Title: Participation at 2015 IFT Annual Meeting

University of Wisconsin-Stout Student Dissemination Grant Proposal

Title: Participation at 2015 IFT Annual Meeting (Research title: Production and Characterization of Lutein Nano-emulsion)

Submission Date: May 2nd, 2015 Project Period: July 11-July 14, 2015 To: Student Research Grant Office From: Cindy Vang, undergraduate student of the Food Science and Technology Department

I. Summary a. The purpose of this application is to apply for funds that would support the costs for attending the 2015 IFT (Institute of Food Technologists) Annual Meeting & Food Expo in Chicago, IL from J July 11-14, 2015. The objectives of attending the IFT are 1) to present a research poster (title: Production and characterization of lutein nano- emulsion), 2) to botain feedback about my research from professional food science group, and 3) to expand the knowledge of food science and professional networking with people in academic and industry fields. I have a plan to attend scientific oral and poster sessions and Food Expo to understand current food industry trends and to carry out professional networking. If granted, the funds would be used for registration, transportation, lodging and board. b. Research Summary: Lutein, a lipid soluble bioactive compound, can play an important role in eye health, including age-related macular degeneration and cataracts. Nano-emulsion technology incorporates lipid-soluble bioactive compounds, like lutein, in emulsion and enables the lipid-soluble compounds in various food matrices, including beverages. In addition, nano-emulsion can improve the functional stability of lutein, which is sensitive to light and oxygen, and deteriorates easily during processing and storage. The objectives of this study were to evaluate (1) the optimal conditions for lutein nano-emulsion production, and (2) the physico-chemical properties of lutein nano-emulsion. Primary emulsions were prepared with varying compositions of lutein, water and surfactants including medium chain triglyceride (MCT), short-chain alcohols (ethanol) and polyoxyethylene sorbitan monooleate (Tween 80). Primary emulsions and water were mixed with 2.5:97.5 (w/w) and then nano-emulsions were produced using the microfluidizer under high-pressure (25,000 psi) and 3 processing cycle conditions added with 0.01% butylated hydroxyanisole and 0.05% sodium azide to prevent oxidation and deterioration. Emulsion stability (particle size distribution and zeta potential), droplet size and lutein contents of nano-emulsion were determined using particle size analyzer, zeta potential analyzer, transmission electron microscopy, and high performance liquid chromatography, respectively. Results showed that the most stable primary emulsion was produced when lutein, MCT, Tween 80, ethanol and water ratio was 0.1:35.2:5.9:11.8:47.0 (w/w). Lutein nano-emulsion appeared semi- transparent with light yellow color and high fluidity. The average particle size of lutein nano-emulsion was 65.8 nm and 77.9 nm at 0 and 7 days of storage, respectively. The zeta potential was -12.45±1.69 and -11.44±2.70 at 0 and 7 days of storage, respectively. In conclusion, lutein nano-emulsion was relatively stable during the 7-day storage and has a high potential to apply in cold-beverage production. However, further study is needed to improve the storage stability of lutein nano-emulsion to be used in beverages that require longer storage time. c. My Role: As an undergraduate student in Food Science and Technology program, I have supported to supervisor (Dr. Eun Joo Lee). I have contributed and participated in the project when the Dr. Lee has conducted the experimental design, searched reference papers, analyzed data, and reported the results. Dr. Lee and I have submitted 2015 Student Research Grant proposal and then successfully granted. I made a research poster using research results and then presented in 2015 UW-Stout Research Day (April 29, 2015). The research abstract was submitted to national level conference (2015 Institute of Food Technologist (IFT) Annual conference) and it was selected. So I plan to present at the IFT annual meeting (July 11-14, 2015, Chicago, IL) as a main presenter.

II. Mode of Dissemination a. This research project will be disseminated at the 2015 Institute of Food Technologists (IFT) Annual Meeting in Chicago, IL from July 11-14 as a poster presentation. IFT is the largest national annual event for food scientists that bring respected food professionals from around the world, including trendsetters from productive development to senior-level executives from the world’s top food companies. It is also expected to have 23,000 attendees. Each year the annual meeting invites researchers to share their research in a poster presentation. My research abstract was submitted and was accepted to present my poster (see attached conformation). b. Presenting a research poster at the 2015 IFT Annual Meeting is significant due to the large number of attendees. This will allow me to connect with professionals and receive feedback and ideas while sharing my research. c. I will be presenting my research as a poster presentation. This representation of my research will be appropriate to explain best while referring to figures, tables, and charts.

III. Purpose/Need for Dissemination a. The significance of my research explores the different possibilities of creative product development ideas that could potentially benefit human health and the field in nano-technology. Use of skills and knowledge learned from this research project will be beneficial for other food applications. Also, as an undergraduate at in the Food Science program, building a reputation by presenting at a national-level conference will be valuable for my academic career and my college, UW-Stout. IV. Dissemination Objectives a. The objectives of this dissemination are as follows: a.i.1. To present a research poster (title: Production and characterization of lutein nano-emulsion) a.i.2. To obtain feedback about my research from professional food science group a.i.3. To expand the knowledge of food science and professional networking with people in academic and industry fields

V. Budget SRG Request Supplemental Services and Supplies

Travel (via FOXWORLD travel ***mandatory travel agency) Two night hotel stay 2 x $149.00 +tax= $346.84 Conference Registration $125 Personal Vehicle Cost 308.8 miles x $0.32= $98.82

TOTAL $540.66

a. Budget Justification: The cost to attend the 2015 IFT conference and Food Expo is total $630.66. The IFT Annual Meeting is July 11-14 in Chicago, IL. I will be attending only three days out of the four days so a two night stay in a hotel is required. A price of $149 for a hotel is very reasonable for hotel prices in Chicago and near the meeting. Conference registration is $125 for students and entrance is required for my poster presentation. I will take my personal vehicle to the conference since I will be located in Verona, WI when the conference happens. A round trip, from Verona, WI to Chicago, IL and back, will be a total of 308.8 miles ($0.32 per mile). a.VI. References Attwood, D., Mallon, C., Ktistis, G., & Taylor, C. J. (1992). A study on factors influencing the droplet size in nonionic oil-in-water microemulsions. International Journal of Pharmaceutics, 88, 417–422. Davis B, Markey E, Busch A, Busch W. (2007). Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data. J. Agr. Food Chem. 55: 5925-5933. McClements, D. J., Decker, E. A., & Weiss, J. (2007). Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science, 72(8), R109–R124. Yu W, Tabosa DE, Barrat ES, Fessi G, Devissaguet JP, Puisieux F. (1993). A novel approach to the preparation of injectable emulsions by spontaneous emulsification process. Int. J. Pharm. 89: 139-146.