Progress 07/11/10 to 05/06/15
Outputs
Progress Report Objectives (from AD-416): Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods. Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops. Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products. Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co- products. Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products. Approach (from AD-416): Research is needed to increase utilization and consumption of specialty crops and their coproducts. The development of new processing technologies can add value to specialty crops through the development of new foods containing up to 100% specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut and mushroom based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and their coproducts and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Forming, casting, infrared, microwave, ultraviolet, solar, ultrasonic and pulsed-electric field processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, and nutritional value. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization. This is a final report for this project which has been replaced by 2030- 41000-064, "New Sustainable Processing Technologies to Produce Healthy , Value-Added Foods from Specialty Crops." For additional information see the new project report. Excellent progress was made on all objectives and subobjectives related to this project. Efforts to support previously developed and commercialized vacuum forming technologies under objective 1, continued through collaboration with Children�s Hospital Oakland Research Institute and the development of a metabolic balance bar. The bar has been shown through over fourteen human clinical trials to have significant positive effects on heart disease, obesity and asthma markers. Commercial partners are being pursued. Furthermore the vacuum forming technology is being utilized now to produce combination fruit and vegetable bars by our commercial partner. For objective 2, technology transfer of the infrared processing technologies into commercialization has occurred. The California Energy Commission, California League of Food Processors and California Department of Food and Agriculture, as well as specific commercial partners support this effort. Using large demonstration units, we commercially demonstrated the infrared dry blanching and dehydration process and the infrared peeling process to various companies. Two new large $1M grants were funded by the California Energy Commission to support further technology transfer for these infrared technologies to specialty crop processors. In support of objective 3, microwave extraction of healthy compounds from pomaces is an active area of research. Research on microwave extraction of olive pomace has been completed. For objective 4, ultraviolet treatment of carrots, potatoes, radishes, blueberries, strawberries and many other specialty crops was tested and manuscripts have been written supporting technology transfer of the technology. For objective 5, a solar thermal drum drier and a solar thermal cabinet drier were built. Both are being explored for commercial applications. In addition, ultrasonic extraction studies continue and our pulsed electric field processing of various fruits and vegetables is progressing. Accomplishments 01 Fruit-based, multi-component nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese. Obesity is prevalent worldwide due to poor diets. In collaboration with Children�s Hospital Oakland Research Institute, ARS researchers in the Healthy Processed Foods Research Unit in Albany, California, developed a low-calorie, fruit-based bar fortified with micronutrients, fiber and other dietary components that are deficient in a typical Western diet. Twice daily consumption of the bar for eight weeks, without any other dietary/lifestyle requirements resulted in favorable shifts in measures for cardiovascular health, insulin resistance, inflammation, and obesity in adults. A patent has been applied for and companies are pursuing licensing and commercializing the technology to improve the health of consumers worldwide. 02 Olive mill wastewater valorization via separation into high-value coproducts and clean, reusable water. U.S. olive oil production has increased dramatically in recent years. However, olive mills generate a minimum of 91 gallons of wastewater for every 100 gallons of olive oil, so interest in wastewater mitigation has increased as well. Olive mill wastewater is known to contain phytochemicals of importance for human health, but efficient, economical separation of these compounds had yet to be established. In collaboration with the University of California � Davis Olive Center, ARS scientists in Albany, California, developed and demonstrated separation and drying techniques that enable the production of value-added products from olive mill wastewater. In addition, the clean water separated from the value-added products can be recycled into the olive oil production process. These results provide viable wastewater mitigation options for the 400+ olive oil growers/producers in the U.S. 03 Development and demonstration of energy efficient drying method for walnuts. Walnuts are currently dried by using hot air with low energy efficiency and long drying time. A new sequential infrared and hot air drying method has been developed by ARS researchers in Albany, California, and is under commercial demonstration in California with the support from the California Energy Commission. The new drying method will significantly reduce the drying time with 30-50% energy saving compared to the current drying method. It is also environmentally sustainable since infrared heating does not generate greenhouse gases.
Impacts
(N/A)
Publications
- Ding, C., Khir, R., Pan, Z., Zhao, L., Tu, K., El-Mashad, H., Mchugh, T.H. 2015. Improvement in shelf life of rough and brown rice using infrared radiation heating. Food and Bioprocess Technology. 8(5):1149-1159. doi: 10. 1007/s11947-015-1480-5.
- Wang, B., Khir, R., Pan, Z., El-Mashad, H., Atungulu, G.G., Ma, H., McHugh, T.H., Qu, W., Wu, B. 2014. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection. 77(9):1538-1548.
- Venkitasamy, C., Teh, H.F., Atungulu, G.G., Mchugh, T.H., Pan, Z. 2014. Optimization of mechanical extraction conditions for producing grape seed oil. Transactions of the ASABE. 57(6):1699-1705. doi: 10.1301/TTSANS57. 10570.
- Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., Teh, H., Mchugh, T.H. 2015. Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology. 63:191-197. doi: 10.1016/j.lwt.2015.03. 010.
- Mccann, J.C., Shigenaga, M.K., Mietus-Snyder, M.L., Lal, A., Su, J.H., Krauss, R.M., Gildengorin, G.L., Goldrich, A.M., Block, D.S., Shenvi, S.V., Mchugh, T.H., Olson, D.A., Ames, B.N. 2015. A multicomponent nutrient bar promotes weight loss and improves dyslipidemia and insulin resistance in the overweight/obese: Chronic inflammation blunts these improvements. Journal of Federation of American Societies for Experimental Biology. 29(4) :1-15. doi: 10.1096/fj.15-271833.
- Espitia, P.J., Avena Bustillos, R.D., Du, W., Te�filo, R., Soares, N.F., McHugh, T.H. 2014. Optimal antimicrobial formulation and physical- mechanical properties of edible films based on A�a� and Pectin for food preservation. Food and Packaging. 2:38-44.
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Progress 10/01/13 to 09/30/14
Outputs
Progress Report Objectives (from AD-416): Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods. Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops. Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products. Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co- products. Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products. Approach (from AD-416): Research is needed to increase utilization and consumption of specialty crops and their coproducts. The development of new processing technologies can add value to specialty crops through the development of new foods containing up to 100% specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut and mushroom based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and their coproducts and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Forming, casting, infrared, microwave, ultraviolet, solar, ultrasonic and pulsed-electric field processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, and nutritional value. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization. Excellent progress was made on all objectives and subobjectives related to this project. Efforts to support previously developed and commercialized vacuum forming technologies under objective 1, continued through collaboration with Children�s Hospital Oakland Research Institute and the development of a metabolic balance bar. The bar has been shown through over fourteen human clinical trials to have significant positive effects on heart disease, obesity and asthma markers. Commercial partners are being pursued. For objective 2, efforts to transfer infrared processing technologies into commercialization continue. The California Energy Commission, California League of Food Processors and California Department of Food and Agriculture, as well as specific commercial partners support this effort. Using a large demonstration unit, we have commercially demonstrated the infrared dry blanching and dehydration process and the infrared peeling process to various companies. This year two new large $1M grants were funded by the California Energy Commission to support further technology transfer for these infrared technologies to special crop processors. In support of objective 3, microwave extraction of healthy compounds from pomaces is an active area of research. For objective 4, bioavailability of these antioxidants produced through ultraviolet treatment of carrots were tested using tissue culture experiments. Our solar thermal processing of foods program has designed and built a novel optimized a solar cabinet. And finally, under objective 5, ultrasonic extraction studies continue and our pulsed electric field processing of various fruits and vegetables are progressing. A Cooperative Research and Development Agreement (CRADA) studying new applications for olive mill waste water is ongoing and a new CRADA on development of a novel, healthy ingredient from olive coproducts is underway. Accomplishments 01 Infrared blanching and dehydration method to produce novel, healthy fruit and vegetable snacks. New healthy snacks are needed to improve human health and better utilization of food waste is needed to feed the world�s growing population. In collaboration with Treasure Brands LLC and Innovative Foods Inc, ARS scientists in the Healthy Processed Foods Research Unit in Albany, California, developed and demonstrated infrared dry blanching and dehydration of specialty crops to create new, healthy 100% fruit and vegetable chips without the use of oil. The same technology was used to blanch and dehydrate specialty crop waste into healthy, value added ingredients. This collaboration led to a $1M California Energy Commission grant on Demonstration and Commercial Implementation of Innovative, Energy Efficient Infrared Processing of Healthy Fruit and Vegetable Snacks. This is an Agricultural Research Service (ARS) patented technology that is licensed to Innovative Foods. Example products include high quality chips from pineapple cores and mushroom and potato waste streams.
Impacts
(N/A)
Publications
- Wang, Y., Li, X., Sun, G., Li, D., Pan, Z. 2013. A comparison of dynamic mechanical properties of processing-tomato peel as affected by hot lye and infrared radiation heating for peeling. Journal of Food Engineering. DOI: 10.1016/j.jfoodeng.2013.10.032.
- Li, X., Zhang, A., Atungulu, G., Delwiche, M., Milczarek, R.R., Wood, D.F., Williams, T.G., McHugh, T.H., Pan, Z. 2013. Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches. LWT - Food Science and Technology. 55(1):34-42. DOI: 10.1016/j. lwt.2013.08.020.
- Milczarek, R.R., Liu, K. 2014. Drum drying performance of condensed distillers solubles and comparison to performance of modified condensed distillers solubles. Journal of Food and Bioproducts Processing. DOI: 10. 1016/J.FBP.2014.01.004.
- Zhu, L., Olsen, C.W., McHugh, T.H., Friedman, M., Jaroni, D., Ravshankar, S. 2013. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags. Journal of Food Science. 79(1):M61-M66. DOI: 10.1111/1750-3841.12318.
- Peretto, G., Du, W., Avena Bustillos, R.D., Sarreal, S.L., Hua, S.T., Sambo, P., McHugh, T.H. 2013. Increasing strawberry shelf-life with carvacrol and methyl cinnamate antimicrobial vapors released from edible films. Postharvest Biology and Technology. DOI: 10.1016/j.postharvbio.2013. 11.003.
- Espitia, P.J., Avena Bustillos, R.D., Du, W., Williams, T.G., Wood, D.F., Chiou, B., McHugh, T.H., Soares, N.F. 2014. Physical and antibacterial properties of A�a� edible films formulated with thyme essential oil and apple skin polyphenols. Journal of Food Science. 79(5):903-910. DOI: 10. 1111/1750-3841.12432.
- Li, X., Zhang, A., Atungulu, G., McHugh, T.H., Delwiche, M., Lin, S., Pan, Z. 2014. Characterization and nultivariate analysis of physical properties of processing peaches. Food and Bioprocess Technology. 7(6):1756-1766. DOI: 10.1007/s11947-014-1269-y.
- Li, X., Pan, Z., Atungulu, G., Zheng, X., Wood, D.F., Delwiche, M., McHugh, T.H. 2014. Peeling of tomatoes using novel infrared radiation heating technology. Innovative Food Science and Emerging Technologies. 21:123-130. DOI: 10.1016/j.ifset.2013.10.011.
- Ronoubigowa, A., Pan, Z., Wada, Y., Tomohiko, Y. 2011. Two alternative methods to predict amylose content in rice grain by using tristimulus CIELAB values and developing a specific color board of starch-iodine complex solution. Journal of Plant Production Science. 14(2):164-168.
- Bingol, G., Pan, Z., Bei, W., Zhang, A., McHugh, T.H. 2013. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering. DOI: 10.1016/ j.jfoodeng.2013.08.001.
- Bingol, G., Prakash, B., Pan, Z. 2012. Dynamic vapor sorption isotherms of medium grain rice varieties. LWT - Food Science and Technology. 48:156-163. DOI: 10.1016/j.lwt.2012.02.026.
- Pan, Z., Prakash, B. 2012. Effect of geometry of rice kernels on drying modeling results. Drying Technology: An International Journal. 30(8):801- 807. DOI: 10.1080/07373937.2012.665112.
- Khir, R., Pan, Z., Thompson, J., El-Sayed, A., Hartsough, B., El-Amir, M. 2012. Moisture removal characteristics of thin layer rough rice under sequenced infrared radiation heating and cooling. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00791.x.
- Khir, R., Pan, Z., Atungulu, G.G., Thompson, J.F. 2013. Characterization of physical and aerodynamic properties of walnuts. Transactions of the ASABE. 57(1):53-61.
- Espitia, P.J., Avena Bustillos, R.D., Du, W., Te�filo, R.F., Williams, T.G. , Wood, D.F., McHugh, T.H., Soares, N.F. 2014. Optimal antimicrobial formulation and physical�mechanical properties of edible films based on A�a� and pectin for food preservation. Food and Packaging and Shelf Life. 2(1):38-49. DOI: 10.1016/j.fpsl.2014.06.002.
- Du, W., Avena Bustillos, R.D., Breksa III, A.P., McHugh, T.H. 2014. Effect of UV-B light on total soluble phenolic contents of various whole and fresh-cut specialty crops. Postharvest Biology and Technology. 93:72-82. DOI: 10.1016/j.postharvbio.2014.02.004.
- Qu, W., Pan, Z., Breksa III, A.P., Ma, H. 2014. Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture. 94(5):1005-1012.
- Li, X., Pan, Z., Atungulu, G., Wood, D.F., McHugh, T.H. 2013. Peeling mechanism of tomato under infrared heating. Journal of Food Engineering. 128:79-87.
- Li, X., Pan, Z. 2013. Predictive modeling of infrared radiative heating in tomato dry-peeling process: Part I. Model development. Food and Bioprocess Technology. 7:1996-2004.
- Li, X., Pan, Z. 2013. Predictive modeling of infrared radiative heating in tomato dry-peeling process: Part II. Model validation and sensitivity analysis. Food and Bioprocess Technology. 7:2005-2013.
- Zhang, Y., Pan, Z., Venkitasamy, C., Wang, B. 2013. Recent developments on umami ingredients of edible mushrooms: A review. Trends in Food Science and Technology. 33:78-92.
- Atungulu, G., Hui Ean, T., Wang, T., Fu, R., Wang, X., Khir, R., Pan, Z. 2013. Infrared pre-drying and dry-dehulling of walnuts for improved processing efficiency and product quality. Applied Engineering in Agriculture. 29(6):961-971.
- Espitia, P.J., Du, W., Avena Bustillos, R.D., Fatima, N.D., Soares, N.F., McHugh, T.H. 2013. Edible films from pectin: Physical-mechanical and antimicrobial properties - A Review. Food Hydrocolloids Journal. 35:287- 296. DOI: 10.1016/j.foodhyd.2013.06.005.
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Progress 10/01/12 to 09/30/13
Outputs
Progress Report Objectives (from AD-416): Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods. Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops. Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products. Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co- products. Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products. Approach (from AD-416): Research is needed to increase utilization and consumption of specialty crops and their coproducts. The development of new processing technologies can add value to specialty crops through the development of new foods containing up to 100% specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut and mushroom based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and their coproducts and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Forming, casting, infrared, microwave, ultraviolet, solar, ultrasonic and pulsed-electric field processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, and nutritional value. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization. Excellent progress was made on all objectives and sub-objectives related to this project. Efforts to support previously developed and commercialized vacuum forming technologies continued through collaboration with Children�s Hospital Oakland Research Institute and the development of a metabolic balance bar. The bar has been shown through human clinical trials to have significant positive effects on heart disease, obesity and asthma markers. A commercial partner is being pursued. The California Energy Commission, California League of Food Processors and California Department of Agriculture continue to support our efforts to transfer infrared processing technologies into commercialization. Using a large demonstration unit, we have begun to commercially demonstrate the infrared dry blanching and dehydration process and the infrared peeling process to various companies. Further studies on infrared pasteurization of nuts have continued and we are working to identify a commercial partner to adopt this technology. Microwave extraction of healthy compounds from pomaces has been an active area of research. Bioavailability of these antioxidants produced through ultraviolet treatment of carrots are being tested using tissue culture experiments. Our solar thermal processing of foods program has continued and we optimized design of a solar cabinet. Ultrasonic extraction studies continue and our pulsed electric field processing of various fruits and vegetables are progressing. A Cooperative Research and Development Agreement (CRADA) studying new applications for olive mill waste water is ongoing and a new CRADA on development of a novel tea is underway. Accomplishments 01 Successful demonstration of novel sequential infrared dry blanching and dehydration (SIRDBD) process at large potato chip manufacturer. During the late fall/early winter we demonstrated for the first time, the use of SIRDBD to commercially produce fried potato and sweet potato chips at a national leader in processing vacuum fried chips. Through the support of a two year California Energy Commission grant, the novel SIRDBD process was tested using the USDA infrared demonstration unit. Results showed significant energy savings were achieved by infrared pre- drying potato and sweet potato slices prior to vacuum frying. The new process resulted in a 23.5% reduction in fat content of potato and sweet potato chips and improved the color and appearance of the chips. The patent on SIRDBD technology was filed several years ago and was licensed to Innovative Foods during the past year. The company is considering implementing this new process in their processing plants around the country to save energy and improve the quality and healthfulness of their products.
Impacts
(N/A)
Publications
- Shao, D., Atungulu, G.G., Pan, Z., Yue, T., Zhang, A. 2013. Characteristics of extraction and functionality of protein from tomato pomace produced with different industrial processing methods. Food and Bioprocess Technology. DOI: 10.1007/S11947-013-1057-0.
- Otoni, C.G., Avena Bustillos, R.D., Chiou, B., Bilbao-Sainz, C., Bechtel, P.J., Mchugh, T.H. 2012. Ultraviolet-B radiation induced crosslinking improves physical properties of cold- and warm-water fish gelatin gels and films. Journal of Food Science. DOI:10.1111/j1750-3841.2012.02839.x.
- Milczarek, R.R., Avena Bustillos, R.D., Greta, P., Mchugh, T.H. 2012. Optimization of microwave roasting of almond (Prunus dulcis). Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12046.
- Atungulu, G.G., Prakash, B., Wang, X., Tianxin, W., Fu, R., Khir, R., Pan, Z. 2013. Determination of sockage for accurate rough rice quality assessment. Applied Engineering in Agriculture. 29(2):253-261.
- Shao, D., Atungulu, G.G., Pan, Z., Yue, T., Zhang, A., Chen, X. 2012. Separation methods and chemical and nutritional characteristics of tomato pomace. Transactions of the ASABE. 56(1):264-268.
- Pan, Z., Khir, R., Thompson, J.F. 2013. Effect of milling temperature and post-milling cooling procedures on rice milling quality appraisals. Cereal Chemistry. 90(2):107-113.
- Shao, D., Pan, Z., Yue, T., Atungulu, G.G., Zhang, A., Li, X. 2012. Study of optimal extraction conditions for achieving high yield and antioxidant activity of tomato seed oil. Journal of Food Science. 77(8):202-208.
- Tian, H., Pan, Z., Zhu, Y., Mchugh, T.H., Ying, Y. 2012. Quality of frozen fruit bars manufactured through infrared pre-dehydration. Journal of Food Processing and Preservation. DOI: 10.1111/j.1745-4549.2012.00720.x.
- Atungulu, G.G., Pan, Z. 2012. Decontamination of nuts and spices. In: Demirci, A., Mgadi, M.O., editors, Microbial decontamination in the food industry: Novel methods and applications. Cambridge, UK: Woodhead Publishing. p. 125-162
- Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a.
- Chiou, B., Jafri, H.H., Avena Bustillos, R.D., Gregorski, K.S., Bechtel, P. J., Imam, S.H., Glenn, G.M., Orts, W.J. 2013. Properties of electrospun pollock gelatin/poly(vinyl alcohol) and pollock gelatin/poly(lactic acid) fibers. International Journal of Biological Macromolecules. 55:214-220.
- Avena-Bustillos, R.J., Chiou, B., Olsen, C.W., Bechtel, P.J., Olson, D.A., Mchugh, T.H. 2011. Gelation, oxygen permeability and mechanical properties of mammalian and fish gelatin films. Journal of Food Science. 76(7):E519- E524. DOI: 10.1111/j.1750-3841.2011.02312.x.
- Chiou, B., Avena-Bustillos, R.J., Bechtel, P.J., Imam, S.H., Glenn, G.M., Mchugh, T.H., Orts, W.J. 2012. Fish gelatin: Material properties and applications. In: Fornasiero, P., Grazianai, M., editors. Renewable Resources and Renewable Energy: A Global Challenge, 2nd edition. New York, NY: CRC Press. p. 143-157.
- Cordeiro De Azeredo, H.M., Mattoso, L.H., Mchugh, T.H. 2011. Nanocomposites in food packaging � A review. In: Reddy, B., editor. Advances in Diverse Industrial Applications of Nanocomposites. Shanghai, China: InTech. p. 1-22.
- Avena-Bustillos, R.D., Mchugh, T.H. 2011. Role of edible film and coating additives. Edible Films and Coatings for Food and Other Applications. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 157-184.
- Mchugh, T.H., Avena-Bustillos, R.D. 2011. Applications of edible films and coatings to processed foods. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 291-318.
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Progress 10/01/11 to 09/30/12
Outputs
Progress Report Objectives (from AD-416): Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods. Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops. Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products. Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co- products. Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products. Approach (from AD-416): Research is needed to increase utilization and consumption of specialty crops and their coproducts. The development of new processing technologies can add value to specialty crops through the development of new foods containing up to 100% specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut and mushroom based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and their coproducts and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Forming, casting, infrared, microwave, ultraviolet, solar, ultrasonic and pulsed-electric field processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, and nutritional value. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization. Excellent progress was made on all objectives and subobjectives related to this project. Efforts to support previously developed and commercialized vacuum forming technologies continued through collaboration with Children�s Hospital Oakland Research Institute and the development of a metabolic balance bar. The bar has been shown through human clinical trials to have significant positive effects on heart disease markers. Additional research on previously developed and commercialized film casting technologies have led to the introduction of a new commercial fruit and vegetable wraps by NewGem Foods. These wraps can be used as healthy, gluten free fruit and vegetable based alternatives to breads and tortillas. The California Energy Commission, California League of Food Processors and California Department of Agriculture continue to support our efforts to transfer infrared processing technologies into commercialization. Using a large demonstration unit, we have begun to commercially demonstrate the infrared dry blanching and dehydration process to various companies. We also built a demonstration infrared peeling unit which we will test this summer in various fruit and vegetable processing facilities. Further studies on infrared pasteurization of nuts have continued and we are working to identify a commercial partner to adopt this technology. Microwave extraction of healthy compounds from pomaces has been an active area of research. Further research on ultraviolet processing to enhance antioxidant content of vegetables has been completed using AFRI grant funding. Bioavailability of these antioxidants will be tested in the near future. A human study on bioavailability of vitamin D from mushrooms was completed this year. Our solar thermal processing of foods program has continued and we are now testing various construction materials for optimum design of solar cabinets. We are collaborating with UC Solar on this effort. Ultrasonic extraction studies continue and our pulsed electric field processing of various fruits and vegetables is a new area of research pursuit. We also completed our collaboration with the Washington State Potato Commission on un-fried, healthy French fries. A new CRADA was recently entered into to study new applications for olive mill waste water. Accomplishments 01 Novel metabolic balance bars. ARS scientists in the Processed Foods Research Unit in Albany, California, developed novel, healthy metabolic balance bars through a collaboration with Children's Hospital Oakland Research Institute. Manuscript published in The FASEB Journal shows that these bars increase good cholesterol and decrease plasma homocysteine. Both these shifts are associated with a lower risk of heart disease, aft just two weeks of eating two bars a day. A patent has been filed on this highly promising technology. Additional bars are currently under development for prevention of obesity, heart disease and asthma. 02 Novel, gluten-free fruit and vegetable wraps. ARS scientists in the Processed Foods Research Unit in Albany, California, developed and commercialized novel nutritious gluten-free fruit and vegetable wraps wi former CRADA partner, NewGem Foods. The wraps provide consumers a new wa to eat more fruits and vegetables. They are lower in calories and salt content than grain-based wraps (breads and tortillas). Patent was issued and is licensed. The wraps are being sold through Home Shopping Network and the NewGem Foods web site.
Impacts
(N/A)
Publications
- Mchugh, T.H., Avena Bustillos, R.D. 2011. Novel food processing innovations to improve food safety and health. Progress in Nutrition. 13(3) :155-159.
- Avena Bustillos, R.D., Du, W., Woods, R.D., Olson, D.A., Breksa III, A.P., Mchugh, T.H. 2012. Ultraviolet-B light treatment increases antioxidant capacity of carrot products. Journal of the Science of Food and Agriculture. 92(11):2341-2348.
- Mietus-Snyder, M.L., Shigenaga, M.K., Suh, J.H., Shenvi, S.V., Lal, A., Mchugh, T.H., Olson, D.A., Lilienstein, J., Krauss, R.M., Gildengoren, G., Mccann, J.C., Ames, B.N. 2012. A nutrient-dense, high fiber, fruit-based supplement bar increases HDL, particularly large HDL, lowers homocysteine, and raises glutathione in a 2-week trial. Journal of Federation of American Societies for Experimental Biology. 26:000-000. DOI: 10.1096/FJ. 11-201558.
- Ma, H., Pan, Z., Li, B., Atungulu, G.G., Olson, D.A., Wall, M.M., Mchugh, T.H. 2011. Properties of extruded expandable breadfruit products. Journal of Food Science and Technology. 46(1):326-334. DOI: 10.1016/j.lwt.2011.09. 007.
- Clark, I., Zhang, R., Pan, Z., Brown, B., Ambuel, J., Delwiche, M. 2011. Development of a low flow meter for measuring gas production in bioreactors. Transactions of the ASABE. 54(5): 1959-1964.
- Li, X., Pan, Z., Upadhyaya, S., Atungulu, G., Delwiche, M. 2011. Three dimensional geometric modeling of processing-tomatoes. Transactions of the ASABE. 54(6):2287-2286.
- Khir, R., Pan, Z., Atungulu, G., Thompson, J., Shao, O. 2011. Size and moisture distribution characteristics of walnuts and their components. Food and Bioprocess Technology. DOI: 10.1007/s11947-011-0717-1.
- Bingol, G., Ang, Z., Pan, Z., Mchugh, T.H. 2011. Producing lower-calorie deep fat fried french fries using infrared dry-blanching as pretreatment. Journal of Food Chemistry. 132(2):686-692. DOI:10.1016/j.foodchem.2011.10. 055.
- Pan, Z., Bingol, G., Mchugh, T.H., Brandl, M. 2012. Review of current technologies for reduction of Salmonella populations on almonds. Food and Bioprocess Technology. 5(6):2046-2057. DOI: 10.1007/s11947-012-0789-6.
- Zeng, Q., Shi, J., Liu, Y., Pan, Z. 2012. Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production. Applied Microbiology and Biotechnology. 95:369-379. DOI: 10.1007/s00253-012-4045-9.
- Zhu, J., Shi, J., Pan, Z. 2012. Purification and characterization of a hexanol-degrading enzyme extracted from apple. Journal of Agricultural and Food Chemistry. 60:3246-3252.
- Shi, J., Zheng, Y., Pan, Z. 2012. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape. European Food Research and Technology. 234(4):607-616. DOI:10. 1007/S00217-012-1664-4.
- Qu, W., Breksa III, A.P., Pan, Z., Ma, H., Mchugh, T.H. 2012. Storage stability of sterilized liquid extracts from pomegranate peel . Journal of Food Science. 77(7):C765-C772. DOI: 10.1111/j.1750-3841.2012.02779.x.
- Du, W., Avena Bustillos, R.D., Hua, S.T., Mchugh, T.H. 2011. Antimicrobial volatile essential oils in edible films for food safety. In: Science against Microbial Pathogens: Communicating Current Research and Technological Advances. Badajoh, Spain: Formatex. p. 1124-1134.
- Ravishankar, S., Zhu, L., Jaroni, D., Olsen, C.W., Mchugh, T.H., Friedman, M. 2012. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing Carvacrol and Cinnamaldehyde. Journal of Food Science. 77(7):M377-M382.
- Stephensen, C.B., Zerofsky, M., Burnett, D., Lin, Y., Hammock, B.D., Hall, L.M., Mchugh, T.H. 2012. Ergocalciferol from mushrooms or supplements consumed with a standard meal increases 25-hydroxyergocalciferol but decreases 25-hydroxycholecalciferol in the serum of healthy adults. Journal of Nutrition. 142(7):1246-1252. DOI: 10.3945/jn.112.159764.
- Du, W., Avena Bustillos, R.D., Breksa III, A.P., Mchugh, T.H. 2012. Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chemistry. 134:1862-1869. DOI:10.1016/j.foodchem.2012.03.097.
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Progress 10/01/10 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) Objective 1: Develop vacuum forming and casting technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products, while improving the health and safety of foods. Objective 2: Develop sustainable infrared technologies that can be used for process- and energy-efficient blanching, dehydration, pasteurization, and peeling of specialty crops. Objective 3: Develop sustainable microwave processing technologies, both alone and in combination with other processing methods, for specialty crops and their co-products. Objective 4: Develop ultraviolet light processing technologies to enhance nutritional quality and add value to specialty crops and their co- products. Objective 5: Develop solar, ultrasonic, and pulsed-electric field processing technologies to be used alone or in combination with other common processing methods to improve quality, add value, and ensure food safety to specialty crops and their co-products. Approach (from AD-416) Research is needed to increase utilization and consumption of specialty crops and their coproducts. The development of new processing technologies can add value to specialty crops through the development of new foods containing up to 100% specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut and mushroom based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and their coproducts and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Forming, casting, infrared, microwave, ultraviolet, solar, ultrasonic and pulsed-electric field processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, and nutritional value. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization. Replaces 5325- 41000-062-00D (6/10). This report documents progress for Project Number 5325-41000-063-00D, which started in July 2010 and continues research from Project Number 5325-41000-062-00D. Excellent progress was made on all objectives and subobjectives related to this project. Efforts to support previously developed and commercialized vacuum forming and casting technologies continued as markets for fruit bars and fruit and vegetable films expanded. Collaboration with Children�s Hospital Oakland Research Center to develop the world�s first fruit based obesity prevention bar continued and Phase II a, b and c human clinical trials were completed. Sustainable infrared technologies were further developed to support ultimate technology transfer. The California Energy Commission funded a three year demonstration project to transfer the infrared dehydration and dry blanching technologies into commercialization. Infrared peeling technologies for tree fruit were developed through a CRADA and for tomatoes through a trust agreement with California League of Food Processors and an agreement with Precision Canning Equipment. Efforts to commercialize these technologies are underway. Further studies on infrared pasteurization of nuts (almonds, pistachios and walnuts) were completed. Sustainable microwave processing technologies were pursued to dehydrate olive and grape pomaces and also extract valuable phytonutrients from these waste streams. Microwave peeling was also investigated through a CRADA. Further research on UV processing was completed. Human bioavailability of UV generated vitamin D2 in mushrooms was tested through a collaboration with the Western Human Nutrition Research Center, thanks to support from the Mushroom Council and Monterey Mushrooms. UV treated mushrooms are now available commercially throughout the United States thanks to ARS research. Agriculture and Food Research Initiative (AFRI) funding supported studies on effects of UV on other specialty crops to enhance their nutritional value. Increased antioxidant levels in carrots were observed and various forms of carrots were compared in terms of these benefits. Further studies were recently begun to investigate sensory properties of treated carrots. Screening studies of a wide range of specialty crops indicated little enhancement in antioxidants in any specialty crop other than carrots. A new program on solar assisted processing of foods was initiated. A solar drier is being built at Western Regional Research Center (WRRC) and we have partnered with UC Solar on this research. Ultrasonic extraction of pomegranates was investigated and a pulsed electric field processing line was set up. We continued our CRADA on development of natural antimicrobial treatments for specialty crops and completed a trust agreement with the Highbush Blueberry Council where we developed a novel blueberry placebo powder that was desperately needed for use in human trials. We also continued to work with the Washington State Potato Commission on un-fried French fries. Accomplishments 01 Novel infrared peeling technology. ARS research scientists in the Processed Foods Research Unit in Albany, CA, completed research with a large fruit processor to develop sustainable peeling processes for tree fruit, namely peaches and pears. Concurrently, they worked on research with the California League of Food Processors and a commerical partner t design a pilot scale infrared peeling apparatus for tomatoes. Current peeling processes use large amounts of water and caustic chemicals to achieve acceptable peeling rates and product quality. A joint patent application was filed in May on infrared dry peeling and licensing discussions are underway. When implemented, this sustainable peeling process is estimated to eliminate the use of more than 10 million gallon of water and the treatment of more than 10 thousand tons of high-pH wate material during each fruit processing season. 02 New blueberry powder placebo. ARS research scientists in the Processed Foods Research Unit in Albany, CA, completed research with the U.S. Highbush Blueberry Council to develop a new placebo that would match the sensory properties of freeze dried blueberries for use in human nutritio trials. Prior to this research there was no acceptable blueberry placebo powder for use in human studies. A natural placebo powder was developed for the first time that looks, tastes, smells and feels exactly like freeze dried blueberries. The placebo is being used in blueberry human nutrition trials now with elderly volunteers to determine the effects of blueberries on counteracting age-associated changes in brain function an will be used in additional human studies in the future.
Impacts
(N/A)
Publications
- Du, W., Olsen, C.W., Avena Bustillos, R.D., Friedman, M., Mchugh, T.H. 2011. Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science. 76(2):149-155. doi: 10.1111/j.1750-3841.2010.02012.x.
- De Moura, M.R., Avena Bustillos, R.D., Mc Hugh, T.H., Wood, D.F., Zucolotto, V., Otoni, C.G., Mattoso, L.H. 2010. Miniaturization of cellulose fibers and effect of addition on the mechanical and barrier properties of hydroxypropyl methylcellulose. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2010.12.008.
- Cui, L., Yue, T., Pan, Z., Peng, B., Tang, Y. 2010. Water absorption properties of ultrasonic treated brown rice. Transactions of the Chinese Society of Agricultural Engineering. 41(12):148-152.
- Khir, R., Pan, Z., Salim, A., Hartsough, B.R., Mohamed, S. 2011. Moisture diffusivity of rough rice under infrared radiation drying. LWT - Food Science and Technology. 44(1):1126-1132. doi: 10.1016/j.lwt.2010.10.003.
- Pan, Z., Qu, W., Ma, H., Atungulu, G.G., Mc Hugh, T.H. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics. doi: 10.1016/j.ultsonch.2011.01.005.
- Pan, Z., Atungulu, G.G. 2011. The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS WRRC and the University of California Davis. Drying Technology: An International Journal. C.J. Doona, K. Kustin, and F.E. Feeherry (eds). Woodhead Publishing. Cambridge, UK. p 139-208.
- Mild, R.M., Joens, L., Friedman, M., Olsen, C.W., Mchugh, T.H., Ravishankar, S. 2011. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast. Journal of Food Science. 76: M163�M168. doi: 10.1111/j. 1750-3841.2011.02065.x.
- Milczarek, R.R., Dai, A.A., Otoni, C.G., Mchugh, T.H. 2011. Effect of shrinkage on isothermal drying behavior of 2-phase olive mill waste. Journal of Food Engineering. 103(4): 434-441.
- Bingol, G., Yang, J., Brandl, M., Pan, Z., Wang, H., Mc Hugh, T.H. 2011. Infrared pasteurization of raw almonds. Journal of Food Engineering. 104 (2011), pp. 387-393 doi.org/10.1016/j.lwt.2010.12.034.
- Ragab, K., Pan, Z., Adel, S., Hartsough, B.R., Sherief, M. 2010. Moisture diffusivity of rough rice under infrared radiation drying. LWT - Food Science and Technology. doi:10.1016/j.lwt.2010.10.003.
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