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Browsing by Author "Baumann, Samantha"

Now showing 1 - 3 of 3
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    Antimicrobial Properties of Exotic Chili Peppers Against Common Food Pathogens
    (2015-04) Baumann, Samantha
    Microorganisms are responsible for causing food spoilage and a number of different foodborne illnesses each year. These illnesses can result in various ailments ranging from gastrointestinal discomfort to spontaneous abortions in pregnant women, and can even result in death in severe cases. It has been found that some varieties of chili peppers possess antimicrobial properties, with activity levels equivalent to that of some modern day antibiotics. These antimicrobial properties have only been tested in select few chili pepper leaves and fruit species. Here we show the antimicrobial properties of 12 exotic chili pepper species against Candida albicans, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. This study revealed that different fruits and leaves from various Capsicum species possess different strengths of antimicrobial activity. Overall, it suggests that these exotic species may represent a new untapped resource for identifying natural products that could be added to foods to organically increase food safety and also to treat human disease.
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    Shelf life analysis of cereal products processed with and without BHT
    (2020-08) Baumann, Samantha
    The use of butylated hydroxytoluene (BHT) has been used in packaging material of consumer packaged goods for decades. Incorporating antioxidants in ready-to-eat cereal products can inhibit oxidation and extend product shelf life. Interest in natural antioxidants has developed over the past few years due to potential risks to consumer health. Despite these risks, BHT remains on the generally recognized as safe (GRAS) list for now, and is a proven way to achieve the desired quality that consumers expect. The objective of this study was to understand the shelf life reliability of BHT in in four cereal products via application of BHT in two cereal components: the canola oil and the packaging film material. Additionally, this study explored the effects of BHT in cereals prepared using different formulae as well as different processing technology. Loose sensory testing was performed on four different cereal products with a focus on descriptors that are indicative of lipid oxidation such as cereal rancidity, off flavor/aroma, and flavor intensity. Analysis of variance and t-test statistical analyses were used to determine the significance of sensory data. BHT was found to affect different cereal products differently. Overall, the use of BHT in packaging material significantly improved the shelf life of breakfast cereal, while the use of BHT in canola oil showed little benefit to product shelf life. The results of this study will provide a baseline for companies looking to reduce or remove BHT from their cereal products.