Ultrasonic agglomeration of model flour systems: Process parameter-product physico-thermal property relationships.

Ultrasonic compression was applied to wheat flour to create an agglomerated and compacted model food system. This novel process combines physical compression with ultrasonic vibration to permanently weld particles together, thereby producing a robust compact. Fundamental relationships among operating parameters, energy imparted to the specimens, and physical properties of the agglomerated products were developed.

Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency.

Purple corn (PC) and blueberry (BB) extracts were encapsulated in alginate-pectin hydrogel particles to protect anthocyanins (ACNs) from degradation. Combinations of alginate to pectin ratios at 82 to 18% and 43 to 57% and total gum concentrations (TGC) at 2.2% and 2.

Dissolution kinetics of pH responsive alginate-pectin hydrogel particles.

Encapsulation is used for protection of bioactive compounds during processing, storage, and passage through the upper gastrointestinal (GI) tract and delivery to the small intestine. A number of pH responsive synthetic polymers are approved for drug delivery but are not allowed for food applications. We developed a biopolymer mixture composed of alginate and pectin that can form hydrogel when the pH is below 3.

Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes.

Proanthocyanidins and ellagitannins, referred to as "tannins", exist in many plant sources. These compounds interact with proteins due to their numerous hydroxyl groups, which are suitable for hydrophobic associations. It was hypothesized that tannins could bind to the digestive enzymes α-amylase and glucoamylase, thereby inhibiting starch hydrolysis.

Inactivation of Salmonella Enteritidis strains by combination of high hydrostatic pressure and nisin.

The effects of high hydrostatic pressure (HHP) and nisin treatment alone and in combination on cellular components and viability of two Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) strains were evaluated by differential scanning calorimetry (DSC) and plate counting in order to evaluate the relative resistance and optimize the treatment conditions.

Immobilization of a thermostable alpha-amylase by covalent binding to an alginate matrix increases high temperature usability.

Thermostable alpha-amylase was covalently bound to calcium alginate matrix to be used for starch hydrolysis at liquefaction temperature of 95 degrees C. 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDAC) was used as crosslinker. EDAC reacts with the carboxylate groups on the calcium alginate matrix and the amine groups of the enzyme.

In vivo characterization of thermal stabilities of Aeropyrum pernix cellular components by differential scanning calorimetry.

Revival studies of Aeropyrum pernix show that the viability of cells and cell recovery after heat treatment depends on the temperature of treatment. Differential scanning calorimetry (DSC) is used to analyze the relative thermal stabilities of cellular components of A. pernix and to identify the cellular components responsible for the observed lag phase and reduced maximum growth following a heat treatment.

Optimization of growth for the hyperthermophilic archaeon Aeropyrum pernix on a small-batch scale.

Growth of Aeropyrum pernix, the first reported aerobic neutrophilic hyperthermophilic archaeon, was investigated under different cultivation parameters. Different sources of seawater, pH, and the cultivation methods were tested with the aim to improve the biomass production. A 1-L glass flask fitted with a condenser and air diffuser was used as a bioreactor.

Evaluation by differential scanning calorimetry of the effect of acid, ethanol, and NaCl on Escherichia coli.

The influence of acid, ethanol, and NaCl on the cellular components and inactivation of Escherichia coli were evaluated using differential scanning calorimetry. Cell viability was assessed using plate counting. The thermal stability for ribosomal subunit denaturation and the total apparent enthalpy decreased with increasing ethanol, salt, and acid concentrations.

Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage.

Bacteria are expected to be injured or killed by high hydrostatic pressure (HHP). This depends on pressure levels, species and strain of the microorganism and subsequent storage. Injured bacteria may be repaired which could affect the microbiological quality of foodstuffs with an important safety consideration especially in low acid food products.

Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides.

Scanning electron microcopy (SEM), transmission electron microscopy (TEM), and differential scanning calorimetry (DSC) were used to evaluate structural changes in Leuconostoc mesenteroides cells as a function of high-hydrostatic-pressure treatment. This bacterium usually grows in chains of cells, which were increasingly dechained at elevated pressures. High-pressure treatments at 250 and 500 MPa also caused changes in the external surface and internal structure of cells.

Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157:H7 by differential scanning calorimetry.

Differential scanning calorimetry (DSC) was used to evaluate the relative high hydrostatic pressure (HHP) resistances of bacterial strains from Staphylococcus aureus and Escherichia coli O157:H7 in vivo. The total apparent enthalpy change and thermal stability were two DSC parameters used to compare bacterial strains of untreated control and pressure-treated bacteria. DSC thermograms indicated that ribosomal denaturation appears to be a major factor in cell death by both thermal and high pressure treatments.

Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry.

Differential scanning calorimetry (DSC) is used to evaluate the thermal stability and reversibility after heat treatment of transitions associated with various cellular components of Escherichia coli and Lactobacillus plantarum. The reversibility and the change in the thermal stability of individual transitions are evaluated by a second temperature scan after preheating in the DSC to various temperatures between 40 and 130 degrees C. The viability of bacteria after a heat treatment between 55 and 70 degrees C in the DSC is determined by both plate count and calorimetric data.