2^nd World Congress on Food Safety and Nutrition Science August 22-23, 2022 London, UK

Biography:

Abstract:

Biography:

Associate-professor in food industry with 10 years of teaching experience at Tunisian universities Expert in food sciences and technologies.  Distinguished publications in renowned academic journals all over the world in the field of food processing, cardiovascular diseases risk factors. Developed partnership and collaboration between university and food industry companies. Active coordinator in license reinstatement. 

Abstract:

Actually, food transition in favor of processed foods is noticeable in Tunisia that has a Mediterranean climate that favors the growth of a great number of medicinal plants as Zizyphus Lotus, also known as Jujube but it is not well exploited in the food industry. However, Moringa oleifera known as magic plant is an introduced plant with worldwide exploited therapeutic and nutritional potential.  In the present study, leaf extracts of moringa (ML) and jujube (JL) were compared for their phenolic contents, antioxidant activity and their effects on the thermal stability of corn oil (CO). Refined CO and CO supplemented with 0.5% ML (CO+ML) and JL (CO+JL) were exposed to heating (180°C) for 8 hours. Changes in peroxide value (PV), free fatty acids (FFAs), oxidative stability (OS) and fatty acids (FAs) profiles were monitored. Results showed that JL presented higher phenolic ccontents including phenolic acids and flavonoids than ML.. For antioxidant activities, JL exhibited greater anti-DPPH activity and had higher reducing power than ML. After heating for 8 hours at 180°C, FFA increased by 24%. However, FFAs of enriched oils decreased by 30-40% indicating that JL and ML protected effectively oil from primary oxidation product generation. CO+ML and CO+JL showed lower PV and higher OS than CO. CO+JL was more stable than CO+ML. For FAs profile, a significant increase in saturated and mono-unsaturated FAs percentages and a significant decrease in polyunsaturated FAs were recorded for CO and CO+ML. by 18% and 7%, respectively. No changes in FAs composition were observed for CO+JL demonstrating an excellent resistance of this enriched oil to thermal oxidation. This might be attributed to the presence of polyphenols allowing extended oil thermal resistance. Results confirmed that the protection induced by Jujube leaves is better than that of Moringa leaves in terms of PV, FFAs, OS index and stability of FAs profile.

Biography:

Dr. Agostina Galitsopoulou is a food scientist with a master’s degree in food science and nutrition and a PhD in food chemistry. She is currently working as the Head of Research and Development department of the Company Eleones Halkidikis S.A. She is involved in the research area of by-product utilization for the production of innovative, nutritional and healthful foods. Her research work has been awarded in the European Ecotrophelia platform for the promotion of eco-innovation in the food industry. Her current research activities involve the potential utilization of by-products from the table olive industry sector.

Abstract:

This research project has been focused on improving the environmental performance of the table olive industry sector, by transforming the olive kernels into new forms of food ingredients with potential pharmacological and nutritional importance. Experimental results showed that the olive kernels can be suitably processed by mechanical removal of the kernel hull, separation and retrievement of the edible part of the kernel and freeze drying of the final product for removing the excess moisture content. The processed final product is characterized by pleasant organoleptic characteristics and a good shelf-life stability. Regarding the nutritional aspects of the processed by-product, experimental results showed significant values of multiple bioactive compounds, such as polyphenols (7670 tyrosol mg/kg), vitamin E (144 mg/kg), monosaturated fatty acids (41.41 g/100g), oleic acid (40.35 g/100 g), dietary fibre (16.4 g/100 g), plant proteins (15 g /100 g) and essential microelements (K, Ca, Mg, Zn). In conclusion, the results illustrate that the by-products of olive kernels should be reconsidered as a valuable food source with pharmacological, nutritional, environmental and financial importance.

Biography:

Abstract:

Natural colour from plant source is being investigated for multifarious ecofriendly sustainable food applications. Among many steps, the pigment extraction is one of the most important steps. Beside conventional extraction methods like Soxhlet extraction, maceration and hydro distillation etc., non-conventional methods like supercritical fluid extraction, pressurized liquid extraction, microwave assisted extraction, ultrasound assisted extraction, pulsed electric field extraction and enzyme assisted extraction are gaining popularity due to the advantages friendliness. Prior to the extraction steps, pretreatment of beetroot waste for stabilization of natural pigments is another important step which must be carefully taken care of. Our aim is to get the maximum yield of betalains from beetroots waste by using green solvents to avoid the harmful effect of organic solvents, as well as to increase the stability of extracted pigments in the microencapsulated forms for application in food formulations and food packaging. Enzymatic mix employed consisted of cellulose, xylanase and pectinase. The enzyme assisted green extraction was coupled with use of Deep Eutectic Solvents, that included magnesium chloride hexahydrate [MgCl_2, 6H₂O] and urea] [U] proportions (1:1) and (2:1). They performed as extracting and stabilizing agents for red and violet betalains from beetroots. Prepared DES [MgCl_2, 6H₂O], [U] showed similar properties to eutectic mixtures, such as liquid phase, low melting point and conductivity, thermal stability and variable viscosity. Betalain stability was determined by degradation test. Optimization of pH, temperature and time has also been conducted to increase the productivity and stability of extracted betalains. Microencapsulation is done by freeze drying of mixtures consisting of pigment, maltodextrin + gum Arabic (MD+GA), maltrodextrin + carboxymethyl cellulose (MD+CMC), maltodextrin + carrageenan (MD+C), and maltodextrin (MD) with ration 3:1 and 4:1 (w/v) to the extract. MD+GA coating material indicated highest value of encapsulation efficiency. Betalain sensitivity to pH change is being investigated for development of intelligent packaging film to detect the deterioration of protein rich food products like fish etc.

Recent Publications

1. Hernández-Aguirre, O. A., Muro, C., Hernández-Acosta, E., Alvarado, Y., & Díaz-Nava, M. D. C. (2021). Extraction and Stabilization of Betalains from Beetroot (Beta vulgaris) Wastes Using Deep Eutectic Solvents. Molecules, 26(21), 6342.

2. Singh, A., Ganesapillai, M., & Gnanasundaram, N. (2017, November). Optimizaton of extraction of betalain pigments from beta vulgaris peels by microwave pretreatment. In IOP Conference Series: Materials Science and Engineering (Vol. 263, No. 3, p. 032004). IOP Publishing.

3. Udonkang, M. I., Inyang, I. J., Ukorebi, A. N., Effiong, F., Akpan, U., & Bassey, I. E. (2018). Spectrophotometry, physiochemical properties, and histological staining potential of aqueous and ethanol extracts of beetroot on various tissues of an albino rat. Biomedicine hub, 3(3), 1-10.

4. Nisa, A., Hina, S., Kalim, I., Saeed, M. K., Ahmad, I., Zahra, N., ... & Shad, R. (2021). Quality assessment and application of red natural dye from beetroot (Beta vulgaris). Pakistan Journal of Agricultural Research, 34(3), 552-558.

5. Farghaly, M. A., Soliman, A. H., & Abdellatif, A. S. Evaluation of Red Pigment Extracted from Beetroot.