Progress 05/01/08 to 04/30/13
Outputs
OUTPUTS: This year we explored the physicochemical properties of encapsulated red raspberry powder. Encapsulated red raspberry powders with gum Arabic were produced using spray drying method. The raspberry puree samples were treated with and without high pressure homogenizers prior to spray drying. Physiochemical properties of spray dried raspberry powders were analyzed. The median particle size of raspberry powder produced with high pressure homogenized puree (14.6) was smaller than raspberry powder produced without high pressure homogenization applied to puree (18.3). Glass transition temperatures and water contents of encapsulated raspberry powders were not significantly different (p > 0.05) at equivalent water activities. High pressure homogenization of puree resulted in greater apparent density and porosity for encapsulated raspberry powder. Greater particle size resulted in a higher hygroscopicity and water solubility index for encapsulated raspberry powder produced without high pressure homogenization of puree. Anthocyanins concentration was greater in raspberry powder pretreated with high pressure homogenization although powder exhibited lesser brightness, redness and yellowness. PARTICIPANTS: Washington State University, Pullman: Shyam S. Sablani, Assistant Professor; Juming Tang, Professor; Joseph R. Powers, Professor; and Roopesh M. Syamaladevi, Sumeet Dhawan, Kanishka Bhunia, and Sunil Kumar, Graduate Research Assistants. TARGET AUDIENCES: Food processing industry, especially manufacturers of thermally processed, frozen and dehydrated food products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The findings of the current study are useful for raspberry and other fruit processing and ingredient industries in selecting appropriate homogenization techniques for producing encapsulated, highly colored, fruit powders. Principal investigator of the current project participated in following grant proposals: Micronutrient fortification to improve infants' development with a low cost technology, Bill and Melinda gates Foundation, $100,000 (Chen, Sablani and Dong), 2012-2014 (co-PI portion: 33%). Cold chain management for food safety and quality: A two week training cold chain program for developing economies and emerging markets, USDA-Foreign Agricultural Services, $12,351 (Sablani and Payumo), 2012 (PI portion: 70%). Water activity and physicochemical stability of foods, Decagon Devices Inc., $11,000, 2012 (Sablani). Sustainable Sanitation Technique for Postharvest Quality and Safety of Organic Fruits, Center for Sustaining Agriculture and Natural Resources, BIOAg program, $29,817(Sablani and Killinger), 2012-13 (PI portion: 80%).
Publications
- Caparino O.A., J.Tang, C.I.Nindo, S.S.Sablani, J.R.Powers, J.K.Fellman 2012. Effect of Drying Methods on the Physical Properties and Microstructures of Mango (Philippine 'Carabao' var.) Powder. Journal of Food Engineering. 111:135-148.
- Syamaladevi R.M., P.K.Andrews, N.Davies, T.W.Walters, S.S.Sablani 2012. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Journal of the Science of Food and Agriculture. 92:916-924.
- Syamaladevi R.M., S.Kumar, S.Dhawan, P.K.Andrews, S.S.Sablani 2012. Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: influence of high pressure homogenization. Drying Technology-An International Journal 30:484-493.
- Syamaladevi R.M., G.V.Barbosa-Canovas, S.J.Schmidt, S.S.Sablani 2012. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates. Carbohydrate Polymers. 88:223-231.
- Syamaladevi R.M., K.N.Manahiloh, B.Muhunthan, S.S.Sablani 2012. Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo solar) during frozen storage. Food Biophysics. 7:57-71.
- Bhunia K., S.Dhawan, S.S.Sablani 2012. Modeling the oxygen diffusion of nanocomposite-based food packaging films. Journal of Food Science. 77:N29-N35.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: This project is intended to explore physicochemical stability of dehydrated and frozen foods. Temperature fluctuations during storage and distribution of frozen foods lead to ice recrystallization and micro-structural modifications that can affect food quality. Low temperature transitions may occur in frozen foods due to temperature fluctuations, resulting in less viscous and partially melted food matrices. This study systematically investigated the influence of state/phase transitions and temperature fluctuations on ice recrystallization during the frozen storage of salmon fillets. Using a modulated differential scanning calorimeter, we identified the characteristic glass transition temperature (Tg') of -27oC and the onset temperature for ice crystal melting (Tm') of -17oC in salmon. The temperature of salmon fillets in sealed plastic trays was lowered to -35oC in a freezer to achieve the glassy state. The temperature (T) of frozen salmon fillets in sealed plastic trays was modulated to achieve a rubbery state (T > Tm'), a partially-freeze-concentrated state (Tg' < T < Tm'), and a glassy state (T < Tg'). We performed temperature modulation experiments by exposing packaged salmon to room temperature twice a day for 2 to 26 minutes during four weeks of storage. We also analyzed ice crystal morphology using environmental Scanning Electron Microscopy (SEM) and X-ray Computed Tomography (CT) techniques to observe the pore distribution after sublimation of ice crystals. Melt-refreeze and isomass rounding mechanisms of ice recrystallization were noticed in the frozen salmon subjected to temperature modulations. Results show that ice crystal growth occurred even in the glassy state of frozen salmon during storage, with or without temperature fluctuations. Ice crystal size in frozen salmon was greater in the rubbery state (T>Tm') due to the increased mobility of unfrozen water compared to the glassy state. The morphological/geometric parameters of ice crystals in frozen salmon stored for one month differed significantly from those in 0 days storage. These findings are important to the frozen food industry because they can help optimize storage and distribution conditions and minimize quality loss of frozen salmon due to recrystallization. PARTICIPANTS: Washington State University, Pullman: Shyam S. Sablani, Assistant Professor; Juming Tang, Professor; Joseph R. Powers, Professor; Barry G. Swanson, Professor; and Graduate Research Assistants: Sumeet Dhawan, and Sunil Kumar, and Roopesh M. Syamaladevi. TARGET AUDIENCES: Food processing industry, especially manufacturers of thermally processed, frozen and dehydrated food products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Stability maps based on the state diagram and water activity indicating the rate of quality degradation are useful in the design of high quality products, and to understand the influence of storage conditions on the physical and chemical changes of the products. The stability maps assist in optimizing storage conditions of frozen and dehydrated foods.
Publications
- Bastarrachea, L., Dhawan, S., and Sablani, S.S. 2011. Engineering properties of polymeric-based antimicrobial films for food packaging: A review. Food Eng Rev. 3(2):79-93.
- Chindapan, N., Devahastin, S., Chiewchan, N., and Sablani, S.S. 2011. Desalination of fish sauce by electrodialysis: Effect of selected aroma compounds and amino acid compositions. J Food Sci. 76(7):S451-457.
- Dhawan, S., Barbosa-Canovas, G.V. , Tang, J., and Sablani, S.S. 2011. Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure-assisted thermal processing and during storage. J Appl Polym Sci. 122(3):1538-1545.
- Syamaladevi, R.M., Sablani, S.S., Tang, J., Powers, J., and Swanson, B.G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition. J Food Sci. 76(6):E414-E421.
- Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., and Bastarrachea, L. 2011. Effects of air and freeze drying on phytochemical content of conventional and organic berries. Dry Technol. 29(2):205-216.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: This project is intended to explore physicochemical stability of dehydrated and frozen foods. Over the last year, anthocyanin degradation in frozen and freeze-dried raspberries during storage was studied in relation to their glass transition temperatures. Frozen raspberries were stored at -80, -35 and -20 degrees C, while freeze-dried raspberries were stored at selected water activity values (aw) ranging from 0.05 to 0.75 at room temperature (23 degrees C) for more than a year. The characteristic glass transition temperatures (Tg') of large water content raspberries and glass transition temperature (Tg) of small water content raspberries were determined using a differential scanning calorimeter. The quantity of anthocyanins in frozen and freeze-dried raspberries was determined using pH differential method at selected time intervals. Anthocyanin concentration increased by 21-29% in raspberries stored at -20 and -35 degrees C while, 16% decrease in anthocyanins was observed in raspberries at -80 degrees C in comparison to anthocyanins in fresh raspberries after 378 days of storage. Anthocyanin degradation in freeze-dried raspberries ranged from 27-32% and 78-89% at water activity values of 0.05-0.06 and 0.11-0.43, respectively, after one year. Anthocyanins were not detectable in freeze-dried raspberries stored at water activity values of 0.53-0.75 after 270 days. First order and Weibull equations were used to fit the anthocyanin degradation in freeze-dried raspberries. The first order rate constant (k) of anthocyanin degradation ranged from 0.003-0.023 days -1 at the selected water activities. Significant anthocyanin degradation occurred in both the glassy and rubbery states of freeze-dried raspberries during long-term storage. However, the rate of anthocyanin degradation in freeze-dried raspberries stored in the glassy state was significantly smaller than the rate of anthocyanin degradation in the rubbery state. PARTICIPANTS: Washington State University, Pullman: Shyam S. Sablani, Assistant Professor/Scientist; Juming Tang, Professor/Scientist; Joseph R. Powers, Professor/Scientist; Barry G. Swanson, Scientist; and Luis Bastarrachea, Sumeet Dhawan, Sunil Kumar, and Roopesh M. Syamaladevi, Graduate Research Assistants. TARGET AUDIENCES: Food processing industry, especially manufacturers of thermally processed, frozen and dehydrated berries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The rate of anthocyanin degradation in frozen and dehydrated berries during storage is useful in the estimating high quality life of berries based on their nutritional value. The stability maps assist in optimizing storage conditions of frozen and dehydrated berries.
Publications
- Syamaladevi, R.M., Sablani, S.S., Tang, J., Powers, J., and Swanson, B.G. 2010. Water sorption and glass transition temperatures in red raspberry ("Rubus idaeus"). Thermochimica Acta. 503:90-96.
- Bastarrachea, L., Dhawan, S., Sablani, S.S., Mah, J.H., Kang, D.H., Zhang, J. and Tang, J. 2010. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua. J Food Sci. 75(4):E215-E224.
- Bastarrachea, L., Dhawan, S., Sablani, S.S., and Powers, J. 2010. Release kinetics of nisin from biodegradable poly(butylene adipate-co-terephthalate) films into water. J Food Eng. 100(1):93-101.
- Bertram, R.M., Takemoto, J.K., Remsberg, C.M., Vega-Villa, K.R., Sablani, S., and Davies, N.M. 2010. High-performance liquid chromatographic analysis: applications to nutraceutical content and urinary disposition of oxyresveratrol in rats. Biomed Chromatogr. 24(5):516-521.
- Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., Syamaladevi, R.M., and Mohekar, P.R. 2010. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. J Sci Food Agric. 90(5):769-778.
- Sablani, S.S., Syamaladevi, R.M., and Swanson, B.G. 2010. A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Eng Rev. 2(3):168-203.
- Syamaladevi, R.M., Sablani, S.S., and Swanson, B.G. 2010. Aging of amorphous raspberry powder: Enthalpy relaxation and fragility. J Food Eng. 101(1): 32-40.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: This project is intended to explore physicochemical stability of dehydrated and frozen foods. Both thermodynamic and kinetic approaches are proposed to evaluate the physicochemical stability of functional compounds in foods during storage. During this reporting period, water sorption isotherms, and glass transition temperatures of raspberry solids were determined to understand interaction between water and raspberry solids. Water adsorption and desorption isotherms of raspberries were determined with an isopiestic method. Thermal transitions of raspberries equilibrated at selected water concentrations using adsorption and desorption were determined by differential scanning calorimetry. The sorption isotherm data were modeled by BET and GAB equations, while the plasticizing influence of water on glass transition was modeled by the Gordon-Taylor equation. Equilibrium water concentrations varied at equivalent water activities during adsorption and desorption indicating occurrence of hysteresis and irreversibility of thermodynamic processes. Although the water activity differed significantly at equivalent water concentrations obtained using absorption or desorption, the glass transition temperatures of raspberry solids were dependent on concentration of water present not the method of equilibration. The study indicated there is a gap between the two approaches in the characterization of molecular interactions between water and food constituents in raspberries. Biopolymer films were developed from apple peels of apple process co-products and their physical properties were determined. Apple peel-based films with glycerol (23%, 33%, and 44% w/w, dry basis) were prepared using high-pressure homogenization (HPH) at different level of pressure (138, 172, and 207 MPa). An evaluation of the rheological properties (elastic modulus, viscous modulus, and viscosity) of the film-forming solutions was performed. For the apple peel films, the water sorption isotherms, the kinetics of water absorption, the water vapor permeability (WVP), the oxygen permeability (OP), and the tensile properties were determined. The elastic modulus and viscosity of the film-forming solutions decreased significantly with increasing processing pressure (P <0.05). However, no difference was observed in viscous modulus values at different homogenization pressures (P >0.05). The monolayer water content of the apple peel films decreased with increasing content of glycerol from 23% to 33%. Further increase in glycerol content did not change the monolayer water content. The water diffusion coefficient of the films was highest at the intermediate level of glycerol content. The barrier properties (WVP and OP) of the films increased with increasing level of glycerol, while processing pressure did not influence the gas barrier properties. The films prepared at 207 MPa were less stiff and strong, but more stretchable than those prepared at 138 and 172 MPa. The properties of apple peel-based film can be further improved by optimizing film-forming variables such as HPH process variables, and different types and concentrations of plasticizers and emulsifiers. PARTICIPANTS: Washington State University, Pullman: Shyam S. Sablani, Assistant Professor/Scientist; Joseph R. Powers, Professor/Scientist; Barry G. Swanson, Regents' Professor; Juming Tang, Professor/Scientist; and Graduate Research Assistants: Luis Bastarrachea, Florian Dasse, Sumeet Dhawan, and Roopesh M. Syamaladevi. University of Idaho, Moscow: Sea C. Min, Assistant Professor. TARGET AUDIENCES: Food processing industry, especially manufacturers of frozen and dehydrated raspberries, or processors developing coatings for nuts. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Stability maps based on the state diagram and water activity indicating the rate of quality degradation are useful in the design of high quality products, and to understand the influence of storage conditions on the degradation of active components of the products. The stability maps assist in optimizing storage conditions of frozen and dehydrated foods. The biopolymer films based on apple peels have the potential to be used for food coatings.
Publications
- Rahman, M.S., Al-Shamsi, Q.H., Bengtsson, G.B., Sablani, S.S., and Al-Alawi, A. 2009. Drying kinetics and allicin potential in garlic slices during different methods of drying. Dry Techno. 27(3):467-477.
- Sablani, S.S. 2009. Food Package Engineering. IN: Biosystems Engineering, First Edition. A. Nag (Ed.). McGraw-Hill, New York, NY, Publisher. ISBN: 9780071606288. pp. 325-346.
- Sablani, S.S., Bruno, L., Kasapis, S., and Syamaladevi, R.M. 2009. Thermal transitions of rice: Development of a state diagram. J. Food Eng. 90(1):110-118.
- Sablani, S.S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K.M., and Min, S.C. 2009. Apple peel-based edible film development using a high-pressure homogenization. J. Food Sci. 74(7):E372-E381.
- Syamaladevi, R.M., Sablani, S.S., Tang, J., Powers, J., and Swanson, B.G. 2009. State diagram and water adsorption isotherm of raspberry ('Rubus idaeus'). J. Food Eng. 91(3):460-467.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: This project is intended to study the influence of food composition and temperature on the stability of bioactive compounds in food matrices. Both thermodynamic and kinetic approaches are proposed to evaluate the physicochemical stability of active compounds in foods during storage. During 2008, water plasticization in raspberry fruits was analyzed by using differential scanning calorimetry. Freeze-dried raspberry powders containing unfreezable and freezable water were examined to develop a state diagram of raspberry. A state diagram is a graphical representation of the physical states of food constituents with respect to the environmental temperature, moisture or solids content of the foods and time at constant pressure for equilibrium and non-equilibrium systems. The state diagram of freeze-dried raspberry powders included the glass line; glass transition temperature versus solids content, freezing curve; initial freezing point versus solids content; end point of freezing, corresponding solids content, characteristic glass transition and corresponding solids contents of maximally-freeze-concentrated raspberry. The quantities of unfreezable water were determined from enthalpy data and the freezing curve. Water adsorption isotherms of freeze-dried raspberries were determined at room temperature by the isopiestic method and the data was modeled with BET and GAB equations. The state diagram and the water adsorption properties of raspberries will be used in optimizing the retention of anthocyanins, phenolics concentrations, and antioxidant activities in dried and frozen raspberries during storage. PARTICIPANTS: Washington State University, Pullman: Shyam S. Sablani, Assistant Professor/Scientist; Juming Tang, Professor/Scientist; Joseph R. Powers, Professor/Scientist; Barry G. Swanson, Scientist; and Roopesh M. Syamaladevi, Graduate Research Assistant. TARGET AUDIENCES: U.S. food processing industry, especially manufacturers of frozen and dehydrated raspberries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Stability maps based on the state diagram indicating both the rate of quality degradation and the water activity are useful in the design of high quality products, and to understand the influence of storage conditions on the degradation of bioactive components of the products. The stability maps provide a means to optimize storage conditions of frozen and dehydrated foods.
Publications
- Al-Obeidani, S.K.S., Al-Hinai, H., Goosen, M.F.A., Sablani, S., Taniguchi, Y., and Okamura, H. 2008. Chemical cleaning of oil contaminated polyethylene hollow fiber microfiltration membranes. J. Membrane Science. 307(2):299-308.
- Kasapis, S., and Sablani, S.S. 2008. The effect of pressure on the structural properties of biopolymers/co-solute. Part II: The example of gelling polysaccharides. Carbohydrate Polymers. 72(3):537-544.
- Rahman, M.S., and Sablani, S.S. 2009. Water Activity Measurement. IN: Food Properties Handbook, Second Edition. M.S. Rahman (Ed.). CRC Press, Taylor and Francis Group, Boca Raton, FL. ISBN: 978-0-8493-5005-4.
- Sablani, S.S. 2009. Gelatinization. IN: Food Properties Handbook, Second Edition. M.S. Rahman (Ed.). CRC Press, Taylor and Francis Group, Boca Raton, FL. ISBN: 978-0-8493-5005-4.
- Sablani, S.S. 2009. Measurement of Surface Heat Transfer Coefficient. IN: Food Properties Handbook, Second Edition. M.S. Rahman (Ed.). CRC Press, Taylor and Francis Group, Boca Raton, FL. ISBN: 978-0-8493-5005-4.
- Sablani, S.S. 2008. Physical and Thermal Properties of Sweet Goods. IN: Food Engineering Aspects of Baking Sweet Goods. S. Sahin and S. G. Sumnu (Eds.). CRC Press, Taylor and Francis Group, Boca Raton, FL. ISBN-13: 9781420052749. pp. 191-213.
- Sablani, S.S. 2008. Status of observational models used in design and control of products and processes. IN: Comprehensive Reviews in Food Science and Food Safety. Blackwell Publishing. 7(1):130-136.
- Sablani, S.S., Shrestha, A.K., and Bhandari, B.R. 2008. A new method of producing date powder granules: Physicochemical characteristics of powder. J. Food Eng. 87(3):416-421.
- Syamaladevi, R.M., Sablani, S.S., Tang, J., Powers, J., and Swanson, B.G. 2009. State diagram and water adsorption isotherm of raspberry ("Rubus idaeus"). J. Food Eng. 91(3): 460-467. (Available online 2008).
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