Food Processing Commons^™

Improvement Of Solubility, Stability, And Bioaccessibility Of Curcumin Using Colloidal Delivery Systems, Bingjing Zheng

Doctoral Dissertations

Curcumin is a yellow-orange crystalline substance found in certain foods (turmeric) that is claimed to exhibit a broad range of biological activities. Its application as a nutraceutical in functional foods and beverages is often limited by its relatively low solubility in aqueous media, its chemical instability, and its low bioavailability. Recent research suggests that colloidal delivery systems can overcome these hurdles and improve the efficacy and commercial value of curcumin in the food, supplement, and pharmaceutical fields. The purpose of this research was to develop colloidal delivery systems to improve the application of curcumin as a nutraceutical in foods. First, …

Formation, Characterization, And Utilization Of Multilayer Nanoemulsions In Foods, Jorge L. Muriel Mundo

Doctoral Dissertations

Multilayer coatings have been proposed as a promising nanotechnology for improving the performance of emulsion-based products in numerous research fields. In foods, these multilayer coatings can be used to improve the encapsulation and protection of bioactive ingredients in delivery systems during storage and passage through the gastrointestinal tract (1, 2). Therefore, there is strong interest in understanding the formation, properties, and performance of these novel coatings. Multilayer coatings are formed by layer-by-layer electrostatic deposition of oppositely charged biopolymers, such as proteins and polysaccharides. A better understanding of the formation and properties of biopolymer multilayer coatings could lead to …

Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan

Doctoral Dissertations

The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown. Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative, …

Prediction And Control Of Vitamin C Loss In Spaceflight Foods, William Dixon

Doctoral Dissertations

Shelf stable foods that require no refrigeration or freezing are the predominant food source for astronauts. Due to its high impact on astronauts’ health, it is crucial to know if the astronauts are getting all the necessary nutrients from shelf stable foods, specifically vitamins. With limited knowledge on vitamin degradation in spaceflight foods during storage and processing, our team decided to tackle this issue focusing on unstable vitamins, which included vitamin C (ascorbic acid) and vitamin B1 (thiamine); however, this thesis will specifically focus on vitamin C. A two-year storage and retort processing study was conducted on 5 different foods …

Enzyme Stabilization In Hierarchical Biocatalytic Food Packaging And Processing Materials, Dana Erin Wong

Doctoral Dissertations

The partnership of biocatalysts and solid support materials provides many opportunities for bioactive packaging and bioprocessing aids beneficial to the agricultural and food industries. Biocatalysis, or reactions modulated by enzymes, allows bioactive materials to assist in bringing a substrate to product. Enzymes are proteins which catalyze reactions by lowering the activation energy required to drive the production of a desired product. Enzymes are commonly utilized in food processing as catalysts with specificity in order to enhance product quality through the production of beneficial food components, and to break down undesirable components that may be harmful or may decrease product quality. …

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; …