Food Chemistry Commons^™

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 …

Optimization Of The Fermentation Medium Of Aneurinibacillus Jxn- 1 For Caproic Acid Production, Guangdong Gan, Chunlin Zhang, Ting Huang, Junjun He, Chun Pu, Wei Shi, Mingye Peng, Tengfei Zhao

Journal of Food Science and Biotechnology

[Objective ] This study aims to increase the caproic acid yield of Aneurinibacillus JXN- 1.[Method ] First,a Plackett-Burman design was employed to screen the significant factors affecting caproic acid yield from eight medium components.Subsequently,the path of steepest ascent method was used to determine the optimal concentration ranges of these significant factors.Finally,a Box-Behnken design was utilized to establish a quadratic polynomial regression model,and the interactions among the significant factors were analyzed to predict the optimal medium composition.[Result ] The Plackett-Burman design identified the mass concentration s of sodium acetate and calcium folinate and the volume fraction of ethanol as significant influencing …

Effects Of Lactobacillus Plantarum Fermentation On Flavonoids And Organic Acids In Mango Juice, Ying Yang, Dongdong Yang, Li Li, Xuemei He, Dongqing Ye

Journal of Food Science and Biotechnology

[Objective ] This study aimed to investigate the effects of Lactobacillus plantarum (L.plantarum ) fermentation on the metabolism of flavonoids and organic acids in mango juice.[Method ] Six strains of L.plantarum were selected for fermentation of the juice samples from two mango varieties ‘Tainong' and ‘Guiqi'.The mass concentrations of organic acids and flavonoids in the juice samples were determined by ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS ).Orthogonal partial least squares discriminant analysis was employed to compare the metabolites in the mango juice samples fermented with different strains.[Result ] L.plantarum fermentation significantly enhanced the total antioxidant capacity (T-AOC ) …

Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson

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

Clostridium difficile is a major threat to public health and primarily affects at risk groups such as elderly, immunocompromised individuals, and individuals on antibiotics. Many decades of research have been conducted to figure out ways to exclude or reduce C. difficile colonization and toxin production. Two major proposed mechanisms for colonization resistance are production of secondary bile salts and competition for nutrients.

In Chapter 2, we found that antibiotic treatment disrupted bile salt metabolism increasing the levels of the primary bile salt cholate and decreasing the levels of deoxycholate, a secondary bile salt. However, bile salts were not required …

Kluyveromyces Marxianus Prepared As A Ready To Use Supplemental Food (Rusf), Zachary Christman

Applied Science Program: Theses

Ready to Use Supplemental Food (RUSF) is a nutrient dense paste or compressed bar used to supplement a person’s nutritional needs because of malnutrition or due to food shortages. The purpose of this article is to demonstrate some methods of how the dairy organism Kluyveromyces marxianus can be used to enrich the protein value of bread or ferment a substrate such as wheat bran into a more digestible form.

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 …

The Effects Of Cofermentation Of Cider And Apple Pomace On Cider Attributes, Abigail D. Affonso

Master's Theses

Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to increase their phenolic content is through maceration with apple pomace. This study evaluated the effect maceration with apple pomace during cider fermentation on the extraction of phenolic compounds, as well as its effect on the sensory properties of the final product. For this study, ciders were fermented with 0% …

Optimization Of Ethanol Production From Enzymatically Saccharified Biomass Of Acid-Pretreated Rice Straw, Muzammal Mateen Azhar, Qurban Ali, Arif Malik, Elham Khalili, Muhammad Arshad Javed, Shinawar Waseem Ali, Muhammad Saleem Haidar

The Philippine Agricultural Scientist

The substrate of rice (Oryza sativa) straw employed in this study was procured from local market and stored in polyethene bags until needed. The study was conducted to find out the effects of process optimization of ethanol production from enzymatically saccharified biomass of acid-pretreated rice straw. The results indicated that acid pretreatment has reduced lignin content about 50%. Resultantly, pretreatment raised cellulose contents up to 52% making it suitable for enzymatic saccharification. Optimization of saccharification illustrated that parameters such as biomass, enzyme concentration, temperature, incubation time and agitation indeed affected the action of cellulase on pretreated biomass releasing …

Lactic Acid Production Paths From Organic Sources, Julio Alexander Canas Reyes

International Programs

The research for better options in the industry of lactic acid production is a modern concern to solve in the most efficient way, in which we achieve the preservation of food security, a sustainable and economic viable production, and solutions to reduce global plastic pollution adopting biodegradable alternatives. There must be a previous critic evaluation to start production that considers the specific substrate and its characteristics, desire product, viability in a social and economic way, and fermentative microorganism.

The Effects Of Wort Oxygenation Scenarios On Fermentation Performance, Volatile Flavor Compound Development, And Flavor Stability In High Gravity Brewing, Ben Jabson

Master's Theses

High gravity (HG) brewing has become the most used strategy for maximizing fermenter productivity in commercial brewing. While HG brewing has many benefits, the additional stress placed on the yeast due to the higher concentration of fermentable sugars in the wort can negatively impact fermentation performance and flavor compound formation. A proper dissolved oxygen (DO) level is vital to guarantee adequate yeast performance during HG fermentations. Dissolved oxygen is vital to yeast viability throughout the fermentation process, as yeast requires oxygen to synthesize vital cell membrane components needed for continued anaerobic growth and cell division. Previous research has demonstrated the …

Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith

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

There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

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 …

Influence Of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides And Lactobacillus Plantarum On Physico-Chemical Properties Of Fresh And Dehydrated Sauerkraut, William T. Nabors

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components …