Browsing by Author "Jung, Seung Eun"

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    Encapsulation of Aroma and Off-Flavor Compounds into Preformed "Empty" V-Type Starch
    (University of Alabama Libraries, 2022) Zhou, Jingyi; Kong, Lingyan; University of Alabama Tuscaloosa
    Starch consists of two homopolymers of glucose, including amylose and amylopectin. The amylose component has been found to be able to form inclusion complexes with a wide variety of small molecules that could control the release and retention profiles of guest compounds. Inclusion complex between starch and aroma/flavor has attracted more attention in recent years due to its ability to reduce evaporation, to prevent volatile loss, and to enhance stability during storage and application. The main objective of this research was to determine the potential of preformed "empty" V-type starch to encapsulate aroma and off-flavor compounds and structure-complexation ability relationship in starch inclusion complexes prepared with aroma and/or off-flavor compounds. In addition, this study also aimed to investigate consumers' purchase intention of food products deodorized by "empty" V-type starch. First, novel "empty" V-type method was employed to prepare the inclusion complex between three types of "empty" V-type starches and six aroma compounds. All three types of starches presented ability to form inclusion complex with selected aroma compounds. Both starch type and aroma compounds' chemical structures were shown to significantly affect the complexation process and physicochemical properties of the formed inclusion complexes, including crystalline characteristics and thermal properties. In addition, the same approach was utilized to prepare inclusion complex between three types of "empty" V-type starches and a cyclic aroma compound, thymol, at two different concentrations. Besides starch type, aroma's concentration was also found to significantly influence inclusion complexes' properties. Among all, V6h inclusion complex prepared at a starch/thymol ratio of 5:1 and 2:1 showed the highest encapsulation efficiency and loading efficiency, respectively. All inclusion complexes displayed potent aroma retention ability, which preserved more than 70% of thymol after 8-hour of heat treatment. In addition, the "empty" V-type starch had also been examined for its ability to mask the off-flavors found in soy milk. Among all, gas phase approach was more effective approach to scavenge beany off-flavors compared to direct contact approach, and V6h-type starch was the most effective type of starch to mask all the tested beany off-flavor compounds. Lastly, consumers' willingness-to-purchase of "empty" V-type starch deodorized soy milk was further examined to determine the factors that could affect consumers' food choice. The survey results showed that sensory quality, environmental concern, and gender were significantly associated with consumers' purchase intention of "empty" V-type starch processed soy milk. Moreover, more than 80% of the participants' attitudes toward "empty" V-type starch was positive and they thought it is an interesting approach and looking forward to the launching of the real products. In combination of the potent encapsulation efficiency, aroma preservation capability, and moderate consumers' purchase intention, the V6h-type starch could be a potential aroma delivery and/or off-flavor masking material, that could be further applied into food formulations. Future research is warranted to explore the inclusion complexes' release behavior under various parameters, such as different temperature, storage, and pH conditions, that could encounter during food processing. In addition, factors that could further improve the encapsulation efficiency of inclusion complexes should be examined, and sensory profiles of the "empty" V-type starch processed food products could also be evaluated.
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    Exploring college students’ eating patterns during a global health crisis: a qualitative approach using the social ecological model
    (Foodservice Systems Management Educational Council, 2025) Jung, Seung Eun; Shin, Yeon Ho; Robinson, Payton
    The purpose of this study was to gain a comprehensive understanding of the experience of the pandemic on U.S. college students' eating patterns, using the Social Ecological Model as a framework. Individual online interviews with 21 college students were conducted, and transcribed interviews were analyzed using a deductive content analysis approach. The findings revealed that intrapersonal, interpersonal, environmental, and policy factors influenced college students’ eating behaviors during the pandemic. These findings can inform guidelines and recommendations for college foodservice operations, restaurants, and other relevant organizations to support healthy eating habits among students during future outbreaks.
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    Functional sugar-free chewing gum infused with spices bolsters antioxidant capacity and phenolic content of saliva
    (Nature Portfolio, 2023) Crowe-White, Kristi M.; Jung, Seung Eun; Bragg, Anna; Senkus, Katelyn E.; University of Alabama Tuscaloosa
    Oral and vascular diseases are seemingly disparate conditions, yet individuals with poor oral health are at increased risk for cardiovascular events. Spice-derived bioactive polyphenols with antioxidant functionality may attenuate mechanisms linking the diseases, namely oxidative stress and inflammation. Acknowledging that novel approaches to increase antioxidant intake are warranted, the purpose of this study was to evaluate the influence of two functional sugar-free gums infused with spices on antioxidant capacity and phenolic content of saliva using the oxygen radical absorbance capacity and Folin-Ciocalteu assays, respectively. Unstimulated followed by stimulated saliva was collected according to a validated method across a prescribed five minute chewing period. Both gums significantly increased hydrophilic, lipophilic, and total antioxidant capacity of saliva (p < 0.05) yet to varying extents. Phenolic content of saliva was significantly higher (p < 0.001) post-chew for both gums. Results suggest spices infused into sugar-free chewing gum bolster the antioxidant capacity of saliva, thereby promoting oral health. Research evaluating the sublingual absorption of spice-derived antioxidants in functional gums and their influence on systemic oxidative stress is warranted.
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    Grocery store tour education programme promotes fruit and vegetable consumption
    (Cambridge University Press, 2019) Jung, Seung Eun; Shin, Yeon Ho; Niuh, Alvin; Hermann, Janice; Dougherty, Regan; University of Alabama Tuscaloosa; Oklahoma State University - Stillwater
    Objective: To examine the effectiveness of the Produce for Better Health Foundation grocery store tour programme as a nutrition education tool for changing consumers' intention to consume various forms of fruits and vegetables (F&V). Design: Cross-sectional study. Setting: Ten grocery stores in a city in the Southeast USA. Participants: A total of 147 grocery shoppers in Alabama, who participated in a grocery store tour, completed a retrospective pre-/post-survey using the Theory of Planned Behaviour. Results: Results from independent-samples t tests indicated that mean values of attitude, subjective norm and perceived control were significantly increased after store tours (P < 0 center dot 01). Participants' intentions to consume various types of F&V (fresh, dried, canned, juice and frozen), especially dried F&V, increased significantly after store tours. Results from structural equation modelling indicated that before store tours attitude (gamma = 0 center dot 48, P < 0 center dot 01) was the most significant predictor of intention to consume F&V, followed by perceived behavioural control (gamma = 0 center dot 24, P = 0 center dot 02) and subjective norm (gamma = 0 center dot 21, P = 0 center dot 03). After store tours, attitude (gamma = 0 center dot 51, P < 0 center dot 01) and perceived behavioural control (gamma = 0 center dot 44, P < 0 center dot 01) were still strong predictors of intention to consume F&V, while subjective norm became an insignificant predictor of intention. Conclusions: Findings revealed positive changes in study participants' attitude, subjective norm, perceived behavioural control and their intentions to consume various forms of F&V, which suggest potential benefits of providing grocery store tours as a tool to promote consumers' F&V intake.
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    Individual and interpersonal factors affecting dietary intake of community-dwelling older adults during the COVID-19 pandemic
    (Cambridge University Press, 2022) Ellis, Amy; Jung, Seung Eun; Palmer, Frankie; Shahan, Mackinsey; University of Alabama Tuscaloosa
    Objective: As older adults are at higher risk for severe illness and mortality from SARS-CoV-2 infection, social distancing has been a primary means of mitigating risk. However, this lifestyle change may impact eating habits and food choices. The aim of this study was to explore individual and interpersonal factors affecting the eating behaviours and dietary intake of community-dwelling older adults during the COVID-19 pandemic. Design: Semi-structured individual interviews were conducted. All interviews were audio-recorded and transcribed verbatim. Qualitative data were analysed using a deductive content analysis approach to identify themes. Setting: Southeastern United States Participants: Twenty-three men and women, 60 years of age and older (mean age 71 center dot 9 +/- 7 center dot 7, 22 % male), completed both the interview and questionnaire. Results: Themes that emerged at the individual level included changes in eating habits and foods eaten, with most participants reporting healthier food choices during the pandemic. Participants also reported more frequent cooking, improved cooking skills and cooking as a form of stress relief. Although some older adults described increased snacking and consumption of 'comfort foods', others noted no influence of mood on food choices. At the interpersonal level, an increased use of technology for social interaction and the importance of social support were identified as influencing factors. Conclusions: Findings provide insight on how to help older adults maintain good nutrition amidst lifestyle changes imposed by social distancing. Nutrition educators may capitalise on positive behaviour changes that occurred during the pandemic such as increased cooking and increased use of technology for social interaction.
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    Nutritional Status of Rural Older Adults Is Linked to Physical and Emotional Health
    (Elsevier, 2017) Jung, Seung Eun; Bishop, Alex J.; Kim, Minjung; Hermann, Janice; Kim, Giyeon; Lawrence, Jeannine; University of Alabama Tuscaloosa; Oklahoma State University - Stillwater
    Background Although nutritional status is influenced by multidimensional aspects encompassing physical and emotional well-being, there is limited research on this complex relationship. Objective The purpose of this study was to examine the interplay between indicators of physical health (perceived health status and self-care capacity) and emotional wellbeing (depressive affect and loneliness) on rural older adults' nutritional status. Design The cross-sectional study was conducted from June 1, 2007, to June 1, 2008. Participants/setting A total of 171 community-dwelling older adults, aged 65 years and older, residing within nonmetro rural communities in the United States participated in this study. Main outcome measures Participants completed validated instruments measuring self-care capacity, perceived health status, loneliness, depressive affect, and nutritional status. Statistical analyses performed Structural equation modeling was employed to investigate the complex interplay of physical and emotional health status with nutritional status among rural older adults. The chi(2) test, comparative fit index, root mean square error of approximation, and standardized root mean square residual were used to assess model fit. Results The chi(2) test and the other model fit indexes showed the hypothesized structural equation model provided a good fit to the data (chi(2) (2)=2.15; P=0.34; comparative fit index=1.00; root mean square error of approximation=0.02; and standardized root mean square residual=0.03). Self-care capacity was significantly related with depressive affect (gamma=-0.11; P=0.03), whereas self-care capacity was not significantly related with loneliness. Perceived health status had a significant negative relationship with both loneliness (gamma=-0.16; P=0.03) and depressive affect (gamma=-0.22: P=0.03). Although loneliness showed no significant direct relationship with nutritional status, it showed a significant direct relationship with depressive affect (beta=.4; P<0.01). Finally, the results demonstrated that depressive affect had a significant negative relationship with nutritional status (beta=-.30; P<0.01). The results indicated physical health and emotional indicators have significant multidimensional associations with nutritional status among rural older adults. Conclusions The present study provides insights into the importance of addressing both physical and emotional well-being together to reduce potential effects of poor emotional well-being on nutritional status, particularly among rural older adults with impaired physical health and self-care capacity.