Location: Healthy Processed Foods Research
2018 Annual Report
Accomplishments
1. Live and inactivated probiotic bacteria prevent metabolic dysfunction in mice. ARS scientists in Albany, California, showed that a heat-inactivated probiotic bacteria was able to reduce body weight gain in mice on high fat diets. The polysaccharide coating surrounding the bacteria was separated and also reduced body weight gain, reduced fat deposits, and lowered blood cholesterol. This study shows that the mammalian host gut may recognize components and respond beneficially to components of a probiotic or other commensal bacteria. The benefits of yogurt, kefir, kimchi and other fermented foods may be due to both metabolites produced, such as short chain fatty acids, as well as cellular and extracellular components of bacteria.
2. Marketability of persimmons enhanced through characterization, value-added processing, and consumer education. ARS researchers in Albany, California, and Davis, California, raised the profile of persimmon in multiple ways: elucidating the chemical and sensory properties of dozens of persimmon cultivars, developing a hot air-dried, value-added persimmon product, and disseminating their learnings via a point-of-sale flyer. The chemical composition of nonastringent persimmon cultivars and the phenotypic diversity among more than 40 cultivars were determined. Additionally, a set of point-of-sale flyers highlighting chemical and processing research results were published online and downloaded more than 100 times during this season. This research gives U.S. consumers wider access to and knowledge about this nutritious fruit, and supports grower sales.
3. Novel food coating from mushroom waste. Researchers in Albany, California, in collaboration with researchers in Israel, developed for the first time vitamin D-fortified chitosan films and coatings from mushroom waste. Chitosan is a chemical compound that provides structure in mushrooms. Mushroom stalk waste was used for making the nutritionally fortified edible films and coatings. Mushroom coatings helped to preserve the quality and safety of fruit bars and fresh-cut melons, while also increasing the shelf-life. This research has three benefits: increasing the value of mushroom waste products, improving public health by fortification of food products with vitamin D from natural non-animal source, and reducing food loss and waste by using shelf-life-extending antimicrobial edible coatings.
Review Publications
Liu, F., Saricaoglu, F., Avena-Bustillos, R.D., Bridges, D.F., Takeoka, G.R., Wu, V.C., Chiou, B., Wood, D.F., McHugh, T.H., Zhong, F. 2018. Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International Journal of Molecular Sciences. 19(2):618. https://doi.org/10.3390/ijms19020618
Seo, K., Kim, D., Jeong, D., Yokoyama, W.H., Kim, H. 2017. Chardonnay grape seed flour supplemented diets alter intestinal microbiota in diet-induced murine obesity mice. Journal of Food Biochemistry. 41(5):e12396. https://doi.org/10.1111/jfbc.12396.
Poverenov, E., Arnon-Rips, H., Zaitsev, Y., Bar, V., Danay, O., Horev, B., Bilbao-Sainz, C., McHugh, T.H., Rodov, V. 2018. Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons. Food Chemistry. 268:233-241. https://doi.org/10.1016/j.foodchem.2018.06.045.
Liu, F., Antoniou, J., Li, Y., Ma, Y., Ma, J., Yokoyama, W.H., Zhong, F. 2016. Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature. Food Hydrocolloids. 58:20-28.
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2015. Whole grain gluten-free vegetable spicy snacks. Journal of Food Research. 4(5):57-63. http://dx.doi.org/10.5539/jfr.v3n5p1.
Liang, R., Cheng, L., Yokoyama, W.H., Williams, P., Zhong, F. 2016. Niosomes consisting of Tween-60 and cholesterol improve the chemical stability and antioxidant activity of (-)-epigallocatechin gallate under intestinal tract conditions. Journal of Agricultural and Food Chemistry. 64(48):9180-9188.
Milczarek, R.R., Avena-Mascareno, R., Alonzo, J., Fichot, M.E. 2016. Improving the sun drying of apricots (Prunus armeniaca) with photo-selective dryer cabinet materials. Journal of Food Science. 81(10):E2466-E2475.
Chiou, B., Valenzuela-Medina, D., Bilbao-Sainz, C., Klamczynski, A., Avena-Bustillos, R.D., Milczarek, R.R., Du, W., Glenn, G.M., Orts, W.J. 2016. Torrefaction of almond shells: effects of torrefaction conditions on properties of solid and condensate products. Industrial Crops and Products. 86:40-48.
Fan, Y., Zhang, Y., Yokoyama, W.H., Yi, J. 2017. Endocytosis of corn oil-caseinate emulsions in vitro: impacts of droplet sizes. Food Hydrocolloids. 7:349. https://doi.org/10.3390/nano7110349.
Li, Y., Ding, G., Yokoyama, W.H., Zhong, F. 2017. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science. 79:106-112.
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. https://doi.org/10.19080/NFSIJ.2018.06.555687.
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2017. Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks. Nutrition & Food Science International Journal. 3(5):555625. https://doi.org/10.19080/NFSIJ.2017.03.555625.
Seo, K., Bartley, G.E., Tam, C.C., Kim, H., Kim, D., Chon, J., Kim, H., Yokoyama, W.H. 2016. Chardonnay grape seed flour ameliorates hepatic steatosis and insulin resistance via altered hepatic gene expression for oxidative stress, inflammation, and lipid and ceramide synthesis in diet-induced obese mice. PLoS One. 11(12):E0167680. doi:10.1371/journal.pone.0167680.
Reyes-Solano, L., Breksa III, A.P., Valdez-Torres, J., Angulo-Escalante, M., Heredia, B. 2017. Chemical composition and antioxidant activity of Lippia alba essential oil obtained by supercritical CO2 and hydrodistillation. African Journal of Biotechnology. 16(17):962-970. https://doi.org/10.5897/AJB2017.15945.
McCue, K.F., Breksa III, A.P., Vilches, A.M., Belknap, W.R. 2018. Modification of potato steroidal glycoalkaloids with silencing RNA constructs. American Journal of Potato Research. 95:9-14. https://doi.org/10.1007/s12230-018-9658-9.
Elkahoui, S., Levin, C.E., Bartley, G.E., Yokoyama, W.H., Friedman, M. 2018. Dietary supplementation of potato peel powders prepared from conventional and organic russet and nonorganic gold and red potatoes reduces weight gain in mice on a high-fat diet. Journal of Agricultural and Food Chemistry. 66(24):6064-6072. doi:10.1021/acs.jafc.8b01987.
Huang, H., Xie, Z., Yokoyama, W.H., Yu, L., Wang, T.T. 2016. Identification of liver CYP51 as a gene responsive to circulating cholesterol in a hamster model. Journal of Nutritional Science. doi: 10.1017/jns.2016.3eCollection2016.
Fan, Y., Yi, J., Zhang, Y., Yokoyama, W.H. 2017. Improved chemical stability and antiproliferative activities of curcumin-loaded nanoparticles with a chitosan chlorogenic acid conjugate. Journal of Agriculture and Food Sciences. 65:10812-10819.
Lim, J., Kim, D., Chon, J., Seo, K., Yokoyama, W.H., Kim, H. 2017. Antiobesity effect of exopolysaccharides isolated from kefir grains. Journal of Agriculture and Food Sciences. 65:10011-10019.
Juneja, V.K., Friedman, M., Mohr, T.B., Silverman, M., Mukhopadhyay, S. 2017. Control of bacillus cereus spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders. Journal of Food Processing and Preservation. 42:e13558. https://doi.org/10.1111/jfpp.13558.
Friedman, M., Kozukue, N., Kim, H., Choi, S., Mizuno, M. 2017. Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes. Journal of Food Composition and Analysis. 62:69-75. https://doi.org/10.1016/j.jfca.2017.04.019.
