2^nd International Conference on Food Safety and Health October 17-18, 2019 Amsterdam, Netherlands

Biography:

Sariya N.V. has completed her PhD at the age of 42 years from Azerbaijan Medical University. She is an Assistent at the General Hygiene and Ecologycal Department of Azerbaijan Medical Univercity.

Abstract:

Fish is important food component as a source of protein and microelements necessary for the maintenance of healthy body. The greatest risk to human health occurs due to the consumption of raw, inadequately cooked or insufficiently processed fish and fish products. There are more than 100 individual species in the Vibrio genus, only some species cause foodborne infection. The main goal of this work is to identify pathogenic species of Vibrio in five species of fish (Caspian Carp, zander, Caspian kutum, Caspian sturgeon, salmon) from river and sea of Azerbaijan Republic and to study the dynamics of Vibrio infestation in fish depending on the season. To identify pathogenic forms of , was used PCR Real Time method on the Dupont Bax System Q7, manufactured in the USA. The method allows identifying simultaneously three types of pathogenic forms of Vibrio; V. parahaemolyticus, V. vulnificus and V. cholerae. Studies were conducted from January 2017 to May 2019. During this period Vibrio were determined in 76 local fishes (Carp, zander, Caspian kutum) caught from river during May till September months, that pointed increasing the number of bacteria of this family during the summer season, when the temperature of water increase from +20 °C to +25 °C, contributing to significant irritation and the accumulation of Vibrio bacteria in fish. There were not detected any Vibrio bacteria in sea fish (Caspian sturgeon, salmon), that may explained by high water salinity in sea. 

Biography:

 Al-Amari Ali Almbruk Albackoosh has completed his PhD at 2009 Heriot Watt University -Edinburgh UK. He is the director of Training Department, Food and Drug Control Center, Libya. He is the supervisor of more than 29 Master theses in the Academy of Graduate Studies Tripoli. Has held some positions, As a Food engineer at the Center for Food and Drug Control as Quality Engineer of Al Mamoura Company Food Industries. He worked as Food engineer at the Food and Drug Control Center. He is the Head of the Scientific Committee Office of the Food and Drug Control Center.

Abstract:

The aim of this study is to obtain a drink of barley water with nutritional value and economic feasibility from one of the barley varieties produced locally in Libya: Acasad 176 (K) a hexagonal spike, and Irawan (A) a binary spike. They were prepared with two concentrations (8, 14 brix) of each type and each concentration on two degrees of acidity pH4a and pH6. Eight types of drinks were resulted (K8pH4, K8pH6, K14pH4, K14pH6, A8pH4, A8pH6, A14pH4 and A14pH6). The results of the sensory evaluation by the statistical analysis of the questionnaire on the three scale (unacceptable, acceptable, very acceptable) and the rate of degrees (low, medium, high) show that the rate of color acceptance was high and the smell was medium in all types of drinks, while the grading scores of acceptance of taste were varied, they were low at 8 brix concentration for all drinks, they were high at 14 brix concentration in A14pH4, A14pH6 and medium in K14pH4 and K14pH6. The results of the statistical analysis of the physicochemical properties showed that there were no significant differences between the mean of the protein content for all types of barley water drinks at the level of significance ∝0.05 = while there were significant differences between the averages in turbidity, viscosity, acidity, moisture, fat, ash, fiber and carbohydrate for all types of barley water drinks at the level of significance ∝0.05 = . The study concluded that the barley drink A14 pH4 is the best, where first includes the taste and smell, its color as the secondary according to the results of sensory evaluation. Based on the physicochemical properties, it has been found that the values of turbidity, viscosity, acidity, moisture, protein and fat includes as the first and the amount of ash, fiber and carbohydrates as secondary. 

Biography:

Harinderjeet Kaur Bhullar is pursuing PhD in Food Technology from Punjab Agricultural University, Ludhiana. She is currently working on the utilization of pea processing waste in food products.

Abstract:

Fruits and vegetables processing industries produce massive waste that possess environmental problems due to their volume, but the by-products like peels and seeds has been recognized as potential source of bioactive compounds, thereof food processing waste may be used to develop the functional food products. The present study focused on the preservation of pea pod by drying at 60°C for 5 hours and nutritional characterization of powder. Pea pod powder was rich in fiber (45 g/100 g), bioactive components (84% inhibition of DPPH and 1.07 g/100 g GAE total phenols) and minerals (calcium 6.032 mg/g; phosphorus 1.623 mg/g). Amino acid composition of powder was also analyzed using GC-MS and it was observed that all amino acids were present in significant concentration but phenylalanine (14.80%), histidine (14.80%) and tyrosine (36.30%) were slightly higher. Sugars, proteins and ascorbic acid were found in considerable amount, but powder also contained small amount of anti-nutritional factors (saponins 1.068 mg/g; tannins 0.095 mg/g). Pea peel powder exhibited good water absorption capacity, water solubility and swelling power. Due to its nutritional and functional properties, it could be incorporated into certain food products to enhance their nutritional value. 

Biography:

Sumaia Abdullah Alsadi, Principal food chemistry Analysts working in Dubai Central Laboratory, Food and Environment Department. First started with the pesticide group was as teamwork for almost six years, Gained experience in standards pesticide preparations and worked with the different instruments ex: GC NPD, ECD, MS and MS. In 2016, I have joined the veterinary group work .In 2017 we formed the Halal team in Dubai.

Abstract:

Gelatin has many applications in the food, pharmaceutical and nutritional industries supported by its excellent properties and functionalities. Gelatin is a mixture of polypeptides obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. Since gelatin can be derived from different animal species, the source of authentication is necessary for products containing gelatin due to religious (Muslim halal, Jewish kosher) or health reason. The similarity between different gelatins makes it difficult to trace their species origin. We at Dubai Central Laboratory developed and validated a fast, robust and reliable method for differentiation between bovine and porcine gelatin based on detection and identification of marker peptides in digested gelatins. Porcine was extracted from an aliquot of pharmaceutical capsules, marshmallow and other food matrices using simple extraction technique and injected into a Liquid Chromatograph equipped with a Tandem Mass Spectrometry (LCMS/ MS) detector using the Multiple Reaction Monitoring (MRM). The validated method demonstrates acceptable performance and is suitable for the determination of porcine gelatin in pharmaceutical capsules, marshmallow and other food matrices over the concentration range of 0.25% to 100.00%. This will help alleviate ethical concerns of the source of gelatin used in food manufacturing and pharmaceutical capsules used to deliver drugs. The overall impact of the analysis will help to ensure public health and safety, which is one of the strategic plans of Dubai Municipality. 

Biography:

Dolly is currently pursuing PhD in Food Science and Technology as a Junior Research Fellow under University Grants Commission from Punjab Agriculture University, Ludhiana, Punjab. Her present research investigation is focused on assessing the potential of various rice cultivars in the formulation of instant indigenous food mix native to India.

Abstract:

The objective of present investigation was to assess the dimensional and functional characteristics of the eminent Indian cultivars (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127). Dimensional (geometrical) properties such as length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated which play a critical role in designing an efficient framework for various post-harvest unit operations and storage structures. Cultivars like PR-121 and PR-126 manifested low bulk density due to the presence of long awns that in turn resulted in more space occupancy. A noteworthy variation was observed in the brown rice kernels that play a crucial role in governing the functional properties and estimating the energy prerequisites during polishing of these cultivars. Results indicated significant differences in the dimensional properties among various paddy and brown rice cultivars when compared with earlier reported results. Thousand kernel weight, width, arithmetic mean diameter and equivalent diameter showed significant positive correlations with sphericity, surface area, volume, true density and angle of repose; but negatively correlated with bulk density. A significant variation was testified in the functional characteristics such as rheological properties, water absorption capacity, swelling power, oil absorption capacity, emulsion and foaming capacity and emulsion and foaming stability of the brown rice flour obtained from these cultivars. These broadly diversified and anticipated dimensional and functional characteristics of the Indian cultivars not only establishing the foundation to preserve these races as well as encourage the farmers to cultivate these cherished rice cultivars. 

Biography:

Khadija Omar AlMahri was appointed as Food Chemistry Technician in Food and Environment Unit in Dubai Central Lab Department (DCLD) of Dubai Municipality in Feb 2008. She graduated from Higher Colleges of Technology with Diploma Degree in Laboratory Technology in 2007. Currently working as Senior Food Chemical Analyst with the most effective group, which is Pesticide Residue and Contaminants group as they are using the modern equipment and techniques.

Abstract:

Major uses of pesticides are in agricultural and farm pest control. Pesticides are also used for controlling household pests like flies, cockroach’s etc., in public health for mosquitoes and other vector control. Pesticides enter human system mainly through the food, followed by inhalation and polluted environment. UAE is importing majority of its food items; control of pesticides can be achieved mainly through import control. Dubai central laboratory is monitoring the pesticides for the last ten years in various food items likefruits, vegetables, milk, spices, cereals, pulses, honey and fish etc. Important findings of the survey are fruits, vegetables and spices contain more pesticides than other food commodities. We also found that specific commodity-pesticide combination in the survey. We propose targeted control measures are required for the reduction in pesticide residues. 

Biography:

Preeti Ahluwalia working as associate professor in the department of food science and technology, Punjab Agricultural University, Ludhiana. I was born and brought up in Ludhiana, Punjab, India. I did my schooling from a local convent school. After school, I did my bachelor’s degree in home science and and my master’s and doctorate in food science and technology. As a teacher I have taught many courses in the field of food technology and to name them a few; processing of cereals, pulses and oilseeds, processing of fruits and vegetables, sensory evaluation of foods, food packaging. My area of interest of work is developing foods for diabetics and celiac patients as there has been a tremendous rise in population suffering from these two diseases over a period of last decade. I have developed gluten free pasta from little millet and an energy bar with quinoa as a major ingredient for celiac patients. Flour with low GI for making chapati was developed which has been commercialised. I plan to continue working on these type of products.

Abstract:

Quinoa based bar was developed using quinoa, brown rice, flaxseed and nuts and honey (50%) was added as a sweetener and binding agent. The shelf life of bar was assessed in Aluminum Laminates (AL) and High Density Polyethylene (HDPE) bags stored under ambient temperature conditions for 4 months. The stored bar samples were analyzed for moisture content, peroxide value, free fatty acid and sensory quality. Significant variation was noticed in the free fatty acid and peroxide value of cereal bar stored in HDPE packaging material as compared to aluminum laminate bags. However the increase in Peroxide Value (PV; 1.69%) and Free Fatty Acid (FFA; 0.96%) was lesser even in HDPE bags than the prescribed limit. The data related to PV, FFA, moisture content and organoleptic quality of bar using different packaging materials during storage revealed that, the bar remained stable and acceptable for 4 months at ambient conditions irrespective of the packaging materials used. However AL was found to be better packaging material as compared to HDPE because of the better retention of chemical and sensory quality. Product was acceptable after the storage period of 120 days. 

Biography:

Reshu Rajput is currently pursuing PhD in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana under the guidance of Dr. Amarjeet Kaur. She has completed her Master’s degree from Pondicherry University, India. She has published a research article in Journal of Food Science and Technology in the year 2015.

Abstract:

The soy protein isolates were prepared by isoelectric precipitation and evaluated for various functional properties such as water absorption capacity, oil absorption capacity, water solubility index, swelling power, foaming capacity, foaming stability, bulk density and least gelation concentration of different soybean cultivars SL 744, SL 958, SL 525, JS 335, JS 93-05, JS 97-52 grown in Punjab and Madhya Pradesh. The oil absorption capacity ranged from 1.86 to 2.18 g/g and highest was found to be in JS 93-05 i.e. 2.18 g/g. The water absorption capacity ranged from 0.993 to 3.67 g/g and found to be higher in JS 335 i.e. 3.67 g/g. the emulsion capacity varied from 5 to 24% and JS 335 showed the highest emulsion capacity (24%). The least gel concentration of protein isolates ranged between 12 to 16%. Foam capacity significantly varied from 3.33 to 29.80% and highest was observed in SL 958. The amino acid composition was analyzed by GC-MS and the results showed that among essential amino acid phenylalanine and histidine (14 to 16%) has the highest concentration and among non-essential amino acid tyrosine has the highest concentration (around 30%). The molecular weight determination was done through SDS-PAGE. The major portion of total soy proteins consists of glycinin (11S) and β-conglycinin (7S) proteins and the molecular weight range between 37 kDa to 42 kDa for 11S and 42 kDa to 57 kDa for 7S. The functional properties evaluation revealed that Madhya Pradesh varieties possess good functional properties as compared to Punjab varieties and among Punjab varieties SL 958 was found to be at par with Madhya Pradesh soybean varieties. Biography 

Biography:

Akashdeep Kaur has completed Bachelor of Science in Home Science in 2017 from Punjab Agricultural University, Ludhiana. Currently she is pursuing Master of Science in Food Technology in Punjab Agricultural University.

Abstract:

In this study, the effect of incorporation of various forms of red bell pepper (fresh, powder and paste) on the sensory characteristics, consumer acceptability, texture, color and nutritional quality of flat bread was evaluated. Fresh bell pepper, dried bell pepper and paste were used in bread at different substitution levels: Dried at the levels of 1.5%, 2% and 5%; paste at the levels of 10%, 15% and 20% and fresh bell pepper at the levels of 10%, 15% and 20% (wt/wt of wheat flour). The dried powder at the level of 1.5%, paste at the level of 20% and fresh bell pepper at the level of 20% were selected for product formation as they provided good texture, good flavor, better product quality and high nutritional value. The product was analyzed for various quality characteristics viz. total phenols, antioxidants, protein, fat, ash, moisture and texture, crude fiber, carotenoids, antimicrobial activity, yeast and mold counts. The product was found to have high functional value due to the high content of phytochemicals like carotenoid and total phenols. The bread enriched with fresh red bell pepper (23.71% M.C, 0.004% A.C, 5.41% F.C), dry red bell pepper powder (21.81% M.C, 0.006% A.C, 10.48% F.C) and red bell pepper paste (21.81% M.C, 0.005% A.C, 5.91% F.C) has high moisture, ash and fiber content as compared to control bread (19.05% M.C, 0.001% A.C, 3.45% F.C). Product prepared with powder (1.5%) had high phenolic content and antioxidant activity as compared to other breads which incorporated with fresh red bell pepper (20%) and paste (20%). Product (bread) incorporated with paste of red bell pepper has good appearance and bright in color. Fresh bell pepper product had high sensory scores as compared to others. According to these results, the use of bell pepper can enhance nutritional quality as well as the sensory characteristics of bread. 

Biography:

Ramandeep Kaur has completed BS (Bachelor of Science) in food science and technology from Guru Nanak Dev University and MS (Master of Science) in Food technology from Punjab Agricultural University, India. Currently she is doing Ph.D in Food Technology in Punjab Agricultural University, India. She has attended 3 international and 3 national conferences.

Abstract:

Bread is an ideal vehicle to impart bioactive compounds to the consumers in a convenient manner. This study evaluated bread enriched with Red Sweet Pepper powder (RSP) at 2, 4, 6, 8 and 10% compared to control bread (without RSP). The bread crumbs were assayed for bioactive, physical, nutritional, textural, color and sensory properties. Bread supplemented with RSP improved its color, nutritional and bioactive properties. The low moisture content and increased hardness were observed at higher levels of RSP. Color intensity (expressed as L*, a*, b* values) of bread with 2 and 4% RSP were lower than those of high levels and the same trend was observed for protein, fiber and ash content of bread. Significant (p<0.05) increases were recorded for bioactive compounds such as total phenols (0.145 to 235 mg GAE/g), antioxidant activity (56% to 78%) and flavonoids (0.112 to 0.379 mg/g) as the level of powder increased. Bread enriched with 8% RSP showed improved sensory profile as compared to control, whereas a further increase in RSP decreased the sensory and textural properties. Thus, RSP act as a natural colorant and functional food that enhanced the functional and nutritional properties of bread and can be used to customize bread for specific health needs. 

Biography:

Shameema Vattamkandathil is a Centre Manager and Clinical Nutritionist. She has completed her Graduation in Food Science and Quality Control from Mahatma Gandhi University, India and Post-graduation in Food Chemistry and Food Processing from Loyola College, Chennai, India with an additional Master of Science in Applied Psychology and Master of Business Administration from Bharathiar University, Coimbatore, India.

Abstract:

Food and nutrition are the prime source of energy for our body. Food intakes play an important role in body weight. Nutrition is defined as the process in which animal or plant takes in and utilizes to release energy from the body. It is essential for growth and development, health and wellbeing. These are assessed by bodyweight which categorize by body composition analysis. Relationship between food nutrition and body weight includes a discussion of how the body weight can be maintained with a healthy balanced eating habit and lifestyle modification. The factors affecting the eating habits depend on the time, quality and quantity of food. The urge to eat is controlled by gut hormones and brain, mainly hunger hormones and satiety hormones, after a sustained weight loss within two years, the satiety hormones are override by hunger hormones, by a feeling of hunger which tends to have more food is influenced by factors such as food's savory appeal, the body's fat stores and need of energy. For decades, scientists have been researching the role of two hormones called leptin and ghrelin in regulating hunger, food preferences and satiety as signals from the body to the brain and seem to regulate appetite and satiety. Life style correction to manage body weight are dietary plans, physical activity and behavioral therapy, which helps the complete transformation of the individual. Attitude towards the eating, exercise and behavior therapy are essential for a sustained weight reduction. Life style changes leads to obesity, which is a chronic medical condition. Obesity in adulthood leads to diabetes, high blood pressure, cardio vascular disease, gallstones, strokes, risk factor for a number of cancers which is associated with a striking reduction in life expectancy for both men and women so that a healthy lifestyle correction is required. For a healthy life style modification wellness centers are recommended to give guidelines and motivational support to the individual in order to change their attitude, awareness and authenticity towards a healthy living. 

Biography:

Dolly is currently pursuing her PhD in Food Science and Technology as a Junior Research Fellow from Punjab Agriculture University, Punjab. She has completed her Masters from Indian Council of Agriculture Research.

Abstract:

The objective of present investigation was to assess the effect of physicochemical, thermal and rheological properties of the eminent Indian rice cultivars (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR- 127) on their extrusion behavior. Rheological properties such as pasting temperature, peak, hold, breakdown, setback and final viscosities were evaluated using Rapid Visco Analyzer that in turn main set a significant impact over the extrusion behavior of the selected cultivars. Cultivars like PR-122 and PR-124 categorically demonstrated a high water solubility index of 48.52 and 41.86 percent due to the presence of high amylose content i.e., 28.86 and 26.14 percent respectively. A noteworthy variation was observed in the expansion ratio of the resultant extrudates which is correlated with the degree of gelatinization because it is directly dependent on the granule structure destruction. It is one of the most important product responses that play a crucial role in governing the acceptability of the product. Gelatinization temperature showed significant positive correlation with amylose content and pasting temperature. A significant variation was testified in the bulk density of the resultant extrudates. These broadly diversified and anticipated physicochemical, thermal and rheological properties of the Indian cultivars possess significant impact on their extrusion behavior. Their detailed information can establish the foundation for obtaining extruded products with more acceptable and anticipated characteristics. 

Biography:

Abstract:

Studies on deactivation kinetics as well as quantification of temperature dependent macromolecular properties of protein like activity and stability are ineluctable for predicting economic feasibility for industrial applications. L-asparaginase (L-asparagine amidohydrolase, E.C. 3.5.1.1) is an industrially important enzyme which catalyzes the conversion of L-asparagine to L-aspartate and ammonia. This enzyme has been using as a food processing enzyme as it can effectively reduce the level of acrylamide in a range of starchy foods. L-asparaginase also has application in the treatment of acute lymphoblastic leukemia and its clinical action is attributed to the depletion of L-asparagine, since tumor cells are impotent to synthesize this amino acid and are selectively killed by L-asparagine deprivation. This study reports the temperature dependent deactivation kinetics and stability studies of Vibrio cholerae L-asparaginase. Circular dichroism and differential scanning calorimetry studies have been carried out to understand the temperature-dependent conformational changes in the secondary structure of V. cholerae L-asparaginase. Thermal stability studies on V. cholerae L-asparaginase revealed that the protein is stable up to 40 °C, retaining 70-85% residual activity even after 6 hours of incubation. Moreover it possessed very high melting point of 81 °C and high half-life time of 1100 minutes at 37 °C. Protein was found to be less stable at higher temperatures of 45, 50 and 55 °C and residual activity was declined to 1-6 % in 15 minutes. The effect of various thermal additives like glycerol, glycine and trehalose on thermal stability of V. cholerae L-asparaginase was evaluated. Compared to other thermal stabilizers tested, glycine was found to be more effective which resulted in five folds increase in halflife time of enzyme at 50 °C.

Biography:

Abstract:

Introduction: HIV is a major global concern due to its drug resistance and warrants the development of novel antivirals as an alternative therapy. This study aims to test the anti-HIV activity of a novel compound 4',7-dihydroxy-3-methoxy-5,6-dimethylflavone, isolated from Hydrastis canadensis.

Methods: The crude extracts were prepared from dried areal parts Hydrastis canadensis in methanol by Soxhlet method and isolated 4',7-dihydroxy-3-methoxy-5,6-dimethylflavone by using column chromatography and HPLC. Peripheral Blood Mononuclear Cells (PBMCs) isolated from healthy donors by Ficoll-Hypaque density gradient centrifugation method. Cell viability test was performed on 4',7-dihydroxy-3-methoxy-5,6- dimethylflavone by MTT assay using PBMC and HIV-1 RT inhibition activity was determined by HIV-1 Reverse Transcriptase (p66) Capture ELISA.

Results: In the HIV-1 reverse transcriptase assay, isolated compound showed good inhibitory activity (92%) at 110 μg/ml and MTT assay confirmed that the isolated 4',7-dihydroxy-3-methoxy-5,6-dimethylflavone had no cytotoxic activity and IC50 values higher than 100 μg/ml.

Conclusion: The compound isolated from Hydrastis canadensis seemed to have the potential to act as a source of useful drugs and also to improve the health status of the consumers as a result of the presence of active compound that are vital for good health.

Biography:

Madhavi Maddala has completed her PhD from Osmania University, India. She has published more than 25 papers in reputed journals and has been awarded as Fellow of Academy of Environmental Biology, India (FAEB), Associate Fellow of Telangana Academy of Sciences (AFTAS) and AP Academy of Sciences (APAS).

Abstract:

During the last two decades phytochemicals from plant bioresources have been heralded as desirable alternative to synthetic chemical insecticides for pest management because they pose little threat to the environment or human health. In our earlier studies, we reported the effect of commercial glycoalkaloid, Solasodine extracted from the green fruits of S. aviculare (Solanaceae) on T. confusum larvae. The treatment prevented the normal development of the last instar larvae. However, the molecular mechanism of the phytochemical effect on the larvae is yet to be studied. Lindsey C. Perkin corresponding and Brenda Oppert in recently reported the list of genes that are altered during developmental stages.