- Principal Investigator(s): Sablani, S.
- Investigator(s): Andrews, P., Davies, N., Saez, H., Tang, J., Walters, T.
- Grant Amount: $27,478
Syamaladevi, R. M., Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition, Journal of Food Science 76: 414-421.
Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Bastarrachea, L. 2011. Effects of air and freeze drying on phytochemical content of conventional and organic berries, Drying Technology 29: 205-216
Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Syamaladevi, R. M., and Mohekar, P. R. 2010. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries, Journal of the Science of Food and Agriculture 90: 769-778
Syamaladevi, R. M., Sablani, S. S. and Swanson, B. G. 2010. Aging of amorphous raspberry powder: enthalpy relaxation and fragility, Journal of Food Engineering 101: 32-40
Syamaladevi, R. M., Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2010. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus), Thermochimica Acta 503: 90-96
Sablani, S. S., Syamaladevi, R. M., and Swanson, B. G. 2010. State diagram of foods: review of determination methods and data, Food Engineering Reviews 2:168-203
Additional Funds Leveraged
Using results of the research carried out in this project, following grant proposals were submitted to various funding agencies. Proposal funded:Systems Approach for Ensuring Superior Pear Fruit Quality, NW Pear Bureau, 2010-2013; $342,628 (PI: Amit Dhingra); Following proposals, reviewed favorably were not funded. We plan to strengthen and then resubmit these proposals in the next round of competition. Prediction of the Chemical Stability of Low-Moisture Foods by Enthalpy Relaxation and Glass Transition Temperature, USDA AFRI 93430 Improving Food Quality and Value, 2009; $344,995 (PI: Shyam Sablani)
Soil Fertility Management in Organic Berry Crops for Superior Preservation of Nutritional and Sensory Qualities, USDA Organic Agriculture Research and Extension Initiative, 2010; $2.236millions. (PI: Preston Andrews) Enhancing Diseases Prevention using Nutraceuticals Derived from Washington State Agriculture, Life Science Discovery Funds (LSDF), 2009; $1.5million (PI: Shulin Chen)
The influence of processing on the retention of phytochemicals depended on processing methods. In general, processed berry products were found to be adequately rich in phytochemicals. Storage temperatures of -20oC and -35oC may be used for long-term commercial storage of frozen raspberries, providing better retention of anthocyanins over extended periods. The research suggested that blanching step prior to blueberry processing should be considered important for enhancing the health benefits of blueberry products. The broader impact of this research methodology can be applied to other preservation methods and a variety of other organic produce, with minimal modification to the basic protocol.
This information will assist the food processing industry in optimization of processing methods designed for organically produce berries, which may provide an economic incentive to organic food producers and processors. These processed organic fruit products, with a high level of phenolics and antioxidant activity can be incorporated into regular diet. In long-term, increased consumption of nutrient dense processed organic foods may improve the health of citizens and significantly reduce health care costs.