IMPROVING THE PHYSICAL AND NUTRITIONAL FUNCTIONALITY OF FOODS AND FOOD INGREDIENTS

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1019852
• Project Start Date: Jul 11, 2019
• Project End Date: Jun 30, 2024
• Program Code: [(N/A)]- (N/A)

Project Director
Lambert, JO, D.

Recipient Organization
PENNSYLVANIA STATE UNIVERSITY
208 MUELLER LABORATORY
UNIVERSITY PARK,PA 16802

Performing Department
Food Science

Non Technical Summary
There is growing evidence that the diet plays an important role in human health. This relationship is complex and is influenced by both food- and consumer-specific factors. The chemical composition and potential health-related effects of a food are impacted by the genetics of the food ingredients used, the agricultural practices employed in raising those food ingredients, and the processing and formulation steps used in producing the final food product. However, a food only becomes part of a diet if people choose to eat it. Consumer food choice is driven by a combination of genetics, socioeconomic status, cultural heritage, and aesthetic and ethical beliefs. In order to improve consumer health, it is not only important to study ways of improving the "healthfulness" of foods, but also to explore approaches to increase consumer acceptance of these more "healthful" foods. This project brings together an interdisciplinary team of food chemists, food engineers, nutrition and health scientists, food microbiologists, and behavioral scientists to examine the relationship between food and human health in a comprehensive manner. The overall objective of this project is to develop fundamental knowledge of the food- and/or consumer-centered factors that mediate the relationship between food and human health, and to use this understanding to drive innovation in the health- and quality-related functionality of foods. It is expected that this project will generate new knowledge on key factors which dictate the quality- and health-related functionality of food and drive consumer food choice. This will allow us to ultimately contribute to improved public health through an improved food system. The results will be useful to food processors, public health policy makers, and consumers.

Animal Health Component

45%

Research Effort Categories

Basic

45%

Applied

45%

Developmental

10%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
702	5010	1180	29%
702	5010	2000	29%
702	5010	2020	14%
702	5010	3090	14%
702	3450	1100	14%

Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components;

Subject Of Investigation
3450 - Milk; 5010 - Food;

Field Of Science
2020 - Engineering; 1180 - Pharmacology; 3090 - Sensory science (human senses); 1100 - Bacteriology; 2000 - Chemistry;

Keywords

functional foods

bioactive components

food microstructure

oxidative stability

emulsions

biopolymers

human health

polyphenols

lipids

food choice

delivery systems

Goals / Objectives
Background & Significance The USDA has established Food Safety, Nutrition, and Health as a priority area for research. Within this broader priority, evaluating the "Function and Efficacy of Nutrients" and "Improving Food Quality" have been enumerated as key areas of investigation. While there is a growing body of evidence indicating the role of diet in consumer health, the relationship is affected by number factors that have not been investigated using integrated holistic approaches. The chemical composition and potential health-related bioactivity of a food is impacted by the genetics of the food ingredients used, the agronomic practices used to raise those food ingredients, and the post-harvest processing steps used in producing the final food product. Consumer food choice is driven by a combination of genetics, socioeconomic status, cultural heritage, and aesthetic and ethical beliefs. In order to improve consumer health, it is not only important to study ways of improving and maintaining the potential health-beneficial of foods, but also to explore the factors that underpin a consumer's choice of foods. Put simply, it does not matter if we understand what agronomic factors and post-harvest processing steps are needed to produce the most health beneficial broccoli, if consumers will not eat the broccoli because it does not taste good. This project brings together a team of investigator with complementary expertise in food chemistry (Elias, Coupland, Lambert), food engineering (Ziegler, Harte), food bioactivity (Lambert), nutritional science (Keller), sensory science and eating behavior (Keller, Hayes), psychophysics (Hayes), and food microbiology (Roberts) to examine the relationship between food and human health in a transdisciplinary manner that addresses issues pertinent to both food bioactivity and food choice. The project leverages on-going collaborations amongst the investigators (e.g. Food Qual Preference 73 [2019] 293; Food Chem 272 [2019] 172; J Dairy Sci 101[2019]3887; Food Qual Preference 68 [2018]125; Food Chem 255 [2018]414) and builds on the goal of a strategic collaborative grant from that Penn State College of Agricultural Sciences (PI: Lambert) to "establish a cross-disciplinary dialog... to develop a more comprehensive and integrated understanding of the relationship between food and human health". The overall objective of this project is to develop fundamental knowledge of the food- and/or consumer-centered factors that mediate the relationship between food and human health, and to use this understanding to drive innovation in the health- and quality-related functionality of foods. To accomplish this objective, we propose the following specific goals: 1. Exploring the impact of genetic, agronomic, and post-harvest processing factors on quality- and health-related functionality of foods and food components. Food ingredients are derived from different genetic varieties, raised using different agronomic practices, and often subjected to different post-harvest processing steps in the journey from farm to fork. The impact of these factors on the final phytochemistry, and sensory or health-related functionality of the product remains understudied. Our team has significant experience studying various points along this production chain using a collaborative approach to study cocoa, wine, beer, tea, dairy, and other complex food systems. For example, we have evaluated the impact of roasting, a critical step in cocoa processing, on the chemistry and putative anti-inflammatory effects of the final cocoa product (Food Chem. 255 [2018] 414). This objective will evaluate the impact of genetic, agronomic, and processing factors on the chemistry, sensory functionality, and health-related biological activity of a wide range of complex food systems. These studies will employ instrumental analysis to assess chemical composition, cell and animal models to evaluate health-related biological activity, and sensory analysis to determine human perception and acceptability.2. Understanding the effect of microstructure on the stability, bioavailability, and sensory impact of foods and food ingredients. The chemical components of every food are structured to some degree. In this context we are most interested in structures with scales between the visible shapes of the whole food (~10-3 m) and those of the individual molecules (~10-10 m). Structure at these intermediate scales (i.e., micro- or nano-structure) may include fat and sugar crystals, self-assembled lipid membranes, protein aggregates and fat emulsion droplets which can all affect the chemical reactivity (stability) as well as perceived texture and flavor of the food they contain. Controlling structure as a way to enhance the availability of appealing foods is therefore a key aspect of this integrated project. In one example of this approach taken by PIs in this project, dairy proteins were used to suppress the bitter taste of a beverage by binding the molecules responsible (J Food Sci 82 [2017] 509) and in another, the stability of a food to oxidation was increased by targeting an antioxidant to the reactive membrane (J Colloid Int Sci 459 [2015] 36). These examples illustrate the type of collaborative approach taken in these studies: (i) characterization of the structure by appropriate instrumental method, (ii) measurement of the functional effect of the structure (e.g., changes in flavor or chemical stability), (iii) manipulation of the structure by change in ingredients or processing conditions to control the functional property.3. Examining the influence of biological, cultural, and socioeconomic factors on food choice. The food choices made by consumers are a key determinant of dietary intake, making it a critical factor in the health of the general public. Ongoing projects by this team have used a variety of techniques and approaches to understand and characterize the individual drivers of food choice, including but not limited to human genotyping, neuroimaging, controlled laboratory studies of food sensation (Physiol Behav 188 [2018] 48; Chem Senses 41 [2016] 601), liking and intake, surveys, focus groups (Food Qual Pref 74 [2019] 147), and field-based interventions (Food Qual Pref 68 [2018] 125). Accordingly, we will conduct inter-disciplinary projects to better understand person-level factors that drive food choice, and the impact of these choices on population-level health outcomes.Outcomes & Impacts It is anticipated that this project will generate new knowledge on the key factors which dictate the quality- and health-related functionality of food and drive consumer food choice. An integrated understanding of these topics will allow us to drive innovation in area of food and food ingredient functionality, and ultimately contribute to improved public health through an improved food system. The results will be useful to a range of stakeholders including food processors, public health policy makers, and consumers.

Project Methods
1. To explore the effect of genetic, agronomic, and post-harvest processing on the quality and health-related functionality of foods and food ingredients, we will:A. Assess the bioactivity of these foods and food ingedients using various in vitro and mouse models of metabolic syndrome, inflammatory bowel disease, and cancer. We will examine the underlying mechanisms of action using biochemical, molecular, and immunohistochemical methods to determine changes in key signal transduction pathways and cellular and in vivo energetics. We will explore the impact of other dietary ingredients of the effects of the compound of interest. In vitro studies will be conducted in a well-equipped laboratory in the Department of Food Science. Animal studies will be conducted in AAALAC-approved animal facilities in at the Penn State University (Contributors: J. Lambert).B. Determine changes in the health- and quality-related chemistry of the foods using established food chemical analysis approaches including high performance liquid chromatography and gas chromatography. We will also use novel approaches such as electron paramagnetic resonance spectroscopy to assess redox stability and nuclear magnetic resonance spectroscopy-based metabolomics to understand changes in the chemistry of foods in a comprehensive manner (Contributors: R. Elias, J. Lambert, J. Coupland, G. Ziegler).2. To characterize the microstructure of foods and food ingredients, and understand the effects of these structures of food functionality, we will:A. Characterize the structure of emulsified lipids (e.g., droplet size, crystallinity, solid fat content, distribution of solutes) and how that structure affects their functional properties (e.g., stability, appearance, rheology, bioavailability). We will also develop strategies for delivering lipophilic bioactive ingredients (tocopherols, carotenoids, etc.) in oil-in-water emulsion systems. We will explore novel approaches to emulsion design in order to enhance the chemical stability of bioactive lipids during processing and storage, as well as increase bioavailability and efficacy of the target compounds in vivo. Approaches include interfacial engineering of emulsion droplets, use of solid lipid nanoparticles, and droplet size manipulation (Contributors: J. Coupland, R. Elias, J. Lambert).B. Continue to develop a semi-quantitative predictive model for the efficient formation of complexes based on guest chemistry and structure using a series of emulsifiers of varying hydrophilic-lipophilic balance and guests of varying hydrophobicity and size, quantify the efficiency of complex formation and develop rational guidelines for predictive modeling. Identify food-grade compounds that effectively compete with select aroma compounds for inclusion in starch and test their ability to potentiate aroma in a starch-based food matrix. Measure the stability and release properties of inclusion complexes using model guest compounds, and assess the "empty" V-helix method and electrospraying method to scale the production of starch-guest complexes. We will examine the bioavailability of guest molecules in these complexes using both in vitro and in vivo models (Contributors: G. Ziegler, R. Elias, J. Hayes).C. Evaluate the impact of novel processing (e.g. high pressure jet processing) and novel ingredient formulations (e.g. plant-based proteins) on the functionality of protein-rich foods. Cryo-transmission electron microscopy will be used to understand the microstructures formed by these processes and formulations. Established food functional assays will be used to determine the functionality of these food ingredients (Contributors: F. Harte, R. Roberts, R. Elias, J. Coupland, J. Hayes).3. To examine the influence to effect of biological, cultural, and socioeconomic factors on food choice, we will:A. Use state-of-the-art psychophysical methods to quantify sensory phenotypes in the laboratory. Such methods include but are not limited to direct scaling using generalized intensity scales, generalized hedonic scales, and rejection thresholds. Polypmorphisms in relevant taste genes will be determined using established methods and these high quality phenotypes are then linked to consumer segmentation, intake habits. DNA will be genotyped in collaboration with the molecular genetics laboratory at the Providence VAMC or at the Penn State Genomics core facility. This genotypic data allows us to explore biological drivers of sensory phenotypes, and ultimately, to better understand the food choices individuals make (Contributors: J. Hayes, K. Keller, G. Ziegler).B. Use neuroimaging techniques such as functional magnetic resonance imaging (fMRI) to evaluate changes in neural signaling in response to intake of foods and exposure to food-related cues. Such data will provide insight into the activation of learning and reward pathways by various types of foods and food ingredients (Contributors: J. Hayes, K. Keller).C. Use population-level data-sets such as the NHANES data to evaluate the relationship between differences in taste genetics, diet quality, and health outcomes. These approaches will allow us to expand results derived from studies of individuals to a population-level to identify associations between food choice and health outcomes (Contributors: J. Hayes, J. Lambert).

Progress 10/01/19 to 09/30/20

Outputs
Target Audience:The target audience reached by this project includes: academic food and nutrition scientists, industry food and nutrition scientists, other food industry stakeholders, and government officials with an interest in food, nutrition, and health. Changes/Problems:The COVID-19 pandemic caused Penn State University to suspend research activities from mid-March, 2020 until early July 2020. This led to a significant disruption in research productivity and extended delays for new animal and human subjects research. These activities require significant lead time to restart. Although the University has re-opened, the impact of the shutdown continues to be felt. Because the pandemic is on-going, new approaches and additional safety precautions are being developed for human subjects research. In spite of these delays, new animal modelstudies have been initiated (Goal 1) and new human subjects research (Goal 3) hasbeen approved to move forward. New opportunities were provided by the COVID-19 pandemic as well. One team member, Dr. John Hayes, has initiated a line of inquiry to understand the effect of COVID-19 on human taste and smell perception. This line of research is significant insofar as changes in taste and smell can impact food choice. What opportunities for training and professional development has the project provided?Training opportunities were provided to undergraduate and graduate students, as well as a post-doctoral associate.Hands-on research training as well as training in scientific communication andgrant writing were provided to trainees.Trainees had the opportunity to present their research as posters and oral presentations atlocal, national, and international scientific meetings. How have the results been disseminated to communities of interest?Results of this project were disseminated at the following scientific conferences: American Dairy Science Association, American Society of Nutrition, American Chemical Society, Institute of Food Technologists, and the Obesity Society. Presentations were also given to stakeholders in the food system at the Food Innovation and Engineering (FOODIE) conference and the 5th International Congress on Cocoa, Coffee, and Tea. Project faculty also provided information to the general public through interviews with media outlets. What do you plan to do during the next reporting period to accomplish the goals?The research accomplishments of the past year have yielded a significant amount of new data, but many questions remain and the results of this year's work have raised new questions. In the coming year, we will continue to pursue lines of inquiry aimed at addressing the major goals of this project. Goal 1. We plan to continue to examine the impact of processing on the chemistry and bioactivity of food plants. We plan to conduct more in-depth analysis of the results of our study on the impact of fermentation and roasting on the anti-inflammatory effects of cocoa. Specifically, we would like to better characterize the chemical components in cocoa that are responsible for the observed health effects. This will facilitate the development of health-related quality control markers that can be employed by cocoa processors. We will also conduct experiments to ascertain the role of the gut microbiome in the anti-inflammatory bioactivity of cocoa. We plan to expand our studies on cloves and collect more samples from diverse locations in Indonesia. These will allow us to develop a better picture of the phytochemical variability in cloves and to determine a more complete set of the environmental factors that may influence clove phytochemistry. Goal 2. We have four projects planned for 2020 - 2021 that are focused on food microstructure in dairy and dairy alternatives. In the first project, we aim to express functionality of plant protein concentrates, by increasing the monomeric forms of proteins that naturally occur as quaternary structures in pea and soy sources (project partially funded by the USDA-NIFA). In the second project, we aim to determine the effect of ionic environments on the stability of casein proteins, towards creating highly concentrated liquid protein ingredients, to substitute expensive and less convenient protein powders (partially funded by the National Dairy Council). In the third project, we will investigate the effect of minimal thermal treatments and pH modifications on the protein and calcium composition of native bovine casein micelles, to promote the use of micellar casein in rapid acid and rennet gels and in dairy powders with enhances emulsifying properties (partially funded by the National Dairy Council). Finally, we plan to complete a study on milk protein isolate functionality in frozen desserts. We also plan to continue studies focused on novel nanofiber scaffolds for cultured meat products. We will focus on the development of water-resilient, starch-pullulan nanofiber scaffolds for application in manufacture of cultured meat employing needleless electrospinning to produce cross-linked aligned fibers, and functionalize these scaffolding materials with dairy proteins to stimulate cell adhesion and proliferation. Goal 3.Over the next year, we plan to continue enrollment on our National Institutes of Health (NIH) funded longitudinal study (i.e., Brain mechanisms of overeating in children DK110060, PI: Keller). The goal of this project is to understand the neural, cognitive, and behavioral drivers of pediatric obesity. Although we will be going into the last year of the project, we are significantly behind in testing due to COVID-19, so it is anticipated that it will take at least 2 years to finish enrollment. The university has just approved our plan to return to face-to-face testing, although we will only be able to test families who are already enrolled in our study. This project will contribute essential knowledge to goal 3. We also plan to begin enrollment on another longitudinal cohort study pending funding from NIH (i.e., Characterizing resilience in food-cue induced overeating in children DK126050, PI: Keller). This project will enroll 140 healthy-weight children who vary by family risk for obesity and follow these children over a year to identify neural, cognitive, and behavioral factors which promote resilience to overeating in response to food marketing cues.

Impacts
What was accomplished under these goals? Significant progress was made toward all threegoals of this project during the first year (2019 - 2020) in spite of the COVID-19 pandemic and the associated shutdown of research from March until July, 2020. Goal 1. (Lambert, Ziegler, Elias) New studies were conducted to examine the impact of fermentation and roasting on the chemistry and anti-inflammatory activity of cocoa powder.These studies showed that while fermentation and roasting significantly reduce the total phenolic content and significantly alter the polyphenol profile in cocoa, these processing steps do not necessarily reduce anti-inflammatory activity of the resultant cocoa powder. We found, using a mouse model of obesity, that certain fermentation and roasting protocols result in improved anti-inflammatory activity in the gastrointestinal tract.Fermentation and roasting are important in the development of important sensory characteristics of cocoa.Our results suggest that it may be possible to simultaneously optimize the sensory and anti-inflammatory properties of cocoa.Studies were also conducted to examine phytochemical variability in cloves, and the potential role of environmental factors in mediating this variability.Preliminary results of these studies indicate that there is significant variability in the chemical composition of cloves grown in different locations in Indonesia.Current studies are exploring the environmental factors driving these differences. Although cloves are not an important crop in the United States, the insight gained from studies on environmental drivers of plant phytochemistry can be applied to specialty crops (spices, fruits, nuts) that are grown in the US. Goal 2. (Harte, Ziegler, Roberts, Coupland) Progress was made in characterizing food microstructures and using resulting insight to develop food ingredients with novel on functionality. Specifically, studies demonstrated the potential utility of novel processing technologies to improve the functionality of dairy ingredients in clean-label applications. Using high pressure jet processing, the Harte Lab was able to boost the foaming properties of skim milk powders without changing its ingredient declaration. The same technology demonstrated capability to improve the solubility of plant protein isolates and suspend cocoa in chocolate milk without the need of stabilizers (e.g., carrageenan). The latter is significant as the USDA is seeking solutions that allow for a carrageenan-free organic chocolate milk. Progress was also made in developing nanofiber scaffolding material from the Generally Regarded as Safe (GRAS) biopolymers octane succinate anhydride-modified (OSA) starch and pullulan by electrospinning for use in cultured meat production. Unlike alternatives, these scaffolds are edible and will potentially degrade with time allowing for perfusion of oxygen and nutrients into the growing muscle (meat) tissue. Finally, the functionality of nine pea protein isolates from various commercial sources were evaluated. This work revealed the composition and functional attributes of pea protein preparation varies widely when sourced from different suppliers. In addition, functional properties, as assessed in a simple pea protein-water system varied greatly and were "improved"as a result of homogenization. Principal component analysis revealed the pea protein products fell into three distinct groups driven primarily by solubility, foaming properties and sedimentation.A representative of each of the cluster was successfully used as a protein source in a non-dairy frozen dessert.Frozen desserts prepared using pea protein froze successfully but had difficulty holding air after extrusion. Goal 3. (Hayes, Keller) Further studies were conducted to examine the influence of biological, cultural, and socioeconomic factors on food choice.Over the past year, several significant methodological contributions to the study of the biological drivers of food choice in children have been made. A set of standardized food images that can be used to study food choice in children were developed by the Keller lab. A new statistical technique called time variant effects modeling (TVEM) was used to examine the role of food liking, taste, and perceived healthierin driving children's food choices.A technology-enhanced intervention and avatar game (i.e., Food Munchers http://146.186.106.208/) was also developed and showed preliminary effectiveness at improving energy intake regulation among some children. In addition, the Keller laboratory in collaboration with investigators at Fairleigh Dickinson Universitypublished results of an experimental study showing the efficacy of healthy default options at a popular children's theme park (Dalrymple et al., 2020). Finally, in collaboration with the University of Baltimore, we published results of an experimental study conducted in the National School Lunch Program showing that the addition of herbs and spices can increase vegetable intake among primarily low-income, African American high school students. These accomplishments have strengthened the evidence base on novel public health strategies to improve the nutritional quality of children's diets in the United States.

Publications

• Type: Journal Articles Status: Published Year Published: 2020 Citation: Higgins MJ, Hayes JE. 2020. Discrimination of Isointense Bitter Stimuli in a Beer Model System. Nutrients. 12(6):1560.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Nolden AA, McGeary JE, Hayes JE. 2020. Predominant qualities evoked by quinine, sucrose, and capsaicin associate with PROP bitterness, but not TAS2R38 genotype. Chemical Senses. May 29;45(5):383-90.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Bakke AJ, Carney EM, Higgins MJ, Moding K, Johnson SL, Hayes JE. 2020. Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit. Appetite. 150:104652. doi: 10.1016/j.appet.2020.104652
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Higgins MJ, Hayes JE. 2019. Regional variation of bitter taste and aftertaste in humans. Chem Senses. 44(9): 721732.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Voronin, G. L., Hettiarachchi, C. A., & Harte, F. M. 2020. High pressure jet spray drying of condensed skim milk results in powders with enhanced interfacial properties. Journal of Food Engineering, 292, 110249
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Voronin, G.L., Roberts, R., Felix, T.L., Coupland, J.N. and Harte, F. 2020. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science, 103(7):6003-6014
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Hettiarachchi, C.A., Swulius, M.T. and Harte, F. 2020. Assessing constituent volumes and morphology of bovine casein micelles using cryo-electron tomography. Journal of Dairy Science 103(5):3971-3979
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Hettiarachchi, C.A., Voronin, G., and Harte, F. 2019. Spray drying of high pressure jet processed condensed skim milk. Journal of Food Engineering, 261(11): 1-8
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Sari�ay, Y., Hettiarachchi, C., Culler, M., and Harte, F. 2019. Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates. Journal of Dairy Science, 102(8): 6820-6829
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Khoo WY, Chrisfield BJ, Sae-tan S, Lambert JD (2020) Mitigation of non-alcoholic fatty liver disease in high fat-fed mice by the combination of decaffeinated green tea extract and voluntary exercise. J Nutr Biochem. 76:108262.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Lambert JD, VanDusen SR, Cockroft JE, Smith E, Greenwood DC, Cade JE (2019) Bitter taste sensitivity, food intake, and risk of malignant cancer in the UK Womens Cohort Study. Eur J Nutr. 58: 2111  21.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Hatzakis E, Mazzola E, Shegog RM, Ziegler GR, Lambert JD (2019) Perseorangin: a natural pigment from Avocado (Persea americana) seed. Food Chem. 293: 15  22.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Dabas D, Elias RJ, Ziegler GR, Lambert JD (2019) In vitro antioxidant and cancer inhibitory activity of a colored avocado seed extract. Int J Food Sci. 2019: 6509421.
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Iatridi V, Armitage RM, Yeomans MR, Hayes JE. 2020. Effects of Sweet-Liking on Body Composition Depend on Age and Lifestyle: A Challenge to the Simple Sweet-LikingObesity Hypothesis. Nutrients. 12(9): 2702. doi: 10.3390/nu12092702
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Gaby JM, Bakke AJ, Baker AN, Hopfer H, Hayes JE. 2020. Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine. Nutrients. 12(9): 2522. doi: 10.3390/nu12092552
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Higgins MJ, Bakke AJ, Hayes JE. 2020. Personality traits and bitterness perception influence the liking and intake of pale ale style beers. Food Quality and Preference. 86: 103994.

Progress 07/11/19 to 09/30/19

Outputs
Target Audience:During this reporting period, the collaborating investigators presented the results of their studies to other researchers in food science and nutrition at national and international meetings, shared results with member of the food industry in one-on-one meetings and through short-courses, and shared their work with the general public through interviews with members of the media. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Graduate students and post-doctoral fellows had the opportunity to work with project faculty during this reporting period to learn research skills both in the classroom and in the laboratory. Students and post-docs also received training in non-research professional skills (e.g. written and verbal communication) through written reports and oral presentations given in class, in lab meetings, and in Departmental seminars. How have the results been disseminated to communities of interest?We have begun to disseminate the results of our studies during this reporting period through presentations in University seminars, one-on-one meetings with industry stakeholders, and interviews with the media. We have not yet published the results of these new studies in the peer-reviewed scientific literature. What do you plan to do during the next reporting period to accomplish the goals?Goal 1: We will continue to investigate the impact of processing on the chemistry, bioactivity, and quality of cocoa and wine. We will initiate new studies to examine the role of genetics and environment on the chemistry and anti-inflammatory effects of cloves. Goal 2: We will continue to characterize the functionality of natural compounds as food emulsifiers and antioxidants by using chemical and physical characterization methods. We will initiate efforts to examine the functionality of plant proteins as alternatives to dairy proteins in products such as ice cream, yogurt, and beverages since these are areas of growing interest to both industry stakeholders and the general public. We will continue to examine the structural and functional properties of food ingredients (e.g. caseins and starch) processed by novel methods (e.g. high pressure jet processing for casein and electrospinning for starch). Goal 3: We will continue to examine the role of genetics and environment on food preference and eating behavior. We will initiate new studies to examine the role of texture as a driver of food choice. We will continue to use functional magnetic resonance imaging to gain insight into the role of brain in processing food and environment information and driving eating behavior.

Impacts
What was accomplished under these goals? The following things were accomplished during the first 3 months of this project: Goal 1: Dr. Lambert's research group completed a study on the impact of fermentation and roasting on the anti-obesity and anti-inflammatory effects of cocoa in mice. His group began initial data analysis and the preliminary results indicate that the fermentation and roasting parameters can be optimized to improve the healthfulness of the resulting cocoa powder. Drs. Lambert and Elias initiated a collaborative project to examine the usefulness of enzymes (i.e. proteases, cellulase, and pectinase) to improve tannin extraction and color stability in red wines produced using hybrid wine grapes commonly grown in Pennsylvania and other states in the Northeastern USA. The goal is to provide winemakers that use hybrid grapes with tools to improve the quality and competitiveness of their products. Given the reported health-beneficial effects of polyphenols such as tannins, approaches to increase tannin levels in wines may yield wines with greater health beneficial effects. Goal 2: Dr. Coupland and Dr. Elias continued their collaboration to examine the potential usefulness of alkylresorcinols as natural emulsifiers in foods. This work included examining the relationship between alkylresorcinol tail-length and emulsifying properties in water and oil emulsions, and characterizing the potential antioxidant activity of these molecules. Dr. Harte's group continued it's work on the structure of the casein micelle and how novel processing techniques (i.e high pressure jet processing) alter the structure of the casein micelle. Their results indicate that high pressure jet processing alters the physical properties of the milk leading to improved foam stability and enhanced emulsion stability. These findings indicate that high pressure jet processing may allow for the elimination emulsifying agents in dairy-based emulsions. Goal 3: Dr. Hayes' research group collaborated with Dr. Ziegler's research group to examine how different taste-active components in foods may interact to enhance the sensory properties food. Specifically, can combinations of non-nutritive sweetners be used to provide enhanced sweetness to foods with lower levels of added sweetner. In addition, they continued look at how genetics and regional distribution of taste receptors impact sensory perception and sensitivity to chemosensory input such as bitter taste or the pungency of a food. Dr. Keller's research group examined how food environment, including food labels, impact food intake and activation of eating-related centers in the brain. These results will provide insight into the factors that drive eating behaviors and may indicate opportunities to intervene and correct unhealthy eating behaviors.

Publications