Location: Functional Foods Research
Project Number: 5010-30600-002-000-D
Project Type: In-House Appropriated
Start Date: Apr 13, 2025
End Date: Apr 12, 2030
Objective:
Objective 1. Improve shelf-life and acceptability of healthy fats and bioactive delivery systems with oleogels.
Sub-Objective 1.A. Improve the physical and rheological properties and acceptability of oleogels as food ingredients.
Sub-objective 1.B. Evaluate oleogels as protective carriers and delivery systems for bioactive ingredients.
Objective 2. Develop antioxidants and superhydrophobic composites and coatings from climate resilient plants and agricultural byproducts to preserve food and reduce waste.
Sub-Objective 2.A. Enhancement of the activity of natural antioxidants under frying and storage conditions.
Sub-objective 2.B. Development of superhydrophobic coatings and composites to prevent lipid oxidation.
Sub-objective 2.C. Develop new sources of high-value bioactive compounds from Silflower, agricultural processing fractions, or coproducts.
Approach:
Diets high in saturated fat are reported to increase risk factors for both heart disease and stroke, which are leading causes of death in the United States. U.S. Dietary Guidelines recommend limiting consumption of saturated fats and replacing them with healthier oils and whole foods that are higher in monounsaturated and polyunsaturated fats. Many processed foods have high saturated fat content, thus healthy saturated fat replacements are needed to improve their nutritional value. However, oils high in polyunsaturated fatty acids are more easily oxidized and have a shorter shelf-life, resulting in food waste. In addition, oils low in saturated fats are liquid at room temperature, and do not have the texture and sensory properties desirable for many food products. Therefore, there are two principal objectives for this research project (overview below, Figure 1). We will develop oleogels that mimic the texture and melting properties of natural fats to replace saturated fats in foods. Second, we will develop new natural antioxidants, antioxidant combinations, and superhydrophobic coatings to prevent lipid oxidation, which is an important cause of shelf-life reduction leading to food loss and waste. New products from this research will enable the food industry to produce foods that meet guidelines for a healthy diet for Americans by reducing saturated fats. Stakeholders including U.S. commodity farmer advocates will benefit by maintaining commodity oilseed markets and by developing valuable coproducts from agricultural and food byproducts. Potential customers of the developed technologies will include vegetable oil processors, ingredient suppliers of antioxidants, and both large and small food, pet food and feed companies that will use both the oleogel or antioxidant technologies. U.S. consumers will benefit from this research, which strives to improve the nutritional quality of foods while reducing food waste.
