v
Book of Abstracts
Istanbul, Turkey
May 07-10, 2013
Revised Edition
ENDORSED BY
Book of Abstracts of the EuroFoodChem XVII:
Publisher : Hacettepe University, Food Engineering Department ISBN : 978-605-63935-0-1
Edited by : Hamit KÖKSEL Editorial Assistant : Yelda ZENCİR Printing Layout : Tolga KOÇ
Composition : ARBER Professional Congress Services
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COMMITTEES
Honorary Committee
Dr Mehmet Mehdi EKER
Minister, Ministry of Food, Agriculture and Livestock Dr A. Murat TUNCER
Rector, Hacettepe University
Organising Committee Chair
Dr Hamit KÖKSEL
(National Delegate, EuCheMS Food Chem. Div.) Hacettepe University, Turkey
Members
Dr Arzu BAŞMAN
Hacettepe University, Turkey
Dr Roger FENWICK (Former President, EuCheMS Food Chem. Div.) Institute of Food Research,UK
Dr Michael MURKOVIC (Secretary, EuCheMS Food Chem. Div.) Graz University of Technology, Austria
Dr Livia Simon SARKADI (President EuCheMS, Food Chem. Div.) Corvinus University of Budapest, Hungary
Dr Ümran UYGUN Hacettepe University, Turkey
Scientific Committee
Dr Cesarettin ALAŞALVAR, Turkey Dr Susan ARNTFIELD, Canada Dr Nevzat ARTIK, Turkey Dr H. Tanju BESLER, Turkey Dr Dilek BOYACIOĞLU, Turkey Dr Srinivasan DAMODARAN, USA Dr İrfan EROL, Turkey
Dr Vincenzo FOGLIANO, Italy Dr Juana FRIAS, Spain Dr Fahrettin GÖĞÜŞ, Turkey Dr Vural GÖKMEN, Turkey Dr Thomas GUDE, Switzerland Dr Gürbüz GÜNEŞ, Turkey Dr Mehmet HAYTA, Turkey Dr Thomas HENLE, Germany
Dr Muammer KAPLAN, Turkey Dr Mükerrem KAYA, Turkey Dr Amos NUSSINOVITCH, Israel Dr Semih ÖTLEŞ, Turkey Dr Nihat PAKDİL, Turkey Dr Mariusz PISKULA, Poland Dr Roland E. POMS, Austria Dr Bert POPPING, Germany Dr Livia Simon SARKADI, Hungary Dr Fereidoon SHAHIDI, Canada Dr Carmen SOCACIU, Romania Dr Hans STEINHART, Germany Dr Berrin ŞENÖZ, Turkey
Dr Rimantas VENSKUTONIS, Lithuania Dr Angelo VISCONTI, Italy
TABLE OF CONTENTS
THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS 5 Thomas Henle ... BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES
9 Srinivasan Damodaran ... FOOD SAFETY vs. HEALTHY DIET
10 Elke Anklam ... EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK BETWEEN CHEMISTRY AND ENGINEERING
11 Vural Gökmen ...
Maillard Reaction & Process Contaminants I
FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE ON MITIGATION
15 Richard Stadler ... FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE IMPACT OF PROCESSING ON FINAL FOOD QUALITY NON DESTRUCTIVELY.
16 Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien
Guerrault, Inès Birlouez-Aragon ... MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE
FORMATION BY PYRIDOXAMINE
17 Francisco J. Morales, Gema Arribas-Lorenzo, Mercedes Pintado-Sierra ... FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND HYDROXYMETHYL FURFURAL IN INSTANT COFFEE
18 H. Gül Akıllıoğlu, Vural Gökmen ... MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF PALM OIL
19 Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim,
Raznim Arni Abdul Razak ...
Functional Foods I
NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS
23 Cesarettin Alasalvar ... CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN FOODSTUFFS
24 Reşat Apak, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu,
S. Esin Çelik ... ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES IN ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana
25 Franziska S. Hanschen, Rita Zrenner, Markus Pfitzmann, Sascha Rohn,
Hartmut Stützel, Monika Schreiner ... APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATION- OSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF FRUIT JUICES
26 Pelin Onsekizoglu ... ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS
27 Inwook Choi, Sang Keun Ha, Ho-Young Park ...
Senem Kamiloglu, Merve Aksu, Ebru Firatligil-Durmus, Esra Capanoglu ... EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROFILE AND ANTIOXIDANT CAPACITY OF BASIL (Ocimum basilicum L.)
355 Arijana Bušić, Aleksandra Vojvodić, Draženka Komes, Cynthia Akkermans,
Ana Belščak-Cvitanović, Maarten Stolk, Gerard Hofland ... THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON THE ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME IN FISH PROCESSING
356 Hiroko Seki, Izumi Ueno, Naoko Hamada-Sato ... INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS PROFILE OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.)
357 Márcio Carocho, Amilcar L. Antonio, Lillian Barros, João C.M. Barreira, Albino Bento, Andrzej Rafalski, Isabel C.F.R. Ferreira ... EFFECTS OF GAMMA RADIATION ON CHEMICAL COMPOSITION OF
PROCESSED SAMPLES OF THE WILD MUSHROOM MACROLEPIOTA PROCERA 358 Ângela Fernandes, Amilcar L. Antonio, M. Beatriz P. P. Oliveira, Anabela Martins,
Isabel C.F.R. Ferreira ... CHANGES IN CATECHINE CONTENT OF TURKISH GREEN TEA BEVERAGE DURING STORAGE
359 Sena SAKLAR AYYILDIZ, Ayşe BAKAN, Bülent KARADENİZ, Erdal ERTAŞ, İbrahim
Sani ÖZDEMİR, Banu BAHAR ... ANALYSIS OF THE PHYSICAL AND FUNCTIONAL PROPERTIES OF
ACETYLATED CASSAVA (MANIHOT ESCULENTA) STARCH
360 Tayo N. Fagbemi, Adebayo S. Adeoya, Adebanjo A. Badejo ... DRYING ASSISTED WITH HIGH INTENSITY ULTRASOUND
361 Dujmić Filip, Brnčić Mladen, Karlović Sven, Bosiljkov Tomislav, Ježek Damir,
Tripalo Branko ... OVEREXPRESSION OF FORMATE METABOLITE IN STREPTOCOCCUS
THERMOPHILUS
362 Yekta GEZGINC, Ebru SEVEN, F. Gul OZCELIK, Ismail AKYOL ... QUALITY CHARACTERISTICS OF GINSENG SEED OIL TREATED BY
DIFFERENT EXTRACTION METHODS
363 Kyung-Tack Kim, Myung-Hee Lee, Sang Yoon Choi, Sung-Soo Kim, Hee-Do Hong,
Chang-Won Cho, Young-Chan Kim, Junghae Rho, Young Kyoung Rhee ... EFFECT OF PROCESSING TECHNIQUES ON SOME QUALITY PARAMETERS OF POMEGRANATE JUICE
364 Sibel Uzuner, Jale Acar ... EFFECT OF MILLING ON THE ANTIOXIDANT ACTIVITY OF RICE HUSKS AND MILLED RICE
365 Jeehye Sung, Byeong-Sam Kim, Yoonsook Kim ... EFFECTS OF GAMMA IRRADIATION ON THE PHENOLIC AND ANTIOXIDANT PROFILES OF MACADEMIA NUTS. THE ROLE OF STORAGE CONDITIONS AND PACKAGING METHODS
366 C. Proestos, P. Zoumpoulakis, K. Kokkotou, V.J. Sinanoglou, C. Sflomos, A. Aravantinos ENZYMATIC BIOTRANSFORMATION OF GINSENOSIDES IN GINSENG
SUBSTRATES BY MIXED LACTIC ACID BACTERIA STRAINS
367 Young Kyoung Rhee, Young-Chul Lee, Kyungtack Kim, Hee-Do Hong, Jeonghae Rho,
Young-Chan, Chang-Won Cho ... PRESERVATION OF SHREDDED CARROTS BY TREATMENT WITH OZONATED WATER
368 Ingrida Augspole, Tatjana Rakcejeva, Liga Skudra, Ingmars Cinkmanis ...
Effects of Food Processing on Food Constituents
THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON THE ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME IN FISH
PROCESSING
Hiroko Seki*, Izumi Ueno*, and Naoko Hamada-Sato*
*Tokyo University of Marine Science and Technology
1. Introduction: Various methods are used to store fish for long periods because fish spoil rapidly. In particular, salt is frequently used to store fish because it has bacteriostatic effects and suppresses inosinate monophosphate (IMP) degradation. IMP accumulates rapidly in postmortem fish muscle through the enzymatic degradation of ATP and is broken down into inosine and hypoxanthine, which reduces fish quality. Therefore, it is necessary to inhibit the activity of inosinate phosphatase(IMPase) to maintain the quality of fish flesh, and in this respect, it has been reported that salt suppresses IMPase activity (1)(2).
Salt is obtained from seawater and halite; its major component is NaCl but it also includes the seawater components MgCl2, CaCl2, and MgSO4. The influence of these individual components on IMPase must be studied to investigate the effect of salt because the composition of salt is affected by the manufacturing method. Additionally, various types of salt containing additives are being increasingly sold, and these salts have various pH values. It is also necessary to consider the influence of pH because enzyme activity is greatly affected by pH. The present study evaluated the effect of salt at concentrations typically used for brining of fish flesh (approximately 10–15% NaCl), focusing on horse mackerel, which is a popular fish consumed worldwide. Changes in IMPase activity were evaluated by varying the concentrations of various salts and the pH conditions.
2. Method: Fish flesh homogenate was dialyzed against water for 2.5 days, and the dialysate was filtered and diluted twice at 10°C (enzyme solution). The standard reaction mixture included buffer (0.2 M succinic acid/NaOH pH 4-6 and 0.2 M maleic acid/0.2 M Tris/NaOH pH 6-8), 25 mM IMP, various salts (NaCl, MgCl2, CaCl2, or MgSO4) at concentrations of 0.83%–2.5% (corresponding to brine concentrations of 6.6%–20%) or water, and enzyme solution. The reaction mixture was incubated overnight and the reaction was stopped using 10% perchloric acid. The amount of inorganic phosphate liberated in the supernatant was then determined.
3. Results: IMPase activity was affected by these salts because IMPase activity decreased with increasing salt concentration at all pH values. IMPase activity in the presence of 2.5% CaCl2 was approximately half of that in the presence of 0.83% CaCl2 and decreased in the presence of trace MgSO4 at pH 4-5. IMPase activity in the presence of these salts increased at pH 6. When the concentration of NaCl and MgCl2 was changed from 0.83% to 1.7%, IMPase activity decreased remarkably. Furthermore, IMPase activity decreased in the presence of CaCl2 but increased greatly in the presence of MgSO4 at pH 7–8.
4. Conclusion: This study suggests the following conditions to process brined fish flesh: ･ Salt with trace MgSO4 and brine concentration higher than approximately 14% at high pH. ･ Salt with high MgSO4 or addition of MgSO4 at low pH.
･ Brine concentration higher than 20% at pH 6. Keywords: salts, pH, IMPase
References:
(1) Tomioka, K., Endo, K. (1988): Effect of sodium chloride and glycerine on activities of enzymes decomposing 5'-inosinic acid in fish muscle. Nihon suisan gakkaishi, 54 (11), 1947-1951.
(2) Oba, K., Niwa, E. (1993): The Mode of Inhibition by Salts to Two Enzymes Involved in IMP Degradation in Fish Flesh. Nihon syokuhinkougyo gakkaishi, 40 (8), 583-588.
Effects of Food Processing on Food Constituents
INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS PROFILE OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.)
Márcio Carocho1, Amilcar L. Antonio1,2,3,*, Lillian Barros1, João C.M. Barreira1,4, Albino Bento1,
Andrzej Rafalski 5, Isabel C.F.R. Ferreira1 1CIMO-ESA/Polytechnic Institute of Bragança, Portugal
2IST/ITN Nuclear and Technological Institute, Portugal 3Dep. of Fundamental Physics, University of Salamanca, Spain
4REQUIMTE, University of Oporto, Porto, Portugal 5Institute of Nuclear Chemistry and Technology, Warsaw, Poland
Organic acids are primary metabolites that play important roles in plant metabolism and confer distinct flavors in fruits. Their consumption is beneficial for humans, namely against certain illnesses. The food industry uses them as preservatives and flavor enhancers. In fruits conservation and transport, organic acids should be preserved at all costs in order to maintain physical quality and pleasant flavors until they reach the consumer. In 2010, due to European legislation, methyl bromide was banned as a conservation method for chestnuts due to its toxicity to operators and negative effects to the environment. Since then, various innovative techniques have been pursued, and irradiation has proved to be a viable, cheap and environment friendly one. Our research group has studied that both gamma and electron beam irradiation as a conservation method in Portuguese chestnuts and proven that they do not alter in a significant way the nutritional value and antioxidant potential of these fruits. Herein, the influence of increasing doses of electron beam irradiation (0- control, 0.5, 1, 3 and 6 kGy) and different storage times (0, 30 and 60 days), in the organic acids profile of Portuguese chestnuts, was studied. Ultra-fast liquid chromatography coupled to a photodiode array detector (UFLC-PDA) was used to quantify oxalic, quinic, malic, ascorbic, citric, fumaric, succinic and shikimic acids. Our results indicate that the irradiation doses did not significantly influence the quantity of organic acids in the samples, proving to be a safe and valuable conservation technique.
Keywords: Chestnuts, organic acids, food irradiation, electron beam
Acknowledgments: The authors thank ON.2/QREN/EU Project no.13198/2010, FCT, Portugal, and COMPETE/QREN/EU for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). A.L. Antonio, L. Barros and J.C.M. Barreira also thank FCT, POPH-QREN and FSE for their grants (SFRH/PROTEC/67398/2010, SFRH/BPD/4609/2008 and SFRH/BPD/72802/2010, respectively). Finally they also thank Prof. A. Chmielewski, Director of the Institute of Nuclear Chemistry and Technology, for allowing e-beam irradiations.
