Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America.

Indigenous foods are carriers of traditional native North American food culture and living philosophy. They are featured by the wide varieties in fresh and processed forms, richness in nutrition, flavor, health benefits and diversity in origins, but are usually misunderstood or underrepresented in the modern food systems. Conventional processing and cooking methods are sometimes labor-intensive, less efficient and lack science-based guidelines to prevent unseen safety risks and food loss.

Effects of Pea () Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo ().

Iron deficiency remains a public health challenge globally. Prebiotics have the potential to improve iron bioavailability by modulating intestinal bacterial population, increasing SCFA production, and stimulating expression of brush border membrane (BBM) iron transport proteins among iron-deficient populations. This study intended to investigate the potential effects of soluble extracts from the cotyledon and seed coat of three pea () varieties (CDC Striker, CDC Dakota, and CDC Meadow) on the expression of BBM iron-related proteins (DCYTB and DMT1) and populations of beneficial intestinal bacteria in vivo using the model by oral gavage (one day old chicks) with 1 mL of 50 mg/mL pea soluble extract solutions.

Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes.

Defatted green microalgae (DGM) is a rich source of bioavailable iron. However, its use in foods results in unacceptable color and taste development. Therefore, the purpose of this study was to investigate strategies to enhance the use of DGM in foods.

Empire Apple () Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo ().

Approximately $20 billion of apple sales are generated annually in the United States. With an estimated 5 million tons produced yearly in the U.S.

Comparing the Effects of Concord Grape ( L.) Puree, Juice, and Pomace on Intestinal Morphology, Functionality, and Bacterial Populations In Vivo ().

This is a preliminary study evaluating the effect of different fractions of Concord grapes (Vitis labrusca L.) on the brush border membrane (BBM) morphology, duodenal gene expression, and specific gut bacterial populations. For this study, we utilized a unique intraamniotic approach, wherein, the test substances are administered into the amnion of the Gallus gallus egg (on day 17).

Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage.

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutinous rice gels (GR-G) and sweetened glutinous rice cakes (GR-C) made of PEF-treated rice grains were prepared and investigated during 14 days of storage at 4 °C.

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life.

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers' demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated.

Plant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India.

While rates of malnutrition have declined over the last decade in India due to successful government interventions, the prevalence of anemia remains high. Staple foods provide almost 70% of the daily iron intake. As staple foods are a rich source of phytate, this ingested iron is poorly absorbed.

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field.

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains.

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.

Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step for inactivation of vegetative microorganisms. In order to evaluate HPP inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages, pressure tolerance parameters were determined using log-linear and Weibull models in pH-adjusted apple juice (pH 4.

Supplemental Microalgal Iron Helps Replete Blood Hemoglobin in Moderately Anemic Mice Fed a Rice-Based Diet.

Iron deficiency anemia affects 1.2 billion people globally. Our objectives were to determine if (1) supplemental iron extracted from defatted microalgae ( DGM) and (2) a combination of minute amount of plant phytase and inulin could help replete hemoglobin in anemic mice.

Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust.

The increased production of Greek-style yogurt in the past decade has induced the need for the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food system to combat food waste and aid sustainability. However, the processing and treatment of acid whey, which can be environmentally damaging if disposed of incorrectly, can be costly and complex. Upscaling YAW as an ingredient in food products with minimal re-processing is a cost-effective way to bypass the need for further abatement.

Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces.

Consumption of spicy foods and hot sauces is currently a popular trend worldwide. Shelf-stable acidified sauces are commonly hot-filled to ensure commercial sterility, but cold-fill-hold processes might also be suitable if microbial safety and stability are ensured. For this study, model acidified hot pepper sauces were developed and characterized.

Effects of replacing buttermilk with yogurt acid whey in ranch dressing.

Greek-style yogurt has expanded from 5 to 50% of the US yogurt market in the past decade, accompanied by a corresponding increase in production of its by-product: yogurt acid whey (YAW). Yogurt acid whey qualities (e.g.

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods.

Consumers are increasingly searching for preservative-free and "natural" food options. Confectionery products with low water activity (a) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to spoilage. Very few studies have been published addressing filamentous fungi that are tolerant to low a in food products containing all nutrients essential for filamentous fungi growth, including sugars, carbohydrates, proteins, and fats, but not preservatives.

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.

The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (a) on the thermal tolerance and survival of S.

UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.

The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E.

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment.

Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products.

Decreasing pH results in a reduction of anthocyanin coprecipitation during cold stabilization of purple grape juice.

Anthocyanin pigments in grape juice can coprecipitate with potassium bitartrate (KHT) crystals during cold stabilization, but factors that reduce these adsorptive losses are not well understood. We hypothesized that coprecipitation on a % w/w basis should be decreased at lower pH. In initial experiments, model juice solutions containing an anthocyanin monoglucoside extract and varying pH values were subjected to cold-storage to induce KHT crystallization, and anthocyanins in the resulting precipitant were characterized by HPLC.

Determination of the validation frequency for commercial UV juice processing units.

The CiderSure 3500 is one of the most commonly used UV juice processing units in the United States for the nonthermal processing of apple cider and fulfills the 5-log performance standard established by the federal juice HACCP regulation. However, the appropriate validation frequency of this machine's quartz tubes is currently unknown by juice processors and regulatory agencies. Presently, an annual validation is recommended by the manufacturer.

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice.

Gradual exposure to moderate acidic environments may enhance the thermal tolerance and survival of Escherichia coli O157:H7 in acid and acidified foods. Limited studies comparing methodologies to induce this phenomenon have been performed. The effects of strain and physiological state on thermal tolerance and survival of E.

Pickled egg production: effect of brine acetic acid concentration and packing conditions on acidification rate.

U.S. federal regulations require that acidified foods must reach a pH of 4.

Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.

Numerous outbreaks involving fresh juices contaminated with Escherichia coli O157:H7 have occurred in the United States and around the world, raising concern for the safety of these products. Until now, only a few studies regarding the thermal tolerance of this pathogen in acidic juices over a wide range of pH values have been published. Therefore, the effect of varying the pH with different organic acids on the thermal inactivation of non-acid-adapted and acid-adapted E.

Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties.

The phenolic and carotenoid content and quality indices of five Northeast apricot varieties were assessed over two years and the impact of maturity at harvest was evaluated. Four varieties were analyzed at commercial and tree ripe stages and one variety after storage for 4 weeks (0-1 °C, 90-95% relative humidity). Total phenolic content ranged from 44.

Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.

Based on current U.S. Food and Drug Administration acidified foods guidelines, regulatory approval of commercial pickled egg production without a final heat treatment requires challenge studies.