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Dr. Shyam Sablani Food Packaging

Research Areas

My food packaging and processing research program is built around the applications of materials science with aims to develop innovative packaging solutions, improve the safety and quality of processed foods, and optimize food processes.

Polymeric Packaging

Developing innovative packaging for advanced processing technologies to insure the integrity and safety of processed foods

Graduate researchers: Kanishka Bhunia, Hongchao Zhang, and Nydia Munoz

Collaborators: Juming Tang and Barbara Rasco

Project sponsors: USDA Food Security program, USDA Food Safety program, USDA National Needs

The commercial success of the advanced food technologies such as microwave and high hydrostatic pressure to produce shelf-stable foods depends on availability of high gas-barrier polymeric films. The long-term goal of the project is to design and develop next generation high performance packaging films to improve the safety, quality and shelf-life of foods.

The objectives of the proposed research project are:

  1. To understand the influence of microwave and pressure assisted thermal processing on the morphology and oxygen barrier properties of multilayer polymeric structures.
  2. To develop shelf life prediction models for microwave and pressure assisted thermal processed foods based upon kinetic models of food quality and oxygen barrier properties.
  3. To understand the influence of oxygen stress on the growth and survival of pathogens in packaged foods

Selected publications:

  • Bhunia, K., Dhawan, S., and *Sablani, S. S., 2012. Modeling the oxygen diffusion of nanocomposite-based food packaging films, Journal of Food Science 77:N29-N35
  • Al-Qadiri, H., *Sablani, S. S., Ovissipour, M., AL-Alami, N., Govindan, B., and Rasco, B. 2015. Effect of oxygen stress on growth and survival of Clostridium perfrigens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions, Journal of Food Protection (In Print)
  • Dhawan, S., *Sablani, S. S., Tang, J., Barbosa-Canovas, G. V., Ullman, J. L. and Bhunia, K. 2014 Silicon migration from high-barrier coated multilayer polymeric films to selected food simulants after microwave processing treatments, Packaging Technology and Science 27: 625-638
  • Dhawan, S., Varney, C., Barbosa-Canovas, G. V., Tang, J., Selim, F., and *Sablani, S. S. 2014. The impact of microwave-assisted thermal sterilization on the morphology, free volume and gas barrier properties of multilayer polymeric films, Journal of Applied Polymer Science 131: Article 40376 (1-8) DOI: 10.1002/APP.40376
  • Dhawan, S., Varney, C., Barbosa-Canovas, G. V., Tang, J., Selim, F., and *Sablani, S. S. 2014 Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films,Journal of Food Engineering 128:40-45
  • Bhunia, K., *Sablani, S. S., Tang, J., and Rasco, B. 2013. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage, Comprehensive Reviews in Food Science and Food Safety 12: 523-545
  • Bhunia, K., Dhawan, S., and *Sablani, S. S., 2012. Modeling the oxygen diffusion of nanocomposite-based food packaging films, Journal of Food Science 77:N29-N35
  • Bastarrachea, L., Dhawan, S. and *Sablani, S. S. 2011. Engineering properties of polymeric-based antimicrobial films for food packaging: A review, Food Engineering Reviews 3: 79-93
  • Dhawan, S., Barbosa-Cánovas, G.V., Tang, J. and *Sablani, S. S. 2011. Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure-assisted thermal processing and during storage, Journal of Applied Polymer Science 122: 1538-1545
  • Bastarrachea, L., Dhawan, S., *Sablani, S. S., and Powers, J. 2010. Release kinetics of nisin from biodegradable poly((butylene adipate-co-terephthalate) films into water, Journal of Food Engineering 100: 93-101
  • Bastarrachea, L., Dhawan, S., *Sablani, S. S., Mah, J.-H., Kang, D.-H, Zhang, J. and Tang, J. 2010. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness againstListeria innocua, Journal of Food Science 75:E215-E224

Biobased Polymers

Developing bio-based biodegradable containers, films and coatings

Graduate researchers: Deepak Venkateswaran and Sumeet Dhawan

Collaborators: Jinwen Zhang

Project Sponsor: Cool Season Food Legume Research Program, USA Dry Peas, Lentils and Chickpeas

Biobased polymers are derived from natural and renewable resources. They are, therefore, fully in accord with the concept of sustainability. The objective of research is to develop economically viable and environmentally sound biobased containers, films and coatings for food applications.

  •  Tammineni, N., Unlu, G., Rasco, B., Powers, J., Sablani, S. S., Nindo, C. 2012. Effect of trout skin gelatin-based films containing antioxidants on the oxidative stability of cod liver oil, Journal of Food Science 77:E342-E347
  • *Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M. and Min, S. C. 2009. Apple peel-based edible film development using a high pressure homogenization, Journal of Food Science 74: E372-E381

Physicochemical Stability: Microencapsulated and frozen foods

Understanding influence of state and phase transitions on physicochemical stability of foods

Graduate researcher: Poonam Bajaj

Collaborators: Juming Tang, Shulin Chen

Project sponsors: WSU Agricultural Research Center; BIOAg program of Center for Sustaining Agriculture and Natural Resources, Decagon Devices, Bill and Milinda Gates Foundation, USA Dry Peas, Lentils and Chickpeas

State/phase transitions may occur in foods during processing and long-storage resulting in enhanced molecular mobility and increased degradation reaction rates. This project investigates the relationship between state/phase transitions and selected physicochemical degradation reactions in dried and frozen food systems during their long-term storage.

Selected publications:

  • Kuang, P., Zhang, H., Bajaj, P. R., Yuan, Q., Tang, J., Chen, S., and *Sablani, S. S. 2015. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying,Journal of Food Science (In print)
  • Ullah, J., Takhar, P. S., Sablani, S. S. 2014. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage, LWT- Food Science and Technology 59:1186-1190
  • Syamaladevi, R. M., Manahiloh, K. N., Muhunthan, B., and *Sablani, S. S. 2012. Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo solar) during frozen storage, Food Biophysics 7: 57-71
  • Syamaladevi, R. M., Barbosa-Cánovas, G. V., Schmidt, S. J. and *Sablani, S. S.2012. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates, Carbohydrate Polymers 88: 223-231
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage, Journal of Food Science 76: E414-E421
  • Syamaladevi, R. M., *Sablani, S. S. and Swanson, B. G. 2010. Aging of amorphous raspberry powder: enthalpy relaxation and fragility, Journal of Food Engineering 101: 32-40
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2010. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus), Thermochimica Acta 503: 90-96
  • *Sablani, S. S., Syamaladevi, R. M., and Swanson, B. G. 2010. State diagram of foods: review of determination methods and data, Food Engineering Reviews2:168-203
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J., and Swanson, B. G. 2009. State diagram and water adsorption isotherm of raspberry (Rubus idaeus), Journal of Food Engineering 91:460-467
  • *Sablani, S. S., Bruno, L., Kasapis, S. and Syamaladevi, R. M. 2009. Thermal transition of rice: development of a state diagram, Journal of Food Engineering90: 110-118

UV Light Processes

Graduate researcher: Yen-te (Andy) Liao

Collaborators: Karen Killinger, Barbara Rasco, Carolyn Ross and Amit Dhingra

Project Sponsors: Northwest Pear Bureau; BIOAg program of Center for Sustaining Agriculture and Natural Resources, National Processed Raspberry Council

The microbial safety of fresh produce and packaged foods is a common concern as highlighted by recent outbreaks caused by Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes. The U.S. Food and Drug Administration (FDA) Food Safety Modernization Act requires fresh produce growers and food processors to adopt an efficient sanitization and processing program to control pathogens in foods. We are investigating the efficacy of ultraviolet-C light in inactivating foodborne pathogen e.g. E. coli, Listeria or Salmonella and spoilage mold e.g. Penicillium expansum on fruit and packaged food surfaces. We are also assessing the quality of UV-C treated food and packaging surfaces.

Selected publications:

  • Tarek, A. E., Rasco, B., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation kinetics of E. coli on bologna beef packaged in plastic film, Food and Bioprocess Technologies (Submitted)
  • Syamaladevi, R. M., Adhikari,A., Lupien, S. L., Dugan, F., Bhunia, K., Dhingra, A., and *Sablani, S. S. 2015. Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces, Food Control 50:297-303
  • Syamaladevi, R. M., Lupien, S., Bhunia, K., *Sablani, S. S., Dugan, F., Rasco, B., Killinger, K., Dhingra, A., and Ross, C. 2014. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage, Postharvest Biology and Technology 87: 27-32
  • Syamaladevi, R. M., Xiaonan Lu, *Sablani, S. S., Insan, S. K., Adhikari, A., Killinger, K., Rasco, B., Dhingra, A., Bandyopadhyay, A. and Annapure, U. S. 2013. Inactivation of Escherichia coli population on fruit surfaces using ultraviolet-C light: Influence surface characteristics, Food and Bioprocess Technology 6: 2959-2973

Organic Foods

Processing and storage effects on phytochemical content of conventional and organic berries

Graduate researchers: Sunil Kumar and Roopesh Syamaladevi

Collaborators: P. Andrews, N. Davies, T. Walters and H. Saez

Project sponsor: BIOAg Program, Center for Sustaining Agriculture and Natural Resources

There is increasing scientific evidence indicating that organic foods may be nutritionally superior, compared to conventionally produced fruits and vegetables. A significant portion of organic produce needs to be processed in order to make them available throughout the year. Sometimes, processed fruits are desirable as ingredients in bakery and dairy products. The long-term goal of the proposed research is to improve the shelf life and nutrient retention in organically grown fruits and vegetable by increasing our understanding of the mechanisms of nutrient destruction in processing methods. The specific objectives of the proposed research are to study the influence of common postharvest processing and storage methods on the retention of phenolics, ascorbic acid, and antioxidant activity in organic fruits.

Selected publications:

  • Syamaladevi, R. M., Kumar, S., Dhawan, S., Andrews, P. and *Sablani, S. S.2012. Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: influence of high pressure homogenization, Drying Technology 30:484-493
  • Syamaladevi, R. M., Andrews, P. K., Davies, N. M., Walters, T. and *Sablani, S. S. 2012. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries, Journal of the Science of Food and Agriculture 92: 916-924
  • *Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Bastarrachea, L. 2011. Effect of air and freeze drying on phytochemical content of conventional and organic berries, Drying Technology 29: 205-216
  • Syamaladevi, R. M., *Sablani, S. S., Tang, J., Powers, J. and Swanson, B. G. 2011. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage-In relation to glass transition, Journal of Food Science 76: E414-E421
  • *Sablani, S. S., Andrews, P. K., Davies, N. M., Walters, T., Saez, H., Syamaladevi, R. M., and Mohekar, P. R. 2010. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries, Journal of the Science of Food and Agriculture 90: 769-778