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INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY ABSTRACT BOOK MAY 26-29 2014 KUŞADASI- TURKEY EDITED BY ŞEBNEM TAVMAN SEMİH ÖTLEŞ TANER BAYSAL YEKTA GÖKSUNGUR DUYGU KIŞLA ÖZGÜL ÖZDESTAN GÜLTEN GÜNDÜZ NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY KEYNOTE SPEAKERS Prof. Dr. Syed Rizvi Cornell University Department of Food Science 366 Stocking Hall Phone:(607) 255-7913 EML: [email protected] Lecture: "Food Extrusion-Why it Matters and What is New?" Prof. Dr. Ahmed Yousef Ohio State University Food Science and Technology Department 2015 Fyffe Ct Columbus, OH 43210 Phone: (614) 292-7814 EML: [email protected] Lecture: "Emerging natural antimicrobial peptides for food applications and beyond" Prof. Dr. Giovanna Ferrari Dept of Chemical and Food Engineering University of Salerno Phone:+39.089.964134 EML: [email protected] Lecture: "Non thermal technologies in the food industry: current applications and future challenges" Prof. Dr. Gustavo V. Barbosa-Cánovas LJ Smith 220 Biological Systems Engineering Washington State University Pullman, WA 99164-6120 Phone: (509) 335 – 6188 EML: [email protected] Lecture: "Advanced Methods for the Sterilization of Food" ISBN: 978-605338-069-6 Basım Yeri: Üniversiteliler Ofset Bornova, İZMİR Tel: 0232 388 86 86 e-mail: [email protected] 2 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY SCIENTIFIC ADVISORY COMMITTEE Assoc. Prof. Dr. Kostadin Fikiin Technical University of Sofia, Bulgaria Prof. Dr. Mehmet Demirci Namık Kemal University, Turkey Prof. Dr. Mehmet Durdu Öner Gaziantep University, Turkey Prof. Dr. Mustafa Özilgen Yeditepe University, Turkey Prof. Dr. Muthupandian Ashokkumar The University of Melbourne, Australia Prof. Dr. Neriman Bağdatlıoğlu Celal Bayar University, Turkey Assoc. Prof. Dr. Oğuz Gürsoy Mehmet Akif Ersoy University, Turkey Dr. Samuel Heenan Wageningen University and Research Center, The Netherlands Prof. Dr. Sedef Nehir El Ege University, Turkey Prof. Dr. Semra Kayaardi Celal Bayar University, Turkey Prof. Dr. Sibel Karakaya Ege University, Turkey Prof. Dr. Syed S.H. Rizvi Cornell University, USA Prof. Dr. Şebnem Harsa Izmir Institute of Technology, Turkey Prof. Dr. Tomris Altuğ Onoğur Ege University, Turkey Prof. Dr. Vural Gökmen Hacettepe University, Turkey Prof. Dr. Walter Spiess Karlsruhe Institute of Food Technology, Germany Prof. Dr. Yeşim Elmacı Ege University, Turkey Prof. Dr. Zerrin Erginkaya Çukurova University, Turkey Prof. Dr. Ali Demirci Pennsylvania State University, USA Prof. Dr. Ali Üren Avrasya University, Turkey Prof. Dr. Artemis Karaali Yeditepe University, Turkey Prof. Dr. Aytaç Saygın Gümüşkesen Ege University, Turkey Prof. Dr. Beraat Özçelik Istanbul Technical University, Turkey Prof. Dr. Coşkan Ilıcalı Kyrgyzstan -Turkey Manas University, Kyrgyzstan Prof. Dr. Dilek Boyacıoğlu Istanbul Technical University, Turkey Prof. Dr. Fahrettin Göğüş Gaziantep University, Turkey Prof. Dr. Figen Kaymak Ertekin Ege University, Turkey Prof. Dr. Ferruh Erdoğdu Mersin University, Turkey Prof. Dr. Friedrich-Karl Lücke University of Applied Sciences, Germany Prof. Dr. Geoffrey Mitchell Polytechnic Institute of Leiria-Portugal Prof. Dr. George Nychas Agricultural University of Athens, Greece Prof. Dr. Giovanna Ferrari University of Salerno, Italy Prof. Dr. Hamit Köksel Hacettepe University, Turkey Prof. Dr. Hikmet Boyacıoğlu Okan University, Turkey Prof. Dr. Jozef Kokini University of Illinois, USA 3 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY CHAIR Prof. Dr. Şebnem TAVMAN EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3113016 FAX:+90 232 3427592 EML:[email protected] CONGRESS SECRETARY Assist. Prof. Dr. Özgül ÖZDESTAN Dr. Gülten TİRYAKİ GÜNDÜZ EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3111315 FAX:+90 232 3427592 EML:[email protected] EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3113003 FAX:+90 232 3427592 EML:[email protected] MEMBERS Prof. Dr. Semih ÖTLEŞ Prof. Dr. Yekta GÖKSUNGUR EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3112105 FAX:+90 232 3427592 EML:[email protected] EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3113027 FAX:+90 232 3427592 EML:[email protected] Prof. Dr. Taner BAYSAL Assoc. Prof. Dr. Duygu KIŞLA EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3113043 FAX:+90 232 3427592 EML:[email protected] EGE UNIVERSITY FACULTY OF ENGINEERING FOOD ENGINEERING DEPARTMENT 35100 BORNOVA IZMIR TURKEY PHONE:+90 232 3113013 FAX:+90 232 3427592 EML:[email protected] 4 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY 5 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Table of Contents Food Extrusion-Why it Matters and What is New? ............................................................................... 19 Emerging Natural Antimicrobial Peptides for Food Applications and Beyond .................................... 20 Advanced Methods for the Sterilization of Food ................................................................................... 21 Characterization of yeast flora of ‘Hurma’ olives grown in Karaburun Peninsula in Turkey using molecular methods ................................................................................................................................ 22 Microbiological and Physico-Chemical Properties of Koruk (Unripe Grape) Products ..................... 23 Inactivation of Escherichia coli in black mulberry juice under pulsed sonication and continuous thermo-sonication treatments ................................................................................................................ 24 Non-thermal atmospheric plasmas for food decontamination .............................................................. 25 Production Principles and Market Assessment of Natural Flavourings ............................................... 26 Information Pollution and Food Industry ............................................................................................. 27 Hot Air Frying of Fresh and Frozen Finger Potatoes in Domestic Ovens and Its Effects on Various Quality Parameters ............................................................................................................................... 28 Methods for evaluation of pulsed electric field treatment effect on onion`s cell membrane integrity .. 29 The Influence of Post-Harvest PL Irradiation on Chemical-Physical and Antioxidant Properties of Tomato During Storage ......................................................................................................................... 30 Degradation of Ascorbic Acid in Strawberry Juice Concentrates During Storage at Various Temperatures ......................................................................................................................................... 31 Textural Properties of High Hydrostatic Pressure Processed Vegetable Based Products ................... 32 Lipid-Based Delivery Systems for Poorly Soluble Phenolic Compounds to Enhance Their Cellullar Antioxidant Activity ............................................................................................................................... 33 What is Good for You is Good For The Environment, too: Sustainable and Healthy Food ................ 34 Prospects for additive manufacturing in processing food with enhanced nutritional value ................. 35 Possible Intelligent Food Technology in the Near Future: Misconception on Functional Food.......... 36 Evaluation of phenolic compounds, antioxidant activity and bioavailability in dried thistle flower .... 37 Biochemical Analysis of Some Honey Varieties of Ardahan Region..................................................... 38 Swelling behaviour of Sodium-caseinate and Gelatin Particles Prepared by Emulsification Method . 39 Ultrasound Assisted Extraction of Polysaccharides from Hazelnut Skin.............................................. 40 Effect of Different Thistle Flowers as Milk-Clotting in Serra De Estrela Cheese ................................ 41 Application of Novel Non – thermal Technologies on Variation of Fat Globule Size and Chemical Composition of Cow Milk ...................................................................................................................... 42 Proteolysis assisted by HPP (High Pressure Processing) for allergenic power reduction .................. 43 Investigation of the Effects of Using Different Fat Sources in Diets on Performance Meat Quality And Shelf Life in Quail Production............................................................................................................... 44 6 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Food Innovation: Value Added Food Product from Palm Oil, a Way Forward ................................... 45 Sustainable Palm Oil Production and Practices in Malaysia ............................................................... 46 Palm Olein Blending for Temperate Market ......................................................................................... 47 Palm Oil Opportunities in the Turkish Market...................................................................................... 48 New-Advanced-Versatile Methodology for Sample Preparatıon for Analysis of Multi-Mycotoxins in Different Food Commodities Using Lc-Ms/Ms ..................................................................................... 49 A Crisper Design for Domestic Refrigerators ....................................................................................... 50 The Latest Innovative Aproach by The Second Biggest Retailer in the World to Overcome the Important Society Challanges in Food; Reducing Food Waste and Healthier Living .......................... 51 Cronobacter sakazakii in Fresh Cut Melon: The Effect of UV-C Illumination and Electrolyzed Water as Disinfection Systems ......................................................................................................................... 52 Combined Effect of Ultrasound and Essential Oils to Reduce Listeria monocytogenes on Organic Fresh Produce ....................................................................................................................................... 53 Continuous Steam Sterilization System for Aseptic Processing of Particle Foods ............................... 54 Plasma4Food - Development of Plasma Applications for the Food Industry ....................................... 55 Utilization of Germinated Barley and Oat Flours for Making Untraditional and Functional Puree Blends .................................................................................................................................................... 56 Heat Transfer Simulation and Retort Program Adjustment for Thermal Processing of Wheat Based Haleem in Semi-Rigid Aluminum Containers........................................................................................ 57 Effects of Egg White on Cooking and Sensory Quality of Rice-Field Beans Pasta .............................. 58 Some Physical Properties of String Bean Grains.................................................................................. 59 Evaluating the Effect of Tunnel, Freeze, Oven-Drying on Antioxidant Potential of Black Mulberry (Morus Nigra L.) ................................................................................................................................... 60 Melon Seed Milk (Sübye) Powder: Physical, Chemical and Sensory Properties.................................. 61 Continuous Flow Microwave Heating of Hard-To-Heat Fluid Food Products .................................... 62 Effect of Ultrasonication on Different Wall Materials Using in Flaxseed Oil Microencapsulation ..... 63 New Dimension of Slow Food Movement Using Supercritical Fluid Technology and Methods to Influence Society by Effective Marketing Strategies ............................................................................. 64 Novel Thermal Processing to Reduce Water Use .................................................................................. 65 Towards a More Representative Accelerated Lipid Oxidation Using Non-Thermal Plasma Technology: Evaluation of Volatile Organic Compounds .................................................................... 66 Novel Food Applications of Nanotechnology ........................................................................................ 67 Micro- and Nanonization Processes by High Pressure Homogenization: Effect of Valve Geometry on Break-Up and Recoalescence Phenomena ............................................................................................ 68 Edible Pickering Emulsion Technology in Foods ................................................................................. 69 Effects of Twin-Screw Extrusion Processing Conditions on Some Properties of Chickpea Extrudates 70 7 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microwave Blanching Applications for Pectin Methylesterase Inactivation in Carrot Slices and Comparison with Conventional Blanching ........................................................................................... 71 Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg ................................................................. 72 Effect of a Combined Treatment of Pulsed Light and Bioactive Edible Coating on Fresh-Cut Cucumbers ............................................................................................................................................. 73 Effect of Modified Atmosphere Packaging and Storage Temperatures on Quality of Shelled Raw Walnuts .................................................................................................................................................. 74 The Effect of High Pressure Processing at Subzero Temperatures on Quality Parameters of Beef Mince ..................................................................................................................................................... 75 Pomegranate Seed Oil: Shelf Life Prediction, Microencapsulation and Utilization in Ice-cream Production ............................................................................................................................................. 76 Volatile Profiles of Ayvalik Virgin Olive Oils: Influences of Geographical Origin.............................. 77 Lipid composition of seed oils of nine Spanish pomegranate (Punica granatum L.) cultivars ............. 78 Characterization of Potent Odorant Compounds in Turkish Olive Oils by Gc‒Ms‒Olfactometric Techniques ............................................................................................................................................. 79 Effect of Maltodextrin as Fat Replacer on the Quality Attributes of Low – fat beef Burger................. 80 Production of Anchovy and Mussel Pastes as Appetizer....................................................................... 81 Relationship between chicken welfare before slaughter and meat pH .................................................. 82 Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents.................................................................................................................................... 83 Investigation of the possibility of fermented drink lactic acid production (Lactobacillus plantarum and Lactobacillus casei) by red grape juice and rice flour.......................................................................... 84 Structural biology as a tool in understading Brucella pathogenesis: analysis of Brucella Toll/interleukin 1 receptor (TIR) protein BtpA ..................................................................................... 85 Analysis of Volatiles in Beverages and Food Using Static Headspace Gas-Chromatography............. 86 Determination of Heavy Metal and Mineral Elements in Root/Rhizome Samples of Some Medicinal Plants Widely Used in Turkey ............................................................................................................... 87 Production and quality evaluation with shelf life prediction of lab made dietary cookies ................... 88 Non-Linear quality modeling of Canadian winter and spring wheat .................................................... 89 Determination of the Cooking Times for Bean Varieties ...................................................................... 90 Functional Ingredients as Applied to Bakery Product Development .................................................... 91 Determination of Caffeine Content in Coffee Samples by High Performance Liquid Chromatography ............................................................................................................................................................... 92 Structural Investigation of A New Water-Soluble Polysaccharide from Acanthophyllum heratense Roots ...................................................................................................................................................... 93 A New Triterpene Saponin from the Roots of Acanthophyllum bractetum............................................ 94 8 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Chemical Composition of Three Different Olive Types by Chemometric Analysis of Mid-Infrared Spectral Data................................................................................................................... 95 The Use of Carob Molasses Pulp as A Source of Dietary Fiber and Compared With Different Methods ............................................................................................................................................................... 96 A Novel Sample Preparation Method for 2-Thiobarbituric Acid (TBA) Analysis ................................. 97 Biogenic Amines in Traditional Turkish Foods..................................................................................... 98 Understanding the Characteristics of Oleuropein for Table Olive Processing .................................... 99 Antioxidant Capacity of Some Honey Varieties of Bitlis Region......................................................... 100 A Review on Multi-Residue Pesticide Analysis of Fruits and Vegetables by Gas Chromatography (GC) and Liquid Chromatography (LC) ...................................................................................................... 101 Relation Between Anthocyanins, Total Phenolics and Antioxidant Activity in Black Mulberry Juice During Heating.................................................................................................................................... 102 Determination of Organic Acids Compounds in Black Mulberry Juice by High Performance Liquid Chromatography ................................................................................................................................. 103 An Investigation on the Antioxidant Capacity and Radical Scavenging Activity of Thyme (Thymus vulgaris L.) Essential Oil and Solvent Extracts................................................................................... 104 Antioxidant and Antiradical Activities of Olive Pomace and Wastewater Extracts Prepared with Ethyl Acetate ................................................................................................................................................. 105 Liquid Chromatographic Determination of Monosaccharide Composition in Kefiran ...................... 106 Effect of Emulsifying Salts and Ultrasound on Some Properties of Acid Induced Casein Gels.......... 107 Investigation on the Production of Hybrid Nanoparticles Via Miniemulsion ..................................... 108 Effects of Incorporation of Pomegranate Peel Phenolics into Ice-cream ........................................... 109 Buckwheat (Fagopyrum Esculentum Moench): Nutritional Components and Utilization in Food Industry................................................................................................................................................ 110 Inhibitory Effects of Pomegranate Seed Powder and Grape Seed Powder on The Formation Of Heterocyclic Aromatic Amines in Meatballs After Being Cooked By Charcoal-Barbecue................. 111 Liquid Chromatographic Determination of Sugar Content in Ozanated Apple Juice ........................ 112 Determination of Contents Fatty Acid, Lipophilic Vitamin, Phytosterol and Flavonoid in Golden Berry Fruit ..................................................................................................................................................... 113 Determination of Pharmaceuticals Residues in Drinking Water By SPE-GC/MS(SIM)..................... 114 Volatile Compounds of Black and Instant Tea Products..................................................................... 115 Aroma Compounds Of Gilaburu (Viburnum Opulus L.) During Repining Through Traditional Fermentation ....................................................................................................................................... 116 Researching of an Indicator for Cake Staling by Using GC-MS ........................................................ 117 The Extraction of Essential Oils by Using Subcritical Water Extraction System ............................... 118 The Effect of Different Biochemical Parameters of Some Honey Varities in Bitlis Region in Culture of Yeast .................................................................................................................................................... 119 9 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Detecting antibiotic residues in chicken and calves meat in Tehran by HPLC method..................... 120 Effects of Starch Type on Some Properties of Baked Foam Trays ...................................................... 121 The Effects of Various Supplementary Materials on the Properties of Starch Based Foam Plates .... 122 Application of Nanotechnology in Food Industry ............................................................................... 123 Food Nanoscience ............................................................................................................................... 124 Nanoencapsulation of Food Ingredients ............................................................................................. 125 Effect of Sunflower Oil Incorporation Into Edible Films Based on Whey Protein Isolates ................ 126 Development of Aromatic Dark Chocolate with Spices ...................................................................... 127 Implementation of HACCP System in Koumiss Production ................................................................ 128 Mycobiota and Occurrence of Toxigenic Fungi in Some Herbal Plants Applicable in Cosmetic Products .............................................................................................................................................. 129 The Investigation of Microbiological Quality of Pastırma Sold in Tokat Province ............................ 130 Application of HACCP for Traditional Sucuk Production .................................................................. 131 Antioxidant and Antimicrobial Activities of Olive Phenolics .............................................................. 132 Antimicrobial Activities of Olive Oil Phenolic Extracts Obtained from Six Olea europaea L. Cultivars ............................................................................................................................................................. 133 Incidence and Antimicrobial Resistance of Aeromonas hydrophila: A Major Infectious Aquatic Pathogen.............................................................................................................................................. 134 The Microbiological Properties of Tokat Bez Sucuks Produced with Various Meat:Fat Ratio During Chilled Storage .................................................................................................................................... 135 The Microbiological Evaluation of Tokat Bez Sucuks Produced with Different Starter Cultures ...... 136 Microbiological Quality of Spices Used in the Production of Sucuk .................................................. 137 The “Hurdles” Technology in Food Processing ................................................................................. 138 Determınıng of Volatile Oil Components and Antibacterial Activity of Prangos Ferulacea (L.) Lindl Species Which Located in The Basın of Lake Van............................................................................... 139 Microbial Quality and Spoilage of Minimally Processed Fruit .......................................................... 140 Study Of Biofilm Production and Resistance to Sanitizers of Staphylococcus aureus isolated from Milking Environments ......................................................................................................................... 141 Inhibitory Effect of Zatarıa Multıflora Boıss. Essential Oil on Growth and Enterotoxins C and E Production of Staphylococcus Aureus Atcc 29213 .............................................................................. 142 Effect of Mentha longifolia L. Essential Oil on Growth and Enterotoxins C and E Production of Staphylococcus aureus ATCC 29213 .................................................................................................. 143 Antimicrobial Effect of Rosmarınus offıcinais L. Essential Oil on Growth and Enterotoxins C and E Productıon of Staphylococcus aureus Atcc 29213 .............................................................................. 144 Antimicrobial Activities of Lactic Acid Bacteria Isolated From Fermented Sausages ....................... 145 Characterization of the Autochthonous Starter Culture Lactococcus lactis Ssp. Lactis 5K1 Isolated From Traditional Croatian Horsemeat Sausage ................................................................................. 146 10 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Thermal Inactivation of Staphylococcus aureus in Broth ................................................................... 147 Thermal Tolerance of Some Microorganisms in Mantı: Determination of D-values ......................... 148 Efficacy of an Eco-Active Packaging Against B. cinerea Growth and Its Effect on the Shelf Life Of Fresh Berries ....................................................................................................................................... 149 History of Probiotics ........................................................................................................................... 150 Characterization and Technological Potential of Lactic Acid Bacteria Isolated from Algerian Goat's Milk...................................................................................................................................................... 151 Bacteriological Study Of Cultured Silver Carp (Hypophthalmichthys molitrix) in Gilan Province, Iran ............................................................................................................................................................. 152 Clostridium difficile in Raw Meat And Meat Products Sold in Sakarya, Turkey ................................ 153 Microbiological Properties of Tokat Bez Sucuks Produced With Various Meat:Fat Ratio During Chilled Storage ................................................................................... Hata! Yer işareti tanımlanmamış. The Effects of Utilizing Sodium Nitrite on the Microbiological Properties of Bez Sucuks Produced With Different Fat Ratios .................................................................................................................... 155 Food Irradiation, A Technique for Preserving & Improving the Food Safety .................................... 156 Use of Lactic Strains Isolated From Algerian Ewe's Milk in the Manufacture of Yogurt ................... 157 Effect of Green Tea Extract on Survival of lactobacillus casei and Bifidobacterium lactis Microencapsulated with Alginate-Chitosan in Symbiotic Ice Cream.................................................. 158 Biogenic Amine Production by Microorganisms................................................................................. 159 Determination of Microbiological Quality of Chicken Meats Sold in Tokat Markets......................... 160 Effect of Ozonizer on Shelf-life of Fresh Mushrooms Stored in Different Types of Household Refrigerators ....................................................................................................................................... 161 Comparison of The Inactivation Efficiency of Two Direct Plasma Treatments on Model Food Systems ............................................................................................................................................................. 162 Overview of Zoonotic Foodborne and Waterborne Parasites............................................................. 163 Evaluation of The Antimicrobial Effect of Essential Oils Against Salmonella Serovar Typhimurium and Staphylococcus aureus in Minced Meat ....................................................................................... 164 Nutritional and Antinutritional Attributes of Underutilized Legumes, Adansonia Digitata, Albizia Lebbeck And Daniellia Oliveri Seeds .................................................................................................. 165 Flavonoids and Their Potential Health Benefits ................................................................................. 166 Synbiotic Effects of Probiotics And Prebiotics In Gastro-Intestinal Diseases .................................... 167 A Review on Berry Composition and Intestinal Effects in Humans .................................................... 168 Functional Food Development: Whey Drinks with Flaxseed Oil ........................................................ 169 Lutein and Zeaxanthin: Health-Friendly Nutrients ............................................................................. 170 Functinonal Brussels Waffle ............................................................................................................... 171 Functional Properties of Hazelnut Protein Concentrate .................................................................... 172 Steviol Glycosides; Functional Properties and Use in Food and Beverages ...................................... 173 11 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Whey Concentrate Addition on Functional Properties of Tarhana................................. 174 Textural Characteristics of Muffins Enriched with Prebiotic, Probiotic and Synbiotic ..................... 175 Effects of Oral L-Carnitine Supplementation on Human Serum Fatty Acid Composition in Healthy Subjects................................................................................................................................................ 176 Whey Proteins as a Potential Source of Bioactive Peptides ............................................................... 177 A Research on Some Biochemical Content of Goji Berry Fruit .......................................................... 178 Rosehip as a Source of Vitamin and Minerals .................................................................................... 179 Antioxidant Supplement in Obesity Treatment .................................................................................... 180 Influence of Maternal Alimentation on Outcome of Pregnancy at Khroub (Algeria) ......................... 181 Factors Affecting the Bioavailability of Carotenoids .......................................................................... 182 Evaluation of the Antioxidant Activity of Soy Oil Industry By-Product .............................................. 183 Chocolate as a Functional Food - Antioxidant Content of Chocolate ................................................ 184 Aflatoxicosis and Detoxification Methods ........................................................................................... 185 Sensory Profile of Gluten-Free Pasta Enriched with Wheat Germ..................................................... 186 Detoxification of Aflatoxins in Foods .................................................................................................. 187 Ochratoxin A Prevalence in White, Red and Dessert Wines ............................................................... 188 Opportunity of DON Toxin Reduce on Wheat Using Debranning Technic......................................... 189 Determination of Veterinary Drug Residues in Fish Tissue Samples ................................................. 190 Aluminium in Food Chain ................................................................................................................... 191 The Effect of Storage on the Colour Agent Content of Paprika Powders With Added Oleoresin ....... 192 Sensory Characteristics and Antioxidant Capacity of Red Raspberry Extract as a Preservative in Fruity Flavoured Beverages ................................................................................................................ 193 Biochemical Analysis of Some Honey Varieties in Ardahan Region in Culture of Saccharomyces cerevisiae ............................................................................................................................................. 194 A Review on Effective Safety Evaluation of Flavorings ...................................................................... 195 A Research on Determination of Meat and Meat Products Consumption Status and Consumer Preferences: The Case in University Staff........................................................................................... 196 A Research on Determination of Milk and Milk Products Consumption Status and Consumer Preferences: The Case in University Staff........................................................................................... 197 A Research on Determination of Egg and Honey Consumption Status and Consumer Preferences: The Case in University Staff ....................................................................................................................... 198 Influence of Conching Conditions on the Formation of Volatile Components in Dark Chocolate ............................................................................................................................................................. 199 Freshness Indicators For Food Sector -Marine Products- ................................................................. 200 Occurrence of Furazolidone Metabolite, 3-Amino-2-Oxazolidone (AOZ) Residue In Eggs Distributed In Mazandaran Province, Iran ............................................................................................................ 201 12 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of the Antibacterial Activity of Essential Oil of Quercus infectoria Leaves on Foodborne Pathogenic Bacteria ............................................................................................................................ 202 Some Physicochemical Properties and Fatty Acid Compositions of Cold Pressed Pumpkin Seed Oils ............................................................................................................................................................. 203 Health Related Constituents of Legumes: Anti Nutritional Factors or Bioactive Compounds ........... 204 Utilization of Bay Products in Food and Pharmaceutical Industry .................................................... 205 Microbial Population Associated to The Fermentation Process of “Negrinha De Freixo” Table Olives Produced In Portugal .......................................................................................................................... 206 Antibacterial and Antifungal Activity of Black Mulberry Juice During Processing ........................... 207 Contribuition for Physical Characterization of Carolino Rice ........................................................... 208 Glass Transition Temperature and Critical Water Activity of Spray-Dried and Freeze-Dried Sour Cherry Powders................................................................................................................................... 209 Knowledge, Attitudes and Practices Evaluation on Food Hygiene and Safety Among Perishable Food Handlers From a Hypermarket in Portugal ........................................................................................ 210 Influence of Storage Conditions and Type of Package on Some Properties of Walnuts ..................... 211 Migration Potentials of Nanocomposite Food Packaging Materials.................................................. 212 Controlling Permeability via Morphological Control: a Safe Approach for Food Packaging........... 213 Optimization of UV-C Processing Conditions for Cold Pasteurization of Lemon Melon Juice Blend ............................................................................................................................................................. 214 The Effects of Blanching Methods on Some Quality Parameters of Selected Frozen Green Vegetables ............................................................................................................................................................. 215 Effect of Vegetable Proteins on Physical Characteristics of Spray Dried Tomato Powders .............. 215 Influence of Storage Conditions and Type of Package on Some Properties of Walnuts ..................... 217 Migration Potentials of Nanocomposite Food Packaging Materials.................................................. 218 Controlling Permeability via Morphological Control: a Safe Approach for Food Packaging........... 219 Optimization of UV-C Processing Conditions for Cold Pasteurization of Lemon Melon Juice Blend ............................................................................................................................................................. 220 The Effects of Blanching Methods on Some Quality Parameters of Selected Frozen Green Vegetables ............................................................................................................................................................. 221 Effect of Vegetable Proteins on Physical Characteristics of Spray Dried Tomato Powders .............. 222 Influence of Different Processing Conditions on Polyphenol Content in Black Carrot Jams and Marmalades ......................................................................................................................................... 223 Cracked Green Table Olives Produced with Low NaCl Content ........................................................ 224 Physic-Chemical and Organoleptic Characterization of Fruit Jams of São Tomé and Príncipe ....... 225 Evaluation of Carotenoids, Phenolics and Ascorbic Acid Content of Differently Colored Tomatoes 226 Extraction of Anthocyanins from Red Cabbage .................................................................................. 227 Effect of Ecballium elaterium L. Extract on Shelf Life of Fresh Squeezed Orange Juice ................... 228 13 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Onion Juice Production for Food Industry ......................................................................................... 229 Effects of Ultrasound Application on Drying Process of Garlic ......................................................... 230 Effects of Storage on the Antioxidant Activities of Black Mulberry and Huckleberry Sherbets ......... 231 Effects of Cold- And Hot Clarification Methodson the Turbity and Anthocyanins of Pomegranate Juice ............................................................................................................................................................. 232 Enhancement of Oxidative Stability of Human Milk Fat Analogue with Rosemary Extract ............... 233 Investigation the Effects of Storage on the Physical Properties of White Cheese Powder Produced Using Whey and Maltodextrin ............................................................................................................. 234 CheeseCoat Project ............................................................................................................................. 235 Yogurt Derivatives ............................................................................................................................... 236 Some Clues for Modern Butter Industry .............................................................................................. 237 Milk Processing Techniques to Reduce Cow’s Milk Allergenicity ...................................................... 238 A Novel Technology for Improving Yoghurt Texture: Ultrasonication ............................................... 239 Effects of Somatic Cell Levels on Enzymatic Antioxidant Capacity in Bovine Milk and Cream ........ 240 The Sensory Evaluation of Strained (Torba) Yoghurt with Improved Functional Properties by the Addition of Some Medicinal and Aromatic Plants .............................................................................. 241 Milestone Equipments that Make Dairy Industry One of the Biggest Global Food Industry ............. 242 Specific Applications in Yogurt Production and Their Interpretations via Microbiology .................. 244 Technological Advances and Trends in Cheese .................................................................................. 245 Potential Applications of Camel Milk in Food Industry: From the Studies of Physicochemical Properties and Functionalities ............................................................................................................ 246 Evolution of Tree Different Screening Tests for the Detection of Beta- Lactams in Milk Production Chain ................................................................................................................................................... 247 Effect of Rosehip Powder on Oxidative Stability of Cooked Meatballs .............................................. 248 Effect of Pomegranate Peel Extract on Microbial and Oxidative Quality of Beef Meatballs ............. 249 Lactic Starter Cultures Used in Fermented Meat Product “Sucuk” ................................................... 250 Determination of Sorption Behavior of Pastırma ............................................................................... 251 Liquid Flavouring From Anchovy (Engraulis Encrasicolus) .............................................................. 252 Safety of Fish Products in Lithuania: Assessment of Histamine Levels .............................................. 253 Physicochemical and Microbiological Evaluations of Meat-Balls Produced with Adding Anthocyanin During Refrigeration ........................................................................................................................... 254 Determination of Sensory Quality and Nutritional Value Fish Balls Prepared from Comber (Serranus cabrilla), Thomback Ray (Raja clavata) And Piked Dogfish (Squalus acanthias) ............................ 255 Determination of Qualities of Nutritional Value and Sensory Rainbow Trout (Oncorhynchus mykiss) Fillets Prepared by Using Different Coat Material ............................................................................ 256 14 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Causes of Poultry Carcass Condemnation and Its Direct Financial Losses in 28 Abattoirs of Tehran Province, Capital of Iran, Iran (2009-2011) ...................................................................................... 257 Dry Aging Process of Meat ................................................................................................................. 258 Monitoring the Evolution Kinetics of Post Mortem pH in Poultry Breast According to Three Modes Slaughter ............................................................................................................................................. 259 Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based Image Analysis Technology of Anchovy (Engraulis engrasicholus) Marinades Prepared with Different Cooking Techniques ............................................................................................................................ 260 Production of Bacterial Cellulose and Use in the Food Industry ....................................................... 261 Enzymatic Production of 2-Monoacylglycerol from Olive Pomace Oil .............................................. 262 Synthesis of 2-Monoacylglycerol with Enzymatic Hydrolysis Using Porcine Pancreatic Lipase ....... 263 Enzymatic Xylose Release from Pretreated Tobacco Stalks ............................................................... 264 Depolymerization of Glucomannan Based Salep Biopolymer with Pullulanase: Optimization of Processing Variables Using Response Surface Methodology ............................................................. 265 Pirogallol Production by Lactobacillus plantarum Strains ................................................................ 266 The Effects of Oak Chips Treatment and Other Storage Conditions on Quality of Karalahna Wines 267 Studying of Growth Properties of Nutrient Mediums on the Basis of Fermentative Hydrolyzate From Sub-Standard Eggs for the Biotechnological Purposes ...................................................................... 268 Cold Pressed Oil Cakes Utilization..................................................................................................... 269 Screening for Extracellular Enzymes in Halophilic Aerobic Strains Isolated from Ezzemoul Sebkha 270 Technological Properties of Yeasts Isolated from Table Olives Fermentations ................................. 271 Botrytis cinerea in Wine Technology .................................................................................................. 272 Fed-Batch Production of Polygalacturonase Using Aspergillus Sojae in Serial Bioreactor System . 273 Production of Polygalacturonase with a Food Industry Residue in SSF of Aspergillus sojae ... 274 Molecular Identification and Characterization of the Indigenous Saccharomyces cerevisiae Gl15 Strain Responsible of Traditional Plum Juice Fermentations............................................................. 275 Determination of the Meat Kinds Used in Meat Products By PCR Method in Iran ........................... 276 Production and Purification of Polygalacturonase from A. sojae and Its Application in Grape Juice Maceration in Comparison with Commercial PGzymes ..................................................................... 277 Study of the Pectolytic Pool Produced by Aspergillus sojae in Submerged Cultures with Orange Peel ............................................................................................................................................................. 278 Evaluation of Enzymatic Pectin Extraction by a Recombinant Polygalacturonase (PGI) From Apples and Pears Pomace of Argentinean Production and Characterization of the Extracted Pectin .......... 279 Viability of Lactobacillus acidophilus NRLL-B 4495 in Whey Protein-Pullulan Microcapsules Under in Vitro Gastrointestinal Conditions ................................................................................................... 280 Detection of Adulteration in Olive Oil by Near Infrared Spectroscopy and Chemometric Methods .. 281 Characterization of Olive Oils From Karaburun Peninsula of Turkey............................................... 282 15 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Process Conditions on the Quality of Olive Oil From Edremit/Ayvalik and Memecik Olive Varieties .............................................................................................................................................. 283 Evaluation of the Alteration Degree of Rapeseed Oil and Rapeseed-Sunflower Mixture During Repeated Frying .................................................................................................................................. 284 Comparative Evaluation of the Aroma Compounds in Turkısh Olive Oils From Different Geographic Origin By GC‒MS And GC‒FID Technıques ..................................................................................... 285 Investigation of Effect of the Addition of Olive leaf and Clove extract mixture on the Sun Flower Oil During Repeated Deep Frying of Potatoes ......................................................................................... 286 Comparasion of Physico-Chemical Properties Obtanied By Cold Press Technique of Hulled Pumpkin Seed Oil and Un-Hulled Pumpkin Seed Oil ........................................................................................ 287 Determination of N-P-K Effect on Mineral Contents of Grain and Fatty Acid Composition of Corn Oil ............................................................................................................................................................. 288 Flaxseed as Functional Ingredient in Bakery Products and Cereal Based Foods.............................. 289 The Effect of Functional Ingredients on Bread Quality ...................................................................... 290 Numerical and Experimental Investigation of Temperature Distributions of Cake During Baking ... 291 Effects of Stale Bread Flour on Some Physicochemical, Sensory Properties and Textural Characteristic of Wheat Chips ............................................................................................................ 292 A Traditional Dessert: White Baklava ................................................................................................ 293 A Traditional Turkish Tarhana With Cornelian Cherry ..................................................................... 294 Characterization of Some Types of Traditional Algerian Couscous ................................................... 295 The Comparison of Some Instrumental and Sensory Values of Tarhanas Prepared by Different Ratios of Paprika Pomace .............................................................................................................................. 296 Evaluation of the Alveolar Structure of Bread Dough by Image Analysis ......................................... 297 Starch Properties of Wheat Flour Samples, with or without Grape Powder Substitution, and Their Products .............................................................................................................................................. 298 Optimization of HPMC and Xanthan Gum for a Gluten-Free Formula With Rice and Field Bean in Bread-Making...................................................................................................................................... 299 Production of Pogaca from Refrigerated Dough ................................................................................ 300 Development of Technology for Antidiabetic Bakery Products .......................................................... 301 Energy and Exergy Analysis of a Bread Production Plant ................................................................. 302 Effect of Substitution of Sugar Alcohols and a Rare Sugar on HMF and Antioxidant Property of Biscuits ................................................................................................................................................ 303 Rheological, Physical and Sensorial Evaluation of Cookies Supplemented With Dairy Powders ..... 304 Effect of Different Flour Blends on Some Properties of Gluten-Free Cakes ...................................... 305 Usage of Mixolab to Predict Breadmaking Quality of Different Flour Blends Containing Resistant Starch and Wheat Fiber ...................................................................................................................... 306 Development of a Method Highlighting in Different Nature of Couscous Agglomerates .................. 307 16 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Highlighting Hydrophobic Interactions in Bread Wheat Doughs Using Sodium Dodecyl Sulfate ..... 308 Effects of Apple Pomace Powder Addition on Gluten-Free Batter and Cake Properties ................... 309 The Influence of Germination Process on Phenolic and Flavonoid Content of Brown and Yellow Flaxseed (Linum usitatissimum L.) ..................................................................................................... 310 The Effect of Germination Process on SDG lignan, Total Fat and Fatty Acids of Brown and Yellow Flaxseed (Linum usitatissimum L.) ..................................................................................................... 311 Effect of Different Processes on Phytic Acid Content of Whole Buckwheat Flour ............................. 312 Effects of Drying Methods on the Physicochemical Properties of Oghono Mix (Irvingia gabonensis) ............................................................................................................................................................. 313 A Review of Application of Pulsed Electric Field in the Production of Liquid/Semi-Liquid Food Materials ............................................................................................................................................. 314 A Review Based On The Relationship Among Drying, Curve Fitting And Mathematical Models In Food Systems ....................................................................................................................................... 315 Production of Hibiscus Paluze and Determination of Some Properties ............................................ 316 The Effect of Pretreatments on Air Drying Characteristics of Persimmons ....................................... 317 Convective Drying Of Onion Slices..................................................................................................... 318 The Effects of Ultrasonication on the Rheological Properties of Red Beet Root Juice ...................... 319 Ohmic Tempering of Frozen Kiwi Puree............................................................................................. 320 Two Phases Flows In Food Processing............................................................................................... 321 Mathematical Modelling Of Infrared Surfacecooking Applied To Meatballs Pre-Cooked Ohmically 322 Radio Frequency Applications In Food Industry ................................................................................ 323 Phenolic Compounds Of Rotary Force Air Dried Apple Chips .......................................................... 324 Effect of Ultrasound Pretreatment on Drying Kinetics of Carrot ....................................................... 325 The Effect Of Electrical Pretreatments Applied By Contacted And Contactless Modes On Osmotic Dehydration Rate Of Apple Slices ....................................................................................................... 326 Application of Static Electrical Field in Food Systems ....................................................................... 327 Application of Radio Frequency Heating for Extending Shelf Life of A Packaged Bakery Product .. 328 Simulation of Heat Transfer for Tomato Paste in Semi Rigid Aluminum Package ............................. 329 Heat Transfer Modeling of Canned Apple Puree in Semi-rigid Aluminum Based Packaging ............ 330 Determination of the Freeze Drying Kinetics of Persimmon (Diospyros kaki L.) Puree .................... 331 Inactivation Kinetics of Pectin Methylesterase Under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice ................................................................................................... 332 Comparison of Homogenization Method for Microencapsulated Extra Virgin Olive Oil Powder Properties ............................................................................................................................................ 333 Ultrasound Pre-Treatment Of Carrot Slices And Effects On Drying Rate Andquality Parameters ... 334 Antimicrobial Effect of Pomegranate Seedflour on Staphylococcus aureus ....................................... 335 17 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Entrapment of Cellulose Degrading Endoglucanase from B. licheniformis KIBGE-IB2 within the Microenvironment of Calcium Alginate Beads for Bioindustrial Application .................................... 336 Medıcal And Aromatıc Important Plant Tarhun (Artemisia dracunculus L.) ..................................... 337 Effects of Zataria Multiflora Boiss. Essential Oil, Nisin, pH and Temperature on TTD of Vibrio Parahaemolyticus ATCC 43996 .......................................................................................................... 338 Effect Of Zataria multıflora Boıss. Essential Oil, pH and Temperature On Thermostable Dırect Haemolysın Production Of Vibrio parahaemolyticus ATCC 43996 ................................................... 339 18 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Food Extrusion-Why it Matters and What is New? Syed Rizvi Cornell University, New York, USA [email protected] Abstract Conventional extrusion consists of a complex set of unit operations at work inside the extruder barrel. During the process, a heterophase mixture of often incompatible biopolymers (starch and proteins) is mixed, kneaded, plasticized, conveyed, cooked and sheared. The mixed melt, as it exits through a foaming nozzle, is shaped and coarsely puffed by rapid conversion of superheated liquid water to steam. Subsequently, the anisotropic structure of the extrudate is fixed into a glassy state by cooling and drying. The steam puffing process involves extrusion at low-moisture (<22 wt %) and high-shear conditions, since the energy for the required temperature increase is obtained via viscous dissipation of motor power into the dough. Today, many commercial products including breakfast cereals, snacks, baked goods, confectionary products, pet foods are manufactured using extruders. However, at inbarrel moisture content below 27 %, several severe disadvantages become apparent. These include degradation of starch and production of undesirable dextrins as a result of high shear energy input, increased losses in vitamin and amino acid bioavailability, and costly barrel and screw wear. Attempts to extrude formulations with heat sensitive ingredients like fruits & vegetables and their by-products have also not been successful in creating consumer acceptable cellular architecture in the final product. This lack of structure-texture relationship and retention of heat sensitive micronutrients continue to be a challenge in converting a line of “fun-for-you” foods to “good-for-you” line of products. Supercritical fluid extrusion (SCFX) is an elegant new process developed at the cutting-interface of supercritical fluid and conventional extrusion technologies. Based on the commonality of high pressures between the two processes, it uses supercritical carbon dioxide (SC-CO2) as a plasticizer and a blowing agent, enabling the formation of expanded structures at lower temperatures (<100°C) and low shear. In addition, a distinguishing feature of the SCFX process is that the amount of dissolved SC-CO2 and the rate of pressure drop can be manipulated by adjusting the operating conditions and thereby the cell size, cellular density and product expansion can be varied to produce novel products having a wide range of cell architecture, mechanical properties (texture) and encapsulated flavor and bioactives. It also offers a new platform for delivery of nutritionally superior products to address the dietary needs of targeted populations and micronutrient malnutrition, a global public health problem. This presentation will focus on the principles and practices of SCFX. Major design considerations, uniqueness of process variables and how their exploitation can help realize new product characteristics not attainable by other processes will be discussed. Basic features and unique system configurations for the process along with product characteristics will be highlighted. Examples of how the process can be designed to generate a bioactives delivery system of commercial utility will also be presented and discussed. Keywords: Extrusion, Micro-nutrients, Super-critical, Fortification 19 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Emerging Natural Antimicrobial Peptides for Food Applications and Beyond Ahmed Yousef Ohio State University, Ohio, USA [email protected] Abstract New natural and effective antimicrobial agents are introduced to address these rising concerns. Although plants (and animals) can serve as good sources for such antimicrobials, microorganisms, surprisingly, are most reliable source! Nisin, for example, is an antibacterial bacterial metabolite. Despite its many shortcomings, nisin represents a promising category of natural antimicrobial peptides known as lantibiotics. Lipopetides represent another category that includes potential food preservatives and some potent antibiotics suitable for treatment of infections. The line dividing food preservatives and antibiotics are becoming less and less defined. Some antibiotics are currently used in food as antifungal agents. Additionally, some of the newly-discovered antimicrobials could be equally useful if used as food preservatives or antibiotics. With more bacterial genomes are sequences and becoming public, and considering advances in metagenomics, discoveries of new natural antimicrobials are likely to rise. If regulatory hurdles facing the introduction of new antimicrobials in food and medicine are eased, shortage of preservatives and antibiotics can be overcome. Keywords: Preservatives, Antimicrobials, Peptides, Antibiotics, Pathogens, Spoilage microorganisms, Bacteria 20 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Advanced Methods for the Sterilization of Food Gustavo Barbosa-Canovas Washington State University, Washington, USA [email protected] Abstract Conventional thermal processes have been very reliable to offer very safe sterilized food products but some of them are of questionable overall quality. Flavor, aroma, texture, among other attributes, are significantly affected during those processes. To reduce the degradation of those quality attributes, alternative approaches to sterilize foods have been explored in the last few years. Nonthermal technologies such as pulsed electric fields, high pressure, ultraviolet have been also studied in depth and it is well known they are not capable to sterilize foods unless they are combined with other stress factors such as heat. In other words, most of the new strategies to sterilize foods rely on using thermal approaches but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as FDA, but additional work needs to be done in order to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies to sterilize food include Pressure Assisted Thermal Sterilization (PATS), Microwaves, Advanced Retorting. This presentation deals with fundamental and applied aspects of these new and very promising approaches to sterilize foods. Keywords: food sterilization, pressure assisted thermal sterilization (PATS), advanced retorting 21 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization of yeast flora of ‘Hurma’ olives grown in Karaburun Peninsula in Turkey using molecular methods Canan Canal, Banu Ozen, Ayşe Handan Baysal Department of Food Engineering, Izmır Institute of Technology, Izmir, Turkey [email protected] Abstract Among the olive varieties in Turkey, Erkence type, especially grown in Karaburun Peninsula/Izmir has the characteristic of losing its bitterness on the tree throughout its maturation period and naturally debittered olive is called as Hurma olive. Previous results have demonstrated that the complex internal transcribed spacer (ITS) regions (non-coding and variable) and the 5.8S rRNA gene (coding and conserved) are useful in measuring close fungus phylogenetic relationships using molecular techniques which are rapid, more precise and exhibit greater interspecific differences. The purpose of this study was to identify yeast flora of Hurma olive and leaves during its debittering phase using molecular methods. For this aim, Hurma (HO) and Gemlik (GO) olives, olive leaves of both olive types (HL, GL) and air samples (A) were collected from trees in Karaburun Peninsula and its close area during the maturation period of 2011 and 2012 harvest years. The microbiological analyses were performed in order to monitor the change of yeast flora of olive samples. As a result, totally 48 yeast isolates from the samples of 2011 including; 29 (60.4%) HO, 9 (18.8%) HL, 3 (6.3%) GO and 7 (14.6%) GL and 146 yeast isolates from the samples of 2012 including; 26 (17.8%) HO, 1 (0.7%) olives did not turn to Hurma (Erkence), 57 (39%) HL, 19 (13%) GO, 38 (26%) GL and 6 (4%) A were identified by molecular methods (ITS PCR) followed by sequence analysis. As a conclusion, Metschnikowia, Aeurobasidium, Candida, Cryptococcus and Rhodotorula are common yeasts identified in both years. Keywords: hurma olive, yeast, characterization, molecular techniques, ITS-PCR 22 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microbiological and Physico-Chemical Properties of Koruk (Unripe Grape) Products Nilgün ÖNCÜL, Şeniz KARABIYIKLI Gaziosmanpaşa University, Faculty of Engineering and Natural Science, Department of Food Engineering, 60000, Tokat, TURKEY [email protected] Abstract Koruk, is the name of unripe grape with a sour taste, can be processed into various products such as verjuice and sour grape syrup. These products have been used as acidifying and flavoring agent for traditional meals, salads and appetizers, gain popularity recently cause of decreasing demand of the consumers on natural foods. In this study, it was aimed to detect some physico-chemicaland microbiological properties of koruk products. Five verjuice and five sour grape syrups were analyzed for total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), lactic acid bacteria (LAB), total coliform, fecal coliform, Escherichia coli, Staphylococcusaureus, Bacillus cereus, Clostridium perfringens, yeasts and moulds. The presence of E.coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated.pH, water activity (aw), soluble solid content, colour (L,a,b) values, titratable acidity,totalsugar and phenolcontent were analyzedto determine the physico-chemical properties. Total coliform, fecal coliform, E. coli, S.aureus, B.cereus, C.perfringens, E.coli O157:H7, L.monocytogenes and Salmonella spp. were not detectedin any of the samples. TMAB, TPAB, LAB, yeasts and moulds were counted just forone sample.The mean of the values of physico-chemical parameters were: pH 2.41, aw 0.97, soluble solid content 5.63, L value 62.65, a value -1.66, b value 32.56, titratable acidity 3.83and total phenolcontent 473.96 mg/l. It was detected that the unripe grape products could be assumed as microbiologically safe for consumption. However, antimicrobial capacity should be investigated for probable contaminations and positive health claims should be proved in the further studies. Keywords: Koruk, verjuice, microbiological profile, physico-chemical properties 23 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Inactivation of Escherichia coli in black mulberry juice under pulsed sonication and continuous thermo-sonication treatments Cüneyt Dinçer, Ayhan Topuz Akdeniz University, Dept. of Food Engineering Antalya 07058 Turkey [email protected] Abstract Thermal pasteurization has been widely used to achieve 5 log reductions in microbial population in the production of juices. However, this thermal method adversely affects sensorial quality and nutritional value of the final products. These drawbacks require alternative minimal processing methods. Ultrasound is among the promising alternative methods to ensure safety while providing improved food quality. In this study, affect of pulsed sonication and continuous thermo-sonication treatment on inactivation of Escherichia coli ATCC 25922 in black mulberry juice was investigated at different acoustic energy densities (AED) (0.86, 1.26 and 1.63 W/mL) and different temperatures (30, 40 and 50 ºC). The inactivation data was evaluated with five selected kinetic models (First order, Weibull, log-logistic, biphasic linear and modified Gompertz) with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with Weibull model followed by biphasic linear and first order models. Therefore kinetic parameters of the inactivation were estimated in these models. Inactivation efficiency increased as increasing AED and temperature in the pulsed sonication and continuous thermo-sonication treatments, respectively. Five log reduction of the E. coli in black mulberry juice required at least 14.10 min by the pulsed sonication at 25 °C and 1.63 W/mL AED or 10.45 min by continuous thermo-sonication at 50°C. Keywords: ultrasound, kinetics modeling, black mulberry juice, E. coli 24 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Non-thermal atmospheric plasmas for food decontamination Uta Schnabel1, Rijana Niquet1, Oliver Schlüter2 and Jörg Ehlbeck1 1 2 Plasma-Bio-Engineering, Leibniz Institute for Plasma Science and Technology, Greifswald, Germany Horticultural Engineering, Leibniz Institute of Agricultural Engineering Potsdam-Bornim, Potsdam, Germany [email protected] Abstract Gentle sanitation of fresh fruits and vegetables is highly demanded since especially produce that is eaten raw increases the risk of food borne illnesses. Last outbreaks were the EHEC (enterohemorrhagic Escherichia coli) epidemic 2011 in Western Europe, especially Germany, infestation of meat by Listeria monocytogenes and 2012 the largest known outbreak of foodborne gastroenteritis in Germany by Noroviruses in frozen strawberries. Currently used disinfection or sanitation methods for fresh fruits and vegetables lack antimicrobial effectiveness, but are high in costs, water consumption or chemicals. Non-thermal atmospheric pressure plasma offers a promising opportunity for the preservation of fresh food. The antimicrobial effects of plasma are well-known and investigated. [1] However, the diversity of plasma types and sources as well as the complexity of plasma chemistry and a variety of food (size, surface, and composition), each need is specific and requires individual adaptation. Depending on the used plasma source, treatment time, microorganism and specimen, reduction rates greater than 6 log were achieved. [2-5] The product safety must be increased without affecting the product quality. Sensory examinations showed only little influences on texture, appearance and odor.The advantages of plasma and the generated microbicidal compounds which led to high microbial inactivation on specimens offer a wide rage of possible uses along the whole value chain. Besides the scientific work, networking is essential for this kind of interdisciplinary research in order to include the industrial requirements successfully. Acknowledgement: This work is supported and financed by the Federal Ministry of Food, Agriculture and Consumer Protection of Germany (project funding reference number:2816300707 (FriPlas); 2815407910 (LeguAN)), the Federal Ministry of Education and Research (project funding reference number: 13N12428 (SafeFresh)) and the Federal Ministry of Economics and Technology (project funding reference number: 16KN017402 (ZIM-network: Plasma4Food)). Keywords: Decontamination, Non-thermal atmospheric pressure plasma, Food processing. 25 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production Principles and Market Assessment of Natural Flavourings Murat Yasa Aromsa, Gebze, Kocaeli, Turkey [email protected] Abstract The presentation will focus on the following topics: The definition of the flavourings and the key components of natural flavourings. Differences in classification of natural flavouring in EU and Turkey. Basic principles of production of natural flavouring ingredients: the origin of the source material, the identification in nature, the natural processes. Industry structure and global new product development. Market assessment of natural flavourings in Global and Turkey. Keywords: flavouring, flavour, ingredients 26 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Information Pollution and Food Industry Metin Yurdagül MÜMSAD, Turkey Abstract During recent years, nutrition has become one of the trending topics both in our country and in the world. Nutrition being so popular has brought along information pollution in this area. Arguments brought forward by experts or nonexperts lead to confusion and nutrition stress within the public. Culinary Products and Margarine Industrialist Association has been performing communication efforts since 2008 in order to prevent information pollution and for accurate and evidence based scientific information to reach the customer. Within the scope of these efforts, panels, meetings and presentations are being held with the contribution of academicians from various disciplines, particularly nutritionists. Established in 2004, MÜMSAD gathered industrialists consisting the leading companies of culinary products, herbal tea and margarine sector under one roof. Product categories within MÜMSAD are powdered dessert, frozen food, herbal tea and fruit tea, ready soup and margarines. MÜMSAD shares scientific information regarding all these categories within itself both with experts and consumers through different communication channels. Margarine is a 145 year old product. Technology, science, culture and social life have changed at an unprecedented pace during these past 145 years. Margarine industry has been following these changes and progress. 145 year old margarine is being produced as a modern product which differentiates greatly in comparison to past years. However, margarine is evaluated as it was before with all the misinformation and this information pollution influences the consumers negatively. Today in Turkey, margarines are produced purely from vegetable oil, hence does not contain cholesterol, or trans fatty acids, and consist SAFA rate as low as olive oil (both 15-16%), and cause 30-40% less calories than the same amount of liquid oil. American Heart Association and European Society of Cardiology suggest this margarine as an alternative in their recent guidelines. This is today’s margarine, meaning the modern margarine. Another category where information pollution increases is ready soup category. There is misinformation suggesting that a longlasting packaged product contains preservatives. However, as ready soup is being prepared, fresh vegetables are being dried with water activities as low as 0.2% and powderized. This dried mixture is being packed in a three layered preservative package against light, heat and moisture. In other words, preservative ingredients are not required for ready soup to be longlasting, production procedures provide long life. Moreover, food codex does not permit the use of preservatives. Perceptions of consumers and reality differ in margarine and ready soup categories. Nowadays, “perception” is the most important factor in decisionmaking. People make decisions based on their perceptions. Even if you do the best job, produce the best quality product, communicate your product in the most proper way, if your product is perceived as distinct from what it really is, it is impossible to reach the targeted result. It is the responsibility of experts, those who are acknowledged about the subject, those who acquired that subject as a profession to inform the people and help them perceive the reality. It is as crucial to be able to learn how to tell the matter and improve themselves as to know it by heart. Unless food engineers and nutritionists do something about nutrition and food subjects, information pollution on this area will continue. Misinformation by nonexperts will be spread out. Therefore, all professions interested in food sector should form an “information and force union” against speculations. 27 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Hot Air Frying of Fresh and Frozen Finger Potatoes in Domestic Ovens and Its Effects on Various Quality Parameters Bengül Asar1,2, , Gürbüz Güneş1, Haluk Karataş3 1 Istanbul Technical University, Faculty of Chemical&Metallurgical Engineering, Food Engineering Department, Maslak, Istanbul – TURKEY 2 Arçelik A.Ş., Cooking Appliances Plant, R&D Department, Yukarı Soku Mahallesi Arçelik Sokak No:1 14300 Bolu – TURKEY 3 Arçelik A.Ş., R&D Directorate, Ankara Asfaltı Yanı 34950 Istanbul – TURKEY [email protected] Abstract The objective of this research was to study the effects of hot air frying of fresh and frozen finger potatoes on color and texture changes, moisture, oil and acrylamide content using Response Surface Method (RSM). Hot air frying was performed using a frying accessory in a domestic oven. The effects of frying time and frying temperature on color (Hue angle), hardness, fracture force, moisture, oil and acrylamide contents of the fried samples were evaluated. As the frying time increased the hue angle and the hardness of fried fresh and frozen potatoes increased. Frying time also increased the fracture force and the oil content of the fried fresh potatoes but not that of frozen potatoes. The moisture content decreased with increasing of frying time for fresh and frozen potatoes. Frying time and temperature increased the acrylamide content of both fried fresh and frozen potatoes. The acrylamide content of the fried samples were in the range of 128-368 µg/kg for the fried fresh potatoes and 21244µg/kg for the fried frozen potatoes. The oil content of the fried samples were in the range of 0.92.2%for the fried fresh potatoes and 5.6-8.1% for the fried frozen potatoes. These values are comparable with deep fat fried samples were 833 µg/kg acrylamide content and 14.4%oil content for the deep fat fried fresh potatoes; 480 µg/kg acrylamide content and 23.2% oil content for the deep fat fried frozen potatoes. Keywords: Hot air frying; finger potato; quality; acrylamide; oil 28 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Methods for evaluation of pulsed electric field treatment effect on onion`s cell membrane integrity Seda Ersus Bilek1, Diane M. Barrett2, Mecit H. Oztop3, Michael J. McCarthy2, Maria E. Gonzalez4 1 Food Engineering Department, Ege University, Izmir, Turkey 2 University of California, California, United States 3 Middle East Technical University, Ankara, Turkey 4 University of Concepcion, Chile [email protected] Abstract Cell rupture is essential for optimal process design before extraction and drying of plant tissues. It is critical to explain overall changes caused by PEF on the structure of plant tissue at a cellular level in order to optimize the quality of PEF processed foods. Hence, three different methods, neutral red staining, ion leakage and 1H-NMR Relaxometry were utilized to determine the effect of pulsed electric field treatments with different electric field strengths and variable number of pulses on Don Victor onion (Allium cepa L.) tissues present in a 3 mm thick piece. Neutral red staining of onion tissues is used for visualizing the viability of plant cells by estimation of cell viability since penetration of the dye into the tissue depends on the integrity of the cell membranes. Ion leakage rates increased gradually due to transfer of ionic species from intracellular spaces through extracellular spaces as a result of PEF induced permeabilization of membrane. Ion leakage changes started to occur at 200 V/cm electric field strength for 10 and 20 pulse applications. At E≥267, ion leakage changes were found significantly higher (p<0.05). Changes started to occur at 133 V/cm when the pulse number was increased to 100 pulses. At E≥200, ion leakage changes were significant (p<0.05). At 167 V/cm electric field strength treatment cell rupture was not observed however ion leakage increased and air spaces around cell walls disappeared, most likely due to changes in cell membrane permeability. Irreversible cell rupture occurred at 333 V/cm. Ion leakage values and ruptured cells count was increased with increasing pulse number. 92.2±5.9 % of the onion cells were ruptured after 333 V/cm and 100 pulse treatment. 1H-NMR experiments were also performed to determine the proton relaxation components (T2 distributions) of the PEF treated onion samples and to obtain cell damage information nondestructively. The 1H-NMR experiments were performed by using CPMG (Carr-Pullcell-Meiboom Gill) sequence. Five different proton relaxation components were observed and change in the two components regarding different proton environments with the largest T2 for different treatment conditions gave very high correlations with ion leakage results (R2=0.88 to 0.95) indicating that T2 distributions can be used to obtain cell membrane integrity in PEF treated samples.1H-NMR proved to be an effective method for quantification of cell membrane rupture in onions. Keywords: Pulsed electric field, Cell membrane integrity, Ion leakage, Microscopy, 1H-NMR relaxometry 29 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Influence of Post-Harvest PL Irradiation on Chemical-Physical andAntioxidant Properties of Tomato During Storage Gianpiero Pataro1, Mertcan Sinik2, Giovanna Ferrari1,2 1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132 - 84084 - Fisciano (SA), Italy, 2ProdAl scarl, University of Salerno (Italy), Via Ponte don Melillo, - 84084 - Fisciano (SA), Italy [email protected] Abstract In this work, the effect of Pulsed Light (PL) treatment on quality and antioxidant properties of tomato fruits intended for fresh consumption was investigated. Tomatoes harvested at the immature green stage were exposed to PL treatments at different distances from the lamp source (12.1 and 16.5 cm) and energy dosages (1-12 J/cm2). Treatments were also caried out by delivering the same energy dosages in a single step or by multistep treatments. Treated and untreated samples were allowed to ripen at room temperature for up to 21 days. The effects of light treatments on the colour, pH and °Brix as well as on the levels of lycopene, total carotenoids, phenolic compounds and antioxidant activity were evaluated through storage and compared with those of untreated samples. Results indicate that pH and °Brix of all tomato samples were not significantly affected by light treatments and remained almost the same throughout storage. The skin colour of untreated and exposed fruits changed significantly from green to red during storage period, with no appreciable influence of the light treatments. However, the exposure of tomato fruits to PL treatments of higher dosages enhanced markedly the antioxidant properties of tomatoes during storage, with the treatments carried out in a single step and at the higher distance being the most effective ones. The content of lycopene, total carotenoid, total phenolic compounds and antioxidant activity increased up to, respectively, 5.8, 2.5, 1.3, and 1.4 fold when compared with the untreated samples. These reults suggest that post-harvest PL irradiation could be a fast and effective method to increase the level of certain bioactive compounds without inducing significant changes to the physical properties of tomatoes during storage. Keywords: Tomato, Post-harvest Pulsed light, Lycopene, Total carotenoid, Phenolic compounds, Antioxidant activity, Colour, pH, °Brix 30 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Degradation of Ascorbic Acid in Strawberry Juice Concentrates During Storage at Various Temperatures Sevgin Dıblan1, Ahmed Menevseoğlu2, Meltem Türkyılmaz3, Mehmet Özkan4 1 Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Turkey 2 Department of Food Science & Human Nutrition, Michigan State University, United States 3 Institute of Food Safety, Ankara University, Turkey 4 Department of Food Engineering, Faculty of Engineering, Ankara University, Turkey 1 [email protected], [email protected] Abstract In this study, the changes in ascorbic acid (AA) and total polyphenol content (TPC) as well as antioxidant activity (AOA) of strawberry juice concentrates (SJCs) were monitored during storage at – 25°C, 4°C, 10°C and 20°C. AOA was analyzed by ABTS method and the results were expressed as “TEAC” (trolox equivalent antioxidant capacity). TPC was measured spectrophotometerically using the Folin Ciocalteu method and the results were expressed as “gallic acid equivalents”. The polyphenols were identified by HPLC. The degradation of AA and polyphenol, and reduction in AOA were fitted to the first-order reaction kinetic models during the storage of SJCs samples. As expected, the degradation of AA was accelerated with increasing storage temperatures. Half-life periods (t1/2) for AA degradation in SJCs were 182, 174 and 50 days at 4°C, 10°C and 20°C, respectively. Higher t1/2 values were found for the degradation of AOA and TPC, i.e. 251 and 430 days at 20oC, respectively. The high t1/2 values clearly indicate that AOA and TPC did not significantly decrease during the storage of SJCs samples. Similarly, chemical composition of SJC almost unchanged during 240 days of storage at –25°C. Since strawberries are very good sources of antioxidant for the inhibition of free radicals due to their high AA and TPC, strong correlations between AA with AOA (r=0.879), and TPC (r=0.843) were found in SJC samples during storage. Results from this study showed that AA degradation never stops but slows down, even though the SJC samples are stored at cold temperatures (4°C). Therefore, SJC samples should be kept at refrigerated temperatures, more preferably subfreezing temperatures, to minimize the degradation of AA. Keywords: strawberry juice concentrate, ascorbic acid, polyphenol, antioxidant activity, degradation. 31 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Textural Properties of High Hydrostatic Pressure Processed Vegetable Based Products Sven Karlović, TomislavBosiljkov,Damir JežekMladen Brnčić,BrankoTripalo, FilipDujmić, Croatia Faculty of Food Technology and BiotechnologyPierottijeva 6 Zagreb 10000 Croatia [email protected] Abstract High pressure processing is expanding technology in the food industry, especially in production of juices, meat and vegetable based products. In the production of vegetable based products, main use of this technology is to substitute thermal pasteurization and preserve nutritional and sensory properties of fresh vegetables, while prolonging shelf life. Due to extreme hydrostatic pressures in range of 100 to over 1000 MPa, this kind of method may lead to quality loss in structural, textural and sensory characteristics of final products. Aim of this research is to analyze most important mechanical properties of some brined vegetable products (pickled cucumbers, bell peppers and cauliflower) before and after pasteurizing using standard thermal processing or high pressure processing (300 – 800 MPa, 7 min). Hardness, elasticity, adhesivity and chewiness were chosen as key factors which have influence on consumer perception of texture and measured using blade set or cyllindrical probe installed on instrumental texture analyser. The results showed that hardness of all samples slightly but with statistical significance decrease with increase in pressure (up to 8.5 %). There is also increase in elasticity (up to 11.2 %), measured using both selected methods. Mastication work and chewiness are practically unchanged for all samples processed using high pressures. However, thermally processed samples show significant increase in hardness and decrease in elasticity, possibly due to water loss, physical as well as chemical changes during processing. This also led to changes in chewiness. When compared with results obtained for fresh samples, it is evident that high pressure processing products have considerably better texture than thermally processed ones. Keywords: high hydrostatic pressure, textural analysis,vegetables 32 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Lipid-Based Delivery Systems for Poorly Soluble Phenolic Compounds to Enhance Their Cellullar Antioxidant Activity Mariarenata Sessa1, Giovanna Ferrari1,2, Rong Tsao3, Francesco Donsi1 1 Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy 2 ProdAl scarl, Competence Center on Agro-Food Productions, University of Salerno, via Ponte don Melillo,84084 Fisciano (SA), Italy 3 Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9 [email protected] Abstract Different poorly soluble phenolic compounds, such as resveratrol, curcumin and grape marc extracts, were encapsulated in lipid-based delivery systems with a lipid core made of a mixture of food fats and amphiphilic compounds. Initial screening by pseudo-ternary phase diagrams served to select those formulations, which, based on food-grade compounds, were suitable to efficiently disperse in aqueous phase the phenolic compounds, as well as to be reduced by high pressure homogenization at nanometric size. Physicochemical stability was evaluated under accelerated aging (high temperature and UV light exposure), as well as during simulated gastrointestinal digestion. Antioxidant activity was assessed at different stages of digestion by chemical assays and by an improved cellular assay, to measure exclusively the residual activity of bioactive compound that penetrated inside Caco-2 cells. The lipid-based delivery systems, which resulted specifically suitable for encapsulation of poorly solube bioactive compounds, were both based on a mixture of a food-grade fats and amphiphilic compounds, stabilized by defatted soy lecithin or sugar esters. Chemical and cellular antioxidant assays showed that the developed lipid matrix is able to entrap most of the bioactive molecules, but is also able to release them once the lipid particles enter the cells, where they can exert their full antioxidant action. In addition, the developed formulations also exhibited significant stability upon simulated digestion, preserving most of the bioactive compounds until the gastrointestinal tract, where that they can be potentially absorbed through the intestinal wall in active form. Keywords: nanoencapsulation, phenolic compounds, in vitro digestion, antioxidant activity, Caco-2 cells 33 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY What is Good for You is Good For The Environment, too: Sustainable and Healthy Food Ayten Aylin ALSAFFAR Ozyegin University, School of Applied Sciences, 34794, Cekmekoy, Istanbul [email protected] Abstract There is enough food in the world today for everyone to have the nourishment necessary for a healthy and productive life. However, a total of 842 million people in 2011-2013, or around one in eight people in the world, were estimated to be suffering from chronic hunger. Ensuring food security without further jeopardising the environment is certainly an issue. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. The present food system does not generally fulfil present and future human needs as it is not able to feed everybody and it relies on high energy use from non-renewable sources and chemicals and long distance transport. It also generates both micronutrient and fibre deficiencies and also excess intakes of sugar and fat, which promotes overweight and obesity. In addition, highly processed and packaged foods increase the use of environmental resources. A diet comprising less animal and more plant-derived foods delivers both health and ecological benefits. The Mediterranean Diet is an example of a sustainable diet, due to the high intake of plantderived foods such as vegetables, fruits, nuts and cereals. We must understand that our eating and buying habits have far-reaching consequences. Our choice of food products influences not only our health but also the climate, the environment and the problem of world hunger. Therefore, every individual must eat with a good conscience and support sustainable food and water efforts locally and internationally. Keywords: Sustainable, diet, health, environment 34 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Prospects for additive manufacturing in processing food with enhanced nutritional value Geoffrey R Mitchell Centre for Rapid and Sustainable Product Development, Institute Polytechnic Leiria, Portugal, [email protected] Abstract Additive manufacturing is a family of new technologies which construct an object or device layer by layer using a digital definition. 3-d printing is the popular name for one such technologies. This method of manufacturing which enables mass customization and on demand manufacturing is of increasing importance in industrial and technical manufacturing and some say this is the manufacturing of the future. Although initially employed as a method for making prototypes from a single material type it has evolved into a sophisticated precision methodology which can develops an object layer by layer and thus provides a convenient and practical methodology for depositing know amounts of a specific material in a particular location within an object. A number of claims have been made in connection with additive manufacturing and food often in the decorative area of food processing. In contrast we consider the merits of additive manufacturing and how it may enhance the quality of the food produced. Although additive manufacturing has been applied using different types of materials, metals, ceramics and plastics, it is the latter which has the broadest range of examples. In common with all polymer processing, the technology involves shaping using the high temperature ‘liquid’ state and converting it to a solid by lowering the temperature to form crystals or form a glass or through physical or chemical cross-linking (gelation). Parallels with the processing of food can be easily seen. We see the merit in additive manufacturing of food not as a glossy technique for decorative preparation, but to be able to present the same sensory experience to the customer whilst having a much improved composition especially with regard to critical components such as salt, sugar or indeed pharmaceutical compounds. This present reviews these possibilities and presents some examples taken from recent work at CDRSP. 35 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Possible Intelligent Food Technology in the Near Future: Misconception on Functional Food Abdulatef Ahhmed1, CeydaBirişik 1, Didar Üçüncüoğlu 2 and Hasan Yetim1 1 2 Food Engineering Department, Faculty of Engineering, Erciyes University, Kayser, 38039, Turkey Department of Food Engineering, Faculty of Engineering, Karatekin, University, Cankiri, 18100, Turkey [email protected] Abstract We highlighted on the importance of a missing technology that is not on the agenda of the food researchdialogues, the smart technology. Intelligent food technology is a huge field of applied science concerns the food research and analysis. Weattempted to explain the personalized diet (Nutrigenetics) of special category of people that considered as a missing group (infants, pregnant and elderly). A functional diet is an important part of a healthy lifestyle at any time, but is especially vital for infants, pregnant and elderly people. Not every new food we ingest is functional and work properly in our bodies. There is a great misconception about functional food and various food combination theories have somewhat controversial views. Food combining is a health-based approach to eating, where foods that require different digestive environments are eaten separately. As food chemists work hard on nutrition subject, functional food discovery becomes an information-based science, speeded by rapid increases in computer processing with microchips (bionutritional engineering). New drugs currently in clinical trials are no longer scattershot, but carefully targeted to the molecular fingerprints of specific diseases. Yet, we therefore should follow the footsteps of this technology using the nutraceuticals. The future of food technology really lies on microchips, food digitalization, supercomputers, compostable materials, and new functional foods. It is time for our public and professional debates to pay more attention to this fact. Possible intelligent food habits and technology in the near future are closer more than what we thought in the past. Keywords:Nutrigenetics, bionutritional engineering, functional food; special consumers 36 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of phenolic compounds, antioxidant activity and bioavailability in dried thistle flower Raquel P. F. Guiné1,2, Ana Pedro1, Paulo Barracosa1, Fernando J. Gonçalves1,2 1 Dep. Indústrias Alimentares – Escola Superior Agrária de Viseu, Viseu, Portugal 2 CI&DETS – Instituto Politécnico de Viseu, Viseu, Portugal [email protected] Abstract The thistle flower is usually associated to the making of cheese, because it’s responsible for the phenomenon of the coagulation of milk. However, the number of studies about the chemical composition on this plant has risen, in an attempt to understand its health benefits. The objective of this work was to characterize the thistle flower in relation to its antioxidant activity, the composition of phenolic compounds and evaluate its stability along the digestive tract. To achieve these goals, samples of thistle flower of the species C. Cardunculus spp flavescens were analysed after lyophilization and oven drying with forced convection at different temperatures (40, 50 and 60 ºC). After each treatment two successive extractions with solutions of methanol (98% v/v) and acetone (60% v/v) were carried out. The extracts obtained were then used to quantify the levels of total phenolic compounds, ortho-diphenols and flavonoids. The antioxidant activity was determined using both the DPPH and ABTS methods. The evaluation of the bioavailability of the compounds present was evaluated by subjecting the various extracts to conditions simulating the digestive tract. Through the analysis of the results it was found that the amount of phenolic compounds and antioxidant activity on thistle flower varied depending on the drying temperature, increasing their degradation as the temperature was raised. The results for bioavailability showed a decrease in the amounts of compounds available for intestinal absorption. Keywords:Antioxidant activity, Bioavailability, Drying, Phenolic compounds, Thistle flower. 37 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Biochemical Analysis of Some Honey Varieties of Ardahan Region Çiğdem İŞCİ1, Ökkeş YILMAZ1, Ayşe Dilek ÖZŞAHİN KİREÇCİ2 and Oğuz Ayhan KİREÇCİ3 1 2 Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey Department of Biology, Faculty of Science, University of Bitlis Eren Bitlis/Turkey 3 Hizan Vocational School, University of Bitlis Eren, Bitlis/Turkey [email protected] Abstract Introduction: In this study, the sugar content, total phenolic content, flavonoid types and levels of Hydroxymethylfurfural (HMF) of honey samples collected from Ardahan were analyzed. In addition, samples of honey obtained from the methanolic extracts scavenging DPPH and ABTS radicals were investigated. Research Methods: Honey samples sugar, flavonoids and HMF levels were analyzed by HPLC. The method used was the ABTS and DPPH decolorization assay. Results and Discussion: According to the sugar analysis of samples of honey, it was found that arabinose, fructose, glucose, sucrose and maltose. In the honey examples, the level of glucose and fructose maximum, the arabinose and sucrose minimum level were determined. In addition, some honey samples showed higher levels of maltose. Maltose in honey samples with high levels of both total phenolic and flavonoid species is low, whereas the levels of HMF were higher. According to the results obtained for samples with ABTS and DPPH total phenolic content is low and high maltose content radical scavenging property of the samples were found to be lower. The higher total phenolic content honey samples were determined to have a high radical scavenging property. According to the results of this study, is not the natural origin of honey samples that contain high maltose and maltose height of HMF was found to be related to the content. *: This work has been supported by the Firat University Research Fund (FUBAP Project number FF.12.20) Keywords: Honey, Sugar, HMF, Flavonoid, Antioxidant capacity 38 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Swelling behaviour of Sodium-caseinate and Gelatin Particles Prepared by Emulsification Method Alev Emine Ince Coskun, Paul Venema, Erik van der Linden, Elke Scholten Wageningen University, The Netherlands [email protected] Abstract In this study, two different types of protein, sodium caseinate (NaCas) and gelatin, were used to prepare particles by a double emulsification method. In this method, the protein solution was emulsified in an oil continuous phase. The droplets were allowed to gel to create the particles. The oil phase was then removed by centrifugation and the particles were washed with an emulsifier solution several times to remove the remaining oil. This method allows control over physical properties of the protein particles, such as the internal protein concentration. NaCas gelation was induced by decreased electrostatic repulsion at pH values close to the isoelectric point, while gelatin gelation was induced by changing temperature. The particles were dispersed in 1% whey protein isolate solution. The physical properties, such as size and protein content were investigated and the swelling behaviour was tested by evaluating the rheological behaviour of the dispersions at different pH values. The NaCas particles were found to be 400nm, while the gelatin particles were 4µm, using similar production parameters. For the smaller NaCas particles, the protein content was almost twice as much as the internal protein content of the gelatin particles. The swelling of NaCas particles was observed at pH values other than values close to the iso-electric point of the protein (pI ~ 3.5). The NaCas particles fell apart above pH 6. The swelling of gelatin particles in different pH media was less compared to the NaCas particles. The particles were found to be smallest at pH 6.8. Keywords: emulsification, protein particles, rheology, swelling 39 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Ultrasound Assisted Extraction of Polysaccharides from Hazelnut Skin T. Yılmaz1, Ş.Tavman2 1 Celal Bayar University, Engineering Faculty, Food Engineering Department, Manisa, Turkey, 2 Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey [email protected] Abstract In thisstudy ultrasound assisted extraction (UAE) of hemicellulose based polysaccharides from hazelnut skin has been studied. Selected variable for the operation is extraction time.Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample, thermo gravimetric analyses (TGA). Chemical and structural properties of extracted material have been determined by Fourier Transform Spectroscopy Attenuated Total Reflectance (FTIR-ATR). Pretreated hazelnut skin powders were used for the experiments. Water bath temperature was keep constant at 15±5oC, 5 gram of samples were suspended in 100 ml water in a 250 ml jacketed vessel. Mixture was sonicated by immersing ultrasonic processor probe for 15, 30, 45, 60, 90 and 120 minutes. After the extraction procedures, ethanol soluble and insoluble sides were separated for further examination. The results of UAE show that maximum ethanol insoluble extracts can be obtained in 60 minute extraction, the highest dry matter content in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreases with time (increase up to 30 min. then sharp decrease was observed), total carbohydrate in ethanol soluble fraction is increasing with time. Hemicelluloses from hazelnut skin are assumed to be arabinoxylane according to the literature survey of FTIR analysis result. No more change can be observed between spectrums of different sonication times. TGA analysis of the experiment shows that thermal stabilities of the extracts are negatively affected by prolonged extraction time. Application time of UAE has an important effect on extraction of hemicellulose from hazelnut skin. This affect can be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part can be explained by polymer decomposition. These phenomena can be supported by TGA results and previous studies. As molecular weight of the sample decrease thermal stability decrease also as well. Keywords:Ultrasound assisted extraction; hemicellulose;hazelnut skin 40 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Different Thistle Flowers as Milk-Clotting in Serra De Estrela Cheese Paula M. R. Correia1,2, André G. F. Vitor1, Marlene Tenreiro1, Paulo B. Correia1, Ana C. Correia1, João Madanelo3, Marta Carvalho4, Raquel P. F. Guiné1,2 1 Dep. IndústriasAlimentares – Escola Superior Agrária de Viseu, Viseu, Portugal 2 CI&DETS – InstitutoPolitécnico de Viseu, Viseu, Portugal 3 ANCOSE, Negrelos, Oliveira do Hospital, Portugal 4 Controlvet, Tondela, Portugal [email protected] Abstract Thistle flower(Cynaracardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes ‘milk and without addition of any commercial starter culture. This work was aimed at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening, and at final products. The clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics were evaluated. The chemical composition of sheep milk was determined for all cheese batches, and it not change among them. The clotting time varied from 66 to 21 minutes, the loss of weight decrease slightly with the similar tendency but with quite different values.Generally, there was a little influence of thistle flower ecotype on L and b*colour parameters, during the ripening process and in final product, but there was a significant influence on a* parameter. The textural analysis results of cheeses reveal significant differences between them, with the follow minimums and maximums, respectively: crust firmness 2.43 and 5.56 N; inner firmness 0.82 and 1.82N; stickiness -0.5 and -1.60 N; adhesiveness -3.05 and -11.33 Nsec. Serra da Estrela cheese produced with different extracts of thistle flower presented different sensorial properties, meaning that with a strong knowledge of the properties assign by these different flower extracts it is possible to produce a specific cheese attending to different consumer targets. Keywords:Serra de Estrela cheese, thistle flower, colour, texture analysis, sensorial analysis. 41 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Application of Novel Non – thermal Technologies on Variation of Fat Globule Size and Chemical Composition of Cow Milk TomislavBosiljkov, SvenKarlović, BrankoTripalo, DamirJežek, FilipDujmić, MladenBrnčić Croatia Faculty of Food Technology and Biotechnology Pierottijeva 6 Zagreb 10000 Croatia [email protected] Abstract Implementation of high intensity ultrasound and high hydrostatic pressure in food technology and biotechnology become one of the most progressive technologies which are used in many technological processes in food industry. Advantages of this technologies as a non – thermal treatment is input of minimum quantity of heat energy in food which is low enough to preserve bioactive compounds, textural and other organoleptic properties of processed food. Short time of processing ranging from a few seconds up to 15 minutes is well enough to produce a great stability and quality. Main goal of this research are to improve milk homogenization technology, advantages of high intensity ultrasound in the batch (maximal nominal power of 100 W) and continuous setup (maximal nominal power of 1000 W, with flow cell), as well as investigate influence of high pressure processing (up to 600 MPa), on particle size distribution of fat globules (degree of homogenization - variance). Influence of high intensity ultrasound and high pressure processing on changes in chemical composition (Fat, Solids non-fat, Lactose, Solids and Proteins) of cow milk is also investigated. Optimal globule size distribution in interval between 0.3 and 6 µm and the variance between 0.2 and 0.6 is obtained using both setups. Median value is decreased with processing at 200 MPa pressure. Chemical analysis indicate that batch ultrasound processing and high hydrostatic pressure processing of milk have minimal or no statistically significant influence on chemical composition of milk. Keywords: ultrasound, high hydrostatic pressure, cow milk, chemical composition, homogenization 42 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Proteolysis assisted by HPP (High Pressure Processing) for allergenic power reduction Serena De Maria1, Giovanna Ferrari 1,2, Paola Maresca 2 1 Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano (SA), ITALY 2 ProdAl Scarl, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), ITALY [email protected] Abstract Food allergy is an anomalous response of the immune system against some substances called antigens contained in many foods. The reaction between the antigen and the antagonist antibody is influenced by different parameters among which the structure of the allergen plays the major role. As an alternative to allergen-free diets non thermal technologies like HPP (High Pressure Processing) also in combination with enzymatic treatment are able to induce protein structure modifications thus reducing allergy immunoresponse. The aim of the work is the study of the effect of the main process/product parameters on protein denaturation/aggregation and the understanding of the influence of high pressure induced modification on hydrolyzed proteins. BSA (Bovine Serum Albumin) solubilized in Sodium Phosphate Buffer (50 mM) at different concentrations (12-100 mg/mL) and pH (5,7,8) was treated with HPP (100-600 MPa, 15-25 min) and protein modifications were measured by determining their free SH groups and FTIR analysis. Furthermore BSA was also hydrolyzed withtrypsin under HPP conditions and the hydrolysis degree was evaluated by OPA reaction. The extent of denaturation is strongly affected by process parameters, namely the pressure level and holding time, especially at higher concentrations and pH closer to the protein isoelectrical point. Moreover, during the high pressure processing, protein unfolding is also enhanced. This promotes the increase of the enzymatic hydrolysis reaction rate as a consequence of the increasing number of peptide bonds exposed to the action of the enzyme which are initially buried in the internal part of the globular protein. Keywords: Allergy, High Pressure Processing, hydrolysis, protein 43 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Investigation of the Effects of Using Different Fat Sources in Diets on Performance Meat Quality And Shelf Life in Quail Production Orhan Onur AŞKIN1, Birol KILIÇ2 1 2 Directorate of Trakya Agricultural Research Institute, Edirne, TURKEY Suleyman Demirel University, Food Engineering Department, Isparta, TURKEY [email protected] Abstract In this study, the effects of different fat-related diets (sunflower oil, olive oil, fish oil, linseed oil and nettle oil) on quail meat quality and shelf life were examined. Used in the study of Japanese quail were supplied from Suleyman Demirel University, Faculty of Agriculture, Units of Quail. Quails were taken from rootstocks apparatus, then they were placed in cages and the quails were fed with broiler starter diet for the first two weeks. After, different fat-related diets were prepared with five combinations (sunflower oil, olive oil, fish oil, linseed oil and nettle oil) and the quails were fed with them for 5 weeks. A total of 250 quail including 25 quail in each parallel was fed and they were cut at the end of the fifth week. Then, the cutting quails were stored with vacuum packaged under 4 oC and -18oC. A standard diet was formed for quail feeding and the changes of quail quality parameters with changing only the fat type were analyzed. These changes were evaluated with pH analysis, moisture analysis, ashes analysis, color analysis, texture analysis, protein analysis, fat content analysis, oxidation analysis, cholesterol content and fatty acid composition analyzes. Besides, the same parameters were analyzed for vacuum packed samples during storage to determine the effects of different oils on the shelf life. According to the results, there were differences between different quails were fed with different diets for physicochemical properties. When comparing the amount of fat, it was determined that the samples included nettle oil and olive oil had the highest fat content. The differences in cholesterol values were also evaluated and the lowest values were found belong to the linseed oil, sunflower oil and fish oil, respectively. Regarding fatty acid composition, it was determined that the quail meats were fed with diet included sunflower oil had highest linoleic acids (C18:2n6c) (22.06%). The quail meat samples which feed diets containing olive oil, fish oil, linseed oil and nettle oil instead of sunflower oil have lower linoleic acid content and higher other fatty acids as oleic acid, DHA, linolenic acid and arachidonic acid, respectively. Keywords: Quail,cholesterol, meat quality. 44 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Food Innovation: Value Added Food Product from Palm Oil, a Way Forward Mohd Muslimin Hashim Malasian Palm Oil Council Abstract Malaysia is a pioneer in palm oil technology and over the years, many palm based food products have been developed through the Transfer of Technology (TOT) and commercialization. Palm oil is a unique ingredient yet versatile, if compared to other edible oils. This is due to its high melting point and at ambient temperature; it exists as semi solid with about 20% of natural solid fat content. For this reason, many grades or fraction of palm oil can be produced by the process of fractionation. These fractions have their own distinct physical and chemical characteristics including melting point, solid fat content, and iodine value among others. They served as an important raw ingredient for much value added products from palm such as chocolate products, dairy substitutes confrectonary fats and among many others. New innovations have resulted in palm oil being used for the liquid food applications such as cooking and frying oils for the temperate countries. Innovative techniques have also extended the use of palm oil in the solid food categories. This paper will highlight and discuss the strategic innovations which have increased the demand for palm oil in food products for cooking and frying, baking, confectionery, dairy and other food ingredients. 45 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Sustainable Palm Oil Production and Practices in Malaysia Michael Ng Malasian Palm Oil Council Abstract The presentation will discuss the Malaysian palm oil industry’s current challenges and opportunities and in the production of sustainable palm oil. Some of the issues include sustainability certification schemes, wildlife conservation, land use change challenges, life cycle management and greenhouse gas emissions reductions Good agricultural practices (GAP) implemented in Malaysia will also be discussed, as well as opportunities to improve palm oil’s sustainability. For example, the utilisation of palm-based biomass for renewable energy and methane capture facilities to reduce the carbon footprint in the production of palm oil. 46 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Palm Olein Blending for Temperate Market Teah Yau Kun Malasian Palm Oil Council Abstract Cooking oils are used very widely indeed, and in enormous quantities. Generally speaking, housewives prefer a clear, light-coloured oil of vegetable origin with food cold stability as well as good flavor and oxidative stability. The oils in common use for making such products are mostly derived from seeds, and include soybean oil, cotton seed oil, sunflower seed oil, peanut oil, safflower seed oil and others. These have varying degrees of flavor and oxidative stability depending on composition of the oil and on manufacturing standards. Highly unsaturated oils generally have poor flavor and oxidative stability and are often partially hydrogenated to overcome these defects. Palm olein, the liquid fraction resulting from the fractionation of palm oil, is widely used as a cooking oil in the tropics. It has excellent flavor and oxidative stability, but it becomes cloudy and tends to crystallize partially in cold weather in temperate countries, which detracts from its appearance, although its quality is unaffected. Blends of palm olein with more unsaturated vegetable oils have better cold stability and are suitable for use in a wider range of climates. In many instances such blends are cheaper than highly unsaturated vegetable oils alone. As already mentioned, polyunsaturated liquid oils present problems in regards to flavor and oxidative stability. Partial hydrogenation reduces these difficulties by removing some of the double bonds which are the sites of oxygen attack, and thereby rendering the oils more stable. Blending the unsaturated oils with palm olein is an alternative to partial hydrogenation, since it also has the effect of reducing the percentage content of polyunsaturated linoleic and linolenic acids. It has been shown that vegetable oils such as those from rapeseed, groundnuts and rice bran are improved by blending with palm olein, i.e. the blends are superior to the unmixed oils in quality and stability, including heat stability: primary and secondary oxidation, and the formation of polymers and polar compounds are all reduced. Present-day guidelines on human nutrition suggest that dietary fat should be made up to approximately equal amounts of saturated, monounsaturated and polyunsaturated fats. It is not difficult to devise blends of palm oil with other vegetable oils which come close to this 1:1:1 ratio. Thus a mixture containing 50% of palm olein and 50% of soybean oil has saturated, monounsaturated and polyunsaturated fatty acids in the ratio 1.01:1.00:1.11. 47 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Palm Oil Opportunities in the Turkish Market Mohamad Suhaili Hambali Malasian Palm Oil Council Abstract Palm oil consumption is in uptrend in most of the importing countries including the key countries such as China, India, USA and Europe. The paper presentation will discuss in detail the trend of palm oil consumption in these countries including Turkey and its potential for palm oil market. This paper will present the potential of palm oil on how to develop further for Turkish market which can be gained from its economic and technological advantages. The paper presentation will also explore market drivers of palm oil demand and price outlook for the 2nd half 2014. 48 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY New-Advanced-VersatileMethodologyfor Sample Preparatıonfor Analysis of MultiMycotoxins in Different Food Commodities Using Lc-Ms/Ms Ceyhun Dolma1 ,Gökçe Göksu Gürsu2 ,Yasemin Saraç 2Saffet Çelik 2 Nezih Hekim 3 1 2 SEM Laboratuar Cih. Paz. San. ve Tic. A.Ş., Kozyatağı, İstanbul, TURKEY JASEM Laboratuar Sistem ve Çözümleri San. ve Tic. A.Ş., Research & Development Laboratory, İnönü Mah. Kartal C. Ataşehir, İstanbul, TURKEY 3 SANKO University, Gaziantep, TURKEY [email protected] Abstract Mycotoxins are toxic secondary metabolites produced by several species of fungi e.g. Fusarium, Aspergillus, Alternaria or Penicillum. Generally contamination occurs in agricultural crops in the field, at harvest, during after-crop procedures and in storage.Mycotoxins are compounds with various chemical structures and, therefore cause various biological effects in animals and humans such as toxic, carcinogenic, estrogenic, mutagenic, teratogenic, and immunotoxic effects. Due to the serious effects on humans and animals, Commission Regulation (EC) No 1881/2006 and its amendments have set maximum residue levels (MRLs) for 13 mycotoxins.It is therefore necessary to apply sensitive and reliable analytical methods able to reach the regulatory levels establish by the EC. The aim of our study has been to develop a multi-mycotoxin method able to cover, in a single sample preparation method and minimum injections, mycotoxins which are Aflatoxin B1, B2, G1, G2, Ochratoxin A, T-2 toxin, HT-2toxin, Deoxynivalenol, Neosolaniol, Zearelanone, Fumonisin B1, Fumonisin B2, Sterigmatocystine,(aflatoxin M1 and patulin are analyzed by separate methods) – all of them mentioned by the European Union (EU) food legislation. Our new method describes the determination of 12 mycotoxins using simple extraction stepswithout the need for any clean-up followed by liquid chromatography with electrospray ionization triple quadrupole mass spectrometry (LC-ESI-MS/MS)with only 12 minutes. HT-2 is analyzed with second injection from same sample in 8 minutes. This method has been studied in peanut, pistachio, hazelnut, maize, wheat flour, red pepper, dried fig, chips (based on maize and peanut) matrixes using same sample preparation method. The LOQs of the whole method in these matrixes are quite below the MRLs specified in Commission Regulation (EC) No 1881/2006 and amendments. Defined major goals for our application arecost savings compared to existing methods, very easy and fast sample preparation andexcellent repeatability values.Jasem’s technology focuses on improvement of the sample preparation part, since this analysis-part is till now taking dis-proportional long time in existing reference and house methods. 49 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Crisper Design for Domestic Refrigerators Gamze GEDIZ ILIS Indesit Company, R&D Center, Manisa, Turkey [email protected] Abstract The main purpose of a domestic refrigerator is to maintain sanitary conditions of the placed food items for a long time. Customers expect from food is long life time without losing nutritional value of foodstuffs under healthy conditions. Nowadays, food preservation is considered one of the most important topics in the food industry. The lifetime of the food, bacterial growth, humidity level call attention not only the scientist but also the customers. That’s why the refrigeration sector deals with the preservation of the food. Each food item placed in the refrigerator is to change the distribution of temperature and humidity in the inner volume of the refrigerator. Moisture in the refrigerator for cooling has importance for preserving the food. The storage conditions and long storage life of fruits and vegetables have correlated with the amount of moisture in the volume. The physical or bacterial changes on the product surface can be prevented from the moisture level of fruits and vegetables by maintaining their own water loss. Therefore, the presence of fresh fruits and vegetables should be kept in high relative humidity (85-90%). Temperature during storage of food needs to be kept constant in the specified temperature range. The sudden change in temperature within the refrigerator causes condensation on food surface. Then, the condensation leads the growth of pathogenic microorganisms and the decay of food products. That’s why; the food should be maintained in a specific temperature range (4-6oC). The storage of foods at the optimum temperature range slows down the chemical and biochemical reactions, consequently the microbial growth may be limited. Due to significance of fresh food and difficulty of protecting them, market of the refrigeration industry force the manufacturers to find out innovative fresh keeping boxes for the vegetables. Several designs have been performed to improve the temperature or humidity level inside of the designed boxes. As a new idea in recent years, the new fresh box compartments for improving of the life of the vegetables take attention of researchers. Many patents continue to be taken by the manufacturers on purpose of keeping the freshness of the food by new crisper or compartment designs. Half closed or closed boxes are the most widely used crisper designs in the refrigerators. These kinds of crisper boxes are good for physical separating of the fresh vegetables from the inner side of the refrigerator cabin but the humidity level of the box is worse for the freshness. Vacuumed type crisper box is another alternative for keeping the vegetables longer than the other crisper designs. A vacuum pump is placed for stabilizing the vacuum level of the crisper and their design is special for vacuum. Although vacuumed compartment has expensive cost of manufacture, good alternative for keeping them longer. In this study, a new crisper was designed in order to extend the life time of the vegetables. The first objective of the new design crisper is to extend the weight loss period of the vegetables and the second target is the low cost of manufacture. Many experiments were performed with mushroom, strawberry, cucumber and apple in order to increase the life time of the vegetables. The test results showed that the weight loss of the items with the new crisper design is extended seven days longer when compared with the previous crisper design. The new design has a simple solution with an application of gasket on top side of the crisper box which allows separating the vegetables from the inner part of the refrigerator cabinet. The developed gaskeated design is a unique design in the market [1] and allows not only high humidity level for the food items but also low manufacturing cost. Keywords: Crisper, refrigerator, weight loss, gasket 50 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Latest Innovative Aproach by The Second Biggest Retailer in the World to Overcome the Important Society Challanges in Food; Reducing Food Waste and Healthier Living Mahmut Genç1, Yekta Göksungur2,Seda Genç3 1 Tesco Kipa AŞ Ege University Izmir Turkey 3 Yasar University Izmir Turkey 2 [email protected] Abstract The world faces several acute challenges. By 2050, the global population is forecast to grow from seven to nine billion. Demand for agricultural products is likely to increase by 70%. The result is that our food system will come under increasing pressure and there are already significant concerns around global food security. Food waste is an urgent global challenge. To feed our growing global population we need to improve the productivity of the agricultural system. This means identifying sustainable ways of increasing food production from cultivated land, working with our suppliers to help improve efficiency and maximise yields. But more immediately we also need to reduce global food waste. A recent report showed that 1.3 billion tonnes of food are wasted each year. This costs producers around £460 billion annually. It also puts extra pressure on the environment. Around one third of the world’s food is never eaten – it’s thrown away or left to rot. In this study we present the programmes to tackle food waste in three key areas such as retail operations,. agriculture and supply chain and customers. The other challenge is the obstacles in front of healthy living and wellbeing. Noncommunicable diseases (NCDs) kill more than 36 million people each year. Cardiovascular diseases account for most NCD deaths, 17.3 million people annually. WHO shares four risk factors: tobacco use, physical inactivity, the harmful use of alcohol and unhealthy diets. In this study food was taken at the centre of health and wellbeing and the actions were presented to combat with this global challenge. We present in this study mainly how reformulate and more clearly label our products, how create a store environment that encourages and promotes healthier choices, how provide customers with more personalised information so that they can choose solutions tailored to their individual needs. Tesco was the first supermarket to launch a Healthy Living range in 1984 and still working hard to reduce calories and fat. For example, the number of calories in Tesco soft drinks have been reduced which sold over one billion this year. Keywords:healthier living, food waste, retailer 51 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Cronobacter sakazakii in Fresh Cut Melon: The Effect of UV-C Illumination and Electrolyzed Water as Disinfection Systems David Santo, Ana Graça and Célia Quintas Universida de Algarve, Instituto Superior de Engenharia, Portugal [email protected] Abstract Cronobacter sakazakii is an emergent foodborne pathogen causing disease in infants and elderly immunocompromised people. Its presence has been found in foods such as powdered infant formula and plant origin ready-to-eat foods. The objective of the present work was to study the growth of C. sakazakii in “Pele de sapo” melon (Cucumis melo L), widely commercialized in Portugal, and the effect of UV-C illumination and electrolyzed water as disinfection systems of fresh-cut melon (FCM). The growth of C. sakazakii on FCM was studied in samples inoculated (107ufc.ml-1) with a three strain mixture of C. sakazakii and incubated at 4, 8, 12 and 20ºC for 10 days, during which the population of the bacteria was monitored. The inhibitory activity of the two disinfection systems was evaluated on FCM inoculated with the same suspension of C. sakazakii and treated with the eco-innovative systems. For each treatment, different doses were tested (UV-C: 0-10 kJ.m-2; electrolyzed water: 100 ppm free chlorine). A control treatment with sodium hypochlorite at 100 ppm was set as a reference. Fruit quality analyses (Brix, color, pH, titratable acidity and firmness) were carried out throughout the shelf life of the product. C. sakazakii showed a significant growth in melon samples at 20ºC, but showed no growth at 4°C, despite being able to survive during 10 days. The use of UV-C illumination was an effective method in reducing the C. sakazakii population. This eco-innovative disinfection system, together with refrigeration temperatures of 4°C, may contribute to the product’s safety and quality. Keywords: Cronobacter sakazakii, growth disinfection, UV-C illumination, electrolyzed water 52 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Combined Effect of Ultrasound and Essential Oils to Reduce Listeriamonocytogenes on Organic Fresh Produce Gülçin Özcan1 and Nükhet Nilüfer Zorba2 Çanakkale Onsekiz Mart University, Engineering Faculty, Food Engineering Department, Terzioglu Campuss Canakkale 17020 Turkey 1 [email protected], [email protected] Abstract Salads prepared from fresh produce has a great risk for food borne illness since there is not a pathogen reducing step when preparing salad vegetables. Essential oils obtained from spices and plants have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce In addition application of ultrasound is proved to reduce microorganisms in different foods. The objective of this study was to investigate the antimicrobial activity of cinnamon oil wash and combined with ultrasound application against Listeria monocytogenes on lettuce, parsley and dill.A mixture of lettuce, parsley and dill ( 1:1:1) were inoculated with Listeria monocytogenes and then dip treated for 5min in a sterile tap water control, 2 % v/v of cinnamon oil and 2 % v/v of cinnamon oil + ultrsound. Samples stored at 4°C and were collected at days 0, 1, 3, 5, 7 and 9. It was found that 2 % cinnamon oil provided partly inhibition against L. monocytogenes by day 1. Combined application 2 % cinnamon oil and ultrasound (20kHz, 31.7IU) resulted in only 0.55 log inhibition by day 1 but the number of L. monocytogenes increased during storage and become almost same with the control.Based on the results of this study, 2 % v/v cinnamon oil reduces a sufficient amount the number of L. monocytogenes and combination with other essential oils or ultrasound applications caused texture and color defects on samples which resulted increase in the strength of bacterial attachment. Therefore reducing the number of bacteria in cinnamon oil need to be combined with natural antimicrobial agents and different novel technologies. Keywords:Cinnamon, essential oil, Listeria monocytogenes, fresh produce, Ultrasound 53 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Continuous Steam Sterilization System for Aseptic Processing of Particle Foods Manolya Eser Oner1, Paul N. Walker2 1 Department of Food Engineering, University of Gaziantep, Gaziantep, Turkey 2 Pennsylvania State University, United States [email protected], [email protected] Abstract Continuous steam sterilization system consists of a single thermal processing unit containing a steamenvironment heating and holding section and a chilled water column for cooling, all under uniform pressure. A series of speed-controlled barriers in the flow stream of the system regulates the residence time of food and prevents overcooking. The system eliminates the blanching step required for conventional canning. The objective of this study was to produce aseptically processed apple slices similar to canned apple slices, but with higher quality and yield. Vacuum hydrated apple slices were carried through the heating and holding section of the system on a conveyor with barriers. At the end of the heating and holding section, the apple slices fell through a pressurized cooling column, and into an aseptic packaging glove box where they were packed temporarily in solution to be later compared with conventionally canned apple slices. Apple slice center temperature of 82.2°C was used as processing target for both canning and aseptic processing. In aseptically processed apple slices, yield (weight basis) increased 14.6%, whiteness (L*ratio) improved 1.8%, color difference (∆E) enhanced 2.01% and texture improved 45.1% compared to conventionally canned apple slices. In addition, sideby-side tests conducted at a commercial canning factory confirmed that aseptically processed apple slices consistently required a higher shear force than conventionally canned slices, indicating that the former were of higher quality. Keywords: Aseptic processing, Residence time, Texture, Canning 54 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Plasma4Food - Development of Plasma Applications for the Food Industry Christian Theel1, Oliver Schlüter2 and Jörg Ehlbeck3 1 Neoplas GmbH, Germany Leibniz Institute for Agricultural Engineering, Germany 3 Leibniz Institute for Plasma Science and Technology, Germany [email protected] 2 Abstract Plasma – also known as the fourth matter of state – is well established in many industry branches. Next to classical applications, the importance of low temperature plasma technology as a crosssectoral tool for decontamination and functionalization increases within the food industry. Contaminations by pathogen microorganisms are an essential problem in various fields of the food industry. Most of these microorganisms such as Escherichia coli (e.g. EHEC), Salmonella, Listeria, molds and the spread of multi-resistant strains represent a substantial risk for the health of the customer. An example for this is the massive outbreak of EHEC in Europe 2011 with more than 3800 cases and 53 deaths caused by contaminated seeds of fenugreek. The deployment of innovative plasma technology may offer an effective decontamination of surfaces and therefore, an increase of microbiological safety. Plasma based technologies have the potential to ensure better food safety by non-thermal inactivation of microorganisms and to reduce the risk of food-borne outbreaks. The microbicidal effects of plasma are based on a cocktail of components with effects against a broad spectrum of microorganisms. In contrast to chemical and thermal treatments, the products are treated gently and without residues. With the usage of plasma technology in the production process, economic losses should be reduced or even avoided. In this way, the product safety and the customers’ confidence will be increased. The additional extension of the shelf life results in economical advantages for the production and trade. In the growing Germany-wide network Plasma4Food, 24 partners - innovative companies and internationally known research institutes - join forces. Their aim is the joint development, production and marketing of plasma-based technologies for the efficient and gentle decontamination of food and the means of production up to the packaging. These technologies shall be practical, displaying economic viability and be directly included into the production process. As epidemic threats don´t stop at borders, the German partners would like to collaborate with specialists in Turkey and other countries in order to define business needs, exchange on the scientific state of the art and derive future R&D projects. Keywords: Plasma, decontamination, functionalization, microbiological safety, inactivation, shelf life extension. 55 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Utilization of Germinated Barley and Oat Flours for Making Untraditional and Functional Puree Blends EL-Refai, Ahmed. A.1 Amal M. El-Bastawesy2 and Eman S. El- Ashaal2 1 2 Food Industries Dept., Fac. of Agric., Mansoura Univ., Egypt Food Technology Research Institute, Agric. Res. Center , Giza Abstract Food industry has a great interest in developing new cereals products with nutritionals functional ingredients such β-glucan. Therefore, this work aimed to utilize germinated barley and oat flours in making new functional puree with different ratios of fruits and vegetables. Four dried fruits and vegetables namely apple, guava, carrot and sweet potato were selected tobe mixed with 30% of germinated barley and oat flours for making untraditional and functional puree blends. Puree blends were sensory evaluated and the chemical composition of selected puree blends was studied. Addition of high levels of fruits and vegetables increased overall acceptability of puree blends. Eight blends had higher contents of total sugars that ranged from 21 to 24%. Mixing of germinated barley and oat flours with different levels of dried fruits and vegetables increased and enhanced the essential minerals content as K, Ca, Mg and Na more than two folds and improved the total phenolic compounds, total flavonoids and antioxidant contents of selected puree blends. Germinated barley and oat grains flours could be used, as main sources of β-glucan and bioactive compounds that have antioxidant activity, to be mixed with different levels of dried fruits and vegetables powders for making untraditional puree blends with high nutritive values as functional foods. Keywords: Germinated barley and oat flours, fruits and vegetables puree blends, functional foods. 56 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Heat Transfer Simulation and Retort Program Adjustment for Thermal Processing of Wheat Based Haleem in Semi-Rigid Aluminum Containers Nafiseh Zamindar1, Hamed Vatankhah2, Mohammad Shahedi2 1 Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan,81551-39998, Iran 2 Department of Food Science and Technology, Isfahan University of Technology, Isfahan, 8415683111, Iran [email protected] Abstract A mixed computational strategy was used to, concomitantly, simulate and optimize the thermal processing of Haleem, an ancient eastern food, in semi-rigid aluminum containers. A 3D symmetric geometry was studied based on Alupak type 232 Semi-rigid aluminum based containers (manufactured in Switzerland). An unsteady temperature function was imposed to all faces of the geometry in one minute time intervals. This profile was based on the temperature profile of retort by measuring ambient temperature, near the containers, in the retort. No-slip boundary condition was supposed for velocity components relative to boundaries. Ansys fluent 12 was used as software to solve the NavierStokes and energy equations simultaneously. The value of residuals root mean square (RMS) was adjusted lower than 10-4 for continuity and momentum and 10-8 for the energy equation, in order to achieve an appropriate convergence. Average temperature values of experimented tests showed no significant difference (p <0.01) to the predicted temperatures for the same positions. According to the model, the slowest heating zone was located in geometrical center of the container. The F value of process was predicted 23.8 minutes based on the center of the slowest heating zone while, the preferred F0 of some starch or meat based fluid foods was about 4.8-7.5 min. To optimize the sterilization efficiency(F0=6.1), a 19 minutes decrease of heating time was calculated, using Simpson’s graphical method of thermal process calculations. Keywords: heat transfer, CFD, semi-rigid container, canning, graphical method 57 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Egg White on Cooking and Sensory Quality of Rice-Field Beans Pasta Bouasla Abdallah, Boulahlib Nadjib, Lahcene Ramzi, Benatallah Leila, Zidoune Mohammed Nasreddine Laboratory of Nutrition and Food Technology, Institute of Nutrition, Food and Agro-Alimentary Technologies, University of Constantine 1, Algeria [email protected] Abstract The objectives of this work were to produce a rice-field bean tagliatelle type pasta and to study the effect of egg white on the cooking and sensory quality. Gluten free tagliatelle was made with a semolina blend composed of 2/1 (w/w) rice/field bean. Egg white was added at different proportions (15%, 20% and 25%). After the production of the different pasta, we were assessed their cooking quality (cooking loss and water uptake) and their sensory quality (surface smoothness, firmness, springiness and fribility). Results were compared to control pasta made with durum wheat semolina. The results show that the egg white has a significant effect on cooking quality of tagliatelle by the reduction of the cooking loss (74%). Moreover, the egg white decreased the friability of gluten free tagliatelle. Egg white may be used to improve the quality of the pasta. Keywords : tagliatelle, rice, field beans, egg white, cooking quality. 58 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Some Physical Properties of String Bean Grains Aibek Bodoshov Kyrgyz-Turkish Manas University,Kyrgyzstan [email protected] Abstract String bean (fasol or too buurchak as it is named in Talas region, North West part of Kyrgyzstan) is a leguminous crop and is bean-shaped and black, white, brown, green or speckled in appearance. Talas region is the major cultivator string beans in Kyrgyzstan. Despite the economic potential of string bean, little is known about it is physical properties. The processing operations are predominantly manually. The manual processing of string bean is time consuming and laborious, the current conditions are generally unsanitary and unhygienic. Presently, the equipment used in processing string bean have been generally designed without taking into consideration of the physical properties of string beans. Those properties include the size, mass, bulk density, true density, sphericity. The lack of knowledge on the physical properties of string beans leads to reduction in working efficiency and increase in product losses. Investigation of physical and mechanical properties of string beans is essential for design of equipment for harvesting, processing, transportation, cleaning, sorting, separation and packaging. In this research some physical properties of string bean grains were evaluated such as axial dimensions, geometric mean diameter, thousand grain mass, true and bulk density and grain volume at moisture content 7.1 -8.1 % dry basis. The experimental results will be presented. Keywords: string beans, physical properties, length, width, grain mass. 59 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluating the Effect of Tunnel, Freeze, Oven-Drying on Antioxidant Potential of Black Mulberry (Morus Nigra L.) Merve Tomas1,2, and Esra Capanoglu1 1 Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak 34469, Istanbul, Turkey 2 Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı 34303, Istanbul, Turkey [email protected] Abstract Black mulberry (Morus nigra L.) is a fruit known not only for its nutritional qualities and its flavor, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. Black mulberry is widely consumed in Turkey either as fresh or dried fruit. Although the effect of processing on antioxidant potential of fruits and vegetables created a great interest in the food industry, there is lack of information on changes in antioxidant capacity of fresh black mulberry when processed into dried fruit.The main objective of this study was to investigate the effect of tunnel, freeze, and oven-drying techniques on the total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC) contents and antioxidant activities (AA) of black mulberry (Morus nigra) unique to Turkey.TPC, TFC, TAC, and AA analysis were performed using spectrophotometric methods. For the analysis of AA, 4 different methods were used including 2,2-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazil (DPPH), ferric reducing antioxidant power (FRAP), copper reducing antioxidant capacity (CUPRAC). Statistical differences between samples were evaluated by one-way ANOVA (p<0.05).Results indicated that the TPC of tunnel, oven, and freeze dried black mulberry decreased by 13%, 28%, and 22% in comparison to the fresh black mulberry, respectively. On the other hand, this decrease for the TFC was recorded as 15%, 15%, and 6%. The highest loss by the effect of drying was observed in TAC as 99% in tunnel-dried, 93% in oven-dried and 89% in freeze dried samples. On the other hand, either a decrease or an increase by the effect of different drying techniques was observed with different antioxidant capacity methods.Current study presented a detailed insight of changes in TPC, TFC, AA and TAC values of black mulberry fruit by the effect of three drying techniques. 60 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Melon Seed Milk (Sübye) Powder: Physical, Chemical and Sensory Properties Dilara TOMRUK1, Aslı ZUNGUR1, Mehmet KOÇ2, Saniye AKYIL1, Begüm ÖNAL1, Figen KAYMAK-ERTEKİN1 1 2 Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü 35100 Bornova İzmir Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü 09100 Aydın [email protected] Abstract Melon seed milk (Sübye), a traditional beverage known in Izmir and around is made from crushed melon seeds. Despite the rich content of sübye, its consumption is not very common due to its limited shelf life. In this study, sübye was spray dried to extend its shelf life and then the obtained powder was rendered into beverage with reconstitution. Two different melon (Kırkağaç and Çeşme type melons) were used for the production of sübye powder. Water activity, moisture content, colour, reconstitution characteristics, bulk and tapped density of powder were determined. Also chemical properties such as pH, titratable acidity, Vitamin C, fat content and sensory evaluation of powder were carried out. The moisture content and water activity of powders were found within the limits for safe storage. Colour of powder was compared with that of reconstituted powder and the results showed that the drying process did not affect the colour. The dispersibility, bulk and tapped density of Kırkağaç powder were higher than Çeşme powder. Also, Çeşme powder is more hygroscopic. Hence the particle densities of the powders were greater than the density of water, the wettability time was 7 seconds. The fat content was determined as 4% (wb) for both powders. pH, titratable acidity and vitamin C values were found to be 6.78, 0.062% (citric acid) and 1.114 mg/100ml for Kırkağaç reconstituted powder and 7.04, 0.052% and 0.409 mg/100ml for Çesme reconstituted powder, respectively. According to the sensory analysis, the most appreciated product was the one obtained by reconstituted Kırkağaç powder. Keywords: sübye, melon seed milk powder, spray drying 61 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Continuous Flow Microwave Heating of Hard-To-Heat Fluid Food Products Sezin Tuta, T. Koray Palazoglu Mersin University Gida Muhendisligi Bolumu Mersin 33343 Turkey [email protected] Abstract The objective of this study was to design a continuous flow microwave heating unit for homogeneously heating hard-to-heat fluid food products (fruit and vegetable purees, particulate foods). A 5 kW, 915 MHz pilot-scale system was built and tested at pasteurization level temperatures using different fluids and flow rates. The new design was compared to an existing continuous flow microwave system in terms of cross-sectional temperature distribution, and was shown to provide a much more homogeneous heating. Improvement of product quality can therefore be possible by using the newly designed system. Keywords: continuous flow microwave heating, fluid food products, product quality 62 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Ultrasonication on Different Wall Materials Using in Flaxseed Oil Microencapsulation Ismail Tontul, Ayhan Topuz Akdeniz University Faculty of Engineering, Department of Food Engineering Antalya 07058 Turkey [email protected] Abstract Flaxseed oil is an important oilseed because of its exceptionally high content of alpha-linolenic acid which has many positive effects on health. However during processing and storage flaxseed oil can easily oxidized. Flaxseed oil is microencapsulated to retard or suppress oxidation. The choice of wall materials and homogenization conditions which affects emulsion stability before drying and powder quality and shelf-life after drying are critical in microencapsulation. Thus, the present study was undertaken to investigate the effect on ultrasonication time (20, 60 and 100) on microencapsulation efficiency (ME) and particle size. The wall material combination were selected as in our earlier study and wall material concentration and ratio of core/wall material fixed to 20%, to exclude the effect of the process variables, Results revealed that, increasing ultrasonication time had led to increase of ME for maltodextrine/sodium caseinate and N-Lok/gum Arabic concentration. Ultrasonication time had positive effect on maltodextrine/whey protein concentrate combination until 60 s, but additional ultrasonication reduced ME. On the other hand, it had adverse effect on N-Lok/sodium caseinate combination and no effect on other combinations. Emulsion particle size of maltodextrine/sodium caseinate, maltodextrine/whey protein concentrate and N-Lok/gum Arabic combinations were decreased with increasing ultrasonication time. However, 60 s of ultrasonication was found to be adequate for N-Lok/sodium caseinate and HiCap 100/gum Arabic combinations. Emulsion prepared using HiCap 100/whey protein concentrate did not affected from ultrasonication time. Particle size of microcapsules varied between 10.66-19.35 µm and only the particle size of HiCap 100/gum Arabic, N-Lok/gum Arabic and HiCap 100/whey protein concentrate combinations decreased with increasing ultrasonication time. Keywords: microencapsulation, spray drying, ultrasonication time, microencapsulation efficiency, particle size 63 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY New Dimension of Slow Food Movement Using Supercritical Fluid Technology and Methods to Influence Society by Effective Marketing Strategies Ruhan Aşkın Uze11, İrem Tükel2 1 2 Food Technology Department, Yasar University, Turkey Public Relations and Publicity Department, Yasar University, Turkey [email protected] Abstract Although slow food movement is a well-known movement nowadays, in order to make it more widespread to the society, necessity to develop and to adapt new techniques has become inevitable for healthier consumption age. For this purpose, possibility of increased usage of healthy foods with addition of natural extracts using new techniques came out from relevant questionaries’ applied to people of different age groups. In this study, specific properties of supercritical carbon-dioxide (SCCO2) at distinct temperatures and water in sub-critical conditions were used to obtain extracts rich in water-soluble organic compounds (WSOC). Experiments were carried out at pressures of 10, 20, 30 and 40 MPa and temperatures ranging from 40 to 200 oC with and without modifier for 2 hours of extraction time. The flow rate was kept at 4 mL/min and 1 mL/min for CO2 and water, respectively. The highest WSOC recovery yield was 80 %. Results were supported by marketing strategies to announce this new application and products to the society. Group of sample questions were prepared to investigate a) frequency of staple food usage, b) the brand names and relevant reasons that bring up consumers to buy specifically same branded products, c) knowledge about the ingredients and how advertising effects purchasing decision, etc. Finally, efficiency increase in slow food consumption was proved with supercritical fluid technology to draw attention to the health of consumers with newer and functional healthy foods. Keywords: slow food, extraction, supercritical, marketing strategy, functional 64 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Novel Thermal Processing to Reduce Water Use Robert Steele CSIRO CAHFS, NORTH RYDE 1670 Australia [email protected] Abstract Water has been conventionally used as the heat transfer medium for both heating and cooling because of its excellent heat transfer properties, low cost and easy disposal. Its continuing use should be questioned because of the predicted shortage of water in some countries. Furthermore water carries the risk of microbial contamination especially during the cooling phase of the process. This paper investigates the potential of non-aqueous thermal processing to deliver safe, wholesome food. Eliminating water use for thermal processing offers an environmentally gentler way to process foods which may reduce costs and may prevent compromising the barrier properties of the packaging material. Keywords: properties thermal processing, novel processing, water sustainability, heat transfer, polymer 65 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Towards a More Representative Accelerated Lipid Oxidation Using Non-Thermal Plasma Technology: Evaluation of Volatile Organic Compounds J. Van Durme1, J. Vandamme1, Anton Nikiforov2, Christophe Leys2, Ann De Winne1 1 KULeuven@KAHO, Departement of Microbial and Molecular Systems (M2S), Research Cluster Food & Biotechnology, Research Group Molecular Odor Chemistry, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium 2 University Ghent, Department of Applied Physics, Research Unit Plasma Technology [email protected] Abstract Today saturated lipids in food are increasingly replaced by healthier unsaturated lipids. These new lipid-rich food products are more susceptible to lipid oxidation resulting in the formation of undesired flavors and aromas. To study oxidative lipid mechanisms in a fast manner, accelerated oxidation tests are required. Today most tests are based on increasing temperature (e.g. Rancimat approach). However, several studies indicate a poor correlation with natural lipid oxidation mechanisms due to widely divergent kinetics in function of the employed temperature. Therefore, in this study NonThermal Plasma (NTP) has been investigated as an innovative technique to accelerate lipid oxidation at moderate conditions inducing changes that are closer to natural oxidation phenomena. Vegetable oil samples were treated with three types of radio-frequency plasma jets (Argon plasma, 0.3% O2/Argon and 0.3% H2O/Argon plasma). When oxygen or water was doped into the plasma jet, specific oxidative species were generated which proved to initiate natural occurring lipid oxidation reactions. Using HS-SPME-GC-MS analysis, it was measured that a short exposure (minutes) with both 0.3%O2/Ar RF plasma as 0.3%H2O/Ar plasma resulted into the formation of secondary lipid oxidation products that were also identified in naturally aged vegetable oil (reference sample). Sensory evaluations revealed that at this phase both thermally-induced as RF-plasma accelerated lipid oxidation were not representative of ambient temperature processes. However, non-thermal plasma technology has the potential to be fine-tuned towards a more representative accelerated food ageing technique and is equally interesting to investigate the specific role of individual reactive species in lipid oxidation chemistry. Keywords: lipid oxidation, non-thermal plasma, aroma, mass spectrometry, sensory evaluation 66 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Novel Food Applications of Nanotechnology Athanasios Labropoulos, Stylianos Anestis Technological Educational Institute of Athens, Kallithea 17674 Greece [email protected] Abstract Nanotechnology is the “understanding and control of matter at dimensions of roughly 1 to 100 nm”, where unique phenomena enable novel applications. Nanotechnology is the first major worldwide research initiative of the 21st century. The application of nanotechnology (NT) to the agricultural and food industries was first addressed by the United States Department of Agriculture in its roadmap published in September 2003. It is now emerging as a rapidly evolving field with a potential to revolutionize agriculture and food systems, across the entire agricultural value chain, along with other emerging technologies such as biotechnology, to complement conventional agricultural technologies. However, to make an impact on the rural economy, it is important to recognize that this new technology needs to be extended beyond the farm to all the links across the entire agricultural value chain. The key role of this technology is also envisaged in agri-biotechnology in the areas of gene delivery, gene expressions, gene sequencing, gene therapy, gene regulation, DNA targeting, DNA extraction, DNA hybridization, fingerprints for DNA and RNA detection, cell probes, specific targeting, cell sorting and bio-imaging, single-cellbased assay, drug delivery, tissue engineering, proteomics and nanobiogenomics. This study focuses on the potential of nanotechnology in agri-food and food health including the development of nanoparticles for food applications. Keywords: nanotechnology, food Science, bio-system, nano-science 67 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Micro- and Nanonization Processes by High Pressure Homogenization: Effect of Valve Geometry on Break-Up and Recoalescence Phenomena Francesco Donsi1, Mariarenata Sessa1, Giovanna Ferrari1,2 1 Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy 2 ProdAl scarl, Competence Center on Agro-Food Productions, University of Salerno, via Ponte don Melillo, 84084 Fisciano (SA), Italy [email protected], [email protected], [email protected] Abstract The comminution of particles below the micrometric size can be efficiently achieved when the energy required to generate new surfaces is delivered in a fluid dynamic field. High pressure homogenization (HPH) represents one of the main systems for the generation of a solid or liquid disperse phase in a process fluid, through the transformation of pressure energy into kinetic energy in specially designed homogenization valves. The homogenization valves, which therefore represent the heart of a HPH system, are part of the proprietary design, which distinguish the different HPH manufacturers. In the present work, using an in-house developed HPH system, the effect of the homogenization valve is investigated, in terms of geometry as well as of flow regime establishing in the valves and downstream of them, with the goal of indentifying the optimal processing conditions for producing very fine and stable emulsions for food applications Being emulsions produced in a two-step process, consisting of an initial droplet break-up, followed by the absorption of surface-active molecules on the newly generated surfaces, in order to prevent recoalescence phenomena, the experimental approach is based on the study of the two phenomena separately. Break-up is investigated by assessing the viability of spherical microorganism cells (Lactococcus lactis), while adsorption kinetics is investigated by changing both the fluid dynamics and the emulsifying molecules. Results show that conditions that maximize the Reynolds number in the homogenization valve are ideal for promoting both efficient droplet break-up and emulsifier adsorption. Keywords: high pressure homogenization, emulsification, droplet break-up, emulsifier adsorption kinetics 68 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Edible Pickering Emulsion Technology in Foods Laudina Duffus1, Jennifer Norton1, Paul Smith2, Ian Norton1 and Fotios Spyropoulos1 1 University of Birmingham Edgbaston Birmingham B15 2TT United Kingdom 2 Cargill, Belgium [email protected] Abstract Pickering stabilisation has long been recognised as a very useful and suitable method for producing emulsions with superior stability when compared to conventional surfactant stabilised emulsions. Polysaccharides (modified or native), such as starch, cellulose and their subsequent derivatives, as well as flavonoids, are examples of food-grade materials that can be used as Pickering particles in food emulsion formulations. These particle groups have been selected for investigation as they are edible, abundant in nature, are relatively cheap and often can be derived from waste products. It is the intention of this work to assess the potential of a range of edible particulate structures to behave as Pickering particles and to compare them in terms of the emulsions they produce in the absence of surfactants, under equivalent conditions. Furthermore, the aim is to assess potential advantages that these particles have when specific emulsification processes are used. The colloidal particles explored were: three modified celluloses; two flavonoids; and a modified starch. These materials were characterised in terms of their size, ζ-potential, particle surface activity and hydrophobic/hydrophilic character. Particles were subsequently used to stabilise oil/water emulsions in the absence of any added surfactant or other known emulsifying agents. Resulting emulsions were shown to be stable at relatively small particle concentrations. Additionally, depending upon process type and particle concentration, the emulsion behaviour predictions made based on particle properties prior were in reasonable agreement with emulsion behaviour observed. There was evidence of network stabilisation occurring throughout the bulk of some emulsion systems further increasing emulsion stabilisation. Keywords:Pickering emulsions, Colloidal particles, Polysaccharides 69 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Twin-Screw Extrusion Processing Conditions on Some Properties of Chickpea Extrudates Faruk Doğan1,2, Sibel Yağcı2, Aylin Altan1 2 1 Mersin University, Department of Food Engineering, Mersin Karamanoğlu Mehmetbey University, Department of Food Engineering, Karaman [email protected] Abstract Extrusion has many advantages such as short processing time and low cost while providing a great versatility and flexibility for the production of a variety of products. Due to the high nutritional value of chickpea, it can be used for the production of nutritious snack foods by extrusion technique. The objective of this study was to develop chickpea-based snack products by twin-screw extrusion and determine the effects of extrusion conditions on the physical and textural properties of the extrudates. Chickpea flour was fermented at 37°C for 8 h and subsequently dried in a forced air drier at 55°C for 24 h. Fermented chickpea flour was extruded at 15% moisture content in a co-rotating twin screw extruder with five heating zones (40-50-70-100-110°C) and a circular die (4 mm). Three factor factorial designs were used for experimental design with factors of die temperature (130-150°C), screw speed (300-400 rpm) and locust bean gum level (1-4%). Analysis of variance was performed to analyze the effects of factors on expansion, bulk density and texture (hardness, crispness and brittleness) of extrudates. Expansion of extrudates ranged from 1.8 to 2.3. Bulk density was in the range of 0.65-0.82 g/cm3 while hardness of extrudates changed from 5.8 to 10.5 N. Increasing the die temperature and screw speed increased the expansion but decreased the bulk density and hardness of the extrudates. Gum level significantly affected texture of extrudates. These findings demonstrate the feasibility of developing expanded chickpea-based snack products that can meet the demands of health-conscious people. Keywords: Chickpea, Extrusion, Fermentation 70 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microwave Blanching Applications for Pectin Methylesterase Inactivation in Carrot Slices and Comparison with Conventional Blanching Duygu BAŞKAYA SEZER1, Aslıhan DEMİRDÖVEN 2 1 2 Lecturer –Amasya University–Amasya-TURKEY Assist.Prof. Dr.- Gaziosmanpasa University Engineering and Natural Science Faculity Food Engineering Department – Tokat-TURKEY [email protected] Abstract In this study, carrot slices were blanched by microwave and conventional applications. Response surface methodology (RSM) was used for optimization of microwave blanching conditions. The effects of power (360-900 W), time (10-300 s) and water content (0-150 ml) (independent variables) on the pectin methylesterase (PME) activity (response) were investigated for carrot slices (50g; 30±5 mm diameter, 3 mm thickness).After optimization, carrot slices was produced with using optimized conditions and compared with untreated control samples and conventionally blanched carrot slices on the aspect of PME inactivation. Three optimum points (I-900W 170s 75ml water, II-630W 190s 75ml water, III-360W 300s 75ml water) were selected and confirmed with blanching effectiveness test (peroxidase–POD- inactivation)and PME activity analyses. At the chosen three optimum points and conventionally blanched counterpart (940C/300 s),both PODs and PMEs of them had been inactivated. In optimum point of microwave and conventionally blanching groups, while POD inactivations were ensured qualitative analysis, reduction of PME activities was found as 97.75% (900W-170s-75ml water; 85ºC), 99.62% (630W-190s-75ml water;85ºC), 99.38% (360W-300s-75ml water; 78ºC) for 3 optimum points; 97.65% for conventionally blanched sample.As a result, it was determined that microwave blanching can be applied as a thermal treatment on carrot slice production for PME inactivation. Keywords: Carrot, Optimization, Pectin methylesterase, Microwave, Blanching 71 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg Majid Javanmard Iranian Research Organization for Science & Technology (IROST), Iran [email protected] Abstract The concern with the quality of the food and cosmetic products is due to the potential fungal contamination and the risk of the presence of mycotoxins in the herbal plants and their derivatives. In this study, 15 samples of medicinal plants Cedar (Ziziphus spina-christi), Evergreen (Calendula officinalis), Tarragon (Artemisia dracunculus L), Dill ( Anethum graveolens dhi) and Horsetail (Equisetum arvense L.) were evaluated for the fungal contamination and the mycotoxigenic potential of Aspergillus isolated from the samples. Results indicated that predominant mycoflora was distributed in 4 genera Aspergillus, Alternaria, Mucor and Rhodotorula. Total fungal counts ranged from <102 to 2 ×103 cfu/g. From these, 58.3% of the isolates corresponded to genera Aspergillus, which are extremely important from the mycotoxicological standpoint. 16.6 % of the Aspergillus isolates proved to have the ability for producing aflatoxins. The presence of toxigenic moulds represents a potential risk of mycotoxin contamination and considering the worldwide increased use of herbal products as alternative medicines, it is necessary setting standards for toxigenic moulds in crude herbal drugs in order to reduce the risks for consumers' health. Keywords: Fungal contamination, Herbal plants, Toxigenic fungi, Mycobiota 72 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of a Combined Treatment of Pulsed Light and Bioactive Edible Coating on FreshCut Cucumbers Taner Baysal1, Francesco Donsi2 , Gianpiero Pataro2, Giovanna Ferrari3, Ozge Tastan1 1 Department of Food Engineering, Ege University, Izmir, Turkey Department of Industrial Engineering, University of Salerno, Italy 3 Competence Center on Agro-Food Productions, University of Salerno, Italy [email protected] 2 Abstract Bioactive edible films and coatings can be used in active packaging, to extend the shelf life of a wide variety of foods by preventing dehydration, microbial growth, oxidative rancidity, surface browning, and oil diffusion. Pulsed light is an emerging nonthermal technology which is used as alternative to conventional methods to inactivate microorganisms on food surfaces. Purpose of this study is to investigate the impact of a combined treatment of pulsed light and modified chitosan edible films incorporating antimicrobial nanoemulsions on sanitization of fresh-cut cucumbers. Initially, the optimum concentration of modified chitosan and two nanoemulsions (EM1 and EM2) were optimized with respect to the inhibition zone and hydrophobicity values by Response Surface Methodology in order to produce optimum edible film dispersions. Secondly, fresh-cut cucumber slices (5 mm thickness and 35 mm diameter) were inoculated with Escherichia coli DH5-α of 106 CFU/ml and subsequently coated and/or treated by pulsed light. Coating treatment consisted in the immersion in a working solution for 5 s followed by 1 h drying. Pulsed light treatments were conducted at different energy doses (4, 8, and 12 J/cm2) on the same side of the slices that was inoculated. Results showed that the coating formulation plays an important role in achieving maximum microbial reduction, and that coating treatment is well suited to be combined even with the highest pulsed light treament. Therefore, it can be concluded that the application of combined treatment of edible coating incorporating nanoemulsions and pulsed light can be used to extend the shelf life of fresh-cut cucumbers. Keywords: bioactive coating, pulsed light, cucumber, nanoemulsion, carvacrol 73 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Modified Atmosphere Packaging and Storage Temperatures on Quality of Shelled Raw Walnuts Mirshams M.and Javanmard2, M. 1 Department of Food Science, Islamic Azad University, Damghan Branch, Damghan-Iran. Department of Food Industries, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST) Tehran-Iran [email protected] 2* Abstract Walnut kernel is an edible which contains lots of fat, protein, sugar and starch; but changes physically and chemically in a short time and loses its quality due to a variety of reasons. This study was aimed at analyzing the effects of packaging and preservation conditions on the quality and durability of walnut. This study uses the central composite plan for evaluating the effect of Oxygen (0 – 10%), Carbon dioxide (0-10%), and temperature (4-26oC) on qualitative characteristics of walnuts. Also the response level technique was used to find the optimal set of conditions for interactive effects of factors, as well as estimating the best conditions of process using least amount of testing. Measured qualitative parameters were: peroxide index, color, decreased weight, mould and yeast counting test, and sensory evaluation. The results of variance table analysis showed that the defined model for peroxide index, color, decreased weight, and sensory evaluation is significant (p<0.001), so that increase of temperature causes the peroxide value, color variation, and decreased weight levels to increase; and reduces the overall acceptability of walnuts. An increase in Oxygen percentage caused the color variation level and peroxide value to increase and resulted in lower overall acceptability of the walnuts. Also an increase in CO2 percentage caused the peroxide value to decrease, but did not significantly affect other indices (p ≥ 0.05). Mould or yeast was not found in any walnut specimen. Optimal packaging conditions to achieve maximum quality of walnuts include: 1.46% Oxygen, 10% Carbon dioxide, and temperature of 4oC. Keywords: Shelled walnut, MAP, quality, storage temperature 74 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of High Pressure Processing at Subzero Temperatures on Quality Parameters of Beef Mince Sami Bulut1, Tugba Sahin Sert2 and Fatma Coşkun2 1 Food Engineering Department, Faculty of Engineering, Trakya University, Edirne, Turkey 2 Namık Kemal University, Tekirdağ, Turkey [email protected] Abstract High pressure processing (HPP) is being increasingly used by the meat industry as a post processing technology to extend the shelf life and to improve the safety of ready to eat meat products. However, application of HPP to fresh meat generally has not been regarded commercially viable, mainly because of the cooked appearance and potential for accelerated loss of flavour due to lipid oxidation. HPP at low and subzero temperatures is a promising approach for process optimization that can minimize the adverse effects of HPP on fresh like qualities (colour and texture) of meat. By combining the synergy between high pressure and subzero temperatures, the microbiological load of raw meat could be reduced significantly while preserving the colour and texture of meat. In this study, frozen and unfrozen beef mince were exposed to a pressure of 300 MPa for 5 minutes at different temperatures (10, -5, 0, 10 and 20 °C). The lightness (L), redness (a), and yellowness (b) values measured in accordance of Commission Internationale de l'Eclairage (CIE) showed that the minimal change in colour was observed when the frozen samples were pressure treated at -10 °C. A new method was developed to measure water holding capacity (WHC) of meat and named as “high pressure expressed moisture-HPEM”. WHC of frozen beef mince measured through HPEM was significantly higher than that of unfrozen beef mince. Freezing the beef mince prior to pressure treatment increased the WHC of beef mince. Keywords:High pressure processing, subzero, beef mince, colour, water holding capacity. 75 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Pomegranate Seed Oil: Shelf Life Prediction, Microencapsulation and Utilization in Icecream Production Mustafa Çam1, Fatma Erdoğan1, Duygu Aslan1, Merve Dinç1, Safa Karaman1, Ömer Sait Toker2 and Hasan Yalçın1 1 Erciyes University, Faculty of Engineering, Department of Food Engineering, 38039, Kayseri, Turkey 2 Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210, Istanbul, Turkey [email protected] Abstract Pomegranate (Punica granatum L.) has been reported to have several nutritional and health benefits. Pomegranate seeds contain up to 20% oil of which health benefits result mainly from a unique conjugated fatty acid called punicic acid. In this study, we determined selected analytical properties of pomegranate seed oil and investigated the suitability of the seed oil for functional ice-cream production. The seed oil was oxidized at different temperatures (80, 90, 100, 110, 120, 130 °C) under Rancimat test conditions to predict the shelf life of the seed oil. The storage stability of the seed oil was predicted by extrapolation from the measured data as 0.92 year at 4 °C and 0.21 year at 20 °C. We then microencapsulated the seed oil in order to extend its storage stability and to facilitate its utilization in ice cream production. The optimum operating conditions determined by one factor at a time principle for the seed oil microencapsulation were 1/2 for the ratio of core to coating material, 1/1 (w/w) for the ratio of maltodextrin to gum Arabic, 30 (w/v) for infeed concentration, and 140 °C for inlet air temperature. Microencapsulation yield and efficiency were 28.7% and 74.1%, respectively. Incorporation of the seed oil into ice-cream formulation at 2.0% (w/w) resulted in significant improvements in fatty acid composition. No differences were observed between control and the enriched ice-creams in terms of textural properties in sensory analysis. Therefore, ice-creams enriched with pomegranate seed oil could be introduced to markets as functional ice-cream. Keywords: Pomegranate seed oil, Punicic acid, Microencapsulation, Storage stability, Functional ice cream 76 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Volatile Profiles of Ayvalik Virgin Olive Oils: Influences of Geographical Origin Didar ÜÇÜNCÜOĞLU1, Mücahit Taha ÖZKAYA2, Dilek SİVRİ ÖZAY3 1 Karatekin University, Department of Food Engineering, Çankırı, 18100, Turkey ,2Ankara University, Department ofHorticulture, Ankara, 06110, Turkey 3 Hacettepe University, Department of Food Engineering, Ankara, 06850, Turkey Abstract Olive oil is a precious vegetable oil, especially its healthy and nutritional properties, which is extracted from olive fruits (Oleaeuropeae L.)by mechanical and physical methods.Virgin olive oil is appreciated for its taste and aroma that is characterized by various volatile compounds such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans and probably, other unidentified volatile compounds. Enzymatic reactions (hydrolases, lipoxygenaseoxidises, hydroperoxidelyase, alcohol dehydrogenase and acyl transferase) are responsible for volatiles formation. The positive aroma (fruity and green attributes, almond and tomato notes) is primarily depends on C6 aldehydes (hexanal, E-2-hexanal, Z-3-hexanal) and particularly minor hydrocarbons (copaene/woody, alfa-farnesene/herbal-green). Genetically type of olive cultivar, ripeness, processing method, malaxation time and temperature, agronomic conditions and geographic origin factors predominantly affect the composition of volatile profile. The aim of this study was to determine volatile compound profiles of “Ayvalık” virgin olive oils which wereharvested in different locations. Samples (n=37) were collected from North Aegean Region in Turkey. They were all harvested by hand in 2012-2013 harvest yearfrom beginning ofSeptember to middle of October, so olives had 2.5-3.5 ripening index (RI). The olives were washed, crashed, kneaded (15-20oC, 40 min) and then centrifuged (3000 rpm, 2 min) at laboratory scale.The oil samples were storage at +4oC until analyses. Solid phase microextraction-gas chromatography/mass spectrometer (SPME-GC/MS) was usedfor qualitative characterization of volatiles with 4-methyl-2pentanol as an internal standard. Approximately 200 compounds were detectedin olive oil samples. The abundant volatiles were C5-6 compounds such as 2-hexanal (E)-, 3-hexenol (E)-, cis 2-pentenol, as expected.Moreover, copaene, alfa-farnesene, bergamotene, styrene, alfa-himachalene, zingiberene, dl-limonene,alfasesquiphellandrene was found as some ofminor hydrocarbonsand terpenes. Statistical analyses showedthat volatile profiles of olive oil samples differed on the base of locations. Keywords:Virgin olive oil, Ayvalıkcultivar, volatile profile, SPME-GC/MS 77 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Lipid composition of seed oils of nine Spanish pomegranate (Punica granatum L.) cultivars Luana Fernandes1, José Alberto Pereira1, Isabel Lopéz-Cortés2, Domingo M. Salazar2, Susana Casal3 and Elsa Ramalhosa1 1 Mountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 2 Departamento de Producción Vegetal. Universidad Politécnica de Valencia. Camino de Vera s/n, 46022 Valencia, Spain 3 REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal [email protected] Abstract Pomegranate (Punica granatum L.) is an ancient fruit tree traditionally cultivated in the Near and Middle East. Presently, it’s most important growing regions include Afghanistan, Iran, Israel, USA, Italy and Spain, being the last country the largest European exporter. Pomegranate fruit can be divided into several anatomical compartments: outside peel, inside peel, and arils (pulp and seeds), being the last usually used for fresh consumption, juice, jams and jellies production. Even though pomegranate seeds are an industrial byproduct, recent reports have highlighted their potential use as a source of oil with beneficial chemical attributes. In spite of this the main objective of the present work was to characterize the seed oils of nine pomegranate varieties of European origin, collected in Spain, including their fatty acid and vitamin E compositions, to assess their potential to be used as nutraceuticals or functional food ingredients. All seed lipid fraction consisted mainly on punicic acid (c9,t11,c13 C-18:3) (ranging between 77.3% and 83.6% of total fatty acids), followed by small amounts of linoleic acid (C18:2n6), oleic acid (C18:1n9) and palmitic acid (C16:0). Regarding vitamin E composition, α-, γ-, δ-tocopherols were found in all pomegranate seed oils, mainly γ-tocopherol, with total tocopherols ranging from 174.5 to 627.3 mg/100g oil. Conversely, tocotrienols were not detected. In conclusion, these results indicate that pomegranate seed oils are rich in punicic acid, a conjugated linolenic acid with interesting anti-carcinogenic activity, being simultaneously rich in tocopherols, of technological and nutritionally relevance. Keywords: Pomegranate; seed oils; fatty acids; tocopherols; Spanish cultivars. 78 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization of Potent Odorant Compounds in Turkish Olive Oils by Gc‒Ms‒Olfactometric Techniques Songul KESEN1, Hasim KELEBEK2, Serkan SELLI3* 1 Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University, 27600‒Gaziantep/Turkey 2 Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Science and Technology of Adana, 01110‒Adana/Turkey 3 Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330-Adana/Turkey [email protected] Abstract The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik, Gemlik and Memecik cultivars by gas chromatography‒mass spectrometry‒olfactometry (GC‒MS‒O) in 2011 harvest year.Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave highly representative aromatic extract of the studied olive oil based on the sensory analysis. The aroma-active compounds of olive oils were assigned by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The flavor dilution (FD) factors of the compoundswere detected to fall within the range of ≥64–1024. The compounds having the highest FD factor (1024) were (Z)-3hexenol (cut grass, herbal) and β‒sesquiphellandrene(floral) for AYV oil and (Z)-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aromaactive components followed by aldehydes. Keywords: Olive oil;representativeness; olfactometry; aroma‒active compounds 79 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Maltodextrin as Fat Replacer on the Quality Attributes of Low – fat beef Burger Mervat Eldemry, Lamiaa Lottfy, Mostafa Owon Faculty of Specific Education Kafr El-sheikh University, Egypt [email protected] Abstract This study was carried out to prepare low – fat beef burger by partial replacement of beef fat with Maltodextrin as fat replace with different levels(5, 10, 15 and 20%).The low-fat beef burger was organoleptically evaluated and subjected to analysis for gross chemical composition, caloric value , Quality Attributes and also the physical properties were determined. A biological assay on rats was conducted to determine the effect of produced low – fat beef burger on feeding and growth parameters and serum lipid profile. The sensory evaluation indicated that no significant difference (P≤ 0.05) was found among low- fat burger and control treatment. Hardness and Juiciness Indices of the beef burger were non significantly comparable (P≤ 0.05) with the control and low-fat burger. No Significant difference (P≤ 0.05) was observed among control and all treatments for overall-acceptability. The texture analysis indicated that no significant difference (P≤ 0.05) was found among control and maltodextrin beef burger. The results of gross chemical composition and caloric value showed a significant decrease (P≤ 0.05) in fat content and caloric value by increasing fat replacement level. The biological assay results indicated that the body weight gain, food intake and digestibility of rats were significantly (P≤ 0.05) affected by fat replacement, while, feed efficiency ratio and fecal mean of rats were not significantly (P≤ 0.05) affected by fat replacement. Total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-c) of serum were significantly (P≤ 0.05) decreased by replacement of beef fat by Maltodextrin .Thus, the obtained results indicated that the risk of fullfat beef burger as a rich fat food can be minimized by replacing 20% of beef fat by Maltodextrin without significant effect on the organoleptic properties. Keywords: Beef burger, maltodextrin, lipid profile 80 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production of Anchovy and Mussel Pastes as Appetizer Berna KILINÇ, Volga Can ŞAHİN Ege Üniversitesi Su Ürünleri Fakültesi Avlama ve İşleme Teknolojisi Bölümü, 35100, Bornova-İZMİR [email protected] Abstract Anchovy (Engraulis encrasicolus) is a species which mostly caught from Black Sea by seine catch. This species represents the majority of the marine species consumed in Turkey. Mussel (Mytilus galloprovincialis) is a bivalve that has long been used as a marine food by boiling and stuffing with rice. It is harvested from Mediterranean, Aegean and Marmara Sea and is mainly consumed in coastal towns. In this study, anchovy and mussel were used as raw materials. Subsequent to filleting the anchovy and extracting the meat of mussel, these two species were boiled in salty water and grinded. Ultimately, they were introduced separately to the mix of tomato paste, red pepper paste, swatted garlic, cumin, fenugreek powder, ground pepper, salt and olive oil. On account of its consistence, this developed product can be conserved in a paste tube as well as it can be bottled in a glass jar to preserve. The paste is suitable specially for use as appetizer in every repasts. Moreover it can also be used as consistent intensifier and flavoring supplement during the cooking process. Aside from the production, the shelf life of the product was appointed by routine microbiological test methods (total aerobic bacteria, psychrotrophic, coliform, Enterobactericeae, lactic acid bacteria, Micrococcus, Staphylococcus, yeasts and molds counts) and also spoilage bacteria species were identified. Keywords: anchovy, mussel, paste, shelf life, microbiology 81 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Relationship between chicken welfare before slaughter and meat pH Harkati-Gaci Ameni, Benatallah Leila and Zidoune Mohamed Nasreddine Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires- Université Constantine, Algeria [email protected] Abstract Meat quality is function of multiple parameters, including physiological behavior of animals during pre-slaughter processings. In Algeria these last are not standardized for broiler chicken, which justifies diversity in sector. Our objective is to study effects of pre-slaughter conditions on the well-being of animals and relationship with meat pH. Three slaughter methods were applied; pre-slaughter handlings are hanging, electronarcosis and bleeding in the first one, hanging and bleeding in the second and bleeding directly in the third. Blood glucose is measured at different levels before and after treatments. Meat pH kinetics end pH ultimat are evaluated to estimate their technological quality. The relationship between these parameters has been studied statistically. The results showed significant differences (P <0.05) between glucose and pH. Animals that were not subjected to hanging and electrocution have at bleeding 222.8 mg / dl of glucose, which was significantly lower than those of animals hung and electrocuted were values are 225.6 mg / dl and 241.2 mg / dl. pH kinetics are similar but with some discrepancies, especially in early hours postmortem. Animals having undergone hanging and electrocution are those who have a significantly higher pH 6.34 compared with 6.10 and 6.13for the authors. Correlation coefficients greater than 90% were obtained between bleeding glucose and different pH postmortem and ultimate pH. The highest glucose characterize animals that have undergone more handling before bleeding and then they give meat pH significantly higher during the first hours post mortem. In general, we can see that pre-slaughter practices of boiler chicken affect animal welfare more than quality of meat. Keywords: chiken welfar, meat pH, pre-slauter practices 82 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents Moein Bashash1, Nafiseh Zamindar2 and Marzieh Bolandi1 1 Department of Food Science and Technology, Damghan Branch, Islamic Azad University, The Islamic Republic of Iran 2 Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, The Islamic Republic of Iran 1 [email protected], [email protected] Abstract The antioxidant capacity and phenolic content of three sumac (R. coriaria L.) samples, including brown sumac fruit, brown sumac powder and red sumac powder were studied. Methanol, ethanol, distilled water and mixture of methanol and ethanol (1:1) were used as solvent system. Antioxidant activities of extracts were screened using 1, 1-Diphenyl-2-picrylhydrazyl DPPH radical scavenging method. Phenolic content was determined by Folin–Ciocaltaeu procedure. The efficiency of the solvents used to extract phenols from the samples varied considerably. The phenolic content of brown sumac powder was 2.906 to 2.997 gallic acid equivalents/100 g (GAE/100 g), that of brown sumac fruit was 2.438 to 2.529 GAE/100 g, and that of red sumac powder was 2.172 to 2.263GAE/100 g. The present study found that water extracts of sumac have effective antioxidant and radical scavenging activities as compared to other extracts. Keywords: Rhus coriaria, sumac, antioxidant activity. 83 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Investigation of the possibility of fermented drink lactic acid production (Lactobacillus plantarum and Lactobacillus casei) by red grape juice and rice flour Roya Mirmohammadi1, Seyed Hadi Razavi2, Nafiseh Zamindar3 1 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord 88137-33395, Iran 2 Department of Food Science & Engineering, Faculty of Bio system Engineering, University of Tehran, Tehran 31585-11167, Iran 3 Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran [email protected] Abstract Cereal-based beverages could have a huge potential either to fulfill the consumer demand for nondairy beverages or as potential vehicles for functional compounds such as antioxidants, dietary fiber, minerals, probiotics and vitamins. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of lactic acid bacteria: Lactobacillus plantarum and Lactobacillus casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 h. Microbial population, pH, titrable acidity, sugar and organic acid metabolism were measured during the fermentation period. The results indicated that mixture of rad grape juice and rice flour solution (media 2) fermented with mixed culture of both Lactobacillus plantarum and Lactobacillus casei increased the pH and microbial population sharply at the initial stages of fermentation and the most production of lactic acid was observed by fermentation of media 2 by lactobacillus plantarum and Lactobacillus casei. The most sugar consumption was seen by fermentation of red grape juice with mixed culture. Single and mixed culture of Lactobacillus plantarum and Lactobacillus casei could ferment media 1 and 2 but fermentation of media 2 was more successful (p<0.05). Keywords: Lactic acid fermentation; Lactobacillus plantarum, Lactobacillus casei, Grape juice, Rice flour 84 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Structural biology as a tool in understading Brucella pathogenesis: analysis of Brucella Toll/interleukin 1 receptor (TIR) protein BtpA Burcu Kaplan-Türköz, Thomas Koelblen, Laurent Terradot, Institut de Biologie et Chimie des Protéines, Université Lyon 1, Univ Lyon, France [email protected] Abstract The intracellular pathogen Brucella is the causative agent of brucellosis and human brucellosis is caused by B. abortus and B. melitensis which are transmitted by contact with cow/sheep or by ingestion of unpasteurized milk products. Brucellosis in humans results in undulating fever, endocarditis, arthritis and neurological diseases. Brucella evolved mechanisms to subvert host immune responses by directly targeting Toll like receptor (TLR) signaling pathways. TLR signaling play essential roles in the activation of innate immune responses against microbial infections and initiate proinflammatory response signaling pathways. Brucella encodes a Toll/interleukin-1 receptor (TIR) domain protein; BtpA, which interferes with TLR2 and TLR4 signaling, resulting in decreased dendritic cell (DC) maturation and decreased amount of pro-inflammatory cytokines secreted in DCs. We solved the crystal structure of the BtpA at 3.15Å resolution. The structure is composed of an elongated helix of 33 amino acids (α-tail) followed by the predicted TIR domain. The structure shows a dimeric arrangement of a canonical TIR domain, but secured by the unique α-tail that packs against the TIR:TIR dimer. Structure-based mutations and multi-angle light scattering experiments characterized the BtpA dimer conformation in solution, which has important implications for its mode of action in the host cell. Keywords: Brucella, BtpA, TIR domain, structural microbiology, macromolecular crystallography 85 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Analysis of Volatiles in Beverages and Food Using Static Headspace GasChromatography Mehmet Coelhan and Anita Aberl Technische Universitat München, Germany [email protected] Abstract Different methods are available to analyze volatiles in food and beverages. Usually, they are based either on the principle of steam distillation or on extraction with organic solvents. Extraction with carbon dioxide and direct thermal desorption methods are also applied for this purpose. In most of these techniques, extensive sample preparation and special equipments are required. The complex sample preparation step for volatile analysis is frequently connected with a risk of indefinable analyte loss. In steam distillation, a large amount of the sample and an extraction time of 3−4 h are necessary. Furthermore, extraneous nonvolatile residues along with the compound of interest can be extracted by the solvent extraction method as well as with the carbon dioxide extraction method. The gas chromatography (GC) columns may be adversely affected by these nonvolatile residues. With the headspace (HS)-trap method, analyte losses during sample handling can be reduced, and detection limits can be improved by repeating the trap enrichment cycle. This system is characterized by a good repeatability without carryover effects. In the present study headspace method was used for determining sulfur dioxide. As a new feature, detection and quantification take place via electron capture detector (ECD). This novel method was used to determine SO2 in wines and dried fruits. Furthermore, using mass spectrometer as detector volatiles in various beer and hop samples were analyzed sensitively. Keywords: headspace, volatiles, beverages, gas-chromatography. 86 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Heavy Metal and Mineral Elements in Root/Rhizome Samples of Some Medicinal Plants Widely Usedin Turkey İbrahim İlker ÖZYİĞİT1, Cengiz ÇOLAK1, Sedat KARADENİZ1, Göksel DEMİR2, İbrahim Ertuğrul YALÇIN2 1 Marmara University, Faculty of Science & Arts, Biology Department, 34722, Goztepe, Istanbul, Turkey 2 Bahçeşehir University, Engineering Faculty, Environmental Engineering Department, 34353, Besiktas, Istanbul-Turkey [email protected] Abstract In this study, flower and root plants were obtained from the herbalists of three different districts (Kadıköy, Bakırköy and Güngören), and their mineral element and heavy metal amounts were analyzed by using ICP-OES apparatus. Great burdock, nettle, sweetflag, garden heliotrope, blackberry, quackgrass, garden ginger, lesser galangal, red ginseng, mullein, elecampane, carline thistle, cultivated licorice, turmeric of which roots or rhizomes are widely used, were analyzed. The quantities of copper (Cu), boron (B), zinc (Zn), iron (Fe), cadmium (Cd), mercury (Pb), magnesium (Mg), manganese (Mn), nickel (Ni), potassium (K) and sodium (Na) were determined. Among the root/rhizome samples, the highest quantity of copper was seen in great burdock with the rate of 13.119 mg/kg, while the lowest rate in garden ginger with 0.504 mg/kg. The quantity of other elements are as follows; Boron, the highest rate in mullein with 13.156 mg/kg, the lowest rate in garden ginger with 0.622 mg/kg, zinc, the highest rate in grass wall with 26.037 mg/kg, the lowest rate in elecampane with 0.794 mg/kg, iron, the highest rate in garden heliotrope with 231.441 mg/kg, the lowest rate in red ginseng with 20.622 mg/kg, calcium, the highest rate in garden heliotrope with 5998.366 mg/kg, the lowest rate in lesser galangal with 632.36 mg/kg, magnesium, the highest rate in elecampane with 1295.901 mg/kg, the lowest rate in red ginseng with 279.421 mg/kg, manganese, the highest rate in lesser galangal with 80.063 mg/kg, the lowest rate in cultivated licorice with 1.557 mg/kg, nickel, the highest rate in quack grass with 2.409 mg/kg, the lowest rate in blackberry with 0.255 mg/kg, potassium, the highest rate in garden ginger with 8388.732 mg/kg, the lowest rate in blackberry with 815.481 mg/kg, sodium, the highest rate in elecampane with 613.205 mg/kg, the lowest rate in blackberry with 22.632 mg/kg were measured. While the samples were being prepared for analysis, grained plant samples were used between 0.100-0.200 gr. The rates of cadmium and mercury were measured lower than 0.001 mg/kg in all plant samples. When we compare the maximum and minimum rates of elements, heavy metal densities of analyzed samples were not at toxic level. As a result of this study we reach the fact that plants which are sold as medicinal purpose in selected districts have no risk for human health. Keywords: traditional medicine, plant nutrition, ICP-OES, herbalist, Istanbul 87 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production and quality evaluation with shelf life prediction of lab made dietary cookies Amjad Kaka1, Hiran Karem2 and A.B. Soulaka1 2 1 Department of Food Technology – College of Agriculture – Salahaddin University-Erbil – Iraq Department of Food Science- College Agriculture –Sulaimaniyah University – Sulaimaniyah - Iraq [email protected] Abstract More than 33 cookies samples were prepared in laboratory using modified wire cut formula. White wheat flour was substituted by following functional ingredients , Wheat bran, barley flour, resistant starch 1 and 2 and oatmeal flour while sucrose was substituted totally by Maltitol and 50% of added fat was substituted by Inulin aiming to produce and evaluate a dietary cookies . The role of ingredient on cookies quality was determined ;hence spread factor, specific volume, fracture texture, color sensory evaluation , chemical composition including amount of released glucose and finaly the shelf life prediction were studied. The workable dough after addition of different levels of functional ingredients was studied and was concluded the possibilities of replacing wheat flour by 45% wheat bran, 25% barley flour, 20 % resistant starch 1 and 2 and 40 % oat meal to produce acceptable dietary cookies. Cookies spread factor increased after substitution of sucrose by Maltitol and 50 % fat by Inulin while addition of wheat bran , barley flour, resistant starch 1 and 2 and oat meal flour decreased spread factor compared to un substitute cookies. Specific volume of all cookies samples varied from 2.35 for original control and up to 4.18 for 25% barley substitute cookie. Fracture texture data showed an increase in fracture strength that was found after replacing wheat flour with wheat bran in presence of sucrose and fat , while the strength was decreased after addition of wheat bran, barley flour , resistant starch 1 and 2 and oat meal flour in substituted cookies . Inclusion of wheat bran barley flour, oat meal flour caused darkness to cookies , while resistant starch 1 and 2 brightened cookies color. Regarding glucose released after digestion by pancreatic alpha amylase cookies with 25% barley flour and 20 % resistant starch showed lowest glucose release compared to other cookies samples which were also lower than original control which include sucrose. The shelf life studies showed that cellophane was most suitable to packaging material for these types (of 25 % barley ) cookies since using traditional isothermal method showed a shelf life of at least one year regarding moisture content as deteriorating factor . Similar commercial cookies samples available in local market were used as reference sample in this study. Keywords: carbohydrates, cookies, texture, packaging 88 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Non-Linear quality modeling of Canadian winter and spring wheat LukaszPietrzak1, Ericode Souza2, StanMatwin3, IreneParisiene1, JanetGale1 1ECORC, Agriculture and Agri-Food, Canada 2Faculty of Science, University of Ottawa, Ottawa, Canada 3Dalhousie Computer Science, Dalhousie University, Halifax, Canada [email protected] Abstract In recent years the wheat market is mostly driven not by agronomic values but by the end use. Modern breeding programs require screening new wheat crosses and parental candidates for quality in large numbers before selection. Functionality of dough is one of the most important properties for end product quality, and breeding programs of hard winter and spring wheat. Prediction of bread volume and some rheological parameters is not an easy task. It is desirable to develop rapid, and technically simple method to predict end use quality based on the small sample (from one kernel to a few ears).There are generally two steps in the development of prediction method. First, is to define the best quality indicators, (parameters) which are easy to analyse, and next to apply proper mathematical or statistical method to build prediction model or regression equation. In our studies we attempted to develop quality models of Eastern Canadian winter and spring wheat based on the Near-infrared spectroscopy (NIRS) combined with support vector machine (SVM) non-linear algorithms. For SVM we used WEKA program. The NIR spectra (400-2500nm) from 422 Ontario hard winter wheat samples were used in our studies. The Quality models were build based on the original spectra, 1st derivative, 2nd derivative and wavelet transformed spectra. Each of these transformed data set was evaluated using 5 machine learning algorithms: Decision Stump, LMT, M5P, Random Forest, Random Tree and REPT. This non-linear approach allows us to predict some grain and flour quality parameters with the following precision: Bread Volume – 85%; Peak Time – 76%; Farinograph Water Absorption – 78%,; Stability – 67%; Quality Score – 86%. The effects of data pretreatments and applied algorithm was quality parameter depended. The details of data preparation and steps of building the Quality models will be discussed. Keywords: quality, wheat, artificial intelligence, support vector machine, NIR spectroscopy 89 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of the Cooking Times for Bean Varieties Nurudin Kydyraliev and Aychurok Kubanychbek Kyzy Kyrgyz-Turkish Manas University, Kyrgyzstan [email protected] Abstract Beans contain high concentration of protein and carbohydrates. Beans also contain large amounts of vitamins, minerals and other nutrients that will improve all of the essential processes of the body. Beans have to be cooked with minimum loss of nutrients. Therefore investigation of cooking of beans is very important. Before the beans, are cooked they are soaked in water. Presoaking facilitates rapid preparation and preservation of the form of the bean. Cooking beans is a hydrothermal process, which combines simultaneous exposure to heat and water, and it is a characteristic heat exchange process in food production. In this paper the change in the hardness of some varieties of beans during cooking has been determined for different cooking times. The changes in the masses and volumes of beans before and after cooking been have been measured. Keywords: beans, boiling, hardness, cooking times. 90 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Functional Ingredients as Applied to Bakery Product Development Athanasios Labropoulos and Stylianos Anestis Technological Educational Institute of Athens, Athens, Greece [email protected] Abstract Consumers more and more believe that foods can contribute directly to their health and wellness. Of course, today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers. In this regard, functional foods play an outstanding role. The increasing demand on such foods can be explained by the increasing cost of healthcare, the steady increase in life expectancy, and the desire of older people for improved quality of their later years. The development and commerce of these products is complex, expensive and risky, as special requirements should be taken into consideration. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be examined, too. This paper offers a brief overview of the current functional/nutraceutical food market situation in USA, Japan and European countries completed with some studies on bakery product potential, e.g. functional breads. It explores the main challenges of such product development focusing on the different factors determining the acceptance of functionality. Furthermore, it discusses some prominent types of these food products with specific function functionality in the human body such as phytosterols omega-3, and probiotics so that to be bio-available and in acceptable quantity. Keywords: functional food, functional ingredients, probiotic food, functional breads. 91 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Caffeine Content in Coffee Samples by High Performance Liquid Chromatography Özgül Özdestan, Tuğçe Erol, Burcu Acar Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova Izmir, Turkey [email protected] Abstract Coffee is reported to be among most consumed beverages in the world with its aroma and flavor being the main sensory characteristics. Caffeine is the most characteristic alkaloid compound present in coffee and chemical analysis of caffeine in coffee beans is used evaluating coffee quality. The caffeine content in coffee varies widely, depending on the type of coffee bean and the method of preparation. Coffea arabica is used for the preparation of Turkish coffee. In this study the caffeine content of beverage Turkish coffee was determined by high performance liquid chromatography (HPLC). Method performance characteristics were determined. Recovery rate for caffeine was determined as %109. Linearity for caffeine was observed with a good regression coefficient.Ten coffee samples produced by different manufacturers were purchased from local markets in Izmir in Turkey. Coffee samples were prepared with a Turkish coffee machine.Coffee beverage was centrifuged and filtered. Five µl sample was injected to the HPLC. Caffeine contents of beverage coffee samples were in the range of 653.65 µg/mland 1102.49 µg/ml, respectively. Results were evaluated statistically by using SPSS 16.0. Statistically significant differences were obtained between caffeine contents of samples (P <0.05). Keywords: caffeine, coffee, HPLC 92 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Structural Investigation of A New Water-Soluble Polysaccharide from Acanthophyllum heratense Roots Kambiz Jahanbin University of Shahrood, Faculty of Agriculture, School of Agricultural Engineering, Shahrood, Iran [email protected] Abstract AHPS-1, a new water-soluble polysaccharide with molecular weight of 19 kDa and a specific optical rotation of +163° (c 1.0, H2O), was extracted from the roots of Acanthophyllum Heratense by warm water (50 °C) and further successively purified through DEAE-Cellulose A52 and Sephadex G-50 columns. Monosaccharide analysis revealed that the AHPS-1 was composed of Glc, Gal and Ara with a relative molar ratio of 1.3:5.0:1.1. Its structural features were elucidated by a combination of FT-IR, methylation and GC–MS analysis, periodate oxidation and Smith degradation, partial acid hydrolysis and 13C and 1H NMR spectroscopy. The data obtained indicate that AHPS-1 possessed a backbone of α-(1→6)-linked Gal with branches attached to O-2 by α-1→linked Glc and at O-3 by α-1→linked Gal and by α-(1→3)-linked Ara. Keywords: Acanthophyllum heratense, plant polysaccharide, structure analysis 93 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A New Triterpene Saponin from the Roots of Acanthophyllum bractetum Kambiz Jahanbin University of Shahrood, Faculty of Agriculture, School of Agricultural Engineering, Shahrood, Iran [email protected] Abstract A new triterpene saponin has been isolated from the roots of Acanthophyllum bractetum. Its structural features were elucidated by a combination of FT-IR, methylation and GC-MS analysis, periodate oxidation-Smith degradation, partial acid hydrolysis and NMR spectroscopy (1H and 13C). The data obtained indicated that this new compound was characterized as 3-O-ß-Dgalactopyranosylgypsogenic acid-28-O-ß-D-glucopyranosyl-(1→3)-[ß-D-galactopyranosyl-(1→6)]-ßD-galactopyranoside. This molecule showed a concentration dependent immunomodulatory effect in the in vitro lymphocyte transformation test. Keywords: Acanthophyllum bractetum, plant polysaccharide, triterpene saponin 94 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Chemical Composition of Three Different Olive Types by Chemometric Analysis of Mid-Infrared Spectral Data A. Burcu Aktas, Banu Ozen Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkey, [email protected], [email protected] Abstract Olive is an important agricultural product for Mediterranean countries. Phenolic compounds in olives outshine with their antioxidant and antimicrobial activities, health and sensory properties. Sugars and organic acids in olive fruit also have importance due to their role in the metabolic activities as energy suppliers and in textural properties of fruit. One of the major components of olives is fatty acids. The distribution of fatty acids in the olive oil highly affects the stability of oil. To identify all these compounds requires long, hard extraction and purification steps, chromatographic or other quantitative techniques. Mid-infrared spectroscopy could provide an alternative as a quick and reliable technique to traditional methods for the determination of chemical composition of olives. The aim of this study is to predict the chemical composition of three different olive types (Hurma, Erkence, Gemlik) by using mid-infrared spectra. In order to achieve this, Partial Least Square (PLS) technique is used by combining the spectral data with phenolic and fatty acid profile, sugar and organic acid composition of the olives individually. Second derivative transformation of spectral data provided the best results. PLS model for organic acids has R2 of 0.96 with 6 components and model constructed for fatty acid profile contains 10 components with R2 of 0.89. Among the phenolic compounds, oleuropein has the highest R2 which is 0.97 with 5 components. Promising results are obtained for the determination of chemical composition of olives using mid-infrared spectroscopy which could provide determination of multiple components simultaneously. Keywords: mid-infrared spectra, olive, chemical composition. 95 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Use of Carob Molasses Pulp as A Source of Dietary Fiber and Compared With Different Methods Hazal Özyurt, Semih Ötleş Food Engineering Department, Ege University, Izmir, Turkey [email protected], [email protected] Abstract Carob molasses pulp (CMP) are underutilized by-products of the carob molasses processing. When these byproducts are given directly to the environment, they can cause the environmental pollution and the loss of nutrients. They contain substantially dietary fiber. We have compared dietary fiber amount of CMP both conventional and ultrasound treatment. At the same time, dietary fiber amount of CMP was showed by different method such as non-enzymatic method, the enzymatic-chemical method and enzymatic–gravimetric methods. Non-enzymatic method is designed to measure dietary fiber as cellulose and lignin, enzymatic-gravimetric method measures cellulose, some hemicellulose, pectin and other non-starch dietary fiber polysaccharides, non-starch polysaccharides and lignins in plant food. Enzymatic-chemical method measures non-starch polysaccharides and lignins in plant food. The results obtained by these treatments and methods were compared. The result of the work has been showed ultrasound extraction supplies timing recovery. Total dietary fiber amount obtained in 30 min for each enzyme with conventional treatment was similar to total dietary fiber of ultrasound assistance treatment in 15 min for each enzyme. Total dietary fiber accounted 26.28 % (w/w) according to nonenzymatic-gravimetric method, 51.17 % (w/w) according to enzymatic-gravimetric method and 48.96% (w/w) according to enzymatic-chemical method in conventional. 53.61% (w/w) according to enzymatic-gravimetric method and 51.04% (w/w) according to enzymatic-chemical method in ultrasound assistance were found. Therefore, through CMP is rich in dietary fiber, usage in the food processing of valuable by-product used such as an animal livestock has been provided Keywords: carob molasses pulp, dietary fiber, ultrasound. 96 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Novel Sample Preparation Method for 2-Thiobarbituric Acid (TBA) Analysis Özgül Özdestan1, Ali Üren2 1 Ege University, Faculty of Engineering, Food Engineering Department, Bornova Izmir 35100, Turkey 2 Avrasya University, Trabzon, Turkey [email protected] Abstract The 2-thiobarbituric acid (TBA) analysis method with its different variations is the most widely used test for measuring the extent of lipid oxidation in muscle foods. In this study, a novel sample preparation method for TBA analysis was investigated. A 10 g sample was homogenized with 35 ml of cold (4 ºC) extraction solution containing 5% trichloroacetic acid (TCA) and 2 ml of 0.5% EDTA (Na2H2Y.2H2O) solution for 5 min. The blended sample was filtered through Whatman No. 4 filter paper into a 50 ml flask and washed with 5 ml of 5% TCA solution. The filtrate was adjusted to 50 ml with 5% TCA, and 5 ml of the filtrate was added to 5 ml of 0.02 M TBA. Test tubes were heated in a thermostatically controlled water bath for 30 min at 80 ºC to develop the malonaldehyde-TBA complex and then cooled for 10 min with cold tap water. The absorbance was determined by a UVvisible spectrophotometer at 532 nm against a blank containing 5 ml of distilled water and 5 ml of 5% TBA solution. Lipid oxidation products were calculated by multiplying absorbance value with 5.2 and results were expressed as mg/kg malonaldehyde. A new rapid and reliable analysis procedure was developed. Keywords: meat, spectrophotometer, TBA 97 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Biogenic Amines in Traditional Turkish Foods Fatma Duygu Ceylan, Gizem Çatalkaya, Esra Çapanoğlu Güven Istanbul Technical University Chemical and Metallurgical Faculty, Maslak Istanbul 34469 [email protected] Abstract Biogenic amines can be formed and degraded as a result of normal metabolic activities in animals, plants and microorganisms. They occur in a wide variety of foods and may have toxic effects when absorbed at very high concentrations. Some of the traditional Turkish foods also contain biogenic amines since they are proteinaceous fermented food products. This review study focuses particularly on biogenic amine contents of kefir, traditional cheeses, shalgam, boza, tarhana and sucuk by evaluating the factors that affect the content of biogenic amines as well as investigating the critical limits for their presence. In Turkish tradition, most of these foods are consumed together in a meal; and may therefore become hazardous for health even though they are accepted as safe on their own. On the other hand, consumption of these traditional foods together with non-traditional biogenic amine containing foods may create a risk for biogenic amine intoxication. To eliminate this problem, high quality raw materials should be selected, contamination should be prevented, storage time and temperature should be optimized and biological or chemical agents can be applied. Keywords: biogenic amine, histamine, Traditional Turkish food 98 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Understanding the Characteristics of Oleuropein for Table Olive Processing Yasin Özdemir, Engin Güven, Aysun Öztürk Ataturk Central Horticultural Research Institute, Food Technology Department, Yalova/Turkey. [email protected] Abstract Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But mostfundamental and important step of table oliveprocessing is to reduce level of oleuropein because olive fruits can only be consumed after de-bittering procedures. Oleuropein accumulates during fruit growth and is slowly converted to elenolic acid glucoside and demethyloleuropein as the fruit ripens. Harvest maturation affects the table olive processing factors, according to change on oleuropein content of olive fruits. More severe applications are required for processing of olive which has high oleuropein content. Also oleuropein and its hydrolysis end products (elenolic acid and aglycone) inhibit the activity of a number of microorganisms involved in the lactic fermentation of olives. Oleuropein was significantly affected by both acid and base treatment, resulted in the liberation of hydroxytyrosol. Bitter taste of olive fruit can be eliminated by removing the oleuropein out ofthe olive or chemical or enzymatic hydrolysis of oleuropein in table olive processes. Understanding the characteristics of oleuropein for table olive processing helps manufacturer to produce high quality table olives and researchers to develop innovative methods for table olive production. So that this research was aimed to explore the characteristics of oleuropein and its effects on table olive processes. Keywords: oleuropein, olive, table olive, bitterness, table olive processing. 99 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antioxidant Capacity of Some Honey Varieties of Bitlis Region Ayşe Dilek Özşahin Kireçcia, Ökkeş Yılmazb, Ersin Demirb, Oğuz Ayhan Kireçcic a : Department of Biology, Faculty of Science, University of Bitlis Eren Bitlis/Turkey b : Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey c : Hizan Vocational School, University of Bitlis Eren, Bitlis/Turkey [email protected] Abstract Introduction: In this study, total phenolic content and flavonoid levels of honey samples collected from Bitlis were analyzed. In addition, samples of honey obtained from the methanolic extracts scavenging DPPH and ABTS radicals were investigated. Research Methods: Honey samples, flavonoid levels were analyzed by HPLC. The method used was the ABTS and DPPH decolorization assay. Results and Discussion: According to the results of scavenging DPPH and ABTS radicals, all honey samples were reported to display antioxidant activity from 100 µL concentration and this activity was observed to increase as the phelolic compounds concentration increased. The higher total phenolic content honey samples were determined to have a high radical scavenging property. According to the results of this study, is not the natural origin of honey samples that contain low antioxidant capacity was found to be related to the total phenolic content and flavonoids levels. Keywords: Honey, total phenolic content, flavonoid, antioxidant capacity *: This work has been supported by the Bitlis Eren University Research Fund (BEBAP Project number BEBAP.2013.06) 100 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Review on Multi-Residue Pesticide Analysis of Fruits and Vegetables by Gas Chromatography (GC) and Liquid Chromatography (LC) Gizem Çatalkaya, Fatma Duygu Ceylan, Hande Yüce, Vildan Eskicioğlu, Dilara Nilüfer Erdil, Esra Çapanoğlu Güven Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul 34469, Turkey [email protected] Abstract In this study, extraction and gas/liquid chromatographic determination methods for multi-residue analysis of pesticides in fruits and vegetables were reviewed. Generally analysis of many of the pesticides require the use of either gas chromatographic (GC) or liquid chromatograpic (LC) methods. Also, the successful results from GC or HPLC (High Performance Liquid Chromatography) during pesticide residue analysis critically depend on the use of sensitive and highly selective detectors. In addition to that, extraction and clean-up procedures are often critical. GC analysis often requires a complicated derivatization procedure prior to separation. GC methods are convenient for the separation and quantitative determination of compounds which are volatile or semi-volatile and thermally stable at the temperature of the measurement. However in the case of polar and non-volatile compounds, GC methods are limited. At that point, LC can be a good alternative for those compounds. In GC applications, electron capture detector (ECD) is the most commonly used element selective detector. On the other hand if multi-residue determination of pesticides is desired, mass spectrophotometric detection methods are more useful than element selective methods. In recent years most of the pesticides can be effectively separated and efficiently detected by means of reversed-phase liquid chromatography coupled with time-of-flight mass spectrometry (LC/TOF-MS) or gas chromatography with flame thermionic detection (GC-FTD) and mass selective detection (GC-MSD). Finally, it can be concluded that the structure of the pesticide compounds and food matrices should be considered and proper extraction technique and instrumental method should be selected to obtain the most accurate results. Keywords: Pesticide, fruit and vegetables, gas chromatography, high performance liquid chromatography 101 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Relation Between Anthocyanins, Total Phenolics and Antioxidant Activity in Black Mulberry Juice During Heating Buket Aşkın1, Meltem Türkyılmaz2, Mehmet Özkan2, Erdoğan Küçüköner2 1 Kırklareli University, Food Engineering Department, Kırklareli, TURKEY 2 Ankara University, Food Engineering Department, Ankara, TURKEY 3 Suleyman Demirel University, Food Engineering Department, Isparta, TURKEY Abstract Black mulberries were processed to juice and clarified. The black mulberry juice (BMJ) samples were heated at 70°C for 9 h, 80°C for 7.5 h and 90°C for 5 h. For investigation of the antioxidant capacity as well as the contents of total phenolics and total anthocyanins, samples were taken after different stages of production to determine the effects of processing. The total phenolic content was analyzed by using the Folin−Ciocalteu method, and the amount of total anthocyanins was determined by using the pH-differential method. Antioxidant activity was analyzed by ABTS method and the results were expressed as “TEAC (trolox equivalent antioxidant capacity)”. Analysis of kinetic data suggested firstorder model for monomeric anthocyanin degradation during heating of black mulberry juice. Half-live values for anthocyanin degradation were found to be 11.75, 6.27 and 3.36 days at 70°C, 80°C and 90°C, respectively. Both spectrophotometrically and HPLC method, the calculated total anthocyanin content compared, the highest decomposition in the BMJ samples heated at 90°C and the least decomposition for 70°C. When the amounts of polyphenols of BMJ are transferred to the graph, it was determined that the data were not adapted to zero or first order kinetic model. However; it is evident that total anthocyanins and the antioxidant capacity decreased while using high temperatures. The relation between antioxidant activity and anthocyanin content has high correlation coefficients for all temperature and they were calculated as 0.922, 0.946 and 0.961 at 70°C, 80°C and 90°C, respectively. Correlation coefficient for polyphenols and antioxidant activity was found to be more dependent on temperature. The values were determined as 0.694, 0.899 and 0.979 at 70°C, 80°C and 90°C. Treated to the low temperatures for black mulberry juice minimize to the losses in phenolics and anthocyanins as well as antioxidant activity. Keywords: Anthocyanins, antioxidant activity, black mulberry juice, heating, phenolics. 102 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Organic Acids Compounds in Black Mulberry Juice by High Performance Liquid Chromatography Buket Aşkın1, Erdoğan Küçüköner2, Meltem Türkyılmaz3, Mehmet Özkan3 1 2 Kırklareli University, Food Engineering Department, Kırklareli, TURKEY Suleyman Demirel University, Food Engineering Department, Isparta, TURKEY 3 Ankara University, Food Engineering Department, Ankara, TURKEY Abstract This study was conducted to study the effects of clarification and heating on organic acid composition of black mulberry juice. After pressing, the juice was first depectinized and then clarified with bentonite, gelatin and kieselsol. Firstly, the optimum dosages for clarifying materials were determined with many different combinations. The changes of organic acid composition and some physicochemical properties (pH, brix, turbidity, titratable acidity) during clarification were determined. High performance liquid chromatographic (HPLC) method was used to identify and quantify of these compounds. Five organic acids were determined. The major organic acids were found as sitric acid and malic acid. It was seen some differences for organic acids, especially bentonite has important decreasing effect on organic acids. Keywords: Black mulberry juice, clarifying, organic acids. 103 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY An Investigation on the Antioxidant Capacity and Radical Scavenging Activity of Thyme (Thymus vulgaris L.) Essential Oil and Solvent Extracts Semra Turan, Gamze Tohma Abant Izzet Baysal University, Food Engineering Department, Golkoy Campus, Bolu [email protected] Abstract Total phenolic content, 2,2´-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and antioxidant capacity of thyme (Thymus vulgaris L.) essential oil and its alcoholic extracts were examined. Effect of thyme methanol extract and essential oil on the oxidative stability of sunflower oil was also studied. While the extraction yield of essential oil was 0.7%, the yields were 13.9% and 12.3% for ethanol and methanol extracts. The highest phenolic content was found in methanol extracts (196.3 mg/g), followed by essential oil (185.7 mg/g) and ethanol extract (175.4 mg/g). DPPH radical scavenging activity of thyme essential oil at different concentrations (0.25, 0.5, 1.0, 2.0, 5.0, 10.0, 15.0 and 20.0 mg/mL) was in the range of 2.9-75.5%, whereas it changed from 10.3% to 93.8% and 5.4% to 89.9%, in methanol and ethanol extracts, respectively. Scavenging activity of butylated hydroxyanisole (BHA) was 53.9-92.3% at these concentrations. Antioxidant activities of essential oil and extracts in linoleic acid emulsion were similar and their values were above 89.0% and comparable to those of BHA. Thyme methanol extract was found to be the most effective in stabilizing sunflower oil at 1.0 mg/g concentration. It increased the induction period of sunflower oil at 120, 140, 160 and 180 oC from 61.81, 14.9, 2.35 and 0.98 min to 80.1, 17.62, 4.15 and 1.17 min, respectively. However, thyme essential oil was only effective at 120 and 160 oC. These results showed that thyme extracts and essential oil possessed high antioxidant capacity and they can be used as an antioxidant in oil industry. Keywords: Thyme extract and essential oil, antioxidant capacity, radical scavenging activity 104 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antioxidant and Antiradical Activities of Olive Pomace and Wastewater Extracts Prepared with Ethyl Acetate Deniz Günal1, Semra TURAN2 1 2 Okan University, Vocational School, Kadikoy campus, 34722 Istanbul TURKEY Abant İzzet Baysal University Food Engineering Department Gölköy Campus 14280 Bolu TURKEY Abstract In this study, bioactive compounds were extracted with ethyl acetate from olive mill waste water (OMWW) and olive pomace (OP). Total phenolic contents, DPPH radical scavenging activities, antioxidant capacity and reducing powers of extracts were determined. Oven test was applied at 60 oC in order to evaluate effects of extracts on the oxidative stability of soybean oil. Total phenolic contents of extracts obtained from OMWW and OP were 134.45 and 281.43 mg gallic acid equivalent (GAE)/g extract, respectively. Radical scavenging activities of OP extract were higher than those of OMWW ethyl acetate extracts and ranged from 30.6% to 87.7% in OP extract and 16.6% to 54.1% in OMWW extract at 0.5, 1.0, 2.0 and 3.0 mg/mL concentrations. While antioxidant activities of OMWW extracts in linoleic acid emulsion were in the range of 85.79% and 88.54%, antioxidant activities of OP extracts were 83.30% and 90.09% at these concentrations. Both radical scavenging activity and antioxidant capacity of extracts significantly increased with the increased concentration (p<0.05). OP extracts showed higher reducing power than OMWW extract and its reducing power increased from 2.17 to 10.03, whereas it changed from 1.25 to 6.50 in OMWW extract at these concentrations range. However, reducing power was 3.60 at 0.2 mg/mL for BHA. E232 values of soybean oil containing ethyl acetate extracts were lower than control during the oxidation test at 60 oC. OP extracts were more effective than OMWW extracts at 1 mg/g. Results showed that olive wastes can be used as a source of antioxidants for the stabilization of soybean oil. 105 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Liquid Chromatographic Determination of Monosaccharide Composition in Kefiran Tuğba Kök Taş1*, Fatih Selim Erdoğan1, Ebru Ç. Demiralay2, Güleren Alsancak2 1 Süleyman Demirel Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Isparta 2 Süleyman Demirel Üniversitesi, Fen Edebiyat Fakültesi, Kimya Bölümü, Isparta *[email protected] Abstract The bacterial polysaccharide obtained from kefir grains is defined as kefiran. The identification of the functional properties of biopolymers raised an interest in bacterial polysaccharides as a source of biopolymers. Kefir grains are natural biopolymers that are comprised of a native bacterial polysaccharide structure. Several research studies report the prebiotic, antimicrobial and anticancerogenic properties of kefiran. Studies also report different types of polysaccharides produced by several bacteria including Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus kefiranofaciens and Lactobacillus casei improved production yields depending on the type of carbon source that is being utilized. The aim of this study was the extraction of the bacterial polysaccharide structure in kefir grain and determination of its sugar composition, the utilization of three different carbon sources, namely glucose, galactose and lactose for improving the production yield with respect to the control group. A simple and reproducible method for the qualitative and quantitative analysis of sucrose, glucose, galactose, xylose, arabinose, and ribose in kefiran by high-performance liquid chromatography (HPLC) with refractive index (RI) detection was developed and validated. The chromatographic separation was carried out in 34 min at a flow rate of 0.6 mL/min, using deionized water as the mobile phase. The present results showed good linearity by correlation coefficients of more than 0.999 for all analyses. The limit of detection of the procedure for sucrose, glucose, galactose, xylose, arabinose and ribose were 1273, 6.51, 3.35, 16.76, 0.81 and 1.72 mg.L-1, respectively. Keywords: kefiran, monosaccharide, HPLC 106 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Emulsifying Salts and Ultrasound on Some Properties of Acid Induced Casein Gels Mahdokhtsadat Ehteshamia, Hamid Ezzatpanahb*, Soleiman Abbasic, Mohhamad Hadi Givianradd a M. Sc. of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. Associate Professor of Food Science and Technology, Faculty of Agriculture and Natural Resource , Science and Research Branch, Islamic Azad University, Tehran, Iran. c Associate Professor, Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran. d Assistant Professor of Analytical Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran. [email protected] b* Abstract Milk proteins are able to form gel under different situations such as heating, acidification, adding the enzymes and emulsifying salts. In this study, the effects of addition of Tetrasodium pyrophosphate (TSPP), trisodium citrate (TSC) and ultrasonic treatments on acid induced casein gels were investigated. Different concentrations of salts were added to milk. The addition of chelating agents, TSPP and TSC, resulted in removing the CCP from the casein micelle and releasing the Na ion to the solution which caused increasing the pH, electroconductivity and decreasing the turbidity duo to dissolving the CCP and increasing the electrostatic repulsion between caseins which led to occurrence of the greenish color in high concentration of these salts. There were no significant differences in WHC of acid induced gels including TSPP and TSC. Ultrasound treatment (100% amplitude) caused a significant decrease in particle size of all samples although the particle size of samples did not significantly change in different concentration of the salts. This was according to the results of WHC, turbidity and microscope images of these samples that showed particle size of samples was decreased by ultrasound treatment but was not influenced by various concentrations of the salts. It was concluded that acid induced gels with 10 mM TSC treated by ultrasound with 100% amplitude had the least particle size. Keywords: Tetrasodium Pyrophosphate, Trisodium Citrate, Acid Induced Casein Gel, Particle size 107 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Investigation on the Production of Hybrid Nanoparticles Via Miniemulsion Özge Özcan Elvan Food, Istanbul-Turkey [email protected] Abstract In this study the production of hybrid nanoparticles via miniemulsion polymerization was investigated. The surfactant concentration applicable for the miniemulsion polymerization of Methylmethacrylate miniemulsion for the non-ionic surfactant Lutensol AT 50 (BASF SE, Germany) was investigated. The hydrophobized silicium dioxide nanoparticles at different concentrations were added to the monomer phase and the surfactant concentration in which a miniemulsion polymerization regime is valid was evaluated. Further on e new approach for the production of hybrid nanoparticles, the precipitation of the ZnO and FeO nanoparticles directly into monomer droplets was investigated. In the field of food, these investigations can enable to improve encapsulation of bioactive and antimicrobial compounds with different chemical and surface properties. It was observed that the miniemulsion polymerization regime of pure monomer droplets is valid just at one specified surface area occupied by one Lutensol AT 50 molecule independently of droplet size. The encapsulation of SiO2 nanoparticles hydrophobized with Cethyltrimethylammoniumchlorid in miniemulsion polymerization regime could only be achieved at 1 % loading rate. SiO2 nanoparticles hydrophobized with Methacrylsäuretrimethoxysilane were successfully incorporated into the polymer matrices in miniemulsion polymerization regime at particle concentration up to 20 %. The precipitation of ZnO and FeO nanoparticles directly into dispersed phase has to be improved in further work. Keywords: Miniemulsion, ultrasound encapsulation, emulsion polymerization stabilization 108 of emulsion, nanoparticle, surfactants, NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Incorporation of Pomegranate Peel Phenolics into Ice-cream Fatma Erdoğan1, Merve Dinç1 , Duygu Aslan1, Ömer Sait Toker2 , Safa Karaman1, Mustafa Çam1, 1 Erciyes University, Faculty of Engineering, Department of Food Engineering, 38039, Kayseri, Turkey 2 Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210, Istanbul, Turkey [email protected] Abstract Pomegranate (Punica granatum L.) is one of the most investigated fruits in recent years. Pomegranate peel contains specific phenolics called punicalagins which has antioxidant, antimicrobial, and antidiabetic properties. Ice cream rich in carboydrates, proteins and fats, however, it lacks some essential micronutrients (e.g. phenolics). In this study, ice-cream was enriched with pomegranate peel phenolics at 0.3% (w/w) and 1.0% (w/w) levels in order to improve the functional properties of ice cream. The incorporation of pomegranate peel phenolics up to 1.0 % (w/w) into ice-cream resulted in insignificant changes in dry matter, total protein, total fat, first dripping time, melting rate. and overrun values. However, total acidity, pH, color values (L, a, and b) changed significantly in proportion to the amount of added phenolics. Palatability of 0.3% and 1.0% phenolic enriched ice-creams were found acceptable with average value of 7.87 and 7.81, respectively, in sensory analysis conducted with trained panellists. There were no differences between control and phenolic enriched ice creams in terms of astringency scores. No changes were observed for 0.3% phenolic enriched ice-creams in palatability and astringecy scores during 6 months storage. However, palatability scores of 1.0% phenolic enriched ice-cream reduced regularly after 15 days storage. The results indicated that 0.3% phenolic enriched ice cream might be commercialized since it avails additional benefits to consumers compared to regular ice cream. Keywords: Pomegranate peel phenolics, ice-cream, enrichment, sensory analysis, palatabi 109 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Buckwheat (Fagopyrum Esculentum Moench): Nutritional Components and Utilization in Food Industry S. Ötleş, E. Nakilcioğlu* Food Engineering Department, Faculty of Engineering, Ege University Bornova-Izmir, Turkey [email protected] Abstract Buckwheat (Fagopyrum esculentum Moench) is a pseudocereal using into the diet as an alternative crop of renewed interest due to its nutritive and health promoting value. In vivo analyses have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. In addition, it also has other bioactivities which include increasing lactic acid bacteria in rat intestine, treatment of allergic inflammation, helping to reduce fat accumulation, protecting against childhood asthma and suppressing gallstone formation. It is a dietary source of protein with highly level of essential amino acid (especially lysine, threonine, tryptophan, arginine) composition, vitamins (B1, B2, C, E), dietary fiber, resistant starch, high level of polyunsaturated essential fatty acids such as linoleic acid and essential minerals (Fe, Cu, Mg, Mn, P). Many of the health benefits of buckwheat have been based to its high levels of phenolic compounds and antioxidant activity. Some flavonoids are found in buckwheat as rutin, hyperin, orientin, vitexin, quercetin, isovitexin, kaempferol-3-rutinoside, isoorientin, and catechins. The higher concentrations of these compounds are found in the outer layers of the grain bran and they have antioxidant activity. The consumption of buckwheatis suitable for people who are celiac patients are sensitive to wheat gluten. On the other hand, digestibility of buckwheat is low due to its tannins, phytic acid, and protease inhibitors. Some protease inhibitors can bring about allergic reactions in humans. Buckwheat is utilized in the production of various local products such as “soba”, “kahsa”, “crumpet”, “pizzoccheri”, “porridge” and “naengmyeon”, the production of fundamental foodstuffs like bread, noodle, pasta, cookie, cracker and other products such as tea, beer, vinegar and honey. The condition of health depends on the quality of food in diet. Buckwheat is important component in the diet due to its valuable chemical composition and therapeutic effects in human health. In the food industry, the most attractive trend is development of new functional foods. It is an alternative compound for the production of health benefit products. Keywords: Buckwheat, buckwheat products, chemical composition, Fagopyrum esculentum Moench. 110 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Inhibitory Effects of Pomegranate Seed Powder and Grape Seed Powder on The Formation Of Heterocyclic Aromatic Amines in Meatballs After Being Cooked By Charcoal-Barbecue Hasan Keşkekoglu1 and Ali Üren2 1 2 Medical Faculty Hospital, Ege University, Izmir, Turkey Food Engineering Department, Avrasya University, Trabzon, Turkey [email protected] Abstract Heterocyclic amines (HCAs) are suspected human carcinogens formed in muscle foods during high temperature grilling or cooking. Charcoaled meatballs contain more heterocyclic amines because of rapid and direct heating on the surface of the meatball at a high temperature. Some investigations have demonstrated that the addition of antioxidants can inhibit the formation of HCAs. The aim of this study was to evaluate the effects of pomegranate seed powder (PSP) and grape seed powder (GSP) on the formation of heterocyclic amines in meatball cooked using charcoal-barbecue method. Beef meatballs containing 1% (w/w) pomegranate seed powder and grape seed powder were cooked using charcoal-barbecue method and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. The total phenolic concentration (TFC) of the pomegranate seed and grape seed powder were 3.2 and 2.1 mg of gallic acid equivalent (GAE) in 1 g of seed powder, respectively. In the beef meatballs, the highest inhibitory effects of PSP on heterocyclic aromatic amines formation were 31% for PhIP, 21% for IQ, and 36% for MeIQx. Amount of harman was not affected, and norharman level was increased by 58%. Total heterocyclic aromatic amine formation was reduced by 21%. For GSP, the highest inhibitory effects were 36% for PhIP and 27% for MeIQx, in contrast norharman level increased by 23%. Amount of Harman, IQ and total HCA were not changed. 4,8-DiMeIQx was not detected in any samples. Keywords: Heterocyclic amines, pomegranate seed powder, grape seed powder, meatball, charcoalbarbecue. 111 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Liquid Chromatographic Determination of Sugar Content in Ozanated Apple Juice Burcu Arı, Havva Nilgün Budak, Zeynep Banu Seydim, Ebru Çubuk Demiralay Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta [email protected] Abstract Deterioration of fruit juices is caused by the proliferation of osmofilik and the yeast. Pasteurization applied to provide microbial safety. Today, ozone applications which have antimicrobial properties has become the focus of attention. Ozone is used safely as antimicrobial agents against Gram (-) and Gram (+) bacterias, moulds and yeasts, viruses, fungi as well as their spores. The aim of this project is determined effect on the sugar content of the ozone application and change on the sugar ratio in apple juice after ozonation. The control group has applied 10 min pasteurization by 85° C and all other groups has applied 2 min and 5 min ozone. The total sugar amount of the apple juices has been determined by the Luff-Schoorl method and the sugar profile has been determined on base of HPLC using the Refractive Index Detector. In this research, sucrose in the control group were 178.36 ppm, sucrose in the pasteurized samples were 197.78 ppm. Sucrose value of samples 2 min treatment with ozon and 5 min teatment with ozone were 188.08 ppm and 207.50 ppm. Glucose was 17,08 ppm in the control group, 28,92 ppm in the pasteurized samples, 40,78 ppm in the samples which has been treated 2 min with ozone, and 52,62 ppm in samples treated 5 min with ozone. Fructose was 231,99 ppm in the control group, 257,49 ppm in the pasteurized samples, 282,93 ppm in samples treated 2 min with ozone, 308,43 ppm in samples treated 5 min with ozone. Sugar level in ozone treated apple juices sugar has varied according to application time, especially the 5 min. ozone application is caused an increase in all three sugar groups. 112 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Contents Fatty Acid, Lipophilic Vitamin, Phytosterol and Flavonoid in Golden Berry Fruit Zehra Gökçea, Oğuz Ayhan Kireçcib, Fatma Cafc, Ayşe Dilek Özşahind and Ökkeş Yilmaza a : Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey b : Hizan Vocational School, University of Bitlis Eren, Bitlis/Turkey c : Department of Biology, Faculty of Science, University of Bingol, Bingol/Turkey d : Department of Biology, Faculty of Science, University of Bitlis Eren Bitlis/Turkey [email protected] Abstract Introduction: In this study, we aimed to investigate the fatty acids, lipophilic vitamins, phytosterols and flavonoids contents of fruit extracts Physalis peruviana L. plant that it is widely used in recent years and is known as the golden berries. Research Methods: Physalis peruviana L. (Golden berries) was purchased from the herbalist. Plant samples was extracted with 3/2 (v / v) hexane / isopropanol. Fatty acids analysis was performed by gas chromatography equipment. A, D, E, K vitamins, phytosterols and the flavonoid content was determined by HPLC. Results and Discussion: Fatty acid content of gold strawberries were compared. According to results palmitic acid (16:0) amount was found to be slightly less than stearic acid. Linoleic acid (18:2) contents was observed to be much higer than linolenic (18:3) acid contents. Vitamins and phytosterols contents was compared. Alpha-tocopherol content was observed to be much more than R-tocopherol. K1 vitamin level was determined to be higher than the K2 vitamin level. The results showed that golden berry contain high level of catechin and rutin flavonoids but resveratrol, quercetin and naringenin at lower levels. We were determined that golden berry has specific proportions of fatty acid, lipophilic vitamins, phytosterols and flavonoids. Considering all these parameters, we suggest the consumption of golden berry. Keywords:Physalis peruviana L. (goldenberry), fatty acid, lipophilic vitamin, phytosterol, flavonoid. 113 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Pharmaceuticals Residues in Drinking Water By SPE-GC/MS(SIM) Magda Caban, Ewa Lis, Kasia Mioduszewska, Paulina Łukaszewicz, Jolanta Kumirska, Piotr Stepnowski Institute for Environmental and Human Health Protection, Faculty of Chemistry, University of Gdansk, ul. Wita Stwosza 63, 80-308 Gdansk [email protected] Abstract Average European consumed 100 L of bottled water per year. Latest years brings information about pharmaceuticals detection in drinking water derived both from ground and surface supplies. Despite the fact that the concentration of pharmaceuticals in water samples is in residual levels (ng/L), this pollutants may have adverse effect on human health, because of potential hazard of pharmaceuticals mixture in residual concentration. To estimate this risk, very sensitive and selective analytical protocols should be applied. Presented work was focused on the development of SPE-GC/MS(SIM) analytical methodology of seventeen pharmaceuticals (β-blockers (6), β-agonists (2), non-steroidal anti-inflammatory drugs (6), estrogens (3)) determination in drinking water. High concentration factor of analytes was achieved by application of speedisk in solid phase extraction procedure. Obtained extracts were subjected to derivatization by new silylating agent DIMETRIS, what additionally decreased method limit of detection (MDL > 0.2 ng/L). Recovery of pharmaceuticals were higher than 80 %. Samples were collected in water treatment plant Straszyn in Poland (before and after technological process of purification) and two ground water intake (before and after sand filtration). Pharmaceuticals residues were detected in all samples. For example, WTP water contain ibuprofen, paracetamol, naproxen and diclofenac in the concentration range 156-249 ng/L. Technologically purified water contain only ibuprofen (156 ng/L). This was the first report about detection of pharmaceuticals in drinking water in Poland. SPE-GC/MS(SIM) proven to be sufficient techniques for pharmaceuticals residues analysis and perfect monitoring tool for polar contaminants in drinking water. Keywords: drinking water, pharmaceuticals residues, gas chromatography / mass spectrometry Acknowledgement: Financial support was provided by the National Science Centre (Poland) under decision No DEC-2011/01/N/ST4/02478. 114 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Volatile Compounds of Black and Instant Tea Products Ebru Pelvan and Cesarettin Alasalvar TÜBİTAK MAM Food Institute, P.O. Box 21 Gebze-Kocaeli 41470 Turkey [email protected] Abstract Tea is one of the most pleasant and popular beverages in the world. The main purpose of tea fermentation is to enhance the flavour of black tea. Therefore, flavour is the most important element for black tea evaluation. Non-volatile compounds are generally responsible for the taste, while volatile compounds provide the aroma. It is, therefore, of great importance to know how different drying techniques (spray and freeze) and processing affect the volatile compounds of instant tea, decaffeinated instant tea, and lyophilised instant tea produced from the low-quality black teas. Volatile compounds in black and instant tea products were analysed by headspace/gas chromatography/mass spectrometry (HS/GC/MS). The extraction process of instant tea was performed in a pilot-scale continuous extractor, followed by a pilot-scale spray-drying or pilot-scale freeze-drying and agglomeration using a fluidized bed reactor. While, decaffeinated instant tea was extracted using a pilot-scale supercritical fluid extraction system, followed by a continuous extraction and agglomeration. A total of 57 compounds in all tea products (14 aldehydes, eight alcohols, eight ketones, two esters, four aromatic hydrocarbons, five aliphatic hydrocarbons, nine terpenes, two pyrazines, one furan, two acids, and two miscellaneous compounds) were tentatively identified by HS/GC/MS. The numbers of volatile compounds detected were in descending order: black tea > lyophilised instant tea > decaffeinated instant tea > instant teas. Both drying techniques as well as supercritical fluid extraction system could be used for the production of instant tea products. Keywords: Volatile compounds, Black tea, Instant tea, Drying techniques 115 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Aroma Compounds Of Gilaburu (Viburnum Opulus L.) During Repining Through Traditional Fermentation Kubra Sislioglu and Murat Yilmaztekin Inonu University, Faculty of Engineering, Department of Food Engineering Malatya 44280 Turkey [email protected] Abstract The changes in aroma compounds of gilaburu (Viburnum opulus L.) during traditional fermentation were investigated. Aroma compounds were obtained by liquid-liquid extraction, and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS).In total, 58 aroma compounds were identified, 3-methylbutanoic acid (25.4-66.4% of identified compounds) being the major constituent in raw gilaburu fruits and second, third and fourth months of fermentation, while 2octanone was dominant in the first month of fermentation with a 30% of the total identified aroma compounds. The changes in aromatic constituents were significantly different during fermentation. Total aroma compounds increased in the first month of fermentation and then decreased gradually in the following months. Acids were the dominant aroma compounds in raw gilaburu fruits and in the last two months of fermentation. Ketones and alcohols had the highest percentage in total aroma compounds in the second and third months of fermentation, respectively. Keywords: Gilaburu, Viburnumopulus L., Fermentation, Aroma compounds 116 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Researching of an Indicator for Cake Staling by Using GC-MS Erbaş, M., Arslan, S., Durak, A.N., Aykın, E. Dept. of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey, 07058 [email protected] Abstract Staling comes as a main determining factor for quality characteristics and shelf-life of complex bakery products such as cakes. In this study, chemical, physical and sensorial quality characteristics of commercial cakes samples were followed for 45 days at room temperature.Weight with and without packaging material, height, width and length parameters of samples were measured as physical quality characteristics. The texture profile analyses (TPA) of samples were determined with a TA.XTPlus Texture Analyzer. Changes in aroma compounds of cake samples depending on storage time were analyzed by GC-MS system after the sample were extracted two different methods with methanol and hexane. Sensory evaluation of cake was done via panel system according to a hedonic scale (1-9) as balance between weight and volume, crumb color, pore structure, moistness, softness, hardness, crumbling, smell, taste, chewiness, grittiness, swallowing easiness and aftertaste parameters. It has determined any changes in weigh, width and length of cake during storage. But high of cake has decreased from 34.8 to 31.0 mm as 11% due to retrogradation of gelatinized starch. According to TPA, the hardness (18.9 N) of cake samples have firstly increased (23.4 N) then decreased (17.9N) by the reason of increasing hardness sourced from water removing from starch during retrogradation and then decreasing hardness sourced from water retaining by other components of cake like proteins. Cohesiveness, springiness, gumminess and chewiness have decreased during storage. Four different compounds, palmitic acid derivates, have decreased depend on storage time. Each of sensorial parameters have reduced through storage time and reducing rate overall parameters was about %30. Consequently, some compounds, like palmitic acid derivates, can identify as a chemical indicator for staleness. It was determined that quality aspects of commercial cakes were worsening before the estimated shelf-life. Thus, further research is necessary on extending the good quality of shelf life. Keywords: cake; staling; storage; quality aspects; shelf life 117 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Extraction of Essential Oils by Using Subcritical Water Extraction System Emine Nakilcioğlu1, Semih Ötleş1 1 Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey, 35040. [email protected] Abstract Water is a polar solvent and using extraction of polar compound in convention extraction system. When the temperature is increased at 100-374°C under a relatively medium pressure, water acts as medium polar solvent. Because of the breakdown in its structure with temperature, the electric constant falls. Water becomes less polar and behaves like an organic solvent such as methanol or ethanol. For example at 210°C the dielectric constant of water is equal to methanol (Ɛ=33) at 25°C. At lower temperatures, the polarity of superheated water has methanol-water mixture’s polarity. It has some of the properties of supercritical fluids and is an efficient extraction solvent for non-polar compounds. Subcritical water extraction (SWE) system can be used for the analysis of some non-polar compound as PAHs, polychlorinated biphenyls (PCBs), pesticides, essential oils, dioxin from soils and food materials. Currently, steam distillation and solvent extraction system is used for the isolation of essential oils from natural products. However the loss of some volatile compounds, low extraction efficiency, degradation of unsaturated compounds and toxic solvent residue may occur in these extraction methods. Lately more efficient extraction methods like SWE have been used for these aims. Origanum onites of essential oils extracted by SWE, steam distillation and solvent extraction method and then characterized by GCxGC/TOF/MS. The obtained essential oil yields are similar but SWE, steam distillation and solvent extraction is completed30 min, 3 h and 12 h respectively. Floral oil of Rosa canina was isolated using SWE and qualification and quantification were carried out by GC-TOF/MS and GC-FID. Results were showed that this method has been more environmental friendly and more efficient than soxhlet extraction method. Essential oils from the leaves of Thymbra spicata L. were extracted using SWE. Obtained extract at 150°C, 2 ml/min and 60 bar for 30 min is the highest extraction efficiency. According to the results of GC-TOF/MS and GC-FID analysis, SWE is a notably faster extraction method then conventional essential oil production techniques. Consequently superheated water can be used extraction of organic compounds as an alternative to using organic solvent. Because of advantages, SWE is one of the preferred method for the extraction of non-polar compounds particularly essential oils in nowadays and future. 118 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of Different Biochemical Parameters of Some Honey Varities in Bitlis Region in Culture of Yeast Oğuz Ayhan Kireçcia, Ayşe Dilek Özşahinb, Ökkeş Yilmazc, Tuğba Yildizb b a : Hizan Vocational School, University of Bitlis Eren, Bitlis/Turkey : Department of Biology, Faculty of Science, University of Bitlis Eren Bitlis/Turkey c : Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey [email protected] Abstract Introduction: In this study is to determined the nutritional values of some honey in Bitlis region in culture of S. cerevisiae. In addition this research was to evaluate on fatty acids, vitamis, phytosterols, malondialdehiyde (MDA), total protein and glutathione (GSH) contenst of honey in S. cerevisiae. Research Methods: For the growth and reproduction of yeast YEPD (for 100ml 1gr yeast extract, 2 gr bactopepton, 2 gr glucose) media was prepared in make 250 ml. Yeast was cultivated into media and the samples were incubated for 72 hours at 25ºC. At the end of incubation, the samples were centrifuged in a cooling centrifuge (5,000 rpm for 5 min at 4ºC). The pellets obtained by centrifuge were weighed and separated for MDA, fatty acid, vitamins, phytosterol, glutathione and total protein analysis. Fatty acids were analyzed using gas chromatography. MDA, vitamins and phytosterols were analyzed by HPLC. Total protein contents of yeast cells were determined as Lowry’s method described. GSH analysis was made using Ellman Reagent. Results and Discussion: The results indicate that S. cerevisiae yeast synthesized biochemical compounda such as MDA, fatty acids, phytosterols, lipophilic vitamins, total protein and GSH in distinct quantities in a different culture environment. It was cocluded that these differences in quantities in a chemical compounds resulted from the fact that honey samples which were added to the growth-media of yeast instead of glucose caused some differenced in these biochemical compounds synthesis. It is think that the basis for this variation is the monosaccharide differences in the different honey varieties used in the media. This is because different varieties of honey include different rates of chemical compounds. Keywords: BitlisHoney, Saccharomyces cerevisiae, MDA, Fatty Acid, Lipophilic Vitamin, Phytosterol *: This work has been supported by the Bitlis Eren University Research Fund (BEBAP Project number BEBAP.2013.06) 119 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Detecting antibiotic residues in chicken and calves meat in Tehran by HPLC method Hamidreza Tavakoli, Ghavam Hashemi Health Research Center, Baqiyatallah University of Medical Sciences, The Islamic Republic ofIran [email protected] Abstract Nowadays different kinds of antibiotics, are being used as therapeutic, prophylactic and with nutritive purposes in livestock and poultry industries, due to their availability and low cost. Incorrect use of this drugs leads to deposit some residues in animal products, that is potentially hazardous for human health as it may cause allergic reactions in human and antibiotic resistance in pathogenic microorganisms. This study was designed to investigate the occurrence of 4 common antibiotic residues in broiler chickens tissues, calves muscles consumed in Tehran.one hundred samples of chickens and calves were taken from slaughterhouses of Tehran which supplies people's food of Tehran in 2012. Oxytetracycline, chloramphenicol, enrofeloxacin and penicillin residues were measured by high performance liquid chromatography (HPLC) method and data was analysed by t-test statistical softwares. Results show the percentage of contamination and the mean level of enrofloxacin in poultry samples were 88% (0.73 µg/kg) and 100% (2.57 µg/kg) in summer and winter respectively (MRL=75 µg/kg). This rates were 100% for chloramphenicol in both seasons with means of 1.34 µg/kg and 13.9 µg/kg in summer and winter respectively(MRL=0). In beefs, positive sample percent and mean level of penicillin in summer and winter were 76% (0.87 µg/kg) and 92% (1.3 µg/kg) respectively (MRL=4 µg/kg). Oxytetracyclin was detected in 100% and 72% of samples with mean of 3.5 µg/kg and 4.61 µg/kg in summer and winter samples respectively (MRL=100 µg/kg). This study indicates the presence of different levels of antibiotic residues in 99% of samples. But none of samples were above MRLs except chloramphenicol that is prohibited in poultry industry and cause serious hazards for public health. Keywords: antibiotic residues, chicken, calves meat, HPLC, Tehran 120 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Starch Type on Some Properties of Baked Foam Trays Ahmet Aygün1, Süleyman Polat2, Mustafa Kemal Uslu1 1 Akdeniz University, Food Engineering Department, Antalya, Turkey Cukurova University, Food Engineering Department, Adana, Turkey [email protected] 2 Abstract Cross-linking corn starch with glyoxal has been reported to reduce the required baking time, density, water absorption of trays and to improve their flexibility. However, foams made from crosslinked corn starch remain sensitive to water; thus, further improvement of their water resistance is necessary for commercial applications such as trays. In this report, baked starch foam trays were characterized by several physical methods in order to better understand, how starch type (corn, potatoes, wheat) and combination of starch types influence starch foam structure and properties. The density, water absorption capacity, color, flexibility and strength of baked foams of the cross-linked starch-based trays were significantly affected by the source of starch utilized in the formulation. The density of wheat starch trays were 150% and 107% lower than the density of corn starch trays and potato starch trays, respectively. The water absorption capacities of starch based trays were 49%, 52% and 42% for corn, potato and wheat, respectively. Foam trays produced with combination of potato and wheat starch had the lowest water absorption value (25%). The trays formulated with only cross-linked potato starch had higher flexural strength and flexural strain at the breaking point than either corn or wheat starch. However, using potato and wheat starch in a 1:1 ratio further increased the flexural strength and flexural strain at the breaking of baked foams. In a conclusion, using the combination of potato and wheat starch resulted improved mechanical properties and reduced water sensitivity for starch based trays. Keywords : Starch, baked foam, biodegradable. 121 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Various Supplementary Materials on the Properties of Starch Based Foam Plates Ahmet Aygün1, Süleyman Polat2, Mustafa Kemal Uslu1 1 Akdeniz University, Food Engineering Department, Antalya, Turkey Cukurova University, Food Engineering Department, Adana, Turkey [email protected] 2 Abstract The aim of this study was to produce a foam plate having low density, low water absorption and high mechanical resistance from mixture of cross-linked wheat-potato starches and various fibers, lipids and filling matters. Three different fiber sources (wood, wheat and bamboo fiber), two different lipid types (beeswax and anhydrous hydrogenated margarine) and four different types of filling matter (kaolin, montmorillonite; silicon dioxide and zinc oxide nanoparticles) was added to the mixture of cross-linked wheat-potato starch to improve plate properties. The thickness, density, equilibrium moisture content, water absorption, color values and mechanical properties of the foam plates produced by adding the most appropriate kind and amount of the supplementary materials to wheatpotato starch were measured. Surface and cross-section of the plates were examined using a scanning electron microscope (SEM). The crystal structure of the plates was determined by the X-ray diffraction analyzes, and melting temperature and melting heat of them were determined by the differential scanning calorimeter (DSC). As a result of this study, it was determined that the most suitable plates can be produced by adding wheat fiber and anhydrous hydrogenated margarine to cross-linked wheatpotato starch, and it can be used safely for food packaging and servicing. Keywords: Starch, cross-link, foam plate, fiber, lipid, nanoparticle. 122 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Application of Nanotechnology in Food Industry Pınar Şanlıbaba1*, Başar Uymaz2 1 2 Ankara University Kalecik Vocational School Food Technology, Kalecik/Ankara Çanakkale Onsekiz Mart University Bayramiç Vocational School Food Technology, Bayramiç /Çanakkale [email protected] Abstract Nanotechnology involves the characterization, fabrication and/or manipulation of structures, devices or materials through control of the size and shape of the material at the nanometer (10-9 of a meter) scale where unique phenomenon enables novel applications. Food security, disease treatment delivery methods, new tools for molecular and cellular biology, new materials for pathogen detection, and protection of the environment are examples of the important links of nanotechnology to the science and engineering of agriculture and food systems. Advancements in nanotechnologies are promising to bring a range of benefits to whole of the food chain, in terms of new processes, materials and applications for efficient food production, less use of agrochemicals; hygienic food processing; improved food tastes and textures; less use of fat, salt, and preservatives; improved absorption of nutrients and supplements; and innovative packaging concepts. Food packaging makes up the largest share of current and short-term predicted markets of the use of nanotechnology in the food sector. The addition of nanoparticles into shaped objects and films has been shown to improve properties of the packaging materials with regard to durability, temperature resistance, flame resistance, barrier properties, optical properties and recycling properties. Nanoencapsulation is currently the second largest area of nanotechnology application in the food sector. A major focus of current nanotechnology application in food is also the processing and formulation of food ingredients to form nanostructures. Other indirect applications of nanotechnology in food area include the development of nanosized agrochemicals (such as fertilizers and pesticides) and veterinary medicines. Keywords: Nanotechnology, Food Industry, Application 123 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Food Nanoscience Emel DEMİRTAŞ* * Aksaray University, Aksaray Technical Sciences Vocational High School, Aksaray, Turkey [email protected] Abstract Nanotechnology is the understanding and control of matter at dimensions between approximately 1 and 100 nanometers, or nanoscale. Unusual physical, chemical, and biological properties can emerge in materials at the nanoscale. These properties may differ in important ways from the properties of bulk materials and single atoms or molecules. Nanotechnology offers some exciting potential benefits for the quality and safety of our foods.Contamınatıon Sensor: Flash a light to reveal the presence of E. coli bacteria.Antımıcrobıal Packagıng: Edible food films made with cinnamon or oregano oil, or nano particles of zinc, calcium other materials that kill bacteria.Improved Food Storage: Nano-enhanced barrier keeps oxygen-sensitive foods fresher.Enhanced Nutrıent Delıvery: Nano-encapsulating improves solubility of vitamins, antioxidants, healthy omega oils and other ‘nutraceuticals’.Green Packagıng: Nano-fibers made from lobster shells or organic corn are both antimicrobial and biodegradable.Pestıcıde Reductıon: A cloth saturated with nano fibers slowly releases pesticides, eliminating need for additional spraying and reducing chemical leakage into the water supply.Trackıng, Tracıng; Brand Protectıon: Nanobarcodes can be created to tag individual products and trace outbreaks. Texture: Food spreadability and stability improve with nano-sized crystals and lipids for better low-fat foods. Flavor: Trick the tongue with bitter blockers or sweet and salty enhancers. Bacterıa Identıfıcatıon And Elımınatıon: Nano carbohydrate particles bind with bacteria so they can be detected and eliminated. On the other hand, the subject of nanotechnology and our food supply offers an alarming view of the potential for human health issues. Europe and the Canadian government have taken the first steps to limit the use of nanotechnology in food, but the U.S. has so far only issued draft guidelines to companies. Keywords: Nanotechnology, food, nanobarcodes, green packagıng. 124 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Nanoencapsulation of Food Ingredients Ahmet Senturk, Semih Otles Ege University Bornova Izmir Turkey [email protected] Abstract Consumers are becoming increasingly aware of the relationship between diet and health. Thus, the demand for a balanced diet and functional food products is growing steadily. Functional foods provide specific health benefits. However, most of the nutritionally attractive micronutrients used for fortification cannot just be added to the product. Because they are either only hardly soluble in aqueous systems. In addition, they show limited stability against chemical or physical degradation, or reveal an uncontrolled release or bioavailability. The stability or bioavailability of active substances strongly depend on the food matrix and the chosen encapsulation or delivery system. Nanoencapsulation of bioactive compounds represents a viable and efficient approach to increasing the physical stability of the active substances, protecting them from the interactions with the food ingredients and increasing their bioactivity. Nanoencapsulation leads to formation of activeloaded particles with diameters ranging from 1 to 1000 nm. Nanocapsules are vesicular systems in which the active is confined to a cavity consisting of an inner liquid core surrounded by a polymeric membrane. Any target actives can be called as ‘encapsulated nanoparticles’ while incorporated into a complex of polymers, which result in nano scalesized particles. In general, food applicable nanocarrier systems can be carbohydrate, protein or lipid based. However, carbohydrate and protein based nanocapsules do not have potential of fully scale up due to requirement of applying different complicated chemical or heat treatments. On the other hand, lipid based nanocarriers have possibility of industrial production and bear advantage of more encapsulation efficiency and low toxicity. Keywords: nanoencapsulation, functionalfoods, bioavailability 125 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Sunflower Oil Incorporation Into Edible Films Based on Whey Protein Isolates Burcu Gökkaya, Sevim Kaya Gaziantep University Department of Food Engineering Gaziantep 27310 Turkey [email protected], [email protected] Abstract The mechanical properties of edible films are important because adequate mechanical strength ensures the integrity of the film and its freedom from minor defects. Quantitative information of mechanical parameters of edible films is essential for their adequate design. Tensile strength (TS) and elongation are the most commonly reported responses to describe mechanical properties of edible films. Tensile strength that the film can sustain expresses the maximum stress developed in a film during a tensile test. Percent elongation is a quantitative representation of a film’s ability to stretch. Composite film production has been studied to improve the barrier properties of the films. However improving barrier properties may affect mechanical properties inversely. The aim of study was to evaluate the affect of addition of sunflower oil to whey protein isolate based edible films. Sunflower oil with different concentrations was added into whey protein isolate solution and films were formed. A texture analyzer TA-XT2i was used to measure mechanical properties of the films. The TS of the films decreased when percentage of sunflower oil is increased. Conversely, it was observed that elongation increased. Similar results have been reported in literature that addition of lipids to hydrocolloid matrix decreased TS and increased elongation of the films. This effect could be attributed to the heterogeneity introduced in the film structure and the negative effect on the cohesion forces of the WPI film matrix by SO incorporation. Keywords: whey protein isolate, sunflower oil, tensile strength, elongation 126 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Development of Aromatic Dark Chocolate with Spices Fatma Albak, and Ali Rıza Tekin University of Gaziantep, Engineering Faculty, Food Engineering Department, Gaziantep 27310, Turkey [email protected] , [email protected] Abstract The present study focuses on development of aromatic chocolate with spices without modifying traditional structure of dark chocolate. The spices were added before conching and thus interaction between spices and cocoa mass for aroma production was obtained during conching. Influence of spices addition before conching on aroma profile of dark chocolate was investigated. SPME was used for isolation and identification of aroma volatiles. Qualitative and quantative identification of volatiles were carried out by GC-MS and GC-MS-O. Toluene was used as internal standard for quantitative determination. 25, 13 and 23 compounds were identified for ginger, aniseed and cinnamon chocolate after conching. Ginger was most aromatic chocolate because odour activity value of its compound is higher than 1. It was observed that odour of chocolate with additives consist of same term such as sweet, fruity, nuty, green and sour. However basic compound which determine odour of chocolate with spices is 1-methoxy -4-(1-propenyl)-benzene for aniseed chocolate, 1,5-dimethyl-4-hexenyl benzene for ginger and cinnamonaldeyde for cinnamon chcolate. Reduction in amount of acids, alcohol, pyrazine and ester after conching were same for cinnamon, aniseed and ginger chocolate. Keyword: Conching, spices, dark chocolate, GC-MS and olfactometry, aroma. 127 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Implementation of HACCP System in Koumiss Production Gülten Tiryaki Gündüz, Aysegul Baran, Omer F. Cokgezme, Celalettin Degerli, Ayse M. Teksoz, Kubra Topaloglu, Duygu Kışla Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova, Izmir, TURKEY [email protected], duygukı[email protected] Abstract Koumiss (in Turkish: Kımız) is a traditional Turkish fermented beverage which is made of mare’s milk. It is generally preferred in Middle Asia, Russia and Eastern Europe regions for its special taste and health benefits. The only mare’s farm that produces koumiss is located in Kazakh Valley, Kemalpaşa, İzmir, Turkey. Traditional methods are used for the production of koumiss in the farm. Food safety can be achieved with the implementation of HACCP (Hazard Analysis and Critical Control Points) system to the all stages of the food chain, from raw material, food production and preparation processes including packaging and distribution. In this manner, HACCP system is used for the determination, prevention, elimination and/or reducing to a safe level of physical, chemical and biological hazards.In this study, prerequisite programmes were established for the plant to implement HACCP system in koumiss production. Pasteurization process and use of starter cultures were integrated to the production. Potential hazards were determined in all stages of the process. Each hazard was evaluated and determined as Critical Control Points (CCPs) or Control Points (CPs). HACCP plan was formed for CCPs including their monitoring and corrective actions. Keywords: HACCP, food safety, koumiss 128 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Mycobiota and Occurrence of Toxigenic Fungi in Some Herbal Plants Applicable in Cosmetic Products Majid Javanmard Iranian Research Organization for Science & Technology (IROST), The Islamic Republic of Iran [email protected] Abstract The concern with the quality of the food and cosmetic products is due to the potential fungal contamination and the risk of the presence of mycotoxins in the herbal plants and their derivatives. In this study, 15 samples of medicinal plants Cedar (Ziziphus spina-christi), Evergreen (Calendula officinalis), Tarragon (Artemisia dracunculus L), Dill ( Anethum graveolens dhi) and Horsetail (Equisetum arvense L.) were evaluated for the fungal contamination and the mycotoxigenic potential of Aspergillus isolated from the samples. Results indicated that predominant mycoflora was distributed in 4 genera Aspergillus, Alternaria, Mucor and Rhodotorula. Total fungal counts ranged from <102 to 2 ×103 cfu/g. From these, 58.3% of the isolates corresponded to genera Aspergillus, which are extremely important from the mycotoxicological standpoint. 16.6 % of the Aspergillus isolates proved to have the ability for producing aflatoxins. The presence of toxigenic moulds represents a potential risk of mycotoxin contamination and considering the worldwide increased use of herbal products as alternative medicines, it is necessary setting standards for toxigenic moulds in crude herbal drugs in order to reduce the risks for consumers' health. Key words: Fungal contamination, Herbal plants, Toxigenic fungi, Mycobiota 129 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Investigation of Microbiological Quality of Pastırma Sold in Tokat Province Hande Cevahiroğlu, Nilgün Öncül, Hafize Tuğba Can, Şeniz Karabıyıklı, Ümran Çiçek Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat, Turkey [email protected] Abstract Pastırma, is a traditional Turkish meat product produced from whole muscle obtained from certain parts of beef carcasses. Muscles are cured, dried and coated with fenugreek paste and dried for a while. In Tokat province consumers prefer consuming pastırma produced traditionally by small scale firms and local butchers as a result of common estimation about homemade products are healthier and more nutritive than industrial one. The objective of this study was to investigate the microbiological quality of pastırma samples traditionally produced in Tokat province with unstandardized methods. All the samples were analyzed for total counts of mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), Staphylococcusaureus, Clostridium perfringens, yeasts and moulds. The presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated. Also titratable acidity (TA), pH , water activity (aw) and salt concentration were analyzed. The mean of the results of TMAB, LAB, Staphylococcus spp., C. perfringens, yeast and moulds analyses were 1.6x104 CFU/g, 3.3x104 CFU/g,,8.7x103 CFU/g, 6.5x102 CFU/g, yeasts and moulds 5.9x104 CFU/g respectively. The suspected colonies of E. coli O157:H7, L. monocytogenes and Salmonella spp. were detected 93%, %66 and %86 of samples tested, respectively. The results of the TA, pH, aw and salt content analyses were in a range of 0.84-1.13% lactic acid, 5.70-5.99, 0.831-0.912 and 6.44-11.84%, respectively. It was concluded that the samples analyzed were not microbiologically safe and not appropriate to the criteria in Turkish Food Legislation. Keywords: Pastırma, microbiological quality, pathogens 130 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Application of HACCP for Traditional Sucuk Production Şeniz Karabıyıklı, Hande Cevahiroğlu Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat, TURKEY [email protected] Abstract The primary aim of the food industry is to produce high quality and safety foods that not threat the health of consumers and also carry out the demands of the consumers as much as possible. HACCP is a system for food safety to provide auto-control in production, to identify all risks in processing, to minimize economic and technical problems and also to provide the essentialrevisions to obtain safety and high quality products. Sucuk is a traditional fermented meat product in Turkey produced by traditional and unstandardized methods locally and also produced standardized methods industrially. There are lots of hazards during processing of sucuk lead to unsafety end products, unless control of the risks. In this study potential risks were determined, hazard analyses were applied and critical control points were identified for a traditional fermented sucuk process in the consept of HACCP program. Keywords: HACCP, sucuk, hazard analysis, critical control point 131 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antioxidant and Antimicrobial Activities of Olive Phenolics Ayhan Dağdelen1, Osman Cenet2, Yavuz Çokal2 1 Balıkesir University, College of Engineering and Architecture, Department of Food Engineering, Balıkesir, TURKEY 2 Balıkesir University, Bandirma Vocational School, Department of Food Processing, Balıkesir, TURKEY [email protected] Abstract Phenolics are secondary plant metabolites which are synthesized through the shikimic acid pathway and can vary among cultivars of the same species. These compounds can be classified into: secoiridoits, lignans, hydroxy isochromens, phenolic alcohols, phenolic acids, aldehydes, flavonoids and anthocyanins. Phenolics of olive leaf, fruit and oil are called functional compounds because of their health effects such as anticarcinogenic and antitumor. Also, they are responsible for taste and flavour and they have antioxidant and antimicrobial effects. Over 40 phenolics have been detected where oleuropein, hydroxytyrosol and tyrosol are the major phenolics in olive. Gallic, caffeic and ferulic acids and hydroxytyrosol have the most antioxidative activity among phenolics in olive. Antimicrobial activites of phenolics are related with their hydroxyl group type and number. In this study, antioxidant and antimicrobial activities of olive phenolics are reviewed. Keywords: Olive, Phenolics, Antioxidant activity, Antimicrobial activity 132 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antimicrobial Activities of Olive Oil Phenolic Extracts Obtained from Six Olea europaea L. Cultivars Ayhan Dağdelen1, Osman Çenet2, Yavuz Çokal2, Hasan H. Kara3 1 Balıkesir University, College of Engineering and Architecture, Department of Food Engineering, Balıkesir, Turkey 2 Balıkesir University, Bandirma Vocational School, Department of Food Processing, Balıkesir, Turkey 3 Bayburt University, College of Engineering, Department of Food Engineering, Bayburt, Turkey [email protected] Abstract The research was carried out with Arbequina, Domat, Gemlik, Hojiblanca, Memecik and Uslu olive cultivars (Olea europaea L.) grown in Edremit region, Turkey. Olives were harvested in December 2012-2013 season and mechanically processed at laboratory conditions by using two-phase batch equipment. The samples were stored in dark bottles at 4oC until analysis. Methanol:Water (80:20) was used for phenolic extraction of samples.Fourteen bacteria and two fungal strains were used as test microorganisms, and Gentamycin was used as an antibiotic. The antimicrobial activity of phenolicextracts were determined by disc diffusion method. When compared to the antibiotic, phenolic extracts of olive oils showed lower antimicrobial activities. However, cultivar affected antimicrobial activities of olive oils significantly. Cultivar effect was not observed for Enterococcus faecalis ATCC 19433 and Klebsiella penumaniae ATCC31488. Among all microorganisms tested, Clostridium perfiringens ATCC13124 was the most effected by olive oil phenolic extracts. Gemlik cultivar showed the highest antimicrobial effect against this bacteria.According to the Duncan mean separation test, the greatest variation in antimicrobial activity among cultivars was observed in Bacillus cereus ATCC 11778. Keywords: Olive oil, Phenolic extract, Antimicrobial activity 133 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Incidence and Antimicrobial Resistance of Aeromonas hydrophila: A Major Infectious Aquatic Pathogen Tulay Elal Mus, Figen Cetinkaya Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Uludag, Bursa, Turkey [email protected] Abstract The aim of the study was to determine the prevalence and antimicrobial resistance patterns of Aeromonas hydrophila which is frequent relation with infection in humans such as septicaemia, wound infections and gastroenteritis. The samples including fish, mussel and shrimp were obtained from fish market, supermarket and local bazaars in Bursa province of Turkey. 14 out of 100 seafood samples, A. hydrophila was isolated on growth agar and identified by API 20E system. Antimicrobial resistance profiles of all isolates were examined by disc diffusion method to kanamycin, ampicillin, cefotaxime, chloramphenicol, tetracycline, ciprofloxacin, streptomycin and gentamicin antibiotics. 13 isolates were resistant at least one antibiotic. Among isolates, the resistance rates were 57.1%, 50.0%, 42.8%, 25.6%, 21.4%, and 7.1% for kanamycin, ampicillin, streptomycin, gentamicin, cefotaxime, tetracycline, respectively. All of the isolates were susceptible to chloramphenicol and ciprofloxacin. Seven isolates showed multiple antibiotic resistance. So that, one isolate from fish was resistant to five antibiotics, one shrimp isolate to four antibiotics, three fish and one mussel isolate to three antibiotics, and one fish isolate to two antibiotics. The results showed a potential risk for consumers’ health from A. hydrophila contaminating seafood and the difficulty of treating infections caused by this pathogen because of their resistance to different antibiotic agents. Keywords: Aeromonas hydrophila, antimicrobial resistance, sea food. 134 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Microbiological Properties of Tokat Bez Sucuks Produced with Various Meat:Fat Ratio During Chilled Storage Ümran Çiçek1, Zeliha Yildirim2 and Nilgün Öncül3 1 Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat, Turkey 2 Niğde University, Turkey 3 Gaziosmanpaşa University, Turkey 1 [email protected], [email protected], [email protected] Abstract In this research, three Bez sucuk groups were manufactured by traditional method with different meat:fat ratios and named as BS10 (90% beef meat:10% tail fat), BS20 (80% beef meat:20% tail fat) and BS30 (70% beef meat:30% tail fat). Bez sucuk manufacturing was mainly consisted of two stages, such as mixing ground meat and fat with seasonings, and then ripening (fermentation and drying) after filling into cloth casings. Following the ripening stages, all sucuks were vacuum packaged and stored at 4ºC for 6 months. To evaluate the microbiological properties of Bez sucuks during storage, samples were taken per monthly. The counts of mesophilic aerobic bacteria (TMAB), psychrophilic/psychrotrophic aerobic bacteria (TPAB), lactic acid bacteria (LAB), total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, yeasts and moulds were determined in all sucuk samples during storage period. In addition, the incidence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were also investigated at the same sampling periods. B. cereus, C. perfringens, Salmonella spp., E. coli O157:H7 and L. monocytogenes were not detected in any samples during storage period. It was found that there was not a significant difference in the counts of LAB, total coliform, fecal coliform, S. aureus, yeast and moulds between the sucuk samples produced with different meat:fat ratios. The counts of TMAB and TPAB of samples were significantly different depending on the fat content. TMAB counts of BS10, BS20 and BS30 were reached to 12.38, 13.37 and 14.32 log cfu/g at the end of storage period, respectively. Keywords: Bez sucuk, spontan fermentation, microbiological properties 135 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Microbiological Evaluation of Tokat Bez Sucuks Produced with Different Starter Cultures Ümran Çiçek1, Nilgün Öncül1, Zeliha Yıldırım2, Meryem Duman1 1 Gaziosmanpaşa University, Faculty of Engineering and Natural Science, Department of Food Engineering, 60000, Tokat, TURKEY 2 Niğde University, Faculty of Engineering, Department of Food Engineering, Niğde, TURKEY e-mail: [email protected] Abstract In this research, the effects of using commercial starter cultures having different acidification capacities were studied in the production of Tokat Bez sucuks. For this purpose, the control group (C) produced without starter culture utilization and ST1 group produced with the starter culture mix having medium acidification capacity (Staphylococcus carnosus and Lactobacillus sakei) while ST2 group manufactured with the starter culture mix having low acidification capacity (Staphylococcus carnosus and Pediococcus pentosaceus). To determine the effects of different starter culture utilization on the microbiological properties of sucuk samples, the numbers of mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total coliform, fecal coliform, Staphylococcusspp., yeasts and moulds, and also the presence of Escherichia coli were analyzed on the 2nd, 5th and 10th day of ripening period. The pH, titratable acidity (TA) and water activity (aw) values were also measured at the same sampling stages mentioned above. It was determined that the pH of Bez sucuks were in the ranges of 4.66-5.21, TA 1.31-1.44% (lactic acid) and aw values 0.928-0.929. It was found that TMAB, LAB, total coliform, Staphylococcus spp. and yeast-mold counts were in the ranges of 9.49-9.74 log cfu/g, 8.93-10.16 log cfu/g, 0.96-1.90 log cfu/g, 7.37-8.30 log cfu/g and 5.58-5.99 log cfu/g, respectively. The fecal coliform counts were <0.30 MPN/g in all sucuk samples. While the counts of yeast and moulds were not affected by utilization of starter culture, total coliform count was decreased due to the addition of starter culture (p>0.05). E. coli was not detected in any sucuk samples. Keywords: Bez sucuk, yeast-mold, coliform bacteria, starter culture. 136 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microbiological Quality of Spices Used in the Production of Sucuk Artun Yibar1, Ece Çetin1, Görkem Yaman2 1 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Uludag University, 16059, Gorukle Campus, Bursa, Turkey; 2 Düzen Laboratuvarlar Grubu/Mecidiyeköy Şubesi; MALDI TOF-MS, Mikrobiyoloji ve Tüberküloz Bölümü, İstanbul, Turkey [email protected] Abstract In this study, a total of 44 random spices samples, including each of 10 ground black pepper, 8 red pepper, 2 ground red pepper, 11 cummin, 8 pimenta, 3 garlic powder and 2 sucuk spice mixes obtained from various markets, retail shops and sucuk production premisses located in Bursa province. The samples were supplied in packaged and unpackaged forms. These spices are used to prepare sucuk mainly because of their flavouring and seasoning properties. The samples were analyzed for yeast and molds, Coliforms, Escherichia coli, coagulase positive Staphylococcus aureus, Salmonella spp.and Bacillus cereus. For the identification of Bacillus cereus MALDI-TOF-MS (Bruker Daltonics, Bremen, Germany) techinque was used. The result of the analysis showed that the sampleshad coliform count, molds countand Bacillus cereus count between 1.95-4.8 log10 cfu g-1 (48%), 2-5.95 log10 cfu g-1 (80%), and 2.3-4.7 log10 cfu g-1 (50%), respectively. However coagulase positive Staphylococcus aureus was isolated in one (2%) of the samples (2.9 log10 cfu g-1), E.coli and Salmonella spp. were determined in none of them. These results showed that some of spices contain harmful microorganisms. To reduce microbial counts and to improve poor microbiological quality in s pices, hygienic programs must be applied in pre and post harvesting period. Keywords: spices, sucuk, microbiological quality 137 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The “Hurdles” Technology in Food Processing Stylianos Anestis, Athanasios Labropoulos Technological Educational Institute of Athens, Kallithea 17674 Greece [email protected], [email protected] Abstract Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle technology usually works by combining more than one processing approach. Such approaches can be thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are eliminated or rendered harmless in the final products. Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermentation, adding various preservatives, and others. Often these methods are applied in combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh, competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative methodologies/processes called “hurdles” technologies. It is, also, obvious that future food preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in combination. Thus, “hurdles” technology may be the key to food preservation in the future. Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion, and stress reactions of microorganisms, have been recognized to be of significant important and are increasingly studied. Keywords: Hurdle technology, food safety, food preservation 138 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determining of Volatile Oil Components and Antibacterial Activity of Prangos Ferulacea (L.) Lindl Species Which Located in The Basın of Lake Van Bünyamin Yıldırım, Kamil Ekici, Murat Tunçtürk Yüzüncü Yıl University Veterinary Faculty Van 65080 Turkey [email protected] Abstract The essential oil components and antibacterial activity of Prangos ferulacea (L.) Lindl collected in the basin of Lake Van in 2009-2010 were analyzed. As a result of the GC/MS analysis, it was determined as main compounds in the Prangos ferulacea (L.) Lindl species Beta-phellandrene (15.28 %) Alphaphellandrene (11.74 %), Sabinene (10.55 % ) Beta-pinene (9.83 %), Limonene (8.05 %), Delta 3carene (8.13 %), Alpha-pinene (7.59 %). The essential oil of Prangos ferulacea (L.) Lindl had the most effect on the Pseudomonas aeruginosa ATCC 10145 (14-16 mm) and Enterecoccus faecalis ATCC 29212 (12-14 mm) with disk diffusion method. These were followed by Bacillus subtilis ATCC 6051(10-10 mm) Staphylococcus aureus ATCC 12600(8-10 mm). The lowest impact was determined for Salmonella typhimurium ATCC 25241 and Escherichia coli ATCC 11775 (8-8 mm). However, these effects are not important as ampicilin and ofloxacin antibiotics. Keywords:Prangos ferulacea (L.) Lindl, essential oil, essential oil component, antibacterial activity 139 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microbial Quality and Spoilage of Minimally Processed Fruit Joana Lopes, Ana Graça, David Santo, Célia Quintas Universidade do Algarve, Instituto Superior de Engenharia, Estrada da Penha Faro 8005-139 Portugal [email protected], [email protected] Abstract The present work aims at evaluating the microbiological quality of minimally processed fruit commercialized in southern Portugal. Forty two fresh-cut fruit samples were purchased in the Algarve and analysed before their best-before date for aerobic mesophilic and psychrotrophic microorganisms, coliforms, lactic acid bacteria (LAB), Staphylococcus aureus and fungi. The same number of samples were analysed after their expiration date for mesophilic and psychrotrophic microorganisms, coliforms, LAB and fungi, to evaluate which microbial group was responsible for spoilage. Analyses were performed using standard methodologies (ISO) and Chromocult Agar for coliforms and Escherichiacoli. The safety parameters studied were Cronobacter sakazakii, Salmonella sp. and Listeria sp.. The aerobic mesophilic and psychrotrophic biota ranged from 3,3 to 10,7 log CFU/g. The LAB were present in numbers ranging from 3,1 log CFU/g to 9 log CFU/g and fungi were detected in smaller numbers than bacteria (values of 4,8 log CFU/g). After the expiration date a significant increase in the number of yeasts was counted in the apples and pineapples and in the levels of LAB in cantaloupe, galia and green melon fresh-cuts. However, the psychrotrophs also showed a significant increase in fresh-cut mango and papaya. Salmonella sp. and L. monocytogenes were not detected in the fruit samples. C. sakazakii and S. aureus were found in a low number of samples studied and the coliforms were found in 55% of them. The presence of coliforms and S. aureus indicates the need of increasing hygienic practices in the fresh-cut fruit production chain and during distribution and retailing. Keywords: microbiological quality, fresh-cut fruits, Salmonella sp., Listeriamonocytogenes, Cronobactersakazakii 140 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Study Of Biofilm Production and Resistance to Sanitizers of Staphylococcus aureus isolated from Milking Environments Santos, S. C. A.1,2 and Oliveira, C. A. F.2 1 Universidade do Algarve, Instituto Superior de Engenharia, Departamento de Engenharia Alimentar, Portugal 2 Universidade de São Paulo, FZEA/USP, Brasil [email protected] Abstract The aim of the present study was to evaluate the ability of producing biofilms and the resistance to disinfectant agents of 31 isolates of Staphylococcus aureus obtained from the milking environments. The isolates were recovered from the worker's hands (2), tools used in milking (bucket, sieve) (2) cow udders and teats (5), raw milk (7) and from the milk tank receiver (15). All these microbial isolates belong to the collection of microorganisms of the Laboratory of Food Microbiology and Mycotoxicology of the Department of Food Engineering (University of São Paulo, Brazil). The production of biofilms on stainless steel at 37oC was checked by Scanning Electron Microscopy after 48 hours of inoculation. The efficacy of peracetic acid (2%), benzalkonium chloride (1%), chlorhexidine digluconate (2%), sodium hypochlorite (2%) and iodine (2%) used as disinfectant agents to deter the growth of S. aureus was tested using the minimum inhibitory concentration method (MIC). The isolates showed resistance to peracetic acid, sodium hypochlorite and iodine (MIC values of 6,25%). However, all of the isolates were sensitive in relation to benzalkonium chloride and chlorhexidine digluconate. The occurrence of isolates of S. aureus producers of biofilms in many places of the milking environments shows the persistence of this bacterium in such environments. In addition, S. aureus is a causative agent of mastitis, thus the necessity of good hygiene practices using an efficient sanitizer, to assure a good disinfection and prevent the biofilm formation in the milk products’ industries, is essential in the prevention of infections. Keywords:Staphylococcus aureus, biofilm, disinfectants, MIC. 141 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Inhibitory Effect of Zatarıa Multıflora Boıss. Essential Oil on Growth and Enterotoxins C and E Production of Staphylococcus Aureus Atcc 29213 Ali Misaghi1*, Afshin Akhondzadeh Basti2, Maryam Azizkhani3 1,2 3 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Khazar, Mahmudabad misaghia@ vetmed.ut.ac.ir Abstract Background and Objective: Plant essential oils and their component are known to exhibit antimicrobial activities, and many applications for controlling the growth of food borne pathogens and food spoilage microorganisms have been developed using these essential oils as natural food preservatives. Zataria mutiflora Boiss. is native to Iran, Pakistan and Afghnistan. This research was done to determine the minimum inhibitory concentration (MIC) of Zataria mutiflora Boiss. essential oil for Staphylococcusaureus and the effect of its subMICs on growth and production of SEC and SEE. Methods: In this study, the minimum inhibitory concentration (MIC) of Zataria multiflora Boiss. EO for Staphylococcusaureus was determined bya broth microdilution assay and the effect of subMICs (25, 50 and 75%) of EO on growth after conducting the test was monitored spectrophotometrically by measuring the optical density (OD) at 30-min intervals.The production of enterotoxins C and E was assessed using the RIDASCREEN SET kit. Results and conclusion:MIC of Z. multiflora Boiss.EO was 0.03% (v/v). EO at levels between 25 and 50% MIC had no significant effect on the growth of S. aureus. However, seventy-five percent MIC decreased the growth rate significantly; after 180 and 360 min of EO treatment, optical density values were 48.3 and 47.2% with respect to the control for Z. multiflora Boiss..In addition, Z. multiflora Boiss. EO significantly decreased the production of SEC and SEE between 50 and 75% MIC. This study shows the antimicrobial activities of Z. multiflora Boiss.EO against S. aureus as well as its inhibitory effect on SECand SEE production and suggests that it could have potential as a novel “natural/green” food preservative. Keywords:Zataria multiflora Boiss.- essential oil - Staphylococcusaureus -Enterotoxin 142 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Mentha longifoliaL. Essential Oil on Growth and Enterotoxins C and E Production of Staphylococcus aureus ATCC 29213 Abolfazl Kamkar1*, Ali Misaghi2, Afshin Akhondzadeh Basti3, Maryam Azizkhani4 1,2,3 4 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Khazar, Mahmudabad, Iran [email protected] Abstract Background and Objective: Given the side effects associated with the use of synthetic preservatives, an attractive alternative may reside in the evaluation of the antimicrobial effects of herbal essential oils (EOs) for use in the food industry. This study was conducted to determine the minimum inhibitory concentration (MIC) of Mentha longifolia L. essential oil for Staphylococcusaureus and the effect of subMICs of it on growth and production of enterotoxins C and E. Methods: TheMIC of Mentha longifolia L.essential oil in this work,was determined byabroth microdilution assay and the effect of subMICs (25, 50 and 75%) of EO for S. aureus was measured after culturing the microorganism with the prepared media by spectrophotometer at 30-min intervals.The enterotoxin production was assessed using the RIDASCREEN SET kit. Results and conclusion: MIC of M. longifolia L. was 1.4% (v/v). EO at levels between 25 and 50% MIC had no significant effect on the growth of S. aureus. However, seventy-five percent MIC decreased the growth rate significantly; after 180 and 360 min of EO treatment, optical density values were 71.4 and 80.69% for M. longifolia L..M. longifolia EO was not observed to exert an inhibitory effect on SEC and SEE production by S. aureus in this study The results of the present work shows that Mentha longifolia L. essential oil has antibacterial activity and can be potentially used as a natural preservative in food industry. Keywords: Mentha longifolia L. , essential oil, Staphylococcusaureus,enterotoxin 143 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antimicrobial Effect of Rosmarınus offıcinais L. Essential Oil on Growth and Enterotoxins C and E Productıon of Staphylococcusaureus Atcc 29213 Afshin Akhondzadeh Basti 1*, Ali Misaghi 2, Maryam Azizkhani3 3 1,2 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Khazar, Mahmudabad [email protected],ir Abstract Background and Objective: Concerns over the safety of some chemical preservatives and negative consumer reaction to those perceived as being of chemical and/or artificial origin have prompted increased interest in more natural or “green” alternatives for the maintenance or extension of product shelf life. This study was conducted to determine the minimum inhibitory concentration (MIC) of R. officinalis L. essential oil for Staphylococcusaureus and the effect of subMICs of it on growth and production of enterotoxins C and E. Methods: In our research, the minimum inhibitory concentration (MIC) of R. officinalis L. essential oil for Staphylococcusaureus was evaluated byabroth microdilution assay and the effect of subMICs (25, 50 and 75%) of EO on growth after conduting the test was obtained by measuring the optical density (OD) at 30-min intervals. The production of enterotoxins C and E was tested using the RIDASCREEN SET kit. Results and conclusion: MIC of R. officinalis L. EO was 0.4% (v/v). Seventy-five percent MIC decreased the growth rate significantly; after 180 and 360 min of EO treatment, optical density values were 61.9 and 66.5% for R. officinalis L. EO, with respect to the control. R. officinalis alsoshowed inhibitory effects on SEC and SEE production at 75% .MIC. The cytotoxic and antimicrobial activities of R. officinalis L. EO determined in this study, suggest that it could be used as a natural food preservative. Keywords:R. officinalis L., essential oil, Staphylococcusaureu, enterotoxin 144 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antimicrobial Activities of Lactic Acid Bacteria Isolated From Fermented Sausages Ilkin Yucel Sengun1; Gulen Yildiz Turp1 1 Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir/TURKEY [email protected] ABSTRACT A wide variety of formulations and techniques are used for the production of fermented sausages. The properties of fermented sausages are affected by temperature, substrate and duration of the fermentation process, as well as the activity and nature of the microbial population present. Fermented sausages have a long storage life due to the added salt, the antimicrobial compounds, low pH and low water activity. Due to their combination of growth hurdles, they were traditionally considered as safe. However, a wide variety of microorganisms have been isolated from these products. Pathogenic microorganisms, such as Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus have already been found in fermented sausages. On the other hand, lactic acid bacteria, which take an important role during fermentation process of the sausages, allow biological control of foodborne pathogens. Therefore, the antimicrobial potential of lactic acid bacteria is significant in the preservation and microbiological stability of fermented sausages. Antimicrobial activity of metabolites produced by lactic acid bacteria such as organic acids (lactic and acetic), hydrogen peroxide, antimicrobial enzymes, bacteriocins and reuterin have been reported in meat products. This review aimed to evaluate the lactic flora of fermented sausages in terms of their antimicrobial effects. Keywords: Lactic acid bacteria, antimicrobial, pathogen, fermented sausage 145 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization of the Autochthonous Starter Culture Lactococcus lactis Ssp. Lactis 5K1 Isolated From Traditional Croatian Horsemeat Sausage Jadranka Frecea*, Ksenija Markova, Dragan Kovačevićb, Jelena Cvrtilaa, Frane Delaša a Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia b Department for Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31 000 Osijek, Croatia *PhD Jadranka Frece, Associate Professor PhD Ksenija Markov, Associate Professor BSc Jelena Cvrtila PhD Dragan Kovačević, Full Professor PhD Frane Delaš, Full Professor * Corresponding author; Phone: 00385 1 4605 284; Fax: 00385 1 4836 424; [email protected] Abstract Objective: The purpose of this study was to isolate and characterize the presence of potential autochthonous starter cultures in horsemeat sausage. Methods: Experiments were carried out with five samples of horsemeat sausage produced in household in Eastern Croatia. Classical microbiological and biochemical (API) methods, as well genetic fingerprinting by RAPD PCR analysis were used for isolation and identification of the natural microbial population from a traditionally produced horsemeat sausage. Produced lactic acid was determined in the samples using HPLC. Antibacterial activity of lactic acid bacteria isolate Lactococcus lactis ssp. lactis 5K1 from the horsemeat sausage was tested by turbidimetric method. Ileal samples for in vitro adhesion test were collected from 3 month-old Swiss albino mice. Results: The dominant microflora in samples of horsemeat sausage was lactic acid bacteria (LAB), followed by micrococci. Identification of isolated lactobacilli showed domination of Lactococcus lactis ssp. lactis and Lactobacillus plantarum. Since the domination of Lactococcus lactis ssp. lactis in fermented sausages not often reported, therefore, in this paper was carried out characterization of Lactococcus lactis ssp. lactis as a potential starter culture. Conclusion: Lactococcus lactis ssp. lactis 5K1 produced a significant amount of lactic acid, displayed good growth capability at 12, 18 and 22 ºC, growth in the presence of 5% NaCl and in the presence of 1% bile, showed antimicrobial activity against pathogenic test microorganisms, and adhesive properties in vitro which are the most important properties for selection of starter cultures. Keywords: horsemeat sausages, in vitro adhesion, natural microflora, technological characterization 146 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Thermal Inactivation of Staphylococcus aureus in Broth Sinan Uzunlu1, Işıl Var2 1 2 Pamukkale University School of Applied Sciences, Civril-Denizli. Çukurova University Agricultural Faculty Food Engineering Department, Balcalı-Adana/Turkey. [email protected] Abstract OBJECTIVE Our study aimed to determine the heat resistance of S.aureus at 55°C to 75°C in broth. METHODS S.aureus ATCC 29213 was used at this study. Inoculated culture broth suspensions were heated at 55, 60, 61, 62, 63, 64, 65, 70 and 75°C using a time-temperature controlled water bath. Decimal serial dilutions were prepared in Peptone Water and appropriate dilutions surface-plated in duplicate on Nutrient Agar and incubated at 35°C for 24-48 h prior to counting colonies. RESULTS Both 55°C and 60°C for 4 minutes were insufficient degrees of the thermal death process. However, cultures were inactivated at 65, 70 and 75°C for 4 minutes. Apart from these data, cultures were survived at 61°C for 4 minutes, 62°C for 3 and 4 minutes, 63°C for 3 and 4 minutes and 64°C for 2 minutes. Based on the pooled data, the estimated 100% killing time was 4 minutes at 65°C in PW when the initial concentration of S.aureus was 107 cells/mL. The present data could be fitted into the following linear regression model: y (log bacteria) = -1,911 x (time) + 7 (r2=0,954) This equation of viable counts corresponding to a D65 value of 0.52 minutes. Our findings demonstrated that below 65°C degrees were not appropriate for the purpose of completely killing of the bacteria. CONCLUSIONS The present study can be used to predict the time required at specified temperatures to obtain thermal inactivation rates such as 7 log reductions of S.aureus. Keywords: Thermal inactivation, mantı, Staphylococcus aureus 147 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Thermal Tolerance of Some Microorganisms in Mantı: Determination of D-values Sinan Uzunlu1, Işıl Var2 2 Çukurova University Agricultural Faculty Food Engineering Department, Balcalı-Adana/Turkey. 1 Present address: Pamukkale University School of Applied Sciences, Civril-Denizli/Turkey. [email protected] Abstract OBJECTIVE It is aimed at this study to determine the thermal inactivation rates of natural initial microbial load of manti at 60°C for 4 minutes. METHODS The heat treatment was performed at mantı at 60°C for 4 minutes. Total aerobic mesophilic microorganisms (TAMB), Lactobacillus spp., yeast and S.aureus analyses were performed before and after the heat treatment by plate counting of viable colonies on the appropriate media. RESULTS Based on the obtained data, the estimated 100% killing time was 4 minutes at 60°C in manti when the initial concentration of 105, 104, 103 and 102 cells/g for TAMB, Lactobacillus spp., yeast and S.aureus, respectively. The present data could be fitted into the following linear regression models: y (log bacteria) = -1,406 x (time) + 5,61 (r2=0,998) This equation of total aerobic mesophilic viable counts corresponding to a D60 value of 0.71 minutes. y (log bacteria) = -1,187 x (time) + 4,75 (r2=0,999) This equation of Lactobacillus spp. viable counts corresponding to a D60 value of 0.84 minutes. y (log bacteria) = - 0,944 x (time) +3,77 (r2=0,999) This equation of yeast counts corresponding to a D60 value of 1.06 minutes. y (log bacteria) = - 0,64 x (time) + 2,56 (r2=0,998) This equation of S.aureus viable counts corresponding to a D60 value of 1.56 minutes. CONCLUSIONS Cooking is still remains of eliminating pathogens from muscle foods and protecting consumers against foodborne disease. Temperature treatment should be applied above 60°C degree. Keywords: Thermal inactivation, mantı, D-value 148 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Efficacy of an Eco-Active Packaging AgainstB. cinerea Growth and Its Effect on the Shelf Life Of Fresh Berries Maria Paula Junqueira-Gonçalves1, Erica Alarcón2, Keshavan Niranjan3 1 Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile. 2 Department of Chemical Engineering, University of Santiago, Alameda, 3363, Estación Central, Santiago, Chile. 3 Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK. [email protected] Abstract Gray mould, caused by Botrytis cinerea, is the most critical postharvest disease in berries, which is a major obstacle to long-distance transport and storage and has a significant economic impact. Active packaging systems incorporating antimicrobial agents can potentially enhance food safety and product shelf-lives. Polyethylene terephthalate (PET) is the most commonly used packaging material, worldwide, for marketing berries. The use of post-consumer recycled PET (PCRPET) is gaining market acceptance for food use following the development of robust decontamination processes. The aim of this work is evaluate the efficacy of PCRPET packaging coated with an antifungal agent (potassium sorbate, KS).The efficacy of this active packaging was demonstrated against B. cinerea growth by a novel method which mimics the action of the antifungal agent under fruit contact conditions. A reduction by 2 log cycles was observed when the initial concentration of the mould was 105 conidia/mL in the contact test. The active packaging was found to be effective over a test duration lasting 6 months. The shelf-life of raspberries, blueberries and blackberries was also evaluated by measuring the percentage of fruits contaminated during storage. The best results were obtained with raspberries, which possesses a thin skin which facilitates contact with the KS. The raspberry shelf-life can be extended by two days, at a lower cost and without any significant modifications to an industrial process line. Keywords: Eco-active packaging; Recycled PET; Potassium sorbate; Botrytis cinerea; Shelf-life. 149 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY History of Probiotics Başar Uymaz1, Pınar Şanlıbaba2 1 Çanakkale Onsekiz Mart University Bayramiç Vocational School Food Technology, Bayramiç, Çanakkale 2 Ankara University Kalecik Vocational School Food Technology, Kalecik, Ankara [email protected] Abstract The word probiotics was initially used as an antonym of the word antibiotic. It is derived from Greek words pro and biotic and translated as for life.The use of probiotics evolved from a theory proposed by the Nobel Prize–winning scientist Elie Metchnikoff, working at the Pasteur Institute at the beginning of the last century, who suggested that "The dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes". At this time, ''Bifidobacteria'' were first isolated from a breast-fed infant by Henry Tissier, a French pediatrician, also worked at the Pasteur Institute. In 1920, Rettger demonstrated that Metchnikoff's "Bulgarian Bacillus", later called ''Lactobacillus delbrueckii subsp. bulgaricus'', could not live in the human intestine, and the fermented food phenomena petered out. The term "probiotics" was first introduced in 1953 by Kollath. Contrasting antibiotics, probiotics were defined as microbially derived factors that stimulate the growth of other microorganisms. In 1989 Roy Fuller suggested a definition of probiotics which has been widely used: "A live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance''. Probiotics were defined by the FAO/WHO in 2001 as “live microorganisms that when administered in adequate amounts confer a health benefit on the host. Consequently, a wide variety of species and genera could be considered potential probiotics; commercially, however, the most important strains are Lactic Acid Bacteria. Keywords: History, Probiotics 150 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization and Technological Potential of Lactic Acid Bacteria Isolated from Algerian Goat's Milk Cheriguene Abderrahim and Chougrani Fadela Dept of Biology; Faculty of life sciences , University of Mostaganem, Algeria [email protected] Abstract Many wild lactic acid bacteria were isolated from goat’s milk collected from different areas in Western Algeria. The strains were identified using phenotypical, biochemical and physiological properties. API system and SDS-PAGE technique was also used in identification of the strains. The strains were screened for production and technological properties such as acid production, aminopeptidase activity, autolytic properties, antimicrobial activity and exopolysaccharide production. In general most tested isolates showed a good biomass separation; as for the production of the lactic acid, results revealed that our strains are weakly acidifying; nevertheless, lactococci showed a best acidifying activity compared to lactobacilli. Aminopeptidase activity was also weak in most strains; but, it was generally higher for lactobacilli compared to lactococci, where we recorded 30 units for Lactobacillusdelbrueckii subsp. bulgaricus M14. Autolytic activity was generally higher for most strains, more particularly lactobacilli where we recorded values of 71.13% and 70% of autolysis rate respectively in Lactobacillus rhamnosus strains 9S10 and 9S7. Antimicrobial activity was detected in 50% of the isolates, particularly in lactobacilli where 80% of strains tested were able to inhibit the growth of other strains. The survey of the profile of the texture, the proteolysis as well as the development of the flaveur in the Domiati cheese made on the basis of our isolated strains have been led during the ripening. The sensory assessment shows that the cheese salted in milk received the best scores in relation to cheese salted after drainage. Textural characteristics, such as hardness, cohesiveness, gumminess and chewiness decreased in the two treatments during the 60 days of ripening. Otherwise, it has been noted that adhesiveness and adhesive force increased in the cheese salted in milk. Keywords: Lactic acid bacteria; technological properties; acidification; aminopeptidase acivity (AP), autolysis; bacteriocin; exopolysaccharides (EPS); textural properties. 151 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Bacteriological Study Of Cultured Silver Carp (Hypophthalmichthys molitrix) in Gilan Province, Iran Razavilar V.1, Khani M. R.2, Motallebi A. A.3 1 2 Department of Food Hygiene, Faculty of veterinary medicine, University of Tehran, Tehran, Iran Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran [email protected] Abstract The study was undertaken to determine bacterial contamination of warm-water fish ponds and silver carps harvested from those ponds in Guilan province, Iran. In this respect, water samples were taken from 7 ponds and investigated by testing total bacteria, coliforms, and Escherichia coli. In addition, skin swab samples of silver carps caught from each pond were studied for enumeration of the same bacteria as well as Staphylococcus aureus and also for the presence of some human bacterial pathogens including Salmonella spp., Vibrio spp., and Listeria monocytogenes. For all bacteriological examination techniques of International Organization for Standardization were followed. Results showed that mean water bacterial quality in ponds was significantly different (p<0.01). About 43% of water samples were positive for E. coli, which indicates fecal contamination of some fish ponds. Bacteriological results of the fish harvested from ponds showed significant differences (p<0.0001) in total bacterial counts and coliform counts. However, counts of E. coli and S. aureus did not vary significantly (p>0.05) in different ponds. Results also showed that potential human pathogens were isolated from about 78.5% of fish studied. Out of five bacteria genera investigated, S. aureus, E. coli, V. cholera, and L. monocytogenes were isolated from 78.57%, 47.61%, 7.14%, and 4.76% of the fish samples, respectively. The Salmonella spp. and V. parahaemolyticus were not detected in fish samples during the study. The association of pathogenic bacteria among silver carps suggests that if fish are handled or prepared improperly it could lead to food safety hazards for consumers. Keywords: Warm-water fish pond, Silver carp, Food safety hazards 152 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Clostridium difficile in Raw Meat And Meat Products Sold in Sakarya, Turkey Seyma Seniz Ersoz, Serap Coşansu Department of Food Engineering, Engineering Faculty, Sakarya University, 54187, Turkey [email protected] Abstract Thirty samples, including raw ground meat (15), chicken meat (12) and meatballs (3) were purchased from different supermarkets and butcher shops from April to October 2013 in Sakarya province, Turkey. Twenty five ml of phosphate-buffered saline (PBS) was added on 25 g sample in a stomacher bag and mixed by hand about 1-2 minutes. 1 ml of mixture was taken and inoculated into 9 ml of CDMN (Clostridium difficile moxalactam norfloxacin) broth with 0.1% sodium taurocholate. Following incubation at 37°C for 48 h at anaerobic conditions, culture was exposed to alcohol shock with an equal amount of anhydrous ethanol for 1 h. Alcohol and culture mix was centrifuged at room temperature at 4000 rpm for 10 min. The supernatant was discarded, and the pellet was streaked onto CDMN agar. Plates were incubated anaerobically at 37°C for 48 h. Suspicious colonies were subcultured on Blood Agar and confirmed by Gram stain, colony morphology, characteristic odor, and production of L-proline aminopeptidase. For quantitative testing, serial dilutions were prepared by PBS (pH 7.4), and 100 µL aliquots were inoculated on CDMN agar. After anaerobic incubation at 37°C for 48 h, typical colonies were counted. Of 30 samples tested 10 (33.3%) were positive for the presence of C. difficile. The isolation rates in sample types were 3/15 (33.3%) for ground meats, 2/3 (66.6%) for meatballs and 3/12 (25%) for chicken meats.Counts of the pathogen were ranged from 5 to 3.2×103 cfu/g in C. difficile positive samples. Keywords:Clostridium difficile, food, ground meat, chicken, meatball 153 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Microbiological Properties of Tokat Bez Sucuks Produced With Starter Culture During Chilled Storage Ümran Çiçek , Zeliha Yıldırım , Nilgün Öncül 1 2 1 e-mail: [email protected] University, Faculty of Engineering and Natural Science, Department of Food Engineering, 60000, Tokat, TURKEY 2Niğde University, Faculty of Engineering, Department of Food Engineering, Niğde, TURKEY 1Gaziosmanpaşa Abstract In this study, the effects of starter culture utilization on the microbiological properties of Tokat Bez sucuks were investigated during chilled storage. For this purpose, four different groups of Bez sucuk were manufactured and named as ST:10 (10% fat:90% meat) and ST:20 (20% fat:80% meat) which were produced with starter culture, while the control groups were named as C:10 (10% fat:90% meat) and C:20 (20% fat:80% meat). Bez sucuk manufacturing was achieved by mixing ground meat and fat with seasonings, filling into cloth casings and ripening for 10 days. All sucuk groups were vacuum packaged and stored at 4ºC for 6 months. To evaluate the microbiological properties of Bez sucuks, samples were taken per monthly. The total counts of mesophilic aerobic bacteria (TMAB), psychrophilic/psychrotrophic aerobic bacteria (TPAB), lactic acid bacteria, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, yeasts and moulds numbers were investigated in all sucuk samples. In addition, the incidence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were also investigated at the same sampling periods. It was found that the counts of TMAB and TPAB of the sucuk samples were in the ranges of 9.31-9.81 log cfu/g and 7.00-9.07 log cfu/g, respectively. B. cereus, Salmonella spp., E. coli O157:H7, C. perfringens and L. monocytogenes were not detected in any samples. While the counts of yeast and moulds were not affected by utilization of starter culture, total coliform and fecal coliform counts were decreased due to the addition of starter culture. Key words: Bez sucuk, starter culture, microbiological properties 154 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Utilizing Sodium Nitrite on the Microbiological Properties of Bez Sucuks Produced With Different Fat Ratios Ümran Çiçek1, Zeliha Yıldırım2and Nilgün Öncül3 1 Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat, Turkey 2 Niğde University, Turkey 3 Gaziosmanpaşa University, Turkey 1 [email protected], [email protected], [email protected] Abstract The aim of this study was to investigate the effects of sodium nitrite utilization on the microbiological properties of Bez sucuk produced with different meat:fat ratios. The Bez sucuk groups produced with sodium nitrite were named as BN:10 (90% beef meat:10% beef carcass fat) and BN:20 (80% beef meat:20% beef carcass fat) while the control groups were named as C:10 (90% beef meat:10% beef carcass fat) and C:20 (80% beef meat:20% beef carcass fat). Bez sucuk processing was achieved by mixing ground meat and fat with seasonings, then ripening (fermentation and drying) after filling into cloth casings. Following the ripening stage, all sucuk samples were vacuum packaged and stored at 4ºC for 6 months. To evaluate the effects of sodium nitrite on the microbiological properties of Bez sucuks, total count of mesophilic aerobic bacteria (TMAB), psychrophilic/psychrotrophic aerobic bacteria (TPAB), lactic acid bacteria, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, yeasts and moulds were determined during storage period. Beside these analyses, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were also investigated. B. cereus, C. perfringens, Salmonella spp., E. coli O157:H7 and L. monocytogenes were not detected in any samples during storage period. While the sodium nitrite utilization resulted in significant decreases in the counts of TMAB, TPAB, S. aureus and total coliform, the counts of fecal coliform, yeast and moulds were not affected by utilization of curing agents. Keywords: Bez sucuk, spontan fermentation, sodium nitrite, microbiological properties 155 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Food Irradiation, A Technique for Preserving & Improving the Food Safety Tuğba Günaydı and Hasan Alkan Gamma Pak Sterilizasyon San. ve Tic. A.Ş O.S.B 2. Cad. Gazi Osman Paşa Mah. No:6 59500 Çerkezköy-Tekirdağ, Turkey [email protected] Abstract Food irradiation is a technology that improves safety and extends the shelf life of food by reducing or eliminating microorganisms and insects. Food irradiation uses three types of ionizing radiation sources, electron beam generators, x ray accelators and Co-60 gamma sources. Irradiation is used to destroy bacteria in foods by breaking their DNA. Irradiation by gamma rays does not make foods radioactive and does not leave any radioactive residue. Effects of irradiation on the food and on animals and on people eating irradiated food have been studied extensively. Industrial application of gamma irradiation is a safe and reliable method which is applicated for many years in America, Japan and European countries. Mostly irradiated foods are spices but beside these other many kinds of food products like meat, poultry, grains and frozen foods are also irradiated. There are more than 200 gamma irradiation plants in 55 countries world wide. Food can be treated in its final packaging. In Turkey, as a result of the cooperation executed by Ministry of Agriculture and Rural Affairs, Ministry of Health and Turkish Atomic Energy Authority on 6th November 1999, “Food Irradiation Regulation” was published on the official journal for the first time and went in effect. Gamma Pak is able to irradiate 7 food groups permitted by this regulation and it is the only and the biggest irradiation company in Turkey approved by the European Commission on Oct., 7th, 2004 in Turkey. Keywords: Food irradiation, Irradiated food, Irradiation plant, Ionizing radiation, Gamma rays 156 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Use of Lactic Strains Isolated From Algerian Ewe's Milk in the Manufacture of Yogurt Chougrani Fadela and Cheriguene Abderrahim Laboratoire de Microbiologie, Faculté des Sciencesde la nature, Université de Mostaganem, BP 227, Mostaganem 27000, Algeria [email protected] Abstract Fifty three strains of thermophilic and mesophilic lactic acid bacteria were isolated from the ewe’s milk. Identification reveals the presence of nineteen strains (36%) of Lactobacillus sp., seventeen strains (32%) of Lactococcus sp., nine strains (17%) of Streptococcus thermophilus and eight strains (15%) of Leuconostoc sp. The strains were characterized for their technological properties. A high diversity of properties among the studied strains was demonstrated. On the basis of technological characteristics, two strains (Lactobacillus bulgaricus and Streptococcus thermophilus) were screened with respect to their acid and flavour production for the preparation of a natural yogurt and compared to a commercial starter cultures. Sensorial analyses revealed that the product manufactured on the basis of the isolated strains have a cohesiveness and adhesiveness corresponding to standard products. The pH and the acidity recorded are also within accepted levels during all the period of conservation. Keywords:Lactobacillus bulgaricus, Streptococcus thermophilus, yoghurt, cohesiveness, adhesiveness, Algerian ewe’s milk. 157 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Green Tea Extract on Survival of lactobacillus casei and Bifidobacterium lactis Microencapsulated with Alginate-Chitosan in Symbiotic Ice Cream Negin Noori1, *, Leila Khaji1, Hassan Gandomi1, Maisa Agh1 1 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran- Iran. [email protected] Abstract Nowadays, there has been a tremendous increase in the numbers of food products containing probiotics and prebiotics with a disease preventing and health promoting effect. Both of them could benefit from encapsulation since manystudies report low survival or bioactivity due to adverse effects of processing and storage in the products that serve as vehicles. Encapsulation promotes not only viability but more importantly also protects the functionality, and may facilitate targeted release in specific parts of the gut. In this study, 1% of green tea extract (GTE) was used as a prebiotic and coating material in encapsulation of a Bifidobacterium lactis (BB-12) and lactobacilluscasei (LC-01) with chitosan-alginate in a symbiotic ice cream. The survival of B. lactis and L. casei were monitored during the product,s storage for 90 days at -18оC.The viable cell number of B. lactis and L. casei in the simple microencapsulated state in symbiotic ice cream samples were 6.65 ± 0.00 and 7.30 ± 0.06 log CFU/g at day one and after 90 days storage at -18 оC, these numbers decreased to 6.06 ± 0.15 and 7.09 ± 0.05 log CFU/g, respectively. When the mentioned probiotic bacteria were microencapsulated with chitosan-alginate and 1% of green tea extract, numbers were counted at 6.48 ± 0.1 and 7.38 ± 0. 05 log CFU/g at day one, and reached to 6.08 ± 0.15 and 7.21 ± 0.04 log CFU/g during storage period. According the result, the most survival rate was seen for B. lactis encapsulated with green tea extract that it shows the bifidogenic effect of this compound. The survival of B. lactis and L. casei microencapsulated with GTE increased to 40% and 69% during the frozen storage compared with the survival rate of B. lactis and L. casei in the microencapsulated form without GTE were %26/7 and% 62/2, respectively. In conclusion, using green tea extract in microencapsulation with alginate –chitosan could improve the survival of probiotic bacteria and it, s application in food models especially dairy products would be suggested. Keywords: Probiotics, Green tea extract, microencapsulation, symbiotic ice cream. 158 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Biogenic Amine Production by Microorganisms Pınar Şanlıbaba1, Nefise Akçelik2, Başar Uymaz3, Mustafa Akçelik4 1 Ankara University Kalecik Vocational School Food Technology Program, Kalecik/Ankara/Turkey 2 Ankara University Biotechnology Institute, Tandoğan/Ankara/Turkey 3 Çanakkale Onsekiz Mart University Bayramiç Vocational School Food Technology Program, Bayramiç /Çanakkale/Turkey 4 Ankara University Science Faculty Department of Biology, Tandoğan/Ankara/Turkey [email protected] Abstract Biogenic amines (BA) are biologically active compounds with aliphatic, aromatic or heterocyclic structures that can be found in several foods. BA is formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. Prerequisites for a considerable biogenic amine formation are the availability of free amino acids, the presence of decarboxylase-positive microorganisms, conditions that allow bacterial growth, decarboxylase synthesis and decarboxylase activity. Amino acid decarboxylases are enzymes present in many microorganisms which may be either naturally present in food products or may be introduced by contamination before, during or after food processing. They have been found in species of the genera Bacillus, Pseudomonas, Photobacterium, as well as in genera of the family Enterobacteriaceae, such as Citrobacter, Klebsiella, Escherichia, Proteus, Salmonella and Shigella, and Micrococcaceae, such as Staphylococcus, Micrococcus and Kocuria. Furthermore, many lactic acid bacteria belonging to the genera Lactobacillus, Enterococcus, Carnobacterium, Pediococcus, Lactococcusand Leuconostoc are able to decarboxylate amino acids.Amine production has been recognized as a defense mechanism of microorganisms against an acidic environment. The most important BAs in foods and beverages are histamine, tyramine, putrescine, cadaverine and βphenylethylamine, products of the decarboxylation of histidine, tyrosine, ornithine, lysine and βphenylalanine, respectively. Several biogenic amines have critical roles in human and animal physiological functions. Consumption of low concentrations of biogenic amines in the average diet is not dangerous, but high concentrations can result in hypotension (histamine, putrescine, cadaverine), hypertension (tyramine), migraines (tyramine, phenylethylamine), nausea, rash, dizziness, increased cardiac output, and increased respiration. Keywords: Biogenic amines, microorganisms 159 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Microbiological Quality of Chicken Meats Sold in Tokat Markets Zeliha Yıldırım1, Şeyma Ceylan2 and Nilgün Öncül2 2 1 Niğde University, Turkey Gaziosmanpaşa University, Faculty of Engineering and Natural Science , Department of Food Engineering Tokat, Turkey 1 [email protected], [email protected] Abstract In this study, microbiological properties of chicken breast and chicken thigh sold in Tokat were investigated. For this purpose, 25 chicken breast and 25 chicken thigh samples obtained from butchers and markets were analyzed for total mesophilic aerobic bacteria (TMAB), total psychrotrofic aerobic bacteria (TPAB), yeasts-moulds, total coliform (TC), fecal coliform (FC), Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens. The presence of Escherichia coli, E. coli O157:H7, Listeria monocytogenes and Salmonella spp. were also investigated in all samples. It was found that the counts for TMAB were 8.50x104-9.70x108 cfu/g and 2.70x105-4.84x108 cfu/g in the chicken breast and in the chicken thigh, respectively; for TPAB 1.70x104-9.35x108 cfu/g and 1.74x105- 2.06x108 cfu/g; for yeasts-moulds 2.50x103-3.20x104 cfu/g and 2.50x103-1.35x105; for TC 4.30x101-2.30x106 cfu/g and 2.30x101-9.30x105 cfu/g; for FC 0.36x101-9.30x103 cfu/g and 2.30x1012.30x104 cfu/g; for Staphylococcus aureus<102-3.52x105 cfu/g and <102-2.02x105 cfu/g; for Bacillus cereus 1.10x103-1.10x105 cfu/g and 2.20x103-7.40x104 cfu/g, and for Clostridium perfringens 1.90x103-4.90x103 cfu/g and 2.00x103-5.70x104 cfu/g. Based on confirmation and identification tests, E. coli biotype-1 was found in 21 (84%), E. coli biotype-2 in 2 (8%), E. coli O157:H7 in 6 (24%), Listeria monocytogenes in 3 (12%), and Salmonella spp. in 11 (44%) chicken breast samples. Of the 25 chicken thigh samples, 24 (96%) contained E. coli biotype-1, 2 (8%) E. coli biotype-2, 6 (24%) E. coli O157:H7, 4 (16%) Listeria monocytogenes and 13 (76%) Salmonella spp. In conclusion, the chicken meats examined could threaten human health due to high microbial counts and the presence of foodborne pathogens. Keywords: chicken, microbiological properties, foodborne pathogens 160 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Ozonizer on Shelf-life of Fresh Mushrooms Stored in Different Types of Household Refrigerators Dilhun Keriman, Arserim Uçar1, Figen Korel1, Gürcan Durmaz2 2 1 İzmir Institute of Technology, Urla, İzmir, Turkey Indesit Company Inc., R&D Center, Manisa, Turkey Abstract Mushrooms are very perishable and have a short shelf-life. Household refrigerators are one of the most appropriate preservation methods for maintaining food quality. The objective of this study was to evaluate the effect of ozonizer on static(DD-ST), partial no-frost(CB55PNF) and full nofrost(EGEQ4) type household refrigerator crispers on microbial quality of fresh mushrooms during storage. Ozone is triatomic oxygen(O3) which is used for postharvest treatment of foods as antimicrobial agent. Mushrooms were harvested from a commercial local farm in Urla-İzmir. Mushrooms in plastic containers were placed in the crispers of the refrigerators and stored at two different storage conditions, with ozonizer and without ozonizer, for 4 days. 3M PetrifilmTM aerobic count plates were used for total aerobic mesophilic bacteria(TAMB) and incubated at 30°C/72h. Psychrotrophic bacteria(PB) and Pseudomonas spp. counts were determined on plate count agar(PCA) at 4°C/7 days and on Pseudomonas agar at 25°C/48h, respectively. Yeast-mold countswere estimated on yeast extract chloramphenical agar(YGCA) at 25°C/3-5 days.Weight losses of mushrooms stored in DD-ST, CB55PNF and EGEQ4 under without ozonizer condition were 25.68, 10.13, and 19.81%, respectively. Under ozonizer condition, weight losses were 35.47% in DD-ST, 28.30% in CB55PNF, and 41.26% in EGEQ4. The change in yeast-mold counts of samples stored under ozonizer condition was slightly higher than to the ones stored under without ozonizer condition. However, changes in TAMB, PB, and Pseudomonas spp. counts under ozonizer condition were significantly less than to ones under without ozonizer condition. Results indicated that ozonizer was effective on TAMB, PB, and Pseudomonas spp. counts. 161 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Comparison of The Inactivation Efficiency of Two Direct Plasma Treatments on Model Food Systems 1 1 Julia Jacob, 2 Gülten Gündüz, 1Sara Bußler, 1Antje Fröhling, 3Christian Theel and 1Oliver Schlüter Quality and Safety of Foodand Feed,Leibniz Institute for Agricultural Engineering Potsdam-Bornim Germany 2 Ege University Bornova Izmir Turkey 3 Neoplas GmbH, Greifswald Germany [email protected] Abstract Cold plasma treatment combines mild physical treatment with chemical effects and is of grown interest in food processing. The determination of physiological characteristics of bacteria cells by flow cytometry enables to gain information about inactivation mechanisms within short time after treatment. The aim of this study is to evaluate decontamination effects of direct plasma treatments on bacteria inoculated on model food systems and to give a prediction about plasma-related metabolic changes of bacteria. E. coli and L. innocua on a food model surface were exemplarily used for the evaluation of the impact of direct plasma treatments, i.e. plasma jet and dielectric barrier discharge (DBD). For the experiment 8x107 bacterial cells were dropped and spread on a Gelriteplatelet. After drying at room temperature for 20 min the contaminated platelets were treated with two plasma generating devices: atmospheric pressure plasma jet (65.0 V; 0.05 A; 5 slm Argon; 11 mm distance) and DBD (environmental air; 8.8 kV; 3 kHz; 11 mm distance). After removal of bacteria the recovered suspension was screened for esterase activity, membrane potential and membrane integrity by flow cytometer and viable counts were evaluated by conventional plate count methods. The inactivation efficiency after 60 seconds treatment by DBD leads to a maximum reduction of 3.28 log units, by plasma jet to 1.14 log units reduction. A higher decrease of measured metabolic activity was also achieved by DBD treatment. Both plasma methods showed decontamination effects though the efficiency level of DBD is higher in comparison to plasma jet. Keywords: plasma treatment, decontamination, flow cytometer 162 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Overview of Zoonotic Foodborne and Waterborne Parasites Hatice Çiçek Afyon Kocatepe University, Faculty of Veterinary Medicine Afyonkarahisar, Turkey [email protected] Abstract Zoonotic parasites found in food animals include a wide variety of protozoa, nematodes, trematodes, and cestodes. Some of the emerging or ubiquitous parasites, including Clonorchis, Paragonimus, Trichinella, Taenia, Toxoplasma, Cryptosporidium, Cyclospora andGiardia present enormous risks to global food production and consumer health. The parasite life cycle stages, such as eggs, oocyst, and cysts, typically resist adverse temperatures, desiccations, natural irradiation, chemicals, and disinfectants. The increasing proclivity for eating meat, fish, crustaceans, undercooked, smoked, pickled or dried facilitates a number of protozoan (Toxoplasma), trematode (Clonorchis, Paragonimus), cestode (Taenia) and nematode (Trichinella) caused zoonoses. The increasing world population and the inability to keep pace with the provision of adequate sanitation and clean, safe drinking water, has led to an increased importance of waterborne zoonoses, such as those caused by Giardia, Cryptosporidium, Cyclospora andToxoplasma. Many of these parasites are already occur globally due to changes in farming practices and the increased movement of animals, food and people. Proper cooking of meat and fish and washing of fresh fruits and vegetables will be effective in killing or removing parasites from foods. Several other procedures, including freezing, irradiation, UV light, and ozonation, may also be useful in killing some parasites. Research, education, and standardised control measures are required to provide consistently safe food for global trade. Keywords: Parasites, zoonosis, food safety, control 163 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of The Antimicrobial Effect of Essential Oils AgainstSalmonella Serovar Typhimurium and Staphylococcus aureus in Minced Meat Nükhet Nilüfer Zorba, Murat Zorba and Gülçin Özcan ÇOMÜ Çanakkale Turkey [email protected] Abstract In this study, the inhibitory effect of some plants extracts,seed oils and essential oils were investigated against Staphylococcus aureus and Salmonella Typhimurium. Agar disk diffusion method is used to determine the inhibition zones of selected oils against S.aureus and S.Typhimurium. The essential oils which gave the highest inhibition zones against microorganisms were selected and minimum inhibitory concentrations of these oils were determined. Finally, in accordance with the MIC values selected oils were used in food applications. The highest inhibition zones against Staphylococcus aureus were observed by cinnamon oil, lemon oil, black cumin seed oil and laurel oil, while the cinnamon oil, lemon oil, orange oil and laurel oil had the higest inhibition zones against Salmonella Typhimurium. The MIC values of cinnamon, lemon and laurel oils were found with microdilution method. In food applications organoleptically acceptable concentrations of essential oils were applied to minced beef according to MIC values. As a result,all essential oils reduced the microbial load at first day, then progressive increase in microbial load were determined in all samples during storage. 0.25% cinnamon oil was found the most effective essential oil against Staphylococcusaureus, while 2% laurel oil was the most effective one against Salmonella Typhimurium.GInaFiT freeware was used for modelling the inactivation of these essential oils against Salmonella Typhimurium and Staphylococcusaureus in minced beef. Keywords:SalmonellaTyphimurium, S.aureus, essential oils, modelling 164 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Nutritionaland Antinutritional Attributes of Underutilized Legumes, Adansonia Digitata, Albizia Lebbeck And Daniellia Oliveri Seeds Habibat O. Adubiaro1, Olorunfemi Olaofe2, Eunice Moriyike Ogunbusola 3 1 Department of Industrial Chemistry, Federal University Oye-Ekiti, Nigeria 2 Department of Chemistry, Ekiti State University, Ado Ekiti, Nigeria 3 Department of Food Science and Technology, Federal University Oye-Ekiti, Nigeria [email protected], [email protected], [email protected] Abstract AIM: To reveal the Chemical Composition, nutritional importance and antinutritional factors in Albizia lebbeck, Daniellia oliveri and Adansonia digitata (Baobab) seeds. METHODS: Mineral contents were determined by atomic absorption spectroscopy (AAS) (Vogel, 1962). Samples were analyzed for fat, crude protein and crude fiber according to the methods of Association of official Analytical chemists (A.O.A.C., 1995) Carbohydrate was calculated by method of difference. Amino acid composition of the seeds flour was determined as described by Fabian et al. (1990). Wheeler and Ferrel (1971) method was employed for phytin determination. The tannin content of the seed flour was determined by modifying the procedure of Makkar (1994). The method described by Day and Underwood (1986) was used for oxalate analysis while standard method of AOAC (1990) was used for the determination of total cyanide content. RESULTS: These seeds have very high protein contents, in the range of 33.40% - 48.32% with Adansonia digitata having the highest and Daniellia olivieri the lowest value. The crude fat varied with values ranging from 8.32% - 6.93%. Proximate composition ranges were: moisture content 3.23% 4.20, crude fibre 3.56% - 6.35%, ash 3.83% to 4.51% and carbohydrate (by difference) 21.90% 44.60%. The most abundant minerals were Ca (300 – 880) mg/100g, Mg (170 – 380) mg/100g and K (113 – 210) mg/100g. The level of Na/K ratio is desirable compared with the recommended values. The amino acid analysis revealed that all the samples contained nutritional useful quantities of most of the essential amino acids with total essential amino acid (TEAA) with histidine ranging from 260.00 to 399.80g/kg of protein. The first limiting amino acid was cys (5.3 – 12.6) g/kg crude protein and calculated isoelectric point (PI ranged between 3.12 and 4.41. The anti-nutritional factors showed that the seeds may be recommended for human consumption. CONCLUSION: . In view of the overall nutrient and the low level of anti nutritional factors ascertained, these legumes may be an economic and alternative protein source that could alleviate protein malnutrition in developing countries. Keywords: Adansonia digitata, nutritional, legumes 165 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Flavonoids and Their Potential Health Benefits Huri İlyasoğlu Department of Nutrition and Dietetics, Gümüşhane University, Gümüşhane, Turkey [email protected] Abstract The aim of this study was to present information on flavonoids and their potential health benefits. Flavonoids, polyphenolic compounds, occur naturally in plant foods. Flavonoids may be divided into 6 subgroups (flavonols, flavones, flavanones, isoflavones, flavan-3-ols and anthocyanidins) based their molecular backbone structure. Fruits and vegetables are the main dietary sources of flavonoids. Tea, red wine, apple, onion, cocoa and berries are rich in flavonoids. The assessment of daily intake of flavonoids via foods is difficult because of the complexity of existence of flavonoids in foods. Epidemiological studies have shown that flavonoids might provide the potential health effects on human health, resulting in an increase in the research of flavonoids. Antioxidant activity, antiatherosclerotic, anti-platelet aggregation, anti-trombogenic, anti-ulcer, anti-viral, anti-inflammatory, anti-arthritis, anti-osteoporotic and anti-diarrheal effects of flavonoids have been reported. Epidemiological studies are important indicators to determine correlations between diet and disease. However, clinical studies are needed to establish the protective action of flavonoids on health, and the bioavailability of flavonoids is determined to understand their potential benefits on health. Key words: flavonoids, health, fruits 166 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Synbiotic Effects of Probiotics And Prebiotics In Gastro-Intestinal Diseases Semih Ötleş, Hazal Özyurt Food Engineering Department, Ege University, Izmir, Turkey [email protected], [email protected] Abstract Probiotics such as Bifidobacterium bifidum and Lactobacillus gasseri are live microorganisms which confer a health benefit to the host. The prebiotics, nondigestible food ingredients, affects the host by selectively stimulating the growth, activity, or both of one or a limited number of bacterial species already resident in the colon. The main prebiotics used are fibres and carbohydrates, such as resistant starch, wheat bran, inulin or oligosaccharide, which are short polymers of glycosidic residues such as fructose in fructooligosaccharides or galactose in galactooligosaccharides. The benefit of prebiotics in combination with probiotics has called synbiotics. Synbiotics also act to improve the survival, implantation and growth of newly added probiotic strains, which have been shown to be more effective than probiotics or prebiotics alone in improving the quality of life in patients suffering from ulcerative colitis, in colorectal cancer prevention or in very general positive regulation of the microbiota. Several studies demonstrated that a synbiotic combination of L. paracasei and maltodextrin decreased E. coli colonization, while a combination of L. paracasei and FOS led to an increase in Lactobacillus and Bifidobacterium and decreased Clostridium and Enterobacterium in the jejunum of piglets. Furthermore, other studies determined that treatments with the prebiotics were able to increase both survival time and retention period of the probiotics and observed an increase in fecal bifidobacteria and lactobacilli counts. These exercises can be further enhanced for their synbiotic effects through in vitro and in vivo models. Keywords: prebiotics, probiotics, synbiotics, gastro intestinal diseases 167 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Review on Berry Composition and Intestinal Effects in Humans Müzeyyen Berkel1, Jurriaan Mes2 1 Food Engineering Department, Celal Bayar University, Manisa, Turkey 2 UR Food and Biobased Research, Wageningen, Netherlands [email protected] , [email protected] Abstract Berries are generally known as healthy foods and have many health supporting effects such as cardiovascular, anticancer effects, bone strength and neurological/cognitive effects. This review focuses on another potentially health effects: the gut intestine. The human gastric tract have been coevolved with a diet high in raw fruits and it is therefore likely that humans contain the right enzymes, gut epithelial, microbiota composition and other functions that can cope and benefit from these fruits for their body function. Berries have a high content of many phytochemicals such as vitamins, anthocyanidins, flavan-3-ols, flavonols, ellagitannins and phenolic acids. A complete overview on berry (strawberry, raspberry, blueberry, black berry and black currant) composition will be provided. Some of these phytochemicals have been related to health effects but it could also hypothesised that the complete berry or complex extracts exerts this presumed positive effect of berries via additive or synergistic effects of components. Therefore we reviewed the human studies based on controlled interventions with berry based products or their main components. Several human studies have been conducted to reduce Helicobacter by berry intake, off which cranberry’s have shown to be effective. The effect of berries, mainly blueberry, towards the gut microbiota have been analysed in several studies. These studies concluded a preliminary beneficial effect towards the increase of Bifidobacterium spp. following the blueberry treatment. During the meeting an overview will be provided which will be a good starting point for new research dedicated to the gut and immune effects of berries. Keywords: berry, intestinal, Helicobacter, Bifidobacterium, colon 168 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Functional Food Development: Whey Drinks with Flaxseed Oil D. Sekmokiene, A. Kabasinskiene, G. Zaborskiene Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Lithuania [email protected] Abstract The objective of this study was to determine the impact of the key technological parameters on the quality indices of functional beverages produced from curd whey and containing 0.2 % of coldpressed flaxseed oil, rich in omega-3 fatty acids (FA). FA qualitative and quantitative analyses were prepared (EN ISO 5509). FA methyl esters were determined by gas chromatography (EN ISO 5508). The fatty phase oxidation level was established by peroxide values (EN ISO 3960) and fat induction time (Rancimat method at 110oC). The lactic acid isomers were determined by fermentation (Boehringer Manheim/R-Biopharm agent kit). The freezing point (ISO 5764) and the fatty phase acidity (LST EN ISO 660) were measured as well. The use of flaxseed oil affected sensory, physical and chemical properties of beverages. High quantities of oleic and α-linolenic fatty acids (18.97% and 54.82% respectively) and negligible amounts of palmitic and myristic acids (4.79% and 0.04% respectively) were determined in beverages. Pasteurisation of whey-flaxseed oil emulsions with flavouring additives and stabilizer hadn’t affect on sensory parameters and acidity of the products. The viscosity of the beverages gradually increased by increasing the pasteurisation temperature. The highest peroxide value (2.36meq/kg) and acidity (1.30K) were found in the sample with pH 6.5 after 30-day storage at +6°С. The freezing point of the beverages varied between -0.7895°С and 0.9600°С. Beverages contained great amounts of L(+)-lactic acid isomer (0.422g/100g), that has a favourable impact on health and only negligible amounts of D(-)-lactic acid isomer (0.025g/100g). Keywords: whey, beverages, flaxseeds 169 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Lutein and Zeaxanthin: Health-Friendly Nutrients Özge Duygu Okur Bulent Ecevit University, Faculty of Engineering, Department of Food Engineering, Zonguldak, Turkey [email protected] Abstract Carotenoids are essential fat-soluble nutrients that are important components of a healthy diet. Among the carotenoids, lutein, and zeaxanthin are two of the most abundant carotenoids found in the diet. Humans cannot synthesize lutein or zeaxanthin de novo; therefore, the diet is the sole source of these compounds in the human body. These two carotenoids are present in high amounts in green leafy vegetables, and in chicken egg yolk. Lutein and zeaxanthin are found in the free form in spinach, kale, and broccoli and as esters in mango, orange, papaya, red paprika, algae, and yellow corn. The macula of the eye is a repository for these two carotenoids. A higher dietary intake of lutein and zeaxanthin has shownto reduce the risk of cataracts and age-related macular degeneration, two eye conditions for which there is minimal options for effective prevention. Lutein and zeaxanthin inhibit lipid peroxidation, a likely factor in the etiology of both retinaland cardiovascular disease. It has long been thought that carotenoid intake also reduces the risk of certain forms of cardiovascular disease, stroke, and cancer. Lutein and zeaxanthin may prevent cellular damage in these conditions by quenching singlet oxygen or neutralizing photosensitizers. The purpose of this article is the scientific literature pertaining to review characteristics, mechanisms of action and food sources of lutein and zeaxanthin, which are related to the health. Keywords: Lutein, Zeaxanthin, Carotenoids, Health 170 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Functinonal Brussels Waffle 1 1 Hande Cevahiroğlu, 2Jan Cavens, 3Jenni Sunnari, 4Mariana Arede Gaziosmanpaşa University, Department of Food Engineering, Tokat, Turkey. 2 K.H.Kempen University College, Belgium. 3 Seinajoki UAS, Finland. 4 Escola Superior Agrária de Coimbra, Portugal. [email protected] Abstract Functional foods could be simply described as a food group has beneficial effects on health beyond the nutritive characteristic. Functional foods have gained popularity all over the world and have been one of the most rapidly developing sectors. The dietary fibers could be considered as an excellent functional ingredient. Fiber in the diet plays a very important role in maintaining forintestinal system.. In this study, Belgium Brussels Waffle which is a traditional food produced with addition of the dandelion to enrich the dietary fiber content. Also it was aimed to replace butter has a high content of saturated fatty acid, with sunflower oil has a high content of unsaturated fatty acids to improve the functionality and texture. The dietary fiber content analyses showed that total fiber content increased as 2%. The result of the sensory analyses showed that the effect of the dandelion on the color was not acceptable. However, the sunflower did not affect the consumability. It was concluded that different fiber sources could be treated not effect the traditional color preference. Keywords: Functional, fiber, dandelion, fatty acid. 171 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Functional Properties of Hazelnut Protein Concentrate Kamuran Öztop and Salih Aksay Department of Food Engineering, Mersin Unıversity, Mersin, Turkey [email protected] Abstract Hazelnut which belongs to Betulaceae family has wide use in food industry such as confectionary, ice cream and chocolate production. Turkey is world leader in the production of hazelnut with 600000 tons annually and about 70% of world production. Hazelnut is very good source of fat and protein with almost 65% and 16% respectively. Low quality hazelnuts are used in oil production and residue of oil extraction rich in protein is used for animal feed. In recent years there is an increasing interest to plant proteins due to their nutritive value, bioactivity and many functional properties to use in food industry. In this study hazelnut protein concentrate was produced from grinded and defatted hazelnut by alkaline extraction followed by isoelectric precipitation. Functional properties such as solubility, water holding capacity, fat binding properties of the foam-forming capacity and stability, emulsion capacity and stability and gelling properties of hazelnut protein concentrate were determined. Keywords: hazelnut, protein concentrate, functional properties. 172 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Steviol Glycosides; Functional Properties and Use in Food and Beverages Pınar BALKIR1*, Müşerref KALAY2 1 Ege University, Ege Higher Vocational School, Bornova, İzmir, Turkey 2 Pure Circle, USA [email protected] Abstract Steviol glycosides were extracted firstly from the leaves ofStevia rebaudiana Bertoni native to Paraguay. Stevia plant is also abundant in Argentina and Brasil but today its cultivation has spread to other regions of the world, including Canada and some parts of Asia and Europe. There are eleven main glycosides in the Stevia plant, which are up to 30% of the dry weight of the plant leave. Besides major sweeteners as Steviosides, Rebaudiosides and Dulcosides there are also important phytochemical compounds as flavanoids, alkaloids, hydroxycinnamic acid, vitamins, phytosterols and essential oils in Stevia plant. Steviol glycosies are nearly 300 times sweeter than sucrose. Despite intense sweetness they’re also non caloric and can help contribute to a healtier diet; with zero glycemic load, they’re also safe for diabetics. All major global regulatory organizations including the Food & Drug Administration (FDA),the World Health Organization (WHO) and the European Food Safety Authority (EFSA), have determined that there are no safety concerns with stevia. The Joint Expert Committee on Food Additives (JECFA) has evaluated the safety of stevia and determined an Acceptable Daily Intake (ADI) of 4mg/kg/day over a lifetime. Steviol glycosides have additional qualities that are beneficial to manufacturers. They tend to maintain their sweetness during normal conditions of food processing and storage and are stable across a broad spectrum of manufacturing conditions. Today, stevia can be found in hundreds of food and beverage products from around the world including teas, soft drinks, juices, yogurt, soymilk, baked goods, cereal, salad dressings, confections and as a tabletop sweetener. Keywords: Stevia, Steviol glycoside, Stevioside, Rebaudioside, Sweetener 173 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Whey Concentrate Addition on FunctionalProperties of Tarhana Nilgün ERTAŞ, Durmuş SERT, M. Kürşat DEMİR Department of Food Engineering, Engineering & Architecture Faculty, Necmettin Erbakan University, Konya, 42060, Turkey [email protected] Abstract Whey products include proteins, minerals, vitamins and other components such as lactose and lipids. They can improve some of the organoleptic, visual, textural and rheological properties of foods.The purpose of this study was to enrich tarhana by using whey concentrate (WC) instead of yoghurt, and to determine the effects of WC addition on the functional and sensory properties of the tarhana. WC addition gave more bright and attractive color to tarhana solids. WC supplementationcaused higher values in foaming capacity, but lower in foam stability, and decreased the water absorption capacity of tarhana samples. 12.5 % WC added tarhana samples gave the highest oil absorption capacity and emulsifying activity. The oil absorption capacity of tarhana is the most effective factors on emulsifying activity. Also 25 % of WC addition gave higher oil absorption capacity than that of yoghurt added control samples. It is shown that the WC supplementation up to 25 % on dry basis in tarhana resulted in acceptable soup properties in panel test. Keywords: tarhana; whey concentrate; yoghurt; functional properties; sensory properties 174 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Textural Characteristics of Muffins Enriched with Prebiotic, Probiotic and Synbiotic Ruzica Jovanovic Malinovska, Elena Velickova, Slobodanka Kuzmanova and Eleonora Winkelhausen Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS. Cyril and Methodius, Skopje, Macedonia [email protected] Abstract The increasing consumer demand for good nutritional foods with long shelf life has initiated the development of numerous functional products. There is scientific evidence that prebiotic and probiotic can impart a range of health benefits if consumed on a regular basis. The aim of this study was to prepare functional muffins with galacto-oligosaccharides as a prebiotics, Lactobacillus acidophilus Rosell-52, Lactobacillus rhamnosus Rosell-11 and Bifidobacterium longum Rosell-175 as probiotics and their combination as synbiotic. The effect of the fortification on muffin quality was determined by measuring texture, colour and volume after baking under controlled conditions. Texture profile was evaluated on texture analyzer using the compression test. The L*, a* and b* color values were recorded and used to calculate the browning index and total color change. To study the joint variability of the attributes for which significant differences were found, principal component analysis was applied to average scores of all parameters.Results showed that texture was better maintained in muffins with probiotic and synbiotics since these samples were coated with gelatin film in which probiotic was incorporated. Moreover, coated muffins had higher moisture that control sample. On the other hand, addition of prebiotic to muffins resulted in harder samples with darker color. The shelf life of the muffins with prebiotic, probiotic and synbiotic under commercial storage conditions was evaluated over three months period. The analysis showed that muffins enriched with prebiotic, probiotic and synbiotic had longer stability that control sample. Keywords: functional food, prebiotic, probiotic, symbiotic, muffins. 175 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Oral L-Carnitine Supplementation on Human Serum Fatty Acid Composition in Healthy Subjects Vančica Delaš, Tonko Dražić, Stjepan Stojaković, Melita Čačić Hribljan and Marija Delaš School of Medicine, University of Zagreb, Zagreb, Croatia [email protected] Abstract Introduction: L-Carnitine, L-(-)-β-hydroxy-γ-trimethylaminobutyrate, plays an important role in the transport of long-chain fatty acids into the mitochondria. It is speculated that carnitine administration, by promoting beta-oxidation, might improve exercise endurance, reduce the reliance on endogenous carbohydrate stores in athletes and promote body mass reduction. The aim of the study was to investigated whether L-carnitine supplementation would result in body mass reduction and/or influence the fatty acid composition in blood of healthy sedentary subjects. Methods: A double-blind, placebo controlled study was carried out on 36 healthy volunteers with declared sedentary activities. They were divided into two groups: one received 2 g of L-carnitine supplement and the other an identically appearing placebo for 2 weeks. Blood samples were taken before and after supplementation and fatty acid composition was determined by gas chromatography. Anthropometric measurements were taken and nutritional intake was followed. Results: Carnitine supplementation did not result in a body mass reduction. A significant decrease in the ratio of docosahexaenoic acid (C22:6n-3) with concomitant increase in linoleic (C18:2n-6) and linolenic acid (C18:3) levels was found in carnitine supplemented compared to control group. The ratio of other fatty acids was not affected. Conclusion: In healthy sedentary subjects carnitine supplementation does not promote body mass reduction. The observed changes in fatty acid composition might indicate reduced utilization of essential fatty acids in beta-oxidation. For clear elucidation further studies are necessary. Keywords: carnitine, fatty acid composition, body mass reduction. 176 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Whey Proteins as a Potential Source of Bioactive Peptides Sebnem Simsek Food Engineering Department, Faculty of Engineering, Izmir-Turkey [email protected] Abstract The relationship between health and the foods we consume has been proven by many studies. Nutrition scientists have embraced the idea of “optimal nutrition” which can be defined as the optimization of a daily nutritional model with nutrients and bioactive compounds to prevent diseases as well as to protect a healthy life. In this context, in recent years, the potential effects of bioactive peptides to contribute to better nutrition through ingestion with functional foods have been widely discussed in the scientific community. The whey proteins are a particularly important source of bioactive peptides due to their short-chain amino acids, which makes up approximately 20% of the milk proteins. These proteins have globular structure, and contain different number of acidic/basic and hydrophilic/hydrophobic amino acid structures within their sequences. The major whey proteins are â-lactoglobulin, á-lactalbumin, immunoglobulin, serum albumin, lactoferrin, lactoperoxidase, and glycomacropeptide. The studies examining the released bioactive peptides following the controlled enzymatic hydrolysis, fermentation and/or gastrointestinal digestion of whey proteins have suggested that these peptides exhibiting various activities such as antihypertensive, antithrombotic, immunomodulatory, opioid activity, antidiabetic, and the mineral binding activity. Whey has great importance for the food industry, both for its importance as a by-product of cheese manufacturing industry, and as an important ingredient in several processed food products due to its high biological value components and functional properties. This article reviews studies on bioactive peptides derived from whey proteins during processing and gastrointestinal digestion. Keywords: Whey, bioactive peptides, gastrointestinal digestion. 177 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Research on Some Biochemical Content of Goji Berry Fruit Zehra Gökçea, Ayşe Dilek Özşahinb, Oğuz Ayhan Kireçcic And Ökkeş Yılmaza a : Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey b : Department of Biology, Faculty of Science, University of BitlisEren, Bitlis/Turkey c : Hizan Vocational School, University of BitlisEren, Bitlis/Turkey Abstract Introduction: In this study, we aimed to investigate the fatty acids, lipophilic vitamins, phytosterols and flavonoids contents of fruit extracts Lycium barbarumL. plant that it is widely used in recent years and is known as the goji berry. Research Methods: Lycium barbarum L. (Goji berries) was purchased from the herbalist. Plant samples was extracted with 3/2 (v/v) hexane/isopropanol. Fattyacids analysis was performed by gas chromatography equipment. A, D, E, K vitamins, phytosterols and the flavonoid content was determined by HPLC. Results and Discussion: Fatty acid content of gojiberries were compared. According to results palmiticacid (16:0) amount was found to be slightly less than stearic acid. Linoleic acid (18:2) and Oleic acid (18:1) content was observed to be much higher than linolenic (18:3) acid contents. Vitamins and phytosterols contents was compared. Alpha-tocopherol content was observed to be much more than R-tocopherol. K1 vitamin level was determined to be higher than the K2 and D2 vitamin levels. Beta-sitosterol content was observed to be much more than ergosterol. The results showed that goji berry contain high level of catechin, rutin and myricetin flavonoids but resveratrol, quercetin, morin and naringenin at lower levels. We were determined that goji berry has specific proportions of fatty acid, lipophilic vitamins, phytosterols and flavonoids. Considering all these parameters, we suggest the consumption of goji berry. Keywords:Lycium barbarumL. (goji berry), fatty acid, lipophilic vitamin, phytosterol, flavonoid. 178 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Rosehip as a Source of Vitamin and Minerals Nihan BaşZeybekoğlu1 , Mehmet Tutar 2, Fatih Çiçek3, Fatih Şen4 1,2,3 The Ministry of Food and Agriculture and Livestock, Aegean Agriculture Research Institute, İzmir, Turkey. 4 Ege University, Faculty of Agriculture, Department of Horticulture, İzmir, Turkey. [email protected] Abstract Rosa canina L. (rosehip) is a plant which grows wildly in various regions (especially in central and North-East Anotolia) used in Turkey and across the world (Davis, 1972; Yeşilada at al., 1999; Fernandez et al., 2003; Savo et al.,2011). Owing to the high vitamin C content and excellent taste, rosehip is a product desired by many consumers who are interested in maintaining a healthy diet. Rosehip is also high in minerals (K,P) and other vitamins as well. Furthermore, rosehip fruits are rich in sugar, pectin, organic acid,essential oil and tanin (Yamankaradeniz, 1983; Baytop, 1984; Zhao, Hou&Gao,1988, Demir and Özcan, 2001). It is well-known for its efficacy in strenghtening the body defense against infection , particularly the common cold. Therefore some wild fruits such as rose, are important due to their nutritive, physiological and technological significance and should be grown not only wildly, be conditioned and bred. In this study, rosehips which are collected in different locations of Turkey are grown in İzmir conditions and the change of vitamin C in fresh rosehips at the harvest time and after 4 months storage at -20° C is determined. Drying is applied at 50 °C for 5 hours to the fresh material after harvest, vitamin C is searched at the dried material at the beginning and after 4 months. In fresh materials vitamin C is about 434 to 1486 mg/100 g dry matter, during storage it changes about %21 to %42,5 but in storage of dried rosehips, vitamin C changes are less than fresh ones. Keywords: Rosehip, vitamin C, storage, health 179 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antioxidant Supplement in Obesity Treatment Ilknur Selek and Semih Ötleş Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmır 35100 Turkey [email protected] Abstract Obesity is a multifactorial and complex illness in which an increase in body fat is coupled with endocrine, and metabolical and behavioral changes where genetics and the environment play a role in its development. In general, since an abnormal increase in body fat takes place, only an increase in body weight does not indicate the presence of obesity. Data gathered during the 20th century indicate that the prevalence of obesity has increased to a degree that must be taken seriously in both developed and developing countries. This situation not only effects mature women and men, but also children and the young population. In the etiology of obesity, many factors such as genetic, environmental, neurological, physiological, biochemical, cultural and psychological factors have an impact, making the prevention of the disease and its cure extremely difficult. Obesity causes many health problems such as insulin resistance-hyperinsulinemia, type 2 diabetes, hypertension, coronary heart disease, hyperlipidemia-hypertrigliseridemia, metabolic syndrome, gall bladder diseases, osteoartheritus, paralysis, certain types of cancer, sleep apnea, liver oiliness, asthma, difficulty breathing, periodontitis and pregnancy complications. Obesity causes a decrease in quality of life and deaths, and is also a factor which has a negative effect on national economies. Along with obesity, the use of natural plant remedies in the cure of many diseases constitutes a steadily increasing area of expertise. Today, natural and alternative anti-obesity agents are used in curing obesity. This practice may reduce the side effects of chemical anti-obesity agents. Obesity patients choose the path of losing weight without the assistance of a doctor or dietician, or changing their daily living patterns and eating habits, using certain chemical and plant derived products. Antioxidants are attracted great attention with related to obesity, cardiovascular diseases and oxidative stress at the present time. In recent studies have showed that nutritional antioxidant supplement have therapeutic role to reduce body weight and prevelance of diseases related with obesity. It is supposed that antioxidants increase energy consumption and defuse the reducing of metabolic rate during weight loss. Keywords:obesity, antioxidant, weight loss, energy consumption 180 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Maternal Alimentation on Outcome of Pregnancy at Khroub (Algeria) Djamila Touati-Mecheri, Hayet Oulamara, Abdel-Nacer Agli LNT, INATAA, University Constantine1, Algeria [email protected] Abstract Studies of nutritional intakes in pregnant women provide useful information to assess the risk of deficiencies or excesses during this critical period. Objective : to investigater the relation of maternal diet during pregnancy and birth weight. Subjects : six hundred pregnant women were interviewed during to latest antenatal visit . The nutritional intakes were assessed by 24-hour dietary recall. The foods quantity were estimed by domestic units, then the foods recorded, in order to analyse. socioeconomis status (SES) were account. Birth weight of the new born was measured. Results: Energie intake (1584 ± 495 Kcal) , proteins (63 ± 28 g), lipides (37 ± 18g), vitamins B1, B2, B6 and C; the iron and calcium are below the dietary allowance. The quarter of women didn’t receiced vitamin B12 nor vitamin D of food origin.The carbohydrates take 63% of the ration. 30% are a lower part of SES. 22,4% of the sample are primipares. The means of age (30 ± 6) ; the BMI periconceptional (25 ± 3), last pregnancy( 28 ± 4) ; women without profession (84,5% ) . The birth weight( 3,29 ± 0,45). The intrauterine growth retardation of birth is 3,1%; the rate premature is 5%. The birth weight is associated at periconceptional maternal weight(P=0,003), at BMI last pregnancy (P=0,03)and at SES (p=0,002).The SES is associated at total proteins(P=0,002), at animals proteins (P=0,005) and at calcium (P=à,005) Conclusion: we deducts if the mother weight is connected at birth weight with logical manner, this association is at stake of proteins and calcium contribution bounded at SES Keywords: Food intake, Nutritional intake, Pregnancy Women, Khroub, Algeria 181 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Factors Affecting the Bioavailability of Carotenoids E. Kacar*, B. Bayramoglu Izmir Institute of Technology, Food Engineering Department, Izmir, Turkey [email protected] Abstract Among the bioactive compounds, carotenoids have great importance because of their biological availability, distribution, structural diversity and beneficial health effects on mammals. Because of their potential health benefits, food industry and consumers demand for its widespread use as dietary supplements or in functional foods. However, bioavailability of carotenoids may be very low as revealed by several in vivo studies. In the literature, the main factors affecting the absorption of carotenoids are given as “SLAMENGHI” consisting of the first letters of “Species of carotenoids, Linkages at molecular level, Amount of carotenoids, Matrix, Effectors of absorption and bioconversion, Nutrient status, Genetics, Host related factors and Interactions among these variables”. In similar studies, processing of food and amount and type of dietary fat are also indicated as the factors related to their bioavailability. Due to their lipophilic properties, there are some difficulties related to the incorporation of carotenoids into commercial foods and beverages. As a solution to this problem, they can be included into food in the form of micelles, microemulsions, vesicles, nanoemulsions or solid lipid nanoparticles. There are some important properties of these structures, which affect carotenoids’ bioavailability. For example, regarding emulsions, the droplet size, particle electric charge and microstructure changes during digestion are the main factors affecting their bioavailability. In this review, both the dietary and physiological factors affecting the bioavailability of carotenoids will be overviewed. Furthermore, their incorporation into foods in the form of different nano/micro-structures and its effects on carotenoid bioavailability will be covered. Keywords: carotenoids, bioavailability, delivery systems 182 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of the Antioxidant Activity of Soy Oil Industry By-Product Farideh Khorshidi and Nafiseh Zamindar* Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran [email protected] Abstract The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soy meal and compare the different conditions on the extraction. The experiment was conducted in factorial form, using a completely randomized design with three replications to study the effect of solvent (70% ethanol and 70% methanol), sample to solvent ratio (1:100 and 1:25) and extraction time (3 and 14 hours) on the rate of extraction of phenolic compounds and DPPH (2, 2-diphenyl-1-picryl-hydrazyl) radical scavenging. Results showed that the highest DPPHradicalscavengingactivitywas for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h (p<0.05). The most phenolic compoundsequivalents (gallicacid) was reported for sampleto solvent ratio 1:25 while extracting by 70% methanol for 14 h (p<0.05). Keywords:antioxidant, phenolic compounds, soybean, by-products 183 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Chocolate as a Functional Food - Antioxidant Content of Chocolate Erno Gyimes, Erzsebet Gabor and Katalin Polczer 1 Department of Food Engineering University of Szeged Hungary 2 Katalin Polczer Hungary [email protected] Abstract In the last 5-10 year many scientific article was born which describe the health aspect of eating chocolate. So called „historical”or „natural” people such as the Indians knew this that's one of the reasons they ate chocolate, which - among other things -, contains numerous antioxidant compounds. In fact they may can’t know the details but felt the positive effect of cocoa/chocolate eating. The antioxidant content of cocoa is well known, the most of papers shows the ORAC number of cocoa or chocolate. In our paper we tested commercial chocolate bars with different cocoa contents using different methods for determining antioxidants, partly by analyzing the antioxidant effect among the samples, partly by exploring the applicability of various methods. In addition to the FRAP and DPPH methods, the total phenolic content was measured too (TPC method). Also we set out a method to extract the hidrophilic together with hydrophobic antioxidant components of chocolate sample. Based on these measurements we found that in the chocolate samples, using any of the three measurement methods, the increase in cocoa mass content resulted in a linear increase in antioxidant content and effect. Keywords: health effect, chocolate, antioxidant, FRAP, TPC, DPPH 184 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Aflatoxicosis and Detoxification Methods Hande Cevahiroğlu, Şeniz Karabıyıklı Gaziosmanpaşa University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tokat, TURKEY [email protected] Abstract Aflatoxin is a toxic metabolite produced by Aspergillus flavus andAspergillus parasiticus . Aflatoxins are secondary metabolites without specific functions in cells and microorganisms. Eighteen different types of are aflatoxins were defined and B1, B2, G1, G2, M1 and M2 are the most common ones. Aflatoxin B1 has the most toxic activity among them. Oilseeds, dry beans, nuts, dried fruits, cereals and cheeses are the most risky foods for aflatoxicosis. Consuming foods with mycotoxins leads to serious damages in humans. Aflatoxicosis occurs in two ways as. 'Acute and Chronic Aflatoxicosis'. Acute aflatoxicosis occurs as a result of intake aflatoxin at high levels. Chronic aflatoxicosis occurs as a result ofintake lower levels of aflatoxin but regularly and it is hard to diagnose for a long period. Result of the studies on aflatoxicosis showed that liver cancer cases related with especially rice and corn consumption contaminated with mycotoxins. Detoxification of aflatoxin is difficult in practice. However, some chemicals such as H2O2, Ca(OH)2, NH3 and UV application are effective on detoxification. On the other hand, it was detected that growing of some moulds such asFlavobacterium auranticum provides aflatoxin inactivation and growing of Aspergillus candidus and Aspergillus chevalieri avoid growing of Aspergillus parasiticus so inhibits aflatoxin production. In this study, it was aimed to review metabolism of aflatoxicosis, related cases and detoxification methods. Keywords: Aflatoxin, aflatoxicosis, human health, detoxification 185 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Sensory Profile of Gluten-Free Pasta Enriched with Wheat Germ 1 Ahlem Dib, 1Souad Boulemkahel, 1Leila Benatallah, 1HayetBourekoua, 2AbedallahBouasla, 1 MohamedNasseredineZidoune 2 1 Université Constantine 1, Constantine, Algeria Institute of Nutrition food and agroalimentary technologe, Algeria [email protected] Abstract The aim of this work is to establish the sensory profile of gluten free pasta enriched with gluten germ. Two heat treatment (treatment 1: 90 °C / 15 min; treatment 2: 121 °C/ min of the wheat germ are carried out in order to stabilize it. Pasta containing durum wheat and enriched by wheat germ [0 - 25] (g/g) was manufactured. Response surface methodology was used to optimize gluten-free pasta enriched with wheat germ. The pasta stability is estimated through the follow-up of the acid level. The sensory profile is established with a rank test order. The Disintegration Degree and the color of pasta is measured. The optima domains delimited compared to the control are: 1- Treatment at 90°C: [11.61-24.99] % Germ and [51.52-56.47] % water; 2- Treatment at 121°C: [21.34-24.99] % Germ and [49-50.47] % water. The enrichment of wheat germ significantly increases the acidity of pasta. This suggests that the stabilization treatment should be revised. The rank test order showed that the pasta enriched with wheat germ is prefered by the tasters to the control wheat pasta. Keywords: wheat germ, pasta, sensory profile 186 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Detoxification of Aflatoxins in Foods Engin Guven1, Hasan Yildiz2 2 1 Food Technology Department, Atatürk Central Horticultural Research Institute, 77102, Yalova, Turkey Food Engineering Department, Faculty of Engineering, Celal Bayar University, 45140, Muradiye, Manisa, Turkey [email protected] Abstract Aflatoxins are extremely toxic secondary metabolites (mycotoxins) mostly produced by the filamentous fungi Aspergillus flavus and Aspergillus parasiticus. These fungi infect crops such as corn, peanut, grapes, rice, figs, soybean, tree nuts as well as products derived from them and produce aflatoxins on a variety of food products at any stage of production. Aflatoxins have harmful effects on the health of humans and animal such as carcinogenic, mutagenic, teratogenic, and immunosuppressive effects and also cause economic losses in industry due to the contamination of food. Based on these reasons, newstudies are neededto improvethe negative impacts of this problem. In this study, previous studies on detoxification of aflatoxins in food materials were reviewed. Many physical (irradiation, heat treatment), chemical (using hydrogen peroxide, ozone, sodium hydroxide), and biological methods (mold and mold spores, enzymes produced by microorganisms, and medicinal plant) have been used to remove or degrade aflatoxins in foods. Although aflatoxins in foods are removed successfully by most of these methods, the desired product quality, safety, and cost requirement must be considered at the same time. Among these methods, some biological methods offer an attractive alternative for detoxification of aflatoxins with safety of food. For these reasons, researchers should be more interested in finding secure and effective methods to detoxificate of aflatoxins. Keywords: Aflatoxins, detoxification, food, biological methods 187 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Ochratoxin A Prevalence in White, Red and Dessert Wines Ksenija Markov1*, Jadranka Frece1, Dubravka Ćubela1, Frane Delaš1 1 Laboratory for General Microbiology and Food Microbiology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [email protected] Abstract Objective:Wine is considered as secondary source of human exposure to ochratoxin A (OTA) and its consumption may significantly increase human exposure to this toxin. The purpose of this study was to determine the amount of OTA in white, red and dessert wines, and compare the results with the maximum permitted levels of OTA for wine prescribed by EU regulation. Methods: A total of 60 samples of wines were collected from the north and the south of Croatia. OTA concentrations was determined using competitive ELISA test kits as instructed by the kit manufacturer. The method was evaluated for the recovery rate, precision, limit of detection (LOD) and limit of quantification (LOQ). Validation parameters were determined by spiking the control wine samples with the stock solution of OTA in the final concentration of 1.0, 1.5, 2.0 and 2.5 ng/mL. Results:Methodology validation showed the mean recovery rate of 92.07% with the intermediate precision of 91.1% and variation coefficients (CV) <10%. LOD and LOQ estimated for the method were 0.56 ng/mL and 0.83 ng/mL, respectively. The analysis of different types of wine resulted in OTA identification in 90% of the samples. The OTA concentration in all white and red wines was under the EU maximum allowed concentrations, while the maximum OTA concentrations established in the desert wine equalled to 3.39 ng/mL. Conclusion: Although results of this study indicates thatrisk of OTA contamination of wine is negligible, it is necessary to continuously monitor the prevalence of OTA in wine. Keywords: ochratoxin A, wine, ELISA, method validation 188 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Opportunity of DON Toxin Reduce on Wheat Using Debranning Technic Antal Véha, P. Balázs Szabó, Tibor Bartók and Ernő Gyimes Department of Food Engineering, Faculty of Engineering, University of Szeged, Hungary [email protected] Abstract Deoxynivalenol affects animal and human health causing diarrhea, vomiting, gastro-intestinal inflammation, and immunomodulation. We dealt with the laboratory modelling of a new milling surface treatment called PeriTec technology to find out to what extent this method can reduce toxin contamination. We carried out our experiments using a naturally contaminated wheat lot. Applying different treatment times we varied the rate of debranning. DON toxin content was determined by competitive Elisa method. We focused mainly on the toxin contamination of the grains and their milling products, as well as on other characteristics that are important with regard to milling processing. As a result of debranning, the toxin content of the grinding fractions decreased, which justifies that that PeriTec method is suitable for the reduction of toxin contamination. On the basis of the experimental results, the optimum peeling was the peeling which resulted in a weight loss of about 6%; the toxin content significantly decreased (from 1.59 mg/kg to 0.94 mg/kg); the flour yield increased (from 70% to 80 %); the rate of grain fracture remained within an acceptable level. Despite the fact that the toxin content of the experimental wheat sample was rather low, 0.74 mg/kg, we got quite high values of toxin contamination, about 4 mg/kg, in the removed bran, which significantly exceeds the allowed rate. This result draws special attention to the importance of the surface cleaning of crops before milling and the significance of the debranning technology we studied. Keywords: Fusarium toxin, periTec technology, Elisa method 189 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Veterinary Drug Residues in Fish Tissue Samples Marta Wagil, Joanna Maszkowska, Anna Białk-Bielińska, Piotr Stepnowski and Jolanta Kumirska Bazynskiego 1A Gdansk 80-952 Poland [email protected] Abstract Veterinary drugs are widely used for animal food production to prevent diseases or as growth promoters. This is connected with the enormous increase and intensification of animal husbandry (also fish farming). An improper use may result in drug residue violations in edible tissues, which may cause a risk to human health, so regulation of drugs for use in food animal production is imposed in nearly every country, each of which has somewhat different regulations. For example, the European Union and Canada set “maximum residue levels” (MRLs) of drug residues in the food (or target tissue), and in the US, these are called “tolerances.” In 1998, European Council Regulation 613/98/EEC banned the use of many veterinary drugs (for example metronidazole) on outdoor European fish farms. Addition of these drugs to food animals is also banned in the USA. Therefore, specific and sensitive methods for the identification and quantification of these compounds in fish tissue samples are required. In this work, we present the new analytical methods for determining seven veterinary drugs (metronidazole, flubendazole, fenbendazole, enrofloxacin, norfloxacin, ciprofloxacin, and doramectin) in fish tissue samples using LC-MS/MS. Isolation and enrichment of these drugs from fish tissues was performed using solid-liquid extraction procedure; the obtained extracts were purified by SPE. Validation of whole analytical procedures was performed. Finally, the methods were applied for analysis of real fish samples collected in fish farms in Poland. Keywords:veterinary drug residues, determination, fish tissue 190 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Aluminium in Food Chain Andrea Szabó-Nagy, Antal Véha and Ernő Gyimes University of Szeged Faculty of Engineering Moszkvai krt. 5-7. Szeged 6725 Hungary [email protected] Abstract Environmental pollution, Aluminium toxicity, food chain and sustainable development have important connecting points. Aluminum is a light metal, ubiquitous throughout the environment, occurs mainly as insoluble deposit, this form is biologically inactive. Environmental factors increase the acidity of the soils leading to the mobilization of Al. Food packaging and post-use disposal cause environmental pollution, recently aluminium foils are priority toxins in the United States and Germany. Approximately over 50% of the world’s potential arable lands are acidic, therefore Al toxicity is a major factor reducing plant growth and limiting crop productivity. The trivalent Al3+ ion is toxic to all living cells, in humans it may cause a variety of neurological disorders (Alzheimer's disease). In plants, ionic Al rapidly inhibits root elongation and subsequently the uptake of nutrients resulting in poor growth. Some plants have evolved mechanisms to detoxify Al3+, both externally and internally, in higher plants the Al-induced secretion of organic acids and the role of phosphorus is a known mechanism of Al tolerance. Their secretion may be related to several factors, including anion channels, transporters, the plasma membrane (PM) H+-ATPase. In spite of the accumulated data little is known about the avoidance of the toxic effects and about the properties of the root plasma membrane under stress conditions. The Al content of the roots was one magnitude higher than in the shoots of the Al treated wheat, the translocation of Al was limited. The plasma membrane H+-ATPase has a central role in the ionic uptake processes, the in vivo effect of Al3+-ion on wheat PM ATPase was followed. Keywords:soil acidity, al stress, tolerance, plasma membrane ATPase, Triticum aestivum 191 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of Storage on the Colour Agent Content of Paprika Powders With Added Oleoresin Zsuzsanna Hovorkáné Horváth, Ernő Gyimes and Antal Véha University of Szeged Faculty of Engineering Moszkvai krt. 5-7. Szeged 6725 Hungary [email protected] Abstract The use of natural food colours is preferred to that of artificial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities world-wide, and also used as a natural food colour. The colouring power of paprika powders is determined by quality and quantity of colouring agent of paprika squarely.The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is suitable to raise the colour agent content of paprika powders. We investigated how the colour agent content of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75 % using two types oleoresin. The initial colour agent content of samples changed between 41 and 169 ASTA unit. The powders were made from Chinese, Peruvian and Hungarian paprika. The colour agent content of samples was measured through 10 months. The measured values were analysed using ANOVA. The decrease of colour agent content varied between 22 and 51 percent, the average reduction was 33 percent. The initial colour agent content of paprika powders samples didn’t influence the colour agent content decrease significantly.The effect of the quantity of added oleoresin didn’t influence the colour agent content decrease significantly, too. The decrease of colour agent content of the Hungarian paprika samples differs from Chinese and Peruvian paprika samples colour agent content reduce significantly. Keywords:paprika powder, colour agent content, storage, oleoresin 192 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Sensory Characteristics and Antioxidant Capacity of Red Raspberry Extract as a Preservative in Fruity Flavoured Beverages O. Ozardaa, A. Barla Demirkoza1, M. Ozdemirb a Aromsa Flavours and Food Additives San. ve Tic. A.S., RDC, Gebze 41480 Kocaeli, Turkey, Aromsa Flavours and Food Additives San. ve Tic. A.S., RDC, Gebze 41480 Kocaeli, Turkey, b Department of Chemical Engineering, Faculty of Food Technology, Gebze Institute of High Technology, Gebze, Kocaeli, Turkey [email protected], [email protected], [email protected] a1 Abstract Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives contained in beverages. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2±2°C and 40±2°C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from °Brix measurements during storage was evaluated statistically. Room temperature and 40±2°C were detected to affect sensory characteristics of beverages during storage. Highest variations were observed at 40±2°C. Beverages stored at 2±2°C displayed most acceptable appearance in organoleptic evaluation and no significant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2±2°C. Keywords: Sensory characteristics, red raspberry extract, fruity flavoured beverages, antioxidant capacity, synthetic preservatives. 193 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Biochemical Analysis of Some Honey Varieties in Ardahan Region in Culture of Saccharomyces cerevisiae Çiğdem Çobana, Ayşe Dilek Özşahinb, Oğuz Ayhan Kireçcic, , Ökkeş Yılmaza a b : Department of Biology, Faculty of Science, University of Firat, Elazig/Turkey : Department of Biology, Faculty of Science, University of Bitlis Eren Bitlis/Turkey c : Hizan Vocational School, University of Bitlis Eren, Bitlis/Turkey [email protected] Abstract Introduction: The aim of the present study is to determined the nutritional values of some honey in Ardahan region in culture of yeast. In addition this research was to evaluate on fatty acids, vitamis, phytosterols, malondialdehiyde (MDA), total protein and glutathione (GSH) contenst of honey in S. cerevisiae. Research Methods: Yeast cell cultures including a control group and honey samples were preparedi In the control group, glucose was used as the sugar source. For other groups, honey samples were used. Following incubation, cell pellets were gathered and their lipids, vitamins and phytosterols were extracted using 3/2 (v/v) hexane/isopropanol. Fatty acids were analyzed using gas chromatography. MDA, vitamins and phytosterols were analyzed by HPLC. Total protein contents of yeast cells were determined as Lowry’s method described. GSH analysis was made using Ellman Reagent. Results and Discussion: As a result of our study it was revealed that the honey samples used differently affected the synthesis of the fatty acids, lipophilic vitamins and phytosterol in the yeast S. cerevisiae. When the level of MDA was compared considering the control group, it was detected that the amount decreased in all of the honey groups. Different apricot varieties contain varying ratios of substances as food content. Particularly a different carbon sources has an inhibiting or stimulating effect on enzyme activities which are responsible for fatty acids, phytosterols, vitamins and glutathione synthesis and cause a difference in these compounds quantities. Keywords: ArdahanHoney,Saccharomyces cerevisiae, MDA, Fatty Acid, Lipophilic Vitamin, Phytosterol *: This work has been supported by the Firat University Research Fund (FUBAP Project number FF.12.20) 194 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Review on Effective Safety Evaluation of Flavorings 1 Abbas Najafpourkhadem, 2Saeed RezaRezaie Ahari, 3Lamiya Rookuie, 1Seyed Shahaboddin Mousavimotlagh, 1Kamellia Moradian, 1MonirHaerian, 1Mahmoud Alebouyeh, 1 Hossein Rastegar 1 Food and Drug Control Laboratories& Research Center,FDO,MOH,MOE,Tehran IRAN 2 Food, Beverages, cosmetic and hygienic supervision Administration. Tehran IRAN 3-University of Social Sciences and Rehabilitation, Tehran IRAN [email protected] Abstract High pressure processing is expanding technology in the food industry, especially in production of juices, meat and vegetable based products. In the production of vegetable based products, main use of this technology is to substitute thermal pasteurization and preserve nutritional and sensory properties of fresh vegetables, while prolonging shelf life. Due to extreme hydrostatic pressures in range of 100 to over 1000 Mpa, this kind of method may lead to quality loss in structural, textural and sensory characteristics of final products. Aim of this research is to analyze most important mechanical properties of some brined vegetable products (pickled cucumbers, bell peppers and cauliflower) before and after pasteurizing using standard thermal processing or high pressure processing (300 – 800 Mpa, 7 min). Hardness, elasticity, adhesivity and chewiness were chosen as key factors which have influence on consumer perception of texture and measured using blade set or 195ylindrical probe installed on instrumental texture analyser. The results showed that hardness of all samples slightly but with statistical significance decrease with increase in pressure (up to 8.5 %). There is also increase in elasticity (up to 11.2 %), measured using both selected methods. Mastication work and chewiness are practically unchanged for all samples processed using high pressures. However, thermally processed samples show significant increase in hardness and decrease in elasticity, possibly due to water loss, physical as well as chemical changes during processing. This also led to changes in chewiness. When compared with results obtained for fresh samples, it is evident that high pressure processing products have considerably better texture than thermally processed ones. Keywords: additives, flavorings, safety 195 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Research on Determination of Meat and Meat Products Consumption Status and Consumer Preferences: The Case in University Staff Nesrin Erdoğan1, Hasan Çiçek2 1 2 Afyon Kocatepe University, Faculty of Education Afyon Kocatepe University, Faculty of Veterinary Medicine Afyonkarahisar, Turkey [email protected] Abstract This study aims to determine consumption status of meat and meat products and consumer preferences of Afyon Kocatepe University staff according to their income level. The 348 participant determined by stratified sampling method in this study were applied face to face interview method. The study was carried out between June 2012 and February 2013. Chi-square (χ2) test was used to analyze the relationship among meat and meat products consumption and income level. In this study, the average number of the individuals in a family were 3,36±1,26, the average number of working individuals in the 1,64±0,57, the average income in the family 3000±1009,7 Turkish Liras, and the average food expenditure were 715±342,7 Turkish Liras. The annual consumption of meat products per capita was predicted as 18,84±6,28 kg for red meat, 15,12±4,32 kg for chicken meat and 9,42±3,73 kg for fish meat. A significant consumption could not be found for other meat products except for sausage. According to chi-square (χ2) results, the increase in the income of individuals are significantly related with cattle-beef meat consumption (p<0,05) and fish meat consumption (p<0,01). As a result, the income level of participants increased the consumption of red and white meat was determined. Moreover, the education level was effective on the preference of red or white meat. Keywords: Meat consumption, meat product consumption, income, education 196 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Research on Determination of Milk and Milk Products Consumption Status and Consumer Preferences: The Case in University Staff Nesrin Erdoğan1, Hasan Çiçek2 1 2 Afyon Kocatepe University, Faculty of Education Afyon Kocatepe University, Faculty of Veterinary Medicine Afyonkarahisar, Turkey [email protected] Abstract This study aims to determine consumption status of milk and milk products and consumer preferences of Afyon Kocatepe University staff according to their income level. The 348 participant determined by stratified sampling method in this study were applied face to face interview method. The study was carried out between June 2012 and February 2013. Chi-square (χ2) test was used to analyze the relationship among milk and milk products consumption and income level. In this study, the average number of the individuals in a family were 3,36±1,26, the average number of working individuals in the 1,64±0,57, the average income in the family 3000±1009,7 Turkish Liras, and the average food expenditure were 715±342,7 Turkish Liras. The annual consumption of drinking milk per capita was 29,0±12,45 kg whereas the annual consumption of milk products per capita 5,7±2,33 kg cheese, 10,1±3,35 kg yoghurt, 5,4±3,07 kg ayran, 1,75±0,83 kg natural butter and 1,1±0,45 kg butterfat. According to chi-square (χ2) results, the increase in the income of individuals are significantly related with drinking milk consumption (p<0,05) and yoghurt consumption (p<0,05). As a result, it was observed the participants did not show required care on milk products consumption. Increase in income also increased consumption of drinking milk and yogurt; however education level was effective on packet products. Keywords: Milk consumption, milk products consumption, income, education 197 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Research on Determination of Egg and Honey Consumption Status and Consumer Preferences: The Case in University Staff Nesrin Erdoğan1, Hasan Çiçek2 2 1 Afyon Kocatepe University, Faculty of Education Afyon Kocatepe University, Faculty of Veterinary Medicine Afyonkarahisar, Turkey [email protected] Abstracts This study aims to determine consumption status of meat and meat products and consumer preferences of Afyon Kocatepe University staff according to their income level. The 348 participant determined by stratified sampling method in this study were applied face to face interview method. The study was carried out between June 2012 and February 2013. Chi-square (χ2) test was used to analyze the relationship among egg and honey consumption and income level. In this study, the average number of the individuals in a family were 3,36±1,26, the average number of working individuals in the 1,64±0,57, the average income in the family 3000±1009,7 Turkish Liras, and the average food expenditure were 715±342,7 Turkish Liras. The annual consumption of eggs and honey per capita were 129,0±45,24 piece and 1,7±0,94 kg respectively. According to chi-square (χ2) results, the increase in the income of individuals are significantly related with egg consumption (p<0,001) and honey consumption (p<0,05). As a result, income level of the participants raised the egg and honey consumption. Absence of children less than ten years old in participant’s houses had negative effects on egg consumption. Keywords: Egg consumption, honey consumption, income, education 198 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Conching Conditions on the Formation of Volatile Components in Dark Chocolate A. De Winne1, P. D. Tran2, D. Van de Walle2, K. Dewettinck2, J. Van Durme1 1 KULeuven@KAHO, Departement of Microbial and Molecular Systems (M2S), Research Cluster Food & Biotechnology, Research Group Molecular Odor Chemistry, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium 2 Ghent University, Laboratory of Food Technology and Engineering, Belgium [email protected] Abstract The aroma of dark chocolate has been extensively studied; most of these studies examined the flavour characteristics of chocolates prepared with cocoa beans from different countries and from different origins. Very little research attention is given to the influence of processing parameters on the aroma properties of dark chocolate. The first processing step is the fermentation process in which acids are formed in the beans. Next, the fermented beans are roasted producing many Maillard and Strecker products, in which pyrazines are the most dominant. Finally, compounds which are key contributors to the dark chocolate aroma, remain during the conching process, while acetic acid for example can be removed to a high extent from the chocolate mass by conching. The removal of such acids is important, since they might affect the overall flavour perception of the chocolate aroma. In this study, the effect of extensive conching was measured on four Vietnam cocoa liquors exhibiting high to intermediate acidity. From these liquors, dark chocolates were produced. In this work results are shown of HS-SPME-GC-MS analyses on four single origin dark chocolates of Vietnam in comparison to one Ghana reference. The presented aroma measurements revealed that for some compounds concentrations decreased during conching, while some other compounds increased. Therefore, the differences in concentration of important chocolate aroma compounds (e.g. Strecker aldehydes, pyrazines, acids, …) were studied in more detail. Moreover, the results were also evaluated using multivariate techniques. Keywords: dark chocolate, aroma, HS-SPME-GC-MS, volatile components 199 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Freshness Indicators For Food Sector -Marine ProductsBuket Yalcin1,2*, Semih Otles1 1 2 Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmir-Turkey Indesit Company Manisa White Goods Mustafa Kemal Bulvarı 2. kısım No:4 OSB Manisa-Turkey [email protected]; [email protected] Abstract Recently there are lots of technological improvements for food sector such as new analysis technologies, products development and packaging materials improvements etc. Nanotechnology is an emerging technology which is in the center of these kind of technological improvements. By the way, marine products are perishable foods, which need much more interest during storage, transportation and production stage. Therefore, to inhibit waste products and also contamination, spoilage of product the production stage should be controlled by rapid and effective methods. The aim of this review is to point out the marine products freshness determination ways specially rapid technologies as freshness indicators definitons and examples. Key words: fish, freshness indicators, food. 200 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Occurrence of Furazolidone Metabolite, 3-Amino-2-Oxazolidone (AOZ) Residue In Eggs Distributed In Mazandaran Province, Iran Hamidreza Tavakoli and Ghavam Hashemi Health Research Center, Baqiyatallah University of medical sciences, Sheikh-Bahai St., Molla-sadra St., Vanak sq., Tehran, Iran Tehran 1435916471The Islamic Republic of Iran [email protected] Abstract This study was conducted as a first survey to determine occurrence of 3-amino-2-oxazolidone (AOZ) residue in eggs distributed in Mazandaran (northern province of Iran). In this study, 84 random samples containing 42 marked and 42 unmarked eggs were assessed to by competetive enzyme-linked immunosorbent assay (ELISA) technique. The percentage of polluted eggs to AOZ were 71, 62 and 66.7 in marked, unmarked and totall eggs, respectively, meanwhile according to Iranian standards, Furazolidone use is prohibited. The mean concentration of AOZ in samples of marked, unmarked and total were determined 252.9, 283.7 and 268.25 ng/kg, respectively and there was no significant difference in the AOZ level between them (p <0.05). There was only one company with no contamination in any of the six samples. The majority of eggs in the cities of Mazandaran province contained AOZ, which confirmed using of furazolidone in avicultures with deleterious effects on the public health. Keywords:furazolidone, 3-amino-2-oxazolidone, eggs, enzyme-linked immunosorbent assay 201 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of the Antibacterial Activity of Essential Oil of Quercus infectoria Leaves on Foodborne Pathogenic Bacteria 1 1 Nabi Shariatifar,2Eayob Ebadi Fathabad Department of Environment Health, School of Public Health, Tehran University of Medical Sciences (TUMS), Tehran, Iran. 2 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Orumiyeh, Orumiyeh, Iran [email protected] Abstract Food-borne pathogens are group of micro-organisms that cause food-borne illness thus, the research for finding effective natural product against this infection is necessary. The purpose of this study was to determine antibacterial activity of essential oil Quercus infectoria against some important food borne bacteria. In this study, antibacterial activity of essential oil was evaluated against bacteria (Escherichiacoli, Staphylococcus aureus, Bacillus cereus, Yersinia entercolitica, Salmonellatyphi and Vibriocholera) using disc diffusion method. Then broth micro-dilution method was used to determine their minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). The data was expressed as the mean and the standard deviation; and they were statistically analyzed by ANOVA using SPSS software (P<0.05 . ( Result showed that essential oil of Quercusinfectoria was found to be the most effective against B. cereus strains (inhibition zone=8.85±0.33 mm) than Yersiniaentercolitica strains (inhibition zone=7.15 ±0.25mm). The MIC value of the essential oil against B. cereus was 0.256 µg/ml and against salmonella typhi was 0.1024µg/ml. Essential oil of Quercus infectoria leave showed a good antimicrobial activity against food borne pathogens. Therefore, they can be used in food preservation systems to inhibit the growth of these bacteria and improve food quality. Keywords: quercus infectoria, antimicrobial activity, essential oil 202 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Some Physicochemical Properties and Fatty Acid Compositions of Cold Pressed Pumpkin Seed Oils Gizem Çağla Dülger1, Ümit Geçgel 2 and Murat Taşan2 1 2 Arda Meslek Yüksek Okulu, Trakya University, Edirne, Turkey Food Engineering Department, Agriculture Faculty, Namık Kemal University, Tekirdağ, Turkey [email protected] Abstract In recent years, consumer interest in non-refined vegetable oils has been increasing worldwide, because of their nutritional and healthy benefits. Pumpkin is classified into botanical family of Cucurbitaceae and the genus Cucurbita. C.pepo, C. maxima, C.moschata are the most common pumpkin seeds for edible oil production especially salad and dressing oils. Pumpkin seed oil is produced traditionally in Nigeria, and also a common product in Slovenia, Hungary, Croatia, Austria and China. Pumpkin seed oil is considered a preventive agent for various pathologies, particularly prostate, hypertension and carcinogenic diseases. These properties are related to its high content of carotenoids, liposoluable vitamins, antioxidant compounds and unsaturated fatty acids. The aim of the review was to investigate the some physicochemical properties and fatty acid compositions of cold press pumpkin seed oils. In recent studies, the oil content of pumpkin seeds is ranging from 38 % to 60 %.The major fatty acid of the pumpkin seed oil is linoleic acid and that is found about 35.6-60.8 % of the total fatty acids. Other dominant fatty acids are palmitic acid (C16: 11.6–11.8%), stearic acid (C18:5.1–5.4 %), oleic acid (C18:29.1–35.4%). Pumpkin seed oil containshigh amounts of various non-triacylglycerol compounds such as tocopherols, sterols and polyphenols. The tocopherol content of pumpkin seed oil is relatively high and varies from 400 to700 mg/kg with the dominant isomer being γ –tocopherol. Total phenolic compound of pumpkin seed oil is found 12.6- 46.5 mg/kg cafeic acid equivalents. Studies about sterol fraction show that ∆7- sterol is the major sterol compound of the pumpkin seed oils. Key words: pumpkin seed oil, cold press, fatty acid composition. 203 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Health Related Constituents of Legumes: Anti Nutritional Factors or Bioactive Compounds 1 1 Salih Aksay,2Emir Ayşe Özer, 3Fatih Özbey Department of food Engineering, Faculty of Engineering, University of Mersin Turkey 2 Department of food Engineering, Agricultural Faculty, Mustafa Kemal University 3 Department of food Engineering, Faculty of Engineering, Hitit University [email protected] Abstract Legumes are good source of carbohydrate, protein, minerals and fiber in all around the world while they have some anti nutritional factors. These anti nutritional factors such as phytic acid, saponins, lectins and tannins have some adverse effects on nutrition and health when the legumes are consumed as raw. In this review bioactive properties of some antinutritional factors of legumes were considered. In many scientific study emphasized that phytic acid (or phytate) has ability to make chelate with mineral particularly by iron and prevents mineral absorption which results in decreasing bioavailability of minerals. Saponins (triterpenoid and steroid saponins) cause damage to intestinal mucosa and prevent to intake of digestible proteins. Tannins are water-soluble polyphenols and they have been reported to be responsible for decreases in feed intake and protein digestibility. Lectins (agglutinins) are known as carbohydrate-binding glycoproteins and legume lectins reduced serum insulin levels and resist gastrointestinal digestion of the protein, fat and carbohydrate. In recent studies showed that these antinutritional factors has some health promoting (bioactive) effect in contrary to their anannintinutritonal properties. For instance, phytic acid is considered to be a natural antioxidant and have potential functions of reducing lipid peroxidation, decreasing iron‐mediated colon cancer risk. For triterpene and steroid saponins cholesterol lowering effect, anticancer activity, heamolytic activity and antiviral activity against human immunodeficiency virus (HIV) have been reported. Lectins have been associated with reducing certain forms of cancer, activating innate defense mechanisms and managing obesity. Many tannin molecules have antioksidative, antimicrobial, anticarcinogenic and antimutagenic potentials. Both consumption level in daily diet and kind of active molecule determine the antinutritional or bioactive properties in the metabolism. Keywords: antinutritional factors, bioactive properties, saponins, lectins, phytic acid, tannins 204 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Utilization of Bay Products in Food and Pharmaceutical Industry Habip Tokbaş, H. İbrahim Ekiz and Salih Aksay Department of Food Engineering, Mersin Unıversity, Mersin, Turkey [email protected] Abstract Bay laurel (Laurus nobilis) is an evergreen tree which belongs to Lauraceae family and grown in Mediterranean Basin. Laurus nobilis is cultivated in some European country as ornamental plant. In this review utilization of bay products (fruits and leaves) in food and pharmaceutical industry was examined. Bay fruits are used generally for the production of aromatic soaps and candle because of their high fatty acids. Aromatic bay leaves are used for seasoning for soups, fish, meats, vinegars, and beverages in Mediterranean cuisines and bay trees are grown commercially for its leaves. Bay leaves are also used traditionally to treat some gastrointestinal problems, rheumatism, diuretic, urinary problems. Bay leave extracts have strong antioxidant (significant free radical scavenging capabilities), antibacterial, antifungal, insectiside, antitumor, antiulcer and antidiabetic, antiproliferative effects. These bioactive properties are mainly attributed to essential oil and phenolic compounds. Isolated these bioactive compounds from leaves and fruits of L. nobilis were classified as flavones (apigenin and luteolin), flavonols (kaempferol, myricetin, and quercitin), sesquiterpenes, alkaloids, glycosylated flavonoids, and monoterpene and germacrane alcohols. The effect of pretreatment and extraction extraction methods on the essential oil of Laurus nobilis L. leaves was also discussed. Keywords: Laurus nobilis, bay, laurel, essential oil. 205 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Microbial Population Associated to The Fermentation Process of “Negrinha De Freixo” Table Olives Produced In Portugal Ana Borges, Paula Baptista, José A. Pereira and Ermelinda L. Pereira Mountain Research Center (CIMO), Polytechnic Institute of Bragança, School of Agriculture, Campus Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal [email protected] Abstract “Negrinha de Freixo” is a typical table olive cultivar of the Northeastern region of Portugal, processed according to the natural fermentation methodology. Due to its distinctive characteristics, the “Negrinha de Freixo” table olives have been identified as Protected Designation of Origin (PDO). Despite its importance, no information about the microflora composition occurring in the fermentation process is available. The aim of the present study was to evaluate changes in some chemical characteristics and microbiological composition in brine during “Negrinha de Freixo” spontaneous fermentation. The microbial groups assessed by culture-dependent analysis were yeasts and lactic acid bacteria; and the chemical analysis included the measure of the pH and titratable acidity. The results indicate that yeasts were the main group of microorganisms involved during all fermentation process, but lactic acid bacteria (LAB) were also important in the second phase. Yeast and LAB populations ranged in 5.0-6.3 log cfu/ml and 2.3-5.8 log ufc/ml, respectively, during de fermentation. The final pH and the titratable acidity were 3.36 and 0.90 g of lactic acid/100ml, respectively. The yeasts population dynamics was showed to be significantly correlated with the pH and acidity values that occur during the fermentation process. The results obtained from this study could contribute to the improvement of fermentation processing, allowing the increase of their quality and simultaneously of their safety. Keywords: Negrinha de Freixo, table olives, yeasts, lactic acid bacteria, fermentation 206 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antibacterial and Antifungal Activity of Black Mulberry Juice During Processing Buket Aşkın1, Meltem Türkyılmaz2, Mehmet Özkan2, Şeref Tağı2, Erdoğan Küçüköner3 1 Kırklareli University, Food Engineering Department, Kırklareli, TURKEY 2 Ankara University, Food Engineering Department, Ankara, TURKEY 3 Suleyman Demirel University, Food Engineering Department, Isparta, TURKEY [email protected] Abstract This work aimed at determining the antibacterial and antifungal activity of black mulberry juice (BMJ) during clarification and heating at 70°C for 9 h,80°C for 7.5 h and 90°C for 5 h. The antibacterial activity of BMJ against a gram positive bacteria (Staphylococcus aureus) and a gram negative bacteria (Escherichia coli) and also the antifungal activity of BMJ against Candida albicans, Candida lipolytica, Candida parapsilosis, Candida krusei and Saccharomyces cerevisiae using four concentrations of these juices by agar diffusion method with measurement of diameter of the zone of inhibition around the extracts. The results confirmed the presence of antibacterial activity of BMJ. Both clarifying and heating process samples have antibacterial activity against Staphylococcus aureus. However; only non-clarified BMJ were antibacterial effect on Escherichia coli. Besides, it was not determined antifungal activity against all microfungi during clarifying and heating. Otherwise, the antibacterial effect at the end of the heating periods higher was determined then beginning. Also, it was antibacterial effect for E.coli only for the end of the heating periods. It is indicated that the changes of organic acid composition caused to this effect. The use of different concentrations of BMJ samples had an effective antibacterial activity against Staphylococcus aureus and a little effect to E.coli. However; contrary to popular belief BMJ had not any effective antifungal activity against Candida albicans, Candida lipolytica, Candida parapsilosis, Candida krusei and Saccharomyces cerevisiae. Keywords: Black mulberry juice, clarifying, organic acids. 207 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Contribuition for Physical Characterization of Carolino Rice Paula Correia1,2*, Mariana Alves1, Diogo Lemos3,Raquel P. F. Guiné1,2 1 Dep. Indústrias Alimentares – Escola Superior Agrária de Viseu, Viseu, Portugal 2 CI&DETS – Instituto Politécnico de Viseu, Viseu, Portugal NOVARROZ, Adães, Oliveira de Azeméis, Portugal [email protected] Abstract Most of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica. Nowadays, this rice is playing a vital role in Portuguese rice trading. Five types of Carolino rice were collected and analysed for biometry characteristics, cooking time, water absorption, and texture properties. The Carolino rices studied are commercially classified as long grains type-A, because they present a length higher than 6 mm and the ratio length/width lower than 3 mm. This type of rice showed a high level of plastered area, meaning low vitrea aspect, with a negative strong correlation (r2=-0.99), and it was observed a great discrepancy for the study cultivars. The cooking time varied from 17 to 22 minutes, with a water uptake between 143.9 and 182.5 g after achieving the cooking point. To compare the differences between the cultivars, the cooking time was also determined after 13 minutes of cooking, and the results showed that the water absorption varied from 101.9 to 139.6 g. Carolino rice flours were quite different considering the results of TPA (texture profile analysis). One of the samples was quite different from the other, presenting less adhesiveness, chewiness, gumminess, hardness, resilience and cohesiveness. The extrusion force (kg/cm2) was similar between the five cultivars. In general, it could be concluded that in spite of the samples belonging to the same specie, the different cultivars showed quite different biometric, cooking and texture characteristics. Keywords:Carolino rice; morphology; cooking time; water absorption; texture. 208 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Glass Transition Temperature and Critical Water Activity of Spray-Dried and FreezeDried Sour Cherry Powders Aslı Can Karaça, Hakan Başkaya, Önder Güzel, Mehmet Ak AROMSA A.S., Kocaeli, Turkey [email protected] Abstract Glass transition temperature (Tg) and critical water activity (awc) are important parameters for stability of fruit-based powders. However, such data are scarce for sour cherry powders. The objective of this study was to determine awc values using sorption data and Tg - aw relations for sour cherry powders obtained by spray drying and freeze drying methods. Composition of the feed solution was the same for both methods and included maltodextrin and gum arabic as carriers. Tg of the powders was determined at various water activities (0.03-0.35) using differential scanning calorimetry while moisture sorption isotherms were obtained using a vapor sorption analysis system. As the aw increased from 0.03 to 0.35 the Tg of the spray-dried and freeze-dried powders decreased from 58 to 14°C and from 48 to 15°C, respectively. Tg of the spray dried powder was higher than that of freeze dried powder between aw 0.03-0.20. No significant difference in Tg of powders was observed at aw 0.25-0.35 (p>0.05). Awc was 0.26 for freeze-dried powder and 0.29 for spray-dried powder. Freeze-dried sour cherry powder showed higher moisture sorption capacity compared to spray-dried powder. The GAB model well represented the experimental sorption data.The stability of products was tested by storing the sour cherry powder samples in a controlled atmosphere at 25°C and RHc for a fixed duration. Our results showed that properties of spray-dried powders compared favorably with those obtained by freeze drying; which is often stated as a benchmark method of drying. Keywords: sour cherry powder, glass transition, critical water activity 209 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Knowledge, Attitudes and Practices Evaluation on Food Hygiene and Safety Among Perishable Food Handlers From a Hypermarket in Portugal Ermelinda L. Pereira, Delphine Pires and Elsa Ramalhosa Mountain Research Center (CIMO), Polytechnic Institute of Bragança, School of Agriculture, Campus Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal [email protected] Abstract The main objective of this study was to evaluate in loco the practices followed by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices in food hygiene and safety through the application of questionnaires. At the end it was also intended to relate the results with the training and professional experience, as well as demographic characteristics, such as sex, age and education level of food handlers.Regarding the in loco evaluation of the good personal hygiene and manufacturing practices followed by food handlers common failures were observed in the three sections studied, regarding clothing (incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak flow of customers, use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the use of textile fabrics.Concerning knowledge, attitudes and practices, in most situations no significant differences between the results obtained and the demographic characteristics of the food handlers were found. A high number of wrong answers were observed on topics related to microbiological knowledge and on some attitudes and hygiene practices. Therefore, these subjects should appear as priority issues in future training activities. Keywords: hypermarket, good personal hygiene and manufacturing practices, knowledge, attitudes, practices. 210 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Storage Conditions and Type of Package on Some Properties of Walnuts Raquel P. F. Guiné1,2*, Cátia F. F. Almeida1, Paula M. R. Correia1,2 1 Dep. Indústrias Alimentares – Escola Superior Agrária de Viseu, Viseu, Portugal 2 CI&DETS – Instituto Politécnico de Viseu, Viseu, Portugal [email protected] Abstract The quality of dehydrated products is a concern because, due to their very low moisture content, they tend to rehydrate quite easily, thus compromising the chemical, enzymatic or microbial stabilities, as well as the nutritional and sensorial properties. Having this in mind, this study was undertaken to evaluate the effects of storage in walnuts, under certain conditions of temperature, relative humidity and different types of packaging. The fruit samples used were original from Chile, Portugal, Romania and United States. The storage of the walnuts lasted for 90 days, and the conditions tested were: room temperature; a stove at 30 and 50 °C without control over relative humidity of the air; refrigeration and freezing. The two types of plastic package tested were low density polyethylene (LDPE) and linear low density polyethylene (LLDPE). The water activity was measured by a hygrometer; moisture content by oven drying until constant weight and colour with a colorimeter. From the results obtained it was concluded that the samples from the different origins are different with respect to moisture content, water activity and colour, regardless of the storage conditions and type of package. Furthermore, it was verified that to assure the good preservation of the walnuts the storage at 50 ºC should be avoided, since it caused an extensive dehydration of the product and a high change in colour in comparison to the unstored samples. Finally, regarding the type of package, it was observed that the use of plastic bags did not really improve the products characteristic in relation to the unpacked samples. Keywords:Colour, walnut, moisture content, water activity 211 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Migration Potentials of Nanocomposite Food Packaging Materials Özlem Kızılırmak Esmer1 and Arzu Yalçın Melikoğlu2 Ege University, Food Engineering Department, Bornova, Izmir 35040 Turkey 1 [email protected], [email protected] Abstract Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. The development of nanocomposites is a new strategy to improve physical properties of biodegradable or non-biodegradable packaging materials, and to gain active property to packaging material by incorporating nanoparticles with antimicrobial or antioxidant property. Antimicrobial effects, improved tensile properties, oxygen scavenging and improved light and gas barrier properties are some novel features that nanocomposites food packaging materials can achieve. However, there are important safety concerns about nanocomposite applications to food contact materials. Though there is limited scientific data about migration from nanocomposite packaging materials into food, it is reasonable to assume that migration may occur because of their tiny dimensions. The main risk of consumer exposure to nanoparticles from food packaging is likely to be through potential migration of nanoparticles in to food and drink, as found for other heavy metals. The polymers used for the development of nanocomposite food packaging are polyamides (PA), nylons, polyolefins, polystyrene (PS), ethylene vinylacetate (EVA) copolymer, epoxy resins, polyurethane, and polyethylene terephthalate (PET). The metal and metal oxide nanomaterials commonly used are silver (Ag), gold (Au), zinc oxide (ZnO), silica (SiO2), titanium dioxide (TiO2), alumina (Al2O3), and iron oxides (Fe3O4, Fe2O3). The aim of this review is to evaluate the potential for nanocomposite packaging materials either by total migration or specific migration at different temperatures and times and to estimate likely human exposure to nanoparticles following the consumption of the food subjected to packaging conditions. Keywords:Nanocomposites, migration, food packaging, food safety, exposure 212 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Controlling Permeability via Morphological Control: a Safe Approach for Food Packaging Geoffrey Mitchell Centre for Rapid and Sustainable Product Development, Institute Polytechnic Leiria, Portugal [email protected] Abstract Some 60 years ago it was food packaging that made the development of self-service stores and subsequently supermarkets a practical proposition. The packing provides physical and barrier protection for the food content and offers security to the consumer. This initial success story has continued with many technological developments which have enhanced the effectiveness of food packaging in preserving and protecting the food and reducing waste. At the same time food packaging has been under increasing close scrutiny with regard to recycling, contamination of food from chemical migration and the use of materials from sustainable sources and via sustainable processing. We propose that these multiple requirements of high performance packaging coupled to the need for recycling and enhanced sustainability can only be meet by the use of polymer films with controlled morphology. By this we mean the controlled distribution and orientation of structural elements such as crystalline lamellae, glassy domains or heavily cross-linked regions which will significantly impact on the permeability of gases through the film. It is the case that the controlled morphology of polymer films is essential for the production of transparent packaging which dominates much of the market in terms of foods stuffs. The requirement to control the polymer morphology in specific ways to limit the permeability in turn generates further challenges for processing of polymer films for this application. We present examples where the required morphology can be achieved and discuss the limitations which are intrinisic to such processes. 213 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Optimization of UV-C Processing Conditions for Cold Pasteurization of Lemon Melon Juice Blend Zehra Kaya, Semanur Yıldız, Sevcan Ünlütürk Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering, 35430 Urla, İzmir, Turkey [email protected] Abstract Ultraviolet light with a wavelenght of 254 nm has been used for disinfection of fruit juices due to germicidal effect against microorganisms. Present study focuses on determination of optimimum UVC processing parameters used for cold pasteurization of lemon melon juice (LMJ) blend prepared with Kırkagac and Galia melons. UV-C treatment was applied by using a continuous flow UV reactor system which was equipped with a cooling jacket, a pump regulating the volumetric flow rate, and an annular quartz glass tube surrounded by a cylindrical aluminium reflector and seven UV-C lamps (15 W). One of the UV lamps was located at the centre, whereas other UV lamps were assembled around the quartz tube. UV-C processing were carried out at 3 different lamp configurations (4 lamp on, 3 lamp on, center lamp on) and 2 different flow rates (3.80 and 7.55 mL/sec). LMJ blend samples were inoculated with acid-adapted culture of non-pathogenic E. coli K-12 (ATCC 25253) strain. In order to meet the FDA requirement of 5 log reduction of microorganisms in fruit juices, LMJ blends were circulated 5 and 8 times through the reactor at 4°C. Optimum UV-C processing conditions which yields maximum microbial reduction (6.19 log cfu/mL) were achieved at a flow rate of 3.80 mL/sec and a configuration of 4 lamp on design. Physicochemical properties were also measured at optimum conditions. No significant changes were observed in pH, brix, titrable acidity, whereas slight difference were detected in absorbance and color of LMJ blend. Keywords: UV-C process, optimization, melon juice, lemon juice, E.coli K12 214 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Blanching Methods on Some Quality Parameters of Selected Frozen Green Vegetables Y.Tulek, E. Gençdağ, A.Özkan, E.Demiray PamukkaleUniversity, Food Engineering Department, Denizli, Turkey [email protected] Abstract The thermal processes are essential in green vegetables before freezing. Effects of various blanching methods were studied on ascorbic acid, antioxidant activity, colour and texture of broccoli, green peas, peas and green pepper. Microwave blanching, high pressure treatments, steaming, acidification with blanching of broccoli, green peas, peas and green pepper was explored an alternative to conventional blanching. The use of organic acids during the blanching process raised the antioxidant activity in selected green vegetables. Among green vegetables tested, broccoli had the strongest antioxidant activity. After blanching total antioxidant activity increased or remained unchanged depending on the type of the vegetable and cooking method.Pressure treatment presented better firmness before and after freezing compared to conventional blanching. High pressure pre-treatment showed a better retention of texture than thermal pre-treatment in green peppers. Results suggest that ascorbic acid were retained better in microwave blanching than other blanching methods. The firmness and colour of these vegetables in these methods were saved better than those in conventional blanching. It is concluded that the alternative blanching process is important to ensure the higher quality in green vegetables than conventional blanching. Keywords: Blanching, frozen vegetable, antioxidant activity, color, texture Effect of Vegetable Proteins on Physical Characteristics of Spray Dried Tomato Powders 215 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY İsmail Tontul, Ayhan Topuz, Merve Karacan, Ceren Özkan AkdenizUniversity, Dept. of Food Engineering Antalya07058, Turkey [email protected] Abstract Production of the fruit juice powder gained importance because of the increase in demand to ready-toeat. One of the important methods to produce fruit juice powder is spray drying. However, due to high content of the low molecular weight sugars, such as sucrose, glucose and fructose, during spray drying of fruit juices stickiness occur at drying equipment and decrease the yield of product. To prevent or reduce the stickiness generally the glass transition temperature of the juice is increased with addition of carrier materials. Recent studies showed that addition of milk related proteins had positive impacts on the final products. However, no study conducted with vegetable proteins. Thus, in this study, effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratio (1% and 5%) on product yield and physical properties of spray dried pulpy tomato juice was investigated and compared with whey protein concentrate (WPC). According to results vegetable protein did not provide product yield as high as WPC and Only 1% SPI provided the product yield close to WPC. Addition of the other proteins did not significantly increase the yield with respect to spray dried tomato juice alone. In all production there was a slight color differences between reconstituted tomato powders and the raw tomato juice which indicated that pulpy tomato juice can be spray dried with minor color change. Due to obtained big particles, all powders had unique, free flowing properties according to their Carr index and Hausner ratio. Keywords: Spray drying, vegetable proteins, tomato juice, yield, carrier material 216 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Storage Conditions and Type of Package on Some Properties of Walnuts Raquel P. F. Guiné1,2*, Cátia F. F. Almeida1, Paula M. R. Correia1,2 1 Dep. Indústrias Alimentares – Escola Superior Agrária de Viseu, Viseu, Portugal 2 CI&DETS – Instituto Politécnico de Viseu, Viseu, Portugal [email protected] Abstract The quality of dehydrated products is a concern because, due to their very low moisture content, they tend to rehydrate quite easily, thus compromising the chemical, enzymatic or microbial stabilities, as well as the nutritional and sensorial properties. Having this in mind, this study was undertaken to evaluate the effects of storage in walnuts, under certain conditions of temperature, relative humidity and different types of packaging. The fruit samples used were original from Chile, Portugal, Romania and United States. The storage of the walnuts lasted for 90 days, and the conditions tested were: room temperature; a stove at 30 and 50 °C without control over relative humidity of the air; refrigeration and freezing. The two types of plastic package tested were low density polyethylene (LDPE) and linear low density polyethylene (LLDPE). The water activity was measured by a hygrometer; moisture content by oven drying until constant weight and colour with a colorimeter. From the results obtained it was concluded that the samples from the different origins are different with respect to moisture content, water activity and colour, regardless of the storage conditions and type of package. Furthermore, it was verified that to assure the good preservation of the walnuts the storage at 50 ºC should be avoided, since it caused an extensive dehydration of the product and a high change in colour in comparison to the unstored samples. Finally, regarding the type of package, it was observed that the use of plastic bags did not really improve the products characteristic in relation to the unpacked samples. Keywords:Colour, walnut, moisture content, water activity 217 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Migration Potentials of Nanocomposite Food Packaging Materials Özlem Kızılırmak Esmer1 and Arzu Yalçın Melikoğlu2 Ege University, Food Engineering Department, Bornova, Izmir 35040 Turkey 1 [email protected], [email protected] Abstract Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. The development of nanocomposites is a new strategy to improve physical properties of biodegradable or non-biodegradable packaging materials, and to gain active property to packaging material by incorporating nanoparticles with antimicrobial or antioxidant property. Antimicrobial effects, improved tensile properties, oxygen scavenging and improved light and gas barrier properties are some novel features that nanocomposites food packaging materials can achieve. However, there are important safety concerns about nanocomposite applications to food contact materials. Though there is limited scientific data about migration from nanocomposite packaging materials into food, it is reasonable to assume that migration may occur because of their tiny dimensions. The main risk of consumer exposure to nanoparticles from food packaging is likely to be through potential migration of nanoparticles in to food and drink, as found for other heavy metals. The polymers used for the development of nanocomposite food packaging are polyamides (PA), nylons, polyolefins, polystyrene (PS), ethylene vinylacetate (EVA) copolymer, epoxy resins, polyurethane, and polyethylene terephthalate (PET). The metal and metal oxide nanomaterials commonly used are silver (Ag), gold (Au), zinc oxide (ZnO), silica (SiO2), titanium dioxide (TiO2), alumina (Al2O3), and iron oxides (Fe3O4, Fe2O3). The aim of this review is to evaluate the potential for nanocomposite packaging materials either by total migration or specific migration at different temperatures and times and to estimate likely human exposure to nanoparticles following the consumption of the food subjected to packaging conditions. Keywords:Nanocomposites, migration, food packaging, food safety, exposure 218 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Controlling Permeability via Morphological Control: a Safe Approach for Food Packaging Geoffrey Mitchella a Centre for Rapid and Sustainable Product Development, Institute Polytechnic Leiria, Portugal [email protected] Abstract Some 60 years ago it was food packaging that made the development of self-service stores and subsequently supermarkets a practical proposition. The packing provides physical and barrier protection for the food content and offers security to the consumer. This initial success story has continued with many technological developments which have enhanced the effectiveness of food packaging in preserving and protecting the food and reducing waste. At the same time food packaging has been under increasing close scrutiny with regard to recycling, contamination of food from chemical migration and the use of materials from sustainable sources and via sustainable processing. We propose that these multiple requirements of high performance packaging coupled to the need for recycling and enhanced sustainability can only be meet by the use of polymer films with controlled morphology. By this we mean the controlled distribution and orientation of structural elements such as crystalline lamellae, glassy domains or heavily cross-linked regions which will significantly impact on the permeability of gases through the film. It is the case that the controlled morphology of polymer films is essential for the production of transparent packaging which dominates much of the market in terms of foods stuffs. The requirement to control the polymer morphology in specific ways to limit the permeability in turn generates further challenges for processing of polymer films for this application. We present examples where the required morphology can be achieved and discuss the limitations which are intrinisic to such processes. 219 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Optimization of UV-C Processing Conditions for Cold Pasteurization of Lemon Melon Juice Blend Zehra Kaya, Semanur Yıldız, Sevcan Ünlütürk Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering, 35430 Urla, İzmir, Turkey [email protected] Abstract Ultraviolet light with a wavelenght of 254 nm has been used for disinfection of fruit juices due to germicidal effect against microorganisms. Present study focuses on determination of optimimum UVC processing parameters used for cold pasteurization of lemon melon juice (LMJ) blend prepared with Kırkagac and Galia melons. UV-C treatment was applied by using a continuous flow UV reactor system which was equipped with a cooling jacket, a pump regulating the volumetric flow rate, and an annular quartz glass tube surrounded by a cylindrical aluminium reflector and seven UV-C lamps (15 W). One of the UV lamps was located at the centre, whereas other UV lamps were assembled around the quartz tube. UV-C processing were carried out at 3 different lamp configurations (4 lamp on, 3 lamp on, center lamp on) and 2 different flow rates (3.80 and 7.55 mL/sec). LMJ blend samples were inoculated with acid-adapted culture of non-pathogenic E. coli K-12 (ATCC 25253) strain. In order to meet the FDA requirement of 5 log reduction of microorganisms in fruit juices, LMJ blends were circulated 5 and 8 times through the reactor at 4°C. Optimum UV-C processing conditions which yields maximum microbial reduction (6.19 log cfu/mL) were achieved at a flow rate of 3.80 mL/sec and a configuration of 4 lamp on design. Physicochemical properties were also measured at optimum conditions. No significant changes were observed in pH, brix, titrable acidity, whereas slight difference were detected in absorbance and color of LMJ blend. Keywords: UV-C process, optimization, melon juice, lemon juice, E.coli K12 220 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Blanching Methods on Some Quality Parameters of Selected Frozen Green Vegetables Y.Tulek, E. Gençdağ, A.Özkan, E.Demiray PamukkaleUniversity, Food Engineering Department, Denizli, Turkey [email protected] Abstract The thermal processes are essential in green vegetables before freezing. Effects of various blanching methods were studied on ascorbic acid, antioxidant activity, colour and texture of broccoli, green peas, peas and green pepper. Microwave blanching, high pressure treatments, steaming, acidification with blanching of broccoli, green peas, peas and green pepper was explored an alternative to conventional blanching. The use of organic acids during the blanching process raised the antioxidant activity in selected green vegetables. Among green vegetables tested, broccoli had the strongest antioxidant activity. After blanching total antioxidant activity increased or remained unchanged depending on the type of the vegetable and cooking method.Pressure treatment presented better firmness before and after freezing compared to conventional blanching. High pressure pre-treatment showed a better retention of texture than thermal pre-treatment in green peppers. Results suggest that ascorbic acid were retained better in microwave blanching than other blanching methods. The firmness and colour of these vegetables in these methods were saved better than those in conventional blanching. It is concluded that the alternative blanching process is important to ensure the higher quality in green vegetables than conventional blanching. Keywords: Blanching, frozen vegetable, antioxidant activity, color, texture 221 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Vegetable Proteins on Physical Characteristics of Spray Dried Tomato Powders İsmail Tontul, Ayhan Topuz, Merve Karacan, Ceren Özkan AkdenizUniversity, Dept. of Food Engineering Antalya07058, Turkey [email protected] Abstract Production of the fruit juice powder gained importance because of the increase in demand to ready-toeat. One of the important methods to produce fruit juice powder is spray drying. However, due to high content of the low molecular weight sugars, such as sucrose, glucose and fructose, during spray drying of fruit juices stickiness occur at drying equipment and decrease the yield of product. To prevent or reduce the stickiness generally the glass transition temperature of the juice is increased with addition of carrier materials. Recent studies showed that addition of milk related proteins had positive impacts on the final products. However, no study conducted with vegetable proteins. Thus, in this study, effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratio (1% and 5%) on product yield and physical properties of spray dried pulpy tomato juice was investigated and compared with whey protein concentrate (WPC). According to results vegetable protein did not provide product yield as high as WPC and Only 1% SPI provided the product yield close to WPC. Addition of the other proteins did not significantly increase the yield with respect to spray dried tomato juice alone. In all production there was a slight color differences between reconstituted tomato powders and the raw tomato juice which indicated that pulpy tomato juice can be spray dried with minor color change. Due to obtained big particles, all powders had unique, free flowing properties according to their Carr index and Hausner ratio. Keywords: Spray drying, vegetable proteins, tomato juice, yield, carrier material 222 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Influence of Different Processing Conditions on Polyphenol Content in Black Carrot Jams and Marmalades Senem Kamiloglu1,2, Ayca Ayfer Pasli1, Beraat Ozcelik1, John Van Camp2, Esra Capanoglu1 1 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey 2 Laboratory of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium [email protected]; [email protected] Abstract In recent years, black carrot has gained increasing interest as a natural colorant due to its substantial content of bioactive compounds, especially anthocyanins. As far as we know, no previous study examined the changes in health-related compounds of black carrot when processed into jam or marmalade. Therefore, the aim of this study was to investigate the effect of jam and marmalade processing on total phenolics, anthocyanins and antioxidant capacity, individual phenolic acids and anthocyanins, as well as the color properties of black carrot. Black carrot jams and marmalades were prepared as triplicates using sugar or sweetener. Total phenolics, anthocyanins and antioxidant capacity were determined using spectrophotometric methods; whereas the individual phenolic acids and anthocyanins were identified using HPLC coupled with PDA detector. For the analysis of antioxidant capacity, 4 different methods were used including ABTS, DPPH, FRAP and CUPRAC. Statistical differences between samples were evaluated by oneway ANOVA (p<0.05). The results revealed that processing of black carrot into jam and marmalade led to an overall reduction of 89-91%, 92-95% and 83-94% in total phenolic, total anthocyanin and total antioxidant capacity on a dry weight basis, respectively. Five phenolic acids (neochlorogenic acid, chlorogenic acid, 4-caffeoylquinic acid, caffeic acid and cynarin) and five individual anthocyanins (all cyanidin derivatives) were identified in the analyzed samples, which were also found to decrease significantly after jam and marmalade processing (p<0.05). This study presented a detailed insight of the changes in polyphenol content of black carrot as a result of jam and marmalade processing. Keywords: Black carrot processing, phenolics, flavonoids, anthocyanins, antioxidant capacity 223 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Cracked Green Table Olives Produced with Low NaCl Content Cíntia Saúdea, Célia Quintasa,b, Paula Pires-Cabrala,c a Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal b CIQA - Universidade do Algarve, Campus da Gambelas, 8005-139 Faro, Portugal c Instituto Superior de Agronomia, CEER-Biosystems Engineering, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal [email protected] Abstract In the south of Portugal, the traditional fermentation of green olives from the Manzanila cultivar produces table olives characterized by excellent organoleptic properties but with high salt concentration. The objective of this work was to study the influence of the partial replacement of NaCl by KCl in the fermenting brines, on the properties of table olives, namely on their physicochemical and sensorial profiles, to reduce the excess of salt commonly associated to this Mediterranean food product so widely appreciated by consumers. Physicochemical (pH, titratable acidity, nutritional composition and mineral content) and sensory analysis were performed. The results demonstrated that the pH values and free acidity levels in the brines with 8%NaCl or 4%NaCl and 4%KCl were nearly the same (4.01 or 4.09) and (0.59 or 0.57%). A lower content of NaCl concentration (5%) was observed in the table olives fermented in the brine with the salt mixture when compared to the other counterpart (6.4%). In addition, the total mineral content (8.9% or 7.1%) was within the limits established by the "Trade Standard Applying to Table Olives". Sensory analysis indicated that no significant differences were found among olives fermented in the different brine solutions. Table olives produced with low NaCl content had a nutritional composition rich in fat (24.44±2.61%), humidity (63.60±1.96%) and with low levels of protein (2.68±0.49%), carbohydrates (5.48±0.38%) and ash (3.79±0.28%), corresponding to a caloric value of 252.66±20.15 kcal/100g of olives. These values were not significantly different from the nutritional composition of table olives fermented in 8%NaCl brine. Keywords: Cracked table olives, traditional fermentation process, NaCl and KCl brine solutions, physicochemical and sensorial properties 224 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Physic-Chemical and Organoleptic Characterization of Fruit Jams of São Tomé and Príncipe Elsa Ramalhosa1,2, Agostinho Vaz de Sousa3, Teresa Delgado1,4, Maria do Céu Fidalgo2 and José Alberto Pereira1,2 1 Mountain Research Center (CIMO), Polytechnic Institute of Bragança, School of Agriculture, Campus Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 2 Polytechnic Institute of Bragança, School of Agriculture, Campus Sta. Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 3 Instituto Superior Politécnico de São Tomé e Príncipe, São Tomé, São Tomé e Príncipe 4 REQUIMTE, Serviço de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira n.º 228, 4050-313 PORTO, Portugal [email protected] Abstract On São Tomé and Príncipe, a high number of tropical fruits may be found. The local community generally consumes fresh fruits, being fruits transformation uncommon. However, this practice will allow fruits preservation for longer periods of time and will decrease waste production during periods of high production. Thus, the main objectives of the present work were to: (i) produce jams with two levels of sugar from some tropical fruits of São Tomé and Príncipe, including banana, cajá-manga, guava (dark and light), and papaya; (ii) characterize them physic-chemically; and (iii) perform sensory analysis of the jams through preference and acceptability tests. The results showed that the jams prepared from one type of fruit with different sugar contents had different colors, acidity values, and moisture and ash contents, demonstrating the possibility of producing different products by changing the formulation. Regarding jams preference, 60% of the consumers preferred the less sweet in the case of banana and guava (light). On contrary, over 67% of the panelists preferred the sweetest cajá-manga jam. In the case of dark guava and papaya, the percentages were similar for both sugar contents, with slight preference for the most sweet for guava (dark) and for the less sweet for papaya. For all attributes analyzed (appearance, color, taste, acidity, sweetness and global evaluation), most of the tasters liked moderately all jams. In conclusion, the production of jams may be a promising activity for São Tomé and Príncipe population. Keywords: Jams, tropical fruits, physic-chemical characterization, sensory analysis. 225 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of Carotenoids, Phenolics and Ascorbic Acid Content of Differently Colored Tomatoes Rüveyde Ak1, Aylin Oluk2, Aylin Altan1 1 2 MersinUniversity, Department of Food Engineering, Mersin Alata Horticultural Research Station Directorate, Erdemli, Mersin [email protected] Abstract Tomato is one of the most widely consumed vegetable in the world. It is a good source of vitamin C, polyphenols and carotenoids. Characterization of tomatoes from pure line in tomato gene pool provides a guideline for the assessment of potential of the parent genes and the identification of best combination to develop new tomato varieties. Therefore, the aim of this study was to determine carotenoids, phenolic compounds, ascorbic acid and sugar content of tomatoes from pure breeds in beef type tomato gene pool of Alata Horticultural Research Station. Four types of tomatoes, red-beef, yellow-beef, orange-beef and brown-beef, were studied. Tomato extracts were analyzed by HPLC. The lycopene content of tomatoes ranged from 0-40.5 mg/kg. Red tomatoes showed the highest level of lycopene (40.5 mg/kg) among tomato varieties. In yellow tomatoes, lycopene was not found.βcarotene content of tomatoes varied from 1.3 to 5.6 mg/kg. The highest content of ascorbic acid was determined in brown tomatoes (223.2 mg/kg), followed by orange (172 mg/kg), yellow (156.8 mg/kg) and red tomatoes (135.7 mg/kg). The major phenolic compounds found were chlorogenic acid and rutin. The lowest chlorogenic acid was measured in yellow tomatoes and the highest in orange tomatoes. There was no significant difference in caffeic acid contents of tomato varieties. Ferulic acid content was in the range of 1.8-4.6 mg/kg. Ferulic acid content was similar in both red (2.5 mg/kg) and orange (2.4 mg/kg) tomatoes. Results provide new data for the development of a new variety of tomatoes with improved functional properties. Keywords: Tomato gene pool, carotenoids, phenolics 226 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Extraction of Anthocyanins from Red Cabbage Aslıhan Demirdöven, Kenan Özdoğan, Kader Erdoğan-Tokatlı, Handan Aydoğan GaziosmanpaşaUniversity, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 60150 Tokat/TURKEY [email protected] Abstract The objective of this study was to investigate the optimization of conventional extraction (CE) and ultrasonic extraction (UE) conditions of red cabbage anthocyanins using response surface methodology (RSM). Red cabbage anthocyanins (RCAE) were extracted via solid-liquid extraction method at different extraction times (5–75 min), temperatures (40–80 °C), and ethanol concentrations (5-75%) at a fixed solid–liquid ratio (1:3m/v). The combined effects of RCAE extraction conditions on anthocyanin content were studied using a three-level, three-factor Box–Behnken design. The results showed that the highest anthocyanin contents of RCAE were obtained at 40 °C, with an extraction time of 75 min and ethanol concentration of 42.39% for CE and UE. However, it has been determined that UE (56.53±2.25 mg/L total anthocyanin) application provides 11.92% more anthocyanin extraction in comparison with CE (50.51±1.52 mg/L total anthocyanin). Thus, anthocyanin degradation that occurs due to high temperature application can be prevented and extraction can be carried out in one stage extraction using less solvent. In conclusion, it has been determined that UE application is superior to CE application in case it is used in moderate conditions (temperature-solvent concentration) for anthocyanin extraction purposes. The results obtained are important for the effectiveness of the UE method. Keywords: Red cabbage, anthocyanin, extraction, ultrasound, conventional, optimization. 227 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Ecballium elaterium L. Extracton Shelf Life of Fresh Squeezed Orange Juice Burcu Marangoz1, Sibel Kahraman1 1 Department of Food Engineering, Engineering Faculty Istanbul Aydın University [email protected] Abstract Fruit juice of E. elaterium L.(EEL)has been used for medicinal purposes especially in treatment of sinusitis but it is poisonous in large quantities. The shelf life of orange juices have only 6 days at 4oC. Spoilage of orange juice mostly caused by yeasts. We aimed to increase the storage stability of orange juice by using EEL extract and to determine the antioxidant activity of the extract. Leaves of EEL was extracted with soxhlet extraction method and also was determined total phenolic and flavonoid content, ABTS radical scavenging activity.To determine the effect of plant extract on shelf life of fresh squeezed orange juice, EEL extract was added to fresh squeezed orange juice. All samples were stored at 10 °C and microbial evaluation was conducted at intervals 0,1,3,5 and 8 days post-storage for yeast.After 8 days yeast growth was found as (< 10² ) extract added orange juice, ( > 10²) in control samples. It is found that EEL extract has 132 µg gallic acid equivalent /mL, 416 µg catechin equivalent/mL. ABTS radical scavenging activity was determined as %45. The results shows that EEL extract has no significant antioxidant activity, but effective on storage stability of fresh squeezed orange juice. It can be used for shelf life longevity of orange juice as an alternative to pasteurization methods. 228 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Onion Juice Production for Food Industry Mustafa Kemal Yıldız, İsmail Becerikli, Özge Süfer and Hande Demir Osmaniye Korkut Ata University Karacaoğlan Campus Food Engineering Department D Bloque Osmaniye 80000 Turkey [email protected] Abstract Nowadays, people have spared less time for cooking because of technology, increased population and long working hours, thus they have been concentrating on new food products. Onion has been the one of most favourite and indispensable vegetable in food industry. In this project, onion juice production is aimed for making easier of using onion in industry and increasing the quality conditions. Especially, onion juice usage will contribute for decreasing labor force and costs in both production of various dressings and marinating meat for full-scale catering companies. On the other hand, it is thought that, onion juice will increase water absorption capacity and provide for softening and developing the aroma of meat. Paring and chopping onion cause labor and time losses seriously in catering companies which have to cook in a very short time for lots of people. At the same time, outage and waste problems occur. Onion juice product will accelerate caterings’ work at this point. There is no production in world except North Korea, due to this reason onion juice could be produce effectively in Turkey with respect of raw material supply and process configuration. Keywords:Onion, onion juice, food industry, catering, dressings 229 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Ultrasound Application on Drying Process of Garlic Hamza BOZKIR1, Ahsen RAYMAN1, Yeliz TEKGÜL2, Taner BAYSAL1 1 2 Ege University, Engineering Faculty, Food Engineering Department, Izmir, 35100, TURKEY Adnan Menderes University, Köşk Vocational School, Food Processing Department, Aydin, TURKEY [email protected] Abstract Garlic which is a species in the onion genus, was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes. The predominant thiosulfinate in fresh garlic extract was allicin. Due to its chemical reaction with thiol groups of various enzymes, Allicin, has antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, has also antifungal and antiparasitic activity. Garlic can be used in its dried form, as an ingredient of precooked foods and sauces, gravies and soups. For this reason, the demand of dried garlic is increased. Hot air drying and microwave drying methods were used in earlier studies for garlic cloves. Ultrasound, which is an example of new technology has an excessively usage area for food engineering purposes in recent years. High intensity sonic and ultrasonic waves have been used to increase the drying rate of materials. Although there is no industrial application of ultrasound assisted drying, it has been determined by the several researchers that, ultrasonic pretreatment can be used to reduce the water content or to alter the fruit tissue microstructure in a way that drying becomes faster. In addition this method improves the drying process by protecting the heat sensitive compounds at moderate temperatures. In this study ultrasound was used as a pretreatment in drying of garlic cloves. Investigating the effects of this pretreatment on the drying rate and quality characteristics of garlic was aimed. As a result it was found that ultrasound application as a pretreatment, decreased the drying rate significantly. Keywords: ultrasound, drying, garlic cloves, quality, drying rate, allicin. 230 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Storage on the Antioxidant Activities ofBlack Mulberry and Huckleberry Sherbets Yeliz TEKGÜL1, Hamza BOZKIR2, Ahsen RAYMAN2, Taner BAYSAL2 1 Adnan Menderes University, Köşk Vocational School, Food Processing Department, Aydin, TURKEY 2 Ege University, Engineering Faculty, Food Engineering Department, Izmir, 35100, TURKEY [email protected] Abstract Black mulberry (Moris Nigra) and huckleberry (Vaccinium myrtillus) which are known as berry type fruits, are important for the human diet because they are rich in vitamins B and C and also minerals calsium, iron, magnezium and fosfor. They are rich in high antioxidant activity compounds such as phenolics and anthocyanins. These fruits are also used in food, cosmetics and drug industry as natural colorants. They are processed to juice, yoghurt with fruit and beverages such as sherbets especially known traditional and consumed in Izmır / Turkey. The objective of this study is; determining and comparing the antioxidant properties of pasteurized black mulberry and huckleberry sherbets which are processed with the same processing method. For this aim they are analyzed for the total phenolic, anthocyanin, and antioxidant activity contents per 2 weeks during 2 month of storage. Results show that black mulberry fruit has higher antioxidant activity with the significant content of phenolic and anthocyanin compounds compared to huckleberry fruit. Keywords: Black Mulberry, huckleberry, sherbets, antioxidant activity, phenolic content, anthocyanins. 231 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Cold- And Hot Clarification Methodson the Turbity and Anthocyanins of Pomegranate Juice Buket Orhan1, Meltem Türkyılmaz2, Betül Erkan Koç3, Mehmet Özkan1 1 AnkaraUniversity, Faculty of Engineering, Department of Food Engineering Dışkapı 06110, Ankara, Turkey 2 Directorate of Health, Culture and Sport, AnkaraUniversity Dikimevi, 06590 Ankara, Turkey 3 Turkish Statistical Institute Çankaya, 06100 Ankara, Turkey [email protected] Abstract This study was undertaken to investigate the effects of cold- and hot clarification methods on the turbidity and anthocyanin content of pomegranate juice (PJ). Low turbidity and low anthocyanin loss are considered as the major indicators of effective clarification of PJ. Hot-clarification, commonly preferred clarification method by the PJ producers, was carried out with 0.2 g/L bentonite, 0.05 g/L gelatin and 0.8 mL/L kieselsol at 50oC, while cold-clarification was performed with only 0.4 g/L gelatin at 4oC. Since pomegranates contain insignificant amount of pectin, no depectinization was applied to PJ samples. The effect of gelatin concentrations (0.2 g, 0.4 g and 0.6 g/L) used for cold clarification was also investigated. Increasing the gelatin concentration increased the monomeric anthocyanin losses (r=– 0.908). Moreover, although lower turbidity was achieved with 0.6 g/L gelatin, the stiffer sediment was observed with 0.4 g/L gelatin in cold-clarification. Therefore, cold-clarification was carried out with 0.4 mg/L gelatin. The turbidity of hot- and cold-clarified PJ samples was 101 and 28 NTU, respectively. Cold-clarification caused 9.8% loss in monomeric anthocyanin content, while the loss was only 4.4% in hot-clarification. The main reason for lower loss of anthocyanins in hot-clarification would be attributable the use of bentonite which supplies metal ions (Al, Mg, Fe). As a result, copigmentation between anthocyanins and metals may have led to higher color stability and intensity in hot-clarified PJ. If turbidity is the main concern, then cold-clarification should be chosen. For low anthocyanin loss, hot clarification with bentonite should be the method of clarification. Keywords: Pomegranate juice, hot-clarification, cold-clarification, turbidity, anthocyanins 232 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Enhancement of Oxidative Stability of Human Milk Fat Analogue with Rosemary Extract Huri İlyasoğlu Department of Nutrition and Dietetics, GümüşhaneUniversity, Gümüşhane, Turkey [email protected] Abstract The aim of this study was to improve the oxidative stability of human milk fat (HMF) analogue with rosemary extract. The HMF analogue was synthesized by lipase-catalyzed interesterification of tripalmitin with extra virgin olive oil and flaxseed oil. The rosemary extract (200 mg/kg) was added into the HMF analogue to evaluate its effect on the oxidative stability. The HMF analogue with rosemary extract (HMF-RE) and control sample (without rosemary extract) were stored at 60 °C for six days, and the peroxide and thiobarbituric acid reactive substances (TBARS) values of the samples were determined at 0, 1, 2, 4 and 6 days. The peroxide value of the control sample slightly increased after a sharp increase at the first day. The peroxide values of the HMF-RE increased from zero to one day, and from two to six days. The HMF-RE had lower peroxide values than the control sample from one to six days. An increase in the TBARS values of the control sample was observed from one to two days and from four to six days. The TBARS values of the HMF-RE increased from zero to one day and from two to four days. The control sample exhibited higher TBARS values compared to the HMFRE. These findings indicated that the rosemary extract may be used to enhance oxidative stability of the HMF analogue. Keywords: human milk fat analogue, rosemary extract, oxidative stability 233 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Investigation the Effects of Storage on the Physical Properties of White Cheese Powder Produced Using Whey and Maltodextrin Zafer Erbay1, Nurcan Koca2 1 Food Engineering Department, Faculty of Engineering and Natural Sciences, Adana Science and TechnologyUniversity, Adana, Turkey 2 Food Engineering Department, Faculty of Engineering, EgeUniversity, Izmir, Turkey [email protected] Abstract Cheese powder is widely used as a food ingredient in a variety of foods. In this study, the effects of storage on the physical properties of cheese powder produced using whey and maltodextrin. White cheese, a traditional Turkish cheese, was used to produce cheese powder. Three separate cheese emulsions were prepared with emulsifying salt at 80 °C in order to form the hot molten slurry and these slurries were spray dried. Besides white cheese powder produced with white cheese, water and emulsifying salts, two different cheese powders using whey and maltodextrin in the product formulations were produced. In one formulation, whey was used instead of water and in the other formulation, maltodextrin was added to the emulsion (30% of total dry matter). It is aimed to improve the physical features of the powder and to reduce the costs by addition of whey and maltodextrin. White cheese powders were stored at 20°C in PET/Al/LDPE packaging and the variation of physical quality characteristics such as free fat content, solubility index, wettability, dispersibility, particle density, bulk density and tapped density were evaluated during 12 months of storage. Results showed that the addition of maltodextrin to the product formulation improved the physical properties of white cheese powder and the main product properties varied slowly during storage. Keywords: Cheese powder, white cheese, maltodextrin, whey 234 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY CheeseCoat Project 1 1 F.Başak Coşkun, 2H. Bysell, 3E.M. Düsterhöft, 4A. Fureby Türkiye Süt, Et, Gıda Sanayicileri ve Üreticileri Birliği2125 Sok. No:6 Eskişehir yolu Çankaya Ankara Turkey 2 YKI, Institute for Surface Chemistry (YKI, Ytkemiska Institutet AB) 3 NIZO Food Research Netherlands 4 SP Technical Research Institute of Sweden [email protected] Abstract The European food industry is under increasing pressure to improve the nutritional quality of their foods not least in the area of saturated fat and trans fat reduction. The CheeseCoat Project, funded by the EU, started work in 2011 with the aim of developing a Mozzarella-type cheese with less than 3% fat marking a significant improvement on the varieties that are currently available. Researchers at NIZO food research have screened >100 different microbial cultures and combinations, using their efficient MicroCheese (Mozzarella) Model. The cultures were compared for acidification, proteolytic capacity and specificty, EPS formation) and eight strains were selected for up-scaling and pilot production. The results showed that starters had good quality, high viable counts and acceptable activity values. Pilot scale procedures for production of 3% fat Mozzarella-type cheese that comprised a cooking-stretching step, or not, was successfully set up. Most favourable adjustments of processing and culture choice resulted in 3% fat cheeses with a moisture/protein ratio closely matching a full fat Mozzarella. The cheeses attained acceptable cold and hot functionality within storage times as short as 4 weeks. The further optimize the low fat cheese’s functionality, a technology for coating the shredded cheese is developed. The oil coating is applied to enhance the melting properties of the mozzarella cheese on e.g. pizza, while adding a minimal amount of fat. Research at SP has demonstrated that the most promising solution is a complex oil-in-water emulsion which has provided positive results on improving the melting quality of the low fat cheese. Keywords: Mozzarella, low fat, oil coating 235 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Yogurt Derivatives Ali Erbili Bodur Biga Vocational College, Canakkale Onsekiz Mart University, Canakkale, Turkey [email protected] Abstract The term of ‘yogurt derivative’ has not yet found a large place in the literature. Yogurt derivative means that products are produced from yogurt. I.e. before the production of those derivatives, yogurt is obtained, then yogurt is converted to these products. Main yogurt derived products produced and consumed widely in Turkey are ayran ( a yogurt drink ), various vegetables yogurt products ( cacık, yogurt with garlic etc. ), fruit yogurt, suzme yoğurt ( filtered yogurt ) and kurut ( dried suzme yogurt ) Those products are produced and consumed traditionally in Turkey except fruit yogurt. Yogurtderived products are also traditionally consumed in Middle Eastern and Asian countries. In these countries, the domestic production methods of traditional foods for centuries have been transferred to children by parents. In this regard, the traditional production method and composition of a fermented product may vary according to countries and regions. Similarly, industrial production methods may vary according to businesses. Ayran production has industrialized at the same rate with yogurt. It can be said that yogurt with vegetables and suzme yogurt are produced with traditional methods in large capacities. In fruit yogurt production, yogurt curd is mixed with fruit products. Fruit yogurt production methods are taken from other countries. Kurut is obtained by dividing of suzme yogurt into small balls and drying them. This is produced and marketed by small businesses. In this study, the traditional and industrial production methods of yogurt-derived products will be described. They will be compared to similar products and their production technologies. Keywords: Yogurt, ayran, suzme yoğurt, vegetable yoğurt, kurut 236 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Some Clues for Modern Butter Industry Ali Erbili Bodur Biga Vocational College, Canakkale Onsekiz Mart University, Canakkale, Turkey [email protected] Abstract Butter is one of the longest shelf lifed dairy products and has a significant share in the world dairy economy. Butter is either consumed as it is or used as an ingredient in other foods. Butter production in creameries has begun at the beginning of the 20th century. Then it began to be produced in a special butter factory. Today, half of the butter produced in the United States and the Eurpean countries are produced in large factories. In developing countries such as Turkey, butter production on an industrial scale is performed in a unit of an integrated dairy plant. Cream is a raw material in butter production. In developed countries, small dairies and factories bring their more cream to butter factory and they don’t make butter. There is no such a market in Turkey. Cream supplying to butter industry is more difficult than supplying of milk to dairy industry. Butter production in a large factory have some advantages on the production in a unit of a large plant. Some omissions can be considered insignificant in small-scale production. But a factory that produce tons of butter daily should consider the finer details. In this study, we will give some clues for modern butter industry about what should be done and what should not. These topics will include: The design of factory building, systematization of production, the properties of cream and its market, applications in production, production of ingredients for intensive users such as restaurants and bakeries, cream products, quality control and analysis, butter for breakfast. Keywords: Cream, butter, butter industry 237 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Milk Processing Techniques to Reduce Cow’s Milk Allergenicity Gülfem ÜNAL Ege University Faculty of Agriculture Department of Dairy Technology [email protected] Abstract Food allergy is a major public health problem all over the world. The most common food allergens are contained in cow’s milk, egg, fish, crustacean\ shellfish, peanuts, soy, nuts and wheat. Although cow’s milk is a high nutritious food, cow’s milk protein allergy is the most prevalent allergy for infants or young children. Many infants present skin, gastro-intestinal, respiratory and systemic anaphylactic symptoms of cow’s milk protein allergy. Although this allergy can be outgrown in the first year of life, small percent of these children remain allergic. Among milk proteins, β-lactoglobulin, α-lactalbumin and caseins are the main allergens in cow’s milk; other proteins, such as bovine serum albumin and even lactoferrin are also potential allergens. Strategies for prevention and management of milk allergy rely on complete elimination of milk consumption. However, the elimination of cow’s milk protein will cause a nutritional inadequacy and may influence the growth of infants and children. Recent studies have focussed on new milk processing technologies such as heat treatment, glycation reaction, high pressure, enzymatic hydrolysis and lactic acid fermentation. In addition, regulation and optimization of these processing conditions have importance in order to reduce cow’s milk protein allergenicity. Keywords: cow’s milk protein, allergen, milk processing 238 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Novel Technology for Improving Yoghurt Texture: Ultrasonication Gülfem ÜNAL EgeUniversity Faculty of Agriculture Department of Dairy Technology [email protected] Abstract Acid milk gels such as yoghurts are widely consumed worldwide, mainly due to their nutritional benefits and convenience. Consumers prefer a yoghurt structure with a smooth textural character in the mouth during consumption, as well as low tendency to serum separation during storage. Such characteristics are promoted by heat-induced protein denaturation, producing a three dimensional gel network capable of holding a serum phase, and homogenisation step. To obtain high quality food, many new technologies have been examined in recent years. One such technology which has benefit in the manufacture of cultured milk products, such as yoghurt, is ultrasonication. Ultrasonic processing generates sound waves having frequency that exceeds the hearing limit of the human ear (~20 kHz). This process can be employed in dairy products for homogenisation of milk, inactivation of bacteria and enzymes and also can be combined with heat to denature certain enzymes and whey proteins in milk. Therefore, it can be said that ultrasonication offers the possibility of combining homogenisation and pasteurisation of milk in a single operation prior to inoculation with starter culture. The main effects of ultrasonication on milk chemistry have been reported as to moderate whey protein denaturation and a large reduction in fat globule size. It also has showed an improved texture of especially low-fat and full-fat yoghurts at laboratory scale. Keywords: yoghurt, texture, ultrasonication 239 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Somatic Cell Levels on Enzymatic Antioxidant Capacity in Bovine Milk and Cream Rouzbeh Motamed1,Hamid Ezzatpanah2, Masoud mashhadi akbar Boojar3, Mohammad reza Saiedi1 and Elnaz Khaleghkhah2 1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran, [email protected] 2 Department of Food Science and Technology, Science and Research Branch of Islamic Azad University, Tehran, Iran 3 Department of Biology, Faculty of sciences, Kharazmi University, No: 49, Mofateh Avenue, P.O.Box: 15614. Tehran. Iran. Abstract Bovine mastitis, a major disease affecting dairy cattle worldwide, results from the inflammation of the mammary gland and leads to reduction in milk production, increase in milk somatic cell count(SCC) and milk compositional changes. The severity of the inflammation can be classified into sub-clinical and clinical forms. In case of sub-clinical mastitis because of not having any specific symptoms in milk related to the infection, unlike clinical mastitis, the diagnosis of the disease is difficult. Oxidation is one of the most important reactions in milk, which affects the milk quality. Milk contains several antioxidant enzymatic systems: Superoxide dismutase, Catalase and glutathione peroxidase that protect milk from oxidation. The aim of this project is to study the effect of subclinical mastitis on milk and cream antioxidant enzymatic systems. Milk samples were categorized in 3 groups; low (lower than200000 SCC per ml), medium (between 200000 to 800000 SCC per ml) and high (more than 800000 SCC per ml) somatic cell count. The mixed level was also prepared with mixing of low, medium and high levels (one third of each). Using a separator, the cream was separated from the skim phase. Spectrophotometric methods were used for the determination of Superoxide dismutase, Catalase and glutathione peroxidase content of milk and cream samples. The results showed that elevated SCC is associated with increase in the Superoxide dismutase, Catalase and glutathione peroxidase amount of milk and also cream as a kind of answer to oxidative stress in case of the disease. Keywords: Somatic cell count, Oxidation, Superoxide dismutase, Catalase and glutathione peroxidase. 240 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Sensory Evaluation of Strained (Torba) Yoghurt with Improved Functional Properties by the Addition of Some Medicinal and Aromatic Plants Özge Yıldız1, Özer Kınık2 , Ceylan Büyükkileci1 1 2 Aegean Agricultural Research Institute, Menemen, Izmir; EgeUniversity, Department of Dairy Technology, Bornova, Izmir; [email protected] Abstract Consumers have begun to place greater emphasis on consuming more nutritious foods in order to maintain the quality of their lives in recent years. Thus, the production of foods that are nutritious, functional and providing positive benefits to consumer health has become a vastly growing industry worldwide. Medicinal and aromatic plants are promising constituents that may be added to several food products in protecting and maintaining health of consumers. Functional properties of strained (torba) yoghurt, produced from cow milk, will be improved by the addition of medicinal and aromatic herbs, namely thyme (Origanum onites L.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), and mint “Mentha piperita L.”). A pre-study was conducted to determine the acceptable amounts of these plants with the aid of sensory analysis. These results were used to estimate the effects of these medicinal and aromatic plants on appearance, aroma, taste, and overall acceptability of functionally improved yoghurt samples. Concentrations of each plant tested were 1.5-6% and 1.5% was determined to be the most acceptable among all for each of the plant. Results obtained in this preresearch will be used in further studies examining the physical, chemical and rheological properties of functionally improved strained yoghurts and the viability of microbial cultures added to them. Keywords: strained yoghurt, probiotic, medicinal and aromatic plants, functional foods 241 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Milestone Equipments that Make Dairy Industry One of the Biggest Global Food Industry Ali Erbili Bodur Canakkale Onsekiz Mart University, Biga Vocational College, Çanakkale, Turkey [email protected] Abstract Dairy industry is one of the important sections of food industry. Factory size and capacity expansion in dairy industry is directly related to the investment on the machanic tool. Today, the industry has progressed so much in the use of the machine that the composition of produced milk is not equal to the composition of raw milk. Criteria such as effectiveness, productivity, safety, quality, large capacity and new product acquisition are first class topics in dairy industry processing operations. Thus, equipments that perform these functions are versatile and expensive. Businesses that have capital have been grown by investing on equipments. The second group of businesses tried to increase their capacity by combining their capitals. The third group of businesses which could not do both of these achievements have been closed. Although significant increases in milk processing capacity have been seen in the last two decades in the United States and European countries, the number of factories have been decreased. In our study, the main equipments that provides a major contribution to the dairy industry will be described. Importance of these equipments may vary according to the people. The main factors on our selections are: To reveal a new product, having a large capacity and allowance to automation. In this case, the main equipments are evaporators, mixers, separators, spray dryers, membran filtration equipments, continuous ice cream mix freezers, heat exchangers and continuous churning machines. The second important machine groups according to our criteria are homogenizers and deaerators. After giving some information about these equipments, innovative studies on them will be explained. Keywords: Dairy industry, main equipments, innovative production, large capacity, automation. 242 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY 243 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Specific Applications in Yogurt Production and Their Interpretations via Microbiology Ali Erbili Bodur Canakkale Onsekiz Mart University, Biga Vocational College, 17200 Çanakkale, Turkey [email protected] Abstract Because all constituents of milk are used in yogurt production, yogurt is a cost effective and environmentally friendly product. Industry uses the most economic production way with regarding the public health and obeying the laws. Yogurt production is a microbiological process. Yogurt factory could be imagined as a large microbiology laboratory where microorganisms are produced. Industrial production of yogurt no longer follow the same way with traditional methods. Small errors may cause significant losses in the large-capacity production. Large and small factories also may not follow the same method in production. Advanced industry may use different choices in a production stage and sometimes a very specific application may be used. Fort his reason, different applications may be occured. Here, a specific application other than general practices or different applications in the same stage of production are meant by the words of ‘specific application’. The major forms of applications encountered in yogurt production are production of raw milk in its own farm, some regulations to the factory building, standardization of milk, the production of starter culture, the use of additives, packaging of yogurt and storage of raw milk and yogurt. After these applications are considered individually, related issues will be interpreted via microbiology. Keywords: Yogurt, specific application, industrial microbiology 244 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Technological Advances and Trends in Cheese Emrah Baladura, Bedia Şimşek Süleyman Demirel University, Engineering Faculty, Department Of Food Engineering [email protected] Abstract Cheese production in the world has more than doubled over the last 25 year. As a result, to handle the large amounts of milk cheese in tank size and design changes are necessitated. Special cheeses including cheese made from sheep, goat, and organic milks has been increased interest. Also, processing of whey into various components has become routine. Material changes in the production of cheese along with the reduction in production time and in need of a reliable starter activity has brought to be held. Due to changes in the genetics of microorganisms based on fermentation was achieved widespread use of chymosin.Injection of starter bacteria in bacteriophage resistance showed improvement. The future use of genomics in cheese biochemical and microbiological reactions will play a major role in our understanding. Cheese texture and functionality to determine the need to understand the molecular interactions. By the use of functional food ingredient will continue to be formed of different types of cheese. Through process control in the composition to make the consistency of cheese products are being developed.Unique taste profile or additional use of microorganisms to produce quality cheese now has gained universal acceptance. Keywords: Technology, Trend, Cheese 245 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Potential Applications of Camel Milk in Food Industry: From the Studies of Physicochemical Properties and Functionalities Alyaa Homoud, Lydia Campbell and Peter Morris Heriot watt University, United Kingdom [email protected] Abstract Dairy products are widely used in food industries, not only because of their abundance of nutrients, but also the unique texture and structure they provide to the food systems. There have been a number of food products made from cow, soya, and goat milk. However, applications of camel milk have not drawn many attentions, even though the camel milk is not less nutritional than bovine milk. The aim of this study is to explore the camel milk physicochemical properties, such as glycation degree and changes in sulfhydryl group under different heat treatments (60, 70, 80 and 90 oC) and pH values (4.6 and 7). It is found that camel whey proteins are easier to denature and glycate under heat treatment than bovine whey proteins at the pH of 4.6. However, bovine milk exhibits higher glycation levels than camel milk, which could be due to the lack of κ-casein in the latter. The number free SH groups of camel whey proteins is unchanged during heating at the pH of 4.6, but significant decrease is observed for those at the pH of 6.5, indicating that high pH values favor the gelation of the camel whey. In addition, emulsions made from camel milk display more stability, higher viscosity and smaller particle size of the droplets than those from bovine milk, which is supposed to be due to easier unfolding of camel whey proteins at the interface. Heat treatments have been found to improve the functionalities of both bovine and camel whey proteins, especially the latter, whose structure exhibits more temperature sensitivities. There is no significant difference observed in the structural properties between bovine and camel whey proteins, such as the number of free SH groups, at low pH (4.6), indicating the potential of producing yogurt from the camel milk. Moreover, the advantages of the functionalities of camel whey proteins over the bovine whey proteins, such as the improved emulsion stabilities, obviously extend the potential applications of camel milk in food industry. 246 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evolution of Tree Different Screening Tests for the Detection of Beta- Lactams in Milk Production Chain 1 Seyed Mohammad Mousavi, 1Gholamreza 2Jahed Khaniki, 2Soheyl Eskandari, 2Soudabeh Shahsavari Moghaddam, 2Mahdieh Abbasi and 2Abbas Najafpourkhadem 1 2 Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran Food and Drug Control Laboratory and Research Center Islamic Republic of Iran [email protected] Abstract Despite of useful information on important Factors of screening tests for the detection of drug residues in milk, the choice of an appropriate test seems to be confusing. The aim of this study was to assess tree different screening tests for detection of beta-lactams including Copan, MRL Beta-lactam and lactic coagulation test to select one in compliance with production chain. Blank milk Samples were added with different concentration of tree Beta lactams including penicillin, amoxicillin, ampicillin and examined then by all tree tests. Both Copan milk and MRL-beta lactam tests were easy to use and sensitive to mentioned beta-lactams at or below the maximum residue limit (MRL) established by European Union, but lactic coagulation test were not able to detect them at or even exceeding the safe level of MRL. Copan test was also easier to interpret and less expensive while the results of MRL Beta-lactam were obtained in a short time. Depend on purpose, Both Copan and MRL- Beta lactam tests can be applied as screening test for the detection of beta lactams in raw milk. Keywords: Beta- lactam, screening test, milk 247 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Rosehip Powder on Oxidative Stability of Cooked Meatballs Huri İlyasoğlu Gümüşhane University, Gümüşhane, Turkey [email protected] Abstract The aim of this study was to evaluate the effect of rosehip powder on the oxidative stability of the cooked meatballs during the refrigerated storage. The effect of three concentrations (1, 2 and 4%) of the rosehip powder on the oxidative stability of the cooked meatballs was investigated after 0, 3, 6, 9, and 12 days of storage at the refrigerator. Thiobarbituric acid reactive substances (TBARS) values of the cooked meatballs were determined to assess lipid oxidation. The sensorial analysis was performed to evaluate the effect of addition of the rosehip powder on the sensorial properties of the meatballs. The cooked meatballs including 2% of the rosehip powder exhibited lower TBARS values than the control samples at the 12th day of the storage (p<0.05). The sensorial properties showed no significant difference among the samples (p>0.05). These results indicated that the addition of the rosehip powder might improve the oxidative stability of the meatballs. Moreover, it had no negative effect on the sensorial properties. It can be interpreted that the use of rosehip powder may be proposed to retard lipid oxidation in the meat products. Key words: rosehip powder, meatballs, oxidative stability 248 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Pomegranate Peel Extract on Microbial and Oxidative Quality of Beef Meatballs Ayla Soyer1, Hazret Özdemir2 , Şeref Tağı1, Mehser Turan1 1 Food Engineering Department, AnkaraUniversity, Ankara, Turkey 2 Meat and Milk Institution, Ankara, Turkey [email protected], [email protected], [email protected], [email protected] Abstract The antioxidant and antimicrobial effect of pomegranate peel extract (PE) was investigated in meatballs during refrigerated storage at 4oC. Concentrated lyophilised water extract of pomegranate peel was incorporated into freshly minced beef meat at 0.1%, 0.2% and 0.3% concentrations and compared with 0.01% BHT and control (without any antioxidant). PE showed significantly higher (P<0.01) antioxidant activity than BHT. PE at concentrations of 0.2% and 0.3% had an antimicrobial activity against Staphylococcus aureus while it was ineffective against Escherichia coli O157:H7, Salmonella Enteritidis, Listeria monocytogenes and some other spoilage microorganisms. The growth of total viable counts in meatball was significantly (P<0.01) suppressed by PE addition compared to control and BHT samples. The numbers of Enterobacteriaceae, yeast and moulds were lower in PE samples than in control samples during 6 days of storage whereas those of lactic acid bacteria and staphylococcus-micrococcus were not different. Considering microbial and sensory properties, control and BHT treated samples were not acceptable after 3 days of storage while PE treatment at all concentration extended shelf life up to 5 days. Increasing the concentration of PE significantly (P<0.01) retarded lipid oxidation in meatballs to much greater extent than BHT and control samples. Addition of PE to meatballs did not affect any of sensory attributes. As a result, PE, which is a by-product of pomegranate juice processing, can be used to extend shelf life of meatballs. Keywords: Pomegranate peel extract, antioxidant activity, antimicrobial activity 249 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Lactic Starter Cultures Used in Fermented Meat Product “Sucuk” Yasemin Çelebi Sezer, Özge Süfer Food Engineering Department, KorkutAtaUniversity, Osmaniye, Turkey [email protected], [email protected] Abstract Sucuk, which is consumed widely and caresively, is a fermented traditional meat product. It is known that sucuk has been produced in many plants in Turkey without using starter cultures. This situation affects maturation period negatively, thus favoured taste and aroma cannot be obtained. Many researchers think that starter cultures should be used in order to produce a well qualified sucuk. Starters in fermented meat products have been using on the purpose of safe food production, inhibition of microorganisms which causes deterioration, prevention undesirable changes in taste and aroma and obtaining preferred texture and colour. Lactic acid bacteria has been the most popular group for many years in point of food safety and quality. Lactic acid bacteria that can be used as starter are gram positive (+) and catalase negative (-) such as Lb. plantarum, Lb. sakei, Lb. curvatus, Lb. pentosus, P. acidilactici and P. pentosaceus which have smooth or folded, long and rod shape and forms no spore. For this purpose, the most favourite species are Lb. plantarum, Lb. sakei and Lb. curvatus species. Fermentation are successfull and effective by using these indicated bacteria. Increment of usage potential of lactic starter culture will influence sucuk quality positively in coming years in Turkey. Keywords: Sucuk, fermentation, lactic acid bacteria, starter culture 250 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Sorption Behavior of Pastırma Elif Aykın, Sultan Arslan, Mustafa Erbaş AkdenizUniversity, Engineering Faculty, Food Engineering Department Antalya 07058 Turkey [email protected] Abstract Sorption isotherms are curves describing the relation between moisture content of foods dry matter and its correspondent equilibrium moisture content at a constant temperature, m=ƒ(aw). Sorption isotherms are important in food aspect to specifying the conditions of storage and stability, packaging, drying process, predicting shelf life and understanding the physicochemical changes providing of dried foods. Pastırma is a traditional Turkish meat product. It is produced from different muscles though curing, pressing, drying and covering with some spices mixture as named çemen. In this research, isopiestic method was used to determine sorption behavior of pastırma. Two different pastırma sample slices (1mm) produced from entrecote and rump were kept in seven saturated salt solution provided different relative humidity (NaOH 8.20%, MgCl2 33.07%, K2CO3 43.16%, KI 68.90%, NaCl 77.47%, KCl 85.11% and K2SO4 97.30%) on 20°C for 4 days. In the determination of sorption isotherms, pastırma samples were used as is. About 4 g samples containing small glass dishes put into desiccators and their weight changing controlled every day to determine equilibrium time. Obtained data were evaluated aspect to two different sorption equations, BET and GAB. It was determined that the sorption isotherms pastırma samples were nearly linear shape between type II (S-type is typical for polymers) and type III (J-type is typical for salt and sugars). It could be sourced from pastırma composition because it has got high ratio polymers as a protein and salt as a NaCl. BET equation constants C and m0 were 9.15 and %19 for entrecote and 10.49, %13 for rump respectively. GAB equation constants were C, k and m0 were 9.60, 0.44 and %33 for entrecote and 6.38, 0.67 and %21 for rump, respectively. It was evaluated that BET and GAB equations can be used to calculate for monolayer water content (m0) of pastırma because equations constants C were calculated between 1 and 200 and k constant of GAB equation was calculated lower than 1. Entercote pastıma’s m0 values were higher than rump pastırma according to both of equations. It might be reasoned that entrecote pastırma has got thinner filament than rump since thinner filament could adsorb more water because of larger surface same dry matter. Conclusion, if both of pastırma’s moisture content lower than %38, they can be stored safely independent antimicrobials in selling office because its water activity will be lower than 0.70 as critical value for microbial activity. Keywords: Pastırma, Sorption, GAB, BET 251 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Liquid Flavouring From Anchovy (Engraulis Encrasicolus) Berna KILINÇ, Volga Can ŞAHİN Ege Üniversitesi Su Ürünleri Fakültesi Avlama ve İşleme Teknolojisi Bölümü, 35100, Bornova-İZMİR [email protected] Abstract Anchovy (Engraulis encrasicolus) is a mostly harvested species from Black Sea. This species is also the most popular of the marine species consumed in Turkey. It is mainly preferred to be consumed as fresh, still there are many traditional and international processed forms of anchovy available in the market and is also the main source for fish flour. One of the cooking processes is to boil the anchovy fillet in a pot full of water. This process makes the fresh meat to emit it's omega rich oil and idiosyncratic flavor and scent to water. Considering this, the formed liquid itself is anticipated to be quite beneficial in aspect of nutrition. Hence, consuming this secondary nourishment shall bring nothing but benefit. In this study, liquid flavoring from anchovy were made and conserved in a bottles. It is specially convenient to use as flavoring liquid, however, it can be used for other cooking purposes. The product was monitored using microbiological test techniques (total mesophilic, psychrotrophic, yeast, mould, Enterobactericeae, coliform, lactic acid bacteria, Staphylococcus, Micrococcus) routinely for setting the proper shelf life of the liquid anchovy flavoring. Afterwards, the spoilage bacteria species were identified. The shelf life of liquid anchovy flavoring could be extended by pasteurization. The spices could be put into the liquid anchovy flavoring to be gained different tastes. Keywords: Anchovy, liquid flavoring, processing, microbiology, identification 252 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Safety of Fish Products in Lithuania: Assessment of Histamine Levels Zaborskiene G.1, 2, Garmiene G. 2, Salaseviciene A. 2, Kabasinskiene A.1, Sekmokiene D1. 1 Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality; 2 Food Institute of Kaunas University of Technology [email protected] Abstract The objective of the research was to assess histamine level and relationship with number of microorganisms, sorbic and benzoic acids in fish and fish products (total 146 samples) purchased in supermarkets of Lithuania. Histamine, sorbic and benzoic acids’ levels were determined by high performance liquid chromatography, microbiological inexes were examined using internationally recognised ISO based methods. Histamine levels in 16% of analyzed salmon samples exceeded the limits defined in Regulation (EC) 2073/2005. Higher amounts of sorbic and benzoic acids in the products were associated with lower amounts of biogenic amines. Yeast count was positively correlated with the level of histamine, R = 0.737. Histamine levels in salmon varied from 5.00mg kg-1 to 240.78mg kg-1, in herring - from 5.00 mg kg-1 to 177.45 mg kg-1, in mackerel - from 5.00 to 102.50 mg kg-1. The average levels of determined histamine in fish products were significantly higher than in fresh fish (p<0.05). The highest levels of histamine were detected in herring products, yet they varied from 6.09 mg kg-1 to 177.45 mg kg-1 although the mean value was 59.89±25 mg kg-1. The smallest quantities of histamine were found in fermented fish products; slightly higher amounts, in salted dried fish, and the highest levels of histamine in cold and hot smoked fish. Considering the safety of fish products in relation to histamine content, herring products are the least safe as there were significantly higher levels of histamine (p<0.05) in these products than in other analyzed products. Keywords: histamine, yeasts, fish 253 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Physicochemical and Microbiological Evaluations of Meat-Balls Produced with Adding Anthocyanin During Refrigeration Melek AYRI, Yasemin YURT, Ferhat İBİŞ, Ümran ÇİÇEK, Şeniz KARABIYIKLI, Nilgün ÖNCÜL, Hande CEVAHİROĞLU GaziosmanpaşaUniversity, Faculty of Engineering and Natural Science, Department of Food Engineering [email protected] Abstract Nowadays, the positive contribution of the anthocyanins to health is one of the most popular trends. In this study it was aimed to develop the functional properties of meat products by adding anthocyanin extracts and to detect the effect of anthocyanin on meat-balls during refrigeration for 7 days. The meat-balls were produced with adding different concentrations of anthocyanin (0.5 and 1%) and also control group were analyzed at the beginning (day 0) and at the 1st, 4th and 7th days of the refrigeration. The pH, titratable acidity (TA), water activity (aw), color (L*a*b*) and free fatty acidity (FFA)analyses were applied to investigate the physicochemical evaluations. While the addition of anthocyanin did not affect the pH, TA, aw and FFA values of meat-ball samples, L* and a* values were showed increases as a result of utilization of anthocyanin. Total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), yeast and mould (Y&M) analyses were performed to detect the microbiological evolution of the meat-balls during refrigeration at the same sampling periods. TMAB and TPAB count results of the control samples were increasing while the anthocyanin added ones nearly stable. However there were no sifnificant difference between the Y&M count results of the control samples and anthocyanin added ones. The results showed that the microbiological profile of the samples correlated with anthocyanin concentration. However, the effect of different concentrations of anthocyanin should be treated and all the combinations should be supported with the results of sensory test. Keywords: Meat-ball, anthocyanin, microbial quality, physicochemical properties. 254 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Sensory Quality and Nutritional Value Fish Balls Prepared from Comber (Serranus cabrilla), Thomback Ray (Raja clavata) And Piked Dogfish (Squalus acanthias) Fikret ÇAKIR, Lütfiye AYKURT, Abdullah Çağrı Özer, Fatih EKER Çanakkale Onsekiz Mart Üniversitesi Faculty of Marine Sciences and Technology [email protected] Abstract This study have been realised for determination of nutritional value and sensory quality and also in order to gain the consumption obtained product which made fishball from piked dogfish, thomback ray and comber which are fish species that not consumed too much in our country. İn this study, fishes primarily were minced and than bread crumbs for meatballs mix, parsley, onion, scallions, red pepper, black pepper, cumin, salt, egg yolk and garlic were added frying process has applied prepared the dough meatball by shaping. Analysis of nutritional value has been carried out in fresh meat, dough fishball and fried fishball according to obtained analysis findings of nutritional value moisture content has decreased in fresh fish meat, dough fishball and fried fishball of each of the three fish species. Protein values have slightly increased in each of the three fish species. Also fat and ash values have been significally increased after frying process. According to the results of sensory analysis piked dogfish fishball and thomback ray fishball were evaluated as ''very good quality'', comber fishball as '' good quality''. The most favourite group was noted as thomback ray fishball by panelist. As a result, in this study used three species of fish can be evaluated as fishball and can be used as a novel product in catering technology. Keywords: Fishball, comber (Serranus cabrilla), thomback ray (Raja clavata), piked dogfish (Squalus acanthias), sensory analysis, nutritional value. 255 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Qualities of Nutritional Value and Sensory Rainbow Trout (Oncorhynchus mykiss) Fillets Prepared by Using Different Coat Material Fikret ÇAKIR, Fulya BÜYÜKKEZER, Fatih EKER, Abdullah Çağrı ÖZER Çanakkale Onsekiz Mart Üniversitesi Faculty of Marine Sciences and Technology [email protected] Abstract This study has been done for determination of nutritional value, chemical and sensory quality in occuring products which as a result of frying after coating with different formulations of rainbow trout that filleted and protected at -18°C and providing from a private company located in Bilecik. Coated and fried fresh rainbow trout meat's humidity rate has counted as by 69,58%, on the other hand, when coated productions has fried, the humidity range has decreased slightly to 56,96%. Due to applied frying process to productions, humidity rate has declined protein, (in fresh rainbow trout 21,63,in fried productions 25,60) fat and ash rates have increased therefore, nutritional value has also increased accordingly. As a result of assessment productions by sensory, the most popular has been chosen vegetable diet among the formulations. The marine group and the onion-garlic group have not been interested in too much by panelists because of the high density of spices and giving a feeling of dryness in mouth. As a result, all productions that prepared have high level of nutritional value. Especially, vegi-rainbow trout fillet; due to its own smell, liquidity, fat level, spiceness and flavor, it is the most liked by panelist. They also recommended that if this production has introduce to market, it would be caught a good amount of popularity. Keywords: Coat Material, Rainbow Trout (Oncorhynchus mykiss), Nutritional value, Sensory quality. 256 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Causes of Poultry Carcass Condemnation and Its Direct Financial Losses in 28 Abattoirs of TehranProvince, Capital of Iran, Iran (2009-2011) Fatemeh Gholami, Ali Khanjari, Saied Bokaie and Afshin Akhondzadeh Basti Department of Poultry Disease, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran [email protected] Abstract Background: The causes of poultry carcass condemnation are classified into two categories: the causes that took place at the farm and the other ones that occurred during the poultry transportation to abattoirs or the process of slaughtering. Methods: Gathered data from 28 abattoirs of Tehran province from march 2009 to march 2011, including the total number of chicken slaughtered, total number of condemnation rate (TCR) and number of those condemned for specific conditions were used as a source for this survey. The direct economic losses due to poultry carcass condemnation were calculated by the following formula, and procedure: DFL= C × P × W. Where: DFL-Direct Financial Loss; C-Number of Condemned poultry carcass; P-Average poultry carcass Price (USD/Kg); W-Average poultry Weight (Kg). Results: A total of 214,997,429 birds were slaughtered at Tehran province abattoirs from 20 March 2009 to 20 March 2011. This survey revealed that the total rate of carcass condemnation was 0.33%. Average annual direct economic loss due to bird carcass condemnation was estimated to be 1,621,605 USD. Cachexia significantly (p<0.05) lead to carcass rejection and was the most prevalent reason (46.57%) for poultry carcass condemnation in these 2 years. The rejection rate for bruising and overscalding was recorded 7.36 and 4.1 % of total poultry carcass condemnation in this period. Conclusion: To conclude, most of the poultry carcass condemnation is due to disease occurrence, therefore farmers and responsible authorities should pay more attention to avoid incidence and spread of disease. Causes such as bruising and over scalding can be minimized by more accurate handling and slaughtering procedures. Keywords: poultry meat, abattoirs, financial losses, risk assessment, Iran. 257 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Dry Aging Process of Meat Gulen Yıldız Turp and Meltem Serdaroglu Ege University Engineering Faculty Food Engineering Department Izmir 35100 Turkey [email protected] Abstract Beef aging is widely used by the meat industry to improve tenderness, resulting in a more homogeneous and acceptable product for consumers. The two most common forms of aging are dryand wet-aging. Wet aging refers to extended storage of meat in vacuum-sealed packages at refrigeration temperatures. Since the introduction of vacuum-packaged boxed beef, wet aging has continued to be the most commonly used by industry aging system due to its increased ease and flexibility of storage. Dry-ageing is a traditional method of ageing beef, that involves direct exposure to air-flow and humidity in a cooler cabin for a variable number of days followed by the trimming of meat prior to cooking. This practice is a costly procedure because of decreased yields due to greater weight and trim losses compared with vacuum aging of meat. Many upscale restaurants serve dry-aged beef. Presumably, dry-ageing enhances flavour attributes of meat by surface desiccation to increase and modify fatty acid content and other organoleptic molecules. Post-mortem proteolytic degradation of muscle occurs as part of cellular death and meat aging process, resulting in the production of protein fragments. Different pH decline rates under various carcass chilling temperatures in early post mortem muscle affect ‘ageing potential’ by impacting activities of proteolytic enzymes (such as m and µ-calpain and/or cathepsins) contributing to protein degradation, which can eventually influence tenderness development. Despite research in wet- versus dry-aging within recent years there is still a need to understand the complex flavor profile and tenderness of dry-aged meat. Keywords:dry age, meat, tenderness, flavor 258 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Monitoring the Evolution Kinetics of Post Mortem pH in Poultry Breast According to Three Modes Slaughter Ala Eddine Derrardja, Ameni Harkati, Bilel Latreche and El-Hocine Siar Institute of Nutrition and Food INATAA, Constantine University, Algeria [email protected] Abstract The pre-slaughter period is a source of stress for the animals. Certain behavioral and physiological responses related to the pre-slaughter conditions affect the well being of the animal and therefore they have an impact on the metabolism ante and post mortem, mainly on the post mortem pH evolution of the meat. The purpose of this study was to investigate the effect of pre-slaughter rest on the kinetics of the post mortem pH. Our study is done on a batch of nine chickens of the strain, ISA 15, divided into 3 groups, they differ in the pre-slaughter rest period (without rest, one hour of rest and two hours of rest), where we tried to evaluates the evolution kinetics of post-mortem pH in poultry breast with a special meat pH meter (HANNA, HI 99163). Our results shows that the pre-slaughter rest affects significantly (<0.05) the evolution kinetics of post mortem pH, where the carcasses were observed with a slightly higher ultimate pH, 6.02 for chickens without rest, however the ultimate pH was in standards, 5.80 for chickens enjoying a rest of 1 h or 2 h. A rest period of one hour is sufficient to keep the ultimate pH in the range of standards. The appearance of the carcasses with a high ultimate pH does not depend on a single cause, but the accumulation, before the slaughter of multiple factors, and nothing allows to correct the final pH of the carcasses better that a rest period before slaughter. Keywords: poultry breast, pre-slaughter rest, ultimate pH 259 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of Nutritional Value, Sensory Quality and Colour Change With Computer-Based Image Analysis Technology of Anchovy (Engraulis engrasicholus) Marinades Prepared with Different Cooking Techniques Fikret Çakır, Ebru Ak, Hatice Cansu Vural, Abdullah Çağrı Özer and Zayde Alçiçek Çanakkale Onsekiz Mart Üniversitesi Faculty of Marine Sciences and Technology [email protected] Abstract This study has been realized in order to specify nutritional value, sensory quality and colour change of anchovy marinade prepared and cooked in five different formulations with vinegar, vegetable and spice mixture. Anchovies divided into five different groups and group1 was prepared with acetic acid and salt solution (AAS), group 2; with lemon vinegar and salt solution (LVS) group, group 3; with grape vinegar and salt solution (GVS), group 4; in mixture solution of lemon vinegar, thyme, black pepper, salt, onion, parsley and garlic (LVVSa), group 5; in mixture solution of thyme, salt, bay leaves, onion, parsley and carrots (LVVSb). Fish-solution ratio was adjusted as 1/3. Fish samples were cooked 10 minute in prepared solutions. Analysis of nutritional value and sensory quality of fishes were carried out by cooling after cooking process. Humidity rate was determinated as 75,53% in fresh sample. However after the cooking process humidity rates were specified as 67,11% in AAS, 65,53% in LVS, 65,49% in GVS, 64,64% in LVVSa, 69,65% in LVVSb. Depending on water loss protein rate (16,32% in fresh anchovy) has reached values between 19,09% - 21,85% in cooked marinates. Also again depending on water loss fat and ash values (respectively 5,23% and 2,51% in fresh anchovy) has showed increasement and reached the values between 7,08% - 10,09% for fat, 3,98% - 5,04% for ash. Besides, in sensory analysis assessments AAS as 3.49 (good) score, LVS 3.67 (good) score, GVS 3.07 (middle) score, LVVSa 3,90 (good) score, LVVSb 4,26 (very good) were scored. Also colour analysis has been realized with computer-based image analysis technology and shown an insignificant difference values L * a * b between groups. As a result, solutions used in the applied cooking process have been caused specific changes on flavor of anchovy. Nutritional value of product increases depending on applied cooking process. and as for sensory assessment, marinates cooked with only water, salt, vinegar (GVS, AAS, LVS) were liked less than marinates added spices and vegetables (LVVSa, LVVSb) and the most liked marinate group was determinated as LSSb marinate. This study showed that anchovy marinates can be assessed as an alternative product in form of cooked marinate apart from cooled marinate. Following studies must be intented to determination of shelflife by developing product formulations. Keywords: Anchovy (Engraulis engrasicholus), Cooked marinate, Nutritional value, Sensory quality, Computer-Based Image Analysis 260 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production of Bacterial Cellulose and Use in the Food Industry Esra Topaloğlu1, Melih Güzel2, Özlem Akpınar3 1: GaziosmanpaşaUniversity, Faculty of Natural Sciences Engineering, Department of Food Engineering 2: GümüşhaneUniversity, Şiran MustafaBeyazVocational School, Dept. of Food Technology 3: GaziosmanpaşaUniversity, Faculty of Natural Sciences Engineering, Department of Food Engineering Abstract Cellulose is a polymer which is a structural component of the primary cell wall of plants and it is widely used in different industry. Bacterial cellulose (biocellulose or microbial cellulose) is an extracellular polymer that produced by microorganism. Different bacteria can produce a bacterial cellulose with high yield and purity such as Acetobacterxylinum sp. Achromobacter, Aerobacter, Agrobacterium, Alcaligenes, Pseudomonas, Rhizobium, Sarcina, andZoogloea. Bacterial cellulose can be produced by two different methods (a) stationary culture, which results in the accumulation of a gelatinous membrane of cellulose on the surface of the medium and (b) agitated culture, where cellulose is synthesized in deep media in the form of fibrous suspensions, pellets, or irregular masses The bacterial cellulose has been more preferred in food than plant cellulose because of good mechanical strength, high water absorption capacity, high crystallinity, ultra-fine and highly pure fiber network structure. It has been widely used for the making of audio component, wound care product and production of paper product. In addition, it has been used in food industry as a thickening agent in ice cream and salad dressing, as a stabilizing agent and calorie reducer. The objective of this study is to present information about bacterial cellulose and use in the food industry. Keywords: Bacterial cellulose, biocellulose, microbial cellulose 261 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Enzymatic Production of 2-Monoacylglycerol from Olive Pomace Oil Hatice Neval Mucuk, Hasane Keskin, Fahrettin Göğüş, Sibel Fadıloğlu Department of Food Engineering, GaziantepUniversityGaziantep27310, Turkey [email protected], [email protected] Abstract Surfactants are widely used for industrial, agricultural, food, cosmetic and pharmaceutical applications. The food industry is one of the largest users for surfactants. They are widely used in the food industry to perform several functions such as emulsification, defoamer, moisturizer and flavouring agent. One of the most common emulsifier is monoacylglycerol and commonly they are chemically synthesized. Enzymatic production of monoacylglycerol can be an alternative method to replace the synthetic monoacylglycerol. The various resources can be used to produce monoacylglycerol such as oily residues. Olive pomace oil is one of the residual products that form after olive oil processing and it can be used as a substrate to produce monoacylglycerol. This leads to the greater possibility for economical surfactant production. The aim of this study is to optimize conditions for the synthesis of 2-MAGs from olive pomace oil. The alcoholysis of olive pomace oil with ethanol was studied by using an immobilized enzyme from Candida antarctica, commercially called Novozyme 435. The reaction parameters such as temperature, reaction time, oil: ethanol ratio, enzyme and substrate concentration was optimized for alcoholysis reaction. Purification of 2-MAGs from the alcoholysis reaction was performed by solvent extraction. The reaction products were analyzed by SCL-10A HPLC system (Shimadzu, Japan) . The optimum reaction conditions were found as reaction time 8 h; oil: ethanol mole ratio 1:100; temperature 50 °C; and enzyme load 10 wt%. Under these optimum conditions, 2-MAG was obtained at 84.3% purity. Keywords: surfactant, monoacylglycerol, live pomace oil, alcoholysis 262 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Synthesis of 2-Monoacylglycerol with Enzymatic Hydrolysis Using Porcine Pancreatic Lipase Hasene Keskin, Hatice N Mucuk, Derya K Yanık, Fahrettin Göğüş and Sibel Fadıloğlu The University of Gaziantep, Engineering Faculty, Food Engineering Department, 27310, Gaziantep, Turkey [email protected] Abstract This work aimed to investigate the effects of different reaction parameters on the synthesis of 2Monoacylglycerol from refined olive pomace oil (ROPO) using enzymatic hydrolysis with porcine pancreatic lipase. Characterization of the acylglycerol composition of ROPO was also studied. The triacylglycerol (TAG) and monoacylglycerol+diacylglycerol (MAG+DAG) content of ROPO were found to be ~95 and 5%, respectively. The majority of the sn-2 fatty acid composition of ROPO composed of oleic acid (87.40%) and linoleic acid (11.30%). Time (4-24 h), enzyme load (5-20 wt.%) and buffer concentration (0.01-0.1 M) were varied to study their effect on the selective hydrolysis reaction. Studies on the buffer concentration showed that 0.01 M TRIS-HCl buffer gave the higher conversion rate. The optimal enzyme load was found to be 20 wt.%. The reaction reached steady state at 16 h and further increase in time did not change the degree of hydrolysis. Investigation of the reaction conditions revealed that it is possible to hydrolyze the 98.5% of the fatty acids at sn-1,3 positions of refined olive pomace oil in the presence of porcine pancreatic lipase. This study was supported by TUBITAK (Project code; MAG 113M471) Keywords: 2-Monoacylglycerol, refined olive pomace oil, enzymatic hyrolysis, porcine pancreatic lipase 263 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Enzymatic Xylose Release from Pretreated Tobacco Stalks 1 Fatmagul Halici, 2Özlem Akpınar 1 2 Trakya University, Turkey Gaziosmanpasa Univ, Food Eng, Tasliciftlik Tokat Tokat 60250 Turkey [email protected] Abstract Xylose, a five carbon pentose sugar, is obtained from the xylan rich lignocellulosic materials, present in the plant cell walls. Tobacco stalks, widely available at Tokat region, are xylan rich agricultural waste and serve as potential sources for xylose production. Xylose is produced by acid hydrolysis of xylan, but the acid hydrolysis production method of xylose is corrosive and produces some undesirable compounds. Xylose can also be produced by enzymatic hydrolysis. Enzymatic hydrolysis is more specific, the reaction takes place at moderate conditions and during the hydrolysis undesirable compounds are not produced. In this work, xylan rich liquors, extracted at 160 ºC for 1 h from tobacco stalks, were used to produce xylose with Trichoderma longibrachiatum xylanases. Xylose yield and selectivity for the concentrated autohydrolysis liquor of tobacco stalk with T. longibrachiatum xylanase were obtained as %79,8 and 1,9 g/g, respectively. The results showed that tobacco stalk can be converted to soluble sugars with environmentally friendly methods with high yield. Keywords: Xylose, autohydrolysis, tobacco stalk, xylanase 264 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Depolymerization of Glucomannan Based Salep Biopolymer with Pullulanase: Optimization of Processing Variables Using Response Surface Methodology Safa Karaman, Ahmed Kayacier ErciyesUniversity, Engineering Faculty, Food Engineering Department, 38039, Kayseri-Turkey [email protected] Abstract Glucomannan is a type of polysaccharide present naturally in some plants specifically in softwoods, roots, tubers and bulbs. Salep is a natural glucomannan based biopolymer obtained from Orchids tubers by grinding after drying. It is used as a stabilizer and thickener in some food formulations like ice cream. Depolymerization is a technique used for the modification of biopolymers posssesing a highly viscous character in the aqueous solution. Enzymes are commonly used in the depolymerization of polymers because of their efficiency. In this study, depolymerization of salep glucomannan (0.5% w/v) was conducted and processing variables were optimized depending on the pH, temperature, time and enzyme level using response surface methodology. Decrease in apparent viscosity was selected as a response variable and depolymerization parameters were determined depending on the desired decrease ratios in viscosity levels. pH, temperature, time and enzyme levels were in the range of 4-7, 30-50 ºC, 60-300 min and 1-5 mg, respectively. Viscosity decrease was determined in the range of 9.64-83.75% depending on the processing variables. The effects all variables on the viscosity decrease were found to be significant (p<0.01). A regression model having a high accuracy in describing the apparent viscosity decrease in salep solution was constructed with high coefficient of determination (R2>0.970).Optimization results showed that many different combinations could be applied in the depolymerization process depending on the required viscosity decrease. It was determined that the optimum pH, temperature, time and enzyme level for the 15% decrease in the viscosity were 4, 45.02 ºС, 73.59 min and 1.01 mg, respectively. Similarly, when 80% viscosity decrease with the depolymerization of salep by pullulanase, optimum pH, temperature, time and enzyme level were 6.43, 33.01 ºC, 249.6 min and 2.98 mg, respectively. It was concluded that the salep glucomannan can be depolymerized by pullulanase and response surface methodology can be used effectively for the optimization of processing variables to make the desired decrease in viscosity of sample. Keywords: salep, glucomannan, pullulanase, viscosity, optimization, response surface methodology 265 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Pirogallol Production by Lactobacillus plantarum Strains Erkut AKÇAY, Hatice KALKAN YILDIRIM EgeUniversity, Food Engineering Department, Bornova, İzmir [email protected] Abstract Chemically, pyrogallol is produced using gallic acid in presence of 6N HCl which additionally results in formation of huge amount of salts. Therefore it is very important to use biotechnological method of it’s production allowing lower cost and eco-friendly nature of bioconversion. In this study, production of pyrogallol by using Lactobacillus plantarumwith different production strategies was performed. The experimental design was achieved by using sythetic media containing 2g glucose; 0,5g trisodium citrate dihydrate; 5g D-, L-malic acid;1g casamino acids 1.0; 6,7g yeast extract supported with different concentration of gallic acid (0.1% -1%) at two pH values (4,5; 6,5 ). The productivity of pyrogallol was evaluated by four different strains of Lactobacillus plantarum. The gallic acid decarboxylase activity was determined spectrophotometrically at 500nm. One activity unit was defined as the amount of enzyme that catalyzed the formation of 1µmol of pyrogallol per minute. The concentration of pyrogallol and gallic acid were determined by using HPLC (Aligent 1200) equipped with DAD and column (C18-150x 4,6 mm, 5 µm) at 280nm. Results indicated the maximum pyrogallol production with inoculum concentration of 1%, in presence of 0,99% gallic acid at 4,57 pH of media. The highest amount of pyrogallol ( 154,42 µg/ml) was achieved at 4th day of cultivation with Lactobacillus plantarum X strain. The study is the first work deal with the production of pyrogallol by using different strains of Lactobacillus plantarum. Keywords: pyrogallol, gallic acid, bioconvertion, L.plantarum 266 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Oak Chips Treatment and Other Storage Conditions on Quality of Karalahna Wines Şahver İNAL, Meryem KOÇ, Hatice KALKAN YILDIRIM EgeUniversity, Food Engineering Department, Bornova, İzmir [email protected] Abstract The use of oak chips is a new alternative to barrels used in red wine aging. The chemical composition of aged wines varied in relationship to the chips use. The aims this study were to determined the effects of different oak chips treatment and other storage conditions such as temperature and type of container on quality of Karalahna wines. Wine production was done according to the accepted conventional method of red wines. Used oak chips were with size of 1×1×1 (cm) and area of 6 cm2. Containers were with 1*10-3m3 volume. Taking into account the required area of oak contact, for each container was used 24 oak chips particles. Oak chips were toasted at 150 and 2000C for 30, 60, 90 and 120 min., respectively. The experimental design was achieved by using two types of container (glass and plastic) at two storage temperature (250C and 40C) with application of toasted oak chips. As controls were used untoasted chips and wines without oak chips. At the end of production routine and specific wine analyses such as total phenols and chemometric analyses were performed. Evaluation the data by PCA (69. 53% x 25.40%) on n-dimensional scale demonstrated the positive effects of using glass containers during storage of wines at lower temperature (40C) with presence of toasted oak chips treated at 1500C for 30 minutes on quality of Karalahna wines. The study is the first work deal with the production and evaluation of Karalahna wines treated with oak chips. Keywords: Karalahna wines, oak chips, wine quality 267 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Studying of Growth Properties of Nutrient Mediums on the Basis of Fermentative Hydrolyzate From Sub-Standard Eggs for the Biotechnological Purposes Masimzhan Velyamov, Anna Chizhayeva, Indira Mukasheva, Lyudmila Kurasova, Shukhrat Velyamov, Sarmankulov Torehan Kazakh Scientific Research Institute of the processing and food industry, Almaty, Kazakhstan Abstract To grow up bacterial cultures for biotechnology, it is necessary to select for them suitable nutrient mediums. The purpose of researches was definition of use’s possibility of a fermentative hydrolyzate from sub-standard eggs as nutritious broth for cultivation of various groups of microorganisms. The experimental liquid environment prepared on the basis of a fermentative hydrolyzate of sub-standard eggs (FHSSE) with the content of amines nitrogen (% Nam) from 480 to 570 mg %. For check of ability to support growth of microorganisms the received nutrient mediums on the basis of an egg’s hydrolyzate and beef-extract broth (control) inoculated with cultures: Bacillus subtilis ATCC 6633, Escherichia coli and Lactobacillus acidophilus. By us it is established that nutrient mediums on the basis of FHSSE provide growth of Bacillus subtilis ATCC 6633, Lactobacillus acidophilus, Escherichia coli, the number of cages of the microorganisms doesn't fall below value of colonies forming units-106. Thus, the received results of researches showed that nutrient mediums on the basis of various options of a fermentative hydrolyzate can serve for accumulation, allocations and subcultivation of various groups of microorganisms and sub-standard eggs can serve as a full substitute of meat raw materials or fish products in production of nutritious bases. 268 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Cold Pressed Oil Cakes Utilization Gizem Çağla Dülger1, Ümit Geçgel 2 and Murat Gülseren3 1 2 Arda Meslek Yüksek Okulu, Trakya University, Edirne, Turkey Food Engineering Department, Agriculture Faculty, Namık Kemal University, Tekirdağ, Turkey 3 Elvan Food Industry Co., Istanbul, Turkey [email protected] Abstract In the food industry there is a wide interest about utilization of the food processing wastes. Researches take place to recover nutrient rich by-products from these wastes and to produce more functional and nutritional food products for human consumption. Cold-pressing is a method of oil extraction that requires no chemical treatment or heat, and therefore may protect more health beneficial components, such as natural antioxidants. During most conventional extraction processes, the pressing cake is further extracted by hexane. The nutritional value of the solvent extracted press cake and the oil is lower than cold pressed ones. Edible and non-edible oil cakes are by-products obtained after oil extraction from the seeds. Edible oil cakes are rich in fibre, protein and energy contents; especially have protein content ranging from 15% to 50%. Because of their rich protein content, they are used as animal feed and food supplement such as protein isolates. Nonedible oil cakes are used as organic fertilizers.They have been extensively used for the production of industrial enzymes, biopesticides, antibiotics, vitamins and other biochemicals. Also they have been evaluated for edible film coatings. In this review utilization of cold press cakes especially biotechnologic applications are investigated. Keywords: cold press, oil cakes, protein isolates. 269 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Screening for Extracellular Enzymes in Halophilic Aerobic Strains Isolated from Ezzemoul Sebkha AYAD Rima, GOMRI Mohamed Amine and KHARROUB Karima. Laboratory of Microbiology, Institute of the Nutrition, the Food and the Food-processing Technologies, University of Constantine1, 7th kilometres road of Setif, Algeria. [email protected] Abstract The forms of life on earth are uncountable, as the environments which shelter them. Those developing in hostile environments are globally qualified as extremophiles. The first extremophilic organisms isolated are a member of halophilic organisms, discovered in an environment which we considered devoid of life, where its name: the Dead Sea. Their resistance in high salinity confers them surprising characteristics, what reveals a real biotechnological trump. A study having for objective, screening and production of extracellular hydrolases of halophilic microorganisms isolated from Algerian hypersaline environments is realized. For that purpose, a collection of twenty halophilic aerobic prokaryotes strains (bacteria and archea) isolated from the samples of water and salt taken from the Sebkha Ezzemoul (situated in the east of Algeria) is constituted then phenotypically characterized (morphological, physiological and biochemical characterization) and systematically examined to detect the qualitative presence of four hydrolytic activities (amylase, caseinase, gelatinase, cellulose, esterase and lipase). A numerical analysis was also made. A dominance of short rods, Gram positive grouped in pairs or in small chains was recorded. The whole of the strains presents optima of pH and temperature at 7,0-7,5 and 37-40°C, respectively. The optimum of salinity while being varied from 0% to 25% (w/v) made it possible to reveal halotolerant, light halophilic, moderate and extreme halophilic microorganisms. The amylolytic and proteolytic activities were the major hydrolytic activities revealed. Several strains present a combination of enzymatic activities. The numerical analysis allowed to obtain different phenons, clustered on the basis of the percentage of similarity between strains. Keywords: Screening, halophilic microorganisms, extracellular enzymes, numerical analysis. 270 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Technological Properties of Yeasts Isolated from Table Olives Fermentations Susana Barros and Célia Quintas Universida de Algerva, Instituto Superior de Engenharia, Portugal [email protected] Abstract The objective of the present study was to detect the production of extracellular enzymes and the antimicrobial activity of yeasts isolated from table olives’ industrial fermentations. Forty one isolates of the genera Candida, Citeromyces, Zygotorulaspora, Saccharomyces, Rhodotorula, Aureobasidium were screened for their ability to produce pectinases, amylases, cellulases, xylanases, lipases, proteases, tannases and β-glucosidases using specific culture media. The antimicrobial activity against food-borne pathogenic bacteria (Escherichia coli, Salmonella sp., Cronobacter sakazakii, Listeria spp., and Staphylococcus aureus) and yeast was also studied. A. pullulans was the sole microorganism demonstrating ability to produce the extracellular enzymes studied. However, all the isolates showed ability to degrade hydrogen peroxide. None of the isolates inhibited E. coli, Salmonella sp. and C. sakazakii. However, A. pullulans showed antibacterial activity against S. aureus and Listeria spp., under the conditions tested. The ability to inhibit yeast was not detected in any of the isolates, but some of them were sensitive to known "killer" toxins (K2, K5, K8, K9 and K10). This study revealed the potential of A. pullulans isolated from table olive fermentations as a producer of extracellular enzymes and as an inhibitor of foodborne pathogenic bacteria. The utilization of strains with specific technological characteristics in the table olives’ production may certainly have a beneficial impact on the organoleptic, nutritional and microbial safety of the final product. Keywords: Yeast, technological properties, extracellular enzymes, antimicrobial activity. 271 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Botrytis cinerea in Wine Technology Yalçın Güçer1, Pınar Şanlıbaba2, Ender Sinan Poyrazoğlu3 1 AnkaraUniversityKalecikVocational School Department of Wine Production Technology, Kalecik/Ankara/Türkiye 2 Ankara University Kalecik Vocational School Department of Food Technology, Kalecik/Ankara/Türkiye 3 Ankara University Faculty of Engineering Department of Food Engineering, Dışkapı/Ankara/Türkiye [email protected] Abstract Noble rot is the benevolent form of a grey fungus, Botrytis cinerea, affecting winegrapes. High humidity or prolonged rain in conjunction with cool or mild temperatures results in persistent moisture on berry surfaces and promotes infection and disease development. Previously infected sites and sheltered vineyard areas such as hollows are at greatest risk of developing the disease. Grapes infected by Botrytis cinerea show significant changes about their composition such as; reducing the organic acid contents, producing complex polysaccharides, reducing available nitrogen, occurring new aromatic compounds. Botrytis can cause two problems during winemaking. First, it produces the oxidative enzyme ‘laccase’, which in the presence of oxygen can cause oxidative spoilage. Second, the presence of Botrytis can lead to the presence of a mouldy character in the resultant wine. Preventing this enzyme from causing damage requires techniques that minimize or eliminate exposure to oxygen. Eliminating or minimising the quantity of Botrytis-affected fruit processed will reduce the potential effects of oxidative damage; however, a holistic approach is required which involves many aspects of the winemaking process. Keywords: Botrytis cinerea, wine, noble rot. 272 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Fed-Batch Production of Polygalacturonase Using AspergillusSojae in Serial Bioreactor System Nihan Gogus and Canan Tari Izmir Institute of Technology Gulbahce Campus Izmir 35430 Turkey [email protected] Abstract Generally in large scale industrial fungal fermentations fed batch culture is preferred due to the maintenance of residual substrate concentration at very low levels. This is advantageous in avoiding the toxic effect of a medium component and removing repressive effects of rapidly utilized carbon sources, which increases product formation rather than biomass. In order to evaluate the effect of fed-batch fermentation system on the polygalacturonase (PG) activity and biomass, and to increase the PG production, five different bioreactor experiments were performed with Aspergillus sojae mutant strain. The fermentation was carried out in a 1 l Sartorius BIOSTAT Qplus-6 MO serial bioreactor with a working volume of 750 ml at 30°C, 600 rpm agitation speed, 1 vvm aeration rate and 2.8x106 spore/l inoculation rate. Starting medium formulation was 40 g/l whole orange peel and 2.75 g/l ammonium sulphate for all of the fermentations. Orange peel was considered as the limiting substrate in the experiments and fed batch operation started after 48 h and 72 h of the fermentation with a feeding rate of 33 ml/min. Consequently, it was found that, the highest PG activity (186.78 U/ml) was obtained with the single supplement of 40 g/l orange peel + 2.75 g/l ammonium sulphate medium formulation fed after 48.h. However, biomass production was maximum (15 g/l) at 96.h, when 40 g/l OP was fed intermittently after 48.h. This result indicated that presence of nitrogen source such as ammonium sulphate in the fermentation medium promoted product rather than the biomass production. Keywords:Fed-batch fermentation, polygalacturonase, Aspergillus sojae 273 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production of Polygalacturonase with a Food Industry Residue in SSF of Aspergillus sojae Hande Demir1 and Canan Tari2 1 Osmaniye Korkut Ata University, Department of Food Engineering, Osmaniye, Turkey 2 Izmir Institute of Technology Gulbahce Campus Izmir 35430 Turkey [email protected] Abstract The production of polygalacturonase (PG) by solid-state fermentation (SSF) in tray scale using Aspergillus sojae and wheat bran as low cost medium was investigated. SSF was conducted with appropriate amount of wheat bran, water and fungal spores in the 1500 cc Borcam ® (borosilicate glass) casseroles that mimics tray type bioreactor. These were incubated in a humidity chamber at 37 °C and appropriate relative humidity level for 4 days. Solid substrate thickness of the wheat bran on the tray was measured by a digital caliper. The initial focus of the study was the effect of solid substrate thickness in trays on the enzymatic activity of PG. Final pH, specific PG activity and consumption of total carbohydrate results were also monitored. Maximum PG activity was obtained as 227 U/g substrate using 50 g wheat bran (equiv. to 7.9 mm). Secondly, the interaction between thickness of substrate and relative humidity of incubating environment were studied using experimental design and statistical analysis tools. Maximum PG activity (298 U/g substrate) was obtained at the 70% RH with 75 g substrate (equiv. to 11.5 mm) initial bed thickness. The obtained PG activity values were compatible with the literature. It was concluded that, the production of PG in a tray type bioreactor could be a promising method since the conditions were optimized. Moreover, the production of PG from food industry residues by SSF leads to not only the acquisition of a valueadded product but also the solution of pollution problem caused by the disposal of these residues. Keywords:food industry residue, wheat bran, solid-state fermentation, polygalacturonase, Aspergillus sojae 274 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Molecular Identification and Characterization of the Indigenous Saccharomyces cerevisiae Gl15 Strain Responsible of Traditional Plum Juice Fermentations Miriam González1, Claudio Voget2, Rocío Fernández1, Mariana Fernández2, Florencia Mengucci2, Aldana Brea2, Carmen Tenorio1 and Fernanda Ruiz-Larrea1 1 University of La Rioja, Spain 2 CINDEFI, Argentina [email protected] Abstract A number of plum varieties (Prunus salicina Lindl.) are cultivated in the rural zone of Berisso (Argentina) and are used by local producers for elaborating a typical plum beverage. The biochemical characteristics of plum juice are quite singular as it is very acid (pH 2.9-3.2; 0.8-1.8% as malic acid) and it contains large amounts of polyphenols with high antioxidant capacity. Moreover, fermentation temperatures reach 35 ºC and high osmotic preasure occurrs due to the addition of sugar to promote alcoholic fermentation, which is conducted in presence of sulphur dioxide as antioxidant and antibacterial agent. Yeasts can grow under a wide range of environmental stresses, however, at such extreme conditions very few strains are able to grow. The aim of our study was to taxonomically identify and characterize the indigenous yeast able to grow and ferment plum juice. Samples were taken from fermentation tanks of local familiar enterprises during three consecutive harvests, yeasts were isolated on WL-agar plates and reisolated until purity on GPY (glucose, peptone, yeast extract)agar plates. Apparently one single yeast strain was present in all samples and it was selected for taxonomical identification. DNA extraction was carried out by rapid lysis method with Instagene resin (BioRad) and amplification of 26s ribosomal DNA was carried out following the method in ref. (1). The PCR product was sequenced in both strands; the obtained complementary sequences were aligned and the consensus sequence was compared with those included in the GenBank database using the BLAST program hosted by the National Centre for Biotechnology Information. This indigenous yeast was identified as Saccharomyces cerevisiae strain GL15. A chemically defined synthetic medium for the optimal liquid culture of strain GL15 was designed, and results showed that it was able to grow in a minimal medium containing glucose, salts, certain vitamins and urea as the sole source of nitrogen. Under both aerobic and anaerobic conditions strain GL15 required the following vitamins for growing: biotin, thiamine, pyridoxine, calcium pantothenate, and in addition, inositol was also required to properly ferment sugar under anaerobic conditions. Optimisation of culture in the designed chemically defined synthetic medium allowed further characterisation of its biochemical and fermentative features. Acknowledgments M. González was awarded a mobility fellowship of the PGSYS Exchange Project, Marie Curie Action of the EU. Reference (1) Kurtzman, C.P. and Robnett, C.J. 1998. Identification and phylogeny of ascomycetous yeast from analysis of nuclear large subunit (26s) ribosomal DNA partial sequences. Ant. van Lee. 73: 331-371. Keywords:taxonomic identification, plum juice, Prunus salicina Lindl, Saccharomyces cerevisiae, fermentation 275 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of the Meat Kinds Used in Meat Products By PCR Method in Iran 1 Abbas Najafpourkhadem, 1Mehrangiz Mehdizadeh, 1Seyed Mohammad Mousavi, 1Mahdieh Abbasi, 2 Lamiya Rookouie, 1Mahmoud Aleboyeh, 1 Hossein Rastegar and 3Mansooreh Fekri 1 Food and Drug Controlling Laboratories and ResearchCenter, FDO,MOH,MOE,Tehran 2 University of social welfare and rehibilitation,Tehran 3 Suprime council of Iranian Society of Official Experts,Tehran [email protected] Abstract Nowadays the kind of counterfeit in meat products is complicated and new techniques are used in this matter.The main motivation for this action is economical benefits ,and the routine tests cannot show this deceiving. This kind of deceiving happens not only in third world countries which have some problems in their economic affairsbut also in progressed countries such as European community. DNA extracted with C-Tab Method ,and then DNA residues were sent to PCR tests. We used eppendorf Thermocycler and Gel Electrophoresis (Agarose Gel) and Gel Doc for observation. This method has a good yield of results. We provide standard DNA of many animals edible and not edible ones. Samples are selected from sausages and hamburgers. Samples brought to Food and Drug Controlling Laboratories and Research Center to be tested. The results shows that in Iran all deceiving in meat products has an economical cause and they mostly use chicken meat on behalf of cow meat for reducing the price of the product. The amount of these deceiving varies in provinces and time periods Keywords: counterfeit, meat products, PCR 276 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production and Purification of Polygalacturonase from A. sojae and Its Application in Grape Juice Maceration in Comparison with Commercial PGzymes Semanur Yıldız, Marco Mata-Gómez, Marco Rito Palomares and Canan Tarı Izmir Institute of Technology, Izmir, Turkey [email protected] Abstract This research was conducted for the purification and application of polygalacturonase (PG) produced by the Aspergillus sojae mutant in both solid state and submerged fermentations. Two different media, previously optimized, based on sugar beet and orange peel substrates supplemented with wheat bran were studied. The crude extracts were further fractionated by various chromatographic steps. Obtained fractions were evaluated in terms of total protein content and PG activity. SDS-PAGE analysis was used to monitor the progress of the purification process. Purified enzyme, crude extract and commercial pectinase preparations were subsequently used for the maceration of grapes in order to evaluate their performance and efficiency for the extraction of phenolic compounds, which are responsible for wine flavor. The goal was to obtain high PG activity which can result in phenolic improvement of macerated grapes. Acknowledgement: This work was supported by the EU project PIRSES-GA 2010-269211 under the Seventh Framework Programme Marie Curie. Keywords: Aspergillus sojae, pectinase, polygalacturonase, phenolic compounds 277 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Study of the Pectolytic Pool Produced by Aspergillus sojae in Submerged Cultures with Orange Peel Dante Fratebianchi de la Parra1, Juan Manuel Crespo1,2, Tatiana Arturi1,2, Carolina Vita1, Sebastian Cavalitto1 Canan Tari2 1 Research and DevelopmentCenter for Industrial Fermentations (CINDEFI, CONICET la Plata, UNLP). [email protected] 2 Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir35430, Turkey Abstract Pectinases include a number of related enzymes involved in the degradation of pectic substances. These enzymes are widely used for many purposes, such as fruit juice extraction and clarification, and wine clarification. In this study, a screening of different pectolytic activities in a crude extract from submerged cultures of the filamentous fungi Aspergillus sojae was performed, using orange peel as the sole carbon source of the cultures. Assays were performed by duplicate in 1000 ml Erlenmeyer flasks with 200 ml medium containing orange peel (40 g/L) and ammonium sulfate (2.75 g/L); initial media’s pH was adjusted to 3.3. Cultures were inoculated with 1.4x105 spores/ml and incubated at 30ºC in an orbital shaker at 200 rpm. Spore suspensions used as inoculum were obtained from molasses agar slants using 0.02 % Tween-80 water. Samples were taken every 12 hours for up to 216 hours, filtered through cheese cloth and centrifuged at 4ºC and 6000 rpm for 20 min. Supernatant was used for different pectolytic activity measurements. Polygalacturonase, endo-pectinase, pectin-lyase and pectin-esterase activities were assayed. Pectin-esterase activity was detected from the 96 hours sample onwards. Polygalacturonase and endopectinase activity were detected from the 36 hours sample onwards, both reaching a plateau of maximum activity/ml culture between 156 and 168 hours. These results together with the fact that no pectin-lyase activity could be detected along the cultures suggest that endo-pectinase and polygalacturonase activities might correspond to a single polygalacturonase with an endo action pattern, although further studies should be performed for confirmation. Keywords: Polygalacturonase, Pectin lyase, Pectin esterase 278 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of Enzymatic Pectin Extraction by a Recombinant Polygalacturonase (PGI) From Apples and Pears Pomace of Argentinean Production and Characterization of the Extracted Pectin María Luisa Franchi1,2; María Belén Marzialetti1; Graciela Pose1; Sebastián Cavalitto2 1 School of Production, technology and Environment – Rio NegroNationalUniversity. Villa Regina, Río Negro. Argentina. 2 Research and DevelopmentCenter for Industrial Fermentations (CINDEFI, CONICET la Plata, UNLP). [email protected] Abstract Argentina produces, annually, 1.8 million tons of pome fruit, distributed almost equally between apple and pear. These fruits, produced in the High Valley of Río Negro are already a registered brand in the world of fruit. Aspergillus kawachii produces an acidic polygalacturonase (PGase) called PGI that has attracted considerable interest because of its potential use in the food industry, particularly those involving fruit production in this region (such as pectin extraction). The enzyme was cloned and expressed in Saccharomyces cerevisiae, The objective of this work was to evaluate the use of PG1 in the enzymatic pectin extraction from apples and pears pomace. Characterization of the extracted pectin was also done. The performance of PGI extraction process was compared to the traditional chemical extraction process and to the enzymatic extraction with commercial enzymes. The esterification degree (ED) and the content of uronic acids from the pectin obtained were determined. In all cases, the extraction with PGI had higher yields than the chemical extraction process. Enzymatic extracted pectins exhibited an ED > 50% so they can be considered belonging to the group of high methoxyl pectins. According with these results, PGI could be used to produce pectins from fruit pomaces converting these materials, currently considered wastes, byproducts of the fruit industry. Keywords: polygalacturonase, pectin extraction, apples, pears. 279 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Viability of Lactobacillus acidophilus NRLL-B 4495 in Whey Protein-Pullulan Microcapsules Under in Vitro Gastrointestinal Conditions Burcu Çabuk, Şebnem Harsa Izmir Institute of Technology, Turkey [email protected] Abstract In this research, whey protein isolate-pullulan (WPI-pullulan) microcapsules were developed in order to assess its protective effect on the viability of Lactobacillus acidophilus NRLL-B 4495 under in vitro gastrointestinal conditions. This study demonstrated that WPI-pullulan microencapsulated cells exhibited significantly (p<0.05) higher resistance to simulated gastric acid and bile salt than free (control 1) and WPI encapsulated (control 2) cells. Pullulan incorporation into protein wall matrix resulted in a 85.22% survival rate as compared to 73.65 % for free cells after 3h incubation in simulated gastric solution. The effect of pullulan during refrigerated storage was also studied. Free bacteria exhibited 3.74 log CFU/g reduction while, WPI and WPI-pullulan encapsulated bacteria showed 1.53 and 0.65 log CFU/g reduction after 30 days of storage, respectively. SEM analysis also showed that addition of pullulan created denser and smoother surface providing limited diffusion of in vitro gastrointestinal fluids. Moreover, mean particle size of microcapsules showed an increase from 60 µm to 71 µm with pullulan addition. Keywords: viability, whey protein, pullulan, L. Acidophilus 280 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Detection of Adulteration in Olive Oil by Near Infrared Spectroscopy and Chemometric Methods Huri İlyasoğlu GümüşhaneUniversity, Gümüşhane, Turkey [email protected] Abstract The aim of this study was to present information on the use of Near-Infrared (NIR) Spectroscopy with chemometric methods in order to detect the adulteration in olive oil. Olive oil is one of the most economically valuable vegetable oil. Therefore, olive oil is subjected to the adulteration. Sunflower, soybean, corn, rapeseed, cottonseed and hazelnut oils were the most common adulterants added in the olive oil. The chromatographic methods are widely used to identify adulterants. However, these methods are time consuming and expensive. Thus, simple, quick and inexpensive methods are needed to determine the authenticity of olive oil. NIR spectroscopy, an emerging analytical technique, offers nondestructive, simple, rapid and inexpensive methods. The adulteration in the olive oil may be detected by using NIR spectroscopy. The discrimination of adulterants in the olive oils was achieved when the chemometric methods (principal component analysis and partial least square analysis etc.) applied the NIR spectral data of the olive oils including adulterants. These results revealed that these techniques might be used to monitor the adulteration in olive oil. Key words: olive oil, NIR spectroscopy, chemometric methods 281 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization of Olive Oils From Karaburun Peninsula of Turkey Oguz Uncu, Banu Ozen Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkey, [email protected], [email protected] Abstract Turkey is one of the major olive oil producing countries and is very rich in terms of olive varieties. Chemical characteristics of olive oils produced from Erkence olive variety that is mainly grown around Karaburun Peninsula of İzmir has not been investigated thoroughly although this variety has high oil content and ripens earlier compared to other olive types. Identifying the chemical characteristics of olive oils could be useful to obtain geographical indication labelling. Aim of this study is to determine some important chemical characteristics of olive oils from Erkence olive variety produced in Karaburun region and to investigate the differences in olive oils that come from various parts of the Peninsula using a chemometric technique. For this purpose, total phenolic content, phenolic profile, fatty acid profile, total carotene and chlorophyll contents and oxidative stability of 65 olive oils produced in 2012/13 harvest year were determined. Data were analyzed using principal component analysis. Total phenol content of olive oils varied between 188.5-492 mg/kg. Ranges for chlorophyll and carotene content were 0.11-25.62 mg/kg and 0.51-8.84 mg/kg, respectively. Oxidative stability for Erkence oils changed between 0.10-4.41 h. This data could be helpful to discriminate Erkence olive oils from other olive oils and obtain geographical indication labelling. Keywords: olive oil, chemical composition, chemometrics 282 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Process Conditions on the Quality of Olive Oil From Edremit/Ayvalik and Memecik Olive Varieties O. Samuel JOLAYEMI1, Figen TOKATLI1, Meltem ZENGİN2 1 Department of Food Engineering, Izmir Institute of Technology, Urla, Izmir, TURKEY 2 Tariş Olive and Olive Oil Co-operatives, Çiğli, İzmir, TURKEY Abstract This study presents the differences between the oils of two important olive varieties, Edremit/Ayvalık and Memecik, of the Aegean region of Turkey with respect to their quality parameters such as total phenolic content, color (CIE values, total chlorophyll and carotenoids) and oxidative stability (PV and induction time). The oils 0f 2012/2013 harvest season were extracted in a continuous olive mill, at 27, 37 and 47 C and at different harvest times as early, middle and late according to a two-replicate factorial experimental design to see the effect of olive variety, harvest time and malaxation temperature. Total of 36 olive oil sample was collected. Data analysis revealed that the most significant factors on the quality parameters listed above were the harvest time and olive type. On the other hand, the malaxation temperature did not have significant effects on any of the parameters studied, but PV values only. At 47 C malaxation temperature, PV of oils increased. A multivariate data analysis with partial least square discriminant analysis (PLS-DA) showed that Edremit/Ayvalık and Memecik olive oils could be distinguished from each other if early and mid-harvest olive fruits were used, however no separation between types of oils was possible if they were extracted by using late harvest olives. Memecik olive oils distinguished themselves with their higher chlorophyll and carotenoid contents and also higher a* and b* color parameters, while Edremit/Ayvalık oils had lower PV values, in general. ACKNOWLEDGEMENT: The Union of Tariş Olive and Olive Oil Co-operatives supplied the olives. Keywords: olive oil, malaxation temperature, harvest time, quality 283 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of the Alteration Degree of Rapeseed Oil and Rapeseed-Sunflower Mixture During Repeated Frying Hamida Benabid, Samir Boulakhl, Aissa Khadir INATAA, University Mentouri Constantine 1, AlgeriaConstantine 25000 Algeria [email protected] Abstract Frying is an old process and widely used in the preparation of food. Change our lifestyles has contributed to a large consumption of fried foods, especially fried potatoes. In order to promote healthy eating, some nutritionists recommend a reduction in the consumption of these products while others suggest a judicious choice of oil for frying. Vegetable oils, more unsaturated, are increasingly used. However, polyunsaturated fatty acids are very sensitive to heat. After the loss vitamin, especially vitamin E, these essential fatty acids are degraded, and formed during frying dangerous health products. In this context, our study is an assessment of the ability of two oils during repeated frying whose number is 12. Our choice has focused on rapeseed oil and rapeseed-sunflower mixture (70% of rapeseed oil and 30% sunflower). The tests are performed on the frying potato. The results showed a significant alteration in the rapeseed oil. This difference is confirmed by the results which show several changes in the physical and chemical parameters mainly the content of polar compounds formed which increases over the fries. In addition, the emanation of odor started from the ninth (9th) frying in rapeseed oil. The applied temperature (180 ° C) and heating time (4 min) without margins cooling, did not induce excessive accumulation of these undesirable compounds. The recorded values did not exceed the standard set (25%). Keywords: Rapeseed oil, rapeseed-sunflower mixture, frying 284 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Comparative Evaluation of the Aroma Compounds in Turkısh Olive Oils From Different Geographic Origin By GC‒MS And GC‒FID Technıques Songul KESEN1, Hasim KELEBEK2, Serkan SELLI3* 1 Department of Food Technology, Naci Topcuoglu Vocational High School, Gaziantep University, 27600‒Gaziantep/Turkey 2 Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Science and Technology of Adana, 01110‒Adana/Turkey 3 Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330-Adana/Turkey Abstract The aim of this study was to evaluate the aroma compounds of olive oils obtained from Nizip yaglik and Kilis yaglik cultivars and to analyze the effect of the geographical areas (Southern Anatolian and Aegean Regions) on these compounds by gas chromatography-mass spectrometry (GC-MS) in 2010 harvest year. For this purpose, two oil samples were obtained from their native geographical area including Nizip yaglik from Nizip province and Kilis yaglik from Kilis province (Southern Anatolian Region of Turkey). The other two same cultivar oils named as Nizip yaglik‒Bornova and Kilis yaglik‒Bornova were obtained from Olive Oil Research Center-Bornova, Izmir province (Aegean Region of Turkey) in order to compare geographical effect on aroma compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave highly representative aromatic extract of the studied olive oil based on the sensory analysis. A total of 54, 55, 43 and 52 aroma compounds including aldehydes, alcohols, ketones, esters, terpenes, lactones, carboxylic acids and phenols, were identified and quantified in Nizip yaglik, Nizip yaglik‒Bornova, Kilis yaglik and Kilis yaglik‒Bornova olive oils, respectively. The highest amount of volatiles was found in Kilis yaglik oil (32105 µg/kg), followed by Nizip yaglik (29573 µg/kg), Kilis yaglik‒Bornova (17282 µg/kg) and Nizip yaglik‒Bornova (15235 µg/kg). Within these compounds aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. The results of principal component analysis showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Keywords: Olive oil; aroma compounds; representativeness; geographical effect 285 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Investigation of Effect of the Addition of Olive leaf and Clove extract mixture on the Sun Flower Oil During Repeated Deep Frying of Potatoes Melis Karakaş, Asli Barla Demirkoz AROMSA A.Ş. GOSB, İhsan Dede Cad. No:108 Gebze Kocaeli Kocaeli 41480 Turkey [email protected] Due to the increase in the working population and the change in people's life standards, worldwide food habits vary. In accordance with these reasons and fast foods increased interest. This style quickly cooked foods and fast food dining style of main food components called roast-weighted, fat, carbohydrates and protein.The largest share of this kind of diet is fatty and oily foods. These product components in foods among the oxygen of the air spontaneously autoxidation called a reaction. The result of this reaction consists of unwanted food taste and odors. In this study, oils and fat soluble extracts of natural antioxidant products can be used as a blend. For this purpose, olive leaf extract, clove oleoresin were used for natural antioxidant blend, called K9. For this study, β-carotene-Linoleic acid assay was used for the antioxidant capacity test. According to this method, the resulting mixture K9, T120. and T960. minutes of the measurements, antioxidant capacity % were 61,51 ± 4.28 and 54,35 ± 1.19, hazelnut oil and BHA mixtures measurement antioxidant capacity % were 61,91 ± 2,82 and 68,1 ± 1,04, respectively. BHA, and α-tocopherol were used as a reference for antioxidants. Tests conducted using the deep Fryer for frying 190 degrees each time, 400 ± 5 g potato frying, and the number of each was measured after a roast peroxide. As a result, by using K9 blend for frying oil which was added 6 %, they provide a gain up to frying oils K9 mixture for 2. Keywords: Antioxidant capacity, betacaroten-linoleic acid assay, olive leaf extract, clove extract, peroxide 286 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Comparasion of Physico-Chemical Properties Obtanied By Cold Press Technique of Hulled Pumpkin Seed Oil and Un-Hulled Pumpkin Seed Oil Semih Otles, Ercument Karasulu, Mevlut Buyukhelvacigil, Derya Oren Ege Universty, Turkey HELVACIZADE Food Pharma Chemical Inc., Turkey [email protected] Abstract Unsaturated fatty acids, tocopherols, and sterols are rich in pumpkin seed oils. Sterol, fatty acid composition and tocopherol content of the seed oil were examined. For these properties pumpkin seed oil is used for therapeutic as well as clinical applications. Pumpkin seed is composed of seed and hull, each component has spesific properties. In cold press method, no chemicals are used and the seed was crushed without heat applications so cold pressed oil rich of benefical compounds as antioxidants, vitamines, minerals and sterols. In thıs study, physıco-chemıcal properties of cold pres pumpkin seed oil, hulled and un-hulled, is compared. Keywords: cold pres, pumpkin seed, oil 287 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of N-P-K Effect on Mineral Contents of Grain and Fatty Acid Composition of Corn Oil Yakup Onur KOCA1* Öner CANAVAR1,2, Mustafa Ali KAPTAN2 1 2 Adnan Menderes University, Faculty of Agriculture, Crop Science Department. Aydın – 09100 Turkey. Currently Address: Humboldt University, Agriculture and Horticulture Faculty, Crop Science Department. Berlin – 14195 Germany. 3 Adnan Menderes University, Faculty of Agriculture, Plant Nutrition Department. Aydın – 09100 Turkey [email protected] Abstract The beneficial roles of minerals and fatty acids content of cereals is well-known in human and animal nutrition for many decades. The aim of this study was to determine the effect of nitrogen (N), phosphorus (P), potassium (K) fertilization on minerals (K, Mg, Cu, Ca, Fe, Zn, Mn) and fatty acids (linoleic, oleic, palmitic, linolenic, arachidic, stearic) content of corn (Zea mays L.). Our biological material in this experiment was Lucrosa, as a hybrid corn cultivar and was grown in Adnan Menderes University Agricultural Faculty fields in 2013. The field experiment was carried out with randomized block design including two different treatments: fertilizers (80, 80, 80 kg ha-1 NPK) with extra nitrogen (170 kg ha-1 N) application and without fertilizer (zero control group). Corn`s oil was extracted by soxhelet apparatus and oil samples and were assessed for their fatty acid profile using IUPAC method using gas chromatography. The data obtained from studies is shown that fertilizer (NPK + N) significantly affected mineral contents of grain as compared to zero control group. Besides linolenic, arachidic and stearic acids were determined in small amounts. However, main fatty acids were determined as linoleic, oleic and palmitic acids. Our expectation of this study was mainly introduce nutrient-rich crops via appropriate fertilization habit. However, we suggested that, different doses of fertilization must be investigated in terms of changing of mineral content and increasing of unsaturated fatty acid should be attempted in the future research. Keywords: Corn oil, fatty acid, mineral, fertilization, nutrient-rich crops 288 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Flaxseed as Functional Ingredient in Bakery Products and Cereal Based Foods Evrim Özkaynak Kanmaz Artvin Çoruh University, Nutrition and Dietetics Department, 08000, Artvin [email protected] Abstract Flaxseed (Linum usitatissimum L.) is classified as functional food because of its high content of oil (30-48%), protein (20-30%), dietary fiber (20-28%), mucilage (3-10%), total unsaturated fatty acids (85.90-91.61%), α-linolenic acid (more than half of the total fatty acid), lignans (SDG lignan-up to 3%) and other phenolics. Flaxseed has been used as functional ingredient in food products because its consumption has been linked to reduced risk for cardiovascular disease and cancer (breast, endometrium and prostate cancers) also, it helps to improve laxation and manage diabetes (maintain blood glucose levels) and hypercholesterolemia (reduce blood cholesterol levels). Flaxseed can be used as flaxseed oil, whole flaxseed and ground or milled flaxseed in especially bakery products (bread, bagels, cake, muffin, cookies, biscuits, crackers), cereal based foods (pasta, macaroni) and breakfast cereals. However, flaxseed is susceptible to lipid oxidation which would result in the development of off-aromas and flavours in the food products because of its high level of a-linolenic acid. In this study, the preparation techniques, physical properties, sensory evaluation and nutritional value of different kinds of food products enheriched with flaxseed and its various forms were investigated. Besides, food quality were discussed in these food products. Keywords: Flaxseed, enherichment, functional ingredient, functional food, bakery products, cereal based foods. 289 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of Functional Ingredients on Bread Quality Evrim Özkaynak Kanmaz Artvin Çoruh University, Nutrition and Dietetics Department, 08000, Artvin Abstract Functional foods are foods that provide a health benefit beyond basic nutrition. Nowadays, foods are reproduced with functional foods, called functional igredients, which may help reduce the risk for certain health conditions or promote better health. Also, most of these functional ingredients contain antioxidan and/or anticancerojen phytochemicals in their structure. On the other hand, these ingredients may have negative effects on food quality. Bread enherichment with functional ingredient is very popular whereas, the addition of functional ingredients have various effects on dough and bread quality. In this study, the effect of functional ingredients (soy flour, soy protein, chickpea flour, flaxseed, sesame products, buckwheat, amaranth, quinoa, potato flour, corn flour, defatted maize germ flour, multigrain mix, orange peel, pomegranate husk extract, rosemary extracts, green tea extract) on the rheological properties of dough, the sensory properties and the nutritional value of bread were investigated. Keywords: Bread, bread quality, enherichment, functional ingredient, functional food. 290 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Numerical and Experimental Investigation of Temperature Distributions of Cake During Baking Özge Süfer1, Seher Kumcuoğlu2, Şebnem Tavman2 1 Food Engineering Department, KorkutAtaUniversity, Osmaniye, Turkey 2 Food Engineering Department, EgeUniversity, Izmir, Turkey [email protected] Abstract In this study, the baking operations of cake batter made of plain cake mixture was investigated. Heat transfer that occured in cake baked at three different temperatures and top-bottom fan mode of oven was modelled mathematically using FLUENT 6.3.26 assuming all thermal properties of batter were constant except density. Densities of cake before baking, at the half swell height and after baking were predicated in order to solve model due to accepting batter and cake densities as height functions in center. Temperature profiles in cake was determined during baking at different temperatures and physical, chemical and sensory analysis were done as well as modelling study. While high rate affinity was seemed between experimental and model data at baking temperatures 150⁰C and 160⁰C in all density values, high aliasing could not be seemed between data at 170⁰C. There were no significant differences observed between different density values at same temperature. Drying rates of cake samples was determined. As a result of texture analysis applied on cakes baked at different temperatures, maximum hardness and chewiness values were observed at 170⁰C. The most favourite temperatures were determined as 170⁰C for cake with the aid of sensory analysis evaluated statistically. Keywords: Cake, mathematical modelling, heat transfer Acknowledgements: This study was financially supported by TUBITAK Project No. 110O0, Turkey. This study was a part of MSc thesis. The authors wish to acknowledge to VESTEL A.Ş. for their valuable supports to the project. 291 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Stale Bread Flour on Some Physicochemical, Sensory Properties and Textural Characteristic of Wheat Chips Ferhat Yuksel, Melek Gurbuz, Safa Karaman, Ahmed Kayacier Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey [email protected] Abstract Bread is one of the most commonly consumed food in daily diet in the world. Shelf life of bread is generally short and it stales quickly. Stale bread waste is an important problem in our country because people would not desire to consume stale bread due to its negative sensory properties. The main purpose of the current study was to investigate the possible utilization of stale bread flour in snacks formulations. In this study, effects of stale bread flour level (0-50%), frying temperature (170-190 ºC) and frying time (40-60 sec) on some physicochemical and sensory properties of wheat chips enriched with stale bread flour were investigated. Response Surface Methodology was used for the optimization of variables and construction of regression models. Addition of stale bread flour provided a significant increase in dry matter and ash content of samples. Increment in stale bread flour level provided a significant decrease (p<0.01) in oil content of chips samples (from 34.02% to 21.48%). Color values (L, a and b) of wheat chips samples changed significantly depending on the stale bread flour level in the formulation. L values of samples decreased while a and b values of samples increased with the increment of stale bread flour. Hardness values of samples decreased with the increase of stale bread flour. Sensory panel test results showed that the overall acceptability of wheat chips added with stale bread was found to be similar to control. Acknowledgment: This study was financially supported by TUBITAK (TOVAG-112O778) research grant. Keywords: wheat chips, stale bread flour, sensory, texture, response surface methodology 292 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Traditional Dessert: White Baklava Hale SÜTCÜ, Özge Duygu OKUR BülentEcevitUniversity, Faculty of Engineering, Department of Food Engineering, Zonguldak, Turkey [email protected], [email protected] Abstract The Black Sea Region is worth examining in terms of its historical background, cultural values, human characteristics and economic features. White baklava, which has a special place in the local cuisine, is one of the cultural values of the Black Sea Region. By the same token, White Baklava is characterized with Devrek district of Zonguldak province, and is prepared traditionally for years. Wheat flour, egg, butter, vinegar, starch and walnut are the ingredients of White baklava. The most significant characteristic of White Baklava that differs from other Baklava ones is that it has baked in wood fired oven about 3 hours. This review is intended to demonstrate the cultural adventure of the local cuisine scientifically by providing information about local dessert called “White Baklava” which is one of the local cultural values of the Black Sea Region. Keywords: Baklava, Turkish Dessert, Traditional 293 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Traditional Turkish Tarhana With Cornelian Cherry Özge Duygu OKUR BulentEcevitUniversity, Faculty of Engineering, Department of Food Engineering, Zonguldak, Turkey [email protected] Abstract Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation.Turkish kitchen culture is one of the most important kitchens in the world. As a fermented product Tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in Turkey. Tarhana is a traditional Turkish fermented cereal food made from cereal flours, yogurt and various vegetables. It is a goodsource of B vitamins, minerals, organic acids and free amino acids.Thanks to its rich content, it is known to be a healthy food for children,adults, and for patients. Cornelian cherry fruits contain significant amounts of anthocyanins and vitamin C. It is known that anthocyanins have antioxidant and anti-inflammatory effects. Cornelian cherry fruits have been also used for the medical treatment of gastrointestinal disorder and diarrhea among people in Turkey. Furthermore, the fruits are not only consumed fresh but also used in production of Tarhana with cornelian cherry in Turkey. Tarhana with cornelian cherry is a traditional food that is produced in the Western Black Sea region and is mainly consumed as soup. The consumption of Tarhana with cornelian cherry plays an important role in the maintenance of health and in disease prevention. The objective of this study is to present information about traditionally produced Tarhana with cornelian cherry and its importance as a functional food. Keywords: Tarhana, Cornelian cherry, Traditional 294 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Characterization of Some Types of Traditional Algerian Couscous BOUCHEHAM N., BENATALLAH Le., FETOUHI A. et M. N. ZIDOUNE Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Université Constantine 1, Algérie [email protected] Abstract The objective of our work is to characterize the technological quality of different types of traditional couscous consumed in the Northeast region of Algeria. Tomeet this objective, collection of 42 samples of dry couscous from some household living in this region and characterization of technological quality (size, density, moisture, color and swelling kinetics) of these sampleswas performed. The results haveshownthat at leastsixdifferent types of couscous artisanal are knownand consumedin this region. A minimum 4 types ofcouscous of semolina durum wheat (Triticumdurum) are characterized especially by their sizes: big grain couscous (called AichorBerkoukeche), medium grain couscous (called Mhamssa), small grain couscous (called Naamah Cousksior Berboucha) and couscous very small (calledmesfouf), plus acouscous made from semolina barley (called Maghlout, Boumaghloutor Reghda), and a couscous based from semolina fermented durum wheat (called Lemzeiet). Their density ranges from 0.65 to 0.78 g/cm3, the water content ranges between 7.25% and 13%. For the swelling, all couscous studied stabilized and reaches a maximum after 40 min, this maximum varies from 108.82% to 221.60% at 100 °C. So many variants of traditional couscous, whose characteristics, raw materials and manufacturing methods and preparation are different, exist and deserve to be studied and specified by norms. Keywords: couscous, traditional types, technological quality. 295 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Comparison of Some Instrumental and Sensory Values of Tarhanas Prepared by Different Ratios of Paprika Pomace Fatma IŞIK, Aydın YAPAR Pamukkale University, Engineering Faculty, Food Engineering Department, Denizli, Turkey [email protected] Abstract Paprika (Capsicum annuum) is widely processed into dehydrated products, pickled peppers, and sliced or diced frozen peppers or into products such as sauce, paste, puree and powder for flavoring or coloring purposes and many more. Solid wastes remaining after canned/frozen pepper products processing consist of seeds, peels and stems. It is underlined in some studies that paprika seeds and peels are rich in biologically active compounds, such as dietary fiber, protein, oil, mineral matters, phenolic compounds and carotenoids. Tarhana is a traditional fermented food prepared by mixing yoghurt, wheat flour and a variety of vegetables and spices (tomatoes, onions, paprika, salt and mint). In this study, during preparation of tarhana dough, wheat flour of tarhana was partially (15, 25 and 35%) substituted with paprika pomaces. After drying and grinding, instrumental and sensory color and consistency values of tarhanas were determined. Then, the relationship between instrumental and sensory values were calculated. Tarhana samples with paprika pomaces were found to have lower L values and higher a and b values than control tarhana. In sensory evaluation; it was observed that the increase in paprika pomace levels in tarhanas increased the liking scores of color. It can be said that higher scores of redness, yellowness and darkness were more preferred by the panelists for these tarhanas. Apparent viscosity and K values of tarhanas having paprika pomace were lower than that of the control group. In sensory evaluation, control group and tarhana having 15% of paprika pomace received the best liking scores for consistency. The K value is an indication of the state of being viscous for foods. These results show that decrease in viscosity is not liked by the panelists for these formulations of tarhanas. Paprika pomace can be a good natural source for improving the color values of tarhana. But 25 and 35% substitution levels of paprika pomace decreased consistency and overall acceptability scores in sensory analysis. As a result; substitution levels of paprika pomace which is less than 25% can be recommended for tarhana preparation. 296 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Evaluation of the Alveolar Structure of Bread Dough by Image Analysis Bourekoua H., Dib A, Boulemkahel S,.Benatallah Le And Zidoune.M.N. Equipe de Transformation et Elaboration de Produits Agro-Alimentaires (T.E.P.A.)Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.) Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Constantine 1, Algeria [email protected] Abstract The assessment of expansion rate of the dough during fermentation is an important parameter for successful cooking. The aim of this study was to presentan analytical approach basedonthe mathematical morphological image analysis to describe the development of gas bubbles during the lifting of bread dough. Wheat flour, salt, yeast and water are the main components of the dough. Kinetics of fermentations are plotted (38°C, 150 min.). Dough samples used for the follow-up of fermentation kinetics are kept 24 hours in liquid nitrogen at -196° C then freeze-dried (- 57°C, 0.05 mbar ) during 10 hours in a lyophilizer. Once dehydrated, the doughs are scanned (512 × 512 pixels) by a medical scanner. The images obtained are treated by morphological analysis. The grading curves of the corresponding levels of gray are traced. The size distribution curvesresulting from theimage analysis showed the greatest variation of bubble size for the kinetics of 30 and 150 min., withmore numerous and developed gaseous cells over time. However, the significant difference in heights of two peaks corresponding to these curves relative to the rest of time kinetics studied, shows that the samples of this family includes varied textures. The technique ofimage analysis enabled the classification of pasta samples fermented into groups of different textures the following-up of the evolution of the size of thecells over time, which gives us precious information about grouping cells during the fermentation of bread. Keywords: Alveolar structure, bread dough, image texture analysis 297 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Starch Properties of Wheat Flour Samples, with or without Grape Powder Substitution, and Their Products Tacer-Caba, Z.1*, Nilüfer-Erdil, D.1, Boyacıoğlu, M.H.2, Ng, P.K.W.3 1 * Food Engineering Department, Faculty of Chemical-Metallurgical Engineering, Istanbul Technical University 34469 Maslak Istanbul TURKEY, 2 Department of Food Engineering, Okan University, Istanbul, TURKEY 3 Department of Food Science & Human Nutrition, Michigan State University, 135 GM Trout FSHN Building, 469 Wilson Road, East Lansing, MI USA [email protected] Abstract Bread and extruded snacks are two different groups of cereal products and significant starch sources for consumers. Nowadays, functional ingredient addition to those products has become popular. The main objectives of the present study were to characterize the starch of flour samples and their products by evaluating the amylose/amylopectin (AA) ratio, total starch (TS) and resistant starch (RS) contents, and the thermal properties. Two flour samples [hard wheat flour (WF) and from WF substituted with 7% grape powder (GPF)] were used to produce two different breads: Bread-WF” and “Bread-GPF”, and two different extruded products (at 150ºC): “Extruded-WF” and “Extruded-GPF”. Flour samples were evaluated for total moisture, ash and protein (AOAC 925.10, 923.03 and 920.87 methods, respectively). Breads were produced using AACCI Method 10-10B. TS, RS and AA ratio were detected using enzymatic methods and thermal properties by differential scanning calorimetry. Differences were analyzed by one-way ANOVA and Duncan’s New Multiple Range Test (p < 0.05). WF and GPF were found significantly different from each other in all measured parameters except total protein and moisture. AA ratio was significantly higher in WF than GPF. RS content was higher in Extruded-GPF than Extruded-WF. The amount of digested starch and TS were significantly higher in extruded samples than bread samples. Starches in extruded samples were fully gelatinized during extrusion. Gelatinization started earlier in dough samples from Bread-GPF than from Bread-WF, although gelatinization in crumbs was similar. Dough of Bread-GPF retrograded more than dough of Bread-WF. Results revealed that grape powder usage was an important factor affecting the starch properties of cereal products. Keywords: Bread, extrusion, grape, starch 298 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Optimization of HPMC and Xanthan Gum for a Gluten-Free Formula With Rice and Field Bean in Bread-Making Boulemkahel S., Dib A, Bourekoua H., Benatallah Le. And Zidoune M-N. Equipe de Transformation et Elaboration de Produits Agro-Alimentaires (T.E.P.A.)Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.) Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), université Constantine 1, Algeri [email protected] Abstract The aim is the formulation and the manufacturing of gluten free bread with rice (Oryza sativa) and field bean (Vicia faba) based on the supplementation of cereals with leguminous for the dietetic treatment of celiac disease. A central composite statistical design with two factors (HPMC and Xanthan Gum concentration) and five levels was carried out. Cereal dough samples composed of 2/3 rice and 1/3 (w field bean including 0 to 4.5 % added HPMC (dough basis) and 0 to 1% added Xanthan Gum (dough basis were fabricated). The hydration level was fixed to 115ml (moist flour basis). The results were compared to a control sample made of soft wheat dough. Breads quality was evaluated by measuring their specific volume (Vsp(cm3/g)). OptimalHPMCandXanthan Gumareas supposed givingtheclosestVsp to wheatcontrolarerespectively : [3 - 4,5]% and [0 - 0,55]%. Within these composition range, three baking tests were carried out in identical experimental conditions. The closest specific bread volume (2.30 ± 0,006 cm3/g) to the one of the control sample (2.97 ± 0.007 cm3/g), were obtained with 3.84% HPMC and 0,14% of Xanthane . The crumb grain of the resulting bread, however, was slightly coarser than the control sample. Response Surface methodology, based on measuring of the specific volume was successfully applied to optimise the levels of HPMC and Xanthan Gums for Gluten Free Bread manufacturing. However, Improvements in the crumb grain seems necessary to look for. Keywords: Formulation, gluten-free bread, response surface methodology. 299 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production of Pogaca from Refrigerated Dough Seher SERİN, Sedat SAYAR Department of Food Engineering, University of Mersin, Mersin, Turkey [email protected] Abstract Pogaca, a puff leavened bakery product, is a traditional food consumed by most of the population in Turkey. The most important quality parameters of pogaca are its texture and flavor. Pogaca are generally prepared freshly once a day for breakfast and consumers prefers it in its freshly baked state. Therefore, the production of pogaca is restricted for the only breakfast hours and sometimes it may not be possible to prepare the required number of products in this time period. Thus, bakery industry is seeking for process modifications that may increase the capacity with the existent employees. Therefore the aim of the present study was the investigation of pogaca production from cold stored dough. The effects of storing the kneaded and moulded pogaca dough at 0 C and 4 C for different time period on the texture, volume and sensory properties of pogaca were investigated. Pogaca firmness was determined according to the Standard Method of AACC 74-09 using the Texture Analyser TA-XT2 (Stable Micro Systems, Ltd., UK). Sample volume were measured by the rapeseed displacement method, after the pogaca was cooled for 1 hour at room temperature. Sensory evaluation was performed by ten trained panelists. Pogaca samples were evaluated on the basis of appearance, softness, internal cross-sectional view, stickiness, odour, flavour and overall acceptability by hedonic line scale test. Texture, volume and sensory analyses results were not statistically different for the pogaca samples produced from refrigerated or control dough’s. Thus, production of pogaca from refrigerated dough will be an alternative process for the increasing the capacity in a limited time period. Keywords: Bakery, bakery industry, cold storage dough, pogaca. 300 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Development of Technology for Antidiabetic Bakery Products Urishbay Chomanov., , Gulzhan Zhumaliyeva1 , Ph.D., Aruzhan Shoman1, Timur Sultanbek1, Mgr, Rabiga Tultabayeva1.Academician of Kazakhstan NAS1 The Kazakh Scientific Research Institute Overworking and Food processing [email protected] Abstract In Kazakhstan, one of the most consumed products are bakery, therefore a range increasing of the antidiabetic purpose is an urgent task, i.e. every year in Kazakhstan, an increasing number of people suffering from diabetes. One of the rational ways of solving this problem is to develop the high-efficiency technologies for antidiabetic bakery production using complex additives of plant materials; to address this issue requires the use of biotechnology and electrical methods in the production of complex additives used in antidiabetic bakery. We have developed technology for antidiabetic bakery using complex additives of plant materials. Keywords: bakery products, bioadditive, plant materials 301 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Energy and Exergy Analysis of a Bread Production Plant Şebnem TAVMAN1, Damla BARIŞIK2, Gamze KOR2, Neslihan BOZDOĞAN2, Vildan KÜÇÜK AKDENİZ2, Nadire KÜÇÜKLER2 1 2 EgeUniversity, Engineering Faculty, Food Engineering Department, Bornova, Izmir, EgeUniversity, Institute of Natural and Applied Sciences, Food Engineering Section, Bornova, Izmir Abstract In this study, energetic and exergetic analysis of Pilot Bread Production Plant in Ege University Food Engineering Department in terms of standard bread production was investigated. Bread is one of the most consumed food product in Turkey. Statistical studied has been made in 2013 indicates that bread industry increase 7 % since 2011 and reached 30.3 billion TL according to “Wheat Products Report in Turkey” studied by Euromonitor International. Energy and exergy analysis are based on thermodynamics 1st and 2nd laws. By using exergy analysis method, magnitudes and locations of exergy destructions (irreversibilities) in the whole system (bread production plant) can be identified, while potential for energy efficiency improvements can be introduced. Recently, exergy analysis has been used rather than energy analysis for evaluating the performance of food systems. In this study; bread dough, ambient air, natural gas and electric have been considered entering energy and mass, bread, flue gas and other loses have been calculated output energy and mass on energy and exergy balance. The amount of entering dough and output bread were determined 35 kg/h, 28 kg/h, respectively. As a result of the calculations which were based on thermodynamics 1st and 2nd laws, the efficiency of energy and exergy were determined as 63.8 % and 6.58 %, respectively. Performance analysis of bread production plant will supply the data for determine the energy and exergy efficiency and find out the energy and exergy losses during the process. By this study, it is aimed to contribute data for baking industry. Keywords: bread, bakery, energy, exergy 302 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Substitution of Sugar Alcohols and a Rare Sugar on HMF and Antioxidant Property of Biscuits Emine Nur Herken, Mehmet Güldane Pamukkale Üniversitesi, Gıda Mühendisliği Bölümü [email protected] Abstract In this study, sweeteners such as sucrose, sorbitol, xylitol and D-psicose were used in different proportions for biscuit production. Baking was applied at 170, 200 and 230°C for 9, 12 and 15 minutes. Baked samples were analysed for total phenol, total antioxidant and HMF contents. There was no significant difference between ash, protein, fat values of biscuits with different formulations, but moisture contents of biscuits which contain sugar alcohols were found lower than control sample including 100% sucrose as sweetener. Biscuits made with D-psicose had significantly lower hunter L and higher hunter a color values than cookies made with other sugars. Sample containing 75% sucrose and 25% D-psicose of sweeteners was the favourite sample of the sensory evaluation with high acceptancy. Total phenol, total antioxidant and HMF values of all samples were determined to be increasing as temperature and time increasing. The data showed that by replacing sucrose with Dpsicose, samples possessed the highest values of total phenol, total antioxidant capacity and HMF contents than the other samples A great HMF accumulation was determined in samples which had water activity lower than 0.4. Keywords: Biscuit, Sugar Alcohols, Total Phenol, Total antioxidant, HMF 303 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Rheological, Physical and Sensorial Evaluation of Cookies Supplemented With Dairy Powders Durmuş Sert, M. Kürşat Demir, Nilgün Ertaş Department of Food Engineering, Engineering & Architecture Faculty, Necmettin Erbakan University, Konya, 42060, Turkey [email protected] Abstract The effect of dairy powders (skim milk powder (SMP), butter milk powder (BMP), sodium caseinate (NaCas), yoghurt powder (YP), milk powder (MP) and colostrum powder (CP)) on cookie quality was studied. Cookies were tested for aw, energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest aw values were obtained for cookies containing CP, also the highest energy values obtained with CP added cookies. Diameter values of cookies with addition of SMP, BMP, YP and MP, were higher than NaCas and CP. The lowest spread ratio was measured in the cookie samples with added SMP. YP addition gave the highest breaking strength of cookies. Cookies with NaCas addition exhibited the highest lightness (L*) values than the other cookies with different dairy powders. Cookies prepared with BMP received the highest scores for colour, appearance, texture, crispness and overall acceptability. Keywords:Cookie, dairy powders, dough rheology, sensory properties 304 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Different Flour Blends on Some Properties of Gluten-Free Cakes Gamze Özuğur, Nermin Bilgiçli, M. Kürşat Demir, Nilgün Ertaş Department of Food Engineering, Engineering & Architecture Faculty, Necmettin Erbakan University, Konya, 42060, Turkey [email protected] Abstract In this research, different gluten-free flour blends containing corn starch (CS), rice flour (RF), buckwheat flour (BF), lupin flour (LF), soy flour (SF) and chickpea flour (CF) were used in glutenfree cake formulation. Control cake prepared with blend of CS:RF (50:50). For other cake formulations, blend of CS:RF (50:50) replaced with blend of BF:LF:SF:CF (25:25:25:25) at 10, 20 and 30% levels. Crust and crumb color values, weight, volume index, symmetry index, uniformity index, firmness, springiness and sensory properties of cake samples were determined. While crust lightness (L*) of the cakes increased (p<0.05) with increasing amount of BF:LF:SF:CF in cake formulation, crumb lightness and yellowness (b*) decreased with BF:LF:SF:CF usage. Volume index, symmetry index and uniformity index of cake samples changed between 130.5 and 141.5; 2.7 and 3.9; 1.0 and 1.2, respectively. The highest volume index value was obtained with 10% BF:LF:SF:CF usage in cake formulation. Firmness of the cakes containing 10-20% BF:LF:SF:CF blend were found lower compared to control cake. As a result of sensory evaluation, appearance, taste, odor, color, texture and overall acceptability scores of cake samples decreased over 10% BF:LF:SF:CF usage level. Keywords: Gluten-free; Cake; Legume; Pseudocereal 305 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Usage of Mixolab to Predict Breadmaking Quality of Different Flour Blends Containing Resistant Starch and Wheat Fiber Nilgün ERTAŞ*, Mustafa Kürşat DEMİR, Nermin BİLGİÇLİ Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey, 42060 *[email protected] Abstract Resistant starch and wheat fiber were replaced with wheat flour at 5, 10 and 15% level in bread formulation. Mixolab parameters and breadmaking properties of different flour blends were determined. Correlation coefficients were calculated between bread properties (weight, volume, specific volume, hardness, and color values of crust and crumb) and mixolab parameters (C1, C2, C3, C4, C5 and stability). Weigh, volume and hardness values of bread changed between 149.5 and 158.6 g ; 335 and 530 ml; 1101.9 and 2961.3 g, respectively. While bread containing 5% resistant starch gave similar weight, volume and hardness value to control bread, all addition levels of wheat fiber decreased those parameters significantly (P<0.05). The highest crust and crumb lightness was obtained with 15% resistant starch usage. Significant (P<0.01) correlation coefficients were found between mixolab C1, C3 values and volume, hardness values of the breads. Also, significant (P<0.05) correlations were obtained between mixolab C1, C2 values and crust lightness (L*), redness (a*) of the bread samples. Keywords: Mixolab; Resistant starch; Wheat fiber; Bread 306 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Development of a Method Highlighting in Different Nature of Couscous Agglomerates BOUDOUIRA Nassira, FETTOUHI Aouatif, BENATALLAH Leila, BOUCHEHAM Nouhed ; ZIDOUNE Mohamed Naserdine Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A.A.)Constantine University 1 [email protected] Abstract Objective:Clarification of a method of classification of the couscous agglomerates by the evaluation of the rate of dissociation. Our approach aims at applying a method usually used for dairy gels. (Lefebvre-Cases E. et al., 1998 a) to cereal products of various natures. Methodology: Put at contact between the dissociating solution of the b-mercaptoéthanol and the acetic acid with (1M, 2M, 3M) and (2%, 6%,10%) respectively and the couscous during 30 minutes. Measure of the total dry matter in order to evaluate the rate of dissociation by applying a formula of computation Comparison of the effect of the dissociating solutions on three types of couscous to knowing the industrial couscous, the precooked traditional couscous and the gluten-free couscous A reference classification was used, it is based on the degree of efflorescence which estimates the degree of disintegration of cooked grains of couscous. Results: According to the plotted curves, the rate of dissociation increases with the increase in the concentration of the dissociating solution what confirms the capacity of the dissociating agents to cut S-S connections and ioni connections implied on couscous agglomerates. classification according to the degree of efflorescence shows that the industrial couscous is the best one followed by the traditional precooked couscous and the gluten-free couscous, the same classification was found what enables us to validate our method Conclusion: In order to understand well the nature of the interactions implied in the constitution of the couscous agglomerates, it is interesting to test the effect of the other dissociating agents like urea and SDS. Keywords: Couscous, dissociating agents, method, interactions. 307 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Highlighting Hydrophobic Interactions in Bread Wheat Doughs Using Sodium Dodecyl Sulfate Aouatef Fetouhi, Nassira Boudouira, Mohammed Nasreddine Zidoune, Abdallah Bouasla, Leila Benatallah INATAA, Université Constantine 1, Algeria Abstract Structurally, the dough consists of a protein backbone (gluten network) to which adhere the other components, mainly starch and lipids. Hydrophobic interactions are among those involved in the formation of the protein network of the one part, and the link between it and the other components on the other part. The aim of this study is to estimate the hydrophobic interactions in a bread dough by using an anionic detergent, Sodium dodecyl sulfate (SDS). Discs of 10g of dough are brought into contact with 30 ml of SDS with concentrations ranging from 1 to 10g / 100ml for 1 hour under moderate agitation. A reference sample is prepared by replacing the dissociation solution by distilled water. The estimation of the dissociating effect is done by the quantification of the dry matter and the proteins. The results show a positive correlation between the rate of dry matter and liberated the SDS concentration from 1 to 4g/100ml then a stabilization between 4 and 6g/100ml. Beyond 6g/100ml, a decrease rate of the liberated solids is observed. The amount of protein released increases with the concentration of SDS till to 5g/100ml. Beyond this concentration, there is a stabilization of the amount of protein released. These results indicate that the SDS is a suitable agent for dissociation highlighting hydrophobic interactions in bread dough. And can be a way of assessing the quality of the doughs according to their content of hydrophobic interactions. Keywords: sodium dodecyl sulfate, hydrophobic interaction, doughs, wheat 308 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Apple Pomace Powder Addition on Gluten-Free Batter and Cake Properties Zahide Memeli, Seher Kumcuoglu, Hulya Cakmak, Sebnem Tavman Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova-Izmir, Turkey [email protected] Abstract Celiac disease is a chronic inflammatory disease in the gastrointestinal tract triggered by dietary gluten in susceptible individuals. There is a growing interest in gluten-free bakery products in recent time and those products are enriched with some nutritional products. Breakfast cereals and bakery products are the most preferred vehicles especially for fiber enrichment. Apple pomace is the main by-product from juice or cider making and excellent source for phytochemicals and dietary fiber. The objectives of this study were to incorporate apple pomace powder (APP), replacing some of the rice flour, and to investigate the effects of APP addition on rheological properties of batters and the quality characteristics of rice based cakes. APP was added in different amounts (0, 5, 10, and 15%) into the gluten-free cake formulations as a fiber source. Rheological characteristics of batters were modeled by Power Law model (τ = k.γn). Specific gravity of batters and volume values, moisture and color measurements on cakes were also carried out. According to rheological studies, Power Law model was suitable to represent the rheological characteristics of the cake batters. Specific gravity values of batters significantly increased (p< 0.05), meaning less air inclusion, with the increasing amounts of APP addition. Besides, fiber enriched gluten-free cake samples containing APP resulted in decreased volume index (13 ± 0.2, 11.08 ± 0.39, 10.55 ± 0.07, 9.85 ± 0.21 cm for control, 5%, 10%, 15% APP containing cakes, respectively) and volume values (601 ± 10.21, 498 ± 6.06, 491 ± 11.14, 453 ± 7,58 cm3 for control, 5%, 10%, 15% APP containing cakes, respectively) when compared to the control sample. Moisture content of the APP containing cake samples were not significantly different from each other, however found lower than control sample (p< 0.05). On the other hand, a significant decrease was observed in the L, a, b values belonging to the crust and crumb of the cakes with APP as the amount of the addition increases (p< 0.05). Keywords: gluten-free, apple pomace powder, dietary fiber Acknowledgements: This study was financially supported by TUBITAK Project No. 213O205 and Ege University 14.BİL…, Turkey. This study was a part of MSc thesis. The authors wish to acknowledge to SANSET Foods A.Ş. for their valuable supports to the project. 309 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Influence of Germination Process on Phenolic and Flavonoid Content of Brown and Yellow Flaxseed (Linum usitatissimum L.) Evrim Özkaynak Kanmaz1, Gülden Ova2, Ayfer Tan3 1 Nutrition and Dietetics Department, ArtvinÇoruhUniversity, Artvin, Turkey 2 Food Engineering Department, EgeUniversity, İzmir, Turkey 3 Aegean Agricultural Research Institute, İzmir, Turkey [email protected] Abstract Sprouts are considered as fresh vegetables and consumed as functional ingredient in different food products. In this study, the effect of germination and germination time on phenolic content of brown and yellow flaxseed (Linum usitatissimum L.) sprouts was investigated. Free and esterified phenolics in flaxseeds were rapidly increased with germination and also during germination (5-13 days). Also, total phenolic content of brown and yelllow flaxseeds increased 4.2-fold (from 697.83 to 2945.24 mg /100 g dw) and 7.3-fold (from 462.77 to 3396.57 mg /100 g dw) after germination of 13 days respectively. On the other hand, the percentage of esterified phenolics in flaxseeds decreased with germination and represented 66.11 and 67.02% of total phenolics in brown and yellow sprouts. Keywords: Flaxseed, sprouts, flaxseed sprout, germination, phenolic content. 310 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of Germination Process on SDG lignan, Total Fat and Fatty Acids of Brown and Yellow Flaxseed (Linum usitatissimum L.) Evrim Özkaynak Kanmaza*, Gülden Ovab, Ayfer Tanc a Nutrition and Dietetics Department, HealthCollege, ArtvinÇoruhUniversity, Artvin, Turkey b Food Engineering Department, Engineering Faculty, EgeUniversity, İzmir, Turkey c Aegean Agricultural Research Institute, İzmir, Turkey Abstract In this study, SDG (secoisolariciresinol diglucoside) lignan,total fat and fatty acid composition were evaluated in brown (TR 77705) and yellow (TR 73572) flaxseeds (Linum usitatissimum L.) and their sprouts (at 5–13 day). SDG lignan in brown and yellow flaxseeds were 13.76 and 6.17 mg/g dw respectively. Germination resulted in a noticable reduction of SDG lignan in brown and yellow flaxseeds. 13-old-day brown seed sprouts had the highest SDG lignan (0.72 mg/g dw) whereas, yellow seed sprouts registered the highest SDG lignan content after 11 days germination (0.37 mg/g dw). Total fat contents were significantly reduced 68.72 and 76.61% after 5 days germination in brown and yellow flaxseeds respectively (p<0.05). Total fat in 5-day-old brown and yellow seed sprouts were determined as 13.23 and 10.54% respectively and similarly 3.20 and 3.36% in 13-day-old sprouts. Highest percentage of unsaturated fatty acid in brown and yellow seed sprouts were determined as 89,80 and 86,20% at 5 days and similarly α-linolenic acids were calculated as 52,58 and 45,15% respectively. The palmitic acids in noticably increased during germination and the highest levels were obtained as 18.96 and 16.73% in yellow and brown seed sprouts at 11 days respectively. Keywords: Flaxseed; germination; cultivar; SDG lignan; total fat; α-linolenic acid; fatty acids. 311 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Different Processes on Phytic Acid Content of Whole Buckwheat Flour Mustafa Kürşat DEMİR, Nilgün ERTAŞ*, Nermin BİLGİÇLİ Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey, 42060 [email protected] Abstract Phytic acid (myo-inositol hexaphosphate) is an antinutrient due to its ability to bind minerals. It is found in cereals, pseudocereals, legumes and oily seeds. Buckwheat (Fagopyrum esculentum M.) is a valuable pseudocereal for functional food production with high amount of mineral (K, Mg, P and Zn), phenolic compounds and antioxidant content. On the other hand buckwheat contains considerable amount of phytic acid. In this research, whole buckwheat flour : water mixture was prepared as 1:2 (w/w) ratio, and microwave (3, 6, 9 and 12 minute at 460 W), ultrasound (3, 6, 9 and 12 minute at 50°C) and autoclave (30, 60, 90 and 120 minute at 121 °C) applications were used for defitinization of whole buckwheat flour. Phytic acid and phytate phosphorus content of whole buckwheat flour were determined by colorimetric method. Color values (L*, a*, b*, SI and hue) were also measured to determine the effect of different application. After applications, phytic acid and phytate phosphorus contents of buckwheat flour were found between 1333.5 and 454.7 mg/100g; 376.1 and 128.1 mg/100g, respectively. Those values were 1373.5 and 387.3 mg/100g in control sample. Compared to control sample, microwave, autoclave and ultrasound application decreased the phytic acid content of whole buckwheat flour at 6.2-34.9%, 39.8-66.9% and 2.91-15.2% ratios, respectively. Increasing amount of autoclave duration time at 121 °C was also increased the reduction of phytic acid and phytate phosphorus in whole buckwheat flour. All of the applications decreased L*, b*, hue and increased a* values of the whole buckwheat flour compared to control. The most remarkable color changes were also obtained with autoclave application. Keywords: buckwheat; phytic acid; microwave; ultrasound; autoclave 312 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Drying Methods on the Physicochemical Properties of Oghono Mix (Irvingia gabonensis) Eunice Moriyike Ogunbusola1, Stephen Olanrewaju Arinola2, Habibat O. Adubiaro3 1 Department of Food Science and Technology, FederalUniversityOye-Ekiti, Nigeria 2 Department of Food Technology, Federal Polytechnic Ado-Ekiti, Nigeria 3 Department of Industrial Chemistry, Federal University Oye-Ekiti, Nigeria [email protected] Abstract Ogbono, the seeds of Irvingia gabonensis has been widely used in Nigeria and some African countries as emulsifiers and thickeners in traditional soups. The use of this seeds has been limited to local traditional culinary practices which makes them under exploited. Drying reduces moisture content and enhances distribution of agricultural food products thereby encouraging international trade. This work investigates the effect of drying on the physicochemical and sensory properties of ogbono mix. Seeds of Irvingia gabonensis were dried in the laboratory using different drying methods. Ready-to-cook Irvingia gabonensis mixes were prepared by mixing with dried crayfish, stockfish, pepper, bitter leaf and local spices. Physicochemical and sensory properties of Ready-to-cook Irvingia gabonensis mixes were evaluated. The proximate composition (g/100g) of the mixes revealed protein; 7.17, 7.51, 7.28 and 7.32; ash 0.6, 0.8, 0.6, and 0.9; fat 3.47, 3.46, 3.49 and 3.47; crude fibre 2.5, 2.0, 2.6 and 2.4; moisture content 6.0, 6.0, 7.5 and 8.0; and carbohydrate 71.14, 70.95, 71.09 and 71.12 for tray dried, oven dried, sun dried and fresh mixes respectively. The functional properties showed that the oven dried mixes was significantly higher in water absorption capacity (675% g/g) than other mixes. The sensory evaluation conducted on cooked mixes revealed that tray dried Irvingia gabonensis mix was significantly superior in drawability and overall acceptability to other dried and fresh mixes. The use of Tray dryer at 600C for drying Irvingia gabonensis seeds produced functionally and acceptable Ready-to-cook Irvingia gabonensis mix, and thus promotes global food security. Keywords: Drying methods, physicochemical, sensory, functional, Irvingia gabonensis 313 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Review of Application of Pulsed Electric Field in the Production of Liquid/SemiLiquid Food Materials Ö.Faruk Gamlı Food Engineering Department, KorkutAtaUniversity, Osmaniye, Turkey [email protected] Abstract Thermal methods are being used in the production of food materials generally.Aplication of heat to foods causes deterioration of food components so food manufacturers have begun searching for new methods that cause less damaging food components. Non-thermal methods are being used in the production of foods such as ultrasound, gamma radiation, high hydrostatic pressure and pulsed electric field treatment lately. Pulsed electric field treatment is a new method as non-thermal methods that being used in processing of liquid samples without any significant effects on physicochemical properties of food samples. The pulsed electric field method consists of pulse generator, switches, treatment chamber, cooling section and monitoring system. Microbial inactivation and enzyme destruction of fruit/vegetable juices, milk and liquid egg samples can be assured by pulsed electric filed treatment successfully. Increase in current intensity, pulse width causes higher microbiaI inactivation and enzyme destruction. Keywords: non thermal methods, pulsed electric field, current intensity, microbial and enzyme destruction 314 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY A Review Based On The Relationship Among Drying, Curve Fitting And Mathematical Models In Food Systems Ö.Faruk Gamlı Food Engineering Department, KorkutAtaUniversity, Osmaniye, Turkey [email protected] Abstract Drying process extends the shelf life stability of foods that preserve the quality and food stability by removal of water. Several drying methods are being used such as microwave, vacuum-microwave, freeze drying, convective air, spray drying, fluidized bed drying and infrared-convective for drying purposes. There is a close relationship between deteriorative reactions and final moisture contents in food materials. The final moisture content affects the storage capabilities and shelf-life of foods and to predict the moisture contents of foods mathematical models are being used at any drying time. The correlation coefficient (R2), the reduced chi-square (x2) and root mean square of error (RMSE %) are used to fit to the models for drying curves. Increase drying temperature, drying air, microwave heating watts result an increase in drying rate and effective moisture diffusivity. Drying with microwave method is effective method for food preservation and rate of drying is higher than traditional drying methods. Microwave or infrared drying enhances drying rate and rapid process that creates a porous, crispy and delicious texture of the food samples. Keywords: drying systems, final moisture content, mathematical models, curve fittings, microwaveinfared drying 315 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Production of Hibiscus Paluze and Determination of Some Properties Ilyas CELIK1*, Oguzhan NOGAY1, Merve DEFCI 1and Merve AKIN1 1 University of Pamukkale, Department of Food Engineering, Denizli , TURKEY [email protected] Abstract Paluze is a dessert which is produced based on the basis of formation gel-like structure by starch gelatinization. There are variety processes of Paluze in different regions. In addition to plain type, different types of Paluze are available which are made by using some fruit juices and also by using milk as in the Balkans. Hibiscus (Hibiscus sabdariffa) is a plant from the malvaceae family. In this study, production of Paluze is carried out by using Hibiscus extract and some properties of this product is determined. The pH value of Hibiscus was measured as 2.3 and this result have effect on increasing pH value of Paluze which was measured as 2.8. Sensory properties were evaluated above average by panelists in terms of color, smell, consistence, taste and general acceptance. Hunter color scale values L, a, b were measured 7.81, 9.15 and 1.30, respectively. Textural characteristics, hardness, adhesiveness and resilience were 1852 g, 0.085 J, 0.16, respectively. The rheological characteristics of Paluze determined at 60°C and Paluze showed non-Newtonian fluid, pseudoplastic type. Keywords: Paluze, Hibiscus extract, Starch gelatinization 316 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect of Pretreatments on Air Drying Characteristics of Persimmons Y.Tulek, E.Demiray, Pamukkale University, Food Engineering Department, Denizli, Turkey [email protected] Abstract In this study, whole and peeled persimmons were dried in the ranges of 55-75°C of drying air temperature in a hot air dryer. The effect of drying air temperature and pretreatments on the drying characteristics was determined. Immersing in a solution of 20% sucrose resulted in an increase in the drying rate of persimmons. A non-linear regression procedure was used to fit five thin-layer drying models available in the literature to the experimental moisture loss data. The models were compared based on the coefficient of determination, root mean square error, and the reduced chi-square between the observed and predicted moisture ratio. The Page and Modified Page models have shown a better fit to the experimental drying data as compared to other models. The effective diffusivity was determined to be 9.237 x 10-10 to 10.395 x 10-10 m2s-1 for the blanched persimmons and 7.755 x 10-10 to 9.631 x 10-10 m2s-1 for immersed sucrose solution persimmons. The activation energies for diffusion were calculated to be 56.09 kj mol-1 (for blanched) and 10.28 kj mol-1 (for immersed sucrose solution). Keywords: Persimmon, air drying, thin-layer drying models, effective diffusivity, activation energy 317 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Convective Drying Of Onion Slices Özge Süfer1, Mahir Turhan2 1 Food Engineering Department, KorkutAtaUniversity, Osmaniye, Turkey Food Engineering Department, University of Mersin, Mersin, Turkey [email protected], [email protected] 2 Abstract This work aimed to investigate of the drying of intact and treated onion slices. Onion slices were treated by dipping into 20 % (w/v) NaCl solution for one hour. The onions were hand peeled, cut into slices of approximately 4.0 ± 0.1 mm thickness. Drying was conducted at 50 ⁰C , 60 ⁰C and 70 ⁰C until they reached a moisture content of about 20% or below. Fick’s Diffusion Equation was exploited to investigate the drying kinetics. Drying time of treated slices (8,5 – 13,5 hour) is always higher than intact slices (7 – 9,5 hour) and more attractive colour is observed in treated samples after drying. Prediction of the diffusivities from the experimental data was possible that they range between 2,030 × 10-8 m2/s at 50 ⁰C and 2,168 × 10-8 m2/s at 70 ⁰C for intact onions and 1,051 × 10-8 m2/s at 50 ⁰C and 1,687 × 10-8 m2/s at 70 ⁰C for treated onions. This study will be precessor for onion powder production in the future. Keywords: Onion, convective drying, diffusivity 318 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effects of Ultrasonication on the Rheological Properties of Red Beet Root Juice Filiz İÇİER1, Serdal SABANCI2, Mutlu ÇEVİK2, Derya TEZCAN2, 1 EgeUniversity, Food Engineering Department, Engineering Faculty, 35100, Bornova, IZMIR, TURKEY, [email protected] 2 EgeUniversity, Institute of Natural and Applied Sciences, Food Engineering Section, 35100, Bornova, IZMIR, Turkey Abstract Ultrasonication is a novel technique that has been widely used for enhancing food processes and also an innovative method for improving the quality of fruit juices such as colour, phenolics, flavonoids, antioxidant capacity. Beetroot has a high nutritive value and is a source of fibre, mineral components, folic acid, and anthocyanin pigments.In this study, the effect of ultrasonication on the rheological behavior of red beetroot juice was examined. Freshly squeezed red beetroot juice was ultrasonicated using a 1500W ultrasonic processor at a constant frequency of 20 kHzfor different processing times(0-20 min). Rheological properties of juice were determined by fitting shear stress- shear rate data to some rheological models (Newtonian, Bingham, Exponential, Herschel Bulkley). It was found that Herschel Bulkley model (R2=0.997, X2=0.0000706, RMSE=0.00778) was the best model for the untreated juice while rheological behavior of juices ultrasonicated for 5-15 min was fitted to the Exponential model best (for 15 min- R2=0.999, X2=0.0000358, RMSE=0.00569). However, red beetroot juice ultrasonicated for 20 min was shown as Newtonian fluid behavior (R2=0.98, X2=0.000862, RMSE=0.028644). It can be concluded that, the consistency of the juice decreased as the ultrasonication application time increased. It is thought that changes on rheological properties of juices depending on treatment conditions during ultrasonic processing will be useful for the design and optimization of mixing operations and pumping systems in food industry. Keywords: Ultrasonication, Rheology, Modelling, Red Beetroot Juice 319 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Ohmic Tempering of Frozen Kiwi Puree Cansu ÇELEBİ1, Filiz İÇİER2 1 Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Program, Bornova, Izmir, Turkey, 2Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey [email protected] Abstract In this study, the applicability of ohmic heating on tempering of the frozen kiwi puree was investigated. Kiwi puree has been shaped as a block of 1 cm 7 cm 10 cm in a specially designed container, er, and then frozen at air blast freezer (-30°C). ( 30°C). It was aimed to reach the center temperature of the frozen block puree to +20 °C from –18 18 °C. The ohmic tempering was performed by the application of different voltage gradients (10, 15 and 20 V/cm) whereas conventional tempering was performed at controlled conditions in the refrigerator (4 °C). The effects of tempering method and voltage gradient on tempering time, temperature distribution, color, brix, titrable acidity and pH were investigated. As the voltage age gradient increased, the tempering time decreased in the range of 92-94 92 94 % comparing to conventional tempering. Average thawing temperature was measured as -2.2 2.2 °C for the sample having the 12 °Bx.The effects of tempering method and voltage gradient on pH pH and brixvalues were not statistically significant (p>0.05). On the other hand, thawing method and voltage gradient affected the kiwi puree colour (L*, a*, b*, Hue angle, chroma and total colour differences) statistically (p<0.05). The value of a*, total colour differences and chroma differences was higher at the lowest voltage gradient.It is thought that the results of this study will provide data for the scaling up of the industrial ohmic tempering or thawing systems and give useful insights to further studies studies on these subjects. Keywords: Ohmic, Tempering, Kiwi puree 320 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Two Phases Flows In Food Processing Stylianos Anestis, Athanasios Labropoulos Technological Educational Institute of Athens, Kallithea 17674 Greece [email protected] Abstract A theoretical study of the interaction term in the two-fluid model equations is presented. The relevant Navier–Stokes equation is volume-integrated in a control volume fixed in a field of dispersed twophase flow; then it is time-integrated. An expression for the interaction term is obtained in the limit of infinitesimal control volume, which rigorously fits to the two-fluid model equation based on average time. The basic equations and all the different combinations types of food phases (solid, liquid, gas) are presented. Two-fluid model of turbulence is presented and applied to food processing. The fluids are defined as turbulent and non-turbulent. Transport equations are solved for the variables of each fluid, and empirical relations, established in prior work, are used to express interchange of mass and momentum at the interface. Gradient-diffusion flux is considered an intra-fluid source of turbulence. A critical comparison is made between the results based on the application of this model and the conventional k-e model. Such results include velocity vectors, effective viscosity and tracer dispersion. In addition, the two-fluid model predicts spatial distribution of the intermittency factor, which provides a measure of the extent of turbulence in the food processing. Keywords: computational methods, multiphase flow, Navier–Stokes equations 321 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Mathematical Modelling Of Infrared Surfacecooking Applied To Meatballs PreCooked Ohmically Gamze KOR1, Filiz İÇİER2 1 EgeUniversity, GraduateSchool of Natural and Applied Sciences, Food Engineering Program, Bornova, Izmir 2 EgeUniversity, Engineering Faculty, Food Engineering Department, Bornova, Izmir, [email protected] Abstract In this study, the continuous type infrared surface cooking process for meatballs pre cooked ohmically was mathematically modeled. The continuous pilot scale electrical processing system was setting up by providing simultaneous processing of ohmic and infrared cooking. The infrared cooking was performed in triplicate by using 27 different processing parameters; 3 different power applications (370.62, 567.83, 847.55 W), 3 different processing times (4, 8 and 12 min) and 3 processing distances (10.5, 13.5, 16.5 cm).Unsteady state, one dimensional heat and mass transfer in a finite cylindrical meatball was solved using finite difference implicit technique (MATLAB, Vers. 7.12.0). The simulations of the temperature distribution during infrared cooking were compared with the experimental temperature distributions measured with destructive method. . The conformity between experimental and predicted results was explained in terms of % error. Results varies between -2.545 and -34.347 % for surface, -0.193 and -16.761 % for center. It is concluded that the temperature measurement method can be improved by non-destructive temperature distribution determinations. The agreement between predicted and experimental results could be improved in future studies by adding compositional, dimensional and gravimetric changes in meatballs during cooking. Keywords : cooking, meat, ohmic, infrared, modeling, heat transfer Acknowledgements: This study was financially supported by TUBITAK Project No. 110O068, Turkey,and Ege University BAP Project No 11/BİL/021, Turkey. This study was a part of MSc thesis of “Application of Continuous Type Infrared Surface Cooking Method to Semi-Cooked Meatballs, Performance Evaluation and Mathematical Modelling”. The authors wish to acknowledge to Burdur Güçbirliği San. A.Ş., Arçelik A.Ş. and Batı Klima A.Ş. for their valuable supports to the project. 322 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Radio Frequency Applications In Food Industry Ece Çağdaş , Atıf Can Seydim SuleymanDemirelUniversity, Food Engineering Department, Isparta; TURKEY [email protected] Abstract Market conditions and consumer demand require investigation of novel food processing technologies that can improve product quality and stability while reducing energy use during processing, without compensating food safety. Although representing excellent results for preserving foods, thermal processes showed some detrimental effects on quality characteristics of food products. Therefore, nonthermal processing technologies have been developed during the last decades as alternative to thermal food processes. One processing technology that allows for such high quality products is radio frequency (RF) technology. RF has a potential for food applications because of the rapid and uniform heat distribution, large penetration depth, and lower energy consumption. RF field generates heat volumetrically within the material wetted with polar molecules such as water by combined mechanisms of dipole rotation and ionic conduction. Such internal heat generation speeds up the drying process mainly because of unidirectional temperature and moisture concentration gradients. RF technology has been successfully applied for drying, baking, and thawing of some frozen food products. However, RF offers an advantage over conventional processes, its uptake by industry has been relatively slow. As a potential pasteurization/sterilization technique, more work needs about the effectiveness of RF for inactivating microorganisms and its impact on product quality and shelf life. Also, further understanding of temperature distribution within the products and more dielectric property data on food products with potential packaging are necessary. In this review, the current status of RF applications in food processing and preservation, and challenges to this technology were discussed. Keywords: Radio Frequency, Dielectric Properties, Food Quality 323 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Phenolic Compounds Of Rotary Force Air Dried Apple Chips Bilge ERTEKİN FİLİZ1, Ebru ÇUBUK DEMİRALAY 2, Atıf Can SEYDİM 1 1 Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering Suleyman Demirel University, Faculty of Arts and Sciences, Department of Chemistry 2 Abstract Turkey is the third apple crop producer in the world while Isparta region provides the 25% of its production. Apple has high content of phenolic compounds especially flavonoids. Apple chips are obtained by dehydrating of apple slices.As an alternative of high-calorie chips, apple chips have low calorie as well as favorable sensorial properties. Phenolic compounds are secondary metabolites of plants. They are responsible for the sensory quality as well as the antioxidant activity of foods. Many phenolic compounds are good sources of natural antioxidants. Antioxidants play an important role in the prevention of many diseases. Fresh and processed fruit products are important sources of phenolic compounds. Research on phenolics has been driven in recent years by their beneficial health effects. The aim of this study was to determine phenolic compounds of apple chips produced from three different apple types at three different dehydrating temperatures. Starking Delicious, Golden Delicious and Granny Smith apple types were sliced and dehydrated to less than 4% of moisture content. Phenolic compounds in the apple chips have been determined by HPLC with diode array detection. Seperation of gallic acid, chlorogenic acid, catechin, epicatechin, caffeic acid and rutin was carried out with C18 column and 18% acetonitrile containing mobil phase at 198 nm. Chlorogenic acid, gallic acid and catechin were major phenolic compounds for apple chips produced from Starking Delicious, Golden Delicious and Granny Smith apple types, respectively. Phenolic contents of apple chips were higher than raw materials at dry weight basis for all dehydrating temperatures. Keywords: Apple Chips, Phenolic compounds, HPLC 324 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect of Ultrasound Pretreatment on Drying Kinetics of Carrot Senem TÜFEKÇİ1, Sami Gökhan ÖZKAL2* 1 Department of Food Processing, Vocational School of Acıpayam, Pamukkale University, Denizli, Turkey 2 Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey *[email protected] Abstract In this study, it was aimed to investigate the effect of ultrasonic pretreatment prior to hot air drying on dehydration kinetics of carrot. For this purpose, ultrasonic generator with 20 kHz frequency was used, time and amplitude values were chosen as 20, 40, 60 minutes, and 10%, 55%, 100%, respectively. The temperature of drying air was 50°C and 60°C and the velocity was kept at 0.3 m/s. Results show that ultrasound pretreatment increased drying rate of carrot in all conditions. Four different thin layer drying models namely Lewis, Henderson and Pabis, Page, logarithmic were fitted to experimental drying data. Page model gave a higher R2 (0,9856-0,9982) and lower χ2(0,0003-0,0028) and RMSE (0,0037-0,0141) values, and found to be the most suitable for describing drying characteristics of untreated and ultrasonicly pretreated carrots. The transport of water during drying was described by Fick's equation and the effective moisture diffusivity of untreated and pretreated samples varied between 2.23-2.59 × 10-8 and 3.40-4.87 × 10-8 m2/s, respectively. Results showed that the use of ultrasound as a pretreatment prior to air drying is an interesting methodolgy and there is need for more studies to optimize process and investigate the quality changes of food materials during this process. Keywords: Carrot, drying, pretreatment, ultrasound, mathematical modelling 325 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY The Effect Of Electrical Pretreatments Applied By Contacted And Contactless Modes On Osmotic Dehydration Rate Of Apple Slices Salih Eroğlu1, Filiz İçier2 1 EgeUniversity, GraduateSchool of Natural and Applied Sciences, Food Engineering Program, Bornova, Izmir 2 EgeUniversity, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Abstract The application of electrical pretreatment to fruit and vegetable products may reduce the osmotic dehydration times by increasing the mass transfer. In this study apple slices were pretreated with electrical treatments on the contacted and contactless modes, and then osmotically dehydrated. Electrical pretreatments were applied at 9 different conditions consisting the combination of 3 different voltage gradients (12, 24, 36 V/cm) and 3 different application times (15, 25, 35 s). In contacted mode, apple slices were sandwiched between electrodes, and treated directly. In contactless mode, samples were treated electrically by immersing them in 30 % (w/w) glucose fructose syrup. Total osmotic dehydration times (30 % (w/w) glucose-fructose syrup) of electrically pretreatedapple slices were compared with that of nontreated apple slices. Pretreated applied apple slices reached to total dry matter content of 30 % faster than nontreatedsamples.It was determined thatelectrical pretreatment on contactless mode reduced the osmotic dehydration time more than electrical treatment on contacted mode.It was determined that 36 V/cm voltage gradient was the most effective application in contacted mode.Osmotic dehydration rate increased as theapplication time increased in contacted mode(p<0.05).However in contactless mode, 12 V/cm voltage gradient was the most effective application on osmotic dehydrationtime and application times was not effective on osmotic dehydration times. Keywords: osmotic, electrical, contacted, contactless Acknowledgements: This study was financially supported by TUBITAK Project No. 111O347, Turkey. This study was a part of MSc thesis of “Experimental Investigation and Modeling of the Effect of Electrical Pretreatment on Mass Transfer During Osmotic Dehydration Process”. The authors wish to acknowledge to Anova Engineering and Computer Inc. and Batı Climate S.A. for their valuable supports to the project. 326 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Application of Static Electrical Field in Food Systems Emine Aşık and Atıf Can Seydim Faculty of Engineering, Department of Food Engineering, SuleymanDemirelUniversity, Isparta, Turkey [email protected] Abstract As consumers demand higher food quality, researchers develop novel technologies. These novel techniques are thought to prolong microbiological or chemical shelf life of foods without decreasing quality of organoleptic parameters during processing or storage. Electrical methods, such as pulsed, static or magnetic fields, are alternatives to traditional preservation with their numerous advantages. Static electrical field, defined as attraction of two charge, has application area in food research. Its effect on cell membrane permeability, gain higher quality and rate on drying technology or smaller ice crystals in freezing technology. Also, changes on microbial cell structure results in decreasing of cell number or retarding of microbial growth in several foods. In this review, application of static electrical field in food technology was investigated. Keywords: Static, electric field, food. 327 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Application of Radio Frequency Heating for Extending Shelf Life of A Packaged Bakery Product Betül Yapıcı, T. Koray Palazoglu Department of Food Engineering, MersinUnıversity, Mersin, Turkey [email protected] Abstract The effect of radio frequency heating on microbial shelf life and texture of a packaged bakery product was investigated in this study. To do this, the packaged product was volumetrically heated in a laboratory scale radio frequency oven up to a temperature range of 75-80°C. In order to achieve a controlled heating, internal temperature and near-surface temperatures were monitored by fiber optic probes. The samples were then stored under controlled conditions and monitored in order to determine the beginning of visual fungal growth. Texture was also measured by instrumental and sensory means. Keywords: Packaged bakery products, radio frequency heating, shelf life, quality. 328 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Simulation of Heat Transfer for Tomato Paste in Semi Rigid Aluminum Package Faezeh Farazbakht1, Nafiseh Zamindar1, Mohammad Hojatoleslami2 and Davood Toghraie3 1 Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan,81551-39998, Iran 2 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran 3 Department of Mechanical Engineering, Khomeinishahr Branch, Islamic Azad University, Isfahan, 84175-119, Iran [email protected] Abstract Inactivation of spoilage and food poisoning organisms in food is the main objectives of the thermal process. However, avoiding excessive heat which reduces the nutritional value of the product and consumes more energy, seems to be necessary. In this study, numerical model of heat transfer for tomato paste in semi-rigid aluminum package as a function of internal factors (initial temperature and thermophysical properties) and external factors (autoclave temperature) with Fluent software was developed. Temperature profiles, the intensity of heat processing (Fvalue) were predicted and cold zone was investigated. Also, the impact of head space (air and water vapor) on heat transfer was investigated. Simulation result showed slowest heating zone located in (-0.065 <X< 0.353, -0.248 <Y< 0.272 and -0.797 <Z< 0.048) for model without head space and in (-8.995 < X< -8.981, 0.627 <Y< 0.727 and 3.570 <Z< 3.926) for models with head space (air and water-vapor) in Cartesian system coordinate. Validation of the model using experimental data showed no significant difference between predicted and experimental temperatures (p<0.05). Keywords:Slowest heating zone, Semi rigid aluminum package, Gambit software, Fluent software, Thermo physical properties 329 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Heat Transfer Modeling of Canned Apple Puree in Semi-rigid Aluminum Based Packaging Soraya shafiekhani1, Nafiseh Zamindar1, Mohammad Hojatoleslami2, Davood Toghraie3 1 Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran 2 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Isfahan, 8813733395, Iran 3 Department of Mechanical Engineering, Khomeinishahr Branch, Islamic Azad University, Isfahan, 84175-119, Iran [email protected] Abstract The main objective of optimization of the thermal processing condition is increasing the final nutrient and sensory qualities of products. In this work, pasteurization of the canned apple puree as snack for baby food in semi-rigid cubic shaped package heated at 105 0C from all sides is simulated for a 3-D geometry. The computational fluid dynamics (CFD) code Fluent 14.0 was used for this purpose and governing equations for energy were solved numerically using a finite volume method. The food model was assumed to have temperature-dependent properties. Transient temperature, velocity profiles, and shapes of the slowest heating zone (SHZ) during natural convection heating are predicted. Results obtained by CFD for temperature profiles were in good agreement with experimentally determined values (p<0.01). Pasteurization effect value was calculated (F0=9.18). In order to optimize the thermal processing, Simpson graphic method showed that by reducing the pasteurization effect value for 4 minutes, this value would be appropriate for this food. Further simulations were carried out for the effect of the headspace on the rate of heat transfer. The results of simulation with and without the headspace showed no significant differences (p<0.01). Keywords pasteurization, fluent 14.0, mesh structure, slowest heating zone, head space 330 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Determination of the Freeze Drying Kinetics of Persimmon (Diospyros kaki L.) Puree Gulsah Calıskan, Safiye Nur Dirim Ege University, Food Engineering Department, Bornova, İzmir, Turkey [email protected] Abstract Persimmon (Diospyros kaki L.) is rich in bioactive compounds, such as ascorbic acid, condensed tannins, and carotenoids, which contribute its antioxidant properties. In addition, it is also a good source of dietary fibers, phenolics and mineral compounds. This study was intended to determine drying kinetics of freeze dried persimmon puree. Experimental drying data were fitted to eleven wellknown thin layer drying models (Lewis, Page, Henderson and Pabis, Logarithmic, Midilli, Modified Midilli, Two-term, Two-term Exponential, Modified Two-term Exponential, Wang and Singh and Demir et al.). In addition, the effective moisture diffusivity and color changes depending on the drying time were determined. R2 values of the models were changed between 0.986 and 0.995 and the highest R2 (0.995) value was obtained from Modified Two-term Exponential model. The criteria for selecting the most suitable model are to obtain the highest R2 and lowest RMSE, and χ2 values.Although the coefficient of correlation (R2=0.995) of modified two-term exponential model (RMSE=0.175 and χ2=0.044) is higher compared with other models, the lowest values of RMSE (0.025) and χ2 (0.0009) was obtained from Logarithmic model (R2=0.994). Logarithmic model was chosen to estimate the moisture ratio of persimmon puree during the drying process with a great accuracy. The effective moisture diffusivity (Deff) of freeze dried persimmon puree was calculated by using the Fick’s diffusion model, and it was found to be as 7.302 x10−10 m2/s. L* values increased, a* and b* values of persimmon puree decreased depending on drying time. Keywords: Persimmon, freeze drying, thin layer modelling, effective moisture diffusivity, color changes 331 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Inactivation Kinetics of Pectin Methylesterase Under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice Erdal Ağçam, Süleyman Polat, Asiye Akyildiz, Hasan Fenercioglu Department of Food Engineering, Faculty of Agriculture, CukurovaUniversity, Balcalı 01330, Adana, Turkey Abstract Pectin methylesterase has a higher thermal resistance than the microorganisms existing in orange juice and therefore its inactivation is used as a parameter of the pasteurisation process. In this study the thermal and thermal-ultrasound inactivation kinetics were evaluated.Freshly squeezed orange juice (Valencia) was heated at three temperatures (65 °C, 75 °C, 85 °C) or with ultrasound (35 kHz/300 W); at least four holding times (15, 30, 60, 120 s) were conducted for each condition, using laboratory type continue heat exchanger. It was found that the inactivation of pectin methylesterase was influenced by ultrasound and processing temperature. A slower reaction rate constant was found for juices with only heat treatment at the studied temperatures. The highest inactivation levels were obtained in juices with combined heat and ultrasound treatment at 85 °C. Results indicated that the activation energy for inactivation of pectin methylesterase can be decreased 62% by the combined heat and ultrasound treatments. Keywords: Pectin methylesterase inactivation, thermal-ultrasound, kinetic, orange juice. 332 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Comparison of Homogenization Method for Microencapsulated Extra Virgin Olive Oil Powder Properties Aslı Zungur1, Mehmet Koç2, Buket Yalçın1, Figen Kaymak-Ertekin1, Semih Ötleş1 1 2 Department of Food Engineering Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey Department of Food Engineering Faculty of Engineering, Adnan Menderes University, 09100, Aydın, Turkey [email protected] Abstract Homogenization is one of the most important and critical steps in microencapsulation of oils. Rotorstator, ultrasonic and high pressure homogenization techniques are generally employed in the emulsification of oils during microencapsulation process. This study was focused on the effect of homogenization methods in terms of rotor-stator and ultrasonic on microencapsulated extra virgin olive oil powder (MEVOP) properties. Maltodextrin and whey protein isolate were used as wall materials and Tween 20 was also added to the emulsion as a stabilizer. Olive oil-water emulsions prepared with two different homogenization methods. The dry matter and olive oil content of the emulsions was kept constant at 40% (wb) and 30% (db), respectively. In order to obtain olive oil emulsion in rotor-stator homogenization method prior to spray drying, olive oil and wall material mixture was emulsified by Ultra Turrax model T25 homogenizer (IKA, Germany) for 5 min at 17500 rpm, at 25°C. The second method ultrasonic homogenization involved both rotor-stator (for 3 min at 10000 rpm, at 25°C) and ultrasonic homogenization (Hielscher UP400S) at 24 kHz, for 2 min at 25°C together. Finally, the obtained emulsions were spray dried to produce olive oil microcapsules. The effect of homogenization methods on moisture content, water activity, particle size, microencapsulation efficiency and peroxide value of MEVOP was investigated. Moisture content and water activity of MEVOP emulsified by rotor-stator and ultrasonic homogenization were 1.69% and 0.103; 2.26% and 0.190, respectively. The MEVOP produced by rotor-stator homogenization technique had higher particle size and microencapsulation efficiency than that of ultrasonic homogenization. The peroxide value of MEVOP was not significantly affected by homogenization methods. 333 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Ultrasound Pre-Treatment Of Carrot Slices And Effects On Drying Rate Andquality Parameters Burçin Yılmaz1, Hülya Çakmak1, Şebnem Tavman2 1 Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 35100 Bornova, Izmir, TURKEY, [email protected] 2 EgeUniversity, Faculty of Engineering, Department of Food Engineering, 35100 Bornova, Izmir, TURKEY Abstract In this study, carrot slices were pre-treated with two different type of ultrasound source before air drying. Ultrasonic probe at three different power levels (65-75-85W) and ultrasonic bath at three different temperatures (10-20-30°C) were applied for 3, 5 and 10 min. Also carrot slices were soaked in distilled water for again 3, 5 and 10 min as control for pre-treatment. Air-drying was performed in a tray drier at 60 °C, 1.2 m/s and drying kinetics and mass diffusion coefficients were assessed. After drying of pre-treated and control samples, quality parameters were determined by investigating colour change (L*, a*, b*, TCD, C*), β-carotene content and rehydration ratios. Only falling-rate period was observed for each sample, on the other hand, first and second falling rate period with typical diffusion-controlled mechanism was observed. Drying rate of pre-treated by both of ultrasound sources were found higher than those of control samples. Drying time to reach the moisture content below 10% (w/w) was significantly different (p<0.05) depending on the ultrasound source; however both of the pre-treatments decrease the drying time as well.Redness value, total colour difference (TCD) andC* values of pre-treated and control samples were found in the same group (p>0.05). β-carotene content of the samples pre-treated with the ultrasonic bath was found significantly higher than samplespre-treated with the ultrasonic probe(p<0.05). Also rehydration ratios of samples soaked in water (control) were comparably lower than pre-treated samples. Keywords: Drying, carrot, pre-treatment; ultrasonic probe; ultrasonic bath 334 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Antimicrobial Effect of Pomegranate Seedflour on Staphylococcus aureus Sinan Uzunlu1, Emine Nur Herken2 1 PamukkaleUniversitySchool of Applied Sciences, Civril-Denizli. PamukkaleUniversity Engineering Faculty Food Engineering Department, Denizli/Turkey. [email protected] 2 Abstract It was aimed to determine the antimicrobial effect of pomegranate seed flour onS.aureusin agar. S.aureusATCC 29213 was used in this study. Inoculated culture broth suspensions were incubated at 35°C for 24 hours on Baird Parker Agar. Decimal serial dilutions were prepared in Tryptic Soy Broth. Appropriatedilutions streaked horizontallythree times in duplicate on Baird Parker Agar. Pomegranate seed flourpoured onto the middle of the culture and incubated at 35°C for 24-48 h. Antimicrobial effect was clearly observed on the middle streaked colonies; however both sides of the streaked colonies were grown. Any competitive effect on growth of both S.aureus and the natural microflora of pomegranate seed flour was observed. Our findings demonstrated that the pomegranate seed flour can be considered as a natural antimicrobial additive material in food processing. The present study, however demonstrated antimicrobial effect of pomegranate seedflour onS.aureus, there is need for further studies. Keywords: Antimicrobial effect, pomegranate, Staphylococcus aureus 335 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Entrapment of Cellulose Degrading Endoglucanase from B. licheniformis KIBGE-IB2 within the Microenvironment of Calcium Alginate Beads for Bioindustrial Application Asad Karim, Afsheen Aman and Shah Ali Ul Qadar The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE),Pakistan Karachi 7400 Pakistan Abstract In the current study, extracellular partially purified endo(1→4) β-D-glucanase from Bacillus lincheniformis KIBGE-IB2 was immobilized within the microenvironment of calcium alginate beads via simple employing entrapment technique. The scanning electron microscopy analysis reveals the change in morphology and size of micro pores on the surface of calcium alginate before and after immobilization. The activities of soluble and immobilized endo(1→4) β-D-glucanase were compared with a batch carboxymethyle cellulose (CMC) hydrolysis system. The results showed that optimal calcium chloride and sodium alginate concentration were 0.3 M and 2.0 %, respectively. The pH optima (pH-6.0) of both systems remain same, but temperature optima (60 °C) of soluble enzyme shifted to a higher level (70 °C) after immobilization. The immobilization of enzyme enhanced the thermal stability and tolerance against various inhibiters. The maximum reactions time for both systems was found to be 10 minutes. The immobilized enzyme retrieved from the reaction media could be used successfully for five cycles. The results suggested that the endo (1→4) β-D-glucanase could be used in different industry by localizing it within the microenvironment of calcium alginate beads. Keywords:cellulase, endoglucanase, immobilization 336 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Medıcal And Aromatıc Important Plant Tarhun (Artemisia dracunculus L.) Bilgehan POLATOĞLU Department of Food Technology, Technical Vocational High School Hınıs, Atatürk University, Erzurum, 25600, Turkey. [email protected] Abstract Along with existence of human being, there is close interaction between the plants and humans. In recent years, plants particularly medicinal plants are of global importance. Phitochemicals, nutrasotics and functional foods came into existence the concepts indicating importance along with updating of food-health affairs in our present day. Throughout human history, medicinal and aromatic plants have been used and it will be used. As Turkey is located in a region which three fitogeographic regions meet each other, it has a rich flora, and Turkey housed at for a number of medicinal and aromatic plants. As in all the world, in our country, use of the plants involved in natural flora, such as food, medicine, spice, colour and aromatic substance, etc. are the parts of traditional richness. Tarhun belongs to Asteracesea family, a medicinal aromatic plant, and it has been used for centuries. Tarhun, unknowed in Turkey and having a potential of exporting, both due to chemical composition and due to its traditional usable features, is between important plants which can be used in medicine (antispasmodic, anticoagulator, antihyperlipidemic, anticonvulsant, antiepileptic, antiinflammatory, anesthetic, sedative, laxative…) in various field of food industry and drug and cosmetic industry. As it is of powerful antioxidant features, it is a valuable foodstuff. It can be expressed that use in nutritional supplements and functional foods is trustable. Due to these reasons mentioned above, the plant of Tarhun should be cultured and improved. It should be introduced well, and so it is ensured that it has a rightful place. Keywords: Medicinal plants, Aromatic plants, Tarhun,Artemisia dracunculus L. 337 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effects of Zataria Multiflora Boiss. Essential Oil, Nisin, pH and Temperature on TTD of Vibrio Parahaemolyticus ATCC 43996 Ali Khanjari, Afshin Akhondzadeh Basti and Narjes Cheraghi Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran [email protected] Abstract Background: Consumption of raw or uncooked food contaminated with vibrio parahaemolyticus can result in gasteroentheritis in human. Zataria multiflora Boiss. is extensively used as flavor ingredient in a wide variety of food in Iran. Methods: The present factorial design study was undertaken to evaluate the effects of different concentrations of Zataria multiflora Boiss. essential oil (EO; 0, 0.005, 0.015, 0.03 and 0.045%), pH values (7.5, 6.5 and 5.5), Nisin (N; 0, 0.25 and 0.75 ug/mL), storage temperatures (T; 35, 25 and 8C), and their combinations on time-to-detection (TTD) of Vibrio parahaemolyticus ATCC 43996. The TTDs for the 1×105cfu/mL of Vibrio inoculums were determined based on the nearest time of visible turbidity up to 43 days. Results: At each defined combination of pH and T, the growth of the microorganism was significantly (P< 0.05) affected by the EO, N and their combinations except for N and its combination with EO at pH=7.5 and T=35C. The strong inhibitory effect of EO alone was obtained in some combinations. For example, at pH=7.5, T=35C, EO =0.03%, and N =0 ug/mL, TTD was >43 days (complete inhibitory effect). The strong inhibitory effect of N alone was not observed at any combination of pH and T used in this study. At T≤25C, the inhibitory effect of EO was obviously affected by adding N at pH < 7.5, e.g., at combination of T=25C, EO=0.015%, N=0.75 ug/mL and pH=6.5; complete inhibitory effect was observed during the study and TTD was >43 days. Conclusion: These results suggest that the use of Z. multiflora Boiss.EO and N in combination with low temperature and/or low pH may be practical for protecting food from the risk of V. parahaemolyticus. Keywords: Zataria multiflora Boiss., essential oil, nisin, Vibrio Parahaemolyticus, TTD 338 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Effect Of Zataria multıflora Boiss. Essential Oil, pH and Temperature on Thermostable Dırect Haemolysın Production Of Vibrio parahaemolyticus ATCC 43996 Nourdahr Rokni, Ali Mısaghi, Ali Khanjari Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran [email protected] Abstract Background: Consumption of contaminated seafood with Vibrio parahaemolyticus results in gastroenteritis in consumer. Thermostable direct haemolysin is one of the major virulence factors of this emerging pathogen which has an important role in its pathogenicity. The objective of this study was to evaluate the effect of Zataria multiflora Boiss. essential oil and acetic acid on the production of TDH toxin of Vibrio parahaemolyticus in subinhibitory concentrations of these preservatives. Methods: The toxin production under specific condition including the combination of different concentrations of the essential oil (0, 0.005, 0.015, 0.03 and 0.045%), pH values (5.5, 6.5 and 7.5) modified with acetic acid and 3 incubation temperatures(8, 25 and 35°C) in BHI broth medium was studied and the number of the bacteria have been counted and the toxin production has been evaluated after the growth of the organism and subsequent turbidity in the medium using the KAP-Rpla commercial kit. Results: Toxin titer produced in a broth with pH value of 7.5 and 35°C and in the absence of essential oil was 1/256 while it was 1/32 in the same condition and with the presence of 0.015% essential oil. Also the titer of this toxin in 25°C and pH of 6.5 equals 1/256 while with adding the 0.015% of Zataria multiflora Boiss. essential oil, It reduced to 1/8. Conclusion: According to the results the essential oil in combination with different pH values and incubation temperatures has a decreasing effect on the toxin production of Vibrio parahaemolyticus. It suggests that further studies with the same conditions as current study in a food model is needed to confirm the positive effect of these natural preservatives. Keywords: Acetic acid, TDH, Vibrio parahaemolyticus, Zataria multiflora Boiss. essential oil 339 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Author Index A A. Burcu Aktas, 95 A. De Winne, 199 Abbas Najafpourkhadem, 275, 195 Abdulatef Ahhmed, 36 Abolfazl Kamkar, 143 Afshin Akhondzadeh Basti, 143, 144, 256, 337 Ahlem Dib, 186 Ahmed Kayacier, 264, 291 Ahmed Menevseoğlu, 31 Ahmed Yousef, 2, 20 Ahmet Aygün, 121, 122 Ahmet Senturk, 125 Aibek Bodoshov, 59 Ala Eddine Derrardja, 258 Alev Emine Ince Coskun, 39 Alı Khanjari, 338 Alı Mısaghi, 338 Ali Erbili Bodur, 236, 237, 242, 243 Ali Khanjari, 256, 337 Ali Misaghi, 142 Ali Rıza Tekin, 127 Ali Üren, 97, 111 Alyaa Homoud, 245 Amal M. El-Bastawesy, 56 Amjad Kaka, 88 Ana Borges, 206 Ana C. Correia, 41 Ana Graça, 52, 140 Ana Pedro, 37 André G. F. Vitor, 41 Andrea Szabó-Nagy, 191 Ann De Winne, 66 Antal Véha, 189, 191, 192 Anton Nikiforov, 66 Aouatef Fetouhi, 307 Arslan, S., 117 Artun Yibar, 137 Asad Karim, Afsheen, 335 Aslı Can Karaça, 209 Aslı Zungur, 332 Aslı ZUNGUR, 61 Aslıhan Demirdöven, 227 Athanasios Labropoulos, 67, 91, 138 Athanasios Labropoulos, 320 Atıf Can Seydim, 322, 326 AYAD Rima, 269 Aychurok Kubanychbek Kyzy, 90 Ayhan Dağdelen, 132, 133 Ayhan Topuz, 24, 63, 216, 222 Aykın, E, 117 Ayla Soyer, 248 Ayse M. Teksoz, 128 Aysegul Baran, 128 Ayşe Dilek Özşahin, 113, 119, 178, 194 Ayşe Dilek Özşahin Kireçci, 100 Ayşe Dilek ÖZŞAHİN KİREÇCİ2, 38 Ayşe Handan Baysal, 22 Ayten Aylin ALSAFFAR, 34 B B. Bayramoglu, 182 Banu Ozen, 22, 95, 281 Başar Uymaz, 123, 150 Begüm ÖNAL, 61 Bengül Asar, 28 Berna KILINÇ, 81, 251 Betül Yapıcı, 327 Bilge ERTEKİN FİLİZ, 323 Bilgehan POLATOĞLU, 336 Birol KILIÇ, 44 Bouasla Abdallah, 58 BOUCHEHAM N, 294 BOUDOUIRA Nassira, 306 Boulemkahel S, 296, 298 Bourekoua H., 296, 298 Brnčić,BrankoTripalo, 32 Buket Aşkın, 102, 103, 207 Buket Yalcin, 200 Burcu Acar, 92 Burcu Arı, 112 Burcu Çabuk, 279 Burcu Gökkaya, 126 Burcu Kaplan-Türköz, 85 Burcu Marangoz, 228 Bünyamin Yıldırım, 139 C Canan Canal, 22 Canan Tari, 272, 273, 277 Cansu ÇELEBİ, 319 Celalettin Degerli, 128 Célia Quintas, 52, 140, 270 Cesarettin Alasalvar, 115 CeydaBirişik, 36 Ceyhun Dolma, 49 340 Cheriguene Abderrahim, 151, 157 Chougrani Fadela, 151, 157 Christian Theel, 55 Christophe Leys, 66 Cíntia Saúde, 224 Cüneyt Dinçer, 24 Ç Çiğdem Çoban, 194 Çiğdem İŞCİ, 38 D D. Sekmokiene, 169 Damir JežekMladen, 32 Dante Fratebianchi de la Parra, 277 David Santo, 52, 140 Deniz Günal, 105 Diane M. Barrett, 29 Didar Üçüncüoğlu, 36 Didar ÜÇÜNCÜOĞLU, 77 Dilara TOMRUK, 61 Dilek SİVRİ ÖZAY, 77 Dilhun Keriman, 161 Djamila Touati-Mecheri, 181 Durak, A.N, 117 Durmuş Sert, 303 Duygu BAŞKAYA SEZER, 71 Duygu Kışla, 128 E E. Kacar, 182 E. Nakilcioğlu, 110 Ebru Pelvan, 115 Ece Çağdaş, 322 Elif Aykın, 250 Elke Scholten, 39 EL-Refai, Ahmed, 56 Elsa Ramalhosa, 78, 225 Eman S. El- Ashaal, 56 Emel DEMİRTAŞ, 124 Emine Aşık, 326 Emine Nakilcioğlu, 118 Emine Nur Herken, 302, 334 Emrah Baladura, 244 Engin Guven, 187 Erbaş, M, 117 Erdal Ağçam, 331 Erdoğan Küçüköner, 207 Erik van der Linden, 39 Erkut AKÇAY, 265 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Ermelinda L. Pereira, 206, 210 Erno Gyimes, 184 Esra Capanoglu, 60, 223 Esra Topaloğlu, 260 Eunice Moriyike Ogunbusola, 312 Evrim Özkaynak Kanmaz, 288, 289, 309, 310 F F.Başak Coşkun, 235 Faezeh Farazbakht, 328 Farideh Khorshidi, 183 Faruk Doğan, 70 Fatemeh Gholami, 256 Fatma Albak, 127 Fatma Duygu Ceylan, 98, 101 Fatma Erdoğan, 76, 109 Fatma IŞIK, 295 Fatmagul Halici, 263 Ferhat Yuksel, 291 Fernando J. Gonçalves, 37 Figen Cetinkaya, 134 Figen Kaymak-Ertekin, 61, 332 Fikret ÇAKIR, 254, 255, 259 FilipDujmić, 32, 42 Filiz İÇİER, 318, 319, 321,325 Fotios Spyropoulos, 69 Francesco Donsi, 33, 68 G Gamze GEDIZ ILIS, 50 Gamze KOR, 301, 321 Gamze Özuğur, 304 Gamze Tohma, 104 Geoffrey Mitchell, 3, 213 Geoffrey Mitchella, 219 Geoffrey R Mitchell, 35 Ghavam Hashemi, 120, 201 Gianpiero Pataro, 30 Giovanna Ferrari, 2, 3, 30, 33, 43, 68, 73 Gizem Çağla Dülger, 203, 268 Gizem Çatalkaya, 101 Gökçe Göksu Gürsu, 49 Gulen Yıldız Turp, 257 Gulen Yildiz Turp, 145 Gulsah Calıskan, 330 Gustavo Barbosa-Canovas, 21 Gülçin Özcan, 53 Gülden Ova, 309 Gülfem ÜNAL, 238, 239 Gülten Gündüz, 162 Gülten Tiryaki Gündüz, 128 Gürbüz Güneş, 28 H Kubra Topaloglu, 128 Habibat O. Adubiaro, 165 Habip Tokbaş, 205 Hafize Tuğba Can,, 130 Hale SÜTCÜ, 292 Haluk Karataş, 28 Hamida Benabid, 283 Hamidreza Tavakoli, 120, 201 Hamza BOZKIR, 230 Hande Cevahiroğlu, 130, 131, 171, 185 Hande Demir, 273 Harkati-Gaci Ameni, 82 Hasan Keşkekoglu, 111 Hasan Yetim, 36 Hasan Yildiz, 187 Hasene Keskin, 262 Hatice Çiçek, 163 Hatice KALKAN YILDIRIM, 265, 266 Hatice Neval Mucuk, 261 Hayet Oulamara, 181 Hazal Özyurt, 96, 167 Huri İlyasoğlu, 166, 233, 247, 280 Hülya Çakmak, 333 L I Ian Norton, 69 Ilkin Yucel Sengun, 145 Ilknur Selek, 180 Ilyas CELIK, 315 Ismail Tontul, 63 Işıl Var, 147, 148 İ İbrahim İlker ÖZYİĞİT, 87 İrem Tükel, 64 J J. Van Durme, 66, 199 Jadranka Frece, 146 Javanmard, 74 Jennifer Norton, 69 Joana Lopes, 140 João Madanelo, 41 Jörg Ehlbeck, 25, 55 K Kambiz Jahanbin, 93, 94 Kamuran Öztop, 172 Kasia Mioduszewska, 114 Ksenija Markov, 188 Kubra Sislioglu, 116 341 Laudina Duffus, 69 LukaszPietrzak, 89 M Magda Caban, 114 Mahdokhtsadat Ehteshami, 107 Mahmut Genç, 51 Majid Javanmard, 72, 129 Manolya Eser Oner, 54 Maria E. Gonzalez, 29 María Luisa Franchi, 278 Maria Paula Junqueira-Gonçalves, 149 Mariarenata Sessa, 33, 68 Marlene Tenreiro, 41 Marta Carvalho, 41 Marta Wagil, 190 Masimzhan Velyamov, 267 Mecit H. Oztop, 29 Mehmet Coelhan, 86 Mehmet KOÇ, 61 Mehmet Özkan, 31, 103, 232 Melek AYRI, 253 Melis Karakaş, 285 Meltem Serdaroglu, 257 Meltem Türkyılmaz, 31, 103 Mertcan Sinik, 30 Mervat Eldemry, 80 Merve Tomas, 60 Metin Yurdagül, 27 Michael J. McCarthy, 29 Michael Ng, 46 Miriam González1, 274 Mirshams M, 74 Moein Bashash, 83 Mohamad Suhaili Hambali, 48 Mohd Muslimin Hashim, 45 Murat Yasa, 26 Murat Yilmaztekin, 116 Mustafa Çam, 76, 109 Mustafa Kemal Uslu, 121, 122 Mustafa Kemal Yıldız, 229 Mustafa Kürşat DEMİR, 305, 311 Müzeyyen Berkel, 168 N Nabi Shariatifar, 202 Nafiseh Zamindar, 57, 183, 328, 329 Negin Noori, 158 Nesrin Erdoğan1, 196, 197, 198 Nihan BaşZeybekoğlu, 179 Nihan Gogus, 272 NAFI 2014 International Food Congress 26-29 May 2014 Kuşadası TURKEY Nilgün ERTAŞ, 174, 305, 311 Nilgün Öncül, 130, 135, 154, 155 Nilgün ÖNCÜL, 23, 253 Nourdahr Rokni, 338 Nurcan Koca, 234 Nükhet Nilüfer Zorba, 53, 164 O O. Ozarda, 193 O. Samuel JOLAYEMI1, 282 Oğuz Ayhan Kireçci, 119 Oğuz Ayhan KİREÇCİ, 38 Oliver Schlüter2, 25, 55 Omer F. Cokgezme, 128 Orhan Onur AŞKIN, 44 Ö Ö.Faruk Gamlı, 313, 314 Ökkeş YILMAZ, 38 Ökkeş Yilmaz, 119 Özge Duygu Okur, 170, 292, 293 Özge Özcan, 108 Özge Süfer, 290, 317 Özge Yıldız, 241 Özgül Özdestan, 92, 97 Özlem Kızılırmak Esmer, 212, 218 P Paola Maresca, 43 Paul N. Walker, 54 Paul Smith, 69 Paul Venema, 39 Paula Correia, 208, 41, 211, 217 Paulo B. Correia, 41 Paulo Barracosa, 37 Pınar BALKIR, 173 Pınar Şanlıbaba, 123, 159 R Raquel P. F. Guiné, 37, 41, 208, 211, 217 Razavilar V, 152 Rijana Niquet, 25 Robert Steele, 65 Rong Tsao, 33 Rouzbeh Motamed1, 240 Roya Mirmohammadi, 84 Ruhan Aşkın Uze1, 64 Ruzica Jovanovic, 175 Rüveyde Ak, 226 S S. Ötleş, 110 Safa Karaman, 264, 291 Safiye Nur Dirim, 330 Salih Aksay, 204 Salih Eroğlu, 325 Sami Bulut, 75 Saniye AKYIL, 61 Santos, S. C. A, 141 Seda Ersus Bilek, 29 Sedat SAYAR, 299 Seher Kumcuoglu, 308 Seher Kumcuoğlu, 290 Seher SERİN, 299 Semanur Yıldız, 214, 220, 276 Semih Otles, Semih Ötleş, 96, 118, 167, 180, 332, 125, 200, 286 Semra Turan, 104 Semra TURAN, 105 Senem Kamiloglu, 223 Senem TÜFEKÇİ, 324 Serena De Maria, 43 Serkan SELLI, 79, 284 Sevgin Dıblan, 31 Sevim Kaya, 126 Seyed Mohammad Mousavi, 246, 275 Seyma Seniz Ersoz, 153 Sezin Tuta, 62 Shah Ali Ul Qadar, 335 Sinan Uzunlu, 147, 148, 334 Songul KESEN, 79, 284 Stylianos Anestis, 67, 91, 138, 320 Susana Barros, 270 Süleyman Polat, 121, 122, 331 Sven Karlović, 32 Syed Rizvi, 19 Ş Şebnem Harsa, 3, 279 Sebnem Simsek, 177 Şebnem Tavman, 40, 290, 301, 308, 333 Şeniz Karabıyıklı, 130, 131, 185, 23, 253 342 T T. Koray Palazoglu, 62, 327 T. Yılmaz1, 40 Tacer-Caba, Z., 297 Taner Baysal, 73 Teah Yau Kun, 47 TomislavBosiljkov, 32, 42 Tuğba Günaydı, 156 Tuğba Kök Taş, 106 Tuğba Yildiz, 119 Tuğçe Erol, 92 Tulay Elal Mus, 134 U Urishbay Chomanov, 300 Uta Schnabel, 25 Ü Ümran Çiçek, 135, 136, 154, 155 V Vančica Delaš, 176 Volga Can ŞAHİN, 81, 251 Y Y.Tulek, 215, 221, 316 Yakup Onur KOCA, 287 Yalçın Güçer, 271 Yasemin Çelebi Sezer, 249 Yasin Özdemir, 99 Yavuz Çokal, 132, 133 Yekta Göksungur, 51 Yeliz TEKGÜL, 231 Z Zaborskiene G., 252 Zafer Erbay, 234 Zehra Gökçe, 113, 178 Zehra Kaya, 214, 220 Zeliha Yıldırım, 135,160 Zeynep Banu Seydim, 112 Zsuzsanna Hovorkáné Horváth, 192
