Food Chemistry Commons^™

Radiofrequency Processing For Inactivation Of Salmonella Spp. And Enterococcus Faecium Nrrl B-2354 In Whole Black Peppercorn And Ground Black Pepper, Xinyao Wei

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

Black pepper has been implicated in several foodborne illness outbreaks and food product recalls due to Salmonella contamination. Conventional decontamination methods for black pepper are challenged by harmful residues or quality deterioration. Radiofrequency (RF) heating reduces the come-up time which allows to design a high-temperature short-time processing to inactivate Salmonella with minimal deterioration in product quality. The objectives of this study were to investigate RF heating for inactivation of Salmonella in whole black peppercorn and ground black pepper samples, evaluate Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella, and assess quality deterioration during RF heating of whole black peppercorn …

Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez

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

In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …

Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma

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

Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease …

Effects Of Vagotomy And Fenugreek On Hyperlipidemia And Insulin Resistance, Rituraj Khound

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Hyperlipidemia is the impairment of lipid metabolism marked by abnormally high levels of lipid in circulation. This has been implicated in a number of metabolic diseases including diabetes, cardiovascular diseases, and nonalcoholic fatty liver disease. Insulin resistance is the impairment of insulin action, which leads to several diseases such as obesity and type 2 diabetes. New clinical and therapeutic approaches are warranted for the prevention and treatment of hyperlipidemia and insulin resistance. In our study, we investigated the mechanism underlying the effect of complete disruption of the sub-diaphragmatic vagus nerve (vagotomy) on hyperlipidemia and insulin sensitivity. We observed that vagotomy …

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Graduate Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order …

Use Of Enzyme-Linked Immunosorbent Assay To Screen For Aflatoxins, Ochratoxin A, And Deoxynivalenol In Dry Pet Foods, Tara A. Okuma, Thu P. Huynh, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The objective of this study was to perform a market survey on dry pet foods using enzyme-linked immunosorbent assay (ELISA) to detect total aflatoxins (AFs), ochratoxin A (OTA), and deoxynivalenol (DON). Pet food products (n = 58) marketed for dogs, cats, birds, and rabbits were tested in duplicate with ELISA, and results above the limit of quantitation were confirmed using liquid chromatography tandem mass spectrometry (LC-MS/MS). OTA was detected in one product (rabbit food) and AFs were detected in two products (one dog treat and one bird treat). In contrast, DON was detected in the majority (74%) of products …

Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets, Franklin Bonilla Torres

LSU Master's Theses

Chitosan (CH) is a biopolymer synthetized by deacetylation of chitin, it is found in the exoskeleton of crustaceans, cell wall of fungi, and insects. CH’s water insolubility limited the used of this compound in some food systems. However, enzymatic hydrolysis of CH yields water-soluble chitosan (WSC). The aim of this study was to evaluate the effect of chitosan, water-soluble chitosan, and chitosan application techniques on the quality of refrigerated catfish fillets. This research was conducted in two separated studies. In the first study, three solution treatments were prepared: (1) a 1% acetic acid (AA) solution, (2) a 0.5% CH solution …

Chlorogenic Acid Induced Colored Reactions And Their Effect On Carbonyls, Phenolic Content, And Antioxidant Capacity In Sunflower Butter Cookies, Sihui Liang, Lilian Were

Food Science Faculty Articles and Research

The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower butter cookies made with different sweeteners (maple, agave, corn syrups, honey and xylitol) affected greening, protein oxidation products, Folin and ABTS^•+ radical scavenging ability. Cookies made with maple syrup and xylitol had higher pH and resulted in more greening. The dough made with agave syrup had highest total carbonyls caused by its highest reducing …

Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were

Food Science Faculty Articles and Research

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52–7.66) which increased to 8.44–9.13 after baking as ranked: xylitol > maple syrup > corn syrup > honey > agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same …

Effects Of Chemical And Enzymatic Modifications On Starch And Naringenin Complexation, Ana Isabel Gonzalez Conde

Graduate Theses and Dissertations

Naringenin is a flavanone naturally present in grapefruit and tomato skin, which has been demonstrated to have health benefits. However, because of the low water solubility and bioavailability, naringenin applications are limited. Starch inclusion complexes have been shown to improve the solubility and bioavailability of poorly water soluble bioactive compounds. The present study aimed to prepare and characterize complexes of naringenin with starches, including potato starch and high amylose corn starch (Hylon VII), which were chemically (acetylation or hydroxypropylation) and enzymatically modified (debranched or debrahced/β-amylase treated). Soluble and insoluble complexes were recovered, and their physicochemical properties were characterized. The treatments …

Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee

Journal of Law and Health

The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …

The Chemistry Of Matching Italian Foods With Wines, Samuel Collinsworth, Rachael Maynard

Senior Theses

This report attempts to explain the science behind matching Italian food with wines. Common knowledge states that certain wines make better pairings with certain food dishes, but the general public knows little about why these foods and wines make better matches. This paper aims to use examples of tastings of Italian foods with different wines in order to educate its readers on the science behind the pairings. Before these tastings are analyzed, background information is provided about the science of taste. A description of the five basic tastes is given, separating them into appetitive and aversive tastes, and the chemistry …

The Inhibitory Effects Demonstrated By Manuka Honey On Biofilms: How Manuka Honey May Soon Replace Conventional Antibiotic Therapy, Laura Pavelik, Cundell, Phd

CSHLA Scholar Day

Introduction:

The surge of antibiotic-resistant bacteria has raised substantial concerns over how to effectively and efficiently control antibiotic-resistant bacteria capable of secreting biofilms. A biofilm can be defined as a self-producing extracellular matrix (Carter, et, al., 2016). Manuka honey, an alternative to conventional antibiotics, has proven successful in inhibiting planktonic cells and killing bacteria living under the protection of biofilms (Brudzynski & Sjaarda, 2015)

Effect Of Red Cabbage Extract On Minced Nile Perch Fish Patties Vacuum Packaged In High And Low Oxygen Barrier Films, Ayse Demirbas, Yavuz Yagiz, Ziynet Boz, Bruce A. Welt, Eric Mclamore, Maurice Marshall, William Pelletier, Amarat Simonne

Journal of Applied Packaging Research

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods.

In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis.

Concentrated red cabbage extract was obtained …

Reactivity Of Ketyl And Acetyl Radicals From Direct Solar Actinic Photolysis Of Aqueous Pyruvic Acid, Alexis J. Eugene, Marcelo I. Guzman

Chemistry Faculty Publications

The variable composition of secondary organic aerosols (SOA) contributes to the large uncertainty for predicting radiative forcing. A better understanding of the reaction mechanisms leading to aerosol formation such as for the photochemical reaction of aqueous pyruvic acid (PA) at λ ≥ 305 nm can contribute to constrain these uncertainties. Herein, the photochemistry of aqueous PA (5-300 mM) continuously sparged with air is re-examined in the laboratory under comparable irradiance at 38° N at noon on a summer day. Several analytical methods are employed to monitor the time series of the reaction, including (1) the derivatization of carbonyl (C═O) functional …

Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon

Books/Book Chapters/ Proceedings

Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …

Study Of Phenolic Extractability In Grape Seeds By Means Of Atr-Ftir And Raman Spectroscopy, Julio Nogales-Bueno, Berta Baca-Bocanegra, Abigail Rooney, José Miguel Hernández-Hierro, Hugh Byrne, Francisco José Heredia

Articles

Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900-1700nm range. Afterwards, selected grape seeds have been classified according to their total phenol and flavanol extractabilities. In this way, samples were sorted in three different groups identified as low, medium and high extractability levels. In order to establish the chemical structures which can be responsible for the different extractabilities, vibrational spectroscopy has been applied to the non-extracted material after seed extractions. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of non-extracted …

The Science Behind Popcorn, Tori R. Witruck

Natural Sciences Student Research Presentations

This poster for the Natural Sciences Poster Session at Parkland College explores the science behind popcorn, including the effects that heat and pressure put on the chemical makeup of the pericarp, endosperm and the germ of the kernel and why there are always unpopped kernels at the bottom of the bowl.

Achieving Reactive Species Specificity Within Plasma Activated Water Through Selective Generation Using Air Spark And Glow Discharges, Peng Lu, Daniela Boehm, Paula Bourke, Patrick J. Cullen

Articles

Plasma activated liquids (PAL) attract increasing interest with demonstrated biological effects. Plasma exposure in air produces stable aqueous reactive species which can serve as chemical diagnostics of PAL systems. Here, we tailor aqueous reactive species inside plasma activated water (PAW) through treating water with AC air spark and glow discharges in contact with water. Chemical probing demonstrated species specificity between two types of PAW. Spark discharge PAW contains 2 2 H O and 3 NO , while 2 NO and 3 NO are generated in glow discharge PAW. Species formation in different PAWs have been discussed in terms of discharge …

Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam

Articles

Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of teas (black, green, white, chamomile, and mixed berry/hibiscus) over a range of infusion times (0.5–10 mins) at 90°C. Green, followed by black tea, respectively, had the greatest TPC (557.58 and 499.19µg GAE/g), TFC (367.84 and 325.18µg QE/g), FRAP (887.38 and 209.38µg TE/g), and DPPH radical scavenging capacity (1233.03 and 866.39µg AAE/g). Caffeine content per cup (200mL) in black, green, …

Quantification Of Rubidium As A Trace Element In Beef Using Laser Induced Breakdown Spectroscopy, Yash Dixit, Maria Piedad Casado-Gavalda, Raquel Cama-Moncunill, Xavier Cama-Moncunill, Patrick J. Cullen, Carl Sullivan

Articles

This study evaluates the potential of laser induced breakdown spectroscopy (LIBS) coupled with chemometrics to develop a quantification model for rubidium (Rb) in minced beef. A LIBSCAN 150 system was used to collect LIBS spectra of minced beef samples. Beef liver was used to spike the Rb levels in minced beef. All samples were dried, powdered and pelleted using a hydraulic press. Measurements were conducted by scanning 100 different locations with an automated XYZ sample chamber. Partial least squares regression (PLSR) was used to develop the calibration model, yielding a calibration coefficient of determination (Rc2) of 0.99 and a root …

Controlled Oxidative Modification With Glucose Oxidase To Enhance The Rheological And Gelling Properties Of Myofibrillar Proteins, Xu Wang

Theses and Dissertations--Animal and Food Sciences

This study investigated the feasibility of oxidative modification with glucose oxidase (GluOx) to enhance the rheological and gelling properties of myofibrillar protein. Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO₄ compared to a Fenton system (H₂O₂/FeSO₄) were investigated. Firmer and more elastic MP gels were produced by the GluOx-oxidizing system than by the Fenton system at comparable H₂O₂ levels due to an altered radical reaction pathway.

The study further explored the effect of GluOx-mediated …

Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair

Theses and Dissertations--Animal and Food Sciences

Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.

The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated …

Extraction And Quantification Of Sinapinic Acid From Irish Rapeseed Meal And Assessment Of Angiotensin-I Converting Enzyme (Ace-I) Inhibitory Activity, Leah Quinn, Steven Gray, Steve Meaney, Stephen Finn, Padraig Mcloughlin, Maria Hayes

Articles

Phenolic compounds, including phenolic acids, are known to play a protective role against the development of cardiovascular disease. The aim of this work was to generate a phenolic acid extract from Irish rapeseed meal, to determine the quantity of sinapinic acid (SA) in this fraction and to assess the ability of this fraction to inhibit the enzyme angiotensin-I converting enzyme (ACE-I; EC 3.4.15.1). A crude phenolic extract (fraction 1), free phenolic acid containing extract (fraction 2), and an extract containing phenolic acids liberated from esters (fraction 3) were generated from Irish rapeseed meal using a methanol:acetone:water solvent mixture (7:7:6). The …

Effects Of High Intensity Ultrasound Frequency And High-Speed Agitation On Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.

Sonocrystallization Of Interesterified Fats With 20 And 30% Of Stearic Acid At The Sn-2 Position And Their Physical Blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn-2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 …