Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent,
2022
College of Life Sciences, Yantai University, Yantai, Shandong 264005 , China
Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent, Zhang Yi-Xin, Wu Xu-Ran, He Ruo-Han, Feng Shuo, Yang Feng-Qi
Food and Machinery
This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.
Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange,
2022
School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106 , China ；Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, Sichuan 610213 , China
Research Progress On New Extraction Technologies And Bioactivities Of Flavonoids From Orange, Liu Dan, Guo Huan, Wu Di, Gan Ren-You
Food and Machinery
The new extraction technologies of citrus flavonoids in recent five years were reviewed, including low eutectic solvent extraction, subcritical fluid extraction and magnetic molecular blot selective extraction.the bioactivities and mechanisms of citrus flavonoids, such as antioxidant, anti-inflammatory, antibacterial, anti-obesity, anti-diabetes, anti-cancer, intestinal protection, cardiovascular protection, liver protection and neuroprotection, were also expounded, and suggestions for further study of citrus flavonoids were proposed.
Research Progress Of Mushroom Sauce,
2022
College of Food & Bioengineering, Henan University of Science &Technology, Luoyang, Henan 471003 , China
Research Progress Of Mushroom Sauce, Chen Jing, Tang Hao-Guo, Wang Jia-Kang, Yang Tong-Xiang, Ma Li-Ping
Food and Machinery
This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.
Research Progress Of Plant-Based Meat Products,
2022
Luohe Medical College, Luohe, Henan 462002 , China ；Henan Province EngineeingResearch Center of Nutritional and Health, Luohe, Henan 462002 , China
Research Progress Of Plant-Based Meat Products, Dou Kang-Ning, Zhao Yong-Gan, Jin Shao-Ju, Li Chao-Min, Deng Tong-Xing, Zhao Zhi-Jun
Food and Machinery
The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.
Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products,
2022
Research Institute of Agricultural Quality Standards and Testing Technology, Hubei Academy ofAgricultural Science, Wuhan, Hubei 430064 , China ；Hubei Key Laboratory of Nutritional Quality andSafety of Agro Products, Wuhan, Hubei 430064 , China
Research Progress On The Sources And Detection Methods Of Determination Of Benzo-Α-Pyrene In Aquatic Products, Xia Hong, Liu Li, Peng Xi-Tian, Peng Li-Jun, Lin Chun
Food and Machinery
This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry,
2022
Freshwater Fishery Research Institute of Jiangsu Province, Nanjing, Jiangsu 210017 , China
Determination Of The Residues Of 15 Kinds Of Benzodiazepine Sedatives In Aquatic Products By Liquid Chromatography Tandem Mass Spectrometry, Zhang Qiu-Yun, Yang Hong-Sheng, Tan Xiu-Hui, Zhu Xiao-Hua, Chen Feng-Wei, Chen Hui-Min
Food and Machinery
Objective: This study aimed to eslablish a method for the determination of 15 benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Methods: The sample was extracted with acetonitrile solvent, and the extract was purified by solid phase extraction (Oasis PRIME HLB) column. After concentration, the mobile phase was used to determine the volume. The mobile phase consisted of 1% formic acid aqueous solution and acetonitrile solvent. The method was performed in multiple reaction monitoring (MRM) mode and quantified by internal standard method. Results: The results showed that the linear range of 15 sedatives …
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory,
2022
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
Numerical Simulation Of Pitaya Freeze-Drying Process Based On Fractal Theory, Zhang De-Zheng, Yu Ke-Zhi, Zhang Tong
Food and Machinery
Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is …
Effects Of Typical Hot Processing On The Quality Of Chestnut,
2022
Agro-Food Science and Technology Research Institute, Guangxi Academy of AgriculturalSciences, Naning, Guangxi 530007 , China ；Guangxi Key Laboratory of Fruits and VegetablesStorage-processing Technology, Naning, Guangxi 530007 , China
Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing
Food and Machinery
Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …
Food Insecurity In Nevada,
2022
University of Nevada, Las Vegas
Food Insecurity In Nevada, Zachary Walusek
Undergraduate Research Symposium Lightning Talks
Defining the Food Insecurity Landscape, Methodology, Findings
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods,
2022
Mississippi State University
Microstructure And Sensory Attributes Of Rabbiteye Blueberries Subject To Osmotic Dehydration And Two Freezing Methods, Antonio Carlos Garcia
Theses and Dissertations
Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and …
Efficacy Of Antimicrobial Treatments In Vitro And On Fresh Produce Against Selected Foodborne Pathogens And Microbiome Diversity Amongst Blueberry Farms,
2022
Mississippi State University
Efficacy Of Antimicrobial Treatments In Vitro And On Fresh Produce Against Selected Foodborne Pathogens And Microbiome Diversity Amongst Blueberry Farms, Angelica Maria Abdallah Ruiz
Theses and Dissertations
This study focused on evaluating the antimicrobial activity of chlorine dioxide (ClO2) and different plant-based antimicrobials (carvacrol, thymol, and eugenol as bioactive compounds and muscadine extract- ME and blueberry extract- BBE as plant extracts) against selected foodborne pathogens under in vitro conditions and on produce (spinach and blueberries). In addition, bacterial microbiota associated with blueberries and blueberry farm environments from three different regions: Cundinamarca, Colombia; Mississippi, United States; and Guadalajara, Mexico, was determined. Under in vitro conditions, carvacrol and thymol were more effective (lower MICs and MBCs) than eugenol against Salmonella spp., Escherichia coli O157:H7 (MIC=MBC=0.2 mg/ml), and …
Survival, Regrowth And Morphotype Formation Of Salmonella Strains After Exposure To High Or Low Concentrations Of First Generation Qac In Water,
2022
Mississippi State University
Survival, Regrowth And Morphotype Formation Of Salmonella Strains After Exposure To High Or Low Concentrations Of First Generation Qac In Water, Grace Umutesi
Theses and Dissertations
This study determines the differences in survival of eight Salmonella strains concentration of BAC in water, followed by regrowth in high and low nutrition conditions containing sublethal concentration of BAC. Our results show strain difference in survival, persistence of Salmonella in BAC at different concentrations. All eight strains of Salmonella were non-recoverable when exposed to 40 to 48 µg/ml BAC for 1h in water. When exposed to 24 µg/ml of BAC for 1 h in water, S. Typhimurium ATCC 14028 and S. Heidelberg ATCC 8326 cells were non-detectable from the initial 7 log CFU/ml. S. Blockley 7175, S. Virchow 7207, …
Seasonal Trends And Sampling Time Of Day On Overall Microbial Population And Indicator Organisms In Catfish Parts And Catfish Processing Environment,
2022
Mississippi State University
Seasonal Trends And Sampling Time Of Day On Overall Microbial Population And Indicator Organisms In Catfish Parts And Catfish Processing Environment, Maria Gabriela Hidalgo-Sindoni
Theses and Dissertations
Commercial production of catfish is the leading aquaculture industry in the United States. Production in Mississippi, Louisiana, Alabama, and Arkansas representing 96% of the total catfish sales in the USA. In 2017, the USDA-FSIS added testing of generic Escherichia coli and Enterococcus to the sampling of Siluriformes. The incidence of Escherichia coli in fish and seafood has been associated with possible fecal matter contamination. However, this indicator bacteria could also be a part of the natural microflora of catfish ponds where processing plants collect hybrid catfish. Aerobes, Psychrotrophs, Coliforms, Escherichia coli, and Enterobacteriaceae counts among environmental, liquid and fish …
Intestinal Gas Production By The Gut Microbiota: A Review,
2022
University of Nebraska - Lincoln
Intestinal Gas Production By The Gut Microbiota: A Review, Erasme Mutuyemungu, Mukti Singh, Sean Liu, Devin J. Rose
Department of Food Science and Technology: Faculty Publications
In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of gas production by the human gut microbiome and outlines foods associated with intestinal gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, and Methanobrevibacter are among the most abundant microbes responsible for intestinal gas. More than 99% of intestinal gas is composed of hydrogen, carbon dioxide, and methane, while less than 1% is composed of other odiferous compounds. Food groups associated with intestinal gas include pulses, vegetables, fruits, grains, and, for some individuals, dairy. These foods are …
Clove Essential Oil And Nanoclays-Based Active Food Packaging,
2022
Technological University Dublin
Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
Articles
Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as …
Nanoclays And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications,
2022
Technological University Dublin
Nanoclays And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications, Kalpani Y. Perera, Swarna Jaiswal, Amit K. Jaiswal, Shubham Sharma
Articles
Bionanocomposite packaging eco-friendly alternatives with enhanced characteristics. This study aimed to develop a bionanocomposite intelligent packaging. Sodium alginate, gelatin, Curcumin (Cur), glycerol, and Nanoclay (NC) films were prepared. The influences of nanoclay and curcumin on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The results showed that the lightness of films was reduced by 1.28 folds compared to NC (control) film, while the yellowness of films increased by 5.82 folds. Film transparency was reduced by 9.3 folds and a 3.46 folds increase in UV barrier properties was observed compared to NC (control) film. The highest tensile strength …
Cold Plasma Technology In Food Packaging,
2022
Technological University Dublin
Cold Plasma Technology In Food Packaging, Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal, Swarna Jaiswal
Articles
Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion …
Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products,
2022
University of Nebraska-Lincoln
Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …
Evaluation Of Biological And Chemical Seed Treatments For Management Of Rice Diseases,
2022
University of Arkansas, Fayetteville
Evaluation Of Biological And Chemical Seed Treatments For Management Of Rice Diseases, Sherif Adam Sharfadine
Graduate Theses and Dissertations
Rice is the primary staple for more than half of the global population and is the second most important cereal worldwide. In the US, rice is primarily grown in the southern states, with Arkansas leading production and responsible for 47% of the total rice production in the country. Diseases cause significant yield losses in rice. Sheath blight, rice blast and bacterial panicle blight are the main diseases in rice and cause significant yield losses. Sheath blight alone could cause up 50% yield loss in heavily damaged fields with highly susceptible cultivars. Additionally, rice seed and seedling diseases primarily caused by …
The Impact And Outcomes Of Sustainable Intensification Initiatives In Six Countries On Women, Men, And Other Social Groups,
2022
The University of Arizona
The Impact And Outcomes Of Sustainable Intensification Initiatives In Six Countries On Women, Men, And Other Social Groups, Katherine A. Snyder, Emanuel Sulle
East Africa Institute
This study reviewed over 160 papers and reports in sustainable intensification, with a focus on the target countries of Malawi, Ghana, Ethiopia, Laos, Bangladesh and Nepal. It collected literature by carrying out searched with both scopus and google scholar with specific key words and combinations. This search focused on target regions and countries as well as social equity. Under “sustainable intensification”, we obtained a list of 5493 papers. Sustainable intensification and gender yielded 58, SI in Sub-Saharan Africa produced 545. Country by country the papers were fewer and when gender and social equity were included, the number of papers were …
