Conference Schedule
Day1: July 23, 2018
Keynote Forum
Nacer Bellaloui
US Agricultural Research Services, USA
Title: Soybean seed quality and nutrition: Effects of environment and genetics
09:00-09:30
Biography
Abstract
Ekaterina Vladislavleva
DataStories International, Belgium
Title: Accelerating formulation discovery & innovation with predictive AI
09:30-10:00
Biography
Abstract
Tracks
- Agricultural and Food Chemistry | Concepts of Agricultural Chemistry | Agrochemical Application Technology | Agricultural Chemical Science and Engineering | Agronomy | Soil Science | Green Revolution | Plant physiology and inbreeding | Agricultural Crops | Genetically Modified Foods
- Biotechnology and Its Role in Agriculture and Food Processing | Enzymes in Food Processing | Probiotic Food | Metabolomics of Carotenoids: The Challenges and Prospects | Food Biochemistry | Agricultural and Food Biotechnology and Nanotechnology | Food Bioactives, Nutrition and Health | Aquaculture | Fisheries
Location: Olimpica 3+4
Melissa Fitzgerald
The University of Queensland, Australia
Chair
Maria Ines Bruno Tavares
Federal University of Rio de Janeiro, Brazil
Co Chair
Kathleen Hefferon
Cornell University, USA
Title: Plant virus nanoparticles: New applications for developing countries
10:00-10:20
Biography
Kathleen Hefferon received her PhD from the Department of Medical Biophysics, University of Toronto and continued her post-doctoral studies at Cornell University. Dr. Hefferon has worked on faculty at the Division of Nutritional Sciences at Cornell and has written two books on biopharmaceuticals in plants. She teaches and conducts research at both the University of Toronto and Cornell University. Kathleen has 4 patents, has edited 6 books, and has multiple research publications. Kathleen currently lives with her family near Ithaca NY.
Abstract
10:20-10:40
Biography
Abstract
Ock K Chun
University of Connecticut, USA
Title: Age-related bone loss: Possible protection or delay by blackcurrants
10:40-11:00
Biography
Abstract
Iramaia Angelica Neri Numa
University of Campinas, Brazil
Title: Native Brazilian fruits: Bioactive compounds health-promotion properties and commercial interest
11:15-11:35
Biography
Abstract
Nurhayati Binti Yusof
University of Reading, United Kingdom
Title: Transesterification reaction of maltodextrin lauric acid esters using immobilized lipase from Candida antarctica (Novozyme 435)
11:35-11:55
Biography
Abstract
Yongping Bao
University of East Anglia, United Kingdom
Title: Interactions between isothiocyanates and selenium in the up-regulation of antioxidant enzymes
11:55-12:15
Biography
Abstract
Manuela Oliverio
University Magna Graecia of Catanzaro, Italy
Title: Green chemical modification of oleuropein for food applications
12:15-12:35
Biography
Abstract
Clara Lizarazo
University of Helsinki, Finland
Title: Influence of foliar-applied micronutrients on the essential oil and fatty acid composition of caraway (Carum carvi L.)
12:35-12:55
Biography
Abstract
- Da Silva C L and Câmara J S (2013) Profiling of volatiles in the leaves of Lamiaceae species based on headspace solid phase micro extraction and mass spectrometry. Food research international 51:378-387.
- Vallverdú - Queralt A, Regueiro J, Alvarenga J F R, Martinez – Huelamo M, Leal L N and Lamuela- Raventos R M (2015) Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg. Food science and technology 35(1):189-195.
- Zi-Tao Jiang, Mo-Lei Sun, Rong Li and Ying Wang (2011) Essential oil composition of Chinese Caraway (Carum carvi L.) Journal of Essential Oil Bearing Plants 14(3):379-382.
Location: Olimpica 3+4
Kathleen Hefferon
Cornell University, USA
Chair
Yongping Bao
University of East Anglia, United Kingdom
Co Chair
13:55-14:15
Biography
Abstract
Stephanie Jeske
University College Cork, Ireland
Title: Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials
14:15-14:35
Biography
Abstract
Nurgul Kitir
Konya Food and Agriculture University, Turkey
Title: 14:35-14:55Evaluation of some leonardite sources in turkey for biologic humic production via biotechnological method for organic farming usage
14:35-14:55
Biography
Asst. Prof. Nurgül Kitir In 2008, she graduated from Ankara University, Faculty of Agriculture, Department of Horticulture, as Agricultural Engineer. She has worked and studied in several countries as George August University and Kassel University in Germany and Aristotle University and NAGREF (National Agricultural Research Foundation) in Greece related with scientific research groups. At Yeditepe University, she has completed her master's degree in Biotechnology with her graduate thesis titled "Assessment of Toxicity of Various Carbon and Boron Nanotubes on Wheat and Barley Germination" in 2014 with honour degree. In 2017 " Evaluation of Some Leonardite Sources in Turkey for Biologic Humic Production via Biotechnological Method For Organic Farming Usage" on "Yeditepe University with a high honour degree she received Doctor title by completing her PhD in Biotechnology program. She is currently working in Turkey, Konya Food and Agriculture University, Agriculture and Natural Sciences Faculty, Plant Production and Technologies Department.
Abstract
Nowadays, the developing countries became follower of the developing countries and accepted the strategies based on obtaining economic and optimum products via efficient usage of agricultural technology. In these strategies the main target is to increase the production amount and due to these strategies, the sustainability of biodiversity and natural balance aren’t taken into account and usage of chemical inputs without control cause a lot of problems in short and long terms. In the study leonardite samples were taken from different leonardite deposits and the quality of ores were determined and from these ores of Adana Tufanbeyli, Turkey was selected due to best properties and bioleaching method was applied to obtain biotechnologically produced humic acid and to determine the leaching ratio. California method was used as standard method. To optimize the best conditions for maximum and economic bioleaching several leonardite ore and microorganism solution rates of 20, 30, 40, 50, 60, 70%, several media pH of 6.5, 7.0, 7.5, 8.0, 8.5, different efficiency durations of 1, 2, 3, 4, 5, 6, 7 days and different temperature conditions 10, 20, 30, 45, 50°C were tested. As a result of the study the most efficient pH 8.5, fermentation degree at 45oC, 40/60% ore/bioleaching solution and 4 days incubation duration were determined. The stabilized product was tested in field conditions at 0, 30, 60, 90 and 120 L/Ha dosages in tomato in Bursa Karacabey, Turkey. The divided parcels randomized to two sources as standard and biologic humic acid, five application dosages and three repeats and for each plant 30 repeats were done. As a result of the study, the most appropriate dosages in biologic humic acid were determined for tomato was 83 L/Ha and compared with standard humic acid the yield increase were determined as 24.5%. Due to this increase in yield, the determined macro and microelement, organic and amino acid, hormone, hydrogen peroxide and antioxidant enzyme contents, this product has a good potential to use in organic farming as fertilizer.
Hang Xun
International Centre for Bamboo and Rattan, China
Title: Chemical constituents and antibacterial properties of Indocalamus latifolius McClure leaves, the packaging material for “Zongziâ€
14:55-15:15
Biography
Hang Xun is a Doctoral candidate in International Centre for Bamboo and Rattan, China. His research works during the Doctoral study include: Separation and identification of secondary metabolites from bamboo, and screening the bio-activates of related natural products.
Abstract
Zongzi, which is believed to have a history of more than 2000 years, is a type of famous Chinese snack that is also popular in many Asian countries. It is made of glutinous rice and wrapped in the large flat bamboo leaves of Indocalamus latifolius McClure. Zongzi has been characterized by a long shelf life since ancient times. In this research, we examined the phytoconstituents of I. latifolius McClure leaves in detail and their antibacterial activities against two gram positive and two gram negative bacterial strains. Four new compounds, along with six known compounds were isolated from I. latifolius McClure leaves. The structures and relative configurations of the compounds were determined by detailed spectroscopic analysis. All of the isolated compounds were screened for their antibacterial activities in vitro. The results indicated that apigenin 6-C-α-L[1]arabinopyranosyl-8-C-β-D-glucopyranoside and apigenin 7-O, 8-C-di-glucopyranoside have antibacterial activities against four bacterial strains. Since ancient times, the leaves of I. latifolius McClure have been used as a packaging material for food and presently, they still play a unique role in producing zongzi in China. The identification of the antibacterial compounds in the leaves of I. latifolius McClure is important for helping us to understand the long shelf life of zongzi as well as for exploring the potential of I. latifolius McClure leaves as a natural, healthy and eco-friendly alternative packaging material for other applications.
Vera Matta
Sweet Diet Clinic, Lebanon
Title: Differences in dieting practices among young females of different weight
15:15-15:35
Biography
Vera Matta is Clinical Dietitian with a Master degree in Nutrition Counseling and a PhD degree in Nutritional Psychotherapy, currently completing a second PhD in Clinical Nutrition. She is a Counselor for many food institutes. She is Owner of Diet & Health Clinic.
Abstract
Background: Nowadays, young females are seeking optimal fitness most of the time through unhealthy practices. Most females don’t follow the health recommendations on dietary guidelines. Normal weights female behave differently than overweight and obese female and perceive food and diet practices in other ways. Since those dieting practices are not always adapted to promote a healthy body weight, this study aims to determine the dieting practices used among normal, overweight and obese female and identify dieting practices that could be pursued to help these females more appropriately achieve and maintain a healthy body weight.
Methods: A total of 120 females aged 18 to 26 years participated in this study. Height, weight, waist and hip circumferences, and skinfold thickness were measured to assess body composition. Surveys included food questionnaire and physical activity recall. Participants were classified according to body mass index (BMI) as normal weight (n=80), overweight (n=25), or obese (n=15). Data were analyzed using JMP IN® software. Descriptive statistics included means, standard deviations, and frequency.
Results: Majority of participants (79%) used dieting for weight loss and believed they would be almost 4% greater than current weight if they did not diet; normal weight, overweight, and obese groups perceived attractive weight to be 94%, 85%, and 74%, respectively, of current weight; 75% of participants reported using physical activity to control weight, although only 21% exercised at a sufficient level to promote weight loss; only two of 15 dieting behaviors assessed differed in terms of prevalence of use among groups, which were consciously eating less than you want (44% normal weight, 57% overweight, 81% obese) and using artificial sweeteners (31% normal weight and overweight, 5% obese); and the most prevalent explicit maladaptive weight loss behavior was smoking cigarettes (used by 9% of participants) and most unhealthy was skipping breakfast (32%).
Conclusion: Collectively, results indicate females, regardless of weight status, would benefit from open discussions and education sessions with health educators regarding healthy and effective dieting practices to achieve/maintain a healthy body weight.
Xi Yao
International Centre for Bamboo and Rattan, China
Title: Application of ionic liquids in the microwave-assisted extraction of isoorientin form
15:50-16:10
Biography
Abstract
Cheng Kuang Hsu
National Chiayi University, Taiwan
Title: Influence of pH, temperature and salt content on the activities of protease and amylase derived from soybean koji
16:10-16:30
Biography
Cheng-Kuang Hsu has completed his PhD in Bio resource Engineering from Oregon State University, USA. He worked as Professor of Food Science at National Chiayi University, Taiwan. He published more than 50 papers in reputed journals and has been serving as Director of Analytical and Technical Service Center in National Chiayi University.
Abstract
This research was undertaken to identify the fermentation conditions optimal for the koji production and to investigate the effects of pH, temperature and salt content on the enzymatic hydrolysis of koji protease and amylase. The experiments were carried out by inoculating the different ratios of soybean to wheat with the spores of Aspergillus oryzae using response surface methodology (RSM). The ratio of soybean to wheat were 2:1 and 1:1, corresponding to Chinese-type (BA1) and Japanese-type (BA2), respectively. The optimum fermentation time for both protease and amylase were found at 60 h for both BA1 and BA2. Both protease and amylase activities observed in BA1 were higher than those in BA2, it was because the steamed soybean was more easier to be hydrolyzed by the enzymes than the roasted wheat. The protease produced by A. oryzae was most active and stable in the pH range 7.0-7.7, indicative of a neutral protease. The optimum temperature for protease activity was 52-55°C and the enzyme was stable at around 40°C. On the contrary, the acidic region pH 5, was preferred to amylase activity and stability. Additionally, the amylase which was most active at 60°C and stable at around 48°C, was more tolerant to heat and salt as compared to the protease.
Jonghan Ko
Chonnam National University, South Korea
Title: Geospatial projections of paddy productivity in Korea using a crop model incorporated with satellite imageries
16:30-16:50
Biography
Jonghan Ko holds an Associate Professor position at Chonnam National University, Gwangju, South Korea. He is a Crop Modeler and Agricultural Remote Sensing Researcher. His research fields include agronomic applications of crop modeling techniques, quantitative agricultural remote sensing and environmental crop ecology. He was awarded a PhD degree in Agronomy at Texas Tech University, Lubbock, Texas, the USA with a dissertation topic entitled: Development of a cotton crop model that uses remote sensing data in 2004. He received both Bachelor’s and Master’s degrees in Agronomy at Kangwon National University, Chuncheon, South Korea in 1995 and 1998, respectively.
Abstract
Satellite images are promising scientific tools for monitoring of inaccessible crop lands, a design of decision support systems and other practical applications that may require remote sensing information. Crop models are useful tools to continuously monitor and simulate information on the crop growth and crop productivity. Combining these approaches, one can provide adequate and continuous monitoring of region wide crop productivity. This study aims to simulate the productivity of paddy - Oryza sativa and the yield of all paddy fields in Korea using a grid crop model combined with satellite imageries. Vegetation Indices and solar insolation data were obtained from the geostationary ocean color imager and the meteorological imager sensors of the communication ocean and meteorological satellite. Reanalysis data of air temperature were collected from the korea local analysis and prediction system. The model was calibrated to simulate rice yields using data obtained from 11 countries and applied to 62 countries with an area of more than 5,000 ha in South Korea for four years from 2011 to 2014. Simulated rice yields were in statistically acceptable agreement with the observed data with a range of model efficiency from -0.21 to 0.55 and a variety of root mean square error from 0.33 to 0.44 ton ha-1, respectively. In the inaccessible North Korea (NK) for the same period, rice yields were well reproduced upon calibration of the model on 500 m grid paddy fields in Cheorwon as well as verification of the simulation performance accuracy for Cheorwon and Paju, located at the borders of NK. Results show that the paddy productivities were reproduced with reasonable accuracy. The study demonstrates that incorporating a crop model with satellite images can be utilized as a reliable technique for monitoring of crop productivity, particularly in remote, data-sparse regions.
Seung Joon Baek
Seoul National University, Korea
Title: Anti-cancer activity of damnacanthal from Noni
16:50-17:10
Biography
Seung Joon Baek has completed his PhD in Human Genetics from University of Maryland School of Medicine and Postdoctoral studies from National Institutes of Health, USA. He used to work as Professor of Veterinary Medicine at University of Tennessee USA and now is working in Seoul National University as a Professor. He has published more than 130 papers in reputed journals and has been serving as a Director of Lab of Signal Transduction
Abstract
Damnacanthal is an anthraquinone isolated from the root of Morinda citrifolia L. (noni), and it exhibits many pharmacological properties, including anti-cancer activity. Damnacanthal targets several signal transduction proteins related to cell growth inhibition or apoptosis. However, the molecular mechanisms by which damnacanthal affects anti-cancer activity have not been elucidated in detail. Cyclin D1 is an important regulatory protein in cell cycle progression and is overexpressed in many cancer cells and CRM1 is a target protein for cancer therapy. In this study, we investigated the molecular mechanism of damnacanthal on cyclin D1 and CRM1 expression. We found that damnacanthal inhibited growth of several cancer cell lines (HCT-116, HT-29, MCF-7 and PC-3) in a dose- and time-dependent manner with decreasing in cyclin D1 protein expression. Damnacanthal did not change mRNA of cyclin D1; rather it suppressed cyclin D1 expression at the posttranslational level. Subsequent experiments with several mutant cyclin D1 constructs suggest that the lysine sites of cyclin D1 play a pivotal role in damnacanthal - mediated cyclin D1 degradation. Furthermore, damnacanthal was encapsulated in self-assembled chitosan nanoparticles to improve both physicochemical and biological activities. Our results suggest that encapsulated damnacanthal suppresses CRM1 expression and exhibits better activity in cell growth inhibition, compared to non-encapsulated damnacanthal. Thus, damnacanthal has potential to be a candidate for the development of chemoprevention or therapeutic agents for cancers.
Rahman Ullah
University of Veterinary and Animal Sciences, Pakistan
Title: Omega fatty acids, phenolic compounds and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica L.) oil
17:10-17:30
Biography
Rahman Ullah is a PhD Scholar in the Department of Dairy Technology at University of Veterinary and Animal Sciences, Lahore, Pakistan. He is currently working on the project of functional dairy products. He published more than eight papers in reputed journals. He has been to University of Kentucky, USA as Visiting Research Scholar.
Abstract
Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil i.e., 2.5%, 5%, 7.5% and 10% (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control, ripened at 6oC for 90 days. Concentration of α-linolenic in control and T3 was 0.51% and 12.55%. HPLC characterization revealed the concentration of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside-k and phenolic glycoside-Q in T3 were 0.15, 0.26, 0.62, 1.55 and 1.97 mg/ml. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil.
Day2: July 24, 2018
Keynote Forum
Melissa Fitzgerald
The University of Queensland, Australia
Title: Combining metabolomics and genomics to dissect rice quality, and provide robust and trait-relevant tools to rice breeders
09:00-09:30
Biography
Abstract
Rajiv Arora
Shaheed Bhagat Singh State Technical Campus, India
Title: Production of low cost nutrient from rice bran
09:30-10:00
Biography
Abstract
Tracks
- Food Chemistry | Food Engineering | Food Processing | Food Safety | Food Science and technology | Preservation of Food | Advanced Mass Transfer in Foods | Food Quality | Food Packaging | Agricultural and Food Industry | Quality Analysis and Detection Technology in Agricultural and Food Materials | Market Standards and Regulations in Agricultural & Food Chemistry
Location: Olimpica 3+4
Daniela Fracassetti
University of Milan, Italy
Chair
Adele Maria Muscolo
University Mediterranea di Reggio Calabria, Italy
Co Chair
Quynh Phan
Oregon State University, USA
Title: Influences of yeast product addition and fermentation temperature on changes in lipid compositions of pinot noir wines
10:00-10:20
Biography
Quynh Phan is a first-year doctoral student in the Department of Food Science and Technology at Oregon State University. She received her B.S. in Chemistry and a minor in Agricultural studies from California State University, Stanislaus in 2015. After graduation, Quynh worked as a chemistry research intern at the Chemistry department, E & J Gallo Winery. She has extensive experience performing chemical analyses to evaluate the chemical characteristics of different grape varietals throughout their maturation process and analyzing volatile aroma compounds in wines and grape juices. Her passion for chemistry and wine led her to join Dr. Elizabeth Tomasino’s research group in 2017 where she started working on lipid content of wine and their link to mouthfeel perception.
Abstract
Concentration and composition of lipids present in wine have been shown to be dependent on yeast and grape variety. There are two sources of lipids in wine: firm tissues of grapes and alcoholic fermentation by yeast. The temperature of a wine fermentation also affects lipid metabolism; therefore, lipid profiles vary under different wine making processes. This study investigated how many different types and amount of yeast derivative products added would affect the lipid content of pinot noir wines. Changes in lipid composition in wines according to fermentation temperature were also examined. The 2017 Oregon pinot noir grapes were fermented at 8°C and 27°C. After primary and malolactic fermentation, yeast products Autolees and Oenolees (Laffort, USA) were added to the wines for 60 days as separate treatments of Autolees (0.3 g/L, 0.175 g/L, and 0.05 g/L) and Oenolees (0.4 g/L, 0.3 g/L, and 0.2 g/L) or as a mixture of Autolees (0.3 g/L) and Oenolees (0.4 g/L). Liquid-liquid extraction method with chloroform/methanol (2:1 v/v) as the solvent was used to extract total lipids in the experimental wines. The lipids extracted were classified as polar lipids (PL), sterols (ST), free fatty acids (FFA), triglycerides (TG), and cholesterol ester (CE) by thin-layer chromatography. The fatty acids derivatives, fatty acid methyl esters (FAME) were analyzed by gas chromatography mass spectrometry (GCMS). The results of this study contribute to the understanding of how differences in lipid composition could be useful for determining wine style and wine quality. Fatty acid composition and the poly unsaturated fatty acid (PUFA) ratio n-6/n-3 could be used to evaluate the quality of lipids in wine. In future research, it would substantially contribute to the investigation of the interactions of lipids with other wine components such as tannins and polysaccharide affecting the sensory properties of wine such as taste and mouth feel.
Maria Ines Bruno Tavares
Federal University of Rio de Janeiro, Brazil
Title: NMR relaxometry applied to food characterization
10:20-10:40
Biography
Maria Ines Bruno Tavares completed her Undergraduate in Chemistry from Universidade Federal do Rio de Janeiro (1980); Master’s in Chemistry from Universidade Federal do Rio de Janeiro (1986) and Doctor Degree in Polymer Science and Technology from Universidade Federal do Rio de Janeiro (1991) and part of the Doctor Degree was done in Durham University (1989-1990). She is a full Professor at Instituto de Macromoléculas Professora Eloisa Mano da Universidade Federal do Rio de Janeiro and Coordinator of structured nucleus from the nanotechnology. She is a Undergraduate Bachelor from IMA-UFRJ and actually coordinates the undergraduate nanotechnology bachelor students. she has more than 200 papers and experience in material and metallurgical engineering, focus on polymer nanostructured materials, NMR analytical method applied to polymer materials; especially in nanostructured materials, the use of NMR relaxometry to evaluate complex polymer materials as hybrid nanocomposites and food science.
Abstract
NMR relaxometry is a source to evaluate food samples because NMR offers a great variety of relaxation parameters; Tavares et al., have been applying proton-spin-lattice relaxation times as a methodology to characterize the molecular dynamics and homogeneity of foods and especially fruit seed starch. From this parameter we can obtain as much information as possible from food molecular dynamics, water content, oil proportion, polysaccharides and fibers organization. These components and their proportion are directly related to the food material molecular organization, which can interfere in the packing, storage and cooking. Different materials have been analyzed by the measurements of spin-lattice proton relaxation, T1H parameter and the results showed that they present a proper molecular organization, due to the intermolecular interaction forces and moisture.
Claudio Frezza
Sapienza University of Rome, Italy
Title: The nutraceutical importance of lamiaceae species and its correlation with phytochemistry
10:40-11:00
Biography
Claudio Frezza has completed his Bachelor’ and master’s degrees in chemistry (curriculum Biological Systems) at the University of Rome “La Sapienza” under the supervision of Professor Armandodoriano Bianco. He has completed his PhD in Environmental and Evolutionary Biology in early 2018 under the supervision of Professor Mauro Serafini specializing in Phytochemistry, Chemotaxonomy and Ethnopharmacology with some incursions in nutraceutics. He has published more than 30 papers in reputed journals and has been serving as Referee for several journals.
Abstract
Lamiaceae is a family of plants included in the angiosperms group and comprising 12 subfamilies, 16 tribes, 9 sub-tribes, 236 genera and more than 7000 species. Plants belonging to this family are quite known all around the world for their traditional uses in both ethnobotany and cookery. In particular, this regards mainly the species belonging to the Nepetoideae sub family, widely employed as natural aromatizing, flavoring and spicing agents as well as natural food preservatives and for their medicinal and health promoting properties to treat several ailments such as inflammations, bacterial infections, digestive disorders and so on. Often these plants are used as such i.e., simple eating or processed in order to obtain decoctions, brews, herbal teas, infusions, dry powders, etc., according to the plant organs containing the active components and the final uses by which they will be employed. In this lecture, an exhaustive overview of the nutraceutics of Lamiaceae species will be presented with detailed particulars on the forms, the used plant organs, the practical applications and the areas of the world where these botanical entities are traditionally used for their health promoting properties and in ethno medicine. Moreover, this lecture will show how the nutraceutical properties of these species are strictly related with their phytochemical composition, also providing some examples from our own research experience.
Ana Isabel Ramos Novo Amorim de Barros
Centre for the Research and Technology of Agro Environmental and Biological Sciences, Portugal
Title: Grape (Vitis vinifera L) stems as valuable candidates for food, cosmetic, and pharmaceutical industries: Towards a circular and sustainable bioeconomy through waste valorization
11:15-11:35
Biography
Ana Barros is an Assistant Professor in the Chemistry Department at the University of Trásos-Montes and Alto Douro (UTAD), Portugal. She is an integrated Member and Director of the Centre for the Research and Technology of Agro Environmental and Biological Sciences, responsible for the Phytochemicals Laboratory and Coordinator of the Agro-Food Quality group. To date she has participated in dozens of national and international projects, holds seven patents (National and European) and published more than 50 articles in international journals referenced in the ISI web of knowledge, made several oral communications at national and international congresses and also participated in international juries in the scope of contracting scholarship holders as well as in defense of Master’s and Undergraduate degrees.
Abstract
The winery industry is one of the major industrial endeavors worldwide with great economic and social impacts. Consequently, the large volume of by-products generated annually during the wine making process may constitute an important environmental problem with economic dimensions. Thus, a growing interest on recycling or reuse of the winery wastes has been initiated, since their antioxidant properties and putative health promoting effects make them attractive raw material for various industrial applications. In this respect, grape stems are included among these byproducts that are being generated annually in high amounts representing 25% of the total byproducts produced by a winemaking industry. Their rich content in bioactive phenolic compounds stress them as a valuable candidate for use by various industrial sectors as natural replacement of the currently used synthetic antioxidants. Therefore, our investigation group studies the phytochemical composition and the health beneficial effects of various phenolic compounds found in grape (Vitis vinifera L.) stems, further supporting their interest and applications as potential bioactive ingredients and thus, acting as a value adding by-product of the winery industry.
Irene Pereira Gouvinhas
Centre for the Research and Technology of Agro Environmental and Biological Sciences, Portugal
Title: Stability of phenolic compounds and biological properties of grape (Vitis vinifera L) stems during long-term storage
11:35-11:55
Biography
Irene Gouvinhas is a Post-doc student at University of Trásos-Montes and Alto Douro (UTAD, Chemistry Department), Portugal and Investigator at the Centre for the Research and Technology of Agro-Environmental and Biological Sciences (UTAD-CITAB) since 2013. Her research interests are based on the investigation of the chemical features - bioactive nutrients and non-nutrients from foods and agro-food by-products, namely in olive and olive oils. Furthermore, she has published dozen articles (2010-2016) in the well reputed journals with his/her area of expertise: Food Chemistry, Talanta, Food Research International, Journal of Chemometrics, Journal of Oleo Science, among others.
Abstract
The winery industry is one of the most important industries worldwide, with an economic and social impact in Europe and especially in Northern Portugal. This socio-economic activity entail large quantities of byproducts generated annually, causing economic and environmental problems. In a close connection with the 40 years history of investigation on agro-food valorization, nowadays, a growing interest has wake up on recycling winery wastes boosted by the more and more reported putative health - promoting effects. Furthermore, the continuous emergence of multi drug resistance bacteria is becoming a huge threat to human, animal and environmental health. Therefore, the research for new natural antimicrobial compounds is the most promising alternative to effectively control multi drug bacterial infections. Hence, qualitative and quantitative evaluation of polyphenolic extracts of grape stems as sources of individual phenolic compounds and their biological activity in vitro (radical scavenging power and antimicrobial activity) were assessed during 64 days of storage. Grape stems revealed to be a rich source of phenolic compounds, even after some months of storage. Furthermore, all extracts with and without storage were able to inhibit the bacterial growth of the gram-positive bacteria and gram-negative bacteria (except E. coli and K. pneumoniae), revealing the potential inclusion of these bioactive compounds in the food, cosmetic and pharmaceutical industry as functional ingredients.
Anne Pihlanto
Natural Resources Institute, Finland
Title: Bioactivities in rising alternative proteins for food applications
11:55-12:15
Biography
Anne Pihlanto has completed her PhD in Food Chemistry at University of Turku, Finland and Postdoctoral studies from University of Lyon. She works as Scientist at Natural Resources Institute Finland. She has published more than 100 papers in reputed journals and invited chapters in books.
Abstract
Meat is over consumed in western world with several health risks being associated, while plant proteins have shown significant protective effects. In addition, one major source of green house gas emissions is cattle. Hence, there is an urgent need to shift towards a more plant based diet for both environmental and public health reasons. Fava bean (Vicia faba), narrow leafed lupin (Lupinus angustifolinus), rapeseed (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp (Cannabis sativa), buckwheat (Fagopyrum esculentum) and quinoa (Chenopodium quinoa) are among the most promising protein rich plants in the boreal climate of Finland. The main limiting factors for using plant proteins in foods are their taste and non nutritive compounds. The goal of this work was to respond to this need and determine various nutrients and non nutrients in the commercial products of these crops and to find economically and environmentally sustainable novel processing methods to enhance and diversify the use of plant protein in food products. All methods used have been accredited or thoroughly validated. These crops turned out to represent rich sources of energy, fiber, high quality protein, as well as bioactive compounds such as phenolic compounds. Non nutritive compounds found in plant protein sources were tannins and glucosinolates, for example. We observed that pressurized hot water extraction (PHWE) and enzymatic treatments were able to recover high quality protein concentrates from linseed and hemp seed by-products. To assess the nutritional quality of the proteinaceous extracts, amino acid composition and digestibility of the extracts were evaluated. Funding from Strategic Research Program (SRC) in Finland (Novel protein sources for food security, ScenoProt) is gratefully acknowledged.
Adele Maria Muscolo
University Mediterranea di Reggio Calabria, Italy
Title: Agricultural wastes pelletized with elemental sulfur and bentonite increase health benefiting phytonutrients in red onion
12:15-12:35
Biography
Muscolo A has completed her MSc in Biological Sciences and PhD in Food Science at the Policlinic Federico II University of Naples, Italy. In 1988 she started her professional career as Researcher at Mediterranea University of Reggio Calabria, where she is still working as Full Professor in Soil Chemistry and Ecology. Since 1990 she is Reviewer for international scientific journals and since 2008 she is evaluator of projects for European community, international funding research agencies and Italian and Foreign Research Ministries. She is Examiner of international PhD dissertation. She has over 180 papers in international journals with IF. Citations: 1597 H index: 21. She has been serving as an Editorial Board Member of many international journals. She is Associate Editor for JFR.
Abstract
In this study, we used efficient S-enriched organic fertilizers produced with crude orange or olive wastes linked with bentonite to improve the productivity and quality of red onion. This vegetable is popular in cuisines worldwide and is valued for its potential medicinal properties. Red onion is an important source of several phytonutrients as flavonoids, thiosulphinates and other sulphur compounds recognized as important elements of the Mediterranean diet. The experiment was conducted in a controlled environment, glasshouse for three months in plastic pots to measure the growth parameters and phytochemicals of differently treated red onion. Our results evidenced that amended plant grew better than control. The antioxidant activity detected as DPPH, ORAC and ABTS was the highest in presence of S-enriched organic fertilizers. Polyphenols increased in all treated plants. In regards with the investigation of onion volatile compounds the volatile fraction was clearly dominated by sulphur compounds that are strictly related to the concentration of the aroma precursors S-alkenyl cysteine sulfoxides (ACSOs). The greater amount of thiosulphinates in treated onion compared to untreated onion evidenced that S-bentonite pelletized with recalcitrant agricultural wastes can represent a new formulation of organic fertilizer able to improve the beneficial properties of onion extract. Our results also showed that red onion had the best growth and quality in presence of S-bentonite bound with crude orange. Conclusively, the use of sulphur bentonite bound with recalcitrant agricultural wastes produce high quality onion plants that can be used for pharmaceutical purposes.
Daniela Fracassetti
University of Milan, Italy
Title: The photo-oxidative mechanisms occurring in white wine
12:35-12:55
Biography
Daniela Fracassetti has been working at the Department of Food, Environmental and Nutritional Science at Università degli Studi di Milano, Italy since 2006, where she has been dealing with winemaking. During her researches, she has increased her knowledge about Chemistry, Molecular Biology, Physiology and Microbiology in the model yeast S. cerevisiae as well as in the non-Saccharomyces yeasts, such as Brettanomyces bruxellensis. Actually, she is dealing with Oenological Chemistry; in particular she has been focused on the chemical mechanisms behind the formation of off flavors and the fate of wine components and the development of analytical methods.
Abstract
The white wine is generally bottled in clear glass as a request by consumers. Due to the absence of anthocyanins and the low levels of phenols, the white wine results to be unprotected against the light of which it can be exposed during storage and shelf-life. The light can be detrimental on the sensory characteristics of white wine due to the appearance of the light struck taste, a defect associated to the descriptors of cabbage like notes. The molecules responsible for the defect are certain sulfur compounds. Their formation is due to the presence of riboflavin (RF) as a photosensitizer and methionine which is degraded to give methional and reduced riboflavin. Methional is unstable when exposed to light and decomposes to acrolein and methanethiol, two molecules latter yield dimethyl disulfide. The protection of wine against the formation of these unpleasant notes is of particular interest for the wine maker as the quality and the sensory characteristics of wine need to be maintained up to the consumption. The enological strategies exerting a protective effect include the proper choice of the yeast which releases RF during the alcoholic fermentation and a low-producer strain can lead to low level of RF in wine. The wine treatment with bentonite and charcoal was found to be effective in RF removal limiting the risk of the light-struck taste, even if low levels of these adjuvants need to be used avoiding the depletion of the aromatic compounds. The addition of tannins, in particular from wood origin, showed a protective effect which was more evident in model solution when the quinones were present at higher concentrations. In these ways, sensory properties and the quality of wine can be ensured as required by both the winemakers and the consumers.
Abdelmoneim K Abdalla
South Valley University, Egypt
Title: Some physicochemical properties of skim milk powder
14:55-15:15
Biography
Abdelmoneim K Abdalla completed his PhD in Dairy Science Technology and Microbiology from Assuit University, Egypt and University of Wisconsin-Madison, USA and Postdoctoral studies from University of Wisconsin-Madison and Center of Dairy Research, USA. He worked as an Assistant Professor of Food Science and Technology "Dairy" at South Valley University, Egypt. He has published more than 12 papers in reputed journals.
Abstract
Milk powder is commercially consumed around the world is of different quality that depends on various conditions such as the physiochemical contents, processing methods, storage time and backing material. In this study, the physicochemical properties of skim milk powder were determined. Milk powder samples were tested for accelerated storage at 70oC. Samples showed wide variations in the color parameters L* (lightness value) and b* (yellowness value). Rehydration results indicated no significant differences between samples. All high heat powders had greater than 99% reduction in rehydrated size which was similar to low and medium heat powders. All powders fall within the slightly hygroscopic range. Powder samples met the solubility standard specifications regardless of the heat class or type. The high heat powders tend to have slightly higher sediments than the low and medium heat powders. The reconstituted low heat products had the greatest heat stability when evaluated at ultra-high temperature of 140oC. The particle size in volume, weighted mean of milk powder samples showed significant variations with a range of 29.32-94.24 μm. Significant differences in the viscosity of reconstituted milk were apparent with high heat powders having greater viscosity. The present study showed significant differences in the physicochemical properties of tested samples which may be noticeably influence their functional properties.
Zienab F R Ahmed
South Valley University, Egypt
Title: Banana and plantain fruit and flour physiochemical and functional properties and the potential of produce value added product
15:15-15:35
Biography
Zienab F R Ahmed completed her PhD in Horticulture “Fruit Physiology and Biochemistry” from University of Wisconsin-Madison, USA and Postdoctoral studies from South Valley University, Horticulture Department. She worked as an Assistant Professor of post-harvest fruit physiology. She published more than seven papers in reputed journals.
Abstract
Banana and plantain (Musa spp.,) are one of the main food supplies all over the world. Fresh banana is highly perishable fruits about 30% of the banana production is lost after harvest. There is a need to search for alternate uses for banana fruit to help reduce the post-harvest losses as well as utilize it in food product development. Currently, banana, plantain fruits and flour are of interest due to their nutritional and antioxidant value. Despite of these promising results, the quality standards and functional properties to process this flour into value added products are still lacking. The objective of this study was to evaluate the qualities of banana and plantain fruit chips as well as assess some physical, chemical and functional properties of their flour. Unripe banana and plantain fruit were assist to determine their ripening stage then were sliced. Part of the slices was deep-fried to get chips. The other was dried then milled and sieved to obtain flour. The flour was assessed for physicochemical properties such as pH, total soluble solids, water holding capacity, color values, viscosity and fiber and minerals contents as well as pasting properties. The flour was then incorporated into other ingredients to make baked and fried chips. The results revealed that there are no significant differences between the flour physical and chemical properties from banana and plantain sources. The pasting properties of the flour were appropriate to be used in baked or fried products. The sensory properties such as color, aroma, texture and taste of the fried and baked chips were acceptable by all the panelists compared to the commercial potato chips. Hence, unripe banana, plantain fruits and flour can be utilized in food product development.
Chandravathany Devadason
Eastern University, Sri Lanka
Title: Effects of fish consumption on cardiovascular risk factors: An experimental study from healthy individuals
15:50-16:10
Biography
Chandravathany Devadason submitted her PhD thesis in Food Nutrition and Health to Wayamba University of Sri Lanka and completed her double Master studies MSc and MPhil, UK in Fish Pathology and Microbiology respectively. She is working as Senior Lecturer at Department of Zoology, Eastern University, Sri Lanka and served as Head and Dean of the Faculty. She have 27 years of academic experience and published many research papers in international journals and presented papers in many international conferences.
Abstract
Banana and plantain (Musa spp.,) are one of the main food supplies all over the world. Fresh banana is highly perishable fruits about 30% of the banana production is lost after harvest. There is a need to search for alternate uses for banana fruit to help reduce the post-harvest losses as well as utilize it in food product development. Currently, banana, plantain fruits and flour are of interest due to their nutritional and antioxidant value. Despite of these promising results, the quality standards and functional properties to process this flour into value added products are still lacking. The objective of this study was to evaluate the qualities of banana and plantain fruit chips as well as assess some physical, chemical and functional properties of their flour. Unripe banana and plantain fruit were assist to determine their ripening stage then were sliced. Part of the slices was deep-fried to get chips. The other was dried then milled and sieved to obtain flour. The flour was assessed for physicochemical properties such as pH, total soluble solids, water holding capacity, color values, viscosity and fiber and minerals contents as well as pasting properties. The flour was then incorporated into other ingredients to make baked and fried chips. The results revealed that there are no significant differences between the flour physical and chemical properties from banana and plantain sources. The pasting properties of the flour were appropriate to be used in baked or fried products. The sensory properties such as color, aroma, texture and taste of the fried and baked chips were acceptable by all the panelists compared to the commercial potato chips. Hence, unripe banana, plantain fruits and flour can be utilized in food product development.
Revathy Baskaran
Central Food Technological Research Institute, India
Title: Implications of thermal processing on bitterness development in custard apple (Annona squamosa L) fruit pulp: Biochemical and sensory characteristics
16:10-16:30
Biography
Revathy Baskaran completed her PhD in Biotechnology from University of Mysore, Karnataka, India. She works as Principal Scientist at Central Food Technological Research Institute, Mysore, India. She published around 20 papers in reputed journals, has more than seven patents and eight processes to her credit. She has been working in the field of post harvest handling for extended shelf life and value addition to fruits and vegetables. Currently she is involved in implication of processing on bioactives in fruits and vegetables, development of products targeted towards life style diseases and extension of shelf life of minimally processed fruits and vegetables.
Abstract
Custard apple has sweet, granular pulp with pleasant flavor. Several constraints exist in industrial processing of custard apple, including enzymatic browning and development of bitterness on heating beyond 55℃. Preserving the pulp using conventional method i.e., heat is practically impossible. This presentation will define reasons for development of bitterness in the pulp on thermal processing and effect of enzymatic clarification of fruit pulp on bitterness. Extraction and characterization of free, bound and esterified phenolics of both fresh and heated pulp were analyzed by UPLC-ESI-MSMS. There was an increase in both free and bound phenolics on heating. Particularly, the precursor ion at m/z 277 was found to increase ~6 folds and tentatively identified as p-decyloxy benzoic acid (PDBA). The contribution of this compound to sensory parameters is still unclear. Further, partially purified fresh and heated tannin fractions were subjected to high resolution mass spectrometry (HRMS). In heated sample, a new precursor ion m/z 139 (M+H) was found at a very high intensity with fragment ion at m/z 121, which was probably formed by the loss of a water molecule M+H-H2O [M+1-18]. Based on the mass to charge ratio and the fragmentation pattern, m/z 139 was tentatively identified as p-hydroxybenzoic acid (PHB), which is well known to have an acidic and bitter taste. Hence, the perceived bitterness in custard apple pulp on thermal processing is probably due to the synergistic effect of phenolic acids, flavanols and certain low molecular weight compounds formed by heat-induced chemical reactions. Enzymatic clarification of the fruit pulp prevented development of bitterness considerably. This was substantiated with data, as revealed and discussed through HRMS, HPLC, FTIR and sensory analysis in detail.