Innovative Processing Technologies to Retain Antioxidants in Selected Northwest Berries
Grant
Overview
abstract
Innovative approaches are needed in fruit processing operations to ensure that the healthful benefits that fruits offer are retained to the fullest extent possible to meet the desires of today's health-conscious consumers. Novel technologies, such as power ultrasound and microwave energy for antioxidant extraction and Refractance Window system for drying, present opportunities for production of the healthiest fruit products possible. The purpose of the project is to gather preliminary information on the effects of those novel processes on bioactive compounds in red raspberries, blackberries, and huckleberries so that juices or extracts with better health-promoting properties can be produced. The cavitation effects of power ultrasound and rapid volumetric heating achievable with microwaves can enhance the release of metabolites from cell matrices
thereby increasing juice functionality. To promote long-term use of antioxidant-rich berries, the extracts can be converted into value-added powders for use in baked goods, cereals, and beverages. Anthocyanin recovery and total antioxidant activity will be determined before and after the extraction and drying processes to gain insights into the fates of bioactive compounds. Thermal and physical properties data for berry extracts and/or powder will be generated to support future studies and development of novel juice extraction and dehydration systems. The proposed project addresses FY2008 Program Priority 71.1: Improving Food Quality and Value. It will support the PD's collaboration with other researchers and encourage industry support for emerging processing technologies.
