14^th Food Engineering Conference November 28-29, 2016 Melbourne, Australia

Session Introduction

N A Michael Eskin

University of Manitoba, Canada

Title: Emerging green food processing methods: Nonthermal technologies

Time : 10.05-10.40

Biography:

N A Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book “Biochemistry of Foods”, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage

Abstract:

This paper will review the potential of nonthermal methods (pulsed electric field, high pressure processing, high intensity pulsed light, ozonization, ultrasound, cold plasma processing, ultraviolet and ionizing radiation) as safe and alternative green food processing strategies. The development of green processing technologies is a priority for industry in order to minimize the use of organic solvents as well as provide more energy efficient and economical methods. Examples of the advantages of some of these technologies will be presented including recent work in my laboratory using ultrasound for removing chlorophyll from hemp oil.

Marek Sikora,

University of Agriculture in Krakowie, Poland

Title: Polysaccharide hydrocolloids as the stabilizers of starch pastes and gels

Biography:

Dr. Marek Sikora is working as a researcher at Uniwersytet Rolniczy w Krakowie, Poland. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Non-starchy polysaccharide hydrocolloids (NPH), such as xanthan, guar and locust bean gums were tested as the stabilizers of the normal (NPS) and waxy (WPS) potato pastes and gels. NPS and WPS pastes without and with an addition of NPH were studied in terms of the flow curves and hysteresis loops areas, and the thixotropic properties were determined by the in-shear structural recovery as well as by apparent viscosity at constant shear of 50 s^-1 (with and without pre-shearing) tests. Susceptibility to retrogradation of two NPS (with various amylose content) and WPS upon an addition of NPH were also studied. For this purpose the viscoelastic and textural properties as well as syneresis of the chilled samples, stored up to 90 days were measured. It was stated that both the rheological and storage stability of the samples depended on the starch properties (amylose content and concentration) as well as on the quality and amount of NPH added. In order to keep the rheological stability, an important factor was the temperature of the samples’ preparation; while in order to keep the storage stability, the time of storage was the main factor. 

Session Introduction

Farnaz Maleky

The Ohio State University, USA

Title: Vegetable oil oleogels for nutritionally enhanced food products

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. 

Session Introduction

Dan Yang Ying

CSIRO Agriculture and Foods, Australia

Title: Engineering Solutions to Food Security Through Waste to Food Transformation

Time : 11.30-12.30

Biography:

Danyang Ying is working as Senior Research Scientist/Project Leader at CSIRO Agriculture & amp; Food, Australia. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

To feed the world in 2050 we need to increase total global food production by 70%. This will become increasingly challenging with a changing climate and limited arable land. By 2030, crop and pasture yield are likely to decline in many places. On the other hand, global food loss and food waste is high, estimated up to 30% of the food production. Transforming the waste to food could be one of the strategies to ease the pressure to food security. This presentation will report recent development and strategies to transform agricultural, horticultural and food industry waste into edible foods or food ingredients using a few case studies, including improving canola protein digestibility using extrusion; Stabilization of apple pomace for functional food ingredients and incorporation into extruded food products; incorporation of olive pomace into extruded food products. 

Chair

Michele Eskin

University of Manitoba, Canada

Co-Chair

Ajay Shah

AAS Food Technology Pty Ltd., Australia

Session Introduction

Kerri Choo

Curtin University of Technology, Australia

Title: The role of enzymes in value adding to seafood processing waste

Time : 12.30-13.00

Biography:

Kerri Choo has completed a Bachelor of Science with Honors in Food Science and Technology at Curtin University. She has experience working within the food manufacturing industry in quality assurance and research and development. Over the last 4 years she has specialized in post-harvest research in the seafood industry including export supply chain monitoring and product development. She currently works as a Research Officer at the Seafood Post Harvest Research Program at Curtin University collaborating with industry to develop value added products from seafood waste. 

Abstract:

Discarded processing waste generated by the seafood industry in Australia has financial and environmental repercussions. Seafood waste is a valuable source of protein, fats and minerals that can be recovered for use in food and other industrial applications. In Australia, only a small percentage is currently utilized with the remaining disposed in landfill, at a cost to processors. By adding proteolytic enzymes to the seafood waste at optimal conditions, it is transformed into a protein hydrolysate. Higher value products can be derived from seafood hydrolysates with further processing and extraction methods, including functional ingredients, flavorings, fertilizers and aquaculture feed additives. Hydrolysates produced using enzymes have shown to produce a higher quality product than the more traditional acid hydrolysis. The enzymes operate in milder conditions and significantly reduce reaction time; therefore decreasing production time and costs. It has also shown to increase product yield, improve the amino acid profile and reduce oxidation. The application of enzyme technology to process seafood waste provides new opportunities for seafood processors and other businesses to develop valuable products and minimize waste. This presentation will discuss several case studies on the commercial feasibility of using protease enzymes to transform existing seafood processing waste into high valuable products and the future opportunities arising from this research. 

Break: Lunch Break, 13:00-14:00@Restaurant

Andualem Sisay

Nation Media Group, Africa Renewal, New Business Ethiopia

Title: The Food Security Paradox in 21st Century Ethiopia

Time : 14.00-14.30

Biography:

Andualem Sisay Gessesse is an Ethiopian journalist with over a decade of experience in media and communications consultancy. The local and international publications he worked with and is still working for include: Capital newspaper of Ethiopia, The East African newspaper, www.Africareview.com, Daily Nation of Kenya, The Citizen of Tanzania, Daily Monitor of Uganda, www.newBusinessEthiopia.com, Africa Renewal of the United Nations, among others. In 2011, Andualem has won Journalist of the year Award by Ethiopian Foreign Correspondent Association in English language category. Andualem has also worked for international organizations such as, UNFPA Ethiopia office (United Nations Population Fund), Global Integrity, World Wide Web Foundation, Devex, Kifiya Financial Technology, Techno Brain Ethiopia and Starbucks and Microsoft East and South Africa wing through the PR firm - Bertolli & Associates of Kenya.

Abstract:

The second most populous nation in Africa after Nigeria with a population close to 100 million, Ethiopia is a predominantly agrarian nation which ironically remains one of the most food-insecure. Around 80% of Ethiopia’s population lives in rural parts of the country, hence dependent on agriculture. However, the country has not been able to feed itself and is often dependent on foreign food aid to feed millions of its population. In an attempt to overcome this chronic food self-insufficiency, the government recently has introduced an institution–Ethiopian Agricultural Transformation (ATA). ATA, which is being mainly financed by Bill and Melinda Gates Foundation, has been working with other global partners to boost the productivity of Ethiopian agriculture through the introduction of various technologies. Following the establishment of ATA, the country has also ratified a law that allows the use of genetically modified foods (GMOs). In addition, Ethiopia has also become among the priority countries of President Obama’s ‘Feed the Future’ program. This paper looks into the history of agriculture and food insecurity, previous attempts to trigger agri-revolution, the recently introduced law and subsequent undertakings and activities on the ground, achievements and challenges in relation to introduction of engineered seeds to Ethiopia and its journey towards food security. 

L. Giurgiulescu

L Mihaly Cozmuta and Bianca Valean Technical University of Cluj-Napoca, Romania

Title: Analysis of heavy metal concentration in some romanian white wines

Biography:

L Giurgiulescu is working as Editor-in-Chief for Carpathian journal of food science and technology. 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:

The research analyses heavy metals content in 9 white wines from different region of Romania. Wines were analyzed for Cu, Fe, Cd, Mg, Ca, Na, K, Ni Zn and Co using atomic absorption spectrophotometer Perkin-Elmer Analysis 800. K, Na, Mg and Ca present high concentration in white wines. Fe, Cu, Ni, Zn and Cd were in normal limit. Co was under the detection limit. Non-essential Co concentration was very low in white wines. Comparison with literature shows all heavy metal concentrations in the analyzed Romanian white wines to be below the limits designated by EFSA and Romanian Health Ministry.

 

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 60^th 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. 

Break: Lunch Break, 12:45-13:45@Restaurant

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 5^oC, 10^oC and 15^oC. Fruit temperature expectedly decreased from an initial level of about 36-38^oC to the desired storage temperature of 15^oC at the most rapid rate at 5^oC, for about 45 min. Cooling time increased to 105 and 165 min when precooling temperature increased to 10^oC and 15^oC, respectively. During subsequent storage at 15^oC 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.

 

Session Introduction

Ajay Shah

AAS Food Technology PTY Ltd., Australia

Title: High pressure processing: new opportunities for clean label processing

Time : 15.00-16.00

Biography:

Ajay Shah is working as Director of AAS Food Technology PTY Ltd., Australia. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals. 

Abstract:

There has been a growing demand by modern day consumers for fresher, healthier, less processed foods which are packaged for convenience with extended shelf life. One of the most successful developments to date by the food industry is high pressure processing (HPP). Pressures ranging between 100 and 1200 MPa have been considered as effective to inactivate spoilage and pathogenic microorganisms without the use of additives. HPP also provides good control of enzymatic browning in fruit and vegetable products including purees and juices. HPP causes minimal change to the food, thereby preserving nutrients and providing a taste, texture and appearance comparable to unprocessed product. HPP is a powerful tool to develop high quality purees, ready to eat meals and baby food with better nutritional and sensory qualities including texture. HPP will also assist in developing novel dairy products with increased shelf life.

Break: Networking & Refreshment Break, 16:00-16:15@Foyer

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. 

 

Hye Jin Yoo

Yonsei University, Korea

Title: Relationship between IGF-1 and proinflammatory cytokines with immune function after nutritional support in undernutritioned elderly

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.

Minjoo Kim

Yonsei University, Korea

Title: Effect of immune-enhancing enteral nutrition enriched with or without beta-glucan on immunomodulation in critically ill patients: A randomized placebo-controlled trial

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.

 

Shobha R Dhiman

Punjabi University, India

Title: Probiotics and immune modulation

Biography:

Shobha R Dhiman is UGC Research Scientist in Department of Human Genetics, Punjabi University, India. She has more than 35 research publications and 7 articles in peer reviewed journals, to her credit. She has attended and participated in more than 40 national and international conferences/seminars/symposia. She has attended 9 workshops and is Member of various committees in organized conferences/seminars/symposia. She is a Life Member of various professional/academic bodies.

 

 

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.

Minkyung Kim

Yonsei University, Korea

Title: Effects of α-linolenic acid supplementation on hemostatic factors and Lp-PLA2 activities in non-diabetic and hypercholesterolemic subjects

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.

Break: Networking & Refreshment Break, 16:00-16:15@Foyer

Chair

Michele Eskin

University of Manitoba, Canada

Co-Chair

Ajay Shah

AAS Food Technology Pty Ltd., Australia

Session Introduction

Mina Tirgar

University of Otago, New Zealand

Title: Flaxseed Protein Concentrates as Emulsifiers for Potential Plant-Based Food Fortification

Time : 16.15-16.35

Biography:

Mina Tirgar is currently a PhD student at University of Otago, New Zealand. She has completed a Bachelor’s degree in Food Science and Technology at Azad University, Science and Research Branch, Tehran. She continued her studies in Malaysia where she completed a Master’s degree in Food Science and Technology at University Putra Malaysia.

 

Abstract:

Emulsions are common forms of food products comprising of small oil droplets distributed in an aqueous phase. Emulsions are susceptible to destabilization through physicochemical phenomena. The most common way to improve the stability of emulsions is to add emulsifiers such as proteins and polysaccharides to prevent droplets accumulation by producing repulsive forces between droplets. Consumer interest is currently growing in plant-based protein emulsifiers due to reduced environmental impact and perceived nutritional benefits. Flaxseed meal is a good source of high quality protein (20–35%), but more knowledge is required on its extraction and functionality of the resulting protein concentrates. Flaxseed protein concentrates (FPCs) containing different levels of mucilage were prepared using (1) alkali extraction by isoelectric precipitation (A-FPC), (2) enzymatic extraction by hydrolysis of fibre (E-FPC) and (3) solvent extraction (ES-FPC) using ethanol (95%). The emulsifying properties of the 3 FPCs were compared in terms of protein solubility (PS), viscosity, oil droplet size, polydispersity (PDI), water holding capacity (WHC) and oil holding capacity (OHC). ES-FPC and A-FPC had the highest and lowest protein content respectively. All emulsions showed mono-modal droplet distribution with small particle size (≤0.45 µm). The highest (94.8%) and lowest (75.2%) solubility was recorded for E-FPC and ES-FPC, respectively. A-FPC showed the highest viscosity, water and oil-holding capacity. Overall, this study indicated that the flaxseed protein with a suitable amount of mucilage can meet the current consumer demand for plant-based protein and fibre in food emulsion systems. 

L Bidyalakshmi

National Institute of Nutrition-ICMR, India

Title: Nutrient composition and antioxidant activity of Rhus semialata, an underutilised fruit of North East India

Biography:

L Bidyalakshmi has completed her MSc in Applied Nutrition from Dr. N.T.R. University of Health Science in the year 2013. At present, she is pursuing her PhD from National Institute of Nutrition, ICMR in the Food Chemistry Division under Dr. R. Ananthan. Her work is based on the indigenous food system of the Meitei community of Manipur and its nutritional implications.

Abstract:

Underutilized foods have major contribution in the food security, nutrition, health, economic and environmental services. Fruits of Rhus semialata are underutilized foods which are grown and consumed in north eastern India. It has great application in the traditional medicine to cure various ailments. The study was carried out to determine the proximate composition, mineral content, vitamins, amino acids, fatty acids, antioxidant activity and total polyphenol content in the fruit. R. semialata fruit found to have 8.13% protein, 16.70% fat, 2.86% ash, 44.91% total dietary fibre, 24.62% carbohydrate. Minerals such as Fe, Ca, Zn, Mg, Mn, Cu and P were 1.45, 183, 1.45, 89.32, 0.65, 0.51 and 276 mg/100 g respectively. Vitamin content of R. semialata was 13.58 mg of ascorbic acid, 0.16 mg of B6, 0.161 mg of B5 and 0.628 mg of carotenoids in 100 g of edible portion. Sulphur containing amino acids were found to be limiting amino acids with a score of 65. Linoleic acid was the major fatty acid (48%) with total saturated fatty acids of 35.9% and total unsaturated fatty acid of 64.1%. IC 50 values of R. semialata fruit showed 7.5 mg/ml in DPPH assay, 1226 mmol in FRAP assay, 229 µmol ascorbic acid equivalent for water soluble extracts and 100 µmol trolox equivalent for lipid soluble extract in superoxide anion radicle scavenging assay with a total polyphenol content of 3.1 g GAE. Considering the presence of both primary and secondary metabolites, R. semialata could be a potential underutilized food source in terms of nutrients and phytonutrient application.

 

Fu Hua Li

South China University of Technology, China

Title: Effects of ultrafiltration and storage on polyphenol, color, and bioactivities of Mulberry (Morus indica L.) juice

Time : 16.55-17.15

Biography:

Fuhua Li is studying for a PhD at School of Food Science and Engineering at South China University of Technology. Her main areas of research is into naturally bioactive compounds, particularly for plant polyphenols. In detail, the composition and antioxidant activity of polyphenols, the effect of processing technology on polyphenols profile. Her research results were  mainly published in reputed journals, such as Food and Bioprocess Techology and Journal of Functional Foods, etc. 

Abstract:

The effect of clarification by 100 and 18kDa molar weight cut-off (MWCO) ultrafiltration membranes, as well as the storage period (1-2 months) on polyphenol profile, bioactivities (α-Glucosidase inhibition and antioxidant activities) and color properties of mulberry juice (MJ) were investigated. Results indicated that ultrafiltration processing (100kDa MWCO) enriched the phenolic compounds. Comparing to the crude, the clarified MJ showed improved color, α-Glucosidase inhibition activity (αIA) and antioxidant property. However, the excessive clarification by 18kDa MWCO membrane presented more losses of MJ polyphenols due to membrane fouling. At the end of the first one month, the crude MJ showed obvious instability in both the polyphenol content and their bioactivities, which were well retained or even enhanced in the filtered juice by 100kDa MWCO membrane. At the end of storage of two months, compared to MJ stored for one month, the clarified MJ showed significant improvement in contents of phenolic acids and flavonoids, as well as the bioactivities. Accordingly, ultrafiltration processing especially for 100kDa membrane favored the preservation of MJ polyphenols and their bioactivities.

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

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. 

Bridgette Naa Deedei Tagoe

University of Ghana, Ghana

Title: Qualitative and quantitative post-harvest losses of maize along the maize value chain in two regions in Ghana

Time : 17.35-17.55

Biography:

Bridgette Naa Deedei Tagoe is currently MPhil student at the Crop Science Department of the School of Agriculture, at the University of Ghana, Legon. She holds a BSc degree in Agriculture from the University Cape Coast and a Diploma in Post-harvest Technology also from the University of Ghana. She is also a trained Teacher by profession.

Abstract:

In recent times, maize has become first among other grains and cereals in terms of annual area planted in Ghana. Unfortunately, the crop suffers several losses, such as aflatoxin contamination along the maize post-harvest value chain which affects both quality and quantity before reaching the final consumer. A study was carried out to assess the qualitative and quantitative losses of maize along the maize value chain in two regions, Brong-Ahafo and Eastern Regions of Ghana. Questionnaires administered to key informant of the value chain established the main causative factors of post-harvest losses; such as losses due to the effects of insects, rodents, monkeys, birds, bushfires, ruminants (sheep and goats) and rainfall causing grains to grow mould since most farmers allowed drying on stalk before harvesting. Results from questionnaires, focus group discussion, transect walk and biophysical measurements indicated significant difference between the two regions: Mold (P-0.007), insect pest (P-0.005) and other pest (P-0.005). Laboratory analyses also showed the presence of free fatty acids and high levels of aflatoxins in most maize sampled, indicating poor storage. Change in moisture content reduced the volume and weight of the grains and was perceived as source of losses, hence the need for maize variety with less moisture content. The study revealed that even though responses from these value chain actors indicated that with the help of the extension workers they are abreast with several technologies to prevent losses, most value actors are not implementing what they learnt. There is therefore the need to use more innovative approach to help value chain actors in the maize industry to adopt methods for reducing post-harvest losses in the sector. The rapid loss assessment tool was observed to be an effective tool for assessing loss from the flow of the product.