Food Engineering Group. Mukund Karwe Paul Tahkistov Kit Yam

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1 Food Engineering Group Mukund Karwe Paul Tahkistov Kit Yam

2 Research in Mukund Karwe s laboratory

3 Research Areas High Hydrostatic Pressure Processing (HHPP) of Foods Effect of Processing on Nutraceuticals in Foods Quality Improvement of MRE Foods

Enhanced infusion of natural antioxidants into fruits using

cranberries Steps involved in the experiment: Pre-treatment

Results: Amount of quercetin infused: 3 fold increase in

1 MPa) Quercetin infused in 10 min under HHPP is similar to

4 Enhanced infusion of natural antioxidants into fruits using HHPP Model system: Infusion of quercetin into frozen-thawed cranberries Steps involved in the experiment: Pre-treatment of fruit : Scarify Packaging of fruit immersed in infusate Results: Amount of quercetin infused: 3 fold increase in quercetin infused under HHPP compared to control (0.1 MPa) Quercetin infused in 10 min under HHPP is similar to that infused in 3 hrs at atmospheric pressure (0.1 MPa) d in fruit y wt.) cetin infused g/g intital dry Querc (mg HHPP infusion 3 Antioxidant infused cranberries Time (hr) Pressure (MPa)

5 Microbial safety of raw NJ hard clams using HHP (USDA NIFSI) Vibrio parahaemolyticus (Vp) in hard clams HHP reduces Vp from an initial concentration of ~ 8 Log CFU/g to below the limit of detection HHP has potential to reduce health risks associated with consumption of raw hard clams Physical effects of HHP on hard clam meat The volume of meat increases due to infusion of clam liquor; this fluid is lost during manual shucking The meat becomes glossy in appearance There is an increase in firmness of the meat Spaces are formedin bt between musclestrands.

vessel becomes non-uniform during the PATS process Significance: Non-uniformity in

6 Numerical simulation to predict thermal uniformity during pressure assisted thermal sterilization (PATS) process (NJAES) The temperature distribution inside high pressure vessel becomes non-uniform during the PATS process Significance: Non-uniformity in temperature inside the vessel may lead to nonuniform inactivation of enzymes and micro-organisms.

7 Inactivation of Salmonella typhimurium in peanut butter by HHPP (CAFT) To optimize high pressure conditions (pressure, time, water activity and temperature) for inactivation of Salmonella typhimurium in peanut butter in flexible jars and pouches that will ensure complete destruction of Salmonella (inclusive of viable non-culturable cells) in peanut butter Current work: HHPP of Salmonella strain inoculated peanut butter in plastic jars and heat sealable pouches at 3 sets of conditions Comparison of these results with results of control experiments involving HHPP of the same Salmonella strain in buffer solution to determine the effectiveness of HHPP Identification of the best conditions to eliminate Salmonella to below detection limit and further optimization.

8 Effect of Processing on Nutraceuticals in Food Food Phenolic (mg GAE/per 100 g) Pre Processing Post Cocoa pulp Retort % Muscadine grape Water bath juice % Garcinia indica Extrusion extrudates t (3%) 5% Pinhão 101 Atmospheric 81 seed cooking 20%

9 Effect of Processing on Nutraceuticals in Food Food Cocoa pulp Antioxidant Capacity (μmol TE/100g) Pre Processing Post 1100 Retort 1093 Muscadine grape juice 3661 Water bath 20% 2949 Garcinia indica powder 6589 Extrusion n/a Supported by CAFT and Food Industry

characteristics was evaluated using single screw extrusion of pinhão/soy

10 Value added extruded product from pinhão flour The effect of feed moisture content (14-24%) and die temperature ( C) on the physical characteristics was evaluated using single screw extrusion of pinhão/soy flour (1:1) at fixed screw speed (200 rev/min) using Response Surface Methodology (RSM).

Initial Solutions Quality Improvement of MRE

browning rate so the product complies with the

ascorbic acid browning played a significant role

We tested O 2 scavenger films to decrease the

11 Initial Solutions Quality Improvement of MRE Pears End of shelf life Objective Decrease browning rate so the product complies with the required shelf life of 3 years at 80ºF or 6 months at 100ºF. Browning mechanism We determined that aerobic ascorbic acid browning played a significant role in the reaction. We tested O 2 scavenger films to decrease the formation of brown pigments, pg but obtained inconsistent results. A low tech alternative, applying vacuum for longer time during packaging to remove most of the air, gave consistent and adequate results, though it slows down production rate.

12 Research in Paul Tahkistov s laboratory

13 Research program: Basic research to understand factors involved into formation of the nanostructured food materials Understanding of transport properties of food systems at micro- and nano-scale Design of manufacturing prototypes t of such systems and their components (films, particles, composites)

14 SUPRAMOLECULAR ASSEMBLY OF ZEIN: FROM FILMS TO NANOPARTICLES

15 Manufacturing Prototypes for controlled release systems Curcumin-loaded solid lipid nanoparticles (SLN) Tocopherol-loaded zein nanoparticles

16 Design of Colloidosome System: modified layer-by-layer y y emulsions Emulsion 1.1 Emuslion 2.1 Corn Oil CTAB SDS Water Water Chitosan Cationic biopolymer Sodium Alginate Anionic biopolymer

17 Synbiotic edible films Edible film matrix: cellulose derivative Encapsulation: sodium alginate + chitosan Probiotic: L. casei Shirota Prebiotic: Inulin

18 Prototype fortification systems Zein- encapsulated Riboflavin Zein- encapsulated Tocopherol SLN-encapsulated Curcumin SLN-encapsulated Quercetin

19 Apple fortified with printed nutraceuticals ti Bare surface Tocopherol Riboflavin Curcumin Quecetin Nano-particulated curcumin on apple skin Bare apple skin

20 Research in Kit Yam s laboratory

21 Research Areas Controlled release packaging Intelligent packaging and decision support g p g g pp systems

22 Controlled Release Packaging Active compounds antioxidant, antimicrobial, flavor Foods

23 Conceptual Framework Process Variables Structure Variables Property Variables Food Variables Active Compounds Polymer Composition Polymer type Polymer ratio Processing Method Compositional Effect Structure Polymer blend morphology Localization of active compounds Structur ral Effect Properties RELEASE PROPERTY Seal strength, th tensile strength, gas barrier, etc. Target Release Rates Food Food composition Package contact Storage conditions Cast film Blown film Process Effect Stability of active compound Required shelf life Smart blending (chaotic advection) Packaging Research Food Research

24 Smart Blending of Polymers polymer 1 polymer 2 active compound Chaotic mixer

25 Chaotic Mixer polymer A polymer blended film polymer B Morphology development Yam, 2004

27 Major Extruder C Minor Extruder B Extruder D Extruder B

28 Polymer Blend Morphologies N=6 (Multilayer) N=7 (Multilayer) N=8 (Fibers) N=10 (Droplets)

29 Simulation of controlled release fast rate slow rate Constant rate Release rate Time

30 Simulation of controlled release

31 Effect of diffusivity of 0.3% potassium sorbate on growth kinetics of Ecoli E.coli DH5α Release rate of antimicrobials by varying diffusivity of 0.3% potassium sorbate 1.0E+11 Growth kinetics of E.coli DH5α 4.5E E+05 CFU/ml 1.0E+10 Instant addition D=7.5e-8 3.5E+05 D=5.6e-8 released, μg Amount 3.0E E E E E E+04 D=7.5E-8 D= 5.6E-8 D= 3.2E-8 D= 2.6E-9 D= 5E-10 D= 2.6E-10 D= 1.2E-10 D= 2.9E E E+08 D= 2.4E E+07 D=3.2e-8 D=2.6e-9 D=5.0e-10 D=2.6e-10 D=1.2e-10 D=2.9e-11 D=2.4e-12 Control 0.0E Time, hours 1.0E Time, hours O ti diff i it b t d / it bl t Optimum diffusivity between 2.6x10-10 and 7.5x10-8 cm 2 /s suitable to extend microbial lag period over 24 hours shelf life

32 CONCEPTUAL FRAMEWORK OF INTELLIGENT DECISION SUPPORT SYSTEM stakeholders supply chain of fresh & fresh-cut fruits and vegetables stakeholders Farm Processing Distribution Supermarket Consumer facilitate te, strategize, f communicat optimiz ze, re-engineer ring ana alyze Supply Chain Mapping knowledge Integrator / conductor wire or wireless real-time data input Risk management multiple sensors for sensing, detecting, monitoring, tracking at strategic locations Strategic Sensing / Detecting HACCP principles Decision Support Models Microbial models MAP models science-based models validate & refine advise, collaborate, ben nefit Demonstration Rutgers laboratory Georgia Tech laboratory Industry test-bed e build fu uture workforc transfer knowledge transfer knowledge Extension / Outreach Teaching Technology transfer Educational materials Website Workshops / conference University courses tailor materials for specific audiences

NOVEL TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING. full prof. Janez Hribar, PhD associate. prof. Tomaž Požrl, PhD full prof. dr.

NOVEL TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING full prof. Janez Hribar, PhD associate. prof. Tomaž Požrl, PhD full prof. dr. Rajko Vidrih, PhD Osijek, 12 th and 13 th october 2017 VEGETABLES & FRUITS