Processing and Storage Effects on Stability of Nutritionally-Based Functional Foods and Supplements: Loss of Actives and Protein Quality
Principal Investigator: Theodore P. Labuza
Project Description:
There is increasing use of dietary supplements and functional foods to help reduce future health care costs or provide supplemental nutrition. The stability of the actives or loss of bioavailability of the protein in these products during processing and storage of either dry or semi-moist based products is a key to quality and required by GMPs. The purpose of this project is to determine the stability of some of the currently popular active agents and mechanisms of loss of protein quality as a function of water activity and temperature during storage and to develop accelerated shelf life test procedures.
Project Years: 2008-2013
Funding Source: National Institute of Food and Agriculture