Technical Programme
International Conference
on
Food Safety, Quality and Nutrition
(Greening The Food Industry)
International Conference on Food
Safety, Quality and Nutrition
ICFSQN, April 11 – 13
th
, 2012, Manchester, UK
Venue
Manchester Food Research Centre,
Hollings Faculty, Manchester Metropolitan
NOVEL TECHNOLOGIES AND FOOD PRODUCTS
Session Chairs: Prof. K. Muthukumarappan & Dr. P.J. Cullen
14:30 – 14:50
Advanced Oxidation Processes for fruit and vegetables
NTFP1
P.J. Cullen
14:50 – 15:10
Extrusion Processing: Opportunities and Challenges
NTFP2
K. Muthukumarappan
15:10 – 15:30
Pomegranate liquor preparation and analysis
NTFP3
L.R. Galego, L. M. Estevinho and J.P. Da Silva
15:30 – 16:00
TEA/COFFEE AND POSTER SESSIONS
16:00 – 16:15
Effect of Soluble Solids Concentration and Temperature on the rheological Properties
of Oat Milk
NTFP4
A. Deswal, N.S. Deora and H.N. Mishra
16:15 – 16:30
Production and development of nutraceutical from Ganoderma lucidum NRCM OE 52
by submerged fermentation process
NTFP6
M.F. Ahmad, B. P. Panda and Z.A.A. Azad
16:30 – 16:45
Diversity in starch functionality in field pea germplasm
NTFP7
N. Singh, S. Singh, N. Kaur, N. Isono, T. Noda and J.C. Rana
16:45 – 17:00
Apple pomace as a potential ingredient for the development of new functional foods
NTFP10
S.F. Reis, D.K. Rai and N. Abu-Ghannam
Date: 12/04/2012
FOOD SAFETY AND RISK ASSESSMENT
Session Chairs: Dr. Enda Cummins & Dr. P.S. Negi
10:30 – 10:50
Food safety assessment – risks, regulation and recent developments
FSRA1
E. Cummins
10:50 – 11:10
Natural Antimicrobial Agents: Scope for plant extracts in food preservation
FSRA2
P.S. Negi
11:10 – 11:30
Simultaneous detection of bacterial pathogens Salmonella, Vibrio 1editer and E. coli
associated with seafood by Multiplex PCR assay
FSRA3
G. Jeyasekaran, K.T. Raj, R.J. Shakila, A.J. Thangarani and D. Sukumar
11:30 – 11:45
Migration and exposure assessment of engineered silver nanoparticles from a PVC
nanocomposite food packaging
M. Cushen and E. Cummins
Confcrence P'-ccc..;
pci-.
ïegíz^ete
L^uor
^re^araticr?
ar, ;. .-..'isïyEi?.
R. Galss"1'2, L W. Estew;r:ho3anri J. ?. 3a S"!lre
-stituto Superior cie tiiyer. Siwia, Universidwíe do ,'', ', "-.-';.',
.
-^rtugal. {, &.-ï>ffgo@ua/g. ptJ
:iQA, Faculaade as Cfc/;c»as e Ternologia, Uni'K-rsitíad" c'.-;.'. :'
'-. ro, Ponugal. ijpiiiw@uaig. pt)
-:^10 _ Mountain Rescarch Center, /'griculrjral Coi.^í., - ...,
: -agonça, Comps.s ^nío Apotónia, E S.-S01-855 [''.3Qanc.^ PL^^
;. ; . 7cn!w S305-139 raro,
< .:-r-;i í tíi. - Gambslas. 8005-J39
~:m::inça, Polycechmc Instiiuie aí
-3STRAC;
-e ponicgrznste (Punica çronavrm L. ) iiquo, ' nï- bee. i producod fcr suversl centuries in
-. s soüi. h of Portugal, mfinly in the .ïiOLniain s.-eas. -htí "Assaria" vari^ty is lhe preferred
-. itivür duL- t0 its organoleptic prop-. rtics cnd hiçh srils tQ peel ratio. Wiid pomegranates
-:'e also wdeiy distribu-ed buï, despite the he^lth beneí. 's -iat have been associated to thc
-.. its, they continue to b- r:.i;;p?rociaíed íor consumFíion. Üqüor preparaUon is a ve-y good
-- -ernoUvá for wi;d pomegr-ánaie í;u;ts. Ws prepared pomegranaíc 1-quors by foliowing a
-accration pro^dura rsing the arils cr ji"ce o; /'^í"ia ana wild pomegranate fruit^
:^awbe"y trec [Arbui^s wedo i.} f, 'uit soirits wc'e US.:G io propare the 'iquors. At the end
"the mEceration time S day as minimum suyfr syru-) was addfíd. The matur3tion period
.
as three i-:wnths or longer. Thc obl.iincd liquors shOï. -ca 3 very attrf. ct-vc pink coiour. The
::!our ana thc torai polypher. o!, as vrfell as the aR. ho'~v?,. in ?nd eflagiísnnin profites, wfíru
-.asureü at ths end ofths macera-i:ion and mat^ration ïimes. Witd pomegranates gave rise
^uors with more mtensp pink co'our o)d higher polvphenol contenís than tjiü prepared
;;ng Assaria fruiís. i he anthocyanin and ellagitannin pro,'ites ntso indicated highcr contents
- po!ypheno:s . or jquors prepsrec' using wild ponsg-ï. -ate fruits. When ju;co i? used
-itead of compieto ariis during the rracera-. ion ", :';-;r. ;-j punicaiin is noí presert ?:nd ^ .?
.
~.n'>equen(.1y lotai po'yphcr»o:s is low. Tne main aní. ïocvanins tcici-. í. ificd in the liqic-s ..
.nr-.a. phinidin- 3,5-diglucoside, cyaniding-3, 5 riigh-cosine, ^elph;rid:n-3-gtucos;je,
c-s-^'";;-;-^tucosi0t., p2
l3rgor!idin-3-glu;oside;
the main cil2ê;lannins were pL.nica^?:' ;-:-.jnicalin.
^ywords: Pornegrana-ce, maceraïss, iiqwr, anthocyanins, ellaQ:ic:n, iins
.
iTRODUCrSOi*!
. ^megranate [Punica granaíum L. ) is a shrub origipaf frarT: Índia and hás b;ê
. apical and subtro. pical cour. tries (Meigareio, 2011; ïvlousavinfjad, 200C; .., . ? ' :
most countries ofthc MGditcrranean srea, pomegranates grow in Poí. :?'
--2uthern regions. !n Algarve pomegranatss giow as c wM shrub. usu?'i!. ';. -- : - -" .
::her orchards. Some o? these wilri shrrbs were buddsü wit!; seleded ci ; . :. ... ;
-"isaria variety one of th? niost
popular
(Miguel, °t s-, 7004). Thc vvi!c1-".--.-;-ialier arils,
higher
seed to juice ratios and higher contenL S of husk, beinf :' ..--:ss appredatcd or simply . ion-used-The hcalth oeneïïLi of pomegranatt. <:r>. --- . .
?. -sodated with iheir phenoliccompounds (Biatonska, et al-, 2010; Dellrtgli e-' .
;: al., 2010; Tezcf. n st ;:1.. 2010; Viuds-iViartos, et ^.., ^010; Oliveira . :: .
.. orsavinejsd et al-, 2009; Basu & Penugondd, 2C98; ~ï^e\ et al., 2008; Shu: -.
Confe^^-icc Procccdin^s ÍCFSQN, UK
Pérez-Vicente et a!., 2002). Aromatic pomcgranz.te liquor would show íhercforc some
properties of functio. ia! drink. This liquor h?s an attractive pink colour and is traditionafiy
sroduced in Monchiquc. The city of Algarve is also the heart of strawberry tree fruits
;4rí»utus uneofo L. ) distiliatc production. The preparation ofíhe pomegrünate iiquor foitows
a maceration procedure and uses the strawbcrry írce fruit disf.ilatc as the aicohol source.
~his gives to the finai liquor the aroma oï this disttliate. The prepïraíion of iiquors can a'so
;? made using fig fruit distillates, which are much cheaper. However, in this case a partiatly
;ÊOC'orized distii!atíi is drsir^blo
(Galego,
cí al, 2011). This woi':'. dcscribss the preparatfon.
:? 3omegranate liquors using wifd ana Assaria pomegranate fruits wilh fruit distillates. Total
:3;yphenols, the phenotic profiies, pH, acidity, tota! solubte so!ids and colour ware
T^nitored in juicc fruits, macerates and liquors.
.
lATERtALS
,
'2"iptes of wiid and budded pomcgranates were i-andomly coflect in different orcharc
g-cv. ing both kinds of pomegranates, in Noveinber 2010. Aroutu.', unedo L. distillate wa;
_'::-?A'ided by a tocai producer. The prcperties of the disíiilate were in accordance whh
thc-ï-";pean Legisiation (buropean Union EC, Reguiation 110/2008) and with the specific
::"cr:uguese iaw (Decreto-i-ei 238/2000 de 26 de Setembro). Partia! ceodorization of the fL',
3:stíl:3te was performed in laboratory by foltowing a previous procedure (Galegü et al.
23115.
Uquor pre?aratiori
Pomegranate liquor prcparation. Pomcgranate arils were hcsnd separated, and usec
'mmediateiy. Ths pomegranate arifs were macerated in concantrated strawberry tree fruit"
distiitate (70 ± 2 % v/v) or in a partialty deodorised ano concentrated fig distillate (68 + ? c.
v/v). The amount of used arils was 1000 g L . Three repiicates were made for each set o-'
experimenta! condilions. Afíer maceration thc rcsulting liquid was filtcred and sugar syrup
(a sucrose aqueous solutíon ('- l kg L1)) was added. Liquors v.<;tii 240 ± 5 g/L of sugar anc
final alcoho! proof of 18 ± 2 % v/v were obtained. The macerstion period wa.s 6 months aic
and the maturation time atso 6 months. iViETHODS
Physical measvrements: Seven fruits of cach pomegranatc type werc individualfy analyser
for physicai characteristics. Fruits were weighted using Ohaus Pioneer (Nànikon.
Switzerland) balance of accuracy 0. 01 g, twenty ariis of each cuttivat were also weighte..
with Ohaus Pionccr (Nãnikon, Switzer(and) balance with 0. 0001 g accuracy. Thc total solubk.
soiids were measurcd by rcfractive index as °Brix with an ABBI: Atago refrsctomcter (loky:
Japan) expressed at 20 °C ana calibrated with distilied water. lhe colour of th:
pomegranate juices, macerates and iiquors was determined using s Dr Lange Colorimete
D65/10 (Neurtex, Spain). The colour was determinGd according flF (Comission
Internationt-de!'Edairage} using the coordinates L* fo" '[ghtness, a* for red -greenness, and b* for
blue-yellowness. Ali analyses were repea'.ed 7 fmes in 5 mf sampies placed in the instrumer
spccific cuvotte.
Total acídity, pH ana total
pc:!y?"£-::5-potentiometric method. Mea?'. ..-" .---: .; cafibration with thc standac? - '. -
.-Manchcster, M146HR, UK
"e ío<-al acidity was measured by titration using c
.
; /.-as done wiíh a pH meter (Crison, Spain)
afte-: . afte-:-afte-:~, ' poiyphenoi contents were measured by th-;
Page 3C
j\. ;JK
: n-CÍocplteau m>'ïthc-d (Hsguiafor, tc. ^ '..-.
:30i'bancs intensity was weasured at '-Si :":-.' '. 'idcnong, Auslraliaj.
Frid as i>lc';ndard. The "'..'
Vi". spQctfophoíomcter
:tu! antiiocyar. n intís:! ú.icí ttnïhs-::y£;"''i p.-r/i/s;-; ']:& -. cí3'; anthocy<, p;ii ;ridex wàí cürried
_: by the sulphur decoloLrÍzation m&thod ?s in p. sviors '.../orkç (G?!Rgc st al., 20l1). The
. ~: "\ anthocyanins were idc'nc'f;ed tíy LC MS. The LC-iViS system is an Agilent TechnologiES
-.; Series 'C coi.piad io 2 3,uker D;;i\. ú!'ÍL3 HC" uiïi-a {ioii ira? fkteclcr}. The icnksfeii
ti made by clcct"o-ïpray in thc porii:;"c polc. r'.*;. Â Prrosph-T STAR ÇiVlorck, Gsnnany)
: . i-oCART 125-2 (22. 5 cn-, Ssngíh, ') n-n in-crnBi d:a.-;-?ïer, "^?-18. 5 tiT-ï] coS:;mn s::sbjiizüd
- ' 5 °C was uscd for ; ;PLC. The i;sed icnizinp, sgeni wes ío-mic scití. The other poiypheiiols
-. -ï anaiysed using ..'! similar procetíurc bu; in ti,-'güi.^i- ntür.-e.
-
::3;:tdQ^ti c?c;'.:r?;y; The aitioxidant propertiss o:' .. '-'2 liqLi^r's wc-rc- cvaiuated using thc ?.,?
-pnyl-l-picryfhdrs^'/! rad, cül (DPPH' 3cs?y) and íhe .. -r.í'. 'c'-e:ie blesching meíhod (BCB
:â.)(F2rrcir3e;'ai., 2009).
;;;stíc9i í?rs'j"s;s: Tha results or eac;i pEramïier "'erc eve^eteci using cns-way r.p;;ysis of ; ?. :ice (ANOVA) wilii P^O. 05. A!! liití StaJSi!Cc't c iciysis H'as performec; by IP.iVi SPSS
-:-;t;cs (vcrsïon 19).
:;ULTSAWODIS£:USS;0;'i
;'-o/ measuremsnts. The mass of the arils, thc hist' pcrcentage, the °Brix, the Red
-..'. ness, tha acid. ty r-'n>'' tn*'al the phenol ronteiits ï. Ti'^ 'ompe.-ed for íhe ïwo cultivar?,
: ''jice parcontage and pt-' were a!so 2v<-, ;ü;it(-d. T;'ie 3b';ainod resuiís sre proscntod in
- ^ l.Table l. Propert.ius oftiic :,i.udied f-amsg^^nats typcs
Acití?ïy Tctal
.
lêt (g/L) (in ci;.ric P-iiünols
.
±£Ë_.-.
-j§a-"'o" ;; C-:. .. CC/ Ari;s li (3. -SJsi,
Mus''. <??. ' '. ./tï; 0 Brix liea-erae. ipüss -<* á.45 ± 0. 06 .LLnO-. ï n3^;'_^. i^-i Í; C ^-.". ?. Íô. Fi* O ° '., ?-l-t';^
1. 25±O.C4 0. 338.ÍO. C71 <7.6l2. 5 17, 110. 2 5. 6+0.2
.. 3tal polyphenols as '-vc'l as the snthocvsnin conteits reach a i-iia>';imum concentratioii
-seven and ff v? riays, n'spcctive!y. This hás bcsn observed forthe prepa raiion o? myr>:le
:iqu,3i-s (Galego e': ?. \., 2011). Thc lotai poiyphpnol contcnís . qs well as tne anfoxidení
.
ly are higher for iiquors -irepared using ïhe w:ld frjií; (see 'fabic 2}
iab!e 2. Properties of '. he prppa::'d iiq'iors.
"síics/
Acidity
Tütal
Red-
Antfoxiüa.Ti
Actirity
.
sicat
(g/L) (5n ciíric u<:;í<-
!-";ienc's
^.-eenness . l;'?~Pi\. (Ç.:5o)
(mç/mL)
sïysis _
(;?/L;
s;-
BCK(ECsu)
.a'Ï5" ^Ï9'U;0. ) C. i?^;'^ '-:_;. '. i-r:;x'?.Í'i '5?7+OiB
Conferencí; Proc(. -ii.:iii.^s ICFSQN, UK
Wifd 1. 05 ± 0. 06 0. 291 0. 03 1. 4 i 0. 1 0. 57 .!: O. C-i 5. 04 ± 0. 23
rhe major anthocyanins identified in pomegrsnate juice.s, p-.acerates and liquors of boih
lomcgranste types were deiphyniriin 3,5-diglucoside, delohynidin-3 giucoside,
cyaniding-?, 5digtucoside and cyantüing-3-glucoside and tho minor peat. s were
petargonidin-3-5-áiglucoside and pelargonidin-a-giucoside (Figur--; l) (Zbeng et si, 2009; Aiigourchi ot ai,
Z008; Gil et al., 2000; Miguel et al., 2004). Other identified polyphenois v/ere punicaiin and
aunicalagin.
C. '.)
--(.l
,0
A- Dslphi.iidindiglkoside
B - CVitnidin ri. glicoside C-Deiph.nidin gl'cos'tíe D - Ppl?rgonidm dïgficoside E - Cya-iidin ;Íicosidi. j" - Pciaï^onfdin ';fíco&idÊï 6- Cyanidin p3 ntü;>id^ ,< 13, 25 11J'r-TimE/miii
Figure l. Anthocyanin profile of a pomegranate juics prepared with W);d íruits.
coíycLus;oí<ls
Wíid pomegranates showed to have good properties for liquor preparation. -lhe antioxidar.
activity and tho poiyphcno! contents are sljghífy higher for wild fruits.
AcknowJedgeneots
The authors are grateful to José Duarte from Silve. s, Portugal, Lidório Jeïus from Tavi'-.
Portugal forthe supply of pomegranatc fruits,
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