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Full-Text Articles in Life Sciences

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix Nov 2019

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix

LSU Master's Theses

Whole and fresh-cut produce are minimally processed and, therefore susceptible to microbial contamination. This study examined the survival or growth of Listeria monocytogenes on whole, and fresh-cut produce at different storage temperatures. Fresh fruits (cantaloupes, pears, pineapples, papayas, and watermelon) and vegetables (broccoli, cauliflower, lettuce, kale, and green bell peppers) were cut into 25 g pieces and were spot inoculated with 0.5 mL (8 Log CFU/mL) of Listeria monocytogenes. Inoculated fresh-cut samples were stored at 4°C or 13°C for 6 days. To represent the outer surface of the produce, cantaloupes and green bell pepper disks (20 ...


Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles Jan 2019

Effects Of Red Raspberry Polyphenols And Metabolites On Biomarkers Of Inflammation And Insulin Resistance In Prediabetes And Type 2 Diabetes, Reynaldo Moreno Ucles

LSU Doctoral Dissertations

Berry fruits are rich sources of polyphenolic compounds (PCs), which can promote health benefits. Anthocyanin concentrations of red raspberry (RR)(Rubus idaeus) extracts were determined to be a total of 887.6 ± 262.8 μg/g cyanidin-3-sophoroside (C3S) equivalents with C3S being the most prevalent. Ellagitannin analysis by MALDI-TOF indicated sanguiin H-6 and lambertianin C were the major ellagitannins present in RR. To explore the efficacy of RR in modulating diabetes, seven type 2 diabetes mellitus (T2DM) and two pre-diabetic patients were given drinks delivering one RR serving (123 g) per day in a smoothie for two weeks. Blood samples ...


Influences Of Spiciness And Visual Color Cue On Salty Taste Intensity Perception In Reduced-Sodium Cheese Dips, Valentina Rosasco Silva Jul 2018

Influences Of Spiciness And Visual Color Cue On Salty Taste Intensity Perception In Reduced-Sodium Cheese Dips, Valentina Rosasco Silva

LSU Master's Theses

The current high levels of dietary sodium intake are negatively affecting consumers’ health. Reducing sodium consumption to the recommended amount could help prevent around 2.5 million deaths yearly and save up to $18 billion dollars in health care costs worldwide. The main objective of this research was to evaluate the possibility of increasing the saltiness perception and acceptability of reduced-sodium cheese dips by using the multisensory approach and analyzing gender differences towards salty taste expectations. Two experiments were conducted: I) The combined effects of gender and visual color cue on salty taste expectations, liking, and purchase intent (PI) of ...


Whole Tart Cherry Improves Disease Activity Index In Rat Model Of Dextran Sulfate Solution – Induced Ulcerative Colitis By Downregulating The Janus 1 And Janus 3 Kinases And Tnf - Alpha, Johana Alexandra Coronel Apr 2018

Whole Tart Cherry Improves Disease Activity Index In Rat Model Of Dextran Sulfate Solution – Induced Ulcerative Colitis By Downregulating The Janus 1 And Janus 3 Kinases And Tnf - Alpha, Johana Alexandra Coronel

LSU Master's Theses

Ulcerative colitis (UC) is a disabling inflammatory bowel disease. UC is characterized by chronic, relapsing inflammation of the colon and rectum. Current treatments such as monoclonal antibodies against TNF-α, IL-6, IL-12/p40, adhesion molecules, Janus kinases (JAK) inhibitors have side effects or lose their effects over time. Alternative approaches with fewer side effects for patients are needed. Montmorency tart cherries (Prunus cerasus) are a good source of anti-inflammatory flavonoids. We hypothesized that regular consumption whole tart cherry (TC) standardized to its major anthocyanin content, namely cyanidin-3-glucosyl-rutinoside, would be effective in reducing inflammation in UC. The aim of this research was ...


Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez Mar 2018

Development, Acceptability, And Emotional Responses Of Low-Sodium Roasted Peanuts And Flavored Spreads, Kairy Dharali Pujols Martinez

LSU Doctoral Dissertations

The objective of this research was to evaluate the feasibility of developing acceptable low-sodium products by using a salt-replacement technique, an oil-in-water emulsion system, and health benefit information to improve consumers’ awareness of low-sodium diets. Three experiments were conducted: (I) Sensory characteristics and optimization of low-sodium roasted peanuts by substitution of NaCl with KCl, and addition of glycine (Gly) as a bitterness blocker; (II) Rejection threshold (RjT) of KCl added to low-sodium roasted peanuts using a 2AC-test; (III) Development of acceptable low-sodium and sodium-free spreads by flavor modification and their use on turkey salad sandwiches. In study I, results showed ...


Interaction Of Cocoa Powder With Intestinal Microbiota, Zuyin Li Jan 2018

Interaction Of Cocoa Powder With Intestinal Microbiota, Zuyin Li

LSU Doctoral Dissertations

Cocoa powder contains polyphenolic compounds, which can provide potential health benefits to humans. The human gastroinestinal tract hosts diverse microorganisms which are called the human gut microbiota. These microbes can utilize carbohydrates through fermentation resulting in the production of short chain fatty acids (SCFAs), which cause a reduction of pH in gastroinestinal tract. The cocoa processing can change the composition of the carbohydrates, which can affect the fermentation patterns.

In this study we established an in vitro model system which simulated gastric digestion and colon fermentation. Five different processed cocoa samples (alkalized cocoa samples: D-11-B and D-11-S; non-alkalized cocoa samples ...


Effect Of Hot Water Conditioning On Microbial Safety And Quality Of In-Shell Pecans, Karuna Kharel Nov 2017

Effect Of Hot Water Conditioning On Microbial Safety And Quality Of In-Shell Pecans, Karuna Kharel

LSU Master's Theses

Hot water conditioning of in-shell pecans is one common practice followed by industries to facilitate shelling. It also acts as a preventive control for potential microbiological contamination that might occur during pre- and post-harvest processes. However, heat treatment may have an effect on the eating quality of nuts. The main objectives of the study were to develop a post-harvest hot water treatment intervention as a kill step to destroy foodborne pathogens on in-shell pecans and evaluate the effect of treatments on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted pecans. The time (1-5 min) and temperature (70 ...


Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez Nov 2017

Heat, Acid And Osmotic Stress Tolerance Of Leuconostoc Mesenteroides As Influenced By Prior Exposure To Various Mild Stress Conditions, Ingrid C. Osorio Rodriguez

LSU Master's Theses

The importance of Leuconostoc mesenteroides is recognized for its contribution to taste in cultured dairy products. It has been cited for its potential role as a probiotic. Consumer demand exists for new dairy products with health benefits. In the manufacture of probiotic-products survival of Leuconostoc mesenteroides would depend on its ability to tolerate challenging processing and storage conditions. Improved viability by prior exposure to mild stresses can increase stress tolerance toward a more severe stress. Furthermore, it can result in cross-protection due to connection of several proteins in response to stresses. Objective was to evaluate the effect of prior exposure ...


Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon Oct 2017

Interaction Of Cocoa Powder With Intestinal Microbiota, Martha M. Escoto Sabillon

LSU Master's Theses

Cocoa is the fully fermented and dried seed of the cacao tree (Theobroma cacao L.) which has prebiotic properties, due to their high concentration of polyphenols. Therefore, the ingestion of cocoa could cause changes in the proportions of the intestinal microbiota that can influence the intestinal immune response. The objective of this study was to determine the effect of alkalization process of the cocoa bean in the diversity of the gut microbiota. The samples were “lavado” unprocessed cocoa powder, “natural” unprocessed cocoa powder, “D-11-S” as alkalized cocoa powder, “D-11-B” heavily alkalized cocoa powder, and raw cocoa “shells” and a control ...


Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez Oct 2017

Statistical And Technical Methodologies For Duplicated Multiple-Samples Preference And Attribute Intensity Sensory Ranking Test, Kennet Mariano Carabante Ordonez

LSU Doctoral Dissertations

Ranking tests are important preference and attribute difference tools for sensory evaluation. Replicated testing is used widely to reduce the number of panelists required in other sensory methods such as discrimination. The information regarding replications sensory ranking is limited. This research evaluated important statistical and technical aspects for the development of the foundation for duplicated sensory ranking tests. Three studies were accomplished: 1) A study of nonparametric analyses on real preference ranked data; 2) a sensitivity study of two samples serving protocols for duplicated visual ranking, and 3) protocols comparison in taste. In study 1, 125 panelists ranked in duplicates ...


Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus Jun 2016

Discovering Potential Protein, Carbohydrate, And Lipid Based Food Ingredients In A Co-Culture Of Microalgae, Chelsea Tyus

LSU Doctoral Dissertations

Louisiana Native Co-Culture of Microalgae (Chlorella Vulgaris L. and Cyanobacteria Leptolyngbya sp.) (CCA) was studied. CCA is a viable coculture for further investigation as a food component. This research characterized the proteins, carbohydrates, and lipids present in CCA. Algae cultivation parameters were controlled and analyzed. Treatment (Trt) 1 was CCA grown in cultures exposed to average scalar irradiance (ASI) of 1041 ± 269.18 μmol m-2 s-1 PAR and trt 2 was CCA grown in cultures exposed to ASI of 430 ± 96.03 μmol m-2 s-1 PAR. The trt (irradiance exposure) had the desired response on CCA species ratio Trt 1 ...


Effect Of Chitosan As A Stabilizer In Hot Sauce, Richard Arnold Schlottmann Jul 1977

Effect Of Chitosan As A Stabilizer In Hot Sauce, Richard Arnold Schlottmann

LSU Historical Dissertations and Theses

By the use of mild demineralization in the purification of chitin from shrimp shells and optimizing the deacetylation of this chitin, chitosan capable of producing viscosities of 9600 cps were produced. This is substantially higher than the viscosity of the commercial product, whose viscosity is only 1000 cps. The effectiveness of this high quality chitosan as a stabilizer in hot sauces was then investigated. From prelim­inary studies using the commercially produced chitosan, it was concluded that the method of incorporating the gum into the hot sauces was very important. Therefore, three methods of adding the chitosan to the hot ...