Source: UNIVERSITY OF GEORGIA submitted to
ENGINEERING FOR FOOD SAFETY AND QUALITY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1011650
Grant No.
(N/A)
Project No.
GEO00842
Proposal No.
(N/A)
Multistate No.
NC-_old1023
Program Code
(N/A)
Project Start Date
Oct 1, 2015
Project End Date
Sep 30, 2020
Grant Year
(N/A)
Project Director
Singh, RA, K..
Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016
Performing Department
Food Science & Technology
Non Technical Summary
The project will include: (1) Physical properties for radiofrequency (RF) heating, microencapsulation and nano-cellulose modification; (2) Process for RF heating of low- and high- water activity products, and infrared (IR) heating for baking or blanching; and (3) Microencapsulation of nutrients and their simulated digestion. (1) Properties will help to optimize RF pasteurization for destruction of Salmonella. Temperature distribution data will assure uniform heating throughout the product. The models will use physical properties, heating rate, and uniformity index to in optimization of the RF process. The high water activity research on packaged beef steaks and ground meat will be used for optimizing the process for food safety and quality of those products. Extraction and microencapsulation of phytochemicals from cherry and other juices will help in evaluation and further digestion of encapsulated and modified products to be used for health benefits. The human digestion system will provide realistic information on stability and bioavailability of phytonutrients. (2) Process development to investigate RF heating protocols for pasteurizing food powders, including corn flour, spices, and corn flour. Conditions will be optimized including heating time, temperature, and methods to improve the heating uniformity. The properties studied at different frequencies and moisture contents will be used in mathematical models to correlate composition of food materials and further used for heating predictions. In case of high water activity food, the effect of thickness and endpoint temperature (55 - 75°C) on quality of non-intact beefsteaks cooked in a RF oven will help in producing good quality safe product. Physicochemical characteristics affect doneness but thickness could affect cooking time, heating rate, cooking and drip losses. Validation of pathogenic and nonpathogenic E. coli using RF heating in a model will be conducted. Thermal inactivation of pathogenic and nonpathogenic E. coli in packaged non-intact steaks heated up to 60°C or 65°C will be carried out. A study for the USDA-FSIS cooking guidelines at 63°C holding at room temperature for 5 min will be performed. The cooking protocol developed will have a practical relevance for the industry. Radiant wall (infrared) heating has shown promise for producing crisp products that mimic the taste and texture of fried foods but are baked. Our previous research on potato strips will provide guidance to further refine this method for IR cooking of breaded chicken nuggets. Instrumental and sensory studies will provide information for adaptation of this technology. The same unit is being used for blanching peanuts at different moisture contents in 1.5 min whereas the hot air systems take up to 30 min. The shelflife and sensory quality of blanched and roasted peanuts will be further studied. (3) Development of microencapsulation technologies for bioactives and their absorption in human GI tract will produce functional ingredients and evaluate their bioavailability. We will use different encapsulation methods and wall materials for novel encapsulation incorporating enzyme inhibitors. The methods will include gelation and spray drying, and the wall materials will be calcium alginate, maltodextrin, arabic gum, and whey protein isolate. This study will develop strategy to better control the release rate for improved efficiency. Our preliminary trials have indicated that polyphenols bind with proteins and enzymes present in stomach, which results in a loss of inhibition activity. It is expected that encapsulation will mask the bitter flavor that are associated with polyphenols. Release properties of microencapsulated enzyme inhibitors in the stomach and intestine, as well as the efficiency of enzyme inhibition will be studied. This will demonstrate how microencapsulation technique enhances efficiency of different enzyme inhibitors. We will also study method to encapsulate phytochemicals with different targeted enzymes into one microcapsule to obtain a synergistic inhibition effect. We will study efficiency of a series of the phytochemicals and digestive enzymes. The effect of food matrix and other components present in the GI tract on efficiency will be investigated. Both static and dynamic in vitro trials using the human gastric simulator (HGS), dynamic intestinal model (DIM), and the new integrated GI model will be involved. Reaction rate of polyphenol-enzyme interaction will be studied. The release of polyphenols from food matrix and its transportation and transformation during digestion will be studied. This study will provide information of the enzyme inhibition efficiency of different phytochemicals as affected by food matrix and nutritional components. Enzyme inhibition efficiency of anthocyanins as affected by extraction and preparation methods. The antioxidant and enzyme-inhibitory activities of blueberry anthocyanins extracted with different methods that use acetone, ethanol and methanol have been studied. Similar research will be conducted with cherry products and the crude extracts will be purified by column chromatography. The purified ethanol extract yield the highest total anthocyanin content, total phenolics content [TPC] and enzyme inhibitory activity. The purified extracts can be freeze-dried into anthocyanin powder. However, the enzyme inhibitory function of rehydrated methanol and ethanol extract are lost. Results of future study will provide useful information in optimizing anthocyanin preparation methods for improved biological activity. Methods to improve the efficiency of the Nanofibrillated cellulose (NFC) and NFC gels in absorbing oils present in human GI tract will be investigated. NFC can be converted into gel, a light and high porosity material with strong oil absorption as observed in our preliminary study. NFC and NFC gel can be further modified to incorporate strong hydrophobicity that will enable the selective oil absorption ability. During digestion, the NFC/NAP will be released in the stomach and intestine, absorbing oils present in the GI tract and reducing absorption. The oil-containing NFC/NAP will pass through colon until excretion in feces from the human body. Specific studies will include the preparation of nanocellulose, surface modification of NFC to incorporate hydrophobicity, and in vitro and in vivo digestion trials to evaluate the oil absorption capacity and stability of NFC materials in GI tract. The results will provide evidence about the efficacy of using NFC and NAP to treat and prevent obesity, and give suggestions and recommendations about the optimum condition for production of NFC/NAP, surface modification, and incorporation of NFC/NAP into foods.
Animal Health Component
0%
Research Effort Categories
Basic
10%
Applied
70%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5021830202010%
5020650202025%
5013260202010%
5021112101015%
5013320202020%
7121499202020%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 502 - New and Improved Food Products;

Subject Of Investigation
1499 - Vegetables, general/other; 1112 - Cherry; 3320 - Meat, beef cattle; 0650 - Wood and wood products; 3260 - Poultry meat; 1830 - Peanut;

Field Of Science
2020 - Engineering; 1010 - Nutrition and metabolism;
Goals / Objectives
Characterize multi-scale physical, chemical and biological properties of food, biological and engineered materials Develop new and sustainable technologies to transform raw materials into safe, high quality, health enhanced and value added foods through processing, packaging and preservation Develop mathematical models to understand, predict and optimize for safe and improved quality of foods, and to enhance consumer health
Project Methods
Dielectric properties of dried vegetable and pepper samples will be measured in a narrow frequency range with an open-ended-coaxial probe connected to a vector network analyzer. The samples will be placed in a stainless-steel cup and the dielectric probe will be pressed on top of the sample. The probe and cup will be filled with samples and placed in a chamber for measurements at different temperatures (20 to 120°C and aw 0.1 to 0.7). Statistical analysis will be conducted for modeling effects of various conditions on the properties. For inactivation of Salmonella, different serovars associated previously with outbreaks in low moisture foods will be used. Each strain will be cultured in tryptic soy broth, harvested and washed with buffered peptone water. Culture will be inoculated in TSB and incubated at 37°C for 24 h. The cell suspension will be dried and ground to form a powder. After inoculation of Salmonella in selected samples, the packed samples will be treated using RF oven according to sample obtained temperature profile data. Different bags and pouches with different monolayers films and composite membranes will be used for packing dried vegetables and spies during heating by 6 kW, 27.12 MHz pilot? scale RF system. The effect of different factors including the characteristics of packing material, physical properties of selected dried vegetables and spices, water activity and particle size in the heating rate and uniformity during RF heating will be studied. For real time temperature measurement and determining heating rate, one fiber optic temperature probe placed in center of small plastic bottle will be used to monitor the temperature during the RF heating. The change in temperature will be recorded every 5 s using a data logger. To investigate temperature map, a container (7 cm height x 24 cm weight x 30 cm length) will be used. After reaching desired heating time, the RF oven will be turned off and a thermal infrared camera will detect temperature distribution on surface of sample. Additionally, to detect the temperature at different locations of powder sample, 12 K type thermocouples will be inserted in the powder and temperature. All obtained temperatures from different locations inside the package and surface will be used to investigate temperature uniformity and cold and hot spots.To simulate high water activity product, steaks will be placed inside of nylon/linear low density polyethylene pouches and vacuum sealed. Fiber optic temperature probes will monitor the temperature during the RF cooking. The end point temperatures will be 55oC, 65oC or 75oC. Temperature profile of cooked steaks will be obtained with a K-type thermocouple. Center temperature will be monitored for 5 more min as hold time after cooking. The parameters measured include: temperature distribution, cooking loss/drip loss, proximate composition, expressible moisture, pH and color. Buffers will be heated to 3 endpoint temperatures (55°C, 60°C and 65°C). STEC strains O157:H7, O26:H11 and O111 as well as nonpathogenic E. coli will be used for validating Nal acid as selective marker in RF studies. Inactivation of STEC and nonpathogenic E. coli in packaged non-intact steaks heated up to 60°C or 65°C will be carried out. The inoculated bags and water 8±2oC will equilibrate for 10 min before starting the equipment.Peanut blanching will be done in a Radiant Wall Oven (RWO) and convection oven. The RWO will be used for IR blanching at 288 - 343°C for different times. Total blanchabilities of IR trials will be compared to control trials. Peanut samples will be adjusted to moisture contents of 6% and 10% to simulate fresh and stored samples. The same unit will be used for roasting of optimized blanched samples. The shelflife after storage to 35 days will be measured by peroxide value and sensory testing. Other research will use the same unit for making chicken nuggets. Heating profile, heat transfer coefficient and texture will be determined. Proximate analysis of all samples will also be done.The encapsulation methods will include gelation and spray drying, and the wall materials will include calcium alginate, maltodextrin, arabic gum, and whey protein isolate. Encapsulation efficiency and particle size of the microcapsules will be determined. In vitro trials will determine the release properties and efficiency of enzyme. Method to encapsulate several phytochemicals with different targeted enzymes into one microcapsule and efficiency of a series of the phytochemicals including quercetin, rutin, green tea extracts, and others in inhibiting different digestive enzymes including amylase, glucocidase and lipsase will be studied. Effect of food matrix on enzyme activity in presence of various polyphenols and macronutrient including protein, lipid, and carbohydrate will be studied. Both static and dynamic in vitro trials using the HGS, DIM, and integrated GI model will be used. Kinetics and reaction rate of polyphenol-enzyme interaction will be studied. Release of polyphenols from food matrix and its transport and transformation during digestion will be studied. We will combine simulation of mouth and large intestine into the system. The system will be able to simulate various physiological processes including peristaltic movements of the GI tract, secretion of saliva, acid, enzymes and bile extract, and colonic fermentation. The results from simulated digestion trials will be validated with literature data. Production of NFC/NAP with oil absorption ability and stable physical/chemical properties Nanofibrillar cellulose (NFC) made from wood pulp will be obtained from the Process Development Center (PDC), University of Maine. We will also prepare NFC from peanut shell, following the methods published in literature. We will develop NFC aerogel from NFC dispersions with different concentration (1%, 2%, and 3% w/v) with three different methods: Freeze drying; Solvent exchange drying; and Supercritical CO2 drying. NFC aerogel will be pulverized with Fitz Mill to produce NAP with particle size between 50-200 μm. The surface properties of NFC will be modified by introducing glycidyl methacylate through cerium grafting, and for NAP, chemical vapor deposition using silanes will be used. Properties of NFC, NFC aerogel and the NAP powder prepared and modified with different methods will be measured including texture, color, size, density, structure, surface area and water contact angle. Bakery products with high oil content containing NFC/NAP will be blended with the ingredients and dough will be made and baked. Foods made with the same ingredients but without the addition of NFC/NAP will be also prepared. The structure of NFC/NAP after heating will be examined using SEM. To evaluate how the presence of protein and starch will impact the performance of NFC/NAP, corn starch and whey protein isolate will be added into the oil-NFC/NAP mixture, respectively. The mixture will go through the digestion trial. Effect of viscosity of chyme will be studied by adding guar gum (0.25% and 5%, w/v) into gastric and intestinal juice before the digestion trial. About 250 g food containing NFC/NFC aerogel will be added with 30 mL of simulated saliva (37ºC), mixed and allowed to stand for 2 min before transfer into the HGS. The emptied chyme from HGS during the 2 h trial will be used as feed for DIM. The chyme samples will be examined for the shape and size of NFC/NAP particles and oil content. The collected chyme from HGS will be further digested in the DIM.

Progress 10/01/15 to 09/30/20

Outputs
Target Audience:The project results were presented in professional meetings via distance due to COVID-19. Results were also disseminated to other researchers and graduate students via refereed publications. Food industry clients were briefed bout the results via training workshops. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Collaborated with Dr. Mengshi Lin at University of Missouri, Columbia on the study of Nanocellulose digestion and safety. Collaborated with Dr. Jiajia Chen at University of Tennessee on computer simulation of RF heating Collaboration with Dr. B. Patil from Texas A&M University for fruit juice processing Three graduate students were trained on different aspects of the project How have the results been disseminated to communities of interest?The results hve been published in refereed journals, conference presentations and grauate students' thesis/dissertations. Some industry personnel were also briefed during meetings and workshops. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Studied Radio Frequency heating technology for pasteurizing food powders, including corn flour and milk powder Obtained in-depth information about the interaction of nanocellulose with gut mucus layer and the effect on nutrient absorption. Investigated quality changes of GA grown pecan during storage at various conditions Investigated heat transfer characteristics of chicken nuggets during infrared (radiant wall) heating. Studied fruit juice processing with continuous high pressure homogenization. Studied atmospheric cold plasma effects on protein modification as well as microbial inactivation in apple juice.

Publications

  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Zhang J, Ozturk S, Singh RK, Kong F. 2020. Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial Safety. LWT-Food Science & Technology. 134: 109972, p. 1-8. doi.org/ 10.1016/j.lwt.2020.109972
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Johnson A, He JL, Kong F, Huang YC, Thomas S, Lin HT, & Kong ZL. 2020. Surfactin-loaded ?-carrageenan oligosaccharides entangled cellulose nanofibers as a versatile vehicle against periodontal pathogens. International Journal of Nanomedicine. 15: 4021-47.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Mis Solval, K.E.; Cavender, G.; Jiang, N.; Chen, J.; Singh, R. 2020. Microencapsulation of Lactobacillus plantarum NRRL B-1927 with skim milk processed via ultra-high-pressure homogenization. Molecules 25: 3863. doi.org/10.3390/molecules25173863
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Ozen, E. and Singh, R.K. 2020. Heat transfer in breaded and non-breaded chicken nuggets baked in a pilot scale radiant wall oven. LWT-Food Science & Technology 124: 109107, p. 1-6. doi.org/ 10.1016/j.lwt.2020.109107.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Ozen, E. and Singh, R.K. 2020. Atmospheric cold plasma treatment of fruit juices: A review. Trends in Food Science and Technology 103: 144-151. doi.org/10.1016/j.tifs.2020.07.020
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Sharma, S. and Singh, R.K. 2020. Cold plasma treatment of dairy proteins in relation to functionality enhancement. Trends in Food Science & Technology 102: 30-36. https://doi.org/10.1016/j.tifs.2020.05.013
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Lau SK, Dag D, Ozturk S, Kong F, Subbiah J. 2020. A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods. LWT-Food Science & Technology. 130: 109719. p. 1-8. doi.org/10.1016/j.lwt.2020.109719.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Dag D, Singh RK, Kong F. 2020. Developments in radio frequency pasteurization of food powders. Food Reviews International. doi: 10.1080/87559129.2020.1775641 p. 1-18.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Wang W, Yu Z, Alsammarraie FK, Kong F, Lin M, Mustapha A. 2020. Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles. Food Hydrocolloids. 100:105411. p. 1-10.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Chen Y, Lin YJ, Nagy T, Kong F, & Guo TL. 2020. Subchronic exposure to cellulose nanofibrils induces nutritional risk by non-specifically reducing the intestinal absorption. Carbohydrate Polymers. 229:115536. p. 1-11.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Ozturk S, Kong F, Singh RK. 2020. Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating. Food Control. 108: 106833. p. 1-10.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2020 Citation: Prabhakar H, Kong F. Investigating quality changes of pecans stored under different environmental conditions. 2020 Virtual IFT meeting. July 13-15, 2020.
  • Type: Conference Papers and Presentations Status: Other Year Published: 2020 Citation: Wang J, Kong F, Kim W. Effect of almond hull as an alternative ingredient on laying hen performance, egg quality, and body composition. International Poultry Scientific Forum. Atlanta, GA. January 27-28, 2020.
  • Type: Theses/Dissertations Status: Published Year Published: 2020 Citation: Yu-Ju Lin. Ph.D. 2020. Title of dissertation: Behavior and effect of nanocellulose on mucus and mucosal layer in the gastrointestinal tract.
  • Type: Theses/Dissertations Status: Published Year Published: 2020 Citation: Ta-sheng Sun. M.S. 2020. Title of thesis: In vitro digestion of human food and poultry feed with added almond hulls.
  • Type: Journal Articles Status: Published Year Published: 2020 Citation: Purohit, A., Singh, R.K., and Mohan, A. 2020. Role of particulate carbon dioxide on removal of Salmonella and Listeria attached to stainless steel surfaces. LWT-Food Science and Technology 122: 108979, 1-5. https://doi.org/10.1016/j.lwt.2019.108979


Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Research scientists from several universities and graduate students. People from food and ingredient industry who attendedconferences where the presentations were made. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Two graduate students completed Ph.D. degrees. How have the results been disseminated to communities of interest?Yes, the results have been presented in conferences and published in journals. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Objective 1. Collaborations: UGA collaborated with U Missouri to characterize the behavior of nanocellulose during digestion and the health effects; UGA collaborated with UNL to compare different methods in measuring dielectric properties of low moisture foods; UGA has also been involved in interlaboratory study of rheological properties of tomato salad dressing (with UCD, U Idaho, Rutgers, Utah State, U Missouri, UW Madison, Washington State).

Publications

  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa?C�novas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of food science. 2019 Oct 7.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu L, Kerr WL, Kong F. Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose. Journal of colloid and interface science. 2019 Jun 1;545:317-29.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Liu L, Kong F. In vitro investigation of the influence of nano-cellulose on starch and milk digestion and mineral adsorption. International journal of biological macromolecules. 2019 Sep 15;137:1278-85.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Lin YJ, Shatkin JA, Kong F. Evaluating mucoadhesion properties of three types of nanocellulose in the gastrointestinal tract in vitro and ex vivo. Carbohydrate polymers. 2019 Apr 15;210:157-66
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Wang W, Yu Z, Alsammarraie FK, Kong F, Lin M, Mustapha A. Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles. Food Hydrocolloids. 2019 Oct 1:105411
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Yu Z, Wang W, Kong F, Lin M, Mustapha A. Cellulose nanofibril/silver nanoparticle composite as an active food packaging system and its toxicity to human colon cells. International journal of biological macromolecules. 2019 May 15;129:887-94.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Ozturk S, Liu S, Xu J, Tang J, Chen J, Singh RK, Kong F. Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. LWT. 2019 Aug 1;111:782-9.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Fanbin Kong. In Vitro Investigation of the Behavior of Nanocellulose in Human Gastrointestinal Tract and the Influence on Food Digestion. ICEF ICEF13 - 13th International Congress on Engineering and Food. Melbourne, Australia. September 20-23. 2019.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Nishtha Lukhmana, Rekesh Singh, Fanbin Kong. Effect of microencapsulation by spray drying on the polyphenol bio-accessibility of tart cherry puree as affected by micronization. 2019 IFT meeting. New Orleans, LA, June 2 - 5, 2019
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Damla Dag. Rakesh Singh, Fanbin Kong. Design of a Novel Radio Frequency Heating to Improve Heating Uniformity of Low Moisture Food. 2019 IFT meeting. New Orleans, LA, June 2 - 5, 2019
  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Yiwen Li, Fanbin Kong. Effect of Spore-forming Probiotic Bacteria on Digestion of High Protein Diet in a Dynamic Gastrointestinal Model. 2019 IFT meeting. New Orleans, LA, June 2 - 5, 2019


Progress 10/01/17 to 09/30/18

Outputs
Target Audience:Posters and seminar presentations in national conferences. Sevenpresentations were made in the annual meeting of Institute of Food Technologists in July 2018. One presentation on nanocellulose was in the international conference on nanotechnology for renewable materials in Madison, WI, and 3 presentations during the China-US univeristy summit at University of Maryland. The refereed publications are available for audiences worldwide. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Two M.S. and one Ph.D. students completed their theses/dissertation. Several students in Food Processing classes also learned about the research via their special topics aand senior project courses. How have the results been disseminated to communities of interest?Ther results were presented in scientific conferences and published in international journals. What do you plan to do during the next reporting period to accomplish the goals?Two Ph.D. students will complete their research and new results will be published and presented in internal conferences.

Impacts
What was accomplished under these goals? 1. Particle size distribution and rheological properties of juices were determined. These nproperties were used for microencapsulation and further digestion studies. Also, dielectric properties of powders and spices were measured and used for radiofrequency heating uniformity. 2. In-depth information about about the interaction of nanocelluloser and food components in simulated human gut using in-vitro studies was obtained. 3. Infrared heating for peanut blanching was established in context with sensory and physical quality of blanched peanuts.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Smith, C., Adhikari, K. and Singh, R.K. 2018. Using infrared radiation in a radiant wall oven for blanching small-sized peanuts. Journal of Food Quality, Article ID 3267818, 1-9. https://doi.org/10.1155/2018/3267818
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Ozturk, S., Kong, F., Singh, R.K., Kuzy, J.D., Li, C., Trablesi, S. 2018. Dielectric properties, heating rate, and heating uniformity of various seasoning spices and their mixtures with radio frequency heating. Journal of Food Engineering, 228: 128-141.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Kirmaci, B. and Singh, R.K. 2018. Process severity affects texture and color of potato strips baked in pilot-scale infrared radiant wall oven. LWT-Food Science and Technology, 97: 261-268.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu L, Kerr WL, Kong F*, Dee DR, Lin M. 2018. Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption. Carbohydrate polymers. 196:146-53.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Do DH, Kong F*. 2018. Texture changes and protein hydrolysis in different cheeses under simulated gastric environment. LWT-Food Science & Technology. 93:197-203.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Xu, J., Liu, S., Tang, J., Ozturk, S., Kong, F. and Shah, D.H., 2018. Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour. LWT, 90, pp.124-131.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Liu S, Ozturk S, Xu J, Kong F, Gray P, Zhu MJ, Sablani SS, Tang J. 2018. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies. Journal of Food Engineering. 2018 Jan 1;217:68-74.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Lukhmana, N., Kong, F., Kerr, W.L. and Singh, R.K. 2018. Rheological and structural properties of tart cherry puree as affected by particle size reduction. LWT- Food Science and Technology, 90: 650-657.
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Samet Ozturk. Ph.D. 2018. Title of dissertation: Pasteurization of Dehydrated Food Powders with Radio Frequency (RF) Heating 
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Jiannan Feng. M.S. 2018. Title of thesis: Release of phenolic compounds during digestion of pecan and their enzyme inhibitory activities.
  • Type: Theses/Dissertations Status: Published Year Published: 2018 Citation: Nakia Lee. M.S. 2018. Title of thesis: Radio Frequency heating of low moisture food: influences of packaging dimension and electrode gap, and application on egg powders
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Lin Y, Kong F. Evaluating Mucoadhesion Properties of Nanocellulose in Gastrointestinal Tract. 2018 TAPPI International Conference on Nanotechnology for Renewable Materials. June 11 - 15, 2018 - Madison, Wisconsin.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Lukhmana N., Kong F., Singh R. Effect of Micronization on the Polyphenol Release Properties of Tart Cherry Puree Using an In-Vitro Static Digestion Model. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Ozturk S., Kong F., Singh R. Inactivation of Salmonella and E. Faecium NRRL B-2354 With Radio Frequency Heating in Packaged Paprika, White Pepper, and Cumin Powder. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Li Y., Flores, F. Kong F. Microencapsulation of ?-Carotene with ?-Cyclodextrin as a Wall Material and Its Release Properties in a Dynamic Gastrointestinal Model. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Lee N., Kong F. The Effects of Package Size and Electrode Gap on Heating Rate and Uniformity During Radio Frequency Heating of Low Moisture Foods. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Liu L., Kong F. Influence of Nano-Fibrillated Cellulose on Starch Digestion and Glucose Absorption. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Damla D., Kong F. Temperature and Frequency Dependent Dielectric Properties and Radio-Frequency Heating of Whole Milk Powder, Non-Fat Milk Powder, and Their Mixtures. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Feng J., Kong F. Release of Pecan Phenolic Compounds During Digestion and Their Enzyme Inhibitory Activities. 2018 IFT meeting, July 16-18. Chicago IL.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Zhang Jin, Kong F. Effects of nanocomposite coatings containing cellulose nanofiber on microbiological safety of whole and fresh-cut cantaloupes. 2017 10TH Mini Summit on Food Safety, Policy, and Sustainability. Oct 29-31. Maryland.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Lin Y, Kong F. Assessing mucoadhesion properties of nanocellulose in gastrointestinal tract in vitro. 2017 10TH Mini Summit on Food Safety, Policy, and Sustainability. Oct 29-31. Maryland.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Liu L, Kong F. Influence of nanocellulose on starch digestion and glucose absorption. 2017 10TH Mini Summit on Food Safety, Policy, and Sustainability. Oct 29-31. Maryland.


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

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?One Ph.D. and 2 M.S. students completed their theses/dissertation. How have the results been disseminated to communities of interest?The results were published in refereed papers and presenrted in international 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? The study developed a promising RF heating technology to pasteurize low moisture foods. The rapid volumetric heating make RF suitable for producing high quality shelf stable food products. The dynamic GI models to study food digestion will enhance understanding of gastric digestion and emptying which are critical for developing functional foods. The study in nanocellulsoe will provide basic understanding about the behavior of nanocelulose in human GI tract and its safety implications. The nanocellulose coating study provided a new approach to inhibit pathogenic bacteria and improve shelf life of cantaloupes. The radiant wall heating has provided information for producing blanched peanuts in much shorter time than possible by convection heating and thus it is very cost effective.?

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Liou P, Nayigiziki FX, Kong F, Mustapha A, Lin M. 2017. Cellulose nanofibers coated with silver nanoparticles as a SERS platform for detection of pesticides in apples. Carbohydrate polymers. 10;157:643-50.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zhao Y, Zhao W, Yang R, Singh Sidhu J, Kong F. 2017. Radio frequency heating to inactivate microorganisms in broccoli powder. Food Quality and Safety. 1(1):93-100.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Flores FP, Kong F*. 2017. In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix. Annual Review of Food Science and Technology. 28;8:237-59.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Do D, Kong F. Utilizing in vitro gastric models to study the effect of gastric environment on the digestion of cheese. 2017 IFT meeting. June 25-28. Las Vegas.
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Duchuy Tran Do. Ph.D. 2017. Title of dissertation: Gastric Disintegration and Emptying Kinetics of Solid Foods and the Efficacy of Digestive Enzymes: An in-vitro study using Dynamic Stomach Model. 
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Smith, C. M.S. 2017. Title of thesis: Infrared radiant wall technology for blanching and roasting of small peanuts and associated sensory and shelflife.
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Vivien Pham. M.S. 2017. Title of thesis: Emulsifying Activity of Sugar Beet Pectin Varies with Aromatic and Aliphatic Oils.


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

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Collaborated with Dr. Juming Tang at Washington State University in the radiofrequency (RF) project. Two WSU students came to UGA for one month studying pasteurization effect of RF on salmonella. Collaborated Dr. Mengshi Lin at University of Missouri, Columbia on the study of Nanocellulose digestion and safety. How have the results been disseminated to communities of interest?Liu L, Kong F. 2016. Microscopic observation of nanocellulose in simulated digestion tract as affected by food matrix. USDA NIFA Project Director (PD) Meeting. State College, PA. June 5-7, 2016. Ozturk S, Kong F, Singh R. 2016. Heating uniformity in corn flour exposed to radio frequency treatment. 18th World Congress on Food Science and Technology (IUFoST). August 21 - 25, 2016. Dublin, Ireland. Ozturk S, Kong, Singh R. 2016. Dielectric properties of seasoning spices and their heating rates during radio frequency. IFT meeting, July 17-19. Chicago. Lin Y, Kong F. 2016. Impact of resistant starch on microencapsulation of iron by spray drying and its releasein vitro. IFT meeting. July 17-19. Chicago. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Radiofrequency heating: RF heating for pasteurizing corn flour, spices, and wheat flour was developed. Process conditions were optimized including heating time, temperature, and improved heating uniformity. Mathematical models were proposed to correlate composition of food materials and the dielectric properties. Human digestion system: Used gastrointestinal models to study food digestion kinetics and related mechanisms, and examine activities of commercial digestive enzymes. Microencapsulation technology to improve iron absorption in human GI tract was also developed. Radiant wall (Infrared) heating: Instrumental and sensory quality of potato strips baked in a Radiant Wall Oven (RWO) was evaluated and compared to deep-fat fried and conventional oven (CO) baked samples. There was no significant difference in firmness, puncture force, and chroma of RWO baked and deep-fat fried samples. The same unit was used for blanching large sized peanuts and the technology was successful fort blanching in 1.5 minutes whereas the hot air systems take up to 30 min.

Publications