Food Science Commons^™

Eugenol Nanoencapsulated By Sodium Caseinate: Physical, Antimicrobial, And Biophysical Properties, Yue Zhang, Kang Pan, Qixin Zhong

Department of Food Science and Technology: Faculty Publications

To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were prepared by mixing eugenol in 20.0 mg/mL NaCas solution at an overall eugenol content of 5.0–137.9 mg/mL using shear homogenization. Stable emulsions were observed up to 38.5 mg/mL eugenol, which had droplet diameters of smaller than 125 nm at pH 5–9 after ambient storage for up to 30 days. The encapsulated eugenol had similar minimal inhibitory and minimal bactericidal concentrations as free eugenol against Escherichia …

A Real-Time Pcr Assay For Accurate Quantification Of The Individual Members Of The Altered Schaedler Flora Microbiota In Gnotobiotic Mice, João Carlos Gomez-Neto, Sara Mantz, Kyler Held, Rohita Sinha, Rafael R. Segura Munoz, Robert Schmaltz, Andrew K. Benson, Jens Walter, Amanda E. Ramer-Tait

Department of Food Science and Technology: Faculty Publications

Changes in the gastrointestinal microbial community are frequently associated with chronic diseases such as Inflammatory Bowel Diseases. However, understanding the relationship of any individual taxon within the community to host physiology is made complex due to the diversity and individuality of the gut microbiota. Defined microbial communities such as the Altered Schaedler Flora (ASF) help alleviate the challenges of a diverse microbiota by allowing one to interrogate the relationship between individual bacterial species and host responses. An important aspect of studying these relationships with defined microbial communities is the ability to measure the population abundance and dynamics of each member. …

Endurance Exercise Increases Intestinal Uptake Of The Peanut Allergen Ara H 6 After Peanut Consumption In Humans, Lonneke M. Janssenduijghuijsen, Klaske Van Norren, Sander Grefte, Stef J. Koppelman, Kaatje Lenaerts, Jaap Keijer, Renger F. Witkamp, Harry J. Wichers

Department of Food Science and Technology: Faculty Publications

Controlled studies on the effect of exercise on intestinal uptake of protein are scarce and underlying mechanisms largely unclear. We studied the uptake of the major allergen Ara h 6 following peanut consumption in an exercise model and compared this with changes in markers of intestinal permeability and integrity. Ten overnight-fasted healthy non-allergic men (n = 4) and women (n = 6) (23 +/- 4 years) ingested 100 g of peanuts together with a lactulose/rhamnose (L/R) solution, followed by rest or by 60 min cycling at 70% of their maximal workload. Significantly higher, though variable, levels of Ara h 6 …

Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu

Electronic Theses and Dissertations

Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study …

Effect Of Different Debranning Degrees On The Qualities Of Whole Wheat Flour And Chinese Steamed Bread, Jikai Zhao, Fengcheng Wang, Wenjun Fu, Mengjie Wang

School of Earth, Environmental, & Marine Sciences Faculty Publications

Abstract: Strong gluten, middle-strong gluten and middle gluten wheat were used as raw materials to obtain whole wheat flour by dry debranning process, and the effect of different debranning degrees on the quality of wheat kernel, whole wheat flour and Chinese steamed bread was evaluated. The results showed that the ash content, hardness index and thousand kernel weight of wheat kernels were decreased with increasing debranning degree by 0.17%, 1.0–1.5 and 1.74–1.82 g, respectively, whereas the volume weight was increased by 22.0–23.4 g/L. The contents of ash and damaged starch in whole wheat flour were decreased by 0.12%–0.14% and 1.0–2.1 …

Effects Of High Intensity Ultrasound Frequency And High-Speed Agitation On Fat Crystallization, Roberta Silva, Juhee Lee, V. Gibon, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objective of this research was to examine the effect of ultrasound frequency and high-speed agitation on lipid crystallization. Interesterified soybean oil was crystallized at 44 °C without and with the application of high intensity ultrasound (HIU—20 and 40 kHz) or with high-speed agitation (6000 and 24,000 rpm). Two tip amplitudes (24 and 108 µm) and three pulse durations were evaluated (5, 10, and 15 s) for the acoustic frequencies tested. Sonication at 20 kHz of frequency significantly reduced crystal size, increased (p < 0.05) elasticity (435.9 ± 173.3–80,218 ± 15,384 Pa) and SFC (0.2 ± 0.0–4.5 ± 0.4%). No significant difference was observed in the crystallization behavior of these samples when sonicated at different amplitudes for 5 and 10 s. The crystallization behavior was significantly delayed (p < 0.05) in samples sonicated using 108 µm amplitude for 15 s. Larger crystals were formed in samples sonicated at 40 kHz compared to those obtained with 20 kHz and lower SFC (3.7 ± 0.0%) and elasticity (3943 ± 1459 Pa) values were obtained. High-speed agitation at 24,000 rpm increased SFC (5.5 ± 0.1%) and crystallized area and decreased the elasticity (42,602 ± 11,775 Pa) compared to the samples sonicated at 20 kHz.

Sonocrystallization Of Interesterified Fats With 20 And 30% Of Stearic Acid At The Sn-2 Position And Their Physical Blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn-2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 …

Extraction And Quantification Of Sinapinic Acid From Irish Rapeseed Meal And Assessment Of Angiotensin-I Converting Enzyme (Ace-I) Inhibitory Activity, Leah Quinn, Steven Gray, Steve Meaney, Stephen Finn, Padraig Mcloughlin, Maria Hayes

Articles

Phenolic compounds, including phenolic acids, are known to play a protective role against the development of cardiovascular disease. The aim of this work was to generate a phenolic acid extract from Irish rapeseed meal, to determine the quantity of sinapinic acid (SA) in this fraction and to assess the ability of this fraction to inhibit the enzyme angiotensin-I converting enzyme (ACE-I; EC 3.4.15.1). A crude phenolic extract (fraction 1), free phenolic acid containing extract (fraction 2), and an extract containing phenolic acids liberated from esters (fraction 3) were generated from Irish rapeseed meal using a methanol:acetone:water solvent mixture (7:7:6). The …

Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan

Articles

Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.

Feasibility Of Laser-Induced Breakdown Spectroscopy (Libs) As An At-Line Validation Tool For Calcium Determination In Infant Formula, Xavier Cama-Moncunill, Maria Markiewicz-Keszycka, Yash Dixit, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Patrick J. Cullen, Carl Sullivan

Articles

In this study, a 150 mJ laser-induced breakdown spectroscopy (LIBS) system was assessed to determine calcium content in infant formula (IF) samples. LIBS is a promising emission spectroscopic technique for elemental analysis, which offers advantages over conventional methods such as real-time analyses, little to no sample preparation and ease of use. The aim of this work was to evaluate the feasibility of LIBS as an at-line tool for IF manufacturing. To this end, IF mixtures with varying content of calcium were prepared over a range (approx. 1.5–7 mg/g of calcium) selected to be in conformity with the guidelines provided by …

Controlling Brochothrix Thermosphacta As A Spoilage Risk Using In Package Atmospheric Cold Plasma, Apurva Patange, Daniela Boehm, Carmen Bueno-Ferrer, Patrick J. Cullen, Paula Bourke

Articles

Brochothrix thermosphacta is a predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermosphacta in response to key parameters such as treatment time, voltage level, interactions with media composition and post treatment storage conditions. Challenge populations were evaluated as suspensions in PBS, as biofilms in meat model medium and surface attached on raw lamb chops under MAP.

ACP treatment …

Fructooligosacchariedes Integrity After Atmospheric Cold Plasma And High Press, Francisca Almeida, Wesley Gomes, Rosane Souza Cavalcante, Brijesh Tiwari, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke, Fabiano Fernandes, Sueli Rodrigues

Articles

In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the prebiotic orange juice was evaluated. Orange juice containing 7g/100g of commercial fructooligosaccharides (FOS) was directly and indirectly exposed to a plasma discharge at 70kV with processing times of 15, 30, 45 and 60s. For high-pressure processing, the juice containing the same concentration of FOS was treated at 450MPa for 5min at 11.5°C in an industrial equipment (Hyperbaric, model: 300). After the treatments, the fructooligosaccharides were qualified and quantified by thin layer chromatography. The organic acids and color analysis were also evaluated. The maximal overall fructooligosaccharides …

The Potential Of Atmospheric Air Cold Plasma For Control Of Bacterial Contaminants Relevant To Cereal Grain Production, Agata Los, Dana Ziuzina, Daniela Boehm, Patrick J. Cullen, Paula Bourke

Articles

The aim of this work was to investigate the efficacy of dielectric barrier discharge atmospheric cold plasma (DBD ACP) against bacteria associated with grains quality and safety. ACP inactivation efficacy was tested against biofilms formed by different strains of E. coli, Bacillus and Lactobacillus in grain model media and against B. atrophaeus endospores either in grain media or attached on abiotic surfaces. Effects were dependent on bacterial strain, media composition and mode of ACP exposure. ACP treatment for 5min reduced E. coli spp., B. subtilis and Lactobacillus spp. biofilms by >3 log10, whereas insignificant reductions were achieved for B. atrophaeus. …

Facilitating Smart Haccp Strategies With Process Analytical Technology, Fintan Moran, Carl Sullivan, Kevin Keener, Patrick J. Cullen

Articles

The critical feature to any food management system, be it safety or quality focused, is timely and accurate product and process data. The HACCP framework is one of a systematic preventive approach that addresses hazards as a means of prevention rather than finished product inspection. The PAT initiative is a framework which also aims to change product assurance from end-product testing to preventive control through timely measurements of critical product and process parameters. The continued emergence of sensitive yet affordable sensors capable of direct measurement of biological, chemical and physical risks associated with foods during production, processing or over their …

Microencapsulation Instant Coffee By Spray Drying Using Hydrolysed Konjac Glucomannan, Desi Sakawulan

Chulalongkorn University Theses and Dissertations (Chula ETD)

This research is aimed at finding a suitable wall material from konjac glucomannan to shield antioxidant compounds in coffee extract along with appropriate condition of spray drying to produce microencapsulated instant coffee. There are two steps of study. In the first step, two types of konjac powder (A. muelleri and A. bulbifer) and different concentrations of mannanase enzyme were used to investigate the viscosity reduction of konjac glucomannan hydrolysate (KGMH). It is found that mannanase at 38,000 units per gram substrate was able to lower the viscosity of A. muelleri solution to less than 100 m.Pa.s, while A. bulbifer remained …

Halophilic Bacteria From Salty Fermented Foods And Its Bacteriocin Encoding Gene Expression To Use As Biocontrol Agent Against Staphylococcus Aureus In Salt Added Foods, Vishal Chhetri

Chulalongkorn University Theses and Dissertations (Chula ETD)

This research was aimed to isolate, select and apply bacteriocin producing halophilic bacteria from salty fermented foods, Plara (Thai traditional salty fermented fish) and soya sauce as bio-control agent in foods. The isolates having inhibitory activity against different strains of Staphylococcus aureus were selected, identified and characterized prior to application as protective starter in food models. Bacterial communities of Plara and soya sauce samples were studied by two methods, a cultural dependent and cultural independent method (Reverse Transcriptase PCR DGGE (Rev-T PCR-DGGE)), and subsequently sequenced by 16s rDNA analysis. Halanaerobium spp. in Plara and Staphylococcus gallinarum in soya sauce were …

Rapid Quality Determination Of Mulberry Leaf Tea During Storage Using Electronic Nose And Electronic Tongue, Anchalee Ruengdech

Chulalongkorn University Theses and Dissertations (Chula ETD)

This study was aimed to develop rapid methods based on electronic nose (e-nose) and electronic tongue (e-tongue) to determine the quality attributes and phytochemicals of mulberry leaf tea. This study was divided into three parts: (1) to determine the effect of cultivar on the quality attributes and phytochemicals of mulberry leaf tea, (2) to evaluate the effect of packaging and storage time on quality attributes and phytochemicals of mulberry leaf tea, and (3) to employ e-tongue combined with chemometrics for prediction of phytochemicals and antioxidant activity of mulberry leaf tea. Mulberry leaf tea prepared from three different mulberry cultivars including …

Effects Of Processing Methods On Quality Of Green Coffee, Fareeya Kulapichitr

Chulalongkorn University Theses and Dissertations (Chula ETD)

To study the impact of processing on quality of Arabica green coffee, the research was divided into two parts: I) the study of the effects of postharvest processing practices on the quality of coffee, and II) the study of the effects of heat pump drying conditions on physicochemical properties of coffee with focus on the determination of the key volatile compounds affected by drying treatments. In part 1, the subtopics of the study were: 1.1) the study of the effects of the selection of coffee cherries differing in maturity (ripe vs unripe) on the quality of green coffee based on …

Use Of Near-Infrared Spectroscopy For Analysis Of Mixed Rice Bran And Parboiled Rice Bran, Wirongrong Maksawasd

Chulalongkorn University Theses and Dissertations (Chula ETD)

Both rice bran and parboiled rice bran can be used for rice bran oil production. Parboiled rice is more desirable than rice bran due to its higher oil content and lower acid value compared to rice bran, hence higher price. The difference in price of raw materials may motivate suppliers to mix raw rice bran in parboiled rice bran. As a result, rice bran oil manufacturers frequently come across parboiled rice bran samples that have higher acid value and lower oil content. Currently, Near Infrared Spectroscopy (NIR) is widely used in rice bran oil production plant as a rapid and …

ผลของวัตถุเจือปนประเภทคาร์โบไฮเดรตต่อสมบัติของเพสต์และเจลสตาร์ชข้าว, ไชยพรรณ ธาราสุข

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของวัตถุเจือปนประเภทคาร์โบไฮเดรตต่อสมบัติของเพสต์และเจลสตาร์ชข้าวเจ้า วัตถุเจือปนที่ใช้ในงานวิจัยนี้แบ่งเป็น 2 กลุ่ม กลุ่มแรกได้แก่ น้ำตาลและน้ำตาลแอลกอฮอล์ (กลูโคส ฟรุกโทส และซอร์บิทอล) และกลุ่มที่สองได้แก่ ออลิโกแซ็กคาไรด์และพอลิแซ็กคาไรด์ที่มีสมบัติเป็นพรีไบโอติก (พอลิเด็กซ์โทรส ฟรุกโทออลิโกแซ็กคาไรด์ และอินูลิน) โดยเติมวัตถุเจือปนในปริมาณ 5, 10, 20, และ 30% โดยน้ำหนักของสตาร์ช จากการติดตามพฤติกรรมการเกิดเพสต์ของสตาร์ชข้าวพบว่าเมื่อความเข้มข้นของน้ำตาลหรือน้ำตาลแอลกอฮอล์เพิ่มขึ้น อุณหภูมิการเกิดเพสต์มีแนวโน้มเพิ่มสูงขึ้น ในขณะที่ความหนืดสูงสุดมีแนวโน้มลดลง นอกจากนี้ความหนืดเบรกดาวน์และความหนืดเซ็ตแบ็กก็มีแนวโน้มลดลงด้วย ในด้านสมบัติทางความร้อนพบว่าอุณหภูมิและเอนทาลปีของการเกิดเจลาทิไนเซชันมีแนวโน้มเพิ่มสูงขึ้นตามความเข้มข้นของน้ำตาลหรือน้ำตาลแอลกอฮอล์ที่เพิ่มขึ้น โดยกลูโคสและซอร์บิทอลทำให้อุณหภูมิและเอนทาลปีของการเกิดเจลาทิไนเซชันของสตาร์ชข้าวเพิ่มขึ้นได้สูงสุด ในแง่การเกิดรีโทรเกรเดชัน พบว่าเอนทาลปีของการหลอมผลึกแอมิโลเพกทินของตัวอย่างที่เติมกลูโคสและซอร์บิทอลมีค่าต่ำกว่าตัวอย่างที่เติมฟรุกโทสที่ความเข้มข้นเท่ากัน ซึ่งชี้ให้เห็นว่ากลูโคสและซอร์บิทอลมีประสิทธิภาพในการชะลอการเกิดรีโทรเกรเดชันได้ดีกว่าฟรุกโทส นอกจากนี้จากการติดตามการเปลี่ยนแปลงของปริมาณของส่วนเสมือนของแข็งพบว่ามีแนวโน้มเพิ่มสูงขึ้นตามระยะเวลาการเก็บรักษาที่เพิ่มขึ้นในทุกตัวอย่าง โดยตัวอย่างควบคุมมีอัตราการเพิ่มขึ้นของส่วนเสมือนของแข็งสูงกว่าเจลสตาร์ชที่เติมน้ำตาลและน้ำตาลแอลกอฮอล์โดยเฉพาะอย่างยิ่งในช่วง 14 วันแรกของการเก็บรักษา ในแง่ความสามารถในการเคลื่อนที่ของน้ำในเจลสตาร์ชพบว่ามีแนวโน้มลดลงเมื่อระยะเวลาการเก็บรักษาเพิ่มขึ้น ซึ่งอาจเป็นผลมาจากน้ำถูกจับไว้โดยองค์ประกอบอื่นภายในระบบ เช่น การเกิดไฮเดรชันกับผลึกสตาร์ช โดยตัวอย่างควบคุมมีการลดลงของ 1H NMR T1 และ T2 สูงที่สุด สำหรับผลของการเติมพรีไบโอติกพบว่าการเติมพรีไบโอติกมีผลสำคัญต่อพฤติกรรมการเกิดเพสต์ของสตาร์ชข้าว โดยเมื่อความเข้มข้นของพรีไบโอติกเพิ่มสูงขึ้น อุณหภูมิการเกิดเพสต์มีแนวโน้มเพิ่มสูงขึ้น ในขณะที่ความหนืดสูงสุดมีแนวโน้มลดลง เมื่อเปรียบเทียบที่ความเข้มข้นเท่ากัน ความหนืดสูงสุดของตัวอย่างที่เติมอินูลินมีค่าสูงกว่าตัวอย่างที่เติม พอลิเด็กซ์โทรสหรือฟรุกโทออลิโกแซ็กคาไรด์ เมื่อความเข้มข้นของพรีไบโอติกเพิ่มขึ้นพบว่าความหนืดเบรกดาวน์และความหนืดเซ็ตแบ็กมีแนวโน้มลดลง สำหรับสมบัติทางความร้อนพบว่าอุณหภูมิของการเกิดเจลาทิไนเซชันเพิ่มสูงขึ้นตามความเข้มข้นของพรีไบโอติกที่เพิ่มขึ้น ในขณะที่เอนทาลปีในการเกิดเจลาทิไนเซชันลดลงเล็กน้อย การเติมพรีไบโอติกสามารถชะลอการเกิดรีโทรเกรเดชันของสตาร์ชข้าว โดยตัวอย่างที่เติมอินูลินมีเอนทาลปีของการหลอมผลึกแอมิโลเพกทินต่ำกว่าตัวอย่างที่เติมพอลิเด็กซ์โทรสและฟรุกโทออลิโกแซ็กคาไรด์ที่ความเข้มข้นเท่ากัน ซึ่งสอดคล้องกับการเปลี่ยนแปลงของปริมาณส่วนเสมือนของแข็ง ที่พบว่าเจลสตาร์ชที่เติมพรีไบโอติกมีการเพิ่มขึ้นของส่วนเสมือนของแข็งในอัตราที่ต่ำกว่าตัวอย่างควบคุม ในด้านความสามารถในการเคลื่อนที่ของน้ำ การเติมพรีไบโอติกทำให้ 1H NMR T1 และ T2 ลดลงในอัตราที่ช้ากว่าเมื่อเทียบกับตัวอย่างควบคุม โดยสรุปพบว่าวัตถุเจือปนคาร์โบไฮเดรตที่ใช้ในงานวิจัยนี้ทำให้สตาร์ชเกิดเจลาทิไนเซชันได้ยากขึ้น ในขณะเดียวกันก็ทำให้สตาร์ชแกรนูลทนทานต่อความร้อนและแรงเฉือนมากขึ้น รวมทั้งช่วยชะลอการเกิดรีโทรเกรเดชัน