24^th International Conference on Food Technology & Processing October 07-08, 2020 Vienna, Austria

Biography:

Stergiani Dalamitra is a full professor of Chemistry and Biochemistry at the Department of Chemical Enginnering, University of Western Macedonia, Greece. 

Abstract:

Spices are used all over the world to enhance the flavor of foods. Many spices, like other food substances, may carry some bacteria, yeasts, moulds spores and even some insects making them a potent source for food spoilage and pathogens.

To study the microbiological status of herbs and spices a total of 16 samples representing different type of spices (including turmeric, tsimeni, clove and cinnamon) were randomly collected from different market and bazaars in North Greece. Standard microbiological analysis was carried out for the detection and enumeration of microorganisms using standard media.  The analysis included; aerobic mesophilic bacterial count, staphylococcal count, fungal count, yeast  count, coliform count, detection of E. coli, Salmonella spp, Shigella spp.  and Clostridium perfringens.

The result of the microbiological analysis of the group of spices that were tested could be considered more than satisfactory showing that the samples had a mean aerobic plate count of <30 cfu / g which is considered negligible. There was only one exception for Turmeric samples obtained from a specific region in North Greece that showed growth in Standard Methods Agar of  2450000 cfu / g. Following further investigation was proven that the specific samples contained Escherichia coli as well as Staphylococcus aureus with growth of 148000 cfu / g. The development of Escherichia coli and Staphylococcus aureus is likely to be due to the non-following guidelines of the codex (CAC/RCP 42 – 1995), which state that the effective measures should be taken to prevent cross-contamination of uncontaminated spices by direct or indirect contact with potentially contaminated material at all stages of the processing

Results achieved in the study indicate good hygienic conditions in the production process of spices and herbs available on the North greece market. The study demonstrated also that dried spices may be carriers of coliform species bacteria, though their presence is not often detected in products of this type.

It was concluded that spices may be high risk products but more studies are necessary to find out the ways of contamination. Aseptic techniques at all stages of production and processing must be ensured to prevent contamination of spices from pathogenic microorganisms

Biography:

Daher Dahlia is a 25 years old engineer in biology and food industries, graduated in 2017 from Polytech'lille (Villeneuve-d'ascq, FRANCE). She has a 3 year industrial fellowship from the company INGREDIA (dairy industry located in ARRAS, France) in collaboration with the Charles Viollette Institute (Villeneuve-d’ascq, France) to perform this study in the frame of the FEDER/Hauts-de-France project AllInPep.

Abstract:

Enzymatic hydrolysis of proteins is used in the food industry to improve their techno-functional properties such as solubility, emulsification or to prepare extensively hydrolyzed proteins for nutritional properties (sports-, infant-, diet-nutritions…). Protein hydrolysate properties are determined by the structure of peptides produced. These depend on i) the nature of native proteins hydrolysed, ii) the specificity of the enzyme or enzymes cocktails and on iii) the hydrolysis conditions (pH, temperature, hydrolysis time).

One of the main problems of protein hydrolysis is that it affects the flavour and taste (especially bitterness of the hydrolysates). The aim of our project is to highlight the link between analyses characterizing the hydrolysates in terms of peptide composition (mainly mass spectrometry data) and sensory analysis of these hydrolysates.

Sixteen hydrolysates of milk caseins (varying in terms of bitterness) were carried out for this study. Sensory characterization of hydrolysates was done using a trained panel (15 people trained for 9 months to quantify bitterness and off flavours) while analytical characterization was made by peptidomic approach using RP-UPLC-ESI-qTOF-MS/MS device.

Firstly, the first dimension of PCA on the mass spectrometry data is uncorrelated with the descriptors acid, bitter, acid persistence and bitterness persistence and correlated with sweet, milk and milk persistence. Secondly, the analysis of variance (ANOVA) of sensory data combined with the multiple comparison test (Duncan) allowed to highlight a group of 4 products significantly less bitter (p<0.05) than the other. This study demonstrates that the proteomic approach is promising for revealing the sensory characteristics of protein hydrolysates.

Biography:

Almas Mukhametov has completed his PhD in 2019 at Kazakh National Agrarian University. He is assistant at the Department of Technology and Safety of Food Products in KazNAU, also he is supervisor of research project connected with oil products technology. He has published more than 30 papers in reputed journals.

Abstract:

Vegetable oils and other fat products used for direct consumption and for food production generally do not have an optimal fatty acid composition, which according to modern ideas is determined not only by the content of polyunsaturated fatty acids (PUSFA), but also the ratio of acids of the omega-6 and omega-3, primarily linoleic and linolenic, which are functional ingredients of fat products of the healthy nutrition group.

Among plant fats, linoleic and linolenic acids are essential. They are not produced in the human body, their absence causes negative health consequences.

Analysis of various vegetable (sunflower, rapeseed, linseed and safflower) oils showed the possibility of providing the human body with polyunsaturated fatty acids by using a mixture with a balanced fatty-acid composition, namely, the required ratio of [omega ]-6 and [omega ]-3 acids.

As components of a mixture of vegetable oils with a balanced fatty acid composition, it is recommended to use sunflower, linseed and safflower oil, which are successfully produced in the Republic of Kazakhstan.

It was experimentally determined that in order to eliminate odor in a mixture of vegetable oil with linseed oil content, its mass fraction should not exceed 5%.

In laboratory studies, sunflower, safflower and linseed oil were used in a ratio of 85:10:10; 85:15:00 ; 80:15:05. The resulting mixtures were examined by fatty acid composition.

Studies of the fatty acid composition found that the use of vegetable oils (sunflower, safflower, linseed) in a ratio of 80:15:05 allows to obtain a new product with an acid ratio of [omega ]-6: [omega ]-3 -9: 1.

It was established that vegetable oils, namely sunflower, safflower and linseed, in a ratio of 80:15:05 provides a ratio of [omega ]-6 and [omega ]-3 acids of 9:1, which corresponds to the optimal ratio of [omega ]-6: [omega ]-3 in the diet of a healthy person (9.. 10): 1.

Biography:

Abstract:

Meat demand is likely to increase by approximately 50-75% based on current consumption trends, since the global population is increasing to reach more than 9 billion by the year 2050. In addition, consumers are more and more concerned by issues related to livestock production systems, animal welfare or climate change. In response, different options have been proposed, since a few years, to satisfy these challenges.

One of them is the production of cultured meat, which is based on a huge production of muscle fibers by proliferation of muscle cells initially sampled from a limited number of live animals. Proponents of this artificial meat have been successful in engaging the interest of scientists and public media thanks to an effective communication strategy. Cell culture is well known, in medical research particularly, and successful in research laboratories. This is why a growing number of start-ups (40-50 in 2020) are developing these techniques in order to offer consumers "cultured meat" instead of meat in the near future.

However, there are significant technical difficulties limiting efficient and low-cost large-scale production. Furthermore, similarity with animal derived-meat is poor in terms of textural, sensory and nutritional traits, and the process of meat ageing to optimize these traits is not taken into account. Other alternatives can be grouped in two divergent option families. The first one includes, in addition to cultured meat, other high-tech approaches such as animal cloning or genetic modification. It also includes processed foods with new protein sources from plants, fungi, algae or insects. The second group based on agroecology includes orientation of livestock farming systems towards bio-economy (those parts of the economy that use renewable biological resources). As example, this includes traditional more extensive livestock systems and grass-fed cattle and sheep. Grazing systems are indeed the best to convert low-grade cellulose from grass and other forages into high quality products in terms of organoleptic and nutritional traits (i.e. milk, meat), making ruminants very efficient animals.

Ultimately, consumer acceptance of these two groups of products will depend on many factors including issues related to safety, price, sensory and nutritional traits, provenance and origin and/or moral or ethical concerns about the production process. In this context, success of meat substitutes will be the highest when required degrees of technological and social-institutional changes will be the lowest.

Biography:

The research of Dr Abdallah Bouasla is focused in the application of extrusion-cooking technology in the development of gluten-free product and the characterization of the obtained products. He has published 17 publications among them 5 peer-reviewed papers in international journals and he has 28 communications in national and international congresses

Abstract:

Statement of the Problem: Gluten-free products are usually made of rice which has weak nutritional quality. Pasta is considered as a good product for the addition of highly nutritious raw materials. Pseudo-cereals and legumes are interesting raw materials which could be incorporated in gluten-free food to enhance their nutritional quality. The aim of this study was to apply extrusion-cooking technology to produce gluten-free rice-based pasta enriched with buckwheat or lentil flours and to evaluate selected quality characteristics of gluten-free pasta. Methodology & Theoretical Orientation: Gluten-free spaghetti was prepared with rice-buckwheat flour blend (50-50 w/w) and rice-lentil flour blend (70-30 w/w) with 30% of moisture content using a single-screw extrusion-cooker with screw speed of 80 rpm and temperature of 120°C for rice-buckwheat pasta and 100°C for rice-lentil pasta. Control pasta was prepared with rice flour. Chemical composition, expansion ratio, optimal cooking time, water absorption capacity, cooking loss, color, texture properties (hardness, firmness and stickiness), and sensory attributes (appearance, color, flavor, taste, and stickiness) were assessed. Microstructure of the surface and cross-section of the pasta were examined with scanning electron microscope. Findings: Enriched pasta had higher protein, ash and dietary fiber contents than rice pasta. Moreover, the addition of buckwheat or lentil flours decreased the expansion ratio, the lightness, and the hardness, and increased the yellowness, the firmness, and the stickiness without affecting the optimal cooking time. Obtained results showed also that both rice pasta and enriched pasta had low cooking loss and acceptable scores for all sensory attributes. Concerning microstructure, all pasta products presented a smooth surface with a compact and homogeneous inside structure. Conclusion & Significance: Both pasta enriched with buckwheat and lentil flours had good quality and they would constitute a good alternative for celiac people.

Biography:

Renata Puppin Zandonadi - Graduated in Nutrition from the Federal University of Brasilia, Master in Human Nutrition from the University of Brasilia and Ph.D. in Health Sciences from the University of Brasilia. Currently Associate Professor and researcher of the University of Brasilia permanent member of the Graduate Program in Human Nutrition.

Abstract:

In food services, several types of losses can occur related to the manipulation of ingredients, dishes preparation, among others. This food waste can impact the population in several aspects, mainly the environmental, social, and economic ones. In this sense, this study aimed to propose a procedure to assess the cost of the economic, environmental, and social impact of waste, with the creation of the eco-inefficiency term (EIy) applicable to food services. There were three stages in this research: (i) definition of aspects involved in food waste on food services; (ii) elaboration of the formula to calculate eco-inefficiency; (iii) Pilot study to validate the eco-inefficiency formula. The application of those indicators was tested in a pilot study. We considered some measures to understand the environmental impact: water footprint (L/Kg); food production waste (%Kg); the amount of rest-intake (%Kg); the amount of distribution leftover (%Kg). For economic impact measure, we used: gas consumption (m³); cleaning material; the cost of raw material in food waste (%); energy consumption (kWh/day); and, the salary of food handlers. Finally, the social impact was measured from the energy density of rest-intake (kcal/g) and energy density leftover (kcal/g). The performance of EIy provided the chance to assess the main aspects of waste originated from meal production, showing to the foodservice how it can address efforts to solve the cause and mitigate the consequences. The use of EIy will allow the elaboration of a performance ranking that will allow the development of actions to improve processes.

Biography:

Dr Linda Bruetsch graduated from the ETHZ (Zurich) with a PhD in Food Process Engineering, in a collaboration with Buehler Group (Uzwil). As a scientist at Nestle Research in Lausanne, Switzerland since February 2018 she specializes in employing novel process technologies and ingredients to promote innovation across a variety of business units, most notably with an emphasis on plant-based dairy alternatives and ultra-affordable products. 

Abstract:

The rapidly evolving consumer trends and rising awareness about the ecological impact of their products makes it vital for packaging, food and ingredient manufacturers to be capable of quickly adapting processes to meet the consumer demands. The most striking and discussed topic is most likely the concern about the use of non-recyclable packaging materials and their impact on the environment including waste in the oceans and sustainable use of resources. However, manifold attempts to remove or replace undesired ingredients or packaging materials, one often faces hurdles linked to product stability, quality and safety, particularly in products with a large overall surface area such as food powder. To overcome this drawback material-science driven approaches are required tackling all aspects of the value chain – modifying product recipes, processes, storage & distribution and packaging materials.

In the present talk we will address the arising challenges in developing recyclable packaging materials with strong enough barrier properties as well as the impact of lowering the barrier properties (moisture transmission) on the product properties of food powders. Different approaches targeting recipe or process optimisations and adaptations of the storage and distribution will be highlighted aiming at improving the physical stability of the powders towards temperature and humidity changes. Such multi-functional challenges can only be addressed by material-science based investigations of the underlying degradation mechanisms and approaches aiming at optimising the functional behaviour of food powders while meeting the consumer demands going to more sustainable food production.

Biography:

Said Fatouh Hamed has completed his PhD at the age of 40 years from Ain-Shams University and postdoctoral studies from Food Industries and Nutrition Division, National Research Centre, Egypt. He is the head of Fats and Oils Department, Food Industries and Nutrition Division, National Research Centre . He has published more than 27 papers in reputed journals and 2 Book Chapters and has been serving as an editorial board member of reputed Journals

Abstract:

This work proposed to prepare multi-functional  omega-3 oil based microencapsules enriched with efficient natural antioxidants. Such microcapsules were incorporated into yogurt as a food candidate to increase its bioavailability and functionality. Extraction of the active compounds from selected natural herb (rosemary, Rosmarinusofficianlis L.) were carried out using traditional extraction with solvents of different polarities (hexane, methanol and distilled water ) as well as ultrasonic-assisted water extraction (UAE) technique. Yield percentage, total phenolic content (TPC) and radical scavenging activity (RSA%) have been determined at  a solid to solvent ratio of 1:10 g/ml and ambient temperature. Results demonstrated that although methanol gave the maximum yield percentage, water extract showed  the highest total phenolic content as well as highest RSA% followed by methanol extracts while n-hexane revealed the least yield, total phenolic and RSA%. Compared with the antioxidative potentials of the reference synthetic antioxidant (BHT), results showed that the decreasing order of RSA% was water extract > BHT > methanol extract >> hexane extract.  However, the potency of ultrasonic-assisted water extract as radical scavenger was greatly enhanced specifically at a temperature of 45°C and 30 min extraction time. The antimicrobial activity of both water and methanol extracts of rosemary leaves were tested against some pathogenic bacteria (Gram negative and Gram positive), some fungi, as well as against some beneficial probiotic bacteria (some Lactobacilli species) to select the extract that will be the proper one to proceed with for preparing the microcapsules that can be used for preparing yogurt as a functional food. Results indicated that although water extract gave highest total phenolics and highest radical scavenging activity, but, it had no antimicrobial activity against both Gram negative or Gram positive bacteria (at concentration range 0.25 –15 %)  while methanol extract revealed inhibitory activity against all tested pathogens at concentration  of 5 % or higher. Fortunately, results indicated that the methanol extract had no effect on the survivability of the beneficial bacteria of lactobacilli strains. Finally, microencapsulation of fish and flaxseed oils were prepared by extrusion and spray drying techniques to determine the best methods for encapsulation. Results revealed the superiority and more efficient behavior of the microcapsules prepared by spray drying method either for its oxidative stability or its capability to be incorporated in yogurt. This work let the door open to investigate the effect of different wall materials on the functionality and stability of microcapsules.

Biography:

Salah Abdel-Rahman has completed his PhD at the age of 35 years from Humboldt University, Berlin, Germany. He is the Head of Nucleic Acid Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt. He has published more than 30 papers in reputed journals and has been serving as an editorial board member of repute.

Abstract:

Animal meat and milk products are very important in human diet and the quality measurement depends on the ability to satisfy human requirements of proteins, fat, vitamins and minerals, which, of course, vary from animal to another. For the fast, specific and sensitive identification or determination of goat, dog, cat, buffalo, cattle, sheep, camel, donkey, horse and pig meat and milk, species-specific PCR and PCR–RFLP techniques were developed. Where, DNA from small amount of muscles (0.05 gm) and very little of fresh milk (100 μl) was extracted to amplify the gene encoding species-specific repeat (SSR) region and the mitochondrial DNA segment (cytochrome-b gene). The results of PCR amplification were 855 bp in length in goat, 808 bp in dog, 672 bp in cat, 603 bp in both buffalo and cattle, 374 bp in sheep, 300 bp in camel, 221 bp in both donkey and horse, and ≤100 bp in pig. To differentiate between buffalo and cattle meat and milk, as well donkey and horse meat and milk, cytochrome-b gene in the four species was amplified (359 bp) and digested with restriction enzymes. By TaqI restriction enzyme, two different fragments (191 bp and 168 bp) were generated in buffalo, whereas no fragments were obtained in cattle. With AluI restriction enzyme, three different patterns were generated in horse (189 bp, 96 bp and 74 bp), while in donkey no digestion was obtained. The proposed PCR and PCR–RFLP assays represent a rapid and sensitive method applicable to the detection and authentication of meat and milk species-specific.