Location: Healthy Processed Foods Research
2016 Annual Report
Objectives
The goal of this research is to continue the investigation, development and commercialization of several new infrared (IR) and ultraviolet (UV) based processing technologies including infrared drying, dry blanching, sequential infrared (IR) dry-blanching/dehydration and hot air-drying (SIRDBHAD), and
combined IR and UV disinfection, and IR dry-peeling of specialty crops. Further goals of this research are to use new process technologies including microwave, solar thermal, vacuum forming, casting, extrusion, pasteurization, and homogenization, alone or in combination, to add value to specialty crops. Specific objectives are listed below:
Objective 1: Enable new, efficient and sustainable commercial infrared and ultraviolet based methods for processing specialty crops to improve food quality, value and safety.
Sub-objective 1.1 Investigate and commercially demonstrate an energy efficient drying technology for producing high quality nuts.
Sub-objective 1.2 Investigate, demonstrate, and commercialize a novel IR technology for producing healthy crispy snacks.
Sub-objective 1.3 Develop IR heating and ultraviolet (UV) technology for improved drying efficiency and safety of nuts.
Sub-objective 1.4 Develop sustainable IR peeling technologies for fruits and vegetables.
Objective 2: Enable economical, input-efficient and sustainable commercial microwave and solar thermal methods for processing specialty crops while improving product quality and value.
Sub-objective 2.1. Develop microwave systems for drying and extracting high-value compounds from specialty crops and their co-products.
Sub-objective 2.2 Develop a medium-scale solar thermal cabinet dryer with the capability to operate 24 hours a day during specialty crop harvest periods.
Sub-objective 2.3 Develop solar thermal alternatives for heat-intensive specialty crop processing unit operations beyond cabinet drying.
Objective 3: Enable novel, value-added commercial forming, casting and extrusion methods for processing fruits, vegetables and legumes with improved food safety and nutrition.
Sub-objective 3.1 Develop vacuum forming technologies that can be implemented to increase utilization and consumption of specialty crops and their co-products in a variety of nutritious and value-added forms.
Sub-objective 3.2 Apply the tools of nanoscience to the casting of edible films to improve safety, extend shelf-life and improve quality.
Sub-objective 3.3 Develop healthy and sensory enhanced, ready-to-eat extruded healthy foods from legumes, specialty crops, cereals, fruits and vegetables and their fractions.
Objective 4: Enable new, commercial methods of pasteurizing legumes and specialty crop-based beverages and yogurts, for improved flavor, bioactives and shelf life.
Approach
The research and development of new processing technologies can add value to
specialty crops through the development of new foods containing up to 100%
specialty crop based ingredients with enhanced healthfulness, convenience, and overall consumer appeal. Increased consumption of nutritious fruit, vegetable, nut, and legume based foods will improve the American diet and reduce the prevalence of obesity in our nation. This research will also improve profitability for U.S. growers and processors by increasing demand for specialty crops and by developing new value added products with high potential for export. Development of sustainable processing technologies which result in energy and water savings is another benefit of this research. Food safety will also be improved. Infrared, ultraviolet, microwave, solar thermal, forming, casting, extrusion, pasteurization and high pressure homogenization processing technologies will be explored, alone and in combination, to form novel value added food systems. Ultimately, effects of processing on final product properties will be characterized and processing methodologies optimized to maximize final product quality, safety, nutritional value, and sensory properties. An extensive network of collaborators from universities, research institutes in other countries, commodity organizations, medical research labs and the food industry, as well as sizable grants from Federal and State agencies and industry groups, will be used to support and insure a high degree of impact resulting from the research proposed in this project plan. Scientific impact will ultimately be achieved through scientific publications, patents, new mathematical models and transference of these technologies into commercialization.
Progress Report
All milestones for this progress period have been met. We have made progress on commercializing the sequential infrared dry blanching and hot air drying process to produce healthy vegetable snacks. Using funding from the California Energy Commission and a commercial partner we are building commercial scale equipment to implement this process. Under a second grant by the California Energy Commission and in collaboration with University California Davis, we are building equipment to use infrared to dry walnuts and save energy during their processing. This process will be implemented commercially this fall harvest. Our infrared peeling research continues and the processes are being optimized. We also have made progress on our solar drying capabilities. Under a grant from the California Department of Food and Agriculture we have also developed a novel solar thermal drum drier and are testing it to dry fruit and vegetable purees and pomaces. We have studied the properties of unique potential solar cabinet materials and collectors. We also continue our research with Children’s Hospital Oakland Research Institute on metabolic balance bars and completed several clinical trials this year as well as improved the sensory qualities of this healthful bar. Progress has been made on using the tools of nanoscience to improve the properties of edible films. In addition, a Binational Agricultural Research and Development Fund (BARD) grant is supporting additional research on ultraviolet treatment of mushrooms. Finally progress has been made on development of legume-based snacks and beverages.
Accomplishments
1. New walnut drying process saves energy while maintaining quality. Walnut drying is expensive and energy intensive and California produces 99% of the U.S. walnuts, amounting to 570,000 tons per year. ARS researchers in Albany, California discovered that 25-44% of energy in walnut drying could be saved by separating the hulled in-shell walnuts into two moisture groups and then pre-drying the walnuts using catalytic infrared (IR) emitters to quickly (within 2 to 4 min) remove the surface moisture. Due to the success of last year’s pilot test, a commercial scale 10-15 ton/h IR pre-drying unit is being fabricated (through a collaboration with University of California, Davis and funding from the California Energy Commission) which will be demonstrated during the 2016 harvest season. The successful commercialization of this new process will make the walnut industry more sustainable by increasing energy and processing efficiencies.
None.
Review Publications
Kim, S., Lee, S., Nam, S., Friedman, M. 2016. Elm tree (Ulmus parvifolia) bark bioprocessed with Mycelia of Shiitake (Lentinus edodes) mushrooms in liquid culture: Composition and mechanism of protection against allergic asthma in mice. Journal of Agricultural and Food Chemistry. 64(4):773-784. https://doi.org/10.1021/acs.jafc.5b04972.
Finotti, E., Bersani, E., Del Prete, E., Friedman, M. 2015. Application of a functional mathematical index (FMI) for predicting effects of the composition of jujube fruit on nutritional quality and health. Journal of Food Composition and Analysis. 42:164-170. doi: 10.1016/j.jfca.2015.03.003.
Ding, C., Khir, R., Pan, Z., Wood, D.F., Tu, K., El-Mashad, H., Berrios, J.D. 2016. Improvement in storage stability of infrared dried rough rice. Food and Bioprocess Technology. 9(6):1010-1020.
Bingol, G., Milczarek, R.R., Balaban, M., Yu, W. 2015. Computer and control applications in a vegetable processing plant. In: Hui, Y.H., Özgül Evranuz, E., editors. Handbook of Vegetable Preservation and Processing. 2nd edition. Boca Raton, FL: Taylor and Francis Group. p. 393-412.
Pan, Z., Li, X., Venkitasamy, C., Shen, Y. 2015. Food peeling: conventional and new approaches. In: Geoffrey, W.S., editor. Reference Module in Food Science. Elsevier. p. 1-9. Available: http://dx.doi.org/10.1016/B978-0-08-100596-5.03091-2.
Pan, Z., Venkitasamy, C., Li, X. 2016. Infrared processing of foods. In: Geoffrey, W.S., editor. Reference Module in Food Science. Elsevier. Available: http://www.sciencedirect.com/science/article/pii/B978008100596503105X.
Wu, B., Pan, Z., Qu, W., Wang, B., Wang, J., Ma, H. 2015. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. LWT - Food Science and Technology. 57:90-98.
Zhang, Y., Pan, Z., Venkitasamy, C., Ma, H., Li, Y. 2015. Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal. LWT - Food Science and Technology. 62:1154-1161.
El-Mashad, H.M., Pan, Z. 2015. Food decontamination using nanomaterials. Food Control. 1(2):00011. doi: 10.15406/mojfpt2015.01.00011.
Wang, B., Mahoney, N.E., Pan, Z., Khir, R., Wu, B., Ma, H., Zhao, L. 2015. Effectiveness of pulsed light treatment for degradation and detoxification of aflatoxin B1 and B2 in rough rice and rice bran. Food Control. 59:461-467.
Ding, C., Khir, R., Pan, Z., Tu, K., El-Mashad, H. 2015. Effect of infrared and conventional drying methods on physicochemical characteristics of stored white rice. Cereal Chemistry. 92(5):441-448.
Zheng, Y., Zhang, R., Pan, Z. 2016. Investigation of adsorption kinetics and isotherm of cellulase and B-Glucosidase on lignocellulosic substrates. Biomass and Bioenergy. 91:1-9.
Wang, B., Khir, R., Pan, Z., El-Mashad, H., Wood, D.F., Mahoney, N.E., Wu, B., Ma, H., Xingrong, L. 2015. Simultaneous drying and decontamination of rough rice using combined pulsed light and holding treatment. Journal of the Science of Food and Agriculture. 96(8):2874–2881. doi: 10.1002/jsfa.7458.
Wang, B., Venkitasamy, C., Pan, Z., Huang, Q. 2016. Feasibility of Jujube peeling using novel infrared radiation heating technology. LWT - Food Science and Technology. 69:458-467.
Qu, W., Shi, S., Li, P., Pan, Z., Venkitasamy, C. 2015. Extraction kinetics and properties of proanthocyanidins from pomegranate peel. International Journal of Food Engineering. 10(4):683-695.
Ju, H., El-Mashad, H.M., Fang, X., Pan, Z., Xiao, H., Liu, Y., Rui, L. 2015. Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology: An International Journal. doi: 10.1080/07373937.2015.1052082.
Shao, D., Venkitasamy, C., Shi, J., Li, X., Yokoyama, W.H., Pan, Z. 2015. Optimization of tomato pomace separation using air aspirator system by response surface methodology. Transactions of the ASABE. 58(6):1885-1894.
Otoni, C.G., Espitia, P.J.P., Avena Bustillos, R.D., McHugh, T.H. 2016. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 83:60-73.
Otoni, C.G., Avena Bustillos, R.D., Olsen, C.W., Bilbao-Sainz, C., McHugh, T.H. 2016. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocolloids Journal. 57:72-79.
Sedej, I., Milczarek, R.R., Wang, S., Sheng, R., Avena Bustillos, R.D., Takeoka, G.R., Dao, L.T. 2016. Membrane-filtered olive mill wastewater: Quality assessment of the dried phenolic-rich fraction. Journal of Food Science. 81:E889–E896. doi: 10.1111/1750-3841.13267.
Wang, B., Huang, Q., Venkitasamy, C., Chai, H., Gao, H., Cheng, N., Wei, C., Lv, X., Pan, Z. 2015. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT - Food Science and Technology. 66:56-62.
Pan, Z., Li, X., Khir, R., El-Mashad, H.M., Atungulu, G., McHugh, T.H., Delwiche, M. 2015. A pilot scale electrical infrared dry-peeling system for tomatoes: design and performance evaluation. Biosystems Engineering. 137:1-8.
Daudt, R.M., Avena Bustillos, R.D., Williams, T.G., Wood, D.F., Külkamp-Guerreiro, I., Marczak, L., McHugh, T.H. 2016. Comparative study on properties of edible films based on pinhao (araucaria angustifolia) starch and flour. Food Hydrocolloids. 60:279-287. https://doi.org/10.1016/j.foodhyd.2016.03.040.
Atungulu, G.G., Pan, Z. 2014. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Annals of the New York Academy of Sciences. 1-14. doi: 10.1111/nyas.12492.
Pan, Z., Atungulu, G.G., Li, X. 2015. Infrared heating. In: Sun, D., editor. Emerging Technologies in Food Processing. 2nd edition. London, UK: Elsevier Limited. p. 461-476.
Sedej, I., Milczarek, R.R., Wang, S., Sheng, R., Avena Bustillos, R.D., Takeoka, G.R., Dao, L.T. 2015. Spray drying of a phenolic-rich membrane filtration fraction of olive mill wastewater: Optimization and dried product quality. International Journal of Food Science and Technology. doi: 10.1111/ijfs.13163.
Friedman, M. 2015. Chemistry, nutrition, and health-promoting properties of Hericium erinaceus (Lion’s Mane) mushroom fruiting bodies and Mycelia and their bioactive compounds. Journal of Agricultural and Food Chemistry. 63(32):7108-7123. doi: 10.1021/acs.jafc.5b02914.
Kim, S., Nam, S., Friedman, M. 2015. Antiadopogenic effects of rice hull smoke extract in 3T3-L1 cells. Food and Function. doi: 10.1039/C5FO00469A.
Denton, J.J., Ravishankar, S., Friedman, M., Jaroni, D. 2015. Efficacy of plant derived compounds against Eschericha coli 157:H7 during flume-washing and storage of organic leafy greens. Journal of Food Processing and Preservation Research. doi: 10.1111/jfpp.12523.
Friedman, M. 2015. Acrylamide: Inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food and Function. doi: 10.1039/C5FO00320B.
Guzman-Ortiz, F.A., Robles-Ramirez, M.C., Sanches-Pardo, M.E., Berrios, J.D., Mora-Escobeda, R. 2014. Effect of germination on bioactive compounds of soybean (Glycine max). In: Mora-Escobeda, R., Berrios, J.D., Gutierrez-Lopez, G.F., editors. Seeds as Functional Foods and Nutraceuticals: New Frontiers in food Science. Hauppage, New York: Nova Publishers. p.23-42.
