Food Science Commons^™

Atmospheric Cold Plasma Inactivation Of Escherichia Coli In Liquid Media Inside A Sealed Package, Dana Ziuzina, Sonal Patil, Paula Bourke, Kevin Keener, Patrick J. Cullen

Articles

Abstract Aims: The main objective of this study was to determine the inactivation efficacy of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) generated inside a sealed package for Escherichia coli ATCC 25922. Methods and Results: A plasma discharge was generated between two circular aluminium electrodes at 40 kV. E. coli suspensions (10^7 CFU/ml) in either maximum recovery diluent (MRD) or phosphate buffered saline (PBS) were treated in a 96-well microtitre plate inside a sealed package. The effects of treatment time, post-treatment storage time, either direct or indirect samples exposure to the plasma discharge and suspension media were studied. Regardless of …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

Growing South Dakota (Winter 2013), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue includes the 2012 South Dakota Agricultural Station Annual Report

CONTENTS:
[Page] 1 From The Dean
[Page] 2 Commitment To Collaboration: Working Together Adds Efficiency To Budgets: Effectiveness To Solutions
[Page] 7 Special Pull-Out Section: South Dakota Agricultural Experiment Station Annual Report: Highlighting Research Projects On Beef; Wheat; And Soybean Meal For Aquaculture
[Page] 11 Water Watchers: The South Dakota Water Resources Institute Provides Research, Education & Outreach
[Page] 12 Winter College News
[Page] 14 SDSU Extension: One Year Later: Reorganization Prompted Restructuring – And Renewed Commitment
[Page] 16 Bullseye!: South Dakota’s 4-H Shooting Sports Program Sees Continued Growth …

Food Safety Attitudes In College Students: A Structural Equation Modeling Analysis Of A Conceptual Model, Rachelle Booth, Maggie Hernandez, Erica L. Baker, Tevni Grajales, Peter Pribis

Faculty Publications

College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the …

Characterization Of Putative Ige-Reactive N-Terminal Peptides From The 7s Vicilin-Like Globulin Of English Walnut (Juglans Regia), M Downs, J. Baumert, S Taylor, E. N. C. Mills

Department of Food Science and Technology: Faculty Publications

Background The 7S vicilin-like seed storage globulins represent an important class of food allergens. In many plants, the 7S globulins are synthesized as a precursor polypeptide, which undergoes post-translational proteolysis to remove a portion of the N-terminus to produce the mature protein sequence. However, the fate of the cleaved N-terminal region is largely unknown. We have identified and characterized putative IgE-binding peptides derived from the 7S vicilin N-terminus in English walnut (Juglans regia).

Methods The low-molecular weight (LMW) protein fraction from raw, defatted English walnuts (cv. Chandler) was purified using Con-A sepharose, gel filtration, and anion exchange chromatography. …

Diet-Induced Alterations Of Host Cholesterol Metabolism Are Likely To Affect The Gut Microbiota Composition In Hamsters, Inés Martínez, Diahann J. Perdicaro, Andrew W. Brown, Susan Hammons, Trevor J. Carden, Timothy P. Carr, Kent M. Eskridge, Jens Walter

Department of Food Science and Technology: Faculty Publications

The gastrointestinal microbiota affects the metabolism of the mammalian host and has consequences for health. However, the complexity of gut microbial communities and host metabolic pathways make functional connections difficult to unravel, especially in terms of causation. In this study, we have characterized the fecal microbiota of hamsters whose cholesterol metabolism was extensively modulated by the dietary addition of plant sterol esters (PSE). PSE intake induced dramatic shifts in the fecal microbiota, reducing several bacterial taxa within the families Coriobacteriaceae and Erysipelotrichaceae. The abundance of these taxa displayed remarkably high correlations with host cholesterol metabolites. Most importantly, the associations …

The Protein Structure Determines The Sensitizing Capacity Of Brazil Nut 2s Albumin (Ber E1) In A Rat Food Allergy Model, Jolanda Hm Van Bilsen, Léon Mj Knippels, André H. Penninks, Willem F. Nieuwenhuizen, Harmen Hj De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the contribution of the protein structure of 2S albumin (Ber e1), a major allergen from Brazil nut, on the sensitizing capacity in vivo using an oral Brown Norway rat food allergy model. Disulphide bridges of 2S albumin were reduced and …

Allergenicity Assessment Of A Genetically Modified Protein-Recombinant Human Lactoferrin, Cui Zhou, Na Sun, Jing Wang, Jing Lu, Jing Tian, Richard E. Goodman, Ning Li, Huilian Che, Kunlun Huang

Department of Food Science and Technology: Faculty Publications

Background: Recombinant human lactoferrin (rhLF) has previously suggested serving as food additive due to the natural iron binding properties that provide anti-microbial activity. Recombinant cows have been produced that express hLf in milk. However, the potential allergenicity of hLf has not been previously assessed. This research is conducted to evaluate the potential allergenicity of rhLF as a prerequisite for food use.

Methods: A comparison was made of the bioactivity, physicochemical properties and glycosylation profile between rhLF and natural hLF. The amino acid sequence of hLf was compared to known allergens. Additionally, the stability of hLf in pepsin and a human …

Evaluation Of Endogenous Allergens For The Safety Evaluation Of Genetically Engineered Food Crops: Review Of Potential Risks, Test Methods, Examples And Relevance, Richard E. Goodman, Rakhi Panda, Harsha Ariyarathna

Department of Food Science and Technology: Faculty Publications

The safety of food produced from genetically engineered (GE) crops is assessed for potential risks of food allergy on the basis of an international consensus guideline outlined by the Codex Alimentarius Commission (2003). The assessment focuses on evaluation of the potential allergenicity of the newly expressed protein(s) as the primary potential risk using a process that markedly limits risks to allergic consumers. However, Codex also recommended evaluating a second concern, potential increases in endogenous allergens of commonly allergenic food crops that might occur due to insertion of the gene. Unfortunately, potential risks and natural variation of endogenous allergens in non-GE …

The Protein Structure Determines The Sensitizing Capacity Of Brazil Nut 2s Albumin (Ber E1) In A Rat Food Allergy Model, Jolanda H. M. Van Bilsen, Leon M.J. Knippels, Andre H. Penninks, Willem F. Nieuwenhuizen, Harmen H.J. De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the contribution of the protein structure of 2S albumin (Ber e1), a major allergen from Brazil nut, on the sensitizing capacity in vivo using an oral Brown Norway rat food allergy model. Disulphide bridges of 2S albumin were reduced and …

Digestibility And Ige-Binding Of Glycosylated Codfish Parvalbumin, Harmen H. J. De Jongh, Carlos López Robles, Eefjan Timmerman, Julie A. Nordlee, Poi-Wah Lee, Joseph L. Baumert, Robert G. Hamilton, Steve L. Taylor, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

Food-processing conditions may alter the allergenicity of food proteins by different means. In this study, the effect of the glycosylation as a result of thermal treatment on the digestibility and IgE-binding of codfish parvalbumin is investigated. Native and glycosylated parvalbumins were digested with pepsin at various conditions relevant for the gastrointestinal tract. Intact proteins and peptides were analysed for apparent molecular weight and IgE-binding. Glycosylation did not substantially affect the digestion. Although the peptides resulting from digestion were relatively large (3 and 4 kDa), the IgE-binding was strongly diminished. However, the glycosylated parvalbumin had a strong propensity to form dimers …

A Systematic Review Of The Effect Of Thermal Processing On The Allergenicity Of Tree Nuts, L. J. Masthoff, R. Hoff, K. C. M. Verhoeckx, H. Van Os-Medendorp, A. Michelsen-Huisman, Joseph L. Baumert, S. G. Pasmans, Y. Meijer, A. C. Knulst

Department of Food Science and Technology: Faculty Publications

Background: Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity.

Objective: To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts.

Methods: A systematic literature search of PubMed and Embase databases was performed, with screening of references, related articles and citations. Studies were included if they assessed the allergenicity or immunogenicity of processed nuts.

Results: The search resulted in 32 articles suitable for …

Combinatorial Evaluation Of In Vivo Distribution Of Polyanhydride Particle-Based Platforms For Vaccine Delivery, Latrisha K. Petersen, Lucas M. Huntimer, Katharine Walz, Amanda E. Ramer-Tait, Michael Wannemueler, Balaji Narasimhan

Department of Food Science and Technology: Faculty Publications

Several challenges are associated with current vaccine strategies, including repeated immunizations, poor patient compliance, and limited approved routes for delivery, which may hinder induction of protective immunity. Thus, there is a need for new vaccine adjuvants capable of multi-route administration and prolonged antigen release at the site of administration by providing a depot within tissue. In this work, we designed a combinatorial platform to investigate the in vivo distribution, depot effect, and localized persistence of polyanhydride nanoparticles as a function of nanoparticle chemistry and administration route. Our observations indicated that the route of administration differentially affected tissue residence times. All …

Pinto Beans (Phaseolus Vulgaris L.) As A Functional Food: Implications On Human Health, Cristiane R. S. Câmara, Carlos A. Urrea, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

Most foods are considered functional in terms of providing nutrients and energy to sustain daily life, but dietary systems that are capable of preventing or remediating a stressed or diseased state are classified as functional foods. Dry beans (Phaseolus vulgaris L.) contain high levels of chemically diverse components (phenols, resistance starch, vitamins, fructooligosaccharides) that have shown to protect against such conditions as oxidative stress, cardiovascular disease, diabetes, metabolic syndrome, and many types of cancer, thereby positioning this legume as an excellent functional food. Moreover, the United States has a rich dry bean history and is currently a top producer …

Neisseria Oralis Sp. Nov., Isolated From Healthy Gingival Plaque And Clinical Samples, William J. Wolfgang, Teresa V. Passaretti, Reashma Jose, Jocelyn Cole, An Coorevits, Andrea N. Carpenter, Sherly Jose, Anita Van Landschoot, Jacques Izard, Donna J. Kohlerschmidt, Peter Vandamme, Floyd E. Dewhirst, Mark A. Fisher, Kimberlee A. Musser

Department of Food Science and Technology: Faculty Publications

A polyphasic analysis was undertaken of seven independent isolates of gram-negative cocci collected from pathological clinical samples from New York, Louisiana, Florida, and Illinois and healthy subgingival plaque from a patient in Virginia, USA. The 16S rRNA gene sequence similarity among these isolates was 99.7–100 %, and the closest species with a validly published name was Neisseria lactamica (96.9 % similarity to the type strain). DNA–DNA hybridization confirmed that these isolates are of the same species and are distinct from their nearest phylogenetic neighbor, N. lactamica. Phylogenetic analysis of 16S and 23S rRNA gene sequences indicated that the …

Yield Gap Analysis With Local To Global Relevance—A Review, Martin K. Van Ittersum, Kenneth Cassman, Patricio Grassini, Joost Wolf, Pablo Tittonell, Zvi Hochman

Department of Agronomy and Horticulture: Faculty Publications

Yields of crops must increase substantially over the coming decades to keep pace with global food demand driven by population and income growth. Ultimately global food production capacity will be limited by the amount of land and water resources available and suitable for crop production, and by biophysical limits on crop growth. Quantifying food production capacity on every hectare of current farmland in a consistent and transparent manner is needed to inform decisions on policy, research, development and investment that aim to affect future crop yield and land use, and to inform on-ground action by local farmers through their knowledge …

Severe Reactions To A Soy Containing Beverage In Peanut Allergic Individuals Not Avoiding Soy, Benjamin Remington, Julie A. Nordlee, John R. Bacon, Marc E. Dyer, Steve L. Taylor, Joe L. Baumert

Department of Food Science and Technology: Faculty Publications

Rationale: Three peanut-allergic individuals experienced severe reactions to a nationally distributed high-protein beverage in the same month. The major protein sources in the beverage were soy-based ingredients and cows’ milk. These individuals did not avoid soy in their diet and previously consumed various soy products without adverse reactions. Peanut contamination of the beverage was not detected by specific ELISA, so attention shifted to the soy ingredients. The research objective was to elucidate differences between the soy milk and soy protein isolate used in the beverage and other forms of soy safely consumed by these individuals.

Methods: Specific IgE levels from …

Molecular Characterization Of Host-Specific Biofilm Formation In A Vertebrate Gut Symbiont, Steven A. Frese, Donald A. Mackenzie, Daniel A. Peterson, Robert Schmaltz, Teresa Fangman, You Zhou, Chaomei Zhang, Andrew K. Benson, Liz A. Cody, Francis Mulholland, Nathalie Juge, Jens Walter

Department of Food Science and Technology: Faculty Publications

Although vertebrates harbor bacterial communities in their gastrointestinal tract whose composition is host-specific, little is known about the mechanisms by which bacterial lineages become selected. The goal of this study was to characterize the ecological processes that mediate host-specificity of the vertebrate gut symbiont Lactobacillus reuteri, and to systematically identify the bacterial factors that are involved. Experiments with monoassociated mice revealed that the ability of L. reuteri to form epithelial biofilms in the mouse forestomach is strictly dependent on the strain’s host origin. To unravel the molecular basis for this host-specific biofilm formation, we applied a combination of transcriptome …

Carcass Feeding For Captive Vultures: Testing Assumptions About Zoos And Effects On Birds And Visitors, Hannah Gaengler

Dissertations and Theses

Carcass feeding is a potentially controversial feeding method for zoo animals. The common assumption is that many North American zoos refrain from feeding large carcasses to their carnivorous animals because zoo visitors might not approve of this feeding method. However, since there are several species of carnivores in zoos that feed from large carcasses in nature, this food type also has the potential to be beneficial to their welfare. In intelligent and usually inquisitive scavengers like vultures, a lack of activity and behavioral opportunities could be a welfare problem in captivity; providing them with a more complex food item might …

Identifying Barriers To Weight Management For Cancer Survivors, Jennifer Brennan Rd, Cso, Ldn, Janine Gilboy Rd, Ldn, Erin Levine Rd, Cso, Ldn, Kelley Koplin

Clinical Nutrition Service

No abstract provided.

Ultrasound For Improved Crystallisation In Food Processing, N. Misra, Navneet Deora, Brijesh Tiwari, Patrick J. Cullen

Articles

Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. in honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a non-invasive approach to producing crystals with desired properties. Sonocrystallisation facilitates process control, primarily by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods, including chocolates, honey, …

Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …

Comparison Between Gelatines Extracted From Mackerel And Blue Whiting Bones After Different Pre-Treatments, Catherine Barry-Ryan, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana

Articles

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p

Valorisation Of Apple Peels, Laura Massini, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The peels of processed apples can be recovered for further food applications. Limited information on the valorisation of this type of waste is available for cooking varieties, e.g. cv Bramley’s Seedling. Extracts from fresh or dried (oven-dried or freeze-dried) peels were obtained with solvents of different polarity (aqueous acetone or ethanol) and assayed for their total phenolic content and antioxidant capacity; their antiradical power was compared to herb extracts. The dried peels were also characterised as bulk powders by assessing their nutritional value and total phenolic content. High amounts of ascorbic acid (up to 4 mg/g, dry weight) and polyphenols …

Antioxidant Capacity, Arabinoxylans Content And In Vitro Glycaemic Index Of Cereal-Based Snacks Incorporated With Brewer’S Spent Grain, Sofia Reis, Nissreen Abu-Ghannam

Articles

Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g …

An Ultra-Performance Liquid Chromatoghraphy-Tandem Mass Spectrometry (Uplc-Ms/Ms) Method For The Rapid And Sensitive Determination Of Sulforaphane And Sulforaphane Nitrile In Brassica Vegetables, Laura Alvarez Jubete, Thomas J. Smyth, Juan Valverde, Dilip K. Rai, Catherine Barry-Ryan

Articles

A rapid UPLC-MS/MS method has been developed and validated for the simultaneous analysis of sulforaphane and sulforaphane nitrile from Brassica Oleracea L. This method was developed utilising an Acquity BEH C8 column with gradient elution combined with tandem mass spectrometry detection, using positive ion electrospray ionisation in multiple reaction monitoring (MRM) mode. The method was validated for linearity, sensitivity, precision, accuracy, matrix effects and recovery. The retention times for sulforaphane and sulforaphane nitrile were 0.4 and 0.6 min, respectively. The limits of detection and lower limits of quantification were 0.005 μM and 0.01 μM respectively for sulforaphane, and 0.06 μM …

Combined Treatment With Mild Heat, Manothermosonication And Pulsed Electric Fields Reduces Microbial Growth In Milk., Rachel Halpin, O. Cregenzán-Alberti, P. Whyte, J.G Lyng, F. Noci

Articles

In recent years, there has been considerable interest in non-thermal milk processing. The objective of the present study was to assess the efficacy of two non-thermal technologies (manothermosonication; MTS, and pulsed electric fields; PEF) in comparison to thermal pasteurisation, by assessing the microbial levels of each of these milk samples post-processing. Homogenised milk was subjected to MTS (frequency; 20 kHz, amplitude; 27.9 μm, pressure; 225 kPa) at two temperatures (37 °C or 55 °C), before being immediately treated with PEF (electric field strength; 32 kV/cm, pulse width; 10 μs, frequency; 320 Hz). Thermal pasteurisation (72 °C, 20 s) was included …

The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci

Articles

In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm⁻¹ and 32 kV cm⁻¹, respectively). In addition, …

Comparison Of Chemical Nano Structure, Rheological And Mechanical Properties Of Long Oil Alkyd Resin Synthesized Using Polybasic Acids Catalyst, Ar Ilkhani

Tanzania Journal of Science

In this research, chemical nano structures, rheological and mechanical properties of long oil alkyd resin which was synthesized using different polybasic acid catalysts have been studied. These catalyst were phosphoric acid, 1,2,4-benzene tricarboxylic acid and succinic acid. The new compounds were compared with reference formula of long oil alkyd resin. For this idea, same formula of clear air drying varnishes were prepared based on different long oil resins which have been synthesized using different catalysts and reference long oil alkyd resin. FTIR spectroscopy was employed to investigate the nano chemical structures of the resins and varnishes. The rheological properties of …

Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen, Cathryn E. Garvey

LSU New Orleans Theses and Dissertations

Abstract There are eight foods that contribute to food allergies in the western world and peanut is the most common. Currently, there are no medical treatments that can cure an individual of food allergy, so avoidance of the allergic food is the only option. In the United States, there are three immunodominant allergic proteins accountable for patient sensitization to peanut, Arachis hypogea 1, 2, and 3 (Ara h 1, Ara h 2, Ara h 3). Therefore, research into why peanuts are more allergic than other foods that have homologous proteins is critical and may be obtained by studying the structural …