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Articles 1 - 8 of 8
Full-Text Articles in Food Processing
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 …
In Vitro And In Vivo (Mouse Model) Investigation Of The Efficacy Of Probiotic Bacteria Lactobacillus Casei And Lactobacillus Rhamnosus Incorporated In Tomato Juice, Bennett Atta Dzandu
In Vitro And In Vivo (Mouse Model) Investigation Of The Efficacy Of Probiotic Bacteria Lactobacillus Casei And Lactobacillus Rhamnosus Incorporated In Tomato Juice, Bennett Atta Dzandu
LSU Doctoral Dissertations
Fruit and vegetable production in Ghana were estimated at 371,811 tons in 2017 with tomatoes ranked among the top four most cultivated vegetables. The majority of the production goes to waste due to spoilage and lack of processing. Probiotics have recently gained much attention owing to claims about their potential health benefits. However, the inability of certain probiotics to survive gastric conditions remain a potential setback. Tomatoes can be processed into value added products including those fortified with probiotics. Such value-added products can be used as protectant for the delivery of probiotics to improve gut health. The objective of this …
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage, Vashti Martae Campbell
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage, Vashti Martae Campbell
LSU Master's Theses
There is growing interest in the development of sensors contained in packaging for seafood that are applicable at the consumer level to monitor freshness in a non-destructive manner. Total volatile basic nitrogen (TVB-N) analysis indicates the freshness of seafood. TVB-N analysis is sensitive to the spoilage compounds comprised of ammonia, trimethylamine, dimethylamine, and biogenic amines commonly found in seafood and whose concentration increases when spoilage microbial growth occurs. However, TVB-N analysis is laborious and is not suitable for use at the consumer level. Polyaniline (PANI) is a polymer that may be used as a sensor for detecting TVB-N in seafood. …
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh
LSU Doctoral Dissertations
Diarrhea remains the second leading cause of death among children under five globally, about one in five children’s deaths are attributable to it. In recent years,’ probiotics have been used as an alternative therapy measure to manage the situation. A promising delivery method that entraps probiotics in infant formula may help prevent or reduce diarrhea. The overall objectives of this study were to deliver entrapped Lactobacillus Plantarum NCIMB 8826 with maize-legume fortified complementary weaning food to reduce diarrhea and improve the gut microbiota. Both in vitro and in vivo models were used in this study and a mouse (C57BL/6 mice …
Evaluating The Effect Of Chitosan, Water-Soluble Chitosan And Chitosan Application Techniques On The Quality Of Refrigerated Catfish Fillets, Franklin Bonilla Torres
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 …
Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez
Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez
LSU Master's Theses
The importance of Leuconostoc mesenteroides is recognized for its contribution to taste in cultured dairy products. It has been cited for its potential role as a probiotic. Consumer demand exists for new dairy products with health benefits. In the manufacture of probiotic-products survival of Leuconostoc mesenteroides would depend on its ability to tolerate challenging processing and storage conditions. Improved viability by prior exposure to mild stresses can increase stress tolerance toward a more severe stress. Furthermore, it can result in cross-protection due to connection of several proteins in response to stresses. Objective was to evaluate the effect of prior …
Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon
Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon
LSU Master's Theses
Cocoa is the fully fermented and dried seed of the cacao tree (Theobroma cacao L.) which has prebiotic properties, due to their high concentration of polyphenols. Therefore, the ingestion of cocoa could cause changes in the proportions of the intestinal microbiota that can influence the intestinal immune response. The objective of this study was to determine the effect of alkalization process of the cocoa bean in the diversity of the gut microbiota. The samples were “lavado” unprocessed cocoa powder, “natural” unprocessed cocoa powder, “D-11-S” as alkalized cocoa powder, “D-11-B” heavily alkalized cocoa powder, and raw cocoa “shells” and a control …
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez
LSU Doctoral Dissertations
Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates …