Food Processing Commons^™

Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu

Food and Machinery

［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …

Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review, Zou Wanghua, Hou Xiaoyi, Liu Miao, Deng Na, Ni Panxianzhi, Li Hui, Fu Haohua, Wang Jianhui

Food and Machinery

Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four typical thermal processing methods, steaming, boiling, frying, and roasting, this paper reviews the flavor change patterns in various types of fish products under different thermal processing conditions. Moreover, from the perspective of the synergy among lipid oxidation and decomposition, protein degradation, and the Maillard reaction, this paper systematically elucidates the formation mechanisms underlying the flavor substance enrichment and …

Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai

Food and Machinery

Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, …

Phytochemical Composition And Bioactivities Of Roselle (Hibiscus Sabdariffa L.) Extracts Obtained By Infusion, Ethanolic Maceration, And Maltodextrin-Assisted Drying, Risna Silvianti, Warsito Warsito, Elok Zubaidah, Zubaidah Ningsih, Aqidatul Izza

Karbala International Journal of Modern Science

Roselle (Hibiscus sabdariffa L.) is rich in phenolic compounds and anthocyanins, but the extraction method may influence its chemical composition and biological activity. This study compared hot-water infusion, ethanolic maceration, and maltodextrin-assisted drying. It aimed to examine the relationship between the extraction method, chemical profile, and bioactivity. The resulting extracts (EI, EM, and EP) were analyzed for total phenolic, flavonoid, and anthocyanin, LC-HRMS profiles, and antioxidant capacity by the FRAP assay. Antibacterial analysis was conducted against Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) using agar well diffusion. Cytotoxicity tests (MTT, 24 h) were performed against HT-29, 4T1, …

Preserving The Harvest: How To Preserve Chokecherries, Callahan K. Adams, Andrea Schmutz

All Current Publications

A treasured wild fruit in Utah and across the Intermountain West, chokecherries offer both cultural heritage and culinary versatility. With proper handling and research-tested preservation methods, you can safely transform them into delicious jellies, syrups, and more. Whether using a steam juicer or stovetop method, following tested recipes and adjusting for elevation ensures both safety and quality. This fact sheet provides information and recipes to safely preserve chokecherries.

Impact Of Salt Block Utilization During Dry-Aging On Pork Loin Microbial And Meat Quality, Cason H. Frisby

Food Science Undergraduate Honors Theses

This study aimed to investigate the effects of dry-aging and salt block utilization during dry aging on pork loin quality attributes. Pork loins were collected at 7 days postmortem, cut into three equal sections, and randomly assigned to wet aging (WA), traditional dry-aging (DA), and salt block dry-aging (SDA) groups to be aged for 28 days. During the dry-aging period, SDA cabinet exhibited lower humidity fluctuation (Avg. 71.52, St. Dev. 4.7) compared to DA cabinet (Avg 70.76, St. Dev. 7.9). Following the aging period, no differences were found in pH or Warner Bratzler shear force values between treatments (P>0.05). …

Precision To Protein: Comparative Characterization Of Printability, Physicochemical, And Nutritional Properties Of Cricket, Pea, And Whey Proteins In 3d-Printed Nutrition Bars, Sophia Hinkebein

Food Science Undergraduate Honors Theses

Protein is a priority nutrient in the American diet, being fueled by the demands of weight loss drugs, diet culture, and new dietary guidelines. However, meeting these elevated protein goals sustainably requires diversifying beyond standard sources like whey protein isolate. 3D printing offers an opportunity to present a variety of protein sources in a palatable, customized, and consumer-acceptable format. In this study, 3 protein sources (cricket, whey, and pea), were optimized within food inks for 3D printing. Optimization involved different hydration levels, with whey requiring 7 grams of added water, cricket 22 grams, and pea the most at 47 grams. …

Arkansas Soybean Research Studies 2024, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2024 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations. Several research reports in this publication will appear in other University of Arkansas Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research being …

Application Of High-Pressure Processing To Improve The Color Of Dark Beef, Kara Ann Reynolds

Department of Animal Science: Dissertations, Theses, and Student Research

Deviation of beef from the bright cherry-red color preferred by consumers is often discounted or discarded at retail, resulting in substantial annual economic loss to the beef industry. One such deviation is dark cutting beef, which is characterized by a darker lean appearance that is undesirable to consumers and often rejected. Similarly, beef from mature cattle tends to exhibit a darker surface color, which can also reduce consumer acceptability. High-Pressure processing (HPP) has been investigated as a strategy to improve the color of dark cutting beef. Previous studies have focused on identifying pressure levels and holding times that optimize color …

Advancing Targeted Food Allergen Detection: Extraction Optimization And Sample Preparation Method Comparison Using Lc-Ms/Ms, Zhenhao Wang

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

Accurate quantification of food allergens in processed foods by liquid chromatography-tandem mass spectrometry (LC-MS/MS) requires effective protein extraction and sample cleanup. However, no single sample preparation workflow has shown consistent performance across diverse food matrices. This study evaluated extraction buffer formulations and post-extraction cleanup strategies for quantification of milk, soy, and peanut allergens in multiple processed food matrices.

Six extraction buffers with varying combinations of SDS, urea, and thiourea alongside a common Tris-HCl/DTT/PVPP base were evaluated across five food matrices. No significant differences in extraction efficiency were observed among buffer formulations for nonfat dry milk (NFDM), non-roasted soy flour, peanut …

Cross-Facility Reliable Deep Learning Based Beef Marbling Assessment Via Unsupervised Domain Adaptation Regression, Samuel Vinson

Biological and Agricultural Engineering Undergraduate Honors Theses

Inconsistent quality grading in beef production leads to inefficiencies, economic disparity, and consumer mistrust. While USDA meat grading traditionally relies on skilled visual inspectors, these human evaluations suffer from cross-facility variability and subjectivity. This paper introduces the first known application of unsupervised domain adaptation regression for cross-facility beef marbling score prediction—an innovation that improves generalization across diverse environments in the beef supply chain. Utilizing numerical scores ranging from 100-900, the research employed convolutional neural networks (CNNs), including ResNet, VGG, and AlexNet architectures. The study specifically introduced and validated a unified unsupervised domain adaptation regression method using the ResNet-50 architecture to …

Detection And Quantification Of Allergen Cross-Contact In Shared Frying Oil Using Targeted Mass Spectrometry, Francisca Asigri

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

Cow’s milk and egg allergies are prevalent IgE-mediated food allergies that pose significant public health concerns worldwide. Although strict avoidance remains the primary management strategy, unintended exposure can still occur through allergen cross-contact, particularly in commercial and industrial food operations that utilize shared frying oils. The objective of this study was to identify and quantify allergen transfer in shared frying oil and assess the robustness of existing targeted mass spectrometry methods (LC-MS/MS) for detecting milk and egg proteins in heated oil matrices.

Heated oil spikes were developed by incorporating non-fat dry milk (NFDM) and whole egg powder (WEP) into oil …

Fortification Of Flour Cultivated In The Territory Of The Republic Of Uzbekistan With Own Iron And Zinc, Nodira B. Kurbanova, Gulnoza Z. Djakhangirova, Bakhtiyar I. Kurbanov, Dase D. Klava

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the study is to investigate the regional characteristics of iron and zinc content in wheat and flour produced in Uzbekistan using instrumental neutron activation analysis, and on this basis to provide a scientific justification for effective approaches to flour fortification and the preservation of micronutrients during grain processing. The study analyzed wheat flour produced from grain grown in five regions of Uzbekistan (Khorezm, Surkhandarya, Bukhara, Tashkent, and Fergana). Instrumental Neutron Activation Analysis (INAA) was applied for the first time in Uzbekistan to comprehensively assess the microelement composition of flour. It was found that fortification using natural sources …

Preparation Of Semi-Hard Cacciota Cheese From Local Milk And Analysis Of Its Physicochemical And Microbiological Properties, Shahnoza U. Yuldasheva, Dilshod P. Rakhimov, Dilrabo Q. Maksumova, Shahlo I. Akhmedova, Asaloy U. Narimonova

CHEMISTRY AND CHEMICAL ENGINEERING

Including cheese products in daily diet will give tangible results, enriching body with nutrients rich in high-quality proteins. The aim of the research is to create an Italian semi-hard cheese, caciotta, from local cow's milk. In the experiment, pepsin of the CHY-MAX® Powder Plus NB brand was used. The resulting product contained 1.46 mg/kg zinc (Zn), which is approximately 34 times lower than the permissible limit (50 mg/kg), which is considered a high quality indicator. From a biological safety point of view, no aflatoxin M1 was detected in the cheese (0.0 mg/kg), indicating the absence of mycotoxin contamination of cow's …

Utah Altitude Adjustments For Home Canning, Margie Memmott, Ariel Petersen, Callahan Adams, Andrea Schmutz

All Current Publications

Knowing your altitude is critical for canning. Safe home food preservation depends on adjusting processing times and pressures for altitude. This fact sheet provides a county-by-county and town-by-town listing of elevations across Utah, paired with the boiling-water and pressure canner adjustments recommended by the U.S. Department of Agriculture (USDA) and the National Center for Home Food Preservation. By referencing this resource, Extension educators, food preservation instructors, and home canners can quickly identify the correct processing adjustment for their location.

Exploring The Influence Of Environmental Motivations On Consumer Attitudes And Purchase Intentions Toward Upcycled Foods, Peng Lu, Jennifer Waldeck, Keith Weber, Hualu Zhou

Communication Faculty Articles and Research

Food loss and waste (FLW) present pressing environmental and economic challenges. Upcycling technologies provide a sustainable pathway by transforming food by-products into value-added products; however, consumer acceptance remains a critical barrier. Guided by Self-Determination Theory (SDT), this study investigates how environmental motivations influence consumers’ attitudes and purchase intentions toward milk enriched with upcycled peanut skins. Data were collected from a nationally representative sample of 1488 U.S. adults. Structural equation modeling (SEM) was employed to test hypothesized relationships among motivational constructs, and cluster analysis was used to identify consumer segments based on motivational profiles. The results show that intrinsic motivation and …

Farmers Markets As Community Infrastructure: Evidence From A Three-Year Statewide Data Project In Utah, Jaclyn Pace, Roslynn Mccann, Blue Cook, Steven Price, Lorali Smith, Dianna Parkynn, Joshua Cafferty

Outcomes and Impact Quarterly

Utah farmers markets play a critical role in food access, small business viability, and community connection, yet limited statewide data document their impact. The Utah Farmers Market Network (UFMN) and Utah State University (USU) Extension conducted a mixed-methods evaluation (2023–2025) and found that farmers markets make valuable contributions to the community.

From Waste To Sustainability: Exploring Consumer Purchase Intentions Of Milk Enriched With Upcycled Peanut Skins, Peng Lu, Fan Xu, Jennifer Waldeck, Keith Weber, Hualu Zhou

Communication Faculty Articles and Research

Highlights

• National survey investigated consumer acceptance of milk enriched with upcycled peanut skins.
• Developed a conceptual model based on Technology Acceptance Model.
• Identified that consumer attitudes and emotions are essential in the purchase intentions of upcycled foods.
• Identified social influence as a determinator of consumers' attitudes and purchase intentions.
• Inform and advance research, practice, and policy that promotes upcycled food products.

Research Progress In Antagonistic Bacteria Against Staphylococcus Aureus, Caiqi Wang, Yuansong Ma, Xinrui Zhao, Pei Zhou, Sifan Lu, Yuxin Li, Yinbiao Xu

Journal of Food Science and Biotechnology

Staphylococcus aureus,a common Gram-positive foodborne pathogen,is ubiquitous in the human skin and respiratory tract.It can cause pneumonia,pleurisy,endocarditis,food poisoning,sepsis and other infectious diseases.The widespread and long-term use of antibiotics has aggravated the antibiotic resistance of Staphylococcus aureus.In particular,the emergence of multi-drug resistant strains has greatly reduced the therapeutic effect.Therefore,developing new antibacterial means to replace or assist existing antibiotics has become an urgent need.Microbial natural products are important resources for the development of new antibiotics,and antagonistic microorganisms play an important role.This paper reviewed the species of antagonistic bacteria against Staphylococcus aureus,the types of antibacterial active substances,and the commonly used screening methods of …

Probiotics Regulate Gut Microbiota And Immune Homeostasis To Prevent And Treat Food Allergy : A Review, Yao Chen, Zumeng Xia, Yijin Yang, Lianzhong Ai, Guangqiang Wang, Yan Zhang, Zhen Luo, Yong Zhou, Yongjun Xia

Journal of Food Science and Biotechnology

Food allergy (FA) is a common immunological disorder,and its pathogenesis is primarily associated with a complex regulatory process involving CD 4+ T cells in the immune system,such as the polarization of Th 2 cells and the imbalance between Treg/Th 17 cells.The balance of intestinal immune cells plays a critical role in the development of FA,while dysbiosis of the gut microbiota may disrupt this balance,thereby contributing to the onset of FA.Probiotic intervention targeting the gut microbiota can directly or indirectly influence the functions of immune cells to regulate immune responses,representing a promising approach for the prevention and treatment of FA.The authors …

Research Progress Of Gc-Ms-Based Metabolomics In Fermented Cereal Foods, Haichen Liu, Chang Liu, Hongyan Huo, Hui Xu, Shunxi Zhu, Lei Liu, Kui Zou

Journal of Food Science and Biotechnology

As an emerging discipline,metabolomics has gradually become the focus of food science research.Among numerous metabolomics analysis methods,gas chromatography-mass spectrometry (GC-MS ) has attracted much attention for its wide application.Fermented cereal foods occupy an important position in global dietary culture and are an indispensable type of foods in peopl e’s daily lives.The author reviewed the application of GC-MS based metabolomics for the development of fermented cereal foods,covering sample preparation,metabolite extraction,data analysis,and practical application in fermented cereal foods.Moreover,this paper elaborated on the advantages and limitations of GC-MS-based metabolomics in fermentation,aiming to provide a reference for further exploring the principles of food fermentation …

Mechanism Of The Effect Of Microwave Heating On The Degradation Of Fructans In Steamed Cakes Prepared With Saccharomyces Cerevisiae, Xiaoyue Ying, Yuan Tao, Yuan Yuan, Ziting Li, Bowen Yan, Jianxin Zhao, Wei Chen, Daming Fan

Journal of Food Science and Biotechnology

[Objective ] This study aimed to investigate the effect of microwave heating on the fructan mass fraction in steamed cakes prepared with Saccharomyces cerevisiae and elucidate the molecular mechanism of the activation of invertase by microwave.[Method ] Steamed cakes were prepared under varying microwave power density (3.40~5.10 W/g ) and heating time (2~5 min ),and the fructan mass fraction was compared between steamed cakes prepared by microwave heating and conventional steaming.The activity of invertase from Saccharomyces cerevisiae was measured under microwave heating and water bath heating conditions.Molecular dynamics simulations were performed to explore the invertase-kestose interactions under microwave fields.[Result ] …

Differences In Important Chemical Components And Free Radical Scavenging Activities Of The Ginger Germplasm Resources From Fujian, Meichun Chen, Enquan Lin, Xuefang Zheng, Zuliang Li, Bo Liu, Jieping Wang

Journal of Food Science and Biotechnology

[Objective ] This study aims to analyze the important chemical components of different ginger germplasm resources from Fujian and evaluate their comprehensive quality and free radical scavenging activities.[Method ] Gas chromatography-mass spectrometry (GC-MS ) and liquid chromatography-quadrupole-time of flight-mass spectrometry (LC-QTOF-MS ) were employed to determine the importance chemical components in 13 ginger germplasm resources.Differences in the chemical compounds were analyzed by the cluster analysis and principal component analysis (PCA ).The free radical scavenging activities of the ginger germplasm resources against ABTS+ were further evaluated.[Result ] A total of 65 chemical compounds were identified from the 13 ginger germplasm resources,including …

Cyanidin- 3-Glucoside Ameliorates Ocular Surface Dysfunction In Rats With Dry Eye Disease, Ke Zhang, Ziyu Liu, Zhangben Yao, Peng Zhang, Lei Tian, Ying Jie, Yong Wang

Journal of Food Science and Biotechnology

[Objective ] Studies have shown that cyanidin- 3-glucoside (C3G),the main component of black rice anthocyanins,exhibits protective effects on retina and retinal pigment epithelium (RPE ) cells.However,there is a lack of in vivo evidence regarding the efficacy of C 3G in alleviating dry eye disease (DED ),which limits its application in ocular surface disorders.This study aims to investigate the protective effects of C 3G on DED in rats.[Method ] 24 Wistar rats were randomly assigned into control,model,and C 3G groups.In model and C 3G groups,a DED model was established by subcutaneous injection of scopolamine hydrobromide (4 times daily for 28 d).The …

Analysis Of Polyphenol Composition And Antioxidant Activity Of Jujube Juice Fermented By Lactic Acid Bacteria By In Vitro Simulated Gastrointestinal Digestion, Jiangning Zhang, Zheng Ye, Jiaqi Shen

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the variation rules of polyphenolic substances and antioxidant activity of jujube juice fermented by lactic acid bacteria after in vitro simulated gastrointestinal digestion.[Method ] The mass fractions of total phenols,free phenols,and bound phenols,as well as the composition of polyphenolic substances and antioxidant activity in the jujube juice fermented by lactic acid bacteria (original jujube juice ) at different fermentation stages and in vitro simulated gastrointestinal digestive fluids were determined and compared.[Result ] With prolonged fermentation time,the mass fractions of total phenolics in the original jujube juice and the gastric digestive fluid increased and …

Influences Of Different Withering Methods On The Quality Of Wuyi Rock Tea Produced From Rain-Soaked Leaves, Chengjiang Wei, Weijiang Sun, Zhechen Han, Peng Zhang, Weiwei Wu, Tao Wang, Qinglan Chen, Qi Lin, Jie Xu, Fuming Lin

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the effects of different withering methods on the quality of Wuyi rock tea produced from rain-soaked leaves.[Method ] The rain-soaked leaves of Wuyi Shuixian (Camellia sinensis ) were treated with three withering methods:comprehensive withering in a fermentation machine,natural withering,and withering in an automated withering equipment.Sensory evaluation,biochemical component detection,and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry were employed to comparatively analyze the flavor compounds.[Result ] The tea samples processed by the automated withering equipment (PW) exhibited the highest overall quality,characterized by a rich floral and fruity aroma,as well as a mellow,brisk,and refreshing taste.Cluster …

Ultrasound-Assisted Enzymatic Transformation And Immune Efficacy Of Black Ginseng Saponins, Kuo Wang, Bao Zhong, Mingran Luan, Fenglin Li, Zhongkui Lu, Guanran Wang, Kun Yao

Journal of Food Science and Biotechnology

[Objective ] This study aims to elucidate the transformation process of black ginseng saponins and their immunomodulatory mechanisms.[Method ] An ultrasound-assisted enzymatic method was employed for the transformation of black ginseng saponins,and the mass concentration of black ginseng saponins was determined.Furthermore,the immunomodulatory effects of black ginseng saponins were investigated through animal experiments.[Result ] Under the conditions of an enzymatic hydrolysis temperature of 40 ℃,an enzyme mass fraction of 8%,enzymatic hydrolysis time of 60 min,and ultrasonic treatment time of 25 min,the mass concentration of black ginseng saponins increased from 1 615.40 μg/mL to 3 351.38 μg/mL,which represented an increase of 107.47%.The …

Degradation Of Nutrients In Corn Steep Liquor By Aspergillus Oryzae And Absorption Characteristics Of The Product, Xiaojie Wang, Chunrong Xia, Xiaolan Liu

Journal of Food Science and Biotechnology

[Objective ] This study aims to explore the degradation patterns of nutrients in corn steep liquor by Aspergillus oryzae and the absorption characteristics of the product.[Method ] Aspergillus oryzae was used for the fermentation of corn steep liquor,and degradation patterns of nutrients were studied after fermentation for 1,3,5,7,9,and 11 d.Changes in amino acid mass fraction and peptide molecular mass distribution in corn steep liquor after fermentation for 7 d were measured.Furthermore,the resting cells of Auricularia heimuer mycelia were used to explore the absorption characteristics of the fermentation product of corn steep liquor.[Result ] As the fermentation time prolonged within 1~7 …

Screening And Identification Of Strains Of Lactic Acid Bacteria For Fermentation From Suancai In The Dai Ethnic Region Of Yunnan, Rui Wang, Jiawen Zhang, Lianqin Zhang, Xian Chen, Yan Chen, Cheng Zuo, Lixin Li, Yuhua Diao

Journal of Food Science and Biotechnology

[Objective ] This study aims to screen the strains of lactic acid bacteria (LAB ) suitable for Suancai fermentation.[Method ] Traditional fermented Suancai from the Dai ethnic region of Yunnan was used as the research samples for the isolation and purification of LAB.The purified isolates were evaluated for fermentation characteristics,including nitrite degradation,acid production,acid resistance,and salt tolerance.Additionally,the antimicrobial activity,antibiotic susceptibility,hemolytic activity,and amino acid decarboxylase activity were assessed to identify dominant strains.[Result ] A total of 208 LAB strains were isolated from 40 Suancai samples.Preliminary screening based on nitrite degradation identified 20 strains with high efficiency,and 16S rDNA sequencing identified 15 strains …

Antioxidant And Anti-Fatigue Properties Of Malus Spectabilis Fruit Polysaccharides In Mice, Zhilin Wen, Ming Li

Journal of Food Science and Biotechnology

[Objective ] This study aimed to explore the antioxidant and anti-fatigue properties of Malus spectabilis fruit polysaccharides (MPPs ) and analyze the structure-activity relationships.[Method ] Two types of MPPs were prepared via acidic (AC-MPC ) and alkaline (AL-MPC ) extraction methods.The polysaccharide composition was identified by high-performance anion-exchange chromatography (HPAEC ).The changes in mouse body mass,serum biochemical indicators,and exhaustive swimming time were measured to assess the in vivo antioxidant and anti-fatigue effects of MPPs.[Result ] Galacturonic acid was the main component in both types of MMPs,while AL-MPC had higher mass fraction of total polysaccharides.The in vivo experiments demonstrated that both …