Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 22nd Euro-Global Summit on Food and Beverages London, UK.

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Scientific Program Day 1
Scientific Program Day 2

Day 2 :

  • Poster Presentation
Location: Foyer

Session Introduction

Marijana Sakac

University of Novi Sad, Serbia

Title: HMF screening in honey
Biography:

Marijana Sakac was graduated from University of Novi Sad, Novi Sad, Serbia in 1984. She defended MSc and PhD at the Faculty of Technology, University of Novi Sad, Serbia in 1992 and 2000 in the scientifi c fi eld of Food Science. She was employed at the Faculty of Technology, University of Novi Sad, Novi Sad until 2007, since then she has been employed at the Institute of Food Technology, Novi Sad, Serbia. Her research interests are functional food, lipid oxidation, antioxidants, and polyphenols. Until now she published fi ve chapters, fi ve monographies published at the national level, 165 research papers and 245 research works presented at conferences.

Abstract:

Honey is characterized by a tendency to crystallize spontaneously at room temperature. Th e way to avoid crystallization during honey storage and handling is to apply thermal processing, but it can be followed by number of undesirable reactions, among which browning and color changes as well as the development of some food contaminants, e.g. formation of Hydroxymethylfurfural (HMF) occur. Th e generation of HMF also happens under inadequate handling and storage conditions of honey. For these reasons, the attention has been focused on the continuous screening of HMF in honey samples from the region of the Autonomous Province of Vojvodina (Serbia) and Eastern Slavonia (Croatia). Forty-fi ve honey samples of three honey types (acacia, sunfl ower and meadow) harvested in 2016 from Vojvodina and 45 samples of four honey types (acacia, sunflower, meadow and forest) harvested in 2017 from Vojvodina and Slavonia were analyzed for HMF. Th e separation and quantifi cation of HMF were performed using HPLC-DAD system. Th e maximum level for HMF (40.00 mg/kg) in honey originated from non-tropical regions was defi ned by Codex Alimentarius Commission. All honey samples harvested in 2016 fulfilled this requirement (HMF in the range of 0.44-8.20 mg/kg) except one sample (69.5 mg/kg) meaning that 2% of all samples were not in accordance with EU regulative. Contrary to 2016, in 2017 acacia honey possessed HMF ranging from 2.1431.8 mg/kg, while this parameter was in the range of 0.25-84.8, 6.95-150 mg/kg and 0.89-47.8 mg/kg for meadow, forest and sunflower honey samples, respectively, meaning that 33%, 17% and 40% of examined honey types had elevated HMF content. From the obtained results it can be concluded that there were a signifi cant number of honey samples in 2017 that had the HMF values above the maximum allowed, pointing out to inadequate storage or processing conditions of honey.

Pavle Jovanov

University of Novi Sad, Serbia

Title: Sport nutrition uptake of elite canoe sprinters during international competitions
Biography:

Pavle Jovanov was graduated at the University of Novi Sad, Novi Sad, Serbia in 2008. His MSc thesis was defended at the Faculty of Technology, University of Novi Sad in 2010 and PhD thesis at Faculty of Natural Sciences and Mathematics at the same University in 2014. He works at the Institute of Food Technology, University of Novi Sad in the scientific field of Food Science since 2009. His research interests are functional food, food safety and sport nutrition. Until now he has published more than 120 research papers.
 

Abstract:

Good nutrition choices can support the optimal sports performance of elite canoe sprinters during important international competitions. The choice of food intake, quantity and timing, fluids and certain supplements, can positively infl uence performance and recovery of athletes during competitions. However, differing eating arrangements when away from home may had a negatively impact on athlete’s food choice and potentially their performance. Although total calorie recommendations exist for athletes based on competition loads to ensure that they consume sufficient Total Energy(TE) to meet those requirements, little data is available to ascertain if canoe sprinters meet these recommendations during important international competitions especially during extreme environmental (hot, cold, altitude) conditions. Unsupervised use of various dietary supplements showed the necessity for evaluation of their intake during various international competitions during 2018 season. In this study 20 elite junior canoe sprinters (10 M and 10 F) recorded their dietary and supplements intake during 96 h at three diff erent international canoe events in order to quantify dietary intake in regard to energy and macronutrient content. All the athletes had at least 3 meals per day. Similar dietary supplements were consumed by all the athletes, among which whey proteins, vitamins and minerals, creatine, β-alanine were the most utilized, respectively. Th e results of macro and micronutrient intake suggested that athletes were consuming on average 400 g of carbohydrate (40% TE), 250 g of protein (30% TE) and 120 g of fat (30% TE) daily. Th e increased in energy derived from protein was caused because of the excessive use of protein supplements, followed by inadequate energy intake from carbohydrates. Th e recommended daily intake of vitamins and minerals was mostly overreached (B6, B12, C, E, K, K, Na), especially in case of liposoluble vitamins arising the necessity for the professional dietetic guidance.
 

Sekove Vodo

University of Tsukuba, Japan

Title: Valorization of sugarcane bagasse as an emulsifi er in O/W emulsion by Hydrothermal Liquefaction (HTL) pre-treatment
Biography:

Sekove Vodo is currently a PhD student at the University of Tsukuba, Tsukuba, Japan. Previously he worked in a raw sugar factory before proceeding to pursue his Masters at University of Tsukuba. His current research focus in the valorization of sugarcane bagasse especially with pre-treatment and its application in the food industry.
 

Abstract:

Sugarcane bagasse, the fibrous residue from raw sugar production mostly consists of cellulose, hemicellulose and lignin. It is a potential source of carbohydrates if valorized in the food industry rather than burning for energy production. For pre-treatments, HTL at subcritical conditions (<374°C and <22 MPa) is favored because chemical and biological treatments produce undesirable by-products, are expensive and time-consuming. As natural emulsifi ers, the oligosaccharides liquefi ed by HTL treatment can be suitable candidates to replace synthetic surfactants, provided that they have amphiphilic ability to stabilize emulsions. Th e objective was to formulate O/W emulsions stabilized by liquefi ed oligosaccharides from HTL. In the HTL reactor, 3% (w/w) grinded bagasse (50 μm) was treated at 220°C, 30 min and 1 MPa. Th e liquefi ed portion was vacuum fi ltrated and freeze-dried for 48 h, before redissolving it in 5 mM Phosphate buff er solution (0.5-4 wt%) as continuous phase. Polytron (10,000 rpm, 5 min) and high-pressure homogenization (100 MPa, 4 passes) achieved O/W emulsions with soybean oil before storage at 25°C. By increasing emulsifi er concentration the interfacial tension decreased from 26 mN/m to 18 mN/m. Th erefore, the HTL liquefi ed oligosaccharides can reduce the interfacial tension between oil and water, so that reducing their tendency to separate. Droplet sizes showed that O/W emulsions with 3% emulsifi er had better stability with d3,2 diameter of 272 nm aft er 6 days. Th us O/W emulsion with HTL treated bagasse was successfully prepared and showed stability, proving it has good emulsifying capability.