Valeria Messina received her Degree in pharmacy. She is a researcher at the Solid Research Center-Scientific and Technological Research Institute for Defense, UNIDEF (Strategic I & D or Defense)-CONICET-Ministry of Defense, Buenos Aires, Argentina. She is a Member of the National Council for Scientific and Technical Research.

The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. An option to process and to maintain quality is to apply freeze drying methods. The aim of the present research was to evaluate quality parameters of freeze dried peach to increase peach shelf-life, consumption and to decrease waste of fruit. Peaches were ripped on maturity time and stored for 16 days, freeze dried and analyzed every 4th day (T1 (4 days), T2 (8 days), T3 (12 days), T4 (16 days) to establish quality among storage and process for peach snacks. Microstructure was carried out applying a Scanning Electron Microscopy. Texture and color parameters were analyzed by Image analysis techniques and physicochemical parameters by conventional analysis. Statistical differences (P<0.05) were obtained for color, texture, water activity and porosity. Results revealed that after 12 days of storage/freeze drying peach snacks showed lower pore size with higher amounts of pore, which affected rehydration process leading to a harder sample. Color also was affected, decreases in lightness and increases in redness appeared. Optimal quality in peach snacks can be obtained at storage/freeze drying between 8-12 days. This research incorporates a quick approach to quality applying image analysis techniques and it will benefit to increase shelf-life and consumption of fat-free snack peaches and to decrease the effect of wasting fruit.

Yi Xuan Li undertakes research on utilization of nano-encapsulation of bioactive compounds into starch matrices to enhance the dispersibility, stability and bioavailability of labile ingredients. She explored a facile preparation process to disperse labile compounds in aqueous media by using starch matrices encapsulation. She evaluated the stability, in vitro digestibility and in vivo bioavailability of nano-encapsulation systems for targeted delivery of labile ingredients. After years of experience in research, she has the expertise in systematic development of efficiently targeted delivery of bioactives through nano-encapsulation into starch matrices.

Alpha-lipoic acid (ALA) which engages in mitochondrial energy metabolism as an essential co-factor is well known to possess a potent antioxidant activity. However, problems such as poor water solubility, high sensitivity to light and heat, and limited bioavailability make ALA difficult in potential application. Encapsulation of ALA with starch could be expected to mitigate the disadvantageous properties of ALA. A high amylose maize starch (70% amylose) substituted by octenyl succinic anhydride was used to complex with ALA for the enhanced dispersion properly in aqueous media. An aliquot of ALA-ethanol solution (10%w/v) was dispersed in gelatinized starch solution (1.0% w/v) at 70°C for 3h, and then cooled for 12h under continuous stirring followed by an ultrasonication. OS was more favored in enhancing the dispersibility of ALA (84.20% recovery) than native high amylose starch (70.79% recovery), whereas beta-cyclodextrin dispersion of ALA exhibited extremely fluctuated ALA recovery. The optimally prepared OS-ALA dispersion was milky white and contained particles with a narrow size distribution (200-300 nm). The dispersion contained crystalline V-complexes of ALA and some OSA-modified high amylose starch was effectively retarding the aggregation of ALA in the dispersion. Therefore, OS behaved as a favorable stabilizer for dispersing ALA in aqueous by forming V-amylose complex, which could be used as an efficient method to protect bioactive compounds.

Chen Zhang has his research work focused on clean-label physical starch modification. The objective of his research is to overcome many shortcomings (poor shear/thermal properties, high degree of retro gradation, and easily undergo syneresis) of native starch by using clean-label physical starch modification. From the food safety point of view, clean-label physical modification is safe, cheap, simple since no chemicals or biological reagents are involve in the final modified starch. Moreover, clean-label modification is an evolving new trend which could expend the industrial development of various new functional, new concept clean-label and value-added products.

Effects of physical treatments with mild heating and freezing (H: heating at onset gelatinization temperatures-T0 for 1hr; HC: heating at T0 for 1hr and then cooling at 4ºC for 12hr; HFT: heating at T0 for 1hr, freezing at -20ºC for 12hr and then thawing at 25ºC for 1 hr; HCFT: heating at T0 for 1hr, cooling at 4ºC for 12hrs freezing at -20˚C for 12hrs and then thawing at 25ºC for 1hr) on normal corn, waxy corn, potato, and tapioca starches were investigated. After the treatments, starches recovered by centrifugation and drying were examined in their pasting/thermal properties and microstructure. Comparing with H, HC and HFT treatments, HCFT significantly modified the granule structure, crystalline properties, and pasting properties. HCFT-treated potato starch increased its final viscosity and onset gelatinization temperature for crystal melting, from 2773 to 3930cP and 60.2º to 66.0ºC, respectively. However, the breakdown and setback in viscogram decreased. The change in gelatinization enthalpy was more significant than that of other HCFT-treated starches. No significant change could be observed in waxy corn starch, possibly due to the absence of amylose. Overall, B-type starches (potato and tapioca) were more significantly modified than A-type starches (normal corn and waxy corn), resulting in more changes in pasting properties and microstructure. Heating at T0 is the first key step to increase the amylose leaching and seduce more water molecules, while cooling treatment as a preparatory and necessary work to improve the effects of followed FT treatment and during FT-treatment the mechanical force was produced which acts as a final key step in this study. The physical treatment using mild heating and freezing (HCFT) could be utilized to modify granule structure of starches which may replace some of chemical modification processes.

Betul Arslan graduated from Ataturk University with a Bachelor’s Degree of Food Engineering Department in 2013. In 2016, she completed her thesis on "Usage of chitosan as surface mold inhibitor in sucuk processing" and earned her Master’s Degree from the Ankara University. Currently, she is a PhD student at the same university.

The effect of chitosan coating on the physicochemical, oxidative and sensory properties of sucuk (Turkish fermented sausage) was investigated. Different concentrations of chitosan solutions (0.2, 0.5 and 1%) (C1, C2 and C3) was prepared by dissolving in 1% acetic acid (AA) (w/w) for use in coating. Sausage samples were analyzed during ripening for 12 days and storage at 4ºC for 3 months and results were assessed by comparing chitosan treatment with sausages dipped into 20% potassium sorbate (PS), 1% AA and distilled water (control). Chitosan treated sausages had the higher moisture and water activity (aw) values than the samples with control, AA and PS during processing and storage. The sausages had an average moisture of 54% on day 0 and 27 % in control and 31% in chitosan treated sausages at the end of ripening, reflecting a moisture loss of 28% in control and 23% in chitosan treated sausages. Chitosan treatment and ripening time significantly (P<0.01) affected the moisture content of sausages while no significant effect (P>0.01) was found among chitosan concentrations. Changes in sausage pH were significantly (P<0.01) affected by treatments. The greatest pH decrease was observed during fermentation and chitosan treatment at day 4. The pH values of control and PS treated sausages had higher than those of the sausages with AA, C1, C2 and C3 during storage. The rate of lipid oxidation in the sausages was significantly decreased (P<0.01) by chitosan treatment. Coating with 1% chitosan solution did not significantly affect the sensory properties. Acknowledgement: This study was funded by Ankara University Research Fund (Grant #15L0443002)

Ali Adnan Hayaloglu graduated from Inonu University in 1995. He has MSc and PhD degrees in 1999 and 2003, respectively. He has been working in the Department of Food Engineering, Inonu University (Malatya Turkey) more than 20 years (since 1996). He has been working on food flavor, volatiles, antioxidants, biochemistry of dairy foods, traditional and medicinal foods. He has 80+ international peer-reviewed papers and 5 book chapters with many people. He has managed more than 20 research projects. His papers were cited more than 1000 times (Web of Science) and 1700 times (Google Scholar) and h-index is 20. He is a Member of Turkish Science of Academy and Dean of Engineering Faculty.

Basil has been known as high amounts of antioxidants, essential oils and phenolic and aroma compounds. The amount and existence of these compounds depend on drying method, the biological characteristics of the basil and their volatile compounds. The basil leaves are used as either a fresh or dried form as a spice. Fresh and dried leaves of basil can be used for aroma additives in food or for medicinal purposes such as inflammations, colds, headaches and cosmetics. This study aimed to analyze the some physical and powder properties of tray dried purple basil, a species of its own, at different temperatures. The fresh purple basil samples harvest dates were during July and the basil was supplied from local producers in Arapgir town of Malatya in Turkey. Purple basil leaves are separated from its stem and the leaves were immediately tray-dried at 45°C, 50°C and 55°C for 7h, 6h and 5h respectively and the air velocity was 1.5 m/s. The moisture content, water activity (aw), color characteristics (L*, a*, b*), bulk and tapped density, wettability and solubility times, flowability and cohesiveness values were determined. The moisture and aw values of all dried purple leaves decreased with increased temperature. The lowest moisture content and aw values were found 2.64 % (wet basis, wb) and 0.134 for purple basil tray dried at 55°C. The L*, a*, and b* values of the purple basil leaves dried at different temperature changed between 23.05-26.81; 2.71-3.52; 0.94-5.17, respectively. The highest bulk and tapped density values of dried purple basil were calculated as 0.18 and 0.20 g/mL, respectively. Wettability and solubility time values changed between 190.5-324 s and 118.5-131.5 s. The results also showed that the dried purple basil has good flowability and low cohesiveness behavior.

Eda Demirok Soncu graduated from Ankara University, Faculty of Engineering, Department of Food Engineering in 2007. In the same year, she applied for PhD candidate. During PhD, she worked as a visiting student at Texas A&M University, Poultry Science Department between 2011 and 2012. In 2014, she graduated from Ankara University, Department of Food Engineering and got PhD degree. The subject of her thesis was investigation of acrylamide in further processed chicken products during frying. She has been still working at the same department as a Dr. Research Assistant. From 2007 to date, she has participated in 9 projects. She has 9 international and 4 national scientific papers. Additionally, she has presented many presentations in 20 international and national scientific meetings. Her academic research area is meat science and technology, poultry science, food safety, food quality and nutrition.

Chitosan is a versatile natural biopolymer having an antimicrobial and an antioxidant activity. These effects of chitosan can be promoted by adding essential oils such as thyme and rosemary essential oils. The aim of the study was to evaluate the effect of coating of chitosan-essential oil based on CIE model L* lightness, a* and b* color values, titratable acidity, pH value, lipid oxidation and sensory properties of Turkish fermented sausages during 12 days of processing. The sausages after fermentation period were dipped into different solutions for 1 min as follows: (1) distilled water (control), (2) 1% acetic acid (AA), (3) 20% potassium sorbate (PS), (4) 1% chitosan (C), (5) C-thyme essential oil (1%, CT), and (6) C-rosemary essential oil (1%, CR) treated sausages. After these treatments, the sausages were continued to ripen. L* and a* values increased during fermentation while they decreased during ripening. Treatment with CT and CR significantly affected on L* and a* values. Lower L* and b* and higher a* values of CT and CR treated sausages indicated to retard pigment oxidation during ripening. PS, which the solution had the highest pH value (10.02), treated sausages had the highest pH and the lowest titratable acidity after dipping treatment at day four. Treatment of chitosan-essential oil of the sausages significantly reduced lipid oxidation as measured by TBARS values compared to control, AA and PS sausages. At the end of ripening, CT and CR treated sausages had higher color, taste and overall acceptability scores. As a result, treatment with both chitosan-thyme and chitosan-rosemary essential oils of the sausages after fermentation did not negatively affect sensory and color parameters and improved the sausage quality properties. Acknowledgement: This study was funded by the Scientific and Technological Research Council of Turkey (Grant #115O199)

Zeynep Banu Guzel Seydim graduated from Ankara University in 1991 and she pursued her Master’s degree at the same university. Her thesis was on exopolysaccharide production of yogurt bacteria at different incubation temperatures. After completion of her first Master’s degree, she started second MS in Clemson University in 1994. She worked on her PhD at the Clemson University during 1996-2001. Her dissertation title was “Fermentative, microbiological and biochemical properties of kefir and kefir grains.” She worked as a Research Assistant and Research Specialist in Clemson University. She is a faculty member in Suleyman Demirel University, Isparta, Turkey, since 2001. She became a full Professor in 2010. Her research interests are fermented food products, natural fermentations, bioactive substances, functional foods, improvement in kefir/ kefir grain technology, vinegar fermentation, total antioxidant capacities and animal tests. She was involved in MITOFOOD project. She holds 4 patents, and has two firms in Technopark.

Fruit juices that have high content of sugar are generally used for vinegar production. The production of vinegar typically involves in first ethanol fermentation where starch and/or sugar are converted to alcohol by yeast. The resultant alcohol is further oxidized to acetic acid by acetic acid bacteria during the last fermentation. There are different vinegar production methods; traditional method classified as a surface method in which the culture of acetic acid bacteria grows on the surface; the second method, classified as a submerged culture is a method in which oxygenation is supplied to the fermentation to accelerate; commercial productions generally use the second method since it lasts one day even though the traditional method takes approximately 45 days. It was reported that the production technique may have effect on the formation of bioactive compounds during vinegar fermentation. Therapeutic effects of vinegar arising from the inherent bioactive components acetic acid, gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, p-coumaric acid and ferulic acid can be categorized as antioxidative, cholesterol-lowering, antidiabetic, antimicrobial, antitumor, anti-obesity, anticardiovascular and antihypertensive. The purpose of this presentation is to report differences in vinegar productions, importance of source of acetic acid bacteria, and health attributes of vinegars that are produced with different techniques.

Zeynep Banu Guzel Seydim graduated from Ankara University in 1991 and she pursued her Master’s degree at the same university. Her thesis was on exopolysaccharide production of yogurt bacteria at different incubation temperatures. After completion of her first Master’s degree, she started second MS in Clemson University in 1994. She worked on her PhD at the Clemson University during 1996-2001. Her dissertation title was “Fermentative, microbiological and biochemical properties of kefir and kefir grains.” She worked as a Research Assistant and Research Specialist in Clemson University. She is a faculty member in Suleyman Demirel University, Isparta, Turkey, since 2001. She became a full Professor in 2010. Her research interests are fermented food products, natural fermentations, bioactive substances, functional foods, improvement in kefir/ kefir grain technology, vinegar fermentation, total antioxidant capacities and animal tests. She was involved in MITOFOOD project. She holds 4 patents, and has two firms in Technopark.

Kefir is a fermented milk drink that widely consumed throughout the world as a source of natural probiotics and prebiotics and many benefits to health that has been proven by scientific studies. In this study, the possibilities of use of yeast in kefir in bread making and its effects on dough were investigated. Kefir grains contain more lactic acid bacteria than yeast. In this study, kefir grains were kept in different food based solutions at a certain time and temperature; therefore, the yeast population became more dominant than lactic acid bacteria. Three different types of kefir were produced with the treatment grains and the control grain. The yeasts isolated from the kefir were identified by PCR method. Saccharomyces cerevisiae and Kluyveromyces marxianus were identified as the yeast strains. Sourdough production was made from these kefir grain samples (KAL, SIT and KEF). The microbial and chemical properties of sourdough samples were compared with made with baker’s yeast. Acidity, pH, lactic acid bacteria count, yeast count, organic acids and aroma substances were analyzed in dough samples. pH values of the samples (baker’s yeast sourdough-KAL sour dough-SİT sourdough-KEF sourdough) were 4.28-3.63-3.76-3.36; yeast contents (log kob/g) 8.34-7.30-7.04-7.55, respectively. The amounts of lactic acid 51.2-195.1-163.8-298.7 ppm) and the amounts of acetic acid were determined as 0.63- 1,0-4.45-20.12 ppm in baker’s yeast sourdough-KAL sourgdough-SİT sourdough-KEF sourdough samples. Saccharomyces cerevisiae from kefir grains as a different yeast source were used in bread production and their sensory characteristics were determined. Sour dough bread obtained from the SIT sample had the highest scores.

Eda Demirok Soncu graduated from Ankara University, Faculty of Engineering, Department of Food Engineering in 2007. In the same year, she applied for PhD candidate. During PhD, she worked as a visiting student at Texas A&M University, Poultry Science Department between 2011 and 2012. In 2014, she graduated from Ankara University, Department of Food Engineering and got PhD degree. The subject of her thesis was investigation of acrylamide in further processed chicken products during frying. She has been still working at the same department as a Dr. Research Assistant. From 2007 to date, she has participated in 9 projects. She has 9 international and 4 national scientific papers. Additionally, she has presented many presentations in 20 international and national scientific meetings. Her academic research area is meat science and technology, poultry science, food safety, food quality and nutrition.

The purpose of the current study was to determine the microbiological, proteolytic, and lipolytic changes in dry-fermented chicken sausages throughout the production process. The sausage dough was produced from skin-on chicken thigh meat, chicken skin, and following ingredients: salt (1.5%), garlic (2%), hot red pepper (0.5%), sweet red pepper (2%), cumin (1%), pimento (0.3%), black pepper (0.4%), saccharose (0.3%), sodium nitrite (0.01%), starter culture (0.05%). Upon kneading, the dough was stuffed into collagen casings in pieces of 150 g. Then, sausages were hang on and allowed to fermentation (3 days) and drying (11 days) process under controlled temperature and humidity conditions. The experiment was repeated three times. Total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), Micrococcaceae, total yeast and mold counts, proximate composition, the changes in color, pH, TBARS (Thiobarbituric acid reactive substances), –SH groups, and sensory properties were determined during 14 days of production. The moisture, protein, fat and ash content of final product were 32.48%, 30.79%, 29.67%, and 4.70% respectively. The pH value decreased from 6.24 to 4.66 at day 4 due to acidification activity of LAB (p<0.05). The initial counts of LAB, TMAB, Micrococcaceae, total yeast and mold were 2.47, 4.93, 1.63, and 2.50 log CFU/g, respectively. These values significantly increased during fermentation and reached to 9.29, 9.30, 6.58, and 5.24 log CFU/g, respectively. While LAB, TMAB, Micrococcaceae counts were stable during drying, total yeast and mold counts decreased (p<0.05). Darker and more redness color was measured during drying process (p<0.05). Regarding TBARS value, an indicator of lipolytic changes, a slight increase was determined during fermentation, but that value significantly raised from 0.71 to 3.32 mg MA/kg during drying (p<0.05). Alterations in proteins were measured by the loss of –SH groups during production. In the sensory panel, sausages were evaluated as having a darker color, soft texture, acidic taste and flavor.

Zeynep Banu Guzel Seydim graduated from Ankara University in 1991 and she pursued her Master’s degree at the same university. Her thesis was on exopolysaccharide production of yogurt bacteria at different incubation temperatures. After completion of her first Master’s degree, she started second MS in Clemson University in 1994. She worked on her PhD at the Clemson University during 1996-2001. Her dissertation title was “Fermentative, microbiological and biochemical properties of kefir and kefir grains.” She worked as a Research Assistant and Research Specialist in Clemson University. She is a faculty member in Suleyman Demirel University, Isparta, Turkey, since 2001. She became a full Professor in 2010. Her research interests are fermented food products, natural fermentations, bioactive substances, functional foods, improvement in kefir/ kefir grain technology, vinegar fermentation, total antioxidant capacities and animal tests. She was involved in MITOFOOD project. She holds 4 patents, and has two firms in Technopark.

The aim of the study was to determine the antioxidant capacities of wide variety of different commercial vinegars produced in different countries such as USA, Italy, Turkey, Germany, France, Spain, Greece, England, Austria and Japan, using different materials such as Balsamic, apple cider, red wine, champagne, white wine, rice, beer, malt, sweet potato. To our knowledge, it will be the first report that analyzes antioxidant capacities of wide variety commercial vinegars. Commercial (total of 74) 25 Balsamic vinegars (BV), 15 red wine vinegars (RWV), 9 apple cider vinegars (ACV), 10 grain vinegars made from rice, malt or from natural grains (GV), 7 white wine vinegars (WWV), beer vinegar, Sherry vinegar, spirit vinegars, Tarragon vinegar, fruit vinegar (as other vinegars) and two apple cider vinegar tablet (VT) produced in USA were purchased from USA market. Proximate analyses, total phenolic content and ORAC analyses of vinegars are carried out. ORAC (Oxygen Radical Absorbance Capacity) values were kinetically calculated using KC4™ Data Reduction Software (BioTek Instruments, Winooski, VT). According to the results Balsamic vinegar, and red vine vinegars had higher ORAC and total phenolic values.

Il-Suk Kim is currently a professor in Gyeongnam National University of Science and Technology, South Korea. He was also a visiting Professor to Iowa State University, USA during 2011-2012. He earned his PhD degree in Agriculture in the Department of Animal Science Resources (Muscle food Tech), Seoul National University during 1993-98.

Insects have been highly evaluated for availability as new food materials in recent years owing to a high protein source and functional potential. Here we identified the antioxidant activity, antibacterial activity and meatball storage stability of extracts from Tenebrio molitor larvae, to find a new material for functional foods. After extraction from the freeze-dried Tenebrio molitor larvae with various solvents on time course, the ones, extracted with water for 5 h and 10 h, showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) activities per total protein and solid, respectively. When the water extract was fractionated depending on methanol concentration, high concentration of methanol led to the reduced level of the high molecular weight proteins and the increased level of the DPPH activity in supernatants, suggesting that the low molecular weight peptides may mediate the antioxidant activity in the supernatant. The most of organic solvents excluding butanol also showed similar activity. Thermal stability of the organic solvent partition fraction exhibited a 28~44% decrease in the activity, implying that the unstable components to heat is present in the fraction. The treatment of proteinase K to water extract increased 10~20% of DPPH activity, suggesting that peptides, released from total proteins, partially increased the antioxidant activity. When Tenebrio molitor larvae were treated by Salmonella typhimurium CK110, the extracts from the treated larvae exhibited apparently antibacterial activities against Salmonella typhimurium and Bacillus cereus. Preparation of meatball including Tenebrio molitor powder induced improvement of storage stability such as redness of meat color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS). Altogether, we suggest that the edible insect having the anti-oxidative and antibacterial activities is very useful resources to develop a functional food.

Havva Nilgun Budak has a Bachelor of Science degree in Food Engineering from Suleyman Demirel University, Isparta, Turkey. She holds a Master’s and PhD degree in Food Technology. Her research interests are: bioactive substances, functional foods, fermented food products, apple vinegar, wine and its phenolics, total antioxidant capacities (ORAC, TEAC), animal tests. Her patent work is entitled: Functional drink vinegar and vinegar beverage to obtain the functional method. Her research projects (2009-2010) include: Cost Action FA0602, Bioactive food components, mitochondrial function and health (MITOFOOD).

Sour cherry juice is characterized by its high acidity. It was determined that that sour cherry had four types of anthocyanin compounds: cyanidin-3-glucosylrutinoside, cyanidin-3-sophoroside, cyanidin-3-rutinoside and cyanidin-3-glucoside. Sour cherries have major group of phenolic compounds. Research shown that phenolic compounds are said to prevent cardiovascular diseases and to possess strong anti-inflammatory and anticarcinogenic activity. Sour cherries are characterized with sufficient acid level and are preferred for winemaking, using very similar procedure to the grape wine making process. It can also be made in vinegar at the same time. Vinegar is obtained from agricultural raw materials by a double-fermentation process which is ethanol and acetic acid fermentations. There are different vinegar making methods. Surface (traditional) method is a slow method in the culture of acetic acid bacteria and submerges (industrial) method which is a quick process involving a culture where the oxygenation has been greatly improved. The aim of the study was to determine antioxidant activity of the formation stages of the sour cherry vinegar. Samples were taken of sour cherry juice, wine and vinegar. Total titratable acidity, pH, total phenolic contents, antioxidant activity using ABTS, ORAC, DPPH assays of samples were measured. Average total titratable acidity, pH, total phenolic content, TEAC, ORAC values of sour cherry juice samples were found 1.81 g malic acid/L, 3.01, 2034.44 mg GAE/L, 0.929 mmol/L and 7.13 µmol/L, respectively. Total titratable acidity and pH values of sour cherry wine samples were found 1.52 malic acid/L, and pH 3.17 respectively. Total phenolic content, TEAC and ORAC values of wine samples were between 1422.7-2254.09 mg GAE/L, 0.438-1.217 mmol/L and 6.71-9.21 µmol/L, respectively. Average total titratable acidity and pH of vinegar samples were found 6.6 g acetic acid/L, and pH 2.97 respectively. Total phenolic content, TEAC and ORAC values of vinegar samples were between 2554.82-3511.60 mgGAE/L, 0.814-1.087 mmol/L and 6.86-9.60 µmol/L, respectively.

Havva Nilgun Budak has a Bachelor of Science degree in Food Engineering from Suleyman Demirel University, Isparta, Turkey. She holds a Master’s and PhD degree in Food Technology. Her research interests are: bioactive substances, functional foods, fermented food products, apple vinegar, wine and its phenolics, total antioxidant capacities (ORAC, TEAC), animal tests. Her patent work is entitled: Functional drink vinegar and vinegar beverage to obtain the functional method. Her research projects (2009-2010) include: Cost Action FA0602, Bioactive food components, mitochondrial function and health (MITOFOOD).

Vinegar is produced from agricultural materials containing starch or sugar via sequential ethanol and acetic acid fermentations and is used in a variety of food. The production of vinegar typically involves a first fermentation where simple sugars in raw material are converted to alcohol by yeasts. The resultant alcohol is further oxidized to acetic acid by AAB(Acetic Acid Bacteria) during the last fermentation. Kiwi fruit is cultivated in many countries, such as New Zealand, Italy, Japan, Greece and France and is one of most popular fruits worldwide. Recent studies have shown that kiwi fruit is a rich source of vitamins, fructose, galactose and minerals, isoflavones and flavonoids. It was reported that kiwi has antioxidant, cardiovascular protective, anti-carcinogenic, neuroprotective and cardio protective activity. The aim of this study to make kiwi vinegar and to determine its phenolic substances. The kiwi vinegar was obtained using surface culture method. Kiwi juice was immediately inoculated with Saccharomyces cerevisiae (0.02%) for ethanol fermentation for 30 days at 25°C. After the completion of the ethanol fermentation, acetic acid fermentation of kiwi wine was initiated with the addition of two-year aged vinegar (1:3 ratio) using surface technique with natural fermentation at 25°C and continued for 60 days at 25°C. Total titrable acidity of vinegar samples were measured according to AOAC methods. pH was measured using a pH meter. Phenolic compounds were quantified by High Performance Liquid Chromatography (HPLC) and antioxidant capacity test was carried out using the oxygen radical antioxidant capacity (ORAC) method. Average of total titrable acidity and pH in kiwi vinegar were found 3.2 g citric acid/ L and pH 3.41, respectively. Gallic acid and chlorogenic acid of vinegar were 70.48 mg/L and 16.78 mg/L in kiwi vinegar. Production of kiwi vinegar with natural acetic acid fermentation would be important for the fermentation industry.

Tugba Kok Tas graduated from Suleyman Demirel University in 2001 and she studied her Master’s degree at the same university. Her thesis was on viscosity of ayran with different cultures. She worked on her PhD at the Suleyman Demirel University during 2005-2010 about kefir technology. Her research interests are fermented food products, flow properties of foods, functional foods, improvement in kefir/ kefir grain technology and effect of health on functional foods with animal tests.

Real kefir produced by traditional methods using kefir grains. Kefir grains are a very special building which covers large group of bacteria and yeast in a natural way. This microflora consisting of lactic acid bacteria, acetic acid bacteria and the yeast are present as a symbiotic community in kefiran polysaccharide produced by thisbacteria. Microorganisms in kefir structure provides easy to digest this product and increases the absorption of nutrients by the body. Increased attention to the functional foods by conscious customers also increases the great interest in kefir. Kefir is rich in probiotic bacteria and yeast provides partial breakdown of proteins and lactose with various enzymes. Industrially, Kluyveromyces spp. has been used as source of inulinase, β-galactosidase, β-glucosidase, protein phosphatases, aminopeptidases, endopolygalacturonases, carboxypeptidases. The potential industrial applications of these enzymes are increasing day by day.In this study; Kluyveromyces marxianus isolated from natural kefir was used for production of β-galactosidase enzyme. Enzyme activity was analyzed by the spectrophotometric method. The effect of temperature and pH on the production of β-galactosidase enzyme in the shaking culture system was investigated and the maximum enzyme activity temperature and pH were determined. Respectively, the maximum enzyme activity and the specific enzyme activity was obtained 4,20 U ml-1 , 47,31U mg-1 at the optimum levels of process variables pH 8.0, temperature 30ºC, agitation speed 200 rpm and incubation time 48 h. The results of this study showed that Kluyveromyces marxianus isolated from natural kefir is capable of producing a high level of β-galactosidase with high specific activity. Considering the high yield of β-galactosidase Kluyveromyces marxianus may be a potentially useful industrial strain for the production of β-galactosidase. Thus the characterization of β-galactosidase produced by Kluyveromyces marxianus and the purification of this enzyme are aimed at industrial applications in the field of dairy products.

Tugba Kok Tas graduated from Suleyman Demirel University in 2001 and she studied her Master’s degree at the same university. Her thesis was on viscosity of ayran with different cultures. She worked on her PhD at the Suleyman Demirel University during 2005-2010 about kefir technology. Her research interests are fermented food products, flow properties of foods, functional foods, improvement in kefir/ kefir grain technology and effect of health on functional foods with animal tests.

Kefir is a significant functional fermented dairy product with health attributes. It is authentically produced by fermentative activity of kefir grains that have the diverse range of microorganisms. It is a self-carbonated refreshing fermented milk drink, which has a unique taste due to a mixture of lactic acid and other flavor products during both lactic acid and ethanol fermentations. Kefir grains have a stable and certain balance of microorganisms that exists in a complex symbiotic relationship in miniature cauliflower shaped semi-hard granules. When kefir grains grow in milk, microorganisms are shed from the grains into milk where they continue to grow with the production of the lactic acid, flavor and physicochemical changes. The miraculous grains grow in the process of original kefir manufacture from pre-existing grains. After subsequent fermentation with fresh milk biomass of kefir grain slowly increases. The most common species of Lactobacilli are Lactobacillus kefir, Lactobacillus kefiranofaciens, Lactobacillus kefirgranum, Lactobacillus parakefiri and Saccharomyces spp., Kluyveromyces marxianus; these are characteristic microorganisms present in kefir with many other lactic acid bacteria, acetic acid bacteria, Bifidobacteria spp. and yeasts. Regular consumption of traditional kefir has beneficial effects on the immunity and digestive/gastrointestinal systems in addition to its cholesterol-lowering, allergy, wound healing, ACE (angiotensin-converting-enzyme inhibition) inhibition, lactose intolerance preventing, antimutagenic, anticarcinogenic and antimicrobial properties. However, in large scale kefir productions industry prefer to use starter cultures that have very limited content of bacteria. Therefore, formation of useful microflora and bioactive substances of kefir is mainly affected by using kefir grains. The aim of this presentation is to explain technological production techniques of kefir and their effects on health.

Ye Hyun Lee earned Bachelor’s degree in Animal Science at Chungbuk National University, Korea. She completed internship program during a month at subtropical livestock research institute, National Institute of Animal Science, in Korea in July 2015, and Department of Meat Science Texas A&M, College Station, Texas, in January 2016. Currently, she is pursuing Master’s course of Ruminant Nutrition Physiology Laboratory at Chungbuk National University, Korea. She has great interests in lipid metabolism of living organisms like cattle, rats, even including human. She is keen on studying the effects of fatty acid in meat or other foods.

As consumers are increasingly concerned about the impact of beef on health, the studies about beef contents are becoming popular recently. Oleic acid, the main components of Korean native beef (Hanwoo) fat, is usually known as beneficial material in reducing cardiovascular disease. Therefore, we studied the effects of oleic acid on lipid metabolism of rats, and then tried to see the possible effects on humans. To each twenty rats, 5% of olive oil, 10% of olive oil or 10% of coconut oil (control) in diet was added at a total feed amount of 30g/day. After 4 or/and 8 weeks, the rats feeding the oleic acid were increased oleic acid concentration in blood (P=0.001). In adipose tissue, there was a significant difference in C18-long chain fatty acid in the group fed with olive oil compared with control. Especially, cis-9 C18:1 contents had a big difference (P<0.0001). There was an increase in C18-long chain fatty acid, arachidonic acid(C20:4) and docosahexaenoic acid(C22:6) when fed with olive oil, but there was no effect of olive oil on adipose tissue except for C18 long chain fatty acid. Based on these results, followed experiment were conducted for finding the effects of Hanwoo fat, which is higher oleic acid than the other American beef (Angus) fat, on lipid metabolism of blood and adipose tissues of rats. The content of unsaturated fatty acid in blood was higher in the rats fed with diet including 7% of Hanwoo fat (HF) than the group fed with 7% of Angus fat (AF) (P<0.0001). High density lipoprotein was also higher in HF (P=0.005). However, AF was higher trans-type oleic acid in adipose tissue (P<0.0001). From these results, we have predicted that Hanwoo fat (high oleic acid) will have a positive effect on index of cardiovascular disease.

Elif Dagdemir graduated from Ataturk University, Faculty of Agriculture, and Department of Food Engineering in 1998. She received Master’s and Doctor's degree in the same university. She has been working as an Associate Professor in the Department of Food Engineering since the year 2012. Her specialty is on Dairy Technology. She participated in numerous national and international congress related to her expertise field.

One of the most effective methods to develop flavor in cheese is to increase the content of microbial enzyme in cheese matrix. This can be achieved by addition of some lactic acid bacteria which are rich in proteolytic enzymes. The biological role of enzyme systems is to provide the amino acids needed for flavor development. Permeabilization and/or autolysis of LAB enhance the total pool of intracellular enzyme activity released into the cheese matrix. Heat-shock, freeze-shock, high-pressure homogenization, chemical treatments are common methods used for flavor development. For this purpose, sonication can be used as an alternative method to the existing applications because it is fast, reproducible and does not change intracellular enzyme activity. The aim of this study was to investigate the effects of various sonication treatments on permeabilization and resulting changes in accessibility of specific intracellular enzymes in two Lactobacillus strains. That is, Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains cultivated in MRS (De Man, Rogosa and Sharpe agar) broth and were subjected to sonication treatments (pulse: 0.5 amplitude: 50µm, 75µm, 100µm and Pulse: 1 amplitude: 50µm, 75µm, 100µm) at different periods (30 and 45 min). Intracellular enzymes, i.e., PepN, PepX and PepI aminopeptidase activities were measured using synthetic substrates such as Leu-p-nitroanilide, Gly-Pro-p-nitroanilide and Pro-p-nitroanilide, respectively. The effectiveness of sonication treatments was also tested with bacterial counts on MRS. Both bacteria showed significant increases in enzyme activity values compared to the control (untreated sonication) increasing with pulse and amplitude. The activity of PepN within tested the enzyme activities was the highest for both strains. PepN activity for these strains was almost the same; however, PepX activity for Lactobacillus helveticus DPC 4571 was higher than that of Lactobacillus paracasei ATCC 334 especially at these conditions (pulse 1, amplitude 75 and 100µm). PepI activity was slightly high for Lactobacillus paracasei ATCC 334 for all sonication treatments. In general, an increase in application period caused an increase in all enzyme activities for the cell free extracts. However, this has not caused a significant change in activities between pulse 1, 75µm and 100 µm amplitudes. The decrease in bacteria counts was higher in Lactobacillus paracasei ATCC 334 than other bacteria, especially when the increasing from pulse 0.5 to 1 and in 75µm and 100µm amplitudes. In the same way, the bacterial counts decreased considerably with the increase in application period. In conclusion, sonication application may be used to produce permeabilized Lactobacillus strains having enhanced accessibility to intracellular enzymes. This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) as project no: 214O172.

Dhawal Asthana completed his bachelor in Food Technology from Harcourt Butler Technological University, Kanpur. Currently, he is pursuing his MTech in Food Technology. He has authored technical papers in Genesis- National Seminar.

This study has been made in the field of Carbonated Beverages since their inception, the factors responsible for their historical developments and their present scenario. The ingredients, manufacturing, bottling and canning processes and technologies have been studied. Marketing details have been collected for various soft drinks including most popular carbonated beverages, Coca Cola and Limca with their ingredients & manufacturing units. Health concerns of consuming soft drinks were in special reference to tooth enamel erosion and osteoporosis. Future trends for quality improvement with minimizing adverse health concerns of soft drinks have also been analyzed.

Fatmagul Hamzaoglu completed her undergraduate studies in the Department of Food Engineering at Ankara University in 2013 and obtained Master of Science degree in the same department in 2016. She is currently working on her PhD in the same department since 2016.

Thermal stabilities of lycopene and β-carotene in tomato pulp (TP) and pink grapefruit juice (PGJ) were studied at various temperatures. The juice samples were heated in water (80 and 95°C) or oil baths (110°C) and the samples were taken from the baths at regular time intervals. Heated and cooled tubes were analyzed for lycopene and β-carotene contents by HPLC. The thermal degradation of lycopene and β-carotene in both TP and PGJ were fitted to first-order reaction model. Kinetic data showed that thermal degradation rates of lycopene and β-carotene increased with increasing temperature. For example, t1/2 values at 80°C of lycopene (7.4 h) and β-carotene (46.8 h) in TP were 1.85 and 1.71 times higher than t1/2 values at 110°C. Higher t1/2 values indicated that thermal stabilities of lycopene (32.2-76.9%) and β-carotene (58.8%) in PGJ were much higher than those in TP. On the contrary, lycopene and β-carotene in PGJ were more sensitive (30.7-43.7%) to temperature change than in TP, as indicated by higher Q10 and activation energy values (Ea) at 80–110°C. CIE model L*, a*, b*, C* and h° values were also determined for color changes in TP and PGJ during heating. As the heating temperature and time increased, redness decreased (41.3-55.5%) in both samples. High correlations were found between a*(r=0.934) and h°(r=0.978) values and lycopene content of both TP and PGJ during heating. Furthermore, high correlations were found between the decrease in β-carotene content and increase in both b*(r=-0.971) and h° (r=-0.997) values of TP, while the similar high correlation was only found between β-carotene content and h°(r=0.981) values of PGJ. In conclusion, to protect the lycopene and β-carotene in PGJ and TP, low process temperature should be preferred. To determine changes in contents of lycopene and β-carotene in PGJ and TP, reflectance color values could be used.

Fatmagul Hamzaoglu completed her undergraduate studies in the Department of Food Engineering at Ankara University in 2013 and obtained Master of Science degree in the same department in 2016. She is currently working on her PhD in the same department since 2016.

Turkey supplies 75% of the dried apricots (DA) consumed in the world. DA lose their characteristic golden yellow color during storage due to browning reactions. Sulfuring is carried out to retard browning during drying and storage. Sulfuring is mostly accomplished by burning sulfur in an enclosed room and exposing fresh apricots to SO2 fumes. DA sometimes contain much higher SO2 levels (up to 6000 mg/kg) than legal limits (usually 2000 mg/kg). Therefore, it may become necessary to decrease the final SO2 level in DA. In this study, H2O2 was used to reduce sulfite content of oversulfited DA. FDA classifies H2O2 as GRAS and permits its use for various purposes. However, residual H2O2 should be removed during processing. DA were dipped into 0.5–1.5% H2O2 solutions at 20°–60oC for various times. No residual H2O2 was detected in samples treated with H2O2. H2O2 was very effective in reducing SO2 contents of DA. For example, at 1% H2O2 concentration at 40°C for 12 min treatment, SO2 content of DA decreased from 4184 to 2138 mg/kg. Removal of SO2 increased as H2O2 concentration and temperature increased. For example, at 20°C, 15% of total SO2 was removed from DA treated with 0.5% H2O2, whereas decrease in SO2 content was 31 and 42% at 1.0 and 1.5% H2O2concentrations, respectively. Similarly, at 1.0% H2O2 concentration for 10-min treatment, increasing temperature resulted in a considerable increase in the removal of SO2: 31% at 20°C, 47% at 40°C and 61% at 60°C. Results from reflectance color values showed that H2O2 treated DA had lighter, yellower and lower red color. The lower red color indicated the degradation of carotenoids. In conclusion, H2O2 treatment was very effecting reducing sulfites from DA. Critical factors for H2O2 application are choosing appropriate H2O2 concentration and temperature without bleaching the natural color of DA.

Alev Bingol completed her undergraduate studies in the Department of Food Engineering at Ankara University in 2015. She is pursuing Master of Science degree in the same department since 2016.

Effects of clarification and pasteurization on the antioxidant activity and total phenolic content of pomegranate juice were studied at 5, 12, and 20°C for a period of 8 months. Pomegranates were processed into juice with a rack and cloth press. The resulting cloudy juice was divided into two parts. Halves were clarified with gelatin at 5°C (cold clarification) and the remaining juices were not clarified. Clarified and non-clarified juices were again divided into two parts. Half were pasteurized and the remaining juices were not pasteurized. Pomegranate juice concentrates (PJC) were obtained from both clarified and non-clarified juices. Antioxidant activity was determined by ABTS (2, 2-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) methods and the results were expressed as “Trolox equivalents (TEAC)”. Total phenolic content was determined spectrophotometrically by Folin Ciocalteu method and the results were expressed as “gallic acid equivalents.” Clarification led to significant reductions in total phenolic content and antioxidant activity of PJC, while pasteurization did not cause any losses in antioxidant activity and total phenolic content of PJC. The non-clarified PJC had 39% more total phenolic content and 25% higher antioxidant activity than clarified PJC. Similar to effect of pasteurization, there was not significant loss in the total phenolic content of PJC during storage. On the contrary, a decrease in antioxidant activity was determined in both non-clarified (10–11%) and clarified (13–17%) PJC during storage. Storage temperature had no effect on total phenolic content and antioxidant activity in both non-clarified and clarified PJC. In conclusion, PJC should be produced from pasteurized non-clarified juice to protect antioxidant activity of PJC. The reconstituted juice should be cold-clarified right before marketing.

Zeynep Gurbuz graduated from Ataturk University, Faculty of Agriculture, and Department of Food Engineering in 2013. She received Master’s degree in the same university. She still continues her doctoral studies on dairy technology.

In recent years, use of some ingredients having nutritional and physiological properties such as some fruits, probiotics, alternative sweeteners, dietary fibers, natural antioxidants in ice cream manufacture has increased due to interest of consumers to healthier and functional foods. While ice cream is poor in some of these properties, persimmon (Diospyros lotus L.) may be an important natural resource with functional properties for ice cream. In this study; it was aimed to investigate the possibilities of using dietary fiber from persimmon (Diospyros kaki L.) in the ice cream production. For this purpose, four different concentrations of (0.5%, 1%, 2% and 4%) of the obtained fiber were used in ice cream production. At the same time, control group ice cream production, which did not include fiber, was also carried out. The chemical, physicochemical and sensory properties of the ice cream samples were determined. According to the study results, the addition of persimmon fiber affected (p<0.05) dry matter, viscosity, acidity, and pH values of the ice cream samples. The increment of persimmon fiber concentration increased the dry matter, viscosity and acidity values in the ice creams but decreased pH values. Moreover, the addition of persimmon fiber affected positively physicochemical properties of ice creams. Increasing fiber concentration, total melting time and the first dripping time are prolonged and the overrun values increased. For the color parameters of ice creams, fiber addition decreased L* values and increased a* and b* values. The sensory results indicated that the increase of the fiber concentration decreases in the sensory points. The lowest scores were given to the ice cream sample containing 4% persimmon fiber by the panelists. According to this; it was suitable that the fiber concentration to be used in the production of ice cream should not exceed 2%.

Chuang Pan is a Doctoral course 2nd year student from Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology. His Major research field of interest is Applied Marine Biosciences and Advanced Food Science and Technology.

Statement of the Problem: A red color–related protein derived from Litopeaeus vannamei shell, termed LvPBP75, was identified as hemocyanin by MALDI–TOF–MS. However, hemocyanin has been reported to be correlated with oxygen transportation and inner defense functions. To make a further understanding of LvPBP75, the primary structure and mRNA expression of this red color–related hemocyanin in Litopeaeus vannamei were studied. Methods: Total RNA was isolated from muscle, epithelium, intestine, hepatopancreas, eyestalk, stomach, heart, and nerve using Trizol reagent. Poly A+ RNA was isolated from the epithelium, and the full–length cDNA sequence of LvPBP75 was amplified using Marathon Kit and Ex Taq polymerase. The expression of LvPBP75 was measured by quantitative RT–PCR. Results: A full–length cDNA of 2,183 bp including an open reading frame of 1,986 bp that encodes 662 amino acid residues was cloned. Predicted signal peptide was found between segment of Met1 and Ala20. Arthropod hemocyanin landmark peptides were corresponded to segments of Tyr197–Thr216 and Thr387–Phe395. A putative tyrosinase cooper–binding domain was located between segment of Asp391–Asp402. The amino acid fragments determined by MALDI–TOF–MS were all recognized in the deduced amino acid sequence. Multiple sequence alignment showed ~80% identity between LvPBP75 and hemocyanin or its subunits derived from the hepatopancreas of L. vannamei. According to the quantitative RT–PCR results, mRNA expression level of LvPBP75 showed a decreasing order in hepatopancreas, heart, stomach, epithelium, intestine, eyestalk, nerve, and muscle. These results suggest that the LvPBP75 found in Litopeaeus vannamei shell is composed of hemocyanin, and the functions of hemocyanins are correlated with the tissues where they are existing. Investigation on the combination mechanism between hemocyanin and pigment is now in progress.

Ayse Navruz completed her undergraduate studies in the Department of Food Engineering at Ankara University in 2012 and obtained Master of Science degree in the same department in April 2017. She is currently working in wine processing plant in Nigde, Turkey.

Color is the most important quality criteria in strawberry juice concentrates (SJC). The attractive red color of strawberries is due to the anthocyanins (ACN). The most important factors affecting the stability of ACNs are processing and storage temperatures. Therefore, this study was conducted to determine the effects of various storage temperatures (–18°, 4°, 10° and 20°C) on ACNs and polymeric color of SJC. Total monomeric ACN, polymeric color and reflectance color analyses were carried out. Stability of ACNs in SJCs decreased significantly as the storage temperature and time increased. For example, ACN losses of 1, 56, 72 ve 74% were detected in SCJs stored at –18º, 4º, 10º and 20ºC for 50, 50, 36 and 16 days. The degradation of ACNs in SJC during storage was fitted to first-order reaction model. Kinetic data showed that half-life periods for anthocyanin degradation in SJCs were 41, 21 and 8 days at 4°, 10° and 20°C, respectively. Polymeric color substantially increased as the storage temperature increased. Zero-order reaction rate constants for polymeric color ratio were 0.76, 1.21 and 2.86% days–1 at 4°, 10° and 20°C, respectively. Reflectance color values were also determined for color changes in SJCs during storage. As the storage temperature and time increased, redness decreased up to 5 units. High correlations were found between a* (r=0.934 and 0.997 at 4º and 10ºC, respectively) and ACN content of SJC during storage. Results from all color measurements also revealed that the color of SJC stored at –18°C almost unchanged during 50 days of storage. Therefore, SJCs should be kept at subfreezing temperatures to minimize anthocyanin degradation and formation of brown color.

Joung Boon Hwang has completed her Master’s Degree at KyungHee University and worked for 2 years at Doping Control Center, Korea Institute of Science and Technology. She has been working in the department of Food Contact Materials and Packaging at National Institute of Food and Drug Safety Evaluation.

Bisphenol-A (BPA) is one of the most abundant synthetic chemicals in the world due to its uses in plastics. But BPA may mimic hormones and interfere with the endocrine system of glands, so banned on its use in infant feeding bottles. Its adverse effects have led industry to replace it with other bisphenol analogues, such as bisphenol S and bisphenol F in some applications. However, the safety of these analogues has become a matter of debate to their structural similarity with BPA, with data showing them to possess endocrine disrupting potential. The aim of this study is to estimate BPA analogues exposure released from food packaging materials in Korea. High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine migrated eight Bisphenols (BPA, BPS, BPF, BPB, BPP, BPZ, BPAF and BPAP). The analytical performance of the method was validated according to the EUR 24105 EN and showed linearity, precision and accuracy within the acceptable range. For 10 compounds, the detection limit (LOD) was calculated to be 1.0~33.1 ug/L, and the limit of quantification (LOQ) value of the validated method was 3.1~100.3 ug/L. The samples were kitchen utensils including cups, baby bottles and made of PC, PES, PP, and PCT etc. The migration tests with food simulants (water, 4% acetic acid, 50% ethanol and n-heptane) were performed under time/temperature conditions. Exposure assessments were carried out to compare estimated daily intakes (EDI) of eight BPA analogues and two phenols with tolerable daily intakes (TDI) established by the European Food Safety Authority. It would be applicable to risk assessment of BPA analogues for the safety management of food packaging materials.

She works for Ministry of Food and Drug Safety (MFDS) in South Korea and is actively involved in the analysis of hazardous substances in food. She graduated from Chungnam National University with a master degree in Biochemistry.

This study was conducted to inspect the microbiological contamination levels (total aerobic count, coliforms and Escherichia coli) in health functional food which were distributed in South Korea. A total of 500 were collected and inspected in this study. All samples were collected according to the sampling plans recommended by the international commission on microbiological specifications for foods (ICMSF) from several grocery stores and markets. The methods of microbiological test in this research were accorded to the Korean “Food Code”. The current microbial criteria of coliforms were negative in health functional food. Therefore, the positive products for coliforms were taken off the Korean market and discarded. With the monitoring results, we proposed revised version of statistic standard for microbial contaminations.

Hyun Uk Kim works for the Regional Office of Ministry Of Food And Drug Safety (MFDS). He is In Charge of food contact materials test and research.

Recently, many ecofriendly plastics have been developed and used worldwide. Polylactide (PLA) is one of them, easily biodegradable by microbes in the soil. As interest in eco-friendly plastics grew, PLA has been widely used for disposable food contact materials in South Korea. So, we collected PLA food contact materials in domestic markets and analyzed heavy metals (lead, cadmium and arsenic), formaldehyde that migrated from PLA food contact materials into a food stimulant. All the samples are eluted with a food simulant (4% acetic acid) for 30 min at 70℃ and 100℃ in laboratory oven. The analytical methods were developed and validated using inductively coupled plasma mass spectrometry (lead, cadmium and arsenic) and high-performance liquid chromatography photo diode array (formaldehyde) under the Korea regulations. The result of this study can be used as valuable data for the safety control of the PLA food contact materials in South Korea.

Cristiane Mengue Feniman Moritz completed Bachelor's degree at Food Technology (Dairy) from Paraná Federal Technological University (2002), Master's at Food Science and Technology from São Paulo University (2004) and Doctorate at General and Applied Biology from Biosciences Institute, Paulista State University “Júlio de Mesquita Filho” (2011). He has experience in Food Science and Technology, focusing on food microbiology, antimicrobial activity of essential oils, and dairy technology.

Considering the tendency to reduce the use of chemical additives in the food industry and the use of sustainable substitutes for plastics, the objective of the research was to test the antimicrobial potential of biodegradable film of soybean isolated protein and clove essential oil (CEO). The concentrations of 0.01, 0.3 and 0.5% of CEO in the biofilm were tested. After biofilms were obtained, they were arranged in circular format (four replicates), with a diameter of 7 mm, aseptically in Petri dishes containing Plate Count Agar (PCA) inoculated with Listeria monocytogenes (ATCC 7644) and Salmonella enterica subsp. enterica serovar. Typhimurium (ATCC 13311), incubated at 37°C for 24 hours, and Petri dishes containing Potato Dextrose Agar (PDA) inoculated with Aspergillus oryzae (ATCC 1003) and Penicillium oxalicum (ATCC 24784), incubated at 25°C for 72 hours. After incubation, the inhibition halos and the means were compared by ANOVA. For L. monocytogenes, the control treatment itself had inhibition, mean halo of 12 mm. The biofilms with 0.3 and 0.5% CEO presented halos of 16 and 18.5 mm, respectively, for Salmonella. typhimurium only treatments 0.3% (12 mm) and 0.5% (14 mm) showed inhibition halos. No inhibition of hyphal growth around the discs was observed for filamentous fungi. However, it was possible to observe that there was no sporulation in the treatment of 0.5% of CEO, with a halo of 12mm for Aspergillus oryzae and of 19.5mm for Penicillium oxalicum. No sporulation was observed by the color difference of the mycelium. For the two fungi, the development of white hyphae occurred, a pattern different from the growth in the rest of the dishes. The observations point to a potential application of CEO in the formulation of biodegradable film for, in addition to the packaging, prevention and control of contaminants in food.

Gyeong Suk Jo is a Doctor of Agriculture working at the Institute Food Processing of Jeollanamdo Agricultural Research & Extension Services. His research involves food materials, food flavor and green tea manufacturing process.

To develop a flavor oil using Sarcodon aspratus , infiltration extraction method was used to add dried mushroom flavor of Sarcodon aspratus to base olive oil. Edible base oil used during infiltration extraction was pressed olive oil, and infiltration extraction was done while varying extraction temperature to 20, 30, 40 and 50(℃) extraction time to 24 hours, 48 hours and 72 hours. Amount of Sarcodon aspratus added to base oil was 20% compared to 100% of base oil. Production yield of Sarcodon aspratus flavor oil decreased with increasing extraction frequency. Aroma intensity was 2195~2447 (A.U./1㎖), and it increased with increasing extraction temperature and extraction time. Chromaticity of Sarcodon aspratus flavor oil was bright pale yellow with pH of 4.5, sugar content of 71~72 (°Brix), and highest average turbidity of 16.74 (Haze %) shown by the 40℃ group. In the aromatic evaluation, increasing extraction temperature and extraction time resulted in increase of cheese aroma, savory sweet aroma and beef jerky aroma, as well as spicy taste comprised of slight bitter taste, savory taste and slight acrid taste, to make aromatic oil with unique flavor.

Serdal Sabanci has completed Master (2012) studies at Gaziosmanpasa University, Turkey. He is Research Assistant in Food Engineering Department, Munzur University, Turkey. He is continuing PhD education in Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Section, Izmir, Turkey. He is currently working on food technology, especially ohmic heating processes

Pomegranate is a seasonal fruit that is processed to juice after its harvest. Fruit juices are concentrated to prolong their shelf life and to reduce transport and handling costs. Vacuum evaporation method is commonly used in food industry while its energy utilization is high. In present study, ohmic heating method was integrated to vacuum system to reduce total energy usage and shorten the processing time. Pomegranate juice samples (17.5% total soluble solid content; TSS) were concentrated to 40% TSS by conventional vacuum evaporation (VE) (1.1 kW) and ohmic vacuum evaporation (OVE) (7.5, 10, 12.5 V/cm) under constant absolute pressure 180 ± 2 mm Hg. Rheological measurements of samples having TTS contents of 17.5%, 20%, 30% and 40% were performed by adjusting shear rate in the range of 0-264 (1/s). Experimental shear stress-shear rate data were fitted to selected rheological models (Newtonian, power-law, Bingham and Herschel-Bulkley) to determine viscous properties. The compatibility of models was determined by evaluation of root mean square error (RMSE) and chi-square (χ2) values, statistically. The most fitted model for concentrates having TSS contents of 17.5%, 20%, and 30% was determined as Power Law model. For 40% TSS content, Newton and Power Law models were determined as best fitted model. The apparent viscosity values and the flow behavior indexes of pomegranate juice concentrated by OVE and VE processes increased as TSS contents increased (p<0.05). The significant difference between the influences of evaporation methods on flow behavior index was also determined (p<0.05). Characterization of the changes of rheological properties of fruit juice concentrates due to OVE process will make an important contribution to usage of it as an alternative evaporation method.

Serdal Sabanci has completed their Master studies at Gaziosmanpasa University, Turkey (2012). He is Research Assistant in Food Engineering Departmant, Munzur University, Turkey. He is currently pursuing PhD education in Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Section, Izmir, Turkey. He is working on food technology, especially ohmic heating processes

Fruit juices are concentrated to reduce storage and transportation costs, and to ensure microbial safety in food industry. Although vacuum evaporation method is conventional method for concentration of fruit juices in industrial scale, alternative concentration methods are needed to minimize the quality losses and to overcome formation of undesired components during evaporation process. Some novel methods have high investment cost and comprise problems in reaching high final dry matter contents. Ohmic heating is an alternative electrical method which supplies fast heating and minimizes the changes in quality properties. Sour cherry juice having TSS content of 19.2% was evaporated until reached to TSS content of 65% by ohmic heating assisted evaporation (OVE) and conventional vacuum evaporation (VE). OVE was performed at 3 different voltage gradients (10, 12 and, 14 V/cm) under 25 kPa vacuums. VE was performed by using 1100 W heater under same vacuum condition. Energy and exergy evaluations of evaporation processes were performed by considering first and second laws of thermodynamics. Ohmic heating assisted vacuum evaporation was successfully applied sour cherry juice to obtain its concentrate. The performance evaluation of OVE system was conducted. Effects of voltage gradient applied during OVE on energy and exergy efficiencies of process were determined. Shortest process time was obtained at 14 V/cm (40 min) while the longest time was for VE (85 min). The energy consumption value of VE were higher than OVE process (p<0.05). OVE process applied at 14 V/cm had highest energy (48.63%) and exergy efficiencies (19.02%) (p<0.05). It was concluded that VE system need more improvement than OVE system since improvement potential (IP) value of VE process was highest. OVE process was recommended to be used as an alternative heating method for vacuum evaporation process of fruit juices.

Hamza Bozkir has completed his undergraduate education (2008) and Master (2010) studies from Sakarya University, Turkey. He is Researcher Assistant in Food Engineering Departmant, Munzur University, Turkey. He is still continuing PhD education in Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Section, Izmir, Turkey. He is working on food technology, especially microwave heating processing.

Apple juices are rich high nutritional value due to involving minerals, vitamins, phenolic compounds and antioxidant substances. Concentration of apple juices reduces cost of storage, packaging and transport, moreover juice becomes microbiologically and chemically more stable. The principle of application of microwave heating is absorbing the microwaves by increasing the temperature as a result of vibrations and friction between the polar molecules and ionic polarization. Vacuum microwave heating provide volumetric heating and concentration carried out quickly at a short time. The objective of this study is produce concentrated apple juice with vacuum microwave evaporator and rotary evaporator and comparing the process conditions and quality parameters. Apple juice was concentrated by different power levels (334, 502, 668 W at 500 mbar vacuum) at MVE and rotary evaporator (500 mbar and 82 °C). HMF, color and evaporation rates at these conditions were detected. As concluded, evaporation rates were found as 5.43, 11.50, 14.37 gH2O/min and HMF values were found as 2.08, 1.81 and 1.65 mg/L respectively for the powers of 334, 501, 668 W. The evaporation rate and HMF were found as 4.33 gH2O/min and 2.622 mg/L respectively for rotary evaporator. The total color differences were 1.70 for 334 W, 1.66 for 501 and 1.20 for 668 W. The lowest color difference, HMF value and the highest evaporation rate was found at the 668 W in comparison with rotary evaporator.

Hamza Bozkir has completed his undergraduate education (2008) and Master (2010) studies from Sakarya University, Turkey. He is a Researcher Assistant in Food Engineering Departmant, Munzur University, Turkey. He is currently pursuing PhD education in Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Section, Izmir, Turkey. He is working on food technology, especially microwave heating processing.

Apple juices are rich high nutritional value due to involving phenolic compounds. The phenolic compounds are important in food, because they can be provided as natural colorants or coloring foodstuffs or as antioxidants. The phenolic compounds have anti-allergenic, anti-artherogenic, anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic, cardioprotective and vasodilatory effects. The aim of this study is producing concentrated apple juice with vacuum microwave evaporation (VME), rotary evaporation (RE) and rising film evaporation (RFE) and comparing the effect of process conditions on the phenolic compounds. The apple juice concentrate was produced by a VME (668 W, 500 mbar and 82°C), a RFE (500 mbar and 82°C) and a RE (500 mbar and 82°C). The individual phenolic compounds of the sample were determined by High-performance liquid chromatography. Phenolic compounds of the apple juices are determined as procyanidin, chlorogenic acid, p-coumaric, catechin, epicatechin. Ferulic acid and catechol were not detected in the apple juices. As a result, it was determined that the chlorogenic acid was found higher in VME compared to traditional concentration. The lowest epicatechin of apple juice was detected in RE whereas the highest was determined in VME. The difference between the individual phenolics, which are procyanidin, p-coumaric and catechin, was found significantly higher (P<0.05). The VME method was superior depending on the preservation of individual phenolics, although higher degradation of individual phenolics in RE method.

Anna Waller graduated from the University of Wisconsin Eau Claire with a Bachelor of Science degree in Chemistry, Spanish, and Latin American Studies. Her previous work in physical chemistry has led to two publications in the Journal of Molecular Structure Her current interests lies in sustainable technological solutions to food insecurity and she is a PhD student of Food Science and Human Nutrition under the advising of Dr. Juan E Andrade at the University of Illinois, Urbana-Champaign. Her work analyzes micronutrient biosensors for rapid, low-cost nutrition diagnostics in resource-limited settings. She aims to apply and validate an optical biosensor to accurately measure Vitamin A in breast milk to determine the nutritional status of lactating mothers and her infants. By developing a rapid and inexpensive point-of-care measuring tool for Vitamin A, she wishes to contribute to the progress of identifying where specific micronutrient deficiencies manifest globally.

Micronutrient malnutrition or hidden hunger afflict more than 2 billion people worldwide, undermining current progress in economic development and health. Although countrywide food fortification programs in afflicted regions are present, many of these programs, which are often a partnership between a government-led quality assurance agency and food processing business, lack simple, easy to use instruments necessary to monitor and evaluate compliance. The WHO has developed general guidelines for design and development of analytical tools in low-resource settings known as ASSURED (Affordable, Sensitive, Specific, User-friendly, Rapid and Robust, Equipment-free, and Deliverable to end-users). The current work has developed a quality assessment tool for micronutrient sensors of food matrices consisting of 16 questions pertaining to the aforementioned criteria as well as their accuracy and validation. This study systematically reviewed existing micronutrient sensors for their adherence to these criteria. Keyword searches were conducted in Web of Science, PubMed, and Scopus. Of the 2,365 retrieved studies, 43 sensors from 44 studies were included based on inclusion/exclusion criteria in the systematic review. n=21 sensors met at least 50% of the proposed qualifications for implementation in low-resource settings for nutritional intervention monitoring. It was found that improvements to current sensors are necessary in terms of accuracy, use of standards, sample preparation, simplicity, equipment, implementation, and validation against the gold standard assay for successful implementation in subsistence marketplaces. This quality assessment tool for micronutrient sensors and their application to resource-limited settings can be used as a guide and assessment for future developments in food sensors.

Manuela Panic graduated from the Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, where she obtained title Master of Bioprocess Engineering, in 2016. In 2017, she enrolled for PhD in Biotechnology and Bioprocess Engineering, at the same Faculty. Currently, she is a Research Assistant in the Laboratory for Cell Technology, Application and Biotransformations at the Faculty of Food Technology and Biotechnology, University of Zagreb. Her research activities are related to extraction of phenolic compounds from food industry by-products, biocatalysts with enzymes and microbes and in vitro cytotoxicity in animal cell cultures. She had participated in the Croatian Science Foundation project “Green solvents for green technologies” in which she prepared natural ILs and DESs, extracted, identified and quantified phenolic compounds from grape pomace, estimated behavior of Candida antarctica lipase B and Saccharomyces cerevisiae in natural DESs and evaluated biological activities of grape pomace extracts in human tumor cell lines.

Food processing generates a substantial volume of solid organic by-products. Although they represent a rich source of bioactive compounds, only small amounts of these by-products are upgraded or recycled and are usually used for composting or even discarded in open areas potentially causing environmental problems. In the food industry, wine and oil by-products are the most abundant worldwide. Furthermore, grape and olive pomace have also been evaluated as a source of antioxidants due to a high content of phenolics. Another interesting by-product from oil production is flaxseed press cake, as a significant source of phenolic compounds lignans, obtained as a by-product of flaxseed oil production. Extraction techniques for such by-products for their evaluation and utilization should be based on green and sustainable technologies, by following the principles of green extraction. This can be achieved by: (i) improvements to and optimization of existing processes; (ii) use of non-dedicated equipment; and (iii) innovations in the processes and procedures used, including the discovery of alternative solvents. Herein, to establish environmentally friendly extraction methods for the phenolics contained in the above-mentioned food by-products, natural deep eutectic solvents were investigated as a green alternative to conventional solvents, coupled with alternative energy sources – ultrasound and microwave irradiation either used independently or simultaneously. Furthermore, biological activities of prepared extracts were valorized by determination of the antioxidant capacity by ORAC (oxygen radical absorbance capacity) and in vitro cytotoxicity on three cell lines (MCF-7, HEK293T and HeLa).

Xingchen Zhai, a 2nd year PhD candidate from Department of Food Science and Engineering, School of Chemical Engineering & Technology, Harbin Institute of Technology (HIT), Harbin, P.R. China. At present, she has been working as a visiting student at Beijing Institute of Radiation Medicine to develop her PhD project since last year. During the period, she has learned various skills in animal experiments, including establishment of animal model (such as subcutaneous tumor model, orthotopic tumor model and residual tumor model after surgical treatment), multiple drug administration methods, and a variety of techniques for tumor pharmacology (flow cytometric analysis, fluorescent quantitative real-time PCR and in vivo imaging etc. are included). Now her research is focused on the immunomodulation and antitumor effect of chitosan oligosaccharide.

Background & Aim: Chitooligosaccharides (COS) are hydrolyzed products of chitosan and have been reported to have various biological functions. The aim of this study was to evaluate the immunostimulatory activity of COS in vivo. Methods: Immunomodulation activities of COS were detected using normal mice, cyclophosphamide-treated immunosuppressed mice and irradiation injury mice. The effect of COS in the immune organs index and phagocytic rates of peritoneal macrophages were measured in the normal mice. The white blood cell counts, lymphocytes proliferation, natural killer cell activity and antioxidant enzyme activity were evaluated after COS administration in the cyclophosphamide-treated immunosuppressed mice. The effect of COS in survival period in the irradiation injury mice was also studied. Key findings: In the normal mice model, the administration of COS didn’t have adverse effect on immune organs and improved the phagocytic rates of peritoneal macrophages (P<0.05 at 80 mg/kg). Similarly, we manifested that the COS significantly restored the decreased white blood cell counts, lymphocytes proliferation (P<0.01 at 80 mg/kg), natural killer cell activity (P<0.01 at 80 mg/kg) and antioxidant enzyme activities (P<0.01 at 80 mg/kg) in the cyclophosphamide-induced immunosuppressed mice model. COS can also improve the survival rate in irradiation injury mice, significantly increase the spleen indices and up-regulate the CD4+/CD8+ ratio in the splenocytes. Significance: The COS had potential immunostimulatory activities, and it may be applied to patients with inadequate immune functions or developed as an agent in the functional food and pharmaceutical industries.

Hilal Ahmad Makroo completed under graduation (B. Tech Food Technology) and post-graduation (M Tech Food Processing and Technology) in 2010 and 2013 respectively. After completion of his post-graduation in August 2013 he enrolled for PhD as a Maulana Azad National Fellow in the Department of Food Engineering & Technology, Tezpur University, India. My research interests include ohmic heating of food material, novel food processing methods and modeling & kinetics of enzyme and microbial activity during processing of food material. Presently he is a Commonwealth Scholar at the Department of Chemical and Process Engineering, University of Surrey UK, under the Commonwealth Split-site scholarship 2016-17

Pineapple (Ananas cosmosus) juice is very popular for its pleasant aroma and flavor. Thermal processing is most commonly used to extend shelf life of fruit products like pineapple juice. Therefore, the aim of present study was to evaluate the effects of electric field strength (EFS) on various attributes of pineapple juice during ohmic heating (OH). The juice was heated to 80°C at 16 V/cm and held at 80°C for 1 min at various levels of EFS, followed by immediate cooling. The juice was also heated by the conventional or hot water (HW) method with same heating profile as that of OH. Fresh and thermally treated samples were analyzed for Poly-phenol oxidase (PPO) activity, Color, Total phenols (TP) and Hyrdoxymethylfurfural (HMF). The electrical conductivity changed linearly from 0.143 to 0.286 S/m when the temperature rises from 25 to 80°C. The PPO activity was reduced by 50% with HW treatment, and the reduction in PPO activity followed a logarithmic trend (R2=0.965) with the EFS. The color parameters ‘L’ (dark to light) increased with HW and OH at 36 V/cm, where as it remained closer to fresh juice by OH at EFS of 16-32 V/cm treatments. The value of ‘a’ (green to red) decreased with EFS, however at 36 V/cm during OH the ‘b’ (blue to yellow) showed a sharp increase. Ohmic treatment at 16-24 V/cm was found to retain higher amount of TP comparatively, on the other hand the EFS had a positive relationship with HMF formation. Therefore, it was found that EFS has a strong effect on PPO inactivation and HMF formation in pineapple juice. Also, the ohmic heating process can be developed to replace conventional thermal processing of pineapple juice with improved product quality

Mannan Hajimahmoodi received Pharmacy Doctorate and PhD of Food Science and Nutrition from Tehran University of Medical Sciences (TUMS). She is Vice Chancellor of Food and Drug university of Medical Science, since 2013. Now she is the Professor of Drug and Food Control Department, Faculty of Pharmacy, TUMS. She has published many papers and managed more than 20 projects about food and nutrition. She is Skillful in analytical instruments such as HPLC, GC/FID, IR, UV, and highly interested in analytical methods about food safety and quality

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by spectrometric method. The results showed the significant difference between the four brands`s total phenols, flavonoids and vitamin C level (P<0.05). The total phenolic content in the samples was ranged between 28.39 to 114.20 mg gallic acid equivalent per liter/L (mg GAE/L). The range of total flavonoids were measured between 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the ascorbic acid concentration in commercial orange juices was determined between 29.95 to 93.08 mg/L. The obtained results showed the level of determined parameter in commercial orange juice was significantly less than fresh orange juice and it seems that an international standard is required to avoid cheating in this industry.

She has been working for Ministry of Food and Drug Safety, Republic of Korea for eight years. She was working for food contaminants, food additives and new hazardous substances, and currently she is in charge of veterinary drugs.

National monitoring of veterinary drugs and their metabolites should be conducted to manage potential risk for human and environment, thus Korean government institutes have performed monitoring veterinary drug residues for this purpose. In Korean Food Code, the multi-residue analysis method of 47 veterinary drugs with LC-MS/MS was established to ensure the safety of fishery products. In this study, we extended the number of target drugs to 75 for the improvement in efficiency to monitor their illegal use or abuse. A simple method for sample preparation based on the QuEChERS method, using disperse SPE (Solid-phase extraction) extraction with C18 and PSA (Prostate-specific antigen), was applied. The extracted samples were analyzed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). The analytical method was validated using three kinds of matrix (shrimp, eel and flat fish) at MRL levels (Manufacturing Readiness Level) according to the Codes guidelines (CAC/GL 71-2009). The coefficients of determination (r2) of matrix-matched calibration were higher than 0.98 for all tested compounds. The average recoveries and the percent of relative standard deviations (RSD) were ranged from 70~116% and 0.97~22.62%, respectively. These results suggest that the established method is sufficient for use as a screening method for contaminants at the MRLs, and suitable for multiresidue analysis of various veterinary drugs in fishery products. We also performed monitoring of veterinary drug residues in fishery product samples purchased from domestic markets in South Korea. The several kinds of drug residues such as oxytetracycline were detected at the levels below MRLs.

Jae Hyung Mah has completed his BS, MS and PhD from Korea University, Republic of Korea and Postdoctoral studies from University of Wisconsin-Madison and Washington State University, USA. He is a Professor of Food and Biotechnology at Korea University (Sejong Campus), Republic of Korea. He has published about 50 papers in reputed journals and has been serving as an editorial board member and referee for several peer-reviewed journals in Food Science and Technology. His research focuses on the analyses of hazardous chemicals and microorganisms in fermented foods and development of novel protective and preservative strategies such as application of genetically designed starter culture to food fermentation and inactivation kinetics of foodborne pathogenic and spoilage microorganisms exposed to chemical, physical and biological intervention treatments.

Kimchi is a group of Korean traditional fermented vegetables, which includes Gat (leaf mustard) kimchi. Leaf mustard is one of the main ingredients used for the preparation of various kimchi staple and provides unique flavor and spiciness of Gat kimchi. Lactic acid bacteria (LAB) contribute to the flavor development and preservability of kimchi, but produce biogenic amines (BA) during fermentation, posing potential safety risks. This study was conducted to investigate the BA-related risks by measuring BA content in Gat kimchi samples and determining bacterial contribution to the BA content. Total BA content of the samples did not reach the recommended safety limit (1,000 mg/kg for food) before the over-ripening period. In contrast, high levels of vasoactive (tryptamine, β-phenylethylamine and tyramine) and putrefactive amines (putrescine and cadaverine) were detected in over-ripened samples, reaching the toxic thresholds of several biogenic amines. There also appeared to be positive correlations between BA content (viz., vasoactive and putrefactive amines) and acidity (an indicator of kimchi ripening) of Gat kimchi samples. Taken together, the accumulation of BA in Gat kimchi occurs during fermentation, which indicates that BA-related risks increase as ripening progresses excessively. Meanwhile, BA production by LAB strains from the samples at different ripening stages was measured to evaluate the influence of acidity (viz., ripening degree) on microbial activity (and/or community) to produce BA and, consequently, on BA content in Gat kimchi. Most LAB strains produced BA at low levels, while some LAB strains from over-ripened samples produced high levels of tyramine, which means that the pattern and strength of BA production by LAB strains are dependent upon the ripening period of kimchi, probably because of the change of microbial community. Therefore, the relationship between the successive change of microbial communities and accumulation of BA in kimchi needs to be further investigated to reduce BA formation.

Pelin Onsekizoglu Bagci was graduated from Department of Food Engineering, Hacettepe University (Ankara, Turkey) at 2002. She received her MSc (2005) and PhD (2010) degrees from the same department. She completed a Postdoctoral research focusing synthesis of nanocarrier structures in the lab of Prof. Dr. Sundaram Gunasekaran at University of Wisconsin-Madison. She currently is an Associate Professor in the Department of Food Engineering at Trakya University, Edirne, Turkey. Her primary research goals are directed toward analyzing potentialities of membrane operations for non-thermal processing of fruit juices. Her research activity has mainly concerned with the modelling and analysis of the operating conditions, the comparisons between the proposed integrated membrane operations with the conventional ones in terms of efficiency and quality attributes.

Reverse osmosis (RO) has been of interest to the fruit juice industry for about 30 years. Despite its many advantages, one of obstacles to the widespread use of RO membranes is their proneness to surface fouling, which may result in declined permeate flux. It has been demonstrated that increasing surface hydrophilicity of the polymeric membranes can reduce affinity of organic foulants and increase transmembrane flux. Low pressure plasma treatment is an emerging technique to rapidly and uniformly modify surface characteristics of membrane without affecting bulk material. In this study, commercial cellulose acetate (CA) membranes have been treated with low pressure nitrogen plasma (LPNP) to improve performance during RO of fruit juices. The effect of plasma power and exposure duration on surface properties has been characterized by surface free energy (SFE) components. The performance of novel LPNP modified RO membranes were compared with that of commercial ones based on flux profile and concentration degree achieved during RO of pomegranate juice. The descriptive components of SFE of the membranes revealed that surface hydrophilicity was significantly improved following LPNP modification. However, no direct correlation was observed between hydrophilicity and plasma power or exposure time. Of all process parameters tested in this study, 90W plasma power with an exposure time of 15min exhibited the most hydrophilic nature, which were determined mainly by the electron donor component of SFE (γSV-) and SFE of interactions (∆Giwi). The CA RO membranes modified using selected LPNP parameters were performance benchmarked against commercial ones. The benchmark tests showed about 108-117% improvement in permeate flux throughout the operation without compromising selectivity

Christian Folch Cano is an academic at the Faculty of Agricultural Engineering at the University of Concepción since 2015. He completed his Ph.D. in Chemistry at the University of Chile. His research interests are in bioactive compounds as antioxidants from natural products, agro-industrial residues and agri-food matrices. In recent years, he has focused on the application of adsorbent polymers to concentrate the antioxidants of industrial vinification wastes.

Grape pomace (GP) is a by-product of wine industry and consists mainly of stems, seeds and skins. Correspond to a 20-25% of the weight of the grape crushed for winemaking. However, in Chile the large quantity of GP produced was dumped and resulted in environmental waste; only a small amount of GP was used as soil fertilizer. Antocyanins, catechins, procyanidins, flavonol glycosides, phenolic acids and stilbenes are the principal phenolic constituents found in GP. The composition of GP and their biological and functional properties postulate to GP as source of functional food ingredient or pharmaceutical compounds. However, the production of purified phenolic extract is usually costly, and organic solvents are usually used. The use of organic solvent generates new environmental problems and health impact on the workers. In this study, we obtained simple ethanolic extracts by milling and maceration of cabernet sauvignon, cabernet franc, cabernet rose, merlot, syrah and Carmenere pomaces. Their PC contents were measured by Folin-Ciocalteu (FC) assay with and without PVPP (polyvinyl polypyrrolidone) adsorption in ethanolic, aqueous and pH controlled solution. The results showed an average adsorption PC of 36.46, 70.66 and 76.30% respectively. We corroborated the anthocyanins and the simple flavonoids adsorption by the analysis of GP HPLC-DAD (high-performance liquid chromatography with diode-array detector) profiles. In addition, for GP extracts their antioxidant capacity by ORAC assay and DPPH were related with the corrected phenolic contribution to experimental total phenolics value. These results point to potential uses of the proposed polymer to concentrate and determine the PC contribution without interference by the FC assay in complex matrices such as antioxidant-containing food products or antioxidant extracts. Acknowledgements to FONDECYT for the project 11140256

Since1993 he is a professor of enology in the department of food technology, faculty of agronomy in the University of Republic, Uruguay. He has completed his doctorate in Food Sciences from ENSAM, University of Montpellier, France in 2005. Before that he did his masters in viticulture and enology from Technical University of Madrid, Spain in 1992. In 1987 he completed his degree in agricultural engineering from faculty of agronomy, University of Republic, Uruguay.

The antioxidant capacity (AC) of wine is related to its polyphenolic composition. Genetic factors have a significant impact on the composition of grapes and wines. The wine-growing conditions modify the extraction of compounds from grape skins and seeds. The aim of this study was to evaluate the antioxidant capacity and the polyphenolic composition of the red wines of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Marselan and Tannat produced by two alternative methods of winemaking. The wines were elaborated by delayed extraction of anthocyanins plus extended maceration (DEA + EM) and by traditional maceration (TM). The wines were produced using 70 kg of grapes in each winemaking, with two replicates. The polyphenolic composition and AC were analyzed at 6 months after vinification. Phenolic families were quantified using classical spectrophotometric methods, while AC was evaluated using DPPH(2-propanol) and ABTS (1-butanol) methods. The AC values obtained with each method were significantly different. The wines of the different varieties showed significant differences in the polyphenolic composition. Tannat and Marselan wines had the highest antioxidant capacities and the highest polyphenol contents. Polyphenol indices were significantly correlated with AC measurements. Winemaking techniques showed a significant impact on the phenolic composition of the wines although this fact did not affect their AC. It can be concluded that the grape variety and the vinification conditions determined important differences in the polyphenolic composition and in the antioxidant capacity of the wines. The polyphenol contents of the wines of each variety presented great differences that can determine important variations in their sensory properties and chemical evolution.

Since1993 he is a professor of enology in the department of food technology, faculty of agronomy in the University of Republic, Uruguay. He has completed his doctorate in Food Sciences from ENSAM, University of Montpellier, France in 2005. Before that he did his masters in viticulture and enology from Technical University of Madrid, Spain in 1992. In 1987 he completed his degree in agricultural engineering from faculty of agronomy, University of Republic, Uruguay.

The color and composition of young wines depends mainly on the grape variety and the state of maturity of the berries, as well as on the oenological techniques used in the elaboration and stabilization of the wine. The aim of this study was to evaluate the color and pigment composition of red wines produced by alternative procedures of winemaking and different grape varieties. Wines of Tannat, Syrah and Merlot were made with different procedures. An addition of maceration enzymes (ENZ) and a cold pre-fermentative maceration (CPM) were compared with control wines, produced by traditional maceration (TM). Two batches of grapes (70 kg each one) were employed for each treatment. Color and polyphenolic families were measured by standard spectrophotometric methods. The pigment composition was evaluated using HPLC-DAD (high-performance liquid chromatography with a diode-array detector). Tannat wines had the highest intensity of color, red (a*), anthocyanin content and the lowest luminosity (L*). Maceration enzymes increased color intensity and red color, and decreased the brightness of wines of all varieties. The main impact on color was observed in Syrah, where the color intensity of ENZ wines increased 19.0% with respect to the control. CPM established increases in color intensity and total content of polyphenols, anthocyanins and proanthocyanidins in Tannat and Merlot wines. The concentrations of anthocyanin-derived pigments were not significantly modified by winemaking practices. The anthocyanic profile of the wines showed significant differences between the varieties. Syrah wines had the highest proportions of malvidin and acetylated glycosides, whereas Tannat had the highest proportions of delphinidine, petunidine, coumarylated and non-acylated glucosides. The discriminant analysis of the data showed a significant separation of wines from each variety since the profile of anthocyanins showed the varietal fingerprint, regardless of the processing alternatives. The anthocyanic profile of wines depends mainly on the variety rather than the effect of the alternative winemaking techniques.

Su Hyun Hong has completed PhD and Postdoctoral studies from Dongeui University College of Korean Medicine. She is the Professor of Dongeui University College of Korean Medicine. She has published more than 30 papers in journals. She is named in the Marquis Who’s Who Publication Board 2016

The roots of Platycodon grandiflorum (PG) is one of the traditional herbal medicines commonly used to treat coughs, phlegm, and bruises in traditional medicine. PG is also known as "Doragi" in Korea and is one of the main ingredients of “Bibimbap” and widely used as food. The purpose of this study was to study the anti-oxidative and anti-tumor effects of PG to investigate the possibility of using PG's ethanol extract as a functional food to prevent cancer. PG showed the anti-oxidant activities in 2,2-diphenyl-1-picrylhydrazyl radical, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical and ferric reducing antioxidant power assay. In addition, PG showed the highest inhibitory effect on cell proliferation in A549 lung adenocarcinoma cells than in H460 large cell lung cancer cells, MCF-7 breast cancer cell, Hep3B liver cancer cells and RAW264.8 macrophagy cells. Interestingly, PG clearly induced autophagy by changing the autophagy-related genes such as LC3, beclin-1, and ATG3. These results suggest that PG can effectively overcome oxidative stress and autophagy deficiency, which cause cancer development. Although more research should be done, PG seems to be an attractive material as a functional food to prevent lung cancer.