Food Chemistry Commons^™

The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb

Undergraduate Honors Papers

Blueberries are rich in a water-soluble class of pigments known as anthocyanins which are known antioxidants. Antioxidants help prevent many diseases by stabilizing free radicals, but are prone to losses in food during storage. The goal of this study was to test the effect of freezing as a storage method on anthocyanin concentration and antioxidant activity over time. Blueberries from Canada and Argentina were frozen for up to 5 months and periodically tested for anthocyanin concentration and antioxidant activity. Anthocyanins were extracted using a mixture of methanol, acetic acid, and water, and evaporation under vacuum. They were separated using column …

Using Stable Isotope Analysis Of Zooplankton To Document Trophic And Biogeochemical Changes In The San Francisco Estuary, Steven C. Westbrook, Julien Moderan

STAR Program Research Presentations

Zooplankton represent a vital link between phytoplankton and fish, like the endangered Delta Smelt. Human interferences (nitrates from waste water, flow alteration, invasive species introduction…) have altered the structure of the San Francisco Estuary (SFE) ecosystem. We use stable isotope analysis to improve our knowledge of the planktonic food web in the SFE and gain insights into its evolution over the past decades. We use the ratios of certain isotopes (Nitrogen, Carbon, Sulfur, etc.) in different species of zooplankton to tell us what it is feeding on as well as the trophic level it feeds in. My research focused on …

Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation, Mark Traynor

Doctoral

The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these …

The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci

Articles

In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm⁻¹ and 32 kV cm⁻¹, respectively). In addition, …

Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …

Antioxidant Capacity, Arabinoxylans Content And In Vitro Glycaemic Index Of Cereal-Based Snacks Incorporated With Brewer’S Spent Grain, Sofia Reis, Nissreen Abu-Ghannam

Articles

Extruded snacks and breadsticks were formulated with increasing levels of brewer’s spent grain (BSG). The phenolic content increased by 4 and 7 fold with BSG addition in extrudates (40g/100g) and in breadsticks (35g/100g), respectively. Consequently, antioxidant capacity (DPPH, FRAP) also increased despite a recorded loss of phenolic compounds in extruded snacks. Arabinoxylans content increased up to 20 and 25g of BSG addition /100g of formulated extruded snacks and breadsticks, respectively. Further addition of BSG did not improve the content of arabinoxylans due to the possible formation of polysaccharide-protein complexes. Medium GI breadsticks were obtained with 35g of BSG incorporation /100g …

Comparison Between Gelatines Extracted From Mackerel And Blue Whiting Bones After Different Pre-Treatments, Catherine Barry-Ryan, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana

Articles

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p

Dietary Antioxidant Supplementation (Economase–Bioplex) To Alleviate Adverse Impacts Of Oxidized Oil On Broiler Meat Quality: A Chemical, Textural, Enzymatic, And Proteomic Study, Rebecca Delles

Theses and Dissertations--Animal and Food Sciences

This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O₂/20% CO₂) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O₂/kg) or with a high-oxidized oil (POV 121 meq O₂/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals …

Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …

5-Methyltetrahydrofolate Content Of Cereal-Based Processed Foods, Y. Amornkul, Padmanaban Krishnan, Jon Devries

Padmanaban Krishnan

Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen, Cathryn E. Garvey

University of New Orleans Theses and Dissertations

Abstract There are eight foods that contribute to food allergies in the western world and peanut is the most common. Currently, there are no medical treatments that can cure an individual of food allergy, so avoidance of the allergic food is the only option. In the United States, there are three immunodominant allergic proteins accountable for patient sensitization to peanut, Arachis hypogea 1, 2, and 3 (Ara h 1, Ara h 2, Ara h 3). Therefore, research into why peanuts are more allergic than other foods that have homologous proteins is critical and may be obtained by studying the structural …

Casein Micelles From Bovine Milk: Native Structure, Interactions, And Practical Applications Of Their Structural Modification, Raymundo Trejo

Doctoral Dissertations

A definitive structure of the native casein micelle structure continues to elude researchers. Data and images obtained via cryo - transmission electron microscopy of isolated native casein micelles allowed for the reconstruction of a three dimensional model of the micelle; which contains water filled cavities (ca. 20 to 30 nm diameter), channels (diameter larger than ca. 5 nm), and several hundred high density nanoclusters (6-12 nm diameter) within the interior of the micelles.

The SDS polyacrylamide gel electrophoresis of isolated micelles (pH 6.8, 5.0) showed that whey proteins were found associated with the isolated micelles regardless of the pH …

New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues, Andres F. Doblado-Maldonado

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

Whole wheat flour production and demand has increased dramatically during the last decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food industry has provided a wide variety of new whole grain products. There are unique challenges that accompany whole wheat flour production, especially related to milling and storage. The present thesis provides new strategies on the adaptation of new technologies to overcome whole wheat processing issues. These issues are first discussed in a literature review and then followed by three research studies. In the first study, retail whole wheat flours were evaluated for …

Quality And Nutritional Status Of Fresh-Cut Tomato As Affected By Spraying Of Delactosed Whey Permeate Compared To Industrial Washing Treatment., Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Articles

The aim of this study was to examine the applicability of delactosed whey permeate 28 (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut 29 tomato. Tomatoes were treated with 3 % DWP by dipping, spraying and a 30 combination of both, stored at 4 °C for 10 days and compared with the industrial 31 standard, chlorine. The combination of dipping and spraying of DWP showed the best 32 results for all the markers tested. The combined treatment of dipping and spraying of 33 DWP significantly lowered total counts (~ 1.0 log cfu/g), yeast and moulds (~ 1.2 …

The Effect Of Delactosed Whey Permeate On Phytochemical Content Of Canned Tomatoes., Lubna Ahmed, Ankit Patras, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan

Articles

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F0) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p

Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe

Masters Theses

Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell …

The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume

Graduate Theses and Dissertations

Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an …

Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes, Dolar Pak

Graduate Theses and Dissertations

Probiotics and prebiotics have been shown to provide beneficial effects on the host health and there are numerous research efforts being conducted on a variety of specific applications. However, most prebiotic carbohydrates are lower molecular weight oligosaccharides; and the health benefits of higher molecular weight pectins have not been fully evaluated. According to reviews, pectins are fermented in the large intestine due to the cooperative activities of colonic bacteria with complementary enzymatic activities. There are very few studies that demonstrate the fermentability of high methoxy pectin and low methoxy pectin by pure cultures of human isolates or probiotic bacteria. Thus, …

Chitosan-Gallic Acid Films As Multifunctional Food Packaging, Stephanie Beth Schreiber

Masters Theses

Chitosan is a good candidate for multifunctional food packaging because of its biocompatibility, biodegradability, antibacterial properties, secondary antioxidant activity, film forming ability, resistance to lipids and because of its structure which is very desirable for grafting various compounds to it. For this research, we took advantage of chitosan’s amino group that has nuceleophilic character at a pH above its pKa, which is 6.3. Gallic acid, a phenolic compound with primary antioxidant properties was grafted to chitosan using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide. Grafting was evaluated using FTIR-ATR and ¹H and ¹³CNMR. FTIR showed evidence of grafting on the amino …

Plant Protein-Based Nanocomposite Materials: Modification Of Layered Nanoclay By Surface Coating And Enhanced Interactions By Enzymatic And Chemical Cross-Linking, Minfeng Jin

Doctoral Dissertations

Highly intercalated or exfoliated nanoclay montmorillonite (MMT) has promises to improve mechanical and barrier properties of nanocomposite materials that may be further improved by strengthening interactions between matrix polymers and nanofillers. In this work, water-soluble proteins extracted from hominy feed and soy flour were utilized to modify the structures of MMT layers by surface-coating. Following coating at 60 °C using different MMT:protein mass ratios (49:1-2:1) and pH (2.0-10.0), the nanoclay was triple-washed for zeta potential analysis and lyophilized for X-ray diffraction and Fourier transform infrared spectroscopy analyses. Results showed that protein adsorption on MMT occurred at all pH conditions by …