Progress 10/01/98 to 09/30/03
Outputs
Value added research was conducted on crops important to Florida in an effort to expand the utlization of agricultural products produced in Florida.
Impacts
The food and agricultural industry in Florida will have improved options for the utilization of their products.
Publications
- No publications reported this period
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Progress 10/01/01 to 10/01/02
Outputs
In view of the considerable research going on with anthocyanins in common foods, several Florida crops were subjected to common fermentations in order to establish the potential for adding value and the practicality of optimizing phytochemical extraction and stabilization by fermentation processes. A number of wine fermentations were conducted with Noble muscadine grapes with the idea of maximum extraction of phytochemicals, primarily anthocyanins and tannins, from the fruit. This involved on-hull fermentation to dryness (conversion of all fermentable sugars to ethanol) or subjecting the crushed grapes to a hot press regime at 60C for 1 hr, utilizing macerating enzymes prior to pressing and fermentation. In both cases yields were about 82 percent (about 186 gal per ton fruit) and wines were deeply colored but harshly astringent. Since the wines were unpalatable, fining and aging techniques capable of improving taste without reducing phytochemical value are needed.
Honey ale was prepared from unrefined, unfiltered, mixed-source honey, boiled with hops, diluted to original gravity 1.048, and fermented with ale yeast. The resulting bottle primed ale was good quality and represents a potential use for sound but off-grade honey. Red cabbage was subjected to a standard sauerkraut fermentation utilizing 2.25% salt and anaerobic conditions. The kraut was acceptable and possessed an attractive red color with texture and flavor characteristics similar to standard kraut. With both fermented products the comparative changes is phytochemical value are under evaluation.
Impacts
Numerous Florida growers and processors are expressing interest in the nutraceutical value of their crops and processed products. Consequently, we're receiving many inquiries regarding the qualitative and quantitative phytochemical composition of ingredients and the influence of processing, storage, and distribution on these foods. The cited activities, and other efforts in the areas of teaching and extension synergistically complement the value adding research program and contributes to the total IFAS effort.
Publications
- Bates, R.P. and C.A. Sims. Processing. Chapter 15, pp. 327- 339, in Muscadine Grapes, Eds. F.M.Basiouny and D.G. Himelrick, ASHS Crop Production Series. ASHS Press. 2001.
- Bates, R.P., J.R. Morris, and P.G. Crandall. 2001. Principles and Practices of Small- and Medium-Scale Fruit Juice Processing. FAO Agricultural Services Bulletin 146. FAO, Rome. 226 pp.
- Sims, C.A., R.P. Bates, and M Musingo. 2002 Best Practices for Florida Wine Production. IFAS, FL Cooperative Extension Service SP 316.
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Progress 10/01/00 to 10/01/01
Outputs
Muscadine grape wine production procedures have been developed that approximate commercial manufacture of both red and white wines. The phytochemical properties of these wines and the influence of production and storage are under evaluation. Samples of black muscadine cultivars - Noble, Cowart, Jumbo, and Georgia Red were obtained from a commercial vineyard at the veraison and ripe maturity stages (7-9/01) and frozen for subsequent anthocyanin and phenolic profile analyses. A study using Isoflavonoids from red clover to enhance color intensity and stability in red muscadine juice and wine is in progress. Various extracts of RC leaves were employed and a 100% ethanol extract was the most effective and used in subsequent studies. Copigmentation reactions between red clover isoflavones and the 3,5-diglucoside anthocyanin pigments in Noble grape juice and wine resulted in enhanced color intensity, as reflected is absorbance at 550 microns. The effect of pre and post
fermentation addition, storage time and temperature, and copigment/pigment ratios are being studied. Isolation or concentration of phytochemicals from some food crops is complicated by their high sugar content. An alcoholic fermentation is a means of reducing the sugar level, thus simplifying subsequent extractions and providing a potentially recoverable. Using crude raw material, unsuitable for food use - crushed muscadine grapes and whole comminuted watermelon - a number of wine yeasts were evaluated. Montrachet worked most rapidly at elevated temperature (37C) to reduce fermentable sugar levels to < 0.5% within 24 hrs, watermelon and 48hrs, grape. At 42C fermentation rate decreased appreciably. Working with a local entrepreneur who has developed and marketed a successful vegetable-based burger, it has been possible to refine the falafa formulation and feed conditions to permit high-speed manufacture of patties using automatic hamburger patti-forming machinery. The mix has also been
modified to appeal to local tastes.
Impacts
Numerous Florida growers and processors are expressing interest in the nutraceutical value of their crops and processed products. Consequently, we're receiving many inquiries regarding the qualitative and quantitative phytochemical composition of ingredients and the influence of processing, storage, and distribution on these foods. The cited activities, and other efforts in the areas of teaching and extension synergistically complement the value adding research program and contributes to the total IFAS effort.
Publications
- Musingo, M.N., C.A. Sims, R.P. Bates, S.F. O'Keefe, and O. Lamikanra. 2001. Changes in ellagic acid and other phenols in Muscadine grape (Vitis rotundifolia) juices and wines during storage. Am. J. Enol. Vitic. 52:109-114.
- Sims, C.A., R.P. Bates, and M Musingo. 2002 Best Practices for Florida Wine Production. IFAS Publication in press.
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Progress 10/01/99 to 09/30/00
Outputs
In view of increasing evidence that blueberries possess important phytochemicals, studies were initiated based on Florida-grown cultivars. Twelve cultivars and breeding lines were obtained at various stages of maturity. Berries were partitioned into skin, seed, and flesh fractions. Oxygen radical absorbance capacity (ORAC, trolox equivalent, te/g), total anthocyanin (TA, mg/kg), and total phenolic (TP, mg/kg) analyses were performed on the fractions and whole berries. In ripe blueberries ORAC value in the skins were 3 to 10 times higher ( 48 te/kg) than in the flesh (6 te/kg). Seed values were more variable, ranging from 6 te/kg to about the same as in the skin 36 te/g). TP followed the same trends, ranging from 3 to 13 times higher in the skins. In contrast, TA's were exclusively in the skins, 4500 to 8000 mg/kg. ORAC values were generally higher in whole ripe berries than in green or immature fruit, but cultivar dependant (30 to 40 te/g). TAs were absent in green
and low in immature berries compared to ripes, 1200 to 2300 mg/kg. TPs were comparatively unchanged among maturities, 10,000 to 4,000 mg/kg, but cultivar dependant. Over all cultivars the ripe fruit correlation between TA and TP was 0.78, whereas there was no correlation between ORAC and TA and ORAC and TP. Blueberry juice and wine were prepared from a selected cultivar employing standard extraction procedures (hot press for juice and hot press and various time on hull treatments for wine). The cited analyses and sensory data are being performed on all processing stages from whole blueberries through finished and stored juice and wines. Attempts to establish the bioavailability of blueberry phytochemicals by an in vivo assay using mice comparison with in vitro analyses is the focus of work in progress.
Impacts
These data are being shared with an IFAS blueberry breeder, Dr. Paul Lyrene, who supplied fruit in 2000 and will provide comparable samples during the 2001 season. The results will result in blueberry breeding lines with an improved phytochemical profile. Subsequently, breeding selections for release to commercial growers will have a more positive health image and competitive market potential compared to existing blueberry cultivars and other fruits.
Publications
- No publications reported this period
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Progress 10/01/98 to 09/30/99
Outputs
Since the initiation of this project, the majority of effort and time (7 months 6/1/99 to 12/31/99) has been expended while on sabbatical leave at the Institute of Food Science & Engineering at the University of Arkansas, Fayetteville. The producer interest in utilizing their excess supply of fresh blueberries was the focus of some exploratory work. To take advantage of the niche demand for NATURAL products, a process was developed employing local honey instead of sugar. Pin puncture of the blueberry skin and use of thawed fruit improved solids uptake and moisture diffusion. Blueberries and 81 Brix honey at a 1: 2 ratio equilibrated to 60 Brix in 2 weeks at 25C. Subsequent air drying to about 18% moisture produced a flavorful chewy berry with both honey and blueberry character. Future work will involve counterflow of berries and honey to conserve honey and nonhygroscopic dips to prevent stickiness after drying. Under the rubric of value added food products and in
cooperation with a Fulbright Scholar from Syria, the sesame paste product tehinah was investigated. Pilot plant studies adapted available processing equipment to produce peanut, sesame, and soybean based oilseed pastes. Spreads consisting of either high oleic peanut or normal oleic peanut with or without sesame (tehinah) and were subjected to 40C and periodically evaluated for peroxide value and sensory character over 12 weeks. Sesame effectively delayed oxidative changes with the high oleic peanut/sesame paste performing best. In a separate study oilseed spreads consisting of (1) sesame (100% tehinah), (2) 25% sesame + 75% chickpea, and (3) 50% sesame, 25% soybean (full fat), 25% peanut were used in rat PER; cell-mediated delayed-type hypersensitivity (DTH); and liver total antioxidant studies. PER's were (1) 1.18; (2) 2.38; (3) 1.74; casein control 2.73. Only (1) had stronger DTH response - 30% increase. Liver antioxidant activity was 33-76% higher in all sesame diets.
Impacts
Use of 2 natural products - blueberries, with a high phytochemical value and honey, as a natural sweetener will have niche market appeal and add value to these two crops. The process can be adapted to small producers. The oilseed spreads combine the phytochemical values of soy, high oleic peanut, and tehinah in a mutually complementary manner. The product has taste appeal in a readily utilizable form and nutraceutical popularity.
Publications
- No publications reported this period
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