26^th Euro-Global Summit on Food and Beverages April 12-13, 2023 Vienna, Austria

Biography:

Abstract:

Biography:

Ibtissam Bouhzam is a PhD student at the Campus of Igualada of the University of LIeida. In 2018, she obtained a Master degree in chemical engineering in Morocco and in 2020; she accomplished a second Master degree on key enabling technologies for food and bioprocessing at the polytechnic university of Catalonia in Spain. She is working now on efficiency and circularity evaluation and improvement in the agri-food sector within the industrial and computer engineering department of the Igualada Campus. She has participated in two conferences; Poster in the 13th International Conference on Life Cycle Assessment of Foods in Lima, Peru with the subject “Environmental impact and circularity of dairy products packaging” and Oral presentation in the 4th Online International Conference on Recycling and Waste Management in Washington, USA with the subject Can Spent coffee grounds be recyclable for added value application.

Abstract:

Biography:

Marianna Kocsis as associate professor teaches plant anatomy, morphology and physiology. Her recent research is focusing on the plant derived compounds in honeys. She is devoted to prove and emphasize the nutritional and medicinal value of different honey types. The close cooperation with the colleagues and students at the Department of Pharmacognosy created the successfully operating honey research group. Their studies also cover the bioactivity of honey, e.g. the antioxidant capacity and antimicrobial effect of this natural product.

Abstract:

Statement of the problem: Honey is a complex food, which has played an important role in human nutrition and medicine since ancient times. Its main nutritional constituents are carbohydrates; while proteins, minerals and polyphenols are present in low amounts. Some of the proteins originate from the plant source’s pollen, which can be used as a reliable indicator of honey’s floral origin. Other plant derived constituents of honey are macro and micro minerals. Although they are minor components, they contribute to the specific nutritional value of honeys and can help discriminate unifloral honeys. Hungary is one of the biggest honey producers in the EU with several uni and multi floral honeys; however, there is little information on their quality parameters. The aim of this study was to examine the pollen and mineral composition of four Hungarian honey types, in order to find their distinctive characters and to establish the unique nutritional value of each honey type.
Methodology & theoretical orientation: Samples included acacia (Robinia pseudoacacia), linden (Tilia ssp.), chestnut (Castanea sativa) and sunflower (Helianthus annuus) honeys. Their botanical origin was established by sensory characteristics, microscopic pollen analysis and spectrophotometric color determination. Macro (K, Ca, P, S, Mg) and microelement (B, Cu, Fe, Mn, Zn) content was derived from ICP-AES measurements.
Findings: The results of the melissopalynological analysis confirmed that each honey type was unifloral. Linden honey had significantly higher K content than the light-colored acacia and the darker sunflower honeys (Figure 1). Chestnut honey stood out from the studied honeys due to its extremely high Mn and Zn content.
Conclusion: Our results revealed that besides the traditionally used pollen profile, also minerals can be applied as markers to identify honey types. The unique mineral composition of acacia, linden, chestnut and sunflower honeys can contribute to their nutritional value.

Biography:

Guillermina Font is Professor of Toxicology at the University of Valencia in the Department of Medicine Preventive. She is director in Chief of the journal of Toxicology from the Association of Spanish Toxicology of which she is the honorary president. She is the director of the Master in Quality and Food Safety. She has been president of the Scientific Committee of the Spanish Agency of Food Safety and Nutrition. Her research deals with the evaluation of toxicological risks. She began on the analysis of residues of pesticides and veterinary drugs. Since the year 2000, she has been working on mycotoxins in food and feed, on aspects related to the impact of their presence and on the mechanisms of toxicity and its effects. She has presented her results in more than 190 articles in prestigious international journals as well as has participated in numerous international conferences presenting oral and poster presentations. With Professor Lara Manyes, who is now the head of the group, they have begun to study mechanisms and effects at the molecular level through the use of omic sciences.

Abstract:

Statement of the problem: Human exposure to mycotoxins is a global concern since filamentous fungi can contaminate food and feed from crops to ready-to-eat meals. Human urine bio-monitoring is a widely used technique to evaluate mycotoxins exposure, as an alternative to food correlation studies. The aim of this study is to investigate the association of socio-demographic, environmental and dietary variables with mycotoxins exposure in adult women.
Methodology & theoretical orientation: Urine samples obtained from female adult participants resident at the Valencian region (Spain) were analyzed (n=540). A validated multi-mycotoxin method using HPLC-Q-TOFMS was applied to determine the concentration of ten selected mycotoxins, Enniatin A, Enniatin B, Enniatin A1, Enniatin B1, Beauvericine, Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2 and Ochratoxin A, as well as simultaneously perform a screening of other untargeted mycotoxins and their metabolites. Mycotoxins associations were assessed by bivariate and multivariate regression models using participants’ socio-demographic and diet data collected through questionnaires.
Findings: Results showed mycotoxin exposure in 81% of samples. At least one mycotoxin was quantified in 151 samples. Most quantified mycotoxins were: Enniatin B [% of detection (concentration range)]=26% (1.0–39.7 ng/ml) and Enniatin B1=7% (0.5–14.4 ng/ml). Besides the ten-targeted mycotoxins, other mycotoxins and metabolites included in the METLIN PCDL database were identified and according to this, high incidence was observed for Deepoxy-deoxynivalenol (45%), Ochratoxin B (18%) and Ochratoxin α (17%).
Conclusion: Mycotoxin exposure was higher in rural areas as well as among participants with lower social class, passive smoking and beer consumers. It can be due to their consumption of cereals, legumes and fruits. On the contrary, processed meat intake was correlated with lower mycotoxin exposure. Women consuming more processed foods are less exposed. Studies are required to better evaluate the exposure to mycotoxins from different diets.

Biography:

Jordi Manes is full Professor of Nutrition and Bromatology of the Public Health Department of the University of Valencia (Spain) after 30 years, now director of Food Sciences Doctorate and coordinator of Erasmus exchange. He was Vice-Dean (6 years) and Dean (6 years) of the Faculty of Pharmacy and member of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (5 years). He has participated in more than 200 scientific articles and close to 200 conference communications, mostly internationally disseminated. His research work has dealt with the determination of anthropogenic and natural contaminants in food and his research in recent years has been focused on the mitigation of mycotoxins and toxigenic fungi in food through biocompatible methods and sustainable nutrition, especially using lactic acid bacteria fermentations on waste products from the food industry. Specifically, he directs the project “Biopreservation of sliced bread with fermented whey against mycotoxins and toxigenic fungi- Safety of use in the presence of carotenoids”.

Abstract:

Rice bran is one of the main by-products of the rice industry. In order to foster the development of the circular economy, the food industry is interested in looking for a possible application to revalorize this byproduct. Because of its composition, rice bran can be a good substrate for lactic acid bacteria fermentation. Biopreservation is a natural method for food preservation that has been widely studied with the aim of improving safety, preserving quality and extending the shelf life of food products. In this study, two strains of Lactic Acid Bacteria (LAB) 5H1 and 5L were fermented in different rice bran- media formulated. Then the media were characterized by determining pH, lactic acid, phenyl lactic acid, total polyphenols and antioxidant activity and finally its antifungal activity was evaluated. Subsequently, the ingredient based on fermented rice bran powder was developed. The bioactive ingredient obtained was characterized and introduced into the bread formulation at different concentrations (10 and 20%) to evaluate the impact on the technological properties and shelf life of the bread products. Technological parameters during fermentation and after baking were evaluated, such as fermentation height, water activity or specific volume. Finally, the ability of the ingredient to act as a biopreservative for bread products was evaluated by inoculating the breads with spores of Aspergillus flavus and Penicillium nordicum to assess their growth and mycotoxin production. The characterization of the ingredient carried out showed a good potential to be used in the preparation of breads, due to its chemical properties and its bio-preservative capacity. Finally, the bread studied showed an increase in shelf life of 2 days compared to the control samples, as well as a reduction in Aflatoxin production of 95.8-96.6% using the bioactive ingredient based on rice bran fermented at 10 and 20% respectively [Figure 1].

Biography:

Siringul Kayyum Lutipula received her bachelor’s in food science, Faculty of Sciences and Technology, XinJiang Agricultural University, XinJiang, China in 2007. In 2012, she was awarded the Master of Food Science by National University of Malaysia. She received her PhD in Food Science from the School of Chemical Science and Food Technology, Faculty of Science and Technology (FST), National University of Malaysia (UKM), in 2017. From February 2018 until now, she was appointed the lecturer at Medical Aromatic Plants Program, Department of Crop and Animal Production, Vocational School of Health Services, Health Sciences University, Istanbul, Turkey. Her main research interest is Biochemistry, Food antioxidants and Nutrition.

Abstract:

Response surface methodology using mixture design was used to determine the optimum ratio of meat and plant raw materials in the formulation of reduced calorie canned meat. Ten formulations covering the entire range of triangular simplex were subjected to sensory evaluation. Contour plot of sensory attributes showed that formulation containing 37.5-47.7% bean, 0-13% carrot, 41.3-52.5% meat produced optimum acceptance. A predicted optimum formulation containing 45% meat, 43% bean and 12% carrot together with two non-optimal formulations were selected and subjected to sensory evaluation to confirm the validity of the model. There was a significant difference (P<0.05) between the predicted optimum and the other two tested formulations. Results obtained that optimum formulation received the best sensory scores for most attributes tested. The optimum canned meat formulation contained 102 kcal/100 g which is two-third of the caloric value of a normal canned meat.

Biography:

I Kit Cheng did a master’s in Physics at Imperial College London, specialising in Space Physics. He joined UCL CDT in Data Intensive Science in 2019 and worked in a 6-month placement on reducing food waste in the hospitality and food service industry with a data-driven approach. He has published 4 research articles and presented at several conferences such as COSPAR and AGU.

Abstract:

The Hospitality and Food Service (HaFS) sectors are notoriously known for their contribution to the food waste problem. Hence, there is an urgent need to devise strategies to reduce food waste in the HaFS sectors and to decarbonise their operation to help fight hunger, achieve food security, improve nutrition and mitigate climate change. This study proposes three streams to decarbonise the staff cafeteria operation in an integrated resort in Macau. These include upstream optimisation to reduce unserved food waste, midstream education to raise awareness amongst staff about the impact of food choices on the climate and health and finally downstream recognition to reduce edible plate waste using a state-of-the-art computer vision system. Technology can be an effective medium to facilitate desired behavioural change through nudging, much like how speed cameras can cause people to slow down and help save lives. The holistic and data-driven approach revealed great potential for organisations or institutions that offer catering services to reduce their food waste and associated carbon footprint whilst educating individuals about the intricate link between food, climate and wellbeing [Figure 1].

Biography:

Yan Liu has completed her PhD from Lanzhou University and postdoctoral studies from Massachusetts General Hospital, Athinoula A. Martinos Biomedical Imaging Center. She is also a Lecturer at the School of Pharmacy, Lanzhou University. She has published more than 20 papers in reputed journals that have been cited over 70 times.

Abstract:

Alzheimer’s Disease (AD) is one of the most severe neurodegenerative disorders. Recently, there is no effective treatment drug for AD. Morus nigra (M. nigra) is a black mulberry and widely distributed fruit in the Moraceae family with various undiscovered biological activities. The study aimed to investigate the potential anti-AD effect of M. nigra. Mulberry Fruit extract (MF) was obtained from M. nigra and treated up to 1.00 mg/mL on transgenic AD Caenorhabditis elegans (C. elegans) models. MF inhibited Amyloid-β (Aβ)-induced paralysis symptoms by about 55.65 %, reduced Aβ accumulation more than 50% via immunoblotting and suppressed over-sensitivity to exogenous serotonin in C. elegans. Furthermore, MF decreased the Aβ oligomeric depositions in worm CL2006. MF activated the DAF-16 nuclear translocation and its downstream SOD-3 and GST-4. AD is a major age-related disorder. Therefore, MF treated or an aging test and proved to be expanded the lifespan of the worms up to 34.7%. Besides, we have evaluated the MF in vivo antioxidative properties, where MF reduced Reactive Oxygen Species (ROS) generations in C. elegans and remitted the activation of HSP-16.2 induced by the oxidative action of Juglone. Gene knockout and extended the lifespan of AD worms. However, RNA interference (RNAi) successfully silenced the daf-16 on the Aβ phenotypic paralysis proved by MF effect. Our results indicate that MF alleviates AD-Like symptoms by activating the DAF-16 insulin signal pathway in C. elegans. Therefore, this MF study may provide new insights for mulberry application in safe AD treatment and clinical study [Figure 1].