Food Chemistry Commons^™

Metabolite Signature Of Fresh And Long-Term Stored Coffee Pulp And Husk, Wahyu Lestari, Kartini Hasballah, Muhammad Yulianto Listiawan, Sofia Sofia

Makara Journal of Science

Every product from the food and agriculture industry produces waste that can cause environmental pollution when carelessly discarded. Coffee husk and pulp are the main wastes generated by coffee processing. The secondary metabolites in these wastes can still be utilized, but their level can be affected by long storage. This research aims to determine the differences in the compounds obtained from old and fresh Gayo Arabica coffee pulp and husk. Coffee husk and pulp samples from Gayo Arabica coffee are extracted for GC-MS analysis to determine similarities between fresh and long-term stored Gayo Arabica coffee husk and pulp. Results show …

Effect Of Drying Method On Biochemical Composition And Nutritional Quality Of Sandfish (Scincus Scincus) Consumed In South-East Algeria, Ikram Toumi, Ifriqya Medila, Hamdi Bendif

Journal of Bioresource Management

Sandfish is highly consumed in South-East of Algeria for its gustative and nutritional qualities. The aim of this study was to evaluate the influence of drying methods on fatty acids and amino acids sandfish quality. Biochemical analyzes were performed using the analytical methods adopted by the Association of Official Analytical Chemists (AOAC) method. The fatty acid composition was evaluated using the gas chromatography and the high-performance liquid chromatography (HPLC) method was used for the amino acids analysis. Significant differences were found in the moisture, ash, protein and fat content. Chromatogram analysis revealed the existence of nine (9) fatty acids the …

Application Of The Weibull Model To Describe The Kinetic Behaviors Of Thiol Decolorizers In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker, Lilian Were Senger, Criselda Toto Pacioles

Food Science Faculty Articles and Research

Thiols (cysteine and glutathione) were explored as potential decolorization agents to mitigate green pigment formation in chlorogenic acid quinone-lysine solutions. Reparameterizations of the Weibull cumulative distribution function were applied to describe the time-dependence of greening under varying pH conditions. Repeated fitting of 3-parameter models (RMSE = 0.0111, CVRMSE = 1.55%) indicated the linear dependence of model parameters on thiol concentration. A 6-parameter Weibull model incorporating time and initial thiol concentration (RMSE = 0.0255, CVRMSE = 3.56%) accurately predicted green color development. Calculated model parameters descriptive of greening rate, terminal greening magnitude, and lag time before greening onset facilitated comparison of …

Bio-Based Food Packaging Material For Intelligent Food Packaging Applications For Chicken Fillets, Kalpani Y. Perera, Amit K. Jaiswal, Swarma Jaiswal, Shubham Sharma

Articles

Bionanocomposite packaging is made up of bio- based materials that have high performance activity and are ecologically sustainable alternatives to packaging made of synthetic polymers. Intelligent packaging retains track of the state of the food and the environment in which it is stored, and communicates relevant changes to the consumer through visualization or other methods. The aim of this study was to develop a bionanocomposite intelligent packaging material by utilising sodium alginate, gelatin, nanoclay and curcumin. Sodium alginate, gelatin film incorporated with Curcumin (Cur), and Nanoclay (NC) in various concentrations (0% W/V, 0.5% W/V, 1% W/V and 1. 5% W/V) …

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno

Master's Theses

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Effectiveness Of Food-Grade Coating Treated Nets After Various Drying Methods At Controlling Mite Growth On Dry-Cured Hams, Sadie White

Theses and Dissertations

Tyrophagus putrescentiae, known as the ham mite, is the most difficult pest to control in the dry-cured ham industry. Food-grade propylene glycol coated nets have been studied as an alternative to conventional mite infestation treatments but were heavy and costly to ship. This study aimed to increase the ease of use of the coated nets via drying. Three drying treatments: oven dried for 7 min (OD7m), oven dried for 20 min (OD20m), and counter dried for 24 h (CD24h), were tested to determine the efficacy at controlling mites as well as the mechanical properties of the nets and sensory characteristics …

Effectiveness Of Selected Pre-Enrichment Broths For The Detection Of Salmonella Spp. In Meat Analogs, Georgia L. Sampson, Shannon B. Ruelle, Lieuchi Phan, Donna Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

With the increasing variety of meat analog products, it is important to verify that the methods used for Salmonella detection are effective. The objective of this study was to compare the efficacy of three pre-enrichment broths for the detection of Salmonella in meat analog burgers: the currently used Bacteriological Analytical Manual (BAM) broth (lactose broth with Triton X-100, LB-T), universal pre-enrichment (UP) broth, and buffered peptone water (BPW). Five different meat analog products (coded A-E) were inoculated with Salmonella serotypes (S. Enteritidis or S. Agona) following the Food and Drug Administration Method Modification and Method Extension Criteria for Existing …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

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

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

Characterization Of Blueberry (Poly)Phenolics In Foods, Their Metabolites In Human Biological Samples And Anti-Inflammatory Effects Of Phytochemicals In Vitro, Laura Felgus-Lavefve

Graduate Theses and Dissertations

Blueberries’ popularity is in part supported by the health benefits associated with their consumption. Research has strongly focused on their polyphenol and anthocyanin concentration, one of the highest amongst commonly consumed foods. Polyphenols have demonstrated antioxidant effects in vitro, and consuming polyphenol-rich foods is associated with protective effects towards non-communicable diseases, but their direct bioactivity in the human body remains to be fully understood. It is estimated that about 90 to 95% of the initial polyphenol intake reaches the colon without being absorbed. Instead, phenolic compounds go through extensive biotransformations, consisting of catabolism into smaller compounds mostly carried out by …

Investigating Hops Production In Arkansas To Support Specialty Crop Growth, James Oliver Mcclellan

Graduate Theses and Dissertations

The hop plant (Humulus lupulus L.) is a perennial, climbing species within the Cannabaceae family that produces cones used for brewing. Hops are grown worldwide. In the United States most hops production occurs in the Pacific Northwest, but growth in the craft beer industry is driving efforts for hops production in other U.S. regions. Recommendations on hops cultivar suitability, fertility, and management are needed for the U.S. mid-south region. Objectives of this research on Arkansas-grown hops were to 1) assess the impact of cultivar and fertility rate on plant and cone attributes of six cultivars of Arkansas-grown hops and 2) …

Potential Psychoactive Effects Of Microalgal Bioactive Compounds For The Case Of Sleep And Mood Regulation: Opportunities And Challenges, Bozena Mccarthy, Graham O’Neill Dr, Nissreen Abu-Ghannam Prof.

Articles

Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review …

Development Of A Non-Dairy Yogurt Alternative Using High Protein Brown And White Rice Flour, Anita Morris

LSU Doctoral Dissertations

There is a great demand for plant-based yogurt alternatives (YAs) due to societal prevalence of milk sensitivities and allergies as well as some consumers abstaining from animal-derived products. Producing YAs from rice flour has considerable potential because (1) rice is not a major food allergen, (2) using rice flour is more economical compared to plant milks, the main ingredient in commercially available YAs, and (3) there are no rice-based yogurt alternatives in today’s marketplace. The overall goals of this study were to develop probiotic YAs from brown and white rice flours, and to evaluate their storage stability, probiotic’s survival in …

Differential Effects Of Protein Isolates On The Gut Microbiome Under High And Low Fiber Conditions, Marissa Behounek

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

Protein isolates are a growing market share in the food industry both as food ingredients and as supplements. All dietary habits can influence and alter the gut microbiome; however, little is known about how protein isolates from different sources will change the composition and function of the gut microbiota under high and low fiber conditions. The study aims to determine the microbiome response to plant and animal protein isolates under high- and low-dietary fiber (H/LDF) conditions. Six commercially available protein isolates (beef, egg white, milk, pea, and two soy protein isolates) were subjected to in vitro enzymatic digestion and dialysis …

Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska

ORBioM (Open Research BioSciences Meeting)

FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but …

Lc-Qtof-Ms Evaluation Of Rabbit-Specific Peptide Markers For Meat Quantitation, Anna Stachniuk, Anna Kozub, Renata Czeczko, Magdalena Montowska, Emilia Fornal

Journal of Food and Drug Analysis

Ten rabbit-specific tryptic peptide markers and one marker peptide specific to both rabbit and hare were evaluated for mass signal linearity in binary meat mixtures using liquid chromatography-quadrupole time-of-flight-mass spectrometry. Seven meat mixtures containing chicken and varying percentages of rabbit (1%, 5%, 10%, 30%, 60%, 90%, and 100%) were analyzed. Additionally, the signal linearity of twelve peptide markers for chicken meat was examined. The best candidate peptides for the quantification of meat content were selected. Five of eleven peptides for rabbit meat and five of twelve peptides for chicken meat showed good linearity (R2 > 0.97). The limits of detection 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% …

High Pressure Processing Of Cashew Milk, Rachel Coggins

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

Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …

Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution, Federico Bueno

LSU Doctoral Dissertations

Bacterial cellulose (BC), composed of cellulosic nanofibrils, is synthesized by a symbiotic culture of bacteria and yeast during the fermentation of coffee kombucha (CK). BC may be used as a purification agent and adsorbent. The overall goal of this project was to synthesize BC from CK fermentation and assess its efficacy in removing pathogenic bacteria from contaminated water and a pollutant dye from aqueous solution. The objectives of this study were to: (1) compare BCs that were produced from different carbohydrate substrates in the fermentation of CK, (2) characterize dried BCs produced using various drying methods, (3) evaluate BC as …

Cytotoxic Activity Of Non-Specific Lipid Transfer Protein (Nsltp1) From Ajwain (Trachyspermum Ammi) Seeds, Saud O. Alshammari, Taibah Aldakhil, Qamar A. Alshammari, David Salehi, Aftab Ahmed

Pharmacy Faculty Articles and Research

Background

Trachyspermum ammi, commonly known as Ajwain, is a member of the Apiaceae family. It is a therapeutic herbal spice with diverse pharmacological properties, used in traditional medicine for various ailments. However, all previous studies were conducted using small molecule extracts, leaving the protein’s bioactivity undiscovered.

Aim

The current study aimed to demonstrate the cytotoxic activity of Ajwain non-specific lipid transfer protein (nsLTP1) in normal breast (MCF10A), breast cancer (MCF-7), and pancreatic cancer (AsPC-1) cell lines. Also, to evaluate its structural stability in human serum as well as at high temperature conditions.

Methods

The cytotoxic activity of Ajwain nsLTP1 was …

Growing Tea In Mississippi, Qianwen Zhang

Theses and Dissertations

Tea is the most popular beverage worldwide, second only to water. The United States is the third largest importer of tea in the world, importing a total of about 260 million pounds tea annually. With increased demand for locally sourced food products, questions are raised regarding whether domestic production of tea is feasible. Compared to major tea producing countries with centuries of growing history, tea production in the U.S. is limited and requires research support in many aspects of tea production. The objectives of this study were to investigate plant growth, leaf morphology, and seasonal chemical compositions in tea leaves …

The Application Of Food-Grade Chitosan And Another Food-Grade Compound In Coatings To Control Tyrophagus Putrescentiae (Schrank, Family: Acaridae) Growth On Dry-Cured Hams And Their Impact On Dry-Cured Ham Quality, Wenjie Shao

Theses and Dissertations

The objective of this research was to evaluate if chitosan and another food-grade compound can be incorporated into food-grade coatings in conjunction with propylene glycol and polysaccharides to control Tyrophagus putrescentiae growth without affecting sensory attributes, water activity, and moisture content of dry-cured hams. Each coating solution was coated on ham cubes (2.5 × 2.5 × 2.5 cm³, n = 5/treatment) or infused in ham nets, and dry-cured ham cubes were wrapped in the ham nets prior to inoculation with 20 mixed-sex adult mites. Randomized complete block designs with two replications were utilized to evaluate the efficacy of …

Biodegradable Active Bio-Nanocomposite Film For The Enhanced Shelf Life Of Tomatoes, Kalpani Y. Perera, Shubham Sharma, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal

Articles

The increased environmental pollution has led to finding sustainable solutions for non-renewable plastic-based food packaging materials. Thus, the use of biomaterial-based packaging material has become an immense trend. This work aims at developing an antimicrobial biodegradable chitosan-alginate bio-nano composite film with TiO2 nanoparticle (NPs) for food packaging applications. The film was developed by a solution casting method. The chemical, mechanical, thermal, barrier, antimicrobial, and biodegradable properties of the packaging films were evaluated. Packaging studies were performed for 15 days for cherry tomatoes. The designed packaging material had enhanced the mechanical properties with a significantly (p < 0.05) higher tensile strength of 15.76 folds and 2 fold higher elongation at break. The UV barrier properties increased by 88.6%, while the film transparency decreased by 87.23%. Molecular interaction of N-H covalent bonds was observed between alginate and chitosan together with TiO2 NPs. The developed bio-nano composite film showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene with a log reduction of 7.08, 7.28, 6.04 & 6.02 log CFU/ml respectively at 24 hours incubation period. The film was completely biodegraded and a weight loss of 89.06% was observed in bio-nanocomposite film during the 3 months. Shelf-life estimation of cherry tomato using developed packaging films showed an increase in the shelf-life up to 8 days with stable pH, total soluble solids, and weight with no bacterial growth when packaged with prepared film. Owing to their improved mechanical, UV barrier, antibacterial, and biodegradability, the prepared active bio-nano composite packaging films could be considered a potential candidate for fruit packaging.

Comparative Analysis Of Aflatoxin Content In Bitter Almond Fruits (Prunus Dulcis Var. Achchiq) Growing In Various Geographical Region Uzbekistan By High-Performance Liquid Chromatography, Abdukhalil Tojikulov, Khabibjon Kushiyev, Tulkin Djuraev, Hasan Bekpulatov

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study was to optimize the process of extraction of aflatoxins secreted by fungi of the genus Aspergillus from almonds, as well as to analyze the content of aflatoxins using high performance liquid chromatography (HPLC). An HPLC LC 2030 C3D Plus (Shimadzu) column Shim-pack GIST-HP C18 150x4.6 mm 3 µm (Shimadzu) was used at a ratio of H₂O/H₃C-CN = 40/60 as an eluent at a thermostat temperature of 40 degrees Celsius. Based on the analysis on a fluorescent detector RF-20A with an excitation wavelength of 365-450 nm and a flow rate of 0.5 …

Camp: Children’S Acceptance Of Muffins With Different Proteins, Amber Knoernschild

Human Nutrition and Hospitality Management Undergraduate Honors Theses

In 2019, around 40% of school-aged children in Arkansas were classified as overweight (~17%) and obese (~23%), according to BMI data collected. Children with obesity have an increased risk of developing type 2 diabetes, hypertension, and dyslipidemia. Unhealthy eating habits, such as skipping breakfast, have been strongly associated with overeating, weight gain and obesity. Breakfast is a key component of a healthy diet and can positively impact children’s health and well-being. However, there has been a steady decline in breakfast consumption in US children over the past 40 years. Specifically, breakfast consumption declined among 8–10-yearold children by 9% and adolescents …

Characterization Of Gangliosides And Fatty Acids In Extracellular Vesicles From Human Milk, Aliya Amin

Food Science (MS) Theses

Extracellular vesicles (EVs) are bioactive components of human milk that may impact functionality to regulate growth, cognitive development, metabolism, and immunity in newborns. The biogenesis of EVs and the mechanism by which EVs elicit biologic effects in vivo have not been characterized entirely. Gangliosides and fatty acids are integral in the formation, release, stability, and functionalities of EVs. Presumably, EV function is related to EV composition and lipids in EVs influence the bioavailability of EV cargo and downstream functions of EVs. The objective of this research was to characterize the fatty acid and ganglioside composition of EVs in human milk. …

Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey

Food Science Undergraduate Honors Theses

Rice is utilized as an adjunct grain by the beer manufacturing industry. Before utilization, the rice has to be dried to a desired moisture content. The drying process employed may have an impact on the rice’s physicochemical properties which influence the rice’s performance in the brewing process. This study focused on investigating the impact of microwave drying on rice’s physicochemical properties and utilization in the brewing process. Rough rice samples at an initial moisture content of 19.7% wet basis were exposed to microwave dryer set to deliver 525 kJ/kg of energy in a single drying pass. The effects of the …

Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge

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

Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Preparation Of Proteins And Peptides From Heat-Stabilized Defatted Rice Bran Via Solid State Fermentation And Investigating For Skin Health, Ali A. Bisly

Graduate Theses and Dissertations

Heat-stabilized defatted rice bran (HDRB) is an abundant and inexpensive agro-industrial by-product of rice milling and rice oil extraction process. Furthermore, HDRB is a potential source of proteins. However, the direct protein extraction has low yield of protein due to the impact of heat stabilization and oil extraction process which made the HDRB proteins bound and interact with other components. This research is based on using solid-state fermentation (SSF), which is a natural and cost-effective approach to facilitate protein extraction from HDRB using Bacillus subtilis (natto) Takahashi as a microorganism.

Response surface methodology (RSM) analysis was used with Box-Behnken design …