Progress 06/01/18 to 05/31/22
Outputs
Target Audience:Members of the target audience included apple farmers and food technologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Under this project, the graduate student in agricultural economics was trained in online survey development as well as qualitative interviewing in an effort to learn more from both consumers and producers. Additionally, the student was able to produce outreach publications for general audiences on how specialty crop producers, including apple growers, were able to manage operations during the first year of the COVID-19 pandemic. Graduate students in agricultural engineering and food science have received training on experimental design, coursework and experiential learning, and participation in professional meetings. How have the results been disseminated to communities of interest?We have produced outreach publications on how specialty crop producers, including apple growers, managed their operations during the COVID-19 pandemic. These results were also presented at the 2021 Illinois Specialty Crop Conference. The new apple chips production methods were introduced to food and agricultural research community in six national and international meetings, including the ACS 26th Annual Green Chemistry & Engineering Conference, Annual Meeting of the Institute of Food Technologists, and American Society of Agricultural and Biological Engineers Annual International Meeting. It will also be presented at the 2022 National Conference on Next Generation Sustainable Technologies for Small Scale Producers in September, 2022 in Greensboro, North Carolina. 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 this project, a simple and low-cost approach was developed to produce nutrition-fortified, colorful, children-friendly apple chips that can be used to produce value-added products from waste or low value apples, thus benefiting both apple farmers and consumers. Objective 1: Develop three fortification strategies for dried apple products using the culled apples of (a) naturally disease resistant cultivar(s). The effects of different fruit juices (apple, grape and cranberry) on water removal and enhancement of bioactive compounds in apple slices treated by an osmotic dehydration process with (PVOD) and without (OD) a vacuum were investigated. The OD process represents the first fortification method while the PVOD is the second fortification method evaluated in this study. The third fortification method was coating of apple slices with colorful fruit and vegetable powders (beet, blueberry, carrot, and cranberry). For fortification methods 1 and 2, the rates of water removal and solid gain were used to evaluate the effectiveness of processes. In both OD and PVOD processes, the concentrated grape juice was the most effective in moisture removal from apple tissues. The result also indicated that vacuum treatment before osmotic dehydration (PVOD) was more effective in moisture transfer enhancement. For fortification with fruit/vegetable powders, the key technical hurdle was how to allow the powders to uniformly stick onto apple chip surface even after drying. Besides characterization of the fruit and vegetable powders, different coating formulations were evaluated, including using acetylated monoglyceride (AMG) as a plasticizer to reduce agglomeration and unevenness and polysorbate-80 (PS-80) as a surfactant to lower the contact angel for better spreading of coating solution. The coating solutions were prepared by dissolving the selected f/v powder (10% w/v) in distilled water, with 1% (w/v) AMG and 0.16% (w/v) PS-80. Using a combination of AMG and PS-80 reduced the agglomeration of powders on the surface of chips and gave better surface coverage of coating. A uniform and even coating layer was observed on apple chips in formulations with AMG and PS-80 as compared to that without AMG and PS-80. Objective 2: Evaluate the nutritional quality, shelf-life, and consumer acceptance of the fortified dried apple products. The effects of two fortification methods (OD and PVOD) with fruit juices on nutrients enhancement and calcium infusion in apple tissues after drying were evaluated by determining the total phenolic content (TPC) and antioxidant capacity (AOC) of the apple before and after drying. For all three juices, the final dried apple chips obtained by OD or PVOD followed by AD had a higher TPC and AOC than those of fresh apples, showing that nutrient was enriched after impregnation. The OD process is also shown to be effective in calcium fortification of apple slices in all treatments, with US (when ultrasound treatment was added) to be the most effective. Compared to fresh apples, the calcium content increased by a factor of 10 in almost all the treated samples, showing the effectiveness of the osmotic method for calcium fortification. The highest calcium content was recorded in the US2 samples at 40% wt sucrose, over 16 times higher than that in the fresh apple. In calcium fortification treatment, all the apple samples after hot-air finish drying had a TPC content significantly higher than that in fresh apple except that treated by VC2/AD. In fruit and vegetable powder coated apple slices (method 3), we evaluated the quality of apple samples with an accelerated shelf-life study. TPC and AOC of the coated (C) and uncoated (UC) dried apple chips were determined over a storage period of 28 days at three temperatures (35, 45 and 55 degrees C). Additionally, measurement of textural attributes and color characteristics was also done. Results showed that at Day 0, TPC of UC apples was 50.3% higher in the coated samples. Similarly, the coated samples had a DPPH activity of 95.93% which was 77.84% higher than UC samples. Overall, in addition to added color from the fruit and vegetable powders, a higher value of total phenolics and antioxidant capacity was observed in powder coated apple chips, which were well retained during the storage period and storage at 35 degrees C. We also conducted a literature review on consumer preferences and willingness to pay for fortified foods. In general, consumers are willing to pay more for foods that are fortified and have additional nutritional benefits, but there can also be hesitancy towards the technologies used to accomplish fortification. Further, at the end of the day, taste and price are still very important attributes that drive consumers' food decisions. We also prepared an experimental design and obtained IRB approval to formally test consumer acceptance of the fortified dried apple products; however, due to research restrictions during the COVID-19 pandemic, we were unable to complete the consumer sensory testing. Objective 3: Evaluate the economic benefits of the value-added dried apple products to the apple growers. Tele-interviews with apple growers and small apple processers were conducted to understand the current challenges facing apple farmers and apple products production. The evaluation from the stakeholders on the new apple chip production methods developed in this project was also collected. The key takeaways include a) value-added production (of apples) is beneficial to apple growers and should be encouraged. It is an effective way for farmers to increase profit and thus sustainability; b) utilizing waste apples will benefit small growers as they do not have the capability to recycle or find other usage of the apple waste; c) the process must be affordable, and better to have a relatively high return on investment (ROI); d) apple production is seasonable and thus production of shelf-stable products, like apple chips will be welcomed, e) colorful apple chips will be attractive to kids, thus increasing fruit consumption; f) farmers are aware of the importance of sustainable production and value-added is a way out; and g) a full understanding of the potential costs and benefits is needed. Objective 4: Conduct outreach programs for apple growers, K-12 schools, Extension professionals, and the public. We have produced outreach publications on how specialty crop producers, including apple growers, managed their operations during the COVID-19 pandemic. These results were also presented at the 2021 Illinois Specialty Crop Conference. The new apple chips production methods were introduced to food and agricultural research community in six national and international meetings, including the ACS 26th Annual Green Chemistry & Engineering Conference, Annual Meeting of the Institute of Food Technologists, and American Society of Agricultural and Biological Engineers Annual International Meeting. It will also be presented at the 2022 National Conference on Next Generation Sustainable Technologies for Small Scale Producers in September, 2022. Objective 5: Prepare graduate students to become future leaders in the food industry and agribusiness. Two PhD students and one Master student are involved in this project. One PhD student works on the development of juice infusion as a nutrition fortification method and the other PhD student works on the application of food powders to fortify the apple chips. The Master student works on economic and consumer aspects. The graduate students have received training on experimental design, coursework and experiential learning, and participation in professional meetings. The experiential learning experiences included developing instructional modules, teaching laboratory sessions, and mentoring undergraduate student research projects.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Wang X, Kahraman O and Feng H. 2022. Impact of osmotic dehydration with/without vacuum pretreatment on apple slices fortified with hypertonic fruit juices. Food and Bioprocess Technology, https://doi.org/10.1007/s11947-022-02834-z.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Kapoor R, Malvandi A, Feng H and Kamruzzaman M. 2021. Real-time moisture monitoring of edible coated apple chips during hot air drying using miniature NIR spectroscopy and chemometrics. LWT Food Science and Technology, https://doi.org/10.1016/j.lwt.2021.112602.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Kapoor R and Feng H. 2021. Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods. Powder Technology, 395, 290-300, https://doi.org/10.1016/j.powtec.2021.09.058.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2022
Citation:
Pandalaneni K, Kahraman O, Ding J, Kapoor R and Feng H. 2022. Plant-based foods. In: Smart Food Industry: The Blockchain for Sustainable Engineering (Volume II Current Status, Future Foods, and Global Issues), (eds.) Jacob-Lopes E, Zepka LQ, Depra MC, Taylor & Francis Group, LLC, Abingdon, United Kingdom (In Press).
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2022
Citation:
Kapoor R, Karabulut G, Malvandi A and Feng H. 2022. Exploring the potential of ultrasound technology for non-thermal and sustainable drying of heat-sensitive material. 26th Annual Green Chemistry & Engineering Conference, ACS, June 6-8, 2022, Reston, Virginia.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Kapoor R, Karabulut G and Feng H. 2022. Vitamin E delivery systems stabilized by plant-based natural biopolymers: Fabrication, stability, physiochemical properties, and rheology. Annual Meeting of the Institute of Food Technologists, June 10-13, Chicago, Illinois.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Kapoor R and Feng H. 2021. Ultrasound-assisted formation of vitamin E delivery systems stabilized by plant-based natural biopolymers. Annual Meeting of the Institute of Food Technologists (Virtual).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Kapoor R and Feng H. 2021. Characterization of physicochemical, thermal, microstructural and packing properties of blueberry, cranberry, beet, and carrot powders dried using different methods. Annual Meeting of the Institute of Food Technologists (Virtual).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Wang X, Kahraman O and Feng H. 2021. Impregnation-mediated natural fortification of sliced apples with hypertonic fruit juices: mass transfer kinetics and product quality. ASABE Annual International Meeting (Virtual).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wang X and Feng H. 2019. Osmotic pressure of selected osmotic solutions estimated by Vant Hoffs equation and a thermodynamic equation. 2019 Annual International Meeting, American Society of Agricultural and Biological Engineers, Boston, Massachusetts (Virtual).
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2022
Citation:
Wang X and Feng H. 2022. Utilization of low-value apples to produce colorful, nutrition-fortified apple chips by osmotic dehydration. 2022 National Conference on Next Generation Sustainable Technologies for Small Scale Producers, Sept. 7-9, 2022, Greensboro, North Carolina.
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Progress 06/01/20 to 05/31/21
Outputs
Target Audience:Members of the target audience included apple farmers and food technologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two PhD students are involved in involved this project. One works on the development of juice infusion as a nutrition fortification method and the other works on the application of food powders to fortify the apple slices. 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?In Year Fourof this project, we will: Focus on the sugar absorption control by large molecular osmotic agents in osmotic dehydration process. The purpose is to control the sugar gain in apple slices and improve the nutrition profile in osmotic dehydration process. Evaluate sensory acceptance with our target demographic (K-12 children). Consumers will rate their overall liking and specific attribute likings (e.g., color, flavor, texture) for each product.
Impacts
What was accomplished under these goals?
The synergic effect of adding salts in osmotic solutions (sucrose and fructose) was examinedfor the purpose ofprovidinginformation of choosing proper osmotic solution for the dehydration processes. Sodium chloride and calcium lactate (CaLac) were used as salt additives. The results indicated that osmotic pressure in mixed sugar and salt systems had significant synergetic effect with regard to osmotic pressure. But the synergetic effect decreased as the water content increasing in the systems. Pretreatments with vacuum and ultrasound in twomodes were used to enhance osmotic dehydration process and to deliver calcium into apple slices. In Mode 1, tenminutes of vacuum or ultrasound treatment was performed for 50 minutes at room temperature, while in Mode 2vacuum or ultrasound treatment with tenminute intervals in one-hour osmotic dehydration process was used. Sucrose solution of 40%, 50% and 60% (w/w) was used as the osmotic solution with 1.5% (w/w) CaLac as the calcium source. In one-hour osmotic dehydration, though 60% (w/w) sucrose solution could remove more moisture and obtain higher solid gain, the highest calcium infusion was obtained with 40% (w/w) sucrose solution treatment with Mode 2, reaching a calcium content in apple slices of 3,644.19 ug/g dry basis. After hot air finish-drying, it was found that that the vacuum and ultrasound treatment could not only improve the mass transfer in osmotic dehydration process, but could also affect the mass transfer in the hot air finish-drying process. With Crank's model calculation, the water diffusivity coefficient of fresh apple in hot air drying was 4.21E-10 m2/s, and it was 4.51E-10 m2/s, 4.41E-10 m2/s, and 6.15E-10 m2/s for apple slices treated with vacuum in Mode 1, ultrasound in Mode 1 and Mode 2, respectively. However, the value was lower for the apple slices treated with vacuum in Mode 2, which was 3.85E-10 m2/s. For the food powder coating study, after the drying operation, dried apple samples subjected to food powder coating (cranberry powder was used as a model powder for coating) as a fortification method were analyzed for their physico-chemical and nutritional properties. Apple chips, both coated (C-A) and uncoated (UC-A) were cooled to room temperature and stored in sealed aluminum foil laminated bags with nitrogen flushing and stored at threedifferent temperatures (35, 45 and 55 degrees C) for 35 days. On days 0, 7, 14, 21, 28 and 35, samples weighing around 25 g each were removed from the oven and evaluated for various changes including color, texture, total phenolic content, antioxidant activity and microbiological activity.For the color analysis, the L*, a*, b* values of coated samples were 20.44, 39.23 and 18.01, respectively. By the end of storage study, at 35 degrees C, L* value decreased by 39.62 % to 12.34 (i.e., the samples became darker), the sample had an a* value of 33.56 and a b value 24.32. Hardness is one of the highly considered texture attributes of dried apples by consumers. The higher the value, the relatively firmer the texture of the samples.At Day 0, coated apple sample exhibited a hardness value of 35.90 N, not significantly different from that of uncoated apple samples having a value of 34.75 N. For the nutritional analysis, at day 0, the TPC of uncoated apple chips was 16.19 mg GAE/100 g of sample while the coated apple chips showed a TPC of 24.34 mg GAE/100 g of dry mass (50.33% increase). By the end of the storage study, i.e., at day 35, a 28.49, 70.09, 84.12% decrease in TPC was observed in the coated apple chips at 35, 45 and 55 degrees C, respectively. Similarly, the coated apple chips had an antioxidant activity of 95.93%, which was around 77.84% more than that of the uncoated apple chips. No microbial activity was detected in any samples till the last day of storage study.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Xiaojuan Wang, Ozan Kahraman and Hao Feng. 2021. Impregnation-mediated natural fortification of sliced apples with hypertonic fruit juices: Mass transfer kinetics and product quality. ASABE annual international meeting, poster and paper.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Ragya Kapoor and Hao Feng. 2021. Effect of drying methods on physicochemical, thermal, and packing properties of blueberry, cranberry, beet, and carrot powders. Technical research paper presented at the 2021 Institute of Food Technologist (IFT) conference. July 2021; Chicago, Illinois.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Ragya Kapoor and Hao Feng. 2021. Ultrasound-assisted formation of vitamin E delivery systems stabilized by plant-based natural biopolymers. Technical research paper presented at 2021 Institute of Food Technologist (IFT) conference. July 2021; Chicago, Illinois.
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Progress 06/01/19 to 05/31/20
Outputs
Target Audience:Members of the target audience included apple farmers and food technologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two PhD students are involved in this project. One works on the development of juice infusion as a nutrition fortification method and the other works on the application of food powders to fortify the apple slices. 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?In Year Threeof this project, we will perform consumer evaluation tests. An economic analysis will also be conducted. The findings of the project will be disseminated to farmers.
Impacts
What was accomplished under these goals?
In Year Twoof this project, osmotic dehydration with and without vacuum assistance was employed as a pretreatment for drying apple slices by a conventional drying process. The apple-slice samples were treated with concentrated juices to partially remove moisture and to fortify apply slices. A food powder coating as a second fortification method was also explored. The results are as follows: 1. Different concentrated juices (apple, grape, cranberry) were used to conduct osmotic dehydration of apple slices. After a 2.5-hour treatment with the concentrated juices of apple, grape, and cranberry, the moisture content of the apple slices reduced from 85% (wet basis) to 62%, 50%, and 56%, respectively. The use of concentrates of mixed juice (apple andcherry (AC), cranberry andblackberry (CB), and raspberry lemonade (RL)) was also investigated for fortification purpose in osmotic dehydration tests. Apple slices achieved moisture reduction of 5%, 6%, and 7% after 2.5 hours osmotic treatment without a vacuum for the AC, CB, and RL juice mixtures, respectively. When a vacuum was applied, the moisture reduction increased to 11%, 9%, and 12% after osmotic dehydration for only 1.5 hours. It is found that the total phenolic content and the antioxidant capacity of the apple slices pretreated with osmotic dehydration followed by hot air drying were higher than those of the fresh apples, due to the infusion of nutrients from the fruit juices. 2. Different powders (blueberry, carrot, beet, and cranberry) were selected as coatings to fortify apple slices. The physical properties were characterized, including moisture content (MC), water activity (aw), glass-transition behavior, bulk and tapped density, mean particle diameter (d50), and morphology of the particles. The MC, aw, and d50 of the selected powders were in the ranges of 4-8%, 0.14-0.34, and 35-145.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wang, X. and Feng, H., 2019. Osmotic pressure of selected osmotic solutions estimated by Vant Hoffs equation and a thermodynamic equation. 2019 Annual International Meeting, American Society of Agricultural and Biological Engineers, Boston, MA.
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