Progress 09/01/13 to 08/31/17
Outputs
Target Audience:The target audience at this stage of study is the scientific community, food and packaging industries, and other interested parties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided opportunities for three Master-level graduate students to complete their thesis research. The first graduated in May 2015 and the second graduated in May 2016, and the third graduated in May 2017. Three undergraduate students have been recruited to perform laboratory activities thereby obtaining hands-on training and research experience. Seven presentations were made by scientists and students at international/regional professional meetings including Institute of Food Technologists Annual Meetings in 2015 and 2017; 18th Research Symposium of the Association of 1890 Research Directors in 2017; and Virginia AgBio Governor's Agriculture & Industry Biotechnology Conference in 2015. How have the results been disseminated to communities of interest?Findings from this project were disseminated to scientists and general public through publications in the scientific journals and presentations at national and regional conferences. . What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We successfully completed above goals during the four-year performance period. The first objective was accomplished during the first year. Cellulose nanocrystals were successfully prepared from the barley straw. The optimal hydrolysis condition was identified by a response surface methodology. The morphology, crystal structure, chemical structure and thermal stability of cellulose nanocrystals were determined. During the second year, we implemented the second objective. Four types of grape pomaces were provided by local vineyards in Virginia and phenolic compounds were extracted from the grape pomaces. Chemical properties, including total phenolic compounds, tannins, total flavonoid, anthocyanin, antioxidant activity (DPPH and ABTS), and individual phenolic compounds, and antibacterial activity of the extracts were determined. Objectives 3 and 4 have been implemented during third and fourth years. The antimicrobial nanocomposite films were prepared using the solution casting and evaporation process. Their properties including physical, mechanical, structural attributes, permeability, andantimicrobial properties, were characterized. Furthermore, the produced antimicrobial nanocomposite films were applied to ready-to-eat (RTE) meat and physicochemical and microbiological properties of the covered meats were evaluation at different times during refrigerated storage.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Xu, Y.X., Burton, S*, Kim, C., Sismour, E. (2016). Phenolic compounds, antioxidant and antibacterial properties of pomace extracts from four Virginia-grown grape varieties. Food Science & Nutrition, 4(1), 125-133
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Xu, Y.X., Scales, A*, Jordan, K#., Kim, C., Sismour, E. (2017). Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. Journal of Applied Polymer Science, 134, 44438.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2017
Citation:
Xu, Y.X., Willis, S#., Jordan, K., Sismour, E, Zhao, X. (2017)hitosan active nanocomposite film incorporating cellulose nanocrystals and grape pomace extract. Packaging Technology & Science (Under reviewed).
- Type:
Journal Articles
Status:
Under Review
Year Published:
2017
Citation:
Xu, Y.X., Rehmani, N#., Alsubaie, L.*, Scales, A.*, Kim, C. Sismour, E. (2017). Antioxidant and antimicrobial effectiveness of starch nanocomposite film for chicken meat. Food Packaging and Shelf life (Under reviewed).
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Xu, Y.X., Burton, S*., Kim, C., Sismour, E. 2015. Antioxidant and antibacterial properties of grape pomace extracts from different grape varieties. IFT Annual Meeting, July 11-14, 2015, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Xu, Y.X. 2015. Pomace from Virginia-grown grape varieties as potential source of antioxidant and antibacterial compounds for value-added application. Virginia AgBio Governors Agriculture & Industry Biotechnology Conference, September 9, 2015, Danville, VA
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Xu, Y.X. 2017. Active nanocomposite packaging films based on chitosan incorporating cellulose nanocrystals and grape pomace extracts. IFT Annual Meeting, June 25-28, 2017, Las Vegas, NV.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Alsubaie, L*., Rehmani, N.#, Kim, C., Sismour, E., Xu, Y.X.2017. Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. 18th Research Symposium of the Association of 1890 Research Directors, April 1-4, 2017, Atlanta, GA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
5. Rehmani, N#., Alsubaie, L., Kim, C., Sismour, E., Xu, Y.X. 2017. Antioxidant and antimicrobial effectiveness of starch nanocomposite films for chicken meat. 18th Research Symposium of the Association of 1890 Research Directors, April 1-4, 2017, Atlanta, GA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
6. Willis, S#., Scale, A*., Jordan, K#., Sismour, E., Xu, Y.X. 2017. Active chitosan nanocomposite films incorporating cellulose nanocrystals and grape pomace extracts. 18th Research Symposium of the Association of 1890 Research Directors, April 1-4, 2017, Atlanta, GA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Xu, Y.X. 2017. Overview our efforts on active biodegradable nanocomposite packaging for food safety. 18th Research Symposium of the Association of 1890 Research Directors, April 1-4, 2017, Atlanta, GA
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2015
Citation:
Burton, S. 2015. Antioxidant and antibacterial properties of grape pomace extracts from four grape varieties. MS thesis, Virginia State University.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2016
Citation:
Scales, A. 2016. Preparation and characterization of starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. MS thesis, Virginia State University.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2017
Citation:
Alsubaie, L. 2017. Antioxidant and antimicrobial effectiveness of starch nanocomposite film for chicken meat. MS thesis, Virginia State University.
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Progress 09/01/15 to 08/31/16
Outputs
Target Audience:The target audience at this stage of study is the scientific community, food and packaging industries, and other interested parties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two undergraduate students have been recruited to obtain hand-on training. The principal investigator, Dr. Yixiang Xu, made a presentation about the project progress and status at the Capacity Building Grant PD meeting, September 19-20, 2016, Virginia Beach, Virginia. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?One new master student is conducting her thesis in the line with the objectives of the project.
Impacts
What was accomplished under these goals?
We have continued working on objective 3 (fabrication of cellulose nanocrystal-reinforced starch antimicrobial nanocomposite films and characterization of their properties). Further, we are working on the objective 4 (evaluation of antioxidant and antimicrobial effectiveness of the produced films on meat products). For Objective 3, antimicrobial cellulose-reinforced starch nanocomposite films were prepared using the solution casting and evaporation process. Starch (5%, w/v) and glycerol (30% v/w starch) as plasticizer were dispersed/dissolved in distilled water, heated to gelatinization then cooled. Cellulose nanocrystals and two phenolic extracts (Cabernet Franc and Viognier) were uniformly dispersed in distilled water using a homogenizer. Film-forming solutions were prepared by adding phenolic extract and cellulose nanocrystal dispersions to gelatinized starch-glycerol matrix. The film-forming solutions were degassed under vacuum, cast on level Teflon-coated glass plates, and dried at 30 °C. The films were peeled from the plates and stored in plastic bags in a desiccator at 60% relative humidity (RH) prior to further analysis. Starch film prepared without cellulose nanocrystals and phenolic extracts was served as control. The mechanical properties, color, water vapor transmission rate (WVTR), crystalline structure, morphology, thermal stability, phenolic compound release profile and antibacterial activity of the films. It was found that incorporating cellulose nanocrystal (CNC) and grape pomace extract (GPE) significantly (P<0.05) increased the films' thickness, mechanical properties, and opacity. Brightness and color were mainly influenced by GPE level, while CNC had a great impact on the reduction of WVTR values of the film. Three characteristic cellulose I crystalline peaks were observed using X-ray diffraction in CNC-containing nanocomposite films. However, the effect of CNC levels on thermal stability was not significant. Phenolic compound releases were time- and film-dependent, and the nanocomposite films incorporating with GPE and CNC exhibited stronger inhibitory effect against Staphylococcus aureus ATCC 29213 compared to Listeria monocytogenes ATCC 7644. For Objective 4, antioxidant and antimicrobial effectiveness of the prepared films were evaluated by applying the prepared films to ready-to-eat chicken meats. Their antioxidant and antimicrobial effectiveness was determined by wrapping chickpea meat cuts with the prepared films and refrigerating them for 12 days. Subsequently, lipid oxidation and microbiology of the meats were analyzed. The experiments are ongoing and more results will be reported.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Xu, Y.X., Scales, A., Jordan, K., Kim, C., Sismour, E. (2016). Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. Journal of Applied Polymer Science (In press).
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Rehmani, N., Xu, Y.X. 2016. Antioxidant and antibacterial effectiveness of starch nanocomposite films for chickpea meat. Virginia Academy Science Fall Undergraduate Students Meeting, October 29, 2016, Richmond, VA.
- Type:
Theses/Dissertations
Status:
Submitted
Year Published:
2016
Citation:
Scales, A. 2016. Preparation and characterization of starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. MS thesis, Virginia State University.
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Progress 09/01/14 to 08/31/15
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producers, barley farmers, and other interested parties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two undergraduate students have been recruited to obtain hand-on training, and one new master student is conducting her thesis in the line with the objectives of the project. The USDA collaborator, Dr. Victoria Finkenstadt, to visit Virginia State University (VSU) on August 31st - September 3rd, 2015, to (a) give a seminar to VSU's faculty, staff and students, (b) discuss the project progress and future potential collaboration, and (c) meet with our students about the job and internship opportunity at USDA-ARS. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We have continued working on objective 2 (extraction of phenolic compounds from grape pomaces and evaluation of their antimicrobial activity). Further, we are working on the objective 3 (fabrication of cellulose nanocrystal-reinforced starch antimicrobial nancomposite films and characterization of their properties). For Objective 2, pomaces from four grape varieties widely used in Virginia for wine production were evaluated. Cabernet Franc and Chambourcin are red grape varieties, while Vidal Blanc and Viognier are white grape varieties. The grape pomaces were first hand sorted to remove debris and stems, and followed by freeze drying. The freeze dried samples were further ground using a micro-mill grinder (Bell-ArtMini Mill) to pass through a size-20 mesh sieve. Ground samples (10 g) was mixed with 40 mL of aqueous acetone (80% v ⁄ v), shaken for 24 hrs at room temperature, and then centrifuged for 10 min at 3400 g and 4 ºC. The supernatant was collected and dried under the hood. The dried extracts were further re-dissolved in the distill water, and were filtered through 0.2 um syringe filters prior to analyses. Chemical properties, including total phenolic compounds, tannins, total flavonoid, anthocyanin, antioxidant activity (DPPH and ABTS), and individual phenolic compounds were characterized. Further, antibacterial activity for four bacteria, namely, Listeria monocytogenes ATCC 7644, Staphylococcus aureus, Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts were determined. The results showed that white grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), tannins, condensed tannins (CT), as well as antioxidant capacities (DPPH• and ABTS•+free radical scavenging) differed (P < 0.05) among four pomace extracts. ABTS•+ scavenging capacity was positively correlated with TPC, TFC, tannins, and CT (P < 0.05), whereas DPPH• capacity was positively correlated with TAC (P < 0.05). Nine flavonoid compounds were identified, of which catechin and epicatechin were the two most abundant. Antibacterial activity was observed against Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 29213, but not against Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028. L. monocytogenes was more susceptible than S. aureus. For Objective 3, antimicrobial cellulose-reinforced starch nanocomposite films were prepared using the solution casting and evaporation process. Starch (5%, w/v) and glycerol (30% v/w starch) as plasticizer were dispersed/dissolved in distilled water, heated to gelatinization then cooled. Cellulose nanocrystals and two phenolic extracts (Cabernet Franc and Viognier) were uniformly dispersed in distilled water using a homogenizer. Film-forming solutions were prepared by adding phenolic extract and cellulose nanocrystal dispersions to gelatinized starch-glycerol matrix. The film-forming solutions were degassed under vacuum, cast on level Teflon-coated glass plates, and dried at 30 °C. The films were peeled from the plates and stored in plastic bags in a desiccator at 60% relative humidity (RH) prior to further analysis. Starch film prepared without cellulose nanocrystals and phenolic extracts was served as control. Currently, the films have been successfully prepared and characterization of their properties (physical, mechanical, structural attributes, permeability, antimicrobial properties) are ongoing.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Xu, Y., Burton, S., Kim, C., and Sismour, E. 2015. Phenolic compounds, antioxidant and antibacterial properties of pomace extracts from four Virginia-grown grape varieties. Food Science and Nutrition. doi: 10.1002/fsn3.264.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Xu, Y.X., Burton, S., Kim, C., Sismour, E. 2015. Antioxidant and antibacterial properties of grape pomace extracts from different grape varieties. IFT Annual Meeting, July 11-14, 2015, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Xu, Y.X. 2015. Pomace from Virginia-grown grape varieties as a potential source of antioxidant and antibacterial compounds for value-added application. Virginia AgBio Governors Agriculture & Industry Biotechnology Conference, September 9, 2015, Danville, VA
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2015
Citation:
Burton, S. 2015. Antioxidant and antibacterial properties of grape pomace extracts from four grape varieties. MS thesis, Virginia State University.
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Progress 09/01/13 to 08/31/14
Outputs
Target Audience: The target audience at this stage of study is the scientific community, local grape producer, barley farmers, and other interested parties. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Two objectives in the ‘Year 1’ study objective were (1) preparation of cellulose nanocrystals from barley stover and characterization of their properties; and (2) Extraction of phenolic compounds from grape pomaces and evaluation of their antimicrobial activity. For objective 1, cellulose in the barley straw was purified by an alkaline reaction and bleaching to remove other components such as lignin, hemicellulose and pectins. The ground barley straw was first treated with a sodium hydroxide aqueous solution of 16% (w/w) and ratio 1:20 (w:v) of for 4 hrs at 80 ?C under mechanical stirring to solubilize the pectin and hemicellulose. The suspensions were then washed with distilled water several times to remove all alkali. Alkali treated samples were further bleached with bleach solution of 8% for 2.5 hrs at room temperature to remove lignin and to whiten the suspension. The bleached samples were washed repeatedly washed with distill water until pH became neutral and subsequently dried at 40 ?C for 24 hrs in an oven. The purified cellulose was further hydrolyzed using sulfuric acid with varied concentration, reaction times, and ratio of solid to liquid. The optimal hydrolysis condition is identified by response surface methodology. The morphology, crystal structure, chemical structure and thermal stability of nanocellulose were determined by transmission electron microscope, x-ray diffractometer, FTIR and thermogravimetric analyzer. The collected data are being processed and analyzed. For Objective 2, four types of grape pomaces were provided by local vineyards in Virginia in the Fall, 2014. The grape varieties are most widely used grapes for making white and red wines in Virginia. The obtained grape pomaces were first hand sorted to remove debris and stems, and followed by freeze drying. The freeze dried samples were further ground using a micro-mill grinder (Bell-ArtMiniMill) to pass through a size-20 mesh sieve. Ground sample (10g) was mixed with 40 mL of aqueous acetone (80% v ⁄ v), subjected to shaking treatment for 24 hrs at room temperature, and then centrifuged for 10 min at 3400 g and 4 ?C. The supernatant was collected and dried under the hood. The dried extracts were further re-dissolved in the distill water, and were filtered through 0.2um syringe filters prior to conducting analyses. Chemical properties, including total phenolic compounds, tannins, total flavonoid, anthocyanin, antioxidant activity (DPPH and ABTS), and individual phenolic compounds were characterized. Further, antibacterial activity for four bacteria, namely, L. monocytogenes, Staphylococcus, E. coli O157:H7 and S. enterica), minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts were determined. The collected data are being processed and analyzed.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2014
Citation:
1. Yixiang Xu, Sheanell Burton, Chyer Kim, Tongwen Wang, and Edward Sismour. (2014). Antioxidants and antibacterial properties of grape pomace extracts from different grape varieties. International Journal of Food Science and Technology (In preparation)
2. Yixiang Xu, Sheanell Burton, Daniel Kibet, and Edward Sismour. (2014). Cellulose nanocrystals from barley straw: Optimum isolation conditions by response surface methodology . Industrial Crops and Products. (In preparation)
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