Food Chemistry Commons^™

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Occurrence Of Hydroxyproline In Proteomes Of Higher Plants, Olivia Huffman

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food allergies affect millions of individuals across the United States and worldwide. Peanut allergies are among the most severe food allergies because of their potentially life-threatening symptoms and lifelong persistence. Potent peanut allergen, Ara h 2, is known to contain an amino acid motif containing the posttranslational modification, hydroxyproline (HyP). HyP is associated with immunogenic response when present both in Ara h 2 and in timothy grass pollen allergen, Phl p 1. To further explore the presence of HyP in higher plants and specifically to investigate its potential presence in commonly allergenic plants, a study of 26 plant seeds was …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …

Effectiveness Of Selected Pre-Enrichment Broths For The Detection Of Salmonella Spp. In Meat Analogs, Georgia L. Sampson, Shannon B. Ruelle, Lieuchi Phan, Donna Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

With the increasing variety of meat analog products, it is important to verify that the methods used for Salmonella detection are effective. The objective of this study was to compare the efficacy of three pre-enrichment broths for the detection of Salmonella in meat analog burgers: the currently used Bacteriological Analytical Manual (BAM) broth (lactose broth with Triton X-100, LB-T), universal pre-enrichment (UP) broth, and buffered peptone water (BPW). Five different meat analog products (coded A-E) were inoculated with Salmonella serotypes (S. Enteritidis or S. Agona) following the Food and Drug Administration Method Modification and Method Extension Criteria for Existing …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

Potential Psychoactive Effects Of Microalgal Bioactive Compounds For The Case Of Sleep And Mood Regulation: Opportunities And Challenges, Bozena Mccarthy, Graham O’Neill Dr, Nissreen Abu-Ghannam Prof.

Articles

Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review …

Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska

ORBioM (Open Research BioSciences Meeting)

FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …

High Pressure Processing Of Cashew Milk, Rachel Coggins

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …

Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …