Food Chemistry Commons^™

Analysis Of The Cannabinoid Compositions, Byproducts And Heavy Metals In Unregulated Cannabinoid Products By Hplc-Ms/Icp-Ms, Simone K. Melle

All NMU Master's Theses

The rapid expansion of unregulated hemp-derived products has created a need for analytical methods that characterize both cannabinoid composition and contaminant occurrence. This thesis used liquid chromatography-tandem mass spectrometry (LC-MS/MS) to quantify cannabidiol (CBD), Δ8-tetrahydrocannabinol (Δ8-THC), and Δ9-tetrahydrocannabinol (Δ9-THC), and inductively coupled plasma mass spectrometry (ICP-MS) to measure Al, As, Cd, Cr, Cu, Fe, Mg, Ni, Pb, and Zn in commercial hemp-derived products, laboratory-prepared hemp oils, cultivated hemp tissues, extracted material, and post-harvest soil. Commercial products showed wide cannabinoid variability, with several samples containing more than one target cannabinoid, while laboratory-prepared plant oils showed a more consistent profile dominated by …

Evaluating The Impact Of Region, Vintage, And Carbon Dioxide-Based Winemaking Techniques On Wine Quality Of Mediterranean Varietals, Coleman R. Imrisek

Master's Theses

Changing Vitis vinifera ripening patterns as a result of increasing climate variability has provided challenges against the production of wines with a balanced sensory profile, with adequate acidity, color, aroma, and texture. This thesis aimed to evaluate the ripening patterns and wine profiles of potentially climate-adaptive Mediterranean varietals in two different California Central Coast climates. Additionally, different carbon-dioxide based winemaking techniques were also assessed. Viognier and Grenache Noir grapes were sourced from the warmer, diurnal Paso Robles AVA and the cooler, marine Santa Maria AVA during the 2024 and 2025 growing seasons, with Syrah and Grenache Blanc grapes being only …

The Effects Of Maceration And Enzymes On The Chemical Characteristics Of Hard Apple Cider, Manou De Pelsmaeker

Master's Theses

The purpose of this study was to analyze the effects of maceration and pectinase enzymes on the base chemical, polyphenolic, and volatile characteristics of cider. The apples (Fuji) were milled and macerated for 0, 4, 12, 24, or 36 hours, both with and without an enzymatic pectinase addition. While base chemical characteristics such as sugar content and ABV were unaffected, the acidity of cider was influenced maceration and enzymes. Extended maceration time resulted in lower concentrations of malic acid, and enzymes resulted in a lower pH compared to the control. Polyphenols were extracted during maceration time, resulting in higher concentrations …

Analysis Of The Flavonoid Composition Of Honey Using High-Performance Liquid Chromatography, Bryce Phillips

Honors Theses

Honey is a naturally occurring substance that has a complex composition including compounds such as flavonoids, that contribute to potential health benefits. Quantitative analysis of flavonoids in honey can be challenging due to their similar structural characteristics, matrix effects, and chromatographic peak separation issues. This study aimed to establish calibration curves for five flavonoids–kaempferol, luteolin, chrysin, myricetin, and quercetin– to estimate their concentrations in five honey samples from varying geographic origins. Liquid-liquid extraction was used to isolate the flavonoids from honey. High Performance Liquid Chromatography was utilized to establish calibration curves and analyze honey samples. The calibration curves assembled demonstrated …

Quantitative Assessment Of Roasted Coffee Freshness Over Time Using Multi-Parameter Analysis, Maya Fetzer

Honors Theses

Roasted coffee undergoes continuous chemical and physical degradation after roasting, yet industry freshness standards remain empirically defined rather than grounded in measurable parameters. This study developed a multi-parameter framework for quantifying roasted coffee freshness by integrating gas-phase and solid-phase analysis, backed by human sensory evaluation, across three roast levels — light (City+), medium (Full City), and dark (Vienna) — over a four-month storage period. CO2 off-gassing was monitored continuously for 30 day, gas chromatography-mass spectrometry (GC-MS) tracked volatile compound changes in headspace gas, and Fourier transform infrared-diffuse reflectance spectroscopy (FTIR-DRIFTS) quantified oxidation-associated functional group changes, and microindentation assessed bean stiffness. …

Manuka Honey Modulates Oxidative Stress In Neuro2-A Cells Through Mitochondrial Regulation, Rachel Abramovici

Honors Undergraduate Theses

Manuka honey is known for its vital usage in wound healing, being an agonist towards fighting infections, and is an acting antioxidant [32]. Its main constituents are flavonoids and phenolic compounds, with methyl syringate (MSYR) being a major active ingredient. The specific compounds responsible for these antioxidant effects, particularly in the CNS, remain unclear. It is hypothesized that pre-treatment of mouse neuroblastoma cells with MSYR followed by hydrogen peroxide exposure will activate the AMPK/SIRT1/PGC-1a pathway, due to MSYR’s phenolic structure, and thus reduce oxidative stress and improve mitochondrial biogenesis. Hydrogen peroxide is a standard reactive oxygen species (ROS) treatment to …

Comparative Impacts Of Irradiation On Antioxidant Compounds Of Scalded And Non-Scalded Skin Of Granny Smith Apples, Angela Banda

Food Science (MS) Theses

Post-harvest Superficial scald affects the quality of Granny Smith Apples. Oxidative stress develops superficial scald with antioxidant systems mitigating the extent of this damage. This study evaluated the effects of gamma, X-ray, and electron beam irradiation on antioxidants – ascorbic acid, total phenolics, α-tocopherol, carotenoids, chlorophyll, and campesterol – in scalded and non-scalded apple peel tissue. Apples were treated with 0.2-0.77 kGy and stored at 0-1 °C. Irradiation at the applied doses increased scald incidence, suggesting that disruption of antioxidant systems promoted reactive oxygen species accumulation and membrane damage. While certain antioxidants appeared to be upregulated as a stress response, …

Understanding The Impact Of Colloidal Calcium Phosphate On The Ph Variation In Cheddar Cheese During Early Stages Of Aging, Rachel Lindstrom

All Graduate Theses and Dissertations, Fall 2023 to Present

The Cheddar cheese industry has recently observed variation in the pH of their cheese during the early stage of storage. This variation may be due to the addition of the faster acid producing thermophilic starter culture Streptococcus thermophilus which was recently introduced into the Cheddar cheese making process. This starter culture may impact the calcium buffering properties of the cheese due to more retention of the insoluble calcium (INSOL Ca) within the cheese. To investigate this problem, we studied how insoluble calcium affects cheeses with pH ranging from 4.8 to 6.6 and found that INSOL Ca was positively correlated with …

Beyond The Byproduct: Exploring Approaches For The Sustainable Valorization Of Underutilized Food Streams, Ian Phillip Israelsen

Graduate Theses, Dissertations, and Problem Reports (ETD)

Commercial food processing creates side-streams that are often underutilized yet hold significant potential for valorization into value-added products for consumer use. This study investigated and compared potential protein recovery and lipid removal potential from buckwheat (BW; Fagopyrum esculentum Moench), brewer’s spent grain (BSG), and coffee silverskin (CSS) using a one-step solvent defatting and a pH-shift protein extraction method. The extraction efficiency yields of extracted protein from CSS were significantly lower than all other samples (p < 0.05). The defatted BW had the highest extracted protein content of all samples (p < 0.05). The sizes of the proteins in the starting materials were observed using LDS-PAGE. These sizes were consistent with published values and were mostly unchanged by defatting or the pH-shift process. The presence of 13S globulins and 2S albumins was confirmed under reducing conditions. Protein extracted from all native samples had lower total free essential amino acids than the starting materials. Native CSS and extracted protein followed this trend, but in defatted CSS and respective extracted protein samples, the extracted proteins had higher free essential amino acid content than the starting materials, sometimes of twofold or greater (p < 0.05). After defatting, the percentage of lipids recovered compared to the original lipid content of the samples was measured. The crude fat content of native and hexane-defatted BW flour was higher than BW flour defatted with ethanol (p < 0.05). The lipid extraction efficiency of all samples ranged from 4.6 ± 1.26%–43.20 ± 14.21%. The mass of the native and defatted starting materials were recorded at each step of processing, with reasonable losses assessed. The major non-polar lipid classes in each starting material were separated using thin-layer chromatography. All samples also displayed the presence of polar lipids. When comparing starting materials, BW and BSG was the most effective for protein extraction, and BSG has the most promise for lipid removal and potential for upcycling. All the examined starting materials show promise for use in food supplementation, especially as native flours. These products are plentiful and considered underutilized or side-stream products.

Interactions Between High-Pressure Processing And Natural Antimicrobials In Ground White-Meat Chicken: An Analysis Of Microbial, Textural Charactheristics And Physicochemical Changes, Amalia M. Diaz Alejandro

All Theses

High Pressure processing is an innovative technique for preserving a wide variety of foods, including meat, and this method is increasingly used to satisfy consumer demand for quality food products. High-pressure treatment can impact, negatively or positively, various aspects of meat quality, including color, texture, protein denaturation, and microbial stability, particularly when food products are processed at ambient or low temperatures. By minimizing thermal exposure, appropriate high-pressure ranges help to prevent quality and nutrition degradation, reduce microbial contamination, and enhance tenderness.

The first objective of this research was to examine the influence of high-pressure processing and addition of natural antimicrobials …

Assessment Of American Tannin-Free Grain Sorghum As Feedstuff For Poultry: Nutrient Composition, Amino Acid Digestibility And Bird Performance, Santiago Sasia

All Dissertations

Given the rising cost of poultry diets, alternative ingredients like sorghum are crucial for maximizing returns without compromising product quality. Sorghum's drought tolerance and adaptability, along with its nutritional profile, make it a viable corn substitute. This dissertation examines the nutrient composition, amino acid digestibility, and performance of poultry fed with American tannin-free grain sorghum. Chapter II evaluates the impact of sorghum-based diets, with or without phytase superdosing, on broiler performance, including body weight, weight gain, feed intake, and feed conversion ratio. Results indicate that sorghum can replace corn without adverse effects on broiler performance. Chapter III explores the partial …

Red Raspberries Attenuate Blood Glucose Spike Of A High Glycemic Load Breakfast Cereal, Dante J. Martin

Master's Theses

Blood glucose (BG) spikes increase chronic disease risk in those with and without diabetes. The fiber and phytonutrient content of fruit, such as raspberries has the potential to attenuate the BG spike of a high glycemic load (HGL) meal. We examined the effect of red raspberries (RRs) on the BG spike when added to a HGL meal. In this randomized cross-over trial, 16 university students were given breakfast cereal and almond milk (control), the control breakfast with 140g added RRs, and the control breakfast with sugar equivalent to the sugar content of the RRs (50% sugar increase from control). Meals …

Chlorogenic And Caffeic Acids’ Impact On Formation Of Fluorescent And Non-Fluorescent Advanced Glycation End-Products As A Function Of Temperature, Christianne Yapor

Food Science (MS) Theses

The glycation of amino acids with carbonyl groups of reducing sugars produces advanced glycation end-products (AGEs). These AGEs can be harmful to health over time. The research objective was to compare the effects of 0-1.00 mM chlorogenic acid (CGA) and caffeic acid (CA) on AGEs formed in glucose-lysine solutions at 25 °C, 63 °C and 100 °C for 30 and 60 minutes by measuring fluorescent AGEs: vesperlysine A and B, vesperlysine C, and total AGEs, and non- fluorescent carboxymethyl-lysine (CML) and carboxyethyl-lysine (CEL) with LC-MS. Chlorogenic acid inhibited the formation of AGEs to a greater extent compared to CA at …

Synergistic Interactions And Emulsion Preparation Of Antioxidant Potential Of Cannabidiol And Cold Brew Coffee, Karina Rosa

Theses, Dissertations and Culminating Projects

Antioxidants play an important role in mitigating the damage caused by oxidative stress in the human body. Over time, the oxidative stress can lead to diseases such cardiovascular disease, neurodegenerative disorders and even cancer. Notably, both cannabidiol and coffee antioxidants. Purpose: To investigate the interaction between the antioxidant potential observed from the combination of CBD and cold brew coffee and compare it to their individual effects. Additionally, develop a methodology for emulsion preparation for analysis of antioxidant potential of a beverage made of cold brew coffee infused with CBD. Materials and Methods: Two cold brew coffee and two CBD oil …

Design And Application Of Smart Systems To Address Analytical Problems, Lucas B. Ayres

All Dissertations

This dissertation is a multidisciplinary effort that integrates low-cost analytical instrumentation, redox chemistry, and artificial intelligence to overcome existing limitations in the fields of wearable sensing technology, Deep Eutectic Solvents (DES), and antioxidant chemistry. The overall goal behind each implemented strategy is to enhance the accuracy, efficiency, and accessibility of analytical processes and technologies. A general overview of the thesis, along with the research outcomes is included in Chapter One. The theoretical framework of this dissertation is presented in Chapter Two. Chapter Three describes the development of a wearable platform (sensor and instrumentation) to rapidly detect (~20 minutes) S. aureus …

Effects Of Energy Drink Additives On Crayfish Metabolism, Katherine Paltz

Williams Honors College, Honors Research Projects

The effects of caffeine and additives commonly found in energy drinks were tested on crayfish to record changes, if any, in their metabolism. Three experimental groups were studied: 1. Caffeine; 2. Caffeine + Glucuronolactone; 3.) Caffeine + Glucuronolactone + Taurine. Caffeine is a common stimulant used to improve mental awareness, headaches, memory, and athletic performance. Glucuronolactone is connected with cardiovascular issues and aggressive behavior. Taurine is said to improve mood and focus. The experiment was performed at two different caffeine levels: 600mg and 1200mg for an initial 1 hour of exposure and 10 hours after exposure used as a pseudo-baseline. …

Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki

Electronic Theses and Dissertations

Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

Effects Of Electrical Stimulation On Water-Soluble Flavor Compounds In Beef Semimembranosus Muscle, Chelsie Beebe

Theses and Dissertations

This study examined the effects of electrical stimulation on water-soluble flavor compounds in beef semimembranosus muscle, collected immediately after exsanguination (PRE), immediately after stimulation (POST), and 24 h postmortem (H24) from both stimulated (ES) and non-stimulated (CON) carcasses. Short-chained peptides were greater in ES at H24 (P = 0.007). Glutamic acid concentration was above its taste threshold (0.044 mmol/kg) and was less in ES at PRE and POST by 0.030 mmol/kg (P ≤ 0.028) but was similar in both ES and CON by H24 (P = 0.142). Lysine, a Strecker amino acid, was greater in ES at H24 by 0.138 …

Effect Of Onion Peel Bioactive Compounds On Gut Microbiome Of Obese Adults, Saad Al-Din Sifat

Graduate Theses and Dissertations

Obesity, a pervasive global health concern, involves a complex interplay between genetic factors, dietary patterns, and the gut microbiota. Onion peels are rich in polyphenols and known for their antioxidant properties. However, the effects of in-vitro digested onion peel extract has not been investigated thus far. This study therefore assesses the effects of digested bioactive compounds from onion peels, emphasizing gut microbiota shift and metabolites. Onion peel extract (OPE), digested onion peel extract (DOPE), and solid-phase-extracted digested onion peel extracts (SPE-DOPE) were analyzed for total phenolic content (TPC) and antioxidant activity. SPE-DOPE exhibited the highest TPC and antioxidant activity. Fecal …

Health Beneficial Effects Of Black Raspberry, Blueberry, And Blackberry Volatile Extracts In Lung And Colon, Inah Gu

Graduate Theses and Dissertations

Berries are one of the most consumed fruits in our diet, and rich in dietary fiber, vitamins, minerals, polyphenols, and volatiles. Volatiles are responsible for the aroma of berries, and are widely used in food, perfumery, and cosmetic industries. However, the potential health beneficial effects of berry volatiles have not been extensively studied. Recently, we found that berry volatiles from cranberries, black and red raspberries, strawberries, blueberries, and blackberries have an anti-inflammatory effect on inflamed murine macrophage cells. Since inflammation can develop into many chronic diseases, and berry volatiles can be inhaled or consumed and pass through the lungs or …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker

Food Science (MS) Theses

Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been optimized. In this work, cysteine and glutathione were probed for their varying kinetic effects on the onset of chlorogenic acid-lysine induced greening. A six-parameter model developed from a reparametrized Weibull cumulative distribution function accurately captured the time- and thiol concentration-dependence of greening in chlorogenic acid-lysine-thiol solutions at pH 8.0 and 9.0, illustrating the pH-dependence of each thiol’s effectiveness at lowering terminal greening magnitude as …

Comparative Metabolite Profiling And Fingerprinting Of Mature And Immature Grains Of Different Species Using A Multiplex Approach Of Lc-Ms And Gc-Ms Coupled To Chemometrics, Doaa Bahaa Abdelhalim Saied

Theses and Dissertations

The objective of the current study was the assessment of heterogeneity amongst metabolites of 5 cereal and leguminous grains of different species, and cultivars i.e., Triticum aestivum L., Hordeum vulgare L., Vicia faba L. & Cicer arietinum L. at different maturity stages. Gas chromatography mass-spectrometry (GC-MS) post silylation technique was employed for nutrients profiling. A total of 70 peaks belonging to sugars, fatty acids/esters/steroids and organic acids were identified including sucrose, melibiose, glucose and fructose as major sugars, butyl caprylate, hydroxybutanoic acid and malic acid to contribute for the discrimination between grain species and different maturity …

Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal

Electronic Theses and Dissertations

No abstract provided.

Plant Cell Wall Composition And In Vitro Fermentation Characteristics Of Cool-Season Forage Grasses From Two Growing Seasons In Central Kentucky, Sophia Danielle Newhuis

Theses and Dissertations--Animal and Food Sciences

Grass cell walls are rich in cellulose, hemicellulosic arabinoxylan (AX) polysaccharides, and lignin. AX structural differences such as degree and pattern of branching and the ester-linked phenolic acid content could affect plants’ digestibility when used as forage for livestock. However, there is little information about how these structural elements change over the growing season in the vegetative tissue of cool-season perennial grasses. Enhanced information about the cell wall composition and carbohydrate structure of forage material will provide a foundation for expanding our knowledge of how forage cell wall carbohydrate structures are utilized by ruminants. The objectives of this study were …

Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li

Theses and Dissertations--Animal and Food Sciences

Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …

Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer

Cal Poly Humboldt theses and projects

A growing interest in sustainable waste management and the implementation of new policies have prompted a shift towards alternative resource recovery methods for organic waste, including food waste. To effectively assess alternative food waste treatment scenarios, it is important to evaluate the life cycle impacts associated with each scenario. The storage phase of food waste, encompassing its accumulation in kitchens, and storage in bins for collection and transportation, has been overlooked as a source of greenhouse gases in previous studies. This investigation aimed to identify the greenhouse gases emitted during the initial five-day period of low-oxygen storage. An open dynamic …

Effect Of Metal Ions And Temperature On Stability Of Thiamine Determined By Hplc, Jhong Huei Huang

All Theses

Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu⁺, Cu²⁺, Fe²⁺, and Fe³⁺) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, …