Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.

Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home-cooking methods on their protein, functional, physicochemical, and heavy metal profiles.

Development and biochemical characterization of freeze-dried guava powder fortified with Lactobacillus plantarum.

Guava (Psidium guajava L.) is one of the most nutrient-dense fruits, which is native to tropical and subtropical regions of the world. The processing of value-added products from guava has not been carried out on a scale similar to some other fruits, which offers an opportunity to fully exploit the potential of this fruit, such as guava-based nutraceutical food products.

Milk spoilage model predicts that share tables would not meaningfully increase spoilage, and improved storage systems can reduce spoilage.

School share tables offer opportunities for food recovery and increased access to healthy foods by allowing students to donate or consume unopened items, such as cartons of milk. However, stakeholders have concerns about temperature abuse potentially causing premature milk spoilage. Although previous research showed short ambient temperature abuse of milk (under conditions representing share tables) does not meaningfully affect microbial milk quality, differences across school cafeterias (e.

Inactivation of Salmonella and Shiga-toxin producing Escherichia coli on soft wheat kernels using vacuum steam pasteurization.

Wheat, the raw material for flour milling, can be contaminated with enteric pathogens, leading to outbreaks linked to flour. In previous lab-scale studies, vacuum steam treatment was able to reduce Salmonella Enteritidis PT30 and Shiga-toxin producing E. coli (STEC) O121 levels on soft wheat kernels while maintaining flour quality and gluten functionality.

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries.

Frozen berries have been repeatedly linked to acute gastroenteritis caused by norovirus, the most common cause of foodborne illness in the United States. Many guidelines recommend that frozen berries be microwaved for at least 2 min, but it is unclear if this thermal treatment is effective at inactivating norovirus. The objective of this study was to model the effect of microwave heating at varying power levels on the survival of bacteriophage MS2, a norovirus surrogate, when inoculated onto frozen strawberries.

Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing.

Simultaneous estimation of thermal properties can be challenging, especially when the parameters are temperature-dependent. Previous research has shown that by using a complementary experiment, temperature-dependent thermal conductivity can be estimated using a single experiment. The objective of this study was to optimize the complementary experiments that can facilitate the simultaneous estimation of temperature-dependent thermal conductivity and volumetric heat capacity.

Modeling inactivation kinetics for Enterococcus faecium on the surface of peanuts during convective dry roasting.

Dry roasting can reduce Salmonella contamination on peanuts. While previous studies evaluated impact of product temperature, process humidity, product moisture, and/or product water activity on Salmonella lethality, no published study has tested multiple primary and secondary models on data collected in a real-world processing environment. We tested multiple primary and secondary models to quantify Salmonella surrogate, Enterococcus faecium, inactivation on peanuts.

Modeling the Effects of Product Temperature, Product Moisture, and Process Humidity on Thermal Inactivation of Salmonella in Pistachios during Hot-Air Heating.

Abstract: Prior efforts to model bacterial thermal inactivation in and on low-moisture foods generally have been based on isothermal and iso-moisture experiments and have rarely included dynamic product and process variables. Therefore, the objective of this study was to test appropriate secondary models to quantify the effect of product temperature, product moisture, and process humidity on thermal inactivation of Salmonella Enteritidis PT30 on pistachios subjected to dynamic dry- or moist-air heating. In-shell pistachios were inoculated with Salmonella Enteritidis PT30, equilibrated in controlled-humidity chambers (to target water activities [aw] of 0.

Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.).

Background: While it is generally accepted that fast-cooking germplasm benefits consumers, benefits to the canning industry have not been established. Genotypes with good canning quality withstand the canning process while remaining intact with good appearance, but canning protocols used by breeders typically involve long processing times that may overcook some genotypes. The goal of this study was to identify whether cooking time influences canning quality in dry beans and whether reducing processing time could improve canning quality of fast-cooking genotypes.

Construction of A New Dose-Response Model for Considering Growth and Decay Kinetics on Skin.

. In order to determine the relationship between an exposure dose of () on the skin and the risk of infection, an understanding of the bacterial growth and decay kinetics is very important. Models are essential tools for understanding and predicting bacterial kinetics and are necessary to predict the dose of organisms post-exposure that results in a skin infection.

Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating.

Some thermal processes, such as pistachio roasting, are not yet well characterized with respect to the impact of product and process variables on Salmonella lethality. This study aimed to quantify the effects of process temperature, humidity, and initial product water activity (a), on Salmonella lethality for in-shell pistachios. In-shell pistachios were inoculated with Salmonella Enteritidis PT 30 (∼8.

Migration of antioxidants from polylactic acid films, a parameter estimation approach: Part I - A model including convective mass transfer coefficient.

A two-step solution based on the boundary conditions of Crank's equations for mass transfer in a film was developed. Three driving factors, the diffusion (D), partition (K) and convective mass transfer coefficients (h), govern the sorption and/or desorption kinetics of migrants from polymer films. These three parameters were simultaneously estimated.

Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models.

Migration studies of chemicals from contact materials have been widely conducted due to their importance in determining the safety and shelf life of a food product in their packages. The US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) require this safety assessment for food contact materials. So, migration experiments are theoretically designed and experimentally conducted to obtain data that can be used to assess the kinetics of chemical release.

Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage.

Color degradation in cranberry juice during storage is the most common consumer complaint. To enhance nutritional quality, juice is typically fortified with vitamin C. This study determined effect of gallic acid, a natural antioxidant, for the preservation of anthocyanins (ACYs) and color, and estimated kinetics of ACYs and color degradation.

Modeling the Effect of Temperature and Water Activity on the Thermal Resistance of Salmonella Enteritidis PT 30 in Wheat Flour.

Salmonella continues to be a problem associated with low-moisture foods, particularly given enhanced thermal resistance at lower water activity (a). However, there is a scarcity of thermal inactivation models accounting for the effect of a. The objective of this study was to test multiple secondary models for the effect of product (wheat flour) a on Salmonella enterica Enteritidis phage type 30 thermal resistance.

Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods.

Thermal diffusivity is an important transport property needed in modeling and computations of transient heat transfer in basic food processing operations. In addition, the prediction of nutritional and microbial changes occurring in food during thermal processing requires knowledge of thermal diffusivity of foods. The objectives of this study were to develop a new nonisothermal and nonlinear determination method of thermal diffusivity and to measure the thermal diffusivity of low-moisture foods using that new method.

Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.

The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days.

Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methods.

Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties than those from other techniques.

Parameter estimation in food science.

Modeling includes two distinct parts, the forward problem and the inverse problem. The forward problem-computing y(t) given known parameters-has received much attention, especially with the explosion of commercial simulation software. What is rarely made clear is that the forward results can be no better than the accuracy of the parameters.

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry by-products.

Unlabelled: The effect of spray drying on degradation of nutraceutical components in cull blueberry extract was investigated. Samples collected before and after spray drying were tested for antioxidant capacity using oxygen radical absorbance capacity (ORAC(FL) ) and total phenolics; and for individual anthocyanidins. In Study 1, four different levels of maltodextrin (blueberry solids to maltodextrin ratios of 5: 95, 10: 90, 30: 70, and 50: 50) were spray dried a pilot-scale spray dryer.

Dietary supplementation with watermelon pomace juice enhances arginine availability and ameliorates the metabolic syndrome in Zucker diabetic fatty rats.

Watermelon is rich in L-citrulline, an effective precursor of L-arginine. This study was conducted to determine whether dietary supplementation with watermelon pomace juice could ameliorate the metabolic syndrome in the Zucker diabetic fatty (ZDF) rat, an animal model of noninsulin-dependent diabetes mellitus. Nine-week-old ZDF rats were assigned randomly to receive drinking water containing 0% (control) or 0.