29
thEFFoST
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
Effect of pretreatments on quality parameters and nutritional compounds of dried
Galega kale (Brassica Oleracea L. var. Acephala)
Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Cristina L. M. Silva
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 ([email protected])
ABSTRACT
Galega kale (Brassica Oleracea L. var. Acephala) is a vegetable quite common in several countries. It presents high moisture content at harvest, so it can only be preserved for a few days under room temperature. Therefore, drying processes can be employed to increase its shelf-life. However, drying exposes the product to high temperatures that can result in some losses of flavour, texture, colour and nutrients. To minimize these detrimental effects, several pretreatments may be used as possible strategies to improve nutritional attributes and sensory properties, after dehydration and during long-term storage. The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of Galega kale submitted to convective air drying. Water and steam blanching, simple or combined with chemical treatments, were applied to kale samples before convective drying. When compared to the absence of pretreatment, steam blanching provided improvements on retention percentages of 7.3 and 13.6% for vitamin C and total antioxidant capacity, respectively. Regarding pigments, steam blanching enabled higher retention of total chlorophylls. Total phenolic content was the only nutritional parameter in which steam blanching preceded by chemical treatment with metabisulfite provided better results than isolated steam blanching.
Steam blanching for 1 min, without the need of previous chemical treatment, applied to kale samples before drying, demonstrated to be a valuable approach to reduce deterioration of the majority of the parameters in study, and also improved significantly the appearance of Galega kale after the drying process.
Keywords: Galega kale; Drying; Pretreatments; Nutrients; Quality.
INTRODUCTION
Galega kale (Brassica Oleracea L. var. Acephala) is a headless leafy cabbage with long petioles and large midribbed leaves, presenting higher levels of protein, calcium and magnesium than other Brassica crops (Almeida & Rosa, 1996). Beneficial properties in Brassica vegetables have been attributed to the presence of bioactive compounds as phenolics, ascorbic acid and other antioxidants, and are linked to a reduced risk of cardio-vascular diseases and several types of cancer (Podsędek, 2007). However, it has a high moisture content at harvest (approximately 86% wet basis – w.b.) and consequently cannot be preserved for more than a few days under ambient conditions of 20–25 °C (Korus, 2011b).
In order to increase the shelf life of easily perishable products, drying of vegetables has been practiced for centuries in many countries, allowing to preserve and store dried products for months or even years without appreciable nutrients losses (Mwithiga & Olwal, 2005). Moreover, it is one of the most important methods applied to inactivate enzymes and deteriorative microorganisms, and to reduce water activity. However, during processing the food material may be exposed to high temperatures, making these products susceptible to colour deterioration (Ávila & Silva, 1999; Barreiro et al., 1997; Ibarz et al., 1999; Lozano & Ibarz, 1997) and compromising the flavour, texture, functionality and nutritional contents (Baron
et al., 2006; Deliza et al., 2005; Nicoli et al., 1991).
The unfavourable effects deteriorate the overall quality of dried vegetables and may be prevented or minimized by submitting the vegetable samples to pretreatments before the drying process. Blanching is the most popular, often employed for enzymes inactivation, and it was described as a necessary step to prepare most vegetables for drying (DiPersioa et al., 2007). However, traditional blanching using water at high temperatures may be accompanied by significant reduction of sensory and nutrient quality, mainly due to Maillard reactions and caramelisation/non-enzymatic browning (Baron et al., 2006; Deliza et al., 2005;
Nicoli et al., 1991). Steam and water blanching combined with chemical treatments were described as possible strategies to improve nutritional attributes and sensory properties, after dehydration and during long-term storage (Oliveira et al., 2015).
The main objective of this work was to evaluate the effects of different pretreatments on quality parameters and nutritional compounds of dried Galega kale.
MATERIALS & METHODS
Vegetable material of Galega kale (Brassica Oleracea L. var. Acephala) was obtained from a local farmer (region of Porto in Portugal), and no pesticides or fertilizers were used during production. On the same day, samples were transferred to the laboratory for further processing, as described below.
Pretreatments
T0) No treatment; WB) water blanching at 98 °C, 1 min; BC WB) sodium bicarbonate, 1 min + water at 98 °C, 1 min; MS WB) sodium metabisulfite, 1 min + water at 98 °C, 1 min; SB) steam blanching at 101.325 Pa, 1 min; BC SB) sodium bicarbonate, 1 min + water steam at 101.325 Pa, 1 min ; MS SB) sodium metabisulfite, 1 min + water steam at 101.325 Pa, 1 min.
Drying experiments were conducted at 55 °C with an air velocity of 1.20 ± 0.09 m/s. Quality parameters were determined with the following techniques:
Water activity) Hygrolab meter AquaLab 3TE; Color properties) Minolta CR-400 colourimeter; Chlorophylls) absorbance reading at 665.2 and 652.4 nm; Vitamin C) HPLC analysis, reverse phase C18-silica analytical column; Total phenolic compounds) Folin-Ciocalteu method; Total antioxidant capacity (TAOC) direct production of ABTS chromophore.
RESULTS & DISCUSSION Drying curves
The drying curves of Galega kale untreated (T0) and with the tested pretreatments are presented in Fig. 1. These curves show that the drying time necessary to attain minimal moisture content, was approximately 115 min for all samples. The average initial moisture content of the samples was 5.65 ± 0.3% on dry basis – d.b. (84.9 ± 0.2% w.b.). Experimental mean air relative humidity, final values for moisture content and water activity, and drying rate obtained for all samples are indicated in Table 1. The lowest moisture content was obtained in samples pretreated with water steam blanching (SB), whereas combined pretreatment of metabissulfite with water steam blanching originated the highest moisture content. Concerning the drying rate, similar values were achieved for all samples, regardless the pretreatment, indicating that it was not affected by the pretreatment. The drying rate is known to be influenced by the drying air temperature, relative humidity and velocity, which were constant in all experiments.
0 2 4 6 0 50 100 150 W at er co nt en t ( d. b. )
Air drying time (min)
T0 WB BC WB SB BC SB MS WB MS SB
Figure 1. Typical drying curves for shredded Galega kale (T = 55 °C; air velocity = 1.20 ± 0.09 ms-1) untreated (T0) and
with the tested pretreatments.
Table 1. Values of final moisture content on dried basis, water activity, and maximum drying rates obtained for dried
Galega kale untreated (T0) and with different pretreatments. Mean experimental drying air relative humidity values are also presented.
Pretreatments Final water content (d.b.) Water activity (aw)* ( kg H2O kgDrying rate -1 dry matter min-1) Air relative humidity (%) T0 0.431 ± 0.003 0.333 ± 0.002a 0.14 19.9 ± 2.9 WB 0.468± 0.006 0.295 ± 0.002b 0.15 18.9 ± 0.9 BC WB 0.241 ± 0.001 0.298 ± 0.001b 0.19 19.3 ± 1.3 MS WB 0.331 ± 0.005 0.312 ± 0.001 c 0.16 19.5 ± 1.6 SB 0.230 ± 0.002 0.314 ± 0.003c 0.14 19.4 ± 0.3 BC SB 0.262 ± 0.002 0.312 ± 0.005c 0.15 22.0 ± 1.2 MS SB 0.530 ± 0.003 0.310 ± 0.02 c 0.14 21.8 ± 2.2 * Values with the same letter were not significantly different (p>0.05).
Quality parameters
Water activity
A water activity value of 0.992 ±0.002 was obtained for the fresh sample and the aw values for the dried
samples untreated and submitted to different pretreatments are presented in Table 1. The samples submitted to pretreatments presented lower aw values comparing to the untreated sample, indicating that
the use of pretreatments allowed to attain dried samples with reduced aw, which may represent a valuable
achievement, concerning quality maintenance during storage.
Colour properties
The variations of chroma, hue angle, TCD and browning index are presented in Fig. 2. Concerning the hue angle, similar values were obtained for all samples, indicating that pretreatments had no influence on this parameter. Water steam blanching based pretreatments resulted in higher chroma values and closer to those originated by the control sample, except when combined with previous metabisulfite treatment, which yielded chroma values similar to the fresh sample. Although significant TCD increases were observed for all dried samples as compared to the fresh sample, the lower TCD was obtained in the sample submitted to steam blanching. In contrast, the water blanching methodologies originated lower values of browning index, similar to the value obtained with the fresh sample. These results indicate that the drying process highly influences the colour properties of Galega kale. Chemical treatments did not add further improvements to water or steam blanching, so this step could be disregarded. Additionally, it was possible to observe that the steam blanched kale presented a green tonality closer to the fresh sample (Fig. 3).
Figure 2. Colour properties obtained for fresh and dried Galega kale untreated and after different pretreatments.
Values with the same letter were not significantly different (p>0.05).
Figure 3. Photography of fresh, T0 and WB, MS WB, SB and MS SB pretreatments.
Vitamin C
The concentrations of ascorbic acid, dehydroascorbic acid and total vitamin C of fresh and dried kale is presented in Table 2. The drying process resulted in vitamin C losses, with retention percentages ranging from 33 to 70%. Water blanching resulted in higher vitamin C degradation, probably due to leaching of this vitamin to the water and also to the thermal degradation inherent to the high temperature employed in the water bath. On the other hand, the samples pretreated with steam blanching originated higher vitamin C content than all other pretreatments. In addition, this strategy improved in 7.3% the vitamin C retention, when compared to the absence of treatment. Hence, the use of steam blanching prevented vitamin C losses consequent of leaching and thermal degradation, characteristic of blanching with water at high temperature (close to boiling).
Table 2. AA, DAA and Vitamin C concentrations and corresponding retention percentages obtained for fresh and dried
Galega kale untreated (T0) and after different pretreatments.
Pretreatment (mg/100 g [AA] Retention [DAA] Retention [Vitamin C] Retention d.m.) (%) (mg/100 g d.m.) (%) (mg/100 g d. m.) (%) Fresh 960.0±181.1a - 831.3±59.0a - 1791.2±127.8a - T0 827.6±65.8a 86.2±4.3 297.9±46.9c 35.8±3.5 1125.5±67.0b 62.8±2.4 WB 230.2±150.4c 24.0±13.8 377.7±247.0bcd 45.4±24.7 607.9±297.4c 33.9±18.8 BC WB 770.5±115.8ab 80.3±7.6 213.8±41.0d 25.7±3.1 984.3±139.1bc 55.0±4.9 MS WB 375.8±275.8bc 39.1±29.0 232.1±182.1bcd 27.9±17.7 732.87±235.3c 40.9±15.4 SB 817.7±205.5ab 85.2±13.5 438.5±78.7b 52.7±5.9 1256.1±280.4b 70.1±9.8 BC SB 347.2±184.8bc 36.2±7.2 250.6±124.4cd 30.2±5.0 597.8±307.4c 33.4±6.0 MS SB 629.2±117.5b 65.5±4.9 332.9±165.7bcd 40.1.7±8.0 1109.0±72.4b 61.9±1.6 Values with the same letter were not significantly different (p>0.05).
Total antioxidant activity (TAOC)
The variation of total antioxidant capacity of fresh and dried Galega kale untreated and after the tested pretreatments is presented in Fig. 4. All dried samples registered TAOC losses, being these more pronounced when water blanching methods were employed. This deterioration was probably mainly related to the drying process, since heated air inherently exposes the products to oxidation, thus reducing their total antioxidant activity (Nindo et al., 2003). On the other hand, in comparison with untreated samples, steam blanching isolated and combined with metabisulfite immersion was able to increase the TAOC retention in 13.6% and 7.1%, respectively. So, it is possible to conclude that these approaches offer protection to the sample TAOC, and are advantageous in reducing TAOC degradation during drying of Galega kale. a b b c c c d d 0 500 1000 1500 2000 Fresh SB MS SB T0 BC SB WB MS WB BC WB [A A ] (m g / 1 0 0 g d .m .) Pretreatments
Figure 4. Total antioxidant capacity (mg of ascorbic acid per 100g of dry matter) obtained for fresh and dried Galega
kale untreated (T0) and with different pretreatments. Values with the same letter were not significantly different (p>0.05).
