Document Type

Thesis - Open Access

Award Date

2019

Degree Name

Doctor of Philosophy (PhD)

Department / School

Chemistry and Biochemistry

First Advisor

Douglas E. Raynie

Abstract

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this, the objectives of this work are: 1) to investigate the factors that influence the shelf life of horseradish products. 2) study the interaction between lipid classes and Enhanced Matrix Removal (EMR-Lipid), thereby developing a fundamental understanding of lipid-binding properties, and 3) to determine the concentration of resveratrol in wines from grapes grown in colder climates. In chapter II, we utilize headspace-solid-phase microextraction-gas chromatography-mass spectrometry method to determine the AITC concentration in horseradish products and study the influence of various factors on product shelf life. The samples stored at room temperature possess a shorter shelf life compared to the refrigerated samples. Fall-harvest horseradish possesses higher concertation of AITC compared to spring harvest, and the change in ingredient affects the shelf life of the product (stabilizer, salt, water). In chapter III, we study the molecular interactions in host/guest complexes. The combined results from various physicochemical techniques depicts complex formation between the polymer and lipids evaluated. The results from differential scanning calorimetry (DSC) and isothermal titration calorimetry (ITC) analysis further confirms complexation between the polymer and the lipids. The ITC indicates involvement of hydrogen bonding with hydrophobic interaction driving the complex formation. In chapter IV, we have developed a reversed-phase high-performance liquid chromatography (RP-HPLC) method for the determination of trans-resveratrol in red wines by direct injection without sample pre-treatment. The study depicts that the concertation of resveratrol in wine from grapes grown in South Dakota were found to be in line with the resveratrol concentration in wine grown in other climates.

Library of Congress Subject Headings

Food -- Analysis.
Food industry and trade.
Food -- Composition.
Food -- Shelf-life dating.

Format

application/pdf

Number of Pages

157

Publisher

South Dakota State University

Download

Share

COinS
 

Rights Statement

In Copyright