21^st International Conference on Food Technology & Processing October 04-06, 2018 London, UK

Chair

Petronila Mlowe,

Britain Tanzania Society, UK

Co-Chair

Farshad Bolourchifard,

Politecnico di Milano, Italy

Session Introduction

Alireza Naseri

DTU Food, Denmark

Title: Protein extraction from seaweed in industrial scale

Biography:

Alireza Naseri is working on the extraction of bioactive compounds (mainly protein) from red seaweed in industrial scale for more than four years at the Technical University of Denmark. He has 10 years of working experience in food and pharmaceutical industry. He started as a Research Assistant and then as a PhD student under the supervision of Professor Charlotte Jacobsen. The obtained results in the lab and large scale are promising and based on the newly defined extraction method, the first patent filed as “Method of treating seaweed for extraction of carrageenan and non-carrageenan bioactive compounds”. Now, he is trying to optimize this process for different red seaweeds in the large scale. The main aim of his applied research is to better utilize the valuable compounds in seaweed and thereby achieve a higher return, since at present, companies only extract specific stabilizing agents/ingredients from seaweed and several valuable compounds go to waste.

Abstract:

The global demand for protein is increasing and is expected to escalate further in the coming decades - mostly due to population growth, which must be matched by increased food production. There is a good reason to develop new technologies for the industrial extraction of proteins from seaweed since some species of seaweed have an interesting amino acid profile close to that of animal protein (high amino acid score). The global carrageenan production was 60,000 ton with a value of US$ 626 million in 2014. From this, it can be estimated that the total dried seaweed consumption for this production was at least 300,000 ton/year. The protein content of these types of seaweed is 5–25%. If just half of this total amount of protein could be extracted, 18,000 ton/year of a new high-value protein product would be obtained. The main focus of this study was on Eucheuma denticulatum (spinosum) as main seaweed used in carrageenan production and on Palmaria palmata as industrial red seaweed with high protein content. The overall aim of this study was to develop new technologies that make it possible to increase the sustainability of carrageenan production by further utilization of the red seaweed raw materials, as a source for other high-value bio products. Different mechanical, chemical and enzymatic approaches were evaluated in laboratory scale and the most promising were optimized and tested on a larger scale. The results showed that by using the new multi-extraction process (submitted patent), it is possible to extract up to 90% of total protein. The amino acid composition of the protein is similar to animal proteins and the total amount of Branched-Chain Amino Acids (BCAA) is higher than other sources. Further work will be carried out in order to improve properties such as color, solubility and taste.

Farshad Bolourchifard

Politecnico di Milano, Italy

Title: Impact of preheating on solid-liquid food temperature distribution after ohmic sterilization process and multi-objective optimization

Biography:

Farshad Bolourchifard has his expertise in Energy Systems and Computational Fluid Dynamics, improving the efficiency using multi-objective optimization methods. He did several simulations and experiments to improve the systems operation and also the final quality of the output.

Abstract:

The ohmic heating is a non-traditional process of food sterilization; application of an external electric field through the target medium can raise its temperature to the desired sterilizing value. Unlike its traditional counterparts, the result is a remarkably efficient process due to the fact that the energy is released directly through the body of the product (fruits, vegetables, foods, mixtures etc.) rather than at its surface. Industrial applications of the process are particularly advanced in the food, pharmaceutical and biotechnological sectors, where remarkable results have been obtained for a wide variety of products. However, non-homogeneity and variation of local electrical conductivity may cause hot and cold spots inside the sterilizing food product. Since, the cold and hot spots can affect the final quality of the sterilized product as well; the non-uniform temperature gradient is the main short-comings of the ohmic heating food sterilization. In the current study, a combination of preheating and ohmic heating techniques is used as an effective hybrid sterilization method to make the temperature profile inside the product more uniform and eventually to prevent the occurrence of the hot and cold spots as much as possible. Without loss of generality, the proposed method is applied to two specific case studies to prove its effectiveness. The results show that the regulated preheating by applying a quality based optimization will substantially reduce the required voltage of ohmic heating and also the temperature difference between the hot and cold spot so that can satisfy the sterilization temperature limits and guarantee more acceptable quality and safety of sterilized product.

Jasim Zia

Italian Institute of Technology, Italy

Title: Development and characterization of active food packaging films based on low density polyethylene and natural antioxidant curcumin

Biography:

Jasim Zia is a PhD student in the group of Smart Materials, at the Italian Institute of Technology and in the Department of Informatics, Bioengineering, Robotics and Systems Engineering (DIBRIS) at the University of Genoa, Italy. He has completed his Master’s degree at National Textile University, Pakistan, Textile Engineering Department and his undergraduate degree at The University of Faisalabad, Pakistan, Textile Engineering Department. He worked on the development of shape memory polymer composites for his Master’s thesis. He worked as a Research Associate and studied natural fiber reinforced composites at National Textile University, Pakistan. His research interests include Biocomposites, Bioplastics and Food Packaging Materials.

Abstract:

Oxidation is considered as the foremost cause of food quality deterioration. Oxidation reactions cause nutrients’ degradation, lipids’ rancidity and discoloration in the food, resulting in the decrease of the shelf life of the packaged products. Therefore, the development of active packaging materials that are able to prevent the oxidation and enhance the shelf life of the food products while maintaining their nutritional quality is extremely significant in the food technology. The usage of synthetic antioxidants is currently limited by the United States Food and Drug Administration (USFDA) as well as by European Regulation due to possible harmful effects on the human health and environment. As a result, there is an increasing trend in the use of antioxidants based on natural resources in the food packaging. In the present study, active films of Low Density Poly-Ethylene (LDPE) containing the natural antioxidant curcumin have been designed and developed. Chemical, thermal, mechanical and other physical properties, including wetting behavior, oxygen permeability and water vapour permeability, of the developed biocomposite films were systematically carried out. The addition of curcumin did not alter the melting behavior of the active films. The incorporation of curcumin showed strong interaction with the LDPE polymer matrix hence improved the tensile modulus, up to 21.24% and the water vapour barrier property by 51.48%. The antioxidant potential of the active films was evaluated against 2,2-Diphenyl-1-picrylhydrazyl free radical and the results proved their excellent antioxidant activity. The attained results altogether indicate that the active films based on LDPE and curcumin are ideal candidates for active food packaging.

Maria A Karlsson

Swedish University of Agricultural Sciences, Sweden

Title: Effect of calcium, citrate and urea on the stability of ultra-high temperature treated milk: A full factorial designed study

Biography:

Maria A Karlsson is a third year PhD student at the Swedish University of Agricultural Sciences in Uppsala, Sweden, and holds an MSc in Agriculture with specialization in Food Science. She currently investigates how factors related to the composition and properties of raw milk affect the stability of Ultra-High Temperature (UHT) milk during long time storage. Her PhD project is conducted in close collaboration with Tetra Pak and Norrmejerier, a Swedish dairy cooperative

Abstract:

The composition and properties of raw milk is of significant importance for the stability of the final dairy product, especially in dairy products with long shelf-life such as Ultra-High Temperature (UHT) treated milk. The objective of this study was to, by a full factorial designed study; investigate the effect of elevated levels of calcium, citrate and urea on the stability of UHT milk stored at 4, 20, 30 and 37°C. Stability was evaluated by changes in pH, ethanol stability, heat coagulation time, fat separation, fat adhesion, sediment formation and color. Independent of storage temperature, calcium content had a significant effect on the stability and was strongly correlated to sediment formation. Addition of citrate mainly affected the color of the UHT milk but was also positively correlated to pH and ethanol stability. Urea had little effect on all responses. At all storage temperatures the storage time was closely connected to fat separation and adhesion. Our observations suggest that at different temperatures different mechanisms cause changes in UHT milk during storage. A better understanding for variations in milk composition and changes during storage can improve the shelf-life of UHT milk.

Rishov Sircar

Sam Higginbottom Institute of Agriculture, Technology and Sciences, India

Title: Food safety and quality: Day to day challenges and prevention

Biography:

Rishov Sircar is pursuing his B.Tech in Food Technology at Sam Higginbottom University of Agriculture Technology and Sciences Allahabad, India. He is an Internal Auditor of FSMS 22000/2005 and Vice President of Society of Food Engineers. He was part of the organizing committee to organize several invited talks, one-day seminar, an international workshop in the area of Food Processing and Technology. Currently, he is working on few researches.

Abstract:

From last few decades, it has been a growing recognition and involvement of public health issue. Now a days food borne disease are so famous as a celebrity, new generation foods, improper food preparation, storage, emerging pathogens and distribution practices; but can be prevented by adopting food handling practices, many factors which indicate the increase of food borne disease globally. There are many factors which outbreak the food borne illness at home, which includes raw food supply that is frequently contaminated, insufficient training of retail employees, an increasing global supply and due to lack of awareness regarding food safety and contamination in general public, mistake of food handling and prevention at home, deliberate consumption of raw and under cooked foods, often described as 'risky eating behavior. Raw foods including meat, eggs, fish and fruits and vegetables should all be considered as entry sources of food borne pathogens into the home. An infectious agent which comes inside the home via food includes species of Salmonella, Campylobacter, Listeria and E coli O157. In the present scenario, we are facing many different challenges and in view of this we require a global solution. One of the challenges is the spread of infectious diseases that emerge between animals, humans and the surroundings in which they live. Food borne disease will continue to be the major concern worldwide but the objective is to minimize the global impact of diseases for the control of food borne diseases which starts at home itself by sanitizing the equipments and work place for preparing food, pest control, sanitization process and CIP (Clean In Process) at restaurants and food industries, creating awareness in public regarding how to make the food safe or to avoid it completely or advice consumers to throw away the suspect food from their pantry or refrigerator.

Estefania F Garcia

Federal University of Paraiba, Brazil

Title: Identification of Lactic Acid Bacteria (LAB) in fruits using Matrix-Assisted Laser Desorption Ionization– Time Of Flight Mass Spectrometry (MALDI-TOF MS)

Biography:

Estefania F Garcia has experience in the development of fermented foods and isolation of lactic bacteria to study probiotic potential and application in fermented foods. She has developed studies with isolation of bacteria from fruits and by-products of fruits and insertion in juices, smoothies, breads and cheese, beside evaluation of the quality these products. She recently initiated the study of freeze-dry of lactic bacteria for commercial insertion in foods.

Abstract:

Statement of the Problem: Matrix-Assisted Laser Desorption Ionization– Time Of Flight Mass Spectrometry (MALDI-TOF MS) can be a replacement for routine 16S rRNA gene sequencing for identification of organisms because it is a fast technique and low cost. This study aimed to isolate and then identify LAB in fruits using MALDI-TOF MS. Methodology & Theoretical Orientation: Samples of orange (Citrus sinensis (L.), grape (Vitis vinifera L.), apple (Malus domestica Borkh) and banana (Musa spp.) obtained from João Pessoa (Paraíba, Brazil). The samples were diluted, inoculated in MRS agar and incubated at 37ºC/48 hr. At least five colonies presenting different morphologies were randomly isolated from plates of each type of fruit and submitted to analyze. Isolates presumptively identified as LAB (catalase negative, gram-positive cocci or rods) were stored at -20°C. Initially, 1 μL of protein extract was deposited in four wells of the sample plate and overlaid with 1 μL of a saturated alpha-cyano-4-hydroxycinnamic acid solution in acetonitrile: water:Tri-Fluoroacetic Acid (TFA). The MALDI-TOF mass spectra measurements of samples were performed using a Bruker Biotyper 3.1. The identification results were expressed by BioTyper log (scores): ≥2.0 is considered accurate species-level identification; ≥1.7-2.0, a probable genus-level identification; and an isolate with a score <1.7 is considered to be unidentified. Findings: A total of 44 isolates of LAB were identified. Species belonging to Enterococcus genus were the most predominant (32/44 isolates; 73%) identified and the other isolates identified belonged to Lactobacillus genus (12/44; 27%). Lactobacillus are isolated in orange (L. brevis, L. plantarum, L. paraplantarum), banana (L. plantarum) and grape (L. brevis and L. plantarum). Enterococcus is isolated from apple (E. faecium and E. mundtii) and grape (E. faecium). From the identification of LABs isolated from fruits using the MALDI-TOF technique the selection of strains for future studies is possible.