Progress 05/01/17 to 04/30/22
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producer, meat processor, and other interested parties. ? Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provide the opportunities for students to be recruited to perform laboratory activities thereby obtaining hands-on training and research experience. Four presentations were made by scientists and students at international/regional professional meetings including the 4th International Conference on Agricultural and Biological Sciences in 2018, Institute of Food Technologists Annual Meetings in 2021; Research Symposium of the Association of 1890 Research Directors 2022; and the 5th annual International Congress on Research and Innovation in Food Engineering, Science and Technology (IICTA) at Manizales, Colombia, 2021. 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? Seven undergraduate students have been recruited to obtain hand-on training in the line with the objectives of the project. Procurement of a lab-scale HPP made VSU the first 1890 land-grant institution to build non-thermal high hydrostatic pressure processing research and education capacity to better serve stakeholders and prepare students for modern trends and future opportunities. Among novel and emerging food processing technologies, HHP has been identified as having the greatest potential for application in different food industries. A new research grant on utilization of HPP for modification of hemp was awarded from highly competitive USDA-AFRI program on 2022.
Impacts
What was accomplished under these goals?
We successfully completed above goals during five-year performance period, even though going through some challenges. In the first year, substantial effort has been put to secure the unique lab-scale high hydrostatic processor (HPP). Because the manufacturer (Stansted Fluid Power Ltd), which was included in the proposal, went to liquidation and could not build the equipment for us. After extensive research, we found an alternate, Harwood Engineering Company located in Walpole, MA which is the only company able to build lab-scale HPP units in North America. Sole source purchase and some delay in parts resulted in a one-and- half year delay in securing the HPP, the essential equipment to conduct the research. The machine was finally delivered to VSU on July 30, 2019. After installation and trainings for three months, we started the first objective on the investigation on chemical compositions, physicochemical properties, microstructure, and antioxidant capacity of skins from pomaces of five Virginia-grown grape varieties and their response to HPP. However, a further progress delay was due to the shut-down research lab for about three months since March 2020 followed by the limited research activities caused by Covid-19 pandemic. Even though these challenges, we have successfully completed the objectives outlines our research project. Non-thermal technologies at VSU has been established and HPP procured through this project have been used to develop another successful research grant from USDA-AFRI program.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Yixiang Xu, Edward Sismour, Zaid Abraha-Eyob, Shanta Jackson and Shanta Jackson. (2021). Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five Virginia-grown grape varieties and their response to high hydrostatic pressure processing. Journal of Food measurement and Characterization, 15, 5547-5555
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2022
Citation:
2) Yixiang Xu, Edward Sismour, Ferricia Tucker and Jaylen Raspberry. (2022). Physicochemical, structural and functional properties of sausages affected by HPP and grape pomace. ACS Food Science and Technology (In preparation
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Kylie Wai, Ningjing Hus, Yiming Feng, and Yixiang Xu. (2022) Salt reduction: product challenges, approaches, and application of flavors. Book Chapter in Du T and Yang J (eds). Flavor-Associated Application in Health and Wellness Products, Springer (In preparation).
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Yixiang Xu. 2018. Active biodegradable nanocomposite films for food packaging. The 4th International Conference on Agricultural and Biological Sciences, June 26-29, 2018, Hangzhou, Zhejiang, China (Invited Speaker).
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2021
Citation:
3) Yixiang Xu. 2021. Novel Food Processing and Packaging Technologies for Value-added Utilization of Agricultural Byproducts. The 5th annual International Congress on Research and Innovation in Food Engineering, Science and Technology (IICTA). Manizales, Colombia, October 13-15, 2021. (Keynote Speaker)
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2021
Citation:
Yixiang Xu. 2022. Our efforts on use of novel food processing technology on development of plant-based protein products. 20 th Biennial Symposium of the Association of 1890 Research Directors, Inc., April 2-6, Atlanta, GA.
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Progress 05/01/20 to 04/30/21
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producers, meat processors and the general food industry, and other interested parties. Changes/Problems:The COVID-19 pandemic resulted in closure of the VSU campus for about three months, from March to June 2020. From July 2020 to now, no student workers have been re-hired and researchers are scheduled for on-site work on a limited, rotating basis to follow social-distancing guidelines. Consequently, our current research activities and progress have been severely impacted by the pandemic. However, we have made progress to achieve the proposed objectives What opportunities for training and professional development has the project provided?Three undergraduate students have been recruited to obtain hands-on training in line with the first objective of the project on characterization of multi-functional properties of non-HPP-treated and HPP-treated grape pomace. The students will commence work beginning in August 2021. How have the results been disseminated to communities of interest?Through scientific publications and conference presentations What do you plan to do during the next reporting period to accomplish the goals?To implement objective 3 and finish the proposed work
Impacts
What was accomplished under these goals?
Progress was significantly impeded by the COVID-19 pandemic. Nevertheless, we completed an investigation into the chemical compositions, physicochemical properties, microstructure, and antioxidant capacity of skins from pomaces of five Virginia-grown grape varieties and their response to high hydrostatic pressure processing (HPP) (1). Dietary fiber was found to be the predominant carbohydrate, and red grape skins had higher total and insoluble dietary fibers than their white grape counterparts. The skins from variety Traminette had the highest water swelling capacity but the lowest oil retention capacity which might be associated with their large particle size. Variety Petit Verdot skins presented the highest total phenolic/ anthocyanins contents along with the highest DPPH• and ABTS•+ scavenging capacities. Although HPP treatment did not significantly (P>0.05) alter chemical composition of the grape skins, it led to decreased particle size and morphological change from flat and compact to loose and porous appearance. These microstructural changes favored water and oil retention capacities of the HPP-treated samples. HPP treatment also enhanced the aqueous acetone extraction yield in Traminette and the total phenolic and anthocyanins contents in Petit Verdot. These results demonstrate the potential applicability of HPP-treated grape skins as an antioxidant dietary fiber source to augment and enhance fiber-rich functional foods. With the information learned from this study, we are currently working on incorporating the HPP-treated grape pomace to meat to prepare salt-reduced sausage under HPP treatment and characterize the quality of prepared sausages.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2021
Citation:
Yixiang Xu, Edward Sismour, Zaid Abraha-Eyob, Shanta Jackson and Jayjuan M Robinson. (2021). Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five Virginia-grown grape varieties and their response to high hydrostatic pressure processing. Journal of Food measurement and Characterization (Under review).
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Progress 05/01/19 to 04/30/20
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producers, meat processors and the general food industry, and other interested parties. Changes/Problems:We encountered a one-and-half year delay in securing the lab-scale high hydrostatic processor which delayed the entire project. An extension request submitted in early 2020 was approved at the end of April 2020. A further delay ensued in response to the COVID-19 pandemic as the VSU campus was closed for about three months, from March to June 2020. As of July 2020, no student workers have been re-hired and researchers are scheduled for on-site work on a limited, rotating basis to follow social-distancing guidelines. Consequently, our current research activities and progress have been severely impacted by the pandemic. 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?
The lab-scale high hydrostatic processor (HPP) was successfully built by Harwood Engineering Company located in Walpole, MA. During the week of July 8, 2019-July 11, 2019, the PI and her research assistant traveled to Walpole for training regarding equipment operation and maintenance. The equipment was delivered at the end of July, 2019, and successfully set up in the PI's research lab at VSU. During the first several months after installation, the team worked to become familiar with machine operation and to develop a technique for processing grape pomace. As we obtained pressured-treated pomace, we began to investigate and quantify the effects of pressure treatment on multi-functional properties of grape pomace. Pomaces from five wine grape varieties were obtained during the 2019 harvest season (September-October) from three different vineyards at three locations in central Virginia. The collected pomace samples went through a series of pre-treatments including rinsing, freeze drying, and separating seeds and skin, prior to HPP processing. Currently, our efforts focus on determining pressure treatment conditions and their effect on physicochemical, microstructure, and antioxidant properties of the pomace.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2020
Citation:
Yixiang Xu, Edward Sismour, Zaid Abraha-Eyob, Shanta Jackson and Jayjuan M Robinson. (2020). Effect of high hydrostatic process on physicochemical, microstructure, and antioxidant properties of pomace from five Virginia-grown grape varieties. Journal of Food Science and Technology.
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Progress 05/01/18 to 04/30/19
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producer, meat processor, and other interested parties. Changes/Problems:There was a one-and- half year delay in securing the lab-scale high hydrostatic processor which results in a delay to the whole project for a similar period. What opportunities for training and professional development has the project provided?Two undergraduate students have been recruited to obtain hand-on training in the line with the first objective of the project. 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?
Virginia Department of General Service (DGS) approved a sole source purchase request for the lab-scale high hydrostatic processor (HPP) on August 30, 2018 and a purchase order was generated by Virginia State University (VSU) System and sent to Harwood Engineering Company on September 26, 2018 for manufacturing. Communication was made with the manufacturer for the update and approval for design on November, 2018 and was informed by the manufacturer on February, 2019 that some parts have been delayed which delayed the delivery day. Machine fabrication was completed at the beginning of June, 2019 and the PI and her research specialist went to Harwood Engineering Company located in Walpole, MA for installation and operation training July 8-11, 2019. The machine is currently being prepared for delivery and is expected to arrive at VSU July 30, 2019. After delivery and setup, we are planning to conduct the proposed tests.
Publications
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2018
Citation:
Naseeen Rehmani, Yixiang Xu, Edward Sismour. 2018. Salt Consumption Status, Adverse Effect on Health and Efforts in Reducing Salt in Processed Meat-A-Mini Review. Food Science and Technology (In preparaton)
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Progress 05/01/17 to 04/30/18
Outputs
Target Audience:The target audience at this stage of study is the scientific community, local grape producer, meat processor, 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?
In the first year, substantial effort has been put to secure the lab-scale high hydrostatic processor (HPP) to build non-thermal processing research capacity at Virginia State University. On June 2017 as soon as the grant was awarded, the purchase of a lab-scale HPP system from Stansted Fluid Power Ltd (a U.K. company) (which was included in the proposal) was made. However, on September, 2017, we were informed that Stansted Fluid Power Ltd went to liquidation and could not build the equipment for us. Since the equipment is unique and complex, few companies around the world have the capacity to build this equipment. After extensive research, we found that Harwood Engineering Company located in Walpole, MA is the only company able to build lab-scale HPP units in North America. Over the course of several months (September 2017 to November 2017), PI and her team discussed by phone with the company about the various designs and features to determine the configuration that would best meet our needs and the effort (labor and materials) that would be needed to build a suitable machine. On November 19-20, 2017, a trip has been made to Harwood Engineering to have a face-to-face discussion and negotiation. After coming back, a purchase requisition as a sole source purchase has been put at the beginning of 2018 and it took a while for the University to process the requisition. Because of the sole source and expensive equipment, the paperwork was sent to Virginia Department of General Service (DGS) for approval on May 2018 and was denied by DGS as a sole source purchase. University released Request for Information on July, 2018 and received only one response from Harwood Engineering. Currently, University plans to resubmit the sole source justification to Virginia DGS for approval again. In the meantime, we have worked on conducting the reviews on current research trend and status of salt reduction and one mini review paper entitled "Salt Consumption Status, Adverse Effect on Health and Efforts in Reducing Salt in Processed Meat-A Mini Review "has been prepared by one student under the guidance of PI. Furthermore, multi-functional properties of grape pomace have been characterized.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Nasreen Rehmani, Yixiang Xu, Edward Sismour. (2018). Salt Consumption Status, Adverse Effect on Health and Efforts in Reducing Salt in Processed Meat-A Mini Review. Food Science and Technology (In preparation)
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