Food Processing Commons^™

Research Progress On Separation And Purification Of Flavonoids By Nano-Solid-Phase Extractant, Luo Shi-Hua, Wang Yi-Xuan, Cui Bo, Xu Zhou, Jiao Ye, Cheng Yun-Hui

Food and Machinery

The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoids were reviewed, and the development trend of the separation and purification on flavonoids by nano-solid-phase extractant was analyzed.

Advances In The Application Of Odour Fingerprinting Techniques In Meat Products, Li Yue-Ming, Han Bing, Wang Jun-Ru, Pan Lei, Xu Yi-Meng, Zhang Gen-Sheng

Food and Machinery

This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo

Food and Machinery

In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.

The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun

Food and Machinery

Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, …

Research On Food Packaging Design For Elderly Populations, Zhang Pan

Food and Machinery

According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.

Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li

Food and Machinery

Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and …

Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin

Food and Machinery

Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and …

Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng

Food and Machinery

Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined …

Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu

Food and Machinery

Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of …

Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You

Food and Machinery

The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.

Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui

Food and Machinery

This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.

Evaluating 3d Printing As A Technology For Producing Dairy Snacks Based On Temperature-Controlled Rennet Induced Gelation Of Protein-Fortified Milk., Ricardo Uribe Alvarez

ORBioM (Open Research BioSciences Meeting)

3D food printing (3DFP) has the potential to develop products with complex structures, personalised nutrition, and customised textures. However, only foods with suitable physicochemical or rheological properties are suitable for 3DFP to ensure a self-supported structure is printed. Milk proteins can form structured objects (i.e., cheese, yoghurt), and so are potential ingredients for 3DFP. This study aims to adapt the rennet gelation from the curdling process of cheese-making to produce 3D printed dairy snacks using milk protein isolate-fortified milk. It is well known that curdling of milk by rennet is temperature dependant; therefore, the rennet gelation properties (G' and G'') …

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 …

Improving Nutrition And Food Safety Knowledge Of Small-Scale Fish Processors In Delta State, Nigeria, Grace Adeola Adegoye

Theses and Dissertations

Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value.

Aim: To improve the knowledge of fish processors on nutrition and safe fish handling.

Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre …

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 …

Researching Of The Shelf Life And Quality Of Margarine Enriched In Inulin, Shakhnozakhon Salijonova, Akbarali Ruzibayev

CHEMISTRY AND CHEMICAL ENGINEERING

Extensive research is being carried out in the world on the effective use of non-traditional plant raw materials, its production in margarine, mayonnaise and similar oil and fat products. In this aspect, special attention is paid to improving targeted technological processes, developing margarine formulations from local raw materials, increasing the nutritional and biological value of products, efficient use of natural raw materials and expanding the range of products. The aim of the study is to study the shelf life of the obtained diabetic low-calorie margarine based on the extract of Jerusalem artichoke tubers. Based on the research, it was determined …

Food Allergy Education In The Hospitality Industry, Hayley Stull

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Food allergies affect thousands of people, because hospitality foodservice workers come into contact with the public, it is necessary that they need to be fully trained to ensure the safety of the public. This is especially important for those who possess food allergies. Previous research has shown major gaps in knowledge amongst these workers, which can lead to the potential to harm individuals with a food allergy. There is a lack in the consistency of training specifically concerning food allergies for food service workers across all states in the U.S. There are previous forms of educational tools concerning food allergies …

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 …

Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, Victoria Reid

Animal Science Undergraduate Honors Theses

This experiment was conducted to compare the effects of different diet compositions on performance and carcass yield of male broilers from 15 to 36 days of age. In total, 593 male birds were divided across a randomized design that consisted of 6 dietary treatments, each with 8 replications. The treatments included pelleted diets that varied in grain type and crude protein (CP) value: 3 sorghum-based diets at 20%, 18.75%, and 17.5% CP and 3 corn-sorghum blended diets at the same CP levels. CP amounts impacted only body weight gain and feed conversion rate while feed intake only differed with grain …

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 …

Arkansas Fresh-Market Blackberries: Identifying Unique Attributes And Harvest Practices That Impact Marketability, Andrea Lea Myers

Graduate Theses and Dissertations

Fresh-market blackberries (Rubus subgenus Rubus) are sold worldwide and have attributes that appeal to consumers. The delicate-nature of the fruit requires hand harvesting, and minimal handling of the fruit postharvest. Objectives of this research on Arkansas fresh-market blackberries was to 1) identify the unique attributes 2) determine the best handling practices to increase postharvest quality, and 3) evaluate the potential of soft robotic gripper for harvesting. For the first objective, blackberry genotypes were harvested from the University of Arkansas System (UA System) Division of Agriculture Fruit Research Station in Clarksville, AR. Nineteen genotypes were harvested in 2020, eight genotypes were …

A Mixed Methods Approach To Context Specific Curriculum Design For Very Small And Small Strawberry Growers In The Southeastern United States, Thomas A. Yeargin

Graduate Theses and Dissertations

Outbreaks of foodborne illness due to fresh produce are a continued threat to both the publichealth and the economy in the United States. Though there are many factors which influence the perpetuation of foodborne pathogens, the inability of the food industry to curtail this issue indicates systemic failure of interventions aimed at improving food safety practices. In this dissertation, we detail the efforts made over the past few decades to provide training to food producers and food handlers as well as recommendations that have been made for improvement based on these studies. By borrowing from more advanced fields of study …

To The Window, To The Wall: Improving Environmental Monitoring Protocols, Sarah Jones

Graduate Theses and Dissertations

Detecting microorganisms on environmental surfaces via an environmental monitoring (EM) program is part of a preventive food safety culture. Environmental monitoring should 1) verify that food safety plans are reducing cross-contamination risk from surfaces to food, 2) pinpoint microbial niches, and 3) prevent the transmission of pathogens. Environmental monitoring programs utilize EM tools, such as sponges, to sample food contact and non-food contact surfaces. However, EM tool selection is determined by the individual food firm. This dissertation evaluated and characterized factors influencing EM program effectiveness in the food industry. Specifically, this dissertation focuses on the release of microorganisms from EM …

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 …

Inactivation Of Salmonella In Black Peppercorn By Fluidization With Hydrogen Peroxide Vapor, Edel Summers

Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research

The purpose of the present study was to assess the effectiveness of hydrogen peroxide vapor (HPV) at inactivating Salmonella inoculated in whole black pepper when used as fluidizing gas media. HPV treatment was conducted at two different temperatures (45°C and 60°C) and two dwell times (30 min and 60 min). Microbial reduction and residual hydrogen peroxide were measured at three storage times: 0 h (immediately after treatment), 24 h and 48 h post-treatment. The effect of HPV on the quality of whole black peppercorn was evaluated 48 h post-treatment based on changes in piperine content, total phenolics, antioxidant activity, total …

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 …

Potato Processing In The Home: Sustainability And Nutritional Impacts, Aubin Payne

Biological and Agricultural Engineering Undergraduate Honors Theses

Potatoes are the world's fourth most consumed crop. Their versatility and long shelf-life make them a staple food for millions of people worldwide. Still, the increasing consumption of highly processed potato products in developed countries has damaged the public's appreciation of potatoes as a valuable source of essential nutrients. Additionally, as public awareness of environmental sustainability increases, the average consumer is more likely to value processing methods that mitigate environmental damage.

Researchers simulated several home storage and processing conditions to find out how nutrition and environmental impact are affected by the home processing timeline. Then, a nutrient analysis, life cycle …

Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, Leslie Pearl Cancio

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

Raw meat-based diets (RMBDs) are emerging pet foods that pose food safety risks because of the potential presence of pathogens that could cause illness to humans. In this research, the microbial quality of select RMBD products sold by pet food companies online and the use of chemical antimicrobials to reduce the microbial load in chicken liver, a common RMBD ingredient, were evaluated.

Ground meat blends and livers from four animal species (beef, pork, chicken, turkey) were purchased from four online companies that delivers directly to consumers through parcel businesses. Products were procured at three different times during one year and …