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With obesity on the rise, there has been great interest in identifying functional foods that can alter metabolism to mitigate obesity. One nutraceutical that has gained attention is green coffee bean extract (GCBE), sourced from raw coffee beans. Research has shown that it has a variety of biological effects including antioxidant and anti-inflammatory properties and regulation of lipid and glucose metabolism. It has been reported that the main polyphenolic compound in GCBE, chlorogenic acid (CGA), is likely responsible for these effects. However, GCBE had not yet been studied in Drosophila melanogaster, the fruit fly. Drosophila are a noted model organism as flies and humans share 60% of disease related genes and similar mechanisms for metabolic regulation. In this study, flies were treated with 0, 1, or 2 mg/mL GCBE and physiological parameters and gene expression were assessed. GCBE significantly reduced fat accumulation in flies, in part by a reduction in food intake. Flies were also treated with an isoform of CGA, 5-caffeoylquinic acid, but this treatment did not change fat accumulation. Overall, this study serves as a foundation for further research on GCBE to determine its potential mechanism of action. This may inform the use of GCBE as a nutraceutical for the treatment of obesity.

Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization characteristics were investigated. In this study, synthesis of lactose-amines was done at four different heating and cooling cycles from 4 to 24 hours. Lactose-amines processed for 24 hours and 12 hours of constant heating and cooling cycles are named as 24H and 12H, respectively. Lactose-amines 4H and 8H were processed for 4 and 8 hours of constant heating at 60°C. The 24H and 12H samples were white in color as they were exposed to heat for short time (due to the cooling cycle) i.e. 2-2.5 and 1.5 hours, respectively, as compare to 4H and 8H (i.e. 4 hours and 8 hours, respectively). It was assumed that white colored compounds are early intermediates of Maillard browning reactions known as Amadori. The light brown color of the 4 hours heat-treated product might contain intermediate products of the Maillard browning reaction. The dark brown colored after 8 hours of constant heating might have advanced Maillard products and polymers. Each lactose-amine sample was used as emulsifiers in oil-in-water (20:80 ratio of oil: water) emulsion at four different concentrations (0.01%, 0.05%, 0.1%, and 1%). Negative controls consisted of hexadecyl-amine and lactose at the same concentrations as stated above, as well as an oil-in-water control. The positive control was an emulsion containing 2% whey protein (WP). Emulsions were formed with a microfluidizer 110S at a pressure of 6,900 psi. Emulsion stability was monitored by measuring the oil droplet sizes of each emulsion on day 0 and destabilization kinetics on day 1 and 5. The oil droplet size distribution and destabilization kinetics of the emulsions prepared with lactose-amines (4H, 8H, 12H, and 24H) at 0.01% of concentration were closer towards the negative controls (lactose, fatty-amine, and o/w). At 1% concentration, emulsions prepared with all types of lactose-amines had smaller droplet size similar to WPC 80. Destabilization kinetic profiles of the emulsions show that 1% lactose-amines produced more stabilized emulsions as compared to WPC 80 with respect to time. Emulsions of 4H and 24H were following the similar trend of droplet size distribution and destabilization rate as of WPC 80. Lactose-amines 8H and 12H emulsions were showing more destabilization and bigger oil droplet size as compared to 4H, 24H, and WPC 80. Droplet size distribution at day 0 and destabilization kinetics from day 0 to day 5 showed that the types of lactose-amines and their increasing concentrations have great influence on the stability of emulsions. This research has shown that lactose-amines produced at treatments of 24 and 4 hours are effective at stabilizing emulsions at 1% concentration.

Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in foods is dependent on both physical and chemical properties. The effects of heating (50-90°C), ethylenediaminetetraacetic acid (EDTA), and calcium on the oxidative and physical stability of salmon oil-in-water emlusions were investigated in the first study. Oil-in-water emulsions were prepared with 2% salmon oil, stabilized by 0.2% Brij 35 at pH 7. Above 2.5 μM, EDTA dramatically decreased lipid oxidation in all samples. Addition of calcium to emulsions containing 7.5 μM EDTA significantly increased both thiobarbituric acid reactive substances (TBARS) and hydroperoxide formation when calcium concentrations were 2-fold greater than EDTA concentrations. These results indicate that heat processed salmon oil-in-water emulsions with high physical and oxidative stability could be produced in the presence of EDTA. The objective of the second study was to compare how the free radical scavenging activity of various compounds relates to their ability to inhibit lipid oxidation in cooked ground beef and oil-in-water emulsion. The order of free radical scavenging activity of the polar compounds was: ferulic acid > coumaric acid > propyl gallate > gallic acid > ascorbic acid as determined by oxygen radical absorbance capacity (ORAC). The free radical scavenging activity of the nonpolar compounds was rosmarinic acid > BHT ≥ TBHQ > α-tocopherol as determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH•). Of these compounds only propyl gallate and TBHQ were found to inhibit the formation of TBARS in cooked ground beef while propyl gallate, TBHQ, gallic acid and rosmarinic acid were able to decrease lipid hydroperoxides and hexanal in the oil-in-water emulsion. These data indicate that a compound’s free radical scavenging activity did not directly correlate with their ability to inhibit lipid oxidation in cooked ground beef and emulsion suggesting that free radical scavenging assays have limited value in predicting the ability of a compound to act as an antioxidant in complex foods.

Because of the endangerment of life of the human beings due to the environmental pollution, a serious study of the pollution of the environment is most vital. Because of increasing surface water pollution there is great hazard of ground water pollution. About half the United States of America derives drinking water from aquifers and much of the projected demand is expected to be met from subsurface sources. Therefore, a study was needed to determine the process of ground water contamination due to nutrients, especially Nitrogen, its degree and Length and Time of Travel and factors inhibiting its flow through soil. The present study was undertaken at the 'Pine Crest Duck Farm' at Sterling, Massachusetts, where the nature of the soil was Gravely Sandy Loam and Three unlined (from the side and bottom) waste stabilization ponds existed and there was a great danger of ground water contamination due to Nitrogen in the vicinity of ponds and further. In the field, observation wells were installed along the redial line and bi-monthly samples of water were taken to monitor the levels of B.O.D., Ammonium, Nitrate and Nitrite Nitrogen. Since the Adsorption of the Nitrogen by the soil is great inhibitor in the movement of the Nitrogen through soil profiles, this study was undertaken to study the adsorptive capacity of the soil in 'Bench Tests' and to test the applicability and validity of various adsorption isotherms of nitrogen in the soil; to develop a dimensional model or prediction equation for the nitrogen in the soil under natural flow conditions by studying the effects of varying concentration and flow rates on the adsorptive capacity of the soil, based on the principles of similitude; to correlate adsorption values in bench and column tests; and to determine the length and time of travel of nitrogen through soil. The soil from the Farm was obtained from a depth of six feet with enough care so that original structure was maintained. Adsorptive capacity of the soil was determined through series of 'Bench Tests' and 'Soil Adsorption Columns' in the laboratory under temperature controlled chambers. From the Bench Tests Adsorption values of the soil at various concentrations of Ammonium, Nitrate and Nitrite Nitrogen were determined and validity and applicability of Adsorption isotherms were confirmed. To study the Adsorption Process under natural flow conditions 'Soil Adsorption Column Tests' were done by using never done before Dimensional Model Analysis of Factors affecting Adsorption and getting dimensionless numbers and further obtaining 'Break Through Curves' at different Concentration and flow rates and Adsorption Values were obtained for Ammonium Nitrogen and Nitrite Nitrogen. Finally, Component and Prediction Equations were obtained for Ammonium Nitrogen and Nitrate Nitrogen. By knowing the Adsorption Values of the soil Length and Time of Travel of Ammonium and Nitrate Nitrogen through soil was calculated at various Concentration Levels. A mathematical Prediction Equation was also obtained between Bench and Column Tests and Length of Time of Travel, t predict the adsorption values under natural flow conditions by just performing less time consuming Bench Tests. It was also found that under eqUilibrium Bench Test conditions and natural flow conditions, adsorption of Ammonium, Nitrate and Nitrite Nitrogen increased with increasing solution concentration and adsorption of Ammonium Nitrogen was considerably higher than Nitrate and Nitrite Nitrogen. It was further found that for solution concentrations of 20, 40, 60, 80 and 100 mgll Ammonium Nitrogen and nitrate nitrogen will travel one foot distance in 183 and 115 days; 168 and 111 days; 148 and 98 days; 145 and 81 days; 130 and 98 days; and 127 and 97 days respectively. It was determined that at the present time contamination of shallow water wells does not pose Nitrogen contamination problem and installation of these wells beyond 300 feet radial distance from the waste stabilization ponds was safe.

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Escherichia coli O157:H7 has become an important problem for human health in the United States. Scientific studies indicate cattle herds as primary reservoirs of E. coli O157:H7. To diagnose this pathogen, proper isolation and identification methods are crucial. From five different culture media, CT-SMAC and CHROMagar O157 results analyzed simultaneously were the best option for an effective detection of environmental E. coli O157. Despite extensive research at feedlots and dairy farms, there is limited information available on the prevalence of E. coli O157:H7 at cow/calf operations. From 28 small-scale cow/calf operations in the state of Louisiana, we observed an 8% prevalence of this pathogen, with no significant difference between fecal matter, water, and swabs from surfaces as a source of contamination. In a different context but also important for the state of Louisiana, hot sauce has become a large industry with more than 35 brands available in the market. Production of hot pepper sauce may require fermentation of red hot pepper mash in barrels from 2 weeks to 3 years. Physicochemical and microbiological changes during mash natural fermentation were studied over a period of 18 months. A significant reduction of pH was observed, which had a reverse correlation with production of lactic acid. There were minor changes in color of mash. Aroma was analyzed based on six volatile compounds which had a significant increase during the first 60 days of fermentation. We observed four stages during the fermentation of the mash, where LAB and yeast were the main microorganisms isolated, presenting a symbiotic association that stopped at 18 months of fermentation. As part of the fermentation process, 7% of red hot chili pepper mash will develop undesired changes in color, texture, and aroma. Bacillus firmus, Bacillus pumilus, Brevibacillus laterosporus, Enterococcus avium, and Aerococcus viridans were isolated from spoiled mash. When fresh pepper mash was inoculated with this isolates, spoilage of mash was produced after 60 days of storage at 35°C. These microorganisms were also isolated from naturally fermented not spoiled pepper mash. In conclusion, to prevent loses due to spoilage of the mash, fermentation should be stopped after 18 months.