Breakandpostersessions10:30-11:00Wednesday,11thNovember,2020PresentationtypesPoster

Welcometotheonlinepostersession.Eachposterhasitsownonlineposter‘room’,hostedbytheposterpresenter.Youcanjointheposterdiscussionwiththeposterauthor,byenteringtheroomwithyourmicrophoneandcameraon(usingthebuttonsatthebottomofthescreen),foraninteractiveposterdiscussion.Amaximumof15attendeescanvisiteachposteratonetime,soshouldtheroomyouaretryingtoenterbefull,pleasemoveontovisitanotherposterandreturnagainlaterinthesession.Keyforposters:SOYA-StudentoftheYearAwardsandNomineesT1-Engineeringconsumer-orientatedfoodsT2-ShapingthefoodchainsustainabilityT3-Enhancingtheendurance,diversityandresilienceofthefoodchain

P.SOYA.01 Monitoringandpredictingfoamwithartificialneuralnetworks

EricMorelle,AlexanderRudolph,ChristopherMcHardy,CorneliaRauhTechnischeUniversitätBerlin,Germany

Abstract

Foamsarerelevantinmanyfoodproductsand-productionprocesses.Duringthebottlingofbeverages,foamcanseverelyimpairtheprocessasoverflowingfoamcausesunderfilledbottlesandposesahighcontaminationrisk.Thereisaverylimitednumberoffoaminfluencingadditivesthatareallowedtobeusedinfoodproducts.Consequently,thefillingspeedislimitedbythefoamingpropertiesofthebeverage.Beingabletomonitorandmodelthefoamingbehaviorwouldenablethemanufacturerstoaccuratelylocatetheprocesswindowofthefastestfillingwithoutfoamingforeachproduct.Thefoamingmechanicsofbeveragesdependonmanyfactorsthatarenotyetenoughunderstoodtomodelthembasedonthelawsoffluidmechanics.However,data-drivenapproachescanstillperformwellwithoutresolvingalloftheunderlyingphenomena.Severalfillingexperimentswithdifferentjuiceswereexecutedtoimprovetheunderstandingoftheinfluenceofflowandsurfacepropertiesonthefoamingbehavior.Thefoamwasevaluatedusingaconvolutionalneuralnetwork(CNN)todetectvisiblefoamregionsinvideorecordingsoftheexperiments.Theuseofimagedatahastheadvantage,thatitsacquisitionisnoninvasiveandnosupplementarysensorhardwarewithdirectproductcontacthastobeinstalledintotheprocess.TheCNNwasabletodetectimageregionscontainingfoamregardlessofthelightingandnoiseintheimage,fordifferentjuicecolors,andwitherrorsoflessthan2mm.Basedontheproductandprocessparameters,thefoamingbehaviorduringthefillingprocesswasmodeledwitharecurrentneuralnetwork(RNN).TheRNNwasabletopredictthefoamheightevolutionwithrespecttofillingspeed,viscosity,surfacetension,anddensitywithanerrorof3.5mm.Bothmodelsareeasilytransferabletonewusecasesbyretrainingthenetworks.

Keywords

fillingprocessconvolutionalneuralnetworkrecurrentneuralnetworkfoam

P.SOYA.02 EnzymaticdegradationofChlorellavulgariscellwalltoenhanceproteinandlipidbioaccessibility

GretaCanelli1,CarmenTarnutzer2,BillieMaudeHauser2,PatriciaMurcianoMartínez3,SeanAustin3,FabiolaDionisi3,ChristophJ.Bolten3,LukasNeutsch4,RobertaCarpine4,5,AlexanderMathys21ETHZurich,Italy.2ETHZurich,Switzerland.3NestléResearch,Switzerland.4ZHAW,Switzerland.5UniversityofZurich,Switzerland

Abstract

Microalgaeareprimarysourcesofω-3polyunsaturatedfattyacids(ω3-PUFAs),whichareessentialfortheregulationofhumanbiologicalfunctionsanddiseaseprevention.ThemicroalgalcellwallcanlimitthebioaccessibilityofproteinandlipidofdriedChlorellaspp.biomassescurrentlyavailableonthemarket.Treatmentsaimedatpartiallydisruptingthecellwallcanleadtoanincreasedbioaccessibilityofnutrients.Amongthese,enzymaticdegradationhasmajoradvantagesovermechanicaltreatments,suchaslowenergyrequirementsandmildprocessingconditions.Moreover,itdoesnotleadtotemperaturestressorcompletedisruption,preservingthequalityandstabilityofω3-PUFAs.Inthisstudy,weevaluatedthelipidandproteinbioaccessibilityfromChlorellaspp.biomassesanditsenhancementbyenzymaticdegradationofthecellwall.Toperformatargetedenzymaticapproach,westudiedthecellmorphologyandcellwallmonosaccharidescomposition.CellwallofC.vulgariswasisolated,hydrolysed,andtheconstituentmonosaccharidesanalysedbyHigh-PerformanceAnion-ExchangeChromatographywithPulsedAmperometricDetection(HPAEC-PAD),resultinginadiversecomposition:45%galactose,37%rhamnoseand4%glucosamine.Basedonsuchcharacterization,wetestedseveralcellwalldegradingenzymesfortheircapacityofreleasingnutrientsfromC.vulgarisbiomass.Atreatmentwithselectedenzymes(chitinaseandlysozyme)wasperformedtoincreaselipidandproteinbioaccessibility.Thetreatmentenhancedthebioaccessibilityfrom19%and43%to32%and53%forlipidandprotein,respectively.Inaddition,themicroalgalω3-PUFAsinenzymaticallytreatedcellsshowedaremarkableoxidativestabilityoverthreemonthsofacceleratedshelf-life,whichwascomparabletotheuntreatedcontrol.Inconclusion,understandingofthemicroalgaecellwallhelpsdevelopamoreefficientandtargetedbiorefineryapproach.Weshowedthatenzymaticdegradationofthemicroalgaecellwallisapromisingtechniquetoimprovethenutritionalvalueofmicroalgaebiomass.

Keywords

MicroalgaeChlorellavulgarisEnzymesBioaccessibility

P.SOYA.03/O10.1 Selectiverecoveryoffunctionalcompoundsfrombacteriausingcontinuouspulsedelectricfieldtreatment

FelixSchottroff1,JensKastenhofer2,OliverSpadiut2,HenryJaeger1,DavidWurm21UniversityofNaturalResourcesandLifeSciences(BOKU),Austria.2TUWien,Austria

Abstract

Withamarketvolumeof23-BNUS-$(2018)andanticipatedyearlygrowthratesofupto10%,foodbiotechnologyposesanimportant,ever-growingbranchwithinthefoodindustry.Inthiscontext,microbialexpressionsystemsbeargreatpotentialsforsustainableandefficientproductionoffunctionalcompounds.However,highrecoveryyieldsoftenrelyoncelldisruption,whichisusuallyaccompaniedbycomplexandexpensivepurificationprocesses.Therefore,pulsedelectricfield(PEF)treatmentwasinvestigatedasanoveltoolforcelldisintegrationandselectiveproteinreleasefrombacteria.Forthispurpose,E.coliBL21(DE3)wascultivatedina10-Lbioreactor,toacelldryweightof41.5g/L.RecombinantproteinA(~50kDa)waschosenasafunctionalmodelcompound.ThecellsuspensionwasPEF-treated,usingaspecificself-designedcontinuoussystem(1.5L/h,3µspulses,25.6-44.0kV/cm,50-1000Hz,10.3-241.9kJ/kg),andinfluenceofthetreatmentonproductandcontaminantrelease,aswellasviabilitywasassessed.Resultsshowedamaximumproductyieldof89%,withincreasingenergyinput.Inactivationofbacterialcellsalsograduallyincreased,withamaximumof0.9log10at241.9kJ/kg.BasedontheDoE,optimumconditions(proteinrelease≥75%;celldeath≤3%)amongtheinvestigatedparameterrangeweredeterminedtobeelectricfieldstrengths≤28kV/cm,andfrequencies≥825Hz.Moreover,samplesshoweddistinctlyhigherpurityofthetargetprotein,comparedtoconventionalhomogenization.PEFtreatmentandtheassociatedelectroporationwereshowntobeaninnovativealternativetocelldisintegrationtechnologiescommonlyusedindownstreamprocessing.Moreover,duetotheabilitytopreserveviability,PEFmaypotentiallybeimplementedforcontinuousbioprocesseswithintermediateremovalofintracellularproducts.Therefore,thisprocessopensawidefieldofpotentialapplicationsreachingfromproductionoffood-gradeproteinsandenzymestobiotechnologicalandpharmaceuticalcompounds.

Keywords

Pulsedelectricfields(PEF)ElectroporationProteinpurificationDownstreamprocessing

P.SOYA.04/O24.3 Extrusionprocessing–influenceonthephysiochemicalandfunctionalpropertiesoflupinkernelfibre

SusanneNaumann1,2,UteSchweiggert-Weisz2,PeterEisner1,21TechnicalUniversityofMunich,Germany.2FraunhoferInstituteforProcessEngineeringandPackaging(IVV),Germany

Abstract

Extrusionprocessinghasahighpotentialtoimprovethenutritionalfunctionalityofdietaryfibresbyconvertinginsolubletosolublefibres.Solublefibresareconsideredtobethemosteffectivefibrefractionforhumanhealthastheyareattributedahighwaterbindingcapacity,theyincreasephysiologicalviscosityandarehighlyfermentablebyintestinalmicrobiota.Weevaluatedtheeffectsofextrusionprocessingonthephysiochemicalandfunctionalpropertiesoflupinkernelfibre,anunderutilizedby-productoflupinproteinisolation.Lupinkernelsarerichininsolubledietaryfibre,mostlycomprisingpectin-likestructures.Lupinfibrewasextrudedatvarioustemperatures,feedmoisturesandscrewspeeds.Thephysiochemicalpropertieswereinvestigatedfocusingonchangesinfibrecomposition,waterandoilbindingcapacities.Toevaluatefibrefunctionality,extrudatesweredigestedin-vitroinsimulatedoral,gastric,andsmallintestinaldigestionenvironments.Thedigestawerecharacterisedwithemphasisonrheologicalpropertiesandinteractionswithbileacids.Werevealedthatafterextrusionprocessingthesolublefractionoflupinfibrewasincreasedfrom1.9g/100gDMtoupto37.7g/100gDM.Concurrently,waterbindingwasincreasedbyupto95%andoilbindingwassignificantlydecreased.Physiologicalviscositywasincreasedformostextrudates.Accordingly,diffusionofbileacidswassignificantlydecelerated,whichmayimprovecholesterolloweringproperties.Moisturecontent,followedbybarreltemperaturewasidentifiedasthemostrelevantextrusionparameterstomodifyfunctionality.Ourresultsindicatethatextrusionprocessingcausedsolubilisationofpecticpolymers,whichexhibithighhydrationpropertiesandthusincreasethephysiologicalviscosity.Viscousfibresaredescribedtodecelerateglucoseabsorptionrates,andmaythereforedecreasethepostprandialinsulinsecretion.Fermentationofsolublefibreisfurtherassociatedwithfavourablealterationsofthegutmicrobiome.Thesefindingssuggestthatextrusioncouldbeapracticaltechnologytoenhancehealthbenefitsoflupinkernelfibre.

Keywords

dietaryfibrein-vitrodigestionbileacidbindingextrusion

P.SOYA.05 Aqueouslubricantsfordrymouthapplications

JingHu,EfrenAndablo-Reyes,SiavashSoltanahmadi,AnweshaSarkarUniversityofLeeds,UK

Abstract

Therehasbeenarecentupsurgeinresearcheffortsinaqueouslubricationsincetheabilitytocreatesuper-lubriciouswater-basedlubricantisimportantforvariousbiologicalandtechnologicalapplications.Theaimofthisresearchwastodesignanovelbio-lubricantthatprovideseffectivelubricationsimilartoorexceedingthatofrealhumansaliva.Variousmethodswereusedtorealizethisaimincludingstructuralcharacterizationwithtransmissionelectronmicroscopy(TEM),zeta-potentialmeasurements,andevaluationoftribological,rheologicalandadsorptionpropertieswithdifferentmaterialsandcompositionalratios.Anovelbio-lubricantwaspatented,whichwasfabricatedbyreinforcingafluid-likehydrogelwithmicrogels.Thisaqueouslubricantdemonstratesasynergisticinteractionofferingsuper-lubricityincomparisontoanyofthepurecomponentsalone.Thistwo-componentlubricantcomposedofmicrogelsdispersedinhydrogels,whichisabletogenerateexcellentlubricitywhilelubricatebetterthanrealhumansalivaindifferentoralcontactmimickingconditions(i.e.hard,smooth,hydrophobicaswellassoft,texturedhydrophilicsiliconesurface)atcertaincomponentratios,allowingfrictionreductionbycombiningthebenefitsofbothviscosityandhydrationlubrication,lattersupportedbyadsorptionontothesurface.Thesuperlubricitymediatedbysynergisticinteractionsofmicrogel-reinforcedhydrogeloffersauniqueprospectivetowardsthefabricationofbiocompatibleaqueouslubricantsfordrymouthsyndrome.

P.SOYA.06 Caregiverperceptionsandacceptabilityofaprovitaminacarotenoid,ironandzincrichcomplementaryfoodblendpreparedfromcommonbeanandpumpkininruraluganda

EdwardBuzigi1,2,3,KirtheePillay1,MuthulisiSiwela11UniversityofKwaZulu-Natal,SouthAfrica.2KyambogoUniversity,Uganda.3UniversityCollegeCork,Ireland

Abstract

UgandanchildrenarevulnerabletovitaminAdeficiency(VAD),irondeficiency(ID)andzincdeficiency(ZnD)becausetheyarefedoncomplementaryfoods(CFs)lowinvitaminA,ironandzinc.CaregiversarethegatekeepersofCFs.ThisstudydevelopedanovelprovitaminAcarotenoid(PVAC),ironandzincrichcommonbeanpumpkinblend(BPB)complementaryfood(CF)fromlocallyavailablepumpkinandcommonbeaninUgandaanddetermineditsacceptanceamongchildcaregivers.Thepumpkinblend(PB)wasusedasacontrol.Seventycaregiversparticipatedinthestudy.Thesensoryattributes(taste,colour,aroma,textureandgeneralacceptability)ofBPBandPBwereratedusingafive-pointfacialhedonicscale(1=verybad,2=bad,3=neutral,4=good,5=verygood).Focusgroupdiscussions(FGDs)wereconductedtoassesstheperceptionsofcaregiversabouttheBPB.ThechisquaretestwasusedtodetecttheproportiondifferenceforeachsensoryattributebetweenBPBandPB,whilstFGDdatawereanalysedbythematicanalysis.Aproportionof64%to96%ofthecaregiversratedbothBPBandPBasacceptable(goodtoverygood)forallthesensoryattributes.TherewasnosignificantdifferenceincaregiveracceptabilityforallattributesbetweenBPBandPB(p>0.05).Caregivershadpositiveperceptionsaboutthetaste,texture,aromaandcolouroftheBPB.CaregiverswerekeentoknowthespecificvarietiesofcommonbeanandpumpkinusedtoformulatethePVAC,ironandzincrichBPB.Inconclusion,BPBwasacceptabletocaregivers,andtheywereinterestedtoknowhowtoprepareanduseitasaCF.

Keywords

CaregiveracceptabilityComplementaryfoodsCommonbeanpumpkinblendprovitaminAcarotenoids,iron,zinc,

P.SOYA.07 Cleanlabelstrategytosubstitutemonoanddiglyceridesoffattyacidstoimprovethesoftnessofspongecakes

AurélieMonie1,2,SophieFranceschi2,EmilePerez2,MathieuDelampl11CRTAgir,France.2IMRCPLaboratory,France

Abstract

Duetoamultiplicationoffoodscandalsformanyyears,consumersexpectmorenaturalproductsandinparticularwithlessorwithoutadditives(cleanlabel).Inthatwaymanufacturershavetodevelopseveralstrategiesinordertodevelopnewproductsbykeepingthesamepropertiesastheinitialonecontainingadditives.Monoanddiglyceridesoffattyacidsarecommonlyusedinthemanufactureofspongecakesduetotheirabilitytoforminclusioncomplexeswithamylosethatpreventstaling.InEuropeanUnion,thesecompounds,derivedfromtriglyceridesareconsideredasfoodadditivesandhavetobementionedontheingredientlistwithanEnumber(E471).Themaingoalofourstudywastodevelopastrategystartingfromrapeseedoilinordertogenerateselectivelyandinsitumono,diglyceridesandfattyacids.Thankstoacontrolofexternalparametersofthisprocess,differentoilswereobtainedandratiobetweenreactionproductsweremodulated.MolecularcompositionswereinvestigatedandcharacterizedbyGasChromatographyand1HNMR.Thislattertechniqueisanadditionalandaverysuitablemethodtoqualifyandidentifyselectivelythemonoglyceridesisomers.Modifiedoilshavebeendirectlyusedasfoodingredientinthemanufactureofspongecakes.Thestructureandthesoftnesspropertiesoftheproductshavebeencharacterizedduring6months.Thesoftnessis(i)largelyimprovedbyusingamixtureofinitialrapeseedoilandmodifiedoiland(ii)mainlygovernedbytheirrespectiveratio.

Keywords

CleanLabelSpongecakesSoftness

Molecularcharacterization

P.SOYA.08 Acomparativeanalysisofresearchmethodsfordeterminingproteindigestibilityofinsectbasedproducts

NegasiKiflom1,LiudmilaNadtochii21ITMO-NationalResearchUniversity,Russia.2ITMO-NationalResearchUniverstity,Russia

Abstract

Thepresentreviewsummarizesonproteindigestibilityofinsectbasedproducts.Fromnutritional,pointofview,theevaluationofaninsectproteinqualityisnotonlybyitsaminoacidcomposition,butalsobyproteindigestibility.Inrecentyears,numerousliteraturesonproteindigestibilityofedibleinsectshasbeenreported.Thereportedproteindigestibilityvaries18%to96%dependingonrawmaterialtype,samplepretreatmentprocessing,enzymeused,invivo/invitromethod,digestibilityquantificationmethod,digestionduration,pH,andotherphysiologicalparameters.Thebiggapbetweenthelimitsmaybeduetoalmostofallthepreviousstudiesemployedthehighlyvariableinvitroproteindigestibilityofinsectproduct.This,becauseinvitromethodsarechosenasmorerapid,lessexpensive,lesslabourintensivewithnoethicalrestrictionsthatusethemostcommonsuitablequantificationmethodssolublenitrogentrichloroaceticacidoro-phthadialdehyde.Comparatively,theinvivomethodsespeciallytrueileaproteindigestibilityarethemostaccuratedevelopedquantificationmethodoverinvitro.Thus,moreresearchworkoninvivoproteindigestibilityofinsectbasedproductsisneededtoincreasepotentialofinsectsasrich,viableandsustainablesourceofedibleproteinsforfuturefoodandfeed.Furthermore,toinitiatesmorecomparativestudiestoevaluateandvalidateinvitrodigestibilitywithinvivodatatominimizevariation.

Keywords

insectproteindigestibilityinvitro

P.SOYA.09/O24.2 Pulsedelectricfieldassistedvalorisationofmicroalgae

LarsLeonhardtTechnischeUniversitätDresden,Germany

Abstract

Microalgaerepresentapromisingalternativesourceofvaluablenutrients,naturaladditivesandnutraceuticals.Nexttohighcontentsofproteins,lipids,polysaccharidesandpigments,cultivationcanberealisedonnon-fertilelandwithoutreplacementofotherfoodcrops.Nevertheless,duetohighmicroalgaldiversityandvariationsofcellstructures,releaseofvaluablecompoundsfromtheirintracellularlocationrepresentsachallengingtask.Conventionaldownstreamprocessingischaracterisedbyenergyconsumingdehydrationordisruptionproceduresandusageoforganicsolventsholdingrisksofenvironmentalpollution.Therefore,progressionofgreener(ecofriendlyandenergy-efficient)extractiontechnologies,suchaspulsedelectricfields(PEF),studiedwithinthiswork,isneeded.TheaimofthisworkwastoinvestigatethepotentialofPEFtechnologyforgreenextractionofmicroalgalproteins,pigmentsandlipidsfromfreshChlorellasorokiniana.EfficienciesofPEFtreatmentanddifferentsolventswerecomparedtountreatedandtotallydisruptedbiomass.Finally,amultistagebiorefineryconceptwasdesignedbasedonindividualextractionsteps.Additionallly,initialpilotscaletrialsonproteinextractabilityofresuspendedArthrospiraplatensiswereconducted.PEFtreatmentofmicroalgalsuspensionsshowedhighestimpactonthereleaseofwatersolubleproteins.NexttoC.sorokinianawhereincreasedyieldsofatleast8%ofthetotalwatersolubleproteinwereobserved,A.platensisrevealedenhancedextractionandhigherpuritiesofphycocyanin.However,additionalreleaseofalgalproteinsafterpHadjustmentwasnotenhancedbytheapplicationofPEF,whichmightbeduetothelocationofmostoftheremainingstructuralproteinswithinthecellwall.FurtherextractionattemptsonC.sorokinianapigmentsandlipidsdidalsonotshowincreasedextractabilityafterPEFtreatment,whichunderlinedthestatementofPEFrepresentingaratherineffectivedisruptionmethodformicroalgaeholdingrigidcellwalls.Nevertheless,cellwalldegradationatincreasedpHmightfacilitatesusequentlipidreleasewithinamultistageextractionprocess.

Keywords

MicroalgaePEFCelldisintegrationExtraction

P.SOYA.10/O23.2 Oraltribology,adsorptionandrheologyofalternativefoodproteins

BenKew,MelvinHolmes,AnweshaSarkarUniversityofLeeds,UK

Abstract

Recentlythecombinationoforaltribologyandadsorptiontechniquessuchasquartzcrystalmicrobalance-dissipation(QCM-D)hasbeenrecognisedtoprovideadvancedinsightsintokeylubricationpropertiesofproteins.Theaimofthisstudywastocomparethelubricationpropertiesofalternativeproteinswithwheyproteinisolate(WPI)asacontrolusingapparentviscosity,softtribologyQCM-Dwithhydrophobically-modifiedsensors,particlesizeandζ-potential.Pea,potato,lupineandinsectproteinisolate(PPI,PoPI,LPI,IPIrespectively)werechosenasalternativeproteinsandsolubleproteinfractionswereassessedatvariousproteinconcentrations(0.1-10wt%).Oraltribologicalmeasurementswerestudiedat37oCusingglassball-on-polydimethylsiloxane(PDMS)contactsurfaceusing2Nnormalload.Resultsshowedthatallproteinswerenegatively-chargedatneutralpH(ζ-potentialfrom-19to-23mV)showingvariousdegreesofaggregation(hydrodynamicdiametersof23-200nm).Theboundaryfrictioncoefficient(μ)ofproteinsat5wt%concentrationfollowedthetrendasμPPI>μLPI>μIPI>μPoPI>μWPI,highlightingexcellentlubricationperformanceofPoPIandIPCfilms.However,athigherproteinconcentrations(10%),theμvaluesofLPI,PoPIandIPIincrease(+15-50%)visa-versatoWPIbehaviour(-15%).QCM-DresultsrevealrigidfilmformationfromPoPIandWPIincontrasttoamoreviscoelasticfilmforPPI.PPIalsohadthehighesthydratedmass(11.0mgm-2)ascomparedtoWPI(8.0mgm-2)withlowervaluesforotherproteins(5.0-5.4mgm-2).Thesenovelinsightsshowearlypromisesforformulationdesignwithalternativeproteinsinfuturewithpossibilityofpredictinglubrication-relatedmouthfeelperception.

Keywords

TribologyAlternativeproteinSustainabilityFatmimetic

P.SOYA.11 Influenceoflacticfermentationandinvitrogastrointestinaldigestionontheprobioticsviability,physicochemicalpropertiesandfunctionalstabilityinredquinoabeverages

DéboraCerdá-Bernad,EstefaníaValero-Cases,MaríaJoséFrutosMiguelHernandezUniversity,Spain

Abstract

Currently,consumersaremoreawareoftherelationshipbetweendietandhealthandarelookingforhealthierproductssuchasprobioticfoods.Theselectionofadequatefoodmatricesascarriersofprobioticsisanessentialfactortoensurethesurvivalofprobioticstoreachthelargeintestine.Thus,theuseofpseudocerealsasmatricesforfermentationcouldhaveagreatpotential.TheobjectiveofthisworkistoevaluatetheviabilityoftheprobioticsLactobacillusplantarumandBifidobacteriumlongumusingaredquinoa(Chenopodiumquinoa,L.)beveragematrixatdifferentfermentationtimes(0,3,6,9,12and24hours)andduringinvitrogastrointestinaldigestion.Theantioxidantproperties,totalpolyphenolsconcentration,andotherphysicochemicalparameters(organicacids,sugars,pH,acidity,totalsolublesolidcontent,colour)weremeasured.Theresultsshowedthatmicrobialviabilitywasstronglyinfluencedbythefermentationtime,reachingtherecommendedlevelstoexertprobioticeffectsinbothbeverages(106–108CFU/mL)after6hoursoffermentationwithBifidobacteriumlongumandwithLactobacillusplantarum.However,forlongerfermentationperiods,thebestmicrobialviabilitywasforBifidobacteriumlongum.Bothmicroorganismsalsoshowedresistancetosomeantibiotics,especiallybyBifidobacteriumlongumfrom6hoursoffermentation.Themicrobialviabilityafter3hoursofinvitrogastrointestinaldigestionwasveryhigh(approximately6LogCFU/mL).TheconcentrationoftotalpolyphenolsandantioxidantcapacitybyABTSincreasedafter1hourofinvitrointestinaldigestion.Therefore,theredquinoabeveragematrixcouldbeagoodcarriertoreachahighmicrobialconcentrationwithshortfermentationtimes,andtomaintaintheviabilityofbothmicroorganismsathighlevelsafterinvitrodigestion,sothattheycouldexerttheirbeneficialeffectsinthegut.Thesebeveragesalsoofferanalternativeforpopulationwhoisallergictomilkproteins,strictvegetarian,lactoseintolerant,orforceliacs.

Keywords

ProbioticFunctionalfoodVegetabledrinkMicrobialsurvival

P.SOYA.12 Relationshipsbetweenfoodsafetyknowledge,purchaseattitude,andkitchenpractices:EvidencefromRomanianconsumers

OctavianAugustinMihalache,LoredanaDumitrașcu,AncaIoanaNicolau,DanielaBordaDunareadeJosUniversityofGalati,Romania

Abstract

Thisstudyfocusesontherelationshipbetweenfoodsafetyknowledgeandpurchaseattitude,andtheirinfluenceonkitchenpracticesamongRomanianconsumers.Thesampleconsistedof985consumersandthedatawasanalyzedwithdescriptivestatistics,exploratoryfactoranalysis(EFA),confirmatoryfactoranalysis(CFA)andstructuralequationmodeling(SEM).Dirtyhandswasrecognizedasbeingavehicleforpathogenstoreachourkitchenbymostoftheconsumers(83.7%),followedupbypets(76.1%),andinsects(73.2%).Themostimportantaspectswhenbuyingfoodproductswerefoodquality(weightedmean6.30),taste(weightedmean6.36),andsafety(weightedmean6.28),whiletheleastimportantaspectprovedtobetheprice(weightedmean5.79).Washinghandswithwarmwaterandsoap(6.0.3)andwashinghandswithwarmwater,soap,anddisinfectant(5.92)wereseenbyconsumersastheadequatehandcleaningprocedurestopreventtheriskoffoodbornediseases.Structuralequationmodelingrevealedasignificantpositivecorrelationbetweenfoodsafetyknowledgeandpurchaseattitude(0.36;p<0.001).Knowledgeandpurchaseattitudeexplained30%oftheRomanianskitchenpracticesandalsodepictedsignificantpositiveeffectsonpractices(0.17,p<0.001;0.47,p<0.001).Thesefindingssuggestthathigherlevelsoffoodsafetyknowledgewithanimprovedattitudetowardsfoodpurchasecouldleadconsumerstoperformproperfoodsafetykitchenpractices,thusreducingtheriskoffoodborneillnesses.

Keywords

structuralequationmodeling(SEM)foodhygienehandwashbehavior

P.SOYA.13 Theuseofshelflifepredictivemodellinginapplyingblockhaintechnologyinthefishsupplychainmanagementsystem

EleniGogou1,IoannaSemenoglou1,TheofaniaTsironi2,PetrosTaoukis11NationalTechnicalUniversityofAthens,Greece.2AgriculturalUniversityofAthens,Greece

Abstract

Managementandoptimizationofthefoodsupplychaincouldplayanimportantroletoassurefoodproductsafetyandquality,especiallyinthecaseofperishablefoodproductssuchasfreshfish.Temperaturemonitoringcoupledwithvalidatedshelflifepredictivemodelscanbeusedtoevaluatefoodproductscoldchainandestimatequalityandremainingshelf-lifeatdifferentstagesuptoconsumers’end.Ontheotherhandpredictivemodellingembeddedinablockchainsystemcouldbeusedtoestablishamodernqualityassurancesystem.Theobjectiveofthecurrentworkistofieldtestthepossibilityofcouplingpredictiveshelflifemodelswithtemperaturedatainordertoestimatetheremainingshelflifeoffreshaquacultureatanystageofthecoldchainandblockchaininrealtimetheresultsanddatawithallinvolvedstakeholders.RFtemperaturedataloggerswereattachedonpackagedguttedgiltheadseabreamsampleswhichenteredtheroutinecoldchainincludingallstagesfromharvestingtoconsumerhandling.Recordedtemperaturecombinedwithpredictivemicrobiologicalmodelswereusedtoestimateremainingshelf-life(RSL).ConductedmicrobiologicalanalysisconfirmedthevalidityofestimatedRSLvalues.Meantemperaturerangedwithin2.2and5°Cwhilesomesharpandshorttemperaturefluctuationswereobserved.RSLatthetimecorrespondingtoconsumptionrangedbetween30and2%.Alldatawassharedwithstakeholders(producer,retailer)inthecontextofblockchain-baseddatasharingtools.Thespecificworkisconsideredtobeoneofthefirstexploringthepotentialofusingblockchaintechnologytomonitortemperatureandevaluatequality(intermsofremainingshelflife)inthesupplychainoffreshaquaculturefishproducts.Basedontheoverallresultstheuseofblockchaininmonitoringandcommunicatingrealtimedatacombinedwithpredictivemodellingallowsaneffectivecoldchainmanagement.

Keywords

BlockchainPredictivemodellingColdchainmanagementFishaquaculture

P.SOYA.14 EncapsulationofvitaminD3usingrhamnolipids-basednanostructuredlipidcarriers

MariaA.Azevedo1,2,MiguelA.Cerqueira1,CatarinaGonçalves1,JoséA.Teixeira2,LorenzoPastrana11INL-InternationalIberianNanotechnologyLaboratory,Portugal.2UniversityofMinho,Portugal

Abstract

Nowadays,vitaminD(VD)deficiencyisaglobalproblemthataffectsalargenumberofpeople.Thisdeficiencycancauseseriousimpactonhumanhealthnotonlyaffectingbonemineraldensitybutalsobecomingthereasonforcardiovasculardisorders,infectiousandautoimmunediseasesandcancers.TakeaccountthescarcityofVDinnaturalproducts,thefoodfortificationappearasaviablestrategytoovercomethisdeficiency.Ontheotherhand,theVDiseasilydegradedwhenexposedtolight,airorheat,andalsoexhibitspoorwatersolubilityandoralbioavailability.Thenanoencapsulationusingnanostructuredlipidcarriers(NLCs)canbeagoodoptiontoprotectVDduetotheirexceptionalfeaturesasadeliverysystemforlipophiliccompounds.Besidethat,theuseofrhamnolipidsasanaturalsurfactantisapromisingapproachforthesetypeofsystems.Therefore,theaimofthisworkwastodevelopandcharacterisevitaminD3(VD3)-loadedNLCsusingrhamnolipidsasthesurfactant.NLCswithVD3(NLCs+VD3)wereproducedbymelt-emulsificationusingultra-homogenisationfollowedbyultrasonication.Forproduction,medium-chain-triglyceride(MCT),glycerolmonostearate(GM)andVD3wereusedasthelipidphaseandanaqueoussolutionofrhamnolipidswasusedastheaqueousphase.NLCs+VD3wereevaluatedintermsofsizedistribution,polydispersity,morphologyandthermalanalysis.Also,thestabilityovertimeindifferentconditions,encapsulationefficiency(EE)andtoxicityinCaco-2cellswereassessed.NLCs+VD3presentedsizesandpolydispersityvaluesbetween92–108nmand0.22–0.26,respectively.TEMimagesconfirmedthesizeandthesphericalmorphologyoftheNLCsandthethermalanalysisshowedthattheratioofMCT:GMinfluencethemelting,crystallisationandenthalpy.Theformulationsweremorestableat4ºCandthebestformulationwasstableduring30days.EEreachupto80%andallofthe3formulationstesteddidnotshowtoxicityafter48husingconcentrations0.25and0.1mg/mLofNLCs.

Keywords

VitaminDNanoencapsulationEmulsificationBiosurfactants

P.SOYA.15/O23.3 Matrix-andpreservationtechnology-dependentstabilityandbioaccessibilityofstrawberryanthocyaninsduringstorage

Anna-SophieStübler1,2,LenaBöhmker1,AndreasJuadjur1,CorneliaRauh2,AviShpigelman3,KemalAganovic11DILGermanInstituteofFoodTechnologiese.V.,Germany.2TechnicalUniversityBerlin,Germany.3Technion-IsraelInstituteofTechnology,Israel

Abstract

Strawberriesarerichinanthocyanins,oftenassociatedwithhealthbenefits.However,theyreadilydegradeduringprocessingandstorage,andanthocyanin-matrix-interactionsmightaffecttheirstabilityandbioaccessibility.Ourstudyinvestigatedhowanthocyaninsinstrawberrypureewereaffectedbypreservationtechnologiesandadditionofrelativelyprotein-richkalejuice.Strawberry-kale-mix(M)wascomparedtostrawberry-water-mix(S)(1:2wt;pH4),untreatedandtreatedthermally(72°C,1min),bypulsedelectricfields(PEF)(120kJ/kg,12kV/cm)andhighpressure(HPP)(600MPa,1min).Systemswereevaluatedforanthocyaninstabilityandbioaccessibilityafterin-vitrodigestionduringstorage(42days,4°C).Sixdifferentstrawberryanthocyaninsweredetectedandtheirdegradationduringstoragefollowed1st-order-kinetics.Thedegradationrateconstantkvarieddependingonthejuicesystem,preservationtechnologyandanthocyaninstructure.Generally,kincreasedforMcomparedtoS.Theuntreatedsampleshowedthehighestk,followedbyHPP,PEFandthenthermal.Bothobservationslikelyresultedfromhighenzymeactivity(peroxidaseandpolyphenoloxidase)measuredinManduntreatedsamples.Bioaccessibilitywasdeterminedasaratioofbioaccessibleanthocyaninsaftergastricandintestinaldigestioncomparedtotheinitialbioaccessiblefraction.Anthocyaninbioaccessibilityaftergastricdigestionwasincreased(relativevalues>1)forpelargonidin-3O-glucoside,cyanidin-3O-glucosideandpelargonidin-3O-rutinosideinS,andallanthocyaninsinM.Furthermore,relativegastricbioaccessibilityofanthocyaninswashigherforMcomparedtoS.ThisindicatesanincreasedreleaseofanthocyaninsfromthematrixinM,suggestinginteractionsofanthocyaninswiththekalematrix.Additionally,relativegastricbioaccessibilityincreasedduringstorage,possiblyresultingfromanthocyaninpolymerizationduringstorage,followedbytheirdecompositionduringgastricdigestion.AnthocyaninbioaccessibilityafterintestinaldigestionwaslowduetoinstabilityatneutralpHregardlessofformulationandtechnology.Thisresearchshowsevidencethatprocessingandformulationstronglyaffectstabilityandgastricbioaccessibilityofanthocyaninsduringstorage.

Keywords

StrawberryanthocyaninsBioaccessibilityPEFHPP

P.SOYA.16 DevelopmentofstableemulsionsfromlabtopilotscaleforspraydryingencapsulationusingP.ostreatusβ-glucansasemulsifier

FrancescaGallotti1,VeraLavelli1,ChristelleTurchiuli21UniversitàdegliStudidiMilano,Italy.2UniversitéParis-Saclay,France

Abstract

Pleurotusostreatusisasustainablefoodrichinβ-glucans,functionalcompoundsrecognisedfortheirnutraceutical,healthandphysicochemicalproperties.Thisstudywasaimedatinvestigatingtheuseofβ-glucan-richextractfromP.ostreatusasemulsifierwithantioxidantactivityinoil-in-wateremulsions.Sunfloweroilcontainingα-tocopherolasanoxidizabletargetwasencapsulatedusingmaltodextrinsaswallmaterialdissolvedinβ-glucan-richextract.Twoemulsionswereformulatedatbothlabscale(100mL)andpilotscale(1Lofvolume)withdifferentoilandemulsifiercontent(4%and0.1%inE1;8%and0.2%inE2),thusvaryingmaltodextrinspercentagesinordertohaveadrymattercontentof40%w/w.Thevolumemomentmean(D4,3)wasmeasuredatthetimeofpreparationandaftera2hrestperiodbylaserlightdiffraction,inordertocheckthestabilityofemulsionsovertime.Atlabscale,theinitialD4,3was2.3and3.1µmforE1andE2,respectively;after2h,nosignificantchangesoccurred.Atpilotscale,theinitialD4,3was2.7and3.0µmforE1andE2,respectively;thesevaluesdidnotsignificantlychangeafter2h,meaningthatemulsionswerestableovertime.Theseresultsshowedtheadequacybetweenthelabandpilotscaleprotocols.Thepilotscaleemulsionswerespraydriedinparallelwithacontrolemulsion(Ec)madewith4%ofoilcontentandwithacaciagum(14.4%)insteadofβ-glucansasemulsifier,obtainingpowdersP1,P2andPc.Then,theefficacyofβ-glucansinoilprotectionwasdeterminedbyevaluationofα-tocopherolretention,whichwasmarkedlyhighinP1(96%)butdecreasedwhenβ-glucanswerenotpresent(65%)orwhentheamountofoilwasdoubled(66%).TheusageofP.ostreatusβ-glucanswithinherentbioactivityappearstobeahealthyandsustainablealternativetocommonemulsifiers.

Keywords

β-glucansemulsionstabilityscalingupoilprotection

P.SOYA.17/O09.1 PreparationofmixedmicellestoprotectvitaminDfromdegradationandimprovevitaminDbioaccessibility

StevenL.Mulrooney1,GrahamJ.O'Neill2,DoloresO'Riordan11UniversityCollegeDublin,Ireland.2TechnologicalUniversityDublin,Ireland

Abstract

VitaminD(VD)deficiencyexistsgloballyandincreasestheriskofdevelopingchronicdiseases.VDhaspoororalbioavailabilityduetoitsfat-solublenature,andissensitivetoheat,light,andoxygen.Mixedmicelles(MM),comprisingbilesalts,phospholipidsandfreefattyacids(FA)havebeenshowntoimprovefat-solublevitaminbioavailability.Thisstudyaimsto:(i)assesstheimpactofFAtypeandphospholipid/saltconcentrationonMMproperties(ii)determineMMandVD3stabilitytostandardfoodprocesses.VD3loadedMMwerepreparedwithvariedFAsandsalt/phospholipidconcentration.VD3concentration/MMsizeweremeasuredbeforeandafter(i)shearing(8,000-20,500rpmfor30sec)andhomogenisation(600MPa),(ii)heating(63°Cfor30min,72°Cfor15secor10min,and90°Cfor0.5sec),(iii)lightexposure(395nm)for20min,(iv)storageat4°Cor-20°Cfor4weeks.IncreasingFAchainlengthfromC10-C18significantly(p≤0.05)increasedMMsizefrom3.8±0.1nmto4.4±0.3nm.Concentrationsofl-α-phosphatidylcholinefrom1.5–7.5mMandNaClfrom20–100mMwereidentifiedasoptimumforMMformation.MMwerestabletoshearingandhomogenisation,withnosignificantchange(p>0.05)insizenoted.MMsamplesretainedsignificantlymore(p≤0.05)VD3thancontrolsamplesfollowingallheattreatmentsandunderstandardpasteurisationconditionsMMretained18%moreVD3.FollowinglightexposureMMretainedsignificantlymore(p≤0.05)VD3thancontrolsamples.MMprotectedVD3fromdegradationduringcoldstorageat4°Cand-20°Ccomparedtocontrolsamples.MMshowpotentialtoprotectVDfromdegradationduringfoodprocessingandfromenvironmentalconditions.Bypre-formingMMloadedwithVDoutsidethebody,thereispotentialforVDincorporationintobothwater-andfat-solublefoodsandbeveragestoincreasethenumberoffoodscontainingVDandimproveVDabsorption.

Keywords

MixedMicellesBioaccessibilityBioavailabilityVitaminD

P.SOYA.18/O13.1 Exploringthedifferencesintextureperceptionoforalnutritionalsupplementsbetweenolderandyoungeradults,usingthetemporaldominanceofsensationstechnique

EmmaRegan1,EmmaL.Feeney1,ScottC.Hutchings2,GrahamJ.O'Neill3,DoloresO'Riordan11UniversityCollegeDublin,Ireland.2UniversityofMelbourne,Australia.3TechnologicalUniversityDublin,Ireland

Abstract

TheTemporalDominanceofSensations(TDS)methodologyhasbeenusedincreasinglytoassessthedynamicsensoryperceptionoffoodandbeverages.Inordertodevelopnutritionalbeveragesforundernourishedolderadults,understandingdynamicsensoryperceptionisvital.However,TDSremainsanunderutilisedtechniqueinolderadultcohorts.Therefore,thisstudysoughttomeasuretheeffectivenessofthismethodologytoinvestigatethedifferencesindynamictextureperceptionbetweenolderandyoungeradultsacrossarangeoftexturally-modifiedOralNutritionalSupplements(ONS).ThestudyalsoconsideredhowONSlikingisimpactedbyviscosity.Therefore,thisstudyalsoprovidesinsightintopotentialfactorsaffectingONSconsumptionandadherence.Seventypanellistsintwoagegroups(50:5018-35and65+years)evaluatedfourONSoverone30-minutesession.ForeachONS,45mlwasconsumedoverthreesips.Panellistsevaluatedeachsip(15ml)over40seconds.Afterthe120-secondTDSevaluation,panellistsrecordedtheirlikingusinga9-pointhedonicscalefollowedbytheirhunger,fullness,desire-to-eat,andthirstusing100mmvisualanaloguescales.TDScurveswithdistinctpeaksweregeneratedbybothagecohorts.BothcohortsfoundthetwolowviscosityONS‘Watery’andthehighviscosityONS‘Creamy’,‘Mouthcoating’,and‘Thick’.ThissuggeststhattheoldercohortwereawareofthetexturaldifferencesbetweentheONS.However,ageimpactedonthebehaviourofpanellistsduringtheTDSevaluations.Theolderadultsselectedlessattributes(p≤0.05),madefewerattributeselections(p≤0.01),tooklongertoselectthefirstattribute(p≤0.05),andforeachattributeselectiongenerally(p≤0.01).ResultsthereforesuggestthatwhiletheTDSmethodologyisanappropriatetechniquetomeasurethedynamictextureperceptionofnutritionalbeveragesinbotholderandyoungeradultcohorts,theagedifferencesintheuseofthistechniquemustbecarefullyconsideredinfuturestudies.

Keywords

AgeingOralNutritionalSupplementsTemporalDominanceofSensationsTexture

P.SOYA.19 Improvingvolatilecompoundsprofileandflavourofgluten-freebreadenrichedwithyellowpeaflour

SašaDrakula1,NikolinaČukeljMustač1,DubravkaNovotni1,KristinaRadoš1,BojanaVoučko1,MarinaKrpan1,MirjanaHruškar2,DuškaĆurić21UniversityofZagreb,Croatia.2UniversityofZagreb,FacultyofFoodTechnologyandBiotechnology,Croatia

Abstract

Breadisafoodcharacterisedbydistinguishedsensoryattractiveness.Therefore,itssensoryperceptionisakeyfactoraffectingthepurchasedecision.Comparedtowheatbread,gluten-freebreadisoftencharacterisedbylowerintensityofdesirableroastyflavourduetolackofpyrazinesandothercontributingvolatilecompounds.Additionaloff-flavourscanbederivedfromlegumeflours,whicharenowadaysusedforitsnutritionalenrichment.Thus,thisstudyinvestigatedtowhichextentsourdough,volatilecompoundsprecursors,andenzymescanimprovevolatilecompoundsprofileandflavourofbreadwithyellowpeaflour(25%,flourbasis).Sourdough(20%,doughbasis)fermentedwithLactobacillusbrevisDSM20054,arginine,proline,fructose(0.1%,0.1%,1%,flourbasis,respectively),andprotease(0.25%,proteinbasis)wereusedaspotentialimprovers,separatelyand/orinacombination.Volatilecompoundsofbread(62compounds)wereanalysedbyHS-SPME/GC-MSmethod,whiletheflavourcharacteristicsweredeterminedbydescriptive(21attributes)andhedonicsensoryanalysis.Theflavouracceptabilityofbreadwithnoimproverswasgradedas‘neitherlikenordislike’.Addedimproversdecreasedtheintensityofpeaanddustyflavourofbread,aswellaspeaaftertaste,whichallnegativelycorrelatedwithitsacceptability.Peaflavourstronglypositivelycorrelatedwiththeconcentrationof1-hexanol,1-heptanol,hexanal,and2-heptanone.Breadwithsourdoughaddedaloneorincombinationwithotherimprovershadincreasedoverallconcentrationofvolatilecompounds,intensityofsourtaste,sourandroastyflavour.Thehighestdegreeofliking(‘moderatelylike’)hadbreadwith20%sourdough,arginine,proline,fructose,andproteaseaddition.Mentionedbreadalsohadthehighestlevelofmostpyrazines,furans,pyrroles,aswellasthehighestintensityofdesirableroastyandfreshbreadflavour.Examinedimproverssuccessfullyenhancedbreadflavourandthedataobtainedinthisstudyisavaluablecontributiontoalleffortstoimprovegluten-freebreadsensoryproperties.

Keywords

gluten-freebreadflavourimproversvolatilecompoundsprofilesensoryanalysis

P.SOYA.20 Formulationofa“cleanlabel”gluten-freebread:Innovationmeetsconsumersdemand

MarcoMontemurro,EricaPontonio,CarloGiuseppeRizzelloUniversityofBari,Italy

Abstract

Themarketofgluten-free(GF)productshassteadilybeenincreasinginlastfewyears.Duetothetechnologicalimportanceofthegluten,theGFfoodproductionisstillachallengefortheindustry.GFbreadisusuallyproducedusingGFflours,oftencharacterizedbylowconcentrationofproteins,fibersandminerals,andabundanceofcarbohydrates.Moreover,largequantitiesoffat,sugars,structuringagentsandflavorenhancersareaddedGFformulationstomaketexturalandsensorialcharacteristicscomparabletoconventionalproducts,leadingtonutritionalandcaloricintakeimbalances.TheselectedEPS-producingstrainWeissellacibariaP9wasusedtoprepareasourdough“cleanlabel”GFbread.Thefortificationwithpseudo-cerealandlegumeflourswasusedtobalancethenutritionaldeficiency(mainlyproteins)ofacommonlyusedmixtureofmaizeandriceflour(ratio1:1).Moreover,floursnaturallyrichinfreesugarswereincludedinsourdoughformulation(from5to20%)topromotetheEPSsynthesisbyW.cibariaP9.EPShavelargelybeenreportedassuitabletooltoimprovethetextureandextendtheshelf-lifeofGFbread.Atwo-stepprotocolwasusedforbread-making,theGFsourdoughwasfermentedfor24hat30°Candincludedasingredientinthebreaddough(30%ofthefinaldough).Naturalhydrocolloids-containingflours(psyllium,flaxseed,chia)werealsoincludedinbreadformulaasstructuringagents.Thebaker’syeast(2%,wt/wt)wasusedfortheleavening(2hat30°C).Overall,thenovelbreadwascharacterizedbyhighproteincontent(8.9%ofdrymatter)andin-vitroproteindigestibility(76.9%),lowsugar(1.0%ofdrymatter)andfat(3.1%ofdrymatter)contentsandin-vitropredictedglycemicindex(85).Theoptimaltechnologicalandnutritionalfeaturesandpeculiarsensoryprofilehighlightthesuitabilityoftheoptimizedprotocoltoproduce“cleanlabel”GFbread.

Keywords

GlutenfreebreadCleanlabelSourdoughnutritionalcharacterization

P.T1.001 Pulsedelectricfieldstoimproveinvitrobioaccessibilityofphenoliccompoundsincarrots

GloriaLópez-Gámez,PedroElez-Martínez,OlgaMartín-Belloso,RobertSoliva-FortunyUniversityofLleida,Agrotecniocenter,Spain

Abstract

Introduction.Carrotsareanexcellentsourceofantioxidantssuchasphenoliccompounds(PC),whoseconsumptionhasbeenassociatedwithprotectiveeffectsagainstcancerandcardiovasculardiseases.PCarestoredinvacuolesorboundtodietaryfiber,whichpreventtheirreleaseduringdigestionandlimittheirbioaccessibility.Applicationofpulsedelectricfields(PEF)canmodifycellmembranepermeability,thusenhancingtheirextractionandfavoringPCbioaccessibility.Objective.ThemainaimwastoassesstheeffectofPEFonthePCcontentofcarrotsandtheirbioaccessibility.Methodology.CarrotswereplacedinsideaPEFtreatmentchamberfilledwithwaterwhere5pulsesof3.5kV/cmwereapplied.Carrotswerethenstoredfor24hat4ºCandsubmittedtoinvitrodigestion.PCwereextractedfrombothdigestaandundigestedcarrotsanddeterminedbyUPLC-MS/MS.Results.CarrotsphenoliccontentandbioaccessibilitywereaffectedbyPEF.Thecontentofsomecompoundsclearlyincreased,e.g.coumaricacid(163.21%)andferulicacid(116%),probablycausedbyabetterextractionduetomembranebreakdown.Conversely,caffeicacidderivativesdecreased(18.1%-72.3%),whichmaybeassociatedtogreatercontactwithoxidativeenzymes.Thebioaccessiblityofsuchderivativesdramaticallydecreasedbyupto51.58%whereasitincreasedforcaffeoylshikimic(68.91%)orisoferulicacids(62.23%).TotalPCbioaccessibilityinPEF-treatedcarrotswasgreater(20.79%)thanthatinuntreatedcarrots(13.55%).PCbioaccessibilityishighlyinfluencedbychemicalstructureandinteractionsduringdigestion.Inaddition,PEFcausestructuralchangesthatmayimprovebioaccessibilitybyallowingeasyaccesstodigestiveenzymes.Nevertheless,otherPCmaydiminishtheirabsorptionwhenentrappedbyothercompoundsordegradedbyacidicpH.Conclusion.PEFcanbeappliedtoincreasethebioaccessibilityofsomePCincarrots.Futureresearchfocusedontherelationshipbetweenprocessingandstructureisneededtoachievehigherbioaccessibilityratesincarrot-derivedproducts.

Keywords

PulsedelectricfieldsBioaccessibilityPhenoliccompoundsCarrot

P.T1.002 Influenceofdietaryfiberonin-vitrolipiddigestionofemulsionspreparedwithhigh-intensityultrasound

Ann-MarieKalla,Phuong-VyNguyen,AnneKathrinBaier,CorneliaRauhTechnischeUniversitätBerlin,Germany

Abstract

Today,theaveragelifeexpectancyinindustrializedcountriesisconstantlyincreasing,andtherewithalsotheshareofpopulationbeingaffectedbyagerelateddiseaseslikediabetes,cancerorespeciallydigestionproblemscausingmalabsorption.Thisbringsgrowingattentiontobalancednutritionasonewayofdiseasepreventionandtoindividualfoodcomponentswithhealth-promotingeffectslikedietaryfiber(DF)andunsaturatedfats.Therefore,inthisstudy,emulsionscontainingplantfibers(1%w/w)andrapeseedoil(10%w/w)asamodelforcommonfoods(e.g.spreads,sauces)areinvestigatedregardingtheirphysicochemicalpropertiesandtheirinfluenceonin-vitrodigestion.High-intensityultrasound(frequency20kHz,amplitude141μm,t=2.5min)wasusedtocreateemulsionsviacavitation.Ultrasoundledtoareductioninoildropletsizeandamodificationofplantfibers,whichinfluencedtheirtechno-functionalpropertiesandimprovedemulsionstabilityduetohigherviscosities.Thisplayedamajorroleinthein-vitrodigestion.Thegastrointestinaltractwassimulatedconsistingofanoral(pH6.8,T=37°C,t=10min),gastric(pH2.5,T=37°C,t=2h)andanintestinalphase(pH7.0,T=37°C,t=2h),withcorrespondingdigestivefluids.ItturnedoutthatfiberswithahighamountofsolubleDFwereabletostabilizetheemulsionsuntiltheyenteredtheintestinalphase.Theyformedamicelle-likenetworkprobablyconsistingofpectin,proteinandsmallimmobilizedoildroplets.Thedigestibilitybylipasecouldbeincreasedbyabout10%.TheusageofplantfibersinemulsionscanhelptoincreasethedailyuptakeofDFandatthesametimecounteractabsorptiondeficienciesduetobetterfatdigestibility.Therefore,itcouldprovideapromisingbasisfordietarysupplementsrichinnutrients.

Keywords

plantfibersultrasoundemulsionslipiddigestion

P.T1.003 Purificationandcatalyticcharacterizationofanovellinoleate13S-lipoxygenasefromblacksoybean(Glycinemax(L.)Merr.)

Jun-YoungPark1,Chae-HyungKim1,YoonseokChoi1,Kyung-MinPark2,Pahn-ShickChang11SeoulNationalUniversity,RepublicofKorea.2WonkwangUniversity,RepublicofKorea

Abstract

Blacksoybean,acultivarofsoybean(Glycinemax(L.)Merr.),hasbeenwidelyusedasagoodsourceoffoodproteinaswellasamedicinalfood.Itsantioxidativeactivityisgenerallyhigherthanthatofyellowsoybeanduetoitsuniquefunctionalpolyphenols.Nevertheless,theutilizationofblacksoybeanasafoodingredientandfooditselfisoftenlimitedbecauseofitsbeanyorgrassyflavorthatiscausedbyenzymaticrancidificationofinternalunsaturatedfattyacids.Toreducethisdeteriorationandincreasesensoryquality,theenzymaticcharacteristicsoflipoxygenaseinblacksoybeanshouldbeuncovered,whichenablestobuildthefoundationforefficientcontrolofblacksoybeanquality.Inthisstudy,anovellipoxygenase(BLOX)waspurifiedfromblacksoybeananditscatalyticpropertieswereascertainedforthefirsttime.ThemolecularweightofBLOXwas101kDaanditsuniqueheterodimericstructurewithtwodifferentsubunitsofmolecularweight46kDaand55kDawaselucidated.TheoptimumpHandtemperaturewerepH9.5and40°C,respectively.BLOXwashighlystableatthepHrangeof6.0–10.0andbelow40°C,andwasstimulatedbyferrousion(Fe2+).Intermsofsubstratespecificity,BLOXshowedasubstratepreferencetolinoleicacid,generating13-hydroperoxy-9,11-octadecadienoicacidasthemajorproduct;therefore,BLOXcouldbeclassifiedintothelinoleate13S-LOXfamily(EC1.13.11.12).Finally,thekineticparameters(Vmax,Km,andkcat)ofBLOXwere0.124mM·min-1,0.636mM,and12.28s-1,respectively,andconsequentlythecatalyticefficiency(kcat/Km)wascalculatedas1.93×104M-1·s-1.ThesecatalyticcharacteristicsofBLOXindicatethatBLOXisrobustenoughtocauseenzymaticrancidificationandshouldbecontrolledtomitigatethedeteriorationofblacksoybeanbyappropriatemethods.

Keywords

BlacksoybeanLipoxygenasePolyunsaturatedfattyacidCatalyticproperty

P.T1.004 FabricationofpH-sensitivehybridliposomalsystemasasmarttargetdeliveryplatform

EunhyeYang,Pahn-ShickChangSeoulNationalUniversity,RepublicofKorea

Abstract

Hybridliposomalsystemscombiningliposomeswithothercarriers,suchascapsosomesandlipogels,havebeenattractedincreasinginterestinimprovingliposomalbiodegradability.However,mostofthecurrentstudiesonthehybridsystemswerenotfocusedonstimuli-sensitivereleasefortargetdelivery.Inthisstudy,pH-sensitivecapsosomesincorporatingliposomalsubcompartmentswithsolidlipidnanoparticles(SLNs)ascorewerefabricated,andtheirabilitytoreleaseliposomestotargetsitewasinvestigated.Becausethephysicochemicalproperties(particlesize(PS)andzetapotential(ZP))ofchitosan-coatedSLNs(CSLNs)andliposomeswerePSCSLN=278.17nm,ZPCSLN=+32.37mV,PSliposome=63.32nm,andZPliposome=-31.07mV,respectively,positivelychargedCSLNsboundwithnegativelychargedliposomesbyelectrostaticinteraction.Theoretically,basedonthechargedensityofCSLNsandliposomes,thesurfaceof365ppmCSLNswascoveredwith430ppmliposomesatthesaturationpoint.Theexperimentsofincorporationefficiencyshowedthat720ppmliposomeswereanoptimumconditionofliposomeconcentrationtoachievestablecapsosomeswithoutaggregation.TEMandSEManalysisshowedtheincorporatedliposomeswerelocalizedonthecoronaofthepreparedcapsosomeswith720ppmliposomes.BecausethechargedensityofCSLNsandliposomeschangedatdifferentpHconditions,thecapsosomeswerestableatacidicpH,whereasreleasedtheincorporatedliposomesatneutralandbasicpH.Furthermore,invitrosimulateddigestionstudyshowedthatthecapsosomesreleasedtheincorporatedliposomesattheconditionsofsmallintestine.Fromtheaboveresults,thecapsosomesexhibitednovelpH-sensitivepropertyforsmallintestine-targetdeliveryandthisstudycouldcontributetothepotentialapplicationofliposomesinthefoodindustry.

Keywords

TargetdeliveryLiposomeCapsosome

P.T1.005 Integralstereoselectivityoflipaserevealedbyanovelcombined-chromatographicresolutionofdiacylglycerolsandkineticmodeling

YoonseokChoi,JunoLee,Jun-YoungPark,Pahn-ShickChangSeoulNationalUniversity,RepublicofKorea

Abstract

Triacylglycerollipase(EC3.1.1.3)thatisutilizedinlipid-basedfoodindustry,possessesapeculiarcharacteristiccalledstereoselectivitywhichisadifferenceofpreferenceforhydrolysisbetweensn-1andsn-3positionsofitssubstrates.Theanalysisofstereoselectivityoflipasehasbeenlimitedtoasinglestepofthehydrolysisreaction,measuringonlyattheinitialphaseofhydrolysis.Weproposetheintegralstereoselectivitywhichincorporatesthewholestepsofthehydrolysisreactionfromtriacylglyceroltoglycerol,andanovelanalyticalsystemtodeterminetheintegralstereoselectivity.Theanalyticalsystemmeasuresthetimecourseofhydrolysisbasedonthreemainsteps:derivatizationof1,2-sn-and2,3-sn-diacylglycerols,resolutionofthediacylglycerolderivativesbychiral-phaseHPLC,andanalysisoftheregioisomersofdiacylglycerolsandmonoacylglycerolsbyHPLC-ELSD.Asaresultofvalidationofthesystemwith3modellipases(porcinepancreaticlipase,PPL;lipasefromChromobacteriumviscosum,CVL;lipasefromPseudomonasfluorescens,PFL),attheinitialphaseoftrioleoylglycerolhydrolysis,PPL,CVLandPFLproduced1,2-sn-,1,3-sn-,and2,3-sn-dioleoylglycerolsintheratioof54.6:0.0:45.4,70.9:0.0:29.1,and10.6:23.6:65.8,respectively.ThisresultindicatesthatPPL,CVL,andPFLarenon-stereoselective,sn-3stereoselective,andsn-1stereoselective,respectively.Furthermore,theintegralstereoselectivityoflipasewasquantifiedasreactionconstantsforeachstepdeterminedbykineticmodelingofthetimecourseofacylglycerolspeciesbasedonRunge-Kuttafourth-ordermethod.Theintegralstereoselectivityoflipasedeterminedbythisstudycouldclassifythelipasesindetailedmannerandprovideawaytodiscoverlipaseswithexceptionalstereoselectivity,whichwouldexpeditetheapplicationoflipasesuchassynthesisofstructuredlipidswithastereospecificdistributionoffattyacids.

Keywords

TriacylglycerollipaseIntegralstereoselectivityChiral-phaseHPLCKineticmodeling

P.T1.006 SensoryandconsumerstudiesfordevelopingafunandnutrientdensebreakfastfortheyounginSingapore

LenaLing,LinaTan,YiLinLee,ShiMinTay,JacquelinePehPeh,EnQiGohNanyangPolytechnic,Singapore

Abstract

IntroductionChildrenhavemorefoodchoicesandaremoreincontroloftheirdietsthaneverbefore.Nurturinghealthydietaryhabitsisespeciallyimportantduringchildhoodasthesehabitsareshapedfromanearlyageandtheysubsequentlybecomedifficulttochangeaftertheirteens.Itisunknownifdevelopingnewfunandhealthybreakfastmealshelpstoformhealthydietaryhabitsofthechildren.MethodsMarketsurveyswereconductedonparentsofchildrenaged7-12andchildrenaged7–12usinganonlinemarketsurveytocreatethetargetconsumerpersonathatportraytheirkeycharacteristicsandneeds.Thedesirednutritionalbenefitsandpreferredchoiceofbreakfastwereidentifiedthroughthemarketsurveys,andwereusedtodesignanddevelopthenewbreakfastmealitems.Thesensoryacceptanceofthedevelopedbreakfastitemswereconductedbytheparentsinthecomfortofthetargetconsumers’houses.Hedonicscaleusingpictorialfaceswasusedfortheratingofliking.Results50%ofparents(n=57)respondedthatthekids’breakfastarenotnutritious.49.1%sharedthattheirkidsdonotlikevegetables.87.7%ofthemwouldlikeareadytoeatbreakfastfortheirkidsthatishighincalciumand70.2%ofthemwantedthebreakfastoptionstobelowinsugarandhighindietaryfibre.86%ofchildrenpreferredpancakewithsauceforbreakfast.Thefinishedsteamedpancakeproductswereenrichedwithdietaryfibre(6%)andcalcium(0.27%).Theproductsalsoprovideafunexperiencewherethechildrencandrawonthepancakesusingthesauces.81.8%ofthechildren(n=11)approvedallthesensoryattributesand100%wouldasktheirparentstobuythepancakes.DiscussionThetypeofpreferredbreakfastofthetargetaudiencewasidentifiedanddevelopmentofanutritiousandfunbreakfastwasdeveloped.

Keywords

ProductdevelopmentSensoryevaluationforchildrenfunandnutritiousbreakfastHedonicscalingofpreferences

P.T1.007 Impactofprintingandpost-processingparametersonthetextureof3D-printedfoodproducts

ValérieGuénard-Lampron,MarineMasson,OphéliaLeichtnam,DavidBlumenthalUniversitéParis-Saclay,INRAE,AgroParisTech,France

Abstract

Howtoprocessnovelfoodwithdifferenttexturepropertiesandgivemorespacetoconsumerpersonalization?Thesearethemaingoalsof3D-printingforfoodstuffs.3D-printingenablesconsumerstocarefullyselecttheiringredientsforhealthiermealsandcreateeasilycomplexshapeswithspecifictexturedesired.Howeveronlyfewstudiesdealwiththeimpactofprintingandpost-treatmentparametersonthetextureoffoodproducts.Usingacarrot-puree-basedpasteasafood-inkmodel,westudiedtheinfluenceofdifferentprintingparametersandpost-processingconditionsonthetextureofcylindricalappetizersobtainedwithafood-printerprototypeandbakedinanoven.AResponseSurfaceDesignexperiment(26trials)wassetupinordertostudytwoprinting(nozzlediameter(2.5to6.0µm)andfillingrate(40to100%))andtwopost-processing(time(10to30min)andtemperature(120to220°C)ofbaking)parameters.Theseparameterswereselectedaftercarryingoutpreliminarytestsshowingthattheycanmodifyfinalproducttexture.Textureofobtainedappetizerswerestudiedbypenetrometrymeasurements,dimensionalprofilesandimageanalysisoftheinternalstructure.Resultsshowedthemajorinfluenceofbakingparametersonfoodtexturebutalsoasignificanteffectofthetwoprintingparameters.Apredictivemodelwasestablishedbasedonthesefourparameters.Statisticalanalysisalsoenablesaback-engineeringapproach:intherangeoftextureofthestudy,knowingthedesiredtexture,youcanknowthevaluesofthefourparameterstoapplytogetthefinalproduct.Thisfirstapproachbasedoninstrumentaltexturestudygaveussomegoodkeystocontinuewithsensorialdescription,aswellasvisualandsensoryappreciationbyconsumers.

Keywords

3Dfoodprintingfoodtextureprintingparameterspost-processing

P.T1.008 GenesandproteinsregulationduringListeriamonocytogenesFBUNTbiofilmformationat10ºCinresponsetolactocinAL705

ConstanzaMelian,PatriciaCastellano,EmilseBentencourt,FrancoSegli,LuciaMendoza,GracielaVignoloCentrodeReferenciaparaLactobacilos(CERELA-CONICET),Argentina

Abstract

Listeriamonocytogenesisafoodbornepathogenabletosurviveandmultiplyunderdifferentstressconditions.Thehighpersistenceinindustrialpremisesandfoodsisduetoitsabilitytoformbiofilm.AstrategytoovercomeL.monocytogenescontaminationconsistintheinhibitionofbiofilmformationorremovalofmaturebiofilmsthroughantimicrobialcompoundslikebacteriocin.TheaimofthisworkwasanalyzeL.monocytogenesFBUNTgenesandproteinsregulatedduringbiofilmformationat10°CexposedornottothebacteriocinlactocinAL705byusingtranscriptionalandcomparativeproteomicapproachs.ListeriawasgrowthinculturemediainthepresenceorabsenceoflactocinAL705(atsubinhibitoryconcentration)during6daysat10°C.Sessilecellsweregrowthin24-wellsmicroplatesandplanktoniccellsintubes(3ml).Genesrelatedtoaggregation,adhesion,virulence,biofilmformationandstressfactorswereevaluatedbyPCRandRT-qPCR.Thegeneslmo1601,lmo1634,lmo2016andagrAwereup-regulatedinbiofilmcells;bacteriocinadditiondecreasedtheirexpressionwhileup-regulatedluxS,agrB,agrDandlmo0327.Moreover,L.monocytogenesFBUNTproteomeunderplanktonic,lactocinAL705-treatedanduntreatedbiofilmswereanalyzedbynanoLC-MS/MS.Comparedtoplanktonicgrowth,sessilecellsinvolvedproteinabundanceshiftsassociatedwithnucleicacids(Lmo0935,RsmH)andlipids(Lmo2089,GlpD)metabolismsaswellastransport(Lmo1875,Lmo2372).WhensessilecellsweretreatedwithlactocinAL705,proteinsup-regulationweremostlyrelatedtocarbohydratemetabolismandnutrienttransport.Notably,transportsystemsasβ-glucosidaseIIABC(lmo0027),cellobiose(lmo2763)andtrehalose(lmo1255)specificPTSproteinswerehighlyoverexpressedbutmannose(lmo0098)specificPTSproteinwasdownregulated.ResultsindicatethatasublethaldoseoflactocinAL705inducedadaptationmechanismsinL.monocytogenesFBUNTsessilecellsat10ºC,whichwouldprovidevaluabledataforspecificgenestargetingtocontrolthispathogenbiofilmuponthetreatmentwithbacteriocins.

Keywords

ListeriamonocytogenesbiofilmcontrollactocinAL705geneandproteomicanalyzes

P.T1.009 CFDmodellingofnaturalfoamdecaymechanismsanddestructionmethodsusinganEuler-Eulerapproach

ThomasBernstein,ChristophGerstenberg,ChristopherMcHardy,CorneliaRauhTechnischeUniversitätBerlin,Germany

Abstract

Foamyfoodstuffslikebeer,bread,anddesertspecialtiesownahighconsumeracceptanceduetotheiruniquetexturalandsensoryproperties.Asopposedtothis,foamsintheprocessingindustryaregenerallyobstructivetoasmoothlyrunningworkflow.Whilefoamsmayreducethelevelofefficiencyinextractionandseparationprocessesduetopressurelosseswithinthecolumns,theyalsopresentamicrobialproblemforthefillingprocessofbeverages,wheremachinesarecontaminatedbyoverfoamingproduct.Spatialextentoffoamsisthecriticalparameterinprocesscontrolandresultsfromthenetsumoffoamgenerationanddecaymechanisms.Thosemechanismscanbecharacterizedbytheintensivepropertiesofliquidandgassuchasdensity,viscosity,andsurfacetensionaswellastheextensivepropertiesconsistingofbubblesizedistributionandliquidcontent.TheworkathandaimstosimulatelocalandtemporalvaryingmechanismsinthelifeanddeathoffoamsbyCFDbasedontheaforementionedparameterstopredicttheoverallfoamvolume.ThemodelisbasedwithintheEuler-EulerframeworkandutilizestheinhomogeneousMultipleSizeGroupmodel.Thereinsinglebubbles,andthusfoamlamella,arenotresolved.Insteadentrainedgasisdeployedbyaconcentrationfield.Byextendingcurrentconceptsforgeneralizedtwo-phaseflowswithanadditionalmorphologicalfunction,foamstructuresaredetectedthroughcriticalvolumefractionsofthedispersedphase.Upondetectiontransporttermswithinthemomentum,mass,andenergybalancesareadaptedforeachphasetoreflectcoupledmechanismslikedrainage,capillaryeffectsandcoarseningwithinfoams.Usingthisapproach,naturaldecayaswellasthedisruptiveeffectofthermalactorsonfoamstabilityisstudiedtooptimizethepositioningaswellasradiationintensityoftheactorswithinprocessplants.

Keywords

foamdecayCFDEuler-eulerOptimization

P.T1.010 Interactionofdairyproteinswithmodelsaliva

FrancesBrown1,AlanMackie1,QiHe2,AlisonBranch2,AnweshaSarkar31UniversityofLeeds,UK.2MondelezInternational-Reading,UK.3FoodColloidsandBioprocessingGroup,SchoolofFoodScienceandNutrition,UniversityofLeeds,UK

Abstract

Foodindustrieshavealong-standinginterestinincreasingtheproteincontentoffoodproducts,however,increasingproteinconcentrationoftengeneratesundesirablemouthfeel.Althoughthespecificmechanismsofsuchadversesensorialperceptionremainpoorlyunderstood,wehypothesizethatitismechanisticallylinkedtoelectrostaticinteractionbetweenproteinandsalivaduringoralprocessing.Totestthishypothesis,weusedvaryingconcentrations(0.1-10wt%)ofmodeldairyproteinsandinvestigatedtheirphysicochemicalandmaterialpropertiesinthepresenceofmodelsalivacontainingpurifiedbovinesubmaxillarymucin1(BSM)at37○C.Softtribologywasperformedusingglass-polydimethylsiloxane(PDMS)contactsurfacestoanalysethelubricationbehaviourofproteins,modelsalivaandprotein-salivamixtures(1:1to1:4w/w)at2Nload.Bothmodelsalivaandproteinsreducedfrictioncoefficientsintheboundaryregimeascomparedtothebuffer.Interestingly,anenhancedlubricationbehaviourwasobservedinprotein+modelsalivamixture,possiblyassociatedwithelectrostaticrepulsionofsaliva(ζ-potential–5mV)withtheproteinatneutralpH(ζ-potential–23.5mV),resultinginformingathickerlocallyphase-separatedlubricatingfilminthecontactzone.Ongoingexperimentswillassesstheseinteractionsfurther.Acknowledgement:FundingfromtheBBSRC-MondelezDTPisacknowledged.Reference:1A.Sarkar,F.Xu,S.Lee(2019).AdvancesinColloidandInterfaceScience,273,ArticleNo.1020342F.Xu,E.Liamas,M.Bryant,A.F.Adedeji,E.Andablo-Reyes,M.Castronovo,R.Ettelaie,T.V.J.Charpentier,S.LeeA.Sarkar,(2020).AdvancedMaterialsInterfaces,7,ArticleNo.1901549

Keywords

TribologyModelSalivaLubrication

P.T1.011 Opportunitiesforcleanlabeltechnologyforfoodindustry:Thecaseforicecream

AnthonyMutukumira,ReihanehFeizi,KelvinGohMasseyUniversity,NewZealand

Abstract

Globally,thenumberofpeopleratingingredientrecognitionasveryimportantisincreasing.Consumersprefertoavoidfoodadditivesespeciallysynthetic,chemicalandartificialsoundingtypes.Thisconcernisrelatedtoageneralfearofchemicalsandtheirassociationwithdiseases.Thecleanlabelpropositionisgenerallyconsideredtobeseekingfornaturalalternativestochemicalsoundingfoodadditives,andlistingnamedingredientsonlabelsratherthanE-numbers.Consumerspreferminimallyprocessedproductswithsimpleingredientlistswhichcontainkitchen-typeingredientsthatcanbeeasilyrecognisedwiththeknowledgeoftheirorigin.Theconceptwhichiscalled‘cleanlabel’isdrivenbytheconsumer’sneedtounderstandfoodlabels,desirefortransparency,andincreasinginterestinhealthandwellbeing.Intheice-creamindustry,therehasbeenattemptstosearchforpotentialalternativeingredientsandprocessingmethodswhichhelptoproduceicecreamfreefromconventionaladditivesandE-numbers.ThishighlightstheincreasinginterestinsubstitutingcommercialadditivesandE-numberswithnaturalandcleaneringredients.

Keywords

cleanlabelnaturalproductsE-numbersicecream

P.T1.012 Consumerbeliefstowardsmeatproductscontainingoffalextracts

MarLlauger,RicardBou,AnnaClaret,LuisGuerreroInstituteofagrifoodresearchandtechnology(IRTA),Spain

Abstract

Objective:Theincreasedglobaldemandforproteinandanimal-basedproductsrequiresabetteruseofresourcesbyimprovingtheutilizationofby-products.Inthiscontext,itisessentialtoexploreconsumerbeliefsaboutoffalandvisceraandtheirpotentialuseforhumanconsumptionasfoodingredient.

MaterialandMethods:FourhundredSpanishconsumerswerebalancedbygenderandagedbetween20and63years.Thesurveyconsistedof32questionsaccordingtotheTheoryofPlannedBehaviorwith9itemsonbehavioralbeliefs.Eachoftheseitemswasassessedona7-pointLikertscale.ToidentifysegmentsofconsumerswithsimilarbeliefsandattitudepatternsanAgglomerativeHierarchicalClusterAnalysiswasperformed.TheclustervaliditywascheckedbymeansofaDiscriminantAnalysis.Inaddition,anANOVAwascarriedouttoexplorethedifferencesbetweenclusters.

Results:Overall,mostparticipantsbelievedthatthedevelopmentofmeatproductscontainingoffalextractswouldprovidemorenutritious,cheaperandsustainableproducts.However,theseproductswereperceivedaslesshealthy,moredisgusting,moreartificial,andcontainingundesirablecompounds.Threeconsumersegmentswereidentifiedbymeansoftheclusteranalysis.Cluster1(n=202;positiveview)wascharacterizedbytheirpositiveattitudetowardstheuseofoffalextractsonsensorypropertiesandnutritionalvalueofthedevelopedmeatproducts.Cluster2(n=94;healthconsciousconsumers)wascharacterizedbytheperceivedpositiveimpactonenvironmentalsustainabilityandaffordablepricesofmeatproducts.Cluster3(n=104,negativeview)wascharacterizedbythenegativeperceptionoftheseproducts,especiallyregardingsensoryproperties,healthandenvironmentalsustainability.

Conclusion:Accordingtoconsumersbeliefs,thereisanoticeablepotencialforacceptanceofmeatproductscontainingvisceraandoffalextracts.However,specificmarketingstrategiesneedtoaddresstoimprovethosebeliefsofcluster2andspecially3.

Keywords

consumerbeliefsclusteranalysisoffalextractsmeatby-products

P.T1.013 Fermentationofmincedmuscletissueofthenorthernbluewhitingwithavarietyofprobioticbacteria

AndreiGlukharev,AlexandraDemid,VasiliiVolchenko,AnastasiaChurilina,SofiiaBarabashinaMurmanskStateTechnicalUniversity,Russia

Abstract

Introduction:Currently,thereisagrowinginterestinusingprobioticbacteriafortheproductionoffishproducts.Fishisavaluablesourceofanimalproteins,minerals,fat-solublevitamins,antioxidantsandotherbiologicallyactivecompounds.Theuseofprobioticbacteriaintheproductionoffishproductswillsavevaluablefishmusclemass,improveitsorganolepticpropertiesandincreasethenutritionalvalueanddigestibilityofrawmaterials.However,theuseofdefinitestrainsofprobioticbacteriainfishproductsisstilllimited.Thus,theaimofthisstudywastoevaluatetheperformanceofvariousstrainsofprobioticbacteriaintheproductionoffermentedsemi-finishedproductfrommincedmuscletissueofthenorthernbluewhiting(Micromesistiuspoutassou).Methods:FermentationofmincedmuscletissueofthenorthernbluewhitingwascarriedoutusingL.Plantarum,L.Casei,S.Thermophilus(5wt.%)andsucrose(2wt.%).Thefermentationprocess(37ºC)wasmonitoredfor24hours,forthispurposethetotalnumberofprobioticbacteria,biochemical(pH,acidity),chemical(non-proteinandaminenitrogen),functionalandtechnological(waterholdingcapacity),structuralandmechanical(penetrationforce),organolepticandcolorimetric(whiteness)indicatorsweredetermined.Results&Discussion:Theeffectofindividualprobioticstrainsonthepropertiesofthesemi-finishedproductduringfermentationwasevaluated.Thenumberofprobioticbacteriaincreasedduringfermentation,pathogenicbacteriawerenotdetected.ItwasshownthatthegrowthofprobioticbacteriawasaccompaniedbyadecreaseinpH,anincreaseinacidityandlevelsofnon-proteinandaminenitrogen.Besides,achangeinthesmell,colorandtextureofthesampleswasobserved.Asemi-finishedfishproductwithahighcontentofviableprobioticcellswasobtained,whichcanbeusedtopreparenewfunctionalfishfoodproducts,aswellasfeedmaterials.Acknowledgments:ThestudyissupportedbyTheRussianScienceFoundation,projectNo.16-16-00076.

Keywords

Fermentedfishnorthernbluewhitingprobioticssemi-finishedproduct

P.T1.014 Pulsedelectricfieldsimprovecarrottexturepreservationduringthermalprocessingthroughdemethylesterificationandcrosslinkingofpectin

LucieG.Moens,ElienDeLaet,JoséphineVanWambeke,AnnVanLoey,MarcE.G.HendrickxKULeuven,Belgium

Abstract

Pulsedelectricfield(PEF)technologyusesshortelectricpulsestopermeabilisethecellmembraneofplantcellsthroughcellelectroporation.Thisimprovesmasstransportthroughoutthetissue,causesturgorpressurelossandsoftensthetexture.StudiesabouttheeffectofPEFontexturedegradationduringsubsequentthermalprocessingandonthestructureandorganisationofthetexturedeterminingcellwallpolymerpectin,however,arescarce.Inthisstudy,itwashypothesizedthatPEFfacilitatesenzymaticconversionsofpectininthecellwall.Moreexactly,itwashypothesizedthatPEFpromotespectinmethylesterase(PME)activity,reducingthedegreeofmethylesterification(DM)ofpectinandenablingtheformationofCa2+-crosslinks.Itwasalsohypothesizedthateffectsonotherenzymesinvolvedinpectincrosslinking(e.g.peroxidase)couldnotbeexcluded.PectinwithalowDM(whichcanbeobtainedaftermildthermalprocessingat60°C)isalreadyknowntoshowslowerdepolymerisationbybeta-eliminationduringcooking.Alsothepresenceofcrosslinkedpectinmayslowdowntexturedegradationduringcooking.Therefore,thecookingbehaviourofcortexandvascularcarrottissuewascomparedafteramildthermalpretreatment,aPEFpretreatmentandacombinedPEFandmildthermalpretreatment.TheDMandthecellwallmaterialboundcalciumandphenolicsweredeterminedusingFourier-transformationinfraredspectroscopy,inductivecoupledplasma-opticalemissionspectrometryandhighperformanceliquidchromatographywithadiodearraydetector,respectively.TheresultsobtainedclearlydemonstratethataPEFpretreatmentisabletoslowdownthecookingbehaviourofbothcarrottissues,theeffectbeingmostpronouncedforvasculartissue.Thecombinationpretreatmentresultedintheslowestcookingbehaviour.ThesedifferencesintexturecouldbeexplainedbyalowerDMandimprovedpectincrosslinking.Giventheabove,PEFcanbeconsideredfortexturepreservationoffruitsandvegetablesduringthermalprocessing.

Keywords

pulsedelectricfieldthermalprocessingtexturepectin

P.T1.015 Asparaginasetreatmentforreductionofasparagineinpizzadough

CleliaCovino,AngelaSorrentino,ProsperoDiPierro,PaoloMasiUniversityofNaplesFedericoII,Italy

Abstract

Acrylamide(H2C=CH-CO-NH2),isatoxicsubstanceproducedbyMaillard'sreactionathightemperaturesinbakedfoods.Ithasadverseeffectsonhumanhealth,andthusEFSArecommendsdonotexceedthedoseof0.17mg/kgb.w.perday.Thebenchmarklevelsallowedinfoodsarebetween50and1000µg/kgofproductasestablishedintheRegulation(EU)2017/2158.Inordertoovercomethisproblem,actionmustbetakentoreducethereactionbetweenasparagineandreducingsugars,whichleadstotheformationofacrylamideinbakeryproductssuchaspizza.ThisreactioncanbeinhibitedusingtheenzymeL-asparaginase,whichconvertsL-asparagineinasparticacidandammonia.Inthisproject,thereductionofasparagineinpizzadoughbyasparaginasetreatmentisstudied.Forthisaim,thewheatflouristreatedwiththecommercialenzyme“Preventase”inthreedifferentformulations.Substrate,enzymeconcentration,watercontentandmixingconditions,suchastimeandspeed,areconsideredfortheenzymetreatment.Finally,theasparaginecontentisdetectedindoughsamplespreparedwithorwithoutPreventAse.Thefinalreductionofacrylamidewillbeevaluated,uponassessingtherheologicalpropertiesofenzyme-treateddoughsaswellasleavening,temperatureandcookingtime.However,Maillard'sreactioniscrucialtothetasteandthecolourofcookedfood,therefore,physico-sensorycharacteristicsofcookedpizzawillbealsoinvestigated.

Keywords

acrylamideL-asparaginasepizzadoughrheologicalproperties

P.T1.016 PlasmaActivatedWater:AnovelbiocontrolstrategytowardsListeriamonocytogenesbiofilms

PaulaFernández-Gómez1,AvelinoAlvarez-Ordóñez1,MercedesLópez1,MiguelPrieto1,JamesL.Walsh2,MortenSivertsvik3,EstefaníaNoriegaFernández31UniversidaddeLeón,Spain.2UniversityofLiverpool,UK.3NofimaAS,Norway

Abstract

ThefoodbornepathogenListeriamonocytogenesisaseriousconcerninthefoodindustry.Duetoitsbiofilm-mediatedabilitytopersistinindustrialenvironmentsanditsbiocidetolerancecapacity,newbiocontrolstrategiesarebeingexplored.Theuseofnon-thermalatmospheric-pressureplasmafortheactivationofwaterandliquidsthroughtheirexposuretoaplasmadischargehasgainedinterestoverthepastdecadewithregardstodecontaminationoffoodproductsandprocessingenvironments.Thetypicalacidificationandthepresenceofreactiveoxygenandnitrogenspecies(RONS)intheplasmaactivatedwater(PAW)havebeenrelatedtoitsantimicrobialactivity.Furthermore,thePAWstoragecapacity,offsitegeneration,possibilityforself-sanitationandreactivation,andeco-efficientproductionfacilitateitsimplementationinthefoodindustry.Inthepresentstudy,theinfluenceofPAWgenerationconditions(power,activationtime)andrefrigeratedstorageonthechemicalcomposition(pHandlevelsofhydrogenperoxide,nitratesandnitrites)andantimicrobialefficacyagainstL.monocytogenesplanktoniccellsandbiofilmswasevaluated.Overall,thepHvalueswerelowerandtheRONSlevelshigherwhenthePAWwasgeneratedatthehighestplasmapowerandthelongestactivationtime.ThepotentialofPAWformicrobialdisinfectionwasdemonstratedonacocktailofthreeL.monocytogenesstrainsonplanktonicstate,achievinglogarithmicreductions(lr)of2.5andhigherthan4.9after5and60minexposure,respectively.PAWantimicrobialactivityonL.monocytogenesbiofilmswaslowerthanintheplanktonicstatebutstillabletoachievelrof1.5onstainlesssteeland1.2onpolystyreneafter15minexposure,andlrhigherthan3.9onstainlesssteeland3.7onpolystyreneafteratreatmentof30min.Thus,PAWhasbeendemonstratedasasustainableandpromisingalternativetotraditionalsanitizersappliedinthefoodindustryforbiofilmremoval.

Keywords

Plasmaactivatedwater(PAW)ListeriamonocytogenesBiofilmremovalPAWcompositionandstorability

P.T1.017 Highmoistureextrusion:Asmall-scaleapproachtoanalysethetechnologicalpropertiesofplantproteinsfortheproductionofmeatanalogproducts

ValeriePietschThermoFisherScientific,Germany

Abstract

Highmoistureextrusionhashighpotentialtorespondtotheincreasingdemandforplantprotein-basedmeatanalogproductsinaneconomicandecologicalway.Currently,themostabundantproteinsourcesusedfortheproductionofmeatanalogspresentsoyprotein,wheatgluten,peaprotein,ormixturesthereof.Withtheincreasingneedtoprovideenoughproteinforhumannutrition,interestisrapidlygrowinginproducingmeatanalogsfromnovelplantproteinsourcessuchaspeaprotein,rapeseedprotein,peanutprotein,oralgae.Inthiscontext,unknownrelationshipsbetweenthetechnologicalpropertiesofplantproteinsandtheextrusionprocessdesigndeterminethestructureandqualityoftheresultingmeatanalogstructure.Thus,astronginterestexiststoevaluatethecapabilityofnovelplantproteinsourcestoachieveproductsthatmatchconsumers’expectations.

Amodularbenchtopextruderwasappliedtoinvestigatethecapabilityofdifferentplantproteinstoproducemeatanalogproducts.Todeterminetherelationshipbetweenthetechnologicalpropertiesofplantproteins,extrusionprocess,andproductstructure,oscillatoryrheologicalmeasurementscombinedwithsimultaneousmicroscopyandRamanspectroscopywereconducted.Theobtainedresultsexemplifyforthefirsttime,howtheinformationgainedfromoscillatorymeasurementscanbelinkedtothefinalstructureofmeatanalogproductsaswellaschangesinthemolecularproteinstructurethatdetermineitstechnologalproperties.

Finally,thesefindingscanbeusedtoapplyRamanspectroscopyasinlineprocessanalyticaltooltoscaleuptheextrusionprocessfromlaboratorytopilotscale.Sincemostlypilotscaleextrudersareavailableinfoodindustry,investigatingthesuitabilityofvariousproteinsourcesforthisapplicationtypicallyinvolvesalabor-intensivedevelopmentprocessrequiringlargeamountsoftestmaterial(>10kg).Thepresentedapproachshows,howthedevelopmentfootprintcanbereducedbytestingnovelproteinsourcesatmuchsmallerscales(<100g).

Keywords

extrusionmeatanalogplantproteincombinedmethods

P.T1.018 Theholistico-reductionistSigaclassificationaccordingtothedegreeofprocessing:Atoolforthinking,optimizingfoodforhealth

ArisChristodoulou,KellyFrank,AnthonyFardet,SylvieDavidouSiga,France

Abstract

Between2010and2019,morethan40epidemiologicstudiesfondpositiveassociationsbetweenexcessconsumptionofultra-processedfoodsandthedevelopmentofchronicdiseases(obesity,hypertension,type2diabetes,cardiovasculardisease,alteredmicrobiota,all-causemortality,weightgain,metabolicsyndrome...).ThequalitativeNOVAclassificationoffoodsaccordingtotheirdegreeofprocessingiswidelyusedworldwidebyresearchers,andalsorecognizedbyseveralinternationalinstitutions(FAO,WHO,UNICEF,PAHO…).NOVAdefinesultra-processedfoods(UPFs)bythepresenceofprocessedindustrialingredientsand/oradditivestomodifythesensoryproperties(aroma,taste,colourandtexture)ofthereconstitutedfoods,called‘cosmetic’compoundssincemodifyingtheappearanceoffoods.Somedrasticprocessesdirectlyappliedtofoodarealsomarkersofultra-processing(MUPs).However,intheintenttodevelopanelaboratedtoolformanufacturers,retailersandcommunitiestheSigaclassificationwasdevelopedbycombiningthefourholisticNOVAgroupswithfournewmorereductionistsubgroupsconsideringtheimpactofprocessingonthefood/ingredientmatrix;thecontentsofaddedsalt,sugarandfat;thenature,numberandpotentialhealthriskofMUPs.HowcanSigatoolsbeusedtoimprovethequalityofthefoodofferedtoconsumers?Concretecaseswillbedeveloped.Forexample,analysisof24,000packagedfoodsrepresentativeofthefoodsupplyinthesupermarketwithregardtothedegreeofprocessingshowthat67%areUPFs.ThesamemethodologywasusedtodetectUPFsandimprovethefoodsupplyforschoolmealsandindustrialsproducts.Finally,ourresultsalsoshowthatisisnotsufficienttorelyonlyonadditivesornutritionaldatatotackleultraprocessedfoodissueandevaluatetheoverallfoodhealthpotential.

Keywords

Ultra-ProcessedFoodsAdditivesIngredients

P.T1.019 Beta-carotene’sconcentrationinhighamylosestarchnanoparticlespreparedwithcoldgelatinization

PanagiotisLoukopoulos,DespoinaKapama,LydiaValasi,ChristosPappas,KostasBethanis,PavlosTzamalis,IoannaMandalaAgriculturalUniversityofAthens,Greece

Abstract

Inthepresentstudybeta-carotene,guestcompound,wasencapsulatedinahighamylosestarch(HAS)thatwasthecarrier.Theobjectiveofthisresearchwastofindouttheconcentrationeffectsoftheguestcompoundonthecarrierparticles’characteristics.HASwasusedasanencapsulantinitsV-formandb-carotenewasphysicallyentrappedinthemodifiedstructureofthestarch.InordertochangeHASB-typetoV-typeacoldgelationtreatmentatambientconditionswasappliedusingNaOHsolution.Afterthenanoparticleproductionanannealingtreatmenttookplaceinordertoincreasenanoparticlecrystallinity.Nanoparticleswereproducedasguestandtreatedcarrierweremixedtogetherundermildstirring.Beta-caroteneencapsulationwasverifiedusingTransformInfraredSpectroscopy(FTIR),particlecrystallinitywasmeasuredusingX-rayDiffraction(XRD)andcolor,particlesizeandencapsulationefficacyweredetermined.Theresultsofourstudyseemedthattheconcentrationoftheguestcompounddidnotplayedacrucialroleintheencapsulatingefficiency,orinthestructureofthenanoparticles.Additionally,theFTIRstudyconfirmedthatinallthesamplesthebeta-carotenewasencapsulatedintheHASmatrix.Theonlypartthatwasaffectedwasthecolor,whichcouldbeexplainedbysomeamountofbeta-carotenethatwasnotencapsulated.

Keywords

Highamylosestarchnanoencapsulationbeta-caroteneannealing

P.T1.020 Dynamicmembranemicro-foamingofshear-sensitive,rheology-tailoredfatcrystal-meltsuspensionsandoleogels

KimMishra1,DamienDuufour2,ErichWindhab11SwissFederalInstituteofTechnologyZürich(ETH),Switzerland.2UbertoneSA,France

Abstract

Micro-foamingoffat/oil-basedfoodsisofongoinglygrowinginterest,sincethemicro-foamstructuregeneratesadesirablesmooth/creamytexturalmouthfeelwhileimpactingbeneficiallyoncaloriedensityreduction.Dynamicmembranemicro-foaminghasprovedtobeapromisingtechnologyfordispersingliquidsorgasesunderwell-definedlowviscousenergydissipationconditions.Thisiskeyformicro-foamingoffatmelt-basedcrystalslurriestoavoidre-meltingoffatcrystalswhichshallbeappliedforpickering-andnetwork-stabilizationofmicro-foamsfromfats,fatcontinuousemulsions/suspensionsandoleogels.Fats/oilsaremixturesoftriglyceridesandshowatransitionfromNewtoniantotransientlynon-Newtonianrheologyuponcrystallization.Duetothehighlydynamicnatureoffatcrystallizationunderappropriatefoamingconditions,anin-linerheometrytechniquewasappliedforprocesscontrolinthisstudy:theso-calledUltrasoundDopplerPressureDifference(UVPPD)methoddevelopedrecentlyinourETH-FPElabenabledustoaccuratelymeasuretherheologicalpropertiesofpalmkernelbasedoil/fatcrystalsuspensionsin-line.Theyieldstressτ0ofsuchwasprovedtobearheologicalkeyparameterdetermininggasbubblestabilization.Itsdependencyonsolidfatcontent(fSFC)andcrystalmorphologywassuccessfullyfittedwithamodelproposedbyMarangoniandRogersvaryingtheprimaryparticlesizewhilekeepingthefractaldimensionandtheinterfacialtensionconstant.Accordingly,novelfatfoam-basedspreadswithmeanbubblesizebelow10micronsandoverrunupto500%wereprocesseduptopilotscale.Theseresultscreateabasefornewproductdevelopmentavenuesconcerningfoamedfoodproductsof(i)largelyreducedcaloricdensity,(ii)pleasantsensoryperceptioncharacteristicsand(iii)increasedmechanicalandthermalstabilityaswellasmeansfortailoredprocessingofsuch.

Keywords

fat-basedmicro-foamsoleogelsdynamicmembranemicro-foamingin-linerheometry

P.T1.021 Effectoftransglutaminaseonrheological,texturalandmicrostructuralpropertiesofBambaraproteinhydrogels

FaithMatizaRuzengwe,EricO.Amonsou,TukayiKudangaDurbanUniversityofTechnology,SouthAfrica

Abstract

Interestinplantprotein-basedhydrogelswithdesirablestrengthhasbeenincreasinginrecentyears.Inthisstudy,Bambaragroundnutproteinisolate(BPI)wascrosslinkedwithtransglutaminase(TGase)(0–25U/g)duringgelationandrheological,texturalandmicrostructuralpropertiesoftheresultinghydrogelswereinvestigated.TreatmentwithTGaseupto15U/gresultedintheformationofahomogeneousnetworkandstructuredhydrogelswithsmallpores.G’ofTGase-treatedBPIhydrogelswasmorethanten-foldhigherthanG”throughoutthefrequencyrangeof0-100rad/s,suggestingthedominanceoftheelastic-likebehavior.BPIhydrogelwiththehighestG’(6967Pa)andhardness(5.60N)wasformedat15U/gTGaseactivity.Thehydrogelhadahighdistributionβ-sheets(53.52%)andα-helixes(26.17%)ascomparedtotheβ-turnsandrandomcoils.However,afurtherincreaseinTGaseactivitydidnotimprovethehydrogelproperties.TransglutaminasemediatedcrosslinkingofBPIhydrogelwasdemonstratedbymodelreactions,reductioninamineandthiolgroupsandtheformationofanewproteinband(56kDa)incrosslinkedhydrogels.Overall,TGasepromotedtheformationofastronggelwithastructurednetwork.

Keywords

HydrogelsFrequencysweepHardnessBambaraproteinisolate

P.T1.022 Variousapplicationsofplant-baseddairyalternatives

NilayŞekerinDohlerGıdaA.S.,Turkey

Abstract

Cow’smilkisoneofthemostimportantnutrientsourcesinthehumandietanddairyproductsthatarewidelyconsumedaroundtheworld.Theconsumptionofcow’smilkhasfallenby15%intheUSsince2012,whiledemandofplant-basedmilksubstituteshavegrownby61%withinthesametimeperiod,reaching2,11billionUSDinsalesin2017.Someofthesesubstitutescanbelistedassoymilk,almondmilk,coconutmilkandhazelnutmilk.Thetrendisdrivenbyconsumerpreferencesfornewflavorsandtastefollowedbyhealthreasons,dietpreferencesandethicalreasons.Non-dairyapplicationsincreaserapidlyasaresultofhighdemandinthemarket.Milksubstitutes,plant-basedyoghurts,non-dairyprobioticfoodsareexamplesofsuchapplications.Foodindustryfacewithvarioustechnologicalchallengessuchasmaintainingthestabilityofcolour,providingthesuitabletasteandtexturefortheconsumers.Inthisstudy,non-dairyapplications,technologicalchallengesandsolutiontothesechallengesarereviewed.Thisreviewwillsupportfuturestudiesbyintroducingdifferentapplicationsandcreativewaystoovercomepossiblechallenges.

Keywords

non-dairyplant-basedvegan

P.T1.023 Impactofmildovenprocessonvioletandorangecauliflower(Brassicaoleraceavar.botrytisL.):Anoverviewonphytochemicalprofile

AncutaNartea1,AlessandraGiardinieri1,2,EdoardoBartolucci1,OscarNúñez2,NataleGiuseppeFrega1,DeborahPacetti11MarchePolytechnicUniversity,Italy.2UniversityofBarcelona,Spain

Abstract

Coloredcauliflowerisasourceofbioactivecompounds,hydrophilicandlipophilic,whichduringcookingaredifferentlyaffectedbyheat.Thisstudyaimedtocomparetheimpactoftraditionalboilingwiththatofinnovativemildovenprocess(steamovenandsous-vide)performedatlowtemperature,forshorttime,byusingsteamingasheattransfermean,onphytochemicalcompounds(phenols,glucosinolates,carotenoids,tocopherols,phytosterols)ofvioletandorangecauliflower,resurgentvarietiesonthemarket.Theeffectofcookingtime(10,25,and40min)ontheconcentrationofsuchcompoundswasalsoassessedineachtestedprocedure.PhenolsandglucosinolateswereanalyzedbyUHPLC-ESI-HRMS(Q-ExactiveOrbitrap)andPLS-DAwasusedasasupervisedclassificatorymethodofsamplesaccordingtothecookingprocedureandtime.ThehighestVIP(VariableImportantProjection)valuesallowedtodetectthemostdiscriminantmolecularfeatures.Carotenoids,tocopherols,andphytosterolswereanalyzedbyUPLC/PDA,UPLC/FL,andGC-EI/MS,respectively.PLS-DAallowedaselectionofthemostdiscriminantamongthetargetedphenolics(i.e.Caffeoyl-quinicacid)andglucosinolates(i.e.4-mercaptobutyl)tocharacterizesamplesaccordingtothecookingproceduresandtimes.Theresultssuggestthatbothsteamovenandovensous-videproceduresseemtobepreferableincomparisontoboilingtoincreasetheconcentrationlevelsofphenolsandglucosinolatesinbothcauliflowers.Boilinghadthehighestpositiveimpactoncarotenoids(lutein,α-carotene,β-carotene),tocopherols(α-,γ-andδ-tocopherol,thelastonequantifiedforthefirsttimeinorangecauliflower)andphytosterols(campesterol,β-sitosterolandstigmasterol),increasingwithcookingtime(10,25min)whencomparedtorawsamples(orangeandviolet).Steamovenandovensous-videsamplesdisplayedsimilarcontentsofthosecompounds,lowerthanboiling.Differentcauliflowervarieties(orangeandviolet)shouldbecookedwithapreferentialmethod(heattransfermeanandtime)focusedonthepreservationoftargetedbioactivecompounds(lipophilicorhydrophilic).

Keywords

UHPLC-HRMSphenolscarotenoidsglucosinolates

P.T1.024 Studyonreleasetechniquesofbioactivecompounds:Thecaseoffresheggpasta

CarolinaCantele1,NicolòIvanSalgarella1,VladimiroCardenia1,DanielaGhirardello1,ManuelaGiordano1,GiuseppeZeppa1,SamueleGiovando2,SilviaMolino2,MartaBertolino11UniversityofTurin,Italy.2SilvateamS.p.a.,Italy

Abstract

Pastaisoneofthemostconsumedfoodsintheworldbuthasalowcontentofbioactivecompounds.Therefore,thepossibilityofaddingfunctionalingredientstopastahasbeenthefocusofnumerousstudiesandthemostinterestingresultsincludeproductsenrichedwithphytochemicals.Amongthem,tanninsarenaturalcompoundswithprovenbiologicalandpharmacologicalactivities.However,mostofthesecompoundsaresolubleinaqueoussolutionsandtheirconcentrationcoulddecreaseduringthecookingphaseofpasta.Thus,thepresentstudyaimedtoanalyzethereleaseofbioactivecompoundsduringcookingoffivedifferenttypesoftannins(kindlyprovidedbySilvateamS.p.a.)addedtofresheggpastainthreedifferentconcentrations(0.25%,0.50%and1%onthetotalamountoftheflour),byapplyingdifferentcookingtimes(2,4and6minutes).Moreover,inordertoevaluatetheeffectofthesurfaceofthepastaexposedtowaterontherateoftherelease,threedifferentpastashapesweretested,havingthesamesectionbutdifferentexposedsurface.Asregardsthetotalphenoliccontent(TPC)andtheantiradicalactivity(RSA)ofthecookedpasta,significantdifferences(p<0.05)emergedinrelationtothetypeandconcentrationoftanninandthedifferentcookingtimes.Nosignificantdifferenceswerefoundamongthethreedifferentshapesofpasta.Ontheotherhand,theincreaseoftheTPCinthecookingwaterwasdirectlyproportionaltotheincrementofcookingtimeandtanninconcentrationintheuncookedpasta.However,itwasfoundthatthetypeoftanninandtheshapeofthepastadidnotsignificantlyinfluencethesolubilizationofthecompoundsinthewater.Furthermore,thelossofthesebioactivecompoundswasalwayslessthan50%ofthequantityaddedintherawsample,eveninthecaseofovercooking(6minutes).

Keywords

tanninscookingreleasepastashapesantiradicalactivity

P.T1.025 Mechanicalglasstransitiontemperatureandtexturalpropertiesofplainandstarch-basedcookie

TomochikaSogabe,YoshioHagura,KiyoshiKawaiHiroshimaUniversity,Japan

Abstract

Texturalpropertiesoflow-moisturefoodproductssuchascookiechangedrasticallybecauseofglasstransitioninducedbywatersorption.Inourpreviousstudy,effectofwatersorptiononthemechanicalglasstransitiontemperature(Tg)andtexturechangeofaplaincookiewasinvestigated.Recentlytherehasbeenconsiderableinterestinstarch-basedcookiebecauseofnoglutenandlowfat.ThepurposeofthisstudywastounderstandTgandtexturalpropertiesofstarch-basedcookieasafunctionofwatercontent.Theresultswerecomparedwiththeplaincookiereportedpreviously.Acommerciallyavailablestarch-basedcookiewasemployed.Samplesweredehydratedandthenequilibratedat25ºCinadesiccatorwithvarioustypesofsaturatedsalt.Tgofthesampleswereinvestigatedusingathermalrheologicalanalysis.Textureproperties(fractureforce,fractureenergy,andnumbersofthefracturepeakinforce-deformationcurve)wereinvestigatedusingatextureanalyzer.Mechanicalglasstransitioncouldbeclearlyobservedasaforce-drop,andTgwasdeterminedfromthedeparturepointoftheforce-drop.AnhydrousTgofthestarch-basedcookiewaslowerthanthatofplaincookie.TheTgdecreasedwithincreaseinwatercontentbecauseofwaterplasticizingeffect.TheTg-depressionbehaviorofthestarch-basedcookiewaslowerthanthatofplaincookie.FromtheTg-depressionbehavior,criticalwatercontent(watercontentatTg=25ºC)wasevaluated.Thestarch-basedcookiehadhighercriticalwatercontentthantheplaincookie.Texturalpropertieswerechangeddiscontinuouslyatthecriticalwatercontentbecauseofglasstransitioninducedbywatersorption.Thestarch-basedcookieshowedalowerfractureforce,lowerfractureenergy,andhighernumberoffracturepeaksthantheplaincookie.Theglasstransitionandtexturalpropertiesofthestarch-basedcookiewillbeattributedtolowerfatcontentandhigherporositythantheplaincookie.

Keywords

mechanicalglasstransitionWatersorptionTexturestarch-basedcookie

P.T1.027 Framingeffectofsaltreductionforhypertensionprevention:Adiscretechoiceexperiment

KenjuAkai1,KeikoAoki2,TsunetakaKijima1,ShozoYano1,MasayukiYamazaki1,MinoruIsomura1,ToruNabika11ShimaneUniversity,Japan.2KyushuUniversity,Japan

Abstract

Objective:Toevaluatetheimpactofpositiveandnegativeinformationabouttheriskofsaltintakeforhypertensiveandnon-hypertensiveparticipants.Design:Adiscretechoiceexperiment.Setting:AnInternetsurveyinJapan.Participants:5,116people(2,425hypertensiveand2,691non-hypertensive;responserate=57.5%;50%men).Interventions:Beforeandafterthestudy.Theinformationondamageofhypertensionandtherelationshipbetweenhypertensionandsaltintakewasprovidedbetweenthefirst12choicesetsandthesecond12choicesets.MainOutcomesMeasures:Weestimatedparticipants’preferencesforreduced-saltlunchboxesafterreceivingpositiveandnegativeinformationandthedifferenceinmarginalwillingnesstopay(MWTP)forreducedsaltbetweenpre-andpost-information.Results:Bothgroupspreferredtheless-expensive,lower-calorie,andreduced-saltlunchbox.Hypertensiveparticipants’MWTPforreduced-saltfoodssignificantlyincreased—from102JPY(95%confidenceinterval(CI),93to113JPY)to202JPY(95%CI,184to223JPY)and99JPY(95%CI,90to110JPY)to166JPY(95%CI,150to184JPY)—afterpositiveandnegativeinformation,respectively.Further,non-hypertensiveparticipants’MWTPsignificantlyincreased—from66JPY(95%CI,60to73JPY)to141JPY(95%CI,125to160JPY)and64JPY(58to70JPY)to121JPY(112to131JPY)—afterpositiveandnegativeinformation,respectively.PositiveinformationinducedsignificantlyhigherMWTPthandidnegativeinformationforbothnon-andhypertensiveparticipants(P<0.001).Conclusions:PositiveinformationledtoahigherMWTPforreduced-saltlunchboxesthandidnegativeinformation;thus,doctorsshouldprovidepatientswithpositiveinformation,whichmayalsobeusefulforhypertension-preventionawarenesscampaigns.

Keywords

saltreductionWTPhypertensionsurvey

P.T1.028 Unravelingthemolecularmechanismofinvitrogastriclipolysisthroughtheadvancedmulti-responsemodelingtechnique

MarcosRicardoInfantesGarcia,SarahVerkempinck,TaraGrauwetKULeuven,Belgium

Abstract

Background:Itisgenerallyacceptedthatgastriclipasepreferentiallycleavesthesn-3positionoftriglycerides.Gastriclipasestereospecificitystudieshavemainlyfocusedondetectingtheenantiomericdiglyceridesproducedfromthehydrolysisofthesn-1/3positionsthroughlaboriousandexpensivechromatographicmethods.However,otherproductssuchasmonoglyceridesandevenglycerolcanbealsoproducedbygastriclipaseactivitybutarenotreported.Inthisresearch,weaimedtoelucidatethemolecularmechanismofinvitrogastriclipolysisbyintegratingmultiplelipolysisresponsesquantifiedasafunctionofdigestiontime.Methodology:Fivedatasetsfromtwopreviousstudieswereconsidered(Table1).Inallcases,O/Wemulsionswereformulatedwithtriolein(5%,w/w)anddifferentemulsifiers(1%,w/w)andsubjectedtoinvitrogastricdigestion(conditionsindicatedinTable1).IndependentchymesampleswerecollectedtoquantifythelipolysisproductsbyNP-HPLC-CAD.Multi-responsemodelingofthedatasetswasperformedusingthe‘procmodel’ofthestatisticalsoftwareSAS(version9.4).Resultsanddiscussion:AnovelHPLCtechniqueallowedthequantificationofmultiplelipolysisproductswithinasinglerun.Themolecularmechanismsofgastriclipolysiswereelucidatedfromdatasetsgeneratedfromthereleaseoftriolein(TAG)hydrolysisproducts:sn-1,2/2,3-diolein(sn-1,2/2,3-DAG);sn-1,3-diolein(sn-1,3-DAG);sn-2-monoolein(sn-2-MAG);sn-1/3-monoolein(sn-1/3-MAG)andoleicacid(FFA).Thismechanismwasexplainedbyareactionschemeincludingenzymaticandchemicalisomerizationconversions(Figure1).Gastriclipaseactivitytowardsthesn-2positionwasdetected,thoughataslowerratethanthesn-1/3cleavage.Conclusion:Thereactionmechanismwasthesameforallconditions.Thisdemonstratesthevalidityofthemechanisticmulti-responsemodelunderdifferentstaticconditions(e.g.differentpHandlipaseactivityvalues).Thesefindingsmaybethestartingpointtodevelopinsilicomodelstopredictthegastriclipolysisbasedonemulsiondesignproperties.

Keywords

emulsioninvitrodigestiongastriclipolysismolecularmechanism

P.T1.029 DigitaltransformationofthemunicipalofficialfoodcontrolsofrestaurantsinEurope

EduardGrauNoguer1,2,SamuelPortañaTudela1,MaicaRodríguezSanz1,RemoSuppiBoldrito2,JordiSerratosaiVilageliu21AgènciadeSalutPúblicadeBarcelona(PublicHealthAgency,Barcelona),Spain.2UniversitatAutònomadeBarcelona,Spain

Abstract

Competentauthoritiesconductfoodcontrolswiththepurposetoensurecompliancewithfoodregulations,detectandhandlepotentialfoodsafetyproblemsandpreventhealthoffoodconsumers.Therefore,data-drivencontrolsarecrucialtoguaranteeeffectiveness,fairness,transparencyandqualityofcontrolresponsesandactions.Historically,dataandinformationhavebeencollected,analysedandinterpretedanalogically,influencedbyhuman-,individual-orexperience-factors,amongothers.Digitaltechnologiesenablegatheringdatatobedigitallyanalysed,synthesisedandinterpreted,asasupportinstrument,inordertomonitorandpredictfoodrisksthoughriskassessmentmethodologies(quanti-qualitative),aswellascreatenewmodelsofcommunicationandconnectionbetweenstakeholdersinvolvedinthefoodchain:consumers,foodbusinessoperatorsandfoodcompetentauthorities.Thisstudyseekstoassessthedigitaltransformation(DT)ofmunicipalofficialfoodcontrolsofrestaurantsinBarcelonacombiningdifferentDTsystemsinplaceinothersimilarcitiesoftheEuropeanUnion.Therefore,aqualitativeresearchapproachisintendedtobeconductedthroughexpertinterviewsinordertocompiledifferentmethodologiestoestablishthebestDTpractices.Informationanddatacollectedaregoingtobecodedbyusingacomputer-assistedsoftwareforcontentanalysis.Thecodificationprocessisgoingtobebasedonthefourtaxonomiesofdigitaltransformationinpublicadministrations:(1)DTreasons,(2)DTobjects,(3)DTtransformationprocessand(4)resultsofDT.ItisexpectedtocollectinformationabouttheWhy,WhatandHowtheofficialfoodcontrolsarebeingdigitallytransformed.ThisinformationwillbevaluabletodescribethecurrentstateofDTanditsunderlayingbarriersandfacilitatorsinthefoodcontrolsystems.Additionally,resultsobtainedmayguideandsupportfoodsafetyauthoritiestostrengthenandimprovetheirperformancethroughDT.

Keywords

OfficialfoodsafetycontrolRestaurantsDigitaltransformationEurope

P.T1.030 Bakerymelanoidinsasmodulatorsofadenocarcinomacelloxidativestress

MariaDoloresRivero-Perez,MonicaCavia-Saiz,GonzaloSalazar-Mardones,MariaLuisaGonzalez-SanJose,PilarMuñizUniversityofBurgos,Spain

Abstract

Nowadays,foodinnovationisstronglymarkedbytheconsumers'demandsforhealthierandsustainablefoods.Thegeneraltrendisthedevelopmentoftechnologiesaimedatobtaininghealthier,saferfoodswithalongshelflifeandorganolepticcharacteristicsthatsatisfytheconsumer.Basedonthehypothesisthatmelanoidins,compoundswithhealthyfunctionalactivitiesandobtainedfromby-productsofthebakingindustry,canbereusedasanaturalingredientinbakeryproductsimprovingtheirtechnological,nutritionalandeventheirsensoryproperties,thisworkisfocusedonthepossibleregulatoryeffectofmelanoidins,isolatedfrombakeryproducts,onthecellularoxidativestress.Melanoidinswereenzymaticallyisolatedfrombreadandbiscuitandaftercarriedoutsimulategastrointestinaldigestion,thedifferentgastrointestinaldigestionfractionsweretestedinhumancolonadenocarcinomaSW480cellstoevaluatetheireffectonintracellularROSlevels(DCFassay)andantioxidantcellularstage(ABTS)Furthermore,theirincidenceonthecellviability(MTTassay)wasalsoevaluated.ResultsshowedthatthebioaccessiblebreadandbiscuitmelanoidinswerenotcytotoxicandhadantioxidantcapacityagainstintracellularROS,reducingtheoxidativestressoftheSW480cells.Breadandbiscuitmelanoidinshadsignificantdifferentantioxidantcapacities,showingbreadmelanoidinshigherprotectiveeffect.Summary,obtainedresultspointedoutthebakerymelanoidinspotentialtobeusedasanewfunctionalfoodingredient.However,thesearepreliminaryresultsandmoreinvestigationmustbecarriedout.ThisworkwassupportedbyAutonomousGovernmentofCastillayLeón/FEDER(ProjectBU243P18).

Keywords

melanoidinsSW480cellsoxidativestressbakeryproducts

P.T1.031 Shelf-lifeofItalian“TondaGentileRomana”PDOunshelledhazelnutssubjectedtodifferentdryingtechniques.

ManuelaGiordano,DanielaGhirardello,MartaBertolino,VladimiroCardenia,GiuseppeZeppaUniversityofTurin,Italy

Abstract

Hazelnutsrepresentanessentialworldwidefruitusedbyconfectioneryindustry,asraworprocessedinordertoaffecttheirsensorialandnutritionalcharacteristics.Sincehazelnutsaresusceptibletorancidityanddegradation,immediatelyafterharvesttheyhavetobedried.Infact,assuggestedbyFDA,amoisturelowerthan6%(p/p)ensuresalongshelf-life.Inthepresentwork,theeffectofdifferentdryingconditionsoncompositionalandsensorycharacteristicsoftwoharvest(2017and2018)ofItalian“TondaGentileRomana”PDOhazelnuts(Soremartecsrl,Italy)during6monthsofstorageonairatroomtemperature,werestudied.Inthefirstyear,threetemperatures(20,30,40°C)andtwodriedairfluxes(7.3,13.5m3/min)wereevaluated.Inthesecondyear,twotemperatures(30,45°C)andtwodriedairfluxes(7.3,13.5m3/min)wereexaminedwithstaticormovinghazelnuts.Humidity,wateractivity,sensorycharacteristics,oxidationindices,colour,volatilecompoundsandelectronicnoseprofileswereevaluated.Ingeneral,lowtemperatures(20,30°C)ledsignificanthigheroxidationunderlinedbyashorterinductiveoxidationtimefromOxitest.Inthefirstyear,thetemperaturealonedoesnotseeminfluencetheoxidationmetabolites,whileasignificantinteractionoftime,temperatureandairfluxesincreasesaldehydesandterpenesatlowertemperature(20°C)andairflux(7.3m3/min).Inthesecondyear,ithasbeenhighlightedthathighertemperatures(45°C),lowerairfluxesandmovinghazelnutsincreasedaldehydesandterpenes.Hardnessandodourintensityweresignificantlyaffectedbydryingtechniquesforthetwoyears.Inconclusion,anintermediatetemperature(30°C)andahighairfluxwithmovinghazelnutduringdryingprocessseemstoshowalowlipidoxidationandreducedsensorychangeduringthestorageofunshelledhazelnuts.AcknowledgementsResearchwasfoundedbytheproject“FoodDigitalMonitoring-FDM”.

Keywords

HazelnutDryingShelf-lifeOxidation

P.T1.032 TraditionalandinnovativeproductionofSpanishstylegreentableolives(cv.Chalkidiki&ChondroliaChalkidikis)

MariaZ.Tsimidou,AspasiaMastralexi,MariaFilippidou,FaniTh.MantzouridouAristotleUniversityofThessaloniki,Greece

Abstract

Spanishstylegreentableolivesfromcv.Chalkidiki&ChondroliaChalkidikisaccountfor50%oftheGreektableolivesectorandaremainlyexported(92%).Consequently,fromtheeconomicpointofviewtheirproductiondeservesmoreattentionandmodernizationtomeetconsumerexpectationsandcurrentnutritionalguidelines.TraditionalSpanishstyleprocessinginvolvesdebitteringwithNaOHsolution(1.5–2.0%),removalofexcessalkaliwithrepeatedwashesandspontaneousfermentationinbrine(8-8.5%NaCl)foraperiodof2-4months.Thetraditionalproductionlinewassystematicallyexaminedatindustrialscalefortwoconsecutiveperiods.Resultsindicatedthatthefinalproductmeetscurrentsafetyrequirements,hasthecharacteristicgreen-yellowcolorandfirmtextureoftreatedfruitsofthesecultivarsthataremostrequiredinthemarket,andretainshighpolarphenolcontent.However,thesaltcontent(5.0g100g−1ediblefleshorper20–23medium-sizeolives)burdensproductestablishmentasafunctionalfoodaccordingtonutritionalguidelines(<5g/day).InthedirectionofreducingNacontentandconsideringthespontaneousfermentationfollowedbythemanufacturers,theaimofthisworkwastoachieveeffectivefermentationunderreducedNaClconditionsusingonlydifferentpermittedchloridesalts.Differentselectedcombinationsofchloridesalts(NaCl,KCl,CaCl2,MgCl2)infermentationbrinewereevaluatedintermsofsafetyparameters(bacteria/yeasts,pH,acidity)inbrines,olivecolorandtextureduringfermentationandmineralcontentofolivesuponstorageupto12monthsusingappropriatemethods.Sensoryevaluationtookplaceincertaincases.BrinecompositionwithNaCl-KCl-CaCl2-MgCl2(4.08%-2.8%-1%-0.12%)wasthemostsuitablefortheproductionofasafe,highqualityproductwithacceptableorganolepticcharacteristics.The50%lowerNaClcontentofolivessuggeststhatreformulationofcv.Chalkidiki&ChondroliaChalkidikisgreentableolivesbysafeinterventionisfeasible.

Keywords

tableoliveslowsaltfermentationsafety

P.T1.034 Influenceoftheswellingbehaviourofnativeandmodifiedstarchesoncleaninginplanechannelflowexperiments

SebastianKricke,ChristianeBerger,HannesKöhler,SusannZahn,Jens-PeterMajschak,HaraldRohmTechnischeUniversitätDresden,Germany

Abstract

Duetotheincreasingawarenessofbothenvironmentalandconsumerprotectionaswellastheadvancingindividualisationofconsumergoods,thefoodindustrycontinuouslyfacesnewchallenges.Anincreasingproductvarietyandsimultaneouslydecreasingbatchsizesdemandforfrequentproductchangesand,consequently,alargenumberofcleaningprocesseswithahighconsumptionofwater,chemicalsandtime.Product-specificcleaningprocessesthereforehaveahighsavingspotential,buthavenotyetbeenfullyunderstood.Thisinvestigationfocusedonfournativestarchesofdifferentbotanicalorigin(maize,waxymaize,potatoandwheat)andfourmodifiedstarcheswithvariouscross-linkingandacetylationdegrees.Theswellingbehaviourofthestarcheswasanalysedwithrespecttowaterbindingcapacity,waterabsorptionindexandwatersolutionindex.Additionally,theincreaseofthelayerthicknesswascapturedovertimetorevealthedynamicswellingprocess.Deionisedwaterandsodiumhydroxidewereusedasswellingfluidsandwerevariedwithregardtotemperatureandconcentration.Thesamevariationswereappliedforcleaningexperimentsconductedinaplanechannelflowsetup(similartoflowregimeinplateheatexchangers).Sincediffusivedissolution/cohesiveseparationwasidentifiedasthedominantcleaningmechanismformoststarches,twoparameterswereusedtodescribethecleaningprocess.i)Duringthereptationtime,thecleaningfluidinitiallypenetratesthesoillayerbutnocleaningoccurs.ii)Thesubsequentcleaningphaseischaracterisedbyacontinuousremovalwithaconstantcleaningrate.Byapplyingmultivariatestatistics,anapproachwasdevelopedtodetermineinterdependenciesbetweenthebotanicalorigin,swellingpropertiesandcleaningbehaviourofthestarches.Theresultsshowedthattheswellingbehaviourandcleaningrateweresignificantlyinfluencedbythebotanicaloriginratherthanthedegreeofmodification.Thisisavaluablecontributiontotheproduct-specificadaptationofcleaningprocessesinthefoodindustry.

Keywords

cleaningswellingstarchesmultivariatestatistics

P.T1.035 Microencapsulationofnettleandtomatoextractsbyfreeze-drying:technologicalfunctionalityandstabilityinglassystate

LiliaNeri,MariannaGiancaterino,MarcoFaieta,PaolaPittiaUniversityofTeramo,Italy

Abstract

Inorganicfoodproductions,theuseofplantextractsrepresentsagoodstrategytosatisfythedemandofstakeholdersandconsumersforinnovative,highquality,healthy,cleanlabelandsustainableformulatedproducts.However,plantextractsarepronetodegradation(discolouration,aromaloss,decreaseofantioxidantproperties)duetostressingprocessing,environmentalandstorageconditionsaswellasinteractionsamongconstituents.Microencapsulationrepresentsaninterestingactiontoprotectliablebioactivesofplantextracts,enhancetheirstabilityandtechnologicalfunctionality.Thisstudyaimedtoinvestigatetheeffectofencapsulationbyfreeze-dryingonthephysicalandfunctionalpropertiesoforganicplantextractsandthestabilityofthepowdersinglassystateduringstorage.Nettle(UrticadioicaL.)leavesandtomatofruits“PeraD’Abruzzo”(cv.SAAB-CRA)werepreliminarilyblanched.(90°Cx1’)orheattreated(90°Cx12’)forenzymaticinactivation.Extractsweredispersedin10%(w/w)maltodextrins(DE7.5)solutionandencapsulatedbyfreeze-drying(FD-MDE).Freeze-driedextracts(noMD,FD-E)andblanchedextracts(BE)wereusedasreferencesamples.BE,FD-EandFD-MDEwereevaluatedjustafterpreparationandduringstorage(roomtemperature)forcoloringpower,watersolubilityindex,thermalproperties(T’g,Tg),TotalPolyphenolContentandantioxidantactivity(FRAP,ABTS).Lycopenecontentwasassessedintomatoproducts.AdditionofmaltodextrintotomatoBEsamplesallowedtohinderstructuralcollapseduringfreeze-dryingbyincreasingtheT’g,andtheTgoftheFD-Eaboveroomtemperature.FD-EandFD-MDEnettle,andencapsulatedextractshowedTgvaluesof30and35°C,respectively.Ingeneral,freeze-dryingdeterminedalimitedlossofthemainbioactivesoftheplantextractswhiletheuseofMDascarrierforencapsulationaffectedtheirwatersolubility,thecoloringproperties,thebioactivecompoundscontentandantioxidantcapacitybothduringfreezedryingandstorageatroomtemperature.

Keywords

microencapsulationfreeze-dryingorganicnettleorganictomato

P.T1.036 Quantificationoftheinterplaybetweenprocess-inducedproteinmodifications

SørenDrud-HeydaryNielsen1,LotteJ.Knudsen1,LineT.Bækgaard2,ValentinRauh2,LotteB.Larsen11AarhusUniversity,Denmark.2ArlaFoodsInnovationCentre,Denmark

Abstract

Proteinsareessentialcomponentsofconsumerproducts,astheyaddstructure,functionalityandnutritionalvaluetotheincreasingnumberandvarietyofprotein-richproducts;especiallyconsideringtheextensiverangeofnewproteinsourcesemerging.Theprocessingparametersusedinmanufacturingandtheactualfoodmatrixwillimpacthowprocessingwillinflictchangesandmodificationstofoodproteins.Theseprocess-inducedproteinmodificationsoccursthroughdifferentpathways.Onemajorpathwayisthecarbohydrate-dependentMaillardreaction.Analternativepathwayisthesugar-independentdehydroalanine(DHA)pathway,whichcanalsoleadtoproteincross-linking.TheDHApathwayoccurwhenserine,phosphoserine,orcysteineresiduesintheproteinbackbonesuponheatingareconvertedintoDHAthroughaβ-elimination.Further,reactionoftheformedDHAresidue(s)withanucleophilicamino(lysine)orthiol(cysteine)groupina(nother)polypeptidechainresultsintheformationoflysinoalanine(LAL),lanthionine(LAN)orhistidinoalanine,andtherebyestablishanovelinter-residuecross-link.Suchprocess-inducedmodificationshavenutritionalandfunctionalimplications.However,towhichextendisnotclearatpresent,aswestillhavelimitedinsightintotheextentandmutualcontributionsofthesepathwaysindifferentfoodmatrices.Aliquidchromatographymassspectrometrymethodoperatedinmultiplereactionmonitoring(MRM)modewasdevelopedforsimultaneousandabsolutequantificationofthesecombinedmodificationsfromMaillard-andDHApathways.Themethodisnotdependentonderivatization,whicheasessamplepreparation.Thispreciseandrapidmethodwasusedtoinvestigatetheimpactofdifferentheat-treatmentsontheextentofprocess-inducedmodificationsindairyproteinmatrices,basedprimarilyoncaseinorwhey,withorwithoutthepresenceofcarbohydrates.Furthermore,wedevelopedanewapproachtoanalyzingthesemodificationsonaspecificproteinlevelwhilemaintainingthecomplexityofthefoodmatrixintheexperimentalsetup.

Keywords

Cross-linkstargetedanalysisprocessingproteinmodifications

P.T1.037 Thepotentialroleofpurpleteainproductionoffunctionalfoodsandfordietaryinterventionsofnoncommunicablediseases

MaryMuchiri1,ArgieMuriuki21KaratinaUniversity,Kenya.2DedanKimathiUniversityofTechnology,Kenya

Abstract

Productionoffunctionalfoodswithnaturalbioactiveingredientsiskeyinmeetingconsumers’concernforhealthyfoodswithappealingsensoryattributesaswellasfordietaryinterventionofnon-communicablediseases.Purpleleavedteaspecies(Camellissinensis),richinbioactivecompounds,anthocyaninsandpolyphenolshasscientificallyprovenhealthbenefitsofantioxidant,anti-inflammatoryandhypolipidemiceffect.Thebrightpurplecolorimpactsappealingsensorycharacteristicsinfoodswhilethemildflavorblendswellwithlemonanddifferentspicessuchasginger,cinnamonandcardamom.Previousandcurrentresearchstudiesshowthatformulatedyogurts,spicedbeveragesandcakeswithpurpleteainfusionshaveuniquehealthbenefits,bioactivecompoundsandsensoryattributes.Theseevidencessuggestthepotentialofusageofpurpleteafoodsindietarymanagementofmajorpublichealthnon-communicablediseasessuchascancer,coronaryheartrelateddiseasesandimprovedbrainfunctionality.

Keywords

PurpleteaBioactivecompoundsSensoryattributesDietaryinterventions

P.T1.038 Effectsofpeaproteinconcentrationsonphysicochemicalpropertiesandstabilityoforangeessentialoilemulsionssuitableforspraydrying

CristhianFrancisco1,FernandoDeOliveiraJúnior1,GabrieliMarin1,IzabelaAlvim2,MiriamHubinger11UniversityofCampinas,Brazil.2InstituteofFoodTechnologyofSãoPaulo,Brazil

Abstract

Plantproteinshaveemergedasasustainablealternativeforemulsifieragentsforapplicationinmultiphasefoodsystemssuchasemulsions.Emulsionsproducedwithpeaproteinconcentrate(PPC)asemulsifierandcarbohydratesasmaincomponentsareefficientsystemsforthestabilizationoflipophiliccompounds.TheaimofthisworkwasevaluatingtheeffectofproteinconcentrationonphysicochemicalpropertiesandstabilityofO/Whighsolidsemulsions(30%oftotalsolidsw/w)suitableforspray-drying.LowlevelsofPPC(1.2,2.4,3.6,4.8and6.0%w/w)combinedwithmaltodextrin(22.8,21.6,20.4,19.2and18%w/w)wereusedforemulsionpreparationcontainingorangeessentialoil(6%w/w)asdispersedphase.Emulsionswerestudiedregardingitsphysicochemicalpropertiesincludingdropletsizedistribution,microscopy,rheologicalbehavior,zetapotentialandstabilitybylaserscanningturbidimetryusingTurbiscanStabilityIndex(TSI)asresponse.Allformulationsshowedbimodalsizedistributionwithpicksintherangesof0.5-20µmand20-300µm.MoreaggregateswereseenonformulationswithbiggerPPCconcentration.AllemulsionsshowedNewtonianbehaviorandanincreaseofviscosityfrom0.013to0.028Pa.swasobservedduetotheincreaseofproteinintothecontinuousphase.Allemulsionspresentedhighzetapotentialnegativevaluesbetween-57and-51mV.Thelaserscanningturbidimetryassayconfirmedcreamingandflocculationasmaindestabilizationphenomenathatwereattenuatedbytheincreaseofproteinconcentration;TSIvaluesrangedfrom2.1(3.6%ofPPC)to4.6(1.2%ofPPC)after3hours.Thisdatasuggestthathigherproteinconcentrationpromotedemulsionstabilityforalongertimeasmoreproteincontentwasavailabletodecreasetheinterfacialtensionbetweenoilandwaterphases.Allproteinconcentrationsresultedinemulsionswithdropletsize,zetapotentialandviscosityconsideredgoodforspraydrying.

Keywords

PlantproteinEssentialoilEmulsionSpray-drying

P.T1.039 Innovationsinantimicrobialfoodpackaging:theroleofnanomoleculesandencapsulatingsystems

FilomenaSilva1,2,NicolásGracia3,IlariaSimionato4,CristinaNerin31ARAID–AgenciaAragonesaparalaInvestigaciónyelDesarrollo,Spain.2UniversityofZaragoza,Spain.3I3A–AragonInstituteofEngineeringResearch,Spain.4UniversitàdiBologna,Italy

Abstract

Overthelastdecades,antimicrobialfoodpackaginghasemergedasaneffectivetechnologytoreducemicrobialgrowthinfoods,increasingboththeirshelf-lifeandmicrobialsafetytowardstheconsumer.Inthispresentation,wedescribetheuseofnaturaloriginantimicrobialssuchasessentialoilsandstilbenesthathavebeenincludedinbio-basedencapsulationsystems(cyclodextrinandcyclodextrinnanosponges)andexploittheiruseforthedevelopmentofantimicrobialpackagingmaterialsbytestingtheirefficacyagainstbacterialfoodbornepathogens.Additionally,theuseofcellulosenanofibres(CNF)forthedevelopmentofeco-friendlierpackagingmaterialscontainingethyllauroylarginate(LAE)asantimicrobialcompoundhasalsobeenexploitedasanti-Listeriapackagingmaterial.Ourresultsshowedthatthesynthetizedcyclodextrinnanospongeswereabletosuccessfullyencapsulateandreleasecinnamonandoreganoessentialoils(EO)asmonitoredbythevalidatedHS-SPMEGC-MSmethodsforessentialoils’majorcompounds.EO-loadedCD-NShadaneffectiveantibacterialactionagainstB.thermosphacta,L.monocytogenes,E.coliO157:H7,Y.enterocolitica,C.jejuniandC.coli.EssentialoilencapsulationinnanospongeswasabletoenhanceEOsantimicrobialactivitybyprovidingamorecontrolled-releaseoftheEOandalsobyincreasingtheoil’sstability.Regardingthestudiesperformedwithcyclodextrinmonomers,absorbentpadscoatedwithhydroxypropylated-cyclodextrincomplexescontainingpinosylvindemonstratdeinvitroandinvivoefficacyagainstC.jejuniinchickenmeatandchickenexudatesat37and4ºC.Additionally,theseactivepadsalsoprovedeffectiveagainstothercommonbacteriausuallypresentinchickenmeat.Finally,bio-resourcedCNFandLAEwerecombinedtogenerateantimicrobialpackagingmaterialsthatdemonstratedapotentinvitroactivityagainstL.monocytogenesatconcentrationsaslowas1%LAE.Furthermore,thesefilmswerealsoevaluatedforthecontrolofL.monocytogenesinsemi-softcheesemadefromrawmilk.

Keywords

foodpackagingcyclodextrinnanocelluloseantimicrobial

P.T1.040 Liquidwholeeggfortifiedwithteapolyphenolsandhighpressure:Structuralandfunctionalproperties

TemThiDang,ToneMariRode,DagbjørnSkipnes,MortenSivertsvik,EstefaníaNoriegaFernándezNorwegianInstituteofFood,Norway

Abstract

Liquidwholeeggisaconvenientingredientaimingtoreducetheproductionstepsorpreparationoffood.Thedemandforliquidwholeegghasrapidlygrowninrecentyearsatbothindustrialanddomesticlevels.Pasteurizationisessentialtoobtainsafeliquidwholeegg,butitisknowntoimpairthefunctionalpropertiesofegg.Highpressureisasustainablenon-thermalalternativetoheatpasteurizationasitovercomesthelimitationofthermaldamage.Teapolyphenolsareantioxidantsthateasilybindwitheggproteinstoformprotein-polyphenolcomplexes,thusprolongingshelflifeandprotectingproteinsfromlosingtheirfunctionsduetooxidation.Combinationofprotein-polyphenolcomplexesandhighpressurecanbringaboutthemodificationsofstructureandtheenhancementoffunctionsinwholeeggliquidwhileensuringtheproductsafety.Inthepresentstudy,thiscombinationhasbeenassessedwithregardstomodifiedstructureandenhancedfunctionalpropertiesofliquidwholeegg.Thestructuralmodificationswereexaminedusingspectroscopic,electrophoreticandmicroscopicmethods.Thefunctionalpropertieswereevaluatedthroughfoaming,emulsifying,rheology,thermalstability,oxidation,andavidinreduction.Thefindingsfromthisstudyprovidenewinsightsfordevelopingthealternativeandeffectiveprocessingmethodforliquideggindustry.

Keywords

liquidwholeegghighpressureprotein-polyphenolcomplexesfunctions

P.T1.041 Studyingneophobiaintraditionalcommunities-Polishconsumervs.eatinginsects

AGnieszkaOrkusz,JoannaHarasym,WiolettaWolańskaWroclawUniversityofEconomicsandBusniess,Poland

Abstract

Polishpopulationhastraditionaldishesandtraditionalkitchen,therefore,theattitudetowardssomethingabsolutelyforeignandassociatedwithpovertyandlackoffoodsecuritycanimportantlyimpacttheinsectsperceivedasfoodamongPolishconsumers.Acceptanceofanewfoodlargelydependsontheleveloffoodneophobia,i.e.howstrongthefearofnewfoodischaracteristicofthehumanpsyche.Peoplewithahigherleveloffoodneophobiaconsumeanarrowerrangeoffoodthanpeoplewithlowerlevelsoffoodneophobia.Theaimofthestudywastodetermineacceptancebyconsumersofinsectsandproductscontaininginsect-basedingredients.Also,theleveloffoodneophobiaamongPolishstudentswasdetermined.ThestudywasheldattheWroclawUniversityofEconomicsandBusiness,Poland,andconsistedofthesurvey(among464students).Theobjectivewasrealizedwithanadvancedlogisticregressionmodel.Thesizeoftheeffectsofsignificantvariablesontheacceptanceofedibleinsectsinthediethasbeenindicated.Itwasdiscoveredthatthefactorhavingthegreatestimpactontheacceptanceofedibleinsectsinthestudents'dietwasfoodneophobia.Thechanceofacceptingedibleinsectsbypeoplewithmediumandhighneophobiawaslowercomparedtopeoplewithlowneophobia.ThestudywassupportedbyCREABIOECONFlagshipInterTeamprojectofINTEREKONgrantfinancedbytheMinistryofScienceandHigherEducationinPolandundertheprogramme"RegionalInitiativeofExcellence"2019-2022projectnumber015/RID/2018/19totalfundingamount10721040,00PLN.

Keywords

foodneophobiaedibleinsectsbehaviorchange

P.T1.042 TeleportationSystemofCBDInfusedfood

NamsooKimTheUniversityofTexasatElPaso,USA

Abstract

Themedicalefficacy,addictiveness,nationalregulations,andclinicaloutcomesofchild-epilepsyandsleepdisordersinCannabidiol(CBD)arestillcontroversial.DeterminingtheacceptableamountofTHCbasedonthecontentofthepesticidecomponentoftheproductandtheactivityofCBDisnotaneasydecisionandrequiresmoreclinicaldiscussion.Inthispaper,whentheCBDforfood,healthcare,andrecreationislegalizedasthecurrenttrend,itisaboutasafety-managementsystemthatincludesCBDfromascientificandengineeringperspective.Thermalenergy,surfaceadsorptionofpackagingcontainers,andrateoffatabsorptionareessentialfactorscontrollingCBDstabilityandhumanabsorption,butstudiesonthisarerare.ThestudyistocompleteanIoTsystemthatprovidesaweb-platformformaintainingbloodlevelsofCBDbysupplyingindividualcontrolledfoods.WiththerecentepidemicofCOVID19,thenecessityofnon-face-to-facecontactandremotediagnosishasgainedarapidsocialresponse.ThepotentialofCBD-infusedfoodshasrecentlybeenrecognized.Teleportationof3Dprintedfoodhasbeenconductedtoextendtheconceptofnon-face-to-faceconnectionandremotecontrol.Particularemphasiswasplacedonweb-basedcontrol,management,andpersonalizedCBDinfusedfoodspreparedbythesupercriticalprocessestocontrolfatsinfoods.AllCBDoilsusedinthisstudywerelegallyusedtopreparemealsusinghempoil.COVID-19allowedtopracticetheconceptofteleportationfortheproduction,design,andorderofCBD-infusedfoods,andremotemanagementofCBD-infusedfoodsinaspatiallyseparatedsituation.CBD-infusedfoodwasdiscardedimmediatelyaftercapturingthe3Dprintedimage

Keywords

Cannabidiol(CBD)Non-Face-To-FaceContactTeleportationof3DPrintedFoodSingle-LineDesign(SLD)

P.T1.043 Influenceofregionalclimateonprevalenceanddiversityofmouldsovergrowingprosciuttosurface

JelkaPleadin1,ManuelaZadravec1,TinaLešić1,IrenaPerković1,MajaKiš1,NadaVahčić21CroatianVeterinaryInstitute,Croatia.2FacultyofFoodTechnologyandBiotechnologyUnivesityofZagreb,Croatia

Abstract

Theprevalenceanddiversityofmouldsovergrowingtraditionaldry-curedmeatproductsisproportionaltotheproductripeninglongevity,andisinconnectionwithregionalenvironmentalconditions,especiallyincaseofhome-basedproductioninwhichnomicrobiologicalfiltersandnopneumaticbarriersareused,andinwhichtemperatureandrelativeairhumidityarehardtocontrol.Thedurationofprosciuttoprocessing,oftentaking12-18months,influencessurfacemouldgrowthtogetherwithenvironmentaltemperatureandhumidityduringripening.Theaimofthisstudywastoinvestigateintosurfacemouldsgrowingonprosciuttos(n=67)producedindifferentCroatiancoastalclimatezones(DalmatiaandIstria)andtorelatetheirpresencetotheregionalclimate.TheresultsrevealedthepredominanceofmouldsofthePenicillium(75%)genus,whilemouldsoftheAspergillus(14%)andtheEurotium(11%)genuswerepresentinasignificantlylowernumberofisolates,withhigherprevalenceandgreaterdiversityinlongerripenprosciuttos.Inallprosciuttosamples,themostrepresentedspeciesofthePenicilliumgenuswereP.solitum(22%),P.nalgiovense(20%),P.polonicum(14%)andP.commune(13%),theirnumbertherebybeinghigherinsamplesproducedmoderateclimateregionsofIstria.TheAspergillusspecies(A.pseudoglaucum,A.niger,A.ochraceus,A.proliferansandA.versicolor)wereisolatedinsignificantlyhighernumbersfromthesurfacesofprosciuttosproducedinhotterclimateregions(38%ofsamples)ascomparedtothoseproducedinmoderateclimateregions(16%ofsamples),suggestingthatextremelyhotanddryweather,oftencomparabletotropicalandsubtropicalconditions,offersanenvironmentoptimalforAspergillusspeciesgrowth.Someofthelatterspecies,suchasA.nigerandA.ochraceus,havebeenrecognizedasproducersofmycotoxinsthatoftencontaminatedry-curedmeatproducts.

Keywords

regionalclimatesurfacemouldsdry-curedmeatproductsmycotoxins

P.T1.044 Theimpactofphysicochemicalpropertiesoftraditionaldry-fermentedsausagesonsurfacemouldnascence

NadaVahčić1,TinaLešić2,ManuelaZadravec2,IrenaPerković2,MajaKiš2,VesnaJaki2,JelkaPleadin21FacultyofFoodTechnologyandBiotechnologyUniversityofZagreb,Croatia.2CroatianVeterinaryInstitute,Croatia

Abstract

Superficialmouldsareknowntohaveafavourableimpactontraditionaldry-curedmeatproducts’qualityduetotheirabilitytoretainmoistureandaidinthedevelopmentofproduct-specificflavourandtaste.Itisalsoknownthattheiroccurrencedependsonripeningchambers’surroundings,whiletheintensityoftheirovergrowthcorrelatestoproductripeninglongevity.Inthisstudy,physicochemicalparametersofrelevanceformouldnascence,suchaspH-value,wateractivity(aw)andwater&saltcontent,werestudiedinconnectionwiththepresenceofsurfacemouldsidentifiedinfivetypesoftraditionaldry-fermentedsausagesproducedby47Croatiansmallfamilyfactoriesandofferedonmarketsandfairsduring2019.Traditionalsausagessignificantlydiffer(p<0.05)inpHandawvalues,aswellasinthewaterandsaltcontent.TheresultsrevealedthePenicillium(71%)tobethedominatingmouldgenus,whileAspergillus(11%),andMucor(18%)werepresentinasignificantlylowernumberofisolates.ThemostfrequentlyidentifiedspecieswereP.nalgiovense(27%),P.solitum(24%)andP.commune(15%),withhigherprevalenceandgreaterdiversityobservedinlongerripendry-fermentedsausages(upto5months).Thepresenceofmouldscanbeattributedtotheirhighabilitytogrowatlowwateractivity(aw=0.73-0.88)andinmildlyacidicconditions(pH=4.60-6.84),asalsototheirtoleranceofhighsaltcontent(NaCl=2.50-5.21).Thestudyresultsdemonstratehugeintra-andinter-productvariabilityofphysicochemicalparametersoftraditionalhomemadedry-fermentedsausages,andsignificantinfluenceofphysicochemicalpropertiesonsurfacemoulds’nascence.

Keywords

physicochemicalpropertiessurfacemouldsdry-fermentedsausagestraditionalproduction

P.T1.045 Cheesecubesosmoticdehydrationaccelerationusinghighpressureandvacuumimpregnationtechnologies

MariannaGiannoglou,GeorgeKatsarosInstituteofTechnologyofAgriculturalProducts,Greece

Abstract

Theproductionofminimallyprocessedsafefoodproductsofhighqualityandincreasedstabilityandsustainabilityismajorchallengeforthedairyindustry.Applicationofnewfoodprocessingtechniquesorcombinationofthem,couldcontributetowardsthisdirection.Nevertheless,processoptimizationisnecessaryforanefficientandsustainableproduction.Theaimofthisworkwastoreducethenecessarytimeforosmoticdehydration(OD)byapplyingHighpressure(HP)orVacuumimpregnation(VI)technologies.Fetacheesecubeswereselectedasthefoodfortheprotocoldevelopedtobeappliedto.AkineticstudyontheeffectofdifferentparametersofOD(time/temperature,osmoticsolutionconcentration,foodtoODagentratio),HP(pressure,temperatureandtime)andVI(vacuum,timeofimpregnation)onthewateractivity(aw),water/solidstransportphenomena,sensoryandqualityofcheesecubeswasconductedinordertoselecttheoptimumcombinationofthestudiedtechnologiesandprocessingconditions.ThroughFick’sSecondLawformasstransfer,waterandsolidsdiffusioncoefficients,weredetermined.ThecombinationofHPandVIasapretreatmentofODprocessingledtoincreasedratesofmasstransportphenomena,comparedtostand-aloneOD.EvenmildHP(100-300MPa)andVI(upto25Torr)processconditionsaspretreatments,resultedina2to4-foldODsolidgain(SG)andwaterloss(WL)ratesincrease.MoreintenseHPandVIconditions,furtherimprovedtheWLandSHrates,buthadalsoanegativeeffectonthecheesecubes.SimultaneousODtreatmentofthecubeswithHPprocessingat200MP-25°C-2min,resultedinhigherWLandSGvaluescomparedtoa30-minODtreatment.Consideringalltheabove,aprotocolforproducingstable(evenshelf-stable)cheesecubesbyapplyingODandHPorVItechnologiesaspretreatmentswasdeveloped,reducingthehighODduration.

Keywords

cheeseosmosticdehydrationhighpressurevacuumimpregnation

P.T1.046 Effectofnovelnonthermaltechnologiesonwholefreshpistachiokernelsqualitycharacteristicsandaflatoxin-producingpotential

MariannaGiannoglou1,MiltiadisChristopoulos1,Maria-ZacharoulaXanthou1,AspasiaEfthimiadou2,PanagiotisDimitrakellis3,EvangelosGogolides3,GeorgeKatsaros11InstituteofTechnologyofAgriculturalProducts,Greece.2InstituteofSoilandWaterResources,Greece.3InstituteofNanoscienceandNanotechnology,Greece

Abstract

Pistachio(Pistaciavera)seedsimproperharvesting,postharvesthandlingandstorageresultinfungalcontaminationandsubsequentpotentialaflatoxinproduction.Notreatmentmaybeappliedfordecontamination.Basichygienicrequirementsandpreventionandcontrolmeasuresforcomplyingwithmaximumtolerablelevelsofaflatoxinisrequired.Nonthermaltechnologiescouldbeapplied,providingfungaldecontaminationandshelf-lifeextensionwithreducedaflatoxin-producing-potential.Freshpistachio(cv.Aegina)werecarefullyunshelledandfurtherprocessedby;a)PulsedElectromagneticFields-(PEMF)(PAPIMImodel600,Greece),b)ColdatmosphericPlasma-(CAP)treatedinaclosedrectangularreactorchamberusingSDBDsource(2-3kVand32kHz),c)Highpressure-(HP)treated(600MPa-25°C-5min)(ResatoInternationalBV,Holland).CAPandPEMFsamplesweretreatedfor15min.Thekernelswereevaluatedintermsofcolor,texture,pH,microbialload(totalplatecount,yeastsandmolds)andtotalaflatoxin(B1,B2,G1,G2)contentusinganenzyme-linkedimmunosorbentassay(ELISA)(AgraQuant,RomerLabs).Samplesweresplitandpackedinperforatedandvacuumpouchesandallstoredat5°Cforshelf-lifeexperiments.Nonthermaltreatmentresultedindecreasedinitialtotalmicrobialloadby0.3forPEMFand0.7logCFU/gforCAP(3.65logCFU/gforcontrol).HPsampleswerebelowdetectionlimit.MicrobialgrowthrateswerehigherforControlsamplesfollowedbyPEMFandthenCAP(zerogrowthforHP).ThepHvaluewasdecreasedatallsamplesapartfromHP.ColourandtexturevaluesobtainedwerenotstatisticallydifferentforControl,PEMFandCAPsamples.HPsamplesweresofterandmoreintensecoloured(greener).ThereducedmicrobialloadofPEMF,CAPandHPtreatedsamplesresultedinnoaflatoxindetection,incontrarytocontrolsamples.Vacuumpouchesappearedtoretainlongerinitialqualityofkernels.TheresultsobtainedvalidatetheefficiencyofNonthermaltechnologiesinproducingsaferandhighqualityfreshpistachiokernelsoflongershelf-life.

Keywords

pistachioaflatoxinnoveltechnologiesshef-life

P.T1.047 Developmentofcorngrainsandflourwithimprovednutritionalpropertiesbyapplyingpre-sowingnon-thermaltechnologies

SofiaChanioti1,MariannaGiannoglou1,PanagiotaStergiou1,Maria-ZacharoulaXanthou1,AspasiaEfthimiadou2,NikolaosKatsenios2,PanagiotisDimitrakellis3,EvangelosGogolides3,GeorgeKatsaros11InstituteofTechnologyofAgriculturalProducts,Greece.2InstituteofSoilandWaterResources,Greece.3InstituteofNanoscienceandNanotechnology,Greece

Abstract

Cornisoneofthemajoringredientsofthehumannutritionasitcanbeconsumedindifferentformssuchaswholegrain,groundtoflourorextractedoil.Theincreasingdemandsforcornandcorn-basedproductswithhighqualityhasledtheagriculturalandfoodsciencetonewchallenges.Thetechnologyofcoldatmosphericplasma(CAP)andpulsedelectromagneticfields(PEMF)couldalterthepre-sowingtreatmentofthecornseedspromotingtheirgrowthrate,increasingtheyieldandimprovingthenutritionalvalueandthequalityofthefinalplantproducts.Theaimofthisstudywastoinvestigatetheeffectofthepre-sowingtreatmentofcornseedsbyapplyingnon-thermaltechnologies,onthephysicochemicalpropertiesofcorngrainsandflours.CornseedswereexposedtoPEMFusingaPAPIMIelectromagneticfieldgenerator(PAPIMImodel600;PulseDynamics,Athens,Greece)for15min.CAPtreatmentofthecornseedswascarriedoutinaclosedrectangularreactorchamberusingaSurfaceDielectricBarrierDischarge(SDBD)sourceoperatingat2-3kVvoltageand32kHzfrequencyfor5,10and15min.Aftertheircultivationandharvest,theobtainedcorngrainswerecharacterizedintermsofcolor,texture,sphericityandmeangeometricalsizeandthecornflourswereevaluatedintermsofmoisture,ash,proteinandcrudefibercontent.Thenon-thermalpre-sowingtreatmentsresultedincorngrainsandflourswithimprovedqualitycharacteristicsintermsoftotalproteinandcrudefibercontent,color,textureetc.Particularly,byapplyingCAPfor15min,cornfloursconsistedofapproximately40%highertotalproteinandcrudefibercontentscomparedtotheonesofuntreatedseeds.TheresultssuggestedthattheCAPandPEMFpre-sowingtreatmentscouldbeusedasalternativeameliorativetoolsinordertoimprovethequalitypropertiesofcorngrainsandflours.

Keywords

cornnutritionalcharacteristicspre-sowingtreatmentnonthermaltechnologies

P.T1.048 HolisticapproachfortheproductionofAloeveraproducts:Effectofdifferentprocessingstepsparametersonfinalproductsqualityandstability

SofiaChanioti,PanagiotaStergiou,GeorgeKatsarosInstituteofTechnologyofAgriculturalProducts,Greece

Abstract

Aloeveraischaracterizedasamedicinalplantwithnumeroushealthbenefitsincludingwoundhealingandrepair,treatmentofburns,skindamageprotection,minimizingofbloodsugarindiabetics,andimprovementoftheimmunesystem.ThesehealthpromotingactivitiesareattributedtominorbioactivecompoundscontainedinAloeveragel,suchasacemannanwhichistheoneofthemajorbioactivepolysaccharidesoftheplant.Therefore,theprocessingofAloeveraleavesinordertoextractthegel,whilemaintainingitsessentialbioactivecomponentsinthefinalproducts,isconsideredmorethanimportant.TheaimofthisstudywastoinvestigatetheeffectofvariousprocessingstepsonthequalityandnutritionalpropertiesoffinalproductspreparedfromAloevera,suchasjuice,concentrateandpowder.ThemainprocessingstepsofAloeveraincludedthewashing,trimmingandfilletingoftheleavesaswellastheextraction,homogenization,filtration,pasteurization(60-100°C,0.3-15min)anddecolorizationofthegelwithactivatedcarbon.FortheAloeveraconcentrateandpowder,juicefurtherconcentrationbyultrafiltrationandfreeze-dryingwasconducted.Thequalityparameterssuchascolor,wateractivity,refractiveindex,acemannanconcentration,sugarsanalysis,aswellastheremainingmicrobiologicalloadintermsofthetotalaerobicbacteria(PCA)andthemolds/yeasts(RBC)ofAloeveraproductsweredeterminedateachprocessingstage.Thefinalproductsobtainedweremicrobiologicallysafeandstable,whiletheirqualityandnutritionalcharacteristicswerehigh,comparedtosimilarproductsavailableinthemarket.Acemmananwasconsideredthemainqualityindexandbasedonitsretention,theoptimumprocessingconditionsforeachstepwereselected.Theholisticapproachproposedwithinthisworkcouldbepotentiallyscaled-upproducingstableandhighqualityandnutritionAloeveraproducts.

Keywords

aloeveraqualitynutritionalproperties

P.T1.050 Effectofdietarypolyunsaturatedfattyacidsenrichmentonthechemicalandmicrobiologicalcompositionofkefalogravieracheese

AthinaTzora1,EleftheriosBonos1,ErasmiaSidiropoulou2,KaterinaGrigoriadou3,KonstantinaFotou1,AchilleasKaramoutsios1,ZoiBasdagianni2,ChrisoulaKaraiskou2,IliasGiannenas2,IoannisSkoufos11UniversityofIoannina,Greece.2AristotleUniversityofThessaloniki,Greece.3InstituteofPlantBreedingandGeneticRecourses,Greece

Abstract

CheesemadewithsheepmilkisquitepopularformanyconsumersinMediterraneancountries.ThepresentstudyexaminedthepossiblechangesinthechemicalcompositionandmicrobialcontentofGreekkefalogravieracheese,causedbytheenrichmentofthesheepdietswithplantpolyunsaturatedfattyacids.Initially,30dairyewes(LesvosandChioscrossbreed)werefedconventionaldiets(basedonalfalfahay,strawandconcentratefeed)foraperiodofonemonthandonday30,milksampleswerecollectedfromallanimals.Then,foraperiodoftwomonthsthesameeweswerefedanotherconcentratefeedenrichedinomega-3fattyacids(containing10%flaxseedand10%lupins).Ondays60and90,milksampleswerecollectedfromallanimals.Themilkfromeachcollectionwasusedtomanufacturethreekefalogravieracheeses(A=30day,B=60day,C=90day),usingcommercialstarterculture,rennetandpasteurizedmilk.After3monthsofripening,fromeachkefalogravieracheesesamplesweretakenforchemical(FoodScanTM)andmicrobiologicalanalysis(conventionalmethods&MicroflexLTMatrix-assistedlaserdesorption-ionization).CheeseAhadthehighestfatcontent(30.5%,25.6%,28.10%,respectively),andthelowestmoisture(37.9%,42.4%,39.6%,respectively)andproteincontent(26.9%,27.1%,29.1%,respectively).Theexaminedmicrobeswere:totalviablecounts(3.0x108,9.0x107,4.0x108,respectively);totalaerobes(9.0x107,1.7x108,2.7x107,respectively);lacticacidbacteria(7.5x107,8.8x107,6.4x108,respectively).Themainisolatedlacticacidbacteriawere:A.)Pediococcuspentosaceus,Lactobacillusparacasei,Lactobacillusrhamnosus;B)Pediococcuspentosaceus,Lactobacillusparacasei,Lactobacillusplantarum,Lactobacilluslactis,Enterococcusfaecalis;C)Pediococcuspentosaceus,Lactobacillusparacasei,Enterococcusfaecium.Acknowledgments:Thisresearchhasbeenco-financedbyGreeceandtheEuropeanUnion(EuropeanRegionalDevelopmentFund)incontext“Research–Create–Innovate”withintheOperationalProgram(Competitiveness,EntrepreneurshipandInnovation(ΕΠΑΝΕΚ)oftheNSRF2014-2020.ProjectCode:Τ1ΕΔΚ-04727.Acronym“GreenFeeds”.

Keywords

Kefalogravieracheesesheepmilkomega-3fattyacidsmicrobiota

P.T1.051 Influenceofintrinsicandextrinsicparametersontheformationofthestableredpigmentzinc-protoporphyrin

RicardBou,MichelaAlbano,ElviraTenorio,MarLlaugerInstitutdeRecercaiTecnologiaAgroalimentàries(IRTA),Spain

Abstract

Theprincipalredpigmentinnon-nitrifieddry-curedhamsisZn-protoporphyrinIX(ZnPP).TheformationofthisstablechromophoreimpliesthereplacementofFebyZninthehememoiety.Theenzymeferrochelataseispresumedtohaveanimportantroleinthisformation.Giventhatinporcineliverstheactivityofthisenzymeisveryhigh,wehypothesizedthatitispossibletoobtainnewingredientswithcoloringcapacitythatmayhelptowithdrawntheuseofnitrifyingagentsinmeatproducts.Asapreliminarystep,westudiedtheformationofZnPPinporcineliverhomogenates(20%inwaterandinthepresenceofantiobiotics)fromdifferentgeneticsandrearingconditions.Aftertheincubationoftheliverhomogenates,wefoundthattheamountofZnPPformedwassimilarregardlessofthegeneticstrain.Inaddition,therewerenodifferencesbetweenliverscomingfromanimalsrearedunderconventionalandorganicconditions.WealsostudiedtheeffectoffreezingandfoundthatwhencomparedtofreshsamplestheabilitytoformZnPPwasunaffectedafter3monthsofstorage.Inaddition,westudiedtheeffectoftheadditionofNaCl(0.75,1,1.5M)inordertominimizemicrobialgrowthbuttheformationofZnPPwasinhibited.Thisisindisagreementwithsimilarstudiesanditmaybeattributedtotherapidconversionofoxymyoglobintometmyoglobinunderthestudiedconditions.TheeffectofHHP(500and600MPa)ontheformationofZnPPwasalsostudiedwithouttheadditionofantiobioticsandatdifferenttemperatures.Theformationwasfoundtobesimilartothatofthecontrols(0MPa).However,themicrobialcountsoftheunpressurizedsamplesreached≥6logCFU/gmorerapidly.Therefore,theapplicationofHPPcouldhelptoobtainanaturalredpigmentwithoptimalhygienicconditions.

Keywords

livervalorizationZn-protoporphyrinmeatproducts

P.T1.052 FactorsinfluencingthelevelofneophobiaamongstudentsofWroclawUniversityofEconomicsandBusiness.

AgnieszkaOrkusz,WiolettaWolańska,JoannaHarasymWroclawUniversityofEconomicsandBusiness,Poland

Abstract

Alowlevelofneophobiadeterminestheopennessandacceptanceofnewproteinsourcesinthediet.Therefore,ofgreatimportanceissearchingforconditionsthatresultinalowlevelofneophobia.Themainobjectiveofthestudywastomeasureandanalyzetheneophobialevelamongthestudents.ThestudywasconductedattheWroclawUniversityofEconomicsandBusiness(Poland)inJune2019amongstudents.Therespondentsweredividedintotwogroupsdependingontheirleveloffoodneophobia.Thefirstgroupconsistedofthosewithlowfoodneophobialevels(76people),andthesecondgroupconsistedofthosewithmediumorhighfoodneophobialevels(378).Assumingthattheneophobiaisaqualitativevariablewithtwostates,abinomiallogisticregressionmodelwasusedtomodelit.Theexplanatoryvariablesofthemodelwere:sex;monthlyincome;traveltoAfrica;traveltoAsia,NorthandSouthAmerica;differentkindofmeat,fish,andseafoodastheprimaryproteinsourceinthediet;afieldofthestudy.Itwasfoundthatthefactorhavingthemostsignificantimpactonthestudent'sfoodneophobialevelwastheprimaryproteinsourceinthediet.Thechanceofhavinglowfoodneophobialevelbypeopleeatingseafoodwas273%highercomparedtoothers.AmongthosewhotravelledtoNorthAmericaorSouthAmericaorAsia,thechanceofhavinglowfoodneophobiawas111%higherthanforothers.Thepossibilityofhavingalowfoodneophobialevelbymanwas100%higherthaninwomen's.ThestudywassupportedbyCREABIOECONFlagshipInterTeamprojectofINTEREKONgrantfinancedbytheMinistryofScienceandHigherEducationinPolandundertheprogramme"RegionalInitiativeofExcellence"2019-2022projectnumber015/RID/2018/19totalfundingamount10721040,00PLN.

Keywords

foodneophobiastudentsedibleinsects

P.T1.053 Silanemodifiedqcmsensorforphorateandmalathiondetection

shalinishikha,SudipPattanayekIITDelhi,India

Abstract

Detectionofresidualorganophosphatesinfoodisofparamountimportanceincurrentscenario.Theunderstandingofinteractionofpesticidesonchemicallymodifiedsurfaceisthebackboneofbiosensorfabrication.Quartzcrystalmicrobalancewithdissipationisoneofthemostefficienttechniquestoanalyzetheinteractionoforganicmoleculeswithsilanemodifiedsurfacesmakingitdesirablebio-sensingplatform.Inthisreport,wehavestudiedtherealtimeadsorptionofpesticidephorateandmalathiononsilicacoatedquartzcrystalofQCM-D.Theinteractionstudywasfirstmonitoredongoldcoatedandunmodifiedsilicacoatedcrystalasreference.Furtherself-assembledmonolayerwascreatedonsilicacrystalusingn-propyltrimethoxysilane(PTMS),octyltrimethoxysilane(OTMS),N-(3-(trimethoxysilyl)propyl)anilineanddiethoxymethylphenylsilane.TheinteractionstudywasalsomonitoredbyusingAFManalysis.AmountofpesticideadsorbedonsurfacewasevaluatedintermsofthemassandthicknesschangeofquartzcrystalwhichiscalculatedfromfrequencyanddissipationfactorchangeusingSauerbreyequation.Lowvalueofdissipationfactor(∆D)correspondstostrongerbindingofpesticideoncrystal.TheoverallresultsindicatesthatOTMSmodifiedsurfacescontributesmostlytothedissipationchanges(∆D)oracousticratio(∆D/∆f).Thissurfaceshowslargestamountofpesticideadsorptionforbothmalathionandphoratewhichiscorrelatedwiththemorehydrophobicityofthesurfaceanalyzedbycontactanglemeasurements.Theadsorbedamountofpesticideincreaseswithincreaseinhydrophobicityofsurface.Thediethoxymethylphenylsilanealsoshowssignificantinteractionasthephenylgroupfacilitatesinteractionwithsulfurbondofpesticide.FurtherverificationwasdoneusingRamanspectroscopy.Theinteractionstudymaybeutilizedfurthertofabricatesensorsforpesticidedetection.

Keywords

PesticidedetectionBiosensor

P.T1.055 Comparativestudyofbuttermilk-basedemulsionspreparedbyhighpressurehomogenizationandultrasonicationtechnologies

LibniTuritich1,2,MaryCano-Sarabia1,Antonio-JoséTrujillo21CatalanInstituteofNanoscienceandNanotechnology(ICN2),CSICandTheBarcelonaInstituteofScienceandTechnology(ICN2),Spain.2Centred'Innovació,RecercaiTransfèrenciaenTecnologiadelsAliments(CIRTTA),TECNIO,MALTA-ConsoliderTeam,DepartamentdeCiènciaAnimalidelsAliments,FacultatdeVeterinària,UniversitatAutònomadeBarcelona(UAB),Spain

Abstract

Theaimofthisstudywastoevaluateandcomparethepotentialofthreetechnologiesforthepreparationofbuttermilk-basedemulsions.Forthatpurpose,oil-in-wateremulsionswerepreparedatdifferentbuttermilk(5,7%)andoil(10,20%)concentrations.Theoilphasewasformedbyamixtureofvegetableoils,chiaandsunflower,richinω-3,ω-6andω-9fattyacids.Inparticular,emulsionswerepreparedby:1)Air-drivenhighpressurehomogenization(MF)(100mPa,3cycles);2)Ultrasonication(US)(40%Amplitude,10minutes)and3)Conventionalhomogenization(CH)(20MPa)ascontrol.Afteremulsionspreparation,theywerecharacterizedintermsofparticlesizedistribution,zetapotential,physicalstability,viscosityandrheologicalbehavior.ResultsshowedthattheemulsionspreparedwithMFtechnologypresentedmeanparticlesizesof~400nmandzetapotentialvaluesof-26mV.Incontrast,theemulsionspreparedbyUSshowedmeanparticlessizesandzetapotentialvaluesrangingfrom500to900nmand-29to-33mVrespectively.InthecaseofemulsionspreparedbyCH,themeanparticlesizerangedfrom1to4µmandzetapotentialvalueswereof-35mV.Accordingtothestabilityanalyzer,itcansaythattheemulsionswiththemajorphysicalstabilityintermsofcreamingandaggregation/flocculationweretheonespreparedbyMFandUSat7%ofbuttermilkand10%ofoils.Regardingtherheologicalbehavior,itwasobservedthatallemulsionspresentedaNewtonianbehaviorexceptthatpreparedwith20%ofoilbyCH,whichshowedapseudo-plasticbehavior.Last,wewouldliketoremarkthatthemostefficienttechniqueforthepreparationofbuttermilk-basedemulsionsathighoilloadingistheUStechnique,sincetheobtainedsampleswerethemostuniformandstable.

Keywords

ButtermilkOil-in-wateremulsionsHighpressureandconventionalhomogenizationUltrasonication

P.T1.056 CrystallizationoflactoseinGreekyoghurtacidwhey

AthanasiosLimnaios,ChristinaChaida,MariaTsevdou,PetrosTaoukisNationalTechnicalUniversityofAthens,Greece

Abstract

Acidwheyisthemajorby-productofGreekstrainedyoghurtindustry.Itcontainslactose(3.8%w/v),galactose(0.1%w/v),proteins(0.3%w/v)andlacticacid(0.8%w/v).AcidwheyhassignificantlyhighBiologicalOxygenDemand(30,000-35,000ppm)andChemicalOxygenDemand(60,000-80,000ppm)andlowpHvalue(4.5),makingitsbiologicaltreatmentinregularsewagesystemsproblematic.Thus,innovativemethodsofacidwheyutilizationfortheproductionofhighaddedvaluecomponentssuchasgalactooligosaccharides(GOS)areunderinvestigationinthelastfewyears.Inthisdirection,lactosecrystallizationphenomenaoccurringathighlactoseconcentrations,necessaryforhighproductionyieldsofGOS,minimizeacidwheyvalorization.Inthepresentstudy,theeffectofacidwheycomponents,i.e.lacticacid,proteins,galactoseandminerals(K+,Na+,Ca2+,Mg2+),aswellasGOS,onwatersorptionoflactosemodelsystemswasinvestigated.Watersorptiononlactosesystems,containinglacticacid(0-20%w/w),wheyprotein(0-20%w/w),galactose(0-10%w/v),minerals(0.0-0.2%w/v)andGOS(100:0,75:25,50:50,25:75,0:100lactosetoGOSratio)wasmonitoredfor360hoversaturatedsaltssolutionswithwateractivity(aw)of0.11-0.97,at20-50°C.Glasstransitiontemperature(Tg),crystallizationtemperature(Tcr)andlatentheatofcrystallization(ΔHcr)oflactoseinselectedmodelsystemswerealsostudied,viaDifferentialScanningCalorimetry.Theadditionoflacticacidandmineralsaffectedwatersorptionisothermsoflactosemodelsystemsandthedegreeoflactosecrystallization.Higherlacticacidormineralscontentledtohigherhygroscopicityoflactosesystemsandhigherlactosecrystallizationdegree.Onthecontrary,thepresenceofwheyproteinsandGOSinlactosemodelsystemsshowedaninhibitiveeffectonlactosecrystallization,whichwasmorepronouncedastheproteincontentorGOStolactoseratioincreased.

Keywords

lactosecrystallizationacidwheyGreekyoghurt

P.T1.057 Experimentalmodelforthestudyofsatietyinrats

DanielaCosta1,SaraCarmo-Silva1,CláudiaAlmeida2,CláudiaCavadas1,31TheCenterforNeuroscienceandCellBiology,Portugal.2FacultyofPharmacy,UniversityofCoimbra,Portugal.3UniversityofCoimbra,Portugal

Abstract

Testingfoodsinapre-clinicalcontextposesasachallenge,duetospeciesdifferencesandfoodpreferences,butalsobecauselaboratoryrodentshavespecificfeedinghabitsthatdon´tcorrelatesolelywithhungerandsatiety.Withthisstudy,weaimedtoevaluateshortandlong-termsatietyinrats.Twenty-fourWistarrats,femalesandmales,wererandomlydistributedto3equalgroupsandfed:controldiet(Chow;dietcontainingbread,butterandmilk(Standardbreakfast);anddietcontainingbeverage,biscuitsandcheese(Breakfastkit)for7weeks.Thefirstweekservedastheadaptationperiodtomonitorandrecordfoodintakebeforestartingtheexperimentaltrials.Theexperimentphasewasconductedusinga1-weekintervalbetweentrials,sothatconstantconsumptionofthedifferentdietswouldn’tinterfereintheevaluationofsatiety.Inexperimentaldays,ratswerefastedfor6hourstoensureasimilarlevelofhungerbetweengroups,andsubsequently,allanimalsreceivedapreviouslyweightedamountofeachdiet.After2hoursofaccesstothediets,standardratchowdietwasre-introducedtoallgroups,andeatingpatternsmonitoredfor16hoursthroughvideosystem.Asanalysisofthevideo,wemeasured:timeuntilthefirstmeal(afterthespecificdiets);inter-mealintervals(timebetweenmeals);mealfrequency;mealduration;andsnackingevents.Amealwasdefinedbyfoodingestionforaperiodofover1minute.Withthisanalysis,wewereabletodetectdifferencesbetweengroups,thatcouldbecorrelatedwithsatiety,suchaslongertimeuntilfirstmealinthebreakfastkitgroup.Theseresultswillbecorroboratedwiththeanalysisofshortandlongtermsatietyhormones.Overall,thisexperimentalmodelofferssolidtoolstobeusedintheevaluationofdiets,notonlyonsatietybutalsooneatingpatternsandbehaviour.

Keywords

FoodIntakeMealPatternsSatiety

P.T1.058 Vitamincmicroencapsulatedbyspraychillingtechnique:Stabilitybythermalcyclization

JulianaCarvalho,VivianOriani,GlazieliOliveira,MíriamHubingeUniversityofCampinas,Brazil

Abstract

VitaminCorAscorbicAcid(AA)isanessentialnutrientusedinfoodindustriesasantioxidant.Itpresentssomelimitations,suchasoxidativeandreactivefeatures,thatcanbeminimizedusingthemicroencapsulationtechnology.Thepurposeofthisworkwastousethestabilitybythermalcyclizationtechniquetoevaluatetheshelflifeofsolidlipidmicroparticles(SLMs)loadedwithAA.SLMswerecomposedoffullyhydrogenatedpalmoil(FHPO)andpalmoil(PO)aswallmaterialsandspraychillingtechniquewaschosentoencapsulatetheAA.TheproportionsofFHPO:POwerevariedindifferentformulations:F1(80:20),F2(70:30)andF3(60:40),respectively.TheratioofwallmaterialandAAwassetat80:20(w/w).SLMsweresubmittedtostorageattwoalternatingtemperatures(30and45°C)for48hourseachcycle.Theaimwastosimulatepossiblestressconditionsduringstorageandtransportchain.TheparticleswereevaluatedbythermalbehaviorusingDSC,polymorphism,AAretentionlevelsandAAretentionkineticmodeling.Theanalyseswereperformedondays0,7,15,30and45ofstorage.Attheendofthe45thdays,SLMspresentedgoodAAretentionvalues,rangingfrom74.25to83.07%.ThesevalueswereinfluencedbyincreasesinthePOconcentrationineachformulation.TheuseofmathematicalmodelsforreleasekineticsrevealedthatalltheSLMshadcontrolledreleaseandfollowedtheHiguchikineticmodel(R2=0.9025,0.9145and0.8950,respectivelytoF1,F2andF3).Themeltingpeaksremainedstablethroughoutthestorageperiodthereforetherewasnosignificantstatisticaldifference(p≤0.05)amongthem.Polymorphicanalysisrevealedβandβ'crystals.Theβ'crystalstypewaspredominantinalltheformulations.ItispossibletoconcludethatAAshowedgoodretentionandwasgraduallyreleasedintheenvironment,followingHiguchikinetics.

Keywords

AscorbicacidActiveretentionKineticsPolymorphism

P.T1.059 Anovelwayofshapingfoods:3Dprintingtorestructurecookiedough

EzgiPulatsu,Jheng-WunSu,JianLin,MengshiLinUniversityofMissouri-Columbia,USA

Abstract

Cookieisoneofthemostpopularfoodsconsumedglobally.Cookieisagreatmodelsystemfornovelfoodprocessingoperationslikethree-dimensional(3D)printingduetoitscomplexcompositionsandeasymanipulations.Toimprovethepracticabilityof3Dfoodprinting,itisvitaltounderstandtheshapeinstabilityduetopost-processingsincemostoftheprintedstructuresarepronetocollapseuponthermalprocessingsuchasbaking,frying,orboiling.Thisstudyinvestigatedthegeometricalattributesandbakingconditionsalongwiththerheologicalpropertiesofcookiedough.Variouskindsofshapeswereprocessedunderdifferentbakingconditions(timeandtemperature)designedtoencompassthegeometricfidelity.Theflowandcreep-recoverybehaviorofthecookiedoughwerewellrepresentedbythepower-lawandBurgersmodel,respectively.Theresultsdemonstratetherelationshipsbetweengeometry,infilldensity,andstructuraldeformationduetobaking.Theresultsshowthatinconjunctionwiththeknownbenefitsofcompositionaloptimizationofcookiedoughrecipe,thegeometricalpropertiesof3Dprintedshapesarevitaltotheirresistancetodeformationduringthebaking.Moreover,bakingconditionshaveanimpactonthecookiequality.High-temperaturecookingresultedincracksbetweenthelayers.Thestudyassertedthatnotonlythegeometricalpropertiesofthedesignedshapesdeterminethefinalqualityofthebakedconstructs,butalsothebakingconditionsaltertheappearanceandvalueofthecookies.Hence,itwaspossibletoshapecookiedoughswith3Dprintingthatareresistanttopost-processingcollapse,whichenlightensthe3Dprintingoffuturefoods.

Keywords

3Dprintingbakingcookiedoughgeometry

P.T1.060 Invitrofermentationoforangepeeldietaryfiber:Extrusionprocessingeffectonshortchainfattyacidproduction

ViridianaTejada-Ortigoza1,ThaisaMoroCantu-Jungles2,LuisEduardoGarcia-Amezquita1,HainingZhuang3,BruceR.Hamaker2,OsvaldoH.Campanella4,JorgeWelti-Chanes11TecnológicodeMonterrey,Mexico.2PurdueUniversity,USA.3ShanghaiAcademyofAgriculturalSciences,China.4OhioStateUniversity,USA

Abstract

Theuseoffruitby-productsasnon-conventionalalternativesourcesofdietaryfiber(DF)isgainingattention.ExtrusionprocessinghasbeenusedtoefficientlymodifythecompositionandfunctionalityofDF.Theeffectofthistechnologyinfruitby-products,particularlyorangepeel,ontechno-functionalpropertieshasbeenstudied,butfurtherinformationrelatedtothephysiologicalimplicationsisneeded.Orangepeelsamplessubjectedtodifferentextrusionconditions(barreltemperature/moisture/screwspeed-O1:115°C/41%/150RPM,O2:160°C/41%/200RPM,O3:160°C/24%/150RPM)werestudied.Sampleswereselectedfrompreviousworkaccordingtheirsoluble:insolubleDFratioandtechno-functionalproperties.Fecalfermentationsusingthreedonorswithknowncaloricintakeandfiberconsumptionwereperformedtounprocessed(control)andprocessedsamples.Gasandshortchainfattyacids(SCFA)production,andpHweredetermined.ImportantdifferenceswerefoundamongdonorsrelatedtotheSCFAproduction.Comparingwithcontrol,indonor1(vegetarian),totalSCFAproductionincreased9.1,12.3and14.7%whenfermentingO1,O2andO3,respectively.Indonor2(highprotein,highfiberconsumer)andindonor3(highfatconsumer)theseincrementswere14.6,10.1and13.8%,and15.9,1.3and-3.6%,correspondingly.Indonor1and2,acetate,propionateandbutyratecompositionslightlychangedwhencomparingcontrol(68:14:17and71:19:10)withO3(66:13:21and72:17:11).Andfordonor3thiscompositionchangedfrom69:15:16to73:6:21whencomparingcontrolwithO2.GasandpHproductionwerealignedwiththeSCFAproductioninalldonors.Theresultshereinsuggestthatextrudedorangepeelcouldbeusedasgoodfermentablefibersource,yieldinghighamountsofSCFAduringinvitrofermentation,nomatterthedietconsumptionhabitsandtheresultingdifferencesamongthemicrobiotacomposition.

Keywords

dietaryfiberorangepeelshortchainfattyacidsinvitrofermentation

P.T1.061 Dry-heatprocessingatdifferentconditionsimpactin-vitrostarchandproteindigestibilityofimmaturericebasedproducts

KulwaMiraji1,2,EdoardoCapuano1,VincenzoFogliano1,AnitaLinnemann11WageningenUniversityandResearch,TheNetherlands.2TanzaniaAgriculturalResearchInstitute,Tanzania,UnitedRepublicof

Abstract

ImmaturericeiswidelyconsumedinTanzaniaintheformofPepeta,atraditionalroastedriceflake.Optimizingpepetaprocessingconditionstoimproveitsnutritionalqualityisimportantasthecurrentprocessingmethodisuncontrolled,affectingitsfullutilization.Inthisstudy,immaturericegrainsofTXD306varietyharvestedatdifferentmaturity(18and26daysafter50%heading,DAH)wereusedtoinvestigatetheeffectofroastingconditionsonstarchandproteindigestionpropertiesofrice-basedproducts.Pepetawaspreparedbyroastingat80,100and120°Cwith-and-withoutsoakingricegrainsincoldwateratroomtemperaturefor12hbeforeapplyingasimulatedin-vitrogastrointestinaldigestionmodeltoassessstarchandproteindigestibility.Roastingsignificantlychangedtherate(k)andextent(C∞)ofstarchdigestion,positivelycorrelatedwithroastingtemperature.TheC∞andkvalueswerehigherinricestarchsamplescomparedtofloursamples.Proteindigestibilityshownsignificantdifferenceamongroastedsamplesat26DAH,thehighestvaluewasobservedat100°Cforbothmaturity.Soakingbeforeroastinghadnoeffectonthedigestibilityofstarchandproteins.Withexceptionforgastricproteindigestionat18DAHandC∞forfloursamplesat26DAH,nointeractioneffectwasobservedbetweensoakingandroasting.Thusdatafromthisstudysuggeststhatroastingat100°Cistheoptimumtemperaturetoproducepepetaofhighqualitydigestibleproteinsandlowstarchdigistibility,whichhavehealthbenefits.

Keywords

in-vitrostarchdigestionproteinhydrolysisimmaturericepepeta

P.T1.062 Theeffectofstrawberryleafphenolicextractanditscomponentsontheoxidativestabilityofraspberryseedoil

AnnaPrescha1,MagdalenaGrajzer1,IzabelaFecka1,EdwardRój2,KarolNartowski1,HalinaGrajeta11WroclawMedicalUniversity,Poland.2NewChemicalSynthesesInstitute,Poland

Abstract

Residualseedsfromtheraspberryfruitindustrycontainconsiderableamountsofα-linolenicacid(ALA)andtocopherols.Thecompositionofraspberryseedoil,includingantioxidantcontent,mayvarydependingontheextractionmethod.However,ALAcontentisanessentialfactorlimitingtheshelflifeoftheoil.Largeamountsofhealth-promotingpolyphenols,especiallyflavonolderivativesandellagitanninshavebeenfoundintheleavesofstrawberries,exertingstrongantioxidantpotential.Inthisstudy,weinvestigatedtheeffectivenessofspray-driedwaterphenolicextractfromstrawberryleavesininhibitingtheoxidationofraspberryseedoilsextractedbycoldpressingandsupercriticalCO2.Theantioxidantefficiencyofstrawberryleafextractwasalsoassessedinraspberryoilsstrippedofantioxidantsandotherunsaponifiablesubstances.Theleafextractanditsselectedphenoliccomponentswereaddedinanamountof6mg/gofoil.Thecompositionoftocopherols,carotenoidsandpolyphenolsinoils,aswellasphenolicextractsfromstrawberryleaves,wereexaminedbytheLCMSmethod.FattyacidsandsterolsinoilsweredeterminedbyGCandGCMSmethods,respectively.Thestabilityofoilswasevaluatedinacceleratedoxidationtestsbydifferentialscanningcalorimetry.ThesupercriticalCO2processwassuperiorincomparisontothescrewpressprocessintermsofyieldofα-linolenicacid,tocopherols,carotenoids,phenolsandphytosterols.ThestabilityofnativesupercriticalCO2extractedoilwasslightlylowerincomparisontothecoldpressedone,howevertheeffectofstrawberryleafextractonoxidativestabilitywassimilarinbothoils.Amongstrawberryleafphenoliccompoundsthestrongestantioxidativeeffectwasshownforagrimoniin,especiallyinsupercriticalCO2extractedoil,bothnativeandstripped.Strawberryleafphenolicextractmayserveasanaturaladditive,whichhasabeneficialimpactonthestabilityofvegetableoilsbothrichandpoorinnativeantioxidants.

Keywords

berriesseedoilphenolicsoxidativestability

P.T1.063 Ready-to-eatbroccolicookedinmicrowavebags:Theinfluenceofprocessingonphytochemicalretentionrevisited

ErikaPaulsen1,DiegoA.Moreno2,PatriciaLema11UniversidaddelaRepública,Uruguay.2PhytochemistryandHealthyFoodsLaboratory,Spain

Abstract

Cookingvegetablesinmicrowavebagshasbecomeapopulardomesticcooking.Therefore,itisrelevanttoknowhowthisemergingcookingmethodcouldaffecthealth-promotingphytochemicalsofstaplessuchasbroccoli.Theaimofthisstudywastoinvestigatetheeffectofmicrowave-bagcookingvs.traditionalmicrowavingonbioactivecompoundscontentofbroccoliflorets.Samplesweresentfromaminimallyprocessedindustrytoourlabunderrefrigeratedconditions.Sampleswerecookedusingdomesticconditionsinamicrowave(MW)ovenfor5min,withoutaddingwater.Sampleswerecookedinsidetheirpackaging(microwaveablebag)andbytraditionalMWcookingmethod.Alltreatmentswereperformedintriplicate.Broccolisamplesweretakenbeforeandaftercookingandlyophilized.Glucosinolates(GSL)contentandhydroxycinnamicacids(HCAs)contentwereanalyzerbyHPLC-DAD-ESI-MSn.CookinginsidebagkepttotalGSLcontent(28.27mmolkg-1);whileinconventionalMWcookingasignificantlossofthesecompoundswasobserved(from30.29to22.98mmolkg-1).NosignificantdifferenceswerefoundbetweenGSLprofileoffreshandcookedsamplesbydifferentcookingmethods.SignificantlossofHCAscontentwasobserved,regardlessofcookingmethod.Thelosseswere50%comparedtofreshbroccoli(from1.57mmolkg-1to0.78mmolkg-1).Microwave-bagcookedbroccolikeptGSLcontentcomparedtotraditionalmicrowaving.HCAscontentwasreducedinmicrowavecooking,regardlessofthecookingmethod.TheuseofmicrowavablebagsformicrowavingisanovelmethodthatretainsGSL,themainbioactivecompoundsofbroccoli.Thisoptionisfast,easyandconsiderablecleancookingoptiontofulfillmodernconsumers'needs.

Keywords

broccolimicrowavecookingmicrowavebagglucosinolates

P.T1.064 3Dprintingoffood–aretherespecialfoodsafetyconsiderations?

LineNielsen1,LasseHaahr-Lillevang2,RasmusLolckRosenbæk2,SusanneKnøchel11UniversityofCopenhagen,Denmark.2DanishTechnologicalInstitute,Denmark

Abstract

3Dprintingoffoodisanupcomingmethodforpreparationoffoodandhasbeensuggestedasasolutionforcustomizingfoodforeventsorprovidingpersonalizednutritione.g.tohospitalpatients.Severalcommerciallyavailable3Dprintersspecializedforprintingfoodhavealreadybeendeveloped.Theappliedtechniqueisbasedonextrusionmechanismswithasoftwareinterfacethatallowsyoutocustomizetheshapeoftheextrudedfoodbase.Whilemanystudiesdealwiththedevelopmentofthetechnologyandfoodbase,specificevaluationofthefoodsafetyaspectsarestilllacking.If3Dprintedfoodistobeusedinhospitalsettingsorsoldcommercially,e.g.fromacateringbusiness,thefoodsafetyneedstobeevaluated.Insomecasestheprintedfoodismeanttobeheattreatedafterbeingprinted,e.g.likeapizza,butinmostcasestheinterestisinReady-to-Eatproducts.Hygienicdesignandcleanabilityareobviouslyveryimportanttoconsiderduringdevelopmentofa3Dfoodprinter.Specificallyfora3Dprinterthismeans,thatcartridgesandalltubestransportingthefoodshouldbeaccessibleforcleaningorone-useonly,allelectronicsshieldedoffandmoveablepartsoverthefoodshouldbeminimizedandcleanable,sincetheymayintroducebothmicrobiological,chemicalandphysicalhazards.Furthermore,foodsafetyshouldbeincorporatedwhendevelopingrecipesspecificallyfor3Dprinting.Thismaylimitthetypesoffoodprepared,inparticulariftheprintedfoodistobeservedtovulnerablepatientsatahospitalorsoldcommercially.Anexampleofthesafetyconsiderationsmadeduringthedevelopmentofa3DprintedReady-to-eatproductwillbegiven.

Keywords

3DfoodprintingFoodsafetyHygienicdesign

P.T1.065 Theeffectofpackagingtypeandstorageconditionsonthepropertiesofinnovativefreeze-driedmultilayervegetablesnacks

AgnieszkaCiurzyńska,DominikaObłąkowska,AndrzejLenart,MonikaJanowiczWarsawUniversityofLifeSciences,Poland

Abstract

Introduction:Changingeatinghabitsindicatethatconsumersareincreasinglyinterestedinhealthfoodproducts,especiallywhentheyarevisuallyandorganolepticallyattractive.Freeze-driedsamplesareverysensitiveforenvironmentandstorageconditions(temperature)andpackagetypeandconditions.Thestoragestabilityofdriedproductsisdetermined,amongothers,bytheirhygroscopicproperties,whichareassociatedwiththeabilitytoabsorborgiveoffwater,whichaffectsthechangeofwateractivityanddriedstructure(porosityandshrinkage).Thesefeaturesdeterminethedurabilityoffoodproducts.Itisveryimportanttodeterminateoptimalpackagetypeandstorageconditionsforsuchsamples.Methods:Selectedvegetablegelswithcarrot,potato,cauliflower,broccoli,greenandyellowbeans,greenpepper,corn,chives,basilanddillwereobtainedwithsodiumalginate,oramixtureofxanthangumandlocustbeangum.Aftergelationtheywerefrozen(–40°C/2h)andfreeze-dried(30°C/63Pa/72h).Sampleswerepackagedinfoodfilm,foodfilminvacuum,foodpaper,aluminumfoilandaluminumfoilinvacuum,andstoredin4,25and40°Cfor5months.Thephysicalpropertiesoffreeze–driedbarsincludeddeterminationof:porosity,shrinkage,wateractivity.Results:Basedonexperimentsandobservations,itwasshownthatthestoragetemperatureandpackagetypeareimportantfactorsforfreeze-driedvegetablegelsquality.Temperaturestorageincreasedecreasedwateractivityandporosityforsamplespackedinfoodfoil,foodpaper,whileforaluminumfoilresultswereopposed.Theeffectofvacuumpackagingweren'tassignificantaswasexpected.

Keywords

packagingfreeze-driedsnacksvegetablesphysicalproperties

P.T1.066 Thermalanalysisasanassessmentofthestateofwaterinfreeze-driedmulti-componentsystemssuchasvegetablesnacks

MonikaJanowicz,AgnieszkaCiurzyńska,KatarzynaRybak,DominikaObłąkowska,AndrzejLenartWarsawUniversityofLifeSciences,Poland

Abstract

Foodshouldbeincludedinthegroupofmetastablesystemsthatmaychange.Therateofthesechangesdependsonthemolecularmobilitythatdeterminesthestabilityofthefood.Theissueisparticularlyimportantinsolidandsemi-solidfoodwithlowtointermediatewatercontent.Inmostfoodsinthiscategory,theinteractionbetweenpolymercomponents,waterandsolutesisakeyissueinrelationtomolecularmobility,diffusionandreactionrates.Thephysicalpropertiesandstabilityofsuchasystemdependontwovariables:compositionandtemperature.Intermediateandlowmoisturefoodsoftencontainglassyregionsconsistingofpolymermaterials(e.g.polysaccharides–guargum,loctusbeangum)andwater.Therefore,theconceptsandprinciplesfordevelopingnewinnovativeproductsshouldbescientificallysupportedbytestingthestateofwaterusingthermoanalyticalmethods.Theaimofthestudywastoanalyzethestateofwaterinfreeze-driedvegetablesnacksintheformofavegetablebar,whichisresidualwastearisingfromtheproductionoffrozenvegetablesandintheingredientsusedtomakethem.TGAandDSCtechniqueswereusedtoassessthestateofwaterinthetestedmaterials.Thermogravimetricanalysiswascarriedoutconsistinginprecisemeasurementofchangesinsamplemassasafunctionoftemperature(heating)usingtheTGA/DSC3+analyzerdevice(MettlerToledo)andthermalanalysisusingDSC3analyzer(MettlerToledo).TGAandDSCtechniqueswereusedtoassessthestateofwaterinthetestedmaterials.Thermogravimetricanalysiswascarriedoutconsistinginprecisemeasurementofchangesinsamplemassasafunctionoftemperature(heating)usingtheTGA/DSC3+analyzerdeviceandthermalanalysisusingDSC3analyzer(MettlerToledo).Appointed:volatilecomponents(moisture),decomposition(dehydratation),combustionofformedcarbonblancandglasstransitiontemperature.

Keywords

thermalanalysispolymercomponentsvegetablebarfreeze-dried

P.T1.067 High-resolutionNMRtechnologiesforunravelingthestructureofwater-extractablearabinoxylaninwheat

WannesL.DeMan1,2,EwoudVaneeckhaute3,EricBreynaert3,ArnoG.B.Wouters1,2,JohanA.Martens3,JanA.Delcour1,21LaboratoryofFoodChemistryandBiochemistry(LFCB),Belgium.2LeuvenFoodScienceandNutritionCentre(LFoRCe),Belgium.3CentreforSurfaceChemistryandCatalysis(COK-KAT),Belgium

Abstract

Arabinoxylan(AX)isthepredominantdietaryfiberinwheatandconsistsofaβ-(1,4)-D-xylopyranosebackbonethatcanbeun-,mono-ordi-substitutedwithα-L-arabinofuranoseresidues,whichcancarryaphenolicacidresidue.PartofthewheatflourAX(20-30%)iswater-extractable(WE-AX).WE-AXmoleculesdifferinmolecularweightanddegreeofarabinosesubstitution.TheWE-AXstructuralfeaturesdetermineitsphysicochemicalpropertiesandthereforeitsoverallfunctionalityduringproductmaking,butpotentiallyalsoitshealtheffects.Wehereusedhigh-resolution1HNuclearMagneticResonance(1H-NMR)technologiesforthestructuralcharacterizationofheterogeneousWE-AXpopulationsderivedfromwheatlineswithvaryingWE-AXcontents.WhitefloursofYumai34andValorisandtwooftheiroffspringlines(YxV027,YxV071)wereusedforextensiveWE-AXcharacterization.ThehighestWE-AXcontentwasfoundinYxV027(0.93%dm),followedbyValoris(0.74%dm),Yumai34(0.63%dm),andYxV071(0.43%dm).WE-AXwasisolatedandfractionatedusinggradedethanolprecipitationatethanolconcentrationsof30%,50%,and65%v/v.Thearabinose-to-xylose-ratiooftheWE-AXfractionsfromYumai34,Valoris,YxV027andYxV071increasedwithincreasingethanolconcentrationsfrom0.34to0.62,0.38to0.82,0.32to0.62,and0.32to0.68,respectively.1H-NMRindicatedthatWE-AXprecipitatingathigherethanolconcentrationshadahigherproportionofarabinosedi-substitution.1H-Diffusion-OrderedSpectroscopy(DOSY)NMRallowedfurtherelucidatingAXstructuralheterogeneitywithineachfraction.Moleculesprecipitatingathigherethanolconcentrationsexhibitedahigherdiffusivitythanmoleculesprecipitatingatlowerethanolconcentrations.Withineachfraction,structureswithahighproportionofdi-substitutionhadslightlylowerdiffusivitiesthanstructureswithahighproportionofmono-substitution.ThenewknowledgeonstructuralheterogeneityofWE-AXinwhiteflourprovidedby1H-DOSY-NMRcanenhancetheinsightinnutritionalandtechnologicalpropertiesofflour,whichdependonwheatgenotype,environmentalfactors,andtheirinteraction.

P.T1.068 Smartphone-basedcolorimetricdeterminationoftotalphenoliccontentinvegetableoils

SanitaVucane,IngmarsCinkmanis,MartinsSabovics,AneteKekeLatviaUniversityofLifeSciencesandTechnologies,Latvia

Abstract

Thehumaneyeseachwavelengthofthevisiblelightcanseeasadistinctivecolor.Veryimportantforvisiblelightisthethreeprimarycolors,red(R),green(G),andblue(B),whichisknownastheRGBcolormodel.Pixelrangingforthreeprimarycolorshasfrom0to255.OneofthemethodforthedetectionofprimarycolorsistheSmartphoneAndroid-baseddigitalimage.AsSmartphoneforcolorimetricdetectionHuaweiP30liteused.AnapplicationnamedColorMeter,withanimagematchingalgorithm,thetotalphenoliccontent(TPC)invegetableoilweredetected.Totalphenoliccontentwasexpressedasmgg-1gallicacidequivalentandmeasuredbytheFolin-Ciocalteureagentmethod.TheaimofthestudywastodeterminatethecontentofTPCwithasmartphone-basedcameraandanAndroidoperatingsystem.Forthedatacomparisonandaccuracyspectrophotometerasanalyticalopticalinstrumentwasused.Ninevegetableoils:macadamianut,milkthistle,seabuckthorn,linseed,rapeseed,grape,sunflower,olive,riceoilswereselectedforanalysis.Resultswithsmartphoneshowverygoodcoefficientofdeterminationforcalibrationsolutionofgallicacidrespectivelyforredcolor(R)=R²=0.9954,greencolor(G)=R²=0.9934andbluecolor(B)=R²=0.9713.Smartphoneissuitableforuseinthedeterminationofthetotalphenoliccontentinvegetableoils.

Keywords

digitalimagecolorimetrysmartphonetotalphenoliccontentvegetableoils

P.T1.069 Encapsulatedcucumberextractfromwastestreams:AntimicrobialactivityagainstListeriainnocuaandEscherichiacoli

RaquelIbarz1,2,LauraSalvia-Trujillo1,2,OlgaMartín-Belloso1,21UniversityofLleida,Spain.2AgrotecnioCenter,Spain

Abstract

Thefoodindustryistryingtousenaturaladditiveswithantioxidantactivityandantimicrobialproperties(AP).Theuseofagro-foodstreamslikecucumberwasteswithAP,allowsdevelopingnovelfunctionalingredientscontributingtotheirvalorization.Inthisstudy,theAPofencapsulated(ECE)andnon-encapsulated(non-ECE)cucumberextracts(CE)againstListeriainnocua1.17andEscherichiacoli1.107wereevaluated.TheCEwasproducedbyhydroalcoholic-extraction(70:30ethanol:waterw/w)assistedbyultrasounds(125μm-120s).Fortheencapsulationprocess,1goflyophilizedCEwasmixedwith15gofmaltodextrinandsprayedintothedrying-chamberat140ºC.TheantimicrobialactivityofECEandnon-ECEwasassessedbydeterminingthereductioninviable-cellcountsovertime.Moreover,propidiumiodidewasusedtoconfirmtheAPbyfluorescencemicroscopy.ResultsdidnotshowaninhibitoryeffectagainstE.coliduetotheresistanceofgram-negativemicrobestoantimicrobials,attributedtothecomplexityofthetwo-foldlayerstructureofthecellenvelopeofthesebacteria.TheECEandnon-ECEshowedantimicrobialeffectagainstL.innocuaandwasevaluatedfittingtheexperimentaldatatoabiphasickineticmodelshowinggoodaccuracy(R2>0.9997).Thismodelconsidersdifferentmicrobialfractions(a)withdifferentinactivationresistanceontotheantimicrobial.ThemostsensitivefractionoftheL.innocuapopulationwasgreaterthan90%(0.944±0.024and0.913±0.028forECEandnon-ECE,respectively),reachingupto2logarithmicreductionsforbothECEandnon-ECE.TheECEpresentedahigherantimicrobialeffectwithakineticconstantvalue(k1=48h-1)greaterthanthenon-ECE(k1=23h-1),whichcouldbeduetothepossiblesurfaceattractionbetweenmicroorganismsandtheencapsulatedextracts.Theseresultswereconfirmedbyfluorescencemicroscopy,showingdead-cellsaftercontactwithECEandnon-ECE.Ourstudyhighlightsthepotentialuseoftheencapsulatedcucumberextractsasanaturalantimicrobialinfoodformulations.

Keywords

CucumberwasteextractSpraydryingAntimicrobialpropertiesKineticinactivation

P.T1.070 Sweetchirality-thetasteofLandDglucosestereoisomers

NitzanDubovski,YaronBenshoshan-Galeczki,EinavMalach,MashaNivHebrewUniversityofJerusalem,Israel

Abstract

Bitterandsweettasteplayimportantrolesinfoodchoiceandconsumption,andmayaffectmood(Dubovski,Ert,&Niv,2017).Sweetmoleculeswithlowcaloricintakeareofgreatimportancefortheindustryandforhumanswhosufferfromobesityanddiabetes.Tobetterunderstandhowdifferentmoleculeselicitsweettastesensation,weexploredtwosugarstereoisomers:D-Glucoseandthenon-caloricL-GlucoseChiralityplaysakeyroleinbiomolecularrecognition.Changeinchiralitytypicallydramaticallyaffectsligand-receptorbinding.Yet,itwaslongknownthatnotonlyD-Glucose,butalsoitsenantiomer,L-glucose,elicitssweettasteinhumans.Weconfirmthisfindingandalsoshowthatwithdifferentconcentrations,usinghumansensorypanel,thesweetnessofLandDglucosemightbeperceivedslightlydifferentamongindividuals,butissimilaronaverage.WenextshowthatL-GlucoseelicitssweettasteviaT1R2/T1R3receptor.WehypothesizethatbothstereoisomersdockintotheorthostericbindingsiteintheVFTdomainofT1R2.Interestingly,weidentify2sub-pocketsinthisbindingsite.Sucroseusesbothsubpockets,whileglucosecanbindineitherofthesesub-pockets,overlappingwiththepositiononeofsucrosemonosaccharideunits.Thepropensityofglucoseenantiomerstowardseachofthesub-pocketsmightdifferandwillbeexploredinfuturestudies.

Keywords

SweetChirality

P.T1.071 Developmentandstorageofdevelopedhighenergy,nutrient-densecookiesforundernourishedadolescents

CinuVarghese1,PremPrakashSrivastav1,RoopeshSyamaladeviMohandas21IndianInstituteofTechnologyKharagpur,India.2UniversityofAlberta,Canada

Abstract

InmostdevelopingcountrieslikeIndia,nutritioninterventionsareconnectedtochildrenandwomen,thusavoidingadolescents.Inthisstudy,lowcosthigh-energy,nutrient-densecookiesweredevelopedproviding30%RDArequirementofadolescents.Accordingly,underutilizedingredientssuchasjackfruitseedpowder,fingermilletpowderusedasbaseflouralongwithbutter,wheyproteinconcentrate,icingsugarandbutter.Theformulationwasoptimizedusinglinearprogramming(LP)keepingthecostminimizationastheobjectivefunctionandprotein&fatcontent,moisturecontentmaximumingredientlevelandtextureasconstraints.VitaminandmineralpremixforthedevelopedformulationwasdesignedaccordingtotheRDArequirementsofadolescents.ThedevelopedcookieswerepackedinsterileLDPE(90µ)pouchesandAluminiumfoil(120µ)andweresealed.Onebatchofpacketswasstoredatambientconditions(Temperature24-27ºC;RH:70–75%),andanothersetwasstoredatacceleratedconditions(37ºCand90%RH).Thesampleswerewithdrawnforevery15daysforadurationof90daysandanalysedforwateractivity,moisturecontent,colour,texture,lipidoxidation,vitaminC,Overallacceptability.DevelopedcookiespackedinAluminiumfoilunderambientconditionshowedmoreeffectivequalityretentionandoverallacceptability.

Keywords

fortifiedcookiesundernourishedadolescentsstoragestudypackaging

P.T1.072 Influenceofhighintensityultrasoundontheimprovementofthefunctionalpropertiesofwheyproteinisolate/kappacarrageenancoacervates

SaraVargas1,GenaroAmador2,RaúlDelago1,HéctorRuíz3,MarlonRojas11CentrodeInvestigaciónenBiotecnologíaAplicadaIPN,México,Mexico.2CONACYT-CentrodeInvestigaciónenBiotecnologíaAplicadaIPN,México,Mexico.3BeneméritaUniversidadAutónomadePuebla,México,Mexico

Abstract

Introduction.Dependingonmicroenvironmentconditions,proteinsandpolysaccharidesarepronetoassembleallowingcomplexcoacervation(CC).Molecularinteractionsplayanimportantroleinthefunctionalpropertiesofbiopolymers,therefore,theirmodulationforproductdevelopmentisofscientificinterest.Inthiswork,CCiscarriedoutthroughtheinteractionofwheyproteinisolate(WPI)andkappacarrageenan(KC).Carrageenanisanegativesulphatedpolysaccharide,whichcaninteractwithpositivelychargedcompounds,suchasWPI,withapositivenetcharge(pHbelowitsisoelectricpoint).Recentlyhighintenseultrasound(HIUS)hasbeenusedtoinduceconformationalchangesinWPI,affectingtheirfunctionalpropertiesthroughultrasoniccavitation.Basedonthis,theaimofthisworkwastoevaluateHIUStreatmentonWPIanditsinfluenceonCCfunctionalproperties.Methodology.CommercialKC(Ingredion,USA)andWPI(BiPro,USA)wereemployed,dispersedindistilledwater(1%w/w),after24h,KC(pH7)wasaddedtoWPI(pH3)dispersionwithregularstirringtopromoteCC.ThefollowingHIUStreatmentsforWPIwereapplied:Amplitude:25,50,75and100%;time:2and4minutes.Analysis:FTIR-ATR(400-4000cm-1)wasusedforphysicochemicalcharacterization.Functionalproperties:Viscosity(20001/s,25°C),emulsifying(60%water,20%oil)andfoaming(60’’,11,000rpm,25°C)capacity.Results.ChangesonWPIsecondarystructure(FTIR-ATR,1600-1700cm-1)afterHIUSweredetected,CCelectrostaticinteractionwasfoundbetweenKCsulphategroup,anhydrousoxygenofthe3,6anhydro-D-galactoseandthe-OH,-NHWPIgroups.CCfunctionalproperties:Improvementson:viscosity(20x),foamingcapacity(stability(%FS=90),volume(%VI=150),expansion(%FE=250),andemulsionstability(ES=100%,1.5month)withrespecttotheWPIcontrol.Conclusion.HIUSandKCCCplayakeyroleinimprovingWPIfunctionalproperties.

Keywords

WheyproteinisolateKappacarrageenanComplexCoacervationFunctionalproperties

P.T1.073 Qualitychangesandmicrobiologicalpropertiesofjerkiesproducedfromsheep

VangelisEconomou1,ThomasTsopozidis2,AnestisTsitsos1,AlexandrosTheodoridis1,TheodorosKalitsis1,GeorgiosArsenos1,IoannisAmbrosiadis11AristotleUniversityofThessaloniki,Greece.2FarmaXalastrasS.a.,Greece

Abstract

Sheepmeatisanunderestimatedfoodcommodityusuallymarketedasrawwholeorcomminuted.Duetoitsorganolepticproperties,sheepmeatisgenerallyassociatedwithcertainmeatpreparationtechniques,e.g.grillingorroasting.Nevertheless,itcanmeettheconsumerfoodrequirementssinceitisahighlynutritiousfood,producedinmostcasesinanecologicalfriendlyway.Themodernwayoflivingrequiresfoodcommoditiesthatarenutritious,readytoeatandstoredeasily.Dehydratedmeatsnacksarerichinproteinandcanbeconsumedwithoutfurtherprocessing.Thescopeofthisstudywastoinvestigatesheepjerkyasatechniqueofproductionofnovel,highproteinsnacksthatareeasytoproduceandstore.Stripesofmuttonwereproducedfromselectedcarcassesofanimals.Meatstripesweremarinatedaccordingtoatraditionalrecipeovernightatfridgetemperatureanddehydratedinadesiccator.Sixdifferentdesiccationtimeswereexamined(3hr,6hr,9hr,12hr,24hrand48hr).Thebestdesiccationtimeaccordingtotextureandstoragepotentialwas9hr,accordingtowateractivity(0.885),weightloss(57.87%)andorganolepticproperties.Inadditiontheapplicationofa1%chitosanfilmwasevaluatedinordertoincreasestoragetimeandsafetyoftheproduct.Jerkieswithandwithoutthechitosanfilmwerestoredforuptoonemonthduringwhichmicrobiological(totalmesophiles,totalpsychrophiles,lacticacidbacteriaandStaphylococcusspp.)andchemicalproperties(aw)accordingtotheappropriateISOmethods.TwogroupsofstripeswerespikedwithacocktailofListeriamonocytogenesandacocktailofSalmonellaTyphimuriumstrainsinordertoestimatethepathogenriskofsurvivalandtransmission.Thisresearchwasco‐financedbytheEuropeanUnionRegionalDevelopmentFundandGreeknationalfundsthroughtheOperationalProgramCompetitiveness,EntrepreneurshipandInnovation(RESEARCH–CREATE–INNOVATE,code:T1EDK-05479).

Keywords

LambJerkyChitosan

P.T1.074 Thetypeofoilextractionfromraspberriesseedsdeterminesitschemopreventiveactivity

MagdalenaGrajzer1,BenitaWiatrak1,TomaszGębarowski1,EwaBarg1,HalinaGrajeta1,EdwardRój2,AnnaPrescha11WroclawMedicalUniversity,Poland.2NewChemicalSynthesesInstitute,Poland

Abstract

Seedsofraspberriesareamajorby-productoffruitprocessingandcontainupto10%ofoilrichinpolyunsaturatedfattyacids(PUFA)andantioxidantsthatmayimprovethehealthstatusoftheconsumers.Cold-pressingisawidelyadoptedpracticeinmanufacturinghighqualityoilsbuthasitslimitationinlowyieldandexposingoilcomponentstooxidation.Supercriticalcarbondioxide(sCO2)oilextractionisanattractivealternativeduetobetteroilrecuperationfromresidue,mildoperatingconditions,thatcanminimizeoxidativeoildeterioration.Theaimofthisstudywastocomparechemicalcompositionandchemopreventiveactivityofraspberryoilrecoverbycold-pressing(RCP)andsCO2extraction(RsCO2).Thecompositionoffattyacidsandphytosterolswasdeterminedbygaschromatography–massspectrometry.Fortocopherolsandcarotenoidsdetermination,oilsamplesweresaponifiedandtheunsaponifiablefractionwasanalysedbyultra-highperformanceliquidchromatographic(UHPLC).PhenoliccompoundswerefirstextractedbySPEandthenseparatedbyUHPLC-MS.Oilsemulsionswereexaminedforcellcytotoxicity(MTTtest),redoxstate(DCF-DAandGriessassay),andDNAdamage(haloassay)onhumandermalfibroblast(NHDF),humanbreastadenocarcinoma,colonadenoracinomaandlungadenocarcinomacelllines.RsCO2oilwascharacterizedbyricherchemicalcompositionthanRCPandratioofbioactivecompoundsrecoverywasfrom3(PUFA,phytosterols,tocopherols,carotenoids)to6(phenoliccompounds)foldbetterthaninRCP.StudiedoilshowednocytotoxiceffectonNHDF.Aconcentration-dependentpositiveimpactof2-10%oilemulsionsonculturelineswasshown,andRsCo2exertedstrongerchemopreventiveactivity(theincreaseoftumorcellcytotoxicitywas20-80%incolorectalcancercellsand30-60%inbreastcancercells,thiseffectwasevenstrongerindoxorubicin-resistantcorrespondingcelllines).OurresultsindicatethatsCo2extractionismoreeffectiveinraspberryoilrecoveryandhighlightisusefulnessinoilproductionformedicalpurpose.

Keywords

raspberryoilsupercriticalcarbondioxide(sCO2)oilextractioncold-pressingchemoprevention

P.T1.075 Developmentofaneggwhitebasedflavoreddairyreplacementproduct

AdriennTóth1,CsabaNémeth2,AttilaNagy2,KarinaHidas1,LászlóFriedrich11SzentIstvánUniversity,Hungary.2CapriovusLtd.,Hungary

Abstract

Todaythedemandisincreasingforprotein-denselactose-andmilkprotein-freeproducts.Theaimofourstudyisthedevelopmentofatastyandprotein-richdairyreplacementproductsbasedoneggwhite.Theplain(unflavcored)productismadefromeggwhiteduetoheattreatmentandenzymaticreactions.Aftercoolingtheproduct,differentflavoringswereused(blueberry,cranberryandstrawberrypulps)withdifferentsweeteners(sugar,stevia).Theproductswerere-heattreatedtoguaranteeappropriateshelf-life.Theproductswerestoredfor28daysatrefrigeratedtemeperature(4-6°C).Thesensorialattrbitues(smell,taste,colour,overallquality)weretestedbytrainedpanelistst.Microbialcellcountwereinvetsigateds(mesophyllicaerobcellcount,SalmonellaandEnterobacteraceae).Ourresultsshowthatflavoringwithacidicfruitpulpslikecramberryprovidebettersensorialquality,becausethelackoflacticacidprovidesanotsourenoughtasteandsmell.Colourofproductsisbrighterandthetasteisplesent,ifmoreacidicfruit'spulpsareused.InmicrobiologicalaspectsmoreacidicfruitspulpsdecreasedthepHofthesampleswhichledtoalowermesophilliccellcountintheproducts.Summerizijngourresults,areplacementproducttodairyproducts(likeyogurtandsourcreame)wasdevelopedfromeggwhitewithdifferentfruitflavorings.Accordingtosensorialtests,thisproductsaresimilarinsensorialatributesofdairyproducts.Theseproductsaregoingtobeaproperalternativetodairyproductsforpeoplewithlactoseandmilkproteinintolerance.OurresarchissponsoredbytheprojectVEKOP-2.1.1-15-2016-00149weareverythankfulforthat.

Keywords

eggwhitelactose-freesportdietnutritionoftheelderly

P.T1.076 Enhancingtheoralbioavailabilityofnaturalastaxanthinusingplant-basedencapsulationmaterials:ResultsofanInvitroevaluationandacross-overstudyinhumans

YardenAbuhassira-Cohen1,RavitEdelman1,RandaAbbas2,DanielKurnik3,4,RandShibel1,YoavD.Livney11Technion–IsraelInstituteofTechnology,Israel.2Enzymotec-FrutaromLtd,Israel.3RambamHealthCareCampus,Israel.4Technion-IsraelInstituteofTechnology,Israel

Abstract

Astaxanthin(AX)isaredxanthophyllcarotenoidfoundmainlyinalgae(notablyHaematococcusPluvialismicroalga)andmarineanimals.AXisastrongerantioxidantthanvitaminEandβ–carotene,buthasveryloworalbioavailability.Thepurposeofthisstudywastodevelopapotatoprotein(PP)-baseddeliverysystemforincreasingoralbioavailabilityoflipophilicbioactives(nutraceuticalsanddrugs),usingAXasamodel,andtoevaluatethesysteminvitro,andinvivo-inacross-overclinicalstudyinhumanvolunteers.Threedifferentformulationswereprepared,encapsulatingAXoleoresin(AXO)with:(1)PPonly,(2)PP+lecithin(LEC),(3)PP+oliveoil(OO).Theaverageparticlediametersafterpreparationwere0.29,0.29and1.76µm,whileafterfreeze-dryingandreconstitution:0.17,0.07and6.93µm,respectively.In-vitrobioaccessibilitieswere33,47and69%,respectively,vs.16%onlyfortherawAXO.Inarandomized,double-blind,cross-overstudyinhumansubjects,thePP-OO-AXformulation,resultedina4.8-foldhighermedianplasmaAXAUC(P<0.001)comparedtotherawAXOformulation.Inconclusion,anon-allergenic,vegan,PP-baseddeliverysystemmadeof“allnaturalIngredients”offersgreatpromiseforincreasingoralbioavailabilityoflipophilicbioactivessuchasAX,fortheenrichmentoffoodandfordietarysupplements,orfororaldeliveryoflipophilicdrugs.

Keywords

AstaxanthinBioavailabilityEncapsulationPotatoprotein

P.T1.077 Thepresenceofcolostrumincheesemilkincreasestheshelflifeoffreshcheese

ByronHerrera-Chávez1,2,SoniaRodas-Espinoza2,LibniTuritich1,AntonioJoséTrujillo1,DaviniaSánchez-Macías21UniversitatAutònomadeBarcelona,Spain.2UniversidadNacionaldeChimborazo,Ecuador

Abstract

Colostrumistheinitialmilksecretedbymammalsfollowingparturition,andisroutinelyexcludedfrommilkprocessingduetoitsverydifferentcompositionandcharacteristicswhichnegativelyaffectsprocessingefficiency.However,colostrumpresentshighcontentofantimicrobialcomponents(i.e.upto10%immunoglobulins).Theaimofthisstudywastoevaluatetheshelflifeoffreshcheesemadewithmilkcontaining0,1,5and10%ofcolostrum.Thesecheeseswereproducedfrompasteurizedmilk(63ºCfor30min),storedat4ºCfor21days,andtotalplate(TPC)andcoliformcounts(CT)wereassessedevery7days,usingPetrifilm®plates,whichwereincubatedat31ºCfor48and24h,respectively.Atday1,theTPCandTCincontrolcheesewere4.63and3.35logcfu/g,respectively.Ascolostrumpresencewasincreasedinmilk,itresultedinadecreasedmicrobialcountsincheeses(i.e.10%colostrum,3,94and1,20logcfu/gforTPCandTC,respectively).Duringthe21daysofstorage,themicrobialcountswereincreasing,howevertheTPCandTCwerealwayslowerincheeseswithcolostrumpresencewhencomparedtocontrolcheese.IfweestablishthemaximumlevelofacceptanceofTPCinfreshcheesein6logcfc/g,theshelflifeoffreshcontrolcheesewithoutcolostrumwasbetween7(5.86logcfu/g)and14days(7.62logcfu/g),whilefreshcheesemilkmadewith10%colostrumwasplacedin14days(6.10logcfu/g).Inconclusion,thepresenceof≥5%colostrumincheesemilkresultsinfreshcheeseswithbettermicrobiologicalqualityandshelflifethanthosefreeofcolostrum.

Keywords

colostrumshelflifefreshcheesemicrobialcounts

P.T1.078 Flaxseedoilorganogelswithcurcuminforreplacementofporkbackfatinspreadablemeatproducts

PatriciaRamirez1,EstefaníaGonzález2,DiegoTapia3,JavierParedes3,CristinaVergara4,PazRobert1,BegoñaGiménez31UniversidaddeChile,Chile.2UniversidaddeO'Higgins,Chile.3UniversidaddeSantiagodeChile,Chile.4InstitutodeInvestigacionesAgropecuarias,Chile

Abstract

PatriciaRamírez1,EstefaníaGonzález2,DiegoTapia3,JavierParedes3,CristinaVergara4,PazRobert1andBegoñaGiménez3

1FacultaddeQuímicayFarmacia,UniversidaddeChile,Santiago,Chile2EscueladeSalud,UniversidaddeO’Higgins,Rancagua,Chile3FacultadTecnológica,UniversidaddeSantiagodeChile,Santiago,Chile4InstitutodeInvestigacionesAgropecuarias,INIALaPlatina,Santiago,ChileOrganogelationisoneofthemostnovelandpromisingtechniquesforedibleoilstructuring.Organogelshavebeenwidelyusedinpharmaceuticalandcosmeticareaasdrugdeliverymatrices,buttheirapplicationinfoodmatricesisscarce.Thesesystemsmaybeapromisingoptionforthefatreplacinginfoodmatricesandcontrolleddeliveryoflipophilicbioactivemoleculesinthesmallintestine.Inthisstudy,flaxseedoilbasedorganogelswithcurcumin,theactiveprincipleofturmeric,weredesignedforreplacementofporkbackfatinspreadablemeatsystemstypepâté.Optimalcurcumin(0.54%)andbeeswax(9.12%)concentrationsintheorganogelweredeterminedaccordingtoacentralcomposite+startdesign.Themechanicalstrengthandoilbindingcapacityoftheorganogelsobtainedunderoptimalconditionswere19.5±0.84N(similartothatobtainedforporkbackfat)and91.4±1.5%,respectively.Theincorporationofcurcumininthelipidmatrixsignificantlyincreasedtheoxidativestabilityoftheflaxseedorganogelevaluatedbyrancimat(protectionfactor2.24h),aswellaspreventedtheformationofbothperoxideandmalonaldehydeunderacceleratedoxidationconditions.However,theincorporationofcurcumindidnothaveanyeffectonthemechanicalproperties,oilbindingcapacityorrheologicalbehavioroftheorganogels.Thespreadablemeatsystemstypepâtéwithpartialortotalreplacementofporkbackfatbybeeswaxoranogelswithcurcuminshowedthehighestoxidativestabilityevaluatedbytheformationofmalonaldehydeduringchilledstoragewhencomparedwiththecontrol(meatsystempreparedwith100%porkbackfat).

Keywords

beeswaxorganogelcurcuminlipidoxidation

P.T1.079 Structuralandthermodynamicbasesofthefunctionalityoftheternarycomplexes:WPI-chitosan-biologicallyactivelipids

MariaSemenova1,2,AnnaAntipova1,2,ElenaMartirosova1,2,DariaZelikina1,2,SergeyChebotarev1,MariaAnokhina11N.M.EmanuelInstituteofBiochemicalPhysicsofRussianAcademyofSciences,Russia.2MoscowStateUniversityofFoodProduction,Russia

Abstract

Inthisstudywehavechosenwheyproteinisolate(WPI):chitosan(CHI)electrostaticcomplexesasthebiopolymerbasisfortheformationoftheternarycomplexes:WPI-CHI-biologicallyactivelipidsatpH5.1andionicstrengthoftheacetatebuffer=0.001M.WPIsamplewasUnflavoredBiPro(USA:lactose-free,0gfat,0gcarbohydrate,Сa2+0.045g/100g,Mg2+0.008g/100g).CHI(Mw=50-190kDa,deacetylation>75%)waspurchasedfromSigma(USA).Biologicallyactivelipidswerethesoyphosphatidylcholine(PC:LipoidS-100:59%ofomega-6linoleicacid(LA),Germany)liposomesloadedwithapureomega-3a-linolenicacid(ALA:Sigma,USA,99%)toanequimassratiowithLA.InthisworkwehavefocusedontheeffectoftheWPI:CHIweightratio(RWPI:CHI)intheternarycomplexes[WPI-CHI-(PC-ALA)]onthecomplexfunctionality.RWPI:CHIvariedinthefollowingrange:1:1;2.9:1;6.8:1;8.8:1.ConcentrationsofbothCHIandlipidswerekeptconstantandequaleedto0.25%w/vand(PC(0.156%w/v)+ALA(0.088%w/v)),respectively.Atthesametimetheweightratioofthebiopolymerstothe(PC-ALA)liposomesalteredinthefollowingrange(2:1;4:1;8:1;10:1)intheternarycomplexes.Thestudiedfunctionalpropertiesarethefollowing:encapsulatingefficacy;theprotectiveabilitywithrespecttotheoxidationofthelipids;foamingandemulsifyingcapacities.Themainrelationshipshavebeenelucidatedbetweenthefunctionalityoftheternarycomplexesandtheirbothstructuralandthermodynamicparameters.Totacklethistaskthefollowingmainmethodshavebeenused:multianglelaserlightscatteringinthestaticanddynamicmodes,zeta-potentialmeasurements,andtensiometry.Inaddition,differentialscanningcalorimetryhasbeenusedtocharacterizetheconformationalstateoftheWPIglobularproteinsintheirbothbinary(protein-chitosan,protein-lipids)andternary(protein--chitosan-lipids)complexparticles.

Keywords

WheyproteinsChitosanbiologicallyactivelipidsfunctionality

P.T1.080 Structuralandthermodynamicanalysisofthefoamingabilitiesofthecomplexofsodiumcaseinatewithliposomesofphosphatidylcholineloadedwithfishoil

AnnaAntipova1,2,ElenaMartirosova1,2,DariaZelikina1,SergeyChebotarev1,MariaAnokhina1,MariaSemenova1,21N.M.EmanuelInstituteofBiochemicalPhysicsofRussianAcademyofSciences,Russia.2MoscowStateUniversityofFoodProduction,Russia

Abstract

Thisworkpresentsthestructuralandthermodynamicanalysisofthefoamingabilitiesofthecomplexofthemajormilkprotein(sodiumcaseinate)withliposomesofphosphatidylcholine(PC)loadedwithfishoil(FO)inthepresenceorabsenceoftheessentialoilofclovebud(EOC).Awater-solublecomplexhasformedspontaneouslybetweensodiumcaseinateandpreliminarypreparedbysequentialhomogenization(bothmechanicalandultrasound)followedbytheextrusion(throughthemembranefilterwithadiameterofporesof100nm)PCliposomesloadedwithFOundermixingoftheirsolutions.Thismixinghasbeenperformedat400Cintheshaker-incubatorfor1hour.Structural(molarmass,size,architecture,density,zeta-potential)andthermodynamic(theosmoticsecondvirialcoefficientreflectingthethermodynamicaffinityforaqueousmedium)parametersofthesupramolecularcomplexeshavebeencharacterizedbyalaserlightscatteringmethodinstatic,dynamicandelectrophoreticmodes.Thefoamingabilityofthesupramolecularcomplexeshasbeendeterminedbythefollowingbothpropertiesandparametersofthefoams:(1)theoverrun;(2)thevelocityoffoamingofthesamevolumeofthesamplesolutionsataconstantrateoftheairsupply(abubblingmethod);(3)thevelocityofthedrainageofaqueousmediumfromthefoamsand(4)thefoamhalf-lifetime.Acomparisonhasbeencarriedoutinthisstudyoffoamingabilitiesoftheformedsupramolecularcomplexanditsindividualcomponents,namelysodiumcaseinateandthePCliposomesloadedwithFOinthepresenceorabsenceoftheEOC.Themajorrolesinthefoamingabilityhavebeenelucidatedofboththedegreeofproteinassociationinthecomplexesandthethermodynamicaffinityofthecomplexesforaqueousmedium.

Keywords

fishoilliposomesodiumcaseinatefoamingabilities

P.T1.081 Developmentofemulsifiedoleogelsasamatrixforironencapsulation

MilginteNaktiniene,ViktorijaEisinaiteKaunasUniversityofTechnology,Lithuania

Abstract

Structuringofaliquidoilbyagellingagent,resultingintheformationofathree-dimensionalgelnetworkandmakeitbehavelikeasolidcrystallinefatorhydrogenatedoils,withoutcausingsignificantchangesinthechemicalcomposition.Suchnovelstrategycouldbeusedtoreducetheamountofsaturatedfatsinfood.Thus,theobjectiveofthisworkwastoinvestigatethepossibilityofencapsulatingironintheemulsifiedrapeesedoleogels,structuredwithvariousbeeswaxandcarnaubawaxconcentrationsandevaluatethepropertiesofthesystemsobtained.Rapeesedoiloleogelswerepreparedwithdifferentbeeswaxorcarnaubawaxconcentrations(3%,5%,10%,15%).Theaqueousphase(containing0.24g/100gFe2(SO4)3)wasdispersedintheoilphaseataratio20:80,homogenisedandchilledveryquickly.Thephysical-chemicalpropertiesofemulsifiedoleogelswereevaluatedbyoilloss,colourcharacteristics,rheological,texturalandthermalanalysisaswellasironencpsulationefficiency.Theintensityofoxidationinthesampleswasmonitoredbydeterminingtheperoxidevalue.Itwasobtainedthatoleogelswiththehighestcarnaubawaxandbeeswaxconcentrationyieldedthehigheststability(7.35–8.84%oilreleased),thehighesthardnessvalues(14.18–29.63N)aswellasthehighestironencapsulationefficiency(100%).WaxconcentrationincreasewasaccompaniedbyanincreaseinL*anddecreaseina*andb*values.Itwasalsoobservedthatoleogelsstructuredwithbeeswaxwerecharacterizedbyloweroilloss,higherhardnessvaluesandhigheroxidativestability,comparedtothosecontainingcarnaubawax.Itcouldbeconcludedthatsuchemulsifiedoleogelshadpotentialtobeusedfortheironencapsulationaswellasasubstituteofanimalfatinfoodproducts.

Keywords

ironencapsulationoleogel

P.T1.082 NutritionalqualityandsafetyoftenfreshwaterfishspeciesfromtheTonleSapLakeinCambodia

SenglySROY1,2,ElodieARNAUD1,3,AdrienSERVENT1,3,SokneangIN2,SylvieAVALLONE11QualiSud,UnivMontpellier,CIRAD,InstitutAgro,Universitéd'Avignon,UniversitédeLaRéunion,France.2InstituteofTechnologyofCambodia,Cambodia.3CIRAD,UMRQualisud,France

Abstract

TheGreatTonleSapLakeplaysanimportantroleinthefoodandnutritionsecurityoflocalcommunitiesinCambodia.Freshwaterfishesareabundantandappreciatedbythelocalpopulation.Duringthetwolastdecades,fishstockshavegreatlydecreasedinquantityanddiversitybecauseofoverexploitationoffishresourcesandpollutionlinkedtohumanactivities.TheaimofourresearchwastoassessthenutritionalqualityandcontaminantsoftenfreshwaterfishspeciesconsumedbythecommunitylivingneartheLake.Thefishspeciescurrentlyconsumedbythelocalpopulationwereidentifiedbyafoodconsumptionsurveyandmostimportantissuesintermsofqualitywererecordedbasedonconsumerperception.Representativesamplesoffishmostconsumedweresampledtoanalyzetheirnutritionalprofiles(AOACmethods)andheavymetals(ICPMS).Accordingtothesurvey,mostpeoplehaveincludedfreshwaterfishesintheireverydaymeals(100g-200g/day/person).Thelipidcontentsrangedfrom1.4%to10.0%andsomespecieswererichinω-3andω-6,especiallyeicosapentaenoicacid(EPA)anddocosahexaenoicacid(DHA).VitaminAcontentsofsmallfisheswereten-foldhigherthaninfilletofbigfishesasforironandzinccontentsbuttoalowerextent.Mn,AsandPbwereoverthemaximumpermissiblelevelsinseveralfishes.NutritionalindicestakingintoaccountpositiveandnegativenutrientswerecalculatedwiththeSAINandLIMscores.Fisheswereclassifiedinfoodrecommendedforhealthbutwhenheavymetalswereintegrated,somefisheswererankedinthegrouptolimit.ThecurrentdataindicatethattheTonleSapecosystemplaysanimportantroleinnutritionsecurityforlocalcommunitiesbutgreatcareshouldbegiventothelakeecosystemtobesurethatfishwillbeavailableandsafeforfuturegenerations.

Keywords

fattyacidprofilefat-solublevitaminsheavymetalsnutritionalscore

P.T1.083 Incorporationofcinnamon(Cinnamomumzeylanicum)andturmeric(Curcumalonga)tohindertheglycaemicimpactofdairyyoghurts

DayaniPavalukumar1,MadhuraJayasinghe1,MaharshaEdirisinghe2,IsuruWijesekara11UniversityofSriJayewardenepura,SriLanka.2MILCO(PVT),LTD,SriLanka

Abstract

Introduction:Prevalenceofdiabetesisincreasinginmiddle-incomecountriesatpresent.Hence,itisarisktoconsumesugarincorporateddessertsafterthemainmeal.Bloodglucoseresponsescanbecontrolledbytheincorporationoftropicalherbsandspices.Inthisstudy;twodifferenttypesofdairyyoghurtswerepreparedusingcinnamon(Cinnamomumzeylanicum)oleoresinandTurmeric(Curcumalonga)oleoresininaimtosuppresstheirglycemicimpact.Method:Thisstudymainlycomparedtheglycaemicresponsesofacontrolyoghurt(typicaldairyyoghurtwithoutspices)againsttwonovelyoghurtproductswithaddedspices(CinnamonandTurmericrespectively)using16healthyvolunteersinarandomizedcrossoverstudy.Bloodglucoseconcentrationwasmeasuredatfastingstateand30,45,60,90,120minfollowingtheingestionusingthePRODIGYBloodGlucosemonitoringsystem(US,F.D.A.approved).Glucoseresponsecurveswereplottedforindividuals.Furthermore;shelflife,nutritionaland,physiochemicalpropertiesofnewlyformulatedproductsweredetermined.Results:Allthetestedmicrobiological,physiochemical,andnutritionalparametersfordevelopedyoghurtswerewithintheacceptablerangeaccordingtoSLSrequirements.Thesignificantreductioncomparedtostandarddairyyoghurtwereobservedinpeakglucoseconcentrationandareaunderthecurve(p<0.05)forbothnovelproducts.Peakreductionsofglucoseconcentrationforcinnamonyoghurt–9.61%,forturmericyoghurt–9.26%;wereconsiderablylowercomparedtothecontrol.Meanpeakglucoseconcentrationforthecontrol,cinnamonyoghurtandturmericyoghurtwere113.38±6.39,102.50±6.00,102.88±5.38mg/dLrespectively.Meanareaundercurveswere11951±523,11012±611,10941±530((mg/dL)*min).Peakingtimesofglucoseresponsecurvesweresimilarforall(30min.).Conclusion:Significantreductionsinglycaemicimpactwereobservedfornewlydevelopedcinnamonandturmericoleoresinincorporatedyoghurtproducts.Cinnamonandturmericareproventobeexcellentsourcesinreducingpostprandialbloodglucoselevels.

Keywords

YoghurtCinnamonTurmericGlycaemicimpact

P.T1.084 Comparisonofsocio-economicconditionsofplantationworkersinColombia:I.Twoplantations/Onecompany

KalninDaniel1,2,ClaireDurand1,LudvicAndres31ISTOM,France.2UniversityofAngers,France.3Istom,France

Abstract

Theobjectiveofthisstudyistocarryoutadiagnosisofthelivingandworkingconditionsofworkersontwococaplantationsofonecompany.Theaimistoidentifydifferentfactorsthatareinducingtheexodusoftheworkforcefromthecocoaproductionareastowardsthecitiesandthustounderstandthedifferenceoftheunderlyingsocialmechanismspresentatthetwolocationsstudied:NecoclíandCasanare.Alldatawerecollectedduring3weeksoffieldworkwith10interviewers.Thediagnosisleadstorecommendationstosecurethepresenceofawell-trainedworkforceandhenceensuretheproductionofhigh-qualityfinecocoa.Therecommendationswereproducedbybothcollectingandverifyingthemes/hypothesesbyconductinginterviewsandsubsequentlycollectingbothqualitative,butalsoquantitativedata.Dataprocessingusingaquantitativeapproachenablesustointerprettheresultsregardingdifferentthemesrangingfromthestudyofworkcontexts,newmechanisms;understandanddocumentthemechanismsinthetwosites;explanationoftheparametersthatunderlaythesemechanisms;proposingandexploringthelinksbetweenthedifferentresultsobtainedduringinterviews.Thisworkleadstotheunderstandingofthebasicmechanisms,ofthefactorsthatinducetheexodusofyoungpeoplefromthefields.Oneofthekeyoutcomesofthestudyisthatitcanbeseenthatcreationofaclimateoftrustbytakinganinterestinthelifeoftheemployeesoutsideofworkandparticipatingintheirhomefarming.Animportantrecommendationsupportedbythisstudyistopromoteacommunicationandawarenesscampaignabouttheprofessionofcocaplantationsworkersandcocoa-growingandchocolate-makingbusiness,especiallyamongstyoungpeople.

Keywords

chocolatesustainablefairtradeColombia

P.T1.085 Studyoftheinfluenceofgeographicoriginsoncocoabuttercrystallization:I.3differentcountries

DanielKalnin1,2,MarionTaillez3,LinaMorel11Istom,France.2MOTTECH,UniversityofANGERS,France.3ISTOM,France

Abstract

Cocoabutter(CB)isanessentialingredientofchocolateandhasadirectinfluenceontheconsumerrelevantcharacteristicsofthisgloballyconsumedproduct.ThecrystallizationpropertiesofCBinfluencethetemperingprocess,anecessarystepintheproductionofqualitychocolate.ThecompositionandhencethehardnessofCBcanvaryconsiderablydependingonthegeographicorigin,particularlywiththeenvironmentaltemperatureatthetimeofmaturationofthebeans.Additionally,aromacompoundssuchastheyexistinfinecacao(eg.Colombia)caninfluencecrystallizationbehavior.Besides,CBcompositioncaninfluencethedeliveryofthosearomacompoundsinterms.Masteryofcrystallizationbehavioriskeyfortheprocessoftempering,whichisnecessaryforhigh-qualitychocolate.WestudytheinfluenceoftheenvironmentaltemperatureatthetimeofmaturationofthebeansonthecrystallizationofCB.WecompareCBfromthreedistinctlocationsinIvoryCoast,Peru,andColombiawithcommercial-gradeCB.DifferentialscanningcalorimetryandX-raydiffractionwereusedtomonitorandcomparethecrystallizationbehaviorsofknownoriginsobtainedafterdifferentthermaltreatments.TheresultsshowanotablephysicochemicaldifferencebetweenthedifferentCBs.Notably,theydifferintheirfinalmeltingpointsbutwecanfollowdifferentmeltingbehaviorindicatingdifferencesincomposition.Wewereabletocomparecompositiondatawithphysicochemicalproperties.ThefindingsencouragefurtherexperimentationwiththeknowledgeoftheCBagronomicpractices,whichareperfectlyidentifiable,tounderstandpreciselytheinfluenceoftheseagronomicparametersonthecrystallizationofCB.

Keywords

finecocoaprocessingColumbiacrystallization

P.T1.086 Crystallizationinemulsion:Cocoabutter

DanielKalnin1,2,3,MichelOllivon31ISTOM,France.2MOLTECH,UniversityofANGERS,France.3UMR8612,France

Abstract

Lipidsareself-assemblingmolecules,responsibleforcompartmentformationinlivingcells.Besidesrealcrystalsandbilayers,theyalsoformmesophasesthankstotheiraptitudetomodulateinterfacecurvature.Lipid-basedstructuresusedinfoodsystems.Thecharacterizationofthestructureofsuchsystemsiscomplexandoftenrequirestheuseofcombinedtechniquesforapprehendinglipidmultiphasesystemsbeforeapplyingtheirproperties.ThisstudyusesDSC/SWAXSforthemonitoringnucleationandphasetransitionslipidsinemulsionDropletsize,dilution,andcomplexitypreventanydirectidentificationofthecrystallinevarietiesformedbytriacylglycerolsinsideemulsiondroplets.Ourresearchfocusesonthestructuralpropertiesoflipidsatananometerscale.Triacylglycerols(TAGs),themainconstituentsofnaturalfatsandoils,exhibitacomplexmonotropicpolymorphismthatfrequentlyforeclosesthestudyofthermalandstructuralproperties.Naturally,lipidstructuresself-organizeintocomplexstructureswhoseperiodicityspansfromafewnanometersuptohundredsofnanometers.Weusesmallandwide-anglex-rayscatteringcoupledwithDSCtostudytheinitialphasetransitionofemulsifiedcocoabutter.Theinitiationphaseissensitivetointerfacecurvature,composition,andcoolingrate.Inreturn,thismeansthatallthoseparameterscanbeanalyzedtoareference.Emulsifiersmainlypresentattheemulsioninterfacearealsoshowingbulkpropertiesiftheyoccurinhigherconcentrations.Inconclusion,themolecularstructureoflipids,whichcandominatethe“macroscopic”propertiessuchasrheology,flavorperception,ordrugrelease,canbemonitored.Thestudyoflipidphasebehaviorwillbefurtherstrengthenedduetothecouplingofstructuraltechniquesathighbrilliancesynchrotronradiationworkbencheswithconventionalanalyticaltechniques(suchasDSC).Thenstructure/functionalityrelationshipsforsoftcondensedmatterespeciallyinmulti-componentsystemscanbeestablishedinrealsystemsandunderprocessingconditionsusingDSC/SWAXS.

Keywords

cocoabutteremulsionthermodynamicslipidstructure

P.T1.087 ReviewabouttheconsumptionofsugarsweetenedbeveragesinSpainandtheirhealthimpact

ElenaJacas,JordiSerratosaAutonomousUniversityofBarcelona,Spain

Abstract

Sugar-sweetenedbeverages(SSB)refertoanybeveragewithaddedsugarorothersweeteners(highfructosecornsyrup,sucrose,fruitjuiceconcentrates,andmore).SSBaretheprimarysourceofaddedsugarsinSpanishandconsideringothercountriesdiets(Allthetypeofaddedsugarsarefreesugars,theiroverconsumptionisassociatedwithgraterenergyintake,higherbodyweight,andlowerintakeofessentialnutrientsaswellasanincreasedprevalenceofoverweightandobesityandriskfactorsofmetabolicsyndrome(MetS)(insulinresistance/type2diabetesmellitus(T2DM)andcardiovasculardiseaseslikehypertension).TheWorldHealthOrganization(WHO)recommendsreducingtheintakeoffreesugarstolessthan10%(and,ideally,lessthan5%)oftotaldailyenergyintake.ThisreviewhasbeenusingtheAmericanAssociationforCancerResearch,Elsevier,PubmedandScopusdatabaseoftheUAB.Inthissystematicreviewitwouldexaminethedifferentdefinitionsofsugar(free,added,totalsugar),andtheirintakesrecommendationaccordingtothedifferentgovernmentalorganizations.Moreover,thesugarintake,mainlyfocusedonbeveragesourcesandthesugarcontentsinaportionofdifferentSSBsstablishedbyamarketresearchtoanalyzeiftheirsugarcontentandtheirconsumptionfulfillmentwithWHOrecommendations.Furthermore,asearchforclinicalandobservationstudiesfocusesonlinkingSSBintakeandtheprevalenceofdiseaseslikeobesity,MetS,T2DM,andhypertension.SeveralstudiesdemonstratedacontroversialrelationshipbetweenSSBconsumption,obesity,metabolicsyndrome,prediabetes/type2diabetesmellitusandhypertension.Inspiteoftheaccuratesugarsintakerecommendationofthedifferentgovernmentalorganization,SSBconsumptioncausesanoverconsumptionoffreesugars.Considerationofthesehealthoutcomessuggestthattheemphasisforintakemonitoring,publichealthguidance,andconsumercommunicationshouldbethekeypillarstoreduceofSSBconsumption.

Keywords

sugarsugar-sweetenedbeverageshealthsugarintakerecommendation

P.T1.088 Changesinnutritionalandbioactivefeaturesofoatgluten-freefloursasaffectedbygerminationconditions

NataliaAparicio-García,CristinaMartínez-Villaluenga,JuanaFrias,ElenaPeñasInstituteofFoodScience,Spain

Abstract

Germinationrepresentsasustainableandeconomictechnologicalapproachtoimprovenutritionalandhealthpromoting-propertiesofgrains.Inrecentyears,thedevelopmentoffloursfromgerminatedcerealsasanalternativeofconventionalflourshasattractedagreatdealofattention,butoathasbeenscarcelyexploitedforthesepurposes.Theaimofthisworkwastoevaluatetheeffectofgerminationconditionsonnutritionalandbioactivefeatures,aswellasonenzymaticactivitiesrelatedwithqualityingluten-freefloursobtainedfromhulledanddehulledoatvarieties.Germinationtemperaturesandtimesintherangeof12-20ºCand24-216h,respectively,wereconsideredinthestudy.Germinationincreasedfreephenolicscontent(1.6-2.8fold)andantioxidantactivity(1.4-4.5fold)inoatflours,particularlyathightemperaturesandlongertimes,butthechangesdependedontheoatvariety.Higherproteinhydrolysisandα-amylaseactivitywasalsoobservedingerminatedoatflourscomparedtotheirnon-sproutedcounterparts.β-glucancontentwasretainedatshortgerminationtimes(24-96h)butitwasreduced(47-64%)beyondthisperiodoftime.Lipaseactivityincreasedduringgerminationinthehulledoatvarietyanddeclinedinthedehulledone.Multi-responseoptimizationallowedtoidentifythemostsuitablegerminationconditionsforobtaininghighqualitygerminatedoatfloursthatwere16ºC-216hand18ºC-120hforhulledanddehulledvarieties,respectively.Germinatedoatfloursareinlinewithcurrentconsumersdemandstowardshealthierplant-basedfoodsandtheymightbeasourceofinnovationforfoodindustryThisstudywasfundedbyMINECO/FEDER,grantnumberAGL2015-67598-RandCSICintramuralprojectgrantnumber201870I097

Keywords

OatGerminationGluten-freeflour

P.T1.089 ModificationincheesemakingofProvoloneValpadanaPDO:Nutritionalassessment

MenaRitota,MariaGabriellaDiCostanzo,PamelaManziCREA-Consiglioperlaricercainagricolturael'analisidell'economiaagraria,CentrodiricercaAlimentieNutrizione,Italy

Abstract

ProvoloneValpadanaPDOisasemi-hard“pastafilata”cheeseproducedbyrawwholecow'smilk.Regulation(EC)No.853/2004laysdownspecificrulesonthehygieneoffoodofanimalorigin.Duringtransport,thecoldchainmustbemaintainedandthemilktemperaturemustnotexceed10°C.Onarrivalatthedairyfarm,milkmustbequicklycooledtonotmorethan6°Candkeptatthattemperatureuntilprocessed.However,accordingtotheProvoloneValpadanaPDOConsortium,anincreaseinthestoragetemperatureupto12°Ccouldbehelpfulinmaintaining,inrawmilk,atotalmicrobialcommunityusefulforthedevelopmentoflacticflora,whicharedesirableinanacid-rennetprocessing,suchasthatofProvoloneValpadana.Therefore,inthiswork(partofItalianMinistryProjectTEMPRO),thetraditionalcheese-makingofProvoloneValpadanaPDO(type“piccante”)wasmodifiedbyincreasingthestoragemilktemperatureat12°C,insteadof6°C,untilthecheesemaking,andtheeffectsonthenutritionalcharacteristicsofbothtraditionalandmodifiedProvoloneValpadanawereevaluated.DifferentProvoloneValpadanacheesesatvariousripeningstages(10,30and60days)werealsostudied.Twoindexesbasedontheunsaponifiablefraction,suchastheDegreeofRetinolIsomerization(DRI)andtheDegreeofAntioxidantProtection(DAP)werestudied.DRIisausefulindexfortheevaluationofmilkheattreatmentand/ormilkmicrobiologicalquality,anditcouldbeusefulinamorepreciseevaluationofvitaminAactivity,whileDAPisusedintheassessmentofthepotentialoxidativestabilityoffoods.Sincevariationsinthecheese-makingprocessmayresultinchemicaland/orphysicalmodificationsofcheese,greatlyinfluencingitsstructureandtexture,thepercentagesofsolublecalciumandsolublephosphorus,aswellastheproteindigestibilitywerealsoevaluated.

Keywords

ProvoloneValpadanaPDOcheeseStoragetemperatureNutritionalassessment

P.T1.090 Cheesesmadewithsaffron:Characterizationofsaffronbioactivemoleculesandtheireffectsonhumancolonadenocarcinomacellline

MenaRitota,RaffaellaComitato,PamelaManziCREA-Consiglioperlaricercainagricolturael'analisidell'economiaagraria,CentrodiricercaAlimentieNutrizione,Italy

Abstract

Saffron(Crocussativus,L.)isasmallherbaceousplantbelongingtotheIridaceaefamily,characterizedbytypicalorganolepticproperties,suchasredcolour,intensearomaandstrongtaste.Thesecharacteristicsareduetoitschemicalcomposition,sincesaffroncontainscarotenoids(especiallycrocins)whichgiveitcolour,picrocrocin,responsibleforitsbittertaste,andsafranal,themostimportantcomponentofsaffronaroma.Thepresenceofallthesebiologicallyactivecompoundsmakessaffronavalidallyinthetreatmentandpreventionofvariousdiseases,suchasmetabolicdisorders,premenstrualsyndrome,depression,anxietyandinsomnia,cardiovasculardisordersandsometypesofcarcinoma.Forthisreason,theintakeofsaffron,notablythroughtheadditionofthisspicetofoods,shouldbeencouraged.Saffronisoftenusedinthedairyindustry,asspiceaddedduringthecheese-making,butthesekindofcheesesrepresentonlyanicheproductionandarestilllittleknown.Inthisworkdifferentcheeses,fromeweandcowmilk,towhichsaffronwasaddedduringthecheese-making,werecharacterizedfortheircontentincrocins,picrocrocinandsafranal.Amethanol:watersolution(MeOH:H2O80:20,v/v)wasusedtoextractsaffroncompoundsfromthecheeseandthemostabundantcomponentsinthecheeseextractswerecrocins,inparticularcrocetindi(β-D-gentiobiosyl)ester(trans-4-GG).Picrocrocinwasnotdetectedinthecheesesamples,whilesafranalwasdetectedinonlyoneewemilkcheeseextract:thiswasprobablyduetothelostoftheseheatsensitivemoleculesduringthecheese-making.Thesaffronbioactivemolecules,bothasstandardsolutionsandascheeseextracts,werealsotestedtoevaluatetheirantiproliferativeandproapoptoticeffectsonhumancolonadenocarcinomacellline(HT29).

Keywords

CheeseSaffronBioactivecompoundsAnticancerproperties

P.T1.091 Developmentofhealthypastaproductsenrichedwithsproutedmoringaflour

KarinE.Coello1,2,JuanaFrias2,CristinaMartínez-Villaluenga2,MaríaElenaCartea3,PabloVelasco3,ElenaPeñas21EscuelaSuperiorPolitécnicadelLitoral,ESPOL,Ecuador.2InstituteofFoodScience,TechnologyandNutrition(ICTAN-CSIC),Spain.3MisiónBiológicadeGalicia(CSIC),Spain

Abstract

Sproutedmoringaflourconstitutesaninterestingingredienttoenrichfoodproductsduetoitshighnutritionalvalueandbioactivepotential.Fivefettucciniformulationscontaining5%(5SMF),10%(10SMF),15%(15SMF),20%(20SMF),and30%(30SMF)ofsproutedmoringaflour(SMF)wereproducedwiththeaimtoimprovethenutritionalqualityandhealthyattributesofconventionalpasta.Anenhancementofprotein(1.1-1.3fold),lipids(4-31fold),fiber(1.6-21fold)andmineral(1.6-5.6fold)contentwasfoundinfettucciniastheSMFamountincreased,whilecarbohydratesweresignificantlyreduced.SMF-enrichedfettuccinialsoshowedhigherlevelsofthiamine(1.1-1.4fold),riboflavin(1.3-1.6fold),g-aminobutyricacid(2.8-12fold),phenoliccompounds(1.1-1.7fold),glucosinolates(upto2.5fold)andantioxidantactivity(1.7-2.1fold)thancontrolpasta.SensorypropertiesofpastawerenotsignificantlyaffectedbyadditionofSMFupto10%,buthigheramountshadanegativeeffect.20SMFand30SMFformulationsshowedthehighestnutritionalvalueandlevelsofbioactivecompoundsandantioxidantactivity,butpresentedthelowestsensoryscores.Inconclusion,pastafortificationwithSMFupto10%representsaninnovativestrategytoimprovethenutritionalqualityandbioactivepropertieswithoutcompromisingconsumeracceptance.TheseresultsopengreatopportunitiestovaloriseSMFasingredientfortheproductionofnovelfunctionalfoods.Acknowledgments:ThisstudywasfundedbyMINECO/FEDER,grantnumberAGL2015-67598-R,AEI/FEDER,UEgrantnumberAGL2017-83718-RandCSICintramuralprojectgrantnumber201870I097.

Keywords

MoringaSproutingFlourPasta

P.T1.092 Studythesurvivalofnon-proteolyticClostridiumbotulinuminclean-labelfreshpotato-basedpasta(Gnocchi)duringtheshelf-lifeat12°C

ElenaDalzini,ElenaCosciani-Cunico,PaolaMonastero,DanielaMerigo,GiorgioVarisco,PaoloDaminelli,Marina-NadiaLosioIstitutoZooprofilatticoSperimentaledellaLombardiaedell’EmiliaRomagna,Italy

Abstract

Introduction:Non-proteolyticClostridiumbotulinum(NP-Cb)isapsychrotrophicandspore-formingbacteria.SeveralprocedureshavebeenrecommendedtoensurethesafetyofrefrigeratedprocessedfoodswithrespecttoNP-Cb;however,fornewrecipeorclean-labelproducts,thereisaneedtoevaluatethemarginofsafety.Purpose:TheobjectiveofthisstudywastoevaluatethesurvivalofNP-CbduringtheshelflifeofGnocchimadewithsteam-cooked,potatopuree(wateraddedtopotatoflakes),andreconstitutedpotatoesasmainingredients.Methods:Threebatches(20packagesof450geachperbatch)ofpre-pasteurizedGnocchipackedinmodifiedatmosphere(30%CO2,70%N2and<2%O2)wereprovidedbyalocalmanufacturer.Nopreservativeisincludedintherecipe.ThetrayswereasepticallyopenedandGnocchi,5–6gpieces,wereindividuallyinoculatedbysyringingwithasporesuspensionoftwoNP-Cbstrains(ATCC17786andCNRB666).Controlproductswereinoculatedwithsterilesolution.Thetrayswererepackaged,storedat12°Cfor70daysandanalyzedforClostridiaenumeration(ISO15213-2003)(contaminatedsamples),TotalMesophilicBacteria(TMB)enumeration(ISO4833-2003),pHandaw(controlsamples)at0,14,28,42,56and70days.Results:Attime0,theaveragevaluesofpHandawinGnocchiwere5.58±0.04and0.987±0.002respectively,andnochanges(P>0.05)wereobservedat70days.WhiletheTMBcountsincreasedfrom2.2±0.35to5.62±0.79LogCFU/g.Inalltestedbatches,theconcentrationofNP-Cbdecreasedfrom3.49±0.11to2.94±0.48(Batch1),from3.38±0.07to3.22±0.19(Batch2)andfrom2.59±0.08to2.41±0.02(Batch3)LogCFU/g.Significance:Thisstudymayincreasetheknowledgeaboutthesafetyofclean-labelproductswithrespecttoNP-Cb.

Keywords

ChallengetestFoodsafetySporegermination

P.T1.093 Trendincreaseofmeat-processorstowardsnitrite-freeproducts:Newchallenges?GrowthpotentialofClostridiumbotulinuminclean-labelcookedham

ElenaDalzini,DanielaMerigo,ElenaCosciani-Cunico,PaolaMonastero,VariscoGiorgio,Marina-NadiaLosio,PaoloDaminelliIstitutoZooprofilatticoSperimentaledellaLombardiaedell’EmiliaRomagna,Italy

Abstract

Introduction:Proteolytic(Cb)andNon-proteolytic(NP-Cb)Clostridiumbotulinumareanaerobic,spore-formingbacteria,whichcancontaminatemeatandmeatproducts.Nitritesareconventionaladditives,however,theincreasingconsumerdemandof“cleanlabel”productshasdriventhefoodindustrytostudyalternativetotheuseofconventionaladditives.Purpose:TheobjectiveofthisstudywastoevaluatethegrowthpotentialofCbandNP-Cbduringtheshelflifeofnitrite-freecookedham.Methods:TwodifferentchallengetestswereperformedforeachpathogenfollowingtheguidelineISO20976-1(2019).Foreachstudy:threebatchesofmincedmeat(20kgforeachbatch)weredividedina)Meat(M),b)Meatwithbasiccuringsolution(1.9%ofsaltandaromas)(MBS)andc)MeatwithstandardcuringsolutionwithSodiumNitrite(0.015%)andSodiumAscorbate(0.03%)(MNA).Eachgroupwasseparatelyinoculatedwith1%v/wofsporesuspension.Samples(100gofunder-vacuum-packedmeat)werecookedat75°Cfor20minutes,rapidlycooledandthenstoredat12°Cfor6weeks.Positivecontrolsinbrothwerepreparedtoverifythespore-outgrowthoftestedstrains.Results:Significantdifferences(p<0.05)ofawvalueswereobservedbeforethecooking:0.995±0.002inMand0.980±0.004inMBSandMNA)whilenodifferencesweredetectedforpHvalues.OnlythesamplesofMshowedagrowthpotentialhigherthan0.5LogCFU/g.ThegrowthpotentialofCbwas1.89,-0.6and-1.92LogCFU/ginM,MBSandMNArespectively,whilethatofNP-Cbwas1.61,-0.09and-0.05LogCFU/ginM,MBSandMNArespectively.Significance:Thenitrite-freeproductsmaythinsthemarginoffoodsafety,isthesystemreadyfornewchallenge?ThisstudymayprovideusefulinformationtosupportbothFoodBusinessOperatorsandRegionalorNationalVeterinaryAuthority.

Keywords

FoodsafetyChallengetestClean-labelproducts

P.T1.094 Softwareaidedformulationofenergydensebiscuitsbyusingindeginousagriculturalproduce

RaushanKhan,AnuradhaDutta,RitaSinghRaghuvanshiGBPUAT,Pantnagar,India

Abstract

Indiacontinuestosufferfrom‘alarming’acuteunder-nutritionamongchildrenregardlessofoutstandingeconomicgrowth.Itisimperativetoprovideacost-effectiveandsustainablesolutiontocombatthesituation.Thereforethepresentresearchhasbeenundertakentodevelopaproteinandcalorierichbiscuitusingindigenousrawmaterials.SpecificcombinationofmultiplenutritionallyenrichedrawmaterialscomprisingAmaranthgrain(Amaranthushybridus)flourinpoppedform,RiceBean(Vignaumbellata)flourinmaltedformandPumpkinseeds(Cucurbitaceaemaxima)powderwasoptimizedbyusingDesignExpert10.0.1StatisticalSoftware.Box-Behnkendesignwaschosenandseventeenexperimentsweredesignedbasedonhypothesesthattheresponsesofproductarefunctionallyrelatedtospecificcomposition.Allcombinationswereworkedoutandbasedonresultsofresponses(energy,protein,ironcontent,overallacceptabilityandspreadfactor)onecombinationwasstatisticallyoptimized.Furthertheoptimizedbiscuitswereanalyzedforvariousnutritional,sensory,physicalandtexturalparameters.AOAC(1995)methodsandAtomicAbsorptionSpectroscopywereimpliedfornutritionalanalysis.Biscuitswerefoundtoberichinprotein,fatandenergycontentwithavalueof17.92g,19.32gand470.81kcalper100gbiscuitrespectively.Ashandcrudefibercontentwasobservedtobe2.52gand0.61grespectively.Biscuitsdepictedahighmineralcontentwith132.36mgcalcium,7.62mgiron,412.66mgphosphorousand2.28mgofzinccontent.TAHDplustextureanalyzerwasusedtoassessthehardnessofbiscuitwhichwasfoundouttobe22.205N.Goodoverallacceptabilitywasobservedintermsoforganolepticanalysis.Totaldietaryfiberwasfoundouttobe6.97gcomprisedofinsolubledietaryfiber(72.89%)andsolubledietaryfiber(27.11%).Resultsshowcasethattheresultantbiscuitsareevidenttobeproteinandenergydense,gluten-freeaswellpackedwiththebenefitsofessentialmicro-nutrientsandcanprovetobebeneficialforunder-nourishedchildrenwithorwithoutceliacdisease.

Keywords

BiscuitsHighproteinPumpkinseedsGlutenfree

P.T1.095 Towardscleanlabel:studyingtheClostridiumbotulinum,Salmonellaspp.andListeriamonocytogenesbehaviorduringtheprocessofatraditionalItaliansalami

ElenaCosciani-Cunico,ElenaDalzini,DanielaMerigo,PaolaMonastero,PaoloDaminelli,GiorgioVarisco,Marina-NadiaLosioIstitutoZooprofilatticoSperimentaledellaLombardiaedell’EmiliaRomagna,Italy

Abstract

“Preservative-free’’foodsinteresthasstimulatedgrowthofprocessedmeatsmanufacturedwithoutsodiumnitrite.Traditionally,Salamimadebyporkmeatandfat,isproducedwithsodiumnitrite.ThepurposeofthisstudyistoevaluatethebehaviorofC.botulinum,Salmonellaspp.,L.monocytogenesduringtheprocessofMilanoSalamimadewithorwithoutsodiumnitrite.TwobatchesofSalamidough,with(A)orwithout(B)sodiumnitrite,wereinoculatedseparatelywithC.botulinumspores,Salmonellaspp.,L.monocyogenesandwithphysiologicalsolution.Duringtheprocess,incontrolsamples,temperaturewasmonitoredandsodiumnitriteconcentration,pH,aw,andlacticacidbacteria(LAB)countwereevaluated.Pathogensconcentrationwascountedintheinoculatedsalami.Microbiological,chemical-physicalanalyseswereperformedfollowingISOmethods.Resultswereexpressedasmeanandstandarddeviation,thebacterialcountsconvertedasLogofcolonyformingunits.Process:fermentation22°Cto20°Cin72h,seasoningat13°Cfor55days.SodiumnitritewaspresentinA(93±1.17ppm),notdetectedinB.ForbothAeBthepHdroppedinthreedays,inAreached5.39±0.01andinB5.92±0.13attheendofseasoning;awdecreasingrate,from0.975±0.005to0.884±0.002,wassimilar(p<0.05);Labcountstartedfrom»6.5LogCFU/gandincreasedby2loginthreedaysthenremainedconstant.BatchApathogennetreduction:C.botulinum2.71logspore/g,Salmonellaspp.4.85logCFU/gandL.monocytogenes4.22logCFU/g.;batchB:C.botulinum2.89logCFU/g,Salmonellaspp.4.45logCFU/gandL.monocytogenes1.86logCFU/g.InSalamiMilanothepresenceofsodiumnitritecontributestogenerateanenvironmentinwhichthereductionofL.monocytogenesishigher,whileitseemsirrelevantforC.botulinumandSalmonellaspp.

Keywords

FoodSafetyFermentedfoodSodiumNitrite

P.T1.096 Developmentofapredictiveshelflifemodelforrawporksausagetoincreasesustainabilityandresourceefficiencyalongthesupplychain

ClaudiaWaldhans1,AntoniaAlbrecht1,MaureenMittler1,ImkeKorte1,JudithKreyenschmidt1,21UniversityofBonn,Germany.2GeisenheimUniversity,Germany

Abstract

Foodwasteofperishableproducts–althoughstillinagoodcondition–occursoftenduetoalackofinformationconcerningthereal-timeremainingshelflifeatdifferentsupplychainlevels.Predictivemodellingcanbeusedtoimplementdynamicshelflifeandthereforecanleadtoanimprovedsustainabilityofthesupplychainbyincreasingfoodquality,foodsafetyandresourceefficiency.Theaimofthestudywasthedevelopmentofadynamicshelflifecriterionforrawporksausagesbasedonpredictivemicrobiology.Forthispurpose,storagetestsof289MA-packedsampleswereconductedunderconstantanddynamictemperatureconditions.Thedevelopmentofthetotalviablecountandthegrowthoftypicalspoilagemicroorganisms(Lacticacidbacteria,Pseudomonasspp.,Enterobacteriaceae,Brochothrixthermosphacta,yeastsandmoulds)wasinvestigated.Additionally,physicochemicalparameterssuchasgascomposition,pH-value,aw-value,meatcolorandtextureprofileandananalysisofsensoryparametersweredeterminedtocharacterizethequalityloss.BasedonthegrowthofLacticacidbacteriaastheidentifiedspecificspoilageorganism,theshelflifemodelwasdevelopedusingthemodifiedGompertzmodelandtheArrheniusmodel.ThetemperatureeffectonthebacterialgrowthratewascalculatedastheactivationenergyEA.Primaryandsecondarymodelswerecombinedtopredictshelflifeunderdynamictemperatureconditions.Additionally,theinvestigationofphysicochemicalparametersshowedahighcorrelationbetweenmicrobialgrowthandsensoryindex,colorvalue,textureandoxygenleveldependentonindividualstoragetemperatures.Thepredictivemodelforrawporksausageallowstheapplicationofadynamicshelflifealongtheentiresupplychain.Combinedwithdigitalizedtemperaturemonitoringanddataexchangesystems,additionalinformationcanbeprovidedtoinvolvedstakeholders.Furthermore,dynamicshelflifeenablestheimplementationofdynamicpricing,theoptimizationofresourceefficiencyinlogisticprocessesandthepreventionoffoodwaste.

Keywords

predictivemicrobiologydynamicshelf-lifemodellingrawsausageresourceefficiency

P.T1.097 DebiteringProcessof(Lupinusmutabilis.)AsistedforMicrowaveandUltrasonic

JoseManuelPrieto1,2,3,YakelinE.Yucra4,OliviaLuque11UniversidadNacionalDeJuliaca,Peru.2UniversidadPeruanaUnión,Peru.3UniversidadPolitécnicaDeValenciaEspaña,Spain.4UniversidadNacionaldeJuliaca,Peru

Abstract

ThelegumespeciesLupinusmutabilis(tarwi),traditionallycultivatedintheAndes,occupyingoneofthefirstplacesamongnativefoodswithhighcontentofproteinsandoilsworldwide.However,thegrainrequiresaprevioustreatmentforitsconsumption,beingnecessarytoeliminatetheantinutritionalsubstances,oneofthemquinolizinealkaloids(lupanin,spartein,13-hydroxychupanin,etc.),makesitsconsumptionandmarineproductionreduced,sincetheExtractiongeneratesalotoftimeandmoney.Therefore,theobjectiveofthisresearchistheimprovementofthekineticsofextractionofalkaloidsoftwoEcotypesoffrozentarwiusingextractionmethodssuchasmicrowaves(MAE)andultrasound(UAE)duringdewatering,tothendeterminetheeffectivediffusivity,theanalysisqualitativeandquantitativeofthealkaloid,toevaluatethedifferenceswithrespecttothetraditionalmethodology.Thetwoecotypesoftarwi,previouslyhydratedfor24h,frozenat-18°Careintroducedtothemicrowaveandultrasoundwithawaterandseedratioof(5:1),bythreeparameters,andthreerepetitions,forsubsequentdryingat$50°C$.TheanalysisoftheextractedalkaloidwasdeterminedbyUHPLCandevaluatedastoitseffectivediffusivityforitsmodelingandextractionkineticswithFick'ssecondlaw,tothenbeasensoryevaluationoftexturetodeterminethedifferenceswithrespecttoTraditionalextractionTheresultsobtainedthatanMAEat450Wfor15minandUAEat40kHzfor15minwerethemosteffective

Keywords

lupinusmicrowaveultrasonicdebitering

P.T1.098 Valorizationpossibilitiesofcarobco-products

DanielKalnin,LudpovicAndresURADI-SUDS,ISTOM,France

Abstract

Themainproductfromthecarobtreeislocustbeangum,producedmainlyinSpain-theleadingproduceroflocustbeangum.Itsuseiswidelyspreadduetoitspopularityinthefoodindustry.However,thegumproductionprovidesalargeamountofpotentiallyrecoverablewaste.Onepartofthiswastecanalreadybeconsideredaco-product.Itisalreadyestablishedinanichemarketascarobpowderorcarobflour.Thedegreeofspecificationofthisco-productisrathervagueandsometimesitisevenmixedwithlocustbeangumpowder;thus,itsprocessingqualitiesandtheabilityfortheuseintransformedproductsarenotcharacterizedfromascientificpointofview.Thepresentedprojectisbasedonthesubstitutionpotentialofcarobflourduetoits"nutty"tastebutalsoitspotentialnutritionalvalue(lowsugar,gluten-free).Thisresearchaimstocreateproductinnovationcenteredonthecharacterizationofcarobflourfromanequitablepointofviewbutalsotheuseoftransformationexpertise.TheproductinnovationsaimtopromoteVerySmallandMediumEnterprises(VSME)toboosttheeconomictissueandcombinelocaldevelopmentoftheproductmadefromlocustcarobflourincombinationwithlocalproducts.Theapplicationsaremultiplebutareorientedtowardsthedevelopmentofascientificcharacterizationoftheby-productsofthecarobtree(carobflour)toallowitsintroductioninpastriesandbiscuits,withjointknowledgeofartisansandlocalproducts.Also,concerningthedesignofnewproductsandprocessing,moregloballythistypeofprojectaimsattheadditionofaddedvalueinbothdevelopinganddevelopedcountries.Thisvisionofdevelopmentofethical,fairtradeandvalorizationoflocalproductscouldbetransposableconcerningthedevelopmentofotherproducts

Keywords

carobNPDlocusbeanguminnovation

P.T1.099 InfluenceofstoragetemperatureinthedevelopmentofPenicilliumroquefortiinfruitjamwithpotassiumsorbate

ZinaidaYegorova,SvetlanaKabarikha,ElenaZelenkova,AnastasiaNikitenkoBelarusianStateTechnologicalUniversity,Belarus

Abstract

TheaimofourworkwastostudythechangeinthequantitativecompositionofPenicilliumroquefortiinunsterilizedfruitjamwithpotassiumsorbate,packagedinsoftpacksofthe“DoyPak”type,atdifferentstoragetemperatures.Jamsamplesinfectedwithtestmicroorganismwereplacedinarefrigerator(6±1.0°C)andinathermostat(24±0.5°C).Atthesametemperatures,controlsamplesofjamintheoriginalpackagingwerealsostored.Samplingofcontaminatedproductswascarriedoutevery3-4daysfor28days,thenevery2weeks.Controlsamplesofjamwereexaminedmonthly.Inaddition,organoleptic(appearance,consistencyandsmell)andphysicochemicalparameters(massfractionofsolublesolids,pH,awandEh)ofcontrolandinfectedsamplesweredetermined.Thestorageofmoldcontaminatedsamplesatdifferenttemperaturesindicatedtheabsenceoffavorableconditionsforthedevelopmentofmold.Atastoragetemperatureof24°C,testmicroorganismdiedafter18daysofstorage,atastoragetemperatureof6°C–after3,5months.Visiblechangesintheorganolepticcharacteristicsofcontaminatedsampleswerenotdetected.Asaresultofstudies,itwasfoundthattheindustrialsterilityofthecontrolsamplesofjamremainedduring5monthsofstorageattemperaturesof6°Cand24°C.Organolepticandphysicochemicalparametersofcontrolsamplesofproductduringstoragedidnotchangecomparedtotheirinitialvalue.Thedataobtainedsuggestthatblueberryjamcannedbyhotbottlingusingpotassiumsorbateandpackagedinasoftpack“DoyPak”type,isresistanttomicrobiologicalspoilageandcanbestoredforatleast5monthsundernormalconditions.

Keywords

JamStorageTemperatureMold

P.T1.100 SynbioticdairybeveragefortifiedwithinulinfructansderivedfromAsparagusfalcatusandTaraxacumjavanicumplants

DeshaniC.Mudannayake1,K.M.S.Wimalasiri2,K.F.S.T.Silva2,SaidAjlouni31UvaWellassaUniversity,SriLanka.2UniversityofPeradeniya,SriLanka.3TheUniversityofMelbourne,Australia

Abstract

Inulinisaprebioticproventohavevarioushealthbenefits.InulinresearchislargelylimitedtoinulinderivedfromCichoriumintybusplant.Inulinsarefoundtobediverseindifferentplants,withregardtobranching,chainlength,degreeofpolymerizationandmolecularweights,consequentlymaydifferentlyfermentedbycolonicmicrobiota.ThisstudyinvestigatedAsparagusfalcatus(Sicklethorn)andTaraxacumjavanicum(Dandelion)plantsasinulinsourcesongrowthandsurvivaloftwoprobioticstrains(B.animalisBb-12andL.acidophilusLa-5)inyoghurtbeverages.InulinswereextractedandpurifiedfromAsparagusandTaraxacumrootsandanalysedforinulincontents(usingHPLC),totalflavonoids(AlCl3method)andtotalphenolics(Folinciocalteumethod).SynbioticbeverageswerepreparedbyincorporatingAsparagus,Taraxacumorcommercialchicoryinulinsatdifferentconcentrations(1%,2%and3%).EffectofAsparagusandTaraxacuminulinonsurvivalofprobioticsduringrefrigeratedstorageofyoghurtbeverageswereinvestigated.Organicacids(lactic,acetic,propionic,butyricacid)productioninbeveragesweredeterminedusingHPLCduringrefrigeratedstorage.Sensoryanalysiswasconductedafteronedayofrefrigeration,whilephysicochemicalpropertieswereanalysedafter1,7,14and21daysofrefrigeration.HPLCmethodsrevealedthatextractedAsparagusandTaraxacumrootpowderscontainedinulincontentsof66%and47%comparedtothatof76%(DWbasis)incommercialinulin.Additionofallinulintypescaused1-2logincreaseinBb-12counts,butdidnotaffectLa-5growth,confirmingbifidogeniceffectsofinulin.Increasinginulinconcentrationfrom1%to3%showednosignificanteffect(P>0.05)onBb-12orLa-5growth.SurvivalofBb-12andLa-5duringcoldstoragewassignificantlyprotectedinthepresenceofTaraxacuminulinatallconcentrations.Significantly(P<0.05)greaterlactate,acetate,andpropionateconcentrationsweredetectedinbeveragecontainingTaraxacuminulin.AsparagusandTaraxacuminulincanbeeffectivelyusedinsynbioticbeverageproduction.

Keywords

Inulinprebioticsynbioticprobiotic

P.T1.101 Zeinmicro/nanostructurespreparedbyelectrospinningandspraydryingcontainingvitaminB12

BertaN.Estevinho,SílviaC.Coelho,FernandoRochaFaculdadedeEngenhariadaUniversidadedoPorto,Portugal

Abstract

VitaminB12,alsoknownascobalamin,isthemostchemicallycomplexandlargestofallthevitaminsandisinvolvedincellmetabolismoftheHumanbody.ThevitaminB12deficiencieshavesignificantadverseconsequencesonkeyaspectsofbodyfunctioning,suchasonimmunesystems,cognition,enduranceandworkcapacity.Vegetarians,seniors,pregnantwomenandpeoplewithfood-boundB12malabsorptionaresegmentsofpopulationwhomaysufferfromlackofvitaminB12.So,theintakeofsupplementsofvitaminB12topreventandtoovercomevitaminB12deficienciesappearsasasolution.Themicroencapsulation/immobilizationofvitaminsisapromisingalternativetoimprovetheirstabilityandbioavailability,toprotectandtoimprovethesesensitivecompoundswithacontrolledrelease,enablingtheirincorporationinactivefoodproducts,nutraceuticalsandevenintherapeuticformulations.Inthepresentwork,micro/nanostructures(microparticles,nanoparticles,fibresandfilms),preparedwithtwodifferenttechniques,spraydryingandelectrospinning,werestudiedfortheincorporationofvitaminB12.Forthispurpose,zein,aprolaminproteinextractedfromcorn,wastheselectedasencapsulatingmaterial.Themicro/nanostructureswerecharacterizedintermsofmorphologicalproperties.Theirreleaseprofilesweresimulatedandevaluatedusingdifferentkineticmodels:Korsmeyer-Peppas,WeibullandBaker–Lonsdale.Thesemodelsallowedtheevaluationofthemasstransportmechanismsthatwereinvolvedintherelease.Differentstructuresanddifferentreleasebehaviourswereobtaineddependingontheformulationandonthetechnique(spraydryingorelectrospinning)used.ThemajormechanismresponsibleforcontrolledreleasewasidentifiedandisaFickiandiffusion(caseItransport)andthemodelthat,ingeneral,betterfitstheexperimentalresultsistheWeibullmodel.Inconclusion,theVitaminB12micro/nanostructurespreparedpresentpromisingcharacteristicsforfoodandnutraceuticalapplications.

Keywords

ElectrospinningSpraydryingVitaminB12Zein

P.T1.102 Segmentationandedgedetectionalgorithmsfordigitalimageanalysisinberriessubjectedtomicrowavedrying

JulianaGamboa-Santos1,2,LauraCampañone31CIDCA(CONICET-CCT&UniversityofLaPlata),Argentina.2NationalScientificandTechnicalResearchCouncil(CONICET),Argentina.3UniversityofLaPlata,Argentina

Abstract

ImagesegmentationisakeystepinmostDigitalImageAnalysis(DIA)involvingcomputingtasks,asitsperformancedirectlyaffectstheoutcomeoftheimageprocessingstagesasawhole.Inaddition,Canny'salgorithmisconsideredoneofthebestcontourdetectionmethodsusingconvolutionmasksbasedonthefirstderivative.Inthisway,achangeinintensitymanifestsasanabruptchangeinthefirstderivative,acharacteristicthatisusedtodetectanedge.ThepresentworkaimedtoobtainrelevantinformationfromDIAonstrawberriesundergoingmicrowavedrying(MW)treatments.Thestartinghypothesisisthefeasibilityofevaluatingthechangesinsize,colorandbrightnessthatoccurduringtheprocessingofstrawberriesinordertomonitorthelossofproductquality.Inthissense,imagesofstrawberriesobtainedinofflinemodeevery10minofdrying(MWlasts100min)wereanalyzedandcomparedwiththeoriginalimages(time0),usingdifferentsegmentationalgorithms(global,adaptivebinary,OtsuandcolorsegmentationinHue-Saturation-Value,HSV,coordinates)andfilters(mean,medianandGaussian).Them,edgedetectionwasevaluatedusingCanny'salgorithm.ThecodewasprogrammedentirelyinPython(Anacondaplatform)usingtheOpenCVlibrary.Also,theNumPyandMatplotliblibrarieswereusedtoperformthedataanalysis.ThealgorithmsproposedwereusefultoobtainrelevantinformationaboutshrinkageandcolorlossesduringMWdrying,highlightingtheefficiencyofDIAtechniquestoevaluatevisualchangesoffoodssubjectedtoprocessing.DuringthesegmentationtasktheneedofaneffectiveprioredgedetectionoftheslicesintheMWplatewasrevealed.Canny´salgorithmimplementationcoulddetectstrawberryedges,however,optimizationintakingphotos(brightnesscontrolandincreasedbackgroundcontrast)couldleadtoamoreefficientdetectionoffruitsduringthedryingprocessprevioustotheirsegmentationstep.

Keywords

ComputervisionSegmentationEdgedetectionMicrowavedrying

P.T1.103 EffectofthegastrointestinaldigestioninvitroonthebioaccessibilityandantioxidantactivityofphenoliccompoundsfromMoringaoleiferaL.leaves

FrinethdelaLuzLimón-Aguilera1,DanielGuajardo-Flores2,ElviaCruz-Huerta11UniversidadVeracruzana,Mexico.2TecnologicodeMonterrey,Mexico

Abstract

Moringaoleiferaisaplantwithphytochemicalswithprovenhealthbenefits.Thesebenefitsaremainlyrelatedtothephenoliccompounds,whicharemostcommonlyfoundintheleaves.However,thesecompoundsmustbereleasedfromthefoodmatrixandpassthroughthegastrointestinaltractinordertoexerttheirbioactivity,suchastheantioxidantcapacity.Forthisreason,theaimofthisstudywastocharacterizethephenolicprofileofMoringaoleiferaandevaluatetheirbioaccessibilityandantioxidantactivityduringagastrointestinaldigestion(GID)invitro.FreeandboundphenoliccompoundsfromMoringaoleiferaleavespowderwereextractedusingconventionalandalkalineextractions.Totalphenoliccontent(Folin-Ciocalteumethod),antioxidantactivity(oxygenradicalabsorbancecapacityassay)andthephenolicprofile(HPLC-UV-DADandLC-MS/MS)wereanalyzedforeachextractandfortheGIDusingtheharmonizedINFOGESTstaticprotocolforMoringaoleiferaleavespowder.Fractionsoffreeandboundphenoliccompoundsexhibitedvaluesof53.79±2.3and75.10mgGAE/gDW,respectively.AfterGIDthephenoliccontentofMoringaoleiferaleavespowderwas11.66±0.26,14.06±0.87and13.85±0.18mgGAE/gDW,fororal,gastricandintestinalrespectively,withabioaccessibilityvalueof10.74%.Furthermore,thefractionsoffreeandboundphenoliccompoundsexhibited2-foldORACvaluescomparedtoMoringaoleiferaleavesafterGID.TheseresultssuggestthatthephenoliccompoundsinMoringaoleiferaleavesaremodifiedduringGIDinvitro.However,themyricetinandquercetinidentifiedbyLC-MS/MS,resistedtheGID.Therefore,Moringaoleiferaextractsandleaves,inalesssense,mayshowpromisingpotentialforuseasanutraceuticalorfunctionalingredienttopreventand/ormanagediseasesrelatedtooxidative-stress.

Keywords

Moringaoleiferaphenoliccompoundsbioaccessibilityantioxidantactivity

P.T1.104 Themetabolicstressresponseofpearfruit

RakeshKusma,KonstantinosTerzoudis,MaartenHertog,BartNicolaiKULeuven,Belgium

Abstract

Themainphysiologicaldisorderoccurringinpearfruitsduringpostharveststorageisthedevelopmentofinternalbrowning.Pearswithfleshbrowningarediscardedsincetheycannolongerbecommercialized,leadingtohugefinanciallossesinthehorticulturalmarket.Thisphysiologicaldisorderiscloselyconnectedtothegasconditionsappliedduringstoragewhichdirectlyaffectthecentralcarbonmetabolismofthefruits.Besidesthis,harvestingoffruitsatthepropertimeisalsosignificantformaintainingtheirgoodqualityduringpostharveststorage.Theresearchaimstogetabetterunderstandingofthephysiologyofthepearfruitsandtheregulationofthecentralcarbonmetabolismduringpostharveststorageinhypoxiccondition.Peartissuediscsfromearly,commercialandlatematuritystageswereexposedto21%O2followedby0.2%O2for24heachinaliquidmediumcontainingU-13Csodiumpyruvateunderaconstanttemperatureof18⁰C.MetaboliteprofilingwasconductedthroughsinglequadrupolarGC-MSandmetaboliteswerequantifiedthroughMassHunterquantitativeanalysissoftware.Inresponsetohypoxia,theanalysisshowedsharprisesinorganicacidssuchasfumarate,succinateand2-ketoglutaratewithaverysmallincreaseinlactate.Incontrast,reductionswereobservedinsugaralcoholsandsugarsexceptglucosethatslightlyincreasedafter4hofincubationintheliquidmedium.Hypoxialedtoareductionofabundancesofmostaminoacidsinearlyandcommercialstages,however,alaninewasslightlyincreasedinlatematuritystages.NoGABAaccumulationwasseenunderhypoxictreatment.Similarly,themetabolicresponseswithregardtotheharvestingtimeincludedincreasesinsugarsandsugaralcoholsanddecreasesinorganicacidsthroughoutfruitmaturation.Mostaminoacidsshowedasmallriseinlatematuritystagethoughtheyhadsimilarabundancesinearlyandcommercialstages.

Keywords

ConferencepearMaturitystagesHypoxicstressGC-MSmetabolomics

P.T1.105 Asparaginasetreatmentforreductionofasparagineinpizzadough

CleliaCovinoUniversityofNaplesFedericoII,Italy

Abstract

Acrylamide(H2C=CH-CO-NH2),isatoxicsubstanceproducedbyMaillard'sreactionathightemperaturesinbakedfoods.Ithasadverseeffectsonhumanhealth,andthusEFSArecommendsdonotexceedthedoseof0.17mg/kgb.w.perday.Thebenchmarklevelsallowedinfoodsarebetween50and1000μg/kgofproductasestablishedintheRegulation(EU)2017/2158.Inordertoovercomethisproblem,actionmustbetakentoreducethereactionbetweenasparagineandreducingsugars,whichleadstotheformationofacrylamideinbakeryproductssuchaspizza.ThisreactioncanbeinhibitedusingtheenzymeL-asparaginase,whichconvertsL-asparagineinasparticacidandammonia.Inthisproject,thereductionofasparagineinpizzadoughbyasparaginasetreatmentisstudied.Forthisaim,thewheatflouristreatedwiththecommercialenzyme“Preventase”inthreedifferentformulations.Substrate,enzymeconcentration,watercontentandmixingconditions,suchastimeandspeed,areconsideredfortheenzymetreatment.Finally,theasparaginecontentisdetectedindoughsamplespreparedwithorwithoutPreventAse.Thefinalreductionofacrylamidewillbeevaluated,uponassessingtherheologicalpropertiesofenzyme-treateddoughsaswellasleavening,temperatureandcookingtime.However,Maillard'sreactioniscrucialtothetasteandthecolourofcookedfood,therefore,physico-sensorycharacteristicsofcookedpizzawillbealsoinvestigated.

Keywords

acrylamideL-asparaginasepizzadoughenzymes

P.T1.106 Bioaccessibilityandantioxidantactivityofphenoliccompoundsincocoabeansandcocoaproductsduringasimulatedgastrointestinaldigestioninvitro

SeleneRamírez-Martínez1,DanielGuajardo-Flores2,ElviaCruz-Huerta11UniversidadVeracruzana,Mexico.2TecnologicodeMonterrey,Mexico

Abstract

Cocoa(TheobromacacaoL)andcocoaproductsareavaluablesourceofbioactivescompoundssuchaspolyphenolsandantioxidants.However,thebioactivityofthesecompoundsiscloselyrelatedtotheirbehaviourduringdigestion.Theaimofthepresentstudywastocharacterizethephenolicprofileofcocoabeans(CB),cocoapowder(CP)andchocolate(CH)andevaluatetheirbioaccessibilityandantioxidantactivityduringagastrointestinaldigestion(GID)invitro.FreeandboundphenoliccompoundsfromCB,CPandCHwereextractedusingconventionalandalkalineextractions.Totalphenoliccontent(Folin-Ciocalteumethod),antioxidantactivity(ORAC)andthephenolicprofile(HPLC-UV-DADandLC-MS/MS)wereanalyzedforeachextractandfortheGIDusingtheharmonizedINFOGESTstaticprotocolforCB,CPandCH.Fractionsoffreephenoliccompoundsexhibitedvaluesof148.55±6.96,212.41±19.89,48.54±5.84GAE/gDW,respectively,andthefractionsboundphenoliccompoundsexhibitedvaluesof204.76±8.29,173.85±11.76,125.87±8.05GAE/gDW,respectively.AfterGIDthephenoliccontentofCB,CPandCHwas28.10±1.39,19.74±0.28and5.78±0.16mgGAE/gDW,respectively,withabioaccessibilityvaluesof9.08%,1.48%and3.31%respectively.Furthermore,thefractionsoffreeandboundphenoliccompoundsinCBandCPhadthehighestantioxidantcapacityintheORACassaysvaluescomparedtoCHandthesamplesafterGID.TheseresultssuggestthatthephenoliccompoundsinCB,CPandCHaremodifiedduringinvitrogastro-intestinaldigtestion.However,thecatechinandepicatechin,identifiedbyLC-MS/MS,resistedtheGID.Inthisway,thecocoabeansachievedhigherbioaccessibilityandantioxidantactivitycomparedtococoabeanproductssuchascocoapowderandchocolate.

Keywords

Cocoabioaccessibilityphenoliccompoundsantioxidantactivity

P.T1.107 Stabilityofhibiscusanthocyaninencapsulatedbyionicgelation,appliedinyogurt

SilviaCSRMoura1,2,AlineO.Garcia2,DarlilaA.Gallina2,IzabelaD.Alvim2,MiriamD.Hubinger11UniversityofCampinas-UNICAMP,Brazil.2InstituteofFoodTechnology–ITAL,Brazil

Abstract

Theaimofthisstudywastoencapsulatetheanthocyaninextract(AE)fromhibiscuscalyxbyusingionicgelation,andtoevaluatehowbeneficialpropertiesoftheactivecompoundaremaintainedintheapplicationinyogurtmatrix.Twotechniqueswereusedforionicgelation:dripping-extrusion(D)andatomization(A).Themicroparticles(Dmethod)wereproducedbyEncapsulator(BüchiB-390),nozzle300μm(200mbar,100Hzand400V);microparticles(Amethod)wereproducedbyatomizer(BüchiB-290),nozzle0.7mm(0.15barand1.30ml/min).Bothmethodsuseddoubleemulsion(AE/rapeseedoil/pectin)andacross-linkedsolution(CaCl2).Theanthocyaninextractmicroencapsulated(20%DorAmicroparticles)andinthefreeform(1.5%AE),wasappliedinnaturalyogurtmatrix.Yogurtsamples(YD,YAandYE)werecharacterizedfortotaldryextract,totallipids,proteincontent,totalmilkbacteria,pH/acidity,phenoliccompounds(FolinCiocalteau),totalanthocyanins(differentialpH),antioxidantactivity,color(colorimeter),morphology(opticalmicroscopy),thenbeingsubmittedtoasensoryacceptancetest(80panelists).Thesampleswerestoredintheabsenceoflight(5±1oC)andmonitoredevery7daysfortotalpolyphenols,totalanthocyanins,color,pH/acidityandsyneresisforaperiodofatleast32days.Theuseofmicroencapsulationallowedonaverage60%ofhibiscusextractanthocyaninsretentionafterapplicationofthemicroparticlesinyogurtmatrix,showingtechnicalviability,providingcolorandfunctionality.Yogurtmatrixwithapplicationofmicroparticlesgeneratedbyatomizationtechnique(YA)hadgreateracceptabilityofappearancewithameanscore6.5foryogurt,whichcorrespondstovaluesbetween"liked"and"likedlittle”.Duringthe29-dayshelf-life,microparticlesprovidedyogurtmatrixstaining,withretentionof48to21%anthocyanincontent.Yogurtmatrixwiththeadditionofparticlesgeneratedbyionicgelationwithdripping-extrusiontechnique(YD)hadhigherbioactiveretention,althoughsuchparticleshavepresentedlesshomogeneouscolordistribution.

Keywords

microencapsulationionicgelationanthocyaninhibiscus

P.T1.108 Theuseofanaturalsemi-solidfibersyrup,MELTEC®,forsugarreductioninshortbreads

ElenaVittadini1,FatmaBoukid2,AlessandroCarcelli2,3,XSuo1,EleonoraCarini21UniversityofCamerino,Italy.2UniversityofParma,Italy.3HI-FOODS.p.A.,Italy

Abstract

SugarreductioninfoodproductsisstronglyrecommendedbyWHOduetotheassociationofobesity,type-2diabetes,dentalcariesonsetwithsugaroverconsumption.Sugarhasanimportanttechnologicalroleinfoodasitdelivers,inadditiontosweetness,structureandbody.Thechallengeinsugarreductionistouseingredientswitha“bulking”andstructuringeffect.Anewsyrup-like-product,MELTEC®(Hi-FoodS.p.a),basedonnaturalfibersfromlegumesandcereals,withconsistencysimilartohoneywasrecentlyproposedas“bulkingagent”insugarreducedproducts.TheobjectiveofthisworkwastoassessthepotentialofMELTEC®asabulkingagenttomimicthestructuralandtexturalpropertiesofshortbreads.Shortbreadswereproducedusingastandardproductrecipewheresugarwasalsoreduced(30and50%sugarreduction)without/withadditionofMELTEC®.Shortbreadswerecharacterizedforphysico-chemicalattributes(texture,colour)aswellasforsensorialattributes(acceptabilityandcheck-all-that-apply(CATA)tests)withanuntrainedconsumerpanel.MELTEC®additiondidnothinderdoughworkabilityanddidnotrequirechangesinshortbreadproductionprocedure.Sugarreductioncausedsoftening(reductionofforceatrapture)ofshortbreadsinamannerproportionaltothelevelofsugarreduction.ThepresenceofMELTEC®wasfoundtopartiallypreservestructuralstrength.SugarreducedproductshadallacolourdistingiushableformthecontrolwiththeMELTEC®containingproductshavingamoremarkedredcomponent.Sensoryanalysis(acceptabilityandCATAtests)revealedthattheapplicationof30%MELTEC®forsugarreductionresultedinaproductwithsensoryacceptabilitycomparabletothecontrol(statisticallysimilartothatbasedon100%sucrose),andwithacrunchy/friabletextureandpleasantaftertaste.Basedontheabovefindings,theapplicationMELTEC®asabulkingagentofferedapartially-reducedshortbreadswithpropertexturethatwasacceptedbyconsumers.

Keywords

sugarreductionshortbreadsbulkingagentsemi-solifibersyrup

P.T1.109 Optimizationofautoclaveasahydrothermaltreatmentfordevelopmentofawheatbranantioxidantingredient

DanielRico1,AdrianaVillaverde1,CristinaMartinez-Villaluenga2,AngelLuisGutierrez3,PedroAntonioCaballero3,FelicidadRonda3,ElenaPeñas2,JuanaFrias2,AnaBelenMartin-Diana11InstitutoAgrarianTechnologicalInstituteofCastillaandLeon(ITACyL),Spain.2InstituteofFoodScience,TechnologyandNutrition(ICTAN-CSIC),Spain.3UniversityofValladolid,Spain

Abstract

Wheatbran(WB)isaby-productofthewheatmillingprocess,usedforfoodandnon-foodapplications;90%isusedasalivestockfeedandonly10%isusedinthefoodindustry.ThestudyevaluatedtheeffectofautoclavingasahydrothermaltreatmentonthequalityandbioactivityofWBwiththeobjectiveofproducinganaturalingredientwithenhancedhealthyproperties.Nutritional,antioxidant,techno-functionalandsensorialparameterswerestudied,andtemperaturesof100,115and130°Cwereexplored.AutoclavedenhancedtheantioxidantpropertiesofWBandthebioavailabilityofcertaintypesofnon-freephenolcompounds,suchasferulicacid,andothercompoundsofinterest,suchasflavonoids.WBparticlesizehadaneffectonbioactivepropertiesand,withtheaimoffindingabalancebetweenqualityandbioactiveaspects,WBfractionatedwithintermediateparticlesize,intherangeof300–106µm,andtreatedat130°C,appearstobethemostappropriate.SincethehydrothermalprocessdidnotproducenoticeablesensorychangesinWB,theseresultsindicatethatautoclavedWBmaybeusedasaningredienttobeincorporatedindrinkableproducts,suchasjuicesormilkshakes,withoutmodifyingsensoryandrheologicalpropertiesfollowingthecommonthermalprocessesthattheseproductsrequireforstabilization.Funding:ThisresearchwasfundedbyEuropeanUnionFEADERprojectBiodough(PEP2017-807)2018–2020.FEDER/MinistryofScience,InnovationandUniversities-SpanishAgencyofResearch(AEI/SpainandFEDER/UE),grantnumberAGL2017-83718R.P.A.Caballero,F.RondaandA.L.GutierrezthecollaborationgrantbetweenITACYLandUniversityofValladolidandtoMINECO/FEDER(AGL2015-63849-C2-2-R)andJuntadeCastillayLeón/FEDER(VA165G18)fortheirfinancialsupport.Acknowledgments:TheauthorsacknowledgeEMESAS.AandspeciallytoAntonioCaballeroforprovidingWBmaterial(EmilioEsteban,Valladolid,Spain)andtechnicalsupportduringtheproject.

Keywords

wheatbranferulicacidautoclaveantioxidantproperties

P.T1.110 FermentationofglutenbyLactococcuslactisbreakdownitsantigenicityandallergenicity

KamelElMecherfi1,RobertaLupi1,MarcelaAlbuquerque2,BernardOnno3,BernadetteDoraGombossyDeMeloFranco2,ColetteLarré11INRAE,France.2FRC,UniversityofSaoPaulo,Brazil.3ONIRIS,France

Abstract

Althoughwheatisconsideredascerealgrainwhichisaworldwidestaplefood,itsproteinfractionisassociatedtodifferentadversereactions.Nowadays,themosteffectivewaytomanagefoodallergyistoeliminatethisfoodfromthediet.Industrialfoodprocessesmayrepresentanalternativetodecreasetheallergenicityoffood;amongthesefermentationprocessesconstituteapromisingapproach.Lacticacidbacteria(LAB)playanessentialroleinfoodfermentationprocessesbecauseoftheirproteolyticsystem.TheobjectiveofthisworkistoscreenacollectionofLABisolatedfromdifferentfermentedfoodsandtoassesstheiractivityontheantigenicityandallergenicityofglutenproteins.172lacticacidbacteria(LAB)strainspreviouslyisolatedfromdifferentfermentedfoodsandbeveragewerescreenedfortheirproteolyticactivityonglutensubstratebySDS-PAGEandRP-HPLC.GliadinswereextractedandtheirantigenicityassessedbyWesternblotusingpolyclonalIgGantibodiesspecifictogliadins.TheresidualallergenicityofthefermentedglutenwasexploredbydegranulationassayusingRBLcells.Thescreeningresultedinnineproteolyticstrainsbelongingtotwospecies:Lactococcuslactisandenterococcusfeacalis.TheRP-HPLCanalysisofthegliadinsextractedfromtheLactococcusLactisfermentedglutenrevealedthatthisstrainhydrolyzedmorethan90%ofthegliadins.Whatevertheantibodyused,asignificantdecreaseoftheantigenicitywasobservedinthefermentedgluten,suggestingthattheproteaseshavehydrolyzedthegliadinsepitopesefficiently.ThedegranulationassaywithbasophileRBL-SX38showedthatthisstrainreducesthecapacityofglutentotriggeringdegranulationfrom63%to42%after24Hfermentation.FermentationofglutenbyLactococcusLactisinducesadecreaseinitsantigenicityandallergenicitythatmayberelatedtothecapacityoftheselectedLABusedtohydrolyzetheepitopesresponsibleforwheatallergypartially.

Keywords

fermentationallergenicitywheatglutenLacticacidbacteria

P.T2.001 Childacceptabilityofanovelprovitaminacarotenoid,ironandzinc-richcomplementaryfoodblendpreparedfrompumpkinandcommonbeaninuganda:arandomisedcontroltrial

EdwardBuzigi1,2,3,KirtheePillayPillay1,MuthulisiSiwela11UniversityofKwa-ZuluNatal,SouthAfrica.2KyambogoUniversity,Uganda.3UniversityCollegeCork,Ireland

Abstract

Homemadecomplementaryfoods(CFs)fedtochildreninUgandaaredeficientinvitaminA,ironandzinc.NovelhomemadeCFsrichinvitaminA,ironandzincneedtobedeveloped,andassessedfortheiracceptabilityamongchildren.HomemadeprovitaminAcarotenoid(PVAC),ironandzinc-richcomplementaryfood(CF),commonbeanpumpkinblend(BPB)formulatedfrompumpkin(Sweetcream)andcommonbean(Obwelu),andPVAC-richpumpkinblend(PB)madefromSweetcreamwerepreparedbymothers.ThisstudycomparedchildacceptabilityofBPBandPB(control).ThisstudyrandomlyassignedUgandanchildren6to24monthsoldtoeitherreceive100gofBPB(n=35)or100gofPB(n=35)ondayone.Afterapalatewashoutperiodofoneday,childrencrossedovertoreceiveeitherBPB(n=35)orPB(n=35).TheamountofCFconsumed,durationofconsumption,andmicronutrientintakewereassessed.CFwasacceptableifchildrenconsumed≥50gofservedfood(100g).Apairedt-testwasusedtodeterminethemeandifferenceswithinparticipantsbetweenBPBandPB.ThemeanconsumptionofBPBandPBwas53.9gand54.4g,respectively.MeandurationforconsumptionofBPBandPBwas20.6and20.3minutes,respectively.Therewasnosignificantdifferenceinamountsconsumed,anddurationofconsumptioninBPBandPB(P>0.05).MeanintakeofvitaminAwassignificantlyhigher(P<0.00001)inPB(152.5µgRAE)comparedtoBPB(100.9µgRAE).MeanironintakewassignificantlyhigherinBPB(1.1mg)(P<0.00001),comparedtoBP(0.3mg).Furthermore,zincintakewassignificantlyhigher(P<0.00001)inBPB(0.58mg),comparedtoBP(0.13mg).

AhomemadeCF,BPB,madefromlocallyavailablecommonbeanandpumpkinisrichinPVAC,ironandzincandisacceptabletochildrenintheagerangeofcomplementaryfeedinginUganda.

Keywords

ChildacceptabilitycomplementaryfoodscommonbeanpumpkinblendProvitaminAcarotenoids,iron,zinc

P.T2.002 Developmentofimmunochromatographictest-systemsforcontrolofauthenticityandcompositionofmeatproducts

ElenaA.Zvereva1,OlgaD.Hendrickson1,DemidS.Popravko1,AnatolyV.Zherdev1,BorisB.Dzantiev21A.N.BachInstituteofBiochemistry,Russia.2A.N.BachInstituteofBiochemistry,FederalResearchCentre«FundamentalsofBiotechnology»oftheRussianAcademyofSciences,Moscow,Russia

Abstract

Rapidon-sitemonitoringofthecompositionofmeatproductsandidentifyingcomponentsnotprovidedbytherecipeisextremelyindemandinmodernsociety.Immunochromatographicassay(ICA)effectivelysolvesthisproblem,detectingspecificbiomarkersoftheusedrowmaterialsinminutes.However,thereliabilityandinformationoutputoftheassayresultshighlydependonthechoiceofcontrolledbiomarkers.InthepresentedstudytheuseofsuchproteinsasskeletaltroponinI,myoglobin,andimmunoglobulinsfortestingpurposesisconsidered,andresultsofICAdevelopmentandvalidationarepresented.TheICAdevelopmentincludedsynthesisandcharacterizationofconjugatesbetweenspecificantibodiesandgoldnanoparticles,choiceofregimesforimmobilizationofimmunoreagentsontheteststripmembranesandfindingtheassayconditionsforthelowestdetectionlimitofthemarkersandtheabsenceofnonspecificinteractions.Samplepreparationprotocolsweredevelopedforrevealingthechosenbiomarkersinmeatandproductsofitsprocessing.Thecombinationsofantibodieswithdifferentspecificitywereselectedfordifferenttasksofauthentication.Thus,thesystemdistinguishingmammalian(beef,pork,andlamb)meatsourcesfrompoultry(chicken,turkey,andduck)sourceswasproposedwiththeuseofanti-troponinantibodies.Myoglobinwasconsideredasabiomarkerforspecificimmunerecognitionofporcinemeat.ThedevelopedICAsallowedrevealinganadulterationwithsensitivity0.5-1.0%(w/w)anddemonstratedhighproductivityandaccuracyoftheresults.Thetestsweresuccessfullyappliedtocharacterizemeatandmeat-basedproducts,includingvariouskindsofthermallyprocessedfoodstuffs.Thedevelopedtechniquesmaybeconsideredasefficienttoolsforcontrollingtheauthenticityandqualityofmeatproducts.ThisstudywasfinanciallysupportedbytheRussianScienceFoundation(projectNo19-16-00108).

Keywords

meatproductslateralflowassaysbiomarkersofmuscletissuefoodcontrol

P.T2.003 Two-stepenzymaticsynthesisoferythorbyllauratemixturewithmulti-functionality

HaenaPark,YerimByun,HyunjongYu,Pahn-ShickChangSeoulNationalUniversity,RepublicofKorea

Abstract

Erythorbyllauratemixture(ELM),apromisingmulti-functionalemulsifierwithantibacterialandantioxidantactivities,wassynthesizedbytwo-stepenzymaticesterificationcatalyzedbyimmobilizedlipase(Novozym435®).Erythorbicacidandlauricacidwereesterifiedbythelipase(firststep),andthenglycerolwasaddedasasecondsubstratetosynthesizelauricacidestersofglycerol(secondstep).Inthefirststep,erythorbyllauratewassynthesizedwithaproductionyieldof15.82±0.25mg/mL;however,mostofthelauricacid(96.38%)remainedunreacted.Inthesecondstep,theadditionofglyceroleliminated99.60%oftheresiduallauricacid.Throughthistwo-stepenzymaticsynthesis,sincetheresidualsubstrateswerecompletelyconsumedandnoadditionalpurificationisrequired,theELMcouldbeproducedeconomicallyandefficiently.Thefinalproduct(i.e.,erythorbyllauratemixture,ELM)consistedof1.33%erythorbyllaurate,39.39%monolaurin,44.19%dilaurin,2.27%trilaurin,2.84%erythorbicacid,2.93%lauricacid,and7.06%glycerol.Themulti-functionality(emulsifying,antibacterial,andantioxidantactivities)ofELMwasevaluatedintheoil-in-wateremulsionsystem.First,theemulsionstabilityofELMwasdeterminedbythechangeofthedropletsizeandzeta-potential.TheemulsionscontainingELMbelow2.0%(w/w)werestableover15daysofstorageat25°C.Second,thetime-killassaywasperformedagainstfood-bornepathogens.Intherangefrom0.5to2.0%(w/w)ofELM,theELMemulsionshowedbactericidaleffectsagainstGram-positivebacteria.Finally,lipidoxidationwasassessedintheELMemulsionsbytheferricthiocyanateassayforlipidhydroperoxides.TheamountsoflipidhydroperoxideproducedduringthermallyacceleratedoxidationdecreasedasELMconcentrationincreased.Inconclusion,ELMproducedviatwo-stepenzymaticsynthesiscouldbeusedasamulti-functionalfoodadditiveforemulsion-basedfoods.

Keywords

ErythorbyllaurateTwo-stepenzymaticsynthesisMulti-functionalemulsifier

P.T2.004 ProvidingabasisforthecorrectinterpretationoftheextendedStribeckcurveofhumansaliva

MelissaAssad-Bustillos1,AshleyKendylYoung2,ChristophHartmann2,ErichWindhab11ETHZürich,Switzerland.2NestléResearch,Switzerland

Abstract

Understandingthelubricationmechanismsofhumansalivaiscrucialtothedevelopmentoftoolstoassessandpredicttheoralbehaviorandsensorypropertiesoffoodsandbeverages.Inthiscontext,wehaveinvestigatedthelubricationpropertiesofhumanunstimulatedsaliva(n=11)onsoft(glass-PDMS)andhard(glass-metal)contactsandcomparedwiththoseoftwoNewtonianmodelsystems:glucosesyrupandsunfloweroil.Usingarheometerequippedwithaball-on-three-pingeometry,amasterdimensionlessStribeckcurve(FrictionCoefficientvs.HerseyNumber)wasgeneratedforeachNewtonianmaterialandtribopairtoenableinterpretationofthesalivacurve.Fortheglass-PDMScontacts,theboundaryregion(0.01to10mm/s)showedadecreasefollowedbyanincreaseinfrictioncoefficient(U-shape)followedbyajaggedallure.Inthemixedregime(≥10mm/s)salivawaspushedoutofthegapduetohighvibrationandcentrifugalforce.ComparisonwiththeNewtonianmaterialsshowedthiseffectisduetoinsufficienthydrodynamicliftresultingfromthecombinationofPDMSpindeformabilityandlowsalivaryviscosity.Asaresult,datafromthemixedregimeisnotreliableandshouldbeinterpretedwithcaution.Conversely,datafromtheboundaryregioncanbemeaningfulandphysiologicallyrelevant.Currently,interfacialandthinfilmrheologyofsalivaarebeingcharacterizedtofurtherelucidateboundaryconditions(i.e.slipflow)andestablishamorerobustinterpretationoftheStribeckcurveanditsdifferentregions.

Keywords

LubricationTribologySalivaFoodOralProcessing

P.T2.005 Advancesinfoammatdrying:Acomprehensivereviewoftheory,technologyandimplementation

NarotamSoni1,VDMudgal1,PSChampawat1,AshokVardia1,BogalaMadhu21MaharanaPratapUniversityofAgricultureandTechnology,India.2MaharanaPratapUniversityofAgricultureandTechnology,CollegeofTechnologyandEngineering,Udaipur,Rajasthan,India

Abstract

Background:Foammatdryingtechniquehavebeenusedoverthelastcoupleofdecadesasanalternativemethodfordryingoffoodproducts.Numberofattemptshavebeeninitiatedtoassessthetechnologyandenhancethequalityofdriedproduct.Inthisarticlebasicsoffoammatdryingtechnology,foamtypes,foamingagentsandfoamstabilizersusedandthereinfluencesondryingcharacteristicsanddriedproductqualityarereviewed.Scopeandapproach:Thisdryingtechniqueismostsuitableforfoodswhicharehighlyheatsensitiveandverystickytodry.Byusingthisdryingtechniqueproductisdriedincomparativelyshorttimewithminimumqualitychanges.Productsdevelopedbythisdryingtechniquehavemaximumpreservationofthecompoundswhichareveryheatsensitive.Foammatdryingisaneconomicalalternativetodrum,sprayandfreeze-dryingfortheproductionoffoodpowders.Keyfindingsandconclusions:Ahigh-qualityfoodpowdercanbeobtainedbytheproperselectionoffoamingmethod,foamingagents,foamstabilizers,timetakenforfoaming,suitabledryingmethodandtemperature.Furtherdevelopmentindesignofcontinuousfoamdryingtechnologywillhelptoachievestablefoam,whichinturnresultsindriedpowderofhighqualityandalsostudiesonthemicrostructurecharacterizationoffoamsandfoam-driedproducts,computersimulationtechniquesforthepredictionofmoistureandtemperaturedistributionintheproductrequirestheattentionofresearchersforfurtherupgradationoftheprocess.Itishighlyexpectedthatthefurtherimprovementinfoammatdryingprocess,aswellastheuseofotherdryingmethodcombinedwithfoammatdrying,willintensifytheadoptionofthismethodinfooddehydrationsector.

Keywords

FoamMatDryingFoamingtechnologyFruitandvegetabledryingprocessoptimizationandhybridtechnology

P.T2.006 Characterizationandmodellingofthemechanicalpropertiesoffruitparticlesforpredictingtheirundesireddestructionduringprocessing

ChristopherMcHardy,DianaMoran,BastianEysel,CorneliaRauhTechnischeUniversitätBerlin,Germany

Abstract

Particle-containingfruitpreparationsarewidelyusedinthefoodindustry.Anexampleofapplicationisfruityoghurt,inwhichconsumersexpectthepresenceofintactfruitpiecesindicatingfreshnessandhighquality.However,duringtheproductionoffruitpreparationsandproductsderivedtherefrom,fruitpiecesexperiencemechanicalloadsinvessels,pipes,etc.,whichmayleadatworsttotheircompletedestruction.Consequently,thefoodindustryishighlyinterestedinpreventingundesireddamagingoffruitpieces.Inordertodesignprocessessuchthatdamagingbecomesminimalitisrequiredtorelatethemechanicalresistanceoffruitstotheactingmechanicalloadsduringtheprocessing.Fruitsarecomplexmaterialswhichbehavelikeviscoelasticsolids.Theirmechanicalpropertiescanvarygreatlyamongtypesoffruitsandfactorsliketemperature,storagetimeorripenesshaveadditionalaffects.Thecontributionpresentsmeasurementsofmechanicalcharacteristicsofpiecesofsomeselectedfruitsandtheirresponsetodifferentmechanicalloads.Moreover,anattemptismadetomodelthefruitbehaviourbymeansofconstitutivemodelsofviscoelasticity.TheresponsetouniaxialcompressionintermsofYoungmodulus,yieldpointandrupturestrengthisdeterminedincompressiontests.Besides,creepandrelaxationtestsareperformedunderuniaxialcompression.Theresponsetoshearstressesisdeterminedinamplitudetestsandfrequencytests.Theobtainedinformationcoverstheshearmodulus,thelinear-viscoelasticrangeaswellastheyieldandrupturepointsofthematerials.Theobtaineddataisusedtocalibratemechanicalmodelstodescribetheelastic,viscousandplasticpropertiesofthefruitmaterial.Theseresultsprovideafirststeptowardsthepredictionofthemechanicaldamageoffruitparticlesduringfoodprocessingsothatitwillbecomepossibletodesignprocessingplantsinsuchawaythatthedamageoffruitparticlesiskeptonaminimallevel.

Keywords

FruitmechanicsViscoelasticityMechanicalmodels

P.T2.007 Food-basednutritioninterventionstoimprovevitaminAintakeanddietaryproteinqualityamongruralcommunitiesinKwaZulu-Natalprovince,SouthAfrica

LaurenciaGovender1,KirtheePillay1,MuthulisiSiwela1,AlbertModi1,TafadzwanasheMabhaudhi21UniversityofKwaZulu-Natal,SouthAfrica.2CentreforTransformativeAgriculturalandFoodSystems,SchoolofAgricultural,Earth&EnvironmentalSciences,UniversityofKwaZulu-Natal,SouthAfrica

Abstract

Biofortificationofpopularcropsandthepromotionofunderutilisedcropscouldbeusedtoaddressmalnutrition.ThisstudyaimedtoinvestigatethepotentialofprovitaminA(PVA)-biofortifiedmaizeandorange-fleshedsweetpotato(OFSP)andbambaragroundnut(BGN)forimprovingthenutritionalstatusofruralcommunitiesinKwaZulu-Natal(KZN),SA.Initially,thenutritionalstatusofapurposivesampleof50householdsfromthreeruralareasofKZN:Swayimane,TugelaFerryandUmbumbulu,and21householdsfromFountainHillEstate,locatedinruralKZN,wasassessedthroughselectedanthropometricanddietaryintakemethods.Thereafter,theacceptabilityofPVA-biofortifiedmaizecombinedwitheithercurriedcabbage,chickenorBGN,and,separately,OFSP,wasassessedthroughsensoryevaluationusingaconsumerpanel(n=120).Fifty-sixparticipantsrandomlyselectedfromtheconsumerpanelparticipatedinfocusgroupdiscussionstoassesstheirperceptionsofthefoodsamplesevaluated.Stunting(30.8%;n=12)andobesity(15.4%;n=6)wereprevalentinchildrenunderfiveyears,whileobesitywashighinadultfemales(39.1%;n=81),especiallythoseaged16-35years.Thedietarypatternsindicatedahighintakeofglycaemiccarbohydratesandlowintakeoffibreandmicronutrients,includingvitaminA.Thisconfirmedtheneedforafood-basedapproachtoaddressmalnutrition.SensoryevaluationresultsindicatedthatPVA-biofortifiedcompositedisheswerepositivelyperceivedbythemajorityofparticipants;OFSPwasasacceptableascream-fleshedsweetpotato(control),whiledishescontainingBGNwereacceptabletoadults.ProvitaminA-biofortifiedcropsandBGNhavethepotentialtocontributetoalleviatingmalnutritionamongthecommunitiesstudied.Similarstudiesshouldbeconductedinotherprovincestoidentifytraditionalrecipesusingmaize,sweetpotatoandBGN.Thiswouldresultinanimprovednutritionalcontentoftraditionalmealsbysubstituting/partiallysubstitutingnon-biofortifiedfooditemsforPVA-biofortifiedfooditemsandincludingBGNintraditionalrecipesforaparticularprovince.

Keywords

MalnutritionProvitaminA-biofortifiedcropsBambaragroundnutConsumeracceptability

P.T2.008 Consumerattitudestowardspulses–apan-Europeansurvey

KatharinaHenn1,WenderL.P.Bredie1,HanneloreGoddyn21UniversityofCopenhagen,Denmark.2HaystackConsulting,Belgium

Abstract

TherecentreportsfromtheEATlancetcommissionrecommendglobalmeatconsumptiontobereducedacrossmanycountriesintheworld,tocontributetoamoresustainablefoodproductionandreducetheimpactonclimatechange[1].Thecommissionrecommendsreplacingmeatandmeatproductswithplant-basedcrops.Pulsesarenutritiouscropswithahighproteincontentandservedasasubstituteorreplacementofmeatindifferentculturesaroundtheworld.However,pulsesareconsideredasfoodforlow-incomeconsumersandareregardedasbeingold-fashioned.Overthelastdecades,theproductionandconsumptionindevelopedaswellasindevelopingcountrieshavedecreased.Pulseshavebecomeaneglectedcropinagriculturalresearchandnotbeenconsideredeconomicallyattractive[2].Thepresentstudyaimedtoprovideextensiveinsightsintoconsumerperceptionstowardspulsesinapan-Europeansurvey.Theobjectiveistoconcludestrategiessupportingtheincreaseofpulses’commonacceptanceandthustheirshareinadailydiet.Quantitativedatahasbeencollectedthroughaweb-basedsurveyconductedinfivedifferentEuropeancountries:Denmark,UK,Poland,GermanyandSpainwithapproximately1000respondentspercountry.Thesurveywasbacktranslatedandintensivelytested.Participantswererandomlysampledrepresentingthegeneralpopulationwithquotaongender,ageandareaofresidence.Thequestionnairecontainedseveralsectionscoveringaspectsoffamiliaritywithpulses;consumptionbehaviourofpulsesbyconsideringdifferentvarietiesofpulses;attitudestowardspulseconsumption;andwillingnesstoreplacemeatorotherfoodwithpulses.Resultsofthelatterpartwillbepresented,wherebyadistinctionbetweenreplacedfoodaswellasthemannerofreplacement,i.e.withpulses,processedproductsfrompulsesormeatsubstitutesfrompulseswillbemade.1.Willettetal.,TheLancet393,447-492(2019)2.vanderWeeleetal.,TrendsFoodSciTechnol88,505-512(2019)

Keywords

PulsesPlant-basedfoodsConsumerperceptionsCross-cultural

P.T2.009 Effectofsoysaucecoloronsensoryperception:Across-culturalstudyonGreekandIndonesianpanelists

MerryLianita1,PhoebeAnaditaRimba1,MichaelPutraUtama1,PutuVirginaParthaDevanthi1,KostasGkatzionis21IndonesianInternationalInstituteforLifeSciences,Indonesia.2UniversityofAegean,Greece

Abstract

SoysauceisahighsaltfoodcondimentandseasoningcommonlyusedallacrossAsiaandsomewesternpartsofEurope.Indonesiaproduceshighquantitiesofsoysauce,however,itisstilllessprominentthanothersoysaucesintheEuropeanmarket.UnderstandingtheeffectofcolouronsensoryperceptionofsoysaucecouldprovideinsightintoconsumerperceptionofIndonesiansoysauce,whichislightercomparedtoothers.TheperceptionoflightanddarksoysaucewasstudiedbycomparingemotionalresponsesofIndonesianandGreeksubjects,incombinationwithsensoryanalysis.Greek(n=95)andIndonesian(n=76)subjectswatchedavideoofsoysaucesamplesmixedwithriceporridgeandtheirfacialexpressionswereanalysed,followedbytastingthesamplesandacceptancetest.Thephysicochemicalpropertiesofsamplesincludingreducingsugar,organicacid,saltcontent,viscosity,andcolourwereanalysed.IndonesianpanellistsfavouredlightersoysauceasopposedtoGreekpanellists.TheperceptionofsaltinesswasaffectedbythecolourofsamplesasIndonesianpanellistsrankedthelightersoysauceasbeingmorefavourableintermsofsaltiness;howeverGreekpanellistsdidnotshowanydifferenceinpreference.

Keywords

SoysauceSensoryPerceptionConsumeracceptance

P.T2.010 Effectsofroastingprocessonphysicochemicalproperties,volatilecompounds,andbiologicalactivitiesforproductionofgerminatedwheattea

BoramKim,JuEunLee,MiJeongKimChangwonNationalUniversity,RepublicofKorea

Abstract

Thisstudyfocusedontheinvestigationofchangesinphysicochemicalproperties,volatilecompounds,antioxidantcapacities,andbraincellproliferationsonproductionofgerminatedwheattea.Thewheatwasgerminatedfor46.18hat17.6℃andthendriedfor16hat45℃.Beforeroastingamongwheatteaproduction,thegerminatedwheatsamplesweresteamedfor10minat220℃.Thesteamedsampleswereroastedfor10,20,and40minsat160℃andthengroundedusingapulverizer.Significant(p<0.05)changesofbrowningindex(BI)andMaillardreactionproducts(MRPs)werefoundingerminatedwheatteasamples.Themoreroastedwheatsamplesshowedsignificantincreasesinthetotalphenoliccontents(TPC)andtotalflavonoidcontents(TFC)asprocessingroastedtimeincreased(p<0.05).Thehighest2,2,1-diphenyl-1-picrylhydrazylradicalscavengingcapacity(DPPH)andtroloxequivalentantioxidantcapacity(TEAC)valueswasachievedinthesamplesroastedat160℃for40min.Also,theneuroprotectiveeffectsofgerminatedwheatteaweredeterminedbyPC12cellproliferation.ExtractsofroastedteasamplesinducedprotectiveeffectsoncorticosteronestressinPC12cellcomparedwithcontrol,suggestinggerminatedwheatteamightbeeffectiveinreducinganxietyanddepression.Inaddition,volatilecompoundsweremeasuredbygaschromatography/massselectivedetector(GC/MSD).Thefurfural,furan,andpyrazineweresignificantlyincreasedingerminatedwheatteasampleswithincreasedroastedtime(p<0.05).Overall,theresultsofthisstudydemonstratethatroastinginproductionofgerminatedwheatteamightbecontributedtoincreasehealth-relatedcompoundsandgerminatedwheattea.Thesensoryevaluationofgerminatedwheatteawillbeconductedinthefuture.

Keywords

RoastingGerminationTeaAntioxidantproperties

P.T2.011 FabricationofZnFeOxbasedMetalorganicframeworkforSERSdetectionofMelamine

MohitTiwari,SudipKPattanayekIndianInstituteofTechnology,Delhi,India

Abstract

Melamineisanorganicbaseintroducedasacontaminantinfoodproductswiththeintenttofalsifytotalproteincontent.Theillegaladulterationofinfantmilkpowderwithmelaminehasresultedinchronickidneyandurinarytractfailure.Theconsumptionofmelaminecontaminatedcowmilkcausesindigestion,acidity,ulcersandkidneystonesinhumans.Thereisanurgentneedtodevelopasimple,fastandeffectivemethodfortheanalysisofmelamineininfantmilkandmilkproducts.ThisstudydemonstratesafacilebutefficientapproachtodepositgoldthinfilmonthesurfaceofZnFeOxnanoflakes.SERSenhancementpropertyofthisnanocompositewasevaluatedbydetectingmelamineanditsmonologues.Metalorganicframeworks(MOFs)aremicroporousmaterialsmadeupofionsorclustersofmetalsandorganicligands.Itpossessesmanyoutstandingphysicalandchemicalpropertiesincludinglargesurfaceareas,regularporesizesandshapes,largeandpermanentinternalporosity,highthermalandchemicalstabilityandeaseofmodification.Inthisresearch,nanoflakesofZnFeOxdecoratedwithMetalnanoparticleswerepreparedasanew,highlysensitiveanduniformhybridsurface-enhancedRamanscattering(SERS)substrate.IncomparisontobulkZnO,ZnOnanostructuresoffersincreasedsurface-to-volumeratio,whichisidealforincorporatingmetalnanoparticlelikeAu/Ag/CuToenhancetheSERSactivitytowardsanalyte.AssemiconductorsareweaksubstratesinSERSenhancement,wecanimprovethesameeitherbydopingwithheavyelementorincorporatingwithnoblemetals.SERSbaseddetectionofmelamineinvestigatedbyRAMANAnalysis,whichshowedthesignificantlyincreasedefficientchargetransferandsensitivedetectionrespectively.

Keywords

SERSsensorMELAMINEMOF(Metal-organicframework)

P.T2.012 Structure-basedscreeningfordiscoveryofsweetcompounds

YaronBenShoshan-Galeczki,MashaNivTheHebrewUniversity,Israel

Abstract

Sweettasteisacueforcalorie-richfoodandisinnatelyattractivetoanimals,includinghumans.Inthecontextofmoderndiets,attractiontosweetnesspresentsasignificantchallengetohumanhealth.MostknownsugarsandsweetenersbindtotheVenusFlyTrapdomainofT1R2subunitofthesweettasteheterodimer.Becausethesweettastereceptorstructurehasnotbeenexperimentallysolvedyet,apossibleapproachtofindingsweetmoleculesisvirtualscreeningusingcompatibilityofcandidatemoleculestohomologymodelsofsugar-bindingsite[1].Here,theconstructedstructuralmodels,dockingandscoringschemeswerevalidatedbytheirabilitytorankknownsweettastingcompoundshigherthanproperties-matchedrandommolecules.Thebestperformingmodelswerenextusedinvirtualscreening,retrievingrecentlypatentedsweetenersandprovidingnovelpredictions.[1]YaronBenShoshan-GaleczkiandMashaY.Niv"Structure-basedscreeningfordiscoveryofsweetcompounds"FoodChemistry(2020),inpress.

Keywords

TasteSweetNovelComputational

P.T2.013 AchoiceexperimenttocomparewillingnesstopayforstrawberryinSpainandJapan:Theimpactofcolor,tasteandsustainability

KeikoAoki1,KenjuAkai2,KiyokazuUjiie3,AkariHayashi11KyushuUniversity,Japan.2ShimaneUniversity,Japan.3UniversityofTsukuba,Japan

Abstract

Cultivationofstrawberryrequireslotsoffossilfuelstomakebrilliantredcolorandtastegoodinthegreenhouse.Butlotsoffossilfuelsincreasecarbondioxidewhichcausesglobalwarming.Therefore,cultivationstrawberrytradesoffsensoryattributeslikeappearanceandnon-sensoryoneslikesustainability.Toovercomethisproblem,thisstudyinvestigatesconsumers’valueforstrawberrybasedonsensoryandnon-sensoryfactorsinSpainandJapanbyemployingchoiceexperiments.Inchoiceexperiments,thechoicesetconsistsoffiveattributes:price,color(red,pink,white),taste(sweet,sour),cultivationmethods(conventional,organic),andtypesofheatingsystemforcultivatingstrawberryinthegreenhouse(fossilfuel,solar,woodybiomass).Participantsrepeattochooseoneofthreestrawberriesandopt-outalternativesintotal12choicesets.Afterthat,theyanswerafewquestionslikeenvironmentalbehaviorandsocio-economicbackgrounds.Werecruitedeach1000personslivedinSpainandJapanbyusinginternetsurvey.Themaineffectresultshowsthatbothparticipantssignificantlypreferstrawberrywhichischeaperprice,sweet,redcolorcomparedtowhiteandpink,organic,solarandwoodybiomassheatingcomparedtofossilfuel.IntheWTP,bothvaluecolorthemost.Asthesecondvalue,SpanishparticipantsvalueforsustainabilityandJapaneseparticipantsvaluefortaste.Themaineffectwithinteractionsshowsthatbothparticipantsbecometopreferwhiteorpinkstrawberryifthattastesgood.Regardingdemographicandbehaviorquestionsasotherresults,inSpain,color,flavor,andplaceasvaluingitemsinfluencepreference.InJapan,genderandtasteandcolorasvaluingitemsinfluencepreference.Also,knowledgeofwhiteand/orpinkstrawberriesinfluencebothconsumers’preferenceattheaspectofcolor.

Keywords

ChoiceexperimentSensoryandnon-sensoryattributesStrawberryInternationalcomparison

P.T2.014 ASKFOOD,aknowledgealliancebetweenbusinessesandacademiainthefood-relatedsectorstoleverageinnovationandsustainability

PaolaPittia1,2,GermanaDiFalco3,GerhardSchleining4,2,DimitrisTsaltas5,JulianDrausinger6,RuudVerker7,BenjaminBiesdorf8,HelgaMedic9,JonasLazaro-Mojica10,GiorgiaSabbatini111UniversityofTeramo,Italy.2ISEKI-FoodAssociation,Austria.3Cassiopea,Italy.4BOKU,Austria.5CyprusTechnologicalUniversity,Cyprus.6LVA,Austria.7WageningenUniversityandResearch,TheNetherlands.8UniversityofHoheneim,Germany.9UniversityofZagreb,Croatia.10FoodDrinkEurope,Belgium.11Federalimentare,Italy

Abstract

ThefoodanddrinkindustryistheEU'sbiggestmanufacturingsectorintermsofjobsandvalueadded.Despiteoffinancialandmarketturmoil,itremainsstable,resilient,robustwhileincreasinglyconnectedtoanumberofothereconomicsectorswithfood-relatedapplications(e.g.tourism,packaging,nanotech,ICT,pharma).Abettercoordinationamongthesesectorsisnecessarytotackleemergingchallenges,tocatchcommonopportunitiesinthejobmarkettograduatesinHEfoodstudies,toleadinnovationinthefoodproductionchainespeciallytoSMEs.Modernskillsandentrepreneurialcompetencesmeetingthejobmarketare,thus,requiredtobeachievedbythefoodtechnologistsandprofessionalsinacontinuouslychangingworkingandsocietalenvironment.ASKFOOD(Erasmus+KA2,www.askfood.eu)isaKnowledgeAlliancebetweenbusinessandacademiainthefood-relatedsectorstoleverageinnovationandsustainabilityaimedto:

Upgradeandmodernizetrainingandeducationalmethodologiesinthefood-relatedsectorsLeverageofinnovationandentrepreneurialmindsetofthefuturegenerationofHEgraduatesImproveacademia-industryandstakeholdersinterplayinaQuintupleHelixinnovationmodelatEUandinternationallevelCreateapermanentknowledgealliancebetweenbusinessesandHEIsinthefood-relatedsectors

Newlearningandteachingmethods(multidisciplinarycurricula,learner-centred,problem-basedteachingandlearning)andinnovativemappingandco-designoftrainingsupportedbyOpenInnovationmethodologieswillbedevelopedtomodernizetheworkforce,improveentrepreneurialskillsandaresilientmindsettofavouraresponsibleinnovationofthefoodvaulechain.ASKFOODiswillalsodevelopcross-industryknowledgeplatforms,aninteractiverepositoryofemergingskillsandprofessionalprofilesinaforward-lookingperspective(ASKFOODInteractiveAtlas)toforecastfutureskillneedsinthefoodsector(ASKFOODForecastAggregator),accordingtotheevolutiondynamicsofthefoodsector.APermanentObservatoryasmultisectorial,multidisciplinaryeco-systemtosupportinnovationinfoodeducationwillbeset.

Keywords

Trainingmethodologieseducationaleco-systeminnovationskills

P.T2.015 Craftinginfood-impactofcreativesectors

JoannaHarasym,AgnieszkaOrkuszWrocławUniversityofEconomicsandBusiness,Poland

Abstract

Thecreativeindustrieshavebeenseentobecomeincreasinglyimportanttoeconomicwell-being,proponentssuggestingthat"humancreativityistheultimateeconomicresource"andthat"theindustriesofthetwenty-firstcenturywilldependincreasinglyonthegenerationofknowledgethroughcreativityandinnovation".TheUKGovernmentDepartmentforCulture,MediaandSport(DCMS)listofcreativeindustriesincludes1.Advertisingandmarketing,2.Architecture,3.Crafts,4.Design:product,graphic,andfashiondesign,5.Film,TV,video,radioandphotography,6.IT,software,andcomputerservices,7.Publishing,8.Museums,galleriesandlibraries,9.Music,performing,andvisualarts.Theultimatediscussionisconcerningthefoodindustrylocationinsuchalist.Gastronomy,moleculargastronomy,MichelinStarsrestaurants,MasterChefscelebritiesphenomenon,craftfoodmanufacturing(beer,cheese,regionalspecialties),superinnovativefoodapproachasfood3Dprintingaswellasinsectseating-allthosefoodgroupsandactivitieshaveanenormousimpactontheeconomy–alsoasthesourceofflexibleworkplaces.Theworkpresentstheanalysistheimpactofcreativesectorsintheareaoffoodproduction-mainlyreviewingcraftproductionatPolishmarket.ThestudywassupportedbyCREABIOECONFlagshipInterTeamprojectofINTEREKONgrantfinancedbytheMinistryofScienceandHigherEducationinPolandundertheprogramme"RegionalInitiativeofExcellence"2019-2022projectnumber015/RID/2018/19totalfundingamount10721040,00PLN.

Keywords

innovationsfoodproductscraftmanufacturingcreativesectors

P.T2.016 Stability,kineticsandapplicationofphycobiliproteinpigmentsextractedfromredalgaeGracilariagracilis

TatianaPereira,SóniaBarroso,SusanaMendes,MariaMGilMARE–MarineandEnvironmentalSciencesCentre,Portugal

Abstract

Nowadays,thegeneraltrendawayfromartificialadditivesisdrivingthesearchfornaturalalternativeswiththecapacitytoreplacethesesyntheticcompounds.However,themaintenanceandstabilityofvaluablenaturalproductsforlong-lastingapplicationsinfood,biotechnological,andbiomedicalindustriesisstillachallenge.However,naturalpigmentsaremoreunstableandhighlysusceptibletodegradationduringstoragecomparedtosyntheticones.Inthiswork,phycobiliprotein(PBP)pigmentswereextractedfromGracilariagracilisthroughmacerationinphosphatebufferusingpreviouslyoptimizedconditions.ThestabilityofPBPsintheextractswasassessedbymonitoringtheextractsatdifferentpHsandtemperaturesfor10days.Phycoerythrin(PE)contentwasspectroscopicallydeterminedandusedasaresponsefactorsincePEisthemainPBPpresentinG.gracilis.KineticmodellingwasusedtodescribePEdegradationunderdifferentrangesofTandpH.ThepigmentextractsshowedhigherstabilityatapHof6.9and-20ºC.Inordertouseittocolourfoods,asemi-purificationwasperformed,byprecipitationwithammoniumsulphate65%followedbydialysisagainstwateruntilapurityindexof0.7.PurifiedPEpigmentwassuccessfullyappliedasacolorantinpancakesandyogurtswithapigmentconcentrationof0.15%.ThisstudyhasshownthepotentialofPEpigmentsextractedfromG.gracilisforapplicationsinfoodproducts.

Keywords

SeaweedsKineticsphycoerythrinFoodcolorants

P.T2.018 Effectofhighpressureprocessingontheproteolyticactivityandmilkclottingcapacityofcrudeyeastautolysates

GeorgeDimopoulos,EvangelosAerakis,PetrosTaoukisNationalTechnicalUniversityofAthens,Greece

Abstract

Saccharomycescerevisiaenativelycontainsanintricatenetworkofproteolyticenzymes,mainlyproteasesA,BandC(carboxypeptidaseY).Theseenzymesplayapivotalroleintheprocessofautolysisofyeastcells,duringwhichtheyhydrolyzethecell’snaturalproteinstoproduceyeastextract.Underautolyticconditions,theproteolyticenzymesareactivatedandinactivatedatvariousdegrees,astheirinhibitors,naturallypresentinthecytoplasmofthecell,aredigested.Activationorinactivationoftheenzymesstronglydependsonthetemperatureandtimeofautolysis.Highpressureprocessinghasthepotentialtoactivateorinactivateendogenousenzymesandwasconsideredasatooltocontroltheproteolyticactivityofyeastproteasesduringautolysis.Yeastcellsuspensionshomogenized,HPtreated(200-600MPa,0-30min)andincubatedattemperaturesof32,42and52°C,pH=5.5.Sampleswerewithdrawnperiodicallyandcentrifugedtoobtainacellfreeautolysate.Thetotalproteolyticactivityofthelysatewasmeasuredusingazocaseinasasubstrate.TheactivityofproteasesAandBweremeasuredusinghemoglobinandazogelatin.TheabilityoflysatestoclotmilkwasdeterminedusingtheBerridgemethod.Activityofyeastproteaseswasfoundtodependonbothincubationtime,temperatureandHPtreatmentconditions.ProteaseAhadahighactivityat32°CwhileBwasgraduallyactivatedupto8handthenremainedconstant.Similarresultswereobtainedat42°C,whileat52°CactivityofproteaseBpeaksat4-6h.HighpressureprocessingwasfoundtobedetrimentaltotheactivityofproteaseAatthefirst8hoursofautolysisat32and42°C,whileat52°Citsactivitywasenhanced.AlllysatesexhibitedmilkclottingactivitywhichwasfoundtodependontheactivityofbothproteaseAandB.

Keywords

highpressureprocessingyeastautolysis

P.T2.019 BittertastereceptorT2R14:Applicationoffunctionalin-vitrosystemforfindingnovelagonists

LiorPeriTheHebrewUniversityofJerusalem,Israel

Abstract

Tastereceptorsforbittersubstances(T2Rs)belongtothefamilyofG-proteincoupledreceptors.Thereare25knownT2Rsinhumansresponsibleforbittertasteperception.Bittertastereceptor(T2R14)isoneofthehumanbittertastereceptors,recognizinganenormousvarietyofstructurallydifferentmolecules,includingnaturalandsyntheticbittercompounds1.T2R14expressednotonlyintheoralcavity,butalsoinothertissuesandinvolvedinothersphysiologicalprocessesoutsidethetongue,andthereisagrowinginterestintheirpotentialroleinbiology.WeestablishedafunctionalT2R14cell-basedsystemthatdetectsthereceptor-ligandcomplexactivationbymeasuringtheformationofmyo-Inositol1phosphate(IP1),adownstreammetaboliteintheGαqsignaltransductionpathway.Throughcomputationalstructure-basedscreeningofAldrichMarketDirectdatabase(AMD-DB)containingalmost3,000,000compounds,9ofcompoundswerepredictedtoactivateT2R14.4oftheseweretestedintheIP1assay,andtwoofthese(carryinglittlechemicalsimilaritytoknownT2R14agonists)wereindeedactive.Thus,novelT2R14-activatingmoleculeswereidentifiedthroughacombinationofstructure-basedscreeningandcell-basedassay.Wearecontinuingtooptimizethehomologymodelsusedforstructure-basedscreeningoflargechemicaldatabases,andarecollaboratingondevelopingbiomimeticsensorsfortastantsdetection2,3.1.DiPizio,A.&Niv,M.Y.Promiscuityandselectivityofbittermoleculesandtheirreceptors.BioorganicMed.Chem.23,4082–4091(2015).2.Wu,C.etal.BiomimeticSensorsfortheSenses :TowardsBetterUnderstandingofTasteandOdorSensation.Sensors17,(2017).3.Qin,C.etal.AbioinspiredinvitrobioelectronictonguewithhumanT2R38receptorforhigh-specificitydetectionofN-C=S-containingcompounds.Talanta199,131–139(2019).

P.T2.020 EvaluationofMoringaOleiferaseedproteinsasanovelemulsifierinstableplant-basedemulsionsystem

YaaraCattan,OfirBenjaminTelHaiCollege,Israel

Abstract

Plant-basedmilkalternativesisafast-growingsegmentwithmorepositiveeconomicandenvironmentalimpactcomparedtoconventionalcowmilk.However,mostoftheplant-basedmilkalternativesavailabletodayhavelowproteincontent,containallergensandhavepoorsensorialacceptability.Inthisstudy,MoringaOleiferaplantwasconsideredasasmallfast-growingperennialandsustainablesoftwoodtree,richsourceofnutrientslikeproteins,fibers,antioxidants,vitaminsandminerals.OuraimwastoevaluatetheuniquecationicchargeproteinsfromMoringaOleiferaseedsasfunctionalingredientstostabilizeemulsionmodelsystemcomparedtocommonlyusedconcentratedsoyprotein.Theleaveswerefoundtohaveaproteincontentof16.8%proteinandoilcontentof5.6%oil.Themainfatty-acidintheseed-oilfoundtobeOleicacid(75%fromthetotalfattyacidsintheoil).Thewholeseedwasfoundtocontainseed-oilyieldofapproximately40%byweight,36.85%seedoil-cakeproteinsand13.9%fibers.Toobtainconcentratedmoringaprotein(>60%wt)pHmodification,heatingto50ᵒC,saltadditionandhomogenizationstepsweretakentooptimizetheextractionyield.Unlikeotherplantproteins,inwhichtheisoelectricpointoftheproteinisacidic,theisoelectricpointofthemoringaproteinwasfoundtobearoundpH10whichpossesspotentialfunctionalpropertiesfortheproteins.Theresearchcharacterizedtheproteinsfortheirsize,hydrophobicityandcharge.TheemulsionstabilizationwastestedusingaparticlesizemeterandLumisizermachinecomparedwithconcentratedsoyprotein.ThecombinationofMoringaplantpartshasahighpotentialforcreatingamilkalternativebeveragewithhigh-proteincontent,high-qualityoil,andarichantioxidantextract,allofwhichtogetherareanadvantageoverotherplant-basedbeveragesavailableinthemarket.

Keywords

MoringaseedsproteinemulsionstabilityCationicproteinSoyproteinconcentrate

P.T2.021 Compositional,conformationalandrheologicalpropertiesofacidandalkalinegumextractsfromgoldenandbrownflaxseed

ThierryHelleobois1,2,ClaireGaiani2,ChristosSoukoulis11LuxembourgInstituteofScienceandTechnology(LIST),Luxembourg.2UniversitédeLorraine,France

Abstract

Flax(Linumusitatissimum)isoneofthemostimportantindustrialcropsgrownprimarilyforitsfibresandoil.Owingtotheirsubstantialcontentinmacronutrients(dietaryfibresandproteins)andessentiallipids,flaxseedsgavegainedmuchpopularityinfoodindustryapplicationsduringthelastdecade.Itiswellknownthattheflaxseedcoatlayerisrichinamucilaginouspolysaccharidicmattercomposedofhemicellulosesandpecticpolysaccharides,whichexertsimportantthickening,stabilisingandgellingproperties.FlaxseedgumsarecommonlyextractedundermildalkalineconditionsandfractionatedviaEtOHorion-exchangechromatography.Inthepresentwork,weaimedatinvestigatingthecompositional(sugarmonomersandhexuronicacids),structureconformational(nanoparticlestrackinganalysis,intrinsicviscosityandgelpermeationsizeexclusionchromatography)andrheological(steadystate,dynamicandthermo-oscillatory)propertiesofgumextractsobtained,underacidoralkalineextractionconditions,fromgoldenandbrownflaxseedhusks.Basedonourfindings,alkalineextractedgumswerecharacterisedbyhigherrhamnogalacturonan-Itohemicelluloseratiothantheiracidanalogues.Inaddition,goldenflaxseedgumextractscontainedahigherpecticpolysaccharidesmatterthantheexemplarsobtainedfrombrownflaxseed.Theflowbehaviourandviscoelasticityofthegumsolutions(1to5%w/w)wasrathercomparableasconcernstheflaxseedphenotypebutitwassignificantlydependentontheextractionmethod.Basedonthethermo-rheologicalkineticdata,thetemperaturedependenceofgumsviscoelasticitywascloselyassociatedwiththephenotypeofflaxseedhuskandextractionmethod,whilstsol-geltransitionsweredetectedinallaqueoussystemscontainingatleast5%w/wofbiopolymer.

Keywords

FlaxseedMucilageExtractionOscillatoryrheology

P.T2.022 Suitabilityofdifferentpulsesinfalafelmaking–AnewapplicationforSwedishpulses

JohannaJanhagerSwedishUniversityofAgriculturalSciences,Sweden

Abstract

ThereispotentialforgrowingseveraltypesofpulsesinSweden.Anincreaseddomesticpulsecultivationandconsumptioncouldhavemanypositiveeffects,suchasreducedclimateimpacts,furtheringoflocalsocieties,improvedsoilsandincreasedresilienceinfoodproduction.ThepresentstudyaimedtoevaluatetheuseofNordicgrownpulsesinfalafel,adeep-friedpattytraditionallymadefromchickpeasorfababeans.ThepurposewastocreateanewapplicationforSwedishpulsesinordertopromotedomesticpulseproduction.Falafelsmadefrompea,bean,lentilandlupinweresubjectedtophysicochemicalanalysesandasensoryacceptancetest.Thebestlikedfalafelwasthenincludedinanoptimisationtoobtainahighlydesirabletexture.Thefalafelsmadefromdifferentpulseshadsignificantlydifferentphysicochemicalproperties,withmostofthevariationduetodifferencesinwaterabsorptionduringsoaking,waterlossindeep-frying,thetexturalpropertiescohesivenessandhardness,andincolourmeasurements.Thesensoryevaluationsindicatedthatallfalafelswerelikedbyconsumers,withexceptionforyellowpeafalafels.Highlikingofappearancecorrelatedwithlargevaluesofredness(a*)andcontrastinlightness(L*)betweenfalafelexteriorandinterior.Highlikingoftexturecorrelatedwithlargemoisturecontentinfalafelbatterandweightincreaseinsoaking,andwithlowhardness.AnoptimisationusingresponsesurfacemethodologywasconstructedforGotlandlentilfalafelstoinvestigatetheeffectofsoakingtimeandNaHCO3concentrationinthesoakingwateronthewateruptakeoflentilsandtexturalhardnessoffalafels.Soakingtimewasthemostimportantfactor,where10–13hourswasoptimalforGotlandlentilstoobtainbothhighwateruptakeandlowhardnessvalues.Inconclusion,severalNordicgrownpulsesweresuitableforfalafelmaking,andsoakingtimehadasignificanteffectontexturalpropertiesoffalafels.

Keywords

PulsesSensoryanalysisProductdevelopmentSwedishagriculture

P.T2.023 Theuseofinternationalstandardsinthefieldofsensoryanalysisinthetrainingofstudentsandemployeesoffoodenterprises

ZinaidaYegorova,ElenaZelenkovaBelarusianStateTechnologicalUniversity,Belarus

Abstract

Thepurposeoftheworkisacomparativeanalysisofthesensorysensitivityoffourth-yearstudentsofthespecialty“PhysicochemicalMethodsandInstrumentsofProductQualityControl”,specialization“CertificationofFoodProducts”andemployeesoffoodenterprises(specialistsofproductionlaboratoriesandtechnologists).Weanalyzedtheresultsofdeterminingthesensorysensitivityoftwogroupsofstudents(total50people)studyingthediscipline“Sensorycontroloffoodquality”and14groupsofspecialistsoffoodenterprises(total140people)during2018and2019.SensorysensitivitywasdeterminedaccordingtoISO8586,ISO5496,ISO3972.ClasseswereheldinthetraininglaboratoryoftheDepartmentofPhysicalandChemicalMethodsofProductCertification.Theresultsofthecomparativeanalysisshowedthatallparticipantscorrectlydistinguishcolors.Distinctionofcolorshadescauseddifficultiesonlyforstudents(about10%).10%ofstudentsand20%ofemployeesoffoodenterprisessuccessfullypassedtestsforrecognizingsensitivitytobasictastes(100%correctanswers).Themostdifficulttestswerecheckingthesensitivitytoodorsandtexture.Noneofthestudentscouldcorrectlyrecognizeallthesmells,amongtheemployeesoffoodenterprisesonly1personhadthisability.Comparisonoftheresultsoftestingthesensitivitytotextureshowedalmostequalabilitiesinbothcategoriesofparticipants.Ageneralizationofthedataindicatedthatabout25%ofstudentsand40%ofworkersinfoodenterprisespossessthenecessarysensorysensitivity.

Keywords

sensoryanalysisstudentsfoodworkers

P.T2.024 Productionandanalysisofthefunctionalpropertiesofarecombinant11Sglobulinfromamaranth

PaolaMateo-Roque1,EdgarEspinosa-Hernández2,1,LorenaMartínez-Romero1,3,SilviaLuna-Suárez11InstitutoPolitécnicoNacional,Mexico.2UniversidaddelasAméricasPuebla,Mexico.3InstitutoTecnológicodeTehuacán,Mexico

Abstract

The11Sglobulinofamaranthisthemostabundantstorageproteininamaranthseedsandhasahighnutritionalvalue.Thisproteinhasfivevariableregions;inpreviousjobs,itwasmodifiedbyinsertionoffourantihypertensivepeptidesinthefirstvariableregion.ThisproteinwasnamedAM1andexpressedinEscherichiacoli.TheaimofthisworkwastoproducetheAM1protein,purifyandanalyzethefunctionalpropertiesofthisprotein.TheAM1wasproducedbyfermentationinapotatowastemediumforeighthours.Then,thecellsweredisruptedbysonication.TheAM1proteinwaspurifiedfromtheinsolublefraction,withsubsequentsolutionsofurea6M,tris20mM,2-mercaptoethanolandthiourea.Later,itwasdialyzedagainstwater.SDS-PAGEanalysisshowedonebandof50-60kDamolecularweight,andwasidentifiedbywesternblot.ThefoamingcapacityandemulsifyingcapacitywereanalyzedatdifferentpHvalues(4.5,6,7,7.5,8and9).ThebestemulsifyingactivityandstabilitywasatpH8(13%and5%respectively).Thesedependonthehydrophilic-lipophilicaminoacidsbalance.However,thebestfoamingactivitywasatpH4.5(23%).Thiscouldbeduetothenetchargeincreasedintheprotein,whichweakenedthehydrophobicinteractionsandincreasedtheflexibilityoftheprotein.TheAM1proteinhavepromisingfoamingpropertiesatacidicconditionsandregularemulsifypropertiesatbasicconditions.Inafuture,AM1proteincouldbeusedasafoodadditiveandcouldbeusedtodevelopnewfunctionalproducts.

Keywords

Functionalfoodsantihipertensiveproteinmodifiedprotein11Sglobulin

P.T2.025 Functionalpropertiesintomatoseedflour

RamónMaldonado-Torres,FernandoLópez-Valdez,SilviaLuna-SuárezInstitutoPolitécnicoNacional,CIBA-IPN,Mexico

Abstract

Tomato(Solanumlycopersicum)isahighlyconsumedfruitworldwide,theestimatedworldproductionisonebilliontons,72%ofthisproductionisconsideredpomace.Previousinvestigationsshowthatseedshavehighcontentofproteins.So,thefunctionalpropertiesareconsidered.Inthisworkitwasdeterminedthefunctionalpropertiesintomatoseedsflour.Theflourwaspreparedfromdriedtomatoseeds,whereproteincontentwas26.9%.Thefunctionalpropertiesweredeterminedinthewholeanddefattedflour.Ingeneral,thedefattedflourshowedbetterfunctionalpropertiesthanthewholeflour(waterholdingcapacity,oilholdingcapacity,solubilityandfoamingcapacity).Withrespecttoemulsifyingcapacity,therewasnotsignificantdifferencebetweenwholeflouranddefattedflour,whiletheemulsionstabilitywasbetterforwholeflour.AtalkalinepH,theresultswerebetterforallfunctionalproperties,beingsolubilityandemulsion,thebestresultsobtained.ThebestoilholdingcapacitywasfoundatpH5.5(2.5±0.1goilgflour-1).ThebestemulsifyingcapacitywasfoundatpH8(87.5%).AtpH7,8and9,theflourpresentedhighemulsionstability,betterthanotherreportedsources.Thetomatoseedsflourhasagoodpotentialtobeusedasafoodadditiveduetoitsgoodfunctionalpropertieswithhighproteincontent.

Keywords

TomatoseedsFunctionalropertiesEmulsifyingpropertiesoilholdingcapacity

P.T2.026 Characterizationofmonoclonalantibodiesraisedagainstwheatamylase/trypsininhibitors

RobertaLupi1,OlivierTranquet1,SylvioTundo2,KamelElMecherfi1,ChantalBrossard1,StefaniaMasci2,SandraDenery-Papini1,ColetteLarré11INRAE,France.2DAFNE,UniversityofTuscia,Italy

Abstract

Amylase/trypsininhibitors(ATIs)areinvolvedinthedefencemechanismofwheat.Someofthemaremajorallergensinrespiratoryallergy(baker’sasthma),andtheycanalsotriggerfoodallergyinchildren.Theyhavebeensuggestedtohaveapro-inflammatoryrole,andmight,therefore,beinvolvedintheonsetoffoodallergy,celiacdiseaseandinthepathologynonceliacwheatsensitivity.GeneticistsarecurrentlyattemptingtoproducenewcropvarietiesbydevelopingtransgenicplantsexpressinglessATIsinordertotesttheirimplicationintheonsetofwheat-relatedpathologies.ATIswereoftencharacterizedthroughtheirenzymaticinhibitoryactivity.Highlyspecificmolecularprobesareneededtosupportthesenewdevelopmentsandfurtherresearch.Thepurposeofthisworkwastoproducemonoclonalantibodies(mAb)directedagainstATIs.MAbswereproducedagainstthreerecombinantATIs:0.28,CM3andCM16.Afterscreeningthehybridomacelllines,tenmAbswereselected.ThreewerechosenfortheirspecificityfortheATIfraction.Theirisotypeandactivityweremeasuredaswellastheircross-reactivitybetweenthethreerecombinantATIs.TheirusefulnessinELISAandwesternblotwasthenexploredandtheconditionsdefined.Finally,theircapacitytodetectandquantifyATIsonvariouswheatspeciesandwheat-basedfoodproductswastested.ThethreemAbsheredescribedworkinELISAand,theantiCM3andanti0.28mAbsdetecttheircorrespondingantigeninwesternblotexperiment.TheycandiscriminateplantsandfoodsfortheiramountofATIs.

Keywords

amylase/trypsininhibitorsmonoclonalantibodydetectionallergen

P.T2.027 Physicochemical,rheologicalanddigestibilitycharacterizationofstarchextractedfromthemarinegreenmacroalgaUlvaohnoi

MeitalKazir1,DanielGurevich1,AriGroobman1,MeghanathPrabhu2,ÁlvaroIsrael3,AlexanderGolberg2,YoavD.Livney11Technion-IsraelInstituteofTechnology,Israel.2TelAvivUniversity,Israel.3TheNationalInstituteofOceanography,Israel

Abstract

Starchisamajorsourceofenergyforhumansandiswidelyusedinthefoodindustry.Sincethedemandforstarchsteadilyincreases,new,andrenewablesourcesforstarcharedesired.Ediblegreenmarinemacroalgae,especiallyspeciesofUlva,canaccumulatestarchupto30%oftheirdryweight;however,itsphysicochemicalpropertiesarestillunknown.Inthisstudy,wecharacterizedmolecularweightofamyloseandamylopectin,amylosecontent,hydrationcapacity,viscoelasticbehavioranddigestibilityofstarchextractedfromtheseaweedUlvaohnoi,incomparisonwithriceandpotatostarches.Ulvastarchhadahigheramylosecontentthanriceandpotatostarches(55.0%,34.5%and24.3%,respectively).Ulvastarchexhibitedhigherhydrationcapacitythanricestarch(25.7gwater/gstarchand10.3gwater/gstarchrespectively),whilepotatostarchexhibitedthehighesthydrationcapacity,of40.9gwater/gstarch,probablyduetopresenceofphosphategroups.Ulvastarchhadthelowestmolecularweight,comparedtoriceandpotatostarch(1.17x106,4.41x106and5.77x106g/mol,respectively).UlvastarchexhibitedthehighestG'aftercooling-inducedgelationfollowinggelatinization,probablythankstoitshighamylosecontent.UlvastarchexhibitedSomewhatlowerdigestibility,comparedtoriceandpotatostarchesapparentlyduetohigherretrogradationandresistantstarch(whichmayserveasadietaryfiber)formationduetothehigheramylosecontent.Ourresultsshowuniqueandbeneficialtechno-functionalproperties,andsatisfactoryin-vitrodigestibilityofUlvastarch,therebyindicatingitspotentialuseinfoodapplications.Ourstudyfurthersupportstheuseofseaweedfeedstockasarenewablesourceofimportantfoodingredients.

Keywords

AlgaeStarchDigestibilityRheology

P.T3.001 Developmentofnanostructuredantimicrobialfilmforactivefoodpackaging

EmanuelaDrago,RobertaCampardelli,PatriziaPeregoUniversityofGenoa-PolytechnicSchool,Italy

Abstract

Nowadays,foodpackagingisnolongerconceivedonlyasacontainmentandfoodprotection,butitcanplayamoreimportantrole,especiallyforperishableproducts.Thescientificworldhasacceptedwithgreatinterestthechallengesofourtimelinkedtotheminimizationoftwoproblems:thereductionofwastevolumesandtheextensionoftheshelf-lifeofproductstoguaranteeproductssafeandquality.Therefore,growingattentionispaidtotheso-calledactivepackaging,designedtoincorporatecomponentsthatcanreleaseorabsorbsubstancesfromthepackagedfoodorfromtheenvironmentsurroundingtheproduct,allowingtoextenditsshelf-life.Amongtheactivepackaging,antimicrobialandantioxidantfilmsseemtobethemostpromisingastheyallowtoextendtheshelf-lifebyreducingtheproliferationofunwantedmicroorganismsandallowtomaintaintheorganolepticandnutritionalqualitiesoffoods.Hence,thisworkisaimedatthedevelopmentofnanostructuredbio-filmsusingtheelectrospinningprocessofnaturalcompoundsandbiodegradablepolymers.Electrospinningisaversatileandlow-costtechnique,perfectfornanofibersproduction.Inthiswork,anoverviewofthemostpromisingresultsobtainedfortheelectrospinningofnaturalpolymerssuchaszein,acornprolamine,andalsobiodegradablesyntheticpolymers,suchaspolycaprolactoneandpoly(L-lacticacid)arepresented.Naturalactiveagentssuchasvanillin,presentinvanillapods,characterizedbyantimicrobialactivityandalpha-tocopherol,containedinoliveoilwithhighantioxidantproperties,havebeenincludedintoelectrospunfibers.Highentrapmentefficiency,goodcontroloffibermeandiametersandsizedistributionwasobtainedthroughoperativeparametersoptimization.Electrospunmatshavebeencharacterizedbygasespermeabilitymeasurementsandfoodsimulantsmigrationstests.

Keywords

activepackagingelectrospinningbiopolymersshelf-life

P.T3.002 InsightsintotheefficacyandgeneticeventsunderpinningtheactionofanovelNorthAtlanticseaweedextractasananti-browningcoatingforfresh-cutfruits

AnaAugsuto1,2,TiagoSimões1,SaraC.Novais1,MarcoF.LLemos1,GeoffreyMitchel1,KeshavanNiranjan2,SusanaF.JSilva31InstitutoPolitécnicodeLeiria,Portugal.2UniversityofReading,UK.3MARE—MarineandEnvironmentalSciencesCentre,ESTM,InstitutoPolitécnicodeLeiria,Portugal

Abstract

Theanti-browningfunctionalityoftheedibleseaweedCodiumtomentosumextractasacoatingforfresh-cutappleshasbeenpreviouslydemonstratedandvalidatedonalaboratoryscale.However,thecommercialviabilityofthistreatmentdependscriticallyonthescalingupoftheprocess.Therefore,apilot-scaleproductionoftheextractfollowedbycommercial-scalecoatingoffresh-cutappleswasundertaken.Fresh-cutappleswerecoatedbyimmersioninaqueousseaweedextract(0.5%w/v)aswellasascorbicacid-asyntheticcommercialadditive,whilethecontrolsampleswereimmersedinde-ionisedwater.Applesliceswerethenpackagedunderambientatmosphereconditionsandstoredat4˚Cfor15days.Thesampleswereevaluatedforcolour,browningindexandenzymaticactivity.Further,inordertogaininsightsintotheactionoftheseaweedextract,therelativeexpressionofcodinggenesforantioxidantandoxidantenzymeswasdeterminedbyquantitativePCR.Theexpressionofthesetargetgeneswasnormalisedbyreferencegenesexpression.Theresultsofthepilot-scaletrialshowedthatthesamplescoatedwiththeseaweedextractpresentedlowervaluesofbrowningindexcomparedtothecontrol,evenafter15daysofstorage,whichwasconsistentwiththelab-scaleexperimentsundertakenearlier.Moreover,consistentlyloweractivitiesoftheoxidativeenzymes-peroxidaseandpolyphenoloxidasewereobservedduetogenedownregulation,whilehighervaluesoftheantioxidantenzymesuperoxidedismutaseweremeasured.Theseresultsdemonstratetheefficacyoftheseaweedcoatingandprovideinsightsintothemechanismbywhichbrowningoffresh-cutfruitsaredelayed.

Keywords

ediblemacroalgaefoodadditivepilot-scalegeneexpression

P.T3.003 Heterologousexpressionandcatalyticcharacterizationofsn-1(3)stereoselectivelipasefromCordycepsmilitarisinPichiapastoris

JunoLee1,YoonseokChoi1,Jun-YoungPark1,Pahn-ShickChang21SeoulNationalUniversity,RepublicofKorea.2DepartmentofAgriculturalBiotechnology,SeoulNationalUniversity,RepublicofKorea

Abstract

Stereoselectivityoftriacylglycerollipase(EC3.1.1.3)isaninterestingpropertytotargetthespecificsn(stereospecificnumbering)positionoftheglycerolbackboneforhydrolysis/esterificationandhasbeenacrucialfeaturetomanipulatethefattyacidprofilesinstructuredlipids.Previously,lipasefromCordycepsmilitaris(CML)wasreportedtoexhibitanexceptionalsn-1(3)stereoselectivitytowardstrioleoylglycerol,andinsequencewasexpressedinEscherichiacoliandbaculovirussystem.However,therewerelimitationssuchasmisfolding,absenceofpost-translationalmodification,andinefficientproductionineachexpressionsystem.Hence,themethylotrophicyeastPichiapastoriswasselectedastheexpressionhosttoenablemassiveproductionandmimicthenaturalenzymaticcharacteristics.Signalsequence-truncatedlipasegenefromCordycepsmilitaris(cml)wascloneddownstreamtoα-factorsignalsequenceinpPICZα.RecombinantplasmidwastransformedintoP.pastorisX-33andcloneexhibitingthehighestlipaseactivitywasisolated.RecombinantCML(rCML)wasexpressedunder0.5%methanolat25°Cfor5daysandsubsequentlywaspurifiedthroughsequentialchromatography.PurifiedrCMLwascatalyticallycharacterizedandcomparedwithwild-typeCML(wtCML).Kineticparameterswereevaluatedusingp-nitrophenylpalmitatelipolyticassayandthestereoselectivityindexwasdeterminedthroughachromatographicresolutionoftheproductsfromCML-catalyzedreactionusingtrioleoylglycerolasasubstrate.Finally,theprimarystructureandpost-translationalmodificationprofileofbothrCMLandwtCMLwereelucidatedviapeptidemapping.OverallresultsindicatedthatrCMLexhibitednovelcatalyticcharacteristicsandcouldbecomeanenzymeresourceinlimelighttoproducevarioustypesofstructuredlipids.

Keywords

LipaseCordycepsmilitarisLipidsHeterologousexpression

P.T3.004 PLAcoatingimprovestheperformanceofrenewableadsorbentpadsbasedoncellulosicaerogelsfromaquaticwastebiomass

IsaacBenito-González1,AmparoLópez-Rubio1,LauraG.Gómez-Mascaraque2,MartaMartínez-Sanz11IATA(CSIC),Spain.2Teagasc,Ireland

Abstract

Lightweight,hydrophobic,adsorbentpadsbasedonaerogelsfromdifferentcellulosicandnanocellulosicfractionsextractedfromPosidoniaoceanicawastebiomassweredevelopedbyasimplefreeze-dryingandPLAdippingmethod.Thepure(nano)cellulosicaerogelspresentedhighlyporousstructures,capableofadsorbinglargeamountsofoil(upto~34goil/gaerogel);however,theylosttheirintegritywhensoakedinwater.TheincorporationofPLAhydrophobizedtheaerogelsandimprovedsignificantlytheirmechanicalperformance(upto10-foldincreaseinthecompressionstress).Themostporousaerogelstructures,obtainedwiththelowest(nano)cellulosicconcentrationsandwiththelesspurifiedfractions,incorporatedgreateramountsofPLAupondipping,whichwasmostlydistributedfillinginthepores.AllthePLA-coated(nano)cellulosicaerogelspresentedahydrophobicbehaviour,withcontactanglesof95–130°andselectivelyadsorbinggreateramountsofoil(5.9–9.2goil/gaerogel)thanwater(2.8–6.7gH2O/gaerogel).Thesematerialspresentagreatpotentialasadsorbentpadsforoilspillcleaningandfoodpackagingapplications.

Keywords

PorousmaterialsSeaweedBiopolymersOilsorption

P.T3.005 ConcentrationofappleandorangejuicebyusingCO2gashydratesanditseffectsonvaluableingredients

AlexanderRudolph1,TimoClaßen2,SoebiaktoLoekman3,GiovanniLuzi4,BernhardGatternig2,AntonioDelgado2,4,ChristopherMcHardy1,CorneliaRauh1,41DepartmentofFoodBiotechnologyandFoodProcessEngineering,Germany.2ChairofFluidMechanics,FAUErlangen-Nuremberg,Germany.3ChairofFluidMechanicsBusanBranch,Busan,RepublicofKorea.4ChairofFluidMechanicsBusanBranch,RepublicofKorea

Abstract

Nowadaysanenergyefficientandproduct-savingproductionofjuiceconcentratescannotbeguaranteedsufficientlybythermalandfreezeconcentrationmethods.Theyeitheraffectheat-sensitivefoodcompoundsorneedmuchenergy.Atthispointtheinnovativeandnon-thermalconcentrationofjuicesbyusingCO2gashydrateshasgainedattention.Gashydratesareice-likecagestructuresinwhichwatermoleculesarestabilizedbygasmolecules.Inthefoodsector,CO2isparticularlysuitableasaninertgasforthehydrateformationat1to8°Cand30to80bar.Thus,thistechnologynotonlyhasalowenergyrequirementandahighconcentrationpotential,butalsooffersoptimizedproducts.InthisresearchappleandorangejuiceandmodelsolutionsareconcentratedbytheformationofCO2hydratesina1.5Lbubblecolumnreactor.Toinvestigatetherecoveryofvaluableingredientsandthusthequalityofconcentratesandhydrates,containedflavouringsareevaluatedinGC/MSanalysesandtheamountofvitaminCisquantifiedbyHPLC.Furthermore,dyeconcentrationsaremeasuredphotometrically.Althoughthemechanismsarenotunderstoodineverydetailyet,thedatashowthatthevaluablesubstancescanbemainlyfoundintheconcentratewhileonlysmallamountsarefoundinthehydrate.Sincethestructuralpropertiesoftheformedhydratesleadtoamaterialselectivity,thepreservationofahighproductqualityandsensorialcharacteristicsisenabled.DuringallexperimentstheconsumptionofCO2iscalculatedwithmassbalancesbasedondatafrommassflowcontrollers.Furtherresultsimplythattheinductiontimeofhydrateformationcanbereducedfromhourstominutesbyusingcrystallizationnucleitoensureashortprocessingtimeforthefoodindustry.Consequently,concentratingbygashydratetechnologyallowsasustainableproductionofjuiceconcentrateswithhighquality.

Keywords

FruitjuiceJuiceconcentrationCO2gashydrateHydratetechnology

P.T3.006 Electromagneticinduction:Effectofrotationspeed,viscosityandinductionpoweronheatingslope

RaúlAnsóBlanco,RafaelLópezVázquezAgri-foodTechnologyCenterCticCita,Spain

Abstract

Introduction:Heattreatmentremainsthemosteffectivesystemforcontrollingmicrobialspoilageinfood.However,heataffectsnotonlythemicrobialpopulationofthefood,butalsoallitscomponents,evenimpairingtheirphysicalandnutritionalproperties.Asolutiontominimizethisdeterioration,inthoseproductswhereitispossibletotreatthembeforepackaging,hasbeenthedevelopmentofUHTtreatments,wheretheproductisexposedto135ºCforafewsecondsandisasepticallypackaged.Forpackagedfoods,thecurrentmethodsofsterilizationdonothavethisoption.Untilnow,workhasbeendoneonsystemstoreduceprocessingtimesbyincreasingtheapparentthermaldiffusivityofthese.Methods:CticCitatogetherwithIkerlanandGrupoRiberebrohasdevelopedanautoclavebasedoncanheatingbyelectromagneticinduction.Theequipmentalsoincorporatesasystemforcansrotation,whichincreasesheatpenetrationspeedandthereforetheheatingslopeandtheapparentthermaldiffusivity.Results:Thepresentworkhasstudiedtheeffectoftheradiatedpower,therotationspeendandtheviscosityoftheproductontheheatingslopeofthetreatment.Thiseffectwillbereflectedinthesensoryqualityoffoodproducts,mainlywithregardtocolorandtexture,forthesamesterilizationvalue,aswellasingreatenergyandtimesavings.Discussion:Withtheresultsobtained,amathematicalmodelwillbebuiltthatwillallowthesimulationoftheheattreatmentofdifferentfoodproducts,dependingontheirviscosity,achievingtheoptimizationoftheheattreatmentsofeachofthem

Keywords

electromagneticinductionsimulationheatingslope

P.T3.007 OptimizationofenzymatichydrolysisofSurimiprocessingby-products.

AnnaLloveras,CristinaFabregat,JessicaHernandez,MontseJorbaLeitatTechnologicalCenter,Spain

Abstract

TheSurimisupplychaingenerateshugeamountsofRestRawMaterials(RRM)includingviscera,skin,filletingframeandbonesfromwhitefishspeciesthatwouldotherwisebediscardedorprocessedtolowprice(non-value-addedproducts).AccordingtoFAO(GLOBEFISHHighlights:Aquarterlyupdateonworldseafoodmarkets,2019),majorcontributionisfromSouthAsia.ThisRRMhaspotentialitytobeusedtoobtainnewvaluablebioactivecompoundssuchasproteinhydrolysates.Byapplyingenzymetechnologyforproteinrecoveryinfishprocessing,itmaybepossibletoproduceabroadspectrumoffoodingredientsandimproveandupgradethefunctionalandnutritionalpropertiesofprotein(Šližyteetal.2005a).Inthisstudy,skinsandbonesfromasurimiproductionplantwhichisbasedinMumbai(India)wereconvertedinproteinhydrolysateswithdifferentmolecularprofiles.Hydrolysisconditions(time,andtypeandconcentrationofenzyme)wereoptimizedbyResponsesurfacemethodology(RSM)usingacentralcompositedesignusingalkalineprotease,neutralendoproteasesandexopeptidaeindifferentconcentrations(0-0,2%w/v)during2-5hat50ºC.ProteincontentextractastotalNTKprotein,proteinsolubilisationyields(%),electrophoresisandaminoacidcompositionweremonitored.Preliminaryresultsshowedthatproducedextractsareproteinrich-hydrolysates(50-69%)containingpeptidesfrom200KDato5KDawithpotentialbioactivity(antioxidant,antihypertensive,immunomodulatoryandantimicrobialpeptides).References:GLOBEFISHHighlights:Aquarterlyupdateonworldseafoodmarkets.(2019).FoodandAgricultureOrganizationoftheUnitedNations.Šližyte,R.,Rustad,T.,&Storrø,I.(2005a).Enzymatichydrolysiscod(Gadusmorhua)by-products,optimizationofyieldandpropertiesoflipidandproteinfractions.ProcessBiochemistry,40,3680–3692.

Keywords

by-productssurimiFishproteinhydrolysatesRSM

P.T3.008 Biotechnologyforobtaininggelatinfromcold-waterfishskin

SvetlanaDerkach,YuliaKuchina,DariaKolotova,SofiiaBarabashina,AndreiGlukharevMurmanskStateTechnicalUniversity,Russia

Abstract

Gelatinisaproductofpartialhydrolysisoffibrillarcollagen,whichisextensivelyusedinthefoodindustryasagellingagent.Todaymostcommercialgelatinisproducedfromthecollagenofanimalorigin.However,theuseofanimalgelatinintheworldfoodmarketislimitedforpeople,followingcertainculturalandreligiousrequirementsthatprohibittheuseofanimalfood.Accordingly,fishgelatinisofparticularinterest.Wastesofthedeepfishprocessing,whichareconsistedofabout30%ofskinandbones,aretherichsourceofgelatin.Fishskin,inturn,containsupto80-90%offibrillarcollagen.Productionofgelatinfromtheskinofcold-waterfish,whichisdifferentincompositionfromthegelatinofwarmseafish,isarelevanttask.Themainproblemisthefastdestructionandhydrolysisoffishcollagenduringthegelatinextractionduetotheuniqueamino-acidcompositionandstructureofcold-waterfishcollagen.Thisleadstoasharpdecreaseinthemolecularweightofgelatinandtothedegradationofitsphysicochemicalproperties[1].Inthiswork,improvedbiotechnologyoffishgelatinfromtheskinofAtlanticcodwiththeusageofproteolyticenzymeswasdeveloped.Thecompositionandphysicochemicalpropertiesofgelatinobtainedwerestudied.Themechanismofenzymaticdegradationofcollagenduringthegelatinextractionwasinvestigated.Anewapproachwasproposedtoregulatethestrengthcharacteristicsofgelsbasedonfishgelatinbyusingpolysaccharidesofmarineorigin.Gelatin-polysaccharidegelswereusedasafillingformakingcannedfish.TheworksupportedbytheRussianFoundationforBasicResearch(Project№19-016-00118).[1]DerkachS.R.,KuchinaY.A.,BaryshnikovA.V.,KolotovaD.S.,Voron'koN.G.Tailoringcodgelatinstructureandphysicalpropertieswithacidandalkalineextraction//Polymers.–2019.–Vol.11.–№10.–P.1724-1741.

Keywords

fishgelatinbiotechnologyproteolyticenzymefunctionalfoodproduct

P.T3.009 NutritionalcharacterizationandtechnologicalfunctionalityofAmericanBullfrog(Lithobatescatesbeianus)by-productsaspotentialfoodingredients

LuciaRuiz-Haddad,IvánBalderas-León,MarianaMoralesdelaPeña,LuisEduardoGarcia-Amezquita,ViridianaTejada-OrtigozaTecnologicodeMonterrey,EscueladeIngenieríayCiencias,Mexico

Abstract

Frogfarmingisanimportanteconomicactivityinmanycountries,butproductionsystemsdonottakefulladvantageoftheirby-products.AmericanBullfrog(Lithobatescatesbeianus)hasanannualproductionof228tonsandatleast10%ofitgoestowaste.Theunusedfrogsaresurelyrichinproteins,oils,minerals,enzymes,flavors,etc.whichmightbeusefulforindustrialapplications.ThepresentstudyaimedtoevaluatetheproximalcompositionandthetechnologicalfunctionalityofAmericanBullfrogas1)completefrogs,2)froglegs,and3)skin.Resultsshowedthattheproteincontentofcompletefrogs,froglegs,andskinwas47.6%,and88.4%and91.1%(d.b.),correspondingly.Fatcontentresultedin34.6%,3.2%,and4.2%(d.b.)fortheseby-products,respectively.Samplesshowedagreatercapacitytoretainoilthanwater(3.0mL/gand2.4mL/g).ThehighestfoamingcapacitywasfoundatapHof9infroglegs.AtanacidicpH,allsampleshaveemulsifyingcapabilities,whileinneutralandalkalinevaluesonlythefroglegsandtheskin.Emulsionstabilitywasabove90%(gfinalemulsion/ginitialemulsion)fortheseby-productsafterthermaltreatmentof80°Cfor30minutes.Altogethertheseresultscouldstatethebasesfortheimplementationofanindustrialprocessthattakesadvantageofthiskindofunusedbiologicalmaterialsasfoodadditivesoringredients.

Keywords

AmericanBullfrogLithobatescatesbeianustechnologicalfunctionalitynutritionalcomposition

P.T3.010 InnovativeconceptsforimprovingresourceutilizationintheIndo-Europeanfishsupplychains

MaitriThakur,RasaSlizyte,KristinaWidell,RevilijaMozuraityteSINTEFOcean,Norway

Abstract

FoodprocessingindustrygeneratesavarietyofvaluableRestRawMaterials(RRM)thatcanoftengounutilized.Fishoffersoneofthefastestwaystoaddressmalnutritionandfoodsecurityintheworld,butfishRRMarepoorlyutilized.Hugeamountsarediscardedorturnedintolow-valueproducts,whilethereisahugepotentialfortheirutilizationintohighvalueaddedandnutritionalproducts.Toenableasustainabledevelopmentofthefoodsystem,theSustainableDevelopmentGoals(SDG)wereadoptedin2015.Target12.3aimstohalvepercapitafoodwasteattheretailandconsumerlevelby2030andreducefoodlossesalongthefoodproductionandsupplychains.TheEraNetprojectReValueaimstocontributetoachievingthistargetbydevelopinginnovativeconceptsforthesurimisupplychain.Indiaisoneofthemainsuppliersoffishandsurimiproductstotheworld.SurimisupplychaininIndiaisselectedasthecasestudybecausevariouswhitefishspeciescanbeusedtomakeSurimiandgenerateawiderangeofvaluablefishRRM.ThroughinterdisciplinaryresearchcollaborationbetweenpartnersfromNorway,SpainandIndia,theprojecthasdevelopedconceptsforefficientsupplychainlogisticsandclimatefriendlyrefrigerationtechnologiesIthasalsoincludedextractionandcharacterisationofvalue-addedproteiningredientsfromthesolidsurimirestrawmaterialsthatcanbeusedforfoodandfeedapplications.RegulationsthatgoverntheuseofrestrawmaterialsforfoodandfeedapplicationsbothinEuropeandIndiahavealsobeenmappedintheproject.Thispresentationwillfocusonthemainresultsfromtheproject.

Keywords

resourceutilizationfishsupplychainssurimivalorisation

P.T3.011 ComputationalanalysisofheatingprocessusinganautoclaveinstandardcansandtoroidalcansbySTARCCM+

DavidAlonsodeMezquia1,M.MounirBouAli1,FerruhErdogdu2,OzanAltin2,EdaCoskun2,BartVanDroogenbroeck3,DagbjørnSkipnes41MondragonGoiEskolaPoliteknikoa,Spain.2AnkaraUniversity,Turkey.3ILVOInstituteforAgriculturalandFisheriesResearch,Belgium.4NOFIMANorwegianInstituteofFood,Norway

Abstract

CFDtoolsaregainingmoreimportancefortheoptimizationofprocessesrelatedwithfoodindustry.Oneoftheprocessesinwhichthistoolisbeingusedisintheoptimizationofthermalsterilizationprocesses,suchasheattreatmentofcans.Inthistypeofprocess,thetemperaturedistributioninsidethecancanbeanalysed,ensuringthecorrectachievementofthetreatmentandoptimisingitsefficiency.Oneoftheprocessingunitscommonlyusedinfoodindustrytocarryoutthistypeofprocessistheautoclave.Thisequipmentgivestheoptionofdifferentheatingprograms,anddifferentmovementoptionswhichhaveinfluenceinthetemperatureobtainedinsidethecans.Recently,theuseofinnovativecangeometries,suchustoroidalcan,hasbeenalsointroducedasawaytoimprovetheefficiencyofthethermaltreatments.Inthiswork,theheatingprocessincansinanautoclaveunderdifferentconditionshasbeenanalysedusingCFDSTARCCM+(ComputationalFluidDynamics)tools.Waterandwater-aircombinationhavebeenusedasfluidsinsidethecan.Theinfluenceontheprocessofparameterssuchasthegeometryofthecan,themovementorthefillingconditionsofthecanhavebeenanalysed.Theobtainedresultshavebeencomparedwithexperimentaldata.Theresultsshowthatparameterssuchustheviscosity,thetypeandvelocityofthemovementandthegeometryofthecanhaveanimportantinfluenceontheefficiencyoftheappliedsterilizationprocess.Theseparametersshouldbeanalysedandoptimizedforeachtypeoffoodinordertooptimizetheheatingtimeandtheenergyconsumptionoftheprocess.Acknowledgement:ThisworkwascarriedoutintheframeworkoftheSUSFOOD2fundedInProVeproject.

Keywords

CFDHeatTreatmentSterilizationCanning

P.T3.012 Shelf-lifeextensionofprocessedmeatproductsusingin-packedthermalshockdecontamination

MariAnnTørngren,TomasJacobsen,MianneDarréDTI,Denmark

Abstract

Processedmeatproductsareusuallycured,cookedandkeptinbufferstoresbeforebeingcutintosmallerpiecesandretailpacked.Occasionally,re-contaminationwilloccurandshortenretailshelf-life,therefore,itwasinvestigatedtowhichextentin-packedthermalshock(TS)canincreaseshelf-lifeofvacuum-packedprocessedmeat.Twomeatproducts(curedandsmokedporkloinandDanishporkflankroll)wereprocessedinanindustrialplantandsenttoDTIforTStreatmentandstorage.Theproductswerecutinto500-gramsamplesandvacuum-packedinboilablepouches.HalfwereplacedinanexperimentaltreatmentchamberandexposedtoTS(130°Cfor40seconds)whereastheotherhalfwasleftuntreatedasreferencesamples.Allsampleswerestoredat5°Cforupto126days.Sampling(5replicates)fortotalplatecount,PCA(20days,5°C)andsensoryanalysiswasperformed9timesduringstorage,and16SrRNAsequencing3times.TheresultsshowedthatTSdecreasedtheinitialplatecountbyapprox.1logcfu/gregardlessoftheproduct.Atday29,theaverageplatecountoncuredandsmokedloinhadincreasedto8.0logcfu/gforuntreatedsamples,buttoonly1.6logcfu/gfortreatedsamples.Atday99,untreatedsampleshad8.3logcfu/g,whereastreatedsampleshadonly1.4logcfu/g.Furthermore,sensoryevaluationsshowedthatthelimitforodouracceptancewasreachedafter57-85daysforuntreatedsamples,whereastreatedsamplesdidnotreachthelimitatanytimeduringthestorageperiod.TheseresultsindicatethatTSinactivatesthepsychrotrophicbacteria,abletogrowat5°C,andthroughthatextendtheshelf-lifebymorethan40days.ForDanishporkflankroll,asimilarpatternwasobservedandresultedinmorethan40days’shelf-lifeextension.

Keywords

thermalshockmeatproductsshelf-lifein-packaged

P.T3.013 GreenextractionofpolyphenolsfromdistillateresiduesofSalviaofficinalisL.usingcyclodextrins

PetroulaTsitlakidou,AnastasiaPanagiotidou,IrinaStefanidou,IoannisMourtzinosAristotleUniversityofThessaloniki,Greece

Abstract

Theinterestinvalorizarionofagro-industrialby-productsisrising,drivenlargelybyclimate-changegoalssetoutbyEUandthemarketpotentialofnaturalantioxidantsusedinfoodandpharmaceuticalindustries.Salviaofficinalisisamedicinalandaromaticplant(MAP),widespreadinMediterraneanbasinanditsderivativeshaveshowntopossesssignificantantioxidantproperties.Sageessentialoilproductiongenerateshighamountsofsolidresidues.However,thisresidualbiomassstillcontainsaconsiderableamountofbioactivecompounds,endowedwithfunctionalproperties,andtheirconversionintovalueaddedproductshasimmenseimportanceconsideringthesocio-economicandenvironmentalsustainabilitybenefits.

Conventionalsolid-liquidextractionofbioactivecompoundsfromMAPsiswidelyusedandwateristhemostpreferentialsolventduetoitsenvironmentally-friendlyandlowcostcharacteristics.However,waterprovidesalowerextractionyieldofantioxidantcompoundscomparedtoorganicsolvents(methanol,ethanol)duetothenon-polarcharacterofthebioactivecompounds(responsibleforantioxidantproperties).Therelativelylowextractionyieldcouldbeimprovedbytheuseofaqueoussolutionsofcyclodextrins,duetoinclusioncomplexformationswithdifferentpolyphenols.

Theaimofthisworkwasthedevelopmentofanefficientandeco-friendlyextractionprocessofbioactivepolyphenolsfromS.officinalisdistillateresiduesbytheuseoftwocyclodextrins,β-andHP-β-CD.ConsideringconcentrationandtypeofCD,extractiontimeandliquid-solidratioasthekeyparameters,theresponsesurfacemethodologywasdeployedtooptimizetheextractionprocess.Theoptimumconditionsandthepolynomialmodelfromtheresponsesdata,includingtotalphenoliccontent,DPPHradicalscavengingactivityandferricreducing/antioxidantpower(FRAP)weredetermined.Resultswillfacilitatetheproductionofaqueousextractsrichinphenolicpolyphenolswithamaximumantioxidantactivity.

Keywords

SagedistillateresidueCyclodextrinwaterextractionResponsesurfaceMethodology

P.T3.014 Rethinkingfoodwasteasnext-generationbioactivepeptides

UlrikLarsen1,DanielaMariaPampanin1,IzumiSone2,EstefaníaNoriegaFernández21UniversityofStavanger,Norway.2Nofima,Norway

Abstract

Thefoodindustryproducesvastamountsofprotein-richby-products,susceptibleoftransformationviaenzymatichydrolysisintosmallerpeptideswithenhancedbio-andtechno-functionalactivity.Whilecontributingtofoodwastemitigation,suchadded-valuebioactives,acknowledgedfortheirhightissueaffinity,specificityandefficacyinhealth-promotion,representanichemarketforthefood/pharmaceuticalsectors,withpotentialapplicationsasfunctionalfoodingredientsorcondition-targetednutraceuticals.Non-thermaltechnologies,suchashighpressure(HP)andultrasound(US),haverecentlygainedsignificantattentionwithregardstoextractionofbioactivepeptides,duetotheirsignificantcontributiontoenhancedstabilityoffoodresiduals(e.g.controlofmicrobialandenzymaticdegradation)andprocesscost-efficiency(e.g.recoveryyield,hydrolysistime,enzyme/substrateratio).Byexposingcleavagesitesthroughbiomatrix/proteinrestructuration,theresultinghydrolysatesexhibitenhancedtechno-functionalityandhealth-promotingeffects,andthushighmarketvalue.Inthepresentstudy,thepotentialofHPPandUStowardsenhancedbioactivityofproteinhydrolysatesfrommechanicallydebonedchickencarcasseswasinvestigated.MincedsampleswereprocessedwithHPP(200MPa;15min)andUS(68/170kHz-900W,68/170kHz-500W,68kHz-500Wand170kHz-500W;30min)priortodigestionwithanindustriallyrelevantenzyme(1h,50̊C).Processingconditionswereselecteduponpreviousstudies,topositivelyaffecttheresidualstructureandcomposition.Thehydrolysisreactionwasendedbythermalenzymeinactivation,whereafterthehydrolysateswereseparatedintoanaqueousfractionrichinsolublepeptides,afatfraction,andaninsolublesedimentfraction.Proteinenrichedsamplesweretestedfortheirpotentialinreducingoxidativestressandincreasecellviability.Invitroapproacheswereimplemented,bymeansofbiochemicalandcell-basedassays.Theappliedmethodsdemonstratedthepotentialofinnovativetechnologiestowardsenhancedbioactivityofproteinhydrolysatesandthus,itsrelevanceforsustainableutilisationofnaturalresources.

Keywords

BioactivepeptidesEnzymatichydrolysisFoodresidualsInnovativeprocessing

P.T3.015 Screeningofcellwalldegradingenzymesandoptimizationofprocessparametersfortheliquefactionofbananapeels

DariaWohlt1,2,KerstinStürzer2,RaffaelOsen2,StephanieBader-Mittermaier21UniversityofBonn,Germany.2FraunhoferInstituteforProcessEngineeringandPackagingIVV,Germany

Abstract

Sofar,bananapeelsarediscardedasaby-productduringbananaprocessing,eventhoughtheyaccountforupto40%ofthefreshfruitweight.Inordertoexploitthepotentialoftheseremainingresidues,bananapeelsmightbeusedtoproduceapeelpuree.Duetothebananapeels’highdietaryfibercontent,whichconsistsmainlyofcelluloses(9.5%DM),hemicelluloses(7.5%DM),andpectin-likesubstances(21.5%DM),thisstudyaimedtoevaluatetheinfluenceofseveralcellwalldegradingenzymesandprocessparametersontheliquefactionofbananapeelswhilemaintainingflavorandlightcolor.Bananapeelpurees(Musaacuminata(AAA)‘Cavendish’)weretreatedwithsixdifferentenzymepreparationscomprisingcellulolytic,hemicellulolytic,andpectinolyticactivities.Theinfluenceofsingleandcombinedactivitiesontheviscosityreductionandcolorchangeofthepureeswereevaluated.Basedontheresultsofthescreening,theenzymatichydrolysiswasthenoptimizedforRohapectB1Lusingaface-centeredcentralcompositedesignconsideringtheinfluenceoftemperature(30–50°C),pH(3.5–4.5),andenzymeconcentration(1000–5000ppm).Theapplicationofcellulolyticandhemicellulolyticenzymesresultedinaviscosityreductionofmorethan60%after24h,whereastwoofthetestedpectinasesdidnotreduceviscosity.Asynergisticeffectonviscositydegradationcouldbeobservedfora1:1enzymemixtureofpectinolyticandcellulolyticactivities.MinimalrelativeviscositywasreachedbyusingRohapectB1L,showingcellulase,pectinase,andmannanaseactivities.Agoodtrade-offbetweenviscosityreductionandcolorchangecouldbeachievedafter2-hhydrolysiswith1800ppmRohapectB1L(30°C,pH3.7).Basedontheselectionofsuitableenzymesandadaptionoftheprocessparameters,thedevelopedprocessofenzymaticliquefactionallowsforaholisticuseofbananapeelsandpointsthewayforversatilefoodapplications.

Keywords

By-productvalorizationEnzymatichydrolysisResponsesurfacemethodologyBananapeelpuree

P.T3.016 Conversionofbananapeelsintovaluablefoodingredients:Effectsofdryingconditionsonproductquality

DariaWohlt1,2,ElenaSchwarz2,AndreasSchieber1,StephanieBader-Mittermaier21UniversityofBonn,Germany.2FraunhoferInstituteforProcessEngineeringandPackagingIVV,Germany

Abstract

Duringtheprocessingofbananasintopurees,largeamountsofbananapeelsaregeneratedasby-products,whicharearichsourceofdietaryfibersandsecondaryplantmetabolites,mainlyphenoliccompounds.However,bananapeelshavenotbeenusedasfoodingredientssofarbecausetheirfastmicrobialandenzymaticdeteriorationisahindrancetotheirpotentialvalorization.Therefore,thisstudyaimedtoidentifysuitabledryingprocessesforbananapeelstoenabletheproductionofvaluablefoodingredientsand,thus,addvaluetobananaprocessing.Forthispurpose,bananapeels(Musaacuminata(AAA)‘Cavendish’)weredriedinahotairovenunderdryorhydrothermalconditions,orinaclimatechamberundercontrolledrelativehumidity(RH).Theimpactofthedifferentdryingconditionsonwater-holdingcapacity(WHC)andoil-bindingcapacity(OBC),polyphenoloxidase(PPO)activity,browningindex(BI),andtotalphenoliccontent(TPC)werestudied.Compositionalanalysisrevealedatotaldietaryfibercontentof38.3%DMforthebananapeelsalongwithproteins(6.0%DM),starch(1.6%DM),andminerals(14.2%DM).Increasingthedryingtemperatureduringdryhotairtreatmentfrom60to120°Cresultedina51%reductionoftheWHC,whiletheOBCwasnotaffectedandremainedat1mloil/gDM.Thehydrothermaldryingofthebananapeelsshowednopositiveeffectonfunctionality.However,adecreaseindryingtemperatureandrelativehumidityresultedinlowerBI,butattheexpenseofresidualpolyphenoloxidaseactivity.IncompletePPOinactivationmightexplaindifferencesintheobservedTPC,butnotinBI.Thus,bananapeelpowderswithhighWHCandlowbrowningcanbeproducedandfurtherusedasfiber-richingredientsforbakeryproductstoreducestaling.

Keywords

Musaacuminataby-productsHydrothermaldryingOvendryingFreeze-drying

P.T3.017 “Smartyoghurt”-combininginnovativetechnologiestowardsmoreefficientyoghurtmanufacturing

MariVarhaug1,EstefaníaNoriegaFernández2,BjørnToreRotabakk2,KariHelgetunLangfoss1,TuridRustad1,IzumiSone21NorwegianUniversityofScienceandTechnology,Norway.2Nofima,Norway

Abstract

Yoghurtappealstomanyconsumersduetotheirhighnutritionalbenefitsandconvenience.Whilethephysiochemicalpropertiesofacidmilkgelshavebeenextensivelystudied,producingyoghurtwithoptimumfirmnessandstabilityremainsachallenge.Conventionalheattreatment(>80°C,upto30min)cancomprisethenutritionalandorganolepticpropertiesoftheproduct,alsoaffectingtheeco-footprintoftheindustry.Tothisend,non-thermaltechnologieshavegainedattentione.g.high-pressureprocessing(HPP),ultrasound(US)anduseofcarbondioxide(CO2),implementedaloneorinselectedcombinationasaneco-friendlyalternativetoheattreatmentindairyprocessing.Reconstitutedskimmilkwassubjectedtoeitherheattreatment(85C°for20minutes,followedbyinoculationwithstarterculture)ascontrolortoasequentialprocessofCO2-HPP-US(combinationtechnology)asfollow:themilksamplewaspackagedwithCO2inasous-videpouchandimmediatelysubjectedtoHPP(400MPa,15minutes)priortoinoculationandUStreatment(68kHz,300W,15minutes).Allsampleswerefermentedat42°CuntilpH4.6andstoredupto42daysat4°C.ThechangeinpHandviscoelasticpropertiesofthesample,andthekineticsofthestarterculturewereassessedduringthefermentation.Inaddition,colourandnative-&SDS-PAGEanalysesofthetreatedmilkswereperformed.Thestoragestabilityofthesamplewasexaminedat1,7,14,21,28and42daysofstoragewiththevialcountofthestarterculture,titratableacidityandwheyseparation.Theresultsshowedthattheuseofcombinationtechnologyreducedthefermentationtime,whilealteringtheviscoelasticpropertiesoftheresultingyoghurtgels,whichwereattributedtotheprocess-dependentdenaturationofthemilkproteins.Theirstoragestabilitywascomparabletothatofthecontrolsample.

Keywords

YoghurtCombinationtechnologyFermentationStorage

P.T3.018 Developmentofanaccompanyingcoffeebiscuitforthecreationofahealthysustainablechain

MartaBertolino1,LetriciaBarbosa-Pereira1,2,OlgaRojo-Poveda1,3,ManuelaGiordano1,VladimiroCardenia1,VittoriaFornero4,GiuseppeZeppa11UniversityofTurin,Italy.2UniversityofSantiagodeCompostela,Spain.3UniversitélibredeBruxelles,Belgium.4LavazzaS.p.A.,Italy

Abstract

Inrecentyears,awarenessofenvironmentalsustainabilityhasbeengrowingandthevalorisationofby-productscontainingbioactivecompoundsrepresentsthefocusofnumerousstudies.Thecoffeeindustryproducesoneofthemostconsumeddrinksintheworldandconsequentlygenerateshugeamountsofby-productssuchassilverskin.Thesilverskinisathintegumentseparatedfromthecoffeebeanduringtheroastingprocessandisrichinbioactivecompounds,particularlyphenoliccompounds,whicharemainlyresponsibleforantioxidantactivity.Thepurposeofthisworkwastoevaluatethebioaccessibilityofbioactivecompoundsandtheirfunctionalpropertiesinsilverskin-basedbiscuits,byinvitrogastro-intestinaldigestion,assessingthetotalpolyphenolcontent(TPC),theradicalscavengingactivity(RSA)andthea-glucosidaseinhibitioncapacity,aswellastheproductacceptabilityevaluatedbyfinalconsumer.SilverskinobtainedfromArabica(AS),Robusta(RS)anddecaffeinated(DS)(derivingfromthemixtureofthetwopreviouscoffeevarieties)wasemployedatthreeconcentrations(2%,4%and6%;w/w)fortheformulation.Inthepre-digestivephase,DSsampleshadasignificantlyhigherTPCandRSAcomparedtoASandRSonesandtheirvalueswerepositivelycorrelatedtothesilverskincontentwhiletheArabicavarietydemonstratedthehighestanti-a-glycosidaseactivity.TheinvitrodigestionledtoasignificantincreaseofTPC,RSAanda-glucosidaseinhibitioncapacityuptotwentytimesofthepre-digestivephase,duetohydrolyticprocessesthatledtothereleaseofpolyphenolicsubstancesfromthefoodmatrix.Inconclusion,thesilverskinhasproventobeaninterestingsourceofbioactivesubstanceswhoserealisedfromthematrixwouldincreasesignificantlyafterinvitrodigestion.Asconfirmedbyconsumertests,biscuitswithaddedsilverskinfromdecaffeinatedcoffeeinaconcentrationof2%and4%wouldbethemostinterestingfrombothatechnologicalandcommercialpointofview.

Keywords

silverskinbioaccessibilityantiradicalactivitypolyphenols

P.T3.020 Influenceoffrequencyandlocationinthedefoamingofmechanicallyandthermallyproducedfoamswithultrasoundinthefoodindustry

JulianThuennesen,TobiasBeck,BernhardGatternig,AntonioDelgadoInstituteofFluidMechanics,FAUErlangen-Nürnberg,Germany

Abstract

Inthebeverageandchemicalindustry,thermalseparationandprocesseswithhighflowratestendtocauseunexpectedfoamformation.Thisusuallyresultsincontaminationoftheproductionplantandevenacompleteproductionstop.Inordertoavoidthisundesiredphenomenon,chemicaldefoamersareusedortheprocessiscontrolleddown.However,thesemethodsonlyreducethepossibilityoffoamingandnottheamountoffoamitself,sincethenecessaryexpertiseisusuallylacking.Ultrasoundhasproventobeaneffectivemethodforactivelycombatingfoam.Asamechanicalwaveinthefoam,ultrasoundgeneratessurfacewavesinthelamellae,whichincreasedrainageinthefoamandthusdestabilizesit.Inaddition,therearefrequency-dependentnaturalresonanceeffectsofthebubbles.However,theyhavenotyetbeenconsideredwithrespecttoforcedfoamdecay.Thepresentednewultrasonictechnologyusesmodestintensities<5W/cm²andatfrequenciesbetween80and250kHz,sincethefoamdestructionoccursinthelowerpartofthefoamcoverandthecriticalpowerdensitiesfortheformationofcavitationarenotexceeded.Inthiscontext,theapplicationheightoftheultrasoundneartheliquidleveliscrucial,sincethisultrasoundapplicationismosteffectiveintheearlyphaseoffoamformation.Besidesareducedfoamheightandachangedbubblesizedistribution,thelamellavibrationswereobservedwithahigh-speedcamera(Shimadzu,1Mfps).Thisappliestomechanicallyaswellasthermallygeneratedfoams(>90°C),whichwereespeciallyinvestigatedduringthebottlingoffruitjuicesandboilingofbeerwort.Thecontributionconcludeswiththeimplementationoftheultrasoundapplicationinacontrolsystemconsistingofavisualfoamdetectionandaneuro-fuzzycontroller,whichcanreducethefoamquantityifnecessarywithoutthrottlingtheprocess.

Keywords

BottlingUltrasounddefoamingfruitjuices

P.T3.021 CarbonfootprintofthetransportationsegmentofNorwegianfarmedsalmonsupplychain

SepidehJafarzadeh1,MaitriThakur1,UlfJohansen1,GuðrúnÓlafsdóttir2,TinoushJamaliJaghdani31SINTEF,Norway.2UniversityofIceland,Iceland.3IAMO,Germany

Abstract

Thetransportationsectoristhemaindriverofhigherconcentrationsofgreenhousegases(GHG)intheatmosphere.In2017,approximately27%oftotalEU-28GHGemissionscamefromthissector.TheNorwegianfarmedsalmonsupplychainisacomplexglobalchain.SalmonproducedinNorwayisconsumedacrosstheworldmakingthetransportationsegmentveryimportant.InthesupplychainofairfreightedNorwegiansalmonproducts,transportationcontributesthemosttofuelconsumptionandGHGemissions.Withagrowingpopulationanddemandforfood,theimportanceoftheoceaneconomyisincreasing.TheNorwegianGovernmenthastheambitionforNorwaytobetheworld'sleadingseafoodnationbyincreasingsalmonproduction.Itiscrucialthatthisexpansionisnotrealisedatthecostoftheenvironment.ThisstudyaimsatprovidingaholisticpictureofthecarbonemissionsfromNorwegiansalmonexporttoconsumermarkets.DatafromStatisticsNorway,showingtransportationmodesanddestinationcountriesforNorwegiansalmonproducts,togetherwithaglobaldistancedatasetwillbeusedtoidentifytheexportroutesanddistanceofproductionlocalitiestoconsumermarkets.Couplingthefindingstolifecycleassessment(LCA)method,LCAsoftware/tools(e.g.SimaProandtheenvironmentalcalculationtooloftheNetworkforTransportMeasures)andlifecycleinventorydatabases(e.g.Ecoinvent),GHGemissionsfromexportofNorwegiansalmonproductswillbeestimatedfor2018.

Keywords

TransportationSalmonsupplychainLifecycleassessmentGreenhousegases

P.T3.022 Alternativestopost-harvestpeardisinfectionusingplasma-activatedwaterandelectrolyzedwater

AnaSainz-García1,MónicaMendiola-Lanao2,ElisaSainz-García1,LauraFernández-Llorente2,RodolfoMúgica-Vidal1,LauraNavarro-León2,IgnacioMuro-Fraguas1,MaríadelCarmenPérezdelNotario-Landa3,JuanCarlosAlcalde-DeLaConcepción3,FernandoAlba-Elías11UniversityofLaRioja,Spain.2CentroTecnológicoAgroalimentarioCticCita,Spain.3SATFrutasyVerdurasValledeRincón,Spain

Abstract

Introduction:Thisstudyaimstoevaluatetheuseofalternativetechnologies[plasmaactivatedwater(PAW)and/orthecombinationwithneutralelectrolyzedwater(NEW)]totheuseoffungicidesinthepost-harvesttreatmentofpearsbeforetheirstorageincontrolledatmospherechambers(CAC)topreventrotdevelopment.Afteraninitialscreeningofmorethan30typesofPAWandNEW,onetypeofeachonewasselectedforthetreatments.Methodology:Duringthe2018-2019harvest,9differentpearbatcheswereprepared,whichweretreatedbystartingimmersion,ataratioof1:2for10minutes,withdistilledwater(DW),PAWandNEW.ThepearswereplacedinthreeCAC,onebatchofeachtreatmentperchamber.Thechamberswerebalanceduntilthestorageconditionswerereached(0.5%CO2,0.8%O2and-0.5ºC).Therelativehumidityforeachchamberwasmaintainedat95%withDW,PAWandNEWrespectively.Thechamberswereopenedatt0,t2,t4,t5,t6,t7,t8andt9months.Ineachexit,aerobicmicroorganism,mouldandyeastcount,color,textureandºBrixwereanalyzed.Results:Aftertheinitialimmersiontreatments,areductionincontaminationbyaerobic,moldsandyeastsisobserved.Throughouttheevolutiontime,thesamplesinitiallytreatedwithPAWandsprayedwithPAWinthechambershavethelowestcountsforbothaerobicandformoldsandyeasts.Overthestudytime,animprovementwasobservedinpearsstoredinchamberswithPAWandNEWsprayingcomparedtothosesprayedwithDW.Thereisagreaterinfluenceontheorganolepticcharacteristicsoftheproduct(texture,color,ºBrix)duetothesprayedtreatmentinthechambers.Conclusions:ThePAWand/orNEWapplicationonpearsisproposedasanalternativetotheuseoffungicidesinpost-harvesttreatmentspriortostorageinchambers.

Keywords

plasmaactivatedwaterelectrolyzedwaterpost-harvestdisinfection

P.T3.023 Anti-biofilmcoatingsonstainlesssteelforfoodcontactapplicationsviaplasma-polymerization

RodolfoMúgica-Vidal1,PaulaFernándezGómez2,AnaSainz-García1,IgnacioMuro-Fraguas1,MercedesLópez2,MontserratGonzález-Raurich2,AvelinoAlvarez-Ordóñez2,MaríaLópez3,PaulaToledano3,ElisaSainz-García11UniversityofLaRioja,Spain.2UniversityofLeón,Spain.3CenterforBiomedicalResearchofLaRioja(CIBIR),Spain

Abstract

Introduction:Theabilityofbacteriatoattachtofoodcontactsurfacesandformorganizedcommunitiesembeddedinanextracellularpolymericmatrix,knownasbiofilms,isamajorconcerninfoodindustries.Thesepersistentcommunitiescancontaminatetheproducts,posingathreattotheconsumer’shealth.Theaimofthisstudyistoreducebiofilmformationonstainlesssteel(SS)byatmosphericpressureplasma-polymerization.Methods:Anatmospheric-pressureplasmajetsystemwasusedtocoatSSAISI316substrates.Nitrogen(99.999%)at80slmflowrate,360Wpowerand68kHzfrequencywereusedtogeneratetheplasma.Theprecursorswerecarriedbynitrogen(99.999%)ata1.5slmflowrate.Eachcoatingcomprisedabasecoatingof(3-aminopropyl)triethoxysilane(APTES)andafunctionalcoatingoftetraethylorthosilicate(TEOS),succinicacid(SuAc)oracrylicacid(AcAc).UncoatedSSwasusedasparallelcontrol.ListeriamonocytogenesCECT911wasthetargetmicroorganismforbiofilmquantificationbycrystalvioletstainingintwoincubationconditions:37ºC/24hoursand12ºC/6days.Thesampleswereanalysedthroughphysico-chemicalcharacterizationandwatercontactangle(WCA)measurement.Results:Thecoatingshadhigherconcentrationsofpolarcarbon-oxygenspeciesandweremorehydrophilic(i.e.,lowerWCA)thantheuncoatedSS.ThehighertheconcentrationofO-C=Ospeciesonacoating,themorehydrophilicitwas.ThecoatingAPTES-AcAc,whichwasconsiderablymorehydrophilicthanAPTES-TEOSandAPTES-SuAc,showedthemosteffectiveanti-biofilmcapacity(biofilmproduction<100%)inbothincubations.For12ºC/6daysincubation,allthecoatingswereanti-biofilmandaclearrelationshipbetweentheirhydrophilicityandanti-biofilmcapacitywasobserved:themorehydrophilicacoatingwas,thegreateritsanti-biofilmcapacity.Discussion:Theresultssuggestthatbacterialattachmentandsubsequentbiofilmformationwerepreventedbytheformationofahydrationlayeratthesurfaceofthecoatings.

Keywords

food-contactanti-biofilmplasma-polymerizationhydrationlayer

P.T3.024 TheSpirulinaeffectsonfoodstuffformulations

IrinaChiriacLeitatTechnologicalCenter,Spain

Abstract

Themicroalgaespirulina(Arthrospiraplatensis)iscurrentlybeingincreasinglyresearchedforitsusabilityandsuitabilityinhumannutrition.Theinclusionofalternativeproteinsources,suchasspirulina,infamiliarproductsisapossiblestrategytonudgeconsumerstowardsdietarychangeindevelopedcountries.InPROGRESOprojectvariousformulationsweredevelopedinordertomeetEFSAclaimofatleast“sourceofprotein”.Intheonehand,Fruitjuiceaddedwith0,86%spirulinahydrolysateand0,0beeraddedwith1,21%spirulinahydrolysatewereevaluatedwithrespecttothephysicalproperties(solubility,stability,pH)andsensorialtraits(appearance,color,flavor,tasteandgeneralacceptance).Theadditionofspirulinahydrolysatedidnothaveaninfluenceonthesolubilityandthestabilityofthesamplesstoredfor24hatroomtemperatureandat4ºCrespectivelyastherewerenosignsofprecipitation.ThepHvalueincreasedasmorespirulinahydrolysatewasadded.Furthermore,bothformulationsresultedinasensoryacceptabilitybythepanelistsregardingtasteandflavorwhereascolorandappearancewerelessratedbythepanelists.Intheotherhand,burgersbeingaddedwithconcentrationsrangingfrom0.5%to3%Spirulinasp.andspirulinahydrolysatewereevaluatedconcerningthesensorialcharacteristics(appearance,smell,texture,colorandgeneralacceptanceandintentionofpurchase).Inthelightoftheresults,itwasconcludedthatthereweresignificantdifferenceswhenspirulinasp.orspirulinahydrolysateisusedinthewaythatspirulinasp.gaveabettertastethanthehydrolysateandaworsecolortothefinalproduct.However,thepanelistspreferredtheformulationswithspirulinasp.despitethebadcolorofthefinalproductandintendedtobereadytobuyifthecolorimproves.

Keywords

SpirulinaMicroalgaeSensorialtraitsFood

P.T3.025 AntibacterialefficaciesofindigenousGhanaianspiceextractsagainstListeriamonocytogenesandsomeotherfoodbornebacterialpathogens

ChristianXedzro,HiroyukiNakanoHiroshimaUniversity,Japan

Abstract

Globalresurgenceintheoutbreakoffoodborneillnessesduetoconsumptionofcontaminatedfoodisapublichealthconcern.Chemicalpreservativeshavebeenwidelyappliedtocontrolfoodbornebacteriabutduetosafetyconcerns,consumeracceptanceonfoodpreservedwithsyntheticpreservativesisdeclining.Thishasdrivenfoodindustrytowardsnaturalpreservativeswhichincludesdietaryspices.Inthisstudy,Listeriamonocytogeneswereisolatedfromfoods(Rawchicken,Ready-To-Eatfoods,anddairyproductsn=56).Fromtheisolates,7.14%showedpathogenicpotentialforListeriamonocytogenes.Amongthefoods,rawchickenrecordedthehighestprevalenceof55.56%whilesRTEfoodsanddairyproductsrecorded7.04%and9.09%respectivelyforListeriaspecies.13ethanolicspiceextractswerescreenedfortheirantibacterialefficaciesagainstisolated,clinicalstrainsofListeriamonocytogenesandotherprevalentfoodbornebacterialpatogens.Listeriamonocytogeneswassusceptiblecloveandnegropepperwithminimuminhibitoryconcentrations(MIC)of0.2.BacilluscereusandBacillussubtiliswereresistanttoallthetestedextractsexceptnegropepperwithMICof0.05%.Ingeneral,negropeppershowedbroadactivityelicitinginhibitoryeffectonallthetestedbacteriapathogens.Staphylococcusaureuswasthemostsusceptiblepathogenshowingsusceptibilitytomostextracts(12/13).MethicilinresistantStaphylococcusaureusandVibriostrainsalsoshowedconsiderablesusceptibilitiestothevariousextracts.Cloveandnegropeppermaybepromisingcandidatestobeusedasantibacterialagentsinfoodprocessingsystemsforcontrollingfoodbornebacteria.

Keywords

AntibacterialSpicesFoodborneillnessesListeriamonocytogenes

P.T3.026 Theeffectofcoldatmosphericplasmaandpulsedelectromagneticfieldsonmicrobialloadandqualityparametersofwholefreshstrawberries

MariannaGiannoglou1,Maria-ZacharoulaXanthou1,SofiaChanioti1,PanagiotaStergiou1,PanagiotisDimitrakellis2,EvangelosGogolides2,AspasiaEfthimiadou3,MiltiadisChristopoulos1,GeorgeKatsaros11InstituteofTechnologyofAgriculturalProducts,Greece.2InstituteofNanoscienceandNanotechnology,Greece.3InstituteofSoilandWaterResources,Greece

Abstract

Disinfectionofwholefreshtable-topfruitscouldleadtomicrobialsafetyandspoilagedelay.Non-thermaltechnologiescouldbepromisingforefficientinitialmicrobialloadreductionandshelf-lifeextensionofheatsensitivefoodproductswhilemaintainingthequalitycharacteristics,replacingwashingwithchemicals.TheaimofthestudywastoevaluatetheeffectofColdatmosphericplasma(CAP)andPulsedelectromagneticfields(PEMF)technologiesontheinitialmicrobialload,metabolicprocessandqualityparametersofwholefreshstrawberries(FragariaAnanassacvELSANTA).PlasmawasgeneratedusingaSurfaceDielectricBarrierDischarge(SDBD)sourceoperatingat3kVvoltageand42kHzfrequencyandthestrawberrieswereprocessedfor10min.PEMFprocessingwasappliedfor15minat80J/pulsedenergy,amplitude12.5mTandrepetitivefrequencyof3Hz.CAPandPEMFprocessedstrawberrieswerestudiedandcomparedalongwithuntreatedones(Control).Processconditionswereselectedbasedoninitialexperiments.Allthesampleswereanalysedfortheirrespirationrate,chroma,texture,totalviablecount,yeasts/molds,pH-value,b-glucosidase,polyphenol-oxidaseandpectinmethylesteraseactivities,phenoliccompounds,anthocyaninsconcentrationandsensorycharacteristics.Basedontheresults,CAPprocessingwasfoundtobemoreeffectiveininactivatinginitialmicrobialloadbyreducingtheTVCloadfrom3.29logCFU/g(forcontrolsamples)to2.45logCFU/g,followedbythePEMFsamples(3.00logCFU/g).HighervaluesofphenoliccompoundsandanthocyaninsweredeterminedinthetreatedsamplescomparedtocontroloneswiththehighestvaluesobservedinCAPtreatedstrawberries.AslightdecreaseinthefirmnessofthefruitwasobservedforCAPandPEMFsamplescomparedtoControlones,whilebothtreatmentsdidnotsignificantlyaffectthecolorandpH-value.Theendogenousenzymesactivitywasnotaffected,incontrarytotherespirationratethatwasreducedforalltreatedsamples.Bothtechnologiesofferpotentialsasdisinfectiontechniquesforfruits,retainingthequalityindices.

Keywords

strawberrynoveltechnologiesshelf-lifequality

P.T3.027 Fishfilletsmicrobialdisinfectionapplyingatmosphericcoldplasmaactivatedwater

SofiaChanioti1,PanagiotaStergiou1,MariannaGiannoglou1,GeorgeKokkoris2,EvangelosGogolides2,GeorgeKatsaros11InstituteofTechnologyofAgriculturalProducts,Greece.2InstituteofNanoscienceandNanotechnology,Greece

Abstract

Fishfilletsareperishableseafoodproductsduetotheactivitiesofspoilagemicrobesandendogenousenzymesresultinginqualitylossesandlimitedshelf-life,whileatthesametimenopasteurizationtreatmentcanbeappliedfordeteriorationdelay.Plasmaactivatedwater(PAW)isaproductofColdatmosphericplasma(CAP)reactingwithwater,characterizedbydifferentphysicochemicalcompositionthanplainwaterandbytheformationofhighlyreactiveoxygenandnitrogenspecies(RONS).ThepromisingmicrobialcontrolofPAWonfreshfoodproductsattributestothepresenceofRONS.TheaimofthisstudywastoevaluatetheefficiencyandapplicabilityoftheindirectuseofCAP,byproducingPAWasfishfilletsimmersionagentformicrobialdecontamination.TheeffectofPAWapplicationonthephysicochemical,antimicrobialandsensorycharacteristicsofgiltheadseabream(sparusaurata)fishfilletswasstudied.ThewaterwastreatedusingaCAPjet(2-3kV,80kHz)forvariousprocessingtimes0-30min.Heliumwasusedasprocessgas(flowrate1-5L/min).PAWwastestedfortheirhydrogenperoxide(H2O2)andnitrite/nitrate(NO2-/NO3)concentrations,pHandconductivityatallthestudiedconditions.SelectionofappropriatePlasmatreatmentconditionswasbasedonproductionofincreasedstrengthPAW.ThetreatmentoffishfilletswasperformedbyimmersioninPAWforvariousdurations(5-15min).Allfishfilletswerecharacterizedintermsofcolor,texture,microbiologicalload(totalaerobicbacteria,lacticacidbacteria,PseudomonasandEnterobacteriaceae),lipidsoxidationandsensoryevaluation.Ingeneral,thePAWapplicationwasprovedaneffectivetoolfortheinitialmicrobialloadreductionofthefishproductswhilesimultaneouslynotsignificantlyaffectingallotherqualityparameters.A10-30%initialloadreductionwasmeasured,dependingontheprocessconditionsandthePAWRONSconcentrationused.Theresultsarepromisingapotentialshelf-lifeextensionofthefillets.

Keywords

coldplasma-activatedwaterfishfilletsmicrobialdecontaminationqualityretention

P.T3.028 Theeffectofhighpressuretechnologyonmicrofloraandqualityparametersofcheesesinbrine

MariannaGiannoglou,Maria-ZacharoulaXanthou,PatraSourri,GeorgeKatsarosInstituteofTechnologyofAgriculturalProducts,Greece

Abstract

HighPressureTechnology(HP)hasbeenintegratedintotheproductionofseveralfoodsduetoitsabilitytoinactivatemicroorganismsandenzymes,resultinginprolongedshelflifeoftheproducts.Inthefieldofcheeseproduction,theresultsoftheresearchrefertoincreasedshelflifeandripeningacceleration.TheaimofthisstudywastheinvestigationoftheeffectofHPprocessingonthemicrofloraandqualityindicesofFetaandlowfatwhitecheesesinbrine,inordertoevaluatetheoptimumHPconditionsforsafeproductsofoptimumqualitywhilesimultaneouslymaintainingtheirendogenousbeneficialmicroorganisms.FetaandlowfatwhitecheesewereprocessedunderHighPressures100,200,400and600MPafor0-20min.Microbial,textural,physicochemicalandorganolepticcharacteristicswereassessedandcomparedtocorrespondingresultsfromuntreated(control)cheese.Inordertoassurethesafetyofthecheeses,theeffectoftheHPprocessingontheinactivationofListeriamonocytogenes(ScottA)inoculatedtobothcheeseswasinvestigated.HPprocessingattimezero,resultedinastatisticallysignificantinactivationofthemicrobialloadofallmicroorganismsstudied,withincreasedpressureleadingtofurtherinactivation.ThemicrobialfloraofWhiteLowFatBrineCheeseappearedtobemoreresistanttotheappliedconditionscomparedtoFetasamples.TheeffectoftheHPandprocessingtimeonthequalityofthecheeseswerestudiedandstatisticallyevaluated.Basedontheevaluationofalltheresultsonthestudiedmicrobial,qualityandsensoryparameters,HPconditions400Mpa,10min,10oC,wereselectedastheoptimumofbothcheesesforfinalproductsofoptimumcharacteristics.Attheseconditions,anaverage15%decreaseforthestartercultureswasobserved,whilea3-logreductionwasmeasuredfortheL.monocytogenescells.Noeffectonotherparameterswasmeasured.

Keywords

cheesesinbrinehighpressuresafetyripeningtime

P.T3.030 Effectsofheattreatmentandhigh-pressureprocessingonB.licheniformisspores—validationofnewtechnologyforfoodwithextendedshelflife

ToneMariRode1,IsabelMarikeNagel2,JanThomasRosnes11Nofima,Norway.2Core,UniversityofStavanger,Norway

Abstract

Background:Chilledfoodproductsgetlowersensoryandnutritionalqualitiesduetohighheattreatment.AnalternativeprocessingmethodisPressureAssistedThermalPasteurization(PATP),combininghigh-pressureprocessingwithheattreatment(HT).Survivalofbacterialsporesandsubsequentregrowthduringstorageisachallengeandthemethodneedsextendedvalidationbeforeuse.Objective:UseBacilluslicheniformisvegetativecellsandsporestovalidatePATPasanewpasteurizationtechniqueforfoodswithextendedshelflife.Materialsandmethods:GrowthofBacilluslicheniformisvegetativecellsandsporeswasmeasuredinLB-mediumwithNaCl(1,2,4%),KCl(1,2,4%),NaNO2(60,120,240ppm),pH(4,5,6)at37°Candincombinationsofthesesolutions.Someofthecombinationsweretestedonsporesstoredattemperatures(4,10,15and20°C)overseveralweeks.SporegrowthwasmeasuredafterHTwithinwaterbath(90and97°C,10min)inliquidLB-mediumandtunafish.GrowthofsurvivingsporesintunawasthenmeasuredafterprocessingwithPATP(55and65°C,600MPa,2min).Resultsanddiscussion:TheresultsofthepreservativesandpHvaluesat37°CshowedthattheeffectofcombinedpreservativesandpHhadagreaterinhibitoryeffectongrowththaneachseparately.Anincreaseinthesalt%anddecreasingpHgavethehighestgrowthinhibition,andnogrowthwasachievedforthesporesstoredat4and10°C.ApproximatelyequalinactivationofthesporeswasachievedintunatreatedwithPATPat65°CandtheHTsporesinLB-mediumat97°Cfor20minwithareductionof1.2and1.3log,respectively.Processedtunasampleswithsporeswerestoredchilled(4°C)for6-8weeksafterHTandPATPandshowednogrowth.

Keywords

PasteurizationHighpressureprocessingHeatingB.licheniformis

P.T3.031 Ultrasound-assistedenzymaticmacerationenhancespectindegradation

LenaRebeccaLarsen,JudithvanderWeem,AndreasSchieber,FabianWeberUniversityofBonn,Germany

Abstract

Ultrasoundtechnologyhasgainedincreasingattentioninfruitjuiceproductioninthelastdecade.Besidestheapplicationasanon-thermalpasteurizationtechnique,ultrasoundtechnologyhasbeendemonstratedtoenhanceenzymaticmaceration.Thereby,juiceyieldandcontentofpolyphenolsareincreasedwhiletimeandenergymaybesaved.1,2Somegeneraleffectsofultrasoundlikecavitationphenomenaandlocalshearstresshavealreadybeendescribed.Theimpactoftheseeffectshasbeenshowntobehighlyvariabledependingonultrasoundintensity,treatmentduration,andfoodmatrix.3Therefore,moreresearchisneededtoevaluatedistincteffectsontherespectivefoodmatrix.Thepresentstudyfocusesonthecharacterizationofpectindegradationbyultrasound-assistedenzymaticmaceration(UAEM).Acontinuouscirculationsystemequippedwithanultrasonicprobewasassembledrunningatacontrolledreducedmacerationtemperatureof30°C.ComparedtotreatmentbyUSorenzymesalone,pectinhydrolysisbyUAEMdifferedsignificantlywithrespecttotheprofileofdegradationproducts.Ultrasounddisintegratedthecomplexstructureofpectintolessbranchedoligomersofmediummolecularweight,whichwerefurtherdegradedbyenzymaticactivities.Thelowmolecularweightfraction(<30kDa)wasenrichedinhomogalacturonan-derived,rhamnogalacturonanI-derived,andrhamnogalacturonanII-derivedresidues,whichareknowntostronglyinteractwithpolyphenolslikeanthocyaninsduringredjuicemaceration.4Finally,theeffectiveactivitiesofthethreemainpectinolyticenzymesweredeterminedwithrespecttotheprocessconditions,wheresynergisticeffectsbyUAEMwereobserved.Accordingtothepresentresults,UAEMhasahighpotentialtoproducehigh-qualityjuicebycontrollingpectindegradation.1.Tchaboetal.(2015).Ind.CropsProd.63,214–225.2.Shirsathetal.(2012).Chem.Eng.Process.ProcessIntensif.53,10–23.3.Zinoviadouetal.(2015).FoodRes.Int.77,743–752.4.Larsenetal.(2019).J.Agric.FoodChem.67,9344–9353(2019).

Keywords

ultrasound-assistedenzymaticmacerationsynergisticeffectsbyultrasoundandenzymeenhancedpectindegradationcontinuouscirculationsystem

P.T3.032 Highhydrostaticpressurecyclingtreatmentonthemicrobiologicalqualityandphysicochemicalpropertiesofwholeandskimmedmilk

ShuailingYang,DanielMunk,JeanetteOtte,LiliaAhrnéUniversityofCopenhagen,Denmark

Abstract

Comparedwiththetraditionalthermalpasteurization,high-pressureprocessing(HPP)isgainingattentionasanenvironmentallyfriendlyalternativetoinactivateorganismswithpotentialloweffectsonheat-sensitivecompounds.MulticycleHPPhasbeenshowedtobemoreeffectivethansingle-cycletreatmentininactivatingmicroorganismsbuttheireffectsonmilkconstituentshavenotbeencompared.Thus,weinvestigatedtheeffectsofcyclingHPPat600MPaonmicrobialreductionofnaturalmicrofloraandphysicochemicalpropertiesofbothwholemilkandskimmedmilk.TheresultsshowedthatHPPoftwo2.5-mincycles(2×2.5)wasmoreeffectiveininactivationofthenaturalmicrofloraofmilkandcausedsimilarorslightlyfewerchanges(P>0.05)inphysicochemicalpropertiesofmilkincomparisontoone5-minperiod(1×5).Skimmedmilkwasgenerallymoresusceptibletopressurethanwholemilk.HPPat600MPadramaticallyinfluencedthecaseinmicelle(CM)dissociationandb-lactoglobulinaggregation,andtheextentofchangedependedmoreonprocessingtimethancycling.Furthermore,whilecycledHPPshowedeffectsonthemilkfattyacidsandsomevolatilesthatdifferfromsinglecycledtreatment.Minordecreasesinlevelsofshort-chainfattyacidswereobservedwiththecycledtreatments,andthevolatilesingeneraldecreasedafterHPP,dependingmostlyonthepressure-timebutalsooncyclinginskimmedmilk.OurstudyconfirmedthesuperioreffectofcyclingHPPcomparedtoonecontinuousHPPonmicrobiologicalqualityandalsodemonstratedthatitprovidesslightlybetterpreservationofmilkquality.HowevercyclingHPPmaynotprovideenoughtangibleadvantagesonmilkqualitytojustifytheincreasedcostofthisprocess.

Keywords

Multi-cyclingHPPMicroorganisminactivationNon-thermalprocessingProteinmodification

P.T3.033 Thepotentialofsolublegasstabilization(sgs)technologytoimprovesustainabilityofseafoodpackaging

JørgenLerfall1,AnitaNordengJakobsen1,ElenaMarieJohansen1,MartinHaider1,BjørnToreRotabakk21NTNU-NorwegianUniversityofScienceandTechnology,Norway.2NofimaAS,Norway

Abstract

Thepresentworkisapartoftheproject«SGS-Concept»thataimstodevelopnovelindustrialconceptsforpackagingwithemphasisonsustainabilityandimprovedproductquality.TheSGStechnologyhasbeenprovenbeneficialforprolongingshelf-lifeofmusclefoodsingeneralandtoimprovesustainabilityofmodifiedatmosphere(MA)packagingduetoahigherpossibledegreeoffilling(DF).Theconceptconsistsofapre-stepwhereCO2isdissolvedintotheproductbeforepackaging.ToimplementtheSGStechnologyinindustrialapplicationswithoutreducingproductionefficiency,bothmechanicaldesign,andproductknowledgeisimportant.InthepresentworkwehavestudiedthepotentialtoimplementSGStechnologyinprocessingof“ready-to-eat”fishcakesbyusingthepost-heatingcoolingsteptodissolveCO2intotheproductbeforepackaging(commercialMAprotocol,40%CO2:60%N2orinvacuum).TheprocesswasevaluatedbymeasuringthesolubilityofCO2intheproductasaffectedbystartingtemperature(85versus0°C)and(cooling)time(30,60and120min),andbyfollowingproductqualityandstabilitythroughoutstorage.OurresultsindicatedasignificantpotentialofdissolvingCO2simultaneouslywithcoolingasapre-stepbeforepackaging.Incommercialproductionoffishcakesthecoolingproceduretakesapproximately45-60minbyusingagyrorefrigerator.InourstudyequalamountofCO2wasdissolvedintotheproductindependentofstartingtemperatureafter60min(1365-1385ppm)withaslightincreaseafter120min(1498-1503ppm).Hence,itispossibletoimplementtheSGStechnologyincommercialproductionoffishcakeswithoutalteringproductionefficiency.TheproductqualityofMA-sampleswasingeneralfoundunaffectedbyprocessingprotocol,indicatingapotentialtoincreaseDFandtherebyimprovethesustainabilityofthepackagingconcept.AdetailedpresentationofallresultswillbeperformedatEFFoST2020.

Keywords

solublegasstabilizationmodifiedatmospherepackagingsustainableproductionefficiency

P.T3.034 Applicationofdryingtechniquesfortheproductionofsnailmeatpowderofhighqualityandnutritionalvalueusedasadjunctflour

PanagiotaStergiou,SofiaChanioti,GeorgeKatsarosInstituteofTechnologyofAgriculturalProducts,Greece

Abstract

Snailsarerecognizedasanalternativefoodwithsignificantnutritionalvalue,sincetheyarerichinmacro-andmicronutrients.Theyareapotentialsourceoffattyacids,proteins,dietaryfibers,andessentialmineralssuchascalcium,selenium,phosphorous,copper,iron,magnesium,manganeseandzinc.Processingofthesnailmeatcouldfocustoalternativepowderwithhighprotein,fibersandmineralscontent,readytobeusedasadjuncttofloursfortheformulationandproductionofinnovativefoodproducts.Theaimofthisstudywastoinvestigatetheeffectofdifferentdryingtechniquesandvariousprocessparametersonthenutritionalandphysicochemicalpropertiesof“flour”derivedfromsnails.Thedryingprocessesofsnailsincludedconventionalair-dryingandfreeze-drying.Forair-drying,theprocessparametersstudiedwerethetemperature(50-100°C)andtheduration(8-24h).Qualityevaluationintermsofcolor,wateractivity,moisture,ash,fatsprofile,proteinsanddietaryfiberscontentandmainminerals,alongwithmicrobiologicalanalysisandsensoryevaluationwasperformed,allowingforprocessoptimization.Thereceivedsnailpowderwasusedasanadjuncttowheatflourfortheproductionofnewproductssuchaspastaandcookiesenrichedtoproteins,fibersandminerals.Amixingof10-40%snailpowderwithwheatflourwasstudied.Thecookedproductswereorganolepticallyandnutritionallyevaluatedandcomparedtosimilarproductsproducedonlywithflour.Theresultsindicatedincreasedproteinandfibercontentfortheproductsproducedwithmixedflourandsnailpowder,whileaslightcolouralteration(alittlebitdarker)wasobserved.Organoleptically,theevaluatorscouldnotrecognizesignificantdifferencesbetweenthenewandconventionalproducts.Overall,freezedryingproducedhigherqualitypowderandfinalproducts.Ediblesnails’“flour”producedbydifferentdryingprocesseshaveconsiderablepotentialtobeusedasadjunctfloursofhighnutritionalvalueforproductionoffortifiedfoods.

Keywords

snailpowderdryingadjunctflour

P.T3.035 BlueProteinintheFuture?Brazilianconsumerattitudestowardsfishproductsmoderatedbygreenconsumptionvalues

MarijaBanovic1,JessicaAschemann-Witzel1,LisaStickel1,FabiolaFogaça2,EllenMenezesAyres3,MarceladeAlcantara4,RosiresDeliza21AarhusUniversity,Denmark.2EmbrapaFoodAgroindustry,Brazil.3FederalUniversityofRiodeJaneiroState,Brazil.4PDJ/CNPq-EmbrapaFoodAgroindustry,Brazil

Abstract

Blueproteinscouldbepartofthefutureduetoitscompletenessintermsofaminoacidprofileandthelowemissionintensitycomparedtolivestockanimals(inparticular,cattle,sheep,andgoats).Brazilisoneoftheworld’slargestfishproducerwithanextensivemaritimecoastontheAtlanticOceanandagreatquantityoflakesandbarrages.EventhoughBrazilhasagreatpotentialintermsofblueproteins,Braziliansconsumeverylittlefishandseafoodingeneral,accountingforonly10.87kg/percapitaayearin2013.Tounderstandthislowconsumptionpattern,consumerattitudestowardsBrazilianfishwasinvestigatedthroughanonlinesurveywith1307individualsinfiveBrazilianregions:north,northeast,centre-west,south,andsoutheast(approximatelyN=250perregion;60%females).Univariateanalysisofvariancewasusedtounderstanddifferencesbetweenregionsandimpactofthegreenconsumptionvalues,whileperceptionsoffishhealthiness,sensoryappeal,andsafetywereusedascovariates.ResultsshowdistinctdifferencesbetweenregionsandconsumerattitudestowardsBrazilianfish(F(4)=3.6;p=0.006),whereconsumersfromthesouthhaveahigherpositiveattitudetowardsconsumingBrazilianfish(M=6.05)comparedtotheparticipantsfromthenorth(M=5.73),northeast(M=5.81),andsoutheast(M=5.78).Greenconsumptionvaluesmoderateconsumerattitudestowardsfish(F(1)=59.7;p<0.001).Thoseconsumerswithhigherenvironmentalresponsibilityandawarenessoftheenvironmentalimpactoffoodshoppingdecisionshaveahigherattitudetowardsconsumingfish(M=6.1)comparedtothosewithlowergreenconsumptionvalues(M=5.6).Thisissupportedbytheconsumers’higherawarenessoffishhealthinessandsensoryappeal,aswellasfoodsafety.Brazilianfishmanufacturersshouldpaymoreattentiontotheenvironmentalconcernsregardingimpactofaquaculture,whilequalityoffish,itshealthiness,andsafetyshouldbetakenintoconsiderationinmarketingcommunicationefforts.

Keywords

FishconsumptionAttitudeConsumerAquaculture

P.T3.036 Bitteracidsrecoveryfrombeerhottrubwaste

KlyciaFidélisSilva,RafaelGhersonFigueiredo,MiriamHubingerSchoolofFoodEngineering,UniversityofCampinas,Brazil,Brazil,Brazil

Abstract

Breweriesareamongthefoodindustriesthatgeneratehighamountsoffoodwasteduringthemanufacturingprocess,suchasspentmaltgrain,hottrub(HT),andresidualyeast.TheHThasinterestingcharacteristicsforbittersubstances(BS)andprenyl-flavonoid(xanthohumol)recovery.Brewingconditionsoverthewortboiling,aslowsolubilityandheatstress,leadthelossofBSfortheHT,representingapproximated50%ofinitialamountofhoppellet.Thesesubstanceshaveimportantcharacteristicsofbeerflavor,sedative,andantimicrobialcapacities.ThisworkaimstherecoveryofBSandxanthohumolvalue-addedby-productsfromHTusingthehydroalcoholicsolventsapproach.TheBSre-solubilizationprocessconsisted:(1)mixofHT[10,30,and50mg(solid:liquidratio)]andhydroalcoholicsolution[20,50,and80%(v/v)];(2)thepHadjustment(5,7,and9)ofhydroalcoholicmix;(3)magneticstirringatcontrolledtemperature(25,58,and90°C)for75minutes;(4)aliquotsremovedevery15minutesforkineticscurvesconstruction;(5)hydroalcoholicextractsidentifiedandquantifiedregardingBS(cohumulone,adhumulone,colupulone,andadlupulone)andxanthohumolbyreverse-phaseHPLC.Fortheevaluationofvariablesinfluencesonthere-solubilizationprocess,ascreeningdesignoffactorselectionwasappliedusingthePlackett-Burmanmatrix[9treatments;4independentsvariables;2levels(+1and-1);centralpoint].AccordingtothePlackett-Burmanscreeningdesign,fivecompoundswerehighlyinfluencedbyethanolconcentrationandpHparameter,exceptforxanthohumol,whichalsopresentedtobesusceptibletosolidconcentrationchanges.Additionally,adlupulone(1654.91mg/gofHT),colupulone(1087.45mg/gofHT),adhumulone(635.89mg/gofHT),cohumulone(195.48mg/gofHT),andxanthohumol(197.72µg/gofHT)showedthehighestconcentrationsat15minofextraction.TimeandtemperatureshowedtobekeyparametersonthealleviationofoxidativedamageofBSandxanthohumolduringtherecoveryprocess.

Keywords

bitteracidshotbreakxanthohumol

P.T3.037 UseofYarrowialipolyticastrainstovalorisecheesemakingby-products

LorenzoSiroli,DavideGottardi,SamanthaRossi,FrancescaPatrignani,LuciaVannini,RosalbaLanciottiUniversityofBologna-DISTAL,Italy

Abstract

TheprincipalaimofINGREENprojectistovalorisepaperside-streamsandAgro-foodby-productsassourcesoforganicfractions,whichcanbeexploitedintosafebio-basedmicrobialbiomasses,functionalingredientsandintermediates(e.g.prebiotics,pre-fermentedingredients,bioplasticsorchemicals).Theoutcomesderivedfromtheprojectwillbeachievedthroughvalidatedtailor-madebiotechnologiesbasedonsafemicroorganismsoreco-friendlyapproaches.Forthisreason,severalstrainsofY.lipolytica,belongingtothecollectionofDISTAL(UniversityofBologna),wereevaluatedindifferenttypesofwhey(Caciotta,SquacqueroneandRicotta)toproduceasafemicrobialbiomass.SuchbiomasscanbereuseinCaciottacheesemakingtoaccelerateripeningtimeandreducethecostofthisstep.Thestrainswerealsoevaluatedfortheirtechnologicalfeatures,includingproteolyticandlipolyticactivitiesaswellastheirabilitytoproducearomavolatilecompounds.Theresultsfromthisstudyhaveallowedtheselectionofgoodstraincandidatestoproducesafemicrobialbiomassthatcanbeappliedincheesemaking.Moreover,thedatashowedthatthestrainswereabletodecreasetheBODandCODleveloftheremainingwhey,allowingforbetterqualityanddisposalofthisby-product.

Keywords

wheybiotechnologicalprocessYarrowialipolyticawastevalorization

P.T3.038 Microbialgrowthkineticsinfresh-cutGoldenDeliciousapplesusingediblecoatingscontainingspray-driedpinebarkextracts

RaquelIbarz1,2,LauraSalvia-Trujillo1,2,OlgaMartín-Belloso1,21UniversityofLleida,Spain.2AgrotecnioCenter,Spain

Abstract

Extendingtheshelflifeofminimallyprocessedfoodproductswithnaturaladditivesisacurrentdemandofthefoodindustry.By-productsfromtheagro-foodorlumberindustriesmaypresentpromisingantioxidantandantimicrobialpropertiesthatwouldmaketheminterestingnaturalbiocompoundstobeincorporatedintofoodproducts.Thisworkaimedtostudytheinfluenceoftheincorporationofspray-driedpine-barkextracts(PBE)atdifferentconcentrations(1·10-5,1·10-4or1·10-3g/mLPBE)intosodiumalginate(2%w/w)ediblecoatingsontheshelflifeoffresh-cutGoldenDeliciousapples.Thegrowthkineticsofspoilagemicroorganisms(e.g.mesophilicandphsycrophilicbacteria,andmouldsandyeasts)duringchilledstorage(18daysat4±2°C)wasdeterminedbyIbarz&Augusto(2015)andGompertzmathematicalmodels,bothshowinggoodaccuracy(R2between0.9833-0.9995).InthecaseofIbarz&Augustomodelandforbothbacteria,theK1(microbialcontentatinfinitetime)valuesforcoatedsliceswithPBEweresmallerthanthoseforuncoated-slices,suggestingthatPBEminimizesdefinalbacteriacontent.ForK2(parameterproportionaltothemicrobialgrowthkineticconstant)values,similargrowthrateswerereachedinallcoatedslices(with/withoutPBE)reducingthegrowingratecomparedtouncoatedappleslices.Otherwise,forGompertzmodel,thebacteriagrowthrate(k)sloweddownincoatedslicescontainingPBE,andA(microbialcontentatinfinitetime)valuesdecreaseswhenPBEconcentrationincreased,suggestingthatPBE-containingcoatingsdelayedbacteriagrowth.BothmodelsprovedthatthePBEpresenceintotheediblecoatingcausedlessgrowthforthemesophilicandpsychrophilicbacteriathanthecontrols(uncoatedorcoatedwithoutPBE),whilethemouldsandyeastgrowth,werenotsignificantlyaffectedbyPBE.Theseresultsallowconcludingthatkineticmodelsadequatelyexplaintheeffectofspray-driedPBEwithinediblecoatingontomicrobialgrowthoffresh-cutapples,becominggoodpredictivemechanistictools.

Keywords

MicrobialgrowthkineticsEdiblecoatingsFresh-cutapplePinebarkextracts

P.T3.039 UtilizationofheavyGreeksheepcarcassesfortheproductionofqualitymeatcuts

VangelisEconomou,AnestisTsitsos,TheodorosKalitsis,GeorgiosArsenos,IoannisAmbrosiadisAristotleUniversityofThessaloniki,Greece

Abstract

SheepfarminginGreeceisanancientpracticethateventodaysupportsseveralfamiliesinruralareas.Greeksheepfarmingismainlyorientedtowardsdairyproduction.Nevertheless,thebreedingconditions(mainlyextensive)andthebiodiversityofthearomaticplantsoftheGreekcountrysidecouldallowtheproductionofhighqualitymeat.Consumersprefertraditionallylightercarcassthatareusuallymarketedaswhole.Stillheaviercarcasseswillensuretheproductionofcutsofmeatofbetterquality.Forthisreason,tenselectedcarcassesofaverageweightof27.06kgwereusedinordertoevaluatethequalityofmeatproduced.Appropriatecutsaccordingtotheconsumerpreferencesweremade,resultinginthefollowingi)forequarter(primalcut:39.6%,secondarycut:14.2%),frontshank(2.6%),shoulder(13.6%),neck(5.5%);ii)chop/rack(primalcut:29.3%,secondarycut11.3%),loinchop(6.3%),flank(10.1%),choptrimmings(5.0%),andiii)leg(primalcut:31.0%,secondarycut:20.5%),rump(2.0%),shankback(3.6%),legtrimming(2.3%).Aneffortwasmadetoperformcutsthatusemostofthecarcassinordertoreducefoodwasteandmakegooduseoftheanimal’ssacrifice.Thepalatabilityofselectedprimarycutswasevaluatedaccordingtoasensorypanel.Themicrobiologicalandchemicalpropertiesofthecutswereevaluatedaccordingtostandardmethods.Accordingtotheresults,thecutsofthelegandthechop/rackwereconsideredofhighquality,exhibitingbetterpalatabilityandincreaseddietaryproperties.Thisresearchhasbeenco‐financedbytheEuropeanRegionalDevelopmentFundoftheEuropeanUnionandGreeknationalfundsthroughtheOperationalProgramCompetitiveness,EntrepreneurshipandInnovation(CallRESEARCH–CREATE–INNOVATE,projectcode:T1EDK-05479).

Keywords

SheepCutsQuality

P.T3.040 Newnanomaterialsforactivefoodpackagingbasedonantimicrobialandantioxidantpolyoxometalates

NicolásGraciaVallésUniversidaddeZaragoza,Spain

Abstract

Traditionalpackagingmaterialsareinertpolymersthatactonlyasabarriertoprotectfoodproductsfromenvironmentaldisturbances.Nowadays,thesepackagesaregivingrisetoactivefoodpackagesthatnotonlyservethisprotectionpurposebutalsointeractwiththepackageatmosphereorthefoodproducttoincreaseitsshelf-lifeandsafety.Inthisworkwedescribethedevelopmentofnewactivepackageswithantioxidantandrantimicrobialactivitiesbasedontheincorporationofnovelpolyoxometalates(POM)intothepackagingmaterial.Furthermore,thesePOMsarealsoadeliveringvehicleforothercompoundssuchasthesurfactantethyllauroylarginate(LAE)whichcaninhibitoreliminatethegrowthoffoodbacteria.Hence,threePOMs(NH4)15{Na[(Mo2O4)6(µ2-SO3)3(µ6-SO3)]2}·5H2O,(NH4)6[α-P2Mo18O62]·14H2OandLAE[SiW12O40]weresynthetizedandcharacterizedbyFTIR,TGAandpolydispersivitymeasurements.POM(NH4)15{Na[(Mo2O4)6(µ2-SO3)3(µ6-SO3)]2}·5H2Ohasshownaverystrongantioxidantactivity,withanantioxidantactivityindexsuperiorto2.0(3.16)andanIC50of16.1µg/mLaccordingtotheDPPHmethodused.Additionally,whenincorporatedintoPETbags,thisPOMalsoproventohaveradicalscavengingactivity,bybeingabletoinhibitsalicylatehydroxylationbyOHradicals(52.70%meaninhibition),asmeasuredbyHPLC.Regardingtheantimicrobialactivity,LAE[SiW12O40]hasshowntobeeffectiveagainstL.monocytogeneswithminimalinhibitoryconcentrations(MIC)of32µg/mL,withthemolarMICofLAEinthePOMcomplexbeinglessthan80%ofthemolarMICofLAE.Furthermore,twoPOMsweretestedagainstP.expansum,A.nigerandA.ochraceuswithMICrangingbetween1024and2048µg/mL.Toconclude,ourworkprovidesalternativesforthedevelopmentofactivepackagingmaterialusingPOMstopackagefoodproductspronetooxidationand/ortodeteriorationbyfoodmicroorganisms.

Keywords

PolyoxometalatesFoodPackagingAntimicrobial

P.T3.041 Applicationofhigh-pressurehomogenizationforyellowkiwifruitwastevalorization

UrszulaTylewicz1,CinziaMannozzi2,FrancescaPatrignani1,RosalbaLanciotti1,SantinaRomani1,PietroRocculi1,MarcoDallaRosa11UniversityofBologna,Italy.2UniversitàPolitecnicadelleMarche,Italy

Abstract

Recently,consumersaremoreinterestedinthesustainablefoodproduction,duetothegrowingawarenessofenvironmentalpollution,andhighamountofwastegenerationduringagriculturalproductionandfoodprocessing.Inparticular,kiwifruitswithsmallsizeandlowweightareconsideredwasteandarepoorlypaid,thereforethereisaneedtovalorisethembyobtaingproductswithhighnutritionalvalueandimprovedshelf-life.Therefore,theaimofthisstudywastovaloriseundersizeyellowkiwifruittoproduceafruitpureewithadditionoffennelandlemon.Thepureewassubjectedtothreedifferentstabilizingtreatments:highpressurehomogenizationbyusing200MPaforthreecyclesatroomtemperature(HPH),thesametreatmentat70°C(T+HPH),andonlyhightemperaturetreatmentat97°Cfor25minutes(T).Theobtainedproductswereevaluatedforsomechemico-physicalparameters(viscosity,colour,pH),nutritionalquality(totalpolyphenols(TP),ascorbicacid(AA)content,antioxidantactivity)andmicrobialstabilityduringstoragefor112daysatroomtemperature.Inaddition,thechallengetestwithpathogenic(L.monocytogenes,E.coli,S.enteritidis,B.cereus)anddegradative(S.cerevisiaeandL.plantarum)microorganismswascarriedout.Theobtainedresultsshowedchangesincolourofsamplesprocessedat97°C(T),whiletheT+HPHtreatmentwasoptimaltomaintainthecolourupto64daysofstorageatroomtemperature.ThebestretentionofTPandAAcontentwasobservedinsamplestreatedwithT+HPH.AllthetreatmentsinactivatedthepathogenicMOsexceptforB.cereus,forwhichonlytheheattreatmentwaseffective.

Keywords

fruitpureenon-thermaltreatmentbioactivecompoundwastevalorization

P.T3.042 RoleofproteinfractionsinthefunctionalpotentialofaViciafabaingredient

Abstract

Thefoodindustryisinterestedinthegrowingtrendinconsumerpreferencetowardsplant-basednutrition,forreasonsofhealthbenefitsandenvironmentalsustainability.Fababeans(ViciafabaL.)areasustainablesourceofprotein-richingredientshavinggreatfunctionalpotentialbutstillchallengedbytheiroff-flavorperceptioninfoodapplications.GaininginsightsontheoriginoffunctionalpropertiescanhelpunderstandthefunctionalpotentialofV.fabaproteinsandknowledgeoftheoriginsofoff-flavorscouldbothhelpimproveingredientacceptability.Inthiscontext,weaimedatidentifyingtheroleoffractionsoftwoprincipalfamiliesofproteins(>20kDaglobulin-richand≤20kDaalbumin-richfractions)intheirfoamingandemulsifyingcapabilities.Resultsindicatedthatfoamingandemulsionpropertiesweregovernedbydifferentphysico-chemicalphenomenaasafunctionofthetypeofproteinsbutalsotheirconcentrationandpurity.

Keywords

FunctionalProteinIngredientPulses

P.T3.043 AcomparativestudyofAtlanticsalmonchilledinrefrigeratedseawaterversusonice:Fromwholefishtocold-smokedfillets

SherryStephanieChan1,BjørnRoth2,FlemmingJessen3,TrondLøvdal2,AnitaNordengJakobsen1,JørgenLerfall11NorwegianUniversityofScienceandTechnology,Norway.2NofimaAS,Norway.3TechnicalUniversityofDenmark,Denmark

Abstract

Refrigeratedseawater(RSW)tanksarecommonlyusedinthefishingindustriestostorebulkcatchesonboardfishingvessels.Theconceptofsuperchillingstoringfishbelow0°CcanbeappliedinRSWtankswhichpotentiallyprovidesanenvironmentallyfriendlyalternativetotraditionalchillingwhilemaintainingalowinternalfishtemperature.OnlyafewstudieswereconductedonwaterandsaltuptakeofRSWstoredfish,andnonetoourknowledgeonhowthismethodaffectswaterholdingpropertiesandotherqualityparametersthroughthewholevaluechain.Waterandsaltuptake,andwaterholdingcapacity(WHC)ofwholeAtlanticsalmonsuperchilledatsub-zerotemperaturesinrefrigeratedseawater(RSW)wascomparedwithtraditionalicestoredsalmon.Followingtheentirevaluechain,wholesalmonwasfurtherprocessed,andfilletswereeitherchilledoniceordrysaltedandcold-smoked.Changesinqualityparametersincludingcolour,texture,enzymeactivityandmicrobialcountswerealsoanalyzedfor3weeks.OurresultsshowedthatwhenfishwereremovedfromtheRSWtankafterfourdaysandfurtherchilledforthreedays,anoverallweightgainof0.7%,saltuptakeof0.3%andhigherWHCwereobserved.Incontrast,ice-storedfishhadatotalweightlossof1%andsteadysaltuptakeof0.1%.Afterfilleting,rawfilletsfromwholefishinitiallyimmersedinRSWhadbettergapingoccurrence,softertexture,lowercathepsinB+Lactivitybuthighermicrobiologicalgrowth.Otherwise,therewerenodifferencesindriplossandcolour(L*a*b*)onbothrawandsmokedfilletsfromRSWandicedfish.Storagedurationsignificantlyaffectedqualityparametersincludingdriploss,colour,texture,enzymeactivityandmicrobialcountsinrawfilletsanddriploss,WHC,redness,yellownessinsmokedfillets.

Keywords

RefrigeratedseawatersuperchillingAtlanticsalmon

P.T3.044 Thesuitabilityofthermo-coagulatedacidwheyproteinasacarrierforwild-typeL.lactis

JustinaMileriene,LoretaSerniene,KristinaKondrotiene,NeringaKasetiene,DaliaSekmokiene,LinaLauciene,MindaugasMalakauskas,VaidaAndruleviciuteLithuanianUniversityofHealthSciences,Lithuania

Abstract

Thisstudyevaluatedtheeffectsofincorporatingthewild-typeL.lactisintothermocoagulatedacidwheyprotein(Ricotta-likecheese)onthetechnological,physicochemical,microbiologicalandsensoryparametersofthisproductduring28daysofrefrigeratedstorage.Thesamplescontainingaprobiotic-typestrainpresentedsmallerandgreateramountsoflactoseandlacticacid,respectively,andexhibitedgreatersoftnessbrightnessafterstoragecomparedwiththeplainsamples.Incorporatingthetestedwild-typestraindidaffecttheproteinandfatcontentsignificantly.TheaveragecontentofSCFA,MUFA,UFAPUFAwashigher,LCFA-lowerinplainsamplescomparedtosampleswithwildstrainthroughoutthestorageperiod.Degreeofproteolysisandlypolysisweresignificantlylowerinsupplementedsamples.Panelistsdescribedallofthericotta-likesamplesasasoftcheesewithahomogeneoustexture;however,samplescontainingwildstrainstendedtoexpressmoreacidicflavor.Theseresultsdemonstratedthefeasibilityofincorporatingwild-typeL.lactisintoRicotta-likecheesebecausethestrainpositivelyaffectedthequalitycharacteristicsofthisproductandsuggestedthatthermocoagulatedwheyproteinisanefficaciousfoodmatrixformaintainingtheviabilityofthestrainduringstorage.

Keywords

Thermo-coagulationacidwheyproteinswildL.lactis

P.T3.045 EffectofpulsedelectricfieldandmodifiedatmosphericpackagingonmelanosisandqualityofrefrigeratedPacificwhiteshrimptreatedwithleafextractofChamuang(GarciniacowaRoxb.)

KhursheedShiekh1,WaelN.Hozzein2,3,SoottawatBenjakul11PrinceofSongklaUniversity,Thailand.2KingSaudUniversity,SaudiArabia.3BotanyandMicrobiologyDepartment,FacultyofScience,Beni-SuefUniversity,Beni-Suef,Egypt

Abstract

Pacificwhiteshrimptreatedwithpulsedelectricfield(PEF)andsubsequentlysoakedin1%Chamuangleafextract(CLE)werepackedundervariousmodifiedatmospheres(MAP)includingabsoluteN2,ArorCO2.LowermelanosisscorewasevidencedinPEFpre-treatedshrimpfollowedbysoakingin1%CLEandpackingunderCO2-MAP(PEF-CLE-CO2)thanthecontrolandothertreatedsamplesduringstorageat4°C(P<0.05).PEF-CLE-CO2showedlowerpH,carbonylcontent,totalvolatilebase,peroxidevalueandthiobarbituricacidreactivesubstancesbutexhibitedhigherlikenessscores(P<0.05).Psychrophile,Enterobacteriaceae,Pseudomonas,lacticacidbacteriaandH2Sproducingbacterialcountswerelessthan3logCFU/g,whichwaslowerthanthoseofothersamplesatday10(P<0.05).Oxidationoffattyacids(EPAandDHA)waspreventedinPEF-CLE-CO2thanthecontrolandothertreatedsamples(P<0.05).VolatilecompoundsinPEF-CLE-CO2samplewerenegligible,comparedtothecontrolwhichwasabundantin3-Methyl-1-butanol.Therefore,PEFandCLEtreatmentbeforeMAP,especiallyunderCO2exhibitedhighefficacyinprolongingshelf-lifeofrefrigeratedshrimp.

Keywords

PulsedelectricfieldChamuangleafextractPacificwhiteshrimpModifiedatmospherepackaging

P.T3.046 Oliveleafextracts:Fromby-producttoactiveingredienttoprolongtheoxidativestabilityofbiscuits

MariaPaciulli1,MariaGrimaldi1,FedericaFlamminii2,AntonellaCavazza1,CarlaDiMattia2,EmmaChiavaro11UniversityofParma,Italy.2UniversityofTeramo,Italy

Abstract

Oliveleavesareby-productsoftheoliveindustry.Theyarerichinpolyphenols,especiallyoleuropein,withhighantioxidantactivity.Thesebioactivecompoundsmaybeproposedasnaturaladditivestoretardfatoxidationinlipidcontainingfood.However,thesebioactivecompoundshavepoorstabilitywhenexposedtohightemperatures,oxygen,lightorotherexternalconditions.Encapsulationinto“microgels”isapromisingtechniquetoprotectthosemoleculesduringprocessesandstorage.Inthisprojectoliveleavesextractswereaddedtobiscuitsformulations,infreeorencapsulatedform.Theireffectonbiscuitsphysicochemicalpropertieswasevaluatedunderdifferentacceleratedstorageconditions.Controlbiscuits,containing30%fat(butter),werecomparedtotestbiscuitsenrichedwith500ppmofoliveleavespolyphenols,inafreeformorencapsulatedinmicrobeadsofsodiumalginateandpectin.Controlandtestbiscuitswerepackedandstoredunderdifferentcontrolledconditions:1)20days,40°C,50%RH%,dark;2)10days,40°C,50%RH%,UVlight.Watercontent,wateractivity,texture,color,totalphenoliccompounds(FolinCiocalteauassay),antioxidantactivity(DPPHassay)andperoxidevalueweremeasuredatdifferenttimeintervals.OxidativestabilitywasalsomonitoredusingtheOxitestreactor(VELPScientifica),workingat90°Candoxygenpressureof6bar.Thepresenceofpolyphenolsdidn’taffectsignificantlythephysicalpropertiesofbiscuits.However,incomparisontocontrols,8and35%oxidativestabilityincreaseswereobservedforbiscuitsenrichedwithfreeandmicroencapsulatedpolyphenols,respectively.Enrichedbiscuitsshowedhigherphenoliccontentandantioxidantactivitiesthancontrols,withthoseenrichedwithmicroencapsulatedextractsresultedmorestableduringstorage.Promisingapplicationsofoliveleavespolyphenols,asingredientstoprolongtheshelf-lifeofbakeryproducts,havebeenpredicted.Thisstudyispartof“S.O.S.-Sustainabilityoftheoliveoilsystem”,aprojectsupportedbyAGER2(grantno.2016-0105).

Keywords

Oliveby-productsAntioxidantsMicroencapsulationShelf-life

P.T3.047 Cansustainableandnutritionalinformation’saffectconsumeracceptanceofby-products?ThecaseofcerealbarsmadebyBrewerySpentGrains

MariaPaciulli1,AlinaStelick2,MargheritaRodolfi1,RobinDando2,GiovanniSogari11UniversityofParma,Italy.2CornellUniversity,USA

Abstract

Thegrowingconsumers’awarenessabouthealthyandsustainablefoodisdrivingfoodindustrytowarddevelopingnewfoodformulations.Today,functionalfoodsareoftencoupledwiththeuseofby-products,inlinewiththetrendtogivebackaddedvalueto‘foodwaste’.Thisworkfocusesonthere-useofBrewerySpentGrain(BSG),aby-productofthebeerindustry,richinfibersandproteinsaswellasphenoliccompounds,whichcouldbebeneficialinhumannutrition.Themainobjectivesofthisstudyweretoexploretheconsumerattitude,intentiontopurchase,willingnesstopayandsensoryaspectsofacerealbarcontainingBSGasthemainingredient,incomparisontoacommercialcontrolbar,whentestedblindandafterreceivingproduct-specificnutritionalorsustainabilityinformation.Tothispurpose,aquestionnairewasadministeredonatotalof159Italiancollegestudent,usingRedJadeR_SensorySoftwareSuite.WhilethecontrolproductoutperformedtheBSGbarinmostofthehedonicandsensorymeasures,theBSGsamplewasperceivedas“natural/madewithnaturalingredients”byasignificantlyhighernumberofpanelists(49%)comparedtotheControl(30%).Additionally,eveninthelowerperformingformulation,asignificantpositiveeffectonpurchaseintentwasobservedprovidingeithernutrition(fibercontent)orsustainability(useofupcycledingredients)information.ThepricerangeofacceptabilityfortheBSGandthecommercialbarresultedverysimilar,whereastheOptimalPricingPointfortheBSGresulted1.08€,lowerthan1.37€foundforControl.FortheControlproduct,sustainabilityinformationresultedsignificantlymoreimpactfulonpurchaseintentthatthenutrition-basedinformation.Resultshighlighttheimportanceofunderstandingconsumerattitudestowardsupcyclingandtheuseofby-productsasingredientsinnewfoodformulations.

Keywords

UpcycledingredientsSensoryConsumerperceptionLabeling

P.T3.048 EffectofHighHydrostaticPressureandVacuumCookingatlowtemperatureoncolourandpHofbeef

JanardhananRasmi1,F.Ibáñez1,P.Virseda1,K.Insausti1,N.Huerta2,M.J.Beriain11UniversidadPúblicadeNavarra,Spain.2TexasTechUniversity,USA

Abstract

DietarypatternsinSpainhavemigratedfromtraditionaldishespreparedathometoready-to-eatdishes.Toensuretheirsafetyandshelflife,thefoodissubjectedtointensecookingsystemswhichcannegativelyaffectitsnutritionalandorganolepticquality.Therefore,agro-foodindustriesneedtodevelopfifthrangedisheswithlocalingredientsusinginnovativetechniqueslikehighhydrostaticpressures(HPP)andlowtemperaturevacuumcooking(sousvide).HPPallowssignificantreductionsinpathogenswithoutalteringthesensoryandnutritionalquality(Cheftel,1995).Itcanalterthestructureofproteinsandpolysaccharides,changingthetexture,physicalappearanceandfunctionalityoffood(Knorr,1993;Williams,1994).TheobjectiveofthepresentworkwastostudytheeffectofHPPtreatmentfollowedbysousvidecookingonpHandcolourofbeef.Beefpatties(150g)werepreparedfromTopsirloincap.Responsesurfacemethodologywasusedtodesigntheexperiments.Acentralcompositedesignof20runswithpressure,exposuretimeandcookingtemperatureasindependentvariableswasused(350-600MPa,5-15minutes,65-75ºC).CIE(1976)L*a*b*colourvaluesweremeasuredusingMinoltaCM2002spectrophotometer(D65illuminant,10ºstandardobserver).Measurementswereaveragedoversixnon-overlappingzonesofeachpatty,changingtheinstrumentorientationeachtime.pHwasmeasuredusingapHmeter.SignificanteffectofprocessingconditionsoncolourandpHwereobserved.Thestudyextendsnewpossibilitiesinthepreparationofbeefpattiesandnewinnovativeproductlinesfortheagro-foodindustries.

Keywords

highhydrostaticpressuresbeefcoloursousvide

P.T3.049 EvaluationofultrasonicassistedextractionontheyieldofbioactivecompoundsofTannatgrapepomaceextracts

MarianaGonzález,SofíaBarrios,ElianaBudelli,NicolásPérez,PatriciaLema,HoracioHeinzenUniversidaddelaRepública,Uruguay

Abstract

Wineryby-productssuchasgrapepomacehaveahighrevalorizationpotentialastheypossessactivebiocompounds,suchasantioxidantsandpolyphenolsofinterestincosmeticandpharmaceuticalindustries.Inparticular,Tannatgrapeisknowntohaveoneofthehighestpolyphenolandanthocyanincontentofallredgrapes.Ultrasoundassistedextraction(UAE)isatechnologythatisreportedtobemoreefficientthanconventionalliquid-solidextractionbyeither(a)reducingextractiontime/solventconsumptionor(b)improvingproductyield.InthisworkwecomparedconventionalextractionwithUAEonfreshandfreeze-driedTannatgrapepomace.Extractionswereperformedat30°Cduring50min,applying100WwhenUAEwasperformed.Comparisonofbothtechniqueswasdonebyfollowingextractionkineticsandevaluatingextracts’antioxidantcapacity(AOC),totalpolyphenolcontent(TPC)andtotalmonomericanthocyanincontent(TMAC).ResultsshowedthatUAEperformedbetterthanconventionalextractiononbothfreshandfreeze-driedpomace.FreshpomaceUAEextractspresentedonaverage50%higherAOCvalues,20%higherTPCvaluesand54%higherTMACvaluesthanconventionalextractionextracts.Infreeze-driedpomaceUAEapplicationresultedin268%higherAOCvalues,180%higherTPCvaluesand165%higherTMACvalueswithrespecttoconventionalextraction.ThisworkshowsUAEcanimproveextractionofbioactivecompoundsinTannatgrapepomace,andthatsuchimprovementdependsonthetypeofcompoundstobeextractedandpomaceinitialstate.

Keywords

ultrasoundextractionrevalorization

P.T3.050 Improvementsinsmartandsustainablefoodpackagingandcoatings

ShahidaAnushaSiddiqui1,2,SergiySmetana11DeutschesInstitutfürLebensmitteltechnik(DIL)e.V,Germany.2TechnicalUniversityofMunich(TUM),Germany

Abstract

Reducedorcontrolledconsumptionofingredientslikeoil,animalprotein,galactose,sugars,etc.,hastakenitstollamongstthemassesinthepastfewdecadesduetovariousreasons,suchas,health,socialbeliefs,diet,etc.Thesefactorsportraythemselvesasanewchallengetothefoodindustry.Keepingfoodedibleforconsumptionforlonghoursisnotaneasytask,whereprocessessuchasfoodproduction,foodprocessing,transportation,displayanddispersal,whichmightvaryfromdaystomonthstoyears,areallreliantonanimportantpartofthesellingstage,whichisfoodpackaging.Fromplastics,metals,glass,wood,nanomaterials,etc.,thelistoffoodpackagingoptionsisendless.Butareallthesealternativestofoodpackagingsustainable?Notonlyispackagingresponsibleforthefoodsold,butalsoforthefoodthatiswastedorlostatvariousfoodstages.Theaimofthisstudyshedslightonthe“real”smartandsustainablefoodpackagingoptions,theirreliabilityindifferentscenarios,andtheinfluencethatpackagingposestohaveonconsumers.Theresultsofthisresearchshowapromisingdeliveryoftheimpact,influenceandscopeofsustainablefoodpackagingateverystageofthecomplexfoodsystem.

Keywords

SmartPackagingSustainabiltyFoodWasteEnvironmentFriendly

P.T3.051 Effectofprobiotic-typeLactococcuslactisonphysicochemicalandsensorypropertiesofthermocoagulatedacidwheyprotein

JustinaMileriene,LoretaSerniene,KristinaKondrotiene,LinaLauciene,VaidaAndruleviciute,NeringaKasetiene,DaliaSekmokiene,MindaugasMalakauskasLithuanianUniversityofHealthSciences,Lithuania

Abstract

Acidwheyisamainby-productfromcottagecheeseandstrainedyogurtproduction.Manufacturing1kilogramofcheeseleavesupto9litersofwheyasawastematerial.Acidwheyretainsabout50%oftheoriginalnutrientsofmilk(e.g.,lactose,protein,minerals,andfat),however,Ricotta/Ricottoneisneverproducedatfactoriesfromacidwhey,thusitspropertieshavenotyetbeenstudied.Variousindigenouslacticacidbacteria(LAB)areabouttofindtheirspecificplaceindairyindustry.Theyarebeingextensivelyinvestigatedaspossiblestarters,protectivecultures,nutraceuticalsandflavorenhancersasaresponsetogrowingconsumersdemandforhealthierlifestyle.Therefore,thisstudyevaluatedtheeffectofprobiotic-typeLactococcuslactisonthetechnological,physicochemical,microbiologicalandsensoryparametersofthermocoagulatedacidwheyprotein(Ricotta-likecheese)during28daysofrefrigeratedstorage.Samplescontainingaprobiotic-typestrainpresentedsmallerandgreateramountsoflactoseandlacticacid,respectively,andexhibitedgreatersoftnessandbrightnessafterstoragecomparedwiththecontrolsample.Theincorporationofthetestedprobiotic-typeL.lactisstraindidaffecttheproteinandfatcontentsignificantly.TheaveragecontentofSCFA,MUFA,UFAPUFAwashigher,LCFA-lowerincontrolsamplecomparedtosampleswithL.lactisstrainthroughoutthestorageperiod.DegreeofproteolysisandlipolysiswassignificantlylowerinsampleswithL.lactisstrain.Panelistsdescribedallofthericotta-likesamplesasasoftcheesewithahomogeneoustexture,however,samplescontainingL.lactisstraintendedtoexpressmoreacidicflavor.Theseresultsdemonstratedthesuitabilityofincorporatingprobiotic-typeL.lactisintoRicotta-likecheesebecausethestrainpositivelyaffectedthequalitycharacteristicsofthisproductandsuggestedthatthermocoagulatedwheyproteinisasuitablefoodmatrixformaintainingtheviabilityofthestrainduringstorage.

Keywords

acidwheylacticacidbacteriasensoryanalysisproteolysis

P.T3.052 Ultraflo®XL:Themostefficientenzymaticpreparationforwheatbranvalorization

IreneTomé-Sánchez,SaraBautista-Expósito,JuanaFrias,ElenaPeñas,CristinaMartínez-VillaluengaInstituteofFoodScienceTechnologyandNutrition(ICTAN-CSIC),Spain

Abstract

Solubilizationofferulicacid(FA)anddiferulicacids(DFA)fromwheatbran(WB)representanopportunityforthevalorizationofthiswheat-millingby-product.TheobjectiveofthisstudywastoselectanefficientenzymatictreatmentforthereleaseofFAandDFAfromWB.Enzymaticprofileofthirteencommercialfood-gradeenzymesandtheirabilitytodisintegrateWBmatrixandsolubilizeFAandDFAwerestudied.TotalFAintheinitialWBwas5552±502μg/gd.w,beingmorethan99%boundtopolysaccharides.WBsolubilizationyieldrangedfrom50to80%oftotalweightshowingUltrafloXLthehighestvalues.Awidevariationintheglucanase(nd-23.53U/g),xylanase(1.84-21.93U/g),α-L-arabinofuranosidase(0.01-3.41U/g)andferuloyl-esterase(FEase,nd-290.45mU/g)activitieswasobservedamongassayedenzymes.Thesedifferencesintheenzymaticprofilewererelatedtoavariableincreaseintheglucose,xyloseandarabinosecontentofWBhydrolysatescomparedtounhydrolysedWB.ThehighestglucoseandxyloseyieldswerefoundforViscozyme(4.4-foldincrease)andShearzyme(82.9-foldincrease).Sevenenzymatictreatmentssignificantlyincreasedarabinosecontent(5.83-34.5-foldincrease)althougharabinoseyieldwashigherforenzymesexhibitingFEaseactivity(Depol670L,Depol686L,Depol740LandUltrafloXL).SolubilizationefficiencyofFAandDFAfromWBalsoshowedasignificantvariabilityamongenzymatictreatments.MaximumincreaseinsolubleFA(68.6-foldincrease),DFAfuran(upto134-fold),DFAisomers(45.41-fold),decarboxylatedDFA(1243.2μg/gbran)andvanillinFA(65.1-fold)wereobservedforUltrafloXL.PrincipalcomponentanalysisseparatedUltrafloXLfromtherestofenzymatictreatmentsduetoitshighFEaseactivityandtheproductionofWBhydrolysatescontaininghigheramountsoftotalsolublephenolics,FA,DFAandarabinose.Insummary,UltrafloXLwasidentifiedasthemostefficientfood-gradeenzymeforWBvalorization.ThisresearchwasfundedbyAEI/SpainandFEDER/UE,grantAGL2017-83718-R.

Keywords

wheatbranenzymatictreatmentphenolicsreleasefunctionalingredient

P.T3.053 WheatBran:Fromwheatmillingby-producttofunctionalingredientthroughhydrothermalandenzymatic-assistedsolubilizationofphenolicacids

SaraBautista-Expósito1,IreneTomé-Sánchez1,AnaBelénMartín-Diana2,JuanaFrias1,ElenaPeñas1,DanielRico2,MaríaJesúsGarcía-Casas2,CristinaMartínez-Villaluenga11InstituteofFoodScience,TecnologyandNutrition(ICTAN-CSIC),Spain.2AgrarianTechnologicalInstituteofCastillaandLeon(ITACyL),Spain

Abstract

Wheatbran(WB)valorizationisofenormousinterestforcerealmillingindustry.Inthisstudy,hydrothermal(121°C,1atm,15min)andenzymatictreatment(1%UltrafloXL)wasusedforanefficientreleaseofWBphenolicacidsboundtopolysaccharides,thus,enhancingtheirbioaccesibilityandbiologicalefficacy.Themainobjectivewastooptimizetheoperationconditionsofenzymatictreatmentforenhancingphenoliccompounds,antioxidant(determinedbytheDPPH,FRAPandORACassays)andanti-inflammatory(determinedbyinhibitionofcytokinesecretionbylipopolysaccharide[LPS]-inducedRAW264.7macrophages)activities.Optimalconditionswereidentifiedusingaresponsesurfacedesignincludingtemperature(47-63°C),pH(3.4-6.7)andtime(0.5-27.5h)asfactorswhilephenoliccontentandparametersofbioactivitywereselectedasresponsevariables.TotalsolublephenolicsandferulicacidcontentsrespondedmainlytoapositivelineareffectofpHwhereasantioxidantandanti-inflammatoryparametersweremainlyinfluencedbythenegativeeffectofpHandtime,respectively.Operationconditionsprovidingthemaximumfunctionalvaluewere47°C,pH4.2and20.8h.Undertheseconditions,mathematicalmodelspredictedthatconcentrationsoftotalsolublephenolicsandferulicacidreach678.8mg/100gand190.3µg/100gofWBhydrolysate,respectively.Moreover,WBhydrolysateswerepredictedtoexertanantioxidantactivityof6315.2mgTE/100g,0.9mmolTE/100g,22137mgTE/100gasdeterminedbyDPPH,FRAPandORACassays,respectively.Finally,0.5mgofWBhydrolysateswerepredictedtoinhibit29.9%thesecretionofmonocytechemoattractantprotein-1inLPS-inducedRAW264.7macrophages.Concluding,hydrothermalandoptimalenzymatic-assistedsolubilizationofphenoliccompoundswaseffectivetoimproveantioxidantandanti-inflammatorypropertiesofWBwhichcouldbeofagreatinterestforoptimizingresourceuse,rationalizingfoodproductionandby-productvalorization.ThisresearchwasfundedbyAEI/SpainandFEDER/UE(AGL2017-83718-R)andbyFEADER/UE(PEP2017-807).

Keywords

wheatbranenzymatichydrolysisoptimizationferulicacidantioxidantandantiinflamatoryactivity

P.T3.054 Enzymatichydrolysisofcodheads–effectoffreezingandthawingonthequalityandcompositionofproteinhydrolysates

GuroMøenTveit1,AnaKarinaCarvajal1,RasaSlizyte1,FatanehMeldstad2,TomStåleNordtvedt1,JannickeRemme1,TuridRustad21SINTEFOcean,Norway.2NorwegianUniversityofScienceandTechnology,Norway

Abstract

TheNorwegianfisheriesindustryproducesaround340000tonsofwhitefishrestrawmaterials(RRM)eachyear.Marinerestrawmaterialslikeheads,bones,visceralfractions,cut-offsandtrimmingsarehighvaluerawmaterialrichinproteins,lipidsandotherimportantcomponents(calcium,phosphorus,etc.)thatcanbeusedtoproduceingredientsforfoodandfeed.InNorwayin2018approximately188000tonsofwhitefishRRMwasdiscardedandnotutilized,resultinginasignificantlossinpotentialvaluecreationfromalreadyharvestedresources.TraditionallycodheadsfromNorwegiancoastalfisherieshavedriedandexportedtofishmarketsinAfricaandAsia.However,duetounstablemarketsinrecentyears,thepriceperheadhasbeenareduction,whichinfluencedadeclineintheNorwegianexportandprofitability.Thishaveledtoanincreasedinterestfornewtechnologiesforutilisationofcodheads.Inthisstudydifferentmincing,freezingandthawingtechniqueshavebeeninvestigatedforpreservationofcodheadsbeforeenzymatichydrolysiswiththeaimoffindingpracticalsolutionsforonboardstoragewherespaceisalimitedresource,andtomaximizetheyieldoftheresultingfishproteinhydrolysate.Codheadswerefrozenmincedorwholeandkeptinfrozenstoragefor20-21days,thawedbyair(4ºCfor20hours)orwaterimmersion(6-10ºCfor3hours)andsubsequentlyhydrolysedbyProtamex®(30or60minutes).Resultsshowedthatthetestedpre-treatmentslikemincing,freezingandthawinghadnoeffectontheresultingproteinhydrolysatesfractionsandnosignificantdifferenceswerefoundintheresultingyieldsandchemicalcomposition.TheseresultsshowthatmincingandfreezingofcodheadscouldbeaviableoptionforonboardpreservationofrestrawmaterialswithnoknownegativeeffectsonthequalityofFPH.

Keywords

ThawingRestrawmaterialCodheadsEnzymatichydrolysis

P.T3.055 Increasedutilisationandvaluecreationfromwhitefishrestrawmaterials

GuroMøenTveit1,AnaKarinaCarvajal1,EvaFalch2,RasaŠližytė1,JannickeRemme1,LeifGrimsmo1,MaitriThakur1,BendikToldnes1,JónasR.Viðarsson3,TuridRustad21SINTEFOcean,Norway.2NorwegianUniversityofScienceandTechnology,Norway.3Matis,Iceland

Abstract

InNorway,internationalguidelinesaboutreuseofRRMfromdiscardandbycatchoffishenteredintoforceinMarch2011.InefficientuseofRRMinwhitefishsupplychainsnotonlycontributestoanadverseenvironmentalimpactonlivingresources,butalsoontheenvironmentduetodumpingofRRM.ThelogisticsolutionsshouldsecurethevolumesneededforindustryscalesystemsinawaythatsecuresthequalityoftheRRMandtheprofitability.Inaddition,theenvironmentalimpactsfromtransportshouldnotoutplaythebenefitsfromimprovedresourceutilization.Duringonboardproductionof(frozen)HGfishorfillets,theresultingRRMaccountsforrespectively30%andmorethan60%oftheroundweightofthefish.Toincreasetheresourceefficiency,whitefishRRMshouldbeprocessedintovaluableingredientsasoil,protein,gelatinandmineralsforhumanconsumption,pet-foodandlivestock-orfishfeedWiththeprojectSUPREMEresearcherswilladdressthechallengesoftheNorwegianwhitefishsectoranddevelopconceptsandsolutionsforincreasedutilizationofrestrawmaterials(RRM).TheNorwegianfisheriesindustryproducesaround340000tonsofwhitefishrestrawmaterials(RRM)eachyear.Thesea-goingfishingvesselsaccountsfor86%oftheunutilizedwhitefishRRMinNorway.Thus,toachievemaximumutilization,theprocessingsolutionsneedtobeflexible,compactandadaptedtodemandingon-boardconditions.Thisprojectwillfocusonsolvingthetechnicalproblemsrelatedtoon-boardhandling,preservationandlogisticsofRRM.ThiswillbedonetodevelopoptimizedtechnologicalsolutionsforprocessingofRRMthataresuitableforon-boardconditions.

Keywords

RestrawmaterialWhitefishFishhandlingBio-processing

P.T3.056 Quercetinencapsulationincyclodextrin/pullulanfibermatsproducedviaelectrospinning

DeepakPoudel,SeanO’Keefe,TimLong,CristinaFernandez-FraguasVirginiaTech,USA

Abstract

Fibermatsproducedbyelectrospinningfromnaturallyfoundbiodegradableandrenewablepolymersarereceivingincreasingattentioninfoodapplications,suchasactive-packagingandfunctionalfoods,becauseoftheircapabilitytoencapsulateandslowly-releasebioactivemolecules.However,duringelectrospinning,naturalbiopolymersareusuallyblendedwithreadilyspinnablesyntheticpolymerstoachieveamolecularentanglementandpromotespunfiberformation.Cyclodextrins,functionalsmallmoleculeswithcomplexationproperties,couldserveasalternativetosyntheticpolymers,notonlytofacilitatespunfiberformation,butalsotoenhancetheprotectionandsolubilityofpoorwater-solublemolecules.Theaimofthisstudywastoevaluatethepotentialofelectrospunfibersproducedfromblendsofpullulan,awater-solubleexopolysaccharide,andHydroxypropylβ-cyclodextrin(HP-β-CD)asencapsulationsystemsofquercetin(QE),anaturalantioxidantwithpooraqueous-solubility,andlowbioavailability.First,rheologicalcharacterizationofpullulan/HP-β-CDaqueoussolutionswasperformedtodeterminethepolymerentanglementconcentration(Ce).Apullulanconcentration2.6-timesCe(~20%(w/v),wasrequiredforanefficientproductionofbead-free,well-formedspunfibers.DSCandDLSanalysisprovedassociationbetweenHP-β-CDandpullulan,whichledtoformationofuniformspunfibersatlowerpullulanconcentrationthantherequiredfromneatpullulansolutions.Thethermalstabilityandmorphologyofpullulanspunfibersasdeterminedbymicro-DSCandSEM,wasnotaffectedbyHP-β-CDaddition.ThecomplexationofQEinHP-β-CDandfurtherincorporationinpullulanfibershadnonegativeimpactontheQEencapsulationefficiency,andenhancedtheantioxidantactivityofQEspunfibers.Adecreasedphoto-degradationandreleaseofQEfromthePUL/QE/HP-β-CDspunfiberwasobservedwhencomparedwithfreeQEspunfibersandQE/HP-β-CDinclusioncomplexes.Thisstudyshowsthatpullulan/HP-β-CDspunfibermatsofferaplatformtoexploittheinherentbenefitsofbothcomponentsinsustainableencapsulationapplications,andcouldserveasgreeneralternativestotraditionalpackagingmaterials.

Keywords

PullulanElectrospinningEncapsulationCyclodextrin

P.T3.057 Effectofnovelprocessingtechnologiesoncolourandanthocyaninsofblackcurrantjuice

SagarYadav1,2,Anna-SophieStübler1,AndreasJuadjur1,KemalAganovic11DeutschesInstitutfürLebensmitteltechnik(DIL)e.V.,Germany.2HochschuleAnhalt,Germany

Abstract

AnthocyaninsaretheprimarypolyphenolsinblackcurrantwhichimpartthecharacteristiccolourbutreadilyundergodegradationdependingonvariousfactorssuchaspH,temperature,enzymaticactivity,etc.Ourstudyinvestigatedthecolourchangesandanthocyaninstabilityofblackcurrantjuiceextractedbylow-oxygenspiralfilterpressfollowedbydifferentnovelprocessingtechnologiesnamelypulsedelectricfield(PEF,90kJ/L,15kV/cm),high-pressureprocessing(HPP,400MPa,1min,20°C)andthermaltreatment(74°C,3s)comparedtotheuntreatedsamplereferredtoasControloverastorageperiodof8weeksat4°C.Theabove-selectedprocessingconditionswerepreviouslyoptimizedusingResponseSurfaceMethodology(RSM)toachieve5-logmicrobialinactivationandminimizeovertreatment.EnergyandtemperaturehadamoredetrimentalimpactthanelectricfieldstrengthonmicrobialinactivationduringPEFandHPPtreatmentshowedhigherinactivationlevelsduetopressurechangethantreatmenttime.TheCIELABcolourvaluesofPEFandthermallytreatedsampleswerecomparabletothecontrolsampleduringstorage,butHPPresultedinanincreaseinL*andadecreaseina*andb*.Theantioxidantcapacity(ORAC)wasequivalentforcontrolandHPPtreatedsamplesbutincreasedslightlyafterPEFandthermaltreatment.Antioxidantcapacitywassignificantlyreducedforallthetreatmentsduringstorage.Asimilartrendwasobservedforthetotalanthocyanincontent(TAC)measuredthroughHPLC-DADandpHdifferentialmethods.ControlandHPPtreatedsampleshadcomparableanthocyanincontentwhereasPEFandthermallytreatedsamplesincreasedtheanthocyaninconcentration.Anthocyanindegradationfollowedafirst-orderratekineticswithsimilarkvalues(decayrate)foralldifferentlytreatedsamplesoverstorage.Tosummarize,inthepresentstudy,PEFandthermallytreatedjuiceexhibitedbettercolourandanthocyaninsstabilityascomparedtoHPPtreatedblackcurrantjuiceatselectedprocessingconditions.

Keywords

AnthocyaninsandColourBlackcurrantjuicePEFandHPPResponseSurfaceMethodology(RSM)

P.T3.058 Pineappleandpapayaby-productsasasourceofvaluablecompoundsforfoodindustry

LaraLabrador,RodrigoOliver-Simancas,M.CDíaz-Maroto,M.SPérez-Coello,M.EAlañónUniversityofCastilla-LaMancha,Spain

Abstract

Currently,thesustainableuseandmanagementofnaturalresourcesisoneofthemanygoalssetbytheFoodandAgricultureOrganizationoftheUnitedNations(FAO).Climatechangeisaproblemthatincreasesconsiderablyovertimeandaffectsfourdimensionsoffoodandnutritionalsecurity:availability,access,useandstabilityoffood.Industrialprocessingofagriculturalfoodproductsprovidesalargeamountofwastewhereabundantquantitiesofvaluablecompoundsstillremain.Therefore,revalorizationofby-productsfromagriculturalfoodproductscomesintoplay,inordertoprovideamoreenvironmentallysustainableindustrialsectorandconsequentlytoobtainnewfoodformulationsenrichedwithbioactiveandtechnoactivecompounds.Inparticular,thisreviewfocusesontherevaluationoftropicalfruitby-products,suchas,pineappleandpapayafoodindustryapplications.Amongthem,themainproteasesobtainedfrompineappleandpapayaby-products(bromelainandpapain,respectively)seemtohavegreatpotentialappliedinthebeverageandmeatindustryalongwiththeabilitytoobtainanti-allergicproperties.Ontheotherhand,enoughinformationhasbeencollectedtoverifythatpineappleandpapayaby-productsprovidefermentablesubstrate,butalsoduetotheirantioxidantandantimicrobialactivitiesseemtobepromisingas,ingredientsinactivefoodpackaging.Furthermore,theyalsocanusedasfunctionalingredientsfornutritionalenhancementandinlesserproportionasparasitecontrolagents.Allthisinformationconfirmsthepotentialandavailabilityofby-productsandhelpstounderstandtheimportanceoftheirrevalorizationinordertopromotefutureresearch.

Keywords

By-productsPineappleandPapayaRevalorizationFoodindustryapplication

P.T3.059 Enzymatichydrolysisoffrozen-thawedcodheadscaughtbylineortrawl

JannickeRemme,GuroMøenTveit,AnaKarinaCarvajal,RevilijaMozuraityte,TomStåleNordvedtSINTEFOcean,Norway

Abstract

Codheadsconstituteamajorsourceofrestrawmaterialastheyrepresentabout20%ofthewholefish.Codheadshavebeenfoundtocontainahighamountofprotein(14-15%),andalowamountoflipid(4%)andash(6%).Thismakestheheadsasuitablerawmaterialforproductionofhigh-qualityproteinproducts,thatcanaimforahighpayingmarket.Optimalutilisationofrawmaterialsisbecomingincreasinglyimportantastheglobaldemandforfoodresources,andespeciallyprotein,isincreasing.Thequalityofingredients(e.g.oilsandproteins)producedfromRRMdependuponsorting,storageandhandlingpracticesoffishRRM.MarineRRMareespeciallyvulnerablewhenitcomestospoilageanddegradation,andprolongedstorageofRRMgivesincreasedconcentrationoffreefattyandaminoacids,increasedoxidationandreductioninthemolecularweightofproteinsleadingtodegradationandqualityloss.Additionally,itisimportanttoutilizerawmaterialofgoodquality,especiallyifaimingforproductionofproteinhydrolysatesfromenzymatichydrolysis.Inthisstudyweinvestigatedhowtheinitialqualityofcodheadsfromtwodifferentfisheries,e.g.lineandtrawlfisheries,affectedthefractionsafterenzymatichydrolysis.Forcomparisonlinecaughtfishisknowntobeofbetterqualitythantrawlcaughtfish.Thus,forcodheadstheamountofremainingbloodinheadscouldhaveanaffectonthequalityoftheresultingproteinhydrolysates.

Keywords

RestrawmaterialTrawlCodheadsEnzymatichydrolysis

P.T3.060 Impactofironfortificationonwaxyricetexturalattributes

AldrinBonto1,2,3,RhowellTiozon1,2,NeseSreenivasulu2,DrexelCamacho11DeLaSalleUniversityManila,ThePhilippines.2InternationalRiceResearchInstitute,ThePhilippines.3UniversityofSantoTomas,ThePhilippines

Abstract

Incorporatingironinmilledriceisanexcellentrecommendationtoregaintheminerallossduringmillingandtoaddressissuesinmicronutrientdeficiency.Thisstudyinvestigatestheironuptakeonsonicatedmilledwaxyriceandtheeffectsofirononthetexturalattributesofcookedfortifiedricemeasuredbytextureprofileanalyzer(TPA).Throughenhancedabsorption,ricegraintreatedbyultrasonicationhashigherironuptakeby13.2%comparedtonon-sonicatedrice,alsowithexcellentironretentionafterwashingandcooking.Intermsofinstrumentaltexture,thehardnessofsonicatedricesignificantlydecreased(P<0.01)by19%.Incontrast,ricestickinesselevatedby39.5%afterultrasonicationandironfortification.Themicroporousformationinriceaftertheultrasonictreatmentcausedthelowerhardnessvalue.Whereasthehigherstickinessisassociatedwithenhancingtheleachedamylopectin-ironnetworkresultinginthestrongerattractionbetweenthefortifiedriceandTPAprobe.Furthermore,theenhancednetworkformationinfortifiedriceisalsoobservedinincreasedelastic(G’)andviscous(G’’)moduliduringtemperaturerampandfrequencysweepexperiments.

Keywords

RiceFortificationTextureSonication

P.T3.061 Cutting-edgeresearchonmangoby-productsapplicationsinfoodindustry

RodrigoOliver-Simancas1,LaraLabrador1,MaríaConsueloDíaz-Maroto1,MaríaSoledadPérez-Coello2,MaríaElenaAlañón11UniversityofCastilla-LaMancha,Spain.2UniversityofCastilla-LaManch,Spain

Abstract

Itiswellknownthatthelargeamountofwasteproducedbyfoodindustriescausespressingenvironmentalconcernswhileresultingineconomiclossesifallofthatgeneratedby-productsarenotemployedeffectively.Fortunately,thetendencyinrecentyearsistoachievesuitableby-productsmanagementandencourageitsvalorization.Nowadays,mango(Mangiferaindica)istheworld’smost-producedtropicalfruitwhileithasoutstandingconsumerrecognitionduetotheirflavourfeatures,exoticcharacteristicsandnutritionalprofile.Althoughmangoisconsumeddirectlyasfreshfruit,theinnovativeapproachesanddriftsinfoodtechnologyprocessingcombinedwiththeinvolvedconsumernewproductsdemandimpliesthegenerationofhugeby-productquantities.Thetotalby-productcanreachupto60%ofthewholefruit.Mangoby-products(mainlypeelandseed)standsoutforbeingrichsourcesofabunchofpolysaccharidesandlipidsbutalsophenolicandotherinterestingtechnologicallyactivecompoundsvaluableforthefoodindustry.Inthelastyears,diverseapplicationshaveemergedfromthisfruitby-productrevalorizationinthefoodindustry.Oneofthemostcommonapproachesistheformulationofnaturalpackingfilmswithactivefeatures,butalsoitistrendingtheirrevalorizationasfatreplacersorasantioxidantandantimicrobialagents.Concerningthosereasons,thelatestapplicationsofmangoby-productswithinthefoodindustrycontexthavebeencompiledinthisresearch.Despiteobtainingpromisingresultsincertainapplications,nearlyanyofthesehasbeenpatentedorbroughttorealproduction.Moreefficientfoodproductionmethodsarebecomingincreasinglynecessary,thatiswhythereisagreatneedtocontinueandboosttheresearchinthisscopeaswellasencouragecollaborativerelationshipsbetweenthescientificandindustrialsectortoinnovateinthissortofecologicalandeconomicalpurposes.

Keywords

Mangoby-productsFoodindustryapplicationsRevalorizationValuablecompounds

P.T3.062 Maturationstagesanddryingstabilizationprocessofmangopeelby-product:Acomprehensiveanalysisofthevolatileprofile

RodrigoOliver-Simancas,LaraLabrador,MaríaConsueloDíaz-Maroto,MaríaSoledadPérez-Coello,MaríaElenaAlañónUniversityofCastilla-LaMancha,Spain

Abstract

Mangoesprocessedproductsareinthespotlightimplyingtheproductionofimportantby-products,reachingyieldsrepresentingupto35-60%ofthewholefruit.Thetrendistosustainablymanageandreusethesekindsofwastesgeneratedbythefoodindustryfindingnewwaystorevalorizethem.Thispurposemakesnecessaryanexhaustivecharacterizationofthosefractionsinitiallydiscarded.Severalstudieshavereportedthefunctionalandnutraceuticalpotentialmangowastespresent[1].However,hardlyliteraturehasbeenfoundconcerningthestudyofmangoby-productsodor-activecompoundswithaneyetotheirrevalorizationasflavoringagents,eventhoughmangocharacteristicaromaisgreatlyesteemedduetoitstropicalpleasingscents.Volatilecompositionofmangoskinhasbeenexaminedinrecentyears.However,notwithstandingithasbeenrevealedthatthefruitsvolatilearrangementisconsiderablyaffectedbyitsripenessstatus[2],nostudyhasbeencarriedoutregardingtheinfluenceoftheripenessstageonmangoskinvolatilecompounds.[MEAP1]Thelaststepisdirectlydictatedbythemangoprocessingfoodindustry,whousethisfruitindifferentmaturitystagesdependingontheproductsoffered.Forthatreason,thepurposeofthisworkistoelucidatewhichisthebestmaturationstageoftheby-productgeneratedtorevalorizeitasasourceofnaturalodor-activecompounds.Toachievethisaim,threedifferentmaturationstageswereanalysed(green,optimalandripened)infreshanddriedsamples.CharacterizationofthevolatilecompoundswascarriedoutbyHS-SPME/GC-MSmethodology.Resultsshowedthatfresh-optimalsamplescontainedsignificantlyhighervolatilecompoundscomparedtotherestoffreshsamples,however,whenapplyingthestabilizationprocessthosedifferenceswerebuffereddown.[1]Jahurul,M.H.A.etal.,FoodChemistry(2015)183,173–180[2]Lalel,H.Jetal.,PostharvestBiologyandTechnology(2003)29,205-218

Keywords

MangopeelVolatileCompoundMaturationStageDrying

P.T3.063 Thepotentialofabiogenic,antimicrobialactiveandsustainablepackagingsolutiontoincreasefoodsafetyandreducefoodlossesinBenin

BarbaraGötz1,MathiasHonsou2,Dr.SylvainDabadé2,Dr.AntoniaAlbrecht1,ThomasHavelt3,Dr.MichaelaSchmitz3,Dr.JosephHounhouigan2,Dr.JudithKreyenschmidt41UniversityofBonn,Inst.ofAnimalSciences,Germany.2UniversityofAbomey-Calavi,Benin.3UniversityofAppliedSciencesBonn-Rhein-Sieg,Germany.4HochschuleGeisenheimUniversity,Germany

Abstract

FoodsafetyandfoodlossesareofmajorconcernsinBenin.Themainreasonsforthesearedamageandcontaminationintheearlystepsofthechain,aswellasacceleratedspoilageduetoenvironmentalandhygienicconditions.Activepackagingsolutionscanprolongshelflifeandincreasefoodsafetybyinhibitingthegrowthofmicroorganisms.Theimplementationoflocallyproduced,sustainable,biobasedandbiodegradablepackagingsolutionsisofgreatinterest,alsoonaglobalscale.TheaimofthisstudyisthedevelopmentofanactivepackagingsolutioncomprisingbiobasedmaterialswithanactivebiogeniccoatingproducedinBenin.Theactivecompoundsareextractsoflocalplants.Usingtheagarwelldiffusionmethod,thescreeningshowedthatallplantextracts(n=16,70%v/vEthanol,0.1gml-1,24hrs.,25°C,140rpm)areactiveagainstStaphylococcusaureusandotherGram-positivebacteria.SixextractsalsoshowedactivityagainstimportantGram-negatives,likePseudomonasputidaandfluorescens.Gmelinaarborea(GA)showedthelowestminimalbactericidalconcentrationof≤10mg/mlforGram-positivebacteria,aswellasforP.putidaandP.fluorescens(20and50mg/ml).Besides,thetotalantioxidativecapacityofGAwasveryhighwith529.64mgTeqml-1extractandatotalphenoliccontentof1,876.11mgGAEl-1extract.Thedeterminationoftheantimicrobialactivity(JISZ2801:2010)showedasuccessfulintegrationintothematrixofbeeswax,sheabutter,andcoconutoilwithlogreductionsof≥2forS.aureus.Differentmaterials(leafs,paper,etc.)canserveasmatricesforthiscoating.Theresultsofthisresearchshowthatthedevelopedpackagingsolutionhaspotentialtoincreasefoodsafetyandreducefoodlossesduetoitsprovenantimicrobialactivity.Furthermore,locallyandsustainablyproducedpackagingsolutionshavethepotentialtoincreasefoodsafetyonboth,localandglobalscale.

Keywords

ActivepackagingSustainabilityWesternAfricaFoodloss

P.T3.064 Developmentofediblefilmsmadefromkefirancryogelsystems

StylianosExarhopoulos,GeorgiaDimitreli,AthanasiosGoulasInternationalHellenicUniversity,Greece

Abstract

Theeffectofplasticizers(glycerolandsorbitol)andmilkproteins(sodiumcaseinatesandwheyproteinconcentrates)additiononthepropertiesofediblemembranesmadefromkefirancryogelswasinvestigated.FollowingkefirgrainsincrementinUltraHighTreatedskimmedmilk,theexopolysaccharidekefiranwasisolatedinhighpuritydegree.Cryogel-kefiranbasedfilmsofdifferentconcentrations,withandwithouttheadditionofwheyproteinsandplasticizersinvaryingconcentrationswerepreparedandexaminedfortheirsustainability.Thephysicalpropertiesofthefilmssuchasfilmthickness,moisturecontent,solubilityinwaterandcolorparameters,theirmechanicalproperties(tensilestrength,percentageelongation)andtheirstructure(observedusingConfocalLaserScanningMicroscopy)weregreatlyinfluencedbyfilmsformulation.Kefiran,plasticizersandmilkproteinsconcentrationsignificantlyaffectedfilmsproperties.Glycerol,sorbitolandmilkproteinswereproventoimprovecryogel-kefiranbasedfilmspropertiesinsuchawaythatsomefilmformulationscanbeconsideraspossibleapplicationsinpackagingmaterials.AcknowledgementsTheprojectisco-financedbyGreeceandtheEuropeanUnion(EuropeanSocialFund-ESF)throughtheOperationalProgramme"HumanResourcesDevelopment,EducationandLifelongLearning,2014-2020"intheframeworkoftheproject"Supportofpostdoctoralresearchers-Bcycle"(MIS5033021),implementedbytheStateScholarshipFoundation(IKY).

Keywords

kefirancryogelsediblefilmsplasticizersmilkproteins

P.T3.065 Characterizationofnano-emulsifiedediblefilms

MaríaFlorenciaVasco1,2,3,JulianaGamboa-Santos1,2,LauraCampañone11NationalUniversityofLaPlata,Argentina.2NationalScientificandTechnicalResearchCouncil(CONICET),Argentina.3NationalUniversityofMardelPlata(MardelPlata),Argentina

Abstract

Inresponsetourgentenvironmentalneeds,packagingmaterialsthatcanbeeatenwithfoodsuchasbiodegradablefilmsthatcoverfruitsandvegetableshaveemerged.Withtheaimtoinvestigateediblecoatingformulations,thisstudyfocusedonthecharacterizationofnano-emulsionsbasedonbiopolymersofcarboxymethylcellulose,cassava-starchandcalcium-alginate,usingcommercialsunfloweroilasalipidagentandTween-20asemulsifier.Thenano-emulsions,obtainedafterasonicationstep,werecharacterizedthroughtheirparticlesizeandrheologicalbehaviour.Subsequently,thenano-emulsifiedfilms(ECMC,ECSandEALG)werecharacterizedbystudyingthecompoundsinteractionthroughFourierTransformInfraredSpectroscopy(FTIR)andX-raydiffraction(XRD)andthesurfacemorphologywasanalysedbymicroscopy(SEM).Theresultsobtainedwerecomparedwithcontrolfilms,withoutaddingoilandavoidingthesonicationstep(CMC,CSandALG).AsignificantdecreaseintheviscosityforECMCandECSformulationswasrecordedaftersonicationtreatmentandcomparedtocontrolsamples,withtheexceptionofEALG,whoseviscositywasverylowbutsimilartothatobtainedforALGfilms.TheFTIRandXRDspectrashowedinteractionsbetweenthecompoundsofECMCandECSsamplessincenewpeaksappearedandthecrystallinityofthenano-emulsifiedfilmschanged.However,EALGdidnotshowsignificantvariationswithrespecttoALGintermsofdisplacement,generationofnewbandsorchangesinthesizeofthecrystallinedomain,thusitcanbeinferredthatnointeractionsweregeneratedbetweenalginatesaltandoilinthenano-emulsion.TheECSnano-emulsifiedfilmspresentedamoreuniformdistributionofoildropletsthroughoutthefilmalongwithanadequatenano-emulsionstability.Takingintoaccounttheresultsobtained,thebiodegradablefilmbasedonacassavastarchemulsion(ECS)wasconsideredtobeapromisingalternativetobeusedasanediblefilmorcoatingforfoodpreservation.

Keywords

EdiblefilmsNano-emulsionsCoatingsBiopolymers

P.T3.066 Theimpactofpost-harvestconditionsonproteinretentionandqualityingreenbiomass

ErnstWoltering,BastiaanBrouwer,MaxencePaillart,MariekeBruins,WillemDrost,NajimElHarchioui,NicoleEngelen-Smit,ManonMensink,HeleneMocking,MariskaNijenhuisWageningenFoodandBiobasedResearch,TheNetherlands

Abstract

Thegrowingglobalpopulationwilldemand30-50%moreproteininthecoming20-30years.Topreventworldwideproteinshortagesitisimportanttofindsustainableproteinsourcesandtooptimizetherecoverymethodsthereof.Totalyieldisakeycontributingfactorforapositivebusinesscase,meaningthatallstepsinthechainhavetobeoptimized,fromfieldtoendproduct.Themainresearchrelatedtosustainableplant-basedproteinsourcesuntilnowhasfocusedonoptimizingmethodsforextractionofhighqualityproteinsfromdifferentsourcesofbiomass.Post-harvestdeteriorativeprocessesinfreshbiomassaresupposedtohaveconsiderableinfluenceonproteincontentandcomposition,whichcouldlimittotalyieldandfunctionalityofextractedproteins.Weinvestigatedtheimpactofthepostharvestconditions(storagetimeandtemperature)ontheretentionandqualityofproteinfromfreshlyharvestedgrassandsugarbeetleaves.Grasssampleswerestoredforupto3weeksattemperaturesrangingfrom-1to20°C.Attemperaturesabove10°C,severeyellowinganddeteriorationwasobserved.Despitesampledeteriorationandalossoffreshanddrymatter,totalNitrogencontentwasstableduring3weekstorage,independentofstoragetemperature.Gelelectrophoresesshoweddegradationofproteins,includingRuBisCo,especiallyatthehighertemperatures.At10and20°C,mostproteinisbrokendownwithin7days.Proteinbreakdownwasmuchlessatthelowertemperatures.Contrarytotheresultsingrass,instoredsugarbeetleaves,despitelossesinfreshanddrymatterathightemperatures,therewasverylittlebreakdownofproteinafteraweek.Theresultsarediscussedwithrespecttobiomasslogisticsandefficiencyofcurrentcommercialproteinextractionprotocols.

Keywords

greenbiomassproteinqualitystoragedistribution

P.T3.067 Arehemp(CannabissativaL.)inflorescencescapableofreducinglipidoxidationinbulkoil?

CarolinaCantele1,MartaBertolino1,FatemaBakro2,ManuelaGiordano1,VladimiroCardenia31UniversityofTurin,Italy.2PolishAcademyofSciences,Poland.3UniversityofTurin,LargoPaoloBraccini,2,10095,Grugliasco(TO),Italy

Abstract

Theinterestinhemp(CannabissativaL.)haspromptlyincreasedduetotheongoingdiscoveriesmadeonitsmorethan133phytocannabinoidcompoundsandotherbioactivemoleculessuchasterpenesandflavonoids.Todate,onlyhempseedsarelargelyusedbyfoodindustrieswhiletheinflorescencesremainunderutilized.Ontheotherhand,vegetableoilsfindmoreandmorecommercialapplicationsandthemainattentionisaddressedtotheirsusceptibilitytolipidoxidation,whichgeneratesundesirablecompounds.Inthepresentwork,theimpactofhempinflorescencesethanolicextractonlipidoxidationwasstudiedincold-pressedstrippedlinseedoil(LO).Theethanolicextractwasfullycharacterizedintermsoftotalphenolcompounds,antiradicalactivity,terpenescompositionandnon-psychoactivecannabinoids.Then,afterethanolevaporationtheextractwasaddedtoLO(HO)atratioof0.1%(w/w).Inaddition,LOwithα-tocopherol(0.1%;w/w)(EO)andwithoutantioxidant(control;C)wereprepared.Thesampleswerestoredatdarkfor7daysat40°C;themainlipidclasses,fattyacidcomposition,terpenoids,peroxidevalue(PV)andhexanalcontentweredeterminedonfreshsamples,after6handeverydayofstorage.Theα-tocopheroldisplayedaprooxidantactivity,reachingaPVof50meqO2/kgoilatday3,whileHOatday7reportedalowervalue(21.19±1.44meqO2/kgoil).Thelinoleic(C18:2n-6)andα-linolenicacid(C18:3n-3)werethemainfattyacidsandduringthestoragebothCandEOtreatmentsledtoasignificantreductionofC18:3amount.AsignificantincreaseoftriacylglycerolhydrolysisinEOtreatmentwasfound,whilealowerextentwasdetectedinHOsamples.Thenon-psychoactivecannabinoidsdidnotsignificantlychangeduringthestorageandnoantioxidantpropertieswerealsoobserved.Inconclusion,hempinflorescencescouldbeasourceofnaturalantioxidanttobeusedinfoodindustry.

Keywords

LipidoxidationCannabissativaL.AntioxidantsLinseedoil

P.T3.068 "PASS-Plasmaassistedsanitationsystems”fortheinactivationofCovid-19onfoodcontactmaterials

SilviaTappi,RomoloLaurita,FilippoCapelli,UrszulaTylewicz,LucaCamanzi,VittorioSambri,SantinaRomani,MatteoGherardi,MarcoDallaRosa,VittorioColomboUniversityofBologna,Italy

Abstract

SARS-CoV-2contaminationofexternalsurfacesoffoodpackaging,processingandhandlingmaterialsrepresentsanovelandcrucialissuetoconsider.Theuseofsanitizingchemicalsolutions,currentlythemethodologymostapplied,hasgreatlimitationssuchashighcostsandobviousdisadvantagesofeconomicandenvironmentalsustainability.Plasmaassistedtreatmentsexploittheantimicrobialactionofseveralactivecomponents(electrons,radicals,ions,excitedmolecules)andelectromagneticfields,representingacheap,greenandsafetechnology.Foodindustriesareinterestedintheuseofnovelsystemsabletoinactivatevirusesandmicroorganismsonpackagingandfoodprocessingtools,avoidingtheuseofchemicals.ThefocusofthePASSprojectistodevelopplasmaassistedsanitationsystemsforfoodpackagingmaterials,equipmentandtoolsforprocessingandhandlingfoodproducts.ThemaingoaloftheresearchistheidentificationofspecificplasmaparametersabletoinducetheSARS-CoV-2inactivation,tobeusedasinputfortherealizationofapre-industrialprototype,whosecommercializationwillbethefinaloutputoftheproject.Themainfunctionalpropertiesoftreatedmaterialswillbeassessedtoverifyinducedmodificationsontheircharacteristics,relatedtoeffectsontheintrinsicqualityandsafetyofthepackedfoodduringshelf-life.ThisEITFoodactivityhasreceivedfundingfromtheEuropeanInstituteofInnovationandTechnology(EIT),abodyoftheEuropeanUnion,underHorizon2020,theEUFrameworkProgrammeforResearchandInnovation.EITFoodisEurope’sleadingagri-foodinnovationinitiative,withtheaimtocreateasustainableandfuture-prooffoodsector.Theinitiativeismadeupofaconsortiumofkeyindustryplayers,start-ups,researchcentresanduniversitiesfromacrossEurope.EITFoodaimstocollaboratecloselywithconsumerstodevelopnewknowledgeandtechnology-basedproductsandservicesthatwillultimatelydeliverahealthierandmoresustainablelifestyleforallEuropeancitizens.

Keywords

Covid-19coldplasmafoodcontactmaterialsfoodsafety