Barbara Rasco
Washington State University, Food Science, Faculty Member
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SummaryIn this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose... more
SummaryIn this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose nanofibres (CNF). The oxygen diffusion coefficient (Deff) was between 10.6 × 10−15 m2 s−1 and 17.3 × 10−15 m2 s−1 for all microcapsules. The addition of CNF improved the oxygen barrier of MD/GA microcapsules. The incorporation of CNF did not significantly impact Tg due to the low quantity of CNF present in the microcapsules. Wettability was higher in CNF incorporated microcapsules, and dispersibility was lower only for microcapsules with maltodextrin of DE 26. Spray‐dried microcapsules exhibited poor flowability and high cohesiveness due to the moisture content (2.0–2.5%) of the powders. The results suggest that incorporation of CNF can increase the oxygen barrier of MD/GA microcapsules which may lead to better oxidative stability of micronutrients incorpora...
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Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil‐based packaging for shelf‐stable products with extended shelf‐life. The barrier performance of these films depends upon the integrity of the metal... more
Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil‐based packaging for shelf‐stable products with extended shelf‐life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen‐sensitive model gel system. Four pouches with different metal oxide coatings: MOA (Coated PET), MOB (SiOx‐coated PET), MOC (Overlayer‐AlOx‐Organic‐coated PET), MOD (Overlayer‐SiOx‐coated PET) were filled with water and retort‐processed for 30 and 40 min at 121 °C. After processing, the pouches were cut open, dried and subsequently filled with a gel containing methylene blue that changes color in the presence of oxygen. The pouches were then stored at 23 and 40 °C for 180 and 90 days, respectively. Defects were identified by observing the localized color change from ...
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The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were... more
The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were 30°C, 60°C, and 90°C. Coextruded and laminated multilayers packaging films were studied: film A: (PA/EVOH/PP) and film B: (PET‐AlOx‐OC/PA6/PP), respectively. The films were made into pouches (0.05 m × 0.10 m) and filled with 30‐mL water as a model food. Various headspace volumes (0, 0.05, 0.10, 0.15, 0.20, 0.25, and 0.30‐cc air/mL H2O) were introduced into the packaging before processing. Imaging was used to quantify defects such as the formation of white spots on the package surface and delamination of film layers. The results showed that the headspace level and processing initial temperature had a greater effect than the operating pressure on visual defects. The package with 0% headspace did not show any physical damage to the tested films. Furthermor...
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Abstract Thermal transitions in frozen foods may occur due to temperature fluctuations during storage and distribution, inducing ice recrystallization and loss of food quality. This study evaluated the effects of state/phase transitions... more
Abstract Thermal transitions in frozen foods may occur due to temperature fluctuations during storage and distribution, inducing ice recrystallization and loss of food quality. This study evaluated the effects of state/phase transitions on ice recrystallization and on mechanical properties of unblanched and blanched potatoes. Potato samples were frozen at −32 °C for 5 days to achieve a glassy state and then subjected to temperature fluctuations of varying amplitudes to achieve different physical states: glassy state with temperature fluctuation, rubbery and thawed states. Ice crystal size of potatoes was evaluated using scanning electron microscopy (SEM) through pore analysis of freeze-dried potatoes. Hardness of potatoes was determined using texture analyzer. Temperature fluctuation increased the ice crystal size and reduced the hardness of potatoes-the changes depended on the severity of temperature fluctuations and the treatment medium. Findings may inform improved packaging design, storage and transportation strategies to minimize quality changes in frozen potatoes.
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Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole... more
Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here.
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Abstract This is a synopsis of current (as of this writing) food laws and regulations and market-based regulatory programs that have an impact on novel technologies, such as ultrasound, but which affect other processing methods as well.... more
Abstract This is a synopsis of current (as of this writing) food laws and regulations and market-based regulatory programs that have an impact on novel technologies, such as ultrasound, but which affect other processing methods as well. The most important criteria for novel technologies from a legal and regulatory standpoint will be, as a processor, to clearly ascertain that the process used is effective for its intended purpose and that food prepared using such a processing method is not misrepresented in a way that could lead a consumer to think the food has properties that it does not possess. For ultrasound pasteurization processes, these would need validation to ensure food safety, along with a showing that the food after the processing treatment is not at an increased food safety risk that is not addressed with appropriate preventive controls. Emphasis is placed on the requirements of the new Food Safety Modernization Act being implemented as of this writing, particularly 21 CFR Part 117. This law is causing a shift in food regulations globally. Although adulteration and misbranding and labeling requirements for food, including country of origin labeling and organic foods, are important for any food regardless of how it is processed, these will not be covered in any great detail. Similarly, USDA food safety and market-based programs and environmental regulations affecting food producers are outlined to provide the reader with the scope of regulatory impact associated with food production.
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ABSTRACTSensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused... more
ABSTRACTSensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused little change in product color or texture, but generally there was a decrease in overall acceptability and an increase in off‐flavor and aftertaste. Modified atmosphere packaging (nitrogen, helium, or air) or antioxidant addition (ascorbyl palmitate or a combination of butylated hydroxyanisole and butylated hydroxytoluene) prior to irradiation were effective in preserving specific sensory attributes, which in some cases resulted in improved overall acceptability (helium packed peppermint ice cream; ascorbyl palmitate treated strawberry yogurt bars) when compared to untreated irradiated products.
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ABSTRACT Changes in quality parameters including pH, water activity, texture, and lipid oxidation were studied in pasteurized chum salmon (Oncorhynchus keta) ikura samples packaged using two films with different oxygen transmission rates... more
ABSTRACT Changes in quality parameters including pH, water activity, texture, and lipid oxidation were studied in pasteurized chum salmon (Oncorhynchus keta) ikura samples packaged using two films with different oxygen transmission rates (OTR) (40 and 62 cm3·m−2·day−1; F-40 and F-62), during 60 days storage at 4°C. No significant differences in pH and water activity (aw) were observed between ikura packaged using two different films with different OTR (P > 0.05). However, compared to the first day of study, water activity decreased significantly in ikura (P < 0.05). Ikura thiobarbituric reactive substance (TBARS) in the pouches significantly increased during the storage at 4°C (P < 0.05). Both pouches showed similar trends in TBARS until day 29, while after day 29, ikura packaged in F-62 (OTR = 62 cm3·m−2·day−1) showed a significant increase in TBARS compared to F-40 with less OTR (P < 0.05). The texture of ikura became softer compared to the first day; however, no significant difference was observed between the ikura samples in two pouches (P < 0.05). The quality changes of ikura measured during storage indicate that packaging ikura in a lower OTR film would provide greater quality retention than one with higher OTR.
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Quality of pasteurized products can be affected by the combination of temperature abuse and gas barrier properties, especially oxygen transmission rate (OTR), of packaging films. Carrot puree was thermally pasteurized (90 °C, 14 min) and... more
Quality of pasteurized products can be affected by the combination of temperature abuse and gas barrier properties, especially oxygen transmission rate (OTR), of packaging films. Carrot puree was thermally pasteurized (90 °C, 14 min) and stored in three different types of pouches (OTR—0.99 ± 0.05 [F‐1], 29.8 ± 1.38 [F‐30], and 80.9 ± 2.15 [F‐81] cm3 m−2 day−1) at different temperatures (4, 8, and 13 °C). Weight loss, pH, instrumental color, β‐carotene, and ascorbic acid were evaluated over a 100‐day storage period. Results show that film OTR and temperature had a significant (p < 0.05) effect on food quality and nutritional attributes. High‐barrier film (F‐1) retained quality, while low‐barrier film (F‐81) increased losses during processing and storage for all parameters tested. High‐barrier film demonstrated stable color values (a* and b*) and significantly (p < 0.05) higher retention of β‐carotene during storage period. Ascorbic acid retention varied from 0 to 89%, depending...
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The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound Nɛ-carboxymethyllysine (CML) and Nɛ-carboxyethyllysine (CEL), in pork as affected by citric or acetic... more
The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound Nɛ-carboxymethyllysine (CML) and Nɛ-carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 – 8 d) prior to the heating was investigated. A longer storage time of raw pork resulted in higher levels of AGEs produced during the later heating, likely due to the accumulation of some AGE precursors during the storage. Depending on the acid level and heating time, adding acid in pork led to 30 – 54% (citric acid) or 14 – 48% (acetic acid) average reduction of heat-induced production of CML/CEL, which corresponded to the reduction of thiobarbituric acid reactive substances and Schiff bases. The marinating time of raw pork with an acid did not significantly affect (P = 0.959 – 0.998) the acid’s inhibition effect on heat-induced formation of CML/CEL.
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Microbiology, Chemistry, Principal Component Analysis, Industrial Biotechnology, Medicine, and 11 moreFood Microbiology, Escherichia coli, Bacteria, Beverages, Malus, Fourier transform infrared spectroscopy, Bacillus Cereus, Food Contamination, Food Sciences, Species Specificity, and Sensitivity and Specificity
The presence of sulfonamide residues in muscle foods is an important concern for consumers and regulatory agencies since these residues may pose potential health risks and result in an increase of drug-resistant bacteria. Surface enhanced... more
The presence of sulfonamide residues in muscle foods is an important concern for consumers and regulatory agencies since these residues may pose potential health risks and result in an increase of drug-resistant bacteria. Surface enhanced Raman spectroscopy (SERS) was applied to analyze three sulfa drugs including sulfamerazine, sulfamethazine and sulfamethoxazole with concentrations ranging from 10 ng mL−1 to 5 μg mL−1. Partial least squares