Day 2 :
Keynote Forum
Farnaz Maleky
The Ohio State University, USA
Keynote: Vegetable oil oleogels for nutritionally enhanced food products
Time : 10.05-10.40
Biography:
Dr. Farnaz Maleky is working as A/Professor at the Department of Food Science & Technology, The Ohio State University, USA. She has extended his valuable service for many years and has been a recipient of many award and grants. Her international experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in his wide range of publications in various national and international journals.
Abstract:
In this study we examined saturated fats substitutions in food products with gelled mono and poly unsaturated oils. Soy bean oil and high oleic soybean oil were gelled by rice bran wax or sunflower wax. After testing the networks stability and textural properties, we also studies the gelled matrix interactions with non-fat components by replacing 10-30% of liquid oil with water or skim milk. Samples syneresis, rheological behavior and thermal properties were evaluated. When samples storage and loss moduli and hardness remained consistent for 27-day storage period, variations were seen between gels with different water contents. These variabilities in the samples with 10 and 20% water was reduced significantly by addition of 1.67% glycerol monooleate. We also examined the possible applications of the oleogel networks made from vegetable oil, water, and skim milk in cream cheese and processed cheese products manufacturing, by using different processing conditions and ingredient formulations. Using Confocal Laser Scanning Microscopy (CLSM) the successful microstructural incorporation of the oleogels into both cheese samples was shown. Comparing the oleogel cheese products with cheese samples made with liquid oil and no gelator, it is revealed that the application of oleogel reduces the lipid particle size and makes fat globule size and shape similar to those of the control samples. Moreover, oleogel cheese samples, prepared with rice bran wax and high oleic soybean oil, displayed comparable textural attributes to the commercial controls.
- Food Packaging | Food Safety | Food Biotechnology | Post Harvest Technology | Sustainable Technology
Location: Q1
Chair
Michele Eskin
University of Manitoba, Canada
Co-Chair
Ajay Shah
AAS Food Technology Pty Ltd., Australia
Session Introduction
Ana Nurhasanah
Indonesian Center for Agricultural Engineering Research and Development-IAARD, Indonesia
Title: Design and tested a pilot scale of solar hybrid dryer for fermented cassava chips
Time : 10.55-11.25
Biography:
Ana Nurhasanah is working at Indonesian Center for Agricultural Engineering Research and Development, Indonesian Agency for Agriculture Research and Development, Ministry of Agriculture; Situgadung, Legok, Indonesia.Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.
Abstract:
A pilot scale of solar hybrid dryer for fermented cassava chips with wood-burning stoves as additional energy was designed and evaluated. The dimension of dryer was 9.2 m of length, 3.8 m of wide, and 3.54 of high, with capacity 768 kg. The dryer building was made from iron as main frame, polycarbonate sheet 2 mm of thickness as wall and cement as roof. Tray was made from stainless steel wire mesh with wood and iron as a frame. The test results gave that 768 kg of fermented cassava chip could be dried in 9 hours, in which 94.3% of initial moisture content becomes 9.4% of final moisture content. The thermal efficiency of dryer was 53.82% with the wood consumption rate of 28.5 kg/h.
H K Manonmani
Food Protectants and Infestation Control Dept. CSIR-Central Food Technological Research Institute, India
Title: Molecular approaches for the detection of food borne pathogenic bacteria and their toxins
Biography:
H.K. Manonmani working as principal scientist at CSIR-Central Food Technological Research Institute, India.Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.
Abstract:
Foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. The most common bacteria involved in foodborne illnesses are Campylobacter jejuni, Clostridium perfringens, Salmonella spp, Escherichia coli O157:H7, Staphylococcus spp, treptococcus spp, Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus etc. Conventional methods like cultures are almost labour intensive, time consuming and costly. Hence, molecular techniques have been developed for rapid, sensitive and specific identification of these bacteria and their toxins. The methods used such as PCR, Loop mediated Isothermal amplification technique (LAMP), Molecular beacon, aptamer based techniques, Aptamer-PCR, DNA microarray also named DNA chip or biochip, Immunological techniques like ELISA, recombinant antibodies etc are being developed for rapid detection of food borne pathogens.
Ruvini Liyanage
National Institute of Fundamental Studies, Sri Lanka
Title: Processed mung bean (Vigna radiata L. Wilczek) powder incorporated experimental diets modulate serum lipid and glucose concentrations in Wistar rats (Rattus norvegicus)
Time : 11.55-12.15
Biography:
Ruvini Liyanage has completed her PhD from Obihio University of Agriculture and Veterinary Medicine, Japan and worked as a Post-doctoral Research Fellow at the same university. She is the Head of the Laboratory of Nutritional Biochemistry at National Institute of Fundamental Studies, Sri Lanka. She has published more than 15 papers in reputed journals.
Abstract:
Hyperlipidemic states especially hypercholesterolemia with reference to lipoprotein disorder and hyperglycemia and hyperinsulinemia are generally accepted as major modifiable risk factors for development of coronary heart disease. Hence, much attention has been paid to dietary interventions that lower plasma cholesterol concentration among the population as a tool to prevent and treat coronary heart diseases. Legumes are candidates to such interventions as they have shown hyperlipidemic effects in humans and animals. Effect of processing on functional properties of legumes is not widely studied. This study was carried out to investigate in vivo hypolipidemic and hypoglycemic effect of processed mung bean (Variety MI 6) powder incorporated experimental diets in comparison with raw mung bean powder and casein powder in rats. Seven weeks old male Wistar rats were fed with 0.5% cholesterol+30% raw mung bean diet (RMD), 0.5% cholesterol+30% boiled mung bean diet (BMD), 0.5% cholesterol+30% sprouted mung bean diet (SMD) in comparison with 0.5% cholesterol+10.15% casein powder diet (CD). The serum glucose and serum triglyceride concentrations of RMD, BMD and SMD fed groups were significantly (P<0.05) lower than CD fed group whilst serum low density lipoprotein (LDL) cholesterol concentration in rats fed with BMD and SMD diets were significantly (P<0.05) lower than CD fed group were supported by significantly (P<0.05) higher soluble dietary fiber content in boiled and sprouted mung bean than that in raw mung bean. Thus processed mung bean incorporated diets modulated both serum lipids and glucose in Wistar rats.
Aamir Shehzad
University of Agriculture, Pakistan
Title: Physico-chemical and sensory attributes of ginger based marmalade
Time : 12.15-12.45
Biography:
Aamir Shehzad has completed his PhD from University de Nantes, France in 2010. Currently, he is working as Assistant Professor, at National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan. He has published more than 30 papers in reputed journals, both at national and international levels and has also been serving as an Editorial Board Member of different reviews. He has also supervised 23 Mphil and 4 doctoral students in addition to a number of undergraduate students. He has also presented his work in more than 20 different conferences at national and international levels.
Abstract:
Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functional/nutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibility, low cost and allied therapeutic claims. In current investigation, functional and nutraceutical product i.e. marmalade were prepared after supplementing with ginger enriched fractions against control (T0) to prove its health boosting perspectives. For marmalade prepared with 7% ginger powder (T1) and 3% ginger extract (T2) appeared to have non-significant impacts on color tonality, in total soluble solids, pH, acidity and brix. The substantial enhancement in brix was noticed during storage from 68.14±2.34 to 69.20±2.49 at 0 to 60th day, respectively whereas pH decreased from 3.68±0.13 to 3.45±0.12 and in the opposite pattern acidity increased from 0.60±0.02 to 0.74±0.05%. Hedonic response was also assessed using 9-point hedonic scale for the estimation of color, flavor, texture, sourness and overall acceptability of the patties and marmalade. Means squares for sensory evaluation of marmalade showed that all the parameters remained non-significant within the treatments and storage except spread-ability and only flavor and taste changed significantly with the treatment. During storage, scores assigned to taste decreased from 7.36±0.29 to 7.24±0.25. The overall acceptability was highly admired by nutraceutical extract based ginger marmalade. Conclusively, the findings of current exploration showed that gingerol present in ginger did not impact any deleterious outcomes on the sensory response.
- Workshop
Location: Q1
Session Introduction
Ayman H Amer Eissa
Minoufiya university,Egypt
Title: Monitoring of changing in cantaloupe quality under forced air cooling
Time : 13.45-14.45
Biography:
He is working as a Professor at Faculty of Agriculture, Minoufiya university, Shibin El-kom, Egypt. He has extended his valuable service for many years and has been a recipient of many award and grants. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.
Abstract:
Cantaloupe fruits (Cucumis melo) harvested at the mature stage were precooled by forced air cooling (1-2 m/s air velocity) at 5oC, 10oC and 15oC. Fruit temperature expectedly decreased from an initial level of about 36-38oC to the desired storage temperature of 15oC at the most rapid rate at 5oC, for about 45 min. Cooling time increased to 105 and 165 min when precooling temperature increased to 10oC and 15oC, respectively. During subsequent storage at 15oC with 90-95% relative humidity, precooled fruits were exhibit more desirable characteristics than that of non-precooled fruits (control), precooling was retard softening. Non precooled fruits “Control” turned ripe-soft after 15 days when firmness decreased to less than 10 N from about 90 N at the unripe stage.
- Poster
Location: Q4
Session Introduction
Tejinder Kaur
Punjabi University, India
Title: Effect of probiotic Pediococcus acidilactici MTCC 5101 supplementation on hemoglobin levels and gut microbiome among young anemic women of Punjab
Biography:
Tejinder Kaur is currently pursuing her PhD on Development of a Shuttle Vector for Heterologous Protein Expression in Food grade Lactic Acid Bacteria at Department of Biotechnology, Punjabi University, Patiala. She has 2 research and 4 review papers published in peer reviewed journals and conference proceedings.
Abstract:
Anemia is a multifactorial deficiency due to nutritional or non-nutritional causes more common in reproductive age women and young girls. Iron from vegetarian staple diet is poorly absorbed in the gut due to inhibitory dietary components. To overcome the condition, probiotic use for improving micronutrient absorption, is advocated. Since health promoting effects of probiotics are strain specific, each strain needs to be thoroughly investigated prior to use. Further, any dietary supplement needs to be carefully evaluated before mass application as to its effect on composition of gut microbial communities. Metagenomic analysis is presently the most comprehensive tool available for analysis of complex gut microbial communities. Present study was aimed at providing a probiotic strain as supplement for anemia amelioration. Further, in order to assess safety of such supplementation, normal unsupplemented gut microbiome was compared with that of subjects after supplementation. Ten (10) young anemic women were fed lyophilized probiotic, Pediococcus acidilactici MTCC 5101, for 4 weeks. Blood hemoglobin levels and metagenomic variations in fecal samples were analyzed at baseline and one week after intervention. Hb levels were improved after supplementation with no side effects reported. A total of 3762 bacterial communities were identified at baseline and 4421 after intervention. A decrease among Bacteroidetes (962 phylotypes) and increase among Proteobacteria (3246 phylotypes) was observed. Analysis revealed that a majority of eliminated species were human gut pathogens, which may be attributed to bacteriocinogenic nature of probiotic used. An improvement in Hb levels may be a result of improved iron bioavailability and/or absorption.
Divya Eratte
Federation University Australia, Australia
Title: Evaluation of in vitro digestion of co-microencapsulated probiotic bacteria and omega-3 oil in whey protein isolate-gum Arabic complex coacervates
Time : 14.45-15.30
Biography:
Divya Eratte is working as Faculty of Science and Technology, Federation University Australia, Ballarat, VIC 3353, Australia.Her experience includes various programs, contributions and participation in different countries for diverse fields of study. Her research interests reflect in her wide range of publications in various national and international journals.
Abstract:
Co-microencapsulated omega-3 rich tuna oil (O) and probiotic bacteria L. casei (P) powder was produced using whey protein isolate (WPI)–gum Arabic (GA) complex coacervate wall matrix system. The release behavior of co-microencapsulated omega-3 oil and viability of co-microencapsulated probiotic bacteria were carried out to understand its applicability as a controlled release delivery system. The in vitro digestibility of co-microcapsules (WPI-P-O-GA) and microcapsules (WPI-P-GA and WPI-O-GA) on sequential exposure to simulated salivary fluid (SSF), simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were examined. Co-microencapsulation increased the survivability of L. casei during simulated digestion. Surface hydrophobicity of co-microencapsulated L. casei was greater than that of microencapsulated L. casei indicating greater intestinal adhesion. However, there was no significant difference in the assimilative reductions of cholesterol by microencapsulated and co-microencapsulated L. casei. There was no significant influence observed on the release properties of omega-3 oil due to co-microencapsulation. However, the total omega-3 fatty acids in the released oil during in vitro digestion were found to be higher, when co-microencapsulated. Hence, the co-microencapsulation could protect the L. casei in delivering the viable cells and omega-3 oil to human intestine without any significant adverse effect on their functionalities and properties.
Biography:
Hye Jin Yoo is a Graduate School Student in PhD course at Yonsei University. She is Nutrigenetics/Nutrigenomics Laboratory, in Department of Food and Nutrition, led by prof. Jong Ho Lee. Her research focus is clinical nutrition; and is interested in studying interactions among nutrition, human metabolic profiles, and metabolic diseases. She has published 1 paper in reputed journal.
Abstract:
Abnormal nutritional status is common in the elderly and undernutrition status leads chronic low-grade increase of levels in circulating cytokine. The aim of this study is to investigate enhancement of insulin-like growth factor-1 (IGF-1) levels, which reflects nutritional status, and its correlation with changes in the cytokine levels after offering nutritional supplementation consisting of extra protein and energy to elderly with a risk of undernutrition. 56 non-diabetic, over 65-year-old participants, who are living independently in a community welfare center for the elderly, with a serum pre-albumin levels under 30 mg/dL and a BMI above 25 kg/m2 were included in data analysis. During 2-week intervention period, all subjects received oral nutrition support. Before and after intervention, they were followed for a 2-week pre- and post-intervention period, respectively; and they were required to maintain routine dietary life during the period. Following 2-week intervention, IGF-1, pre-albumin, transferrin, and total lymphocyte count (TLC) showed greater increase in comparison with the baseline. In addition, body weight was significantly increased, on the other hand, changes in tricep fold thickness were not observed. Interleukin-6 (IL-6) showed greater reduction and tumor necrosis factor-α (TNF-α) levels showed a decreasing tendency. Age had negative correlation with the levels of IGF-1, and had positive correlation with the levels of IL-6 and TNF-α at baseline. The changes from baseline (â–³) in levels of IGF-1 had positive correlation with age and had negative correlation with â–³IL-6 and â–³TNF-α. Based on the study results, we observed enchantment of nutritional status and reduction of cytokine levels through the oral nutritional supplementation during 2 weeks.
Biography:
Minjoo Kim has completed her PhD from Yonsei University. She is currently a Post-doctoral candidate in Research Center for Silver Science, Yonsei University. Her researches are focused on medical nutrition therapy in metabolic diseases, aging, nutrition-related metabolomics, nutriagenetics, etc. She has published more than 25 papers in reputed journals and has registered 3 patents (also, 10 patent applications).
Abstract:
We investigated whether high-protein enteral nutrition with immune-modulating nutrients (IMHP) enriched with β-glucan stimulates immune function in critically ill patients. In a randomized double-blind placebo-controlled study, 30 patients consumed one of three types of enteral nutrition: A control or IMHP with and without β-glucan. The IMHP with β-glucan group showed increases in natural killer (NK) cell activities relative to the baseline, and greater increases were observed in NK cell activities relative to the control group after adjusting for age and gender. The IMHP groups with and without β-glucan had greater increases in serum pre-albumin and decreases in high-sensitivity C-reactive protein (hs-CRP) than the control group. The control group had a greater decrease in peripheral blood mononuclear cell (PBMC) interleukin (IL)-12 production than the IMHP with and without β-glucan groups. In all patients, the change (Δ) in hs-CRP was correlated with Δ prealbumin and Δ PBMC IL-12, which were correlated with Δ NK cell activity and Δ pre-albumin. This study showed beneficial effects of a combination treatment of β-glucan and IMHP on NK cell activity. Additionally, strong correlations among changes in NK cell activity, PBMC IL-12, and hs-CRP suggested that β-glucan could be an attractive candidate for stimulating protective immunity without enhanced inflammation.
Suk Ho Kang
Ansan Agro-fishery Products Inspection Center, Korea
Title: A study on total mercury and methylmercury in deep-sea fish, commercial tuna and billfish in South-Korea
Time : 14.45-15.30
Biography:
Suk Ho Kang has completed his Master’s degree from Myong-ji University in South Korea. He is working for food analysis service in the Health and Environment in South Korea.
Abstract:
In this study, we tested for total mercury and methylmercury in 101 samples of the seafoods (deep-sea fish, commercial tuna and billfish) and 44 samples of fishery products circulated in South Korea. In the seafoods, total mercury was detected in all samples and methylmercury was detected in 92 samples of them. The detection rate of methylmercury was 91.1% in seafood. The mean concentration (mg/kg) of total mercury and methylmercury were 1.968±0.505/0.496±0.057 for billfish, 0.665±0.091/0.252±0.033 for deep-sea fish and 0.577±0.085/0.218±0.025 for tuna, respectively. The swordfish contains the highest level of total mercury (1.968 mg/kg) and methylmercury (0.496 mg/kg). In mabled rockfish, the ratio of methylmercury’s contents about total mercury’s contents was the highest as 66.5%. In case of fishery products, frozens made of 100% of raw material contained the highest level of total mercury and methyl mercury. The weekly intake of total mercury and methylmercury was calculated in 4.72% and 5.24% of PTWI, respectively. This study showed that the weekly intake of methylmercury from deep-sea fish, commercial tuna and billfish was less than the provisional tolerable weekly intake (PTWI) recommended by the joint FAO/WHO expert committee on food additives.
Biography:
Abstract:
Probiotics are defined as live microorganisms that, when administered in adequate amount, confer a health benefit on the host. Different bacterial strains have been known to enhance immunity by modulating host’s immune responses. Hence, use of probiotics as an effective and alternative mild strategy for the prevention and/or treatment of inflammatory and/or allergic diseases, is being strongly pursued by researchers worldwide. Animal and human studies have revealed strain-dependent immunomodulatory effects, involving stimulation and regulation of several aspects of natural and acquired immune responses. Although probiotic consumption has proven to be effective in the prevention and management of diseases such as acute gastroenteritis, diarrhea, Crohn's disease, pouchitis, cancers, diabetes, arthritis, etc., their efficacy in humans is still not well understood. Further, our knowledge is highly limited as far as the mechanism of probiotic immune modulation is concerned. Factors such as strain specificity, dosage optimization, frequency and time period of intervention/treatment required for different disease conditions among different population groups need to be thoroughly investigated for complete acceptance of probiotic therapy in routine practice. Presentation surveys the present scenario on the subject. It provides an overview of beneficial immunomodulatory effects exerted by probiotics, and possible mechanisms involved thereof.
Biography:
Minkyung Kim has completed her PhD from Yonsei University. She is currently a Post-doctoral candidate in Research Center for Silver Science, Institute of Symbiotic Life-TECH, Yonsei University, with Professor Jong Ho Lee. She has published 6 papers in reputed journals and applied 3 patents.
Abstract:
The aim of this study was to evaluate whether supplementation of α-linolenic acid (ALA) in perilla oil influences cardiovascular disease risk factors, including cholesterols, hemostatic factors, lipoprotein-associated phospholipase A2 (Lp-PLA2), and the relationship among them. Eighty-five (85) non-diabetic, borderline hypercholesterolemic subjects were divided into ALA group (n=42) and placebo group (n=43). At 8 weeks follow up, the ALA group showed significant increases in plasma ALA, and reductions in total- and LDL-cholesterol, Lp-PLA2 activity, and activated partial thromboplastin time (aPTT) compared to baseline. In the ALA group, the changed value from baseline were significantly greater in total- and LDL-cholesterol, oxidized LDL, apolipoprotein B, Lp-PLA2 activity, plasma ALA, aPTT and collagen-epinephrine closure time (C-EPI CT) than the placebo group before and after adjusting for baseline values. Changes in C-EPI CT were positively correlated with changes in plasma ALA, and changes in aPTT were negatively correlated with changes in Lp-PLA2. In this study, we found that ALA supplementation contributes to prolongation of C-EPI CT and aPTT and reductions of cholesterol levels and Lp-PLA2 activity, and these alterations could possibly be mediated by decreasing LDL-cholesterol oxidation, thereby reducing substrate available for Lp-PLA2.
Miso Kang
Yonsei University, Korea
Title: Effect of supplementation with Lactobacillus strains in overweight populations
Biography:
Miso Kang is a PhD student working at Yonsei University Clinical Nutrigenetics/Nutrigenomics Laboratory with Jong Ho Lee. She consulted on a variety of projects, involving qualitative and quantitative analysis to achieve acquisitions, restructurings, and strategic realignments with her team. She has published 1 paper in reputed journal.
Abstract:
We aimed to assess whether supplementation with two probiotic strains, Lactobacillus curvatus (L. curvatus) HY7601 and Lactobacillus curvatus (L. curvatus) KY1032, can affect metabolic intermediates and cause changes in adiposity. A 12-week double-blind, randomized, placebo-controlled study was carried out on 64 non-diabetic and overweight subjects. They were assigned to consume either the probiotic powder or the same product without the probiotics. To validate the metabolic changes, we conducted plasma metabolic profiling using ultra-performance liquid chromatography and mass spectrometry (UPLC-LTQ/Orbitrap MS). Compared to the placebo group, the probiotic group showed more significant reduction in their body fat percentage (-0.67%, P=0.018) and body fat mass (-717g, P=0.003) after 12 weeks of treatment. Notably, the levels of octenoylcarnitine (C8:1), tetradecenoylcarnitine (C14:1), decanoylcarnitine (C10) and dodecenoylcarnitine (C12:1) were increased in probiotic group than placebo group. Also, the alterations in the levels of the C8:1, C14:1, C10 and C12:1 acylcarnitines were negatively correlated with changes in body weight, body fat percentage, body fat mass and L1 subcutaneous fat area in the probiotic group. This study showed that probiotic induced weight loss and adiposity reduction in overweight individuals were related to increases in the levels of the medium-chain acylcarnitines.