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Rollins A, Ho K, Fernandez LG, Lardizabal MA, Roth B, O'Keefe SF, Matthews MR. The sandwich technique for quick and efficient application of negative pressure wound therapy to the feet and hands: a case report. Wounds 2023; 35:E17-E21. [PMID: 36749993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
INTRODUCTION NPWT is a surgical dressing that combines polyurethane foam with the subsequent application of continuous or intermittent negative pressure. NPWT facilitates granulation tissue production by macrostrain, microstrain and, if desired, fluid instillation. Sealing the polyurethane foam over the wound bed is achieved using acrylic drapes; however, this can be difficult to use in some anatomic sites. Failure to achieve an effective seal can necessitate additional supplies, which has led to increased innovation in developing a more effective NPWT seal over the target wound bed. Obtaining an effective pressure seal on the feet or hands can be difficult because these anatomic sites have distinct curvature for each digit, with multiple interdigital web spaces and independent mobility. In this case report, the authors propose a technique to apply either an acrylic drape or combination acrylic and soft silicone drape utilizing the "sandwich technique" to seal NPWT foam quickly and efficiently to the feet or hands.
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Affiliation(s)
- Austin Rollins
- Podiatric Surgical Resident, Department of Podiatry, Valleywise Health Medical Center, Phoenix, AZ
| | - Kristie Ho
- Podiatric Surgical Resident, Department of Podiatry, Valleywise Health Medical Center, Phoenix, AZ
| | - Luis G Fernandez
- Professor of Surgery, Dept. of Surgery, Div. of Trauma Surgery/Surgical Critical Care, University of Texas Health Science Center, Tyler, Texas
| | - Marisse A Lardizabal
- Attending, Department of Podiatry, Valleywise Health Medical Center, Phoenix, AZ
| | - Bryan Roth
- Chief, Department of Podiatry, Valleywise Medical Center, Phoenix, AZ
| | | | - Marc R Matthews
- Associate Professor of Surgery, University of Arizona and Creighton University School of Medicine, The Arizona Burn Center, Phoenix, AZ
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Carneiro RCV, Drape TA, Neill CL, Zhang B, O'Keefe SF, Duncan SE. Assessing Consumer Preferences and Intentions to Buy Edamame Produced in the U.S. Front Sustain Food Syst 2022. [DOI: 10.3389/fsufs.2021.736247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Due to the growing consumer demand for edamame (vegetable soybean) in the U.S., the domestic production of this specialty crop has been promoted in several Mid-Atlantic and Southeast states as an economically attractive alternative to replace the decreasing tobacco production. For the edamame agrobusiness to be successful in the U.S., consumer studies are as needed as new commercial cultivars that are developed for the U.S. environment. Thus, in this exploratory study, we investigated consumers' preferences and intentions to buy edamame products in the U.S., especially domestic products. Data was collected through a web-based survey distributed through QualtricsXM and a convenience sampling method was chosen. Volunteers who completed the survey (N = 309) were 82% female, 57% residents of the South Atlantic area, and 79% daily consumers of vegetables. Survey respondents had a positive attitude toward domestically produced vegetables and valued supporting U.S. producers. Overall, domestically grown, in-shell edamame products were preferred compared to shelled edamame or imported products. Regarding future purchasing, respondents exhibited higher intention to buy fresh edamame relative to frozen edamame. Additionally, respondents considered price, availability, and familiarity with the vegetable brand, respectively, as the most important factors in their decision-making process to buy edamame products. Our study confirmed there is a market potential for domestically produced edamame and it also provides valuable information to support future studies, production decisions, and the growth of the edamame agrobusiness in the U.S.
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Carneiro RC, Ye L, Baek N, Teixeira GH, O'Keefe SF. Erratum to “Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications” [J.Funct. Foods 76 (2021) 104317]. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Carneiro RCV, Wang C, Yu J, O'Keefe SF, Duncan SE, Gallagher CD, Burlingame GA, Dietrich AM. Check-if-apply approach for consumers and utilities to communicate about drinking water aesthetics quality. Sci Total Environ 2021; 753:141776. [PMID: 32911162 DOI: 10.1016/j.scitotenv.2020.141776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/13/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Globally, consumers judge their drinking water through its aesthetic qualities because tastes, odors, and appearances are readily detectable by untrained consumers. Consumer feedback is critical to the water industry for efficient resolution of aesthetic water quality issues, although consumer descriptions of taste and odor issues can sometimes be unfocused or confusing. A user-friendly approach can facilitate consumer communications to utilities in the challenging task of describing drinking water taste and odor issues. The purpose of this study was to develop a list of taste and odor descriptors and test a novel "check-if-apply" approach to describe drinking water quality. The final list contained 28 individual and/or groups of descriptors. 75 participants tested water samples impacted by various tastants or odorants: duplicate samples of chloraminated tap water, tap water with heptanal, tap water with 2-methylisoborneol (MIB), tap water with NaCl, bottled water, and bottled water with CuSO4. Participants used a 9-point hedonic scale (1 = 'dislike extremely'; 9 = 'like extremely') to rate overall liking of each sample, and they used the check-if-apply list to describe the taste or odor. Participants also answered a brief questionnaire and used a 5-point scale (1 = 'very difficult'; 5 = 'very easy') to evaluate their experience using the check-if-apply list. Significant differences were observed in acceptability and sensory profile of samples (p-value <0.05). Tap water with MIB had the lowest acceptability mean score (3.43 ± 1.74), while flavorless bottled water had the highest acceptability mean score (6.23 ± 1.47). 'Salty', 'metallic', 'chemical' and 'musty/earthy' were the dominant descriptors for NaCl, CuSO4, heptanal, and MIB, respectively. Most participants (81%) found the check-if-apply list as 'somewhat easy' to 'very easy' to use (mean = 3.44 ± 1.07) and suggested it as a user-friendly lexicon for consumers and utilities to communicate about water quality.
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Affiliation(s)
- Renata C V Carneiro
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Chunmiao Wang
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Jiawei Yu
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-environmental Sciences, University of Chinese Academy of Sciences, 18 Shuangqing Road, Haidian District, Beijing 100085, China.
| | - Sean F O'Keefe
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Susan E Duncan
- Food Science and Technology, Virginia Tech, 1230 Washington Street SW, 402 HABB1, Blacksburg, VA 24061, United States.
| | - Conor D Gallagher
- Computer Science, Virginia Tech, 220 Hancock Hall, 490 Old Turner Street, Blacksburg, VA 24061, United States.
| | - Gary A Burlingame
- Bureau of Laboratory Services, Philadelphia Water Department, 1500 E. Hunting Park Avenue, Philadelphia, PA 19124, United States.
| | - Andrea M Dietrich
- Civil and Environmental Engineering, Virginia Tech, 418 Durham Hall, 1145 Perry Street, MC 0246, Blacksburg, VA 24061, United States.
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Clark EA, Duncan SE, Hamilton LM, Bell MA, Lahne J, Gallagher DL, O'Keefe SF. Characterizing consumer emotional response to milk packaging guides packaging material selection. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.103984] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Carneiro RC, Ye L, Baek N, Teixeira GH, O'Keefe SF. Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104317] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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7
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Carneiro RCV, Duncan SE, O'Keefe SF, Yin Y, Neill CL, Zhang B. Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S. Front Sustain Food Syst 2020. [DOI: 10.3389/fsufs.2020.00124] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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8
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Carneiro RCV, Wang H, Duncan SE, O'Keefe SF. Flavor compounds in Vine Tea ( Ampelopsis grossedentata) infusions. Food Sci Nutr 2020; 8:4505-4511. [PMID: 32884730 PMCID: PMC7455982 DOI: 10.1002/fsn3.1754] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 11/17/2022] Open
Abstract
Vine tea (Ampelopsis grossedentata) is a tea traditionally used in Chinese herbal medicine that is rich in the natural antioxidant dihydromyricetin (ampelopsin). In addition to its multiple health benefits, vine tea extracts and dihydromyricetin have been suggested as potential natural antioxidants for food applications, such as soybean oil and meat products. However, there is still little information available on vine tea chemistry, and in particular the volatile profile and sensory characteristics, which can affect product acceptability and restrict its use as a natural antioxidant. The objective of this exploratory study was to identify potential volatile components present in vine tea in order to support further research and applications in the food industry. Vine tea infusions brewed from commercial samples were characterized by acidic pH values and a dark, reddish-yellow color. Twenty-one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. Further studies are suggested to quantify the volatile compounds and understand their importance to vine tea's aroma profile. Sensory studies are also suggested to access consumer's acceptability of vine tea and products containing vine tea as an ingredient.
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Affiliation(s)
| | - Hengjian Wang
- Department of Food Science and TechnologyVirginia TechBlacksburgVAUSA
| | - Susan E. Duncan
- Department of Food Science and TechnologyVirginia TechBlacksburgVAUSA
| | - Sean F. O'Keefe
- Department of Food Science and TechnologyVirginia TechBlacksburgVAUSA
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Jin Q, Wang Z, Feng Y, Kim YT, Stewart AC, O'Keefe SF, Neilson AP, He Z, Huang H. Grape pomace and its secondary waste management: Biochar production for a broad range of lead (Pb) removal from water. Environ Res 2020; 186:109442. [PMID: 32302873 DOI: 10.1016/j.envres.2020.109442] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 02/28/2020] [Accepted: 03/24/2020] [Indexed: 06/11/2023]
Abstract
Grape pomace (GP) management has been a challenge worldwide. We have previously demonstrated a biorefinery process to recover oil and polyphenols, and produce biofuels from GP sequentially, although over 50% of GP solid waste remains post-processing. To approach zero solid waste during GP processing, herein a pyrolysis process was designed for converting GP and its secondary processing wastes to biochars, which were then evaluated for lead (Pb) adsorption from water. GP lignin pyrolyzed at 700 °C (GPL2700 biochar) with specific surface area of 485 m2/g showed the highest Pb adsorption capacity, and achieved 66.5% of Pb removal from an initially high concentration of 300 mg/L within 30 min. At low initial Pb concentrations (50-3000 μg/L), GPL2700 biochar could reduce Pb concentrations to 0.208-77.2 μg/L. In addition, experimental and modeling results revealed that both physisorption and chemisorption mechanisms were involved in the adsorption process of GPL2700 biochar.
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Affiliation(s)
- Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA, 24061, USA
| | - Zixuan Wang
- Department of Energy, Environmental and Chemical Engineering, Washington University in St. Louis, One Brookings Drive, St. Louis, MO, 63130, USA
| | - Yiming Feng
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA, 24061, USA
| | - Young-Teck Kim
- Department of Sustainable Biomaterials, Virginia Polytechnic Institute and State University, 230 Cheatham Hall, Blacksburg, VA, 24061, USA
| | - Amanda C Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA, 24061, USA
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA, 24061, USA
| | - Andrew P Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA
| | - Zhen He
- Department of Energy, Environmental and Chemical Engineering, Washington University in St. Louis, One Brookings Drive, St. Louis, MO, 63130, USA.
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA, 24061, USA.
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10
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Clark EA, Kessinger J, Duncan SE, Bell MA, Lahne J, Gallagher DL, O'Keefe SF. The Facial Action Coding System for Characterization of Human Affective Response to Consumer Product-Based Stimuli: A Systematic Review. Front Psychol 2020; 11:920. [PMID: 32528361 PMCID: PMC7264164 DOI: 10.3389/fpsyg.2020.00920] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 04/14/2020] [Indexed: 12/13/2022] Open
Abstract
To characterize human emotions, researchers have increasingly utilized Automatic Facial Expression Analysis (AFEA), which automates the Facial Action Coding System (FACS) and translates the facial muscular positioning into the basic universal emotions. There is broad interest in the application of FACS for assessing consumer expressions as an indication of emotions to consumer product-stimuli. However, the translation of FACS to characterization of emotions is elusive in the literature. The aim of this systematic review is to give an overview of how FACS has been used to investigate human emotional behavior to consumer product-based stimuli. The search was limited to studies published in English after 1978, conducted on humans, using FACS or its action units to investigate affect, where emotional response is elicited by consumer product-based stimuli evoking at least one of the five senses. The search resulted in an initial total of 1,935 records, of which 55 studies were extracted and categorized based on the outcomes of interest including (i) method of FACS implementation; (ii) purpose of study; (iii) consumer product-based stimuli used; and (iv) measures of affect validation. Most studies implemented FACS manually (73%) to develop products and/or software (20%) and used consumer product-based stimuli that had known and/or defined capacity to evoke a particular affective response, such as films and/or movie clips (20%); minimal attention was paid to consumer products with low levels of emotional competence or with unknown affective impact. The vast majority of studies (53%) did not validate FACS-determined affect and, of the validation measures that were used, most tended to be discontinuous in nature and only captured affect as it holistically related to an experience. This review illuminated some inconsistencies in how FACS is carried out as well as how emotional response is inferred from facial muscle activation. This may prompt researchers to consider measuring the total consumer experience by employing a variety of methodologies in addition to FACS and its emotion-based interpretation guide. Such strategies may better conceptualize consumers' experience with products of low, unknown, and/or undefined capacity to evoke an affective response such as product prototypes, line extensions, etc.
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Affiliation(s)
- Elizabeth A. Clark
- Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
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11
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Wang A, Duncan SE, Whalley NW, O'Keefe SF. Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case. Food Chem 2020; 323:126699. [PMID: 32315945 DOI: 10.1016/j.foodchem.2020.126699] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 03/08/2020] [Accepted: 03/25/2020] [Indexed: 11/17/2022]
Abstract
Effect of varied LED color temperatures on photo-oxidation in 2% fat milk and protection efficiency of packaging with and without light-protective additives (LPA) under different color temperatures was firstly evaluated. Riboflavin (Rb) is one of the critical photo-sensitizers in 2% milk when exposed to LED light. Higher color temperature with higher relative intensity of Rb absorbance region resulted in lower Rb and vitamin A retention, lower dissolved oxygen content, and higher TBARS value in milk packaged with non-LPA packaging. Yellow pigmented packaging that completely blocked the Rb absorbance region of all three LED color temperatures successfully reduced the rate of degradation of milk nutrients and flavor. TiO2-added packaging partially block the destructive light wavelength; higher level of TiO2 provided a longer protection on milk freshness. Combination of appropriate LED color temperature and LPA-packaging provided a cost-effective solution for minimizing photo-oxidation in retail dairy case.
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Affiliation(s)
- Aili Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
| | - Nicole W Whalley
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Virginia Tech, Blacksburg 24061, United States
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Ma S, Kim C, Neilson AP, Griffin LE, Peck GM, O'Keefe SF, Stewart AC. Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders. J Food Sci 2019; 84:2147-2158. [PMID: 31313833 PMCID: PMC6771615 DOI: 10.1111/1750-3841.14713] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/14/2019] [Accepted: 06/06/2019] [Indexed: 12/31/2022]
Abstract
Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L-P titration method and DMAC method resulted in higher quantitative values than the F-C method and BSA precipitation method, respectively. However, ratios of results obtained by the L-P and F-C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. PRACTICAL APPLICATION: This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composition of the samples significantly influenced the results. Our findings can help manufacturers of fruit-based products choose the most appropriate analytical method for polyphenol quantification as part of a quality assurance program or to convey information on dietary polyphenol content to consumers. An assessment of analytical method validation parameters is provided for each of the four methods, which will help users of these methods to understand their limitations.
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Affiliation(s)
- Sihui Ma
- Dept. of Food Science and TechnologyVirginia Polytechnic Inst. and State Univ.360 Duck Pond Dr.BlacksburgVA24061USA
| | - Cathlean Kim
- Dept. of BiochemistryVirginia Polytechnic Inst. and State Univ.111 Engel HallBlacksburgVA24061USA
| | - Andrew P. Neilson
- Dept. of Food Science and TechnologyVirginia Polytechnic Inst. and State Univ.360 Duck Pond Dr.BlacksburgVA24061USA
| | - Laura E. Griffin
- Dept. of Food Science and TechnologyVirginia Polytechnic Inst. and State Univ.360 Duck Pond Dr.BlacksburgVA24061USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture SectionCornell Univ.121 Plant Science BuildingIthacaNY14853USA
| | - Sean F. O'Keefe
- Dept. of Food Science and TechnologyVirginia Polytechnic Inst. and State Univ.360 Duck Pond Dr.BlacksburgVA24061USA
| | - Amanda C. Stewart
- Dept. of Food Science and TechnologyVirginia Polytechnic Inst. and State Univ.360 Duck Pond Dr.BlacksburgVA24061USA
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Mohammad Zadeh E, O'Keefe SF, Kim YT. Lignin-Based Biopolymeric Active Packaging System for Oil Products. J Food Sci 2019; 84:1420-1426. [PMID: 31162865 DOI: 10.1111/1750-3841.14632] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 03/21/2019] [Accepted: 04/08/2019] [Indexed: 11/28/2022]
Abstract
Antioxidant activity of enzymatically modified soybean protein film with two different forms of added lignin (alkali lignin and lignosulfonate) was investigated using two stimulated food systems involving direct and indirect contact with soybean oil and fish fatty acid ethyl ester (FAEE). For the direct system, control and lignin-doped films were added to oil vials which were stored at dark under 40 °C whereas for indirect, films were used to cover oil-containing glass vials stored under standard commercial lighting conditions. Autoxidation of oil samples in the direct contact system was determined by peroxide value (PV), color, headspace oxygen, and volatile compounds, while for the indirect contact system photoxidation was determined by using PV and color. For the direct contact system with soybean oil, the PV was significantly lower during storage for both lignins used compared to the control (packaging system without lignin film). There was not a significant effect of lignin on the color of the oils (P > 0.05). Modified films tested in this study did not have a significant effect on headspace oxygen contents of oil samples; however, it resulted in reduced volatile compounds for both soybean oil and fish oil samples. Based on our observation, soybean protein films with lignin showed a greater impact on soybean oil than fish oil, possibly because of high initial oxidation levels in the fish oil. Enzymatic modified soy protein films with lignin are alternative active packaging materials for highly sensitive to oxidation by radical and UV light. PRACTICAL APPLICATION: Plastic packaging materials require the use of petroleum oil and are not biodegradable. Packaging materials made from renewable, biodegradable biopolymers are of great interest but often suffer from performance problems, such as weak mechanical properties compared to petroleum-based plastics. Applying modified biopolymeric film with lignin in the inner layer of food packaging system improved some aspects of their performance during storage, not only by preventing the migration of chemical compounds from the package to the food but also by radical scavenging activity and UV-blocking ability of the packaging system.
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Affiliation(s)
- Elham Mohammad Zadeh
- Dept. of Sustainable Biomaterials, Virginia Tech, 230 Cheatham Hall, Blacksburg, VA, 24061, USA
| | - Sean F O'Keefe
- Dept. of Food Science and Technology, Virginia Tech, 402A HABB1, Blacksburg, VA, 24061, USA
| | - Young-Teck Kim
- Dept. of Sustainable Biomaterials, Virginia Tech, 230 Cheatham Hall, Blacksburg, VA, 24061, USA
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Griffin LE, Fausnacht DW, Tuzo JL, Addington AK, Racine KC, Zhang H, Hughes MD, England KM, Bruno RS, O'Keefe SF, Neilson AP, Stewart AC. Flavanol supplementation protects against obesity-associated increases in systemic interleukin-6 levels without inhibiting body mass gain in mice fed a high-fat diet. Nutr Res 2019; 66:32-47. [DOI: 10.1016/j.nutres.2019.03.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 02/21/2019] [Accepted: 03/18/2019] [Indexed: 12/21/2022]
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15
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Teixeira GHA, O'Keefe SF. Short communication: Mycosporine-like amino acids protect natamycin against photodegradation in milk exposed to fluorescent or light-emitting diode light. J Dairy Sci 2019; 102:4972-4977. [PMID: 30904309 DOI: 10.3168/jds.2018-15658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Accepted: 02/03/2019] [Indexed: 01/21/2023]
Abstract
Natamycin has been used as a natural antimicrobial in dairy products, but the poor light stability of natamycin can limit usefulness in food products. Mycosporine-like amino acids are strong UV absorbers and might be useful as an additive to decrease light-induced degradations. Therefore, the objective of this study was to evaluate the photoprotective effect of mycosporine-like amino acids (MAA) in cow milk stored under 2 lighting conditions in retail commercial display cabinets with fluorescent and high intensity light-emitting diode illumination. When milk was exposed to both fluorescent and light-emitting diode light, natamycin degradation was very fast, and only 17.1 ± 0.9% of its original concentration was observed after 8 d at 4.0°C. On the other hand, by adding MAA into milk, natamycin was retained at 82.2 ± 0.9% and 92.2 ± 0.9% when low and high MAA levels were used, respectively. However, high MAA levels resulted in color changes. Therefore, MAA at low levels had a photoprotective effect for natamycin stability in cow milk exposed to light in refrigerated glass containers.
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Affiliation(s)
- G H A Teixeira
- Depto. de Produção Vegetal, Universidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Veterinárias (FCAV), Campus Jaboticabal, 14.884-900, Jaboticabal, SP, Brazil.
| | - S F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061
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Ma S, Neilson AP, Lahne J, Peck GM, O'Keefe SF, Stewart AC. Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA. J Inst Brew 2018. [DOI: 10.1002/jib.519] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Andrew P. Neilson
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Integrated Life Science Building, Rm 1013, 1981 Kraft Drive Blacksburg VA 24060 USA
| | - Jacob Lahne
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY 14853 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
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17
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Wang A, Dadmun CH, Hand RM, O'Keefe SF, Phillips JB, Anders KA, Duncan SE. Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities. Food Res Int 2018; 114:1-9. [PMID: 30361004 DOI: 10.1016/j.foodres.2018.07.053] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 07/11/2018] [Accepted: 07/30/2018] [Indexed: 12/01/2022]
Abstract
Light emitting diodes (LED) are rapidly developing as dominant lighting systems in dairy retail cases. Bright light is typically chosen to best exhibit milk products. However, high intensity LED lighting may create high potential for detrimental oxidation and destroying milk freshness. In this study, we investigated the interaction between LED light intensity, exposure time, and packaging material on limiting milk oxidation and protecting milk freshness and vitamins. Within 4 h of LED light exposure at an intensity as low as 1068 lx, light-induced oxidation occurred on 2% milkfat milk with commercial packaging including glass and translucent high-density polyethylene (HDPE) bottles. Higher light intensity (>4094 lx) and longer light exposure time (>24 h) rapidly increased the oxidation rate in milk. Polyethylene terephthalate (PET) packaging with lower oxygen permeability rate effectively reduced (P < 0.05) vitamin A degradation under low light intensity within 24 h. A combination of light-protective additive (TiO2) and oxygen barrier material (PET) successfully reduced (P < .05) the loss of dissolved oxygen and riboflavin, and decreased the formation of final oxidation products in milk, as measured by thiobarbituric reactive substances (TBARS), when exposed to high light intensity within 24 h. Lower LED light intensity in retail case was preferred by 50% of participants in a visual acceptance test; consumers are willing to consider pigmented packaging with limited visibility. Results of this study provides guidance for dairy industry in choosing appropriate LED lighting conditions and packaging to adequately display the milk products as well as minimize the degradation of milk nutrients and flavor.
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Affiliation(s)
- Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States.
| | - Catherine H Dadmun
- Department of Chemistry, College of Charleston, Charleston 29424, United States
| | - Rachel M Hand
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - J''Nai B Phillips
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - Kemia A Anders
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg 24061, United States
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18
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Mohammad Zadeh E, O'Keefe SF, Kim YT, Cho JH. Evaluation of Enzymatically Modified Soy Protein Isolate Film Forming Solution and Film at Different Manufacturing Conditions. J Food Sci 2018; 83:946-955. [PMID: 29577293 DOI: 10.1111/1750-3841.14018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 11/20/2017] [Accepted: 11/22/2017] [Indexed: 11/28/2022]
Abstract
The effects of transglutaminase on soy protein isolate (SPI) film forming solution and films were investigated by rheological behavior and physicochemical properties based on different manufacturing conditions (enzyme treatments, enzyme incubation times, and protein denaturation temperatures). Enzymatic crosslinking reaction and changes in molecular weight distribution were confirmed by viscosity measurement and SDS-PAGE, respectively, compared to 2 controls: the nonenzyme treated and the deactivated enzyme treated. Films treated with both the enzyme and the deactivated enzyme showed significant increase in tensile strength (TS), percent elongation (%E), and initial contact angle of films compared to the nonenzyme control film due to the bulk stabilizers in the commercial enzyme. Water absorption property, protein solubility, Fourier transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy revealed that enzyme treated SPI film matrix in the molecular structure level, resulted in the changes in physicochemical properties. Based on our observation, the enzymatic treatment at appropriate conditions is a practical and feasible way to control the physical properties of protein based biopolymeric film for many different scientific and industrial areas. PRACTICAL APPLICATION Enzymes can make bridges selectively among different amino acids in the structure of protein matrix. Therefore, protein network is changed after enzyme treatment. The behavior of biopolymeric materials is dependent on the network structure to be suitable in different applications such as bioplastics applied in food and pharmaceutical products. In the current research, transglutaminase, as an enzyme, applied in soy protein matrix in different types of forms, activated and deactivated, and different preparation conditions to investigate its effects on different properties of the new bioplastic film.
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Affiliation(s)
- Elham Mohammad Zadeh
- Dept. of Sustainable Biomaterials, 230 Cheatham Hall, Blacksburg, VA 24061, U.S.A
| | - Sean F O'Keefe
- Dept. of Food Science and Technology, 402A HABB1, Blacksburg, VA 24061, U.S.A
| | - Young-Teck Kim
- Dept. of Sustainable Biomaterials, 230 Cheatham Hall, Blacksburg, VA 24061, U.S.A
| | - Jin-Hun Cho
- Woongjin Coway Co. Ltd, 11F, Jei Platz Bldg, 459-11 Gasan-Don, Gumchun-Gu, Seoul 153-803, Korea
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19
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You X, O'Keefe SF. Binding of volatile aroma compounds to can linings with different polymeric characteristics. Food Sci Nutr 2018; 6:54-61. [PMID: 29387361 PMCID: PMC5778199 DOI: 10.1002/fsn3.526] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/31/2017] [Accepted: 08/13/2017] [Indexed: 11/29/2022] Open
Abstract
Flavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to the food. Work has elucidated the parameters important for the scalping of flavor compounds to polyolefin packaging materials, but very little work has been conducted examining the scalping of flavor compounds by can lining materials. Can linings composed of three different polymers, polyolefin, acrylic, epoxy, were studied for binding of volatile flavor compounds (octanal, nonanal, decanal, eugenol, d‐limonene) at room temperature over a 2‐week period. Solid phase microextraction (SPME) was used with gas chromatography mass spectrometry to identify and quantify volatile compounds. Flavor compounds were studied at concentrations around 4–1,000 ppb. Fourier transform infrared spectroscopy was used to verify can lining polymer chemistry. Almost complete binding of all five of the volatile compounds studied was observed over 9–14 days at room temperature for each of the can lining chemistries. The number of time data points limited our ability to determine the order and rate constants of binding. This model system appears to be a valuable for investigating flavor binding of polymeric can lining materials.
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Affiliation(s)
- Xiaorong You
- Global Research The Coca-Cola Company Atlanta Georgia
| | - Sean F O'Keefe
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia
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20
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Boudreau TF, Peck GM, O'Keefe SF, Stewart AC. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice. Food Sci Nutr 2017; 6:119-123. [PMID: 29387369 PMCID: PMC5778214 DOI: 10.1002/fsn3.536] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 08/30/2017] [Accepted: 09/12/2017] [Indexed: 11/07/2022] Open
Abstract
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L-1 FAN compared to 9 mg N L-1 ammonium. Observed YAN values ranged from nine to 249 mg N L-1, with a mean value of 59 mg N L-1. Ninety-four percent of all samples analyzed in this study contained <140 mg N L-1 YAN, a concentration generally considered the minimum level needed in grape-based wines for yeast to fully utilize all of the fermentable sugars. FAN concentration was correlated with total YAN concentration, but ammonium concentration was not. Likewise, there was no correlation between FAN and ammonium concentration.
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Affiliation(s)
- Thomas F. Boudreau
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture SectionCornell UniversityIthacaNYUSA
| | - Sean F. O'Keefe
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Amanda C. Stewart
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
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21
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Levy J, Boyer RR, Neilson AP, O'Keefe SF, Chu HSS, Williams RC, Dorenkott MR, Goodrich KM. Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens. Food Sci Nutr 2017; 5:1130-1138. [PMID: 29188040 PMCID: PMC5694877 DOI: 10.1002/fsn3.503] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/13/2017] [Accepted: 06/14/2017] [Indexed: 12/21/2022] Open
Abstract
Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains "A-type" procyanidins, while GSE primarily contains "B-type" procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A-type procyanidins and GSE containing B-type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer-rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer-rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.
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Affiliation(s)
- Jason Levy
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Renee R Boyer
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Andrew P Neilson
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Sean F O'Keefe
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Hyun Sik S Chu
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Robert C Williams
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Melanie R Dorenkott
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
| | - Katheryn M Goodrich
- Department of Food Science and Technology Virginia Polytechnic Institute and State University Blacksburg VA USA
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22
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Boudreau TF, Peck GM, Ma S, Patrick N, Duncan S, O'Keefe SF, Stewart AC. Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition. J Inst Brew 2017. [DOI: 10.1002/jib.449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Thomas F. Boudreau
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY USA 14853
| | - Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Nicholas Patrick
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Susan Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
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23
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Walsh AM, Duncan SE, Bell MA, O'Keefe SF, Gallagher DL. Cover Image, Volume 32, Issue 3. J SENS STUD 2017. [DOI: 10.1111/joss.12272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Walsh AM, Duncan SE, Bell MA, O'Keefe SF, Gallagher DL. Breakfast meals and emotions: Implicit and explicit assessment of the visual experience. J SENS STUD 2017. [DOI: 10.1111/joss.12265] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Alexandra M. Walsh
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Susan E. Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Martha Ann Bell
- Psychology Department; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
| | - Daniel L. Gallagher
- Department of Civil and Environmental Engineering; Virginia Polytechnic Institute and State University (Virginia Tech); Blacksburg Virginia
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25
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Lee AH, Moore A, Tuzo J, Neilson AP, O'Keefe SF, Ogejo JA, Irish B, Stewart AC. Comparison of Polyphenol Concentration and Composition between Genetically Diverse Cacao (
Theobroma cacao L.
) Accessions Selected for High Yield. FASEB J 2017. [DOI: 10.1096/fasebj.31.1_supplement.974.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Andrew H Lee
- Food Science and Technology, Virginia TechBlacksburgVA
| | - Amy Moore
- Food Science and Technology, Virginia TechBlacksburgVA
| | - Jessica Tuzo
- Department of Human DevelopmentVirginia TechBlacksburgVA
| | | | | | | | - Brian Irish
- USDA‐ARS, Tropical Agriculture Research Station (TARS)MayaguezPuerto Rico
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26
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Ryan CM, Khoo W, Stewart AC, O'Keefe SF, Lambert JD, Neilson AP. Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories. Food Funct 2017; 8:746-756. [PMID: 28106217 DOI: 10.1039/c6fo01730d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Cocoa and its constituent bioactives (particularly flavanols) have reported anti-diabetic and anti-obesity activities. One potential mechanism of action is inhibition of dipeptidyl peptidase-IV (DPP4), the enzyme that inactivates incretin hormones such as glucagon-like peptide-1 and gastric inhibitory peptide. The objective of this study was to determine the DPP4 inhibitory activities of cocoas with different processing histories, and identify processing factors and bioactive compounds that predict DPP4 inhibition. IC25 values (μg mL-1) were 4.82 for Diprotin A (positive control), 2135 for fermented bean extract, 1585 for unfermented bean extract, 2871 for unfermented liquor extract, and 1076 for fermented liquor extract This suggests mild inhibitory activity. Surprisingly, protein binding activity, total polyphenol, total flavanol, individual flavanol and complex fermentation/roasting product levels were all positively correlated to IC25 concentrations (greater levels correspond to less potent inhibition). For the representative samples studied, fermentation appeared to improve inhibition. This study suggests that cocoa may possess mild DPP4 inhibitory activity, and that processing steps such as fermentation may actually enhance activity. Furthermore, this activity and the variation between samples were not easily explainable by traditional putative bioactives in cocoa. The compounds driving this activity, and the associated mechanism(s) by which this inhibition occurs, remain to be elucidated.
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Affiliation(s)
- Caroline M Ryan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Weslie Khoo
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - Amanda C Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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27
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Boudreau TF, Peck GM, O'Keefe SF, Stewart AC. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation. J Sci Food Agric 2017; 97:693-704. [PMID: 27747891 PMCID: PMC5215524 DOI: 10.1002/jsfa.8096] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Revised: 10/11/2016] [Accepted: 10/12/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0 ) (known to result in increased H2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). RESULTS Only S0 led to increased H2 S production. Fenbuconazole (≥0.2 mg L-1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L-1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L-1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thomas F Boudreau
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Gregory M Peck
- School of Integrative Plant ScienceHorticulture SectionCornell University, 121 Plant Science BuildingIthacaNY14853USA
| | - Sean F O'Keefe
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Amanda C Stewart
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
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28
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Ryan CM, Khoo W, Ye L, Lambert JD, O'Keefe SF, Neilson AP. Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa. J Agric Food Chem 2016; 64:3616-3625. [PMID: 27094258 DOI: 10.1021/acs.jafc.6b01725] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly different between UB/FB and UL/FL. All extracts effectively inhibited α-glucosidase (lowest IC50 = 90.0 μg/mL, UL) and moderately inhibited α-amylase (lowest IC50 = 183 μg/mL, FL) and lipase (lowest IC25 = 65.5 μg/mL, FB). Our data suggest that fermentation does not reduce α-glucosidase inhibition, while roasting may enhance inhibition. For α-amylase, both fermentation and roasting improved inhibition. Finally, for lipase, both fermentation and roasting attenuated inhibition. Conclusive correlations between inhibition and mDP, total polyphenol, and flavanol contents were not found. Our data suggest that enzyme inhibition activities of cocoa are not uniformly reduced by polyphenol/flavanol losses during fermentation and roasting. This paradigm-challenging finding suggests other cocoa constituents, potentially formed during processing, contribute to digestive enzyme inhibition.
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Affiliation(s)
- Caroline M Ryan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Weslie Khoo
- Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States
| | - Liyun Ye
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University , University Park, Pennsylvania 16801, United States
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
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29
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Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, Newkirk JJ, O'Keefe SF. Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Sci Nutr 2016; 4:456-68. [PMID: 27247775 PMCID: PMC4867765 DOI: 10.1002/fsn3.307] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2015] [Revised: 09/28/2015] [Accepted: 09/30/2015] [Indexed: 11/29/2022] Open
Abstract
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). SDE and SPME techniques were applied for extraction of volatiles in panned and unpanned teas. A total of 190 volatiles were identified from SDE and SPME extractions using GC-MS and GC-O. There were no significant differences (P > 0.05) in aldehyde or terpene contents of unpanned and panned tea. However, alcohols, ketones, acids and esters contents were significantly reduced by panning. Among 12 major volatiles previously used for identification and quality assessment of oolong tea, trans nerolidol, 2- hexenal, benzaldehyde, indole, gernaiol, and benzenacetaldehyde contents were significantly decreased (P < 0.05) by panning. Panning increased (P < 0.05) contents of linalool oxide, cis jasmone, and methyl salicylate. The GC-O study also showed an increase of aroma active compounds with sweet descriptions and decrease of aroma active compounds with fruity and smoky descriptions after panning. Panning significantly changes the volatile compositions of the tea and created new aroma active compounds. Results from this study can be used in quality assessment of panned oolong tea.
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Affiliation(s)
- Ershad Sheibani
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Susan E Duncan
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - David D Kuhn
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Andrea M Dietrich
- Department of Civil and Environmental Engineering Virginia Tech Blacksburg Virginia 24061
| | - Jordan J Newkirk
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
| | - Sean F O'Keefe
- Department of Food Science and Technology Virginia Tech Blacksburg Virginia 24061
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30
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Sheibani E, Duncan SE, Kuhn DD, Dietrich AM, O'Keefe SF. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. J Food Sci 2016; 81:C348-58. [PMID: 26756123 DOI: 10.1111/1750-3841.13203] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Accepted: 12/07/2015] [Indexed: 11/28/2022]
Abstract
Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information.
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Affiliation(s)
- Ershad Sheibani
- Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A
| | - Susan E Duncan
- Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A
| | - David D Kuhn
- Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A
| | - Andrea M Dietrich
- Dept. of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Va., U.S.A
| | - Sean F O'Keefe
- Dept. of Food Science and Technology, Virginia Tech, Blacksburg, Va., U.S.A
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31
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Neilson AP, O'Keefe SF, Bolling BW. High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components. Annu Rev Food Sci Technol 2015; 7:43-64. [PMID: 26735794 DOI: 10.1146/annurev-food-022814-015604] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Proanthocyanidins (PACs) are an abundant but complex class of polyphenols found in foods and botanicals. PACs are polymeric flavanols with a variety of linkages and subunits. Connectivity and degree of polymerization (DP) determine PAC bioavailability and bioactivity. Current quantitative and qualitative methods may ignore a large percentage of dietary PACs. Subsequent correlations between intake and activity are hindered by a lack of understanding of the true PAC complexity in many foods. Additionally, estimates of dietary intakes are likely inaccurate, as nutrient databank values are largely based on standards from cocoa (monomers to decamers) and blueberries (mean DP of 36). Improved analytical methodologies are needed to increase our understanding of the biological roles of these complex compounds.
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Affiliation(s)
- Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24060; ,
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24060; ,
| | - Bradley W Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706;
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32
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Bianchi LM, Duncan SE, Webster JB, Johnson DS, Chang HH, Marcy JE, O'Keefe SF. Protecting soymilk flavor and nutrients from photodegradation. Food Sci Nutr 2015; 3:319-30. [PMID: 26288724 PMCID: PMC4534159 DOI: 10.1002/fsn3.222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Revised: 02/15/2015] [Accepted: 02/18/2015] [Indexed: 11/12/2022] Open
Abstract
Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light protective additives (LPA). Two controls [(1) no LPA (translucent appearance); (2) a light-protected control (foil overwrap over no LPA control)] and three LPA-containing treatments, Low (0.6% TiO2), Medium (1.3% TiO2), High (4.3% TiO2) were studied. Bottles were stored in a lighted refrigerated display case (average light intensity between 800 to 2200 lux; 3°C) for 36 days and evaluated weekly. Soymilk packaged in high LPA bottles was protected from developing light-oxidized off-flavors and odors for a minimum of 15 days. High LPA bottles provided protection for riboflavin and controlled development of photooxidative products for approximately 29 days.
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Affiliation(s)
- Laurie M Bianchi
- Department of Human Nutrition, Foods and Exercise, Wallace Hall, Virginia Polytechnic Institute and State University (Virginia Tech)Blacksburg, Virginia, 24061
| | - Susan E Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)1230 Washington St. SW, Blacksburg, Virginia, 24061
| | - Janet B Webster
- Fralin Life Science Institute, Virginia Polytechnic Institute and State University (Virginia Tech)101B Fralin, West Campus Drive, Blacksburg, Virginia, 24061
| | - Daryan S Johnson
- Kraft Foods Group, Kraft Foods North America1701 West Bradley Ave., Champaign, Illinois, 61821
| | - Hao-Hsun Chang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)1230 Washington St. SW, Blacksburg, Virginia, 24061
| | - Joseph E Marcy
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)1230 Washington St. SW, Blacksburg, Virginia, 24061
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)1230 Washington St. SW, Blacksburg, Virginia, 24061
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33
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Bitzer ZT, Glisan SL, Dorenkott MR, Goodrich KM, Ye L, O'Keefe SF, Lambert JD, Neilson AP. Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation. J Nutr Biochem 2015; 26:827-31. [PMID: 25869594 DOI: 10.1016/j.jnutbio.2015.02.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 02/02/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammation in human colon cells. High-molecular-weight polymeric procyanidins were the most effective at preserving membrane integrity and reducing secretion of interleukin-8 in response to inflammatory stimuli. Conversely, oligomeric procyanidins appeared to be the least effective. These results suggest that polymeric cocoa procyanidins may be the most effective for preventing loss of gut barrier function and epithelial inflammation, which are critical steps in the pathogenesis of metabolic endotoxemia, inflammatory bowel disease and colon cancer. Therefore, further investigations of the potential health-protective benefits of cocoa procyanidins with distinct degrees of polymerization, particularly high-molecular-weight procyanidins, are warranted.
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Affiliation(s)
- Zachary T Bitzer
- Department of Food Science, Pennsylvania State University, 332 Rodney A. Erickson Food Science Building, University Park, PA 16802 USA
| | - Shannon L Glisan
- Department of Food Science, Pennsylvania State University, 332 Rodney A. Erickson Food Science Building, University Park, PA 16802 USA
| | - Melanie R Dorenkott
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1981 Kraft Dr., Blacksburg, VA 24060, USA
| | - Katheryn M Goodrich
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1981 Kraft Dr., Blacksburg, VA 24060, USA
| | - Liyun Ye
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1981 Kraft Dr., Blacksburg, VA 24060, USA
| | - Sean F O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1981 Kraft Dr., Blacksburg, VA 24060, USA
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University, 332 Rodney A. Erickson Food Science Building, University Park, PA 16802 USA; Center for Molecular Toxicology and Carcinogenesis, Pennsylvania State University, University Park, PA 16802 USA
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1981 Kraft Dr., Blacksburg, VA 24060, USA.
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Thompson-Witrick KA, Rouseff RL, Cadawallader KR, Duncan SE, Eigel WN, Tanko JM, O'Keefe SF. Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer. J Food Sci 2015; 80:C571-6. [DOI: 10.1111/1750-3841.12795] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Accepted: 12/21/2014] [Indexed: 11/30/2022]
Affiliation(s)
| | - Russell L. Rouseff
- Citrus Research & Education Center; Univ. of Florida; 700 Experiment Station Rd. Lake Alfred FL 33880 U.S.A
| | - Keith R. Cadawallader
- Dept. of Food Science and Human Nutrition; Univ. of Illinois; 1302 West Pennsylvania Ave. Urbana IL 61801 U.S.A
| | - Susan E. Duncan
- Dept. of Food Science and Technology; Virginia Tech, Blacksburg; VA 24061 U.S.A
| | - William N. Eigel
- Dept. of Food Science and Technology; Virginia Tech, Blacksburg; VA 24061 U.S.A
| | - James M. Tanko
- Dept. of Chemistry; Virginia Tech; Blacksburg VA 24061 U.S.A
| | - Sean F. O'Keefe
- Dept. of Food Science and Technology; Virginia Tech, Blacksburg; VA 24061 U.S.A
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35
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Bianchi LM, Duncan SE, Webster JB, Neilson AP, O'Keefe SF. Contribution of Chlorophyll to Photooxidation of Soybean Oil at Specific Visible Wavelengths of Light. J Food Sci 2015; 80:C252-61. [DOI: 10.1111/1750-3841.12751] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 11/16/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Laurie M. Bianchi
- Dept. of Human Nutrition, Foods and Exercise, 338 Wallace Hall; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Susan E. Duncan
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Janet B. Webster
- Fralin Life Science Inst., 101B Fralin, West Campus Drive; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Andrew P. Neilson
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
| | - Sean F. O'Keefe
- Dept. of Food Science and Technology, 1230 Washington St. SW; Virginia Polytechnic Inst. and State Univ; Blacksburg VA 24061 U.S.A
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36
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Goodrich KM, Dorenkott MR, Ye L, O'Keefe SF, Hulver MW, Neilson AP. Dietary supplementation with cocoa flavanols does not alter colon tissue profiles of native flavanols and their microbial metabolites established during habitual dietary exposure in C57BL/6J mice. J Agric Food Chem 2014; 62:11190-11199. [PMID: 25336378 DOI: 10.1021/jf503838q] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Metabolism of flavanols (catechins, procyanidins) by gut microbiota has been extensively characterized. Comparatively little is known about accumulation of flavanols and their metabolites in the colon tissues, particularly during chronic exposure to low doses. Mice were fed low doses of cocoa flavanols for 12 weeks. Supplementation of the control diet with flavanols did not increase colonic tissue accumulation of flavanols nor microbial metabolites versus control. The type of cocoa flavanols did not affect colonic tissue accumulation of native flavanols or metabolites. Total phenolic content of the diets indicated that these results are not explained by background levels of undetected phenolics in the control diet. This is the longest known chronic flavanol feeding study to examine colonic tissue accumulation. Vast differences appear to exist between acute high doses and chronic low doses, to which gut microbiota and epithelium adapt. These results indicate that the fate of flavanols in the colon during chronic exposure is not fully understood.
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Affiliation(s)
- Katheryn M Goodrich
- Department of Food Science and Technology, ‡Department of Human Nutrition, Foods and Exercise, and #Metabolic Phenotyping Core Facility, Virginia Polytechnic Institute and State University , 1981 Kraft Drive, Blacksburg, Virginia 24060, United States
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37
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Dorenkott MR, Griffin LE, Goodrich KM, Thompson-Witrick KA, Fundaro G, Ye L, Stevens JR, Ali M, O'Keefe SF, Hulver MW, Neilson AP. Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding. J Agric Food Chem 2014; 62:2216-2227. [PMID: 24559282 DOI: 10.1021/jf500333y] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
There is interest in the potential of cocoa flavanols, including monomers and procyanidins, to prevent obesity and type-2 diabetes. Fermentation and processing of cocoa beans influence the qualitative and quantitative profiles of individual cocoa constituents. Little is known regarding how different cocoa flavanols contribute to inhibition of obesity and type-2 diabetes. The objective of this study was to compare the impacts of long-term dietary exposure to cocoa flavanol monomers, oligomers, and polymers on the effects of high-fat feeding. Mice were fed a high-fat diet supplemented with either a cocoa flavanol extract or a flavanol fraction enriched with monomeric, oligomeric, or polymeric procyanidins for 12 weeks. The oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass, impaired glucose tolerance, and insulin resistance in this model. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance.
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Affiliation(s)
- Melanie R Dorenkott
- Department of Food Science and Technology, ‡Department of Human Nutrition, Foods and Exercise, and #Metabolic Phenotyping Core Facility Virginia Polytechnic Institute and State University , Blacksburg, Virginia 24060, United States
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38
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Mann GR, Duncan SE, Knowlton KF, Dietrich AD, O'Keefe SF. Effects of mineral content of bovine drinking water: does iron content affect milk quality? J Dairy Sci 2013; 96:7478-89. [PMID: 24140329 DOI: 10.3168/jds.2013-7083] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Accepted: 08/24/2013] [Indexed: 12/28/2022]
Abstract
The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective of this study was to study effects of elevated levels of iron in bovine drinking water on milk quality. Ferrous lactate treatments corresponding to 0, 2, 5, and 12.5mg/kg drinking water concentrations were delivered through the abomasum at 10 L/d to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. On d 6 of infusion, milk was collected, processed (homogenized, pasteurized), and analyzed. Mineral content (Fe, Cu, P, Ca) was measured by inductively coupled plasma mass spectrometry. Oxidative stability of whole processed milk was measured by the thiobarbituric acid reactive substances (TBARS) assay for malondialdehyde (MDA) and sensory analysis (triangle test) within 72 h of processing and after 7d of storage (4°C). Significant sensory differences between processed milks from cows receiving iron and the control infusion were observed. No differences in TBARS (1.46±0.04 mg of MDA/kg) or mineral content (0.22±0.01 mg/kg Fe) were observed. A 2-way interaction (iron treatment by cow) for Ca, Cu, and Fe concentrations was seen. While iron added directly to milk causes changes in oxidation of milk, high levels of iron given to cattle have subtle effects that initially may not be obvious.
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Affiliation(s)
- G R Mann
- Department of Food Science and Technology
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39
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Holland KW, Balota M, Eigel WN, Mallikarjunan P, Tanko JM, Zhou K, O'Keefe SF. ORAChromatography and total phenolics content of peanut root extracts. J Food Sci 2011; 76:C380-4. [PMID: 21535803 DOI: 10.1111/j.1750-3841.2011.02069.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A large number of compounds have been reported in peanut plants. Many of these compounds are phytoalexins, which are produced by plants experiencing environmental stress and often exhibit antioxidant activity. It is difficult to determine which of the many compounds has the greatest impact on total antioxidant capacity in a mixture. The objectives of this research were to examine the oxygen-radical absorbing capacity (ORAC) value and total phenolic contents of peanut root extracts and peanut root extract fractions collected via HPLC. Peanut roots were extracted from four different cultivars (Brantley, NC-12, Phillips, and Wilson) with 70% aqueous ethanol with ultrasonic assistance. Each cultivar was sampled in duplicate. The extracts were fractionated into 18 3-min fractions by HPLC using a C-18 column. Fractions and crude extracts were freeze dried. ORAC values and total phenolic content were then determined for all fractions and crude extracts. Fractions had a significant effect on the μM TE/mg gallic acid equivalents (GAE). ORAC values ranged from -46.89 μM TE to 185 μM TE in HPLC fractions. ORAChromatography can be used to focus on antioxidants in complex samples.
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Affiliation(s)
- Kevin W Holland
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061, USA.
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40
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Samperio C, Boyer R, Eigel WN, Holland KW, McKinney JS, O'Keefe SF, Smith R, Marcy JE. Enhancement of plant essential oils' aqueous solubility and stability using alpha and beta cyclodextrin. J Agric Food Chem 2010; 58:12950-12956. [PMID: 21077682 DOI: 10.1021/jf103275a] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Sodium benzoate has been shown to produce benzene in combination with ascorbic acid. This has led to research for safe alternatives from plant essential oils and parabens that have shown some antimicrobial activity, but many of these compounds exhibit poor solubility in aqueous solutions. Cyclodextrins can increase the solubility of many compounds. This work aimed to investigate the solubility of 23 plant essential oils and 4 parabens in water and an apple juice medium. Four of these compounds were chosen for their low aqueous solubility to determine if complexing the compound with α- and β-cyclodextrin would increase solubility. Three of the complexes were dissolved in an acidified aqueous solution and then studied in glass and polyethylene terephthalate (PET) to determine if storage material would affect the stability. Solubility of the 27 compounds in distilled water ranged from 1.6 mg/L to 2460.6 mg/L and the solubility of 18 of the compounds decreased from 2.5 to 84.7% in apple juice medium (pH = 3.4, 12-13 °Brix). Complexation with cyclodextrin dramatically increased the solubility of the compounds, up to 10-fold. Packaging material had no effect on concentration of compounds present over 7 days. Cyclodextrins were able to increase solubility of these compounds to more suitable concentrations, and may lead to viable natural alternatives to sodium benzoate.
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Affiliation(s)
- Cristian Samperio
- Department of Food Science & Technology, Virginia Tech, Blacksburg, Virginia 24061, United States
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41
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Holland KW, O'Keefe SF. Recent applications of peanut phytoalexins. Recent Pat Food Nutr Agric 2010; 2:221-232. [PMID: 20858192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2010] [Accepted: 09/06/2010] [Indexed: 05/29/2023]
Abstract
The search for natural alternatives to synthetic antioxidants and antimicrobials is growing tremendously as consumers become concerned with currently used compounds. Peanut phytoalexins may become a viable source of these compounds. Recent developments have shown compounds derived from peanuts possess both high antioxidant activity and antimicrobial capabilities. Some of these compounds have been identified as stilbenes and other low molecular weight phenolic compounds. Patents have been awarded for increasing the amounts of these compounds in peanut plants and in the peanut seeds. Increasing phytoalexins in peanut seeds may provide a method to increase dietary consumption of these compounds. In addition to their use as antioxidants and antimicrobials, peanut phytoalexins may possess beneficial health effects. Studies have shown these compounds to have anti-diabetic, anticancer, and vasodilatory effects. Many of the recent patents concerning peanut phytoalexins focus on this area with patents being submitted for synergistic effects with chemotherapy drugs and treatment of diabetes and hepatitis B. Peanut phytoalexins may not only be able to replace synthetic food ingredients, but may also treat diseases that currently plague the human population.
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Affiliation(s)
- Kevin W Holland
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA 24061, USA.
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42
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Koontz JL, Marcy JE, O'Keefe SF, Duncan SE, Long TE, Moffitt RD. Polymer processing and characterization of LLDPE films loaded with α-tocopherol, quercetin, and their cyclodextrin inclusion complexes. J Appl Polym Sci 2010. [DOI: 10.1002/app.32044] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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43
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Hong JH, Duncan SE, Dietrich AM, O'Keefe SF, Eigel WN, Mallikarjunan K. Interaction of copper and human salivary proteins. J Agric Food Chem 2009; 57:6967-6975. [PMID: 19572649 DOI: 10.1021/jf804047h] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Interaction of taste molecules with saliva is the first step in the flavor perception process. Saliva is assumed to influence copper-induced sensation by controlling the copper solubility or causing astringency via binding of proteins with copper. This study was performed to identify the nature of copper-protein interactions in relation to the sensory perception of copper. Saliva was treated with CuSO4 x 5H2O at levels of 0, 2.5, 5, 10, 20, or 40 mg/L, and changes in salivary proteins were analyzed using high performance liquid chromatography (HPLC) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Protein peaks that showed changes in HPLC were characterized with SDS-PAGE. HPLC analysis revealed that copper treatment up to 40 mg/L decreased several proteins, including the dominant peak, by 70%. This peak was composed of alpha-amylase, a secretory component, and basic proline-rich proteins. SDS-PAGE results showed that salivary proteins of molecular weight 29 kDa and 33 kDa precipitated when copper was added at concentrations > or =10 mg/L. This study provides biochemical information for understanding perception mechanisms of copper sensation.
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Affiliation(s)
- Jae Hee Hong
- Department of Food Science and Engineering, Ewha Womans University, Seoul, 120-750, Republic of Korea.
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44
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Lakins DG, Alvarado CZ, Luna AM, O'Keefe SF, Boyce JB, Thompson LD, Brashears MT, Brooks JC, Brashears MM. Comparison of quality attributes of shell eggs subjected to directional microwave technology. Poult Sci 2009; 88:1257-65. [PMID: 19439638 DOI: 10.3382/ps.2008-00273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella, which can be found in shell eggs. The objective of this study was to determine if using microwave technology would cause detrimental quality effects in shell eggs. Treatments included control (no treatment) and microwave-treated (20 s) shell eggs. There were no differences in mineral content, fatty acid profile, Haugh units, broken-out score, yolk index, emulsion stability, pH of whole egg, and foaming capacity between 2 treatments (P >or= 0.05). At 0 and 30 d, there were no noticeable differences in H(2)O activity between 2 treatments. The foaming stability and albumen thermocoagulation of microwave-treated eggs were significantly higher than control eggs (P <or= 0.05). The control eggs had significantly higher emulsion capacity and lower vitelline membrane strength than the microwave-treated eggs (P <or= 0.05). Poached eggs were evaluated by sensory testing for hardness, yolk color, and albumen color, and there are no noticeable differences at 0, 15, or 30 d. At 0 d, the color of control albumen was more yellow than the microwave-treated albumen, and the chalazae of the microwave-treated eggs was more attached than the control eggs (P <or= 0.05). The TBA reactive substances were similar for 2 treatments at 0, 15, and 30 d. Peroxide values were significantly higher in the microwave-treated eggs at d 0 (P <or= 0.05), but at 15 and 30 d, no prominent differences in peroxide values were noted (P >or= 0.05). Therefore, microwave technology can be applied to shell eggs without causing detrimental effects to quality.
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Affiliation(s)
- D G Lakins
- Department of Animal and Food Science, Texas Tech University, Box 42141, Lubbock, TX 79409, USA
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45
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Ballard TS, Mallikarjunan P, Zhou K, O'Keefe SF. Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. J Agric Food Chem 2009; 57:3064-3072. [PMID: 19284759 DOI: 10.1021/jf8030925] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Peanut skins are a byproduct of peanut blanching operations and contain high levels of phenolic antioxidants. The effect of solvent type (methanol MeOH, ethanol EtOH, and water), concentration (0, 30, 60, 90%), temperature (30, 45, 60 degrees C), and time (10, 20, 30 min) on total phenolic content (TPC), oxygen radical absorbance capacity (ORAC) level, and resveratrol content of peanut skins was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each solvent. EtOH extracts had the highest TPC followed by MeOH and water. The maximum predicted TPC under the optimized conditions (30.8%, 30.9 degrees C, 12 min) was 118 mg of gallic acid equivalents (GAE)/g of skins. MeOH extracts had the highest ORAC activity of 2149 micromol of TE/g followed by EtOH and water under the optimized conditions of 30% MeOH, 52.9 degrees C and 30 min. Resveratrol was identified in MeOH extracts but was not found in samples extracted with EtOH or water.
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Affiliation(s)
- Tameshia S Ballard
- Department of Biological Systems Engineering, Virginia Polytechnic Institute & State University, Blacksburg, Virginia 24061, USA
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Koontz JL, Marcy JE, O'Keefe SF, Duncan SE. Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants alpha-tocopherol and quercetin. J Agric Food Chem 2009; 57:1162-1171. [PMID: 19178291 DOI: 10.1021/jf802823q] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Cyclodextrin (CD) complexation procedures are relatively simple processes, but these techniques often require very specific conditions for each individual guest molecule. Variations of the coprecipitation from aqueous solution technique were optimized for the CD complexation of the natural antioxidants alpha-tocopherol and quercetin. Solid inclusion complex products of alpha-tocopherol/beta-CD and quercetin/gamma-CD had molar ratios of 1.7:1, which were equivalent to 18.1% (w/w) alpha-tocopherol and 13.0% (w/w) quercetin. The molar reactant ratios of CD/antioxidant were optimized at 8:1 to improve the yield of complexation. The product yields of alpha-tocopherol/beta-CD and quercetin/gamma-CD complexes from their individual reactants were calculated as 24 and 21% (w/w), respectively. ATR/FT-IR, 13C CP/MAS NMR, TGA, and DSC provided evidence of antioxidant interaction with CD at the molecular level, which indicated true CD inclusion complexation in the solid state. Natural antioxidant/CD inclusion complexes may serve as novel additives in controlled-release active packaging to extend the oxidative stability of foods.
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Affiliation(s)
- John L Koontz
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
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Abstract
AIM Oxidative stress can initiate increased inflammation that elevates risk for cardiovascular disease. The objective of this study was to determine the effects of daily consumption of raisins on markers of oxidative stress, inflammation and endothelial activation in response to an acute high-fat meal in overweight individuals. METHODS Seventeen overweight men and women consumed 90 g raisins or isocaloric placebo (264 kcal/day) for 14 days in a randomized, crossover design while following a low-flavonoid diet. The oxidative [urinary 8-iso-prostaglandin-F(2alpha) (8-epi PGF(2alpha)) and serum oxygen radical absorbance capacity (ORAC)], inflammatory (serum C-reactive protein and interleukin-6), endothelial (serum soluble intercellular adhesion molecule-1 and soluble vascular cell adhesion molecule-1, sVCAM-1) and metabolic [free fatty acids (FFAs), triacylglycerol, glucose and insulin] response to four high-fat (53%) meals was tested pre- and postintervention. RESULTS Urinary 8-epi PGF(2alpha) decreased (-22%) and fasting ORAC increased (+3%) after both interventions combined. Fasting protein-free ORAC was modestly (+3.5%) higher during the raisin than the placebo intervention. Neither the meals nor the raisins consistently induced fasted markers of inflammation or endothelial dysfunction. Gender influenced postprandial metabolic responses in that males responded with higher serum FFAs, sVCAM-1 and glucose compared with females. CONCLUSIONS Serum antioxidant capacity was modestly increased by daily raisin consumption, but this did not alter fasted or postprandial inflammatory response in these relatively healthy but overweight individuals. Providing all food in regular pattern reduced measures of oxidative stress.
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Affiliation(s)
- J W Rankin
- Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, VA 24061-0430, USA.
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Sarnoski PJ, Jahncke ML, O'Keefe SF, Mallikarjunan P, Flick GJ. Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis. Journal of Aquatic Food Product Technology 2008. [DOI: 10.1080/10498850802183364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Medina-Bolivar F, Condori J, Rimando AM, Hubstenberger J, Shelton K, O'Keefe SF, Bennett S, Dolan MC. Production and secretion of resveratrol in hairy root cultures of peanut. Phytochemistry 2007; 68:1992-2003. [PMID: 17574636 DOI: 10.1016/j.phytochem.2007.04.039] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2006] [Revised: 03/19/2007] [Accepted: 04/23/2007] [Indexed: 05/09/2023]
Abstract
Resveratrol and its derivatives are natural stilbenes associated with many health benefits that include those conferred by their antioxidant and anticancer properties. While stilbenes can be recovered as an extract from a selected number of plants, these products are not suitable for many applications in the food/pharmaceutical sectors due to high levels of impurities as well as the overall low concentration of resveratrol and its derivatives in the extract. To deliver a highly defined and enriched resveratrol product, hairy root cultures of peanut (Arachis hypogaea) were established and tested as a bioproduction system for resveratrol and associated derivatives. Analyses by HPTLC and GC-MS of ethyl acetate extracts showed that a single 24 h sodium acetate elicitation resulted in a 60-fold induction and secretion of trans-resveratrol into the medium of peanut hairy root cultures. trans-Resveratrol accumulated to levels of 98 microg/mg of the dried extract from the medium representing 99% of the total resveratrol produced. Other stilbenes, including trans-pterostilbene, were also detected in the medium. Our results demonstrate the capacity of hairy root cultures as an effective bioprocessing system for valued nutraceuticals like resveratrol and resveratrol derivatives. In being able to effectively induce and recover high levels of resveratrol and associated derivatives from the media fraction, hairy roots may offer a scalable and continuous product recovery platform for naturally-derived, high quality, enriched nutraceuticals.
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Affiliation(s)
- Fabricio Medina-Bolivar
- Arkansas Biosciences Institute and Arkansas State University, P.O. Box 639, Jonesboro, AR 72467, United States.
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Zhou K, Hao J, Griffey C, Chung H, O'Keefe SF, Chen J, Hogan S. Antioxidant properties of Fusarium head blight-resistant and -susceptible soft red winter wheat grains grown in Virginia. J Agric Food Chem 2007; 55:3729-36. [PMID: 17411070 DOI: 10.1021/jf070147a] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Fusarium head blight (FHB) has emerged as a major threat to wheat crops around the world, and it has been hypothesized that wheat antioxidants may play a role against Fusarium infections. The current study aimed to determine antioxidant properties of FHB-resistant wheat grains as compared to susceptible wheat. The wheat samples were collected from a single growing location (Warsaw, VA) and the same growing season. The results showed that both FHB-resistant and -susceptible wheat grains exerted strong radical scavenging activities against DPPH* radical [0.91-1.53 micromol of Trolox equivalents (TE)/g], peroxyl radical (15.5-24.5 micromol of TE/g), and hydroxyl radical (15.7-35.8 micromol of TE/g). Their total phenolic contents ranged from 888 to 1117 microg of gallic acid equivalents (GAE)/g. Five phenolic acids including ferulic, syringic, vanillic, caffeic, and p-coumaric acids were determined in soluble and insoluble fractions of wheat grains, altogether with a range of 219-389 microg/g. On average, the FHB-resistant wheat group showed significantly higher average values in DPPH* and hydroxyl radicals scavenging activities (30 and 41% higher, respectively) than the FHB-susceptible wheat group.
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Affiliation(s)
- Kequan Zhou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.
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