Food Science Commons^™

Village-Level Processing Of Pangi (Pangium Edule Reinw.) Seeds By The Obu Manuvu Improves The Edibility And Level Of Some Nutritional Factors [Research Note], Rovi Gem E. Villame-Gayagas, Jennifer P. Fronteras, Maria Christna D. Nacar, Aaron P. Lorilla, Pedro A. Alviola Iv

The Philippine Agricultural Scientist

Pangi (Pangium edule Reinw) seed is known to be a poisonous material. However, it becomes safe for consumption after processing. This study determined the effect of village-level processing by the Obu Manuvu community of Marilog District, Davao City, Philippines on the antinutrient and nutritional composition of Pangi seeds. Processing methods involved washing with running water for about 15 s, boiling in water for 30 min, and soaking in flowing water in a nearby river overnight. Results showed that after processing, the levels of antinutrients such as cyanogenic glycosides and oxalates were reduced significantly (p < 0.05) by 99.15% and 78.23%, respectively. Further, the tannin content was also significantly reduced by 96.15%. The crude fat content significantly increased (p < 0.05) by about 54%. Crude ash and fiber decreased, while protein did not change significantly (p < 0.05). Minerals such as calcium and zinc increased (p < 0.05) by 221.43% and 64.39%, respectively while the iron and manganese levels remained unaffected. Findings of the study suggested that the processing method by the Obu Manuvu effectively reduces the level of antinutrients, thereby improving the edibility and safety of Pangi seeds. Further, the processing method improves the level of some nutrients, specifically crude fat, calcium, and zinc.

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …

Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur

All Graduate Theses and Dissertations, Fall 2023 to Present

Refugees face many challenges related to obtaining and preparing adequate and culturally acceptable and desirable foods in their resettlement communities. These challenges often lead to risk of food insecurity and chronic diseases. A review of literature identified the existing delivery strategies and highlighted the need for nutrition education tailored to the refugees’ conditions. This study identified some of the barriers that refugees face, including the English language, transportation, finding items in grocery stores, availability of ingredients and equipment needed for cooking, affordability of food and budgeting. It also highlighted participants’ preference for having nutrition education.

To overcome these challenges, the …

The Evaluation Of Feed Additives On Reducing Enteric Methane Production From Cattle, Reba L. Colin

Department of Animal Science: Dissertations, Theses, and Student Research

Environmental sustainability can be positively impacted by the inclusion of feed additives to reduce enteric methane production from cattle. Methane production can be affected by feed additives that either alter the rumen environment or act as methanogenesis inhibitors. A reduction in methane from cattle can contribute to meeting carbon neutrality.

A metabolism study was conducted to evaluate Alga 1.0, a product containing bromoform, fed to cattle to evaluate the effects on gas emissions. Treatments were (0, 69, or 103 g/d Alga 1.0) fed in a corn-based diet. Headbox-style indirect calorimeters were used to measure gas emissions. Feeding Alga 1.0 linearly …

Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma

All Graduate Theses and Dissertations, Fall 2023 to Present

Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac⁺ Gal⁺ L. helveticus (LH 32), and Lac^- Gal⁺ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …

Understanding The Impact Of Physicochemical Modifications On The Cold Gelling Behavior Of Micellar Casein Concentrate Dispersions, Nathan Pougher

All Graduate Theses and Dissertations, Fall 2023 to Present

When skim milk is filtered via microfiltration, the amount of casein (one of the major milk proteins) in solution can be concentrated. When casein content is high enough (>15%), the solution forms a gel at cold temperatures. With growing trends in the food industry towards simplistic ingredient labels, commonly used gums and stabilizers in the dairy industry are becoming less preferred. In the future, there is potential for the gelling properties of micellar casein to be applied to dairy products as a thickener or stabilizer, but the mechanism behind gel formation isn’t understood well. In this study, the gel …

Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer

All Graduate Theses and Dissertations, Fall 2023 to Present

Milk protein concentrate (MPC) and isolate (MPI), and milk permeate powder (MPP) are functional dairy powder products that are used in food applications worldwide. It is critical that environmental factors and physical powder characteristics during production and storage are controlled. When dairy powders are exposed to non-ideal conditions (high moisture, varying temperatures,) they can quickly become very sticky, and clumpy. When powders become sticky, their ability to easily flow is reduced. As a result, processing and storing the powders effectively and sustainably becomes very difficult.

In the first study, an analysis method was created to test the general flow behavior …

Oxalic Acid: A Blooming Organic Acid For Postharvest Quality Preservation Of Fresh Fruit And Vegetables, Mahmood Ul Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Jashanpreet Kaur, Andrew Woodward, Eben Afrifa-Yamoah, Aman Ullah Malik

Research outputs 2022 to 2026

Oxalic acid (OA) is a unique organic acid that commonly occurs in plants with distinct functions in modulating metabolic processes. To date, the role of OA has primarily been studied in the deactivation of copper-containing preservatives, detoxification of aluminium toxicity and remediation of organic pollutants. During the last two decades, OA has been considered as an antioxidant compound with focus on its potential to enhance crop yield, improve fruit quality, boost nutritional profile, and delay postharvest senescence in fruit and vegetables. It has been established that pre- and postharvest OA application delays ripening and senescence by down-regulating physiological processes such …

Effect Of Different Pre-Growth Temperatures On The Survival Kinetics Of Salmonella Enterica And Listeria Monocytogenes In Fresh-Cut Salad During Refrigerated Storage, Avninder Kaur, Veerachandra K. Yemmireddy

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen …

Effect Of Different Pre-Growth Temperatures On The Survival Kinetics Of Salmonella Enterica And Listeria Monocytogenes In Fresh-Cut Salad During Refrigerated Storage, Avninder Kaur, Veerachandra K. Yemmireddy

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The effect of the pre-growth temperature of bacterial cultures on their subsequent survival kinetics in fresh-cut produce during refrigerated storage was investigated in this study. Three-strain cocktails of Listeria monocytogenes and Salmonella enterica, cultured at different growth temperatures (4, 21, and 37 °C) were inoculated on fresh-cut mixed salad and on individual produce in the mixed salad. The inoculated samples were stored at 4 °C and 80 ± 2% relative humidity (RH) for up to 72 h and the growth, survival, or death kinetics were determined at regular intervals. The results indicate that depending upon the type of pathogen tested, …

Exploring Pathways To Food Science Careers In Southern California: A Case Study In Food Science Career Development, Jeremy L. Hsu, Sarah Ahles, Lilian W. Senger, Anuradha Prakash

Food Science Faculty Articles and Research

Southern California is a diverse region that is home to a high concentration of food science companies, with an increasing demand for additional food scientists and technologists to join this workforce. Despite this abundance of food science companies and the high demand for jobs, there is currently a shortage in the number of qualified food scientists and technologists in the region. This shortage is also observed within higher education, with declining enrollments in the food science graduate and undergraduate programs across Southern California. Here, we conduct a case study to explore the factors that influence students from Southern California to …

Detection And Control Of Environmentally Transmissible Viruses, Anand R. Soorneedi

Doctoral Dissertations

Viruses, owing to their ubiquitous nature and ability to infect almost every other species, have long been a subject of interest for scientists. Some of the virus species can be very deadly to humans and animals alike and can impose a huge economic and health burden across the world. The recent CoVID-19 pandemic underscores the importance of timely detection for developing effective intervention strategies. Unfortunately, some of the virus species that cause significant health and economic impacts do not have robust and reliable detection methods due to several reasons. In some cases, despite having gold standard methods for detection of …

Understanding And Developing Safer Sanitation Agents And Strategies In Food Production Environments, Pragathi Kamarasu

Doctoral Dissertations

Food is a primary resource for survival of human beings, and it is also one of the primary resources for spread of infectious diseases. When both these factors come together it does not only cause ill effects on our health but also causes a burden on the food and agricultural industry. Through the help of science, us researchers and scientists have always tried to reduce this burden. And I hope like a drop of water in the ocean in some way my research contributes towards this. According to WHO currently in 2023 there are about 1 in 10 people falling …

Conventional Solid-State Fermentation Impacts The White Lupin Proteome Reducing The Abundance Of Allergenic Peptides, Arineh Tahmasian, Roger Drew, James A, Broadbent, Angéla Juhász, Mitchell Nye-Wood, Michelle L. Colgrave

Research outputs 2022 to 2026

The demand for high-quality and sustainable protein sources is on the rise. Lupin is an emerging plant-based source of protein with health-enhancing properties; however, the allergenic potential of lupins limits their widespread adoption in food products. A combination of discovery and targeted quantitative proteome measurements was used to investigate the impact of solid-state fermentation induced by Rhizopus oligosporus on the proteome composition and allergenic protein abundances of white lupin seed. In total, 1,241 proteins were uniquely identified in the fermented sample. Moreover, the effectiveness of the solid-state fermentation in reducing the abundance of the tryptic peptides derived from white lupin …

Analysis Of Antioxidant Synergism And Its Mechanisms In Different Food Systems, Ipek Bayram

Doctoral Dissertations

Lipid oxidation results in off-flavors, toxic aldehydes, and co-oxidation of proteins and color compounds. Combining antioxidants to achieve synergistic interactions has been practiced for decades to improve oxidative stability. Nevertheless, synergism mechanisms have been poorly understood and rarely studied. This dissertation examines the mechanisms of antioxidant synergism in a model system with α-tocopherol (α-TOC) and myricetin (MYR). The interactions between α-tocopherol and taxifolin (TAX) were also tested because it has structural similarities to myricetin but has a higher redox potential. The first part of this research focused on the antioxidant interactions between α-tocopherol and myricetin in stripped soybean oil-in-water emulsions …

Evaluating The Potential Of Ozone Microbubbles For Inactivation Of Tulane Virus, A Human Norovirus Surrogate, Bozhong Guan

Masters Theses

Microbubbles are small gas-filled bubbles with diameters ranging from 50 to 1 μm, and less than 200 nm are called nanobubbles. Their small sizes and large specific surface area result in a high gas dissolution rate and long lifetime in liquid. Ozone is a strong oxidant that destroys microorganisms and only produces oxygen as the final by-product in fresh water. However, due to the poor stability of aqueous ozone, critical gas waste happens during treatments which leads to a high economic loss. Microbubbles have shown promising enhancement of ozone treatment. In previous studies, ozone microbubbles exhibited excellent efficacy in the …

Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice, Priya Darshan Gandhi

Masters Theses

Plant-based proteins have gained popularity because of their high nutritional value and more sustainable alternative to animal-based proteins. Soybean and chickpea are two widely consumed plant-based proteins, whereas tempeh is a popular plant-based fermented whole food product that is rich in protein. With the increase in the development of plant-based food products, there is little research into how plant proteins affect gut microbiota characteristics and metabolites. Therefore, there is a need to understand the underlying mechanisms surrounding the consumption of these foods. The purpose of this study was to investigate the health benefits of soybean, chickpea, and their tempeh counterparts’ …

Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha, Gil Cohen

Masters Theses

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties and has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids, yet less is known about the impact on the sensory profile and consumer acceptance. Thus, we aim to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. …

A Novel Machine-Learning Framework Based On A Hierarchy Of Dispute Models For The Identification Of Fish Species Using Multi-Mode Spectroscopy, Mitchell Sueker, Amirreza Daghighi, Alireza Akhbardeh, Nicholas Mackinnon, Gregory Bearman, Insuck Baek, Chansong Hwang, Jianwei Qin, Amanda M. Tabb, Jiahleen Roungchun, Rosalee S. Hellberg, Fartash Vasefi, Moon Kim, Kouhyar Tavakolian, Hossein Kashini Zadeh

Food Science Faculty Articles and Research

Seafood mislabeling rates of approximately 20% have been reported globally. Traditional methods for fish species identification, such as DNA analysis and polymerase chain reaction (PCR), are expensive and time-consuming, and require skilled technicians and specialized equipment. The combination of spectroscopy and machine learning presents a promising approach to overcome these challenges. In our study, we took a comprehensive approach by considering a total of 43 different fish species and employing three modes of spectroscopy: fluorescence (Fluor), and reflectance in the visible near-infrared (VNIR) and short-wave near-infrared (SWIR). To achieve higher accuracies, we developed a novel machine-learning framework, where groups of …

Value-Added Green Processing Of Tomato Waste To Obtain A Stable Free-Flowing Powder Lycopene Formulation Using Supercritical Fluid Technology, Purlen Sezer Okur, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

The tomato processing industry generates large amounts of waste, which creates disposal problems and negatively impacts the environment. Tomato waste contains lycopene, high-value health- and wellness-promoting bioactive, and it is a potential source of natural lycopene for food and nutraceutical applications. However, isolation of lycopene from its source requires toxic solvents, and lycopene is unstable during storage. The objective of this study was to extract lycopene from tomato waste and to convert it to a shelf-stable and easy-to-use free-flowing powder form using green extraction and particle formation processes based on supercritical carbon dioxide (SC-CO2) technology. Lycopene was extracted using SC-CO2 …