v international congress of food science and technology by
TRANSCRIPT
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V International Congress of Food Science and Technology by Jorge Calpe, Juan Manuel Quiles, is licensed under a Creative Commons Reconocimiento- No Comercial- Sin Obra Derivada 4.0 Internacional License.
Este proyecto ha sido financiado mediante una ayuda del vicerrectorado de
Politica de Formación y Calidad Educativa de la Universitat de València.
ISSN: 2341-2240
Editing in Valencia by: Asociación Valenciana de Estudiantes y Profesionales de Ciencia y Tecnología de los Alimentos
Jorge Calpe, Juan Manuel Quiles y Noelia Pallares AVECTA 2018
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Index
WELCOME 4
GENERAL INFO 5
SCIENTIFIC PROGRAMME 6
INDEX OF ABSTRACTS 9
INVITED SPEAKERS 16
ORAL PRESENTATIONS 27
POSTERS: FOOD CHEMISTRY / ANALYSIS 44
POSTERS: TECHNOLOGY 72
POSTERS: FOOD SAFETY 109
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Congress Coordinator: Giuseppe Meca.
Scientific committee Coordinator: Antonio Cilla & Reyes Barberá.
Scientific committee:
José Manuel Barat Baviera Department of Food Technology (UPV)
Houda Berrada Department of Preventive Medicine-Toxicology Area (UV)
Ester Carbó Valverde Department of Vegetal Biology-Edaphology Area (UV)
Antonio Cilla Tatay Department of Preventive Medicine-Nutrition and Food Science Area
(UV)
María José Esteve Mas Department of Preventive Medicine-Nutrition and Food Science Area
(UV) Isabel Fernández Segovia
Guadalupe Garcia Llatas
Department of Food Technology (UPV)
Department of Preventive Medicine-Nutrition and Food Science Area
(UV)
José Vicente Gil Ponce Department of Preventive Medicine- Food Technology Area (UV)
María Jesús Lagarda Blanch Department of Preventive Medicine-Nutrition and Food Science Area
(UV) Pedro V. Martinez Culebras Department of Preventive Medicine- Food Technology Area (UV)
Giuseppe Meca Department of Preventive Medicine-Nutrition and Food Science Area
(UV)
Hortensia Rico Vidal Department of Microbiology and Ecology (UV)
María José Ruiz Leal Department of Preventive Medicine-Toxicology Area (UV)
Luis Torres Asensi Dept. Biochemistry and Molecular Biology (UV)
Adela Valero Aleixandre Dept. Pharmacy, Technological Pharmacy and Parasitology (UV)
Organization committee:
Giuseppe Meca
Antonio Cilla Tatay
Amparo Gamero Lluna
Jorge Calpe Ruano
Juan Manuel Quiles Beses
Adrián SenentIbañez
Noelia PallarésBarrachina
Carlos Luz Mínguez
Raquel Torrijos Caparrós
Nune Sahakyan
Ana María Perez Adrián
Noemi Benlloch Gómez
Cristina Capella Moreno
Anabel García Barberán
Mª Elena García Talaya
Ángel Llopis Bernal
Ruth Martín Navarro
Silvia Mateo Civera
Marcos Navarro Mahiques
Anna Gimeno Herrera
Esther Llorens Zarzo
Andrés Llatas Mateu
Júlia Pérez Ara
Nutrition and Food Science Area (UV)
Nutrition and Food Science Area (UV)
Food Technology Area (UV)
Food Science and Technology and AVECTA’s President (UV)
Food Science and Technology PhD (UV)
Food Science and Technology Student (UV)
Food Science and Technology PhD (UV)
Food Science and Technology PhD (UV)
Master in Food Quality and Safety Student and AVECTA’s Vice president
(UV)
Food Science and Technology Student and AVECTA’s Secretary (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student and AVECTA’s Treasurer (UV)
Food Science and Technology Student (UV)
Food Science and Technology Student (UV)
Pharmacy Student (UV)
Food Science and Technology Student (UV)
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Welcome
It is our great pleasure that the V
th Congress of Students of Food Science and Technology
(AVECTA) is held at University of Valencia, Faculty of Pharmacy, Spainwith a new competitive and
attractive program. We want to extend a warm welcome and heartfelt respect to all invited speakers
from Italy and Spain, and also to the participants of this congress.
This congress has been held in Valencia from 2012 and we are proud of the results achieved from
academically and socially point of view. The number of the poster presentations increased, and the
scientifically contents are progressing every year.
This congress will surely foster the development in the Food Science and Technology in Spain
and in Europe.
The congress is dividedin invited plenary lectures, oral and poster sessions,organized to favor
meetings and interaction between participants with the aim of integrating different disciplines and put
together scientist and experts of different fields of Food Safety, Food Technology, Food Chemistry
and Food Analysis including several sessions on advances in applied research throughout the food
chain, industrial and networking actions.
We hope that this congress will provide an important forum for Spanish and international
colleagues to appreciate the current state of the art in Food Technology research and will be a unique
opportunity for discussion of solutions to today’s and tomorrow’s challenges.
Finally, we would like to address our grateful thanks to our students of the Valencian Association
of Students of Food Science and Technology, that greatly helped us to organize this congress:
without their enthusiastic participation, we could now host the FourthInternational Edition.
On behalf of the Organizing and Scientific Committees we would like to wish you an interesting
and enjoyable Conference in one of the most attractive Spanish corners, with fruitful discussion and
exchange of professional points of view from experts coming from different countries around the
world.
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General info
General map of Valencia
General map of Campus de Burjassot
Pharmacy Faculty Avenida de Vicente Andrés Estellés s/n 46100 Burjassot.
Valencia.
Subway: Line 4 Stop V. Andrés Estellés
Autobús: Líne 63 Stop V. Andrés Estellés
22/02/2018
08:30- 09:30 – Registration
09:30- 10:00 – Welcome ceremony
First Session of food companies
Chairman: Giuseppe Meca (University of Valencia)
10:00-
10:30
The role of the Food Technologist in Grupo Alimentario Citrus
R. Lacomba ALNUT (Alimentación y Nutrición Familiar) Spain.
10:30-
11:00
Labor opportunities in Wine Industry
J. Hidalgo Unión Vinícola del Este S.L. Spain
11:00-
11:30
Genomics Research: the companies view
A. Girós Sistemas Genómicos S.L. Spain.
11:30-
12:15 Coffee break
Second session of food companies
Chairman: Antonio Cilla (University of Valencia)
12:15-
12:45
Nutrition and Food Science in the Food Industry. The HERO Group and its institute of
infant nutrition
M.D Iniesta Hero Spain, S.A
12:45-
13:15
Brewing tale
A. Serrano, M. Lidner Tyris Craft and creative beers. Spain.
13:15-
13:45
Quality dreams becoming true
T. Cercós Importaco SAU, Quality, Innovation and Enviorment General Direction, Valencia (Spain)
13:45- 15:30
Lunch
15:30- 17:00 POSTER SESSION*
21:00 SOCIAL DINNER
23/02/2018
Third session:
Chairwoman: Houda Berrada (University of Valencia)
09:30-
10:00
Health, Nutrition and Functional foods: well-being from Sicilian food
A. Attanzio
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF),
University of Palermo, Via Archifiari 28, 90123 – Palermo, Italy
Oral presentations of students
10:00-
10:10
Caenorhabditis elegans as oxidative stress model induced by cholesterol oxidation products:
optimization parameters G. López-García
1, A. Cilla
1, R. Barberá
1, P. Martorell
1, S. Genovés
2, A. Alegría
1
1Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés
Estellés s/n, 46100, Burjassot (Valencia), Spain 2Biópolis SL, Parc Científic Universitat de València, Valencia, Spain.
10:10-
10:20
Mineral and Fatty Acid profiles of chia cultivated in Ecuador K.C. Miranda
1,2, C.M. Haros
2
1Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food
Technology (IATA-CSIC) Spain
2Cdla. Universitaria Salvador Allende Malecón del Salado entre Av. Delta y Av. Kennedy (University of
Guayaquil), Ecuador.
10:20-
10:30
Characterization of potential probiotic bacteria isolated from fermented dairy milk products A. Llatas
1, M. Werner
2, C. Luz
1, J. Mañes
1, G. Meca
1
1Laboratorio de Química de los Alimentos y Toxicología. Facultad de Farmàcia. Universitat de València.
España. 2Departamento de Ciência Animal, Escola de Ciências da Visa, Pontificia Universidade Católica do
Paraná. Curitiba, Paraná, Brasil.
10:30-
10:40
Use of High Hydrostatic Pressure to inactivate natural contaminating and inoculated Salmonella
typhimurium on Hermetia illucens larvae C. Marín
1, P. Salvatierra
1, A. Martínez
2, D. Rodrigo
2
1Universidad politécnica de Valencia. Escuela de Doctorado, Camino de Vera, s/n, Edificio 2E, 46022
Valencia 2Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones Científicas
(IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna (Valencia), España
10:40-
10:50
Antiviral effects of green tea extract in model food systems and under gastric conditions
I. Falcó1,2
, W. Randazzo1,2
, J. Rodríguez-Díaz1,3
, R. Gozalbo-Rovira1,3
, D. Luque4, R. Aznar
1,2, G.
Sánchez2
1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.
Valencia. Spain 2Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7,
46980 Paterna, Valencia, Spain 3Institute for Clinical Research of the Hospital Clínico Universitario, INCLIVA, Valencia, Spain
4Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología, ISCIII,
Majadahonda, Madrid, Spain
10:50-
11:00
Potential utilization of Yellow and Oriental Mustard Flours in loaf bread shelf life improvement
against mycotoxigenic fungi J.M. Quiles
1, R. Torrijos
1, F. Saladino
1, F.B. Luciano
2, J. Mañes
1, G. Meca
1
1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent
Andrés Estellés s/n, 46100 Burjassot, Spain 2School of Agricultural Sciences and Veterinary Medicine, Pontificia Universidade Católica do Paraná,
BR 376 Km 14, 83010-500, Sao José dos Pinhais, Brazil Session of Food Safety – Food Technology
11:00-
11:45 Coffee break
Fourth session:
Chairwoman: Guadalupe García Llatas (University of Valencia)
11:45-
12:15
Incorporation strategies of active compounds in packaging V. Gutiérrez-Aragonés 1AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia),
Spain
Oral presentation of student
12:15-
12:25
Liquid food pasteurization by filtration through particles functionalized with natural antimicrobial
compounds N. Peña-Gómez
1, M. Ruiz-Rico
1, I. Fernández-Segovia
1, J.M.Barat
1
1Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos,
Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
12:25-
12:35
Method comparison to detect Hepatitis E virus in lettuce and water samples W. Randazzo
1,2, A. Vasquez-García
3, M.A. Bracho
5,6, M.J. Alcaraz
4, R. Aznar
1, G. Sánchez
2
1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Molines, 50. 46100 Burjassot.
Valencia, Spain 2Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980
Paterna. Valencia, Spain 3Faculty of Animal Science and Food Engineering, University of Sao Paulo, Av. Duque de Caxias Norte,
225. 13635-900 Pirassunnunga, Sao Paulo, Brazil 4Microbiology Service, Hospital Clínico Universitario, Av. Blasco Ibañez, 17. 46010. Valencia, Spain
5Joint Research Unit in Infection and Public Health, FISABIO-Public Health – University of Valencia. Av.
Catalunya, 21. 46020. Valencia, Spain
6CIBER Epidemiología y Salud Pública, Valencia, Spain
12:35-
12:45
Transcriptional regulation of yeast Ribonucleotide Reductase in iron deficiency C. Ros-Carrero
1, L. Ramos-Alonso
1, P. Miró
1, M. T. Martínez-Pastor
2, S. Puig
1
1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC).
Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain) 2Departamento de Bioquímica y Biología Molecular, Universitat de València, Av. Doctor Molines 50,
46100 Burjassot, Valencia
12:45-
12:55
New technologies to evaluate satiety: validation of a novel app D. Planes-Muñoz
1, R. López.Nicolas
1, C. Frontela-Saseta
1, G. Ros-Berruezo
1
1University of Murcia, Department of Food Technology, Nutrition and Bromatology (Veterinary School)
12:55-
13:05
Orange juice extraction time reduction applying Dielectric Heating pretreatments. Effects on
quality and juice yield D. Alcañiz
1, R. De Los Reyes
1, M.D. Ortolá
2, A.M. Andrés
2
1Microbiotech (Company) Spain
2Universidad Politécnica de Valencia (University) Spain
Fifth session:
Chairwoman: Mónica Fernández (University of Valencia)
13:15-
13:45
Sustainability concerns, food trends and consumer choices B. Robles
1
1Food safety consultant and science writer on www.seguridadalimentariaconbeatriz.com, León, Spain
13:45- 15:30
Lunch
Sixth session:
Chairman: Francisco Barba (University of Valencia)
15:30-
16:00
Probiotics, intestinal microbiota and susceptibility to enteric viruses infection
V. Monedero1
Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain
Oral presentations of students
16:00-
16:10
Effect of substitution of nixtamalized maize flour by bean and chickpea flours on physicochemical
and sensorial properties of tortilla chips
E. Hernández-Olivas1, M.A. Rocha-Esparza
1, R. Talamás-Abudd
1, T. Galicia-García
1, N. Torres-Flores
1,
B. Ramírez-Wong2, R. Márquez-Meléndez
1
1Circuito No. 1, Nuevo Campues Universitario, Chihuahua, Chih. 31125 (Universidad Autónoma de
Chihuahua, Facultad de Ciencias Químicas), México 2Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo, Sonora 83000 (Universidad de Sonora,
Departamento de Investigación y Posgrado en Alimentos), México
16:10-
16:20
Probiotic-based strategies for promoting metabolic health I. López-Almela
1, E. Fabersani
1, I. Campillo
1, M. Romaní-Pérez
1, K. Portune
1, Y. Sanz
1
1Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology
(Consejo Superior de Investigaciones Científicas) Valencia, Spain
16:20-
16:30
Obtaining, purification and identification of antioxidative peptides from red tilapia viscera
hydrolysates L.J. Gómez
1, J.E. Zapata
1, B. Lomonte
2
1University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Group of Nutrition and Food
Technology, Colombia 2University of Costa Rica, Microbiology Faculty, Institute of Clodomiro Picado, Costa Rica
16:30-
16:40
Empiric and phenomenological modeling of enzymatic hydrolysis of bovine plasma N.A. Gómez
1, J.E. Zapata
1
1University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Nutrition and Food Technology
group, Colombia
16:40-
16:50
Impact of structure of gluten-free breads on its oral trajectory and sensory perception
P. Puerta, R. Garzón, C.M. Rosell, S. Fiszman, A. Tárrega Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
16:30– CLOSING AND AWARD CEREMONY
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INVITED SPEAKERS PAGE
THE ROLE OF THE FOOD TECHNOLOGIST IN GRUPO ALIMENTARIO CITRUS 17
LABOR OPPORTUNITIES IN WINE INDUSTRY 18
GENOMIC RESEARCH, THE COMPANIES VIEW 19
NUTRITION AND FOOD SCIENCE AND THE FOOD INSUTRY. THE HERO GROUP AND ITS INSTITUTE OF INFANT NUTRITION 20
BREWERY TALE 21
QUALITY DREAMS BECOMING TRUE 22
HEALTH, NUTRITION AND FUNCTIONAL FOODS: WELL-BEING FROM SICILIAN FOOD23
INCORPORATION STRATEGIES OF ACTIVE COMPOUNDS IN PACKAGING 24
SUSTAINABILITY CONCERNS, FOOD TRENS AND CONSUMER CHOICES 25
PROBIOTICS, INTESTINAL MICROBIOTA ANS SUSCEPTIBILITY TO ENTERIC VIRUSES
INFECTION 26
ORAL PRESENTATIONS PAGE
CAENORHABDITIS ELEGANS AS OXIDATIVE STRESS MODEL INDUCED BY
CHOLESTEROL OXIDATION PRODUCTS: OPTIMIZATION PARAMETERS 28
MINERAL AND FATTY ACID PROFILES OF CHIA CULTIVATED IN ECUADOR 29
CHARACTERIZATION OF POTENTIAL PROBIOTIC BACTERIA ISOLATED FROM
FERMENTED DAIRY MILK PRODUCTS 30
USE OF HIGH HYDROSTATIC PRESSURE TO INACTIVATE NATURAL CONTAMINATING
AND INOCULATED SALMONELLA TYPHIMURIUM ON HERMETIAILLUCENS LARVAE 31
ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT IN MODEL FOOD SYSTEMS AND
UNDER GASTRIC CONDITIONS 32
POTENTIAL UTILIZATION OF YELLOW AND ORIENTAL MUSTARD FLOURS IN LOAF
BREAD SHELF LIFE IMPROVEMENT AGAINST MYCOTOXIGENIC FUNGI 33
LIQUID FOOD PASTEURIZATION BY FILTRATION THROUGH PARTICLES
FUNCTIONALIZED WITH NATURAL ANTIMICROBIAL COMPOUNDS 34
METHOD COMPARISON TO DETECT HEPATITIS E VIRUS IN LETTUCE AND WATER
SAMPLES 35
TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDEREDUCTASE IN IRON
DEFICIENCY________________________________________________________________36
NEW TECHNOLOGIES TO EVALUATE SATIETY: VALIDATION OF A NOVEL APP 37
10
ORANGE JUICE EXTRACTION TIME REDUCTION APPLYING DIELECTRIC HEATING
PRETREATMENTS. EFFECTS ON QUALITY AND JUICE YIELD 38
EFFECT OF SUBSTITUTION OF NIXTAMALIZED MAIZE FLOUR BY BEAN AND
CHICKPEA FLOURS ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF
TORTILLA CHIPS 39
PROBIOTIC-BASED STRATEGIES FOR PROMOTING METABOLIC HEALTH 40
OBTAINING, PURIFICATION AND IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES
FROM RED TILAPIA VISCERA HYDROLYSATES 41
EMPIRIC AND PHENOMENOLOGICAL MODELING OF ENZYMATIC HYDROLYSIS OF
BOVINE PLASMA 42
IMPACT OF STRUCTURE OF GLUTEN-FREE BREADS ON ITS ORAL TRAJECTORY AND
SENSORY PERCEPTION 43
POSTERS
FOOD CHEMISTRY / ANALYSIS PAGE
POLYPHENOL RICH FOOD INTAKE AS A STRATEGY FOR AN IMPROVEMENT OF AGE-
ASSOCIATED COGNITIVE FUNCTION AND CARDIOVASCULAR RISK 45
VARIABILITY OF VITAMIN C, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT
CAPACITY OF BRASSICA VEGETABLES 46
AGRONOMIC ASSAYS WITH TREATED SPENT COFFEE GROUNDS IN ORDER TO
INVESTIGATE ITS TOXIC EFFECT ON EDIBLE PLANTS 47
A COMPARISON STUDY OF MARKETED PAN BREADS STUDY: INFLUENCE OF THE
CRUST IN THE COMPOSITION 48
OBTENTION OF AN OLIVE LEAF EXTRACT RICH IN ANTIOXIDANTS AND ITS
ENCAPSULATION IN SILICA SUPPORTS 49
IDENTIFICATION OF POLYPHENOLS EXTRACTED FROM OLIVE STONES BY HPLC-M 50
DETERMINATION OF STEROLS IN A BIOACCESSIBLE FRACTION OF HUMAN MILK:
VALIDATION METHOD 51
STUDY OF THE ANTIOXIDANT CAPACITY OF WHITE BREADS ENRICHED WITH
QUINOA (CHENOPODIUM QUINOA) FLOUR 52
METHOD IMPLEMENTATION TO DETECT HUMAN NOROVIRUS AND HEPATITIS A
VIRUS IN SEWAGE AND RECLAIMED WATER 53
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INFLUENCE OF THE ACOUSTIC ENVELOPE DETECTOR SETTINGS ON THE
EVALUATION OF FOOD CRISPNESS 54
LOW COST EXTRACTION OF FLAVONOIDS IN VEGETABLES 55
MINERAL CONTENT IN INFANT MILK POWDER BY ED-XRF DIRECT METHOD 56
FEASIBILITY OF FOURIER TRANSFORM INFRARED SPECTROSCOPY TO DISCRIMINATE
SWEET AND BITTER ALMONDS AND TO QUANTIFY ITS AMYGDALIN CONTENT 57
DETERMINATION OF METHYLXANTHINES AND FLAVANOLS IN COCOA POWDERS
WITH DIFFERENT ALKALIZATION DEGREES BY HIGH PERFORMANCE LIQUID
CHROMATOGRAPHY 58
FEASIBILITY OF NEAR INFRARED SPECTROSCOPY FOR THE DETECTION OF COCOA
SHELL IN COCOA POWDERS 59
EFFECT OF CHITOSAN ADDITION TO RICE AND WHEAT FLOURS-BASED BATTERS ON
THERMAL AND RHEOLOGICAL PROPERTIES 60
MONITORING OF CHEMICAL CHANGES AND OXIDATIVE STABILITY OF OLIVE OILS
FLAVORED WITH CINNAMON LEAF ESSENTIAL OIL DURING AN ACCELERATED
STORAGE TREATMENT 61
ASSOCIATION BETWEEN FOOD CONSUMPTION AND THE PERCEPTION OF HAPPINESS
IN MEN AND WOMEN WITH METABOLIC SYNDROME 62
DIFFERENCES IN THE FRUIT CONSUMPTION PROFILE BETWEEN MEN AND WOMEN
FROM A HIGH CARDIOVASCULAR RISK POPULATION 63
MODELLINGFIBRE ENRICHMENT EFFECT ON PHYSICOCHEMICAL PROPERTIES OF
COOKIES BY MEANS OF IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS 64
NON-DESTRUCTIVE CHARACTERIZATION OF RHEOLOGICAL PROPERTIES OF
VEGETABLE-BASED CREAMS USING IMAGE ANALYSIS OF LASER-DIFFRACTION
PATTERNS 65
SWEET AND BITTER ALMONDS DISCRIMINATION BY USING NEAR INFRARED
SPECTROSCOPY 66
COLONIC FERMENTATION OF STEROLS: OPTIMIZATION OF A GC-MS METHOD 67
ASSESSMENT OF MULTIPLE MYCOTOXINS IN PANETTONE AVAILABLE IN ITALIAN
MARKET 68
PREVALENCE OF AFLATOXIN M1 IN MILK AND DAIRY PRODUCTS: A REVIEW 69
12
EFFECT OF PROCESSING ON THE CONTENT AND PROFILE OF COCOA PROCYANIDINS
70
ASSESSMENT OF DEEP FRYING OIL QUALITY BY SMARTPHONE TEST 71
FOOD TECHNOLOGY
NANOMATERIALSIN THE FOOD INDUSTRY 73
LIPID DIGESTIBILITY IN SINGLE OR COMBINED FOOD 74
MECHANICAL PROPERTIES, HEIGHT AND ALVEOLAR STRUCTURE OF MUFFINS
FORMULATED WITH HEALTHIER SWEETENERS 75
IN VITRO MINERAL AVAILABILITY OF DIFFERENT BISCUITS 76
SATIATING EFFECT OF DIGESTIVE AND MARÍA BISCUITS 78
MATRIX EFFECTS AND INFLUENCE OF INTESTINAL CONDITIONS ON LIPID DIGESTION
OF DIFFERENT TYPES OF CHOCOLATES 78
EFFECT OF INCORPORATING TIGER-NUT (CYPERUSESCULENTUS) MILK CO-PRODUCT
ON BREAD-MAKING PROCESS 79
ENRICHMENT OF CEREAL CHIPS WITH FIBRE FROM A TIGER-NUT
(CYPERUSESCULENTUS) MILK CO-PRODUCT: IMPACT ON PROCESSING,
PHYSICOCHEMICAL AND SENSORIAL PROPERTIES 80
EFFECT OF CALCIUM CHLORIDE ON THE SENSORY PROPERTIES OF SPANISH STYLE
TABLE OLIVES 81
TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE REDUCTASE IN IRON
DEFICIENCY 82
FUNCTIONAL MEAT PRODUCTS 83
CAROTENOIDS INFLUENCE ON CHILLING INJURY DURING POSTHARVEST STORAGE
OF MANDARIN FRUIT 84
EFFECT OF HEAT TREATED OATS FLOUR USED IN THE SUBSTITUTION OF WHEAT
FLOUR BREAD-MAKING 85
EVALUATION OF QUALITY PARAMETERS AND BIOACTIVE COMPOUNDS IN TWO NEW
RED-FLESHED ORANGE MUTANTS 86
LECITHIN ENCAPSULATION OF CAVACROL TO OBTAIN ACTIVE POLYVINYL
ALCOHOL FILMS 87
EFFECT OF DIFFERENT TYPES OF CELLULOSE ETHERS ON RHEOLOGICAL BEHAVIOR
OF REDUCED-FAT COCOA FILLING CREAMS 88
CHARACTERIZATION OF THE LULO FRUIT (SOLANUMQUITOENSE LAM) AND THE
EFFECT OF HIGH PRESSURE HOMOGENIZATION ON ITS JUICE PROPERTIES 89
ESTABLISHMENT OF A SENSORY DETECTION THRESHOLD TRIAL FOR YEAST
FERMENTATION OF ORANGE JUICE 90
13
COMPARISON BETWEEN SPANISH AND PERUVIAN CONSUMERS’ PERCEPTION ABOUT
THE PRESENCE OF PALM OIL IN FOOD PRODUCTS 91
APPLICATION OF HYDROCOLLOID BASED EMULSIONS IN COCOA FILLING CREAMS:
STRUCTURAL PROPERTIES AND SENSORY ACCEPTABILITY 92
PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BAKERY PRODUCTS
MADE WITH DIFFERENT COCOA POWDERS 93
STARCH-GELLAN EDIBLE COATINGS WITH THYME ESSENTIAL OIL FOR POST-
HARVEST PRESERVATION OF APPLES 94
THERMAL PROPERTIES OF REDUCED-FAT FILLING CREAMS BASED ON MILK FAT
EMULSIONS 95
IMPROVING OF TOMATO SEED BY-PRODUCT ANTIOXIDANT ACTIVITY BY
ALCALASEHYDROLYSIS 96
CAN TIGERNUT (CYPERUSESCULENTUS L.) FLOUR BE USED FOR GLUTEN-FREE
BREAD MAKING? 97
GLUTEN FREE BREADS: DEFINING PREDICTORS FOR SELECTING RICE FLOUR WITH
ADEQUATE BREADMAKING PERFORMANCE 98
MICRO- AND NANO- CELLULOSIC FILTERS FROM RICE AND COFFEE HUSKS TO
IMPROVE PROPERTIES OF THE THERMOPLASTIC STARCH FILMS 99
OPTIMIZATION OF GLUTEN-FREE BISCUITS USING RESPONSE SURFACE
METHODOLOGY 100
ANTIFUNGAL ESSENTIAL OIL NANOEMULSIONS IN SALAD DRESSINGS 101
REGULATION OF YEAST FATTY ACID DESATURASE IN RESPONSE TO IRON
DEFICIENCY 102
WHEY PROTEIN FERMENTATION AS A PREDICTOR OF SATIETY 103
WHEY MILK SIMULATES THE IN VITRO PRODUCTION OF CCK AND GLP-1 THROUGH A
WHOLE SIMULATED INTESTINAL PROCESS 104
MANGO QUALITY ASSESSMENT BY OPTICAL AND MECHANICAL PARAMETERS
INTEGRATED IN A ROBOT GRIPPER 105
COUPLED EFFECT OF PULSED ELECTRIC FIELDS AND OSMOTIC DEHYDRATION OF
KIWIFRUIT MONITORED BY TD-NMR AND MICROWAVE SPECTROPHOTOMETRY 106
EFFECT OF THE ADDITION OF MICROALGAE BIOMASS ON BREAD DOUGH PHYSICAL,
TEXTURAL AND THEOLOGICAL PROPERTIES 107
ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OF NATURAL EXTRACTS OF FRUITS
AND LEAVES FROM THE REGION OF MURCIA 108
FOOD SAFETY
MULTI-MYCOTOXINS OCCURRENCE IN TUNISIAN POULTRY FEED 110
14
EFFECT OF SEVERAL CHEMICAL DECONTAMINANTS IN THE GROWTH KINETICS OF
MRSA AND VRE ON RABBIT MEAT 111
APPLICATION IN TURKEY MEAT OF A BIOPRESERVATIVE OBTAINED FROM A
STARTER CULTURE OF PEDIOCICCUSACIDILACTICI 112
PERFORMANCE AND VALIDATION OF FUSARIUM MYCOTOXINS AND ZEARALENONE
DETERMINATION IN TIGER-NUTS AND OAT BEVERAGES 113
DYNAMICS OF CELULAR AND EXTRACELULAR COMPONENTS OF SALMONELLA
TYPHIMURIUM BIOFILMS 114
DETECTION OF CLOSTRIDIOIDES DIFFICILE IN LIVESTOCK FAECES BY PCR 115
ROLE OF GUT MICROBIOTA DURING EARLY-LIFE ON THE DEVELOPMENT OF ASTHMA
116
USE OF ESSENTIAL OILS TO IMPROVE SAFETY OF TABLE OLIVES PACKAGED
WITHOUT BRINE 117
ARCHITECTURE OF THE BIOFILMS FORMED BY SALMONELLA TYPHIMURIUM ON
POLYSTYRENE AND GLASS CONTACT SURFACES AT DIFFERENT AGES OF
MATURATION 118
INNOVATIVE APPROACH FOR ANTIBODY PRODUCTION AGAINST OCHRATOXIN-A 119
EVALUATION OF THE CAENORHABDITISELEGANS INFECTION BY SALMONELLA
TYPHIMURIUM FED WITH AN INFUSION OF CAULIFLOWER (BRASSICA OLERACEA
VAR. BOTRYTIS) 120
OCCURRENCE OF MYCOTOXIN IN BEER AND WINE BEVERAGES BY GAS
CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM 121
HAPTEN SYNTHESIS AND POLYCLONAL ANTIBODY CHARACTERIZATION FOR THE
FUNGICIDE FLUOPICOLIDE 122
FOOD-SPOILING HELMINTHES IN HUNTED WILD BIRDS REACHING THE CONSUMER 123
APPLICATION OF PMAXX PRETREATMENT TO DISTINGUISH BETWEEN INFECTIOUS
AND INACTIVATED ENTERIC VIRUSES IN BERRIES 124
APPLICATION OF NATAMYCIN ON SLICED CHEESE: ANTIFUNGAL ACTIVITY AND
SHELF LIFE IMPROVEMENT 125
STUDY OF PVOH FILMS EMBEDDED WITH NISIN-PRODUCING BACTERIA FOR
ANTILISTERIAL FOOD PACKAGING 126
PRESENCE OF MYCOTOXINS IN JUICE BLENDS TREATED WITH HIGH HYDROSTATIC
PRESSURE 127
BEAUVERICIN AND ENNIATIN B: FROM HERBAL INFUSIONS TO YOUR BRAIN 128
CHARACTERIZATION OF ANTIBODIES AND BIOCONJUGATES FOR SPIROTETRAMAT
AND SPRITETRAMAT-ENOL RESIDUE ANALYSYS IN FOODSTUFFS 129
ANTIFUNGAL PACKAGING FOR EXTENDING THE SHELF LIFE OF SLICED BREAD 130
15
EVALUATION OF THE ANTIFUNGAL POTENTIAL OF YELLOW MUSTARD FLOUR
EXTRACTS AGAINST ASPERGILLUS AND PENICILLIUM 131
NON-DESTRUCTIVE MONITORING OF THE YOGURT FERMENTATION PHASE BY AN
IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS: CHARACTERIZATION OF
COW’S. GOAT’S AND SHEEP’S MILK 132
SHELF LIFE EXTENSION OF LOAF BREAD PRODUCED WITH SOURDOUGH FERMENTED
BY LACTOBACILLUS STRAINS 133
16
Invited speakers
17
THE ROLE OF THE FOOD TECHNOLOGIST IN GRUPO ALIMENTARIO CITRUS
R. Lacomba1
1 ALNUT (Alimentación y Nutrición Familiar) Spain.
Grupo Alimentario Citrus is a company holding with three different business. Currently we have 6
production plants, 10 farms covering 1,800 hectares and its own 10-hectare seedbed (HOLD Baby Plant).
The various units of Grupo Alimentario Citrus employ over 1,250 workers and in 2015 produced a total
turnover of nearly 170 million euros. Our Food Science and Technology people work in different areas,
mainly in the Innovation and Quality Area:
The innovation ingredient is the key cornerstone of our success. We constantly strive to offer
solutions adapted to the tastes and needs of current consumers. We seek to make life easier for those who
wish to follow a healthy diet and have little time to cook.
At GAC we view innovation as a cross-sectional pursuit, which is present in all of our processes:
from the study of new methods of cultivation to the packaging in which we present the final product. All
of this has a single goal: consumer satisfaction.
Every year, we invest around 2 million euros in R&D&i, which in 2015 translated into 39
innovations, mainly launches of new products and improvements to existing ones.
The objective is always to offer healthy and tasty products that are easy to cook or consume, in order
to respond to current consumption trends.
We manage a total quality model. This Model allows us to guarantee the maximum level of food
safety, freshness and quality, from the seed to the fork, as well as control our production and distribution
chain. Among other factors, it includes Supplier management model, based on long-term planning,
Traceability and Positive release applied to all batches produced at our plants.
All our plants have their own quality control laboratory –one of them has international accreditation
(ISO 17025)–, and we have obtained the most stringent, food safety and quality international
certifications. Likewise, our agricultural suppliers have the international certification Global G.A.P.
18
LABOR OPPORTUNITIES IN WINE INDUSTRY
J. Hidalgo (CEO)
UNIÓN VINÍCOLA DEL ESTE S.L. PI El Romeral, c/ Construcción 74, 46.340, Requena, Valencia, Spain
Food and agriculture industry is the most important activity in Spain (22% industrial GDP). Wine
industry is one of the most important ones exporting more than 2.600 M € in 2.015. Specialized
technicians are required to cover all the productive aspects during production processes. Graduate in Food
Science could cover part of the necessities of wine industry in these areas: raw materials control (grapes,
must or wine inputs, raw materials and oenological supplies), laboratory analysis, quality control,
microbiological control and production management. Our company UNIÓN VINÍCOLA DEL ESTE
produces around 4 million bottles of Cava (sparkling wine – traditional method) and crushes around
16.00 Tons of grapes. We have 35 employees, 6 of them with degrees related with Food Science (wine-
makers, chemists and agronomic engineers).
19
GENOMICS RESEARCH: THE COMPANIES VIEW
A. Girós, G.P. Bernet, J. Ozáez
Agrigenomics Department (Sistemas Genómicos S.L.) Spain
Sistemas Genómicos S.L., founded 20 years ago, is a biotechnological companyglobally devoted to
research, development and commercialization of analytical applications based on DNA and RNA
techniques. We are a multidisciplinary team of over 115 people, including biologists, engineers,
technologists, medical doctors, bioinformaticians, etc., most of them PhD, all of them working together
and trying to achieve excellence in their daily work.
Sistemas Genómicos is organized in two main areas: the Agrigenomics area and the Biomedical one,
both working in Genetics and Genomics. With focusin research, National and European research projects
participations, and new developments to improve our test catalogue, both areas also put special interest in
designing and producing molecular kits that enable our customers to do in their own laboratories the same
analyses we perform at the company.
In the Agrigenomics and Molecular Microbiology Lab we offer food analysis services fordetection
and quantification of transgenicmaterial,detection and identification of microorganisms,detection of food
allergens and food fraud avoidance by identificationof the animal speciescomposing any food.
Next Generation Sequencing (NGS) is another working area for the Agrogenomics Lab. We offer a
specific approach of Genotyping with applications on many areas related with plant and animal breeding,
as well as other techniques involving the NGS like Whole Genome Sequencing, Transcriptome analysis
and Metagenomics.
All our processes are under high quality standards and most of our analyses are accredited by the
National Accreditation Authority, ENAC.
20
NUTRITION AND FOOD SCIENCE IN THE FOOD INDUSTRY. THE HERO GROUP AND
ITS INSTITUTE OF INFANT NUTRITION.
M.D Iniesta1, L.M. Sanchez-Siles
2
1
Hero Institute for Infant Nutrition, 2R+D Department, Hero Group, Spain. Av. de Murcia, 1, 30820,
Murcia.
Food science/technology and nutrition professionals work in different areas such as food chemistry,
product development, sensory science, production, safety, regulatory, consumer research, innovation and
health which can lead to a wide range of different careers in the food industry. The combination of skills
owned by these different professionals is essential for the development of innovative healthy products.
Hero is an international food and nutrition company whose mission is to “delight consumers by
conserving the goodness of nature”. Extant research shows that food preferences are developed early in
human life and may persist in later childhood and adulthood. Consequently, it is a responsibility of baby
food companies’ R+D departments to design and develop products that improve the diets of young
children from the nutritional and sensorial point of view. Hero offers a unique approach to infant and
toddler nutrition by incorporating the latest scientific evidence to ensure that Hero’s infant and weaning
foods support the development and growth of babies and toddlers into healthy children and adults.
This presentation will explain how food science/technology and nutrition professionals fit in the food
industry. The presentation will focus on the different profiles/skills of professionals, with a special
emphasis on the ones working on research, development and innovation areas. The latest and most
relevant areas of food and infant nutrition research will be described. Then, we will explain and discuss
the main role of the Hero Institute of Infant Nutrition as well as its network of academic collaborations on
the nutrition and food science fields.
21
BREWERY TALE
A Serrano, M. Lindner
Tyriscraftbeers. P. Industrial Fuente del Jarro (Paterna) c/ Ciudad de Sevilla, nº16
Water, malt, hop, yeast, that’s how this story begins. The story of the most known valencian craft
beer. It was 2009 when two beer lovers, Daniel Vara and Gonzalo Abia, undertook the Tyris project, to
give Valencia its own beer, inspired by the greatest european beers, its quality and genuineness. And so
Tyris was born, real beer made in Valencia. With illusion, looking for the excellence, and the aim to offer
the highest quality in the ingredients, innovation in brewing and flavours, without forgetting tradition.
From its valencian roots Tyris has achieved to reach international markets after conquering the national
one, with a model based on the value of the product and proximity to customers, as an active and
vivacious company. In 2018 Tyris will grow with its new plant in Paterna, going from brewed 300.000
liters to one million liters of beer, without losing its essence, its soul of craft beer made in microbrewery.
Its openness to the world brings new challenges in quality and international standards. In a market like the
beer one, undergoing a process of transformation, after the boom of craft microbreweries, Tyris is
consolidated with its fresh and unique business model.
22
QUALITY DREAMS BECOMING TRUE
Teresa Cercós Fortea
Importaco SAU, Quality, Innovation and Enviorment General Direction, Valencia (Spain)
In Quality departments we use to face two types of dreams: one of them is “zero complaints” and the
second one is to achieve customer’s satisfaction. But usually we make our Quality travel alone, with only
our technical skills, which are really necessaries, but we forget that to achieve the goal we need our
fellows travelling with us. A well design Quality model and a bit of Team working could be the perfect
recipe to succeed. In this presentation we are going to talk about our “Quality Model” and how we
manage this team working taking into account that almost all our suppliers are abroad and part of our
Quality team too, and that we face the big challenge of working with some of the most demanding clients
in the world.
23
HEALTH, NUTRITION AND FUNCTIONAL FOODS: WELL-BEING FROM SICILIAN FOOD
Alessandro Attanzio PhD
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF),
University of Palermo, Via Archirafi 28, 90123 - Palermo, Italy
Nutritional research is currently aimed at understanding relationships between diet and health to
bring into light functional food, capable of preventing, and eventually curing, various age-related and
inflammation-based disorders, including cardio-vascular diseases and cancer. In this perspective, we have
long been studied Sicilian green food and derivatives, i.e. cactus pear fruit, manna from fraxinus and
honey from black honeybee.
Redox-active polyphenols are the most represented phytochemicals capable of affecting cell
pathways inducing defensive responses. In this context, cactus pear fruit appears unique, in that it is
characterized by betalain phytochemicals, i.e. red betanin and yellow indicaxanthin. While betanin is the
pigment in red beet, indicaxanthin is only present in the cactus pear, among the edible fruits. We first
studied chemical, physico-chemical, antioxidant and reducing properties of indicaxanthin, and
bioactivities, from anti-inflammatory to anti-proliferative, in various systems in solution, in cell culture,
and in animals. Most importantly, and almost unique among phytochemicals, indicaxantin is highly
bioavailable in man, when ingested with dietary-compatible amounts of fruits.
Manna is the product of spontaneous solidification of the sap pouring from incisions accurately
done on bark and main branches of Fraxinus species, grown in North Sicily (Madonie Mountains). We
reported composition, reducing power and antioxidant potential, anti-inflammatory and anti-proliferative
activity of manna. In addition, we patented a method to purify and re-qualify (market price 10-15 fold
higher than the current one) the huge amount of waste matter from manna, the material full of impurities
remaining adherent to fraxinus.
Monofloral Honeys (cardo, sulla, ferla) by Sicilian black honeybee, containing various amounts of
polyphenols, was submitted to a simulated in vitro digestion, and the cytotoxic activity of the
bioaccessible fractions assessed against human colon cancer cells. The digesta from honeys induced
apoptosis and mitochondrial dysfunction, the higher the polyphenol levels, the higher the cytotoxic effect.
24
INCORPORATION STRATEGIES OF ACTIVE COMPOUNDS IN PACKAGING
V. Gutierrez Aragones1
1AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia),
Spain
Majority of food products incorporate certain preservatives that, protect them from different
factors that may affect or alter their quality, thus guaranteeing consumer safety. However, the protection is
limited in time, and the product can be altered after a certain time packaged. When alterations that
products may suffer are manifested through physical changes, such as changes in color, texture or smell,
the consumer can be alerted. However, when such alterations are not manifested by easily detectable
changes, the consumer may be at risk. The factors that affect the quality of food products, can be very
varied such as oxygen, humidity, temperature, light or contamination by microorganisms. Active
packaging is presented as a very interesting alternative to traditional packaging within many industrial
sensible sectors, since these packages can act against the agents that deteriorate the packaged product.
There is a wide variety of active packages depending on the mode of action of the additive incorporated in
the packaging material. There are additives (natural or synthetic) that absorb or emit certain substances, as
well as additives capable of modifying the composition of the packaged product or interacting with it. The
incorporation of the active components to the plastic material is one of the key points in the development
of this type of packaging. In this aspect AIMPLAS has the expertise and technologies for each case, such
as the application of the active by direct coating of the container, masterbatch production or direct
formulation via compounding process, active compound processing or masterbatch dilution in the
extrusion and injection processes, as well as functional printing technologies. The choice of one or
another methodology will depend on type of container, physical characteristics of the additive and its
mode of action, as well as the technology of manufacturing the container and food contact regulation.
25
SUSTAINABILITY CONCERNS, FOOD TRENDS AND CONSUMER CHOICES
B. Robles
Food safety consultant and science writer on www.seguridadalimentariaconbeatriz.com, León, Spain
Rise in concern for health and sustainability determines consumer choices in the last few years.
Concurrently, leading health institutions and international organizations persever in their
recommendations of the plant-based diet adequacy and in the need of increasing vegetable intake in order
to reduce the prevalence of the so-called “lifestyle” or “civilization” diseases (including obesity, type 2
diabetes, metabolic syndrome, osteoporosis, cardiovascular disease -atherosclerosis, arterial hypertension,
stroke-, autoinmmune diseases and cancer). On the other hand, animal production led to get protein is a
limited and inefficient food system since it requires a great amount of land, energy and water resources.
Consequently, an increase in pseudoscientific movements has been reported, proposing hazardous eating
practices reclaiming old-fashioned comsumption models that are inconsistent with our lifestyle, and
gaining relevance through means of dissemination similar to those used by accurate science writers.
Whitin that framework, a diet including meat-free and high biological value protein sources could indeed
contribute to sustainable development, with environmental, economical and social consequences. Food
technology plays a main role in this new food production pattern by means of technique development that
leads to novel and innovative food. Considering the above-mentioned issues, both laboratory synthesis of
novel food and new dietary sources (not yet been contemplated in our occidental diets) mean a challenge
for food safety management.
26
PROBIOTICS, INTESTINAL MICROBIOTA AND SUSCEPTIBILITY TO ENTERIC VIRUSES
INFECTION
V. Monedero 1
1 Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain
The food- and water-borne pathogens rotavirus (RV) and norovirus (NoV) are a major cause of acute
gastroenteritis (AGE) worldwide and they also account for a high number of deaths, mainly in children,
each year. The use of probiotics (e.g. bifidobacteria and lactobacilli) has been suggested as a therapeutic
strategy for the prevention and treatment of AGE and the likely mechanisms that mediate the protective
effects have been explored. During pathogenesis, RV and NoV come in contact with the microbiota that
colonizes the intestinal tract. This microbiota has also emerged as a critical factor in intestinal viral
susceptibility, leading to enhanced or decreased viral infection capacity. The intestinal microbiota
composition of each individual has been linked to the risk of RV and NoV infection and particular
bacterial biomarkers are being identified that correlate with infection levels. These bacteria are candidates
for new anti-RV and anti-NoV therapies. The intestinal microbiota appears as a new target that can be
modulated through the use of dietary interventions (including probiotics and prebiotics) and other
strategies to fight against AGE-causing viruses. As new mechanistic data in the triangular interplay virus-
host-microbiota are obtained, new opportunities will arise for the development of alternative therapeutic
and preventive strategies for viral AGE.
27
Oral presentations
28
CAENORHABDITIS ELEGANS AS OXIDATIVE STRESS MODEL INDUCED BY
CHOLESTEROL OXIDATION PRODUCTS: OPTIMIZATION PARAMETERS
G. López-García1, A. Cilla1, Barberá, R1, Martorell, P2, Genovés, S2, A. Alegría1*
1 Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia,
Spain
2Biópolis SL, Parc Científic Universitat de València, Valencia, Spain
Introduction: C. elegans is a nematode widely used to investigate oxidative stress response (mainly
against H2O2), since shares key components related to metabolic and oxidative stress networks
with humans (1). Cholesterol present in food is susceptible to oxidation during technological processing
or storage, giving rise to cholesterol oxidation products (COPs), which are related with disruptions of
cellular redox balance and cytotoxic effects (2). Aim and methods: To optimize an oxidative stress model
with COPs in C. elegans, different well-plates (16 or 35 mm diameter), adult stages (1 or 5 days), dietary
concentrations of COPs (60-120 µM) and incubation times (1-24h) were evaluated; percentage of survival
% was determined in each case, and the potential role of the transcription factor DAF-16 (activates genes
involved in longevity and oxidative stress) was performed by using a DAF-16 mutant strain. Results: The
35 mm diameter well-plates were selected as the proper plates to perform the assays, due to the problems
observed with the 16 mm diameter well-plates (difficulty in handling and observing nematodes on the
edge of the plate walls). Nematodes at adult stage (5 days) showed a high resistance to COPs action, while
young adult stage (1 day) was sensitive to the stress, determining a dose and time-dependent effect with
COPs (% of survival: 49-60, 27-36 and 20-37% for 60, 90 and 120 µM respectively, at all incubation
times). Ascorbic acid at 30 µg/mL resulted in a feasible positive control against COPs oxidation, giving
the best preventive effect with 90 µM of COPs. The treatment with COPs in DAF-16 strain did not
produce any effect on nematode survival, indicating that DAF-16 pathway is not involved on oxidative
stress induced by COPs. Conclusion: The use of COPs at 90 µM during a short incubation time (2h) in
young adult stage (1 day) on 35 mm diameter well-plates is a suitable model to evaluate oxidative stress in
C. elegans.
Keywords: Caenorhabditis elegans, cholesterol oxidation products, oxidative stress model
(1) Moreno-Arriola et al. (2014). Oxid Med Cell Longev, http://dx.doi.org/10.1155/2014/705253; (2) Cilla et al. (2017). Chem Phys Lipids, 207, 192-205
Acknowledgements: This study belongs to national project AGL2015-68006-C2-1-R, financed by the Ministerio de Economía y
Competitividad (MINECO) and the Fondo Europeo de Desarrollo Regional (FEDER). Gabriel López-García (ACIF/2016/449) holds
a grant from the Generalitat Valenciana (Spain).
29
MINERAL AND FATTY ACID PROFILES OF CHIA CULTIVATED IN ECUADOR
K.C. Miranda
1, 2*
, C.M. Haros2
1Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food
Technology (IATA-CSIC) Spain; 2Cdla. Universitaria Salvador Allende Malecón del Salado entre Av.
Delta y Av. Kennedy (University of Guayaquil) Ecuador
Salvia hispanica L. is a herbacia plant originates from Mexico and Guatemala. Currently is cultivated
in Ecuador and the seeds are exported. Recently, the internal consumption has been promoted by the
government and mostly consumers due to its great nutritional and functional value. Therefore, enriched
food with chia has been developed. In general, it is important include an adequate intake of
polyunsaturated fatty acids and minerals for their involvement in proper nutrition and health maintenance.
Thus, in this investigation was determined the mineral and fatty acid profiles of Ecuadorian chia and the
results were compared to studies from government entities and chia samples from Argentina, Mexico and
Australia. The sample was a mix of chia seeds from different Ecuadorian provinces: Imbabura, Pichincha,
Los Ríos and Santa Elena. The fat content was determined by Soxhlet method with hexane as extraction
solvent; the unsaturated fatty acids was determined by gas chromatography-flame ionization detector
(GC-FID) and the mineral composition was determined as following: a) Ca by volumetric method; b) P by
UV-visible spectrophotometry at 400 nm; c) Mg, Mn, Fe, Zn, Na and K by atomic absorption. The most
significant results were: 7.53% of oleic acid cis-9 (C18:1 n-9); 18.50% of linoleic acid (18:2 n-6); 61.82%
of linolenic acid (C18:3 n-3), some of them higher than Mexican seeds. Regarding the minerals, it was
found 1360 mg of K/100g greater (up to 2-fold) than the reported values from other sources, whereas the
amount of Mg was higher with regard to Australian seeds. Contrary, the amount of Fe was lower
(0.137mg/100g) comparing to other studies. In conclusion, the fatty acid and mineral profiles of
Ecuadorian chia could be used as potential sources of nutritional and functional ingredients with high
proportion of polyunsaturated fatty acids, micronutrients and macronutrients.
Acknowledgments.: This work was financially supported by grant QuiSalhis-Food (AGL2016-75687-C2-1-R) from the
Ministry of Economy, Industry and Competitiveness (MEIC) and Doctoral scholarship supported by the Carolina Foundation.
30
CHARACTERIZATION OF POTENTIAL PROBIOTIC BACTERIA ISOLATED FROM
FERMENTED DAIRY MILK PRODUCTS
A. Llatas1, M. Werner2, C. Luz1, J. Mañes1, G. Meca1
1Laboratorio de Química de los Alimentos y Toxicología. Facultat de Farmàcia. Universitat de València.
Españ.a 2Departamento de Ciência Animal, Escola de Ciências da Vida, Pontificia Universidade Católica
do Paraná. Curitiba, Paraná, Brasil.
Probiotics are living microorganisms that after being ingested in certain amounts, can be beneficial
for the host. Fermented dairy products are a potential source of probiotics, most of them belonging to the
lactic acid bacteria group. In the following study, we’ve isolated up to 40 strains from different products
such as feta cheese, kéfir, and torta del casar cheese, using specific mediums for the isolation of lactic acid
bacteria. Then, their probiotic potential was measured by analyzing their gram stain character and
morphology, and testing their resistance to acid pH and bile salts, cell adhesion, antibiotic resistance,
antimicrobial activity against pathogens and food contaminants in solid medium, and cell adhesion
competition against pathogens (Salmonella entérica spp.) in vitro. Results from these tests show that 17
strains have a good resistance to gastrointestinal conditions of pH (7 of them having a viability of 10.6%
to 88.6% at pH 2.5) and bile (13 strains having a viability of 15.5 to 120.6 at 2% of bile concentration),
and also 7 of these 17 strains have a good CACO-2/TC-7 cellular adhesion, from 1% up to 2.5%.
Regarding the antibiotic trial, there’s not any remarkable resistance. Also, most of the strains showed
antimicrobial activity against pathogens and food contaminants. In relation to the competition for cell
adhesion against pathogens, Salmonella adhesion was decreased in a range from 66 to 100%. Results
obtained in this study show that lactic acid bacteria isolated from fermented dairy products have a
potential use as probiotics.
31
USE OF HIGH HYDROSTATIC PRESSURE TO INACTIVATE NATURAL CONTAMINATING
AND INOCULATED SALMONELLA TYPHIMURIUM ON HERMETIA ILLUCENS LARVAE.
C. Marín1, P. Salvatierra
1, A. Martínez
2, D. Rodrigo
2
1Universidad politécnica de Valencia. Escuela de Doctorado, Escuela de Doctorado, Camino de Vera,
s/n, Edificio 2E, 46022 Valencia
2Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones Científicas
(IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna (Valencia), España.
The objective of this research was to carry out the microbiological characterization of black soldier
larvae (Hermetia illucens), and the inactivation by high hydrostatic pressures of the natural contaminating
microorganisms and Salmonella typhimurium inoculated in larvae of Hermetia illucens. Microbiological
characterization indicated that the larvae contained a high contamination load on aerobic mesophilic
bacteria and Enterobacteriaceae. The presence of pathogenic microorganisms varied; while no Listeria spp
or Clostridium botulinum or perfringens were found Salmonella and E. coli were detected in larvae
extract. High pressure was effective against Salmonella and mold and yeast, but a low reduction of
mesophilic aerobic bacteria load was achieved. When the larvae were inoculated with Salmonella
typhimurium, the level of inactivation varied according to the applied pressure intensity. At 350 MPa for
15 minutes complete inactivation was achieved in the number of viable cells. In conclusion, the
application of hydrostatic high pressure seems to be an eligible technology to kill some pathogenic
microorganisms in products of insects and derivatives.
32
ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT IN MODEL FOOD SYSTEMS AND
UNDER GASTRIC CONDITIONS
Irene Falcó1,2
, Walter Randazzo1,2
, Jesús Rodríguez-Díaz1,3
, Roberto Gozalbo-Rovira1,3
, Daniel Luque4,
Rosa Aznar1,2
, Gloria Sánchez2
1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.
Valencia. Spain
2Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7,
46980 Paterna, Valencia, Spain
3Institute for Clinical Research of the Hospital Clínico Universitario, INCLIVA, Valencia, Spain
4Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología, ISCIII,
Majadahonda, Madrid, Spain
Gastroenteritis and hepatitis, caused by human noroviruses (HuNoV) and hepatitis A virus (HAV),
respectively, are the most common illnesses resulting from consumption of food contaminated with
viruses. In this work, the effect of green tea extract (GTE) was assessed at 37 oC, showing that storage of
the solutions for 24 h (aged-GTE) significantly increased its antiviral activity over time against HAV. The
effects of aged-GTE were also evaluated on virus like particles (VLPs) of HuNoV and on HuNoV GI
suspensions by porcine gastric mucine (PGM)-ELISA and transmission electron microscopy, and in situ
capture-qRT-PCR, respectively, suggesting that HuNoV are very sensitive to aged-GTE. Therapeutical
applications were evaluated for aged-GTE at 37 oC at 5 mg/mL using model foods (orange juice, apple
juice, horchata and milk) and simulated gastric conditions. In apple juice aged-GTE reduced MNV
infectivity to undetectable levels and between 1 and 1.8 log in milk, horchata and orange juice, while for
HAV, the infectivity was reduced by 1.17, 2.15, 1.46, and 1.75 log for orange juice, apple juice, horchata
and milk, respectively. Additionally, in simulated intestinal fluids, aged-GTE reduced MNV titers to
undetectable levels and by ca. 2 log for HAV. The results show a great potential of GTE as a suitable
natural option for therapeutic and preventive strategies for foodborne viral diseases.
33
POTENTIAL UTILIZATION OF YELLOW AND ORIENTAL MUSTARD FLOURS IN LOAF
BREAD SHELF LIFE IMPROVEMENT AGAINST MYCOTOXIGENIC FUNGI
J.M. Quiles1, R. Torrijos1, F. Saladino1, F.B. Luciano2, J. Mañes1, G. Meca1
1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés
Estellés s/n, 46100 Burjassot, Spain. 2School of AgriculturalSciences and Veterinary Medicine,
PontifíciaUniversidade Católica do Paraná, BR 376 Km 14, 83010-500, São José dos Pinhais, Brazil
In this study the antifungal activity of yellow (YMF) and oriental mustard flour (OMF) extracts was
tested against 14 strains of fungi on solid medium. The water extract and the lyophilized water extract of
the flours, autoclaved or not autoclaved, were studied. The minimum inhibitory concentration and
minimum fungicidal concentration were calculated for the extract with the highest activity. It was the no
autoclaved lyophilized YMF extract which showed antifungal activity against 13 out 14 strains studied.
The lyophilized autoclaved YMF extract and the lyophilized no autoclaved OMF extract were active
against two strains, whereas the other extracts did not show antifungal activity. Furthermore the shelf life
improvement of loaf bread contaminated with Aspergillus flavus ISPA 8111 or Penicillium nordicum
CECT 2320 and treated with YMF was evaluated and the reduction of AFB1 was studied in the bread
contaminated with A. flavus. A significant reduction of the fungal population was observed employing 6
g/kg and 8 g/kg of YMF both in the bread contamined with A. flavus and P. nordicum. A shelf life
improvement of 1 day was observed in the bread contaminated with A. flavus and prepared with 6g/kg of
YMF in comparison with the bread control whereas no fungal growth was observed in the breads with
8g/kg of YMF over the duration of the experiment. No P. nordicum growth was observed in the bread
with 6 g/Kg and 8g/kg of YMF during the 10 days storage period of the study. A reduction of 78% of
AFB1 was obtained using 6 g/kg of YMF while no AFB1 production was observed employing 8 g/kg of
YMF in bread preparation.
34
LIQUID FOOD PASTEURIZATION BY FILTRATION THROUGH PARTICLES
FUNCTIONALIZED WITH NATURAL ANTIMICROBIAL COMPOUNDS
N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat
Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat
Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain.
Thermal pasteurization is the conventional preservation technology used in the food and drink
industry. However, this treatment involves undesirable changes in nutritional, structural and organoleptic
food properties. For this reason, new non-thermal preservation techniques are emerging to solve these
problems. In this study, a novel pasteurization technology, based on filtration through a bed of
antimicrobial particles, has been proposed as a new preservation method for liquid foods. Firstly, the
antimicrobial supports were prepared by functionalization of amorphous silica microparticles (particle
size of 50 μm) with essential oil components (EOCs), including carvacrol, eugenol, thymol and vanillin.
These supports were characterized and the antimicrobial capability of the functionalized particles was
evaluated. For this purpose, different filtration trials using water inoculated with Escherichia coli K12
(used as food model) and two fresh beverages (craft beer and apple juice) were performed. The different
liquid foods were filtered through a bed of EOC- functionalized particles and the ability of the particles to
retain and/or inactivate the inoculated or endogenous microorganisms was assessed. Water assays showed
the efficacy of the filtration technology to completely inhibit E. coli. The microbiological analysis of
filtered beer and apple juice showed that the developed supports exhibited antimicrobial activity against
mesophilic bacteria, lactic acid bacteria, and molds and yeasts. Thus, the filtration method with
immobilized natural antimicrobial compounds developed in this study has shown an important potential to
be used as a non-thermal preservation technique for liquid foods.
35
METHOD COMPARISON TO DETECT HEPATITIS E VIRUS IN LETTUCE AND WATER
SAMPLES
Walter Randazzo
1,2, Andrea Vasquez-García
3, Maria A. Bracho
4,5, Maria Jesus Alcaraz
4, Rosa
Aznar1,2
, Gloria Sánchez2
1Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.
Valencia, Spain;
2Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980
Paterna. Valencia, Spain;
3Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte,
225. 13635-900 Pirassununga, São Paulo, Brazil;
4Microbiology Service, Hospital Clínico Universitario. Av. Blasco Ibañez, 17. 46010. Valencia, Spain;
5Joint Research Unit in Infection and Public Health, FISABIO-Public Health – University of Valencia.
Av. Catalunya, 21. 46020. Valencia, Spain; fCIBER Epidemiología y Salud Pública, Valencia, Spain.
The hepatitis E virus (HEV), which is an increasing cause of acute viral hepatitis in Europe, is a
zoonotic virus that is also transmitted via the fecal–oral route largely due to fecal contamination of
drinking water. Although the role of HEV transmission through contaminated produce has not been
confirmed, the presence of HEV has been reported in irrigation waters and in vegetables. The present
study used a World Health Organization (WHO) international standard and clinical samples to evaluate
the performance characteristics of three RT-qPCR assays for detection and quantification of HEV. Two of
the evaluated assays provided good analytical sensitivity, as 250 international units (IU)/ml could be
detected. Then, experiments focused on evaluating the elution conditions suitable for HEV release from
vegetables, with the method proposed by the ISO 15216:2017 selected for validation in three types of
fresh vegetables. This protocol resulted in average HEV recoveries of 1.29%, 0.46%, and 3.95% in
lettuce, spinach, and pepper, respectively, with an average detection limit of 1.9 × 104 IU/25 g. In
naturally contaminated samples, HEV was detected in sewage only (10/14), while no detection was
reported in lettuce (0/36) or in irrigation water samples (0/24).
36
TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE REDUCTASE IN IRON
DEFICIENCY
C. Ros-Carrero1, L. Ramos-Alonso1, P. Miró1, M. T. Martínez-Pastor2, S. Puig1
1 Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC).
Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain); 2Departamento de Bioquímica y Biología
Molecular, Universitat de València, Av. Doctor Moliner 50, 46100 Burjassot, Valencia (Spain)
Iron is an essential micronutrient for all eukaryotic organisms because it participates as a redox-active
cofactor in many biological processes, including DNA replication and repair. When iron becomes scarce,
the yeast Aft1 transcription factor activates the expression of a group of genes known as the iron regulon,
which include the mobilization, acquisition and metabolic remodeling of essential iron-dependent
processes through its binding to iron-responsive elements (FeREs) in their promoters. Eukaryotic
ribonucleotide reductases (RNRs) are iron-dependent enzymes that catalyze the rate-limiting step in the de
novo deoxyribonucleotide (dNTP) synthesis by converting ribonucleoside diphosphates to the
corresponding deoxy forms. Eukaryotic cells tightly control RNR activity to achieve adequate and
balanced dNTP pools that ensure accurate DNA synthesis and genomic integrity. However, its regulation
is poorly understood in iron scarcity. Here we present a possible mechanism that uses the budding yeast
Sasscharomyces cerevisiae to optimize the function of RNR1 during iron deficiency, which is one of the
most abundant nutritional disorders worldwide. By using β-galactosidase assays, we demonstrate that the
transcriptional induction of RNR1 under iron deficiency conditions relies on two transcription factors,
Aft1 and Ixr1. On the one hand, a direct regulation of Aft1 is suggested by binding to FeREs on RNR1
promoter. At the same time, results show an induction of IXR1 in iron deficiency conditions partially
attributed to Aft1 binding to a FeRE in IXR1 promoter. These results highlight the relevance of iron
availability in the replication of yeast and other eukaryotic organisms.
37
NEW TECHNOLOGIES TO EVALUATE SATIETY: VALIDATION OF A NOVEL APP
D. Planes-Muñoz, R. López-Nicolas, C. Frontela-Saseta, G. Ros-Berruezo
University of Murcia, Department of Food Technology, Nutrition and Bromatology (Veterinary School)
It exists several methods that we can use to measure human satiety in in vivo studies after the intake
of a food such as, the time that elapses until a new intake, the decrease in caloric intake in the next meal,
the levels of biomarkers or the intensity of sensations related to satiety during a period of time. For the
latter method, the measurement of subjective sensations is carried out through surveys formed by visual
analog scales (VAS), which have shown their validity and reproducibility to be used in studies with
humans. Taking advantage offered by new technologies, our research group (NUTBRO) has developed a
computer application (App) for smartphones and tablets to quantify this subjective measure and also any
other type of different surveys, in a simpler and more comfortable way, both for the volunteers and for
researchers. A one-day study was carried out in order to validate the use of this App, in which volunteers
took a standard breakfast (equal for all) and later answered the surveys that were provided every 60
minutes, during a total period of 180 minutes. The surveys were filled in three different formats: 1) on a
smartphone, 2) on a tablet (both using the app) and 3) paper and pencil (p&p) (classic format already
validated). The average results obtained showed a good correlation and no statistically significant
differences (p <0.05) between any of the three formats used. In addition, this agreement in the measure of
satiety was corroborated by the respective Bland-Altman graphs. So based on these results, we can
conclude that the computer application can be adequate and valid to evaluate, through subjective
sensations, appetite and satiety.
38
ORANGE JUICE EXTRACTION TIME REDUCTION APPLYING DIELECTRIC HEATING
PRETREATMENTS. EFFECTS ON QUALITY AND JUICE YIELD
D. Alcañiz1, R. De Los Reyes
1, M.D. Ortolá
2, A.M. Andrés
2
1
Microbiotech (Company) Spain;
2
Universidad Politécnica de Valencia (University) Spain.
Citrus juice constitutes an important nutritional source of vitamins, flavones and other healthy
compounds. Although juice extraction industries do not tend to use any pre-treatment, some scientific
researches show that, applying thermal treatments before the extraction, the performance of the juice can
be improved. This research aims to evaluate and compare the application of thermal pre-treatments (water
bath and microwave energy) in Washington Navel and Valencia Navel oranges varieties determining their
effect in juice performance (extraction speed and yield) and in the quality of the obtained juice. Oranges
were divided in comparable groups and subjected to different treatments, namely G0: no treatment,
GB_30: thermal treatment inside a water bath to reach 30ºC in the center, GB_40: thermal treatment
inside a water bath to reach 40ºC in the center, GB_50: thermal treatment inside a water bath to reach
50ºC in the center, GDH_30 using microwaves energy (dielectric heating) to reach 30ºC in the central
zone, GDH_40 using dielectric heating to reach 40ºC in the central zone, GDH_50 using dielectric heating
to reach 50ºC in the central zone. Once treatments were carried out, the juice was extracted and analysed
to provide quality parameters such as density, particle size, optical properties, soluble solids, acidity,
vitamin C content and essential oils content. Better performances were obtained for microwave treated
fruits, obtaining reductions over 40% in the squeezing time (GDH_40, GDH_50). Yield increments
reached the 7% (GDH_40, GDH_50). No color changes were observed. Also, the extraction speed
increased in 40% in GDH_40 and the same amount of juice could be extracted in 30% of the G0
extraction time. An increase of essential oils in juice was observed only for samples heated inside the bath
(GB_30, GB_40). No Vitamin C degradation was observed. No significant differences were founded
between both orange varieties.
39
EFFECT OF SUBSTITUTION OF NIXTAMALIZED MAIZE FLOUR BY BEAN AND
CHICKPEA FLOURS ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF
TORTILLA CHIPS.
E. Hernández-Olivas1, M. A. Rocha-Esparza
1, R. Talamás-Abudd
1, T. Galicia-García
1, N. Torres-Flores
1,
B. Ramírez-Wong2, R. Márquez-Meléndez
1.
1Circuito No. 1, Nuevo Campus Universitario, Chihuahua, Chih. 31125 (Universidad Autónoma de
Chihuahua, Facultad de Ciencias Químicas), México; 2 Blvd. Luis Encinas y Rosales S/N, Col. Centro,
Hermosillo, Sonora 83000 (Universidad de Sonora, Departamento de Investigación y Posgrado en
Alimentos), México.
Fried snacks maize based has a wide consumption base. However, these snacks do not satisfy to
consumers seeking quality nutritional products being the legumes an alternative to this issue. Legumes are
a high protein food but have deficiency in some essential amino acids. However, maize and legumes are
complementary, making whole amino acids foods. The aim of this work was to assess the effect of the
substitution of maize flour to chickpea or bean flours on physicochemical and sensorial properties of
tortilla chips. Bean and Chickpea grains were soaked, dried and milled to obtain flours. Nixtamalized
maize flour was replaced (10%, 20%, 30% and 40%) by bean and chickpea flours. Doughs were made
from blends incorporating water until obtain a standard consistency, laminated, cut (triangles of
6x6x6cm), baked (5 minutes and 30 seconds at 150°C) and fried (30 seconds at 180°C). A maize whole
snacks was used as a control. Tortilla chips were characterized analitically by protein content, fat content,
hardness and color difference (ΔE*). A sensory evaluation was made assessing hardness, color, flavor
difference and acceptability using a multiple comparisons test. Data were analyzed by ANOVA, mean
difference (Dunnett Test) and Pearson Correlation Coefficent (p<0.05). Replace level of legumes flours
affect significantly the protein content, fat content, hardness, color difference. Level of substitution were
correlated significantly to sensory properties assessed (hardness, flavor, color and acceptability),
analytically assessed (hardness, ΔE, protein content and fat content). In addition, hardness of tortilla chips
was correlated significantly to protein content; Acceptability was not correlated to texture and level of
substitution. Partial substitution of maize flour by bean or chickpea flours can be a good option to obtain
healthy snacks with higher protein content, lower fat content and keeping or improving its sensory
properties.
40
PROBIOTIC-BASED STRATEGIES FOR PROMOTING METABOLIC HEALTH
I. López-Almela, E. Fabersani, I. Campillo, M. Romaní-Pérez, K. Portune, Y. Sanz
Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology
(Consejo Superior de Investigaciones Científicas) Valencia, Spain
Obesity currently represents a major health challenge worldwide due to its high prevalence and associated
comorbidities. Different studies support that diet-induced alterations in gut microbiota composition
contribute to disrupting the intestinal immune homeostasis which in turn contributes to obesity
complications by promoting a systemic proinflammatory state. Probiotic-based therapies aim to combat
obesity by restoring the intestinal and systemic immune homeostasis and promoting a healthy metabolism
through interactions with diet, host and gut microbiota. We have previously demonstrated that the strain
Bacteroides uniformis CECT 7771 improved the immunometabolic disturbances linked to diet-induced
obesity (DIO), although the underlying mechanisms remain unknown. Here we intended to get insight into
how this strain induces anti-obesity effects by modulating the adaptative immunity involved in the gut-
white adipose tissue (WAT) crosstalk. For this purpose, standard diet or high fat high fructose diet
(HFHFD)-fed mice orally received B. uniformis CECT 7771 (1x109 CFU) or placebo for 14 weeks to
characterize the immunometabolic phenotype. HFHFD induced an obese-like phenotype (higher body
weight gain, hypercholesterolemia, hypertriglyceridemia, oral glucose intolerance and hyperleptinemia).
Additionally, DIO promoted a proinflammatory state characterized by increased number of B cells,
Tcytotoxic/Thelper and M 1/M2 ratio and reduced Tregulatory cells in Peyer s patches , blood and in the
stromal vascular fraction of epydidimal WAT. B. uniformis CECT 7771 restored most of the disturbed
immunometabolic parameters associated with DIO. Diet and B. uniformis administration modified gut
microbiota composition. Particularly, the genus Bacteroides was reduced in HFHFD- fed mice that
presented a reduction as well of the TLR5 expression in immune cells. Importantly, both parameters were
positively correlated. Additionally, HFHFD increased the abundance of the pathogenic specie
Helicobacter ganmani. HFHFD-fed mice receiving the probiotic normalized the abundance of the genus
Bacteroides and H. ganmani and the expression of TLR5. Herein, we demonstrated that B. uniformis
CECT 7771 favours the intestinal immune homeostasis and mitigates the DIO-related inflammation in
WAT along with improvements in energy metabolism and changes in the gut microbiota. Although the
exact mechanisms underlying the immunomodulatory effects of B. uniformis should be investigated
further, the results suggest that TLR5 signalling might mediate the bacteroide effects in the gut-WAT
crosstalk in DIO.
41
OBTAINING, PURIFICATION AND IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES
FROM RED TILAPIA VISCERA HYDROLYSATES
L.J. Gómez1, J.E. Zapata1, B. Lomonte2
1 University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Group of Nutrition and Food
Technology, Colombia; 2 University of Costa Rica, Microbiology Faculty, Institute of Clodomiro Picado,
Costa Rica.
Tilapia is one of the most important and widely cultivated food fish worldwide with an annual
production growth around 10%[1]. During the tilapia fillet process, by-products are generated (~64%),
including viscera, which are being underutilized since they may contain a high protein content[2]–[4]. The
modification of the protein structure by enzymatic technology has become a viable option using fish by-
products becoming a value-added[3]. Many studies have reported the biological activities of tilapia
protein hydrolysates[1],[3],[5],[6]. In this study, red tilapia (Oreochromis sp.) viscera (RTV) was
hydrolyzed using Alcalase 2.4 L as a strategy to generate antioxidant peptides. Antioxidant efficacy of
hydrolysates were evaluated at different degrees of hydrolysis (DH), using Oxygen Radical Antioxidant
Aapacity (ORAC), Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant
Power (FRAP) assays and Crocin Bleaching Assay (CBA). Subsequently, the peptidic fraction with the
highest antioxidant activity was purified by ultrafiltration and high-performance liquid chromatography.
Finally, antioxidant peptide sequences were identified by nESI-MS/MS. The results showed that the
enzymatic hydrolysis increased the antioxidant activity as compared with the un-hydrolyzed RTV and the
highest activity was obtained with a DH of 40.7%, with values of 1530.79 ± 40.75, 1125.77 ± 33.07,
548,9 ± 42.4 µmolTE/g and 49,78 ± 1,91 % for TEAC, ORAC, FRAP and CBA methods respectively.
The fractions with low molecular weight peptides displayed higher antioxidant activity, and the fraction
with highest activity shown TEAC value of 4787.18 ± 272.87 µmolTE/g. Six peptides were identified in
this fraction as ADNI/L (431.4 Da), MYGY (532.3 Da), L/IDK (373.4 Da), AD (312.5 Da), L/IY (294.3
Da) y AW (275.4 Da). The results suggest that proteins from tilapia viscera can be good source of
antioxidant peptides with potential applications as functional food ingredients or dietary supplements due
to their large quantity and low cost.
[1] Huang et al. J. Funct. Foods, 19, 629-640, 2015. [2] Martínez et al. Rev. Mex. Ing. Química, 14(1), 25-
34, 2015. [3] Lin et al. Food Nutr. Res., 61(1), 139-166, 2017. [4] Chalamaiah et al. Food Chem., 135(4),
3020-3038, 2012. [5] Ngo et al. J. Funct. Foods, 2(2), 107-117, 2010. [6] Charoenphun et
al. Int. J. Food Sci. Technol., 48(2), 419-428, 2013.
42
EMPIRIC AND PHENOMENOLOGICAL MODELING OF ENZIMATIC HYDROLYSIS OF
BOVINE PLASMA
N.A. Gómez*, J.E. Zapata
University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Nutrition and food technology
Group, Colombia.
The bovine plasma coming from of the blood the slaughter can be it an environmental problems [1],
however it is a valuable and economical source of proteins of high biological value [2] from which
different types of bioactive peptides have been obtained through hydrolysis [3, 4, 5, 6, 7, 8]. Hydrolysis of
bovine plasma proteins with Alcalase 2.4 L [9], at an pH of 9 and temperature of 61.5 °C was performed
using the pH-stat method to set the degree of hydrolysis (DH) in a Titrando 842 [10]. Experiments were
conducted in a factorial design with two factors and three levels, considering the effects of the initial
substrate concentration (So) (22-42 g/L) and the enzyme/substrate ratio (E/S) (10- 40 g enzyme/g
substrate), to reduce the process time necessary to obtain a DH of 20% [11] in the enzymatic hydrolysis
and maximize So. A third order empirical polynomial model was obtained from this information. In
addition, the reaction kinetics and the kinetic constants were calculated from kinetic equations through
phenomenological modeling. The results obtained with the empirical equation suggest a good adjustment
of the data with a determination coefficient (R2) of 0.9745. This model was optimized obtaining as
optimal conditions of 42 g/L of So and 22 g enzyme/g substrate of E/S, to experimentally achieve a DH of
20% in 666 ± 66 s. Moreover, with the phenomenological equation achieved, it was possible to relate the
DH and the reaction time, with a relative error of less than 5% in the reaction. Based on these results, it
can be concluded that this modeling allows obtaining a hydrolysate with some potential biological
capacities such as anticoagulant, chelating of Iron and antioxidant [12, 13].
REFERENCES [1] Konieczny et al. 2009. Facultad de ciencias agropecuarias. Vol. 7, no 1, pp. 102-114.
[2] Wanasundara et al. 2003. Canadian Meat Science Association. Vol. 1, pp. 10-15. [3] Catiu et al. 2011.
Peptides. https://doi.org/10.1016/j.peptides.2011.05.021 [4] Wu et al. 2013. Journal of the Science of
Food and Agriculture. https://doi.org/10.1002/jsfa.5894 [5] Naso et al. 2016. Journal of Inorganic
Biochemistry. https://doi.org/10.1016/j.jinorgbio.2016.01.021. [6] Adoui et al. 2013. International Review
of Chemical Engineering. Vol. 5, no. 2, pp. 179-187. [7] Park et al. 2002. Enzyme and Microbial. Vol. 30,
pp. 633-638. [8] Salgado et al. 2011. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2011.02.003
[9] Figueroa et al. 2016. Información Tecnológica. http://dx.doi.org/10.4067/S0718-
43
IMPACT OF STRUCTURE OF GLUTEN-FREE BREADS ON ITS ORAL TRAJECTORY AND
SENSORY PERCEPTION
P. Puerta, R. Garzón, C.M. Rosell, S. Fiszman, A. Tárrega
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain. [email protected]
One of the most critical aspects of gluten-free breads is a different sensory profile derived from its
particular structure and behaviour in mouth. The aim of this study is to evaluate how the changes in the
structure of gluten free-breads (obtained by different baking conditions) impact on oral activity, properties
of boli and sensory characteristics during its consumption. Four types of bread were prepared and studied
following the same recipe, varying only the amount of water and the time of fermentation. Oral activity of
individuals and bolus characteristics at the swallowing point were evaluated, including the moisture
content, consistency and adhesiveness. Image analysis was performed for particle characterization of
bolus after 3 chewing cycles. Perceived sensations during consumption were assessed using Temporal
Dominance of Sensations (TDS) technique. Results showed that in general the time of fermentation had
an important effect for most parameters. A long fermentation resulted in breads with easier and shorter
oral processing requiring lower number of chews and swallows. In-mouth fragmentation pattern of bread
was also affected by fermentation duration. Longer fermentation bread broke down in more particles of
smaller and homogeneous size, and the bolus at swallowing was softer and less adhesive. Boli water
content at the swallowing point did not differ among samples, indicating that saliva was incorporated to
bolus until reaching a similar hydration state that makes it safe and comfortable to swallow. TDS curves
also showed differences in sensory perception among samples depending on fermentation: breads with
shorter fermentations elicited compact and dry sensations in mouth, and longer fermentations resulted in
breads perceived as aerated and crumbly, but also gritty. These results suggest that only varying the
process conditions of gluten-free breads, the structure can be modified to tailor its processing behaviour
and sensory characteristics.
44
Posters:
Food Chemistry / Analysis
45
POLYPHENOL RICH FOODSINTAKE AS A STRATEGY FOR AN IMPROVEMENT OF
AGE-ASSOCIATED COGNITIVE FUNCTION AND CARDIOVASCULAR RISK.
A. Pino1, H. Granda-Pérez
1, V. Puertas-Martín
2, R. San Román
2,
S. de Pascual-Teresa1
1Dpto Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-
CSIC)c/ José Antonio Novais, 10, 28040, Madrid, España; 2Fundación de Investigación Hospital
Universitario 12 de Octubre, Av. Córdoba, s/n, 28041, Madrid.
Intake of polyphenols is associated with beneficial health effects. Anthocyanins are natural
pigments present in various fruits and vegetables and in red wine. Flavanols are widely distributed in
fruits, cereals and vegetables, being fruits and cocoa the major source of them. The present study has
been designed to assess the possible benefits of an increased dietary intake of this type of compounds
in adult women and men aged between 50 and 75 years. The project hypothesis is that the combined
intake of anthocyanins and flavanols might improve cardio metabolic state and cognitive function in
adults, preventing deterioration in the quality of life associated with aging. The objective is to
determine the effect of the consumption of anthocyanins and flavanols on cardiovascular risk markers
(measure of flow-mediated dilation (FMD)) and cognitive function (ie, Spatial Recall Test and Tower
of London Test).The foods used to increase the intake of polyphenols will be cocoa and red berries.
The sample will consist of 120 volunteers randomly distributed into 4 groups according to the
treatment they will receive and balancing the groups by sex, average flow dilation and smoking
status. Volunteers will visit ICTAN’s Nutrition Unit at 3 occasions: visit 0, for inclusion, visit 1 at
the beginning, and the last one after a 10 weeks intervention. At each visit blood and urine samples
will be collected for further analysis. Additionally a nutritional assessments and anthropometric
measures will be done. Concurring with the initial and final visits, volunteers will be visiting the 12
de Octubre University Hospital for FMD determinations by ultrasound and to undergo cognitive tests
of attention, memory and executive functions. Finally, data collected will be analysed for statistical
significance.
Keywords: polyphenols, cocoa, red berries, cardiovascular, cognitive function.
46
VARIABILITY OF VITAMIN C, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT
CAPACITY OF BRASSICA VEGETABLES
A. Mesa-Navarro, E. Pérez-Esteve, M.J. Lerma-García, J.M. Barat
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n,
46022, Valencia (Spain)
The consumption of fresh products, as fruits and vegetables has decreased over time. These
products have been replaced for processed foods, because they are easily to prepare and to eat. This
has induced an increase of healthy problems, such as obesity, heart and vascular problems. Public
administrations have done a lot of campaigns to promote the importance of consumption of fresh
products instead of processed foods. All of this and the concern of part of the population and workers
in the agricultural sector has caused the booming of Superfoods. For a food be considered Superfood,
it has to has some essential features. These features are: excellent fibre, vitamins and minerals source,
high phytonutrient content and antioxidant capacity and low caloric density. Therefore, the aim of
this work is to evaluate vitamin C content, total phenolic content and antioxidant capacity of different
Brassica vegetables cultured in Spain. For that proposal, samples were collected along three months
and analysed by high performance liquid chromatography and spectrophotometric methods at day 0
and 7 of storage (typical commercial shelf life). Results showed that Spanish Brassica vegetables are
rich in vitamin C and phenols with independence of the month of harvest and storage time. However,
content differed between species. Having this in mind, Spanish Brassica vegetables could be
proposed as good candidates to be considered Superfoods.
Keywords: Brassica vegetables, vitamin C, total phenolic content; antioxidant capacity, Superfoods
47
AGRONOMIC ASSAYS WITH TREATED SPENT COFFEE GROUNDS IN ORDER TO
INVESTIGATE ITS TOXIC EFFECT ON EDIBLE PLANTS
A. Rueda, A. Cervera
Departamento de Edafología y Química Agrícola, Facultad de Farmacia, Universidad de Granada,
España
The use of spent coffee grounds (SCG) as organic amendment has traditionally been an
important method used to deal with the high volume of this residue generated yearly. However, this
practice significantly reduces the growth of several crops due to two possible reasons: the presence of
toxics substances, such as caffeine, polyphenols, and tannins in fresh SCG or the competition
between microorganisms and plants for N. The objective is to investigate which treatment applied to
SCG is effective to eliminate its toxicity. The in vitro assay (monitored climatic chamber, 40 days)
was performed with Lactuca sativa var. longifolia in an agricultural Mediterranean soil. SCG were
treated in different ways: vermicompost, compost, biochar (270°C), biochar (400°C), SCG washed
with water, SCG washed with etanol and SCG added with N as NH4NO3. These organic amendments
derived from SCG were added to the soil at the dose of 7.5%. Only two treatments significantly
eliminated the limitations of fresh SCG: vermicomposted spent coffee grounds, which duplicated
control lettuce weight and biochar (400 °C), although in this case the weight of the plant was similar
to the control. The addition of 7.5% of fresh SCG limited plant growth. However, the vermicompost
of SCG eliminated the toxic effect and improves lettuce growth since it became a product with a
fertilizing effect while biochar at 400 °C did not have a fertilizing effect.
48
A COMPARISON STUDY OF MARKETED PAN BREADS STUDY: INFLUENCE OF THE
CRUST IN THE COMPOSITION
C.N. Molina1, R. Garzón
2, C.M. Rosell
2
1Faculty of Pharmacy (UV), Spain;
2Institute of Agrochemistry and Food Technology (IATA-CSIC),
Spain
Nowadays in the supermarkets we can find pan bread with or without crust from different
trademarks. The objective of the present study was to evaluate the current recipes and nutritional
composition of six marketed pan breads from the most well-known trademarks, and also to assess
possible differences due to the presence or absence of the crust. Regarding the recipes, the main
ingredients included wheat flour, leaven, water, calcium propionate as a preservative, salt and sugar.
In smaller proportion there was gluten, sodium lactylate as an emulsifier, oil, vinegar and esters of
the mono- and diglycerides of fatty acids as emulsifiers too. On the other hand, the multifactor
analysis of variance (MANOVA) showed that no significant differences were obtained due to the
brand, but significant differences were observed between pan breads with or without crust with
regard to calories, carbohydrates and salt contents. The bread with crust presented greater number of
calories, as well as carbohydrates and salt, than bread without crust. The most noticeable difference
was in the calories. A dendrogram constructed to compare the nutritional composition of the breads
evaluated, showed two different groups, in which, one brand was significant different compared to
the other samples, likely due to it has one of the most fiber and sugar. In conclusion, the study
showed that marketed pan breads had similar ingredients composition, and also nutrition facts, but
the removal of the crust influenced the composition of the bread.
49
OBTENTION OF AN OLIVE LEAF EXTRACTRICH IN ANTIOXIDANTS AND ITS
ENCAPSULATION IN SILICA SUPPORTS
D. Valverde, M. C.Iannello, M. Ruiz-Rico, É. Pérez-Esteve, M. J. Lerma-García, J. M.Barat
Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain
Oleuropein, one of the most abundant polyphenols in olive leaves, is a bioactive molecule
with demonstrated antioxidant, anti-inflammatory, hypoglycaemic or antiviral capacity that could be
used as an ingredient in the formulation of functional foods. However, its strong bitter taste, low
absorption rate in the intestine and environmental instability limits its inclusion in food matrices. To
avoid this problem, encapsulation and subsequent controlled delivery in the small intestine could be
an interesting option. The aim of this work is the obtentionof an olive leaf extract rich in antioxidants
and its encapsulation in mesoporous silica particles (MSPs) functionalized with organic molecules as
molecular gates. To achieve these goals, seven oleuropeinextraction methods found in literature were
followed to get the extracts. Each one of these extracts was evaluatedaccording to their oleuropeinand
hydroxytyrosol content (established by HPLC), total phenolic content (Folin-Ciocalteu method), as
well as their antioxidant capacity (DPPH method). From all the extracts, the one richest in
oleuropeinwas used for the loading optimization process in two different MSPs: MCM-41 and SBA-
15. Encapsulation efficiency was finally evaluated by delivering oleuropeinfrom the particle and
analyzing their content by HPLC and the DPPH method. Results showed that despite the
concentration of oleuropein in the extracts was adequate; the amount of delivered oleuropein from
the particle was negligible. There are two possible explanations of this behaviour: 1) oleuropein has
litle tendency to enter into particle pores, or 2) the interaction of oleuropein with particle’s wall is too
strong to be delivered.Therefore, further studies are then required to improve the efficiency of the
delivery system.
Keywords: Encapsulation, olive leaf extract, oleuropein, mesoporous silica particles.
50
IDENTIFICATION OF POLYPHENOLS EXTRACTED FROM OLIVE STONES BY HPLC-
MS
D. Valverde, M. J. Lerma-García, E. Pérez-Esteve, A. Fuentes, J. M.Barat
Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain
Olive stone is an important byproduct generated in olive oil extraction and pitted table olive
industries.Nowadays, the main application of the olive stones is the combustion to produce energy
and heat, although there are other possible applications such as its use as an activate carbon, furfural
production, animal feeding and generation of a metal bio-sorbent, among others. Moreover, the olive
stone is a good source of proteins, fat, free sugars and overall polyphenols with antioxidant capacity,
opening new perspectives for the valorization of this by-product. In the present work, olive stones
supplied by anolive table industry have been analyzed. Olive stone extracts were performed using
different solvents (ethanol and methanol) followed by ultrasound extraction. In order to separate and
identify the observed peaks, HPLC-MS method was optimized, and the best extraction conditions
were then selected using the optimal chromatographic conditions. More than thirty different
compounds were detected and identified in both methanolic and ethanolic extracts such as
oleuropein, nuzhenide-11-methil oleoside, luteolin-4-o-glucoside, 3-hydroxytyrosol, neosperidin and
ligstroside, among others. With this preliminary work, it is possible to conclude that olive stones, due
to the diversity of polyphenols, are an interesting source of functional compounds.
Keywords: Olive stone, polyphenols, identification, HPLC-MS.
51
DETERMINATION OF STEROLS IN A BIOACCESSIBLE FRACTION OF HUMAN
MILK: VALIDATION METHOD
I. J. A. Hamdan1, G. Garcia-Llatas, M. J. Lagarda
1PhD in Food Science. Nutrition and Food Science Area, Faculty of Pharmacy, University of
Valencia, Spain.
Sterols are a bioactive compounds present in human milk (HM). So, it is interesting to know
their bioaccessibility (BA) besides their content or effect. BA can be approached through in vitro
gastrointestinal digestion assays to obtain the bioaccessible fraction (BF). The aim of this study was
to validate, for the first time, a method for the determination of sterols (cholesterol, desmosterol,
lathosterol, campesterol, stigmasterol, lanosterol and β-sitosterol) in the BF of HM.
Sample: mature HM submitted to an in vitro gastrointestinal digestion based on Hamdan et al. (2018)
to obtain the BF.
Method: 3 ml of KOH (2M, 90% EtOH), 2 µg of epicoprostanol and 5 mg of BHT were added to 2g
of BF of mature HM and vortexed (2 min). The mixture was taken to a shaking water bath (80ºC, 45
min). After cooling, distilled water (1 ml) and n-hexane were added (3 x 1 ml) to extract the
unsaponifiable fraction. It was derivatized (BSTFA+1%TMCS/pyridine), dried and re-suspended
with n-hexane (800 µl for cholesterol or 40µl for other sterols’ determination). Finally, 1 µl was
injected in a GC-FID.
Results: a matrix effect was observed in the assayed calibration curves so matrix-added calibration
curves (µg in assay) were developed ranging between 10.40-130.00 for cholesterol, 0.98-12.99 for
desmosterol, 0.05-0.35 for lathosterol, campesterol and β-sitosterol, 0.02-0.14 for stigmasterol and
0.10-0.70 for lanosterol. Good LOD and LOQ (<0.05 and <0.17 mg/100g of HM respectively),
within and between precisions calculated as % RSD (<12 and <23, respectively) and accuracy,
obtained by recovery assays (≥89%), were observed for all studied sterols.
Conclusions: the evaluated analytical parameters corroborate the suitability of the proposed method
for the determination of sterols in BF of HM, which allows the estimation of the BA of sterols for
nutritional studies.
References: Hamdan et al. Sterols in infant formulas: a Bioaccessibility study. J. Agric. Food Chem.
2018. DOI: 10.1021/acs.jafc.7b04635.
52
STUDY OF THE ANTIOXIDANT CAPACITY OF WHITE BREADS ENRICHED WITH
QUINOA (CHENOPODIUM QUINOA) FLOUR
J. Ballester1,2
*, J.V. Gil2,3
; C.M. Haros1 and M.T. Fernández-Espinar
2
1Grupo de Cereales;
2Actividad Biológica de Compuestos Alimentarios, Instituto de Agroquímica y
Tecnología de Alimentos (IATA-CSIC); 3Departamento de Medicina Preventiva y Salud Pública,
Ciencia de Alimentos, Toxicología y Medicina Forense, Universidad de Valencia, España.
At the beginning of the 21st century, quinoa (Chenopodium quinoa) was still generally
unknown to the world. It was after the Smithsonian Institute, Washington DC, described quinoa as
"the most nutritious grain in the world," and quinoa was soon presented to European consumers as a
"superfood" and an "old grain". In addition to macronutrients, quinoa is characterized by its high
antioxidant content; in this sense, the use of quinoa as an ingredient might be a good strategy to
mitigate diseases associated with cellular oxidative stress. Taking into account these considerations,
the use of quinoa as an ingredient might be a good strategy to mitigate diseases associated with
cellular oxidative stress. Bread is one of the main components of the human diet and is therefore a
good vehicle for supplementation with natural ingredients with potential health benefits.
The aim of this work was to study the antioxidant potential of breads made by replacing 25% of
conventional wheat flour by quinoa flour. Three varieties of quinoa (white, red and black) were used
and it was taken in consideration the contribution of extractable polyphenols and hydrolysable
polyphenols associated with the fibre (non-extractable) in order to estimate the dietary content.
As result, total polyphenol content was equivalent in all quinoa breads (white, red and black) and
indistinguishable from the control, nevertheless, the inclusion of red and black quinoa produced
breads with increasing antioxidant activity.
In conclusion, replacement of 25% of conventional wheat flour by red or black quinoa had a positive
effect on the antioxidant properties and therefore could be a promising practice to improve the
antioxidant potential of the final product.
Keywords: Quinoa;bread; polyphenols; antioxidant capacity
Acknowledgments. This work was financially supported by grant QuiSalhis-Food (AGL2016-75687-
C2-1-R) from the Ministry of Economy, Industry and Competitiveness (MEIC).
53
METHOD IMPLEMENTATION TO DETECT HUMAN NOROVIRUS AND HEPATITIS A
VIRUS IN SEWAGE AND RECLAIMED WATER
Joaquín Piqueras1,2
, Guadalupe Sastre2, Walter Randazzo
1,3, Gloria Sánchez
3, Raquel Sancho
2,
Carina Gonzalez2
1 University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain;
2 GAMASER, Isaac
Peral, 4. 46980 Paterna. Valencia, Spain; 3 Department of Preservation and Food Safety
Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain
In many countries, water resources are currently being decreased due to the climate change,
which has been translated into a rising use of reclaimed water from urban sewage, mainly used as
irrigation water to sustain agriculture. If sewage treatment is not efficient enough, reclaimed water
may contain some human pathogenic microorganisms, therefore Spanish regulation requires
microbiological assays to detect some of these pathogens (RD 1620/2007) in wastewater treatment
plants (WWTP). Although incidence of human enteric viruses, like human noroviruses (NoV) or
hepatitis A virus (HAV), is increasingly being recognized, standardized methods for water detection
are not available. In the present study, water samples from different WWTP in Valencia were
analyzed by real-time RT-PCR (RT-qPCR) using two different water concentration methods in order
to determine the abundance of NoV GI, NoV GII and HAV and to implement a routine virus
detection method for sewage and reclaimed water samples at GAMASER laboratory. Then the
aluminum modified concentration method was validated in 11 water samples using mengovirus as a
process control. Results show good virus recovery (>1%) for all water samples analyzed (11/11).
Aluminum modified concentration method provided positive results for NoV GI detection in sewage
(5/5) and reclaimed water (2/4), also positive results for NoV GII detection in sewage (5/5) and
reclaimed water (2/4), while no detection was reported for HAV (0/11). In conclusion, these results
indicate that human enteric virus circulate in sewage and reclaimed water from several Valencia
WWTPs and has the potential to contaminate water used for agricultural irrigation, thus highlighting
the relevance for the implementation of a virus detection method at GAMASER laboratory.
Key words: sewage, reclaimed water, norovirus, hepatitis A, wastewater treatment plant.
54
INFLUENCE OF THE ACOUSTIC ENVELOPE DETECTOR SETTINGS ON THE
EVALUATION OF FOOD CRISPNESS
L.S. Dias-Faceto1, A. Salvador
2, A.C. Conti-Silva
1
1
Rua Cristóvão Colombo 2265, CEP 15.054-000, Jardim Nazareth, São José do Rio Preto, SP
(Instituto de Biociências, Letras e Ciências Exatas,Universidade Estadual Paulista “Júlio de
Mesquita Filho”) Brazil; 2Avda. Agustín Escardino 7, 46980-Paterna, Valencia (Instituto de
Agroquímica y Tecnología de Alimentos-Consejo Superior de Investigaciones Científicas,) Spain
The aim of this study was to evaluate the influence of the acoustic envelope detector settings
on the measurement of the acoustic properties of crispy food. Nine food products (cornflake, cream
cracker biscuit, mariñera biscuit, tapas biscuit, corn biscuit, crispy corn, potato chips, extruded snack
ball, toast) with different crispness intensities were obtained from local market. The breakdown of
the products wascarried out with aTA.XT plus Texturometer (25 kg load cell) anda Volodkevich Bite
Jaws probe. Test settingswere the following: pre, test and post-test speeds: 2, 1 and 10 mm/s,
respectively;auto trigger force: 5 g; and probe travel distance: 7 mm. Acoustic signals were analyzed
by an Acoustic Envelope Detector – AED, software Exponent 32. Two gain levels, 1 (6 dB) and 4
(24 dB), were set tocompare its influence on the measuring data. A Brüel&Kjӕr free-field 8-mm
diameter microphone was positioned at 4 cm distance and an angle of 0° from the sample. A 1 kHz
high pass filter was used. The data acquisition rate was 500 pps (points per second). Fifteen
replications were performed for each product, in each set gain. Parameters extracted from sound
curves were number of acoustic peaks - NAP (thresholds of the sound pressure level higher than 0.5
and higher than 2.5 to compare both influenceson the results) and sound pressure level - SPL
(average of the ten higher peaks). The results were analyzed using one-way ANOVA followed by
Tukey test (p ≤ 0.05). Increases on gain had statistically enhanced NAP of some samples, while
increases on threshold statistically reduced NAP in all products. The SPL decreasedwith gain
increase, whereas threshold did not affectit. In conclusion, acoustic envelope detector settings must
be carefully stablished for ensuring the correct interpretation of the food crispness.
55
LOW COST EXTRACTION OF FLAVONOIDS IN VEGETABLES
Lidia Corell Martí.
a
Analytical Chemistry Department, Universitat de Valencia, Dr. Moliner 50th, 46100 Burjassot,
València
A lowcostextractionprocedure, basedonthe use of a hardcapespresso machine, has
beendevelopedfortheextraction of flavonoids, such as myricetin, quercetin, luteolin and kaempferol,
from vegetables byusing 50 mL of ethanol in water (80 % v/v) in lessthan 30 seconds.The direct
determination of these compounds was carried out by liquid chromatography with diode array
detector being the detection limits from 3 to 8 µg g-1
. Extraction efficiency was evaluated by
comparison with a reference procedure based on ultrasound-assisted extraction and
quantitativerecoverieswereassessedfromleek and habanero, thai, and red chillissamplesspiked at
differentflavonoidconcentrationswithvaluesrangingfrom 100 to 110 %, from 80 to 108 %, from 74 to
88 %, and from 70 to 115 %formyricetin, quercetin, luteolin and kaempferolrespectively.Finally, the
methodology has been applied for the analysis of onions affected by different types of fungi. The
presence of these organisms provided the hydrolysis of the glycosylated quercetin forms, allowing its
direct determination. In summary, hard cap espresso machines offers an effective and quantitative
tool for the extraction of bioactive compounds from food samples with an extraction time lower than
30 seconds, using global available and low cost equipment.
56
MINERAL CONTENT IN INFANT MILK POWDER BY ED-XRF DIRECT METHOD
L. Herreros-Chavez
1, M.L. Cervera
1, A. Morales-Rubio
1
150 Dr. Moliner St., 46100 Burjassot, Valencia (Department of Analytical Chemistry, University of
Valencia), Spain.
The aim of this work is the development a green methodology for the direct determination of
the mineral content in samples of infant milk powder from 0-3 years. For this purpose, an energy
dispersive X-ray fluorescence (ED-XRF) has been used as a direct method for the quantification of
five essential elements (Ca, K, Fe, Cu and Zn). For sample analysis, a series of pellets of 13 mm in
diameter and 2-3 mm in thickness from 0.8 g were made. Due to the high dependence of the XRF
signal with the sample matrix, external calibrationsusing cocoa powder diluted with glucose were
performed and the infant milk samples signals were interpolated in them for each analyte. The infant
milk samples were diluted with lactose in order to be inside the lineal calibration range. The
concentrations obtained by XRF were compared with ones indicated in the package of the
corresponding milksand the concentration found through ICP-OES. A standard reference material
(NIST 1549 non-fat milk powder) was analyzed in order to validate the results obtained by XRF.
Taking into account the contents established in the package for Ca, K, Fe, Cu and Zn, the direct
determination by XRF provides adequate and accurate results, with correlations in front of the
labeled concentrations of R2 values from 0.83 to 0.98.
The authors gratefully acknowledge the financial support of the GeneralitatValenciana Project
PROMETEO II 2014/077 and Ministerio de Economia y Competitividad-Feder the Project CTQ
2014-52841-P and Project CTQ 2016-78053R.
57
FEASIBILITY OF FOURIER TRANSFORM INFRARED SPECTROSCOPY TO
DISCRIMINATE SWEET AND BITTER ALMONDS AND TO QUANTIFY ITS
AMYGDALIN CONTENT
V. Cortés, M.J. Lerma-García,P. Talens, J.M. Barat
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n,
46022, Valencia (Spain)
Almonds are a nut of huge commercial value in food industry. Two different classes, sweet
and bitter, are found according to the level of cyanogenic glucosides (like amygdalin) found in
almond kernel, which are responsible of its bitterness. Due to amygdalin toxicity, the presence of
bitter almonds in lots of sweet almonds, and as a consequence, in the final food product, can become
a public health problem that could compromisealmond marketing.Therefore, in this study a rapid a
non-destructive analytical methodology based on Fourier transform infrared spectroscopy (FTIR)
was developed to discriminate almonds according to their bitterness. Moreover, the amygdalin
content of almonds, which was established by high performance liquid chromatography (HPLC), was
also predicted using FTIR data. Different classification models (linear discriminant analysis (LDA),
quadratic discriminant analysis (QDA) and partial least square (PLS)-DA) were constructed and
compared to evaluate its ability to discriminate sweet and bitter almonds. The best results were
obtained using PLS-DA, in which a 98.6% of validation set almonds were correctly classified. Next,
a PLS model was constructed for amygdalin content prediction, which provided R2
p of 0.951 and
RMSEP of 0.398%. Thus, it could be concluded that the application of FTIR is a rapid and non-
destructive alternative to the traditional HPLC assay for the classification of almonds according to
their bitterness and for the prediction of amygdalin content, which could be used as an automatic in-
line classification system by food industry.
Keywords: almonds, bitterness, amygdalin content, HPLC, FTIR, discrimination
Acknowledgements
Victoria Cortés López thanks the Spanish Ministry of Education, Culture and Sports for the FPU
(FPU13/04202) scholarship.The authors wish to thank the cooperative Agricoop for kindly donating
the almonds.
58
DETERMINATION OF METHYLXANTHINES AND FLAVANOLS IN COCOA POWDERS
WITH DIFFERENT ALKALIZATION DEGREES BY HIGH PERFORMANCE LIQUID
CHROMATOGRAPHY
M.A. Quelal-Vásconez, M.J Lerma-García, É. Pérez-Esteve,J.M. Barat, P. Talens
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera, s/n
46022, Valencia, Spain
Cocoa powder, because its properties of flavor and aroma, is a product with high demand in
the international market. Apart from sensory properties, cocoa powder is rich in bioactive molecules
with demonstrated functional properties. Some of them are methylxantines and flavanols.
Methylxanthines (i.e. theobromine and caffeine) are pharmacologically active alkaloids responsible
of cocoa bitter taste and desirable physiological effects. On the other hand, flavanols (catechin and
epicatechin) are the main type of polyphenols found in cocoa, mainly known due to their
demonstrated antioxidant and anti-inflammatory properties. During cocoa processing from cocoa
beans to cocoa powders, these compounds can be affected. However, there is little literature
describing the effect of cocoa processing (especially alkalization) on these contents. Thus, the aim of
this work was to evaluate changes in methylxanthine and flavanol content in a collection of 86 cocoa
powders with different alkalization degrees by using high performance liquid chromatography
(HPLC). For this purpose, both analyte and chromatographic conditions were optimized, and the
selected chromatographic method was validated. Theobromine and caffeine content was comprised in
the range of 1.53-2.41 and 0.15-0.41 g/100g, respectively. For both analytes, significant differences
were observed among cocoas with different alkalization degree (p<0.05). Regarding to epicatechin,
its content statistically decreased as the alkalization process was more intense, being its average
values of ca. 160 mg/100g in natural cocoas and under the limit of detection for black
powders.Regarding catechin, the average value for natural cocoa powders was ca. 80 mg/100g. From
medium alkalized powders, content decreased statistically, reaching undetected quantities in black
powders. Thus, it could be concluded that the alkalization produce differences in metylxanthine and
flavanol content, being more pronounced in catechinandepicatechin content. Moreover, this data fill a
gap of information in the cocoa sector allowing the characterization of typical concentrations, not
only of tendencies.
Keywords: cocoa powder, alkalization degree, methylxanthines, flavanols, HPLC.
59
FEASIBILITY OF NEAR INFRARED SPECTROSCOPY FOR THE DETECTION OF
COCOA SHELL IN COCOA POWDERS
M.A.Quelal-Vásconez, M.J Lerma-García, É. Pérez-Esteve,J.M. Barat, P. Talens
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera, s/n
46022, Valencia, Spain
Cocoa powder is a raw material with a great economic value in the market. The process of
obtaining cocoa powder from cocoa beans starts with the pre-roasting, cracking, removal and
separation of the cocoa shell from cocoa nibs. Cocoa nibs are then milled to obtain the cocoa liquor,
which after a pressing processing is separated into two fractions: cocoa butter and cocoa powder.
Cocoa shell residue in cocoa powder affects sensory and technological properties of cocoa powders.
Thus, it is generally accepted that cocoa shell must be lower than 2%. However, despite these
recommendations, analysis of cocoa shell is not performed due to its difficulty by using traditional
methods. In this context, the goal of this work is to determine the presence of cocoa shell in cocoa
powders in quantities superior to 2% by using a fast and non-destructive procedure. To achieve this
goal, near infrared (NIR) spectroscopy was used in combination with multivariate analysis. Mixtures
of cocoa powder with 8 different percentages of cocoa shell were prepared and their spectra were
measured in a NIR system.The spectra obtained was analyzed with partial least squares (PLS) and
PLS discriminant analysis (DA). The prediction model achieved coefficients of determination for
calibration and for cross-validation of 0.995 and 0.993, and a root mean square error of prediction of
2.132. Moreover,thePLS-DAclassification model was able to classify the 100% of the samples in
categories of very low (0-1%), low (2.5-5%), medium (7.5-10%) and high content (20-40%) of cocoa
shell. Therefore, these results confirm the feasibility of NIR technology to control both, efficiency of
shelling process and cocoa shell specifications.
Keywords: cocoa powder, cocoa shell, NIR, PLS, PLS-DA.
60
EFFECT OF CHITOSAN ADDITION TORICE AND WHEAT FLOURS-BASED
BATTERSON THERMAL AND RHEOLOGICALPROPERTIES
M. Sansano1, A. Heredia
1, V. Glicerina
2, F. Balestra
2, S. Romani
2, A. Andrés
1
1Institute of Food Engineering for Development, UniversitatPolitècnica de València, Valencia, Spain
2 Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of
Bologna, Via Quinto Bucci, 336, Cesena FC, Italy
Total wheat flour substitution by rice flour is astrategy to produce gluten-free batters, suitable
for celiac population. However, rice flour has a bad capability to retain water and therefore it does
not develop an appropriate elastic network (form thin slurries). This is why rice flour needs
hydrocolloids to offset gluten function. In this case, chitosan was chosen, due to its numerous
properties and applicationsas a consequence of its unique polycationic nature.Inthis context, the aim
of this work was to analyze the influence of chitosan (0, 0.25, 0.5 and 1% (w/w)) addition on the
thermal and rheological properties of wheat:riceflours batters (100:0; 70:30, 30:70 and 0:100 (w/w)).
Concretely, the flow behavior at 25ºC was studied, as well as the viscoelastic behavior as function of
temperature (from 25 to 100ºC) using a dynamic oscillatory test. Gelatinization temperature and
enthalpy were also measured by Differential Scanning Calorimetry (DSC) and compared with
viscoelastic behavior results. Results showed that increasingreplacement of wheat flour by rice one
decreased the consistency (K) and the yieldstress (0) and increased the flow behavior index (n)
because of the absence or lowergluten content. However, adding only 0.25% chitosan enhanced
viscosity and the interaction among ingredients, especially in batters with highcontent of rice flour
(30:70 and 0:100). Chitosan incorporation to the batter 70:30 (wheat flour:rice flour) did not
significantly modify gelatinization temperature but decreased the gelatinization enthalpy and G’ and
G” modules.
Keywords: Batter coating; Chitosan; Gluten-free; Physical properties
61
MONITORING OF CHEMICAL CHANGES AND OXIDATIVE STABILITY OF OLIVE
OILS FLAVORED WITH CINNAMON LEAF ESSENTIAL OIL DURING AN
ACCELERATED STORAGE TREATMENT
Marta Puchol-Miquel,María Jesús Lerma-García, Ana Fuentes, José Manuel Barat
Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València,Camino de Vera s/n,
46022, Spain
Olive oil is highly appreciated by consumers due to its nutritional value, health benefits and
organoleptic characteristics. However, during storage, olive oil nutritional properties could be lost
due to several oxidative processes that can make oil unsuitable for consuming.To solve this problem,
natural flavourings, such as essential oils, could be added since they are a good source of antioxidant
and/or pro-oxidant compounds that could influence oil stability. Therefore, in this work, the
preserving effect of cinnamon leaf essential oil on the chemical composition and oxidative stability
of olive oil during an accelerated storage treatmenthas been studied. For this purpose, cinnamon leaf
essential oil was added to olive oil at two different levels, and samples were stored at 60 ºCduring 8
weeks.The resistance to oxidation of the flavored olive oils was compared to control samples (non-
flavored olive oil) by monitoring acidity, peroxide value (PV), UV absorbance, fatty acid,
chlorophyll and carotenoid contents, radical scavenging activity, total phenol content (TPC) and p-
anisidine. In general, olive oils containing cinnamon leaf essential oil were characterized by lower
free acidity, PV, K232 and K270, and higher chlorophyll and carotenoid contents than control samples
during storage. Moreover, a significant variation of the radical scavenging activity, TPC and p-
anisidine was also observed. Thus, it is possible to conclude that the aromatization of olive oils with
cinnamon leaf essential oil preserves oil quality and retards the lipid oxidation process, prolonging
olive oil shelf life.
Keywords: Olive oil aromatization, cinnamon leaf essential oil, oxidative stability, chemical changes
62
ASSOCIATION BETWEEN FOOD CONSUMPTION AND THE PERCEPTION OF
HAPPINESS IN MEN AND WOMEN WITH METABOLIC SYNDROME
R Fernández-Carrión1,2
, E De la Camara1, I Gonzalez-Monje
1, C Ortega-Azorín
1,2, EM Asensio
1, R
Barragán1,2
, P Carrasco1, JV Sorlí
1,2, R Osma1, E Ferriz
1, N San Onofre
1, P Folson
1, S Sánchez-
Navarro3, M Martínez-Pérez
4, V Pascual
5, D Corella
1,2
1Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic
Medicine. University of Medicine and Odontology. Valencia. Spain 2CIBER-OBN (Center of
Biomedical Research Network Obesity and Nutrition). Carlos III Health Institute. Madrid. Spain
3Chirivella-LaLlum Health Center. Valencia. Spain
4Picassent Health Center. Valencia. Spain
5Castellón Pallarés Health Center . Valencia. Spain
[email protected]; [email protected]
Introduction: Several studies have shown that situations of anxiety or sadness can be related
to the consumption of certain foods such as chocolate, sweets, sugar-sweetened beverages,etc. On the
other hand, there are also studies that have proposed that consumption of healthier foods is related to
a better health and quality of life that in turn can lead to a higher perception of happiness. However,
there are few studies that have directly analyzed the relationship between food consumption and
happiness. Our aim is to study the associations between perceived happiness and the consumption of
several foods in subjects with metabolic syndrome (MS). Methods: We studied 238 individuals with
MS (110 men and 128 women) aged 64±5 and 66±4 years, respectively. We have measured the
perceived happiness through the Oxford Happiness Questionnaire (OHQ),which consists of 29-items
that are grouped together in a global likert-scale. Food intake has been estimated with a validated
food frequency questionnaire. The association between food consumption and happiness has been
carried out by generalized multivariate linear models. Results: There were no differences (P=0.505)
of happiness means by sex (4.6±0.1 in men and 4.5±0.1 in women in a range of 1-6, in a model
adjusted for age and body mass index (BMI)). When studying the association of the main food
groups (fruits, vegetables, meats, dairy products, oils, legumes, fish and nuts) with happiness in a
multivariate model also adjusted for energy intake, only statistically significant associations were
observed total vegetable intake in men (higher consumption was associated with greater happiness,
P=0.014) .When studying specific foods such as chocolate, cured ham, virgin olive oil, yoghurts, soft
drinks, juices, coffees and snacks, we only observed a statistically significant association between
greater consumption of snacks and lower happiness in men (P=0.047),but not in women (P=0.734),
whereas the highest consumption of cured ham tended to be associated with greater happiness in
women (P=0.080), but not in men (P=0.854). In conclusion, the relationship between food-
consumption and perceived happiness is complex, and with some differences between men and
women.
Acknowledgment: This work has been partially financed by the following projects: "PI16 / 00366"
(ISCIII and FEDER), PROMETEO / 2017/017 (Generalitat Valenciana), SAF2016-80532-R
(MINECO), FEA Scholarship 2017 for research in Primary Care, Educational innovation project UV-
SFPIE_RMD17 (Universitat de València) and CIBEROBN.
63
DIFFERENCES IN THE FRUIT CONSUMPTION PROFILE BETWEEN MEN AND
WOMEN FROM A HIGH CARDIOVASCULAR RISK POPULATION
R Fernández-Carrión1,2
, N San Onofre1, E Ferriz
1, C Ortega-Azorín
1,2, EM Asensio
1, R Barragán
1,2, P
Carrasco1, JV Sorlí
1,2, R Osma
1, I Gonzalez-Monje
1, E De la Camara
1, S Sánchez-Navarro
3, M
Martínez-Pérez4, C Riera
4, D Corella
1,2
1Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic
Medicine. University of Medicine and Odontology. Valencia. Spain 2CIBER-OBN (Center of
Biomedical Research Network Obesity and Nutrition). Carlos III Health Institute. Madrid. Spain
3Chirivella-LaLlum Health Center. Valencia. Spain
4Picassent Health Center. Valencia. Spain
5Castellón Pallarés Health Center . Valencia. Spain
[email protected]; [email protected]
Introduction: Frequent consumption of fruits, at least 2-3 times a day has been considered an
important point in the Mediterranean diet pattern, as well as in the definition of healthy diet in
general in other countries. Although multiple studies have provided data in the global consumption of
fruits in different populations, few have examined the possible differential profile of consumption of
fruit by sex. Therefore, our aim is to know if the profile of consumption of fruit it differs between
men and women in a Mediterranean population of high cardiovascular risk. Methods: We studied
465 high cardiovascular-risk individuals(198 men and 267 women); aged (63.9±5.3 and 66.2±4.2
years, respectively) from a Mediterranean population. All subjects had metabolic syndrome. Food
was estimated with a validated food frequency questionnaire. Total energy intake was derived and
intake of specific fruits was analyzed in grams per day. Multivariate general regression models were
fitted for associations. Results: There were no differences in body mass index(BMI) between men
and women (P=0.850).The sample mean for BMI was 32.5±3.5 kg/m2. Despite total energy intake
was higher in men (2571±646d/s) than in women (2289±559d/s), total fruit intake in grams was
similar (369.9±13.1d/s in men, 405.2±11.2d/s in women). After adjustment for age and total energy
intake, we observed that women had a statistically higher total fruit intake than men (P=0.041).When
we analyzed specific foods,we observed that in both sexes the fruits most frequently consumed were:
there were no statically significant differences in the adjusted consumption of oranges (P=0.342),
bananas (P=0.370), apples (P=0.948), peaches (P=0.395) and melon (P=0.385). While there were
statistically significant differences in the adjusted consumption of strawberries (P=0.004), cherries
(P=0.017), watermelon (P=0.016) and kiwis (P=0.001) that it were higher in women, while the
consumption of grapes (P=0.033) was higher in men. Conclusion: There are statically significant
differences in the profile of consumption of fruit among men and women with strawberries, cherries,
watermelon and kiwi most frequently consumed in women, while grapes were in men.
Acknowledgment: This work has been partially financed by the following projects: "PI16 / 00366"
(ISCIII and FEDER), PROMETEO / 2017/017 (Generalitat Valenciana), SAF2016-80532-R
(MINECO), Educational innovation project UV-SFPIE_RMD17 (Universitat de València) and
CIBEROBN.
64
MODELLING FIBRE ENRICHMENT EFFECT ON PHYSICOCHEMICAL PROPERTIES OF
COOKIES BY MEANS OF IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS
1Samuel Verdú,
1Cecibel Álava,
2Francísco Vásquez,
1José M. Barat,
1Raúl Grau.
1Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València, Spain
2Centro de Investigación en Alimentación y Desarrollo (CIAD) Hermosillo. México
This work was focused to study the interaction between laser and cookies matrix by means of
image analysis with the aim of obtaining information from which physicochemical and sensory
changes, produced because fibre enrichment, could be modelled. Three substitution levels with fibre
were applied: 5%, 10% and 20% w/w, all on dry basis (d.b). These substitution levels were selected
following the Regulation (EC) No 1924/2006 of the European Parliament and of the council of 20
December 2006 on nutrition and health claims made on foods. It indicates the parameters for “source
of fibre foods”, which requires 3g of fibre/100g of product and “high fibre content foods” which
requires 6g of fibre/100g of product. Impact on physicochemical and sensory properties of cookies
was studied based on texture, thickness, area, mass increment, density, flux of solvents (water and
milk), color, taste, mouth texture, etc. The interaction laser-cookie produced alterations of laser
trajectory which formed diffraction patterns onto product surface, which was registered to be
analysed. Shape and morphological descriptors from diffraction patterns were developed and
analysed using imaging techniques. These descriptors presented observable alterations following
fibre enrichment. The main effects were: less amount of total transmitted light at the same time of
higher capacity of laser signal scattering. Thus, statistical analytics reported strong correlation
between captured variance from image descriptors and some cookies properties, generating
regression models from which was possible to predict them. Thus, the impact of fibre enrichment on
cookies was modelled using this imaging technique which could be the base to develop new non-
destructive systems for on-line inspection during cookie processing which report physicochemical
and sensory information in a rapid and non-destructive way.
65
NON-DESTRUCTIVE CHARACTERIZATION OF RHEOLOGICAL PROPERTIES OF
VEGETABLE-BASED CREAMS USING IMAGE ANALYSIS OF LASER-DIFFRACTION
PATTERNS
1Samuel Verdú,
2Alberto J. Perez,
1Sara Izquierdo,
1José M. Barat,
1Raúl Grau.
1Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València, Spain.
2Departamento de Informática de Sistemas y Computadores. UniversitatPolitècnica de València,
Spain
In this work, the exploration of the relationship between the rehological properties and the
interaction of a fluid food-matrix with a laser light was carried out. The used food matrixes were four
vegetable-based creams, which was modified with the aim of obtaining a high number of different
textures. Modifications were done adding two different stabilizer polymers (xantan gum and pectine,
in two different concentrations (0,2 and 0,5%) and emulsifying by three different methods (cook
robot, industrial mixer and ultraturrax). Fifty two different cream combinations were obtained and
analyzed in rheological terms using flow curves. At the same time, all samples were analyzed with
image system while laser was transmitted throughout food-matrix. The formed diffraction patterns
were recorded in images and processed for extracting the image descriptors data. Rheological results
showed significant differences between cream types, polymers and several emulsifying procedures,
however the most amount of observed variability was produced by the first one. The exploration of
image data revealed that same effect, where the higher weight of variability collected in diffraction
patterns was generated because cream type. Therefore, study of the relationship between image and
rheological data was necessary to test the dependency of diffraction patterns to rheological
differences. Regression studies were performed using Support Vector Machines. High both
calibration and cross validation coefficients were obtained between the multivariate data-matrix from
image analysis and viscosity, K and n parameters from power law . Results showed how the
variability of diffraction patterns was directly related with rheologic features of creams , which could
conclude as the base of a non-destrcutive tecnology to know texture properties of fluids foods
without contact .
66
p
SWEET AND BITTER ALMONDS DISCRIMINATION BY USING NEAR INFRARED
SPECTROSCOPY
V. Cortés, M.J. Lerma-García, J.M. Barat, P. Talens
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n,
46022, Valencia (Spain)
Almonds are an edible kernel in its natural state and a fruit of great commercial value for food
industry. Bitter and sweet almonds can be distinguished according to the cyanogenic glucosides
content (such as amygdalin) in their kernels, which cause their bitter taste during their consuming.
Aspects that can put a brake on the development of the almond sector are the lack of homogeneity of
the batches, so it is necessary to develop analytical methodologies capable of discriminating between
sweet and bitter almonds. Therefore, in this study, intact almond kernels (180 sweet and 180 bitter
almonds) were evaluated by near-infrared (NIR) spectroscopy for the prediction of amygdalin
content, previously established by high performance liquid chromatography (HPLC),and for the
discrimination between sweet and bitter almonds. After optimization of amygdalin extraction and
chromatographic conditions, the amygdalin contents found by HPLC ranged from 0.70 to 350 and
between 14700 and 50400 mg·kg-1
for sweet and bitter almonds, respectively. Successful prediction
of amygdalin content was obtained by applying partial least squares (PLS) to the spectral data with
R2 of 0.939 and RMSEP of 0.373%. Moreover, almonds were correctly classified into sweet and
bitter by linear discriminant analysis (LDA) and quadratic discriminant analysis (QDA), with
sensitivity and specificity values higher than 0.94 for evaluation set samples. Based on these results,
it can be concluded that NIR spectroscopy is a good non-destructive alternative, which could be used
as an automatic in-line classification system by food industry.
Keywords: HPLC, NIR spectroscopy, prediction of amygdalin content, classification, bitter and
sweet almonds, quality control.
Acknowledgements: Victoria Cortés López thanks the Spanish Ministry of Education, Culture and
Sports for the FPU (FPU13/04202) scholarship.The authors wish to thank the cooperative Agricoop
for kindly donating the almonds.
67
COLONIC FERMENTATION OF STEROLS: OPTIMIZATION OFA GC-MS METHOD
V. Blanco
1,G. García-Llatas, M. J. Lagarda, A. Alegría
1PhD student, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia,
España
Non-digestible dietary compounds are susceptible to be metabolized by intestinal microbiota,
especially in the colonic section [1]. Dynamic models of colonic fermentation allow to determine the
interactions that take place between microbiota and dietary compounds[2]. The aim of this work was
to optimize a method for the determination of sterols and their metabolites determination in
fermentation liquids (FL)obtained by a dynamic multireactor gastrointestinal model applied to an
enriched-plant sterol beverage with galactooligosaccharides addition. Sterols and their metabolites
were determined by gas chromatography-mass spectrometry in FL of the reactor corresponding to the
transverse colon after 120 hours of fermentation [3].Different sample treatments were assayed: (i)
sonication (30 min) and centrifugation (18ºC/4000rpm/10 min), (ii) filtration (0.45 µm) or (iii)
sampling in continuous agitation. Treatments (i) and (ii) resulted in a loss of analytes with respect to
(iii), which provided better homogenization so it was selected. Therefore, 150 µL of FL were added
with 20 µg of 5α-cholestane, saponified (1mL KOH 0.71M, 65˚C/1h) and two unsaponifiable
extraction methods were assayed: A (three washes with hexane, centrifugation 18˚C/3600rpm/10min)
and B (washes with different volumes of water and diethyl ether, in decantation funnels). Similar
results were obtained in both cases, so method A was selected sinceit is less time-consuming and
requires less volume of solvents. With this method, good recoveries (90–133%)and absence of matrix
interference for cholesterol, campesterol, β-sitosterol and sitostanol was observed, identifying also
7metabolites.Therefore, our findings demonstrate the suitability of the methodology for sterol and
metabolites determination in this kind of samples.
Keywords: colonic fermentation, fermentation liquids, methodology optimization, sterols
[1]Wong et al. (2014),J Funct Foods, 6, 60-72; [2]Moon et al. (2016), Food Sci. Biotechnol. 25(S), 1-
7; [3]Cuevas-Tena et al. (2017),Lipids, 10, 871-884.
68
ASSESSMENT OF MULTIPLE MYCOTOXINS IN PANETTONE AVAILABLE IN
ITALIAN MARKET
Y. Rodríguez-Carrasco1*
,A. Gaspari2, G. Graziani
2, A. Ritieni
2
1Department of Food Science and Toxicology, University of Valencia, Spain;
2Department of
Pharmacy, University of Napoli Federico II, Italy
Panettone is an Italian type of sweet bread loaf commonly eaten during the Christmas and
New Year’s celebrationsin Western, Southern and Southeastern Europe. Panettone ingredients are
usually flour, eggs, butter, yeast, dried raisins, candied oranges, citron and lemon zest. Some of these
ingredients, like flour and dried raisins, are susceptible to be colonized be mycotoxin-producing
fungi. Mycotoxins are secondary toxic metabolites mainly produced by Aspergillus, Penicilliumand
Fusarium molds.The purpose of this work was to evaluate the occurrence of 22 mycotoxins in Italian
panettone samples from main export brands throughout a QuEChERS-based extraction and ultra-high
performance liquid chromatography coupled to quadrupole Orbitrap mass spectrometry (UHPLC-Q-
Orbitrap-MS/MS). Results showed mycotoxin contamination in all analyzed samples (n=7). Up to 8
different mycotoxins were quantified at a concentration ranging from 0.04 to 16.4 ng/g, being
enniatins the most commonly detected mycotoxins. Additionally, co-occurrence of up to five
mycotoxins was found in all samples. Despite that, the levels found were about a hundred times
lower than the maximum limits established by current EU legislation (EC 1881/2006), and therefore
the consumption of panettoneis not expected to pose a public health concern. Nonetheless, multi-
exposure may lead to additive, synergistic or antagonistic toxic effects. The data on combined toxic
effects of mycotoxins are still limited, thus the health risk from this multi-exposure is not well-
known.
Acknowledgements: The research leading to these results thanks the University of Valencia for his
postdoc fellowship “Atracció de Talent” de VLC-CAMPUS.
69
PREVALENCE OF AFLATOXIN M1 IN MILK AND DAIRY PRODUCTS: A REVIEW
Y. Rodríguez-Carrasco
1,H. Berrada
1, J. Mañes
1, A. Ariño
2
1Department of Food Science and Toxicology, University of Valencia, Spain;
2Department of Animal
Production and Food Science, University of Zaragoza, Spain
Aflatoxins (AFs) are the secondary toxic fungal metabolites mainly produced by Aspergillus
flavus and Aspergillus parasiticus. When animals are fed with AFB1-contaminated feed, the toxin is
biotransformed to its major metabolite (AFM1) and transferred to animal products, such as milk, thus
becoming a risk to human health. Several studies reported an extent of AFB1 conversion into AFM1
of up to 6.2%, influenced by factors like breed, diet, health, digestion rate and lactation stage of
animal. AFs were classified as human carcinogens by the IARC, and thus constant monitoring of
their levels is carried out by regulatory bodies and authorities. Many countries have regulations to
control AFB1 levels in feed and foodstuff and to establish maximum permissible levels of AFM1 in
milk. The legal limit set for AFM1 in milk ranges from 0.05 to 0.5 µg/kg as adopted by European
Union and MERCOSUR, respectively. The occurrence of AFM1 has been reported in various
locations worldwide. Collected data from recent studies evidenced a significant high incidence of
AFM1 in milk (79.7% positive samples; n=3779) and dairy products (64.5% positive samples;
n=1832) but at levels generally below maximum limits, especially those from European samples. The
decrease of AFM1 incidence in dairy products is probably associated to low pH, formation of organic
acids and presence of lactic acid bacteria as discussed in literature. On the other hand, the review of
various reports indicated that the estimated daily intake of AFM1 is under safe limit (1 ng/kg bw)
except in some countries, especially for children under 6 years. Therefore, because manufacturing
processes do not much affect the concentration of AFM1 mainly due to thermal stability, the most
effective method to control its concentration in milk and derivatives is by reducing AFB1
contamination of feed through the awareness of Good Agricultural and Storage Practices.
Acknowledgements: The research leading to these results has received funding from “la Caixa”
Foundation and Triptolemos Foundation and thanks the University of Valencia for his postdoc
fellowship “Atracció de Talent” de VLC-CAMPUS. This work was supported by the Spanish
Ministry of Economy and Competitiveness (AGL2016-77610-R, AGL2014-57069-R).
70
EFFECT OF PROCESSING ON THE CONTENT AND PROFILE OF COCOA
PROCYANIDINS
É. Pérez-Esteve, M. J. Lerma-García, J. M.Barat
Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain
Cocoa powder is the product obtained from the grinding of cocoa cake after the pressing and
elimination of fat. This product is considered an essential raw material in the manufacture of biscuits,
cakes and bakery products, ice cream and chocolate drinks because of its ability to give flavor and
color. During the process of transformation of the cocoa bean into cocoa powder, a series of primary
processes (fermentation, roasting ...) and secondary processes (grinding, defatting, alkalization ...) are
carried out, which the aim of developing aromas and color, as well as to improve the preservation and
solubility of the product. As a consequence of these chemical reactions, certain components of the
sample, among which polyphenols stand out, can participate in oxidation and polymerization
reactions. In this way, the processing not only affects the sensory profile, but also the functional
profile of the cocoa powder. In this context, the objective of this work is to characterize the content
and profile of procyanidins in cocoa samples subjected to different alkalization levels. To achieve
this goal, a collection of samples including cocoa beans, nibs and cocoa powder with different
degrees of alkalization (natural, mild alkaline, medium alkaline and strong alkaline) have been
collected and analyzed by HPLC. The obtained results show that most of the procyanidins are lost
during cocoa processing. Fermentation leads to a loss of 30% of the total polyphenols, which
increases to 80-90% after the operations of roasting and strong alkalization.
Keywords: Cocoa, procyanidins, HPLC analysis
This work has been funded by the Ministry of Economy, Industry and Competitiveness through the
project RTC-2016-5241-2.
71
ASSESSMENT OF DEEP FRYING OIL QUALITYBY SMARTPHONE TEST
C. Galve-Fernandez
1,M.J. Luque-Cobija
2, M. de la Guardia
1, A. Morales-Rubio
1, M.L. Cervera
1
1Analytical Chemistry, University of Valencia, Spain;
2 Optics Dept, University of Valencia, Spain
Fats, and specifically vegetable oils, are a staple food for humans, used in large quantities,
either for frying or as a seasoning. When repeatedly used for food deep frying, oil colour changes,
but visual judgements of oil quality may lead to error. The total polar material content (TPM) is a
more reliable indicator of oil quality and prevents changing the oil too soon, avoiding prematurely
tossing away an expensive commodity.
Our aim was analysing the relationship between the content of total polar compounds (TPM) and
sample colour, evaluated with a colorimetrically characterized smartphone. The polar content was
measured as a function of the number of heating cycles in two sunflower oil samples, one of which
was simply heated to boiling, while in the other, 150 g of potatoes were fried. After each cycle, a
small portion of the sample was placed in a
white container and photographed with the
smartphone. Sample colour in the CIELab
space was calculated using the smartphone’s
colorimetric profile. Polynomial regression
was used to predict the TPM from the L*, a*,
b* and C* colour descriptors in CIELab space.
The goodness of the model predictions was
analysed both with Bland-Altman diagrams
and ROC (receiver operating characteristic)
curves (Fig. 1). The results showed that our
predictions approximated real TPM values
with an acceptable margin of error for both
samples. Figure 1. ROC curvesfor a 4
thdegree polynomic model in
different smartphones (S, ID and IC). Sensitivity is the percentage of samples successfully labelled as “no longer usable” by the model. Specificity is the percentage of usable samples labelled as such. For 85%sensitivity, specificity could be as high as 90%.
Acknowledgment: Authors acknowledge the financial support of Ministerio de Economia y
Competitividad-Feder project CTQ2016-78053-R.
72
Food Technology
73
NANOMATERIALS IN THE FOOD INDUSTRY
N. Benlloch, A.Ma Pérez, T. Rojas
Students of Food Sciencie and Technology degree. Faculty of Farmacy. University of
Valencia. Avda. Vicent Andrés Estellés 46100. Burjassot, Spain.
People and the environment have always been exposed to nanoparticles of natural
origin. Nowadays, nanomaterials are being used in the Food Industry because their
small size (1-100 nm) offers better physical and chemical properties than the same
material on a larger scale (Maurer-Jones et al., 2013). The main types of nanomaterials
used are metals, carbon nanotubes, dendrimers and nanocomposites. The use of these
varies according to the materials on which it is applied: raw materials, food
supplements, intelligent materials, etc. (Gutierrez-Praena et al., 2009). Currently, gold
nanoparticles in a support of biopolymer of chitosan are applied in vinification to
eliminate phenolic compounds generated after the pressing of the grape. The
nanoparticles of titanium dioxide (TiO2) are added to the wine to reduce the amount of
p-coumaric acid and other polyphenols that hinder the subsequent vinification processes
(Gil-Sánchez et al., CIAL, 2016). The dendrimers form a complex with tartaric acid and
remove it from the wine, so that the use of other clarification techniques is avoided. In
addition, silver nanoparticles are used due to their great antimicrobial power. The
cellulose nanotubes allow the immobilization of the yeast Saccharomyces cerevisiae
increasing the yield of the fermentation. In recent years, nanomaterials are being used in
food packaging to extend the shelf life of food. Nanoparticles of clay are incorporated
into the polymer matrix of the package, to improve barrier properties (AINIA, 2013).
74
LIPID DIGESTIBILITY IN SINGLE OR COMBINED FOOD
A. Asensio-Grau, S. Frassineti, A. Heredia and A. Andrés1
1 Camino de Vera s/n, 46022 Valencia (Universitat Politècnica de València, Instituto
Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD)) España.
During digestion, process macronutrients can interact with themselves and with
substances produced by the body, causing fat malabsorption that leads to a deficiency of
fat-soluble vitamins. Digestibility of macronutrients is not only dependent on the
ingested food, but also on the gastrointestinal conditions in individuals who suffer
pancreatic insufficiency. In such cases, oral enzyme supplementation is necessary with
the purpose of improving enzymatic hydrolysis of nutrients, and specifically of fats. In
this study, different single food matrices (salmon, sausage, beef, vegetables, fried and
boiled potatoes), and their combination, were subjected on a static in vitro digestion
with the aim of evaluating the effect of macronutrients interactions on fat digestibility
under different intestinal conditions of pH (6 or 7) and bile concentration (1 or 10 Mm).
Furthermore, different doses of enzyme supplementation (0, 1000, 2000, 3000 and
4000 LU/ g fat) were tested under the worst intestinal scenario (pH 6 and bile
concentration 1 mM) in order to find out the dose that maximizes lipolysis. According
to our results, the interaction among macronutrients differently affected lipolysis
depending on the single-foods digested together. Concretely, the co-ingestion of salmon
and fried potatoes positively enhances the free fatty acids release, and especially under a
bile concentration of 10 mM. Otherwise, the ingestion of meat (sausage or beef)
together with rich-starchy products such as potatoes, fried or boiled, and vegetables
reduces the extension of lipolysis, compared to the results obtained when digested
separately.
75
MECHANICAL PROPERTIES, HEIGHT AND ALVEOLAR STRUCTURE OF
MUFFINS FORMULATED WITH HEALTHIER SWEETENERS
A. Echevarrías, E. Ripoll, S. Rubio-Arraez, M.L. Castelló, M.D. Ortolá
Institute of Food Engineering for Development, Universitat Politècnica de València
Camino de Vera s/n, P.O. Box 46022, Valencia, Spain
In this study, the influence of sucrose substitution by new alternative non-
cariogenic and low glycaemic sweeteners, such as isomaltulose and oligofructose on
texture and final height of muffins were assessed along with the analysis of the internal
structure of the final product in terms of presence of alveolus. According to the results,
from the mechanical point of view, hardness and springiness of muffins formulated only
with isomaltulose were similar to the control muffins. All the other cases were softer
and with less springiness, which may determine texture stability during storage and
distribution. Besides the height remain similar regardless the sweetener used, except
when there was a combination with sucrose when the height was always lower. This
behavior could be related with the differences in the CO2 transport during baking inside
the dough structure depending on the formulation. Thus, in presence of sucrose, the size
of alveolus in the muffin structure were higher than when part of this sugar was
replaced by isomaltulose or oligofructose. Consequently, the shape of muffins with
sucrose was more conical, whereas for the other formulations it was more rectangular.
76
IN VITRO MINERAL AVAILABILITY OF DIFFERENT BISCUITS
A. Martínez-Martínez*, R. Nicolás-López, D. Planes, G. Ros-Berruezo and C. Frontela-
Saseta
Department of Food Science and Nutrition, Faculty of Veterinary Science and Food
Science and Technology, Murcia University, 30071 Murcia, Spain
Biscuits are products made with wheat flour, fat, milk powder, salt, sugar, water
and minor ingredients such as sodium bicarbonate, ammonium bicarbonate, and
emulsifiers. Wheat flour is the principal component of nearly all biscuits and it‟s
considered a good source of protein, minerals, B- group vitamins and dietary fibre.
Nevertheless, the presence of phytic acid in wheat flour could decreases mineral
availability due to its high chelating activity of multivalent metal ions, especially iron,
calcium and zinc. Several in vitro methods have been used to determine mineral
availability. They consist of simulating gastrointestinal digestion and then measuring
mineral solubility or dialysability through a semipermeable membrane. This identifies
the amount of minerals available in the gastrointestinal tract for absorption. Our
objective was to study the availability and absorption mineral of nine brands of biscuits.
Three white brands of “Digestive”, three commercial brands of “Digestive” biscuits and
three commercial brands of “María” biscuits. Phytate content was analysed by High
Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), minerals
content by Inductively Coupled Plasma- Atomic Emission Spectrometry (ICP-AES)
with a microwave digestion when necessary. A static in vitro digestion model (Minekus,
2014), which consisted of three phases: oral, gastric and intestinal, was performed to
determine minerals availability and absorption from biscuits. The main results of our
study indicated that Digestive biscuits had higher phytate and minerals contents than
María biscuits but the mineral availability was lower. However, Digestive biscuits
showed greater total mineral absorption than the María biscuits. Results obtained also
presented that calcium was the most abundant mineral in the studied biscuits while iron
had the rank of highest percentages for dialysis.
77
SATIATING EFFECT OF DIGESTIVE AND MARÍA BISCUITS
A. Martínez-Martínez, R. López-Nicolás, D. Planes, G. Ros-Berruezo and C. Frontela-
Saseta
Department of Food Science and Nutrition, Faculty of Veterinary Science and Food
Science and Technology, Murcia University, 30071 Murcia, Spain
Satiety is the feeling of fullness or the inhibition of hunger sensations after a meal.
Appetite regulation including food composition, digestion, gastric emptying, and
nutrient absorption, which together influence postprandial satiety responses. The term
„dietary fibre‟ includes soluble and insoluble fibres, resistant starches and
oligosaccharides. Several types of viscous fibres increase satiety by increasing stomach
distension which can slow gastric emptying. Our objective was to study the effect on
satiety of two different biscuits. Satiating effect of Fontaneda Digestive and Fontaneda
María biscuits was determinated by Visual Analogue Scale surveys. Twenty five
participants (10 men and 15 women) were collected which followed a random design of
two different breakfast of 325 kcal each. Breakfasts consisted of a cup with 150 ml of
semi- skimmed milk and 50 ml of coffee (80 kcal) and different amount of biscuits.
Furthermore, in one of them participants received 245 kcal of Fontaneda Digestive
biscuits (51,1 g), and the other one volunteers received 245 kcal Fontaneda María
biscuits (54,9 g). Participants completed six identical surveys with 11 questions about
appetite and one survey with 17 questions about appetite and palatability through a
slider using a software (Satin APPetite software) installed on their mobile devices or
tablets. The first survey was realised before started the breakfast (time 0) and the
remaining surveys 15, 45, 75, 105, 135 and 165 minutes after first survey of the day.
AUC was calculated for each question about appetite for determination of satiety. The
results indicated that no statistically significant differences between the satiating effect
of Digestive and María biscuits. However, statistically significant differences (p<0.5)
were found on hunger due to Fontaneda Digestive biscuits presented a greater satiating
effect in the last sixty minutes than the Fontaneda María biscuits.
78
MATRIX EFFECTS AND INFLUENCE OF INTESTINAL CONDITIONS ON
LIPID DIGESTION OF DIFFERENT TYPES OF CHOCOLATES
C. Paz-Yépez, V. Zegada, A. Heredia and A. Andrés1
1 Camino de Vera s/n, 46022 Valencia. (Universitat Politècnica de València, Instituto
Universitario de Ingeniería de Alimentos para el Desarrollo), España.
Exocrine Pancreatic Insufficiency (EPI) is a condition that gives place to an
insufficient production of digestive enzymes causing maldigestion of food and therefore
malabsorption of nutrients, particularly those of lipid nature and liposoluble vitamins.
Currently, treatment of these patients is performed using enzyme replacement therapy,
which dosage, nowadays, is adjusted according to the age and weight of the patient, as
well as the amount of fat to be consumed. Nevertheless, there are factors related to the
food, as it is matrix structure and lipid type, and other factors related to the host
conditions as the intestinal pH and bile concentration, which may modify the required
dosage. The present study applies an in vitro digestion model to evaluate the efficiency
of different doses of a pancreatine enzymatic supplement (0-4000 LU/g of fat), under
various intestinal conditions (pH 6 and 7, and bile 1 and 10 mM), on the matrix
degradation index (MDI) and the lipolysis extension in different types of chocolates.
The results showed that there is a significant influence of both, the food and the host
related factors, on lipolysis extent and being the bile concentration the most affecting
one. As refers to the type of matrix, the lipolysis extent under pancreatic exocrine
insufficiency conditions was lower for the spreadable chocolate than for the hard type
chocolates; this results would be probably due to the presence of palm oil in the case of
the spreadable chocolate .
79
EFFECT OF INCORPORATING TIGER-NUT (CYPERUS ESCULENTUS)
MILK CO-PRODUCT ON BREAD-MAKING PROCESS
C. L. Alava1, S. Verdú
1, J.M. Barat
1, R. Grau
1
1
Universitat Politècnica de València, Department of Food Technology, Doctoral
student. Camino de Vera s / n 46022, Valencia, Spain.
From the production of tiger-nut milk (horchata) a co-product is obtained, which
contains a large amount of fibre. The co-product was used in the processing of bakery
products until obtaining a food called "fibre source" and "high fibre content". In order to
study the effect of the co-product of tiger-nut milk in the bread making process during
the fermentation, baking and storage stages, the physicochemical characteristics of the
pieces of bread produced were evaluated (internal structure of the crumb, humidity
distribution, and texture) precisely after the bread making process and in storage. For
the formation of bread, the co-product replaced wheat flour in 0% (control), 5%, 10%
and 20%.
The evolution kinetics of the fermentation phase indicated that all the doughs grow
until reach different maximum heights at 60 minutes, which were decreased following
the increase of fibre. However, the water retention during the baking phase was similar
for all in despite of differences in volume of them. Because of this, the structure of the
crumb was studied in relation to the moisture and texture in two different zones of
cross-section bread slice. The results showed that by increasing the coproduct, the
homogenization of the humidity and hardness in both crumb zones increased, including
the structural differences. In regard to storage phase, humidity and hardness correlated
very well with changes in the structure of crumbs, which allowed to see the effect of the
coproduct in moisture-structure-texture both in the processing and storage time of the
bread.
80
ENRICHMENT OF CEREAL CHIPS WITH FIBRE FROM A TIGER-NUT
(CYPERUS ESCULENTUS) MILK CO-PRODUCT: IMPACT ON
PROCESSING, PHYSICOCHEMICAL AND SENSORIAL PROPERTIES
C. L. Alava1, S. Verdú
1, J.M. Barat
1, R. Grau
1
1
Universitat Politècnica de València, Department of Food Technology, Doctoral
student. Camino de Vera s / n 46022, Valencia, Spain.
The tiger-nut milk co-product with no commercial value but rich in insoluble fibre,
was added to the production process of chips commonly made with refined wheat flour
with the aim of enriching with fibre up to the so-called "fibre source" and "high fibre
content" according to the European regulation. Four formats of flours were obtained
(whole, sifted-white, ground-whole and white) from the coproduct having differences in
composition and particle size terms. For chips production, the refined wheat flour was
substituted in 0% control, 5%, 10% and 20% with the co-product. The effect of tiger-nut
milk co-product in processing (baking and tempering), physicochemical (mass loss,
texture, color) and sensory properties of chips was studied.
During baking, the mass loss increased, but during the tempering the differences
were balanced among formulas. This loss corresponded to the increase in the surface of
the dough before baking due to the co-product reduced the viscoelasticity of the dough.
The results also indicated that the final product had significant differences in its
physicochemical properties, however, the sensory analysis was favourable in all
formulations, even without significant differences comparing to the control formula.
The tiger-nut milk co-product can be added as a fibre source in chip processing,
taking into account the significant changes in its properties and the acceptability of the
final consumer.
81
EFFECT OF CALCIUM CHLORIDE ON THE SENSORY PROPERTIES OF
SPANISH STYLE TABLE OLIVES
C. Fuentes, I. Fernández-Segovia, A. Fuentes, J. M. Barat
Departamento de Tecnología de Alimentos, Universitat Politècnica de València,
Camino de Vera s/n, 46022 Valencia, Spain
Table olives are an important component of the Mediterranean diet, being
appreciated by their high nutritional value and sensory characteristics. Texture of olives
is an important quality attribute, considering softening one of the most relevant olive
flesh defects. Loss of firmness can occur because of the development of pectinolytic and
cellulolytic yeast and mould species during fermentation or because of the presence of
Bacillus and Gram-negative organisms. Moreover, heat treatments employed to prolong
shelf life of the product could negatively affect texture. Calcium has shown to prevent
softening in many fruits and vegetables during processing and storage. To this end, the
incorporation of CaCl2 during fermentation has been used to improve the color and
firmness of table olives. However, different studies have shown that the natural bitter of
CaCl2 could deeply affect sensory attributes of food products. The aim of this study was
to investigate the effect of CaCl2 treatment on the sensory profile and acceptance of
Spanish-style green table olives. For this purpose, olives were dipped into different
CaCl2solutions (0, 0.5, 1, 2.5 and 5 % (w/v) CaCl2) during 48 h of treatment. The results
showed that calcium solutions had a firming effect on olive texture, and the increase of
product firmness resulted in a higher score in texture liking (mouth and touch).
However, the use of CaCl2 solutions higher than 1% negatively affected flavour and
overall liking. These results indicate the feasibility of CaCl2 to improve texture of table
olives, considering 1% CaCl2 as the maximum treatment to be applied to table olives,
since higher concentration would lead to the product rejection.
82
TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE
REDUCTASE IN IRON DEFICIENCY
C. Ros-Carrero1, L. Ramos-Alonso1, P. Miró1, M. T. Martínez-Pastor2, S. Puig1
1 Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos
(IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain);
2Departamento de Bioquímica y Biología Molecular, Universitat de València, Av.
Doctor Moliner 50, 46100 Burjassot, Valencia (Spain)
Iron is an essential micronutrient for all eukaryotic organisms because it
participates as a redox-active cofactor in many biological processes, including DNA
replication and repair. When iron becomes scarce, the yeast Aft1 transcription factor
activates the expression of a group of genes known as the iron regulon, which include
the mobilization, acquisition and metabolic remodeling of essential iron-dependent
processes through its binding to iron-responsive elements (FeREs) in their promoters.
Eukaryotic ribonucleotide reductases (RNRs) are iron-dependent enzymes that catalyze
the rate-limiting step in the de novo deoxyribonucleotide (dNTP) synthesis by
converting ribonucleoside diphosphates to the corresponding deoxy forms. Eukaryotic
cells tightly control RNR activity to achieve adequate and balanced dNTP pools that
ensure accurate DNA synthesis and genomic integrity. However, its regulation is poorly
understood in iron scarcity. Here we present a possible mechanism that uses the
budding yeast Sasscharomyces cerevisiae to optimize the function of RNR1 during iron
deficiency, which is one of the most abundant nutritional disorders worldwide. By using
β-galactosidase assays, we demonstrate that the transcriptional induction of RNR1 under
iron deficiency conditions relies on two transcription factors, Aft1 and Ixr1. On the one
hand, a direct regulation of Aft1 is suggested by binding to FeREs on RNR1 promoter.
At the same time, results show an induction of IXR1 in iron deficiency conditions
partially attributed to Aft1 binding to a FeRE in IXR1 promoter. These results highlight
the relevance of iron availability in the replication of yeast and other eukaryotic
organisms.
83
FUNCTIONAL MEAT PRODUCTS
E. Hernández
1 Final bibliographic work of the Official Master s Degree in Food Quality and Safety
(Universidad de Valencia) Spain.
Numerous scientific evidence has confirmed that through diet and/or its
components, specific physiological functions of the human body can be modulated, thus
improving general health. In the last years, consumers have been demanding products
that help them to achieve and/or maintain optimal health (functional foods being among
them). Because of this, the meat industry, like the rest of the food industries, has had to
adapt to changing times to meet consumer’s demands. The most common functional
ingredients used in the development of meat products have been: unsaturated fatty acids
(mainly Omega 3), vitamins (A, C, E), antioxidants, minerals (Se, Ca), proteins,
peptides and amino acids, probiotics, prebiotics and symbiotics. Two types of strategies
are essentially used to develop healthier meat products: genetic and nutritional
modification (at an animal production level) and meat products reformulation. The latter
is the most used because it is faster when directly influencing the development of the
final product. The reformulation may consist, on the one hand, in the reduction of
components, which consumed in high quantities, may be harmful (fat, energy, salt,
saturated fatty acids, nitrates and nitrites, allergens, etc.) and, on the other hand, in the
incorporation of bioactive compounds with beneficial effects for health (vegetable
proteins, antioxidants, monounsaturated and polyunsaturated fatty acids, etc.). Despite
the research that has been carried out in this area, the functional meat products that
prevail in the national market are low-fat and low-salt products, food enriched with
Omega 3 and products with added olive oil. The main companies producing functional
meat products in the Spanish market are “El Pozo”, “Campofrío”, “Argal”, “Apis”, “La
Piara”, “Cárnicas Serrano”, “Cárnicas Frial, “Cárnicas Villar” and “Cerillo Fontecha”.
84
CAROTENOIDS INFLUENCE ON CHILLING INJURY DURING
POSTHARVEST STORAGE OF MANDARIN FRUIT
F. Rey1, P. Aleza2, M.J. Rodrigo1 & L. Zacarías1
1Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain;
2Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain.
Postharvest storage of citrus fruit at low temperature is an extensively used
technology to maintain quality and to prolong shelf-life. However, certain citrus species
and varieties are prone to develop chilling injuries (CI) when stored at temperatures
below 5 ºC. Sensitivity to CI is highly influenced by environmental and genetic factors,
and there is great variation among citrus cultivars. External fruit color and carotenoid
content and composition have been linked to fruit tolerance to CI in some citrus species,
e.g. grapefruit, where the accumulation of lycopene appears to confer tolerance to CI.
Nonetheless, the potential role of carotenoids in the sensitivity of mandarin fruit to
develop CI upon cold storage has received little attention and constitutes the objective
of this work. To that purpose, we selected fruit, at commercial maturity, of four
mandarin cultivars with different sensitivity to CI: Clementina de Nules (tolerant), Nova
(moderately sensitive), Fortune (sensitive), and Nadorcott (unknown), and were stored
at 2 ºC for up to 8 weeks. CI symptoms, ethylene production, peel color and carotenoid
content and composition were analyzed. Sensitivity to CI during postharvest storage
was rated on the following scale: Fortune > Nova > Clementina de Nules > Nadorcott.
Total carotenoid content varied between 120 µg g-1 PF in Clementina de Nules to 580 µg
g-1 PF in Nadorcott, and no correlation between total carotenoid content and the
development of CI was found. However, and with few exceptions, a higher
accumulation of β-cryptoxanthin was observed in the peel of cultivars with higher
tolerance to CI, indicating a possible relationship between the accumulation of this β,β-
xanthophyll and CI tolerance.
85
EFFECT OF HEAT TREATED OATS FLOUR USED IN THE SUBSTITUTION
OF WHEAT FLOUR FOR BREAD-MAKING
F. Vásquez1,2*, S. Verdú1, E. Fuentes1, R. Casillas1,3, A.R. Islas2, R. Grau1, J.M. Barat1
1Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia,
46022, Valencia, España. 2Departamento de Tecnología de Alimentos de Origen
Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C., CP 83304,
Hermosillo, Sonora, México. 3Departamento de Tecnología de Alimentos. Universidad
Autónoma de Aguascalientes. CP 20131, Aguascalientes, Ags., México.
The oats flour (OF) was subjected to heat treatments of 80, 100 or 130°C for 30
min to be used in the substitution of 10 or 20% of wheat flour (WF) in bread making.
Water holding capacity (WHC), pasting properties with the Rapid Visco Analyser
(RVA), specific volume, mass loss, water activity and texture profile analysis (TPA)
were determined. The viscosity parameters were affected by the substitution level of OF
as well as the heat treatment. These effects were most noticeable when the OF was heat
treated at 130°C. The heat treatment of 100°C on the OF increased the specific volume
of the bread, even higher than that observed in bread made from WF only (2.22 cm3/g).
This happened for both substitution levels 10 and 20% (2.64 and 2.75 cm3/g),
respectively. The TPA analysis was also affected by the level of substitution and heat
treatment, even improving the hardness of the bread when using 10% OF treated at
130°C at 7 days of storage (13.92 N ± 2.68) with respect to the elaborated WF alone
(19.45 N ± 0.81). Using 20% OF in the substitution, the heat treatment that favored this
parameter was of 80°C (17.71 N ± 1.83). The use of heat treatments on flour used in the
substitution of wheat flour in commercial baking may be an alternative to improve the
quality of the final product (bread).
86
EVALUATION OF QUALITY PARAMETERS AND BIOACTIVE
COMPOUNDS IN TWO NEW RED-FLESHED ORANGE MUTANTS
J. Zacarías-García, M.J Rodrigo & L. Zacarías
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín
Escardino, 7, 46980, Paterna, Valencia, España
Fruits of the genus Citrus display great color diversity in both peel and pulp, from
the yellow of lemons, pummelo and grapefruits, to the orange of mandarins and
oranges. This color diversity is mainly due to a different complement in carotenoids
content and composition. In this research we have studied two new red-fleshed orange
mutants: “Kirkwood Navel” and “Ruby Valencia”, belonging to two different genetic
background, Navel and Valencia oranges, respectively. The red color of the pulp is due
to the accumulation of lycopene, a lineal red carotene that is only present in few mutants
of grapefruits, pummelo, and also sweet oranges mutants. Lycopene is widely
recognized by its high antioxidant capacity and in the reduction of the risk of several
degenerative diseases. Then, these red-fleshed orange varieties may be of especial
interest adding nutritional value respect to the ordinary parental varieties. Therefore, the
aim of this work was to determine the content of some parameters of internal quality, as
well as bioactive compounds in the pulp of fruits of the red-fleshed mutants and the
corresponding parental at different developmental and ripening stages. Analysis of
carotenoid content and composition revealed that mutant fruits accumulate lycopene and
large amounts of colorless lineal carotenes (phytoene and phytofluene) from early
stages of fruit development. Then, mature fruit contained high concentration of these
carotenoids that were absent in the parental, but the proportion of total β,β-xantophyls
was reduced. In order to ascertain the antioxidant capacity of the pulp of mutant fruits,
the content of ascorbic and dehydroascorbic acid was also determined and not
significant differences between mutant and parental fruits were detected. The relevance
of these changes in relation to the total antioxidant capacity of the pulp of these fruits
will be presented and discussed.
87
LECITHIN ENCAPSULATION OF CARVACROL TO OBTAIN ACTIVE
POLYVINYL ALCOHOL FILMS
J. Andrade1, A. Chiralt1
1 Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat
Politècnica de València, Spain.
Carvacrol (CA) is a monoterpenoid phenol found in the essential oil of oregano
(Origanum vulgare), thyme (Thymus vulgaris L.), marjoram (Origanum majorana) and
similar aromatic plants, which exhibits antioxidant and antimicrobial properties. Its
inclusion in biopolymer films to obtain active layers represents an interesting option in
developing of food packaging materials. However, because of its volatility and
susceptibility to light, oxygen and/or heat, this compound could benefit from being
encapsulated to improve its efficient retention and protection in the polymer matrix.
Lecithin encapsulation has been proved to enhance the retention of different essential oil
compounds during film formation. In this study, carvacrol was encapsulated by three
types of lecithin (soybean phosphatidylcholine (Lipoid S75), soy lecithin and sunflower
lecithin) using lecithin:CA ratios of 1:1 and 1:0.5. Free carvacrol and carvacrol-
encapsulating liposomes were incorporated in two kinds of polyvinyl alcohol (PVA A:
Mw 89.000-98.000, 99-99.8% hydrolyzed; PVA B: Mw 13.000-23.000, 87-89%
hydrolyzed) for obtaining active films by casting. The liposomes were characterized as
to the particle size and zeta potential. The final carvacrol content in the films was
determined by methanol-water (50% v/v) extraction and analysed by UV/Vis
spectrophotometry at 274 nm. It was noted that CA retention was affected by the
characteristics of each PVA type, such as molecular size and chain polarity, and by final
emulsion viscosity, all these affecting the stability of the terpenoid emulsions which
greatly influence the compound losses occurred by the steam drag effect at the film
surface during the drying step. The greatest CA retention values were obtained in PVA
B films with 1:0.5 lecithin:CA ratio. In these conditions, the highest retention (74 ± 3%)
was obtained for Lipoid S75, probably due to its high content of phosphatidylcholine,
which improves the structural cohesion of the lipid vesicles, its stability and
encapsulation capacity.
88
EFFECT OF DIFFERENT TYPES OF CELLULOSE ETHERS ON
RHEOLOGICAL BEHAVIOR OF REDUCED-FAT COCOA FILLING
CREAMS
M. Espert1, L. Caloca1, A. Salvador1, T. Sanz1, & M.J. Hernández2
1 Department of Physical and Sensory Properties of Food and Consumer Science.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia
(Spain); 2 Department of Earth Physics and Thermodynamics, Faculty of Pharmacy,
University of Valencia (Spain).
The design of reduced fat foodstuffs has gained increasing importance among the rational
strategies with which to control excessive dietary fat intake. The objective of the present work
was to investigate the rheological behavior of cocoa filling creams made with hydrocolloid
based emulsions as fat replacer, to better understanding the effect of hydrocolloid presence in a
food matrix. The filling creams were composed of cocoa, starch, sugar, skimmed milk powder
and o/w stabilized emulsion. The hydrocolloids used to prepare the emulsions were two types
of methylcellulose (MX and A4M) and two types of hydroxypropyl methyl cellulose (F4M and
K4M). Rheological measurements were performed at 20 ºC with a controlled stress rheometer,
using a serrated plate-plate sensor (40 mm diameter). Flow behavior and viscoelastic properties
were analysed. The cream containing the A4M emulsion presented a flow behavior similar to
both creams with HPMC emulsions, while the creams made with MX were quite different. The
viscosity at rest of MX creams was one order of magnitude higher than the corresponding to the
other three creams containing cellulose. On the other hand this cream had a stronger shear
thinning behavior, so the differences in viscosity were reduced for high shear rates. These
characteristics of MX emulsions were similar to the control cream (without hydrocolloid
emulsion). These results are in accordance with the viscoelastic properties. All creams showed a
predominance of elastic behavior, characteristic of structured systems, but also two
differentiated groups were found. The creams with lower viscosities and lower shear thinning
character (with A4M, F4M and K4M emulsions) presented more dependence of the viscoelastic
moduli with frequency than the other two creams (control and MX emulsion). The results of this
investigation could be applied in the design of hydrocolloid based systems when formulating
foodstuffs to provide desired textural attributes.
89
CHARACTERIZATION OF THE LULO FRUIT (Solanum quitoense Lam) AND
THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON ITS JUICE
PROPERTIES.
L. I. Hinestroza-Córdoba1,2, A. L. Martínez- Andrade2, C. Barrera Puigdollers1, N.
Betoret Valls1
1Camino de Vera s/n, 46022, Valencia(Universidad Politécnica de Valencia, Instituto
Universitario de Ingeniería de Alimentos para el Desarrollo), España; 2Carrera 22,
No. 18 B–10 Quibdó (Universidad Tecnológica del Chocó, Grupo de Investigación en
Valoración y Aprovechamiento de la Biodiversidad) Colombia.
The fruit of lulo (Solanum quitoense Lam.), native of the Andes and widely
cultivated in Ecuador, Colombia and Central America, has excellent organoleptic and
nutritive properties. The limited research works available focus on its bioactive
compounds content, such as vitamins, minerals and specifically spermidine, with a
proven effect against hypertension. Notwithstanding the above, the consumption is
limited due to the seasonality and lack of industrialization. The present work aims the
physico-chemical and functional characterization of lulo fruit and its juice, as well as to
determine the effect of high homogenization pressures (50, 100 and 150 MPa) on juice
properties. Specifically, water activiti, soluble solids content, humidity, pH, density,
particle size, color, antioxidant activity by ABTS+ y DPPH methods and total phenols
and flavonoids content, were measured. Additionally, porosity of pulp and impregnation
parameters (X, X1, , 1 y Ɛe) were determined. The results showed a good
impregnation capacity and availability of the pores from the fruit matrix. Regarding the
homogenization treatment of the juice, any pressure applied had a significant effect,
mainly on particle size, rheological properties and phenols and flavonoids content when
compared with juice without treatment.
90
ESTABLISHMENT OF A SENSORY DETECTION THRESHOLD TRIAL FOR
YEAST FERMENTATION OF ORANGE JUICE
A. López-Fernández1, C. Frontela-Saseta, T. Sánchez-Moya, G. Ros-Berruezo
1Dpt. Food Science and Nutrition. Faculty of Veterinary Sciences. Regional Campus of
International Excellence “Campus Mare Nostrum”. Murcia, Spain.
Acidolactic bacteria, molds, and yeasts are the typical microbiota in orange juices.
Yeasts tolerate high-osmotic and low-pH conditions and causing spoilage in the
processed product. Saccharomyces cerevisiae is highly isolated from juices and its
determination requires different complex techniques. The present study aims to
establish a sensory detection threshold trial for yeast fermentation applicable in the
quality control of juices. Samples of orange juice were inoculated with a fixed amount
of commercial lyophilized S. cerevisiae each 2h, being the last sample inoculated just
before the trial (t=0) and stored at room temperature. Sample with no-inoculum was the
reference. A detection threshold trial for yeast fermentation was carried out by a panel
of 55 volunteers previously selected within the juice production staff according to the
UNE 87-003-95 procedure. Samples were assessed from reference to the sample firstly
inoculated (t=10). Each panelist described if a stimulus was detected and then also its
intensity (UNE-EN ISO 8589:2010 regulation). All panelists detected different stimulus
from inoculated samples when compared with reference, but 33% detected this stimulus
as related with fermentation. When t=0 was studied, 58% of panelists detected a
stimulus when compared with the reference, not being able to identify its origin. The
sample incubated for 2h was identified by 16% of panelists, highlighting the term “old
flavour” to describe the perceived stimulus. After 10 h of inoculation of orange juice,
only 6 panelists described it as similar to the reference; meanwhile, most of volunteers
included the term “old flavour” as a descriptor. The sensory evaluation can be used as
tool for the assessment and identification of the fermentation process by S. cerevisiae in
orange juice. These results could be of high interest for juices manufacturers in order to
reduce undesirable flavours that could appear during processing.
91
COMPARISON BETWEEN SPANISH AND PERUVIAN CONSUMERS’
PERCEPTION ABOUT THE PRESENCE OF PALM OIL IN FOOD
PRODUCTS
María Jesús Lerma-García1, Grobert A. Guadalupe
2,3, Ana Fuentes
1, José M. Barat
1,
Isabel Fernández-Segovia1
1Departamento de Tecnología de Alimentos. Universitat Politècnica de València.
Camino de Vera s/n, 46022, Valencia, Spain; 2Universidad Nacional Toribio Rodríguez
de Mendoza de Amazonas, Peru; 3Programa Nacional de Alimentación Escolar Qali
Warma, Ministerio de Desarrollo e Inclusión Social, Peru
For years, palm oil has been considered one of the best raw materials for food
processing companies thanks to its low cost, versatility and good availability. Its high
demand has contributed to uncontrolled palm oil plantation growth, leading to major
environmental implications, jointly with possible abuses of human rights. Moreover,
palm oil consumption has also been related to several health issues, which have
triggered alerts among consumers. Taking all these aspects into consideration, the
objective of this work was to determine the presence of palm oil in food products on
sale, and to study and compare consumers’ opinions about this oil in Spain (importing
country) and Peru (producing country). For this purpose, recent news published in both
countries that could influence consumers’ perceptions were analysed. Next, a study on
the labelling of foodstuffs in Spain was carried out, and a survey about consumers’
opinion was performed in Spain and Peru. Palm oil was found in a large number of
products and in a wide range of foods, especially in the bakery sector. Regarding survey
results, Spanish consumers showed much more interest in the labelling and information
on nutritional properties, especially energy values, saturated fats and sugars, while
Peruvians focused more on energy values and on protein, vitamin and mineral contents.
In Spain, palm oil was considered the worst quality fat/oil with a clearly negative effect
on both health and environment. In Peru, palm oil was neither perceived by the majority
of respondents as low quality oil nor associated with negative health effects. However,
they were aware of the environmental problems that could result from its production.
92
APPLICATION OF HYDROCOLLOID BASED EMULSIONS IN COCOA
FILLING CREAMS: STRUCTURAL PROPERTIES AND SENSORY
ACCEPTABILITY
M. Espert1, A. Bresciani
2, T. Sanz
1, & A. Salvador
1
1
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia
(Spain); 2 Facoltà di Scienze Agrarie e Alimentari. Università degli studi di Milano,
Italia.
In today's society in which consumers increasingly value healthy foods, the interest for the
design of foodstuffs able to provide less calories and improved lipid profile does not stop
growing. In this frame, the use of o/w emulsions based on hydrocolloids could represent an
alternative to replace the conventional fat. The objective of this work was to evaluate the
application of hydrocolloid based o/w emulsions in a cocoa filling cream, determining the
structural properties and the sensory acceptability. Lipid digestibility was also determined after
in vitro digestion to evaluate the relationship between structural changes and fat digestibility.
Filling creams with 23.5% (w/w) of fat were composed of modified starch, sugar, skimmed milk
powder, mineral water and o/w emulsion. Emulsions were composed by water 51% (w/w),
sunflower oil 47% (w/w) and a hydrocolloid at 2% (w/w). The hydrocolloids used were
methylcellulose, hydroxypropyl methyl cellulose and xanthan gum. Back extrusion assays were
used to determine the textural properties of cocoa creams before and after in vitro digestion.
Free fatty acids generation after small intestine incubation was quantified as indicator of fat
lypolisis. Finally, consumer acceptability was carried out by an acceptability test to determine
the degree of liking of appearance, taste, consistency, and overall acceptability of each system.
The results revealed that the structure provided by the hydrocolloid based emulsions is resistant
to digestion, reducing the fat digestibility. Moreover, the increased consistency in the stomach
phase (pH=2) of the cream with xanthan gum could be considered as an interesting system
because of its possible satiating effect. Xanthan gum cream presented also the highest
acceptability. It could be concluded that the reformulation of a filling cream with hydrocolloid
based emulsion is a good option to obtain a reduced-fat food with sensory properties close to the
traditional product.
93
PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BAKERY
PRODUCTS MADE WITH DIFFERENT COCOA POWDERS.
M.Puchol1,2
, E.Perez1, C. Palomares
2, J.M.Barat
1
1
Polytechnic University of Valencia. Food Technology department, Doctoral Student.
Camino de Vera s/n 46022, Valencia, Spain; 2 Olam Food ingredients, Cheste, Spain.
Cocoa powder is one of the key ingredients in the formulation of bakery products.
During cocoa powder processing, it can be applied an alkalization process which aims
to neutralize the pH and develop flavor and color. Moreover, alkalization modifies the
chemical structure of the cocoa, modifying the technological properties. The present
study aims to evaluate the influence of type of used cocoa and its concentration in the
physicochemical and sensory properties of different formulations of bakery products to
be able to make technological recommendations to Olam Cocoa costumers. In a first
step the effect of recipe and cocoa type were assessed. For that proposal, four typical
sponge cake recipes differing in main ingredients proportions (yielding different
centesimal composition) were selected. Each of these recipes was prepared with natural,
medium and strong alkalized cocoas at a concentration of 3%. Results showed that both,
recipe and cocoa powder type had a significant effect on cake color, texture and sensory
perception. To make cakes with light and reddish (high brightness) color natural cocoa
powder and a high protein content recipe might be used. Instead, to increase the
perception of chocolate perception a strong alkaline powder and a low protein content
recipe must be selected. In a second step, the effect of cocoa concentration was
evaluated by replacing a certain amount of flour by cocoa. Results showed that both,
cocoa type and cocoa concentrations had a significant impact on cocoa color and
texture. The higher the cocoa percentage, the less hard was the texture. The higher the
alkalization level, the darker the cake color. These results might be taken into account
when designing a new product with specific sensory properties.
94
STARCH-GELLAN EDIBLE COATINGS WITH THYME ESSENTIAL OIL
FOR POST-HARVEST PRESERVATION OF APPLES
M. Sapper, D. Pauta, A. Chiralt
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat
Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain.
Thyme (Thymus zygis) essential oil (EO) exhibits antifungal activity against several
fungi causing plant diseases (Nikkhah et al. 2017). Direct application of EO shows
several problems, while the use of biopolymers as carriers are more effective, allowing
for better retention of the EO within the coating formed on the fruit or vegetable, which
in turn enhance their preservation (Sánchez-González et al. 2011). Starch-gellan blends
are potential carriers to be used as fruit coatings since their films exhibited low gas
permeability, which modulates the gas exchanges, retarding the senescence. The
incorporation of thyme EO in this films represents a potential strategy to develop
antifungal coatings, although high losses of the EO occur during the water evaporation
while drying, due to the steam drag effect. Formulations of edible coatings were
developed based on cassava starch (S) and gellan gum (G) mixtures at 8:2 ratio, with
and without 25% of EO (with respect to the polymer), incorporated by direct
emulsification or previous encapsulation in lecithin (L) liposomes. The stability, particle
size and rheological behavior of the dispersions, as well as the barrier properties to
water vapor and oxygen of the isolated films, were characterized. In their application to
apples, surface density of solids, weight loss, respiration rate and firmness of the fruits
after two weeks of storage, were quantified. The EO, emulsified, and especially
encapsulated in lecithin liposomes, reduced the water adsorption capacity and the water
vapor permeability of the films, which also showed very low oxygen permeability.
However, these effects were not reflected in their application to apples. The coatings
had limited effectiveness at controlling the loss of weight and respiration rate, although
a slightly better firmness preservation was observed in fruits coated with formulations
with lower contact angle and lower water vapor permeability, such as the starch-gellan
mixture with encapsulated EO.
95
THERMAL PROPERTIES OF REDUCED-FAT FILLING CREAMS BASED ON
MILK FAT EMULSIONS
M.C. Rasia1, M. Espert
2, T. Sanz
2, A. Salvador
2
1
Mons. Tavella 1450, 3200, Concordia (Universidad Nacional de Entre Ríos, Facultad
de Ciencias de la Alimentación) Argentina; 2 Avda. Agustín Escardino 7, 46980,
Paterna (Instituto de Agroquímica y Tecnología de Alimentos, CSIC) España.
The development of reduced-fat foods has increased in recent years due to
overweight and obesity in human health. Milk fat emulsions using cellulose ethers are
good low fat alternatives to replace conventional fat sources. The aim of this work was
to study the influence of hydrocolloids on thermal properties of milk fat emulsions and
filling creams based on this type of emulsions. Emulsions containing 47% (w/w) of
milk fat were prepared with three types of cellulose ether: two methyl celluloses -A4M
and MX- and one hydroxypropyl methyl cellulose -F4M-. These emulsions were used
as fat replacer to prepare filling creams with cocoa, modified starch, skim milk powder
and sugar. The thermal properties of milk fat emulsions, filling creams and pure milk fat
were analyzed after one day of its preparation by a differential scanning calorimetry
(DSC). The samples were equilibrated at 5°C for 20 min. Then, the temperature was
increased to 75°C at 5 °C/min. The enthalpy, temperatures and melting profile were
calculated. The results showed that the three emulsions prepared with celluloses has two
melting fractions, the low melting fraction from 10°C to 20°C and the high melting
fraction above 30°C. They were agree with the melting profile of pure milk fat that
presents the same melting peaks, but the enthalpy of the milk fat was higher than
emulsions. In the F4M and MX emulsions the enthalpy of the high melting fraction was
significantly lower than milk fat. Contrary to emulsions, the melting profiles of filling
creams showed only the low melting fraction. It could be because the creams are more
complex than emulsions and the presence of starch and sugar could influence fat
crystallization behavior.
96
IMPROVING OF TOMATO SEED BY-PRODUCT ANTIOXIDANT ACTIVITY
BY ALCALASE HYDROLYSIS
M. Arnal1, P. Talens
1, F. Toldrà
2, and L. Mora
2
1Departamento de Tecnología de Alimentos. Universitat Politècnica de València.
Camino de Vera s/n, 46022, Valencia (Spain)
2
Instituto de Agroquímica y Tecnología de Alimentos (CSIC). Avenue Agustín
Escardino 7, Paterna, 46980, Valencia (Spain)
Tomato processing industry generates 7-7.5 % of solid wastes that results in 70-72
% of pomace containing around 44% seeds (based on dried pomace). The conversion of
this potential waste into useful compounds able to be used as marketable ingredients
constitutes an important economical and environmental advantage for producers. In this
respect seeds contain 28% of protein which have been described as a good source of
bioactive peptides. Many of these peptides could show antioxidant capacity and
suppress the damage caused by reactive oxygen species, thereby restricting both
peroxidation of essential fatty acids and protein oxidation. Antioxidant peptides can be
generated through different processes, being the hydrolysis under controlled enzymatic
conditions the most common methodology employed in by-products. In this study,
tomato seed hydrolysis using Alcalase enzyme was optimized in order to improve the
antioxidant capacity of the product by generating antioxidant peptides from its protein
fraction. For this, tomato seeds were lyophilized and submitted to different times (30,
60, 120, and 240 minutes and 24 and 48 hours) of digestion with Alcalase enzyme. The
optimal digestion time was selected by analyzing antioxidant activity of the obtained
hydrolysates using the DPPH radical-scavenging assay. Main results showed that higher
antioxidant values were obtained after 30 minutes of hydrolysis, with a 51.4% of
antioxidant activity, corresponding to a statistically significant improvement in
comparison with non-hydrolysed seeds. Longer times of hydrolysis resulted in the
decrease of the antioxidant activity. In conclusion, controlled conditions of Alcalase
hydrolysis would improve the antioxidant capability of tomato seeds by increasing their
potential value as a food ingredient.
97
CAN TIGERNUT (CYPERUS ESCULENTUS L.) FLOUR BE USED FOR
GLUTEN-FREE BREAD MAKING?
N. Gasparre, C. M. Rosell
IATA-CSIC, C/ Agustín Escardino 7, 46980 Paterna Valencia, Spain
Tigernut (Cyperus esculentus) is a tuber cultivated in Spain around Valencia area
with an interesting nutritional profile (carbohydrate, lipids, fat, ash, protein) and due to
its lack of gluten it will be also suitable for the development of gluten-free products. In
fact, an attempt to include tigernut flour for enriching gluten free breads was carried out
by mixing some parts of this flour with rice flour1. Nevertheless, up to now there is no
report for obtaining gluten free bread solely composed of tigernut flour. The aim of this
study was to compare the breadmaking performance of tigernut (TF) and rice flours
(RF), besides the quality characteristics of the resulting gluten free breads. For that
purpose, flours were characterized regarding to proximate composition and apparent
viscosity during heating and cooling, whereas gluten free breads were evaluated
assessing volume, texture, color and nutritional composition. Tigernut flour had higher
content of fats and minerals than rice flour. Both flours significantly differed in their
apparent viscosity profiles, since the TF flour did not show any peak viscosity during
heating, likely due to its thermal pretreatment for reducing microbial count. TF breads
had softer crumb with a brownish color. Concerning the nutritional composition, TF
gluten free breads had the nutritional composition derived from the flour used, namely
higher in fat and ash than rice breads. Therefore, TF flours are very suitable for
obtaining gluten free breads with good technological quality and very pleasant sweet
taste. However, further research would be needed to modulate the fat content of this
flour.
98
GLUTEN FREE BREADS: DEFINING PREDICTORS FOR SELECTING RICE
FLOUR WITH ADEQUATE BREADMAKING PERFORMANCE
R. Garzon, M. San Eustaquio, C.M. Rosell
Institute of Agrochemistry and Food Technology (IATA-CSIC). Catedrático Agustín
Escardino Benlloch, 7. 46980 Paterna. Spain
Rice is mainly consumed as kernels, but in the last years, the use of rice flour has
been increase as an important ingredient in gluten free based products. However, rice
flour functionality is influenced by rice variety, milling process, etc. and these have a
direct effect on further flour processing. The aim of the study was to identify what
parameters would be responsible of breadmaking performance of rice flour. For that
purpose, two commercial flours (R1 and R2) were characterized regarding the particle
size distribution and apparent viscosity during heating and cooling. Additionally, those
flours were used for breadmaking and the grain characteristics of the gluten free crumbs
were compared. The distribution of particles size was significantly different for the two
samples. R1 exhibited greater mean particle sizes (> 55% was above 180 µm), while
more than 55% of flour R2 was under 180 µm. No differences were observed in the
apparent viscosity during heating, but viscosity after cooling was significantly higher in
the R2 rice flour. The gluten free bread obtained from those flours were significantly
different. R1 crumb showed a more homogenous grain distribution, with higher cell
density but less mean cell areas than bread made with R2 rice flour. Therefore, particle
size and apparent viscosity after cooling of rice flour are decisive for obtaining rice
based gluten free breads with better crumb grain. Likewise, those parameters could be
used to classify rice flours that would be used for breadmaking.
99
MICRO- AND NANO- CELLULOSIC FILLERS FROM RICE AND COFFEE
HUSKS TO IMPROVE PROPERTIES OF THERMOPLASTIC STARCH FILMS
S. Collazo-Bigliardi1, R. Ortega-Toro
2, A. Chiralt
1
1Camino de Vera s/n (Universidad Politécnica de Valencia, Instituto de Ingeniería de
Alimentos para el Desarrollo) Spain; 2Carrera 6 # 36-100 (Universidad de Cartagena,
Facultad de Ingeniería) Colombia.
The use of the starch biopolymers in food packaging applications requires the
improvement of their functional properties to be adapted for packaging requirements
(Ortega-Toro et al., 2017). For this purpose, the incorporation of cellulosic micro- and
nano-fillers into the biopolymer matrix is an interesting alternative (Kargarzadeh et al.,
2017). Cellulose has frequently been used as reinforcing agent in different forms such
as cellulosic micro-fibres or cellulose nanocrystals (Azeredo et al., 2017). The aim of
this work was to obtain cellulose fibres and cellulose nanocrystals from rice and coffee
husk and to analyse their reinforcing properties into starch matrices. Rice and coffee
husk samples were alkali treated (4 wt% NaOH) and bleached (1.7 wt% NaClO2) to
obtain cellulose microfibres. CNCs were prepared from fibres by means of acid
hydrolysis (64 wt% H2SO4). The reinforcing capacity of 1 wt % of cellulose fibres and
nanocrystals was evaluated in thermoplastic corn starch films (TPS), plasticized with 30
% glycerol, obtained by melt blending and compression moulding. Films were analysed
as to their microstructure, tensile behaviour and barrier properties. The mechanical test
showed that nanocrystals provoked a higher increase in the film elastic modulus than
fibres. The water vapour permeability and oxygen permeability of the films were
improved with the addition of nanocrystals, whereas the cellulose fibres did not provoke
significant changes in these properties. FESEM analysis evidenced the distribution of
fibres and nanocrystals into the starch matrices. The obtained results demonstrate that
the properties of cellulosic fractions from rice and coffee husk make them very adequate
as reinforcing materials in TPS films, especially the nano-sized reinforcement.
100
OPTIMIZATION OF GLUTEN-FREE BISCUIT USING RESPONSE SURFACE
METHODOLOGY
S. Benkadri 12
, A. Salvador 2, M.N. Zidoune
1, T. Sanz
2
1Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires
(I.N.A.T.A-A.), route Ain El bey, 25000 Constantine, Algérie. 2Instituto de Agroquímica
y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna,
Valencia, Spain
Various gluten-free formulations have applied hydrocolloids to mimic the
viscoelastic properties of gluten. Several blends of gums have been studied for their
synergistic interaction in different food and no-food systems. In this study, rice flour
supplemented by chickpea flour was used to obtain nutritionally enriched biscuit for
celiac children. Response surface methodology (RSM) was applied to optimize the
levels of xanthan and locust bean gum added to the composite gluten-free flour. The
analysis was based on the rheological (TPA and viscoelastic) characteristics of the
dough and specific volume, water activity and hardness of the biscuit. The results
revealed that the regression and variance analysis coefficients related to the rheological
and physical properties of dough and biscuit under the influence of independent
variables were sufficient for an adequate and well fitted response surface model. Linear
terms of variables affect significantly most of the dough and biscuit parameters, where
the xanthan gum effect was found to be more pronounced than locust bean gum.
Interaction terms showed a significant positive effect on the specific volume of the
biscuits and a negative effect on the water activity. However, the interactive effect of
gums didn’t affect significantly the rheological parameters of the dough. Optimized
conditions were compromised to maximize viscoelastic properties of the dough and
specific volume of the biscuit, and to minimize dough hardness, biscuit hardness and
water activity. Predicted responses were found satisfactory for both rheological and
physical characteristics of dough and biscuit.
101
ANTIFUNGAL ESSENTIAL OIL NANOEMULSIONS IN SALAD DRESSINGS
S. Ribes, A. Fuentes, J. M. Barat
Departamento de Tecnología de Alimentos, Universitat Politècnica de València,
Camino de Vera s/n, 46022 Valencia, Spain
Salad dressings are susceptible to contamination and spoilage by yeast (Tornai-Lehoczhi et
al., 2013). The most effective methods for avoiding microbial contaminations are the use of
synthetic additives, heat treatments or combination of both methods. Unfortunately, both of
them have drawbacks. The heat treatment produces undesirable changes in foods (colour and
off-flavours) and; nowadays, consumers have become more concerned about the adverse impact
of synthetic additives on human health. In this sense, the use of essential oil (EOs)
nanoemulsions can be an alternative to chemical additives and conventional heat treatments for
preserving food products. Nanoemulsions efficiently contribute to support the use of EOs in
foods by increasing their dispersibility in the food areas where microorganisms grow and
proliferate, as well as by enhancing their antimicrobial activity (Donsì & Ferrari, 2016). In this
study, the antifungal activity of clove and oregano EOs nanoemulsions against
Zygosaccharomyces bailii has been evaluated in vitro and in salad dressings and, the effect of
these systems on the sensory properties of salad dressings was also studied. For this purpose,
nanoemulsions were formulated with 1.75, 1.85 and 1.95 mg of EO/g, stirred during 15 min and
submitted to High Pressure Homogenisation (HPH) at 50 MPa. The in vitro assays determined a
Minimal Fungicidal Concentration (MFC) of 1.75 mg EO/mL for both nanoemulsions. The
nanoemulsions were incorporated to salad dressings (0.5 g of nanoemulsions per 14.5 g of salad
dressing), inoculated with 100 µL of Z. bailii (107 CFU/mL), and incubated at 8 °C for 11 days,
simulating the conditions of a pasteurised product. Total inhibition of Z. bailii on samples
containing 1.95 mg/g of EOs nanoemulsions took place after 4 days of storage at 8 °C.
Significant differences between dressings containing EOs nanoemulsions and controls (without
nanoemulsions) on taste and flavour were observed. The present work evidences promising
advantages of employing EOs nanoemulsions as a natural alternative to chemical additives
and/or thermal treatments for food preservation.
102
REGULATION OF YEAST FATTY ACID DESATURASE IN RESPONSE TO
IRON DEFICIENCY
T. Jordá1, A.M. Romero
1, N. Rozès
2, M.T. Martínez-Pastor
3 and S. Puig
1
1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos
(IATA), Consejo Superior de Investigaciones Científicas (CSIC). Paterna, Valencia
(Spain) 2 Departamento de Bioquímica y Biotecnología, Facultad de Enología,
Universidad Rovira i Virgili. Tarragona (Spain) 3Departamento de Bioquímica y
Biología Molecular, Universitat de Vàlencia. Burjassot, Valencia (Spain)
Unsaturated fatty acids (UFA) are essential components of phospholipids that
greatly contribute to the biophysical properties of cellular membranes. Biosynthesis of
UFAs relies on a conserved family of iron-dependent fatty acid desaturases, which
representative in the model yeast Saccharomyces cerevisiae is Ole1. The expression of
OLE1 is tightly regulated to adapt UFA biosynthesis and lipid bilayer properties.
Despite iron deficiency is the most extended nutritional disorder worldwide, little is
know about the mechanisms and the biological relevance of fatty acid desaturases
regulation in response to iron starvation. In this work, we show by qPCR that the ER-
anchored transcription factor Mga2 activates OLE1 transcription in response to
nutritional iron deficiencies. We demonstrate by growth assays that MGA2 is essential
for the growth of S. cerevisiae under conditions of iron deficiency and that this is due to
the fact that Mga2 contributes to maintaining the levels of UFAs needed through the
induction of the OLE1 gene. Moreover, we show by gas chromatography that iron
deficiency alters the proportion of UFAs/SFAs in cell membranes, which could
contribute to the release of Mga2 from the ER membrane. This release seems to be
mediated, at least in part, by the action of the proteasome, the ubiquitin ligase E3 Rsp5
and the segregase complex Cdc48Ufd1/Npl4. These results reveal the mechanism of
OLE1 regulation when iron is scarce.
103
WHEY PROTEIN FERMENTATION AS A PREDICTOR OF SATIETY
Sánchez-Moya T*., Planes D., López-Nicolás R., González-Bermúdez C.A., Frontela-
Saseta C. and Ros-Berruezo G.
Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional
Campus of International Excellence “Campus Mare Nostrum” (Murcia, Spain).
The mechanisms involved in the regulation of food intake are complex and
imply several different pathways. Moreover, gut microbiota has taken an important role
in the regulation of energy homeostasis and energy intake. Due to the obesogenic
environment in most of the actual societies, it is necessary to develop new strategies
focusing on ingredients capable of increasing satiety. Protein is known as the most
satiating macronutrient, and specifically whey proteins are evaluated in the present
study. Approximately 12-18 g of protein intake reach the human colon and could be
fermented by proteolytic bacteria leading to the production of SCFA (short chain fatty
acids). SCFA can lower the gut pH, inhibiting gastrointestinal pathogens, and they also
act as nutrients for the colonic epithelium. Furthermore, these SCFAs produce health
benefits increasing the gut satiety hormones secretion, among other. The aim of this
study was to evaluate the SCFA production after fermentation of whey protein by
human gut microbiota from 3 obese (OB) donors and 3 normal-weight (NW) donors
using a stirred and non-pH controlled faecal batch culture. We used 4 types of whey
protein up to 1% (w/v) as fermentation substrate, added to a minimal basal medium
(MBM). Aliquots were taken after 0, 12, 24 and 48 h of incubation at 37ºC. pH and gas
pressure were previously measured and SCFA were analysed by gas chromatography.
As expected, pH values decreased in all samples and in every donor. The gas
production was higher in NW than OB donors. We found different profile of SCFA
depending on body-weight, obtaining much more variety of SCFA on OB. That could
be explained as the potential prebiotic effect of whey, providing initial evidence for
future research that colonic derived SCFA may be a promising tool for appetite control
and satiety enhancement.
104
WHEY MILK STIMULATES THE IN VITRO PRODUCTION OF CCK AND
GLP-1 THROUGH A WHOLE SIMULATED INTESTINAL PROCESS
Sánchez-Moya T., López-Nicolás R., López-Fernández A., Frontela-Saseta C., Ros-
Berruezo G.
Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional
Campus of International Excellence “Campus Mare Nostrum” (Murcia, Spain).
Whey milk is effective in enhancing satiety mainly due to its protein
composition. Peptides and amino acids derived from digestion of whey can acts as
suppressants of appetite by stimulation of satiating gut hormone receptors, reducing
food intake slowing stomach emptying and via opioid receptors and, high plasma
concentrations of amino acids could serve as a satiety signal to stimulate the satiety
center in the brain to depress food intake. But, the protein fraction of whey can vary
depending on specie of animal, season, lactation period, etc. The aim of this study was
to evaluate the satiety effect of whey milk from different species of ruminants (cow,
sheep, goat and a mixture of them) through a simulated in vitro digestion which
performed the whole gastrointestinal process, from oral digestion to colonic
fermentation. The satiety effect of each sample was measured by the production of
satiating hormones (CCK and GLP-1) secreted by enteroendocrine cells line (STC-1)
after 2 hours of incubation with raw, digested and fermented whey milk. The production
of CCK was much higher than of GLP-1, being the digested samples one the most
hormone produced. The release of CCK was strongly stimulated by digested cow whey
meanwhile raw and fermented whey samples had a minor stimulation, being the
stimulation of digested almost 100 times more than raw and fermented samples. GLP-1
release of digested goat whey yielded the most stimulation (86.33±4.5 pg/ml) and
conversely digested cow whey was the least stimulator of GLP-1. This study
demonstrates that peptides and amino acids released from digestion of whey exert great
effect to stimulate the in vitro release of satiating hormones.
105
P
MANGO QUALITY ASSESSMENT BY OPTICAL AND MECHANICAL
PARAMETERS INTEGRATED IN A ROBOT GRIPPER
V. Cortés1, C. Blanes
2, J. Blasco
3, C. Ortíz
4, N. Aleixos
5, M. Mellado
2, S. Cubero
3, P.
Talens1
1Departamento de Tecnología de Alimentos. Universitat Politècnica de València.
Camino de Vera s/n, 46022, Valencia (Spain) 2 Instituto de Automática e Informática
Industrial, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia
(Spain) 3 Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias
(IVIA), Ctra. Moncada-Náquera Km 4.5, 46113, Moncada, Valencia (Spain) 4
Departamento de Ingeniería Rural y Agroalimentaria, Universitat Politècnica de
València, Camino de Vera s/n, 46022 Valencia (Spain) 5 Departamento de Ingeniería
Gráfica, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia
(Spain)
Mango is an important tropical fruit. Nondestructive detection of mango ripeness is crucial
for improving industry production. Many non-destructive sensors have been used to assess
quality. Most of reported studies were conducted using independent non-destructive sensors and
fusing their data to determine food quality. However, this study addresses the creation of a new
sensor that combines the capability of obtaining mechanical and optical properties of the fruit
simultaneously. It has been integrated into a robot gripper that can handle the fruit obtaining
non-destructive measurements of firmness, incorporating two spectrometer probes to
simultaneously obtain reflectance properties in the visible and near-infrared, and two
accelerometers attached to the rear side of two fingers. Partial least square regression was
applied to different combinations of the spectral data obtained from the different sensors to
determine the combination that provides the best results. Best prediction of ripening index was
achieved using both spectral measurements and two finger accelerometer signals, with R2 =
0.832 and RMSEP of 0.520. These results demonstrate that simultaneous measurement and
analysis of the data fusion set improve the robot gripper features, allowing assessment of the
quality of the mangoes during pick and place operations.
Acknowledgements: Victoria Cortés López thanks the Spanish Ministry of Education,
Culture and Sports for the FPU (FPU13/04202) scholarship.
106
COUPLED EFFECT OF PULSED ELECTRIC FIELDS AND OSMOTIC
DEHYDRATION OF KIWIFRUIT MONITORED BY TD-NMR AND
MICROWAVE SPECTROPHOTOMETRY
M. V. Traffano-Schiffo1*
, M. Castro-Giraldez1, U. Tylewicz
2, L. Laghi
2,3, L. Ragni
2,3,
M. Dalla Rosa2,
3, & P. J. Fito
1
1
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat
Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain 2 Department of
Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521
Cesena, Italy 3 Interdepartmental Centre for Agri-Food Industrial Research, University
of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
Kiwifruit (Actinidia deliciosa cv “Hayward”) is considered as an important source of
vitamin C, fibre, minerals and it present high antioxidant capacity due to its carotenoids, lutein,
phenolics, flavonoids and chlorophylls content. The application of pulsed electric fields (PEF)
as a prior step of the osmotic dehydration (OD) process represent a good and novel technology
to extend the shelf life of the kiwifruit obtaining a high dehydrated product and with less sugar
comparing with candying fruits. This coupled treatment produce changes in the microstructure
and in the water distribution of the kiwifruit, which can be estimated by using TD- NMR. On
the other hand, other non-destructive technique able to monitor the dehydration process is the
spectrophotometry in microwave range. In this context, the aim of this research was to analyse
the intra and extracellular water fluxes during the OD of the kiwifruit, pre-treated with PEF and
to developed prediction tools to obtain the water activity during the PEF+OD coupled process.
OD was carried out by immersing the samples in 61.5% sucrose solution at 25 ºC, maintaining a
relationship 1:4 (w/w) between the fruit and the OD solution for a contact period of 0, 10, 20,
30, 60 and 120 min. PEF pre-treatments were done at 100, 250 and 400 V/cm and 60 number of
pulse. Water activity, volume, moisture and soluble solid content were also measured. It has
been possible to obtain the water fluxes during the OD treatment according to each PEF pre-
treatment by TD-NMR, where the internal and external water fluxes at high PEF intensities
become similar due to the plasmolysis suffered by the tissue. A useful tool based in T2 able to
predict the water activity has been developed. Finally, the spectrophotometric spectra at
microwave range have been obtained.
107
EFFECT OF THE ADDITION OF MICROALGAE BIOMASS ON BREAD
DOUGH PHYSICAL, TEXTURAL AND RHEOLOGICAL PROPERTIES
Z.N. Uribe Wandurraga1, P. García-Segovia
1, M. J. Pagán Moreno
1 and J. Martínez-
Monzó1
1CUINA, Grupo de Investigación e Innovación Alimentaria, Departamento de
Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n,
46022, Valencia, Spain
Microalgae show great potential for use as novel ingredients in food products due
to their nutritional composition, richness in bioactive compounds and health beneficial
components. However, addition of total microalgae biomass might alter the structural
properties of the food system. The aim of this work was to evaluate the effect of two
microalgae biomass (Arthrospira platensis and Chlorella vulgaris) on the bread dough
formulation. One biomass level 1.5% (w/w) were tested and compared to the control.
Color, textural and rheological properties were measured. Bread doughs presented
greenness color and reduction in luminosity with the addition of microalgae compared
to the control. Besides, samples with A. platensis showed the higher color difference
(ΔE). No differences in textural properties between A. platensis and the control sample
were found. Although, C. vulgaris provided a decrease of hardness to the bread dough.
Dynamic oscillation tests were performed, the values of the storage modulus (G') and
loss modulus (G") were measured for all samples. No significant differences in the
storage modulus G' and viscosity (µ) between microalgae bread doughs and control
were found. Microalgae bread doughs showed a decrease in the loss modulus (G") and
tan (δ) values compared to the control.
108
ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OF
NATURAL EXTRACTS OF FRUITS AND LEAVES FROM THE
REGION OF MURCIA
L. Martínez, G. Nieto, G. Ros.
1Department of Food Technology, Nutrition and Food Science, Veterinary Faculty
University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
The Region of Murcia is known to be the orchard of Europe, due to its climatic
conditions and soils that have made possible the growth of a great variety of fruits and
vegetables. In fact, Murcia exports to the rest of Europe a large part of fruits,
vegetables, juices and olive oil. In contrast, a problem of this industry is the amount of
waste generated from skins, seeds and leaves, which besides being a problem for the
environment, they were a waste of money for companies. However, these parts of fruits
are really rich on phenolic compounds that can be used by food industry, due to the
beneficial effect of their consumption.
In this work it has been measured the antimicrobial and antioxidant capacity of
several extracts from rosemary (there are 3500 ha of aromatic plants cultivated in
Murcia, and the most common is rosemary), grape seed (obtained from wine
production, that it is 23000 tons) and hydroxytyrosol (from olive oil production, that it
was 63557 tons) obtained from olive leaves and olive fruits. The antimicrobial capacity
was measured by the disk diffusion method, while the antioxidant capacity was
measured by FRAP, DPPH and ORAC methods. On the other hand, the amount of total
phenol compounds was measured by Folin Ciocolteau method.
Consequently, it has been showed that hydroxytyrosol was the most antimicrobial
extract against gram negative (Lysteria Monocytogenes and Staphilococcus Aureus) and
gram positive bacteria (E. Coli), and it was the most antioxidant extract and with the
highest content of phenol compounds followed by rosemary and grape seed (p<0.05). In
view of the fact that the consumption of phenolic compounds is beneficial to the human
body, it can be concluded that these extracts could be used in food industry to replace
synthetics additives or to avoid diseases.
109
Food Safety
110
MULTI-MYCOTOXINS OCCURRENCE IN TUNISIAN POULTRY FEED
A. Ben Youssef
a, S. Oueslati
b,c, H. Berrada
a, C. Juan
a*
(a)
Laboratory of Food Chemistry and Toxicology, University of Valencia, Spain ; (b)
Regional Field Crop Research Center of Beja (CRRGC), (c)
Laboratoire Materiaux,
Molécules et Applications (LMMA), Institut Préparatoire aux Etudes Scientifiques et
Techniques (IPEST), Tunisia
A performed method was validated for twenty-two mycotoxins analysis (ENs,
BEA, AFBs, OTA, AME, AOH, TENT, ZON, DON, 3ADON, 15ADON, NIV, NEO,
DAS, T-2 and HT-2 toxin) in poultry feedstuffs according to the European Commission
Decisions (2002/657/EC) and applied to 43 Tunisian poultry feed samples. A
QuEChERS extraction and chromatographic methods coupled to tandem mass
spectrometry (LC-MS/MS and GC-MS/MS) were used for determination. The validated
method presented good linearity (R2>0.985) and sensitivity, the limits of quantification
ranged from 0.64 ng g-1
for ENA1 to 100 ng g-1
for NEO. Average recoveries were
higher than 69% in spiked wheat samples (n=3) at two different levels: 40 and 500 ng g-
1. Intra-day and inter-day precision, expressed as relative standard deviation, were lower
than 19%. All the analyzed feed were positive for at least one mycotoxin. Fusarium
mycotoxins were the most prevalent led by DON (100%), BEA (100%) and ENB (84%)
and their values ranged between 141-249, 0.88-29 and 1-39 ng g-1
, respectively. None
of the analyzed mycotoxins exceeded the maximal amounts set by EU legislations for
animal feed (Directive 2003/100/EC; Recommendation 2006/576/EC; Recommendation
2013/165/EU). It was also shown that all the samples were co-contaminated by more
than one mycotoxin up to six different mycotoxins in one sample was detected (23%).
Fusarium emerging toxins (BEA, EN A, A1, B, B1) were associated with the majority
of the co-contamination, followed by B-type trichothecenes: DON and 3ADON.
Mycotoxins contamination of poultry feed and co-occurrence were revealed in this
preliminary study.
Acknowledgments: AGL2016-77610-R.
111
EFFECT OF SEVERAL CHEMICAL DECONTAMINANTS ON THE
GROWTH KINETICS OF MRSA AND VRE ON RABBIT MEAT
A. Castaño-Arriba1,2, R. Capita1,2, C. Alonso-Calleja1,2
1 Department of Food Hygiene and Technology, University of León, Spain; 2 Institute of
Food Science and Technology, University of León, Spain.
The effect of chemical decontaminants on rabbit meat has been scarcely tested. The
aim of this study was to determine the influence of 8% trisodium phosphate (TSP), 2%
ascorbic acid (AA) and 2% lactic acid (LA) on the lag phase (L; days), the maximum
growth rate (µ; increase in log10 cfu/cm2/day) and the maximum population density at
stationary phase (D; log10 cfu/cm2) of two pathogenic bacteria of food origin
(methicillin-resistant Staphylococcus aureus -MRSA- and vancomycin resistant
Enterococcus faecium -VRE-) inoculated onto rabbit shoulders. Microbiological counts
were determined immediately after dipping (day 0) and every 24 h during 7 days of
storage at 7±1 oC. Kinetic data were fitted using the modified Gompertz model. Higher
L figures were found in samples treated with TSP, AA or LA (L values ranged from
1.42±0.56 to 2.01±0.50 days for MRSA and from 0.45±0.50 to 1.83±0.17 days for
VRE) than in control (untreated) samples (0.89±0.30 days for MRSA and 0.12±0.40
days for VRE). The three antimicrobial compounds decreased (P<0.05) D (values
ranged from 8.30±0.31 to 8.79±0.21 log10 cfu/cm2 for MRSA and from 7.89±0.25 to
8.56±0.17 log10 cfu/cm2 for VRE) with respect to controls (9.81±0.32 log10 cfu/cm2 for
MRSA and 10.10±0.70 log10 cfu/cm2 for VRE). Higher levels of bacteria were observed
throughout storage on control than on decontaminated samples. Organic acids
(especially LA) showed the highest antimicrobial activity against both MRSA and VRE
strains. These results may be useful in the selection of the most suitable treatments for
controlling pathogenic bacteria and increasing the safety of rabbit meat. This research
was supported by the Spanish Ministry of Economy, Industry and Competitiveness
(INIA; RTA2014-00045- C03-02), the Regional Government of Castile and Leon, and
the Operational Programme for Youth Employment (European Social Fund and Youth
Employment Initiative).
112
APPLICATION IN TURKEY MEAT OF A BIOPRESERVATIVE OBTAINED
FROM A STARTER CULTURE OF Pediococcus acidilactici.
A.T. Noguerol1, P. García-Segovia1, J. Martínez-Monzó1 and M. J. Pagán1
1CUINA, Grupo de Investigación e Innovación Alimentaria, Universitat Politécnica de
Valencia, Camino de Vera s/n, 46022, Valencia, Spain
Minimally processed food has been demanded last years as well as the interest in
new biological conservation methods. Biopreservation equals to the extension of shelf
life and the improvement of food safety through the use of the microorganisms and/or
these metabolites.
The aim of this study is the characterization of the antimicrobial activity from a
powdered product obtained for Pediococcus acidilactici, made from a fermentation in a
food-grade broth.
The antimicrobial effect on the native flora of meat products was studied. In the case
of the powdered product obtained for P. acidilactici this study was performed in raw
minced turkey, showing a significant inhibitory effect especially over enterobacteria,
acid lactic bacteria, and Brochothrix thermosphacta. Also, it was analysed the use of the
biopreservative along with modified atmosphere packaging (MAP) (22% O2, 30% CO2
and 48% N2). It was observed a synergistic effect of the biopreservative and MAP, with
a significant reduction of enterobacterias counts. With this powdered product no
significant differences were found in colour changes.
Consequently, the results of this study show the possibility of producing
biopreservatives from P. acidilactici starter cultures, although it should be considered
the specific characteristics of the meat product and the doses required to achieve the
desired extension of shelf life without altering its physicochemical and sensory
properties.
113
PERFORMANCE AND VALIDATION OF FUSARIUM MYCOTOXINS AND
ZEARALENONE DETERMINATION IN TIGER-NUTS AND OAT
BEVERAGES
B. González, H. Berrada, C. Juan
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of
Valencia.
The increased consumption of vegetal beverage (oat, almond, tiger-nut, wheat, rice,
soy) as alternative and in detriment of the consumption of milk, it is a fact. The raw
material, nuts and cereals, are an ideal growth medium of Fusarium spp. (F. avenaceum
and F. poae) producers of Fusarium mycotoxins and zearalenone (ZON). In this study,
two extraction method solid phase extractions (SPE) and QuEChERS were tested to
select the more suitable one to analyze thirteen Fusarium mycotoxins (ENs, BEA,
DON, 3ADON, 15ADON, DAS, NEO, NIV, T-2, HT-2) and ZON in two vegetal
beverages (tiger-nuts and oat drinks).
Mycotoxin determination was done by liquid chromatography and gas
chromatography coupled to tandem mass spectrometry. QuEChERS presented better
accuracy results than SPE, however matrix effects, linearity and sensitivity were
necessary to obtain a firm conclusion.
Method validation was performed by spiking the matrix with standard stock
solution, at two different levels at 100 and 50 times the limit of quantification (LQs).
The accuracy study revealed recovery between 65-118% and 67-125% in tiger-nut
drink and oat drink, respectively, with a median for relative standard deviations (RSD)
of 14 and 17%, respectively. Ion suppression was observed for the majority of
mycotoxins in both beverages, been lower than 26%, except 15ADON that presented
ion enhancement (24%). LQs ranged between 0.7 to 156 ng·ml−1, below the maximum
levels established by European regulations in human food.
Acknowledgments: AGL2016-77610-R.
114
DYNAMICS OF CELLULAR AND EXTRACELLULAR COMPONENTS OF
SALMONELLA TYPHIMURIUM BIOFILMS
C. González-Machado
1,2, C. Alonso-Calleja
1,2, R. Capita
1,2
1
Department of Food Hygiene and Technology, University of León, Spain; 2 Institute of
Food Science and Technology, University of León, Spain.
Salmonella has the ability to adhere and develop biofilms on processing plant environment
and equipment, this resulting in persistence along the food chain and subsequent contamination
of foodstuffs, which can trigger human disease. A better understanding of the phenomenon of
biofilm formation may assist in the development of control strategies. This research aimed to
quantify, throughout 144 hours of incubation (H3, H24, H48, H72, H96 and H144), the cellular
and the extracellular components of the biofilms formed by a Salmonella Typhimurium strain of
food origin (ST). Images were examined through confocal laser scanning microscopy (CLSM)
after staining with different fluorescent dyes, and structural parameters of biofilms were
calculated. ST developed a robust, mature biofilm with complex architecture at H72 (biovolume
of 158,869.7±26,863.8 µm3 in the observation field of 16,078.2 µm
2). A decrease in biovolume
was observed after 72 h of incubation, which could be due to detachment of cells prior a new
phase of colonization. The amount of life (dangerous) cells (SYTO9) and dead cells (propidium
iodide) reached the highest values at H72 (128,110.3±4,969.1 µm3) and at H144
(28,176.5±9,509,6 µm3), respectively. The percentage of dead cells with regard to total cells in
the biofilms ranged from 2.3±1.1% (H24) to 44.2±11.0% (H144). Proteins (Fluorescein
isothiocyanate isomer I) showed the highest biovolume among the extracellular components in
the biofilms, with values ranging from 1,295.1±1,294.9 µm3 (H3) to 19,186.2±8,536.0 µm
3
(H96). Maximum biovolume values of 15,171.9±660.7 µm3 (H48), 7,055.3±1,520.5 µm
3
(H144), and 2,548.6±1,597.5 µm3 (H96) were observed for for beta-polysaccharides (Calcofluor
White M2R), alpha-polysaccharides (Concanavalin A, tetramethylrhodamine conjugate) and
lipids (DiD´oil), respectively. This research was supported by the Spanish Ministry of
Economy, Industry and Competitiveness (INIA; RTA2014-00045- C03-02), the Regional
Government of Castile and Leon, and the Operational Programme for Youth Employment
(European Social Fund and Youth Employment Initiative).
115
DETECTION OF CLOSTRIDIOIDES DIFFICILE IN LIVESTOCK FAECES BY
PCR
C. Candel-Pérez, C. Suárez-Martínez, A. Caballero-Valcárcel, G. Ros-Berruezo, C.
Martínez-Graciá
Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia,
Spain
Clostridioides difficile is an emerging pathogen for humans and animals, and there
is concern about the possibility that food animals might serve as a reservoir of toxigenic
strains. On this basis, epidemiological studies are needed for the detection of C. difficile
in livestock, aimed at locating carriers, and preventing the contamination of carcasses at
slaughterhouses. The aim of this study was to compare the detection of C. difficile
directly from pig faeces by molecular methods with the recovery rate from
microbiological culture. A commercial kit (QIAamp® DNA Stool, QUIAGEN)
designed for Taq polymerase inhibitor removal was used for isolation C. difficile DNA
directly from pig faeces samples. These DNA samples were evaluated for the presence
of the triose phosphate isomerase gene tpi, specific for this bacterial species, by
polymerase chain reaction (PCR). Results were compared to those obtained by tpi gene
amplification of DNA from colonies isolated from samples cultured in solid media. The
culture consisted in an enrichment broth step followed by ethanol shock, prior to the
isolation on a selective culture media. C. difficile was detected in 11,1% (2/18) samples
when DNA was isolated directly from pig faeces. When DNA extracts from an
enrichment broth aliquot were used in the PCR, the tpi fragment was amplified in 50%
(4/8) samples. In conclusión, the use of the comercial kit evaluated shows low
sensibility for tpi gene detection by PCR directly from pig faecal samples. This result
agrees with the Society for Healthcare Epidemiology of America and the Infectious
Diseases Society of America that recommend faeces culture how the most sensitive test,
being essential for epidemiological studies.
116
ROLE OF GUT MICROBIOTA DURING EARLY-LIFE ON THE
DEVELOPMENT OF ASTHMA
C.Suárez-Martínez1, C. Martínez-Graciá
2, G.Yagüe Guirao
3
1,2
Departamento Tecnología de los alimentos, Nutrición y Bromatología, Facultad
de Veterinaria, Universidad de Murcia, 30100 Murcia, España; 2 Departamento
Genética y Microbiología. Area Microbiología Clínica, Hospital Virgen de la Arrixaca,
Murcia, España..
Asthma is the most prevalent chronic disease currently affecting one in ten children
in westernized countries and wheeze is the most common symptom. It has been
hypothesized that there is a “critical window” early in life during which gut microbial
changes (dysbiosis) affect asthma development. Modern changes in lifestyle, including
pre – and perinatal antibiotics, delivery by caesarean section, urban (versus farm) living
and formula feeding are among some of the factors that can shift the microbiota, and are
being studied as potential drivers of the sudden increase in immune-mediated diseases
including asthma. The objective of this study is to achieve a greater understanding of
how intestinal microbiota during early-life, and its translocation towards a dysbiosis,
can influence the development of immune-mediated diseases such as childhood asthma.
For this, a bibliographic search was carried out using databases and bibliographic search
engines. Prospective studies indicate that it is the gut microbiota composition during
the first months of life and not later in life that influences allergy diseases development
such as asthma, supporting the theory that factors influencing the early maturation of
the immune system might be especially important for subsequent allergic disease. In
conclusion, the low total diversity of the gut microbiota during the first year of life has
been associated with asthma, but little is known how early microbial diversity is related
to allergic disease later in school age.
117
USE OF ESSENTIAL OILS TO IMPROVE SAFETY OF TABLE OLIVES
PACKAGED WITHOUT BRINE
C. Fuentes, A. Fuentes, J. M. Barat
Departamento de Tecnología de Alimentos, Universitat Politècnica de València,
Camino de Vera s/n, 46022 Valencia, Spain
Table olives, due to their intrinsic characteristics and production methods, are
susceptible to contamination with certain pathogenic or spoilage microorganisms. The
occurrence of Listeria monocytogenes in green table olives has been reported, despite its
low pH and high salt concentration, The use of heat treatments such as pasteurization or
sterilization ensure the microbiological safety and stability of the product. However, in
olives packaged without brine, these treatments are difficult to apply, being necessary to
find alternatives to guarantee the stability of the product. In recent years, the use of
natural compounds have emerge as alternative to heat treatments and preservatives. In
this sense, essential oils and their components have shown biological, anti-oxidant and
antimicrobial activity against food-borne pathogens and food spoilage bacteria. The aim
of the present work was to study the effect of different essential oils on Listeria innocua
growth for its application to table olives packed without brine. For this purpose, the
antimicrobial activity of 10 essential oils was investigated using the agar disk diffusion
method. The Minimum Bactericidal Concentration (MBC) was measured using the
essential oils with higher antimicrobial activity against Listeria innocua. The most
effective compounds were clove and garlic essential oils. A micro-dilution method was
used to measure the in vitro inhibition on Listeria innocua using garlic and glove
essential oils. The MBC for clove essential oil was 1.25 μL/mL at 24h and 48h, whereas
for garlic this concentration was lower (0.685 and 0.312 μL/mL for 24 and 48 h,
respectively). According to these results, clove and garlic essential oils exhibit a high
antimicrobial activity against Listeria. These essential oils could be used to control
pathogens in table olives, contributing to ensure safety of this type of products.
118
ARCHITECTURE OF THE BIOFILMS FORMED BY SALMONELLA
TYPHIMURIUM ON POLYSTYRENE AND GLASS CONTACT SURFACES
AT DIFFERENT AGES OF MATURATION
C. Rodríguez-Melcón1,2
, R. Capita1,2
and C. Alonso-Calleja1,2
1
Department of Food Hygiene and Technology, University of León, Spain; 2
Institute of Food Science and Technology, University of León, Spain
[email protected]; [email protected]
In order to improve knowledge of the phenomenon of biofilm, there is a need to conduct
experiments comparing the biofilm-forming ability of pathogenic bacteria on different types of
contact surfaces. The architecture and cellular viability of the biofilms formed by a Salmonella
enterica serotype Typhimurium isolate of food origin (ST) on polystyrene and glass after 24 h
and 72 h of incubation were examined by confocal laser scanning microscopy (CLSM) after
staining with SYTO9 and propidium iodide. ST proved able to form biofilm. However, the
microscopic observations revealed a marked variability between conditions. After 24 h, ST had
formed small scattered cell clusters in both polystyrene (the biovolume in the observation field
of 14,161 µm2 was 15,291.1±4,684.0 µm
3) and glass (35,841.3±21,549.4 µm
3) surfaces. After
72 h, this bacterium had developed structures with a patchy coverage and confluent growth
areas where the cells formed clumps when biofilms were formed on polystyrene
(104,954.09±11,988.0 µm3). On the other hand, after 72 h of incubation on glass, ST displayed
a marked ability to form biofilms and formed dense and homogenous structures that covered the
entire surface available (136,207.9±17,640.5 µm3). Differences (P<0.05) were observed
between different conditions in respect of the percentage of dead cells in biofilms: 11.54±7.10%
(24 h, polystyrene), 33.28±6.04% (72 h, polystyrene), 17.25±10.03% (24 h, glass), and 28.69
216±16.27% (72 h, glass). These results demonstrated that the contact material plays a
significant role in biofilm formed by ST, and that glass supported stronger biofilm formation
than did polystyrene. Hence, this piece of work may provide further understanding of the
process of biofilm formation by Salmonella, thus allowing optimization of strategies for
controlling such microorganism in the food industry. This work was supported by the Ministerio
de Economía, Industria y Competitividad (INIA, RTA2014-00045-C03-02), and the Universidad
de León (Ayudas Puente Formativas).
119
INNOVATIVE APPROACH FOR ANTIBODY PRODUCTION AGAINST
OCHRATOXIN-A
D. López-Puertollano,a C. Agulló,a J.V. Mercader,b A. Abad-Fuentes,b A. Abad-
Somovillaa
a Department of Organic Chemistry, University of Valencia, Valencia, Spain b Institute
of Agrochemistry and Food Technology (IATA), Spanish National Research Council
(CSIC), Valencia, Spain Contact email: [email protected], [email protected] Web:
http://www.haptens-antibodies.com/en/
Ochratoxin A (OTA) is one of the mycotoxins secreted by Aspergillus and
Penicillium molds that can be present in different foodstuffs such as coffee, rice, beer or
wine.1 OTA is a strong carcinogen for rodents so it is classified into group 2B (possible
human carcinogen) by the International Agency for Research on Cancer (IARC).
Among all the analytical techniques, the enzyme-linked immunosorbent assay (ELISA)
is one of the most popular methods employed nowadays for OTA detection because of
its simplicity, robustness, and high throughput. Several commercial kits are already
available to quantify this mycotoxin, and a high number of papers have been published
on this topic, but in all of them the antibodies were obtained from protein conjugates in
which the OTA structure was directly conjugated through its own carboxylate group.
Theoretical calculations have shown the importance of this group in the natural
conformation of OTA.2 Moreover, the carboxylate group can be envisioned as a strong
antigenic determinant for antibody binding. Considering those key statements, two new
haptens with the free carboxylate group have been synthesized (OTAb and OTAd) in
order to mimic the natural conformation of OTA during the immune response. The
protein conjugates based on these haptens have allowed us to obtain polyclonal rabbit
antibodies with higher affinity than those previously generated for this mycotoxin.
120
EVALUATION OF THE CAENORHABDITIS ELEGANS INFECTION BY
SALMONELLA TYPHIMURIUM FED WITH AN INFUSSION OF
CAULIFLOWER. (BRASSICA OLERACEA VAR. BOTRYTIS)
M.C. Cardozo-Guzman1, G. García-Carrión
1, D. Ibáñez-Peinado
1, D. Rodrigo
1, A.
Martínez1
1
Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de
Investigaciones Científicas (IATA-CSIC), Carrer del Catedràtic Agustín Escardino
Benlloch 7, 46980 Paterna (Valencia), España.
The use of natural antimicrobials from plants is an alternative to synthetic
compounds in controlling in vitro growth of pathogenic bacteria. The cauliflower by-
product infusion (Brassica oleracea var. botrytis) has antimicrobial properties against
several food pathogens, thus, it could be a natural option to be included as a component
in feed in order to reduce possible pathogenic microbial load present at industrial
slaughterhouses at the moment of animal sacrifice. For that reason, it is necessary to
carry out in vivo evaluation, for example, by using Caenorhabditis elegans as a test
organism.
The aim of this study was to evaluate the effect of cauliflower (Brassica oleracea
var. botrytis) infusion in controlling the infection by Salmonella Typhimurium on
Caenorhabditis elegans.
Results indicated that, in relation to egg laying, nematodes infected with S.
Typhimurium fed on NGM maintenance medium lay more eggs than nematodes not
infected with S. Typhimurium, presenting significant differences (P ≤ 0.05).With
regard to the lifespan of the worm, it was observed that in the percentiles 75, 50, 25 and
5 of nematodes infected with S. Typhimurium and exposed to cauliflower infusion, the
life span increased. This behavior is evidenced even in comparison with the control in
which the nematode was fed with E. coli OP50. Therefore, according to the results, it
seems that the cauliflower infusion would reduce the generation of the pathogenicity
and minimizing the symptoms generated in the monitored biological activities.
121
OCCURRENCE OF MYCOTOXIN IN BEER AND WINE BEVERAGES BY
GAS CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM
D Carballo, Pinheiro Fernandes Vieira P, E Ferrer, H Berrada
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of
Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.
Mycotoxins are secondary metabolites produced by many species of fungi and they are
considered one of the major contaminants of foodstuffs. Mycotoxins cause adverse effects such
as hepatotoxicity, nephrotoxicity, immunosuppressive activity, mutagenicity, teratogenicity and
carcinogenicity. Because their toxicity, European legislation has established maximum levels of
ochratoxin A, recommending a tolerance level lower than 2.0 µg kg for all types of wine.
However, there is no regulation for mycotoxin trichothecene levels in beer and wine (EC,
1881/2006). The objective of this study was to evaluate the presence of 15 mycotoxins (DON,
3AcDON, 15-AcDON, NEO, DAS, NIV, ZON, α-ZOL, β-ZOL,α-ZAL, β-ZAL, FUS X, T2,
HT2 and PAT) in beer (n=20) and wine samples (n=20) by Dispersive Liquid-Liquid
Microextraction (DLLME) and determination by gas chromatography-tandem mass
spectrometry (GC-MS/MS). The methods accuracy was evaluated by recovery assays at three
concentration levels, and precision, expressed as the intra- and inter-day relative standard
deviations (RSD%) were calculated. Good validation results in terms of recoveries (70-110%),
reproducibility (RSDs <15%) and repeatability (RSDs>20%) were reached. Moreover, limits of
detection (0,97-3,90µg/kg) and quantitation (1,95-7,81µg/kg) achieved were lower than the
legislated limits. Matrix effect was evaluated and matrix-matched calibrations were used for
quantitation. The validated method was applied successfully to the analysis of samples of wine
and beer and show presence at least one mycotoxins in 60% and 75% of all analyzed samples.
The mean contamination level of DON, NEO, PAT, 15 AcDON, NIV, HT-2 in wine samples
were 8.84, 14.27, 32.08, 11.41, 21.26 and 15.55 µg/L, respectively. Nine mycotoxins were
found in beer samples with mean contents for DON (8.77 µg/L), NIV (10.57 µg/L), HT-2
(16.18 µg/L), β-ZAL (42.41 µg/L), NEO (14.71 µg/L), ZEA (14.5 µg/L), PAT (42.74 µg/L), T-
2 (29.88 µg/L) and 15 AcDON (10.78 µg/L). Multi-contamination by at least two mycotoxins
was observed in 15% and 30% of the wine and beer analyzed samples.
Acknowledgements : Ministry of Economy and Competitiveness (AGL2016-77610-R) and
Government Scholarship program “Carlos Antonio López – Paraguay”
122
HAPTEN SYNTHESIS AND POLYCLONAL ANTIBODY
CHARACTERIZATION FOR THE FUNGICIDE FLUOPICOLIDE
Hadyn Duncana, Antonio Abad-Fuentes
a, Antonio Abad-Somovilla
b,
Josep V. Mercader
a and Consuelo Agulló
b
a
Institute of Agrochemistry and Food Technology (IATA) – Spanish National
Research Council (CSIC), Valencia, Spain
b Department of Organic Chemistry, University of Valencia, Valencia, Spain
http://www.haptens-antibodies.com/en/
Fluopicolide is a systemic fungicide with high biocide activity against a wide range
of Oomycetes which cause diseases in a wide variety of crops, including grape vines
and potatoes. The European Commission established, in 2010, a maximum residue limit
of 2.0 mg/Kg in grapes. In order to guaranty the consumers’ safety, analytical
techniques need to be developed and validated in order to control potential residues of
this pesticide. Nowadays, the immunochemical methods, which are based on the use of
high-affinity and specific antibodies, are a quick, easy, and cheap analytical technique
for the determination of agrochemical residues in food.
In the present study, three functionalized analogues of fluopicolide (haptens) were
prepared in order to generate antibodies and/or to develop an immunoassay for this
compound. Hapten synthesis was carried out by independent synthetic routes in 6, 7,
and 7 steps, leading to the preparation of different novel compounds with an activatable
carboxyle group, with overall yields of 16%, 4.4%, and 4.4%, respectively. Carboxyle
activation was carried out by forming the N-hydroxysuccinimide ester which is reactive
with available amine groups of proteins. Three conjugates of each of the haptens were
prepared to bovine serum albumin (BSA), ovalbumin, and horseradish peroxidase.
Through the immunization of rabbits with the BSA conjugates, a collection of rabbit
polyclonal antibodies was obtained. Finally, a thorough characterization of these novel
immunoreagents in terms of affinity and specificity was carried out using the direct and
the indirect competitive enzyme-linked immunosorbent assay formats.
123
FOOD-SPOILING HELMINTHS IN HUNTED WILD BIRDS REACHING
THE CONSUMER
I. Royo*, M.V. Fuentes
Department of Pharmacy, Technological Pharmacy and Parasitology, Facultat de
Farmàcia, Universitat de València, Spain.
Food-spoiling parasites do not parasitize humans but their presence leads to the
rejection of food by the consumer. Frequently, they parasitize internal organs
(gastrointestinal tract, viscera, respiratory system, flesh, etc.) of hunted wild animals,
usually not submitted to inspection, especially birds, and being invisible. However,
sometimes the intestine or other organs in process of deterioration can be perforated and
the helminths pass to the abdominal cavity. The visualization of helminths may lead to
the rejection of the meat. In the present study, the thoracic and abdominal cavities of 22
specimens of hunted birds were helminthologically analyzed: 8 specimens of the red
partridge, Alectoris rufa, hunted in Villarobledo (Albacete), and 14 specimens of the
common thrush, Turdus philomelos, hunted in Bugarra (València). The helminths found
were morphologically identified at generic level. Among the red partridges, one
individual (12.5%) parasitized by adult nematodes of the genus Subulura, probably S.
suctoria, an intestinal parasite of poultry and wild birds, was found. Among the
common thrushes, an individual (7.1%) parasitized by adult monostome trematodes of
the genus Morishitium, probably M. elongatum, a parasite of the air sacs in birds, was
detected. In both cases, the helminths were found in the abdominal cavity. None of
these helminths represents a risk for the consumer as they are merely food-spoiling
parasites that do not infest humans, although the consumer usually is not aware of this.
However, when in doubt and for food safety, wild birds containing helminths should be
eviscerated, the parasites observed should be removed and the meat treated before
consumption, with effective methods such as cooking, at least at 60oC for 10 minutes,
or freezing, at -20oC for at least 3 days, or -35oC for 15 hours. Refrigeration,
marinating, salting, smoking and drying are not safe methods for the consumption of
uninspected meat.
124
APPLICATION OF PMAXX PRETREATMENT TO DISTINGUISH
BETWEEN INFECTIOUS AND INACTIVATED ENTERIC VIRUSES IN
BERRIES
J. Chen1,
3, X. Wu
1, W. Randazzo
2, 3, G. Sánchez
3
1Department of Food Science and Engineering, Jinan University. Huangpu West
Avenue 601. 510632 Guangzhou. Guangdong, China; 2Department of Microbiology and
Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain;
3 Department of Preservation and Food Safety Technologies
, IATA-CSIC, Av. Agustín
Escardino 7. 46980 Paterna. Valencia, Spain;
In Europe, 470 food-borne outbreaks were caused by human enteric viruses with
leading causative agents of human norovirus (NoV) and hepatitis A virus (HAV). Food
vehicles of vegetables, fruits, cereals, sprouted seeds, herbs and spices and their
products had covered up over a quarter of those outbreaks (26.4%) (EFSA, 2017). Thus
far, RT-qPCR described in the ISO 15216:2017 is the gold standard for NoV and HAV
detection in food matrices. However, these procedures cannot discriminate between
inactivated and potentially infectious viruses. Recently, PMAxx combined with RT-
qPCR has been reported to be a very efficient intercalating dye for assessing viral
infectivity discriminating between HAV and NoV with intact and altered capsids.
Therefore, the objective of this study was to evaluate the performance of PMAxx
combined with RT-qPCR in distinguishing infectious and thermally inactivated NoVs
and HAV in different type of berries. Initially berries concentrates (fresh strawberries,
raspberries, blueberries, and frozen raspberries) were prepared according to ISO
15216:2017 and were artificially inoculated with different concentrations of thermally-
inactivated NoV (genotype I and II) and HAV suspensions. Then samples were treated
with 100 µM of PMAxx and 1% Triton X-100. Results demonstrated that PMAxx
pretreatment reduced the signal of thermally-inactivated viruses in all types of berries.
Overall, this pretreatment reduced the signal of HAV and NoV GI by > 1.6 log.
Additionally, this pretreatment reduced the signal of thermally-inactivated NoV GII
between 0.3 and 1.7 log in berries. Moreover, the performance of PMAxx pretreatment
was better in fresh berries than frozen ones. In conclusion, combining the ISO
15216:2017 procedure with the PMAxx pretreatment, a better discrimination of the
infectivity of NoVs as well as HAV in berries could be achieved.
125
APPLICATION OF NATAMYCIN ON SLICED CHEESE: ANTIFUNGAL
ACTIVITY AND SHELF-LIFE IMPROVEMENT
J.Pérez, R.Torrijos, J.M. Quiles G.Meca
Universitat de Valencia, Facultat de Farmàcia, Departament de Medicina Preventiva,
Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, España
Fungi in food industry, generated significant economic losses. And, for this reason,
there is a new trend on the use of natural compound to prevent the growth of
mycotoxigenic fungi. Natamycin (also known as pimaricin) is a polyene macrolide
antimycotic produced by Streptomyces natalensis. Due to its low solubility, natamycin
does not migrate from the surface into the food, and this does not affect the organoleptic
properties. The action of natamycin against fungi of the genus Aspergillus and
Penicillium was evaluated quantitatively on a solid medium. The minimum inhibitory
concentration (MIC) and the minimum fungicidal concentration (MFC) were also
determined quantitatively. For this, 96-well plates were used against the same fungi
mentioned above. The doses used were from 400 ppm up to 0.8 ppm. The MIC was
determined visually at 72h of incubation at 25°C. To determine MFC, doses higher than
MIC were planted in potato dextrose agar (PDA) plates incubated 48h at 25oC. An
experiment was also carried out using natamycin on the surface of Mozzarella cheese,
previously inoculated with P.commune. The concentrations were 0.25, 0.5 and 1
mg/dm2 incubating 30 days at 2oC.The assays elaborated in solid medium and in liquid
medium showed a great efficacy against the fungi previously detailed. Values of MIC
ranged from 0.8 to 6.25ppm respectively. Regard to the cheese test, natamcin spiked on
the surface, had a great effect against the growth of the fungus, achieving, with a dose
of 1mg/dm2, a reduction of 99.99%. It was also possible to increase the shelf-life in
more than 20 days with this same dose.
126
STUDY OF PVOH FILMS EMBEDDED WITH NISIN-PRODUCING
BACTERIA FOR ANTILISTERIAL FOOD PACKAGING
L. Settier-Ramírez, G. López-Carballo, R. Gavara and P. Hernández-Muñoz
Packaging group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna,
Valencia, SPAIN
Nisin is a bacteriocin produced by Lactococcus lactis sub.lactis, which is accepted as a
food preservative to inhibit the growth of certain Gram + bacteria such as Listeria
monocytogenes. The incorporation of bacteriocins into films is limited by the progressive
depletion of the compound over time. The aim of this work was to develop PVOH-based films
capable of carrying viable nisin-producing lactic acid bacteria with the objective to obtain films
with antimicrobial activity against Listeria monocytogenes for food control applications.
The viability of L.lactis in films stored for one month at 16ºC and 43.3% relative humidity have
been studied. Then, with the purpose of simulating the storage of liquid foods at refrigeration
conditions, films were immersed in liquid medium, inoculated with L. monocytogenes and
stored at 4 ºC during 21 days for testing antimicrobial activity and also the survival of L.lactis.
Finally, a mushroom soup inoculated with L. monocytogenes was properly packaged in
polyethylene (PE) bags (5 cm x 40 cm) which were previously coated with active PVOH. The
inhibition effect against this pathogen microorganism in refrigeration conditions was studied
through time. The viability of L. lactis in PVOH-based films was maintained between 7-8 log
(CFU/mL) through one-month storage. PVOH films showed a reduction of L. monocytogenes
around 1 log (CFU/mL), however, incorporation of gelatin hydrolyzates in the PVOH matrix
produced a reduction around 3 log (CFU/mL). Regarding the experiment carried out at 4 ºC in
liquid medium inoculated with L. monocytogenes, the antimicrobial activity of the films with
gelatin hydrolyzates was four times greater than that of control PVOH films. Similarly, it was
also found a reduction on the growth of previously inoculated L. monocytogenes in mushroom
soup when films were applied as coatings on PE bags. In conclusion, the results showed a
considerable antimicrobial capacity of PVOH films supplemented with gelatin hydrolyzates.
The developed films could be applied in the design of packages for refrigerated food, with the
purpose of inhibiting the growth of psychrophilic pathogenic microorganisms as is the case of
bacteria of the genus Listeria.
127
PRESENCE OF MYCOTOXINS IN JUICE BLENDS TREATED WITH HIGH
HYDROSTATIC PRESSURE
L. Sarmiento, M. Sierra, N. Pallarés, E. Ferrer
Laboratorio de Toxicologia. Facultat de Farmàcia. Universidad de Valencia. Av
Vicent Andrés Estelles s/n 46100 Burjassot
Mycotoxins are secondary metabolites produced by a number of fungal genera like
Aspergillus, Penicillium, Alternaria, Fusarium and Claviceps, and can appear in food
chain because of fungal infection. Mycotoxins are carcinogenic, mutagenic, teratogenic,
hepatotoxic, neurotoxic and immunosuppressive (Marín et al., 2013).
High hydrostatic pressure (HHP) treatment of food is a non-thermal food
preservation technique, which improves microbiological quality of foods and supplies
fresh-like foods to consumers. The main advantage of HHP treatment is that unlike
thermal treatment, organoleptic properties of foods are not affected while high
microbiological and nutritious quality is achieved (Avsaroglu et al., 2015).
In this context, the purpose of this work is study the presence of mycotoxins (AFB1,
AFB2, AFG1, AFG2, ZEA, OTA, ENA, ENA1, ENB, ENB1 and BEA) in juice blends
treated with high hydrostatic pressure. For this, 21 samples of juices blends have been
purchased of different stores of Valencia. The juices blends have different composition
but all have in common apple juice as an ingredient. Then, a DLLME procedure was
performed for the mycotoxins extraction, using a mixture of dispersant solvent (ACN)
and extractant solvent (EtOAc) in a first step, and a mixture of dispersant solvent
(MeOH) and extractant solvent (CHCL3) in a second step. A LC-MS/MS-IT system was
used for the determination. The results show that ENB have been detected only in five
samples.
128
BEAUVERICIN AND ENNIATIN B: FROM HERBAL INFUSIONS TO YOUR
BRAIN
N. Pallarés, A. Stampolidou, L. Manyes, E. Ferrer.
Laboratorio de Toxicología. Facultat de Farmàcia. Universitat de València.
Avda.Vicent Andrés Estelles s/n 46100 Burjassot (SPAIN)
Beauvericin (BEA) and enniatin B (ENB) are Fusarium mycotoxins and
ionophores, they are capable of penetrating into cells and cause cytotoxic effects
disturbing the intra-cellular ionic. The information available about the presence of BEA
and ENB in medicinal plants ready for consumption and about their toxicity in humans
is limited. Medicinal plants ingestion has increased in recent years as they are natural
products showing beneficial properties for health and pleasant organoleptic
characteristics. The aim of the present study is to assess the presence of ENB and BEA
in medicinal plants ready for human consumption and to evaluate their cytotoxicity in
vitro in C6 and ECV 304 cell lines. For this purpose, 50 samples of medicinal plants
have been prepared according to the manufacturer's instructions and have been analyzed
using the dispersive liquid-liquid microextraction (DLLME) procedure before the
HPLC-MS/MS analysis. For other part, C6 and ECV 304 viability was tested after ENB
and BEA exposure at concentrations ranging from 10 -5 to 15 μM during 24h, 48 h and
72 h using trypan blue dye and an automatic counter. The results show that medicinal
plants ready for human consumption were positive for ENB at concentrations ranging
from <LOQ to 0.3 μg/L. The results in vitro for C6 and ECV304 lines evidenced that
over 1,5μM of mycotoxin exposure viability decreases and cells are damaged.
Acknowledgments: This study was supported by the Spanish Ministry of Economy
and Competitiveness AGL 2016-77610R and by the pre PhD program of University of
Valencia " Atracció de Talent"
129
CHARACTERIZATION OF ANTIBODIES AND BIOCONJUGATES FOR
SPIROTETRAMAT AND SPIROTETRAMAT-ENOL RESIDUE ANALYSIS IN
FOODSTUFFS
R.E. Cevallos-Cedeño1, A. Abad-Fuentes
1, C. Agulló
2, A. Abad-Somovilla
2, J.V.
Mercader1
1 Institute of Agrochemistry and Food Technology (IATA), Spanish Council for
Scientific Research (CSIC), Agustí Escardino 7, 46980 Paterna, Valencia, Spain
2 Department of Organic Chemistry, University of Valencia, Doctor Moliner 50, 46100
Burjassot, Valencia, Spain
Web: http://www.haptens-antibodies.com/en/
Spirotetramat is an insecticide derived from tetramic acid. It is a new cyclic ketoenol
compound developed by Bayer Crop Science recently introduced for worldwide use against
whiteflies, aphids, scales and other sucking insect pests for many agricultural crops. Due to the
lack of cross-resistance with other chemical classes of insecticides, spirotetramat has proven to
be an important substance to manage insecticide resistance in many crops and pests around the
world. Spirotetramat is a systemic pesticide and it is rapidly metabolized by the plant giving rise
to various metabolites, the main one being spirotetramat-enol. Nowadays, antibody-based
analytical techniques represent not only a complementary methodology to chromatographic
methods but also an alternative for certain analytical applications. Immunoassays are easy-to-
use, cheap, fast, sensitive, specific and respectful with the environment. Due to its high
versatility, immunochemical methods can be adapted to different needs of private and public
laboratories. Six polyclonal antibodies (SPm#1, SPm#2, SPc#1, SPc#2, SPo#1 and SPo#2) from
three spirotetramat haptens with the spacer arm at a different position in each case (SPm, SPc
and SPo) as well as peroxidase conjugates of those haptens were available in our laboratory.
Antibodies were characterized using homologous and heterologous conjugates, i.e., with the
same or different hapten that was used to obtain the antibody. The best antibody–bioconjugate
combination was achieved with SPo#1 and the homologous enzyme tracer immunoassay was
highly sensitive for spirotetramat-enol, with an IC 50 of 8.5 nM, and cross-reactivity with
spirotetramat of 6%.
130
ANTIFUNGAL PACKAGING FOR EXTENDING THE SHELF LIFE OF
SLICED BREAD
R. Heras Mozos, G. LópezCarballo, R. Gavara Clemente, P. Hernández Muñoz
Packaging group, Institute of Agrochemistry and Food Technology (IATA-CSIC),
Paterna, Valencia. España
Bread is a staple part of the traditional diet in a whole world and in a market in
continuous change in which a society demands more natural foods without additives
and chemical preservatives, the concept of active packaging arises to extend microbial
shelf life of bread enhancing food security and quality during storage. However, it is
well-stablish the use of preservatives during the bread making process, specially sliced
bread, has a high water activity which makes it susceptible to fungal contamination.
The aim of this work has been to design an antifungal packaging for sliced bread
free of preservatives based on the entrapment and release of garlic essential oil in a
polymeric matrix. For that, firstly, the antifungal capacity of garlic essential oil was
tested to determine minimal inhibitory concentration (MIC) and minimum fungicidal
concentration (MFC). Subsequently, plastic bags for bread consisting of polyethylene
were coated with polymers of different polarity carrying the active agent. PE/PE,
PE/EVOH and PE/zein films with 0.25 and 0.5% of garlic essential oil and aroma bread
were developed. The antifungal effectivity of the films was studied in vitro, against
Penicillum expansum, and in vivo with homemade sliced bread free of preservatives.
All the films developed exert antifungal activity when were tested in vitro.
However, films, did not show the same effectiveness when were tested in bread. A
higher in vitro and in vivo antifungal effect was observed with PE/zein film with 0.5%
of garlic essential oil and aroma bread, which allowed to extend the shelf life of sliced
bread from 5 days to 30 days. Sensory evaluation revealed a great acceptance of active
packaged bread by consumers.
131
EVALUATION OF THE ANTIFUNGAL POTENTIAL OF YELLOW
MUSTARD FLOUR EXTRACTS AGAINST ASPERGILLUS AND
PENICILLIUM
R. Torrijos, J.M. Quiles, J. Mañes, G. Meca
Laboratorio de Toxicología. Departamento de Medicina Preventiva, Facultad de
Farmacia. Av. Vicent Andrés Estellés s/n. 46100, Burjassot, Valencia. .
The spoilage of food by fungi supposes a great economic loss for producers and
consumers. Certain genres of fungi are also capable of synthesizing mycotoxins, highly
toxic compounds associated with carcinogenesis. Due to the growing rejection by
consumers of synthetic additives, antimicrobial alternatives of natural origin are being
sought.
The antifungal activity of liquid extract from yellow mustard (Sinapis alba) was
studied qualitatively, both in its thermally treated versión and without thermal treatment
against mycotoxigenic fungi of the genera Aspergillus and Pencillium. To obtain the
extract, 1 g of flour was mixed with 25 mL of wáter and homogenized with Ultraturrax
at 13000 rpm for 3 minutes. Then, it was centrifugated and the supernatant was filtered
under vacuum with kitasato. Part of the extract was lyophilized and subsequently
resuspended in sterile H2O. In addition, Minimun Inhibitory Concentration (MIC) and
Minimun Fungicidal Concentration (MFC) were quantitatively determined using 96-
well plates. For this, the lyophilized extract was resuspended in PDB at doses that
ranged from 25000 ppm to 200 ppm. The MIC was determined vsdually after 72 hours
of incubation at 25ºC. For the determination of the MFC, higher doses of the MIC were
seeded in PDA plates and incubated 48h at 25ºC.
The lyophilized extract showed great effectiveness against all fungi tested, whereas
the liquid versión was only effective against A. parasiticus. P. camemberti was the
fungus most sensitive to the extract, with a MIC value of 400 ppm and a MFC of 3200
ppm. However, the fungi of the genus Aspergillus required higher doses to observe an
inhibitory effect on growth.
132
NON-DESTRUCTIVE MONITORING OF THE YOGURT FERMENTATION
PHASE BY AN IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS:
CHARACTERIZATION OF COW’S, GOAT’S AND SHEEP’S MILK.
Sara Izquierdo, Samuel Verdú, José M. Barat, Raúl Grau.
Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Spain.
Nowadays, the improvement in the quality of the products is need to be able to face
the new requirements imposed by the global market. The growing trends towards the
quality assurance, and the safety of these demands the implementation of advanced
automated systems in order to replace traditional systems, which are less reliable and
efficient. The monitoring of yogurt fermentation was studied through the image analysis
of laser patterns generated through the interaction of the same with the food matrix.
Cow’s, goat’s and sheep’s milks were tested. Destructive physic-chemical analyses
were done after capturing images during the processes to study the relationships
between data blocks. The analysis of the image data was carried out by means of
multivariate statistical techniques, based on which it was corroborated that the
variability collected by the laser patterns analyzed, were directly related to the changes
of the food matrix during the process (pH evolution and texture). Thus, when regression
studies were conducted to model the physicochemical parameters based on the image
data, satisfactory correlation coefficients were obtained for each physicochemical
parameter in cow and sheep, but not in goat. This difference was due to the different
properties of goat proteins compared to those of cow and sheep, which are more similar
in behavior under these processing conditions. Therefore, the results showed that the
technique managed to capture information quickly and non-destructively on the internal
state of the yogurt matrix during the process, showing in turn a significant effect on the
nature of the raw material.
133
SHELF LIFE EXTENSION OF LOAF BREAD PRODUCED WITH
SOURDOUGH FERMENTED BY LACTOBACILLUS STRAINS
C. Luz, J. Mañes, G. Meca
Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of
Valencia. Spain.
In this study the antifungal potential of a water-soluble extract obtained from
sourdoughs fermented with L. plantarum CECT 749 and L. bulgaricus CECT 4005 and
the potential application in the shelf life extension of loaf bread was assessed. The
extracts were active against 3 strains of Fusarium spp., 2 strains of Aspergillus spp., and
3 strains of Penicillium spp., with Minimum Inhibitory Concentration (MIC) ranged
from 1.6 to 200 mg/mL and Minimum Fungicidal Concentration (MFC) variable from
1.6 to 400 mg/mL respectively. The sourdoughs fermented by L. plantarum and L.
bulgaricus and used for the production loaf bread produced a reduction of 0.4 and 0.6
log CFU/g respectively in relation with the fungal growth in sourdough control. The
breads fermented with L. plantarum, L. bulgaricus and also treated with 0.2% calcium
propionate evidenced an improvement of the shelf life of 1 and 2 days respectively.
Therefore, lactic acid bacteria assessed in this study could be considered promising
alternative in the inhibition of toxigenic fungi, acting as a substitute of synthetic
compounds in food preservation.
Organizes:
Whit the collaboration of:
44