Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Nutrition, Food Science and Technology Abu Dhabi, UAE.

Day 2 :

Keynote Forum

Thierry Regnier

Tshwane University of Technology, South Africa

Keynote: Food security, nutrition and well-being: A South African perspective

Time : 9:00-10:00

Conference Series Food Technology Congress 2019 International Conference Keynote Speaker Thierry Regnier photo
Biography:

Thierry Regnier is a Professor at the Department of Biotechnology and Food Technology at Tshwane University of Technology. He has completed his PhD from University of Montpellier II in France with the focus on secondary metabolites in wheat. His current projects encompass biocontrol, mycotoxins, food safety, food processing (Biochemistry), food development of underutilized indigenous fruits and nuts, screening of microorganisms for new antibiotics, flagrances, natural pigments and biogas production.

 

Abstract:

Food insecurity, sustainable agriculture and food system to reduce hunger and malnutrition is one of the goal of the FAO. It is crucial to make sure that the food we eat is not contaminated with potentially dangerous bacteria, parasites, viruses, toxins and chemicals. The focus of the key note is to give an overview of the South African landscape in term of food safety and security with an inside on the current challenges. The importance of the traditional crops and food products is also highlighted. Finally, the key role of applying science to solving issues related to sustainable food production and safety, while exploiting the health-promoting properties of foods to improve nutrition. Food insecurity, sustainable agriculture and food system to reduce hunger and malnutrition is one of the goal of the FAO. It is crucial to make sure that the food we eat is not contaminated with potentially dangerous bacteria, parasites, viruses, toxins and chemicals. The focus of the key note is to give an overview of the South African landscape in term of food safety and security with an inside on the current challenges. The importance of the traditional crops and food products is also highlighted. Finally, the key role of applying science to solving issues related to sustainable food production and safety, while exploiting the health-promoting properties of foods to improve nutrition.

 

Keynote Forum

Bulbin Jose

M G University, India

Keynote: Bioavailability of nutrients

Time : 10:00-11:00

Conference Series Food Technology Congress 2019 International Conference Keynote Speaker Bulbin Jose photo
Biography:

Ms. Bulbin Jose is graduated in Clinical Nutrition and Dietetics from M.G University, Kerala, India in 2001. She obtained her Master’s degree in Foods and Nutrition from Bharathiar University in 2003 and her M.Phil. in Foods and nutrition from Mother Theresa University in 2008. Currently pursuing her Ph.D. from Bharathiar University. She has 16 years working experience as clinical dietitian and lecturer from various countries. Currently she is working as Senior Clinical Dietitian of Dubai Health Authority, UAE. She is a speaker and organizing committee member for various international conferences and had several publications in various scientific peer-reviewed international journals. She was an executive member of Indian Dietetic Association Kerala Chapter. She was a nutrition columnist for various Indian newspapers, health magazines and weeklies in different languages. She participated in television live Programmes and TV shows based on nutrition themes and delivered health talks in various FM radio channels.

Abstract:

The aim of the study is to evaluate the in vivo antimicrobial effect of some natural products, Bioavailability is the amount of nutrient in a foodstuff that the body can utilize, to perform various physiologic functions. It varies according to age and physiologic conditions of individuals. The bioavailability of a nutrient depends on several factors such as factors contained in the food itself, factors of human physiology, factors specific to individual’s health status, and factors related to the food processing. Bioavailability is influenced by both dietary and host-related factors. Several dietary factors affect the nutrient bioavailability of plant foods when they are consumed, such as the chemical form of the nutrient in the food and the nature of the food matrix, interactions occurring between nutrients and other organic components within the plant food and pretreatment of the food during processing and/or preparation. Bioavailability of nutrients are very important for fixing nutrient requirements and using it in food labeling purposes. Bioavailability influences a nutrient's beneficial effects at physiologic levels of intake and affects the nature and severity of toxicity due to excessive intakes. Bioavailability is an important issue for many nutritional concerns especially to determine the nutritional
status of an individual.

  • Workshop
Location: Abu Dhabi
Speaker
Biography:

Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

Abstract:

Recently, the potential efficacy of the bioactive phenolics from natural sources has been the focus of great attention owing to their health benefits to human health for reduced risk of coronary heart problems and selected cancers. Food tablets as dietary supplements, and fortificated foods, food by-product based food powders may be great value-added products for getting healthy bioactive components. Nutraceutical food tablets has been prepared by direct compression method through selected tablet machines and has been manufactured according to established prescription methods. The functional constituents of the foods, some preferable functional foods or some functional plant/fruits/ vegetables/spice foods has been standardized as the nutraceutical product and generate under good manufacturing practices (GMPs). Primarily, a nutraceutical or selected food must be detected for “non-toxic food constituent strategy'' by advanced toxicity analyses , then it must be detected and analyzed in terms of health benefits including disease treatment and/or prevention. Uniquely containing activated phenolic antioxidants that have been naturally extracted to be highly potent and easily absorbed by your body in food tablets. Activated phenolic antioxidants are derived from the healthiest of plants, fruit, vegetable and spices. A wide range of free radicals are neutralized by absorbtion of antioxidant phenolics through effervescents; thence body cells are protected from damage and inflammation. Effervescence tablet has been proved its utility as an oral delivery system in the pharmaceutical and dietary industries for decades. In effervescent nutraceutical technology; a balanced ratio of acids and carbonates are used for forming a buffer and it has optimal compatibility with the stomach. Gas bubbles occur from the liquid after chemical reaction by adding water; alkali metal bicarbonates and acids (majorly citric or tartaric acids) are utilized to produce effervescence. In effervescent system, when organic acid and bicarbonate get together in the water, CO2 is released; the solving process is performed in 17-20 ºC water. The foam of them helps to kill the local bacteria. Food tablet is described as unit dose, temper evident, solid preparations including one or more active ingredients or whole food powder. Patient and/or consumer demand, routes of drug delivery, oral utilization capacity, the flexible design of dosage forms as technical manufacturing parameters has been considered; also the bulk density (g/ml), the tapped density (g/ml) as pre-compression parameters have been confirmed while thickness (mm), hardness (kg/cm2), % weight variation, % friability, % in- vitro drug release as post-compression parameters have been carried out as physiochemical properties. Among the alkali sources, sodium carbonate is preferred due to its low cost, high solubility and intensity of reaction than potassium carbonate and bicarbonate. Polyvinylpyrrolidone (PVP) is used as binder in effervescent; its form is as dry powder or wet forms of aqueous or hydroalcoholic solutions Water-soluble lubricants, colors, flavorings and sweeteners are also added as other ingredients. Mannitol and PEG 6000 are other utilized effective binders. At production stage in tablet machine, relative humidity should be low (≤25%) and ambient temperature should be at room temperature (24±1°C). Tablet forming quality parameters (weight, hadrness, pH, solution time and friability) are inspected. Probiotics are living microorganisms that confer benefits on the recipient health when administered in appropriate amounts. To define the composition of effervescent probiotics in tablet form, an assessment of the component`s effects on the viability of the microorganisms are performed. Prebiotics are  food ingredients that induce the growth or activity of beneficial microorganisms (e.g. bacteria and fungi). Approximately 47% of chicory root fiber contain the prebiotic fiber inulin; inulin nourishes the gut bacteria, improves digestion and helps relieve constipation. Tablets including prebiotics have metabolic properties and improves the intestinal ecosystem and colon cells, stimulating the peristalsis, improves lipids and reducing the cholesterol and triglyceride serum levels and also facilitates the mineral salt absorption. The powder blend has been thoroughly mixed with talc and magnesium stearate and compressed into a 300-400 mg tablet using single rotatory punching machine based on tablet processing strategy. Among the trial /serial tablet formulations; mesir effervescent tablet could be more efficacious owing to majorly cinnamaldehyde (as v/v) whereas black mulberry effervescent tablet could be more beneficial due to the presence of morusin and apigenin phenolic anticarcinogenics and also ''mandarin peel effervescent tablet could be salutary because of its naringenin and hesperidin flavonone phenolic bioactives.

  • Pediatric & Maternal Nutrition | Nutritional Value & Quality of Foods | Obesity & Heart disease | Nutrigenetics & Nutrigenomics | Food, Nutrition & Body weight| Food Science & Chemistry | Nutritional Therapy & Treatments
Location: Abu Dhabi
Speaker

Chair

Ozlem Tokusoglu

Celal Bayar University, Turkey

Speaker

Co-Chair

Lara Hanna Wakim

Lara Hanna Wakim

Session Introduction

Lara Hanna Wakim

Holy Spirit University of Kaslik, Lebanon

Title: Assessment of five foodborne pathogens in full-service Lebanese restaurants
Speaker
Biography:

Abstract:

Foodborne diseases have emerged as an important and growing public health and economic problem in many countries during the last decades especially in Lebanon. In this study we conducted a food control program for full-service restaurants in Keserwan district (North of Beirut) based on main headings of food safety practices to serve as a model for other regions in Lebanon. Foodborne illness is an increasing economic and health problem that is becoming worse in many countries in recent decades, particularly in Lebanon. In this study, we implemented a food control program for full-service restaurants in Keserwan District, based on key food safety and bacteriological testing practices, to serve as a model for food safety for other regions of Lebanon. In fact, 175 samples of raw and ready-to-eat foods were collected from 83 restaurants that received certificates of qualification from the Lebanese Ministry of Public Health ("Gold" certificate or "Silver" certificate) to assess microbiological quality of these foods and to detect the presence of Clostridium perfringens, Escherichia coli, Listeria, Salmonella and Staphylococcus Aureus, or even the contamination of these foods, by means of two methods: the conventional microbiological culture and the technique of molecular biology the real-time PCR; the latter proved effectiveness and allowed us to obtain quickly very precise results. These results showed unsatisfactory levels of foodborne pathogens. Then, statistical analyzes
were carried out to find the possible associations between the various categorical variables. The presence of bacteria was not significantly associated with the obtained certificate. These findings reveal the microbiological quality of foods served in Keserwan district restaurants and thus encourage improved practices to provide consumers healthy food products.

Speaker
Biography:

E K Mukhamejanov worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, he worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. He has developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. He has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. He is currently working in the Scientific Center of anti-infective disorders; develop approaches of reducing the negative impact of drugs.

Abstract:

Sustentation of homeostatic processes is the basic principle of vital activity of organism. Even small swings of concentration of some metabolites in the blood, especially glucose, lead to a violation of course of metabolic processes and pose a threat to vital activity of organism. Neuro-hormonal system, cytokine system and number of cell signaling systems participate in regulation of rate of metabolic processes. The influence of pharmaceutical preparations on these regulation systems can promote the development of serious complications, so there is an active search of natural food compounds with high bioactivity. The greatest interest in this situation is fucoidan, which is sulfated polysaccharide of brown seaweed. It is shown that it supports the work of the central nervous system by moderately reducing the death of cholinergic neurons and maintaining the level of dopamine, interferes with the development of hormonal imbalance, promotes a decrease in the level of inflammatory cytokines in the blood and maintenance of the concentration of proinflammatory, improves the functioning of the insulin cascade signaling systems at the mTOR kinase level by activating the translation process, leads to a decrease in free radicals (antioxidant) and the restoration of their level prooxidant, supports the homeostasis of the coagulation system due to anticoagulant and procoagulant properties. In this way, fucoidan should be attributed to nutraceuticals that promote health, improve quality and longevity of a person.

 

Speaker
Biography:

Ozlem Tokusoglu has completed her PhD from Ege University Engineering Faculty, Dept of Food Engineering. She is currently working as Associate Professor as a Faculty Member at Engineering Faculty Department of Food Engineering, Celal Bayar University. She is also a Visiting Scholar at the Food Science and Nutrition Department/University of Florida, Gainesville-Florida-USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Pullman, Washington, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member Of selected journals.

Abstract:

The consumption of low levels of antioxidants in the form of fruit and vegetables has been shown to more than double the incidence of certain cancers. Tea is popular beverage and currently, herbal infusions based on dried fruit products have gained in popularity because of their fragrance, fruity flavor, lower amounts of caffeine and low astringent and bitter taste. Chemical composition and biological activity of berries and their products have been widely reported but there are limited works dealing with berry fruit teas. Powder forms of berries and industrial ice-cream form of berries are also utilized as functional food products for nutrition. The genus Aronia (Rosaceae family) includes two species of shrubs, native to eastern North America and Eastern Canada: Aronia melanocarpa (Michx.) Ell. known as black chokeberry and Aronia arbutifolia (L.) Pers. (red chokeberry). The Aronia berries contain high levels of flavonoids, mostly proanthocyanidins and anthocyanins and in vitro and in vivo studies indicate that the berries may have potential health benefits, e.g. hepato protective effects, cardioprotective effects, anti-diabetes effect and anticancer effects on selected CA cells. Aronia berry [Aronia melanocarpa (Michx.)] (black chokeberry) was harvested at Yalova Research Institute, Yalova, Turkey. After harvesting, the content of total polyphenols of fresh Aronia berry was 1012.67±34.62 mg GAE/100 ml (n=3) and the monomeric anthocyanin level was 425.65±3.65 mg/100 ml (n=3). In our current research, Aronia based new products including Aronia berry teas (as decoction and infusion types), Aronia powder and Aronia ice-cream were developed by Dokuz Eylul University Technology Development Zone Depark Technopark Spil Innova LLC, Izmir Project. Aronia berry (black chokeberry) fruit teas was found as valuable source of flavonoids and anthocyanins compared to the most of commonly consumed berry teas. In manufacturing, decoction method was applied by boiling of Aronia berry material in a non-aluminum pot during 8 min until up to two-thirds of the water was evaporated and was strained by home-made tea strain apparatus. Total concentration of phenolics for decoction was evaluated by Folin- Ciocalteu method at 765 nm of absorbance and total phenolics was found as 87.72±0.83 mg GAE/100 ml (n=3) whereas total anthocyanin content was measured according to European Pharmacopoeia 6.0 method with slight modifications. The percentage content of anthocyanins, expressed as cyanidin-3-glucoside chloride was calculated from the expression: A × 5000/718 × m (A=absorbance at 528 m; 718=specific absorbance of cyanidin-3-glucoside chloride at 528 nm; m=mass of the tea to be examined in grams) and was found as 8.87±0.03 mg/100 ml (n=3). In the study, Aronia tea infusion was also carried out. Infusion means achieving a desired taste and aroma results of Aronia berry by dissolving a certain proportion of the tea materials into water. This application was performed by using a certain combination of teaware, steeping process, water temperature, water to Aronia berry tea ratio. The total phenolics and the anthocyanin level of infusion was determined as 101.02±0.55 mg GAE/100 ml (n=3) and 9.05±0.05 mg/100 ml (n=3), respectively. For Aronia (chokeberry) powder production, Aronia berries were subjected to Freeze Drying (FD) and spray drying process (B-290, Buchi Labour Technik, AG, Flawil, Switzerland) based on our determined conditions; the content of total polyphenols in Aronia powder product was 444.72±4.33 mg GAE/100 ml (n=3) whereas, the anthocyanin level of powder was 151.30±1.53 mg/100 ml (n=3). Aronia berry based new nutritive food products could be utilized in functional food industry as valuable antioxidant sources and could be evaluated as innovative foods

Prakash Kondekar

Royal Society of Health, UK

Title: Nutraceutical and medicinal foods
Speaker
Biography:

Prakash Kondekar currently is Director of Indian Institute of Naturopathy, India. He Conducted 18 Workshops-Health Management-UKUSA- Germany, Mauritius, Singapore, UAE, Vietnam, Austria, Italy & India, 465 workshops. He is faculty member of Food Laws, Science, Microbiology departments, Mumbai & Saurashtra University. He has a vast experience in Health Management, Nutrition, Food Science, Microbiology.

Abstract:

When human beings were living in jungles, they used to hunt for food from place to place. This habbit has developed, inquisitiveness towards the testing of new foods from the nature. After the knowledge about the use of fire, things have changed drastically and many recipes were developed by him/her which were not only simple foods but were medicinal foods. India is a land of many cultures and hence it is also the land of many medicinal foods. These foods are mostly nothing but unprocessed nutraceuticals. Nutraceuticals are any whole food-not an isolated nutrient or vitamin-that is concentrated and repackaged in non-food format like a capsule. A good example is garlic capsules, spinach or beets. When ingested, each of these are concentrated, whole botanicals has shown promise in promoting health and preventing disease. The term nutraceutical is being commonly used in marketing but very few countries have regulatory definition. Dr Stephen, De Felice coined the term Nutraceutical from Nutrition and Pharmaceutical in 1989. Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits. Global nutraceuticals market is expected to grow at a Compound Annual Growth Rate (CAGR) of 6.5%. The Digital Media and Marketing Association estimate that the Indian nutraceuticals market is likely to grow by 16% CAGR over the next five years.

Speaker
Biography:

Wojciech Piekoszewski is a Professor of Medical Sciences with second degree of specialization in Toxicology. He is the Head of the Toxicological and Pharmaceutical Analysis Group and the Head of the Laboratory of High-Resolution Mass Spectrometry, of the Faculty of Chemistry, Jagiellonian University, Krakow, Poland. He is also the Chief Researcher of the Laboratory of Food Biotechnology and Pharmaconutriology. His research and scientific interests are in the application of metabolomics, proteomics and lipidomics as tools for diagnosis (biomarkers) of mental and neurodegenerative disorders, food safety, security, analysis of drugs and medicaments in biological materials

 

Abstract:

Far Eastern ginseng Panax ginseng C.A. Meyer is a perennial plant that has been used for thousands of years in traditional oriental medicine. The most widely studied active ingredients of ginseng, known as ginsenosides, have various positive medicinal effects, antitumor, chemo-preventive, immuno-modulatory and anti-diabetic. The authors investigated, for the first time, the extraction of the root of Far Eastern wild-growing ginseng using supercritical fluid CO2-extraction at varying temperatures and pressures. The aim of the work was the development of a new method of extraction of biomaterials using the method of supercritical fluid CO2-extraction. The object studied was the root of wild Far Eastern ginseng Panax ginseng C.A. Meyer. CO2 extraction was performed using a supercritical fluid extraction system. Carbon dioxide was compressed to the desired pressure using a supercritical extraction compressor (Thar SFC, S.N. 3526551, США). The extraction tank was heated with a hot jacket; the temperature was controlled by a thermostat (±1 ºС); the pressure was controlled by a metering valve. Crushed ginseng roots (9.5 g) were loaded into a 1 L extractor and extracted with supercritical fluid CO2 at a flow rate of 250 g/min. Six SFE extracts were obtained under various conditions of carbon dioxide pressure (200, 300 and 400 bar) and temperature (31-70 ºС). Ethanol was selected as a modifier in minimal doses. The extracts were collected in a separator attached to the metering valve and kept in a circulation bath at 0 ºС. Supercritical carbon dioxide extraction of ginseng was studied in this research. The extract which was obtained can be used as a food, medical supplement or for weight control. The pressure and temperature of carbon dioxide supercritical fluid extraction was optimized to achieve the maximum yield of the product during extraction. The content of ginsenosides in supercritical CO2 extracts was analyzed using high performance liquid chromatography HPLC. We used a liquid phase-shift chromatograph Shimadzu LC-20 Prominence UFLC with an LCMS-2020 quadruple LCMA-spectrometer (Japan) equipped with an ultraviolet sensor and a Shodex ODP-40 4E reverse phase column (250 mm × 4.6 mm, particle size 4, the number of theoretical plates >17.000, Shodex, Japan) to analyze the compounds; the control was at 230 nm and 330 nm. The injection volume was 20 μL, the temperature of the thermostat was 17 ºC and the flow rate of the liquid was 0.4 ml/minute. The sample was analyzed by an isocratic solvation system, the mobile phase of which was in a 25: 75 ratio of aqueous and acetonitrile. Increasing the concentration of the modifier can have a large effect on the amount of extraction yield for effective supercritical extraction. Supercritical extraction using CO2 and EtOH as a modifier is an effective method of extracting biologically active substances, in particular ginsenosides, from ginseng.

 

Moataz Ali Hassan

Abu Dhabi Food Control Authority, United Arab Emirates

Title: In vitro meat history, approach, challenges and review
Speaker
Biography:

Abstract:

Imagine, it is claimed that, with ideal conditions and within 2 months; 50,000 tons of meat could be delivered from only 10 muscle cells cultivation. Man-made meat is a contemporary debatable topic, but the history reveals early attempts to cultivate and produce in lab meat. The theory was suggested as early as 1931 while the 1st practical experiment was conducted 40 years later using smooth muscle obtained from inner media and intima of immature guinea pig aorta for 8 weeks in cell culture. Investigations, showed the possibility to produce microfibrils resembling in its composition that same of the intact elastic fiber. After that several approaches were carried out with significant improvement in the process. The 1st lab-grown burger patty was introduced to public was in 2013. Critics stated positive reviews towards the final product. Production of cultured meat requires 3 main stages; the 1st is the selection of starter cells. Those cells should have a rapid proliferation rate. Embryonic and adult stem cells in addition to myosatellite cells and myoblasts are used but myosattelites and myoblasts are commonly used for their end product criteria. The 2nd stage is treating of the growth medium by necessary nutrients and growth factors. This process takes place in bio-reactor. The 3rd stage is scaffolding using the ideal material simulating the animal body normal development. Challenges may include proliferation rate and bioreactor control, palatability of the produced product, selection and cost of the culture medium and using of non-allergenic medium. Cultured meat proved to be more beneficial to human health, economic and environment for many aspects. But still considered as artificial product to consumers which requires additional efforts to convince the consumer to go for it. In addition to the need for a set of regulations to control the production and safety of the product.