Day 1 :
Time : 10:00-10:40
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.
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.
Principal Research Scientist
Keynote: Food quality and health
Time : 10:40-11:20
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.
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
Manisa Celal Bayar University, Turkey
Kasetsart University, Thailand
Title: Screening of halophilic glutaminase-producing halophilic and halotolerant bacteria isolated from Thai fish sauce
Time : 11:40-12:10
Sawitree Dueramae has completed her BSc and MSc and PhD in Microbiology from Prince of Songkla University, Thailand. She is currently working as a Researcher at the Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University. Her research focuses specifically on the application of bioactive compounds and halophilic enzymes from extremophiles, especially, halophilic/halotolerant bacteria that isolated from Thai salt-fermented foods and the study of antimicrobial activity of some Thai medicinal plants.
Extremophiles are organisms that can survive in different extreme conditions, especially halophiles. They are excellent sources of enzymes that are not only salt stable but also can resist and carry out reactions efficiently under harsh environmental conditions. Recently, microbial glutaminases have found applications in many fields. L-glutaminase is a very important enzyme due to its potential applications in food industries as flavor enhancing agent and anticancer agent in medicine. L-glutaminase catalyzes the hydrolytic degradation of L-glutamine to L-glutamic acid and ammonia. In addition, it plays an important role in the production of fermented foods by enhancing the umami and kokumi tastes. The current investigation was aimed to screen and select halophilic glutaminase producing halophilic and halotolerant bacteria from Thai fish sauce samples. A total of 59 bacterial isolates were screened and selected for halophilic glutaminase producing on modified Sehgal and Gibbons Complex (SGC)-glutamine agar containing 0-25% (w/v) NaCl and supplemented with phenol red as indicator. A positive reaction for the glutaminase test was defined as a pink zone around the colony. Our results revealed that among all, 2 isolates (2.76%) showed the highest halophilic glutaminase ability on SGC-glutamine agar containing 20% (w/v) NaCl, whereas 11 (7.59%), 14 (4.14%), 9 (4.22%), 4 (3.98%) and 2 (3.46%) isolates exhibited high halophilic glutaminase on SGC-glutamine agar containing 15, 10, 5, 20 and 25% (w/v) NaCl, respectively. The bacterial isolate FF5302 produced the highest halophilic glutaminase activity (24.25 U/mL) in the SGC liquid medium containing 1% (w/v) glutamine and 20% (w/v) NaCl on a rotary shaker at 200 rpm, at 37 ºC and 7 days of incubation. Finally, the halophilic glutaminase of isolate FF5302 is a potential candidate for flavor-enhancing enzymes in the food industries.
Dayeh University, Taiwan
Title: Characterization of intestinal Caco-2 cell model by the effect of Gracilaria coronopifolia synbiotic
Time : 12:10-12:40
Yung-Jia Chan has completed her Bachelor’s degree in Food Science (Food Technology) from Universiti Malaysia Terengganu (UMT), Malaysia and Masters from the Department of Medicinal Botanicals and Health Applications, Dayeh University, Taiwan.
The market contains only limited health care products that combine prebiotics and probiotics. In this study, we developed a marine-based Gracilaria coronopifolia synbiotics and verified the efficacy in intestinal Caco-2 cells to develop functional materials that promote intestinal health and prevent intestinal inflammation. G. coronopifolia was used as red algae prebiotic and Bifidobacterium bifidum, B. longum subsp. infantis, B. longum subsp. longum, Lactobacillus acidophilus and L. delbrueckii subsp. bulgaricus were mixed for the algae synbiotics. G. coronopifolia synbiotics were not toxic to Caco-2 cells and the survival rate was 101% to 117%, for a multiplicative effect on cell survival. After cells were induced by H2O2, the levels of Reactive Oxygen Species (ROS) increased to 151.5%, but after G. coronopifolia symbiotic treatment, decreased to 101.8% to 109.6%. After cells were induced by tumor necrosis factor α, the ROS levels increased to 124.5% but decreased to 57.7% with G. coronopifolia symbiotic treatment. G. coronopifolia synbiotics could effectively inhibit the production of ROS intestinal cells under oxidative stress (induced by H2O2 and TNF-α), which can reduce the damage of cells under oxidative stress. Functioning of intestinal cells could be improved by inhibiting the production of inflammatory factor substances (interleukin-8) with G. coronopifolia symbiotic treatment. Also, gastrointestinal diseases may be retarded by a synbiotic developed from the marine G. coronopifolia to promote intestinal health and prevent intestinal inflammation.
Dung Thi Le Huynh has completed Master of Engineering in Food and Beverage Technology at Ho Chi Minh City University of Technology, Vietnam National University. She is currently pursuing PhD at Dayeh University, Taiwan.
Palm jaggery powder makes from the sweet sap that is extracted from cutting inflorescence of male/female of Borassus flabellifer L. trees. It contains essential minerals, vitamins, biological compounds that lead the benefits for human health. Specially, its unique flavor is suitable for using directly and ingredient in confectionery and baking products. This study was designed to investigate the changes in physicochemical compositions (water content, Aw, color, vitamins content, antioxidant activity, glycemic index, blood glucose and blood insulin level of 16 samples of palm jaggery powder. Four drying temperatures and four drying times under vacuum were applied to reach a water content of 2.82-5.28%, water activity: 0.297- 0.577, drying temperature: 70, 80, 90,100 ºC and drying time: 60, 75, 90, 105 minutes. The results showed that palm jaggery powder exhibited the high L* value (115.20-122.57), a* value (-0.70-0.66) and b* value (1.50-4.91). They were found rich vitamins including A (1.52-1.90 mg/100g), B1 (0.7-1.3 mg/100 g), B2 (0.04-0.07 mg/100 g), B3 (1.84-2.15 mg/100 g), B5 (0.42-0.7 mg/100 g), B6 (0.06-0.2 mg/100 g), C (2.66-4.23 mg/100 g), D2 (2.08-2.23 mg/100 g), E (51.17-55.65 mg/100 g) and folic acid (2.51-3.33 µg/100 g). In addition, the calorific value indicated low about 382.5-388.6 Kcal/100 g. The microbiological quality (APC, E. coli, Coliform, LAB and molds/yeasts) of all the tests complied with regulatory standards. The samples also held the antioxidant activity that was proved by DPPH radical scavenging activity (16.12-40.23%). Besides, glycemic index was found moderate from 50 to 59. The blood insulin level appeared <20 pmol/L without the blood glucose level after 120 minutes of its intake. This investigation confirmed that the drying condition effects the quality, pharmaceutical value and sensory of palm jaggery powder.
Preeti Bisht is a techno-manager of Food processing & Business management in Indian Institute of Plantation Management, Bangalore. She holds Bachelor degree in Agricultural Sciences from Banaras Hindu University. She has attended seminars at International conferences (CSIR-CFTRI, MYSORE), IIFPT (THANJAVUR, TAMIL NADU) & she has an immense experiences of workshops in IIM AHEMEDABAD.
A Light-Emitting Diode (LED), electrons in the semiconductor recombine with electron holes, releasing energy in the form of photons at applied voltage creating electroluminescence. LED have unique properties that make them highly suitable for different operations in the food industry for long life expectancy, Mechanical robustness, high emissions of monochromatic light and Flexibility. It has low emissions of radiant heat in the form of IR radiation, which reduces undesirable effects of heat on food. Lights have a differing impact on the sensory quality of soy milk when compared to exposure from fluorescent lighting. As the majority of consumers prefer the taste of light protected soy milk to light-exposed milk, switching fluorescent lights with LEDs for energy efficiency may affect the milk's flavor, and further influence sales of dairy products. The effect of LED treatment on inactivation of Escherichia Coli in soy milk was investigated. The studies showed that the 75-80% of microbial reduction was obtained at higher temperatures (5-15 degree centigrade) with lower wavelengths (405-460nm) and treatment time (0-90 min) was considered as the independent variables, and log reduction and overall colour change of the treated milk were measured as the dependent variables. There was no significant variation in physico-chemical properties of the LED treated soy milk in comparison to untreated samples. The shelf-lives of the LED treated samples, packaged aseptically in low density polyethylene pouches and stored at 37 degree centigrade and 4 degree centigrade. Therefore, LED technology is an innovative approach for preservation of food. The LED technique is also on trial in Institutes like IIFPT (THANJAVUR), National Institute Singapore, University of Virgina, Cornell University (New York). This technique would pave a platform for development of a continuous LED pasteurization system in the near future.
Department of Food Technology and Quality Control, India
Pratiksha Shrestha has completed her Masters in Food Engineering and Bioprocess Technology from Asian Institute of Technology, Thailand and currently working as Technical Assistant at Department of Food Technology and Quality Control (DFTQC), Nepal. She is also an Executive Committee Member of Nepal Food Scientists and Technologists Association and General Member of Women in Science and Technology. She has many publications globally.
In this work Crystalline Nano Cellulose (CNC) was isolated from banana pseudostem waste by acid hydrolysis method and Tetracycline (TC) loaded nanocomposite was developed by crosslinking with (Butane Tetra Carboxylic Acid) BTCA and chitosan. Thus obtained CNCs were found to have nanoscopic dimension (18.79±5.30 nm diameter and 202.12±37.43 nm length) and exhibited high degree of crystallinity (81.67%). Morphological study and chemical characterization of CNCs were performed by Scanning Electron Microscopy (SEM), Fourier Transmission Infra-Red (FT-IR) spectroscopy, Thermo gravimetric analysis (TGA) and X-Ray Diffraction (XRD). Nanocomposites were prepared by four different modification methods by crosslinking with BTCA and varying concentration of TC and chitosan. Films (0.18±0.01 mm) prepared by solvent evaporation method were casted in acrylic plates and film morphology, mechanical properties and thermal behavior were studied. In vitro release of TC was carried in citrate buffer (pH 5.7) at incubating condition (37 ºC) with constant stirring (100 rpm) and sustained release of up to 16 hours was observed with TC loaded nanocomposite film with modification method. Antibacterial properties of nanocomposite film against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) was investigated. Nanocomposite film (25 mm diameter) with modification method 3 showed highest zone of inhibition for both E. coli (36.3±0.6 mm) and Staphylococcus aureus (39.3±0.6 mm) with TC drug loading (1205 µg) and crosslinking with chitosan. The obtained nanocomposite can potentially be applied in biomedical field for efficient drug delivery and developing transdermal patches. Finding of the present study reveals economic production of biomaterial for medical applications utilizing lingo cellulosic waste.
Safiah Saah has completed her BSc in Science, MSc in Food Technology and PhD in Pharmaceutical Sciences from Prince of Songkla University, Thailand. She is a Researcher at the Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Thailand. Her interest is in the fields of nanotechnology in drug delivery, extracting biocompatible materials from natural resource especially byproducts from marine sources, biological and pharmaceutical activities of bioactive compound, functional foods and animal cell culture for biocompatibility and proliferation studies using MTT, DNA content, wound healing, osteogenic differentiation by ALP activity, mineralization by alizarin red and EDX.
Boesenbergia rotunda (L.) Mansf. or Krachai is a Thai traditional plant. This fresh rhizome is widely used as a food ingredient and treatment of several diseases, such as antibacterial antioxidant, anticancer osteoporosis and anti-inflammatory. The aim of this study was to evaluate the effect of extraction solvents on biological activity of extracts obtained from B. rotunda extraction. B. rotunda was extracted by water and three organic solvents namely acetone, ethanol and methanol. The crude extracts of B. rotunda were tested for anti-inflammatory, cytotoxicity and antioxidant activities. The anti-inflammatory activity was determined by measuring an inhibitory effect on Nitric Oxide (NO) in lipopolysaccharide-stimulated RAW 264.7 macrophages. The cell viability of macrophages exposed to the crude extracts was determined by MTT assay and antioxidant properties evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and compared to trolox as a standard. The water extracts of B. rotunda gave the highest yield compared to other extracts. The result showed that the highest yield of B. rotunda was found in water extracts compared to other extracts. In contrast, the ethanol extract has shown highest anti-inflammatory and antioxidant activities than the other extracts. NO were inhibited in a dose-dependent manner with the most significant inhibition at concentration of 100 µg/mL and is 74.82%, 65.45% and 55.06% and gave NO production concentrations of 1.79, 4.78 and 5.74 µM for ethanol, acetone and methanol, respectively. The least inhibition was noted in the water extract. The viability of the activated macrophages was not affected by the extract as confirmed by the MTT assay, thus indicating that the inhibition of NO synthesis by extracts was not due to cytotoxicity effects. For antioxidant activity, the IC50 was found to be 0.27 for ethanol extract and 0.29, 0.32 and >5 mg/mL for acetone, methanol and water extract, respectively and 10.20 µg/mL for trolox. The findings suggest that B. rotunda could be a potential source of bioactives in the development of functional foods with anti-inflammatory properties.
Giannis Koukkidis is a PhD Researcher in Food Safety at the Department of Infection, Immunity and Inflammation at University of Leicester. His PhD research was focused in the microbial contamination of fresh produce.
Introduction & Aim: Fresh salad leaves are an important part of a healthy diet, but are increasingly becoming associated with infection from foodborne pathogens such as Escherichia coli and Salmonella enterica. This study examines the origins of fresh salad produce colonization by enteric pathogens and shows that once within the salad bag many aspects of the virulence of these gut pathogens becomes significantly enhanced. We investigated if juices released from the lettuce leaves during cutting were affecting the ability of the two pathogens to adhere to and persist within the bagged salads even after washing.
Method: Enteropathogen responsiveness to salad juices was analyzed in water at refrigerated temperatures to best reproduce the salad bag storage environment. We measured the effect of salad leaf juice on biofilm formation on lettuce leaves and the plastic salad bag container. Light and scanning electron microscopy and crystal violet staining were used to visualize juice effects on salad leaf and bag attachment.
Result: In water, even traces (0.5% v/v) of the fluids from cut ends of the leaves released into the salad container significantly increased enteropathogen attachment to plastic surfaces, including the interior of the salad container (which we found had already natural and rich microflora). Formation of a biofilm on salad leaves that was resistant to washing was also observed when the leaf juices were present.
Conclusion: Fluids released from cut ends of salad leaves enhanced an Escherichia coli and Salmonella enterica wash resistant biofilm formation on both lettuce leaf and the salad bag container, indicating the importance of preventing initial contamination.
ITA Corporation, USA
Claudio Gallottini is a Doctor of Veterinary Medicine and Veterinary Science and three specializations in Inspection of Food of Animal Origin, Animal Health and Animal Productions and in Animal Breeding at University of Perugia. He works with ITA Corporation, a North American consulting company based in Miami, Florida and Vancouver, British Columbia, providing constant support to importers of food products from abroad by promoting and providing auditing and training programs.
In September 2011, the US Food and Drug Administration, published the new food safety modernization ACT, later applied by seven different rules (The seven pillars). This update, represt the most important change in US from last 70 years. In November 2012, the Canadian Food Inspection Agency, published the safe food for Canadians act, applied by the safe food for Canadians regulation in January 2019. Also for Canada this become a huge change, by replacing 14 sets of regulations with one. In March 2017, the EU Parliament, published a new rule on official controls regulation (EU) 2017/625 for food and feed law, rules on animal health and welfare, plant health and plant protection products offered or manufactured in EU. Codex alimentarius is moving to update the HACCP system in the short next future and in the main time west countries are adopting a new food safety strategy to achieve a real food safety: The food safety culture approach. This approach is based on a new training strategy based on a behaviour evaluation and change and in the implementation of new prerequisite called preventive controls. In a globalized world, where all food industries are certified by different international standards, this is the answer suggested by the west countries to fight the growth of the Food Illnesses Outbreaks (FIO): USA 40.000 FIO/Year with 2500 deths, EU 25.000 FIO/Year with 5000 deths, ASIA 175.000 FIO/Year with 17000 deths. The scope of our research is to present the differences and similarity in this new food safety requirements.