Food Chemistry Commons^™

Molecular Evolution Of Glycoside Hydrolase Genes In The Western Corn Rootworm (Diabrotica Virgifera Virgifera), Seong-Il Eyun, Haichuan Wang, Yannick Pauchet, Richard H. Ffrench-Constant, Andrew K. Benson, Arnubio Valencia-Jimenez, Etsuko N. Moriyama, Blair Siegfried

Department of Entomology: Faculty Publications

Cellulose is an important nutritional resource for a number of insect herbivores. Digestion of cellulose and other polysaccharides in plant-based diets requires several types of enzymes including a number of glycoside hydrolase (GH) families. In a previous study, we showed that a single GH45 gene is present in the midgut tissue of the western corn rootworm, Diabrotica virgifera virgifera (Coleoptera: Chrysomelidae). However, the presence of multiple enzymes was also suggested by the lack of a significant biological response when the expression of the gene was silenced by RNA interference. In order to clarify the repertoire of cellulose-degrading enzymes and related …

In-Package Nonthermal Plasma Degradation Of Pesticides On Fresh Produce, N. Misra, Shashi Pankaj, Tony Walsh, Finbarr O'Regan, Paula Bourke, Patrick J. Cullen

Articles

In-package nonthermal plasma (NTP) technology is a novel technology for the decontamination of foods and biological materials. This study presents the first report on the potential of the technology for the degradation of pesticide residues. A cocktail of pesticides, namely Azoxystrobin, Cyprodinil, Fludioxonil and Pyriproxyfen was tested on strawberries. The concentrations of these pesticides were monitored in priori and post- plasma treatment using GC-MS/MS. An applied voltage and time dependent degradation of the pesticides was observed for treatment voltages of 60, 70 and 80 kV and treatment durations ranging from 1 to 5 min, followed by 24 h in-pack storage. …

Enzymatic Extraction Of High-Value Ingredients From Food Waste, Amit Jaiswal, Nissreen Abu-Ghannam

Conference papers

Food waste presents significant concerns with respect to economical, environmental and food security issues. Roughly, one-third of global food production equivalent to 1.3 billion tonnes per annum is wasted. EPA estimates that over 1 million tonnes of food waste is produced annually in Ireland. Common applications of food waste has been either direct disposal in landfill or as an animal feeds. In addition to the regulatory pressure of disposing food waste, there are significant opportunities for recovering a range of valuable compounds from food waste that could find valuable applications in the functional food and pharmaceutical sectors.

Numerous methods have …

Investigation Of Pyrrolizidine Alkaloids In Foods Using Liquid Chromatography Mass Spectrometry, Caroline Griffin

PhDs

Pyrrolizidine Alkaloids (PAs) are known plant toxins which can cause hepatic veno-occlusive disease (HVOD) in both humans and livestock when ingested. Although PAs are primarily known for their hepatotoxicity they also induce genotoxicity, carcinogenicity and pneumotoxicity. PAs are consumed through plants as food, for medicinal purposes, or as contaminants of agricultural crops. Aside from ingesting the plants directly PA exposure may occur through the consumption of honey produced by bees that visit PA-containing plants or by drinking milk produced by animals that have consumed PA-containing plants. Possible PA contamination in our food chain is a potential health risk.

To assess …

Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis

Doctoral

By-products from the cider and brewing industries, including apple pomace (AP) and brewer’s spent grain (BSG) respectively, constitute major environmental problems due to the large quantities produced every year. They are sources of valuable compounds such as protein, fibre, essential fatty acids, phenolic compounds and minerals, some of them with antioxidant and prebiotic properties. Their high nutritional value leads to their potential use as human food products and several applications have been considered recently. The aims of this work include i) the nutritional and compositional characterisation of AP, BSG and final extruded and baked prototypes containing these by-products and ii) …

Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam

Articles

Extruded snacks and baked scones were formulated with increasing levels (0-30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (pβ-carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred, however the DPPH radical scavenging activity of final products was not affected.

Improved Efficiency Of Brewer’S Spent Grain Arabinoxylans By Ultrasound-Assisted Extraction, Sofia Reis, Elisabete Coelho, Manuel Coimbra, Nissreen Abu-Ghannam

Articles

Arabinoxylan (AX) rich extracts from brewer’s spent grain (BSG) were produced by the application of ultrasound-assisted extraction (UAE) and conventional alkaline extraction (AKE). UAE and AKE were optimised for the production of the highest yield of ethanol insoluble material using response surface methodology (RSM). The efficiency of UAE was established by the significant reduction of time (7h to 25 min) and energy when compared to AKE, to recover similar amount of AX (60%) from BSG, leading to the production of starch-free AX-rich extracts.

Rheological, Foam, And Physical Properties Of Low Sucrose Meringue And Angel Food Cake Formulated With Non-Nutritive Sweeteners And Polydextrose, Kevin J. O'Niones

Theses and Dissertations--Animal and Food Sciences

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and …

Update Of The Who/Iuis Allergen Nomenclature Database Based On Analysis Of Allergen Sequences, C. Radauer, A. Nandy, F. Ferreira, Richard E. Goodman, J. N. Larsen, J. Lidholm, A. Pomés, M. Raulf-Heimsoth, P. Rozynek, W. R. Thomas, Heimo Breiteneder

Department of Food Science and Technology: Faculty Publications

The IUIS Allergen Nomenclature Sub-Committee, under the auspices of the World Health Organization and the International Union of Immunological Societies, maintains the systematic nomenclature of allergenic proteins and publishes a database of approved allergen names on its Web site, www.allergen.org. In this paper, we summarize updates of allergen names approved at the meetings of the committee in 2011 through 2013. These changes reflect recent progress in identification, cloning, and sequencing of allergens. The goals of this update were to increase consistency in the classification of allergens, isoallergens, and variants and in the incorporation of the evolutionary classification of proteins into …

Effect Of Modified Starch On Bake-Only Chicken Nuggets, Sarah Purcell

Graduate Theses and Dissertations

The food industry has become increasingly focused on healthier items. Fried foods especially are actively pursuing non-fried alternatives to attract health conscience consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed by amyloglucosidase to create a porous structure that had the ability to absorb oil. Oil was plated into the enzyme-treated starch and blended into nugget formulation, and the coated nuggets were steam-baked until fully cooked. The enzyme-treated starches showed a decrease in gelatinization range and pasting viscosities for all starch types. The addition of oil-plated enzyme modified starch …

Effect Of Functional Starch In Brown Rice And Grain Sorghum On Plasma Glucose And Insulin Responses In Humans, Nicole Marie Poquette

Graduate Theses and Dissertations

Diabetes and obesity are chronic illnesses increasing at dramatic rates in the U.S. and around the world. Research has looked to prevent or control diabetes and obesity through functional ingredients such as healthy-dietary carbohydrates to control blood glucose levels. Starch is a principle carbohydrate, which influences blood glucose levels, and measuring starch digestibility fractions can help predict the glucose response in the body. The objectives of this study were to investigate the functional starch content of parboiled brown rice flour and grain sorghum flour, and measure the effects on postprandial plasma glucose and insulin levels of 14 and 10 healthy …

Compositional Analysis Of Carbohydrates Of A Family Of Legumes, Arvind Raghothama, Bruce Hamaker

The Summer Undergraduate Research Fellowship (SURF) Symposium

Legumes, most commonly identified as beans or lentils, provide a good source of both protein and carbohydrates. Many legumes contain the polysaccharide arabinogalactans, classified as dietary fiber and have unique functional properties in foods. However, these, and other plant polysaccharides have not been well characterized. A preliminary collaborative study between Florida State University and the Whistler Center at Purdue indicated that isolated legume arabinogalactans appear to have high texturizing capability through formation of viscoelastic structures. Their soluble property may also present unique fiber nutritional trait. These properties of arabinogalactans and their variability among different legumes are yet to be analyzed. …

Quality Of Olive Oils Available Locally: Chemical, Sensory And Market Investigations, Madeleine M. Gould

Honors Theses and Capstones

Olive oil is a high quality food that comes at a high-quality price. Extra virgin olive oils are obtained through specific methods created to extract the highest quality oil. The world market of olive oil is rife with accusations of adulteration and false claims regarding quality. These are serious accusations, since adulteration results in lower quality oils. True extra virgin olive oils contain higher levels of beneficial compounds including antioxidant phenolic compounds. Specific mechanisms have been identified in which phenolic compounds in the olive oil matrix exhibit antioxidant activity contributing to the prevention of cancer and cardiovascular disease, among other …

Effects Of Xanthan/Locust Bean Gum Mixtures On The Physicochemical Properties And Oxidative Stability Of Whey Protein Stabilized Oil-In-Water Emulsions, Goutham Puli

Masters Theses & Specialist Projects

Scientific evidence shows that dietary intake of the omega-3 polyunsaturated fatty acids is beneficial to human health. Fish oil is a rich source of omega-3 fatty acids. However, fish oil with high levels of omega-3 PUFA is very susceptible to oxidative deterioration during storage. The objective of this study was to investigate the effect of xanthan gum (XG)-locust bean gum (LBG) mixtures on the physicochemical properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil. The O/W emulsions containing XG/LBG mixtures were compared to emulsions with either XG or LBG alone. The emulsions were prepared …

Development Of Tools To Assess The Effects Of Lunasin On Normal Development And Tumor Progression In Drosophila Melanogaster, Gillian E. Jones

Masters Theses & Specialist Projects

Soy contains many bioactive molecules known to elicit anti-cancer effects. One such peptide, Lunasin, has been shown to selectively act on newly transformed cells while having no cytotoxic effect on non-tumorigenic or established cancer cell lines. In this study we attempt to understand the developmental effects of Lunasin overexpression in vivo and create reagents that will help us understand Lunasin’s anti tumorigenic effects in an intact organism. cDNA encoding lunasin and EGFP-lunasin were cloned into pUAST and microinjected into Drosophila embryos. Tissue-specific overexpression of EGFP-Lun in the resulting transgenic lines was accomplished by crossing transgenics to various GAL4 driver lines. …

Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

A kinetic study for the production of probiotic cabbage juice was carried out under controlled pH and dissolved oxygen using several strains of Lactic acid bacteria (LAB). Furthermore, effect of probiotic fermentation on polyphenolic content and antioxidant capacity was investigated. Results showed significant growth in Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus rhamnosus corresponding to 9.19, 9.47 and 10.6 log CFU/ml after 24 h of fermentation, which is satisfying criteria for a food product to be characterized as probiotic. Lactic acid (LA) was the major end product of the fermented cabbage juice attaining the concentrations of 6.97, 9.69 and 12.2 g/l …

Excretion Of Phenolic Compounds After Consumption Of Fresh Versus Aged Chokeberry Juice In Rats, Sarah Elizabeth Graves

Graduate Theses and Dissertations

Flavonoids, such as anthocyanins, may be responsible for the health benefits of chokeberries, as they are present in large quantities in chokeberries and are potent antioxidant and anti-inflammatory agents. Despite these health properties, previous investigations on the bioavailability of flavonoids illustrate that little of the ingested amount reaches the bloodstream. This study investigated two factors that may help to explain these inconsistencies. First, storage of berry fruits and berry fruit products leads to extensive polymerization of their anthocyanins with procyanidins. Additionally, after consumption flavonoids may undergo metabolism into phenolic acids and subsequent conjugation to an extent that may explain their …

Kinetics Of Tomato Peroxidase Inactivation By Atmospheric Pressure Cold Plasma Based On Dielectric Barrier Discharge, Patrick J. Cullen, Shashi Pankaj, N. Misra

Articles

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology for microbiological decontamination of food and bio-materials. This study demonstrates the applicability of in-package cold plasma technology as a novel means to inactivation of enzymes. The kinetics of inactivation of tomato peroxidase as a model enzyme was studied at 30, 40 and 50kV, for up to 5’ of atmospheric air dielectric barrier discharge plasma treatments. The enzyme activity was found to decrease with both treatment time and voltage, the former variable exhibiting a more pronounced effect. Kinetic models viz. first-order, Weibull and logistic models were fitted to the experimentally …

Incorporation Of Himanthalia Elongata Seaweed To Enhance The Phytochemical Content Of Breadsticks Using Response Surface Methodology (Rsm), Sabrina Cox, Nissreen Abu-Ghannam

Articles

Optimization of incorporating seaweed into breadsticks was carried out using response surface methodology (RSM). Ten formulations of breadsticks were processed by varying concentrations of seaweed (X₁ = 5 to 15% of overall flour concentration) and white flour (X₂ = 10 to 30% of overall flour concentration) using a central composite design. The remaining flour concentrations were comprised of wholemeal flour. Predicted models were found to be significant (P < 0.05) for total phenolic content (TPC), DPPH radical scavenging activity, texture and color. Predicted values for each of the responses were in good agreement with the experimental values. Seaweed concentration had most significant effect on phytochemical constituents of the breadsticks with TPC and DPPH activity maximized when 17.07% H. elongata was incorporated into the flour (P < 0.05). An acceptable edible texture and color of breadsticks was also achieved at this concentration. Multiple response optimization demonstrated that phytochemical content of H. elongata breadsticks may be maximized with dried seaweed and white flour concentrations of 17.07 and 21.89%, respectively, in the …

Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam

Articles

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.