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Foaming Properties Of Dilute Pea Protein Solutions, Jiani Bao 2022 University of Massachusetts Amherst

Foaming Properties Of Dilute Pea Protein Solutions, Jiani Bao

Masters Theses

Plant-derived protein such as pea protein is a promising replacement for animal protein and is becoming popular in recent years because of its high nutritional value and potential reduction of environmental footprint. However, the increasing demand for plant-derived proteins is accompanied by the increase of wastes during protein processing such as wastewater containing dilute protein content, which may raise the cost for the downstream processing. Therefore, there is an emerging need to develop novel processing strategies to reduce waste while valorizing useful ingredients. Several researchers suggest that foam fractionation technology can be a viable approach to extract and concentrate protein ...


Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu 2022 University of Massachusetts Amherst

Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu

Doctoral Dissertations

Photosensitizers and UV or visible light could photoinactivate bacteria. Curcumin was utilized as a food-grade photosensitizer, and an enhancement of its water-dispersibility, chemical stability, and antimicrobial activity when introduced into surfactant solutions was observed. Stock curcumin-surfactant solutions were prepared by titrating curcumin dissolved in ethanol into either Surfynol 465 or Tween 80 solutions (5 mM sodium citrate buffer). Stock curcumin surfactant solutions with different surfactant concentrations were diluted to 1 µM prior to irradiation. The resulting solutions also had surfactant concentrations below, near, and above their critical micelle concentrations (CMCs) of the respective surfactants. The antimicrobial activity of the curcumin-loaded ...


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 2022 Department of Biological Sciences, Munster Technological University, Cork, Ireland

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 2022 Department of Bioanalytics, Medical University of Lublin

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 ...


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 2022 Chapman University

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 ...


Camp: Children’S Acceptance Of Muffins With Different Proteins, Amber Knoernschild 2022 University of Arkansas, Fayetteville

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 ...


Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey 2022 University of Arkansas, Fayetteville

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 ...


Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes 2022 Clemson University

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 ...


Evaluation Of Artificial Sweeteners: Their Effects On Ice Cream Properties And Public Acceptance, Gwyneth Hadasa 2022 Ouachita Baptist University

Evaluation Of Artificial Sweeteners: Their Effects On Ice Cream Properties And Public Acceptance, Gwyneth Hadasa

Honors Theses

Background: The public is becoming more health conscious while sugar consumption, particularly frozen desserts, remains high. An evaluation of sugar alternatives that can maintain integrity of a product while providing fewer deleterious effects is necessary.

Objective: To assess the impacts of sugar alternatives on homemade vanilla ice cream while gathering information on a community’s opinion of the effects.

Method: Ice cream samples made with sugar (control), Sweet’N Low®, Equal®, Splenda®, Stevia®, and monk fruit sweeteners were prepared for a taste test. A sensory evaluation was conducted on March 31, 2022 at Ouachita Baptist University. Microsoft Excel® was utilized ...


Double Emulsions Relevant To Food Systems: Fabrication, Characterization, And Applications, Jinning Liu 2022 University of Massachusetts Amherst

Double Emulsions Relevant To Food Systems: Fabrication, Characterization, And Applications, Jinning Liu

Doctoral Dissertations

Systems of the W/O/W type continue to be of growing interest to food scientists and technologists for two main reasons. First, there is the possibility of preparing a reduced-fat emulsion product by the replacement of a conventional oil-in-water emulsion by the equivalent W/O/W emulsion having a lower actual oil content but a similar in-mouth perceived texture. Second, there is the capability to encapsulate and protect a sensitive hydrophilic bioactive compound. However, it is always a bottleneck to obtain robust formulations using economically viable ingredients and processing operations. To improve its performance for practical applications in food ...


Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, Lourdes B. Martinez Rojas 2022 University of Massachusetts Amherst

Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, Lourdes B. Martinez Rojas

Doctoral Dissertations

Mycotoxins are toxic metabolites produced by fungus that can be parasites or saprophytes of crops or livestock forage. Consumer demand for plant-based foods and interest in animal-based foods originating from animals fed plant-based feed has been on the rise. Therefore, monitoring mycotoxins occurring in the food supply is more critical than ever. The goal of this project is to improve surface-enhanced Raman spectroscopy’s (SERS) ability to identify and detect mycotoxins using label-free SERS substrates. Two simple approaches were designed to enhance the detection of mycotoxins produced by the Aspergillus and Penicillium genera, ochratoxin A and aflatoxin B1. Ochratoxin A ...


Analysis Of Plant And Animal Proteins Using Raman Spectroscopy, Noopur Bapardekar 2022 University of Massachusetts Amherst

Analysis Of Plant And Animal Proteins Using Raman Spectroscopy, Noopur Bapardekar

Masters Theses

There has been a notable rise in the alternative protein market in the recent years which promotes an interest in the research of both animal and plant proteins to establish better structure-function relationships. Over the years many analytical tools have been used to study proteins and compare them, however Raman Spectroscopy and Surface Enhanced Raman Spectroscopy (SERS) have not been as much used for this application. SERS consolidates Raman Spectroscopy that primarily measures molecular vibrations and nanostructures that enhance the weak Raman signals. The objective of this study is to explore the capability of the Raman instrumentation in combination with ...


Influence Of Fertilizer Rate On Swollen Stem Formation (“Bulbing”) And Vitamin C Content In Different Kohlrabi Cultivars, Mark Iradukunda, Paul E. Read 2022 University of Nebraska - Lincoln

Influence Of Fertilizer Rate On Swollen Stem Formation (“Bulbing”) And Vitamin C Content In Different Kohlrabi Cultivars, Mark Iradukunda, Paul E. Read

Honors Theses, University of Nebraska-Lincoln

Kohlrabi (Brassica oleracea Gongylodes Group) is a vegetable crop found in the Brassicaceae, and it is rich in antioxidants such as vitamin C. Vitamin C helps in oxidative damage repair and strengthens the immune system, so exploring vitamin C sources may contribute to improving human health. The objective of this study was to determine the effect of different fertilizer rates on kohlrabi yield, in terms of the swollen stem and the vitamin C content, and if those effects are similar in different kohlrabi cultivars. In this greenhouse study, we fertilized four potted kohlrabi cultivars with a common water-soluble greenhouse fertilizer ...


Comparison Study Of An Optimized Ultrasound-Based Method Versus An Optimized Conventional Method For Agar Extraction, And Protein Co-Extraction, From Gelidium Sesquipedale, Laura Pilar Gomez Barrio, Eduarda Melo Cabral, Ming Zhao, Carlos Alvarez Garcia, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Uma Tiwari, James Curtin, Brijesh K. Tiwari 2022 Teagasc Food Research Centre

Comparison Study Of An Optimized Ultrasound-Based Method Versus An Optimized Conventional Method For Agar Extraction, And Protein Co-Extraction, From Gelidium Sesquipedale, Laura Pilar Gomez Barrio, Eduarda Melo Cabral, Ming Zhao, Carlos Alvarez Garcia, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Uma Tiwari, James Curtin, Brijesh K. Tiwari

Articles

Agar is a hydrocolloid found in red seaweeds, which has been of industrial interest over the last century due to its multiple applications in the food, cosmetic, and medical fields. This polysaccharide, extracted by boiling for several hours, is released from the cell wall of red seaweeds. However, the environmental impact coming from the long processing time and the energy required to reach the targeted processing temperature needs to be reduced. In this study, a response surface methodology was employed to optimize both conventional extraction and ultrasound-assisted extractions. Two different models were successfully obtained (R2 = 0.8773 and R ...


Porous Food Microparticles As Carriers Of Lipophilic Bioactive Compounds To Improve Functionalities, Inseob Choi 2021 University of Tennessee, Knoxville

Porous Food Microparticles As Carriers Of Lipophilic Bioactive Compounds To Improve Functionalities, Inseob Choi

Doctoral Dissertations

Lipophilic bioactive compounds (LBCs) have been gaining attention due to their antioxidation and health-promotion properties. Although many delivery systems have been studied to encapsulate LBCs to increase stability and bioaccessibility of the LBCs, most of delivery systems lack of practicality for application in the food industry due to energy-extensive encapsulation processes and high-cost carrier materials used. Additionally, while a variety of encapsulating systems exist in nanoscale to achieve efficient encapsulation of LBCs, nanoscale systems with encapsulated LBCs may be subjected to reassessment of toxicity. In this dissertation, freeze-dried potato microparticles (FDPMs) and freeze-dried mushroom microparticles (FDMMs) were studied as carrier ...


Physicochemical Properties And Functionality Of Pardina Lentil, Navy Bean, Garbanzo Bean, And Split Pea Starches, Jenna Laughlin, Vermont Dia, Philipus Pangloli 2021 University of Tennessee, Knoxville

Physicochemical Properties And Functionality Of Pardina Lentil, Navy Bean, Garbanzo Bean, And Split Pea Starches, Jenna Laughlin, Vermont Dia, Philipus Pangloli

Chancellor’s Honors Program Projects

No abstract provided.


Simulated Annealing-Based Hyperspectral Data Optimization For Fish Species Classification: Can The Number Of Measured Wavelengths Be Reduced?, John Chauvin, Ray Duran, Kouhyar Tavakolian, Alireza Akhbardeh, Nicholas MacKinnon, Jianwei Qin, Diane E. Chan, Chansong Hwang, Insuck Baek, Moon S. Kim, Rachel B. Isaacs, Ayse Gamze Yilmaz, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi 2021 University of North Dakota

Simulated Annealing-Based Hyperspectral Data Optimization For Fish Species Classification: Can The Number Of Measured Wavelengths Be Reduced?, John Chauvin, Ray Duran, Kouhyar Tavakolian, Alireza Akhbardeh, Nicholas Mackinnon, Jianwei Qin, Diane E. Chan, Chansong Hwang, Insuck Baek, Moon S. Kim, Rachel B. Isaacs, Ayse Gamze Yilmaz, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi

Food Science Faculty Articles and Research

Relative to standard red/green/blue (RGB) imaging systems, hyperspectral imaging systems offer superior capabilities but tend to be expensive and complex, requiring either a mechanically complex push-broom line scanning method, a tunable filter, or a large set of light emitting diodes (LEDs) to collect images in multiple wavelengths. This paper proposes a new methodology to support the design of a hypothesized system that uses three imaging modes—fluorescence, visible/near-infrared (VNIR) reflectance, and shortwave infrared (SWIR) reflectance—to capture narrow-band spectral data at only three to seven narrow wavelengths. Simulated annealing is applied to identify the optimal wavelengths for ...


Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller 2021 University of Arkansas, Fayetteville

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller

Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with ...


Antioxidant Combination Of High Phosphatidylserine (Ps) Lecithin With Mixed Tocopherol In Soybean Oil-In-Water Emulsion: Effect Of Ph And Salt, Princy Agnihotri 2021 University of Massachusetts Amherst

Antioxidant Combination Of High Phosphatidylserine (Ps) Lecithin With Mixed Tocopherol In Soybean Oil-In-Water Emulsion: Effect Of Ph And Salt, Princy Agnihotri

Masters Theses

Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate oxidized tocopherols and help delay the lipid oxidation in bulk oils and oil-in-water emulsions. Since consumers desire simpler and cleaner labels, without chemically synthesized antioxidants, this research is of great interest. The combination of PS and PE with tocopherols has already been studied. However, PS was a better antioxidant in combination with tocopherols in the oil-in-water ...


Analysis Of Total Acidity Toward Bacterial And Endophytic Fungi Profile Dur-Ing Black Garlic Processing From Garlic (Allium Sativum L.) And Shallot (Allium Ascalonicum L.), Ayu Rahmania Lestari, Surjani Wonorahardjo, Suharti Suharti 2021 Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Negeri Malang, Malang 65145, Indonesia

Analysis Of Total Acidity Toward Bacterial And Endophytic Fungi Profile Dur-Ing Black Garlic Processing From Garlic (Allium Sativum L.) And Shallot (Allium Ascalonicum L.), Ayu Rahmania Lestari, Surjani Wonorahardjo, Suharti Suharti

Makara Journal of Science

Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation ...


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