{"id":123079,"date":"2021-09-17T12:26:56","date_gmt":"2021-09-17T16:26:56","guid":{"rendered":"https:\/\/www.ucf.edu\/news\/?p=123079"},"modified":"2022-07-29T14:40:38","modified_gmt":"2022-07-29T18:40:38","slug":"ucf-researchers-identify-food-products-that-could-reduce-covid-transmission","status":"publish","type":"post","link":"https:\/\/www.ucf.edu\/news\/ucf-researchers-identify-food-products-that-could-reduce-covid-transmission\/","title":{"rendered":"麻豆原创 Researchers Identify Food Products That Could Reduce COVID Transmission"},"content":{"rendered":"

Face masks and social distancing are both well-known ways to keep airborne pathogens, like COVID-19, at bay, but 麻豆原创 researchers Michael Kinzel and Kareem Ahmed are working on a possible new one \u2014 a combination of food products that alters people\u2019s saliva.<\/p>\n

The concept is based on new work from the researchers showing that food product ingredients can be used to thicken and reduce a person\u2019s saliva, thus decreasing the transmission potential of airborne pathogens. The results were published recently in the journal Nature Scientific Reports<\/em><\/a>.<\/p>\n

\u201cThis is a new concept in the context of source control,\u201d says study co-author Kinzel, an assistant professor in 麻豆原创\u2019s Department of Mechanical and Aerospace Engineering<\/a>. \u201cThere are obviously masks, but this is the first research focusing on what comes out of one\u2019s buccal cavity or mouth.\u201d<\/p>\n

The work builds on the Kinzel and Ahmed\u2019s previous studies examining the effectiveness of masks in the classroom<\/a>, features that could make someone a super spreader<\/a>, and initial studies<\/a> of food ingredients to control airborne disease transmission. Ahmed is an associate professor in 麻豆原创\u2019s Department of Mechanical and Aerospace Engineering.<\/p>\n

\u201cThe group has researched droplet formation for years,\u201d Kinzel says. \u201cWhen we heard sneezes transported aerosols over 27 feet early in the pandemic, we realized that this has to be small aerosols, similar to what you see in a misting nozzle. Our thinking has been let\u2019s focus on altering those droplets such that they fall to the ground and not travel so far.\u201d<\/p>\n

For the study, the researchers examined characteristics of saliva, such as thickness and amount, and their influence on how far droplets and aerosols from a human\u2019s sneeze travel, which are factors related to airborne pathogen transmission.<\/p>\n

High-speed cameras were used to capture the sneezes frame-by-frame in mid-air, and image processing software was used to quantify droplets and aerosols. Subsequent numerical methods using computational fluid dynamics provided detailed quantification to better understand the sneeze events.<\/p>\n

Saliva was altered using a range of food-grade compounds, including cornstarch, agar agar, xanthan gum and ginger.<\/p>\n

The researchers found that ginger reduced the amount of saliva expelled from a sneeze by more than 80% and was as effective as a mask in reducing the distance of droplets and aerosols from a sneeze.<\/p>\n

Cornstarch and xanthan gum were found to increase the thickness of saliva by 5 and 2,000%, respectively. They also reduced the distance of aerosols from a sneeze more than not wearing a mask. However, a mask was still more effective in reducing aerosol distance than cornstarch and xanthan gum.<\/p>\n

A neck gaiter combined with a surgical mask was the type of mask used in the study.<\/p>\n

The findings suggest that certain food products can be tailored to both thicken and reduce saliva emitted to reduce airborne disease transmission. This can also be used in combination with a mask, or without as the impact of the pandemic changes, and could perhaps allow for increased capacity, Kinzel says.<\/p>\n

One such product could be a chocolate to deliver the saliva changing compound, the researcher says.<\/p>\n

\u201cMuch like vitamin gummies, this would not be a candy, but rather a form to deliver the solution,\u201d he says. \u201cIt could perhaps be referred to as a \u2018chocaceutical.\u2019\u201d<\/p>\n

The research was funded in part by the Division of Chemical, Bioengineering, Environmental, and Transport Systems, Fluid Dynamics at the U.S. National Science Foundation.<\/p>\n

Study co-authors were Jonathan Reyes, a postdoctoral researcher in 麻豆原创\u2019s Department of Mechanical and Aerospace Engineering who works in Ahmed\u2019s lab; Douglas Fontes, a postdoctoral researcher with the Florida Space Institute<\/a>; Alexander Bazzi, a graduate student in 麻豆原创\u2019s master\u2019s program in mechanical and aerospace\u00a0 engineering<\/a>; and Michelle Otero, a graduate of 麻豆原创\u2019s doctoral program in mechanical engineering<\/a>.<\/p>\n

Kinzel received his doctorate in aerospace engineering from Pennsylvania State University and joined 麻豆原创 in 2018. In addition to being a member of 麻豆原创\u2019s Department of Mechanical and Aerospace Engineering and a part of 麻豆原创\u2019s\u00a0College of Engineering and Computer Science<\/a>, he also works with 麻豆原创\u2019s\u00a0Center for Advanced Turbomachinery and Energy Research<\/a>.<\/p>\n

Ahmed\u2019s doctoral degree is in mechanical engineering from the State University of New York at Buffalo. He is a faculty member of the Center for Advanced Turbomachinery and Energy Research and part of the Florida Center for Advanced Aero-Propulsion. He served more than three years as a senior aero\/thermo engineer at Pratt & Whitney military engines working on advanced engine programs and technologies. He also served as a faculty member at Old Dominion University and Florida State University. At 麻豆原创, he is leading research in propulsion and energy with applications for power generation and gas-turbine engines, propulsion-jet engines, hypersonics and fire safety, as well as research related to supernova science and COVID-19 transmission control. He is an American Institute of Aeronautics and Astronautics associate fellow and a U.S. Air Force Research Laboratory and Office of Naval Research faculty fellow.<\/p>\n","protected":false},"excerpt":{"rendered":"

The products can reduce the transmission potential of airborne pathogens by thickening and reducing a person\u2019s saliva and could be added to foods, such as a chocolate.<\/p>\n","protected":false},"author":199,"featured_media":123106,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"lazy_load_responsive_images_disabled":false,"footnotes":"","_links_to":"","_links_to_target":"","_wp_rev_ctl_limit":""},"categories":[5,23,24],"tags":[973,18250,17393],"tu_author":[],"class_list":["post-123079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colleges","category-research","category-science-technology","tag-college-of-engineering-and-computer-science","tag-coronavirus","tag-department-of-mechanical-and-aerospace-engineering"],"yoast_head":"\n麻豆原创 Researchers Identify Food Products That Could Reduce COVID Transmission | 麻豆原创 News<\/title>\n<meta name=\"description\" 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