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The Ohio State University

1. Myers, Meredith R, Myers. Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections.

Degree: MS, Food Science and Technology, 2018, The Ohio State University

Advances in chemotherapy have significantly increased the rate of survival among many common cancers, but these improvements in cancer treatment have also caused new side effects in patients that greatly affect their daily lives. One of the most common of these secondary side effects is chemotherapy-induced cognitive impairment (CICI) also known colloquially in the medical community as “chemo brain.” CICI affects up to 78% of cancer patients who have received chemotherapy, and there are no current treatments available for the associated cognitive side effects. The consumption of anthocyanin-rich foods, such as blueberries, have showed particular promise in the area of improvement of cognitive health. The overall objective of this work was to develop and fully characterize two stable delivery vehicles for blueberry bioactives with regards to consumer acceptance, physicochemical properties, and bioactive delivery to use in future clinical studies looking at CICI. A secondary objective of this work was to directly examine how the inclusion of an anthocyanin-rich blueberry extract (BBEC) vs. a lyophilized whole fruit blueberry powder (BBPC) would affect consumer acceptance, physicochemical properties, and bioactive delivery of an equivalent functional food matrix, which would have useful applications in a broader sense of functional food product development.In this work, two functional gelatin confections were developed and found to be promising candidates for use in future CICI clinical trials because of their stability over one month of refrigerated storage. It was found that the main differences between including a whole blueberry powder vs. an anthocyanin-rich blueberry extract within an equivalent gelatin confection matrix were bioactive retention, gel strength, texture, and freezable water content, but with no significant differences seen in their consumer acceptability. BBPC was found to retain a significantly higher number of anthocyanins post- confection processing, produce a harder gel microstructure, require a one-day texture stabilization period, as well as contain a higher %FW when compared to the BBEC formula. BBPC and BBEC were compared in a dietary intervention where healthy men and women were fed a single equivalent acute dose and their 24-hour urine collected and analyzed. Results showed that participants complied with their 7-day low berry washout diets and that 0.05% of the anthocyanins the confections contained post processing and pre-ingestion were able to be seen in 24 hour urine. Importantly, it was also observed that there was not a significant difference in the anthocyanin delivery between BBEC and BBPC when controlling for inter-individual metabolic heterogeneity. There were also no differences seen in product acceptability between the BBEC and BBPC when tested in the clinical rather than the consumer setting.These studies show the importance of considering the bioactive source when developing functional food products for use in clinical studies. Furthermore, these studies demonstrate the… Advisors/Committee Members: Vodovotz, Yael (Advisor).

Subjects/Keywords: Food Science; functional foods, blueberries, anthocyanins, chemo brain, chemotherapy-induced cognitive impairment

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APA (6th Edition):

Myers, Meredith R, M. (2018). Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695

Chicago Manual of Style (16th Edition):

Myers, Meredith R, Myers. “Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections.” 2018. Masters Thesis, The Ohio State University. Accessed October 16, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695.

MLA Handbook (7th Edition):

Myers, Meredith R, Myers. “Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections.” 2018. Web. 16 Oct 2018.

Vancouver:

Myers, Meredith R M. Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections. [Internet] [Masters thesis]. The Ohio State University; 2018. [cited 2018 Oct 16]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695.

Council of Science Editors:

Myers, Meredith R M. Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections. [Masters Thesis]. The Ohio State University; 2018. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695

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