Progress 10/01/23 to 09/30/24
Outputs
PROGRESS REPORT Objectives (from AD-416): Objective 1: Enable commercially-viable new technologies to detect and mitigate contaminants or defective products from food streams. Sub-objective 1A: Investigate x-ray as an alternative to gamma for food irradiation. Sub-objective 1B: Detect and mitigate fruit fly infestation in olives. Sub-objective 1C: Develop real-time non-destructive analysis of vanilla for adulteration. Objective 2: Utilize advanced analytical and sensory methods to detect, identify, and quantify desirable and undesirable odors and taste defects in raw and processed foods. Sub-objective 2A: Identify compounds in raw and processed specialty crops including peas and grapes that impact flavor and taste. Identify precursors (and eventually pathways) of these compounds and study flavor variation in different varieties. Sub-objective 2B: Evaluate almond hulls for use in natural sweeteners or as a supplement to bee diets. Investigate the effects of almond hull phenolics on the acceptability of almond hull sugars in bee diets. Objective 3: Develop commercially-marketable novel, value-added cereal- based healthy, tasty food products. Sub-objective 3A: Utilize oil seed (canola, sunflower and cotton) waste products to produce gluten-free, high protein flatbreads, snacks and pasta and evaluate for consumer acceptance. Approach (from AD-416): 1A: Baby spinach will be used to see if x-ray can replace gamma for food irradiation. The spinach will be inoculated with Shiga toxin-producing E. coli (STEC) strains and irradiated under x-ray and gamma irradiation. Pathogen populations will be monitored by plate count for differences between treatments of dose vs. population reduction. Should spinach not tolerate irradiation well a different commodity will be used. Other pathogens could also be studied, including Salmonella and Listeria. 1B: X-ray imaging and NIR spectroscopy will be evaluated for detection of olives infested with fruit flies. An olive fly colony will be established on-site for generation of infested samples. Film x-ray images will be acquired and digitized, and NIR spectra acquired. Chemometrics, neural network, discriminant analysis, and k nearest neighbor algorithms will be employed. 1C: NIR spectroscopy will be used to quantify coumarin and ethyl vanillin adulterations in vanilla extracts. Vanilla samples will be diluted using CMR, and NIR spectra obtained. Calibration equations for quantitative prediction will be developed. Collaborators will provide samples of vanilla extract processed using the method of green drying which bypasses the traditional curing process. NIR spectra will be acquired and calibrations developed to differentiate between vanilla extract processed under green drying vs. the traditional manner. Should the high ethanol and water concentrations in vanilla extract and concentrate make it impossible to obtain reliable calibrations, evaporation techniques will be developed to remove the ethanol and water and the remaining residue will be used to acquire spectra. 2A: Flavor compounds in peas and grapes will be quantified, precursors identified, and flavor variation studied between varieties. Pea protein will be produced from pea flour under spray drying and drum drying with different time and temperature conditions, and Grosch⿿s method of flavor analysis will be applied along with identification and quantification of saponins in pea flour and protein. GC-MS spectra will be matched to those in established libraries to identify food constituents. Aroma models will be compared with the food products by sensory panels. 2B: Sugars will be eluted from almond hulls using water and their composition determined by HPLC. Anthocyanins, flavonols, and hydroxycinnamates will be identified by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards. Weight and total phenolic content will be determined for each extract. Bee diet samples will be developed using a 25 °Brix solution of almond hull extract. 3A: Canola, sunflower and cotton seeds will be used to produce gluten- free products with high protein content and consumer acceptance. Various formulations of gluten-free cereal flours, seed meal vegetables and ⿿condiments will be used to produce pasta, snacks, and flatbread and presented to sensory panels. Proximate analysis will be applied to measure protein, fat, ash and moisture at each stage of processing. Those products that form crust (flatbreads and snacks) will be evaluated for acrylamide levels using LC-MS. This report documents progress for project 2030-41430-013-000D, titled, ⿿New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts, which started in July 2020. In support of Sub-objective 1A, multiple versions of X-ray tube-based irradiators have been deployed with various configurations that allow numerous gamma-free irradiation applications, including insect sterilization, quarantine treatments, and food irradiation. Planned irradiation experiments directly comparing X-ray to gamma have been stalled by the lack of an available gamma source. Given that the United States Congress has set a goal of replacing gamma sources with X-ray by 2027, future access to a gamma source is unlikely. For Sub-objective 1B, good results have been achieved in detecting olives infested with Olive flies using absorbance features derived from Near-infrared spectra. X-ray imaging is delayed due to the loss of access to an X-ray film developer, but digital detectors are now under procurement, and X-ray image-based features will be used to supplement NIR spectra. In support of Sub-objective 1C, Near-infrared (NIR) spectroscopy and high-performance liquid chromatography (HPLC) were used to detect ethyl vanillin and coumarin in vanilla extracts. Chemometric methods were successfully applied to calibrate NIR data from vanilla extracts. Porgress on Sub-objective 2A included ARS researchers completing a detailed literature review of aroma constituents in amaranth in support of aroma studies using solid-phase microextraction (SPME) coupled with analysis by gas chromatography-mass spectrometry (GC-MS). For Sub-objective 2B, sample preparation and HPLC methods were optimized for the extraction and isolation of phenolic compounds in almond hull extracts, with the goal of devising treatments to reduce phenolic concentrations. Phenolics impart bitterness and impact the potential use of the almond hull extracts as a bee diet. Progress in support of Sub-objective 3A included a manuscript that was submitted for publication reporting formulation and proximate analysis of colored corn-based flatbreads containing healthy algae (Eclonia Cava). Artificial Intelligence (AI)/Machine Learning (ML) Neither artificial Intelligence (AI) or machine learning (ML) methods were used for this project during FY 2024. ACCOMPLISHMENTS 01 Rapid screening of ethyl vanillin and coumarin in vanilla extracts. Due to escalating value as high as $400/kg for vanilla beans, vanilla and vanilla extracts are subject to adulteration with ethyl vanillin and tonka beans, which have a vanilla-like aroma but contain coumarin, which is toxic at moderate doses. Simple, rapid, and cost-effective methods are needed to detect adulteration of vanilla and vanilla extracts. ARS researchers in Albany, California, used Near-infrared (NIR) spectroscopy and high-performance liquid chromatography (HPLC) methods to detect ethyl vanillin and coumarin in vanilla extracts. Chemometric methods were successfully applied to calibrate NIR data from vanilla extracts. Vanilla buyers and consumers will benefit from this new methodology since adulteration will be easier to detect.
Impacts
(N/A)
Publications
- Bernacchi, C.J., Ruiz-Vera, U.M., Siebers, M.H., DeLucia, N.J., Ort, D.R. 2023. Short- and long-term warming events on photosynthetic physiology, growth, and yields of field grown crops. Biochemical Journal. 480(13):999- 1014. https://doi.org/10.1042/BCJ20220433.
- Pesek, J.J., Matyska, M.T., Hiltz, T., Takeoka, G.R. 2023. Validation of aqueous normal phase chromatography method for the analysis of ergothioneine in commercial mushrooms. LC GC North America. 41(8):341-344, 349. https://doi.org/10.56530/lcgc.na.zi2474s4.
- Xu, Y., Sismour, E., Tucker, F., Rasberry, J., Zhao, W., Rao, Q., Zhao, Y., Haff, R.P., Yousuf, A., Gao, M., Chen, A. 2024. Structural and functional properties of Kabuli chickpea protein as affected by high hydrostatic pressures. ACS Food Science and Technology. 4(2):528-536. https://doi.org/ 10.1021/acsfoodscitech.3c00640.
- Sun, Y., Nayani, N.S., Xu, Y., Xu, Z., Yang, J., Feng, Y. 2024. Rapid and nondestructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics. ACS Food Science and Technology. 4(6):1579-1588. https://doi.org/10.1021/acsfoodscitech.4c00196.
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Progress 10/01/22 to 09/30/23
Outputs
PROGRESS REPORT Objectives (from AD-416): Objective 1: Enable commercially-viable new technologies to detect and mitigate contaminants or defective products from food streams. Sub-objective 1A: Investigate x-ray as an alternative to gamma for food irradiation. Sub-objective 1B: Detect and mitigate fruit fly infestation in olives. Sub-objective 1C: Develop real-time non-destructive analysis of vanilla for adulteration. Objective 2: Utilize advanced analytical and sensory methods to detect, identify, and quantify desirable and undesirable odors and taste defects in raw and processed foods. Sub-objective 2A: Identify compounds in raw and processed specialty crops including peas and grapes that impact flavor and taste. Identify precursors (and eventually pathways) of these compounds and study flavor variation in different varieties. Sub-objective 2B: Evaluate almond hulls for use in natural sweeteners or as a supplement to bee diets. Investigate the effects of almond hull phenolics on the acceptability of almond hull sugars in bee diets. Objective 3: Develop commercially-marketable novel, value-added cereal- based healthy, tasty food products. Sub-objective 3A: Utilize oil seed (canola, sunflower and cotton) waste products to produce gluten-free, high protein flatbreads, snacks and pasta and evaluate for consumer acceptance. Approach (from AD-416): 1A: Baby spinach will be used to see if x-ray can replace gamma for food irradiation. The spinach will be inoculated with Shiga toxin-producing E. coli (STEC) strains and irradiated under x-ray and gamma irradiation. Pathogen populations will be monitored by plate count for differences between treatments of dose vs. population reduction. Should spinach not tolerate irradiation well a different commodity will be used. Other pathogens could also be studied, including Salmonella and Listeria. 1B: X-ray imaging and NIR spectroscopy will be evaluated for detection of olives infested with fruit flies. An olive fly colony will be established on-site for generation of infested samples. Film x-ray images will be acquired and digitized, and NIR spectra acquired. Chemometrics, neural network, discriminant analysis, and k nearest neighbor algorithms will be employed. 1C: NIR spectroscopy will be used to quantify coumarin and ethyl vanillin adulterations in vanilla extracts. Vanilla samples will be diluted using CMR, and NIR spectra obtained. Calibration equations for quantitative prediction will be developed. Collaborators will provide samples of vanilla extract processed using the method of green drying which bypasses the traditional curing process. NIR spectra will be acquired and calibrations developed to differentiate between vanilla extract processed under green drying vs. the traditional manner. Should the high ethanol and water concentrations in vanilla extract and concentrate make it impossible to obtain reliable calibrations, evaporation techniques will be developed to remove the ethanol and water and the remaining residue will be used to acquire spectra. 2A: Flavor compounds in peas and grapes will be quantified, precursors identified, and flavor variation studied between varieties. Pea protein will be produced from pea flour under spray drying and drum drying with different time and temperature conditions, and Grosch⿿s method of flavor analysis will be applied along with identification and quantification of saponins in pea flour and protein. GC-MS spectra will be matched to those in established libraries to identify food constituents. Aroma models will be compared with the food products by sensory panels. 2B: Sugars will be eluted from almond hulls using water and their composition determined by HPLC. Anthocyanins, flavonols, and hydroxycinnamates will be identified by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards. Weight and total phenolic content will be determined for each extract. Bee diet samples will be developed using a 25 °Brix solution of almond hull extract. 3A: Canola, sunflower and cotton seeds will be used to produce gluten- free products with high protein content and consumer acceptance. Various formulations of gluten-free cereal flours, seed meal vegetables and ⿿condiments will be used to produce pasta, snacks, and flatbread and presented to sensory panels. Proximate analysis will be applied to measure protein, fat, ash and moisture at each stage of processing. Those products that form crust (flatbreads and snacks) will be evaluated for acrylamide levels using LC-MS. In support of Sub-objective 1A, a new x-ray irradiator has been developed with a configuration that allows easier irradiation of flat samples such as lettuce and spinach. Irradiation experiments are on hold due to loss of access to a suitable gamma irradiator. In support of Sub-objective 1B, near-infrared (NIR) spectra of infested versus non-infested olives have been collected and standard chemometric techniques indicate good success at detecting late-stage infestations. X- ray imaging is delayed due to loss of access to an x-ray film developer, and digital alternatives are being explored. In support of Sub-objective 1C, NIR spectra of ethyl vanillin (EVA) spiked vanilla extract samples have been generated and applied detection algorithms indicate excellent ability to identify and quantify adulteration. In support of Sub-objective 2A, a detailed literature review of aroma constituents in pea protein was conducted. The aroma of pea protein was studied using solid-phase microextraction (SPME) coupled with analysis by gas chromatography-mass spectrometry (GC-MS). In support of Sub-objective 2B, various sample preparation methods and high-performance liquid chromatography (HPLC) columns and mobile phase compositions were investigated to determine the optimum methods for extraction and separation of phenolic constituents in almond hull extracts. These methods were studied to determine the efficacy of treatments designed to reduce the amounts of phenolics in almond hulls extracts. Phenolics reduce the feeding behavior of bees and their concentration must be reduced for product acceptance. In support of Sub-objective 3A, proximate analysis of millet-based flatbread ingredients has been competed, sensory panels have been conducted, and a manuscript was prepared for submission. Colored corn- based flatbreads containing healthy algae (Eclonia Cava) have been formulated and proximate analysis of ingredients was completed. A manuscript is under preparation. ACCOMPLISHMENTS 01 New HPLC method for ergothioneine analysis. Ergothioneine (Ergo) is a potent anti-inflammatory and antioxidant amino acid well-known to be highly bioavailable through mushroom consumption. However, outside of mushrooms, limited knowledge exists regarding Ergo content in foods. It has been postulated that soil-borne fungi or bacteria produce Ergo that is passed on to plants through their roots, suggesting that other plants beside mushrooms could have higher Ergo concentrations. ARS researchers in Albany, California, have developed a rapid, reliable, accurate and sensitive high-performance liquid chromatography method for the identification and quantification of Ergo which will facilitate Ergo analysis of a wide range of food products. Furthermore, this new analysis method provides the means to quantify the effects of processing on Ergo content of processed foods. This technology impacts food growers, processors, and consumers by providing critical information regarding nutritional content and health benefits of food products that is currently lacking. 02 Colored corn-based flatbreads containing healthy algae (Eclonia Cava). Ecklonia cava, an algae rich in vitamins, minerals, protein, fiber, and other beneficial plant chemicals, has a long history of use in traditional medicine to treat goiters, hemorrhoids, urinary diseases, constipation, stomach ailments, and many other disorders. ARS researchers in Albany, California, have developed both corn and wheat- based flatbreads incorporating Ecklonia Cava as a basic ingredient. Proximate analysis of the flatbreads indicates higher mineral, protein, and fiber content versus their traditional counterparts. The developed methodology provides the means to incorporate a highly beneficial and nutritious ingredient into traditional foods. These novel food products impact food producers and consumers by providing healthy alternatives to traditional foods, with subsequent impact in terms of obesity and disease prevention.
Impacts
(N/A)
Publications
- Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., Wu, V.C., McHugh, T.H. 2022. Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biology and Technology. 194. Article 112072. https://doi.org/10.1016/j.postharvbio.2022.112072.
- Zhang, Y., Bhardwaj, S.R., Vilches, A.M., Breksa III, A.P., Lyu, S., Chinthrajah, S., Nadeau, K., Jin, T. 2022. IgE binding epitope mapping with TL1A tagged peptides. Molecular Immunology. 153:194-199. https://doi. org/10.1016/j.molimm.2022.12.001.
- Bilbao-Sainz, C., Chiou, B., Takeoka, G.R., Williams, T.G., Wood, D.F., Powell-Palm, M., Rubinsky, B., McHugh, T.H. 2022. Novel isochoric cold storage with isochoric impregnation to improve postharvest quality of sweet cherry. ACS Food Science and Technology. 2(10):1558-1564. https:// doi.org/10.1021/acsfoodscitech.2c00194.
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Progress 10/01/21 to 09/30/22
Outputs
PROGRESS REPORT Objectives (from AD-416): Objective 1: Enable commercially-viable new technologies to detect and mitigate contaminants or defective products from food streams. Sub-objective 1A: Investigate x-ray as an alternative to gamma for food irradiation. Sub-objective 1B: Detect and mitigate fruit fly infestation in olives. Sub-objective 1C: Develop real-time non-destructive analysis of vanilla for adulteration. Objective 2: Utilize advanced analytical and sensory methods to detect, identify, and quantify desirable and undesirable odors and taste defects in raw and processed foods. Sub-objective 2A: Identify compounds in raw and processed specialty crops including peas and grapes that impact flavor and taste. Identify precursors (and eventually pathways) of these compounds and study flavor variation in different varieties. Sub-objective 2B: Evaluate almond hulls for use in natural sweeteners or as a supplement to bee diets. Investigate the effects of almond hull phenolics on the acceptability of almond hull sugars in bee diets. Objective 3: Develop commercially-marketable novel, value-added cereal- based healthy, tasty food products. Sub-objective 3A: Utilize oil seed (canola, sunflower and cotton) waste products to produce gluten-free, high protein flatbreads, snacks and pasta and evaluate for consumer acceptance. Approach (from AD-416): 1A: Baby spinach will be used to see if x-ray can replace gamma for food irradiation. The spinach will be inoculated with Shiga toxin-producing E. coli (STEC) strains and irradiated under x-ray and gamma irradiation. Pathogen populations will be monitored by plate count for differences between treatments of dose vs. population reduction. Should spinach not tolerate irradiation well a different commodity will be used. Other pathogens could also be studied, including Salmonella and Listeria. 1B: X-ray imaging and NIR spectroscopy will be evaluated for detection of olives infested with fruit flies. An olive fly colony will be established on-site for generation of infested samples. Film x-ray images will be acquired and digitized, and NIR spectra acquired. Chemometrics, neural network, discriminant analysis, and k nearest neighbor algorithms will be employed. 1C: NIR spectroscopy will be used to quantify coumarin and ethyl vanillin adulterations in vanilla extracts. Vanilla samples will be diluted using CMR, and NIR spectra obtained. Calibration equations for quantitative prediction will be developed. Collaborators will provide samples of vanilla extract processed using the method of green drying which bypasses the traditional curing process. NIR spectra will be acquired and calibrations developed to differentiate between vanilla extract processed under green drying vs. the traditional manner. Should the high ethanol and water concentrations in vanilla extract and concentrate make it impossible to obtain reliable calibrations, evaporation techniques will be developed to remove the ethanol and water and the remaining residue will be used to acquire spectra. 2A: Flavor compounds in peas and grapes will be quantified, precursors identified, and flavor variation studied between varieties. Pea protein will be produced from pea flour under spray drying and drum drying with different time and temperature conditions, and Grosch⿿s method of flavor analysis will be applied along with identification and quantification of saponins in pea flour and protein. GC-MS spectra will be matched to those in established libraries to identify food constituents. Aroma models will be compared with the food products by sensory panels. 2B: Sugars will be eluted from almond hulls using water and their composition determined by HPLC. Anthocyanins, flavonols, and hydroxycinnamates will be identified by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards. Weight and total phenolic content will be determined for each extract. Bee diet samples will be developed using a 25 °Brix solution of almond hull extract. 3A: Canola, sunflower and cotton seeds will be used to produce gluten- free products with high protein content and consumer acceptance. Various formulations of gluten-free cereal flours, seed meal vegetables and ⿿condiments will be used to produce pasta, snacks, and flatbread and presented to sensory panels. Proximate analysis will be applied to measure protein, fat, ash and moisture at each stage of processing. Those products that form crust (flatbreads and snacks) will be evaluated for acrylamide levels using LC-MS. In support of Sub-objective 1A, a new x-ray-based irradiator has been constructed allowing near uniform dose distribution across thin samples. Samples in Ziploc bags or vacuum sealed are attached to the surface of a rotating drum adjacent to two strategically situated line scan x-ray tubes. The novel configuration is ideal for irradiating thin samples such as powders (i.e., vanilla powder), seeds, and leafy greens such as baby spinach. Irradiation experiments with baby spinach inoculated with Shiga toxin-producing Escherichia coli (STEC) are underway. In support of Sub-objective 1B, x-ray imaging and acquisition of near- infrared (NIR) spectra of infested olives is underway. Maintaining the olive fly colony year-round has been very challenging, as has obtaining fresh olive samples in the off season. With the new season beginning by August, we anticipate processing the rest of the required samples by the end of the season. In support of Sub-objective 1C, protocols have been investigated for inoculation of vanilla samples to mimic adulteration with coumarin and ethyl vanillin. However, due to lack of on-site staff, the process of acquiring NIR spectra has not yet begun. In support of Sub-objective 2, a sample preparation method and a high- performance liquid chromatography (HPLC) method were developed to determine the composition of phenolics in almond hull extracts. These methods were developed to determine the efficacy of treatments designed to reduce the amount of phenolics in almond hull extracts. Phenolics reduce the feeding behavior of bees and their concentration must be reduced for product acceptance. Development of almond hull extracts suitable for bee diets will benefit almond growers, apiarists, and farmers. In support of Sub-objective 3A, various formulations of gluten-free cereal flours and seed meal vegetables were used as basic ingredients for dough processed into flatbread. Proximate analysis on ingredients is largely complete. Sensory panels have been delayed due to maximized telework posture and Covid protocols. ACCOMPLISHMENTS 01 Phenolic composition of table grapes. Grapes are an important source of phenolics in the American diet and an important agricultural product with 1.11 million tons produced in California in 2020, valued at $1.46 billion. ARS researchers in Albany, California, investigated the phenolic composition of three commercial white-skinned table grape cultivars and six white-skinned table grape accessions. Trans-Caftaric acid was the predominant compound in all samples, with some accessions exhibiting much higher concentrations than others. These accessions with high phenolic concentrations represent new commercial, white- skinned table grapes with improved nutritional properties.
Impacts
(N/A)
Publications
- Li, X., Kahlon, T.S., Wang, S.C., Friedman, M. 2021. Low acrylamide flatbreads from colored corn and other flours. Foods. 10(10). Article 2495. https://doi.org/10.3390/foods10102495.
- Li, X., Kahlon, T.S., Wang, S.C., Friedman, M. 2021. Low acrylamide flatbreads prepared from colored rice flours and relationship to asparagine and proximate content of flours and flatbreads. Foods. 10(12). Article 2909. https://doi.org/10.3390/foods10122909.
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Progress 10/01/20 to 09/30/21
Outputs
Progress Report Objectives (from AD-416): Objective 1: Enable commercially-viable new technologies to detect and mitigate contaminants or defective products from food streams. � Sub-objective 1A: Investigate x-ray as an alternative to gamma for food irradiation. � Sub-objective 1B: Detect and mitigate fruit fly infestation in olives. � Sub-objective 1C: Develop real-time non-destructive analysis of vanilla for adulteration. Objective 2: Utilize advanced analytical and sensory methods to detect, identify, and quantify desirable and undesirable odors and taste defects in raw and processed foods. � Sub-objective 2A: Identify compounds in raw and processed specialty crops including peas and grapes that impact flavor and taste. Identify precursors (and eventually pathways) of these compounds and study flavor variation in different varieties. � Sub-objective 2B: Evaluate almond hulls for use in natural sweeteners or as a supplement to bee diets. Investigate the effects of almond hull phenolics on the acceptability of almond hull sugars in bee diets. Objective 3: Develop commercially-marketable novel, value-added cereal- based healthy, tasty food products. � Sub-objective 3A: Utilize oil seed (canola, sunflower and cotton) waste products to produce gluten-free, high protein flatbreads, snacks and pasta and evaluate for consumer acceptance. Approach (from AD-416): 1A: Baby spinach will be used to see if x-ray can replace gamma for food irradiation. The spinach will be inoculated with Shiga toxin-producing E. coli (STEC) strains and irradiated under x-ray and gamma irradiation. Pathogen populations will be monitored by plate count for differences between treatments of dose vs. population reduction. Should spinach not tolerate irradiation well a different commodity will be used. Other pathogens could also be studied, including Salmonella and Listeria. 1B: X-ray imaging and NIR spectroscopy will be evaluated for detection of olives infested with fruit flies. An olive fly colony will be established on-site for generation of infested samples. Film x-ray images will be acquired and digitized, and NIR spectra acquired. Chemometrics, neural network, discriminant analysis, and k nearest neighbor algorithms will be employed. 1C: NIR spectroscopy will be used to quantify coumarin and ethyl vanillin adulterations in vanilla extracts. Vanilla samples will be diluted using CMR, and NIR spectra obtained. Calibration equations for quantitative prediction will be developed. Collaborators will provide samples of vanilla extract processed using the method of green drying which bypasses the traditional curing process. NIR spectra will be acquired and calibrations developed to differentiate between vanilla extract processed under green drying vs. the traditional manner. Should the high ethanol and water concentrations in vanilla extract and concentrate make it impossible to obtain reliable calibrations, evaporation techniques will be developed to remove the ethanol and water and the remaining residue will be used to acquire spectra. 2A: Flavor compounds in peas and grapes will be quantified, precursors identified, and flavor variation studied between varieties. Pea protein will be produced from pea flour under spray drying and drum drying with different time and temperature conditions, and Grosch�s method of flavor analysis will be applied along with identification and quantification of saponins in pea flour and protein. GC-MS spectra will be matched to those in established libraries to identify food constituents. Aroma models will be compared with the food products by sensory panels. 2B: Sugars will be eluted from almond hulls using water and their composition determined by HPLC. Anthocyanins, flavonols, and hydroxycinnamates will be identified by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards. Weight and total phenolic content will be determined for each extract. Bee diet samples will be developed using a 25 �Brix solution of almond hull extract. 3A: Canola, sunflower and cotton seeds will be used to produce gluten- free products with high protein content and consumer acceptance. Various formulations of gluten-free cereal flours, seed meal vegetables and �condiments� will be used to produce pasta, snacks, and flatbread and presented to sensory panels. Proximate analysis will be applied to measure protein, fat, ash and moisture at each stage of processing. Those products that form crust (flatbreads and snacks) will be evaluated for acrylamide levels using LC-MS. In support of Sub-objective 1A, new light-weight x-ray tubes and cables have been acquired for use in a novel benchtop/mobile irradiator that will facilitate studies into x-ray as an alternative to radioisotopes for food irradiation. The new x-ray tubes are designed for line scan operation and thus have a large angle of x-ray coverage (100 degrees) as compared to the older version (20 degrees). Thus, a dual tube design will allow much higher throughput of irradiated samples. The new irradiator is nearly completed, lacking only the final layers of shielding. Literature searches have been conducted to identify the most appropriate protocols for inoculation of samples of commercial baby spinach with Shiga toxin- producing E. coli (STEC). In support of Sub-objective 1B, an olive fly colony has been established on-site using infested olives found in the field. Protocols for the collection of near-infrared (NIR) samples and x-ray images have been established following previous work with similar commodities and pests. In support of Sub-objective 1C, protocols have been investigated for inoculation of vanilla samples to mimic adulteration with coumarin and ethyl vanillin. In support of Sub-objective 2A, a new mass spectral database (Wiley Registry of Mass Spectral Data, 12th Edition, containing an additional 41, 450 spectra in the library) was obtained to facilitate the identification of pea protein flavor constituents. In support of Sub-objective 2B, a grant proposal entitled �Partnership: Development of a Natural Food Sweetener and Functional Food Ingredients from Almond Hulls� was submitted to National Institute of Food and Agriculture (NIFA). In support of Sub-objective 3A, flatbreads of 12 varieties of colored rice were formulated and their proximate composition and acrylamide content determined. Flatbreads of an additional seven varieties of colored corn were formulated and analyzed as with the rice varieties. Amino acid analysis of a variety of flatbreads derived from pigmented rice or corn has been conducted. Data is being evaluated. Record of Any Impact of Maximized Teleworking Requirement: The laboratory�s maximized telework posture has prevented sample analysis from being conducted, since that cannot be performed remotely. This has affected progress towards preparation of adulterated vanilla samples, although protocols have been established on schedule. This delay should have minimal impact once on-site laboratory work can resume.
Impacts
(N/A)
Publications
- Yang, X., Liu, Y.-B., Simmons, G., Light, D.M., Haff, R.P. 2020. Nitric oxide fumigation for control of navel orangeworm, Amyelois transitella, on walnut. Journal of Applied Entomology. 145(3):270-276. https://doi.org/10. 1111/jen.12846.
- Bilbao-Sainz, C., Zhao, Y., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Powell-Palm, M., Wu, V.C., Rubinsky, B., McHugh, T.H. 2020. Effect of isochoric freezing on quality aspects of minimally processed potatoes. Journal of Food Science. 85(9):2656-2664. https://doi.org/10. 1111/1750-3841.15377.
- Tasie, M.M., Altemimi, A.B., Ali, R., Takeoka, G.R. 2020. Study of physicochemical properties and antioxidant content of mango (mangifera indica l.) fruit. Journal of Food Science and Technology. 4(2):91-104.
- Kahlon, T.S., Haff, R.P., Brichta, J.L. 2021. High protein gluten free snack foods based on whole grain flour and vegetables. Food and Nutrition Sciences. 12(5):407-417. https://doi.org/10.4236/fns.2021.125031.
- Moscetti, R., Berhe, D.H., Agrimi, M., Haff, R.P., Liang, P., Ferri, S., Monarca, D., Massantini, R. 2020. Pine nut species recognition using NIR spectroscopy and image analysis. Journal of Food Engineering. 292. Article 110357. https://doi.org/10.1016/j.jfoodeng.2020.110357.
- Bilbao-Sainz, C., Sinrod, A., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Chiou, B., Bridges, D.F., Wu, V.C., Lyu, C., Powell-Palm, M.J., Rubinsky, B., McHugh, T.H. 2021. Preservation of grape tomato by isochoric freezing. Food Research International. 143. Article 110228. https://doi.org/10.1016/j.foodres.2021.110228.
- Hnasko, R.M., Jackson, E.S., Lin, A.V., Haff, R.P., McGarvey, J.A. 2021. A rapid and sensitive lateral flow immunoassay (LFIA) for the detection of gluten in foods. Journal of Food Chemistry. 355. Article 129514. https:// doi.org/10.1016/j.foodchem.2021.129514.
- Che, H., Zhang, Y., Jiang, S., Jin, T., Lyu, S., Nadeau, K.C., McHugh, T.H. 2019. Almond (prunus dulcis) allergen pru du 8, the first member of a new family of food allergens. Journal of Agricultural and Food Chemistry. 67(31):8626-8631. https://doi.org/10.1021/acs.jafc.9b02781.
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Progress 10/01/19 to 09/30/20
Outputs
Progress Report Objectives (from AD-416): Objective 1: Enable commercially-viable new technologies to detect and mitigate contaminants or defective products from food streams. � Sub-objective 1A: Investigate x-ray as an alternative to gamma for food irradiation. � Sub-objective 1B: Detect and mitigate fruit fly infestation in olives. � Sub-objective 1C: Develop real-time non-destructive analysis of vanilla for adulteration. Objective 2: Utilize advanced analytical and sensory methods to detect, identify, and quantify desirable and undesirable odors and taste defects in raw and processed foods. � Sub-objective 2A: Identify compounds in raw and processed specialty crops including peas and grapes that impact flavor and taste. Identify precursors (and eventually pathways) of these compounds and study flavor variation in different varieties. � Sub-objective 2B: Evaluate almond hulls for use in natural sweeteners or as a supplement to bee diets. Investigate the effects of almond hull phenolics on the acceptability of almond hull sugars in bee diets. Objective 3: Develop commercially-marketable novel, value-added cereal- based healthy, tasty food products. � Sub-objective 3A: Utilize oil seed (canola, sunflower and cotton) waste products to produce gluten-free, high protein flatbreads, snacks and pasta and evaluate for consumer acceptance. Approach (from AD-416): 1A: Baby spinach will be used to see if x-ray can replace gamma for food irradiation. The spinach will be inoculated with Shiga toxin-producing E. coli (STEC) strains and irradiated under x-ray and gamma irradiation. Pathogen populations will be monitored by plate count for differences between treatments of dose vs. population reduction. Should spinach not tolerate irradiation well a different commodity will be used. Other pathogens could also be studied, including Salmonella and Listeria. 1B: X-ray imaging and NIR spectroscopy will be evaluated for detection of olives infested with fruit flies. An olive fly colony will be established on-site for generation of infested samples. Film x-ray images will be acquired and digitized, and NIR spectra acquired. Chemometrics, neural network, discriminant analysis, and k nearest neighbor algorithms will be employed. 1C: NIR spectroscopy will be used to quantify coumarin and ethyl vanillin adulterations in vanilla extracts. Vanilla samples will be diluted using CMR, and NIR spectra obtained. Calibration equations for quantitative prediction will be developed. Collaborators will provide samples of vanilla extract processed using the method of green drying which bypasses the traditional curing process. NIR spectra will be acquired and calibrations developed to differentiate between vanilla extract processed under green drying vs. the traditional manner. Should the high ethanol and water concentrations in vanilla extract and concentrate make it impossible to obtain reliable calibrations, evaporation techniques will be developed to remove the ethanol and water and the remaining residue will be used to acquire spectra. 2A: Flavor compounds in peas and grapes will be quantified, precursors identified, and flavor variation studied between varieties. Pea protein will be produced from pea flour under spray drying and drum drying with different time and temperature conditions, and Grosch�s method of flavor analysis will be applied along with identification and quantification of saponins in pea flour and protein. GC-MS spectra will be matched to those in established libraries to identify food constituents. Aroma models will be compared with the food products by sensory panels. 2B: Sugars will be eluted from almond hulls using water and their composition determined by HPLC. Anthocyanins, flavonols, and hydroxycinnamates will be identified by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards. Weight and total phenolic content will be determined for each extract. Bee diet samples will be developed using a 25 �Brix solution of almond hull extract. 3A: Canola, sunflower and cotton seeds will be used to produce gluten- free products with high protein content and consumer acceptance. Various formulations of gluten-free cereal flours, seed meal vegetables and �condiments� will be used to produce pasta, snacks, and flatbread and presented to sensory panels. Proximate analysis will be applied to measure protein, fat, ash and moisture at each stage of processing. Those products that form crust (flatbreads and snacks) will be evaluated for acrylamide levels using LC-MS. This project replaced project 2030-41430-001-00D, �Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods,� which expired in July 2020. In support of Sub-objective 1A, new x-ray tubes have been acquired that will allow more uniform and precise x-ray dosing of samples. The gamma irradiation unit at the collaborator�s facility is now fully functional. Sample preparation remains on hold until facility access is restored. In support of Sub-objective 1B, infested olives have been acquired from local trees and a colony established. Preparation of an artificial diet based on published research is ongoing.
Impacts
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Publications
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