Day 1 :
Keynote Forum
Franco Pedreschi Plasencia
Pontificia Universidad Católica de Chile, Chile
Keynote: Extract of phenolic compounds obtained from tara (Caesalpinia spinosa) pods can mitigate acrylamide and hydroxymethylfurfural formation of chilean bread without affecting negatively its sensory attribute
Biography:
Franco Pedreschi Plasencia is full time Professor and Head of the Department of Chemical Engineering and Bioprocess of the Pontifical Catholic University of Chile. His research lines are: chemical food safety; computer vision applied to food technology, microstructure and physical properties of food. He has edited the book "Chemical Food Safety and Health" together with Zuzana Ciezarova in 2013. He has written 75 ISI publications (h index 24). He has been elected to the Committee of the Scientific Version of Nestlé Henri Prize since 2010 until now. Finally, he has revised several scientific papers in prestigious ISI journals.
Abstract:
Abstract
Chile is the second largest consumer of bread in the world and the first one in Latin America, reaching 96 kilograms per capita of bread per year. In addition, nearly 59% of the population consumes bread at least three times per week, being indispensable in the Chilean food. Chilean consumer preferences include foods that may contain considerable amounts of neo-formed contaminants (NFCs) such as acrylamide (AA) and hydroxymethylfurfural (HMF) which have been classified as potential human carcinogens. Hallulla bread, a Chilean highly consumed starchy food, contains considerable amounts of acrylamide and hydroxymetylfurfural, two potential carcinogenic neo-formed contaminants. The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod polyphenolic extract (TPPE) on the mitigation of AA and HMF in “hallulla” bread while minimizing undesirable changes in its final sensory attributes. The effect of different TPPE concentrations was evaluated (0-3000 mg/kg-1) over NFC formation during “hallulla” baking and its impact on sensory attributes was assessed and validated by a sensory panel. AA content was mitigated by ~90% at 1500 mg/kg-1 TPPE added to the bread pieces prior baking. A similar descriptive profile of the final product, with significant changes only in the crumb color was observed. HMF was mitigated by ~85% in bread pieces, when the highest concentration (3000 mg/kg-1) of TPPE was used. Our results highlight the potential of using polyphenolics from tara pod extracts to reduce the exposure of consumers to dietary neo-formed contaminants
Keynote Forum
Noel McDermott
Noel Mcdermott: Psychotherapy and Consultancy Ltd., UK
Keynote: De-schooling eating disorders
Biography:
Noel McDermott has over 35 years of professional experience in Health and Social Care. He qualified as a specialist Psychotherapist in 1996. He has experience up to Senior Management level in social services in care planning and management (children and families and adults); experience in Mental Health sector in CMHT and inpatient, outpatient, forensics, trauma, survivors of torture. He presented at many conferences previously including, BACP, iCAAD, BADTH, - previously organized and trained staff in a variety of organizations – Kids Co, Islington Social Services and Enfield Social Services. He is a Commentator for national news organizations in the UK on health issues
Abstract:
This presentation will look at providing models of care in the community in eating disorder, addiction and mental health recovery aimed at the prevention of in-patient admission. Additionally, it will explore how community care models can be used to prevent relapse upon discharge if an admission has already occurred. Care in the community in the UK context began in 1984 with a large transfer of services from inpatient care to community based care. The major areas were in the provision of care to those with mental health issues, disabilities and learning disabilities. Over the past decades, it has come to dominate all health care including eating disorder and additions treatment. This presentation will look at how we can utilize learning from these successful movements to plan care and interventions in people’s homes and communities to stabilize their mental health and eating disorder issues that will prevent unnecessary in-patient time. And enhance the in-patient experience where it is necessary. Aimed primarily at those working (or planning to work) in the private as well as public sector, this session will add to your knowledge base on common practices such as assertive outreach, care plan approach, team around a family, patient or child, care manager, care plan reviews and multi-disciplinary teams. And how we utilize these models to the private sector patients working with complex family systems.
- Food Chemistry | Food Science and Technology | Food Engineering | Food Adulteration | Food Processing | Food and Nutrition | Food Security | Food Analysis
Location: Amsterdam, Netherlands
Chair
Franco Pedreschi Plasencia
Pontificia Universidad Católica de Chile, Chile
Session Introduction
Kathryn Lawson-Wood
PerkinElmer Ltd, UK
Title: Rapid screening technique to determine authenticity and adulteration of herbs and spices
Time : 12:35- 13:05
Biography:
Kathryn Lawson-Wood is an Infrared Technical Applications Scientist at PerkinElmer and re-joined the organization in July 2017. Prior to this, she studied for a BSc (Hons) in Chemistry from the University of Surrey with an industrial placement year at PerkinElmer. Her role involved in the research include design and execution of application notes to demonstrate solutions for emerging food and environmental issues, with focus primarily on food packaging analysis and authenticity of herbs and spices.
Abstract:
Food fraud is a subject which has become increasingly prominent over recent years and is sometimes referred to as economically motivated adulteration (EMA). Compared with the often trace levels involved in accidental contamination, adulterants are usually added in substantial quantities in order to ensure greatest profit gain. Herb and spice trading incorporates a wide range of products from diverse origins around the globe, with some countries at higher risk of EMA. Adulterants, anything from cheaper plant material of similar appearance, to natural and synthetic dyes, to chemicals such as talc, not only negatively impact consumer confidence, but can also be detrimental to public health. Near-Infrared (NIR) spectroscopy is an already widely used technique in the food industry for quantitative analysis of nutritional and quality parameters. For dried materials like herbs and spices, NIR spectroscopy is the ideal solution as it is a non-destructive technique and requires no sample preparation, allowing the analyzed samples to be retained. Existing targeted approaches for adulterant screening require a quantitative calibration to be developed for each potential adulterant. Non-targeted screening approaches can determine when there is a potential adulteration problem but can neither identify nor quantify the adulterant. Adulterant ScreenTM, a semi-targeted screening method, combines the advantages of both targeted and non-targeted approaches, allowing easy detection and quantitative estimation of adulteration at relevant levels. A range of examples of herb and spice adulteration studies using NIR spectroscopy demonstrates the use of adulterant screening as a rapid screening method for suspect materials.
Liva Aumeistere
Latvia University of Life Sciences and Technologies, Latvia
Title: Trans fatty acid content in mature breast milk among lactating women in Latvia
Time : 14:05-14:35
Biography:
Liva Aumeistere has a Professional Bachelor's degree in Health Care (Dietitian) and a Master’s degree of Engineering in Food Science (Mg.sc.ing.). Currently, she is pursuing her PhD in Food Science Program at Latvia University of Agriculture. At present, she is a Researcher in the Research Institute of Food Safety, Animal Health and Environment BIOR.
Abstract:
Breastfeeding is a natural way to provide infant with most of the nutrients needed for proper growth and development. However, breast milk can also be a source for potentially harmful substances, like Trans fatty acids (TFA). The aim of this research was to determine TFA content in mature breast milk among lactating women in Latvia and to compare with data from other countries. The study was carried out from November 2016 until December 2017. In total, 71 mature milk (at least one-month post-partum) samples pooled within 24 hours were collected. Following TFA–elaidic acid (C18:1 n9t), vaccenic acid (C18:1 n11t) and linolelaidic acid (C18:2 n6t) were determined by GC‑FID instrument (Agilent; 6890N) equipped with an autosampler (Agilent; 7683 Series). TFA concentration was calculated and expressed as weight percentage (wt %) of total analyzed fatty acids (n=37). Average concentration for elaidic acid, vaccenic acid and linolelaidic acid was following – <0.1%, 1.20% and 0.19%, respectively. We observed lower elaidic acid content in breast milk, comparing to data from other countries but vaccenic acid content was one of the highest (see Table 1). Obtained results could be explained by different dietary patterns across the countries, however, we should analyses women’s’ dietary habits during lactation for further explanation. Regardless, lactating mothers should be advised to avoid foodstuff containing partially hydrogenated vegetable oils as industrially produced TFA consumption is associated with impaired development of an infant.
Zeev Wiesman
Ben Gurion University of the Negev, Israel
Title: 2D and 3D spectrums of 1H LF NMR energy relaxation times of lipids to characterize the effect of their morphological and chemical domains on oxidation and antioxidant efficacy
Time : 14:35-15:05
Biography:
Zeev Wiesman has completed his PhD from Hebrew University of Jerusalem, Faculty of Agriculture and Food Sciences. He is the Head of Phyto-Lipid Biotechnology Lab at the Faculty of Engineering Sciences, Ben Gurion University of the Negev, Beer Sheva, Israel. He has published more than 100 papers in peer-reviewed journals
Abstract:
A major stability issue of food and other products containing lipids is their susceptibility to oxidation and the efficacy of antioxidants which are a complex function of chemical structure, multiphase morphologies, and the effect of water interfacial forces on morphology and molecular distribution. These material parameters are difficult to characterize with current analytical methods, and for this objective we recently developed 2D and 3D 1H LF NMR spin-spin (T2) and spin-matrix (T1) energy relaxation time signal analysis for chemical and morphological mapping of liquid or solids containing lipids, for mechanistic studies of lipid oxidation and antioxidant efficacy in complex food materials. We shall discuss the 2D and 3D T1 vs. T2 graphs for lipid samples such as linseed oil, soya and rapeseed oils in comparison to their individual fatty acid components such as oleic, linoleic and linolenic oils. Furthermore, we shall emphasis how the fatty acid chemical structural variations from saturated, monounsaturated or polyunsaturated alkyl chains affect the oil's chemical and internal morphological domains and resultant susceptibility to oxidation. For example, we characterized the triglyceride linseed oil's aggregate structure domains on a 2D T1 vs. T2 graph and formed a dictionary of the different 1H energy relaxation time peaks with different molecular sites, and compared the spectral changes of 1H relaxation times with the individual fatty acids or their esters due to different internal liquid crystalline type morphologies of the triglycerides vs. the fatty acid oils. The chemical and morphological effect on oxidation and antioxidant efficacy is shown by changes in 1H energy relaxation times on 2D and 3D graphs. An example of the 2D energy relaxation spectrum for a lipid water emulsified food product mayonnaise will be described.
Alessandro La Mantia
University of Camerino, Italy
Title: Effect of cocoa roasting temperature and processing on chocolate polyphenols content
Biography:
Alessandro La Mantia is a Chemist, working in the Food Fraud Laboratory of the Italian Ministry of Agriculture. At the moment, he is in leave to complete his 3rd year of PhD at the School of Advanced Studies of the University of Camerino. He is expert in isotopic ratio mass spectrometry analysis of food matrices. He has published six full length papers and presented his results in more than 10 national and international meetings.
Abstract:
The health properties of cocoa have been known for millennia but, with the support of analytical chemistry and clinical studies, its real potential can be exploited. Among the reported beneficial effects, cocoa contributes to reduce blood pressure, glycemia, improve cognitive function. These effects have been attributed to a plethora of antioxidant compounds. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and the other phases of chocolate production. We studied the variation of polyphenols content during all the different phases of chocolate production, with a special emphasis on roasting (three different roasting temperatures: 79, 101 and 133°C). Three cocoa bean sample have been followed during all the process to produce chocolate by analyzing the total polyphenols content (Folin-Ciocalteu assay), the antioxidant power (FRAP assay), the epicatechin content (HPLC and GC/MS), and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: An increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (101°C), the higher polyphenol content was found after roasting originating an asymmetric bell-shaped curve. Epicatecin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data has the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems that roasting is able to free epicatechin from oligomers that can be partially reformed during the following treatments.
Maroua Ferdenache
French National Center for Scientific Research (CNRS) in Paris, France
Title: Preimaginal exposure to azadirachtin affects fecundity and oviposition site preference in two successive generations of Drosophila melanogaster (Diptera: Drosophilidae)
Biography:
Maroua Ferdenache has completed her Master's degree in Biology from the University of Annaba, Algeria, graduated with first class honors and she is the winner of the Doctoral competition. Last year, she got a scholarship to Paris-Saclay University. Now, she is pursuing her PhD at the French National Center for Scientific Research (CNRS) in Paris, France. She has participated in three conferences and till now, she has two papers in reputed journals
Abstract:
Azadirachtin, is a biorational insecticide, is one of the prominent biopesticide commercialized today and represent an alternative to conventional insecticides. In this study, we aimed at assessing the lethal and sublethal behavioral and physiological effects of azadirachtin on Drosophila melanogaster Meigen, 1830 (Diptera: Drosophilidae) as biological model. Early third instar larvae (L3) of parental generation (F0) were exposed topically to azadirachtin at two doses DL25 (0.28 µg) and DL50 (0.68 µg). Its effects were evaluated on fecundity and oviposition site preference with and without choice in two successive generations (F0: exposed and F1: non-exposed). Azadirachtin affected fecundity of flies by a significant reduction of the number of eggs laid of the two tested generations. Results showed that, females present a clear preference for oviposition in control medium. Pre-imaginal exposure (L3) to azadirachtin increased aversion to this substance in comparison to naive flies. Results strongly support that azadirachtin-induced transgenerationaly inheritance of behavioral traits that may be due to epigenetic modifications.