Prepared Foods Department—List of Ongoing Projects
The 24 ongoing projects are listed under a number of headings together with the name/s of the lead researcher/s at AFRC and the Research Management Information System (RMIS) numbers. Some projects can be classified in more than one category. For example, some of the projects under the ‘Bioactive Compounds in Fruits & Vegetable sub-heading could also be classified under the ‘Functional Foods’ sub-heading. Project marked thus (*) are coordinated at AFRC. The others are coordinated by other institutions and the AFRC researchers will be glad inform enquirers of the coordinator’s name and institution on request. Virtually all the projects are multi-partner. The projects are funded (and in some cases part-funded) by the The Department of Agriculture and Food under its Food Institutional Research Measure (FIRM), by the EU 6th Framework Programme (EU), by Enterprise Ireland (EI), by Bord Iascaigh Mhara (BIM), by the Teagasc Walsh Fellowship Scheme (TWF), by the Teagasc Research Fund (TRF), and by others (O) including the food industry.
Product, Process & Package Technology
Studies on the microbiology and sensory properties of novel low sodium ethnic ready-meals (RMIS 5488) (FIRM) (nigel.brunton@teagasc.ie)
A range of ethnic ready-meals with a considerably reduced sodium content compared to existing products is being developed via (a) developing low sodium ingredients, e.g. cheese and sauces, (b) sourcing low sodium ingredients, e.g. spice preparations and (c) using lower added salt levels in the formulation. Reduced salt products are being examined for microbiological status and sensory properties.
Reformulation of reduced sodium chilled ready-meal with enhanced nutritional, safety and sensory properties (RMIS = New) (FIRM) (nigel.brunton@teagasc.ie)
The aim is to reformulate model chilled ready-meals with sodium contents below current recommendations and to determine their sensory properties and safety. A range of commercial and purified phytochemicals, proteins fats and yeast extracts will be examined for antimicrobial and antioxidant activities including both synergistic and inhibitory effects. Pilot scale manufacturing and optimization of selected products will also be carried out.
Novel fruit products from apples and other tree fruits (RMIS 5548) (EU) (ronan.gormley@teagasc.ie)
The aim is to produce novel fruit products (fresh–cut; freeze-chilled; sous vide processed) ± creams, mock creams and custards. The total antioxidant potential of the fresh and processed fruits will be tested and fruit bioactive compounds will be added to some of the formulations. This project is a component of the EU ISAFRUIT Integrated Project on fruit (www.isafruit.eu).
Cereals and Bakery Products
*New and rapid methods for evaluating the baking characteristics of Irish grown wheat varieties. (RMIS 5412) (FIRM) (eimear.gallagher@teagasc.ie) (gerard.downey@teagasc.ie)
Wheat varieties grown in the Department of Agriculture & Food field trials are analysed annually under a routine testing programme at Ashtown Food Research Centre. The objective is to underpin this work with fundamental science using novel, rapid methodologies including NIR, protein fractionation, starch pasting properties, complex rheology (doughs) and image analysis (breads).
*Shelf-life enhancement of fresh, par-baked and frozen gluten-free bread (RMIS 5472) (TRF) (eimear.gallagher@teagasc.ie)
Problems of staling and starch retrogradation in gluten-free breads will be addressed using a novel purified maltogenic alpha-amylase produced by Novozymes, Denmark from a genetically modified strain of Bacillus subtilis. Its effects on optimising the shelf-life of the gluten-free bread as well as on the par baking, freezing and thawing properties of the bread will be studied.
Engineering of high quality gluten free cereal products (RMIS 5472) (EI (eimear.gallagher@teagasc.ie) (gerard.downey@teagasc.ie)
The objective is to engineer gluten free cereal products, which are safe, of good quality and nutritionally improved. A fundamental understanding of structure formation, staling and ingredient interactions will be generated. In particular, NIR and MIR will be used as methods to optimise product formulations
Development of fundamental rheological dough tests to predict the baking quality of Irish grown wheat varieties (RMIS 5408) (TWF) (eimear.gallagher@teagasc.ie)
The objectives are to develop appropriate basic rheological tests for inclusion in Ashtown Food Research Centre’s routine flour testing programme, and also to strengthen the expertise in fundamental dough rheology at AFRC. Tests such as biaxial extensional viscosity using uniaxial compression of dough will be developed as a possible means of predicting baking properties of the dough.
Product reformulation and in-vitro testing of low glycaemic breads (RMIS-New) (FIRM) (eimear.gallagher@teagasc.ie)
The objective is to formulate bread products which are nutritious, have slowly-digestible status, rich in dietary fibre/resistant starch and functional ingredients, in order to diversify the range of available foods with a low glycaemic response to meet rising demands A laboratory-based in-vitro starch digestibility assay will also be developed to enable accurate prediction of the effects of recipe variations on the sensitivity of starch-rich foods such as white bread.
Replacement of gluten with a functional casein-based ingredient in bread (RMIS = New) (FIRM) (brendan.okennedy@teagasc.ie) (eimear.gallagher@teagasc.ie)
Both casein and gluten form dense chemical gel networks with covalent (disulphide) and co-ordination (with calcium) links. The aim is to investigate if casein, under the correct conditions of pH and ionic strength, can form gluten-like masses suitable for elasticity and gas entrapment. Previous research has focused on the use of blends of starches and gums/hydrocolloids to simulate the functional properties of gluten. This project represents a new approach in this field.
Functional properties of beta glucan from oats, barley and seaweed (RMIS = New) (FIRM) (nigel.brunton@teagasc.ie) (eimear.gallagher@teagasc.ie)
The objective is to isolate and characterise beta glucan from seaweed, barely and oats. The effect of soluble and insoluble beta glucans on gut microflora, mineral absorption, immune function and cholesterol levels will be evaluated using animal models and human intervention studies. Selected beta glucans will also be included in food and beverage products. Fractionation and bioprocessing procedures (germination and fermentation) will be used to increase the availability of bioactive compounds in oat-based ingredients and products.
Bioactive Compounds in Fruits and Vegetables
Antioxidant status in minimally and fully processed fruits, vegetables and their products: technology optimisation to minimise losses (RMIS 5414) (FIRM) (nigel.brunton@teagasc.ie)
This aim is to examine the effect of minimal and full processing on the antioxidant status of fruit and vegetable products. The retention of single antioxidants (and of total antioxidant activity) will be determined in a range of fruit and vegetable products (including ready-to-use lettuce, carrot, apple and bean sprouts) following minimal and full processing.
*Technology and process optimization to minimize losses of polyacetylenes in carrots (RMIS= new) (FIRM) (nigel.brunton@teagasc.ie)
Polyacetylenes are potent anti-tumour agents which have been shown to occur in some vegetables including carrots parsnips and lettuce. This project addresses knowledge gaps with regard to retention of polyacetylenes following minimal/full-scale processing. It will provide recommendations for optimisation of minimal and full processing and of packaging to ensure that the maximum levels of polyacetylenes are retained.
Functional Foods
Exploiting functional food science by creating a European network of food industries (RMIS 5443) (EU) (ronan.gormley@teagasc.ie)
The objective of the FunctionalFoodNet project is to strengthen food industry innovation in functional and healthier foods. The functional food area is expanding rapidly in most developed countries and there are significant commercial opportunities for companies. FFNet will help companies exploit these opportunities via its interactive workshop programme, its company networks (150 companies from 20 European countries are participating) and its website www.functionalfoodnet.eu
*Development of functional foods with waste/by-products of fruit, vegetable and fish processing (RMIS = new) (FIRM) (nigel.brunton@teagasc.ie)
This aim is to examine the potential of fish, fruit and vegetable waste/by-products produced during processing in Ireland as sources of antioxidant compounds for use in functional foods. Enzyme and solvent assisted extraction of antioxidant compounds will be examined to optimise extraction of bio-active compounds. The extracted bio-active compounds will then be incorporated into a number of model food matrices with the aim of developing a range of functional foods with market potential.
Seafood Science and Technology
Adding nutraceuticals to seafoods (RMIS 5263) (EU) (ronan.gormley@teagasc.ie)
The aim is (i) to assess the taurine (beneficial for cardiovascular health) content of a range of fish species, (ii) to enrich tuna cubes (by tumbling) and salmon sides (by injection) with additional taurine (circa 1% in the flesh as eaten) thus converting these products to potential functional foods, (iii) to assess taurine retention in tuna cubes following processing and reheating/cooking. These trials are a component of the EU SEAFOODplus Integrated Project (www.seafoodplus.org).
Seafood innovation link (RMIS 5471) (BIM) (AFRC) (ronan.gormley@teagasc.ie) (fagan@bim.ie)
This Link is between Bord Iascaigh Mhara (BIM) and Ashtown Food Research Centre (AFRC) and will assist the seafood sector in meeting market demand for innovative, added-value products produced to the highest international standards of food safety and quality. The Link will serve to strengthen critical mass within seafood R & D and new product development, and will provide the industry with a specialist market-focused source of seafood innovation aimed at achieving commercial success.
Biospectroscopy & Food Quality
TRACE- tracing foods in Europe (RMIS 5430) (EU) (gerard.downey@teagasc.ie)
This EU-funded integrated project commenced in January 2005. AFRC have the responsibility of managing workpackage 2 entitled ‘fingerprinting techniques’. The focus is on the use of near and mid-infrared spectroscopy for the characterisation of olive oil and honey from a specific PDO (Protected Denomination of Origin) region so as to enable confirmation of the identity of these commodities. This information is to serve as a support to paper-based traceability schemes. For further information, see www.trace.eu.org.
*Statistical Methods for Analysing Near-Infrared Spectra in Food Authenticity Studies. (RMIS 5385) (TWF) (gerard.downey@teagasc.ie)
The focus is to address the core issue i.e. “is a sample of a particular type or not?” Novel statistical methodologies that directly analyse near-infrared spectroscopic data in food authenticity studies will be developed. This approach will avoid the data reduction step, e.g. principal component analysis that underlies previous studies. High performance methods with very little training data have been developed and will be extended to the proposed direct classification and clustering methods.
*Investigation of the potential use of near infra-red technology to detect and enumerate microbial pathogens. (RMIS 5485) (TWF) (gerard.downey@teagasc.ie)
The aim is to investigate the suitability of near infrared technology for the detection and enumeration of microbial pathogens in food systems. The following will be addressed: (a) can NIR enumerate and differentiate microbes in a pure system?; (b) if so, can the system be scaled up to simple food systems and retain the ability to detect and differentiate micro-organisms, and (c) does the complexity of consumer foods adversely affect the specificity of near infrared spectroscopy as a detection system.
Hyperspectral imaging system for the non destructive assessment of mushroom quality and shelf-life prediction (RMIS = New) (FIRM) (gerard.downey@teagasc.ie)
Hyperspectral imaging is an emerging technique that combines conventional imaging and spectroscopy to acquire both spatial and spectral information from an object. This project will evaluate the potential of hyperspectral imaging techniques for monitoring quality issues in the food industry; quality and shelf-life assessment of mushrooms are the demonstration issues to be studied in this project although the technique has application in a wide range of food and agricultural products.
Biomarkers to authenticate Irish grass-fed beef (RMIS-New) (FIRM) (gerard.downey@teagasc.ie)
Grass-fed beef has nutritional advantages over beef from other production systems but no methods are available for its authentication. Beef from grass-fed cattle will be analysed for (a) micronutrients known to reflect grass feeding, (b) expression of nutrient-responsive genes using transcriptomic approaches and (c) for isotope ratios known to reflect dietary origin and geographical background of beef. This will be followed by chemometric analysis, mathematical modelling and biomarker development.
Innovation, Technology Transfer & Dissemination
All the projects listed above have an innovation, technology transfer and dissemination function, some to a greater degree than others. For example, the Seafood Innovation Link project (BIM and AFRC) (see section on Seafood Science & Technology above) and the FunctionalFoodNet project (see section on Functional Foods above) are in the mainstream of innovation, technology transfer & dissemination as are the three specific projects below. The concept of ‘innovation management’ is inbuilt into all 24 projects in the Prepared Foods Department to ensure maximum uptake of results by end-users.
*Innovation initiative at Ashtown Food Research Centre (RMIS 5486) (O) (ciara.mcdonagh@teagasc.ie)
The aim is to assist Irish food companies innovate in terms of product & process development, packaging, novel foods, functional foods and other foods. This includes the provision of pilot plant, incubator unit and test kitchen facilities backed by non-routine sensory, microbiological, physical, and chemical testing associated with companies’ development and innovation initiatives.
*Technology transfer in the Irish meat sector (RMIS 5353) (FIRM) (ciara.mcdonagh@teagasc.ie)
The aim is to examine the innovation system and different methods of technology transfer (TT) (to the meat sector) used in Ireland in comparison with France, the UK and Denmark. This includes (a) developing best-practice technology transfer methods, (b) case studies based on best practice, (c) developing a database of opportunities for the support of TT, and (d) ensuring diffusion of TT information to the Irish meat sector.
*Communication and exploitation of the results of FIRM and other publicly funded food research to the Irish food industry (RELAY) (RMIS 54650) (FIRM) (ronan.gormley@teagasc.ie) (derbhile.timon@teagasc.ie)
Aims of RELAY include: marketing and exploiting the outputs of FIRM; providing a web-based information service; providing information on publicly food research conducted in Ireland; collaborating with state agencies in the dissemination of research results from FIRM and other nationally funded programmes; creating value for institutions and researchers.
