Day 1 :
Keynote Forum
Dr Koh Wee Yin
Universiti Malaysia Sabah
Keynote: Development of an Anti-Hyperglycemic Probiotic Pumpkin Juice Fermented by a Potential Probiotic Strain from Water Kefir Grains
Time : 10:00AM-10:45AM
Biography:
Dr. Koh Wee Yin is a senior lecturer in the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS). She has a Bachelor of Food Science degree with Honours in Food Technology and Bioprocessing from UMS and Doctor of Philosophy (Ph.D.) in Functional Food from Universiti Sains Malaysia. Her main research interests include the study of probiotics as food adjuncts, indigenous fermentation technology, and functional food product development. She and her research team had developed many food products from plant resources available in Malaysia. She and her team won numerous national and international innovation awards for utilizing plant resources such as seaweeds, pumpkin fruits, and coconuts. She participated in many conferences at national and international levels presenting and publishing research articles on the nutrient composition, antioxidative, physicochemical properties, fermentation kinetics, as well as biological activities and health benefits of plant-based functional foods.
Abstract:
Malaysia has abundant pumpkin crops, which contain numerous beneficial nutrients. However, fresh-cut pumpkin fruit has a short shelf life, and as a result, it is underutilized, with a lack of value-added pumpkin products available both locally and internationally. This research developed fermented pumpkin-based beverage that was produced by fermenting pumpkin fruit puree using natural water kefir probiotic strain with high anti-hyperglycemic properties, for preventing early stages of type-2 diabetes mellitus. The probiotic strain, Lactobacillus sp. K8, isolated from water kefir grains was found to be susceptible to conventional antibiotics, non-hemolytic, sufficiently survived after exposure to simulated gastrointestinal conditions, and showed higher alpha-glucosidase inhibitory activity comparable to the commercial probiotic Lactobacillus rhamnosus GG strain and was used to ferment the pumpkin-based beverage. A total of four optimum responses (minimal fermentation time, maximal overall sensory acceptability, maximal α-glucosidase inhibition, and maximal Lactobacillus sp. K8 survival in simulated gastrointestinal condition of the optimized beverage were achieved at fermentation temperature of 35°C, pumpkin puree content of 40% w/v, and inoculum concentration of 108 CFU/mL. The resulting beverage was evaluated for its physicochemical, sensory, microbiological, and probiotic properties during 56 days of refrigerated storage at 4°C. The results revealed that the optimized beverage contained proximate nutrients and minerals, demonstrated antioxidative capabilities, and inhibited alpha-amylase and alphaglucosidase in vitro. In addition, the beverage alleviated postprandial hyperglycemia in rats with type-2 diabetes mellitus. An antihyperglycemic fermented pumpkin-based beverage with at least 56 days of refrigerated storage stability was successfully developed using Lactobacillus sp. K8 isolated from water kefir grains. This functional beverage could be a potential dietary measure for preventing postprandial hyperglycemia in type-2 diabetes patients but further clinical studies are warranted to elucidate the beneficial effects.
- Food Science and Technology,Advanced Research and Trends in Food Sciences,Bio Active Constituents of Food,Food, Nutrition and Health
Session Introduction
Dr. Rashad R. Al-Hindi
King Abdulaziz University, Jeddah, Saudi Arabia
Title: Lytic kinetics of a cocktail of two Siphoviridae bacteriophages against Klebsiella pneumonia
Biography:
Rashad Al-Hindi has his expertise in evaluation and passion in improving the food, health and wellbeing following Saudi Arabia 2030’ vision. His long year’s of expertise in administration, educational institutions and research creates new pathways for improving under graduate student as well as postgraduate students and professionals in food science and technology disciplines as well as in healthcare environments. My team and I recent research provided excellent opportunities to further establish a research based institute on phage therapy/ biocontrol of multi drug resistant bacteria in foods.
Abstract:
Exposure to particulate matter (PM) and lipopolysaccharide (LPS) triggers pulmonary diseases such as chronic obstructive pulmonary disease by inducing oxidative stress and chronic inflammatory response in lung tissues. Cordyceps militaris grown on germinated Rhynchosia nulubilis (GRC) has been reported to exert anti-inflammatory and antioxidant effects (ref). To improve the efficacy of GRC, we synthesized chitosan nanoparticles encapsulated with GRC (GCN). Our study aims to investigate the anti-inflammatory activity and the underlying mechanism of GCN in PM and LPS-stimulated RAW264.7 macrophages. Compared to RAW264.7 cells treated with PM and LPS, GCN significantly decreased the expression of PM and LPS-induced reactive oxygen species (ROS). GCN significantly also decreased the production of PM and LPS-induced nitric oxide (NO). The mRNA expression of PM and LPS-induced inflammatory mediators such as interleukin-6 (IL-6), cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS) was decreased in GCN-treated RAW 264.7 cells. The inhibitory effect of GCN on the expression of phosphorylated c-Jun, and phosphorylated NF-κB was observed in PM and LPS-stimulated RAW264.7 cells, which is associated with reduced inflammatory mediators. Conclusively, our results suggested that GCN might be a potent therapeutic agent against PM and LPS-induced inflammation by blocking oxidative stress and inflammatory reaction in macrophages.
Sheila Ruiz Barbero
Nestlé Research Lausanne, Switzerland
Title: Impact of molecular structure in glassy food matrices
Biography:
Sheila Ruiz Barbero has a master's in Chemical Engineering, acquired at the University of Valladolid (Spain), and a PhD obtained at the Hamburg University of Technology (Germany). Her PhD was focused on studying the fundamentals of foam formation from supersaturated liquid with main application in the coffee industry. She joined Nestlé Research Lausanne in 2020 and her expertise is currently focused on Powder Science & Technology, in which she brings her experience on foaming, sorption kinetics and pressurized systems, but also her creative mindset to enable innovation and drive successes in projects.
Abstract:
Statement of the Problem: Food powders are often made of glassy materials with various compositions and molecular structures which may strongly impact their functional properties. However, the impact of molecular structure on molecular packing and its relationship with powder stability is very complex and is still not well understood. Therefore, this study aims to understand the molecular interactions between two or three ingredients from few experiments and extrapolate the knowledge to a wider range or compositions with the final aim of linking molecular packing and powder stability.
Methodology: A plasticizer is defined as a low molecular weight diluent that increases the molecular mobility by increasing the free volume in a polymer when it is present in a concentration higher than a threshold. A property of these plasticizers that is not usually considered is that, at low amounts, they can have an anti-plasticization effect. This means that they can act as a packing enhancer by filling the hole free volume which limits the molecular mobility despite decreasing the Tg. The identification of the threshold is key to understand the effect of adding small molecules on a selected polymer, which will predetermine the molecular mobility and, therefore, the stability. Other molecular structure properties such as branching have as well a strong impact on molecular mobility and are also investigated in this study.
Conclusion and Significance: The study of the molecular structure such as the presence of small molecules on a selected polymer or branching properties on molecular packing is key to predetermine the molecular mobility and, therefore, the powder stability. The generated knowledge can be applied to many fields in which the stability of powders is crucial, such in the potential use of more sustainable packaging.
Sorina Ropciuc
University of Suceava, Romania
Title: Honey authentication using the emission-excitation matrices
Biography:
Ropciuc Sorina is an engineer who graduated Faculty of Food Engineering, Stefan cel Mare University of Suceava in 2008 and biotehnolog graduated from Banat University of Agricultural Science and Veterinary Medicine, specialization: biotechnologies. Lecturer at Faculty of Food Engineeringe finished a doctoral thesis: "The variation pharmacologically useful elements in fruit Rosehips depending on the stationary"at Stefan cel Mare University of Suceava in 2013.Lecturer Dr. Sorina Ropciuc is a teacher at the Faculty of Food Engineering, Stefan cel Mare University, Suceava. Areas of expertise: food biotechnology, food quality characterization by rheology techniques, technology and quality control in the dairy industry, research on natural compounds or active principles of plants, honey authentication and adulteration detection, use of methods for food characterization (FT-IR, DSC, SEM, dynamic rheometer, Raman Spectroscopy, textural techniques etc) and high experience in statistical analysis using XLSTAT, Minitab, MathWorks, Statgraphic)
Abstract:
In this study it was carried out the usefulness of emission-excitation matrices in order to authenticate honey accordingly to their botanical origin. There were analysed 4 different honey types (tilia, sunflower, acacia and rape) using the emission-excitation matrices using a LS-55 Perkin Elmer fluorometer; the excitation was set between 280 to 500 nm and the emission was recorded between 320 and 700 nm. Fluorescence spectroscopy has a high selectivity by providing information about the presence of fluorescent molecules, and in addition fluorescence spectroscopy can be used in multidimensional mode by two-dimensional measurement of both emission and excitation. The highest intensities for the authentic samples were observed in the case of the samples of sunflower> rape> acacia> tilia. Each honey type exhibit unique emission-excitation spectra that can be used for the classification according to the botanical origin. The principal component analysis clearly separated the rape, sunflower and acacia honeys.
Gloria Edith Guerrero Ãlvarez
Universidad Tecnológica de Pereira, Risaralda, Colombia.
Title: Analysis by SPE and GC-MS of the phytosterols of the husk of Theobroma Cacao L. and evaluation of its antioxidant activity.
Biography:
Gloria Edith Guerrero-Álvarez Chemist and PhD in Chemical Science from Universidad Nacional Colombia. She is a professor from Chemical Technology program of the Universidad Tecnológica de Pereira (UTP) and director of the OLEOQUIMICA research group; ORCID: 0000-0002-0529-5835. Luisa Fernanda is an industrial chemist from the UTP, she has worked in the OLEOCHEMISTRY research group since 2018; ORCID: 0000-0003-3721-1082.
Abstract:
Globally, the cocoa husk is the largest byproduct of the chocolate industry, with Colombia being the fifth producer country in Latin America. Currently, there is a growing trend in studies related to this type of waste and its possible USES as: source of soil fertilizers, food for birds and animals, source of pectin and gums, processing of activated charcoal, processing of infusions, obtaining dietary fiber and bioactive compounds. The following study was carried out in order to take advantage of the cocoa husk to obtain phytosterols and evaluation of their antioxidant activity by three methods. Therefore, we obtained the nonpolar extract and its unsaponifiable fraction, we implemented a method for the extraction in solid phase of phytosterols, and its identification was made of gas chromatography mass spectrometry, by comparing the retention times with the standards Stigmasterol, βsitosterol, ,5α-Cholestane, Cholestanol and Ergosterol, as well as by comparing the pattern of fragmentation of the mass spectrum. Quantification was performed using the external standard method with a concentration range of 0.1-10 PPM. According to the standards used for the calibration curves, it was possible to quantify β-sitosterol (429.04mg 100g-1 of unsaponifiable matter) and Stigmasterol (83.68mg 100g-1 of unsaponifiable matter). Finally, the antioxidant activity of the unsaponifiable fraction was determined by DPPH, FRAP and ABTS, according to the methods used the antioxidant capacity was 4.768410-3 + 3.73 10-5 (mm et 100g1), 0.39487 + 0.02156 (mg Trolox 100g-1) and 7.3062 10-4 + 3.1690 10-6 (mm et 100g-1), respectively. The results obtained previously indicate that this byproduct could be a source of compounds with antioxidant activity and obtaining phytosterols, which are used in the industry as nutritional additives, generating an added value to this material.
Christopher Gerner
Joint Metabolome Facility, Faculty of Chemistry, University of Vienna, Austria
Title: Metabo-tip: a non-invasive metabolomics assay combining food exposomics with health implications
Biography:
Christopher Gerner studied biochemistry at the University of Vienna. After his post-doc in the labs of Rolf Schulte-Hermann, University of Vienna and Seamus Martin, Trinity College Dublin, he became Associate Professor at the Medical University of Vienna in 2003. 2012 he became full professor for bioanalytics, University of Vienna. Now he is heading the Department of Analytical Chemistry and the Joint Metabolome Facility, Faculty of Chemistry, University of Vienna.
Abstract:
Humans respond to food in an individualized fashion. This may be the main reason why it was difficult to define „healthy food“. Metabo-tip is an extremely sensitive assay based on the analysis of minute amounts of sweat collected from the tip of two fingers. After consumption of a normal meal, it eventually detects numerous food constituents making it into the blood in addition to pesticides, fungicides, insecticides and other agents contaminating the consumed food. Furthermore, endogenous metabolic responses to the consumed food are detectable, such as redox stress, hormonal responses, allergic reactions and other. By the use of causal models, Metabo-tip supports a unique design of experimental studies with regard to health implications of food, food supplements, ingredients and contaminants.
- Current Trends in Food Technology
Session Introduction
Dr Gideon Onuoha
The Federal Polytechnic Bauchi,Nigeria
Title: THE POTENTIAL OF EXTENDING THE SHELF LIFE OF MEAT BY ENCAPSULATION WITH RED CLAY
Biography:
Abstract:
Meat is a perishable food of good nutrition. Meat ranks among the most significant, nutritious, and favored food items available to most locals. It is a good source of protein (17-19%), depending on sources, and contains appreciable amounts of fat and moisture. However, it has a very short shelf life due mainly to its high moisture, fat, and other nutrient contents. Meat spoilage can result from microbial proliferation as well as inherent enzymes in the meat tissues. Bacteria contamination and permeability to both oxygen and water vapor are major concerns associated with spoilage of meat and its storage. Packaging is fundamental in the preservation and presentation of food. Red clay is a very common substance; hydrous aluminum phyllosilicate, sometimes with varying amounts of iron, magnesium, alkali metals, alkaline earth, and cation formed from sedimentary rocks. Furthermore, red clay is an extremely absorbent material and develops plasticity when wet due to the molecular film of water surrounding the clay particles but can become hard, impervious, brittle, and non-brittle and non-plastic when dry. In developing countries, the high cost of refrigeration technologies and most other methods of preserving meat are exorbitant and thus can be substituted with the less expensive and readily available red clay for the preservation of meat. Methodology: 1000g of lean meat was diced into cubes of 10g each. The sample was then divided into four groups labelled raw meat (RMC); raw in 10% brine solution (RMB), boiled meat (BMC), and fried meat (FMC). It was then encapsulated with 2mm thick red clay and then heated in a muffle furnace at a temperature of 600OC for 30min. The samples were kept on a bench top for 30 days, and a storage study was carried out. Results: Our findings showed a decrease in value during storage for the physiochemical properties of all the sample; pH values decreased [RMC (7.05-7.6), RMB (8.46-7.0), BMC (6.0-5.0), FMC (4.08-3.9)]; free fatty acid content decreased with storage time [RMC (32.6%-31%), RMB (30.2%-28.6%), BMC (30.5%-27.4%), FMC (25.6%-23.8%)]; total soluble solid value decreased [RMC16.20-15.07, RMB (17.22-16.04), BMC (17.05-15.54), FMC (15.3-14.9)]. Conclusion: This result shows that encapsulation with red clay reduced all the values analyzed and thus has the potential to extend the shelf life of stored meat.