16^th Euro-Global Summit on Food and Beverages March 2-4, 2017 Amsterdam, Netherlands

Biography:

Alexander Sulakvelidze, Ph.D. is Vice President of R&D and Chief Scientist of Intralytix.  He is an internationally recognized expert in bacteriophages and phage technology.  Dr. Sulakvelidze has published extensively about phage therapy and biocontrol, including co-editing a major book about bacteriophages entitled “Bacteriophages: Biology and Applications”.  He is the author of 14 issued and several pending patents in the field of phage technology.  

Abstract:

Foodborne illnesses of microbial origin continue to be serious food safety problem worldwide.  In addition to being of significant public health importance, the economic impact of foodborne bacterial infections is very significant.  For example, in the USA alone, Salmonella foodborne illnesses result in ca. $2.4 billion in medical costs annually, and hospitalizations and deaths due to E. coli O157:H7 infections lead to an estimated $405 million in medical costs and lost productivity annually.  Also, substantive costs to the food industry are incurred in the form of product loss and brand-damaging publicity associated with recalling products contaminated with pathogenic bacteria.  Thus, there are very strong public health and economic incentives to develop novel approaches for managing contamination of a broad range of foods by specific foodborne bacterial pathogens.  Lytic bacteriophages provide one such approach 

Lytic bacteriophages/phages (viruses that kill bacteria) are the oldest and most ubiquitous microorganisms on Earth.  Because of their potent, highly specific antibacterial activity, phages may provide an all-natural, nontoxic, and effective means for significantly reducing or eliminating bacterial pathogens present in various foods. Several phage-based products have been recently introduced, including ListShield™ - the first ever phage based product (developed by Intralytix, Inc.) to have received FDA approval for direct food applications ⁵.  These natural phage products, when properly applied, reduce significantly the levels of their bacterial hosts contaminating various foods without altering their flavors, aromas, or appearances.  Bacteriophages represent an emerging “green” technology that can help improve food safety.  The presentations will give the audience an overview of the bacteriophage technology and a current and novel perspective on the crucial technical, regulatory, and human safety issues of this emerging technology for improving food safety.

Biography:

Joelle Woolston is a research scientist and laboratory manager at Intralytix, where she provides hands-on research, directs and supervises laboratory staff, and assists in the regulatory approval process.  Prior to joining Intralytix, she worked on metabolic transporters at the Children’s Hospital in Washington, D.C. and co-developed a patented phage-based vector system at the University of Maryland. 

Abstract:

Interest in using bacteriophages to improve food safety has been gaining momentum recently, driven by both the continued occurrence of foodborne outbreaks worldwide and the desire of consumers for natural foods.  Bacteriophages are naturally part of the normal microflora of many foods, and the ‘phage biocontrol’ approach is based on the concept of using the right phage, in the right place, in the right concentration, to control foodborne pathogens.  This approach has been applied to three main areas of food safety: (i) pre-harvest treatment of livestock, (ii) decontamination of inanimate surfaces in the processing environment, and (iii) post-harvest treatment (i.e. direct food applications).  The last type of intervention has perhaps received the most attention, with an increasing number of studies supporting the idea that bacteriophages may provide a safe, environmentally-friendly, and effective approach for improving food safety, by significantly reducing contamination of various foods with specific foodborne bacterial pathogens.

Bacteriophages can reduce levels of the targeted bacterial pathogen on a variety of foods, including, but not limited to, dairy products, fruits and vegetables, and poultry.  This presentation will review the use of bacteriophage biocontrol as a food safety measure, in both human and pet foods, as well as discuss regulatory and safety issues concerning their use.  

Figure 1SalmoLyse® reduces Salmonella contamination on various food surfaces: There was significant reduction in Salmonella on all food surfaces with the addition of SalmoLyse® compared to the controls; A= chicken; B= lettuce; C= tuna; D= cantaloupe; E = ground turkey.

Biography:

Andre Senecal received a BA in Biology from Assumption College; a MS in Biological Sciences from Long Island University; and a Ph.D. in Biological Sciences from the University of Rhode Island.  He presently serves as the scientific technical advisor for the Food Protection and Innovative Packaging Team, at the Natick Soldier Research Development and Engineering Center.  In his 29 years at Natick, he has been as a senior research food technologist with responsibilities for advancing military field ration quality, stability, performance, and food safety.  Presently, he is the lead scientist for researching technologies for improving military food safety and detection.  He is a member of the Department of Defense Veterinary Services Activity, Office of the Surgeon General Food Risk Evaluation Committee and Laboratory Working Group where he serves as a technical consultant for food sampling protocols and detection technologies

Abstract:

Foodborne outbreaks involving fresh produce, generally procured locally, is a concern to the United States Military deployed worldwide to countries that lack food sanitation standards and enforcement resulting in an increase potential for food-borne disease outbreaks. Novel natural strategies to eliminate food pathogens on fresh produce are a need for both military and civilian use. An old anti-pathogen technology that has recently emerged as a novel, natural method for improving produce safety is bacteriophages. Bacteriophages are naturally occurring predators of bacteria that reduce the levels of their specifically-targeted pathogenic bacteria. The Army has worked with industry to develop a series of lytic bacteriophage cocktails specific against Escherichia coli O157:H7, Salmonella and Shigella. Because phage do not kill 100% of their host, methods were developed where phage was combined with commercial wash treatments to increase the effectiveness of these washes especially in the presences of elevated organic materials. Presently bacteriophage are sold as concentrated, aqueous, phage preparations that must be stored refrigerated (2-8°C) and diluted with clean water prior to application. Due to the cost of shipping liquid products around the world, the Army recently has investigated strategies for drying and increasing the shelf-life of phage cocktails at room temperature. Electrospinning and freeze drying studies with different excipients were conducted and demonstrated potential promise for storing phage at room temperature for extended periods.

Fig. Effect of temperature (20°C, 4°C,-20°C) on bacteriophage viability after 8 weeks of storage at 1% RH.  All data points are calculated mean values (n=6) with error bars representing the standard deviations.

Biography:

Withida Chantraponchai is an assistant professor at the Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. She studies Food Science at University of Massachusetts at Amherst, USA.  At Kasetsart university, she is responsible in teaching color evaluation and sensory evaluation.  Her current research interests are development of natural colorants from local produces and their applications; and influence of food additives on sensory characteristics of food products. 

Abstract:

Anthocyanins are compounds extracted from natural origins, and can be used as a natural colorant. The high anthocyanin corn hybrid Kasetsart Purple Corn Single Cross (KPSC) 901 (Zea mays L.) is a new purple corn single cross-hybrid in Thailand. Methodology & Theoretical Orientation: Anthocyanin extraction from KPSC 901 purple corn cob by new extraction methods, including microwave-assisted, ultrasound-assisted and ohmic heating techniques were studied and compared with the conventional heating method (solid : liquid ratio = 1:20) to select the best method for upscaling extraction. The extract was later concentrated and freeze-dried before quantity analysis. Findings: The optimal process for anthocyanin extraction was microwave-assisted extraction which gave a total anthocyanin content (TAC) of 397.1 mg/100 g corn cob powder. The extract powder had TAC and total phenolics content values of 3,446 and 20,915 mg/100 g powder, respectively. Conclusion & Significance: In this research, microwave-assisted extraction is the optimized method, which can help to efficiently extract anthocyanins and phenolic compounds from purple corn cob by using only water as a solvent for producing colorant powder. The powder dissolved in water and had a deep red color so it could be used in functional foods as a natural colorant and/or a source of active ingredients, depending on the concentration used.

Biography:

Yui Sunano has received her Ph.D. of Area Studies (Africa) from Graduate School of Asian and African Area Studies (ASAFAS), Kyoto University in March, 2014. She continued her research at ASAFAS and Graduate School of Agriculture as a researcher until March, 2015. From April to October, 2015, she worked as a project researcher at Research Institute for Humanity and Nature, Kyoto. Currently, she is a specially appointed assistant professor at Graduate School of Bioagricultural Sciences, Nagoya University and engaged in “Woman Leaders Program to Promote Well-being in Asia” designed to solve problems in Asia and develop women leaders.

Abstract:

Biography:

Voltaire Sant’Anna is graduated in food engineering (Brazil) and is PhD in Chemical Engineering (Brazil) and has experience on food science and technology. Dr. Sant’Anna has worked with food engineering focusing on kinetics of thermal inactivation and reutilization of industrial food residues.

Abstract:

Pinhão is a starch-rich seed produced by Araucaria angustifolia. Pinhão seed coat is as a byproduct generated in both households and farms, presenting great potential as source of natural food preservatives. The objective of this study was to evaluate total polyphenol content, antioxidant, antimicrobial and bioherbicidal properties of the residue. For this aim, pinhão seeds were cooked and peeled, and their coat were dried at 60ºC for 24h. Dried residue was crushed in industrial blender and sifted. Total polyphenol content and ABTS scavenging activity were evaluated using an aqueous extract from dried residue powder, at a concentration of 10 and 5gL^-1. Pinhão seed coat extracts were also tested against pathogenic bacteria, phytopathogenic fungi and for lettuce seed germination through in vitro tests. The polyphenol analysis revealed that pinhão seed coat extract presents 53.8 mg GAE g^-1 and the ABTS scavenging activity was 76.1%. The residue extract caused a decrease in seed germination and reduced the germination seed index when used in concentrations of up to 5gL^-1, although it did not interfere the germinated plant root size. Additionally, the pinhão seed coat extract presented antibacterial activity against Bacillus cereus, Listeria monocytogenes, Listeria innocua and Staphylococcus aureus, but showed no anti-fungal activity. Thus, aqueous extract of pinhão seed coat can be an interesting alternative to be used as natural antibacterial and herbicide, also representing a way of solid waste management by industries and small farmers.

Figure. Pinhão seed coat extract presents antioxidant, antibacterial and herbicidal activities.

Biography:

Guillermo Rodríguez Gutiérrez is currently working as a researcher in the Food Phytochemistry Department, belonging to the Instituto de la Grasa (Spanish National Research Council (CSIC)). He is an expert in agro-food industry by-products valorization by extraction of bioactives compounds after thermal treatments. Her work has made possible the commercialization of the more active phenols in olive from olive oil wastes. He is a vice president of the International Association of Mediterranean Agro-industrial Wastes (IAMAW). Author of more than 47 articles in high impact factor journals (SCI) (h index=16), 4 book chapters, principal investigator of two international research projects an one national, and co-inventor of 9 national and international patent, 5 in exploitation, co-director of 4 PhD thesis in Chemical. 

Abstract:

Secondary varieties of non-commercial Tunisian dates were thermally treated by steam for its valorization. After the treatment, two phases, liquid and solid, were obtained and characterized. Sugars and phenols were solubilized to the liquid phase remaining an interesting fiber with antioxidant capacity in the solid. The concentration of phenols and the antioxidant activity were increased by the severity of the treatments in the liquid, up to 5311 mg of total phenols/Kg of fresh dates, and up to 62.5 mmol Trolox^®/Kg of fresh date, respectively. Additionally, a long scale study was carried out in a pilot plant with steam treatment at 140 and 160 ºC for 30 minutes. The liquid phase was extracted and fractionated chromatographically using adsorbent or ionic resins. The phenolic profiles was determined for each fraction, yielding fractions with interesting antioxidant activities up to EC₅₀ values of 0.08 mg/L or values of TEAC of 0.67 mmol Trolox^®/g of extract. In the solid fraction a fiber concentrates (DFC) was obtained by treatments at 165 and 180C and evaluated as a source of antioxidant dietary fiber. A bakery product like muffins was prepared with 2.5 and 5% flour substitution with DFCs. The DFC-doughs presented a similar yield to the control but the muffins reached a lower volume. The texture did not increase with the density. In fact, the muffins with DFC obtained by the treatment at 165ºC were the softest tested, although they had lower cohesiveness and springiness. The proximate composition was similar among samples. The DFC-muffins had higher antioxidant capacity than the control, and obtained good scores in the sensory evaluation. Thus, the thermal treatment leads to obtain a valuable liquid rich in sugars and antioxidant phenols, and a solid rich in antioxidant fiber that can be used as a functional ingredient for baked goods.

Biography:

Luis Fernando Schrötter da Silva is graduated in Food Science and technology and presents scientific publications on utilization of food industry residue for agricultural applications.

Abstract:

The objective is to develop a bread with grape flour incorporation into conventional wheat flour and evaluate the effect of the substitution in technological, sensory and nutritional properties. To this end, breads were prepared with wheat flour added of concentrations of 0.1g/g 0.2g/g of grape marc powder, being evaluated the bread size, mass, total phenolics and antioxidant activity. Sensorial analysis was also performed to evaluate the product acceptance. The results indicate that the incorporation grape flour to wheat flour does not change (p> 0.05) the height, width, depth and weight of the rolls. The concentration of phenolic compounds significantly increased (p <0.05) due to the presence of the grape flour products. The incorporation of grape flour in the formulation of bread increased (p<0.05) its antioxidant activity as measured radical ABTS sequestration capacity and iron chelator power. The products produced with white flour and mixed with 0.1g/g of grape flour showed no sequestering ability to DPPH, while those with 0.2g / g of dry matter had ability to scavenge radicals of 7%. As for the reducing power, increasing grape flour concentration resulted in an increase (p<0.05) in antioxidant activity as measured by the method. The results of sensory evaluation indicate that the tasters had greater acceptance of color and appearance (p<0.05) of the breads prepared with the white flour than those incorporated with grape marc powder. For aroma, texture, flavor and overall acceptance there was no difference (p> 0.05) on the acceptance of the elaborate formulations. Thus, the addition of grape marc powder to bread formulation does not change the technological characteristics of the products and increases their antioxidant properties. As for the sensory analysis, it is observed that the products with grape flour have similar acceptance to the product without its incorporation.

Figure. Bread incorporated with grape marc powder presents higher polyphenol content.

Biography:

Evzen Sarka finished his PhD.  at the University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology in 1976, Assoc. Prof. since 2012. Research interest: sugar and starch technology, image analysis measurement; modeling processes in carbohydrate technologies, biodegradable plastics, starch modification, starch digestibility. Prof. Sarka is a member of ICUMSA (International Commission for Uniform Methods of Sugar Analysis) and of ESST (European Society of Sugar Technologists), and of the Scientific Committee of the International Conference on Polysaccharides-Glycoscience held in Prague.

Abstract:

As to human nutrition, starch in food may be generally divided to rapidly digestible (RDS), slowly digestible (SDS) or resistant starch (RS).  RDS is degraded to glucose in 20 min after enzymatic activity; SDS is changed into glucose while being digested in the small intestine for up to 120 min. The RS passes into the colon, where it is metabolised into secondary products (short chain fatty acids, SCFSa) by colonic microflora and behaves in a way similar to dietary fibre.  SDS has beneficial physiological effect on the reduction of post-prandial glycemic responses. The SCFAs coming from RS are known as the main nutrient of the colonocyte and a lack of butyrate would increase the risk for some colonic diseases.

The purpose of this study is to describe the experience of increasing SDS and RS in food together with the impact on sensory properties.  Methodology & Theoretical Orientation: Based on the literature data the study was focused on laboratory extrusion cooking, and on dough fermentation and baking of bread. The additives were amylose, wheat and pea starch, chemically modified starches and starch from amylomaize. Findings: High RS content in extrudates and bread was observed for amylose, pea starch and starch from amylomaize. But also water addition, compression ratio of the screw and temperature regime was important for high SDS and RS content in extrudates. The stiffness and volume of the bread was worse when compared with the reference and depended on the added amount. Conclusion & Significance: The recommended daily intake of RS may be satisfied after 5-10 % addition of starch from amylomaize into the dough. It is also useful the application of legumes to increase SDS and RS in food.

Biography:

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Abstract:

In Egypt, liver diseases are one of the most prominent killers especially hepatitis virus infection, fibrosis and cirrhosis. Hepatitis has a serious health effects and alter the functions of the liver. D-galactosamine (D-GalN) and Lipopolysaccharide (LPS) induced hepatitis in rats are  closely resembling human viral hepatitis. Propolis is honey bee product with a wide range of beneficial therapeutic effects. To evaluate the possible protective effect of propolis on experimentally induced hepatitis in adult male albino rats. Forty adult male rats included and divided equally into 4 groups (10 rats each). group I (control group), group II (Propolis group): The rats received daily oral dose of the propolis (200mg/Kg) by gastric tube for 2 weeks, group III (Hepatitis model group): The rats received single intraperitoneally injection of D-GalN and LPS (300 mg/kg and 30 μg/kg) 18 hours before the end of experiment, group IV (Propolis and hepatitis model group): The rats received daily oral dose of propolis for 2 weeks and D-GalN and LPS 18 hours before the end of experiment. Liver specimens were taken and processed for histological and immunohistochemical study. Group III showed signs of degeneration and necrosis as some swollen hepatocytes had finely granular cytoplasm, other hepatocytes had small hyperchromatic or karyolytic nuclei. Dilated congested, proliferation of endothelial cells of central vein was seen and its wall showed inflammatory cells. There were apparent  increase of collagen fibers, significant increase of anti-proliferating cell nuclear antigen (PCNA) positive nuclei among hepatocytes and strong immunoreaction for anti-Transforming growth factor (TGF-β1) in the wall of portal vein. Group IV showed improvement of histological and immunohistochemical changes described before. Propolis has potential protective effect against D-GalN/LPS induced hepatotoxicity in rats as it has antioxidant, anti-inflammatory and antiapoptotic activities.

Biography:

Christian Grün received an MSc in Chemistry and a PhD in Bio-organic Chemistry from Utrecht University, The Netherlands. Before joining Unilever R&D in 2006, he worked as a post-doctorate researcher in the area of Immunology at the Free University Medical Center in Amsterdam studying host-pathogen interactions. Since joining Unilever R&D, he has built a profound understanding in identifying and quantifying phytochemicals in complex (food) matrices as well as studying the metabolism and kinetics of nutrients in the human body.

Abstract:

Dehydration of food has been used for centuries as a technique to increase shelf life and preserve nutrient quality during storage. However, degradation or loss of nutrients may occur during the drying process, either due to applied heat or leaching due to water removal.

Therefore, we investigated nutrient retention during pre-processing and drying of vegetables used to prepare dry vegetable soups in 2 studies. First, nutrient levels were determined in fresh industrial tomato, onion, and lentil produces, as well as in the industrially dried products obtained from the same batches. Vitamin C and lycopene were selected as representatives for heat- and storage-labile nutrients in tomato. For onion, vitamin C and flavonols were taken, whereas folates were chosen as nutrient markers for lentils. Potassium contents were determined for all vegetables. Second, the overall nutritional quality of dry vegetable soups was assessed and compared with recommended dietary allowances (RDAs) and nutrition databases. Nutrients, including dietary fiber, minerals, vitamins, and carotenoids were determined in ten commercial dry vegetable soup varieties.

During the pre-processing and dehydration of tomato, lycopene remained stable, whereas 70% of vitamin C was retained. With regard to onions, 29% of vitamin C and 51% of flavonols were retained. Losses of folates during processing of lentils was between 10-25%, depending on the process applied. Potassium levels remained largely unaltered for all vegetables, indicating limited losses attributable to leaching. The nutritional profile of dry vegetable soups aligned well with nutritional databases and the profile of nutrient contribution from dry soups was consistent with the expected RDAs contribution from vegetables.

A notable amount of nutrients were retained in vegetables after pre-processing and dehydrating and dry vegetable soups can therefore be considered a relevant source of vegetables and nutrients.   

Biography:

Voltaire Sant’Anna is graduated in food engineering (Brazil) and is PhD in Chemical Engineering (Brazil) and has experience on food science and technology. Dr. Sant’Anna has worked with food engineering focusing on kinetics of thermal inactivation and reutilization of industrial food residues.

Luis Fernando Schrötter da Silva is graduated in Food Science and technology and presents scientific publications on utilization of food industry residue for agricultural applications.

Abstract:

The development of a wheat flour added of dried grape marc may be a major breakthrough for the farinaceous industry, whereas bakery products are an interesting alternative for incorporation of new ingredients. The objective is to evaluate the effect of addition of grape marc powder to conventional wheat flour on the flour characteristics. For this, concentrations of 0.5 and 0.7g/g of grape flour were added to regular flour and evaluated pH, acidity, total phenolics and antioxidant activity of the compounds of formulations. The results show that the addition of dried grape residue to the wheat flour implies on reduction of pH and acidity of the formulation. The concentration of phenolics increased 93% when 0.5g/g of grape marc was added to the formulation and 135% when concentration of 0.7g/g was added. The incorporation of grape flour to wheat flour increased the ABTS scavenging capacity of the product by 29% in comparison to the control sample. The antioxidant activity measured by the reducing power increased 221% with the presence of 0.5g/g of grape marc and 473% with the presence of 0.7g/g. For the iron chelating activity, the addition of 0.5g/g of the grape dried residue was increased 26% and 29% with the presence of 0.7g/g of the dried residue. The wheat flour showed no DPPH scavenging capacity, while the formulation with 0.5g/g exhibited ability to scavenge 3.9% of radicals and the formulation with 0.7g/g, 11.8%. Thus, the addition of grape marc powder to wheat flour alters pH and acidity of the flour. However, the incorporation helps to increase the content of phenolic compounds and antioxidant activity of the new product, indicating that a ready-to-use flour, combining wheat flour and grape marc powder is an interesting innovation to be launched in farinaceous market.

Biography:

Jagriti Sharma has a diverse research background comprising of work with adsorbents to mitigate water pollutants; understanding pesticide dissipation in food matrices; mycotoxin chemistry in food; nutrient and anti nutrient bioavailability in food products and most recently, understanding beverage development.

The paper presented is part of her doctoral work conducted at Indian Institute of technology – Delhi and Katholieke Universitiat Leuven, Belgium. The work aspires to answer critical questions on availability of different nutrients in food as effected by processing methods. It also focuses on lesser understood antinutrients in food. The simplicity of the methods employed makes it viable for the masses in general while reviewing the complexities of nutrient availability.

Abstract:

Good quality food, apart from fulfilling basic need, is the key to sound physical and mental health; thus aiding in the holistic development of a human being. However, presence of inherent anti nutrients limit the bioavailability of nutrients to the body. In the backdrop of some known reports on these aspects, it was of interest to investigate and identify the suitable processing methods that help obtaining food products with enhanced nutrition

 Experimental work on commonly known legumes was undertaken that revealed very interesting results. The bioavailability of all the nutrients studied (mineral, vitamins, starch, sugar, proteins, fiber) on processing of legumes showed an increasing trend. Out of all the processing methods selected, viz., atmospheric cooking, pressure cooking, roasting and sprouting, sprouting was found superior method of processing in terms of increased bioavailability of minerals, vitamins, fiber and proteins. Surprisingly, atmospheric cooking, a traditional method  was found to increase the availability of soluble sugars with decreased galactose content  and increased resistant starch (RS) as compared to pressure cooking. Decrease in galactose is beneficial since it is the building block of some sugars like raffinose, stachyose and verbascose which are implicated in flatulence, while increase in RS helps in the slow availability of sugars in body and may prove a good source to decrease blood sugar levels in diabetic patients. Interestingly, these processing methods were also found effective in reducing the antinutritional content (tannins, phytic acid, trypsin inhibitor activity) of legume seeds making them palatable and digestible thereby, reducing flatulence and other harmful effects of antinutritional factors. Sprouting was found best in reducing phytic acid and trypsin inhibitor activity. The research findings shows us an optimistic path of providing nutritious food from commonly available legumes using simple traditional processing techniques. However, the challenge lies in infusing these concepts in the modern life style and effective education to masses.

Biography:

Hathairat Rimkeeree is working as an associate professor at Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. She studies Product Development at Massey University, New Zealand.  At Kasetsart university, she is responsible in teaching product development and consumer research.  Her current research interests are development of food and non-food products from the extract of natural resources. 

Abstract:

Nowadays, consumers in the food and beverage market are interested in a trend of healthy lifestyles which has created demand for health oriented products. They have become health conscious. Pomegranate (Punica granatum L) is considered as a ‘Superfruit’ and a food medicine. The principal antioxidant polyphenols in pomegranate juice include the ellagitannins and anthocyanins. Some of these active compounds can be also presented in pomegranate peel. Jelly is the product consumed by consumers of all age groups. The development of jelly as a functional product enriched with active compounds from pomegranate juice and pomegranate could give health benefits to the consumers. Methodology & Theoretical Orientation: GNPD was used to gain insights into trends in product positioning as well as flavour and ingredient trends of jelly products. The survey of consumer attitudes and behaviors was undertaken to measure consumer attitudes and expectations toward soft jelly product. The optimum formulation of the jelly product with pomegranate juice was developed. The molecular gastronomy technique of spherification was used to form alginate beads containing pomegranate extract. Findings: Conclusion & Significance: The benefit of the pomegranate jelly in terms of antioxidant property could be increased by adding pomegranate peel extract in the formulation. Adding pomegranate peel extract encapsulated in alginate beads helped increase consumer acceptance toward the product. The overall liking was like very much and the consumer acceptance increased after the consumers were informed of product’s health benefit.

Figure 1: Pomegranate jelly processing method

Biography:

Michele Vitolo is graduated in Pharmacy and PhD in Biochemistry at University of São Paulo (USP), Brazil. He is full Professor at USP’s Pharmacy School and Senior Researcher of CNPq (research interest: enzyme catalysis in membrane reactors). 

Abstract:

Caprylins are short chain acylglycerols having emulsifying and antimicrobial properties. They are nonionic surfactants that can be synthesized using lipase as biocatalyst resulting more pure and not degraded lipids. This study aimed to caprylins synthesis by esterification of caprylic acid and glycerol using immobilized Rhizomucor miehei lipase (Lipozyme RM IM^®) as biocatalyst. Methodology & Theoretical Orientation: The effects of reaction conditions, i.e., temperature (30^oC – 70^oC) and molar ratio caprylic acid/glycerol (2:1 – 6:1) were analyzed using a factorial design consisting of two factors, two levels and three central points. Response surface methodology was applied in order to achieve the best combination of temperature and molar ratio. The reaction time was set at 6h and synthesis occurred in a conventional batch reactor under reduced pressure, agitation of 250 rpm and temperature control. The reaction yield was calculated from the amount of free fatty acids by titration method. Caprylins present into the mixture after the reaction were identified and quantified by gas chromatography (flame ion detector; CP Sil 5CB column (length = 10m and diameter = 0.25 mm; filled with phenyl-methylpolysiloxane); flow gas (1mL/min): hydrogen). Findings: The highest reaction yield achieved was 93 %, when the molar ratio caprylic acid/glycerol and temperature were 2:1 and 50^oC, respectively. However, the lower yield (6.3%) occurred at molar ratio caprylic acid/glycerol and temperature of 2.58:1 and 64^oC, respectively. Conclusion & Significance: Analysis of variance (evaluated through ANOVA statistical method) showed that the applied model was statistically significant, insofar as the observed values have been located very near of the predicted line (Figure1). So, the parameters chosen (substrates molar ratio and temperature) affected strongly the synthesis of caprylins.  

   Figure 1. Predict (continuous line) versus observed (—) values related to the statistical model used.

Biography:

Aya Khanji has her expertise in research and biochemical engineering, especially in dairy products. She has built this model after a year of experience in rheology, fluorescence spectroscopy, ζ potential measurements and small angle X-ray scattering. Her double major in quality control and food sciences allowed her to develop new products and process technologies with the respect of all norms such as HACCP approaches and know-hows. Determination and attention to detail combined with strong analytical and problem solving skills were earned during all her academic and professional career.

Abstract:

Casein micelles are colloidal protein particles responsible for a large proportion of milk technological properties. The manufacture of dairy products (yogurt, fresh cheese, cheese) is based on the aggregation and gelation capacity of casein micelles done under acid and rennet conditions. In this work, the casein micelles are also considered as porous structures that can stabilize and vectorize hydrophobic molecules of interest in an aqueous environment. It has recently been shown that the casein micelles can interact with polyphenols such as curcumin, an antioxidant and anti-cancerous biomolecule.

Theoretical orientation: In this study, the ability of micellar casein (MC) to interact with curcumin was investigated. The influence of presence of the guest molecule on the casein micelles structure and acid gelation ability was reported.

Methodology and findings: Steady-state fluorescence spectroscopy of curcumin variation and fluorescence quenching of caseins upon binding with curcumin molecules were evidenced. Increasing the temperature from 20 to 35 °C enhanced MC–curcumin interactions as reflected by the increase in the binding constant. From changes in entropy, enthalpy and Gibbs free energy, hydrophobic interactions were proposed as major binding forces. Static fluorescence MC quenching was demonstrated for the MC–curcumin complex during acidification. Small angle X-ray scattering profiles demonstrated that the MC internal structure was unchanged upon curcumin binding. The ζ-potential value of curcumin-doped MC indicated that curcumin did not modify the global charge of MC particles. Acid gelation studied by oscillation rheology and static multiple light scattering at 20 and 35 °C led to a similar behavior for native and curcumin-doped MC suspensions.

Conclusion and significance: For the first time, it was demonstrated that the colloidal and functional properties of MC were unchanged when doped with curcumin during acidification. This conclusion leads to a better understanding on how to produce a biomolecule doped-yogurt.

Biography:

Meisam Nazari is an M.Sc. student in Sustainable International Agriculture at the Georg-August University of Gottingen, Germany. He has performed some researches in terms of improvement of seed germination by utra-priming method. He has also studied such different subjects as plant-mycorrhizal interactions and biological fertilizers. He has published 5 articles in good ISI journals.  

Abstract:

Barley is the main ingredient for malting and brewing in the manufacture of beer. In order to study the effect of sonication on the seed germination percentage and rate as well as the size of barley seed cells, a laboratorial experiment was performed as Completely Randomized Design (CRD) consisting of 3 replications. The results indicated that the ultrasonic waves affect the seed germination, the germination rate and the seed cell size significantly (at 0.05). The results of mean comparison tests (LSD, 0.05) showed that the highest germination percentage (100 %), germination rate and cell size (1370.71 micron) is achieved through 15 min exposure to ultrasonic waves. It is concluded that ultrasonic waves enhance the germination percentage and rate of the seeds through weakening the seeds’ cell-wall rigidity resulting in more and faster water absorption by the cells. This leads to enlargement of the cells followed by faster release of α-amylase enzyme which accelerates starch hydrolysis and germination is improved.

Figure 1. The number of germinated seeds during 5 days for the different sonication times and control.

Biography:

Monika Vidak graduated agriculture at the University of Zagreb, Croatia, in 2013. In 2015 she enrolled in the PhD programme at the same Faculty and started to work on her PhD thesis in the framework of the project "Genetic basis of bioactive nutrient content in Croatian common bean landraces" carried out at the Department of Seed Science and Technology. Her research interests are plant genetic resources conservation and molecular methods for identification of cultivars and analysis of biodiversity.

Abstract:

Although production of common bean in Croatia is in decline, it is very important grain legume in human consumption because of high nutritional value. The production is based on landraces which are adapted to local environments. The aim of this study was to quantify the protein content on 226 common bean accessions and to investigate the relationship between seed coat color and protein content of landraces as part of the Croatian Science Foundation project "Genetic basis of bioactive nutrient content in Croatian common bean landraces". Seeds of accessions belonging to five most widely used landraces named 'Biser', 'Kukuruzar', 'Puter', 'Trešnjevac' (2 - climbing and 3 - determinate bush) and 'Zelenčec' were assessed. The L*a*b* values were measured in order to describe the seed coat color. Results show that accessions that have higher a* (red – green) and b* (yellow – blue) values tend to have higher crude protein content. Considering that protein content is generally considered as a very important trait to estimate the nutritional quality of common bean seeds, 'Trešnjevac' 2 would be of an interest for breeding purposes due to the highest protein content.

Figure 1. Protein content of Croatian landraces in relation to the different seed coat color 

Biography:

Xiao-Lan Yu is a PhD candidate in Biosystems Engineering in Zhejiang University, China. Prof. and PhD Yong He is her doctoral supervisor. Prof. and PhD Yong He has his expertise in the rapid acquisition of crop information, precision agriculture, agriculture internet of things, agricultural aviation and so on. Xiao-Lan Yu applies herself to analyze plant materials by laser-induced breakdown spectroscopy from qualitative analyses like classification to quantitative analyses at present. She also has understanding and research interests in tea to a certain extent.

Abstract:

The year of the rice (Oryza sativa L.) is one of the most important factors in consideration when customers decide to buy rice and new rice has always been a favorite for customers. This phenomenon gives opportunities to the traffickers who substitute stored rice for new rice to sell in order to gain profit, which is not only illegal, but also deceive consumers and even impair their health if the traffickers add some hazardous substances to make stored rice look like new rice. However, studies aimed at identifying new rice and stored rice are a rare seen. The purpose of this study is to report on a simple and fast classification procedure for the quality control of new rice by means of laser-induced breakdown spectroscopy (LIBS) coupled with chemometrics. Methodology & Theoretical Orientation: LIBS spectra between 300nm to 850nm of new rice which was harvested in 2016 and stored rice which was harvested in 2015 but unpacked with the new rice at the same time were got and min-max normalization was the method for preprocessing. According to the X-variables loadings produced by principal component analysis (PCA), characteristic wavelengths were acquired and linear discriminant analysis (LDA) models were built on the basis of them. Findings: The results showed that the LDA model based on characteristic wavelengths could identify new rice and stored nice rapidly. The accuracy of the calibration set and the prediction set all reached 100%. Conclusion & Significance: The combination of LIBS and chemometric has its potential to be used in the cereal industry, providing a methodology to perform the quality control of cereal.

Figure 1: LIBS spectra of new rice (2016) and stored rice (2015)