European Food Chemistry Congress July 26-27, 2018 Venue: HYATT PLACE AMSTERDAM AIRPORT

Biography:

Kathryn Lawson-Wood is an Infrared Technical Applications Scientist at PerkinElmer and re-joined the organization in July 2017. Prior to this, she studied for a BSc (Hons) in Chemistry from the University of Surrey with an industrial placement year at PerkinElmer. Her role involved in the research include design and execution of application notes to demonstrate solutions for emerging food and environmental issues, with focus primarily on food packaging analysis and authenticity of herbs and spices

Abstract:

Food fraud is a subject which has become increasingly prominent over recent years and is sometimes referred to as economically motivated adulteration (EMA). Compared with the often trace levels involved in accidental contamination, adulterants are usually added in substantial quantities in order to ensure greatest profit gain. Herb and spice trading incorporates a wide range of products from diverse origins around the globe, with some countries at higher risk of EMA. Adulterants, anything from cheaper plant material of similar appearance, to natural and synthetic dyes, to chemicals such as talc, not only negatively impact consumer confidence, but can also be detrimental to public health. Near-Infrared (NIR) spectroscopy is an already widely used technique in the food industry for quantitative analysis of nutritional and quality parameters. For dried materials like herbs and spices, NIR spectroscopy is the ideal solution as it is a non-destructive technique and requires no sample preparation, allowing the analyzed samples to be retained. Existing targeted approaches for adulterant screening require a quantitative calibration to be developed for each potential adulterant. Non-targeted screening approaches can determine when there is a potential adulteration problem but can neither identify nor quantify the adulterant. Adulterant Screen^TM, a semi-targeted screening method, combines the advantages of both targeted and non-targeted approaches, allowing easy detection and quantitative estimation of adulteration at relevant levels. A range of examples of herb and spice adulteration studies using NIR spectroscopy demonstrates the use of adulterant screening as a rapid screening method for suspect materials.

Biography:

Liva Aumeistere has a Professional Bachelor's degree in Health Care (Dietitian) and a Master’s degree of Engineering in Food Science (Mg.sc.ing.). Currently, she is pursuing her PhD in Food Science Program at Latvia University of Agriculture. At present, she is a Researcher in the Research Institute of Food Safety, Animal Health and Environment BIOR.

Abstract:

Breastfeeding is a natural way to provide infant with most of the nutrients needed for proper growth and development. However, breast milk can also be a source for potentially harmful substances, like Trans fatty acids (TFA). The aim of this research was to determine TFA content in mature breast milk among lactating women in Latvia and to compare with data from other countries. The study was carried out from November 2016 until December 2017. In total, 71 mature milk (at least one-month post-partum) samples pooled within 24 hours were collected. Following TFA–elaidic acid (C18:1 n9t), vaccenic acid (C18:1 n11t) and linolelaidic acid (C18:2 n6t) were determined by GC‑FID instrument (Agilent; 6890N) equipped with an autosampler (Agilent; 7683 Series). TFA concentration was calculated and expressed as weight percentage (wt %) of total analyzed fatty acids (n=37). Average concentration for elaidic acid, vaccenic acid and linolelaidic acid was following – <0.1%, 1.20% and 0.19%, respectively. We observed lower elaidic acid content in breast milk, comparing to data from other countries but vaccenic acid content was one of the highest (see Table 1). Obtained results could be explained by different dietary patterns across the countries, however, we should analyses women’s’ dietary habits during lactation for further explanation. Regardless, lactating mothers should be advised to avoid foodstuff containing partially hydrogenated vegetable oils as industrially produced TFA consumption is associated with impaired development of an infant.

Biography:

Zeev Wiesman has completed his PhD from Hebrew University of Jerusalem, Faculty of Agriculture and Food Sciences. He is the Head of Phyto-Lipid Biotechnology Lab at the Faculty of Engineering Sciences, Ben Gurion University of the Negev, Beer Sheva, Israel. He has published more than 100 papers in peer-reviewed journals.

Abstract:

A major stability issue of food and other products containing lipids is their susceptibility to oxidation and the efficacy of antioxidants which are a complex function of chemical structure, multiphase morphologies, and the effect of water interfacial forces on morphology and molecular distribution. These material parameters are difficult to characterize with current analytical methods, and for this objective we recently developed 2D and 3D 1H LF NMR spin-spin (T2) and spin-matrix (T1) energy relaxation time signal analysis for chemical and morphological mapping of liquid or solids containing lipids, for mechanistic studies of lipid oxidation and antioxidant efficacy in complex food materials. We shall discuss the 2D and 3D T1 vs. T2 graphs for lipid samples such as linseed oil, soya and rapeseed oils in comparison to their individual fatty acid components such as oleic, linoleic and linolenic oils. Furthermore, we shall emphasis how the fatty acid chemical structural variations from saturated, monounsaturated or polyunsaturated alkyl chains affect the oil's chemical and internal morphological domains and resultant susceptibility to oxidation. For example, we characterized the triglyceride linseed oil's aggregate structure domains on a 2D T1 vs. T2 graph and formed a dictionary of the different 1H energy relaxation time peaks with different molecular sites, and compared the spectral changes of 1H relaxation times with the individual fatty acids or their esters due to different internal liquid crystalline type morphologies of the triglycerides vs. the fatty acid oils. The chemical and morphological effect on oxidation and antioxidant efficacy is shown by changes in 1H energy relaxation times on 2D and 3D graphs. An example of the 2D energy relaxation spectrum for a lipid water emulsified food product mayonnaise will be described.

Biography:

Alessandro La Mantia is a Chemist, working in the Food Fraud Laboratory of the Italian Ministry of Agriculture. At the moment, he is in leave to complete his 3^rd year of PhD at the School of Advanced Studies of the University of Camerino. He is expert in isotopic ratio mass spectrometry analysis of food matrices. He has published six full length papers and presented his results in more than 10 national and international meetings.

Abstract:

The health properties of cocoa have been known for millennia but, with the support of analytical chemistry and clinical studies, its real potential can be exploited. Among the reported beneficial effects, cocoa contributes to reduce blood pressure, glycemia, improve cognitive function. These effects have been attributed to a plethora of antioxidant compounds. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and the other phases of chocolate production. We studied the variation of polyphenols content during all the different phases of chocolate production, with a special emphasis on roasting (three different roasting temperatures: 79, 101 and 133°C). Three cocoa bean sample have been followed during all the process to produce chocolate by analyzing the total polyphenols content (Folin-Ciocalteu assay), the antioxidant power (FRAP assay), the epicatechin content (HPLC and GC/MS), and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: An increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (101°C), the higher polyphenol content was found after roasting originating an asymmetric bell-shaped curve. Epicatecin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data has the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems that roasting is able to free epicatechin from oligomers that can be partially reformed during the following treatments.

Biography:

Maroua Ferdenache has completed her Master's degree in Biology from the University of Annaba, Algeria, graduated with first class honors and she is the winner of the Doctoral competition. Last year, she got a scholarship to Paris-Saclay University. Now, she is pursuing her PhD at the French National Center for Scientific Research (CNRS) in Paris, France. She has participated in three conferences and till now, she has two papers in reputed journals

Abstract:

Azadirachtin, is a biorational insecticide, is one of the prominent biopesticide commercialized today and represent an alternative to conventional insecticides. In this study, we aimed at assessing the lethal and sublethal behavioral and physiological effects of azadirachtin on Drosophila melanogaster Meigen, 1830 (Diptera: Drosophilidae) as biological model. Early third instar larvae (L3) of parental generation (F0) were exposed topically to azadirachtin at two doses DL₂₅ (0.28 µg) and DL₅₀ (0.68 µg). Its effects were evaluated on fecundity and oviposition site preference with and without choice in two successive generations (F0: exposed and F1: non-exposed). Azadirachtin affected fecundity of flies by a significant reduction of the number of eggs laid of the two tested generations. Results showed that, females present a clear preference for oviposition in control medium. Pre-imaginal exposure (L3) to azadirachtin increased aversion to this substance in comparison to naive flies. Results strongly support that azadirachtin-induced transgenerationaly inheritance of behavioral traits that may be due to epigenetic modifications.

Biography:

Charlotte Summers holds a BSc Hons degree in Psychology and has been part of the Diabetes.co.uk team since 2012. She manages daily operations of Europe's largest diabetes resource and diabetes patient-to-patient forum as well as implementing persuasive methods to improve optimization. This year, she has spoken at Breckenridge 2017 about "180,000 anecdotes: The Low Carb Program” and in November 2017, she will present “Play Your Carbs Right” at the Diabetes Professional Care conference in London. She is a regular spokesperson in the UK media and is often called upon to comment in newspapers including The Daily Mail, Guardian, and The Times about healthcare and reversing type 2 diabetes and obesity in the UK and worldwide with digital health, in particular Diabetes.co.uk's Low Carb Program which has data to demonstrate a saving of £6.9 million to the NHS in little under 18 months.

Abstract:

Background: Type 2 diabetes has serious health consequences including blindness, amputation, stroke, and dementia, and its annual global costs are more than $800 billion. Although typically considered a progressive, nonreversible disease, some researchers and clinicians now argue that type 2 diabetes may be effectively treated with a carbohydrate-reduced diet.

Objectives: Our objective was to evaluate the 1-year outcomes of a digitally delivered Low Carb Program (LCP), a nutritionally focused, 10-session educational intervention for glycemic control and weight loss for adults with type 2 diabetes. The program reinforces carbohydrate restriction using behavioral techniques including goal setting, peer support, and behavioral self-monitoring.

Methods: The study used a quasi-experimental research design comprised of an open-label, single arm pre- and post-intervention using a sample of convenience. From adults with type 2 diabetes who had joined the program and had a complete baseline dataset, we randomly selected participants to be followed for 1 year (N=1000; mean age 56.1, SD 15.7, years; 59% (593/1000) women; mean HbA1c 7.8, SD 2.1, %; mean body weight 89.6, SD 23.1, kg; taking an average of 1.2 diabetes medications).

Results: Of the 1,000 study participants, 708 (70.8%) individuals reported outcomes at 12 months, 672 (67.2%) completed at least 40% of the lessons, and 528 (52.8%) completed all lessons of the program. Of the 743 participants with a starting HbA1c at or above the type 2 diabetes threshold of 6.5%, 195 (26.2%) reduced their HbA1c to below the threshold while taking no glucose-lowering medications or just metformin. Of the participants who were taking at least one hypoglycemic medication at baseline, 40.4% (289/714) reduced one or more of these medications. Almost half 46.4%, (464/1000) of all participants lost at least 5% of their body weight. Overall, glycemic control and weight loss improved, especially for participants who completed all 10 modules of the program. For example, participants with elevated baseline HbA1c (≥7.5%) who engaged with all 10 weekly modules reduced their HbA1c from 9.2% to 7.1% (P<0.001) and lost an average of 6.9% of their body weight (P<0.001).

Conclusions: Especially for participants who fully engage, an online program that teaches a carbohydrate reduced diet to adults with type 2 diabetes can be effective for glycemic control, weight loss, and reducing hypoglycemic medications.

Biography:

Mahmoud Abughoush has completed his PhD from Kansas State University, in 2003. He has been assigned as an Assistant Professor at the Hashemite University, Jordan. Currently, he is working with the Hashemite University, Jordan as an Associate Professor in the Food and Nutrition Sciences Department. He has published more than 25 research articles in food safety, food product development, food chemistry and physical properties

Abstract:

The objectives of the current study were to investigate the effect of totally (100% sesame oil) or partially (50% sesame oil and 50% corn oil) replacing corn oil with sesame oil on Salmonella spp. in mayonnaise stored at 4, 10 or 24°C and the inhibitory effect of chitosan at 0.5 to 1.0% against Salmonella spp. in mayonnaise. Effect of chitosan on mayonnaise particle size was also investigated. Salmonella cells were not detected in mayonnaise prepared with 50% sesame oil and 50% corn oil or by addition 0.5 to 1% chitosan at and beyond 1 d; however, cells were not detected in mayonnaise prepared 100% corn or sesame oils by 7 d at 24°C. Further, Salmonella numbers were reduced by approximately ≤1.2 log CFU/g in totally or partially sesame oil-treated mayonnaise or in mayonnaise containing 0.5 to 1% chitosan and stored at both 4 and 10°C compared to mayonnaise prepared with corn oil (control without chitosan). The addition of chitosan enhanced the viscosity of mayonnaise and reduced the particle size of droplets, which were 50, 24.1 and 6.1 µm in mayonnaise treated with 0, 0.5 and 1.0% chitosan. The results showed that, replacing of corn oil with sesame oil in manufacturing of mayonnaise or addition of chitosan has the potential to reduce the presence of Salmonella in this product.