III National & II International Student Congress of Food Science & Technology “Bioactive compounds of natural origin in Food Science and Technology” 3-4 March 2016 – Charles Darwin Hall Faculty of Pharmacy. University of Valencia. www.congreso.avecta.org ISSN: 2341-2240 Editing in Valencia by: Asociación Valenciana de Jóvenes Estudiantes de Ciencia y Tecnología de los Alimentos Jorge Calpe, Juan Manuel Quiles y Noelia Pallarés AVECTA 2016 1 Index WELCOME BY THE CONGRESS COORDINATOR 4 WELCOME BY AVECTA'S PRESIDENT 5 GENERAL INFO 6 SCIENTIFIC PROGRAMME 7 INDEX OF ABSTRACTS 10 INVITED SPEAKERS 14 SESSION I: FOOD CHEMISTRY 15 SESSION II: FOOD ANALYSIS 17 SESSION III: FOOD TECHNOLOGY 19 SESSION IV: FOOD TECHONOLOGIST COMPETENCES 22 SESSION V: FOOD SAFETY 24 ORAL PRESENTATIONS 26 POSTERS 36 FOOD SECURITY 36 FOOD TECHONOLOGY 50 FOOD ANALYSIS AND CHEMISTRY 70 INDEX OF AUTHORS 90 2 Congress Coordinator: Giuseppe Meca. Scientific committee Coordinator: Guadalupe García & Reyes Barberá. Food Science and Nutrition Area (UV) Scientific committee: José Manuel Barat Baviera Dept. of Food Technology (UPV) Houda Berrada Toxicology Area (UV) Ester Carbó Valverde Edaphology Area (UV) Antonio Cilla Tatay Food Science and Nutrition Area (UV) María José Esteve Mas Food Science and Nutrition Area (UV) Isabel Fernández Segovia Dept. of Food Technology (UPV) José Vicente Gil Ponce Food Technology Area (UV) María Iranzo Rodenas Department of Microbiology (UV) María Jesús Lagarda Blanch Food Science and Nutrition Area (UV) Pedro V. Martinez Culebras Food Technology Area (UV) Giuseppe Meca Food Science and Nutrition Area (UV) Juan Carlos Moltó Cortés Food Science and Nutrition Area (UV) Angel L. Ortega Valero Department of Physiology (UV) Hortensia Rico Vidal Department of Microbiology (UV) María José Ruiz Leal Toxicology Area (UV) Luis Torres Asensi Dept. Biochemistry and Molecular Biology (UV) Adela Valero Aleixandre Dept. Celular Biology and Parasitology (UV) Dinoraz Vélez Pacios Dept. Food Quality and Preservation (IATA-CSIC) Organization committee: Giuseppe Meca Nutrition and Food Science Area (UV, Spain) Guadalupe García LLatas Nutrition and Food Science Area (UV, Spain) Antonio Cilla Tatay Nutrition and Food Science Area (UV, Spain) Amparo Gamero Lluna Nutrition and Food Science Area (UV, Spain) Jorge Calpe Ruano Food Science and Technology Student and AVECTA’s President (UV) Juan Manuel Quiles Beses Food Science and Technology PhD and AVECTA’s Secretary (UV) Adrian Senent Ibañez Food Science and Technology Student and AVECTA’s Treasurer (UV) Noelia Pallarés Barrachina Food Science and Technology PhD and AVECTA’s secretary (UV) Carlos Luz Minguez Masters in Food Quality and Safety Student (UV) Alicia Pino Fernandez Masters in Food Quality and Safety Student (UV) Inma Romero Puig Food Science and Technology Student(UV) Federica Saladino Food Science and Technology PhD(UV) Gabriel López García Food Science and Technology PhD(UV) Laura Perea Sanz Food Science and Technology PhD(UV) Andrea Álvarez-Sala Martín Food Science and Technology PhD(UV) Lorena Claumarchirant García Food Science and Technology PhD(UV) 3 Welcome by the Congress Coordinator The 2nd International (3rd National) Congress of Students of Food Science and Technology, included among the activities of academic extension of the Faculty of Pharmacy of the University of Valencia, is organized by the AVECTA (Valencian Association of Students of Food Science and Technology), in collaboration with different professors coordinating the Organizing and Scientific Committees. Last year, the 1st International Congress gathered more than 250 participants, and in this 2nd International edition, the congress is already a success since it will welcome more than 250 participants. The congress is organizedin invited plenary lectures, oral and poster sessions have been organized to favor meetings and interaction between participants on Food Science and Technology with the aim of integrating different disciplines and put together scientist and experts of different fields: Food Security, Food Technology, Food Chemistry and Food Analysis including several sessions on advances in applied research throughout the food chain, industrial and networking actions. We hope that this congress will provide a vital forum Spanish and international colleagues to appreciate the current state of the art in Food Technology research and will be a unique opportunity for discussion of solutions to today’s and tomorrow’s challenges. Finally, we would like to address our grateful thanks to our students of the Valencian Association of Students of Food Science and Technology, that greatly helped us to organize this congress: without their enthusiastic participation, we could not host the Second International Edition. On behalf of the Organizing and Scientific Committees we would like to wish you an interesting and enjoyable Conference in one of the most attractive Spanish corners, with fruitful discussion and exchange of professional points of view from experts coming from different countries around the world. Dr. Giuseppe Meca Dr. Guadalupe Garcia-Llatas Dr. Reyes Barberá Congress Coordinator Scientific Committee Coordinators 4 Welcome by AVECTA’s president Estimated speakers, members of the scientific programme committee, members of the organizing committee and participants, from Avecta, we greet to you for third year, on this 2nd edition of the International Student Congress and 3rd edition of the National Student Congress of Science and Food Technology. We are so proud we can stay here one more year accomplishing the objectives we have in our organization, celebrating this event in our search for the promotion and divulgation of science and food technology, as well as the continuous and high level education of the students. We would like to show our gratitude to all the members of the scientific and organizing committees for their invaluable work and dedication, and also for their commitment to our careers and education of future professionals. Thanks to the speakers who altruistically participate in the congress, for their willingness to share their knowledge and investigations, they give meaning, value and quality to this congress, which could not be possible without their collaboration. Thanks to all the sponsors who have supported us, it would not have been possible to hold a conference with the quality and magnitude of the present one without their support; thanks for trusting us and focus on science, research and education. Thanks to the University of Valencia and to the Faculty of Pharmacy, for giving us all their help and support, and for allowing us to hold this congress in their installations and put at our disposal everything needed. Thanks to the participants for their involvement and confidence once again, we have made all this work only for you, you are what gives meaning to this project. We are proud and grateful for the high number of participants, and we want to do a special mention to all those who have travelled to attend the conference. We hope the congress satisfies your expectations and help you in your education and formation as food technologists. We have put all our effort, courage and work waiting this congress runs as smoothly as possible, improving the previous one and laying the foundations for the next year. I would like to emphasize the high quality of both the presentations and papers submitted this year, this encourages us to continue working and it represents the best reward. As president, I would like to thank all members of Avecta who have been part of the congress, for their hard work and commitment. We wish you all a happy meeting. Yours Faithfully, Jorge Calpe Ruano 5 Generalinfo General map of Valencia General map of Campus de Burjassot Pharmacy Faculty Avenida de Vicente Andrés Estellés s/n 46100 Burjassot. Valencia. Subway: Line 4 Stop V. Andrés Estellés Autobús : Líne 63 Stop V. Andrés Estellés Facluty of Pharmacy building plan 6 Scientific Programme 03/03/2016 8:30- 9:30 – Registration 9:30- 10.00 – Welcome ceremony First Session: Chairman: Giuseppe Meca (University of Valencia) “Relevance of modified mycotoxins in food: state of the art and future challenges.”- Chiara 10:00-10:30 Dall’Asta. Department of Food Science, University of Parma (Italy) Oral presentations of students Assessment of mycotoxins exposure by coffee consumption- A. García-Moraleja, G. Font, J. 10:30-10:50 Mañes and E. Ferrer (Universitat de València, Spain) Zearalenone and α-Zearalenol in vitro reduction using allyl isothiocyanate and 10:50-11:10 bioaccesibility studies – F. Saladino, K. Bordin, Quiles JM., F.B. Luciano, M. Fernández- Franzón, G. Meca (Universitat de València, Spain) Use of polylysine as a preservative to increase the shelf life of the sliced bread – J. Calpe, C. 11:10-11:30 Luz, G. Meca (Universitat de València, Spain) 11:30-12:00 Coffee break Second session: Chairwoman: María José Ruiz (University of Valencia) “Management of mycotoxin risk in the cereal chains” – Antonio Moretti. Institue of 12:00-12:30 Sciences of Food Production. National Research Council (ISPA-CNR), Bari (Italy) Oral presentation of student Development and validation of a liquid chromatography-tandem mass spectrometry 12:30-12:50 method to assess human exposure to mycotoxins - L. Escrivá, P. Osorio, L. Manyes (Universitat de València, Spain) Presence of deoxynivalenol and zearalenone in wheat and flour samples from different 12:50-13:10 regions of Romania - O. Stanciu, D. Miere, F. Loghin, C. Juan (University of Medicine