Day 1 :
Keynote Forum
Ozlem Tokusoglu
Associate Professor
Keynote: Processing and preserving strategies on antioxidant food tablets and supplements
Time : 10:00-10:40
Biography:
Ozlem Tokusoglu has completed her PhD from Ege University, Department of Food Engineering. She is currently working as an Associate Professor, Faculty Member in Celal Bayar University Engineering, Faculty Department of Food Engineering. She was a Visiting Scholar at the Food Science and Nutrition Department, University of Florida, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher, and third book Food By-Product Based Functional Food Powders by CRC Press.
Abstract:
Recently, the potential efficacy of the bioactive phenolics from natural sources has been the focus of great attention owing to their health benefits to human health for reduced risk of coronary heart problems and selected cancers. Food tablets as dietary supplements and/or fortificated foods, food byproduct based food powders may be great value-added products for getting healthy bioactive components. Nutraceutical food tablets have been prepared by direct compression method through selected tablet machines and have been manufactured according to established prescription methods. The functional constituents of the foods or some preferable functional foods must be standardized as the nutraceutical product and generate under Good Manufacturing Practices (GMPs). Primarily, a nutraceutical or selected food must be detected for non-toxic food constituent strategy by advanced toxicity analyses, and then it must be detected and analyzed in terms of health benefits including disease treatment and/or prevention. Food tablet is described as unit dose, temper evident, solid preparations including one or more active ingredients or whole food powder. Patient and/or consumer demand, routes of drug delivery, oral utilization capacity, the flexible design of dosage forms as technical manufacturing parameters has been considered; also the bulk density (g/ml), the tapped density (g/ml) as pre-compression parameters have been confirmed while thickness (mm), hardness (kg/cm2), % weight variation, % friability, % in vitro drug release as post-compression parameters have been carried out as physiochemical properties. The powder blend has been thoroughly mixed with talc and magnesium stearate and compressed into a 300-400 mg tablet using single rotatory punching machine based on tablet processing strategy. Among the trial/serial tablet formulations; mesir effervescent tablet could be more efficacious owing to majorly cinnamaldehyde (as v/v) whereas black mulberry effervescent tablet could be more beneficial due to the presence of morusin and apigenin phenolic anticarcinogenics and also mandarin peel effervescent tablet could be salutary because of its naringenin and hesperidin flavonone phenolic bioactives.
Keynote Forum
Yuanlong Pan
Principal Research Scientist
Keynote: Food quality and health
Time : 10:40-11:20
Biography:
Yuanlong Pan is a Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science of St. Louis. He has completed his BVM from Gansu Agricultural University, China and his PhD in Animal Nutrition from Virginia Tech and PhD in Human Nutrition from UNC, USA. His research focuses on nutritional management of healthy brain aging and CDS in dogs and cats. He has published 21 papers and serves as a Guest Associate Editor for Frontiers in Neuroscience and Frontiers in Nutrition.
Abstract:
Food and nutrition have profound impact on health, risk of chronic diseases and longevity in people and pets. Food quality can be defined as the degree of excellence of several food properties including taste, appearance, nutritional quality, bacteriological or keeping quality. The presentation focuses on the nutritional quality of food, which is the key component of food quality, impacting health and longevity in people and pets. Diets with foods with high nutritional quality, such as Mediterranean and Okinawan diets, promote health and longevity and reduce risk of chronic diseases. Generally speaking, foods with high nutritional qaulity should contain optimal levels of essential nutrients including essential fatty acids, essential amino acids, vitamins, minerals, fibers and bioactives which are critical for maintaining health, reducing risk of chronic diseases and promoting longevity in people and pets. On the other hand, foods with low nutritional quality, such as fast foods, some ready-to-eat foods and processed foods are high in caloric contents, but low or deficient in essential nutrients. Foods with low nutritional quality may contibute to the increased risk of obesity and many other chronic diseases when consumed on regular basis and in excessive amount. Therefore, more efforts should be made to develop processed foods and ready-to-eat foods and meals with high nutritonal quality, especially in fast food category for people.
- Food Science & Technology | Food Processing | Food Chemistry | Food Toxicology | Food Nanotechnology | Food Security
Location: Meeting Room 1
Chair
Ozlem Tokusoglu
Manisa Celal Bayar University, Turkey