Food Chemistry Commons^™

Efficacy Of A Mushroom Derived Saltiness Enhancer In Increasing Saltiness And Consumer Acceptance In Low Sodium Applications, Lindsay Jenkinson

Masters Theses

The average American consumes sodium at excessive levels resulting in a multitude of adverse health effects. To reduce these risks, it is imperative to lower consumption rates. When sodium is reduced in a product, the main effect is decreased saltiness and often corresponds with reduced consumer acceptance. In addition to addressing the issue of sodium reduction, attenuating effects such as reduced consumer acceptance is also of importance.

Consuming and perceiving food is a multimodal experience, involving tastes, smells, and trigeminal sensations to produce a singular percept of flavor. This is an example of multisensory integration. When stimuli through different sensory …

Aroma Chemistry Of Daldinia Childiae Fermentation, Andrew Jason Moore

Masters Theses

An investigation to identify odorants responsible for a pleasant woody perfume-like aroma produced in the fermentation broth of the fungus Daldinia childiae (J.D. Rogers & Y.M. Ju) was conducted. Thirty odorants were identified from 30-day old fermentations employing solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavor dilution (FD) factors ≥ 16 were quantitated using stable isotope dilution assays (SIDA), and odor activity values (OAV) determined. Odorants with the highest OAVs included guai-11-en-10-ol (woody, OAV 102689), 1-octen-3-one (mushroom, OAV 9025), sotolon (maple, OAV 458), and (2E)-non-2-enal (fatty, OAV 70). An odor-simulation model formulated …

Optical Meets Mechanical: Use Of Luminescence Spectroscopy To Assess Ageing In Biodegradable Films, Louis Colaruotolo

Masters Theses

With the growing concern of the accumulation of plastic-based food packaging waste, the search for bio-based biodegradable packages is on the rise. These materials differ from their petro-based counterparts in their degradation rates, which are much higher in the former. Not only do bio-based biodegradable materials degrade faster during post-usage processes but also they age faster during usage and storage, which affects their performance and functionality. The application of noninvasive testing methods with the capability to report on the matrix’s state could assist in the development of a more ubiquitous way to assess ageing in food packaging, particularly in biodegradable …

Extractable And Non-Extractable Polyphenols From Mango, Yuchao Ma

Masters Theses

Polyphenol from fruits and vegetables have been proved that can lower the risk of many chronic disease. However, most studies are only focus on the extractable polyphenols right now. Non-extractable polyphenols may also have many important biological effects. The objective of this study was to find the difference between the extractable polyphenol and non-extractable by alkaline hydrolysis, acid hydrolysis and enzyme hydrolysis, compare the total phenolic content, flavonoid content and tannin content, and study their anti-inflammation effect, anti-cancer effect and antioxidant effect. The results showed that NEP alkaline hydrolysis was the best way to extract mango polyphenol. It had the …

Chemical Disinfectants For The Inactivation Of The Emerging Foodborne Aichi Virus, Andres Ignacio Arreaza

Masters Theses

Aichi virus (AiV) is an emerging virus responsible for gastroenteritis outbreaks worldwide. Improved decontamination methods are being researched to control AiV spread. The effects of common hard surface disinfectants including benzalkonium chloride (BAC), potassium peroxymonosulfate (KPMS), tribasic sodium phosphate (TSP) as well as sodium metasilicate (SMS) and calcium hypochlorite (Ca(ClO)₂) [calcium hypochlorite] against AiV need to be explored. The objective of this research was to determine their effects against AiV using suspension and carrier tests over various contact times at room temperature. Phosphate buffered saline (pH 7.2 as control), 0.64% BAC, 10% KPMS, 10% TSP, 0.16 and 0.3% …

Spray Fabrication Of Layer-By-Layer Antimicrobial N-Halamine Coatings, Anna Denis-Rohr

Masters Theses

Antimicrobial coatings in which the active agent (e.g. N-halamine) can regenerate activity represent a promising way to prevent microbial cross-contamination. A reported method for applying coatings containing antimicrobial N-halamines is layer-by-layer (LbL) application of polyelectrolytes, which form N-halamines upon cross-linking. Prior reports on dip layer-by-layer (LbL) fabrication have demonstrated the potential of this coating technology; however, spray LbL fabrication would enable more rapid coating and represents a more commercially translatable application technique. In this work, dip and spray LbL methods were used to coat polypropylene (PP) with N-halamine containing bilayers consisting of cross-linked polyethylenimine (PEI) and poly(acrylic acid) (PAA). Further …

Synergistic Interfacial Properties Of Casein And Small Molecule Surfactants For Fabrication Of Essential Oil Nanoemulsions, Dan Su

Masters Theses

Nanoemulsions of essential oils are important for delivery of flavors and antimicrobial preservatives in food systems. The overall goal of this work was to study the formation and properties of essential oil nanoemulsions fabricated with sodium caseinate (NaCas) or its hydrolysates and small molecule surfactants (SMSs). The first group of lemon oil nanoemulsion was prepared with NaCas and Tween 20 using a phase inversion temperature (PIT) method. The combination of NaCas and Tween 20 reduced the turbidity and droplet dimension of emulsions than using them individually. Heating at 90 °C for >1 h resulted in transparent nanoemulsions for samples with …

Transparent Dispersions Of Milk Fat-Based Solid Lipid Nanoparticles For Delivery Of Beta-Carotene, Linhan Zhang

Masters Theses

Solid lipid nanoparticles (SLNs) are a category of delivery systems applicable to various bioactive compounds in the food industry. Compared to conventional emulsions that have a fluidic oil phase, the mobility and release of bioactive compounds can be controlled by encapsulation in the solid lipid matrix with appropriate properties. Common approaches of preparing SLNs are high energy methods and solvent evaporation methods, which have can lead to degradation of compounds during processing and residues of organic solvent, respectively. In this thesis, a low energy approach based on the phase inversion temperature method has been used to prepare SLNs based on …

The Effects Of Roasting Time And Temperature On The Antioxidant Capacity Of Cocoa Beans From Dominican Republic, Ecuador, Haiti, Indonesia, And Ivory Coast, Whitney Leigh Harrington

Masters Theses

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). …