Poster Session
Entry Area, Building E
Building E is located between the library and the lunch space. You will also see the campus store in the entry area of the building.
Featured Development and Evaluation of a Functional Food Elaborated with Pigmented Maize (Zea mays L.) and Carrot Bagasse (Daucus carota L.), Tested on Elder Adults: Amelioration of Biological Parameters with a Funcional Snack View Digital Media
Poster Session Yaír Adonaí Sánchez Nuño, Angelica Villarruel Lopez
The design and development of a funcional food type snack, made with pigmented maize, carrot bagasse and ellagic acid is evaluated with elder people to be able to detect biochemical and anthropometric parameter changes related to metabolic syndrmoe and obesity - as well as the evaluation of sensorial analysis. This study contributes to the enhancement of the food industry related to positive effects on human health.
Use of Agro-food Wastes As a Potential Source to Coat Export Bananaand Replace Single-use Plastics View Digital Media
Poster Session Carlos Andrés Molina Ramírez
This work summarizes the use of agro-food by-products namely: fish scales, rotten and discarded bananas as an ecofriendly and low-cost feedstock to obtain biopolymers as the building blocks for biodegradable packaging. The bioplymers was obtained by a mechano-chemical treatments and were analyzed by different techniques such as: Fourier transform infrared (ATR-FTIR), scanning electronic microscopy (SEM), thermogravimetric analysis, differential scanning calorimetry (DSC), etc. Finally, the obtained bioplymers were used in a starch-based film to prove its coating capacity in banana exporting fruits. In this work, was demonstrated that use of agro-food by-products is an economically and ecofriendly option, to produce emerging materials such as chitosan and nanocellulose with application for biodegradable food packaging to replace the conventional single-use plastics employed to export banana fruits.
Educating "Changemakers" for a More Sustainable Food System: Accelerating Sustainable Design and Entrepreneurship in Support of Sustainable Food Systems View Digital Media
Poster Session Richard Niesenbaum, Rita Chesterton
We report on an interdisciplinary project that promotes integrative learning across existing programs in Sustainability Studies and Innovation and Entrepreneurship in the focus area of Sustainable Food Systems. The goal of this project is to foster innovation and design that will contribute to improving food security in areas of poverty and in extreme environments. This initiative includes an interdisciplinary course, The Future of Food, that is team-taught by two faculty members, one from each of the academic programs. This course provides students with the background and tools to identify and understand specific problems associated with our current food systems within the context of environmental protection and social impact; and integrates this knowledge base with other skills such as design thinking, environmental and social impact measurement, and life cycle assessment to help them begin to develop the entrepreneurial mindset required to develop innovative solutions to these problems. Based on their work in this class, a subset of students, are invited and given support to participate in a summer program on innovation and design for sustainable food systems called The Seedbox. Selected students are mentored as they engage in product development, customer discovery and validation, the lean startup, developing a business model and prototype. After the workshop students are further mentored as they develop and fund their own venture in the sustainable food systems ecosystem. We report on an assessment of our program that reveals opportunities, successes and challenges regarding the implementation of this program.
Biochar Production as a Potential Circular Material Product from Waste Cow Bone for Waste-water Treatment View Digital Media
Poster Session Rotruedee Chotigawin, Kowit Suwannahong, Torpong Kreetachat, Nathanish Songsaengtham, Siriuma Jawjit, Taddao Pahasup Anan, Surachai Wongcharee, Mayurin Laorujisawat
Food industries generates a massive bone waste to overload the waste management per day. Alternative utilization of this type of waste is biochar production. It is not only the value-added utilization of this waste, but also concerning in the circular economy concept for environmentally sustainable development. Here, we characterized the physicochemical properties and potential of using the biochar from waste cow bone. We pyrolyzed the cow bone in three different temperatures, 400°C, 500°C, and 600°C. The results show that the pyrolysis temperature at 500°C was the best condition for biochar production influenced the surface area (115 m2/g), which was efficient in the wastewater treatment. The biochar was characterized in several physicochemical properties, including carbon content (8%), ash (2.5%), calcium carbonate, CaCO3 (7%), calcium sulfate (0.1%), and phosphate soluble (12%). Furthermore, the kinetics and thermodynamics of total chromium adsorption was significantly fitted with the Langmuir and pseudo-first-order kinetics models. From these respects, the biochar from cow bone could be a potential utilization of bone waste from food factories under the concept of sustainably circular economy in Thailand.
Structural Modification by High-intensity Ultrasound of Jackfruit Leaf Proteins (Artocarpus heterophyllus Lam.): Techno-functional Properties of Jackfruit Leaf Proteins View Digital Media
Poster Session Frida Zoé Ragazzo Calderon, Juan Arturo Ragazzo Sanchez, Kevin Eduardo Martínez Ramos, Diana Stephanie Hernández Molina, America Sibel Hernández Barreto, Julián Andrés Orozco Machuca, Montserrat Calderon Santoyo
The leaves of Jackfruit cultivars (Artocarpus heterophyllus Lam.) are an important source for obtaining proteins due to their composition and high regional availability. Despite its high nutritional value, the application of plant proteins (PP) origin in the food industry is still limited, due to its unsuitable sensory properties. Furthermore, the low solubility of PP limits its techno-functionality and application in industrial processes. In this sense, high-intensity ultrasound (HIUS), due to the cavitation principle, breaks internal interactions, causing changes in their protein structure, and exposing the hydrophilic groups of amino acids, which could promote an increase in solubility. Therefore, the aim of this research is to obtain structurally modified jackfruit leaf proteins by HIUS that can be used in food processes. For this, the protein extract of jackfruit leaves was subjected to HIUS (600, 840, and 1080 watts for 10, 15, and 20 min). Subsequently, the foaming and emulsifying capacity and index, as well as solubility and antioxidant capacity were evaluated. The results show that the HIUS treatments improved the foaming capacity at high power for 15 min. The emulsions are very stable at high power and since 10 min, the solubility was better at high power. The antioxidant capacity of the protein extracts modified was better than native protein in all cases. These findings will allow directing these structurally modified proteins either in the formulation of emulsions or as foam stabilizers, with benefits to the consumer due to their important antioxidant capacity.
Structural Modification of Jackfruit Polyisoprenes by High-intensity Ultrasound to Obtain Bioactive Polymers: Structural Modification of Jackfruit Polyisoprenes View Digital Media
Poster Session Juan Arturo Ragazzo Sanchez
The jackfruit tree produces latex in all plant parts, where this latex might behave like natural rubber. The latex from jackfruit is composed of cis and trans-polyisoprenes, with contents of 34.4% and 65.6%, respectively. However, its low or non-existent solubility in water limits its applications in the food or pharmaceutical areas. In the last decade, our laboratory has intensified the use of ultrasound. Ultrasound, based on the cavitation/collapse, causes high enough shear forces to break the covalent bonds. This study evaluated the use of high-intensity ultrasound (HIUS) to increase the solubility of jackfruit latex polyisoprenes. Therefore, the strategy to process polyisoprenes was to use HIUS and Sono-chemistry. The polyisoprenes concentrated (10.9 x 103 g/mol) from jack fruit, treated by ultrasonic and precipitated in methanol were obtained by dissolving 1 g of polyisoprenes concentrated into 10 mL of toluene. The treatment was performed using an ultrasonic FS-1200N equipment. A factorial design (A 2x3) was used, evaluating 900 and 1200 Watts for 5, 10, and 15 min. For the Sono-chemistry experiments, 1 mL of hydrogen peroxide was added to the solution prepared above. The solubility was the highest (30%) when the sample was treated at the highest power intensity (1200 Watts) and time (15 min). However, the Sono-chemical treatments did not improve the polyisoprenes solubility. Therefore, the ultrasound was able to modify the structural conformation of polyisoprenes from jackfruit to make them more hydrosoluble. This enables the polyisoprenes to be used as bioactive polymers in further encapsulation applications.
We Are What We (Can) Eat?: Exploring Local and Cultural Foodways in Greater New Haven View Digital Media
Poster Session Pwint Phyu Nandar
Food access scholars and policy makers recognize the importance of considering the intersection of culture and food access in urban environments, but are limited by quantitative methods. Further limitations include governmental agencies identifying mainline grocery stores as the only food outlets in urban settings. In actuality, residents turn to a variety of sources, such as ethnic markets, gardens, and even fishing and hunting to access their culturally desirable foods. This project aims to faithfully characterize the food environment and explore the cultural foodways in Greater New Haven, Connecticut, by centering local knowledge and accounting for both market- and non-market-based sources. To do so, I conducted surveys and ethnographies among Greater New Haven residents. The survey asks how residents access their culturally desirable foods and what barriers may prevent their access. For the ethnography, I accompany and aid participants as they source and prepare ingredients for a culturally desirable meal. This qualitative data is thematically analyzed using environmental justice and food sovereignty frameworks. Although prioritizing residents’ knowledge of their cultural foodways further complicates current understandings of food access, it is necessary to do so for working towards more inclusive and equitable food systems.
Native Fruits from Brazilian Biodiversity: Action on Postprandial Glycemic Control in Healthy Individuals and Digestive Enzymes Inhibition in Vitro View Digital Media
Poster Session Isabella Duarte
Brazilian biodiversity is one of the largest in the world within two global biodiversity hotspots: Atlantic Forest and Cerrado. Brazilian native fruits have been shown to be excellent sources of polyphenols that are associated with multiple biological mechanism and protection against NCD. This study aimed to evaluate the impact of the consumption of the fruits Eugenia brasiliensis Lam (GR), Eugenia involucrata DC (RC) and Eugenia Neomyrtifolia (UV) on the glycemic, insulinemic and postprandial inflammatory responses of healthy individuals. Healthy volunteers (n=15) were enrolled in a crossover placebo-controlled study. Capillary blood samples were collected in fasting and 15`, 30`, 45`, 90` and 120` after the consumption of juice containing 90g of pulp of GR, RC, UV or water, followed by the consumption of a bread containing 25g of available carbohydrate. It was evaluated the biochemical parameters of glucose, insulin and cytokines levels; the action of flavonoid fruit extracts on the alpha-amylase`s activities. There was a significant reduction in glycemia at times 15 (p=0.009) and 45 minutes (p=0.047) after consumption of GR juice, compared to the control. IL-1B levels statistically increased 2h after the bread consumption (p=0.042) but its levels remain low after the consumption of all the juices with bread consumptions. All extracts had the ability to reduce alpha-amylase activity. GR had the highest value of total phenolics. All the evaluated fruits can be considered a beneficial food in the management of postprandial hyperglycemia and can play a role in modulating inflammation followed by a high glycemic meal.
Food Insecurity Among College Students
Poster Session Sulastri Carr, Kayla Ahr
The term "food insecurity" began to gain prominence in academic and policy discussions in the late 20th century, particularly in the United States. It was used to describe a condition where individuals or households lacked consistent access to enough food for an active, healthy life. Since then, the term "food insecurity" has gained widespread use not only in the United States but also in international contexts when discussing issues related to hunger and nutrition. It has become a key concept in the fields of public health, nutrition, and food policy, and only as of recent years in the context of college students and their ability to succeed academically. In our research, we argue that food insecurity is an intersectional problem rooted in existing societal challenges for college students such as facing poverty, belonging to a marginalized background, being a first-generation student, and other compounding factors that further exacerbate food insecurity. We find that, in turn, facing food insecurity during the pivotal years of college is a modifiable risk factor and a key predictor of food security over the life course. In this short presentation, we hope to explore the complex relationship between food insecurity and the unique societal challenges today’s college students face and demonstrate what can be done to help mitigate the problem of food insecurity on college campuses and the effects it has on student success and retention.
Value-added Products from Wheat Straw Using Pressurized Water and Ethanol Mixtures
Poster Session Ana Xochitl Vidrio Sahagun, Marleny D.A. Saldana
Cellulose, the most abundant polymer on the earth, is the main compound of wheat straw with approximately 32%. This compound and its derivatives like cellulose nanofibers are promising materials for various applications in the food industry. However, to date, corrosive and toxic solvents have commonly been implemented in the isolation of cellulose. The main objective of this study is to evaluate the effect of pressurized water + ethanol mixtures at different concentrations at optimum processing conditions of temperature and time to hydrolyze non-cellulosic material from wheat straw. Pressurized aqueous ethanol (PAE) treatment of wheat straw was performed in a semi-continuous flow type subcritical fluid system. The experiments were conducted at 180°C, 50 bar, and ethanol concentrations of 0–100% (v/v) for 60 min. Total sugars and total phenolic contents in the hydrolysates were analyzed according to the phenol-sulfuric acid and Folin Ciocalteu methodologies, respectively. SCW and PAE at 20% ethanol treatments significantly reduced wheat straw's ash, crude protein, and fat contents. These hydrolysis treatments also showed the highest carbohydrate content, followed by 60% and 100% ethanol treatments, which may be due to the higher production of H+ and OH-, inducing structural carbohydrates hydrolysis. Total phenolics obtained from the hydrolysis treatment indicated rupture of lignocellulosic complexes. Samples treated with PAE up to 60 % ethanol show no significant difference in phenolic content. In conclusion, pressurized fluid treatments successfully produce hydrolysates with value-added products such as sugars and phenolic compounds along with a cellulose-enriched solid residue.
