Progress 11/15/18 to 09/30/20
Outputs
Target Audience:This project is targeting the scientific community and product developers who are interested in improving spray dryingand microencapsulation technology. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The graduate students in Food Engineering and Agricultual Engineering will have opportunities to learn about current topicsand network with sicentists and peers. How have the results been disseminated to communities of interest?The information about course offerings was shared with U.S. institutions through the point of contact at eachinstitution. What do you plan to do during the next reporting period to accomplish the goals?The multi-institutional course will be offered and the outcome of the course and the feedback from the instructors and studentswill be shared to improve the course.
Impacts
What was accomplished under these goals?
A multi-institutional course for current and emerging topics in food and agricultural engineering has been developed. At theUniversity of Illinois, Urbana-Champaign, it will be offered as FSHN 598 Innovations in Food Engineering in Spring 2021.Here is more information about the course. Course Description: This multi-institutional course provides a broad perspective of innovation as applied to food engineering.The course will provide a general overview and case studies of current and emerging research areas in food and agriculturalengineering and processing by different research groups in the nation. The course will demonstrate the efforts among foodengineers and scientists in the nation to advance engineering knowledge and technologies for the purpose of improving foodsafety, quality and security, and enhance health benefits of food products through extensive research in focused areas. Course Objectives: 1. Familiarize graduate students to current and emerging research areas in food, agricultural engineering,and processing. 2. Provide graduate students general knowledge of emerging food science and engineering topics. 3. Create a peer network of researchers and mentors for professionals. 4. Provide opportunity to connect students with top researchers in food engineering across the U.S. 5. Connection with peers in food engineering area. 6. Get examples of how to organize and transfer complex information to diverse audiences. Learning Outcomes: Upon completion of this course, students will: 1. Become familiar with approaches used in by-product utilization and value-added processing in food andagriculture. 2. Become familiar with the engineering and processing approaches for health. 3. Learn recent developments in engineering and processing in sustainable food systems
Publications
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Progress 11/15/18 to 09/30/19
Outputs
Target Audience:This project is targeting the scientific community and product developers who are interested in improving spray drying and microencapsulation technology. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A graduate student have been trained during the project year. The student hasbeen trained to understand the function of microfluidic chips and how zein self-assembles in the chip. The student also has been trained for various analytical techniques. How have the results been disseminated to communities of interest?The results from this project year have been reported at the Institute of Food Technologists Annual Meeting (IFT 2019). What do you plan to do during the next reporting period to accomplish the goals?The study on zein self-assembly will be carried out more and the diffusion of core material will be analyzed with colleagues in peer institutions. The application of the self-assembly within spray drying will be explored.
Impacts
What was accomplished under these goals?
During this period, microfluidic chip was used to explore formation of particles using zein self-assembly.The microfluidic chip is a micro-reactor which precisely manipulates and controls fluidic reagents. There are many advantages in using a microfluidic chip including small reagent volume, selectivity, and rapid reaction. Zein is a group of prolamines extracted from corn which can form self-assembled nanoparticles in water or low concentration of ethanol in a microfluidic chip. However, the zein nanoparticles are not stable, especially in a neutral pH solution due to its isoelectric point. The objective of this research was to increase the stability of zein nanoparticles by incorporation of a modified starch via a microfluidic chip. A T-junction configuration of the microfluidic chip was used to fabricate the zein nanoparticle complexes. The dispersed phase was 1% zein in 70% (w/v) ethanol and the continuous phase was a modified starch solution at various concentrations: 0%, 1%, 2.5%, 5%, 7.5%, and 10% (w/w). pH was adjusted to three for both phases. The flow rates were 10 ml/h and 30 ml/h, respectively. Effective diameter, polydisperity index, and turbidity of the zein nanoparticle suspensions were measured. The suspensions were mixed with the same volume of the dissociating reagents (SDS, urea, and DDT) to assess the driving force for the complexes formation. Sodium chloride (0 mM, 25 mM, 50 mM and 125 mM) was added into the nanoparticle suspensions to show the stability of the nanoparticles in various ionic strength environments. The effective diameter increased from 117.8±14.5 to 198.7±13.9 nm as the concentration of the modified starch increased from 0 to 10% (w/w). The polydisperity indexes did not show the significant difference between samples. Both hydrogen bonding and hydrophobic interaction contributed to the formation of the nanoparticle complexes. The turbidity increased as the concentration of the modified starch increased, from 0.343±0.012 to 1.784±0.260 at 600 nm wavelength. Compared with zein nanoparticles, the nanoparticlecomplexes were stable without any precipitation in various sodium chloride concentrations. The improved stability will expand the application of zein nanoparticles as an encapsulation vehicle for many functional compounds.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Xuanbo Liu and Youngsoo Lee. 2019. Fabrication of zein-modified starch nanoparticle complexes via microfluidic chip. IFT Annual Meeting, New Orleans.
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