Food Chemistry Commons^™

Statistical Optimization Of Blanching Time And Temperature Of Irish York Cabbage Using Desirability Function, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

The effect of different heat treatments, as a means of preprocessing, on the phytochemicals present in Irish York cabbage was studied. A comparison of blanching (by immersing in water) and microwaving (using water as a medium) indicated that microwaving is detrimental to the phytochemicals present in cabbage. To achieve a blanching time and temperature combination that would result in minimal loss of phytochemicals, central composite design that integrates a desirability approach was used. A second-order polynomial equation was developed, indicating the effect of the blanching time and temperature on the total phenol content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picrylhydrazyl …

Effect Of Soyasaponin Fractions On Human Colon Cancer Cells, Joseph Tyler Salyer

Graduate Theses and Dissertations

Group B saponins, the predominant form of saponins in heat-treated soy products, have been shown to possess hypocholesterolemic, antimutagenic, and anticarcinogenic properties. Previous studies have evaluated crude mixtures of soyasaponins, but studies evaluating a single purified soyasaponin as an anticarcinogenic agent are limited. The goal of this study is to examine the effects of purified soyasaponins I and III as well as their aglycone form, soyasapogenol B, as anticarcinogenic agents on the human colon adenocarcinoma cell line Caco-2. Experiments were conducted to determine the effects of purified soyasaponins on cell proliferation, Protein Kinase C (PKC) activity, and cell morphology in …

Effect Of Nutrient Supplements On Cucumber Fermentation By Lactic Acid Bacteria, Shruti Tripuraneni

Graduate Theses and Dissertations

Lactic acid bacteria (LAB) are important industrial microorganisms involved in fermentation of food and beverage products. The strict fermentative growth of LAB has complex requirements of various nutrients including amino acids, vitamins and minerals. Information about the effect of these nutrients on the growth of LAB in cucumber fermentation is not readily available. It is evident, from previous research that certain nutrients like; leucine, isoleucine, tryptophan, valine, biotin, nicotinic acid, pantothenic acid, riboflavin, manganese and magnesium are beneficial for LAB growth, but are not provided in sufficient quantities by the cucumber in the brine. The objective of this study was …

Physical And Chemical Stability Of Fish Oil-In-Water Emulsions Prepared With Preheated Wpi And Maltodextrins, Sutida Watthanapimol

Masters Theses

Fish oil has abundant polyunsaturated fatty acids that are important to health but are oxidized easily during shelf-life storage. Engineering oil/water interfaces of emulsions has been studied extensively, but practical technologies are still demanded by the food industry. Whey proteins aggregate during heating, and the preheated whey protein/aggregate may increase the robustness of interfaces and in turn improve oxidative and physical stability of fish oil emulsions. In this study, whey protein isolate (WPI) solutions were prepared at 0-100 mM NaCl and pH 7.0 and preheated at 85 °C for 5-30 min. The preheated WPI was used to prepare fish oil …

Effect Of Sodium Nitrite, Sodium Erythorbate And Organic Acid Salts On Germination And Outgrowth Of Clostridium Perfringens Spores In Ham During Abusive Cooling, Mauricio A. Redondo

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

The effect of sodium nitrite (NaNO₂), sodium erythorbate, sodium chloride (NaCl) and organic acid salts (potassium lactate and sodium diacetate) on C. perfringens spore germination and outgrowth in ham was evaluated. The research was divided in two parts. The first experiment consisted of potential C. perfringens spore germination and outgrowth in ham containing combinations of NaNO₂ (0, 50, 100, 150 or 200 ppm) and sodium erythorbate (0 or 557 ppm) during cooling. This experiment included the evaluation of residual nitrite levels as affected by temperature (heat shock at 75°C for 20 min and subsequent cooling from 54.4°C …

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). …

Enhancement Of The Antimicrobial Activity Of Eugenol And Carvacrol Against Escherichia Coli O157:H7 By Lecithin In Microbiological Media And Food, Songsong Li

Masters Theses

Essential oils (EOs) or their isolated components, such as eugenol and carvacrol, have strong antimicrobial activities against both Gram-positive and Gram-negative bacteria and are generally recognized as safe by the FDA. However their hydrophobic properties limit their dispersion and stabilization in aqueous food systems. This requires higher concentrations, which in turn negatively affect the quality of foods. The objective here was to determine the effect of the natural emulsifier lecithin on the antimicrobial activity of eugenol and carvacrol and possible food applications. Escherichia coli K12 and E. coli O157:H7 strains ‘Cider’ and ATCC 43889 were used. Homogenized eugenol and carvacrol, …

Stability And Sensory Properties Of Rice Bran Peptide Fraction Incorporated Orange Juice, Mirna Georges Khairallah

Graduate Theses and Dissertations

Functional foods offer consumers added benefits beyond the sole nutritional content of the food. Food companies are aggressively seeking new and cheaper sources of functional ingredients. Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The effect of the addition of the peptide fraction on the quality parameters of orange juice including sensory was also assessed. The results showed that the peptide …

Effectiveness Of Different Molecular Weights And Concentrations Of Chitosan On Enteric Viral Surrogates, Robert Hamilton Davis

Masters Theses

Chitosan is known to be antibacterial and antifungal, but information on its effectiveness against foodborne viruses is limited. Enteric viruses are a major concern in food safety, especially human noroviruses which are the leading cause of nonbacterial gastroenteritis. The overall goal of this research was to determine the antiviral effectiveness of chitosan. The specific objectives were to determine the effects of molecular weight (MW) and concentration of chitosan against the cultivable enteric viral surrogates, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and bacteriophages (MS2 and phiX174). Purified chitosans (53, 222, 307, 421, ~1,150kDa) were dissolved in water, 1% acetic acid, or …

Investigation Of In-Package Ozonation: The Effectiveness Of Ozone To Inactive Salmonella Enteritidis On Raw, Shell Eggs, Austin Donner

The Journal of Purdue Undergraduate Research

Food production, handling, and distribution practices pose a constant threat to the quality and safety of food products. The objective of this research is to evaluate an innovative in-package ozonation process to reduce Salmonella enteritidis on raw, shell eggs. Previous research has shown that in-package ozonation eliminates contaminants from outside sources, reduces pathogens, and extends shelf life. In this study, raw, shell eggs were inoculated with Salmonella enteritidis and exposed to ozonation treatment. Microbial recoveries were then tested to determine bacterial reductions. Measurements included: relative humidity (34 percent at 5^oC), surface temperatures (^oC), ozone concentrations, bacterial …

Putting The Student In Charge: Adding Value To The Food Chemistry Laboratory Through Student Generated Experiments, Integration Of Transferable Skills And Peer And Audio Feedback, Julie Dunne

Conference papers

This paper describes the implementation of an alternative laboratory practical for a group of third year BSc Nutraceuticals students. The main objectives were to prepare students for the more independent final year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. The feedback has been particularly well received, and there …

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …

Quality Of Applesauce And Raspberry Puree Applesauce As Affected By Type Of Ascorbic Acid, Calcium Salts And Chelators Under Stress Storage Conditions, Eric Calvin Goan

Masters Theses

Applesauce prepared for the US military is processed as MRE (meals-ready-to-eat) in several forms including Type VI - Applesauce with raspberry puree, and Type VII - Carbohydrate enriched applesauce. Production of MRE applesauce starts with commercially prepared and thermally processed applesauce that is further processed by a military contractor. The further processing includes adjusting pH, ºBrix, and ascorbic acid level, packaging into pouches, and again thermally processing. Both types of the MRE applesauce are very much liked by troops, but under stress storage applesauce darkens and its consumption is drastically reduced. The overall goal of this project was to identify …

Comparison Of Peroxidase Activities From Allium Sativum, Ipomoea Batatas, Raphanus Sativus And Sorghum Bicolor Grown In Burkina Faso, Mamounta Diao, Oumou H. Kone, Nafissétou Ouedraogo, Romaric G. Bayili, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

Current applications of peroxidase in various areas of biotechnology and clinical biochemistry show the interest for further screening for peroxidase. Thus, peroxidase activities were screened in higher plants such as Allium sativum, Ipomoea batatas, Raphanus sativus and Sorghum bicolor grown in a tropical environment. The enzymes were investigated for their specific activities and best physicochemical conditions for activity and stabilities. Optima conditions with respect to pH, temperature and their heat inactivation were determined by monitoring the hydrogen peroxide-dependant oxidation of guaiacol. Results revealed that peroxidase specific activities in R. sativus were higher than the other three plant species. Optimum pHs …

Green Tea Aids In Overall Health, Noelle Norman

Undergraduate Research Conference

Green tea is highly effective in aiding in overall health if consumed on a daily basis and can reduce incidence of cardiovascular disease, obesity, type 2 diabetes, and certain types of cancer. The primary compounds found in green tea are polyphenols which include catechins, epicatechin(EC), epigallocatechin(EGC), epicatechingallate(ECG), andepigallocatechingallate(EGCG). Five research studies were analyzed to verify the validity of the hypothesis that green consumption is beneficial in overall health. In these studies, green tea was found to aid in weight loss with those who consumed green tea regularly, as well as having effects on thermogenesis and fat oxidation to control wait …

Heat Induced Cis/Trans Isomerization In Vegetable Oils And Oleic Acid, John Harwood Scott, Sarah E.G. Porter

Theses & Honors Papers

With the FDA mandating that all foodstuff labels list the amount of trans fates within their product, it becomes necessary to have a rapid and reproducible method for quantifying trans content within foods. Research has led to the advent of an analytical method that utilizes attenuated total reflectance with a Fourier transform infrared spectrometer to quantitatively measure trans fat in foodstuffs. The method is possible because of an infrared absorbance band at 966 cm that is unique to nutritional trans fats. This research used the aforementioned method to quantify trans fat content in common cooking vegetable oils. Before analysis , …

Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick Cullen, Paula Bourke

Articles

Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (10³ CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …

Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani

Ahmad Shakerardekani

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of

hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour

attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated

using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all

the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described

the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness

and colour attributes (‘L’ …

A Multidisciplinary Approach To Food Safety Evaluation: Hummus Spoilage And Microbial Analysis Of Kitchen Surfaces In Residential Child Care Institutions (Rcci) In Massachusetts, U.S.A., Elsina E. Hagan

Masters Theses 1911 - February 2014

Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food safety studies; 1) related to product formulation (hummus spoilage challenge study) and 2) evaluating the microbial safety of domestic kitchen surfaces in Residential Child Care Institutions (RCCI pilot study).

Hummus is of Mediterranean origin but is currently eaten globally. This challenge study evaluates a variety of industrial hummus formulations (four in total, differing in pH and/or addition of a preservative (natamycin). Two batches were setup: batch 1; …

Suggested Improvements For The Allergenicity Assessment Of Genetically Modified Plants Used In Foods, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

Genetically modified (GM) plants are increasingly used for food production and industrial applications. As the global population has surpassed 7 billion and per capita consumption rises, food production is challenged by loss of arable land, changing weather patterns, and evolving plant pests and disease. Previous gains in quantity and quality relied on natural or artificial breeding, random mutagenesis, increased pesticide and fertilizer use, and improved farming techniques, all without a formal safety evaluation. However, the direct introduction of novel genes raised questions regarding safety that are being addressed by an evaluation process that considers potential increases in the allergenicity, toxicity, …

Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Seaweed iswell recognized as an excellent source of phytochemicals. This study was a preliminary screening to investigate the effects of various food processing methods on the phytochemicals of Himanthalia elongata. Hydrothermal processing was carried out until an edible texture was achieved. The total phenolic content (TPC) of fresh H. elongata was 175.27 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) while boiling significantly reduced the TPC to 25.4 mg GAE/100 g FW
(P < 0.05).A drying pretreatment before boiling reduced the cooking time therefore leading to less leaching of antioxidants upon boiling. In terms of extract, drying of H. elongata followed by boiling had the most significant effect on the phytochemicals as TPC increased by 174%. Boiled extracts had the most effective 2, 2-diphenyl- 1-picrylhydrazyl scavenging activity (EC50 of 12.5 mg/mL). As a comparison, seaweed subjected to the same treatments was studied in terms of antimicrobial activity.Overall, extracts fromfresh H. elongata achieved the highest inhibition.

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias

Articles

The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide …

Application Of Response Surface Methodology For Studying The Influence Of Hydrothermal Processing On The Phytochemical Constituents Of Irish Edible Brown Seaweed, Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

We used response surface methodology to investigate the effect of time and temperature of hydrothermal processing (blanching) on the phytochemical content, texture and colour
of a semi-dried brown seaweed ( Himanthalia elongata ). A central composite design was employed with a hydrothermal processing time of 10 – 30 min and temperature of 60 – 90 ° C. Predicted models were found to be signifi cant for total phenolic
content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total fl avonoids, total condensed tannins, texture and colour. The predicted values for each of the responses were in good agreement with experimental values. Processing time had …

The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a common bacterial infection, but the progression of this disease can be delayed by preventing initial attachment of cariogenic bacteria such as Streptococcus mutans to tooth surfaces. This study firstly compares the effect of untreated (UT) and enzyme-treated (ET) dairy powders on the adherence of S. mutans to hydroxylapatite (HA), an analogue of tooth enamel. A fluorescence-based method was used to quantify adherence of S. mutans to HA both in the presence (S-HA) and absence (PBS-HA) of saliva. Secondly, binding of proteins present in the test materials to HA was quantified using bicinchonic acid assays and SDS-PAGE. …