BOOK of ABSTRACTS
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BOOK of ABSTRACTS 1st International Conference on Advanced Production and Processing 10th-11th October 2019 Novi Sad, Serbia Title: Book of Abstracts of the 1st International Conference on Advanced Production and Processing publishes abstracts from the following fields: Innovative Food Science and Bioprocesses, Nutraceuticals and Pharmaceuticals, Sustainable Development, Chemical and Environmental Engineering, Materials Design and Applications, Petroleum Refining and Production. Publisher: University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia For publisher: prof. Biljana Pajin, PhD, Dean Editorial board: Mirjana Jovicic, Ljiljana Popovic, Zdravko Sumic, Milica Hadnadjev, Olga Govedarica, Snezana Vucetic i Oskar Bera. Editor-in-Chief: Prof. Senka Vidović, PhD Design and Printing Layout: Saša Vulić, Tamara Krstić CIP - Каталогизација у публикацији Библиотеке Матице српске, Нови Сад 658.5(048.3) INTERNATIONAL Conference on Advanced Production and Processing (1 ; 2019 ; Novi Sad) Book of abstracts [Elektronski izvor] / 1st International Conference on Advanced Production and Processing, 10th-11th October 2019 Novi Sad ; [editor-in-chief Senka Vidović]. - Novi Sad : Faculty of Technology, 2019 Nasl. s naslovnog ekrana. ISBN 978-86-6253-102-5 а) Технологија - Производња - Апстракти COBISS.SR-ID 330974471 1st International Conference on Advanced Production and Processing 10th-11th October 2019 Novi Sad, Serbia CONFERENCE CHAIRMAN Prof. Biljana Pajin, Dean of the Faculty of Technology Novi Sad HONORARY COMMITTEE Mladen Šarčević, The Minister of Ministry of Education, Science and Technological Development of the Republic of Serbia Professor Dejan Jakšić, Rector of University of Novi Sad, Serbia Professor Miroslav Vesković, EC DG Joint Research Centre, Belgium and University of Novi Sad, Serbia. Professor Zoran Petrović, Emeritus Professor at Kansas Polymer Research Center, Pittsburg State University, USA. Professor Radmila Marinković Nedučin, Emeritus Professor at University of Novi Sad, Serbia. Professor Marijana Carić, Emeritus Professor at University of Novi Sad, Serbia. ORGANISING COMMITTEE from the Faculty of Technology Novi Sad, University Novi Sad, Serbia Prof. Senka Vidović Prof. Jaroslav Katona Prof. Dragan Govedarica Prof. Jaroslava Švarc- Gajić Prof. Jelena Vulić Prof. Vesna Tumbas Šaponjac Prof. Aleksandar Fišteš Prof. Vladimir Tomović Prof. Senka Popović Prof. Jelena Prodanović Prof. Nataša Đurišić-Mladenović Prof. Snežana Vučetić Prof. Jelena Pavličević Prof. Jelena Jerković Prof. Oskar Bera Prof. Ljiljana Popović Prof. Mirjana Jovičić Prof. Milica Hadnađev-Kostić Prof. Jelena Pejin Prof. Branislava Nikolovski Prof. Olga Govedarica Prof. Strahinja Kovačević Zdravko Šumić, Assistant with Ph.D. Sanja Panić, Research Associate Ivana Lončarević, Research Associate Jelena Vladić, Research Associate Predrag Kojić, Research Associate Nataša Nastić, Research Assistant Olja Šovljanski, Research Trainee SCIENTIFIC COMMITTEE • Prof. Vladimir Srdić, Faculty of Technology • Prof. Andreja Rajković, Faculty of Novi Sad, University of Novi Sad, Serbia Bioscience Engineering, University Gent, • Prof. Jasna Čanadanović-Brunet, Faculty of Belgium Technology Novi Sad, University of Novi • Olivera Đuragić, Senior Research Associate, Sad, Serbia Institute of Food Technology in Novi Sad, • Prof. Sanja Podunavac-Kuzmanović, University of Novi Sad, Serbia Faculty of Technology Novi Sad, University • Nebojša Ilić, Senior Research Associate, of Novi Sad, Serbia Institute of Food Technology in Novi Sad, • Prof. Mirjana Antov, Faculty of Technology University of Novi Sad, Serbia Novi Sad, University of Novi Sad, Serbia • Katarina Šavikin, Senior Research Associate, • Prof. Zita Šereš, Faculty of Technology Novi Institute “Dr Josip Pančić”, Belgrade, Serbia Sad, University of Novi Sad, Serbia • Prof. Slobodan Gadžurić, Faculty of Science, • Prof. Sergej Ostojić, Faculty of Sport and University of Novi Sad, Serbia Physical Education, University of Novi Sad, • Prof. Aleksander Poreda, Faculty of Food Serbia Technology, University of Agruiculture in • Prof. Viktor Nedović, Faculty of Agriculture, Krakow, Poland University of Belgrade, Serbia • Charis Galanakis, Galanakis Laboratorie, • Prof. Saule Aidarova, Kazakh-Brithish Greece and ISEKI Food Association, Austria Technical University, Almaty, Kazahstan • Prof. Andrijana Sever Škapin, The Slovenian • Luisa Gouveia, Senior Research Associate, National Building and Civil Engineering National Laboratory for the Energy and Institute and Faculty of Health Science, Geology, Portugal University of Ljubljana, Slovenia • Prof. Víctor Cerdà, Department of Chemistry, • Prof. Ljiljana Mojović, Faculty of University of Balearic Islands, Spain Technology and Metallurgy, University of • Prof. Rita Ambrus, Faculty of Pharmacy, Belgrade, Serbia University of Szeged, Hungary • Prof. Reinhard Miller, Max Planck Institute • Prof. Sonja Smole Možina, Biotechnical of Colloids and Interfaces in Potsdam/Golm, Faculty, University Ljubljana, Slovenia Germany • Prof. Cecilia Hodur, Faculty of Engineering, • Prof. Spyros Gkelis, School of Biology, University of Szeged, Hungary Aristotle University of Thessaloniki, • Ana Matias, Auxiliary Instigator-Head of Greece the Lab, Instituto de Biologia Experimental • Prof. Vlada Veljković, Faculty of Technology, e Technologica, Portugal Leskovac, Serbia • Prof. Alexander Knyazev, Lobachevsky • Prof. Anatoliy Evgenyevich Shamin, Rector State University of Nizhni Novgorod, Russia of University from Nizhny Novgorod, • Prof. Dmitry Grishin, Lobachevsky State Russia University of Nizhni Novgorod, Russian • Prof. Nataša Jovanović Lješković, Dean of Academy of Sciences, Russia Faculty of Pharmacy Novi Sad, Serbia • Prof. Stela Jokić, Faculty of Food • Prof. Ayse Zehra Aroguz, İstanbul Technology, University of Josip Juraj Üniversitesi Akademik Bilgi Sistemi, Strossmayer Osijek, Croatia Istanbul, Turkey Innovative Food Science and Bioprocesses 1 CHARACTERISATION OF PROTEINS AND SURFACTANTS AT FLUID INTERFACES RELEVANT FOR FOAMS AND EMULSIONS IN FOOD T. Kairaliyeva1,2, N. Mucic1,3, J. Katona3, E.V. Aksenenko4, V.I. Kovalchuk5, A.V. Makievski6, V.B. Fainerman6, S.B. Aidarova2, R. Miller1 1 Max Planck Institute of Colloids Interfaces, Potsdam, Germany, [email protected] 2 K. Satpayev Kazakh National Research Technical University, Almaty, Kazakhstan 3 Faculty of Technology, University of Novi Sad, Novi Sad, Serbia 4 Institute of Colloid Chemistry and Chemistry of Water, Kyiv (Kiev), Ukraine 5 Institute of Biocolloid Chemistry, Kyiv (Kiev), Ukraine 6 SINTERFACE Technologies, Berlin, Germany [email protected] Drop and bubble profile analysis tensiometry (PAT) is the most advanced method for measuring the equilibrium and dynamic surface/interfacial tensions of surfactant and protein solutions at water/air and water/oil interfaces. The methodology provides not only important information about the self-assembling of surfactants/proteins at interfaces, but also the mechanical properties of the formed interfacial layers. By slow harmonic interfacial perturbations, the interfacial relaxation processes and hence the dilational visco-elasticity of the adsorbed layers can be determined. The values, however, measured via the analysis of drop and bubble profiles, respectively, can deviate from each other significantly. This difference can be of the order of 10 mN/m or even more, depending on the bulk concentration and surface activity of the studied surfactant/protein. The differences are caused by a depletion of molecules from the bulk of single drops due to their adsorption at the drop surface. For experiments with bubbles formed in the solution under study, the depletion is 2 to 3 orders of magnitude less and therefore in most cases negligible. The depletion due to adsorption can lead to a final concentration in single drops after reaching the adsorption equilibrium which is much lower than the initial concentration. If ignored, these effects lead to incorrect surface tension isotherms and also dilational visco-elasticity of the interfacial layers. Thus, using data from drop profile analysis tensiometry without the correction of possible depletion effects can lead to huge errors in the estimated adsorption parameters. Surface tension isotherms of C10EO8 and C12EO5 with different surface activities, as measured by bubble profile tensiometry (black) and drop profile tensiometry (red); from: T. Kairaliyeva et al., Surface tension and adsorption studies by drop profile analysis tensiometry, 2 J. Surfactants Detergents, 20 (2017) 1225. The presentation provides a detailed information about the drop/bubble profile methodology, a characterisation of the mentioned depletion effects, and a number of practical data for selected surfactant and protein solutions. Keywords: proteins, surfactants, foams 3 BIOPOLYMERS AS VEHICLES FOR DELIVERING INNOVATIVE FUNCTIONALITIES IN FOOD SYSTEMS Costas G. Biliaderis Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, PO Box 235, 54124 Thessaloniki, Greece [email protected] Biopolymers have been exploited for many years in the food industry as hydrocolloid ingredients for preparing food products with improved quality, functionality and shelf-life. Broadly speaking, they are used to perform a number of functions including thickening and gelling aqueous dispersions, water binding, fat replacing, flavor masking, stabilizing emulsions and foams, as well as acting as