Progress 10/01/16 to 09/30/20
Outputs
Target Audience:Academy: Presentations were delivered at scientific meetings such as Institute of Food Technologists (IFT), American Oil Chemists' Society (AOCS), Conference of Food Engineering (CoFE), EuroFed Lipid, Food Structure and Functionality Forum Symposium, International Colloids Conference, and GreenFoodTech. PD toured his lab to professors from other food science & technology departments at other universities. Food Industry: Two food scientists from food industry were trained in the PD's lab towards their M.S. and Ph.D. degrees. The PD gave seminar to food industry and hosted scientists from food industry in his lab to introduce the projects. The PD was approached by a number of food and nutraceutical companies in the US, Canada, and Europe to know more about the projects. Undergraduate and graduate students: Our projects and findings were included in the undergraduate and graduate level FDST 465/865 Food Engineering Unit Operations course taught by the PD Dr. Ciftci. Undergraduate students were hosted in the PD's lab, projects and the technologies developed in the projects were demonstrated. High school students: High school students (>25 students) with their teachers were hosted in the PD's lab. Projects were introduced and the prototypes were showcased. Food engineering and food nanotechnology and their critical role in our life were explained. At different times, high school students were mentored by the graduate students in Dr. Ciftci's lab. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Graduate students were trained in novel process and product development using supercritical fluid technology. Students were trained on lipid particle formation using supercritical fluid technology, in vitro and in vivo bioavailability testing. Students had the opportunity to interact with industry, attended conferences, improved their network. Graduate students had the opportunities to compete at the international conferences and received several 1st place awards with our projects (American Oil Chemists' Society (AOCS) Honored Student Award, 2019; 1stplace at Institute of Food Technologists (IFT) Graduate Student Research Paper Competition, Product Development Division, 2019; Best Poster Award at AOCS Industrial Oil Products Division, 2019;AOCS Honored Student Award, 2018; 1stplace at IFT Graduate Student Research Paper Competition, Food Engineering Division, 2018; Best Poster Award at AOCS Lipid Oxidation and Quality Division, 2018; 1stplace at IFT Graduate Student Research Paper Competition, Food Microbiology Division, 2018; AOCS Manuchehr (Manny) Eijadi Award, 2018; 1st place at IFT Graduate Student Research Paper Competition, Carbohydrate Division, 2016). High school students learned about food science and technology, food engineering, and green food manufacturing. Graduate students working in the projects had the opportunity to mentor/supervise undergraduate and high school students. How have the results been disseminated to communities of interest?We published the results in scientific journals such as Journal of Food Engineering, Scientific Reports, Food Research International, Journal of Food Science, Food Chemistry, Food Hydrocolloids. We presented our findings at national and international conferences such as American Oil Chemists' Society (AOCS), Institute of Food Technologists (IFT), Conference of Food Engineering (CoFE), Food Structure and Functionality Forum Symposium, International Colloids Conference, and Euro Fed Lipid Congress. High school students were hosted in the PD's lab to increase interest in food engineering. The PD gave seminars at other universities and to food industry. Projects were also introduced at the PD's lab's website. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The increased prevalence of diet-related illnesses (e.g., obesity, cardiovascular disease, and cancer) and the emerging trend of "green" consumerism have negatively impacted the acceptability of foods containing artificial ingredients and have led thefood industry to prioritize the development of foods and beverages containing bioactive compounds to improve the quality,safety, and health benefits of the foods. However, incorporation of lipophilic (water-insoluble) bioactives into foods is challenging because: 1) they are water-insoluble; difficult to add them into water-based foods and beverages, 2) some are highly crystalline which leads to insolubility in water, and, in turn to low absorption in the body, and 3) they degrade easily during storage. Consequently, bioactives are not utilized efficiently in the food industry. Therefore, effectively including water-insoluble bioactives in foods and beverages is a major challenge, and there is a critical need for simple and clean methods to incorporate water-insoluble bioactives into foods and beverages. With this project, we developed novel approches to including water-insoluble bioactives into foods in a simple and clean way. We developed food grade carrier systems that will make the incorporation of water insoluble bioactives into foods and beverages possible in a simple and clean way and also enhance their health benefits. Developed methods and products will improve the health benefits of many water-insoluble bioactive food compounds and improve public health through diet. Health benefits of many water-insoluble bioactives will be maximized by smaller doeses. The novel methods will not pollute environment.Our accomplishements during the reporting period for each goal is summarized below: (1) Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Melting behavior and volumetric expansion of solid lipid in pressurized carbon dioxide (CO2): We investigated the melting behavior and volumetric expansion of various solid lipids (monoacylglycerols, diacylglycerols, triacylglycerols, and their mixtures) in pressurized carbon dioxide. We developed an instrument that can determine the melting point and volumetric expansion of lipids in pressurized gases. For the first time, we determined the effect of chemical structure of fats on their melting behavior and expansion in supercritical CO2 (SC-CO2). This fundamental study provides valuable information on the design and optimization of the particle formation processes using SC-CO2 technology, as well as provides better protection of heat-sensitive bioactives in potential delivery systems. In addition, this information will allow the manufacturers save energy that is used to keep the solid lipid in the liquid form during processing. This study also generates useful information that eliminates the need for complicated and expensive equipment or complex equations to determine the melting behavior of lipids in compressed gases. (2) Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhancedand value added foods through processing, packaging and preservation Specific Objective 1: Enhance the bioavailability of the water-insoluble bioactives using novel nanoporous aerogels Formation of nanoporous aerogels: We developed nanoporous aerogels from wheat starch using SC-CO2 drying of the starch alcogels formed from gelatinized starch. At the optimized conditions, nanoporous starch aerogels (NSA) had outstanding properties (surface area: 61 m2/g, pore size: 19 nm, density: 0.11 g/cm3,and porosity: 93%). Novel starch aerogels were used to form low-crystallinity bioactive particles that have improved bioavailability (described below). Moreover, digestibility of the NSA were tested for the first time. Our results have shown that NSA is a promising novel food ingredient with high resistant starch content even after cooking. After forming nanoporous aeroegels from starch, we explored the opportunities to obtain food grade aerogels from polysaccharides. Food-grade aerogels were fabricated from camelina seed mucilage for the first time using a green approach based on SC-CO2. The camelina mucilage aerogels exhibited high surface area (240 m2/g),nanoporous structure (6 nm), ultra-low density (0.05 g/cm3) and high porosity (94%). Mucilage aerogels showed comparable rheological properties to xanthan gum . Thus, the mucilage aerogels are great candidates to be used as thickeners and stabilizers in various food applications. They are also potential novel carriers to improve bioavailability of bioactive compounds. a) Enhancing bioaccessibility of phytosterols using NSA We developed a novel nanomanufacturing process to form low-crystallinity phytosterol nanoparticles (PS-NSA) using the developed nanoporous starch aerogels. This novel process formed low-crystallinity phytosterol particles. Novel low crystallinity phytosterol particles have higher solubility in water compared to crude phytosterols, suggesting novel phytosterol particles will have better absorption in human body. PS-NSA were formed using a novel green SC-CO2 impregnation method.Finally, the bioaccessibility of PS-NSA was determined by a simulated sequential oral, gastric and intestinal digestion model. Bioaccessibility of phytosterols after in vitro digestion was increased 20 folds when phytosterols were impregnated into NSA. The crystallinity of the PS-NSA was reduced compared to the crude phytosterols. This is a novel approach to incorporating lipophilic bioactives into foods to prepare functional foods in a simple and clean way, and maximize the health benefits of the lipophilic bioactives. b) In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and high-fat foods Bioaccessibility of the PS-NSA was significantly higher than that of crude phytosterols in all investigated food formulations; it was 88.2 and 91.8% for low- or regular-fat granola bars, respectively, whereas bioaccessibility of crude phytosterols was ca. 30% in those formulations. Bioaccessibility of crude phytosterols (2%) was significantly enhanced with PS-NSA (19%) in the pudding formulation. PS-NSA allows preparation of low- and non-fat foods enriched with phytosterols while enhancing the health benefits of phytosterols with smaller doses. Results have shown that PS-NSA can increase the bioaccessibility of phytosterols in non-fat both dry solid and aqueous foods. This approach allows the incorporation of phytosterols into non-fat foods to develop health and wellness improving foods in a simple and clean manner. This is an alternative to emulsion formation or esterification methods which generate liquid or semisolid high-fat foods. NSA have the potential to maximize the health benefits of phytosterols, and potentially other bioactives, in smaller doses. Specific Objective 2: Develop natural antimicrobial hollow solid lipid micro- and nanoparticles using novel greenmethods Essential oil-loaded hollow solid lipid particles were developed as natural food antimicrobials. Peppermint essential oil (PEO)-loaded fully hydrogenated soybean oil (FHSO) was developed using our innovative particle formation approach. The highest PEO loading efficiency (47.5%) was achieved at 50% initial PEO concentration. Shell of the lipid particles provided slow release to the loaded PEO and exhausted after 6 days of storage at 21 °C. PEO-loaded particles achieved 3 log reduction in Pseudomonas fluorescens growth. Moreover, antimicrobial effect of the particles was tested in skim milk using Pseudomonas fluorescens, Bacilluscereus, Escherichia coli ECOR, and Lactococcus lactis. PEO-loaded FHSO-HSLS achieved significant inhibition (6 logreduction) in the growth Gram-positive bacteria.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Yang, J., Kok, C. R., Hutkins, R., and Ciftci, O. N. Development of peppermint essential oil-loaded hollow solid lipid spheres as natural food antimicrobials using a green process based on supercritical fluid technology. Institute of Food Technologists (IFT) Conference: Food Engineering Division, June 2-5, 2019, New Orleans, LA, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Yang, J. and Ciftci, O. N. Development of dry free-flowing fish oil-loaded hollow solid lipid micro- and nanoparticles using a novel green method and assessment of their in-vitro bioaccessibility. Institute of Food Technologists (IFT) Conference: Product Development Division, June 2-5, 2019, New Orleans, LA, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Yang, J. and Ciftci, O. N. Melting behavior and volumetric expansion of solid lipids in pressurized carbon dioxide. American Oil Chemists Society (AOCS) Conference: Edible Application Technology Division, May 5-8, 2019, St. Louis, MO, USA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Yang, J., Gudeman, J., and Ciftci, O. N. Formation of low density and free-flowing hollow microparticles from butter and fractionated palm oil mixture. American Oil Chemists Society (AOCS) Conference: Edible Application Technology Division, May 5-8, 2019, St. Louis, MO, USA.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A. and Ciftci, O. N. (2019). In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods. Food Research International, 123, 27-35.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A., Moreau, R., Rose, D., and Ciftci, O. N. (2019). In vitro bioaccessibility of low-crystallinity phytosterol nanoparticles generated using nanoporous starch bioaerogels. Journal of Food Science, 84, 1812-1819.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A. and Ciftci, O. N. (2019). A novel and green nanoparticle formation approach to forming low-crystallinity curcumin nanoparticles to improve curcumins bioaccessibility. Scientific Reports, 9, 19112.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Yang, J. and Ciftci, O. N. (2020). Effect of chemical structure of solid lipid matrix on its melting behavior and volumetric expansion in pressurized carbon dioxide. Journal of the American Oil Chemists' Society, 97, 105-113.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A. and Ciftci, O. N. (2020). Fabrication of bioaerogels from camelina seed mucilage for food applications. Food Hydrocolloids, 102, 105597.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A., Brahma, S., Rose, D. J., and Ciftci, O.N. (2019). Converting starch to nanoporous starch aerogels increases the resistant starch content. 9th International Colloids Conference, June 16-19, Sitges, Barcelona, Spain.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Ubeyitogullari, A., and Ciftci, O.N. (2019). Increasing bioaccessibility of curcumin by forming low-crystallinity curcumin nanoparticles using nanoporous starch aerogels and supercritical carbon dioxide. 9th International Colloids Conference, June 16-19, Sitges, Barcelona, Spain
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Yang, J., Kok, C. R., Hutkins, R., and Ciftci, O. N. Development of peppermint essential oil-loaded hollow solid lipid micro- and nanospheres as natural food antimicrobials. American Oil Chemists Society (AOCS) Conference: Edible Application Technology Division, May 5-8, 2019, St. Louis, MO, USA.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Formation of low density and free-flowing hollow microparticles from non-hydrogenated oils and preparation of pastries with shortening fat composed of the microparticles
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Academy: Presentations were delivered by the PD Dr. Ciftci and the graduate students at scientific meetings such as Institute of Food Technologists (IFT), American Oil Chemists' Society (AOCS), Conference of Food Engineering (CoFE), and Green Food Tech. PD toured his lab to four professors from other food science and technology departments of other universities. Food Industry: Two food scientists from food industry were trained in the PD's lab towards their MS degree. Undergraduate and graduate students: Our projects and findings were included in the undergraduate and graduate level FDST 465/865 Food Engineering Unit Operations course taught by the PD Dr. Ciftci. Undergraduate students were hosted in the PD's lab, projects and the developed technologies obtained in the projects were demonstrated. High school students: Two groups of 25 students with their teachers were hosted in the PD's lab. Projects were introduced and the prototypes were showcased, food engineering and food nanotechnology and their critical role in our life were explained. Four high school students were mentored by the graduate students in Dr. Ciftci's lab. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A PhD student and a MS student were graduated. Both of them were trained in starch aerogels and novel process and product development in supercritical fluid technology, which is an area not fully explored in food science and technology area. One PhD and two MS students in Food Science and Technology and two MS students in Nutrition Sciences were trained on lipid particle formation using supercritical fluid technology, in vitro and in vivo bioavailability testing. One visiting PhD student was trained on solid lipid particle formation using supercritical carbon dioxide. Four high school students were mentored. They learned about food science and technology, food engineering, and green food manufacturing. How have the results been disseminated to communities of interest?We published the results in scientific journals such as Journal of the American Oil Chemists' Society, Food Research International, and Journal of Agricultural and Food Chemistry. We presented the results at national and international conferences such as American Oil Chemists' Society (AOCS), Institute of Food Technologists (IFT), and Green Food Tech. Four high school students were hosted in the PD's lab for one day to increase interest in food science and technology. Projects were also introduced at the PD's lab's website. What do you plan to do during the next reporting period to accomplish the goals?- Impregnate starch aerogels with other bioactives such as curcumin and test the bioaccessibility and bioavailability. - Continue the work on the antimicrobial performance of the essential oil-loaded solid lipid particles. - Model the supercritical carbon dioxide particle formation process mathematically to optimize the processing conditions. -Host high school and graduate students in the lab to introduce the use of nanoscale science and engineering to improve food quality and human health.
Impacts
What was accomplished under these goals?
The increased prevalence of diet-related illnesses (e.g., obesity, cardiovascular disease, and cancer) and the emerging trend of "green" consumerism have negatively impacted the acceptability of foods containing artificial ingredients and have led the food industry to prioritize the development of foods and beverages containing bioactive compounds to improve the quality, safety, and health benefits of the foods. However, incorporation of lipophilic (water-insoluble) bioactives into foods is challenging because: 1) they are water-insoluble; difficult to add them into water-based foods and beverages, 2) some are highly crystalline which leads to insolubility in water, and, in turn to low absorption in the body, and 3) they degrade easily during storage. Consequently, bioactives are not utilized efficiently in the food industry. Therefore, effectively including water-insoluble bioactives in foods and beverages is a major challenge, and there is a critical need for simple and clean methods to incorporate water-insoluble bioactives into foods and beverages. With this project, we developed novel approches to including water-insoluble bioactives into foods in a simple and clean way. We developed food grade carrier systems that will make the incorporation of water insoluble bioactives into foods and beverages possible in a simple and clean way and also enhance their health benefits. Developed methods and products will improve the health benefits of many water-insoluble bioactive food compounds and improve public health through diet. Health benefits of many water-insoluble bioactives will be maximized by smaller doeses. The novel methods will not pollute environment. Our accomplishements during the reporting period for each goal is summarized below: (1) Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials a) Effect of the chemical structure of the solid lipid matrix on its melting behavior and volumetric expansion in pressurized carbon dioxide Melting point of the solid lipids decreased linearly with increasing pressures up to a critical level, then stayed constant regardless of further pressure elevation up to 200 bar. The highest melting point depression was observed for monoacylglycerol (18.8%), whereas the lowest was for 30% monoacylglycerol mixed with fully hydrogenated soybean oil. Melting point depression depended on lipid class. Monoacylglycerol exhibited higher melting point depression than fully hydrogenated soybean oil (triacylglycerol) and its blends with monoacylglycerol. In addition, there was no obvious difference in melting point depression between glyceryl 1,2-distearate (15.0%) and glyceryl 1,3-distearate (15.3%) up to 200 bar. This fundamental study provides valuable information on the design and optimization of the particle formation processes using supercritical CO2 (SC-CO2) technology, as well as provides better protection of heat-sensitive bioactives in potential delivery systems. In addition, this information will allow the manufacturers save energy that is used to keep the solid lipid in the liquid form during processing. This study also generates useful information that eliminates the need for complicated and expensive equipment or complex equation to determine the melting behavior of lipids in compressed gases. (2) Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Specific Objective 1: Enhance the bioavailability of the water-insoluble bioactives using novel nanoporous aerogels a) Enhancing bioaccessibility of phytosterols using nanoporous starch aerogels (NSA) Phytosterol-impregnated NSA (PS-NSA) were formed using a novel green SC-CO2 impregnation method. Impregnation conditions were optimized for the smallest phytosterol particle size and improved phytosterol distribution. Finally, the bioaccessibility of PS-NSA was determined by a simulated sequential oral, gastric and intestinal digestion model. At the optimized conditions, NSA had outstanding properties (surface area: 61 m2/g, pore size: 19 nm, density: 0.11 g/cm3, and porosity: 93%). Nanopores of the NSA acted as a mold and prevented the formation of large phytosterol crystals. The highest impregnation capacity was 101 mg phytosterol/g NSA. The crystallinity of the PS-NSA was reduced compared to the crude phytosterols. The bioaccessibility of the PS-NSA increased by 20-fold. This is a novel approach to incorporating lipophilic bioactives into foods to prepare functional foods in a simple and clean way; and maximize the health benefits of the lipophilic bioactives. Moreover, digestibility of the NSA were tested for the first time. We found that NSA is a new source of resistant starch (RS) that has several health benefits. Our results have shown that NSA is a promising novel food ingredient with high RS content even after cooking. Its production is simple and "clean". NSA have the potential to be used as functional food ingredients in various food preparations. b) In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and high-fat foods Bioaccessibility of the phytosterol (PS) particles was significantly higher than that of crude phytosterols in all food formulations (p<0.05); it was 88.2 and 91.8% for low- or regular-fat granola bars, respectively, whereas bioaccessibility of crude phytosterols was ca. 30% in those formulations. Bioaccessibility of crude phytosterols (2%) was significantly enhanced with PS-NSA (19%) in the pudding formulation. PS-NSA allows preparation of low- and non-fat foods enriched with phytosterols while enhancing the health benefits of phytosterols with smaller doses. Results have shown that PS-NSA can increase the bioaccessibility of phytosterols in non-fat both dry solid and aqueous foods. This approach allows the incorporation of phytosterols into non-fat foods to develop health and wellness improving foods in a simple and clean manner. This is an alternative to emulsion formation or esterification methods which generate liquid or semisolid high-fat foods. NSA have the potential to maximize the health benefits of phytosterols, and potentially other bioactives, in smaller doses. Specific Objective 2: Develop natural antimicrobial hollow solid lipid micro- and nanoparticles using novel green methods Peppermint essential oil (PEO)-loaded fully hydrogenated soybean oil (FHSO) was developed using our innovative particle formation approach. The highest PEO loading efficiency (47.5%) was achieved at 50% initial PEO concentration. Shell of the HSLS provided slow release to the loaded PEO and exhausted after 6 days of storage at 21 °C. Release of the PEO was accelerated by disturbing molecular packing of the lipid by decreasing nozzle diameter, and slowed down by increasing shell thickness by decreasing SC-CO2 pressure. PEO-loaded FHSO-HSLS achieved 3 log reduction in Pseudomonas fluorescens growth. Moreover, antimicrobial effect of the particles was tested in skim milk using Pseudomonas fluorescens, Bacillus cereus, Escherichia coli ECOR, and Lactococcus lactis. PEO-loaded FHSO-HSLS achieved significant inhibition (6 log reduction) in the growth Gram-positive bacteria. This innovative approach makes encapsulation of essential oils in solid lipids possible. It is a simple and green process. HSLS slow down PEO release, minimize its strong smell, and serve as natural food antimicrobials. Hollow structure provides high loading capacity, solid shell prevents degradation, and nanosize confers water solubility. Dry free-flowing product makes handling, storage, and transportation convenient.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2018
Citation:
Gudeman, J., Yang, J., and Ciftci, O. N. (2019). Formation of low density and free-flowing hollow microparticles from butter and fractionated palm oil. Journal of the American Oil Chemists Society.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Ubeyitogullari, A., Brahma, S., Rose, D., and Ciftci, O.N. (2018). In vitro digestibility of nanoporous wheat starch aerogels. Journal of Agricultural and Food Chemistry, 66 (36), 9490⿿9497.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Ubeyitogullari, A., Moreau, R., Rose D.J., Zhang, J., and Ciftci, O.N. (2017). Enhancing the bioaccessibility of phytosterols using nanoporous corn and wheat starch bioaerogels. European Journal of Lipid Science and Technology, 1700229. doi:10.1002/ejlt.201700229.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Xie, L., Wehling, R.L., Ciftci, O.N., and Zhang, Y. (2017). Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin. Food Research International, 102, 195-202.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2018
Citation:
Enhancing Bioaccessibility of Phytosterols Using Nanoporous Starch Aerogels and Supercritical Carbon Dioxide
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ciftci, O.N. Enhancing bioavailability of lipophilic bioactives using nanoporous bioaerogels and supercritical fluid technology: A new approach. Conference of Food Engineering (CoFE), September 9-12, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Yang, J., Hatami, T., Meireles, M. A. A., Ciftci, O. N. Optimization of the formation of hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Yang, J., Ciftci, O. N. Development of free-flowing dry fish oil formulation using hollow solid lipid micro- and nanospheres. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Yang, J., Kok, C. R., Hutkins, R., Ciftci, O. N. Development of peppermint essential oil- loaded hollow solid lipid spheres as natural food antimicrobials against Pseudomonas fluorescens. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ciftci, O.N. Nanoporous starch aerogels and their novel use to enhance the bioavailability of water-insoluble bioactives. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ubeyitogullari, A., Moreau, R. Ciftci, O.N. Enhancing bioaccessibility of curcumin using nanoporous starch aerogels. 3rd Structure and Functionality Forum Symposium, June 3-6, 2018, Montreal, Canada.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ubeyitogullari, A., Moreau, R., Ciftci, O.N. Enhancing bioaccessibility of phytosterols using nanoporous starch bioaerogels. American Oil Chemists⿿ Society (AOCS) Annual Meeting & Expo, May 6-9, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Yang, J., Ciftci, O.N. Development of novel free-flowing fish oil-loaded hollow solid lipid micro- and nanoparticles to improve oxidative stability of fish oil. American Oil Chemists⿿ Society Annual Meeting & Expo, May 6-9, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ciftci, O.N. Formation of free-flowing fish oil-loaded hollow solid lipid micro- and nanospheres using carbon dioxide. American Oil Chemists⿿ Society (AOCS) Annual Meeting & Expo, May 6-9, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Gudeman, J., Yang, J., Ciftci, O.N. Production of low density and free-flowing hollow microparticles from butter and fractionated palm oil mixture. Conference of Food Engineering (CoFE), September 9-12, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ubeyitogullari, A., Hatami, T., Ciftci, O.N. Impregnation of curcumin into nanoporous starch aerogels to form low-crystallinity curcumin nanoparticles: Mathematical modeling and sensitivity analysis. Conference of Food Engineering (CoFE), September 9-12, 2018, Minneapolis, MN, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ubeyitogullari, A., Moreau, R., Rose, D.J., Ciftci, O.N. Enhancing bioaccessibility of phytosterols using nanoporous starch aerogels. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ubeyitogullari, A., Moreau, R., Ciftci, O.N. Enhancing bioaccessibility of curcumin using nanoporous starch aerogels. Institute of Food Technologists (IFT) Annual Meeting & Food Expo, July 15-18, 2018, Chicago, IL, USA.
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:High school students: Two high school students were hosted in the lab to introduce the use of nanotechnology to improve food quality. Undergraduate and graduate students: Our project and itsfindingswere included in the undergraduate and graduate level FDST 465/865 Food Engineering Unit Operations course taught by the PD Dr. Ciftci. Food Industry: The PD hosted a group of scientists from food industry in his lab to introduce the project, its potential applications, significance, and impact. Academy: Presentations were delivered by the PD and the graduate students at scientific meetings such asInstitute of Food Technologists (IFT), American Oil Chemists' Society (AOCS), Conference of Food Engineering (CoFE), and Euro Fed Lipid Congress. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two visiting Ph.D. students were trained for 6 months in lipid nanoparticle and nanoporous starch aerogel formation using supercritical fluid technology. How have the results been disseminated to communities of interest?We published the results in scientific journals such as Food Engineering, Food Research International, and Food Chemistry. We presented the results at national and international conferences such as American Oil Chemists' Society (AOCS), Institute of Food Technologists (IFT), and Euro Fed Lipid Congress. Two high school students were hosted in the PD's lab for one day to increase interest in food science and technology. Projects were also introduced at the PD's lab's website. What do you plan to do during the next reporting period to accomplish the goals?- Continue to investigate the melting behavior of lipids under pressurized carbon dioxide. - Investigate the in vitro digestion of low-crystallinity phytosterol nanoparticles generated using nanoporous starch aerogels. - Investigate the effect of solid lipid matrix on the release of the essential oils loaded into hollow solid lipid particles to develop "natural" food antimicrobials. - Model the supercritical carbon dioxide particle formation process mathematically to optimize the processing conditions. - Test the antimicrobial performance of the essential oil-loaded hollow solid lipid particles. - Host high school and graduate students in the lab to introduce the use of nanoscale science and engineering to improve food quality.
Impacts
What was accomplished under these goals?
The increased prevalence of diet-related illnesses (e.g., obesity, cardiovascular disease, and cancer) and the emerging trend of "green" consumerism have negatively impacted the acceptability of foods containing artificial ingredients and have led the food industry to prioritize the development of foods and beverages containing bioactive compounds to improve the quality, safety, and health benefits of the foods. However, incorporation of lipophilic (water-insoluble) bioactives into foods is challenging because: 1) they are water-insoluble; difficult to add them into water-based foods and beverages, 2) some are highly crystalline which leads to insolubility in water, and, in turn to low absorption in the body, and 3) they degrade easily during storage. Consequently, bioactives are not utilized efficiently in the food industry. Therefore, effectively including water-insoluble bioactives in foods and beverages is a major challenge, and there is a critical need for simple and clean methods to incorporate water-insoluble bioactives into foods and beverages. With this project, we developed novel approches to including water-insoluble bioactives into foods in a simple and clean way. We developed food grade carrier systems that will make the incorporation of water insoluble bioactives into foods and beverages possible in a simple and clean way and also enhance their health benefits. Developed methods and products will improve the health benefits of many water-insoluble bioactive food compounds and improve public health through diet. Health benefits of many water-insoluble bioactives will be maximized by smaller doeses. The novel methods will not pollute environment. Our accomplishements during the reporting period for each goal is summarized below: (1) Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Melting behavior and volumetric expansion of solid lipid in pressurized carbon dioxide: We investigated the melting behavior and volumetric expansion of various solid lipids (monoacylglycerols, diacylglycerols, triacylglycerols, and their mixtures) in pressurized carbon dioxide. We used a novel method that can determine the melting point of lipids in pressurized gases. This system consisted of a high pressure vessel equipped with two sapphire window, a microscope and camera set up that can record the physical changes in the lipid sample in a pressurized gas. This information is used for the formulation of the solid lipid matrix that is used to develop antimicrobial hollow solid lipid micro- and nanoparticles using our innovative technology based on supercritical fluid technology. To the best of our knowledge, this is the first study determining the melting bahavior of a complex lipid mixture in pressurized carbon dioxide. This study allowed us to determine the lowest melting point of the lipid mixture we use to form hollow solid lipid particles; therefore, we were able to decrease the energy consumption during processing. Moreover, lower tempeartures do not degrade the heat sensitive bioactives during processing. Characterization of the nanoporous starch aerogels formed from wheat and corn starch: We investigated the effect of starch type, especially its amylose content, on the physical properties (surface area, pore size, pore volume, density, shrinkage) of the nanoporous aerogels generated from wheat and corn starch using supercritical carbon dioxide (explained below). We found that starches with higher amylose content generates higher surface area aerogels and smaller pore size. This is a critical information that allowed us to control the size and loading efficieny of the bioactive nanoparticles formed within the starch aerogels using our innovative bioactive nanoparticle formation technique explained below. (2) Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Formation of hollow solid lipid micro- and nanoparticles using supercritical carbon dioxide: We developed a novel, simple, and clean process to form hollow solid lipid particles at micro and nanosize. In this process, a molten solid lipid is pressurized with supercritical carbon dioxide to form a carbon dioxide-expanded lipid, then this carbon dioxide-expanded lipid is depresssurized through a nozzle. Upon depressurization, hollow solid lipid particles formed due to a sudden natural cooling that occurs naturally in this system. We optimized the temperature, pressure, and nozzle diameter to form intact hollow solid lipid particles. We tested the performance of the particles and the novel process to load the particles with essential oil and fish oil. Initial results showed that this process can successfully form fish oil- and essential oil (a volatile oil)-loaded particles. Our initial microbiology tests showed that the essential oil-loaded particles are potentail food grade antimicrobials. Fish oil-loaded particles provided good protection to the fish oil during storage. Developed particles are free flowing powders that are easy to handle, store, and transport. The process is novel, single step, and does not use any toxic solvent or non-food grade chemicals. It is anticipated that the scale up will be easy. Formation of nanoporous starch aerogels: We developed nanoporous aerogels from wheat starch using supercritical carbon dioxide drying of the starch alcogels formed from gelatinized starch. Developed aerogels had an average surface area between 60 m2/g, and pore size of 20 nm. We used temperature as crosslinker to gelatinize the starch; therefore, eliminated chemical crosslinkers to form food grade aerogels. Formation of low-crystallinity phytosterols nanoparticles using nanoporous starch aerogels: We developed a novel nanomanufacturing process to form low-crystallinity phytosterol nanoparticles using the developed nanoporous stach aerogels. This novel process formed low-crystallinity phytosterol particles. Early results showed that the novel low crystallinity phytosterol particles have higher solubility in water compared to crude phytosterols, suggesting novel phytosterol particles will have better absorption in human body when consumed in diet. Bioaccessibility of phytosterols after in vitro digestion was increased 20 folds when phytosterols were impregnated into nanoporous starch aerogels.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Yang, J., & Ciftci, O. N. (2016). Development of free-flowing peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles via atomization with carbon dioxide. Food Research International, 87, 83-91.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Yang, J., & Ciftci, O. N. (2017). Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide. Food Chemistry, 231, 105-113.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Ubeyitogullari, A., & Ciftci, O. N. (2017). Generating phytosterol nanoparticles in nanoporous bioaerogels via supercritical carbon dioxide impregnation: Effect of impregnation conditions. Journal of Food Engineering, 207, 99-107.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ubeyitogullari, A., Moreau, R., & Ciftci, O.N. (2017). Phytosterol nanoparticle formation via nanoporous starch bioaerogels. The 3rd International Conference on Food and Biosystems Engineering (FABE2017), June 01-04, Rhodes Island, Greece.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Yang, J., & Ciftci, O. N. Development of a novel green process to form bioactive-carrier hollow solid lipid micro- and nanospheres. Institute of Food Technologists (IFT) Conference: Food Engineering Division, June 25-28, 2017, Las Vegas, NV, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ciftci, O.N., Ubeyitogullari, Al., Moreau, R. Enhancing bioavailability of phytosterols using novel nanoporous bioaerogels. Euro Fed Lipid Congress, 27-30 August, 2017, Uppsala, Sweden.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Yang, J. and Ciftci, O.N. Hollow Solid Lipid Micro-and Nanospheres: Novel Carriers for Fish Oil. American Oil Chemists' Society Annual Meeting, April 30-May3, 2017, Orlando, FL, USA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2017
Citation:
Ubeyitogullari, A. and Ciftci, O.N. Formation of Phytosterol Nanoparticles Using Novel Nanoporous Bioaerogels. American Oil Chemists' Society Annual Meeting, April 30-May3, 2017, Orlando, FL, USA.
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