5^th Euro-Global Summit and Expo on Food & Beverages June 16-18, 2015 Alicante, Spain

Soledad Prats at present is working as a full time Professor in the Analytical Chemistry, Nutrition and Food Science Department at the University of Alicante. She graduated in Chemistry at the University of Alicante and had the PhD in 2000. Her research interest lies in food control and developing new simple analytical methods for the determination of food components. She has participated in numerous congresses and has published near 30 papers in reputed journals and serving as an Editorial Board Member of repute.

In this work a comparison of conventional HPLC with microwave assisted HPLC for the separation of some fat soluble vitamins was done. Results obtained show that microwave assisted high performance liquid chromatography led to shorten analysis time from 31.5 min to 13.3 min when the lowest microwave power was used. Moreover, narrower peaks were obtained; hence the separation was more efficient maintaining or even increasing the resolution between the peaks. This result confirms that microwave radiation could be used as alternative way to conventional HPLC heating to improve analysis time. The method was optimized for simultaneous determination of some tocopherol homologues and also vitamin K. Fluorescence detector demonstrated better signal to noise relation compared to photodiode arrayed detector mainly due to independent effect of microwave pulses on the baseline noise, but photodiode arrayed detector was finally chosen as it allowed a simultaneous detection of non-fluorescent compounds. The microwave assisted HPLC method was successfully applied to the tocopherol composition of some conventional cooking oils such as olive oil, sunflower oil among others.

Burgos-Hernández Armando has completed his PhD at the age of 28 years from Louisiana State University. He is full-time Professor and has been Head of the Department of Research and Graduate Studies in Food Sciences at the Universidad de Sonora at Hermosillo, Sonora, México. He has published more than 30 papers in reputed journals and he is a member of the National System of Researchers of Mexico and currently he is a Visiting Professor at the Department of Agro-alimentary Technology at the Universidad Miguel Hernández de Elche at Orihuela, Spain.

Chronic-degenerative diseases such as cancer are the leading causes of deaths worldwide and the costs associated to their treatment are among the highest within public health offices. On the other hand, consumers’ awareness of the health risks associated to processed-food consumption has driven them to urge food industry to use more sustainable and safer food additives. The search for more efficient and potent biologically active molecules in nature is what these two issues have in common. The purpose of this research work is to search for biologically active compound in discarding material such as Cantabrian anchovy viscera and to study their potential for being used in either the biomedical area or food industry or both. Cantabrian anchovy viscera fractions obtained after solvents-serial fractionation was analyzed for antioxidant (DPPH and ABTS), antifungal (radial growth inhibition), antimutagenicity (Ames test) and antibacterial activity (dilutions method). Methanolic, hexanic, ethyl-acetate and butanolic as well as two interphase fractions were obtained. Methanolic, hexanic, and butanolic fractions showed high (2901-2975 mmolTrolox/L) antioxidant activity; therefore they were tested for their anti-mutagenic potential in the Ames test using Salmonella typhimurium TA98 and TA100 tester strains. Preliminary results suggest that biologically active compounds are present in anchovy viscera that can be isolated and characterized for a full study on their potential as chemo preventive / chemo protective agents as well as for their possible use as food preservers.

Suzana Caetano da Silva Lannes is an Associate Professor at Pharmaceutical Sciences School of University of São Paulo. She is President of Brazilian Society of Food Science and Technology, and Vice President of Brazilian Association of Rheology. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. She has developed research works in the Food Science and Technology area, on the following subjects: Rheology, physics of foods, development of special and nutritional food formulations and study of fat foods (emulsion, chocolate products, cupuassu, mayonnaise, ice cream and bakery).

Oat (Avena sativa) is a basic ingredient in many of bakery products, including those with low-fat or calorie and high fiber content. The use of β-glucans as hydrocolloids in food industries is based on its potential as rheological agent can be used as thickeners to modify the texture and appearance of products. The objective of this study was to evaluate the structure of cakes batters varying the fat bases to replace the hydrogenated vegetable fat using back extrusion analyses. Three formulations were evaluated: a standard (sample A) containing hydrogenated vegetable fat (HVF), sample (B) formulated with oat extract (OE) and sample (C) 50% (HVF/OE); plus: wheat flour, sugar, emulsifier, dried eggs, water, milk powder, salt and baking powder. Tests were performed with 3 replication using TA-XT2 texturometer (Stable Micro Systems, UK) with a 45 mm compression probe A / BE back extrusion. The compression speed was 2 mm.s-1 to a depth of 25 mm. According to the results all samples are significantly different (p< 0.05) among them. Sample A showed higher break point value (1.70 N) than sample B (0.68 N) and C (0.12N) that were the lowest values. For firmness, the sample formulated with HVF showed more hardness (1.70N) than the sample B (0.68N) and sample C (0.12N). Consistency coefficient (A: 19.29 N.s; B: 8.18 N.s; C: 13.53 N.s), cohesiveness (A: -1.23 N; B: - 0.38 N; C: -0.67 N) and viscosity index (A: 17.48 N.s; B: 8.02 N.s; C: 12.52 N.s) parameters exhibited decreased on their values. The batters were evaluated as dilatant fluids characterized by calculating the viscosity index. Although the values of the back extrusion analysis have shown significant declines in measured values, oat extract could produce cakes with the same quality of those cakes produced with HVF due its gelling capacity. It was observed in the compression-extrusion analysis low energy expenditure formulations of oat extract in relation to the cake prepared with HVF. Keywords: Texture, bakery, hydrocolloids, oat

Ema Carina Rosas-Burgos has completed her PhD in Biotechnology and she is a Professor-Researcher at the University of Sonora, México. She has published more than 20 papers in reputed journals and has served as reviewer of renowned international journals as well as evaluator of research projects for the Mexican National Council for Science and Technology (CONACYT). She is a member of the National System of Researchers (SNI) of Mexico.

Fruits and cereal grains are frequently contaminated with deteriorative and mycotoxigenic fungi which are responsible of significant production losses. Plant extracts are generally assumed to be more acceptable and less hazardous than synthetic compounds and can be used as alternative antifungal treatments. The aim of the present work was to evaluate the antifungal activity of the essential oil of Callistemon citrinus (EOCC) against the phyto-pathogenic fungi Aspergillus flavus, Aspergillus parasiticus, Fusarium verticillioides, Alternaria alternata, and Botrytis cinerea. The essential oil was extracted from fresh leaves of C. citrinus by hydro-distillation. A spore suspension of every fungus was used to inoculate Petri dishes containing 5 mg ml-1 of EOCC dissolved in potato dextrose agar (PDA). The diameter of the fungal radial growth was measured every 24 hour of incubation. The Percentage of radial growth inhibition was calculated by comparing the radial growth in PDA medium containing EOCC against that determined in PDA without EOCC. Volatile compounds of EOCC were identified by gas chromatography coupled to a mass spectrometer detector. EOCC was able to inhibit 100% of radial growth of B. cinerea, 59.2 % of A. flavus, 41.7% of F. verticillioides, 25% of A. alternata and 14.2% of A. parasiticus. The main volatile compounds identified were 1, 8-Cineole (72%), α-Terpineol (12.6%), Myrcene (3.7%), Terpinen-4-ol (3.0%), α-Pinene (1.6%) and Spathulenol (1.2%). These volatile compounds which have been reported in some antimicrobial plant extracts might have a potential use in food preservation.

Araceli Gonzalez Nicanor is an Engineer Agronomist by profession, a Doctoral student in Agricultural Sciences and Natural Resources, and Professor at the Autonomous University of the State of Mexico (UAEM) and is currently interested in the issues of animal welfare and meat quality.

In the current research was evaluated the response as result of addition of organic selenium in finishing diet of ovine animals, on the physiological stress “in vivo”. 30 female ovine animal were used with 25 ± 3.5 kg of alive weight that were confined as follow: 0 ppm (T1), 0.35 ppm (T2) and 0.60 ppm (T3). The blood samples were gotten by venopuncion technique in the jugular vein at 0, 7, 14, 21, 27, and 60 days before slaughtering. The anylisis of cortisol was done by competitive binding technique in order to cuantify without previous purification. Previously it was obtained the strong serum in transcortine of cattle animals with estrogen to cuantifycorticosterone. A comparison of average realized with a Tukey test with α = 0.05 showed the following: an average value of 4.46 nmol/L for cortisol, 9.56 ±1.24X106/ul erythrocytes, 135.60 ± 14.7 (g/cc) hemoglobin, 40.77±4.4 (%) hematocrit, 42.79± 6.47 (%) of VGM, 9.62±4.5 (%) protein into the plasma, 332.08±0.7 (%) of cmHg, 10.00±7.3 (mil/mm³) leukocytes, 41.93±11.3 (mil/mm³) neutrocytes and 52.27±10.8 (mil/mm³) in lymphocytes. As for hematocrit, hemoglobin, leukocyte, VGM, and CHGM, higher values were obtained for treatment 2, at a ratio of 0.3 ppm of Se. While for segmented neutrophils were higher values for the concentration of 0.6 ppm of selenium. It can be concluded that the addition of selenium could benefit the preservation of homeostasis of the animal in order to reduce physiological stress

Gisela Velázquez is student of the last year of Doctorate from the Program of Agricultural and Livestock Science and Natural Resourcesof the Autonomous University of the State of Mexico.She is subject teacher at the Faculty of Agricultural Science of the Autonomous University of the State of Mexico since 2007 and at the Centre for Research and Innovation of Meat and University Education of the Polytechnic University of the Valley of Mexico since 2014.

The aim of the current research was to evaluate the effect of selenium-enriched yeast supplementation on microbial spoilage of sheep meat during shelf life. The experiment was carried on during the finishing stage of 18 female sheep breed Pelibuey for 60 days. Animals were randomly assigned to one of three treatments: a control without Se supplementation (T1), supplemented with selenium enriched yeast (SY) (Saccharomyces cerevisiae Selyeast 3000TM enriched yeast, LFA Lesaffre) total Se concentration 0.35 mg/kg (T2) or 0.60 mg/kg of Se (T3). At the end were slaughtered at a final average weight of 39.5 ± 4.41 kg, under the Official Mexican Standards NOM-033-ZOO-1995 and NOM-009-ZOO-1994. Samples from Longissimus dorsi muscle were taken. Microbiological spoilage (Aerobic Plate Count, Faecal Coliform Count and Psycrophiles) was evaluated during 0, 3, 6 and 9 days post mortem under refrigeration conditions (4oC). The results were evaluated by an ANOVA (P ≤ 0.05). There were no significant differences (P>0.05) in Aerobic Plate Count, Faecal Coliform Count, and Psychrophiles among treatments. However, Psychrophiles by time of storage was statistically different (P<0.05). In conclusion, Selenium doses had not effect at the beginning of shelf life on Psychrophiles growth, however on the last day had effect because it was lower for doses of 0.60 mg /kg.

Alba Ardura is 30 years old, she has completed his PhD at the age of 27 years from Oviedo University after her Master in Food Biotechnology. Nowadays she is a postdoctoral student in the University of Perpignan, France; working in the early detection of invasive species. At the same time she continues working in food issues: mislabeling, biological properties of milk peptides and Asturian cider components. She has published 13 papers in reputed journals about different issues: genetics, conservation, invasive species and food issues.

Nowadays, a massive investigation effort is executed for alleviating the effects of diabetes and obesity, with all negative impacts they present to the human health and welfare. We used Trypsinogen digestion for Bovine Serum Albumin (BSA) and Beta-lactoglobulin (β-Lg) the major mammalian milk protein, to release several peptides. One octamer peptide derived from BSA, DLGEEHFK, and one hexamer derived from β-Lg, VAGTWY, were assayed for biological activities in vitro, and the significant one was assayed in vivo. Different biological activities were tested: • Anti-diabetic activity. • Lipid metabolism. • Lipid fractions. The two proteins and their derived peptides exhibited different DPP-IV inhibitory activity in vitro. The best results were obtained for the β-Lg-related peptide. For in vivo assays, two different doses of the VAGTWY peptide significantly increased mRNA levels of the two assayed genes. The two doses of the peptide reduced triglycerides in liver of zebrafish significantly. However, the low dose only reduced free liver cholesterol. Also, only the high dose increased liver HDL cholesterol significantly. The results in general indicated good anti-DPPIV and anti-lipid accumulation of the investigated β-Lg-derived peptide. The current results showed that the biological activities of the milk seem to be related to the gut-acidic liberation of its short peptides. More work may be necessary for revealing the biological activities of the peptide we investigated and other peptides that reside compacted within the highly complex milk proteins consortia.

E Zumelzu is a Metallurgical Engineer and completed his PhD in Condensed Matter Physics at the University of Valladolid, Spain. He also coordinates the Chilean Nanodyf Group of the Ibero-American Program for Science, Technology and Development (CYTED) network. He served as Director of Research and Development at Universidad Austral de Chile between 2006 and 2013. He has published extensively with over 50 indexed publications (ISI) in his field and is a referee of several leading scientific journals. In addition, he has participated in scientific collaborations with MIT, International Copper Association (ICA), European Union (ALFA) and Ibero-American programs.

The originality of the research lies in the study of the effect of new production procedures of salmon on metal packaging with multilayer Polyethylene Terephthalate (PET) polymer coatings. The aquaculture production of salmon involves special foods and the application of antibiotics for disease control. The protective coating employed is part of the metal–polymer container, which shows surface defects in manufacturing. The salmon farming processes have an impact on the adhesion of postmortem muscle to the can walls, producing surface and structural changes affecting the functionality and limiting the useful life of metal containers, and further compromising their recycling as eco-material in the fish packaging industry. This work characterized the changes occurring in the multilayer PET polymer and steel of containers by electron microscopy, X-ray Diffraction (XRD), Nuclear Magnetic Resonance (NMR), 3D- AFM and Raman spectroscopy analyses. We developed a robust method for the identification of residues of multiple antibiotics: Florfenicol, florfenicol amine, oxytetracycline, chloramphenicol and erythromycin is administered to salmon, using reverse-phase High Performance Liquid Chromatography (HPLC) coupled to TSQ Vantage™ triple quadrupole mass spectrometer for Selected Reaction Monitoring (SRM). Also, the presence of proteins attached to the PET coating was evaluated with 12% SDS-PAGE. The results showed no evidence of detectable levels of antibiotics in the PET, but the presence of cholesterol and alpha carotene on the polymer surface after the denaturation of proteins, which together produce changes at the structural level in the protective coating of the container.

Kristiina Kokk achieved a Master Degree in Animal Science and is continuing PhD studies in Institute of Veterinary Medicine and Animal Science of the Estonian University of Life Sciences. She is currently working as a Researcher in the field of microbiology (in Bio-Competence Centre of Healthy Dairy Products LLC). Kristiina is a co-author of 1 patent and first author of 2 patent applications. She has skills in organizing and conducting clinical and veterinary trials with health promoting food and feed. She is experienced on developing probiotics (in vitro and safety studies).

Increasing the shelf-life of live yoghurt is a challenge. Several chemical antioxidants are used. An alternative is adding live bacteria with antioxidative properties. The aim was to assess the ability of antioxidative and antimicrobial strain L plantarum (DSM 21379)to extend yoghurts shelf life. Test batches of stirred typeyoghurt (fat content 2.7%) were prepared comprising L plantarum (1x1011cfu/g) as an additional starter. Additional starter was used to inoculate the milk in different doses as follows: 1 g/t; 3 g/t; 5 g/t; 10 g/t. The test batches were stored at +4oC. The survival of L. Plantarum Induciain yoghurt wasevaluated twice a weekduring 21 d and after the shelf life. Sensory assessment was conducted after the shelf life once a week. The survival rate of L. Plantarum Induciawas stabile throughout the testing period. The count of L. Plantarum Induciaremained stable for 35 days or longer after the production, beingfrom 1x106 to 6x106cfu/g in the case of inoculation doses 1 g/t and 3 g/t respectively and from 3x108 to 8x108cfu/g while inoculated 5 g/t and 10 g/t. The flavour of test yoghurts remained unchanged for 9 to 15 days after the shelf life. The dose 1 g/t gave any prolongation of shelf life. Conclusion: Lactobacillus plantarum Inducia as natural antioxidative agent used in efficient doses has the potential to prolong the shelf life of yoghurt as a natural preservative.

Briceida Ortiz is a Ph. D. student in the Agricultural Sciences and Natural Resources Graduate-student Program of the Autonomous University of the State of Mexico. She has published research results in several Journals and Proceedings of Scientific Meeting in the area of beef production.

Steak samples of Longissimus dorsi obtained from sixteen finishing bulls (Bos taurus x Bos indicus; 505 ± 22.23 kg BW) were used to evaluate the effect of tannin extract fed-supplementation on the fatty acid profile of meat. Treatments were: 1) diet with 13.3% CP and 8.4 MJ NEm/kg DM (CTRL) and 2) Diet similar to CTRL added with 0.3% (DM basis) of tannin extract (TE). The tannin extract was offered as commercial blend Bypro®, which contains 70% of tannins. Bulls were harvested in a processing plant, and after 24 h chilling (4 °C) from the left side of each carcass, a section from ribs 10 to 14 was removed. Fatty acids from intramuscular fat, were quantified by gas chromatography (capillary column SP-2560; Supelco®), identified by comparison of retention times with a standard (Supelco 37 Component FAME Mix and trans-11-Vaccenic Methyl Ester) and expressed as percentage of total fatty acids identified. Data were analyzed as a completely randomized design by ANOVA (P < 0.05). Treatments have no affect on any of fatty acid profile variables measured (P > 0.05), and the corresponding mean values were: saturated fatty acids ratio 53.2 and 52.0%; monounsaturated fatty acids 39.2 and 42.3%; polyunsaturated fatty acids 3.65 and 3.73%; n-6 fatty acids 3.0 and 3.1% for CTRL group and TE, respectively. The n-3 fatty acids ratio was 0.63 % in both treatments. Results indicate that the addition of 0.3% of tannins extract in to diet of finishing-bulls does not alter the fatty acid profile in meat.

Maria Isabel Rodríguez-Cáceres graduated in Chemical Science in 1992. She completed her PhD in 1997 from University of Extremadura and performed Postdoctoral studies from Louis Pasteur University (Strasburg, France), Louisiana State University (Baton Rouge, United States), University of Castilla-La Mancha (Ciudad Real, Spain) and University of Granada (Granada, Spain). She was Assistant Professor at the Analytical Chemistry Department of University of Extremadura from 1999 to 2004; Lecturer from 2004 to 2007 and became Associate Professor in November 2007. She has published more than 30 papers in reputed journals and has directed three doctoral dissertations that obtained the highest rating.

The dicarbonyl compounds such as glyoxal and methyl glyoxal are often detected in fermented foods and beverages due to microbial activity. They appear in all types of wines, especially after malo lactic fermentation and mainly in red wines. In general, they are important in oenology for different reasons: sensory impact, reactivity with other compounds or potential microbiological effects. The structure of the dicarbonyl compounds makes them difficult to determine by selective methods such as molecular fluorescence. Derivatization, a process of chemically modifying the analyte to produce a derivative with new properties, facilitates oral lows analysis. The aim of this research is to apply a previously optimized derivatization reaction of glyoxal to another dicarbonyl compound, specifically methyl glyoxal. Once derivatized, it is intended to separate and quantify glyoxal and methyl glyoxal by liquid chromatography with fluorescence detection, thereby developing a chromatographic method that allows the determination of these compounds in fermented beverages (wine). Research has been done in reverse phase liquid chromatography using a 100% aqueous mobile phase, yielding a resolution between two peaks so approximately 2. Influence of the flow of the mobile phase and the stability of the derivatives of glyoxal and methyl glyoxal was studied. The reaction was followed by chromatography and once optimized chemical and instrumental parameters, we proceeded to the establishment of the calibration lines, using both analytical signals (peak area and height). The developed method was applied to samples of varietal wine from the D.O. "Ribera delGuadiana".

Vito Verardo was graduated in February 2004 in Food Science and Technology at University of Bologna. He carried out his PhD studies (2006-2008) at the Department of Food Science of University of Bologna defending his thesis on the determination of bioactive and potentially toxic compounds in food. During and after this period, he spent predoctoral and postdoctoral period in different research centers and food companies. He is author of scientific papers and book chapters mainly focused on the study of lipid oxidation, antioxidants and shelf life of food. He has good level abilities on the main electrophoretic, chromatographic techniques (HPCE-UV-MSD, GC-FID-MSD, HPLC-DAD-FLD-ELSD-MS).

Rice bran is the most important rice by-product and represents 10 % of rice production. Rice bran contains 14-22% oil and is used in diet preparation in several countries. One of the major bioactive components in rice bran oil, γ-oryzanol, is a mixture of ferulic acid esters of triterpene alcohols and sterols. Because of that, the impact of parboiling on the concentration of free and cell wall-bound phenolic compounds, free+esterified and bound sterols and triterpenic alcohols were investigated. As expected, the analysis of free phenolic compounds, determined by HPLC-DAD-TOF-MS, reported the highest amount of phenolics in rice bran from raw rice compared to parboiled sample. The TOF analyzer permitted the identification of different hydroxybenzoic, hydroxycinnamic and catechin derivatives. Bound phenolic compounds were phenolic acid derivatives, some of them in dimeric form (i.e. disanapic and diferulic acids). Contrary to free phenolic determination, the analysis of bound phenolic compounds reported the highest content of phenolic compounds in parboiled rice bran. As expected, oil content was higher in parboiled rice bran than in raw rice bran. The unsaponifiable fraction of rice bran oils was analyzed by GC-qTOF-MS. The highest content of total phytosterol and triterpenic alcohols were found in parboiled rice bran oil. Free+esterified phytosterols and triterpenic alcohols represented the 25-30% of total fraction. In fact, the highest amounts of these compounds are presented in bound form. Sitosterol was the first phytosterol in all samples. These results suggested that raw rice bran is a good ingredient for phenolic compounds enrichment; instead parboiled rice bran is a good source of phytosterols and triterpenic alcohols.

Sharon Thompson completed her undergraduate in Human Nutrition at the University of Greenwich, UK in 2013, where she was awarded a 1st class honours degree. She is now a VC scholarship PhD student within the Faculty of Engineering and Science at the University of Greenwich. Her project involves looking at the formulation and optimisation of processing conditions for the development of nutritionally superior food products.

The omega 3 fatty acid DHA (22:6 n3) is important for visual and brain development in infants. Previous work has shown that an infant’sdiet, which includes the consumption of commercial ready to feed infant foods in the UK, does not meet the requirements for DHA. In order to address this issue, fortification of infant foods with DHA has been explored. Fish oil has been encapsulated using HPMCAS, a water insoluble polymer, to ensure the integrity of the fish oil within the food matrix. Furthermore the microencapsulation of fish oil will protect against oxidation, therefore offering better palatability of the product by masking the odour and taste of the fish oil.

Ayse Saricam has completed her post graduate at the age of 24 years from Sakarya University and she is a PhD student at Sakarya University. At the same time she is working as a research assistant at Sakarya University. Her department is Food Engineering.

The effects of drying methods and physical form on antioxidant and antimicrobial activities of grape seed extracts of Besni and Horoz Karası grape were investigated. Grape seeds were dried in oven or by lyophilization in whole or powdered forms. The total phenolic contents and DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activities of grape seed extracts were determined by spectrophotometric methods, while their antimicrobial activities on selected pathogenic bacteria were tested by disc diffusion method. Horoz Karası which is a black grape is a wine grape variety while Besni which is white is a dried grape variety. Generally, the total phenolic contents were higher in grape seed extracts of Besni variety than those of Horoz Karası variety (P<0.05). The results of DPPH radical scavenging activity analyses revealed that the physical form of seeds was significant (P<0.05) and drying as powdered form resulted in higher antioxidant activity than drying as whole. While all grape seed extracts dried as whole or powdered forms inhibition zones against Staphylococcus aureus, very few of the samples that dried as powdered showed limited antimicrobial activity against the Listeria monocytogenes, E. coli O157:H7, E. coli Biotip 1, Salmonella typimuriu and Salmonella enteritidis. As a conclusion, the lyophilization of grape seeds as powdered could minimize the antioxidant activity loses rather than drying as whole or drying in oven. Additionally, the grape seed extracts of Besni and Horoz Karası varieties could be used as a natural antimicrobial to inhibit the growth of S. aureus in foods.

Juan Ignacio Cacho Aparicio is a researcher at the Applied Instrumental Methods research group which is based on the Department of Analytical Chemistry of the University of Murcia (Spain). At present, their research lines focus on the miniaturization of the sample preparation stage aiming for its simplification, a decrease in waste generation as well as for obtaining the best performance from generally available lab instrumentation.

Polycyclic aromatic hydrocarbons (PAHs) are considered priority pollutants by the European Union due to their carcinogenic and mutagenic capabilities. The presence of PAHs in tea and herbal infusions has been previously reported and both are likely to be an important dietary source of these chemicals. In this work, ten volatile PAHs are determined in different herbal infusions using a solvent-free method based on headspace sorptive extraction (HSSE) coupled to gas chromatography-mass spectrometry (GC-MS). This is the first application of this extraction technique to PAHs analysis in food samples. Different parameters affecting both the HSSE extraction and thermal desorption steps were optimized using multivariate Plackett-Burman designs. An internal standard, d10-phenanthrene was added to the samples leading not only to an improvement in the repeatability but also allowing the quantification of the infusion samples using aqueous calibration. The proposed method achieved detection limits in the 11-26 ng L-1 range depending on the compound. Different commercial tea and infusion samples were analyzed being PAHs found in some of them at concentration ranging from 0.18 to 11 μg L-1. The accuracy of the proposed procedure was tested by recovery studies and the analysis of an infusion prepared with a certified reference material. This solvent-free and simple method based on TD-GC-MS combination has proven to be a useful tool for the determination of ten volatile PAHs in herbal infusions, being helpful for their reliable control.

Marta Pastor Belda is a researcher at the Applied Instrumental Methods research group which is based on the Department of Analytical Chemistry of the University of Murcia (Spain). At present, their research lines focus on the miniaturization of the sample preparation stage aiming for its simplification, a decrease in waste generation as well as for obtaining the best performance from generally available lab instrumentation.

Alkyl phenols (APs) are a group of environmentally persistent contaminants classified as endocrine disrupting chemicals. Food samples may contain some of these compounds because of the pollution from raw food materials or food-making process. Migration from packaging material is another important factor for the occurrence of these pollutants in foods. This study describes a dispersive micro extraction with magnetic nano-particles (CoFe2O4/oleic acid) procedure for the determination of the APs, 4-tert-butylphenol (TBP), 4-pentylphenol (PP), 4-hexylphenol (HP), 4-tert-octylphenol (TOP), 4-octylphenol (OP) and 4-nonylphenol (NP) in infant formulas using gas chromatography coupled with mass spectrometry (GC/MS). Trichloro acetic acid was used to precipitate the proteins from infant formulas. To the supernatant (10 mL diluted to 25 mL with water), 1.2 g of K2HPO4 and 500 μL of acetic anhydride were added. 2-Chloro-5-bromoanisole was used as internal standard. Then, the acetylated APs were absorbed using 100 mg of CoFe2O4/oleic acid particles by shaking for 10 min. Desorption was carried out in 3 mL of ethanol by shaking for 10 min. Finally, the ethanol was filtered and evaporated to dryness. The residue was reconstituted in 50 μL of methanol and 1 μL was injected into the GC-MS. Helium was used as mobile phase with constant flow-rate of 1 mL min−1 and cyanopropyl-phenyl methyl polysiloxane as stationary phase. The analytes eluted with retention times between 6.4 and 10.1 min and were quantified under the selected ion monitoring (SIM) mode using the target ion. Most of the infant formulas analyzed did not contain the analytes, while some samples contain APs at levels of between 1221 ng g-1 for TOP and 11 ng g-1 for HP. Detection limits were in the 0.07-0.26 ng mL-1 range and recoveries between 90 and 118% were obtained with RSDs around 12%.

Valéria Macedo Cardoso is a Pharmaceutical, with a Master degree in Pharmaceutical Science and PhD in Food Microbiology (2011) from the Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. She is a permanent Professor in the Pharmacy Department, Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Diamantina, Minas Gerais, Brazil. Her research focuses on the area of food microbiology and food quality issues.

Traditional Minas cheese is an artisanal cheese manufactured by farmers on a small scale, utilizing raw bovine milk. The occurrence and effects of the dry and rainy seasons on yeast populations in traditional Serro Minas cheese, one of the most popular cheeses produced in Brazil, were studied over the course of 60 days of ripening. A total of 19 yeast species were identified via sequence analysis of the D1/D2 domains of the large subunit of the rRNA gene. Fourteen yeast species were obtained from cheese produced during the dry season, and fifteen species were obtained from cheese produced during the rainy season. High diversity indices for the yeast species were determined for cheese manufactured during both seasons (average H’D=1.7 and H’R=1.5, respectively). The predominant species in Serro Minas cheese included Debaryomyces hansenii, Kodamaea ohmeri and Kluyveromyces marxianus. Debaryomyces hansenii 28.12 showed low lipolytic and high proteolytic activity. Kluyveromyces marxianus 83F and 60P demonstrated lipolytic and β-galactosidase activity, respectively. Kodamaea ohmeri 88A displayed low lipolytic and β-galactosidase activity. Maximal lipase, β-galactosidase and protease activity was observed at 20°C and pH 6.0, 30°C and pH 7.0 and 50°C and pH 6.0, respectively. Considering that D. hansenii 28.12, K. ohmeri 88A and K marxianus 60P together showed protease, lipase and β-galactosidase activity in this study, further research on the possibility of including these yeasts as part of a starter culture and research on their effects on the sensory properties of Serro Minas cheese merit more study.

Kunjana Rotjanapun has completed her Master degree from Lund University, Sweden and worked as a research technician at Suranaree University of Technology, Thailand. At the present, she is a PhD candidate at the University of Reading and her research is focused on effect of natural compounds in diets on the protection of cancer in in vitro model.

Colorectal cancer is a serious health problem, particularly in more developed countries. The consumption of fruits and vegetables has been inversely associated with the risk of colon cancer. Berries have been proposed to have anti-cancer effects because of the diverse polyphenols, such as anthocyanins, flavonols and flavanones, they contain. In this study, we investigated the effect of blueberry extract and its metabolites, after in vitro digestion and fermentation to mimic metabolism along a gastrointestinal tract (GIT), on colon cancer biomarkers. In this investigation, we used HT-29 for genotoxicity, cell viability, cell cycle assay and Caco-2 for the study of epithelial integrity as the models of colon cancer. Our results demonstrated that blueberry, digested blueberry extract (at 25 to 100 µg/ml), fermented blueberry (at 2 to 10%), and the major anthocyanidins delphinidin and malvidin (at 2.5 to 10 µM) exerted significant anti-genotoxic effects in a dose dependent manner (p<0.05). A growth inhibition of 20% in HT-29 was observed accompanied with a significant restriction of the G2/M phase of cell cycle after 48 hours. However, after the treatment, epithelial integrity was unaffected. According to our data, we may imply that blueberry is a potential candidate for the protection of colon cancer in various pathways and its bioactivity still retains after the imitation of metabolism along GIT.

Imen Zaghbib is 28 old years, she is a PhD student (3rd year) in the High Graduate School of Food Industry of Tunisia. All their postdoctoral studies were done in the same school and the same specialty (Food Industry). She has participated in 3 International congresses (2 in Tunisia and 1 in Turkey). She has 1 article done in collaboration with the Faculty of chemistry of Sevilla, Spain and is now under review by the appropriate journal, and another one in preparation.

The preferred colour for surimi is white, but surimi prepared from fillets of sardine (Sardina pilchardus) had darker color. This study is focused on the effects of using whitenenig agents (calcium carbonate and hydrogen peroxide) at different concentrations and their combination (optimal levels) on the color and physicochemical parameters of sardine surimi. Whiteness of surimi increased when concentration of whitening agents increased (p<0.05). Calcium carbonate had improved water holding capacity (WHC) and colour with significantly (p< 0.05) higher L* compared with surimi treated with H2O2 and control. However, hydrogen peroxide significantly increased the solubility and the extraction of sarcoplasmic proteins resulting in lower pigment content, but reduced slightly the WHC. Optimum concentrations of these two factors were determined to be 1.5% and 2.5% for calcium carbonate and hydrogen peroxide, respectively. Treatment combining H2O2 (2.5%) with CaCO3 (1.5%) significantly increased the whiteness obtained (60.24) in comparison with surimi treated only with H2O2 (53.22) and CaCO3 (57.7). Similarly, WHC, and total pigment contents were improved (p<0.05).