Day 2 :
Keynote Forum
Ozlem Tokusoglu
Manisa Celal Bayar University, Turkey
Keynote: Food and beverage methylxanthines, glycoalkaloids, pyrolizidines and phenolic alkaloids: Processing effects
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:
Alkaloids are a class of naturally occurring chemical substances which mostly include biologically important amine structures and contain some related constituents in plants based food and beverages and animal based foods. Alkaloid compounds demonstrate greatly diverse matrix and origins as well as pharmacological and/or nutraceutical action which often show a marked physiological action. Food and beverage alkaloids can be take part in food chemistry, food industrial applications, food supplement and medical drug fortifier. Alkaloids are aminoacid derivatives that have a bitter taste and are found as secondary metabolites in potato plants as potatoes glycoalkaloids (majorly as solanine, solanidine) and in tomato plants as tomatine glycoalkaloids. Piperidine alkaloids from black peppers with pyridine structure and sanguinarine, narceine alkaloids from pomegranate fruits with isoquinoline based structure are categorized as phenolic alkaloids. Caffeine, theobromine and theophylline in most consumed non-alcoholic beverages such as coffee, tea, cocoa majorly and chocolate and herbal teas as less are classified as methylxanthine alkaloids. Caffeine is found in varying quantities in the beans, leaves, and fruit of some other plants including kola nuts, yerba mate, guarana berries etc. where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. Caffeine content depends on strength of the brew, growing conditions, processing techniques and other variables. The pyrrolizidine alkaloid-containing plants are mostly members of the composite plants (Asteraceae), Forget Me Not or borage families (Boraginaceae) as well as the legume family (Fabaceae). Amongst plants containing pyrrolizidine alkaloids native in Germany tansy ragwort, common groundsel and viper’s bugloss were found as examples. Specific alkaloids in foods and beverages can alter after food processing containing cooking, boiling, steaming, frying, brewing, etc. as conventional food processing. Also food and beverage alkaloids can be altered by novel food processing like gamma irradiation and microwave processing.
Keynote Forum
Kiran Dande
Mahatma Basweshwar Mahavidyalaya, India
Keynote: Technological advances in Indian traditional dairy products: A review
Biography:
Kiran Dande is Associate Professor and Head Department of Dairy science at Mahatma Basweshwar College, Latur (INDIA). As an academic and researcher working in the areas of sustainable agriculture, animal husbandry and dairy science for over three decades, Dr. Dande has published 65 research papers in national, international peer reviewed and indexed journals. He holds four Indian National patents published in official Journal from Patent office. He is a recipient of two national awards - Rashtriya Gaurav (which translates to ‘National Pride’) Award from IIFS and Best Citizens of India Award from International Publishing House. Dr. Dande was honored to be a keynote speaker at International Journal of Arts & Sciences’ (IJAS) American Canadian Conference for Physical, Life and Health Sciences, Ryerson University at Toronto, Canada in June 2018 He is a member of editorial board and frequent reviewer of many international journals. He earned his Master of Science in Animal Husbandry and Dairying at Marathwada Agricultural University, Parbhani. He also earned Master of Philosophy in Zoology at Pune University, Pune and Ph.D. in Dairy science at Swami Ramanand Teerth Marathwada University, India.
Abstract:
India is the world’s largest milk producing country. Indian milk and the traditional milk products have been estimated to be worth INR 7000 Billion in 2016 and growing at a rate of CAGR 13% during 2010-2016 period. It’s expected to exceed INR 1800 Billion, growing at CAGR 15% by 2022. Out of the total milk produced in India, over 50% is converted into traditional dairy products, which are native to India and are developed through culinary skills, wisdom and experience gained over several millennia. The application of processes like concentration, co-agulation, desiccation, fermentation and the use of certain other ingredients have resulted into an array of more than 150 different types of traditional Indian dairy products. The wide array of indigenous milk products are poised to take strong industrial footing in the years ahead. The development and application of mechanized manufacturing technologies and unit operations such as pasteurization, application of membrane filtration, bio-preservation, osmotic dehydration, advances in packaging technology handled through organized sector will significantly improve the productivity and efficiency of the Indian dairy industry. In addition, factors such as increased health awareness, increasing purchase potential and global exposure is going to increase the demand of milk and traditional milk products in India. Being at this juncture, this talk covers the challenges in the Indian dairy industry and suggest solutions that if implemented, present a golden opportunity for Indian as well as international players operating in this domain.
- Food Science & Technology | Food Processing | Food Chemistry | Food Toxicology | Food Nanotechnology | Food Security
Location: Meeting Room 1
Chair
Yuanlong Pan
Nestle Purina Research, USA
Session Introduction
Yuanlong Pan
Nestle Purina Research, USA
Title: Food, nutrients and healthy brain aging
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 and longevity in people and pets. Both Mediterranean diet and Okinawan diet promote health and longevity and reduce risk of chronic diseases. Dietary antioxidants, omega-3 polyunsaturated fatty acids and B vitamins have been shown as protective factors against cognitive decline and Alzheimer’s Disease (AD). Brain aging is an inevitable process, but the rate of brain aging differs significantly among individual people and pets, depending on the genetics, food, nutrients and lifestyle. As a result, there are two primary outcomes of brain aging. In cases of healthy brain aging, elderly people or senior pets manage to maintain relatively normal brain function due to mild to moderate brain atrophy. The 2nd outcome of brain aging is accelerated brain aging. Seniors with accelerated brain aging suffer from Mild Cognitive Impairment (MCI) or dementia including AD in people or Cognitive Dysfunction Syndrome (CDS) in pets. Since brain atrophy is not a reversible process, AD and CDS are not curable. More efforts should be focused on developing nutritional interventions to promote healthy brain aging. Our studies have shown that diets formulated to address known risk factors for AD are able to enhance cognitive function in normal aging dogs, cats and improve clinical symptoms of dogs with CDS. Those data suggest that similar nutritional solutions may be developed to enhance cognitive function, promote healthy brain aging, reduce the incidence of AD and manage clinical symptoms of AD in people.
Mahmoud Abu Ghoush
Hashemite University, Jordan
Title: Use of plant essential oils to inhibit Salmonella enterica in hummus
Biography:
Mahmoud Abu Ghoush has completed his PhD in Food Chemistry, Food Safety and Processing in 2003 from Kansas State University, USA in the field of Food Science. He is an Associate Professor at the Hashemite University, Jordan. He has published more than 30 papers in reputed journals. He is the Dean of Applied and Medical Science College at the Hashemite University, Jordan.
Abstract:
This study aims to screen the antimicrobial activity of different essential oils against Salmonella and investigate the inhibitory effect of cinnamon or thyme oils against Salmonella and Mesophilic Aerobic Bacteria (MAB) in hummus. Different essential oils (thyme, sage, cardamom, laurel, rosemary, cinnamon, ginger, fir) were tested against five Salmonella serotypes. Salmonella-inoculated hummus was treated with 0.5 to 1.5% thyme or cinnamon oils (which exhibited the highest antimicrobial activity using disc-diffusion method with inhibition zones of 22.5-38.5 mm in diameter) and stored at 4 or 10 °C. Salmonella cells were not detected in hummus treated with 0.5-1.0% cinnamon oil by 7 and 1 d, respectively, at 4 or 10 °C. Cinnamon oil at 0.5-1.5% reduced the MAB in hummus by 1.3-4.6 log CFU/g at 4 °C. However, addition of 0.5-1.5% thyme oil into hummus reduced Salmonella by 1.0-2.9 log CFU/g, respectively, at 4 °C by 10 d. Thyme oil also inhibited growth of MAB in hummus and the count remained constant until the end of storage period at 4 °C. While at 10 °C, thyme oil showed lower inhibitory effect. Cinnamon and thyme oils were effective in inhibiting Salmonella in hummus. Using cinnamon and thyme oil may improve the safety and extend the shelf-life of hummus.
Katsuji Watanabe
Fukuoka Institute of Technology, Japan
Title: A newly developed method and System for microbial analysis and their use for food microbiology
Biography:
Katsuji Watanabe completed his PhD in April 1986 from Kyushu University. After being a senior researcher of National Agriculture and Food Research Organization, He became a professor of Fukuoka Institute of Technology in April 2010. He had stayed as a visiting researcher of Institut für Boden Biology, Germany from December 1994 to May 1995, and Center for Microbial Ecology, in Michigan State University, USA from December 2000 to May 2001. He has published more than 36 papers in reputed journals.
Abstract:
A newly developed method and system, most probable number method/multiple enzyme restriction flagment length polymorphisms analysis, will become an innovative microbial analysis technology. Although we can get all the genetic information through next generation sequencing methods, such as pyro-sequencing, we do not know whether the microorganisms are proliferative, dormant or dead. By using our method we can know both proliferating and dormant cells separately. Although the method can be used in various fields, I will introduce its use as an analysis method for the following 3 food microorganisms. 1. Various kinds of foods include lactic acid bacteria not only as starter culture but also as health supplement. As various kinds of lactic acid bacteria in food can not only be qualified, but also quantified easily, the method will be used to check starter culture for food processing and also to check ingredient labeling for health supplements. 2. To suppress unintended increases of putrefactive bacteria, which is important to prevent food poisoning. As we can get more precise information about which putrefactive bacteria will be increased by each of the preservation methods, the method can be used to search a suitable preservation method. 3. It has been difficult to evaluate a risk of multidrug resistant bacteria by uncultured-based methods, because bacterial phylogenetic positions had no-relation to the resistance. The method can be used as the risk analysis method of multidrug resistant bacteria, not only for food samples but also for environmental samples, and seems to be useful to prevent community acquired infection.