6^th International Conference on Food Chemistry, Nutrition and Safety November 10-10, 2022 Vancouver, Canada

Biography:

A Ph.D. graduate in Agricultural Engineering (Food Chemistry ) with ten published journal articles; fluent in English and proficient in technical tools; with more than eighteen years of research experience, seeking a postdoctoral/researcher position in Food chemistry and analysis, Cereal and Legume protein and carbohydrate structure and function, Cereal-based or Legume-based functional foods and nutraceuticals, machine learning or related research areas.

Abstract:

Wheat grain is composed of endosperm, bran and germ, whose germ accounts for 2-3 percent. During milling of wheat, its germ is separated, while it is a natural source of tocopherols, phytosterols, vitamins, dietary fiber, functional peptides and polyunsaturated fats. Its amino acid composition is approximately same as the model score proposed by FAO/WHO. It can be said that quantity of amino acids in wheat germ are as much as those in egg and milk protein. Wheat germ, by-product of milling wheat, is produced approximately 25000000 tones annually all over the world. There are varied methods for stabilization of germ, such as physical, chemical or biological approaches. In biological stabilization, wheat germ is treated by lactic acid bacteria. Aim of this research is use of fermented defatted wheat germ as sourdough in Baguet bread to exploit its nutritional and technological properties.  By this, we can valorize a by-product and exploit it economically and nutritionally. Lactobacillus Plantarum was used for fermentation of wheat germ, with 29.15 percent protein. Proteolytic activity in sourdough resulting from wheat germ was 5930 unit/ml, which leading to 6 percent degree of protein hydrolysis of fermented defatted wheat germ. Therefore it is an impressive source of functional peptides, emulsifying activity as well as foaming capacity. More importantly, it showed amazing free radical quenching and antioxidant activity by 84.35 percent DPPH radical-scavengering activity and 25.48 percent Fe⁺²chelating capacity. Baguet bread prepared by fermented defatted wheat germ had palatable flavor and smell along with desirable texture and shelf life. HPLC analysis of the bread for determining gliadin amount showed reduced gliadin to less than 1/3, so it would be beneficial for ailments who are prone to coeliac.

Biography:

Sora Asfaw Desisa is a passionate early-stage researcher with strong interest on the Global Health issues around the world.

Abstract:

Tuberculosis (TB) is a long-known illness that has been declared a worldwide public health emergency for the past 30 years(Furin et al., 2019). In 2020, it was the second highest cause of mortality from a single infectious agent after COVID 19, with an estimated 1.5 million deaths. Since TB kills 700,000 women per year and contributes significantly to maternal mortality, it is still a prominent disease among women globally(CDC, 2014). Whether the risk of acquiring active tuberculosis is increased during pregnancy has been varying under debate for a long time. Hippocrates suggested that pregnancy increases the risk of developing active tuberculosis(Royal, 2001). It was thought the same way until the mid-19th century when Grisolle reported the course of the disease is more favorable among non-pregnant women compared to pregnant women(Royal, 2001). Other more recent publications consider no effect of pregnancy on the clinical development of active tuberculosis or even describe pregnant women to be at lower risk for developing active TB (Brassard et al., 2009; Jonsson et al., 2020; Miele et al., 2020; Ormerod, 2001). The Aim of this study is to investigate the occurrence and associated characteristics of women diagnosed with active TB in association to pregnancy and postpartum periods compared with non-pregnant periods. Improved understanding of the significance of pregnancy and its contribution to the development of tuberculosis will optimize tuberculosis case finding and care strategies in women of fertile age. The outcomes will also contribute to better integrating primary care services devoted to maternal health and tuberculosis control, a stated priority of the World Health Organization (WHO). Methods: a cross-sectional study design is performed. Women aged 15-45 years on treatment for TB during the data collection period in the facilities were included. Comparisons between the pregnant and post-partum to the non-pregnant with regard to socioeconomic characteristics and clinical characteristic are done. Result: A total of 362 samples were included. Most of the women (83.98 %) were not pregnant or in postpartum in connection to TB onset, whereas 6.6% of them were in the postpartum 0-6 months at TB onset, followed by pregnant ones which were 5 %. Moreover 4.4 % of them were in postpartum 7-12 months at TB onset. 22.2% of the pregnant women have history of sharing house with active TB patient. Whereas it is only 9.9% among the non-pregnant, 20.8% among postpartum 0-6 month and 12% among postpartum 7-12.
Conclusion: This study indicates the pregnant (22.2%) and early postpartum women (20.8%) are at greater risk of having active TB than the non-pregnant (9.9%) and late postpartum ones (12.5%). when they are exposed to other active TB patients. Thus, pregnant women should be informed on how to protect themselves from other active TB patient in their house and they should be screened for TB during their antenatal care visit. As there is higher proportion of HIV positive patients among pregnant women (27.8%) than non-pregnant (15.4%) and postpartum (13.6%), which indicates that pregnancy contributing to HIV activation of latent TB to active TB. Pregnant HIV positive women should have special care. The higher proportion the active TB women among the postpartum than pregnancy found might be an indication of diagnosis delay during pregnancy.

Biography:

Dr. Koh Wee Yin is a senior lecturer in the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS). She has a Bachelor of Food Science degree with Honours in Food Technology and Bioprocessing from UMS and Doctor of Philosophy (Ph.D.) in Functional Food from Universiti Sains Malaysia. She worked with the food industry for two years and trained as a graduate research assistant for five years before joining UMS as a lecturer in 2021. Her main research interests include the study of probiotics as food adjuncts, indigenous fermentation technology, and functional food product development. She and her research team had developed many food products from plant resources available in Malaysia. She and her team won numerous national and international innovation awards for utilizing plant resources such as seaweeds, pumpkin fruits, and coconuts as fermentation substrates of potential probiotics like water kefir, kombucha, and Lactobacillus microbial strains. She participated in many conferences at national and international levels presenting and publishing research articles on the nutrient composition, antioxidative, physicochemical properties, fermentation kinetics, as well as biological activities and health benefits of plant-based functional foods

Abstract:

Gamma-aminobutyric acid (GABA) is a four-carbon non-protein amino acid that is regarded as a bioactive component and is well-known for its physiological activities as a diuretic, neurotransmitter, blood pressure regulator, and anti-stress agent. Its inclusion in snacks like chocolate may have positive health effects. GABA-enriched dark chocolates had been developed in this study by partially replacing sugar syrup with GABA pure powder at concentrations of 0.05% (F1), 0.10% (F2), and 0.15% (F3). The control formulation contained 45% (w/w) of syrup, 27.5% (w/w) of cocoa powder, 27% (w/w) of cocoa butter, and 0.5% (w/w) of lecithin. The effects of GABA enrichment on the quality of chocolate in terms of nutritional composition, textural, rheological, melting, shelf-life, and sensorial properties were then studied. The relative compositions of the control and GABA-enriched chocolates were almost same. Even while the GABA concentration of all the chocolates with GABA additions was higher than that of the control, only the F3 chocolate exhibited a significant increase (P<0.05) of GABA content after processing, with a total of 21.09 mg/100g GABA. The addition of GABA had remarkably increased the hardness of chocolate but did not affect the apparent viscosity and melting properties of chocolate. According to the accelerated shelf-life test results, all the chocolate samples were found to be microbiologically safe for consumption for at least 21 days of storage at both 20°C and 30°C. Among the GABA-enriched chocolates, the panelists preferred F2 with 0.10% GABA the most owing to its glossiness and sweetness. However, F3 chocolate had the highest in vitro inhibitory activity of the angiotensin-I-converting enzyme (79.54 1.53%). An efficient strategy to control hypertension is to block the angiotensin converting enzyme (ACE). Therefore, F3 chocolate might be a potential functional food for regulating hypertension.

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Biography:

Arun Kumar, Ph.D Research Scholar at Guru Nanak Dev University, Amritsar, Punjab and research interesta are Plant extracts, wheatgrass, Phenolic profile in the department of Food Science and Technology                                                                                                    

Abstract:

The present study was conducted to compare the effect of photoperiod durations (16 h light: 8 h dark vs 22 h light: 2 h dark) on yield, antioxidant potential and secondary metabolites of wheatgrass from different wheat varieties. The increase in total chlorophyll, TPC, TFC, DPPH inhibition and FRAP values were observed for the wheatgrass grown under prolonged photoperiod. The average height of the wheatgrass was also increased under the prolonged photoperiod. The higher chlorophyll content was positively correlated with higher antioxidant potential. Comprehensive non-targeted metabolite analysis was also carried out by LC-MS to investigate the different classes of compounds in wheatgrass juice powder. The metabolomics revealed 516 features in positive mode, which includes organic acids, terpenoids, phenolic acids, flavonoids, alkaloids, vitamins, cyanogenic glycosides, nucleic acids, fatty acids, sugars, peptides and derivatives. The results showed that the wheatgrasses contain diverse compositional makeup and nutrient distributions. The volume of most of the metabolites increased under prolonged photoperiod. The study also provides the glimpse of metabolomics of wheatgrass which may be helpful in nutrition and health aspect

Biography:

Developed least cost, effective, farmer-friendly innovative dried processing value added technologies for food security and eliminated hunger/poverty since 1975 ensured success for farmers at approachable areas.  To mitigate PHL, innovative approach is required rather than subjective. Our technological/scientific experience more than four decades, developed Innovative dried processing technology through our IN-HOUSE fabrication with new scientific lines at sourcing.

Unique positioned field based technological, life time sustainable, scientific research technology converted expensive processing lines to affordable processing lines, especially for the small scale farming.

Resultantly agriculture reshaped at farm to fork/factories

FAO/IAEA/ICSD, Illinois/WU etc acknowledged least cost dried processing technology, found fit for under developed countries, initiated food irradiation exclusively in partnership with IAEA/FAO since 1990.  IAEA /FOOD IRRADIATION granted us in R&D of Food irradiation for dried natural/organic/Horti/dairy/live stocks/fisheries ingredients/value addition. US Aid accepted our innovative commercial processing technologies for supply of survival/ration packs for 6/7 years during Afghan Russian war 1989, also were certified by SKAL/HALAL/PFA for USDA/NOP during 28/6/2004(instafoods), or earlier providing internships to Universities since decades. 

With centralized common Sustainable/multiple Food/Innovative/Scientific seasonal mobile/portable/foldable  TECHNOLOGY processing Stations during PHL seasons, are processing Diary/Livestock/Horti ingredient/value added for packers/exporters/Defense as per their Technical processing sheets,  Agriculture/Food farmer/ urban/ industry/ female Partnership   collaborated in loss areas, converted the PHL into profit , upgraded economic growth , improved living standards created opportunity of sorting/packing/ dried processing with private label at village level processing’s, generated

Local village based 35% employments at infrastructure stations/pre-post harvesting DRIED PROCESSING STATIONS.

So networking strategy of our own fabrication/innovative/scientific processing lines etc, killed hunger/poverty at our approachable loss areas  ,globally broad based TECH improvements may be made by the application of  technology, our scientific technology at turnkey basis are being offered for transfer of technology with zero waste to other food/agriculture Partners/MIT.

WB/ACS/ICSD/UNDP etc recently offered us to become vendor wide Case No.PIC16025: procurement dated 09-03-2016 for PHL technology/processing lines, Internship/technical trainer at turnkey basis to kill hunger under partnership during 2022-23 instead of 2030, 2050. All SGDs/ climatic conditions industrialized.

Abstract:

First community-based mobile common DRIED PROCESSING installed by PCSIR TECHNOLOGY Pakistan/1975, operated by farming/industry communities, skilled/industrial researchers. Each loss is converted to profit by field-based technologies. 2500 value-added recycling/ DRYING technologies invented; moisture reduced in field/ farming areas, resulted in new emerging technologies under cross-cutting game-changing industrialization. MOBILE Drying operated with 75% females, PHYSICAL TECH CHEMISTRY sustainability achieved, Slicing/ VALUE ADDED drying centers, sustained AGRI at seasonal stations, and it minimized weight/ volume instantly up to 12%, managed physical solutions in low farming. FIVE SEASONAL SLICING centers were installed in 50 villages. Commercial field-based industrialization found/ followed/ faced/ killed perishability. Climatic conditions/ SGDs industrialized, 40% SAVING possible during 2022-2023 instead of 2030 to FOOD CHEMISTRY 2022. SKAL/ USAID/ IAEA/ HALAL/ PFA certified in 2004. Simple principles that don’t let food get wasted, adopted, initiatives/ least cost farmer-industry partnerships, achieved sustainable ecosystem reshaped/redesigned, biotechnology/ physical topping/ tailing applications. Being Tech provider/ private funder, found scientific solutions for funded survival. PHYSICAL sustainability researched farm-based practicalities, value-added innovations invented by ten pre/post-harvest training/seasonal infrastructure stations, promoted industrial mobile methodologies/ equities, diversity/ inclusion focused, generated 25% jobs at the village level, domestic laboratory-based technologies enhanced commercial industrialization. Farmer/ urbanization/ industry partnership generated processing clusters, minimized losses, and sustained next crops/ recycling. The defense used to purchase 3000 MT CANNED peas for ARMY, replaced with Ready-To-Eat about 30 MT INSTANT peas, calories/proteins/nutrition values matched, later on, all fruit/vegetable/meat replaced by INSTANT PHYSICAL CHEMISTRY, 70 years old TINNED system replaced. 90% transportation/weight/volume removed.

The game-changing innovations, dried processing applications secured funding in agriculture by physical chemistry, and three thousand major farming communities adopted partnership for their survival during 45 years, of industrialized SGDs/climatic conditions. Potential feasible physical industrialization in crop generated new economies, institutional motivations secured future-based, in low-income stakeholders

Biography:

Abstract:

The present study was conducted to assess the comparative bacteriological parameters of Rui (Labeo rohita), Mrigal (Cirrhinus cirrhosus) and Kalibaus (Labeo calbasu) collected from Hakaluki haor of Bangladesh. Sixty three (63) samples for each of the species of Rui, Mrigal and Kalibaus fish was collected from three fishing points of Hakaluki haor in four seasons (monsoon, post-monsoon, winter and pre-monsoon) from May-2017 to January-2019.The methodology was designed to determine Total Viable Count (TVC), Total Coliform Count (TCC), and the prevalence of Escherichia coli, Salmonella spp. and Vibrio spp. Results of the study revealed that, the higher bacterial load was observed in Kalibaus than Rui and Mrigal in all study seasons. In Rui TVC (Log CFU/g ± SD) was 5.565±.091, 5.404±0.1, 5.126±0.22 and5.366±0.2, in Mrigal5.613±0.069, 5.571±0.07, 5.293±0.181 and 5.682±0.077 whereas, in Kalibaus TVC was 5.8±0.14, 5.714±0.11, 5.552±0.056 and 5.544±0.067in monsoon, post-monsoon, winter and pre-monsoon respectively. As indicator organisms total coliform count (TCC) MPN/g of Rui were 50, 49, 23 and 47, in Mrigal 58, 62, 33 and 63, where in Kalibaus TCC were 85, 74, 55 and 86 in monsoon, post-monsoon, winter and pre-monsoon respectively. Pathogenic bacteria such as Escherichia coli, Salmonella spp. and Vibrio spp. was also isolated from all  fish in all study seasons. In monsoon percentage of these isolated bacteria was 44%, 16% and 5% in Rui, 50%, 22% and 11% in Mrigal, 72%, 33% and 27% in Kalibaus. In post-monsoon percentage of these isolated bacteria was 39%, 22% and 11% in Rui, 61%, 33% and 0% in Mrigal, 61%, 33% and 33% found in Kalibaus. In winter percentage of these isolated bacteria was 28%, 22% and 0% in Rui, 44%, 33% and 16%inMrigal, 55%, 22% and 22% found in Kalibaus. In Pre-monsoon percentage of these isolated bacteria was 55.55%, 33.33% and 22.22% in Rui, 77%, 44% and 33% in Mrigal where 78%, 55% and 44% in Kalibaus. Results of this study indicated that the prevalence of pathogenic bacteria was lower in Rui than in Mrigal and Kalibaus in all study seasons. Bacterial load and occurrence of E. coli, Salmonella spp. and Vibrio spp. in all fish samples indicate the contamination which may be connected to environmental conditions of the harvesting area and post-harvest handling of fish.

Chemical Study

The present study was conducted to investigate the heavy metal concentration in water and Indian Major Carps collected from Hakaluki haor of Bangladesh. Three important fish species, viz., Labeo rohita, Cirrhinus cirrhosus and Labeo calbasu together with water samples were analyzed for heavy metals concentrations (Pb, Cr and Cd). To obtain the objectives of the study, total ninety six (96) samples were collected from three fishing points of Hakaluki haor in four seasons (monsoon, post monsoon, winter and pre-monsoon) from June, 2017 to May, 2018. The levels of heavy metals were measured by atomic absorption spectrophotometry after digestion of the samples. Result of the studied samples revealed that, there were great variations among heavy metals in water and fish species. Heavy metals concentration was found higher in fish species than respective areas water which might be due to the food source of the fish. L. rohita accumulated highest levels of Pb, C. cirrhosus accumulated highest levels of Cr, whilst highest levels of Cd were detected in L. calbasu. The decreasing trend of metals were observed in water and fish species as Pb > Cr > Cd. The heavy metal concentrations were found in water varied for Pb: 0.039-0.275, Cr: 0.001-0.039 and Cd: 0.00 (BDL)-0.009 mgL^-1, whilst among the fish species in L. rohita varied for Pb: 0.093-1.190, Cr: 0.001-0.357 and Cd: 0.00 (BDL)-0.011 µgg^-1, in C. cirrhosus varied for Pb: 0.145-1.189, Cr: 0.001-0.418, Cd:  0.00 (BDL)-0.004 µgg^-1, and in L. calbasu varied for Pb: 0.095-0.690, Cr: 0.001-0.467 and Cd: 0.00 (BDL)-0.0012 µgg^-1. Very trace amount of Cd were identified both in water and fish species and most of the cases Cd levels were found below the detection limit. During monsoon season higher content of Pb and Cr was observed both in fish and water samples in compare to other seasons. Out of three estimated heavy metals, Cr and Cd concentration in water and fish species were within the acceptable limit in all seasons permitted by WHO, EC, EU, FIQC and FAO. But the level of Pb in water and fish species has crossed the permissible limit given by WHO, FIQC and EC almost in all seasons. Result of this study indicating that Hakaluki haor is partially a heavy metal polluted haor and the water and fishes may be not fully safe for human health and ecosystem. This study recommended that continuous monitoring and proper management action should be taken to assure food safety and protect the public health and to reduce environmental risks.  

Biography:

I am jaspreet Kaur doing PhD in food science and technology from rimt university. My research is on production and utilization of maize starch from different cultivers. In my master my research was prospect of bioactive compounds from fruit waste and utilised in product development.

Abstract:

Every year, the food industry produces large amounts of waste and byproducts around the world. The processing of fruits and vegetables results in high amount of waste material such as peels, seeds, stones and unused flesh generated in the different steps of the processing chain. However, this waste, which is thrown into the environment, is rich in valuable compounds. A tropical fruit that is ranked 5th in total world production among major fruit crops, Mango is also known as Mangifera indica L. is one of the most important fruits in the world. A seasonal fruit, mangoes are processed for puree, nectar, leather, pickles, canned slices, and chutney about 20% of the time. As a result of their worldwide popularity, these products have also gained importance in national and international markets.

The peel and pomace of mango fruits account for 15 to 20% of the mango fruit, so several million tons of wastes are produced annually during the processing of mango. The peels and pomace of fruit are a source of phytochemicals, fibre, and vitamin C that are not currently being utilized commercially, so they are thrown away as waste and become a source of pollution. There are by-products generated during the processing of mangoes, including peels and kernels. Peels and seeds of mangoes contain bioactive compounds like polyphenols, carotenoids, dietary fibres, enzymes, phytosterols, and tocopherol; and peel extract may be an antioxidant. Food fortification can be made possible by isolating the active component found in mango by-products and processing it into a food product. This reduces waste disposal problems, adds value to the product for food and other industrial uses, and reduces waste disposal problems.

Biography:

Dr. Sher Ali, Assistant Professor in the Department of Meat Science and Technology, University of Veterinary & Animal Sciences Lahore, Pakistan, holds B.Sc. (Hons.) and M.Sc. (Hons.) degrees in Food Science & Technology from the University of Karachi, Pakistan. In 2011, he won a grant to pursue Ph.D. under the overseas Ph.D. program of the Chinese Scholarship Council and completed his Ph.D. with distinction in 2015 from Nanjing Agricultural University, China. In 2015, he joined as Assistant Professor in the Department of Meat Science and Technology, UVAS.Dr. Sher Ali is an meat science and technology expert and has several SCI publications in renowned peer-reviewed journals. Furthermore, he has expertise in meat quality, safety and nutrition. Additionally, he has worked on the effect of freeze-thaw cycles on meat quality, the cold supply chain of meat, and preservation technologies of meat, with particular emphasis on the enhancement of eating quality. Moreover, he has hands-on chemical techniques like an assessment of protein and lipid oxidation; high throughput instruments like NMR, HPLC, GC, GCMS, Western Blotting, SDS-PAGE, 2DE Gel Electrophoresis, HPP, Viscoelastic properties and textural profile analyzer; along with microbial safety of fresh and frozen meat. Currently, he has been working on new product development as well as value addition.

Abstract:

Fresh meat is a more perishable product because it's a rich source of nutrients, and unsanitary processing methods can produce an atmosphere conducive to the development of spoilage microorganisms and foodborne pathogens. Therefore, the present study aimed to analyze the microbial profile of meat and processing equipment at a local abattoir. A total of 224 samples, including 70 meat samples from cattle carcasses and 154 swab samples from processing equipment, were collected at different steps of the processing line of an abattoir and were used for 7 days. For microbial profile determination, the sample was homogenized in buffered peptone water, and the homogenate was used for bacteriological evaluation using relevant agar at appropriate conditions. After incubation, microorganism growth was studied on the Quebec colony counter. The results showed that the total plate count, coliform count, and E. coli count of meat were significantly high (P<0.05) on the 2nd, 7th, 6th and 7th day of the study compared to the other days. Bacteriological examination of equipment showed a higher total plate count in walls; the lowest was observed in the brisket cutter (P<0.01) compared to other equipment. The Staphylococcus aureus counts and meat pH remained unchanged (P>0.05), and salmonella was not detected in meat samples on different days of analysis. Equipment analysis revealed no effect (P>0.05) of the processing equipment on coliform and staphylococcus aureus counts. In addition, salmonella and E. coli were not detected in the samples from different equipment. Similarly, on different days, the total plate count, E. coli, salmonella, coliform and staphylococcus aureus counts were similar (P>0.05). It can be concluded that the slaughtering process in the local abattoir is done in hygienic conditions. This study enlightens the pathway for the preparations of SOPs at the abattoir and future studies.