
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
Part of the International Electronic Conference on Food Science and Functioanl Foods series
15–30 Oct 2021
Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
- Go to the Sessions
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- 1. COVID-19 Risks to Global Food Security and Sustainability
- 2. Novel Technologies and Future Food
- 3. Food Nutrition and Human Health
- 4. Food Analysis and Foodomics
- 5. Food Chemistry and Biochemistry
- 6. Consumer’s Preferences and Food Choices
- 7. Food Microbiology and Fermentation
- 8. Food Packaging and Preservation
- 9. Innovative Food Additives and Ingredients
- 10. Poster
- Event Details
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- Best Speaker Award Winners
- Event Awards
- Welcome from the Chair
- Conference Chairs
- List of Accepted Submissions
- List of Authors
- Instructions for Authors
- Sessions
- Conference Speakers
- Recordings
- Live Session - "Coffee By-products as Sustainable Novel Foods"
- Live Session - "Global Foods Security and Sustainability"
- Sponsors and Partners
- Editions in this series
Call for Paper (Conference Special Issue)
Welcome to submit the complete papers to the Foods Special Issue "Selected Papers from the 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)". All the accepted works from Foods2021 may have the chance to enjoy a 20% off discount. Deadline for manuscript submissions: 15 April 2022.
Best Speaker Award Winners
Winner | Speech Title |
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Simone Angeloni | Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation |
Lipan Leontina | Highly bioactive vegetables and fruits for a sustainable society |
Event Awards
Session | Title | Authors | Awards |
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Novel Technologies and Future Food |
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union | Best Paper Award | |
Food Analysis and Foodomics |
Green extraction using deep eutectic solvents of flavonoids from orange peels | Best Paper Award | |
Poster |
A Computational Study on Multi-Component Nutrient Delivery System and its Binding Interaction with Liposomal Membrane |
Hari Niwas Mishra
|
Best Poster Award |
Poster |
FIA-ESI-MS Fingerprinting method with chemometrics for the characterization of adulterated coffee samples | Best Poster Award |
To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Paper Awards, Best Poster Awards, and Best Speaker Awards.
The Awards
The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.
The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation.
The Best Speaker Awards are given to the best performers during the live sessions
Terms and Conditions:
As a sponsor, Foods would like to award the best paper as elected by all the conference committee. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Paper Award:
Criteria
- Full paper must be submitted to Foods2021;
- Originality/Novelty of the paper;
- Significance of Content;
- Scientific Soundness;
- Interest to the readers;
- English language and style.
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- Total score for each presentation will be ranked, from highest to lowest;
- If two or more authors get the same score, further evaluation will be carried out;
- All decisions made by the Evaluation Committee are final.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster presented at the conference. This prize is awarded by a jury to the best designed poster presented at the conference.
Criteria for Evaluation of Best Poster Award:
Criteria
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- Video presentation
Evaluation
During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability of summarizing the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best speakers at the conference.
Criteria for Evaluation of Best Speaker Award:
Criteria
- Originality/Novelty of the speech;
- Significance of Content;
- Scientific Soundness;
- Interest to the listener;
- Persuasive of the speech
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- All decisions made by the Evaluation Committee are final.
Welcome from the Chair
Dear Colleagues,
Following the considerable success of the First Electronic Conference on Food Science, I am delighted to invite you to join The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World (Foods 2021)". I hope that you will agree to take part in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.
Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing a nutritious diet for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all and thus eliminate starvation and food wastage.
At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2021 (Second International Electronic Conference on Food Science). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved in this conference. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
E-Conference website here: (https://sciforum.net/conference/Foods2021).
Foods 2021 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2021 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent many from participating in international conferences.
Foods 2021 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2021 and taking part in this thriving online experience.
Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to be submitted for publication in Foods.
The conference has been divided into nine themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.
The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy sustaining diet for a burgeoning population. Food science and technology are the key areas that are needed to achieve this.
Enjoy the event!
Best wishes,
Prof. Dr. Christopher John Smith (Previous Chair)
Prof. Dr. Arun K. Bhunia
Chair of Foods2021 and Editor-in-Chief of Foods
Conference Secretariat
Mr. Paul Qi
Ms. Stacy Luo
Ms. Charlotte Gardini
Email: [email protected]
Conference Chairs

Prof. Dr. Arun K. Bhunia
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
(Website)
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
[email protected]
Session Chairs

Prof. Dr. Antonello Santini
Department of Pharmacy, University of Naples Federico II, Naples, Italy
food chemistry; food analysis; chemistry; food supplements; nutraceuticals; safety; secondary metabolites; nanocompounds; recovery from food byproduct sustainability; agro food chain; bioavailability; natural products; bioactive compods; proactive food d

Dr. Antonio Cilla
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis

Prof. Dr. Antonello Paparella
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood

Dr. Han-Seok Seo
Department of Food Science, University of Arkansas, Fayetteville, AR, USA
chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing

Prof. Dr. Theodoros Varzakas
Department of Food Science and Technology, University of Peloponnese, Kalamata, Greece
food technology, food engineering, food safety, food quality, food safety and quality management systems, food security, extra virgin olive oil, mycotoxins, gluten-free foods, healthy diet, fermented foods, probiotics, chemometrics, authenticity

Dr. Diego A. Moreno
1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain;
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, Murcia, Spain
http://www.cebas.csic.es/dep_spain/alimentos/document_Lab_Fitoquimica/LabFAS%20poster%202021.pdf
food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing

Prof. Dr. Katrina Campbell
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Prof. Dr. Benu P. Adhikari
School of Science, RMIT University, Melbourne, Australia
food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying

Dr. Marlene Cran
Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Australia
biopolymers, active packaging, nanomaterials
https://www.vu.edu.au/contact-us/marlene-cran

Prof. Dr. Oscar Núñez
1. Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain;
2. Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; food packaging contaminants; liquid chromatography; mass spectrometry; high resolution mass spe

Prof. Dr. Fernando Benavente
Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
peptides; proteins; glycoproteins; bioactive compounds; biomarkers; allergens; food intolerance; food quality control; food authentication; food fraud; functional foods; nutraceutics; foodomics; metabolomics; proteomics; liquid chromatography; capillary e

Prof. Dr. Joana S. Amaral
1. CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal
2. REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
Food authenticity: development of molecular biology approaches applied to food authentication Nutraceutical and bioactive compounds in foods and natural products Bioactivity of natural products

Prof. Dr. Antonio Bevilacqua
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia.
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology

Dr. Vito Verardo
Department of Nutrition and Food Science, and Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Spain
antioxidants; phenolic compounds; antioxidant activity; phytochemicals; lipids; lipid oxidation, food by-products

Prof. Dr. Raquel P. F. Guine
CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
sustainable agriculture; family farming; organic farming; sustainable food chains

Prof. Dr. Matteo Alessandro Del Nobile
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
https://www.unifg.it/ugov/person/935
food packaging; food shelf life; food processing; functional food; food by-product valorization

Prof. Dr. Juana Fernández-López
AgroFood Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Spain
functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion

Prof. Dr. Paula C. Castilho
CQM - The Madeira Chemistry Research Centre, University of Madeira, Campus Penteada, Funchal, Portugal
bioactive carbohydrates; polyphenols; diabetes and obesity; prebiotics and probiotics; functional foods; berries

Prof. Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste

Dr. María del Mar Contreras
Department of Chemical, Environmental and Materials Engineering, Jaen University, Las Lagunillas Campus, Jaén, Spain
Agri-food byproducts, food analysis; food chemistry; biorefinery; bioactive compounds; chemometrics; functional foods; valorization

Dr. Efstathios Giaouris
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Greece
food hygiene and safety; natural antimicrobials; sustainable microbial control; beneficial microorganisms; biofilms; intercellular interactions and communication; bacterial stress adaptation; virulence and pathogenesis

Dr. Cristina Martínez-Villaluenga
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais, Madrid, Spain
https://digital.csic.es/cris/rp/rp09367 Twitter: @VillaluengaM
grains; peptides; phenolic compounds; nutritional characterization; protein quality and digestibility; bioavailability of food compounds; bioactivity; germination; fermentation; enzymatic treatments

Prof. Dr. Michael Kontominas
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.
food chemistry; food packaging; food preservation; food analysis

Prof. Dr. Jihong Wu
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
flavour chemistry; fruit & vegetable processing; sensory and quality evaluation

Dr. Yiannis Kourkoutas
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome

Prof. Dr. J. Scott Smith
Food Science Institute, Dept of Animal Sci & Ind, Kansas State University, Manhattan, KS, USA
antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants

Dr. Emanuele Zannini
Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
protein functionalization and protein engineering; food fermentation; medical-nutritional therapy

Dr. Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, Campus of Burjassot, Valencia, Spain
Nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolatio

Dr. Esther Sendra
AgroFood Technology Department, Polytechnic School of Orihuela , Miguel Hernández University, Orihuela, Spain
dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography

Dr. Marina Carcea
Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Rome, Italy
grains science and technolog

Dr. Manuel Castillo Zambudio
Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), Barcelona, Spain
milk; cheese; coagulation; syneresis; kinetics; optical sensor; monitoring; light scatter; light backscatter; fluorescence; spectroscopy; process control; meat emulsions; meat; food analysis; heat treatment; thermal damage; casein micelle; whey proteins

Prof. Dr. Ryszard Amarowicz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
analytical chemistry; polymer chemistry; food science

Prof. Dr. Ursula Andrea Gonzales-Barron
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Portugal
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination

Prof. Dr. Antonella Pasqualone
Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy
cereal science and technology; flour quality; quality of pasta and bakery products; baking systems of flatbreads; wheat phenolic compounds; volatile compounds; PDO bread; pulses; pulse-based foods; pulse extrusion

Prof. Dr. Jianlong Wang
College of Food Science and Engineering, Northwest A&F University, Xianyang, China
nanotechnology; synthesis of novel nanomaterials, application of nanomaterial; isolation of harmful substances in food and environment, biosensor developments

Prof. Dr. Gian Carlo Tenore
Department of Pharmacy, University of Naples Federico II, Naples, Italy
food science; nutraceutical; nutrition; metabolism; polyphenols; antioxidants; oxidative stress; inflammation

Prof. Dr. Michele Faccia
Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins

Dr. Alaa El-Din A. Bekhit
Department of Food Science, University of Otago, Dunedin, New Zealand
muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food

Dr. Urszula Tylewicz
Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
non-thermal technologies for fruit and vegetable processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, high pressure homogenization); waste and byproduct valorization; sustainable food production

Dr. Michael Netzel
Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, Australia
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry;i vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism

Prof. Dr. Silvana Cavella
Department of Agricultural Science, Food Science and Technology Division; University of Naples Federico II, Napoli, Italy
food engineering; food processing; food unit operations; food structure; food physical properties; food texture; sweeteners; wheat flour dough; food gels; sensory analysis and consumer science; food packaging and shelf life; edible coating

Dr. Mario Estévez
IPROCAR Research Institute, University of Extremadura, Caceres, Spain
Mario Estévez (H-index: 44) received his PhD from the University of Extremadura (Spain) in 2005 and stayed two years as a postdoctoral fellow at the University of Helsinki (Finland). Dr. Mario Estévez is an internationally recognized expert in oxidation and antioxidation with particular interest in protein oxidation and the impact of the intake of oxidized meat proteins on human health. He has published more than 130 peer-reviewed journal articles including five reviews on protein oxidation through which he has established himself as an expert in the field. He has been recipient of several competitive projects and grants including two consecutive Marie Curie fellowships (European Commission), is the author of four patents and has written several dozen technical papers and 10 book chapters. He currently serves as member of the Editorial Board of FOODS, Meat Science and Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. He has extensive experience in training international PhD students, postdoctoral researchers and has served as lecturer and key-note speaker in international congresses (ICoMST, IFT, as examples). In addition, he has experience in acquiring funding from external sources and highly competitive calls (EU-commission, European Research Council), in leading international projects (Marie Curie Fellowships in Spain and Finland) and in the creation of strong and prolific scientific collaborations with prestigious Institutions from more than 12 countries. He has been recently recognized as a Highly Cited Researcher by Clarivates Analytics (https://publons.com/researcher/2793200/mario-estevez/)
protein oxidation; lipid oxidation; maillard Reaction; muscle foods; phytochemicals; natural antioxidants; food biochemistry; nutrition

Dr. Nikolaos Kopsahelis
Department of Food Science & Technology, Ionian University, Argostoli, Kefalonia, Greece
industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology

Prof. Dr. Liguang Xu
State Key Lab of Food Science and Technology, International Joint Research Laboratory for Biointerface and Biodetection, School of Food Science and Technology, Jiangnan University, Wuxi, China
food safety; fast detection; biosensor; bioimaging

Dr. Domenico Cautela
1)SSEA-Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy
2) eCampus University, Novedrate (Como), Italy
nutraceuticals; natural products; secondary metabolites; betainized compounds; citrus, essential oils, LC-MS; HRGC/HRMS

Dr. Alessandra Durazzo
CREA-Research Centre for Food and Nutrition, Rome, Italy
natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability; metabolic pathways

Dr. Massimo Lucarini
CREA-Research Centre for Food and Nutrition, Rome, Italy
food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
List of accepted submissions (180)
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sciforum-049146 | Effect of enzymatic hydrolysis of brewer’s spent grain on bioactivity, techno-functional properties and nutritional value when added to a bread formulation. | , , , , , , | N/A |
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The interesting nutritional value and abundance of brewer´s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance BSG bioactive properties, along with studying the BSG bread technological feasibility by rheological properties evaluation. To optimize the release of BSG bioactive compounds, an enzymatic hydrolysis was carried out using a composite central design, varying alcalase and cellulase percentage. Multiple regression (MR) and response surface methodology (MSR) were performed evaluating total polyphenol content (TPC), ABTS and ORAC as response variables, showing a positive effect for alcalase % and non-significant for cellulase %. The optimal conditions (0.1% alcalase) was used as BSG flour (FBSG) for the development of the functional bread (BBSG), substituting 20% w/w of wheat flour. The nutritional and bioactive characterization of the breads showed BBSG presented higher fiber content (>6%), TPC and antioxidant activity than control bread (CB). Breads’ physicochemical characteristics were analyzed by measuring the parameters of volume, color and texture. Regarding volume, BBSG presented a significant decrease (p<0.05) (1890.4±6.9 cm3) with respect to CB (2359.5±106.5 cm3), and also presented a significant increase (p <0.05) in the development of brown/reddish tones in the crumb, which reflected in L and a parameters (53.62 and 6.10 respectively) compared to CB (75.70 and -0.16 respectively). Texture analysis showed BBSG chewiness (6.85±0.13 Kg) and cohesiveness (0.608±0.027) did not present significant differences (p>0.05) with CB. On the other hand, the BBSG parameters of resilience (27.5±2.3), and rubberiness (7.63±0.16 Kg.m.s-2) were increased while elasticity (89.81±0.067) decreased. In conclusion, a sustainable "high fiber content" and antioxidant bread was obtained presenting suitable rheological properties as wheat flour bread. Further studies on sensory profile and acceptability of the novel food should be addressed in order to evaluate the consumers' perception on rheological parameters. |
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sciforum-047959 | Green extraction using deep eutectic solvents of flavonoids from orange peels | , , , , , , |
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Flavonoids are one of the most important metabolites in plants and they have important biological functions. Conventional extraction of this bioactive compounds has been used with organic solvents, but most of them are toxic and pollute the environment. As an alternative for organic solvents, natural deep eutectic solvents (NaDEs) have received more attention. The aim of this study was optimized and compare four different NaDEs for the extraction of flavonoids in orange peels. To optimize the extraction of flavonoids using NaDEs and magnetic stirring, a Response Surface Methodology (RSM) design was developed. Four different NaDEs systems with two components were obtained and examined in their corresponding molar ratios. Five levels were used for the optimization: solid-liquid ratio, extraction time and water content in NaDEs. Water content in NaDEs has significant impact on the extraction efficiency. The result showed the highest extraction was with Choline chloride: fructose (NaDEs-1) and 50% of NaDEs with a yield of 194.71± 4.58 mg/100g of dry matter. High water content can affect the hydrogen bonding interactions, which limit the solvent interaction with target components. However, without water was observed a yield reduction because the high viscosity of the NaDES. In all the cases the extraction with 85% of NaDEs extracted the minors yields of flavonoids. The optimum conditions of flavonoids extraction with NaDEs-1 were 50% of NaDEs, solid: liquid ratio of 1:25 and extraction time of 23 min. Based on literature the use of NaDEs for flavonoids extraction can improved the extraction yields by 7.0% in comparison with a traditional extraction with ethanol. The results demonstrate that the use of NaDEs is and efficient and ecofriendly alternative to extract flavonoids from orange peels and the variables studied had significant effects on measured responses. |
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sciforum-049208 | Prevalence and Antibiogram Profiling Of Extended-Spectrum Beta-Lactamase (ESBL) Producing Escherichia Coli in Raw Vegetables, In Malaysia | , , , | N/A |
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The widespread of antimicrobial resistance has drawn the public’s attention worldwide. The presence of ESBL E. coli in fresh produce and other food represents a growing problem involving food safety and has become a global food safety issue. This study was aimed to determine the prevalence of ESBL producing E. coli in raw vegetables (lettuce and bean sprouts) from hypermarkets and wet markets and to establish the antibiogram of the isolates. In this study, a total of 179 samples (95 samples of lettuce and 84 samples of bean sprouts) were collected from hypermarkets and wet markets. The most-probable-number analysis and multiplex polymerase chain reaction (MPN-mPCR) was used to detect and quantify the ESBL producing E. coli in raw vegetable samples. The prevalence rate of ESBL producing E. coli in lettuce and bean sprouts were 62.11% (59/95) and 64.29% (54/84), respectively, with a microbial load range of <3 to >1100 MPN/g. The predominant ESBL gene detected in this study was blaSHV. A total of 15 isolates of ESBL producing E. coli recovered from the samples were tested with antibiotic susceptibility test (AST) with different antibiotic classes. All isolates were found susceptible to cefepime, piperacillin/tazobactam, and meropenem. A total of nine ESBL producing E. coli strains showed multidrug resistance. In conclusion, the high prevalence rate of ESBL producing E. coli in raw vegetables showed that raw vegetables could act as a potential vehicle to transmit ESBL producing E. coli to the human population. |
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sciforum-048602 | Functionalization of bread with Lycium barbarum (goji) puree | , , , | N/A |
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Enrichment of bread with Lycium barbarum (goji) puree Monica Rosa Loizzo1,*, Antonio Mincione2, Rosa Tundis1 and Vincenzo Sicari2 1Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy. (Email: [email protected]) 2Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, Reggio Calabria (RC), 89124, Italy Abstract With a great variety of foods on the market, the consumer’s responsibility is choose food that can allow him to maintain his state of health and prevent chronic diseases. For this reason, several functional foods classified as fortified or enriched foods are developed In fact, the functional food market size is estimated to reach $267,924.4 million by 2027 [1]. Functional foods are able to provide essential nutrients such as vitamins, minerals and bioactive substances. The opportunities for incorporating these bioactive constituents into bread have grown rapidly as bread is the staple food in many countries. Lycium barbarum (goji) berries are a source of phytochemicals with important biological functions and are designated as super-fruits [2]. The aim of the study was to add goji puree at different percentages (50 and 70%) to the bread dough. To evaluate the characteristics of bread enriched in goji puree, chemical-physical, sensory, rheological analysis and radical scavenging activity test were carried out [3,4] The best results were obtained with the sample enriched with 50% of goji puree (B50G) that showed a total phenol content of 42.07 mg gallic acid equivalent /100 g bread and am ABTS radical scavenging activity of 833.48 µmol Trolox/ 100g bread. Bread sensory profile was identified by a trained panel using quantitative descriptive analysis, showing significant differences compared to the untreated sample in crust and crumb colour and for structural crunchiness, while olfactory and gustatory descriptors did not differ significantly. Furthermore, the enriched product is characterized by a higher content of bioactive substances with particular references to phenolic compounds and by an interesting antioxidant activity. The absence of substantial changes on the sensory profile will represent another fundamental and appreciated aspect by the consumers. Collectively, our results demonstrated the potential health properties of this enriched bread. [1] Functional Food Market by Ingredient (Probiotics, Minerals, Proteins & Amino Acids, Prebiotics, & Dietary Fibers, Vitamins and Others), Product (Bakery & Cereals, Dairy Products, Meat, Fish & Eggs, Soy Products, Fats & Oils and Others), Application (Sports Nutrition, Weight Management Clinical Nutrition, Cardio Health, and Others): Global Opportunity Analysis and Industry Forecast 2021–2027, (https://www.alliedmarketresearch.com/functional-food-market, access 24 June 2021); [2] Yao, R.; Heinrich, M.; Weckerle, C.S. (2015). The genus Lycium as food and medicine: A botanical, ethnobotanical and historical review. J. Ethnopharmacol., 212, 50-66. https://doi.org/ 10.1016/j.jep.2017.10.010. Epub 2017 Oct 16. PMID: 29042287. [3] Carullo, G.; Scarpelli, F.; Belsito, E.L.; Caputo, P.; Oliviero Rossi, C.; Mincione, A.; Leggio, A.; Crispini, A.; Restuccia, D.; Spizzirri, U.G.; Aiello, F. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods 2020, 9, 1569. https://doi.org/10.3390/foods9111569; [4] Sicari, V.; Pellicanò, T.M.; Laganá, V.; Poiana, M. (2018). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. J. Food Proces. Preserv. 42. e13429. 10.1111/jfpp.13429. |
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sciforum-048540 | New Rural Women's Power: Sustainable Rural Food Preparation Model | , , , , | N/A | N/A |
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Taiwan’s rural areas are currently facing important food problems and the dilemma of human inheritance. Based on the United Nations’s belief that rural women must be empowered, they are a key force in promoting agricultural and rural development, as well as food security and nutrition, by harming the environment and improving the poor. Food security and livelihoods and production activities that revitalize production and sustained economic growth have made important contributions to sustainable development. They are also important and active in the implementation of employment policies, social integration, regional and rural development, agriculture and environmental protection. Through the reflection and verification of basic theories and theories, this research conducts research on the value of structural rural food preparation and innovation. This research uses the in-depth focus group interview method and questionnaire survey method to focus on the women's home economics groups in the Taiwan Farmers Association to analyze the business model of food preparation and inheritance. The results of the study show that there are five dimensions in the business model of agricultural food preparation and inheritance of women's home economics groups. The contribution of this research is as follows: In response to the threat of the COVID-19 pandemic and changes in rural food in Taiwan, this research has constructed an indicator model of rural food preparation and innovation value. It can be used as an important reference for the inheritance and development of Taiwan's agriculture and food. |
List of Authors (663)
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Special Issue Submission
Full paper versions of accepted submissions are encouraged to be submitted to the conference Special Issue after the conference. These full papers should be novel and significantly different from the Proceedings papers. These papers will be subject to peer review after they are submitted using the journal submission system.
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Sessions
1. COVID-19 Risks to Global Food Security and Sustainability2. Novel Technologies and Future Food
3. Food Nutrition and Human Health
4. Food Analysis and Foodomics
5. Food Chemistry and Biochemistry
6. Consumer’s Preferences and Food Choices
7. Food Microbiology and Fermentation
8. Food Packaging and Preservation
9. Innovative Food Additives and Ingredients
10. Poster
Keynote Speakers

Prof. Dr. Katrina Campbell
Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
Global Foods Security and Sustainability
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Dr. Dirk W. Lachenmeier
Department of Plant-Based Foods at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
food chemistry; toxicology; food control; nuclear magnetic resonance spectroscopy; food authenticity; coffee; cannabis; cannabidiol; novel foods; contaminants; carcinogens; acetaldehyde
Recordings
Live Session 1 "Coffee By-products as Sustainable Novel Foods"
Live Session 2 "Global Foods Security and Sustainability "
Live Session - "Coffee By-products as Sustainable Novel Foods"
Chaired by Dr. Dirk W. Lachenmeier .
Date and Time: 15 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
Introduction:
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. The modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production and to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the EU. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change.
The aim of this session is to bring together international experts on coffee by-products and to share the current scientific knowledge on all plant parts, including the leaf, the cherry, the parchment, and the silver skin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology.
Program:
1 - Dr. Dirk W. Lachenmeier: Opening Speech
2 - Dr. Steffen Schwarz: An Introduction to Coffee By-products
3 - Dr. Dirk W. Lachenmeier: An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union.
4 - Dr. Jörg Rieke-Zapp: Coffee leaf tea
5 - Prof. Harshadrai Rawel: Wet-coffee processing production wastes: Quality, potentials, and valorization opportunities
6 - Dr. Ennio Cantergiani: Cascara: a quality perspective
7 - Prof. Dr. Maria Angeles Martín-Cabrejas: Revalorization of Coffee Parchment as a Source of Phenolic Compounds and Antioxidant Dietary Fiber
8 - Prof. Maria Martuscelli: By-products from the Coffee Industry - Coffee Silver Skin
9 - Ms. Vera Gottstein: Coffee Silver Skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants
10 – Dr. Simone Angeloni: Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation
Attendance to this Live Session is FREE. However, registration of audience will be necessary, as the number of participants is limited. Click here to Register.
Live Session - "Global Foods Security and Sustainability"
Chaired by Prof. Dr. Katrina Campbell
Date and Time: 29 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
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Prof. Dr. Katrina Campbell Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, UK
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Dr. Anthony Fardet Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research & Clermont University, Clermont-Ferrand, France |
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Dr. Lipan Leontina Agro-Food Technology Department, Miguel Hernández University of Elche, Alicante, Spain |
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Dr. Tatiana Koutchma Agriculture and Agri-Food Canada, GFRC, Guelph, Canada |
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Prof.Dr. Raquel Abalo Department of Basic Health Sciences, Faculty of Health Sciences, Rey Juan Carlos University, Madrid, Spain |
Program (tentative):
- Prof. Dr. Katrina Campbell: An introduction "Global Foods Security and Sustainability"
- Dr. Anthony Fardet: How to protect global health? A holistic approach via the 3V rule proposal: The case of China
- Dr. Lipan Leontina: Highly bioactive vegetables and fruits for a sustainable society
- Dr. Tatiana Koutchma: Evolution of light technologies: from emerging applications to commercialization
- Prof. Dr. Raquel Abalo: Effects of INSTANT CASCARA beverage on brain-gastrointestinal functions
Attendance to this Live Session is FREE. However, registration of the audience will be necessary, as the number of participants is limited. Click here to Register.
Sponsors and Partners
For information regarding sponsorship and exhibition opportunities, please click here.
Organizers
1. COVID-19 Risks to Global Food Security and Sustainability
How do the Food Production, Food Logistics and Food Management Industry ensure that Food with Good Safety Assurance and High Quality arrives on the plate of the consumer in a modern Global Economy? Papers dealing with threats to the Food Production, Food Chain and Food Retail systems will be presented. Also papers examining the methods of ensuring safety by testing and monitoring food components in the food industry will be included.
When addressing global food security issues, one should consider the challenges of globally achieving food security and the obstacles/constraints—physical, biological, economic, and socio-political—that limit food production and obstruct access to healthy diets.
Various methods and models should be proposed to drastically address and resolve these obstacles.
Papers dealing with all dimensions of food security should be covered, from production, stability, physical/economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section should cover all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition.
Food sustainability covers all areas of food waste, food recovery, and climate change. Food waste management might include case studies of the life cycle assessment and issues along with circular economy. Studies may also address issues of ISO14040, ISO14044, ISO14045, and food waste treatment methodologies.
Session Chairs
Prof. Dr. Theodoros Varzakas, Department of Food Science and Technology, University of Peloponnese, Antikalamos 24100, Kalamata, Greece (https://www.researchgate.net/profile/Theo-Varzakas)
Prof. Dr. Katrina Campbell, Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
2. Novel Technologies and Future Food
This session will consist of papers in two related areas. Novel technologies which demonstrate new ways of dealing with the manufacture of exisiting food products and with new food sources. Future Food will examine novel food sources and alternative uses for existing products and components.
Session Chair
Dr. Diego A. Moreno, 1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain; 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of F
3. Food Nutrition and Human Health
In this session papers presenting on the themes of Nutrition and Health will be presented. The papers will range from those discussing the ways and means of achieving a diet with adequate nutrition to foods especially created to improve nutrition by including functional materials and increasing the quantities of active ingredients to improve health. Included in this session will be also be papers on the role of food and food components in maintaining and improving human health in all its aspects.
Session Chair
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy (Homepage: https://www.docenti.unina.it/antonello.santini)
4. Food Analysis and Foodomics
Papers on Food Analysis will be presented in this session. Food Analysis is a complex subject hence considerable leeway will be allowed to presenters who consider papers covering standard analytical techniques applied to food through to novel techniques applied to food and techniques applied to novel foods and methods which take into account the matrix effects and complexity of whole meal analysis. Also included in this session will be all aspects of Foodomics and Ntutriomics.
Session Chairs
Prof. Dr. Oscar Núñez, Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain (https://www.researchgate.net/profile/Oscar-Nunez-3), Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
Prof. Dr. Fernando Benavente, Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
5. Food Chemistry and Biochemistry
"In this session papers discussing the Chemistry and Biochemistry of Food in all their aspects, including fundamental and applied research, will be presented. Interactions within foods and between components in foods and in meal constructs will all be considered. Topics will include also food composition including macro- and micronutrients, bioactive compounds and allergens, chemical/biochemical reactions in foods, and the effects of processing and storage on food's composition. Papers on chemical markers and food authentication are also welcomed."
Session Chair
Prof. Dr. Joana S. Amaral, CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal (https://cimo.ipb.pt/index.php?r=olderresearcher/view&id=408), REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
6. Consumer’s Preferences and Food Choices
This session will cover the full range of food selection actions. The psychology of food is complex ranging from food item selection on the basis of sensory experience to food aversion. Why consumers make certain choices and why certain preferential choices are made will covered.
Session Chair
Dr. Han-Seok Seo, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Submissions
List of Papers (9) Toggle list
7. Food Microbiology and Fermentation
In this section the widest possible range of food microbology and fermentation in relation to food will be presented. Microbiology is extremely important in Food Science being involved in the manufacture, processing and digestion of food as well as micro-organisms being foods in their own right and a means of both removing and recycling food waste. Micro-organisms also form part of the pro- and pre-biotic debate. Similarly fermentation is a vital part of the complex cycle of which the food industry forms part in combination with food production and waste removal and recycling.
Session Chair
Prof. Dr. Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
8. Food Packaging and Preservation
In this session,
Session Chairs
Dr. Marlene Cran, Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia (https://www.vu.edu.au/contact-us/marlene-cran)
Prof. Dr. Benu P. Adhikari, School of Science, RMIT University, Melbourne, Australia (https://www.rmit.edu.au/contact/staff-contacts/academic-staff/a/adhikari-professor-benu)
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Submissions
List of Papers (4) Toggle list
9. Innovative Food Additives and Ingredients
This will be a relatively wide ranging session since an innovative food additive or ingredient can be addressed from different approaches. This might be, on the one hand, the simple mixing of existing ingredients in novel combinations or new ones obtained from novel under investigated sources (i.e. algae, insects, edible flowers, etc.) or from the revalorization of by-products or from structural modifications due to novel processing technologies. On the other hand, it can be the introduction of novel materials into the range of food components being used. All these issues focused, among others, on their novelty, applicability, bioaccessibility, bioavalability and potential health benefits.
Session Chair
Dr. Antonio Cilla, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain (https://www.uv.es/uvweb/college/en/profile-1285950309813.html?p2=citan&idA=true) (https://bionutest.blogs.uv