Progress 07/15/06 to 07/14/09
Outputs
OUTPUTS: The Midwest Advanced Food Manufacturing Alliance consisting of 13 Midwest universities provides an opportunity for the Universities and Food Manufacturing companies to collaborate in research that will directly affect consumers by improving food processes, safety, quality, and health. The 11 funded competitive research projects of the 13th year were conducted at the Univ. of IL (1), KS State (1), Michigan State Univ. (2), Univ. of MN (1), Univ. of NE (1), OH State (4), and Purdue (1). The total MAFMA funding for these projects was $396,000 and the total matched was $1,053,441 in cash and in-kind contributions from industry. These accomplishments were reported: 1) One project revealed compelling evidence that the mechanism of action of menthone in reducing VSC from garlic is not a direct reaction. Instead, menthone appears to affect the partitioning of VSCs between the liquid and the gas phases, reducing the amount of VSCs present in the headspace. 2) Research was conducted to develop phenylalanine-free zein protein in transgenic soybeans for possible use as medical foods in subjects with phenylketonuria. Rabbit antibodies were produced to aid in the detection of the protein and samples sent out for amino acid analysis. 3) One researcher reported the dose-lethality relationships were determined for E. coli O157:H7 and total plate count (TPC) on ground beef. Results revealed that low-energy x-ray irradiation is more effective than gamma irradiation at inactivating E. coli O157:H7 and general spoilage microorganisms at production speeds for ground beef patties. 4) Sanitation was most effective using a Vortexx sanitizer for decreasing L. monocytogenes, Salmonella, and E. coli O157:H7 populations especially when used on the ThermoDrive belts. This was true regardless of the inoculation method. 5) Research conducted showed evidence that changing the product and process variables impacted the phenolic content and antioxidant activity between whole grain and refined grain. 6) A cholesterol-lowering food ingredient was developed using components of soybeans and beef tallow and tested on human subjects. 7) Another project generated reliable calibration models that showed the ability to accurately predict the amounts of dairy soils on the surface of stainless steel surfaces. 8) An extraction method was developed combining Water-Chloroform-Ethanol extraction with Fourier transform-Infrared Spectroscopy to classify cheddar cheese based on flavor quality. 9) Original research was unsuccessful in isolating spoilage Pseudomonas sp. from the food environment, but was able to characterize genetic elements involved in biofilm formation by Pseudomonas aeruginosa. 10) In one project a novel rotating fibrous bed bioreactor was developed for cell immobilization to produce cell-free xanthan broth from glucose and galactose derived from lactose in cheese whey. 11) Through research using a continuous flow system to treat grain with ozone, an equation was formulated to measure the ozone concentration needed to control the indianmeal moth and the red flour beetle. PARTICIPANTS: Project participants include: Steve L. Taylor, Ph.D. Professor and Director, University of Nebraska - MAFMA Project Director;Pat Gergen, B.A. University of Nebraska MAFMA Project Manager; Joey Best, B.S. University of Nebraska MAFMA Office Support;Keith R. Cadwallader, Ph.D. University of Illinois Sub Contract PI;Gabriela Carrasco, Ph.D.University of Illinois Sub Contract Co-PI; Theresa Gnadt (Young) Ph.D.University of Illinois Sub Contract Co-PI; Harold N. Trick, Ph.D.Kansas State University Sub Contract PI; Bradley P. Marks, Ph.D. Michigan State University Sub Contract PI; Sanghyup Jeong, Ph.D. Michigan State University Sub Contract Co-PI; Alden Booren, Ph.D. Michigan State University Sub Contract Co-PI; Elliot T. Ryser, Ph.D. Michigan State University Sub Contract PI; Scott L. Burnett, Ph.D. Michigan State University Sub Contract PI; Len Marquart, Ph.D. University of Minnesota Sub Contract PI; Timothy P. Carr, Ph.D. University of Nebraska Sub Contract PI; Luis E. Rodriguez-Saona, Ph.D. Ohio State University Sub Contract PI; James W. Harper, Ph.D. Ohio State University Sub Contract Co-PI; Hua Wang, Ph.D. Ohio State University Sub Contract PI; Shang-Tian Yang, Ph.D. Ohio State University Sub Contract PI; Charles Woloshuk, Ph.D., Purdue University Sub Contract PI; Dirk Maier, Ph.D., Purdue University Sub Contract Co-PI; Linda, Mason, Ph.D. Purdue University Sub Contract Co-PI; Various Graduate students from the various aforementioned Universities have also participated but names are unknown. Industsry partners include: Beef Products Inc., Industry Partner; Bioprocessing Innovative Company, Inc., Industry Partner; Dairi Concepts LP, Industry Partner; Ecolab, Industry Partner; Electrol Specialties Company, Industry Partner; Kansas Soybean Commission, Industry Partner; Kraft Foods, Industry Partner; Lynntech, Industry Partner; O3Co, Inc., Industry Partner; Omaha Steaks International, Inc., Industry Partner; Rayfresh Foods, Inc., Industry Partner; and Wm. Wrigley Jr. Company, Industry Partner. Professional development occurred when results from research projects were presented at professional meetings and to industry. TARGET AUDIENCES: The major target audiences are food processors, food manufacturers and consumers, which could benefit from the results of the various research projects being conducted through new technology, invention of new processing equipment, and development of safer and healthier foods. In some cases suppliers, manufacturers and consumers may realize economic impacts. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Outcomes/impacts on the above projects are: 1) Knowledge gleaned from research of Menthone in reducing garlic odorants, resulted in adoption of menthone by the industry partner in their breath control products. 2) Information from the research of the transgenic soybean derived PHE-free protein could replace the malodorous and distasteful medical formulas while helping PKU patients resulting in medical and nutritional benefits as well as agricultural benefits by creating a new market for the soybean commodity. Due to the consumer benefit, GM crops may become more widely accepted. 3) The initial outcome of the quantified efficacy of low-energy X-ray on E. coli O157:H7 in ground beef provided the necessary decision-making information for one partner to place an order to purchase the first commercial scale low-energy X-ray food irradiator manufactured by another partner. The success of delivering the commercial scale low-energy X-ray food irradiator will impact food safety issues for ground beef processors and other industry sectors. The system can be in an existing process line that will affect potential future expansion and the commercial impact may be enormous. 4) One industry partner received direct benefits from the research of commercial sanitizers against E.coli and Salmonella by confirming the efficacy of their sanitizers for 2 types of conveyor belts. Another partner has hired one of the research scientists and future projects are expected to be forthcoming for continued research from both partners. 5) The research of processing on phenolic compounds and antioxidant activity in wheat may result in manufacturing companies improving the healthfulness of their products. 6) The industry partner with the cholesterol lowering food ingredient project is well positioned to produce and commercialize the phytosterol ester compound resulting in healthier food for the consumer. 7) The development of models for accurately predicting cleaning shows promise to provide safer and better quality products. 8) The infrared spectroscopy method project could result in consistent predictions of the quality for cheddar cheese resulting in time and cost savings. A patent "Rapid Extraction Method for Analysis of Cheese Flavor Using Infrared Spectroscopy is pending - Provisional Appln Ser. No. 61/059,890 filed June 2008. 9) Improved automated CIP sanitation processes and strategies by the food processing industry may be aided by the research revealing the molecular mechanism involved in spoilage Pseudomonas biofilm development. 10) Equipment difficulties were encountered while testing the rotating fibrous bed bioreactors. More tests are needed on the equipment before industrial applications can be implemented that could result in a value-added product from cheese whey. 11) One industry partner will test the largest ozone generator resulting from the research of one project that formulated an equation to measure ozone concentration. A second partner will work to test a screw-type transfer/treatment system believed to increase the exposure of grain to ozone lowering both the concentration and contact time needed for treatment.
Publications
- Lang, M.P., Kocaoglu-Vurma, N.A., Harper, W.J. and Rodriguez-Saona, L.E. 2009. Multi-component cleaning verification of stainless steel surfaces for the removal of dairy residues by infrared microspectroscopy. J. Food Sci. (In preparation).
- Manuzon, M., Kocaoglu-Vuerma, N.A., Rodriguez-Saona, L. E. and Harper, W.J. 2009. Rapid detection and compositional analysis of biofilms on food equipment surfaces using Fourier transform infrared (FT-IF) spectroscopy. IFT abstract (152-10). Institute of Food Technologists Annual Meeting. Anaheim, CA.
- Subramanian, A., Harper, W.J. and Rodriguez-Saona, L.E. 2008. Cheddar Cheese Classification Based on Flavor Quality Using a Novel Extraction Method and Fourier Transform Infrared Spectroscopy. Journal of Dairy Science. (Submitted).
- Carrasci-Hernandes, G. M. 2007. Efficacy of various natural essential oil compounds in the control of oral cavity maldor caused by consumption of garlic and possible mechanism of action. MS Thesis. University of Illinois.
- Jeong, S., Marks, B.P., Ryser, E.T., and Booren, A.M. 2007. Efficacy of low-energy x-ray for elimination of Escherichia coli O157:H7 in ground beef. IFT Abstract 189-50. Institute of Food Technologists Annual Meeting. Chicago, IL.
- Jeong, S., Marks, B.P., and Ryser, E.T. 2008. Inactivation of Salmonella Enteritidis PT30 by Low-Energy X-ray Irradiation on Almonds at Different Water Activity. IAFP Abstract P1-31. International Association for Food Protection Annual Meeting. Columbus, OH.
- Yan, Z., M. Steele, L. Zhang, and E.T. Ryser. 2008. Efficacy of two commercial sanitizers and two conveyor belt systems against Listeria monocytogenes during normal operation. Abst. Ann. Mtg. Food Prot., Columbus, OH.
- Yan, Z., Steele, M., Zhang, L. and Ryser, E.T. 2008. Efficacy of two commercial sanitizers and two conveyor belt systems against Listeria monocytogenes during normal operation. J.Food Protection. (In preparation).
- Marquart, Leonard. 2009. Effect of Processing on the Fate of Phenolic Compounds and Antioxidant Activity in Wheat Products. Kraft Foods.
- Kocaoglu-Vuerma, N.A., Thompson, M., Rodriguez-Saona, L.E. and W.J. Harper. 2007. Evaluation of infrared spectroscopic methods for analysis of organic soils on stainless steel surfaces. IAFP Abstract P4-23. International Association for Food Protection Annual Meeting, Lake Buena Vista, FL.
- Lang, M., and Rodriguez-Saona, L.E. 2008. In-situ validation of effectiveness of clean-in-place (CIP) systems on removal of dairy residues by infrared microspectroscopy. IFT abstract (051-17). Institute of Food Technologist Annual Meeting. New Orleans, LA.
- McClurkin, J.D., Maier, D.E. and Woloshuk, C.P. 2008. Effect of Ozone Treatment on Common Stored Grain Molds & Fungi. 2008 International Grain Quality & Technology Conference. Chicago, IL
- Mason, L.J. 2008. Is ozone effective in killing stored product insects when treatment times are reduced GEAPS Regional Conference Grain Quality Workshop. Angola, IN
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Progress 07/15/07 to 07/14/08
Outputs
OUTPUTS: Five of the 11 funded projects are completed with the remaining 6 projects in the final stages toward completion. Reported outputs for the five completed projects were: 1) Cholesterol-lowering food ingredients were developed from soybeans and beef tallow. In a randomized double blind study lasting four weeks in adults the LDL/HDL ratio was significantly reduced in the group fed the phytosterol ester. 2) Transgenic soybeans containing phenylalanine-free zein protein were developed for possible use as a medical food in subjects with phenylketonuria. Four transgenic soybeans lines have been grown in the greenhouse to produce homozygous variants for progeny analysis and for seed increase. Two lines contain the native gamma zein gene and two contain the PHE-free gamma zein gene. Individual plants that tested positive for the selection gene and the gamma zein gene were grown to maturity. Both immature and mature seeds are expressing the transgenic protein. An immunoassay was developed to detect the gamma zein protein. The transgenic lines continued to have a significant increase in alcohol-soluble protein as compared to the non-transgenic control seeds. These samples have been sent out for amino acid analysis but the results were not available at the time of submission of the final report. 3) Menthone shows potential for ameliorating the malodor caused by consumption of garlic. Through laboratory tests to determine the mechanism that menthone has on volatile sulfur compounds (VSCs), which are responsible for garlic breath. Menthone appears to affect the partitioning of VCSs between the liquid and the gas phases thereby reducing the amount of VSCs present in the headspace. Further testing suggests that the mechanism of action of menthone in reducing VSCs is by affinity between menthone and diallyl disulfide (DAD) that can create a secondary equilibrium thus reducing the DAD available to volatize into the headspace. Thus, the mechanism of action of menthone in reducing VSC from garlic is not a direct effect. 4) A sample preparation protocol for extraction of flavor compounds from cheese was developed, standardized, and tested with cheddar cheese samples of known flavor quality. These extracts were consistent within each sample and distinct from other cheese samples enabling the development of multivariate classification models that could classify various cheddar cheese samples based on their flavor quality, reducing the analysis time significantly. Absorption bands played a role as did compounds such as carbohydrates or acids, in discriminating the cheese samples also. 5) High concentration/short treatment times with various ozone combinations are effective in controlling all life stages of two post harvest pests, Indian meal moth and red flour beetle. One hundred percent mortality was reached for the red flour beetle but not for the Indian meal moth. In a continuous-flow system, the depth of the treatment zone is dependent on the ability of the ozone to flow effectively through the grain. PARTICIPANTS: Steve L. Taylor, Ph.D. Professor and Director, University of Nebraska - MAFMA Project Director Pat Gergen, B.A. University of Nebraska MAFMA Project Manager Joey Best, B.S. University of Nebraska MAFMA Office Support Keith R. Cadwallader, Ph.D. University of Illinois Sub Contract PI Gabriela Carrasco, Ph.D. University of Illinois Sub Contract Co-PI Theresa Gnadt (Young) Ph.D. University of Illinois Sub Contract Co-PI Harold N. Trick, Ph.D. Kansas State University Sub Contract PI Bradley P. Marks, Ph.D. Michigan State University Sub Contract PI Sanghyup Jeong, Ph.D. Michigan State University Sub Contract Co-PI Alden Booren, Ph.D. Michigan State University Sub Contract Co-PI Elliot T. Ryser, Ph.D. Michigan State University Sub Contract PI Scott L. Burnett, Ph.D. Michigan State University Sub Contract PI Len Marquart, Ph.D. University of Minnesota Sub Contract PI Timothy P. Carr, Ph.D. University of Nebraska Sub Contract PI Luis E. Rodriguez-Saona, Ph.D. Ohio State University Sub Contract PI James W. Harper, Ph.D. Ohio State University Sub Contract Co-PI Hua Wang, Ph.D. Ohio State University Sub Contract PI Shang-Tian Yang, Ph.D. Ohio State University Sub Contract PI Charles Woloshuk, Ph.D., Purdue University Sub Contract PI Dirk Maier, Ph.D., Purdue University Sub Contract Co-PI Linda, Mason, Ph.D. Purdue University Sub Contract Co-PI Various Graduate students from the various aforementioned Universities have also participated but names are unknown Beef Products Inc., Industry Partner Bioprocessing Innovative Company, Inc., Industry Partner Dairi Concepts LP, Industry Partner Ecolab, Industry Partner Electrol Specialties Company, Industry Partner Kansas Soybean Commission, Industry Partner Kraft Foods, Industry Partner Lynntech, Industry Partner O3Co, Inc., Industry Partner Omaha Steaks International, Inc., Industry Partner Rayfresh Foods, Inc., Industry Partner Wm. Wrigley Jr. Company, Industry Partner TARGET AUDIENCES: The major target audiences are food processors, food manufacturers and consumers, which could benefit from the results of the various research projects being conducted through new technology, invention of new processing equipment, and development of safer and healthier foods. In some cases suppliers, manufacturers and consumers may realize economic impacts. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The five completed projects report the following outcomes: 1) Producing a cholesterol-lowering compound by combining soybean sterols with beef tallow fatty acids will demonstrate a healthful application for beef tallow, thus adding value to the tallow surplus. This PI envisions the potential for functional foods and supplements that offer an alternative to drug therapy. The project's industry partner, an innovator of food processing equipment and leading manufacturer of boneless lean beef, is well positioned to produce and commercialize the phytosterol ester compound. 2) The use of soybean derived PHE-free protein would replace the malodorous and distasteful medical formulas and help patients who have a strict low phenylalanine diet resulting from the genetic disease, PKU. This transgenic soybean would have medical and nutritional benefits but also agriculture would benefit from this research by creating a new market for the soybean commodity. Due to the direct consumer benefit, GM crops could become more widely accepted. 3) The industry partner has already begun to use menthone in some of their breath control products to reduce sulfurous odors. Knowledge of the mechanism of action of menthone in reducing garlic odorants will lead to discovery and development of additional breath control agents based on monoterpenes. 4) The findings of the cheese study have both applied and scientific significance. Rapid prediction of flavor quality and composition of cheese would enable manufacturer to identify cheese that might develop undesirable flavor and modify the ripening process parameters to aid desirable flavor formation, save money for the industry by eliminating ripening cost for cheese that is undesirable and help in making decisions on possible applications of the cheese based on its flavor. 5) Using the results of the ozone concentration and contact time needed to reduce the mold and insect population in a continuous flow system, the industry partner is constructing a generator that can deliver the required level of ozone. This year the PI will test the largest ozone generator under field conditions and in the fall of 2008, a second industry partner will test a screw-type transfer system which is believed to increase the exposure of grain to the ozone. One patent has been submitted as a result of one of the PI's research. The patent information is "Rapid Extraction Method for Analysis of Cheese Flavor Using Infrared Spectroscopy". Provisional Application Ser. No, 61/059,890 filed June 9, 2008.
Publications
- Campabadal, C. A., McClurkin, J. D., Maier, D. E., Mason, L. J., and Woloshuk, C. P. 2008. Semi-Continuous Ozonation System for Pest Control in Stored Food Grain. Journal of Stored Products Research. (In Preparation).
- McDonough, M., McDonough, M. X., and Mason, L. J. 2008. The Influence of Short Treatment Times and High Ozone Dosages on Indianmeal Moth Immature Life Stages. Journal of Stored Products Research. (In Preparation).
- McDonough, M. X. and Mason, L. J. 2008. Efficacy of High Ozone Concentrations on Red Flour Beetle Mortality. Journal of Stored Products Research. (In Preparation).
- McClurkin, J. D., Maier, D. E. and Woloshuk, C. P. 2008. Effect of Ozone Treatment on Common Stored Grain Molds and Fungi. 2008 International Grain Quality & Technology Conference. Chicago, IL.
- Subramanian, A. Harper, W. J., and Rodriguez-Saona, L. E. 2007. Classification of Cheddar Cheese Based on Flavor Quality Using Infrared Spectroscopy. Journal of Dairy Science. (Submitted).
- Subramanian, A. Harper, W. J., and Rodriguez-Saona, L. E. 2008. Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese during Using Infrared Spectroscopy. Journal of Food Science. (In Preparation).
- Carrasci-Hernandes, G. M. 2007. Efficacy of various natural essential oil compounds in the control of oral cavitymaldor caused by consumption of garlic and possible mechanism of action. MS Thesis. University of Illinois.
- Carrasco, G. and Cadwallader, K. R. 2007. Mechanism of action of menthone in amerliorating oral cavity malador caused by consumption of garlic. 234th ACS National Meeting. Boston, MA.
- Carrasco, G. and Cadwallader, K. R. 2007. Mechanism of action of menthone in ameliorating oral cavity malodor caused by consumption of garlic. Society of Hispanic Professional Engineers National Conference. Philadelphia, PA.
- Carrasco, G. and Cadwallader, K. R 2008. Headspace reduction of the main volatile sulfur compounds responsible for garlic breath by different terpenoids. Institute of Food Technologist Annual Meeting. New Orleans, LA.
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Progress 07/15/06 to 07/14/07
Outputs
Eleven thirteenth-year (2006) competitive research projects were funded in July 2006 by MAFMA. Projects are being conducted at the University of Illinois (1), Kansas State University (1), Michigan State University (2), University of Minnesota (1), University of Nebraska (1), Ohio State University (4), and Purdue University (1). The total MAFMA funding for these projects is $396,000 and the total amount matched was $1,053,441 in cash and in-kind contributions from the industry. Two projects have been completed and nine projects are in various stages towards completion. One completed project reported they were not able to complete their objectives without the additional funding that they had hoped to receive from 2007 MAFMA competition. The PI reported however, they were able identify two soybean lines that contained the native gamma zein gene and PHE-free gamma zein gene. This research could result in a new product that could replace the malodorous and distasteful
medical formulas in diets of PKU patients, would benefit the agriculture economy by creating a new market for soybeans and potentially increase the public acceptance of GM crops. Further research is planned. The other finished project reports a reduction in both LDL cholesterol and LDL/HDL ratio in their study conducted when subjects consumed phytosterol esters made by combining soybeans and beef tallow fatty acids. Some caution should be exercised, however, due to the small number of subjects participating in the trial. Other progress reported are: 1) Another PI reports that progress is being made in the development of a sensitive method for validation of CIP cleaning for the food industry through utilization of FTIR technology. 2) One PI reports that early findings may indicate, based on the dose effect relationships documented, that low-energy x-ray technology may be more effective than conventional (gamma) irradiation to inactivate E.coli and general spoilage microorganisms in
ground beef. 3) Preliminary results from one project indicate that cheese samples could be classified based on flavor quality descriptors resulting in a more rapid, inexpensive, high throughput and simple tool for the cheese industry. 4) Modifications continue in the design of a conveyor belt before work begins on the sanitizer efficacy on conveyor belts against Listeria monocytogenes, E. coli and Salmonella. 5) Work has begun on the design and construction of a pilot scale continuous flow system for treating grain with ozone. 6) One PI reported early results confirming that Menthone does reduce odorant levels in the oral cavity and research continues to see if menthone impacts are similar for non-volatile and volatile sulfur compounds. 7) One researcher found that the presence of exogenous food ingredients plays a role in facilitating the biofilm built-up in the food processing environment, affecting CIP sanitation. 8) Another research project reports early findings that an
integrated fermentation-ultrafiltration process using a rotating fibrous bed bioreactor for cell immobilization can produce a cell-free xanthum gum with continued research planned to optimize the process.
Impacts
Some impacts expected from research projects funded by MAFMA funds and industry collaborators are: 1) A new product could replace the malodorous and distasteful medical formulas in diets of PKU patients, would benefit the agriculture economy by creating a new market for soybeans and potentially increase the public acceptance of GM crops. 2) Lower cholesterol is possible by utilizing phytosterol esters made from beef tallow fatty acids while adding value to tallow surplus and reducing undesirable side effects associated with current cholesterol drugs. 3) Better breath control could occur through the use of menthone. 4) Better control of the effectiveness of CIP processes for food, pharmacy, and biotechnology industries are potentially feasible through the use of FTIR technology. 5) The demonstration that Low-energy x-ray irradiation could inactivate E. coli on ground beef patties resulted in one of the MAFMA industry partners placing a $1.5 million order for a new piece
of equipment that was developed by the other MAFMA technology partner. 6) A better process was developed for determining the maturation process for cheddar cheese using a FT-IR technique. 7) The possibility exists to improve sanitizers for conveyor belts for food processors to control E. coli and Salmonella. 8) A better understanding of microbial biofilm formation on widely used automated CIP sanitation units is occurring through the collaborative efforts of microbiologists, food processing engineers and a CIP manufacturer; this knowledge will ensure efficient conversion of science to industry. 9) A better Xanthum gum was developed using a fermentation-ultrafiltration process that could produce a viable avenue for better utilization of the by-product waste sugars from whey processing and increasing the economic return of whey processing; commercialization of the process is expected by the MAFMA industry partner. Two other projects report that their research is not far enough along to
report impacts.
Publications
- No publications reported this period
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