Progress 08/01/09 to 07/31/12
Outputs
OUTPUTS: The funds provided for this project were used to support multiple smaller projects relevant to the specialty crops industry. We are reporting here on three different projects. 1.Marketability of fruit juice blends: In a previous project, the consumer marketability of healthy juice blends from blueberry, blackberry and Concord grape were investigated. The next phase of this project was to further investigate the design, optimization and marketability other nutraceutical rich juices. Using online surveys, participants (n=1291) completed 38 choice exercises concerning their preferred juice blends (i.e., three-component blends composed of acai, black cherry, blueberry, Concord grape, cranberry, and/or pomegranate juice). Participants considered potential positive health components (antioxidants information) about each juice and their estimated acceptance of the juice blend based on anticipated sensory properties. Black cherry, Concord grape and pomegranate juices were blended according to a mixture design (7 juice treatments) and evaluated by descriptive (n=10) and consumer panels (n=100). Consumers evaluated overall liking pre- and post-antioxidant-information (provided consumers with information about antioxidant levels in the juice) and evaluated other attributes. A non-hypothetical auction mechanism was used to determine consumers' willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%pomegranate+13%black Cherry) to determine the effects of time preference (i.e., level of future orientation) and risk aversion on WTP. Auction participants (n=228) were divided into four treatment groups (control, antioxidant information only, sensory evaluation only, and sensory evaluation with antioxidant information) and indicated their WTPs during two bidding rounds. 2.Processing of Fruit Purees: Polyphenol oxidase is thought to play a major role in anthocyanin degradation during berry processing. Exclusion of oxygen during processing could retard polyphenol oxidase activity and prevent other oxidative reactions responsible for degradation of anthocyanins and other polyphenolics. Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90oC for 10 min purees were stored at 40oC. Samples were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. 3.Arkansas Blueberry Industry Assessment: The Arkansas blueberry program has focused on addressing the yield decline that has occurred in the state over the past five to ten years. Symptoms of decline include low yields, low new cane emergence, and a general reduction in plant vigor. Possible causes to the overall decline relate to age of planting, the prevalence of soil-borne pathogens, the presence of mummy berry (Monilinia vaccinii), and widespread micronutrient deficiencies. In 2010-2011, six farms were studied to determine whether foliar fertilization or fungicides would remedy yield issues. 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.Marketability of fruit juice blends: Among many nutraceutical-rich juices presented to consumers, the black cherry, Concord grape, and pomegranate juice blend was identified for further optimization. Juice blend choices were mostly driven by overall liking for each juice blending component and potential positive health components (antioxidant information). Descriptive and consumer data showed that Concord grape juice attributes were positive and that the attributes of black cherry and pomegranate juices were negative. Presentation of antioxidant information influenced the optimized blend formulation. The blend solution generated were 77%Concord grape+3% pomegranate+20%black cherry (overall liking pre-antioxidant-information) and 75%Concord grape+12% pomegranate +13%black cherry (overall liking post-antioxidant-information). Evaluating consumer acceptance data for nutraceutical impact in conjunction with descriptive and diagnostic data provided a more comprehensive understanding of how products could be adjusted to maximize drivers of consumer acceptance. Average WTP for the juice blend was $3.45 and average overall liking was 7.42. Antioxidant information and time preference influenced bidding behavior. Experiments using the auction mechanism offer realistic consumer valuations to measuring the effects of time and risk preferences on WTP for nutraceutical-juice and offers novel insights about consumer psychology. 2.Processing of Fruit Purees: Processing strawberries into puree under CO2 or N2 atmosphere can improve color and anthocyanin stability during storage. Oxygen exclusion also resulted in lower polymeric color values during storage suggesting oxygen plays a role in the formation of anthocyanin-tannin complexes. The results of this study contrasts with our previous studies on blackberries, blueberries and red raspberries where N2 processing had minimal effect on anthocyanin and color retention in berry purees during processing and storage. The additional vacuum de-aeration step performed on strawberries appears to be a critical step to obtain very low oxygen levels needed to retard polyphenol oxidase activity. 3.Arkansas Blueberry Industry Assessment: Results indicate that farms affected by mummy berry experienced yield increases when foliar fungicides were applied. No treatment has yet increased cane emergence. Results of the blueberry assessment were communicated at the 2012 Blueberry Growers Association Annual Meeting in Fayetteville. As a result, several growers are implementing new cultural and pest management recommendations.
Publications
- Dooley, L.M. R.T. Threlfall, J.F. Meullenet, and L.R. Howard. 2012. Compositional and sensory impact from blending red wine varietals. Am. J. Enol. Vitic. 63(2):241-250.
- Dooley, L.M., R.T. Threlfall, and J.F. Meullenet. 2012. Optimization of blended wine quality through maximization of consumer liking. Food Quality and Preference. 24(1):40-47.
- Howard, L.R., Prior, R.L., Liyanage, R. and Lay, J.O. 2012. Processing and storage effect on berry polyphenols: Challenges and implications on bioactive properties. J. Agric. Food Chem. 60:6678-6693.
- Lawless, L.J.R., R. M. Nayga, Jr., F. Akaichi, J.-F. Meullenet, R.T. Threlfall, and L.R. Howard. 2012 Willingness-to-pay for a nutraceutical-rich juice blend. Journal of Sensory Studies. 27:375-383.
- Lawless, L.J.R., R.T. Threlfall, L.R. Howard, and J.-F. Meullenet. 2012. Sensory, compositional, and color properties of nutraceutical-rich juice blends. Am. J. Enol. Vitic. 63(4): 529-537.
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Progress 08/01/10 to 07/31/11
Outputs
OUTPUTS: The funds provided for this project were used to support multiple smaller projects relevant to the specialty crops industry. We are reporting here on three different projects. 1.Marketability of fruit juice blends: In a previous project, healthy juice blends from Blueberry, Blackberry and Concord grape were demonstrated to have high sensory acceptability and be rich in antioxidant. The next phase of this project was to further investigate the marketability of this type of products to consumers. Economic theory and sensory science were integrated to determine the satisfaction consumers derive from products based on sensory characteristics and potential nutraceutical impact. An experimental auction, an economic theory-based method, that identified consumers' non-hypothetical willingness-to-pay, was used to determine the relative emphasis consumers place on health and sensorial attributes that affect their valuation of the product. An optimized juice blend, containing blackberry, blueberry, and concord grape was used to perform the auctions. 2.Processing of Fruit Purees: Polyphenol oxidase is thought to play a major role in anthocyanin degradation during berry processing. Exclusion of oxygen during processing could retard polyphenol oxidase activity and prevent other oxidative reactions responsible for degradation of anthocyanins and other polyphenolics. Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90oC for 10 min purees were stored at 40oC. Samples were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. 3.Arkansas Blueberry Industry Assessment: The Arkansas blueberry program has focused on addressing the yield decline that has occurred in the state over the past five to ten years. Symptoms of decline include low yields, low new cane emergence, and a general reduction in plant vigor. Possible causes to the overall decline relate to age of planting, the prevalence of soil-borne pathogens, the presence of mummy berry (Monilinia vaccinii), and widespread micronutrient deficiencies. In 2010-2011, six farms were studied to determine whether foliar fertilization or fungicides would remedy yield issues. ARK02296 is also reported as ARK02250 PARTICIPANTS: Luke Howard,Ph.D.; Jean-Francois Meullenet,Ph.D.; Renee Threlfall,Ph.D.; Elena Garcia, Ph.D. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1.Marketability of fruit juice blends: In random effects regression with willingness-to-pay as the response, the taste-versus-information effect explained very little variance, which indicated that both sensory and health information influenced willingness-to-pay similarly. Variance (43%) was explained by consumers' health-associated justifications to purchase juice (e.g. healthfulness, doctor recommendation of product), and 13% of variance was explained through consumers' juice consumption behavior (e.g. current consumers of berry/grape juice). The experimental auction showed potential in allowing sensory scientists to measure the satisfaction and value consumers derive from a wider spectrum of attributes than is considered in a typical central location consumer test. 2.Processing of Fruit Purees: The effect of oxygen exclusion during pureeing and pasteurizing on anthocyanins varied among berry type. Blueberries pureed under nitrogen had 24% higher levels of anthocyanins than puree processed under air, but raspberry puree processed under air had 26% higher levels of anthocyanins than puree processed under nitrogen, while oxygen exclusion had no effect on anthocyanins in blackberries. Following pasteurization, red raspberry puree processed under air maintained higher levels of anthocyanins than puree processed under nitrogen, while oxygen exclusion had no effect on anthocyanins in blueberry and blackberry purees. Total anthocyanins declined markedly in all three berry purees over six weeks of storage with concomitant increases in percent polymeric color values indicating anthocyanin-tannin complexes were formed during storage. The results for the fruit puree processing studies indicate that oxygen exclusion during processing and storage of berry purees has a minimal effect on anthocyanins and polymeric color values suggesting that oxygen does not play a role in the formation of anthocyanin-tannin complexes. 3. Arkansas Blueberry Industry Assessment: Results indicate that farms affected by mummy berry experienced yield increases when foliar fungicides were applied. No treatment has yet increased cane emergence. Results of the blueberry assessment were communicated at the 2011 Blueberry Growers Association Annual Meeting in Fayetteville. As a result, several growers are implementing new cultural and pest management recommendations.
Publications
- No publications reported this period
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Progress 08/01/09 to 07/31/10
Outputs
OUTPUTS: The assessment at fifteen sites to ascertain cultural practices has identified the probable causes of decline in Arkansas blueberry plantings. Collaborations with the growers are being evaluated to gauge the effectiveness of the methods implemented to affect the air- and soil-borne pathogens and the soil fertility. It is intended that this blueberry work will provide a template to use for production of other berries and small fruits. An additional blueberry cultivar evaluation plot (organic and traditional) has been planted at the Arkansas Agricultural Research and Extension Station. The strawberry harvest season extension work has seen the construction of two hightunnels, the building of an irrigation system, and plantings of two day-neutral cultivars at two different times. The project evaluating juice blended from fresh blueberries, fresh blackberries and Concord grade juice concentrate was completed. Descriptive panelists were able to identify differences in attributes among the different juice treatments, but did not perceive differences among the different storage periods. Blends with more Concord had higher consumer acceptance, and consumers indicated a willingness to pay more for blends with higher anthocyanins content. A project testing composition and sensory analysis of wine blends is nearing completion. Blueberry juice processing by-products are a rich source of procyanidins. Most of the procyanidins present in blueberry pomace, however, are large oligomers and polymers that are poorly absorbed and show weak bioactivity compared to the smaller monomers and dimers. A study to identify optimal extrusion variables to enhance the contents of monomers and dimers demonstrated that extrusion processing can be used to increase procyanidin monomer and dimers in blueberry pomace. Another study demonstrated that blueberry jams should be stored refrigerated to better retain polyphenolics and antioxidant capacity. Work continued on the production of lactic acid from the byproducts from the processing of specialty crops. Each byproduct was specifically processed to maximize the release of fermentable sugars into a fermentation broth and subsequently fermented. All byproducts were able to produce lactic acid without supplementation with concentrations that varied between 2 and 4 percent. The highest yield was from cucumbers, watermelons, and white potatoes. The objective of the next phase of this research is to increase the concentration to at least 10 percent. Three comprehensive Research Reports were published to provide assistance to growers with respect to pre- and post-harvest safety considerations and the production and marketing of value-added products. Project 225190 is also reported as ARK0219250. PARTICIPANTS: Elena Garcia, PhD, Associate Professor and Ext. Hort. Spec. - Fruits; Luke Howard, PhD, Professor; Ruben Morawicki, PhD, Assistant Professor; Pamela L. Brady, PhD, Food Scientist and Adjunct Professor; Gary L. Main, PhD, Post Doctoral Associate; Renee T. Threlfall, PhD, Post Doctoral Associate TARGET AUDIENCES: Small farm growers, Organic growers, Entrepreneurs marketing value-added products, Growers' marketing cooperatives, Food packaging suppliers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
State blueberry growers have been very supportive of the blueberry assessment and extremely cooperative in working with us. A blueberry production workshop was held at the Arkansas Agricultural Research and Extension Station. It is expected that blueberry production will increase even if acreage of plantings continues to fall. Such an assessment can also be done for other berries and small fruits important in Arkansas. The extension of harvest season through the use can be an important way to increase specialty crop production in Arkansas. The project's work on identifying new value-added uses for specialty crops as well as identifying and supporting additional retail outlets for them will increase the viability of small farms in the State. Many of the crops are rich in phenolic compounds. Increased investigation into the delivery of, and increasing the bioactivity of, these compounds will increase demand for the crops as well as the price that can be obtained from the value-added products made from them as the consumer better understands the health benefits obtained from them.specialty crops. Additional demand will also be created as investigations to characterize and develop new healthy food ingredients, medical compounds, and pharmaceuticals from these compounds continue. The use of byproducts from the processing of fruits and vegetables provides a sustainable solution for the production of lactic acid, increasing value of the crops while reducing the size and cost of the waste stream. The "plastic" used for food packaging ultimately derived from the use of this "waste" will conserve food products as it substitutes for petroleum-based polymers. Four oral presentations and two poster presentations were made at three different national meetings. Three research publications are in writing.
Publications
- 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.
- Khanal, R.C., Howard, L.R. and Prior, R.L. 2010. Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Research International 43(5):1464-1469.
- 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.
- 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.
- 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.
- 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., 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.
- 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.
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