The primary objective of this Phase-2 study is to screen, chemically identify and quantify vitamins, minerals, simple sugars, proteins, polysaccharides (including starches, cellulosics, lignins and fibers) and muccopolysaccharides from the harvestable components (senescent, dormant and active) of BOSTx PHHiberids & Selections in support of the development of a suite of new fiber (industrial and dietary), food, nutraceutical, and/or drug products which may result in FDA new food product and/or nutraceutical petitions. The technical objectives of our Phase-2 research and development effort include the following tasks: a. Document edibility and nutritional aspects of harvestable Hibiscus tissues and fruiting structures, including flowers, nectar sugars, green pods, mature seeds, young leaves, emergent canes, and roots tissues and muccopolysaccharides; b. Develop data to support FDA petitions for use of Hibiscus tissues in value-added food and beverage products developed from said harvestable tissues; c. Evaluate options for harvesting and processing methods and equipment, including harvestors, seed cleaning and processing equipment, irrigation (drip or flood) strategies and equipment, fresh produce processing and storage, and seed separation and processing for seed oils and seed meals; and d. Demonstrate uptake of nutritional dietary minerals and salts in a set of tub trials using a representative set of BOSTx PHHiberids & Selections in support of nutraceutical enhancement of edible tissues (this demonstration is part of our Follow-on Funding Agreement). Harvestable green organs available for potential annual production from this perennial crop include young green shoots, green cane outer fibers (which will include polysaccharide analyses), edible fresh flowers and green pods (an okra substitute), green seeds, and active roots. Harvestable mature organs available annually from this perennial crop include canes (cellulosic outer fibers, lignitic core, parenchyme center), mature seed pods and seeds, and dormant roots. The scope of this component of the project includes independent characterization of the above- and below-ground components of representative members of the genomes we are introducing as new food and fiber crops. VBI plans to market flavored gourmet vinegarettes, unflavored polished wines, and specialty flavored drinking alcohols, each in seven different color ranges: white, yellow, blush, pink, orange-red, purple-blue, and deep red. These edible liquids are used to extract Hibiscus pigments and muccopolysaccharids from the petals into the formulation vessel(s). Because the edible organic acids and ethanols used in VBI's formulations may extract the flavonoid glycosides from the flower tissue differently than does the methanol used in the laboratory analytical method for Hibiscus flowers, analysis of the formulations themselves (with and without flavorings) is necessary to fully characterize the formulas.
