The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic,
2019
University of Arkansas, Fayetteville
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards
Graduate Theses and Dissertations
Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility …
An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat,
2019
University of Arkansas, Fayetteville
An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn
Graduate Theses and Dissertations
Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded …
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains,
2019
University of Nebraska-Lincoln
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough …
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles,
2019
University of Nebraska-Lincoln
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles, Joshua Gudeman
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Solid fats provide critical functionality in the structuring, shortening, and stabilizing of many foods. However, their use as an ingredient is foods can present a number of challenges. The physical properties of solid fat can make them difficult to apply to or incorporate into foods consistently. On an industrial food production scale, handling of solid fats can difficult because they are often packed in heavy cubes or totes, and production delays and inefficiencies may be caused by the need to remelt the oils before use. Oils as a macronutrient also contribute a relatively high number of calories at 9 calories …
Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil,
2019
CUNY Graduate Center
Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil, Limor Goren
Dissertations, Theses, and Capstone Projects
Oleocanthal is a phenolic compound found in varying concentrations in extra virgin olive oil. Oleocanthal has been shown to be active physiologically, benefiting several diseased states by conferring anti-inflammatory and neuroprotective benefits. Recently, we and other groups have demonstrated its specific and selective toxicity toward cancer cells; however, the mechanism leading to cancer cell death is still disputed. The current study demonstrates that oleocanthal induced damage to cancer cells’ lysosomes leading to cellular toxicity in vitro. Non-cancer cells were significantly less affected. Lysosomal membrane permeabilization following oleocanthal treatment in various cell lines was assayed via three complementary methods. Additionally, …
Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water,
2019
University of Arkansas, Fayetteville
Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water, Andrew Micciche
Graduate Theses and Dissertations
As human populations increase in numbers, access to clean, fresh water is becoming increasingly difficult to balance between agricultural and municipal demands. Water scarcity is a limiting factor of food production in many countries, whether they are emerging or established economies. In conventional poultry processing systems, access to water is particularly critical for the maintenance and disinfection of processing areas, as well as in processing operations such as scalding, chilling, and carcass washing. The need for sustainable alternatives to single-use water supplies is becoming increasingly more urgent, and as a result, the implementation of water reuse in poultry processing plants …
Identifying Consumer Perceptions Of Fresh-Market Blackberries,
2019
University of Arkansas, Fayetteville
Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman
Food Science Undergraduate Honors Theses
Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable acidity ratio (10.92). There were …
Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters,
2019
University of Arkansas, Fayetteville
Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters, Aaron Rashad Bodie
Graduate Theses and Dissertations
Listeria monocytogenes is a pathogenic microorganism that causes Listeriosis. Listeriosis is a highly mortal disease with approximately 20% mortality rate. Listeria is psychrophilic, therefore it is able to survive in the refrigerator. This affects foods at cool storage such as fresh produce and RTE meats. To ensure the safety of RTE meat, post processing treatments are used such as vacuum packing, edible films, dip and treatment. One-way RTE can be treated is with the use of antimicrobials. However, in the past chemical substances were used. Currently, consumers want more natural and organic preservatives to combat health problems from toxic components …
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities,
2019
University of Arkansas, Fayetteville
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Graduate Theses and Dissertations
Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions …
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds,
2019
TalTech (Tallinn University of Technology)
The Influence Of Different Packaging Materials And Atmospheric Conditions On The Properties Of Pork Rinds, Kristi Kõrge, Katrin Laos
Journal of Applied Packaging Research
Rancidity development in high fat content products is a common off-flavor flaw in snack foods. Packaging is often used to avoid spoilage and extend shelf-life. The properties of pork rinds packaged in four different packaging materials with and without nitrogen were studied during 120 days of storage (22 °C, RH 60%, absence of light). The influence of different packaging materials and atmospheric conditions on pork rinds’ water activity, hardness, crispness and rancidity development was determined. The PET/PE packaging material had lower barrier properties for the product in both atmospheric conditions compared with PP/metPP (40 and 50 μm) and PET/PETmet/PE. PP/metPP …
L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity,
2019
Chapman University
L-Cysteine Effects On Chlorogenic Acid Quinone-Amino Acid Induced Greening And Browning: Mechanism And Effects On Antioxidant Capacity, Yundi Liang
Food Science (MS) Theses
The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu …
Crystal Structure Of Zymonic Acid And A Redetermination Of Its Precursor, Pyruvic Acid,
2019
University of Kentucky
Crystal Structure Of Zymonic Acid And A Redetermination Of Its Precursor, Pyruvic Acid, Dominik Heger, Alexis J. Eugene, Sean R. Parkin, Marcelo I. Guzman
Chemistry Faculty Publications
The structure of zymonic acid (systematic name: 4-hydroxy-2-methyl-5-oxo-2,5-dihydrofuran-2-carboxylic acid), C6H6O5, which had previously eluded crystallographic determination, is presented here for the first time. It forms by intramolecular condensation of parapyruvic acid, which is the product of aldol condensation of pyruvic acid. A redetermination of the crystal structure of pyruvic acid (systematic name: 2-oxopropanoic acid), C3H4O3, at low temperature (90 K) and with increased precision, is also presented [for the previous structure, see: Harata et al. (1977). Acta Cryst. B33, 210–212]. In zymonic acid, the hydroxylactone ring …
Saponin Removal From Quinoa By Abrasion Processing,
2019
California Polytechnic State University, San Luis Obispo
Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg
Master's Theses
Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …
Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder,
2019
University of Arkansas, Fayetteville
Anthocyanin Stability In Food Products Made With Freeze-Dried Blueberry Powder, Samantha Findley
Food Science Undergraduate Honors Theses
This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage. Total anthocyanins were determined by HPLC before processing and at day 0 and 2, 4, 6, and 8 weeks of storage. Thermal processing of gummy and graham bar products resulted in significant losses of anthocyanins (50% and 31%, respectively). An eight-week storage time also resulted in a significant decrease in anthocyanins (7% to 51%) in products stored at ambient temperature. The ice pop, which …
Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction,
2019
University of Nebraska-Lincoln
Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries. Natural sources of astaxanthin are preferable to synthetic sources. However, current sources of natural astaxanthin are limited and fall short of global demand. In addition, effective extraction and stabilization strategies are needed before the utilization of natural astaxanthin in food applications. This work investigated 1) the feasibility of ethanol-modified supercritical carbon dioxide (SC-CO2) extraction of astaxanthin from engineered camelina seed, a potential source of natural astaxanthin, and 2) the potential of an emulsion-based system to protect astaxanthin after extraction. The physical properties of the emulsion …
Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound,
2019
Utah State University
Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound, Jiwon Lee, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content …
Spheroid-3d And Monolayer-2d Intestinal Electrochemical Biosensor For Toxicity/Viability Testing: Applications In Drug Screening, Food Safety, And Environmental Pollutant Analysis,
2019
Technological University Dublin
Spheroid-3d And Monolayer-2d Intestinal Electrochemical Biosensor For Toxicity/Viability Testing: Applications In Drug Screening, Food Safety, And Environmental Pollutant Analysis, Evangelia Flampouri, Shahzad Imar, Kieran O'Connell, Baljit Singh
Articles
The rise of three-dimensional cell culture systems that provide in vivo-like environments for pharmaco-toxicological models has prompted the need for simple and robust viability assays suitable for complex cell architectural structures. This study addresses that challenge with the development of an in vitro enzyme based electrochemical sensor for viability/cytotoxicity assessment of two-dimensional (2D) monolayer and three-dimensional (3D) spheroid culture formats. The biosensor measures the cell viability/toxicity via electrochemical monitoring of the enzymatic activity of nonspecific esterases of viable cells, through the hydrolysis of 1-naphthyl acetate to 1-naphthol. The proposed sensor demonstrated strong correlation (r = 0.979) with viable …
Effect Of Mineral Ions On The Functional Properties Of Starch Films,
2019
South Dakota State University
Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel
Electronic Theses and Dissertations
Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch …
Application Of Analytical Techniques In Food Product Development,
2019
South Dakota State University
Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey
Electronic Theses and Dissertations
Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this, …
Assessment Of Physicochemical Characteristics, Thermal Stability And Release Profile Of Ascorbic Acid Microcapsules Obtained By Complex Coacervation,
2019
Federal University of Paraná
Assessment Of Physicochemical Characteristics, Thermal Stability And Release Profile Of Ascorbic Acid Microcapsules Obtained By Complex Coacervation, Michele Cristina Rodrigues Da Cruz, João Luiz Andreotti Dagostin, Camila Augusto Perussello, Maria Lúcia Masson
Articles
The aim of this study was to determine the physicochemical characteristics, thermal stability and release profile of ascorbic acid (AA) microcapsules obtained by complex coacervation. Gelatin and gum arabic were used as wall materials in concentrations of 2.5, 5.0 and 7.5 g% (w/v). The coacervate microcapsules were freeze-dried and assessed for physicochemical characteristics, thermal behavior and stability during 60 days of storage. The release profile was evaluated at different pH values (1.1, 2.2, 5.4, 7.4, 9.6 and 12). The encapsulation efficiency ranged from 27.3 to 93.8%. The microcapsules of AA presented good characteristics for application in food matrices, such as …
