A presentation on Nutrient Loss as a Function of Packaging, Processing, and Food Waste for Tomatoes, Kidney Beans, and Spinach by Dr. Claire Sand.

1. November, 2017
Nutrient Loss as a Function of Packaging, Processing, and
Food Waste for Tomatoes, Kidney Beans, and Spinach
Claire Sand1, Ziynet Boz2
1Packaging Technology and Research, LLC
Adjunct Faculty, Michigan State University & California Polytechnic University
2Agricultural and Biological Engineering, University of Florida

2. Dr. Claire Sand, is CEO of
Packaging Technology & Research, LLC
Offering food science and packing expertise in:
• Coaching
• Consulting
• Technology
• Strategy
www.PackagingTechnologyandResearch.com
IAPRI 2018 Claire Sand & Ziynet Boz 2

3. OVERVIEW
Research Process
Nutrient waste during processing shelf life
• Spinach
• Tomatoes
• Kidney Beans
Direction Dives
IAPRI 2018 Claire Sand & Ziynet Boz 3

4. IAPRI 2018 Claire Sand & Ziynet Boz 4
Topline findings
Canned nutrient loss and food waste loss is less than fresh in:
• 8 core nutrients exhibit
less waste vs fresh
• In addition, an Antioxidant
blend of 8 antioxidants
and digestible Lutein
exhibits less waste vs
fresh
• 8 core nutrients exhibit less
waste vs fresh
• In addition, Antioxidants
exhibit less waste vs fresh:
• Lycopene, Lutein,
Phenols, tocopherols,
zinc show values higher
than fresh Tomatoes
• 7 core nutrients exhibit
less waste vs fresh
• In addition, digestible
protein and amino acids,
and Antioxidants (w/o
Vitamin C) exhibit less
waste vs fresh
SPINACH TOMATOES KIDNEY
BEAN

5. Research Process
IAPRI 2018 Claire Sand & Ziynet Boz 5

6. Research Review Process
1. Focus on Spinach, Tomatoes, and Kidney Beans
2. Compare data on canned, aseptic, MATS, infrared, and cooked beans
3. Assess fresh/processed nutrient loss over shelf life
4. Determine food waste as a function of processing and nutrient loss
5. Define direction
IAPRI 2018 Claire Sand & Ziynet Boz 6

7. IAPRI 2018 Claire Sand & Ziynet Boz 7
SPINACH: Nutrient waste
during processing shelf life

8. Spinach - Insights
1. Nutrients
• 8 Nutrients not related to antioxidants show higher values in canned spinach than fresh
2. Processing
• Fresh processing methods advancing rapidly with focus on chlorophyll vs nutrient levels
• Retort finesse increases nutrient retention
• HPP has potential to lower micro-loads
• MATS has potential when linked with aseptic packaging
3. Food and Nutrient loss
• Antioxidants, Vitamin C, and Protein degrade during fresh Spinach shelf life
• Antioxidant blend and most antioxidants show values higher than fresh Spinach
IAPRI 2018 Claire Sand & Ziynet Boz 8

9. Antioxidant Blend
• Antioxidant Blend of A, C, and E, beta carotene, selenium, lycopene, flavonoids,
carotenoids, zinc, lutein, folate, alpha tocopherol
Lutein
• Lutein is the main carotenoid found in spinach
• Lutein at 12,198 and canned at 10,575 ug/100g
• This does not reflect the increase in digestible lutein during canning process
Digestible Lutein
• Canned spinach is 7624.1 + 1038 ug/100 g digesta
• Fresh Spinach is 2705 + 167 ug/100 g digesta
Spinach - Insights - Nutrients
IAPRI 2018 Claire Sand & Ziynet Boz 9

10. Economic loss due to spoilage has led to new approaches in fresh processing and storage
Processing methods include:
1. Sodium Hypochlorite
2. Peroxyacetic acid
3. MCP
4. EOW + NaCL
5. Ozonated water
6. Chlorinated water
Storage methods include:
• 4 or 10C
• Pulsed light so spinach remains in stasis
Spinach - Insights – Fresh Processing
IAPRI 2018 Claire Sand & Ziynet Boz 10

11. Spinach - Insights - Nutrient loss after fresh processing
Antioxidants
• Under MAP, Antioxidant activity was reduced from 0.56+0.02 to 0.18+0.03 Trilox equivalent
• Losses of digestible Lutein result in Lutein levels of 1474.23µg/100g at 4-20C
• Anthocyanic content in fresh at harvest decreased 85% at 10C in 6 days
Flavonoids
• ~55% loss at 4C during a 12-day period
Ascorbic Acid
• MCP treated spinach then 8 days at 4C storage results in a AA range of 15 vs 30mg/100g for untreated
Spinach
• Canned spinach is 14.3 and fresh is 28.1mg/100g
• Continuous light ameliorates AA degradation during storage of spinach
• Depending on harvest, Ascorbic Acid varies from 50 to 230mg/100g
Protein
• Protein degrades 70% with no processing/washing during 6 days dark storage at 23C
• Protein degrades 35% after storage following a MCP wash
IAPRI 2018 Claire Sand & Ziynet Boz 11

12. • HPP and MATS are seen as non-viable against gold-standard of fresh spinach
• Advancements in the area are stalled due to economics of new technologies
• HPP
• Microbial loads and color loss decline. Shelf life is extended versus canning
• MATS then aseptic is gaining interest
• Aseptic
• Spinach puree is aseptically processed and chlorophyll loss is 50%
• Retort
• Reciprocating retorts retain nutrients
Spinach - Insights - Thermal Processing
IAPRI 2018 Claire Sand & Ziynet Boz 12

13. Spinach - Insights - Food Waste
IAPRI 2018 Claire Sand & Ziynet Boz 13
Spinach food waste from farm to consumer was determined as:
• 59.2 % for ripe Spinach
• 41.1% for canned Spinach
For canned and ripe Spinach:
• 20% loss in agricultural production (FAO, 2011)
• 7% loss in processing and packaging (FAO, 2011)
For ripe Spinach :
• 10% distribution and retail (USDA-ERS, 2010)
• 39% consumption (ERS, 2011 ; EPA, 2016; 45% by Defra, 2010; Quested and
Johnson, 2009)
For canned Spinach:
• 6% distribution and retail (USDA-ERS, 2010)
• 15.8 % consumption ERS, 2011, Defra, 2010; Quested and Johnson, 2009)

14. • 8 Nutrients not related to antioxidants
show values higher than ripe Spinach
14

15. Antioxidant blend and most antioxidants
show values higher than fresh Spinach

16. IAPRI 2018 Claire Sand & Ziynet Boz 16
TOMATOES: Nutrient waste
during processing shelf life

17. Tomatoes - Insights
1. Nutrients
• Antioxidant Blend in addition to 8 other nutrients higher in canned vs fresh
tomatoes
2. Processing
• MATS linked to aseptic
• Retort finesse has promise
3. Food and Nutrient loss
• Antioxidants
• Antioxidants fade at last stage of ripening
• Antioxidant blend and most antioxidants show values higher than ripe tomatoes
IAPRI 2018 Claire Sand & Ziynet Boz 17

18. Tomatoes - Insights - Processing
• Fresh processing technologies focus on color management and firmness vs nutrient retention
• Aseptic & MATS
• Lutein increased 559% and 756%
• Zeaxanthin decreased 80% and 82%
• Lycopene decreases 13.52%
• Retort
• Reciprocating retorts retain nutrients
• Antioxidants are retained
• a-tocopherol increased 166%
• cis-B carotene increased 110%
IAPRI 2018 Claire Sand & Ziynet Boz 18

19. Tomatoes - Insights - Nutrient loss after fresh processing
Antioxidants
• When slightly ripe, antioxidant activity begins to decline
• Lycopene is light and O2 sensitive
• Decreases in antioxidant activity of 50% in sunlight
• B-carotene content decreases 27% when picked green and matured vs picked ripe
• Ripe raw tomato lycopene level is 2,575 by USDA vs 1,800µg/100g in research
IAPRI 2018 Claire Sand & Ziynet Boz 19

20. Tomatoes - Insights - Food Waste
IAPRI 2018 Claire Sand & Ziynet Boz 20
Tomato food waste from farm to consumer was determined as:
• 53.8% for ripe Tomatoes
• 41.1% for canned Tomatoes
For canned and ripe Tomatoes:
• 20% loss in agricultural production (FAO, 2011)
• 7% loss in processing and packaging (FAO, 2011)
For ripe Tomatoes :
• 10% distribution and retail (USDA-ERS, 2010)
• 31% consumption (7% by ERS, 2011; EPA, 2016; 45% by Defra, 2010; Quested and
Johnson, 2009)
For canned tomatoes:
• 6% distribution and retail (USDA-ERS, 2010)
• 15.8% consumption (28% by ERS, 2011; Defra, 2010; Quested and Johnson, 2009)

21. 8 Nutrients not related to antioxidants show values higher than ripe tomatoes
21

22. Antioxidant blend and most antioxidants show values higher than ripe tomatoes
22

23. IAPRI 2018 Claire Sand & Ziynet Boz 23
KIDNEY BEANS: Nutrient
waste during processing shelf
life

24. Kidney Beans - Insights
1. 7 nutrients higher in canned vs cooked Kidney Beans
1. Digestible protein
2. Amino Acids
3. Antioxidants w/o Vitamin C
2. Processing
• Protein losses in canning similar to aseptic
• High levels of antioxidant in beans dissipates with canning
3. Food and Nutrient loss
• Calcium is higher in canned vs aseptic Kidney Beans
• Antioxidant loss is dominated by Vitamin C loss
• When Vitamin C is removed, canned Kidney Beans have more antioxidants
• All Amino Acids are higher in canned Kidney Beans
IAPRI 2018 Claire Sand & Ziynet Boz 24

25. Kidney Beans - Insights – Nutrients
Digestible protein
• Corrected amino acid score (PDCAAS) evaluates the quality of protein based on
amino acid digestibility by humans
• Adopted by the FDA, FAO/WHO and “best” method to determine protein quality
• Increase from raw beans
IAPRI 2018 Claire Sand & Ziynet Boz 25
% increase in
digestable protein
from raw
Canned Boiled MATS Infared/microionization
Canadian Kidney
Beans
8.42 16.83 11.13 6.3
Egyptian Kidney
Beans
16.11 16.11 10.59 8.2

26. Canning
• Protein losses in canning similar to aseptic
• High levels of antioxidant in beans dissipates with canning
• 99% of is due to loss of Vitamin C during canning
Aseptic
• Likely less antioxidant loss with aseptic processing
Kidney Beans - Insights - Processing
IAPRI 2018 Claire Sand & Ziynet Boz 26

27. Kidney Beans - Insights - Food Waste
IAPRI 2018 Claire Sand & Ziynet Boz 27
Kidney Bean food waste from farm to consumer was
determined as:
• 32.4.0% for raw Kidney Beans
• 33.8% for canned Kidney Beans
For canned and dry Kidney Beans:
• 12% loss in agricultural production (USDA-ERS, 2010)
• 5% loss in processing and packaging (USDA-ERS, 2010)
For dry beans:
• 6% distribution and retail (USDA-ERS, 2010)
• 14% consumption (Defra, 2010; Quested and Johnson, 2009)
For canned beans:
• 6% distribution and retail (USDA-ERS, 2010)
• 15.8% consumption (Defra, 2010; Quested and Johnson, 2009)

28. Kidney Beans - Insights - Food Waste
• Food waste studies are variable for Beans
• UK study shows beans waste is 29% at consumption
• Other data suggest 9-18% for canned beans and 4% for raw beans
• Canned food not categorized consistently
• Processed vegetables
• Storable vegetables
• Vegetables
• Beans are not categorized consistently
• ERS LATA data* and Canadian estimates link beans with nuts
• Kidney beans are a seed and do not fit in neatly to classification
IAPRI 2018 Claire Sand & Ziynet Boz 28

29. • 7 nutrients are higher in canned vs cooked Kidney Beans
• Calcium is higher in canned vs aseptic Kidney Beans
29

30. • Amino Acids are higher in canned Kidney Beans
30

31. • All Amino Acids are higher in canned Kidney Beans
31

32. • Antioxidant loss is dominated by Vitamin C loss
• When Vitamin C is not factored in, canned Kidney Beans have more antioxidants
32

33. IAPRI 2018 Claire Sand & Ziynet Boz 33
Direction

34. Current and possible packaging formats vary
retort pouch aseptic carton aseptic bowl MATS Other value propositions
current possible current possible current possible current possible
Spinach
food safety (E. coli, Salmonella, Listeria)
outbreaks are serious with fresh and
frozen and expected to increase with
water shortages and higher food costs
Chicken
food safety (E. coli, Salmonella, Listeria)
outbreaks are serious with fresh and
expected to increase with water
shortages and higher food costs
Kidney Beans
Tomatoes
food safety (E. coli, Salmonella, Listeria)
outbreaks are serious with fresh and
expected to increase with water
shortages and higher food costs
Peaches
Shelf Stable Retail packaging format competitors to canning for select products
IAPRI 2018 Claire Sand & Ziynet Boz 34
LEGEND on market
not on market or not viable
on market as puree
retort pouch aseptic carton a
current possible current possible c
Spinach
Chicken
Shelf Stable Retail packaging format competitors to canning for select products

35. Direction
• Sustainability analysis needs to include nutrient loss and food waste as a
function of processing for:
• Aseptic, Canning, MATS, and HPP compared to “fresh processed”
• High food waste after consumer purchase suggests need for packaging to aid in
proper consumer product use and reseal
IAPRI 2018 Claire Sand & Ziynet Boz 35

36. Direction
• New data to replace missing and incorrect data are needed
• Need for revitalized and expanded processing research on:
• Nutrient retention during processing
• Calcium
• Magnesium
• Protein
• Iron
• Common Antioxidants with and w/o Vitamin C
• Need for research on food waste as a function of processing and packaging
IAPRI 2018 Claire Sand & Ziynet Boz 36

37. Selected References
• Ali et al, 2017
• Audu and Aremu 2011
• Bergquist, Gertsson, & Olsson, 2006
• Bergquist et al, 2005
• Bergquist et al, 2007
• Bunea et al, 2008
• Edwards and Reuter 1967
• El-Niely 2007
• Gil et al, 1999
• Grozeff et al, 2010
• Guzel and Sayar 2012
• Khattab et al, 2009
• Shimelis and Raksit 2007
IAPRI 2018 Claire Sand & Ziynet Boz 37
Lester et al, 2010
Marathe er al 2016
Mudau et al, 2015
Nour, Trandafir, and Ionica, 2014
Pandrangi & LaBorde, 2004
Pusztai et al, 1981
Rickman, Bruhn, and Barrett 2007
Singh, P. et al, 2017
Shimelis and Rakhit 2007
Spinardi et al, 2010
Toledo et al, 2003
USDA, 2018

38. Dr. Claire Sand, is CEO of
Packaging Technology & Research, LLC
Call 612-807-5341 or email
claire@packagingtechnologyandresearch.com
Offering food science and packing expertise in:
• Coaching
• Consulting
• Technology
• Strategy
www.PackagingTechnologyandResearch.com
IAPRI 2018 Claire Sand & Ziynet Boz 38
Questions?