Libro de abstracts 17

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23-24February 2017 – Charles Darwin Hall Faculty of Pharmacy. University of Valencia

www.congreso.avecta.org

IV International Congress of Food Science and Technology byJorge Calpe, Juan Manuel Quiles, Noelia Pallarés, Gloria Roca is licensed under a Creative Commons ReconocimientoNo Comercial –Sin Obra Derivada 4.0 Internacional License.

Este proyecto ha sido financiado mediante una ayuda del vicerrectorado de Politica de Formación y Calidad Educativa de la Universitat de València.

ISSN: 2341-2240 Editing in Valencia by: Asociación Valenciana de Estudiantes en Ciencia y Tecnología de los Alimentos Jorge Calpe, Juan Manuel Quiles, Noelia Pallarés y Gloria Roca AVECTA 2017

ϭ

WELCOME

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GENERAL INFO

5

SCIENTIFIC PROGRAMME

6

INDEX OF ABSTRACTS

9

INVITED SPEAKERS

13

ORAL PRESENTATIONS

20

POSTERS

32

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Congress Coordinator: Giuseppe Meca.

Scientific committee Coordinator: Antonio Cilla & Reyes Barberá.

Scientific committee: José Manuel Barat Baviera Houda Berrada Ester Carbó Valverde Antonio Cilla Tatay María José Esteve Mas Isabel Fernández Segovia José Vicente Gil Ponce María Jesús Lagarda Blanch Pedro V. Martinez Culebras Giuseppe Meca Hortensia Rico Vidal María José Ruiz Leal Luis Torres Asensi Adela Valero Aleixandre

Department of Food Technology (UPV) Department of Preventive Medicine-Toxicology Area (UV) Department of Vegetal Biology-Edaphology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area Area (UV) Department of Food Technology (UPV) Department of Preventive Medicine- Food Technology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area Area (UV) Department of Preventive Medicine- Food Technology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area Area (UV) Department of Microbiology and Ecology (UV) Department of Preventive Medicine-Toxicology Area (UV) Dept. Biochemistry and Molecular Biology (UV) Dept. Pharmacy, Technological Pharmacy and Parasitology (UV)

Organization committee: Giuseppe Meca Antonio Cilla Tatay Amparo Gamero Lluna Jorge Calpe Ruano Juan Manuel Quiles Beses Adrián SenentIbañez Noelia PallarésBarrachina Carlos Luz Mínguez Federica Saladino Juan Francisco Moreno Charco Raquel Torrijos Caparrós Julia Quilez Martínez Eva Grau Fuentes María Santamaría Arnal Belén Moreno Torres NuneSahakyan Ana María Pérez Adrián Gloria Roca García

Nutrition and Food Science Area (UV, Spain) Nutrition and Food Science Area (UV, Spain) Nutrition and Food Science Area (UV, Spain) Food Science and Technology Student and AVECTA’s President (UV) Food Science and Technology PhD and AVECTA’s Secretary (UV) Food Science and Technology Student and AVECTA’s Treasurer (UV) Food Science and Technology PhD and AVECTA’s secretary (UV) Food Science and Technology PhD (UV) Food Science and Technology PhD (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) 3

Welcome It is our great pleasure that the IVth Congress of Students of Food Science and Technology (AVECTA) is held at University of Valencia, Faculty of Pharmacy, Spain with a new competitive and attractive program. We want to extend a warm welcome and heartfelt respect to all the participants to this congress. Especially, we have to thank all the guests’ speakers from Netherland, Brazil and Spain who accepted to participate to this annual congress.

This congress has been held without missing it every year in Valencia from 2012 and we are proud of the achievement of the result that this academic society enhanced at the time of each congress. The number of the presentation in the annual conference increased, and we think that the presentation contents are progressing every year. This congress will surely give an impetus to the development in the Food Science and Technology in Spain and in Europe.

The congress is organized in invited plenary lectures, oral and poster sessions have been organized to favor meetings and interaction between participants 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 for 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 now host the Third 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.

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General info

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

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Scientific Programme 23/02/2017 15:00- 16:00 – Registration 16:00- 16:30 – Welcome ceremony First Session: Chairman: Giuseppe Meca (University of Valencia) 16:3017:00

Natural solutions for the mitigation of mycotoxins in foods and animal feed Fernando Bittencourt Luciano. Associate Professor/Assistant Dean for Research at Pontifícia Universidade Católica do Paraná (PUC-PR) Curitiba, Paraná, Brazil.

Oral presentations of students Functional properties of microencapsulated eugenol by spray-drying 17:00E. Talón1, A. Maija2, A. Cano1, M. Vargas1, K. Jouppila2, C. González-Martínez1 1 17:15 Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain; 2Department of Food and Environmental Sciences, University of Helsinki, Finland.

Effect of Faba bean minor (Viciafaba L.) and Chickpea (Cicerarietinum) mucilage in kefir as novel 17:15ingredient 17:30 L. Ould Saadi1,2, F. Zaidi2, T. Sanz1, C.M. Haros1 1 Institute of Agrochemistery and Food Technology (IATA-CSIC), Valencia, Spain; 2Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, BejaiaAlgérie Antifungal properties of eugenol and thymol immobilised on mcm-41 microparticles to control 17:30food-relevant fungi 17:45 S. Ribes1*, M. Ruiz-Rico1, E. Pérez-Esteve1, A. Fuentes1, P. Talens1, R. Martínez-Máñez2,3, J.M. Barat1 1 Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; 2Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; 3CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain.

Comparasion of hypoallergenic formulas for the feeding of infant with allergy to cow’s milk 17:45proteins.

18:00 S. Sánchez1,2, C. Puig3, M.D. Pérez1, S. Malo2 1 Área de Tecnología de los Alimentos, Universidad de Zaragoza, Spain; 2Área de Medicina Preventiva y Salud Pública, Universidad de Zaragoza, Spain. 3Centro de Salud Actur Norte, Servicio Aragonés de Salud, Área de Pediatría, Universidad de Zaragoza, Spain.

Industrial validation of an active system to extend shelf life of fresh meat in modified atmosphere 18:00packaging 18:30 María Monedero, PhD-ITENE (Technological Institute of Packaging Transportation and Logistics) 21:00 – SOCIAL DINNER 24/02/2017 Second session: Chairman: Antonio Cilla (University of Valencia) A multidisciplinary approach to investigate the accumulation of bioactive metabolites in citrus fruits María Jesús Rodrigo Esteve, Research Associate at IATA (Institute of Agricultural Chemistry and Food Technology) Oral presentations of students Antiproliferative effect of microencapsulated plant sterols on human colon cancer cells 10:00A. Álvarez-Sala1, A. Attanzio2, L. Tesoriere2, G. García-Llatas1, R. Barberá1, A. Cilla1 1 10:15 Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés 09:3010:00

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10:1510:30

10:3010:45

10:4511:00

11:0011:45

Estellés s/n, 46100, Burjassot (Valencia), Spain; 2STEBICEF Department, Faculty of Pharmacy, University of Palermo, Italy.

Optimization of Extraction of Antioxidant Pigments from Dosidicus gigas Using Response Surface Methodology Chan-Higuera, J. E.1,2, Noguera-Artiaga, L.1, Lipan, L.1, Ezquerra-Brauer, J. M.2, Cárdenas-López, J. L.2, Carbonell-Barrachina, Á. A.1 1 Universidad Miguel Hernández de Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO).

Departamento Tecnología Agroalimentaria. Grupo “Calidad y Seguridad Alimentaria (CSA). Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, España. 2Universidad de Sonora. Departamento de Investigación y Posgrado en Alimentos. Blvd. Luis Encinas y Rosales s/n, Col. Centro, 83000-Hermosillo, Sonora, México.

Development and evaluation of two elisa formats for the detection of allergenic glycinin from soy in model processed foods I. Nicolau-Lapeña1, I. Segura1, A. Blázquez1, A.P. Tobajas1, P. Galán2, L. Mata2, L. Sánchez1, M.D. Pérez1 1 Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, España. 2ZEULAB, Polígono PLAZA, C/Bari, 25 Duplicado, 50197 Zaragoza, Spain.

Monitoring of Patulin levels in commercial apple juice J. Sardellini2, P.P.F. Vieira1, H. Berrada2 1 Department of Gastronomy. Center for Regional Development. Federal University of Paraíba- Brazil.

2 Laboratorio de Toxicología, Facultad de Farmacia, Universidad de Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjasssot, Valencia, España.

Coffee break

Third session: Chairwoman: María José Ruiz (University of Valencia) 11:4512:15

Food Structure, Digestion and Health Edoardo Capuano, Assistant professor (tenure track) at Wageningen University

Oral presentation of student Antimicrobial activity of lactic acid bacteria isolated from andean fermented food 12:15A. Yépez1, C. Luz4, G. Meca4, R. Aznar1,2,3 1 12:30 Department of Microbiology and Ecology, University of Valencia, Valencia, 2Department of Food Safety and Preservation, IATA-CSIC, Paterna,3Spanish Type Culture Collection (CECT), University of Valencia, 4 Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia.

Ochratoxin a bioaccessibility during in vitro simulated pig-digestion in the presence of lactic acid 12:30bacteria 12:45 J. Ferrer1, A. Schoch2, C. Luz1, F.B. Luciano,2 G. Meca1 1 Laboratori de Química delsAliments i Toxicologia, Facultat de Farmàcia, Universitat de València. Av. Vicent Andrés Estellés s / n, 46100 Burjassot, Spain.2Departamento de Ciência Animal, Escola de Ciências da Vida, Pontificia Universidade Católica do Paraná. Rua Imaculada Conceição 1155, 80901-215 Curitiba, Paraná, Brasil.

Citotoxicity and lipid peroxidation of two mycotoxins in liver hepatocellular carcinoma cells 12:45M.C. Pigni1, L. Elmo, M.N. Diana, M.J. Ruiz 13:00 Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain Detection of potential infectious enteric viruses in shellfish by RT-qPCR combined with 13:00intercalating dyes 13:15 W. Randazzo1,2, F. S. Le Guyader3, R. Aznar1,2, G. Sánchez1,2 1 Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.

Valencia, Spain; 2Food Safety and Preservation Department, IATA-CSIC, Av. Agustín Escardino 7.

46980 Paterna. Valencia, Spain; 3Laboratoire de Microbiologie, LSEM-SG2M, IFREMER, BP 21105, 44311 Nantes Cedex 03, France.

Fourth session: Chairwoman: Mónica Fernández (University of Valencia)

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13:1513:45

The need for spreading food science Miguel A. Lurueña, blog author of “Gominolas de petroleo”

13:4515:00

Lunch

15:00- 16:30 POSTER SESSION* 16:30– CLOSING AND AWARD CEREMONY *The best posters and oral presentations of the Congress will be selected by the scientific committee. ( there will be awards for graduate and postgraduate selection)

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INVITED SPEAKERS NATURAL SOLUTIONS FOR THE MITIGATION OF MYCOTOXINS IN FOODS AND ANIMAL FEED

14

INDUSTRIAL VALIDATION OF AN ACTIVE SYSTEM TO EXTEND SHELF LIFE OF FRESH MEAT IN MODIFIED ATMOSPHERE PACKAGING

15

A MULTIDISCIPLINARY APPROACH TO INVESTIGATE THE ACCUMULATION OF BIOACTIVE METABOLITES IN CITRUS FRUITS 16 FOOD STRUCTURE, DIGESTION AND HEALTH

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THE NEED FOR SPREADING FOOD SCIENCE

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ORAL PRESENTATIONS FUNCTIONAL PROPERTIES OF MICROENCAPSULATED EUGENOL BY SPRAY-DRYING 20 EFFECT OF FABA BEAN MINOR (VICIAFABA L.) ANDCHICKPEA (CICERARIETINUM) MUCILAGE IN KEFIR AS NOVEL INGREDIENT

21

ANTIFUNGAL PROPERTIES OF EUGENOL AND THYMOLIMMOBILISED ON MCM-41 MICROPARTICLES TO CONTROL FOOD-RELEVANT FUNGI

22

COMPARASION OF HYPOALLERGENIC FORMULAS FOR THE FEEDING OF INFANT WITH ALLERGY TO COW’S MILK PROTEINS.

23

ANTIPROLIFERATIVE EFFECT OF MICROENCAPSULATED PLANT STEROLS ON HUMAN COLON CANCER CELLS

24

OPTIMIZATION OF EXTRACTION OF ANTIOXIDANT PIGMENTS FROM DOSIDICUS GIGAS USING RESPONSE SURFACE METHODOLOGY

25

DEVELOPMENT AND EVALUATION OF TWO ELISA FORMATS FOR THE DETECTION OF ALLERGENIC GLYCININ FROM SOY IN MODEL PROCESSED FOODS

26

MONITORING OF PATULIN LEVELS IN COMMERCIAL APPLE JUICE

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ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM ANDEAN FERMENTED FOOD

28

OCHRATOXIN A BIOACCESSIBILITY DURING IN VITRO SIMULATED PIG-DIGESTION IN THE PRESENCE OF LACTIC ACID BACTERIA

29

CITOTOXICITY AND LIPID PEROXIDATION OF TWO MYCOTOXINS IN LIVER HEPATOCELLULAR CARCINOMA CELLS

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DETECTION OF POTENTIAL INFECTIOUS ENTERIC VIRUSES IN SHELLFISH BY RTQPCR COMBINED WITH INTERCALATING DYES

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31

POSTERS FOOD CHEMISTRY / ANALYSIS STEROL

BIOACCESSIBILITY

FROM

PLANT

STEROL

ENRICHED

MILK-BASED

FRUIT BEVERAGES ADDED OF MILK FAT GLOBULE MEMBRANE DURING ITS SHELF-LIFE

33

TOWARDS AN ECOLOGICAL PRODUCTION IN CITRUS AGRICULTURE IN ANDALUCÍA 34 DEVELOPMENT AND VALIDATION OF A SANDWICH ELISA TECHNIQUE TO DETERMINE ß-CONGLYCININ AND ITS APPLICATION TODETECT SOY IN PROCESSED FOOD

35

DEGRADATION OF COLOUR AND TEXTURE OF SPANISH-STYLE GREEN TABLE OLIVES PASTEURIZED AND STORED IN DIFFERENT PLASTIC POUCHES

36

AROMA CHARACTERIZATION OF LA MANCHA MALBEC RED WINES

37

NEW FERTILIZATION TREATMENTS FOR LA MANCHA TRUJILLO MELONS

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ANTI-INFLAMMATORY ACTIVITY OF A POLYPHENOLIC COCOA EXTRACT IN MURINE MACROPHAGES 39 MICROENCAPSULATION OF OREGANO ESSENTIAL OIL (LIPPIA ORIGANOIDES) WITH GELATIN/PECTIN COMPLEX 40 EFFECT OF FREEZE DRYING AND GUM ARABIC ADICCTION IN THE ANTIOXIDANT ACTIVITY OF KIWIFRUIT (ACTINIDIA DELICIOSA) EXTRACTS 41 ELABORACIÓN DE UNA TABLA DE COMPOSICIÓN DE ALIMENTOS PARA LA VALORACIÓN DE LA INGESTA DIETÉTICA EN LA AMAZONÍA PERUANA 42 EVALUATION OF THE SENSORY IMPACT OF THE NEW WINES THROUGH FAST SENSORY ANALYSIS TECHNICHES: NAPPING® 43 BENEFITS OF THE DAILY CONSUMPTION OF VEGETABLES IN A MEDITERRANEAN POPULATION WITH METABOLIC SYNDROME 44 FRACTAL ANALYTICS OF DIGITAL IMAGES FOR FRESH-SLICED TISSUES INSPECTING: CLASSIFICATION AND CHARACTERISATION OF PROXIMATE COMPOSITION 45 ITEMS OF ADHERENCE TO THE MEDITERRANEAN DIET AND BIOCHEMICAL PARAMETERS IN GENERAL POPULATION 46 ADHERENCE TO THE MEDITERRANEAN DIET OF ESO STUDENTS FROM THE CITY OF CÓRDOBA 47 EVALUATION OF SOFT DRINKS INTAKE IN ESO STUDENTS FROM THE CITY OF CÓRDOBA 48 NUTRITIONAL INTAKE OF SALTY SNACK OF ESO STUDENTS FROM THE CITY OF CORDOBA 49 10

FOOD SECURITY ORGANIC AMENDMENT BASED ON AGRONOMIC REVALUATION OF SPENT COFFEE GROUNDS FOR THE IMPROVEMENT OF SOILS AND ALIMENTARY PLANTS FOOD-GRADE

MEDIUM

BY

ANTIMICROBIAL

ACTIVITY

OF

51

PEDIOCOCCUS

ACIDILACTICI

52

EXPOSURE OF LEGISLATED AND NON LEGISLATED MYCOTOXINS IN CEREALS AND CEREAL PRODUCTS FROM TUNISIA SIMULTANEUS

DETERMINATION

53 OF

MICOTOXINS

FOR

A

LIQUID

CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY IN VARIOUS FOOD MATRICES54 METODOS DE INACTIVACIÓN DE METACERCARIAS EN ALIMENTOS: SU APLICACIÓN EN EL CONTROL DE LAS TREMATODIASIS HUMANAS HEPATICAS 55 ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT AGAINST MURINE NOROVIRUS AND HEPATITIS A VIRUS IN MODEL FOOD SYSTEMS 56 NEW APPROACH IN MYCOTOXIN DETERMINATION IN GLUTEN-FREE PASTA BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO QUADRUPOLE ORBITRAP MASS SPECTROMETRY 57 MICROBIOLOGICAL ANALYSIS OF SURFACES OF A HOSTELRY ESTABLISHMENT

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TREATMENTS ASSESSMENT FOR THE CONTROL OF WATER-BORNE INFECTIOUS DISEASES 59 STUDY OF THE INHIBITORY ACTIVITY OF ANTIMICROBIAL FILTERS AGAINST ENTEROCCOCUS HIRAE 60 DEVELOPMENT OF FILTERS FUNCTIONALISED WITH POLYAMINES FOR THE REDUCTION OF ESCHERICHIA COLI IN DRINKING WATER 61 STUDY OF AFLATOXINS IN MEDICINAL PLANTS BEVERAGES

62

SIMULTANEOUS DETERMINATION OF DEOXYNIVALENOL AND ITS ACETYLATED DERIVATIVES IN ROMANIAN BREAD 63 EVALUATION OF THREE COMMERCIAL SEROLOGICAL TESTS FOR THE DETECTION OF TOXOPLASMA GONDII IN EXPERIMENTALLY INFECTED PIGS 64 BIOACCESSIBILITY OF THE CYANOTOXIN CYLINDROSPERMOPSIN IN DIFFERENT UNCOOKED VEGETABLES AND UNDER BOILING COOKING TREATMENT 65 ALTERNARIA MYCOTOXINS IN FOOD

66

FATE OF MYCOTOXINS IN THE MALTING AND BREWING PROCESS

67

ANTIFUNGAL AND ANTIMYCOTOXIGENIC ACTIVITY OF -POLYLYSINE IN PACKAGED PRODUCTS 68 ANTIFUNGAL POTENTIAL OF MUSTARD FLOURS EXTRACTS AGAINST ASPERGILLUS, PENICILLIUM AND FUSARIUM 69 11

FOOD TECHNOLOGY SODIYM CASEINATE AND GELATIN ACTIVE ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY

FILMS

CONTAINING

TANNINS: 71

MICROENCAPSULATION FOR IRON FORTIFICATION IN BAKING PRODUCTS

72

ANTIMICROBIAL ACTIVITY OF CHITOSAN FILMS CONTAINING ENCAPSULATED EUGENOL IN ALGINATE MICROCAPSULES 73 NEW 3D FOOD PRINTER DESIGN

74

A METHOD TO PRE ANALYZE COFFEE SAMPLES THROUGH A VOLTAMMETRIC ELECTRONIC TONGUE: A TASTE ESSAY 75 IRRIGATION DOSE AND PLANT DENSITY AFFECT THE YIELD, ESSENTIAL OIL CONTENT AND SENSORY QUALITY OF PARSLEY (PETROSELINUM SATIVUM) 76 YEASTS INVOLVED IN THE FERMENTATION OF THE OLIVE “EMPELTRE”VARIETY FROM THE BAJO ARAGON 77 SIZING BURNER IN DRYING OPERATIONS BY USING ALTERNATIVE ENERGIES WITH ENVIROMENTAL SUSTAINABILITY 78 EFFECT OF PROBIOTIC MICROENCAPSULATION AND DRYING CONDITIONS ON COLOR AND TEXTURE OF IMPREGNATED AND DRIED APPLE AND ITS EVOLUTION DURING STORAGE 79 EFFECT OF DRYING ON THE FUNCTIONAL PROPERTIES OF BLUEBERRY JUICE WASTE. POSSIBLE USE IN COOKIES AND SPONGE CAKES FORMULATION 80 REDUCTION OF PALMA FAT DIGESTION BY EMPLOYMENT OF XANTANA GUM

81

APPLICATION OF SENSORY ANALYSIS IN THE FOOD INDUSTRY: A CASE STUDY, TRAINED PANEL ON QUALITY CONTROL OF ICE CREAM 82 ENRICHMENT OF PREBAKED PIZZA WITH FIBRE FROM A TIGER-NUT (CYPERUS ESCULENTUS) MILK CO-PRODUCT: IMPACT ON PROCESSING AND PHYSICOCHEMICAL PROPERTIES 83 HIDROSOSTAINABLES TABLE OLIVES

84

EFFECT OF XANTHAN GUM ON THE RHEOLOGICAL AND MECHANICAL PROPERTIES OF TIGER NUT FRESH PASTA DOUGHS 85 QUALITATIVE AND QUANTITATIVE DETERMINATION OF NATURAL COCOA POWDER MIXED WITH CAROB FLOUR BY NIR SPECTROSCOPY 86 OPTIMIZATION OF NEW SMOOTHIES BASED ON POMEGRANATE JUICE AND BLENDED MINOR MEDITERRANEAN FRUITS 87 OPTIMIZATION OF A METHOD TO DETECT SPORES OF BUTYRIC CLOSTRIDIA IN MILK, BASED ON BIOSEPARATION, qPCR AND FLOW CYTOMETRY 88 RICE HUSK: FROM WASTES TO USEFUL COMPOUNDS FOR BIODEGRADABLE FOOD PACKAGING 89 INFLUENCE OF DRYING TREATMENTS ON ANTIOXIDANT CAPACITY OF OLIVE TREE LEAVES 90 12

Invited speakers

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NATURAL SOLUTIONS FOR MITIGATION OF MYCOTOXINS IN FOODS AND ANIMAL FEED

F. B. Luciano

School of Life Sciences, Pontífica Universidade Católica do Paraná, Rua Imaculada Conceição 1155, 80215-901, Curitiba, Brazil

fernando.luciano@pucpr.br

It is estimated that > 30% of the food produced in the world is lost by spoilage, which is largely caused by microbial growth. In addition, there is a growing concern about the presence of mycotoxins in foods, since up to 25% of cereals and cereal foods are contaminated with these compounds. Problems concerning food losses due microbial contamination start at the farm and continue throughout storage, processing, wholesale or retail distribution and consumer utilization. There are techniques available to help reduce spoilage losses (e.g. gamma irradiation, heat treatment, high pressure treatment and utilization of antimicrobials) that produce food technically free of microorganisms or decrease their viability to very low levels. However, there is strong public opinion polarized against use of processes like irradiation and utilization of chemically synthesized antimicrobials, but it is highly supportive of minimally processed foods that are perceived as natural, fresh and environmentally friendly. Natural antimicrobials appear as a sustainable and “green” alternative to avoid food spoilage and to increase food safety. Allyl isothiocyanate (AITC) is a volatile antimicrobial derived from oriental and black mustard that has shown activity against bacteria, mold and can react directly with mycotoxins, reducing their levels. Fumigation of this compound has been tested in different commodities, and it can inhibit mold growth at concentrations of 1 – 50 L/L and to reduce mycotoxin levels at > 50 L/L. Therefore, this compound could be exploited to avoid production of mycotoxins and extend the shelf life of foods, as well as potentially mitigate the toxicity of mycotoxins present in animal feed.

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INDUSTRIAL VALIDATION OF AN ACTIVE SYSTEM TO EXTEND SHELF LIFE OF FRESH MEAT IN MODIFIED ATMOSPHERE PACKAGING M. Monedero1,A. BeltrĂĄn, T. Calvo, S. Aucejo, J.M. BermĂşdez 1

ITENE (Packaging, Transport and Logistics Research Centre), Valencia, Spain

jbermudez@itene.com

Fresh meat products are important constituents of the human diet due to their nutritional benefits.

However, as perishable products, their shelf life lasts only around 8-10 days under modified atmosphere packaging (MAP) conditions and even less without any modified packaging. As meat industry notes, besides microbial growth, the main mechanism involved on spoilage of fresh meat is related to lipid oxidation. This oxidation process alters its organoleptic properties such as colour, which changes from red to brown, and taste, which turns rancid. Hence, an active system based on a coating of carvacrol, thymol and salicylaldehyde was developed in order to extend shelf life of MAP fresh meat products. The active coating was printed in the inner layer of lid film by flexography in an industrial environment. The activity of films was studied against control samples in a shelf life study with MAP fresh meat.

Malondialdehyde/hexanal contents were analysed to this aim. Furthermore, colour evolution, sensory analysis and appearance were also investigated. Samples packed with the active coating showed delayed evolution of malondialdehyde and hexanal against control. In particular, shelf life was extended with the active film up to 11-14 days, MAP fresh meat without coating, by contrast, lasted until 4-7 days.

Likewise, coordinate a* from CIELab colour space and appearance of fresh meat with the active films showed results in accordance with this different oxidation rate. Simultaneously, in terms of sensory evaluation, packed fresh meat with or without active compounds in the lid film did not reveal significant differences related to common odour and taste of fresh meat. It can be concluded that the developed active system based on carvacrol, thymol and salicylaldehyde extends the shelf life of MAP fresh meat products successfully.

15

A MULTIDISCIPLINARY APPROACH TO INVESTIGATE THE ACCUMULATION OF BIOACTIVE METABOLITES IN CITRUS FRUITS

M.J. Rodrigo

Institute of Agrochemistry and Food Technology IATA-CSIC (C/CatedráticoAgustínEscardinoBenlloch, 7, 46980 Paterna, Valencia) , Spain.

mjrodrigo@iata.csic.es

Fruit is an indispensable part of the human diet and an important source of compounds essential for health. In terms of fruit production and economic value, Citrus are the first crop in the world and Spain in one of the largest producing countries.The research line of our group is focused in the characterization of metabolic pathways of relevant compounds, such as carotenoids and ascorbic acid (vitamin C), involved in the organoleptic and nutritional quality of citrus fruits. Carotenoids are a large family of isoprenoid molecules which are responsible for the internal and external coloration of citrus fruits and, therefore, play a direct role in fruit quality and acceptance by consumers. Moreover, some carotenoids are the precursors of vitamin A and their intake contribute to improving consumers’ health and well-being. On the other side, Citrus fruits are widely recognized as an important source of vitamin C for human nutrition and health. Therefore, vitamin C levels in Citrus fruits have been extensively studied over the years, however, biochemical pathways involved in their biosynthesis have remained elusive until recently. The main objective of our group is to investigate the biosynthetic pathways operating in the vitamin C and carotenoids accumulation during Citrus fruits maturation and postharvest storage by using physiological, biochemical, and functional genomics strategies. In addition, we take advantage of natural diversity among citrus species and varieties in the content of these bioactive compounds to understand and identify the main regulatory steps of their metabolism. In this communication a comprehensive and update overview of the main results obtained in our laboratory will be revised and discussed.

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FOOD STRUCTURE, DIGESTION AND HEALTH

E. Capuano

Wageningen University and Research, The Netherlands

edoardo.capuano@wur.nl Digestion represents the physiological “interface� between food and health. The kinetics and the extent by which nutrients and bioactive compounds make themselves available to our body plays a role of paramount importance for our health. But when considering nutrients bioavailability we must consider that they are part of a complex system: the food matrix. Food is not just a carrier of our target molecules (as a capsule or a pill is for a drug) but the interactions between individual components and the food matrix are also important. For instance, the plant matrix, whether is from fruits, vegetables, cereals, legumes or nuts, comprises a sequence of barriers to nutrients absorption or digestion. After swallowing, plant tissues occur in our gastrointestinal tract as particles of different sizes which are made up of cells surrounded by a protective cell wall. Since cell wall structural integrity is largely retained during digestion in the upper intestine, in order to be available for absorption, plant food nutrients must pass through the physical barrier represented by the plant cell wall. This barrier effect is the result of a very complex interplay between cell wall chemical composition and structure and modifications suffered upon digestion, as well as industrial, domestic and oral processing. As a matter of fact, the fraction of intact cells depends on the particle size distribution of the food we swallow. Analogously, the rate of diffusion of intracellular component out of intact cells or the rate of penetration of digestive enzymes within intact cells also depends on particle size and from cell wall permeability. By Understanding the effect of structural properties (cell wall integrity, cell wall permeability, particle size) on digestibility and bioavailability of nutrients and bioactive compounds we can optimize the health properties of our foods and diets.

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THE NEED FOR SPREADING FOOD SCIENCE M.A. LurueĂąa1 1

Sciencewriteron gominolasdepetroleo.com,33206 GijĂłn, Asturias, Spain

gominolasdepetroleo@gmail.com

Food and nutrition are currently of growing interest for society, so a big amount of information is published everyday. Unfortunately, it is not always rigorous, which makes the consumer confused and, sometimes, completely lost, resulting in a risk to their health and their wallet. Bad journalism, bad science, dishonest marketing strategies, charlatans and the absence of food subjects in school education programs are them a infactors behind that. In this context, the teaching of critical thinking and the spreading of science are essential to help the citizen to make free and correct decisions.

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Oral presentations:

19

FUNCTIONAL PROPERTIES OF MICROENCAPSULATED EUGENOL BY SPRAY-DRYING E. Talón1, A. Maija2, A. Cano1, M. Vargas1, K. Jouppila2, C. González-Martínez1 1

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de

València, Spain; 2Department of Food and Environmental Sciences, Universityof Helsinki, Finland.

emtalar@etsid.upv.es

Eugenol (E), a natural phenolic compound with effective antimicrobial and antioxidant properties, is difficult to handle due to its limited water solubility and it is susceptible of losing functionality during its processing. These drawbacks could be minimised by encapsulating eugenol by means of proper matrices.

Whey protein isolate (WP) is a biopolymer able to entrap hydrophobic compounds successfully. The chemical structure of lecithins (LE) allows the formation of liposomes, which have the ability to encapsulate active compounds. WP and LE together maltodextrins (MD) can be a good anionic wall system. Moreover, the formation of a secondary layer by electrostatic deposition of an oppositely charged polymer, such as Chitosan (CH) could improve the encapsulation efficiency. The aim of this work was to encapsulate eugenolby using WP and LE and a double layer composed of WP or LE and CH by spraydrying. Moreover, the effect of the addition of oleic acid (OA) as lipophilic carrier was studied. All emulsions were microfluidized using 43% (w/w) of WP/LE:MD solids (ratio 1:42) and 3% (w/w) of eugenol, with and without 7% (w/w) of OA and 1% CH solution (w/v). Characterization of spray-dried microparticles was carried out in terms of microstructure (SEM), encapsulation efficiency, surface content oil and antioxidant and antimicrobial properties. Kinetics of release of eugenol from microcapsules was determined by using four food simulants. The results showed that the morphology of the particles obtained by spray-drying depended on the composition of the formulation. High encapsulation efficiency of eugenol and remarkable antioxidant and antibacterial activity were obtained in free-CH capsules (both LE or WP powders with or without OA). When OA-CH was used, a remarkable lower concentration of eugenol was released in the different food simulants and the surface content oil markedly increased.

20

EFFECT OF FABA BEAN MINOR (VICIA FABA L.) ANDCHICKPEA (CICER ARIETINUM) MUCILAGE IN KEFIR AS NOVEL INGREDIENT L. Ould Saadi1,2, F. Zaidi2,T. Sanz1, C.M. Haros1 1

Institute of Agrochemistery and Food Technology (IATA-CSIC), Valencia, Spain; 2Departement des

Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, BejaiaAlgérie.

l.ouldsaadi@hotmail.fr

Legumes including faba beans and chickpeas contain complex carbohydrates (fibres, resistant starch and oligosaccharides), protein, vitamins and minerals recognized for their beneficial effects on human health as dietetic fibre and prebiotic ingredient. The current investigation aimed to evaluate the mucilage as potential prebiotic ingredient extracted from faba bean and chickpea for preparing kefir. Mucilage was extracted with distilled water with stirring for 3 h at 60°C. Three formulations of kefir were studied: fermented milk (as control); milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from Jerusalem artichoke (as prebiotic control). Microbial viability, physicochemical properties (total titratable acidity (TTA), proteolysis, syneresis and pH) and rheological properties (thixotropy and dynamic shear rheology) were determined in fresh samples, and during 28 days of refrigerated storage. The number of bacteria significantly (P<0.05) increased during the storage period (P<0.05) in the supplemented formulations with fibres, with a significant increment on proteolysis compared to control sample. As expected, the pH decreased during storage whereas the TTA increased.

Kefir supplemented with faba bean mucilage showed the lowest syneresis during the storage period.

Kefirs supplemented with mucilages presented a weak gel structure with thixotropic and pseudoplastic behaviour. The novel mucilage ingredients could be a source of prebiotic for improving the functionality of kefir and rheological behaviour.

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ANTIFUNGAL PROPERTIES OF EUGENOL AND THYMOL IMMOBILISED ON MCM-41 MICROPARTICLES TO CONTROL FOOD-RELEVANT FUNGI S. Ribes1,M. Ruiz-Rico1, E. Pérez-Esteve1, A. Fuentes1, P. Talens1, R. Martínez-Máñez2,3, J.M. Barat1 1

Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Camino de Vera s/n,

46022 Valencia, Spain;2Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta UniversitatPolitècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; 3CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain.

surillo@upv.es

In the last years, consumers demand natural and healthy food products free from additives and chemical preservatives. Natural antifungals, such as essential oils and their main compounds, have been considered an alternative to synthetic additives. Nevertheless, their strong aroma hinders their incorporation into food products. The covalent immobilisation of bioactive compounds on the surface of an inorganic support could mask the sensory impact emitted by them and, indeed could improve its antifungal effectiveness. To this end, the antifungal activity of eugenol and thymol, free and immobilised on MCM-41 microparticles, and their effect on the strawberry aroma and fungal spoilage of jam by Aspergillus niger and Zygosaccharomyces bailii were investigated. Free eugenol and thymol exhibited a great antifungal activity against the strains tested. Moreover, the antifungal activity of immobilised eugenol was higher than immobilised thymol. 0.4 mg/g and 0.2 mg/g of eugenol immobilised on MCM41 microparticles avoided Aspergillus niger and Zygosaccharomyces bailii growth in the strawberry jams, respectively. Additionally, eugenol and thymol immobilisation reduced significantly the aroma intensity of these compounds on the strawberry jam.Therefore, this work confirms the feasibility of immobilisation of bioactive compounds on mesoporous silica particles to control strawberry jam decay without flavour modification.

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COMPARASION OF HYPOALLERGENIC FORMULAS FOR THE FEEDING OF INFANT WITH ALLERGY TO COW’S MILK PROTEINS S. Sánchez1,2, C. Puig3, M.D. Pérez1, S. Malo2 1

Área de Tecnología de los Alimentos, Universidad de Zaragoza, Spain; 2Área de Medicina Preventiva y Salud Pública, Universidad de Zaragoza, Spain. 3Centro de Salud Actur Norte, Servicio Aragonés de Salud, Área de Pediatría, Universidad de Zaragoza, Spain.

smalo@unizar.es

Infant formulas are food products intended for infant feeding in the first years of life. In this context, hypoallergenic formulas are designed for feeding infants who cannot be breastfed and who have allergy to cow’s milk proteins (CMPA). Currently there are commercial formulas with different protein sources, such as the cow’s milk proteins or vegetables proteins. The aim of this study was to collect and analyze information on the properties of infant formulas and their effect on this special population. To achieve this objective, a literature search has been performed on the databases IBECS, MEDLINE, The Cochrane Library and Google Scholar, through different search strategies. A total of 60 papers met the inclusion criteria, of which 23 have been included in this study. The analysis of results derived from those studies showed the strengths and limitations of the different existing formulas for children with CMPA. Hydrolyzed casein or whey protein formulas, particularly those with a high degree of hydrolysis, are considered the most suitable for children with symptoms of CMPA. Amino acid-based formulas would be an option if the above are not effective since they do not provoke any allergic reaction, although they have an unpleasant taste and are very expensive. Formulas elaborated with vegetable proteins, such as soy or rice, are an option for infants whose parents are vegetarians, or are recommended for children with lactose intolerance. In children with CMPA, vegetable formulas are an alternative, being recommended from the six months of age.

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ANTIPROLIFERATIVE EFFECT OF MICROENCAPSULATED PLANT STEROLS ON HUMAN COLON CANCER CELLS A. Álvarez-Sala1, A. Attanzio2, L. Tesoriere2, G. García-Llatas1, R. Barberá1, A. Cilla1 1

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot (Valencia), Spain. 2STEBICEF Department, Faculty of Pharmacy, University of Palermo, Italy.

andrea.alvarez@uv.es

The use of plant sterols (PS) ingredients for the enrichment of functional foods such as milk-based fruit beverages (where PS enrichment is allowed (1)) are appropriate to reach optimal PS dose (1.5-3 g/day) for cholesterol lowering (2). Other effects, such as anticancer in different cell lines have been reported (i.e. antiproliferative effects in colon cancer Caco-2 cells (3)). The aim of this work was to evaluate the antiproliferative effect of PS microencapsulated ingredient used for the enrichment of milkbased fruit beverages and its main PS (β-sitosterol) in human colon cancer cells (HCT116), a cell model with high propensity to invasive behavior (4). Different PS ingredient or β-sitosterolconcentrations (13, 26 and 52 µM), including the estimated serum concentration (13 µM) obtained after consumption of a functional beverage (5) were used. The antiproliferative effect was evaluated using 3-[4,5dimethylthiazol-2yl] tetrazolium bromide (MTT) assay at 24 and 48h, and cell cycle progression and apoptosis (Annexin V/propidium iodide test) at 48h.PS ingredient or β-sitosterol caused a significant decrease in cell viability respect to control cells, with a trend (although not significative) of higher response at 48h versus 24h. The highest reductions were observed with the ingredient at 13µM (36, 46%) and the β-sitosterol at 13, 26 and 52µM (27-49%), without a clear dose–response effect.The percentage of cells in sub-G1 phase (considered as a marker of DNA fragmentation) increased with all treatments (5.915.9% versus control cells (1.6%)) after 48h. All treatments induced an increase of early apoptosis (12.920.9%) versus control cells (1%) with no significant differences (p>0.05) between the ingredient (13µM) and β-sitosterol at 13 and 26µM, and lower effectat 52µM, as observed in cell cycle assay. In conclusion, the ingredient or β-sitosterol inhibited the cell growth of HCT116 cells at serum physiological concentrations, inducing DNA fragmentation and apoptosis (genetically programmed cell death), without a clear time- and dose-dependent effect.

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OPTIMIZATION OF EXTRACTION OF ANTIOXIDANT PIGMENTS FROM DOSIDICUS GIGAS USING RESPONSE SURFACE METHODOLOGY Chan-Higuera, J. E.1,2,Noguera-Artiaga, L.1, Lipan, L.1, Ezquerra-Brauer, J. M.2, Cárdenas-López, J. L.2, Carbonell-Barrachina, Á. A.1 1

Universidad Miguel Hernández de Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO).

Departamento Tecnología Agroalimentaria. Grupo “Calidad y Seguridad Alimentaria (CSA). Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, España.2Universidad de Sonora. Departamento de Investigación y Posgrado en Alimentos.Blvd. Luis Encinas y Rosales s/n, Col. Centro, 83000-Hermosillo, Sonora, México.

jeen.chhi@gmail.com

The tendency to decrease the use of synthetic additives in the food industry is recognized as one of the fastest growing fields in food chemistry. One alternative that can provide color and antioxidant activity simultaneously are ommochromes, which are colored compounds found in marine cephalopods skin. In this study, the extraction process was optimized using the response surface methodology. Three independent variables were evaluated: (i) temperature, (ii) sonication time, and (iii) solid:liquid ratio of skin:acidified methanol, and the process was optimized using two dependent variables: (i) extraction yield (mg extract/g sample), and (ii) antioxidant activity. A response surface analysis of the data generated the prediction equations of the maximum extraction yield and antioxidant activity, and led to the optimal values of 25ºC, 15 min of sonication, and a ratio of 1:20 (squid skin weight:methanol volume). As evaluated in this study, the variable levels showed the expected range of results, and the equations obtained from experimental data can be a resource to estimate the extract quantity and its antioxidant activity.

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DEVELOPMENT AND EVALUATION OF TWO ELISA FORMATS FOR THE DETECTION OF ALLERGENIC GLYCININ FROM SOY IN MODEL PROCESSED FOODS I. Nicolau-Lapeña1, I. Segura1, A. Blázquez1, A.P. Tobajas1, P. Galán2, L. Mata2, L. Sánchez1, M.D. Pérez1

1 Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria. Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, España. 2 ZEULAB, Polígono PLAZA, C/Bari, 25 Duplicado, 50197 Zaragoza, Spain.

dperez@unizar.com

Soybean (Glycine max) is a good source of vegetable proteins, being consumed for its nutritional value. Soy proteins are widely used in food formulation due to their functional properties. However, soybean is one of “the big eight” foods causing the 90% of allergenic reactions. Therefore, for health concerns and according to the legislation, soy must be correctly labelled in products containing it. Soy proteins represent an insidious source of hidden allergens due to cross-contamination. For this reason, it is necessary to develop sensitive and specific analytical techniques to detect soy proteins in food. This study was performed to develop and evaluate two ELISA formats (sandwich and indirect competitive), based on the detection of glycinin, a major allergenic protein of soybean. Both formats were assayed using model foods (sausage, bread and pate) containing a mix of two commercial soy protein isolates at percentages ranging from 0.001% to 1% (w/w) as ingredient. For this purpose, glycinin was isolated by precipitation and chromatography, and inoculated into rabbits to obtain antisera. Specific antibodies were purified by immunoadsoprtion and labelled with peroxidase. ELISA sandwich had a lower detection limit than that of the competitive format. When single ingredients were assayed, the sandwich format showed lower crossreactivity. Sausage and bread, containing 0.005% and 0.05% of added soy protein respectively, could be detected by both formats, whereas soy could not be detected in pate. The concentration of glycinin in raw model foods was much higher than that of the corresponding processed foods at all levels of soy addition tested. These results indicate that heat processing applied influences markedly the determination of immunoreactive glycinin. For this reason, the limitations of immunoassays should be considered when applied in food allergen control programs.

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MONITORING OF PATULIN LEVELS IN COMMERCIAL APPLE JUICE J. Sardellini2,P.P.F. Vieira1, H. Berrada2 1 2

Department of Gastronomy. Center for Regional Development. Federal University of Paraíba- Brazil;

Laboratorio de Toxicología, Facultad de Farmacia, Universidad de Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjasssot, Valencia, España.

jenny.sardellini@studenti.unicam.it

Patulin (PAT) is a secondary metabolite mainly produced by Penicillium expansum being commonly associated with the contamination of fruits and vegetable products particularly in products that have apple in their composition. Packaged juices are a very consumed option for the whole population so then there is need to verify the presence of substances possibly harmful to health and highlight the risks associated with their consumption. The consequences associated with exposure to these toxins include acute disease such as nausea, vomiting, bleeding, intestinal inflammation and chronical ones such as immunotoxicity, genotoxicity, neurotoxicity. The objective of this study was to evaluate the presence of Pat in 32 juice samples collected in a large number of supermarkets in the city of Valencia that have apple in their composition. The methodology used for quantification was the acidification of a 5mL of the juice with 400μl of acetic acid solution (pH4) and its subsequent liquid extraction with 2 mL of Ethyl Acetate, followed by a derivatisation with BSA and determination by Gas Chromatography Coupled to Tandem Mass Spectrometry ( GC-MS / MS). A percentage of 34% (n = 11) samples were detected as positive to the presence of Pat. The maximum detected value was 62.8 ± 1.1 μg/kg, and the minimum value was 28.4 ± 2.1μg/ kg, resulting in an average value of 38.51μg /kg. Comparing the results with the European Union that established limit for ready-to-drink juices (50μg/kg), only one sample 3.12% surpassed the set limit and 96.88% were below the legislated one. Data obtained, by this monitoring, alerts about the degree of constant exposure to Pat and makes it important to maintain a vigilance in all apple based food preparation and preservation techniques.

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ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM ANDEAN FERMENTED FOOD A. Yépez1, C. Luz4, G. Meca4, R. Aznar1,2,3 1

Department of Microbiology and Ecology, University of Valencia, Valencia,2Department of Food

Safety and Preservation, IATA-CSIC, Paterna,3Spanish Type Culture Collection (CECT), University of Valencia,4Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia.

alba.yepez@uv.es

Lactic acid bacteria (LAB) are commonly involved in food fermentations used as a natural way to preserve highly perishable raw materials. In addition, LAB may exhibit antimicrobial activity which represents a good strategy to deal with challenges in food safety such as food spoilage, caused by mycotoxigenic moulds and pathogenic bacteria. Some LAB strains are able to produce low molecular weight compounds related to phenolic acids with important antifungal activities. Furthermore, provided LAB are foodgrade organisms and comply with the “Qualified Presumption of Safety” (QPS) introduced by the “European Food Safety Agency” (EFSA), so they have a huge potential as biopreservatives in food applications. In this study, a total of 130 LAB isolates recovered from traditional fermented starchy Andean products were tested for antimicrobial activities against four spoiler fungi Meyerozyma guilliermondii CECT 1021, Penicillium roqueforti CECT 2905NT, Aspergillus oryzae CECT 2094NT and Aspergillus niger CECT 2807, three foodborne pathogens Escherichia coli O157:H7 CECT 5947, Listeria innocua CECT 910T and Salmonella enterica subsp. enterica CECT 4138T. Most of the LAB isolates inhibited the three bacterial pathogens and were also active against moulds A. oryzae and M. guilliermondii while A. niger and P. roqueforti were poorly inhibited. Antifungal activity of cell free supernatants (CFS) from seven selected LAB strains grown in MRS was tested against three toxigenic moulds: Aspergillus parasiticus CECT 2681, Penicillium expansum CECT 2278 and Fusarium verticilloides CECT 2987 and the bacterial pathogens revealing three LAB strains were also active against toxigenic moulds. The QuEChERS extraction associated to LC-MS-LIT detection approach allowed the identification of phenyllactic and 3,5-Di-O-caffeoylquinic acids as the predominant bioactive compounds in CFS which confirms the potential of the three LAB strains as biopreservatives. In addition, they revealed as antibiotic free when tested as stablished by EFSA, therefore these strains are suitable as biopreservatives in food applications.

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OCHRATOXIN A BIOACCESSIBILITY DURING IN VITRO SIMULATED PIG-DIGESTION IN THE PRESENCE OF LACTIC ACID BACTERIA J. Ferrer1, A. Schoch2, C. Luz1, F.B. Luciano,2 G. Meca1 1

Laboratori deQuímicadelsAlimentsiToxicologia, Facultat de Farmàcia, Universitat de València. Av. Vicent Andrés Estellés s / n, 46100 Burjassot, Spain.2Departamento de Ciência Animal, Escola de

Ciências da Vida, Pontificia Universidade Católica do Paraná. RuaImaculadaConceição 1155, 80901215 Curitiba, Paraná, Brasil.

joferoig@alumni.uv.es

Ochratoxin A (OTA) is a mycotoxin produced by some fungi belonging to the genus Aspergillus and Penicillium that contaminate many food products. The feed used for pig farming contains corn and other products that are often contaminated with OTA, which produces nephrotoxic, immunotoxic and teratogenic effects. OTA can pose as a great risk when piglets are weaned and feed is introduced, since they are very prone and susceptible to intoxications. The aim of this study was to evaluate the bioaccessibility of OTA in a simulated swine digestion in the presence OTA-degrading lactic acid bacteria (LAB). Firstly, three LAB strains were screened for their capacity to degrade OTA in vitro at pH 3 and 6.5. Then, samples containing 2.5 g of feed for weaning piglets were contaminated with OTA at 0,5 µg/Kg. Specific solutions added with salts and enzymes were used to simulate two digestive phases: stomach (pH 3.0, 2h) and small intestine (pH 6.8, 4 h). The temperature was kept at 39°C. After the digestion process, solid and liquid phases were separated by centrifugation and OTA was extracted using ethyl acetate. Quantification of the mycotoxin was performed using LC-FLD. OTA bioaccessibility ranged between 30.6% and 35.4% with and without LAB, respectively. These results were not significantly different, demonstrating that LAB were not capable of reducing the levels of OTA in a timely manner. Further investigations will be performed to evaluate the degradation of OTA by LAB adhered to a cell culture that simulates the intestinal epithelium.

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CITOTOXICITY AND LIPID PEROXIDATION OF TWO MYCOTOXINS IN LIVER HEPATOCELLULAR CARCINOMA CELLS M.C. Pigni1, L. Elmo, M.N. Diana, M.J. Ruiz

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain

mariachiara.pigni@gmail.com

Deoxynivalenol (DON) and T-2 toxin (T-2) are two trichothecenes mycotoxins produced by Fusarium fungus. We can find them in various cereal crops (wheat, maize, barley, oats and rye) and in processed grains (malt, beer and bread). This work focuses on the cytotoxic effects and oxidative stress generated by DON and T-2. The cytotoxicity of DON and T-2 mycotoxins on HepG2 cells is determined by protein content (PC) assay over 24, 48 and 72 hours on 96-well culture. The concentration range from 0.625 µM to 15µM DON, and from 1.25 nM to 50 nM T-2 was used; the individual IC50 values detected were 10.9±1.1 µM, 3.34±0.66 µM and 3.62±0.82 µM at 24, 48 and 72 hours for DON; 0.05±0.01 µM, 0.045±0.01 µM and 0.047±0.01 µM at 24, 48 and 72 hours for T-2. To determine oxidative stress by LPO was used a lower concentration range (from 25 nM to 100 nM DON and from 8.5 nM to 34 nM T-2) selected according to systemic plasma concentration detected in in vivo mammals’ experiments. The results obtained showed that DON concentrations tested did not increase significantly the production of malondialdehyde (MDA), which is a biomarker used to prove that LPO has occurred. Instead T-2 toxin showed a significant increase of the MDA production (45%) in HepG2 cells at 24 hours of exposure.

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DETECTION OF POTENTIAL INFECTIOUS ENTERIC VIRUSES IN SHELLFISH BY RTQPCR COMBINED WITH INTERCALATING DYES W. Randazzo1,2, F. S. Le Guyader3, R. Aznar1,2, G. Sánchez1,2 1

Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.

Valencia, Spain; 2Food Safety and Preservation Department, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain; 3Laboratoire de Microbiologie, LSEM-SG2M, IFREMER, BP 21105, 44311 Nantes Cedex 03, France.

walran@uv.es

In Europe, the 9.2% of the total foodborne reported outbreaks in 2015 were caused by enteric viruses, mainly norovirus (NoVs) and hepatitis A (HAV), followed by rotavirus and flavivirus (EFSA, 2016). Crustaceans, shellfish, molluscs and products thereof have been detected as the most commonly implicated food vehicles (27.8% of outbreaks) for both norovirus and hepatitis A. Currently, the enteric virus detection on food is based on RT-qPCR (ISO 15216), with the great limitation of not being able to discriminate between infectious and non-infectious viruses. This fact results in an overestimation of the real health risk associated to contaminated food due to false positive results. Only recently, some intercalating dyes coupled to RT-qPCR have been successfully tested to this purpose in vegetables. The aim of this work was to optimize an intercalating dye pretreatment and apply it to differentiate infectious and thermally inactivated NoVs and HAV in shellfish samples. Firstly, the performance of three different propidium-monoazide intercalating dyes (PMA, PEMAX and PMAxx) at 50 µM were evaluated on NoVs (genotypeI and II) and HAV suspensions. Subsequently, shellfish concentrates (mussels and oysters), prepared according to ISO 15216, were artificially contaminated and assessed by PMAxx pretreatment combined with RT-qPCR. The method was further performed on bio-accumulated and naturally contaminated oysters to validate it. Only PMAxx dye completely removed the RT-qPCR signal from thermally inactivated NoVs and HAV suspensions. In shellfish, 50 μM PMAxx and 0.5% Triton X-100 completely removed the RT-qPCR signal from thermally inactivated HAV and NoV GII, but not from NoV GI. On bio-accumulated oysters, the proposed pretreatment totally removed the signal of both thermally inactivated NoVs. Concluding, the PMAxx-Triton pretreatment could make part of the ISO procedure for virus detection (ISO 15216), since it successfully discriminates enteric viruses infectivity in shell.

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Posters: FOOD CHEMISTRY / ANALYSIS

32

STEROL BIOACCESSIBILITY FROM PLANT STEROL ENRICHED MILK-BASED FRUIT BEVERAGES ADDED OF MILK FAT GLOBULE MEMBRANE DURING ITS SHELF-LIFE

A. Álvarez-Sala, G. García-Llatas, A. Cilla, R. Barberá

Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot (Valencia), Spain

andrea.alvarez@uv.es

Plant sterols (PS) have several health properties, mainly cholesterol-lowering effect (1). It has been suggested that the milk fat globule membrane (MFGM) is also associated with cholesterolemia lowering (2). Thus, the milk-based fruit beverages (where PS enrichment is allowed (3)) added of MFGM are a good option to reach the daily PS effective dose (1.5-3 g/day). The aim of this work was to evaluate if the sterol bioaccesibility (BA) (percentage of soluble compound available for absorption) from milk-based fruit beverages added of MFGM and enriched with PS (A) (0.8 g/100g beverage) and without PS enrichment (B) remained stable during its shelf-life (6 months). A simulated gastrointestinal digestionwas applied to the beverages just after manufacture and after three and six months stored at room temperature to obtain the bioaccesible fraction (BF). Then, the BF was subjected to saponification, unsaponifiable extraction and derivatization in trimetilsilylethers before CG-FID determination (4). Total PS content in the BF ranged from 243-267 mg/100g beverage. Individual PS ranged: β-sitosterol>sitostanol and campesterol>campestanol and stigmasterol. Mean total BA of PSwas 30.5±1.1%, while BA (%) of individual PS ranged from 27.6-34.4 (β-sitosterol),29.1-38.6 (sitostanol),30.7-36.9 (campesterol), 34.139.4(campestanol), and 28.3-35.9 (stigmasterol). Cholesterol content in BF ranged from 4.9-6 mg/100g beverage and its BA from 64 to 75%. In beverage B, cholesterol BF content was 6.79 mg/100g beverage and the BA (91.50%) of cholesterol at 6 months. The lower BA of cholesterol in beverage A vs. B could be due to the presence of PS that decrease the incorporation of cholesterol to micellar phase in the in vitro digestion.Total and individual PS content of beverage A in BF and their BA were stable after 0, 3 and 6 months. Therefore, the enrichment of PS in this kind of beverages is of interest for industry and consumers as functional foods.

Study financed by AGL2012-39503-C02-01 CICYT-FEDER. We thank Hero España, S.A. for providing

the

beverages.

Andrea

Álvarez-Sala

holds

GeneralitatValenciana (Spain).

33

an

ACIF/2015/251

grant

from

the

TOWARDS AN ECOLOGICALPRODUCTIONIN CITRUS AGRICULTURE IN ANDALUCÍA

A. Rueda Jiménez, J. J. Zafra Díaz, A. Sánchez Baca, A. Cervera Mata.

Departamento de Edafología y Química Agrícola; Grado en Ciencia y Tecnología de los Alimentos (Universidad de Granada)

andresruedajimenez@gmail.com

Ecological production is an agro-food management system that combines environmental practices, high biodiversity, preservation of natural resources, application of demanding standards on animal welfare and production according to the preferences of certain consumers for products obtained from natural substances and processes. Andalusian ecocitriculture requires that soil fertilization be carried out with manure (from organic farming), pruning compost or green manure,at a dose of 15-20tn/ha/year. The most important deficiencies that we can find in this method are relative of nitrogen, iron, magnesium or zincmanganese. To avoid them, natural mineral complements (sulfates) or more concentrated organic materials (algae or guano extracts), applied together with organic fertilizer, can be used in order to produce a natural chelate. Pruning should be soft, limited to form the tree, cutting buds and branches in bad position, fan inside, and remove dry parts (by fungi, air, etc). These pruning residues must be composted to recover the nutrients. In order to alleviate the problems of the fruits and the irregularity in production, especially in the variety of Clementine, traditional techniques (scratching or annular incision) should be used and hormonal treatments should be avoided. Other recommended practices are: permanent vegetal cover as long as possible (keep it at least until after first sprouting), live hedges around or between the crop (on edges and fringes or slopes of interior terraces), reduced tillage with light implements, moderate irrigation, adequate drainage and moderate or no-use of natural biocides. Are necessary four years to transform a conventional management into ecological. The valuation made by Andalusian producers on ecocitriculture has positive aspects such as higher economic income, equal or lower incidence of pests; but also has negative aspects such as more effort, fertilizer and weed control, less production and smaller fruit and trees of worse colour, vigour or sprouting.

34

DEVELOPMENT AND VALIDATION OF A SANDWICH ELISA TECHNIQUE TO DETERMINE β-CONGLYCININ AND ITS APPLICATION TO DETECT SOY IN PROCESSED FOOD A. Blázquez-Soro1, I. Segura1, I. Nicolau1, A.P. Tobajas1, P. Galán2, L. Mata2, L. Sánchez1, MD Pérez1.

1

Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto

Agroalimentario de Aragón (IA2). Universidad Zaragoza-CITA. Miguel Servet 177, 50013. Zaragoza, Spain. 2ZEULAB S.L, Polígono PLAZA, Bari, 25 dpdo, 50197 Zaragoza, Spain.

dperez@unizar.com

Soy proteins are widely used in the food industry due to their good functional properties and price.

However, they are recognized as a source of dietary allergens for humans. For that reason, soy must be labelled in food products containing it. Soy represents a particularly insidious source of hidden allergens due to cross-contamination. Therefore, there is a need to develop sensitive and specific techniques to detect soy in food in order to improve protection of soy allergic individuals. The aim of this study was to develop and validate a sandwich ELISA for the determination of β-conglycinin, an abundant and allergenic soy protein, in foods. β-conglycinin was purified from raw soybeans by isoelectric and saline precipitation and chromatography, obtaining a purity degree of 97.7%. The purified protein was inoculated into rabbits to obtain antisera. Specific antibodies to β-conglycinin were purified by inmunoabsorption, labelled with peroxidase and use to develop a sandwich ELISA. Raw and cooked sausages were prepared adding 0.05% and 0.1% (w/w) of a mix of two commercial soy protein isolates (1/1) as ingredient. Furthermore, the ELISA technique was assayed using a model food. Calibration curve of the assay was curvilinear within the range of 5–50 ng/ml (r2>0.992) with detection and quantification limits of 1 and 3 ng/ml. Specificity was determined using several basic ingredients (legumes, nuts, egg, milk, etc) giving cross-reactivities lower than 2x10-4%. Values of variation coefficient of intra-day assays ranged between 4 and 15%, and those of day-to-day assays between 15 and 42%. Recovery in samples of raw and cooked sausages respect to the soy isolate mix were of 106 ± 11% and 26 ±8%, respectively, which indicates that heat treatment of sausages decreased markedly immunoreactivity of β-conglycinin.

Results obtained indicate that the ELISA developed could be applied to detect soy in processed food products.

This work has been supported by the Ministerio de Economía y Competitividad (Spain) and by the FondoEuropeo de Desarrollo Regional (European Union) (Ref. RTC-2015-3818-2).

35

DEGRADATION OF COLOUR AND TEXTURE OF SPANISH-STYLE GREEN TABLE OLIVES PASTEURIZED AND STORED IN DIFFERENT PLASTIC POUCHES

C. Fuentes, A. Fuentes, J.M. Barat

UniversitatPolitècnica de València. Camino de Vera s/n, 46022, Valencia, España.

crifuelp@upvnet.upv.es

The pasteurization treatment is commonly used in the table olives processing industry to ensure its microbiological safety. However, heat treatment can have a negative effect on the colour and texture of the product, main quality attributes for its commercialization. After pasteurization, packaging material could be involved in the progressive degradation of the product during its storage and marketing period.

The aim of this study was to evaluate the effect of three different packaging materials on the quality of fermented green table olives after pasteurization. Spanish-style olives from Manzanilla cultivar were packaged in 3 different types of pouches (PET/EVOH, PET/ALOX andPET/ALU/OPA) and then pasteurized. Each batch of samples were divided in 2 groups, one analysed 24 h after processing and the other analysed after 45 days of storage at room temperature. Analytical determinations were pH, colour and texture. No differences were found in all the parameters analysed 24 h after the pasteurization treatment. However, 45 days after treatment, samples packed in PET/EVOH showed the highest brine colour degradation, while samples packed in PET/ALOX and PET/ALU/OPA presented similar values to those observed at the beginning of the study. Regarding texture parameters, olives packed in PET/ALU/OPA pouches presented higher values of hardness than the rest of samples. These results show that the type of packaging material had an impact on the quality of the olives during the storage. Because the three types of packaging mainly differ in their permeability to oxygen, these results could indicate that the higher degree of degradation of the olives packaged in PET-EVOH is caused by a higher permeability of this material to oxygen or by a lower heat treatment resistance that modifies the initial characteristics of the polymer.

Keywords: table olives, pasteurization, colour, texture, packaging

36

AROMA CHARACTERIZATION OF LA MANCHA MALBEC RED WINES E. Sánchez-Palomo1,M. Trujillo García-Rabadán1, J.A. Delgado1, P.M. Izquierdo2, M.A. González Viñas1 1

Universidad de Castilla-La Mancha, Area de Tecnología de Alimentos, Avda. Camilo José Cela, 10,

13071, Ciudad-Real, España. 2 Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM-IRIAF).

Crta. Toledo-Albacete s/n. 13700, Tomelloso (Ciudad Real).

Eva.Sanchez@uclm.es

The principal aim of this research was the characterization of the aroma of La Mancha Malbec red wines usind chemical and sensory analysis. Volatile compounds of wines were isolated using solid phase extraction (SPE) and them analyzed and quantified by gas chromatography mass spectrometry (GC-MS).

Sensory profile of wines was determined using a trained panel of assessors. The C 6 compounds and bencenic compounds were the most important components of varietal aroma of La Mancha Malbec red wines. Aroma sensory profile of La Mancha Malbec red wines is characterized by higer intensities of red fruit, fresh, sweet spice, liquorice, leather and tobacco with raisin and coffee notes.

37

NEW FERTILIZATION TREATMENTS FOR LA MANCHA TRUJILLO MELONS E. Sánchez-Palomo1, M.A. Ferrer Valverde1,M. Trujillo García-Rabadán1, J.A. Delgado1, M.A. González Viñas1 1

Universidad de Castilla-La Mancha, Area de Tecnología de Alimentos, Avda. Camilo José Cela, 10, 13071, Ciudad-Real, España.

Eva.Sanchez@uclm.es

Generally, humans prefer sweet and aroma-rich fruits, but an optimal sensory quality is the result of a balance of sweetness and sourness, sweetness and bitterness as well as sweetness and aroma, respectively. Sensory quality is a difficult concept to define, as it comprehends not only the intrinsic attributes of the product, but also the interaction between the product and the consumer. This interaction is made up of several factors relative to food characteristics, consumer features and background. Moreover, it is also necessary to establish a relationship between the sensory perceptions and the acceptability for the consumer. The aim of this study was twofold: firstly to evaluate the influence of orujo compost used as fertilized on sensory profile of fresh-cut La Mancha melon. A second aim was research the consumer preferences of these melons. Descriptive Sensory Analysis of melons was carried out by an expert panel of melon tasters. The sensory evaluation of the melon samples was made with a group of trained panellists. The application of fertilization techniques had no effects on organoleptic characteristics of melons with respect to the control. It was observed that in relation to the preference test melons fertilized were statistically preferred in relation to the control melons. Acceptance tests demonstrated that there has been no significant difference (p≥ 0.05) in relation to the grade of acceptance between the melons corresponding to the control and feretilized samples.

38

ANTI-INFLAMMATORY ACTIVITY OF A POLYPHENOLIC COCOA EXTRACT IN MURINE MACROPHAGES E. I. Cordero1,2, M. Baquedano1,2, M.L. Gil1, D. Gozalbo1, P. Roig1,2 1

Dpt. Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina

Legal, Facultad de Farmacia, Universitat de València, Avda. Vicente Andrés Estellés s/n, Burjassot 46100 (Valencia, Spain). 2Dpt. Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas, Avda. AgustínEscardino, 7, 46980 Paterna (Valencia) patricia.roig@uv.es Inflammation is the first response of the immune system upon recognition of any pathogen or dangerous stimuli with the objective to initiate a rapid immune protection. However, excessive/chronic inflammatory responses can be deleterious and contribute to development of symptomatology of some kind of diseases (cardiovascular disease, diabetes 2, Alzheimer and other neurodegenerative processes).

Nevertheless, some aliments contain components with the capacity to improve these disorders by decreasing inflammation. Polyphenols are molecules from vegetables that show several effects, such as antioxidant, anti-carcinogenic, immunomodulatory, anti-inflammatory and others, which could reduce the risk of certain cardiovascular or endocrine diseases. The aim of this study was to evaluate the possible anti-inflammatory capacity of a polyphenolic extract of cocoa in a cell line of murine macrophages (RAW 264.7) stimulated with different ligands. For this, cocoa powder was processed using a non-traditional method to obtain a polyphenolic extract (PE) mainly rich in flavonoid procyanidins and flavan 3-ols. Inflammatory response (measured as production of the proinflammatory TNF-cytokine) was triggered by treatment of macrophages with soluble ligands, such as Pam 3CSK4 (TLR2 ligand) and LPS (TLR4 ligand), as well as heat-killed cells of Candida albicans(yeasts), Staphylococcus aureus (Gram-positive bacteria) and Salmonella typhimurium (Gram-negative bacteria). Duplicate assays were performed to measure the anti-inflammatory activity of the PE. The results obtained showed that the cocoa PE was able to reduce secretion of TNF-α by macrophages stimulated during 6 hours with both soluble ligands (81% and 68% inhibition in response to Pam3CSK4 and LPS, respectively) and some inactivated microbial cells (49% and 27% inhibition in response to C. albicans, and S. typhimurium, respectively), whereas no inhibition was observed in response to S. aureus. These results demonstrate that cocoa PE possesses anti-inflammatory properties and therefore may be potentially used as a functional food to ameliorate symptoms in inflammatory diseases.

Keywords: Cocoa; polyphenols; inflammation; macrophages; TNF-α.

39

MICROENCAPSULATION OF OREGANO ESSENTIAL OIL (LIPPIA ORIGANOIDES) WITH GELATIN/PECTIN COMPLEX K.O. Malagón Alvira1, O. L. Mayorga Mogollón2, C. Ariza-Nieto3, E. N. Duran4 and L. F. Villamizar5 1

Universidad de la Sabana, Campus Puente del Común, Km. 7, Autopista Norte of Bogota, Chía, Cundinamarca, Colombia. 1, 2, 3, 4, 5 ColombianAgriculturalResearchCorporation (CORPOICA), Bogotá, Km. 14 vía Mosquera, Colombia.

karenmaal@unisabana.edu.co

Several studies have demonstrated that the oregano essential oil Lippiaoriganoides (OEO), native from Colombia, decreases the lipid peroxidation of egg yolk during storage when it is included in laying hens diets. The antioxidant capacity of OEO is related with its chemical composition, standing out a high content of thymol (60.8%). Microencapsulation is a technique that protects the OEO from volatility, improves its handling and allows a controlled release through the gastrointestinal tract of the hens, which could enhance its biological effect. In this sense, the aim of the present work was to use food grade polymers (gelatin and pectin) for OEO microencapsulation by complex coacervation. The coacervate formation was optimized using gelatin-pectin (G/P1:1), adjusting conditions of pH ranged from 3.2 to 3.75. The predicting and optimizing the microencapsulating process was analyzed by multilevel factorial (3x3) design combined with response surface modeling by using Statgraphic 4.0.

Evaluated parameters were polymer and active ingredient concentrations at three different levels and evaluated variables were the particles diameter, the concentration of particles and encapsulation efficiency using the quantification of thymol remained in the aqueous phase by HPLC. The formation of microcapsules was significantly affected (P<0.05) by pH, thus to obtain the maximum coacervate yield pH optimum ranged from 3.25 to 3.6. The mathematic model predicted a minimum diameter of 86.26µm, particles concentration with a maximum of 5.61x105microparticles/mL and 79.28% encapsulation efficiency; using the optimum conditions of 2,71% concentration of polymers and 15mL of active ingredient. These values were experimentally validated, obtaining irregular shape particle in a suspension with a concentration of 4.73x105microparticles/mL, particle mean diameter of 113.14µm and 73.33% encapsulation efficiency. The high efficiency of encapsulation obtained demonstrated the viability of this process microencapsulate OEO, which use should be tested further in laying hen diets.

Keywords: Microencapsulation, complex coacervation, oregano essential oil, antioxidant.

40

EFFECT OF FREEZE DRYING AND GUM ARABIC ADICCTION IN THE ANTIOXIDANT ACTIVITY OF KIWIFRUIT (Actinidia deliciosa) EXTRACTS

M. Da Silva Ribeiro, A. Yuste del Carmen, E. García- Martínez

Universitat Politècnica de València, Department of Food Technology, Food Research and Innovation Group, Camino de Vera s / n, 46022 Valencia, Spain.

Fruits are of great interest in human nutrition due to their high nutritional and functional benefits, which derived from the presence of antioxidant compounds. In this sense, they are widely known for their beneficial health attributes, they play an essential role in preventing some specific diseases related with oxidative damage. This study analyzes the effect of freeze-drying and gum arabic (1.2 g/ 100 g fruit) addition as encapsulation and protector agent on antioxidant activity of methanolic kiwifruit extracts, with the aim of knowing the viability of this technology for the elaboration of nutraceuticals with high antioxidant capacity. Two different assays, DPPH free radical-scavenging and ferric reducing antioxidant power (FRAP) were used to test the antioxidant capacity of the samples.

The results showed that freeze-drying seems to be a good alternative to obtain kiwifruit extracts with high functional quality. Fresh kiwifruit extract showed an antioxidant activity of 0,78 and 1,79 mmol Trolox Equivalent /100g dried fruit in DPPH and FRAP, respectively. Freeze drying favored the extraction of hydrophilic phytochemical compounds, such as polyphenolics, and therefore increased (7%-35%) the antioxidant activity of samples. In general, the addition of gum arabic as a technological additive proved to be effective to encapsulate and protect the kiwifruit antioxidant compounds during processing. Improvements of about 14-37% in antioxidant capacity were observed when adding this solute.

41

ELABORACIÓN DE UNA TABLA DE COMPOSICIÓN DE ALIMENTOS PARA LA VALORACIÓN DE LA INGESTA DIETÉTICA EN LA AMAZONÍA PERUANA M. García1, R. Moreno2, M. Romero3, G. Molina4.

1

Dpto. Bromatología y Tecnología de los Alimentos. Universidad de Córdoba (España). 2Dpto.

Bromatología y Tecnología de los Alimentos. Universidad de Córdoba (España). 3Departamento de Seguridad y Salud laboral. Ayuntamiento de Córdoba. (España). 4Departamento de Enfermería de la Universidad de Córdoba. España. ADENYD-Grupo NURSE.

mgarez@gmail.com

El objetivo de este trabajo ha sido la elaboración de una base de datos de composición de alimentos (BDCA) específica para la Amazonía Peruana con la que valorar el consumo dietético de la población. Se ha llevado a cabo un estudio observacional de encuestación en el que se seleccionaron 303 individuos de 3 a 83 años de edad. Para la elaboración de una lista de alimentos básicos se recogieron recordatorios de 24 horas (R24) y cuestionarios de frecuencia de consumo de alimentos (CFCA) en un período de 4 años, que se complementaron con información de la Encuesta Nacional de Presupuestos Familiares. La elaboración de la BDCA se realizó en base a las directrices descritas por Greenfiel y Southgate y a las propuestas por INFOODS. Se elaboró una base de datos de composición de alimentos (BDCA) por método indirecto con 135 alimentos que proporcionaban información sobre el contenido en energía, macronutrientes, sodio, potasio, fósforo, calcio, hierro, tiamina, rivoflavina, ácido fólico, B12, B6, C, A y D. Las fuentes de información utilizadas han sido las tablas de composición de alimentos peruanos, las de Centroamérica, las de McCance and Widdowson y las del USDA, entre otras. El desarrollo de la base de datos era imprescindible para la valoración del patrón dietético de esta comunidad, ya que las tablas de composición de alimentos peruanos no proporcionan una información completa sobre la composición nutricional de los alimentos que son más consumidos en la Amazonía.

Keywords: Tablas de composición de alimentos. Amazonía Peruana. INFOODS. Nutrientes.

Hábitos nutricionales.

42

EVALUATION OF THE SENSORY IMPACT OF THE NEW WINES THROUGH FAST SENSORY ANALYSIS TECHNICHES: NAPPING® P.M. Izquierdo-Cañas1, G. Cordero-Bueso2, E. Sánchez-Palomo3, M.A. González-Viñas3 1

Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM-IRIAF). Crta. Toledo-Albacete s/n.

13700, Tomelloso (Ciudad Real). 2Universidad de Cádiz. Avenida de la República Saharaui s/n, 11510, Puerto Real (Cádiz), 3Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real.

pmizquierdo@jccm.es

Because there are huge differences in consumer preferences, it is important for winemakers to know which grape variety to choose if they want to tailor their wines for particular markets. Thus, winemakers are constantly searching for new techniques, technologies and coupages to modulate wine style. A technique to evaluate the quality of wines is the application of classical Sensory Analysis methods in order to make finest blends, but they are tedious and time-consuming processes. However cutting-edge and faster sensory tests are currently being developed, such as the method Napping ®

(Pagès, 2005). The goal of this work is to apply the method Napping® in 7 white wines produced in

the same vintage with the grape varieties Airen (the more representative variety in the wine-growing area of Castilla-La Mancha), Chardonnay and Vermentino, the different wine blends (coupages) were also analyses. Two main groups have been clearly differentiated. The first one was integrated by the wine varieties Chardonnay and Vermentino, and the coupage between Chardonnay and Vermentino.

These wines were classified as golden yellow with delicate aromas of pineapple and a good length in the mouth. The wines from the Airen variety and the respective blends with Chardonnay and Vermentino comprised the second group. The features include greenish-yellow tonalities with great flavor and touches of reminiscent of banana in the nose that stands out for its personality touches.

Vermentino wines acquired the highest alcoholic degree, total acidity and glycerol content.

43

BENEFITS OF THE DAILY CONSUMPTION OF VEGETABLES IN A MEDITERRANEAN POPULATION WITH METABOLIC SYNDROME R. Fernández-Carrión1,2, R. Barragán1,2, I. González-Monje1, E. Férriz1, EM. Asensio1,2, C. Ortega Azorín1,2, JV. Sorli1,2, D. Corella1,2, P. Carrasco1,2 1

Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine. University of Medicine and Odontology. Valencia. Spain. 2CIBER-OBN (Center of

Biomedical Research Network Obesity and Nutrition). Carlos III Health Institute. Madrid. Spain

fercare@alumni.uv.es

The Mediterranean Diet is characterized by high consumption of vegetables, fruits and pulses, plus a high consumption of Monounsaturated fats and polyunsaturated fats. The high content of vitamins, minerals, fiber and many types of antioxidants should make vegetables an elemental point in our daily diet. Individual differences in vegetable consumption could make a significant difference to one’s health. Our aim is to detect this difference in individuals who consume vegetables daily, within the framework of a Mediterranean population with metabolic syndrome. 270 people from the PREDIMED-Plus Valencia field centre, aged 55-75, participated in this prospective dietary intervention study; all fulfilled three of five metabolic syndrome criteria (hyperglycemia, low HDL-c, hypertension, hypertriglyceridemia, or a control with medication). To assess adherence to a Mediterranean diet, a validated 17-item food questionnaire was used, so we could see if people consumed vegetables daily (200g is one portion, and total points are awarded when they consumed two portions, ones as a salad or raw). In participants who met the consumption rate of vegetables, a significant relation as regards anthropometric data was found. Weight (non-consumers of vegetables 87,6±13,0Kg; consumers of vegetables 82,1±13,2Kg, p=0,001), waist circumference (non-consumers of vegetables 107,9±9,8cm; consumers 104,4±9,8cm, p=0,003) and hips (non-consumers 110,8±7,8cm; consumers 109,1±8,1cm, p=0,091). Regarding triglyceride levels (non-consumers 147,8±61,0mg/dL; consumers 133,4±52,4mg/dL, p=0,044). With respect to visceral fat (non-consumers 16,4±5,3; consumers 14,5±4,2, p=0,001). The consumption of vegetables on a daily basis improves anthropometrics parameters of weight and waist, hip size is influenced, and visceral fat is reduced. As regards biochemical parameters, triglyceride levels improve, even in those at-risk participants with metabolic syndrome. Therefore, vegetables are an elemental part of a healthy, varied and balanced diet.

44

FRACTAL ANALYTICS OF DIGITAL IMAGES FOR FRESH-SLICED TISSUES INSPECTING: CLASSIFICATION AND CHARACTERISATION OF PROXIMATE COMPOSITION.

Samuel Verdú, José M. Barat, Raúl Grau.

Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València, Spain.

saveram@upvnet.upv.es

The capability of fractal analytics of digital images for characterizing fresh sliced tissues of different natures (porkloin and salmon) was tested. In the first part, qualitative characterization focused onto test if the technique was capable of forming a common model to differentiate between the two types of sliced tissues without supervision. The second part was the determination of the fat and water fraction of samples, and how affects the tissue morphologyproperties. Fractal information was acquired based on two pre-established parameters (fractal dimension and lacunarity) from different types of preprocessed images, based on a color scale and channel (grayscaleand RGB). Thus the relationship of the evolution of fractal parameters across tones with tissue morphology was studied by means of the resulting spectra. All the information was divided into two data blocks: the first was the composition properties (fat and water fraction) and the second was the fractal information generated from fractal parameters and image type combinations, treated as a multivariable data matrix. Finally, the dependency of the two data blocks was tested by multivariate nonlinear regression assays. The results reported thatfractal information depended strongly on the fat and water fraction for both porkloin and salmon. The two fractal parameters and all the image types reported satisfactory results. The fractal analytics of images proved capableof being a simple rapid nondestructive technique for characterizing the composition of tissues of different natures and complexity, which could complement inspection processes to improve classification and selection operations in production chains.

45

ITEMS OF ADHERENCE TO THE MEDITERRANEAN DIET AND BIOCHEMICAL PARAMETERS IN GENERAL POPULATION E.Férriz1, C. Ortega-Azorín1,2, R. Barragán1,2,, I. González-Monje1,D. Corella1,2.

1

Departament of Preventive Medicine, and Public Health, School of Medicine, University of Valencia.

Spain. 2CIBER Fisiología de la Obesidad y Nutrición.Spain.

estfema@alumni.uv.es

The Mediterranean Diet (MedDiet) is an effective pattern in improving the of the Metabolic Syndrome (MS). Included criteria are elevated triglyceride levels (TAG) and low levels of high density lipoprotein (HDLc). Our objective was to analyze the association between adherence to MedDiet and levels of biochemical parameters. A cross-sectional study was conducted involving 1004 participants (40.9%males and 59.1%females) aged 18-80 years. Biochemical data were obtained from the analysis blood extraction, and food consumption data were collected using a questionnaire of 14 items, four of which referred to consumption of red meat, white, fish and legumes. One point was assigned to those who ate less than 1 serving per day of red meat (ration=100-150gr), those who preferred to eat white meat instead of red meat, to who ate 3 or more times per week a fish ration (ration=100-150gr) and those who ate 3 or more rations of legumes per week (ration=150gr). High adherence was considered when the sum of the total score obtained was ≥9 points. Consumption frequencies of the participants assigned 1 point for these items were 77.4%, 80.6%, 8.7% and 22%, respectively. High adherence had higher

plasma

HDLc

levels

(61,08mg/dl±14,99)

than

those

with

low

adherence

(58,32mg/dl±13,32)p=0,035. For red meat, higher values of HDLc (60,70mg/dl±14,03) and lower TAG (102,40mg/dl±56,34) were detected in those assigned 1 point, compared to those who did not, (HDLc:53,33mg/dl±11,34/TAG:134,09mg/dl±65,30)(p=0,030;p=0,019respectively).

Preferential

consumption of white meat, mean HDLc values were higher in individuals assigned the point (59.87mg/dl±14.46) than in those not(57,16mg/dl±12.58)(p=0.05). At higher fish consumption mean HDLc values were higher (60.57mg/dl±14.45) and the values of total cholesterol were lower than the greater consumption of legumes(206.69mg/dl±38.76) compared than the lowest consumption group (58.21mg/dl±13.76)p=0.047 and (214.49 mg/dl±40.21)p=0.05 respectively. Adherence to MedDiet improves SMet intermediate phenotypes in the general Mediterranean population.

46

ADHERENCE TO THE MEDITERRANEAN DIET OF ESO STUDENTS FROM THE CITY OF CÓRDOBA

J. Martinez Castro, A. Moreno-Ortega, A. García García, V. Espino Duran, M. Arredondo Luque, R. Barrera Astete, A. Bono Osuna, M.J. Cañuelo Jurado, M.J. Castro Valero, J.R. Ceacero Zagalaz, E. Cordero Ruiz, D.R. Del Río Vargas, R.M. Delgado Gutiérrez, E. Doblas Hinojosa, I. Dominguez Mateos, P. Duran Carrizosa, A. Gabarron Rodriguez, R. García Cobo.

Food Science and Technology Degree(Córdoba’s University- Spain)

t22moora@uco.es

The degree of adherence to the Mediterranean diet has been studied through surveys of 869 students in 18 schools in the city of Cordoba in 5 social strata, of the four secondary grades. The survey was conducted by 44 interviewers previously trained among the students of the 4th grade of Food Science and Technology from the University of Cordoba. A Google Drive questionnaire was used by students to conduct the survey in high school students. The questionnaire had been designed and piloted previously. The Kidmed survey provides an average score of 6.39, which corresponds to an improved dietary classification, but the individual scores obtained correspond to 57% of respondents with improved diet scores, 33% to optimal diet and 10% to poor diet. Although the main objective of the Kidmed survey is to use the classification groups it produces, we also decided to use the individual score obtained to evaluate the effect of the social stratum, course and sex on the scores obtained. The General Linear Model (SPSS 20) provides significant differences for the social stratum (p <0.001) and sex (p <0.05), but not for the course. As for the Tukey's honestly significant difference test (p <0.05), it identifies a group with lower scores corresponding to the low and medium low strata; the group of intermediate scores corresponds to the medium-low, medium-high and high strata; and the best scores are obtained by the middle, middle-high and high strata. This behaviour is also observable in the diet classification of the Kidmed survey. As for sex, the girls get worse results than the boys, the differences being more significant in the lower social strata.

47

EVALUATION OF SOFT DRINKS INTAKE IN ESO STUDENTS FROM THE CITY OF CÓRDOBA

A. GarcíaGarcía, A. Moreno-Ortega, V. Espino Duran, J. Martinez Castro, N. Gómez López, T. Gutierrez Gutierrez, J.C. Herrera Ortega, C. Higueras Hidalgo, M. Jiménez Mangas, M.D. López Cruz, R.M. López Funes, J.A. López Toro, M.L. Luque Fernández, J. Montenegro Rodriguez, P.M. Montiel García, Á. PedregosaCabrero, O. Perez Anarte, C. Puerto Romero Food Science and Technology Degree(Córdoba’s University- Spain)

t22moora@uco.es

The consumption of soft drinks by young people is a matter of concern, but there is little information on actual consumption. Therefore, it has been studied the consumption of soft drinks and their nutritional contribution, through surveys of 869 students in 18 schools in the city of Cordoba in 5 social strata, from the four secondary grades. A Google Drive questionnaire was used by students to conduct the survey of high school students. A food frequency questionnaire of the main groups of soft drinks (cola, orange, lemon, tea, isotonic, energetic, tonic, fizzy, and others) was developed, for each type were classified into subtypes (light, without caffeine, etc.), the y were asked about the brand consumed and the frequency of consumption (yearly, monthly, weekly, daily), the times in that period when the soft drink is consumed and finally the serving size, expressed in habitual units of consumption (can, glasses, small bottles, half-litre bottle, etc.). Finally the consumption of soft drinks was transformed into energy, carbohydrates, lipids, proteins and sodium, from their respective nutritional labels. The average consumption of soft drinks was about 375ml/day, although its frequency of consumption is mainly weekly, except in the lower social strata that has a frequency of mainly daily consumption. The most consumed soft drinks are cola, followed by orange and isotonic drinks. The type of cola drink most consumed is normal, although in the higher social strata, the type of cola drink most consumed is light and zero. As for brands, Cocacola is the most consumed by the high strata and Pepsicola by the lowest, with a gradation between both extremes. The own marks have a low consumption, similar in all strata.

48

NUTRITIONAL INTAKE OF SALTY SNACK OF ESO STUDENTS FROM THE CITY OF CORDOBA

V. Espino Duran, A. Moreno-Ortega, J. Martinez Castro, A. GarcíaGarcía, R. Quero Flores, M.C. Quiros Fernandez, B. RejaMarín, I.C. Rodriguez Nieto, R.J. Roquette Pineda, M.C. Ruiz Navajas, M. Sáiz Vargas, M. SánchezGiraldo, C.M. SánchezValverde, B. Santisteban Vega, A. Torralba Moreno, L.R. VarónSánchez, M. Zurita Cecilia.

Food Science and Technology Degree(Córdoba’s University- Spain).

t22moora@uco.es

Salty snacks are very popular foods in the young population. Therefore, it has been studied the consumption of salty snacks and their nutritional contribution, through surveys of 869 students in 18 schools in the city of Cordoba in 5 social strata, of the four secondary grades. A Google Drive questionnaire was used by students of Food Science and Technology to conduct the food frequency questionnaire of the main groups of salty snacks, which were classified into chips, bag popcorn, microwave popcorn, cones, gusanitos, nachos, cheetos, pringles, mix and other snacks. For the calculation of serving size, it was used habitual size of snack’s bags, through phtographic images of serving size on a standard dish, using the Pancake photographic protocol described by the EFSA for surveys. From the calculation of the intake of each type of snacks and the data of nutritional composition of its label, it was estimated the intake of energy, lipids, carbohydrates, proteins and sodium individualized for each respondent. The consumption of salty snacks is 42g / day, with a frequency consumption mainly weekly.The type of snacks consumed is very variable, although the most frequent are bag popcorn, nachos type, chips, pringles and cheese puffs.In the case of the lower social strata they can almost multiply by 5 the intake with respect to the higher strata in the most consumed snacks. The average energy intake ranged from 129 ± 209 Kcal / day at medium-high social strata to 465 ± 724 kcal / day low social strata, with a global average intake of 215 ± 492.8 Kcal / day.

This can mean low-grade girls up to 22% of the recommended caloric intake.

49

FOOD SECURITY

50

ORGANIC AMENDMENT BASED ON AGRONOMIC REVALUATION OF SPENT COFFEE GROUNDS FOR THE IMPROVEMENT OF SOILS AND ALIMENTARY PLANTS

A. Sánchez Baca, J. J. Zafra Díaz, A. Rueda Jiménez, A. Cervera Mata.

Departamento de Edafología y Química Agrícola; Grado en Ciencia y Tecnología de los Alimentos (Universidad de Granada).

alejandrosbaca94@gmail.com

In the present world, 9 billions Kg of coffee beans are consumed every year. The waste generated by this industry is not usually revalued and its main destination is a landfill. Opting for its recycling and valorization with ecological goals, as well as for the improvement of agricultural soils and alimentary plants, is the objective of this work. The test was made in vitro with a piece of soil from Granada’s meadow (TypicCalcixerept, Soil Taxonomy); Lactucaxativa (var. longifolia) was used as a crop plant; spent coffee grounds (SCG), coming from the School of Pharmacy of the University of Granada,were added to the soil in a quantity of: 1, 2, 2.5, 5, 7.5, 10, 12.5 and 15%. Moreover, pH, organic matter, salinity (expressed as electrical conductivity), nitrogen and available potassium and phosphorus were all analyzed in soil; and nitrogen, potassium, phosphorus and fresh and dry weight of leaves and roots were analyzed in plants. The addition of SCG to the soil increases proportionally the amounts of organic matter, nitrogen, phosphorus, potassium and electrical conductivity, yet pH decreases. During the subsequent 40 days of the test after the cultivation, the initial effect on soil is cushioning; the pH, organic matter and nitrogen increase; and electrical conductivity, potassium and phosphorus are reduced. The growth in plants (fresh and dry weight) is paralyzed, regardless of the percentage of added SCG, and, in contrast to the initial values, phosphorus and nitrogen decrease. Furthermore, potassium concentrations show an irregular behaviour. The addition of SCG in all tested concentrations improves the physicochemical characteristics of the soil, albeit it inhibits the growth rate and the absorption of nutrients in plants. Hence, further research on the phytotoxic effects of SCG is needed.

51

FOOD-GRADE MEDIUM BY ANTIMICROBIAL ACTIVITY OF PEDIOCOCCUS ACIDILACTICI A.T. Noguerol1, C. De Jesús1, P. García-Segovia1, J. Martínez-Monzó1 and M. J. Pagán1 1

CUINA, Grupo de Investigación e Innovación Alimentaria, Universitat Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain

annome@etsiamn.upv.es

Minimally processed food has been demanded last years as well as the interest in new biological conservation methods. Biopreservation equals to the extension of shelf life and the improvement of food safety through the use of the microorganisms and/or these metabolites. The aim of this study is the optimization of a simple food-grade medium forPediococcusacidilactici, based on the conventional MRS mediumand suitable for the use as a food preservative. The microorganismPediococcusacidilactici used in this study was isolated from a meat matrix. A series of culture broths were designed with food-grade components and two techniques (pasteurization and partial purification) for microbiological stabilization of culture broths were tested in each of them.To determine the effect of the stabilization process on the antimicrobial properties of the stabilized broths, in vitro tests were performed against Listeria innocua as target microorganism. Then, the culture broth with best results was chosen and some fermentation times were selected to study the antimicrobial capacity of the exhausted culture broth. On the first test, a higher antimicrobial capacity was observed in media containing yeast extract as nitrogen source. So, considering the antimicrobial effect observed, the selected culture medium was the one containing 22 g/L of yeast extract and 20 g/L of dextrose. In the selected experimental medium, a maximum of inhibition area of 320,10±17,17 mm2 was observed at 48 hours of fermentation in the pasteurization broth and a maximum of 444,18±10.68 mm2 was observed at 72 hours of fermentation in the partial purification broth.

Consequently, the results of this study show the antimicrobial properties of the exhausted food-grade culture broth and the possibility of producing biopreservatives from P.acidilactici. So, the use of this byproduct could be interesting because of its potential use as a biopreservativecapable to extend shelf life of food.

52

EXPOSURE OF LEGISLATED AND NON LEGISLATED MYCOTOXINS IN CEREALS AND CEREAL PRODUCTS FROM TUNISIA C. Juan1, S. Oueslati2,3, H. Berrada1 1

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent 2

Andrés Estellés s/n, 46100, Burjassot-Valencia, Spain;

Laboratoire Matériaux, Molécules et

applications. InstitutPréparatoire aux Etudes Scientifiques et Techniques. BP 51 La Marsa 2070, Tunisia; 3

Regional Field Crop Research Center of Beja (CRRGC), Route Tunis Km 5, 9000 Béja, Tunisia cristina.juan@uv.es A total of twelve legislated mycotoxins (aflatoxins (AFB1, AFB2, AFG1, AFG2), ochratoxin A

(OTA),

zearalenone

(ZEA),

deoxynivalenol

(DON),

3-Acetyldeoxynivalenol

(3-ADON),

15-

acetyldeoxynivalenol (15-ADON), nivalenol (NIV), T-2 and HT-2 toxins) and eight non legislated (fusarenon-X (FUS-X), diacetoxyscirpenol (DAS), neosolaniol (NEO), enniatins (ENAand, ENA1, ENB, ENB1) andbeauvericin (BEA),were analyzed in 203 samples, including cereals (barley, wheat, maize, rice, sorghum),cereal products (couscous, “bsissa”, flour, beer,) and baby cereal products (semolina, biscuits and breakfast cereal) from Tunisia using a validated LC-MS/MS and GC-MS/MS procedures to evaluate their presence and estimate the mycotoxinexposure throughthem. Results pointed out that DON presented the highest incidence (25%) which levels ranged between 4.2 and 111 μg/kg (mean 16.6μg/kg).

Otherwise, other mycotoxins were detected such as 17% ENB (mean 14μg/kg), 9% ENB1 (mean 5.2μg/kg), 7% ofOTA (mean 5.7μg/kg), 6% 15-ADON (mean 2.2μg/kg) and 5% HT-2 (mean 8.6μg/kg), fifteen cereal product and twelve cereal samples exceeding the maximum permitted levels (MLs) set by the European Commission for AFB1, OTA and HT-2 (2μg/kg, 3μg/kg, and 200μg/kg, respectively).

Intakes were calculated through the consumption of commercial infant formula (from 12 to 90g) and cereal and cereal products by Tunisian adults (using the national consumption data (INS, 2016)),a body weight mean of 8.5 kg for infant and a body weight for adults (70kg) recommended by the Scientific Committee (EFSA 2012). Results allowed evaluating the risk assessment related to the intake of mycotoxin in samples by estimating the probable daily intake (PDI)and comparing with the tolerable daily intake (TDI) or provisional maximum tolerable daily intake (PMTDI) of the Tunisian population.The EDI results obtained for all mycotoxins were lower than the established PMTDI and TDI. Keywords: Mycotoxins, cereal products, intake, cereals, Tunisia.

Acknowledgments: AGL2016-77610-R and the project for emerging research groups GV-2016-106 from the GeneralitatValenciana.

53

SIMULTANEUS DETERMINATION OF MICOTOXINS FOR A LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY IN VARIOUS FOOD MATRICES

D Carballo, H Berrada, E Ferrer.

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.

diocarve@alumni.uv.es

Mycotoxins are food contaminants responsible for health toxicological effects such as cancer, nephrotoxicity, hepatotoxicity or immunosuppression. The determination of mycotoxins has been highly investigated in different food matrices such as cereal products, fish, etc (Juan et al 2016; Tolosa et al 2016). These mycotoxins can be harmful to human and animal health, even after the food product has been processed There are several food processes that can have effects on the stability of mycotoxins including cleaning, grinding, cooking, baking, frying, roasting and extrusion (Milani&Maleki 2014).This study reports on the development and validationof quantitative methods for the simultaneous determination of mycotoxins in food through a "Quick Easy Cheap and Rough and Safe" (QuEChERS) for the quantitative measurement of 14 mycotoxins (AFB1, AFB2, AFG1, AFG2, OTA, ZEA, BEA, FB1, FB2, EN A, EN B, EN A1, EN B1 and STG,) in various food matrices by liquid chromatography-tandem mass spectrometry (LC-MS/MS).The accuracy of the methods was evaluated by means of recovery tests at two concentration levels and the precision, expressed as the relative intra and inter-day standard deviation (RSD%), was calculated. Optimal validation results were obtained in terms of recoveries for cereals (78-111%), fish (72-118%) and legumes (77 - 107%) reproducibility (RSD <15%) and repeatability (RSDs> 22%). A matrix effect ranging from 63 to 117%. The limits of detection and quantitation were achieved (LODs:0,1-5 µg/Kg) and (LOQs: 0.33 – 16.6μg/Kg). The linear regression coefficients of all calibration curves demonstrated a good linearity, with corresponding correlation coefficients (r2) higher 0.998. QuEChERSmethodology will be applied to real in ready-to-eat foods samples to determine mycotoxins in different food matrices.

Keywords: Determination , Mycotoxins, foodmatrix Acknowledgments: Ministerio de Economía y Competitividad AGL2016-77610-R y al Programa Nacional de Becas de Postgrado en el Exterior Don Carlos Antonio López – República del Paraguay

54

METODOS DE INACTIVACIÓN DE METACERCARIAS EN ALIMENTOS: SU APLICACIÓN EN EL CONTROL DE LAS TREMATODIASIS HUMANAS HEPATICAS

B.E.Álvarez, M.E. Mesa, M. Reguera

Departamento de Farmacia y Tecnología Farmacéutica y Parasitología Facultad de Farmacia, Universidad de Valencia, Spain

esthela@alumni.uv.es

Las trematodiasis de trasmisión alimentaria son zoonosis que afectan a más de 56 millones de personas en el mundo y están producidas por especies de distintos géneros de Trematodos siendo de destacar los génerosFasciola,Clonorchis y Opistorchisque afectan el hígado. La infección se adquiere al consumir pescado, crustáceos, plantas acuáticas con metacercarias adheridas (F.hepatica). Las trematodiasis de trasmisión alimentaria se han incluido en la lista de helmintiasis de gran impacto en la salud humana. En esta revisión se pretende evaluar y comparar la actividad de losmétodos usados para inactivarmetacercarias de diferentes especies. La metodología utilizada incluye una revisión sistemática de informes de evaluación de tratamientos. Se han descrito métodos físicos como calor, congelación, soluciones preparadas a diferentes concentraciones y procesos de irradiación. Para metacercarias de Fasciola hepatica se requiere para su inactivación las siguientes condiciones: a) 35°C durante 14 días; b) 2°C durante 92 días. Parametacercarias de Fasciola gigantica : a) 35 °C durante 114 días; b) -2°C durante 14 días. Para Clonorchis, Ophistorchis:-10°C durante 5 días. El permanganato de potasio (24 mg/L) disuelve el cemento que fija a las metacercarias, así como el vinagre comercial (120 ml/L), el ácido cítrico (10 ml/L) yel jabón líquido (12 ml/L) y se utiliza para desprender las metacercarias adheridas a los vegetales. Después de la aplicación se recomienda lavar cuidadosamente los vegetales. Se hanprobadoirradiaciones en dosis 0.15 KGy durante 20 a 30 minutos enClonorchis sinensis, demostrando eficacia en el control de la infección.

Keywords: inactivación, metacercaria, trematodos, congelación, calor, desinfección.

Acknowledgments: Facultad de Ciencias Químico Biológicas de la UAGro, México. Ministerio de Educación Superior, Ciencia y Tecnología, Republica Dominicana.

55

ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT AGAINST MURINE NOROVIRUS AND HEPATITIS A VIRUS IN MODEL FOOD SYSTEMS I. Falcó1,2, W. Randazzo1,2, R. Aznar1,2, G. Sánchez1,2 1

Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot.

Valencia, Spain; 2Food Safety and Preservation Department, IATA-CSIC, Av. AgustínEscardino 7. 46980 Paterna. Valencia, Spain

In this work, the effect of green tea extract (GTE) was assessedagainst murine norovirus (MNV) and hepatitis A virus (HAV) at different temperatures and exposure times. Initially,concentration of GTE (5 mg/ml) were mixedwith each virus (5 log TCID50/ml) and incubated at 25 and 37°C for different times. A concentration-, temperature- and exposure time- dependent response was observed for GTE in suspension tests. Moreover, GTE showed higher antiviral activity if prepared 24 hours before its use. GTE was also evaluated in model food systems (i.e. milk, orange juice and apple juice). Results showed that fat and sugar content affect the efficacy of GTE. NeverthelessGTE appears to be a suitable natural option for foodborne viral reduction.

56

NEW APPROACH IN MYCOTOXIN DETERMINATION IN GLUTEN-FREE PASTA BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO QUADRUPOLE ORBITRAP MASS SPECTROMETRY J. Tolosa1, G. Graziani2, A. Gaspari2, D. Chianese2, E. Ferrer1, J. Mañes1,A. Ritieni2 1

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent

Andrés Estellés s/n, 46100 Burjassot, València, Spain. 2Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Napoli, Italy.

josefa.tolosa@uv.es

Mycotoxins are secondary metabolites produced by certain strains of filamentous fungi, mainly Aspergillus, Penicillium and Fusarium, which affect crops in the field and also during storage. Foods that mainly contribute to the intake of mycotoxins with diet are cereals.Maize is the most risky commodity for high consumers of maize-based products due to regional diet habits or to specific pathologies like celiac disease (Esposito et al., 2016).Ethnic groups and celiac people are the most exposed to mycotoxins present in gluten-free products (maize and rice foodstuffs). A simple and rapid multi-mycotoxin method for the determination of 17 mycotoxins simultaneously is described in the present survey on gluten-free pasta samples. As our knowledge, this is the first multi-mycotoxin study carried out in gluten-free pasta employing Orbitrap mass spectrometry. Mycotoxins included in the study were those mainly reported in cereal samples: ochratoxin-A (OTA), aflatoxin B1 (AFB1), zearalenone (ZEA), deoxynivalenol (DON), 3- acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol (3-AcDON and 15-AcDON, respectively), nivalenol (NIV), neosolaniol (NEO), fusarenon-X, (FUS-X), T-2 toxin (T-2) and HT-2 toxin (HT-2), fumonisin B1 and B2 (FB1 and FB2, respectively), three enniatins (ENA, ENA1 and ENB), and beauvericin (BEA). Twenty-one samples were analyzed to provide an overview on mycotoxin presence.

Results showed that 95% of samples were contaminated, being FB1, ZEA and DON the most predominant mycotoxins in gluten-free pasta samples.

57

MICROBIOLOGICAL ANALYSIS OF SURFACES OF A HOSTELRY ESTABLISHMENT

Constantinescu L., Rico H., Gozalbo D.

Valencia- Burjassot (University of Valencia, Pharmacy Faculty), Spain

laucons@alumni.uv.es

Microbiological contamination of food continues to be a significant public health problem despite of the stringent measures demanded in the food sector. One of the most common sources of food-borne infections is the sector of catering industry. This paper has determined the microbiological contamination of several surfaces of a bar-restaurant, as cross contamination is one of the most common factors in the transmission of pathogenic microorganisms to food. Samples were taken of the tables inside the establishment, as well as those located on the outer and inner terraces, of the bar, of the cutting board, of the stainless steel surface of the kitchen and of the toilet seat. Once microorganisms of each surface were isolated and identified, resistance to antibiotics commonly used in clinical practice was determined. The level of microbiological hygiene of surfaces analyzed was insufficient in tables of both terraces, on the cutting board and on the surface of the kitchen. Most microorganisms identified did not present a risk to human health, except two species with special clinical relevance: Pseudomonas aeruginosa and Staphylococcus aureus. Many species that can act as opportunistic pathogens were also isolated. All microorganisms showed resistance to one or more antibiotics, which warns of the wide expansion of the same in the environmental microbiota. After analyzing the results, we proceeded to inform to the managers of the restaurant for establishing a number of recommendations regarding prevention, cleaning and disinfection in order to ensure hygiene and microbiological safety of the business.

58

TREATMENTS ASSESSMENT FOR THE CONTROL OF WATER-BORNE INFECTIOUS DISEASES M. Reguera1,B.E. Alvarez1, M.E. Mesa1 1

Departamento de Farmacia y Tecnología Farmacéutica y Parasitología Facultad de Farmacia, Universidad de Valencia, Spain.

Marta.Reguera@uv.es

Water-borne diseases are an issue of major concern worldwide. Each year there are over 30 million cases that could be avoided through water and sanitation interventions. Children are usually the most affected population group: gastrointestinal infections caused by Giardia intestinalis and Cryptosporidium sp. are one of the principal cases of morbidity in them. In developing countries, it is estimated that a median of 3.2 episodes of diarrhea occur per child per year in children under 5 years of age. In this review we aim to evaluate and analyze the efficacy and efficiency of different water treatments in eliminating the risk of infection with virus, bacteria and protozoan. These included coagulation/flocculation/sedimentation, ion exchange, filtration and disinfection procedures. Some pretreatments such as roughing filters, microstraining, off-stream/bankside storage and bankside infiltration were also analyzed. The methodology used included a systematic revision of treatment evaluation reports using scientific websites and paper based documents. Among the pre-treatments assessed, microstraining was not efficient at all for virus, bacteria nor protozoan while bankside infiltration removed 99.9% of virus and bacteria after 2 minutes, 99.99% after 4 minutes, and 99.99% of protozoan. Regarding coagulation/flocculation/sedimentation methods, lime softening was the most effective for bacteria and virus, removing up to 99% of bacteria at pH 11.5 for 6h at 2–8ºC and99.99% of viruses at pH>11 (depending onthe virus and on settling time). High-rate clarification yielded up to 99.99% of parasite clearance (depending on use ofappropriate blanket polymer). Ion exchange was absolutely ineffective. With regard to filtration, membrane filtration in general and ultrafiltration specifically, had the highest removal rates for all groups. Finally, among disinfection methods chlorine was effective against all bacteria, viruses and Giardia intestinalis but not against Cryptosporidium sp.

Key words: water-borne, virus, bacteria, protozoan, disinfection, removal.

Acknowledgements: Programa de ayudas de Formación de Profesorado Universitario(FPU) 2015, Ministerio de Educación, Cultura y Deporte, Gobierno de España.

59

STUDY OF THE INHIBITORY ACTIVITY OF ANTIMICROBIAL FILTERS AGAINST ENTEROCCOCUS HIRAE

N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat

Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain.

napego1@upvnet.upv.es

The aim of this study was to evaluate the antimicrobial effect of cellulose filters functionalized with N-(3-trimethoxysilylpropyl) diethylentriamine(N3) against Enterococcus hiraein water. For this purpose, samples of sterile water were inoculated with five different inoculum densities (ranging between 104 to 108CFU/mL water). The samples were filtered through the functionalized cellulose and the percentage of inhibition for each inoculum density was measured by analyzing the water after filtering. In order to check if the number of filtrations increased the level of inhibition, a same sample was filtered three times in two different ways: a) through a same filter or b) through three different filters. Finally, to evaluate whether a loss of effectivity of the filters took place after successive filtrations, five different samples were passed through a same filter. The results showed that functionalized filters reduced the level of E. hirae in all samples. The maximum percentage of reduction with one only filtration was about 40%.The number of filtrates did not significantly increase microbial reduction, in any case. After filtering five different samples through a same filter, no loss of filter effectiveness was observed. According to these results, the filters functionalized with polyamines could be reused at least for five samples, with the same inhibitory effect against E. hirae. This study demonstrates the high potential of the cellulose filters functionalized with N-(3-trimethoxysilylpropyl) diethylentriamine to reduce the microbial load in water, although further studies should be carried out with other microorganisms, testing lower bacterial load and real samples.

Keywords: Enterococcushirae; polyamines; cellulose; filter;microbial inhibition; water.

60

DEVELOPMENT OF FILTERS FUNCTIONALISED WITH POLYAMINES FOR THE REDUCTION OF ESCHERICHIA COLIIN DRINKING WATER

N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat

Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain.

napego1@upvnet.upv.es

This work was carried out as proof of concept for the development of antimicrobial filters based on the immobilization of polyamines on the surface of commercial cellulose paper for the treatment of drinking water. Three different assays were carried out to assess the ability of the functionalized filters to reduce microbial load in water inoculated with Escherichia coli at different inoculum densities. In the first trial, the capability of microbial inhibition of the developed filters was evaluated according to the inoculum density in the water. In a second assay, it was assessed if the inhibitory efficiency increased after successive filtrates of the same inoculated water sample. Finally, the reusability of the filters was evaluated. The maximum capability of inhibition againstE. coli of the functionalized filters after one filtration was around 50%. In general, the number of filtrates did not increase microbial inhibition under the tested conditions. The results showed that filters with immobilized polyamines maintained their inhibitory ability after filtration of 5 consecutive samples, with 62% as maximum reduction, which demonstrates the potential reuse of them without loss of effectiveness. This study shows promising results for the development of an alternative support to traditional treatments, which could be used as a fast, easy-to-use and low-cost insitu water treatment system.

Keywords: Escherichia coli; polyamines; filtration; antimicrobial; immobilization; water treatment.

61

STUDY OF AFLATOXINS IN MEDICINAL PLANTS BEVERAGES

N. Pallarés, A. Stanziani, LF. Bañón, E. Ferrer

Laboratorio de Toxicologia. Facultat de Farmàcia. Universidad de Valencia. Av Vicent Andrés Estelles s/n 46100 Burjassot

noelia.pallares@uv.es

Mycotoxins are highly toxic secondary metabolic products of various moulds. Mainly of toxigenic molds belong to the genera Fusarium, Aspergillus and Penicillium. Aspergillus is the genera responsible of Aflatoxins (AFs) production. Aflatoxins are carcinogenic, mutagenic and immunosuppressive compounds, that have been correlated with liver cancer (Marín et al., 2013). Furthermore, the International Agency of Research on Cancer (IARC) has classified them as human carcinogen. The herbal medicines have often maintained popularity for historical, medical and cultural reasons. During harvesting, handling, storage and distribution, medicinal plants are subjected to contamination by various toxigenic fungi originating in the soil, so medicinal plants are a product susceptible of mycotoxin contamination (Ashiq et al., 2013). According to our knowledge, few information is available about the effect of medicinal plants elaboration in the contents of AFs in the surrounding beverages because the major part of the studies have been focused in the analysis of AFs in the raw materials of medicinal plants (Romagnoli et al., 2007; Santos et al., 2009; Lee et al., 2014). In this context, the purpose of this work is study the presence of AFs in medicinal plants beverages, prepared for human consumption. For this, 112 samples have been purchased of different herbal stores of Valencia and have been prepared the surrounding beverages. Then, a DLLME procedure was performed for the mycotoxins extraction, using a mixture of dispersant solvent (ACN) and extractant solvent (EtOAc) in a first step, and a mixture of dispersant solvent (MeOH) and extractant solvent (CHCL3) in a second step. A LC-MS/MS-IT system was used for the determination. The results show that AFs have been detected only in few samples, with contents ranging from <LOQ to 156.2 μg/L. The Sage, wormwood and lemon verbena were the medicinal plants with higher levels of AFs.

Keywords: mycotoxins, aflatoxins, medicinal plants beverages, DLLME extraction, LC-MS/MSIT Acknowledgments: This study was supported by the Spanish Ministry of Economy and Competitiveness AGL 2013-43194-P and by the pre PhD program of University of Valencia " Atracció de Talent ".

62

SIMULTANEOUS DETERMINATION OF DEOXYNIVALENOL AND ITS ACETYLATED DERIVATIVES IN ROMANIAN BREAD O. Stanciu1, H. Berrada2, D. Miere1, F. Loghin3, C. Juan2 1

Department of Bromatology, Hygiene, Nutrition and 3Department of Toxicology, Faculty of

Pharmacy, Iuliu Haţieganu University of Medicine and Pharmacy Cluj-Napoca, Romania; 2

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain.

oana.stanciu@umfcluj.ro

Deoxynivalenol (DON) is one of the most common contaminants in wheat and can be found at relatively high concentrations in wheat and wheat products (such as bread and pasta). These food commodities are considered to be the major DON source for human intake. To protect consumers from a high and dangerous dietary intake of DON, maximum levels (ML) have been set in the European Union, e.g. in bread at 500 μg kg-1 (EC, 2006). DON is also the precursor of two acetylated derivatives: 3-acetyl-deoxynivalenol (3-ADON) and 15-acetyl-deoxynivalenol (15-ADON), but their frequency and detection levels are lower than DON itself. In 2010, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) expressed its opinion on bound forms of DON by establishing a total provisional maximum tolerable daily intake (PMTDI) of 1 μg/kg body weight/day for DON, 3-ADON and 15ADON (JECFA, 2010). In this sense, the occurrence of DON, 3-ADON and 15-ADON have been studied using a validated GC-MS/MS method in 70 commercialized Romanian wheat bread samples in order to assess the exposure of the Romanian population through the evaluation of the Estimated Daily Intake (EDI) and its comparison with the PMTDI. Analytical results confirmed the presence of DON in 70% of samples with a mean of 93 μg kg-1 for the total samples analyzed, ranging from 12 to 1598 μg kg-1 (average of positive samples of 158 μg kg-1), and three samples exceeded the ML. None sample presented detectable levels of 3-ADON and 15-ADON. Knowing 365 g/capita/day as wheat products consumption in Romania and setting 70 kg as default adult body weight (bw), the EDI was calculated for DON at 0.484 μg/kg bw/day, bellow the value of proposed PMTDI.

Keywords: deoxynivalenol, bread, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, Romania.

Acknowledgments: AGL2016-77610-R, GV-2016-106, POSDRU/159/1.5/S/136

63

EVALUATION OF THREE COMMERCIAL SEROLOGICAL TESTS FOR THE DETECTION OF TOXOPLASMA GONDII IN EXPERIMENTALLY INFECTED PIGS P. Nieto1, M.J. Gracia2, L. Herrero1, C. Pérez-Arquillué1, R. Lázaro1, S. Bayarri1 1

Departamento de Producción Animal y Ciencia de los Alimentos. 2Departamento de Patología Animal. Facultad de Veterinaria. Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA). C/Miguel Servet 177, 50013-Zaragoza, España.

paulanietobressel@gmail.com

Toxoplasmosis is a widespread parasitic disease caused by Toxoplasma gondii and supposes a serious threat to public health. One of the most important risk factor for contracting toxoplasmosis in humans is the consumption of raw, undercooked or cured meat products. Seropositivity is, in general, a good indicator of the presence of the parasite in tissues and serological titers could be useful to potentially identify contaminated meat. Nevertheless, a close comparison among studies is complicated because of the different serological tests used and different cutoff values that not always are reported by authors. Besides, the lack of validation is shown in the literature by the use of different cutoffs for a single test, without any data on sensitivity, specificity, and agreement among tests. Considering its importance for the risk assessment process, the aim of this work was to evaluate three serological tests: immunofluorescence antibody test (IFAT), enzyme-linked immunosorbent assay (ELISA) and modified agglutination test (MAT) for the detection of Toxoplasma gondii antibodies in serum of experimental infected pigs. In this manner, it may be possible to choose and select the most reliable technique.

Acknowledgements: This study was supported by The Spanish National Institute for Agriculture and Food Research and Technology (INIA) co-financed by the European Social Fund (Project RTA2014-00024-C04). Financial support has been co-sponsored by the European Regional Development Fund (FEDER). The authors thank the Government of Aragón and the European Regional Development Fund (Consolidated Research Group A01).

64

BIOACCESSIBILITY OF THE CYANOTOXIN CYLINDROSPERMOPSIN IN DIFFERENT UNCOOKED VEGETABLES AND UNDER BOILING COOKING TREATMENT S. Maisanaba1,A. CameĂĄn1, A. Jos1, F. Saladino2, G. Font2, G. Meca2 1 2

Area of Toxicology, Faculty of Pharmacy, University of Sevilla, Spain.

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain.

saramh@us.es

The occurrence and progressive proliferation of harmful cyanobacteria in freshwater and marine ecosystems have been directly related to the risk of cyanotoxin contamination of different food products. Indeed, human may be orally exposed to cyanotoxins by several routes, one of them through the consumption of cyanotoxin-containing freshwater fish, crops, vegetables and food supplements.

Among the most relevant cyanotoxins based on its potential human health risks is cylindrospermopsin (CYN), a tricyclic alkaloid with a zwitterionic nature produced by different cyanobacteria. The present study aimed to assess the CYN bioaccesibility in uncooked lettuce and spinaches, and boiled spinaches (for 2 min) contaminated with pure CYN (1Âľg CYN/g freshweight). An in vitro digestion model was used to simulate the digestive process considering the salivar, gastric, intestinal and colonic phases.

Firstly, the digestion started by adding artificial saliva and then, to mimic the gastric phase, pepsin and acid conditions were adopted. Later, the intestinal state was carried out under alkaline conditions and in presence of bile salts and pancreatin.Finally, a mix of acid lactic bacteriawas included for 48h. All the resultant extracts were analyzed by HPLC-MS/MS. The results obtained with uncooked lettuce and spinaches indicated that the in vitro digestion maintained the availability of CYN in all the digestive extracts except in the colonic one, obtaining a considerably reduction. In the case of boiled spinaches, from the initial salivar stage to the colonic phase an important decrease of CYN concentrationwas observed. Moreover, in the waters used to cook the spinaches an important CYN content was detected, that could explain the lower concentrations observed after the digestive process. Considering all the described data it can be highlighted the importance of integrating the bioaccesibility of CYN in human health risk assessment. Funding: AGL2015-64558-R (MINECO/FEDER,UE).

65

ALTERNARIA MYCOTOXINS IN FOOD L. EscrivaĚ , G. Font, L. Manyes.

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain. laura.escriva@uv.es Alternaria is one of the major mycotoxigenic fungi genus of ubiquitous occurrence, which their species colonize a wide range of crops and plants. As other fungi, they have the ability to grow and produce

toxins

even

under

unfavorable

conditions

(low

temperatures

and

low

water

activity). Alternaria mycotoxins show a variety of toxic effects, namely mutagenic, carcinogenic, cytotoxic properties (alternarion; AOH, alternariol monomethyl ether; AME), induction of DNA strand break and high potent mutagenicity (altertoxins; ATXs), high acute toxicity (altenuene; ALT), disruption of sphingolipid metabolism (alternaria alternata lycopersici; AAL), inhibition of several enzymes activity (altenusin; ALN), inhibition of photophosphorylation and induction of chlorosis (tentoxin; TEN), and association with human esophageal cancer in China and South Africa (tenuazonic acid; TeA). Their presence has been analyzed in several food products worldwide, including cereals and cereal by-products, fruits, vegetables, beverages and dried fruits. Fifty-two articles focused on the analysis of Alternaria mycotoxins in food framed between 2005 and 2016 were selected, classified and studied. Half of the analyzed literature were focused on fruits, vegetables and derived products -mainly tomato and apples- while cereals and cereal by-products represented 37%. Solid-liquid extraction (>50%) with acetonitrile or ethyl acetate was the most common extraction methodology,

followed

chromatography

by QuEChERS (15%)

coupled

to

and

dilution-direct injection

tandem

mass

(13%).

spectrometry

Liquid was

the predominant determination technique (80%). The most analyzed mycotoxins were AOH and AME, followed by TEN, TeA, ALT and ATXs. The maximum concentrations reported in commercial food products were in the range 1-103 Îźg/kg. The highest levels of AOH and AME were found in lentils, oilseeds,

tomatoes,

carrots,

juices,

wines

and

cereals. TeA highest

levels were detected in

cereals followed by beer, while AOH, AME, TeA, and TEN were found in legumes, nuts and oilseeds. EFSA risk assessment was inconclusive due to limited occurrence and toxicity data. Further studies are needed.

Key Words: Alternaria, mycotoxin, food safety, review.

This work was supported by the Ministry of Economy and Competitiveness (AGL2016-77610R and BES-2014-068039).

66

FATE OF MYCOTOXINS IN THE MALTING AND BREWING PROCESS Y. Rodríguez-Carrasco1, H. Berrada1, V. Sanchis2, J. Mañes1 1

University of Valencia, Faculty of Pharmacy, Department of Food Science and Toxicology, Spain; 2

University of Lleida, Applied Mycology Unit, Department of Food Technology, Spain.

yelko.rodriguez@uv.es

Beer, one of the most popular alcoholic beverages consumed worldwide is brewed from malted cereals.

Contamination of cereal grains with mycotoxins constitutes a great concern in the malting and brewing industry, as these harmful fungal metabolites may cause failures during processing. In additon, mycotoxins are relatively stable at temperaturas used in mashing and wort boling, thus entering in the final product, and they could suppose a potential health hazard for heavy drinkers. The most prevalent mycotoxins in brewing raw materials are trichothecenes and zearalenone produced by Fusarium spp.

The fate of modified mycotoxins (conjugation products created through the detoxification mechanisms of living organisms) in beer production has also gained attention in the past few years. In this sense, the fate of mycotoxins in the malting and brewing process was reviewed based on recent literature. Many factors influence the concentration in the final product (raw materials, production steps in the breweries such as the mashing step, fermentation, yeast type). Grain drying before storage minimize the risk of enhancing fungal activity, but slight changes in temperature and moisture could cause fast deterioration of grains. The impact of malting in different toxins is different, malting conditions are favourable for fungal growth altough a significant content of wáter-soluble toxins could be removed. Mashing conditions and enzymatic activity may contribute to the release of mycotoxins from the grain matrix.

On the other hand, fermentative organisms are capable of adsorbing mycotoxins from agricultural products onto their cell wall surface components. In addition, brewers’ yeast also has the ability to detoxify mycotoxins by bioconversion of mycotoxins to less toxic derivatives, but despite of some progess the fate of modified mycotoxins during the beer fermentation process requires further investigation.

Keywords: beer, mycotoxins, influence, malting, brewing Acknowledgements: Ministerio de Educación, Cultura y Deportes y RED CEIAA Triptolemos de ayudas a la movilidad de doctores

67

ANTIFUNGAL AND ANTIMYCOTOXIGENIC ACTIVITY OF -POLYLYSINE IN PACKAGED PRODUCTS J.F. Moreno1, C. Luz1, F.B. Luciano2, G. Meca1 1

Faculty of Pharmacy. University of Valencia. Av. Vicent Andrés Estellés s/n, 46100 Burjassot,

Valencia. 2Departamento de Ciência Animal, Escola de Ciências da Vida, Pontificia Universidade Católica do Paraná. Rua Imaculada Conceição 1155, 80901-215 Curitiba, Paraná, Brasil.

Fungi are eukaryotic organisms that produce spores and can alter the organoleptic characteristics of food and reduce their shelf life. Some of them can produce mycotoxins such as Aflatoxins. polylysine is a small homo-polypeptide of the essential amino acid lysine naturally obtained by bacterial fermentation ofStreptomyces albulus. This is an antimicrobial agent that can control bacteria, yeasts and fungi growthin beverages, fruits and vegetables improving theirshelf life without impacting food color, taste or texture. Moreover -polylysine is effective over a wide pH range (4-10). Currently its use is allowed in USA as an antimicrobial agent at levels up to 0.025%, and in Japan in a wide variety of foods such as cooked rice, cooked vegetables and noodles among others. In this study, the antifungal activity of -polylysine(62.50-8000 ppm) was studied against 8 fungi in liquid medium.

Growth inhibition was observed only against Penicillium roqueforti, Penicillium nordicum and Penicillium solitumobtaining aMinimum Inhibitory Concentration (MIC) of 62.50 ppm in all three cases and an Minimum Fungicidal Concentration (MFC) of 125, 8000 and 1000 ppm respectively.

Moreover, -polylysine was applied in slices of mozzarella cheeseat 0.025, 0.0125 and 0.00652% (wt%), according to the legislation established by the FDA. Mozzarella slices were inoculated with the three fungi before mentioned, treated with -polylysine, packaged in plastic trays and refrigerated. The slices were observed each day to study the shelf life. Preliminary results demonstrated that the cheese treated with the antimicrobial compound -polylysine improve the shelf life of the treated cheese in comparison with the control experiments.

68

ANTIFUNGAL POTENTIAL OF MUSTARD FLOURSEXTRACTS AGAINST ASPERGILLUS, PENICILLIUM AND FUSARIUM R. Torrijos1, JM. Quiles1, F. Saladino1, F.B. Luciano2, G. Meca1 1

Laboratorio de Toxicología. Facultad de Farmàcia. Universidad de Valencia. Av Vicent Andrés Estellés s/n 46100 Burjassot. 2Departamento de Ciência Animal, Escola de Ciências da Vida,

Pontificia Universidade Católica do Paraná. RuaImaculadaConceição 1155, 80901-215 Curitiba, Paraná, Brasil.

tocara@alumni.uv.es

Fungal growth is one of the main causes of food spoilage, producing economic losses at different levels of the food chain. Certain fungal species are also able to synthesize mycotoxins, highly toxic compounds, so it is of interest to reduce their presence in food. There is a growing trend in the search for antimicrobial compounds which origin is a natural matrix in substitution of synthetic additives.

Mustard is a condiment that is made from seeds of several plants of the genus Brassicaceae, very used in gastronomy. In this study the antifungal potential of extracts of yellow mustard (Sinapsis alba) and oriental (Brassica juncea) flour was evaluated qualitatively against different fungi of the genus Aspergillus, Fusarium and Penicillium. The procedure carried out to obtain the extracts was as follows.

First, 1 g of flour was homogenized by ultraturrax (11000 rpm, 3 min) together with 25 mL of distilled water. It was then centrifuged (2500 rpm, 15 min 4°C) and vacuum filtered with a cellulose filter. Part of this extract was lyophilized and then resuspended in 1 mL of distilled water. In plates of PDA medium previously seeded with the different fungi, 10 μL of each extract was deposited on the surface and 100 μL in a well. It was incubated at 28ºC in a stove. Fungal growth on plate was observed after 48 hours. The results showed a significant antifungal activity of the extract from the lyophilized yellow mustard flour against the different fungi tested. Particularly, A. parasiticus evidenced a great inhibition against the yellow mustard flour extract.

69

FOOD TECHNOLOGY

70

SODIUM CASEINATE AND GELATIN ACTIVE FILMS CONTAINING TANNINS: ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY A. Cano, M. Ándres, C. Contreras1, E. Talón, A. Chiralt, C. González

Research Institute of Food Engineering for the Development, UniversitatPolitècnica de València, Valencia, Spain.

amcaem@upvnet.upv.es

The development of active materials to be used as food coating or packaging in order to extend shelflife is a demand of the food industry. In this work, different tannins have been used to obtain active films based on proteins (sodium caseinate-Cs and gelatine-G) on the basis of their natural origin and potential antimicrobial and antioxidant activity. Three different tannin extracts were used: gallic acid- rich hydrolysate, ellagic acid-rich hydrolysate and condensed tannins. Films were obtained in two different ways: by homogeneously blending the tannins with the protein (monolayer films) and by coating the previously obtained protein film with the tannin solution (bilayer films). The antimicrobial activity against Listeria inocua and Escherichia coli, as well as the antioxidant activity of the films into 3 food simulants, were analysed. Pure Cs and G films were used as a control films, where no antimicrobial either antioxidant capacity were found. Every film incorporating tannins exhibited remarkable antioxidant activity when tested in the different food simulants, regardless the method of manufacturing used. The EC50 values (the amount of antioxidant needed to reduce the initial DPPH concentration to 50 %) found for the ellagic acid-rich and condensed tannins were significant higher (p<0.05) than those values exhibited by gallic acid-rich hydrolysed tannins, thus indicating that this tannin has the greater antioxidant capacity, close to the pure tannin. From the 3 tannins studied, only gallic acid-rich hydrolysed tannin was chosen to carry out the microbiological test. This tannin lead to different antibacterial behavior depending on the manufacturing method and the type of bacteria. Both monolayer and bilayer films exhibited strong antimicrobial activity against E. coli. Nevertheless, only bilayer films exhibited a certain antilisteria activity.

71

MICROENCAPSULATION FOR IRON FORTIFICATION IN BAKING PRODUCTS

A.Mª. Pérez, N. Sahakyan

Students of Food Science and Technology degree. Faculty of Farmacy. University of Valencia. Avda.

Vicent Andrés Estellés 46100. Burjassot, Spain.

apea6@alumni.uv.es

Nowadays, nutritional iron deficiency affects 1.5-2 billion people worldwide (WHO, 2007). Iron fortification in foods has been proposed by the food industry as an alternative strategy to pharmacological supplementation. This technique consists in the addition of an iron compound in products of habitual consumption for different population groups. Dairy products and cereals are the main foods used as vehicles (WHO, FAO, 2006). Iron fortification can modify sensory properties of the food and not be well accepted by the consumer. In addition, the iron compounds added offer a low bioavailability and can produce fat oxidation in foodstuffs (Hurrell R. 2002). On the other hand, iron absorption inhibitors that block its passage through the enterocyte are present in the intestinal lumen (such as bicarbonate) and also can be naturally found in foods such as phytates in cereals, calcium and casein in dairy products, oxalates and polyphenols in vegetables, mainly (Gil AH. 2010). Microencapsulation is a novel technique in which maltodextrin, ethyl cellulose or hydrogenated oils are used as matrixes incorporating iron compounds into foods, mainly in cereals (Bryszewska M. et al. 2015). Recent studies based on spray drying techniques and using modified starch as a coating agent are being applied in iron fortified breads. In this way, an iron bioavailability >70% and an improved oxidation stability is obtained. So, that microencapsulation is postulated as a technique that resists industrial bread making conditions (Rivera D. et al. 2015). For this reason, this technique has been recently introduced in baking industries, with lower production costs allowing the incorporation of iron in a profitable way.

72

ANTIMICROBIAL ACTIVITY OF CHITOSAN FILMS CONTAINING ENCAPSULATED EUGENOL IN ALGINATE MICROCAPSULES

C. Valencia-Sullca, L. Atarés, M. Vargas, A. Chiralt

Instituto de Ingeniería de Alimentos para el Desarrollo-UniversitatPolitècnica de València.

Camino de Vera s/n. Valencia, España.

crivasul@posgrado.upv.es

Due to the highly perishable character of food products, there is an increasing need to promote the development of active packaging to extend their shelf-life. Moreover, the environmental issues related to conventional plastics may be somewhat reduced by the development of biodegradable materials for food packaging. In this study, chitosan films were formulated, and encapsulated eugenol in alginate microspheres was incorporated as an antimicrobial agent, using ionic gelation. The release kinetics of this active component into four food simulants (ethanol 10%, ethanol 50%, acetic acid 3% and isooctane). A more retarded release of eugenol was observed in fatty systems (isooctane), but enhanced when acetic acid 3 % was used. Probably, the acetic acid 3 % promoted hydration and swelling of the CH polymer matrix and of the alginate microcapsules, thus resulting in the active compound release.The films were tested as for their antimicrobial activity in an in vitro food system over 13 day storage at 10 ºC. Circular samples 55 mm in diameter obtained from the different types of film formulation were placed on inoculated Tryptose Soya Agar (TSA) plates (solid medium test) and in TSB tubes (liquid medium test).

Inoculated tubes and plates without film were used as control samples.A bactericidal effect was observed in samples inoculated with Listeria innocua or Escherichia coli in the liquid medium test. Likewise,in the solid medium test microorganisms was highly reduced in samples coated with films with encapsulated eugenol in alginate microspheres, as compared to the controls without this component. The sustained delivery of microspheres from the films into the sample affected the progress of the microbial counts throughout time.

73

NEW 3D FOOD PRINTER DESIGN E. Diez-Sanchez1, V. Carmona-Reverte2, M. Castro-Giraldez1, M. Martínez Torán2, P.J. Fito1 1

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, UniversitatPolitècnica de

València, Valencia, España.; 2Departamento de Dibujo, Universitat Politècnica de València, Valencia, España.

elena10s@hotmail.com

Nowadays the evolution of 3D printing of food is in a critical moment, because only have been developed systems for easy food transformations. The food cooking and printing needs to improve the extrusion process by using first and second order transitions, with heat and work fluxes, biochemical reactions, even chemical reactions in order to finish a good process of food transformation reaching the adequate final sensorial properties. The main objective of this work is the develop a 3D printer system of bread dough and pastry dough, obtaining suitable formulations for extrusion, developing an extrusion equipment, precooking at 100 ° C and proposing a control system by infrared. For this purpose, 3 experimental plans were performed, first were the rheological characterization of different dough formulations, the second were the characterization of the drying kinetic by using infrared and the third were the development of different extruders with cooling jacket and different assemblies with pumps, baths and hot air heating sources. The results show two Formulations suitable for extrusion, excellent control of the drying kinetics by monitoring the surface temperature by infrared techniques and 3D printing assembly for pastry dough. Thus, it has been possible to develop an extruder with internal cooling capable of depositing various formulations, develop a 3D dough printing system and print a precooking pastry dough.

74

A METHOD TO PRE ANALYZE COFFEE SAMPLES THROUGH A VOLTAMMETRIC ELECTRONIC TONGUE: A TASTE ESSAY E. M. Fuentes1, O. M. Barrera1, E. O. Baldeón1, 2, M. Alcañiz3, R. Masot3, J. M. Barat1, R. Grau1.

1

Departamento de Tecnología de Alimentos. Grupo CUINA. Universidad Politécnica

De Valencia, España. 2Departamento de Ingeniería de Alimentos y Productos Agropecuarios.

Universidad Nacional Agraria la Molina-UNALM, Av. La Molina s/n, Lima, Perú. 3Instituto de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Centro Mixto Universidad Politécnica de Valencia e Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, España.

esfuepre@posgrado.upv.es

Over 1000 compounds have been found in roasted coffee, responsible of the organoleptic and stimulant properties of each variety of coffee. To guarantee the quality of it on the market, qualified sensory panels are employed, using mainly the method proposed by the Special Coffee American Association (SCAA). But over 40 samples can be tested by an expert in one day at the industry, and this amount of work could affect the accuracy of the method, leading to a bad qualification of the product caused by a possible fatigue of the tester. The aim of this work was to find if a voltammetric method is able to discriminate different coffee samples compared with the results obtained by a human sensory panel. Six different coffees were analyzed, four of them as a random mixture of coffee from the UCG and Supreme classification of the specie Arabic, and the other two also Arabic but Caturra variety provided by the Cesurcafe. After toasting each sample, one part of this was analyzed by a panel of experts through the SCAA2015 method in Colombia, and the other part was packaged and sent for a later analysis through a VET in the UPV. The voltammetric analysis was done through a generic setting of 22 pulses with potentials between -1000mV and 1000mV with a duration of 20ms over the electrodes of Ir, Rh, Pt, Au, Ag, Co, Cu, and Ni. A PCA was employed to analyze available data obtained by VET, giving a total percentage of captured variance of 86.64 with 3 PC´s, when sensory and VET data were related through a PCA Biplot with an 88.98% of variance captured. High percentages of total variance accumulated showed a good capacity of discrimination between samples which would allow to use VET method as a pre essay at the industry.

Keywords: Pulse voltammetry, coffee, voltammetric electronic tongues, sensory analysis, taste.

75

IRRIGATION DOSE AND PLANT DENSITY AFFECT THE YIELD, ESSENTIAL OIL CONTENT AND SENSORY QUALITY OF PARSLEY (PETROSELINUM SATIVUM)

Hussein El-Zaeddi, Luis Noguera-Artiaga, Leontina Lipan,Lucia Sánchez, Ángel Calín-Sánchez, Francisco Burló 1

Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of

Agro-FoodTechnology, ResearchGroup “FoodQuality and Safety”, Carretera Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

The influence of 3 irrigation treatments (ID0 = 1300 m3 ha−1, considered as a control; ID1 = 861 m3 ha−1; and ID2 = 1788 m3 ha−1), and 3 plant density treatments (PD0 = 5.56 plants m−2, considered as a control; PD1 = 4.44 plants m−2; and PD2 = 7.41 plants m−2) were studied on the yield, volatile composition of essential oil, and sensory quality of parsley (Petroselinum sativum). Hydrodistillation technique was applied to extract the essential oil of parsley shoots and GC–MS and GC-FID were employed to identify and quantify the components of the essential oil. The main compounds were detected in the essential oil were β-phellandrene, 1,3,8-p-menthatriene, myristicin, myrcene, terpinolene, limonene, α-pinene, and α-phellandrene. The highest plant yield was obtained when using the highest values of both irrigation dose ID2 and plant density PD2. The treatment ID1 resulted the highest concentrations of most of the main compounds: 1,3,8-p-menthatriene (150 mg kg−1 ), myristicin (46.8 mg kg−1 ), and myrcene (33.7 mg kg−1 ); where PD0 treatment gave 1,3,8-p-menthatriene (143 mg kg−1 ), β-phellandrene (130 mg kg−1 ), and myristicin (38.1 mg kg−1 ). Aroma attributes, such as parsley-like, citrus, and green grass significantly had the highest intensities in ID1 and PD0 plants.Thefinal recommendation according to all data generated is to use the irrigation dose of 861 m3 ha−1 (ID1) and the plant density of 5.56 plants m−2 (PD0) for better quality. However, if the only objective is to produce high amounts of parsley, the best options are ID2 and PD2.

76

YEASTS INVOLVED IN THE FERMENTATION OF THE OLIVE “EMPELTRE” VARIETY FROM THE BAJO ARAGON

J. Navarro, H. Calvo, C. Escolar, M.P. Conchello, D. Blanco

Department of Animal Production and Food Science. VeterinaryFaculty. Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA). Miguel Servet, 177, 50013. Zaragoza, Spain.

Jesusnavarroalba3@gmail.com

Spain is the main producer of table olives worldwide using different types of production according to their origin: green Spanish style, black natural and black by oxidation. During these types of processing the olives suffer a fermentative process. In the case of Green Spanish style and black by oxidation, the fermentation is generally caused by lactic microorganisms, mostly Lactic Acid Bacteria (LAB). However, the fermentation in black natural olives is alcoholic, generated mainly by yeasts. In Aragón the main variety used for the pickled is the “Empeltre”, which is submitted to a natural fermentation by yeasts determined by a high saline concentration in the brine (> 8 %). The knowledge of the endophytic yeasts involved in this fermentative process could serve in a future to reduce the incidence of alterations and standardize the fermentative process through the use of starters. In this study, yeasts were isolated from DRBC agar present in the brine during the fermentation process (0, 4, 14, 20, 37, 50, 64, 128, 141 and 176 days). In every sampling point the different yeast morphologies were isolated. In terms to facilitate the isolation, the incubation was extended until 10 days in agar DRBC. The different morphologies were identified by PCR amplification and sequencing the domain D1/D2 of rDNA 26S and the region ITS of the yeast genome. A total of 30 different morphologies grouped in 8 genus and 9 species have been identified

along

the

Debaryomyceshansenii,

fermentative Pichia

process:

anomala,

Aureobasidiumpulullans,

Pichia

membranefaciens,

Candida

diddensiae,

Rhodotorulamucilaginosa,

Saccharomyces cerevisiae, Zygoascushellenicus and Zygotorulasporamrakii. The results obtained in the molecular identification and in the observation of macroscopic colonies of some yeasts justify the continuation of studies to determine whether these yeasts are different strains.

77

SIZING BURNER IN DRYING OPERATIONS BY USING ALTERNATIVE ENERGIES WITH ENVIROMENTAL SUSTAINABILITY

J.A. Tomás Egea, P.J. Fito Suñer, M. Castro Giráldez, M. V. TraffanoSchiffo

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, UniversitatPolitècnica de València, España

juatomeg@etsiamn.upv.es

One of the most important unit operations in the food industry is the drying operation. This operation represents a high proportion of variable costs of industrial plants by the high cost of the operation of an air conditioning. The most common operation for air conditioning is the heating of the air by a combustion system, this operation is called burner. The purpose of this poster is the study of dryers, efficiencies and ways to improve them. Before analyzing the results, it is important emphasize the difference between the carbon footprint created from the short cycle and the long carbon cycle. In the absence of bibliographical resources on the combustion temperatures of the residues, an experiment is prepared with an infrared camera that aims at the combustion of a vegetal wastes. With the measurement of the data of the environment and the camera, the temperature will be estimated. This scientific poster has an assessment of the petroleum products like diesel and natural gas, and wastes from rice and nuts as potential substitutes.

To make this comparison, the design of any burner will be systematized according to the input variables to compare the production of carbon dioxide generated by different fuels (petroleum products and vegetable residues). In conclusion, the emissions generated by plant residues are higher than petroleum products (mainly because they need more mass for the same energy), but the vegetal residues belong to the short carbon cycle, therefore, the net emission is null and this fuel is less polluting.

Key words: dryers, burner, fossil fuel, fuel, renewable energy, greenhouse effect, climate change, combustion, vegetal wastes.

78

EFFECT OF PROBIOTIC MICROENCAPSULATION AND DRYING CONDITIONS ON COLOR AND TEXTURE OF IMPREGNATED AND DRIED APPLE AND ITS EVOLUTION DURING STORAGE

L. Calabuig-Jiménez, E. Betoret, C. Barrera, L. Seguí, N. Betoret

Instituto de Ingeniería de los Alimentos para el Desarrollo, UniversitatPolitècnica de València. Camino de vera, s/n 46022 Valencia (Spain)

Laucajim@etsia.upv.es

Microencapsulation of Lactobacillus salivariusspp. salivarius(CECT 4063) and its inclusion into an structure by vacuum impregnation are strategies that can control the liberation of the probiotic in the target site. Introducing the microcapsules in an apple structure can cause some physical changes and those can present different behavior with drying. Therefore, the objective of this work is to evaluate the effect of three drying conditions (a) with hot air at 40 oC during 24 h (b) hot air at 60 oC during 1 h, 50 oC during 30 min and till 24 h at 40 oC, and (c) freeze dried (24 h at -45 oC and 0.1 mbar) and the effect of microcapsules incorporation into an apple structure on the texture and color characteristics during 30 days of storage. Probiotic was microencapsulated by emulsifiying with sodium alginate (capsule coating), which was homogenized at 70 MPa (homogenizer, Panda Plus 2000, GEA). Emulsion was broken with CaCl2 and capsules were separated. The effect of encapsulation was evaluated by comparing mandarin juice inoculated with the L. salivariuswith the juice with capsules added. Both liquids were used to impregnate apple slices by vacuum impregnation. Impregnated apple slices were dried as mentioned.

Color (CIEL*a*b*) and texture (Fmax), of samples were analyzed weekly during the storage. Lightness was not affected by encapsulation but was an effect with drying conditions, being higher for freeze dried samples. During storage, hot air drying increased the color coordinate a*, this suggesting oxidation.

Regarding texture analysis, hot air drying implied higher Fmax than freeze drying, and encapsulation also increase samples hardness. These results confirm that drying conditions and the incorporation of the microcapsules affect color and texture behavior of samples.

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EFFECT OF DRYING ON THE FUNCTIONAL PROPERTIES OF BLUEBERRY JUICE WASTE. POSSIBLE USE IN COOKIES AND SPONGE CAKES FORMULATION L. Calabuig-Jiménez1, L. Lando2, C. Barrera1, L. Seguí1, N. Betoret1 1

Instituto de Ingeniería de los Alimentos para el Desarrollo, UniversitatPolitècnica de València. Camino de vera, s/n 46022 Valencia (Spain). 2Department of Agricultural and Food Science, University of Bologna, Cesena, (Italy).

Laucajim@etsia.upv.es

It is known that the result of blueberry processing is a rich source of antioxidant compounds with recognized health benefits. The aim of this research was to use blueberry juice waste to obtain a safe and stable blueberry powder which has bioactive compounds that make it interesting as a functional ingredient for the food industry. Hot air drying is one of the most economical and efficient technologies to extend the product stability. Hot air drying at two different temperatures (60 oC and 70oC) was used to evaluate its effect on the functional properties of the product. Fresh waste and dried products were characterized in terms of physicochemical properties, such as water activity, moisture content, total soluble solids, particle size and color, as well as in terms of antioxidant capacity (with DPPH and ABTS methods) and total phenol and anthocyanin content. Moisture content and water activity values of dried products (aw<0.3) confirm that they are safe. Dried products contained significantly higher amount of phenols and anthocyanins than fresh waste, which is reflecting their antioxidant capacity. The obtained powders were used as a food ingredient replacing flour in different percentages for the elaboration of sponge cakes and cookies with additional functional properties. The effect of the addition of functional powders to the recipes on the color and texture of the cakes and cookies were analyzed. Sensory evaluation with a consumer panel was performed. Analytical and sensory results suggested that hot air drying is a promising strategy to obtain a functional ingredient from blueberry waste so as to obtain cookies and sponge cakes with increased nutritional properties accepted by consumers.

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REDUCTION OF PALMA FAT DIGESTION BY EMPLOYMENT OF XANTANA GUM

Constantinescu L., Salvador A., Sanz T., Espert M.

Valencia-Paterna, Instituto de AgroquĂ­mica y TecnologĂ­a de Alimentos (IATA-CSIC), Spain.

laucons@alumni.uv.es

Palm oil is extracted from Elais guineensis, this plant produces ten times more oil per unit area than any other oilseed crop. It is widely used in the food industry in the manufacture of pastry products, biscuits, chocolates, margarines, snacks, etc., and accounts for 30% of the total production of fats and oils.

Crude palm oil contains various beneficial compounds for health like vitamin E, carotenoids and phytosterols. However, the food industry requires a colorless, odorless, soft and stable palm oil, which is why refining is mandatory in its processing, thus losing most beneficial components. Several studies have shown a direct relationship between excessive consumption of palm oil and obesity, inflammatory processes, changes in intestinal microbiota, cardiovascular disease and even certain types of cancer compared to a low-fat diet. As the concern for healthy consumer food is increasing, the food industry is obliged to develop new strategies aimed at reducing saturated fats, without ruling out the use of palm oil at current levels. Xanthan gum, a polymer produced mainly by Xanthomonas campestris and used as a thickener and emulsion stabilizer, has been suggested in several studies for the reformulation of high fat foods as a partial substitute for lipids. In this paper we investigate the functionality of systems formed by palm-xanthan-fat gum in reducing the digestibility of fat.

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APPLICATION OF SENSORY ANALYSIS IN THE FOOD INDUSTRY: A CASE STUDY, TRAINED PANEL ON QUALITY CONTROL OF ICE CREAM L.Lipan1, M. Cano-Lamadrid1, J. E. Chan-Higuera2, J. Collado-Gonzรกlez, ร .A. Carbonell- Barrachina1 1

Miguel Hernรกndez University of Elche. The School of Engineering ofOrihuela, Alicante, Spain; 2 University of Sonora. Department of Research and Postgraduate, Mexico.

leontina.lipan@goumh.umh.es

The need to consider sensory attributes in taking decisions in the food industry is becoming more and more evident, even for small and medium companies. Thus, many Spanish food companies are considering training sensory panels for different aims, especially quality control and Research, Development and Innovation. According to our experience, the key factors to ensure the success of implementing a sensory panel are: (i) real interest of the company managers on the usefulness of a sensory panel, and (ii) interest and willingness of workers to participate in the selection and training process.The aim of this studywas to prepare a trained sensory panel in a private ice-cream company. The training was runat three well differentiatedstages: (i) training of the panel managers; (ii)selection of panel members to be trained;and (iii) sensory panel training andvalidation. Descriptive analysis was used to evaluate the all sensory attributes of the different types of ice-cream and a lexicon about flavor, texture, overall and defect attributeswas developed.From a total of 45 candidates in the recruitment public calls, only 31 of them were able to participate in the two selection sessions, which includeda food habits questionnaire, Ishiharatest, ability to describe a product(mainly ice-creams) andrecognition of basic aromas and taste, all important in ice-creams and their raw materials. After this selection process,21candidates were selected to participate in the training process. This second stage consisted of a total of 8 sessions, and included discriminative tests, use of scales, descriptive tests, lexicon development, description of real samples.

Finally, the panel was validated by analyzing ice-cream samples with known intensities of several key attributes at different sessions. The trained panel is an ideal tool to study the effects of changing raw materials, providers, packaging materials, storage conditions, etc.

Key words: dairy products, descriptive sensory analysis (DSA), flavor profile, lexicon, sensory questionnaire, texture profile.

82

ENRICHMENT OF PREBAKED PIZZA WITH FIBRE FROM A TIGER-NUT (CYPERUS ESCULENTUS) MILK CO-PRODUCT: IMPACT ON PROCESSING AND PHYSICOCHEMICAL PROPERTIES

C. L. Alava, S. VerdĂş, J.M. Barat, R. Grau

1 Polytechnic University of Valencia, Department of Food Technology, Doctoral student. Camino de Vera s / n 46022, Valencia, Spain.

calava81@hotmail.com

The production of tiger-nut milk generated large volumes of co-product that content a large amount of insoluble fiber, which could spark interest in industry and the nutritional field. In the present study was studied the influence of integrating the co-product, at different levels, into the processing (time baking) and physicochemical properties of prebaked pizza. Two tissues (XT, XB) and milled (ST, T)of the coproduct were employed, at wheat flour substitution levels of 0% HT, 10% and 20% w/w. Pizza was processed until the end of the first baking, employing three different times (12, 15 and 20 min.) of baking,independently for dough formula. Physicochemical results were compared first between control pizzas (HT 12, HT 15, HT 20) and commercials prebaked pizzas (A, B, C) in order to evaluated what control pizza is similar to commercials. Then results from pizzas with co-product were compared with those from control and the average of the commercials. The studied parameters were water activity (Aw), texture (force,area y distance) and color (Luminosity L*(D65), whiteness WI (Judd), brown (BI)) and were analyzed through of analysis of principal components (PCA). The results of the statistical analysis between HT and commercial variables gave that the HT 12 control sample was the most different. The samples XBST 20% and XBT 20% independently of the baking time were the most similar to HT and the commercial ones. According to thisresult, it is possible to substitute 20% of wheat flour by XB,independently of the particle size, and baking for 15 to 25 minutes, maintain similar features to control (HT) and commercials.

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HIDROSOSTAINABLES TABLE OLIVES L. Sánchez-Rodríguez1, M. Cano-Lamadrid1, H. El-Zaeddi1, J.E. Chan-Higuera1-2,F. Hernández1, E. Sendra-Nadal1, Á.A. Carbonell-Barrachina1.

1

University of Miguel Hernández de Elche. Department of Agro-Food Technology. Food Quality and Safety Group (CSA).2Universityof Sonora. Department of Food Research and Graduate Program.

2

Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante (Spain). 2Blvd. Luis Encinas y Rosales s/n, Col. Centro, 83000-Hermosillo, Sonora, México.

lucia.sanchez@goumh.umh.es

Table olives are a widely consumed product in Spain,and the national cultivated area reached 137.490 ha in 2014 (ESYRCE 2014. MAGRAMA). A 39 % of this growing area is under irrigation conditions, implying an important use of water. HidroSOStainables table olives come from olive trees under regulated deficit irrigation (RDI); thisfarming practice decreases water requirements and improve fruit quality. Four different treatments were evaluated: (i) T0: optimum water status, (ii) T1:moderate deficit irrigation, (iii) T2: severe deficit irrigation, but for a short time period, and (iv) T3: severe deficit irrigation for a long period. The parameters evaluated were:fruit size, weight, colour and antioxidant activity (ABTS+, DPPH·, FRAP).Sensory descriptive analysis and international sensory affective studies (Poland and Spain) were performedas well.Results showed that RDI treatments did not affect the fruit colour and weight. Moderate RDI (T1) improved antioxidant activityand produced rounder table olives with a proper balance between bitterness and sourness. T2 provided table olives with similar antioxidant activity than T0, and similar sensory characteristics than T0 and T1. The most severe RDI treatment (T3), led to fruits with the lowest antioxidant capacity, and with the smallest size. T3 were the fruits with the lowest consumer acceptance, because of their low intensity of key sensory attributes, such as hardness, crunchiness and bitterness, and their high sourness. In conclusion, moderate RDI treatment provided“high quality” table olives, including both sensory attributes and contents of bioactive compounds and their activity.

Keywords: consumer studies, hydroSOS fruits, Manzanilla, Oleaeuropea L., water stress.

84

EFFECT OF XANTHAN GUM ON THE RHEOLOGICAL AND MECHANICAL PROPERTIES OF TIGER NUT FRESH PASTA DOUGHS

M.E. Martín-Esparza1, A. Raga1, E. Castelblanque1, M.D. Raigón2, A. Albors1

1

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de

València, Spain. 2Universitat Politècnica de València, Department of Chemistry, Camino de Vera s/n, 46022 Valencia, Spain.

anraso1@upv.es

Tiger nut flour (TNF) is rich in insoluble fiber, minerals and lipids of healthy fatty acid profile. This raw material can be incorporated into fresh pasta formulations to enhance the nutritional value of this widely consumed product. However, obtained doughs are more difficult to handle due to the low protein content of TNF and results in a darker and stickier product, with a lower firmness and higher cooking losses (previous results). Hydrocolloids may reproduce the gluten network improving the textural characteristics as a result of their ability to modify the structural properties of the matrix in which they are embedded. The aim of this work was to evaluate the suitability of xanthan gum (at 1%) as a structural ingredient in weakened fresh pasta doughs in which durum wheat semolina has been replaced by TNF at 40% level. Doughs were assessed by measuring the change in both fundamental and empirical rheological properties. Oscillatory and capacitance creep tests were carried out in a controlled stress rheometer.

Textural characteristics were assessed by using a TAXTplus Texture Analyser. The overall results indicated that for all tested formulations, the storage modulus (G’) was higher than the loss modulus (G’’), which reveals the more elastic and less viscous nature of the studied doughs (solid-like behaviour). As expected, partial replacement of wheat semolina by TNF lead to a less cohesive structure (significant decrease in G’ and G’’ values), with lower resistance to deformation (increase of the instantaneous and viscoelastic compliances). Moreover, TPA analysis revealed that the incorporation of TNF lead to stickier and less hard doughs. The viscoelastic properties of the gluten network could be reproduced to some extent with the use of xanthan gum at 1%, inducing an increase in values of both dynamic moduli (G’ and G’’), a lower decrease of the static hardness and a greater resistance to deformation.

85

QUALITATIVEAND QUANTITATIVEDETERMINATION OF NATURAL COCOA POWDER MIXED WITH CAROBFLOUR BY NIR SPECTROSCOPY M. Quelal1, É. Pérez-Esteve1, A. Arnau2, J.M. Barat1, P. Talens1 1

Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera, s/n

46022, Valencia, Spain. 2Instituto de Ciencia y Tecnología Animal. UniversitatPolitècnica de València.

Camino de Vera, s/n 46022, Valencia, Spain

maque@etsiamn.upv.es

Cocoa powder is a really important raw material in thefoodindustry. Because of its great economic significance in the international market, the idea of increasing the amount of cocoa produced by adding other raw materials with similar organoleptic characteristics and lower cost is a tempting practice.The cocoa powder can be adulterated by adding carob flour. It is a product withlower cost, which once roastedand groundedcan provide similar characteristicsto those of cocoa. In this context, the objective of this work is to evaluate theNIR technology combined withmultivariate analysis, as a rapid method, for the quantitative and qualitative determination of adulteration of cocoa powder with carob flour. The experimental process consisted ofthe mixing of commercial cocoa powders (n = 3) with commercial carob flour (n = 4) at different proportions (100 to 40%) resulting in a total of 86 samples. The diffuse reflectance spectra of the samples were recorded using a Foss NIRSystem spectrophotometer (model 5000, Silver Spring, MD, USA). The spectra were acquired at 2 nm intervals over a wavelength range from 1100 to 2500 nm.A principal component analysis (PCA) and a partial least squares (PLS) regression analysis were performed. 70% of the samples were used to construct the model and the remaining 30% for validation. The PCA was able to classify the samples into different categories according to their content in carob flour: null (0%), low (0-20-60%), medium (20-40%) and high (40-60%). The PLS prediction modelwas obtainedwith 4 factors a R2 of 0.98 and 0.94 and an average squared error of 2.08 and 4.26 for the calibration and validation sets, respectively. These data have led to the conclusion that NIR technology combined with multivariate analysis allows the identification and determination of the amount of natural cocoa powder present in an adulterated mixture with carob flour.

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OPTIMIZATION OF NEW SMOOTHIES BASED ON POMEGRANATE JUICE AND BLENDED MINOR MEDITERRANEAN FRUITS M. Cano-Lamadrid1, Lucia Sánchez-Rodríguez1, H. El-Zaeddi1, Jacinta Collado-González1, A. Wojdyło2, AA. Carbonell-Barrachina1 1

Universidad Miguel Hernández de Elche (UMH), EscuelaPolitécnica Superior de Orihuela (EPSO),

Department of Agro-Food Technology, Research Group “Food Quality and Safety”, Ctra.Beniel, km 3.2, 03312-Orihuela, Alicante, Spain ,2Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland.

marina.cano.umh@gmail.com

The intake of fruits and vegetables per day has been estimated to be lower than the recommended dietary intake (RDI). The international recommendation (WHO/FAO) reports a minimum of 400 g of fruit and vegetables per day to improve health, preventing chronic diseases such as heart disease, some cancers, diabetes and obesity. A good option to increase the intake of nutrients and bioactive compounds is the consumption of fruit and/or vegetables based smoothies. The Mediterranean region of Spanish is considered as the European Union orchard, and is specialized on tree-fruits, especially citrus trees, such as oranges and lemons. However, there other minor crops, which have been cultivated historically farmed in this area, but which are certainly underutilized but have very interesting healthy properties (intense antioxidant capacity mainly linked to high contents of phenolic compounds); these minor crops include, among others, figs, jujubes, and quinces. Another fruit-tree typical of this region is pomegranate (Punica granatum L, cultivars“Mollar de Elche” and “Wonderful”), their positive health effect are due to their unique bioactive compositions. The blend of these fruits(juices and blended fresh fruits) creating novel smoothies is a good opportunity to promote the consumption of these underutilized healthy fruits. The aim of this study was to optimize the formulation of smoothies based on pomegranate juice mixed with blended figs, jujubes, and quinces. The optimization process was based on quality parameters together with sensory attributes.

KEYWORDS: HYDROSOSTAINABLE, FOOD QUALITY, FUNCTIONAL BEVERAGES, TRAINED SENSORY PANEL, DESCRIPTIVE SENSORY ANALYSIS.

87

OPTIMIZATION OF A METHOD TO DETECT SPORES OF BUTYRIC CLOSTRIDIA IN MILK, BASED ON BIOSEPARATION, qPCR AND FLOW CYTOMETRY P. Marcos-Lázaro1, A. Doblas-Rodrigo1, C. Horna1, P. Galán2, L. Mata2, M.D. Pérez1, L. Sánchez1 1

Departamento de Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Instituto

Agroalimentario de Aragón (IA2).Universidad de Zaragoza-CITA. Miguel Servet, 177, 50013 Zaragoza, Spain. 2ZEULAB S.L, Polígono PLAZA, Bari, 25 dpdo, 50197 Zaragoza, Spain.

lousanchez@unizar.es

Butyric acid fermentation, also known as late blowing defect, is the main cause of spoilage in semihard and hard cheeses after 2-3 months of maturation. The main consequence is the appearance of texture and flavor defects that result in severe economic losses for cheese industry. Nowadays, microbiological methods are used for the detection of clostridial spores. Nevertheless, those methods require long incubation periods and are normally of low sensitivity; therefore, as the processing of milk can not be delayed, clostridia inhibitors must be added to milk, such as nitrates and lysozyme. The aim of this research project is the development and optimization of a rapid method for the concentration of Clostridium tyrobutyricum spores in raw milk through a biomagnetic separation and detection by real time PCR (qPCR) or flow cytometry. This method requires a milk pretreatment with enzymes and detergents, which enable the spore separation from fat and proteins, followed by centrifugation. In order to concentrate clostridial spores, the spore-specific peptide pCZS1, selected by Phage Display and labeled with isothiocyanate of fluorescein was synthesized. Magnetic nanoparticles (MNPs) of 1000 nm (SiMAGBromoacetyl from Chemicell) have been functionalized with the specific ligand, allowing the complex to capture spores in milk. In this study, flow cytometry and qPCR techniques have been set up to detect clostridial spores, reaching a detection limit around 102/100 l. On the one hand, the parameters and conditions for the incubation of MNPs-spores with pCZS1 have been established for flow cytometry. On the other hand, a microwave treatment has been optimized to extract DNA from spores for qPCR analysis.

For both techniques, preliminary results have shown that a pretreatment with subtilisin and detergent is a successful milk clearing step necessary to detect the clostridial spores.

88

RICE HUSK: FROM WASTES TO USEFUL COMPOUNDS FOR BIODEGRADABLE FOOD PACKAGING

S. Collazo-Bigliardi1, R. Ortega-Toro2, A. Chiralt Boix1 1

Camino de Vera s/n (Universidad Politécnica de Valencia, Instituto de Ingeniería de Alimentos para el

Desarrollo) Spain; 2Calle 14 Sur No. 14 – 23 (Universidad Nacional Abierta y a Distancia, Escuela de Ciencias Básicas Tecnología e Ingeniería) Colombia.

socol@alumni.upv.es

Agro-wastes materials are promising products because of their wide availability in different industrial processes (Ng et al., 2015). The use of residual biomass can give added value to a waste material. Rice husk is one of the main renewable by-products generated from rice milling operations, and interesting compounds can be obtained derived from the cellulose. Micro and nanocrystals of cellulose have been widely used as filler materials to improve mechanical and barrier properties of packaging films (Kallel et al., 2016). The aim of this work was to obtain and characterize cellulose nanocrystals (CNCs) from rice husk, to be incorporated into biodegradable food packaging. Rice husk samples were supplied by Dacsa (Spain) and they were treated with 4 wt% NaOH, for 3h at 100ºC. Bleaching treatments were applied with 1.7 wt% NaClO2, for 4h at 130ºC. CNCs were prepared from bleached fibres by means of acid hydrolysis (64 wt% of H2SO4) at 45ºC for 40 min. The resulting CNCs suspension was obtained after centrifugation, dialysis and ultrasonic treatments. The samples at each stage of treatment and CNCs were characterized.

Microstructural analysis was investigated by SEM and TEM was used to analyse the particle size distribution in CNCs suspension. Sample crystallinity was obtained from the X-ray diffraction pattern.

SEM analysis showed changes in the sample microstructure showing the effectiveness of each chemical treatment. TEM analysis was used to determine nanoparticle dimensions, which showed a wide polydispersity; obtaining an aspect ratio between 10 and 20, adequate for the reinforcing function.

Crystallinity index increased during each stage of treatment, the CNCs exhibiting the highest value (92%).

The obtained results point to the possibility of revalorizing rice agro-wastes to produce useful compounds as reinforcement in bionanocomposite food packaging systems.

KEYWORDS: LIGNOCELLULOSIC WASTES, RICE HUSK, CELLULOSE NANOCRYSTALS, BIONANOCOMPOSITES.

89

INFLUENCE OF DRYING TREATMENTS ON ANTIOXIDANT CAPACITY OF OLIVE TREE LEAVES

S. Silvosa Costas, L. Gómez-Limia, S. Martínez-Suárez.

University of Vigo, Faculty of Science, Food Technology Area. 32004 Ourense, Spain.

ssilvosa@alumnos.uvigo.es

Olive tree (Olea europaeaL.) is one of the most important crops in Spain and other Mediterranean countries. Their fruits and oil are widely studied for its alimentary use. However, there are fewer studies with the olive leaves. Some studies have shown that olive leaves have high antioxidant capacity. Drying is a very common preservation method used in food, and the quality of the final products is dependent on the process variables used. In this study, the antioxidant capacity of fresh olives and leaves extracts of the “Brava Gallega” variety were analysed and compared; and the effect of drying treatments on the olive leaves was evaluated. Fresh olives and leaves were collected in the province of Ourense (Spain). Olives and leaves was analysed fresh and used as the control. The leaves was also dried in a convection oven at different temperatures (50, 75 and 100 ºC) until constant weight. Moisture was measured using AOAC method (1980).Ferric Reducing Antioxidant Power (FRAP)method reported byBenzie and Strain (1996), with some modifications, was used to estimate the antioxidant capacity. Fresh olives and leaves showed a high antioxidant capacity (2152.75±93.11 and 2055.82±57.45mg FeSO4/100 g sample,respectively).

There were notsignificant differences between fresh olives and leaves.However, a decrease in antioxidant capacity was observed in leaves dried by all conditions.

Keywords: antioxidant capacity, leaves, drying, FRAP.

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