CREATING A PORTFOLIO OF INNOVATIVE AND SAFE FOOD INGREDIENTS FROM CANNONBALL JELLYFISH (STOMOLOPHUS MELEAGRIS).

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: ACTIVE
• Funding Source: AFRI COMPETITIVE GRANT
• Reporting Frequency: Annual
• Accession No.: 1024639
• Grant No.: 2021-67017-33442
• Cumulative Award Amt.: $459,826.00
• Proposal No.: 2020-03959
• Project Start Date: Jan 1, 2021
• Project End Date: Dec 31, 2025
• Grant Year: 2021
• Program Code: [A1364]- Novel Foods and Innovative Manufacturing Technologies

Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016

Performing Department
(N/A)

Non Technical Summary
Higher demands for novel, nutritious and safe foods that can satisfy the requirements of modern and health-conscious consumers are expected in the years ahead. This creates opportunities for the food industry to introduce specialty, exotic and gourmet foods and ingredients that are not typical in the diet of domestic consumers. Cannonball jellyfish (Stomolophusmeleagris), a type of edible jellyfish with high collagen and mineral content, is found in the waters of the southeast coast of the U.S. including the Gulf Coast and it is anewcommercial fishery in several states including Georgia where it has become one the largest fisheries by landings.Currently, the local jellyfish industry only commercializes salted and dried (SD) jellyfish which is processed in rural coastal communities of the U.S. Furthermore, most of the U.S. jellyfish production is exported to several Asian countries where it has been consumed for centuries and small quantities are locally sold. The poor domestic demand and the recent decline in exports of SD jellyfish due to recent economic events are the most pressing issues facing the U.S. jellyfish industry. Our team at the University of Georgia (UGA) Department of Food Science and Technology in collaboration with the UGA Marine Extension and Georgia Sea Grant has identified several opportunities to diversify the U.S. jellyfish industry's portfolio of products to increase its overall competitiveness and proposes to develop novel, high-quality and safe food ingredients using U.S.-caught cannonball jellyfish.Recent climate change-related events have altered the currents and increased the temperature andacidityof the oceans due to the excessive quantities ofCO2in the atmosphere. This has significantly reduced the number of natural jellyfish predators and has affected the population dynamics while promoting the growth and survival of jellyfish in several areas around the world. Because of its nutritional content, unique properties and predicted future abundance, jellyfish has been considered as one of the foods of the future. Jellyfish can potentially be used as an excellent raw material for developing novel, nutritious and safe food ingredients. Compared to other species of edible jellyfish,extremely limitedscientific information is available on the nutritional, functional andphysico-chemical properties of cannonball jellyfish. This information is critical for the development of high quality,novel,and safe food products. The long-term goal of this project is to introduce U.S.-caught jellyfish and its products to the domestic market. The comprehensive approach of this project will a) support economic development and job creation in the rural coastal communities of the U.S.; b) help the emerging U.S. jellyfish industry in safely delivering novel food ingredients to local consumers; and c) increase the current profits of the U.S. jellyfish industry. This project will generate the knowledge and technology needed for developing novel and safe food ingredients from locally sourced jellyfish. The domestic demand for jellyfish products may be improved by offering new products that are safe, convenient, and tasty to local consumers. Specific objectives of the proposed project are: 1) determine the macro and micronutrients, collagen type and content, and phenolics of cannonball jellyfish obtained from the coastal waters of Georgia and Gulf Coast of the U.S.; 2) develop the technology for producing high quality and innovative food ingredients from cannonball jellyfish; 3) develop food applications for the newly developed food ingredients from cannonball jellyfish; and 4) assess the economic viability of producing novel food ingredients/products from cannonball jellyfish.The knowledge generated in this science-based project can be adopted by the U.S. seafood industry, research scientists, food entrepreneurs, and other stakeholders to make informed decisions about supporting the development of their local seafood industry. This will tremendouslyhelpthe emerging U.S. jellyfish industry and will create opportunities in the rural coastal communities of the U.S. This research may also contribute positively to the environment as well as food and nutritional security of the U.S. while promoting a healthy life for present and future generations.

Animal Health Component

55%

Research Effort Categories

Basic

30%

Applied

55%

Developmental

15%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	0819	1000	80%
502	0899	2000	20%

Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
0899 - Wildlife and natural fisheries, general/other; 0819 - Natural fisheries, other;

Field Of Science
1000 - Biochemistry and biophysics; 2000 - Chemistry;

Keywords

cannonball jellyfish

culture-based bacteria

marine gelatin

metagenomics

novel food ingredients

Goals / Objectives
Major Goal: To generate the knowledge and technology needed for developing novel and safe food ingredients from cannonballjellyfishThe specific objectives of this 4-year project are:1) Determine the macro and micronutrients, collagen type and content, and phenolics of cannonball jellyfish obtained from the coastal waters of Georgia and Gulf Coast of the U.S.;2) Develop the technology for producing at least two high quality and innovative food ingredients from cannonball jellyfish;3) Develop at least one food applicationfor the newly developed food ingredients from cannonball jellyfish; and4) Assess the economic viability of producing novel food ingredients/products from cannonball jellyfish

Project Methods
Determination of the macro and micronutrients, collagen type and content, phenolics of cannonball jellyfish obtained from the coastal waters of Georgia and Gulf Coast of the U.SFirst, we will determine the proximate composition, amino acid, mineral profile, total collagen, type of collagen, structural properties, color, and phenolic compounds of salted and dried, and fresh cannonball jellyfish obtained from obtained from the coastal waters of Georgia and Gulf Coast of the U.S.Proximate composition:Moisture, total crude protein, crude fat, and ash content will be determined by using the AOAC Official Method 934.01 (oven drying), 976.05 (automated Kjeldahl method), 948.15 (Mojonnier acid hydrolysis method), and 938.08 (furnace combustion), respectively. Total crude protein content will be analyzed by quantifying the total N.Amino acid and mineral profile:It will be determined using the standard AOAC 994.12 method. The mineral composition of the samples will be quantified by ICP.Total collagen:it will be quantified by following the based on determining the total hydroxyproline content. Type of collagen:an SDS-PAGE analysis will be performed by following a method using 5% stacking gel and 7.5% resolving gel.Structural properties:the infrared spectra of dried jellyfish samples will be collected byFTIR.L*, a*, and b* chroma and hue angle values of samples will be determined using a CIE colorimeter.Phenolic compounds:Total phenolics will be determined by a modified Folin-Ciocalteau colorimetric method. Phenolic compounds will be characterized by HPLC.Developing high quality and innovative food ingredients from cannonball jellyfish.Novel and safe jellyfish powders that can be used as food ingredients will be produced from both SD and fresh jellyfish. First, jellyfish samples will be hydrolyzed with various solutions containing organic acids and/or enzymes at different temperatures and times; homogenized; crosslinked with food-grade hydrocolloids; dialyzed with regenerated cellulose dialysis tube; andsprayand/or freeze dried.Characterization of dried jellyfish powders:Powders will be analyzed for antioxidant activity, moisture, water activity (aw), color, particle size distribution, BET particle surface area, microstructure, thermogravimetry (TGA), and differential scanning calorimetry (DSC) every 3 months for 12 months.Shelf life stability:Powders (25 g) will be stored at 2 temperatures (24°C and 40°C) and 2 levels of relative humidity: medium (40-50%) and high (>75%). Samples will be analyzed once every three months for 12 months for moisture, aw, color, particle size distribution, BET particle surface area, microstructure, TGA, and DSC.Toxicological testing:Powders will be analyzed for the possible presence of marine toxins. Ciguatoxin and other polyether toxins will be examined by HPLC.Spoilage bacteria and human pathogen testing:Powders will be suspended in phosphate-buffered saline and screened for the presence of major spoilage microorganisms and human pathogens including Pseudomonas spp., Shewanella spp, and Vibriospp. Ingredient stability and challenge study:Powders will be inoculated with spoilage bacteria,Pseudomonas fluorescens, andShewanella putrefaciensand stored at 2 temperatures (24°C and 40°C) and 2 levels of relative humidity: medium (40-50%) and high (>75%). Samples will be drawn once a month for 12 months to analyze for the survival of each inoculated microorganism, along with the enumeration of total aerobes, total yeasts and molds, total coliforms, fecal coliforms, andEscherichia coli.Developing applications for the newly developed food ingredients from cannonball jellyfishThe functionality of the newly developed jellyfish powders in several food systems will be evaluated. Jellyfish ingredients will be assessed as gels, food thickeners/ stabilizers, emulsifiers, and foams, as well as a microencapsulating agent for oils.Gels:Dried jellyfish powders will be mixed with distilled water at 60°C at a concentration of 6.67 (g/100 g). The mixture will be homogenized, poured in plastic cylindrical molds (3 cm diameter x 2.5 cm height), and cooled down at 10°C for 16-18 h for gel maturation. Gel strength will be determined by using a texture analyzer (TA.XT Express Connect, USA).Food thickeners/stabilizers:Liquid prototypes will be prepared by dissolving 0.1 - 3 g of dried jellyfish powders in 100 mL of water. The pH (2.5 - 8) of the prototypes will be adjusted by adding a solution of citric acid and/or KCl. Also, the salt concentration of the prototypes will be adjusted from 0 to 5 g/100 mL. Viscoelastic properties of the liquid prototypes will be determined at different temperatures (4, 10, 20, 25, 50, and 80 °C) using a rheometer. The solubility of jellyfish ingredients and organoleptic properties of the liquid prototypes will be reviewed and evaluated as food thickeners/stabilizers that can be used in salad dressings and soups. Also, pork/beef sausage prototypes will be prepared using a standardized formula containing 0.5 - 3% (wet basis) of dried jellyfish powders. The meat batter will be stuffed into 26 mm cellulose casings, hand-linked, and heat-processed at 85 °C for 25 min. Then, sausages will be cooled, packed, and stored at 4 °C. Physicochemical properties, purge values, and texture profile analysis of the sausages will be determined.Food emulsions:Oil-in-water and water-in-oil emulsions will be prepared by mixing distilled water, vegetable oils, and dried jellyfish powders. Stable emulsions will be prepared with different ratios of oil: water (from 1:10 to 10:1; v/v) using different concentrations (0.5, 1, 2, and 3 g/100 g) of dried jellyfish powders. Emulsifying properties of jellyfish powders including emulsion activity index (EAI), emulsion stability index (ESI) will be determined. Also, foaming properties including foam expansion and foam stability of mixtures containing jellyfish powders will be determined. The emulsions' droplet size distribution, zeta potential and flow behavior and viscoelastic properties will be determined.Microencapsulated oil powders:The feasibility of using jellyfish powders as an encapsulating agent will be evaluated by spray drying the previously prepared stable oil-in-water emulsions at 160 °C and 80°C of inlet and outlet air temperatures, respectively. The resulting powders will be analyzed for microencapsulation efficiency, color, fatty acids methyl esters, protein, fat, moisture, ash, microstructure, EDS, particle size distribution, and BET surface area.Statistical analysis:Data will be statistically analyzed using the Statistical Analysis Software (SAS) version 9.4.Experiments and analyses will be performed in triplicate. Means and standard deviations obtained from triplicate analyses of independent experiments will be reported. Analysis of Variance and Tukey's studentized range test will be performed to determine differences among treatments at a significance level of < 0.05.Assessing the economic viability of producing novel food ingredients/products from cannonball jellyfishAn economic feasibility study for the implementation of the methods developed in the technical feasibility studies at a commercial scale will be carried out. Operational characteristics needed to scale up commercial production of food-grade ingredients from cannonball jellyfish will be described. Input supply requirements, capital investment costs, labor, and overhead expenditures needed to meet production requirements will be explored. A sensitivity analysis of possible returns on capital investment and revenue streams will be conducted to show if the adoption of new processing methods is fiscally feasible and supports adopting new processing methods. Finally, a sensitivity run of ex-vessel values for harvesters and downstream processor revenues will be analyzed in IMPLAN to show possible economic impacts to the state's economy.

Progress 01/01/24 to 12/31/24

Outputs
Target Audience:Entrepreneurs, researchers, and experts from academia and government have made great strides in understanding how to produce jellyfish collagen-based products. Building on this knowledge, we're now able to create high-quality collagen products from cannonball jellyfish harvested off the coast of Georgia. Our team has worked closely with industry partners and academic researchers, sharing insights and exploring innovative methods for hydrolyzing and purifying jellyfish collagen. Changes/Problems:During this grant reporting period, our research activities proceeded without encountering any significant changes or issues. Our team successfully executed the research tasks and delivered results according to the established schedule. Consequently, there was no necessity to alter our primary approach within this timeframe. What opportunities for training and professional development has the project provided?This project has supported the training of several doctoral students in the Department of Food Science and Technology at the University of Georgia. Peter Chiarelli, a Ph.D. candidate, received a prestigious USDA NIFA Predoctoral Fellowship for his project titled "The Utilization and Training of a New Generation Seafood Innovation Scientist from Undesirable Seafood Products." He also authored a peer-reviewed article published in Food Hydrocolloids. Joinul Islam, another Ph.D. student, has been actively involved in this project and is preparing a manuscript for submission to Marine Drugs. Javier Cruz, also a doctoral student, is currently working on the project and focusing his research on how processing conditions affect the viscoelastic properties of jellyfish gelatin gels. How have the results been disseminated to communities of interest?In 2024, one peer-reviewed article from this project was published in Food Hydrocolloids, and another manuscript is currently being prepared for submission to Marine Drugs. Preliminary findings were shared by Project Director (PD) Mis Solval at the USDA NIFA Project Directors' Meeting held at the University of Massachusetts, Amherst. Additionally, PD Mis Solval, along with graduate students Peter Chiarelli and Javier Cruz, delivered three presentations at the 22nd World Congress of Food Science and Technology hosted by the International Union of Food Science and Technology (IUFoST) in Rimini, Italy. Highlighting the impact of the research, Dr. Mis Solval was invited to present at the prestigious 8th Freiberg Collagen Symposium, organized by the FILK Freiberg Institute in Germany, in recognition of his pioneering work on jellyfish collagen. He and Mr. Chiarelli also presented at the Georgia Bio Life Sciences Summit in Atlanta, GA, and Dr. Mis Solval shared additional findings at the 9th GelAvista Meeting held virtually. What do you plan to do during the next reporting period to accomplish the goals?Our team will continue to explore how chemical and enzymatic hydrolysis affect the quality and nutritional value of jellyfish gelatin and collagen peptides. We are also preparing a detailed economic analysis to assess the feasibility and production costs of jellyfish-based products. These efforts will help guide future development and commercialization of high-value, collagen-rich seafood ingredients.

Impacts
What was accomplished under these goals? Goal 1: Understanding the Nutritional Profile of Jellyfish-Based Products. Our team analyzed the nutritional content of both salted, dried jellyfish (SDJ) and fresh jellyfish. We discovered that these products are excellent sources of marine collagen and essential amino acids--particularly glycine, hydroxyproline, and proline. However, they also contain relatively high levels of minerals. Our analysis suggests that type I collagen is likely the dominant collagen type in cannonball jellyfish. Additionally, we determined that the isoelectric point of jellyfish collagen is approximately 4.4. Goal 2: Developing Jellyfish-Derived Collagen Products. We successfully developed two new products from jellyfish collagen: jellyfish gelatin and jellyfish collagen peptides. The gelatin--classified as Type A--was produced through acid hydrolysis, followed by ultrafiltration, deodorization, and freeze-drying. It demonstrated promising gelling and viscoelastic properties. Meanwhile, the collagen peptides were created through enzymatic hydrolysis, then purified and dried using ultrafiltration, adsorption, and either freeze-drying or spray-drying techniques. Goal 3: Exploring Functional Applications of Jellyfish Gelatin and Peptides. We tested the jellyfish gelatin powders as thickeners, stabilizers, and emulsifying agents in food applications. We also evaluated their potential for forming hydrogels. Early results show that jellyfish collagen peptides are highly water-soluble and may serve as eco-friendly cryoprotectants in frozen food systems.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K., & Chiarelli, P. (2024). Jellyfish: An emerging and sustainable collagen source that will satisfy the evolving demands of modern American consumers. 8th Freiberg Collagen Symposium organized by FILK Freiberg Institute. Oral Presentation. Freiberg, Germany
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K. (2024). Developing innovative food products from cannonball jellyfish. 22th World Congress of Food Science and Technology - IUFoST. Oral Presentation, Rimini, Italy
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K., & Cruz, J. (2024). A comparative study of the viscoelastic properties of hydrolyzed marine and mammalian collagens gels. 22th World Congress of Food Science and Technology - IUFoST. Poster Presentation, Rimini, Italy.
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K., Chen, J., & Fluech, B. (2024). Creating A Portfolio Of Innovative And Safe Food Ingredients From Cannonball Jellyfish (Stomolophus meleagris).. USDA  NIFA AFRI Novel Foods and Innovative Manufacturing Technologies Annual Grantees Conference. University of Massachusetts, Amherst
• Type: Peer Reviewed Journal Articles Status: Accepted Year Published: 2025 Citation: Chiarelli, P. G., Fair, C. G., Pegg, R. B., & Mis Solval, K. (2025). Modifying and improving the Bloom strength and rheological properties of jellyfish gelatin. Food Hydrocolloids, 159, 110692
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Chiarelli, P., Pegg, R., & Mis Solval, K. (2024). 4.15.25. P.15.093. Assessing bloom dtrength and rheological properties of modified, hydrolyzed collagen derived from Cannonball jellyfish (Stomolophus meleagris). In 22nd World Congress of Food Science & Technology, The Future of Food is Now: Development, Functionality & Sustainability (pp. 515). Rimini, Italy
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K., & Chiarelli, P. (2024). The commercial production of jellyfish collagen peptides.. Georgia Bio Life Science Summit. Atlanta, GA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Mis Solval, K. (2024). Cannonball Jellyfish: An emerging and sustainable collagen source for producing high-value products to satisfy the demands of modern consumers. 9th GelAvista Meeting. Portugal and Online. Invited Oral Presentation.

Progress 01/01/23 to 12/31/23

Outputs
Target Audience:Entrepreneurs and researchers within the food industry, alongside counterparts from academia and government agencies, have acquired significant insights into the manufacturing of jellyfish collagen-based products. Leveraging these insights, we can now produce premium-grade jellyfish collagen-based products. Our team has thoroughly discussed research discoveries and innovative techniques for hydrolyzing and purifying jellyfish collagen, collaborating closely with industry stakeholders and academic researchers. Changes/Problems:During this grant reporting period, our research activities proceeded without encountering any significant changes or issues. Our team successfully executed the research tasks and delivered results according to the established schedule. Consequently, there was no necessity to alter our primary approach within this timeframe. What opportunities for training and professional development has the project provided?Peter Chiarelli, a doctoral candidate specializing in Food Science and Technology, has been integral to this project. Mr. Chiarelli was awarded the prestigious USDA NIFA Predoctoral Fellowship, facilitating his research endeavor titled "The Utilization and Training of a New Generation Seafood Innovation Scientist from Undesirable Seafood Products." Moreover, Mr. Chiarelli's scholarly contributions are underscored by authoring two peer-reviewed articles in renowned journals, such as Food Bioscience and Trends in Food Science and Technology. His academic achievements have been further recognized by receiving a Feeding Tomorrow Graduate Scholarship from the Institute of Food Technologists (IFT). Additionally, Joinul Islam, a doctoral student in the UGA Department of Food Science and Technology (FST), has received training within this project. Mr. Islam's scholarly pursuits are evidenced by authoring a peer-reviewed article, currently under review for publication in Trends in Food Science and Technology. Furthermore, Javier Cruz, another doctoral candidate within the UGA FST program, is currently undergoing training as part of this project. Mr. Cruz's research investigates the impact of processing conditions on the viscoelastic properties of jellyfish gelatin gels, significantly advancing our understanding in this field. How have the results been disseminated to communities of interest?In 2023, two peer-reviewed articles were successfully published, one appearing in Food Bioscience and the other in Trends in Food Science and Technology. PD Mis Solval shared preliminary project outcomes during the USDA NIFA PD's Annual Meeting in Davis, CA. Moreover, PD Mis Solval and Peter Chiarelli delivered a presentation on the project's discoveries at the Georgia Seafood for the Future Symposium, a significant event attended by key stakeholders from the regional seafood industry. Notably, two popular articles underscored the significance of this research in 2023, further amplifying its impact and relevance. What do you plan to do during the next reporting period to accomplish the goals?Moving forward, our team remains committed to further exploring the impact of chemical and enzymatic hydrolysis techniques on both the quality and nutritional attributes of the jellyfish collagen-derived food ingredients. Additionally, we will provide a comprehensive economic evaluation detailing the viability and potential costs associated with producing jellyfish-based products.

Impacts
What was accomplished under these goals? Objective 1: Through our research efforts, we have effectively delineated the nutritional composition of jellyfish-based products, notably salted dry (SD) jellyfish. Our findings revealed that SD jellyfish is a rich source of essential amino acids, prominently glycine, hydroxyproline, and proline, alongside elevated mineral content, particularly Aluminum (Al), Sodium (Na), and Chlorine (Cl). Furthermore, our investigation suggests that cannonball jellyfish predominantly contain type I collagen, with an isoelectric point of approximately 4.4. Objective 2: Demonstrating our commitment to innovation, we have successfully formulated two distinct products: jellyfish gelatin and jellyfish collagen peptides, derived through both partial and complete hydrolysis of jellyfish collagen, respectively. Noteworthy advancements include the development of type A gelatin powders, boasting remarkable gelling properties and viscoelastic characteristics, achieved through meticulous acid hydrolysis, ultrafiltration, and freeze-drying techniques. Simultaneously, our efforts have produced jellyfish collagen peptides via enzymatic hydrolysis and ultrafiltration, adsorption, and freeze/spray drying methodologies. Objective 3: In alignment with our strategic goals, we have comprehensively evaluated jellyfish gelatin powders, exploring their utility as food thickeners, stabilizers, and emulsifying agents. Furthermore, ongoing investigations are assessing the potential of jellyfish collagen peptides as a novel cryoprotectant.

Publications

• Type: Journal Articles Status: Published Year Published: 2023 Citation: Chiarelli, P. G., Suh, J. H., Pegg, R. B., Chen, J., & Solval, K. M. (2023). The emergence of jellyfish collagen: A comprehensive review on research progress, industrial applications, and future opportunities. Trends in Food Science & Technology, 104206. https://doi.org/10.1016/j.tifs.2023.104206
• Type: Journal Articles Status: Published Year Published: 2023 Citation: 4. Chiarelli, P. G., Chen, J., Pegg, R. B., & Solval, K. M. (2023). Demineralization enhances the physicochemical properties of hydrolyzed collagen powders derived from cannonball jellyfish (Stomolophus meleagris). Food Bioscience, 56, 103183. https://doi.org/10.1016/j.fbio.2023.103183
• Type: Journal Articles Status: Under Review Year Published: 2024 Citation: Islam, J. & Solval, K.M. 2024. Advancements in Marine Collagen: Exploring New Sources, Processing Approaches, and Nutritional Applications. Under review in Trends in Food Science & Technology.
• Type: Journal Articles Status: Other Year Published: 2024 Citation: Chiarelli, P.G., Pegg, R.B.,& Solval, K.M. 2024. The effect of crosslinking, pH, maturation temperature, and solid concentration on the Bloom strength and viscoelastic properties of gels prepared with hydrolyzed collagen derived from jellyfish (S. meleagris). In preparation for Journal of Food Engineering.
• Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Mis Solval, K. (2023). Creating A Portfolio Of Innovative And Safe Food Ingredients From Cannonball Jellyfish (Stomolophus meleagris). USDA  NIFA AFRI Novel Foods and Innovative Manufacturing Technologies Annual Grantees Conference

Progress 01/01/22 to 12/31/22

Outputs
Target Audience:A graduate student presented the preliminary results of this research at the 2022 Annual Meeting of the Institute of Food Technologists in Chicago, IL. In addition, Dr. Mis Solval's team connected with graduate students and professionals from industry, academia, and the federal government interested in marine collagen-based products. As a result, a non-disclosure agreement (NDA) was filed to initiate industry collaborations. We anticipate more partnerships with industry and other academic researchers soon. Moreover, the PD organized and delivered a workshop entitled "Georgia Seafood for the Future" in Brunswick, GA, where preliminary results from this and related projects were presented and discussed with the audience that was comprised of the local seafood industry, state government, and academia. Overall, the food industry learned effective ways to produce collagen powders from U.S.-caught jellyfish. Furthermore, academia and federal government researchers accumulated more knowledge regarding developing gelatin powders from salted dry jellyfish via acid hydrolysis and freeze-drying. Changes/Problems:No significant changes /problems were encountered during the reporting period. The team continued working on achieving the project's goals on time. Therefore, there was no need to modify the primary approach during this timeframe What opportunities for training and professional development has the project provided?One Ph.D. candidate (Peter Chiarelli) majoring in Food Science and Technology continues working on the project. Furthermore, Mr. Chiarelli presented preliminary findings at the 2022 Annual Meeting of the Institute of Food Technologists (AMIFT). He was awarded 1st place winner of the graduate student poster competition - Aquatic Food Products division. Excitingly, Peter received several research awards, including the IFT Feeding Tomorrow Scholarship. A senior scientist joined the team in August 2022 and is also being trained in the project. How have the results been disseminated to communities of interest?The PD organized and delivered a workshop entitled "Georgia Seafood for the Future" in Brunswick, GA, where he and his team presented preliminary results of this project to professionals from the local seafood industry, academia, and federal government. Moreover, the graduate student who is working on this project delivered a presentation entitled "Microencapsulation of Lactobacillus rhamnosus GG with pomegranate polyphenols and sodium alginate-crosslinked jellyfish gelatin" at the 2022 AMIFT. Finally, The PD visited the largest Cannonball Jellyfish processing operation in North America, located in the Gulf of Santa Clara, Mexico, where he and his team connected with the Mexican jellyfish industry and explained his current efforts to develop jellyfish-based products. What do you plan to do during the next reporting period to accomplish the goals?The team will continue studying the effect of chemical and enzymatic hydrolysis on the quality and nutritional properties of the resultant jellyfish-based products. In addition, we plan to report on the potential commercial applications of collagen extracted from cannonball jellyfish. Finally, we plan to report the preliminary results of jellyfish powders in food applications.

Impacts
What was accomplished under these goals? First, our team continues characterizing the physicochemical properties of cannonball jellyfish (Objective 1). The results of recent efforts will soon be published in a peer-reviewed article currently in preparation. Furthermore, a review article discussing the potential commercial applications of jellyfish is in preparation and will be submitted for publication soon. Additionally, the team continues studying the effect of hydrolyzation on the physicochemical properties of resultant jellyfish-based powders (Objective 2). For example, we discovered that the gelling properties of jellyfish gelatin powders are affected by pH, maturation temperature, and mineral content. Furthermore, two types of products are currently being evaluated: gelatin powders and collagen peptide powders (Objective 3). Preliminary results have indicated that gelatin powders with interesting gelling properties can be successfully developed from cannonball jellyfish. Also, collagen peptide powders with peptide sizes <20 KDa. have been produced via acidic and enzymatic hydrolysis. Overall, the team is preparing three peer-reviewed articles that will be submitted for publication in the summer of 2023 with preliminary results of this project. In addition, preliminary results have been presented at the Annual Meeting of the Institute of Food Technologists in Chicago, IL.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Chiarelli, P., and K. Mis Solval. (2022). Microencapsulation of Lactobacillus rhamnosus GG with pomegranate polyphenols and sodium alginate-crosslinked jellyfish gelatin. IFT Annual Meeting, Chicago, IL.
• Type: Conference Papers and Presentations Status: Published Year Published: 2022 Citation: Mis Solval, K. 2022. Creating A Portfolio Of Innovative And Safe Food Ingredients From Cannonball Jellyfish (Stomolophus meleagris). USDA  NIFA AFRI Novel Foods and Innovative Manufacturing Technologies Annual Grantees Conference. July 7-8, Virtual.

Progress 01/01/21 to 12/31/21

Outputs
Target Audience:This research was featured at the 2021 Annual Meeting of the Institute of Food Technologists. After the meeting, several global food corporations interested in developing marine-based gelatin products discussed potential collaborations with the team. As a result, several non-disclosure agreements (NDA) have been filed to initiate industry collaborations. We anticipate several collaborations with industry and other academic researchers. Overall, the food industry gained knowledge on the effective ways to produce gelatin powders from U.S.-caught jellyfish. Furthermore, researchers from academia and the federal government accumulated more knowledge regarding developing gelatin powders from salted dry jellyfish via acid hydrolysis and freeze-drying. Changes/Problems:No significant changes /problems were encountered. Unfortunately, the current COVID-19 pandemic delayed the delivery of several supplies needed for the project. However, our team could conduct the proposed research activities and present results on time. Therefore, there was no need to modify the primary approach during this timeframe. What opportunities for training and professional development has the project provided?One graduate student (Peter Chiarelli) majoring in Food Science and Technology graduated with an M.Sc. from the lab. Mr. Chiarelli continues working in the lab and is currently pursuing a Ph.D. degree in Food Science and Technology. Furthermore, Mr. Chiarelli presented research findings at the 2021 Annual Meeting of the Institute of Food Technologists (AMIFT). Excitingly, Peter Chiarelli has received several awards, including the Southeastern IFT Student Leadership Award, the IFT Board Leadership Award, the John. J. Powers Graduate Scholarship, the Morrison and Genevieve Loewenstein Scholarship, the GA Sea Grant Research Traineeship, and the Dr. Manjeet S. Chinnan Graduate Student Support. How have the results been disseminated to communities of interest?A peer-reviewed article was published in Food Bioscience (IF=4.24). Also, Mr. Chiarelli presented an abstract at the virtual 2021 AMIFT where he was awarded second place winner of the graduate student poster competition. Moreover, PD delivered a presentation entitled "Creating A Portfolio Of Innovative And Safe Food Ingredients From Cannonball Jellyfish (Stomolophus meleagris)" at the 2021 AMIFT. What do you plan to do during the next reporting period to accomplish the goals?We will continue studying the effect of chemical and enzymatic hydrolysis on the quality and nutritional properties of the resultant jellyfish-based food ingredients. In addition, we plan to report on the nutritional properties of fresh jellyfish.

Impacts
What was accomplished under these goals? First, our team characterized salted dry jellyfish's proximate and selected nutritional composition (Objective 1). Then, we studied the feasibility of developing gelatin powders with gelling properties from salted dry jellyfish (Objective 2). Preliminary results of this research project were a) published in a peer-reviewed article, b) used to file a provisional patent, and c) presented at International Conferences, including the 2021 Annual Meeting of the Institute of Food Technologists. In addition, recent accomplishments in this area have been featured in the popular press.

Publications

• Type: Journal Articles Status: Published Year Published: 2021 Citation: Chiarelli, Peter G.; Ronald B. Pegg; Govindaraj Dev Kumar, and Kevin Mis Solval. 2021. Exploring the feasibility of developing novel gelatin powders from salted, dried cannonball jellyfish (Stomolophus meleagris). Food Bioscience: 101397. IF: 4.240. https://doi.org/10.1016/j.fbio.2021.101397