26^th International Conference on Food Technology & Processing October 05-06, 2022 Zurich, Switzerland

Biography:

Abubakar Sani Ali is a PhD student in Food Science and Technology at the University of Lincoln. The title of his thesis is “The Effect of Drying Processes on Bioactive compounds, Physiochemical Properties, Microstructure and Organoleptic assessment of Beetroot.” His research focuses on the effect of oven drying, dehydrator drying and freeze drying on beetroot. He holds MSc in Food Safety and Quality management from Royal Agricultural University, UK and BSc. in Agriculture from Bayero University Kano, Nigeria. Currently, he is an assistant in student project and has spoken at a few conferences within the University and awarded with best poster presenter and has written two manuscripts.

Abstract:

Beetroot (Beta vulgaris L.) is a root vegetable with numerous nutritional and health benefits. However, processing such as drying can induce negative changes in some beneficial properties of beetroot. The aim of this study was to evaluate the effect different drying methods on physicochemical properties of beetroot. Fresh Pablo (FP) beetroot was sliced evenly and subjected to Oven Drying (OV) at 70ºC for 6h, Dehydrator (DH) at 70ºC for 9h and Freeze-Drying (FD) at -59ºC for 24h. Colour, moisture content, rehydration capacity, texture and water activity of the samples were determined. Total Antioxidant Capacity (TAC), Total Betalains Content (TBC), Total Phenolic Compounds (TPC) was also analyzed. Drying methods changed product physiochemical properties and decreased the level of bioactive compounds at different rates. Colour change was calculated as 3.35±1.69 (OV), 5.02±2.02 (DH) and 3.60±1.97 (FD) from 7.66±3.06 (FP). Moisture contents (g/100g dry matter) were 8.15±0.61 (OV), 7.50±0.51 (DH) and 14.36±4.77 (FD) from 473.06±208.25 (FP). Water activities were 0.329±0.026 (OV), 0.299±0.065 (DH) 0.375±0.004 (FD) from 0.983±0.008 (FP). Firmness (g) recorded were 10709±5646 (OV), 5925±3266 (DH) and 6031±1701 (FD) from 10280±5646 (FP). Further research is needed to optimize drying conditions and investigate the use of different pre-processing technologies and combinations of drying methodologies that will help to maintain product quality.

Biography:

Niloy Chatterjee is a Ph.D scholar working in the field of Nanoscience and Nanotechnology. He obtained his masters in Microbiology from University of Calcutta. He has expertise in the field of Nanomaterials biosynthesis along with nanoemulsions and such related drug delivery systems. He published several chapters in reputed books and review papers in peer reviewed journals.

Abstract:

Because of the potential uses in the development of new technologies, the synthesis of metal and semiconductor nanoparticles is a growing study topic. Biologically generated nanomaterial, in particular, has emerged as an important branch of nanotechnology. The current study investigates the biogenic production of silver nanoparticles from benign and non-toxic aqueous leaf extract and their antibacterial activity. In the green production of Ag NPs from aqueous silver ions, the phytochemical substances worked as a reducing and stabilizing agent. X-Ray Diffraction (XRD), UV–visible absorption (UV–Vis), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM) and Fourier Transform Infrared (FT-IR) spectroscopy were used to validate the nanoparticles. At 430 nm, the surface plasmon resonance caused substantial absorption. The crystalline nature of the particles was confirmed by XRD examination, with an average crystallite size of 40 nm. FT-IR analysis was also utilized to identify putative biomolecules involved in silver ion bio-reduction. Antimicrobial activity was used to confirm the bactericidal efficiency of produced nanoparticles against foodborne pathogenic microorganisms. Besides, the mechanism of action responsible for morality of microorganisms was assessed and showed that disruptions of membranes, leakage of intracellular biomolecules, are the main mechanisms. Furthermore, polysaccharide hydrogels encapsulating silver nanoparticles were prepared and they showed fruit and vegetable preservative effects as well as increasing their shelf life. Green synthesis of Ag NPs appears to be ecologically benign, cost-effective, and more successful than conventional one-spot synthesis and are highly effective as preservatives and antimicrobial agents in food systems.

Conclusion: In conclusion, in this study, we report that silver nanoparticles can be biosynthesized using non-toxic constituents and low-energy intensive techniques. The fabricated AgNPs showed good stability and excellent antimicrobial activity against food-borne pathogenic microorganisms. The silver nanoparticles encapsulated in hydrogel matrix showed very good food preservative effect as evident from fruits and vegetable samples. Thus, these silver nanoparticles can act as two-faced sword inhibiting harmful microbes as well as extending the freshness or shelf-life of food matrices without imparting any toxicity.

Importance of research: This research work shall pave new ways covering new facets of use for silver nanoparticles. Various studies have covered the toxicological aspects of such metal nanoparticles but use of such fabricated biogenic particles can be applied in various novel scenarios along with areas of food preservation.

Biography:

Amrita Chakraborty is currently working as a Ph.D. research scholar in the Laboratory of Food Science and technology, University of Calcutta. Her research effort is primarily engaged in exploring nano-lipid technology. She has more than four years of experience in the field of fabrication of nanoemulsion, utilization of natural resources and evaluation of the bioactivity of the fabricated nanostructure. She has about three peer-reviewed international book chapters and one review paper to her credit. Besides promising research career, she is presently serving as an Assistant Professor in the Department of Physiology, Jhargram Raj College Girls’ Wing, West Bengal.

Abstract:

For decades, lignans rich sesame oil has gained a lot of interest from researchers owing to its potent antioxidative and anti-inflammatory property. But the beneficial efficacy of sesame oil can’t be fully achieved through traditional means of delivery due to its poor aqueous solubility. To surpass the disappointing output associated with conventional mode of delivery as well as to corroborate the perception of manufacturing the bio-compatible vehicle for oral/parenteral delivery, food-grade excipients have emerged as a potential nano-delivery tool for therapeutic nutrition. In this current scenario, primary objective of our venture is to fabricate soya-phospholipid stabilized nanoemulsion for the encapsulation of lignans rich sesame oil. To evade the fundamental obstacles for manufacturing oil-in-water nanoemulsion, till date researchers mostly rely on high-energy approaches. But in terms of cost-effective manoeuvrability, our proposal is intended to apply the newly introduced emulsification-evaporation technique for formulating food-grade stabilized nanoemulsion. Finally, in vitro lipid digestibility and in situ cellular bioaccessibility of the nanoemulsion is performed thoroughly. Copmpared to the conventional system, phospholipid stabilized nanoemulsion fabricated with emulsification-evaporation technique is found to possess noteworthy stability, significant lipid digestibility and promising cellular bioaccessibility most probably due to their highly negative zeta potential, small droplet diameter and large surface-area to volume ratio. Our research effort is entirely engaged to find the rationale behind this unique physico-chemical virtues of nanoemulsion. The facts and facets acquired from this study would expect to elicit challenging openings as well as satisfactory possibilities in the frontier area of food and pharmaceutical industries.

Biography:

Arpita Banerjee is currently working as a Ph.D. Research Scholar in the Laboratory of Food Science and Technology, University of Calcutta, West Bengal, India. She has completed her graduation and post-graduation in Food and Nutrition, from University of Calcutta, West Bengal, India. She has qualified for the National Eligibility Test as a Junior Research Fellow, to avail the fellowship granted by the University Grants Commission, Government of India, to pursue her doctoral degree. Besides, she is also serving as an assistant professor in the Department of Food and Nutrition at Swami Vivekananda University, Barrackpore, West Bengal, India. Her research interests include extraction of dietary fibre followed by assessment of anti-oxidative, biological, and functional properties.

Abstract:

Oil seeds are an extremely important economically viable food crop. Extraction of oil and oil-bearing materials from oilseeds results in generation of large quantity of residual oil meals worldwide, that sums up to 86.24 million ton approximately. These de-oiled counterparts in spite of high protein, dietary fibre and phytochemical content, receive much less importance. Only a minute proportion is used as manure and animal feed while the major portion is disposed of as wastage and dumped in the open spaces due to a lack of proper resources for handling solid wastes. This necessitates an urgent need for development of a suitable technology for conversion of the seed cake into economically viable products. Our study involves extraction of soluble dietary fibre from the de-oiled seed meals namely mustard and sesame by the enzymatic gravimetric method. Following extraction, the anti-oxidative activities like DPPH Radical scavenging activity, FRAP activity and metal chelating activity were estimated and correlated with their phenolic as well as flavonoid profiles. Functional properties such as solubility, water and oil holding capacity, emulsifying activity, glucose and cholesterol adsorption abilities were also quantified. All the tests were performed using commercial inulin as a control. The extracted soluble dietary fibres demonstrated good anti-oxidative as well as functional properties and exhibited immense potential to be used as a cost-effective functional food ingredient. Bioactive dietary fibre prepared from byproducts of the edible oil industry will facilitate waste reduction and valorization.

Biography:

Akriti Taneja is a 3^rd year Btech food technology student at Shoolini University, Solan, H.P, India. She is a highly pragmatic, methodological and hard working person who aims to bring revolution in food Industry through innovation and creativity. She is the executive member of Student outreach program under NSS (National Social Service)-Bapu Dham colony, Sec-26 Chandigarh, has an experience of organizing many cultural programs and food drive for the residents, as this colony is espoused by her school. She is the Class Representative of her batch and a volunteer at YOUWECAN, which is a non-profit organization established by Indian cricketer and cancer survivor Yuvraj Singh and its mission, is to empower people to fight cancer through awareness, prevention, early detection, patient support and survivor empowerment.

Abstract:

Background: 3-D printing is a neoteric technology that can make existing food value chains client-desirable and sustainable by providing on-demand food production, enabling automated food personalization, and minimizing food wastage. However, its applicability is currently limited, and many researchers are investigating the technique' utility.

Scope and Research: This review paper provides a holistic outlook of the technology beginning with the various techniques utilized for 3-D printing and printers commercially available in the market. Substantial raw ingredients used for printing and the components which could be used soon are discussed. The pros and cons of this technology along with its potential applications and future perspectives of 3-D food printing are also evaluated. The aim of the review is to draw more attention to 3-D printing among researchers in order to improve the printing process and to provide some valuable knowledge for future research.

Conclusion: Food printing has a huge impact on food processing methods, allowing designers/users to change forms and materials with remarkable capability. It can address hunger issues in countries where affordable and fresh ingredients are inaccessible by integrating nutrient-rich substrates, probiotics, bioactive compounds, and functional ingredients into complex fabricated foods. More research is needed to identify alternative materials that could be manufactured using this process. Furthermore, dissemination of information and knowledge about the rise of 3-D printing in food should be well organized and corroborated by relevant and logical scientific findings that will improve consumers or users understanding and acceptance of the technology.