Effects of convective air drying temperature on nutritional quality and colour of watercress (Nasturtium officinale)

29

_EFFoST

Conference

Food Science Research and

Innovation: Delivering sustainable

solutions to the global economy and

society

10-12 November 2015 | Athens, Greece

CONFERENCE PROCEEDINGS-VOLUME II

www.effostconference.com

Edited by:

Dr. Efimia Dermesonlouoglou, Dr. Virginia Giannou, Dr. Eleni Gogou & Prof. P. Taoukis

National Technical University of Athens, School of Chemical Engineering, Athens, Greece

Copyright © NTUA, School of Chemical Engineering, Athens 2015 ISBN: 978-618-82196-1-8

CONTENTS

[P1.001] Design, development and performance testing of a passive solar vegetable dryer with movable

heat storage system (0018) ……… 676 [P1.002] Improvement of tiger-nut flour nutrients through germination as a food processing

technology (0030) ………. 678 [P1.003] Study on food-related lifestyles and willingness to use beef traceability system in Korea (0043) …… 685 [P1.004] Energy requirement and production cost of spray drying of milk serum

(0045) ……… 686 [P1.005] Comparison of tray and freeze drying on the physicochemical and thermal properties of thinly

sliced Mexican plum (Spondias purpurea L) (0070) ………..…… 692 [P1.006] Estimation of Beta and Alfa-carotene in oven dried pumpkins slices for biofortified flours (0097)…. 698 [P1.007] Dehydration kinetics, hygroscopic behaviour and colour changes of yellow mealworms

(Tenebrio molitor) as affected from different processing conditions (0143) ………..……… 699 [P1.008] Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a

mixed tomato-carrot system (0258) ……….……… 703 [P1.009] Rice, chickpea, and sweet potato starches: Swelling power, textural, and pasting properties in

black cumin extract (0273) ………..……… 704 [P1.010] Matching recent innovations and SMEs needs in the durum wheat and Mediterranean vegetables

sectors: The French example (0305) ……… 706 [P1.011] Protein composition of amadumbe cultivars and their antimicrobial properties (0310) ... 712 [P1.012] Production of dried paste gac product using tray dryer (0347) ……….…… 713 [P1.013] Fatty acid profiles, shelf life attributes and oxidative stability of chicken meat from broilers that

were supplemented with vitamin E and Moringa boleifera ground leaves (0352) ………. 714 [P1.014] Parameters of microwave vacuum drying and pre-drying affecting bulk density and antioxidant

activity of combined microwave vacuum dried apple snack (0354) ………..……… 715 [P1.015] Changes in carotenoid profile in biofortified pumpkin after processing (0362) ……….. 719 [P1.016] Hydration kinetics and changes in some physical properties of Brazilian barley seeds (0363) ………. 720 [P1.017] Validation of a method for determination of organophosphates in bean samples (0365) ……… 724 [P1.018] Transfer of lycopene and β-carotene from tomato-based matrices to oil by high pressure

homogenization (0368) ………..……… 725 [P1.019] Water and salt diffusion in chickpea soaking (0371) ……… 732 [P1.020] Avena sativa derived arabinoxylans as native biological response modifiers in chicken (0380) …….. 733 [P1.021] Upscaling of CO2 drying process (0507) ……….…… 734

[P1.022] Technology assessment of the spray drying process to obtain a sugarcane powder with probiotic microorganisms (0528) ……… 737

[P1.023] Effect of storage temperature and relative humidity on glass transition of Corinthian

currant paste (0553) ……….……… 739 [P1.024] Effect of heat treatment on physicochemical and sensory properties of selected coffee

diversities (0556) ………..……… 745 [P1.025] The effect of sous-vide and freezing thermal treatments on tenderness of beef Semitendinosus

steaks targeted at elderly consumers (0598) ……….……… 751 [P1.026] Effect of carob flour particle size on gluten-free bread dough expansion during fermentation

(0649) ………..……….……… 755 [P1.027] Importance of the FSSC 22000 to production chain in the beverage industry (0650) ……….. 761 [P1.028] Effect of extraction and processing conditions on organic acids of barberry fruits (0709) ……… 762 [P1.029] The effect of passion fruit peel (Passiflora edulis Sims) on the sensory properties of strawberry

fruit preparation applied to yogurt (0723) ………..…… 765 [P1.030] New product design and development: Consumer and industry perspectives (0782) ……… 770 [P1.031] Effects of thermal intermittence on energy expenditure in convective drying of

Fuji apple (0805) .. ……… 775 [P1.032] Impact of rice starch-pea protein ratio and extrusion process parameters on physical extrudate

characteristics (0813) ……….…… 781 [P1.033] Controling post-harvest gray mold in grapes without changes in fruit quality (0841) ………. 782 [P1.034] Pumpkin (Cucurbita maxima) seed proteins: Sequential extraction processing and fractions

characterization (0006) ………. 783 [P1.035] Redesign of biscuit manufacture (0115) ……….……….……… 796 [P1.036] Replacing fat in sponge cakes by a clean-label functional flaxseed ingredient (0163) ………. 797 [P1.037] Wounding stress and exogenous phytohormones as postharvest treatments to enhance the

phenolic and glucosinolate content in broccoli (0215) ……….. 803 [P1.038] Enhancement of flavonoids content in black bean seed coats by L-proline addition to soaking

water (0217) ………..……… 804 [P1.039] Effect of forced convection roasting on physicochemical and antioxidant properties and

optimisation of roasting conditions of South African maize (Zea mays L.) hybrids for the

production of whole grain meal (0218) ……….……… 806 [P1.040] Can microwave-freeze drying substitute the conventional freeze drying process for the

preservation of high quality fruit products? (0243) ………..… 812 [P1.041] Spirulina-based flour to enhance pasta properties (0277) ………..…… 813 [P1.042] Effect of time-based hot air drying method on leaf mineral elements of

Jetropha zeyheri tea (0339) ……… 814

[P1.043] Effect of air-drying parameters on colour and bioactive composition of spearmint (Mentha

spicata) (0372) ……… 816

[P1.044] Heat transfer in spray pasteurisation; Defining an energy minimum (0382) ……….. 818 iv

[P1.045] Effect of dehydration methods on the proximate and functional properties of tomato

powder (0396) ………..……… 822 [P1.046] Comparison of proximate composition and amino acid profile (0428) ……… 825 [P1.047] Influence of air-drying temperature on the quality and bioactiv e characteristics of dried Galega

kale (Brassica Oleracea L. Var. Acephala) (0435) ……… 829 [P1.048] Effects of convective air drying temperature on nutritional quality and color of watercress

(Nasturtium officinale) (0444) ………..……… 834 [P1.049] Effect of pretreatments on quality parameters and nutritional compounds of dried Galega kale

(Brassica Oleracea L. var. cephala) (0451) ………..…… 840 [P1.050] Effect of drying methods on the proximate composition, mineral contents and functional

properties of plantain flour (0474) ……… 846 [P1.051] Two-stage heating temperature for carrot drying improves product characteristics and reduces

total drying time (0527) ……… 849 [P1.052] The combined effect of actinidin and LTLT treatment on solubilisation of bovine connective

tissue (0563) ………..……….……… 852 [P1.053] Application of vacuum impregnation for fresh-cut apple fortification with green tea

polyphenols (0615) ………..……… 853 [P1.054] Obtaining functional food ingredients by fluidized bed agglomeration (0694) ……… 854 [P1.055] Bread with stoned table olives - The union of two traditional products of excellence of

Trás-os-Montes region, Portugal: Preliminary results (0696) ……….. 856 [P1.056] Preservative potentials of Alstonia boonei and Euphorbia hirta crude extracts in minced meat

(0009) ……… 860 [P1.057] Total antioxidant capacity of refined and cold-pressed oils under three different accelerated

oxidation condition (0020) ……….… 863 [P1.058] Bioavailability of anthocyanins, quercetins and phenolic acids from chokeberry pomace depends

on particle size distribution (0080) ………..……… 868 [P1.059] Effect of organic fertilization (nitrogen, phosphorus, potassium) treatment, oil and cultivar

variety on the volatile metabolic profile of fried potato tubers (0124) ……… 872 [P1.060] Mechanisms of change in EPA and DHA contents of Pacific saury (Cololabis saira) after three

different cooking methods (0135) ……….……… 878 [P1.061] Characterization and antimicrobial properties of sweet basil (Ocimum basilicum l.) essential oil

and hydrosol fractions (0145) ……….…….………… 883 [P1.062] Composition and antimicrobial properties of spearmint (mentha spicata) essential oil and

hydrosol fractions (0149) ……….…… 886 [P1.063] Effect of drying methods on lycopene isomerization of guava fruit (Psidium guajava L.) (0192) …… 889 [P1.064] Comparative evaluation of different methods for extracting essential oil and phenolics from

selected species of lamiaceae family (0193) ……….. 892 v

[P1.065] Catechins rich spray dried lipid based compositions as a natural antioxidant (0231) ……….. 896 [P1.066] Effect of acid whey and rosemary/mustard extracts on fatty acid composition of organic

fermented sausage without nitrite/nitrate (0233) ……… 897 [P1.067] Antioxidant activities of oil dispersed lignans and glycosylated lignans of sesame extracts

(Sesamum indicum) (0239) ………. 901 [P1.068] Healthy effect of pork backfat partial replacing with vegetal oils in meat products (0286) ………. 906 [P1.069] Physicochemical properties of protein isolates from bambara groundnut (Vigna subterranea)

landraces (0299) ……… 908 [P1.070] Effect of time-based hot air drying method on leaf chemical composition of

Jatropha zeyheri tea (0333) ……….………..……… 909

[P1.071] Identification of aroma active compounds of orange juice using HS-SPME-GC-MS

and GC-O (0345) ……… 912 [P1.072] Identification and quantification of jelly palm volatile compounds (0355) ……….……… 913 [P1.073] Profiling the anti-oxidative potential of brown seaweed (Ascophyllum nodosum) extracts using in

vitro and muscle-based test systems (0405) ……….………… 914

[P1.074] Activity of natural carotenoid extracts against the autoxidation of olive oil-based emulsion

systems (0439) ……… 915 [P1.075] The effects of dietary hesperidin and naringin supplementation on lamb performance and meat

characteristics (0457) ………. 921 [P1.076] Determination of the antioxidant activity in vitro and in vivo seed, stabilized flour and chia oil

(Salvia Hispanica L.) (0459) ……… 926 [P1.077] Influence of the rice bran addition on wheat bread quality and antioxidant activity (0477) ………….. 927 [P1.078] Utilisation of aqueous herbal extracts rich in natural antioxidants for the production of new

functional foods. A case study (0486) ……… 929 [P1.079] Phytochemical and antioxidant properties of canned apricots (0499) ……… 930 [P1.080] Effect of drying treatment and extraction techniques on the antioxidant activity and phenolic

content of olive tree leaves (0510) ………..……… 932 [P1.081] Effect of different extraction techniques on the antioxidant activity of Stevia leaves (0512) …………. 938 [P1.082] Analysis of secondary bioactive metabolites from Corinthian currants produced in Messinia: A

comparative study with Sultanas and California raisins (0567) ……… 943 [P1.083] Evaluation of the beneficial health effect of botanicals, native to Greece, via the EpRE reporter

gene assay (0653) ………. 944 [P1.084] Effect of post-harvest heat treatment on curcuminoids and antioxidant capacity of

Curcuma longa rhizomes (0662) ……….……… 947 [P1.085] Changes of total phenolics, ascorbic acid and antioxidant properties of mango

(Mangifera indica, L.) fruit pulp during storage (0667) ………..………… 952

[P1.086] Mango peel as a potential source of bioactives - Study of the changes in phenolics and

antioxidant capacity during storage (0669) ……….……… 953 [P1.087] Evaluation of nutriceutical potential of terpenoids isolated from red mushroom (Ganoderma

Lucidum) through antioxidation process in vitro (0671) ……….……… 954

[P1.088] Nutritional properties and antioxidant capacity of Pleurotus djamour from

Jonotla, Puebla, Mexico (0678) ……… 955 [P1.089] Antioxidant activity of natural or lipophilic epigallocatechin gallate (EGCG) in emulsions

containing Bacterial Cellulose (0690) ………..……… 956 [P1.091] Multifunctional extracts from wine wastes (0775) ……… 962 [P1.092] Simultaneous determination of water-soluble vitamins in Corinthian currants (Vitis Vinifera

L., var. Apyrena) by Reversed Phase High Pressure Liquid Chromatography (RP-HPLC) (0815) ……… 963 [P1.093] Extraction and characterization of carotenoids from orange peel extract of Valencia variety and

applications in culinary (0816) ………. 967 [P1.094] Nutritional composition of orange-flesh biofortified pumpkin (0099) ……… 972 [P1.095] Angiotensin-1-converting enzyme inhibitory activity of isolated peptides from egg

yolk protein (0136) ………..……… 973 [P1.096] Grain properties and nutritional composition of provitamin A-biofortified maize varieties (0150) … 974 [P1.097] Strawberry surplus as raw material for elaboration of fermented beverages source of bioactive

compounds. Stability analysis by HRMS (0175) ……….. 975 [P1.098] Potential probiotic sausage with antioxidants (0195) ……… 980 [P1.099] Willingness to purchase foods containing food additives of university students in Korea (0236) ….. 984 [P1.100] Functional characteristics of green tea-based fermented beverages (0255) ………..………… 985 [P1.101] Pasta for diabetics by inulins addition (0256) ……….. 988 [P1.102] Sunflower oil-based organogels for the production of healthier ice creams (0279) ………. 989 [P1.103] Evaluation of biological response modifying activities of sugar cane bagasse derived

polysaccharides in chickens (0381) ………..……… 990 [P1.104] Probiotic potential of lactic acid bacteria isolated from traditional meat and dairy

products (0473) ………..……… 991 [P1.105] Properties of extruded snacks enriched with various ingredients (0497) ……….……… 993 [P1.106] Chromium-yeast enriched flour: Beyond soluble fiber for the achievement of

low GI bread (0501) ………. 999 [P1.107] Effect of omega3 fatty acids rich fish oils (sardine, eel, trout, cod liver) on lipaemic profile (HDL,

total cholesterol, triacylglycerol) in hairless mice (0627) ………. 1003 [P1.108] Comparative environmental assessment of valorization strategies for the recovery of bioactive

compounds from vinification byproducts (0634) ……… 1004 [P1.109] Effects of interactions of food components on viability of Lactobacillus casei in high protein ……….

systems (0637) ……… 1009 vii

[P1.110] Purification of the insoluble fraction of banana puree and its potential use as functional

ingredient (0676) ………..………..….……… 1010 [P1.111] Determination of medicinal properties of black pepper: Effect of mortar and pestle crushing,

normal grinding and cryogenic grinding (0680) ………..………….……… 1016 [P1.112] Bioactive compounds in blue shark liver oil obtained by supercritical CO2 extraction (0691) ………… 1017

[P1.113] Study of technological properties and microstructure of a bakery product added with agave

fructans (0757) ……… 1018 [P1.114] Satiating effect of different dietary fibre-enriched biscuits and physiological role of

N-acylethanolamines (0821) ……….. 1024 [P1.115] Anti-oxidative and anti-microbial effects of Zataria multiflora essential oil on quality and shelf life

of common carp (Cyprinus carpio) surimi during frozen storage at -18°C (0047) ……… 1029 [P1.116] Physicochemical characterization of pulque a traditional mexican beverage from

Agave salmiana (0069) ………..……….. 1030

[P1.117] Threshold of limonin and sensory acceptance of Pêra-Rio orange juice (0096) ……… 1035 [P1.118] Anti-browning potential in the vineyard (0181) ……….. 1036 [P1.119] Detailed oxidation mechanism of oil during frying based on the typology of resonant

radicals (0210) ……….……… 1041 [P1.120] The STARTEC Decision support tool and guidelines for food producers-Ingredient and technology

choices for food safety, quality and nutrition (0220) ………..……… 1048 [P1.121] Effects of culture and familiarity on gazing behaviour, wanting to try, expected liking and

perceived liking: A cross-cultural study between Austrian and Vietnamese consumers on

wafer (0238) ……….……… 1053 [P1.122] Shelf-life extension of home-made mahewu by adding Aloe vera powder (0293) ………. 1060 [P1.123] Properties of arabinoxylans in frozen dough enriched with wheat fiber and their impact on bread

quality (0303) ……… 1061 [P1.124] Sensory profile and chemical quality of the new Mediterranean farmed fish shi drum (Umbrina

cirrosa) can alter, subject to dietary protein/fat levels (0315) ……….……… 1062

[P1.125] Impact of packaging materials on selected white Greek wines flavor profile evolution

during time (0471) ……… 1066 [P1.126] Effects of frozen storage period on the quality of spicy pollack roe product from Alaska pollack

(theragra chalcogramma) roe (0485) ……….……… 1067 [P1.127] Kinetic modeling of furosine formation during heat treatment (0488) ……… 1068 [P1.128] Study on the phenolic compounds of fresh wines during storage and the effect of modified

atmosphere (0490) ………..……… 1074 [P1.129] HMF content: A critical parameter in the quality control of the Balsamic family vinegars (0545) ….. 1078 [P1.130] Kinetics of heat induced inactivation of polyphenoloxidase and proteases in the brown shrimp

(Crangon crangon) (0570) ………..……… 1083 viii

[P1.131] Assessing the potential to enhance dietary protein intake in elderly consumers through

fortification of beef patties (0599) ……… 1084 [P1.132] Monitoring the volatilome of minced beef during storage using Headspace Solid Phase

Microextraction (HS/SPME) GC/MS (0601) ……….……… 1085 [P1.133] Effect of edible Irish seaweeds on the quality and shelf-life of beef patties stored in modified

atmosphere packs (0625) ……… 1086 [P1.134] Effect of jet milled whole wheat flour on bread storage (0636) ………..……… 1087 [P1.135] Consumers’ views on “homemade food” and farmers markets: A study in Crete, Greece (0657) …. 1092 [P1.136] Qualifying gilthead seabream freshness using microbial indicators (0687) ………. 1096 [P1.137] Evaluation of functional probiotics cereal flakes with fruit flavors stored at different

temperatures (0718) ………...……… 1097 [P1.138] Training focused requirements for the establishment/operation of an accredited sensory

laboratory in the food industry (0779) ………..……… 1104 [P1.139] Chemical characterization of Corinthian currants (Vitis Vinifera L., var. Apyrena) (0817) ………. 1112 [P1.140] A prevalence study of foodborne pathogens and spoilage bacteria found in Carite

(Scomberomorus brasiliensis) from selected market types in Trinidad (0031) ……….. 1117 [P1.141] Transfer and heat resistance of Murine norovirus associated with bread products (0168) ……… 1118 [P1.142] Inactivation of Bacillus liquefaciens endospores on wheat grains in a low pressure plasma

circulating fluidized bed reactor (0178) ……… 1119 [P1.143] Control of Salmonella Typhimurium using bacteriophage (0179) ………..……… 1124 [P1.144] A novel typing method for Listeria monocytogenes using high-resolution melting analysis of

tandem repeat regions (0183) ……….……… 1125 [P1.145] Antibacterial properties of the Greek oregano honey against Helicobacter (Campylobacter)

pylori (0194)

………...………… 1126

[P1.146] On the quantification of the impact of natural antimicrobials on the growth kinetics of Listeria:

A comparison between liquid and gelified systems (0207) ………. 1132 [P1.147] D-Tryptophan acts as an incompatible solute: Effect of growth inhibition of Salmonella enterica,

Escherichia coli O157:H7, and Listeria monocytogenes (0222) ……….… 1139

[P1.148] Predictive modeling for reduction of biogenic amine formation in kimchi, a Korean traditional

fermented vegetable product (0245) ………..……… 1143 [P1.149] Prevalence of Listeria spp. and Listeria monocytogenes in cattle farms in Cyprus using bulk tank

milk samples (0291) ………. 1145 [P1.150] Steam surface pasteurization of a minced fish product, targeting Listeria. Estimation of thermal

load and inactivation kinetics (0294) ……….….……… 1151 [P1.151] Importance of individual cell heterogeneity in microbial inactivation (0312) ……… 1153 [P1.152] Modelling the effect of temperature and pH on Alicyclobacillus acidoterrestris growth as 1156 ix

a tool to assess the risk of spoilage in fruit juices (0319) ……….. [P1.153] Effect of freezing rate and frozen storage duration on the survival of Escherichia coli O157:H7

during cooking of beef burgers of different formulation (0359) ……….…… 1160 [P1.154] Comparison of different spiking-methods relevant for artificial bacterial contamination of dried

herbs and spices (0385) ……… 1161 [P1.155] Inactivation of Bacillus subtilis in hami melon juice by combining high-Pressure carbon dioxide

and mild heat treatment (0464) ………. 1162 [P1.156] Milk powder risk assessment with Staphylococcus aureus toxinogenic strains (0476) ……… 1163 [P1.157] Dissipation, processing factors and risk assessment study of fungicide residues in

greenhouse-grown tomatoes (0481) ……… 1169 [P1.158] Health risk assessment of fungicide usage in fruits (0483) ……….. 1175 [P1.159] Bias In Listeria monocytogenes ISO enrichment protocol; Strains with low recovery rate after

selective enrichment can have high survival rates In simulated gastric fluid (0491) ………. 1181 [P1.160] Effect of pH on the inactivation boundaries of Salmonella spp. in chicken breast fillets marinated

in lemon juice or apple cider vinegar and stored under various temperatures (0516)……… 1182 [P1.161] Eugenia cariophyllus essential oil against Aspergillus carbonarius and ochratoxin A

production in a gene expression study (0518) ………..…… 1183 [P1.162] Efficient disinfection of Salmonella biofilm with hydrosol of Thymbra capitata, real-time

visualization of bacterial inactivation by time-lapse CLSM (0521) ……….………… 1184 [P1.163] Investigation of Listeria monocytogenes and Staphylococcus aureus infection in

Galleria mellonella model host immunized with selected LAB strains (0538) ……… 1185

[P1.164] Inactivation of Clostridium sporogenes spores at 90°C at different salt concentrations (0596) ……… 1186 [P1.165] Candida zemplinina strains can be used as biocontrol agents against B. cinerea rot of grape and

apple fruits (0638) ……… 1191 [P1.166] Characterization of the natural microflora and pathogenic bacteria of Sea bass (Dicentrarchus

labrax) in aquaculture systems (0656) ……… 1192

[P1.167] Potential of inositol phosphate in risk management of aflatoxin through mutagenic potential

modification and toxin formation in vitro (0673) ……… 1193 [P1.168] Construction of non-toxigenic mutants of nonproteolytic Clostridium botulinum type E for

research and food challenge studies (0731) ……… 1194 [P1.169] Molecular basis of antifungal resistance in tomato varieties (0744) ……… 1195 [P1.170] Penicillium oxalicum directed systemic resistance in tomato against Alternaria alternate (0745) …. 1196 [P1.171] Development and validation of a new detection method for Salmonella from cloves (0771) ……….. 1197 [P1.172] Modelling the effect of temperature on Listeria monocytogenes growth in vanilla cream with

or without cinnamon extract (0794) ……… 1203 [P1.173] Effect of tagatose on growth dynamics of S. Typhimurium and L. monocytogenes in media with

different levels of structural complexity and in UHT-skimmed milk (0800) ……… 1204 x

[P1.174] Towards predictive models in food engineering: Parameter estimation dos and don'ts (0842) …….. 1209

[P1.175] Prediction and assessment of retail hake (Merluccius merluccius) freshness during storage (0843) 1215 Characterization of the heat transfer within the baking oven based on the volumetric ceramic burner (VCB) technology (0167) ………. 1221

[P1.177] Coupled air flow and refrigeration system modelling for chilled food manufacturing facilities (0282) ………..……….……… 1227

[P1.178] Solar powered electrolysis for the generation of hydrogen as an alternative cooking fuel (0322) …. 1233 [P1.179] Educational activities in the area of sustainable food and energy in the food chain (0343) ……… 1235

[P1.180] The influence of second metal addition into 5%Ru/C catalysts used in the reduction of lactic acid (0603) ……… 1236

[P1.181] Optimization of control parameters waters by ultrafiltration membrane for soft drink (0651) ……… 1239

[P1.182] Quality of water used in cleaning processes in dairy farms of small ruminants in relation with milk quality (0672) ………..……… 1240

[P1.183] Preparation of an antimicrobial protein film from meat processing by-product and its application in beef patties packaging (0016) ……… 1241

[P1.184] Transfer of biorefinery concept to food waste-A sustainable story? (0035) ……….. 1243

[P1.185] Sustainable process for a production of food-grade vinegar by recycling pineapple waste (0073) … 1245 [P1.186] Creating particulate emulsifiers from food waste (0107) ………. 1251

[P1.187] Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils (0144) ……….……… 1252

[P1.188] Aqueous enzymatic extraction of oil from pomegranate wastes - seeds (0146) ……….. 1258

[P1.189] Effect of ultrasonic assisted extraction on gelatin from giant catfish skin by-product (0234) ………… 1263

[P1.190] Feed supplemented with byproduct from olive mill wastewater processing, improves the redox status in pig blood and tissues in ablactation period (0249) ……… 1268

[P1.191] Determination of oxidative stress markers in broilers after feeding with polyphenolic additives from winery wastes (0250) ……….… 1269

[P1.192] Valorisation of olive oil by-products by reutilization in cereal-based food (0254) ……… 1270

[P1.193] Ultrasound-assisted extraction to valorise wine-making by-products (0259) ……… 1271

[P1.194] Brewer’s spent grain to enhance food nutritional quality (0261) ……… 1272

[P1.195] Surface texture of fresh egg pasta enriched with brewers’ spent grain (0266) ………. 1273

[P1.196] Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta (0267) ... 1274

[P1.197] By-products from tomatoes processing: Applications to enhance nutritional quality of pasta (0268) ……… 1275

[P1.198] Recovery of polyphenols from white wine vinification byproducts (0500) ………..…… 1276

[P1.199] Physico-chemical change and stability of refined olive oil enriched by encapsulated polyphenols from olive oil by-products (0517) ………..……… 1282

[P1.200] Valorisation of olive mill solid residues for the recovery of polyphenols (0562) ………. 1290 xi

[P1.201] Optimization of the pretreatment procedure of brewer’s spent grain for furfural

obtaining (0609) ………..……… 1296 [P1.202] Bergamot orange: Phytochemical screening and antioxidant activity of fruit parts and

hydrodistillation waste products of species cultivated in Western Greece and Southern Italy

(0613) ……….……… 1301 [P1.203] Extraction of polyphenols from red grape vinification byproducts assisted by ultrasound (0618) …. 1302 [P2.001] Optimization of ultrasonic-assisted extraction of phenolic compounds from Fenugreek

(Trigonella foenum-graecum L.) (0022) ……… 1308 [P2.002] Innovative Euro-Japan collaboration (0119) ………..……… 1310 [P2.003] Scale-up study using a continuous flow UV-C reactor for reduction of bacterial counts in apple

juice (0155) ……… 1313 [P2.004] Characteristic variables for the osmotic dehydration of some tropical fruits (0214) ……….. 1317 [P2.005] Validation of an ohmic heating prototype for development of a foamy coffee beverage:

Application of agave fructans as stabilizers (0219) ……… 1323 [P2.006] Powder avocado dressing: An innovative product with potential acceptance by the

consumer (0327) ……… 1329 [P2.007] The production of a recovery drink PFT bachelor student project in cooperation with

SMART After Alcohol (0344) ……….……….……… 1332 [P2.008] Fatty acid and vitamin E of chia seeds oils (Salvia hispanica L.) obtained by supercritical CO2 and

solvent extraction (0349) ………. 1333 [P2.009] Influence of ultrasound intensity on mass transfer in mushrooms (Agaricus bisporus) immersed

in a sucrose solution (0364) ………,,,,,,,,,,,,,,,,,,……….…… 1334 [P2.010] Storage stability and quality characteristics of beef meat treated with maltodextrin, NaCl and

liquid smoke (0376) ……….……… 1338 [P2.011] Mass transfer kinetics during osmotic processing of beef meat using ternary solutions (0377) ……. 1343 [P2.012] Continuous ultrasound-assisted extraction of oil from walnut kernels &

RSM optimization (0417) ..………..… 1349 [P2.013] Continuous ultrasound-assisted extraction of oil from mango seed kernels &

RSM optimization (0419) ……….……….…… 1352 [P2.014] Continuous ultrasound-assisted extraction of oil from rice bran & RSM optimization (0420) ………… 1355 [P2.015] Innovative and energy-saving proofing/cooling technology based on ultrasonic humidification for

high quality bakery products (0463) ……….……… 1358 [P2.016] Effects of high pressure carbon dioxide on the inactivation of Escherichia coli and aroma

component of hami melon juice (0465) ……… 1359 [P2.017] Extending the shelf life of chicken meat by the addition of liquid smoke in marinades and

antimicrobial edible films (0494) ……….……… 1360 [P2.018] Quality characteristics of traditional candied pumpkin produced by osmotic dehydration (0508) … 1362

[P2.019] Effect of osmotic dehydration as a pre-fermentation treatment and monosodium glutamate as a sodium chloride substitute on the fermentation process of Spanish-style green olives (0520) …….. 1368 [P2.020] FREEZEWAVE - Investigation of dielectric properties of food matrices for modelling of microwave

assisted freezing (0558) ……… 1369 [P2.021] FREEZWAVE; A new European project on freezing under microwaves irradiation (0561) ……… 1370 [P2.022] Inactivation of beta-glucanase during microwave pre-treatment of oat grain (0643) ………. 1371 [P2.023] Impact of microwave irradiation of water and groat separately on water absorbency of

oat grain (0646) ………..……… 1373 [P2.024] Impact of microwave irradiation on vitality of oat grain (0648) ……… 1375 [P2.025] Effects of maltodextrin and temperature on the quality of dehydrated kiwifruits (0665) ……… 1378 [P2.026] Extraction of Cobia liver oil using supercritical CO2: Physico-chemical characterization and fatty

acids profile (0692) ……… 1381 [P2.027] Effect of microwave pre-irradiation of oat bran and oat flakes on antioxidant activity of

extracts (0732) ………..……….……… 1383 [P2.028] The impact of selected parameters of microwave-assisted extraction on the value of the total

antioxidant capacity of oat bran and oatmeal (0733) ……….… 1385 [P2.029] Ultrasound extraction of polyphenolic compounds from Thymus serpyllum (0737) ………. 1386 [P2.030] Comparative study between ultra-high pressure homogenization and pasteurization treatment

of a functional beverage based in almond milk and Mexican agave fructans (0750) ……… 1387 [P2.031] Design of a novel loop-mediated isothermal amplification (LAMP) assay for the detection of

Salmonella Enteritidis from egg products (0772) ………..…….……… 1388

[P2.032] Pumpkin (Cucurbita maxima) seed proteins: Sequential extraction processing and fraction

characterization (0777) ………. 1394 [P2.033] Design of a biopolymer-based entrapment system of natural antimicrobial (Coriander):

Incorporation into fresh pasta (0778) ……….……… 1395 [P2.034] Process design for the extraction of bioactive compounds from various Greek and

Chinese herbs (0806) ……….…..……….……… 1400 [P2.035] Vacuum impregnation with sucrose reduces the nitrate content in baby spinach leaves (0807) …… 1407 [P2.036] Ohmic heating of shrimps and loin (0808) ……….. 1411 [P2.037] Effect of osmotic dehydration as a pre-fermentation treatment on the quality and sensory

characteristics of green table olives (0809) ……… 1416 [P2.037b] Enzyme contribution for quality improvement of vegetable oils (0752) ……… 1417

[P2.038] The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne

pathogens in beetroot juice (0098) ……… 1418 [P2.039] Application of high pressure treatment and enzymatic hydrolysis of buckwheat protein to analyse

change of allergenicity (0137) ……… 1423 [P2.040] Effect of high hydrostatic pressure (HHP) or supercritical carbon .……….……… 1424 xiii

[P2.042] The effects of high hydrostatic pressure and ultra-high pressure homogenization treatments on

milk fluorescence (0433) ……….…… 1429 [P2.043] Combined effects of high pressure processing and mild heat treatment on the microbiological

and physicochemical quality characteristics of a convenience chicken meal (0600) ……… 1435 [P2.044] High hydrostatic pressure on persimmon purée: Effect on microbial counts and physicochemical

properties during chilled storage (0635) ……… 1436 [P2.045] The impact of milk origin, composition and enzymatic/high pressure processes to the quality and

bio-functional properties of acid gels (0802) ……….…… 1442 [P2.046] Aqueous enzymatic extraction of Moringa oleifera oil with ultra high pressure

pre-treatment (0820) ………..……… 1449 [P2.047] Study and software tool for the optimal design of production and cold chain monitoring of

nonthermaly processed food products (0803) ………. 1451 [P2.048] Shelf-life evaluation of oil extracted from novel technologies pre-treated olives for yield

increase (0683) ……… 1457 [P2.049] Effect of low intensity PEF pre-treatment on qualitative characteristics of frozen apple

and pear (0619) ……….……… 1462 [P2.050] Optimization of ginsenosides from panax ginseng by pulsed electric field extraction (0756) ………… 1463 [P2.051] Potential of pulsed electric fields to improve mass transfer and quality in osmotically dehydrated

kiwifruit (0804) ……… 1470 [P2.052] Proximate composition of açaí pulp irradiated by gamma rays Cobalt 60-1 kGy (0103) ……… 1475 [P2.053] Effects of gamma irradiation on physicochemical properties and microbial activities of

Iranian saffron (0714) ………. 1476 [P2.054] Effect of gamma radiation on the inactivation of murine norovirus-1 as the human norovirus

surrogate in the Korean edible seaweeds (0758) ……… 1481 [P2.055] Investigating the effects of ultraviolet-C light on the properties of tomato paste during cold

storage (0729) ………. 1482 [P2.056] Effects of gaseous ozone on the quality and shelf-life of Crimson Seedless table grapes (0679) ……. 1484 [P2.057] Effects of gaseous ozone treatment on quality attributes of tomato passte during

cold storage (0728) ……….………. 1490 [P2.058] Cold atmospheric DBD-plasma triggered spore inactivation on food powder (0810) ……….. 1494 [P2.059] Preparation and characterization of brewer's spent grain protein-chitosan composite

films (0017) ……….……… 1495 [P2.060] Developing novel and efficient antimicrobial agents to improve food safety (0055) ……… 1497 [P2.061] Wettability of HPMC and κ-carrageenan coating formulations containing cellulose nanofibers

on banana and eggplant epicarps (0063) ……….……… 1498 [P2.062] Velocity of calcium alginate gel formation by image analysis method (0075) ……….. 1501 [P2.063] Drying simulation of meat coated with alginate film (0078) ……… 1503 xiv

[P2.064] The plasticization effect of glycerol and moisture on physical and mechanical properties of pea

starch edible films (0120) ………. 1505

[P2.065] Effect of glycerol concentrations on sorption isotherm of pea starch films and prediction models (0121) ………..……….…… 1510

[P2.066] Synthesis of silver nanoparticles using microbial culture media (0153) …..……….. 1516

[P2.067] Raw meat shelf life increasing by antimicrobial edible coating (0169) ……… 1522

[P2.068] The influence of nanoclays on properties of films from bacterial nanocellulose (0206) ... 1524

[P2.069] Functional and structural characteristics of bacterial nanocellulose sheets modified with collagen (0237) ………... 1525

[P2.070] Use of antimicrobials for controlling mould growth (0324) ……… 1526

[P2.071] Comparison of the influence of microbial transglutaminase and oxidized starch on mechanical properties of porcine gelatin film (0351) ……… 1530

[P2.072] Natural antioxidants and antimicrobials in edible and active packaging (0495) ……….. 1533

[P2.073] Recovery and characterization of multifunctional extracts from Paeodactylium tricornutum (0496) ……… 1539

[P2.074] Use of edible biopolymer based antimicrobial coatings as a means to extent the shelf life of chicken meat (0498) ……… 1544

[P2.075] Quality enhancement and shelf-life extension of mandarin fruit (Citrus reticula) by postharvest treatments with alginate coatings incorporating vanillin (0519) ……….…… 1546

[P2.076] Monitoring biofilm formation in mono- and multi-species cultures of Salmonella Typhimurium with mixed bacterial communities isolated from a bottling plant by fluorescence-based bioreporters (0522) ………. 1550

[P2.077] Evaluation of biofilm formation of 5 foodborne pathogens on glass surfaces coated with silica nanoparticles (0523) ……….……….……… 1551

[P2.078] Characterization of the quinoa protein/chitosan/sunflower oil edible film and its application in improving the shelf life of the blueberry (Vaccinium corymbosum L.) (0617) ……… 1552

[P2.079] Active edible films with a cyclodextrin-resveratrol complex to control poultry pathogenic microorganisms (0670) ………. 1553

[P2.080] Effect of type and nanoparticles concentration on water vapor permeability of orange peel pectin films (0776) ……….… 1559

[P2.081] Using edible coatings to decrease oil absorption in potato chips (0781) ……….. 1562

[P2.082] Low-energy thymol nanoemulsions applied to quinoa protein/chitosan edible films (0812) …………. 1570

[P2.083] Comparison between wood and plastics as a hygienic materials for the packaging of fresh fish (0191) ………..……… 1576

[P2.084] Improving sensory properties of wet aged beef using active “VAC-Guard” packaging solution (0330) ……….……… 1582

[P2.085] Active pads for improving shelf life and quality of soft berries (0331) ……… 1584 xv

[P2.086] Effect of EMA packaging film on quality of bi-color sweet corn (0375) ……… 1586 [P2.087] Application of modified atmosphere packaging to increase shelf-life in fresh pistachio

nuts (0442) ……….…… 1592 [P2.088] Field study validation of a TTI based cold chain management system on shelf life monitoring of

frozen seafood (0460) ……… 1593 [P2.089] Apparent oxygen diffusivity in pectin films with glycerol and zinc oxide nanoparticles (0798) ………. 1597 [P2.089b] Water vapor permeability and mechanical properties of pectin films added with zinc oxide

nanoparticles (0797) ……… 1600 [P2.090] Immunoreagent generation and immunoassay development for fungicide residue analysis in

foodstuffs (0032) ……… 1601 [P2.091] An analysis of causal relationship between knowledge and practices regarding food hygiene and

safety of university students in Korea (0044) ……… 1607 [P2.092] Detection of cleaning endpoints in CIP of ultrafiltration plants by inline UV measurements and

multivariate data analysis (0138) ……… 1608 [P2.093] Development of a cellular biosensor for the detection of aflatoxin B1, based on the

interaction of membrane engineered Vero cells with anti-AFB1 gold nanoparticle

screen printed electrodes (0156) ……… 1613 [P2.094] Method validation for β-carbolines in vegetables with LC-MS/MS and confirmation by

UPLC-QTOF MS (0166) ………..……… 1619 [P2.095] Improvement of water purification process with a novel small Sensors system (S3) (0171) ………….. 1623 [P2.096] Non-destructive evaluation of coffee bean quality using short wave near-infrared (SWIR)

hyperspectral imaging (0208) ……….. 1625 [P2.097] X-ray micro-computed tomography (μCT) to non-destructively determine the effect of oven and

forced convection roasting on the microstructure of whole maize kernels (0415) ……… 1632 [P2.098] Estimation of reactive oxygen species scavenging capacity of peach using fluorescence

fingerprint (0479) ………..……… 1633 [P2.099] The effect of technological processing on selected fungicide and insecticide residue levels in

blackcurrants (0480) ……… 1637 [P2.100] Trends in control of multi-class pesticide residues in polish vegetables during ten years testing

(results from 2005-2014) and consumer safety (0482) ……….…. 1644 [P2.101] Using Monte Carlo simulations to formulate analysis strategies for food processes (0504) ……… 1650 [P2.102] Fatty acids profile of aflatoxin contaminated pistachios investigated through a multi-strain study

with Aspergillus sc Flavi (0542) ……… 1651 [P2.103] Food safety knowledge and practice of green herb consumers: Results of a survey questionnaire

in seven European countries (0555) ……… 1652 [P2.104] Dialkyl phosphate metabolites (DAPs) in urine and hair samples of rural residents of Crete,

Greece: Environment or Food? (0654) ………..……… 1658 xvi

[P2.105] Quantification of DMS and its precursors in malt and wort during the brewing process (0754) 1663 [P2.106] Fluidic biosensor unit prototype featuring sensitivities down to the pM level for early detection

of quorum sensing molecules (0822) ……… 1669 [P2.107] Detection of undeclared buckwheat allergen in processed food using ELISA and its marker

peptides for confirmation with LC/MS (0827) ………..… 1670 [P2.108] Detection of undeclared milk allergen in processed food using ELISA and its confirmation with

LC/MS/MS (0828) ……… 1671 [P2.109] Validation of a precompetitive hyperspectral imaging prototype for the assessment of

fat content in fresh salmon fillets (0844) ……….……… 1672 [P2.110] The application of response surface methodology in the development of low-salt content

frankfurters using high pressure processing and organic acids as hurdles (0187) ……….. 1677 [P2.111] Response surface methodology applied to salt reduction on frankfurters using high pressure

treatment (0189) ……….. 1681 [P2.112] Effect of projection area on radio-frequency heating of food products (0248) ……… 1685 [P2.113] Assessing the variability of secondary model thermal inactivation kinetic parameters (0513) …….… 1690 [P2.114] Computer-based fillet meat quality/contamination assessment via multispectral imaging (0524) … 1693 [P2.115] Simultaneous biogenic amines discrimination using Fourier-Transform infrared spectroscopy

and multivariate analysis (0530) ………. 1694 [P2.116] Modeling size reduction in an air jet mill using CFD (0846) ……….…… 1699 [P2.116b] Estimation of the quarantine period of canned hearts of palm using a mathematical

model (0783) ……… 1703 [P2.117] Characterization of methicillin resistant Staphylococcus aureus isolated from food chain in the

Czech Republic (0311) ……….. 1704 [P2.118] The absence of flavonol aglycones could be used as a chemotaxonomical marker for identifying

wines made from hybrid grape (0403) ………..……… 1708 [P2.119] Farmed meagre (Argyrosomus regius, Asso, 1801) fillet quality at different harvesting intervals

related to fish growth (0540) ……… 1709 [P2.120] Authentication of PDO "Tomataki Santorinis": Discrimination from other cherry tomatoes by rare

earth & trace elements content through chemometrics (0583) ……….….… 1715 [P2.121] A proposition of a model to identify botanical origin of varietal honey (0720) ……… 1716 [P2.122] Seasonal variation of rare earth and trace elements in game meat: Limnos wild rabbits (0795) …… 1721 [P2.123] Authentication of Greek PDO and traditional cheeses through rare earth and trace element

profile using chemometrics (0840) ………..……… 1722 [P2.124] Viscoelastic and microstructural properties of red beef emulsion sausage incorporated

with different percentage of fish fillet mince (0046) ……… 1723

[P2.125] Comparison of puncture and shear methods in assessing firmness of farmed tilapia (Oreochromis

niloticus), rainbow trout (Oncorhynchus mykiss), and sheatfish (Micronema bleekeri) fillets:

Effects of muscle fat content and refrigeration (0079) ………..……… 1728 [P2.126] Dissolution of highly porous particles (0082) ……… 1734 [P2.127] Solid microcapsules containing procyanidins produced by spray-drying of W/O/W emulsions

(0182) ……….……… 1735 [P2.128] Low temperature stability of surfactant systems (0199) ……… 1736 [P2.129] Extrusion behavior of food materials in a 3D Food Printer (0205) ………..……… 1740 [P2.130] Effect of the components incorporation procedure on the physicochemical properties of

nanoemulsions (0269) ……… 1742 [P2.131] Coacervate nanoparticles of ovalbumin and epsilon poly-L-lysine: Effect of mass ratio, pH,

temperature, rate of addition, ionic strength and sonication (0326) ………..……… 1743 [P2.132] Design of fish oil-in-water mini-emulsion by microfluidization (0391) ……… 1744 [P2.133] Freeze-drying of concentrated systems for reduced energy impact: effect of formulation and

drying conditions on microstructure formation (0413) ……… 1748 [P2.134] Scanning electron microscopy (SEM) to monitor the microstructural changes of whole maize

kernels induced by oven and novel forced convection roasting (0414) ……….……… 1755 [P2.135] Effects of sugar additives on rheology and texture of surimi fish paste (0429) ……… 1756 [P2.136] Effects of composition and processing variables on the oxidative stability of protein-based,

oil-in-water emulsions (0487) ……… 1762 [P2.137] The effect of carboxymethyl cellulose and xanthan gum mixture on rheological properties of

orange nectar (0565) ………. 1768 [P2.138] Physical properties and technological functionality of ball-milled starches (0568) ……….. 1769 [P2.139] Technological and health properties of saffron extracts in emulsified systems (0661) ……… 1770 [P2.140] Effect of heat pre-treatment and applied shear on the rheological properties of protein

isolates (0764) ……….……….……… 1771 [P2.141] Effect of the production sites and aging on gelatin structure (0767) ……… 1772 [P2.142] Foaming characteristics of fish gelatin and sodium alginate mixed systems (0774) ………. 1779 [P2.143] Controlled release studies applied to microparticles containing water soluble vitamins (0065) ……. 1781 [P2.144] Behavior of commercial pectinase encapsulated in calcium alginate at different pH and

temperatures (0100) ……… 1787 [P2.145] Evaluation of iron-peptides complexes by intrinsic fluorescence (0227) ……….. 1788 [P2.146] Nanostructured lipid formulations as delivery systems for clove essential oil (0228) ………. 1794 [P2.147] Physical properties and antioxidant activity of spray dried rosemary microparticles (0230) …………. 1799 [P2.148] Morphology of encapsulated resveratrol using emulsion-gel method (0302) ……….. 1805 [P2.149] Sorption isotherm at 25°C of microcapsules of betalains using modified QPM starch as wall

materials by spray drying (0316) ……… 1811 xviii

[P2.150] Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin

nanotubes (0361) ………..……… 1812 [P2.151] Evaluating carob powder as a base for development of novel food formulations: Assessment of

physico-chemical and functional properties (0370) ……….… 1817 [P2.152] Microencapsulation of probiotics in novel delivery systems for their application in

food products (0466) ……….……… 1819 [P2.153] Microencapsulation - A review (0469) ……… 1823 [P2.154] Improved viability of microencapsulated lactobacillus strains in complex coacervates (0589) ………. 1829 [P2.155] Usage of erythrocyte membranes from porcine slaughterhouse blood as prolonged drug

delivery systems-example of diclofenac sodium (0736) ………... 1835 [P2.156] In vitro pepsin digestion of protein-added yogurts and its relationship to their

satiating ability (0158) ………..……… 1836 [P2.157] The effects of freshly-squeezed orange juice on the metabolic activity of the intestinal

microbiota in the SHIME® reactor (0309) ………. 1842 [P2.158] Self-assembly of soy protein and polysaccharide gels during digestion for satiety (0438) ……… 1843 [P2.159] In vitro and in vivo evaluation of bioaccessibility and bioavailability of vitamin D3 encapsulated

within re assembled casein micelles (0493) ……….. 1844 [P2.160] The harmonized Infogest in vitro digestion protocol: Are we there yet? (0574) ………. 1845 [P2.161] Effect of particle size on bioaccessibility of phenolic compounds and fatty acids during in vitro

digestion of chia seeds (0588) ……… 1846 [P2.162] Does protein enrichment on yogurts have an effect on gastric emptying and impact on

proteolysis kinetics? (0594) ……… 1847 [P2.163] Digestion of an antihypertensive casein hydrolysate versus casein in a porcine model (0814) ……… 1851 [P2.164] A standardised static in vitro digestion method suitable for food - An international

consensus (0818) ………..……… 1852 [P2.165] In vitro dynamic gastric digestion of whey proteins. Comparison with the Infogest-harmonized

model (0824) ………..………. 1853 [P2.166] Grass pea seeds (Lathyrus sativus): Microstructure, physico-chemical characterization and in

vitro digestion (0825) ……….… 1859

[P2.167] The content of thiol compounds in commercial types of baker's yeast

Saccharomyces cerevisiae (0348) ………..……….… 1866

[P2.168] Effect of green banana flour on viability of probiotic bacteria and texture of fermented

milk (0388) ………. 1867 [P2.169] Plant milk-clotting enzymes, a new emerging technique for their purification using three phase

partitioning system (0427) ………..……… 1873 [P2.170] The first handmade computer-stirred tank bioreactor, using an agitator-converted AMD

ventilator for plant cell and microorganism cultivation (0552) ……….……… 1878 xix

[P2.171] The study of competitive reactions for the catalytic reduction of lactic acid in the

post-fermentation broths (0608) ………... 1882

[P2.172] Biocontrol of Aspergillus carbonarius growth and OTA production by yeasts (0620) ……….. 1884

[P2.173] Effect of ultrasound on fermentation profile of Lactobacillus sakei in meat model system (0735) … 1885 [P2.174] Occurrences of histamine and tyramine in commercial cheese and the estimated risk in mainland China (0056) ………..… 1890

[P2.175] Screening of direct vat set (DVS) commercial cultures for the production of set-type ewe’s yogurt with enhanced texture and flavour properties (0074) ……… 1892

[P2.176] Development of antioxidant and anti-inflammatory yogurt through the inclusion of Thymus mastichina and canola seed on ewe´s diet (0077) ………. 1897

[P2.177] Influence of the heat treatment of milk and the fermentation temperature on the physico-chemical properties of diary gels substituted with pea proteins (Pisum sativum) (0112) ………. 1903

[P2.178] Manufacture of a fresh goat's cheese using a formulated starter and a maceration in olive oil (0176) ………...…… 1907

[P2.179] Enhanced cleaning protocols in the dairy industry. Developing a method for the evaluation of cleaning procedures at laboratorial scale (0188) ……… 1913

[P2.180] Rapid quantification of milk damage during milk processing using native fluorescence tracers (0196) ……….… 1917

[P2.181] Microscopic evaluation of milk fouling over stainless steel surfaces (0200) ……….. 1922

[P2.182] Manufacture of reduced fat yogurt with addition of β-glucans (0284) ……… 1926

[P2.183] Investigation of new acidophilic dairy product based on a probiotic preparation (0342) ………. 1929

[P2.184] The use of tranglutaminase for stirred yoghurt production with a first grade amaranth flour addition (0346) ……… 1930

[P2.185] Predicting lactulose concentration in heat-treated milk using front-face fluorescence (0431) ………. 1931

[P2.186] Characterization of a processed cheese spread produced from fresh cheese (0450) ……….. 1935

[P2.187] Quick prediction of ascorbic acid concentration in heat-treated milk using front-face autofluorescence (0582) ……….. 1941

[P2.188] Effect of using microfiltered bovine milk on volatile compounds of yoghurt and fresh acid cheese (0614) ………..…… 1946

[P2.189] Free amino acid in adobera cheese made from raw and pasteurized milk (0675) ………. 1951

[P2.190] Traditional and small dairy plants in southern Salento, Apulia Region: Assessment of microbiological quality and heat processing of raw milk (0725) ………..… 1955

[P2.191] Sensory descriptors for mixed nectars from fruits and unconventional parts of vegetables (0013) ….……….……….. 1960

[P2.192] Ergot alkaloids in cereals intended for human consumption in Albania (0314) ……… 1963

[P2.193] Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization (0401) ……… 1969

[P2.194] Sustainable extraction of bioactive compounds from Haematococcus pluvialis

microalgae (0511) .. ……….……… 1970 [P2.195] Recovery of functional pigments from four different species of microalgae (0548) ………. 1975 [P2.196] Physicochemical characterization of a traditional Portuguese bread (Pão Transmontano) towards

its future certification - Preliminary results (0697) ……… 1980 [P2.197] Effect of local processing techniques on the nutrients and anti-nutrients content of bitter

cassava (Manihot Esculenta Crantz) (0726) ……….……… 1984 [P2.198] Elemental analysis, comparison and nutritional value of various seaweeds found along the East

Coast of KwaZulu Natal (0759) ………. 1989 [P2.199] The distribution of macronutrients, anti-nutrients and essential elements in nettles, Laportea

peduncularis susp. peduncularis (river nettle) and Urtica dioica (stinging nettle) (0760) ………. 1995

[P2.200] Elemental composition and nutritional value of the edible fruits of Bridelia micrantha and the

impact of soil quality on chemical properties (0761) ……… 2001 [P2.201] Knowledge and practices regarding food safety in abattoirs and butchery shops and the

microbial profile of meat in Southwest, Nigeria (0029) ………. 2007 [P2.202] Specific identification of macergens from South African exportable vegetable by PCR using

specific primers (0739) ……….. 2014 [P2.203] Arbuscular Mycorrhizal fungi: Occurrence and factors affecting their distribution in selected

soils of Southern Guinea Savanna of Nigeria (0755) ………... 2021 [P2.204] The SEA-ABT project: Establishment of a Joint EU-South East Asian Beverage Academy to

enhance HE and CPD training for the beverage industry (0830) ………..…… 2027

Effects of convective air drying temperature on nutritional quality and colour of

watercress (Nasturtium officinale)

E.K. Pichmonyb_{, Ana C. Araújo}a_{, Sara M. Oliveira}a_{, Inês N. Ramos}a_{, Teresa R.S. Brandão}a_{, Cristina L.M. Silva}a_*

1_{CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia,}

Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

2_{Université de Montpellier, Faculté de Pharmacie, Montpellier, France}

(*clsilva@porto.ucp.pt)

ABSTRACT

Watercress (Nasturtium officinale) is one of the most popular leafy vegetables consumed in the world, either fresh or cooked, presenting high contents of phytochemicals and bioactive compounds. However, due to its high moisture content (91% w.b.), this vegetable is easily perishable. To prolong shelf life and provide the convenient transportation, dried watercress might be a novel product for consumption in soups and other recipes. Convective air drying is an affordable process, but may cause significant nutritional degradation in vegetables, given their sensitivity to heat, light, oxygen and leaching phenomena. Therefore, the purpose of this study was to evaluate the drying characteristics and the effects of drying temperature on quality attributes of watercress, without any pre-treatments.

Drying at temperatures of 40, 55 and 70 ⁰C resulted in drying times of 230, 119 and 92 minutes, respectively. The nutritional parameters were negatively correlated with the drying temperature. Retentions of 12.5±3.8 - 72.8±4.2%, 51.1±3.3 - 80.4±4.8%, and 44.3±6.1 - 92.1±12.2% were obtained for vitamin C, total phenolic compounds and total antioxidant activity, respectively. Increased values of total colour difference (TCD), browning index (BI) and higher chlorophylls losses (26.1±3.9-55.6±14.9%) were also observed as drying temperature increased.

In conclusion, convective air drying affected considerably both watercress’s nutritional values and quality characteristics. Moreover, more pronounced deterioration was observed when higher drying temperatures were employed. Alternative drying methods or application of pre-treatments prior to drying are suggested for further research on dehydrated watercress, which is expected to be a novel product for food recipes or as a food supplement powder.

Keywords: Watercress; Convective air-drying; Colour; Nutritional quality

INTRODUCTION

Watercress, Nasturtium officinale, is a leafy vegetable in the Brassicaceae (Cruciferae) family. Watercress is rich in nutrients such as vitamin C, minerals, bioactive compounds and health beneficial secondary metabolites, phenolic compounds, antioxidants enzymes and other minor compounds, which are beneficial to decrease cancer incidence (Manchali et al., 2012).

However, fresh watercress leaves are easily perishable with a short shelf life of approximately less than seven days (Silveira et al., 2014). Drying is one of the oldest processing methods to prolong shelf life of food products, providing conveniences to store, transport and consume without requiring storage with controlled temperature (Hui et al., 2004). Among different drying methods, convective drying is largely used by food industries to produce significant amounts of dried fruits or vegetables. Nevertheless, this process inevitably causes physical, biological and chemical changes, which may affect the overall quality and the consumer’s acceptance of the dried product. The main nutritional changes associated to drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds. Many scientific studies on the effects of air-drying on quality attributes of some leafy vegetables have been conducted for coriander leaves (Ahmed et al., 2001), mustard mint and spinach (Kaur et al., 2008), collard leaves (Alibas, 2009), nettle leaves (Alibas, 2010), parsley leaves (Akbudak & Akbudak, 2013) and kale (Oliveira et al., 2015). However, there is lack of studies on watercress drying. The purpose of this work was to study the convective air drying characteristics and its impact on quality attributes of watercress at drying temperatures of 40, 55 and 70 ⁰C. For quality aspects, vitamin C, phenolic compounds, total antioxidant activity, chlorophyll and colour were evaluated.

MATERIALS & METHODS

Drying Experiments and Equipment

Fresh watercress leaves were purchased in ready-to-eat packages from a local supermarket. All the stems were removed and only the leaves were used. An amount of 50 g was placed on the perforated aluminium paper and positioned on the three top trays of the dryer, and dried until constant mass. Thereafter, the samples were cooled down at room temperature and finally packed and sealed in polyethylene bags for subsequent analysis.

A pilot plant convective tray drier (Armfield UOP8, Ringwood, England), with forced air and controlled temperature and velocity, was used (Figure 1). Total sample mass, air drying temperature, air relative humidity, and air velocity were monitored during the drying process. Drying experiments were carried out using temperatures of 40⁰C, 55⁰C and 70 ⁰C. Air velocity was set at 1.20 ± 0.09 m s-1_.

Quality Evaluation

Water activity: Each sample was measured in triplicate at 22 ⁰C with a water activity meter (Aqualab,

Model Series 3 TE, Decagon Devices, Inc).

Colour properties: Colour properties of fresh and dried samples were measured with a Minolta CR-400

colorimeter (Konica-Minolta, Osaka, Japan), providing colour coordinates L* (lightness), a* (greenness) and b* (yellowness). These values were then used to calculate total colour difference (TCD) and browning index (BI) (Alibas, 2009; Ihns et al., 2011).

Vitamin C: Vitamin C (ascorbic acid plus dehydroascorbic acid) of fresh and dried watercress was analysed

by the method described by Zapata & Dufour (1992).

Total phenolic compounds: Total phenolic compounds were determined based on oxidation of polyphenol

via Folin-Ciocalteu phenol reagent (Merck), and gallic acid monohydrate (Sigma Aldrich) was used as standard. The absorbance readings were performed at 750 nm using a spectrophotometer (Novaspec II, Piscataway, USA).

Total antioxidant activity: A method of direct production of the (blue/green) ABTS•+ chromophore via

reaction between ABTS and potassium persulfate was used (Gião et al., 2007; Re et al., 1999).

Chlorophylls: Absorbance readings were performed at 665.2 and 652.4 nm using a spectrophotometer

(Specord® _{S600, Analytic Jena, Germany).}

Statistical Analysis

One-way analysis of variance (ANOVA) was used to assess significant differences on the effects of air-drying temperatures. The normality of data was assessed by the Shapiro-Wilk test. Post-hoc tests were also carried out for paired means comparison (Tukey’s test). The significance level assumed in all situations was 5%. Analyses were performed using IBM SPSS® Statistics® 20 for Windows® (SPSS Inc., Chicago, USA).

Figure 1. Scheme of the pilot plant tray dryer.

RESULTS & DISCUSSION Drying Characteristics

Drying watercress at temperatures of 40, 55 and 70 ⁰C resulted in total drying times of 230, 119 and 92

minutes, respectively (Figure 2). According to what was expected, drying rate increases with the increasing temperature (Figure 3). The characteristic drying curves of watercress present only the falling period with the absence of a constant rate period. Similar drying characteristics were observed in some other leafy vegetables such as Galega kale (Oliveira et al., 2015), collard leaves (Alibas, 2009) and coriander leaves (Ahmed et al., 2001).

Air Relative Humidity and Water Activity

The fresh watercress sample provided a water activity of 0.946±0.002, and moisture content of 11.31±0.38

kg H2O kg-1 d.m. (91.87 ± 0.26% w.b.). According to Table 1, water activity of dried samples was

considerably lower than the fresh one, and being lower than 0.6 reassures the product stability from microbial and some crucial biochemical activities (Hui et al., 2004).

Table 1 Values of air relative humidity and water activity of watercress dried at 40, 55 and 70 ⁰C.

Drying temperature (⁰C) Air relative humidity (%)a _{Water activity}b

40 38.4±1.5 0.463±0.002

55 24.4±1.7 0.401±0.002

70 16.1±1.2 0.474±0.003

a_{Values expressed as mean ± standard deviation, n = 3.}

b_{Values expressed as mean ± standard deviation, n = 7.}

Colour Properties

Figures 4 and 5 present the values of total colour different (TCD) and browning index (BI) of fresh and dried watercress. The TCD increased with increasing temperatures, demonstrating that the drying temperature has a pronounced influence on this parameter. These results reflect the occurrence of colour deterioration during the drying process, being this more pronounced when high temperatures were employed. Higher BI values were obtained when the lowest and the highest tested drying temperature were employed. These results may be explained by the browning reactions occurring at high drying temperature (70 ⁰C) and long-time exposure to drying process at low temperature (40 ⁰C). Processing temperature and duration of drying are crucial factors leading to colour deterioration (Maskan, 2001).

Figure 2. Drying curves of watercress at 40, 55,70 ⁰C. Figure 3. Characteristic drying curve of watercress at 40,

55, 70 ⁰C.

Values with the same letter of each chart were not significantly different (P > 0.05).

Vitamin C

According to the results in Table 2, vitamin C content declined as drying temperature increased, and it was highly degraded at the highest temperature. The significant loss of vitamin C due to high temperature in drying processes was also described in some studies with mint and spinach (Kaur et al., 2008), collard leaves (Alibas, 2009) and red pepper (Vega-Gálvez et al., 2009). The degradation of vitamin C in the drying process could be due to irreversible oxidative processes, as well as to the sensitivity of this vitamin to high temperatures and leaching phenomena (Di Scala et al., 2011; Pendre et al., 2012).

Table 2 Vitamin C and its retention percentages for fresh and dried watercress at 40, 55 and 70 0_C.

Drying temperature (⁰C) Vitamin C§ _{(mg 100}-1 _g-1 _{d.m) Retention (%)}

Fresh 2305.1±92.8 a _-

40 1678.4±96.7 b _72.8±4.2

55 1221.9±321.2 c _53.0±13.5

70 287±88.6d _12.5±3.8

§_{Values are expressed as mean ± standard deviation, n = 4.}

Values with the same letter in the same column were not significantly different (P > 0.05).

Total Phenolic Content

The results in Figure 6 demonstrate that the retentions of total phenolic compounds are very similar between samples dried at 55 and 70 ⁰C, being these values significantly lower than the one obtained with the lowest drying temperature. This decline may be attributed to the modifications in the chemical structure of polyphenols, resulting in compounds that cannot be extracted and determined by available methods, or to the binding of polyphenols with other compounds (Di Scala et al., 2011).

Figure 2 Total phenolic compounds content (expressed as mg of gallic acid [GA]

per 100 g of dry matter) of fresh and dried watercress at 40, 55 and 70 ⁰C. Values with the same letter were not significantly different (p>0.05).

Figure 4. Total Colour Difference for fresh and dried

watercress at 40, 55 and 70 ⁰C.

Figure 5. Browning Index for fresh and dried

watercress at 40, 55 and 70 ⁰C. a a b 0 5 10 15 F D40 D55 D70 TCD

Air Drying Temperature (⁰C)

a b a c 0 20 40 60 80 F D40 D55 D70 Br ow ni ng In de x

Air Drying Temperature (⁰C)

a b c c 0 500 1000 1500 2000 2500 F D40 D55 D70 [G A] (m g 1 00 -1g -1d.m .)

Air Drying temperature (⁰C)