49th. Annual Food Science and Technology Conference: Book of Abstracts

The Institute of Food Science and Technology of Ireland, Technological University Dublin and the Environmental Sustainability Health Institute (ESHI) will host the 49th Annual Food Science & Technology Conference virtually on Tuesday 15th December 2020. This years conference will focus on the topic of food sustainability and has six themes. • Alternative food sources and processing • Targeted nutrition • Bioeconomy • Food Security • Improving Sustainability of Food Systems • Improving the Healthiness of Food Systems 70 submissions were received and the Scientific Committee selected 16 of them for Oral presentations. Following the long lasting tradition of this conference, the committee considered providing opportunities to researchers initiating their career. You will find in this book of abstracts all the presentations of the conference, demonstrating the diversity of Irish Food Science and Technology Research

Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

[EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ham, and also microbial peptidases in the case of dry-fermented meats, that not only affects taste and flavour but also the generation of bioactive peptides. Scope and approach: In this review main difficulties in the identification of bioactive peptides in processed meats have been described. This study highlights the novel strategies used during the last years to identify naturally generated peptides, and emphasises the need of robust quantitative methodologies for the adequate characterisation of their bioavailability. In fact, the most common and well established quantitation approaches using proteomics are not adapted for peptidomics analysis, so alternative strategies need to be considered. Key findings and conclusions: The progress in the identification and characterisation of the activity of natural bioactive peptides is highly dependent on modern instruments and bioinformatics tools as well as updated protein databases. In fact, the use of in silico approaches and proteomics can be complementary tools in the identification of peptides from meat protein sources as the empirical experimental design can be simplified by using bioinformatics for computer simulation in most of the steps. Finally, Multiple Reaction Monitoring mass spectrometry methodology previously used in the quantitation of therapeutic peptides and biomarkers arises as a powerful tool for absolute quantitation or semiquantitation of bioactive peptides.The research leading to these results received funding from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community is not liable for any use made of the information contained therein. Grant AGL2014-57367-R from MINECO and FEDER funds and the Juan de la Cierva postdoctoral contract to LM are acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCIII-SGEFI/FEDER).Mora Soler, L.; Gallego-Ibáñez, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Challenges in the quantitation of the naturally generated bioactive peptides in processed meats. Trends in Food Science & Technology. 69:306-314. https://doi.org/10.1016/j.tifs.2017.04.011S3063146

Valorization of Food Processing By-Products

The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods

Characterization of Lipid- and Protein Co-oxidation Mechanisms in Oleogels using Kinetic Modelling and Multivariate Statistics

Lipid oxidation is one of the main causes of food spoilage. In addition, co-oxidation can lead to toxic products, which are even classified as carcinogenic. However, despite the lability of unsaturated fatty acids, they are important health promoting compounds according to the mediterranean diet and prevent for example cardiovascular diseases. Furthermore, ω3-fatty acids are essential compounds of our nutrition as they are precursors of hormones. In this context, the aim of this thesis was to investigate the interaction of proteins and lipids in oxidizing systems that lack typical lipid oxidation indicators of food monitoring. For this purpose, lipid-rich suspensions with low moisture were incubated with the addition of amino acids at moderately elevated temperatures related to room temperature to simulate the storage condition of a food, but not to change basic mechanisms by increased thermal energy. The suspensions provide insights into the relevance of interfaces for the interaction of primary lipid oxidation products, their formation and degradation (Chapter 2). Whey protein oleogels were introduced as model systems to subsequently maximize the protein-lipid interface and to focus on protein-lipid co-oxidation. This is a relative new class of lipids, which is a high unsaturated fat alternative to saturated and conventional hardened fat, which are associated with disease promoting trans-fatty acids. The lipid oxidation in such protein-based oleogels, as far as the author knows, was characterized for the first time and it could be shown that especially characteristic volatile aldehydes are degraded in such systems (Chapter 3). Furthermore, the degradation reactions of the lipid oxidation products are accompanied by modifications of the protein, which were characterized in relation to lipid oxidation in oleogels (Chapter 4). These protein modifications were then further investigated by multivariate statistical methods to identify the underlying potential major mechanisms and to evaluate their overall contribution (Chapters 5 and 6). Lipid-protein co-oxidation is an interdependent relationship in which the protein can act as an oxidation initiator. On the other hand, lipids are known for their autocatalyzed formation of lipid hydroperoxides, which fragment into hydroxyl radicals and other radicals as well as other oxygen-containing products such as aldehydes. By regression of a differential reaction equation, a model was utilized in which the formation rate of lipid hydroperoxides (as conjugated dienes) in this system correlates with the addition of water. The formation of water droplets and thus the formation of additional interfaces plays an important role in the formation of dienes. In contrast, it has been shown that the degradation rate decreases slightly with the addition of water. During this degradation a large number of different secondary lipid oxidation products are formed, whereby aldehydes, such as hexanal, the most common lipid oxidation product, react with amino groups of the protein to form Schiff's bases and addition products corresponding to those of Michael reaction products. These compounds, some of which are brown polymers, could then be detected by fluorescence spectroscopy and protein carbonyl content. For the latter, it was concluded that these carbonyls, as well as those formed in the lipid phase, are subject to degradation reactions, which prevent the accumulation of carbonyls. In addition to the secondary lipid oxidation products, hydroxyl radicals among other radicals are also formed by the decomposition of lipid hydroperoxides. These highly reactive radicals are able to abstract hydrogen atoms from the amino acid residues as well as from the protein peptide backbone. The former is involved in the formation of dityrosine and N-formylkynurenine, which are typical oxidation products of tyrosine and tryptophan and can be detected by fluorescence spectroscopy. In contrast, when the peptide bond is cleaved, which is promoted by a lipophilic amino acid residue, additional protein carbonyls and primary amines are formed, which in turn counteracts the accumulation of secondary lipidaldehydes

7th International ISEKI-Food Conference: next-generation of food research, education and industry. Book of abstracts

As part of its mission, ISEKI-Food Association establishes and maintains a network among universities, research institutions, and companies in the food chain in addition to working to ensure that food studies are of high quality. However, we must also begin planning how to gear science, education, and the food industry to meet the needs of future generations as well as how to contribute to the sustainability of our planet by these food actors. In light of this, the 7th International ISEKI-Food Conference, which had as main theme “NEXT-GENERATION OF FOOD RESEARCH, EDUCATION AND INDUSTRY”, focused on future challenges in education on food science and technology, in research activities related to processing, quality and safety, packaging of foods and in societal engagements in the field divided in three main sections: EDUCATION: CHALLENGES OF EDUCATION IN A CHANGING WORLD; RESEARCH: NEXT GENERATION OF FOODS; and SOCIETY ENGAGEMENT: SOCIETY AND FOOD INDUSTRY. The conference was dedicated to all food actors, creating bridges among them. The delegates had the opportunity to exchange new ideas and experiences face to face, to establish business or research relations, and find global partners for future collaborations.info:eu-repo/semantics/publishedVersio

Enzymatic obtainment of pectin and pectic oligosaccharides from artichoke by-products. Structural characterization and functional evaluation through machine learning

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 22-11-201

A study of consumers' attitudes towards food products containing protein derived from beef offal

A considerable body of research work has identified that beef fifth quarter contains high amounts of protein which can be extracted, leading to the opportunities for the development of new applications in the food industry. However, many parts of beef fifth quarter are currently underutilised for this purpose due to current practices within the beef sector. Besides the significant research investment within the area of beef fifth quarter protein valorisation, a challenge may lie in consumers' evaluations of food products containing protein extracted from beef fifth quarter. A nationally representative survey (n=953) was undertaken to investigate Irish consumers' attitudes towards hypothetical food products containing protein derived from beef offal sources. Based on an experimental design from the outset, this study explored what attitude processes (intuitive and/or deliberate) dominate attitude formation towards food products containing protein derived from beef offal and if resulting attitudes are influenced by affect and/or cognition. Moreover, the moderation effects of product familiarity and ambivalence on attitude formation were examined. Data analysis revealed that affective inferences played a more significant role in consumers' expressed attitudes. However, consumers were also found to draw on cognitive reasoning to form their attitudes. Deliberate evaluation was found to be a better predictor of consumers' attitudes than intuitive evaluation. Information provision about beef offal extracted protein, and product familiarity, were found to be critical factors in consumers' attitude formation processes and attitude outcome (i.e. affective and/or cognitive) towards food products containing protein derived from beef offal sources

Nutrition and Allergic Diseases

The purpose of this Special Issue, “Nutrition and Allergic Diseases”, is to provide an overview of the role of nutrition in allergy. The prevalence of asthma, rhinitis, and food allergy has increased tremendously over the last few decades. Is there a role for nutrition to help managing this global challenge? This Special Issue touches upon the many aspects that relate to nutrition and allergy and focuses on two fundamental questions: 1) Can nutrition play a role in allergy prevention and induction? 2) Can nutrition play a role in managing allergies? The topics covered range from the epidemiology of nutrition and allergy prevalence to the description of food components known to have beneficial effects on allergy, and include the importance of pregnancy and breastfeeding, the possibility of therapeutically targeting the microbiota in allergic diseases (with pre- or probiotics), the allergic effects of food processing, food allergies and related available treatments