Source: OHIO STATE UNIVERSITY submitted to NRP
SYSTEMATIC STUDY OF THE EFFECT OF POLYCRYSTALLINE SOFT MATERIALS NANOSTRUCTURE AND MOLECULAR INTERACTIONS ON FUNCTIONAL PROPERTIES OF FATTY FOODS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
Reporting Frequency
Annual
Accession No.
1000409
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2013
Project End Date
Sep 30, 2018
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
OHIO STATE UNIVERSITY
1680 MADISON AVENUE
WOOSTER,OH 44691
Performing Department
Food Science & Technology
Non Technical Summary
Many of the sensory attributes of foods such as texture, mouthfeel and flavor, strongly depend on the micro and nano structure, flow characteristics, and the melting behavior of an underlying plastic fat crystal network. Due to this value of fats and oil as food ingredients, studies are always oriented towards further understanding of their physical and chemical characteristics in both bulk and dispersed states. Recent advanced progress in understanding the characteristics of materials at the nano-scale have a significant effect on the current food process engineering paradigm, and encourage us to turn our attention to how the nano-platelet aggregation in fat crystal network leads to the mesoscale structure and influence of the physical properties of the fatty food products. Therefor, we plan to work on engineering of the nanostructure of fat materials to develop new strategies for structuring of liquid oils without adding any chemical thereby reducing (and eventually eliminating) trans- and saturated lipids from high fat foods. This will enhance human health and provide measurable health benefits to consumers by introducing structured healthy fats.
Animal Health Component
20%
Research Effort Categories
Basic
50%
Applied
20%
Developmental
30%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5017299201030%
5027310200040%
5037299202030%
Goals / Objectives
An in-depth knowledge of the molecular structure, crystallization behavior, nano and mesoscale structure, rheological properties and macroscopic behaviour of lipids and fatty foods.This will help to not only develop a better food product, but also results in improvement of health benefits of foods.
Project Methods
Our research will concentrate on various lipid systems including different blends of long chain, short chain and medium chain fatty acids with various thermal properties Due to the critical influence of mono- and poly-unsaturated fatty acids on human health, we will replace saturated fat with vegetable oils and will quantify the effect of nano-engineering techniques on the stability of the system. Fats thermal properties such as thermal conductivity, thermal diffusivity and also density variation during the crystallization will be analyzed using differential scanning calorimetry (DSC), and isothermal heating prob. The network oil binding capacity and rate of mass diffusivity will be examined using magnetic resonance imaging (MRI) and nuclear magnetic resonancy (NMR). Various tools of nanotechnology such as transmission electron microscope (cryo-TEM), scanning electron microscope (cryo-SEM), and X-ray diffraction (XRD) will be used to understand the mechanisms of structure formation and that how the nanostructure of the network can be improved through the processing conditions. Since these research facilities are available either in the department of Food Science and Technology or in the research centers of the Ohio State University, I believe that we can successfully complete different steps of my research plan within five-year time frame and meet the proposed milestones.

Progress 10/01/13 to 09/30/18

Outputs
Target Audience:As explained in the past few years, during this project by working with a number of undergrad and graduate students, we could perform fundamental studies on food material science. All the research accomplishments have been presented in 3 International, 26 National, 6 State and 12 Local conferences. The research significant are also documented in 14 well-recognized peer-reviewed journals of the field (impact factor between 1.67-4.48) and 2 book chapters. The current number of the publications citations, represents a well recognition of the work by different audiences from the academician industry. Moreover, the students who worked on this area of research, transferred their obtained knowledge and expertise (developed under this project) to their employers that includes Universities or Food companies. Hence, the research outcome was and will be beneficial for the food scientists and food engineers in both academia and Food industry. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?During the project performance and while reaching the aforementioned goals, I had the opportunity to supervise 11 graduates (2 PhD and 9 M.Sc) and 5 undergraduate students. All of these students were trained on gathering information and designing experimental tests, collection and analyzing their obtained data. While encouraging students to exercise their critical thinking and to work independently, the students were given general directions in developing their future plans and goals. I personally escorted graduate and undergraduate students to different conferences (e.g. AOCS & IFT) and encouraged them to develop a professional network by attending scientific annual meetings and presenting their efforts. This could not only expose them to different research areas, but also introduce them a myriad of possibilities to start their career in different areas. Using their research information and data, all the students were motivated to apply for national and international academic awards. This gave them a preview of what a successful young researcher would be like and inspires them to work harder for tailoring their goals. These students were also trained on their writing skills, and how to provide their knowledge in a written format to the audiences with different expertise. As a result of this training my students wrote a number of research abstract (more than 50) and 14 journal publications. The summary of the graduated students First post-graduate positions, listed here, may show their successful professional development: Musfirah Zulkurnain, PhD,Graduated in Summer 2017, Faculty Member in Universiti Sains Malaysia, Malaysia Sravanti Paluri, PhD, Graduated in Spring 2017, R&D Specialist in Nestle, CA, USA. Hanna Bemer, MS. Graduated in Spring 2017, Food Technologist, Plato Pet Treats, CA, USA. Hi Ye, MS. Graduated in 2017, Employed in China. Hao Wang, MS. Graduated in Spring 2016, Senior Technician at Pepperidge Farm, MA, USA. Helen Bunker, MS. Graduated in Summer 2016, Research Scientist. The Kraft Heinz Company, PA, USA. Erica Cramer, MS. Graduated in Spring 2016, Sandridge Food Corporation, OH, USA. Hao Lin, MS. Graduated in Spring 2015, PhD student in Food Science and Technology, OSU, OH. USA. Melissa Limbaugh, MS. Graduated in Spring 2015, R&D Specialist, Cargill cocoa and chocolate, WI, USA. Huidong Huang, MS. Graduated in Spring 2015, Nutrition Scientist at Mead Johnson Nutrition, OH, USA. Xun Shi, MS. Graduated in Fall 2014, Food Technologist, Nestle, FL, USA. How have the results been disseminated to communities of interest?As stated before all the studnets research is published in different high ranked journal articles. More over all the students involved in the project performed scholarly oral/poster presentation in different international/ national and local scientific meeting, las isted in the following: 1) Maleky. F. (2018). Structuring liquid oils for enhancing the physiochemical properties of Food. International Conference on Nutritional Science and Food Technology. Rome. Italy. 2) Paluri. S., Maleky. F., Heldman. H. D., (2017). IFT Annual Meeting & Food Expo. Development of a Model to Describe Moisture Diffusion in Lipids. 3) Bemer. H., Maleky. F., (2017). IFT Annual Meeting & Food Expo . Analysis of Oil Stability in Oleogel Cream Cheese Product. 4) He. Y., Maleky. F., (2017). IFT Annual Meeting & Food Expo. Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil. 5) Paluri. S., Heldman. H. D., Maleky. F. 2(017) AOCS 108th Annual Meeting . A Structure-based Model for Moisture Diffusion in Lipids. 6) Zulkurnain M., Balasubramaniam V.M., Maleky F., (2017). AOCS 108th Annual Meeting . Mechanism of Lipid Crystallization under High Pressure Treatments. 7) Bunker H., Phinney. D.M., Maleky. F., Heldman. H.D. (2016). IFT Annual Meeting & Food Expo [Abstract]. Influence of Freezing on Quality Attributes of Low-Moisture Part-Skim Mozzarella. 8) Cramer. E, Heldman. H. D., Maleky. F. 2016. IFT. Effects of Water on Physical Properties of Rice Bran Wax & Water. 9) Paluri. S., Heldman. H. D., Maleky. F. 2016. IFT. Influence of Cooling Rate on Moisture Diffusion in Structured Lipids. 10) Wang. H., Maleky. F., (2016). AOCS 107th Annual Meeting . Studying the Mechanism of Oil Diffusion in Different Cocoa Butter Systems Using Magnetic Resonance Imaging. 11) Zulkurnain. M., Balasubramaniam. V. M., Maleky. F., 2016) AOCS 107th Annual Meeting . Structural and Physical Characteristics of Fats Crystallized Under High Pressure. 12) Zulkurnain. M., Maleky. F., Balasubramaniam. V.M., (2015). International Non-thermal Processing Workshop [Abstract]. Effect of High Pressure Crystallization on Physical Properties and Microstructure of Fat Blends. 13) Huang. H., Maleky. F. (2015). AOCS 106th Annual Meeting [Abstract]. Oleogel in Dairy: Processed Cheese Products. 14) Limbaugh, M., Maleky. F., (2015). AOCS 106th Annual Meeting [Abstract]. Organogelators as Fat Replacement in Cream Cheese Products. 15) Paluri. S., Shavezipur. M., Heldman. H. D., Maleky. F. (2015). AOCS 106th Annual Meeting . Semi - empirical Treatment of Anomalous Moisture Transport into Sheared Lipids Using Magnetic Resonance Imaging. 16) Zulkurnain M., Maleky F., Balasubramaniam V.M. (2015). AOCS 106th Annual Meeting. Effects of High Pressure Treatment on Structure and Physical Properties of Fat Blends of Fully Hydrogenated Soybean Oil. 17) Cramer. E, Heldman. H. D., Maleky. F. (2015). AOCS 106th Annual Meeting [Abstract]. Water Binding Capacity of Rice Brown Wax as an Organogelators. 18) Zulkurnain. M., Maleky. F., Balasubramaniam. V. M. (2014). International Nonthermal Processing Workshop . Review: High Pressure Treatment Effects on Thermo-physical and Crystallization Properties of Lipids and Lipid Based Foods. 19) Duong, Q., Maleky, F. (2014). Denman Undergraduate Research . Effect of Processing and Formulation on Water Migration Through Lipids. 20) Purgianto, A., Maleky, F. (2014). Denman Undergraduate Research Forum. Dynamics of Moisture Migration in Structured Fat as Moisture Barrier in Food. 21) Doung, Q., Purginato, A., Maleky, F. (2014). AOCS 105th Annual Meeting. Dynamic of moisture diffusivity in Solid triacylglycerols. 22) Maleky, F., ZulKkurnain, M., Balasubramaniam, V. M. (2014). AOCS 105th Annual Meeting. High Pressure Crystallization on Triacylglycerides. 23) Shi, X., Shavezipur, M., Maleky, F. (2014). AOCS 105th Annual Meeting. Effects of Processing and Formulations on Functional properties of Cocoa Butter, Sugar and Lecithin. 24) Pugianto, A., Duong, Q., Maleky, F. (2014). American Oil Chemists' Society 105th Annual Meeting. Structured lipids as Moisture Barriers in Food, 25) Maleky. F., Marty. S., Marangoni. A.G. (2013). AOCS 104th Annual Meeting. Oil Migration through Cocoa Butters of Different Geographical Origin. 26) Maleky. F. (2017). Nanostructure of Fat Crystal Network and its Connection to Food Functional Properties. Recent Advance in Trans Fat Alternatives, 24th International Meeting on Fats and Oils Processing, Campinas, Brazil. Keynote Speaker, 27) Maleky. F. (2014). Nano-engineering and Functional Properties of Lipids. 2014 Annual Meeting of Korean Society of Food Science and Technology. Gwangju, Republic of South Korea. Keynote Speake 28) Paluri. S., Heldman. D., Maleky. F., (2017). Modeling Moisture Diffusion in Crystallized Lipids. OARDC Annual Research Conference. 29) Zulkurnain. F., Balasubramaniam. V.M., Maleky. F., (2017). Characterization of Structural and Mechanical Properties of Fat crystallized under High Pressure. Edward F. Hayes Annual Graduate Research Forum. 30) Bemer. H., Maleky. F., (2017). The Effect of Processing on Lipid Oxidation and Tocopherol Content in an Oleogel Cream Cheese Product. Edward F. Hayes Annual Graduate Research Forum. 31) Cramer. E., Heldman. H.D., Maleky. F., (2016). Water Concentration and Rice Bran Wax Oleogels. The 30th Edward F. Hayes Graduate Research Forum. 32) Bunker. H., Maleky. F., Heldman H. D., (2016). Influence of Freezing on Quality of Low-Moisture Part-Skim Mozzarella. Edward F. Hayes Annual Graduate Research Forum. 33) Wang. H., Maleky. F., (2016). Studying the Mechanism of Oil Diffusion in Solid Fat Using MRI. Edward F. Hayes Annual Graduate Research Forum. 34) Cramer E., Heldman. H.D., Maleky. F., (2015). Binary mixture of Oleogels Made with Rice Bran Wax and Water. OVIFT Suppliers Expo. 35) Lin. H., Shavezipur. M., Yousef. A., Maleky. F., (2015). Prediction of Growth of Pseudomonas Fluorescens under Temperature Fluctuation. OARDC Annual Research Conference. 36) Zhu. X., Phinney. D.M., Maleky. F., Heldman. H.D., (2015). Prediction of Specific Heat Capacities of Triglycerides and Vegetable Oils Based on Composition. OVIFT. 37) Huang. H., Maleky. F., (2015). Saturated Fat Reduction in Processed Cheese Product with Vegetable oil Oleogel. OARDC Annual Research Conference. 38) Purgianto. A., Maleky. F. (2014). Changes In Water Permeability of Structurally Modified Lipid Barriers. 11th Annual CFAES Undergraduate Forum. 39) Duong. Q., Maleky. F., (2014). Mass Transfer in Solid Lipids. 11th Annual CFAES Undergraduate Forum. 40) Zulkurnain, F.; Balasubramaniam. V.M.; Maleky F. (2017). Characterization of Physical Properties and Microstructure of a Fat Model Crystallized under High Pressure. OVIFT Suppliers Expo. 41) He. Y.; Maleky F., (2017. Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil. OVIFT Suppliers Expo. 42) Bemer. H.; Maleky F. (2017). Determination of Oil Oxidation in Cream Cheese Made by Edible Wax. OVIFT Suppliers Expo. 43) Paluri. S., Heldman. D., Maleky. F., (2015). Effect of Crystallization Conditions on Moisture Diffusion iIn Lipids. Ohio Valley Institute of Food Technologists Suppliers Expo. 44) Shi. X., Maleky. F. (2014). Effects of lipids formulations on oil migration. 2013 OVIFT Symposium.? To involve the research with the nonacademic community in mutually beneficial collaborations, I presented the topic "Exploring the Intersection of Nanotechnology and Food" at Centre for Science and Technology (COSI) in Columbus Ohio. The goal was to provide more information about nanotechnology and its potential to improve the quality and nutrition values of food products to the public audiences.I also took a part of the project outcome (replated to chocolate and confections) to a panel discussion in COSI to talk with the kids and their parents about lipids and their applications in products such as chocolate. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Engineering the structure of liquid oils without adding any chemical for reducing (and eventually eliminating) trans- and saturated lipids from high fat foods. We could successfully develop different semi-solid lipid matrices made of liquid oils without any hydrogenation. These systems are made of unsaturated lipids and their thermo-reversible properties provide a unique opportunity for food manufacturerto use them in various food products. In my lab, we tested their application in the production of dairy products such as cream cheese and processed cheese and the sensory evolution confirmed the products likeness to natural cheese. Investigating the effects of processing operations (shearing and high pressure) on molecular and micro/nano structures, and rheological properties of lipid systems. Using different formulations, ingredients, and processing methods, we tried to demonstrate obtaining the best functional and textural properties from different lipid systems. We also worked to see how minor changes in the lipid processing can dramatically affectsthe final products behavior. These information are fundamental for those who want to replace bad fats with good fats, or plan to reduce foods' fat content. Development of analytical (mathematical or empirical) models and computational (finite element and finite difference) simulations to determine the relationship among structural properties, transport phenomena and rheological characteristics of food. After developing different structuring techniques for crystallization and solidifications of lipids, we analyzed the systems micro and Nano structure and their influences on mass transfer. Using state-of-the-art equipment such as MRI, NMR, XRD, and PLM, we modeled the systems diffusivity and the dynamic of mass transfer based on their micro/nano properties.

Publications

  • Type: Book Chapters Status: Published Year Published: 2018 Citation: Lipid Crystal Networks Structured under Shear Flow. In Crystallization of Lipids - Fundamentals and Applications in Food, Cosmetics and Pharmaceuticals. Editor: Sato. K., Wiley, New Jersey. United States.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Effects of Cocoa Butter Triacylglycerols and Minor Compounds on Oil Migration
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Structuring liquid oils for enhancing the physiochemical properties of Food
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Development of a Model to Describe Moisture Diffusion in Lipids
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Analysis of Oil Stability in Oleogel Cream Cheese Product
  • Type: Book Chapters Status: Published Year Published: 2018 Citation: Oil Migration Through FatsQuantification and Its Relationship to Structure. In Structure-Function Analysis of Edible Fats, Second Edition
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Oxidative Stability of Rice Bran Wax Oleogels and Oleogel-Cream Cheese Products
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Comparison of Different Oleogels in Processed Cheese Products Formulation


Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Our research is focused on the advanced material science of lipids to provide an in-depth understanding of food properties such as texture, mouthfeel, melting profile, and flavor. This part of the study is more beneficial for the majority of food scientists and food engineers, hence it we shared with the audiences via journal and conference publications. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?During this one year period of the project, six graduate students, one postdoc researcher, and one undergrad students are/wereinvolved in the research area and four of them were graduated successfully in Summer 2017. The graduated students are currently employed by academia or Industry. One graduated PhD student is currently a faculty Member in Malaysia. All of these student s performed scholarly oral presentations in different national/international conferences and 6 journal papers are published in scientific journals. How have the results been disseminated to communities of interest?In addition to the listed published journal articles, the research is also shared vis different national and international conferences, as listed here: Paluri. S.; Maleky F; Heldman. D. (2017, April). Modeling Moisture Diffusion in Crystallized Lipids. OARDC Annual Research Conference. Zulkurnain. F., Balasubramaniam. V.M., Maleky. F. (2017, February). Characterization of structural and mechanical properties of fat crystallized under high pressure. Edward F. Hayes Annual Graduate Research Forum. Bemer. H., Malek. F. (2017, February). The effect of processing on lipid oxidation and tocopherol content in an oleogel cream cheese product. Edward F. Hayes Annual Graduate Research Forum. Cramer E. Heldman. H.D., Maleky. F., (2016, February). Effects of Water Concentration on Rice Bran Wax Oleogels. The 30th Edward F. Hayes Graduate Research Forum. Bunker H., Maleky F., Heldman H. D. (2016, February). Influence of Freezing on Quality of Low-Moisture Part-Skim Mozzarella. Edward F. Hayes Annual Graduate Research Forum. Wang. H., Maleky. F. (2016, February). Studying the Mechanism of Oil Diffusion in Solid Fat Using MRI. Edward F. Hayes Annual Graduate Research Forum. What do you plan to do during the next reporting period to accomplish the goals?We will continue the research by collecting more data and analyzing them. To do so, we need to actively apply for further funding supports, either internally or externally. As many of the students working on this area are graduated recently, it is planned to hire more graduate students and postdoc researchers.

Impacts
What was accomplished under these goals? After learning about lipids structure developed under various thermos-mechanical regimes (e.g. high pressure processing, shearing, and cooling), we investigated the relationship among the structural properties, transport phenomena and rheological characteristics of various fatty food systems. One PhD student was graduated and published three journal publications and 5 conference presentations. This student currently serves as a faculty member in Malaysia. Using various analytical models (mathematical or empirical) we could be able to model the effect of the systems properties on their stability over time. We worked with the state of the art instrument such as MRI and NMR to identify the exact mechanism of water and oil mobility inside either pure crystalized triacylglyceride matrices or in various combination of crystallized lipids. Although this part of the project is still under progress, up to date one PhD student and three MSc students are graduated after performing their research in this area. These students could publish five journal papers and five presentations in scientific meetings. We are currently working on two other journal publications based on the available experimental data and results. The outcomes of these publications motivated us to continue the research by modeling the systems mass diffusivity and its effect on the final stability of the products using computational simulations, (such as finite element and finite difference). In addition to investigating the micro/nano/mesoscale structure, physical and rheological properties of lipids and fatty foods, we also studied lipids roles in structuring different food products and examined how replacing solid fats with a semi-solid network made of liquid oils may affect their final physical and functional properties. To do so, we solidified liquid oils to a semi-solid network, without altering their chemistry and chemical properties. The developed solid-like network was used for the formulation of new fatty food products (such as cream cheese, and processed cheese) to replace their solid and saturated animal fats. Three MSc students were graduated after performing their research in this area and two journal publications and four conference presentation are documented as the project outcome. The research result motivated us to study the interaction of the produced semi-solid fat network with other food micronutrients. Currently we work on introducing new strategies for structuring the gelled oils at the presence of animal or plant proteins. This could be used for the development of new processing techniques for the production of nutritionally enhanced high protein food products with desirable textural and sensory attributes.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zulkurnain M; Balasubramaniam VM; Maleky F. (2017). Thermal effects on lipids crystallization kinetics under high pressure. crystal growth & design, 17 (9), pp 48354843
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Paluri. S.; Heldman. H.D.; Maleky. F. (2017). Effects of Structural Attributes and Phase Ratio on Moisture Diffusion in Crystallized Lipids. Crystal growth & design. 17 (9), pp 46614669
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Paluri. S.; Maleky. F.; Heldman. H.D. (2017). Development of a structure-based model for moisture diffusion in multiphase lipid networks. Journal of food engineering. 214, 60-68.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zulkurnain M; Maleky F; Balasubramaniam VM. (2016). High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science & Emerging Technologies, 38, B, 302311
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bemer HL; Limbaugh M; Cramer ED; Harper WJ; Maleky F. (2016). Vegetable organogels incorporation in cream cheese products. Food research international, 85, 6775.
  • Type: Book Chapters Status: Awaiting Publication Year Published: 2017 Citation: Farnaz Maleky, Gianfranco Mazzanti. (2017). Lipid Crystal Networks Structured under Shear Flow. In Kiyotaka Sato. (Eds.), Crystallization of Lipids-from Molecules to Crystal Networks. Wiley, New Jeresy.


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:The focus of our research is food material science and also food for health which are beneficial for both food scientists/food engineers and people of our society. This part of the study was shared with the audiences in different ways. We shared our finding via journal and conference publications, public magazines and news. For example our work is featured in "Popular Science" Since we also could successfully shared and reported the research progress to food Industries and food companies. Changes/Problems:N/A What opportunities for training and professional development has the project provided?Eight graduate students (two Ph.D. , six M.Sc. students) were doing their research in my lab. Three of Masters students (Plan A) were successfully graduated and were employed by Food Industry in USA. Following my mission as a faculty member and also my research and teaching plans, I recruited three more graduate students (one Ph.D. and two M.Sc.). How have the results been disseminated to communities of interest?In addition to the list of journal articles provided before, all the students involved in the project performed scholarly oral presentation in different international/ national and local scientific meeting, listed in the following: Bunker H., Phinney. D.M., Maleky. F., Heldman. H.D., 2016,"Influence of Freezing on Quality Attributes of Low-Moisture Part-Skim Mozzarella." Institute of Food Technologists. Chicago, IL. USA Paluri. S., Heldman. H. D., Maleky. F., 2016, "Influence of Cooling Rate on Moisture Diffusion in Structured Lipids." Institute of Food Technologists. Chicago, IL. USA. Wang. H., Maleky. F., 2016, "Oil Diffusion Mechanism in Different Cocoa Butter Systems Using Magnetic Resonance Imaging." American Oil Chemists' Society 106th Annual Meeting. Chicago, IL. USA. Zulkurnain. F., Balasubramaniam. V. M., Maleky. F., 2016, "Structural and Physical Characteristics of Fats Crystallized Under High Pressure." American Oil Chemists' Society 107th Annual Meeting. Chicago, IL. USA. Bunker H., Maleky F., Heldman H. D., 2016, "Freezing Quality of Low-Moisture Part-Skim Mozzarella." The 30th Edward F. Hayes Annual Graduate Research Forum. Columbus, OH. USA. Cramer. E, Heldman. H. D., Maleky. F., 2016, "Physical Properties of Binary Mixtures of Rice Bran Wax & Water." Institute of Food Technologists. Chicago, IL. USA. Cramer E. Heldman. H.D., Maleky. F., 2016, "Effects of Water Concentration on Rice Bran Wax Oleogels." The 30th Edward F. Hayes Graduate Research Forum. Columbus, OH. USA. Wang. H., Maleky. F., 2016, "Studying the Mechanism of Oil Diffusion in Solid Fat Using MRI." Presented at Edward F. The 30th Hayes Annual Graduate Research Forum. Columbus, OH. USA What do you plan to do during the next reporting period to accomplish the goals?My research aims to advance the understanding of food structure and their characteristics at the various length scales. This may help to develop new competitive processes/technologies that can address major issues in food quality and improve their properties such as the nutritional value, flavor, texture, shelf life and production cost. Some main sections of my research may be listed as the following: Systematic characterization of food at micro/nanoscale with emphasis on self-assembly, and physical chemistry of major food components such as lipids: Investigating the dynamics of food system formation and the interactions of their components under different thermo-mechanical regimes Engineering food structure formation to develop new strategies of food production Development of analytical and numerical models for investigation of existing and new food processes: Development of mathematical models to predict biological and chemical activities in food products during the storage:

Impacts
What was accomplished under these goals? Development of analytical (mathematical or empirical) models to determine the relationship among structural properties, transport phenomena and rheological characteristics of food. This project is in progress with two current graduate students (one PhD and one M.Sc. students), and one graduated M.Sc. student. Engineering the structure of liquid oils to reduce (and eventually eliminating) trans- and saturated lipids from high fat foods without addition of any chemical. This project is in progress. Four Masters students workedon the subject, The research outcome may be summarized in one submitted and two in preparation manuscripts. . Investigating the effects of processing operations (shearing and high pressure) on molecular and micro/nano structures, and rheological properties of lipid systems. This study is in progress and one Ph.D. and two Masters Students are involved in the research. Currently, from this study, we have one published journal article, one article under review and three more manuscripts in preparation.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: 1-Zulkurnain. M., Maleky. F., Balasubramaniam. V.M, 2016 "High Pressure Processing Effects on Lipids Thermo-physical Properties and Crystallization Kinetics". Food Engineering Review. 8 (4) , pp 393414 2- Wang. H., Shi. X., Paluri. S., Maleky. F, 2016 "Effects of processing and added ingredients on oil diffusion through cocoa butter using magnetic resonance imaging". RSC Advances. 6, 88498-88507 3-Zulkurnain. M., Maleky. F., Balasubramaniam. V. M., 2016 "High pressure crystallization of binary fat blend: a feasibility study", Innovative Food Science & Emerging Technologies. 38(B), pp 302-311. 4- Bemer, H., Limbaugh. M., Cramer, E., Harper, J.W., Maleky. F., 2016, "Vegetable organogels incorporation in cream cheese products". Food Research International. Vol. 85, 67-75


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:We have performed fundamental studies on food material science which is beneficial for the majority of food scientists and food engineers. This part of the study was shared with the audiences via scientific journasl and conference publications. Since we also could successfully develop new food products during the reporting period, a part of the audiences included food Industries and food companies. We shared our finding with them in series of regular meetings and official reports. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?As it is already stated, eight graduate students are/were involved in this area of the research and four of them were graduated successfully and currently are employed with the USA Food industry. How have the results been disseminated to communities of interest?In addition to the list of journal articles provided before, all the students involved in the project performed scholarly oral presentations in different international/ national and local scientific meeting, listed in the following: Cramer. E, Heldman. D., Maleky. F., 2015. "Water binding capacity of Rice brown organogelators", Annual Meeting of the American Oil Chemists' Society, Orlando, Florida, USA, May 3-4. Paluri. S., Shavezipur. M., Heldman. D., Maleky. F., 2015. "Semi-empirical Treatment of Anomalous Moisture Transport into Sheared Lipids Using Magnetic Resonance Imaging", Annual Meeting of the American Oil Chemists' Society, Orlando, Florida, USA, May 3-4. Huang. H., Maleky. F., 2015. "Oleogel in Dairy: Processed Cheese Product", Annual Meeting of the American Oil Chemists' Society, Orlando, Florida, USA, May 3-4. Limbaugh, M., Maleky. F., 2015. "Organogelators as fat replacement in cream cheese product", Annual Meeting of the American Oil Chemists' Society, Orlando, Florida, USA, May 3-4. Zulkurnain. M., F. Maleky, Balasubramaniam. B.V. 2015. "Effects of High Pressure Treatment on Structure and Physical Properties of Blends of Fully Hydrogenated Soybean Oil", Annual Meeting of the American Oil Chemists' Society, Orlando, Florida, USA, May 3-4 X. Shi, F. Maleky, 2014. "Effects of lipids formualions on oil migration." Presented at 2013 OVIFT Symposium. Q. Duong, F. Maleky, 2014 "Mass transfer in solid lipids." Presented at 11th Annual CFAES Undergraduate Forum. We have also had series of meeting with different food industries and other interested agencies to update them about the research progress and outcome. That includes, Kraft Foods, PepsiCo, Nestle, Unilever, Advanced Food, US Army Natick. What do you plan to do during the next reporting period to accomplish the goals?Currently two PhD students and two MSC students are collecting their experimental data, and we plan to work on the modeling section of the project after getting more information. Moreover, just recently ( Fall 2015) three new graduate students joint our research group and they will also perform their research under the same goals, but different food systems and data analysis techniques.

Impacts
What was accomplished under these goals? So far, we are working to develop analytical (mathematical or empirical) models and computational (finite element and finite difference) simulations to determine the relationship among structural properties, transport phenomena and rheological characteristics of various fatty food systems. Although this part of the project is under progress, and currently 2 PhD students and one MSc student are involved, we could publish four journal papers from this part of the research. Four MSc students were graduated after performing their research and we are working on three other journal publications based on their experimental data and lab performance.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Maleky. F., 2015, " Nanostructuring Triacylglycerol Crystalline Networks under External Shear Fields, a review" Current Opinion in Food Science, 4. pp. 56-63.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Duong. D., Purgianto. A., Maleky. F., 2015. Dynamics of Moisture Diffusivity in Solid Triacylglycerol Matrices, Food Research International, 75, pp131-139.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Shi. X., Maleky. F., 2015, Effects of external shear forces on crystallisation kinetics of model fat blends International Journal of Food Science and Technology, 50(10), pp 2255-2263
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Paluri. S., Shavezipur. M., Heldman. D., Maleky. F., 2015, Analysis of moisture diffusion mechanism in structured lipids using magnetic resonance imaging, RSC Advances , 5, 76904-76911,
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2015 Citation: Lin. H., M. Shavezipur. M., Yousef, A., Maleky. F., 2015, Prediction of Growth of Pseudomonas Fluorescens in Milk During Storage under Fluctuating Temperature, Journal of Dairy Science.
  • Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Shi. X., Wang, H., Maleky. F., 2015, Oil Migration in Model Confectionery Systems under Shear Flow, Journal of Food Science
  • Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Zulkurnain,. Z., Maleky. F., V.W., Balasubramaniam, 2015, Effects of High Pressure Crystallization on Thermo-physical Properties of lipids and Lipid Based Foods, Food Engineering Reviews


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Thre are two target audiences for this project: 1- By connecting the domains of nanoscience, rheology, fluid thermodynamics and process development, the research enhances the control of structure-function relationship in food materials.This will help the food manufacturing for a better selection of raw materials and improve the production of food. 2- Since the other impact of the research is developing new strategies in production of low energy, nutritionally enhanced food products, it will promote human health and provide measurable health benefits to consumers by introducing structured healthy fats. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? With the aim of the project currently 9 graduate students are working on different sections of the project and perform their research experiment and analysis. The outcome of the project has been presented by means of 4 oral/poster presentations in two different international conferences in 2014. How have the results been disseminated to communities of interest? Nanotechnology is simply the science of the very small. Something that is on the nanoscale would be several hundreds to a thousand times smaller than the width of a human hair. Objects at this scale might have different properties than their larger counterparts. In order to provide more information about nanotechnology and the potential that nanotechnology has to improve our food supply , we organized a public event in Center of Science and Technology (COSI) Columbus, Ohio. Guests could learn more about nanotechnology applications in food including foods with lower fat or salt that retain the same taste and mouth feel, and methods to improve absorption of nutrients from food. What do you plan to do during the next reporting period to accomplish the goals? We will continue with our work on nano-engineering and microstructuring of multiphasic food systems to develop new competitive processes/technologies that can address major issues in food quality and improve their properties such as the nutritional value, flavor, texture, shelf life and production cost. We also pursue our study on structuring essential fatty foods and examine the replacement of animal fats with vegetable oils. This may be extended to other dairy products rather than cheese.

Impacts
What was accomplished under these goals? Currently we work on the kinetics of water and oil diffusivity in structured lipid systems. We could quantify the dynamic of moisture diffusivity in various triacylglycerol matrices and try to calculate and model the path of tortuosity and permeability of the networks. We also investigate the effect of processing and formulations on mass transformation in food products. We study the effect of non-fat solid particles and emulsifiers on the mechanism of oil movement and oil binding capacity of confection products. We also pursue our research on constructing structured oelogels from vegetable oil and also investigate the possible applications of these systems in dairy products structuring. This will help the nano-engineering of essential oils and their usage as a replacement for trans and saturated fats. We also investigate how adding another additives and ingredients may impact the network structure formation.

Publications

  • Type: Theses/Dissertations Status: Accepted Year Published: 2014 Citation: 0