Structure-function relationship of edible plant phenolics and their impacts on micronutrient release

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Despite its cold climate and short growing seasons, a wide range of berries (e.g. cranberries, blueberries, strawberries, Saskatoon berries, grapes, seabuckthron, barberries, bilberries, muddler) and cherries (e.g. chokecherries, sweet cherries and tart/sour cherries) are gown in Canada. Berries and cherries comprised 25.0% of Canadian fruit productions in 2014 and increased to 32.1% in 2016, bringing $647.1 billion in 2016 revenues. This provides excellent research and training opportunities. Although substantial studies have been reported on phenolic compounds in berries and cherries, there is no published literature nor any research study (to my knowledge) on benzenediol phenolics/polyphenols classes and their chemical, physical/rheological functionality in food systems. The benzenediols belong to a large class of phenolics and can be divided to various sub-groups such as alkylphenols, alkylresorcinols, anacardic acids, isochavicol, and alkylcatechols with different isomers including ortho, meta and para isomers. Each sub-group has different chain lengths and degree of saturation/unsaturation that have never been investigated in berries and cherries. In edible plants, substantial amounts of phenolics (>70% of total phenolic content) are bound/linked to complex carbohydrates (e.g. dietary fibre) and it is essential to be considered in research. The focus of my research program is a deeper understanding of the structure- function relationships of new benzenediol phenolics/polyphenols and their homologues in the pulps, skins and seeds of berries and cherries for exploring their novel utilization in food and nutrition. The proposed research will (i) use novel analytical methods to extract, isolate, purify and identify chemical structure of new benzenediol phenolics/polyphenols from the pulp, skin and seed of berries and cherries. (ii) deploy fermentation as a suitable food processing model to release new benzenediol phenolics/polyphenols from the linked dietary fibre (soluble and insoluble). Additionally, fermentation will also be explored as a mechanism to reduce dietary anti-nutritional factors. Kefir (fermented milk) is used as a remarkable model/vehicle in my lab, to deliver nutrients and reduce dietary anti-nutritional factors. (iii) recognizing that dietary fiber (complex carbohydrates) can act as a carrier of benzenediol phenolics/polyphenols, enhancing their oxidative stability and colloidal properties, I will incorporate them in microemulsion/encapsulation formulations and validate the enhanced emulsifier, stabilizer and surfactant properties in foods. Enthusiastic HQPs will contribute fruitfully.