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Full-Text Articles in Food Biotechnology
Bioavailability Of Citrulline In Watermelon Flesh, Rind, And Skin Using A Human Intestinal Epithelial Caco-2 Cell Model, Inah Gu, Olugbenga Balogun, Cindi Brownmiller, Hye Won Kang, Sun-Ok Lee
Bioavailability Of Citrulline In Watermelon Flesh, Rind, And Skin Using A Human Intestinal Epithelial Caco-2 Cell Model, Inah Gu, Olugbenga Balogun, Cindi Brownmiller, Hye Won Kang, Sun-Ok Lee
Food Science Faculty Publications and Presentations
Watermelon produces many byproducts (watermelon rind and skin) even though those components contain various bioactive compounds, including citrulline. This study evaluated the citrulline concentration, total phenolic content, and antioxidant activity (DPPH and FRAP assays) of different parts of watermelon and investigated the bioavailability of citrulline from different parts of watermelon using an in vitro human intestinal epithelial Caco-2 cell monolayer model. Solid-phase extracted watermelon flesh, rind, and skin samples were treated on a Caco-2 cell monolayer for 1, 2, and 4 h. The collected basolateral solution at each time point was analyzed for the percentage of citrulline transport. Watermelon flesh …
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration …
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Food Science Faculty Publications and Presentations
A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (