Project Number: 6070-41000-010-006-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 15, 2022
End Date: Sep 14, 2027
The objective of this research is to determine the changes in composition that occur during the preservation of vegetables. The proposed project would provide insights into the impact of fermentation or fresh pack processing on nutritional components of vegetables that are commonly preserved by pickling, such as cucumbers, peppers, cabbage, and asparagus.
Selected vegetables will be preserved by lactic acid fermentation or direct acidification and typical endpoints monitored. The cooperator will provide targeted profiling of select metabolites derived from carotenoids, tocotrienols, phenolics and amino acids in products (raw, acidified, and fermented) and leverage these resources to develop methods for untargeted metabolomic profiling of foods and generating preliminary insights into the impacts of such processing on the bioaccessibility of nutrients from these foods.