Food Chemistry Commons^™

Microbiological And Physicochemical Changes In Rabbit Meat During Ambient Storage, Marielle Gamboa, Dennis Marvin Santiago, April Shayne Sulabo, Mary Ann Torio

The Philippine Agricultural Scientist

This study aimed to evaluate the changes in rabbit meat during storage at ambient temperature (30 ± 1ºC) for nine hours. The study focused on two rabbit muscle parts: the hind leg and the saddle, investigated in terms of microbiological parameters such as aerobic plate count (APC) and total coliform count (TCC); and physicochemical parameters such as pH, color, total myoglobin concentration, and lipid oxidation. Data obtained were subjected to statistical analysis at a 5% significance level (p < 0.05). Results revealed that the pH of both portions of rabbit muscle decreases over time during storage. This decrease is attributed to the growth of acid-producing microorganisms, which ultimately leads to spoilage in rabbit meat. On the contrary, color values (L*, a*, and b*) showed an increasing trend in both muscle portions, indicating a discoloration of rabbit meat during storage. Both lipid oxidation and total myoglobin content of rabbit meat did not change significantly during storage, but lipid oxidation varied between muscle parts. Based on the microbiological analysis of rabbit meat, both aerobic plate count (APC) and total coliform count (TCC) increased significantly during storage in both muscle portions. Results of the study suggest that freshly slaughtered rabbit meat must remain at ambient storage for the shortest time, as this storage condition will cause spoilage of meat, making it unfit for human consumption.

Red Raspberries Attenuate Blood Glucose Spike Of A High Glycemic Load Breakfast Cereal, Dante J. Martin

Master's Theses

Blood glucose (BG) spikes increase chronic disease risk in those with and without diabetes. The fiber and phytonutrient content of fruit, such as raspberries has the potential to attenuate the BG spike of a high glycemic load (HGL) meal. We examined the effect of red raspberries (RRs) on the BG spike when added to a HGL meal. In this randomized cross-over trial, 16 university students were given breakfast cereal and almond milk (control), the control breakfast with 140g added RRs, and the control breakfast with sugar equivalent to the sugar content of the RRs (50% sugar increase from control). Meals …

Chlorogenic And Caffeic Acids’ Impact On Formation Of Fluorescent And Non-Fluorescent Advanced Glycation End-Products As A Function Of Temperature, Christianne Yapor

Food Science (MS) Theses

The glycation of amino acids with carbonyl groups of reducing sugars produces advanced glycation end-products (AGEs). These AGEs can be harmful to health over time. The research objective was to compare the effects of 0-1.00 mM chlorogenic acid (CGA) and caffeic acid (CA) on AGEs formed in glucose-lysine solutions at 25 °C, 63 °C and 100 °C for 30 and 60 minutes by measuring fluorescent AGEs: vesperlysine A and B, vesperlysine C, and total AGEs, and non- fluorescent carboxymethyl-lysine (CML) and carboxyethyl-lysine (CEL) with LC-MS. Chlorogenic acid inhibited the formation of AGEs to a greater extent compared to CA at …

Synergistic Interactions And Emulsion Preparation Of Antioxidant Potential Of Cannabidiol And Cold Brew Coffee, Karina Rosa

Theses, Dissertations and Culminating Projects

Antioxidants play an important role in mitigating the damage caused by oxidative stress in the human body. Over time, the oxidative stress can lead to diseases such cardiovascular disease, neurodegenerative disorders and even cancer. Notably, both cannabidiol and coffee antioxidants. Purpose: To investigate the interaction between the antioxidant potential observed from the combination of CBD and cold brew coffee and compare it to their individual effects. Additionally, develop a methodology for emulsion preparation for analysis of antioxidant potential of a beverage made of cold brew coffee infused with CBD. Materials and Methods: Two cold brew coffee and two CBD oil …

Physico-Chemical, Organoleptic, And Antioxidant Properties Of Black Soybean Flour (Glycine Soja (L.) Merrit) Flakes With The Addition Of Bangle (Zingiber Purpureum Roxb.), Ika Dyah Kumalasari, Nurkhasanah Nurkhasanah, Sepitriani Sepitriani

Pharmaceutical Sciences and Research

Flakes are products that are generally made from cereals. In this study, we are interested to use black soybean (Glycine soja (L) Merrit) and bangle (Zingiber purpureum Roxb.) as flakes ingredients. Black soybeans have high antioxidant components, while bangle contains high antioxidant and fiber components, which enables it to capture free radicals. This study aimed to find the most favorable formula with good physical, chemical, and organoleptic characteristics, which also has the highest antioxidant activity. We used the Completely Randomized Design (CRD) method and the variation of formulation used was the ratio of black soybean flour to bangle …

Design And Application Of Smart Systems To Address Analytical Problems, Lucas B. Ayres

All Dissertations

This dissertation is a multidisciplinary effort that integrates low-cost analytical instrumentation, redox chemistry, and artificial intelligence to overcome existing limitations in the fields of wearable sensing technology, Deep Eutectic Solvents (DES), and antioxidant chemistry. The overall goal behind each implemented strategy is to enhance the accuracy, efficiency, and accessibility of analytical processes and technologies. A general overview of the thesis, along with the research outcomes is included in Chapter One. The theoretical framework of this dissertation is presented in Chapter Two. Chapter Three describes the development of a wearable platform (sensor and instrumentation) to rapidly detect (~20 minutes) S. aureus …

Natural Antioxidants, Oybek Zufarov, Kamar Serkayev

Technical science and innovation

Antioxidants sourced from nature play a pivotal role in maintaining human health. Enzymatic antioxidants like catalase and peroxidase, alongside high-molecular-weight non-enzymatic antioxidants such as albumin and ferritin, bolster cellular defense mechanisms. Phenolic compounds, plentiful in plants, act as antioxidants and fall into different categories like phenolic acids, flavonoids, tannins, lignans, and lignin. These compounds showcase antioxidant prowess by neutralizing free radicals and binding metals, with their efficacy influenced by structural nuances and environmental factors. Moreover, flavonoids, tannins, lignans, diterpenes, and carotenoids stand out for their antioxidant prowess. Carotenoids like lycopene, present in tomatoes, display notable antioxidant potency, contributing to health …

Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, Rizki Rabeca Elfirta, Pamungkas Rizki Ferdian, Iwan Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto

Karbala International Journal of Modern Science

Kombucha is a functional beverage produced through the fermentation of infused tea or Camelia sinensis (L.) Kuntze (CS) by a symbiotic culture of bacteria and yeast. Apparently, the substrate of kombucha can be substituted to enhance its functional properties. Ganoderma lucidum (GL) is a potential substrate reported to have health benefits. This study aims to evaluate antioxidant properties by comparing different formulations and fermentation times. The formulations prepared in the present study varied in the compositions of GL and CS substrates, namely F1 (100% GL), F2 (75% GL: 25% CS), F3 (50% GL: 50% CS), F4 (25% GL: 75% CS), …

Colloidal Calcium Phosphate (Ccp) Causes Problematic Acid Variation In Cheddar Cheese, Sakshi Singh

Research on Capitol Hill

pH variation in cheese during the early ripening stages causes changes in the texture, body, and flavor of cheese. The dairy industry, encompassing over 50,000 dairy farms nationwide and several regional dairy farmers and companies in Utah, suffers substantial financial loss as cheese with varying pH is rendered mostly useless.

Effects Of Energy Drink Additives On Crayfish Metabolism, Katherine Paltz

Williams Honors College, Honors Research Projects

The effects of caffeine and additives commonly found in energy drinks were tested on crayfish to record changes, if any, in their metabolism. Three experimental groups were studied: 1. Caffeine; 2. Caffeine + Glucuronolactone; 3.) Caffeine + Glucuronolactone + Taurine. Caffeine is a common stimulant used to improve mental awareness, headaches, memory, and athletic performance. Glucuronolactone is connected with cardiovascular issues and aggressive behavior. Taurine is said to improve mood and focus. The experiment was performed at two different caffeine levels: 600mg and 1200mg for an initial 1 hour of exposure and 10 hours after exposure used as a pseudo-baseline. …

Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki

Electronic Theses and Dissertations

Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

Effects Of Electrical Stimulation On Water-Soluble Flavor Compounds In Beef Semimembranosus Muscle, Chelsie Beebe

Theses and Dissertations

This study examined the effects of electrical stimulation on water-soluble flavor compounds in beef semimembranosus muscle, collected immediately after exsanguination (PRE), immediately after stimulation (POST), and 24 h postmortem (H24) from both stimulated (ES) and non-stimulated (CON) carcasses. Short-chained peptides were greater in ES at H24 (P = 0.007). Glutamic acid concentration was above its taste threshold (0.044 mmol/kg) and was less in ES at PRE and POST by 0.030 mmol/kg (P ≤ 0.028) but was similar in both ES and CON by H24 (P = 0.142). Lysine, a Strecker amino acid, was greater in ES at H24 by 0.138 …

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

Investigation Of Physicochemical Properties, Nutritional Status, And Volatile Compounds Profiling Of Four Underutilized Spices Of Cameroon Origin, Stève Djiazet, Digambar Kavitake, Ramasamy Ravi, Laurette B. Mezajoug Kenfack, Ragu Pullakhandam, Bethala L.A. Prabhavathi Devi, Clergé Tchiégang, G. Bhanuprakash Reddy, Prathapkumar Halady Shetty

Agricultural and Environmental Sciences Faculty Research

In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using standard analytical methods. The protein, fat, sugar, and dietary fiber contents were analyzed. The spices were revealed to be a good source of essential amino acids and fatty acids including pentadecanoic acid. Several minerals (Mn, Mg, Ca, Fe, and K) of nutritional importance were found at various proportions. Electronic nose analysis revealed the presence of fifty-six different compounds, belonging to ten major classes (phenylpropenes, acids, …

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …

Thawing And Storage Effects On Quality Of Plant-Based Sausage Patties, Dakota Cook

All Theses

Maintaining sausage analogue quality during a thawing process and storage is important for increasing consumer satisfaction. Following new trends and prevalence of plant-based meats and a flexitarian diet, two experiments were conducted to test how thawing methods (experiment 1) and storage temperatures (experiment 2) affect meat analogue quality. For Experiment 1, Jimmy Dean Original Sausage Patties Made with Pork & Turkey, Morningstar Veggie Original Patties and Beyond Sausage Original Patties were purchased pre-frozen and subsequently thawed in one of three ways: 1. thawed at 4°C for 24 hours, 2. thawed at room temperature (22°C±2°C) for 4 hours and 3. thawed …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

Effect Of Onion Peel Bioactive Compounds On Gut Microbiome Of Obese Adults, Saad Al-Din Sifat

Graduate Theses and Dissertations

Obesity, a pervasive global health concern, involves a complex interplay between genetic factors, dietary patterns, and the gut microbiota. Onion peels are rich in polyphenols and known for their antioxidant properties. However, the effects of in-vitro digested onion peel extract has not been investigated thus far. This study therefore assesses the effects of digested bioactive compounds from onion peels, emphasizing gut microbiota shift and metabolites. Onion peel extract (OPE), digested onion peel extract (DOPE), and solid-phase-extracted digested onion peel extracts (SPE-DOPE) were analyzed for total phenolic content (TPC) and antioxidant activity. SPE-DOPE exhibited the highest TPC and antioxidant activity. Fecal …

Health Beneficial Effects Of Black Raspberry, Blueberry, And Blackberry Volatile Extracts In Lung And Colon, Inah Gu

Graduate Theses and Dissertations

Berries are one of the most consumed fruits in our diet, and rich in dietary fiber, vitamins, minerals, polyphenols, and volatiles. Volatiles are responsible for the aroma of berries, and are widely used in food, perfumery, and cosmetic industries. However, the potential health beneficial effects of berry volatiles have not been extensively studied. Recently, we found that berry volatiles from cranberries, black and red raspberries, strawberries, blueberries, and blackberries have an anti-inflammatory effect on inflamed murine macrophage cells. Since inflammation can develop into many chronic diseases, and berry volatiles can be inhaled or consumed and pass through the lungs or …