Research
Ongoing Projects
Currently developing technologies in the recovery of dietary fibers (probiotics) and phytochemicals from mango skins, bio-available calcium and hyaluronic acid from egg-shells, olive oil-rich baking and snack flours from oilcake, hydrocolloids from coffee-beans mucilage and savory flavor potentiators and prebiotic dietary fibers from spent yeast.
Mango Skin and Seeds – Phytochemicals and Dietary Fiber Recovery
Mango (Mangifera indica L.) peel, seed, and fiber-rich pumice constitutes between 50-55% of residual wet-weight in the production of mango juices and juice concentrates. While cultivar, maturity and geographical origin of the parent mango may influence the presence of volatile flavor-compounds, in general, the resulting by-products present common compositional findings with the presence of polyphenols, carotenoids, and dietary fibers. The latter exhibiting prebiotic potential as it has been validated to be a participant in the production of short-chain free fatty acids (SCFA) in the production of short-chain fatty acids.
Egg Shells – Hyaluronic Acid and Bioavailable Calcium Carbonate
The production of liquid and powdered eggs, both as whole eggs and egg whites, has generated enormous quantities of egg-shells. In turn, the disposal of this potential pathogen-rich media presents unintended environmental biohazards with commensurate disposal costs. The egg-shell composition offers biologically active compounds including uronic acid, sialic acid, nitrogen and limiting amino acids within the residual organic matter best described as inner and outer shell membranes. Of singular industrial recovery-interest is the mineral composition (95% w/w) of the egg-shell in the form of bioavailable calcium and magnesium carbonates embedded within the organic matrix.
Olive Oil Cake—polyphenol-rich dietary fibers
A major by-product resulting from the oil expelling industry worldwide is commonly referred to as oilcake while presenting a waste management challenge. More specifically, it presents a costly disposal-challenge as it negatively impacts the environment. In evaluating its upcycling potential, we note that this by-product not only contains significant amounts of polyphenolic compounds but it is also an excellent dietary -fiber source with amounts between 50 and 80% (w/w at a stable moisture content). We have undertaken debittering pre-treatments of the oilcake including practical means of removing oleuropein and have developed extraction, concentration and dehydration techniques of sensitive phytochemicals together milling protocols to preserve the rheological properties of naturally occurring fiber matrixes.
Coffee Mucilage – Gums and Soluble Fibers.
During the coffee cherry pulping, a unique mucilage is discarded causing significant damage to the environment where processed into green coffee. We have been elucidating the compositional nature of these polymers together with the associated rheological properties. At this time, we are seeking partners to jointly and efficiently recover the mucilage in a sanitary and shelf-stable manner.
Debittered Brewer’s Spent Yeast--Bio-Flavor Development and Soluble Fiber Isolation and Purification
The brewing industry, beer in particular, is able to re-pitch yeast for a maximum of 14 generations before the yeast loses is the capability to ferment. In turn, the resulting “spent” yeast becomes waste in need of disposal. We have developed efficient techniques to stabilize the spent yeast from autolyzing (re. membrane autolyze and release of nucleic acid-rich contents within the cytoplasm). Further, we are able to debitter the cell membrane by the removal of the alpha-acids contributed by the hops during the brewing process and embedded within the cell membrane. These pretreatments have been developed for the controlled removal of nucleic acids while enabling the efficient harvest of the beta-glucan-rich polymers located in the cell membrane.
Other Research Projects Under Consideration
• Manufacturing Process Development for Conventional & Organic Functional Prebiotic Blends Based on Selected By-product Fibers
• Date-pits as antiviral agents, antioxidants together with naturally sweetened dietary fibers (soluble and insoluble).
• Natural Mold-Inhibitors Based on Hydrolysates Derived from Cereal/Grain/Legumes/Pulses