Location: Tropical Crop and Commodity Protection Research
Project Number: 2040-30400-001-030-A
Project Type: Cooperative Agreement
Start Date: Sep 1, 2026
End Date: Aug 31, 2028
Objective:
The overall goal of the project is to develop food science and technology that support production and processing of tropical crops in the U.S. Pacific Basin. Research on value-added products, bioactive and functional foods, gut health, nutrient content, and advanced processing will lead to a high quality and nutritious local food supply of fresh and processed products. Specific objectives are to: 1) Develop novel extraction methods for bioactive compounds of tropical foods; 2) Assess the impact of processing on the functionality of ingredients derived from tropical commodities; 3) Determine health impacts of bioactive compounds isolated from tropical crops; 4) Understand the effects of tropical foods on gut microbiota and human health; 5) Develop advanced and sustainable food processing and preservation technologies.
Approach:
The approach includes developing novel extraction techniques for bioactive components from tropical crops and assessing the impact of processing on the functionality of ingredients derived from tropical products. The potential health benefits of identified bioactive components will be assessed, including determining the effects on diabetes prevention. Also, the mechanisms of enhanced muscle and bioactive compounds on insulin signal pathways and glucose homeostasis will be characterized. The effects of whole foods and specific constituents on gut microbiota composition and function will be assessed, as well as the genetic and functional characterization of lactic acid bacteria isolated from tropical food sources. Food engineers will optimize image-based AI models for predicting the quality characteristics of tropical fruit varieties. They will also develop 3D-printed conductive electrode design and simulations for enhanced supercooling of whole fish and other products. New technologies will be transferred to scientists and stakeholders for the improvement of tropical crop quality, nutrition, processing, and applications to human health. Collaborations between CTAHR and DKI-PBARC scientists in food science and nutrition also include sharing laboratory resources (i.e., instruments, specimens and protocols) and technical expertise.