Food Chemistry Commons^™

Optimisation Of Fucoxanthin Extraction From Irish Seaweeds By Response Surface Methodology, Emer Shannon, Nissreen Abu-Ghannam

Articles

Fucoxanthin is a xanthophyll pigment which occurs in marine brown algae (Phaeophyceae). The anti-diabetic, anti-obesity, anti-cancer, and antioxidant properties of fucoxanthin have been widely reported. Macroalgae, particularly brown seaweeds, grow prolifically around Irish coasts, representing a valuable resource of nutraceuticals such as fucoxanthin for functional food applications. The aim of this study was to maximise the solvent extraction yield from three anatomically discrete regions of the seaweed thallus: blade, stipe, and holdfast. Response surface methodology was applied to determine optimum parameters for extraction of fucoxanthin from the seaweed, Fucus vesiculosus, as a model species. A central composite design was …

Studies On Asparagine In Nebraska Wheat And Other Grains, Sviatoslav Navrotskyi

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

Understanding of the contribution of environmental and genetic factors on the chemical composition of different grains is a critical issue in the area of food safety of cereal products. Numerous studies have reported that asparagine can form acrylamide, a toxic and potentially carcinogenic precursor compound, during a Milliard reaction. Therefore, studying the environmental and genetic effects that contribute to accumulation of asparagine in wheat and proso millet lines, which were grown in the state of Nebraska, is important for supporting breeding programs aimed at providing safer crops for consumers. In the realm of reduction of the asparagine concentration in wheat-based …

Metabolic Profiling Of Genetically Modified Potato Periderm Tissues, Liqing Jin

Dissertations, Theses, and Capstone Projects

Potato tubers are protected from dehydration and pathogens by a covering peel (periderm) impregnated with suberin, a complex cross-linked biopolymer that contains both polyaliphatic and lignin-like aromatic domains. Current models describing the macromolecular structure of suberin assume that ferulic acid cross-links both domains as it may form carboxyl ester bonds with aliphatic monomers and non-ester radical-coupled bonds with phenolics. Ferulic acid also links by ester bonds to glycans and acts in cross-linking polysaccharides and lignin. Fatty alcohol/ω-hydroxyacid hydroxycinnamoyl transferase (FHT) is a BADH acyltransferase responsible for the synthesis of akyl-ferulates that is necessary for suberin biosynthesis. Periderm from FHT-RNAi …

Coffee Powder Wettability, Flowability And Characterization Thereof, Natalia Atuesta, Afolawemi Afolabi, Teresa M. Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

The production efficiency and high-quality results in industrial processes usually rely on how well product characteristics are understood as well as how well processes are controlled in order to obtain specific results. Therefore, in a billion-dollar industry as is the case of the instant coffee market, understanding the properties of the compounds produced using different techniques is a very important tool to enhance performance and delivery of high-quality coffee powders. The aim of the present study is to provide a framework of some powder properties such as particle size, shape, diameter, circularity, convexity, aspect ratio and surface energy among others, …

Matrix Effects On The Detection Of Milk And Peanut Residues By Enzyme-Linked Immunosorbent Assays (Elisa), Abigail S. Burrows

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

Food matrices are complex systems of lipids, carbohydrates, and proteins in which interactions between matrix components and allergenic proteins are known to have negative effects on the recovery of allergens when analyzed by ELISA. The purpose of this study was to first evaluate the recovery of milk and peanut residues from multiple food matrices and mixes and to secondly evaluate the use of a modified extraction protocol, sequential extractions, on the recovery of milk and peanut allergens.

Pastry dough matrices and pastry dough mixes incurred with milk were prepared at varying concentrations of flour and evaluated for recovery of NFDM. …

Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen

Graduate Theses and Dissertations

Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains, …

Comparison Of Real-Time Pcr And Elisa-Based Methods For The Detection Of Beef And Pork In Processed Meat Products, Adam T. Perestam, Kayleigh K. Fujisaki, Omar Nava, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Two commonly used methodologies for species detection within processed meat products are real-time polymerase chain reaction (PCR), a DNA-based method, and enzyme-linked immunosorbent assay (ELISA), a protein-based method. In this study, a real-time PCR assay was compared to a commercial ELISA kit based on sensitivity, specificity, agreement among duplicate samples, cost, time, and ease of use. Fifteen reference samples containing known percentages (0.1–99.9%, w/w) of pork and beef were analyzed in duplicate using both methods. Thirty commercial products, including sausages, pet treats, and canned meats, were also tested in duplicate with each method. Reference sample analysis showed real-time PCR was …

Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus

LSU Doctoral Dissertations

Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt …

Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mazen Alharbi

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Black beans contain high phenolic contents that are considered potent antioxidants. Relatively little is known about their ability to inhibit the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase from releasing glucose from starch and/or disaccharides. The objective of this project was to determine the optimum procedures for extracting total phenols (TP), total flavonoids (TF) and total condensed tannins (TCT) from black beans (Phaseolus vulgaris), and then to determine the ability of the phenolic rich extracts to inhibit α-amylase and α-glucosidase. Due to their high phenolic levels, it was hypothesized that black beans would be an effective inhibitor of α-amylase and α-glucosidase, which …

The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann

Graduate Theses and Dissertations

Obesity is a global health concern and, within the United States, the current obesity rate is 36% and projected to double within the next two decades. Obesity is linked to many chronic diseases such as cancer, heart disease and type 2 diabetes. In young females, weight gain (5-11 kg) between the ages of 20-30 years increases the risk of developing type 2 diabetes and cardiovascular disorders later in life. The cause of obesity is multifactorial in nature, however fundamentally weight gain occurs when energy intake is greater than energy expended (i.e. calories in > calories out). Therefore, identifying and validating nutritional …

The Influences Of Texture And Mastication Pattern On Flavor Perception Across The Lifespan, Curtis Robert Luckett

Graduate Theses and Dissertations

Texture is an often-overlooked food attribute and is known to influence other food characteristics. More specifically, texture has been repeatedly to influence how we perceive flavor. Several studies have linked this change in flavor perception to the altered mastication patterns that accompany texture changes. This dissertation is composed of four studies that were designed to address how American food consumers view texture and other food attributes as well as characterize how texture and mastication can influence temporal flavor dynamics. The first study was a survey that outlined consumer attitudes towards a variety of different foods. This study solidified that texture …

Production And Application Of Trans, Trans Cla-Rich Eggs: Chemical And Physiological Properties And Prospects For Value-Added Foods, Sara Shinn

Graduate Theses and Dissertations

Conjugated linoleic acid (CLA) is an 18-carbon fatty acid with conjugated double bonds that is naturally present in beef and dairy products. Certain CLA isomers exhibit human bioactivity such as anti-obesity and muscle metabolism effects, as well as prevention of age-associated conditions, and improved immune and inflammatory responses. However, an individual needs to consume 3-4 g CLA/day to realize these potential health benefits, and a Western diet only provides a tenth of this recommendation. Chicken eggs have been used as a commercialized vehicle to deliver other bioactive lipids such as omega-3 fatty acids, because the lipid profile of the egg …

Improving The Utilization Of Dry Edible Beans In A Ready-To-Eat Snack Product By Extrusion Cooking, Franklin Sumargo

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

The growing snacking habit and steady increasing demand for healthy snacks have drastically changed the ready-to-eat snack market in recent years. While the current healthy, ready-to-eat snack products are still dominated by whole cereal grains, legumes, especially dry edible beans, have a high potential to emerge in nutritional, novel food. Dry edible beans (Phaseolus Vulgaris L) are not only economically valuable but also nutritionally important, since they are important sources of proteins, B vitamins, mineral elements, and soluble dietary fibers even when compared to whole grain cereals. Recent studies have shown extrusion processing is not only effective at producing …

Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Pinto Beans (Baja) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mohammed Alrugaibah

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

Pinto beans contain high levels of diverse phenols, known mainly for their potent antioxidative properties. However, reports have shown that phenols can inhibit the carbohydrate–hydrolysis enzymes, alpha-amylase and alpha-glucosidase, thereby retarding glucose absorption. Still, a severe gap in knowledge exists on the ability of pinto beans to inhibit these enzymes. Therefore, the objective of this project was to determine the ability of phenolic rich extracts obtained from pinto beans (BaJa) to inhibit alpha-amylase and alpha-glucosidase. The hypothesis was that pinto beans would be able to inhibit these enzymes due to the presence of high levels of chemically diverse phenols. Response …

Synthesis, Isolation, And Characterization Of Potentially Carcinogenic Arginine-Based Heterocyclic Amines, Zachary Reichert

Honors Theses

Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.

Comparative Evaluation Of The Effect Of Methyl Bromide Fumigation And Phytosanitary Irradiation On The Quality Of Fresh Strawberries, Tamar Serapian, Anuradha Prakash

Food Science Faculty Articles and Research

Fresh strawberries are highly perishable and have a short shelf-life especially when the cold chain is not maintained. Strawberries exported to Asia are currently fumigated with methyl bromide for phytosanitary purposes, which exposes strawberries to warm temperatures for several hours and air freight without temperature control, resulting in a shelf life of just a few days in the destination country. Irradiation offers an efficacious alternative to fumigation and can be performed on cold fruit. This study was conducted to compare the quality of strawberries subject to methyl bromide fumigation or irradiation followed by simulated commercial air freight shipment of strawberries …

Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were

Food Science Faculty Articles and Research

The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan …

An Unprecedented Research Project Into The Alcohol Retention Variation Of Flavored Spirits, Armanda Fae Mcfadden

Online Theses and Dissertations

Accurate determination of alcohol by volume (ABV) is necessary, but previously used techniques are proving inaccurate with new flavored spirits. Specifically, control experiments showed that increasing concentrations of sugar led to increasingly inaccurate ABV determination. We hypothesize the intermolecular forces present in these beverages are significantly altered by the presence of sugar, which in turn leads to the observed inaccuracies in ABV measured through distillation. We used additives such as NaCl and NaOH to strategically and systematically vary intermolecular interactions and the influences of these additives on ABV were tested through distillation, densitometry, and nuclear magnetic resonance spectroscopy (NMR). Given …

Evaluation Of Protein Source At Breakfast On Energy Metabolism, Metabolic Health, And Food Intake: A Pilot Study, Lauren A. Cambias, Brianna L. Neumann, Charlayne Mitchell, Jamie I. Baum

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Over 30% of adults in the U.S. are obese. A primary contributor to obesity is an unhealthy diet related to imbalanced macronutrients. Diets higher in protein (PRO) rather than carbohydrate (CHO) are associated with increased energy expenditure (EE) and reduced food intake. The objective of this pilot study was to determine if protein source at breakfast influences EE in young men (n = 4; ages 18-35). Participants consumed three isocaloric (whey (WP), pea (PP), beef (BP); 275 kcal, 62% PRO, 23% CHO, 15% Fat) drinks in a randomized, crossover design study with a one-week washout period (time between the administration …

Relative Reactivity Of Protein And Lipid To Oxidants In Different Bi-Phasic Systems And Its Implication In Sausage Quality, Jiayi Yang

Theses and Dissertations--Animal and Food Sciences

This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations of isolated pork myofibrillar protein (MFP) were mixed with free fatty acids (C18:1, C18:2, C18:3), lecithin, or vegetable oil to construct different lipid-protein dispersion systems, then subjected to hydroxyl radical stress at 4 °C. Comparison of the evolution of lipid oxidation with protein modification markers in all dispersion systems showed noteworthy attenuation of tryptophan fluorescence, protein carbonyl formation, and extensive polymerization of myosin in 2 h. This process preceded lipid oxidation which exhibited notable accumulations …