Scholarly Works, Food Science and Technology

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Research articles, presentations, and other scholarship

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Browsing Scholarly Works, Food Science and Technology by Author "Adie, Kyle"

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    Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
    Wang, Wenjun; Feng, Yiming; Chen, Weijun; Adie, Kyle; Liu, Donghong; Yin, Yun (2021-01)
    In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity, scanning electron microscope (SEM), atomic force microscopy (AFM), their emulsifying properties and encapsulation properties. Modified pectin treated with a combination of microfluidization and moderate ultrasonication (MUB) was found to have lowest hydrodynamic diameter (418 nm), molecular weight (237.69 kDa) and polydispersity (0.12), and relatively low apparent viscosity among all pectin samples. Furthermore, it showed significantly higher DPPH radical scavenging capacity than the original pectin although only slightly higher than that of ultrasonication treated one (UB). MUB showed a thin fibrous morphology and decreased degree of branching from SEM and AFM. Emulsion stabilized by MUB had highest centrifugal and thermal stability compared to emulsions stabilized by UB and the original pectin. This could be attributed to higher interfacial loading of MUB (17.90 mg/m(2)) forming more compact interfacial layer observed by confocal laser scanning microscopy (CLSM). Moreover, both MUB and UB exhibited improved encapsulation functionality to protect cholecalciferol (vitamin D-3) from UV degradation compared to the original pectin.
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    Understanding the Role of Overall Appearance and Color in Consumers' Acceptability of Edamame
    Carneiro, Renata; Adie, Kyle; Yu, Dajun; Beverly, Mariah; Neill, Clinton L.; Zhang, Bo; Kuhar, Thomas P.; Rideout, Steven; Reiter, Mark S.; Huang, Haibo; O'Keefe, Sean; Duncan, Susan (Frontiers, 2022-04-29)
    Appearance properties of vegetables can affect consumers' acceptance toward them as well as purchase intent. Hence, appearance is highly associated with quality of edamame (Glycine max (L.) Merr.), a protein-rich vegetable that is experiencing increased sales in the USA. Edamame is a high-value specialty crop and its production has been promoted in Virginia and other states in the USA where the tobacco production has decreased in the last decade. To support current efforts to develop the edamame industry in the USA, consumer and color data of 10 edamame genotypes grown in Virginia were analyzed in this follow-up study to understand the role of overall appearance and color characteristics in consumers' acceptability of edamame beans. In two consecutive years, untrained adult volunteers used 9-point hedonic scales (1 = "dislike extremely", 9 = "like extremely") to evaluate appearance and overall liking of edamame samples (cooked and shelled edamame beans) and our researchers measured the reflective color of the samples with a chroma meter. In the first year, sensory panelists also completed a choice-based conjoint analysis to determine their willingness-to-pay (WTP) for dark vs. light green edamame beans in a salad. Edamame genotypes were significantly different in appearance and overall liking (p < 0.05) and the genotype R14-16195 was the most liked overall. Hedonic scores and color were significantly affected by "year" (p < 0.05), so intentional changes between years (e.g., sample preparation) should be avoided in future studies. Consumers showed higher WTP for dark green edamame beans. Additionally, green intensity (color index) and a* color coordinate were correlated to appearance liking scores (p < 0.05), which suggests color data can support breeding selection criteria and possibly predict consumer acceptability. Employing color measurement as quality control method can help improve harvest procedures, post-harvest handling, and define edamame quality standards for the USA market.