Book of Abstracts - FABE - Αρχική · Carmen Mihaela Neculita Carmen Romeralo Tapia Catherine Bonazzi Cecile Levasseur-Garcia Celia Quintas Celile Dolekoglu Celso Eduardo Lins

3rd

INTERNATIONAL CONFERENCE ON FOOD

and

BIOSYSTEMS ENGINEERING

Book of Abstracts

1-4 June 2017, Rhodes island, Greece

Supported by

Technological Educational Institute of Thessaly

3rd International Conference of Food and Biosystems Engineering (FaBE 2017), 1-4 June 2017, Rhodes island, Greece

Book of Abstracts of 3

rd FaBE 2017 - International Conference on

Food and Biosystems Engineering

Organizers of the International Conference FaBE 2017 are the professors and

researchers of the Laboratory of Food & Biosystems Engineering (FABE Lab) of the

Department of Agricultural Engineering Technologists, of the Technological

Educational Institute of Thessaly (TEI of Thessaly [former TEI of Larissa]), in

Larissa, Greece.

The organising committee members are:

President: Associate Professor Konstantinos Petrotos

Vice Presidents: Professor Ferruh Erdogdu (Food Engineering)

Professor Bochtis D. Dionysis (Biosystems Engineering)

Member : Associate Professor Chryssoula Papaioannou

Member : Dr Stefanos Leontopoulos

Member/Secretary: Mrs Sotiria Tsilfoglou

All papers of the present volume were peer reviewed by two independent reviewers.

Acceptance was granted when both reviewers' recommendations were positive.

Editors : Associate Professor K. Petrotos and Dr. S. Leontopoulos

Copyright © 2017.

All the copyright of the present book belongs to the editor. All rights reserved. No

part of this publication may be reproduced, stored in a retrieval system, or transmitted

in any form or by any means, electronic, mechanical, photocopying, recording, or

otherwise, without the prior written permission of the Editors of the Proceedings.

Conference web site: http://www.fabe.gr/

Food and Biosystems Engineering Laboratory,

Department of Biosystems Engineering,

Technological Educational Institute of Thessaly

(TEI of Thessaly),

Perifereiaki Odos Larissa-Trikala,

Larissa, TK 41110, Greece

1

http://www.fabe.gr/images/stories/CVs/CV_Ferruh.pdf

http://www.fabe.gr/images/stories/CVs/CV_Mpwxtis.pdf

http://www.fabe.gr/


.

Sponsors and Supporters

2


Invited Speakers

Invited speakers

Title of Presentation

Prof. Jan F.M. Van Impe

Full professor at the Department of Chemical Engineering, KU Leuven

Jan Van Impe is a member of several councils, e.g.,

Conseil Scientifique agro ParisTech (2008-2012), EUCA European Union

Control Association (2002-2008), International Federation of Automatic

Control Technical Committee on Control of Biotechnological Processes. He

has (co-) authored more than 600 full papers in international journals and

edited 9 books in these areas. His work has been cited over 6.000 times

Novel non-thermal

technologies for

microbial

decontamination

Prof. James Lyng

School of Agriculture and Food Science, UCD, Belfield, Dublin

Fields of Specialisation: His scientific research focuses on the use of

emerging thermal and non-thermal technologies in the

processing of foods in the assessment of these technologies for accelerating

reactions and/or preservation while also evaluating their impact on product

quality/nutritional value and more recently have started to focus on their

evaluation for extraction of bioactive compounds from food

Application of pulsed

electric field

technology in food

and agricultural

industry

Dr. Margit Olle

Senior researcher of Estonian Crop Research Institute on vegetable crops

Fields of Specialisation: The main field of her work is scientific research in

vegetable production on open land and in protected areas

Effective

microorganisms

improve the growth

and quality of

vegetables and

soybeans

Dr. Jose M. Lagaron

Group Leader and Founder of the group No vel Materials and

Nanotechnology for Food Related Applications at the Institute of

Agrochemistry and Food Technology (IATA) of the Spanish Council for

Scientific Research (CSIC. Lecturer of Materials Science at the De partment

of Industrial Engineering and Design (ESID), Polymers Group of the Area

of Materials of the University Jaume I in Castellón, Spain.

Fields of Specialisation: Biopolymers, Nanotechnology,

Packaging science, Antimicrobials, Encapsulation, Food Shelf Life

Extension, Active and Bioactive Packaging, High Barrier Packaging

High throughput

electro-hydrodynamic

processing for the

encapsulation of

functional ingredients

Dr. Brijesh K. Tiwari

Principal research officer at TEAGASC and adjunct Senior Lecturer at

Dublin Institute of Technology.

Fields of Specialisation: Novel food processing, extraction and preservation

technologies, with a strong focus on investigation of biochemical and

microbial kinetics in food and food products

Recent advances in

the application of

ultrasound technology

3


International Scientific Committee:

Abdeen Mustafa Omer

Abdulrasoul Alomran

Abugri Daniel

Adel Oueslati

Adilia Lemos

Agapi Doulgeraki

Agathos Filintas

Agnieszka Saeid

Ahmet Ünver

Aicha Nancib

Alaeddin Bobat

Aleksandar Fistes

Aleksandra Djukic-Vukovic

Ales Zamuda

Alexander Jaeger

Alexandrina Sirbu

Alexandros Koulouris

Alexandru Cîrîc

Alfieri Pollice

Alfonso Clemente

Ali Asgar

Ali Cheknane

Ali El Hanandeh

Ali Idlimam

Ali Zaoui

Alina Kunicka-Styczyńska

Amadou Hamadoun Babana,

Amar Djeridane

Amar Rezoug

Amin Mousavi Khaneghah

Amir Hosein Azadnia

Amparo Lopez-Rubio

Amr soliman

Amrit Puzari

Ana B. Baranda

Ana Dordio

Ana Luísa Daniel-da-Silva

Ana Luisa Fernando

Ana Maria Diez Pascual

Ana Ribeiro

Ana Sanches Silva

Anand Y. Joshi

Andras Kovacs

André Talla

Andrée Voilley

Angel Montoya

Angelica Marquetotti Salcedo

Vieira

Anh Phan

Anna Lúcia Mourad

Annamaria Costa

Antonio Bevilacqua

Antonio Galvez

Antonio Lopez Gomez

Antonio Valero Díaz

Anurag Rathore

Anusha Nivas

Apostolis Koutinas

Arben Merkoci

Argyro Bekatorou

Artur Wiktor

Arzu Yildirim

Arzum Erdem

Ashok Kumar Srivastava

Ashton Keith Cowan

Aslı Uçar

Athanasios Labropoulos

Athena Progiou

Ayse Handan Baysal

Aysegul Kirca Toklucu

Azadeh Nasrazadani

B Bharathiraja

B.H.chen

Baghdad Ouddane

Bao-Luo Ma

Barbara Fraczek

Bárbara J. Teruel

Basil Manos

Beata Smolinska

Beniamino Murgante

Bettina Wolf

Bety Breznik

Bice Conti

Bindu V

Biswanath Bhunia

Bojan Durin

Brad Ridoutt

Branka Levaj

Brian McKenna

Brunno Santos

Carlo Alberto Campiotti

Carmen C. Tadini

Carmen Mihaela Neculita

Carmen Romeralo Tapia

Catherine Bonazzi

Cecile Levasseur-Garcia

Celia Quintas

Celile Dolekoglu

Celso Eduardo Lins de Oliveira

Cheima Fersi Bennani

Chiara Frazzoli

Chibundu Ezekiel

Christos Ritzoulis

Chrysoula Tassou

Clara Silvestre

Claus Aage Gron Sorensen

Cleide Soares

Constantin Apetrei

Constantina Tzia

Constantine Sflomos

Corrado lo Storto

Costas Kiparissides

Crispulo Gallegos

Cristian Dima

Cristina L.M. Silva

Cristina Ratti

Cristóbal Noé Aguilar

Dagnija Lazdina

Dan Scarpete

Daniel Hill

Daniela Matias De C

Bittencourt

Danilo Wilhelm Filho

Deborah Panepinto

Deivasigamani Balaraman

Dejan Tanikić

Didem Sutay Kocabas

Dilip R. Pangavhane

Dimitar Peshev

Dimitrios Bikiaris

Dimitrios Fessas

Dimitrios Kouretas

Dimitrios Stagos

Dimitris P. Makris

Dionysios Bochtis

Divya Asija

Djoulde Darman Roger

Dounis Anastasios

Drouiche Nadjib

Edmundo Brito

Edna Regina Amante

Effie Hatzidimitriou

Efterpi Christaki

Elias Mazhindu

Elsa Cristina Dantas Ramalhosa

Emilio Ramírez Juidías

Emrah Nikerel

Enrico Drioli

Erasmo Herman y Lara

Estela de Oliveira Nunes

Estela María Romero-Dondiz

Etinosa O. Igbinosa

Eugene Vorobiev

Eugenia Bezirtzoglou

Ezio Ranieri

Fabio Marcelo Breunig

Fabrice Teletchea

Farida Benmeziane

Fatemeh Ganjeizadeh Rohani

Fatma Özturk

Fausto Freire

Fazel Zarandi

Fernando Ramos

Ferruh Erdoğdu

Figen Ertekin

Figen Korel

Francisco Javier Deive Herva

Francisco mata Cabrera

G.P. Rangaiah

Garry Kerch

Gassan Hodaifa Meri

Gerhard Schleining

Geta Kidanmariam

Giedre Samuoliene

4


Apostolos Vantarakis Cristina Sabliov Gil Fraqueza

Gilles Trystram

Giorgia Spigno

Glykeria Duelli- Varela

Gongke Li

Gongke Li

Grzegorz Bazylak

Grzegorz Pasternak

Gustavo Gutiérrez

Gustavo V. Barbosa-Cánovas

Gvidonas Labeckas

Gyorgy Fuleky

H N Mishra

Harjinder Singh

Hatice Kalkan Yildirim

Hayriye Yeşim Can

Hee-Jeong Choi

Helen Ferraz

Helena Mira

Helena S. Costa

Hocine Daba

Ibtissem Gammoudi

Idoya Fernandez-Pan

Ignacy Kitowski

Ilga Gedrovica

Ilkay Erdogan Orhan

Imene Yahyaoui

Ioannis Boziaris

Ioannis Giavasis

Isamail Al-Bulushi

Iuliana Diana Barbulescu

Iva Rezic

Ivana Čabarkapa

J. Razmjou

Jamil Al Asfar

Jan v. Dobrowolski

Janna Cropotova

Jean-Noël Mputu

Jean-Pierre Fontaine

Jian-Ya Qian

Jian-Yong Wu

Jin Su Jeong

Jindo Chung

Jiri Masek

Joanna Stadnik

Joao Almeida Lopes

Jorge Welti-Chanes

Jose A. Rabi

José Antonio Beltrán Gracia

Jose Blasco

José Carlos Magalhães Pires

José de Sousa Câmara

José Domingos Fontana

José Luís Pereira

Jose Miguel Rodriguez Maroto

Jose Vicente Garcia Perez

Josse De Baerdemaeker

Juan Moreno-Gutiérrez

Julia Maldonado-Valderrama

Juliana Alvarenga Alves

Khaled Sekkoum

Kibirkstis Edmundas

Kirsi Jouppila

Konstantinos Dermentzis

Konstantinos Petrotos

Kostas Koutsoumanis

Laila Mandi

Laura Siracusa

Leif-Alexander Garbe

Leonardo Fonseca Maciel

Leonardo S. Santos

Lia Noemi Gerschenson

Liang AN

Liao Xiaojun

Liisa Pesonen

Lili He

Liming Zhao

Ljiljana Mojovic

Luís C. Duarte

Luis T. Antelo

M. Shafiur Rahman

M.K. Mondal

M.P. Ochoa

Magdalini Soupioni

Mahacine Amrani

Malgorzata Nowacka

Man Singh

Marco Dalla Rosa

Margit Olle

Mari Carmen Horrillo Güemes

Maria Beatriz Prior Pinto

Oliveira

Maria C. Pire-Sierra

Maria Eugenia Jaramillo Flores

Maria H Ribeiro

Maria Manuela M. Guerra

Maria Turtoi

Mariela Maldonado

Marija Skrinjar

Marina Sokovic

Martin Mondor

Martin Polovka

Maryam Zohri

Maude Jimenez

Max Reynes

Mazen Salman

Mehmet Topakci

Michał Smoczyński

Miguel Angel Uribe Opazo

Mihaela Begea

Mihaela Mirela Bratu

Milena Lambri

Mirela Kopjar

Miriam Hubinger

Miroljub Barac

Mock, Hans-Peter

Mohanan Pv

Monica Patricia Ardeleanu

Myung-Sook Choi

Naima Belhaneche-Bensemra

Nalan Kabay

Navin K. Rastogi

Necati Kayaalp

Nestor Tancredi

Nick Kalogeropoulos

Nikolaos G. Stoforos

Nükhet Nilüfer Demirel Zorba

Ochando Pulido, Javier Miguel

Oguz Gursoy

Olfa Ben Salem

Olga Gortzi

Oliver Schlüter

Ourania Gouseti

Owen Guy

Ozlem Ates

Padmaja Sudhakar

Pamidimukkala

Palmieri Luigi

Panagiotis Berillis

Panja Ramanoelina

Paola Pittia

Papadopoulos I Athanasios

Parmjit S Panesar

Pascale Chalier

Pasquale Avino

Patrick Borel

Pau Loke Show

Paul Chen

Paula Pires-Cabral

Pavel Kic

Pedro Bouchon Aguirre

Pedro Dinis Gaspar

Petronia Carillo

Pietro Rocculi

Pilar Rodriguez

PV Aravind

R.Gayathri

Radhika Samarasekera

Rafael Canonenco

Rahul Chakraborty

Ramesh Chandan

Ramón Aparicio López

Raquel Garcia

Raquel Guiné

Remigio Berruto

Renata Valeriano Tonon

Renfu Lu

Riccardo Guidetti

Rimantas Venskutonis

Rosa María Alonso - Salces

Rui Costa

Ruta Galoburda

S.P. Srinivasan

Sam Saguy

Saravanan Vasudevan

Sébastien Villeneuve

Shahzad Akbar Khan

Sibel Uzuner

5


Kathirvelu Baskar Nadjib Drouiche Simone Aquino

Sinisa Ozimec

Siniša Srečec

Sirma Yegin

Skaidrė Supronienė

Slavka Stankovic

Slimane Kalloum

Srdjevic Bojan

Stavros Yanniotis

Stefano Aquaro

Stefanos Leontopoulos

Stefanos Zaoutsos

Stella Maris Alzamora

Subrota Hati

Sudhagar Mani

Suzana Ferreira-Dias

Suzana Mali

Suzana Rimac Brncic

Sven Karlovic

Svetlana Popovic

Tatiana Koutchma

Te-Hua Fang

Thiago Libório Romanelli

Torstein Skara

Tristan Richard

Ursula Gonzales Barron

Vaios T. Karathanos

Valentina Siracusa Vasco

Cadavez

Vashist N Pandey

Vasiliki Evageliou

Vicente M. Gómez-López

Victor F. Tarasenko

Vijay Rao

Vikram Bhatt

Vinícius Fernandes Nunes da

Silva

Vinod Kumar Sangwan

Virginia Eustolia Melo Ruiz

Vito Verardo

Weibiao Zhou

WenJun Zhang

Williams Turpin

Yacoub Idriss Halawlaw

Yanbin Li

Yesim SAG

Yi Chen

Youssef El Rayess

Yrjo H. Roos

Yuki Hasegawa

Yuthana Phimolsiripol

Zeki Berk

Zeynep Cetecioglu Gurol

Zhang, Dayi

Zhongli Pan

Zia Ullah khokhar

Zibareva Larisa Nikolaevna

Zoltan Gobor

6


PREFACE

“FaBE 2017 International Conference on Food and Biosystems Engineering” is

an international conference organized by the professors and researchers of the Food

and Biosystems Engineering Laboratory (FABE Lab), of the Department of

Agricultural Engineering Technologists, of the Technological Educational Institute of

Thessaly, which is located in Larissa, Greece.

The 3rd

International Conference FaBE 2017 (Food and Biosystems Engineering

2017) had a broad and scientifically interesting program on: ‘Environmental

Sustainability and innovation of Food and Biosystems Engineering in an Ever

Changing World”. The gathering offered a platform where knowledge, innovative

ideas, experiences and research achievements of people involved in the field of Food

and Biosystems Engineering found a step of expression and dissemination.

The 3rd

International Conference FaBE 2017, took place in Hotel Amathus beach in

the cosmopolitan Greek Island of Rhodes from 1 to 34 June 2017. Rhodes is one of

the most beautiful islands of Dodecanese in Aegean Sea which has become a highly

popular tourist destination in the world today. Its cosmopolitan lifestyle, picturesque

medieval town, small villages, wonderful beaches and active nightlife, draw tourists

in large numbers from all over the world. Its strategic position brought to the island

great wealth and made the city of Rhodes one of the leading cities of the ancient

Greek world. Furthermore, in 1988 the Medieval Town was designated as a World

Heritage City. Rhodes is also well known for the famous Colossus of Rhodes, which

was one of the Seven Wonders of the ancient world. Finally, Rhodes island is known

all over the world for its golden sandy beaches and the night life.

Almost 180 papers from 45 countries have been selected for presentation, covering a

wide range of topics, and reflecting the interdisciplinary nature of Food and

Biosystems Engineering challenges. They have been classified in the following

topics/sessions:

Food Engineering

Food Materials and Rheology.

Advances in Food Process Engineering.

Engineering of Novel Food Process.

Food Product Engineering and Functional Foods.

Food and Agricultural Waste & Byproducts.

Advances in Food Packaging and Preservation.

Modeling and Control of Food Process.

C.F.D. applications in Food Engineering.

Novel Aspects of Food Safety and Quality

Nano and microencapsulation in Food and Agriculture.

Engineering and Mechanical Properties of Food.

Sustainability aspects in food and agricultural engineering.

Food Biosystems Engineering

Extraction Technology for natural antioxidants and Phytochemical.

Industrial Fermentations and Biotechnology.

7


Advanced Greenhouse Technologies.

Precision Agriculture and Variable Rate Irrigation.

Water and Wastewater Management and Irrigation Engineering.

Novel Bioremediation Technologies

Automation–Robotics and Geo-information novelty in Bio-systems

Engineering.

Multi Criteria Decision Analysis, Remote Sensing, GIS and Fuzzy Logic

Modeling.

Biosensors Engineering and Applications.

Wastewater and Sludge Reuse from Food, Agricultural and other Industries.

Pollution of natural resources Ecotoxicology, Transport and fate of pollutants

and Environmental health.

Biomass (plant production, pellets, biodiesel, bioethanol, advanced biofuels, etc), Photovoltaic (solar cell) and Aeolian (Wind) Energy engineering.

The conference hosted also:

A special one day course in: “Advanced High Pressure Technology (HPP)”

organized by the specialized company HIPERBARIC which is one of the pioneers

of this technology worldwide with numerous reference in industrial scale.

A special one day course in: “e-Food Science” organized by TEI of Thessaly.

The e-Food science is an Erasmus+ project which aims to use the potential of

Europe’s human and social capital originating from higher education institutes and

the food industry, in order to develop innovative training material based on

selected research findings originated from the participating institutions and also to

exchange and transfer knowledge and know-how in food science and technology

education in Europe. The main objective of the session will be the presentation of

the freely accessible online educational material, for a common group of modules

(Nanofoods, Organic,/Eco, Functional, Regulatory Affairs, Marketing and

Entrepreneurship & Case Studies) intended for current and potential food. Your

kind help about announcement of the session among your colleagues/students will

be appreciated very much.

Finally, the President of the organizing committee would like to thank the authors of

the papers, for contributing and sharing their own expertise, the members of the

organizing, the financial and the scientific committee, for their eager help, the

reviewers, for ensuring high scientific standards for the presentations, the sponsors of

the conference for their financial support and certainly all conference participants, for

their active involvement in the exchange of knowledge, which is the essence of a

conference.

The President of the Organizing Committee

Associate Professor Konstantinos Petrotos

8


3rd

FaBE

CONFERENCE ABSTRACTS

9

International Conference on Food and Biosystems Engineering, 01-04 June 2017, Rhodes island,FaBE2017 001

Sustainable Antimicrobial Films ofPoly(butylene adipate-co-terephthalate) and

Chitosan Nanofibers for Food Packaging

Ana M. Diez-Pascual∗, Angel L. Diez-Vicente

Analytical Chemistry, Physical Chemistry and Chemical Engineering Department,Faculty of Biology, Environmental Sciences and Chemistry,

Alcala University, 28871, Madrid, Spain

Abstract

Antimicrobial packaging systems that combine antimicrobial agents with poly-meric films are currently developed to increase the shelf life of foods by inhibitingthe growth of microorganisms. Poly (butylene adipate-co-terephthalate) (PBAT)is a fully biodegradable and biocompatible semicrystalline copolyester that hasrecently attracted much attention as food packaging material. However, itpresents several shortcomings for commercial use such as low stiffness andstrength, a relatively high water vapour permeability and low resistance to ther-mal degradation. To overcome these drawbacks with a view to expand its rangeof practical applications, new approaches are sought like filling with nanofibers.In this regard, (PBAT)-based bionanocomposites incorporating 1.0, 2.0, 5.0,8.0, 10.0 and 12.0 wt% electrospun chitosan nanofibers were synthesized viasolution casting technique, and their morphology, thermal, mechanical, bar-rier, migration, viscoelastic and antibacterial properties were investigated. Thenanofibers acted as nucleating agents, increasing the crystallization temperatureand the degree of crystallinity of the copolyester, and also raised its thermalstability and flammability. Compared to neat PBAT, the biocomposites showedhigher stiffness, strength and glass transition temperatures whilst reduced duc-tility, oxygen and water vapour permeability. They also showed antibacterialactivity against Gram-positive S. aureus and B. subtilis and Gram negative S.enteritidis and E. coli bacteria. The migration levels of the composites in bothnon-polar and polar simulants were well below the current legislative limits forfood packaging materials. These sustainable and biodegradable antimicrobialfilms meet the growing demand for green packaging from the food and beverageindustry.

Keywords: PBA, chitosan nanofibers, electrospining, sustainable, antimicro-bial, barrier properties, food packaging

∗Corresponding author e-mail:[email protected]

10


Ultrasonic and Megasonic Processing of Foods

Airul Azha Abd Rahman∗, Ahmad Hafez, Mohammad Al Baqir and

Raja Mohd Fuad Tengku Aziz

MIMOS, Malaysia Technology Park, 57000 Kuala Lumpur

Abstract

Solar thermal energy autonomous system with configurable impedance match-ing features is presented. The system consists of a tune able mechanism forpeak performance tracking. The inputs are voltages ranging from 20mV to 3.1V.The matching load is individually tuned for photovoltaic and thermoelectricpower efficiency not less than 75% and 50% of the open-circuit voltage respec-tively. Of experimentation and analysis has been done, the time it takes to fullycharge up to 3.4V is 23 minutes with the rate of charging is 1.8mV/sec, whichis corresponds to 55Ω matched load. Measured data from this study is presented.

Keywords: Configurable Power Management, Power Extraction, EnergyHarvesting and Matched Load


11


Effective Microorganisms Improve the Growthand Quality of Vegetables and Soybeans

Margit Olle∗

Estonian Crop Research Institute, J. Aamisepa 1, Jogeva alevik, 48309, Estonia

Abstract

EM (effective microorganisms) is a combination of beneficial naturally occurringmicroorganisms. EM is a liquid concentrate. EM is produced from cultivationsof over 80 varieties of microorganisms. Beneficial effect of EM: EM promotegermination, flowering, fruiting, and ripening in plants. EM improve the phys-ical, chemical, and biological environments of the soil and suppress soil-bornepathogens and pests. Open land experiments results: The yield of beet rootand Swede increased with EM treatment, while yield of white and Chinesecabbage was not different from control. Beet roots and cabbages had less storageloss by EM treatment, while Swede storage loss was not different from control.The content of Calcium was higher in EM treated vegetables. The content ofsugar and C-vitamin was higher in EM treated vegetables. The content ofnitrates is higher in EM treated vegetables. Winter garlic yield was higherwas in EM treated vegetables. Soil is decomposing in fields using EM is mucheasier. The clover has much more roots and more Rhizobium nodules on roots inEM treated field. Greenhouse experiments results: EM improve the quality oftomato transplants, as they remained more compact with a greater stem diameter(my discovery, not a patent unfortunately). In tomato transplant leaves thecontents of Nitrates, Nitrogen, Phosphorus, Potassium, Calcium and Magne-sium were higher in EM treatment. Cucumber, squash and pumpkin heightwas shorter and stem diameter greater by EM treatment. Onions developedmore leaves by EM treatment. Soybean experiments results: Soybean gave moreyield by EM treatment. Soybean germination was much better by EM treatment.

Keywords: Effective microorganisms, greengouse trials, open land trials,soybean trials, vegetables


12


Greenhouses for Food Production and theEnvironment

Abdeen Mustafa Omer∗

Energy Research Institute (ERI), Forest Road West, Nottingham NG7 4EU, UK

Abstract

A greenhouse is essentially an enclosed structure, which traps the short wave-length solar radiation and stores the long wavelength thermal radiation tocreate a favourable microclimate for higher productivity. The sun’s radiationincident on the greenhouse has two parts: direct radiation and an associateddiffuse sky radiation. The diffuse part is not focused by the lenses and goesright through Frensel lenses onto the surface of the absorbers. This energy isabsorbed and transformed into heat, which is then transported via the liquidmedium in copper pipes to the water (heat) storage tanks or, if used, openfish tanks. In this way, an optimal temperature for both plant cultivation andfish production can be maintained. Stable plant growth conditions are light,temperature and air humidity. Light for the photosynthesis of plants comes fromthe diffuse radiation, which is without substantial fluctuations and variationthroughout most of the day. The air temperature inside the greenhouse is one ofthe factors that have an influence on the precocity of production. The selectivecollector acts in a more perceptible way on extreme air temperatures inside thegreenhouse. Hence, the system makes it possible to avoid the excessive deviationof the temperature inside the greenhouse and provides a favourable microclimatefor the precocity of the culture. Sediment and some associated water from thesediment traps are used as organic fertiliser for the plant cultivation. Thepresent trend in greenhouse cultivation is to extend the crop production seasonin order to maximise use of the equipment and increase annual productivityand profitability. However, in many Mediterranean greenhouses, such practicesare limited because the improper cooling methods (mainly natural or forcedventilation) used do not provide the desired micro-climatic condition duringthe summer of a composite climate. Also, some of these greenhouses havebeen built where the meteorological conditions require some heating during thewinter, particularly at night. The worst scenario is during the winter monthswhen relatively large difference in temperature between day and night occurs.However, overheating of the greenhouse during the day is common, even inwinter, requiring ventilation of the structure. Hence, several techniques have

∗Corresponding author e-mail:

13


been proposed for the storage of the solar energy received by the greenhouseduring the day and its use to heat the structure at night. Reviews of suchtechniques are presented in this chapter. Air or water can be used for heattransport. The circulating water is heated during the day via two processes.The water absorbs part of the infrared radiation of the solar spectrum. Since thewater is transparent in the visible region, they do not compete with the plantsthat need it. Alternatively, the water exchanges heat with the greenhouse airthrough the walls. At night, if the greenhouse temperature goes down belowa specified value, the water begins to circulate acting as heat transfer surfacesheating the air in the greenhouse. This chapter describes various designs of lowenergy greenhouses. It also, outlines the effect of dense urban building nature onenergy consumption, and its contribution to climate change. Measures, whichwould help to save energy in greenhouses, are also presented. It also enabledthe minimisation of temperature variation and, hence avoided the hazard of anysudden climatic change inside the greenhouse.

Keywords: Greenhouse environment, energy efficient comfort, ventilation,humidity, sustainable environmental impact

14


Evaluation of Some Physical, Chemical andSensorial Properties of Eggplant Submitted to

Different Drying Treatments

Raquel P.F. Guine1,2∗, Paula M.R. Correia1,2, Ana C. Correia2,Fernando Goncalves1,2, Mariana F. S. Brito2 Jessica R.P. Ribeiro2

1CI&DETS, Polytechnic Institute of Viseu, Campus Politecnico,Repeses, Viseu, Portugal

2Dep. Food Industry, Agrarian school of Viseu, Quinta da Alagoa,Ranhados, Viseu, Portugal

Abstract

This work intended to analyse the differences originated by drying in eggplantslices when submitted to different temperatures (50, 60, 70, 80 C). The char-acteristics evaluated were moisture, water activity, vitamin C, total phenols,antioxidant activity, colour and hardness. Also a sensorial evaluation was per-formed. All experiments followed standard established procedures and severalreplicates were made. The results showed that the moisture loss varied from71% to 82%, increasing with temperature. The water activity of the driedsamples varied from 0.96 in the fresh sample to values in the range 0.63-0.76for the dried samples, allowing a better preservation. The vitamin C, whichis a thermo sensitive vitamin, decreased with drying, with variations goingfrom 92% at 50 C to 97% at 80 C. The contents of phenolic compounds andthe antioxidant activity were also influenced by drying temperature. The totalcolour difference between the dried samples and the fresh sample varied in therange 17.5-18.8. As expected, also texture was considerably altered with dryingand hardness decreased (by 82-87%). The sensorial evaluation made to the driedsamples allowed concluding that the sample dried at 70 C was slightly moreappreciated by the panellists.

Keywords: Antioxidant activity, colour, drying, phenolic compounds, senso-rial analysis, texture, vitamin C.


15


Strategies for the Prevention and Use of FoodWaste from the Gastronomy Sector

Alexander Jager∗, Dominik Lehner, Gerhard Hampejs

University of Applied Sciences Upper Austria, Stelzhamerstrasse 23, 4600 Wels, Austria

Abstract

1.3 billion tons of food is wasted annually all along the production chain (FAO,2011) and by consumers. This is not only an ethical and an economic challengebut it also deprives the environment of its limited natural resources. The EUseeks every opportunity to prevent food waste and to improve the sustainabilityof the food system. All stake holders in the food chain have a role to play inpreventing and reducing food waste, from those who produce and process foods(farmers, food manufacturers and processors) to those who make foods availablefor consumption (hospitality sector, retailers) and ultimately the consumersthemselves. The reuse and energetic conversion of food waste from the foodservice and hotel industry has grown in recent years.Currently, little precisedata exist on food waste generation by restaurants and hotels. Without accuratedata on where (e.g. kitchen or customer) and how much food is wasted, it isnearly impossible to generate strategies for its reduction. We examined differentestablishments in Upper Austria (restaurants, hotels and commercial kitchens)and determined that the food waste was sorted into 5 different categories with 9fractions each. The amount of unavoidable waste per guest ranged from 20 g to320 g, which shows an enormous saving potential for individual establishments.Based on this data, the CO2 equivalent, water consumption and land use causedby wastage was calculated. Additionally, different approaches on how food wastecan be reduced are described.

Keywords: Food waste, restaurants, hotels, commercial kitchens, sorting,fractionation


16


Quality Attributes of Apple Slices Coatedwith Mixed Hydrogel for Shelf Life Extension

Sibel Uzuner1∗, G. Bengusu Tezel2, Gulsun A. Evrendilek1

1Department of Food Engineering, Faculty of Engineering and Architecture,Abant Izzet Baysal University, 14280, Bolu, Turkey

2Department of Chemical Engineering, Faculty of Engineering and Architecture,Abant Izzet Baysal University, 14280, Bolu, Turkey

Abstract

Fresh-cut apple slices are deteriorated by microbial growth and chemical reac-tions (i.e. browning reactions) very easily. Edible coating is an alternativemethod to extend the shelf-life of fres hand minimally processed fruits andvegetables such as fresh cut produce. The objective of the present study wasto determine the effect of edible coating hydrogel prepared from gelatin andcarboxy methyl cellulose (CMC) on quality changes of fresh-cut apple slicesduring storage at 4 C and 13 C for 4 days by means of colorvalues, browningindex(BI) and total colorchange(∆E*). Two different type of fresh-cut appleslices coated with hydrogel contain gelatin (1%) and CMC (1%) showed delayedbrowning reactions compared to the control samples. ∆E* values of GoldenDelicious type apple slices for mixed hydrogel coating were lower than thatof the uncoated apple slices. BI for control and for the Golden Delicious typesamples stored at 4 C and 13 C were 24.34, 32.88 and 31.75%,respectivelyfor 24 h. Browning was delayed ca 33.7% by coating, as compared to uncoatedGranny Smith apple slices stored at 13 C after 96 h.These results suggestedthat hydrogel coating can be used for maintaining the quality of fresh-cut appleslices in cake for pastry industry.

Keywords: CMC, ediblecoating, hydrogel, gum, gelatin, browning


17


A Comparison Study of Ozonolysis forConversion of Hazelnut Shells and Corn

Stover to Fermentable Sugars

Sibel Uzuner1,2∗, Ratna R. Sharma-Shivappa1, Deniz Cekmecelioglu3

1Department of Biological and Agricultural Engineering, Campus box 7625,North Carolina State University (NCSU), Raleigh, NC 27695, USA

2Department of Food Engineering, Faculty of Engineering and Architecture,Abant Izzet Baysal University, Bolu, Turkey

3Department of Food Engineering, Faculty of Engineering,Middle East Technical University, 06800, Ankara, Turkey

Abstract

Identification and bioconversion of locally available new agro-wastes are advan-tageous for both economic and environmental benefits. From the biotechnologicalpoint of view, bioconversion of agro-wastes to fuels, food enzymes and chemicalsis a vital step. When compared to other chemical pretreatments, ozonolysis isa novel pretreatment technique, which typically does not generate toxic com-pounds such as furfural or hydroxymethylfurfural (HMF). The objective of thepresent study was to determine the effect of ozone pretreatment on biomassdelignification and production of reducing sugars. Lignin reduction in cornstover and hazelnut shells was obtained as 36.97 and 20.5%, respectively, whensamples having 30% moisture were pretreated with 30 mg/L of ozone con-centration for 60 min. Higher lignin reduction was related to initial lignincontent of biomass. Also, different biomass types were affected differently byozone’s oxidation mechanism. Reducing sugar recovered from untreated cornstover was 0.407±0.008 g/g dry biomass and after ozonolysis and hydrolysis,the concentration significantly increased (p<0.05) to 0.580 g/g dry biomass.Reducing sugar yield almost doubled increasing from 0.120 g/g dry untreatedbiomass to 0.285 g/g dry treated biomass for hazelnut shells. Although biomasstype affects ozonolysis efficiency, the results of this study showed that ozonepretreatment is effective on both corn stover and hazelnut shells.

Keywords: Lignocellulosic waste, ozonolysis, reducing sugar, corn stover.


18


Effects of Potassium Sorbate and VacuumPackaging on Chemical Properties of Rainbow

TroutPinar Oguzhan Yildiz

∗

Ardahan University Engineering Faculty Food Engineering, 75000, Ardahan/Turkey

Abstract

The present study aimed to investigate the effects of potassium sorbate and vac-uum packaging on chemical changes of rainbow trout (Oncorhynchus mykiss)during storage (4 C) was investigated over a period of 15 days. There groupswere constituted: group A-control samples, group B-added potassium sorbate1% v/wt, vacuum packaged, group C-added potassium sorbate 3% v/wt, vacuumpackaged and group D-added potassium sorbate 5% v/wt, vacuum packaged. Fil-lets were subjected to chemical (thiobarbituric acid reactive substances-TBARS,total volatile base nitrogen-TVB-N, pH) analyzes on certain days (0, 3, 6, 9, 12and 15th days) of storage. Difference in chemical changes between samples wasfound to be significant (p<0.05) during storage period. TVB-N, TBARS andpH values increased in the duration of storage time in all groups. TVB-N andTBARS values in control groups were higher than other groups.

Keywords: Potassium sorbate, packaging, chemical changes, storage time


19


Improvement of the Microbiological Qualityof Rainbow Trout Fillets by Potassium Sorbate

Pinar Oguzhan Yildiz∗

Ardahan University Engineering Faculty Food Engineering, 75000, Ardahan/Turkey

Abstract

The present study aimed to investigate the effect of potassium sorbate on rain-bow trout (Oncorhynchus mykiss) fillets during storage at 4 C. Three differenttreatments were tested: A (control samples), B (added potassium sorbate 1%v/wt, vacuum packaged), C (added potassium sorbate 3% v/wt, vacuum pack-aged) and D (added potassium sorbate 5% v/wt, vacuum packaged). Fillets weresubjected to microbiological (total aerobic mesophilic bacteria, psychrotrophicbacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould)analyzes on certain days (0, 3, 6, 9, 12 and 15th days) of storage. Difference inmicrobiological changes between samples was found to be significant (p<0.05)during storage period. It was concluded that application of potassium sorbateespecially at 5% level and packaging with vacuum contributes cold stored filletsto maintain their microbiological qualities longer.

Keywords: Potassium sorbate, vacuum packaged, microbiological quality,rainbow trout


20


Implementation of Quality by Design forProcessing of Food Products and

Biotherapeutics

Anurag S. Rathore∗

Department of Chemical Engineering, IIT Delhi, Hauz Khas, New Delhi 110016

Abstract

It has been more than a decade since the concept of Quality by Design (QbD)was introduced to the biotech industry. Considerable efforts have been spent bythe major regulatory agencies as well as the biotechindustry in first creatinga roadmap for implementation of QbD and then on achieving a consensus onwhat comprises a regulatory filing. The success of this effort is marked by therecent regulatory approval of the first QbD filing by the United States FoodDrug Administration (US FDA). Implementation of QbD has been somewhatdifferently paced in the field of food processing.This is likely due to the signifi-cant difference in the regulatory oversight in the two areas, albeit both fall underbiotech processing and are governed by the same regulatory agencies. This talkwill focus on two major objectives.First, review the progress that has been madein the recent years on the topic of QbD implementation in processing of foodproducts and biotherapeutics(2010-2015). Second, present case studies to intro-duce novel technologies and approaches that have the potential of facilitatingwide implementation ofQbD.

Keywords:


21


Technological, Physicochemical andBiochemical Aspects of Manufacturing

Dry-cured Meats

Joanna Stadnik∗, MaLgorzata Karwowska,

DARIUSZ M. STASIAK, KAROLINA M. WOJCIAK

University of Life Sciences in Lublin, Faculty of Food Science and Biotechnology,Department of Meat Technology and Food Quality, ul.

Skromna 8, 20-704 Lublin, Poland

Abstract

Dry-cured meats are a valuable and popular group of meat products. Theirconsumption and international trade have increased during the last years,therefore new technologies to accelerate the production process and to increaseproduct quality and safety are needed. In the current review, an overview ofthe recent advantages in the dry-cured meats production, i.e.techniques forpre-treatment (ultrasound tenderization) and nitrite-free curing (acid whey) arereviewed together with effects of their application on dry-cured meats qualityand safety. Low frequency ultrasound shows great promise as a relatively newphysical technique for formation of physicochemical properties of dry-cured meatproducts. Especially, proteins and fat are changed under ultrasonic influence.Another results are visible in cell bacteria (e.g. inhibition or stimulation) andtissue structures (e.g. tenderization of meat, mass transport). To reproduce thefunctionality of nitrite in dry-cured meats, sea salt and acid whey in combina-tion with mustard seeds may be used. These ingredients have positive effecton physicochemical qualities of non-nitrite meat products which had overallsensory quality and colour similar to controls with curing salt. Dry-curedmeat products constitute one of the foods in which high quantities of biogenicamines can be found. Therefore, the development of new technologies must beaccompanied by biogenic amines assessment. New technologies may improvequality and safety of dry cured meat products, extending their shelf life andprovides diversity resulting in new sensory properties as well as health benefits.

Keywords: Dry cure meats, ultrasound, acid whey, biogenic amines


22


Commercial In-line or Continuous MicrowaveProcessing of Pumpable Shelf-Stable

Agricultural Products

David L Parrott∗

Industrial Microwave Systems, LLC, 3000 Perimeter Park Drive, Morrisville, NC 27560, USA

Abstract

Although the batch microwave oven has become an accepted means of heatingfood throughout the world, and commercial planar belt microwave pasteurizersand sterilizers have been used for many years in Europe to produce pre-packagedentrees or ready meals, it is only recently that microwave heating has beensuccessfully applied to pumpable shelf-stable food products on an in-line orcontinuous commercial basis. This paper reviews and compares the progressthat advanced thermal heating technologies have made in global food processingduring the past thirty years, with particular emphasis on ohmic, radio frequencyand microwave applications. An example of the successful collaboration betweenthe US government, academia and the private sector is presented where thenovel use of rapid uniform microwave heating was able to turn a large sourceof agricultural product that could not be sold in the retail market into a highvalue food ingredient containing no additives. This was the first commercialcontinuous microwave heating process approved by the US Food and DrugAdministration (FDA) for pumpable low acid shelf-stable foods, and initiatedthe creation of several new agricultural products that have replaced traditionalingredients used by major beverage, bakery and baby food processors. Followingadditional product development studies, the technology was recently exportedto the Netherlands and is now available for customer trials in Europe. Recentapplications by academia and industry have led to an expansion in the use of thistechnology for microwave assisted extraction (or MAE) of various biomaterialsthat indicate the potential for new value added products in the pharmaceuticalarena.

Keywords: Advanced thermal processing, continuous microwave, microwaveassisted extraction, shelf-stable foods, US FDA


23


Production of Salted Biscuits with MushroomFlour

Paula M.R. Correia1,2∗, Sabrina A. Esteves2, Raquel P. F. Guine1,2

1CI&DETS, Polytechnic Institute of Viseu, Campus Politecnico, Repeses, Viseu, Portugal2Dep. Food Industry, Agrarian school of Viseu, Quinta da Alagoa, Ranhados, Viseu, Portugal

Abstract

The purpose of this work was to develop an innovative salted biscuit producedwith partial replacement of wheat flour by Shiitake mushroom powder, to be usedas a snack food or a food starter. The mushroom flour was produced by dryingthe mushrooms at 40, 50, and 60 C, with the evaluation of moisture content,water activity and colour parameters. Then, salted biscuits were prepared withthese powders in the proportions of 5%, 10% and 15%. The produced biscuitspresented low moisture content and water activity, with values below 4% and0.6 respectively, meaning that they were considered stable. The colour analysisrevealed that the snacks tended to be darker, lower L* values, with the increaseof the mushroom powder proportion, and with flour produced at higher dryingtemperatures. The same tendencies were also observed for a*, being redder asthe proportion of mushroom powder and temperature increased. Regardingb*, small differences were observed for yellowness. Generally, the hardness ofthe biscuits increased with the increase in the proportion of mushroom powderand the in the drying temperature, ranging from 40 N to 58 N. However, theresults of sensorial evaluation indicated that the assessors were not able todifferentiate this property. The major differences between the produced biscuitswere the taste, aroma and colour, being the textural properties considered bythe sensory assessors as very similar. The most appreciated salted biscuits werethe ones produced with 15% of mushroom powder, independent of the dryingtemperature used for mushroom powder production. These biscuits presentedgood nutritional properties, with high carbohydrates (81.1%) and moderatecontent in protein (6.4%) and fibre (1.6%), and containing high energy (447.2kcal/100 g of product).

Keywords: Shiitake, flour, salt biscuit, physicochemical properties, sensorialevaluation.


24


HPS vs LED-Manipulation of Plant Growthand Metabolism

Giedre Samuoliene∗, Akvile Virsile, Ausra Brazaityte, Viktorija Vastakaite,

PAVELAS DUCHOVSKIS

Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture,Kaunas str. 30, Babtai, LT-54333, Lithuania

Abstract

The development of agronomic research ensures the public demand for vegetablefood, feed and industry raw materials. Plant physiology is considered to be theo-retical background for agronomy (crop production and horticulture). Knowledgeof plant physiology patterns and management of crop photosynthetic indicesby technological tools enables to control formation of productivity elementsand quality of production. Moreover, response to light is not a simple linearsignal transduction pathway, but it is integrated information outcome of variousphotoreceptors, which act through complex network of interacting signalingcomponents. This enables to induce weak photo stress in purpose to manipulateplant antioxidant potential. Plant lighting is very important for controlled envi-ronment agriculture. Lighting technology, such as light-emitting diodes (LEDs),which allows reducing costs and satisfies plant need is in great interest. Onlyduring recent years appeared LEDs which spectral composition is suitable forplant photoacceptor system needs, it allows optimizing plants’ photosyntheticand photomorphogenetic processes, influence metabolic pathways and at thesame time influence quality of production. The opportunity to control processesof growth, biological productivity and nutritional quality using traditionalhigh-pressure sodium and/or innovative light-emitting diode lighting will bepresented.

Keywords: Lighting, metabolism, nutritional quality, productivity, stress


25


Kefir Fermented with Glucomannan fromPorang Tuber to Improve the Health of

Metabolic Syndrome Rats

Nurliyani, Widodo∗, Yuni Suranindyah, Satyaguna Rahmatulloh

Faculty of Animal Science, Universitas Gadjah Mada Yogyakarta, Indonesia 55281

Abstract

High fat and high sugar diets in modern lifestyle can stimulate metabolic syn-drome. This study aimed to evaluate the effect of goat milk kefir fermented withglucomannan from porang (Amorphophallus oncophillus) tuber on liver malon-dialdehyde (MDA) and histology and also peritoneal macrophage nitric oxide(NO) in metabolic syndrome rats. Male rats 8-12 weeks old were divided into 5groups: (1) normal control, (2) metabolic syndrome control, (3) kefir, (4) kefir+ porang glucomannan, and (5) simvastatin. To induce metabolic syndrome,the rats fed high fat and high fructose during 2 weeks, and then treated withkefir for 4 weeks (the rats continue received high fat and high fructose). Theresults showed that supplementation of goat milk kefir + porang glucomannancould decrease (p<0.01) MDA level in liver tissue of metabolic syndrome ratssimilar to the rats treated with simvastatin. The metabolic syndrome rats supple-mented with kefir + porang glucomannan have more (p<0.01) NO in peritonealmacrophage than the normal rats, simvastatin and kefir groups. However, therewere no significantly different in NO level between normal rats and rats withmetabolic syndrome. Hepatocyte damage in group 1; 2; 3; 4 and 5 were 36.47%;65.32%; 44.48%; 32.38%; 43.30%. Hepatic steatosis in group 1; 2; 3; 4 and 5were 68.81%; 61.53%; 85.13%; 32.30%; 55.33%, respectively. In conclusion,supplementation of goat milk kefir fermented with porang glucomannan couldimprove the health through decreasing in hepatocyte abnormality, hepatic steato-sis and MDA level and also increasing in NO level which potentially as anantimicrobial against intracellular pathogens in rats with metabolic syndrome.

Keywords: Goat milk kefir, Porang glucomannan, MDA, NO, Liver histology


26


The Effect of Sowing Rate and Variety on theYield, Protein Content and Height of Field

PeasMargit Olle

∗

Estonian Crop Research Institute, J. Aamisepa 1, Jogeva alevik, 48309, Estonia

Abstract

Pea is an important human food crop. Green pea production worldwide in2011 was 17 Mt and pea is grown on over 6.7 million hectares worldwide.Genotype has the most significant influence on the variability. Therefore the aimof experiments was to assess the effect of sowing rate and varieties on the yieldand other phenotype characteristics under Nordic environmental conditions.The varieties were: Bruno, Capella, Clara, Kirke, Onward and Vitra. Twosowing rates were used: 1. at a rate of 120 seeds per m2 for all varieties; 2. ata rate of 144 seeds per m2 for all varieties (increased by 20%). From varietiesmore stable variety providing high yield is Kirke. Sowing rate has tendency toincrease the yield of some varieties. Varieties with highest protein content inour investigation were: Bruno and Onward, lowest variety Clara. Varietiesdid not show stable trend to increase the protein content by second sowing rate.Varieties with suitable height in our investigation were: Bruno, Capella, Clara,Kirke and Onward. Variety Vitra was too high, is lodging easily and is thereforehard to harvest. Out of our results it can be concluded: 1. sowing rate did notshow stable trend to increase or decrease the plant height, 2. sowing rate hastendency to increase the yield of some varieties, 3. yield, protein content andheight have a tendency to increase with increasing sowing rate by 20%, butit depends on local agroclimatic conditions. Final conclusion: Suitable varietywith suitable height, quite high protein content and high yield on good year isBruno.

Acknowledgement: This investigation was supported by EU FP7 projectEUROLEGUME No. 613781.

Keywords: Field pea, height, protein content, variety, yield.


27


Assessment of ammonia and carbon dioxideconcentrations in a breeding hen building

under Portuguese winter

Jose L.S. Pereira1∗, Carla S.P. Garcia1, Silvia Ferreira2,Victor Pinheiro2, Henrique Trindade2, Andre Conde3,

Pedro Ferreira3

1Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Viseu, Portugal2University of Tras-os-Montes and Alto Douro, CITAB, Quinta de Prados,

Vila Real, Portugal3LUSIAVES, Marinha das Ondas, Figueira da Foz, Portugal

Abstract

Excessive ammonia (NH3) and carbon dioxide (CO2) in the housing of breedinghens can cause various negative effects on the health of hens and the welfareof the workers who care for them. The aim of this study was to evaluate theNH3 and CO2 concentrations in the first month of housing the breeding hensduring Portuguese winter. The study was conducted on a commercial henbreeding farm located in central Portugal (Soure, Portugal). One modernbuilding equipped with climate control system, automatic feeding and drinkingsystems and minimum transitional tunnel ridge system was selected. Newlitter material made with rice hulls was used in the building, and the breedingsample comprised five months old 6864 female and 720 male birds housed inthe building on 7 November 2016. The outdoor and indoor environmentalconditions and indoor gas concentrations were measured continuously from 10November to 30 November 2016. Ammonia and CO2 concentrations were mea-sured with a photoacoustic field gas monitor and air samples collected through4 sampling points located indoor, by a multipoint sampler. Results showed thatthe CO2 concentrations did not exceed 3000 parts per million (ppm) duringthe first month of housing the breeding hens and under winter environment.However, the NH3 concentrations exceed 20 ppm on most measurement days.For a good indoor air quality, the study suggests the use of mitigating measuresfor maintaining NH3 concentration below 10 ppm

Acknowledgements: The authors acknowledge LUSIAVES Industria e Com-ercio Agro-Alimentar (Portugal). This work was funded by project POCI-01-


28


0247-FEDER-003430 AMONIAVE and Portugal 2020.

Keywords: Breeding hens, CO2, Gas concentration, Mediterranean Portugal,NH3, Poultry husbandry, Winter environment.

29


Bio-based Poly(ethylene-2,5-furanoate) (PEF)Polyester: Synthesis, Physical Properties and

Food Packaging Applications

Dimitrios N. Bikiaris∗

Laboratory of Polymer Chemistry and Technology, Department of Chemistry,Aristotle University of Thessaloniki, GR-541 24, Thessaloniki, Macedonia, Greece

Abstract

Current producers of bio-based polymers estimate that production capacitywill reach nearly 12 million tonnes by 2020. With an expected total polymerproduction of about 400 million tonnes in 2020, the bio-based share should be in-creased to 3%, meaning that bio-based production capacity will grow faster thanoverall production. Regarding the European bioplastics market, it currentlyrepresents the 15% of the global production capabilities, which is higher thanthat of the North and South America, but significantly smaller than the oneof Asia, which represents the 58.1%.Polymers based on 2,5-furandicarboxylicacid (2,5-FDCA), consist a new class of alipharomatic polyesters that can beprepared from monomers derived straight from renewable resources like furfuraland hydroxymethylfurfural (HMF). For this reason, this class of materials hasrecently gained high interest. Poly(ethylene-2,5-furanoate) (PEF) is possiblythe most important of these polyesters due to the fact that it can be formulatedin films, fibers and mostly bottles. Comparing the properties of the newlysynthesized PEF bottles with its terephthalate counterpart (PEF) the followingcharacteristics were observed: 11 times better O2 barrier, 19 times better CO2barrier, 1.6 higher tensile modulus, about 70% lower CO2 emission and about65% lower non-renewable energy use for PEF production. PEF was preparedby the two-stage melt polycondensation method (esterification and polyconden-sation) in a glass batch reactor. Their molecular weight is depended from meltpolycondensation temperature and use time. Solid state polymerisation can bealso used for molecular weight increase. PEF is a semicrystalline polyester withmelting point 210 − 230 C, equilibrium melting point 265 C while the heat offusion for the pure crystalline PEF was estimated to be about 137J/g. It has alsoappropriate mechanical properties for film and fibers preparation.

Keywords:


30


Competitiveness, Efficiency and Sustainabilityof Wheat Production in Bangladesh

S.M. Fakhrul Islam1∗, Basil Manos2, M. Kamrul Hasan3

1Food and Agriculture Organization of the United Nations, Bangladesh2Department of Agricultural Economics, Aristotle University of Thessaloniki

3Planning and Evaluation Division, Bangladesh Agricultural Research Institute

Abstract

The competitiveness of producing wheat in Bangladesh agriculture was analyzedusing two measures: (a) Net Economic Profitability- the profitability usingeconomic, rather than financial costs and prices, and (b) Domestic Resource Cost(DRC) Ratio- cost of non-tradable domestic resources used in production dividedby the value of tradable products. Farm specific technical efficiency of wheatproduction was analyzed using stochastic frontier production function modeland a model of factors associated with technical inefficiency of wheat farmers.These models were estimated jointly through maximum likelihood method. TotalFactor Productivity (TFP) indices were used for measuring sustainability ofwheat production. The analysis has been carried out using a panel survey datacollected from the farmers of 64 districts for the two periods 2004 and 2014 witha sample size of 2846. It was found that competitiveness of wheat production inBangladesh at both import and export parity prices improved over the period2004 to 2014. Technical efficiency of wheat farmers was found to vary acrossfarm categories. Human labour, animal power, nitrogen, land rent, land andsoil type and sowing date were found to contribute significantly in the technicalefficiency of wheat farmers. The average technical efficiency of wheat productionin Bangladesh is 84 percent. This indicates a good potential for increasing wheatoutput by 16 percent with the existing technology and levels of inputs. Farmers’education and training of the farm operators on wheat cultivation was found tohave significant effect on yield and technical efficiency of wheat production. Itwas found that wheat production in Bangladesh is sustainable as indicated bynon-negative long term trend in TFP.

Keywords: Sustainability, technical efficiency, stochastic frontier productionfunction, total factor productivity, wheat farms


31


Improvement of the Techno-FunctionalProperties of Pea Proteins by

MicrofluidizationOliete, B., Potin, F., Cases, E., Saurel, R.∗

UMR Procedes Alimentaires et MicrobiologiquesUniversite Bourgogne-Franche Comte, AgroSup Dijon C

Abstract

The use of pea (Pisumsativum (L.)) proteins in the food industry is still limiteddespite their good environmental sustainability, heath-oriented composition,reliable origin and stableprice.However, one of the most important limitationsis their low solubility which determines a number of their techno-functionalproperties. Microfluidization is a non-thermal emerging technology that maymodify the structure and the techno-functional properties of pea proteins. Mi-crofluidization combines high shear forces due to the stream speed and direction,impact forces from collisions with the walls and with the fluid itself; and tur-bulence inside the chamber. The objective of this work was to evaluate theeffects of dynamic high pressure (microfluidization) on the techno-functionalproperties of pea proteins. Microfluidization was performed by using a Microflu-idizer processor model LM10 (Microfluidics, Newton, MA, USA) providedwith a Z-type chamber. Solubility of commercial pea proteins (CP)was clearlyincreased when applying microfluidization at 100MPa. Microfluidization alsoimproved the CP least thermal and acidic gelation concentrations.In the studyof emulsions,highmicrofluidization pressures (130 MPa) applied to the proteindispersion decreased the flocculation (FI), the coalescence index (CI) and thevisual creaming index. Its use in the pre-homogenised emulsion decreased thediameter of emulsion droplets (d43) and the interfacial protein concentration(ÎS).In conclusion, the effect of microfluidization depends on the sample characteris-tics (commercial, native, aggregated), on the environmental conditions (ionicstrength, pH), and on the microfluidization parameters (pressure, passes).

Keywords: Pea proteins, microfluidization, dynamic high pressure, emulsion


32


The Role of Avian Predators in the CulturalLandscape of Olomouc Archdiocese in

Integrated Pest Management

Ivo Machar∗

Palacky University, 17. Listopadu 47, 771 46 Olomouc, Czech Republic

Abstract

Data on the efficiency of predation pressure by avian predators on rodent pestsare rarely available in literature. Similarly, data on economic aspects of rodentpest biocontrol are lacking. This paper presents results of a study focused onthe role of avian predators for biocontrol of local populations of Common Vole(Microtus arvalis) in the traditional Central European agricultural region: Cul-tural Landscape of Olomouc Archdiocese (Czech Republic). The study impliesthat conservation of nesting habitats and supporting aggregations of raptors(Buteo buteo, Falco tinnunculus) and owls (Tytoalba) on agricultural arableland by means of installed artificial perches can increase the predation pressureon the common vole at the onset and during its population gradation. This canindicate a high potential of biological control methods for eliminating rodentpests as part of the integrated vertebrate pest management.

Keywords: Artificial perches; biocontrol in agriculture; churches as nestingsites; increasing of predation pressure on rodent pests.


33


Fermentation of Split Cobrancosa TableOlives: The Effect of the Degree of Ripeness

of the FruitsBarros, T.∗, Prata, J., Quintas, C., Pires Cabral, P.

Abstract

Split table olives of the Cobrancosa cultivar are a fermented food of the Mediter-ranean diet produced and consumed in Portugal. Traditionally, after washingand splitting, the fruits are immersed in NaClbrines (6-8%) and fermentation isleft to progress naturally, depending on the autochthonous microbiota, at roomtemperature,until they partially lose their bitterness. This work aimed to followthe olive fermentation process and study the effect of different degrees of fruitripenesson the nutritional and organoleptic characteristics of the table olivesproduced. At the end of fermentation, table olives had a salt content of 4.1-4.3%and the brines had pH values of 4.5-4.3 and acidities of 0.3%, depending onthe degree of fruit ripeness, whether they were green or turning color olives,respectively. Sensory analysis revealed no significant differences between tableolives, except for firmness and salt content, where the green ones presenteda harder texture and were less salty. However, according to overall sensorialevaluation, the turning color olives were the best product. Regarding nutritionalcomposition (expressed in g/100g olives)and whether table olives were green orturning color, respectively, they were rich in lipids (20.9-20.7), with low levelsof proteins (1.4-1.2), carbohydrates (2.1-3.5), fiber (2.8-2.7) and ash (4.2-4.3),corresponding to energy values of 201.9-205.5 kcal, mineral contents of 1.39 forNa, 0.17-0.14 for K and 0.11-0.06 for Ca, high levels of phenolic compounds(0.14-0.16) with antioxidant activities (0.78-0.68 mg/mL, EC50) and reducingsugars (0.18g/100 g olives). Successful natural fermentative processes were ob-served with both olives of different ripeness.The table olives produced presenteda similar final quality in addition to nutritional and organoleptic characteristics.

Keywords:


34


Prediction of Bubble Fragmentation DuringSorbet Production in a Scraped Surface Heat

Exchanger

Oscar Dario-Hernandez1 Artemio Plana-Fattori2, Graciela Alvarez1,Fatou-Toutie Ndoye 1, Hayat Benkhelifa 2, Denis Flick 2∗

1Irstea, Refrigeration Engineering Research Unit, 92160 Antony, France2UMR Ingenierie Procedes Aliments, AgroParisTech,

Inra, Universite Paris-Saclay, 91300 Massy, France

Abstract

Complex phenomena occur during production of sorbet in a scraped surfaceheat exchanger: fluid flow, heat transfer, phase change (ice crystallization),rheological modification and fragmentation of bubbles. In a previous work, allthese coupled phenomena except bubble fragmentation were simulated by CFD.The objective of the present work is to predict the bubble break-up. Locally, thecritical radius for bubble break-up can be estimated as a function of the shearrate, the extension rate, the apparent viscosity of the ’continuous’ phase, theviscosity of the gas and the surface tension, by using correlations based onthe capillary number. The ’continuous’ phase surrounding the bubbles is infact constituted by a concentrated liquid and ice crystals; its non-Newtonianrheology sharply depends on ice-fraction, which in turn depends on tempera-ture. The CFD simulation allowed analyzing all the parameters influencing thecritical radius. It appears that the smallest bubbles are generated a) near thecontact between the blades and the scraped surface where the highest shear rateis reached, and b) in the coldest region (near to the outlet) where the continuousphase has the maximum apparent viscosity. The order of magnitude of thesmallest crystals predicted by CFD corresponds to the observed values.

Keywords: Crystallization, air bubbles, fragmentation, scraped surface heatexchanger, sorbet


35


Biodegradable Hydrogel Derived fromCellulose Acetate and EDTA as a

Reducer-leaching of Fertilizer and Substratefor Water Retention for Plants

Andre M. Senna1∗, Vagner R. Botaro1,2,

1Universidade Federal de Ouro Preto-REDEMAT, Ouro Preto, 35400-000, Minas Gerais, Brazil2Universidade Federal de Sao Carlos-UFSCAR, Sorocaba, 18052-780, Sao Paulo, Brazil

Abstract

Aims: To study the behavior of a biodegradable hydrogel derived from cel-lulose acetate and ethylene diaminetetra acetic dianhydride (EDTAD), as areducer-leaching of NPK fertilizer and substrate for water retention for plants.Methods: The HEDTA was prepared from cellulose acetate (CA) with a degreesubstitution (DS) 2.5 by esterification crosslinking with (EDTAD) catalyzed bytriethylamine.We systematically investigated the performance of the HEDTAin the reducing NPK fertilizer leaching. We also compare the percentage ofleaching between the HEDTA and commercial fertilizers. To characterize the es-terification and cross linking between CA and EDTAD, FTIR spectroscopy andanalysis (DTG) were employed.The biodegradation experiments were carriedout in simulated soil (23% of sand, 23% of cattle manure, 23% of soil and 31%of water) and the HEDTA was tested in the eucalyptus planting during the dryseason in the Sao Paulo state, Brazil. Results: The HEDTA was able to reducethe leaching of fertilizers and improve the performance of eucalyptus seedlingsand reduced the mortality of the seedlings. Conclusions:The HEDTA showed tobe an excellent substrate for slow release and water-retention in soil, reducer ofthe fertilizers leaching, in addition being nontoxic, biodegradable in the soil andenvironmentally-friendly.

Keywords: Hydrogel, cellulose acetate, reducer-leaching of NPK fertilizer

∗Corresponding author e-mail:[email protected]; [email protected]

36


Development and Optimization of anExtraction Technique and Identification of the

Key Flavors of Moroccan Dairy Products

Salwa Tsouli Sarhir∗

Facule des sciences Dhar elmahraz, Morocco

Abstract

Dairy products result a fermentation of the lactic bacteria, the Latter are capableto coagulate the milk and of contributing to the organoleptic and technologicalcharacters by the liberation of the enzymatic systems synthesizing organic acidsand other metabolites and volatile compounds among which some are responsiblefor the typical aroma of the product (key aroma). The characterization of thekey aromas is a continuous challenge. The extraction and the concentration ofthe key aromas from dairy products puts a major analytical challenge seen thecomposition of the matrix (fat, proteins.) and the nature of these nice-smellingvolatile molecules because they are often present in very low concentrations(ppm, ppb even of the order of the ppt), They tend to degrade or form theartefacts in the presence of heat and / or of some oxygen via chemical andthermal reactions; the potential formation of secondary volatile substances viaenzymatic reactions; and possess of more a wide range of polarities, solubility,volatilities. The study of the odorous compounds, having a sensorial impact,requires obtaining representative extract of the sample. Thus our first objectiveis the development and optimization of a protocol for extracting aromas frommatrices as complex as dairy products and bacterial cultures. The olfactiveorganoleptic property of the extracts obtained is evaluated in a sensory analysisgiving rise to the establishment of a sensory profile, allowing to validate therepresentative and reproducible extraction technique and verify its reliability.The identification and analysis of these aromatic compounds will be carried outusing high-performance techniques (GC-MS, GC-FID-O).

Keywords:


37


Characterization of Beetroot Residue(Beta vulgaris L.) Extracts Obtained at Highand Low Pressure Regarding its Antioxidant

PotentialH.F.B. Lasta1, L. Lentz 1, N. Mezzomo1,2∗, S.R.S. Ferreira1

1Department of Chemical and Food Engineering, Federal University of Santa Catarina,Florianopolis, EQA/CTC, Post office box 476 Zip Code: 88040-900,

Florianopolis-SC-Brasil2Catarinense Federal Institute, Campus Brusque, SC-Brasil

Abstract

The beetroot originated in Europe, Asia and the Mediterranean. The beetroot is widely used for food supply, production of sugar and ethanol whileits residues are usually disposed for animal nourishment or composting. Theresidues of the beet are a resource of calcium, phosphorus and vitamins Aand C. The Supercritical Fluid Extraction (SFE) appears as an alternativeto the conventional extraction processes, providing an extract free of organicsolvent residues and preserving heat sensitive compounds. The objective of thiswork was to obtain extracts of beetroot stalk by SFE with co-solvent (wateror water+ethanol moisture) and low-pressure extractions by Soxhlet, macer-ation and ultrasound using different solvents (water, water+ethanol misture,ethanol or hexane). The different methodologies used for evaluation regardingthe extraction’s yield,total phenolics content (TPC) and its antioxidant activity(DPPH, ABTS and FRAP). Results showed satisfactory extraction yield usingultrasound with water+ethanol (53.0±0.7%), while for high pressure with 10%of co-solvent ethanol + water in SFE (6±1%) was lower. For TPC, the bestresult was obtained with 10% of ethanol in SFE (68±6 mgGAE/g extract).The best results of DPPH and ABTS were obtained using Soxhlet with ethanol(59.4±5.4 µgGAE/ml extract and 730±14 µmol/g extract); as for the FRAPmethod the extract with better result with 10% of co-solvent ethanol in SFE(633±54 µmol Trolox/g extract). The disposible edible parts of the beet, suchas the stalk, are an alternative source of nutrients, minerals presenting a highbiological potential to be used in obtaining antioxidant extracts, and can bereused for food and/or pharmaceutical products.


38


Molecular Properties and NutraceuticalFunctions of Polysaccharides from Edible and

Medicinal Fungi

Jian-Yong Wu∗

The Hong Kong Polytechnic University, Department of Applied Biology & Chemical Technology,Hung Hom, Kowloon, Hong Kong

Abstract

Polysaccharides are major bioactive constituents of edible and medicinal fungiwith multiple health benefits including antitumor, immunomodulation, an-tioxidant, and antifatigue. Therefore, fungal polysaccharides are promisingsources of nutraceutical compounds and also for cosmeceutical products. An-other promising area of application of bioactive fungal polysaccharides is inthe feed for farm and aquaculture animals, which can potentially reduce theoveruse of antibiotics harmful to human health. The bioactivities and functionsof PS are dependent on the structural characteristics and physical properties.While β-glucans are the most common polysaccharide structure with antitu-mor and immunomodulatory activities, various other polysaccharide structureswith significant bioactivities from medicinal fungi have also been documentedin the literature such as α-D-glucans, glucomannans and glycoproteins, andpolysaccharide-protein complexes (PSPs). This presentation is to review theproperties, nutraceutical functions and applications of polysaccharides frommedicinal fungi, and the related studies by the author’s group on the molecularproperties and bioactivities of exopolysaccharide (EPS) from mycelial fermenta-tion of a valuable medicinal fungus Cordyceps sinensis Cs-HK1.

Keywords:


39


Process Optimization of Subcritical Extractionfor Phenolic Compounds from Cinnamon Bark

Chong-Tai Kim∗, Young-Hee Jo, Dong-Jun Choi and Jin-SooMaeng

Research Group of Bioprocess Engineering,Korea Food Research Institute, Gyeonggi-do, 13539, Republic of Korea

Abstract

Cinnamon belongs to the Lauraceae family and the genus Cinnamomum com-prises approximately 250 species which are distributed in Asia and Australia.The major volatile components of cinnamon bark are cinnamaldehyde, cinnamicacid, cinnamyl alcohol coumarin and eugenol. Cinnamon bark use as a foodflavoring ingredient and also exhibits antioxidative, antimicrobial and anticar-cinogenic properties. Cinnamon have been used to treat dyspepsia, gastritis,blood circulation disturbance and inflammatory disease in many countries sinceancient age. The essential oil of cinnamon has been used for food additives andmedicine.Subcritical water is generally defined as liquid water in the temper-ature range of 100 − 374 C. Subcritical extraction has gained in extractingbioactive compounds, especially phenolic compounds due to the advantages suchas low cost, short extraction times and low environmental impact. The purposeof this study were to use response surface methodology to determine optimalconditions for the extraction of phenolic compounds from cinnamon bark bysubcritical extraction and to identify cinnamon using high performance liquidchromatography. Process parameter such as extraction temperature, extractiontime and extraction pressure on extraction yield were evaluated.

Keywords: Cinnamon, subcritical extraction, process optimization, phe-nolic compounds, response surface methodology, functional food, bioactives,antioxidative activity


40


Evaluation of Quality and Shelf-life ofPasteurized Goat Milk Produced Under

Smallholder Condition in a Farmer Group

Yuni Suranindyah∗, F.Trisakti Haryadi, Diah Triwidayati

Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia

Abstract

The purpose of the study was to evaluate the quality and shelflife of pasteurizedgoat milk that was processed by smallholders in the farmer group. The studywas doneinthe district of Sleman,Yogyakarta,Indonesia. Materials consisted of20 samples of fresh milk collected from farmers before and after implementationof extension program and 10 samples of pasteurized milk.The pasteurization wasdone followed high temperature short time method using batch pasteurizer. Theproduct was packaged in plastic cup and stored in a refrigerator at a temperatureof 4 C. Samples were analyzed to examine milk composition, alcohol and clot onboiling tests, to measure acidity, number of bacteria estimated with MBRT, freefatty acid and sensory evaluation focused on flavor. Shelflife of pasteurized milkwas determined on 0, 3, 5, 8 and 10 days of storage. The results showed freshmilk had total solid, fat and protein contents as 15.26%, 5.70% and 4.83%,respectively. Milk acidity was 0.23% and number of bacteria was around1500000 CFU/mL.Composition of pasteurized goat milk was not different tothat of fresh milk, while number of bacteria decreased into around 100000 to500000/mL.Milk showed negative result of alcohol and clot on boiling tests, theaverage of acidity and free fatty acid were 0.23%, and 0.87%, respectively. In 10days of storage free fatty acid levels began to rise to 0.99% and appeared rancidas a sign of milk damage and unaccepted for consumption. The conclusion waspasteurized goat milk that was processed in smallholder had good quality shownby high level of composition and normal in quality assessment. Shelf life of milkwas 8 days, based on high FFA content and appearance of rancid flavor.

Keywords: Quality, shelf life, pasteurized goat milk, smallholder, farmergroup


41


The Effect of Different Drying Processes andthe Amounts of Maltodextrin Addition on thePhysical and Powder Properties of Carrot Juice

PowdersGulsah Caliskan Koc

∗, Safiye Nur Dirim

Ege University, Department of Food Engineering, Bornova, Izmir

Abstract

The aim of this study is to determine the physical (moisture content, wateractivity, and color) and powder (bulk and tapped densities, flowability, cohe-siveness, average wettability and solubility times and dispersibility) propertiesof spray and freeze dried carrot juice powders along with the effects of theaddition of different amounts of maltodextrin (MD, 18-20 DE). In addition, theefficiency values (the ratio of the amount of obtained powder to the dry mattercontent of carrot juice) of these processes and the specific moisture extractionrate (SMER) and the moisture extraction rate (MER) values were calculated.The total soluble solid content (TSS) of the carrot juice was measured to beas 8.2±0.2 Brix (Bx) and TSS was adjusted to 12, 16 and 20 Bx by addingthe appropriate amounts of MD. Carrot juices were dried in a laboratory scalespray (inlet/outlet air temperatures of 200/100 C, atomizer pressure of 392kPa and air flow rate of 1.54 ml/min) and freeze driers (3 mm sample thickness,13.33 kPa absolute pressure and at a condenser temperature of −48 C). Theresults showed that spray and freeze drying can satisfactorily be applied fordrying of carrot juice to obtain powders that can be used as an ingredient forflavoring and coloring purposes. The lowest moisture content (1-27-2.32%(wet basis)) and water activity (0.174-0.231) values were obtained from thespray dried carrot juice powders. The addition of drying agent to the carrotjuice caused a significant decrease in the moisture content, water activity andbrightness values and increase in the average wettability and solubility times,bulk and tapped density values (P<0.05). Comparatively better results wereobtained for freeze dried powders for average wettability and solubility timesand dispersibility (P<0.05).

Keywords: Carrot juice, spray drying, freeze drying, efficiency, maltodextrin,powder properties


42


A Novel Method for Determination ofPolycyclic Aromatic Hydrocarbosns in Food

and Environment Samples

Yi Chen∗, Yuan Wang

CAS Key Laboratory of Analytical Chemistry,CAS Research/Education Center for Excellence in Molecular Sciences,

Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China;University of Chinese Academy of Sciences, Beijing 100049, China;

Beijing National Laboratory of Molecular Science, Beijing 100190, China

Abstract

Polycyclic aromatic hydrocarbons (PAHs) form a large class of over 200 chem-icals, some of which can easily appears in various foods. Many PAHs arecarcinogenic, teratogenic and/or mutagenic, of which the benzo[α]pyrene andbenzo[α]anthracene are the most famous. Assay of PAHs in food and relatedenvironment samples has attracted continuous investigations but remains shortof sensitive and widely applicable methods. Aiming at conquering the issues,herein presented is a somewhat universal method established by coupling ofnew type of graphene-based solid-phase micro-extraction (SPME) with gas chro-matography (GC) and mass spectrometer (MS). By use of laboratory-preparedSPME fibers coated with a layer of mossy graphene sheets which offers π-πattraction toward PAHs and fast extraction kinetics, the method has reached alimit of detection down to fg/mL and pg/mL for a 25mL and 1mLsample volume,respectively. The working equations covered a linear range of 2 and 3 orders ofmagnitude, for 1 mL and 25 mL, respectively, with recovery in between 90%and110%.The method was successfully applied to the determination of PAHs invarious food-related samples such as drinks, grilles, kitchen/barbecue smokesand even newly printed publications.

Keywords: Graphene coating, SPME, Polycyclic aromatic hydrocarbons,GC-MS, food analysis, water analysis


43


Berry Pomace: A Source of ValuableFunctional Ingredients

Petras Rimantas Venskutonis∗

Department of Food Science and Technology, Kaunas University of Technology,Radvilenu rd. 19, Kaunas LT-50254, Lithuania

Abstract

Berries are known for their excellent flavour and abundance of healthy com-pounds possessing antioxidant and other beneficial properties. However, dueto a rapid decay after harvesting, the majority of berry crops are processedinto juices and other products. Pressing of juice results in large quantities ofby-products, called pomace, press-cake or marc. These residues contain variousvaluable compounds such as polyphenolics, vitamins; however, currently theyare used rather inefficiently and in many cases wasted, mainly due to a lack ofscientific and technological valorization of their processing methods. This studyprovides examples of biorefining of) pomace obtained after pressing juice ofseveral northern berry species such asblack currant (Ribesnigrum), chokeberry(Aronia melanocarpa), raspberry (Rubusidaeus), sea-buckthorn, guelder-roseberry (Viburnum opulus into high value functional ingredients by using su-percritical carbon dioxide, pressurized liquid and enzyme-assisted extractionmethods. The residues are further extracted by using pressurized liquids, e.g.water or its mixtures with ethanol, while remaining non-soluble substancesare treated with various enzymes to obtain additional water soluble products.The composition and antioxidant properties of the fractions obtained were anal-ysed by chromatography and mass spectrometry, while antioxidant propertieswere evaluated by the batch in vitro assays (DPPH, ABTS, FRAP, ORAC,Folin-Ciocalteu values) and the on-line HPLC-UV-DPPH radical scavengingassay. The results indicate that the fractions isolated from berry pomaces containvaluable bioactive compounds, which might find applications in functional foods,nutraceuticals, cosmetics and other products.Firstly, lipophilic fractions, consist-ing mainly of triacylglycerols,were extracted with supercritical carbon dioxide.At optimal conditions the yields of oily extracts from berries were from 3 to15%. These extracts were rich in polyunsaturated fatty acids and tocopherols.Higher polarity fractions were extracted from the residues and the total yieldof extracts was up to 80%. These fractions contained various phytochemicals;


44


most of them were strong antioxidants. It may be concluded that the conceptof biorefining, which is defined as a sustainable processing of biomass into aspectrum of bio-based products (food, feed, chemicals, materials) and bioenergy(biofuels, power and/or heat) may be successfully applied to berry pomaces forthe development of high added value functional ingredients, technological andeconomical aspects of upscaling the processes should be in the focus of futureresearch.

Acknowledgements: This research was funded by the Research Council ofLithuania (Grant No. SVE-01/2014).

Keywords: Berry pomace, supercritical fluid extraction, pressurised liquidextraction, enzyme-assisted extraction, antioxidant capacity

45


Isolation of Antioxidants from Botanicals byUsing Conventional and High Pressure

Extraction MethodsPetras Rimantas Venskutonis

∗

Department of Food Science and Technology, Kaunas University of Technology,Radvilenu rd. 19, Kaunas LT-50254, Lithuania

Abstract

Search, evaluation and application of natural antioxidants and other phytochem-icals has become popular topic for food, agricultural and medicinal chemists dueto the following reasons: (i) increasing evidence of health effects of numerousnatural compounds; (ii) developments in functional foods, nutraceuticals, natu-ral pharmaceuticals, cosmetics and other products; (iii) vast diversity of variousunder investigated species in the plant kingdom; (iv) increasing consumer pref-erence for natural ingredients for food and other applications; (v) development ofanalytical techniques enabling fast and effective isolation and characterisation ofnatural compounds. Botaniclas are very complex matrixes consisting of variouscompound classes.Primarily, medicinal and aromatic plants may be classifiedinto the essentials oil bearing and other species. Distillation of oils, preparationof hydroethanolic tinctures/extracts and isolation of non-volatile constituentswith organic solvents may be considered as the main traditional techniquesin the production of various preparations from aromatic and medicinal plants.Such techniques possess various disadvantages.For instance, essential oils frombotanicals are usually isolated by steam or water distillation. Such process,depending on plant material, yields on average 0.5-3% of the oil, while therest of plant material in most cases is discarded as a waste. Application oforganic solvents for the isolation of non volatile bioactive compounds contam-inates the extracts with hazardous solvents, which should be removed untilregulated concentrations; the process also produces high amounts of residues.Therefore the effectiveness of the processing of botanicals should be increasedby a more rational utilisation of raw materials, which may be achieved byapplying biorefining concept. Development of complex processing methods,including conventional and novel techniques for the recovery of valuable bioac-tive constituents may be considered as a particularly promising trend in thearea of botanicals. Supercritical fluid, pressurised liquid, microwave and ul-trasonic assisted extraction and fractionation, chromatographic separation and


46


purification, microbial, enzymatic, chemical and thermal treatment methods,as well as their combinations are promising opportunities for the exhaustiveconversion of aromatic and medicinal plants into valuable materials, whichmay find numerous applications, e.g. functional foods, nutraceuticals, naturalfood additives, cosmetics, pharmaceuticals, etc. Innovative application andoptimisation of these processes may result in achieving an ideal ’zero-waste’objective. Several examples will be provided on biorefining selected plant speciesinto various products by using different schemes of supercritical carbon dioxideand pressurized liquid extraction and fractionation. Antioxidant properties andphytochemical composition of the products obtained will be reviewed.

Keywords: Biorefining, supercritical fluid extraction, pressurized liquidextraction, antioxidants

47


Separation of Polyphenols from Leaves ofApple (Malus pumila)

Yanzhen Lu, Yang Du, Yanjun Huang, Shan Geng, Yun Wei∗

State Key Laboratory of Chemical Resource Engineering,Beijing University of Chemical Technology, 15 Beisanhuan East Road,

Chaoyang District, Beijing, 100029, P. R. China

Abstract

Apple leaf is one of agriculture waste. In the production of apple fruit, apple leafgenerates million tons every year, and has been wasted just as defoliation with-out any substantial use. Apple leaf is an abundant natural source and containshigh level of polyphenols that exhibit antioxidant properties. However, thereare very few studies to comprehensively utilize these active ingredients. In thispresent paper, five main polyphenols were obtained from the leaves of apple us-ing high speed countercurrent chromatography combined with preparative highperformance liquid chromatography. Their structures were elucidated by ion-trap time of flight mass and nuclear magnetic resonance measurements. Thesecompounds were identified as phloridzin, isoquercitrin, quercetin-3-xyloside,quercetin-3-arabinoside, and quercetin-3-rhamnoside and would serve as a cos-metic and food additive based on their antioxidant activity. In addition, researchon the conditions of high speed counter current chromatography, response sur-face methodology including a 17-run Box-Behnken design was used to designthe tests exploring the variables that affect the separation of compounds. Thebest value for response was located at the flow rate of 1.75-2.25 mL/min andrevolution speed of 600-800 rpm. So the optimized conditions were as follows:revolution speed at 800 rpm, flow rate at 2.0 mL/min and separation tempera-ture at 35 âUeC. This method is an efficient pathway in the purification andcomprehensive utilization of natural products or wastes.

Keywords: Malus pumila, apple leaf, agriculture waste, polyphenols, separa-tion, high speed counter current chromatography, preparative high performanceliquid chromatography


48


Mercury Levelin Tissues of European Badger(Melesmeles L.) from Eastern Slavonia, Croatia

Sinisa Ozimec1∗, Svjetlana Milin Radic2, Tihomir Florijancic1, Ivica Boskovic1,Andrea Gross-Boskovic3

1Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek,VladimiraPreloga 1, HR 31000 Osijek, Croatia D

2Ministry of Agriculture, Veterinary Inspection,Branch Office in Split, HR 21000 Split, Croatian

3Croatian Food Agency, ulica Ivana Gundulica 36b, HR 31000Osijek, Croatia

Abstract

Wild free-ranging mammals are important sentinels of environmental heavymetal pollution due to their permanent exposure in various habitats. The con-centrations of total mercury (Hg) was determined in samples of liver, kidneyand muscle of European badger,Melesmeles L. (Carnivora, Mustelidae) fromeastern Slavonia region, north-easternCroatia. Total of 29 badgers were collectedat 20 localities by regular hunt or found killed in road traffic accidents, inthe period 2009-2011.Determination of mercury concentration was performedby atomic absorption spectrophotometry (AAS). Mean Hg concentration washigher in kidney (0.1833 mg kg−1) compared to liver (0.1401 mg kg−1) andmuscle (0.0381 mg kg−1). The highest concentrations were measured in adult,seven year old female (2.002 mg kg−1 in liver; 1.813 mg kg−1 in kidney;0.255 mg kg−1 in muscle). Higher mercury accumulation in kidney than liver,suggests an inorganic form of mercury which is excreted mainly by kidney.Assumed sources of heavy metals are geological ground, sediments and water inthe floodplain, dust emissions from the road traffic, improper waste disposal anduse of agricultural chemicals.

Keywords: Mercury, heavy metal, badger, pollution.


49


In Structure and in-vitro Digestibility of WaxyCorn Starch Debranched by Pullulanase

Yan Hong∗

School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Abstract

Starch is a cheap, non toxic, biocompatible and biodegradable material. Starchmedication technologies,including physical, chemical and enzymatic modica-tions, can endow starch derivatives with new functional properties. Pullu-lanase, also knownas amylopectin 6-glucanohydrolase, could cleave alpha-glucanpolysaccharides and is widely used in the starch industry. After treatment withpullulanase, waxy corn starch amylopectin is trans formed into short linearglucans that can achieve reassociation and retrogradation.Researchers confirmedthat debranched starch is an important source for the production of resistantstarch and slowly digestible starch.The aim of the research is to access the effectsof the degree of debranchingon the structural properties and in vitro digestibil-ity of starch during enzymatic treatment. Pullulanase debranching of waxycorn starch decreased rapidly digestible starch, and increased slowly digestiblestarch (from 2% to 23%) and resistant starch (from 13% to 19%)contents,with increase in debranching degrees. Weight-average molecular weights of de-branched starches decreased from 450 kDa to 100 kDa, which were considerablysmaller than waxy corn starch. The X-ray diffraction measurements showedthat debranched starches were of the B-crystalline type, and the crystallinity ofdebrancehed starches increased from 8.81 to 23.12 with the increase of debranch-ing degree.Summarily, the slowly digestible starch content of debranched starchcan be increased by increasing the debranching degree, and this would provideuseful information for the application of debranched starches in food industries.

Keywords: Waxy corn starch, debranching degree, in vitro digestibility


50


The Analysis of Trace Heterocyclic Amines inFood Samples by Online Micro-solid-phaseExtraction Coupling to High-Performance

Liquid Chromatography

Gongke Li∗, Qianchun Zhang, Xiaohua Xiao

School of Chemistry, Sun Yat-sen University, Guangzhou, 510275, P.R.China

Abstract

Heterocyclic amines (HAs) are considered as potential mutagens and carcino-gens, and are found in trace quantities (ng/g level) in food samples. Therefore,it is important to develop selective and effective method to determine traceHAs in complex matrices. In this study, two online analysis methods based onmicro-solid-phase extraction coupled to high-performance liquid chromatogra-phy (HPLC) for sensitive analysis of heterocyclic amines in food samples weredeveloped. A novel on-line solid-phase microextraction/HPLC system usingapoly(vinylphenylboronic acid-co-ethylene glycol dimethacrylate) polymermono-lith for on-line extraction and large-volume injection to increase the sensitivityof detection was developed for the determination of HAAs in food samples.The polymermonolith, based on a ternary porogen, was prepared by in situpolymerization of vinylphenylboronic acid and ethylene glycol dimethacrylate ina fused-silica capillary column. The prepared polymermonolith showed good per-meability, high extraction capacity, and high selectivity. The column-to-columnreproducibility was satisfactory, and the enrichment factors for five HAAs were3746-7414. Conditions that influence the on-line extraction efficiency, includingpH of sample solutions, flow rate of extraction and desorption, and desorptionvolume, were investigated. The proposed method had low limit of detection(0.10-0.15 ng/L) and good linearity (correlation coefficients ≥ 0.9913). TraceHAAs in roast beef and roast lamb samples were determined, and the amounts ofHAAs in these samples were 0.235-2.08 ng/g. The recoveries for the five HAAsranged from 74.3% to 119%, and the RSDs were less than 8.2%.The resultsshowed that the proposed on-line method was highly sensitive for monitoringHAAs in different food samples. Acrylamide-modified graphene (AMG) wassuccessfully synthesised and showed good stability and permeability in aqueousand organic phases. AMG was used as an efficient adsorbent in the onlinemicro-solid-phase extraction (Îij-SPE) of trace HAs. The enrichment factors of


51


the AMG µ-SPE column were determined as 78-166 for six HAs. An onlinemethod based on AMG µ-SPE coupled to HPLC was developed. The limits ofdetection ranged from 0.70 to 2.5 ng/L. Trace HAs in spicy salted duck, bakedfish, and fried chicken samples were determined and the concentrations of HAAsin these samples were 4.7-37.3, 8.1-15.4, and 43.3-109 ng/g, respectively. Therecoveries for the six HAs ranged from 65.9% to 118%, and the RSDs were lessthan 10.8%. The proposed online method was sensitive, reliable, and convenientfor the analysis of trace HAs in food samples.

Acknowledgements: The work were supported by the National Natural Sci-ence Foundation of China (Nos.21375155,21475153, 21675179 and 21605178),the Guangdong Provincial Natural Science Foundation of China (Nos. 2015A030311020), the Special Funds for Public Welfare Research and Capacity Buildingin Guangdong Province of China (No.2015A030401036), and the GuangzhouScience and Technology Program of China (No. 201604020165), respectively.

Keywords: Online analysis, micro-solid-phase extraction, high-performanceliquid chromatography, heterocyclic amines, food samples

52


Physiochemical Properties, Microstructure andProbiotic Survivability of Symbiotic Rice

Yoghurt Using Polymerized Whey Protein asGelation Agent

Mingruo Guo1,2∗, Dan Li1, Cuin1

1Department of Food Science, College of Food Science and Engineering,Jilin University, Changchun, Jilin, 130062, China

2Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences,University of Vermont, Burlington, Vermont, 05405, USA

Abstract

A symbiotic rice yogurt using polymerized whey protein (PWP) as major gela-tion agent was developed. Physiochemical properties, micro structure, andprobiotic survivability of the new product were analyzed. Rice to water ratio(RWR) of 1:3 (w/v) yielded the highest water absorption rate of 23.56% aftersoaking for 3 h at room temperature. The greatest degree of gelatinization(87.65%) was observed in rice samples parboiled at 80 C for 10 min at RWRof 1:12 (w/v). Addition of 0.05% (w/v) lecithin resulted in the most stableemulsion of rice milk. The finalized rice yogurt formulation was (w/v): rice milk,1% rice protein, 1% prebiotic (inulin), 1% soy oil, 7% sugar, and stabilizers.The product was fermented at 43 C for 3.5 h with 0.01% ABY-3 starter culture.The symbiotic rice yoghurt contained 2% protein and 1.06% fat and exhibitedgood sensory attributes with an average score of about 4.3 (5-scale). Bothprobioticsremained above 106 CFU/mL after 8 weeks. Micro structure analysisshowed a compact and uniform network with small pores. Data indicated thatthe developed symbiotic rice yoghurt was a novel functional food rich in proteinand low in fat with good texture.

Keywords: Rice, yoghurt, polymerized whey protein, probiotic


53


Bromelain Extraction from Pineapple(Ananus comosus) Stems for Powdered Meat

TenderizerRittiboon A. ∗, Outumporn P., Wongklang S., Supakeeratiroj S.

Department of Biology, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang,Bangkok, Thailand

Abstract

Bromelain extraction from pineapple (Ananas comosus) stems for powderedmeat tenderizer by pineapple stem was blended with phosphate buffer at pH8 for 5 min, after that it was homogenized for 5 min. Crude enzyme solutionwas filted by muslin cloth and was centrifuged at 10000 rpm. The activityand specific activity of enzyme were investigated. The result showed that theactivity and the specific activity of the crude bromelain were 23.41 unit/ml and2.940 units/mg protein. When the crude enzyme was precipitated with ethanolat 4 C, the ethanol was varied saturated rate. The results showed that at the60-80% of saturated rate, it had a maximum enzyme activity and yield and heoptimized time of precipitation was 6 hours. The total activity, specific activity,yield and purification fold were investigated. The results showed that they were72.98 units, 2.76 unit/mg protein, 3.19% and 0.28 times, respectively. Theprecipitation was brought to be lyophilized for 10 hours in order to get somebromelain powder, which gave the total and specific activities of 2,042. 77 unit/gand 1,483.49 units/mg protein, respectively. The tenderized meat by bromelainpowder was analyzed by texture analyzer, it was showed that 3% (w/w) pow-dered meat tenderizer of bromelain for 30 min had better and significantly (p ≤0.05) results, e.g. hardness, hardness, adhesiveness, springiness, gumminessand chewiness than the other concentrations and the control ( 3% commercialpowdered meat tenderizer).

Keywords: Pineapple, bromelain, ethanol precipitation, meat tenderizer


54


The Influence of Sublethal Temperatures onthe Hygienic Quality of Folere

(Hibiscus sabdariffa) Juice: Heat InducedBacterial Acid-Resistance PhenomenonBayoi James Ronald1,3∗, Darman Roger Djoulde 1, Etoa Francois-Xavier 3

1Laboratory of biochemistry and microbiology, Faculty of Science,University of Maroua, PO Box 814, Cameroon

2Laboratory of biosciences, Higher Institute of Sahel, University of Maroua, PO Box 46, Cameroon3Laboratory of Microbiology, Faculty of Science, University de Yaounde I, PO Box 812, Cameroon

Abstract

In Africa, traditional drinks play a special part in the daily lives of households.This is the case of ’folere’ juice or sorrel (Hibiscus sabdariffa) drink,which is alocal refreshing drink, home made and much appreciated by population in the hotnorthern regions of Cameroon.However, despite its very interesting organolepticand nutritive properties, this beverage present questionable hygienic quality.Thisbottleneck imposes that particular attention given to this home made drink.Toovercome this, we investigated the impact of pre- and post-production sub lethalheat shocks on the hygienic quality of folere juice.Physico-chemical analysisand evaluation of the microbiological profile of this drink were performed. Wenoticed that, ’folere’ juice present poor hygienic quality according to Cameroonstandards referenced on the French Agency Norms (AFNOR), despite its veryacidic character (pH <4.5). Simulations of the artisanal production processcoupled with a contamination of the test beverage (pH 2.01) by listed bacterialstrains (Escherichia coli ATCC 25922 and Bacillus cereus F3748) indicatedthat the beverages samples produced at pH 2.01, pasteurized and then con-taminated with thermally stressed bacteria (10 C and 45 C) during 45, 90et 180 minutes, resulted in poor hygienic quality than the same traditionalbeverage samples contaminated with unstressed bacteria.This phenomenon wasnamed "heat-induced bacterial acid resistance". Consequently, the control ofthis phenomenon which remains to be elucidated would allow the industrialproduction of a better hygienic quality drink.

Keywords: Cameroon, beverage, hygienic, sublethal temperatures, bacteria,acid resistance


55


Enzyme Recovery from Tobacco FermentationLiquids

Balazs Lemmer, Szabolcs Kertesz, Sandor Beszedes,ZSUZSANNA LASZLO, CECILIA HODUR∗

Department of Process Engineering, Faculty of Engineering,University of Szeged 9, Moszkvaikrt, Szeged, H6725, Hungary

Abstract

However membrane separation is widely used technique, the main hurdle of thisprocess, namely the membrane foulingis generated bythe matter gathered nearbyand inside the membrane surface. This phenomena causes both reversible andirreversible resistances which could be reduced by different, attached methodsi.e. sonication and/or stirring. Our work is focused on increasing of cellulaseand β-glucosidase enzyme recovery by sonicated/stirred ultrafiltration from realfermentation broth. Fermentation liquid was produced from tobacco plants.Membrane filtrations were carried out in a laboratory batch ultrafiltration cellextended with stirrer and ultrasound processor. The effects of stirring speedand ultra sound treatment were investigated on the efficiency of the permeatefluxand on the quality of recycled enzymes. Resistance values were calculated bythe resistances in-series model, as well as Hermia’s analysis was made to receivedeeper information about the resistance behaviour of the membrane. Our resultsrevealed that enzymes could be efficiently separated from real fermentation broth.Furthermore the enzyme activity test shows neither stirred nor sonicated processdoes not harm the enzyme activity.

Acknowledgement: The authors are grateful for the financial support pro-vided by the project National Research, Development and Innovation Office-NKFIH, K115691.

Keywords: Cellulase, tobacco, ultrasound, membrane separation, ultrafiltra-tion, hydrolysis


56


Controlling Development of AntibioticResistant Bacteria on Raw Meat, Poultry, and

Produce through Photoinactivation

Jingwen Gao, Karl R. Matthews∗

Department of Food Science, Rutgers University, 65 Dudley Rd.,New Brunswick, NJ 08901-8520, USA

Abstract

Food safety is a global issue with significant implications for human health.Theprevalence of antibiotic resistance underscores a demand for new antimicrobialsto improve food safety. The major antimicrobial mechanism of photosensitizeris based on the generation of reactive oxygen species with the absence of light.Curcumin is the principle curcuminoid of turmeric and approved for food usein Europe (E100) and the USA. Ascorbic acid (AA) is a GRAS substancecommonly used as an antioxidant. The purpose of this study was to evaluatethe synergistic effect of curcumin and AA in inactivating Gram-positive andGram-negative foodborne pathogens. Curcumin was dissolved in 95% EtOHand diluted to desired concentration with sterile distill water (SDW). L-ascorbicacid (AA) was dissolved in SDW and filter sterilized. Overnight culturesof Listeria monocytogenes strain L008 or E. coli O157:H7 strain 86-24 wasdiluted to 106 CFU/ml. Curcumin, AA and cells were mixed and pre-incubatedin the dark for 5 min. The mixture was transferred to a 96-well plate andilluminated (450-455 nm) for 1 min (L. monocytogenes) or 10 min (E. coliO157:H7). Number of viable cells was determined; the detection limit was2.4 log CFU/ml. Results were compared by ANOVA. Based on direct plating,no viable L. monocytogenes were detected when exposed to 5 M of curcuminand 25 g/ml of AA. E. coli O157:H7 was not detected following treated with50 M of curcumin and 25 g/ml of AA. Population of E. coli O157:H7 where4.29 CFU/ml and 5.87 CFU/ml when exposed to 5 M curcumin or 25 g/mlAA, respectively. The combination of photosensitizer curcumin and AA haspotentially application as a antimicrobial treatment for inactivation of foodbornepathogens on the surface of meat, poultry, and fresh produce.

Keywords: Foodborne pathogens, food safety, curcumin, ascorbic acid, Liste-ria monocyotgenes


57


Impact of Combined Treatment of MildHeating, UV-C Irradiation and CaCl2 Dipping

on Firmness and Colour of Salak ApricotCultivar

Bengi Hakguder Taze1,2∗, G. Bengusu Tezel2, Sevcan Unluturk2

1Igdir University Department of Food Engineering, Suveren Campus, Igdir, Turkey2Izmir Institute of Technology Department of Food Engineering, Gulbahce Campus,

Urla/Izmir, Turkey

Abstract

Salak apricot cultivar (Prunus armeniaca L., cv. Salak) is a specific type ofproduct grown in Igdir region. However, this special product suffered from arapid quality loss after harvesting. Drying which is the most common preser-vation method for apricots is not applicable to Salak variety due to its low drymatter content. Therefore alternative processing techniques need to be used toextend the shelf life of cv. Salak apricots. Combination of different processingmethods decreases the loss of nutrients and preserved quality attributes of thefresh produce.Colour and firmness of the fruits are the most important qualityparameters from consumer acceptance point of view. Thus, the objective of thisstudy was to investigate the combined effect of different preservation methodssuch as mild heating, UV-C irradiation and CaCl2 dipping (MUC) on the colourand firmness of cv. Salak apricots.For this purpose,apricots were initially dippedinto the CaCl2 solution at a concentration of 6% for 21 min at 40 C. Thensamples were exposed to UV-C irradiation at the light intensity of 3.23 mW/cm2

for 19 min. Fruit colour parameters (CIE L*, a*, b*) and firmness values weredetermined both before and after MUC processing. Although a slight decreasewas observed in the measured parameters after processing of apricots,statisticalanalyses indicated that MUC treatment did not significantly alter the colourand firmness of cv. Salak apricots (p>0.05).It was observed that application ofcalcium and mild heat delayed the fruit softening. Moreover,UV-C treatmentwas able to reduce the decay. Hence, it was concluded that textural quality andcolour of MUC treated apricots were preserved by MUC treatment.

Keywords: cv. Salak apricot, CaCl2 dipping, UV-C irradiation, mild heating,colour, firmness, combined treatment


58


Tender Cluster Beans(Cyamopsis tetragonoloba) a Functional Food

for Maintaining Gastrointestinal TractIntegrity

Shubhra Pande∗

Siberian Federal University

Abstract

The absorptive surface of the gastrointestinal tract is covered by a layer of mucus,predominantly composed of mucin glycoproteins, synthesized and secreted bygoblet cells. Mucus acts as an antioxidant that can reduce the mucosal damagemediated byoxygen free radicals.Alcohol produces necrotic lesions in the gastric-mucosa, disturbances in gastric secretion, gastric mucus depletion,reductionsin the production and secretion of bicarbonates,alterations in permeability, andincreases in free radical production. Ouranimal study reported the significantantioxidant role of tender cluster beansas a source of soluble dietary fiber in-maintaining GI integrity in both the normal and the ethanol induce doxidativestress in experimental animals by enhancing the mucin secretion in the smallintestinal lumen.

Keywords:


59


Modelling the Drying of a Droplet of SucroseSolution on a Solid Surface

Christophe Doursat 1∗, Logan Lecoq2, Onrawee Laguerre 2, Denis Flick 1

1UMR Ingenierie Procedes Aliments, AgroParisTech,Inra, Universite Paris-Saclay, 91300 Massy, France

2Irstea, Refrigeration Engineering Research Unit, 92160 Antony, France

Abstract

In food plants, often water is present in form of droplets deposited on theequipment surfaces, on the walls and the floor. Microbial growth can occur inthese droplets especially if they contain nutritive substances like sucrose. Amathematical model was developed in order to predict the evolution of mass,temperature, sucrose concentration and water activity of a droplet of sucrosesolution deposited on a solid surface. The model takes into account heat andmass transfer by convection at the air/liquid interface, radiation with surround-ing walls, conduction inside droplet and solid surface as well as latent heat ofvaporization. It predicts also the increasing concentration of sucrose and theassociate decrease of water activity. Two drying periods are considered, firstthe radius of droplet surface contact remains constant and the contact angledecreases, then this angle remains constant (equal to the receding angle) andthe radius tends to zero. The evolutions during drying of sucrose solutions ofdifferent initial concentrations were compared. This model could be coupledwith a microbial model in which the growth rate depends both on temperatureand water activity.

Keywords: Drying, droplet, sucrose solution, water activity


60


Phenolic Content and Antioxidant Capacity ofOat and Wheat Sprouts

Gordana Cetkovic∗, Jasna Canadanovic-Brunet, Vesna Tumbas Saponjac,Naji Elhadi Aborus, Vanja Seregelj, Sonja Djilas,

Sanja Podunavac-Kuzmanovic, Lidija Jevric

Univeristy of Novi Sad, Faculty of Technology Novi Sad,Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Abstract

Bioactive compounds are abundant micro nutrients in plants and our diet andevidence for their role in disease prevention is emerging. The most frequentlyinvestigated bioactivity of these phytochemicals is antioxidant. Low levels orlack of antioxidants have been associated with atherosclerosis, cancer, autoim-mune and heart diseases etc. Cereals are one of the most abundant foods inour diet. Cereal grains are considered as good sources of various natural an-tioxidant molecules such as polyphenols, chlorophylls, tocopherols, carotenoidsetc. Studies have shown that nutritional and chemical profile is altered duringgermination of cereal grains causing very high nutrient concentration. Theaim of this study was to evaluate the content of polyphenols in wheat (TriticumSpelta L., cv. ’Nirvana’ (WSP) and Triticum aestivum L., cv. ’Simonida’ (WSI))and oat (Avena sativa L., cv. ’Golozrni’ (OG) and cv. ’Jadar’ (OJ)) freeze-driedsprouts and to correlate them with their antioxidant capacity. The highestcontent of total polyphenols (632.93 mg GAE/100 g spouts) and flavonoids(240.61 mg RE/100 g sprouts) was determined for OG sprouts, while the OJsprouts presented the lowset content (367.25 mg GAE/100 g sprouts, 115.39mg RE/100 g sprouts, respectively). The same trend was noted for antioxidantcapacity determined by spectrophotometric DPPH assay (565.30 µmol TE/100 gsprouts for OG and 134.16 µmol TE/100 g sprouts for OJ). The contents of totalpolyphenols and flavonoids were highly correlated with antioxidant capacity ofwheat and oat sprouts (R=0.76 and R=0.79, respectively). Investigated cerealsprouts contain polyphenols responsible for their antioxidant activity makingthem a strong candidate for food fortification.

Keywords: Wheat, oat, sprouts, polyphenols, antioxidant capacity


61


Chromium (VI) Removal By A NovelMagnetic Halloysite-Chitosan

Nanocomposites From Aqueous Solutions

Ezgi Turkes, Yesim Sagacikel∗

Hacettepe Universitesi, 06800 Beytepe Kampusu,Kimya Muhendisligi Bolumu, Ankara, Turkey

Abstract

A novel magnetic nano composite composed of magnetic halloysite (HLT) andchitosan(CHT)was prepared for recovery of Cr(VI). Magnetic HLT nano compos-ites were synthesized by co-precipitation method.Magnetic HLT-CHT nanocom-posites were synthesized through the adsorption of CHT onto magnetic HLTnano tubes. The coating of CHT onto magnetic HLT nano particles was con-firmed by FTIR, TGA and DSC. The Cr(VI) adsorption behaviour on theprepared magnetic HLT-CHT nano composites was studied under various con-ditions of different pH values, ratio of CHT to HLT, amount of nano compositeand initial Cr(VI) concentrations. The results of the batch experiments indi-cated that the optimum pH value for Cr(VI) adsorption was 5 and maximumadsorbed Cr(VI) concentration and amount of adsorbed Cr(VI) per unit weightof nano composite was found as 13.33 mg/L and 1.86 mg g−1, respectively.In addition, the adsorbed concentration and removal efficiency of Cr(VI) ionswith the increase of the amount of magnetic nanocomposites in the Cr(VI)solution increases but the amount of adsorbed per unit weight of nanocompos-ite reduces.The adsorption efficiency of Cr(VI) ions with increasing amountof nanocomposites between 0.15-0.25 g increased from 41.63% and 54.79%.Conversely, the amount of adsorbed per unit weight of nano composite withincreasing amount of nanocomposites between 0.15-0.25 g decreased from 1.86mg g−1 and 1.46 mg g−1. This may be attributed to tendency for magneticHLT-CHT nano composites aggregates to form at higher adsorbent dosage, re-sulting in a decrease in active adsorption area. The adsorption equilibrium datawere analysed using the Langmuir and Freundlich models while the kinetic datawere evaluated using the pseudo- first and second order rate models.

Keywords: Wastewater treatment, adsorption, chromium, magnetic HLT-CHT nanocomposite


62


Synthesis of Magnetic HalloysiteNanotube-Alginate HybridBeads: Use in theRemoval of Methylene Blue from Aqueous

MediaGorkem Polat, Yesim Sagacikel

∗

Hacettepe Universitesi Beytepe Kampusu Kimya Muhendisligi Bolumu,Cankaya/Ankara, 06800

Abstract

The aim of this study is to investigate the potential of magnetic halloy sitenanotube-alginate (MHLT-ALJ) hybrid beads for the removal of methylene bluefrom aqueous solutions. In this study, magnetic halloysite nano tubes wereobtained according to co-precipitation method based on combination of Fe3O4nano particles and halloysite nano tubes. MHLT-ALJ hybrid beads were pro-duced by extrusion dripping method. The coating of alginate onto the magnetichalloysite nano tubes was confirmed by FTIR, TGA, DSC and SEM. Besides,the batch adsorption experiments of methylene blue were performed to evaluateadsorption performance of beads.The influences of pH and amount of MHLT-ALJ hybrid beads on theirs adsorption capacity were analyzed. For methyleneblue adsorption, the pH of media was changed in the range of 2.0-6.0, and themaximum amount of adsorbed methylene blue per unit weight of adsorbent wasobtained as 49.20 mg/g at pH 5.0 at 30 mg/L methylene blue concentration. Theadsorbed concentrations of methylene blue and adsorption efficiencies increasedfrom 68.85 mg/mL to 76.21 mg/mL and from 84.74% to 94.02%, respectivelywith increasing amount of beads between 0.1 mg/mL and 1mg/mL. On theother hand, the amount of adsorbed methylene blue per unit weight of beadsdecreased from 578.37 mg/g to 64.02 mg/g in the same range of amount of beads.Sorbent amount 1mg/ml was chosen as the optimum.The accordance of adsorp-tion of methylene blue onto beads to isotherm models and kinetic models wasinvestigated. The hybrid beads was shown to be an effective adsorbent for dyeremoval and magnetic properties provided easily separation of this methyleneblue saturated beads from the aqueous solution in a magnetic field.

Keywords: Wastewater, adsorption, methylene blue, magnetic halloysitenanotube-alginate hybrid bead


63


Dietary Natural Feed Additives as NovelAspects on Meat Quality of Chickens

Ilias Giannenas1∗, Eleftherios Bonos2, Ioannis Skoufos3, Achileas Karamoutsios 3,Athina Tzora3, Efterpi Christaki1, Panagiota Florou-Paneri1

1Laboratory of Nutrition, School of Veterinary Medicine, Faculty of Health Sciences,Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

2Research Institute of Animal Science / ELGO Dimitra,Paralimni Giannitsa, 58100, Pella, Greece

3Department of Agricultural Technology,Division of Animal Production, Faculty of Agricultural Technology,

Food Technology and Nutrition, TEI of Epirus, 47100, Kostakioi Artas, Greece

Abstract

In a 42-day trial, a total of 160, one-day-old broiler chickens were randomly allo-cated into two groups with four replicates of twenty chickens per pen. Chickensof the control group were fed commercial diets according to their age. Moreover,chickens in the second group received the same diets further supplemented atthe level of 1 g/kg feed with Vilocym Z (Ayurvet, India), which contains plantsextracts, mannan-oligosaccharides, a mycotoxin binder and organic acids (propi-onic, acetic). Bird body weight, feed intake and feed to gain ratio were recordedweekly. At the end of the trial, the chemical composition and the oxidativestability of breast and thigh meat were evaluated. Microbial populations wereenumerated at jejunal and cecal intestinal samples. The results showed thatVilocym Z supplementation did not affect (P>0.05) the performance parameters(final body weight, weight gain, feed intake, feed conversion ratio), and breast orthigh meat chemical composition (moisture, protein, fat). E. coli and lactic acidbacteria of Vilocym Z group were increased (P≤0.05) in both the jejunum andthe ceca samples. Oxidative stability of breast and thigh meat under refrigeratedstorage (4 days at 4 C) was better (P≤0.001)for Vilocym Z group,compared tothe control group. The Vilocym Z product could be used as natural feed additivein order to improve the intestinal microflora of broiler chickens, as well as theoxidative stability of chicken meat.

Keywords: Herbal extracts, oligossacharides, acidifiers, broiler chickens, meatchemical composition, oxidative stability, intestinal microflora


64


An Experimental Study of the SwellingBehavior of Starch Granules Under Heat

TreatmentA., Plana-Fattori

∗, G., Almeida, G., Moulin, Ch., Doursat, D., Flick

UMR Ingenierie Procedes Aliments, AgroParisTech, INRA,Universite Paris-Saclay, 91300 Massy, France

Abstract

Current models for predicting the transformation state of starch suspensionsdefine the swelling degree in terms of the mean diameter of granules, with noinformation regarding the observed diversity of size and swelling onset. Thisarticle analyzes the thermal history of 143 granules as obtained from imagescaptured during hot-stage normal light microscopy of droplets of a modifiedwaxy maize starch suspension. The evolution of 0.5 mL samples was studiedunder heat treatment from 50 to 90 C at rate of 5 C/min. No relationshipwas found between initial granule diameter and swelling onset temperature.Changes in the starch swelling state were relatively weak below 60 C and above80 C. Simultaneous occurrence of uncooked starch and swollen granules wasobserved at intermediate temperatures.

Keywords: Starch, swelling, size distribution, heat treatment, thermalhistory,hot-stage microscopy


65


Enzymatic Pool from Yeast for theBiosynthesis of Bioactive Compounds from

Olive LeavesRosa Palmeri1∗, Laura Siracusa2, Cristina Restuccia1

1Department of Agriculture, Food and Environment, University of Catania,via S. Sofia 100, Catania, Italy

2Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare,via Paolo Gaifami 18, Catania, Italy

Abstract

Olive leaves are considered as a cheap raw material, a rich natural source ofbioactive compounds which all display biologic activities including antioxidant,antimicrobial, and antiproliferative properties. The chemical composition ofolive leaves varies according to many factors, the most important are olivecultivar, climatic conditions, stage of crop’s cycle, agricultural practices andextraction procedures. Aim of work was the production of a stable extract withhigh amounts of hydroxytyrosol and others simple phenols, by biotransform-ing Oleaeuropaea L. leaf water extract (OLE) using a yeast enzymatic poolcontaining β-glucosidase and esterase activities, which are able to improve itsfunctional properties. The resulting extract, a rich natural source of bioactivecompounds which all display antioxidant and health enhancing properties, maybe a very promising candidate to test its protective effect against oxidative dam-age caused from reactive oxygen species (ROS) in human cells and as possiblesubstitute for synthetic antioxidants commonly used to increase the shelf-lifeand nutraceutical food properties. The extraction of phenolic compounds fromolive leaves has been carried out using a green, simple and economical method,based on a solvent-free procedure, and the enzymatic treatment of OLE will beperformed by employing a strain of yeast species Wicker hamomycesanomalus.The recovery of bioactive compounds with high added value from olive byprod-ucts and a cheap and affordable enzymatic biotransformation, without usinggenetically-modified organisms, represent an innovation in terms of process andproduct associated to the environmental sustainability.

Keywords: Oleuropein, radical scavenging activity, bioactive compoundsby-products


66


Metagenomic Comparison Among MicrobialCommunities of Different Organic Fractions

of Municipal Solid Waste

Castiglioni B.1∗, Cremonesi P.1, Cortimiglia C.1, Morandi S.2,Silvetti T.2, Brasca M.2

1Institute of Agricultural Biology and Biotechnology,Italian National Research Council, Via Einstein, Lodi, Italy

2Institute of Sciences of Food Production,Italian National Research Council, Via Celoria 2, Milan, Italy

Abstract

Although the organic matter originated from the household waste treatmentfacilities is a potential source with agronomic properties as fertilizer and soilamendment, the digestate products could contain pathogens or otherwise harm-ful microorganisms. This work aimed to investigate, in three different processplants, by using the metagenomics analysis, the bacterial population of organicfraction of municipal solid waste (OFMSW) at the beginning and at the end ofthe digestion process. For the analysis, the bacterial DNA was extracted usinga commercial kit and 16S rRNA gene amplicons on V3-V4 region analyzed byMiseq (Illumina). Preliminary results showed that the bacterial communityof OFMSW samples was dominated by Firmicutes, Proteobacteria and Bacte-riodetes, while the output digestates revealed higher presence of Synergistetes,Thermotogae and Euryarcheota. And more, in two out of the three differentprocess plants, Clostridiaceae increased in the output digestate with Thermoanaerobacteriaceae, while in the remaining process plant Methanosarcinaceaewere predominant. This study provides new insights into microbiota evolutionof OFMSW digestate giving an overview on what is used as fertilizer.

Keywords: Organic matter, digestate, metagenomics, bacteria


67


Inhibition of Platelet Aggregation, InductionNK Cell Cytotoxicity and NO Stimulation by

Administration of Goat MilkAthina Tzora1, George Tsangaris2, Georgios Arsenos3, Anastasios Tsinas1,

Achileas Karamoutsios1, Konstantina Fotou1, Ioannis Skoufos1∗

1Department of Agricultural Technology, Division of Animal Production,Faculty of Agricultural Technology, Food Technology and Nutrition,

TEI of Epirus, 47100, Kostakioi Artas, Greece2Proteomic Unit, Biomedical Research Foundation of the Academy of Athens, 11527,

Athens, Greece3Laboratory of Animal husbandry, Veterinary Faculty, School of Health Sciences,

Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

Abstract

Natural killer cells were cultured in normal conditions before exposed to K562tumor cells as targets in mixed ratios with or without addition of goat milkthat was obtained from two indigenous Greek dairy goat breeds (Capra Priscaand Skopelos). Estimation of cytotoxicity of NK cells was performed by flowcytometry. Furthermore, 10 healthy people were involved in the study as vol-unteers for blood collection. Their blood was used to isolate platelets, whichwere assessed for platelet aggregation, using various amounts of goat milk (1-20µl), in comparison to platelet agonists as adenosine phosphate (ADP), plateletactivating factor (PAF) and arachidonic acid (ARA). Thromboxane B2 (TÎgB2)was estimated in Plasma Rich Platelets before platelet aggregation and 5 minafter its initiation, either with or without addition of goat milk. Radioactivity ofeach sample was measured by γ-counter, the result expressed in pg TXB2/ml.For assessing NO production, U937 cells were cultured in DMEM at 37 C,5% CO2, then counted in Newbauer haemocytometer. PAF, LPS and goatmilk were used as agonists added separately in the well plates. Following 24hof incubation U937 cell numbers were estimated and NO concentration wasmeasured by spectrometry. The goat milk was cytotoxic for the K562 cells andthe percentage of dead K562 cells was 78% and 49% for Skopelos and CapraPrisca breed milk, respectively. Platelet aggregation was completely inhibitedat the highest doses of milk (20 µl) from both breeds. The latter is importantbecause it shows that goat milk inhibits human platelet aggregation ex vivo at a


68


dose dependent manner, (P<0,001). Decreased production of TXB2 was shownin the ex vivo trials and it was similar for all three platelet agonists (ADP, PAF,ARA) in both breeds (P<0,01). The addition of goat milk (10 µl/ml U937 cells)stimulated NÎ§ production by 210% compared to controls. In conclusion itseems that goat milk has antimicrobial and anti-inflammatory properties.

Keywords: Goat milk, NK lymphocytes, Thromboxane B2, platelet aggrega-tion, indigenous goat breeds

69


Application of Ultrasound to Extraction ofBiologically Active Substances of Some

Serratula Species

Larisa Zibareva1∗, Anan Athipornchai2, Orawan Wonganan2,Apichart Suksamrarn2

1Tomsk State University, pr. Lenina, 36, Tomsk, 634050 Russia2Ramkhamhaeng University, Bangkok, 10240, Thailand

Abstract

The ecdysteroid constituents of three Serratula species introduced into theSiberian Botanical Garden were studied. The ecdysteroids discovered in S.cupuliformis for the first time. Include 20-hydroxyecdysone, polypodine B,2-deoxy-20-hydroxyecdysone, ecdysone and makisterone A. HPLC analysisshowed that both S. manshurica and S. gmelinii contained 20-hydroxyecdysone,polypodine B, 2-deoxy-20-hydroxyecdysone and ecdysone. The unusual accumu-lation of ecdysteroids in the studied species was investigated. The structures ofisolated three compounds were identified by spectroscopic methods (NMR, MS)and the presence of other ecdysteroids was defined by HPLC method. Compari-son of the composition of the ecdysteroids three species of Serratula, imposed intoculture to Western Siberia, has shown that they have high content and similarcomposition of main of ecdysteroids. High intensity ultrasound can speed theextraction flow, increase yield of ecdysteroids, and to carry out extraction atroom temperature.The application of the method of ultrasonic extraction ofbiologically active compounds from plant material reduce the time and volumeof solvents. Extraction time of biologically active substances from the aerialparts of Serratula cupiliformisis reduced to 12 times. High-intensity ultrasoundhas accelerated process and increased the yield of flavonoids. Devastating effectof ultrasound on secondary metabolites no observed, as confirmed by the UVspectra, high performance liquid chromatography and high contents of thesesubstances.

Keywords: Species Serratula, ecdysteroids, flavonoids, ultrasonic extraction


70


Understanding the Role of Processing andFormulation on Microstructure

Functionalisation of Rice Bran Wax Oleogels

V., di Bari∗, A., Trouchon, H., Zhang, B., Wolf, D., Gray, T., Foster

Division of Food Sciences, School of Biosciences, University of Nottingham,Sutton Bonington, Loughborough, LE12 5RD, UK.

Abstract

Fats have been used for decades in food products to achieve a range of micro-structural, functional, and sensorial properties. Since the consumption of thesetriglycerides is considered a risk factor for the development of cardiovascular dis-eases, there is a strong consumer demand to find healthier alternatives. Oleogels,i.e. lipid gels where the solid-like consistency is provided by a non-triglyceridemolecule, are a promising alternative to fats. In order to tailor their functionalproperties, the aim of this work is to understand the effect of processing and for-mulation on rice bran wax (RBW) oleogels. Results show that RBW can formasolid-likeoleogel at concentration of 0.5% (wt%) in sunflower and rapeseedoil. Microstructure visualisation using cryo-SEM revealed that the network isformed by plate crystals appearing as long needle-like shaped particles whenvisualised under polarised light.No difference between the oils was found. Themelting ranges determined by differential scanning calorimetry were 77− 87 Cand 53 − 70 C for bulk RBW and oleogels, respectively. Gels strength wasinvestigated as function of RBW concentration (0.5, 1, 2, 3, 5%, wt%). Resultssuggest that gel shear elasticity and hardness (by penetrometry) both increasewith increasing RBW concentration, although a quantitative correlation was notfound.Data on the effect of cooling rate suggest that a cooling above 5 C/minlead to firmer networks. These results, in combination with microscopy data,were explained considering that a network made up of a large number of smallcrystals with high degree of inter-connectivity is formed when fast cooling isapplied.Rheological characterisation revealed that gels shear elastic modulusremains constant up to a temperature close to the melting onset suggestingthat RBW can effectively trap liquid oil over a large temperature range (5 C to50 C).

Keywords: Rice bran wax, oleogels, lipid networks, elastic modulus, gelhardness, microstructure, rheology


71


Integrated Extraction-Adsorption Process forSelective Recovery of Antioxidant Phenolics

from Food Industry by-Product

D. Pradal1,2∗, P. Vauchel2, S. Decossin1, S. Decossin1, P. Dhulster2, K. Dimitrov2

1ICAM site de Lille, 6 rue Auber, 59016 Lille Cedex, France2Univ. Lille, EA 7394, USC 1281-ICV-Charles Viollette Institute,

F-59000 Lille, France

Abstract

Chicory grounds are by-products from chicory roots (Cichorium intybus L.) andare generated in large amount in the north of France. These by-products stillcontain several compounds of interest, including antioxidant polyphenols. Inorder to propose suitable valorisation of a food industry by-product, selectiverecovery of antioxidant phenolics from chicory grounds was studied, usingan integrated extraction-adsorption process, enabling the simultaneous aque-ous extraction of phenolics and their purification in a single operation. Theintegrated extraction-adsorption process was studied on total polyphenols ex-traction yield, antioxidant activity of the extract and energy consumption ofthe equipment. Influence of processing time (2, 4 or 6 h), flow rate (1, 3 or5 L/h) and resin/chicory quantities ratio (1/3, 1/5 or 1/10 w/w) were studiedusing a central composite design. A new mathematical model for multi-criteriaoptimisation of the integrated process was proposed, based on total polyphenolsextraction yield, antioxidant activity of the extract and energy consumption ofthe equipment. The integrated process was compared to a conventional process,where the extraction and adsorption were carried out successively, and it enabledto improve the recovery efficiency of the polyphenols by 63% and to reduce theenergy consumption by 64%, compared to conventional process. According toprinciples of Green Extraction, several green features of the proposed integratedprocess could be pointed out: use of water and agro-solvents (ethanol) only, re-duction of energy consumption during the process, reduction of unit operations,and valorisation of a food industry wastes.

Keywords: Integrated extraction-adsorption process, antioxidant polyphenols,energy consumption, food industry by-product


72


Removal of Tetracycline byCandida utilis-Polyacrylonitrile Biocomposites

Feray Kip∗, Unsal Acikel

Cumhuriyet University, Department of Chemical Engineering, Sivas, Turkey

Abstract

In this study, tetracycline adsorption by Candida utilis on immobilized poly-acrylonitrile (PAN) was investigated. The characterization of Candida utilison immobilized polyacrylonitrile (PAN) biocomposite and tetracycline adsorbedbiocomposite was performed by the FTIR and SEM analysis. To find the opti-mum operating parameter values, temperature was changed between 22 and55 C, pH as 2-7, concentration as 10-100 mg/L. The maximum capacity ofPAN-Candida utilis biocomposite for tetracycline adsorption was obtained at pH4.0 and at 25 C. Under these experimental conditions, the amount of adsorbedtetracycline per unit weight of adsorbent was determined to be 1.01 mg/g. Theadsorption equilibrium data were represented by the Freund lich isotherm modelwhile tetracycline kinetic data showed consistency with the pseudo-second-orderkinetic model. The adsorption enthalpy, entropy and Gibbs free energy changewere determined and the physicochemical nature of tetracycline adsorptionby PAN-Candida utiliswas observed to be exothermic and spontaneous. Theenthalpy, entropy and Gibbs free energy changes were found to be -14.79kj/mol,-1.54 j/mol, -10.14 kj/mol, respectively. This study proved that the novel PAN-Candida utilis biocomposite can be effectively used for tetracycline removal frombiomedical wastewaters.

Keywords: Wastewater, polyacrylonitrile (PAN), Candida utilis, tetracycline,adsorption


73


Investigation of Acid Orange 74 DyeAdsorption with Anaerob Activated Sludge

Gamze Topal Canbaz1∗, Unsal Acikel 1, Yesim Sag Acikel 2

1Cumhuriyet University, Engineering Faculty,Department of Chemical Engineering, 58140 Sivas, Turkey

2Department of Chemical Engineering, Faculty of Engineering,Hacettepe University, 06800, Beytepe, Ankara, Turkey

Abstract

In this study, anaerob activated sludge obtained from Sivas Wastewater Treat-ment Plant was used for the removal of Acid Orange 74 (AO74) dye. Theadsorptive properties of the anaerob activated sludge were tested as a functionof pH (2-5), contact time (10-240 min) and initial dye concentrations (25-750mg/L). Maximum adsorption of AO74 by activated sludge was obtained at pH4 and optimum contact time was determined as 240 minute. It was observedthat the amount of adsorbed AO74 per unit weight of adsorbent increased withthe increase of AO74 dye concentration. The data were fitted to the Langmuirand Freundlich isotherm models. With respect to the Langmuir model, when thesurface of the activated sludge was saturated with AO74 as a complete layer, themaximum adsorbed amount of AO74 per unit weight of activated sludge, Q,was142.85 mg/g and adsorption energy constant K was 0.0036 mg/L. Freundlichconstant KF showing adsorption capacity was determined as 0.706 L/g, theadsorption intensity parameter indicating favourable adsorption, n, was 1.063.According to the results obtained; activated sludge can be used as an adsorbentfor AO74 removal effectively from waste-water.

Keywords: Wastewater, acid orange 74 (AO74) dye, adsorption, activatedsludge


74


Study of Irradiated Food Products and Controlby EPR Method in the Republic of Kazakhstan

Seredavina T.A∗., Sushkova N.S., Rukhin A.B., Mukan Zh.T., Beksultanov Zh.

The Institute of Nuclear Physics (INP) of the Ministry of Energy of the Kazakhstan Republic,Almaty, 050032, Ibragimova str., 1

Abstract

The study of irradiation effects and exploring the possibilities for control of radi-ation treatment of medical and food products using the electron paramagneticresonance (EPR) method has been performed at the Nuclear Physics Instituteof the Republic of Kazakhstan. The EPR spectra of food items, imported to theRepublic of Kazakhstan, and for irradiated local food products had been studied.The EPR signals associated with formation and accumulation of paramagneticcentres including free radicals had been observed in the components of irradiatedfood products. Non-linearity of the EPR signals changing with dose increasingwas probably caused by reaction of organic substances with the radicals of irradi-ated water. For development of EPR-dosimetry at radiation sterilization underelectron beams the alanine was selected as the material for sensitive detectorswith known characteristics of EPR signal and with linearity in the range ofhigh doses used for sterilization (≥ 10 kGy). The distribution of the dose rateover the irradiation field of electron accelerator has been studied; the parametersand location of alanine EPR-detectors were modified for correct dosimetry.

Keywords: EPR, sterilization by irradiation, dose, electron beam, alanine,radicals


75


Food Preservation by Hurdle Technology

S., Anestis∗, Athan., Labropoulos

Abstract

In order the food products will be safe for consumption, and their shelf life willbe extended, we need a method of ensuring that pathogens can be eliminated orcontrolled.Hurdle technology usually works in this direction by combining morethan one approach. These approaches can be thought of as ’hurdles’ the pathogenhas to overcome if it is to remain active in the food. The right combinationof hurdles can ensure all pathogens are eliminated or rendered harmless inthe final product. Hurdle technology is used in industrialized as well as indeveloping countries for the gentle but effective preservation of foods. Sinceabout 20 years the intelligent application of hurdle technology became moreprevalent, because the principles of major preservative factors for foods andtheir interactions, became better known. The influence of food preservationmethods on the physiology and behaviour of microorganisms in foods, i.e. theirhomeostasis, metabolic exhaustion, stress reactions, are taken into account, andthe novel concept of multi target food preservation emerged. In the presentcontribution, a brief introduction is given on the potential hurdles for foods, thehurdle effect, and the hurdle technology.

Keywords: Food preservation, hurdle technology, homeostasis, metabolicexhaustion, stress reactions, multi target preservation


76


Macromolecules Rheological Modelling

Athan., Labropoulos, S., Anestis∗, M., Shorena Bulbulashvili

Abstract

Macromolecules are commonly used as ingredients in several food productformulations. Their ability of building up viscosity and consequently changingthe flow properties of systems containing water as solvent make them uniqueingredients with distinct functional properties to provide desirable textureand sensorial characteristics. Their use in the pharmaceutical and biologicalareas has increased the last years. Hydrocolloids play an important role inmicro-encapsulation of bioactive compounds and in controlling drug delivery.Knowing the relation between the individual components of these systems, theresulting microscopic structure and ultimately their rheological properties candetermine their functional activity and better address their applications. It isstill a challenge to link macroscopic properties of materials with their structuralconformation and types of linkages. Molecular modelling offers the opportunityto bridge this gap and allow the exploration of new applications for food poly-meric systems.Using molecular dynamics simulations, we investigate how thestiffness of the chains affects the formation of a percolated space-filling network.We also provide experimental rheological data for two polymeric solutions withdifferent persistence length, which in practice describes the polymer flexibility.

Keywords: Rheology, viscosity, modeling, macromolecules, modeling


77


Influence of Origin on Physico-chemicalParameters and Quality of Fresh Pineapple

Juices

Martin Polovka1∗, Blanka Tobolkova1, Maria Kopuncova1,2, Jan Durec3

1Department of Chemistry and Food Analysis, VUP Food Research Institute,National Agricultural and Food Centre, Priemyselna 4, SK-824 75

Bratislava, Slovak Republic2Institute of Chemistry, Faculty of Natural Science,

Comenius University, Ilkovicova 6, SK-842 15 Bratislava3McCarter, Ltd., Bajkalska 25, SK-821 01 Bratislava, Slovakia, production premises,

Budovatelska 1247/7, SK-929 01 DunajskaStreda, Slovak Republic

Abstract

Food adulteration represents complex problem of the whole production chain,comprising the feedstock, semi-finished product in any step of the productionprocess up to the final product. In case of fruit juices, modifications of composi-tion as well as misrepresentation of the country of origin are the most frequentillegal practices. With an aim of operational control of origin and quality ofpineapple juice feedstock, complex characterization of more than 20 parametersof 5 pineapple samples of well-defined origin (Costa Rica, Ecuador, Colombia,South Africa, Ghana) comprising from acidity, sugars content, concentration ofselected organic acids as well as amino acids, polyphenols, color characteristics(in CIE L*a*b*), antioxidant properties, and overall multicomponent profilesof volatile fractions participating in aroma were performed. The so-createddatabases processed by multivariate statistical analysis offered unambiguousdifferentiation of samples according to the country of origin, as the first stepin feedstock authenticity issues. Besides that, clear relationship between thesample origin and most of physicochemical parameters was proven, most sig-nificant for organic acids and sugars (glucose, fructose) content. As regardsthe overall profiles of volatile fractions of mentioned pineapple juice samples,gas chromatography-mass spectrometry (GC-MS) analysis proven both thequalitative and quantitative differences in individual compounds comprisingvolatile fractions, confirming the richest aroma for samples from South Africa


78


(72 volatile organic compounds, VOCs), followed by Costa Rica (65 VOCs) >Ghana (62 VOCs) > Colombia (60 VOCs) > Ecuador (34 VOCs). The obtainedresults clearly demonstrated the relationships between the sample origin andits properties, and at the same time, the validity of selected physicochemicalcharacteristics in differentiation of pineapple samples, according to the countryof origin.

Acknowledgement: This contribution is the result of the project APVV-15-0023 ’Quality and authenticity of fruit juices-study of relationships betweenthe origin of feedstock, processing technology and quality of fruit juices’.

Keywords: Fruit juices, pineapple, authenticity, origin, physico-chemicalcharacteristics, quality

79


Study of the Debiterin’s Changes that TakePlace During the Elaboration of Green Table

OlivesMaldonado Mariela1,2∗, Perez Raul3

1Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET), Argentina2Universidad Tecnologica Nacional. Facultad regional Mendoza.

Rodriguez 273. Ciudad. Mendoza Argentina3Instituto Nacional de Tecnologia Agropecuaria-EEA Mendoza, San Martin 3853 (5507),

Mayor Drummond Lujan de Cuyo, Mendoza, Argentina

Abstract

The first step in the processing of fermented green olives is a lye treatmentknown as debittering. The main objectives of this operation are to eliminate thebitter taste conferred by the glycoside oleuropein and to increase the permeabilityof the fruit. The skin is a natural barrier to the penetration of NaOH and othersolutes to the interior of the olives. Its permeation is a function of the treatmentconditions such as lye concentration and temperature, along with olive varietyand maturity, etc. The diffusion of solutes in food products during the differentprocess plays an important role to achieve the final quality product. Differentmodels have been consistent in order to determinate the order magnitude of theeffective diffusion coefficient; we can mention the thin plate model, the hollowcylinder model, the hollow sphere model and an ellipsoid one. Nevertheless, noneof them fits exactly the geometry of the fruit. During the debittering there aredynamic changes of ionic charges between sodium and calcium, principally. Thisphenomenon occurs while swelling and weight gain appears by water intake,loss of sugar, polyphenol outlet, unwinding of the pectin structure, and otherreactions that allow the lactic fermentation. These parameters and variableswere measured and explained in part by the significant changes that took placeduring this important step. The comprehension of these changes can help tounderstand the behavior of olives during and after the process and the quality ofthe final product. It can help to understand the management of effluents andtheir possible biodegradation.

Keywords: Green olives,debittering, diffusion, mathematical modeling, chem-ical and physical changes.


80


Replacement of Sodium Chloride byPotassium Chloride in Olives. Looking for a

Healthy & Economic Alternative in Argentina

Maldonado Mariela1,2∗, Fior Mariela3, Perez Raul4

1Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET), Argentina2Universidad Tecnologica Nacional. Facultad regional Mendoza.

Rodriguez 273. Ciudad. Mendoza Argentina3Instituto Nacional de Tecnologia Agropecuaria-EEA Mendoza, San Martin 3853 (5507),

Mayor Drummond Lujan de Cuyo, Mendoza, Argentina4Facultad Don Bosco: Universidad Catolica Argentina

Abstract

Seventy percent (70%) of the daily recommended amount of salt (Sodium Chlo-ride) consumed is already included in the most common industrialized foods(bread, sausages, canned, frozen, cheese, soups and packaged food in general)because it is incorporated during the process of elaboration. The World HealthOrganization (WHO) recommends a daily intake of 5 g of salt of sodium. Anexcessive consumption of salt (sodium chloride) increases blood pressure andthus the risk of stroke, heart disease and nephropathy. It also causes recurrentrenal lithiasis, it is a probable procarcinogen of gastric cancer, and it also par-ticipates in the pathophysiological bases of osteoporosis, obesity, cardiovasculardiseases not dependent on blood pressure. According to the Ministry of Health,Argentina consumes more than twice the recommended salt. To reduce risks,one of the alternatives is to replace sodium in foods. One example is the use ofpotassium chloride, which achieves greater synergy when mixed in the appro-priate percentage with sodium chloride, thus achieving low levels of sodium inthe food. To accomplish that, sized Arauco variety olives were used, previouslydebitttered, fermented and washed until no sodium was present. They wereplaced in new brines where NaCl was replaced with 10, 20 and 30% of KClof the total NaCl (control). Two ’affective’ test were used: measurement of thedegree of satisfaction and preference test. The concentration of Na and K ionswas mathematically modeled.

Keywords: Potassium chloride, olives, functional foods, mathematical model-ing.


81


Proteases as Enzymatic Markers forAssessment of Food Additives Safety

Elena N. Esimbekova1,2∗, Anastasiya A. Asanova3, Valentina A. Kratasyuk1,2

1Institute of Biophysics SB RAS, Federal Research Center ’Krasnoyarsk Science Center SB RAS’,Krasnoyarsk, Russia

2Siberian Federal University, Institute of Fundamental Biology and Biotechnology,Krasnoyarsk, Russia

3Krasnoyarsk State Agricultural University, Institute of Agro-ecological Technologies,Krasnoyarsk, Russia

Abstract

The present manuscript proposes a novel approach to assess the impact of foodadditives on human metabolism by analysing their effect on biomarker enzymeactivity. The alterations in the activity of pancreatic enzymes such as chy-motrypsin and trypsin when subjected to the most common food preservatives:sodium benzoate (E211), potassium sorbate (E202) and sorbic acid (E200) havebeen evaluated. The protease activity was analysed with a bioluminescentmethod using the decay constant of light intensity. Our study revealed thatthe preservatives reduce protease activity by 50% (IC50) at a much lower con-centration than their acceptable daily intake (ADI). Thus, the inhibition effecton chymotrypsin occurs at a concentration 14 times lower and 70 times lowerthan their ADI when subjected to sodium benzoate and sorbic acid respectivelyand this increases with exposure time. The IC50 value for sorbic acid on trypsinis more than a thousand times lower than its ADI. Moreover, the negativeimpact of preservatives is increased with the exposure time. Results demonstratethat preservatives consumption impacts negatively on protein digestion thatis especially dangerous for the patients with pancreatic disease. The studyindicates the necessity to reduce the permissible level of preservatives in food.The assay can be proposed as an easy-to-perform screening tool to evaluate thesafety of both existing and newly developed food additives.

Keywords: Endoproteases, food preservatives, food safety, pancreatic disease,pancreatic enzymes


82


Tender Cluster Beans(Cyamopsis tetragonoloba) a Functional Foodfor Maintaining Integrity of Gastrointestinal

TractShubhra Pande

∗

Department of Biophysics, Institute of Fundamental Biology and Biotechnology,Siberian Federal University, Krasnoyarsk 660041, Russia.

Abstract

The absorptive surface of the gastrointestinal tract is covered by a layer of mucus,predominant lycomposed of mucin glycoproteins, synthesized and secreted bygoblet cells. Mucus acts as an antioxidant that can reduce the mucosal damagemediated byoxygen free radicals.Key to the gel-forming property of mucinis itsability to polymerize. Alcohol is known to produce necrotic lesions in the gastric-mucosa, disturbances in gastric secretion, gastric mucus depletion,reductionsin the production and secretion of bicarbonates,alterations in permeability, in-creases free radical production and may also produce ulcers. The consumption ofdietary fiber appears to enhance the total capacity for mucinsecretion in the smallintestine lumen, although the stimulatory effect on mucin secretion dependson the quantity as well as the quality of the dietary fiber ingested. Ouranimalstudy reported the significant protective effect of tender cluster beans as a sourceof soluble dietary fiber in maintaining GI integrity in both the normal and theethanol induced oxidative stress in experimental animals, by enhancing themucinsecretion and elevating the antioxidant enzymes and molecules in thesmall intestinal lumen. The known spice bioactive-capsaicin (active principleof red chilly) has already been established to offer significant gastro-protectiveeffects. We combined cluster beans and capsaicin to see possible additive orsynergistic effect of consuming both soluble dietary fibre and spice together inexperimental animals in normal and in ethanol induced stress condition.

Keywords: Antioxidant status, cluster beans, capsaicin, gastrointestinaltract, gastric mucin, soluble dietary fibre, stomach ulcers, alcoholic necrosis


83


Bio-luminescent Bio-sensor’ BiologicalModule for Environmental Monitoring

Irina Torgashina1∗, Elena Esimbekova1,2, Valentina Kratasyuk1,2

1Siberian Federal University, Krasnoyarsk, Russia2Institute of Biophysics SB RAS,

Federal Research Center ’Krasnoyarsk Science Center SB RAS’,Krasnoyarsk, Russia

Abstract

The goal of the study is to develop a bio-luminescent bio-sensor’ biologicalmodule for environmental monitoring provided an alarm detection and quanti-tative measurement of integral toxicity levels caused by chemical or biologicalthreats. The biological module for the enzyme-based biosensors includes co-immobilized into dried starch or gelatin gels bacterial coupled enzymatic system:NADH:FMN-oxidoreductase and luciferase and their substrates (mirystic alde-hyde and NADH). The bioluminescent biosensor controls the effect of the sumof toxicants. It was shown that both gelatin and starch have some stabilizingeffect on the enzymes of bioluminescent bacteria. The biomodule maintains thehigh enzymatic activity in a wide range of temperatures, pH and ion concen-tration. The effect of toxicants (phenols, quinones and heavy metal salts) onbiomodule has been analyzed. We determined IÐa50 constituted 50% of the lossof biomodule’s luminescence for each of the analyzed substances. Biomodulehas been shown to be more sensitive to quinones. The sensitivity of detectionfor naphtoquinone, benzoquinone, tolyquinone and timoquinone were less thantheir maximum permissible concentration.There is a good correlation betweenthe results obtained and chemical analyses of the industrial waste waters ofpulp-and-paper plant (Krasnoyarsk, Russia). Bioluminescent assays are fast(analysis time is 2-6 minutes), simple, sensitive, and accurate.Thus, the opportu-nity to use immobilized enzymes to create bio-luminescent bio-sensor’ biologicalmodule for environmental monitoring was shown.

Keywords: Ecological monitoring, bioluminescence, luciferase, immobiliza-tion


84


Effect of High Pressure Processing onPhysicochemical Parameters of Cow’s Milk

Marika Liepa, Jelena Zagorska∗, Ruta Galoburda

Faculty of Food Technology, Latvia University of Agriculture,Rigas street 22, Jelgava, LV-3004, Latvia

Abstract

High pressure (HP) processing is an alternative to traditional thermal treatmentand can be used in dairy industry for increasing the microbiological safety ofmilk and for preserving its biologically active substances. Providing microbio-logical quality of product can be affected physicochemical parameters of milk.At the present there is the lack of information about HPP influence on milkquality in Europe, therefore the aim of the research was to evaluate effect of HPtechnology on physicochemical parameters of milk. Raw, pasteurized (78 C,15-20 s), HP treated (400 MPa, 15 min; 500 MPa, 15 min; 550 MPa, 15 min;600 MPa, 15 min) milk were analysed and compared. The pH, titratable acidity,density, freezing point, thermostability, and viscosity were detected in analysedmilk samples. HP treatment significantly (p<0.05) affects physicochemicalparameters of milk.

Keywords: Heat treatment, high-pressure processing, milk, physicochemicalparameters


85


Rye Flour Performance in Pasta Production

Tatjana Kince∗, Ruta Galoburda, Artem Steshanov, Solvita Kalnina,

DAIGA KUNKULBERGA, MARTINS SABOVICS, ILZE GRAMATINA

Latvia University of Agriculture, Faculty of Food Technology,Rigas street 22, Jelgava LV-3004, Latvia

Abstract

The purpose of the present research was to investigate rye flour applicationin pasta production. Traditional wheat flour was substituted with fine-rye,pearled-rye or whole-grain rye flour. Pasta made from soft-wheat flour was usedas a control. The following quality parameters of dough and pasta using stan-dard methods were tested: dough rheological properties and starch gelatizationtemperature; pasta texture, water absorption, cooking time, cooking loss, colour;content of dietary fibre, proteins, and sensory acceptance. Single screw extruderwas used for pasta making. Commercial soft-wheat, fine-rye and pearled-ryeflour, as well as whole-grain rye flour obtained from rye grains variety ’Kaupo’were used. The optimal rye flour proportion in the flour blends for pasta makingwas determined by analysing dough rheological properties. During experimentsit was established that dough with substituted flour had higher water absorption,lower dough stability, and longer dough development time. Starch gelatizationtemperature of obtained flour blends ranged from 70.8 C till 85.3 C, whilefor control flour sample was 85.4 C. In comparison with pasta made fromsoft-wheat flour, obtained new pasta head similar protein content; however ithad significantly higher dietary fibre content. The cooking time of obtained newpasta was 7±1 min, contrary to control sample 4±1 min. In general, newpasta had bigger cooking loss, darker colour (∆E>5) and higher degree of liking(5.2-5.6) in comparison with control sample (3.5).

Keywords: Rye flour, dough rheological properties, extrusion, pasta quality


86


Impact of Nitrogen or Phosphorus Stress inBiodiesel and High Value Chemicals

Production from Porphyridium cruentum

Hao Hu∗, Raymond J. Zeng

CAS Key Laboratory of Urban Pollutant Conversion, Department of Chemistry,University of Science and Technology of China, Hefei 230026, PR China

Abstract

There is a great interest in developing and utilizing algal lipids as biodiesel feed-stock as well as high value chemicals production such as EPA, LOA, and ARAin recent years. Porphyridium cruentum is a model organism of Rhodophytawith characters such as high lipids and value chemicals production, less com-petition with food production and environmental friendly. So research is onenhancement of lipids and high value chemicals productions from Porphyridiumcruentum gy-h56 by nitrogen or phosphorus stress. Porphyridium cruentumwere cultivated in six different media treatments with combination of nitrogen(N) sufficiency/deprivation and phosphorus sufficiency/limitation/deprivation.Profiles of N, P, biomass and contents of FAMEs, protein, eicosapentaenoic acid(EPA), linoleic acid (LOA) and arachidonic acid (ARA) were measured duringa 16-days cultivation period. The results showed that the FAMEs content inmicroalgae biomass was promoted (42.3% increase) by N or P deprivation. How-ever, the EPA content and production did not increase in N or P stress, sameto ARA. But the LOA content and production were improved greatly (94.8%and 80.1%increase) in N or P deprivation condition. The results also supportedthat N sufficiency with P limitation (N+P-l) was the optimal treatment forproducing biodiesel and EPA, while N sufficiency with P deprivation (N+P-)was the optimal condition for LOA from Porphyridium cruentum.

Keywords:


87


Agro-forestry Crops and Residues in Angola:Integrating Multi Criteria Decision Analysis

and Bioenergy

Fernando Cativa, Ana Luisa Fernandoa∗

Departamento de Ciencias e Tecnologia da Biomassa/MeTrics,Faculdade de Ciencias e Tecnologia, FCT,

Universidade Nova de Lisboa, 2829-516 Caparica, Portugal

Abstract

Biomass is the major energy source in Angola contributing to 65% of thecountry’s primary energy supply and 80% of Angolans rely on biomass formost of their energy needs, especially in rural areas. Angola’s biomass resourcesare substantial but the combustion of wood fuels using inefficient technologiesand appliances can be deleterious to health and may result in wastage of woodresources. Moreover, the continuous depletion of Angola’s biomass resourcescan lead in the long term to negative impacts on the environment such asextensive deforestation, declining soil fertility and diminished and pollutedwater resources. In this context, this work aimed to identify options for theproduction of bioenergy in Angola, namely in the province of Lubango, byreusing agro-forestry wastes in a sustainable way. In the study, the characteris-tics of the different agroforest residues are accounted and for the exploitation ofthis biomass, it was considered its use for heat production. The environmentalimpacts derived from the implementation of the bioenergy system are discussed,namely in terms of greenhouse gas (GHG) emissions and non-renewable energyuse. A multi criteria decision analysis integrates the logistics of collection andtransportation of the biomass and the effect of field cover factor, crop yield, andwell-to-wheel GHG emission, in order to optimize the collectable residue, thebiofuel production, and the GHG emissions reduction potential. The conceptpresented in this paper can be also applied in other rural areas of Africa.

Keywords: Bioenergy, multi criteria decision analysis, agro-forestry residues,agro-forestry


88


Characterization of Airflow Inside aRefrigerated Trailer Loaded with Carcasses

M. Merai1,2∗, D. Flick2, L. Guiller3, S. Duret1, O. Laguerre1

1Irstea, UR GPAN, 1 rue Pierre-Gilles de Gennes, 92761 Antony, France2UMR Ingenierie Procedes Aliments, AgroParisTech,

INRA, Universite Paris-Saclay, 91300 Massy, France3Universite Paris-Est, Anses, French Agency for Food,

Environmental and Occupational Health and Safety, Food Safety Laboratory,23 avenue du General de Gaulle, 94706 Maisons-Alfort Cedex, France

Abstract

After slaughtering, pork carcasses should be cooled down as fast as possibleto reach a core temperature of 7 C (recommended value) before transport inorder to inhibit the growth of spoilage and pathogen microorganisms. To reachthis temperature, carcasses are usually loaded into chiller rooms (15-20 hours)where the rate of cooling is controlled.To reduce the logistic time from slaughterhouse to cutting plant, a solution is proposed by loading the product into atrailer at core temperatures higher than 7 C. However, we have to asses thatsuch a practice will not lead to a sanitary risk when applied to real scenario.Inorder to answer this issue, the first step will be to study the airflow charac-teristics within a trailer filled with pre-chilled pork carcasses. The objectiveof this study is to investigate experimentally the air velocity distribution in areduced scale trailer filled with reduced scale carcass models under isothermalconditions. The 215 carcass models were made of polyurethane foam using amold obtained by 3D printing based on X ray scanner of a real carcass. TheReynold number in the experimental device is the same as in a real trailer(Re∼1.3 x 105). In this way, the airflow is similar to that observed in the realconditions. The velocity measurements have been carried out using 2D-LDVequipment (Laser Droplet Velocimetry) at different points in the symmetryplane of the filled trailer model. Pressure difference between top and bottom ofthe carcasses has also been measured in the same plane using a manometer.Theanalysis of the experimental results allows the understanding of the airflowmagnitude and direction, thus, high and low velocity zones can be distinguished.

Keywords: Refrigeration, transport, carcasses, airflow, Laser Droplet Ve-locimetry


89


Disinfection for the Food Processing Industry

Helena Horn∗

Helmut-Schmidt-University Hamburg / University of the Bundeswehr, Germany,Holstenhofweg 85, D-22043 Hamburg, Germany

Abstract

In food processing, defined, reproducible and validated methods for cleaning anddisinfection of all involved devices and systems are of crucial importance. Theaim is to ensure a consistently safe quality with regard to consumer protection,food safety and compliance with high hygienic standards. Automatic spraydisinfection is a particularly fast and effective method to protect food along thesupply and process chain from contamination with harmful microorganisms.A novel disinfectant ensures effectiveness against all kinds of microorganisms,including mold and bacteria spores. The disinfectant is sprayed by an aerosolgenerator in the application area. The fluid properties of the disinfectant havebeen specially adapted for use in such processes, are non-toxic,fully biodegrad-able, and with negligible corrosive effect. A challenge in such disinfectionprocesses is to ensure that every surface in the application room is reached bydisinfectant as the geometry of the plants and transport containers is sometimesquiet complex. For this reason, the flow behaviour of disinfectant aerosoles isinvestigated.The experimentally generated data points are used for simulationsof the two-phase flow so as to ensure an improved process control.

Keywords: Automated disinfection, two-phase flow, microorganisms, ex-tended shelf life


90


A New Bioassay for Toxicity Control ofAgricultural Food

Maria A. Kirillova1∗, Elena N. Esmbekova1,2, Valentina A. Kratasyuk1,2

1Siberian Federal University, 79 Svobodny prospect, Krasnoyarsk, 660041, Russia2Institute of Biophysics SB RAS, Akademgorodok 50/50, Krasnoyarsk, 660036, Russia

Abstract

Agricultural food quality is one of the most essential issues because a lot of chem-icals including pesticides are used to grow plants in farms. To solve the problemof how to detect, identify, and measure the numerous chemical compounds inenvironmental monitoring and food product contamination, bioluminescentenzymatic toxicity assays were proposed, wherein the bacterial coupled enzymesystem NAD(P)H:FMN-oxidoreductase (Red) and luciferase (Luc) substitutesfor older methods using living organisms. The aim of the research is to develop anew methodology for express assessment of agricultural products quality basedon bioluminescent enzymatic toxicity assay. The main principle of the biolumi-nescent toxicity enzymatic assays is inhibition of Red and/or Luc activities bythe toxic components of analyzed samples. Eight samples of watermelons andmelons from different farms were analyzed by the bioluminescent enzymatictoxicity assay. Two samples of watermelons and melons were determined as’relatively toxic’ because in their presence activity of coupled enzyme systemRed and Luc was significantly increased. According to chemical analysis thesesamples contained high concentration of nitrates that was about 2.5 times morethan their acceptable intake. Due to substantial advantages such as technicalsimplicity, rapid response time and high sensitivity, this bioluminescent bioas-say has the potential to be developed as a general toxicity bioassay for a widevariety of food products.

Acknowledgements: The research was partially supported by the RussianFoundation for Basic Research and Krasnoyarsk Regional Fund for Scientificand Technical Activity Support (project No 16-44-242126).

Keywords: Bioluminescent assay, luciferase, food safety, toxicity control


91


Sensory Properties of Pork Meat with HerbalExtract

I. Gramatina∗, S., Sazonova, Z., Kruma, E., Straumite

Faculty of Food Technology, Latvia University of Agriculture,Riga street 22, Jelgava, LV-3004, Latvia

Abstract

Meat and meat products provide different valuable nutrients. Several studies es-tablish potential use of plant extracts for improvement of meat products qualityand additionally they have functions to prevent diseases and improve mentalhealth and well being. The aim of the study was to investigate the sensoryproperties of pork meat with herbal extract. For the experiment four herbs (freshand dried) growing in Latvia-nettle (Urticadioica L.), lovage (Levisticum offici-nale L.), oregano (Origanum vulgare) and horseradish (Armoracia rusticana L.)were chosen and aroma compounds compositions were determined For futureinvestigations the dried herbs was chosen. In the next step optimal ethanolconcentration for the preparation of herbal extracts were selected 50% (v/v). Pre-pared herbal extracts were added to chilled pork as marinade and after soakingprocess pork meat were dried and sensory evaluated. Dried herbs were chosen forfurther experiments due to higher content of aroma compounds. Results showedthat pork meat samples with oregano, lovage and nettle extracts had better sen-sory properties comparing to control sample (pork meat without herbal extracts).

Acknowledgements: Researches was support by National Research Pro-gramme AgroBioRes.

Keywords: Herbal extracts, meat, sensory properties


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Optimization of Microwave ExtractionParameters for Phycocyanin Extraction from

Spirulina platensis

Isil Ilter1, Saniye Akyil1, Mehmet Koc2,Zeliha Demirel3, Meltem Conk-Dalay3, Figen Kaymak-Ertekin1∗

1Food Engineering Department, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey2Food Engineering Department, Faculty of Engineering, Adnan Menderes University, Aydin, Turkey

3Bioengineering Department, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey

Abstract

Colour is one of the major features that fascinates the consumers and makes thefoods more allurement. Cyanobacteria types -Spirulina platensis- have been re-cently gained importance as a sustainable natural source of colorants. Spirulinaplatensis can be produced by a biotechnical method and can rapidly increasetheir biomass relative to plants and produce more pigments since they multiplyby division. Phycocyanin is a phycobili protein found in blue green algae,such as Spirulina platensis, are often used as a dietary nutritional supplementand blue colorant. In this regard, microwave extraction technique, one of thegreen extraction methods was performed to extract the natural blue colorant,phycocyanin from Spirulina platensis. Extraction process was performed withfrozen biomass and 1.5% CaCl2 (w/v) water solution as a solvent. The processvariables of microwave extraction methods in terms of biomass/solvent ratio(%), irradiation time (s) and microwave power (W) were optimized consideringthe CCRD experimental design to reach maximum phycocyanin concentrationand attractive blue color. Phycocyanin concentration of extracts was analyzedwith spectrophotometer at 615 and 652 nm absorbance wavelengths. Totalphenolic capacity (TPC) and TEAC antioxidant activity of the extracts werealso investigated. The optimal microwave extraction conditions were found as2.34% biomass/solvent ratio (w/w), 133.2 W microwave power and 165.9 sirradiation time. Under this optimum condition, the total phycocyanin content,total phenolic capacity and TEAC antioxidant activity was determined as 28.90mg/g, 159.57 mg gallic acid equivalent/L and 29 mM trolox/mL, respectively.

Acknowledgement: The authors acknowledge the Scientific and TechnologicalResearch Council of Turkey (TUBITAK) (Project Number: 115 O 578) for


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financial support.

Keywords: Spirulina platensis, phycocyanin, microwave extraction, opti-mization, antioxidant activity

94


Microencapsulation of Fucoxanthin by sprayDrying: Effect of Homogenization Rate

Saniye Akyil1, Isil Ilter1, Aysequl Seker-Erdogan 2, Mehmet Koc3,Zeliha Demirel4, Meltem Conk-Dalay4, Figen Kaymak-Ertekin1∗

1Food Engineering Department, Faculty of Engineering, Ege University,Bornova, Izmir, Turkey

2Application and Research Center for Testing and Analysis, Ege University,Bornova, Izmir, Turkey

3Food Engineering Department, Faculty of Engineering, Adnan Menderes University,Aydin, Turkey

4Bioengineering Department, Faculty of Engineering, Ege University,Bornova, Izmir, Turkey

Abstract

Fucoxanthin supplied from some macroalgae and microalgae species is one of themain marine carotenoids and has a yellow-brown color. The aim of this studywas to encapsulate fucoxanthin extracted from diatom type Phaeodactylumtricornutum in order to improve its stability and usage area. The emulsion to bedried was prepared by 20% dry matter, 5% oil content (db) with 1% Tween-20and 1:250 fucoxanthin to wall materials ratio. In microencapsulation process,maltodextrin (DE19-20) and whey protein isolate (1:1, db) were used as wallmaterials. Fucoxanthin was dissolved in oil with Tween-20 and the mixture wasadded to whey protein isolate solution. The last step of emulsion procedure wascomprised in maltodextrin solution by changing homogenization rates at con-stant homogenization time (5 minutes). Encapsulation process was performedin B-290 Buchi Mini Spray Dryer (Switzerland). The spray dryer conditionsin terms of inlet air temperature 180± 2 C, feeding rate 10 ml/min were keptconstant for all experiments. In order to determine the effect of homogenizationrate on encapsulation efficiency of micro-encapsulated fucoxanthin powder, thefucoxantin emulsions were prepared with different rates of homogenization suchas 5000, 6000, 7000, 10000 and 12500 rpm. The effect of homogenization rateon encapsulation efficiency (%) (EE%), moisture content, water activity, colorproperties and solubility of powder were evaluated. The highest EE (%) andsolubility were determined at 7000-rpm homogenization rate as 75.50% and81.35%, respectively. The water activity of samples increased with increasing


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homogenization rate, while moisture content and color properties of sampleswere not significantly affected.

Acknowledgment: The authors acknowledge the Scientific and TechnologicalResearch Council of Turkey (TUBITAK) (Project Number: 115 O 578) forfinancial support.

Keywords: Phaeodactylum tricornutum, fucoxanthin, encapsulation, spraydrying, homogenization rate

96


The Origin of Elements in Mussels Used as aFood from Boka Kotorska Bay, Montenegro

Ana Perosevic1, Milena Radomirovic2, Bojan Tanaskovski2,Ana R. Stankovic2, Predrag Kalaba3, Slavka Stankovic2∗

1Institute of Marine Biology, University of Podgorica, 85330, Kotor, Dobrota bb, Montenegro2Faculty of Technology and Metallurgy, Department of Analytical Chemistry,

University of Belgrade, 11000 Belgrade, Serbia3Department of Pharmaceutical Chemistry, University of Vienna, 1090 Vienna, Austria

Abstract

The mussel Mytilus galloprovincialis is using as a food in Boka kotorska Bay. M.galloprovincialis and surface sediment samples were collected in the same timeon three locations in Boka Kotorska Bay, Montenegro: Kotor, Tivat, and HercegNovi. Concentrations of investigated elements in the mussels and sedimentswere determined by using Energy Dispersive X-ray Fluorescence Spectrometry(ED-XRF). In the mussel M. galloprovincialis high concentrations of Si, S, K,Mg, Ca, and P, and mach lower of Fe, Mn, Zn, Cr, and Cu concentrations asessential elements, and toxic As, Pb, and Cd were determined. Also in surfacesediments were quantified major (Ca, Si, Al, Fe, Mg, K, S, and P), and minor(Mn, Zn, Cr, Cu) and toxic elements (As, Pb, and Cd) in the <63 µm fraction.In order to evaluate the origin and nature of elements in the mussel samples, thecorrelation among investigated elements, statistical analysis including Pearson’scorrelation analysis, principal component analysis (PCA), and cluster analysis(CA) were performed for mussels and sediment samples. Based on statisticalanalysis As in mussels might be due to the combination of its natural existencein seawater and from phytoplankton and zooplankton as mussels food, S andP were mainly from zooplankton and Cd from seawater anthropogenic sources,and remaining elements, including toxic Pb, were the combination of naturaland anthropogenic sources in seawater. Aluminum in the mussels was notdetected at all by this technique, but P and S concentrations in mussels werealmost 10 times greater than in the surface sediment of the Bay. The contentof Al, Cr, P, S, and Cd in the surface sediment did not have the impact on thecontent of these elements in the mussel.

Keywords: Mytilus galloprovincialis, Boka kotorska Bay, ED-XRF

∗Corresponding author e-mail: [email protected]

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Development of Agriculture Support SystemUsing Plant Bioelectric Potential Responses

and Gas SensorYuki Hasegawa1,2∗, Donatella Puglisi2, Anita Lloyd Spetz2

1Graduate School of Science and Engineering, Saitama University,255 Shimo-okubo, Sakura-ku, 338-8570 Saitama, Japan

2Department of Physics, Chemistry and Biology, Applied Sensor Science,Linkoping University, 58183 Linkoping, Sweden

Abstract

In this study,we focus on the plant bioelectric potential response as a low-costand a high sensitivity evaluation technique of plant physiological activitiesfor an agriculture support system. We developed a cultivation light intensitycontrol system using bioelectric potential response. This system contributesto improvement of the cultivation environment and provides energy savingeffect.In addition, we introduced a field effect transistor based on silicon carbide(SiC-FET)gas sensor and evaluated the characteristics of the sensor by changingseveral parameters. The results showed that iridium gated SiC-FET sensor hashigh sensitivity to ethylene,and the highest response is achieved at 200 C. Weaim at the development of an agriculture support system, which combines theplant bioelectrical potential and the SiC-FET gas sensor response.

Keywords: Field effect transistor, gas sensor, plant bioelectric potential,plant factory, agriculture support system, cultivation environment control,physiological activities of plant, ethylene


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Mathematical Modelling of TemperatureDistribution During De-crystallization of Pine

Honey Using Microwave (MW) Heating

Ozan Karatas∗, Busra Erol, Saadet Yildirim Celik, Ferruh Erdogdu

Department of Food Engineering, Ankara University, Ankara, Turkey

Abstract

Pine honey is a honeydew honey obtained only Mediterranean region with90% production from Turkey. The natural crystallized pine honey should bede-crystallized for processing. Conventional methods of heating with water/airare generally applied industrially with a cost of energy and time.Inactivation ofdiastase and formation of HMF are additional effects. MW application mightbe an innovative approach to reduce these problems, but uneven temperaturedistribution due to rapid heating might be an issue. Therefore, the objectiveof this study was to develop a mathematical model to determine temperaturedistribution during de-crystallization of pine honey using MW. MW simula-tions were developed using Comsol Multiphysics v.5.2 where system geometrywas created first followed by defining boundary conditions and selecting solversfor electromagnetic and heat transfer calculations.Dielectric properties werecalculated experimentally while other thermophysical properties were obtainedfrom literature. For experimental validation, MW heating was applied using ahousehold oven and 100 g honey samples (crystallized) in a glass jar.Crystallizedsamples were at initial temperature of 4 C, and MW experiments were carriedout at 360 and 600 W for 90 and 65 s, respectively. These times were for acomplete de-crystallization with a final average temperature of 65 and 73 C.Temperature evolution in honey samples was correlated well with the simulationresults. Formation of hot points were observed and demonstrated to be due tointensive electric field formation, and movement of samples inside a MW systemwas also simulated.It was then concluded that an innovative optimization ap-proach is required to design an industrial MW system and determine processingconditions as an industrial practice.

Acknowledgement: This study was partly supported by the Scientific Re-search Foundation, Ankara University, Ankara, Turkey(Project no: 16L0443007).


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Tomatoes Maturation Analysis withReflectance Spectral Images

Julia Governici1, Rodrigo Faria1, Caio Wetterich1,Luis Gustavo Marcassa1, Rodolpho Tinini1, Barbara Teruel1∗

1Agricultural Sciences Institute, Federal University of Minas Gerais, Montes Claros, Brazil2College of Agricultural Engineering, State University of Campinas (UNICAMP), Brazil

Abstract

The demands for high nutritional and sanitary quality in agricultural productsare growing in a market. The spectral images technique is an alternative toreduce costs, time and obtain better cost benefit in this analysis. In this contextthe aim of this study is analyze the spectral behavior in tomatoes with differentmaturation states and verify your potential to use in quality non destructiveanalysis. Was selected 80 ’Italian’ variety tomatoes in four maturation stages(green, pink, light red and red), was captured spectral reflectance images inwavelengths 480 to 710 nm (every 10 nm). To evaluate the physical and chem-ical characteristics was analyzing pH, soluble solids, titratable total acidityand ratio of this. After the characterization we analyzed the average spectrumobtained through the spectral characteristics extraction. To obtained this datawas made in four steps: normalization (eliminate the images saturation), pre-processing (SNV method for attenuate lighting dispersion effect), segmentationand characteristics extraction (data matrix with the product spectral responseand mean spectra). With the data matrix and mean spectra was possible observesuch the spectral behavior was the same for all maturation stages. Was possibledifferentiate the green tomatoes to the others in the wavelengths 520 to 560 nmand 610 to 660 nm. These intervals represent the chlorophyll reflexing areapresent in more concentration in green tomatoes. For the wavelength of 560 nmwas registered the major absorbance (reflectance.log-1). In tomatoes with morematuration this are explained beucause to a high concentration of lycopene. Ispossible conclude then the bests wavelengths are with they has more chlorophyllreflectance and lycopene absorbance, and indicates the possibility apply spectralimages to non destructive maturation analysis.

Keywords: Nondestructive analysis, reflectance, physical and chemical anal-ysis, Solanum lycopersicum


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Sugarcane Straw Effect Evaluation onSustainability Soil Parameters

Marcel Perez Veiga Veloso, Juliana Aparecida Fracarolli∗

School of Agricultural Engineering,University of Campinas, Campinas, SP, 13083-875, Brazil

Abstract

Taking into account the importance of sugarcane straw to the sugarcane in-dustry sector and the soil quality under sugarcane cultivation, it is essentialto carry out studies that address the straw characterization and its effects onsoil properties, used as subsidies for sugarcane producers to improve the sys-tem sustainability and in order that sugarcane plants can increase their powergeneration in a sustainable way. An important issue regarding this scope is toknow the amount of straw that can be removed from the field and be used inindustry to generate electricity in a way that ensures the sustainability of thesystem and maintain soil quality. The water soil retention is an important pa-rameter because from that it is possible to scale drainage systems, irrigation, soilindicative in capacity regarding terms of crop to be grown and the knowledge ofphysicochemical characteristics of the soil. In addition to this parameter, the soiltemperature is of utmost importance for proper seed germination, managementof pH and availability of soil nutrients. The correlation of these parameters withthe amount of straw left on the soil surface and thus proves to be an importantstudy and interest of various stakeholders, including the sugarcane industrysector, producers, research centers and universities.

Keywords: Soil water retention, sugarcane industry, pedotransfer functions


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Analysis of Sanitary and Physical Qualities ofMaize Grains Stored in Silo Bags and in

Metallic SilosGiovana Prado da Fonseca1, Rosa Helena Aguiar1, Juliana Aparecida Fracarolli2∗

1School of Agricultural Engineering,University of Campinas, Campinas, SP, 13083-875, Brazil

2Department of Post-Harvest Technology, School of Agricultural Engineering,UIniversity of Campinas, Campinas, SP, 13083-875, Brazil

Abstract

The quality of maize grains may change during the harvesting and post-harvesting stages. During those processes, the grains can be damaged. Inaddition, grains can be contaminated by fungi which produce mycotoxins,causing problems for human and animal health or considerable losses in thecommercial aspect. The purpose of the present study was to analyze and comparethe physical and sanitary quality of maize grains stored for approximately 30and 180 days in different types of storage silos (silo bags and metallic silos).For that, samples were collected in both types of silos for each storage period (30and 180 days). The physical characteristics analyzed were: moisture, hectoliterweight, and physical classification. The sanitary quality of the grains was alsoanalyzed, considering the incidence of fungi in the samples. Grains stored inmetallic silo showed 11.8% of moisture for the storage period of 30 days and11.9% for the period of 180 days. The hectoliter weight for both storage periodswas 77.3kg/hL. The results obtained for the winter maize grains stored in thesilo bag were 12.3% of moisture and 74.4kg/hL weight. For the summer maizegrains stored in the silo bag, moisture and weight were 12.2% and 76.4kg/hL,respectively. All the samples presented more than 5.0% of broken grains. Thehighest incidence of fungi was of the genus Penicillium, followed by Fusar-ium, and Aspergillus. Grains harvested in the winter crop presented higherincidences of fungal contamination. However, the highest incidence of fungiwas found in the sample stored in the silo bag (81.7%). This percentage ofcontamination indicates an inadequate management of the grains during theharvesting and post-harvesting processes.

Keywords: Silo bag, physical quality, classification, sanitary quality


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Maize Seeds Treated with Bioprotector andEvaluated through Biospeckle

Gisela Maiara Silva, Lucas Sacramoni Peixoto, Rosa Helena Aguiar,JULIANA APARECIDA FRACAROLLI ∗

University of Campinas-UNICAMP, School of Agricultural Engineering,Av. Candido Rondon, 501,13083-875, Campinas, SP, Brazil

Abstract

The present work aimed to study the treatment with the bioprotector Trichodermaharzianumon maize seeds immediately after treatment and during storage. Theywere analyzed through germination test, vigor tests (cold test, accelerated aging,and aerial length), and the viability of the treated seeds was verified through theBiospeckle optical technique. Seed treatment is safer and provides better resultswithout disease control on plants. Under Brazilian conditions, the main fungithat affect maize seeds under storage conditions are Aspergillus spp, Fusariumssp., and Penicillium spp. Bioprotectors have antagonistic fungi that produceand release substances (metabolites and enzymes) that will degrade the hyphae ofphytopathogenic fungi, preventing their proliferation. Among the bioprotectors,Trichoderma spp., used for phytosanitary control of seeds, stands out. The testswere carried out with treatment in order to evaluate the physiological potentialcaused by the treatment with the bioprotector. The Biospeckle experimental runswere performed in parallel with the sanitation test. The germination percentagesof 93.0%, 87.5%, and 87.5%, respectively, showed that they were all abovethe minimum requirement for commercialization. Analyzing the vigor andsanitation tests, it was verified that the best treatment was on day zero. Amongthe seeds analyzed through Biospeckle, using the LASCA technique, (LaserSpeckle Contrast Analysis), it was possible to identify fungi activity.

Keywords: Treatment, Trichoderma harzianum, germination, Sanitation,Storage

∗Corresponding author e-mail:: [email protected]

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Use of the Dynamic Speckle for the Analysisof Maize Seeds Submitted to Thermotherapy

Lucas Sacramoni Peixoto, Gisela Maiara Silva, Rosa Helena Aguiar,JULIANA APARECIDA FRACAROLLI ∗

University of Campinas-UNICAMP, School of Agricultural Engineering, Av. Candido Rondon,501, 13083-875, Campinas, SP, Brazil

Abstract

Maize is largely used in the food and pharmaceutical industries, and it is ex-tremely representative of our food, which raises the value of research that mayimprove processes involving its production. The quality of the seeds used forsowing is fundamental for a high productivity and quality of the crop. Therefore,eradicating pathogens is essential for the plant to develop in the best possibleway. The eradication of those pathogens can be accomplished by means of treat-ments that consist of the application of substances to the seeds or by performingphysical procedures. Thermotherapy is a physical treatment in which the seedis exposed to a given thermal energy, such as heated air or steam, and can behighly efficient for controlling those pathogens, in addition to reducing environ-mental damage and costs. The present work aims to evaluate the efficiency ofthermotherapy in two ways: wet heat (water) and dry heat (water vapor), bothat 60 C, alternating the exposure time to the thermal sources. The quality ofthe treatments was evaluated through standard methodologies, complying withthe rules for seed analysis, such as germination and sanitation tests; Biospecklelaser was used for the identification of microbial activity in those seeds. Wetheat thermotherapy caused greater damages to the seeds, reducing germinationand vigor, with emphasis on the treatment with longer exposure time, but itwas the treatment that presented lower occurrence of Fusarium sp, In thisway,research involving thermotherapy may be done by varying the temperatureand exposure time, to obtain values that will considerably reduce pathogens andpreserve quality, in order to maintain germination and vigor values acceptablefor commercialization.

Keywords: Treatment, wet heat, dry heat, Fusarium, germination


104


Soil Loss Estimate in the Area Affected by theDam Rupture, Mariana-MG Brazil

Silvia Cristina Hirano, Laszlo Karoly Nagy, Juliana Aparecida Fracarolli∗

School of Agricultural Engineering, University of Campinas, Campinas, SP, 13083-875, Brazil

Abstract

The failure of the dam holding iron ore mining waste in Mariana, Minas Gerais,Brazil caused a large environmental, social and economic impact. It directlyaffected other municipalities, affected the fauna and flora along the Rio Do-cebasin. Aquatic and terrestrial species were affected and especially aquaticecosystems devastated. The basin is inserted in the Atlantic Forest, one of themost important tropical forests in the world, a hotspot of biodiversity. A studyof the continues loss of the sediment deposited in the Bento Rodrigues areawas carried out. The modeling indicated an average loss of material in theregion of 17.1 ton ha−1 year−1. Continues sediment erosion can cause silting ofrivers, and, in addition, as the composition of the sediment is unknown it maynegatively affect plants and animals.There is a need for an action to contain themineral waste so that it does not transfer to other places, damaging other areasas well.

Keywords: Degraded area, recovery, iron mine spoil


105


Weed Identification in Sugarcane Plantationthrough Pictures Taken by Remote Pilot

Aircraft (RPA) and k-Nearest Neighbors (kNN)Classifier

Inacio Henrique Yano1,2∗, Wesley Esdras Santiago3, Rosa Helena Aguiar1,Barbara Teruel1

1School of Agricultural Engineering, University of Campinas, Campinas, SP, Brazil2Embrapa Agriculture Informatics, Campinas, SP, Brazil

3Federal University of the Jequitinhonha and Mucuri Valleys, UNAI, MG, Brazil

Abstract

The sugarcane is one of the most important crops in Brazil, the world’s largestsugar producer and the second largest ethanol producer. The presence of weedsin the sugarcane plantation can cause losses up to 90% of the production, causedby the competition for light, water and nutrients, between the crop and theweeds. Usually sugarcane plantations occupy large areas of land, because ofthis,the weeds control is chemical, which is more practical and cheaper thanmechanical control. In the chemical control, the dosage and type of herbicides hasbeen done by sampling, which causes problems of waste and misapplication ofherbicides, since the degree of infestation may vary from one location to another,as well as the species present in the plantation. In order to avoid wasting theapplication of herbicides, there are some studies about weed identification usingpictures taken by satellites, this solution has the advantage of covering the wholeplantation, solving the problems of sample surveying, but this method dependon the high weed density for a good pattern recognition and suffer from theinfluence of clouds to take good pictures. This work proposes a system for weedidentification based on pattern recognition in pictures taken by a Remote PilotAircraft (RPA). The RPA is able to fly at low altitude, so it is possible to takepictures very close to the plants and make the weed identification even in low in-festation levels. In an initial evaluation, the system reached an overall accuracyof 88% and kappa coefficient of 0.84, using k-Nearest Neighbors (kNN) classifier.

Keywords: Infestation, machine learning,pattern recognition,remote sensing


106


Processing of Traditional RLicorice Drink byPulsed Electric Fields

Gulsun Akdemir Evrendilek, Sibel Uzuner∗

Department of Food Engineering Faculty of Engineering and Architecture,Abant Izzet Baysal University Bolu Turkey

Abstract

Pulsed electric field (PEF) processing has gained popularity due to its effective-ness to inactivate spoilage and foodborne pathogens without adversely affectingphysical, biochemical and sensory properties. Fruit and vegetable juices, low-fatmilk, soups and sauces and successfully processed by PEF. Traditional drinks -inmost of the countries -have an important place for centuries, but due to their lowproduction volume and short shelf-life, they are prone to diminish because theirprocessing by heat treatment causes changes in physical properties. Licoricedrink (sherbet) prepared by the immersion of the dried licorice (Glycyrrhizaglabra) in the form of hairy roots for couple hours at room temperature, removalof roots from liquid part and cooling it down for couple hours is one of themost consumed traditional drinks especially in south and south eastern citiesin Turkey. The main sweet compounds called glisirizin fifty times sweeter thanthe normal sugar is the main distinct compound in licorice drink. However,it has very short shelf-life due to spoilage the yeast and bacteria. Processingof licorice drink by PEF (upto 30 kV/cm electric field strength for 140 µstreatment time) in comparisons (up to 90 C for 3 min) and in combinationwith heat (40 C for 3 min + 23 kV/cm electric field strength) processing withmeasurement of physical and sensory properties as well as microbial inactivationrevealed that PEF processing was superior to heat for the preservation of mostof the important properties with reasonable amount of microbial inactivation.However, combination of low heat+PEF processing also provided significant ofinactivation without adversely affecting properties of the drink. It is suggestedthat either PEF or mild heat+PEF can be used to process licorice drink.

Keywords: Pulsed electric field, microbial inactivation


107


Trans Fatty Acids Content in WorldwideEdible Fats and Oils: Current Trends and

Challenges

Tania Goncalves Albuquerquea1,2, Mafalda Alexandra Silva1,M. Beatriz P.P. Oliveira2, Helena S. Costa1,2∗

1Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge,Lisbon, Portugal

2REQUIMTE-LAQV/Faculty of Pharmacy, University of Oporto, Oporto, Portugal

Abstract

Trans fatty acids (TFA) have been related with multiple cardiovascular riskfactors and higher risk of coronary heart disease. Partial hydrogenation, whichconverts liquid vegetable oils into solid or semi-solid fats with appropriate melt-ing properties suitable for the production of shortenings and margarines, is oneof the sources of TFA. In this study a worldwide comparison regarding the TFAcontent in edible oils and fats was performed. Oils and fats, from vegetable oranimal origin, are essential ingredients for a variety of food products. The majordietary sources of TFA are foods containing partially hydrogenated vegetableoils, namely, shortenings and/or margarines, and animal fats as butter, whileedible vegetable oils, in general have low contents. The content of TFA of veg-etable oils can increase when subjected to drastic heating, for example deep-fatfrying or oven baking. However, TFA formation strongly depends on severalfactors, namely, frying conditions (type of fryer, duration and temperature),frying material (oil/fat and the food itself), among others. In conclusion, a greatvariability between countries was observed for example for margarines, whereCanada was one of the countries with the highest percentage of TFA (42.9% oftotal fatty acids) for margarines produced with partially hydrogenated vegetableoils. On the other hand, in Germany, Portugal, Austria and Canada as well, theidentified margarines with lower content of TFA are mainly produced with non-hydrogenated fats. With respect to edible vegetable oils, in general, these havelower contents of TFA than margarines, shortenings and butters, as expected.

Acknowledgments: This work was funded by National Institute of HealthDr. Ricardo Jorge, I.P., under the project ’PTranSALT’ (2012DAN828). Tania


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Goncalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014)funded by the FCT, FSE and MEC.

Keywords: trans fatty acids, vegetable oils, edible fats, cooking methodspublic health.

109


Graphene Sensors for Allergen Detection

Owen Guy1,3∗, Vishal Panchal2, Olga Kazakova2, Kelly-Ann Walker1,3,Daniele Doneddu1, Ryan Bigham1,3, Anitha Devadoss1,3, Philipp Braeuniger4,

Stephan Hofmann4, Roy Willey5

1Prognomics Ltd., Institute of Life Science, Swansea UK2National Physical Laboratory

3Swansea University, Centre for Nanohealth, College of Engineering, Swansea UK4Dept. Engineering, Cambridge University

5Safety and Environmental Assurance Centre, Unilever

Abstract

Graphene devices and sensors promise to be a disruptive technology in nextgeneration electronics and sensors - due to graphene’s exceptional electronicproperties and aptitude for chemical modification. Novel graphene sensor tech-nology has been used to develop sensors, based on chemically functionalisedgraphene microchannels. Graphene sensors have been fabricated using epitaxialgraphene, screen printed graphene sensors and on CVD graphene. Following abrief review of different chemical functionalisation methods and sensing appli-cations of graphene, electrochemical and CHEMFET sensors will be presentedfor detection of food allergens. Direct and indirect (using a modification ofan adsorbed layer or polymer film on top of the graphene) functionalisationtechniques including diazotisation, aminosilane chemistry and non-covalentfunctionalisation methods will be reviewed. Surface amine chemistry has beenused to modify graphene in order to attach ’bioreceptor’ molecules, capable ofspecific and selective detection of target biomarkers. The technology is now beingapplied to detect allergens. Changes in the current-voltage characteristics of thegraphene sensors are used to detect allergens. There are several advantages ofgraphene sensors over alternative sensor platforms such as carbon nanotubes(CNTs) or silicon nanowires (SiNWs). The main benefits of graphene for sensingapplications will be highlighted in a comparison with other materials. Finally,the integration of graphene sensors into packaging and microfluidics will beconsidered.

Keywords: Graphene, sensor, allergen, electrochemistry, CVD, packaging


110


Phytosterol Nanoparticle Formation viaNanoporous Starch Bioaerogels

Ali Ubeyitogullari1, Regis Moreau2, Ozan N. Ciftci1∗

1Department of Food Science and Technology,University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA

2Department of Nutrition and Health Sciences,University of Nebraska-Lincoln, Lincoln, NE 68583-0806, USA

Abstract

In recent years, considerable attention has been given to prepare health-improvingfoods using bioactives. However, the potential of many lipophilic (water-insoluble) bioactives, remains untapped due to their poor bioavailability. Incor-poration of free phytosterols into foods is a major challenge because phytosterolsare high melting point crystalline powders that are insoluble in water andpoorly soluble in fats and oils. The objective of this study was to develop a novelsimple and green method to decrease the size and crystallinity of phytosterolsin order to enhance their solubility, and, in turn, their bioavailability usingnanoporous starch aerogels (NSAs). NSAs were produced using supercriticalcarbon dioxide (SC-CO2) drying. At the optimized conditions, NSAs had out-standing properties (62 m2/g surface area, 18 nm pore size, 0.11 g/cm3 densityand 93% porosity). Then, NSAs were used to reengineer the crystallinity of thephytosterols by SC-CO2 impregnation where the nanopores of the aerogels actedas a mold to precipitate the phytosterols from phytosterol-SC-CO2 solvato com-plex, which resulted in formation of phytosterol nanoparticles (58.6 nm) withreduced crystallinity. Furthermore, impregnation conditions were optimized forimpregnation capacity, particle size and distribution. The water solubility of theimpregnated phytosterols was 37 times higher than that of crude phytosterols.Moreover, the release of impregnated-phytosterols was significantly improvedboth in simulated gastric and intestinal fluids. The project will improve thehealth benefits of water-insoluble bioactives; enabling addition of water-insolublebioactives into low- and high-fat foods and beverages to promote health; andmaximizing the utilization of bioactives derived from agricultural products.

Keywords: Phytosterol, nanoparticles, starch, aerogel, supercritical, crys-tallinity


111


Estimation of the Chlorophyll Content onSugarcane Seedlings Submitted to DifferentHydric Regimes Using RGB Image Analysis

Nelson Felipe Oliveros Mesa1∗, Alisson Pereira dos Santos2,Daniel dos Santos Costa1, Barbara Janet Teruel Mederos1,

Inacio Maria dal Fabbro1

1College of Agricultural Engineering, State University of Campinas (UNICAMP), Brazil2Department of Computer Engineering,Federal University of Sao Francisco Valley, Brazil

Abstract

The sugarcane is one of the most important crops in Brazil and the largest sugarand ethanol producer in the world’s. The objective of this work was to estimatethe chlorophyll content of sugarcane seedlings, submitted to different waterregimes, using RGB image analysis. The data were collected in a greenhouse ofseedlings production located at the College of Agricultural Engineering (Camp-inas, Sao Paulo). The greenhouse has three sub irrigation tables for seedlingproduction in tubes following the pre-sprouted seedlings production system.Each one of the three tables were submitted to a different hydric regime, with itssubstrate moisture being monitored by four sensors previously calibrated usingthe gravimetric method as reference. The treatments were constituted by threewater irrigation regimes (45; 35 and 25% of the CR) and four replications. Theimage acquisition was made using a mobile device with an 8 MP camera. After-wards, a chlorophyll extraction was performed (method described by Carter andKnapp) and consequently quantified the content of chlorophyll A, B and totalchlorophylls. The images were processed using the Matlab software extractingthe histogram information from the red (R), green (G) and blue (B) bands, whichwere recorded. In addition, spectral parameters such as hue (H), saturation(S) and luminosity (L) were estimated with the values of RGB, as well as theaverage ratio of brightness (RGB). The data were submitted to a multiple linearregression (MLR) for the development of calibration and validation models. Theuse of RGB intensity values as a non-invasive and non-destructive tool providesa chlorophyll content estimation by providing information that supports thedecision making.

Keywords: Computer vision, image processing, greenhouse∗Corresponding author e-mail:[email protected]

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Modelling Meat Eating Quality Traits DuringAgeing as Affected by Early Post-Mortem pH

Decay

Vasco Cadavez∗, Cristina Xavier, Ursula Gonzales-Barron

CIMO Mountain Research Centre, School of Agriculture,Polytechnic Institute of Braganza, Campus de Santa Apolonia,

Apartado 1172, 5301-854 Portugal

Abstract

Previous work has demonstrated that beef carcasses can be accurately classi-fied into optimal quality and cold-shortened in accordance to the concept ofpH/temperature ’ideal window’ by early post-mortem pH/temperature decaydescriptors. The objective of this study was to assess the combined effects ofsuch variables on the two main eating quality attributes of meat-tenderness(measured as shear force) and juiciness (measured as cooking loss)-during chillageing. The pH and temperature of longissimus thoracis muscle of 51 beefcarcasses were recorded during 24 h post-mortem, and decay descriptors werethen obtained by fitting exponential models. Measures of Warner-Bratzler shearforce and cooking loss were obtained from cooked meat after 3, 8 and 13 days ofcold ageing. A fitted mixed-effect models revealed that both meat tenderisationand cooking loss increased with ageing (p<0.01) although their rates sloweddown in time (p<0.05). Beef carcasses with a higher pH (obtained at differ-ent endpoints: 1.5, 3.0, 4.5 or 6.0 h post-mortem) produced aged meat withincreased tenderness (p=0.013) and increased water retention during cooking(p=0.016) than those of lower pH. Nonetheless, the slower the pH decay rate, ashappens in a cold-shortened carcass, the lower the potential for tenderisation(p=0.038) and water retention (p=0.050) during ageing. Whereas sex affectedshear force, with females producing meat of higher tenderness, aged meat ofincreased water retention was produced by heavier beef carcasses (p<0.001). Thegood fitting quality of the shear force (R2=0.847) and cooking loss (R2=0.882)models indicated that both eating quality attributes can be approached by record-ing the pH decline of a beef carcass during the first 3.0 hours after slaughter.

Keywords: Beef, carcass, tenderness, cook loss, maturation


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Estimation of Proximate Composition ofQuinoa (Chenopodium quinoa Wild.) Flour by

Near-Infrared Transmission SpectroscopyModels

Christian Encina-Zelada1,2,3, Vasco Cadavez1, Jorge Pereda2,Luz Gomez-Pando4, Bettit Salva-Ruiz2, Jose A. Teixeira3,

Martha Ibanez4, Kristian H. Liland5,Ursula Gonzales-Barron1∗

1CIMO Mountain Research Centre, School of Agriculture,Polytechnic Institute of Braganza, Portugal

2Department of Food Technology, Faculty of Food Industries,National Agricultural University La Molina, Lima, Peru

3Department of Biological Engineering, School of Engineering,University of Minho, Portugal

4Cereals and Andean Crops Programme, Faculty of Agronomy,National Agricultural University La Molina, Lima, Peru

5Nofima AS-Norwegian Institute of Food,Fisheries and Aquaculture Research,

Osloveien 1, N-1430, As, Norway

Abstract

The aim of this study was to develop chemometric models for protein, fat, mois-ture, ashes and carbohydrates contents of quinoa flour using Near-InfraredTransmission (NIT) spectroscopy. Spectra of quinoa flour originated from grainsof 77 different cultivars were scanned while dietary constituents were deter-mined in duplicate by reference AOAC methods. As a pre-treatment, spectrawere subjected to extended multiplicative signal correction (EMSC) with poly-nomial degree 0, 1 or 2. The performance of two algorithms, partial least squaresregression (PLSR) and Canonical Powered Partial Least Squares (CPPLS), wascompared in terms ofaccuracy and predictability. For all dietary constituents,asopposed to PLSR, the CPPLS regression produced lower root meat square errorsof cross-validation (RMSECV), lower root meat square errors of prediction(RMSEP) and higher coefficient of correlation of cross-validation (RCV) whileretaining fewer number of components. More robust models were obtained


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when quinoa flour spectra were pre-processed using EMSC of polynomial degree2 for moisture (RMSECV: 0.564 and RMSEP: 0.648), fat (RMSECV: 0.268and RMSEP: 0.256) and carbohydrates (RMSECV: 0.641 and RMSEP: 0.643)following extraction of five CPPLS latent variables. High coefficients of corre-lation of prediction (RP: 0.7-0.8) were found when models were validated ona test data set consisting of 15 quinoa flour spectra. Thus, good predictionsof the dietary constituents of quinoa flour could be achieved by using NITtechnology, as implied by the low coefficient of variation of prediction (CVP):6.1% for moisture, 5.6% for protein, 3.9% for fat 7.4% for ashes and 0.8% forcarbohydrates contents.

Keywords: Quinoa, spectra, PLS, calibration,chemometrics

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Risk Factors Leading to the Survival ofEnterobacteriaceae and Pathogens in aPortuguese Traditional Dry-Fermented

Sausage

Ursula Gonzales-Barron1∗, Preciosa Pires2, Vasco Cadavez1

1CIMO Mountain Research Centre, School of Agriculture (ESA),Polytechnic Institute of Braganza (IPB), Portugal

2School of Technology and Management, Polytechnic Institute of Viana do Castelo,Viana do Castelo, Portugal

Abstract

Salpicao is a Portuguese ready-to-eat traditional dry sausage of highly variablemicrobiological quality. The objective of this study was to investigate the par-ticularities of the manufacturing technology that explain the different levels ofEnterobacteriaceae, S. aureus and L. monocytogenes in the product from batchto batch. Microbial and physicochemical data were obtained by sampling sixproduction batches from two factories. Longitudinal mixed-effects models wereperformed per bacterial group. The delayed fermentation of the products fromFactory II, formulated with nitrite and polyphosphates, was partly responsi-ble for the development of Enterobacteriaceae and L. monocytogenes duringmixing and maceration. Nitrite had a moderate effect on reducing Enterobacte-riaceae throughout smoking and ripening (p=0.105), and contributed also to thecontrol of L. monocytogenes (p=0.158). S. aureus was not affected by nitrite(p=0.268)and their growth arouse due to improper fermentation (Factory II)that kept the fermenting meats above pH 5.3. Although L. monocytogenes cellsentered the chain at the point of mixing in Factory II, most likely through con-taminated environments, the pathogen became steadily inactivated throughoutsmoking and ripening in both factories. Likewise, Enterobacteriaceae countsdecreased in both nitrite-free (Factory I) and nitrite-formulated (Factory II)sausages during ripening, mainly because of sausage dehydration (moisture50.4%, SD=1.32). Apart from the rapid pH drop, other hurdles hindering thedevelopment of S. aureus are ranked as: reduced cross-contamination (p=0.015),lower temperature of maceration (p=0.018), shorter maceration period (p=0.033),lower pH at the end of maceration (p=0.079),and lower S. aureus counts in


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raw meat (p=0.200). Ranked factors that contribute to controlling L. monocyto-genes are: reduced cross-contamination during mixing (p=0.001), use of nitrite(p=0.020) and lower L. monocytogenes counts in raw meat (p=0.02).

Keywords: Enterobacteriaceae, L. monocytogenes, S. aureus, linguica, dry-cured

117


Chemical Composition and Antioxidant andAntimicrobial Activities in Biofilm Inhibitionof the Essential Oil of Juniperus communis L

(Juniper)

C. Benzaid∗, R. Djeribi

Biochemistry Department, Badji Mokhtar University, Annaba Algeria

Abstract

This study aims to research, through screening the chemical composition and theantimicrobial effect of essential oils of Juniperus communis L used in traditionalmedicine in order to use new molecules and counter a global health problemwhich is: resistance to antibiotics. The essential oil chemical composition ofessential oils is determined by GC and GC / MS. Strains: We studied fourbacterial species based on the frequency of clinical isolated Escherichia coli,P.mirabilis, Staphylococcus aureus and C. albicans yeast and A.baumanii. Theantioxidant activity was evaluated by DPPH test, and the reduction of iron.The method of aromatogramme to highlight the action of essential oils, in par-allel susceptibility of these strains was performed. The calculation of the MICand MBC is also performed on solid media with decimal dilutions of essentialoils. The biofilm formation inhibition is done on 96-well plate by the crystalviolet method (CV). The essential oil of juniper harvested in Algeria Medeagives 2.51% of gasoline by steam distillation. By GC and GC / MS, thirtysix compounds were identified representing 91.9% of the total gasoline. theα-pinene (22.60%), BICYCLOL (12.71%), limonene (9.75%), borneol (4.96%),Beta myrcene (3.7%), D limonene (4.06%) and the camphene (2.12%) are themain constituents. The study of antioxidant activity by DPPH test and ironreduction has proved very interesting. The essential oil is active in vitro againstEscherichia coli bacteria, P.mirabilis, Staphylococcus aureus and C. albicansyeast A.baumanii and with diameters of inhibition ranging from 15 to 40 mmdepending on the strain, with marked inhibition C. albicans. The essential oilhas shown strong activity against all microorganisms. In bacteria, Escherichiacoli and Staphylococcus aureus have shown some resistance to 1/5000 (v/v).C.albicans was completely inhibited all to 1/2000 (v/v). Likewise, biofilm in-hibtion forms is very significant in compared with the negative witness. Inconclusion, there is an interesting activity of the essential oil on the strains


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used, especially C. albicans which deserves further exploitation and applicationsto know the mode of action at the molecular level, and the components involvedin inhibition in a significant way.

Keywords: Juniper, GC/MS, DPPH, iron reduction, aromatogramme, CMI,CMB

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Ethylene Adsorption on Chitosan/ZeoliteFilms

Suliene Dantas Nascimento Sousa1, M. Bastos Neto1,Diego Mantovani2, Diego Mantovani2 Rodrigo S. Vieira1∗

1Chemical Engineering Department, Universidade Federal do Ceara, CEP 60455-760,Fortaleza-CE, Brazil

2Department of Min-Met-Materials Engineering,Laval University & University Hospital Research Center,

Quebec City G1V 0A6, Canada

Abstract

Brazil produces more than 43 million tons of fruit per year, 47% of which issold as fresh fruit and only 2% is destined for export. Aiming to increase thisexport, it was studied the production of chitosan and zeolite films. Biodegradable films based on chitosan were used as support for zeolites,that are molecularsieves capable of adsorbing ethylene, delaying the ripening of the fruits, reducingthe waste and contribute to exportation process. Dense and porous compositematrices were developed, differing their porosity by the drying process. Someproperties of zeolite and composite matrices were obtained as their texture sur-face using nitrogen and carbon dioxide adsorption, scanning electron microscopy(SEM), water vapor permeability (PVA), and their ethylene adsorption capacity.The zeolite presented different porosity and surface area, using adsorption of N2at −196 C, or with CO2 at 0 C, due to the low diffusion of N2 in molecularsieves. SEM showed a uniform distribution of zeolite in the polymer matrixand the appearance of pores from the lyophilization procedure. The chitosanfilm with 93% (m.m−1) of zeolite (QZ93) had a lower adsorption capacitythan the film of the same concentration that was lyophilized (QZ93Lio), dueto the higher porosity. The films of pure chitosan (Qtra), chitosan with 33%zeolite (m.m−1) (QZ33) and lyophilized pure chitosan (QLio) presented smallamounts of ethylene adsorbed compared to the films with high zeolite content.All materials were able to adsorb ethylene and its application seems feasibletaking into account the amount of ethylene released by the fruit to be transported.

Keywords: Chitosan, zeolite, films, fruit


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Productivity and Biomass Quality of PerennialEnergy Grasses Irrigated with Wastewaters

Jorge Costa1, Bruno Barbosa2, Ana Luisa Fernando1∗

1Departamento de Ciencias e Tecnologia da Biomassa/MeTrics, Faculdade de Ciencias e Tecnologia,FCT, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal

2Universidade Federal do Oeste da Bahia, Barreiras, Brasil

Abstract

The production of energy crops has been presented as a promising alternative topartially replace fossil fuels. Among the various species which can be grownto generate energy, Arundo donax L. (giant reed) and Miscanthus x giganteusGreef et Deu are presented as two of the most promising because of their highproductivity, resistance to low water regimes, characteristic of the Mediter-ranean countries during summer, and pests. Yet, the need to irrigate biomassduring cultivation can cause the depletion of water resources, an environmentalconstraint in the Mediterranean region, due to water scarcity. In this context,this work aimed to evaluate irrigation with wastewaters in the production ofArundo donax and Miscanthus x giganteus. The trials were conducted in potsunder controlled conditions in two growing cycles. The results indicated thatirrigation with wastewaters did not affect biomass productivity. Yet, biomassobtained from pots irrigated with wastewaters presented higher levels of ash andnitrogen content than biomass from control pots, which can be detrimental whenbiomass is for combustion purposes. The soil-plant system retained over 90% ofpollutant load resulting in wastewater depuration. Furthermore, the producedbiomass can be economically valorized for energy or biomaterials, once irrigationwith wastewater did not influence the contents in fiber and the calorific value.Among genotypes, M. x giganteus was more productive than A. donax.

Keywords: Perennial energy crops, Arundo donax, Miscanthus x giganteus,bioenergy, phytoremediation, wastewaters


121


Phenotypic Evaluation of Different DuckweedGenotypes for Efficient Growth on Liquid

Digestate Fraction Generated by AnaerobicDigestion

Mascheretti I., Locatelli F., Segato S., Mapelli S., Castelli S., Sala C., Lauria M. ∗Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via

Bassini 15, Milan, Italy

Abstract

The anaerobic digestion of the Organic Fraction of Municipal Solid Waste(OFMSW) generates a liquid digestate residue that is potentially polluting,because of the high level of nitrogen and phosphorus,and therefore is subjectedto expensive waste treatments.Duck weed plants (Lemnaceae)are well knownfor their phyto remediation proprieties, however, the use of this technologyfor outdoor industrial plant requires selection of the best genotypes in termsof growth, nutrient uptake under variable growth conditions, and quality ofbiomass produced. In this study, we collected 38 different Duckweed genotypesacross three genera (Lemna, Landoltia, Spirodela) based on their geographicdiversity. All genotypes have been tested for their ability to maintain a suit-able growth rate under different temperatures (cold or warm), which mimicthe seasonal temperature variations that are typical of Lombardia plain zone(Italy).Under either cold or warm growth conditions, we found that Spirodelapolyrhiza and Lemnagibba species are more performant than Landoltia punctataand Lemnaminor species.Consequently, Lemnagibba and Spirodela polyrhizagenotypes were further challenged for their ability to grown different liquiddigestate dilutions. The phenotypic observations together with molecular andbiochemical approaches are currently used to identify superior genotypes forfield evaluation, and to characterize relevant metabolic pathways involved innutrients uptake and biomass production.

Keywords: Duckweed, phytoremediation, biomass


122


Influence of Ultrasound Application on CellViability of Osmodehydrated Cranberries

Malgorzata Nowacka1∗, Aleksandra Fijalkowska1, Katarzyna Rybak1,Artur Wiktor1, Magdalena Dadan1, Urszula Tylewicz2,

Marco Dalla Rosa2,3, Dorota Witrowa-Rajchert1

1Department of Food Engineering and Process Management, Faculty of Food Sciences,Warsaw University of Life Sciences, Warsaw, Poland

2Department of Agricultural and Food Sciences, Alma Mater Studiorum Universita di Bologna,Campus of Food Science, Cesena, Italy

3Interdepartmental Centre for Agri-Food Industrial Research,Alma Mater Studiorum Universita di Bologna, Campus of Food Science,

Cesena, Italy

Abstract

Ultrasound is an acoustic waves which vibrate in the range of 18 kHz-500 MHz.Ultra sound waves can cause alternately compression and expansion of material.Raw material subjected to processing can cause the changes in the structureand viability of their cells modifying at the same time their metabolism. The useof ultrasound in food technology is associated with its biological effect. The aimof the study was to investigate the metabolic response of ultrasound treated inosmotic solution whole, cut and blanched cranberries var. Vaccinium oxycoccus.The treatment was conducted at different time (30 and 60 minutes) and solutions(61.5% sucrose and 30% sucrose with the addition of 0.1% steviol glycosides).After treatment the cell viability of cranberries were analyzed using the fluores-cence microscope. The raw samples subjected to cutting showed a viable cells,while when cranberries were subjected to thermal operation as blanching the cellviability was completely lost, which was linked to high temperature used duringblanching. In case of fruits subjected to ultrasound treatment for 30 minutes thechanges in the cell viability was not observed, regardless of the osmotic solutionused. However longer time of ultrasound treatment equal(60 minutes) caused agreater loss of cell viability in samples treated in sucrose solution in compar-ison to the samples treated in 30% sucrose with the addition of steviol glycosides.

Acknowledgements: This study was supported by Ministry of Science andHigher Education within a framework of Iuventus Plus programme in the years

∗Corresponding author e-mail: [email protected]

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2015-2016, Project No. IP2014 033173. The work was also co-financed by astatutory activity subsidy from the Polish Ministry of Science and Higher Edu-cation for the Faculty of Food Sciences of Warsaw University of Life Sciences.

Keywords: Cranberry, ultrasound, cell viability, osmotic dehydration

124


Selected Properties of Impregnated PackagingPaper

Artur Wiktor1, Malgorzata Nowacka1∗, Katarzyna Rybak1, Piotr Boruszewski2,Magdalena Dadan1, Aleksandra Mika1, Dorota Witrowa-Rajchert1

1Department of Food Engineering and Process Management, Faculty of Food Sciences,Warsaw University of Life Sciences, Warsaw, Poland

2Department of Technology and Entrepreneurship in Wood Industry, Faculty of Wood Technology,Warsaw University of Life Sciences, Warsaw, Poland

Abstract

In recent years a tremendous development of packaging materials has beenobserved. The increasing technological possibilities tend to create innovativefood packaging systems as well. However, before introduction of new packagingsolution (system or material) consumer safety issues need to be considered.Beside of this fundamental aspect other physical properties of packaging arealso important especially regarding behavior of food packaging during entirelogistic chain of food. These properties very often depend on the properties ofits surface. Thus, creation of new properties of food packaging material can bedone by utilization of different coatings substances. Therefore, the aim of thisstudy was to examine selected physical properties of paper based material coatedwith four different emulsions (with different and composition). Investigatedmaterials were analyzed by the comparison of their color (in CIE L*a*b* system),thickness and micro structure (SEM imaging). Moreover, the water contactangle was analyzed in order to determine the resistance of material for moisturepenetration. The measurement of water contact angle was done for contactof water and material which lasted 5 minutes. All properties were comparedto reference, non-coated paper based material. The lightness of investigatedmaterials equaled from 50.1 to 62.1 and it was higher in the case of referencematerial. In turn, other chromaticity coordinates ranged from 7.3 to 8.3 andfrom 18.7 to 19.8, in the case of a* and b* parameter respectively, dependingon the analyzed materials. Total color difference varied from 5.9 to 8.6 whichmeans that coating resulted in visible by ’naked eye’ optical properties change.The analyses of thickness of investigated material did not show any relevantdifferences which can indicate that utilized emulsions penetrated the material.Such statement was also confirmed by the analysis of SEM images. Obtained


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results showed that paper covered with emulsion was characterized by 4-9 timesgreater resistance to moisture, depending on the applied coating, in comparisonto control sample.

Acknowledgements: This work was supported by the National Center forResearch and Development (Poland) within a framework of BIOSTRATEGprogram, No. BIOSTRATEG2/298537/7/NCBR/ 2016.The work was also co-financed by a statutory activity subsidy from the Polish Ministry of Scienceand Higher Education for the Faculty of Food Sciences of Warsaw Universityof Life Sciences.

Keywords: Packaging, paper, food, coatings

126


Nutraceuticals and Functional Foods: PhenolicCompounds as Antimicrobial and Antioxidant

Agents

Ara Kanekanian∗

Cardiff Metropolitan University (UWIC), Cardiff School of Health Sciences,Centre for Nutrition, Dietetics and Food Science,

Western Avenue, Cardiff, CF5 2YB-United Kingdom

Abstract

Functional foods and nutraceuticals are increasing in popularity and theirconsumption for the last few decades is steadily increasing especially in West-ern developed countries. Functional foods have been considered and used asnutritious healthy food and as an alternative remedy for certain illnesses andin the prevention and control the manifestation of some ailments. Their healthbenefits is due to their bioactive compounds that they possess. Several of thesecompounds are either naturally occurring secondary metabolites from plantmaterials such as polyphenolic compounds found in many fruits, released afterdirect enzymatic hydrolysis or through fermentation by certain microorganisms,such as those related to lactic acid bacteria to produce bioactive peptides fromprotein. This main emphasis of this research was based on the role of phenoliccompounds, which are a mixture of many compounds such as chlorogenic acid,flavonoids, tannins as well as anthocyanins and carotenoids. The research inves-tigated the role of phenolic compounds found in date fruit and date syrup. Thesephenolic and related compounds were initially isolated using Amberlite XAD-2, a non-ionic polymeric adsorbent used for the extraction of flavonoids fromaqueous solution, followed by fractionation using RP-HPLC. These individualcompounds were further identified using LC-MS which showed the presence of3-O-caffeoylshikimic, caffeic, hydrocaffeic and P-coumaric acids. The isolatedfractions were evaluated for their antimicrobial and antioxidants activities. Themodel system used for the antimicrobial activities included one Gram positiveS. aureus and another Gram negative E. coli bacteria. For these antimicrobialproperties, both honey and date syrup were examined for their inhibitory andbactericidal properties using this model system. It is well known that honey hastherapeutic properties due to the presence of certain bioactive compounds suchas flavonols and/or bioactive peptides. A direct comparison was made between


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date syrup and ’medicinal honey’ to find their antimicrobial properties. Theresults indicated that phenolic compounds could act as inhibitory agents againstboth bacteria at a concentration of 30 mg/mL with inhibitory zones of 21.1 and23.2 mm for S. aureus and E. coli, respectively. It was apparent that the crudephenolic extract showed higher antimicrobial activity compared to each isolatedfraction, indicating a synergistic effect of these compounds. For the antioxidantproperty, the in vitro DPPH free radical scavenging assay and ferric reducingpower were used. The results indicated increasing antioxidant activity, a dosedependent up to 60% syrup concentration.

Keywords:

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Influence of the Relative Humidity on theWater Drying Rate and on the Bacterial

Growth or Inactivation in a Food ProcessingPlant

L., Lecoq1,2, L., Guillier3, L., Fritschc3, E. Derens1, H.M., Hoang1, D., Flick2,O., Laguerre1∗

1Irstea, UR GPAN, 1 rue Pierre-Gilles de Gennes, 92761 Antony, France2UMR Ingenierie Procedes Aliments, AgroParisTech,

INRA, Universite Paris-Saclay, 91300 Massy, France3Universite Paris-Est, Anses, French Agency for Food,

Environmental and Occupational Health and Safety, Food Safety Laboratory,23 avenue du General de Gaulle, 94706 Maisons-Alfort Cedex, France

Abstract

A heat and mass transfer model was developed to predict, during the dryingof a food processing plant, the evolution of the water mass, wet surface, airtemperature and relative humidity. The model was previously validated bycomparing the predictions with the experimental results obtained in a foodprocessing plant. Then, this model was coupled with a microbiological model topredict the fate of Listeria monocytogenes (growth or inactivation) at differentlocations in the plant (floor, wall and equipment). Simulations were carriedout for blown air at 50%, 68% and 85% relative humidity in order to studythe influence of air dehumidification in the plant on the drying rate and onthe evolution of the microbial load. It was found that bacteria are more likelyto develop on equipment when the drying time is longer. A technical solutioninvolving heating of the equipment was proposed and the impact on the wetsurface and the evolution of the microbial load was presented.

Keywords: Food processing plant, heat and mass transfer, evaporation,relative humidity, Listeria monocytogenes


129


Measuring Today’s Consumer Perceptions andAwareness Through ’the-food-medic’

Guidance: ProbioticsAthan., Labropoulos

∗, S., Bulbulashvili, B.S. Georgi Maisuradze, F.S., Anestis

Technological Educational Institute Of Athens, Greece

Abstract

The tenet ’Let food be thy medicine and medicine be thy food’ espoused byHippocrates nearly 2500 years ago, is receiving renewed interest. In particular,there has been an explosion of consumer interest in disease prevention and healthpromotion enhancing the role of so-called functional, pharmaceutical or medicalfoods. However, all foods are functional as they provide nutritive value, but theterm functional has adopted a different connotation-that of providing additionalphysiologically active components, either from plant, animal and/or microbialorigin. Although a plethora of biologically active ingredients have been identifiedin this regard, this presentation focuses on probiotic foods and the ability ofprobiotic bacteria to modulate these functional attributes to prevent diseases andpromote health to consumers. During the last 10 years many probiotic bacterialstrains have been studied and commercialized. Among them, bacillus strains(e.g. coagulance GBI-30 6086) has been shown by clinical studies that influ-ence the intestinal microflora controlling toxic microbial activities. Howeverprobiotic products are common in Japan and Europe while United States liesbehind. Advanced research in the probiotic area revealed the physiological role,mechanism of actions and extent of applications to bakery products (prototypepatent by Orlando and Athens Foods Incs., Cleveland, Ohio, USA).

Keywords: Customer perception, market, probiotic bacteria, microflora


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Application of Pine Needle Extracts to Controlof Algal Bloom

Hee-Jeong Choi∗

Department of Energy and Environment Convergence,Catholic Kwandong University, Gangneung, Republic of Korea

Abstract

In recent years, harmful algal blooms in major rivers in Korea have become athreat to the river ecosystem. The Korean government has built many damson the nation’s four major rivers. Parts of these rivers have become eutrophicreservoirs. As a result, the concentration of algae in the four major rivers hasincreased tremendously over the last three years. Algae exhibit explosive growthrates when environmental factors, such as the light and nutrients, are suitable.Microcystis sp. is a cyanobacterium species that can form harmful algal bloomsin freshwater bodies worldwide. The use of pine needle extract (PNE) to controlnuisance algae by allelopathic inhibition will be environmentally friendly andpromising. PNE contains a large amount of essential oil components, such asα-pinene, β-pinene, and camphene; flavonoids, such as quercetin and kaempferol;and polyphenol compounds, such as resins. It is known that pinene, which isthe primary component of pine needles, inhibits the growth of microorganisms.Therefore, the aim of this study was to inhibit the growth of harmful algae,Microsystis sp., using pine needle extract. PNE removed successfully upto98% of Microcystis sp. at the following optimal conditions: pH 7, 25 C oftemperature, 100 rpm of mixing rate, 5 min of mixing time. These resultswere indicated that the amount of 1 g/L PNE was removed 1g dry weight/Lof Microcystis sp. The kinetic data showed substrate inhibition kinetics andmaximum growth rate was obtained when the Microcystis sp. was grown inmedium containing 0.5 g/L of initial concentration of PNE. Different substrateinhibition models were fitted to the kinetic data and found the Luong modelwas best. The model predicted kinetic parameters were in agreement with theexperimental findings. The natural extract, PNE, can be a promising inhibitiondue to its high efficiency and low dose requirements.

Keywords: Algal blooms, Cyanobacterium, inhibition, microcystis sp., pineneedle extract, water treatment


131


Copper Influence on Glycaemic HormonalRegulation by the Eyestalks in the

Mediterranean Crab, Carcinus aestuariiQyli (Memaj) Marsilda1∗, Faggio Caterina2, Aliko Valbona1

1Department of Biology, Faculty of Natural Sciences, University of Tirana, Tirana, Albania2Department of Chemical, Biological, Pharmaceutical and Environmental Sciences,

University of Messina, Italy

Abstract

The X-organ-sinus gland complex in the eyestalks of decapod crustaceans istheir principal endocrine center, producing among the others the hyperglycemichormone, crustacean hyperglycemic hormone (CHH). Hyperglycemic responsesin several crustacean species exposed to different kinds of pollutants, includingpesticides, hydrocarbons and heavy metals, have been reported. However, eachpollutant exerts different modes of action in different species. In the presentstudy, the effect of acute copper toxicity on hormonal regulation of glycaemia inMediterranean crab, Carcinus aestuarii, has been examined. For this purpose,40 individuals of crabs have been exposed to sub-lethal, environmentally realisticconcentrations of copper (70 µg/L) for 24 h. Hemolymph has been sampled bothfrom the control crabs and 24 h after exposure to copper chloride. In treatmentgroup, a hyperglycemic response, with a significantly increased of hemolymphglucose concentration (from 37.8 ± 2.7 to 137.84 ± 16.2 mg/dL, p<0.05) hasbeen observed, confirming the presence of stress on the animals. Our resultsstrongly confirm the interference of Cu2+ ions on the regulation of the mecha-nism of glycemic response to stress, demonstrating that the variations in thehemolymph glucose concentration and of CHH level in relation to stressorscould be used as a valuable tool to monitor a variety of stress responses incrabs. The obtained results suggest that impairment of important physiologicalfunctions of crab occur as in the first phases of exposure and therefore this assaycan be of use as fast tool to monitor the ecosystem health and in improvingaquaculture practices.

Keywords: Hyperglycemic hormone, X-organ-sinus gland complex, eyestalk,copper toxicity, glucose concentration


132


Food Safety and Threats of Pesticide Residuesfrom Farm (Producers) to Fork (Consumers)

Nitika Thakur∗

Shoolini University of Biotechnology and Management Sciences, HP-India

Abstract

Increasing production costs, heavy reliance on non-renewable resources, reducedbiodiversity, water contamination, chemical residues in food, soil degradationand health risks to farm workers handling pesticides all bring into question thesustainability of conventional farming systems. Supporting a serious suitableoption for small scale production system, organic agriculture holds anotherkind of promise in terms of health security, overall productivity while con-cerning ecological parameters Indiscriminate use of chemical fertilizers andpesticides could cause adverse changes in biological balance as well as lead to anincrease in incidence of cancer and other diseases, through the toxic residuespresent in the grains and other edible parts of plants. The need of the hour isto make tomato farming sustainable and profitable by gradually shifting fromgreen to evergreen farming. Supporting a serious suitable option for smallscale production system, organic agriculture holds another kind of promise interms of overall productivity with ecological parameters. Keeping in view theabove criteria, the present studies were carried out in the farmer’s field (villageBasal), 5 km away from Solan town, under mid hill conditions of HimachalPradesh during the consecutive years (2013-2014) to study the effect of variousorganic and inorganic treatments on different attributes of tomato (cv. SolanLalima), right from the nursery raising to final harvesting stage. Boiprimingof seeds with biocontrol agents (Trichoderma viridae, Trichoderma harzianumand Pseudomonas fluorescens) in combination with different soil less and soilgrowth media, biofertilizers (Azotobacter, Azospirillum and PSB) and organicmanures (farm yard manure and vermi compost) were tested against diseaseincidence and health management of tomato seedling under nursery as well asfield conditions. The nursery trial was set up with seven treatments replicatedthrice, with the incorporation of different organic seed and seedling treatmentsraised in seedling trays as compared to an untreated check (farmers practice)which was raised in seed bed in an open field. A Field trial was laid out in a Ran-domized Block Design (RBD) underlying two farming systems viz. organic andconventional treatments, with seven treatments replicated thrice. The pesticide


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residues analysis by GCMS in the present studies, revealed a lower percentageof residues in organic tomato fruits as compared to the control. A considerablereduction of 0.28ppm in Propergite residues, 0.03ppm in deck and 3.77ppm inacephate was recorded under organic treatment (T3) over the control duringtwo consecutive years of study. It can be concluded from the present studiesthat by adopting appropriate combination of organic production technologies,productivity levels comparable to those under conventional practices can beachieved in tomato with better quality produce, improved soil health, nutrientstatus and productivity.

Keywords: Tomato, organic amendments, nursery management, crop quality,soil health, pesticide residues, yield and economics

134


New Imaging Method to Characterize the 3DMicrostructure of Frozen Apple Tissueusing

X-ray µCT

V. Vicent1,2, P. Verboven2, F.T. Ndoye1, G. Alvarez1, B.M. Nicolai2∗

1IRSTEA, Refrigeration Processes Engineering Research Unit, 92761, Antony, France2BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium

Abstract

Fruit are highly perishable products like other plant based products. Theirmicro-structure is composed of cells of different sizes and shapes, interconnectedcell walls and intracellular air space, of again different sizes and shapes. Foodmicro-structure has been recognized as one of the key aspects to define thequality properties for consumers and the food industry. Fruits pose a particularchallenge with respect to freezing, in which, ice crystals are formed and dis-tributed over these compartments. In subsequent storage, they are resized andredistributed resulting in micro-structural changes. Non-destructive imagingtechniques have become indispensable to improve insight in the micro-structuralchanges in fruit during freezing. Here, X-ray µCT was used to visualize andquantify the 3D microstructure and the ice crystal distribution in fruit. In thiswork, apple cortex tissue was considered as a fruit sample with a micro-structureconsisting of cells and intercellular spaces of different sizes and shapes. Applesamples excised from the cortex tissues were frozen under three different freezingmethods(namely slow, intermediate and fast freezing rates). Afterwards, themicro-structure and ice crystals were imaged by µCT coupled with temperature-controlled stage. A developed imaging methodology was validated to segmentthe frozen phase from the unfrozen matrix. The resulting images were used tocompare the ice crystals among the different treatments.

Keywords: Apple, freezing rate, ice crystals, X-ray µCT, image analysis, 3Dmicrostructure


135


Quality Changes Kinetics of Apple TissueDuring Frozen Storage in Fluctuating

Temperature Conditions

V. Vicent1,2, F.T. Ndoye1, P. Verboven2, B.M. Nicolai2, G. Alvarez1∗

1IRSTEA, Refrigeration Processes Engineering Research Unit, 92761, Antony, France2BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, B-3001 Leuven, Belgium

Abstract

Apple quality after freezing is affected by temperature fluctuations during thecold chain storage. Ice recrystallization and sublimation processes occur slowlyat constant temperature over long periods of storage,but more rapidly duringtemperature fluctuations that are often encountered in the food cold chain.These processes lead to quality changes and reducing their storage life.In thispaper, samples of apple cortex tissue were frozen and subsequently stored inthree different freezers set at -12 ± 3 C, -18 ± 3 C and -23 ± 3 C. In eachfreezer, three different compartments were created corresponding to achieve ±0.1, ± 0.75 and ± 2 C amplitudes of temperature fluctuation. Relevant qualityindices such as frost formation, drip loss, color change and vitamin C contentwere measured during a 5 months storage period in the different conditions.The results showed that a long period of frozen storage under temperaturefluctuation conditions significantly affect the apple quality changes. Qualitychanges were found to be more pronounced at higher mean storage temperatureand larger amplitude of the temperature fluctuation. The experimental datafor quality parameters were adequately modeled by first order kinetics for eachstorage condition. The temperature dependency was successfully modeled by anArrhenius expression which integrates the temperature fluctuations.

Keywords: Apple, freezing, frozen storage, temperature fluctuation, qualityindices


136


Recovery and Analysis of the BiologicalActivity of Lycopene Produced by

Rhodotorula glutinis P4M422

Ayerim Hernandez-Almanza1, Jae Kweon Park2, Nallely E. Carlos-Interial1,Jose G. Fuentes-Aviles1, Cristobal N. Aguilar1∗

1School of Chemistry. Autonomous University of Coahuila. Saltillo, 26280,Coahuila, Mexico

2Department of Life Sciences, Gachon University. Seongnam-si, 461-701,Gyeonggi-do, South Korea

Abstract

Lycopene is a carotenoid intermediate of the β-carotene biosynthetic pathway.It is obtained from vegetable source and chemical synthesis. It has rousedconsiderable interest due to its beneficial effect on human health, e.g. cancerand tumor prevention, cardiovascular protection and antioxidant activities.Due the increasing interest of this bioactive molecule, it is necessary to developalternative methodologies to produce it in higher amounts, for example, themicrobial production. In the present study, the lycopene production by the yeastRhodotorula glutinis P4M422 was evaluated. R. glutinis was inoculated inYM broth at 30 C and 130 rpm. Incubation time optimization and imidazoleeffect in the specific accumulation of lycopene were evaluated. On the otherhand, the antioxidant and thermal stability of lycopene capsules (GNC Mexico)were evaluated. The effect of imidazole at different concentrations (0, 1.5, 3, 6and 12 mM) was studied, however, the results show that the highest biomassproduction and the major carotenoids concentration was obtained in absenceof imidazole. Also, different organic solvents were evaluated in carotenoidsextraction; we found that the use of methanol allowed the highest lycopeneextraction (0.01 g/L). Carotenoids are a pigments with antioxidant activity, inthe present study, ABTS, FRAP and DPPH(78.9, 71.19 and 44.77 mg/L Troloxequivalent, respectively) assays showed this property.

Keywords: Lycopene, imidazole, cell disruption, antioxidant activity


137


Different Pretreaments for Valorization ofHazelnut Pruning Wastes

Kevser Dogru, Ali Oguz Buyukkileci∗

Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey

Abstract

Turkey is the world leader in hazelnut production and a large amount of residuesis produced during its harvesting and processing. So far, the residues of hazelnutproduction had no economic value and usually burned in the fields.Hazelnutpruning waste (HPW) can be regarded as a valuable feedstock for fermentativeproduction of valuable chemicals. Cellulose, hemicellulose and lignin consti-tuting the structure of lignocellulosic biomass form a complex and recalcitrantstructure. In bio-based chemical production processes, biomass is subjected to aphysical, chemical or biological pretreatment process.Liquid hot water (LHW) isone of the pretreatment processes necessary to facilitate enzymatic hydrolysisof cellulose into glucose before fermentations. In order to observe the effect ofreaction time and temperature on cellulose recovery the biomass was treated atvarious temperatures (170-210 C) and holding times (15-45 min) in a pressurereactor. LHW treatment could remove the hemicelluloses from the HPW tosome extent, while adding H2SO4 improved the hemicellulose removal (VeryDilute Acid (VDA) treatment). After LHW and VDA treatments, an additionalalkali (NaOH) treatment step was applied in an effort to increase the enzymatichydrolysis efficiency. Alkali treatment (121 C 60 min)under mild conditionscan remove more lignin and hemicellulose so that it can render the biomassamenable to enzymatic hydrolysis. After pretreatments, cellulose content wasincreased almost two-fold compared to raw HPW. All samples were hydrolyzedenzymatically with a cellulose conversion efficiency of approximately 65%.These results demonstrated that HPW has potential to be used as a feedstock forhigh value bio-products such as biofuels.

Keywords: Hazelnut, hot water treatment, biomass valorization, bioethanol


138


The Effect of Some Flavonoids on aPenicillinase from Bacillus cereus

Boussoualim N.∗, Kbbabi M., Benmila A., Krache I., Trabsa H., Arrar L.,Baghiani A.

Laboratory of Applied Biochemistry, Faculty of Nature and Life Sciences, University Ferhat

Abbas, Setif 1, Algeria

Abstract

The inhibitory effect of some flavonoids on the activity of a Bacillus cereusβ-lactamase strain was tested and the relation-ship structure-function wasestablished. Activity of β-lactamase is determined with different concentrationsof penicilin G as a substrat, Km is 106,3256 ± 32,0861 µM and Vmax is0,6836 ± 0.00974 µM/min. This result reflects the affinity and the efficacy ofthe enzyme on penicillin G. Six molecules of flavonoids were tested for theircapacity to inhib β-lactamase. Type and constants of inhibition (Ki) were deter-mined at the concentration of 150 µM. Among the molecules tested, epicatechineand naringine are incompetitive inhibitors. Catechine, morine and rutine arecompetitive inhibitors. Naringenine do not presente any inhibition. Flavonoidshave a 4-oxo function as for as clavulanic acid and penicillin G. It appears thatthe type of the cycle, position of OH and the presence and position of a sugarin the structures of the molecules have a major importance. In conclusion, thetested molecules have a low inhibitory power and finding a good molecule.

Keywords: Inhibitors, β-lactamase, flavonoids, Bacillus cereus

∗Corresponding author e-mail:naouel24@yahoo. f r

139


Process Optimization of Subcritical Extractionfor Phenolic Compounds from Cinnamon Bark

Chong-Tai Kim∗, Young-Hee Jo, Dong-Jun Choi, Jin-SooMaeng

Research Group of Bioprocess Engineering, Korea Food Research Institute,Gyeonggi-do, 13539, Republic of Korea

Abstract

Cinnamon belongs to the Lauraceae family and the genus Cinnamomum com-prises approximately 250 species which are distributed in Asia and Australia.The major volatile components of cinnamon bark are cinnamaldehyde, cinnamicacid, cinnamyl alcohol coumarin and eugenol. Cinnamon bark use as a foodflavoring ingredient and also exhibits antioxidative, antimicrobial and anticar-cinogenic properties. Cinnamon have been used to treat dyspepsia, gastritis,blood circulation disturbance and inflammatory disease in many countries sinceancient age. The essential oil of cinnamon has been used for food additivesand medicine.Subcritical water is generally defined as liquid water in the tem-perature range of 100-374 C. Subcritical extraction has gained in extractingbioactive compounds, especially phenolic compounds due to the advantages suchas low cost, short extraction times and low environmental impact. The purposeof this study were to use response surface methodology to determine optimalconditions for the extraction of phenolic compounds from cinnamon bark bysubcritical extraction and to identify cinnamon using high performance liquidchromatography. Process parameter such as extraction temperature, extractiontime and extraction pressure on extraction yield were evaluated.

Keywords: Cinnamon, subcritical extraction, process optimization, phe-nolic compounds, response surface methodology, functional food, bioactives,antioxidative activity


140


Combined Effect of Pulse Light Processingand Mild Heating Conditions on the

Inactivation of S.cerevisiae in Verjuice

Zehra Kaya1, Sevcan Unluturkl1, Olga Martin-Belloso2, Robert Soliva-Fortuny2∗

1Department of Food Engineering, Izmir Institute of Technology, 35430, Urla, Izmir, Turkey2Department of Food Technology, University of Lleida-Agrotecnio Center, 25198, Lleida, Spain

Abstract

Pulse Light (PL) is one of the emerging non thermal processing technologiesthat could be used for the microbial decontamination of liquid food products.However, there are some critical factors limiting the microbial efficacy of PLrelated to food properties and equipment design.Yeasts are one of the mainspoilage microorganisms in fruit juices due to their ability to survive and groweven at low pH conditions.This research evaluated the influence of differentPL processing parameters such as depth of the juice layer (1,3,5mm), distancefrom the lamp (5,10 cm), and number of pulses(10,20,30,40,50 pulses[P])on theinactivation of a Saccharomyces cerevisiae strain adapted to acidic conditionsin verjuice.In order to achieve the pasteurization objective of 5D reductions,thesimultaneous application of PL and mild heat (MH) (50P at 43 C; 50P at45 C; 18P at 47 C) was also assayed by using a jacketed beaker during thePL treatments. Juice samples, having an initial load of 104-105 CFU/mL,wereflashed with pulses of 0.4 J/cm2 by using a lab-scale batch system with standardUV-C transparent quartz Xenon lamps(emitting spectrum 180-1100 nm with15-20% of the light in the UV region).Microbial inactivation by PL slightlyincreased by decreasing the depth of juice and the distance of the juice layerfrom the lamp. The highest microbial reduction with PL treatment alone was0.96 ± 0.27 log CFU/mL after delivering 50P with the shallowest juice depth(1mm) and the closest distance to the lamp (5 cm).The pasteurization of verjuicewas achieved at a depth of 3 mm with a reduction of 5.10 ± 0.24 and 5.06 ±0.08 log CFU/mL by using 50P at 45 C and 18P at 47 C, respectively. It wasconcluded that PL combined with MH can be used as a minimal processingmethod for preserving the quality of verjuice.

Keywords: Pulsed light, mild heating, S.cerevisiae, verjuice, microbial inacti-vation, combined treatments


141


Phytochemical Composition and Antioxidantsfrom Ten Different Salvia spp. Isolated by

High Pressure Extraction Methods

Vaida Sulniute,∗Audrius Pukalskas, Petras Rimantas Venskutonis

Department of Food Science and Technology,Kaunas University of Technology, Radvilenu pl. 19, Kaunas, LT-50254, Lithuania

Abstract

Some species of the genus Salvia are valuable source of bioactive compounds,which could be used for the development and commercialization of high addedvalue functional ingredients such as dietary antioxidants. S. sclarea and S.officinalis are the most thoroughly studied Salvia spp. The aim of this studywas to determine antioxidant potential and phytochemical composition of prod-ucts isolated by high pressure extraction methods. Supercritical carbon dioxideextraction (SFE-CO2) and pressurized liquid extraction (PLE) with variouspolarity solvents were used for separating soluble fractions from sage herb. Totalcontent of phenolic (TPC) compounds was analysed by UV-spectrophotometryusing Folin-Ciocalteu reagent. The antioxidant capacity of extracts was evalu-ated using ABTS+ scavenging and oxygen radical absorbance capacity (ORAC)assays. In addition, antioxidant properties of solid plant material were evaluatedby the direct QUENCHER method using the same assays. Individual polyphe-nolic constituents were analysed by UPLC-Q/TOF-MS. The results showedthat the yields obtained with SFE-CO2 from different Salvia spp. varied from1.84 ± 0.03 to 5.22 ± 0.22%, while the highest yields were obtained with water(30.2 ± 0.18-43.7 ± 0.14%). TPC and antioxidant properties of the analysedSalvia spp. extracts were largely dependent on the extraction solvent. Ethanolextracts possessed significantly higher TPC and antioxidant capacity comparingto the extracts isolated with other solvents. Results also show that rosmarinicacid was a major quantitatively compound in the analysed Salvia spp. extracts.In conclusion, the results obtained may serve as valuable information for thevalorization of Salvia herbs as raw materials for the isolation of functionalingredients for human nutrition and other purposes.

Keywords: Antioxidant capacity, high pressure extraction, polyphenols,Salvia spp


142


Phosphorus: the Stone Guest in world’s FoodFuture Sustainability

A.G. Capodaglio1∗, S. Daneshgar1, D.A. Vaccari2

1Department of Civil EngineeringArchitecture, University of Pavia, 27100 Pavia, Italy2Department of Civil, Environmental and Ocean Engineering,

Stevens Inst. of Technology, Hoboken, NJ 07030

Abstract

Phosphorusis one of the most indispensable elements, affecting life on Earthand vital for all living organisms. Researchers have focused for many years onP-removal from urban and industrial discharges, and on control of its diffusepollution sources, especially from agricultural run off, since excess P concen-tration in surface water may cause eutrophication and other water qualityproblems. Recently, however, disturbing news have been appearing with greaterfrequency in scientific literature: phosphorous supplies on a worldwide scale arein fact limited. The paper discusses relevant issues on current P-cycles, usesand worldwide reserves, analyses current and future sources vulnerability andsustainability, and discusses current and perspective applicable technologies forphosphorous removal, recovery, reuse and recycle at different levels.

Keywords: Phosphorus, food future, sustainability


143


Biomechanical Analysis of an EngineeredInterspinous Implant for Dynamic Lumbar

StabilizationStefanos P. Zaoutsos

∗

Technological Educational Institute of Thessaly,Department of Mechanical Engineering, Larissa, Greece

Abstract

The Wallis device is an interspinous implant that is used for dynamic lumbarstabilization. The implant is intended to improve the stability of the treatedintervertebral lumbar segment while preserving its mobility and local lordo-sis. From the mechanical point of view, the Wallis device is studied in orderto provide rigidy and support loading from human body and action. Frommechanical point of view the overall implant constitutes a ’floating’ system,with no permanent fixation in the vertebral bone, to avoid the risk of loosening.It achieves an increase in the rigidity of destabilized segments beyond normalvalues. An experimental program was set up and performed in order to investi-gate the mechanical response as well as the failure mode of the specific implant.20 specimens of UHMW-PE were cut in the desired dimensions and tabbedaccording to EN-ISO 527 and EN-ISO 604 standards. For the determination ofthe mechanical properties of the materials under study, a series of mechanicalstatic tests both in tension and compression were executed in an INSTRON3382 universal testing machine with a load capacity of 100 KN following theASTM D639 standards. Moreover numerical modelling using FEA was appliedin the implant in order to determine its mechanical response. The methodologythat was used included mechanical characterisation of the materials under study.The numerical analysis verified the experimental results concerning the mechan-ical behaviour of the implant. It can be concluded that the mechanical responseof the vertebra-implant coupling system can be predicted through numericalmodelling. Moreover stress relief is observed through the insert of the implantin the intervertebral lumbar segment denoting a variation in the stress field ofthe region under study of the implant.

Keywords: Potassium sorbate, packaging, chemical changes, storage time


144


Effect of Aromatization of a Variety of Cheese(Amir) by Anise: Pimpinella anisum

El Kolli Meriem1∗, Atia Nourelhouda2, Hadji Baya2, El Kolli Hayet1

1Laboratoire de valorisation des resources biologiques naturelles,Universite de Setif 1. El Bez, Setif 19000

2Department de pharmacie, Facultes de medecine, Universite de Setif3Departement de microbiologie, Faculte des sciences de la nature et de la vie, Universite de Setif

Abstract

Milk and its derivatives had long been the staple food for the man who is alwayslooking for a natural and healthy product; Our study aims to study the effectof the natural aromatization of fresh cheese ’Amir’ by an aromatic plant Greenanise (Pimpinella anisium). In this study, various physicochemical, microbi-ological and organoleptic analyzes were carried out to know and control theinfluence of this plant after aromatization. The cheese used is manufactured fromlocal cow’s milk, First the milk is collected from the dairy; it is then skimmedmilk by centrifugation. The cream obtained is subjected to pasteurization. Thehard maturation of 4 to 5 hours. The physicochemical parameters measuredin the fresh cheese are; the Dornic acidity measured by titration with NaOHin the presence of phenolphthalein, the density, rate of fat determined by theacid-butyrometric (Gerber method) and the PH value. The antibiotics searchis done with the test of binding to receptors on an immuno-chromatographicmedium to detect tetracyclines and β-lactams. Microbiological analysis is re-alized to detect total coliforms, fecal coliform, Samonella species, pathogenicStaphylococci, yeasts and molds. Flavored cheese and sensory test is carried outusing three concentrations; 3, 4 and 5 g / 100ml. A taste panel consisting of 33persons was used classifying the samples according to their overall preferencesand taking into consideration the overall sensory quality of the cheese accordingto: the smell, taste and after taste in scale which the taster expresses the degreeof their satisfaction with the words: happy, normal, dissatisfied. In conclusion,it is possible to substitute synthetic flavoring agents, for the adverse effects onhuman health, by natural substances used both in treatment and in food a longtime ago without showing undesirable effects.

Keywords: Milk, cheese, Pimpinella anisum, synthetic flavor


145


A Computational Study to Design a RadioFrequency (RF) System for Thawing Frozen

Tuna

Ferruh Erdogdu∗, Ozan Altin

Department of Food Engineering, Ankara University, Ankara, Turkey

Abstract

Conventional thawing for frozen tuna fish in various processing is required andcharacterized by longer thawing time and certain losses in quality. Canningindustry is one example where the thawing is applied as a pre-process where acertain thawing time and quality related problems are faced. Thawing in water(mostly under natural convection) or in air (mostly under forced convection)are the conventional thawing methods, and the industry has been looking fora fast and economically feasible thawing method. Continuous radio-frequency(RF) systems might be proposed for an improved thawing process due the longerpenetration depth of RF. Even though computational studies for RF thawingprocesses were introduced in the literature, design-based studies for an indus-trial system are limited. Therefore, the objective of this study was to presenta computational strategy for designing an RF thawing process with optimalconditions. For this purpose, an experimentally validated computational modelwas revised to determine changes in temperature and electric field of frozen tunasamples in an industrial scale system. All computational analysis were carriedout for an RF system with reference impedance of 50Ω. Dielectric properties offrozen tuna were obtained from the literature, and the effects of sample volumein the system, moving of samples on belt, applied voltage on upper electrode andthe distance between upper and lower electrodes on temperature of tuna samplesand electric field changes inside the RF system were evaluated to determineoptimal thawing conditions and suggest a certain system-process design fortuna canning industry.Optimum conditions were determined to minimize thepower uniformity index (PUI) for various proposed configurations and possiblescenarios of an industrial scale process. With this concept, this study wasassumed to be significant for designing an industrial RF system for thawingfrozen tuna.


146


Acknowledgement: This study was supported by the Scientific and TechnicalResearch Council of Turkey (Project no: 5155029).

Keywords: Frozen tuna, Radio Frequency (RF) System

147


Improving Glutathione and Trehalose Contentin Yeast Cells Enhances their Resistance to

Fluidized Bed Drying

Antonio de Anchieta Camara Jr.1∗, Thanh Dat Nguyen1, Audrey Jossier 1,Anne Endrizzi2, Remi Saureln1, Helene Simonin1, Florence Husson1

1Univ. Bourgogne Franche-Comtr, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France2Welience (SATT Grand-Est), Hall de Technologie Alimentaire, F-21000 Dijon, France

Abstract

Fluidized bed drying is a dehydration process often applied for microorgan-isms and food particles stabilization. Despite its common use in the industryof yeast, this process can lead to cell death depending on the strain and thegrowth conditions. During fermentation, yeasts undergo nutritional stressfulenvironments according to media composition and growing conditions. In orderto face these conditions, yeasts are able to synthesize protective molecules, e.g.glutathione (tripeptide, an antioxidant) and trehalose (disaccharide, a cell desic-cation protector). However, the role of these two molecules during fluidized beddrying is still not well known. This work aims to investigate if glutathione andtrehalose accumulation leads to more resistant and stable yeast cells. For thispurpose, cells were grown in media which enhance synthesis of glutathione ortrehalose, i.e. nutrient-rich or nutrient-poor cultivation, respectively. The effectof glutathione accumulation after nutrient-rich cultivation on cell resistanceto mild stress was obvious. Also this condition improved stabilization andperformance of cells after rehydration. On the other hand, the accumulation oftrehalose by yeasts cultivated in nutrient-poor medium leads to more resistantcells to severe stress. This simple strategy could be used for the development ofnew bioprocesses focused on improving the performance and resistance of cellsafter fluidized bed drying.

Keywords: Saccharomyces cerevisiae, glutathione, trehalose, fluidization,drying

∗Corresponding author e-mail:antoniocamara − [email protected] − bourgogne. f r

148


Three-Dimensional Reconstruction of LiveFish Through the Moire Technique

Ariovaldo Jose da Silva, Juliana Aparecida Fracarolli∗,Katia Cristina Suzigan, Thais Queiroz Zorzeto Cesar, Inacio Maria Dal Fabbro

University of Campinas-UNICAMP,School of Agricultural Engineering, Av. Candido Rondon, 501, 13083-875,

Campinas, SP, Brazil

Abstract

Currently, in fish farms, the controls of the physical characteristics of the fishes,for example, size and mass are made by means of the operation of fish removal,in which the tanks are emptied to capture the animals and perform the biometry.This operation demands large volumes of water and generates effluent containinghigh concentrations of organic matter and nutrients that can contribute to thedeterioration of water quality in the recipient bodies. Therefore, the developmentof technologies that use digital image processing, such as the Moire Techniqueand image analysis, can be important allies for the preservation of environmentalquality by avoiding the fish removal and the discharge of effluents, increasingproductivity due to Optimization of the time and still the saving of water. Toobtain the images were used a 9-liter glass aquarium, a support for notebook andlight projector, a digital camera brand Samsung Galaxy Camera 2. The objectiveof this work was to obtain the three-dimensional reconstruction of live fish inaquariums. In the future, the technique can be developed to obtain the massand the volume of the fish in fish tanks, replacing the fish removal, allowing thepreservation of water resources.

Keywords: Sarotherodonniloticus, fish removal, water saving, image analysis,biometrics


149


Spectroscopic (FT-IR, FT-Raman, UV,1H and13C NMR), Thermogravimetric and

Antioxidant Study of Metal Complexes withChlorogenic Acid Encapsulated in

β-cyclodextrin

Monika Kalinowska∗

Division of Chemistry, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland

Abstract

Chlorogenic acid (5-O-caffeoylquinic acid) is a plant secondary metabolite withsignificant biological activity, i.e. antioxidant, antimicrobial, anti-inflammatory,anticancer. The complexation with different transitional metals or application ofencapsulation process may change (improve or weaken) its biological properties.For example, the complexation of several phenolic acids with transition metalcation caused increase their antioxidant activity and lipophilicity and affectedtheir interaction with the lipid bilayer. The Mn(II), Fe(III), Co(II), Cu(II),Al(III)complexes of chlorogenic acid were synthesized. The complexes were character-ized by elemental, thermogravimetric, FT-IR, FT-Raman, 1H and 13C NMRand UV analysis. The formation of β-cyclodextrin inclusion complexes withchlorogenic acid and metal chlorogenates was studied spectrophotometrically.The antiradical and ferric reducing power of complexes of chlorogenic acid aswell as their inclusion complexes with β-cyclodextrin were measured by DPPH,CUPRAC and FRAP methods. The effect of selected metal cations and encap-sulation in β-cyclodextrin on the antioxidant activity of chlorogenic acid wasdiscussed.

Acknowledgements: This work was funded by the National Science Centre(Poland) on the basis of the decision number DEC2013/11/D/NZ9/02774.

Keywords: Chlorogenic acid, transition metal, β-cyclodextrin, spectroscopicstudy, antioxidant activity


150


Spectroscopic and Antioxidant Study of MetalComplexes with Syringic Acid Encapsulated

in β-cyclodextrin

M., Kalinowska, G., Swiderski∗, R., Swislocka, W., Lewandowski

Division of Chemistry,Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland

Abstract

Syringic acid(4-hydroxy-3,5-dimethoxybenzoic acid)is a plant phenolic com-pounds with antioxidant activity and possible application in medicine, pharmacyand food industry. Because the oxidative stress is considered a major cause ofcivilization diseases (i.e. cardiovascular and neurological diseases, diabetes ordifferent types of cancer), the natural antioxidants (or their metal complexes)may play an essential role in the therapy of these illnesses. The Mn(II), Fe(III),Co(II), Cu(II), Al(III) complexes of syringic acid were synthesized. Their com-position was established by means of elemental and thermogravimetric analysis.The spectroscopic characteristic of obtained compounds was done on the basisof the FT-IR, FT-Raman, 1H and 13C NMR and UV analysis. The inclusioncomplexes of β-cyclodextrin inclusion complexes with syrigic acid and metalsyringates were studied spectrophotometrically. The antioxidant activity of com-plexes of syringic acid as well as their inclusion complexes with β-cyclodextrinwas studied by DPPH, CUPRAC and FRAP methods. The effect of differentmetal cations and encapsulation in β-cyclodextrin on the antioxidant propertiesof syringic acid was discussed.

Acknowledgements: This work was funded by the National Science Centre(Poland) on the basis of the decision number DEC2013/11/D/NZ9/02774.

Keywords: Syringic acid, transition metal, β-cyclodextrin, spectroscopicstudy, antioxidant activity


151


Aquaculture Boom: Trends, Challenges andPossible Solutions

Fabrice Teletchea∗

UR AFPA, Universite de Lorraine, INRA, Vandoeuvre-les-Nancy, France

Abstract

Historically all aquatic products come from the capture of wild fish species innature. This remains true until the end of the 1980s. Yet, the decrease of globalmarine fisheries catches since that period, combined with an increasing demandfor fish products, both in developed and developing countries, create a strongimpetus for aquaculture, i.e., the farming of animals (and plants, not consideredhere). These result in that today more than half of the fish products destined tohuman consumption are farmed globally. This aquaculture boom has occurredeverywhere, even though Asia, and particularly China, takes the lion’s share.This strong increase (more than 10% per year) possesses many challenges in theworld, among which the most important are the possible consequences of theintroduction of alien species, fish escapes, habitat modification or destructionand the use of aquaculture feeds. Various solutions have already been proposedto limit the main impacts of aquaculture development, such as the domesticationof native fish species, the ban of new fish farms in certain areas, as well as thereplacement of fish meal by plants. Several examples will be given during thepresentation to illustrate the main challenges and solutions, focusing on theEuropean aquaculture sector.

Keywords: Fisheries, aquaculture, fish species, domestication level, sustain-able development


152


High Pressure Processing of Fresh andMarinated Mackerel Fillets. Study on the

Inactivation of Anisakidae Larvae and OtherQuality Aspects

Anna, G. Fiore1∗, Luigi Palmieri2, Andrea Lo Voi2, Ivana Orlando2,Giovanni Normanno1, Carla Severini1

1Department of Science of Agricultural, Food and Environmental (SAFE),University of Foggia, Via Napoli 25, 71122 Foggia, Italy

2Experimental Station for the Food Preserving Industry (SSICA), Via Nazionale 121-123,Angri, Salerno, Italy

Abstract

The nematode larvae of the Anisakidae family are one of the main health hazardsfor consumers of raw fish or marinated products. The effects of high-pressurewere investigated to observe the efficacy of non-thermal process on Anisakidaelarvae in ready-to-use and ready-to-eat mackerel fillets (Scomber scombrus).Live and vital larvae were collected from the viscera of heavily parasitized fishand inoculated in fresh fillets with the aim to reproduce infection by larvae.Fresh and marinated samples were submitted to different process condition(100 and 200 MPa for 5 and 8 minutes respectively) to evaluate the viabilityof the larvae and other quality aspects of minimally processed mackerel fillets.Treatments at pressures higher than 200 MPa, were able to devitalise all thelarvae present in the both fresh and marinated fillets, even if a pressure above300 MPa can also give to seafood an opacity similar to that obtained by a verylight cooking. The muscles of mackerel become opaque and showed higher valuesof luminosity (L*) following HP-treatment. Results showed that pressure of 200MPa for 8 min could be sufficient to devitalise living larvae only in marinatedmackerel fillets. The pressure was the main independent variable that affectedthe content of protein and lipid in processed samples, while the time of treatmentand the pre-stabilization method (as marinating) didn’t cause any significantdifference in terms of nutritional quality.

Keywords: High pressures, Anisakidae larvae, mackerel fillets, minimallyprocessed fish, inactivation, quality


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Microbial Production of Enzymes fromLignocellulosic Food Wastes

Sirma Yeginr1∗, Ali Oguz Buyukkileci2

1Ege University, Department of Food Engineering, 35100, Bornova, Izmir, Turkey2Department of Food Engineering, Izmir Institute of Technology, 35430, Urla, Izmir, Turkey

Abstract

Enzymes are significant tools in food and bio-products processing. Many of thefood enzymes in the market are obtained from microbial sources. The discoveryof new microbial enzymes with unique properties is of great importance forfood and bio-industry. However, the cost of enzyme is considered as a majordrawback in commercial utilization of enzymes for different industrial processes.Therefore, it is necessary to establish cost-effective strategies for large scaleproduction and purification of the enzymes. Approximately 30% of the over-all industrial enzymes production cost is accounted by the cost of substrate.Currently, the emphasis is on valorization of food wastes and by-products as apotential medium component for cost-effective production of microbial enzymesthrough application of efficient bioprocess strategies. Exploitation of lignocellu-losic food waste and by-products in such bioprocesses also helps to reduce theenvironmental problems originating from these waste feed stocks. In this pre-sentation, an overview of bioprocessing routes for production of relevant groupof enzymes, mainly cellulases and hemicellulases, from lignocellulosic feedstockwill be described. The challenges during production of microbial enzymes fromthese feedstocks will be evaluated.

Acknowledgements: The support from The Scientific and TechnologicalResearch Council of Turkey-TUBITAK (Project No: TOVAG 112O521) is grate-fully acknowledged.

Keywords: Food waste, enzyme, biyoproses


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High Throughput Electro-HydrodynamicProcessing for the Encapsulation of Functional

Ingredients

Jose M. Lagaron1∗, Eva Hernandez-Garcia2, Sergio Castro1, Maria Busolo1

1Institute of Agrochemistry and Food Technology, CSIC, Valencia, Spain2Bioinicia S.L., Valencia, Spain

Abstract

Electro-hydrodynamic processing, comprising electro spraying and electro spin-ning, is a physical technology used for the formulation of capsules and fiberswith controlled size, size distribution and phase morphology by subjecting asolution or a melt to a high electric field. At a critical high voltage (2-100 kV),the solution droplet at the tip of the injector distorts and forms the so-calledTaylor cone to be ejected as a charged jet. This jets containing the solids fractionstretches and is accelerated by the electrical field towards the collector. Asthe jet travels through the electric field, the solvent is completely evaporatedwhile the control over the encapsulant entanglements facilitates or prevents itfrom breaking up, resulting in capsules or in fibers, respectively, which mostefficiently encapsulate the lower molecular weight bioactive molecules. Up untilrecently this technology, specially the electro spraying process, remained to alaboratory scale, however, recent developments in engineering and industrialinvestment have allowed this unique non-thermal processing technology to bescaled up by the company Bioinicia S.L. to achieve the production volumesrequired by pharma/cosmetic and even food related industrial commodity ap-plications. The current paper will introduce the technology and highlight therecent advances over other existing technologies, to offer an innovative approachfor the stabilization, shelf-life extension and controlled release of DHA enrichedoils, antioxidants and probiotics.

Acknowledgements: Bioinicia S.L and the Spanish MINECO (Grant AGL2015-63855-C2-1-R).

Keywords: Encapsulation, electro-hydrodynamic processing, functional food,ingredients


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Novel non-thermal Technologies for MicrobialDecontamination

Jan F.M. Van Impe∗, Cindy Smet, Marlies Govaert, Maria Baka

Katholieke Universiteit Leuven, Department of Chemical Engineering BioTeC,Chemical and Biochemical Process Technology and Control

Gebroeders De Smetstraat 1, B-9000 Gent

Abstract

During the last decades, food safety became a major concern for producers,consumers and government. With respect to microbiological safety, the occur-rence of foodborne pathogens in food products can be a real threat for humanhealth, as more than 300,000 food poisonings are reported each year. Addition-ally, spoilage microorganisms can be present in food, causing huge amounts ofproducts to be dumped each year.To prevent the occurrence of pathogenic andspoilage microorganisms in foods, conventional preservation technologies (e.g.,pasteurization) can be used. These technologies cause unwanted side-effectsin the organoleptic, nutritional and functional food properties. Additionally,consumer demand towards fresh produce, desirably with a long shelf-life, keepson increasing. To produce microbial safe and stable food products that meetthese requirements, a search for mild microbial decontamination procedures hasemerged. Current disinfection treatments for fresh produce involve rinsing withwater and chemical biocides. However, adverse effects such as (i) the formationof carcinogenic halogenated by-products, and (ii) the additional impetus ofreducing water usage and chemical emissions, have turned the focus towardsthe use of physical decontamination technologies, like Cold Atmospheric Plasma(CAP) or the use of light. CAP, generated by applying a voltage to a gas stream,inactivates microbial cells according to different mechanisms (damage cell wall,cell components and DNA). The short treatment at room temperature leavesno residues on the surface of the treated product. Light at different intensitiesand wavelengths, damaging the DNA of microorganisms, can also be usedto decontaminate food products. This inexpensive non-thermal technology iseasy to implement in the industry. Both innovative technologies have a greatpotential for application in the food industry, especially when treating fresh andheat sensitive products.

Keywords: Microbial, foodborne, decontamination, non-thermal technology


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Application of Pulsed Electric FieldTechnology in Food and Agricultural Industry

Lyng, J.G.∗

UCD Institute of Food and Health,University College Dublin,Belfield, Dublin 4, Ireland

Abstract

Pulsed electric fields (PEF) is a technology which can electroporate eukaryoticand prokaryotic cells and can be used in food processing for product preservationand extraction of intracellular components. In this short presentation, PEF willbe introduced in terms of its mode of action and methods of application. Thetechnology will then be considered, relative to other non-thermal technologies,in terms of the volume of published scientific literature to date and the areasthat have been investigated. This will then be followed by a consideration ofprocessing applications for PEF which have already shown commercial uptake.In addition, future niche applications for this technology in the processing offoods will be considered.

Keywords: Pulsed electric fields (PEF), food industry, agricultural industry,eukaryotic and prokaryotic cells


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Recent Advances in the Application ofUltrasound Technology

Brijesh K Tiwari∗

Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

Abstract

Power ultrasound has been widely investigated for many industrial processesincluding several unit operations routinely carried out in the food industry.Various physical and chemical phenomena including agitation, vibration, pres-sure, shock waves, shear forces, microjets, compression and rarefaction, acousticstreaming, cavitation and radical formation are responsible for the ultrasoniceffects observed. Various applications including food preservation, processintensification, modulating fermentation processes, extraction of valuable com-pounds from processing waste streams will be outlined.There are various typesof ultrasonic systems commercially available which can be broadly classified ascontact and non-contact tuned devices. Most contact type ultrasonic devicesare either probe based or ultrasound baths which are employed on foods using aliquid as the coupling or transmission media. Recently,it has been demonstratedthat ultrasonic waves propagated via gases including air using non-contactultrasound devices may also be employed to enhance various food processes withminimal impact on food quality. Recent advances in the application both contactand non contact type ultrasound,equipment types, mechanisms and challengesencountered for various applications will be discussed.

Keywords: Ultrasound technology, food preservation, extraction


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Precision IPM in Agriculture: ElectrospunMesofibers as Novel Carriers of Pheromone

Disruptants in Vineyards and Peach Orchards

Hans E. Hummel1,2∗, Simone S. Langner1, B.Czarnobai3, D.F. Hein1,M. Breuer4, C. Hellmann5,6, A. Greiner7, J.H. Wendorff6

1Justus Liebig University Giessen, Organic Agriculture, Karl-Gloeckner-Strasse 21 C, D-35394Giessen, Germany

2Illinois Natural History Survey, University of Illinois Urbana-Champaign,Prairie Research Institute, Champaign, IL. 61820, USA3Laboratorio de Epidemiologia de Plantas, Fac. De Agronomia,Universidade Federal de Rio Grande do Sul, Brazil

4State Institute of Viticulture and Enology, Dep. of Ecology, D-79100 Freiburg, Germany5D-79108 Freiburg, Germany

6Chemical Institute, Philipps-Universitat Marburg, Hans-Meerwein-Strasse 4, D-35032 Marburg7Makromolecular Chemistry II, Bayreuth Center for Colloids & Interfaces,

University Bayreuth, D-95440 Bayreuth, Germany

Abstract

Protecting and releasing sensitive and volatile natural products are two oppo-site sides of the same coin. Nano-and microencapsulation achieved worldwideacclaim and applications, while nano-and mesofibers remained rather limitedto pharma, medicine, and technical application in filter technology. Yet, theirimpacts in agriculture are by no means discountable as we could prove in a num-ber of publications and awarded patents during the last decade. Our mesofibersare biodegradable, electrospun dispensers with some built-in preprogrammed’semiintelligence’ for releasing sensitive pest insect pheromones in viti- andhorticulture, both in Germany and Brazil. Mesofibers facilitate the tailoreddiffusion of pheromone vapours for both attraction and disruption purposes,depending on their concentration, either as point sources (Brazil) or air perme-ation by continuous rope application (Germany). With Lobesia botrana (Lep.:Tortricidae), we achieved good disruption levels for a period of seven weeks;for Grapholita molesta (Lep.: Tortricidae) we find a durability of five weeks intraps set out for population surveys (commercial peach production). In bothexamples, further refinement and adjustment of experimental parameters mightprolong duration of efficacy. Each added week minimizes the total number of


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field applications per year. Both pheromones are biodegradable, nontoxic naturalproducts, synthesized from readily available naturally available building blockswithout using petroleum precursors. Also, both fiber types are biodegradableby natural degradation processes. Thus, expensive retrieval of spent dispensersis unnecessary. Furthermore, this novel technology is applicable in an envi-ronmentally compatible way to any row crop where insect pests have reacheddamaging pest status.

Keywords: Electrospinning, mating disruption, mesofiber, monitoring, nano-inclusion, pheromone

160


Biosensor Engineering and Applications inInnovative Agricultural IPM Projects

Hans E. Hummel1,2∗, S. Schuetz1,3, B. Weissbecker1,3, P. Kordos4,H. Luth4, P. Schroth4, M.J. Schoening4,5, C.D. Kohl6


2University of Illinois, Prairie Research Institute, Urbana-Champaign, Illinois 61820, USA3University Gottingen, Silviculture & Forest Protection, Busgenweg 3, D-37078 GOttingen, Germany

4Julich Research Center, D-52428 Julich, Germany5FH Aachen, Heinrich-Mussmann-Strasse 1, D-52428 Julich, Germany

6Justus Liebig University Giessen, Department of Physics, Heinrich-Buff-Ring, D-35392Giessen, Germany

Abstract

Biosensors of various types have been described by many investigators. Theirsystems range from most sophisticated biochemical, technical devices to simplebut highly specialized natural systems like those realized in insect antennae.One example is the simple and easily obtainable biosensor based on the antennaof the Colorado potato beetle Leptinotarsa decemlineata Say (Col.: Chrysomeli-dae). As a generalist, it is nevertheless of enormous sensitivity and versatility.But it is not unique since the Lobesia botrana antenna and even more so theantennae of some giant Saturniid silk moths are the ultimative detector systemsfor only a few molecules of their respective sex pheromones. In sensitivity, thesebiosensors are outperforming any other known detector system with the possibleexception of radiometric liquid scintillation counting or the photographic plate.We used the L. decemlineata as a readily available tool for detecting, from thefield margin, the presence, abundance and (usually clumped) location of potatobeetles in potato fields, without ever entering the field. By triangulating positiveantennal signals we could spot beetle infestations in potato fields with a spatialresolution of a few meters. By this selective IPM approach we could reducepesticide loads and their resulting residues in fresh market produce by selectivelytreating only the infested parts of the field. One general disadvantage of insectantennae is their short life span of a few hours to days if severed from the liveinsect body. However, the BIOFET technique is bypassing this obstacle. Theinsect must be mechanically fixed while electric potentials are being recorded


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from the antennal tip or specialized sensillae for a extended period, with theinsect body serving as the indifferent electrode.

Keywords: BioFET, insect antennae as biosensors, Leptinotarsa decemlineata,precision agriculture

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Neem-phytochemical Natural Product, itsSeed Extraction and Sustainable Applications

in Future Precision Agriculture

Hans E. Hummel1,2∗, D.F. Hein1, H. Schmutterer3, K. Feuerhake1,4,S. Ley5, Y. Ito6, S.S. Langner1


2Illinois Natural History Survey, University of Illinois Urbana-Champaign,Prairie Research Institute, Champaign, IL. 61820, USA

3Wiesenstrasse 55, D-35435 Krofdorf-Gleiberg, Wettenberg, Germany4In der Merk 2, 56727 Mayen, Germany, Fachbereichsleiter Pflanzenbau,

Dienstleistungszentrum Landlicher Raum Westerwald-Osteifel5Department of Chemisty, Cambridge University, Cambridge, England

6NIH, Bethesda, Md. 20892, USA

Abstract

Few natural products reached the status and worldwide use of neem (Azadirachtaindica A. Juss, Meliaceae) as an allround biopesticide. Its virtues have beenknown to Indian Ayurvedic medicine and to stored product specialists for manycenturies. Neem extracts are not classical insecticides. Only in modern, westernstyle science their abilities have been fully recognized as antifeedants, devel-opmental regulators, and sterilants for arthropods, while being nontoxic tovertebrates. Prof. H. Schmutterer and his school played a decisive role in popu-larizing and cultivating neem in many countries of the tropics and subtropics.So far, only few cases of resistance have been described. While total synthesisof azadirachtin (aza), the most active isomer, is possible, this requires manyexpensive synthetic steps making this route commercially rather unattractive.Therefore aza isolation in enriched and pure form is possible through Soxhletextraction of the seed materials with solvents or mixed solvent systems, accord-ing to Feuerhake (1982). Crude neem powder and neem oil may be obtained inmultiton quantities. Crystalline aza is accessible at the semipreparative scaleby countercurrent chromatography (CCC) in planet centrifuges according toIto and his school (1996). As byproducts, many isomers and congeners of aza,such as nimbin and salannin, are also accessible. Aza is storable at neutral pH,


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but is rather labile in the acidic and basic pH range. Products registered inGermany must observe a minute aflatoxin level of 1+/-1 ppb. Specifically theorganic agricultural sector is dependent on neem because it suffers from virtualabsence of alternative, environmentally safe registered products.

Keywords: Antifeedant, azadirachtin, biodegradable natural product, neem,tetranortriterpenoid, solvent extraction, CCC

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Maize Production in a Calcareous Sandy SoilAmended with Compost

Maria Kokkora∗, Elias Tsitsis, Apostolia Dodontsidi,Chryssoula Papaioannou, Stefanos Leontopoulos, Konstantinos Petrotos

Department of Agricultural Engineering Technologists, TEI of Thessaly

Abstract

The production of essential oils from various herbs and flowers is growing inGreece in recent years. The organic residue by-product generated during theextraction process was composted in passively aerated piles. The potential ofusing the produced compost as soil amendment and organic fertilizer in maizeproduction in a calcareous sandy soil was investigated in a pot experiment. Theexperimental design involved three treatments: non-amended soil, soil amendedonly with compost and soil amended with both compost and mineral fertilizers.Different rates of compost and mineral fertilization were applied. Forage maizeyield and soil quality parameters were determined at the end of the growingseason. Crop yield was significantly greater ’Soil’

Keywords: Forage maize, yield, soil fertility, compost


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Olive Oil Characterization of Some Nativeand Foreign Olive Cultivars from Albania

Dritan Topi∗

Department of Chemistry,Faculty of Natural Sciences,University of Tirana, Boulevard Zogu 1, 1010, Tirana, Albania

Abstract

Olive cultivation in Albania actually is focused mainly of increasing the pro-duction capacity on olive oil through the increasing the plantation area, andapplication of the Good Agriculture Practices. Chemical study of four nativecultivars (Kalinjoti, Mixan, Ullirii Ziand Kushani), and two other foreigncultivars: Frantoio and Leccino from harvesting year 2014-2015 have been partof the study. Kalinjoti olive cultivar actually is most abundant, by 50% oftotal olive trees. While Frantoio, a well acclimatized foreign cultivar, representsover 8% of total number olive trees. The oleic acid content vary from 70.8%(Ulliriizi) to 77.2% (Kushan), while oleic acid in two foreign cultivars Frantoio(71.6%) and Leccino (75.1%). The Linoleic acid is considered relatively lowto Leccino (4.7%) and Kushan(6.9%). Total phenol contents in studied olivecultivars vary 70.28 mg GA/kg olive oil (Kushan) to 245.45 mg GA/kg olive oil(Frantoio). The stability of olive oils evaluated by the Oleic/Linoleic acid ratioresults in acceptable values except the Ulliriizi olive cultivar (6.57). The nutri-tional value of n−6/n−3 show very interesting values to Leccino cultivar by 9.00.

Keywords: Olive cultivar, olive oil, phenols, oleic/linoleic acid


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A Study on the Enrichment of Olive Oil withNatural Olive Fruit Polyphenols

Tsilfoglou Sotiria1,2∗, Petrotos Kostantinos1, Leontopoulos Stefanos1,Hadjichristodoulou Christos2, Tsakalof Andreas 2

1Technological Educational Institute of Thessaly,Dept. of Biosystems Engineering, Ring Road of Larissa-Trikala, 41110 Larissa, Greece

2University of Thessaly, Dept. of Medicine,Lab of Hygiene and Epidemiology, Papakyriazi 22, 41222 Larissa

Abstract

In the last years, has been a sudden and increased interest by scientists in produc-ing creating plant origin food products. This is explained by their polyphenoliccontent, to which has been attributed a large scale bioactivity as described inmany studies. Polyphenols are a large group of compounds which belong tothe plant kingdom with multiple benefits for the human health. The last hascaptivated the strong interest of the scientific community. The most importantproperties of the polyphenols is their antioxidant activity, their effect on the di-gestion of macronutrients and absorption of metal elements, their anticancer andantibacterial effect and their antiallergic properties. Foods that have beneficialeffects due to their high content in polyphenols are olive oil, wine, cocoa, coffee,fruits and vegetables with intense color, whole grain products, tea and otherherbal beverages. The purpose of this study was the enrichment of olive oil witholive polyphenols and specifically with hydroxytyrosol, tyrosol, and oleuropeinaglycones in order to produce a final product with increased bioactivity andofficial health claim. Initially, we developed a fast and accurate method of totalpolyphenols analysis by UV-VIS method, in order to evaluate the degree ofenrichment of olive oils, by three specific chosen methods. Also, the UV-VISmethod was used to examine and to measure the commercial olive polyphenolscompared with cold pressed olive oil. The three alternative oil enrichmentmethods with olive polyphenols are: I. Addition of encapsulated polyphenolderivatives into liposomes. II. Extraction of polyphenols from olive oil using anorganic solvent and then incorporating them with cryogenics sublimation withanother olive oil. III. Extraction of polyphenols in the body olive oil from oliveleaves using ultrasound at a controlled low temperature. Consequently, basedon the results, the first two methods are effective. The final product combines

∗Corresponding author e-mail:sotiria [email protected]

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nutritional and medical benefits in the prevention of diseases and can be usedby the industry, for food and pharmaceutical products improvement.

Keywords: Olive oil, natural polyphenols, functional Foods

168


Use of Olive Mill Polyphenols in AnimalNutrition

Stylianos Kokkas∗, Konstantinos Petrotos

Technological Educational Institute of Thessaly,School of Agricultural Technology,

Department of Agricultural Engineering Technologists,TEI New Buildings, ring road Larissa-Trikala, 41110, Larissa, Greece

Abstract

Olive mill waste water is well known source of antioxidants containing mainlyhydrotyrosol, tyrosol, catechins, cumaric acid, caffeic acid, oleuropein and manyother polyphenols in smaller quantities. All this polyphenols are powerfulnatural antioxidants and they can be extracted by using membrane technologyand selective resin absorption/desorption and finally isolated in the form of drypowder preferably after encapsulation in carriers like maltodextrins and otheredible biopolymers. Since many years ago, there is a research direction in TEI ofThessaly to evaluate applications of the OMWW encapsulated polyphenols inthe section of Food and also in animal nutrition and a series of projects havesuccessfully completed providing an important insight for potential applica-tions of the encapsulated olive fruit polyphenols in Biosystems. Especially foranimal nutrition, experimental data regarding broiler and pig nutrition haveprovided evidence that if, even small concentration of encapsulated olive fruitpolyphenols originating from olive mill waste water is added, either in drinkingwater or in animal feed this can speed up the development of the animals byimproving digestibility of the feed, provide better health and protection to themagainst enteric track pathogens and also increase by far the ω-3 fatty acidscontent in the animal fat while substantially decrease the ratio of ω-6/ω-3 fattyacids. Therefore, the present work is a review summarizing the potential usesand benefits of olive fruit polyphenols in animal nutrition and it is based onexperimental findings produced in TEI of Thessaly and applications alreadysuccessfully transferred and introduced in the commercial livestock production.

Keywords:Polyphenols, olive mills, animal feed, omega fatty acids, antioxi-dants, broilers, pigs, animal nutrition


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A Comprehensive Study on the Decolorizationand Purification of Stevia Extracts by

Macroporous and Ion Exchange Resins

Papadaki Sofia1, Ntontos Alexandros2, Spiliotis Xenofon2∗,Petrotos Kostantinos2, Stagkos Dimitrios1, Kouretas Dimitrios 1

1Department of Biochemistry and Biotechnology,University of Thessaly, Ploutonos 26 & Aiolou, Larissa, Greece

2Technological Educational Institute of Thessaly,Dept. of Biosystems Engineering, Ring Road of Larissa-Trikala, 41110 Larissa, Greece

Abstract

Stevia leafs (Stevia rebaudiana Bertoni) contain certain polysacharites,whichhave high sweetness grade but without calorie value. Through this master’sdissertation, decolorisation procedures of stevia extracts took place submergingpigments and other substances that are contained in these extracts, such asproteins and pectins by changing the pH above and under the isolectric point.For further and total decolorisation of the extract, cluster of liquid decolorizatingand demineralizating ion exchanging resins. During the precipitation processthe best results were obtained when increasing the pH to 8 with hydroxide CaCalcium (OH2) at 60 C for 20 minutes of slow agitation and then loweringthe pH to 4 with Kal potassium alum (SO4) 2 at 60 C for 20 min and finallyheld supernatant filtration filters Whatman No 1. The reduction rate of thepigments and the other substances was measured by absorption of the samples at280nm for proteins and flavonoids at 420nm for pigments such as chlorophylls,melanins and melanoeidines, and at 670nm for macromolecular compoundsand also for blurness grade. The Stevia (Stevia rebaudiana Bertoni) glycosidescontaing was measured according to the Dubois method while their puritydefinition was based on glycoside concentration on the total amount of the dryextracts after each procedure. The initial extracts were taken by extracting stevialeaves at 60 C on a 1/20 leaves to water ratio and with initial concentrationof polysaccharides on the leaves up to 12%.Also the initial glycoside purity inrelation to the total dry extracts was 40% while after flocculation, purity reached60% with simultaneous absorption reduction of macromolecular compounds by42% which occurred on a 670nm measurements. For further purification of the


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extract used resins absorbance of bitter substances and other pigments that arenot precipitated and deionization resins thereby raise the purity to 96%.

Keywords: Decolarization, purification, Stevia extracts, resins

171


Assessment of Antimicrobial Properties ofWater and Methanol UAE Extracts of GojiBerry Fruit and Pomegranate Fruit Peels

in vitroProdromos Skenderidis1∗, Chrisanthi Mitsagga2, Ioannis Giavasis2,

Stefanos Leontopoulos3, Konstantinos Petrotos3

1Department of Medicine, Lab of Hygiene and Epidemiology,University of Thessaly, Larissa, Greece

2Technological Educational Institute of Thessaly, Dept. of Food Technology,end of N. Temponera Street, 43100 Karditsa, Greece

3Technological Educational Institute of Thessaly,Dept. of Biosystems Engineering/Agricultural Technology,

41110 Larissa, Greece

Abstract

The popularity of goji berry nutritional products is growing rapidly nowadaysin Greece and there is also an increasing demand from the food industry forgoji berry extracts of high phytochemical value for food industrial applica-tions.Furthermore the peels of pomegranate are a by-product of the productionof pomegranate juice containing also several antioxidant and antimicrobialsubstances (phenols, flavonoids, terpenoids) which may be used also as naturalingredients in food. In this study we investigated the antimicrobial propertiesof encapsulated and freeze-dried water and methanol UAE of dry goji berryfruits extracts and pomegranate peels in lyophilized powder form after a millingprocess using several species of pathogenic microorganisms, yeasts and fungi.The results showed that antifungal activity in vitro was insignificant up to a10% concentration in optimal synthetic medium. However, when 5% salt ora pH 3 was applied in synthetic media the antifungal effects were evident at1-10% concentrations. When added in yogurt, the antifungal activity of encap-sulated pomegranate peel extracts was significantly higher when the methanolextract was used instead of the water extract. However, the methanol extracthad more detrimental effect on food flavor due to its bitter taste compared tothe water extract. Also, the ratio of solvent/pomegranate peels was crucial interms of antifungal activity (higher antifungal activity was observed at high


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solvent/peels concentration). In fresh burgers the antibacterial properties ofwater and methanol extracts were studied. Also, it was shown that althoughwater extracts were not effective against yeasts, they were capable of restrictinggrowth of Enterobacteriacae, Pseudomonas and Brochothrix at concentrationsabove 0,5%, although methanol extracts were again more efficient as naturalantimicrobials. These results show that there is a great potential for the utiliza-tion of pomegranate peels as natural antimicrobials in food, although sensorialissues related to the use of alcohol extracts will need to be addressed.

Keywords: Goji berry, phytochemical, extract, prebiotic, antimicrobial,pomegranate

173


Production of Pasteurized Sausages Free ofNitrites with Natural

Antimicrobials/antioxidants and Applicationof Thermal Versus High-Pressure

PasteurizationChrysanthi Mitsagga1, Ioannis Vounisios1, Alexandros Ntontos2,

Konstantinos Petrotos2, Ioannis Giavasis1∗

1Technological Educational Institute of Thessaly,Dept. of Food Technology, end of N. Temponera Street, 43100 Karditsa, Greece

2Technological Educational Institute of Thessaly,Dept. of Biosystems Engineering/Agricultural Technology, 41110 Larissa, Greece

Abstract

The scope of this research work was to investigate the potential substitutionof synthetic preservatives (nitrites) and antioxidants (ascorbates/erythorbates)in pasteurized Pariza type sausages and to study comparatively the effect ofhigh-pressure pasteurization (6000 bar x 5-10 min) and thermal pasteurization(72 C x 15 min). Olive polyphenols were used (at 0,5% concentration in themeat paste) as natural antioxidant against lipid oxidation and antimicrobialsubstances against spoilage and pathogenic bacteria, along with beetroot powderwhich was used (at 0,5% concentration in the meat paste) for red color formation.After pasteurization the product was packed in vacuum and kept refrigerated forat least 71 days. The results showed that in most cases spoilage indicators suchas Total Plate Count and Lactic Acid Bacteria were inhibited a lot more by theactivity of olive polyphenols than by nitrites. Spore-forming pathogenic bacteriaClostridium perfringens and Bacillus cereus were inhibited more efficiently bythe olive polyphenols than be nitrites. Also, the color of the products withoutnitrites was comparable to that of the color with beetroot powder and olivepolyphenols. Sensory analysis as well as microbiological analysis indicated alonger shelf-life after the addition of olive polyphenols. The application of highpressure pasteurization resulted in a lower microbial load when carried out for10 min, but a higher microbial load and shorter shelf-life when used for only5 min, in comparison to the thermal pasteurization. These results show thathigh-pressure pasteurization can replace thermal pasteurization as long as it


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implemented for adequate time. Also, the safety and shelf-life of the pasteurizedsausages without nitrites was equal or better than that of the conventionalproduct with preservatives, and only marginal differences in color were observedamong the different samples. The taste of the sausages was arguably preferablewith the addition of olive polyphenols than with nitrites and ascorbates, showingthat the replacement of nitrites with beneficial olive polyphenols is feasible inpasteurized sausages.

Keywords: Polyphenols, pasteurization, sausages, antimicrobial, antioxi-dants

175


Beneficial Effects of Olive Polyphenols on theGrowth, Fecal Microflora and Lipid Oxidation

in Farmed BroilersChrysanthi Mitsagga1, Ioannis Vounisios1, Konstantinos Petrotos2,

Ioannis Giavasis1∗



Abstract

An experiment was carried out in order to investigate the effects of olive polyphe-nols on the growth, lipid oxidation and fecal microflora of farmed broilers. Thelatter were fed with olive polyphenol powder dissolved in the drinking water ofthe broilers from 15th to 45th day until slaughter (which took place on the 45thday). The results showed that at least a 15% increase in productivity (measuredas gross and net weight after slaughter) was achieved in the group consumingolive polyphenols compared to the control, showing that olive polyphenols couldbe used as a growth promoter and possibly as a healthy and natural replacementfor hormones and antibiotics. The fecal microflora was also positively affectedby the consumption of olive polyphenols, since higher populations of Bifidobac-terium and Lactobacilli were found in the intestines, as well as lower populationsof some potential pathogens (such as Campylobacter and Clostridium species).Lipid oxidation of the chicken meat significantly lower in the group consum-ing olive polyphenols showing that the antioxidant activity of polyphenols ismaintained in the meat even during preservation in a freezer. Overall, it isconcluded that the antioxidant and potentially prebiotic activity of olive polyphe-nols in broilers had a very beneficial effect both on the growth of broilers andon the quality of meat, which are both of great interest to farmers and consumers.

Keywords: Polyphenols, microflora, prebiotic


176


The Role of Natural Disinfectants, the Type ofWood and its Cutting Method on the Survivalof Food Pathogens and Spoilage Bacteria on

Wood SurfacesAlexandra Roussou, Katerina Pyrovolou, Georgios Ntalos,

Ioannis Giavasis∗

Technological Educational Institute of Thessaly,Dept. of Food Technology, end of N. Temponera Street, 43100 Karditsa, Greece

Abstract

Three types of wood (chestnut, beech and fir tree) and two types of wood cuttingmethod (tangential and axial cutting) were compared regarding their suitabil-ity as disinfectable meat cutting boards, and six different methods of wooddisinfection (control without disinfection, salt, baking soda, vinegar, steamand pretreatment with ZnO) were studied regarding their suitability for wooddisinfection in relation to the survival of potential meat spoilage microorgan-isms (Total Plate Count, Enterobacteriacae) and several pathogenic bacteria(Campylobacter, Salmonella, Escherichia coli, Staphylococcus aureus, Clostrid-ium perfringens). The results showed that chestnut was definitely the bestchoice for use as a meat cutting board, since it had the lowest microbial counts(probably to the least porous surface and the presence of antimicrobial tannins),followed by fir. Beech, which is the most common tree used for this applicationindustrially and in butcher shops was in fact the least suitable by hygienicterms. The tangential cutting was preferable to axial cutting in most cases,probably due to the leaner surface and less porous surface of the tangential cut-ting which was easier to clean and disinfect. Vinegar was by far the best way todisinfect the wood surface after contact with meat, while ZnO was quite effectiveagainst most microbial indicators used in this study. It seems that ZnO workedbetter with the axial cutting method (which results in a more porous surfacethat can better absorb the ZnO solution), however vinegar was the most effec-tive disinfection treatment in both types of wood cutting and in all types of wood.

Keywords: Wood surface, natural disinfectants, food pathogens


177


Stimulatory Effects of Olive Polyphenols onthe Growth and Lactate Production of

Bifidobacterium Species During SubmergedCultivation in Synthetic Media

Eleni Florodimitri1, Lida Ketsili1, Chrysanthi Mitsagga 1, Konstantinos Petrotos2,Ioannis Giavasis1∗



Abstract

The potential prebiotic effect of olive polyphenols was studied in vitro towardsdifferent Bifidobacterium species (B. lactis BB12 and B. longum) in syntheticmedium (Bifidobacterium broth) after addition of olive polyphenols in liquid-free form and encapsulated-powder form at concentrations of 250, 500, 1000,1500 ppm. A control without addition of olive polyphenols was also studiedfor comparison. The growth of the probiotic bacteria was measured by meansof optical density and turbidity of the growth medium, pH, accumulation oflactate and consumption of sugars during growth. The results indicated a fastergrowth, lactate production and sugar consumption after addition of up 500-1000 ppm olive polyphenols in either liquid or dry form (the net pure contentof polyphenols was the same in both formulations), while a concentration of250 ppm did not make much difference compared to the control. At 1500 ppmthere was a slight antimicrobial activity or at least no stimulation of growth.As a conclusion, it seems that olive polyphenols can stimulate the growth andmetabolism of probiotic Bifidobacteria, thus they could be used as enhancers ofBifidobacteria in food containing probiotics (e.g. yogurt desserts and sour milkdrinks), or in capsules and syrops containing Bifidobacteria as food supplements.Also, the olive polyphenols could increase the yield of Bifidobacterium cells inindustrial synthetic media used for the industrial production of Bifidobacteriavia fermentation.

Keywords: Bifidobacterium, polyphenols, prebiotic effect, lactate


178


E-food Science Project: A Modern Approachon Learning Methodology

Olga Gortzi1∗, Efstathia Tsakali2, Konstantinos Sflomos2

1Department of Food Technology, Technological Educational Institution of Thessaly,N. Temponera Str., 43 100, Karditsa, Greece

2Department of Food Technology, Technological Educational Institution of Athens,Agiou Spiridonos Str., 122 10 Egaleo Greece

Abstract

The e-Food science is an Erasmus+ project on the design, development and pilottesting of freely accessible online educational material, for a common groupof modules intended for ’food science’ students. The limitations of existingpedagogical materials and training processes in trainers’ training is that theyare not usually customized and adapted to end users’ needs based on solidtraining needs analysis, they are teacher-centered and rely mostly on lecturingresulting in this way in passive learning and limited on-the-job transfer oftraining (usually 10% of the training transfers on the job). In this study,educational material was developed and delivered around the principles of actionlearning pedagogy which enables training participants to engage in real lifeproblem solving and enhance transfer of training on the job by discussingreal life experiences, reflecting on them and also learn from the experience ofpeers. The methodological tools used are presented exhibited a new approach inteaching and in learning.

Keywords: Innovating learning, food science, education


179


E-food Science Project: Research and TrainingNeeds Analysis

Olga Gortzi1, Efstathia Tsakali2∗, Konstantinos Sflomos2

1Department of Food Technology, Technological Educational Institution of Thessaly,N. Temponera Str., 43 100, Karditsa, Greece

2Department of Food Technology, Technological Educational Institution of Athens,Agiou Spiridonos Str., 122 10 Egaleo Greece

Abstract

The e-Food science is an Erasmus+ project which aims to use the potential ofEurope’s human and social capital originating from higher education institutesand the food industry, in order to develop innovative training material basedon selected research findings originated from the participating institutions andalso to exchange and transfer knowledge and know-how in food science andtechnology education in Europe. The project is based in key activities dealingwith evaluation of the training needs in Food Science and Technology StudyPrograms in European Higher Education and development of innovative train-ing material related to non-conventional foods production, safety and regulatoryaffairs, marketing and entrepreneurship. In order to evaluate the current FoodScience and Technology curriculums and of modules to be developed relating tothese fields, a questionnaire was developed and disseminated in the participatingcountries.The statistical analysis of the questionnaires was divided into threemajor groups regarding food industry, students of the collaborating educationalinstitutes and teaching staff. In this study, the results of this analysis arepresented indicating the need for new teaching material, interaction of thefood industry and higher education but also the eager for students to modernapproaches.

Keywords: Food industry, academic evaluation, non-conventional food,education


180


A Nutritional Intelligent System forImproving Athleticism Performance

Charalambia Pylarinou1∗, Olga Gortzi2, Lefteris G. Gortzis1

1SYSTSERV SA, 31-33 Gounari Av., Patras, GR-26221, Greece2Department of Food Technology,

Technological Educational Institution of Larissa, (Karditsa Annex),Terma N. Temponera str., GR-43100, Karditsa, Greece

Abstract

A personalised performance monitoring system, designed to screen the dailynutritional intakes, and structure each athletes optimal diet, in accordanceto their clinical profile, training needs, and activity profile feedback. The in-novation of this system lies in the continuous and real-time monitoring ofthe clinical and activities/ training status of the user, necessary for provid-ing meaningful data. The system is consisted of the monitoring subsystemand the intelligent subsystem, all together leading to a dashboard style userinterface, where all incoming and processed data can be viewed, edited, forself-assessment and/or be transferred to associated experts for professionals use.The monitoring subsystem, pulls data from a set of wearable sensors for dailyactivity / training monitoring, and manually inserted data through an easy’drag and drop’ nutritional interface, with integrated tools for easy data input.Respectively, the intelligent subsystem, is built on deep learning techniques,through a classification and a prognostic artificial neural network algorithm,that train continuously the intelligent module, necessary for personal thresholdsdefinition, athleticism performance estimates optimization and prognosis of thehealth profile of the user, all these in respect to the nutritional intake. Basedon the information extracted, the diet, is automatically readjusted, followinginductive if-then rules, with predefined options, as of the preferred and suggestedfood options, in terms of quantity, quality and timing. In order to ensure thelargest possible user engagement, and therefore populate large databases andtrain accurate personalised algorithms, the system will be, also, developed, insmart-watch and mobile application form. Extended validation is needed inorder to verify, extensively the outcomes of the proposed system.

Keywords: Healthy diet, training monitoring, clinical profile


181

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Book of Abstracts - FABE - Αρχική · Carmen Mihaela Neculita Carmen Romeralo Tapia Catherine Bonazzi Cecile Levasseur-Garcia Celia Quintas Celile Dolekoglu Celso Eduardo Lins