Patricia L Sparks

Interests

Teaching

Food Science, Food Management, Food and Culture

Courses

Scholarly Contributions

Chapters

• Sparks, P. L. (2016). Building the Mediterranean Pyramid-PART B: Balancing the Plate.. In Mediterranean Diet Impact on Health and Disease(pp Chapter 20.). Springer.
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  Along with Kelly Jackson, completed Mediterranean recipe standardization and diet analysis for approximately 10 recipes. Also created sample menus. Text to be published January 2016.

Journals/Publications

• Sparks, P., Sparks, P., Ravishankar, S., Olsen, C. W., Mchugh, T. H., Joshi, K., & Friedman, M. (2021). Effect of Antimicrobial Edible Films on the Sensory and Physical Properties of Organic Spinach in Salad Bags. Food and Nutrition Sciences, 12(02), 176-193. doi:10.4236/fns.2021.122015
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  The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4°C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists; therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.
• Sparks, P. L. (2016). Impact of Plant-Based Antimicrobial Washes on Sensory Properties of Organic Leafy Greens. Food and Nutrition Sciences, 7(10), 903-919. doi:10.4236/fns.2016.710090
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  A study of the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to serving panelists. Antimicrobials evaluated include: 0.1% clove bud, lemongrass, oregano, or cinnamon essential oils; 0.1% carvacrol or citral; 3% grapeseed, apple, or 10%/7% olive extract; combination of essential oils with extracts; 3% hydrogen peroxide; and untreated control. A randomized block design with an affective test was used and 60 panelists were asked to evaluate samples for preference liking based on a 9-point hedonic scale and for sensory attributes based on a 5-point hedonic scale.

Poster Presentations

• Alsing, S., Sparks, P. L., Pope, B. T., Conrad, L. R., & Hongu, N. (2015, January 28-30). Promoting Healthy Cooking to College Students. Research Frontiers in Nutritional Sciences Conference. Tucson, AZ: CALS, Departement of Nutritional Sciences.

Others

• Sparks, P. L. (2010, Fall). Food Videos.