NPEW 2018

Approaches to Enhance Stability, Delivery and Antimicrobial Activity of Natural Bioactives The significance of this work is the development of natural antimicrobial systems that will preserve self life of natural products without the use of artificial preservatives.  Because natural products have not be able to use effective preservatives they faces shorter shelf lives or the need for being in the frozen case.  These new systems make natural products preform with longer shelf lives making their costs similar to other artificial items. Nitin Nitin, Ph.D. Enzyme-assisted Aqueous Extraction Processing: A Sustainable Approach Dr. Bell is at the start of developing techniques the will eliminate the need to extract products like stevia using hexane.  Hexane and other solvents being used today to make a variety of natural products should be prohibited shortly which will leave no way to produce these important items in the natural products marketplace.  Juliana has found methods to get the same results without the use of questionable solvents. Juliana Leite Nobrega De Moura Bell, Ph.D. The Impact of Rancidity Development on Sensory and Quality Attributes of Roasted Almonds The ability to find ways not to use carcinogens like BHA, BHT, TBHQ and others in food products and still not have them taste rancid is a huge benefit to the natural products arena. Alyson Mitchell, Ph.D. Development of Natural Amendments from Food Processing Residues to Improve Soil Health Natural is now acceptable but everyone is asking for organic. Dr. Simmons is giving us the technologies to eliminate artificial soil fertilizers, pesticides, and soil amendments. His achievements are making organic possible. Christopher Simmons, Ph.D.