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Clean, cost-effective technology to recover and stabilize phytoactive fruit compounds from waste streams

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2020-00824
Agency Tracking Number: 2020-00824
Amount: $100,000.00
Phase: Phase I
Program: SBIR
Solicitation Topic Code: 8.5
Solicitation Number: USDA-NIFA-SBIR-006790
Solicitation Year: 2020
Award Year: 2020
Award Start Date (Proposal Award Date): 2020-07-27
Award End Date (Contract End Date): 2021-04-30
Small Business Information
2609 Discovery Dr Suite 115
Raleigh, NC 27616-1905
United States
DUNS: 804489800
HUBZone Owned: Yes
Woman Owned: No
Socially and Economically Disadvantaged: No
Principal Investigator
 Nathalie Plundrich
 (919) 332-1826
Business Contact
 Michael Druga
Phone: (678) 373-6751
Research Institution

This project focuses ontechnology innovations which streamline the valorization of fruit/vegetable processing wastestreams (pomaces) and recovery of health-relevant phytoactive constituents into shelf-stableprotein-polyphenol colloidal aggregate particles (ingredients) which have versatility for multipleapplications in soft-solid foods and beverages.This project will specifically address:1) The aqueous recovery of highly concentrated fruit phytoactive constituents (e.g. polyphenols)from pomaces (residual seeds skins and fibers after juicing) using continuous microwave-assistedextraction (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-assistedpasteurization (MAP) b) microwave-assisted sterilization (MAS) or c) spray-drying to powderedformat (SD) to produce ready-to-use ingredients for multiple product platforms;4) Assessment of processing (MAP MAS or SD) influence on phytoactive chemical integrityprotein solubility and digestibility of the colloidal ingredient;5) Testing of food functionality enhancements (foam stabilization emulsifying capacity andgelation characteristics) conferred by the protein-polyphenol ingredient in model foods and6) Sensory evaluation of a model food prepared with the stable protein-polyphenol ingredients.The protein-polyphenol ingredients offer a strategy for increasing access to and consumption ofphytoactive fruit/vegetable phytochemicals and proteins via introduction of clean-labelconvenient and good-tasting fortified products for the American public.

* Information listed above is at the time of submission. *

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