Progress 10/01/10 to 09/30/15
Outputs
Target Audience:Farmers, fruit and vegetable processing operations, regulatory personnel and research scientists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The results over the years were incorporated into classes (Food and the Consumer; Food Quality Assurance: Food Processing/Engineering; Food Microbiology. Materials were developed, Extension Bulletins published, and PowerPoint presentation were developed and given to farmers, and food programs that Buy Fresh Buy Local. Pre surveys, post surveys, and audits were used to assess the impact of these workshops. Upgrading the Food Safety Education Curricula for BSc (EU-US Atlantis grant: Workshops held at Iowa State University, Cornell University, Biotechnology and Food Microbiology, and Biology Conference Maribor, Slovenia, and Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, University of Ljubljana, Ljubljana Slovenia. Innovative methods were used to characterize food materials (in collaboration with InnovaPrep, LLC, Drexel, MO), develop and validate a new approach for vacuum-based foam extraction and concentration of Salmonella from stainless steel surfaces. Developed new peptide nucleic acid (PNA) probes specific to the pathogenic yeast Candida albicans and validated their specificity, hybridization kinetics and uniformity of hybridization via flow cytometry. Pathogen inactivation in fresh produce by incorporation of sanitizers into existing operations within the produce-chain, resulted in animations that were used in food science and food engineering courses, workshops, and webinars (Ohio, New Mexico, Iowa). How have the results been disseminated to communities of interest?The outputs from this project have been shared with 24 universities, NASA, and the USDA at the annual NC-1023 meeting. The results from several of these projects were presented at several international, national, regional, and Iowa conferences and workshops: Impacts of Good Agricultural Practices (GAPs) and Post-harvest Handling Practices Certificate Training for Producers; On-Farm Food Safety Behaviors and Perceptions' of Customer Assurance; Engineering Food Safety and Quality annual meeting; Frozen Fruit and Vegetable conference; Midwest Aronia Berry Association and Institute of Food Technologists; Aronia Berry Field Days presentations on the farm for farmers and small processors. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Consumers expect to have a safe high quality food supply. The outputs and impacts of this project have helped farmers, producers, processors, suppliers, current and future food industry scholars, and professionals to better understand how to deliver safe, high quality food to consumers. For example, a variety of techniques to reduce the microbial loads on fresh produce were studied and the results were shared with producers, processors, students and others in the food science community. Another example includes the work to identify the optimum time to harvest Aronia Berries and to create a Standards of Identity for Aronia Berry jams and jellies. Both of these research results have favorably impacted the Aronia Barry industry and also allows U.S. Aronia farmers to compete with higher quality products against imported Aronia concentrates from Eastern Europe. The work to compare the addition of celery juice to traditional nitrites in ham has given the food industry independent findings for natural meats. The work with different cultivars of oregano has identified the optimum composition for oregano in food and non-food applications. The findings and new applications discovered through this project are helping the food industry provide consumers with a safer and higher quality food supply. Obj 1: 1) The aqueous extraction process for oilseed recovery of oil, protein, and fiber using a counter-current approach to recycle both the enzyme and water, made the process more competitive with hexane extraction. Treated insoluble fibers resulted in a glucose yield of 33%. This yield was increased to 44% with extruded soy fibers. A maximum glucose yield of approximately 90% was obtained with aqueous ammonia pretreatment of extruded soy fibers, allowing them to be converted to fermentable monomers by enzymatic hydrolysis (pectinase, cellulase, and hemicellulose). 3) Water vapor permeability measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. Sonication improved nanoparticle distribution in film matrix. These biopolymer films reinforced with nanoparticles films, with antimicrobial properties, can potentially become effective packaging materials to enhance food quality and safety. 4) The impact of pH and nitrite from celery juice concentrate (CJ) on the growth of Listeria monocytogenes in broth, ham slices, and product quality found that pH of both broth and ham were increased by adding CJ. The CJ was less effective than conventional nitrite at 100 mg/kg nitrite in broth, in ham, the CJ treatments at both 100 and 200 mg/kg resulted in growth of L. monocytogenes similar to that of the conventional nitrite at the same concentrations. Reducing pH of CJ before addition to ham had greater impact on L. monocytogenes growth at 200 mg/kg nitrite than at 100 mg/kg. CJ concentrate may increase meat product pH which could have implications for the antimicrobial impact of nitrite in some products. 5) Combined HPP and aging resulted in more proteolysis than aging or HP treatment alone, with combined treatments resulting in increased degradation of key meat proteins. 6) High-power sonication to extract soybean isoflavone compounds and total phenolics. Was found to be 1.2 to 1.5 times more efficient at recovery of phenolic component genistein compared to the control, but total phenolics decreased.Total isoflavones recovery in sonic-asisted extractions increased from 600 to 5813μg/g. The concentration of genistein, daidzein, and glycitein increased by 10-fold. 7) A new approach for vacuum-based foam extraction and concentration of Salmonella from stainless steel surfaces is useful to provide both detection of pathogens, testing sanitizers, and improving food safety. 8) The optimal harvest date for Aronia berries was best determined by using Brix, Brix/acid ratio, soil moisture (VSM), and total polyphenol content. The berry and juice colors weren't good parameters for following the maturation of Aronia berries. Correlations between Aronia berry characteristics and weather conditions were found. This has permitted the estimation of the optimal harvest dates for farmers. 9) 0.78% PRO-SAN (acid/surfactant) was the most effective treatments for reducing microbial loads on leafy greens (spinach; cut lettuce). Color of lettuce was not significantly different from the control or treatment group. Pathogen inactivation in fresh produce by incorporation of sanitizers into existing operations within the produce-chain reduces the incidence of foodborne illness and food recalls. 10) Converting insoluble soybean fiber to fermentable sugars and ethanol using enzymes and E. coli KO11, obtained ethanol concentration of 20 g/L in laboratory and pilot-plant scale. This will add value to various agricultural wastes by converting them into bioethanol using these Green fermentations. 11) Instrumental texture and sensory analysis of model high-protein nutrition bars formulated at 30% protein with extrusion processed milk protein concentrate (80%, MPC80) was carried out during accelerated storage at three temperatures. Physical modification of milk protein concentrates using extrusion creates functional ingredient causing less hardening in high-protein bars. Protein with lower water absorption and hydration capacity improved the quality of high-protein nutrition bars, by reducing hardening during storage. Enzyme-modified milk protein concentrate with 80% protein showed improved functionality, especially emulsion and foaming properties. 12) Long-term storage of irradiated and non-irradiated rennet and Low Heat Treated Dried Milk, found that an unopened container of rennet always had more activity than the rennet that was opened and resealed. Likewise, 5-Gry treated rennet had less activity than the control rennet. Obj 2: 1) Animations developed from the collaborative efforts of NMSU, OSU, and ISU help show the differences between water based sanitizers (with or without surfactants) and gaseous sanitizers. Engineering principles of diffusion and diffusivities were demonstrated, with gaseous sanitizers reducing microbial load faster than water based sanitizers. 2) More efficient processing methods which utilize insoluble fiber for ethanol production and a new zein protein film were developed and used in engineering classes (flip Classroom). Obj 3: 1) Based on GAP training, Food Safety Plans were developed and implemented by farmers, dining programs, and produce providers. The effects of acid-surfactant spray treatment on color and microbial load was presented in classrooms, national/international meetings and workshops. 2) Pawpaws are hand-peeled and deseeded before eating raw, or for freezing or canning. There is interest to be able to mechanically peel and deseed these fruits as well as to produce a safe fresh product. This was incorporated into outreach programs. 3) The oregano outreach project resulted in its adoption by a US industry, reducing dependence on imported oregano oil and leaves. 4) Aronia berries are a newer US Superfruit that can provide antioxidants in the diet, and natural color to be used in blended beverages. This information was presented in workshops, conferences, and field days. 4) Modification of milk protein concentrates using extrusion created a functional ingredient with reduced water absorption capacity; the use of which in high-protein (20-40% protein) nutrition bars reduced bar hardening during storage. Use of domestically produced milk ingredients in place of imported casein/caseinates in such nutrition bars is expected to impact dairy processing industry favorably. 5) Animations were used in classes and outreach programing at Iowa State University, and evaluated by 474 students and professionals in other states. The responses were all positive.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Shaw, A., C. Strohbehn, L. Naeve, P. Domoto, and L. Wilson. 2015. Current trends in food safety practices for small growers in the Midwest. Food Protection Trends 35(6):461-469.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Shaw, A., C. Strohbehn, L. Naeve, P. Domoto, and L. Wilson. 2015. Knowledge gained from good agricultural practices courses for Iowa growers. Journal of Extension. Volume 53 Number 5.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Wilson, L.A. 2015. Training Food Scientists: Current and Future Needs. IFT Annual Meeting July 11-14, Chicago IL. (Oral Presentation)
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Shaw, A., C. Strohbehn, L. Naeve, P. Domoto, and L. Wilson. 2015. Systematic Approach to Food Safety Education on the Farm. Journal of Extension. Volume 53 Number 6.
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Farmers, fruit and vegetable processing operations, and research scientists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The work on food auditor training has resulted in a successful Webinar, which is available online. Pathogen inactivation in fresh produce by incorporation of sanitizers into existing operations within the produce-chain, resulted in animations that were used in food science and food engineering courses, workshops, and webinars (Ohio, New Mexico, Iowa). How have the results been disseminated to communities of interest? Presentations at the Engineering Food Safety and Quality annual meeting, Frozen Fruit and Vegetable conference, and to Aronia berry farmers. What do you plan to do during the next reporting period to accomplish the goals? Sensory evaluation of high-protein bar by a trained panelist to evaluate and correlate texture quality information. Continue to develop curricular and outreach, curricula using food safety materials. Work on the development of curricular training material in conjunction with FMI SQF (Multi-station). Develop a model to determine the optimum Aronia Berry harvest times to obtain maximum antioxidant potential, taste, flavor, and to optimumize processing times in foods and beverages. Obtain sufficient data to allow Aronia Berries to be used in jams and jellies (USDA, FDA, IDALS). Continue the analysis of stored irradiated rennet and dried milk. The results from this five year study will be appled to small cheese production at NASA. Continue to evaluate liquid and gaseous sanitizing methods for the production of safe, high quality fruits and vegetables. Determine the influence of a new fruit fly larvae (invasive species) on the quality of fruits and their products. Presentations will be given at IFT, MAA, IFVGA, and workshops.
Impacts
What was accomplished under these goals?
This project impacts farmers, researchers, and the food industry. Significant impacts on all three objects were accomplished this year. The occurrence of foodborne pathogens on fresh produce is a major food safety concern. Information on the efficacy of organic acid, value-added plant-based solutions and gaseous sanitizers for inactivating pathogens on fresh fruits and vegetables or in associated processing water will improve the safety of produce. This will also provide processors with alternatives to chlorine for sanitizing these products. Fewer illnesses and recalls will impact farmers, consumers and the food industry. The completion of the food safety animations for producing food safety training via the classroom and extension/outreach programing has been shown to improved learning and have applications in the food-chain. The identification of optimum time of Aronia Berry harvest, across three harvest years, for antioxidant levels, pigment concentration, and sensory properties can help farmers identify when to harvest. This allows them to meet specific further processing needs of the food industry (colorant, health, sensory). This will also allow U.S. Aronia farmers to compete against imported Aronia concentrates from Eastern Europe. The dairy ingredient industry will benefit by use of a domestically produced functional ingredients in supplementing or replacing more expensive casein-based ingredients in bar applications. Obj 1. Advancing the fundamental science and application of technologies to ensure safety and improve quality of food products Obj 1a. Utilize innovative methods to characterize food materials The measurement of several important characteristics (health benefits and sensory quality) during Aronia berry maturation has permitted the estimation of the optimal harvest date. To determine this date, 0Brix, Titratable Acidity, Degree Brix/acid ratio, antioxidant levels, total polyphenol and anthocyanin levels were determined. Aronia berries have high antioxidant, polyphenol and anthocyanin contents. Preliminary correlations between Aronia berry characteristics and weather conditions were found. Accumulated GOO and VSM were correlated with degree Brix, anthocyanin and polyphenol contents. Obj 1b. Develop new and improved processing technologies Instrumental texture and sensory analysis of model high-protein nutrition bars formulated at 30% protein with extrusion- processed milk protein concentrate (80%, MPC80) was carried out during accelerated storage at three temperatures. Physical modification of milk protein concentrates using extrusion creates functional ingredient causing less hardening in high-protein bars. Obj 2. Develop pedagogical methodologies for improved learning of food engineering principles Animations developed from the collaborative efforts of NMSU, OSU, and ISU help show the differences between water based sanitizers (with or without surfactants) and gaseous sanitizers. Engineering principles of diffusion and diffusivities were demonstrated, with gaseous sanitizers reducing microbial load faster than water based sanitizers. Obj 3. Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders Animations were used in two classes (Food and the Consumer; Food Quality Assurance) and outreach programing at Iowa State University, and evaluated by 474 students. The responses were all positive. Student comments included: "This really brought home what was happening on the surface of leafy green produce." "No wonder that there have been foodborne illness outbreaks with produce.", "These videos really bring home the produce supply chain.", "The difference between and effectiveness of liquid and gaseous sanitizers was clearly demonstrated by these animations.", "These animations could change the way producer operators handle their produce to ensure safety."
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Banach, J., Clark, S., and Lamsal, B.P. 2014. Texture and Other Changes During Storage in Model High-Protein Nutrition Bars Formulated with Modified Milk Protein Concentrates. LWT - Food Science and Technology 56:77-86.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Horsch A.M., J.G. Sebranek, J.S. Dickson, S.E. Niebuhr , E.M. Larson, N.A.Lavieri, B.L. Ruther, L.A. Wilson. 2014. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Science 96:400-407.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Lavieri NA, Sebranek JG, Brehm-Stecher BF, Cordray JC, Dickson JS, Horsch AM, Jung S, Larson EM, Manu DK, Mendonca AF. 2014. Investigating the control of Listeria monocytogenes on a ready-to-eat ham using natural antimicrobial ingredients and post-lethality interventions. Foodborne Pathogens and Disease 11:462-467.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Lavieri NA, Sebranek JG, Brehm-Stecher BF, Cordray JC, Dickson JS, Horsch AM, Jung S, Larson EM, Manu DK, Mendonca, AF. 2014. Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions. Meat Science 97:568-574.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Lavieri NA, Sebranek JG, Cordray JC, Dickson JS, Horsch AM, Jung S, Manu DK, Mendonca AF. 2014. Evaluation of the thin agar layer (TAL) method for the recovery of heat-injured and pressure-injured Listeria monocytogenes. Journal of Food Protection 77:828-831.
- Type:
Journal Articles
Status:
Other
Year Published:
2015
Citation:
Villamonte G, Jury V, Jung S, de Lamballerie M. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure. Journal of Food Science. Article first published online: 5 FEB 2015, DOI: 10.1111/1750-3841.12789
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Banach, J.C., Clark, S., Metzger, L.E., and Lamsal, B. Performance of Cross-linked and Calcium-reduced Milk Protein Concentrates Ingredients in Model High-protein Nutrition Bars, poster presentation at ADSA�-JAM, July 20-24, 2014, Kansas City, MO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Grewall-Sekthon J, Yao L, Johnson L, Wang T, Rosentrater K, Jung S. Optimizing ethanol production, oil partitioning and DDGS quality in integrated corn/soybean biorefineries, 105th AOCS Annual Meeting and Expo, San Antonio, 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Jung S, de Lamballerie M, David-Briand E, Anton M. Effect of high pressure processing on the digestibility of unabsorbed proteins surrounding soybeans oleosome, 8th International Conference on High pressure Bioscience and Biotechnology, July 15-18th 2014, Nantes, France.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Jung S. Is high pressure processing affecting food digestibility? V International Congress of Food Science and Technology, Cordoba, Argentina, November 17-19th, 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Jung S. Is landfill the best way to dispose of our food waste? Conference of Food Engineering, April 7-9, 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Jung S. Conversion of food scrap - an urgent necessity. IFT annual meeting, New Orleans, 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Shaw A, Svoboda A, Mendonca A, and Jung S. Search for a natural intervention against L. monocytogenes in Wheatgrass Juice. International Association for Food Protection Annual Meeting. Indianapolis, IN, 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Villamonte G, Jury V, Jung S, de Lamballerie M. Effect of xanthan gum on the structural modifications of myofibrillar proteins by high pressure. 8th International Conference on High pressure Bioscience and Biotechnology, July 15-18th 2014, Nantes, France.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Lavieri NA, Sebranek JG, Cordray JC, Dickson JS, Horsch AM, Jung S, Manu DK, Mendonca AF. 2014. Effects of different nitrite concentrations from a vegetable source with and without high hydrostatic pressure on the recovery and growth of Listeria monocytogenes on ready-to-eat restructured ham. Journal of Food Protection 77:781-787.
|
Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Target Audiences: Food Industries, Food Science and Food Technology academia, extension personnel, sanitation companies, and producers of equipment to sanitize equipment and foods. Efforts: During this reporting period the outputs have been shared with the NC-1023 (Engineering Food Safety and Quality) meeting (24 universities, USDA, and NASA). The results were incorporated into classes (lectures and Laboratories) in the U.S. (Food and the Consumer; Food Quality Assurance: Food Processing/Engineering; Food Microbiology) at ISU and Cornell), and Slovenian and Romanian Universities; used to include innovative methodologies for student centered learning and symposiums; and presented at several international, national, regional, and Iowa conferences, webinars, and workshops (extension and outreach); four presentations at the national Institute of Food Technologists Conference in Chicago Ill; the American Association of Cereal Chemists, International Association for Food Protection annual meeting, and two presentations at the American Society for Microbiology annual meeting. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? Processing methods, ingredient characteristics and scientific results were disseminated through publication of peer-reviewed papers, industry reports, abstracts, and conference proceedings, and presentations at scientific meetings and to individual stakeholders. What do you plan to do during the next reporting period to accomplish the goals? Continue to develop curricular and outreach, curricula using food safety materials. Work on the development of curricular training material in conjunction with FMI SQF (Multi-station) Determine optimum Aronia Berry harvest times to obtain maximum antioxidant potential, taste, flavor, and to optimum processing times in foods and beverages. Continue the analysis on storage of irradiated rennet and dried milk, and apply these results to small cheese production at NASA. Continue to evaluate liquid and gaseous methods sanitizing methods for the production of safe, high quality fruits and vegetables.
Impacts
What was accomplished under these goals?
Objective 1: Modification of milk protein concentrates (MPC) using extrusion creates a functional ingredient with reduced water absorption capacity; the use of which in high-protein (20-40% protein) nutrition bars will reduce bar hardening during storage. Use of domestically produced milk ingredients in place of imported casein/caseinates in such nutrition bars is expected to impact dairy processing industry favorably. Also, enzyme hydrolysates of milk protein concentrates are suitable ingredients for high-protein beverages. Evaluated the impact of pH and nitrite from celery juice concentrate (CJ) on the growth of Listeria monocytogenes in broth and on ham slices, and to evaluate the impact of pH and nitrite from CJ on quality attributes of the ham. The pH of both broth and ham were increased by the addition of CJ. The CJ was less effective than conventional nitrite at 100 mg/kg nitrite in broth, but in ham, the CJ treatments at both 100 and 200 mg/kg resulted in growth of L. monocytogenes (p N 0.05) similar to that of the conventional nitrite at the same concentrations. Reducing the pH of CJ before addition to the ham had greater impact on L. monocytogenes growth at 200 mg/kg nitrite than at 100 mg/kg. Celery juice concentrate may increase meat product pH which could have implications for the antimicrobial impact of nitrite in some products. Further developments by celery concentrate suppliers created a pre-converted celery concentrate containing nitrite that eliminated the wait time of the incubation step and allowed direct addition of pre-converted nitrite during product manufacture. Currently available pre-converted celery concentrates contain 10,000-15,000 mg/kg sodium nitrite and are commonly used today (Sindelar, Sebranek, & Bacus, 2010). However, the amount of celery concentrate added to processed meat is generally limited to 0.2-0.4% of the formulation because of potential flavor effects (Sindelar, Cordray, Sebranek, Love, & Ahn, 2007). As a result, the added nitrite concentration is significantly less than in conventional products and questions of safety have been raised (Sebranek & Bacus, 2007). The pH of both broth and ham were increased by the addition of CJ. The CJ was less effective than conventional nitrite at 100 mg/kg nitrite in broth, but in ham, the CJ treatments at both 100 and 200 mg/kg resulted in growth of L. monocytogenes (p N 0.05) similar to that of the conventional nitrite at the same concentrations. Reducing the pH of CJ before addition to the ham had greater impact on L. monocytogenes growth at 200 mg/kg nitrite than at 100 mg/kg. Celery juice concentrate may increase meat product pH which could have implications for the antimicrobial impact of nitrite in some products. Reduced antimicrobial effectiveness is of particular concern relative to Listeria monocytogenes, because this organism has been shown to be prevalent in the environment and can easily contaminate ready-to-eat processed meats (Lungu, Ricke, & Johnson, 2009), even though this organism is not the most prevalent of the foodborne pathogens. The measurement of several important characteristics during Aronia berry maturation has permitted the estimation of the optimal harvest date. To determine this date, favored parameters were Brix, Brix/acid ratio and total polyphenol and anthoacynin contents because the consumers have preferred sweet fruits and polyphenols, especially anthocyanins, for their many health benefits. Considering these parameters the optimum harvest date for 2012 was therefore on August 17th. We determined that berry and juice colors weren’t good parameters for following the maturation of Aronia berries. Moreover, correlations between Aronia berry characteristics and weather conditions were found. Accumulated GDD and VSM were correlated with Brix, anthocyanin and polyphenol contents. The goal of this project has helped Aronia growers to obtain Aronia production with high antioxidant activity and high sensory properties for selling to food industry. However, Aronia is known to be astringent and bitter. This may be the main obstacle in its popularization and its commercialization. Research may be investigated to find some process for reducing or masking astringency in products for reaching more consumers. Aronia berries have high polyphenol and anthocyanin contents. However, polyphenols and anthocyanins were very sensitive to light and temperature. The processors should test the effects of different postharvest processing and storage conditions on polyphenol content in Aronia berry especially if the processing requires the products to be heated, such as pasteurization. The analysis of four-five years of storage for irradiated and non-irradiated rennet and Low Heat Treated Dried Milk is continuing. The stored unopened container of rennet always had more activity (curdled milk quicker) than the rennet that was opened and resealed two years ago. Likewise, 5-Gry treated rennet had less activity than the control rennet. This is a joint project between (Iowa, Illinois, Kentucky, NASA). The results can be applied to producing cheese on Lunar and Mars missions. Objective 3: Tuning and upgrading the Food Safety Education curricula for BSc (EU-US Atlantis grant: ISU, NY-I). Food Safety and Recall case studies were developed, and presented in the US, Romania and Serbia. Students were presented the situation, and they had to use their technical knowledge to give an oral presentation and a written report in English. Their oral and written presentations were evaluated for technical accuracy and English. The results from this project are being used in classes, curricular development, and outreach programs. Food Industry audits were performed by the team while in Romania.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Banach, J., Lin, Z., and Lamsal, B. 2013. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties. LWT - Food Science and Technology 54:397-403.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Banach, J., Clark, S., and Lamsal, B. 2013. Characterization of Extruded and Toasted Milk Protein Concentrates. Journal of Food Science 78:E861-E867.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
de Moura Bell, J.M.L.N, Maurer D., Yao L., Wang T., Jung S., Johnson L.A. 2013. Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans. Journal of American Oil Chemists Society 90:1079-1088.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Gerde JA, Wang T, Yao L, Jung S, Johnson LA, Lamsal B. 2013. Optimizing protein isolation from defatted and non-defatted nannochloropsis microalgae biomass. Algal Research 2:145-153.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Hoppe A., Jung S., Patnaik A., Zeece M.G. 2013. Effect of high pressure treatment on egg white protein digestibility and peptide products. Innovative Food Science and Emerging Technologies 17:54-62.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2013
Citation:
Seaman, M.N. 2013. Sodium polyphosphate enhances the antimicrobial activities of whole and fractionated peanut skin extract against food spoilage yeasts in a model juice system (L. Wilson, B. Brehm-Stecher and G. Nonnecke, thesis committee members). Iowa State University.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Seaman, M., Mendonca, A., Brehm-Stecher, B., and L.A. Wilson. Sodium Polyphosphate Enhances the Antimicrobial Activities of Whole and Fractionated Peanut Skin Extract Against Food Spoilage Yeasts in a Model Juice System. USDA-NIFA/NIFSI grant 2009-51110-05902 meeting, Las Cruces, NM, May 13th, 2013.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Seaman, M. Sodium Polyphosphate Enhances the Antimicrobial Activities of Whole and Fractionated Peanut Skin Extract Against Zygosaccharomyces bailii in a Model Juice System, International Association for Food Protection Annual Meeting, Charlotte, NC, July 31, 2013.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Zhang, Z., Mendonca, A., Brehm-Stecher, B., and L.A. Wilson. Natural Antimicrobial Systems for Inhibition of Pathogens on Fresh Produce. USDA-NIFA/NIFSI grant 2009-51110-05902 meeting, Columbus, OH, September 12th, 2013.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: 1.Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication amplitudes of 0, 16, 80 and 160 micrometers prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. 2. Innovative methods were used to characterize food materials (in collaboration with InnovaPrep, LLC, Drexel, MO), develop and validate a new approach for vacuum-based foam extraction and concentration of Salmonella from stainless steel surfaces. 3. Developed new peptide nucleic acid (PNA) probes specific to the pathogenic yeast Candida albicans and validated their specificity, hybridization kinetics and uniformity of hybridization via flow cytometry. 4. In collaboration with Materials Science and Engineering, demonstrated the antibacterial activities of soybean-oil-based cationic polyurethane coatings prepared from amino polyols. 5. Cut lettuce and whole spinach leaves (salad greens) were sprayed or dipped in aqueous acid/surfactant mixtures to evaluate their effectiveness in reducing pathogen microbial load. 6. The functionality and quality of 80% milk protein concentrate was modified with both low- and high-shear extrusion processing on a co-rotating twin-screw extruder and toasted at low temperatures to simulate extrusion cooking. 7. Food safety and recall case studies were developed, and presented to over 100 Romania students and US. Oral presentations and written reports in English were evaluated for technical accuracy and English usage. 8. Science-based knowledge was delivered through educational programs, curriculum modification and development, workshops, conferences, webinars, publications, and extension/outreach activities. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: The audience included: university (researchers, teachers, extension/outreach) faculty, farmers, food companies, and food safety regulators. Science-based knowledge was delivered through educational programs, curriculum modification and development, workshops, conferences, webinars, publications, and extension/outreach activities. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix. These biopolymer films reinforced with nanoparticles films, with antimicrobial properties, can potentially become effective packaging materials to enhance food quality and safety. 2. This new approach for vacuum-based foam extraction and concentration of Salmonella from stainless steel surfaces is useful in improving the efficiency of sanitation agents to provide both quantification of pathogens and improving food safety. 4. These coatings may be used to impart antibacterial properties to surfaces and may have applications in the food science and medical sectors to reduce food spoilage, foodborne illness, and disease. 5. Acid/surfactant mixtures were found to reduce pathogen microbial loads in spinach, and total microbial load in cut lettuce. Pathogen inactivation in fresh produce by incorporation of sanitizers into existing operations within the produce-chain can reduce the incidence of foodborne illness and food recalls. 6. Protein with lower water absorption and hydration capacity will improve the quality of high-protein nutrition bar, by reducing hardening during storage. Enzyme-modified milk protein concentrate with 80% protein also showed improved functionality, especially emulsion and foaming properties. 7. The results from this project are being used in classes, in curricular development, and outreach programs.
Publications
- Acero-Lopez A, Ullah A, Jung S, Wu J. 2012. Effect of high pressure treatment on ovotransferrin, Food Chemistry, 135:2245-2252.
- Brehm-Stecher B.F and Johnson E.A. 2012. Isolation of carotenoid hyperproducing mutants of Xanthophyllomyces dendrorhous (Phaffia rhodozyma) by flow cytometry and cell sorting. Methods Mol. Biol. 898: 207-217.
- Karki B, Maurer D, Kim H, Jung S. 2012. Ethanol production from soybean fiber, a co-product of soybean oil extraction, using aqueous ammonia soaking, Journal of American Oil Chemists Society, DOI 10.1007/s11746-012-2016-z.
- Wilson, L.A., Strohbehn, C., Domoto, Smith, M., Brehm-Stecher B. Mendonca, A. 2012. On-farm food safety: Guide to Cleaning and Sanitation. Extension Bulletin PM. 1974c. 4 pages.
- Volk SP, Ahn D.U, Zeece M, Jung S. 2012. Structure, ACE inhibition and antioxidant activity of dephosphorylated and pressurized eggphosvitin Journal of Science of Food and Agriculture, DOI 10.1002/jsfa.5778.
- Xia Y, Zhang Z, Kessler M.R, Brehm-Stecher B, Larock R.C. 2012. Antibacterial soybean-oil-based cationic polyurethane coatings prepared from different amino polyols. ChemSusChem doi: 10.1002/cssc.201200352.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: During this reporting period the outputs have been shared with the NC-1023 (Engineering Food Safety and Quality) meeting (24 universities, USDA, and NASA). The results were incorporated into classes (Food and the Consumer; Food Quality Assurance: Food Processing/Engineering; Food Microbiology). The results were also presented at several international, national, regional, and Iowa conferences and workshops: Impacts of Good Agricultural Practices (GAPs) and Post-harvest Handling Practices Certificate Training for Producers; On-Farm Food Safety Behaviors and Perceptions' of Customer Assurance (with input from New York - Ithaca station). (10 regions in Iowa were given 1-day workshops on GAPs. Materials were developed, Extension Bulletins published, and PowerPoint presentation were developed and given to farmers, and food programs that Buy Fresh Buy Local. Pre surveys, post surveys, and audits were used to assess the impact of these workshops. Tuning and Upgrading the Food Safety Education Curricula for BSc (EU-US Atlantis grant: Workshops held at Iowa State University, Cornell University, Biotechnology and Food Microbiology, and Biology Conference Maribor, Slovenia, and Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, University of Ljubljana, Ljubljana Slovenia in 2011. Food Safety case studies were developed and used in classes at each location. Food regulators from the USA (USDA FSIS, FDA), Romania and Slovenia, faculty from each University, including University Dunarea de Jos Romania, and students (undergraduates and graduate students) attended the conferences, workshops, and classes. The result from the Aronia berry antioxidant study was presented at the annual Institute of Food Technologist meeting in New Orleans (2011). In the aqueous extraction process, we interacted with Genencor international (now a division of Danisco), and BIO-CAT (VA) for industrial application of one of the waste streams recovered from the process. PARTICIPANTS: Noted in the Output section. TARGET AUDIENCES: The audience included: university (researchers, teachers, extension/outreach) faculty, farmers, food companies, and food safety regulators. Science-based knowledge was delivered through educational programs, curriculum modification and development, workshops, conferences, publications, and extension/outreach activities. PROJECT MODIFICATIONS: Nothing significant to report during the reporting period.
Impacts
1. Based on GAP training, Food Safety Plans were developed and implemented by farmers, dining programs, and produce providers. The effects of acid-surfactant spray treatment on color of the lettuce leaves was analyzed with a Hunter L*(lightness) a*(red/green) b*(yellow/blue) system. Color of lettuce was not significantly different from the control or among treatment groups, thus producing a safer quality product. The use of Foam/Vacuum Extraction and Hollow Fiber Concentration for detection of foodborne pathogens, provides macro-to-micro coupling during the sampling process, allowing concentration of contaminant cells into microliter-scale samples compatible with molecular testing methods, thus giving better detection of pathogen on foods. Results from these studies allow processors to produce safe, high quality fruit and vegetable in whole or cut form (sampling methods, sensors, improved processing methods). Fewer illnesses and recalls will impact both consumers and the food industry. Educational curricula can be improved, and specific laboratory experiments are being used, 2. High-power sonication, a novel processing tool, was used to extract soybean isoflavone compounds and total phenolics. Sonication was found to be 1.2 to 1.5 times more efficient at recovery of phenolic component genistein compared to the control, however total phenolics decreased. Oxygen binding decreased to 40 percent for sonic-assisted extractions. Total isoflavones recovery in sonic-assisted extractions increased from 600 to 5813μg/g. The concentration of genistein, daidzein, and glycitein also increased by10-fold. This is important as it indicates the suitability of processing tools like sonication in extraction of healthful compounds from plants for food use, 3. Insoluble soybean fiber was converted to fermentable sugars and ethanol without use of any chemical by selection of cocktail of enzymes including pectinase, cellulase, and hemicellulase. By combining with Saccharomyces ceverisiae and E. coli KO11, ethanol concentration of 20 g/L was obtained in laboratory and pilot-plant scale. By identifying environmentally friendly strategies to convert soybean fiber, low value streams of soybean oil production, to bioethanol, we have added tremendous value to this crop. We have also identified means to add value to various agricultural wastes by converting them into bioethanol using these Green fermentations, 4. A modified procedure for the extraction of alpha-zein (protein) from corn gluten meal was developed and compared against commercial extraction methods. More efficient processing methods can utilize insoluble fiber for ethanol production, and a new zein protein film was developed, 5. The oregano project reported last year has been implanted by industry (grown in the US), reducing our dependence on imported oregano oil and leaves, 6. Aronia berries are a newer US Superfruit that can provide antioxidants in the diet, and natural color to be used in blended beverages.
Publications
- Campbell K.A., Glatz C.E., Johnson L.A., Jung S., de Moura J.M.N., Kapchie V., Murphy P. 2011. Advances in aqueous extraction processing of soybeans, Journal of American Oil Chemists Society, 88 : 449-465.
- de Moura J.M.L.N., Maurer D., Jung S., Johnson L.A. 2011. Pilot-plant proof-of-concept for countercurrent two-stage enzyme-assisted aqueous extraction processing of soybeans Journal of American Oil Chemists Society, 88: 1649-1658.
- de Moura J.M.L.N., Maurer D., Jung S., Johnson L.A. 2011. Integrated countercurrent two-stage extraction and cream demulsification in enzyme-assisted aqueous extraction of soybeans Journal of American Oil Chemists Society, 88: 1045-1051.
- Jung S., Tonello-Samson C., de Lamballerie-Anton M. 2011. Processing of foods with high hydrostatic pressure, in Alternatives to Conventional Food Processing, RSC Green Food Science and Technology, 2011, pp. 254-306.
- Jung S., de Moura J.M.N., Campbell K.A, Johnson, L.A. 2011. Enzyme-assisted aqueous extraction of oilseeds in Enhancing Extraction Processes in the Food Industry, Edited by: Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat, Series on "Contemporary Food Engineering", Taylor & Francis, 477-519.
- Kapchie, V.N., Hauck, C., Wang, H., Murphy, P.A. 2011. Process Improvement for Semipurified Oleosomes on a Pilot-Plant Scale. J. Food Sci. 76: C853-C860. Karki B., Maurer D., Jung S. 2011. Efficiency of pretreatments for optimal enzymatic saccharification of soybean insoluble fractions. Bioresource Technology, 102 :6522-6528.
- Karki B., Maurer D., Jung S. 2001. Efficiency of pretreatments for optimal enzymatic saccharification of soybean insoluble fractions, Bioresource Technology, 102 :6522-6528.
- Karki B., Maurer D., Kim T.H., Jung S. 2001. Comparison and optimization of enzymatic saccharification of soybean fibers recovered from aqueous extractions, Bioresource Technology, 102 :1228-1233.
- Pananun, T., Montalbo-Lomboy, M., Noomhorm, A., Grewell, D., and Lamsal, B. High power ultrasonication assisted extraction of soybean isoflavones and effect of toasting, LWT - Food Science and Technology (2012), 47:199-207.
- Strohbehn, C. L. Wilson. 2011. On-farm food safety: Guide to food handling. Extension Bulletin PM 1974b. 4 pages.
- Strohbehn, C., L.A.Wilson, A. Mendonca,and B. Brehm-Stecher. 2011. On-farm food safety: Guide to Cleaning and Sanitation. Extension Bulletin PM. 1974c. 4 pages.
- Towa, L.T., Kapchie,V.N., Hauck, C.C., Wang, H., Murphy. P.A. 2011. Pilot plant recovery of soybean oleosome fractions by an enzyme-assisted aqueous process. J. Amer. Oil Chem. Soc. 2011, 88: 733-741 DOI 10.1007/s11746-010-1716-5
- Towa, L.T., Kapchie, V.N., Wang, G., Hauck, C., Wang, T., Murphy, P.A. 2011. Quantity and quality of free oil recovered from enzymatically disrupted soybean oleosomes. J. Amer. Oil Chem. Soc. 2011 88: 1581-1591.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: 1) Work focused on aqueous extraction processes for oilseed recovery of oil, protein, and fiber. 2) High pressure processing was applied to raw meat and identification of peptides was performed. 3) Due to recent foodborne illness outbreaks from fresh produce, Romaine lettuce samples were inoculated with a 5-strain cocktail of Nalidixic acid resistant Salmonella enterica and allowed to sit undisturbed at room temperature or refrigerated temperature for 16-18 hours to allow a biofilm to form (simulated the marketing chain). Lettuce samples were then sprayed with either a distilled water control, a 150 ppm chlorine bleach, a 0.78% PRO-SAN LC solution, a 0.19% PRO-SAN LC solution, a 0.78% PRO-SAN LC Soft solution, and a 0.19% PRO-SAN LC Soft solution (a dry control was also observed) and allowed to sit for various times (including 30, 45, 60, 75, 90, 105, 120, 280, and 240 minutes) after treatment. 4) We have modified a pulper to produce seed oil free pulp from pawpaws, a semitropical fruit with a very pleasant aroma, flavor, and yellow/orange pulp, that is cultivated in our multistate area. 5) The outputs from this project have been shared with 24 universities, NASA, and the USDA at the annual NC-1023 meeting. The influence of processing on quality and safety of foods and their ingredients directly related to the objectives and goals of this project. The results were also incorporated into classes (Food Processing; Food Quality, Food and the Consumer), and Outreach (Extension programs). PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1) The aqueous extraction process for oilseed recovery of oil, protein, and fiber and using a counter-current approach to recycle both the enzyme and water, made the process more competitive with hexane extraction. The insoluble fibers were treated with saccharification enzyme, which resulted in a glucose yield of 33%. This glucose yield was increased to 44% with extruded soy fibers, indicating that extrusion pretreatment applied to soy flakes before aqueous extraction facilitates the accessibility of saccharification enzymes to the cellulosic material. A maximum glucose yield of approximately 90% was obtained with an aqueous ammonia pretreatment of extruded soy fibers. Soybean fiber recovered from this process can be converted to fermentable monomers via enzymatic hydrolysis. 2) Combined HPP and aging resulted in more proteolysis than aging or HP treatment alone, with combined treatment resulting in increased degradation of key meat proteins. 3) 0.78% PRO-SAN was the most effective treatments. The pH among PRO-SAN treatments was the same, but the amount of surfactant differed. The ability of the increased concentrations of PRO-SAN LC to kill bacteria present on lettuce leaves is theorized to be due to the ability of the surfactant to aid the delivery of the antimicrobial agent (the organic acid) to the cells by penetrating the biofilm. This will reduce the foodborne illness microbial load on Romaine lettuce, thus reducing the risk of foodborne illness. 4) Currently pawpaws are hand-peeled and deseeded before eating raw, or for freezing or canning. There have been foodborne illness outbreaks from eating raw pawpaws due to Salmonella on their surface, or from ingesting some of the seed oil from broken seeds (chemical hazard). There is considerable interest to be able to mechanically peel and deseed these fruits as well as to produce a safe fresh product.
Publications
- Campbell KA, CE Glatz, LA Johnson, S Jung, JMN de Moura, V Kapchie, P Murphy. 2010. Advances in aqueous extraction processing of soybeans. Journal of American Oil Chemists Society, DOI 10.1007/s11746-010-1724-5.
- de Moura JMLN, NM de Almeida, S Jung, LA Johnson. 2010. Flaking as a pretreatment for enzyme-assisted aqueous extraction processing of soybeans. Journal of American Oil Chemists Society, 87:1507-1515.
- Jung S, C Tonello-Samson, M de Lamballerie-Anton. 2011. Processing of foods with high hydrostatic pressure. In: Alternatives to Conventional Food Processing, Green Food Science and Technology, RSC.
- Jung S, JMLN de Moura, K Campbell, LA Johnson. 2011. Enzyme-assisted extraction of oilseeds. In: Enhancing Extraction Processes in the Food Industry", Series on "Contemporary Food Engineering", Editor-in-Chief Professor Da-Wen Sun, Taylor & Francis Publishing.
- Kapchie VN, LT Towa, CC Hauck, PA Murphy. 2010. Evaluation of Enzyme Efficiency for Soy Oleosome Isolation and Ultrastrutural Aspects. Food Research International, 43:241-247. http://dx.doi.org/10.1016/j.foodres.2009.09.019.
- Kapchie VN, LT Towa, CC Hauck, PA Murphy. 2010. Recycling of Aqueous Supernatants in Soybean Oleosomes Isolation. J. Amer. Oil. Chem. Soc. 87:223-231. DOI http://dx.doi.org/10.1007/s11746-009-1485-1.
- Karki B, D Maurer, TH Kim, S Jung. 2011. Comparison and optimization of enzymatic saccharification of soybean fibers recovered from aqueous extractions. Bioresource Technology, 102:1228-1233
- Mishra B, BS Khatkar, MK Garg, LA Wilson. 2010. Permeability of edible coatings. J Food Sci Technol. 47(1):109-113.
- Strohbehn C, M Smith, LA Wilson, and P Domoto. 2011. On-farm Food Safety: Guide to Good Agricultural Practices Extension Bulletin PM 1974a. 4 pages. revised.
- Towa LT, VN Kapchie, CC Hauck, PA Murphy. 2010. Enzyme assisted aqueous-extraction of oil from isolated oleosomes of soybean flour. J. Amer. Oil Chem. Soc., 87:347-354. DOI 10.1007/s11746-009-1503-3
- Yao L, S Jung. 2010. 31P NMR Phospholipids profiling of soybean emulsion recovered from aqueous extraction. Journal of Agricultural and Food Chemistry, 58:4866-4872.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: : The influence of processing (irradiation, High Pressure Processing, extraction) on quality and safety of foods and their ingredients directly related to the objectives and goals of this project. The effect of ultrasound on oil extraction yield and functionality of the protein fraction recovered from this process was determined. The effect of various emerging technology (ultrasound, microwave and HPP) as a pretreatment on the recovered emulsion stability was determined. HPP conditions were identified that can be used to produce tofu from soymilk in one processing step, and were characterized using textural and microscopic properties of these tofu. The Peleg model to predict water absorption of soybeans under pressure was successful. The effect of HPP on foaming properties of egg white and characterize egg gels obtained under pressure was determined. The high stability towards pressure combined with thermal treatment of phosvitin, a phosphoprotein from egg yolk was found, and procedures were identified to modify structure of this protein that led to bioactive peptides. The influence of low-dose radiation on the ability of rennet to form curds was evaluated using three different methods. The Iowa station used two methods: a viscosity method developed at NASA JSC in 2006 to determine curd formation, and the time necessary to coagulate 300 ml of the Low Heat treated-Non-Fat Dry Milk (LH-NFDM). This study was collaboration between the Iowa, Kentucky, Illinois, and NASA Stations, developed during the 2008 annual meeting. The Iowa station obtained purified rennet and sent it to the Illinois station for gamma irradiation (0, 1, 3, 5 Gy). They in turn sent it to the Iowa and Kentucky stations. Low irradiation levels were found to increase the time necessary to coagulate the milk proteins. A USDA NIFSI grant was submitted and funded, "Minimizing Microbial Food Safety Hazards of Fresh and Fresh-Cut Fruits and Vegetables" that included 3 of the NC-1023 stations. The outputs from this project have been shared with 24 universities, NASA, and the USDA at the annual NC-1023 meeting. The influence of processing on quality and safety of foods and their ingredients directly related to the objectives and goals of this project. The results were also incorporated into classes (Food Processing; Food Quality, Food and the Consumer). PARTICIPANTS: The authors, NC-1023 participants, USDA, graduate students, and undergraduate students. Opportunities exist from workshops training students, companies. NC-1023, NASA, etc. TARGET AUDIENCES: USDA, FDA, DOD, NASA, NC-1023 members, food companies, educators. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The concept of enzyme-assisted aqueous extraction processing (EAEP) and cream demulsification strategy that was successfully applied to soybean can be applied to other oil-bearing seeds. By determining phospholipids profile and content of the cream emulsion recovered from various soybean substrates, we extended our understanding on the parameters affecting the stability of these emulsions. Aqueous extraction processing of oilseeds is an environmentally friendly technology for which the oil industry has a reemerging growing interest. The work performed at ISU greatly contribute to the development of this green technology, by providing understanding on the process parameters affecting the recovery of free oil from this process and identifying strategies to add value to the protein fraction and fiber fraction. Understanding the impact of processing parameters on different food product will contribute to the increased use of this technology by the food industry. Determining the influence of low-dose radiation on rennet activity is important for long-term space missions, as it could influence astronauts' ability to produce cheese products on other planets (amount of rennet needed and the increased time to form curds). Likewise, the influence of residual low-dose radiation is of interest to Homeland Security. The optimization of methods to reduce microbial safety hazards in fruits and vegetables will allow the production of safe, high quality foods.
Publications
- Boge, E.L., Boylston, T.D., and Wilson, L.A.. 2009. Effect of Cultivar and Roasting Method on Composition of Roasted Soybeans. J. Sci. Food Agric. 89: 821-826.
- Jung S (2009) Aqueous extraction of lupin, a comparison with soybean. Journal of Food Processing and Preservation, 33:547-559.
- Jung, S., Mahfuz, A. 2009 Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes Food Chemistry, 114:947-954.
- Jung S, Mahfuz A, Maurer D (2009) Structure, protein interactions and in vitro protease accessibility of extruded and pressurized full-fat soybean flakes. Journal of American Oil Chemists Society. 86:475-483.
- Jung S, Maurer D, Johnson LA (2009) Factors affecting emulsion stability recovered from enzyme-assisted aqueous extraction of soybean substrates and oil quality. Bioresource Technology, 100:5340-5347.
- Karki B, Lamsal B, Grewell D, Pometto AL, van Leeuwen JH, Khanal SK, Jung S (2009) Functional properties of soy protein isolates produced by ultrasound pretreated defatted soy flakes. Journal of American Oil Chemists Society. 10.1007/s11746-009-1433-0.
- Karki B, Lamsal B, Jung S, van Leeuwen JH, Grewell D, Pometto AL, Khanal SK (2009) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering. 10.10161j.jfoodeng.2009.07.023.
- Smith K, Mendonca A, Jung S 2009. Microbial shelf-life of pressurized soymilk. Food Microbiology. http://dx.doi.org/10.1016/j.fm.2009.05.001 Smith K, Mendonca A, Jung S. 2009.Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk. Food Microbiology, 26:794-800.
- Wu J., Johnson L.A., Jung S. 2009. Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes, Bioresource Technology, 100:527-533.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: High Pressure Processing (HPP) was applied to soymilk, adjusted to pH 6.0 and 6.5, as a pretreatment to denature proteins, a pre-request for tofu making, and to produce tofu from coagulant-added soymilk. Results were compared with thermal treatment, which is the conventional method used by the food industry. 400 vs. 600 MPa, applied as a pre-treatment and processing step, and pH adjustment had an important effect on tofu characteristics including its textural attributes and water holding capacity. Tofu with a hardness of 1,000 g can be obtained from coagulant-added soymilk without any pre-treatment, and pressing step, while thermal treated tofu obtained after a pressing had lower hardness (~ 200 g). HPP, alone or combined with thermal treatment, applied at 25 C or 75 C, to improve soybean emulsion creaming, thermal stability, and shelf-life were determined after refrigerated storage and compared with pasteurized and sterilized cream. HPP applied at 25 C gave the best result in term of shelf life extension and stability. These results were correlated to zeta potential and particle size distribution of the different creams. HPP is also being applied as a culinary tool to develop meat entrees. Bovine muscle has improved texture, increased juiciness and excellent flavor when treated with moderate pressures. Several bioactive peptides that may have potential health benefits have been identified (angiotensin converting enzyme (ACE) inhibitors). The structure of the insoluble fraction of full fat soybean flakes (FFSF) recovered after aqueous extraction and enzyme-assisted aqueous extraction were compared with samples pretreated with extrusion (barrel temperature of 100 C) and high-pressure processing (HPP, 200 and 500 MPa, 10 min, 25 C). Only extrusion promoted cellular disruption, while both extrusion and HPP at 500 MPa favored insoluble protein aggregates, which entrapped released oil. Analyses indicated that noncovalent interactions were the main forces in protein aggregate formation during HPP 500 MPa and extrusion. Intermolecular cross-linking by disulfide bonding was also involved in insoluble aggregates, but at a lesser extent. Extrusion and HPP 500 MPa treatment enhanced proteolytic attack by 23% and 60%, respectively, while treatment at 200 MPa had no impact. Drastic changes in the peptide profile of the extracted proteins were, only observed for the enzyme-treated 500 MPa FFSF. Roasted soybean quality is dependent on the composition of the raw soybeans and the roasting method. Moisture contents decreased after roasting, with oil-roasted soybeans having significantly lower moisture and higher oil contents. The soluble sugars and free amino acids contents of the 5 soybean cultivars were not significantly different. Decreases in the contents of free amino acids, but not soluble sugars, occurred during roasting with greater reductions in oil-roasted soybeans. The saponin content of foods collected for the USDA ISU Isoflavone database has been published. There were no differences in saponin/isoflavone in isolates compared to most other foods while high variability of isoflavones, but not saponins, were observed in beans. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: The results of these studies has been shared with 24 universities, NASA, and the USDA at the October meeting and the National IFT meeting, TARGET AUDIENCES: Chefs, Research Chefs, consumers, educators. Soybean oil producers and refiners, NASA, Homeland Security, governmental bodies dealing with food, food industries, and consumers in the U.S., Eastern Europe, and EU countries. The results from the studies to increase soybean consumption through the utilization of soybeans in soy-based snack foods, soynuts, and textured soy protein products were presented at the 2008 Institute of Food Technologists meeting to food companies, educators, and food regulatory agencies. Okara, a byproduct from soymilk production, was used to formulate and produce a consumer acceptable high fiber, high protein snack cracker. A natural vegetable based chicken flavor was successfully applied to a textured soy protein (baked or deep-fat fried) snack items. Large consumer panels liked both products, and preferred the deep-fried to the bake chicken bit version. The technology has been transferred to food companies and the Iowa Soybean association. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Pressure treatment can be used to produce tofu with unique properties, which could lead to the production of preservative-free tofu with extended shelf-life. Soybean cream emulsion with enhanced stability and extended shelf-life can be obtained with high-pressure processing. By identifying the structure, protein interactions and in vitro protease accessibility of extruded and pressurized full fat soybean flakes, processing conditions can be chosen to obtain optimal oil extraction yield. The result identified mechanisms occurring during extrusion that will be used to efficiently extract soybean oil using a green processing technology. Roasting method, rather than cultivar, had the greatest effect on the composition of roasted soybeans when using raw soybeans with similar composition. In this case, selection of the soybean cultivar may only have a minor effect on the quality of the roasted soybeans. Knowing the different effects that dry- and oil-roasting have on soybean composition allows a soynut manufacturer to make informed decisions on which type of roast would be most appropriate for the type of product that they would like to manufacture and market. This will also the influence of flavor additives on soynut composition and quality to be determined. Soybeans that have received radiation (gamma or electron beam) for safety on longterm missions (HACCP step), radiation encountered during the longterm mission (Mars), or due to Homeland Security breaches will decrease the yield and quality of soymilk and tofu produced from those soybeans. While radiation can have many useful effects, producing a safe food supply and extending shelf life of many foods, soybeans should be protected from radiation.
Publications
- Katayama, K. and Wilson, L.A.. 2008. Utilization of Okara, a byproduct from Soymilk Production, through the Development of a Soy-based Snack Food. JFS. 73:S152-S157.
- Katayama, M. and Wilson, L.A.. 2008. Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods. J. Food Sci. 73:S158-S164.
- Kong, F, Chang, S.K.C., Liu, Z., and Wilson, L.A. 2008. Changes of Soybean Quality During Storage As Related To Soymilk And Tofu Making. J. Food Sci. 73:S134-S144.
- Lopez, P.A., Widrlechner, M.P., Simon, P.W., Rai, S, Boylston, T.D., Isbell, T.A., Bailey, T.B., Gardner, C.A. and Wilson, L.A. 2008. Assessing phenotypic, biochemical, and molecular diversity in coriander (Coriandrum sativum L.) germplasm . Genet Resour Crop Evol. 55:247-275.
- Murphy, P.A., Hu, J., Barua, K., Hauck, C.C. Group B Saponins in Soy Products in the U.S. Department of Agriculture-Iowa State University Isoflavone Database and Their Comparison with Isoflavone Contents. J. Agric. Food Chem 2008. 56:8534-8540.
- Wu J., Johnson L.A., Jung S. Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes, Bioresource Technology, 100:527-533, 2009.
- Chabrand R.M., Kim H.-J., Zhang C., Glatz C.E., Jung S. Destabilization of emulsion formed during aqueous extraction of soybean oil, Journal of American Oil Chemists Society 85:383-390, 2008.
- de Moura J.M.L.N., Mahfuz A., Campbell K., Jung S., Glatz C.E., Johnson L.A. (2008) Enzymatic aqueous extraction of soybean oil and protein and cream de-emulsification, Journal of American Oil Chemists Society, 85:985-995.
- Jung S., Murphy P.A., Sala I. Conversion and water-extractability of isoflavones during high-pressure processing of soymilk and soybeans, Food Chemistry, 111:592-598, 2008.
- Kapchie, V., Wei, D., Hauck, C., Murphy, P.A. Enzyme-Assisted Aqueous Extraction of Oleosomes from Soybeans (Glycine max). J. Agric. Food Chem. 2008, 56:1766-1771.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: The effect of new soybean oils and trans-free shortenings on the quality of bakery products was determined. This information is critical for bakers and the commercial baking industry that wish to replace trans-fatty acid containing oils and shortenings in their baked products to meet FDA labeling regulations (labeling of trans-fats is mandatory) and AMA health guidelines. The project was designed to eliminate variables to reflect changes in the source of oil/shortening only. Each recipe was researched with input from the Soyfoods Council, University of Massachusetts, and our Culinary Chef and Gold Standard recipes were formulated. Presentation of the samples to panelists was standardized, and ISU Human Subject approval forms were developed and approved. The products were produced and replicated for instrumental analysis (standard Hunter color, viscosity, and texture analysis), based on AACC procedures, and sensory duo-trio tests were performed for each treatment compared to
the trans-fat containing standard. The results from the no-trans fat study has been shared with the Associate Food Editors, Soyfoods Council, Iowa Soybean Association, Culinary Colleges, and soy industry at three conferences in 2007. The results shared with the culinary college have been incorporated into classes, and culinary soy presentations around the U.S. The results will be shared with professionals at the National Institute of Food Technologists meeting in 2008. The influence of low-dose radiation, that would be encountered on a NASA mission to Mars, or through a nuclear accident or bioterrorism incident, on agricultural crops was evaluated using two whole soybean cultivars (with and without lipoxygenase) as a model. Soybeans were irradiated with gamma or electron-beam radiation. Control soybeans were not irradiated. Soymilk and tofu were produced from these irradiated after 0, 1, 2, and 3 years of storage. Yields, texture, color, and aroma of the resulting soymilk and tofu
were determined using standard instrumental and sensory methods. The influence of low-dose radiation and storage of soybeans on their functional properties and quality was shared with NASA and other professionals at national meetings and to NASA professionals at Johnson Space Center. Experts in the field of food safety from the U.S., the EU, and Eastern European counties were invited to participate in our funded NATO Advanced Research Workshop on Food Safety and Security: Global Holistic Approaches for the Future and Environmental Impacts. The NATO Advanced Research Workshop on food safety and security was presented in Galati, Romania September 4-6, 2007. A website, DVD's, follow-up presentations, were generated from this activity. The influence of High Pressure Processing (HPP) of soymilk on shelf life, and the comparison of extrusion and HPP combined with enzymatic treatment on the functionality was studied. Soymilk was produced using standard methods and then process under HPP to
evaluate its influence on shelf life. Enzymatic treats were used to evaluate changes in functionality. The results of these studies has been shared with 24 universities, NASDA, and the USDA at the October meeting.
PARTICIPANTS: Funding Iowa Soybean Association. University of Massachusetts, Kendall College and the Soyfoods Association provided contacts and input. NATO, Romania, Eastern Europe, EU countries, and the U.S. (ISU, UNL, Clemson).
TARGET AUDIENCES: Chefs, Research Chefs, consumers, educators. Soybean oil producers and refiners, NASA, Homeland Security, governmental bodies dealing with food, food industries, and consumers in the U.S., Eastern Europe, and EU countries.
PROJECT MODIFICATIONS: None
Impacts
Interesterified shortenings and ultra low linolenic soybean oil can replace hydrogenated oils/shortenings in bakery products (gingersnap cookies, piecrust, bread rolls, white icing [frosting], muffin streusel, yellow cake, blueberry muffins and country biscuits), as they give the best functionality and sensory properties while reducing the trans-fat (labeling required by FDA) without requiring recipe re-formulation. This information is critical for bakers and the commercial baking industry that wish to replace trans-fatty acid containing oils and shortenings in their baked products to meet FDA labeling regulations and AMA health guidelines. The low-dose irradiation of soybeans with subsequent storage lowered the sensory properties of the soymilk and tofu made from these soybeans. This is important for long-term planetary exploration by NASA Astronauts and Homeland Security issues from nuclear accidents. The NATO project helped produce a safer more secure food supply in
Romania, Eastern Europe, the EU, and for the U.S.A. High Pressure Processing treatment was able to enhance shelf life without negatively impacting the quality characteristics of the soymilk while shortening production time. The combination of extrusion and enzymatic treatment yields 97% oil extractability. A method to totally destabilized stable emulsion that is formed during the process was developed, thus improving significantly the efficiency of the process (oil was obtained as free oil). The protein by-product has a 90% protein content and good functionality with a high solubility at pH 7.0 and low viscosity. High pressure processing did not improve oil extractability. These results will contribute to the development of aqueous extraction processing which will reduce the use of hexane in the extraction of soybean oil, and yield protein with good functional for food use.
Publications
- Cantley, C., Tang, J, Rasco, B, and Wilson, L A. 2007. An Overview of the Food System. Encyclopaedia of Life Support Systems, EOLSS Publishers Co. Ltd. 27pp. (in press).
- Wilson, L.A., Perchonok, M.H., French. S.J. 2007. Influence of Low Level Irradiation of Soybeans on the Quality of Soyfoods during Mars Missions, The World of Food Science. http://www.worldfoodscience.org.
- Katayama, M. and Wilson. L.A. 2007. Utilization of Okara, a Byproduct from Soymilk Production, through the Development of a Soy-based Snack Food. J Food Sci. (in press).
- Katayama, M. and Wilson, L.A. 2007. Utilization of Soybeans and Their Components Through the Development of Textured Soy Protein Foods. J. Food Sci. (in press).
- Kong, F, Chang, S.K.C., Liu, Z., and Wilson, L.A. 2007. Changes of Soybean Quality During Storage As Related To Soymilk And Tofu Making. J. Food Sci. (in press).
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Progress 01/01/06 to 12/31/06
Outputs
Low dose (1-5 Gy) radiation of bulk whole soybeans and storage for two years increased the beany/oxoidized aroma of soymilk and tofu made from the stored beans. These changes were quantified by gas chromatography and sensory evaluation. Likewise, pasteurization gamma doses from 1-10 Gy provided microbial safety, but decreased the yield and increased the off-aromas of soymilk and tofu compared to non-irradiated whole soybeans. Low-dose gamma irradiation decreased rennet activity by 12.5- to 28-percent (increased the time necessary to coagulate milk for cheese manufacture). The addition of 5 % toasted soyflakes to bread did not alter the crumb color, volume or hardness of the bread compared to non-soy containing bread. More consumers preferred the toasted soyflake containing bread. Functional properties of pressurized soymilk prepared at different soybean and water ratio and having different pH were compared to the one of thermal treated soymilk. Solid content and pH
have both an impact on the effect of high pressure processing and thermal treatment on viscosity and emulsification stability of soymilks. Soybean-to-water ratio and pH conditions that led to pressurized soymilks, which have color, and viscosity properties similar to the untreated soymilk, with enhanced emulsion stability (1:8 ratio, pH 7) were identified. High pressure also was applied to hydrated beans (100 700 MPa, 25 degrees C) and soymilk (400 750 MPa; 25 and 75 degrees C) to determine its effect on isoflavone profile, content and extractability. Combined pressure and thermal treatment modified the distribution of the isoflavone forms; however neither pressure nor temperature affected soymilk isoflavone content.
Impacts
The research results provided important information regarding the impact of high-pressure processing combined or not with thermal treatment on the isoflavones, among the most important constituents of soy products. Also, functionality of soymilk after HPP treatment will give primordial information regarding its potential commercialization. Low-dose gamma radiation (1-5 Gy) and storage encountered during Mars missions will decrease the quality and yield of foods, which will influence the health of astronauts on long-term missions. Likewise, both low and pasteurization doses of gamma radiation (NASA or Homeland Security) also will decrease the economic value of soybeans, rennet and foods made from them. There is a potential economic impact of using toasted soyflakes in bread manufacture to improve the flavor and nutritional value of bread.
Publications
- Horvatovich, P., Werner, D, Jung, S., Miesch, M. Delincee H., Hasselmann, C., Marchioni, E. Determination of 2-alkylcyclobutanones with electronic impact and chemical ionization gas chromatography/mass spectrometry (GC/MS) in irradiated foods. J. Agric. Food Chem. 2006, 54, 1990-1996
- Jung, S., Lamsal, B.P., Stepien, V., Johnson, L.A., and P.A. Murphy. Functionality of soy protein produced by enzyme-assisted extraction. J. Am Oil Chem. Soc., 83: 71-78, 2006
- Lakshmanan, R., de Lamballerie-Anton, M., Jung, S. Effect of soybean-to-water ratio and pH on pressurized soymilk properties, Journal of Food Science, 71: E384-391, 2006
- Lamsal, B.P. Jung S., Johnson L.A. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis, On line, Journal of Food Technology, 2006
- Aldin, E.A., Reitemeier, C.A., Murphy, P.A. Bitterness Threshold and Descriptive Analyses of Soy Isoflavones and Saponins. J. Food Sci. 2006, 71:S211-215.
- Deak, N.A., Murphy, P.A., Johnson, L.A. Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality. J. Food Sci. 2006, 71, C200-208.
- Deak, N. A., Murphy, P. A., Johnson, L.A. Effects of NaCl concentration on salting-in and dilution during salting-out on soy protein fractionation. J. Food Sci. 2006, 71: C247-254.
- Deak N.A., Murphy, P.A., Johnson. L.A. Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure. J. Am. Oil Chem. Soc., 2006, 10.1007/s11746-006-1017-1.
- Deak N.A., Murphy, P.A., Johnson. L.A. Fractionation of soybean storage proteins using Ca+2 and NaHSO3. J Food Sci. 2006, 71:C413-424.
- Deak N.A., Murphy, P.A., Johnson. L.A. Compositional characteristics of protein ingredients prepared from high-sucrose/low-stachyose soybeans. J. Am. Oil Chem. Soc., 2006, 83:803-809.
- Deak N.A., Murphy, P.A., Johnson. L.A Preparation of Glycinin and b-conglycinin from High-Sucrose/Low-Stachyose Soybeans. J. Amer. Oil Chem. Soc. 2007, 10.1007/s11746-006-1031-3
- Lamsal, B.P., Reitmeier, C., Murphy, P.A., Johnson, L.A. Enzyme hydrolysis of extruded-expelled soy flour and resulting functional properties. J. Amer. Oil Chem. Soc. 2006, 83:731-737.
- Liu, Y., Murphy, P.A. Alkamide Stability in Echinacea purpurea Extracts with and without Phenolic Acids in Dry Films and in Solution. J. Agric. Food Chem. 2007, 55:120-126.
- Thesis Ileana Sala, M.S. Degree. Effects of high pressure processing on soymilk enzymes, proteins and isoflavones. M.S. Thesis. May 2006, 146 p.
- Chiew-Ling Chai. Influence of radiation encountered on Mars missions on the yield and quality of soymilk and tofu from bulk soybeans. M.S. Thesis. August, 2006. 131p.
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