2018 GFSSC Global Food Science Student Competition PROGRAM

November 14-18, 2018 Jiangnan University , China TABLE OF CONTENTS

01 Program At-A-Glance

03 Oral & Poster Program

11 General Arrangements & Services

21 Oral Abstracts

47 Poster Abstracts 2018 Global Food Science Student Competition 01 Program At-A-Glance

WEDNESDAY-November 14

08:00-21:00 Registration Venue: Jiangnan Four Season Hotel Lobby

THURSDAY-November 15 (Competition Day)

08:30-08:45 Opening Remarks & Competition Introduction 08:45-10:15 Session 1：Oral Presentation 10:15-10:45 Tea Break & Poster Presentation 10:45-12:15 Session 2：Oral Presentation 12:15-13:45 Group Photo & Lunch Break 13:45-15:30 Session 3：Oral Presentation 15:30-16:00 Tea Break ：Poster Presentation 16:00-17:30 Session 4：Oral Presentation Venue: Room205, Wen Hao Hall, Jiangnan University

18:30-20:00 Welcome Dinner Venue: Huaxi Hall, Changguangxi Hotel

FRIDAY-November 16

09:00-11:00 Founding Assembly of “Belt and Road” University Alliance for Food Science and Education 11:00-11:30 Competition Award Ceremony Venue: World Hotel Grand Juna

12:00-13:30 Lunch Venue: Canteen 2

13:30-17:00 Campus Tour

17:00-18:30 Dinner Venue: Canteen 2

18:30-20:00 Global Night Venue: South Students' Activity Center

SATURDAY-November 17 One-day Local Tour

SUNDAY-November 18 Departure (Bus to Pudong/Hongqiao Airport) WEDNESDAY-November 14

Pick-up(Shuttle bus from Pudong/Hongqiao Airport to Hotel)

08:00-21:00 Registration Venue: Jiangnan Four Season Hotel Lobby Address: No.100 Jinxi Road, , Wuxi Telephone: +86-510-81168888

THURSDAY-November 15 (Competition Day)

08:30-17:30 Details in Page3 “Oral & Poster Program” Venue: Room205, Wen Hao Hall, Jiangnan University

18:30-20:00 Welcome Dinner Venue: Huaxi Hall, Changguangxi Hotel

FRIDAY-November 16

09:00-20:30 Details in Page1 “Program At-A-Glance”

SATURDAY-November 17

09:00-20:30 One-day Local Tour

SUNDAY-November 18

09:00-20:30 Departure (Bus to Pudong/Hongqiao Airport) Venue: Jiangnan Four Season Hotel Lobby 2018 Global Food Science Student Competition 03 Oral & Poster Program

THURSDAY-November 15 (Competition Day)

Session 1: Oral Presentation (8:45-10:15)

O01 Protein, amino acid, fatty acid composition and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha Ajay Shivajirao Desai, Lincoln University (New Zealand)

O02 Effect of dextrin structure on gut microbiota community structure and function Arianna Denisce Romero Marcia, Purdue University (USA)

O03 Butter made from micron- to nano-sized milk fat globule creams: engineering butter towards desired physical functionality Bhaveshkumar Ramjibhai Panchal, University of Queensland (Australia)

O04 Marshmallow “KAPOK” (KEPOK Banana Peel) marshmallow high pectin as functional food product for patients with hypercholester- olemia which innovative and prospective in the global era Devy Setyana, Bogor Agricultural University (Indonesia)

O05 The potential of crude fractions from algae as functional ingredients in food products Edgar Suarez Garcia, Wageningen University & Research Center (the Netherlands)

O06 Novel tool for improving microbial cell factories Emil Damgaard Jensen, Technical University of Denmark (Denmark)

Tea Break and Poster Presentation (10:15-10:45)

Session 2: Oral Presentation (10:45am-12:15)

O07 Techno-functional properties of apricot kernel powder as a fat replacer in low fat cookies Iqra Yasmin, University of Agriculture, Faisalabad (Pakistan)

O08 Occurrence, antimicrobial resistance profiles and molecular characterization of Listeria monocytogenes in meat and meat products in South Africa between 2014-2016 Itumeleng Matle, University of South Africa (South Africa) O09 Challenges to reduce processing contaminants in fried food Kamila Hurkova, University of Chemistry and Technology Prague (Czech Republic)

O10 Optimizing molecular shear scission for targeted starch function- ality an digestion rate Laura Roman Rivas, University of Valladolid (Spain)

O11 Authentication of halloumi cheese Maria Tarapoulouzi, University of Cyprus (Cyprus)

O12 3D food printing applications for dairy systems: cheese as a printing material and public perceptions of the technology Megan Ross, University College Cork (Ireland)

Group Photo & Lunch Break (12:15-13:45)

Session 3: Oral Presentation （13:45-15:30)

O13 Behavior of lipid oxidation during ensilaging of herring by-prod- ucts Mohammad Abu Mursalin Sajib, Chalmers University of Technology (Sweden)

O14 Malolactic fermentation with Lactobacillus plantarum: a novel bioprocessing method for berries with challenging sensory properties Niko Petteri Markkinen, University of Turku (Finland)

O15 Determination of mycotoxins by immunochemical methods of analysis Olga Savvina, M.V. Lomonosov Moscow State University (Russia)

O16 Enhancing iron and zinc bioavailability, and functional properties of maize using alkaline cooking and soaking method Onu Ojonugwa Ekpa, Wageningen University & Research Center (the Nether- lands)

O17 Controlled-release of polyphenols from cryoconcentrate blueberry juice inside biopolymer microgels under simulated gastrointesti- nal conditions (SGC) Patricio Antonio Orellana Palma, Universidad del Bío-Bío (Chile) 2018 Global Food Science Student Competition 05

O18 Oral administration of pyroGlu-Leu increases production of antimicrobial peptides, Rattusin, and improves high fat diet-in- duced dysbiosis in rats Saki Shirako, Kyoto University (Japan)

O19 Egg White Hydrolysate (EWH) effect in Insulin-sensitive tissues of High Fat Diet (HFD)- induced insulin resistants Stepheny Carneiro de Campos Zani, University of Alberta (Canada)

Tea Break and Poster Presentation (15:30-16:00)

Session 4: Oral Presentation (16:00-17:30)

O20 Comparative study on bionanocomposite fibers and films for food packaging applications: an antimicrobial ecofriendly futuristic approach Vivek Kumar Pandey, University of Reading (UK)

O21 Elucidation the influence of “-TXAP-” motif on the thermostability behavior of levansucrase Wei Xu, Jiangnan University (China)

O22 Lactobacillus plantarum combined with glycerol monolaurate helps to improve serum lipids and weight loss and regulate inflammation in mice Yang Li, Zhejiang University (China)

O23 Lipid composition modulates the intestine digestion rate and serum lipid status of different edible oils: a combination study between in-vitro and in-vivo Zhan Ye, Jiangnan University (China)

O24 Accurate monitoring of living and total bacterial populations in milk to predict cheese defects Zhengyao Xue, University of California, Davis (USA)

O25 Prediction of antimicrobial resistance (AMR) in foodborne salmo- nella spp. by whole genome sequencing (WGS) and its geno- type-phenotype discordances Zwe Ye Htut, National University of Singapore (Singapore)

Welcome Dinner (18:30-20:00) Posters List

P01 Synthesis of molecular imprinted polymer for the separations and purification of selected flavonoids Aasifa Memon, University of Sindh, Jamshoro (Pakistan)

P02 Molecular characterization of Salmonella enterica isolated from food and their inactivation by essential oils in poultry minced meat Abdelaziz Ed-Dra, Moulay Ismail University Faculty of Sciences (Morocco)

P03 Adaptation and acceptibility of vegetable soybean in Uganda Albert Tsindi, West Africa Centre for Crop Improvement (Ghana)

P04 Conceptual framework for improvement off farmers’ capability to benefit from agri-food value chains Alen Mujčinović, University of Sarajevo (Bosnia and Herzegovina)

P05 Antimicrobial effects of chemicals, alone or in combination with an alkyl polyglycoside surfactant, against inoculated bacterial populations on beef carcass surface tissue Brianna Colleen Britton, Colorado State University (USA)

P06 Specific enrichment of anti-inflammatory lipids in microalgae biomass for therapeutic and nutraceutical applications Cody Watson Yothers, University of California , Davis (USA)

P07 Dysidea avara as a natural source of a potent free radical scaven- ger – an EPR study Đura Nakarada, University of Belgrade (Serbia)

P08 Postharvest quality of strawberry as affected by individual and combined mild thermal treatments and pulsed UV light Eunice Valentina Contigiani, Universidad de Buenos Aires (Argentina)

P09 Diversified food culture of Pakistan: An opportunity or dilemma Fayyaz Salih Hussain, University of Sindh, Jamshoro (Pakistan) 2018 Global Food Science Student Competition 07

P10 Effect of natural antioxidants on inhibition of parent and oxygen- ated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao Guangyi Gong, Shanghai Jiao Tong University (China)

P11 Nutritional composition and antioxidant properties of Ethiopian underutilized indigenous okra (Abelmoschus esculentus) acces- sions Habtamu Fekadu Gemede, Wollega University (Ethiopia)

P12 Use of essential oils from herbs to obtain innovative sugar-based foodsSession 4: Oral Presentation (15:45-17:15) Ioana Mădălina Nistor, University Lucian Blaga of Sibiu (Romania)

P13 ‘In situ’ fluorescent detection of gliadins, LMW glutenins, and HMW glutenins in wheat dough using antibodies-quantum dots complexes Jose Carlos Bonilla Oliva, Purdue University (USA)

P14 Effect of radio frequency (RF) on the sterilization and heating uniformity of canned pineapple Ke Wang, Northwest A&F University (China)

P15 Evaluation of quality parameters for fresh, used, and recycled palm olein Khor Yih Phing, Universiti Putra Malaysia (Malaysia)

P16 Incorporation of fucoidan into bread and its impact on dough development, bread quality, antioxidant activity and anticancer activity Koh Hui Si Audrey, National University of Singapore (Singapore)

P17 Combining sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomics and chemometrics for authentication of commercially relevant shrimps Lingping Hu, Ocean University of China (China) P18 Changes of structure and physicochemical properties in lintnerized starches from three potatoes Liping Yang, Anhui Agricultural University (China)

P19 Detection and study of phenols in different oranges Lisha Zhu, Southwest University (China)

P20 Quaternized curdlan/pectin polyelectrolyte complexes as biocom- patible nanovehicles for curcumin Lixia Wu, University (China)

P21 Isolation and identification of procyanidin A1 from peanut skins and the inhibitory effect on the formation of acrylamide Li Zhao, Huazhong Agricultural University (China)

P22 Innovation and economical growth in the food sector Luminiƫa-Ioana Vlaicu, Transilvania University (Romania)

P23 Investigating the effect of FeSO4 iron supplementation on lipid peroxidation and redox active plasma iron in humans with normal iron stores Maria-Anne Gaitanou, Plymouth University (UK)

P24 Innovative strong antioxidant made from a little formed oxidant Mariko Uemura, Hokkaido University (Japan)

P25 Rapid prototyping of monolith integrated plastic microfluidic devices for food safety : coupled with ICPMS Md Ramim Tanver Rahman, Laval University (Canada)

P26 Preparation, evaluation and application of W/O and O/W emulsions as mould release to replace cooking oil in greasing mould and trays in bakery products Mohammed A. A. Eassa, Jiangnan University (China)

P27 Intermittent calorie restriction restores diversity in gut microbiota and ameliorates obesity in humans Muhammad Nadeem Khan, Quaid-i-Azam University (Pakistan) 2018 Global Food Science Student Competition 09

P28 Inhibitory effect of Lactobacillus casei’s and Leuconostoc mesen- teroïdes’ biofilms for Staphylococcus aureus’ and Pseudomonas aeruginosa’s biofilms Naima-Leila Meghoufel, Abdel Hamid Ben Badis University of Mostaganem Algeria (Algeria)

P29 In vitro and in vivo starch digestibility and quality of bread substituted with acid and heat-moisture treated cassava starch Nguyen Ngoc Thanh Tien, International University - Vietnam National University Ho Chi Minh City (Vietnam)

P30

P31 Globalization of food composition databases through indirect method: case study on update of mineral content of pakistani foods Sanam Alias Irum Soomro, University of Sindh, Jamshoro (Pakistan)

P32 Impact of lipid on the protection of Lactobacillus rhamnosus under temperature fluctuations occurring during transport Sarah Marie-Ange Laure Priour, Massey University (New Zealand)

P33 Economical production of D-psicose and D-mannitol through combined whole cell conversion process Seong Hee Jeong, Gyeongsang National University (Korea)

P34 Diffusion and relaxation contributions in the release of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices Shahla Teimouri, RMIT University (Australia)

P35 Development of low cost digital device for determination of fat and other quality parameters of whole milk on aspect of develop- ing countries Sourav Kumar Singha, Bangladesh Agricultural University (PRB) P36 In vitro antioxidant activity of Kyoho grape extracts in DPPH• and ABTS• assays: Estimation methods for EC50 using advanced statistical programs Sridhar Kandi, Pingtung University of Science and Technology (Taiwan, China)

P37 Self-enhancement of gamma-aminobutyric acid in rice bran using various physical-stress and additives Su Jin Oh, Korea University (Korea)

P38 Formulation of soft centred functional chocolate Trupti Gunwant Chidam, Tamil Nadu Agricultural University (India)

P39 Use of dip dehydration to lower frying time, oil and salt contents of deep fat fried potato chips Wan Mohd Fadli Bin Wan Mokhtar, University of Reading (UK)

P40 Effects of processing on structure and thermal properties of powdered preterm infant formula Xiaomeng Sun, Jilin University (China)

P41 Extract of sesame cake and sesamol alleviate chronic unpredictable mild stress-induced depressive-like behaviors and memory deficits Xiaoning Liu, Northwest Agriculture and Forestry University (China)

P42 Effects of acyl groups on the physicochemical and gelation proper- ties of gellan gum Xuejiao Xu, Zhejiang Gongshang University (China)

P43 Optimization of enzymatic hydrolysis on cultured Takifugu obscurus by-products using response surface methodology Yunfeng Yang, Shanghai Ocean University (China)

P44 Milk lipid effects on corn and wheat starch in vitro digestion Zhiguang Huang, Lincoln University (New Zealand)

P45 Colloidal gold-based immunochromatographic strip assay for the rapid detection of three natural estrogens in milk Zhongxing Wang, Jiangnan University (China) 2018 Global Food Science Student Competition 11 General Arrangements & Services

Arrival and Departure

Pick-up Information Nov.14, 2018 Pudong Airport: please wait at the" International Arrival" of Terminal 2 . Volunteer students from Jiangnan University will arrive around 10:00 am. Hongqiao Airport: Mr. PU Ying will wait at the International Arrivals, holding a board with your name on it. Mr. PU's cell phone number is 13961839959.

Drop-off Information Shuttle bus at 04:30 am, 09:00 am and 12:30 pm on Nov. 18, 2018.

Notes: All above is subject to the email with detailed pick-up and drop-off information sent by Jessie Qin.

If you miss the pick-up bus, you may use the directions as follows:

STEP 1 Railroad Line: Shanghai Hongqiao Station to Wuxi Station or Wuxi Dong (East) Station Take the Subway Line 2 from Pudong Airport to the stop of Hongqiao Railway Station, and then take the High Speed Train to Wuxi about 50 minutes. The earliest train: 06:13 am The latest train: 21:42 pm

STEP 2

Wuxi Station to the Hotel (Jiangnan Four Seasons Hotel) Subway Line 1: to the stop of Changguang Xi (the next stop of Jiangnan University) Wuxi Dong (East) Station to the Hotel (Jiangnan Four Seasons Hotel) Subway Line 2: to the stop of Sanyang Plaza Transfer to Subway Line 1: to the stop of Changguang Xi (the next stop of Jiangnan University) Operation hour: 6:00 am - 22:00 pm OR

Taxi Download the App of DiDi (with English version), or dial 88008800 for taxi (Chinese speaking only) to the Hotel. Accommodations

Hotel name: Jiangnan Four Seasons Hotel Location: five- minute walk to the South gate of Jiangnan University and to the subway stop of Changguang Xi

Address: No.100 Jinxi Road, Binhu District, Wuxi Telephone: +86-510-81168888 Check-in date: November 14, 2018 Check-out date: November 18, 2018 Breakfast information: Four Seasons Hall, the third floor, 07:00 am – 09:30 am

Dinning Plan

Nov.14 Lunch Box Lunch Jiangnan Four Seasons Hotel Dinner Packed Sandwich Jiangnan Four Seasons Hotel

Nov.15 Breakfast Buffet Jiangnan Four Seasons Hotel Lunch Working Lunch Wen Hao Hall (on campus) Dinner Banquet Changguang Xi Hotel (on campus)

Nov.16 Breakfast Buffet Jiangnan Four Seasons Hotel Lunch Canteen Lunch School canteens 1-4 (on campus) Dinner Canteen Dinner School canteens 1-4 (on campus)

Nov.17 Breakfast Buffet Jiangnan Four Seasons Hotel Lunch Wuxi Special Restaurant at the Turtle Head Park Dinner Wuxi Special Guyun Xuan Restaurant

Nov.18 Breakfast Buffet Jiangnan Four Seasons Hotel

Notes: We offer a variety of dining opportunities for you. We are not able to accommodate all needs and to create personalized menu options for each person however. 2018 Global Food Science Student Competition 13

Meal Card

We have already deposited the meal card with 80 RMB for each of you. - Ok with any window or convenient shop at the four canteens - No password - Use it up before leaving (You cannot withdraw the cash out of the card)

Registration Venue: registration desk at the lobby of Jiangnan Four Seasons Hotel Time: 8:00-21:00, Nov.14, 2018 Please bring in hand: - Passport or ID card - Slides for oral presentation You will have: - Room key - Packed bag: handbook, school map, competition card, meal card, notebook, pen, souvenir

Campus WIFI

Wifi name: AirJ Account number: the number on your meal card Password: the last six numbers of your passport number (use zero in case of any letter)

TRANSPORTATIONS & DIRECTIONS

Campus Bus Route: South gate (Jiangnan Four Seasons Hotel/Subway Line 1: Changuang Xi/Canteen 3) East gate (Library/Wen Hao Hall/Subway Line 1: Jiangnan Station) Canteen 1 North gate (Boda Holiday Plaza) Price: 1.2 RMB with your meal card, but 2 RMB in cash

! Subways

Subway Line 1: to Sanyang Plaza (city center), Wuxi Station, Nanchan Temple Operation hour: 6:00am-22:00pm Subway Line 2: to Wuxi Dong (East) Station Operation hour: 6:00am-22:00pm

Wuxi Metro Systerm Map Line 1

Yanqiao

Xibei Canal

Xizhang

Tianyi

Liutan

Zhuangqian

Minfeng

Donglin Square Line 2 Shangmadun Guangyi Shenglimen Jinghai Anzhen Sanyang Plaza

Baizhaung Wuxidong Railway Station Line 2 Wuai Plaza Dongting Liangxi Daqiao Yinbin Square Meiyuan KaiyuanRongxiang TempleXiaotaoyuanHeliekouDawangji Nanchan Temple Zhuangqiao Yingyuehu Park Taihu Square Yunlin Jiulihe Park Zhaqiao Qingmingqiao People’s Hospital

Huaqingdaqiao

Yangming Jiangnan University

Cultural Palace Nanhujiayuan Civic Park Jinhui Park

Changguangxi Tangtieqiao

Line 1

Taxi

You may download the App of DiDi (with English version) for a taxi. To downtown: 30 RMB To Wuxi Station: 50 RMB To Wuxi Dong (East) Station: 70 RMB Notes: Taxies can only get in or out from the East or South gate of the campus. 2018 Global Food Science Student Competition 15 Activity Center North Students' REMINDERS

Competition Card You shall wear your competition card during the period of this competition from November 15-17, 2018.

Websites and Apps You can use the following websites for searching information: bing https://cn.bing.com/?ensearch=1&FORM=BEHPTB Baidu https://www.baidu.com/ You can not use: Google, facebook, twitter... Popular Apps in China: WeChat!

Notes to the Taxi Driver

To the Hotel: 师傅您好，我要去锦溪路上的江南四季酒店，谢谢。

To the University (East/South/West/North): 师傅您好，我要去江南大学东门/南门/西门/北门，谢谢。

Local Weather November 14-18, 2018

14 15 16 17 18

A mix of sun Mainly sunny A mix of sun Cloudy with Mainly cloudy and clouds and clouds showers 17/10 C 18/11 C 15/13 C 15/12 C 14/11 C IFF 2018

IFF 2018 2018 Global Food Science Student Competition 17 IFF Introduction to Wuxi City 2018 INTRODUCTION TO WUXI CITY Introduction to Wuxi City Wuxi, a historic city in China, is well known for being one of the birthplaces of China's modern industry and commerce, as wellWuxi, asa historic the hometown city in China, isof well many known important for being one businessmenof the birthplaces ofwho China's had modern played essential roles in buildingindustry commerceand commerce, in as wellShanghai as the hometown since theof many early important 20th businessmen century. who had played essential roles in building commerce in Shanghai since the early 20th century.

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Wuxi is a major tourist area of the LowerWetland Yangtze Delta. ParkIt has natural are and man-made ranked places ofas national wetland parks. interest, such as Yuantouzhu, Shuihu City and Donglin Academy. As a national garden city, Wuxi has 17 wetland parks. Among these parks, Changguangxi Wetland Park and Lianghong Wetland Park are ranked as national wetland parks. There are a wide variety of distinctive foods and fruits in Wuxi, such as Wuxi juicy dump- lings, Wuxi spareribs，Mashan waxberry and Yangshan Peach.

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More information about Wuxi can be found at http://www.cits.net/china-trav- el-guide/Wuxi/overview.html. INTRODUCTION TO JIANGNAN UNIVERSITY

Jiangnan University is a national key “211 Project” university and is selected into “First-Class Discipline Project”, supervised directly by the Ministry of Education. Its roots stretch back to 1902 when its predecessor San Jiang Normal University was founded. In 1958, Nanjing Institute of Technology moved its food industry section to Wuxi and set up Wuxi Institute of Light Industry. The latter merged with Jiangnan College and Wuxi College of Education and was renamed Jiangnan University in 2001, which has blossomed into globally competitive institution.

Jiangnan University boasts a high-level faculty team of around 1900 members including representatives and award recipients from such distinguished bodies and programs as the China Academy of Engineering, the Thousand Talents Plan, the National Science Fund for Distinguished Young Scholars and Excellent Scholars and so forth. The university manages a number of projects and centers dedicated to the cultivation of talent and innovation in education. It has received outstanding evaluations for the Undergraduate Teaching Evalua- tion conducted by the Ministry of Education and continues to improve its service and tutoring systems for students. It also focuses on enriching cultural life on campus and fields top sports teams. There are a wide variety of distinctive foods and fruits in Wuxi, such as Wuxi juicy dump- lings, Wuxi spareribs，Mashan waxberry2018 Global Food and Science Y Studentangshan Competition Peach.19

Today Jiangnan University is a comprehensive university that emphasizes innovation and the pursuit of excellence in academia. ItMore offers courses information in the broad disciplinary about fields W of uxi science, engineering, agriculture, medicine,can literature,be found law, economics, at management, education and the arts. There are 7 “First-Levelhttp://ww Disciplines tow Confer.cits.net/china-trav Doctoral Degrees” and - 28 “First-Level Disciplines to Confer Master Degrees”. Postdoctoral opportunities are available through 6 research units. The twoel -guide/disciplines, FoodW Scienceuxi/overvie and Technologyw .html.and Light Industry Technology and Engineering have been selected for the “Double First-Class Discipline Project”. In addition, 8 national research platforms have been established, such as the National Key Laboratory of Food Science and Technology. The university cooperates with well-known enterprises from more than forty cities in China and is a consistent recipient of major research and patent awards.

Jiangnan University has opened its arms to the world and currently cooperates with more than 170 universities in thirty-three countries and regions. The university has constructed 6 “Overseas Expertise Introduction Centers for Discipline Innovation”, as well as 2 national-level Joint International Research Laboratories. In partnership with the University of California, Davis, the very first Confucius Institute devoted to Chinese food culture was opened. A number of its foreign experts and professors have received friendship and cooperation awards from the Chinese government for their contributions. The university covers an area of 208 hectares and is located near the picturesque Lake Taihu, the perfect setting to showcase its innovative design concept which garnered it the first prize for campus planning from the Ministry of Education. Jiangnan University’s commitment to excellence in research and the development of world-class academic disciplines is widely acknowledged. According to the 2018 US News rankings, the university is now 53rd in China. The Essential Science Indicators (ESI) suggests that agricultural science, engineering, chemistry, biology and biochemistry, and material science are rated in the top 1% globally while agricultural science falls within the top 0.5‰. As our motto says, through “Learning and Practice to Perfection”, Jiangnan people are dedicat- ing themselves to building a research-oriented institution and constructing world first-class disciplines.

CONTACT Jessie Qin [email protected] 13961806630 Elizabeth Liu [email protected] 15961803606 Stephanie Gu [email protected] 13913005922 2018 Global Food Science Student Competition 21 Oral Abstracts

Protein, amino acid, fatty acid composition and O01 in vitro digestibility of bread fortified with Onco- rhynchus tschawytscha

Ajay Shivajirao Desai, Lincoln University (New Zealand)

The aim of this study was to investigate protein, amino acid, fatty acid composi- tion, in vitro starch and protein digestibility, phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP) and wheat flour bread. Results revealed that proximate composition in control and SFP fortified bread ranged between (34-31.42%) moisture, (13.91-20.04%) protein, (3.86-9.13%) fat, (2.13-2.42%) ash, (80.10-68.42) carbohydrate and (410.8-435.96 kcal) energy, respectively. The protein of control and SFP inclusion breads contains essential amino acids ranged between 261.75-306.96 mg/g protein and satisfies the score recommended by FAO/WHO/UNU (2007). The in vitro assay for protein digestibility, protein digestibility amino acid score (PDCAAS), essential amino acid index (EAAI), biological value (BV) and nutritional index (NI) was found to be in ranged between 79.96-80.80%, 0.15-0.42%, 62.51-76.68%, 56.44-71.68%, 8.69-15.36% respectively. The fatty acid composition (g/100g total fatty acids) shows that control and SFP fortified bread contain 60.31-43.60 (saturated fatty acids) and 13.51-17.00 (polyunsatu- rated fatty acids) and SFP enriched breads fulfil the ω6/ω-3 score recommended by food authority. There was significant effect of SFP on bread specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation SFP into wheat bread decreased the potential glycaemic response of bread. However, this study shows that addition of SFP increased antioxidant capacity bread. In conclusion, this nutrient rich SFP bread has the potential to be a technological alternative for the food industry. Effect of dextrin structure on gut microbiota O02 community structure and function

Arianna Denisce Romero Marcia, Purdue University (USA)

Microbial dysbiosis is correlated with multiple chronic disease states, such as metabolic syndrome, type 2 diabetes, inflammatory bowel disease, and colorec- tal cancer. Though consumption of dietary fibers is known to lead to an increase in microbial diversity, the mechanisms by which this occurs are still unclear. We hypothesize that diversity of polysaccharide linkages and overall structure allows bacterial specialization around those linkages, enabling non-competitive coexis- tence of organisms. We tested this hypothesis using in vitro fermentation of commercially-available dextrins, which are breakdown products of starch that are uniformly composed of glucose linked into different structural arrangements. We analyzed the structural properties of each dextrin and determined how distinct dextrin structures select for specific fecal microbial populations using high-throughput 16S rRNA amplicon sequencing. The diversity of glycosyl linkage composition led to a variety of metabolic patterns including differences in fermentation rate, short chain fatty acid synthesis, and gas production. These fermentation patterns using one donor’s fecal microbiota classified dextrins into two major groups: fast-fermenting and slow-fermenting substrates. In both cases, we observed a high abundance of the genus Prevotella. Slow-fermenting substrates resulted in higher abundances of members of Lachnospiraceae and produced more butyrate compared to the fast-fermenting substrates that were dominated by Roseburia species. Ultimately, we will employ dextrins in sequen- tial passage experiments to select for stable consortia on each dextrin to determine which aspects of their structure are most determinative for microbiota structure and function. Understanding how differences in polysaccharide molecu- lar structure such as glycosyl residue composition, molecular weight, degree of branching, and linkage structure affect the microbial ecology of the gut microbiota will help turn the gut microbiome from a biomarker of health or disease into a therapeutic target. 2018 Global Food Science Student Competition 23

Butter made from micron- to nano-sized milk fat O03 globule creams: engineering butter towards desired physical functionality

Bhaveshkumar Ramjibhai Panchal, University of Queensland (Australia)

Butter is a conventional dairy product prepared by mechanical phase-inversion of partially crystallized dairy cream, having average milk fat globule (MFG) size of 4 m. Reduction of MFG size can create new possibilities in innovation and design of the butter as the tiny MFG size changes the crystallization behavior of fat within the globules. The main aim of this study was to develop better understand- ing on the effect of MFG size on structure and consistency of butter. Different mean fat droplet sizes (3.53, 0.54, and 0.24 µm) were prepared by homogenizing the commercial dairy cream by the addition of sodium caseinate (0.5-1.5%) in order to provide additional membrane material. The cream samples were aged at 10°C for 15-17 h and churned at 10°C thereafter to produce butter. Butter was stored at 5°C and analyzed for hardness, thermal properties, fat crystal structures, microstructure, and coloration. The resultant butter made from 0.56 µm-sized cream was harder in comparison to 3.53 µm. Strikingly confinement of the globule size to 0.24 µm made butter significantly softer (P<0.05). At this nano-sized range, fat globules also made body of the butter more compact and whiter in appearance. Measurement of thermal properties using DSC showed that final melting points of the resultant butter decreased with reduced MFG size. X-ray diffraction patterns of the butters revealed that confinement of MFG to 0.24 m altered fat crystal structures and relative crystalline proportions of crystalline packing systems. Microstructure of butter made from nano-sized creams appeared to have numerous intact MFGs due to higher shear stability, in the continuous fat phase. These results emphasize the importance of MFG size of cream on controlling the physical functionality of butter. In practical perspective, the gained knowledge can also find applications in designing of microstructure of other fat-based dairy products and spreads. MARSHMALLOW “KAPOK” (KEPOK Banana Peel) O04 marshmallow high pectin as functional food product for patients with hypercholesterolemia which innovative and prospective in the global era

Devy Setyana, Bogor Agricultural University (Indonesia)

Coronary heart disease is the number one killer in the world in 2013 version of World Health Organization (WHO). The previous solution for treating coronary heart is by taking drugs. However, the previous drugs have a negative impact on health and expensive. So the researchers provide an alternative product Marsh- mallow “KAPOK". It is a food product made from high banana peel pectin. Pectin is an antihiperlipidemia compound that can decrease cholesterol levels, because it can bind fat in food so as to reduce the possibility of atherosclerosis and then able to reduce the risk of coronary heart. The first step of making Marshmallow "KAPOK" was taking of kepok banana peel waste in banana chips industry center which is very abundant availability in Indonesia. Banana peel was dried using a cabinet dryer with a temperature 55oC for 18 hours which had previously done steam blancing with a temperature 100oC for 10 minutes. Then pectin extraction process using citric acid solvent with 5% concentration by using hot plate stirer with temperature 90oC for 40 minutes. Then the composition of Marshmallow "KAPOK" are 10% pectin, 47% cassava leaf sugar, 5% sugar stevia, 20% water, 3% gelatin, 15% dragon fruit peel extract. The next step was tested the ability of Marshmallow "KAPOK" in decreasing cholesterol levels in hypercholesterolic mice for 2 weeks of treatment. Based on the test results, giving Marshmallow "KAPOK" 0,432 gram/200 bb/day has good effectivity in decreasing cholesterol, that is equal to 52,09% which along with trigliserida decrease 68,36%, LDL 89,71% and HDL increase as big 88.12%. After analyzing the cost, Marshmallow "KAPOK" able to be marketed at a cheaper price than the precious coronary heart medicine market, which is Rp 2,500,-/ pcs so it can be one of the expensive solutions of coronary heart medicine in the market. 2018 Global Food Science Student Competition 25

The potential of crude fractions from algae as O05 functional ingredients in food products

Edgar Suarez Garcia, Wageningen University & Research Center (the Netherlands)

World population will reach 9.7 billion by the year 2050. This accelerated expan- sion signifies a substantial increment in the demand for goods, fuels, food and feed. It is estimated that the demand for animal-derived proteins will have to triple in order to supply consumers with nutritious foods and industries. In this regard, if the current consumer’s behavior and food production methods are maintained, the environment will be dramatically affected. Not only due to the increase in greenhouse gases emissions but also due to the severe depletion of fish, water bodies and forests. In recent years algae have been proposed as a sustainable source of biomolecules for several industries. In the food field, algae are currently marketed in so called superfoods and in feed preparations for aquaculture. However, the application of algae as functional ingredient in food products remains elusive. In this work we report several extraction-fractionation methods for the production of crude algae fractions. The resulting crude fractions were analyzed for their ability for interact with air-water and oil-water interfaces, showing promising activity to be used as foaming and /or emulsification agent. Furthermore, the fractions showed gelation activity, which can be exploited for the production of animal-free gelatines. Moreover, the crude algae fractions showed excellent organoleptic properties, namely light color and odour-free. The extraction-fractionation processes presented in this work are simple and easily scalable and thus, they can be potentially implemented at large scale. Novel tool for improving microbial cell factories O06 Emil Damgaard Jensen, Technical University of Denmark (Denmark)

Recent years have witnessed a wealth of synthetic systems for directed evolution in vivo that were applied to improve genetic traits related to metabolism, biobased production, and tolerance, among others. However, most of the developed systems have turned out costly due to necessity of synthesizing and delivering of exogenous DNA, the requirement for specialized equipment, or being tedious to engineer, ultimately rendering them available only to a select few specialized research teams. Here we present an evolution system founded on orthogonal and continuous delivery of mutant donors in vivo for diversifying targeted loci in eukaryotes. The mutagenesis rate is tightly coupled to the tunable promiscuity of an orthogonal polymerase applied for donor delivery, and mutations may occur anywhere along the donor fragment. The system involves Cas9 to facilitate double-strand breaks that are subsequently repaired through homologous recombination with mutated donors. The system is made cost-efficient by endog- enous continuous delivery of novel donor variants, it is easy to engineer, and it merely requires standard molecular techniques to prepare and use. We use standard molecular techniques to show that faulty donors can be delivered and integrated into targeted genes, and in proof-of-principle studies we demonstrate its potential to evolve, through targeting reversal of amino acid auxotrophy in yeast. We also conduct preliminary investigations in mammalian cells to determine the systems transferability across organisms. Finally, we present an application of the system to evolve a multigenic trait in Saccharomyces cerevisiae highlighting the modular, simple and target-specific nature of the system, which should be of broad interest to both applied biotechnology and basic research studies of evolution. An important application that we realize for the system is its potential to facilitate increased bio-based production of dietary supplements such as vanillin and stevia. 2018 Global Food Science Student Competition 27

Techno-functional properties of apricot kernel O07 powder as a fat replacer in low fat cookies

Iqra Yasmin, University of Agriculture, Faisalabad (Pakistan)

High fat food is directly related to different health implication especially increase risk of cardiovascular disease. That’s why consumer demand increases towards low fat product without compromising the sensorial and textural properties. In Pakistan, apricot kernelis mostly considered and treated as a waste. The aim of present study was to utilized apricot kernel powder in the development of low fat cookies as a fat replacer and fiber source. As apricot kernel powder requires very little processing. Apricot kernel powder is a rich source of protein (22.7%), fat (41.5%) and total dietary fiber (39.2%). Apricot kernel powder was prepared and cookies were developed by replacing fat i.e. 5%, 10%, 15%, 20% with apricot kernel powder. The increase in the concentration of apricot kernel powder on the textural, quality and sensory parameter of cookies were assessed. As the concentration of apricot kernel powder increased spread ratio decreased and total dietary fiber increased. The texture measurements revealed that cookies were harder and more sound produced as the concentration of apricot kernel powder increased as compare to control. On the basis of sensory evaluation, all treatments were acceptable but the cookies prepared with 10% replacement were crisper than the control. It is concluded that apricot kernel powder could be used as fat replacer without affecting the textural and sensorial properties of cookies. Occurrence, antimicrobial resistance profiles and O08 molecular characterization of Listeria monocyto- genes in meat and meat products in South Africa between 2014- 2016

Itumeleng Matle, University of South Africa (South Africa)

Listeria monocytogenes is an important foodborne pathogen. There is a scarcity of comprehensive recent information regarding the prevalence of L. monocyto- genes in meat and meat products in South Africa. This study investigated the occurrence and concentration of L. monocytogenes found in meat and meat products in South Africa. Characterization of the isolates was done using both phenotypic as well as genomic assays to determine their respective serogroups, multilocus sequence types, the presence of prophage sequences, antimicrobial as well as virulence profiles. A total of 2, 017 imported and locally produced meat and meat products collected from 2014 to 2016 were tested using conventional microbiological techniques and real-time PCR. Antimicrobial resistance was determined against 19 antimicrobials using Kirby Bauer method. Serogroup typing and virulence profiling were done using conventional multiplex PCR assays. Whole genome sequences of selected isolates (n=6) were assembled and analyzed to identify resistance genes, prophage sequences and multilocus sequence typing. The overall occurrence of L. monocytogenes was 14.7% (296/2017), which varied between meat from the domestic market (15.0%; 264/1758) and imports (12.4%; 32/259). The contamination level ranged from 1 to 4.1 log CFU/g with the majority of isolates belonged to serogroup ½a-3a (45.5 %) and 4b-4d-4e (24.2%). Most isolates harboured the inlJ (98.7%) and ipa (95.6%) virulence genes. All tested isolates showed resistance to at least three of the 19 antibiotics which some, such as ampicillin are recommended treatment options for human listeriosis. The whole genome sequences revealed that the strains were genetically diverse representing four sequence types (ST1, ST121, ST204 and ST876). Data generated from the study indicate the extent of meat contamination by diverse antimicrobial resistant L. monocytogenes strainsin South Africa and, more importantly, the risk of listeriosis to consumers of contami- nated meat sold at various outlets in South Africa. 2018 Global Food Science Student Competition 29

Challenges to reduce processing contaminants O09 in fried food

Kamila Hurkova, University of Chemistry and Technology Prague (Czech Republic)

Deep-fat frying, alike other heat processing practices, may change sensory properties and nutritional value of the respective product. Moreover, food safety concerns may arise due to a formation of various toxic processing contaminants. A number of heat induced reactions takes place both in the oil bath, and the fried products at temperatures around 170–180°C.In addition to flavor, significant compounds are formed at commonly used frying temperatures. Furthermore, formation of potentially carcinogenic acrylamide may occur in fried food through Maillard reaction, specifically if a raw material contains higher amounts of sugars. At the same time, unsaturated fatty acids in triacylglycerols (TAGs), which are the major components of frying oils, undergo(in the presence of oxygen) free radical chain reaction yielding in the initiation phase highly unstable hydroperoxides. Their breakdown gives origin to a variety of undesirable products, such as cyclic peroxides, epoxides, hydroxy-/ oxoderivatives, hydrocarbons and also polymers. Another group of hazardous substances associated with heat treatment are fatty acids esters of 3- /2-monochloro-1,2-propanediol (3-MCPD).Our study was focused on the possibility to minimize the extent of these reactions deteriorating overall product quality. Vacuum frying enabling preparation of various products at lower temperatures (around 120°C) was investigated as a challenging alternative for preparation of ´healthy´ potato and vegetable chips. Comparing to products prepared in a conventional way, the acrylamide formation was reduced by98 %, and also the extent of oxidative changes in frying oil was fairly lower. The flavor of vacuum fried products was very pleasant resembling raw material what was namely appreciated in the case of vegetable chips. IFF 2018

Optimizing molecular shear scission for targeted O10 starch functionality and digestion rate

Laura Roman Rivas, University of Valladolid (Spain)

Starch retrogradation is known as one of the reasons for bread staling, although it can also result in a reduction of the rate and extension of starch digestion. Wuxi, a historic city in China, is well known for being one of the birthplaces of China's modern Amylose double helices are enzymatically resistant yielding resistant starch, industry and commerce, as wellWuxi, as the a hometown historic of city many in important China, businessmen is well known who had for being one of the birthplaces of China's modern played essential roles in building commerce in Shanghai since the early 20th century. whereas retrograded amylopectin has been associated with the formation of industry and commerce, as well as the hometown of manyslowly important digestible starch businessmen (SDS) depending on its finewho structure. had Therefore, under- Wuxi is a major tourist area playedof the Lower essential Yangtze Delta.roles It inhas building natural and commerceman-made places in of Shanghai standingsince structure-function-digestion the early 20th relationships centur ofy .novel starches is crucial for interest, such as Yuantouzhu, Shuihu City and Donglin Academy. As a national garden city, successful emerging applications. This work aims to optimize extrusion process- Wuxi has 17 wetland parks. WAmonguxi theseis a majorparks, Changguangxi tourist area Wetland of the Park Lower and Lianghong Yangtze Delta. ingIt tohas obtain natural extruded banana and starch man-made with tailored functionality places and digestibility.of The effect of 18 extrusion conditions, with Specific Mechanical Energy (SME) interest, such as Yuantouzhu, Shuihu City and Donglin Academranging fromy 124. As to 392 a kJ/kg, national on pasting properties, garden molecular city size, (HPSEC-RI) Wuxi has 17 wetland parks. Among these parks, Changguangxiand weight (HPSEC-MALS-RI)Wetland Park of amylopectin and Lianghong molecules present in banana Wetland Park are ranked as national wetland parks. starch were investigated. The starches propensity to form molecular interactions by retrogradation was determined by DSC and rheological methods as well as their slowly digestible structures. In all cases, extrusion resulted in full starch gelatinization/melting and an increase of the cold viscosity. Cold-viscosity of the extruded starch was highly depending on the initial extrusion feed moisture (decreasing with decreasing feed moisture). Molecular size (r= -0.90) and molec- ular weight (r= -0.88) of amylopectin molecules were negatively correlated with SME. Likewise, molecular size (r= -0.91) and weight (r= -0.93) of amylopectin molecules were negatively correlated with the measured enthalpy of retrograded amylopectin. Extruded starch also displayed higher propensity to form inter-mo- lecular interactions and a gel structure involving more amylopectin molecules than the native counterpart, as determined by viscoelastic tests. These inter-mo- lecular interactions were enhanced when banana starch was extruded with higher feed moisture contents, while screw speed was a less influencing factor. Despite the higher propensity to retrograde, gel development ability of banana extrudates decreased. This study shows a molecular size reduction as a strategy to manufacture select starch ingredients resulting in structurally-driven SDS. 2018 Global Food Science Student Competition 31

Authentication of Halloumi Cheese O11 Maria Tarapoulouzi, University of Cyprus (Cyprus)

Halloumi cheese is a traditional cheese made in Cyprus, and is a well-consumed dairy product especially in the eastern region of Mediterranean and even interna- tionally. Unfortunately, halloumi cheese has not yet gained the status of protected designation of origin (PDO), or protected geographical indication (PGI). In literature, there is lack of publication related to authentication of halloumi cheese, making this research project significant and innovative. The purpose of this research project is to determine the authenticity of halloumi cheese by analyzing various samples with different trade marks, from all over Cyprus and in other countries. It is imperative to prove that halloumi cheese in Cyprus is unique and made based on a traditional Cypriot recipe, because a traditional food or product shows the history, the culture and some geographical characteristics of the place of its origin. Authenticity and adulteration of the traditional recipe of halloumi cheese can be determined through several methods. The research starts by classifying milks, because milk is the basic ingredient of halloumi cheese. The first step of the methodology is the freeze-drying process for lyophilisation of the samples. The number of samples analyzedup to this pointis 119 including milks, halloumi and anari cheese, kefalotyri and cheddar cheese (for comparison). Measurements for each sample have been obtained by FTIR and/or NMR technique. Moreover, interpretation of the extensive data has been done with chemometric analysis e.g. Principal Component Analysis (PCA) and k-means, based on statistical software, mainly STATA and SIMCA. The proposed techniques along with chemometrics allow the detection of adulterations or changes compared to traditional halloumi cheese. All techniques employed are important, since they give information about good classification of the samples. Important peaks prove and highlight the differences among geographically diverse samples. Interpretation of results and classification by using chemomet- ric methods confirm the different origin of the halloumi and the other samples. Furthermore, prediction of classification can be done for future samples of Cyprus’ halloumi and international products or even other types of cheese, based on the database that has been developed. The data obtained is a step forward in order to configure PDO and/or PGI for the first and world renowned Cyprus’ product. 3D Food Printing Applications for Dairy Systems: O12 Cheese as a Printing Material and Public Percep- tions of the Technology

Megan Ross, University College Cork (Ireland)

3D printing is an Additive Manufacturing (AM) technology that is used to make complex structures and geometries using a diverse range of materials. Many sectors, such as the automotive and pharmaceutical industry, have adopted this disruptive technology to replace traditional, less efficient processes. The technol- ogy enables minimized waste and freedom in design creation and consumer personalization. This has now extended to the food sector, where food materials such as chocolate, wheat dough, fruit puree, meringue, and meat and vegetable pastes have been printed using 3D printing technology. 2018 Global Food Science Student Competition 33

Behavior of lipid oxidation during ensilaging of O13 herring by-products

Mohammad Abu Mursalin Sajib, Chalmers University of Technology, Sweden (Sweden)

Fish currently represents around 17% of animal-derived protein supply globally, which is projected to increase by 30% between 2010 and 2030; aquaculture is expected to meet this increasing demand. However, aquaculture is still heavily dependent on fish-derived feed ingredients, mainly produced via fish meal/oil production from small pelagic species as sardines, or from by-products. For the latter, ensilaging is a milder and more energy smart process option which stabiliz- es the raw material against bacterial growth, and produces a nutritious product. The main fundament of ensilaging is that the proteins are hydrolyzed into peptides and amino acids at low pH by endogenous enzymes. To date, limited research has been done on the ensilaging process; and, very little is known about chemical/biochemical reactions, and lipid oxidation taking place during ensilaging. The aim of this study was to understand the behavior of lipid oxidation during ensilaging of herring (Clupea harengus) by-products under various process settings. Ensilaging for 7 days at different temperatures between 7 and 47°C, revealed an increasing Thiobarbituric Acid Reactive Substances (TBARS) development rate up to 22°C followed by a decreasing trend. The latter might indicate hydrolytic cleavage of malondialdehyde (MDA) to acetaldehyde; and/or non-enzymatic interactions of carbonyls with proteins/peptides at elevated temperature, the latter supported by 2-pentylfuran formation at 47°C. Analysis of specific aldehydes using LC-MS; MDA and 4-hydroxy-trans-2-nonenal (HNE), supported TBARS data, and in case of MDA, no accumulation occurred during 7 days ensilaging at 47°C. The level of volatile compounds (pentanal, hexanal, heptanal and 2-pentylfuran), analyzed by SPME-GC-MS, was however higher at 47°C after 7 days ensilaging, compared to 7°C and 22°C; and endogenous α-tocopherol content decreased faster at 47 and 22°C than at 7°C, pointing at higher degree of oxidation at higher temperatures, but also at different oxidation products taking different reaction routes at elevated temperatures. Malolactic fermentation with Lactobacillus plan- O14 tarum: a novel bioprocessing method for berries with challenging sensory properties

Niko Petteri Markkinen, University of Turku (Finland)

Many berry species from Finland have variety of health benefits but lack in senso- ry value. Among the commercially promising ones, such berry species include sea buckthorn (SB) (Hippophaë rhamnoides) and chokeberry (CB) (Aronia melanocarpa). To counter acidity of SB or astringency of CB, typical industrial approaches are sweetening or combination with other materials such as orange juice or blueberries. However, sweetening can decrease the health benefits, and the amount of SB or CB in products that utilize them is typically very low. Added with the increasing trend for less processed products, we suggest malolactic fermentation as potential tool for improving sensory value of SB and CB, and therefore limit the required sweetening and encourage more frequent use in food products. In our work, we screened suitable Lactobacillus plantarum strains to perform the fermentation while also analyzed the impact of the fermentation on the chemical composition of the berries. Berry juices were used as fermentation platforms. Juices were extracted with pressing, followed by pasteurization. Juices were fermented for 72 h at 30 °C using four different strains of L. plantarum. Sugars, acids and sugar alcohols were analyzed with GC-FID. Flavonols, hydroxycinnamic and hydroxybenzoic acids and anthocyanins were identified and quantified using HPLC-PDA-ESI-MS/MS. SB was successfully fermented with strain DSM 10492 while DSM 20174 was most effective in CB, leading to a full conversion of malate into lactate. In SB, pH was increased from 2.87 to 3.13 and sugar/acid ratio increased from 0.89 to 1.25. In CB, DSM 10492 reduced total flavonols by 9.3% and total hydroxycinnamic acids by 23.6%. Fermented CB had more anthocyanins compared to control without inoculation, suggesting a protec- tive effect of L. plantarum to anthocyanins. This work shows L. plantarum can be utilized for bioprocessing of SB and CB in order to potentially improve their sensory values. 2018 Global Food Science Student Competition 35

Determination of mycotoxins by immunochemi- O15 cal methods of analysis in food

Olga Savvina, M.V. Lomonosov Moscow State University (Russia)

Mycotoxins are toxic secondary metabolites produced by filamentous fungi. The contamination of mycotoxins in food and feed products has been recognized to be an important safety issue for human and animal health. In the context of food safety, nuts and dried fruits nowadays are also considered as potential source of mycotoxins. Considering that mycotoxins are generally stable compounds and could not be destroyed completely during food-processing operations, preven- tion of contamination is identified as main issue. Currently, screening is increas- ingly find use biochemical, and immunochemical methods based on the use of antibodies as a specific recognition bioreagents. Along with good common enzyme linked immunosorbent assay (ELISA), more and more widely used method is fluorescence polarization immunoassay (FPIA). These methods help to monitor of many toxic substances in large number of samples and carried out quickly, easily, cheaply, with possible detection of the one or more substances. That is why the use of immunochemical methods of analysis, such as ELISA and FPIA, is the most promising for solving this problem. Thus, the aim of our work is to optimize the determination of mycotoxins by ELISA and FPIA. We selected antibodies and a tracer for the FPIA, and then we constructed a calibration curve and determined the sensitivity of this method in water. Then, the optimal sample preparation for spiked nuts samples was selected and a calibration curve was constructed considering the matrix effect. After that, the analysis of spiked nuts samples was performed by ELISA and the sensitivity of both methods was compared. Enhancing iron and zinc bioavailability, and O16 functional properties of maize using alkaline cooking and soaking method

Onu Ojonugwa Ekpa, Wageningen University & Research Center (the Netherlands)

To date, the nutritional quality of maize-based foods in Sub-Saharan Africa (SSA) is low when compared to Mexico, where maize originates. In Mexico, more than 70% of processed maize is produced using a thermoalkaline method known as nixtamalization, a technique in which maize is cooked and soaked in water containing calcium hydroxide (Ca (OH) 2). This process has been used for centuries and is the basis for nutritional enhancement and a large diversity of maize-based food. Unfortunately, this processing method for maize is not known in Africa; from about 1500 onwards the continent has connected to maize origin through its agronomy but not through its processing technology. Adaptation of alkaline cooking can help to fight malnutrition (especially micronutrient deficiency – iron and zinc), which are still major public health burden. The method can help to widen options for processing of bread and snacks from maize since SSA still relies on expensively imported wheat. Nixtamalization can also be introduced as a processing step in the production of many traditional SSA foods like ogi, a popular fermented porridge from West Africa and munkoyo, a flavoured fermented drink from Southern Africa. The study aims to assess the effects of different local alkaline salts in SSA on polyphenol profile, phytate content and the bioavailability of iron and zinc in raw maize and maize cooked at varying temperatures. And further, determine the physicochemical and functional proper- ties of the thermoalkaline treated maize. The contents of Fe and Zn will be assayed and the bioavailability of these minerals after enzymatic in vitro digestion (INFOGEST) will be determined by flame atomic absorption spectrom- etry, while the phytate and polyphenol content (ferulic and ρ-coumaric acid) will be determined using HPLC. Followed by functional properties analysis using Differential scanning calorimetry (DSC), rheometry and microscopy. 2018 Global Food Science Student Competition 37

Controlled-release of polyphenols from cryocon- O17 centrate blueberry juice inside biopolymer micro- gels under simulated gastrointestinal conditions (SGC)

Patricio Antonio Orellana Palma, Universidad del Bío-Bío (Chile)

Blueberries have been noted due to their high bioactive compounds content, which provide proven health benefits. However, different factors accelerate their degradation, causing a decline in consumer benefits. Therefore, it is important to find methods for protecting these bioactive compounds. In this study, we examined centrifugal filter cryoconcentration to obtain a concentrate (CC) from blueberry juice (BJ) and encapsulation by dripping method as technologies to protect solutes and polyphenols (PP) inside biopolymer microgel beads on the digestion using an in vitro static SGC model (mouth, stomach and intestinal phases). First, the control beads (without BJ or CC) presented significant differences in diameter (≈3.8 mm) compared to the beads with samples. The dripping method allowed an efficiency of 72% and 55% for BJ and CC, respec- tively. In physicochemical results, BJ showed 10 °Brix and ≈800 (mg GAE/100 g d.m.) and CC showed ≈35°Brix, equivalent to 4.1 times the initial PP concentra- tion (86% retention). In mouth phase, the beads presented an increase in diame- ter, since there is adsorption of simulated saliva onto surfaces beads and not presented a significant PP loss in FBJ and CC. In stomach phase, the beads were reduced in diameter due at low pH that produced the reduction in the electrostatic repulsion. The efficiency and PP decreased significantly, since the beads were degraded (50% and 35% of efficiency for FJ and CC, respectively). Finally, in intestinal phase, the bead increases their diameter due to the change in pH medium (neutral pH) with a lower loss of FBJ and CC (efficiency: 42% and 30%, respectively) than stomach phase. We concluded that centrifugal filter cryoconcentration allowed obtaining a CC with high solutes and PP, and the encapsulation protects the PP during the SGC phases, and thus, the PP could be distributed efficiently by the body. Oral administration of pyroGlu-Leu increases O18 production of antimicrobial peptides, Rattusin, and improves high fat diet-induced dysbiosis in rats

Saki Shirako, Kyoto University (Japan)

Pyroglutamyl leucine (pEL) is a peptide, present in enzymatic hydrolysates of food proteins and in Japanese fermented foods such as Japanese rice wine (sake) and salted soy paste (miso). It has been demonstrated that administration of very low dose pEL (0.1-1.0 mg/kg body weight) attenuates DSS-induced colitis and the colitis-induced dysbiosis. After administration of pEL, the level in small intestine increased, while not in colon. Therefore, it is unlikely that pEL directly affects colonic microbiota. The objective of this study was to elucidate the mechanism of attenuation of dysbiosis by pEL. We focused on effects of pEL on production of host antimicrobial peptides in small intestine. Wistar/ST rats were divided into four groups and fed normal or 60% high fat diet. The rats were received vehicle or 1.0 mg/kg body weight of pEL for 5 weeks. DNA was extract- ed from the feces, and population of two major phylum; Firmicutes and Bacteroi- detes were quantified by using qPCR. High fat diet significantly increased the ratio of Firmicutes/Bacteroidetes, indicating it induced dysbiosis. Administration of pEL significantly suppressed the high fat diet-induced dysbiosis. Proteins in the 30% acetic acid extract of ileum were fractionated by SEC and followed by reverse HPLC-MS. Fifty seven proteins with different molecular weight were detected. Among them, one protein significantly increased by administration of pEL, which was identified as α-defensin on the basis of mass and Edman degra- dation analyses. α-defensins are major antimicrobial peptides and form molecu- lar family. In addition, LC-MS/MS analysis of the tryptic digest of inner content of small intestine revealed that peptides, which can be derived from Rattusin, a member of α-defensins, increased by administration of pEL. These findings indicate that oral administration of pEL increases the production of Rattusin into intestinal tract, which attenuates high fat diet-induced dysbiosis. 2018 Global Food Science Student Competition 39

Egg White Hydrolysate (EWH) effect in insu- O19 lin-sensitive tissues of High Fat Diet (HFD) - induced insulin resistant rats

Stepheny Carneiro de Campos Zani, University of Alberta (Canada)

Type 2 diabetes and hypertension are chronic diseases that lead to complica- tions when not treated properly. Approaches that can tackle both diseases and cause minimal side effects are desired. Bioactive peptides are short amino acid sequences that exert benefits beyond their nutritional value, improving health. Egg is nutrient dense and egg white is a rich source of bioactive peptides. Egg white peptides and hydrolysates have been shown to reduce blood pressure, inflammation and fat mass. We aimed to test the potential of EWH supplementa- tion to block insulin resistance (IR) development in HFD-fed rats. Sprague-daw- ley rats were fed HFD for 6 weeks and then divided into two groups, HFD and HFD+4% EWH for another 6 weeks. Insulin signalling and renin angiotensin system (RAS) components were studied by western blot, inflammatory markers by ELISA, and adipocyte size by histological analysis. EWH previously improved glucose tolerance and insulin sensitivity. Enhanced insulin signalling (Akt phosphorylation) was detected in muscle and white adipose tissue (WAT) in EWH treated animals. RAS components (angiotensin II receptor 1 (AT1R), AT2R, angiotensin converting enzyme (ACE), ACE2) abundance presented minimal changes, but there was increased AT2R in liver and WAT after EWH supplemen- tation. Liver gluconeogenesis enzymes did not change. EWH reduced adipocyte size in epidydimal and retroperitoneal WAT, despite no changes in tissue inflam- matory cytokines. Our work has shown that EWH has potential to affect insulin signaling and improve glucose tolerance; moreover, we hypothesize that EWH may be acting through adipose tissue to improve insulin sensitivity in HFD animals. However, EWH mechanism of action remains to be elucidated. Our study showed the potential of EWH as a functional food/nutraceutical ingredient for the prevention of HFD induced IR. Grants: Alberta Livestock and Meat Agency, Egg Farmers of Canada, and the Natural Sciences and Engineering Research Council of Canada. Comparative study on bionanocomposite fibers O20 and films for food packaging applications: an antimicrobial ecofriendly futuristic approach

Vivek Kumar Pandey, University of Reading (UK)

In the present study with an aim to develop an ecofriendly antimicrobial packing material that can deter the degradation of packed food items thus extend the product shelf-life, spherical stable silver nanoparticles (AgNPs) of size 60nm to 150 nm were synthesized using a single-step green method by mixing silver nitrate and aqueous extracts of medicinal plants Ocimum tenuiflorum (Tulsi). The plant extracts acted both as the reducing and stabilizing agent for the synthesis of AgNPs. The synthesized nanoparticle was incorporated with 10%, 5% and 3% of biodegradable polymeric materials Polyvinyl alcohol (PVA), Polyvinyl pyrroli- done (PVP), Polylactic acid (PLA) and their blend solutions containing (0.1% - 0.05%) of biologically active agent curcumin for the formation of films and nanofi- bers via solution casting and electrospinning technique under appropriate conditions respectively. Both the synthesized films and nanofibers showed biofunctionality and antimicrobial property against gram-positive and gram-nega- tive bacteria. Nanofibers showed greater antimicrobial property against all select- ed microorganisms probably because of higher surface area and release rate. UV-visible spectrometry, zeta potential and DLS technique were used to analyse the release profile of active constituent, stability and average AgNps size respec- tively. SEM, FTIR, contact angle analysis was done to know the nature and morphology of bionanocomposite films and fibers. The formed bionanocompos- ites opens scope for a new food packaging materials with improved mechanical and antimicrobial properties in which nano-sensors can also be incorporated for traceability and monitoring the condition of food during transport and storage. 2018 Global Food Science Student Competition 41

Elucidation the influence of “-TXAP-” motif on O21 the thermostability behavior of levansucrase

Stepheny Carneiro de Campos Zani, University of Alberta (Canada)

Levan is a kind of fructan composed of fructose by β-(2, 6) linkage and has been applied as thickening agent and colloidal stabilizer in the cosmetic, medicinal and food industries. The levan-type fructooligosaccharides can be absorbed in the human body as important prebiotics promoting the growth of Lactobacillus and Bifidobacterium. Compared with inulin, another fructan with β-(2, 1) linkage, levan can hardly be extracted directly from plants and microbial levansucrase (LSase) can efficiently catalyze the formation of levan and levan-type oligosac- charides from abundant and inexpensive sucrose. Previously, a novel levan-pro- ducing but weak thermostable LSase was characterized from Brenneria sp. EniD312. To improve the thermostability, the enzyme was further engineered using the site-directed mutagenesis based on solved crystal structure. The designed mutated residue was glutamate in position 404 that exactly located in the “-TXAP-” motif. The thermostability was evaluated with half-life of the enzyme and structural melting temperature (Tm). As a result, the Tm value of mutant E404L was prominently enhanced by 2.83 °C and the half-life was drastically increased by 12.5-, 1.3- and 1.1-fold at 35, 45 and 55 °C respectively. The other four variants E404W, E404V, E404I and E404F also showed a pronounced increase of the Tm value and a higher thermostability compared with the wide-type enzyme. This work might propose some new insights into the mecha- nisms of thermostabilization and could be applied to other LSases. Based on the thermostability result, these variants showed a great potential to provide better performance than the wild-type LSase in the industrial production of levan and levan-type oligosaccharide. Lactobacillus plantarum combined with glycerol O22 monolaurate helps to improve serum lipids and weight loss and regulate inflammation in mice

Yang Li, Zhejiang University (China)

Glycerol monolaurate (GML) is a naturally occurring fatty acid widely utilized in food. In our previous study, the strain L. plantarum ZJUFT17, isolated from Chinese sourdough, was found to significantly improve weight loss in mice which were fed low-fat diets combined with GML. In this study, the exogenetic Lactoba- cillus plantarum strain was further investigated for its potential to improve the dysbiosis in mice induced by high-fat diet (HFD). The strain L. plantarum ZJUFT17 was intragastrically administrated to male C57BL/6J mice (2-5 × 108 cfu/mouse/d) which were fed high-fat diet with or without GML for 10 weeks. The body weight of the mice was determined every week. The serum lipids including total triglycerides (TG), total cholesterol (TCHO), high-density lipoprotein choles- terol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were profiled. Serum levels of the some cytokines were also determined. High throughput sequencing analysis was performed to analyze the gut microbiota in mice. The results indicated that the administration of the L. plantarum ZJUFT17 combined with GML significantly suppressed the HFD-induced increase in body weight (9.79±0.32 vs. 11.19±0.37, p<0.01) and epididymal fat weight gains. L. plantarum ZJUFT17 significantly reduced the levels of plasmatic triglyceride (TG), TCHO, LDL-C, atherogenic index and insulin resistance in mice. Moreover, L. plantarum ZJUFT17 combined with GML significantly downregulated the circulating levels of serum interleukin-1β and tumor necrosis factor-α (TNF-α). As for the gut microbiota, the composition was significantly different in L. plantarum ZJUFT17-treated mice in comparison with the control group. Our results showed that L. plantarum ZJUFT17 combined with GML was able to attenuate the body weight gain of diet induced obese mice, lower the level of serum TNF-α and improve the serum lipid profile. The mechanism of action of L. plantarum ZJUFT17 combined with GML to improved body weight loss still needs to be further investigated. 2018 Global Food Science Student Competition 43

Lipid composition modulates the intestine diges- O23 tion rate and serum lipid status of different edible oils: a combination study between in-vitro and in-vivo

Zhan Ye, Jiangnan University (China)

The objective of the present study was to investigate the connection between lipid composition and the digestion and absorption differences of different lipids. Five typical edible oils (Palm oil, PO; Leaf lard oil, LO; Rapeseed oil, RO; Sunflower oil, SO; Linseed oil, LINO) were selected to conduct in-vitro digestion experiment in considering the lipid digestion extent and hydrolysis rate before analyzing the fatty acid composition and TAG profiles using GC and UHPLC-Q-TOF-MS/MS. Meanwhile, the postprandial lipid absorption status after gavage administration was examined by adult male Sprague-Dawley rats in the special respect of analyzing the serum lipid profiles. The Pearson correlation analysis between lipid fatty acid composition and serum lipid profiles were also detailedly conducted. Results showed that the maximum FFA release extent decreased in the order PO> RO > LINO> SO> LO, and the FFA release apparent constants were PO> SO≈ RO> LO≈ LINO, which suggested that fatty acid species and the location of fatty acids within TAGs molecules could significantly affect the lipid digestion rates in the gastrointestinal tract, short chain saturated fatty acids located in the Sn-1, 3 position could favor lipid digestion process. PO and LO both showed to be more likely to affect serum TG level and LDL-C: HDL-C ratio compared with RO, SO and LINO. Significant positive correlation could be observed between saturated fatty acids (SFA) (i.e. C16:0 and C18:0) and LDL-C level and LDL-C/HDL-C ratio, however, UFA/SFA ratio was negatively correlated with serum LDL-C level and LDL-C/HDL-C ratios. These results indicated that fatty acid composition and TAG profiles may first influence the digestion rate, then the serum lipid profiles, which further confirmed that lipid composition could modulate the digestion and absorption status under the gastrointestinal conditions. The above findings may provide some basic under- standings of the connections between lipid composition and their nutritional and functional properties. Accurate monitoring of living and total bacterial O24 populations in milk to predict cheese defects

Zhengyao Xue, University of California, Davis (USA)

Milk and cheese are microbial ecosystems that can harbor diverse bacterial communities and therefore are vulnerable to spoilage and other defects. Cheese defects constitute a considerable burden to the dairy industry, among which slits are one of the most common concerns for Cheddar cheese. To advance the goal of producing cheese free of slit defects, we employed high-throughput DNA sequencing targeting 16S rRNA genes to understand how bacterial communities of raw and pasteurized milk affect the cheese quality. Included in our DNA sequencing approach is the capacity to distinguish between living and total bacteria by the application of propidium monoazide (PMA). Examination of Cheddar cheese samples showed a steady decline in alpha diversity of non-starter bacteria during the 120-day aging period. Compositional changes were also observed such that Streptococcus and Pseudomonas proportions decreased and Lactobacillus and Bacillus increased towards the end of aging. Comparisons between matched milk and cheese samples indicated cheese defects could be associated with the bacterial communities in pasteurized milk. Cheese that contained slits was made from milk harboring fewer contaminating bacterial cells but a larger number of species compared to milk that resulted in high-quality cheese. The presence of Bacillus, Brevibacillus, Corynebacterium, Lactobacillus and Turicibacter in pasteurized milk were also correlated with slits in cheese. The abundance of these genera were also highly dependent on equipment-cleaning schedules and their proportions decreased over 3-fold immediately after cleaning. Overall, our findings show that the slit defects might be due to a subpopulation of bacterial strains that survive milk pasteurization (HTST) in low abundance but persist and remain metabolically active during cheese fermentation. This work contributes to our understanding of bacterial population dynamics in dairy processing facilities and provides opportunities to modify cleaning and processing protocols to ensure the consistent production of high-quality dairy products. 2018 Global Food Science Student Competition 45

Prediction of Antimicrobial Resistance (AMR) in O25 foodborne salmonella spp. by Whole Genome Sequencing (WGS) and its genotype-phenotype discordances

Zwe Ye Htut, National University of Singapore (Singapore)

With the advent of whole genome sequencing (WGS), it is now possible to determine a full complement of resistance determinants and therefore, predict the phenotypic antimicrobial resistance (AMR) of the pathogen from its genotype. However, a major drawback of the genotypic method is that the underlying genetic mechanism, appropriate resistance markers and optimum prediction algorithms should be known and validated for different classes of antibiotics in different pathogens before it can be reliably used. The study explored the suitability of various resistance markers and optimum prediction algorithms towards 31 antibiotics from 13 different classes in Salmonella spp. ResFinder 3.0 was used to determine the resistance determinants from WGS data and had the genotypically predicted AMR profiles compared to the phenotypic AMR determined by broth microdilution. Initially, the overall concordance was 90.1% and the two classes with the lowest concordance were β-lactam + β-lactamase inhibitor (66%) and fluoroquinolones (75.8%). Upon adjustments in resistance markers and algorithms, the overall, β-lactam + β-lactamase inhibitor and fluoroquinolones concordance improved to 95.4%, 90.3% and 91.7%, respec- tively. Heteroresistance to ampicillin, augmentin, colistin and fosfomycin contrib- uted to false negative errors whereby phenotypic AMR cannot be predicted genotypically by WGS. According to these results, WGS should not yet complete- ly replace the phenotypic testing methods but should only be used to comple- ment the existing testing protocols until further validation studies are carried out. This study also highlights the heteroresistance phenomenon as a significant challenge to predicting AMR with WGS in the future.

2018 Global Food Science Student Competition 47 Poster Abstracts

Synthesis of molecular imprinted polymer for the P01 separations and purification of selected flavo- noids

Aasifa Memon, University of Sindh, Jamshoro (Pakistan)

Naringenin is a flavanone found in many citrus fruits, has been proven to possess anti-inflammatory, antioxidant, and free radical scavenger properties. In this study, synthesis of cellulose based molecularly imprinted polymeric gel (MIPG) and non-imprinted polymeric gel (NIPG) was carried using naringenin as a template molecule, histidine and polyvinyl alcohol as a functional monomer and monomer, respectively; while NIPG was synthesized without template. The characterization of synthetic materials was done by FTIR, SEM and Swelling test. The swelling study showed that the porosity, swelling degree and % swelling of MIPG are greater than the NIPG. The adsorption capacity and release study of MIPG was determined at different pH, (i.e. 4, 7) and water. Adsorption studies revealed that MIPG is extremely selective for naringenin with outstanding adsorption capacity. The result showed that the adsorption capacity of MIPG was higher in phosphate buffer of pH 4 than pH 7 and water. The release study showed that the release of naringenin from MIPG at phosphate buffer of pH 4 is higher than pH 7 and water. The adsorption results showed that naringenin-im- printed polymeric gel has higher adsorption capacity in comparison with non-im- printed polymeric gel. The SEM study showed that the naringenin imprinted polymeric gel has macroporous morphology. The polymer showed fast kinetics and follows a pseudo-second-order kinetic model very well (R2 =0.9989). The MIPG showed selectivity over the homologues of naringenin with imprinting factor i.e. 11.2, 10.0, 1.04 and 1.20 for naringin, hesperdin, quercetin, morin, rutin and catechin respectively. HPLC-DAD technique has been used for quantifica- tion of naringenin in trace levels from real samples of citrus fruits (i.e. grapes fruits and limes). Moreover, the synthesized MIPG can be easily regenerated and repeatedly used without loss of efficiency. The successful MIPG provided innova- tive opportunity for the encapsulation and release of selected antioxidants. Molecular characterization of Salmonella enterica P02 isolated from food and their inactivation by essential oils in poultry minced meat

Abdelaziz Ed-Dra, Moulay Ismail University Faculty of Sciences (Morocco)

Contamination of food product by pathogenic bacteria has a major concern worldwide. Salmonella is one of the most important food-borne pathogens, contaminating a wide range of food products causing several and sever outbreaks. The aims of this study were to isolate, identify and characterize Salmonella from Food. Then, the inactivation of isolated Salmonella in poultry minced meat was studied using essential oils. 34 Salmonella isolated from food were characterized using conventional culture, biochemical and serological methods. Molecular methods were performed to evaluate the presence of virulence genes (invA, orgA, sitC, sipB, spiA, iroN, sifA and spvC) using Simplex or Multiplex PCR and to sequence 16S rRNA gene for phylogenetic analysis. The susceptibility to 24 selected antibiotics was also studied, and essential oils were used to study the inactivation of multi-resistant Salmonella in poultry minced meat. All isolated Salmonella were resistant to at least one antibiotic, and 44% of them were multi-resistant. The molecular analysis showed that all isolated Salmonella were positive for invA, orgA, sitC, sipB, spiA, iroN and sifA genes but negative for spvC gene. The phylogenetic analysis of 16S rRNA sequences grouped Salmonella isolates into three clusters and three sub-clusters. However, the essential oil of Thymus vulgaris was the most effective against multi-resistant Salmonella in poultry minced meat. In this study, we conclude that essential oils can be used in industrial food processing as a bio-preservative to eliminate the pathogenic bacteria and to extend the shelf life of food products. 2018 Global Food Science Student Competition 49

Adaptation and acceptability of vegetable soy- P03 bean in Uganda

Albert Tsindi, West Africa Centre for Crop Improvement (Ghana)

Vegetable soybean (Glycine max (L.) Merr.) is a specialty soybean, harvested as a vegetable when the seeds are immature (R6 stage) and have expanded to fill 80 to 90% of the pod width. Despite its high nutritional value, mainly high protein, high digestibility and being reported to be widely adapted to African conditions, little is known about vegetable soybean (Glycine max (L.) Merr) in Uganda particularly its adaptation and Acceptability in Uganda. This research was aimed at introducing and assessing the adaptation and acceptability of vegetable soybean genotypes in Uganda. A total of 21genotypes were planted in Uganda, for two consecutive seasons; Genotypes PI615437-B had the highest number of pods, while AGS 329 matured early (64 days). Only AGS 292, AGS 329 and AGS 338 had a 100 seeds weight above 30g. G10427 was the ideal genotype in terms of adaptation and stability for fresh seed yield, with mean yield of 4281kg/ ha; followed by G2843 with 4039kg/ ha. PI615437-B came third with fresh seed yield of 4024kg/ ha. The least stable and adapted genotype was AGS 329 with only 1609kg/ ha. Nakabango 1 and MUARIK 1 were the most discriminative and representative environments. Based on seed size, 6 genotypes were assessed for acceptability among farmers and consumers in four regions of Uganda. G50 was ranked first in flavor whilst AGS 329 was ranked first for sweetness. Genotype AGS 329 was the most preferred with an overall rank sum index of 7. It is recommended that G10427 be used as a test genotype, which can be improved to produce a variety with good attributes, especially large seed, high yield and adaptability in Uganda. More research needs to be done on the accept- ability of vegetable soybean in Uganda from a larger sample for better inference to the needs of consumers. Conceptual framework for improvement of farm- P04 ers’ capability to benefit from agri-food value chains

Alen Mujčinović, University of Sarajevo, Faculty of Agriculture and Food Sciences (Bosnia and Herzegovina)

The purpose of the study is to create easy-to-use decision support tool aimed for SME’s and farmers involved in the agri-food value chains at emerging econo- mies. The study combines literature review and empirical case studies in order to develop a framework/tool designed to help the value chain actors and policymak- ers to promote policies which support strengthening of farmer’s market position. The study is exploratory in nature. The literature review and analysis of two value chains (case studies) was used to deliver a conceptual framework which enables easy assessment of farmer’s abilities to capture value chain benefits in various types of GVC. Two empirical case studies included 50 SME’s and farmers. Positive externalities experienced by value chain actors are highly dependent on capabilities of value chain actors (internal and external) and its specific type of governance. Predominant type of value chain governance in agri-food sector is a hierarchy, within which farmers have little to none decision making power due to lack of leverage. The inability of farmers to create new values and innovate in hierarchy type value chains is impairing their motivation to grow and take a more active role in the value chain. The adoption of the framework will have impact on academic, policymakers and value chain actors, helping them to have a fast track, easy-to-use tool for initial fact retrieval as a basis to develop and implement effective policies and governing practices which will identify and open tailor-made business opportunities for small farmers and decrease risk of value chains failure. 2018 Global Food Science Student Competition 51

Antimicrobial effects of chemicals, alone or in P05 combination with an alkyl polyglycoside surfac- tant, against inoculated bacterial populations on beef carcass surface tissue

Brianna Colleen Britton, Colorado State University (USA)

The U.S. beef industry continues to seek out antimicrobial treatments that can effectively reduce pathogen contamination on carcass surfaces during the slaughter process. Surfactants may decrease the surface tension of these antimicrobials, allowing them to better penetrate the irregular surfaces of beef products. A study was conducted to determine whether the addition of a nonionic alkyl polyglycoside surfactant to various chemical solutions enhances their antimicrobial effects against inoculated bacterial populations on beef carcass surface tissue. Pieces (10 ´ 10 cm2) of prerigor beef carcass surface tissue were inoculated (6 log CFU/cm2) on the adipose side with a five-strain mixture of non-pathogenic Escherichia coli (surrogates for Shiga toxin-producing E. coli and Salmonella). Inoculated samples (n = 10) were left untreated (control) or were spray-treated (10 s, 20 psi) with water, peroxyacetic acid (PAA, 400 ppm), a sulfuric acid and sodium sulfate blend (SSS, pH 1.2), or PAA (400 ppm) acidified with pH 1.2 SSS (aPAA), with and without the addition of a proprietary nonionic alkyl polyglycoside surfactant (DB, 0.5%). Untreated and treated samples were microbiologically analyzed 5 min post-treatment and after 24h (4°C) for surviving Enterobacteriaceae populations. Data were analyzed using the Mixed Model Procedures in SAS. All the spray treatments evaluated in the study effectively (P < 0.05) lowered initial inoculated E. coli populations (6.1 log CFU/cm2) by 0.4 to 1.7 log CFU/cm2. The PAA and aPAA treatments, with and without DB added, were the most effective treatments (P < 0.05), reducing initial populations by 1.4 to 1.7 log CFU/cm2. A significant (P < 0.05) interaction was obtained between antimicrobial treatment and addition of DB; however, numerically, the PAA and aPAA treatments without DB added were only 0.3 log-units lower than the same treatments with surfactant addition. Specific enrichment of anti-inflammatory lipids in P06 microalgae biomass for therapeutic and nutra- ceutical applications

Cody Watson Yothers, University of California, Davis (USA)

The sustainable production of microalgae for both human and animal food sources is an emerging industry. Microalgae naturally accumulate bioactive co-products that have therapeutic and nutraceutical applications. We have investigated the production of one class of valuable co-product; physiologically active fats derived from the oxidation of polyunsaturated fatty acids (PUFAs), or oxylipins. Oxylipins regulate diverse biological functions such as inflammation, cell proliferation, and pain perception. There is a particular therapeutic interest in epoxy-lipids derived from PUFAs such as eicosapentaenoic acid (EPA) and arachidonic acid (AA) due to their activity in inflammation and resolution pathways. In addition, many oxylipins are expensive to produce using synthetic means or enzymatically by fermentation. In this study, we describe the develop- ment of analytical methods to measure oxylipins in microalgae using high perfor- mance liquid chromatography mass spectrometry. Using these methods, we make the first report of microalgae treatment conditions which specifically enhance their production of oxylipins. The microalgae strain used in this study is an industrially relevant marine diatom that can accumulate up to 60% g lipids/g algae, including high amounts of the omega-3 PUFAs. Treatment of a small molecule chemical trigger to the microalgae during environmental nutrient stress increased the accumulation of oxylipins by up to 400% and the specific oxylipin species observed are EPA derived epoxy-lipids (>80% of total). The synergistic approach of utilizing abiotic stressors and a chemical trigger to enrich the oxylipin content of microalgae biomass uses methods congruent with current industrial cultivation practices. This system provides a foundation for studying the mecha- nisms of oxylipin formation in microalgae and the development of a biological production route for specific oxylipin species. 2018 Global Food Science Student Competition 53

Dysidea avara as a natural source of a potent P07 free radical scavenger – an EPR study

Đura Nakarada, University of Belgrade (Serbia)

Avarol is a sesquiterpenoid hydroquinone isolated from the marine sponge Dysidea avara. It is structurally similar to zonarol, a secondary metabolite of a number of marine algae that are commonly used as a food. This marine natural product possesses a plethora of biological activities with antioxidant, antiradical, neuroprotective and anticancer being the paramount ones. At the same time, avarol can cross the Blood-Brain Barrier (BBB), and is proved to be non-cytotoxic for healthy cells of human origin. Herein, Electron Paramagnetic Resonance (EPR) spectroscopy technique, using spin-trap 5-(Diethoxyphosphoryl)-5-meth- yl-1-pyrroline-N-oxide (DEPMPO), was employed to perform a kinetic study of avarol’s scavenging activity towards ˙OH and ˙O2¯ radicals. These free radicals are among the most reactive oxygen species, causing serious damage to the cells in a number of pathological conditions. ˙OH radicals were generated in Fenton reaction, whilst ˙O2¯ radicals were generated using riboflavin/light gener- ating system. The obtained results indicate that avarol successfully removes ˙OH and ˙O2¯ radicals for 91.1 and 92.7 %, respectively. Consequently, it may be considered as a unique free radical scavenger capable of exhibiting a broad range antiradical activity, i.e. towards other reactive oxygen and nitrogen species. Actually, this marine natural product is much likely to provide the platform (lead compound) for development of new drugs, particularly those acting within central nervous system. Since D. avara represents an edible but endangered invertebrate species, it should be intensively farmed in situ for using as a resource of dietary (humans) and feed (marine fauna) supplements of extraordinary quality inspired by the World Sea. Postharvest quality of strawberry as affected by P08 individual and combined mild thermal treatments and pulsed UV light

Eunice Valentina Contigiani, Universidad de Buenos Aires(Argentina)

Fungal development limits storage life of strawberries leading to great economi- cal losses. Thus, there is a need for postharvest preservation strategies alterna- tive to synthetic fungicides. This work investigated the effect of pulsed light (PL) and mild thermal (TT) treatments, applied as single factors or in combination, on fungal spoilage, mechanical properties, bioactive compound contents and antioxidant capacity of strawberries stored at refrigeration temperatures. Straw- berries cv Albion were exposed to PL irradiation for 10 s (Xenon RS-3000B Steripulse-XL, 200-1100 nm, fluence: 11.9 J.cm-2) and/or immersed into sterile water at 46 ± 1 ºC under stirring for 2.5 or 5 min. Combination sequence was TT followed by PL irradiation. Treated fruit were compared against untreated ones throughout 12 days of storage at 5 ± 1 ºC. Data were analyzed by two-way ANOVA and MANOVA. The presence of macroscopic fungal growth was daily visually inspected and results were expressed as percentage of decayed fruit. Puncture test as well as anthocyanin content (pH differential method), phenolic content (Folin-Ciocalteu method) and antioxidant capacity (ABTS•+ assay) determinations were made after processing and throughout the storage. Combined treatments resulted more effective in preventing fungal decay than individual PL one but the most effective was individual TT of 5 min (2.5 % of infected fruit at day 8). TT of 5 min and its combination with PL improved the mechanical properties; but in those samples significant reductions in phenolics (~ 9.5 %) and anthocyanin contents (~ 19.8 %) were observed after 8 days of storage. However, TT of 5 min, unlike the combined treatments, did not show a significant reduction in TEAC values in relation to untreated fruit. These results showed that TT of 5 min is the most effective method to extend postharvest life of strawberry among the strategies evaluated. 2018 Global Food Science Student Competition 55

Diversified food culture of Pakistan: an opportu- P09 nity or dilemma

Fayyaz Salih Hussain, University of Sindh, Jamshoro (Pakistan)

Pakistani cuisine is rich, dept and delicious evolved from historical tradition. Pakistan has remained route for trade activities which has left its prints on food and gave ethnic flavors. Beside this, enormous natural resources, rich geograph- ical diversity, all seasons’ weather and massive ingredients gave unique taste, colour and aroma. Pakistani food is blend with vegetables, rice, meat curries and bread filled with colors touched with assortment of spices like coriander, ginger, cardamom and turmeric which not only add aroma but proven health benefits. Huge diversity, verge of increasing fast foods created confusion among popula- tion. What to eat/not to eat. Study provides anthropologic vs nutrient perspective of Pakistani cuisine. This study based on personal observations, group discus- sions, questionnaires from locals about eating habits and correlation of those recipes with nutrient intake. In this era of globalization, Pakistani cuisine has maintained its significance among the inhabitants /visitors. Traditional recipes are improved for today’s energy requirements. Grilled meat with baked wheat bread and salad is perfect for low fat intakes. Likewise, lentil thick soups with bread are rich in dietary fiber and proteins. Enormous fibrous bread prepared from wheat, barley and sorghum, or blend with chickpea flour, available for carbohydrates consumers. Super food like spinach, tomatoes along with okra, eggplant, pumpkin, yoghurt, dairy items are routine diet add vitamins, minerals and antioxidants. Colder region cuisine dominated with sheep meat, steamed recipes with rice or bread, low spices, oil free absolutely healthy and fit energy requirement for hilly lifestyle. Urban dishes are spices rich, additional ingredients, oily make perfect blend. Pakistani cuisine from routine diet in respective areas perspective is healthy; however, social stigma of vegetable vs meat or poor vs rich has results in unbalance. Therefore, health issues arise from adoption of food not appropriate for life style. Effect of natural antioxidants on inhibition of P10 parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao

Guangyi Gong, Shanghai Jiao Tong University (China)

The effects of three natural antioxidants (rosemary extract, tea polyphenol, and antioxidant of bamboo) on the levels of 16 polycyclic aromatic hydrocarbons (PAHs) and five oxygenated PAHs (OPAHs) in typical Chinese fried food youtiao were investigated, with synthesized antioxidant tert-butylhydroquinone (TBHQ) added to the frying oil for comparison. Soybean and palm oils were chosen as frying oils. The antioxidants were added to the frying oil in concentrations of 60, 120, and 180 mg/kg, and PAH and OPAH analysis was performed using GC-MS. Furthermore, the acid value, peroxide value, and polar components were detect- ed to evaluate the antioxidant effect. Compared to samples without added antiox- idants, the addition of TBHQ, rosemary extract, tea polyphenol, and antioxidants of bamboo reduced the total PAH and total OPAH concentrations by up to 30.30%, 23.47%, 11.38%, and 28.85%, respectively, for youtiao fried in soybean oil, and by up to 38.94%, 27.56%, 9.45%, and 39.26%, respectively, for youtiao fried in palm oil. The best inhibition was achieved by antioxidant of bamboo, which also showed good performance in slowing youtiao quality degradation. These results could inform good frying practice to improve the quality of fried food with low PAH and OPAH levels, and aid understanding of the new potential benefits of natural antioxidant extracts. 2018 Global Food Science Student Competition 57

Nutritional composition and antioxidant proper- P11 ties of Ethiopian underutilized indigenous okra (Abelmoschus esculentus) accessions

Habtamu Fekadu Gemede, Wollega University (Ethiopia)

Okra (Abelmoschus esculentus), a high nutritional potential, is one of the underutilized indigenous vegetables in Ethiopia. Lack of scientific information on the nutritional quality and antioxidant properties of okra is a major constraint in its utilization in Ethiopia. Despite its contribution to the nourishment and food securi- ty of the community, research attention given to better understand the seed diversity in nutrient and bioactive compounds for to improve okra varieties are limited. In line with this, the purpose of this study was to investigate the nutritional and bioactive compounds of underutilized indigenous okra Accessions. Eight pod accessions of okra were analyzed for proximate composition, minerals, anti-nu- trients, mineral bioavailability, phenolic compounds and antioxidant activities. The pods of okra accessions were collected from the pilot of Assosa Agricultural Research Center, Ethiopia. The analyses were carried out using different official standard procedures and analytical grade chemical reagents. The protein, fat, fiber, ash and total carbohydrate contents were: 10.25-26.16%, 0.56-2.49%, 11.97-29.93%, 5.37-11.30% and 36.66-50.97%, respectively. Calcium was the most abundant mineral (111.11-311.95 mg/100g db). The antinutritional factors identified in okra accession should not pose a problem to human health. The molar ratios of okra pods in this study were below the standard value. The pods of okra accessions had total phenol (mg GAE/g) ranges from 28.10-95.21 and total flavonoid (mg CE/g) 8.18-18.72. The EC50 values (mg/ml) of pods of okra accessions had DPPH scavenging 2.10-10.30; reducing power 1.20-4.20 and ABTS scavenging 0.31-1.33. The result indicated that Ethiopian okra contains essential nutrients and antioxidants as compared to the commonly consumed green vegetables in Ethiopia. Particularly, pods of OPA#6 accession contained a significantly high amount of nutrition (protein, calcium, iron) and rich source of natural antioxidants that could help to mitigate food insecurity and use as functional food applications. Use of essential oils from herbs to obtain innova- P12 tive sugar-based foods

Ioana Mădălina Nistor, University Lucian Blaga of Sibiu (Romania)

Parsley (Petroselinum crispum), dill (Anethum graveolens), fennel (Foeniculum vulgare), marjoram (Origanum majorana), lovage (Levisticum officinale) are used in culinary applications worldwide, especially as flavors in various main dishes. This research seeks to valorize the great potential of these herbs by developing innovative foods. The study is oriented on characterization and application of the essential oils from herbs in three sugar-based food matrices: dark chocolate, jelly and candy. Essential oils were obtained by hydro-distillation from herbs leaves. The antimicrobial action of essential oils on two microorganisms was investigat- ed: Escherichia coli ATCC 25922 and Salmonella anatum ATCC 9270 by using the Kirby-Bauer method, modified for flavors. The method has the steps: adding of 1 ml of inoculum in sterile Petri dishes, pouring of cultivation substrate, adding of a sterile disc impregnate with essential oil, incubation at 35C and measure- ment of the inhibition area. Dark chocolate, gelatin-based jelly and candy were obtained first in the lab, cooled at 50oC (the chocolate and the jelly) and 70oC (the hard candy) and then essential oils were added. The hedonic test with a scale from 0 to 9 on 100 Romanian consumers was used to analyze sensorial the products. The antimicrobial activity of essential oils against E. coli increases in order: lovage< fennel< dill< parsley< marjoram and against S. anatum increases in order: lovage< parsley

‘In situ’ fluorescent detection of gliadins, LMW P13 glutenins, and HMW glutenins in wheat dough using antibodies-quantum dots complexes

Jose Carlos Bonilla Oliva, Purdue University (USA)

The role of the gluten proteins, gliadins and glutenins, in affecting the quality of wheat products by forming a network with unique viscoelastic properties is well known. New available molecular biology and nanotechnology tools such as specific antibodies conjugated with nano-fluorescent quantum dots (QDs) have enabled researchers to study gliadin distribution in dough mixing and bread. We have developed specific antibodies for HMW and LMW glutenins using their proteomic information. The antibodies were found to be specific to each subunit by Western immunoblots. QDs were conjugated to carbohydrates groups found in the tails of the antibodies by a site-click conjugation, a method that preserves antibodies integrity. Fluorescence-Link Immunosorbent Assays tested the successful QDs conjugation. These new antibodies-QDs conjugates enabled us to perform fluorescent tracing of all major gluten fractions, gliadins, LMW gluten- ins, and HMW glutenins simultaneously by using QDs with three different emission wavelengths. Dough samples were stained with the antibodies-QDs conjugates and the samples were analyzed under a Zeiss LSM 880 confocal microscope. The collected fluorescent images display the ‘in situ’ localization of the three different gluten fractions among the starch matrix in dough for the first time in food science research. The relative intensity of each quantum dot color in areas where two or more of the gluten fractions were present was obtained with the co-localization tool in the ZEN Black software, which allowed us to study each gluten fraction distribution by itself, and the interactions of the three fractions in the dough. Visualizing and understanding the distribution of the gluten fractions during different dough processes will advance our understanding of the mecha- nism of dough development and will improve the state of knowledge in cereal science which will eventually lead to an improvement in the quality and an extent in the variety of wheat-based food products. Effect of radio frequency (RF) on the sterilization P14 and heating uniformity of canned pineapple

Ke Wang, Northwest A&F University (China)

The canned pineapple can effectively reserve the taste of the pineapple, and can be stored for a long period of time in natural condition. However, it is difficult to avoid the loss of utrients in traditional sterilization methods. In the present study, RF heating was applied to improve heating uniformity for sterilization of canned fruit. This paper is focused on the effects of radio frequency (RF) on the steriliza- tion and heating uniformity of canned pineapple. The results showed that cold spots were located at the center of the bottom of the can, and end-point tempera- ture of heating between highest and lowest reached more than 15oC in the process of RF heating. Water-bath RF heating could effectively improve the heating uniformity, whose optimum uniformity was obtained at an electrode gap of 210 mm, fruit block chord length of 32mm and when initial sugar temperature of 80 oC, which led the difference in temperature down to 7 oC. Furthermore, the RF heating time was 3 min, which was 9 min with water-bath when the cold-spot heating temperature reached 80oC with the same bactericidal effect. The present results indicate the great potential of RF heating for the canned pineapple. 2018 Global Food Science Student Competition 61

Evaluation of quality parameters for fresh, used, P15 and recycled palm olein

Khor Yih Phing, Universiti Putra Malaysia (Malaysia)

Nowadays, recycled oil has emerged as a major food safety issue and reuse of recycled oil possesses a major threat towards the public health. Various studies have been conducted to detect the adulteration of used and recycled palm olein in refined, bleached, and deodorized palm olein (RBDPO). Polymerized triacyl- glycerol (PTG), oxidized monomeric triacylglycerols (oxTAG) such as epoxy, keto and hydroxy acids have been proposed as the potential indicators to track the adulteration. In this study, oil samples that had undergone controlled frying studies (fried with chicken breast meat and sliced potatoes) were refined using the common oil refining procedure in Malaysia. The quality parameters, such as PTG and oxTAG were evaluated among fresh, used, and recycled palm olein. PTG was determined by a combination of silica gel column and high-perfor- mance size exclusion chromatography (HPSEC). On the other hand, oxTAG was determined by a combination of derivatisation, solid-phase extraction (SPE), hydrogenation, and gas chromatographic techniques. No free fatty acids were detected in the recycled palm olein as they were completely removed from the refining process. There were no significant changes (p>0.05) in terms of diacyl- glycerol content between the used and recycled palm olein. For PTG, TAG oligomers and dimers showed a significant increase (p<0.05) after the refining process. The epoxy acids were also present at significantly higher (p<0.05) concentration in recycled palm olein compared to the used palm olein. Although there was a significant reduction (p<0.05) in the total oxTAGs concentration after refining, they were still present in the recycled palm olein even though the used palm olein had undergone the complete oil refining process. It is our hope that these analytical parameters can be used as quality indices to control the adulter- ation of used and recycled palm olein in RBDPO for the protection of consumers’ health and safety. Incorporation of fucoidan into bread and its impact P16 on dough development, bread quality, antioxidant activity and anticancer activity

Koh Hui Si Audrey, NUS Graduate School for Integrative Sciences and Engineering, National University of Singapore (Singapore)

Fucoidan refers to a group of sulfated polysaccharide from brown seaweed, with bioactive properties such as antioxidant and anticancer activity. In the recent years, fucoidan has gained increased popularity among researchers as a functional ingredient. Moreover, fucoidan may have the potential to improve dough and bread quality. The objectives of this project were to investigate the impact of fucoidan from Undaria pinnatifida on dough and bread quality, and to quantify the antioxidant and anticancer properties of fucoidan fortified bread after baking. Fucoidan was incorporated into dough and baked bread at 0.0%, 0.4% and 0.8% w/w flour weight. The impact of fucoidan on dough quality was investi- gated through the determination of disulphide bond density, changes in gluten secondary structure via ATR-FTIR (Attenuated Total Reflectance Fourier Transformed Infrared spectroscopy), rheofermentometer analysis and dough biaxial extensibility test. The impact of fucoidan on bread quality was investigated via texture profile analysis, crumb grain feature analysis, determination of specif- ic volume and moisture content. The antioxidant activity of fucoidan-fortified bread was determined using DPPH (1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-hydrazyl) assay and hydroxyl radical scavenging assay. The anticancer activity of fucoidan-fortified bread was determined via the methylthi- azolyldiphenyl-tetrazolium bromide (MTT) assay using MCF-7 breast adenocar- cinoma cell line. Fucoidan fortification resulted in significant changes in the secondary structure of gluten and overall increase in carbon dioxide produced and retained during proofing. Thus, fucoidan fortification resulted in significant increase in specific volume of bread, with significantly lower hardness and chewi- ness. In terms of antioxidant activity, both DPPH and hydroxyl radical scavenging activity of bread samples increased significantly with fucoidan addition. In terms of anticancer activity, after incorporating into bread, fucoidan retained its antican- cer properties on breast cancer cell line MCF-7. This study highlighted the potential of fucoidan to improve bread quality and impart antioxidant and antican- cer activities. 2018 Global Food Science Student Competition 63

Combining sequential windowed acquisition of P17 all theoretical fragment ion mass spectra (SWATH-MS)-based proteomics and chemomet- rics for authentication of commercially relevant shrimps

Lingping Hu, Ocean University of China (China)

Incorrect food labelling and deliberate or inadvertent adulteration of shrimps may occur due to their interspecies phenotypic similarities and carapace removal in their industrial processing. The purpose of this study was to identify six closely related commercial shrimp species belonging to the order Decapoda, these were: Penaeus mon odon, Metapenaeus ensis, Penaeus vannamei, Penaeus japonicas, Penaeus merguiensis and Fenneropenaeus chinensis. Proteome-level variations of shrimps were determined using trypsin-digested peptides by sequential window acquisition of all theoretical fragment ion spectra (SWATH) acquisition with a platform of ultra-high performance liquid chromatog- raphy coupled to high resolution quadrupole time of flight (UPLC-QTOF) mass spectrometer. Chemometric tools, such as principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchi- cal cluster analysis (HCA), were adopted to clarify the correlation between comparative protein quantitation data thus perform discrimination analysis and potential biomarkers discovery. As results obtained in this work, 104 proteins were reliably quantified by SWATH-MS from the identified 168 proteins and 38 of them were selected as biomarkers. After biomarker selection at protein level, peptides originated from proteins turned out to afford much higher selectivity than proteins for shrimp species discrimination. Subsequently, multiple reaction monitoring (MRM) methods of selected peptide biomarkers were developed through Skyline in-silico digestion. Collective use of these 31 peptide biomarkers allowed us to discriminate shrimp species rapidly and accurately without the need of high-resolution mass spectrometry and statistical model building. We anticipate that the strategies presented in our study could be further applied in authentication of other products containing highly homologous proteomes. Changes of structure and physicochemical prop- P18 erties in lintnerized starches from three potatoes

Liping Yang, Anhui Agricultural University (China)

Three kinds of potato starch were treated with 2.2 N HCl at 35 °C for 40 days, and their susceptibility to acid hydrolysis and the resulting structural changes were evaluated. Red potato starch was more susceptible to acid hydrolysis and presented highest rate of hydrolysis. Lintnerized starches had relatively low average molecular weights and z-average radius of gyration. HPAEC analyses showed three lintners presented different molecular size distributions. Lintner- ized yellow potato starch had few chains of DP≤12 (2.58 mol%) and more chains of DP≥37 (8.16 mol%). Furthermore, the similarities of the branch-chain length distributions before and after debranching indicated the lintners consisted primarily of linear molecules. After lintnerization, most starch granules were degraded, and the birefringence disappeared from some granules. X-ray diffrac- tion patterns revealed that the relative crystallinity significantly increased after lintnerization. DSC analyses showed that lintners displayed broader thermal-transitions. 2018 Global Food Science Student Competition 65

Detection and study of phenols in different P19 oranges

Lisha Zhu, Southwest University (China)

Orange is rich in nutritional value and unique sensory quality，one of the most consumed fruit products in the world. It is rich in physiological active substances which can participate in metabolism, regulate physiological activities, and play important roles in human health and disease prevention. Orange is divided into sweet orange, navel orange, blood orange. At present, the research of phenols in orange is mainly concentrated on orange juice, but there are few studies on the comparison and analysis of phenols in different kinds of oranges and their different parts (peel, pulp and fruit juice). In this study, 25 main varieties of orange in China were used as test materials. The classification and content of phenols in the peel, pulp and fruit juice of different kinds of orange were analyzed by ultra-high performance liquid chromatography (HPLC). Meanwhile，the relation- ship between bioactive constituents and varieties of oranges was discussed in order to enrich the database of orange functional components, and to provide data support for the identification and classification of orange varieties, breeding, origin traceability, quality control and the development and utilization of functional components. The results showed that the flavonoids in orange were mainly hesperidin, narirutin and didymin, and the content of hesperidin was the most abundant, and there was a small amount of polymethoxylated flavones. The contents of flavonoids in fruit peel, pulp and fruit juice were significantly different. The total content of flavonoids in the peel was the most abundant, reaching 6193.92 mg/kg FW, about 3 times of pulp and 18 times of fruit juice. The flavonoid content of the three types was different. The flavonoid content of navel orange peel was the most abundant, with an average value of 2076.24mg/kg FW (Figure 1). The phenolic acids of orange had two kinds of cinnamic acid and benzoic acid, and ferulic acid was the most ample. The total content of phenolic acid in peel was the most, with the average value reached 459.54 mg/kg FW, about 5.86 times of pulp and 10 times of fruit juice and the content of phenolic acids in blood orange was the most abundant (Figure 2). Oranges are rich in phenolic compounds and phenols in different oranges vary greatly. We should make scientific use of the different characteristics. Quaternized curdlan/pectin polyelectrolyte com- P20 plexes as biocompatible nanovehicles for cur- cumin

Lixia Wu, Jiangsu University (China)

In this study, a positively charged quaternized curdlan (Qcurd) was synthesized and used to fabricate polyelectrolyte complex nanoparticles (PEC NPs) with a negatively charged pectin via electrostatic complexation in an aqueous solution. Results showed that the Qcurd/pectin PEC NPs prepared with 0.5 mg/mL Qcurd and pectin solutions, 1:2 pectin/Qcurd mass ratio, and pH 4.0 in the absence of NaCl were characterized by a spherical morphology in nanoscale, a mean particle size of ~68 nm, and good dispersibility in aqueous solutions. Curcumin was encapsulated in the as-prepared Qcurd/pectin PEC NPs through hydrogen bonding with a high encapsulation efficiency of ~82% and a loading content of 13%. Curcumin-loaded PEC NPs exhibited a significantly enhanced water solubility (~9930-fold), dispersibility, and storage stability compared with those of free curcumin. These curcumin-loaded PEC NPs also possessed excellent free radical scavenging ability and antioxidant capacity in vitro that were comparable with those of free curcumin. 2018 Global Food Science Student Competition 67

Isolation and identification of procyanidin A1 P21 from peanut skins and the inhibitory effect on the formation of acrylamide

Li Zhao, Huazhong Agricultural University (China)

New contaminants, including acrylamide in hot processed food have attracted wide attention. It’s essential to select effective acrylamide inhibitors to reduce acrylamide production during food hot processing. In recent years, polyphenols extracts of different sources and structures have different effect on the production of acrylamide in Thermal Processing food. And some studies had shown that the inhibitory effect of flavanols and their derivatives on acrylamide was better than other polyphenols. However, at present, most studies on inhibiting acrylamide are based on extract, which can not reveal structure-activity relationship well. And Peanut red coat is rich in procyanidins, especially A-type. Thus, in our study, the procyanidins (Peanut Skin Procyanidins-4-1, PSPc-4-1) was separated by preparative high performance liquid chromatography with PSPc-4 as the raw material. And the structure was identified through Quadrupole-Time of Flight –Liquid Chromatography/Mass Spectrometry (Q-TOF-LC/MS) and Nuclear Magnetic Resonance (NMR). The inhibition effect on acrylamide of PSPc-4-1 in the chemical simulation system and the French fries food system was analyzed. The results showed that the structure of PSPc-4-1 which obtained by separation was epicatechin- (2β→O→7, 4β→8) - catechin (procyanidin A1). It showed a nonlinear relationship between inhibition rate on acrylamide and concentration in chemical system and fries food system. In the chemical simulation system, when procyanidin A1 concentration was 0.05 mg/mL, the inhibition rate was the best (58.10 ± 3.86) %, and the maximum inhibition rate was (57.16 ± 2.61) % in French fries food system when the procyanidin A1 concentration was 0.03 mg/mL. This study has guiding significance for the investigation structure-activity relationship of procyanidins in inhibition of acrylamide and the development of a highly efficient acrylamide inhibitor. Innovation and economical growth in the food P22 sector

Luminiƫa-Ioana Vlaicu, Transilvania University (Romania)

The food industry has to meet the needs of the increasingly diversified popula- tion, as well as increasing demand for larger quantities of food. To effectively support the innovation ecosystem, which often hinders partnership access to new development markets, the most important solution is cluster organization. This cluster is based on the development of food strategies, being a challenging factor for innovation and growth. The bottlenecks in agro-food innovation ecosys- tems, often rooted in the malfunctioning of policy tools, urge us to work on tailored solutions to specific regional contexts. The cluster has an obligation to identify in its area of development, the renowned regions for their food production traditions and their potential for innovation. Virtually all cluster members, be they producers, research, public representatives, everyone engages in innovation and food production in different roles. Depending on their level of development and the strength of cohesion in the regional food sectors, the main objective is to improve the performance and efficiency of policy innovation and development programs related to the respec- tive food innovation to promote innovative value chains in the sector. By deepen- ing cluster integration by creating a higher added value, the result is quantified in smart growth and each region will be able to achieve this goal. All proposals are included in the development mechanism called: Intelligence Specialization Strategy. It also maximizes knowledge flows and spreads the benefits of innova- tion to the entire regional economy. They need to take the actions mentioned in an "entrepreneurial discovery" process involving stakeholders and key innova- tion-based enterprises on the basis of their innovative potential, skills and capabilities. 2018 Global Food Science Student Competition 69

Investigating the effect of FeSO4 iron supplemen- P23 tation on lipid peroxidation and redox active plasma iron in humans with normal iron stores

Maria-Anne Gaitanou, Plymouth University (UK)

Iron is an essential nutrient, for oxygen transport, storage and the generation of ATP (Wallace, 2016). Thus, iron-deficiencies commonly result in anaemia, causing fatigue (SACN,2010). Ferrous sulphate (FeSO4) iron supplements proved effective in treating anaemia and are easily purchased without prescrip- tion. This is a heavily exploited supplement, in which individuals with normal iron-stores often consume them on suspicion they have anaemia. Iron supple- ments exceed the reference nutrient intake for adults and has previously shown to have toxic effects. Prior research detected non-transferrin-bound-iron (NTBI) a few hours after FeSO4 supplementation in women with low-iron stores (Schumann et al,2012; Brittenham et al,2014). Lipid peroxidation had increased in women with marginal iron stores after 28 days of FeSO4 supplementation, but NTBI was not measured (King et al,2008). Not only is it unknown whether these effects are detected in individuals with normal iron stores, but it is unknown whether these outcomes are detected in men as they have only been assessed in women. To determine whether healthy adults (18-53 years) with normal iron-stores (Total iron (TI) 10μl-30μl, Transferrin Saturation (TS) 16-50%, Serum Total Iron Binding Capacity (TIBC) 50-70μmol/L) receiving FeSO4 for 28 days at a dosage (65mg) commonly used to treat anaemia, develop NTBI and increased lipid peroxidation. A prospective repeated measures design was employed, in which subjects were recruited via convenient sampling. Eleven subjects were recruited in the study and consumed 65mg of iron ferrous sulphate supplements every other day for 28 days. Using fasted blood samples (6ml), the above param- eters for iron status, malondialdehyde (MDA) (standard lipid perxodation biomarker) and NTBI were measured at baseline (day 0) and post supplementa- tion (day 29). There was no significant difference in iron status (TIBC p<0.35; TI p<0.49; TS p<0.27), plasma MDA (p>0.81) and NTBI (p>0.21) levels pre-and-post supplementation of ferrous iron. Innovative strong antioxidant made from a little P24 formed oxidantt

Mariko Uemura, Hokkaido University (Japan)

Fish oil containing a lot of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are known to show various health beneficial effects. On the other hand, DHA and EPA are very easily oxidized to lead flavor deterioration. Although oxidative stability of commercialized fish oils has been remarkably improved, there is a still a problem with its application: there is a flavor deterioration that is found even at a very low oxidation level. In our previous study, we reported that sphinganine (SGA) prevent the oxidation of fish oil in the presence of α-Tocoph- erol (αT) very strongly. So, our purposes were to examine the improvement of flavor deterioration and elucidate the mechanism. 1) Examine the effect on flavor deterioration. Besides fish oil, other oils showing different oxidative speed due to different fatty acid composition were used. The followings were analyzed: a) Detection of the deteriorating flavor, namely, volatile compound derived from the oils without any addition; b) Effect of additions (: αT alone or SGA alone or both) on the formation of volatile compound. 2) Elucidate the antioxidant mechanism. The reactivity between the volatile compound (: acrolein) and SGA was examined. The antioxidant activity of the reaction product was analyzed in the presence or absence of αT. 1) Comparing other oils, fish oil formed overwhelm- ingly much of acrolein, which is a toxic, from early stage of the oxidation. The formation of acrolein could be completely inhibited by adding SGA until 370 hours. 2) There was direct reactivity between SGA and acrolein within 6 hours. The reaction product showed strong antioxidant activity in the presence of αT. In conclusion, SGA greatly improved flavor deterioration. It is based on the mecha- nism how SGA changed the harmful acrolein into the useful antioxidant by the trapping ability, namely, reaction. 2018 Global Food Science Student Competition 71

Rapid prototyping of monolith integrated plastic P25 microfluidic devices for food safety: coupled with ICPMS

Md Ramim Tanver Rahman, Laval University (Canada)

Food safety is assured by food analysis ( chemical or microbial ), which is the public health concern. Environmental changes and pollution, foreign materials, unethical practices can especially affect the food safety, for example. Microfluidic devices have enormous potential in miniaturizing and improving conventional methods for specific target separation, detection, and analysis in the point of chemical and/or microbial analysis. Poly dimethylsiloxane (PDMS) is widely used for the fabrication and prototyping of microfluidic chips. However, disadvantages include swelling by exposure to organic solvents as well as the mass transfer of small molecules and even water into and out of the microchannel. This can lead to changes to channel dimensions, evaporation of liquid phase, and channel contamination. As well, there are practical problems associated with integration into larger analytical platforms due to the elastomeric material poses difficulties for integration. For the anaerobic stage setting , PDMS itself is not enough qualified. Here we report on the fabrication of a microfluidic device in polypropyl- ene by hot embossing. Polypropylene (PP) is cheap, highly resistant to strong solvents and acidic solutions, and eliminates nearly all problems contamination problems experienced in PDMS. After optimization of processing parameters (embossing temperature, embossing pressure, embossing time, de-molding temperature, bonding time, bonding temperature and bonding pressure) to reduce the replication error, a silicon-based porous scaffold was integrated into the channel for chemical separations. The anaerobic microbial analysis will also be performed. To demonstrate the device utility for analytical separations, measurements of trace element, the microfluidic device coupled with ICPMS (Inductively coupled plasma mass spectrometry) injection system will be present- ed. This easy prototyping protocol will attract more food and chemical science researchers to use microfluidics devices for rapid analysis of food and food safety. Furthermore, connection with mobile Bluetooth will enable online detection in future. Preparation evaluation and application of W/O P26 and O/W emulsions as mould release to replace cooking oil in greasing mould and trays in bakery products

Mohammed A. A. Eassa, Jiangnan University (China)

Pan and Mould release for bakery products has been invented by [William, et al. 1997] however, no study has been done to evaluate the quality parameters of mould release agents such as viscosity, stability, smoke point, release efficiency and its effect on the cake surface colour. The contact of traditionally baked bread loaves with each other or the contact of the dough pieces to be baked with moulds, pans, trays and belts may result in severe problems with stickiness if no specific release agent is used and the result may be material loss and delays in the production. Water-in-oil emulsions and oil-in-water emulsions of different ratios of water: oil and different kinds and amounts of emulsifiers were studied. In order to prepare a useful mould release with low viscosity which can be sprayed, high physical stability, provides some good release properties, decreases the burning colour of the cake surface which is in contact with the moulds and has low smoke point. Emulsion stability, Viscosity measurement, Emulsion Charac- terization, Characteristics of emulsion particles, Smoke point measurement, Surface colour, Sensory evaluation. The combinations of (PGPR/ sucrose ester) and (PGPR/ Span20) showed ability of forming W/O (water in oil) emulsions in higher water ratios and lower oil ratios than the combination of (PGPR/ Tween80) but combination of (polyglycerol/ sucrose ester) was not able to form W/O emulsions. The combination of (PGPR/span20), (PGPR/Tween80) and (polyglycerol/ sucrose ester) showed higher physical stability than the combina- tion of (PGPR/ Sucrose ester). In general O/W (oil in water) emulsions showed lower viscosity and smoke point than W/O emulsions. 2018 Global Food Science Student Competition 73

Intermittent calorie restriction restores diversity P27 in gut microbiota and ameliorates obesity in humans

Muhammad Nadeem Khan, Quaid-i-Azam University (Pakistan)

The human gut is colonized by a diverse array of microbes that play significant role in human heath, physiology and disease protection etc. Evidence suggests that dysbiosis in the composition of the gut microbiota is associated with obesity and could contribute to development of obesity related metabolic and chronic diseases. Therefore, these disorders can be cured by positive modulation of gut microbiota. Over the past few decades, there is an escalating debate and evolving interest on impact of Intermittent Calorie Restriction for weight loss strategy, disease management and prevention. Here we have evaluated the impact or association of intermittent calorie restriction on healthy human physiol- ogy, gut microbiota and disease prevention. The purpose of this study was to investigate the effect of intermittent calorie restriction on human physiology, health and gut microbiota. In order to search a reliable, acceptable and cost effective method for weight loss and beneficial modulation of gut microbiota. Fourteen healthy females and thirty-one males were recruited for the study who participated voluntarily: their blood and fecal samples were collected before and at the end of the study. Blood parameters and anthropometric values were noted to investigate the impact of intermittent calorie restriction (ICR) on human physiology. Effect on gut microbiology was assessed by both culture dependent and independent techniques (Metagenomics) using Illumina Miseq platform. Our data revealed that ICR reduces the body weight and improves blood lipid profile, such as increases high density lipoprotein (HDL) and decreases cholesterol, triglycerides, low and very low-density lipoprotein levels. ICR also decreases culturable aerobic bacterial count and increased fungal count. It was also found that the gut metagenome is altered considerably after ICR. The human fecal metagenome exhibited significant changes as in decreased overall bacterial population, increased bacterial diversity (alpha diversity), and promoted evenness within bacterial population at species level. Pathogenic bacteria were decreased. Anti-inflammatory bacteria Lactobacillus and Bifidobacterium were favorably increased due to ICR. Inhibitory effect of Lactobacillus casei’s and P28 Leuconostoc mesenteroides’ biofilms for Staphy- lococcus aureus’ and Pseudomonas aerugino- sa’s biofilms

Naima-Leila Meghoufel, Abdel Hamid Ben Badis University of Mosta- ganem Algeria (Algeria)

The use of lactic acid bacteria in Food preservation is a natural way to inhibit pathogenic bacteria. In this study, the inhibition of a harmful biofilm formed by two pathogenic strains: Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus (a clinical strain) was tested by the effect of three lactic Acid Bacteria isolated from Algerian cow’s raw milk and from an artisanal butter and Klila (Algerian traditional cheese): Lactobacillus casei S1 and Leuconostoc mesen- teroïdes S9 and S13. The opportunity for these lactic strains to form a biofilm was tested too on Trypticase Soja broth (TSB) on test tube (glass) and microplate (polymer). The inhibition test was carried out according to Cálix-Lara et al (2014) and Pérez-Ibarreche et al (2014) adapted to our experimental conditions on a 96 wells microplate with TSB-glucose (1%), the lactic acid bacteria are the first added in the medium, then the pathogenic strains after 4 hours at 37°C. The inhibitory effect was detected by the viable count of the pathogenic and lactic acid bacteria strains on selective media at different time (T0; after 14h; after 24h and 48h). The inhibition is reciprocal, but stronger on the pathogenic bacteria. Lactobacillus casei S1 and Leuconostoc S13 can strongly inhibit Staphylococcus aureus’ biofilm after 24 hours of incubation. The effect is bactriostatic ; while Leuconostoc S9 can inhibit the formation of this pathogenic biofilm by inhibiting the bacterial growth since the beginning of the incubation. Lactic acid bacteria’s effect on Pseudomonas aeruginosa ATCC 9027 is inverted for the strains: Lactobacillus casei S1 and Leuconostoc mesenteroïdes S13 have a bacteriostat- ic effect since the beginning of the incubation, while Leuconostoc S9 inhibits the pathogenic’s biofilm after 24 hours of incubation. However considering, the persistent and adaptive characteristic of Pseudomonas aeruginosa dealing with stress, this inhibition is temporary and not very effective. 2018 Global Food Science Student Competition 75

In vitro and in vivo starch digestibility and quality P29 of bread substituted with acid and heat-moisture treated cassava starch

Nguyễn Ngọc Thanh Tien, International University-Vietnam National University Ho Chi Minh City (Vietnam)

Citric acid and heat-moisture treated cassava starch contained high amount of resistant starch – a polysaccharide that is antagonistic to the small intestinal hydrolysis and plays an important role in preventing the accumulation of fat, reducing diabetes, lowering the risk of heart disease, and giving positive effects on colonic health. The aim of this research was to examine the influences of modified cassava starch obtained by citric acid and heat-moisture treatment and vital gluten (9:1, w/w) supplementation on physicochemical characteristics (swelling index, water absorption capacity, and pasting properties) of flours and in vitro and in vivo digestibility capacities, and qualities (specific volume, textural properties, and sensory profiles) of substituted breads. The incorporation of 20% of modified cassava starch and vital gluten into wheat flour would not only elevate water absorption capacity, and gelatinization temperature, but also reduce swelling index, maximum viscosity, final viscosity, breakdown, and setback of comprising flours. Bread with 20% of modified cassava starch and vital gluten supplementation displayed higher resistant starch content (32.0%), but lower amount of rapidly digestible starch (12.3%), blood glucose response in mice after 180-min intake and glycemic index value (72.0%) as compared to bread prepared from wheat flour with or without 20% of native cassava starch and vital gluten substitution. A fractional replacement of wheat flour by modified cassava starch and vital gluten for bread-making resulted in a substantial enhancement on the hardness and gumminess values, but a momentous fall on the specific volume and sensorial profiles including color, appearance, odor and flavor, texture and overall acceptability of composite breadcrumbs. Based on these aforementioned results, citric acid and heat-moisture treated cassava starch can be complemented into wheat flour up to 20% for bread-making to satisfy flour characteristics, bread qualities, overall acceptability as well as health benefits. Treatment of wheat bran with cellulase prepara- P30 tion and utilization of enzyme-treated wheat bran in the making of high-fiber pasta

Nguyen Si Nhat, Ho Chi Minh City University of Technology (Vietnam)

Wheat bran is a potential source of fiber for human consumption but has been under-utilized. The ratio of insoluble dietary fiber to soluble dietary fiber (IDF/TDF) of wheat bran is unbalanced. This research was aimed to valorize wheat bran as an ingredient in the fabrication of pasta with high content of total dietary fiber (TDF) and improved IDF/SDF ratio. The appropriate condition for the enzymatic treatment of wheat bran with cellulase preparation (Viscozyme Cassa- va C) was determined by successively varying one of the treatment parameters. In each experiment, the content of TDF, IDF and SDF and IDF/SDF ratio of treated bran were evaluated. Bran-enriched pasta was prepared by partially replacing durum wheat semolina by untreated or enzyme-treated wheat bran. The replacement level was up to 30%. The effects of fortification with two types of bran on the pasta quality were investigated, including proximate composition, cooking quality, color, texture profile and overall acceptability. The proper param- eters for the treatment of wheat bran were enzyme solution: bran ratio of 3: 4 (w/v), incubation time of 120 min and enzyme dosage: bran ratio of 9 U/g bran. Under this condition, the SDF content increased by 21.8% while the IDF content and IDF/SDF ratio decreased by 14.5% and 29.6%, respectively. As the replace- ment level of untreated and treated bran augmented from 0 to 30%, the protein and fiber content of pasta increased whereas the swelling index, lightness and overall acceptability decreased comparing to the control. The pasta fortified with enzyme-treated wheat bran exhibited a significantly higher SDF content and a more balanced IDF/SDF ratio in comparison with the pasta prepared from untreated bran. The enrichment with wheat bran resulted in the reduction of chewiness, springiness and tensile strength of cooked pasta. 2018 Global Food Science Student Competition 77

Globalization of food composition databases P31 through indirect method: case study on update of mineral content of Pakistani foods

Sanam Alias Irum Soomro, University of Sindh, Jamshoro (Pakistan)

Analysis of nutrients to develop new or update food composition database is costly and time consuming. An alternate approach is to add the data on nutrients from existing literature using guidelines set by International Network of Food Data Systems (INFOODS). To develop a model for updating mineral content for food composition databases through indirect method. Currently available database for food composition in Pakistan is fairly old (2001) and thus, needs to be updated, which was taken as case study for updating food composition database through indirect method. In the present study mineral content of various foods from Pakistan was collected from existing literature and scrutinized against a set of criteria for inclusion in updated food composition database of Pakistan. Data for 37 food items with eight minerals (calcium, iron, zinc, phosphorus, magnesium, potassium, sodium and copper) fits under the criteria therefore is included in updated database for foods of Pakistan. Additionally, chromium, cobalt, cadmium, lead, nickel and manganese were also updated for 16 food items. Developed model for quality evaluation of data was useful in scrutinizing data available in the literature. However, in evaluation of mineral data additional details are necessary which includes information on sample handling, storage and its preparation was found mandatory. Using developed model, 55 food items were updated for mineral content. Further, selected mineral content (iron, zinc, phosphorus and calcium) was compared with food composition Table of Pakistan (published in 2001). Comparison results showed that mineral content for most of the foods vary among two databases, therefore provide insight on temporal changes in food composition. The present study demonstrates feasibili- ty of updating food composition databases thorough scientific reports on food products of a particular country. Impact of lipid on the protection of Lactobacillus P32 rhamnosus under temperature fluctuations occurring during transport

Sarah Marie-Ange Laure Priour, Massey University (New Zealand)

In the past few years, probiotics have been added to a wide range of food products with research focused on improving the shelf-life of probiotics, especial- ly at high temperatures. However, little is known about how the viability is impact- ed during transport, where the temperature can fluctuate between 20 and 50°C in a day depending on the zone. Therefore, the aim of this study was to look at improving the stability of dried Lactobacillus rhamnosus, under fluctuating temperatures. The addition of lipids within the protective matrix could protect from short heat treatment or shocks, and has thus been used as a potential protectant from temperature fluctuation. The encapsulation system consisted of the bacteria dispersed within a stabilization matrix followed by incorporation into an emulsion system (vegetable fat with a melting temperature of 44�C and sodium caseinate). The probiotics were then freeze-dried. The viability of the probiotic was assessed during storage by cycling the temperature between 20 and 50°C over 24h for 4 months. This was compared to standard storage with a fixed temperature of 35°C. Differential Scanning Calorimetry (DSC) and solid fat content NMR was used to follow the crystallisation pattern of the powder, and microscopy (confocal and SEM), to examine the structure. Results showed that the addition of the lipid improved the viability of the probiotics. The loss of probiot- ics under cycles of temperature decreased from 1.26 log (CFU/g)/m to 0.86 and 0.57 log (CFU/g)/m when the amount of lipid was 22% and 33% (w/w), respec- tively. The freeze-dried probiotics had higher viability under constant tempera- ture, but showing the same trend. The structure of the powder could explain the difference in the final viability. 2018 Global Food Science Student Competition 79

Economical production of D-psicose and D-man- P33 nitol through combined whole cell conversion process

Seong Hee Jeong, Gyeongsang National University (Korea)

D-psicose (D-ribo-2-hexulose or D-allulose), C-3 epimer of D-fructose, is a rare sugar that has received considerable attention because of its various clinical effects and biological functions. D-Psicose can reduce intra-abdominal fat accumulation, protect pancreas beta-islets, and improve insulin sensitivity. Moreover, the calorie of D-psicose is near to zero, while it has 70% sweetness relative to sucrose. D-Psicose was approved as Generally Recognized As Safe (GRAS) as a food additive by Food and Drug Administration (FDA) in 2012. Despite such abundant advantages, there is no economical way of mass produc- tion of D-psicose. Recently, biological production of D-psicose from D-fructose using D-psicose 3-epimerase (DPE) has been developed. However, the conver- sion yield is still very low, below 30%, which causes an undesirable increase of purification cost because of the similar solubility of D-psicose and D-fructose. Thus, we addressed the problem by converting the residual fructose, remained after the reaction of D-psicose production, to D-mannitol, which makes an easy purification of D-psicose from D-mannitol because of a lower solubility of D-man- nitol. D-Mannitol is also a valuable sugar alcohol, and has been used as a food additives and medical supplies because it has high cooling effect, low hygroscop- ic property, and diuretic effect. D-Manitol has been produced generally by a chemical reduction process, so a biological production process is desired. The sequential whole cell conversion reactions for D-psicose and D-mannitol allow a convenient and economic production of both products. This work was supported by a grant from the Next-Generation BioGreen 21 Program (SSAC, grant#: PJ01326501), RDA, Korea. Diffusion and relaxation contributions in the release P34 of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices

Shahla Teimouri, Royal Melbourne Institute of Technology University (Australia)

Matrices of biomaterials increasingly attract the attention of the functional food and nutraceuti- cals industries. Certain theoretical or expedient empirical approaches have been postulated to monitor the patterns of bioactive release from a polymeric matrix but these have been developed to address aspects of controlled delivery under conditions of a stationary boundary which, in most cases, is not a realistic scenario. The aim of this study, therefore, is to extend the recent advances in bioactive controlled release to the condition of moving boundary in which water or biological fluid will infuse in the supporting matrix creating an advancing front that will increasingly relax the structure of polymeric chains leading to considerable swelling of the three dimensional structure which will effect on the kinetics of bioactive release. In doing so, genipin-crosslinked gelatin matrices have been investigated as a release medium for controlled delivery of vitamin B6. Physicochemical analysis of the system utilized UV-vis spectroscopy, FTIR, WAXD, TPA and SEM. Microstructural characteristics of crosslinked samples under extensive swelling was calculated and colorimetric methods were used to measure the contribution of Fickian and relaxation mechanisms in release of vitamin B6 from the biopolymer gel to the surrounding aqueous media. Physicochemical investigations confirmed formation of a “composite network” that by increasing the genipin concentration the pores of hydrogel networks become smaller indicating greater structure stiffness. Experimen- tal evidence was supported by the Flory-Rehner theory that predicted a lower swelling ratio and reduced molecular weight between adjacent crosslinks with genipin addition, hence producing a higher crosslinking density. The latter reduced the percentage of bioactive compound release, which was treated with the Peppas and Sahlin equation. It showed a good fit with the coupling of the diffusion mechanism of the bioactive compound release and the relaxation mechanism of the polymeric network during swelling. The kinetics of this anoma- lous diffusion was related to the mesh size and molecular weight between adjacent crosslinks of the biopolymer network to offer insights into the coupling of the two molecular transport processes. These are encouraging outcomes inviting further consideration of the interplay between specific network characteristics and diffusing microconstituents for controlled delivery in biological fluids. 2018 Global Food Science Student Competition 81

Development of low cost digital device for deter- P35 mination of fat and other quality parameters of whole milk on aspect of developing countries

Sourav Kumar Singha, Bangladesh Agricultural University (PRB)

Developing countries like Bangladesh food quality is hardly maintained whereas quantity is the paramount concern. As a Food Technologist our responsibility is to ensure quality of the food around ourselves. Milk is an integrated nutritive food and is used as raw a material of all dairy product like Ice-cream, Yogurt, Butter etc. So development of instant quality measuring device can help the manufac- turer to provide good quality product to consumer. Our purpose is to develop a low cost digital device, measure fat content instantly and measure basic quality parameters of milk (Moisture content, Solid-non-fat, Density, pH, Acidity) For developing the device an empirical equation is used to measure the fat content of fresh whole milk. The equation ρ = 0.3T -0.03T2 -0.7F -0.01F2 + 1034.5 refers to the relation of Fat (F), Temperature (T) and Density (ρ). There are bunch sensors are used to get value to calculate the equation. Temperature sensor (DS18B20) and Load Cell are two of them. Load cell detect mass of a given volume of milk from where we can get milk density. Temperature sensor will give temperature reading and then the device will calculate the fat content. For other quality parameter like Moisture content, Solid-non-fat can also be calculated from that, ρ = 1.003073 - 0.000179T - 0.000368F + 0.00374N which indicates the relationship among Density ( ρ), Fat (F), Solid-non-fat (N) and Temperature (T). We obtain moisture content also from, Moisture content (%) =100- Fat (%)-Sol- id-non-fat (%). For measuring pH and Acidity, pH meter (SKU: SEN0161) is used. ATmega328p is used as Microcontroller in it and for programming, Arduino IDE is used. After fabrication and testing in field accuracy of the device is acceptable. For Fat content (Range: 0.01%-10%) accuracy is 0.15%, for Solids-non-fat (Range: 3% – 20%) accuracy is ± 0.15%, for Density (Range: 1000 – 1360 kg/m3) accuracy is ± 0.5 kg/m3. Price of this device is 4000 BDT or 50 USD. In vitro antioxidant activity of Kyoho grape P36 extracts in DPPH• and ABTS• assays: Estimation methods for EC50 using advanced statistical programs

Sridhar Kandi, Pingtung University of Science and Technology (Taiwan, China)

Kyoho (V. labruscana) is a new commercial Taiwan grape variety attractive for its large size berries. Grape residues, such as skins, seeds, and stalks are potential sources of phenolic and flavonoid compounds. The EC50 (the effective concen- tration required to cause 50 % inhibition) is a parameter to express the antioxi- dant capacities. The antioxidant capacities of Kyoho skin, seed, and flesh extracts were determined using DPPH• and ABTS• assays and identified the suitable statistical program for the prediction of EC50 values of Kyoho skin, seed, and flesh extracts obtained by DPPH• and ABTS• assays. Different statistical programs: OriginPro® version 8, GraphPad Prism® version 7, GraphPad Prism® version 7 five-parameter logistic model, SigmaPlot® version 14, and Microsoft Excel® version 2016: linear regression and the log model; interpolation log and direct interpolation methods were employed to estimate the EC50 values. The highest values of DPPH radical inhibition were observed in ascorbic acid (87.65 %) and the lowest in grape flesh extracts (13.55 %). The results obtained by the ABTS• method presented higher inhibition for skin (43.06 – 96.92 %) than seed (16.75 – 73.50 %) and flesh (7.01 – 89.64 %) extracts. Linear regression and direct interpolation methods were showed deviations in results than non-linear models for prediction of EC50 values of grape extracts. The percentage differences calculated for grape (skin, seed, flesh) extracts in ABTS• method followed the same trend as those observed in DPPH• method. The correlation results of the grape skin extracts demonstrated the positive correlation (r = ≥ 0.72) between EC50 values of antioxidant assays (DPPH• and ABTS•). There- fore, non-linear methods are appropriate for EC50 calculations. These findings have significant implications for identification of an efficient statistical tool to calculate EC50 values using DPPH• and ABTS• assays. 2018 Global Food Science Student Competition 83

Self-enhancement of gamma-aminobutyric acid P37 in rice bran using various physical-stress and additives

Su Jin Oh, Korea University (Korea)

A physical-stress for the enzymatic production of gamma-aminobutyric acid (GABA) in rice bran with the addition of glutamate, hydrolyzed wheat protein (HWP), yeast extract (YE) and pyridoxal-5-phosphate (PLP) was investigated. Rice bran was moistened (30% moisture content) with an electrolyzed oxidizing water and anaerobically incubated under nitrogen at 40°C for 8 h. The physical-stress activated the glutamate decarboxylase (GAD) in rice bran and increased the residual GABA content from 10.7 to 171.5 mg/100 g. The addition of glutamate and protein hydrolysates (HWP and YE) further amplified the GABA content in the treated rice bran: 974.9, 487.4, and 372.8 mg/100 g, with 2.25% glutamate, 6% HWP, and 8% YE, respectively. Furthermore, a minor addition of PLP (1.48 mg/100 g) as a coenzyme for GAD, together with 2.25% glutamate addition, could raise the GABA accumulation in rice bran to 2,242 mg/100 g. The PLP addition was required for the complete conversion of the glutamate enriched by the additives to GABA. Other amino acids in rice bran were changed in their composition by the physical-stress. The contents of serine, arginine, alanine, and leucine were significantly increased, whereas those of glutamate and aspartate were decreased by the treatment. Formulation of soft centred functional chocolate P38 Trupti Gunwant Chidam, Tamil Nadu Agricultural University (India)

Chocolate and confectionary industry is a major industry of economic value. Many attempts been made to infuse new ingredients to satisfy the consumer needs. Functional and neutraceutical ingredients in the food industry have resulted in a change in the consumer perspective. Among these ingredients Aloe vera and Chia seeds are considered as super foods. Dark chocolate is one of the richest sources of flavonoids and antioxidants that lowers the risk of heart disease. Chia seeds are an excellent source of omega-3 fatty acids, antioxidants and fibre. Beetroot have beneficial nutrients such as dietary fibre, anti-oxidants, minerals and Vitamin C. Hence this study focuses on formulating soft centered functional chocolate with dark chocolate and Aloe vera jelly incorporated with Chia seeds. The jelly is prepared by mixing 49.7% of pulp juice and 48% sugar, 0.3% citric acid, 1% pectin and 1% beetroot shreds and then coated with melted dark chocolate. Beetroot shreds are utilized in the product for color and appear- ance properties. The feasibility of soft centered functional chocolate using Aloe vera, Chia seeds and beetroot was evaluated to find nutritional quality and consumer acceptance. All the ingredients are accepted and suitable for all age groups. The chocolate developed using the reformulated ingredients was found to be acceptable in product making and sensory. The nutritional value of soft centred functional chocolate was also increased significantly. 2018 Global Food Science Student Competition 85

Use of dip dehydration to lower frying time, oil P39 and salt contents of deep fat fried potato chips

Wan Mohd Fadli Bin Wan Mokhtar, University of Reading (UK)

The removal of some water from potatoes by osmotic dehydration prior to frying is known to reduce the oil content of fried potato chips. However, this process introduces significant amounts of salt in the products. Our previous study proposed a novel variant of osmotic dehydration (called multi dip dehydration), which involves dipping the potatoes in a salt solution briefly and allowing the water to be lost by dripping or ambient air dehydration, either once or a number of times, can result in a product comparable to the osmotically dehydrated potato but with significantly lower salt content. This paper aims to investigate the effect of multi dip dehydration pre-treatment on frying of potato chips. The moisture, salt and oil contents, colour and texture of potato chips after deep fat frying were measured and compared. Potato slices (1.5 mm thickness and 50 mm diameter) were subjected to three different pre-treatments i.e. hot water blanching at 65oC for 5min (control), multi dip dehydration in NaCl (10% solution) for 40 min and osmotic dehydration with NaCl 10% for 40 min. Then samples were then fried at 170oC for 3 min before moisture, salt and oil contents, colour and texture were analysed. Results showed that multi dip and osmotic dehydration pre-treatments reduced frying time from 2.75 min to 2 min, significantly decreased oil content about 17% and also showed better colour. Meanwhile, samples treated under multi dip exhibited about 50% lower salt content than osmo-dehydrated samples, and thus can potentially yield a significantly healthy product option. Effects of processing on structure and thermal P40 properties of powdered preterm infant formula

Xiaomeng Sun, Jilin University (China)

Powdered infant formula is usually manufactured by ingredients mixing, homoge- nization, pasteurization, evaporation, and spray drying. Those unit operations may have different effects on the physicochemical properties of infant formula. The aim of this study was to investigate the effects of unit operations on the microstructure, thermal properties and other characteristics of preterm infant formula, fat (F), serum (S) and pellet (P) fractions obtained on centrifugation using Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Differential Scanning Calorimetry (DSC), and Fourier Transform Infrared (FTIR) spectroscopy. After homogenization, particles which may be casein and denatured whey proteins were observed on the surface of F fraction in microstructure images. DSC results showed that the onset temperature of the second endothermic peak of F fraction shifted to higher temperature, and an endothermic transition appeared at 173.3°C in P fraction. The -CH2 group corresponding to F fraction showed less intensity in FTIR spectrum after homog- enization. Microstructure images for S and P fractions showed larger aggregates due to the pasteurization processing. Apparent exothermic transition in DSC curve occurred at 101.6°C indicated whey protein aggregation. Spray drying resulted in some open areas in F fraction and larger aggregates in S fraction revealed by microstructure pictures. A new exothermic transition appeared at 93.6°C in DSC curve of S fraction. Changes in amide I and amide II regions in FTIR spectra of samples resulted from pasteurization and spray drying indicated the changes in secondary structure of casein and whey proteins. All results indicated that homogenization, pasteurization, and spray drying exhibited pronounced impacts on the microstructure, thermal properties and structural characteristics of samples. 2018 Global Food Science Student Competition 87

Extract of sesame cake and sesamol alleviate P41 chronic unpredictable mild stress-induced depressive-like behaviors and memory deficits

Xiaoning Liu, Northwest Agriculture and Forestry University (China)

Depression is a worldwide severe psychiatric disease associated with cognitive impairments. The aims of the present study are to investigate the preventive effects of alcoholic extract of sesame (Sesamum indicum L.) cake (SLE) and sesamol in a chronic unpredictable mild stress (CUMS)-induced mouse model. Oral administration of SLE (600 mg/kg/day) and sesamol (10 mg/kg/day) signifi- cantly restored CUMS-induced mice antidepressant-like behaviors, anhedonia, and anxiety. Importantly, supplementation of SLE and sesamol inhibited oxidative stress and improved serotonin levels in depressed mice brain. Moreover, SLE and sesamol treatment significantly prevented CUMS-induced memory loss in Y-maze and water-maze tests, which was consistent with enhanced the size of postsynaptic densities and postsynaptic density protein 95 (PSD-95) expression in mice hippocampus. These results illustrated that SLE and sesamol markedly improved CUMS-induced depression and memory loss, and provided novel insights into the mechanisms of sesamol and sesame crude extract on the regulation CUMS-induced depression and cognitive impairments. Effects of acyl groups on the physicochemical P42 and gelation properties of gellan gum

Xuejiao Xu, Zhejiang Gongshang University (China)

Gellan gum is an anionic polysaccharide produced by the microorganism Sphin- gomonas elodea, which has been broadly utilized in food industry as the thicken- ing and stabilizer. Previous studies revealed that substituents may influence the accessible molecular configuration of gellan gum, and further affect its properties in food application. However, the detailed structure-function relationship in terms of acyl groups of gellan gum remains largely unknown. In this study, a series of gellan gum with different degrees of deacetylation were obtained by the hetero- geneous deacetylation reaction and their physicochemical and gelation proper- ties were investigated. FT-IR spectra showed that no structure rearrangement or degradation is found during the heterogeneous deacetylation reaction. The detailed molecular parameters and conformation characteristics of gellan samples were then characterized, exhibiting acyl dependent property. To specify, the decreasing of acyl group in gellan gum led to lower temperature point for sol-to-gel and the gel-to-sol transition as shown in the dynamic viscoelastic measurement, and easier to form more drastic aggregate network at lower temperature indicated by the 1H T2 NMR measurements. The molecular dynam- ic simulations also demonstrated that the spatial extension of the polymer chains is dependent on the insertion of the side group. The higher acyl gellan gum exhibited the more steric and flexibility characters. Finally, blueberry juice added with higher acyl gellan gum exhibited higher turbidity, viscosity, and lower sediment, indicating that the acyl composition of gellan gum could significantly enhance the stability properties of beverage systems. Taken together, this study provided a comprehensive analysis of the function of acyl group of gellan gum on the rheological and gelation properties and shed light on the further application of gellan gum in food industry. 2018 Global Food Science Student Competition 89

Optimization of enzymatic hydrolysis on cultured P43 Takifugu obscurus by-products using response surface methodology

Yunfeng Yang, Shanghai Ocean University (China)

Takifugu obscurus as a delicious food is increasing popular among people, however huge amount of non-edible by-products (head, skin, bones, etc.) are generated. In the present study, protein hydrolysate was produced from cultured pufferfish (Takifugu obscurus) by-products using protamex. Response surface methodology was performed to optimize the hydrolysis parameters. The model equations were proposed with regard to effects of temperature (T), pH, and enzyme/substrate (E/S) ratio (w/w, %, smashed head and bones as substrate) on degree of hydrolysis (%, DH), umami value （UV）and bitter value （BV）. The optimum values for T, pH, and E/S ratio were found to be 47.7 °C, 6.1, and 2.6% respectively. The optimized model was significant and produced an experimental value (DH 48.62±0.67, UV 5.25±0.42, BV 2.34±0.39) in good agreement with the predicted value (49.21%, 5.50, 2.04). The hydrolysate exhibited higher free amino acids (1733.24 mg/100 g) compared with the untreated sample (267.49 mg/100 g). The results indicated that protamex could be used to produce protein hydrolysate from Takifugu obscurus by-products and serve as a good source of desirable peptide and amino acids. Milk lipid effects on corn and wheat starch in P44 vitro digestion

Zhiguang Huang, Lincoln University (New Zealand)

The food matrices and composition have a major impact on starch digestibility. Milk lipid is ingested with starch in the human daily diet. However, little research has been conducted on the effect of milk lipid on starch digestibility. This study aims to enzymatically modify of milk lipid to release free fatty acid (FFA); prepare amylose - lipid complex (ALC) by 90°C gelatinization of starch in Perten® Rapid Viscosity Analyzer (RVA 4) canister; characterize the starch based gel strength by RVA4 and texture profile analyzer (TPA); perform in vitro digestion of wheat and corn starch in the presence of four level of milk lipid encapsulation (FFA conjugation with starch to form ALC; and analyze amylose-amylopectin ratio and complexing index (CI) between milk lipolysate (FFA). Three kinds of starch were selected to form ALC, including wheat starch (WS), corn starch (CS), waxy corn starch (WCS). The level of lipid addition was 0% (control), 4%, 12% and 20%, respectively. The results showed that milk lipolysate consisted of lauric (C12:0, 7%), myristic (C14:0, 19%), palmitic (C16:0, 7%), and stearic (C18:0, 42%); CI increased with the addition of milk lipid (WCS > CS > WS); ALC led to an increase of gel strength and final viscosity (WCS > CS > WS) but decreased the maximum viscosity, probably due to lubrication effects of milk lipid; ALC decreased in vitro digestibility by 3-16% , 13-36% and 7%-10% for WCS, CS and WS, respectively. Lipid associated with starch granules, hence limiting the access of enzyme towards the starch granules and mitigating the glycemic response of starch (AUC of WS > CS > WCS). The finding provided useful information on varying starch glycemic load by designing ALC food matrices. 2018 Global Food Science Student Competition 91

Colloidal gold-based immunochromatographic P45 strip assay for the rapid detection of three natu- ral estrogens in milk

Wang Zhongxing, Jiangnan University (China)

Estrone (E1), 17β-estradiol (17β-E2), and estriol (E3) are sex steroids that promote pleiotropic actions which stimulate the development of female reproduc- tive organs and secondary sex characteristics. However, the residues of estrogens in animal product have increased the risk of human health. Thus, it is important to develop a rapid and sensitive analytical method for detecting estrogens in milk. In our work, we have firstly designed the haptens of E1, 17 β-E2, and E3 and successfully synthesized the immunogens of these three estrogens. Then, three highly sensitive and specific monoclonal antibodies (mAbs) against E1, 17β-E2, and E3 were developed based on above immunoag- ens. The half-maximal inhibitory concentration values of anti-E1, anti-17β-E2, and anti-E3 mAbs were 0.46, 0.36, and 0.39 ng/mL, respectively, based on competitive enzyme-linked immunosorbent assay (ic-ELISA) results. A rapid colloidal gold-based immunoassay strip assay was developed for the determina- tion of E1, 17β-E2, and E3 residues in milk samples. The assay had a visual cut-off value of 5 ng/mL, and required 10 min to assess with the naked eye. The results obtained from the immunochromatographic strip assay were consistent with those obtained from ic-ELISA and gas chromatography–mass spectrometry. The immunochromatographic strip assay is useful and rapid for the detection of E1, 17β-E2, and E3 in milk. In this study, we developed highly sensitive and specific monoclonal antibodies (mAbs) against estrone (E1), 17β-estradiol (17 β-E2), and estriol (E3). The half-maximal inhibitory concentration values of anti-E1, anti-17β-E2, and anti-E3 mAbs were 0.46, 0.36, and 0.39 ng/mL, respectively, based on competitive enzyme-linked immunosorbent assay (ic-ELI- SA) results. A rapid colloidal gold-based immunoassay strip assay was developed for the determination of E1, 17β-E2, and E3 residues in milk samples. The assay had a visual cut-off value of 5 ng/mL, and required 10 min to assess with the naked eye. The results obtained from the immunochromatographic strip assay were consistent with those obtained from ic-ELISA and gas chromatogra- phy–mass spectrometry. The immunochromatographic strip assay is useful and rapid for the detection of E1, 17β-E2, and E3 in milk. http://www.jiangnan.edu.cn

2018 国际食品学科学生竞赛 Global Food Science Global Food Student Competition GFSSC