Ultrasound in the 20-1000 kHz range show unique propagation characteristics in fluid media and possess energy that can break down fruit matrices to facilitate the extraction of valuable bioactive compounds. Red raspberries carry significant amounts of specific antioxidants, including ellagitannins and anthocyanins that are important for human health. The objective of this study was to investigate the effects of ultrasound frequencies associated with cavitation (20 kHz) and microstreaming (490 and 986 kHz) on total antioxidant activity (AOA), total phenolics content (TPC), and total monomeric anthocyanin content (ACY) of red raspberry puree prepared from crushed berries. The pureed fruit was subjected to high-intensity (20 kHz) and higher frequency-low intensity (490 and 986 kHz) ultrasound for 30 min. The temperature of treated purees increased to a maximum of 56 °C with 986 kHz. Sonication at 20 and 490 kHz significantly (p<0.05) affected the AOA, ACY, and TPC of red raspberry puree, while 986 kHz had no significant effect on ACY and AOA (p<0.05). In all cases, ultrasound treatment had significant and positive effect on at least one of the measured parameters up to 30 min. Sonication beyond 10 min (and up to 30 min) using 20 kHz either produced no change or caused a drop in AOA and ACY. However, for 986 and 20 kHz, TPC, increased by 10% and 9.5%, respectively after 30 min (p<0.05) compared to the control. At 20 kHz, AOA and ACY increased by 17.3% and 12.6% after 10 min. It was demonstrated that 20 kHz ultrasound treatment, when limited to 10 min, was the most effective for extraction of bioactive compounds in red raspberry compared to 490 and 986 kHz although the effect could be similar at the higher frequencies if different amplitudes are used.
a b s t r a c tThe multi-component lactoperoxidase system (LPSys) is used for improving food safety and requires thiocyanate (SCN À ) as a substrate for the generation of antimicrobial hypothiocyanite (OSCN À ). Production of OSCN À is usually limited by intrinsic concentrations of SCN À or else SCN À must be supplied from a synthetic source. Our objective was to optimize the production of OSCN À in the LPSys using SCN À derived from glucosinolates present in yellow mustard (Sinapis alba) seed meal. Thiocyanate was produced from S. alba seed meal by shaking a 1:20 (w:w) meal:H 2 O mixture at 70 C for 10 min. Increasing the exogenous H 2 O 2 to an equimolar concentration (500 mM) of SCN À further increased OSCN À production, whereas H 2 O 2 concentrations in excess of SCN À enhanced OSCN À decay. Glucose and glucose oxidase (GOx) were substituted for H 2 O 2 to sustain OSCN À production resulting in an optimized LPSys containing 4.92 U/mL lactoperoxidase, 64 mM glucose, 342 U/L GOx, and 500 mM SCN À . Maximum OSCN À in the optimized system was 40 mM, a concentration that is predicted to have antimicrobial effects, thus demonstrating the potential of the low value S. alba seed meal as source of SCN À for preparing a generally recognized as safe LPSys.
Objective: A high prevalence of overweight/obesity has been linked to low income neighborhoods. One factor that has been found to impact this association is the availability of healthy foods in neighborhood supermarkets, but study results are often confounded by differences between stores. Investigating food availability within chain supermarkets may minimize confounders and provide a better understanding of the relationship between neighborhood income level and the consumer nutrition environment. The purpose of this study was to compare the availability, pricing, quality, and shelf space of healthy foods compared to regular food options using the Nutrition Environments Measurement Survey for Stores (NEMS-S) in 36 chain supermarket stores located in low and high income neighborhoods using the model of community nutrition environments. Design, Setting and Participants: Using the Nutrition Environments Measurement Survey for Stores (NEMS-S) 36 chain supermarket stores were surveyed. Outcome Measures and Analysis: Data were compared by neighborhood income level using t test and chi-square analysis. A significant difference was seen in the availability score when comparing low and high income neighborhood stores. Results: Results showed that healthier food items, specifically tomatoes, corn, cauliflower, honeydew melon, strawberries, oranges, lean ground beef, and baked chips were more available at high income neighborhood stores compared to low income stores (p < 0.05). There were no significant differences in price score, quality score, shelf space, or the overall combined score. Conclusions and Implications: This research broadens the conversation on healthy food availability and promotes positive social change by identifying possible avenues for store level, individual, and community initiatives that would improve the nutrition environment and reduce nutrition-related chronic diseases in low income communities. Funding: None.
In 2020 in the U.S alone over 40 million tons of food were wasted. Part of this waste is attributed to discarded fruits and vegetables and equals 7% of croplands' yearly production. Reducing food waste can be an important factor in improving environmental and social sustainability. Lack or inadequate, knowledge of food preparation, storage, and cooking has contributed to this loss. One method of reducing food wastes is decreasing the amount of waste in households by using nutrition education intervention interventions such as training local communities to improve their cooking skills and general food storage and preparation knowledge. Consumers will also be more environmentally and economically sustainable, with less food waste in each household. The objective of this study is to prepare a report that can be used for developing nutrition education guidelines for nutrition educators, with the ultimate goal being to increase the knowledge of local residents to create a more sustainable community. This report will also partially meet the requirements of the Department of Nutrition's capstone course (NTD 450) for the Sustainable Food Systems Management concentration. This report will list and discuss the practical strategies that increase the awareness of consumers by starting a multi-platform social media campaign that posts daily tips and offers free educational classes on sustainable shopping practices, cooking lessons, and proper storage and food disposal. The ultimate goal of this project is to contribute to the sustainable development goals of the United Nations.
Freshwater is a sparse source. It takes a significant amount of water to get food that we eat from the fields to the plates on our dining room tables. What we eat makes up a large number of our water footprints. A water footprint is used to indicate the amount of freshwater that any given process or activity uses. In addition to our diets, issues revolving around water footprint include water depletion and pollution. Water depletion, specifically freshwater depletion refers to the lack of sufficient available fresh water resources to meet water demand. Water pollution occurs when harmful substances such as microorganisms contaminate a source of fresh water such as a lake, stream, or river. The water footprint of food is significantly high and that is why it is important that we reduce food waste to preserve and protect the food available to us.
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