Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 19th International Conference on Food Processing & Technology Paris, France.

Day 3 :

  • Oral Session 3
Speaker

Chair

Mirjana Menkovska

Ss.Cyril and Methodius University, Macedonia

Speaker

Co-Chair

Jean-Francois Hocqette

INRA, France

Session Introduction

Sanaa Ragaee

University of Guelph, Canada

Title: Chickpeas as a functional food ingredient for the gluten-free industry
Speaker
Biography:

Sanaa Ragaee is an Adjunct Professor and Cereal Program Manager at The Department of Food Science having extensive research experiences working with the grain industry in Canada such as millers, bakers and food developers. She is highly skilled in the fields of grain chemistry and biochemistry. Dr. Ragaee has been working in the areas of effects of processing on bioactive components in cereal products, functionality of different prebiotics on the shelf life and quality of frozen dough, ingredient interactions and their functionality in different formulas, gluten-free products and developing high fiber functional wheat products for the functional food industry. All research projects in Dr. Ragaee laboratory are supported by several food industries in Canada.

Abstract:

The global gluten-free market is growing rapidly. A major short coming in gluten-free products is their short shelf-life and low protein content. The quality of pasta and cookie products depends on the presence of gluten proteins in wheat and their ability to form a network structure. The absence of a strong protein network is a big challenge in the production of gluten-free pasta due to its structural function to prevent dissolution of pasta during cooking. While in cookies a good protein network prevents crumbling of cookies after baking and its extends shelf-life. Protein gelling is an important functional property that could determine the ability of protein to form appropriate structure in food products. Proteins association and dissociation during heating depend on pH and salt concentration. Chickpeas is rich in protein (18-25%) with high biological value due to the equilibrated amino acids composition, and relatively reduced content of anti-nutritional factors. The present study investigated the effect of different pH conditions and salt concentrations on the functionality of chickpea flour or its protein when incorporated in different gluten-free formulas. Rheological properties of the different formulas were investigated. In addition, baking quality and shelf-life of the products (pasta and cookies) were evaluated. Results demonstrated that chickpeas hold a promise as a functional food ingredient for the gluten-free industry primarily to enhance nutritional and baking qualities of the final products.

Julijana Tomovska

University St. Kliment Ohridski, Macedonia

Title: Determination of vitamin c in different types of milk
Speaker
Biography:

Julijana Tomovska completed education Chemical Faculty in Skopje, graduated January 1985, Postgraduate studies in the field of biochemistry January 2001. The first work was 1985 in the textile factory in Bitola as a director of dying section. From 1989 worked in Clinical centre, Dr. Trifun Panovski, in the section of laboratory research as qualified coworker in Biochemical and Hematology Laboratory. From 2003 she was assistant of Chemical sciences at University St. Kliment Ohridski Faculty of biotechnical Sciences - Bitola. In 2005 year she acquainted PhD in Chemistry and she started to work as assistant professor. From 25.12.2012 until 24.05.2015, was Dean of Faculty, regular Professor is from 12.09.2013. For now is member in Senate of University also is member in 12 Editorial Board and Reviewer in several Јournals. She has worked in many scientific projects of international and domain research. She is actively involved in scientific research work in the area of chemistry, biochemistry and biotechnology. She is author and co-author of many scientific papers 120.

Abstract:

The major of consumed food is rich with antioxidants that have a protective role of the human cells against the oxidative damage. Vitamin C represent one of the most known antioxidants, and an investigation on it was performed in different types of milk. The antioxidant characteristics of vitamin C stems from the fact that it is exclusively good electron donor, and it represent a reducing agent neutralizing the free radicals. In the investigation as a medium were used a few types of milk: raw cow and sheep milk, sterilized whole milk and nonfat milk, milk with addition of vitamins (vitaminized milk), and chocolate milk. Sample extraction was performed according to the method described by Roe and Kuether with certain modifications. Determination of vitamin C was done by spectrophotometer (Spectro Quant Pharo 300 – Merck) at 520nm using calibration curve according to the method of Al-Ani. The highest content of vitamin C was obtained with the vitaminized milk with the maximal value of 1,20 mg/dL, while the minimal value was obtained with no fat milk of 0,1 mg/dL. With addition of vitamin C in milk the antioxidant capacity of milk was improved. In addition to this, daily essential vitamin intake in the nutrition was also improved. Taking into regard  the above stated, it was concluded that it is reasonable to add vitamin C in milk and to obtain milk with supplements having status of functional food, providing so a number of benefits for the consumer health.

Wimonwan Wattanawichit

Crop Processing Research and Development Group, Department of Agriculture, Thailand

Title: Fructans powder from Shollot (Allium ascalonicum L.)
Speaker
Biography:

My name is Wimonwan Wattanawichit. I have been a research scientist at Department of Agriculture, Government of Thailand, in sector of crop processing research and development since 2009. My research interests relate the bioactive ingredient in neutracentrical and cosmeceutical products such as prebiotics agent, phenolic compound, essential oil, antioxidants. Recent research projects were, Fructo-oligosaccharide from Microbial Enzyme and Application in Fruit Juice beverage, Evaluation of Phenolic Compounds and antioxidant activity in Functional Food Processing from Corn.    

Abstract:

Fructans are Fructo-oligosaccharide (FOS) and inulin that are functional food ingredients as prebiotics. It was found in varieties of plant, starchy roots, fruit and vegetable. The effects of heat pump drying and extract conditions on fructans content were investigated. The results showed that fructans content in dried shallots reduced from fresh shallot to 21.22 % and 18.22 % dry wt. after drying until constant moisture content for 21 and 18 hours at 45 and 50C respectively. For extraction, effect of four solvents, water, 70% v/v ethanol, 500 mg/L CaCO3 and 500 mg/L CaCO3 in 70% v/v ethanol were investigate for three type of onion like bulb viz. onion, red onion and shallot. The appropriate solvent that had highest ability to extraction fructans was water and the fructans content in shallot was higher than red onion and onion that were 8.105 ± 0.185 6.225 ± 0.081 and 0.034 ± 0.005 % fresh wt. respectively. The optimal ratio of shallot and water was 20:100. Afterward, the fructans extract were dried by spray drying. Fructans powder was pale yellow to light pink, low water activity and individual shallot flavor. Moreover, it had total fructans content 46.76 % that similar to fructans content in commercial fructans from chicory root.

Speaker
Biography:

I am Khansa Osman Mahjoub Ibrahim, born in Sudan 1980, Ph.D holder  in Agricultural Economics ( University of Khartoum, 2015). I worked as lecturer in Sudan Open University. Teaching of Biology, Zoology, Botany and Economics(2006-2009) .  Lecturer – University of Khartoum.Teaching of food science and agricultural economics (all divisions) 2010-2013.

Abstract:

Statement of the problem: Sudan has several climatic zones that support production of various crops in addition to being rich in its natural resources. The fertile land and variation in weather are suitable for producing cereal crops, oil   seeds, cotton, vegetables and fruits and sugar cane in addition to livestock production. Sudan’s economy is predominately agricultural (including crops, livestock, forestry, wildlife and fisheries) which contributed about 30.6 % of the GDP in 2013. The rate of growth of the GDP increased from 1.4% in 2012 to 3.6% in 2013. The rate of growth of the agricultural sector, on the other hand, decreased from 5.7 % in 2012 to 3.5 % in 2013 due to unfavorable rainfall conditions in the rain-fed subsector. Some 3,5 and3,6 million Feddan of irrigated land were cultivated in 2012 and 2013 respectively compared to 37.6 and 47 million Feddan of rain-fed land  cultivated in 2012 and 2013 respectively. The food grains included irrigated wheat and sorghum and millet. The latter two  are  both irrigated and rain-fed. The purpose of this study is to investigating the production and the marketing systems of food security crops (mainly food grain) in the Sudan,. Results showed that most of the agricultural production in Sudan is in the rain-fed, precisely the traditional farming and the semi-mechanized one. Climatic change, namely rainfall variability and soil degradation are the most important factors that caused loss of potentiality of farming and resulted in low productivity and production and hence limited food availability.. The study showed that the marketing of food grain is still inefficient. The marketing margin has grown sharply over time, especially for sorghum followed by wheat and then millet since early 1990s with the privatization and liberalization polices. To rectify the marketing of grain, the study recommend certain measures which include timely and sufficiently accurate market and food security information, consistent policies that reduces speculative behavior of grain traders, and enhancing market connectivity especially between the food deficit and surplus zones.

Yuksel Abali

Manisa Celal Bayar University, Turkey

Title: Degumming of Nigella sativa oil by phosphoric acid
Speaker
Biography:

Yuksel Abali was born in Kula- Manisa, Turkey in 1965. He graduated from Selkuk University, department of chemical engineering in 1986. He has a doctorate from Ataturk University in the field of chemical technology in 1994. He has been working as a professor at the department of chemistry at Manisa- Celal bayer University. He has expertise in the area of boron compound production, hydrometallurgy, biodiesel and vegetable oils.

Abstract:

Removal of phosphatide which cause turbidity in fats, lipids with sugars and proteins, colloidal sized pulps from raw oil with hydrolysis are called degumming (removal of sticky substances). In today's edible oil industry, degumming is done with concentrated phosphoric acid solution. Nigella sativa and its oil have been used in millions of people “to support healt” for centuries in Africa, Asia, the Middle East, America and Europe. Nigella sativa (black cummin) is a plant of the family Ranunculaceae. Thymoquinone (TQ), an important component of the Nigella Sativa oil, is known as a traditional healing resource due to its potential medical properties. As a result of scientific researches; vitamins, active ingredients and essential fatty acids, found in the Nigella Sativa, are the leading products that are recommended to be consumed by scientists.  At the same time, clinic findings and scientific evidence of its effectiveness has attracted the attention of modern medicine of the Nigella Sativa has been preferred for therapeutic purposes. At the same time the efficiency has been scientifically proven, Nigella Sativa has attracted the attention of modern medicine and has been preferred for therapeutic purposes.In this study, degumming of the cold pressed Nigella Sativa oil was carried out using phosphoric acid solutions. Process parameters including, temperature, water and H3PO4 amounts, stirring speed and stirring time were examined. 

Speaker
Biography:

She is currently an assistant professor in the department of food and nutrition, Faculty of Chemical Sciences at National University of Asunción, Paraguay. She did her B. Sc in Food Technology from Faculty of Chemical Science at National University of Asuncion there after post-graduation in Nutrition and Public Health from University of Emory- USA. He is the author of many national and international publications.  

Abstract:

Iron deficiency   results in anemia and poor growth, physical and   mental performance in the early age of school children. Epidemiological status of micronutrient deficiencies in the Paraguay, indicate that iodine and iron deficiencies in  the populations  are the  most  relevant micronutrients deficiencies. At present School Feeding Program implemented for both,  Education and Health  Ministry  at primary school in Paraguay promote fortified  food consumption, like bread , cookies  and other cereal based to contribute to reduction of anemia prevalence. The product was formulated and developed based  on  a traditional recipe of the  chipa,  a stapled food similar to bread, which is made with a mix of yuca starch, eggs, margarine, milk and fresh cheese. For the purpose of this study, the food called chipa traditional was  fortified with a premix of iron and vitamins which was specially desgined to ,  It is concluded that the incorporation of iron through a vitamin core as an ingredient in the preparation of traditional chipa improves the nutritional value and bioavailability of iron corroborated through an analysis of composition of iron in the product, thus obtaining a fortified product and affordable. The supply of iron in traditional chipa was 3.07 mg / 50 g, covering 22% of the RDI. the product acceptability test was conducted in a public school levels achieved with these tests are considered favorable for the work done being 89% the value of product acceptability.

  • Young Researchers Forum
Speaker

Chair

Osama O Ibrahim

BioInnovation, USA

Speaker

Co-Chair

Ozlem Tokusoglu

Celal Bayar University, Turkey

Speaker
Biography:

The presenting author 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 been participated in 9 projects. She has 9 international and 4 national scientific papers. Additionally, she has presented a large number of 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.

Abstract:

Mold growth on the surface of Turkish fermented sausages during processing is a manufacturing practice defect and changes in relative humidity and temperature of ripening rooms can allow this problem. The aim of this study was to investigate the effect of dipping into chitosan (C)-essential oil (thyme (T) and rosemary (R)) solutions on the surface mold growth, the internal microbial population and physicochemical properties of Turkish fermented sausages (sucuk) during processing for 12 days. The sausages were dipped into different solutions at the 4th day of fermentation and six different treatments were obtained: control (distilled water), 20% potassium sorbate (PS), 1% acetic acid (AA as a chitosan solver), 1%C, 1%C+1%T (CT), 1%C+1%R (CR). Chitosan and essential oil treatment resulted in significant inhibition of surface mold growth on the sausages after dipping at day 4. PS and CR had the lowest mold count at the end of processing. Internal microbial population did not significantly affected by C or CT and CR applications. Lactic acid bacteria, dominant microflora of fermented sausages, were lower in C, CT and CR sausages than control and AA sausages. However, LAB counts of these sausages were between 8.68-8.93 log cfu/g at the end of processing, indicating no negative effect on fermentation and ripening. The sausages with C, CT and CR and control had higher moisture, aw and low pH values than PS and AA sausages. Dramatic mold growth on the control sausages caused the higher moisture and aw at the end of processing. Neither CT nor CR did not significantly affect the sensory properties, but increased the taste and odor scores. The results indicated that the combination of chitosan and thyme or rosemary essential oils inhibits the surface mold growth and improves the stability and safety of the product.

Speaker
Biography:

Hamid Kheirkhah received a Bachelor of Science in Agricultural Engineering from The University of Mazandaran in Iran in 2005. He continued his study to complete a Master of Science in Animal Nutrition (2008) and a Master of Science in Food Science at The University of Reading in England (2011). In 2015 he joined the University of Auckland as a PhD candidate. His research focuses on the extraction of valuable bioactive compounds using green extraction approach and production of value added products from food waste and food by products.

Abstract:

This study was designed to investigate the recovery of phenolic compounds from kiwifruit processing by-products using subcritical water extraction (SWE). SWE is a powerful technique has been shown to be a feasible option as a green extraction procedure for the functional bioactives. The effect of key operating conditions was determined by altering the extraction temperature (170–225 ºC), time (10–180 min) and pH (2, 10) under a constant high pressure (50 bar). The total phenolic and flavonoid contents, as well as the antioxidant capacity of extracts, were assessed using Folin-Ciocalteu assay, aluminium chloride colorimetric assay, 2,2’-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) and ferric reducing antioxidant power (FRAP). To evaluate the feasibility of SWE technique the results were compared with those obtained using conventional solvent extractions and microwave-assisted extraction. High recovery of phenolic compounds (60.53 mg CaE/ g DW) was gained at 200 °C and extraction time of 90 min  presented 20-, 15-,7.5-fold higher value than ethanol, methanol(80%) and acetone (70%) extraction respectively. Besides, both SWE and MAE have demonstrated shorter extraction time and higher extraction yield, but MAE entails a higher economical cost.  HPLC-DAD analyses was performed to identify individual phenolic compounds extracted under the optimum conditions (200ºC/ 90min/ neutral pH) which protocatechuic acid, (+)-catechin, chlorogenic acid, p-coumaric acid and caffeic acid were found to be the most abundant phenolic compounds. Furthermore, the formation of Maillard reaction products during SWE was investigated, and the content of 5-hydroxymethylfurfural (5-HMF) was determined using HPLC. The results exposed a potential formation of antioxidants from natural phenolic compounds under subcritical water conditions. The outcomes of this study indicated that subcritical water is an effective solvent to extract certain phenolic compounds, and in many cases more advantageous than conventional techniques. 

Speaker
Biography:

Master of Pharmacy with practice in open and hospital pharmacy. Currently she is a Ph.D. student in the department of food sciences, Medical University of Gdańsk. The topic of work is related to the subject of the dissertation. She is the author of publications about functions and levels of testosterone, cortisol and vitamin D in athletes bodies. She is also active athlete with national and international successes and trainer.

Abstract:

Nowadays, there is pressure in the society to achieve more and more spectacular sports results. Active people often reach for exogenous hormones to accelerate the process of adaptation of the organism to the effort and to achieve satisfactory results. One of them is sold as a diet supplement dehydroepiandrostendion (DHEA). The aim of the study was to determine the effect of DHEA supplementation by athletes on the concentration of dehydroepiandrostendione and cortisol in their body. For study 13 athletes aged 21-33, that declared DHEA supplementation were selected. Levels of hormones were tested before (2 weeks) and during (4 weeks) supplementation with DEMEDITEC ELISA immunoassays. Samples were collected as recommended by the producer, weekly on Saturday at 10 am. STATISTICA 13 was used for statistical evaluation. The mean DHEA levels in the first two weeks of study prior to initiation of supplementation were 454,649 ± 277,143 (175,603 - 973, 441) and 778,920 ± 584,416 (221,102 - 1781,2) respectively. After a week of application, the concentration of hormone increased significantly in all subjects, Reaching an average of 3909,555 ± 5568,371 (509,249 - 20447,25). In the following weeks the amount of hormone fell. The greatest concentrations were achieved after one or two weeks of supplementation. After 4 weeks of use, the DHEA level returned to the pre-supplementation level, or for those who did not reach the normal range, reached a value suitable for age and gender. There were no changes in cortisol concentrations observed that could be associated with DHEA supplementation. Modifications in steroid hormone concentrations can lead to increase of athletes’ strength, performance and fitness, by affecting the muscle growth, bone density, nervous system regeneration, and others. Physical exercise, especially sports training, causes adaptive changes throughout the organism, including the motor, nervous and hormonal systems.  

Speaker
Biography:

Currently, during my PhD I’m working on the improvement of citrus juices yields and quality, and the valorization of citrus residues by the extraction of bioactive molecules with innovative technologies. I participated in many congresses and scientific days in France and Lebanon.  My research work has been valued by 3 articles that will be submitted to peer-reviewed journals.  During my master years, I did several internships in research laboratories. I worked on the quantification of mycotoxins in apples and on the monitoring of the phenolic maturity of grapes. I also worked on the valorization of vine shoots by the extraction of polyphenols and on the delignification of rapeseed straw. I have also participated in a conference for raising awareness on dual-use concerns in Biotechnology organized by Middle East Scientific Institute for Security, Amman, Jordan. 

 

Abstract:

Citrus juices are perceived as healthy foods by consumers due to their richness in fibers, vitamins, minerals and specially antioxidants compounds, such as carotenoids, ascorbic acid (vitamin C), and phenolic compounds (flavonoids).  Studies have shown that the total antioxidant capacity of citrus juices contributes to the prevention of degenerative diseases and cancer. The production of citrus juices leads to huge amounts of residues such as peels, pulps, and seeds. Citrus peels are also a rich source of polyphenols and antioxidants. In our study, two objectives were targeted:1- the improvement of the nutritional quality of citrus juices; 2-the valorization of citrus peels obtained after juice extraction. An innovative technology: pulsed electric field (PEF) was used. Whole citrus fruits (orange, pomelo, and lemon) were treated with PEF. After PEF treatment of the whole fruits, fruits were cut, pressed for 30 min at 4 bars and the obtained juices were analysed. Citrus peels were also pre-treated with PEF followed by a diffusion process in 50 % ethanol-water for 1 hour at 50 ˚C. PEF is a non-thermal technology, based on the electroporation of cell membranes. Whole fruits or stack of peels were placed with water in a treatment chamber between two plane electrodes. The electric field strength was 3 kV/cm for PEF treatment of the whole fruit and 10 kV/cm for PEF treatment of peels. 

PEF treatment of whole fruits before pressing increased the total juice yields by 24 % for orange, 35 % for pomelo and 58 % for lemon. The cellular membranes permeabilization during PEF treatment improved the release of polyphenols from the inner parts of the cells into the juice by 39 % for orange, 66 % for pomelo and 135 % for lemon. PEF pretreatment of orange peels increased the yield of extracted polyphenols (22 mg/g DM) as compared to untreated orange peels (12 mg/g DM).  The obtained results evidence the good perspectives for application of PEF treatment on different citrus fruits in the juice production industries, to improve the nutritional quality of the juices. PEF can also be used as an emerging technology for the management of citrus wastes.
 

Speaker
Biography:

Nguyen Thi Hang is a MSc student in Food Science at Faculty of Food Science and Nutrition, University of Iceland, Iceland. She received her Bachelor’s Degree in Food Technology in 2008 from Nha Trang University, Vietnam. In 2015, she attended the advanced training and research course in the field of Quality Management in Fish Handling and Processing under a United Nations fellowship at Marine Research Institute, Iceland for 6 months. Her interest research is related to lipid oxidation in food products.

Abstract:

The stability of air and vacuum packaged cobia fillets (Rachycentron canadum) were studied during frozen storage up to 5 months at –18 °C and – 25 °C. Cooking yield, water content, total volatile basic nitrogen (TVB-N), lipid hydrolysis and oxidation were measured to evaluate the effects of the packaging methods and storage conditions on the quality degradation of the fillets. The lipid and phospholipid contents decreased significantly for all experimental groups, except for vacuum packed fillets stored at -25 °C, whereas the amount of free fatty acids (FFA) increased considerably, indicating enzymatic activity throughout frozen storage period. The formation of lipid hydroperoxides (PV) and thiobarbituric acid reactive substances (TBARS), markers of lipid oxidation, significantly increased with prolonged storage time. Storage temperature and time proved to be important factors with regard to lipid degradation of cobia fillets during frozen storage. A lower storage temperature had more preservative effects on the lipid stability of the cobia fillets. Furthermore, the results obtained in present study demonstrated the beneficial effect of vacuum packaging of cobia fillets regarding inhibition of lipid oxidation compared to air packaging. The results of present study provide important knowledge about the stability of cobia fillets for fish processing industry. With increased knowledge, manufactures can optimize their processing leading to increased utilization, quality and value of farmed fish species.

Speaker
Biography:

I hold a bachelor degree on Food Engineering, a Master of Sciences in cereal chemistry, diploma in Agri business and I am currently finishing a Phd at the University of Queensland. A have career span of 15 years’ experience working through the grain supply and value chain from crop production trough first and second stage processing.

Abstract:

French fry manufacturing involves a series of processes in which structural properties of potatoes are modified to produce crispy french fries which consumers enjoy. In addition to the traditional french fry manufacturing process, the industry is applying a relatively new process called Pulsed electrical field (PEF) to the whole potatoes. There is a wealth of information on the technical treatment conditions of PEF, however there is a lack of information about its effect on the structural properties that affect texture and its synergistic interactions with the other manufacturing steps of french fry production. The effect of PEF on ion content (K+, Ca2+ and Mg2+) of Russet Burbank potato was determined by inductively coupled plasma optical emission spectrophotometry. Firmness, and toughness of raw and blanched potatoes were determined in an uniaxial compression test. Moisture content was determined in a vacuum oven and oil content was measured using the soxhlet system with hexane. The final texture of the french fries – crispness - was determined using a three bend point test. Triangle tests were conducted to determine if consumers were able to perceive sensory differences between French fries that were PEF treated and those without treatment. The concentration of K+, Ca2+ and Mg2+ decreased significantly in the raw potatoes after the PEF treatment as expected. The PEF treatment significantly increased modulus of elasticity, compression strain, compression force and toughness in the raw potato. The PEF-treated raw potato were firmer and stiffer, and its structure integrity held together longer, resisted higher force before fracture and stretched further than the untreated ones. PEF- treated potatoes had significantly lower oil content than the untreated french fries with the potatoes that received the Low/High blanching treatment exhibiting the lowest oil content. The PEF treatment did not have an overall significant effect on the moisture content and crispness of french fry. Most consumers could not detect a difference between french fries that received a PEF treatment from those that did not. The strain stress relationship exhibited by the PEF-treated raw potato and the lower oil content could be explained by an increase in cell connectivity between the potato tissue. PEF increases the Plasmalema and tonoplasm permeability allowing Ca2+ and Mg2+ cations to reach the cell wall and middle lamella, and be available for cross linking with the pectin molecule reducing the cellular intercellular space.

Speaker
Biography:

Dang Thi Thu Huong is a Ph.D student in Food Science at the Faculty of Food Science and Nutrition, University of Iceland. She received her Bachelor degree and MSc in Seafood Processing Technology in 2000 and 2004, respectively from Nha Trang University (formerly the University of Fisheries), Vietnam. Since 2000, she has been working as a lecturer and researcher at the Faculty of Food Technology, Nha Trang University, Viet Nam and her research interest is related to Food processing and Technology.

Abstract:

Processing and storage conditions of seafood can affect the economic and nutritional values, as well as the shelf life of the final product. In this study, the effects of temperature abuse during frozen storage on the lipid degradation of frozen Redfish (Sebastes marinus) fillets during frozen storage, as affected by glazing was investigated. Redfish fillets were either frozen with glazing (5%) or without glazing and then placed in frozen storage, either at abusive conditions (-12 ± 3 °C) for 4 weeks, followed by storage at a constant temperature of -25 °C for 8 weeks, or at stable -25 °C for 12 weeks. The effects of these treatments on the lipid deterioration were studied by measuring lipid content, phospholipids content, lipid oxidation products, and free fatty acids. The results indicate that both glazing and the storage temperature conditions significantly affect the lipid deterioration of redfish fillets during frozen storage. Glazing can effectively decrease lipid oxidation (peroxide and thiobarbituric acid reactive substance values). Storing at a stable temperature of -25 °C can effectively inhibit lipid degradation in redfish muscle, compared to storage at abusive temperature. The dark muscle was furthermore more sensitive towards lipid oxidation than the light muscle. The study thus implied the importance of avoiding temperature fluctuations during frozen storage of redfish products. Furthermore, glazing could be beneficial towards improving the quality and shelf life of frozen redfish fillets.
 

Speaker
Biography:

I am Ajay Patel a research scholar in IIT Delhi working under Prof. S. N Naik. I have done my masters from IIT kharagpur in food process engineering. My research area is utilization of industrial food waste to improve the economy of industries.

Abstract:

Indian Gooseberry or amla (Emblica officinalis), is also known as anola, amalakki, or nelliis. It is considered to be a wonder fruit for health because of its unique properties. The fruit, being richest source of vitamin C 445 mg/100 g (Tarwadi and Agte, 2007), demonstrates a very high antioxidant activity. The main objective of the study is to scientifically utilize the amla pomace (AP) for functional food product development. Literature review revealed that amla pomace have great medicinal value, which can be used to prepare nutraceuticals/functional food, in this context antioxidant and functional properties has been studied. Amla pomace were collected from amla juice extraction industry. The amla pomace were dried by using three different techniques freeze, sun and oven drying. Dried AP powder were taken to study functional properties and to extract phytochemicals. Freeze dried AP extract shows higher antioxidant property as compare to oven and sun dried. Also Water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC), bulk, hydrated and packed density of freeze dried (AP) is found significantly more as compare to oven and sun dried (AP) powder. Water removal at low temperature creates porous structures within the cell wall matrix, which enables easy and complete rehydration (Z.W. Cui, et. al, 2008), thus showing higher SC in freeze dried powder. BD of oven dried AP is more this is because high shrinkage of cells at high temperature (L.G. Bakre, 2009).

Speaker
Biography:

Andrea Katherín Carranza-Díaz: Bachelor student, Research interests: Postharvest of agricultural products and soil sciences.

 

Abstract:

64% of fruit and vegetable losses occur in the post-harvest and industrial processing stages. To determine the quality of the product, destructive methods are frequently used. Near infrared spectroscopy (NIR) is a technology considered as a non-destructive alternative for the determination of quality and maturation indices. Agraz (Vaccinium meridionale Swartz) known as Colombian wild blueberry, is a plant belonging to the family Ericaceae, considered an essential fruit for its antioxidant values, however, no spectroscopic studies are reported for determination of quality parameters. The aim of this work was to calibrate and validate models for prediction of weight and color in agraz during its storage period with NIR spectroscopy. Vegetative material came from the municipality of San Miguel de Sema (Boyacá, Colombia); agraz was harvested at maturity stage 3 and selected according to its phytosanitary state. It was stored for 21 days at room temperature (18 ° C ± 0.5 and 60% RH ± 0.5) and weight changes and color (CIELAB L * a * b *) of 100 samples of 15 g ± 0.2 g of product were monitored. 300 samples for calibration and 100 for external validation were used. For the elaboration of the models PLSR was used and cross-validation was performed and for their evaluation R2, RMSE, RPD were considered as criteria. Good representation models were obtained for weight an R2 of 0.76 and 0.072 RPD. For color, acceptable models, a* coordinate with RPD 1.53 for b* coordinate models rated average prediction (R2 0.41) and in the case of the coordinate L* is obtained a model with poor predictive capacity. The results indicate that the spectral models can be used as tools of classification and measurement of weight and color with some precision in the coordinates a* and b*, however, it is necessary to improve the models.

Speaker
Biography:

Merve Yavuz Duzgun is a research assistant and PhD student in Istanbul Technical University Food Engineering Department. Merve completed her master degree at Middle East Technical University Food Engineering Department and her undergraduate degree at Istanbul Technical University Food Engineering Department. She studied the effect of different ingredients on quality parameters and acrylamide level of whole wheat flour extrudates for her master thesis under the supervision of Assist. Prof. Dr. Ilkay Sensoy. She as a visiting researcher was studied protein complexes in Hohenheim University under the supervision of Prof. Dr. Jochen Weiss. Her research interests lie in the area of plant proteins, bioactive compounds, encapsulation and supercritical CO2 systems. She continues her PhD studies under the supervision of Prof. Dr. Beraat Ozcelik.

Abstract:

Black carrots are one of the richest sources of anthocyanin among other vegetable varieties and accordingly have high phenolic content and antioxidant capacity.  Importance of these compounds found in fruits, vegetables and other herbs are increasing day by day, and people pay more attention to consume natural vegetables.  In this study, total monomeric anthocyanin content, polymeric color, antioxidant activity and total phenolic content of the black carrot extracts obtained by supercritical fluid extraction (SFE) were evaluated and the results were compared with results from conventional extraction.The operating conditions for supercritical extraction were shown as follows: pressures of 200, 300 and 400 bar, temperatures of 30 and 40°C, extraction time of 20 minutes, CO2 flow rate of 100 g/min and solvent (50% ethanol:50% water) flow rate of 10 ml/min.  According to results maximum anthocyanin content, antioxidant capacity with ABTS and DPPH and total phenolic content was obtained by 200 bar 30°C.  Anthocyanin content was found as 2.23±0.01 mg/g dw while maximum total phenolic content was found as 1057.38±302.09 mg GAE/100 g dw. Maximum antioxidant capacity using ABTS method was found as 6.32±0.21 mg TEAC/100 g dw sample whereas it was found as 15.81±1.33 mg TEAC/100 g dw using DPPH assay. Minimum percent polymeric color was found as 26.5% and maximum total antioxidant capacity using CUPRAC assay was found as 11.84±0.21 mg/100 g dw sample from SFE with 400 bar 30°C.

When comparing the results with the values of extraction with the conventional method, conventional extraction remained incapable with respect to supercritical extraction.

Speaker
Biography:

I was born in Esfahan. I was study B.Sc. and M.Sc. of food Science & Technology in Department of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. Now I am PhD Students of food Science &Technology in Department of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. I am very interested in research and I am lecturer in Department of Food Science and Technolog, Faculty of Agriculture, Takestan Branch, Islamic Azad University.

Abstract:

Introduction: Milk is a   very complex colloidal dispersion and   the quantities of its main components differ tangibly in various races of mammals. All milk contains some levels of somatic cells. When there is bacterial infection, tissue damage or other inflammation processes affecting the mammary tissue the number of somatic cell count in milk increases dramatically. This study was conducted to investigate the effect of somatic cell count of ewe milk from Shal breed on chemical and physicochemical properties of raw milk. Fifty pure-breed 3-year old ewes of Shal breed in their late lactation were randomly selected. In physicochemical properties ( pH, Titratable acidity)and chemical composition( fat content, crude protein, lactose) and the content of nitrogen fractions of raw ewe milk samples were determined in two somatic cell levels(low<500,000 cells/ml and high>500,000 cells/ml). Results showed that increases in somatic cell count significantly improved its   pH (P<0/01). Milk fat was also increased as the number of somatic cell increased (P<0/05). Milk protein was also increased by increasing of somatic cell count (P<0/01).But lactose content significantly reduced (P<0/01) and had no tangible effect on acidity or on nitrogen fraction. The present research showed that the number of somatic cells during milk secretion has a significant relationship with the protein, fat, and lactose content which alter during udder infection. This change in the main components of milk can create different conditions in raw milk both during its production and subsequent processing. Therefore, close attention must be paid to these infections and have to say So far no one has reported the effects of somatic cells on the raw milk of this specific breed.

Speaker
Biography:

Vahideh Jalali is an undergraduate student in food science and technology in Isfahan Azad University (Khorasgan). Her interest in food science and technology goes back to when she was a teenager. Consequently she studied this major at the university and following that she worked in some different food companies for about 12 years. In her current study, she optimized the time-temperature combination in a thermal processing of the vegetarian khoreshteh bademjan (VKB) as an Iranian food by means of a three- dimensional CFD model. She hopes to form bases of an industrial project to improve the canning process by minimizing quality losses, energy consumption and at the same time keeping the product safe.

Abstract:

Thermal food processing is an important preservation technique to manufacture shelf stable foods. The objective of this study was to optimize the thermal processing of vegetarian khoreshteh bademjan (VKB) in order to maintain nutritional quality and saving the processing energy requirements. Up to now no studies have been published on the canning of (VKB) as an Iranian food. A computational fluid dynamics (CFD) model was used to predict the temperature distribution and flow behavior of the product during the process. The effectiveness of the thermal processing was estimated by the F values at the slowest heating zone (SHZ) in the can. The CFD model predicts the position of SHZ in the process at various time stages (Bacillus coagulans was considered as the target microorganism).The SHZ was found at the geometric center of the can. The validation results (of time-temperature contribution and F value) showed a good similarity between the predicted and experimentally determined values then to optimize the process the time-temperature was adjusted to a lower F value by using Simpson’s rule. CFD simulation, by analyzing the temperature profiles inside the can during the process showed that using the optimization led to reducing the quality losses and energy consumption while keeping the product safe.

Speaker
Biography:

Dr. Senem SUNA (Research and Teaching Assistant). Master Degree and PhD in University of Uludag, Faculty of Agriculture, Department of Food Engineering. Working area: Fruit and Vegetable Processing Technology, Phenolics, Antioxidant capacity, in vitro digestion 

Abstract:

In this research, dried linden (Tilia argentea) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100°C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200 mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity and ascorbic were determined as, 7.66±0.28 g/100g, 0.13±0.00 g/100 mL and 19.42±0.62 mg/100 mL respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na content of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L respectively. Color was measured as 13.63±0.05, -4.33±0.05 and 3.06±0.05 for L*, a* and b* values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H2O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization.