Quality and utilization of food co-products and residues

P. Cooke; G. Bao; C. Broderick; M. Fishman; L. Liu; C. Onwulata

doi:10.1117/12.853760

10 June 2010 Quality and utilization of food co-products and residues

P. Cooke, G. Bao, C. Broderick, M. Fishman, L. Liu, C. Onwulata

Proceedings Volume 7729, Scanning Microscopy 2010; 77291U (2010) https://doi.org/10.1117/12.853760
Event: Scanning Microscopy 2010, 2010, Monterey, California, United States

Abstract

Some agricultural industries generate large amounts of low value co-products/residues, including citrus peel, sugar beet pulp and whey protein from the production of orange juice, sugar and cheese commodities, respectively. National Program #306 of the USDA Agricultural Research Service aims to characterize and enhance quality and develop new processes and uses for value-added foods and bio-based products. In parallel projects, we applied scanning microscopies to examine the molecular organization of citrus pectin gels, covalent crosslinking to reduce debonding in sugar beet pulp-PLA composites and functional modification of whey protein through extrusion in order to evaluate new methods of processing and formulating new products. Also, qualitative attributes of fresh produce that could potentially guide germ line development and crop management were explored through fluorescence imaging: synthesis and accumulation of oleoresin in habanero peppers suggest a complicated mechanism of secretion that differs from the classical scheme. Integrated imaging appears to offer significant structural insights to help understand practical properties and features of important food co-products/residues.

Citation Download Citation

P. Cooke, G. Bao, C. Broderick, M. Fishman, L. Liu, and C. Onwulata "Quality and utilization of food co-products and residues", Proc. SPIE 7729, Scanning Microscopy 2010, 77291U (10 June 2010); https://doi.org/10.1117/12.853760

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KEYWORDS

Proteins

Particles

Agriculture

Luminescence

Composites

Polymers

Tissues

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