International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Ontario, Canada

Hernandez-Valencia is postgraduate PhD student in Biotecnology in the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-Products at Universidad Autonoma Metropolitana Campus Iztapalapa, under the supervision of full time Professor Dr. Keiko Shirai.

Title: Bioactive coatings of chitosan and neem oil for preservation of cactus fruit Pitaya in postharvest.

Hernández-Valencia C. G., Román-Guerrero A.,Aguilar-Santamaría M.A. and Shirai K.
Universidad Autonoma Metropolitana-Iztapalapa, Biotechnology Department, Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Av. San Rafael Atlixco, No. 186, 09340, Mexico City, Mexico.

Stenocereus pruinosus (pitaya) is an endemic cactus of Mexico. Pitaya is sweet and tasty, contains phenols and betalains with high antioxidant activities. Nevertheless, the consumption is limited for its highly perishability. Therefore, the use of coatings based on naturally occurring bioactive compounds is an alternative to extend its postharvest life. In this study the chitosan (Q) and neem oil (N) were used taking advantage of their physicochemical and antimicrobial properties. Q was obtained by biological and chemical methods from shrimp wastes, with degree of acetylation of 9.91% and molecular weight of 285kDa. Q was crosslinked to hydroxypropylmethylcellulose (Q-g-H) and the blend of Q with mesquite gum (MG) were used as polymer matrices for the microencapsulation of N (NQ-g-H and NQMG). NQ-g-H produced unstable emulsion with Z-potential close to zero, on the contrary of NQMG. NQ-g-H and NQMG were applied on fruits as coatings. During 15d of storage, the largest physiological weight loss (PFP) was determined in control fruits (6.7%) and the lowest with NQ-g-H (4.63%). The fungal contamination and firmness of flesh were significantly different for treated fruits with NQ-g-H (4.5CFU/g and 0.61N) than control (5.41CFU/g and 0.36N). The color of epicarps were retained with NQ-g-H and NQMG coatings, whereas the control became dark. The release of azadirachtin of N was determined by Ultraperformance Convergence Chromatography in the coatings of epicarps of fruits. NQ-g-H released azadirachtin at storage conditions of 10±2°C and relative humidity of 75±5%.
Acknowledgements. The authors thank FINNOVA/CONACYT No. 224962 for funding and scholarship (CHV).

Hidalgo Mujica is postgraduate student in Biotecnology in the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-Products at Universidad Autonoma Metropolitana Campus Iztapalapa, under the supervision of full time Professor Dr. Keiko Shirai.

Title: Evaluation of chitosan based coatings with microencapsulated Lactobacillus plantarum for the postharvest quality preservation of litchi and rambutan.

Hidalgo-Mujica C.L., Shirai K.,*
Universidad Autonoma Metropolitana-Iztapalapa, Biotechnology Department, Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Av. San Rafael Atlixco, No. 186, 09340, Mexico City, Mexico.

Litchi and rambutan are subtropical fruits which principal problem is the desiccation, resulting in browning of the pericarp. In order to address this issue, the applying coatings made from biopolymers, arises as a new technology in postharvest preservation. Biopolymers are obtained from natural and biodegradable sources and represent an alternative to chemical methods traditionally applied to fruits, which alter the taste and create environmental problems besides of toxicological aspects. This paper proposes the microencapsulation of Lactobacillus plantarum (LAB) with Pectin (P) and β-lactoglobulin (β), which allowed the viability of LAB due to its anionic character. The polyelectrolyte complex PβBAL and the cationic biopolymer chitosan (Q) was studied and characterized as coatings owing to their properties as antimicrobial, biocompatible, and its effect on color retention. The Q used was obtained by thermochemical heterogeneous deacetylation from chitin extracted from shrimp waste by lactic acid fermentation, with a molecular weight of 285kDa and a percentage of acetylation of 9.91 ± 0.21. The QβPBAL coating was applied to the fruits obtaining improved results compared to control (no treatment), thus prolonging the postharvest quality of litchi for 14 days and for 20 days in rambutan. This was attributed to the in situ production of lactic acid and concomitant lowering the pH in the pericarp of the fruits. Additionally, this displayed a stabilizing effect on anthocyanins and pigments present in the pericarp of these fruits.
The authors would like to acknowledge FINNOVA/CONACYT No. 224962 for research funding.

Ibrahim Najjar has been awarded a Distinction MSc in Food Science and Technology at the age of 30 years from Cardiff Metropolitan University. Ibrahim is a keen researcher and has a great interset in food chemistry and sustainbility. He is working on publishing a paper out of his MSc dissertation topic and seeking to enroll on a PhD degree in Food Science related topic.

Title: Effect of Soya Flour, Carrageenan and Glyceryl Monostearate as Egg Replacer on Cake Quality

Najjar, I and Setarehnejad, A.rnCardiff School of Health Sciences, Cardiff Metropolitan University, Western Avenue, Cardiff CF5 2YB, UK.

A new formula of Soya flour (SF), Carrageenan (CG) and Glyceryl Monostearate (GMS) has been proposed to replace eggs in Madeira cake. The effect of the new formula was investigated by replacing egg at 25%, 50%, 75% and 100% with additional water, trialled against the standard cake containing 100% egg and no SF, CG or GMS. The quality characteristic of cakes were analysed by Volscan, Texture Analyser and bake loss to measure the volume, texture of the fresh and old cake and water loss during baking respectively.
Results showed that an increase in egg replacement caused a decrease in cake volume, specific volume and height. Volume and specific volume were the most dependant cake properties and cake with 25% egg replacement showed no significant difference (p<0.05) to standard cake in terms of volume. All cake samples showed similar texture in day one after baking compared to the standard cake. Ambient storage for a week led to a significant increase (p<0.05) in firmness of all experimental samples compare to standard cake. However, there was an inverse relationship between increasing levels of egg replacer and the firmness, which could be attributed to the effects of the egg replacers combining with the additional water. Finally, by increasing the amount of egg replacer at levels over 50% bake loss increased significantly (p<0.05), which could be due to differences in the bonding of water within the cake batter during baking.

Eduardo M. Del Aguila has completed his PhD at the age of 30 years from Federal University of Rio de Janeiro, Brazil and postdoctoral studies from Federal University of Rio de Janeiro. He is member of the Food Science Graduate Program. He has published more than 15 papers in reputed journals and has been serving as a reviewer of different repute journals.

Title: Evaluation of nitrate, nitrite and saponins contents, total antioxidant potential, antioxidant capacity and activity in different products of beetroot: cereal bar, juice and chips.

Name: Diego S Baião1, Fabrício de Oliveira Silva2, Daniel Perrone2, Eduardo Mere Del Aguila1, Vânia M Flosi Paschoalin1.
1 Advanced Analysis in Biochemistry and Molecular Biology Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil.
2 Nutritional Biochemistry and Food Laboratory, Chemistry Institute, Federal University of Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil.

The beetroots of Beta vulgaris L. species is considered NO3- dietary and antioxidants source. However, the amount of these nutrients varies in relation to the administration form. This study aimed to develop a beetroot cereal bar (BB) and compare the NO3-, NO2- and saponins contents; potential, capacity and antioxidant activity to beetroot juice (BJ) and chips (BC). All ingredients used in the BJ, BC and BB formulations were obtained from the market from Rio de Janeiro, Brazil. The NO3-, NO2- contents and the total antioxidant potential (TAP) were analyzed by high-performance liquid chromatography. Saponins quantification was performed using spectrophotometry. The assessment of antioxidant capacity and activity was performed by the ferric reducing ability of plasma (FRAP), trolox equivalent antioxidant capacity (TEAC), oxygen radical antioxidant capacity (ORAC), 2.2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH) and lipid peroxidation methods, respectively. BB showed the highest NO3- (16.6±0.1 mmol/100 g) and saponins (8648.3±1.85 mg/100g) contents when compared to BJ and BC. Significantly higher values in the antioxidant capacity analysis were observed in BB when compared with BJ and BC. BB also showed an ability to inhibit lipid peroxidation (86.0%) significantly higher than BJ (54.3%), BC (65.0%), butylated hydroxyanisole (BHA, 76.5%), α-tocoferol (34.3%) and similar to butylated hydroxytoluene (BHT, 86.4%) standards. All beetroot administration forms showed a high TAP. In conclusion, a new nutritional approach, BB, showed to have the highest contents of nutrients, potential, activity and total antioxidant capacity, these characteristics are important to improve the vascular health, endothelial function and exercise performance.

Eduardo M. Del Aguila has completed his PhD at the age of 30 years from Federal University of Rio de Janeiro, Brazil and postdoctoral studies from Federal University of Rio de Janeiro. He is member of the Food Science Graduate Program. He has published more than 15 papers in reputed journals and has been serving as a reviewer of different repute journals.

Title: Effect of Beetroot Gel administration on Performance, Metabolic and Biochemical Parameters of Physically Actives Individuals

Name: Julia T.P. Vasconcellos1, Diego H. Silvestre2, Diego S Baião1, João Pedro Werneck-de-Castro2,3, Thiago da Silveira Alvares4, Eduardo Mere Del Aguila1 and Vânia M Flosi Paschoalin1.

1 Advanced Analysis in Biochemistry and Molecular Biology Laboratory, Chemistry Institute, Federal rn University of Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
2 Carlos Chagas Filho Biophysics Institute and Physical Education and Sports School, Federal University of rn Rio de Janeiro, Rio de Janeiro, Brazil
3 Division of Endocrinology and Metabolism, Rush University Medical Center, Chicago IL 60612
4 Nutrition Institute, Federal University of Rio de Janeiro, 27979-000, Macaé, Brazil

The interest of the athletic population in sports nutrition is increasing. Several studies have been conducted to investigate if dietary NO3- can improve exercise performance by reducing maximum volume of oxygen (VO2peak). The main objective of study was to investigate changes in biochemical and metabolic parameters to aerobic exercise using beetroot nutritional gel. In a randomized, double blind, controlled placebo, crossover design study, 25 recreational healthy runners consumed 100 g oral doses of either the beetroot nutritional gel (BG, 9.92±1.97 mmol of NO3-) or a placebo apple nutritional gel (PLA, 0.33±0.15 mmol of NO3-) and completed a continuous run exercise test on a treadmill, involving stage in warm-up at 40%, moderate intensity at 90% of the gas exchange threshold I (GET I) and severe intensity to volitional fatigue at 70% of the difference between GET I and VO2peak. Urinary NO3- and NO2- concentration (baseline: 0.306±0.342 and 0.0008±0.001 mmol/ mmol creatinine, respectively) increased significantly 60 min after BG ingestion and immediately after exercise. BG did not promote significant differences in the VO2peak of moderate intensity (2.89±0.78 vs 2.85±0.65 l/min), severe intensity (4.00±0.95 vs 3.93±0.84 l/min) and time to fatigue (390.90±158.50 vs 395.4±179.60 sec) when compared with PLA supplementation, respectively. Systolic and diastolic blood pressure of the BG and PLA treatments did not differ significantly in any of the analyzed times. A single dose of BG gel, promoted higher excretion of NO metabolites, but did not enhance the physical performance of recreational athletes in an aerobic submaximal exercise

F. L. Pathan is pursuing his PhD Science [Food Science] presently from Institute of Chemical Technology, Matunga, Mumbai and studied M. Sc. Agri. [Food Science and Technology] from Mahatma Phule Agricultural University, Rahuri. In his ten years teaching experience he taught more than 15 undergraduate courses. He is Associate Professor in MAEER’s MIT College of Food Technology, Pune, India and working as In-charge Head Department of FST. He has guided more than 20 graduate students for their research projects and 5 students for their post graduate research and more than 40 students for experiential learning projects. He has been serving as review panel member of Acta Scientifica International Journal of Food and Nutrition.

Title: Modeling of Water Absorption of Cold Plasma Treated Six Chickpea cultivars (Cicer arientinum L.) using Peleg’s Equation

F.L.Pathan1, R.R. Deshmukh2 and U.S. Annapure1*

1Food Engineering and Technology Department, Institute of Chemical Technology, N.P Marg, Matunga, Mumbai (E), 400019.
2Department of Physics, Institute of Chemical Technology, N.P Marg, Matunga, Mumbai (E), 400019.

Application of the Peleg model was investigated for predicting the water absorption of six chickpea cultivars (Kripa, Virat, Vishal, Vijay, Digvijay, Rajas) during soaking at ambient temperature with cold plasma treatment (40, 50 and 60 V) each with an exposure time 10, 15, 20 minutes and without plasma treatment in distilled water. Cold plasma treatment was found to affect the rate of water absorption of chickpea cultivars and there was no effect of plasma treatment, voltage and treatment period on water absorption capacity of chickpea cultivars. K1 (Peleg rate constant) decreased from 22.7 x 10-3 to 10 x 10-3 (h % -1) for Kripa, from 7.8 x 10-3 to 4.3 x 10-3 (h % -1) for Virat, from 30 x 10-3 to 12.5 x 10-3 (h % -1) for Vishal, from 29.3 x 10-3 to 12.7 x 10-3 (h % -1) for Vijay, from 29.4 x 10-3 to 4.9 x 10-3 (h % -1) for Digvijay, from 32.4 x 10-3 to 10.8 x 10-3 (h % 1) for Rajas with increase in voltage and exposure time of plasma treatment. K2 (Peleg capacity constant) randomly increased from 9.2 x 10-3 to 11.4 x 10-3 (% -1) for Kripa, from10.2 x 10-3 to 11.8 x 10-3 (% -1) for Virat, from 9.3 x 10-3 to 11.3 x 10-3 (% -1) for Vishal, from10.8 x 10-3 to 11.3 x 10-3 (% -1) for Vijay, from10.6 x 10-3 to 12 x 10-3 (% -1) for Digvijay, from10.4 x 10-3 to 11.7 x 10-3 (% -1) for Rajas with increase in voltage and exposure time of plasma treatment. Peleg model was successfully fitted to correlate water absorption of chickpea cultivars. The model fit resulted in R2 ≥ 0.9993 for Virat, R2 ≥ 0.9963 for Rajas, R2 ≥ 0.9955 for Digvijay, R2 ≥ 0.9950 for Vijay, R2 ≥ 0.9941 for Kripa, and R2 ≥ 0.9913 for Vishal with soaking time and cold plasma treatment.