Utilizing upcycled fruits and vegetables and their waste or by-products for new product innovation is a hot research topic. Agricultural by-products, such as grape pomace, the residue of grapes from wine or juice making, which consists primarily of the skin, pulp, seeds, and stems and accounts for approximately 20% of the grapes, are usually treated as a low-value waste and cause environmental issues. Florida citrus juice industry produces over one million tons of peel waste annually. However, both of them have great potential as a source of natural antimicrobials, antioxidants, and dietary fiber for food, pharmaceutical and cosmetic applications. In this webinar. Dr. Xu (Professor at Virginia State University), Dr. Wei Zhao (Research Molecular Biologist at USDA-ARS Horticultural Research Laboratory) and Ms. Maddison Gurrola (Food Technologist at Mattson) will share their research and experience about increasing values to the by-products.
Presentation 1: Value-added utilization of grape pomace as a functional ingredient for active food packaging and salt reduction in processed meat
Speaker: Dr. Yixiang Xu, Professor of Food Science and Principal Investigator of Food Processing and Engineering Laboratory, Virginia State University (VSU).
Presentation 2: The bioactivity of modified citrus pectin: its inhibitory effects to a pro-metastatic protein, galectin-3
Speaker: Dr. Wei Zhao, Research Molecular Biologist, USDA-ARS Horticultural Research Laboratory
Presentation 3: Development strategy to utilize upcycled fruits and vegetables for new product innovation
Speaker: Ms. Maddison Gurrola, Food Technologist, Mattson
Program Goals:
• Attendees will be able to identify strategies to utilize upcycled fruits and vegetables for new product innovation
• Participants will be able to comprehend that active packaging is an innovative approach to extend the shelf-life of food products while ensuring their quality and safety
• Attendees will be able to understand the application of the modified citrus pectin in anti-cancer/inflammation and anti-fibrosis formation
Original Air Date: June 10, 2021
Run Time: 58:41
Utilizing upcycled fruits and vegetables and their waste or by-products for new product innovation is a hot research topic. Agricultural by-products, such as grape pomace, the residue of grapes from wine or juice making, which consists primarily of the skin, pulp, seeds, and stems and accounts for approximately 20% of the grapes, are usually treated as a low-value waste and cause environmental issues. Florida citrus juice industry produces over one million tons of peel waste annually. However, both of them have great potential as a source of natural antimicrobials, antioxidants, and dietary fiber for food, pharmaceutical and cosmetic applications. In this webinar. Dr. Xu (Professor at Virginia State University), Dr. Wei Zhao (Research Molecular Biologist at USDA-ARS Horticultural Research Laboratory) and Ms. Maddison Gurrola (Food Technologist at Mattson) will share their research and experience about increasing values to the by-products.
Presentation 1: Value-added utilization of grape pomace as a functional ingredient for active food packaging and salt reduction in processed meat
Speaker: Dr. Yixiang Xu, Professor of Food Science and Principal Investigator of Food Processing and Engineering Laboratory, Virginia State University (VSU).
Presentation 2: The bioactivity of modified citrus pectin: its inhibitory effects to a pro-metastatic protein, galectin-3
Speaker: Dr. Wei Zhao, Research Molecular Biologist, USDA-ARS Horticultural Research Laboratory
Presentation 3: Development strategy to utilize upcycled fruits and vegetables for new product innovation
Speaker: Ms. Maddison Gurrola, Food Technologist, Mattson
Program Goals:
• Attendees will be able to identify strategies to utilize upcycled fruits and vegetables for new product innovation
• Participants will be able to comprehend that active packaging is an innovative approach to extend the shelf-life of food products while ensuring their quality and safety
• Attendees will be able to understand the application of the modified citrus pectin in anti-cancer/inflammation and anti-fibrosis formation
Original Air Date: June 10, 2021
Run Time: 58:41
