Fortification of Shelf Stable Formulated Foods with Antioxidants

The innovation proposed through the SBIR is ?Fortification of Shelf Stable Formulated Foods with Antioxidants?. The addition or incorporation of isolated antioxidants into a processed food does not insure delivery in an appropriate amount and form in the final product. Multiple chemical reactions and physical changes initiated during processing and storage could deteriorate the functionality and/or bioactivity of these antioxidants in the foods. Experiments will be conducted in existent prototype food products developed previously for NASA?s food program. Selected antioxidants from the following categories: Phenolic Compounds, Vitamins, and Carotenoids will be incorporated in the food products during the pre-preparation/mixing phase of production. Products will be sealed and thermally processed to achieve commercial sterility. All pre-processing and thermal processing parameters will be optimized to aid in retaining appropriate levels of residual antioxidants. Food Samples will be analyzed for their antioxidant content and characterization by HPLC analysis. Antimutagenic tests will be conducted to define the bioactivity of the antioxidants. The ultimate goal of this proposal is to apply the knowledge gained from the sample products to further develop a full commercial product line of antioxidant enriched Shelf Stable Foods.