Progress 09/01/08 to 08/31/10
Outputs
OUTPUTS: The Institute of Food Science and Engineering's (IFSE) Center for Food Processing and Engineering's primary objective is to facilitate research leading to value-added products and improving the efficiency and effectiveness of agricultural product processing. The Rice Processing Program provides new understanding of factors that affect yield and quality of processed products in four main categories: drying/conditioning; storage; milling; and quality assessment. Sustainability is an important component of current work: characterizing the effects of drying rice, using elevated air temperatures and controlled relative humidity, on milling and functional properties; characterizing the energy required, and resultant nutritional and sensory effects, of milling to different milling levels; and estimating the green house gas emissions of post harvest rice processing. Other research groups work in the areas of nutraceutical ingredients, carbohydrate chemistry, and lipids and surface chemistry. One study seeks to improve brewing performance by identifying the more reliable quality predictors for screening malting barley varieties and more rapid methods for determining real degree of fermentation. Innovative process systems and packaging materials that minimize the environmental impact of food processing and packaging are being investigated. One study continues to investigate using fruit and vegetable waste to produce lactic acid. A LCA of the Organic and Conventional Poultry production supply chain focused on defining both embodied energy (sum of all energy input) and greenhouse gas emissions across the supply/consumption chain is underway. An active Sensory and Consumer Science Program includes complete sensory programs in descriptive, discriminative and affective analysis performed by professionally trained descriptive panels that precisely describe food products in terms of their appearance, aroma, flavor and texture. Consumer testing of commercial products is also carried out. Besides applied research projects assisting commercial food processors with thermal processing and quality programs, pilot plant facilities are used to mimic retorting operations to produce benchmark results in trial runs of new products or to improve existing products. Technical support is provided to new food business entrepreneurs, and workshops relevant to stakeholders were conducted. Center for Food Safety researchers seek ways to maintain or improve the safety of foods through the development of methods for rapid identification of, and elimination or control of, pathogenic microorganisms. Fundamental understanding of food pathogens provides a more proactive approach to food safety. Center for Human Nutrition researchers evaluate functional foods with elevated levels of health-promoting compounds. Work continues to determine the effects of processing and storage treatments on the retention of polyphenolics in berries and berry products. (Project 2189 is also reported as Project ARK02248.) PARTICIPANTS: The Institute of Food Science and Engineering is comprised of 30 affiliated scientists in the fields of Food Science, Nutrition, Biological and Agricultural Engineering, Poultry Science, Animal Science, Horticulture, Aquaculture, Entomology, and Agricultural Economics/Agri-Business. The IFSE has partnered with 185 different companies in 36 states and eight foreign countries. TARGET AUDIENCES: The IFSE's multidisciplinary research efforts, both applied and basic, serve a host of stakeholders, among them: the food processing industry, with particular emphasis on rice, poultry, pickled vegetables, grape and wine and juice; large and small fruit farmers; and new food business entrepreneurs. Workshops on FDA food labeling requirements and food safety and security and a Better Process Control School were held. Numerous journal articles have been published and several Extension publications are in circulation. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The Institute of Food Science and Engineering has sponsored 112 research projects, partnering with 185 companies from 36 states and eight foreign countries, resulting in 375 journal articles and 24 other research/Extension publications by affiliated scientists since 1995. Its Rice Processing Program research provides new understanding of factors that affect yield and quality of processed rice products. One project's improvement in head rice yield increases industry returns by several million dollars annually. The Sensory Service Center provided descriptive analysis work or consumer evaluations for eighteen national companies as well as internal researchers. The new Center for Food Safety culture collection provides a wide variety of primarily pathogenic and non-pathogenic bacteria species for research and teaching, available to internal and external researchers and faculty. A private company, using a process developed by IFSE and others, produces carbon and sodium silicate from rice hull ash. The environmentally friendly process provides millions of dollars from sale of the products while reducing the rice processing waste stream. Implementation of total vineyard mechanization now provides savings of hundreds of thousands of dollars to vineyards in California, Washington, Texas, Missouri and Arkansas with elements of the system important in New York as well. With increased implementation, grape growers will save many millions of dollars annually. Completed projects in the area of vegetable processing provide industry with millions of dollars of increased returns annually. The demonstration of the production and marketing value-added horticultural products provides additional markets to help preserve the small farm structure in Arkansas. Food safety work reduces industry's costs, increases consumer confidence, and provides safer food choices. The investigation into the evaluation and enhancement of important phytochemicals present in Southern fruits, vegetables, grains and legumes and the work on investigating the effects of processing and storage on the bioavailability and health benefits of those phytochemicals increases the health and well-being of consumers. UA resources developed or enhanced through Institute programs include a unique professionally-trained descriptive sensory panel for analysis of diverse food products and consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Bautista, R.C., Siebenmorgen, T.J. and Mauromoustakos, A. 2009. The role of rice individual kernel moisture content distributions at harvest on milling quality. Trans. of the ASABE 52(5):1611-1620.
- Counce, P.A., Watkins, K.B., Brye, K.R. and Siebenmorgen, T.J. 2009. A model to predict safe stages of development for rice field draining and field tests of the model predictions in the Arkansas Grand Prairie. Agronomy Journal 101(1):113-119.
- Dooley, L., Lee, Y.S. and Meullenet, J-F. 2010. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference 21:394-401.
- Gammill, W., Proctor, A. and Jain, V.P. 2010. A comparative study of high linoleic acid vegetable oils for the production of conjugated linoleic acid. J. Ag. Food Chem. 58:2952-2957.
- Graves, A.M., Siebenmorgen, T.J, and Saleh, M.I. 2009. A comparative study between the McGill #2 laboratory mill and commercial milling systems. Cereal Chemistry 86(4):470-476.
- Howard, L.R., Castrodale, C., Brownmiller, C. and Mauromoustakos, A. 2010. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. J. Agric. Food Chem. 58:4022-4029.
- Howard, L.R., Brownmiller, C. and Prior, R.L. 2009. Processing and storage effects on blueberry (Vaccinium corymbosum L.) polyphenolics. Acta Hort. 841:347-354.
- Kadamne, J., Jain, V.P., Selah, M., and Proctor, A. 2009. Measurement of conjugated linoleic acid in CLA rich oil by ATR-FTIR, J. Ag. Food Chem. 57:10483-10488.
- Khanal, R.C., Howard, L.R. and Prior, R.L. 2009. Procyanidin composition of selected fruits and fruit by-products is affected by extraction method and variety. J. Agric. Food Chem. 57:8839-8843.
- Khanal, R.C., Howard, L.R. and Prior, R.L. 2009. Procyanidin content of grape seed and pomace, and total anthocyain content of grape pomace as affected by extrusion processing. J. Food Sci. 74:H174-H182.
- Khanal, R.C., Howard, L.R., Brownmiller, C.R. and Prior, R.L. 2009. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J. Food Sci. 74:H52-H58.
- Lee, Y. S., Owens, C.M. and Meullenet, J-F. 2009. Tenderness perception of poultry major pectoralis muscle during mastication. J. Food Sci. 74(9):S413-422.
- Monrad, J.K., Howard, L.R., King, J.W. and Srinivas, K. 2010. Sub-critical solvent extraction of procyanidins from dried red grape pomace. J. Agric. Food Chem. 58:4014-4021.
- Monrad, J.K., Howard, L.R., King, J.W., Srinivas, K. and Mauromoustakos, A. 2010. Sub-critical solvent extraction of anthocyanins from dried red grape pomace. J. Agric. Food Chem. 58:2862-2868.
- Morawicki, R.O., Siebenmorgen, T.J. and Cho, M.J. 2009. Study of solids leached during rice cooking using the transmittance at 650 nm. J. Food Quality 32:398-409.
- Morris, J.R. and Main, G.L. 2010. Response of Concord grapevines to varied shoot positioning and pruning methods in a warm, long-season growing region. Am. J. Enol. Vitic. 61:201-213.
- Onofre, F., Mendez-Montealvo, G. and Wang, Y-J. 2010. Sustained release properties of cross-linked corn starches with varying amylose contents in monolithic tablets. Starch/Starke 62:165-172.
- Patindol, J. Gu, X., and Wang, Y-J. 2010. Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics. Starch/Starke 62:188-197.
- Prior, R.L., Wilkes, S., Rogers, T., Khanal, R.C., Wu, X., Hager, T.J., Hager, A. and Howard, L. 2010. Dietary black raspberry anthocyanins or processed black raspberry products do not alter development of obesity in mice fed an obesogenic high fat diet. J. Agric. Food Chem. 58:3977-3983.
- Siebenmorgen, T.J., M.I. Saleh, and R.C. Bautista. 2009. Milled rice fissure formation kinetics. Trans. of the ASABE 52(3):893-900.
- Threlfall, R.T. and Morris, J.R. 2009. Use of yeast supplements during wine production. Australian and New Zealand Wine Industry J. 24(6):32-39.
- Tokle, T., Jain, V.P. and Proctor, A. 2009. Effect of minor oil constituents on soy oil conjugated linoleic acid production. J. Ag. Food Chem. 57:8989-8997.
- White, B.L., Howard, L.R. and Prior, R.L. 2010. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J. Agric. Food Chem. 58:4037-4042.
- Brady, P.L. and Morris, J.R. 2009. Good agricultural and handling practices for grapes and other fresh produce. Arkansas Agricultural Experiment Station Research Report #984.
- White, B.L., Howard, L.R. and Prior, R.L. 2010. Proximate and polyphenolic characterization of cranberry pomace. J. Agric. Food Chem. 58:4030-4036.
- White, B.L., Howard, L.R. and Prior, R.L. 2010. Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis. J. Agric. Food Chem. 58:7572-7579.
- Brady, P.L., Thomsen, M.R. and Morris, J.R. 2010. Marketing Options for Grapes and Grape Products. Arkansas Agricultural Experiment Station Research Report #988.
- Brady, P.L., Seideman, S. and Morris, J.R. 2009. Choosing and using a co-packer. Arkansas Agricultural Experiment Station Research Report #985.
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Progress 09/01/08 to 08/31/09
Outputs
OUTPUTS: The Institute of Food Science and Engineering's (IFSE) Center for Food Processing and Engineering's primary objective is to facilitate research leading to value-added products and improving the efficiency and effectiveness of the processing of agricultural products. IFSE has partnered with 161 different companies in 34 states and eight foreign countries, resulting in 359 journal articles and 21 other research/Extension publications by affiliated scientists since 1995. In California, research trials on three new cultivars continue as grapes farmed with the University of Arkansas's patented and commercialized total vineyard mechanization system and their wine is compared to hand farmed grapes and their wine. Yield and fruit quality have been maintained or improved as labor input costs are reduced. The Rice Processing Program provides new understanding of factors that affect yield and quality of processed products in four main categories: drying/conditioning; storage; milling; and quality assessment. Another IFSE research group has significant industry support to increase pickled vegetable product value with and performs an annual national evaluation of pickled vegetable products. Other research groups work in the areas of nutraceutical ingredients, carbohydrate chemistry, lipids and surface chemistry, and thermal processing of poultry products. Innovative process systems and packaging materials that minimize the environmental impact of food processing plants and packaging materials are being investigated. An active Sensory and Consumer Science Program includes complete sensory programs in descriptive analysis performed by professionally trained descriptive panels that precisely describe food products in terms of their appearance, aroma, flavor and texture. Consumer testing of commercial products is also carried out. Besides applied research projects assisting commercial food processors with thermal processing and quality programs, pilot plant facilities are used to mimic retorting operations to produce benchmark results in trial runs of new products or to improve existing products. Technical support was provided to 10 new food business entrepreneurs. Workshops that were conducted included FDA food labeling requirements and food safety and security. The annual Better Process Control School was held. Center for Food Safety researchers have sought ways to maintain or improve the safety of foods through the development of methods for rapid identification, elimination or control of pathogenic microorganisms and their toxins. A new thrust for increased fundamental understanding of food pathogens provides a more proactive approach to food safety. Researchers in the Center for Human Nutrition and Functional Foods evaluate value-added functional foods with elevated levels of health-promoting compounds and collaborate with human nutrition research centers in neighboring states to investigate the bioavailability and utilization of these compounds. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed. (Project 2189 was also reported as Project ARK02090.) PARTICIPANTS: The Institute of Food Science and Engineering is comprised of 33 affiliated scientists in the fields of Food Science, Nutrition, Biological and Agricultural Engineering, Poultry Science, Animal Science, Horticulture, Aquaculture, Entomology, and Agricultural Economics/Agri-Business. The IFSE has partnered with 161 different companies in 34 states and eight foreign countries. TARGET AUDIENCES: The IFSE's multidisciplinary research efforts, both applied and basic, serve a host of stakeholders, among them: the food processing industry, with particular emphasis on rice, poultry, pickled vegetables, grape and wine and juice;-large and small fruit farmers; and new food business entrepreneurs. Workshops on FDA food labeling requirements and food safety and security and a Better Process Control School were held. Numerous journal articles have been published and several Extension publications are in circulation. Educational efforts designed to promote consumption of phytonutrient-rich foods are being developed. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The Institute of Food Science and Engineering has sponsored 101 research projects, partnering with 161 companies from 34 states and eight foreign countries. Its Rice Processing Program research provides new understanding of factors that affect yield and quality of processed rice products. A single project promises an improvement in head rice yield that could increase industry returns by seven million dollars annually. The Sensory Service Center provided descriptive analysis work or consumer evaluations for fourteen national companies. A private company, using a process developed by IFSE and others, produces carbon and sodium silicate from rice hull ash. The environmentally friendly process provides millions of dollars from sale of the products while reducing the rice processing waste stream. Implementation of total vineyard mechanization will save grape growers millions of dollars annually. Completed projects in the area of vegetable processing provide industry with millions of dollars of increased returns annually. Value-added horticultural products will provide additional markets to help preserve the small farm structure in Arkansas. Food safety work, as well as the investigation into the evaluation and enhancement of important phytochemicals present in Southern fruits, vegetables, grains and legumes, increases the health and well-being of consumers. UA resources developed or enhanced through Institute programs include a unique professionally-trained descriptive sensory panel for analysis of diverse food products and consumer testing of commercial products, thermal processing capabilities for product development and improvement, and technical support for entrepreneurs.
Publications
- Devareddy, L., Hooshmand, S., Collins, J., Lucas, E., Chai, S., and Armandi, B. 2008. Blueberry prevents bone loss in ovariectomized rat model of postmenopausal osteoporosis. J. of Nutritional Biochemistry 19(10):694-699.
- Friedly, E.C., Crandall, P.G., Ricke, S.C., OBryan, C.A., Martin, E.M., and Boyd, L.M. 2008. Identification of Listeria innocua surrogates for Listeria monocytogenes in hamburger patties. J. Food Sci. M174 - M178.
- Friedly, E.C., Crandall, P.G., Ricke, S.C., Roman, M., OBryan, C.A. and Chalova, V.I. 2009. In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids. J. of Food Sci. 74(2):M67-M72.
- Sivarooban, T., Hettiarachchy, N.S., and Johnson, M.G. 2008. Physical and antimicrobial properties of grape seed extract, nisin and EDTA incorporated soy protein edible films. Food Research International 41(8):781-785.
- Welch, J.M., Turner, C.H., Devareddy, L., Arjmandi, B.H., and Weaver, C.M. 2008. High impact exercise is more beneficial than dietary calcium for building bone strength in the growing rat skeleton. Bone 42:660-668.
- Bates, T.R., and Morris J.R. 2009. Mechanical cane pruning and crop adjustment decreases labor costs and maintains fruit quality in New York Concord grape production. HortTechnology 19(2):247-253.
- Gadang V.P., Hettiarachchy, N.S., Johnson, M.G. and Owens, C.M. 2008. Evaluation of antibacterial activity of whey protein isolate coating incorporated with nisin, grape seed extract, malic acid and EDTA on a turkey frankfurter system. J. Food Sci. 73(8):M389-M394.
- Ilankovan, P., Hettiarachchy, N.S., and Christian, S. 2008. Preparation of rice endosperm protein isolate by alkali extraction. Cereal Chemistry 85(1):76-81.
- Jain, V. P., Proctor, A. and Lall, R. 2008. Pilot scale production of conjugated linoleic acid-rich soy oil by photo-irradiation. J. Food Sci. 73(4):E183-192.
- Lall, R., Proctor, A., Jain, V.P. and Lay, J.O. 2009. Conjugated linoleic acid-rich soy oil triacylglyceride fraction identification. J. Ag. Food. Chem. 57:1727-1734.
- Morris, J.R., Main, G.L., Threlfall, R.T., Striegler, R.K. 2009. Initial response of Concord and Sunbelt grapes to pruning and fruit thinning. HortTechnology 19(2):368-378.
- OBrien, S. and Wang, Y-J. Effects of shear and pH on starch phosphates prepared by reactive extrusion as a sustained release agent. 2009. Carbohydrate Polymers. 77:464-471.
- OBrien, S., Wang, Y-J., Vervaet, C., and Remon, J.P. 2009. Starch phosphates prepared by reactive extrusion as a sustained release agent. Carbohydrate Polymers. 76:557-566.
- Onofre, F., Wang, Y-J., and Mauromoustakos, A. 2009. Effects of structure and modification on sustained release properties of starches. Carbohydrate Polymers. 76:541-547.
- Patindol, J., Gu, X. and Wang, Y-J. 2009. Chemometric analysis of the gelatinization and pasting properties of long-grain rice starches in relation to fine structure. Starch/Starke. 61:3-11.
- Patindol, J., Newton, J., and Wang, Y-J. 2008. Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice. J. of Food Sci. 73(8):E370-E377.
- Siebenmorgen, T.J., Cooper, N.T. W., Bautista, R.C., Counce, P., Wailes, E. and Watkins, K. 2008. Estimating the Economic Value of Rice (Oryza Sativa L.) as a Function of Harvest Moisture Content. Applied Engineering in Agriculture 24(3):359-369.
- Sivarooban, T., Hettiarachchy, N.S., Johnson, M.G. 2008. Transmission Electron Microscopy (TEM) study of Listeria monocytogenes treated with nisin in combination with either grape or green tea extract. J. Food Prot. 70(4):1017-1020.
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