Biography:

Abstract:

Brown salwood (Acacia mangium Willd.) is one of invasive species of Acacias worldwide, but it has been introduced as part of the afforestation program to the many degraded forest areas in Indonesia. Its nitrogen fixing capability and fast growth has made the species an appealing choice for those who took part in the program in the past. However, the ability the species to produce a large quantity of seeds and the ability of the seeds to withstand harsh environmental conditions may contribute to making the species to become invasive in many parts of the world. An experiment was carried out to evaluate the dormancy of brown salwood seeds from different provenances under different temperature regimes. Seeds were obtained from brown salwood provenances in the districts of Kupang, South Central Timor, and Malaka in West Timor. To test for the indication of dormancy, a preliminary germination test was carried out by soaking 100 seeds from each provenance in 30 ml sterile water in a 50 ml beaker glass for 24, 48, and 72 hours. Because of no difference in seed germination was observed, the primary experiment was designed consisting of germination after soaking the seeds of each provenance in 30 ml water of ambient temperature, 60 ^oC, 80 ^oC and 100 ^oC. Seedling germination was observed every three days for one month by defining a seed as germinated when its radicle has reached at least 2 mm in length. Results of the experiment showed that both the provenance and water temperature affected seed germination. Seeds of the South Central Timor provenance provided a higher percentage of germination compared seeds of other two provenances and soaking the seeds in water at 80 ^oC enhanced the percentage of germination than in water of other temperatures. These results indicated that dormancy is an inherent trait in brown salwood seeds and heat is needed to break such dormancy. The invasiveness of this introduced species in a particular type of ecosystem is therefore depends on its provenances and the presence of fire in the ecosystem which in the case of woodland savanna of West Timor is of either natural or man-made events.

Biography:

Sayed Saad Smuda is currently working at the Department of Food Science and Technology as an Assistant Professor, Cairo University. He does research in food science, treatment and utilization of food plant wastes, water treatment, production of value-added products from food wastes (such as phytochemicals compounds, antioxidant activities as well as protein, dietary fiber).

Abstract:

The present study was performed to evaluate the phytochemicals profiles proximate composition, functional characteristics and certain anti-nutritional factors in some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as source of protein, fat and dietary fiber as well as bioactive compounds. In addition, distilled water, ethanol, methanol, and acetone separately were used as a various solvents in the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolic content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The study revealed that the TPC and TFC of cereal by-products extracts were significantly different by using various solvents (P<0.05), which TPC content varied from 366.1 to 1924.9 mg/100gm and TFC content varied from 139.3 to 681.6 mg/100gm. High carotenoids content was observed in corn germ meal and minimum in wheat bran. Results also revealed that vitamin E content was varied from 175.50 to 335.73 μg/g of different cereal milling by-products.

Biography:

Tarek Abedelmaksoud currently works at the Department of Food Science as Assistant Professor, Cairo University. He does researches in food science, recent technology of food processing and preservation (such as ohmic heating and ultrasound in fruits and vegetables processing and preservation) as well as in enzymes and juices. Their current projects are 'UNCHAIN Twining Program MSc. Project Id=x-8 between Egypt and Austria; Danish Agency for Higher Education and Egyptian Cultural Affairs; and Missions (Ministry of Higher Education)

Abstract:

In this study, we present ohmicsonication (OS)-sonication(S) followed by ohmic heating (OH) and investigated its effect on Not-From-Concentrate (NFC) orange, apple and mango juices quality. The effect of OS and other alternative technologies such as S, thermosonication (TS) and OH on inactivation of enzymes {polypheneoleoxidase (PPO) and pectin methylesterase (PME)} and microbial load were studied. Additionally, effects on quality parameters such as ascorbic acid, total phenolic, flavonoids and carotenoids as well as sugar content, electric conductivity and color values were investigated. Response surface methodology (RSM) was used for optimization of OH and OS parameters, where the effect of OH and OS conditions on PPO and PME activity in the NFC orange, apple and mango juices was evaluated. After optimization, NFC orange, apple and mango juices were produced with optimized OH and OS conditions. Effect of the storage interval for 8 months on the quality properties of NFC orange, apple and mango juices was studied. The results showed that the highest inactivation of PPO and PME in NFC orange, apple and mango juices were obtained with OS, and no microbial growth was detected for all treatments except for S were recorded. The highest ascorbic acid content was obtained with the OS compared to all other treatments except S (insufficient inactivation of both enzymes and microorganisms): OS>OH>TS>CH. The highest total carotenoids, flavonoids and phenolic content as well as color values were obtained for OS and TS treated orange, apple and mango juices. In addition, the lowest HMF values were obtained in the OS treated samples: OS

Biography:

Jamie Crummie is a trained lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go: the world’s largest marketplace for surplus food. The free app connects retailers who have unsold food available with local consumers who purchase, collect and enjoy it. Too Good To Go in now active in 9 countries (and counting!) with over 7.5 million waste warriors who have rescued over 10 million meals collectively.

Abstract:

Food waste is one the pressing global environmental issues. Over a third of all food produced is either lost or wasted. This corresponds to a staggering 1.6 billion tons of food every year or 50 tons every second. The culmination of this global issue has profound consequences predominantly in three areas. Food waste has a massive environmental impact. It is estimated that 8% of all greenhouse gas emissions come from food waste which resulted in food waste being incorporated into the UN’s sustainable development goals. Furthermore, the world’s population is expected to reach 9 billion people by 2050, which proposes dilemma over how to cater for this demand. Will this result in more production of food, resulting in further deforestation and even more food being wasted -exacerbating the environmental impact food waste has on the planet? In addition there is a connection to social issues with 870 million people going hungry each day, despite enough food being produced-this is the injustice of food waste. Finally, the current climate of the food landscape poses an economic threat. The value of food wasted is estimated at $1.2 trillion per year. The purpose of this discussion is to look at how sustainable technologies can play a part in having a positive environmental impact, particularly exploring platforms such as Too Good To Go- an online marketplace for surplus food. Demonstrating how technology is a driver for change both for consumers and businesses within the food sector.

Biography:

Flavio Luis Schmidt completed his graduation, Master and PhD in Food Science at the University of Campinas/Brazil. Currently, he is a teacher/researcher at the same university, supervising graduation, master and PhD students in Fruits and Vegetable Laboratory with emphasis in beverage, fermentation and coffee products.

Abstract:

Carbonic maceration is a post-harvest fermentation process used by coffee producers to increase the product quality and added value to the product. As this is a new process, there is little information about the microbiota involved. To understand that, 3 fermentation processes were carried out in 2 Brazilian farms. The coffees cherries were fermented on different containers and sampled every 24 hours, up to the end of fermentation (at least 6 days). The samples were frozen and sent to metagenomic analysis. In the laboratory, the sample was mixed with saline solution until the fruit break the bark and exposure the beans and handly homogenized. The genetic material was extracted from this liquid and a two-step PCR was used to prepare the library and the sequencing was done in a MiSeq system, using the standard Illumina primers. For bacterial analysis, the genetic material used came from the 16S rRNA gene, and for fungus from the ITS1 gene. A huge number of 140 species of bacteria and 209 fungi species were identified in the samples, with at least 5504 fungus and 4090 bacteria sequences in a single sample. The most prominent identified sequences were from Enterobacteriaceae, Cladosporiaceae, and Saccharomycetaceae family, respectively for bacterias, fungus and yeasts. Different species of fermentative microorganisms were identified, including Acetobacter, Lactobacillus and Saccharomyces. The metagenomic analysis brought very complete information about the microbial population present on these fermentation processes and is the first step to understand the chemical changes in the coffee beans.

Biography:

Ana Valeria Ulhano Braga has completed her graduation in Biological Sciences in 2010 as well as she completed her Master Degree in Food Technology at the University of Campinas in 2016 and then started her PhD in the laboratory of Fruit and Vegetable, where she studies coffee fermentation processes.

Abstract:

Coffee is the most consumed beverage in the world, and Brazil is its largest producer. The quality of green coffee is directly influenced by the agriculture practices, harvest, and post-harvest procedures, drying and storage conditions. In the last few years, many producers introduced carbonic maceration to increase quality parameters. In this process, there is no growing of filamentous fungi and the fermentation can be longer than in an open atmosphere. A preliminary test of this process showed a huge increase in beverage quality: the SCA (Specialty Coffee Association) evaluation varied from 78 for the control to 86 points for a 6-day fermented coffee. Based on these results, the other 14 fermentation processes were carried out in 2 Brazil farms, being 2 with Robusta and 12 with Abica species of different varieties, yellow and red Catuai, yellow and red Icatu, Mundo Novo, Tupi, and Obata. The fermentation was carried out in different size containers from 20 to 1000L, monitoring the ambient and coffee temperatures. After fermentation, the coffee was dried and all the samples were sensory evaluated by 3 Q-graders certified by SCA. Among samples, 12 processes increased in SCA scores up to 6, 2 points, showing more complex flavor attributes. The carbonic maceration is a simple fermentation process that can increase the quality of coffee beverage and it is important for the producers and the economy since it adds value to the product.

Biography:

Beatrix Szabo-Notin has qualified as a Food Engineer in 2008 at Corvinus University of Budapest. She deals with the food rheology, effect of different food texture modifiers on the food texture properties.

Abstract:

Apple pomace a cheap by-product of apple juice production is rich in pectin, antioxidants and flavor compounds. It could be used for several applications such as pectin recovery jam and jelly production enzyme production, animal feed, organic acid production, ethanol production as a source of aroma compounds and natural antioxidants. Due to its high pectin content apple pomace could be used as a  natural texture modifier in food products after a simple drying process. Our aim was to prepare and examine baking stable fruit products made with different kinds of texture modifier and apple pomace. Strawberry jellies were prepared with pectin, combined apple pomace with pectin, and nothing but xanthan. Therefore, also made apricot “Extra” jam with pectin, combined apple pomace with pectin, and nothing but gelatin. The products were compared them to each other by studying their rheological, structural, baking and sensual characteristics. Rheological measurements were performed using a Physica MCR 51 rheometer (Anton Paar GmbH, Austria). The amplitude sweep method was carried out at 20 °C, increasing strain value from 0.5 to 200%, at constant angular frequency (10 rad s^-1), using five replicates per sample. Samples were changed after each parallel measuring in order to avoid the change in rheological properties. Results were recorded and analyzed using Rheoplus software ver 3.2. Using apple pomace as a gelling agent increases the nutritional value of jams because of its high antioxidant content, increases the marketing value of jams by decreasing the amount of food additives and also enhances to decrease the waste production of industrial apple processing technologies. It would be important to make more experiments to establish the ideal pectin-apple pomace ratio, and, in the interest of the sensual features’ improvement, it is advisable to use apple pomace with smaller granules.

Biography:

Dora Szekely has her expertise in food packaging materials and systems.

Abstract:

The manufacture of biodegradable and edible films for food packaging application has gained increased interest as an alternative to conventional food packaging polymers due to the sustainable nature. Heightened consumer demand for enhanced keeping quality and freshness of foods has given rise to the concept of such packaging that can maintain product quality and freshness, improve sensory properties, or enhance product safety and shelf life. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Packaging films can be successfully produced from all gelatin sources and the behaviour and characteristics of gelatin-based films can be altered through the incorporation of other food ingredients to produce composite films possessing enhanced physical and mechanical properties. Our gelatin films were prepared with addition of glycerol and water, which resulted greater elongation but lower tensile strength values. The apple samples were coated with the prepared suspensions. Shelf-life was evaluated using parameters such as changes in weight loss, appearance and antioxidant capacity and total polyphenol content. The coating significantly reduced the harvested fruit weight loss and maintained the general appearance and hence acceptability during the investigation period in comparison to non-coating apple samples.

Biography:

Eliska Servusova has completed her graduation from the Veterinary and Pharmaceutical University in Brno. She is pursuing her Doctorate in Food Hygiene and Technology. She is working at the Veterinary Research Institute, Food and Feed Safety. They deal with the issue of food adulteration.

Abstract:

In this study, systems for the identification of four tuna species (skipjack tuna Katsuwonus pelamis, yellowfin tuna Thunnus albacares, bullet tuna Auxis sp. and atlantic bonito Sarda sp.) were developed. First, raw samples of these species and an internal control mixture confirming the fish muscle of the species Thunnus sp. Raw muscle, mixture and samples were isolated with DNeasy mericon Food Kit (Qiagen GmbH, Germany). The raw samples were assayed for DNA concentration and purity using a spectrophotometer. Primers and probe sequences were specifically designed to identify selected species. Next, primers and a probe for the endogenous 12S rRNA gene were designed to determine the presence of amplifiable fish (especially tuna) DNA in the sample. The species specificity of the designed primers and probes on DNA samples of various tuna and bonito species was also verified. Detection limit for selected species and determination coefficient R² and real-time PCR test were determined. To evaluate the developed real-time PCR methods, 70 commercial tuna products were analyzed. These commercial products were acquired on local markets in the Czech Republic. Most often, they were canned in their own juice, oil, with various ingredients, spread, pate, various tuna salads and tuna dishes. The sample range also included three pet food products.

Biography:

Simona Jancikova is pursuing her PhD at the University of Veterinary and Pharmaceutical Sciences Brno and she studies Food Hygiene. Her PhD thesis is about usage of edible packaging or films with the addition of natural extracts and essential oils with the application of packaging on fruit and vegetables. She is a co-author of article about furcellaran/hydrolysate gelatin/rosemary extract composition which was published in the International Journal of Biological Macromolecules. Now she is continuing her research in the field of edible packaging.

Abstract:

Aim: The aim of the study was to monitor the colour changes of apple pieces after application of different coatings. The materials for the study were Granny Smith apples (bought in retail shop: Tesco s.r.o.). The experimentally produced coatings consisted out of distilled water, pectin and hemp flour extracts (HFE).

Materials and Methodology: The samples were following: CONTROL (without packaging), PHFE1 (1% pectin and 5% HFE), PHFE3 (3% pectin and HFE) and PHFE5 (5% pectin and 5% HFE). Pectin and hemp flour were bought from retail shops Gresik and DM drogerie, respectively. The color measuring was done by personal camera EOS 600D (Canon, JPN). The sample scanning was completed under standard light conditions with 2 lamps Delux L-1 x 18 W lamps (OSRAM, GER). The shooting was done by the manual: exposure time 1/80, aperture F 5.0, image size L, sensitivity ISO 100. The color measuring (RGB-red, green, blue; mean intensity and hue typical) was done at the beginning of the experiment and after time intervals of 2, 7 and 14 days. The samples were stored under two storage conditions: room temperature (+25ºC) and also in the refrigerator (+4ºC). The color of apples’ surface and inner tissue were monitored.

Results: The storage conditions had impact on all samples, because all measured properties were significantly different (p<0.05). When the mean intensity is compared the samples are not so different the differences are among measuring of RGB. The results revealed that the highest impact on samples color changes had PHEF5 coating. The lower impact coatings had on inner tissue than on surfaces. The principal component analysis (PCA) showed significant (p<0.05) differences, forming separate groups: group I (CONTROL and PHFE1), group II (PHFE3) and group III (PHFE5).

Conclusions: It can be said that used 3% and 5% pectin with hemp flour extract had impact on the color changes.