Day :
- Chemistry of Food |Functionality and Behaviour of Hydrocolloids | Cereal Chemistry and Sea Food Chemistry | Chemistry behind Meat and Poultry Processing | Processing, Fortification and Packaging of Food | Recent Advancement in Food Science and Food Business
Location: Algonquin AB
Session Introduction
Rachel Wicklund
Tate & Lyle, USA
Title: Effect of starch thickening on emulsion formation and stabilization in salad dressings
Biography:
Rachel Wicklund, PhD leads the convenience and dairy applications team at Tate & Lyle. Her research focuses on starch-based food product development and applications. She has worked for Tate & Lyle since starting her career as a Food Scientist in 2006. She attended the University of Illinois at Urbana-Champaign where she obtained a Doctorate and a Master’s degree in Food Science and a Bachelor’s degree in Chemical Engineering
Abstract:
The effect of starch thickening on the viscosity ratio of the continuous and dispersed phases in emulsions is not often considered, yet it can have an important impact on processing parameters. Salad dressings are typically mixtures of two immiscible liquids, oil and vinegar, often stabilized through the use of emulsifiers. Knowledge of equilibrium phase behavior of emulsions is an essential tool to study the emulsification process and the long-term stability of salad dressings. However, much of the research in emulsion science has focused on characteristics of the emulsifier, such as hydrophilic-lipophilic balance (HLB) number, its packing parameter and its solubility. Starch, which is often used as a thickener in salad dressings, can also have a significant impact on emulsion behavior. In particular, starches can affect the viscosity ratio. The viscosity ratio of the 2 phases is the principle factor determining which phase will be continuous and which phase will be dispersed. As the viscosity ratio increases, both the minimum volume fraction of the first phase, which can be continuous and the maximum volume fraction of the first phase that can be dispersed increase. That is, as the viscosity of a phase increases, its tendency to be dispersed increases. This seminar will discuss the effect of starch thickening on the viscosity ratio of the continuous and dispersed phases in salad dressings and the impact on processing parameters leading to emulsion formation and stabilization.
Harmit Singh
California State Polytechnic University, USA
Title: Analysis of red grape skin anthocyanins extracted using sonication
Biography:
Harmit Singh has completed his PhD in Organic Chemistry from Guru Nanak Dev University, Amritsar, India. He is an Associate Professor in the Department of Human Nutrition and Food Science and Director of research and graduate studies in the College of Agriculture at California State Polytechnic University, Pomona CA, USA. His research work is focused on extraction, purification and application of natural food colors. He has published more than 27 papers in reputed journals
Abstract:
Anthocyanins (ACNs) are naturally derived pigments. Their use in foods is limited due to their high cost and instability. The ability to extract more acylated ACNs than non-acylated can be beneficial for the food industry since acylated ACNs are more stable. Red grapes skins after wine production are used to extract ACNs color. About 240 ton (US tons) of red grapes are crushed every years to produce color. The more applications of natural food colors will add significant value to the crops and help boost the economic benefits to the growers and processors directly and indirectly. The use of ultrasound for extraction purposes can facilitate the diffusion of solvents by breaking the grape skin cell walls. During this study sonication and homogenization methods were compared using methanol, ethanol and water under acidic and non-acidic conditions at different temperatures. Spectrometeric pH differential method and Reverse-phase HPLC method were used to compare extraction yield of total and individual ACNs respectively. Samples homogenized in methanol pre-heated to 60°C extracted the highest amount of ACNs where as sonication at power 6 in acidified water extracted the highest amount of ACNs. HPLC analysis indicated that in all samples cyanidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside were the most common extracted monomeric ACNs. Interestingly acylated ACNs were not extracted and non-acylated ACNs group was predominant as indicated by the HPLC.
Jian Lu
Yantai Institute of Coastal Zone Research- CAS, China
Title: The accumulation of endocrine-disrupting chemicals in vegetables and fruits in coastal zone
Biography:
Jian Lu has completed his PhD from Shanghai Jiao Tong University and Post-doctoral studies from University of Florida. He is a Professor of Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences. He has published more than 50 papers in reputed journals and has been serving as an Editorial Board Member of repute
Abstract:
EDCs are substances that interfere with hormone biosynthesis, metabolism, or action resulting in a deviation from normal homeostatic control or reproduction. Endocrine-disrupting chemicals (EDCs) have been attracting public attention because of their negative effects on human health and wide occurrence in various environments and foodstuffs. There is growing interest concerning the possible food safety posed by endocrine-disrupting chemicals (EDCs) in coastal zone. Isotope dilution method was developed for monitoring the potential bioaccumulation of typical EDCs in the vegetables and fruits in coastal zone. Accumulation of EDCs in vegetables and fruits from coastal zone with intensive reclaimed water irrigation was observed. The estimated daily intake of EDCs was beyond the recommended acceptable daily intake (ADI) for children as recommended by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The accumulation of EDCs in vegetables and fruits indicates a potential thread of EDCs to human health through the food chain in coastal zone with intensive reclaimed water irrigation. The rapid accumulation of EDCs using edible intertidal macroalgae indicates another potential thread of EDCs to human health through the food chain in coastal zone. Financial support from One Hundred-Talent Plan of Chinese Academy of Sciences (CAS) is gratefully acknowledged.
Biography:
Elisa June Teresa McGee is expecting her PhD degree in 2016 at the University of Toronto. Her passion for food technology was refined while studying chemical engineering and applied chemistry. She was awarded with large scholarships/fellowships for each year of graduate school and has won a Canadian Institute of Food Science & Technology Toronto Section Scholarship and a Best Contributions Award at the International Conference on Bioencapsulation for her work in food fortification
Abstract:
Iron deficiency is the most widespread nutritional disorder but may be combated though fortification of commonly consumed centrally processed food. Tea is an ideal candidate because, aside from water, it is the most consumed beverage globally. Fortification may be achieved at low cost by adhering iron to the tea leaves during processing, such that the iron will detach when the tea is brewed. However, the phenolic compounds in tea contain ortho-dihydroxyl groups (gallol and catecholmoieties) which complex iron. These complexes are not bioavailable and are highly colored. This iron-polyphenol reaction is known to be pH dependent such that it does not occur, or even reverses, at pH 1. Therefore the pH levels of concern are that of brewed tea (~pH 5) and that of the small intestine (~pH 7) where the iron and polyphenols are absorbed into the body. A method for the quantification of iron-polyphenol complex formation was developed such that spectrophotometry may be used with gallic acid to generate calibration curves. This was used to compare the formation of iron complexes with gallic acid and black tea polyphenols with different iron sources and stabilizers. Reducing agents were one class of stabilizers studied. Of these, sodium ascorbate and sodium metabisulfite hindered iron complex formation at pH 5 but not at pH 7. Other stabilizers are currently being investigated.
Biography:
Weichang (David) Liu, PhD is a research fellow specializing in texturants, innovation and commercial development at Tate & Lyle. He has more than a decade of experience in Food Science Research and Development. Before joining Tate & Lyle, he worked for Unilever and PepsiCo in China, where he led the Nanotechnology and Technical Science insight teams respectively. He holds a Doctorate degree in Material Science from Tsinghua University (China) and conducted Post-doctoral research in Italy, Germany and Australia.
Abstract:
This session will delve into the key technology strategies that can be used to guide the design and production of novel-starch based ingredients that allow proper control of retrogradation. The term "retrogradation" is widely used in the starch field and refers to the sequence of phenomena that occur after starch is cooked in water, cooled, and then held over time. Starch retrogradation usually decreases the quality of food products, affects the nutritional properties, and shortens the shelf-life. Starch retrogradation is influenced by storage conditions, starch chain structure, and interactions of amylose and amylopectin with other food components. Chemical modification, physical modification and biotechnical modification are the main technology strategies used to control starch retrogradation. Chemical modification changes the molecular structure of starch by introducing functional groups to obstruct starch chain recrystallization and hinder the aggregation of helical structure. Physical modification is implemented by treating starch under certain temperature, moisture and pressure conditions. Starch interaction with food components, such as sugars, salts, proteins, lipids, and non-starch polysaccharides is another important approach to control retrogradation, and the affecting mechanism of different food components varies. Biotechnological modification controls starch bio-synthesis and manipulates chain length distribution and fine structure. Novel starches produced with this method possess unique retrogradation behaviors. Enzymes change the starch chain structure (chain length and branching degree) and affect the starch retrogradation as well. These technology strategies can be used to guide the design and production of novel starch-based ingredients and allows for the proper control of retrogradation in a broad range of food applications.
Biography:
Abdolamir Allameh is a Professor of Biochemistry at the Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran. He has published more than 100 research papers in reputed journals.
Abstract:
Gamma irradiation is an efficient method for sterilization of food commodities including spices and dry fruits. However, the effects of irradiation on the quality and biological properties of these products have not been fully elucidated. Changes in the composition and properties of essential oils produced from seeds after irradiation is an approach to study the effect of this treatment on the product quality. Caraway (Carum carvi L., Umbelliferae) is usually irradiated before storage and oil extraction. In this study the impact of γ-irradiation on the chemical composition, anti-bacterial and antioxidant properties of the caraway essential oils has been examined. In a laboratory scale experiment, fresh caraway seeds pouches (50 g each pack) in heat-sealed polyethylene pouches and passed once by a Co60 source for irradiation using Co60 Gammacell 220 (10 and 25 kGy). The antibacterial effects of the essential oil samples were assessed by disk diffusion method. This assay was performed by growth inhibition of Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Bacillus subtilis (ATCC 6633) and Staphylococcus aureus (ATCC 29213). Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of the essential oil from caraway pre-treated with irradiation were determined. Moreover the radicalscavenging capacity (DPPH) and β-Carotene-Linoleic Acid assays were performed to examine the effect of irradiation on the antioxidant activity of essential oils prepared from caraway. Comparative results show that the chemical composition of the oil samples regardless of the irradiation at doses of 10 and 25 kGy was similar to untreated seeds. Accordingly, the antibacterial and antioxidant properties of the seeds were unaffected by irradiation. These data clearly show that γ-irradiation of caraway is an efficacious method of sterilization, which retains the quality of the product and its biological activities.
Li Liang
Jiangnan University, China
Title: Milk protein-based encapsulation of multiple bioactive nutrients
Biography:
Li Liang has completed her PhD from Fudan University in China and Post-doctoral studies from Laval University in Canada. She is a Professor of State Key Lab of Food Science and Technology and School of Food Science and Technology of Jiangnan University in China. She has published about 30 papers in reputed journals.
Abstract:
Functional foods containing bioactive nutrients offer benefits beyond basic nutrition and hence the possibility of delaying and preventing chronic diseases. Many bioactive nutrients degrade rapidly under normal food processing and storage. Encapsulation can be used to overcome these limitations. Milk proteins have been widely used as carrier materials because of their ability to form emulsions and to interact with bioactive nutrients. Except in the case of bioactive molecules dissolved in the inner phase of an emulsion-based carrier, entrapped bioactive nutrients generally interact with the carrier material. Milk proteins could interact with many bioactive nutrients to form complexes, improving hydrosolubility and stability of bioactive nutrients. β-Lactoglobulin, which contains multiple ligand-binding sites, could interact simultaneously with α-tocopherol, resveratrol and folic acid to form protein-multi-ligand complexes. Moreover, bioactive nutrients could possibly bind to protein membrane at the oil-water interface of emulsions. The data suggest the potential to prepare the delivery system based on milk protein for simultaneous encapsulation of multiple bioactive nutrients. These should be useful for the development of functional foods fortified with a range of bioactive nutrients and offering multiple health benefits.
Joseph C Hannon
1University College Dublin, Ireland
Title: Migration and human exposure assessment of silver from an antimicrobial spray coated low density polyethylene nanocomposite material into milk
Biography:
Joseph C Hannon attended the Dublin Institute of Technology, where he obtained an Honours degree in Mechanical Engineering in 2013. He is currently carrying out a PhD in the area of Nanoparticle Food Packaging Risk Assessment at University College Dublin.
Abstract:
Silver (Ag) nanoparticles (NPs) have been reported to have good antimicrobial activity against a wide range of microorganisms and the use of antimicrobial Ag nanocomposite films can potentially extend the shelf life of food products. Despite these benefits, concerns exist related to the potential human exposure to nanoparticles released from food contact materials into food destined for human consumption. In this study, Ag precursor was spray coated on a low-density polyethylene (LDPE) film surface, treated using UV/ozone containing 0.85 wt.% Polystyrene-b-polyethylene oxide (PS-b-PEO) to increase adhesion of Ag NPs on the surface modified LDPE films. The manufactured antimicrobial nanocomposite LDPE films were immersed in pasteurised whole milk and stored at +4°C for 15 days. The release of Ag over time and the effects on the shelf life of milk was monitored. Preliminary results demonstrated that the use of LDPE coated with Ag NPs extended the shelf life of milk. Silver release quantified by Inductively Coupled Plasma-Atomic Emission Spectrometry was found to reach an equilibrium concentration of 6.07 mg/kgmilk after 4 days of storage. Scanning Electron Microscopy coupled with Energy Dispersive X-ray analysis indicated that Ag NPs were observed in the LDPE surface coating but no Ag NPs were observed in the milk. Considering the absence of Ag NPs in milk, the human exposure was predicted for ionic Ag in milk. Although human exposure to Ag was predicted to exceed the ingestion limit of 0.005 mg/kgbw/day, as outlined by the World Health Organization, this study highlights the potential for further optimisation of this novel packaging material to reduce migration while also extending shelf life.
Genaro G Amador Espejo
Instituto Politecnico Nacional, Mexico
Title: The potential use of ultra-high pressure homogenization process for milk treatment
Biography:
Genaro G Amador Espejo recently completed his PhD from Universidad de las Americas Puebla, Mexico in Food Science, with the specialty in Dairy Products. As a part of his Doctoral project, he participated in an international project funded by the European Union at the Universitat Autònoma de Barcelona. Further, he has participated in many national and international research meetings and scientific publications regarding application of non-thermal technologies in milk. His interest in food science and food preservation started during his work in several research projects applying emerging technologies
Abstract:
Ultra-High Pressure Homogenization (UHPH) technology has been applied in milk as an alternative to heat treatment. It is based on the traditional homogenization applied in dairy industry, but with improvements in seat valve material, which help to reach pressures up to 350 MPa. The main parameters in UHPH process are the operating pressure (100 to 350 MPa), inlet temperature and the number of passes (which is a reinsertion of the product in to the equipment). As a part of the pressure increase in the homogenization valve, there is an increment in fluid temperature. This temperature increase has an important effect on the changes observed in the food matrix. The UHPH application in milk has raised interest because it can reduce the number of industrial processes, from homogenization and pasteurization separated into one process at once. In this sense, the technology has proved to eliminate microorganisms by mechanical mechanisms (cavitation, high speed collisions and shear stress) which increase by pressure, Ti and number of passes increment. Further, an adequate combination of pressure and Ti has proved to be effective to achieve a product with similar shelf life to pasteurized milk and as well eliminate spore in sufficient numbers to obtain sterile milk. Other important changes evaluated as a consequence of the use of the UHPH process in milk are the modification of the fat globule, micelle size, mineral balance, enzymes inactivation, less cooked off-flavor and minor changes in vitamin content, showing the possibility of employing this technology as a heat treatment substitute.
Jun Wu
Qinghai Institute of Salt Lakes- Chinese Academy of Sciences, China
Title: Heavy metal concentrations and distribution of water, soil, and fish around the Qinghai-Tibet Plateau-A review
Biography:
Jun Wu has completed her PhD from Shanghai Jiao Tong University. She is working as a Professor at Qinghai Institute of Salt Lakes, Chinese Academy of Sciences. She has published more than 20 papers in reputed journals.
Abstract:
The Qinghai-Tibet Plateau, known as the third polar and roof of the world, serves an important role in evaluating long-term ecologic conditions and environmental status and changes of the surroundings over time. Supported by 100-Talent Plan of Chinese Academy of Sciences (CAS), this study summarizes major concentrations in water, soil, and food around the Qinghai- Tibet Plateau based on the previously published data. The soil heavy metal contamination degree and the water heavy metal hazard index were respectively evaluated. The contamination degrees of two sampling areas around the Qinghai-Tibet Plateau showed extremely high levels with soil mCd (modified degree of contamination) values exceeding 20. The hazard indexes of two important rivers have reached unacceptable level (>1). Heavy metals, especially Hg, were also frequently detected in fish of the Plateau. The potential risk might be beyond our expectation. Therefore, it should be an urgent and top priority to identify and confirm possible pollution sources around the Qinghai-Tibet Plateau to guarantee the ecological safety and food safety of this area.
M Madhava Naidu
CSIR-Central Food Technological Research Institute, India
Title: Spice and wellness: Current practice and future prospective
Biography:
M Madhava Naidu has completed his PhD from Gulbarga University and Post-doctoral studies from Madurai Kamaraj University, and CIRAD, Montpellier, France. He is the Head of the Department of Spice & Flavor Science, a premier constituent laboratory of Council of Scientific and Industrial Research (CSIR), Ministry of Science and Technology, Govt. of India. He has published more than 50 papers in reputed journals and has been serving as an Editorial Board Member of Food Science and Technology, Springer. He has also published reviews, books and book chapters. He has 10 know-how process and 20 patents in his credit.
Abstract:
Spices are a group of secretive food adjuncts that have been in use for centuries to enhance the sensory quality of foods. The word ‘spice’ is synonymous with anything that creates a piquant effect. Although spices have never been considered to contribute anything to human nutrition, this group of food adjuncts has been used in human diets for centuries as flavour modifiers to make food more palatable. India has been the house of many important spices like turmeric, pepper, ginger, garlic, cardamom and chilli. India, with its favorable climatic conditions for growing spices, is the largest producer and consumer of spices. During 2015-16, India targeted to export an estimated 12 lakh tonnes of spices and spice products, which are worth more than US$ 2500 million. Dehydrated spices with their bioactive constituents have been shown to have good consumer acceptance as well as shelf life and could serve as a valuable food additive to enhance human nutrition. With the increasing interest in the beneficial role of spice nutraceuticals in health, an in-depth study of the bioactive constitutents of spices assumes significant prominence. In this focus, Department of Spice & Flavour Science, CSIR-CFTRI conducts basic research on spice chemistry, and also involved in the development of new spice-based products, and spice processing machineries. With this background, the main foci of this presentation is to provide a comprehensive review on the recent research/technologies on spice processing, including value addition and its nutraceutical applications and their relationships with human wellbeing.
Biography:
Roeb Garcia-Arrazola is currently an Associated Professor in the Department of Food Science and Biotechnology at UNAM focusing on studying Emerging Contaminants in Food within three main perspectives: food processing technologies, risk assessment and Biomaterials.
Abstract:
Endocrine Disrupting Chemicals (EDC´s) in food are compounds involuntarily ingested by humans mainly due to migration of particular chemicals from agricultural waters and plastic/metal containers into food products. Endocrine disruptors can be classified based on its chemical properties (pharmaceuticals, food additives, nanomaterials, etc.), based on its cellular effect (DNA methylation, histone acetylation, etc.) or based on its risk assessment. An increasing amount of evidence associates EDC’s exposure with endocrine-related diseases such as: obesity, diabetes, autism, among others. Recent studies indicate that the mother-infant pair during pregnancy might be the most vulnerable population to EDC’s exposure due to critical development stages in the baby. Nevertheless, further studies are needed in order to clarify interactions among health issues and EDC exposure, types of chemicals, bodyweight and age group, among others. Consequently, world health organizations are currently developing a regulatory framework based on scientific evidence. For example, European Food Safety Authority (EFSA) has lowered the temporary tolerable daily intake (t-TDI) from 50 to 5 μg/kg-bw/day. Furthermore, France has proposed a precautionary ban on the use of BPA in food containers (currently discussed at the Constitutional Court). In this presentation a critical review on the status quo of EDC’s in food is discussed. Furthermore, experimental findings related to BPA presence in Mexican fruits and vegetables from crop fields and can containers are shown.
Kukali Edlira
Agricultural University of Tirana, Albania
Title: The study of chemical and physic components in berry of grape cultivar Shesh i Bardhe in Albania
Biography:
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Abstract:
The study assessed regional differences and effects in berry morphology (skin, pulp and seeds) in relation to chemical compounds. The flavonoids containing in berries (ITF) of the autochthonous cultivar, Shesh i Bardhe of grapevine, in three micro zonals of Albania has been determined with spectrophotometrical method and they ranged from 165.62; 66.36;183.85 respectively for three different eco- climatic zones of Albania. The content of sugar, Brix, was: 13.53 for cv Sh. i Bardhe, Gjirokastra; 17. 5 per cv Sh. i Bardhe, Tirana and 11 for cv Sh.i Bardhe, Sukth. The effect of climatic zones, therefore ripening, was deep in the grape, with drastic variabilities in the different components: the content of sugar Brix, total Acidity, total Index of poliphenols, total flavonoids , colour intensity. Statistic analyses of the data over physic indicator (The weight of the sample, the weight of the berries sample, the weight of rachis sample, coefficient of construction, weight of 100 berries, contents of peeling, the content of the seeds, size of berries (length /width), the index of berries, the coefficient of the berries composition), but even chemical, had a correlation of indicators of research with environmental factors in the vineyard.
Kamal Jit Singh
Panjab University, India
Title: Role of calcium in reducing accumulation of heavy metal cadmium in seeds of chickpea and mung bean
Biography:
Kamal Jit Singh has completed his PhD from Panjab University and Post-doctoral studies from Panjab University, India. He is a Professor in the Department of Botany and Curator of PNM Botanical Garden of the Institute. He has published 33 research papers in reputed journals and has also guided students for PhD and MPhil degree. The priority areas of his research work are: Physiological and biochemical studies related to nitrogen fixing efficacy of root nodules under abiotic stress conditions aiming at extending their functional life span; heavy metals affecting growth profile and reproductive biology of legume crops; role of polyamines, Ca+2 and Zn+2 in ameliorative studies of heavy metal Cd induced toxicity.
Abstract:
Chickpea (Cicer arietinum L. cv. Himachali chana II) and mung bean (Vigna radiata L. Wilczek cv. mung 666) genotypes were subjected to varying levels of heavy metal stress (Cd 0.2-0.4 mM) to assess their tolerance towards cadmium induced metal toxicity, its uptake behavior and accumulation in seeds. Chickpea cultivar was affected more due to stress sensitivity towards heavy metal cadmium in comparison to mung bean cultivar in respect to number of seeds and their weight per plant. It was observed that, accumulation of cadmium was much more in the leaves of mung bean in comparison to chickpea, may be due to more leaf surface area of mung bean. Chickpea seeds were found to be hyper-accumulators of cadmium (approximately 100 times) in comparison to mung bean depending upon the heavy metal induced toxicity. Calcium (1.0-2.0 mM) play a significant role in lowering accumulation of cadmium in both leaves and seeds probably affecting its absorption at the surface of roots and its further uptake to above ground parts. Higher calcium treatment was more effective in lowering Cd accumulation in leaves (29-36% chickpea and 42-64% mung bean) and seed (10-15% chickpea and 15-36% mung bean). An interaction of Ca and Cd ions increased number and weight of seeds per plant. Cadmium toxicity can be checked with application of calcium to reduce accumulation levels of the heavy metal. Hence, the interaction was more effective in mung bean cultivar in reducing cadmium accumulation in comparison to chickpea. The efficacy of calcium was more when used in higher concentrations.
Maryam Mirlohi
Isfahan University of Medical Sciences, Iran
Title: Evaluation of vitamin D3 concentration in canned fish, distributed in the market in Iran
Biography:
Maryam Mirlohi has completed her PhD from Isfahan University of Technology. She has been working as an academic in Isfahan University of Medical Sciences. She has published more than 40 papers in the international journals and has been serving as the Head of Food Sciences and Technology department at the School of Nutrition and Food Sciences in the Isfahan University of Medical Sciences.
Abstract:
Fish and its products are the richest sources of vitamin D3. Concerning the lack of information on the concentration of vitamin D3 content of the commercial canned fish products in Iran and incomplete native food composition tables, present study aimed to investigate the frequency distribution of vitamin D3 in the different kinds of canned fish products offered in the Isfahan market. Commercial canned fish from 10 different common brands containing 5 certain types of fish are collected from the market. Samples undergone oil extraction and the extracted oil was diluted to 125 times in methanol and was used for vitamin D3 measurement by RP-HPLC. The limit of detection (LOD) and limit of quantification (LOQ) calculated as 0.05 and 0.04 μg/100 g, respectively. Repeatability and recovery were obtained as 0.18 and 109 respectively. Statistical analysis was performed using Mini Tab program Microsoft Excel. The highest and the lowest concentration of vitamin D3 were measured in canned tuna in vegetable oil (8.51±3.55 μg/100 gr) and canned tuna in brine (0.047±0.3 μg/100 gr), respectively. The results of this study showed that commercial canned fish, especially the ones which have oily medium are rich sources of vitamin D3. Due to the frequent vitamin D3 deficiency in Iran, declaration of the vitamin D3 content of these products in their attached food composition table can promote its community usage. Especially, for the individuals that suffer from vitamin D3 deficiency, canned fish can be introduced as affordable and suitable food source of this vitamin.
- Food Flavour Chemistry | Hydrophilic Colloids in Food Industry | Food Storage and Preservation | Role of Bioactive Constituents | Equipment’s and Techniques | Food Dairy: Science, Research & Sustainability
Location: Algonquin AB
Session Introduction
Fernando Dourado
University of Minho, Portugal
Title: Bacterial nano cellulose –A novel marketable food hydrocolloid
Biography:
Fernando Dourado is a Post-Doc Researcher at the Centre of Biological Engineering, University of Minho. With a PhD in Chemical and Biological Engineering, he has been working on the modification of BNC for several biotechnological applications. He has also been working on the development of a large-scale BNC production system. He Co-founded BC Technologies, Ltd., a start-up that uses its integrated R&D capabilities, to provide scientific and technological solutions for the food and biomedical industry, using BNC; he is also the Co-founder, shareholder and member of the board of administration of Satisfibre, S.A., an emerging company engaged in the large-scale production of BNC.
Abstract:
Food hydrocolloids find a widespread use for thickening and jellification of aqueous solutions, stabilization of foams, emulsions and dispersions, inhibition of ice and sugar crystal formation and the controlled release of flavours, etc. Bacterial nanocellulose (BNC) is an outstanding polymer extruded by Komagataeibacter sucrofermentans (formerly Gluconacetobacter xylinus) to yield a 3D nanofibrilar pure cellulosic network. BNC exhibits high tensile strength, in situ moldability, water holding capacity, biocompatibility and biodegradability. These unique properties allowed exploring its potential mostly in the biomedical field, where temporary skin substitutes and artificial blood vessels appear as patented products. In Asian countries, as obtained by “traditional” fermentation methods, BNC is marketed as “nata de coco”, a low-calorie sweetened dessert and high-fiber food. The technological production and use of BNC, however still meets significant challenges. This presentation will overview the potential uses of BNC in several food applications. Further, it will outline the major steps in taking an idea or a technology to market, growing the venture and securing a successful exit. It will present BC Technologies (Bacterial Cellulose Technologies), a spin-off from the University of Minho (Portugal). Through R&D activities, networking & partnering with industry, BCT aims to bring new and improved solutions, based on BNC, to the food sector, biomedical, composites, and pulp and paper industries. Examples of successful product development and industry networking in the food sector will be shown. Finally, plans to produce and commercialize bacterial cellulose for food applications, through a cost-effective production system, will be presented.
Dimitra P Houhoula
Technological Educational Institute of Athens, Greece
Title: Novel method of product authenticity and traceability testing using molecular techniques in combination with gold nanoprobe for food and agricultural applications
Biography:
Dimitra P Houhoula is an Assistant Professor of the Department of Food Technology, of Technological Educational Institute of Athens. She has a great experience in molecular techniques related to the identification of foodborne pathogens, food allergens and food adulteration. She served as an academic and research staff in NTUA (Greece) as well as in Ministry of National Defense (Institute of Defense Analysis). She has published more than 20 papers in peer-reviewed journals, and more than 40 presentations in national and international conferences. She has been working as a coordinator and partner in national and international scientific projects about Food Safety & Health.
Abstract:
Food authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. European and global food policies require that food put on the market is authentic. The tools for the authentication of foods include protein rely on immunological or electrophoretic and chromatographic assays. Metabolite analysis is based mainly on HPLC, NMR, MS and DNA analyses. Protein and lipid-based methods are less effective, since the target biomarkers could be modified throughout the processing treatments, as they are affected by environmental conditions and industrial procedures. The most important techniques have been proved are those of DNA, thanks to the stability of DNA under production and processing techniques applied along the food-chain. However, methods using DNA analysis enable identifications from immature life stages, or fragmentary remains, offering a powerful tool to address the validation of food authenticity and traceability of primary products. Recently, the major technical advances in the analysis of DNA polymorphisms have occurred in SNPs detection. The usefulness of SNPs, as well as all the markers that reveal polymorphisms in the sequence of the bases, should be evaluated for each matrix or food product, considering the possible chemical changes that the industrial processing or storage conditions may induce in DNA sequence. Also, a gold nanoprobe strategy has developed which relies on the colorimetric differentiation of specific DNA sequences, based approach on differential aggregation profiles in the presence or absence of specific target hybridization.
Andrea Gomez-Zavaglia
Center for Research and Development in Food Cryotechnology, Argentina
Title: Synthesis of prebiotics as monitor by infrared spectroscopy
Biography:
Andrea Gomez-Zavaglia has completed his PhD in 2000 at the National University of La Plata (Argentina) and Post-doctoral studies at the University of Coimbra (Portugal) and Max Planck Institute (Germany). She became a member of the Research Career from the Argentinean Research Council (CONICET) in 2004, and then became the leader of the group "Spectroscopic Methods in Food Microbiology" at the Center for Research and Development in Food Cryotechnology (CIDCA, Argentina). She has published more than 110 papers in reputed journals and has been serving as editor or as an Editorial Board Member of different reputed journals. She has been a Visiting Professor at the Universities of Vigo, Autonomous of Madrid (Spain), and Paris 7 (France) and has consolidated collaborations with international reputed groups and enterprises from Portugal, France, Italy, Spain, Germany, Poland, Brazil, Uruguay, Chile, Peru, Mexico and Argentina.
Abstract:
Fructo-oligosaccharides (FOS) are well recognized prebiotics, that is, non-digestible food components that beneficially affect the host health by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon. From a chemical point of view, FOS are composed of fructose units linked by (2ï‚®1)-β-glycosidic bonds and a single D-glucosyl unit at the non-reducing end of the chain. In most cases, FOS are mixtures of oligosaccharides with degree of polymerization from 3 to 6. As the composition of FOS is determined by the synthesis conditions, the goals of this work were: a) to engineer FOS of different composition by adjusting the sucrose concentration used as initial substrate; b) to define partial least square (PLS) based-models to quantify all the sugars present in the reaction medium directly from the FTIR spectra. The progress of the reactions was followed by HPLC. The yield of each reaction was calculated as the percentage of initial sucrose converted to each oligosaccharide. In parallel, the reactions were monitored by FTIR. Six different PLS models aiming at determining the concentration of each carbohydrate present in the reaction medium were calibrated and independently validated. The means of predicted values fitted nicely those obtained by HPLC. Determining FOS composition directly from the FTIR spectra enables obtaining reliable information with strong impact at both academy and industrial level.
Elena Poverenov
The Volcani Center, Israel
Title: Utilizing nanotechnologies for development of active edible coatings to improve quality and storability of food
Biography:
Elena Poverenov has completed her PhD in Organic Chemistry from Weizmann Institute of Science in 2009 and Post-doctoral studies in Polymers and Material Chemistry in Weizmann Institute of Science. Since 2011, she is working as a Research Scientist in the Institute of Postharvest and Food Sciences at Agricultural Research Organization, The Volcani Center. Her research group is implementing new advanced approaches from chemical science to improve quality and safety of food and agricultural products. She has published 30 papers in international journals including top journals, such as Nature and JACS and has been serving as an Editorial Board Member.
Abstract:
Edible coatings are a promising approach for controlling the quality and extending the storability of food products. Edible coatings are based on natural, biodegradable and edible components that satisfy environmental concerns and respond to customer demands for safe and healthy food. Active edible coatings may protect food products from mechanical, physical, and microbial damage and also deliver beneficial components. In our research, we utilize advanced nanotechnology approaches, to develop highly effective, safe and applicable edible coating for various food products. Layer-by-Layer (LbL) approach enables to control properties and functionality of edible coatings. Natural polysaccharides-based coatings were implemented for various fresh fruits utilizing LbL method and were found to possess the beneficial properties of all ingredients, combining good adhesion to food matrix of the inner polyanion layer with beneficial activity of the outer polycation layer. The LbL coating slowed down tissue texture degradation prevented an increase in headspace CO2 and ethanol the signs of hypoxic stress and off-flavor and effectively inhibited microbial spoilage allowing significant elongation of fruit shelf life. Nanoemulsions were also utilized to incorporate active agent, food sourced citral, into a coating matrix. The properties and functionality of the nano-emulsified active edible films were compared to those of the coarse-emulsified films. The effect of active edible coatings on quality, storability and microbial safety of the food products was examined on fresh-cut melon model. Active coatings demonstrated improvement of physiological parameters of the fruit and reduction of the bacterial growth.
Shahzad Ali Shahid Chatha
Government College University Faisalabad, Pakistan
Title: Liaison of phenolic acids and biological activity of Daucus carota cultivars indigenous to Pakistan
Biography:
Shahzad Ali Shahid Chatha is a regular Assistant Professor of Chemistry at Government College University Faisalabad, Pakistan and presently working/contributing his skills and expertise in waste water treatment research project as Post-doctoral Fellow in the Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, Canada.
Abstract:
The aim of the present study was to investigate the phenolic compounds from seven different cultivars of Daucus carota and their antioxidant properties. High performance liquid chromatography (HPLC) with diode array detector was used, for the determination of phenolic compounds. HPLC analysis revealed the presence of hydroxycinnamic acids and derivatives in Daucus carota extracts. 5-caffeolquinic acid was a major hydroxycinnamic acid (From 30.26 mg/100 g to 65.39 mg/100 g) detected in different Daucus carota cultivars. The detectable phenolic contents in different cultivars decreased in the following order: DC-Purple > DC3-Red > T29-Red > D90-Red > DCW-Red > DC-White > DC-Yellow i.e., 54.62, 20.29, 19.71, 18.72, 17.07, 16.15 and 12.80 mg/100 g, respectively. Antioxidant activity was measured using three in vitro assays viz. Hydroxyl radical averting capacity (HORAC), Hydroxyl radical scavenging activity (HORSA), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Among Daucus carota cultivars, significant differences (P<0.05) were obtained with respect to antioxidant composition and antioxidant activity. Total phenolics and total Total ascorbic acid varied from 30.26 to 65.39 mg/100 g fresh weight (fw) and 41.12 to 58.36 mg/100 g fw respectively. DC-purple cultivar was found to be rich source of phenolics and ascorbic acid with very high antioxidant activity.
Biography:
Yahya Shafiei Bavil Oliaei has finished his academic educations on Veterinary Medicine (DVM) from Islamic Azad University of Tabriz Branch in the year 2006. He did his PhD degree in Food Hygiene from Islamic Azad University, Science & Research Branch of Tehran in 2012. He is a Faculty Member of Department of Food Science & Technology of Islamic Azad University, Khoy Branch, Iran, since 2007. His teaching experiences are dairy science and technology, meat science, food microbiology, food quality control, statistics, and principle of food packaging for undergraduate and graduate students. He is a member of Board of Directors of World Wide Traditional Cheese Association, former member of Institute of Food Technologists (IFT), and member of Society for Anaerobic Microbiology (SAM). He is a Research Member of Tabriz Central Library. He has published more than 20 research papers, books, and scientific reports in recent years. He is reviewer of some national and international scientific journals. He has the experience of organizing scientific conferences and workshops for students and food scientists. Now, he is contributing in writing an Encyclopedia and Handbook in the field of Cheese and Food Bio-Engineering
Abstract:
This study aimed to evaluate the emulsion technique for microencapsulation of L. plantarum using alginate/resistant-starch mixed gel and to develop a new method for evaluating the viability of entrapped bacteria and their release process. A mixture of sodium alginate (2% w/v) and resistant starch (2% w/v), containing bacterial suspension (1% v/v) was used in microencapsulation. The morphology of microcapsules was studied using Scanning Electron Microscopy (SEM). The viability of the entrapped bacteria as well as their ability to release was studied using light microscopy. A wet-mount smear of microcapsules was prepared, slightly stained by Lugol’s iodine, and studied before and after releasing at the presence of Na+ ions. The stability of microcapsules in Bile Salts Solution (BSS), Simulated Gastric Juice (SGJ), Pancreatin Enzymes Solution (PES), and Phosphate Buffer Solution (PBS) were studied with and without 400 rpm mechanical shaking. The prepared microcapsules were spherical, with the mean size of 14.84 μm, containing 1.7×109 cfu g-1 viable cells. Direct microscopic observations indicated that each microcapsule contained one or more living bacterial cells. Bacterial cells were weekly stained and their brownian motion could be traced inside the microcapsules and after being released. The stability of microcapsules was respectively 60 and 90 min. in BSS and PES without mechanical shaking, and 30 min. at rest conditions. The present study indicated that the emulsion technique is an efficient method for microencapsulation of L. plantarum and the new suggested method could be successfully used for evaluating the viability of entrapped bacteria and their release process.
Biography:
Sarah Nasser is an Agro Food Engineer and started her 3-years of thesis. The thesis is supported by CNIEL (The French Dairy Industry Inter-Professional Organization) and is integrated within a wider program about the storage of milk powder (involving several thesis and post doctorate). The objective of her thesis is to understand and quantify the evolution of function and structure of Native Phospho Casein powder during ageing and linking with initial state. A part of her thesis purpose is to quantify evolutions of different functional properties of NPC. She has presented her results at IDF World Dairy Summit in 2015 and won the second best poster award.
Abstract:
Background: Spray dryed powders containing some caseins are commonly produced in dairy industry. It is widely admitted that the structure of casein evolves during powder storage, inducing a loss of solubility. However, few studies evaluated accurately the destabilization mechanisms at molecular and mesoscopic level, in particular for Native Phospho Casein powder (NPC). Consequently, at the state of the art, it is very difficult to assess which secondary structure change or crosslinks initiate insolubility during storage. To address this issue, controlled ageing conditions have been applied to a NPC powder (which was obtained by spray drying a concentrate containing a higher content of casein (90%), whey protein (8%) and lactose (few %)). Evolution of structure and loss of solubility, with the effects of temperature and time of storage were systematically reported. Methods: FTIR spectroscopy, Raman and Circular Dichroism were used to monitor changes of secondary structure in dry powder and in solution after rehydration. Besides, proteomic tools and electrophoresis have been performed after varying storage conditions for evaluating aggregation and post translational modifications, like lactosylation or phosphorylation. Finally, Tof Sims and MEB were used to follow in parallel evolution of structure in surface and skin formation due to storage. Results & Conclusion: These results highlight the important role of storage temperature in the stability of NPC. It is shown that the rise of post translational modifications, disulphide bridges and physical cross link seems to contribute to the destabilisation of structure and aggregation of casein. A relative quantification of each kind of cross link, source of aggregates, is proposed. In addition, it has been proved that migration of lipids and formation of skin in surface during the ageing also explains the evolution of structure casein and thus the alterations of functional properties of NPC powder.
Choijilsuren Narangerel
Institute of Technology, Mongolia
Title: Innovation in technology for processing goat’s milk and dairy products
Biography:
Choijilsuren Narangerel received her PhD in Technology on Soft Cheese from goat’s milk (Food Science) from the Russian East-Siberia State Technological University, Ulan-Ude, in the year 2003. Currently, she is working as Director of Research and Innovation at the Institute of Technology (IT) in Ulaanbaatar, Mongolia. Her researching activities include Mongolian pasture livestock milk features such as goat and mare's milk quality characteristics, goat's milk soft cheese producing technology using propionic acid bacteria, preparation of probiotic micro-organism that are used for the production of fermented dairy products. She has published more than 60 research articles in both national and international reputed journals and is also serving as an Editorial Board Member of reputed Mongolian journal “Human and Food”. In addition, she attended the presentations at international scientific conferences in Russia, South Korea, Greece and China. Also, her research work “Starter culture of Tarag with a natural symbiotic” was selected one of the best Mongolian scientific works in 2013.
Abstract:
Mongolians have a tradition of producing a variety of products from cattle, horse, sheep, goats and mares milk. The number of Mongolian livestock has reached 56 million, while 23.5 million of them are goats and livestock per person is one cattle and horse, 7 goats, 8 sheep and 0.12 Camel. We are working on a research to determine the milk yield and the unique composition of Mongolian pasture goats milk, explore the relation between the hair color /white and black/ of goat, consumption characteristics and produce functional dairy products using goat’s milk, such as goat's milk soft cheese. During our research and experiments, we are utilizing widely used standardized methods, guidelines, laboratory equipment, such as; ion-exchange chromatography and gas, liquid chromatography, mass absorption spectrophotometry, kjeldahl and soxhlet methods etc. Specific compositions of the protein amino acids components, carbohydrates, fat, minerals, enzymes and immune substances of Mongolian pasture goats are showing that it is a good quality product for food, child nutrition, treatment and spa food. It is also related to the Mongolian traditions of replacing breast-milk with goat’s milk and also uses it for a variety of health treatments. It has been proven that biotransformation of cheese, which has a part of propionic acid bacteria (P. shermanii), contains large qualities of volatile acids, soluble proteins, flavor forming compounds and plays a great role in producing the specific taste and quality of the product. Research findings revealed that goat’s milk functional properties depended on the hair color of goats because fat acids in the milk were different in samples from goats with different hair color. The milk sampled from white haired goats was found to have a higher amount of unsaturated fatty acids than that found in the milk from black haired goats. Since Mongolia has a rich source of non-cow’s milk, especially the rich source of goat’s milk, it is really important to build advanced technology, modern research methods and inventing new special milk composition. As well as, producing brand products, processing new technology, increasing the income of the herders and finding a new process for exporting the product.
Maryam Mirlohi
Isfahan University of Medical Sciences, Isfahan, Iran
Title: Optimization of probiotic yogurt production applying different concentration of vitamin D3, Cuminum cyminum and different fermentation times using response surface methodology
Biography:
Maryam Mirlohi has completed his PhD at the age of 37 years from Isfahan University of Technology. She has been working as an academic in Isfahan University of Medical Sciences n. She has published more than 40 papers in the international journals and has been serving as an the head of Food Sciences and Technology department in the school of nutrition and food sciences in the Isfahan university of medical sciences.
Abstract:
In recent years, functional benefits of probiotics, vitamin D3 as well Cuminum cyminum essential oil have been considered for diabetes management, each, in separate. In this study, production of yogurt with the highest counts of probiotic strain as an adjunct culture and containing different concentrations of vitamin D3 and C. cyminum essential oil and applying different fermentation times was investigated in order to develop a new probiotic product with additional health benefits for diabetes individuals. Central composite design with response surface methodology was used to analyses the effect of different factors (essential oil extract, vitamin D3 and fermentation time ) on the probiotic population in the product. C. cyminum essential oil in four different levels including 0.01'0.02' 0.03' and 0.05% vitamin D3 in five different levels including 20'40' 400' 1000 and 2000 IU and fermentation time in five different levels including 3' 6' 9' 12 and 24 hours were considered as different variables. According to the used model, 15 experimental designs in 20 replications were defined by software and the results were analyzed in SAS software, the effect of each factor was counted as significant at P< 0.05. The combined effect of concentration of C. cyminum essential oil and fermentation time had the most significant effect on the LA7 population followed by the combined effect of C. cyminum essential oil and then with less significant effect, vitamin D3 was effective on the final results with both the power of two and one. Optimized formulation was characterized as the median dose of each factor. The optimized formulation with vitamin D3 and C. cyminum essential oil allows probiotic survival above 107cfu/ ml in yogurt. This functional product can be considered as a functional food for individuals suffers from diabetes.
Wusgal
JiangnanUniversity, China
Title: Protection of resveratrol against decomposition of folic acid and the decomposition-induced β-lactoglobulin structural change
Biography:
Wusgal is a PhD candidate at State key lab of Food Science and Technology, Jiangnan University. Her research interests focus on prevention of decomposition of folic acid and the decomposition-induced protein structural change.
Abstract:
Folic acid is a synthetic form of the B group vitamin known as folate, which is essential for a variety of physiological processes and plays an important role in the prevention of neural tube defects. However, it decomposes when exposed to UV light. Protein unfolding or decomposition occurred at the same time, due to interaction with folic acid photoproducts and generation of singlet oxygen. In this study, protective effect of resveratrol against photodecomposition of folic acid and decompositioninduced β-lactoglobulin structural change were investigated using fluorescence and absorbance spectroscopy, circular dichroism and high performance liquid chromatography. It was found that resveratrol at 10 μM could inhibit photodecomposition of 10 μM folic acid and also the resulting structural change of β-lactoglobulin whether the polyphenol was added before or during UV irradiation. Meanwhile, a decrease in the conversion rate of resveratrol from the trans- to the cis-form and an increase in the degradation of both trans- and cis-resveratrol were detected. The results suggest that resveratrol could be used to control the photodecomposition process of folic acid and prevent against folic acid-induced protein structural change, as it is an effective active oxygen quencher during irradiation.
Aiyeleye F B
Federal Polytechnic, Nigeria
Title: Storage stability of a Nigerian traditional extruded and deep fried corn-based snack (Kokoro)
Biography:
Aiyeleye F B has obtained a Bachelor of Science degree in Biochemistry from the University of Lagos, and completed his PhD at the Federal University of Agriculture, Abeokuta, Nigeria. He has over 30 years of teaching experience in Food Processing and Preservation. He has authored and co-authored books and publications in peer-reviewed journals. He has served as Head of Department and Dean of the Faculty, at different times in his career. He also provides consultancy services to various food processing industries.
Abstract:
Kokoro is a rod-like, crunchy, and predominantly deep-fried corn-based food snack commonly consumed in south-western Nigeria. Increasing demand, complexity and labour intensive process underscores the need for improved processing. The effect of different moulding methods and packaging on the storage of kokoro was investigated. Traditionally processed kokoro served as control. Results showed that, moulding methods have no significant effect on the nutritional composition of the kokoro. Twin-screw extruded kokoro stored in vacuum packed high density polyethylene (HDPE) had better sensory (color, flavour, texture and taste) and higher keeping qualities (low total plate count and peroxide value) than kokoro from other moulding methods and reference sample. The storage stability studies showed that, bacterial loads for hand rolled and market samples were significantly (p<0.05) higher than those of twin-screw extruded kokoro. Manually extruded kokoro stored in low density polyethylene (LDPE) had highest total plate counts. Twin-screw extruded kokoro samples stored in HDPE had the least total plate counts. This work showed that, twin-screw extrusion and HDPE could serve as improved moulding method and packaging material for kokoro.