CLEAN, COST-EFFECTIVE TECHNOLOGY TO RECOVER AND STABILIZE PHYTOACTIVE FRUIT COMPOUNDS FROM WASTE STREAMS

This project focuses on technology innovations which streamline the valorization of fruit/vegetable processing waste streams (pomaces) and recovery of health-relevant phytoactive constituents into shelf-stable protein-polyphenol colloidal aggregate particles (ingredients) which have versatility for multiple applications in soft-solid foods and beverages.Over the past several years, our team has made substantial progress in development and characterization of novel, functional protein-polyphenol matrices with demonstrated antidiabetic, antimicrobial and antiviral properties, good sensory characteristics, hypoallergenic properties, superior bioavailability as compared to flavonoids/polyphenols delivered without the protein carrier, and a high degree of structural functionality in food products. In most of our previous research, the protein-polyphenol complexes were produced and tested in a dry lyophilized powdered form. More recently, SinnoVita (http://sinnovatek.com/sinnovita/) has developed a viscous liquid format for the complexes (ViteroTM) which eliminates the costly lyophilization step. SinnovaTek, the parent company, has also adapted a gentle continuous microwave process for extracting flavonoid polyphenolics from pomace without the need for chemical solvents, which produces a highly concentrated flavonoid extract from an underutilized fruit waste stream.The research proposed in this document will explore expanded applications for the ViteroTM ingredient by developing stabilization strategies to allow for its use in a wider range of product applications.This project will specifically address:1) The aqueous recovery of highly concentrated fruit phytoactive constituents (e.g. polyphenols) from muscadine grape and blueberry pomaces (residual seeds, skins, and fibers after juicing) using continuous microwave-assisted extraction (MAE) and no solvents except water;2) The concentration and stabilization of fruit phytoactives by sorption to plant proteins (pulses/grains), to produce a protein-polyphenol colloidal aggregate matrix (paste format);3) the further processing of the protein-polyphenol matrices via a) microwave-assisted pasteurization (MAP), b) microwave-assisted sterilization (MAS) or c) spray-drying to powdered format (SD) to produce ready-to-use ingredients for multiple product platforms;4) Assessment of processing (MAP, MAS or SD) influence on phytoactive chemical integrity, protein solubility and digestibility of the colloidal ingredient;5) Testing of food functionality enhancements (foam stabilization, emulsifying capacity and gelation characteristics) conferred by the protein-polyphenol ingredient in model foods, and6) Sensory evaluation of a model RTD smoothie prepared with the stable protein-polyphenol ingredients.