FST 10 - Lecture notes 1-8 PDF

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These are lecture notes from FST 10 "Food Folklore and Health" with Professor Lungu. ...

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Food Folklore and Health Office hours: Wednesday 10-12 in Mondavie south building room 2206 Email: [email protected] TA office hours: Mondavi North building room 3143, app through canvas

I.

Food timeline A. Hunter Gatherer Vasal De Gama a) PORTUGAL BECOME POWERFUL TRADE CENTER, SELLING SPICES TO EUROPE AND WORLD Christopher columbus → 1492 sailed west until he reached the Americas, was not first person to reach america, but was influential in making a path to america for spice trade, second trip he discovered chile peppers from America back to Europe 1. Chili pepper: a) Capsaicin (chili) gives heat (150-300) gives pungent taste b) Piperine (pepper) c) Spanish Armator was making huge ships and went across and arrived in central america and spread out from there, america had spices that were then traded in europe Voyages of Zheng He 1. Marinaa, merchant, sailed in fleet of ships, described routes of china to south pacific islands, sailed to India, and Africa brought back elephants and tigers 2. He brought nutmeg and cloves, 1800s spanish Armada was defeated by british→ rise of 1. Dutch East India company- fell a) Manhattan island was wanted by Dutch, sold manhattan island to british so they can get access to islands to south pacific for cloves and nutmegs 2. English East India company - conquered Asia with army, but british came and took over power and took army America: 1. McCormick Company- first person to open export office in NY 1900 a) Lost everything he had in fire, but never gave up and rebuilt company and became multimillion company Durban, South Africa has largest spice markets Turkey was a middleman to get to india during silk trade India and current spice trade 1. 75 of the 109 varieties listed by the ISO and accounts for half of the

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global trading in spices O. Aromas and Gods 1. Agreeable odor from spices, herbs, plants, and cooking 2. Burning incense and spices in some cultures was considered invisible beings and powers 3. Egypt a) Magical rites and spells b) Purification ceremonies and embalming c) Fragrances and perfumes d) Flavoring and condiments e) Food preservation f) Curative, aphrodisiacs and vermifuges g) Poisons P. Phylogenetic tree- plants have danger of phytotoxins 1. Highly potent 2. Younger plant more toxic it is 3. Nutmeg- can be poisonous if eaten in large portions, headache, dizziness, and hallucinations 4. Rhubarb- poisonous from oxalic acid→ kidney stone or kill 5. Mangoes- not poisonous , but some people react w rash 6. Tomatoes- tomatine found in stem, but nobody dies from tomatoes 7. Red beans - have to be boiled for at least 10 minutes or will be poisonous 8. Brazil nut- poisonous bc of selenium Q. Beverage industry- big on spices and flavors and aromas so they can be tasty and taste different from other companies Aromas and Foods A. More than 50% of aromas used in flavoring foods are from plant materials B. Essential oils- very volatile are often separated from plant materials with steam C. Extracts- extracted from foods with solvents acids( vinegar, alcohol, oil) D. Synthetic- vanilla extract may be either natural or synthetic. E. Aroma molecules- vanilla, eugenol, cinnamaldehyde F. Psychoactive molecules from plants 1. Morphine (opium)- 10% morphine and 23 other alkaloids a) Medicine purposes (cancer, terminally pain) b) Salicylic acid- soft compound made to remove blemishes and bruises, found in beauty products c) Aspirin- form of salicylic acid, broken down to into the body (1) Take aspirin a day to prevent heart attack

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(2) Morphine- way to make heroin, add two acetyl groups to morphine to make heroin 2. Nicotine- alkaloid, columbus brought this from the americas, introduced tobacco to europe, everyone was smoking, a) Kings banned tobacco, in china because it was harmful b) Required to put warnings on labels 3. Caffeine 4. Cocaine Fruits and vegetables A. Plants 1. animals and fungi = heterotrophic 2. Plants are autotrophic: self nourishing → photosynthesis a) Plants have chlorophyll (green pigment found in chloroplasts) which makes photosynthesis possible B. cucumbers - fruit C. Beet roots- vegetable D. Pumpkin and squash - fruit E. Lettuce- vegetable F. Beans- fruit G. Fruit- edible product of plant or tree, sonsiting of seed 1. Consumer: plant products that is sweet with aroma flavors 2. Culinary: generally eaten 3. Botanical term: a part of a plant that contains one or more matured ovaries 4. Simple fruit- a single ripened 5. Dry fruit- pericarp splits open along definite seama) LEGUMES- an elongate “bean pod” splitting along two seams (1) Beans, acacia, peanut (slpits) b) Nuts- large, one seeded fruit with very hard pericarp (1) Hazelnuts, pecan (2) Brazil nut- NOT A TRUE NUT (a) True nuts don't split, the beail nit splits when its ripened → they are seeds (3) Almonds are seeds, cashews are seeds, 6. Fleshy fruits- all or most of the ovary wall(pericarp) is soft or fleshy at maturity a) Berries- entire pericarp is fleshy may be one or many seeded (1) Tomato, grapes, avocado b) Hesperidium- berry with leathery rind and parchment-like partitions between sections (1) Pranges, lemons, limes,

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c) Pepo- berry with hard, thick, rim, with outside very hard and thick, melon (1) Pumpkin, squash, melon, cucumber d) Drupe- fleshy fruit with hard inner layer that surrounds seed, stones (1) Apricots, cherries, peaches e) Pomes- ovary or core surrounded by fleshy edible tissue (1) Apples, pears 7. Fruit families a) Rose family (1) Pome, berries, stone/drupes b) Citrus family (1) Lemos, orange, grapefruit c) Squash family (1) Pumpkins, watermelon, cucumbers d) Nightshade family(1) Eggplant, peppers, tomatoes, e) Miscellaneous (1) Pineapples, kiwi, dates, figs, olives 8. Blueberries- berry, 9. Peach- drupe, fleshy outside 10.Apple- prome, thin outer pericarp 11. Apricots-drupe 12.Oranges - hesperidium 13. papaya - berry 14.Guava- berry 15. Green Beans - legumes 16.Watermelon- pepo 17.Tomato- berry Vegetables- derived from various parts of plants, root, stem, leaves, flowers 1. Culinary term- generally eaten with main course of the meal 2. Classified according to point plant part from which they are derived a) Leaf vegetables, stem, root, flower 3. Botanical fruits- cucumbers, squashes, pumpkins, avocados, green bees often considered veggies but they ain't Texture- depends on turgor(rigidity of plant cells resulting from being filled with water) thickness of cell ways. Pectin and starch Color- depends on pigments such as chlorophyll, carotenoid, anthocyanosides, flavonoids, and betalains Nutrition- depends upon vitamins, pigments, sugar, fiber, minerals Flavor - depends upon sigars, flavor compound and the complement of aroma compounds Amino acids and flavor

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1. Tomato fruit- rich in sugars and amino acids and aroma a) Glutamate were removed from tomato juice, would taste like apple juice b) More sugar produces when tomato ripens, glutamate increases until it reaches max level in red tomato→ gives flavor 2. Asparagus- contains sulfur-rich amino acids that break down during digestion into six sulfur a) Smelly urine, N. Nutrients that fruit and vegetable provide 1. CHO 2. Proteins 3. Folate 4. Vitamins and mineral- micronutrients 5. Potassium 6. Iron 7. Phytochemicals 8. Macronutrients - carbohydrates, lipids, proteins 9. Fiber Vegetables: based on part of plant the vegetable is from A. 70-90% water B. Lower than 8% carbohydrates, lower than fruits C. Proteins are low, so are fats D. Vitamin A: fat soluble, immune system, vision, reproduction E. Vitamin C: water soluble, tissue growth and repair, citrus fruits F. Vitamin E: fat soluble, antioxidant, immune function G. Vitamin K: fat soluble, proteins synthesis, blood clots H. Classification 1. Earth vegetable: obtain from root (sweet potato, carrots) 2. Herbage vegetable: obtain from leaves, leaf stock 3. Fruit vegetable: legumes, cereal, 4. Species: basic unit of biological classification a) Capsicum(genus) annum 5. Variety: retains most of the characteristics of the species, but differ a) Bell pepper, jalapeno pepper 6. Cultivar: distinct appearance from other varieties, must be possible to grow or propagate → suits what the consumer wants= spicy, sweet, large a) Excalibur pepper, cal wonder bell pepper b) Not normally found in natural population, varieties manipulated by horticultural or agriculture techniques c) Different cultivars have different properties and characteristics

d) Different shapes, time maturity, chemical compositions e) Harvesting must be efficient so the crop is not lost→ mechanical harvester development for different processing methods and in different products f) Antioxidants: want foods to be high in 7. Color - important quality attribute of foods a) Color is produced by pigment =has antioxidant properties b) Phytochemicals- chemical molecules, natural, or synthetic, that give color (1) Non-nutritive, not part of vitamins or minerals, (2) Antioxidant properties, stimulant enzymes, will benefit our health and the health of plants, antibacterial effects (3) Antioxidants- protect cells from free radicals (a) Free radicals- molecules produced when your body breaks down food or is exposed to toxic substances such as tobacco, smoke, stress, alcohol and radiation→ oxidative stress, heart disease, metabolic diseases (b) Protect the food component against oxidative damage (c) Help fight gut cancer (d) Antioxidants are found in plant AND animal foods so not every antioxidant is a phytochemical c) Pigments in animal and plant tissue (1) Heme compounds- color of meat (a) Myoglobin is primary pigment and hemoglobin transport oxygen through system (b) Structure of hemoglobin- tail and ring and a ion molecule in middle (c) Higher amount of pigment= darker meat will be (d) Why is packaged beef red on outside and sometimes grayish brown on inside? Outside is exposed to oxygen first so it will be more red (e) Mygoblin comes into contact with oxygen→ oxymyoglobin becomes very red, if oxygen decreases or is removes then the meat will go back to brown/purple color (i) industry→ flush meat with lots of oxygen so it is red (2) Chlorophylls- major light harvesting pigment in green plants, algae, and photosynthetic bacteria→ has

magnesium in center whereas hemoglobin has iron in center (a) In chloroplast, fat soluble pigment (b) Structure- tail, phorrephin ring, then magnesium in center (c) Not stable molecule→ plant doesn't keep chlorophyll stored all the time (3) Industry- heating green vegetables will lose the magnesium and will be replaced by hydrogen iron→ greenish/brownish color (a) Industry adds copper ions will displaced the hydrogen and makes the green vegetable look green and fresh and it will cook faster with copper ion to speed up process and save money and time (4) carotenoids - fat soluble, involved in photosynthesis (a) Vitamin A (b) Beta carotene - found in most greens leaves as well as carrots, orange pigment, capture sunlight like chlorophyll (i) Provitamin A and added to food for orange color (ii) prevents food from going rancid(producing off flavor): prevent oxidation (iii) Add to butter to make sure it last longer (iv) Vitamin A helps improve immune system (c) Lycopene: (i) Fat soluble, found in fruits with red pigment (ii) Watermelon, tomato, (iii) Prevents prostate cancer (d) Natural colorants (i) Annotto- yellow orange pigment (a) Cheeses, butter , margaine (b) Substitute for saffron (c) Antioxidant (ii) Saffron- extracted from stigmata of plant (a) Tiny and not enough and expensive (b) Spice added for flavor but also color yellow (c) Dye molecule is B-gentamicin crocetin (iii) turmeric - also used to replace saffron (a) Active ingredient is curcumin (b) Color fades in light so Not good for products in clear containers (c) Prevents itching and bad cholesterol

(iv) Paprika (5) Flavonoids (a) Largest family of polyphenolic compounds. Anthocyanins belong to this family → most broadly distributed pigment in the plant world (b) Wide range of colors: blue, purple, violent, red, orange, magante (c) Water soluble pigments (d) Color changing when exposed to different pH or temp (e) Stability is dependent on pH and temp and oxygen concentration (f) Low pH→ reddish purple (g) neutral pH→ dark purple (h) High pH→ dark blue (i) Except raspberry the color will get lighter when pH high → turns red to yellow (j) Betalains- water soluble, found in red beet root (i) Produced beeturia- pink to red urine due to excretion of beet pigment after oral ingestion of beets (ii) Occurs more with iron deficiency d) Postharvest effects on living systems (1) Respiration: produce takes in oxygen and gives off carbon dioxide, moisture, and heat (a) Rate of CO2 goes up then triggers ethylene production in plants → plant will then ripen (2) Influence: storage, packaging and refrigeration requirements (3) Ripening (a) Climacteric- harvested will ripen (b) Nonclimacteric- harvest them they will never ripen , oranges, strawberries, grapes (c) Ethylene- more produces= softer (d) Texture will change- softer (e) Color will develop (f) Aroma production will change (g) Sugar will go up and organic acids will go down (4) Unripe fruits and vegetable (high in starch and sugar) (5) After harvest→ increase in sugar, decrease in starch (6) Sweetening- general decrease in organic acids in fruits during storage and ripening

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(7) Softening- changes in pectin after harvest (8) Food preservation methods (a) Inhibition- slow down or inhibit chemical deterioration and microbial growth, low temp storage (b) Inactivation- directly inactivate bacteria, pasteurization (c) Avoid recontomination- avoiding recontamination, packaging (9) Modified atmosphere storage (a) Manipulate to ensure ethelyn isn't produces (b) Take package an flush out everything and want to increase CO2 and reduce amount of oxygen to 10% and add nitrogen to rest (c) Changing composition of gas- take air out and put in new one to prevent microorganisms from growing (d) Used in meat and vegetable industry (10) Optimum storage (a) Keep perishables alive by respiring slowly (b) Low temp (c) High oxygen (d) High relative humidity Fermented Beverages A. Alcoholic: chronic effect of excesses alcohol consumption, cirrhosis of the liver, fatty liver disease, death 1. Liver: a) Healthy liver b) Fatty liver c) Liver fibrosis→ over time gets worse, but is reversible d) cirrhosis→ irreversible, need liver transplant 2. Acute effects: drunk immediately, loss of reasonable judgement 3. beer: is result of yeast actions ion sugars/starches 4. Wine: breaking down grape sugar 5. C6H12O6→ Ethanol + CO2 a) Beer: Starch(barely) → sugar (hydrolyze starch)--> beer( fermentation)→ liquors( distillation) b) Wine: Sugar fermentaTION → wine alcohol→ distillation brandy (1) Egyptians/chinese made wine and processes in cave paintings (2) Ferment naturally, will always have microorganism around them and will ferment (3) Early evidence of this in Georgia 6000 Bc (4) 7000 year old jars of wine in Iran

(5) Babylon/Egypt/Mexico (6) Chinese were very first to develop vegetable fermentation (7) French chemist Louis Pasteur→ first person to connect yeast to fermentation “respiration without air” (8) Edward Butner→ discovered enzyme zymase that aided in fermentation process (9) Making wine: (a) Grape cultivar- high in sugar but not too muc (b) Growing region- napa valley, south of france, south america, chile, argentina → wine will never taste the same in these areas, depends on climate and weather (c) Temperature- not too cold=sour , (i) warm= right amount of sugar (d) Exposure to elements- sunlight for photosynthesis (i) Too much sun=bitter, or taste too much sugar (e) Local topography- soil, nutrients, environment and climate (10) Quality: depends year to year and region to region (11) Storage: not humid and not exposed to too much light, coo (12) Wine grapes: vines grow the best in temperate regions (a) Coolness promotes less sugar and more acid (b) Heat promote more sugar and less acid (more bland) (c) Good wine has balance of acid and sugar (13) Grape pulpe- sugar and acid (14) Grape seeds/stems/leaves- undesirable flavor (15) Grape skins- wine pigment, important for red wine quality (16) Astringent tannins- bind to and precipitate protein, preservative, impart dry taste and flavor in red wines (17) Aroma volatiles- affects taste, flavor, pH, aroma (18) Anthocyanins- react w acids(tannis) and other compounds and produced balance and flavor → red wines (aged wine) c) Making wine: (1) Crush is 85% liquid 10 % skins 05% seeds (2) Red wine will ferment in presence of skins (tannins and anthocyanins) fermented at temp 70-80 F for 2-3 weeks (3) White wine- ferment in absence of skins, 60-65 F for 4-6 weeks (4) Yeast- consume sugars and break down to produce ethanol and CO2 (a) Saccharomyces cerevisiae→ stable, predictable,

tolerance of high levels of alcohol and sulfur dioxide, ability to thrive in normal wine pH between 2 and 4, consistent (b) Wild yeast- koeckera, candida, and saccharomyces spp (5) Pressing stage is removal of skins- near end of fermentation (6) Free run- lower pH (7) Press juice- higher pH (8) Racking- stored in oak barrels to age and will give aroma n flavor (a) First racking is performed the first week of fermentation 6. Champagne - from france a) Requires second fermentation phase to get extra CO2 to be fizzy 7. Distilled wines : Brandy a) Apply heat and evaporate moisture and condes back and increase amount of alcohol to 60% by volume(wine usually is 12% alcohol) → typically a after dinner drink b) Aged, color is from the barrels 8. Fortified wines- a wine to which is a distilled spirit a) Add brandy to wine to add more alcohol to win B. Beers and Ales 1. Origin in monasteries - brewing then selling to help poor 2. About 4% alcohol , low pH 4.2 3. Carbohydrates, proteins, and B vitamins 4. 93% water, 80% carbohydrates , 5. Hazy beer- suspended yeast, combination of protein and polyphenols, bacterial contamination, just a lot of protein 6. Four phases of production a) Malting- conversion of barley to malt (1) Break s=down starch of barely→ put in water, germination begins, starts to grow and produce amylase and breakdowns starch to simple sugars-> malt is produced and browning occurs, wheat is also used to break down b) Brewing- extraction of barley starch and conversion to fermentable sugars (1) Amylase to hydrolyze starches, lautering= draining out water and sugars to produce “wort” → boil the wort and deactivate remaining amylase so it doesn't catalyzes anymore → add hops to add bitter flavor c) Fermentation- sugar to alcohol (1) Cool down wort before in fermentation chamber and

yeast is added → thick foam at top and temperature controlled (a) Top fermentation produce ales (i) More oxygen and microorganisms rise and lots of foam at top to create thick yeast head and use saccharomyces cerevisiae . 68F 3-14 days (ii) Higher temp and less days, lots of foam (b) Bottom produce lagers (i) Grow less rapidly and less foam, most microorganisms settle to bottom 48 F 3- 40 days (ii) Lower temp and slow, less foam, carlsbergensis (iii) Lagering - cold temp and racked to secondary fermenter d) Finishing (1) Beer is filtered, pasteurized(kill of microorganisms, extend shelf life), cooled, stabilized and packaged (2) Doesn’t improve with age, good after fermentation (3) Spoilage microorganism may be present- pasteurized (4) Filtration- more expensive process, remove any solids with filter paper (5) Glass bottling or aluminum canning, expiration dates (6) Pasteurized beer- ideal temp for storage of 40F (a) Never exceed 60 F bc it will cause spoilage (b) Keep under dark conditions (7) Non Pasteurized- make sure its under commercial sterilized conditions and not spoiled → dark conditions (8) Cost is not that expensive (a) Expensive part is the packaging and taxes (9) Distillation: alcohol boils 173 F , first vapor is rich in alcohol. Then collect condensate→ distilled liquor, high alcohol content (10) American Whiskey- 40% alcohol, aged in white oak barrels (11) Aging is critical (12) Scotch whiskey- aged for 3 years...