Ярослав Борисович Блюм – Yaroslav Blume

UNDERUTILIZED AND FORGOTTEN CROPS: FUTURE FOR SMART FOOD

Yaroslav Blume1, Rostyslav Blume1, Alla Yemets1, Dhzamal Rakhmetov2

1Institute of Food Biotechnology and Genomics, Osyposkoho str., 2A, 04123, Kyiv, Ukraine
2M.M. Hryshko National Botanical Garden, Natl. Acad. Sci. of Ukraine, Tymiryazevska str., 1, 02000, Kyiv, Ukraine
cellbio@cellbio.freenet.viaduk.net

Among of 7000 crops 12 plant species are dominating. Together with 5 animal species they provide about 75% of word’s food. 60% of caloric input we obtain from wheat, rice and maize. Cereal production across the EU is based currently on three main crops – wheat, barley and maize (accounting for more than 85 % of the cereals produced and grown on about 78 % of the land cultivated with cereals). But in total 7,000 crops were used for food worldwide through agricultural history. It means, that too small diversity is deployed in farming and food systems. We can make better use of diversity having a wide range of neglected (forgotten) and underutilised crops.

This huge potential for diversification is represented by minor cereals (einkorn, emmer, spelt, rye and oats) and small grains. Small grains are a big group of different cereals: sorghums, millets, misc grains and pseudo cereals. Sorghums include broomcorn, sweet sorghum and grain sorghums (durra, kafir, milo, shallu, koaliang, feterita, hegari); millets – foxtail millet, proso millet, pearl millet, finger millet, teff; other millets (belong to the genus Echinochloa)– Japanese millet, shama millet, barnyard millet; misc grains – wild rice and Job’s tears, pseudo cereals – by buckwheat, breadfruit and quinoa. We developed special breeding program for cultivation sweet sorghum in the northern and central parts of Ukraine. In parallel we introduced finger millet in Ukraine and developed original varieties with high productivity.

Another group of crops are represented such neglected and underutilized legumes (rich in high-quality proteins) as cowpea, pigeon pea, lablab, mung bean and others as well as some oilseeds as camelina, Ethiopian mustard (carinata), crambe, pennycrass and other. During last ten years we developed germlasm pools for camelina, different crambe species and started to work with introduction and breeding of carinata in Ukraine.

Thus, the results of the presented studies are aimed at boosting cultivation of neglected and underutilised crops and their consumption in order to diversify food production in Europe and bring to the market species and varieties that have high nutritional quality.


Ярослав Борисович Блюм

Біографія: Закінчив Київ. держун-т ім. Т.Г.Шевченка (біохімія) (1978), канд. (1982) і докт. (1988) біол. наук, проф. (біотехнологія) (2006). Дир-р Ін-ту харч. біотехнології та геноміки НАН України, Київ (з 2008 р.) і зав. відділу геноміки та мол. біотехнол. Педагогічна робота: Асист. (1978-81), викладач і зав. філії к-ри кліт. біол. та генет. інж-рії з 1989 р., з 2019 р. – проф. к-ри біохімії КНУ. Наукова робота: Київ. ун-т (1978-87), Ін-т ботаніки (1987-88), Ін-т кліт. біол. та генет. інж. НАН України (1989-2008). Наук. інтереси – вивчення структури та функцій цитоскелету рослин, розроблення методів мол. біотехнології, створення рослин для харчових цілей та біопалив. Галузі: Кліт. біологія, мол. генетика та біотехнологія рослин. Додатково: Акад. НАН України (2006), член Academia Europaea (2021). Стажування у Фрайбурзькому ун-ті (1997), Канад. агентстві з інспекції харч. продуктів, Оттава, Канада (1998), Центрі Джона Іннеса, Норідж, Вел. Британія (1998-2003) та Антверпенському ун-ті (2005-2006). Запрошений проф. Єнського ун-ту ім. Шиллера, Німеччина (2001), стипендія Кокрана (США) (2010). Гол. редактор Cytol. Genetics та Open Agricult. J. Держпремія України (2011), премії ім. М.Я.Юр’єва (2002) та М.Г.Холодного (2019) НАН України. Засл. діяч науки і техніки України (2016). Бібліографія: Автор понад 300 наук. публікацій, 6 монографій та 25 розділів монографій, 15 патентів та 9 сортів рослин.

Yaroslav Blume

Education and work: Kyiv State Univ. (1978) – M.S. (Biochem.), Ph.D. (1982), and Dr. Sci. (Dr. Hab.) (1988), Prof. (2006). Working activity:Director, Inst. of Food Biotechnol. and Genomics, Kyiv (from 2008), and Head, Dept. of Genomics and Mol. Biotechnol. Career started at Kyiv Univ., then in Inst. Botany (1987-1988), Inst. of Cell Biol. and Genet. Eng. (1989-2008). Pedagogical work:Assist. Prof. (1978-81) and lecturer in Kyiv Natl. Univ. (from 1989), Prof., Dept. Biochem. (from 2019). Research work: Structure and functions of plant cytoskeleton, plant genomics and biotechnology (development of mol. biotechnological tools, creation of crops with novel traits, especially for food and biofuel). International Projects: INTAS, STCU, EU (COST and EU FP), CRDF. Bibliography: Author more than 300 papers, 6 monographs and 25 monograph chapters, 15 patent inventions and 9 plant varieties. Additionally: Full Member, Natl. Acad. Sci. of Ukr. (2006), Member of Academia Europaea (2021). Visiting scientist at the Univ. of Freiburg (1997), Canad. Food Inspection Agency, Ottawa (1998), John Innes Center, Norwich (1998-2003), and Antwerpen Univ. (2005-2006). Inv. Prof. at Schiller Univ., Jena (2001), Cochran Fellowship, USA (2010). EIC of Cytol. Genetics and The Open Agricult. J. State Prize of Ukraine (2011) and Prizes of Natl. Acad. Sci. (2002, 2019). Honorary State Title “Distinguished Person in Science and Techniques in Ukraine” (2016).

NOVEL APPROACHES IN ENHANCING BIOAVAILABILITY OF BIOACTIVE SUBSTANCES

Nataša Poklar Ulrih

University of Ljubljana, Biotechnical Faculty, Jamnikarejva 101, 1000 Ljubljana, Slovenia
natasa.poklar@bf.uni-lj.si

The market for natural products has experienced tremendous growth in recent years. Bioactive compounds found in natural products have remarkable properties, such as beneficial nutritional, medicinal and structural properties, as well as antimicrobial and antioxidant activities. Bioactive compounds are often poorly soluble and stable and have low bioavailability. Low stability, especially during storage, leads to loss of the active component, formation of metabolites with no activity, and in extreme cases, formation of toxic metabolites. In this review, we will present some new approaches to increase the stability of bioactive compounds such as pantothenic acid and folic acid and protect them from adverse environmental conditions using lipids and/or polymeric matrices. In addition, we will discuss low bioavailability in terms of low solubility and stability of bioactive compounds in the case of anthocyanins. Anthocyanins are plant pigments that occur with different chemical structures, are widely distributed in fruits and many vegetables, and are thought to have beneficial effects on human health. The bioavailability of anthocyanins is the key factor influencing their health benefits. Current approaches to increase the bioavailability of poorly soluble bioactive components such as anthocyanins, especially for fortification of beverages and similar liquid foods, are discussed.


Nataša Poklar Ulrih

Življenjepis: Rojena 1965. Diplomirala (1989), magistrirala (1992) in doktorirala (1994) iz kemije na Fakulteti za kemijo in kemijsko tehnologijo (FKKT) UL. Zaposlena na FKKT (1989-2000), Biotehniški fakulteti kot redna profesorica za področje biokemija. Na BF predava na 1., 2. in 3. stopnji študija živilstvo in prehrana ter biotehnologije predmete Biokemija 1 in 2, Fizikalno-kemijske metode v živilstvu, Strukturne lastnosti živil, Prehranska biokemija. Raziskovalno delo: Interakcije med biološkimi molekulami in interakcije polifenolnih spojin. Metode stabilizacije in razvoj dostavljalnih sistemov za bioaktivne molekule.  Aktivna je kot vodja raziskovalnega programa, nacionalnih, bilateralnih in evropskih (delovnih sklopov) raziskovalnih projektov. Je članica uredniških odborov več znanstvenih revij. Bila je mentorica oz. somentorica 13 doktorandov in več kot 20 magistratom. Bibliografija: 670 bibliografskih enot v bazi COBISS, 182 izvirnih znanstvenih člankov, 7 poglavij v znanstvenih monografijah, več kot 40 predavanj (34 vabljenih) na mednarodnih znanstvenih simpozijih in 3 patenti, h-index 29. Nagrade: Fulbrightova štipendijsa (2006-2007), Zlata plaketa UL (2016), Priznanje BF (2011, 2014). Dodatne zadolžitve: Dekanja Biotehniške fakultete (2020-), predstojnica Katedre za biokemijo in kemijo živil (2009-).

 Nataša Poklar Ulrih

CV: Born in 1965. She holds a bachelor’s (1989), a master’s degree (1992) and a doctorate (1994) in chemistry from the Faculty of Chemistry and Chemical Technology (FKKT), UL. Employed at FKKT (1989-2000), Biotechnical Faculty as a full professor of biochemistry (from 2000, 2014-2018. At BF she teaches at the 1st, 2nd and 3rd level of the study of food science and nutrition and biotechnology subjects Biochemistry 1 and 2, Physical-chemical methods in food science, Structural properties of food, Nutritional biochemistry. Research work: Interactions between biological molecules and interactions of polyphenolic compounds. Stabilization methods and development of delivery systems for bioactive molecules. She is active as a leader of research programs, national, bilateral and European (work packages) research projects. She is a member of the editorial boards of several scientific journals. She was a mentor or co-mentor of 13 doctoral students and more than 20 master’s students. Bibliography: 670 bibliographic units in the COBISS database, 182 original scientific articles, 7 chapters in scientific monographs, more than 40 lectures (34 invited) at international scientific symposia and 3 patents, h-index 29. Awards: Fulbright Scholarship (2006-2007), UL Golden Plaque (2016), BF Award (2011, 2014). Additional responsibilities: Dean of Biotechnical Faculty (2020-), Head of the Chair of Biochemistry and Food Chemistry (2009-).

NEW CHALLENGES AND OPPORTUNITIES FOR INDUSTRY TO SUPPORT CONSUMERS IN MANAGING FOOD SAFETY RISK

Anca Ioana Nicolau1, Bob Crawford2, Peder Bruusgaard3, Aylin Met4

1Dunarea de Jos University of Galati, Str. Domneasca 47, 800008, Galati, Romania
2C-Tech Innovation, Capenhurst Technology Park, Capenhurst, Chester, CH1 6EH, UK
3Keep-it Technologies AS, Strømsveien 323A, N-1081 Oslo, Norway
4Arçelik Genel Müdürlük, Sütlüce, Karaağaç Cd No: 2, 34445 Beyoğlu, İstanbul, Turkey
anca.nicolau@ugal.ro

Very often, consumers are minimizing the microbiological risk associated with food consumption at home and this attitude maintains the household environment as the most commonly reported cause of food outbreaks. According to EFSA & ECDC (2021), food safety violations at the consumer stage represent nearly 40% of the food-borne outbreaks and are occurring in domestic settings.

C-Tech, Keep-it, and Arcelik, three industrial partners of SafeConsume, are working on delivering innovative devices and equipment to support consumers in managing the food safety risk in their homes.

To mitigate the risk associated with defrosting food at room temperature, C-Tech from the UK is developing radiofrequency equipment that allows rapid safe defrosting (30 minutes or less) and an even temperature profile of food. Unlike microwave defrosted meat, radiofrequency defrosted meat will have no hot spots and will be flexible to allow cutting, preparation, and cooking.

To give consumers the possibility to know how long food is safe and to reduce food waste, Keep-it from Norway is working on Time Temperature Indicators for left-over food that can be directly purchased by consumers.

To allow rapid cooling of hot meals and reduce the time spent in the dangerous zone, Arçelik from Turkey is incorporating a smart IR sensor system on a fridge shelf. Based on this technology, hot meals, even around 80-90°C can be cooled 2-3 times faster and the cooling process is automatically finished when food reaches 15°C. The specialized new cooling system does not allow temperature rise of other foods during the cooling of hot foods.

Answering consumer needs for saving time, saving money by not wasting food, and supporting safe food, these innovations are not only great business opportunities but significant contributors to decreasing the health burden represented by food-borne outbreaks.

Acknowledgments

This work was supported by the SafeConsume project (Horizon 2020 Grant agreement 727580)

References

[1]  EFSA and ECDC. 2021. The European Union One Health 2019 Zoonoses Report. EFSA Journal 2021, 19(2):6406, 286 pp. https://doi.org/10.2903/j.efsa.2021.6406 (accessed 15.02.2022).


Anca Ioana Nicolau

CV: Născută în 1961, în Galaţi, România, a absolvit ca inginer tehnolog de industrie alimentară (1985) şi a obţinut titlul de doctor în Biotehnologie industrială (1999) la Facultatea de Ştiinţa şi Ingineria Alimentelor de la Universitatea „Dunarea de Jos” din Galaţi (UGAL). Beneficiară a unei burse Fulbright pentru educaţie antreprenorială la Universitatea din Rochester, NY, SUA (2017). Activitate profesională: În prezent, profesor (Microbiologia alimentelor, Metode rapide şi automatizate în microbiologie, Igiena în întreprinderile de industrie alimentară) şi coordonatoare de teze de doctorat în domeniul Ingineriei industriale, specializarea Industrie alimentară, la UGAL. Cercetare: Responsabilă instituţională pentru 8 proiecte europene şi director de proiecte naţionale. Bibliografie: Autoare şi coautoare a 25 de cărţi şi capitole de cărţi, peste 50 de articole publicate în jurnale ştiinţifice, şi 3 brevete de invenţie  Premii: Premiată de Academia Română, Academia  de Ştiinţe Agricole şi Silvice şi Unitatea Executivă pentru Finanţarea Învăţământului Superior, Cercetării, Dezvoltării şi Inovării (UEFISCDI). Altele: Membră a comitetului editorial al jurnalului  Frontiers in Microbiology, membră a EFFoST şi GHI – Iniţiativa pentru Armonizare Globală, ex–vice preşedintă a Asociaţiei pentru Educaţie Antreprenorială, preşedintă a filialei Galaţi a Asociaţiei Generale a Inginerilor din România, evaluator expert pentru Agenţia Executivă pentru Cercetare Europeană (REA).

Anca Ioana Nicolau

CV: Born 1961 in Galati, Romania, graduated as food technologist (1985) and obtained her PhD title in Industrial Biotechnology (1999) at the Faculty of Food Science and Engineering from the “Dunarea de Jos” University of Galati (UGAL). Fulbright grantee in entrepreneurship education at the University of Rochester, NY, USA (2017). Teaching and supervision: Currently, professor of Food Microbiology, Rapid methods and Automation in Microbiology and Hygiene for Food Business Operators and PhD thesis coordinator in the domain of Industrial Engineering, specialization Food Industry, at UGAL. Research: Institutional responsible for 8 EU projects and project director for national projects. Bibliography: Author and coauthor of 25 books and book chapters, over 50 articles in scientific journals and 3 patents. Awards: Awardee of the Romanian Academy, the Academy of Agricultural and Forestry Sciences (ASAS) and the Executive Agency for Higher Education, Research, Development and Innovation Funding (UEFISCDI). Additionally: Member of the Editorial Board of Frontiers in Microbiology, member of EFFoST and GHI – Global Harmonization Initiative, ex–vice president of AEA – the Romanian Association for Entrepreneurial Education, president of the local General Association of Engineers in Romania, expert evaluator for the European Research Executive Agency (REA).

WHEAT ON THE CENSORED – WHETHER WE REALLY SHOULD ELIMINATE WHEAT PRODUCTS FROM OUR DIET ?

Katarzyna Małgorzata Majewska

Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Cieszyński Sq.1, 10-726 Olsztyn, Poland
katarzyna.majewska@uwm.edu.pl

Wheat (Triticum) is one of the most important cereals in the world in terms of economic importance. It is mainly used for consumption and feed purposes, as well as a valuable raw material in processing for non-food purposes. Currently, two species dominate the cultivation: common wheat and durum wheat. There is also a growing interest in the „ancient” wheat species: einkorn, emmer, spelt, Kamut, as well as Persian and round grain wheat. The production of flour is the basic direction of using wheat grain for food purposes. In addition to flour, they are produced: semolina, groats, flakes, bran, germs, various types of bread, cakes, pasta, expanded and extruded products, wheat starch, vital gluten, wheat malt, beer, spirit and vodka. The market also offers unprocessed or slightly processed wheat grains. Moreover, various dishes and meals are prepared with the use of wheat products.

In the last decade, there have been many controversial statements and opinions, as well as publications on the harmfulness of gluten and wheat grain products. The authors of these opinions and publications suggest that wheat foods should be completely eliminated from the diet because they pose a threat to human health. Such opinions are not confirmed by scientific studies. A diet that eliminates wheat grain products and gluten is absolutely necessary for people suffering from celiac disease, people who are hypersensitive to gluten and who are allergic to wheat. A gluten-free diet in combination with the exclusion of other ingredients is sometimes recommended in the case of autism. It is also sometimes passed on to people with various autoimmune diseases, such as Hashimoto disease. Some doctors use it in patients during chemotherapy. Apart from people diagnosed or suspected of the above diseases, eliminating wheat products (particularly wholemeal) from the diet is unjustified, and even according to some scientific studies it may adversely affect health.

Acknowledgments

Work was supported by Minister of Education and Science in the range of the program entitled “Regional Initiative of Excellence” for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN.


Katarzyna Małgorzata Majewska

 CV: profesor tytularny nauk rolniczych, zatrudniona na stanowisku profesora w Uniwersytecie Warmińsko-Mazurskim w Olsztynie (UWM). Badania w trzech obszarach tematycznych: ocena jakości ziarna i mąki pszenicy w zależności od różnych czynników – gatunku, odmiany, warunków glebowo-klimatycznych, technologii uprawy, stadium dojrzałości ziarniaków, warunków przechowywania masy ziarna, cech geometrycznych ziarniaków; technologie piekarstwa, ekstruzji i ekspansji surowców zbożowych, ze szczególnym uwzględnieniem oceny jakości surowców, półproduktów i wyrobów gotowych; ocena właściwości fizycznych żywności (w tym instrumentalna ocena tekstury żywności), ze szczególnym uwzględnieniem surowców i produktów roślinnych, także instrumentalna ocena tekstury innych materiałów pochodzenia biologicznego. Praca pedagogiczna: liczba wypromowanych doktorów: 1. Promotor dwóch prac doktorskich w toku, z otwartymi przewodami. Promotor łącznie 137 prac dyplomowych (66 prac mgr, 71 prac inż.). Koordynacja i realizacja licznych zajęć dydaktycznych. Praca naukowa: dziesięć projektów badawczych finansowanych przez KBN i NCN  (współwykonawca/ główny wykonawca); dwa uczelniane projekty badawcze (współwykonawca/ kierownik projektu). Bibliografia: łącznie około 220 publikacji, w tym 72 oryginalne naukowe prace twórcze; ponadto 93 opracowania i ekspertyzy oraz 1 wdrożenie; około 90 recenzji różnego rodzaju publikacji naukowych.

Katarzyna Małgorzata Majewska

CV: Professor (Tit) of agricultural sciences, employed at full professor position in University of Warmia and Mazury in Olsztyn (UWM). Scientific research into three subject areas: evaluation of wheat grain and flour quality in dependence on different factors – species, variety, soil-climatic conditions, cultivation technology, stage of kernels maturity, conditions of grain mass preservation, geometrical features of kernels; technologies of baking, extrusion and expansion of cereal raw materials, especially including quality evaluation of raw materials, semi-products and products; evaluation of physical properties of food (also instrumental evaluation of food texture), especially including plant raw materials and products, moreover, instrumental evaluation of texture of others materials of biological origin. Pedagogical work: Number of promoted PhD’s: 1. Promoter of next two doctor’s degree works in progress, with open doctoral dissertation. Supervisor of 137 diploma works (66 works for MScEng degree, 71 works for Eng degree). Coordination of numerous courses and teaching activity. Research work: ten research projects financed by Scientific Research Committee and National Science Centre; two University research projects. Bibliography: 220 publications, including 72 original scientific works; moreover – 93 scientific descriptions and expertises and 1 implementation; about 90 reviews of different scientific publications.

ANALYTICAL METHODS FOR ENCAPSULATION

Steva M. Lević

University of Belgrade-Faculty of Agriculture, Nemanjina 6, 11080, Zemun, Serbia
slevic@agrif.bg.ac.rs

Encapsulation of food active compounds has been widely studied with huge potential for application in the food sector. In fact, many food related encapsulates are already used as substitutes for conventional additives in food products. Encapsulated food additives include aroma compounds, colorants, vegetable oils, probiotics, mineral compounds, etc. Introduction of new types of additives i.e. in the encapsulated forms creates completely new challenges for production management and quality control. Besides concerns regarding food quality and influence on consumers, encapsulated products may also influence the environment in previously unknown relations.

In order to properly distinguish physico-chemical properties and biological activity of encapsulates, it is necessary to introduce new analytical methods for characterization of encapsulated food products. One of the most important analyses are those related to particle size, surface properties and the presence of free active compounds. For release properties of encapsulates, methods based on in vitro digestion are suitable, especially in the case of encapsulated probiotics. Methods that are based on thermal analyses are suitable for establishing thermal stability of encapsulated active ingredients. Fast and non-invasive spectroscopic methods could be used for routine encapsulates quality control but also may be suitable for study of interactions between food and encapsulated compounds. Finally, encapsulates influence on the environment could be the main obstacle in further development of encapsulated food products. Hence, appropriate monitoring of encapsulates fate under environmental conditions is crucial for their acceptance by the food sector.

Acknowledgments

This work was supported by Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract number 451-03-68/2022-14/200116).


Стева Левић

Биографија: Рођен у Александровцу (Жупском), Србија, 1981. Дипломирао 2005. на Одсеку за прехрамбену технологију и биохемију Универзитета у Београду – Пољопривредни факултет, Србија. 2014 докторирао из области Технолошко инжењерство, Универзитет у Београду-Пољопривредни факултет, Србија. Радна активност: Од 2021. године ванредни професор на Катедри за прехрамбену технологију и биохемију Универзитета у Београду-Пољопривредни факултет. Научна активност: Инкапсулација, Биоматеријали, Ферментације у производњи хране. Библиографија: Аутор и коаутор 5 поглавља у монографијама, 51 научни рад и преко 40 прилога презентованих на међународним симпозијумима. Педагошки рад: Учествовање у комисијама и коменторство више дипломских, магистарских и докторских радова. Друго: Координатор или учесник у 10 међународних и националних пројеката; Рецензент у бројним међународним и домаћим научним часописима; Члан и суоснивач Удружења Прехрамбених Технолога Србије.

Steva Lević

Biography: Born in Aleksandrovac (Župski), Serbia, 1981. Graduated in 2005 at the Department of Food Technology and Biochemistry, University of Belgrade-Faculty of Agriculture, Serbia. 2014 Doctorate in Technological engineering, University of Belgrade-Faculty of Agriculture, Serbia. Working activity: Since 2021, associate professor at the Department of Food Technology and Biochemistry, University of Belgrade-Faculty of Agriculture. Research work: Encapsulation, Biomaterials, Food fermentations. Bibliography: Author and co-author of 5 chapters in monographs, 51 scientific papers and over 40 contributions presented on international symposiums. Pedagogical work: Participations in commissions and co-mentoring several bachelor, master and doctoral thesis. Additionally: Coordinator or partner in 10 international and national projects; Reviewer in numerous international and national scientific journals; Member and cofounder of of the Serbian Association of Food Technologists.

 

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Stela Jokić

INSIGHTS IN ADVANCED EXTRACTION TECHNIQUES USED FOR BIOACTIVE COMPOUNDS ISOLATION

Stela Jokić

Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
stela.jokic@ptfos.hr

As a result of a large difference in the structure between the different classes of target bioactive compounds and their natural sources, their physical and chemical properties differ. Therefore, it is very important and necessary to find the most efficient method of extraction of selected bioactive compounds and then optimize the extraction procedure. Conventional extraction techniques still use harmful organic solvents, while in recent time, innovative green techniques (such as supercritical/subcritical extraction, ultrasound-assisted extraction, microwave-assisted extraction etc.) which enable better extraction yield, better quality of the extract, and resource saving (time, solvent, etc.) are increasingly used [1,2].

Special emphasis in this presentation will be put on the possible commercial valorization of the research results and on the transfer of those results to the application level [3], as well as on strengthening the relationship between the academic community and the industry, developing the economy, and creating a positive social impact.

Acknowledgment

This work has been supported by Croatian Science Foundation under the project “Application of innovative techniques of the extraction of bioactive compounds from by-products of plant origin” (UIP-2017-05-9909).

References

[1]  M. Cvjetko Bubalo, S. Vidović, I. Radojčić Redovniković, S. Jokić, Food Bioprod. Process., 109 (2018) 52–73.

[2]  M. Cvjetko Bubalo, S. Vidović, I. Radojčić Redovniković, S. Jokić, J. Chem. Technol. Biot. 90 (2015) 1631-1639.

[3]  S. Jokić, G. Horvat, K. Aladić, in Supercritical Fluid Extraction: Technology, Applications and Limitations, J. Lindy (Ed.), NY, USA, Nova Science Publishers, Inc., 2015, p. 95-122.


 Stela Jokić

CV: Rođena 1982. u Našicama, Hrvatska. Akademske stupnjeve diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (2006), doktor biotehničkih znanosti (2011) stekla je na Prehrambeno-tehnološkom fakultetu (PTF) Sveučilišta u Osijeku. Od 2019. do danas je redoviti profesor na PTF-u. Radno iskustvo: od 2007. do danas zaposlena je na PTF-u, Zavod za procesno inženjerstvo. Od 2017-2021 obnašala je funkciju Prodekana za znanost na PTF-u, a trenutno je Prodekan za promidžbu i suradnju s gospodarstvom. Pedagoške aktivnosti: Od 2007. izvodi nastavu na više kolegija preddiplomskih, diplomskih i doktorskog studija na PTF-u, te kao predavač na Sveučilištu u Mostaru na Agronomskom i prehrambeno-tehnološkom fakultetu. Bila je mentor 7 doktorskih disertacija. Istraživačke aktivnosti: Bila je voditelj 3 nacionalna znanstveno-istraživačka projekta, 1 projekta financiranog iz fondova EU, 3 sveučilišna projekta, 5 stručnih projekata. Član je znanstvenog odbora Znanstvenog centra izvrsnosti BioProCro. Bibliografia: Objavila je oko 200 znanstvenih radova od kojih je 120 u časopisima visokog faktora odjeka. Nagrade: Državna nagrada za znanost za 2018, 2015 i 2011; Godišnja nagrada „Rikard Podhorsky” te „Vera Johanides“ od Akademije tehničkih znanosti Hrvatske; Danubius Young Scientist Award 2015 za RH; i dr. Dodatne aktivnosti: Član je uređivačkog odbora nekoliko časopisa te član organizacijskog ili znanstvenog odbora više međunarodnih skupova.

Stela Jokić

CV: Born 1982 in Našice, Croatia. Academic degrees BSc Food technology and process engineering (2006), and PhD (2011) at Faculty of Food Technology (FFT) University of Osijek. From 2019 up to now is full professor at FFT. Work experience:  from 2007 up to now is employed at FFT, Department of Process Engineering. From 2017 to 2021 she was a Vice-dean for Science at FFT and today she is a Vice-Dean for Marketing and Business Cooperation. Pedagogical activity: From 2007 up to now-lectures in several courses of undergraduate, graduate and doctoral studies at FFT, and invited lecturer at the University of Mostar at Faculty of Agriculture and Food Technology. She has mentored 7 doctoral dissertations. Research activities: She was the head of 3 national research projects and 1 project funded by EU funds, 3 university projects, 5 professional projects. She is a member of the Scientific Committee of the Centre of Excellence-BioProCro. Bibliography: 200 original scientific papers (120 in journals of high impact factor). Awards: National Science Award for 2018, 2015 and 2011; Award of the Croatian Academy of Engineering “Rikard Podhorsky” and “Vera Johanides”; Danubius Young Scientist Award 2015 for Croatia; etc. Additionally: Member of the editorial board of several scientific journals as well as the member of the Organizing or Scientific Committee of several international conferences.

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY: A VERSATILE AND ROBUST TOOL FOR FOOD FRAUD DETECTION

Jaroslav Havlik, Anna Mascellani Bergo, Lucie Rysova

Czech University of Life Sciences Prague, Kamycka 129, 165 00, Prague – Suchdol, Czech Republic
havlik@af.czu.cz

High-field nuclear magnetic resonance spectroscopy (NMR) is an important tool for food authentication and fraud detection. The method shows unprecedented robustness, minimum sample preparation and quantitative capability, without relying on a calibration with authentic standards. NMR has shown strengths in the detection of origin and adulteration of wine, honey, fruit and vegetable juices, coffee beverages or milk. The method is gaining even more importance hand in hand with the development of automated algorithms in spectral processing, user-friendly chemometrics- and machine learning tools. The talk aims to show a snapshot of state of the art in the field and present our contribution in NMR wine analysis and cow milk adulteration, including new approaches in data processing.

In wines, NMR detects approx. 30-50 most abundant metabolites of various chemical classes. Based on three thousand NMR spectra of authentic wine samples of Czech origin, regression and classification models have shown high precision in predicting some of the wine properties, such as colour, residual sugar, alcoholic strength, or acid content. Random forest algorithm has shown a good precision in classifying varieties in varietal wines. To a limited extent, location and sensory quality could also be predicted. Practical application of the models in market authenticity control will be shown.

NMR has been successfully used in discriminating summer- and winter milk of small ruminants and the breed of the animal. Moreover, NMR has shown great potential in detecting goat milk adulteration with cheaper cow milk. Peaks of N-acetyl carbohydrates are precise biomarkers of cow milk presence; highly predictive models could be built based on their signals for cow milk presence above 5%.

NMR metabolomics research can massively profit from open data databases and standardized workflows, which will be discussed in concluding remarks.

Acknowledgements

This work was supported by METROFOOD-CZ research infrastructure project (MEYS Grant No: LM2018100), including access to its facilities.


Jaroslav Havlík

CV: Narozen 1978 v Liberci. V roce 2003 absolvent studia na České zemědělské univerzitě v Praze (ČZU), obor zemědělství. Získal PhD v oboru zemědělství se zaměřením na fytochemii. Postdok na University of Glasgow (UK) na oddělení lidské výživy. Profesionální praxe: Docent v oboru zemědělská chemie na katedře Kvality a bezpečnosti potravin, Fakulta agrobiologie, potravinových a přírodních zdrojů, ČZU. Lektor předmětů Chemometrika, Epidemiologie výživy, a Kvalita potravin. Výzkum: Řešitel nebo spoluřešitel projektů zaměřených na analýzu potravin, výživu, kvantitativní nukleární magnetickou rezonanci, chemometriku v různých oblastech biologie a zemědělství, metabolomiku stolice, metabolismus polyfenolů. Bibliografie: Autor nebo spoluautor více než 80 vědeckých článků, přes 50 příspěvků na mezinárodních konferencích, h-index 21.  Ostatní odborná činnost: člen Nutrition Society (UK), Microbiome Society (CZ), člen konsorcia H2020 HEDIMED a člen COST akce UNGAP.

Jaroslav Havlik

CV: Born in Liberec (CZ) in 1978, graduated in agriculture at the Czech University of Life Sciences Prague (CZU) in 2003 and received his PhD in phytochemical investigations of medicinal plants. He completed his postdoctoral fellowship at the University of Glasgow (UK) at the Human nutrition section. Working activities: Associate professor in Food Chemistry at the Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, CZU. Lecturer of Chemometrics, Nutritional Epidemiology, Food Quality. Research: Principal investigator or co-investigator in projects related to food analysis, nutrition, quantitative nuclear magnetic resonance and chemometrics in various fields of biology and agriculture, stool metabolomics, polyphenol metabolism. Bibliography: Author/co-author of more than 80 scientific papers, over 50 contributions on international symposiums, h-index 21. Additionally: Member of Nutrition Society, Microbiome Society (CZ), H2020 HEDIMED project consortium partner, associate of UNGAP COST Action.

DEVELOPMENT OF SWEET BAKERY PRODUCTS WITH CONTROLLED NUTRITIVE QUALITY, ACCORDING TO THE RECOMMENDATIONS FOR A HEALTHY NUTRITION

Slavica Grujić, Božana Odžaković

Faculty of Technology, University of Banja Luka, V. S. Stepanovića 73, 78000 Banja Luka, Bosnia and Herzegovina
slavica.grujic@tf.unibl.org

The negative impact and rising rates of overweight, obesity and other diet-related noncommunicable diseases, in all its forms, should be reduced. Food industry may improve quality of consumers’ nutrition through the development and promotion of food products with nutritive quality modified according to the recommendations for healthy nutrition. The aim of this paper was to draw attention to the important role of the food industry and small producers in improving the quality of consumers nutrition by offering sweet bakery products with controlled nutritive quality. The paper presents some of many opportunities for the development of such new products or as reformulation of recipe for existing products, which includes partial or complete replacement of white wheat flour, as basic ingredient, with wholegrain cereal products, cereals and other ingredients rich in bio-active substances, which contribute healthy nutrition. Reduction of products’ energy value and improvement of the overall nutritional quality can be achieved by choosing the recommended type and smaller quantities of fats and sugar, compared to the usual quantities. At the same time, product success depends on consumers’ preferences, so the appropriate acceptable technological and sensory quality must be provided, using knowledge and permitted production methods. Some bakery products, intended for healthy nutrition of vulnerable consumer’s groups are also presented. Selected examples for sweet bakery product development or reformulation with nutritional quality improvements, could be used as ideas for improvement the food quality on the market and enable consumers to enjoy in different new healthy products. The paper gives an example of used knowledge on healthy nutrition as a guide in activities on different food product development.


 Slavica Grujić

CV: Rođena 1963. u Banjoj Luci, Jugoslavija (BiH). Obrazovanje: 1985. Diplomirani inženjer tehnologije (BSc); 1998. Magistar tehničkih nauka iz oblasti prehrambene tehnologije; 2003. Doktor biotehničkih nauka iz oblasti prehrambenih tehnologija (Ph.D.), Tehnološki fakultet Univerziteta u Banjoj Luci (TF.UNIBL) Biotehnološko – prehrambeni odsjek. Radno iskustvo: 1985-1988. spoljni saradnik u Laboratoriji za analizu namirnica TF.UNIBL; 1988-2003. Vitaminka A.D. Banja Luka; od 2003. do danas zaposlena kao redovni profesor na TF.UNIBL. Od 2016. do danas Rukovodilac studijskog programa/ Šef katedre za prehrambene tehnologije i industrijske biotehnologije TF.UNIBL. Pedagoške aktivnosti: Od 2003. do danas – profesor na dodiplomskom i diplomskom studiju na TF.UNIBL, za oblasti Senzorne analize, Istraživanja sa potrošačima, Razvoj prehrambenih proizvoda, Propise o hrani, Deklarisanje, Prehrambene aditive,  Kontrolu kvaliteta i bezbjednosti hrane. Istraživačke aktivnosti: Učesnik je 17 internacionalnih i 9 nacionalnih naučnih i stručnih projekata; verifikovan je recenzent rukopisa radova i knjiga. Bibliografia: Objavila je 8 recenziranih univerzitetskih udžbenika; poglavlja u 8  internacionalnih naučnih monografija; više od 100 originalnih naučnih radova (20 u časopisima). Dodatne aktivnosti: Članstvo u EFFoST, Association of Technology Engineers of Republic of Srpska BiH, i u The Global Harmonization Initiative (GHI).

Slavica Grujić

CV: Born 1963. in Banja Luka, Yugoslavia (BA). Education: 1985. Bachelor (BSc) of Technology; 1998. Master of technical sciences in the field of food technology; 2003. Scientific degree of Doctor of Biotechnical Science (Ph.D.) for Sci. field Food Technology, the University of Banja Luka, Faculty of Technology (TF.UNIBL) Food Technology and Biotechnology Department. Work experience: 1985-1988. External co-worker in Laboratory for Food Analysis TF.UNIBL; 1988-2003. Vitaminka A.D. Banja Luka; from 2003. to now employed as Full Professor at TF.UNIBL. From 2016. up to now is Head of Department for Food Technology and Industrial Biotechnology TF.UNIBL. Pedagogical activity: From 2003 up to now – professor on undergraduate and graduate studies at TF.UNIBL, including Sensory Analysis, Consumers Research, Food Product Development, Food Regulations, Labelling, Food Additives, Food Quality and Safety Control. Research activities: Participated in 17 international and 9 national scientific and professional projects; a verified reviewer of manuscript of papers and books. Bibliography: Published 8 reviewed university books; chapters in 8  international scientific monographs; over 100 original scientific papers (20 in journals). Other: Memberships of EFFoST, Association of Technology Engineers of Republic of Srpska (BA) and The Global Harmonization Initiative – GHI.

 

METABOLIC AND FUNCTIONAL PATHS OF MICROORGANISMS IN FRUIT AND VEGETABLES BASED FOODS

Raffaella Di Cagno

Faculty of Science and Technology, Libera Universitá di Bolzano, Piazza dell\’Universitá 3, 39100, Bolzano, Italy
raffaella.dicagno@unibz.it

Fermentations may lead to significant changes to the health-promoting features to plant foods. The lactic acid fermentation is the most widespread. The axis ‘fermented plant foods — human health’ is easily conceivable because of the inherent chemical composition of raw plant matrices, and the metabolic and functional versatility of lactic acid bacteria (LAB) [1]. Although vegetables and fruits are excellent sources of health promoting components, various anti-nutritional factors (e.g. oxalate, protease, condensed tannins, and phytic acid) are present. Such plant inherent reservoirs enable LAB and yeasts to follow various metabolic routes, which figure as a complex labyrinth where specific microbial enzymes for targeted substrates are involved [2]. The winding metabolic pathways involve several secondary plant metabolites (e.g. phenolics, fatty acids) [3]. The way out of the labyrinth coincides with the success of those paths, resulting in fermented plant foods enriched with high bio-accessible bioactive compounds and/or with weak amounts of antinutritional factors. However, as a newly discovered bacterial group, fructophilic lactic acid bacteria (FLAB) are gaining increasing interest [4]. In fact, the wide frequency of isolation of FLAB from fructose-rich habitats (e.g., flowers, fruits, fermented foods, fructose feeding insects) has been deepened to reveal their ecological significance. The success of these plant-based fermentations is connected to the adaptive growth and survival of microorganisms. A panel of various interacting omics approaches unraveled the specific traits of microorganisms to adapt to plants, which allow the optimal design of fermentation strategies for targeted raw matrices.

References

[1]  R. Di Cagno, P. Filannino, M. Gobbetti, in Novel Food Fermentation Technologies, K.S. Ojha, B.K Tiwari (Eds.), Springer International Publishing, 2016, p. 279.

[2]  P. Filannino, R. Di Cagno, M. Gobbetti. Curr. Opinion Biotechnol., 49 (2018) 64–72.

[3]  A.F. Sanchez-Maldonado, A. Schieber, M.G. Gänzle. J. Appl. Microbiol. 111 (2011) 1176-1184.

[4]  P. Filannino, R. Di Cagno, A.Z.A. Tlais, V. Cantatore, M. Gobbetti. Crit. Rev. Microbiol. 45 (2019) 65-81.


Raffaella Di Cagno

CV: Nata a Bari, Italia 1970. Laurea magistrale in Scienze Agrarie, Università degli Studi di Bari A. Moro (1995-1996) con votazione 110/110 con Lode; Dottorato di Ricerca in Biochimica Vegetale, “Scuola Superiore S. Anna”, Pisa (2000). Attività professionale: Assegnista di ricerca in microbiologia degli alimenti, Dipartimento di Scienze del Suolo, delle Piante e degli Alimenti, Università degli Studi di Bari A. Moro (2000–2004); Ricercatore Universitario in Microbiologia Agraria presso la stessa Università (2004-2015), Professore associato presso la stessa Università (2015-2016); Professore associato, Libera Università di Bolzano (LUB) (2017-2021); Professore Ordinario, LUB (2021-ad oggi). Attività didattica: Professore di Microbiologia degli Alimenti, LUB; membro del Dottorato internazionale in Food, Engineering and Biotechnology LUB. Attività di ricerca: periodo di ricerca presso l’Institute Advanced Crop Research, Londra; supervisore delle attività di ricerca presso il Centre International De Hautes Etudes Agronomiques Méditerranéennes; Membro e/o coordinatore di numerosi progetti nazionali e internazionali (Susfood, JPI, Horizon 2020). Bibliografia: 192 lavori peer-reviewed, H index 62, 10709 citazioni, 9 patenti, editore di un libro Springer. Inoltre: delegata della Società Italiana di Microbiologia Agroalimentare e Ambientale per la FEMS; 2021–ad oggi, membro del comitato scientifico Science Foundation Ireland VistaMilk-Teagasc Cork, Irlanda.

Raffaella Di Cagno

CV: Born in Bari, Italy 1970. She graduated in Agricultural Science, at University of Bari A. Moro, she is got good mark (110/110 lode) (1995-1996); PhD degree in Plant Biochemistry at “Scuola Superiore S. Anna” Pisa (2000). Working activity: post doc in food microbiology at the Department of Soil, Plant and Food Sciences, University of Bari (2000–2004); tenured researcher at the same University (2004-2015); tenured associate professor at the same university (2015-2016); tenured associate professor, LUB (2017-2021); full professor LUB (2021-to date). Teaching activity: Professor of Food Microbiology; member of the international Ph.D on Food Engineering and Biotechnology; Research work: research period at the Institute Advanced Crop Research, London; supervisor of research activities at the Centre International De Hautes Etudes Agronomiques Méditerranéennes; Member and/or coordinator of several national and international projects (Susfood, JPI, Horizon 2020). Bibliography: 192 peer-reviewed papers, H index 62, 10709 citations, 9 patents, editor of a Springer book. Additionally: delegate of the Italian Society of Agro-Food and Environmental Microbiology for FEMS; member of the Evaluation Centre LUB; 2021-to date, member of the Scientific Advisory Committee of Science Foundation Ireland, VistaMilk Teagasc, Cork, Ireland.

 

ACRYLAMIDE-FREE FOODS: A CHALLENGE AND EXPERIENCE

Zuzana Ciesarová

National Agricultural and Food Centre, Food Research Institute in Bratislava, Priemyselná 4, 824 75 Bratislava, Slovak Republic
zuzana.ciesarova@nppc.sk

Acrylamide has been in the spotlights of food scientists, technologists and food safety institutions for the last 20 years since its first recognition in heat-treated foods in 2002. The elimination of acrylamide from foods is desirable due to its potential carcinogenicity as well as other toxicological properties that significantly reduced its margin of exposure (MoE = 300 for average adults / 120 for toddlers) indicated a concern for public health [1]. The identification of the main precursors and the elucidation of the mechanism of its formation have made it possible to offer a number of options how to reduce acrylamide content [2], although its complete elimination is not possible, as heat treatment is essential for both industrial and domestic preparation of processed foods. However, most of these tools have detrimental effects on the sensory quality and consumer acceptance of such processed foods. Of the tools offered, enzymatic pre-treatment of the raw material with asparaginase before baking/roasting makes it possible to reduce the acrylamide content without significantly affecting the sensory properties. Our experience with the application of asparaginase in cereal based [3] and fruit-based products is a good example of how to reduce acrylamide to an extent that meets the benchmark levels set out in European Regulation No 2017/2158 [4] (maximum levels are currently under discussion).

Acknowledgments

This contribution was supported by the Operational program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative foods, Drive4SIFood, 313011V336 (313V33600010), cofinanced by the European Regional Development Fund as well as by the projects APVV-17-0212 “Bioactive compounds of sea-buckthorn and its application in functional foods”.

References

[1]  EFSA CONTAM Panel, 2015. EFSA Journal 2015;13(6):4104, 321 pp.

[2]  FoodDrinkEurope: Acrylamide Toolbox 2019. https://lnk.sk/vdy2.

[3]  Z. Ciesarová, J. Murín, K. Kukurová, V. Jelemenská, European Patent Bulletin, 28 (2021) 221-222.

[4]  Commission Regulation (EU) 2017/2158. OJ L 304, 21.11.2017, p. 24–44.


Zuzana Ciesarová

CV: narodená v r. 1964 v Spišskej Novej Vsi, Slovensko. Inžinierske štúdium (1987), PhD. (1996) v odbore Kvasná chémia a technológia, obe na Fakulte chemickej a potravinárskej technológie STU (FCHPT STU) v Bratislave. V r. 2004 pobyt na Michigan State University, USA. Pracovné aktivity: 1995-2003 FCHPT STU, od r. 2003 doteraz Výskumný ústav potravinársky NPPC v Bratislave. Výskum: špecialistka v odbore bezpečnosť a kvalita potravín, expertka na výskyt akrylamidu v potravinách, poradenstvo, výskum a vývoj funkčných potravín. Koordinátorka a riešiteľka viac než 25 medzinárodných a národných výskumných projektov. Cena za najlepšiu inováciu na Slovensku v r. 2020. Bibliografia: pôvodca 1 patentu, 5 úžitkových vzorov, 1 európskej prihlášky patentu, autorka 1 monografie, 4 kapitol v monografiách, autorka a spoluautorka 61 vedeckých článkov (Scopus) s ohlasom 931 citácií, viac než 100 príspevkov na konferenciách vrátane pozvaných prednášok, h-index 17. Ďalšie aktivity: vedenie bakalárskych, diplomových a doktorandských prác; reprezentantka Slovenska v EuChemS (Food Chemistry Division); podpredsedníčka Rady MVTS APVV; členka redakčnej rady Polish Journal of Food and Nutrition Sciences; členka odborných a štátnicových komisií; členka Vedeckej rady ÚMB SAV; hodnotiteľka medzinárodných a národných výskumných projektov a vedeckých rukopisov.

Zuzana Ciesarová

CV: born in 1964 in Spišská Nová Ves, Slovakia. Graduated in 1987, Ph.D. in 1996, both from the Faculty of Chemical and Food Technology of the Slovak University of Technology (FCHPT STU) in Bratislava in the field of Fermentation Chemistry and Technology. In 2004, a short course of Food Safety and Modern Methods of Food Treatment at the Michigan State University, USA. Work activities: In 1995-2003, Researcher at FCHPT STU in Bratislava; since 2003 so far, Senior Researcher at the Food Research Institute of the National Agricultural and Food Centre (NPPC) in Bratislava. Research: specialist in the field of food safety and quality; expert and consultant on the presence of acrylamide in food; research and development of functional foods. Coordinator, team leader and researcher of more than 25 international and national research projects. Award for the best innovation in Slovakia in 2020. Bibliography: Inventor of 1 patent, 5 utility models, 1 European patent application, author and co-author of 1 monograph, 4 chapters in monographs, 61 scientific articles (Scopus) with 931 citations, more than 100 conference contributions including invited lectures, h-index 17. Other activities: supervisor of bachelor´s, diploma and doctoral theses; representative of Slovakia in EuChemS; vice-president of the Council for International Cooperation of the Slovak Research and Development Agency; member of the Editorial/Advisory Boards; member of expert and graduation commissions; member of the Scientific Board of IMB SAS; evaluator of research projects; reviewer of scientific manuscripts.

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