Abstracts book VI International Congress of Food Science and Technology. Valencia 2019 by Jorge Calpe Ruano

VI International Student Congress of Food Science and Technology «Innovation in Food Science, Emerging Technologies and Applied Biotechnologies» 21-22nd February 2019 – Charles Darwin Hall Faculty of Pharmacy – University of Valencia

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VI International Congress of Food Science and Technology by Tiago de Melo Nazareth, Raquel Torrijos Caparrós is licensed under a Creative Commons Reconocimiento- No Comercial- Sin Obra Derivada 4.0 Internacional License.

ISSN: 2341-2240 Editing in Valencia by: Asociación Valenciana de Estudiantes y Profesionales de Ciencia y Tecnología de los Alimentos Tiago de Melo Nazareth and Raquel Torrijos Caparrós AVECTA 2019

INDEX SCIENTIFIC COMMITTEE ............................................................................................................................................. 6 ORGANIZING COMMITTEE .......................................................................................................................................... 6 WELCOME ......................................................................................................................................................................... 7 GENERAL INFO ................................................................................................................................................................ 8 SCIENTIFIC PROGRAMME ........................................................................................................................................... 9 INVITED SPEAKERS ...................................................................................................................................................... 13 ACTIVE PACKAGING FOR INCREASED SHELF-LIFE OF PERRISHABLE FOOD ............................................... 14 NEW TRENDS IN A BAKERY INDUSTRY ................................................................................................................. 15 FOOD BIOTECHNOLOGY: FROM THE CONCEPT TO THE PRODUCT ................................................................. 16 LIFE SCIENCES INTEGRATION FOR BUSINESS INNOVATION IN DACSA GROUP .......................................... 17 FOOD SCARES .............................................................................................................................................................. 18 UNDERSTANDING THE CHEMOPREVENTION OF DIETARY POLYPHENOLS AGAINST BREAST CANCER: THE CHALLENGE TO TRANSLATE A CLINICAL SCENARIO TO PRECLINICAL RESEARCH (THE POLYSEN TRIAL) ............................................................................................................................................................................ 19 DIET–MICROBIOTA INTERACTIONS AS KEY PLAYERS IN MATERNAL-NEONATAL HEALTH .................. 20 ORAL PRESENTATIONS ............................................................................................................................................... 21 DEVELOPMENT AND STUDY OF A METHOD FOR PREDICTING SUNFLOWER OIL DEGRADATION WITH A MOBILE PHONE ........................................................................................................................................................ 22 THE APPLICATION OF THE ANTIFUNGAL COMPOUND NATAMYCIN FOR MOZZARELLA CHEESE SHELF LIFE IMPROVEMENT .................................................................................................................................................. 23 IDENTIFICATION OF CHARACTERISTIC VOLATILE COMPOUNDS OF HERBERO DE LA SIERRA DE MARIOLA ...................................................................................................................................................................... 24 ANTIFUNGAL DEVICE CONTAINING AITC AS AN ALTERNATIVE TO SILO FUMIGATION .......................... 25 BIOREFINERY OF HIGH NUTRITIONAL VALUE MICROALGAE, TETRASELMIS CHUII & PHAEODACTYLUM TRICORNUTUM; FOR SUSTAINABLE AQUAFEED PRODUCTION ....................................................................... 26 ANTIVIRAL ACTIVITY OF EDIBLE COATINGS INCORPORATING GREEN TEA EXTRACT ON BERRIES ... 27 CATCH YOU! ELEMENTS CAPTURING CONSUMERS‟ ATTENTION WHEN BUYING SOFT BREADS AND THE MOTIVATIONS FOR THEIR CHOICE. ............................................................................................................... 28 SUPERABSORBENT FOOD PACKAGING BIOACTIVE CELLULOSE BASED AEROGELS FROM ARUNDO DONAX WASTE BIOMASS........................................................................................................................................... 29 RAPID METHODS FOR HEV DETECTION IN WATERS .......................................................................................... 30 ANTIMYCOTOXIGENIC ACTIVITY OF POLYPHENOLS IN LEGUMES ............................................................... 31 ALLYL ISOTHIOCYANATE EFFECT ON ASPERGILLUS FLAVUS TRANSCRIPTOME IN MAIZE ..................... 32 VALORIZATION OF POSIDONIA OCEANICA WASTE BIOMASS FOR THE DEVELOPMENT OF BIO-BASED FOOD PACKAGING MATERIALS .............................................................................................................................. 33 VIROME ANALYSIS OF WASTEWATER TREATMENT PLANTS FROM VALENCIA ........................................ 34 DETERMINATION OF ESSENTIAL AND NON-ESSENTIAL ELEMENTS IN SPANISH COCOA POWDER ....... 35 POSTERS (FOOD CHEMISTRY/ANALYSIS) ............................................................................................................ 36 CA1- MONOSODIC GLUTAMATE AS A COMPONENT OF UMAMI TASTE AND SATIETY REGULATOR ..... 37

CA2- ANTIOXIDANT BIOACTIVE COMPOUNDS AND MINERAL CONTENT IN BROCCOLI MICROGREENS: FRESH VERSUS READY-TO-EAT PRODUCT ........................................................................................................... 38 CA3- PEPTIDES WITH POTENTIAL HEPATOPROTECTIVE EFFECTS AGAINST ALCOHOL-INDUCED LIVER INJURY........................................................................................................................................................................... 39 CA4- EFFECT OF THE ORIGIN AND THE ALKALIZATION ON THE COCOA POLYPHENOL PROFILE .......... 40 CA5- EVALUATION OF CHEMICAL AND SENSORY CHARACTERISTICS IN COLOMBIAN COFFEE PROCESSED BY DIFFERENT POST-HARVESTING METHODS............................................................................. 41 CA6- BENEFICIAL EFFECTS OF PLANT STEROL ENRICHED MILK-BASED FRUIT BEVERAGES UPON OXIDATIVE STRESS AND LONGEVITY IN C. ELEGANS ........................................................................................ 42 CA7- CAROTENOIDS BIOSYNTHESIS IN THE FLESH OF CITRUS FRUIT WITH CONTRASTING COLOR DIVERSITY .................................................................................................................................................................... 43 CA8- STUDY OF GLYCINE CHELATES BY FTIR SPECTROSCOPY TO DEVELOP AN IRON SUPPLEMENT . 44 CA9- ENERGY DISPERSIVE X-RAY FLUORESCENCE DETERMINATION OF MINERAL ELEMENTS IN FOOD .............................................................................................................................................................................. 45 CA10- POTENTIAL DIETOTHERAPEUTIC EFFECT OF QUINOA STARCH IN GLYCOGEN STORAGE DISEASE ........................................................................................................................................................................ 46 CA11- USE OF ALCALASE ENZYME IN THE HYDROLYSIS OF ORANGE SEED PROTEINS (SIAVARAZE CITRUS SINENSIS) FOR THE PRODUCTION OF BIOACTIVE PEPTIDES WITH HIGH ANTIOXIDANT ACTIVITY ...................................................................................................................................................................... 47 CA12- ACE-I INHIBITORY ACTIVITY OF ORANGE SEED PROTEINS HYDROLYZED WITH ALCALASE ENZYME ........................................................................................................................................................................ 48 CA13- EVALUATION OF MICROBIOTA METABOLISM IN PRESENCE OF GALACTOOLIGOSACCHARIDES BY AN IN VITRO DYNAMIC FERMENTATION SYSTEM ........................................................................................ 49 CA14- A STUDY OF OBESITY IN UNIVERSITY STUDENTS .................................................................................. 50 POSTERS (FOOD TECHNOLOGY) .............................................................................................................................. 51 T1- OBTAINING POWDER PRODUCTS FROM A FERMENTATION BROTH OF PEDIOCOCCUS ACIDILACTICI ............................................................................................................................................................... 52 T2- PREDICTING THE OPTIMAL PANCREATINE DOSE OF MEAT PRODUCTS FOR PATIENTS WITH EXOCRINE PANCREATIC INSUFFICIENCY ............................................................................................................ 53 T3- ISOLATION OF PROTEOLYTICS BACTERIA FROM SEA BASS TO BE USED FOR OBTAINING ANTIOXIDANT AND ANTIMICROBIAL COMPOUNDS THROUGH ITS FERMENTATION BY-PRODUCTS .. 54 T4- DEVELOPMENT OF EDIBLE WATER-SOLUBLE FILMS FOR FOOD PACKAGING ..................................... 55 T5- DATA MODELING FOR PREDICTING THE OPTIMAL PANCREATINE DOSE FOR THE ADECUATE DIGESTION OF BAKERY PRODUCTS IN PATIENTS WITH EXOCRINE PANCREATIN INSUFFICIENCY ...... 56 T6- EFFECT OF PROCESSING TIME ON THE LIPID OXIDATION IN SPANISH DRY-CURED HAM ................. 57 T7- BACTEROIDES UNIFORMIS CECT 7771 COMBINED WITH FIBER-ENRICHED DIET AMELIORATES METABOLIC AND IMMUNE ALTERATIONS IN DIET-INDUCED OBESE MICE ................................................. 58 T8- CHILLING INJURY IN MANDARIN FRUIT: INVOLVEMENT OF CAROTENOIDS, VITAMIN C AND ANTIOXIDANT CAPACITY ........................................................................................................................................ 59 T9- EXTRACTION OF BIOACTIVE COMPOUNDS FROM FISH BY-PRODUCTS ASSISTED BY PULSED ELECTRIC FIELDS ....................................................................................................................................................... 60

T10- QUINOA AS BREAD-MAKING INGREDIENT: RHEOLOGICAL CHARACTERISTICS, THERMAL PROPERTIES AND BREAD QUALITY ....................................................................................................................... 61 T11- A COMPARATIVE ANALYSIS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN FLESH OF SELECTED MANDARIN CULTIVARS .................................................................................................... 62 T12- BREAD ENRICHED WITH AMARANTH (AMARANTHUS CAUDATUS), QUINOA (CHENOPODIUM QUINOA WILLD.), AND CHIA (SALVIA HISPANICA L.): A NUTRITIONAL, TECHNOLOGICAL AND SENSORIAL EVALUATION ........................................................................................................................................ 63 T13- EFFECT OF THE TYPE AND DEGREE OF ALCALINIZATION OF COCOA POWDER IN THE PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF CAKES ....................................................................... 64 T14- ELABORATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERIZATION OF CHOCOLATES MADE FROM RECONSTITUTED COCOA LIQUOR ................................................................................................. 65 T15- INFLUENCE OF FREE AND ENCAPSULATED ESSENTIAL OILS ON SHELF LIFE OF FISH AND MEAT BURGERS ...................................................................................................................................................................... 66 T16- EFFECT OF FILTRATION THROUGH PARTICLES FUNCTIONALIZED WITH ANTIMICROBIAL COMPOUNDS ON THE QUALITY AND SHELF LIFE OF APPLE JUICE ................................................................ 67 T17- MICROALGAE FOR BREADSTICK ENRICHMENT: MINERAL CONTENT AND COLOR EVALUATION68 T18- OPTIMIZING THE EXTRACTION OF OIL FROM TIGER NUT BY-PRODUCTS ........................................... 69 T19- TIGER NUTS BY-PRODUCST AS SOURCE OF LIPOPHILIC COMPOUNDS AND ITS RELATIONSHIP AGAINST INFLAMMATORY RESPONSE ................................................................................................................. 70 POSTERS (FOOD SAFETY) ........................................................................................................................................... 71 S1- AFLATOXINS EXPOSURE: HAIR AS A NEW MATRIX TO PERFORM LONG-TERM STUDIES .................. 72 S2- OCCURRENCE OF ENNIATINS IN FRESH FORAGE INTENDED FOR SILAGE PRODUCTION IN TUNISIA ......................................................................................................................................................................................... 73 S3- EVALUATION OF THE ANTIVIRAL ACTIVITY OF ALLYL ISOTHIOCYANATE AND ITS POTENTIAL APPLICATION IN FOOD .............................................................................................................................................. 74 S4- SYNERGISTIC EFFECTS OF GREEN TEA EXTRACT AND TEMPERATURE FOR THE INACTIVATION OF HUMAN NOROVIRUS .................................................................................................................................................. 75 S5- LACTIC ACID BACTERIA: A BROAD SPECTRUM OF BIOLOGICAL ACTIVITIES ...................................... 76 S6- DEVELOPMENT OF A DIRECT IMMUNOASSAY FOR OCHRATOXIN A QUANTIFICATION IN WINE AND GRAPE JUICE SAMPLES .................................................................................................................................... 77 S7- ANTIMICROBIAL IN VITRO EFFECT OF CHITOSAN FROM SHRIMP SHELLS AGAINST E. COLI, S. TYPHIMURIUM AND L. MONOCYTOGENES ............................................................................................................ 78 S8- HOW CAN MYCOTOXINS AFFECT OUR HEALTH? ......................................................................................... 79 S9-

EVALUATION

MYCOTOXINS

RESIDUES

ALCOHOLIC

BEVERAGES

LIQUID

CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM ............................................................................... 80 S10- ASSESSMENT OF MULTIPLE MYCOTOXINS IN INFANT CEREAL-BASED FOOD ................................... 81 S11- PRESENCE OF PARASITES AND VARYING ANISAKIDOSIS RISK IN THREE SCOMBER SPECIES ........ 82 S12- USE OF ALLYL ISOTHIOCYANATE TO REDUCE THE FUNGAL LOAD IN CEREALS IN STORAGE PHASE ............................................................................................................................................................................ 83 S13- ANTIFUNGAL ACTIVITY AGAINST FUSARIUM SPP. OF YELLOW AND ORIENTAL MUSTARD FLOUR FERMENTED BY LACTIC ACID BACTERIA ............................................................................................................ 84 S14- ADDITIVES: NORMS AND FOOD USE CRITERIAE ........................................................................................ 85

S15- ANTIBACTERIAL ACTIVITY OF DIFFERENT ESSENTIAL OILS AGAINST ESCHERICHIA COLI: APPLICATION POTENTIAL ON TABLE OLIVES ..................................................................................................... 86 S16- TRANSCRIPTOMIC CHANGES AFTER EXPOSURE TO PUMPINK EXTRACT IN ECV304 HUMAN EPITHELIAL CELLS ..................................................................................................................................................... 87 S17- EFFECT OF MEDICINAL PLANTS BEVERAGES PREPARATION ON AFLATOXINS CONTENTS ........... 88 S18- DEVELOPMENT OF MONOCLONAL ANTIBODY-BASED IMMUNOASSAYS FOR SPIROTETRAMAT AND SPIROTETRAMAT-ENOL ANALYSIS .............................................................................................................. 89 S19- LACTIC ACID BACTERIA ISOLATED FROM TOMATO AND SOURDOUGH WITH POTENTIAL BIOPRESERVATION ACTIVITY IN FOOD ................................................................................................................ 90

Congress Coordinator: Giuseppe Meca. Scientific Committee Coordinator: Antonio Cilla & Reyes Barberá.

Scientific Committee José Manuel Barat Baviera Houda Berrada Reyes Barberá Sáez Ester Carbó Valverde María José Esteve Mas Isabel Fernández Segovia Guadalupe Garcia Llatas José Vicente Gil Ponce María Jesús Rodrigo Pedro V. Martinez Culebras Salvador Pérez Garrido Giuseppe Meca Hortensia Rico Vidal María José Ruiz Leal Francisco Barba Orellana Amparo Gamero Lluna Vicente Monedero Lara Manyes Font Yelko Rodríguez Carrasco Vicenta Devesa Susana Rubio Arráez

Department of Food Technology (UPV) Department of Preventive Medicine-Toxicology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Vegetal Biology-Edaphology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Food Technology (UPV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine- Food Technology Area (UV) Department of Food Biotechnology (IATA-CSIC) Department of Preventive Medicine- Food Technology Area (UV) Department of Physiology (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Microbiology and Ecology (UV) Department of Preventive Medicine-Toxicology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine- Food Technology Area (UV) Department of Food Biotechnology (IATA-CSIC) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Conservation and Food Safety (IATA-CSIC) Institute of Food Engineering for Development (UPV)

Organizing Committee Giuseppe Meca Antonio Cilla Tatay Amparo Gamero Lluna Raquel Torrijos Caparrós Ana María Perez Adrián Juan Manuel Quiles Beses Noelia Pallarés Barrachina Carlos Luz Mínguez Tiago de Melo Nazareth Júlia Pérez Ara Marcos Navarro Mahiques Andrés Sanchis Muñoz Inés del Carmen Gil Jorge Ruth Martín Navarro Carla Navarro Molina Laura Torres Martínez Víctor D‟Opazo Taberner Abigail Fuentes Espinoza

Department of Preventive Medicine - Nutrition and Food Science Area (UV) Department of Preventive Medicine - Nutrition and Food Science Area (UV) Department of Preventive Medicine - Food Technology Area (UV) Food Science and Technology PhD (UV) and AVECTA‟s President (UV) Master in Food Quality and Safety Student and AVECTA‟s Vice president (UV) Food Science and Technology PhD (UV) Food Science and Technology PhD (UV) Food Science and Technology PhD (UV) Food Science and Technology PhD (UV) and (PUCPR) Master in Food Quality and Safety Student (UV) Food Science and Technology Student and AVECTA‟s Treasurer (UV) Food Science and Technology Student Food Science and Technology Student Food Science and Technology Student Food Science and Technology Student Food Science and Technology Student Food Science and Technology Student Food Science and Technology Student

Welcome It is our great pleasure that the VIth edition of the Congress of Students of Food Science and Technology is celebrated at University of Valencia, Faculty of Pharmacy, Spain. The new attractive program is divided in two sessions, from one hand we will have the first day completely dedicated to the Food and Science Technology company talks and on the other hand the second day will be dedicated to the student talks focused on several aspect related to the Food Science as, Nutrition, Food Chemistry, Food Microbiology, Food Technology, Food Analysis and Food Biotechnology. We want to extend a warm welcome and heartfelt respect to all invited speakers from, and also to the participants of this congress. This congress has been held in Valencia from 2014 and we are proud of the results achieved from academically and socially point of view. The number of the poster presentations increased, and the scientifically contents are progressing every year. The congress is divided in invited plenary lectures, oral and poster sessions, organized to favor meetings and interaction between participants with the aim of integrating different disciplines and put together scientist and experts of different fields of Food Safety, Food Technology, Food Chemistry and Nutrition and Food Analysis including several sessions on advances in applied research throughout the food chain, industrial and networking actions. We hope that this congress will provide an important forum for Spanish and international colleagues to appreciate the current state of the art in Food Technology research and will be a unique opportunity for discussion of solutions to today‟s and tomorrow‟s challenges. Finally, we would like to address our grateful thanks to our students of the Valencian Association of Students of Food Science and Technology (AVECTA) that greatly helped us to organize this congress: without their enthusiastic participation, we couldn‟t now host the Sixth International Edition. On behalf of the Organizing and Scientific Committees we would like to wish you an interesting and enjoyable Conference in one of the most attractive Spanish corners, with fruitful discussion and exchange of professional points of view from experts coming from different countries around the world.

General info

General map of Valencia

General map of Campus de Burjassot

Pharmacy Faculty Avenida de Vicente Andrés Estellés s/n 46100 Burjassot. Valencia. Subway: Line 4 Stop V. Andrés Estellés Autobús: Líne 63 Stop V. Andrés Estellés

Scientific Programme 21/02/2019 8:30- 9:30 – Registration 9:30-10:00 – Welcome ceremony First Session: Chairman: Francisco Barba Orellana (University of Valencia) Food Companies Active packaging for increased shelf-life of perrishable food 10:00V. Gutierrez Aragones 10:20 AIMPLAS Plastic Technology Centre. Paterna, Valencia, Spain New trends in a bakery industry 10:20L. Alemany 10:40 Juan y Juan Industrial, SLU. Grupo Dulcesol. Spain. Food Biotechnology: from the concept to the product 10:40J. Espí 11:00 AINIA, Spain. Life sciences integration for business innovation in Dacsa Group 11:00F.M. Marti Ribes 11:20 DACSA GROUP. Spain. 11:20Coffee break 12:00 Second session: Chairwoman: Guadalupe García Llatas (University of Valencia) Oral presentations of students Development and study of a method for predicting sunflower oil degradation with a mobile phone P. Sebastiá-Luna1, M. L. Cervera2, Á. Morales-Rubio2, M. J. Luque3 12:001 Molecular Science Institute (Universitat de València) Spain; 2Department of Analytical 12:12 Chemistry (Universitat de València) Spain; 3Department of Optics, Optometry and Vision Sciences (Universitat de València) Spain. The application of the antifungal compound natamycin for mozzarella cheese shelf life improvement 12:12– R. Torrijos, J. Pérez, A. Sanchis, T.M. Nazareth, J.M. Quiles, C. Luz, J. Mañes, G. Meca 12:24 Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain. Identification of characteristic volatile compounds of Herbero de la Sierra de Mariola J.M. García-Garví1, J. Clemente-Villalba2, H. Issa-Issa1, L. Noguera-Artiaga1, A.A. CarbonellBarrachina1, D. López-LLuch3 1 Universidad Miguel Hernández de Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO). Departamento Tecnología Agroalimentaria. Grupo “Calidad y Seguridad 12:24– Alimentaria” (CSA). Orihuela, España. 2Universidad Politécnica de Cataluña (UPC). Escuela 12:36 Superior de Agricultura de Barcelona (ESAB). Departamento de Ingeniería Agroalimentaria y Biotecnología (DEAB). Barcelona, España. 3Departamento de Economía Agroambiental, Ingeniería Cartografía y Expresión Gráfica de la Ingeniería, EPSO, UMH, Orihuela, Alicante, España. 9

12:36– 12:48

12:48– 13:00

Antifungal device containing AITC as an alternative to silo fumigation T.M. Nazareth1-2, R. Torrijos1, C. Luz1, J.M. Quiles1, F.B. Luciano2, J. Mañes1, G. Meca1 1 Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia (Universitat de Valencia, Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy) Spain; 2Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná (Pontifícia Universidade Católica, School of Life Science) Brazil. Biorefinery of high nutritional value microalgae, Tetraselmis chuii & Phaeodactylum tricornutum; for sustainable aquafeed production M.E. Kokkali1,2, K. Kousoulaki2 1 University of Bergen, Department of Biological Sciences, Bergen, Norway; 2Department of Nutrition and Feed Technology, Nofima AS, Bergen, Norway

Invited Speaker Food Scares J.M. Mulet 13:00– School of Agricultural Engineering and Environment; Department of Biotechnology, 13:30 Universitat Politècnica de València, Valencia, Spain. 13:3015:30

Lunch

15:30-17:00 Poster Session 21:00 SOCIAL DINNER

22/02/2019 Third Session Chairwoman: Amparo Gamero Lluna (University of Valencia) Invited Speaker Understanding the chemoprevention of dietary polyphenols against breast cancer: the challenge to translate a clinical scenario to preclinical research (the polysen trial) A. González-Sarrías1, M.A. Ávila-Gálvez1, J.A. Giménez-Bastida1, R. García-Villalba1, F. Martínez-Díaz2, B. Ocaña-Castillo2, A. Torrecillas-Sánchez2, B. Abellán2, J.C. Espín1 9:301 Laboratory of Food and Health, Research Group on Quality, Safety and Bioactivity of Plant 10:00 Foods, Dept. Food Science and Technology, CEBAS-CSIC, Murcia, Spain.; 2Service of Anatomical Pathology, Breast Unit and Surgery, Reina Sofía University Hospital, Murcia, Spain Oral presentations of students

10:0010:12

Antiviral activity of edible coatings incorporating green tea extract on berries Irene Falcó1, Walter Randazzo1,2, Amparo López-Rubio1, María José Fabra1, Gloria Sánchez1 1 Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain; 2Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain

10:1210:24

Catch you! Elements capturing consumers’ attention when buying soft breads and the motivations for their choice. P. Puerta, M. González-Velasco, L. Laguna, A. Tárrega Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain

10:2410:36

Superabsorbent food packaging bioactive cellulose based aerogels from Arundo donax waste biomass C. Fontes, A. López-Rubio, M. Martínez-Sanz Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

10:3610:48

Rapid methods for HEV detection in waters E. Cuevas1, Walter Randazzo1,2, Gloria Sánchez1 1 Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain.; 2Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain.

10:4811:00

Antimycotoxigenic activity of polyphenols in legumes L. Alessandroni1, Y. Rodríguez-Carrasco2, G. Sagratini1 1 Scuola di Scienze del Farmaco e dei Prodotti della Salute, Facoltà di Farmacia (University of Camerino) Italy; 2Area of Food Science and Technology, Department of Preventive Medicine, Faculty of Pharmacy (University of Valencia) Spain.

11:0011:30

Coffee break

Fourth Session Chairwoman: Lara Manyes Font (University of Valencia) Invited Speaker Diet–microbiota interactions as key players in maternal-neonatal health M.C. Collado 11:30– Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), 12:00 Dept. Biotechnology, Paterna, Valencia (Spain). Oral presentations of students

12:0012:12

Allyl isothiocyanate effect on Aspergillus flavus transcriptome in maize M. Alonso-Garrido, T.M. Nazareth, G. Meca, L. Manyes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain.

12:1212:24

Valorization of Posidonia oceanica waste biomass for the development of bio-based food packaging materials I. Benito-González, A. López-Rubio, M. Martínez-Sanz Food Safety and Preservation Department, IATA-CSIC, Calle Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain

12:2412:36

Virome analysis of wastewater treatment plants from Valencia Alba Pérez-Cataluña1, Enric Cuevas1, Walter Randazzo1,2, Gloria Sánchez1 1 Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain 2 Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain

12:3612:48

Determination of essential and non-essential elements in spanish cocoa powder L. Herreros-Chavez, A. Morales-Rubio, M.L. Cervera 50 Dr. Moliner St., 46100 Burjassot, Valencia (Department of Analytical Chemistry, University of Valencia), Spain. 13:00-CLOSING AND AWARD CEREMONY

INVITED SPEAKERS

ACTIVE PACKAGING FOR INCREASED SHELF-LIFE OF PERRISHABLE FOOD V. Gutierrez Aragones1 1

AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia), Spain vgutierrez@aimplas.es

Majority of food products incorporate certain preservatives that protect them from different factors that may affect or alter their quality, thus guaranteeing consumer safety. However, the protection is limited in time, and the product can be altered after a certain time packaged. When alterations that products may suffer are manifested through physical changes, such as changes in color, texture or smell, the consumer can be alerted. However, when such alterations are not manifested by easily detectable changes, the consumer may be at risk. The factors that affect the quality of food products, can be very varied such as oxygen, humidity, temperature, light or contamination by microorganisms. Active packaging is presented as a very interesting alternative to traditional packaging within many industrial sensible sectors, since these packages can act against the agents that deteriorate the packaged product. There is a wide variety of active packages depending on the mode of action of the additive incorporated in the packaging material. There are additives (natural or synthetic) that absorb or emit certain substances, as well as additives capable of modifying the composition of the packaged product or interacting with it. The incorporation of the active components to the plastic material is one of the key points in the development of this type of packaging. In this aspect AIMPLAS has the expertise and technologies for each case, such as the application of the active by direct coating of the container, masterbatch production or direct formulation via compounding process, active compound processing or masterbatch dilution in the extrusion and injection processes, as well as functional printing technologies. Successful cases studies include active packaging for cheese, strawberries and salad.

NEW TRENDS IN A BAKERY INDUSTRY Alemany, L.1 1

C/ La Font, 11. 46720 Villalonga, Valencia, Spain (Juan y Juan Industrial, SLU. Grupo Dulcesol). Laia.alemany@dulcesol.es

The company which is completly capitalized in Valencia, started its business activities at the beginning of the fifties, from a small family bakery, making traditional bakery products. The strong competition in the bread increased the economic pressures in that sector. At that moment, the owners decided to introduce the factory into the market of traditional cakes and pastries. The development of that activity, together with the growth of the facilities and the staff was spectacular, and currently the company has around 2000 workers. Nowadays, Dulcesol Group continues to be a family business but includes differents installations: - 3 production factories. - A hens farm to produce the egg that we use in our formulations. - And a plastic factory where we develope and print almost all of the packaging of our products. Currently, company is focused in increase the lifetime of products as well as in the incorporation of other ingredients that can improve their properties. Although the principal activity of the Group corresponds to the fabrication of bakery/bread products, the big investment in research and development has promoted the consolidation of the company in other sectors such as in baby food. Moreover, we have also introduced the ecologic aspect to that kind of products. In the R&D context, since 2008, we focused our interest in different aspects such as, for example: elimination of azo colorants, removal of partially hydrogenated fats, creation of a microalgae production plant, development of formulations without added sugar, decrease of fats and sugars, formulation of organic soups and creams, development of functional products, and so on.

FOOD BIOTECHNOLOGY: FROM THE CONCEPT TO THE PRODUCT J. EspĂ

The development of different biotechnological tools has made possible to improve and design new processes in the food sector. From the bioproduction of microorganisms, through the synthesis of metabolites and biocatalysis in different protein matrices, an enormous diversity of specific characteristics could be applied on the product of interest. The application of biotechnology in food industry allows the characterization of already developed processes and the implementation and improvement of others, always aimed at satisfying market demands.

LIFE SCIENCES INTEGRATION FOR BUSINESS INNOVATION IN DACSA GROUP F.M Marti Ribes, 1

Crta Barcelona ,5 46132Almassera Valencia , (DACSA GROUP ) SPAIN paco.marti@dacsa.co.uk

Dacsa Group is a Food Ingredients industrial group across three business areas: Rice Milling, Corn Milling and Food Solutions. With nine production plants in six different locations across Europe (Spain, Portugal, Poland and the United Kingdom) and more than 500 employees, Dacsa Group is the leading corn milling company in Europe in all its sectors: breakfast cereals, snacks and the brewery industry and it is a recognized rice producer in Spain and Portugal with their own , and distribution brands. Dacsa Groupâ&#x20AC;&#x;s aim is to become the partner of choice for its customers by bringing added value solutions to the Food Ingredients market. To help us to achieve that goals Company employs around 18 technicians from 4 different nationalities holding University degrees related with Life Sciences , between them , Food technologists, Chemical Engineers ,and Agronomists. All them work for the Group and develop their activity through different Company areas, such as Supply Chain, Production, Quality Assurance, Food Safety and product development. With the aim to make sure that food ingredients and products are produced safely, legally and to the quality claimed. They are involved as well in the raw material sourcing, developing the manufacturing processes and ingredients for food and drink Industry, and may work on existing and newly-discovered ingredients to invent new recipes and concepts though our R&D+i department.

FOOD SCARES J.M. Mulet School of Agricultural Engineering and Environment; Department of Biotechnology, Universitat PolitĂ¨cnica de ValĂ¨ncia, Valencia, Spain.

Data in hand we have never enjoyed the food security we have at this time, however, it seems that this perception is not reaching the public. Most news about food that reaches the general public are often alarmist and in many cases do not conform to reality, or only represent a minimum percentage of it, and are not a reflection of the situation of the sector. All this plays against the image and public confidence in food and proliferate fears and also people who take advantage of them by alleged miracle foods or abusing misleading advertising. In the talk we will address, from the perspective of science, behind statements such as that every time we eat worse, that the organic food is healthier, that we are poisoning ourselves with pesticides, that a label that does not contain preservatives or dyes or that GMOs are dangerous.

UNDERSTANDING THE CHEMOPREVENTION OF DIETARY POLYPHENOLS AGAINST BREAST CANCER: THE CHALLENGE TO TRANSLATE A CLINICAL SCENARIO TO PRECLINICAL RESEARCH (THE POLYSEN TRIAL) A. González-Sarrías1, M.A. Ávila-Gálvez1, J.A. Giménez-Bastida1, R. García-Villalba1, F. Martínez-Díaz2, B. Ocaña-Castillo2, A. Torrecillas-Sánchez2, B. Abellán2, J.C. Espín1 1

Laboratory of Food and Health, Research Group on Quality, Safety and Bioactivity of Plant Foods, Dept. Food Science and Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Spain.

Service of Anatomical Pathology, Breast Unit and Surgery, Reina Sofía University Hospital, Avda. Intendente Jorge Palacios s/n, 30003 Murcia, Spain jcespin@cebas.csic.es

Numerous previous preclinical (cellular and animal) studies suggest a potential protective effect of dietary polyphenols against breast cancer (BC). However, it is unknown whether they reach human malignant breast tumors in molecular forms and/or at concentrations likely to act against cancer. In the POLYSEN study we assessed for the first time the metabolic profiling of dietary polyphenols in normal (NT) and malignant (MT) glandular breast tissues from BC patients, and explored the anticarcinogenic and estrogenic/anti-estrogenic activities of the metabolites that could reach breast tissues in different human BC cell models. Firstly, BC patients were randomly allocated in a clinical trial to consume (n=19) or not (control, n=8) three capsules daily containing resveratrol plus plant extracts (pomegranate, orange, lemon, olive, cocoa and grape) from biopsy-confirmed diagnosis to surgery (6±2 days). NT and MT were analyzed with UPLC-ESI-QTOF-MS using a targeted metabolomics approach. The metabolic profiling showed similarly that phenolic-derived metabolites in both breast tissues were mainly glucuronidated and/or sulfated being the most abundant phenolic metabolites such as urolithin-A-3-O-glucuronide, resveratrol-3-O-sulfate, dihydroresveratrol-3-O-glucuronide, etc. Secondly, since phase-II metabolites can reach MT, we compared the antiproliferative and estrogenic/antiestrogenic effects of dietary polyphenols aglycones i.e. resveratrol, dihydroresveratrol, urolithins, with those effects exerted by their physiologically relevant glucuronides and sulfates on BC cell lines (MDA-MB-231 and MCF-7). Results showed that conjugation of phenolic metabolites prevented in vitro antiproliferative or estrogenic/antiestrogenic activities against cancer cells. However, we identified that the physiological relevant metabolites (conjugated) exert certain antiproliferative activity, at a long term, to induce a reduction in clonogenic capacity accompanied by an induction of senescence. Therefore, these results together with the occurrence of unconjugated phenolic compounds that could reach systemic tissues such as human breast could exert certain activity upon chronic (years) consumption of plant foods. Clinical trials are warranted to evaluate the polyphenols‟ role in BC prevention.

DIET–MICROBIOTA INTERACTIONS AS KEY PLAYERS IN MATERNALNEONATAL HEALTH M.C. Collado 1

Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Dept. Biotechnology, Paterna, Valencia (Spain) mcolam@iata.csic.es

Early microbial colonization is essential for the immune system development and function and also, for other physiological functions. Accumulating evidence suggest that the human microbial contact starts during gestation “in utero” and later, at birth, it is shaped by perinatal factors including maternal diet, mode of delivery, antibiotic use and breastfeeding practices. This initial microbiota evolves in composition and diversity towards an adult-like microbiota by the end of the first years of life. Then, maternal microbiota forms a unique microbial inoculum, which is transferred during birth and during lactation. Then, factors affecting maternal microbiota would also affect the microbial transference from mothers to infants. Moreover, early microbiota alterations have been linked to higher risk for the development of non-communicable diseases as allergies, obesity, etc. later in life. In this scenario, it is needed increase our knowledge on maternal-infant microbiota as it would help us to identify and to develop personalized dietary strategies targeted to microbial modulation, including probiotics and prebiotics intervention, during the perinatal period.

ORAL PRESENTATIONS

DEVELOPMENT AND STUDY OF A METHOD FOR PREDICTING SUNFLOWER OIL DEGRADATION WITH A MOBILE PHONE P. Sebastiá-Luna1, M. L. Cervera2, Á. Morales-Rubio2, M. J. Luque3 1

Molecular Science Institute (Universitat de València) Spain; 2 Department of Analytical

Chemistry (Universitat de València) Spain; 3 Department of Optics, Optometry and Vision Sciences (Universitat de València) Spain. paz.sebastia@uv.es

Designing new low cost and precise methods of analysis is one of the challenges of current research, with smartphones playing a key role thanks to their versatility and relatively low cost. This paper describes a method for predicting consumption suitability of a sunflower oil, based on the relationship between the total content of polar materials (TPM) and the colour of the sample, evaluated from a photograph. The correlation between TPM and frying cycles and the changes in transmittance spectra of the samples have been analysed. With a colorimetric characterized smartphone, CIELAB colour descriptors of the oil sample have been estimated and used in different mathematical models to predict either numerical TMP or consumption suitability. Finally, the model robustness to changes in the lightning conditions the photographs were taken under was tested.

Acknowledgements: The authors acknowledge the financial support of Agencia Estatal de Investigación-FEDER Project CTQ2016-78053-R.

THE APPLICATION OF THE ANTIFUNGAL COMPOUND NATAMYCIN FOR MOZZARELLA CHEESE SHELF LIFE IMPROVEMENT R. Torrijos, J. PĂŠrez, A. Sanchis, T.M. Nazareth, J.M. Quiles, C. Luz, J. MaĂąes & G. Meca Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain. Raquel.Torrijos@uv.es

Fungal spoilage causes significant economic losses in the food industry and for this reason synthetic chemical additives are widely employed for food preservation. Nowadays, consumers demands a reduction of these substances on food due the concern about their effect on health, so there is a growing interest in the search of new antimicrobial substances from natural origin for its employment as an alternative in food preservation. Natamycin (also known as pimaricin) is a macrolide polyene produced in the fermentation of the Streptomyces natalensis bacteria. In the present work, qualitative evaluation of natamycin was performed on solid medium against multiple fungi strains of the genus Aspergillus, Penicillium and Fusarium. Also, it was established the Minimum Inhibitory Concentration (MIC) and the Minimum Fungicidal Concentration (MFC). Two strategies were evaluated for mozzarella cheese shelf life improvement. First strategy consisted in the application of sprayed natamycin on the surface of the product at three different doses: 0.25, 0.5 and 1 mg/dm2 against P. commune CECT 20767. With the application of natamycin at dose of 0.5 and 1 mg/dm2, a significant reduction was obtained in comparison with the control (1.77 and 5.28 log cfu of reduction, respectively). The second

strategy

studied

consisted

the

elaboration

biofilms

composed

hydroxyethylcellulose (HEC) (2% w/v) and glycerol (0.5% w/v). Three doses of natamycin were incorporated in the biofilms: 0.25, 0.5 and 1 mg/dm2, been tested against the same fungi strain. The application of natamycin on the biofilm at 0.5 and 1 mg/dm2 evidenced a reduction in the fungal population of 2.52 and 4.15 log cfu in comparison to the control. In conclusion, the employment of natamycin in refrigerated products such as mozzarella cheese could be an interesting alternative for food preservation instead the use of synthetic chemical additives.

Keywords: Natamycin, Penicillium, Mozzarella cheese, Shelf life

IDENTIFICATION OF CHARACTERISTIC VOLATILE COMPOUNDS OF HERBERO DE LA SIERRA DE MARIOLA J.M. García-Garví1, J. Clemente-Villalba2, H. Issa-Issa1, L. Noguera-Artiaga1, A.A. CarbonellBarrachina1, D. López-LLuch3 1

Universidad Miguel Hernández de Elche (UMH). Escuela Politécnica Superior de Orihuela

(EPSO). Departamento Tecnología Agroalimentaria. Grupo “Calidad y Seguridad Alimentaria” (CSA). Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, España. 2Universidad Politécnica de Cataluña (UPC). Escuela Superior de Agricultura de Barcelona (ESAB). Departamento de Ingeniería Agroalimentaria y Biotecnología (DEAB). Campus del Baix Llobregat, Edificio D4. C. Esteve Terradas, 8 08860 Castelldefels, Barcelona, España. 3Departamento de Economía Agroambiental, Ingeniería Cartografía y Expresión Gráfica de la Ingeniería, EPSO, UMH, Orihuela, Alicante, España. josemiguel.garcia.garvi@gmail.com “Herbero de la Sierra de Mariola” is a spirit drink prepared by maceration and/or distillation of an anise base with a maximum of 15 and a minimum of 3 herbs from the Sierra de Mariola (Alicante, Spain). The main objective of this study was to determine the volatile composition of the “Herbero de la Sierra de Mariola”, analyzing the profile of liquors prepared using a single herb. In this case, 12 herbal liquors provided by Regulatory Council of Traditional Spirits Drinks of Alicante, and 5 commercial “Herbero” were analyzed. The extraction/isolation of the volatile compounds was conducted by the Headspace-Solid Phase Microextraction method combined with Gas Cromatography-Mass Spectroscopy, HS-SPM/GC-MS, which was used for identification and quantification of the compounds. The results showed a total of 140 aromatic compounds, of which 17 were the key compounds (e.g. elemol, thymol, mentone and camphor) in identifying the presence of each of the plants included in the liquor. With those profiles, it is possible to predict the number and type of herbs used and this protocol can be used as a quality control tool by the Regulatory Council of Traditional Spirits of Alicante, to avoid frauds and to ensure that the minimum number of herbs has been used.

ANTIFUNGAL DEVICE CONTAINING AITC AS AN ALTERNATIVE TO SILO FUMIGATION T.M. Nazareth1-2, R. Torrijos1 C. Luz1, J.M. Quiles1, F.B. Luciano2, J. Mañes1, G. Meca1 1

Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia (Universitat de Valencia, Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy) Spain; 2 Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná (Pontifícia Universidade Católica, School of Life Science) Brazil. tiago@uv.es

The object of this article was to study the efficacy of an antifungal device based on the natural compound AITC to reduce the Aspergillus parasiticus and Penicillium verrucosum growth as well as the Aflatoxin B1 (AFB1) and Ochratoxin A (OTA) production. The experiments were realized in two steps. Firstly, a simulated silo system for laboratory scale was carried out in jars of 1L containing 300 g of barley, maize, and wheat. Barley and wheat were contaminated with of P. verrucosum and the maize with A. flavus. Subsequently, the matrices were treated with a gel device containing 500 uL of AITC, 12% hydroxyethylcellulose and water. The mini-silos were hermetically closed for 24h and incubated for 30d at room temperature. The second step was a simulated silo of 100 L containing approximately 70 Kg of grains. Barley, maize, and wheat were contaminated and treated with a gel device containing 5 mL of AITC, 12% of hydroxyethylcellulose and water. Posteriorly, the silos were closed and incubated for 60 d at room temperature. The analyses of fungal population and mycotoxin production were carried out monthly. In the mini silo system, the fungal growth was completely inhibited after 30 d. In maize, the concentration of AFB1 detected in the samples were 8.07 and 0.12 ppb for the control group and the treated group, respectively. Moreover, in barley, the concentration of OTA was 0.28 and 0.09 ppb, respectively. In the silo system of 100L, the fungal population was significantly reduced after 60 d of storage. In addition, the AITC device avoided the OTA production in 98 and 72% on barley and wheat, respectively.

Keywords: Allyl isothiocyanate; Aspergillus; Penicillium; Aflatoxin B1; Ochratoxin A. Acknowledgments: The MycoKey GA 678781 and the Brazilian National Council for Scientific and Technological Development (CAPES / CNPq Project 400896 / 2014-1).

BIOREFINERY OF HIGH NUTRITIONAL VALUE MICROALGAE, TETRASELMIS CHUII & PHAEODACTYLUM TRICORNUTUM; FOR SUSTAINABLE AQUAFEED PRODUCTION M.E. Kokkali1,2, K. Kousoulaki2 1 2

University of Bergen, Department of Biological Sciences, Bergen, Norway

Department of Nutrition and Feed Technology, Nofima AS, Bergen, Norway makokkal433@gmail.com

Fish supposed excellent source of polyunsaturated fatty acids (PUFAs), including the wellknown ω-3 EPA and DHA. Nevertheless, most fish cannot compose these long chain fatty acids, and thus need to take them through their feed, with fish meal and fish oil as traditionally used sources. The fast-growing aquaculture sector, with 80 million tons of fish produced in 2016 (FAO 2018), the continuous fishing pressure on wild fish stocks; as well as the new sustainability era that we are facing, has led to the need for new feed sources of nutrients such as proteins and essential PUFAs. Microalgae are a promising nutrient source for fish feeds but are currently less exploited due to the high production costs. They are photosynthetic organisms, primary producers of nutrients, and are found at the base of the aquatic food web. Tetraselmis chuii is a marine unicellular microalgae 12-14µm in length, 9-10µm in width and belongs to the family Chlamydomonadaceae. Phaeodactylum tricornutum is a marine diatom 15-27µm in length, 3-4µm in width and belongs to the family Phaeodactylaceae. Both are considered good sources of lipids, fatty acids (especially EPA & DHA), proteins and carbohydrates; as long as of a variety of bioactive compounds, like vitamins, carotenoids, phenolic compounds, most of which have antioxidant properties. Biorefinery allude to the techniques used to process the microalgae (e.g. effective harvesting, cell wall disruption, drying, biomass stabilization), and retrieve the high value nutrients from them, for nutritional, pharmaceutical and chemical applications. Most microalgae have hard cellulosic cell walls that limit nutrient bioavailability, especially on carnivorous fish, like Atlantic salmon (Salmo salar) (Sørensen et al. 2016). Thus, cell wall disruption is indispensable for the efficient release of nutrients from microalgae biomass. The aim of our study is to optimize the techniques for the effective release and preservation of nutrients for sustainable aquafeed production.

Keywords : Tetraselmis chuii, Phaeodactylum tricornutum, biorefinery

ANTIVIRAL ACTIVITY OF EDIBLE COATINGS INCORPORATING GREEN TEA EXTRACT ON BERRIES Irene Falcó1, Walter Randazzo1,2, Amparo López-Rubio1, María José Fabra1, Gloria Sánchez1 1

Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain 2 Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain irene.falco@iata.csic.es

Gastroenteritis and hepatitis, caused by the infection with human noroviruses (HuNoV) and hepatitis A virus (HAV) respectively, are amongst the most important diseases related to consumption of contaminated food. World Health Organization (WHO) is searching for new alternative methods of food decontamination replacing the use of chemicals with less invasive methodologies and boosting the use of natural compounds. In previous studies, the potential antiviral activity of green tea extract (GTE) against enteric viruses and its potential application as a natural therapeutic was demonstrated and its efficacy for practical applications in berries is shown in the present work. Initially, GTE was incorporated into an alginate-oleic acid solution to form edible films which were put in direct contact with murine norovirus (MNV) and HAV and tested at different temperatures (37, 25 and 10oC), pHs (7.0 and 5.0) and contact times (16 h and 4 days). Results showed best reductions at pH 5.5 being under detection limit in the case of MNV (>1.15 log) at 37oC after 16h of treatment and 1.67 log for HAV at the same experimental conditions. Subsequently, different edible coatings were formulated, based on alginate or different carrageenans (κ, ι and λ), to be applied on the surfaces of strawberries, blueberries and raspberries artificially contaminated with enteric viruses. Experiments were performed at two temperatures (25 and 10oC) and contact times (16h and 4 days). The infectivity of MNV and HAV after applying the alginate-oleic acid coating treatments was reduced by approximately 1.5–2 log during the 4-days storage period at 10 °C. In the case of carrageenan coatings, all coating controls were effective at refrigeration temperatures. Adding GTE enhanced the carrageenan antiviral activity at both refrigerated and ambient temperatures in blueberries and raspberries, being slightly more effective in the case of MNV. This work demonstrates the great potential of edible coatings to improve the safety of the berries against foodborne viral pathogens.

CATCH YOU! ELEMENTS CAPTURING CONSUMERS’ ATTENTION WHEN BUYING SOFT BREADS AND THE MOTIVATIONS FOR THEIR CHOICE. P. Puerta1*, M. González-Velasco1, L. Laguna1, A. Tárrega1 1

Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain atarrega@iata.csic.es

When a consumer chooses a product, different packaging features influence this decision. In bread industry, there is growing interest in new products with special flours and innovative ingredients; it is relevant for industry to know the elements of the package and product that drives consumers‟ choice. Eye-tracking systems allow to detect the elements capturing consumers‟ attention and to know their unconscious reaction. Personalized interview methods as laddering allow to know the motivations to choose a product, identifying those elements that determine consumers‟ reasoned response. The aim of this work was to study product elements catching consumer‟s attention when purchasing soft breads made with special flours and other ingredients, as well as the motivations for their choice. 116 individuals participated in the study. Individually, in a room equipped with a supermarket shelf, they were firstly asked to choose a white soft bread (among 5 products) and secondly, to choose a bread made with special flours and seeds (8 products). A subset of 53 participants performed the test with an eye-tracker device to record their eye movements. Subsequently, they were individually asked about the reasons for their choices using laddering technique. Description, price and brand captured consumers‟ attention more frequently in white breads. In breads with special flours and seeds, they paid more attention to ingredients and bread‟s appearance than in white breads. Results from laddering showed that consumers look for trust and pleasure when choosing white bread. For breads with special flours, the fact of being wholegrain and having grains or seeds were the elements that motivated the decision of consumers looking for pleasure. Breads being wholegrain and containing fiber or oat were chosen for improving intestinal transit by those consumers looking for health. Results showed that combined use of eye-tracking and laddering techniques enables to know the elements capturing consumers‟ attention and their motivations of choice, determining the most relevant factors to them.

SUPERABSORBENT FOOD PACKAGING BIOACTIVE CELLULOSE BASED AEROGELS FROM ARUNDO DONAX WASTE BIOMASS C. Fontes, A. López-Rubio, M. Martínez-Sanz Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain Cynthiafontes@iata.csic.es

Waste biomass from A. donax, an aquatic invasive plant, was valorised to produce bioactive extracts and cellulosic fractions which were then combined to develop superabsorbent bioactive hybrid aerogels. A sequential extraction protocol was applied to stems and leaves to generate cellulosic fractions with different purification degrees which were subsequently freeze-dried to produce highly porous aerogels. Although all the developed aerogels presented excellent water and oil sorption capacities, the presence of hemicelluloses led to more porous and hydrophilic aerogels, which were capable of absorbing more water. Aqueous extracts were also produced by subjecting the A. donax biomass to simple heating and ultrasound methods. In particular, the hot water treatment promoted the extraction of greater amounts of polysaccharides and polyphenols, producing the extract (S-HW) with the highest antioxidant capacity. This extract was then incorporated into selected aerogels (F2A and F3A), which were chosen due to their good water sorption capacity, higher antioxidant potential and lower production costs and environmental impact. The F2A aerogel containing the S-HW extract completely released it in hydrophilic media, as demonstrated by in-vitro release, resulting in a high antioxidant capacity of the material. As a proof-of-concept, the developed aerogels were evaluated as absorbent pads for the preservation of red meat and compared with commercial pads. All the tested aerogels were able to reduce lipid oxidation and limit meat discoloration, thus demonstrating the great potential of these bio-based materials for food applications.

RAPID METHODS FOR HEV DETECTION IN WATERS E. Cuevas1, Walter Randazzo1,2, Gloria SĂĄnchez1 1

Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. AgustĂn Escardino 7. 46980 Paterna. Valencia, Spain.; 2Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain. enrich.cuevas@iata.csic.es

Hepatitis E virus (HEV) is considered an emerging problem in the EU (10-fold increase in reported HEV cases over the last ten years) and the interest of food safety sector and public health has significantly expanded in recent times. HEV is a zoonotic virus that is mainly transmitted through consumption of raw or undercooked meat from pigs or wild boar and contaminated water. Water is ingested as part of the diet, used to irrigate crops, to wash food during its preparation and, moreover, it represents an essential part of many food products. The presence of human enteric viruses in water (i.e. human norovirus, hepatitis A and E viruses, etc.) is well documented and may entail a major threat to consumer health. In this study, different procedures to concentrate HEV in sewage, irrigation, bottled and tap water samples have been validated/evaluated. To this end, bottled water samples were concentrated by filtration via positively charged nylon membranes as recommended by ISO 15216-1:2017. An aluminum hydroxide adsorption-precipitation procedure was used to concentrate HEV from influent and effluent samples coming out from a wastewater treatment plant in Valencian area (Spain). Additionally, an ultracentrifugation-based concentration method was tested in influent water samples for comparison. Tap water samples were processed with a primary concentration via Dead End Hollow Fiber Ultrafiltration (DEUF), followed by a secondary concentration carried out through either a PEGprecipitation method or an ultrafiltration-based protocol. Moreover, two different RNA extraction procedures and RT-qPCRs kits were evaluated in this work. Resultant RNA from concentrates was analyzed by RT-qPCR for virus recovery and HEV detection limit calculation in each performed protocol. The evaluated procedures resulted in average HEV recoveries of 9.4%, 15.22%, 19.92% and 16.87% in bottled, influent, effluent and tap waters, respectively, with a detection limit ranging from 2.5 x 103 to 9.71 x 106 IU/L.

ANTIMYCOTOXIGENIC ACTIVITY OF POLYPHENOLS IN LEGUMES L. Alessandroni1, Y. RodrĂguez-Carrasco2, G. Sagratini1 1

Scuola di Scienze del Farmaco e dei Prodotti della Salute, FacoltĂ di Farmacia (University of

Camerino) Italy;2 Area of Food Science and Technology, Department of Preventive Medicine, Faculty of Pharmacy (University of Valencia) Spain; alessandronilau@gmail.com

In this thesis, a multi-mycotoxin method for the determination of 12 mycotoxins from different genera was optimized. The method was validated according to European Regulations and satisfactory results in terms of linearity, accuracy, precision and sensitivity were achieved. The validated multi-mycotoxin method was then applied to 22 legume samples and no detectable levels of the analysed mycotoxins were found. On the other hand, three mixtures of legumes were designed based on their color and their total content of polyphenols (TPC), antioxidant capacity and antifungal activity were investigated. Dark-colored legumes showed both higher TPC values and a remarkable antioxidant capacity throughout the ABTS assay. Obtained results confirmed that the dark color is an indicator of a higher antioxidant activity due to a high concentration of polyphenols. The antifungal activity of the mixtures against Fusarium, Aspergillus and Penicillium strains was then investigated. Results showed that white mixture could slightly inhibit the growth of Fusarium graminearum with Minimum Inhibitory Concentration (MIC) of 62.5 mg/mL and a Minimum Fungicidal Concentration (MFC) of 250 mg/mL. The phenolic compounds assessed from the legumes mixtures could be used as a highly antioxidant concentrate in the functionalization of foods and in nutraceutical preparations. These results confirmed that legumes should be included in the diet as they are great sources of antioxidant agents and the possibility of enhancing legume-based functional food products.

Keywords: legumes, polyphenols, mycotoxin, antioxidant capacity, antifungal activity. Acknowledgement: L. Alessandroni acknowledges the University of Camerino and the Erasmus+ program.

ALLYL ISOTHIOCYANATE EFFECT ON ASPERGILLUS FLAVUS TRANSCRIPTOME IN MAIZE M. Alonso-Garrido, T. M. Nazareth, G. Meca, L. Manyes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Spain. manuel.alonso-garrido@uv.es

Aflatoxins (AFs) are secondary metabolites toxic to humans produced by Aspergillus spp. AFB1 has been widely studied and listed in the Group 1 by the IARC as carcinogenic to humans. Aspergillus spp. are widespread around the world due to global warming, contaminating mainly crops such as maize, peanuts, tree nuts, cottonseed and some spices. Isothiocyanates (ITC) are aliphatic and aromatic compounds found in cruciferous vegetables belonging to the families Brassicaceae, Capparaceae and Caricaceae. Allyl isothiocyanate (AITC) has been related to several beneficial effects on human health including antiangiogenic, anti-inflammatory, neuroprotective and anticarcinogenic potential. Thus, an experiment of maize inoculated with Aspergillus flavus using different concentrations of AITC in a closed environment was developed. After 30 days growth, developmental and morphological changes were observed at 0.25 and 0.5 ppm doses and production of AFs was significantly reduced compared to the control. Transcriptomic analysis by qPCR was performed after RNA extraction from A. Flavus. Global transcription factors are involved in A. flavus development and morphology which is also key for colonization and secondary metabolism. Enviromental bZip-type transcription factors act as regulators binding to promoters on the region involved in biosynthetic pathways of AF production. The study of transcriptional changes provoked by the individual treatment with AITC showed significant overexpression for environmental and global transcription factors. This study reveals AITC activity at transcriptomic level and brings light to its possible future applications in crops and feed as biocide.

Keywords: mycotoxin, transcriptomic, qPCR

VALORIZATION OF POSIDONIA OCEANICA WASTE BIOMASS FOR THE DEVELOPMENT OF BIO-BASED FOOD PACKAGING MATERIALS I. Benito-González1, A. López-Rubio1, M. Martínez-Sanz1 1

Food Safety and Preservation Department, IATA-CSIC, Calle Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain isaacbg@iata.csic.es

In this work, Posidonia oceanica waste biomass has been valorised to extract different lignocellulosic fractions, which were then incorporated into corn starch to produce high performance bio-based composite materials for food packaging applications. Initially, three different fractions (lignocellulose, holocellulose and pure cellulose) were obtained and their structure was characterized by SEM, FT-IR and XRD. Subsequently, these fractions were used both as the base material to produce pure lignocellulosic films and as reinforcing fillers in corn starch composites processed by melt-mixing and hot-pressing. In both cases, pure cellulose showed the most optimum performance in terms of mechanical and barrier properties and was selected as the most optimum fraction. Subsequently, different cellulose loadings (5-40% w/w) were incorporated into starch to achieve a maximum improvement in the properties of the obtained biocomposites. The results showed that 20% was the most optimum cellulose content in terms of films performance and processability. The addition of cellulose was also seen to reduce the retrogradation of starch upon prolonged storage, thus improving the stability of the produced materials.

VIROME ANALYSIS OF WASTEWATER TREATMENT PLANTS FROM VALENCIA Alba Pérez-Cataluña1, Enric Cuevas1, Walter Randazzo1,2, Gloria Sánchez1 1

Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain

Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain alba.perez@iata.csic.es

Waterborne viruses are a significant cause of human disease and its detection is heavily dependent on PCR-based methods that require reference sequences for primer design. In this study, a total of 8 virus-selective samples were collected upstream and downstream of four Wastewater Treatment Plants (WWTP). Next-generation sequencing was performed to assess viral diversity, using a combination of filtration and nuclease treatment from viral fraction of influent and effluent waters (NetoVIR protocol). RNA/DNA extracted samples were randomly amplified using the ScriptSeq v2 RNA-Seq Library Preparation Kit in the Illumina HiSeq platform for the discovery of RNA and DNA virus genomes. In addition, quantitative RT-qPCR was performed in parallel to determine the concentrations of different human enteric viruses, i.e. norovirus genogroup I (NoV GI), NoV GII, rotavirus, astrovirus (HAstV) and hepatitis A virus (HAV), in the water samples. The virome from influent water samples contained predominantly phage (i.e. Myoviridae, Inoviridae Podoviridae) and plant virus families (i.e. Virgaviridae). The newly discovered CrAss-phage virus was mainly detected in influent waters with a high reduction in effluent waters. Human enteric viruses detected by RT-qPCR at levels around 106 and 104 genome copies/L in influent and effluent waters respectively, were hardly detected by metagenomics.

DETERMINATION OF ESSENTIAL AND NON-ESSENTIAL ELEMENTS IN SPANISH COCOA POWDER L. Herreros-Chavez1, A. Morales-Rubio1, M.L. Cervera1 1

50 Dr. Moliner St., 46100 Burjassot, Valencia (Department of Analytical Chemistry, University of Valencia), Spain. Lidia.herreros@uv.es

In this study the concentrations of essential elements (B, Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P and Zn) and non-essential elements (Al, Ba, Cd, Pb, Sr and Ti) for humans in cocoa powder by Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) were determined. For the analysis of this elements, a microwave assisted acid digestion were needed using a few mL of concentrated nitric acid and hydrogen peroxide for the digestion of the samples. Several cocoa powders and hot chocolates from different Spanish brands were analyzed. A dendrogram was done in order to classify the analyzed samples in function of their elemental composition. Essential elements were assessed for their diary intake with the dietary reference intakes (DRI) and compared these results with the values recommended for European Union (EU Regulation No 1169/2011). Employing ED-XRF spectra and the concentration obtained by ICP-OES as reference data in combination with partial least squares (PLS) treatment, models for the prediction of the concentration in cocoa powder samples of the majority elements were built. Certified Reference Material NCS ZC73013 Spinach from National Analysis Center for Iron and Steel (China) was employed for check the accuracy of the procedure used.

Authors gratefully acknowledge the financial support of the Ministerio de Ciencia, Innovaciรณn y Universidades-Agencia Estatal de Investigaciรณn FEDER (EU) Project CTQ2016-78053-R.

POSTERS (FOOD CHEMISTRY/ANALYSIS)

CA1- MONOSODIC GLUTAMATE AS A COMPONENT OF UMAMI TASTE AND SATIETY REGULATOR M.A. VallĂŠs1, J.V. Puchades1, J.C. EspĂn1, A. Zambetti1, A. Gamero2 1

Food Science and Technology Degree, Faculty of Pharmacy, University of Valencia, Spain

Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Spain mamva@alumni.uv.es

Monosodium glutamate (MSG) is a sodium salt coming from the L-glutamate amino acid and is known as one of the main substances responsible for the production of the umami taste, also being known as the fifth taste. Furthermore, it has been shown that MSG not by itself, but in synergy with other substances, such as 5'-ribonucleotides, increases the umami taste. For this reason, it is used in the food industry as a taste enhancer, making the food more tasty and palatable, thus promoting an increase in its consumption. It has been demonstrated that the consumption of MSG causes an increase in appetite. It seems that MSG can influence the hypothalamic regulation interfering the production of anorexigenic hormones such as leptin, which are the cause of loss of appetite, altering this way the thresholds of satiety. This fact results in an increase in appetite and the intake of the foods containing this compound. Contrarily, there are studies that relate MSG to the increase of satiety when it is ingested together with high energy content meals. This is why a biphasic effect on satiety is attributed to MSG: the reduction in the sensation of satiety mediated by effects on palatability at the short-term, and the effect to promote a greater long-term satiety, particularly in the context of high energy and protein intake.

CA2- ANTIOXIDANT BIOACTIVE COMPOUNDS AND MINERAL CONTENT IN BROCCOLI MICROGREENS: FRESH VERSUS READY-TO-EAT PRODUCT B. de la Fuente1, G. López-García1, V. Mañez2, A. Alegría1, R. Barberá1, A. Cilla1 1

Nutrition and Food Science Area. Faculty of Pharmacy. University of Valencia. Av. Vicent Andrés Estellés s/n. 46100. Burjassot, Valencia, Spain; 2CIAM (Innovation Agronomic Center - Grupo Alimentario Citrus (GAC)). Avda. dels Gremis, Parcela 28. Pol. Ind. Sector 13. 46394 Riba-roja de Túria, Valencia, Spain. antonio.cilla@uv.es

Microgreens are a new class of fresh edible vegetables considered a healthy food by the high amount of phytochemicals and a good nutritional source of minerals, at immature stage. As emerging and versatile product, they could be marketed alive in individual containers (where the final consumer can harvest them just before consumption), as well as in ready-to-eat design (through minimally proccessing methods such as cutting, washing, rinsing, packaging and storage). The aim of this study was to compare the content of antioxidant bioactive compounds and minerals in fresh and ready-to-eat broccoli (Brassica oleracea italica) microgreens. Plant material was grown hydroponically in an unheated greenhouse at the Innovation Agronomic Center (CIAM). All microgreens were harvested from 7 days after sowing. Fresh microgreens arrived alive at the UV where were analyzed just at harvest (home scale). Ready-to-eat microgreens were processed at the CIAM before being transported to UV, where were divided into two different periods of shelf life simulation: 6 hours at room temperature and cold storage 4 days at 4ºC (commercial scale). Ascorbic acid (AA), total soluble polyphenols (TSP), total carotenoids (TC), total anthocyanins (TA), total isothiocyanates (TI), total antioxidant capacity (TEAC and ORAC), macro- (K, Ca, Mg) and oligo-elements (Fe, Zn) were determined in fresh and ready-to-eat microgreens. Ready-to-eat microgreens showed significant (p<0.05) lower contents of AA (7-29%), TSP (15%), TC (10%), TA (22-26%), TI (41-47%), Mg (14%) and Fe (16%) than fresh microgreens. In contrast, a slight significant (p<0.05) increase, non-nutritionally relevant, in TEAC (7%), K, Ca and Zn (9-31%) in ready-to-eat versus fresh microgreens was observed. In conclusion, consumption of fresh broccoli microgreens preferentially versus minimally processed ready-to-eat product may provide more antioxidant bioactive compounds and minerals being a new healthy and environmental friendly vegetable option. Keywords: microgreens, Brassica, mineral elements, bioactive compounds, ready-to-eat. Acknowledgements: Beatriz de la Fuente was funded by the University of Valencia through the project OTR2017-17285INVES, supported by CIAM_Grupo Alimentario Citrus

CA3- PEPTIDES WITH POTENTIAL HEPATOPROTECTIVE EFFECTS AGAINST ALCOHOL-INDUCED LIVER INJURY Chuqiao Xiao1,2, Leticia Mora1, Feibai Zhou2, Mouming Zhao2 and Fidel Toldrá1* 1

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain; 2

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. ftoldra@iata.csic.es (F. Toldrá)

Alcohol abuse, as a risk factor in over 60 major diseases, contributes to approximately 5.9% of the total deaths every year around the world. In recent years, peptides derived from food protein hydrolysates are considered natural alternatives to facilitate alcohol metabolism and ameliorate liver injury induced by alcohol exposure. The present study aims at evaluating the effect of chicken peptides (CPs) obtained from Alcalase hydrolysates on the alcohol metabolic enzyme (alcohol dehydrogenase, ADH), and subsequent potential hepatoprotective effect against alcoholinduced liver injury. ADH was incubated at 37 °C with different concentrations of CPs (01mg/mL) during 0, 15, 30, 60, 90 and 120 min, respectively, before the determination of enzyme activity. Results showed that the activity of ADH decreased sharply along the incubation time. However, the presence of CPs showed a significant dose-dependent reduction in the loss of ADH activity. So, CPs may stabilize ADH, resulting in improved ADH activity and the continuous elimination of alcohol and its metabolites, which eventually protect the liver from alcohol exposure.

CA4- EFFECT OF THE ORIGIN AND THE ALKALIZATION ON THE COCOA POLYPHENOL PROFILE D. Valverde, M. Puchol, M. J. Lerma-García, E. Pérez-Esteve, J. M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Spain davalga1@doctor.upv.es

Natural cocoa powder is a food material characterized by its light color and by its acid, astringent and bitter taste. In order to modify these properties, cocoa industry employs a process called alkalization, also known as “Dutching”, which consists in the application of temperature and pressure together with an alkali to treat cocoa nibs, liquor, cake or powder. Different studies carried out with a small number of samples suggest that alkalization highly affects the polyphenolic compounds in food. The aim of this work is to determine the importance of the origin in the final product and to evaluate the impact of Dutching on the polyphenol profile. The samples analyzed were cocoa powders from three different origins (Ghana, Ivory Coast and Indonesia) alkalized at five levels (non-alkalized or natural, light, medium, strong and ultrastrong), all provided by a cocoa company. The polyphenols present in the different samples were extracted by an extraction method optimized in our laboratory. After the extraction, the liquid part was analyzed in terms of antioxidant activity, total phenol content and concentration of catechin and epicatechin by HPLC. The results showed important differences between origins in natural cocoa. Once the alkalization is applied, significant reductions in the four analyzed parameters were observed. However, after Dutching, differences among origins in samples with the same alkalization degree were not significant. Unexpectedly, strongly alkalized cocoas showed to have a slightly higher content in catechin than low and medium alkalized cocoas. This could be associated to the releasing of non-extractable catechin due to alkalization. Further analysis of the specific polyphenol profile and of the content in condensed and hydrolysable tannins should be made in order to fully understand the impact of the alkalization on the final product. Key words: cocoa, alkalization, Dutching, polyphenols.

CA5- EVALUATION OF CHEMICAL AND SENSORY CHARACTERISTICS IN COLOMBIAN COFFEE PROCESSED BY DIFFERENT POST-HARVESTING METHODS E.T. Cortés, C. Fuentes, A. Fuentes, J.M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain anfuelo@upvnet.upv.es

The effect of three different coffee post-harvest methods (dry, wet and semi-dry method with fermentation) on the antioxidant capacity and bioactive compounds of Coffea arabica L. var. Colombia has been determined. The parameters evaluated were: pH, antioxidant capacity by two analytical methods (DPPH and ABTS), content of total phenols, chlorogenic acids, caffeine, as well as sensory properties. The results showed that the post-harvest method influenced significantly all the parameters studied, especially in the antioxidant capacity. Coffees processed by semi-dry method with fermentation showed higher contents of chlorogenic acids and higher scores on the sensory evaluation, while the dry method led to the lowest values in the antioxidant capacity, chlorogenic acids, total phenols and sensory evaluation. The three types of coffee obtained a quality rating that allows them to be classified within the range assigned to "special coffees". The type of post-harvest method determines antioxidant activity and the sensory profile of coffee, indicating the importance of the post-harvest methods on the coffee characteristics. Keywords: coffee, post-harvest, antioxidant capacity, bioactive compounds, caffeine, chlorogenic acids.

CA6- BENEFICIAL EFFECTS OF PLANT STEROL ENRICHED MILK-BASED FRUIT BEVERAGES UPON OXIDATIVE STRESS AND LONGEVITY IN C. ELEGANS G. López-García1, A. Cilla1, R. Barberá,1, P. Martorell2, S. Genovés2, A. Alegría1* 1

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain 2

Biópolis SL, Parc Científic Universitat de València, Valencia, Spain amparo.alegria@uv.es

A previous study of our research group has demonstrated the in vitro beneficial effect of plant sterol enriched (1g/100 ml) milk-based fruit beverages (MfB) against oxidative stress induced by cholesterol oxidation products (COPs) in differentiated Caco-2 cells [1]. The objective of this study is to evaluate the antioxidant properties of MfB without and with galactooligosaccarides (GOS, 2g/100 ml) in C. elegans stressed with a COPs mixture (at dietary concentrations) and the impact of both beverages on nematode longevity. Nematodes were incubated during 4 days at 20 ºC with different concentrations of each beverage (0.005-0.25 %) and transferred to plates containing 90 µM of COPs. Survival percentages were evaluated after 2 h of incubation with COPs. For the longevity assay, nematodes were maintained during 28 days at 20 ºC in medium supplemented with 0.01-1% of each beverage and survival percentage was evaluated every two days. Only treatment with MfB and MfB-G at the lowest beverage concentrations (0.005 and 0.01 %) offered oxidative stress resistance, increasing significantly (p<0.0001) survival percentages up to 12-17% and 15-16%, respectively, compared to COPs condition. Regarding longevity, MfB at 0.5 and 1% increased significantly (p<0.0001) nematode lifespan by 20 and 33 %, while MfB-G at 1% evoked a significant (p<0.0001) 27% lifespan increase. Both beverages, independently of the presence of GOS, exert an in vivo antioxidant effect against oxidative stress induced by COPs and they are able to expand nematode lifespan. Therefore, these beverages show promise in the preventive effect against intestinal inflammatory diseases. [1] López-García et al. (2017). J. Funct. Food, 30, 81-89. Acknowledgements: This study belongs to national project AGL2015-68006-C2-1-R, financed by the Ministerio de Economía y Competitividad (MINECO) and the Fondo Europeo de Desarrollo Regional (FEDER). Gabriel López-García (ACIF/2016/449) holds a grant from the Generalitat Valenciana (Spain).

CA7- CAROTENOIDS BIOSYNTHESIS IN THE FLESH OF CITRUS FRUIT WITH CONTRASTING COLOR DIVERSITY G. Lana1,2, G. Distefano2, P. Aleza3, L. Zacarias1, M. J. Rodrigo1 1

Departament of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain;2Dipartimento di Agricoltura, Alimentazione e Ambiente,

University of Catania, 95123 Catania, Italy;3Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain. giuseppe.lana51@gmail.com

Carotenoids are the main compounds responsible for the coloration of citrus fruit pulp and their dietary intake has been related to positive effects on human health. The aim of the present work was to gain new insights into the regulation of the carotenoid pathway in the flesh of citrus fruits. To that end, four hybrids, denominated Nulpink, derived from an interspecific cross between Pummelo Pink (Citrus maxima; male parent) and Clementina de Nules (Citrus clementina; female parent), were selected. The Nulpink hybrids displayed a wide range of color from the lightyellow, similar to the male parent, to the deep orange, similar to the female one. Analysis of carotenoid content and composition showed that the orange pigmentation of the flesh of the hybrids and parental fruits was positively correlated with the content of total carotenoid and, specifically, with accumulation of β-cryptoxanthin, a provitamin A carotenoid. In order to understand the molecular bases of the differential carotenoid accumulation in the flesh of the Nulpink hybrids respect to their parental, the expression of selected carotenoid biosynthetic genes was analyzed. The transcriptional profile of four genes of the carotenoid pathway: phytoene synthase (PSY), phytoene desaturase (PDS), lycopene -cyclases (-LCY) and -ring hydroxylases (-CHX), was analyzed by qRT-PCR in the flesh of the fruits during ripening. These four enzymes represent the key steps in the biosynthesis of carotenoids: PSY and PDS catalyze the two first steps of the pathway; -LCYs are involved in the cyclisation of lycopene and they constitute the branching point of the pathway; and -CHX is responsible for the hydroxylation of β-carotene to render β-cryptoxanthin and zeaxanthin, the first two xanthophylls of the pathway. In this work their relative gene expression levels, in relation to the carotenoid profile and content in the flesh of Nulpink hybrids and their parental, will be presented and discussed.

CA8- STUDY OF GLYCINE CHELATES BY FTIR SPECTROSCOPY TO DEVELOP AN IRON SUPPLEMENT J. Clemente-Villalba1, J. M. García-Garví2, A. A. Carbonell Barrachina2, Francesc Sepulcre1 1

Universidad Politécnica de Cataluña (UPC). Escuela Superior de Agricultura de Barcelona (ESAB).

Departamento de Ingeniería Agroalimentaria y Biotecnología (DEAB). 2Universidad Miguel

Hernández de Elche (UMH). Escuela Politécnica Superior de Orihuela (EPSO). Departamento Tecnología Agroalimentaria. Grupo “Calidad y Seguridad Alimentaria” (CSA) jesus.clemente@hotmail.com

The anemia is one of the most significant current illness in the world; for that reason, in 2014 WHO (World Health Organization) published a document called “Global Nutrition Targets 2025: Anemia Policy Brief”. The target of the WHO is the reduction of

50% of anemia in women of

reproductive age; actually, the organization recommended a daily oral iron supplementation. One of the process to supplement foods with Fe is chelation of aminoacid and metallic cations and the results of that chelation are metals in the form of crystals. Considering all previous information, the aim of this study is elucidate the mechanisms of chelation between glycine and iron. To achieve this objective crystals were obtained with glycine, by precipitation and evaporation; to which metallic cation (Fe2+) was added at different pH (acid and neutral). The Fourier Transform Infrared spectroscopy technique was used to analyze the chelated crystals. In fact, this research obtained an interesting result: comparing the spectra of pure Glycine, and Glycine with the addition of iron, both at acid pH, it was observed that the peak corresponding to the carboxyl groups present in the pure glycine, did not appear in the glycine-iron sample. Therefore, it can prove that there has been chelation between glycine and iron. To reinforce these hypothesis, a simulation was conducted using molecular dynamics techniques on the interaction between GlyFe+2, the obtained result was that for Fe+2 the interaction is always more stable with oxygen than with nitrogen, for all complexes and that formed by 3 glycines. The conclusions reached were that the crystals have a different structure if they are obtained by precipitation or by evaporation. Finally and considering a final commercialization of the products, the preparation of chelate crystals at a pilot plant scale will be carried out to develop a new iron supplements.

CA9- ENERGY DISPERSIVE X-RAY FLUORESCENCE DETERMINATION OF MINERAL ELEMENTS IN FOOD L. Herreros-Chavez1, F. Oueghlani2, A. Morales-Rubio1, M.L. Cervera1, M. de la Guardia1 1

50 Dr. Moliner St., 46100 Burjassot, Valencia (Department of Analytical Chemistry, University of Valencia), Spain. 2

Department of Biological Engineering, Institut Polytechnique Privé de l’Université Libre de Tunis. Lidia.herreros@ uv.es

Energy dispersive X-ray fluorescence (ED-XRF) has been employed for the determination of mineral elements in 15 varieties of legumes and 14 cherry samples. ED-XRF signals directly obtained from pulverized samples were modelized by using partial least squares (PLS) using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) after microwave assisted acid digestion as reference data. Models were built to predict the concentration of Al, Ca, Cu, Fe, K, Mg, P, Sr and Zn, being found quantitative data for all elements, except Al, with relative errors from 7 till 26 %. In the case of Al, the methodology proposed only provided screening data. Errors of prediction for Ca, Cu, Fe, K, Mg, P, Sr and Zn were between 0.17 till 36 %.

Cherry Bone

Legumes

Authors gratefully acknowledge the financial support of the Ministerio de Ciencia, Innovación y Universidades-Agencia Estatal de Investigación FEDER (EU) Project CTQ2016-78053-R.

CA10- POTENTIAL DIETOTHERAPEUTIC EFFECT OF QUINOA STARCH IN GLYCOGEN STORAGE DISEASE R. Selma1,2, M. Laparra2 and C.M. Haros1* 1

Grupo de Cereales, Instituto de AgroquĂmica y TecnologĂa de Alimentos (IATA-CSIC) Valencia, Spain;. 2Nutrition Precision in Cancer Unit. Madrid Institute for Advanced Studies in Food (IMDEA Food) Madrid, Spain. cmharos@iata.csic.es

Nowadays glucose homeostasis has been an important focus of research due to its physiological involvement in metabolic diseases. Glycogen storage disease (GSD) is a group of metabolic diseases characterized by a disorder in glycogen metabolism. Among the different types, the presence of hypoglycaemia is characteristic of GSD type I and type III. Facing of impossibility of obtaining glucose from glycogen, these patients are treated with raw maize at night. However, this starch cannot maintain optimal glucose levels on blood for longer. Furthermore, the lack of digestibility is usually associated to gastrointestinal problems. In this study, starch formulations from different sources were developed and compared to the current treatment. Thermal (DSC) and pasting (RVA) properties were studied and different thermal treatments were applied to increase digestibility taking into account their physical parameters. Starch hydrolysis was evaluated on in vitro digestion kinetics. In the determination of hydrolysis in uncooked starches, raw quinoa starch presented the highest hydrolysis percentage (up to 20 % more than raw maize). Its progressive and higher hydrolysis could be nutritionally advantageous for such patients. As a result of applying thermal treatments, partially gelatinized quinoa, wheat and potato showed a greater susceptibility to disrupt the crystalline structure. In spite of gelatinized quinoa and maize starches did not obtained significant differences (p < 0.05) in the glycaemic index (GI), the higher coefficient and hydrolysis slope of quinoa suggest a greater and slower enzyme activity which could result in a delay of the hypoglycaemia symptoms.

Keywords: Glucose, Glycogen storage disease, Thermal and pasting properties, Kinetics of starch hydrolysis, Quinoa starch, Gelatinized

CA11- USE OF ALCALASE ENZYME IN THE HYDROLYSIS OF ORANGE SEED PROTEINS (SIAVARAZE CITRUS SINENSIS) FOR THE PRODUCTION OF BIOACTIVE PEPTIDES WITH HIGH ANTIOXIDANT ACTIVITY Seyadeh Narges Mazloomi Kiyapey1, Leticia Mora2, Alireza Sadeghi Mahoonak1 and Fidel Toldrá2* 1

Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran.

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain. ftoldra@iata.csic.es (F. Toldrá)

Bioactive peptides are frequently obtained from the hydrolysis of proteins, which after ingestion and absorption into the body, have the ability to participate in the regulation and physiological activities of the different biological systems. These bioactive compounds are often inactive in their protein of origin but after their processing by microbial fermentation, enzymatic hydrolysis, and gastrointestinal digestion, small fragments of these proteins are released and activated to exert their function in the human body. The orange seed is largely available from the waste of the juice industries, and its defatted flour has about 26% protein and suitable amounts of minerals, including calcium and zinc; therefore, it can be used as a rich and cost-effective source for the production of proteins and peptides. In the present study, the orange seed protein concentrate was extracted, and hydrolysed using Alcalase enzyme (that is a Protease from Bacillus lichenformis) at different concentrations of 1, 1.5 and 3% and at hydrolysis times between 2 and 5 h at an optimal temperature of 55°C.The measurement of antioxidant activity (DPPH radical scavenging activity and ferric reducing activity) was done for each treatment and the treatment with the highest antioxidant activity was selected. According to the results, a significant increase (p<0.05) in the antioxidant activity was observed using an enzyme concentration of 2% and an hydrolysis time of 5h with 86.36% and 1.467 in the DPPH radical scavenging activity and ferric reducing activity, respectively. Thus, the hydrolysed protein derived from orange seed could be used in the formulation of foods as a natural additive with antioxidant ability and also as a nutraceutical.

Keywords: Antioxidant, Peptide, Alcalase, Protein, nutrition.

CA12- ACE-I INHIBITORY ACTIVITY OF ORANGE SEED PROTEINS HYDROLYZED WITH ALCALASE ENZYME Seyadeh Narges Mazloomi Kiyapey1, Leticia Mora2, Alireza Sadeghi Mahoonak1 and Fidel Toldrá2* 1

Department of Food Science & Technology, Gorgan University of Agricultural Sciences

& Natural Resources, Gorgan, Iran.2 Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain; E-mail address: ftoldra@iata.csic.es (F. Toldrá)

The orange seed is an important by-product obtained from the industry of juice production. Its defatted flour is about 26% protein and can be used as a rich and cost-effective source for the production of proteins and peptides of plant origin. Protein hydrolysis results on a mixture of peptide and amino acids that depends on the type of enzyme used as well as on the assayed conditions of time, pH and temperature. The obtained peptides could have an important role as antioxidants, antimicrobial, anticancer, antidiabetic, or antihypertensive peptides. The aim of present study was to hydrolyze orange seed proteins by Alcalase enzyme that is a protease from Bacillus lichenformis to obtain bioactive peptides showing antihypertensive capacity. Thus, the method was optimised using different enzyme concentrations from 1 to 3%, hydrolysis times between 2 and 5 h and the optimal temperature of 55°C. The measurement of AngiotensinConverting Enzyme-I (ACE-I) inhibitory activity was done for each treatment and the conditions showing the highest inhibitory activity were selected. According to the results, a significant increase in the ACE inhibitory activity (p<0.05) was observed using an enzyme concentration of 3% and a hydrolysis time of 5h (90.22%). Thus, orange seed proteins could be used as a new protein source for the production of peptides showing ACEI inhibitory activity. These peptides might be applied in different food formulations and protein-based food supplements to improve human health.

Keywords: ACE, Peptide, Alcalase, Protein, hydrolysis.

CA13- EVALUATION OF MICROBIOTA METABOLISM IN PRESENCE OF GALACTOOLIGOSACCHARIDES BY AN IN VITRO DYNAMIC FERMENTATION SYSTEM V. Blanco-Morales1*, G. Garcia-Llatas1, M. J. Yebra2, M. J. Lagarda1, A. Alegría1 1 2

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Spain Laboratory of lactic acid bacteria and probiotics. Institute of Agrochemistry and Food Technologies (IATA-CSIC), Paterna, Spain *Virginia.blanco@uv.es

Galactooligosaccharides (GOS) increase the amount of non-digestible carbohydrates available to be fermented by the microbiota [1]. Short chain fatty acids (SCFAs) are one of the main intestinal microbiota metabolites and are related with health-promoting functions in the host [1]. The objective was to evaluate the impact of GOS addition (1.8 g/100 mL) to a plant sterol-enriched (1 g/100 mL) milk-based fruit beverage on the intestinal production of SCFA and lactate. Two beverages (without (control) or with GOS addition) were digested and fermented (100 mL/day) in an in vitro dynamic system during 8 to 168h. Samples corresponding to the ascending (AC), transverse (TC) and descending colon (DC) reactors were centrifuged and 100 µL of the supernatant were diluted up to 1 mL with phosphoric acid 0.1% (v/v). After filtered, SCFA and lactate contents were determined by HPLC [3]. Both beverages shown statistically significant increments (p<0.05) in the total organic acid contents during the fermentation period in all colon stretches. The increase of them was higher in presence of GOS respect to control in TC (2.0- vs. 1.6-fold) and DC (2.8- vs. 1.5-fold). Only highest increments of acetate and butyrate in presence of GOS were observed in TC (2.3- and 3.8-fold) and DC (2.6- and 4.0-fold). The addition of GOS did not induce formation of propionate in AC, and their increments in the other two reactors were similar to control. Lactate concentrations only changed in AC, decreasing in control experiment (3-fold) and increasing in presence of GOS (1.4-fold). In conclusion, the addition of GOS into a functional beverage has the capacity to modify the intestinal microbiota metabolism, increasing concentrations of total organic acids (including acetate and butyrate, which are associated with host health benefits). Keywords: colonic fermentation, galactooligosaccharides, lactate, short chain fatty acids [1] Gibson et al. (2017), Nat. Rev. Gastroenterol. Hepatol., 14, 491-502; [2] Morrison and Preston (2016), Gut Microbes, 7, 189-200; [3] Sarmiento-Rubiano et al. (2007), Res. Microbiol., 158, 694-701. Acknowledgements: This study belongs to national project AGL2015-68006-C2-1-R, financed by the Ministerio de Economía y Competitividad (MINECO) and the Fondo Europeo de Desarrollo Regional (FEDER). Virginia Blanco-Morales holds a research contract under the project aforementioned (CPI-17-025).

CA14- A STUDY OF OBESITY IN UNIVERSITY STUDENTS C.N. Molina1, I.G. Jorge1, M.F. Rosellรณ1, M.J. Esteve 1

Faculty of Pharmacy (UV), Spain; 2 Department of nutrition and bromatology, Faculty of Pharmacy (UV), Spain maria.jose.esteve@uv.es

Food has progressed for various reasons such as industrialization and modernization, giving rise to a high availability of food for society, a very positive aspect since the lack of food today has declined in a lot of countries. The problem lies in managing them, that is, knowing how to choose to eat. Despite all the information available today about the benefits of good nutrition, many people have very bad habits influenced mainly by social, cultural and economic factors, and therefore developing health problems, such as obesity and overweight. Obesity is a chronic disease and is caused by various factors, including the behavioral factor that triggers an imbalance between intake and energy consumption. In order to analyze the obesity in our society, a survey was conducted of young university students aged between 17 and 28 years. The survey asked for eating habits and physical activity (intensity, duration and frequency of exercise). In addition, the BMI of the 118 respondents was calculated to see if they suffered from obesity, overweight or if their weight was normal or lower than normal. It was extracted that the overweight is greater in males than in women, mainly because of a higher intake than recommended. This is why it is important to promote healthy living habits, such as physical activity and a varied and balanced diet.

POSTERS (FOOD TECHNOLOGY)

T1- OBTAINING POWDER PRODUCTS FROM A FERMENTATION BROTH OF PEDIOCOCCUS ACIDILACTICI A. T. Noguerol1, M. Igual1, Z. N. Uribe-Wandurraga1, and M. J. Pagán1 1

CUINA, Grupo de Investigación e Innovación Alimentaria, Universitat Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain annome@etsiamn.upv.es

For many years, there has been a growing trend towards the consumption of food without additives or chemical preservatives. This practice could lead to the replacement of chemical preservatives for more natural ones, or a combination of different techniques to achieve the shelf life and expiration date similar to that achieved by current techniques. The aim of this study was to obtain a powder with antimicrobial capacity from a fermentation broth of Pediococcus acidilactici, stabilising by filtration and partial purification, and obtained by two techniques (freeze-drying and spray-drying). The antimicrobial effect of powders was studied against Listeria innocua as target microorganism. Significant differences were observed between samples, the sample with the highest antimicrobial activity was FDPP. The sample with the lowest antimicrobial activity was FDF. For the physicochemical properties tested a factor analysis (FA) was applied. The consideration of both factors accounted for 92.33 % of the total variability. The first factor (F1), explaining 76.62 % of the variability, was associated with colour coordinates (L*, a*, b*, h* and C*), porosity, bulk density, higroscopicity and water content values. The second factor (F2) accounted for 15.7% of the variability and it was mainly associated with solubility and water activity values. Consequently, the results of this study showed the possibility of producing biopreservatives stabilising by partial purification and obtained the powder by spray-drying or freeze-drying.

T2- PREDICTING THE OPTIMAL PANCREATINE DOSE OF MEAT PRODUCTS FOR PATIENTS WITH EXOCRINE PANCREATIC INSUFFICIENCY A. Asensio-Grau*1, J. Calvo-Lerma2, A. Heredia and A. Andrés1 1

Camino de Vera s/n, 46022 Valencia. (Universitat Politècnica de València, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo), España.

Avenida Fernando Abril Martorell, Torre 106 A (Instituto de Investigación Sanitaria La Fe) España *anasgr@upv.es

The treatment to palliate Exocrine Pancreatic Insufficiency (EPI) consists of the exogenous administration of pancreatic enzyme supplements, which allows for nutrient digestion. Nevertheless, inherent food and host factors might influence the digestibility of especially lipid. Clinical guidelines state the lack of an evidence-based method to adjust the dose, which is of upmost necessity in the clinical treatment of the disease. In this study, meat products were digested using a static in vitro digestion model under different simulated intestinal scenarios and different doses of the enzyme supplement: 0, 1000, 2000, 3000 and 4000 lipase units per gram of fat. Then lipolysis extent was determined. Results were modelled by applying dose-response models to establish the theoretical optimal dose (TOD) of the enzymatic supplement for each meat product, which allows for maximum lipolysis extent. Following, linear mixed regression models were applied to predict the TOD of additional meat products (not experimentally studied), considering the macronutrient composition and the matrix structure. The model allows for r2 of 0.85. The equation of the model can be reliably used to predict the TOD for any type of meat product. This study represents a step ahead in the refinement of pancreatic enzyme replacement therapy.

T3- ISOLATION OF PROTEOLYTICS BACTERIA FROM SEA BASS TO BE USED FOR OBTAINING ANTIOXIDANT AND ANTIMICROBIAL COMPOUNDS THROUGH ITS FERMENTATION BY-PRODUCTS A. Princep1, A. Tornos 1 FJ. Marti-Quijal1 1

Facultat de Farmàcia, Universitat de València, Avda. Vicent Andrés Estellés, s/n. Burjassot, València, Spain anprince@alumni.uv.es; tornos@alumni.uv.es

During the production and processing of fish, a great quantity of by-products is generated, which represents between 30 and 70 percent of the initial weight after the industrial process. In the case of sea bass, the main by-products are the head, viscera, spine and skin. During the past years, the fishing industry has been forced to search for a potential use of these products and give them a second use. In this way, fish by-products are being used for obtaining flours, jellies and oils. The aim of the present research is to isolate and obtain bacteria from the sea bass that can be used in the development of fermentative processes from its by-products and be able to obtain bioactive and antimicrobial compounds. To reach this goal, the process consists in isolating bacteria from the sea bass stomach, intestine and colon. The isolation was made in MRS Broth cultivation medium. A research of the enzymatic activity was made with API ZYM enzymatic kit with the aim of selecting the most proteolytic bacteria. With the selected bacteria, a growing research was made by fermenting four kinds of broths, i) by-products broths (CD), ii) meat broths (CC), iii) CD and iv) CC, these last two with a 2 % of glucose. After the experiments, a total of 30 colonies of MRS Agar where isolated, noticing a proteolytic activity in 7 of the isolated strains after the research of the enzymatic activity. Likewise, the growth range of the selected bacteria in the broths after 24h of incubation went from 0.86 log to 4.72 log. Generally, greater growth was observed in broths with 2% glucose. In future research, fermentation will be carried out in the 2% glucose CC media and 2% glucose CD media with the 7 selected bacteria. In order to study the antimicrobial and antioxidant activity and obtain bioactive compounds.

Keywords: fermentation, sea bass, by-products

T4- DEVELOPMENT OF EDIBLE WATER-SOLUBLE FILMS FOR FOOD PACKAGING A. Lorente, B. Martínez, C. Contreras, C. González-Martinez Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain. cgonza@tal.upv.es; beamara2@etsiamn.upv.es

Plastic, a highly useful and convenient material, is also one of the world‟s greatest environmental problems, yet both industry and society are still heavily reliant on its usage. Reduce, reuse and recycle have been embraced as the common approach to combat the plastic waste problem. One way to reduce plastics in the food sector could be the use of edible films, which are designed to disappear and release their contents when they are exposed to water. The aim of this work was to develop water soluble pouches containing food powders soluble in water and other liquids. To this aim, films were obtained testing 10 different edible polymers at different concentrations. Once obtained, films were evaluated in terms of thermo-sealing capacity and solubility at two temperatures (25 and 60ºC) and pH (3,5 and 7). The results showed that only four of the films exhibited the proper solubility and thermo-sealed capacity, those being sodium caseinate, potato starch, pre-gelatinize starch and corn starch based films. In these films, the solubility test were repeated, taking into account the time needed to be fully dissolved and their color properties (gloss and color) and thickness were also characterized. The results revealed that the best polymer to develop the edible water-soluble pouches was the sodium caseinate, as these films were fully dissolved within the shortest time without the appearance of agglomerates or lumps, despite the presence of a slightly yellowish color.

T5- DATA MODELING FOR PREDICTING THE OPTIMAL PANCREATINE DOSE FOR THE ADECUATE DIGESTION OF BAKERY PRODUCTS IN PATIENTS WITH EXOCRINE PANCREATIN INSUFFICIENCY C. Paz-Yépez*1, J. Calvo-Lerma2, A. Heredia and A. Andrés1 1

Camino de Vera s/n, 46022 Valencia. (Universitat Politècnica de València, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo), España.

Avenida Fernando Abril Martorell, Torre 106 A (Instituto de Investigación Sanitaria La Fe) España *cpazyepez@gmail.com

The treatment of patients with Exocrine Pancreatic Insufficiency (EPI) is performed by using enzyme replacement therapy. Nevertheless food related factors as well as certain variables of the digestive tract, might influence the digestibility of nutrients. A static In vitro digestion model was set up, and bakery products were digested under simulated intestinal conditions of patients with EPI and different pancreatic enzymatic supplement: 0, 1000, 2000, 3000 and 4000 lipase units per gram of fat. Lipolysis extent was determined at the end of the simulated digestion. These results were modelled to establish the theoretical optimal dose (TOD). This previous work generated a dose-response model specific for each bakery product, which allowed estimating the TOD. In this work we have correlate the assigned TOD (that maximise lipolysis) with some food characteristics, concretely macronutrients composition and structure. The aim of the present study was to establish a predictive equation as well as the corresponding parameters obtained using a linear mixed regression model. This model allows for the calculation of the TOD as a function of macronutrients variable, the interaction between nutrients (CH:fat and protein:fat) and the type of structure (soft or hard ). With the experimental results and data modelling, we have develop a new predictive model to assign a TOD for foods from bakery products based on their nutritional composition and matrix structure.

Keywords: Bakery; exocrine pancreatic insufficiency; in vitro digestion; lipolysis extent, TOD.

T6- EFFECT OF PROCESSING TIME ON THE LIPID OXIDATION IN SPANISH DRYCURED HAM Chengliang Li, Leticia Mora, Fidel Toldrá* Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain Corresponding author. E-mail address: ftoldra@iata.csic.es (F. Toldrá).

The production of dry-cured ham involves numerous pro-oxidative factors such as an extensive salting, dehydration, and other relevant process conditions. For the moment, it is not known if longer processing times could signiﬁcantly affect the oxidative state of the ham. In this study, dry-cured ham samples (M. biceps femoris) from five different lengths of the ripening-drying stage (9, 12, 15, 18 and 24 months) were analysed to determine their lipid oxidation (TBARS), moisture and salt content. Results showed that TBARS value in B. femoris increased significantly with the time of ripening-drying (P < 0.05), while moisture content in B. femoris was observed to be remarkably decreased up to 24 months of ripening-drying (P < 0.05). In addition, salt content in B. femoris (mg/g of muscle) showed a significant increase during the time of curing (P < 0.001) probably due to the loss of humidity occurred in this period and further migration from Semimembranosus muscle. Pearson correlation analysis further revealed that TBARS value was positively correlated with salt content in B. femoris (r = 0.96, P < 0.01, respectively). The knowledge obtained from this study provides necessary information for a better understanding of oxidative phenomena occurred during the processing of dry-cured ham.

Keywords: Spanish dry-cured ham; processing time; lipid oxidation; salt content; drying.

T7- BACTEROIDES UNIFORMIS CECT 7771 COMBINED WITH FIBER-ENRICHED DIET AMELIORATES METABOLIC AND IMMUNE ALTERATIONS IN DIETINDUCED OBESE MICE C. Bullich Vilarrubias 1, M. Romaní Pérez 2, I. López Almela 2, I. Campillo 2, E.M. Gómez del Pulgar 2, A. Benítez Páez 2 and Y. Sanz 2 1

University of Utrecht, Utrecht, The Netherlands; 2 Instituto de Agroquímica y Tecnología de los Alimentos (IATA), National Research Council (CSIC), Spain clarabullich@gmail.com

Obesity is considered a major health challenge worldwide due to its high prevalence and associated comorbidities. Diet-induced alteration of gut microbiota composition (dysbiosis) contributes to the development of obesity. Previously, our group has demonstrated that oral administration of the bacterial strain Bacteroides uniformis CECT 7771 ameliorates intestinal immune disruption and metabolic dysfunction in diet-induced obese (DIO) mice; however, the underlying mechanisms of action remain to be elucidated. Therefore, we have examined the mode of action of B. uniformis CECT 7771, alone or combined with a dietary fiber, to assess nutritional strategies to increase its effectiveness on the prevention of obesity at a reduced dose. Mice were fed with control diet or high-fat high-sugar diet (HFHSD). The latter received either a daily dose of B. uniformis CECT 7771 by oral gavage, the HFHSD enriched with wheat bran extract (WBE), or the Bacteroides combined with WBE. The combination of B. uniformis CECT 7771 and the WBE-enriched HFHSD was effective in reducing body weight gain and adiposity in DIO mice. Regarding energy metabolism, both components had an interaction effect on expression of thermogenic genes, together with a trend towards a lower increase in expression of β-oxidation-related enzymes. Regarding intestinal immunity, the reduced expression of occludin in ileon of DIO mice was restored in the group combining the Bacteroides and WBE, suggesting an improvement of the gut barrier integrity. Additionally, immune cells involved in the regulation of gut barrier function were also restored in the same experimental group. Overall, B. uniformis CECT 7771 seems to increase its effectiveness in combination with WBEenriched diet. These effects include restoring energy balance, the intestinal barrier and immune functions. Therefore, using B. uniformis CECT 7771 combined with WBE fiber as a dietary strategy targeting gut microbiota may be an effective tool to ameliorate the metabolic phenotype of obesity.

T8- CHILLING INJURY IN MANDARIN FRUIT: INVOLVEMENT OF CAROTENOIDS, VITAMIN C AND ANTIOXIDANT CAPACITY F. Rey, M.J. Rodrigo & L. Zacarías Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain floreyrob@iata.csic.es Chilling injury (CI) is a postharvest disorder occurring at low non-freezing temperatures and is commonly observed in fruit of many species of citrus. CI symptoms usually manifest as pitting and staining in the peel that depreciates its commercial quality. Sensitivity to CI is highly influenced by environmental and genetic factors, and within a species there is great variation among cultivars. Alterations in the cell membrane has been described as a first response to CI, being oxidative stress and the burst in reactive oxygen species (ROS) a secondary response related to the initiation of chilling damage. Vitamin C and carotenoids are major compounds found in citrus fruit that may play important roles conferring protection against CI. The objective of this work was to study the relationship of CI with carotenoid content and composition, vitamin C content and in vitro antioxidant capacity in four mandarin cultivars with different CI sensitivity (Fortune, Nova, Clemenules and Nadorcott). Sensitivity to CI was high in Fortune, medium in Nova and Clemenules, and low in Nadorcott. Total carotenoid content was as follows: Nadorcott > Nova > Fortune > Clemenules, and therefore no direct relation to CI could be made. However, higher accumulation of β-cryptoxanthin was observed in the peel of cultivars with higher tolerance, envisaging a potential role of this β,β-xanthophyll in the tolerance to CI. Analysis of Vitamin C content in the peel revealed a close correlation with the evolution of total antioxidant capacity (DPPH and FRAP methods) but not with the resistance to CI. By contrast, SOAC analysis, an in vitro antioxidant assay that specifically determines the Singlet Oxygen Absorption Capacity, followed the same pattern as total carotenoid content, indicating that is a better assay to determine the contribution of carotenoids to the antioxidant capacity of a plant tissue, such as fruit peel.

T9- EXTRACTION OF BIOACTIVE COMPOUNDS FROM FISH BY-PRODUCTS ASSISTED BY PULSED ELECTRIC FIELDS F.J. Marti-Quijal1, A.Tornos1, A. Princep1, M.J. Ruiz1, F.J. Barba1 1

Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy, University of Valencia, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, València, Spain. francisco.j.marti@uv.es

Around 11 million tons of fish (including aquaculture) are produced in Europe. However, only 50% of this biomass is used for human consumption, rejecting a large amount of protein-rich byproducts that end up being used for animal feed or directly discarded. Food supplements are also made from fish, however they are carried out with conventional methods that can reduce both their quality and their activity. In this sense, non-conventional extraction technologies are taking great relevance, since they allow a better extraction of compounds, being more respectful with the environment. Therefore, the aim of this work is to determine the influence of Pulsed Electric Fields technology in the extraction of bioactive compounds from fish by-products. To this purpose, sea bass by-products were used (fish tails), and the total protein content of the extracts were analyzed. The results obtained demonstrated that the technology of Pulsed Electric Fields, which uses electrical discharges in the form of pulses to open pores in cell membranes, can increase the extraction of proteins at 100 kJ/kg of specific energy and 3 kV/cm of voltage, respect to the conventional methods.

Acknowledgements: The authors would like to acknowledge the EU Commission for the funds provided by the BBI-JU through the H2020 Project AQUABIOPROFIT “Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements” (Grant Agreement no. 790956).

T10- QUINOA AS BREAD-MAKING INGREDIENT: RHEOLOGICAL CHARACTERISTICS, THERMAL PROPERTIES AND BREAD QUALITY J. Ballester-Sánchez, M.T. Fernández-Espinar and C.M. Haros* Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) Valencia, Spain *cmharos@iata.csic.es

The increasing interest in quinoa in Europe has generated a large number of studies with this seed as a partial substitute for refined wheat flour in bakery products as a strategy to improve their nutritional value. However, the wide genetic diversity of this seed offers very different compositions in different varieties, which would lead to different technological behaviours in the breadmaking process. The main aim of this study was to analyse how the inclusion of 25% of three varieties of quinoa that are widely available commercially in Europe affect rheological and thermal behaviour. The changes in the thermal and pasting properties of the bread doughs that included whole quinoa flour led to the development of baked products with different physicochemical and textural properties. However, replacement of 25% of the wheat flour with whole quinoa flour produced only a slight decrease in the technological quality of the products. A significant increase (p<0.05) in the nutritional value in comparison with a wheat product, together with the overall consumer acceptance of the products that were developed, was conclusive for proposing replacement with quinoa flour as a strategy for nutritional improvement in the manufacture of bakery products.

T11- A COMPARATIVE ANALYSIS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN FLESH OF SELECTED MANDARIN CULTIVARS Zacarías1, D. Scuderi2, P. Aleza3, M.J Rodrigo1 & L. Zacarías1 1

Departament of Food Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain.

Dipartimento de Scienza Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Palermo, Italy. 3

Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain jaizagar@iata.csic.es

Mandarins are currently highly appreciated by the consumers for their organoleptic and nutritional quality. The market and consumers are demanding new mandarin cultivars in order to expand the period of fresh-fruit consumption (later-harvesting cultivars). Selection of new mandarin cultivars with improved fruit quality, as easy peeling, seedless, good colour and appearance, late harvesting and long shelf-life is becoming an important challenge for many Citrus producing countries. The aim of this work has been evaluate key quality parameters, as total carotenoid content, ascorbic acid, total antioxidant activity and provitamin A capacity in the flesh of fruits of selected late-harvesting mandarin cultivars. We have selected three traditional hybrids such as Murcott, Ortanique and Nova, compared with three recently developed and commercialized hybrids: Nadorcott, Tango and Orri, and three triploid mandarins: Safor, Garbi and Alborea. The highest total carotenoid content was detected in Nadorcott and Murcott, as well as that of β-cryptoxanthin and retinol equivalents. Furthermore, the highest content in ascorbic acid was detected in Nova. A comprehensive analysis of the results indicates a relative strong correlation between the ascorbic acid content and the scavenging free radical capacity in the mandarin pulp (determined by DPPH and FRAP methods). Nevertheless, no correlation was observed between total carotenoids or β-cryptoxanthin content and the antioxidant activity.

T12- BREAD ENRICHED WITH AMARANTH (AMARANTHUS CAUDATUS), QUINOA (CHENOPODIUM QUINOA WILLD.), AND CHIA (SALVIA HISPANICA L.): A NUTRITIONAL, TECHNOLOGICAL AND SENSORIAL EVALUATION K.C. Miranda1,2*, C.M. Haros2 1

Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food 2

Technology (IATA-CSIC) Spain; Cdla. Universitaria Salvador Allende Malecón del Salado entre Av. Delta y Av. Kennedy (University of Guayaquil) Ecuador

*cmaros@iata.csic.es

Today, bread is one of the most widely eaten foods in the world. Due to constant technological innovations in the baker sector to increase the nutritional value without affecting its technological and sensory characteristics have been applied pseudocereal and oilseeds with high nutritional and functional properties. In that sense, the main objective of this research was found the better formulation bread where the properties of quinoa, amaranth and chia from Ecuador, could be exploited for improve the nutritional characteristics of wheat bread without affecting the technological quality and with high acceptability by the consumers. A factorial design 33 was used in order to optimize the bread formulation. The independent factors were: whole chia flour X1 (three levels: 0, 10, 20 % in flour basis), quinoa flour X2 (three levels: 0, 20, 40% in flour basis) and amaranth flour X3 (three levels: 0, 20, 40% in flour basis). Their effect and interaction were studied through the response surface methodology (RSM) to optimize the bread formulations on the nutritional (as proteins, ash, lipids, calories values), technological (loaf specific volume, crumb hardness and color), and sensory characteristics. The optimum formulation with the highest nutritional, technological and sensory characteristics was the blend made with 10, 4 and 20% of chia, quinoa and amaranth, respectively. Results showed a significance increase in protein (16.0±0.2 % in dry matter, d.m.), ash (2.6±0.4% d.m.), lipids (3.40±0.04% d.m.), crumb firmness (1.9±0.03 N), comparing to wheat bread. It was shown a slight increase in caloric value from (248±3 to 259±3 kcal/100g d.m), taking account the high lipid amounts present in raw materials. The loaf specific volume shown a slight decrease comparing to the bread as expected in formulations with raw materials gluten-free with high fibre amount as pseudocereals and oilseeds. The optimized formula presented high overall acceptability similar to control bread (p<0.05).

T13- EFFECT OF THE TYPE AND DEGREE OF ALCALINIZATION OF COCOA POWDER IN THE PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF CAKES M.Puchol1,2, E.Perez1, C. Palomares2, J.M.Barat1 1

Polytechnic University of Valencia. Food Technology department, Doctoral Student. Camino de Vera s/n 46022, Valencia, Spain; 2 Olam Food ingredients, Cheste, Spain. marpucmi@alumni.upv.es

Cocoa powder is one of the main ingredients in the formulation of a wide range of food products, such as confectionery products. In the process to obtain cocoa powder from cocoa beans several processes have a big impact on the resulting cocoa powder properties. Among these processes, it highlights the alkalization, which aims to reduce the bitterness of cocoa, improves its solubility and develops color. Alkalization can be carried out at various points in the process (nib or cake), at various levels of intensity (low, medium and strong) and with different alkaline solutions, giving rise to products with different colors, aromatic intensities or physical-chemical properties. The objective of this work is to evaluate the impact of the type of alkalization (nib alkalization vs cake alkalization), the type of salt (K2CO3, HCO3- and KOH) and its concentration (medium (3%) and strong (6%)), on the physical-chemical and sensory properties of sponge cakes containing these cocoa powders in its formulation. The results of this work show that the three variables have an impact on the color and rheology of the dough, as well as on the color and texture of the sponge cake. Despite these differences, at a sensory level, all cakes were accepted by consumers and acceptance differences based on the degree of alkalization and the type of salt were minimal. These data indicate that in sponge cakes the type of cocoa powder used is not a factor that conditions the acceptance of the product by consumers.

KEY WORDS: sponge cake; cocoa powder; alkalization; nib; cake;

T14- ELABORATION OF PHYSICAL-CHEMICAL AND SENSORY CHARACTERIZATION OF CHOCOLATES MADE FROM RECONSTITUTED COCOA LIQUOR M.Puchol1,2, E.Perez1, C. Palomares2, J.M.Barat1 1

Polytechnic University of Valencia. Food Technology department, Doctoral Student. Camino de Vera s/n 46022, Valencia, Spain; 2 Olam Food ingredients, Cheste, Spain. marpucmi@alumni.upv.es

From the cocoa beans three product are obtained: cocoa powder, cocoa liquor and cocoa butter. All these products are used to produce a value product: chocolate. The chocolate recipe is traditionally made by mixing, refining and conching of cocoa liquor, cocoa butter and sugar. Nowadays, the chocolate with high amount of cocoa content is increasing in demand. To increase the cocoa content, cocoa powder is added in different percentages. In India, there is local growth of cocoa beans, but not enough to satisfy local demand. When they want to import cocoa products from ASEAN countries, they find duties of 30% for cocoa liquor, but of 0% for their two different constituents: cocoa butter and cocoa powder. Hence it is cheaper to import butter and powder from these countries and then recombine them. In this line the objective of this project is to formulate a chocolate from reconstituted cocoa liquor and compare its physical-chemical and sensory properties with those of a traditionally prepared. It is also objective of this work to determine how the percentage of cocoa solids added to the recipe (30-50%) affects those properties. The results show that for the same percentage of cocoa, chocolates formulated from butter and powder have lower viscosity and hardness, slightly lower total polyphenols content and antioxidant capacity, but the same color and similar sensory acceptance (slightly bitter the chocolate made with cocoa liquor). On the other hand, it has been proven that the percentage of cocoa affects the color of the samples, the viscosity and texture, and the sensory acceptance. These results suggest that the reconstitution of cocoa liquor from its main ingredients could be a possibility for the chocolate industry, and that the percentage of cocoa should be adjusted to the preferences of consumers.

Keywords: Chocolate, cocoa liquor, cocoa butter, cocoa powder.

T15- INFLUENCE OF FREE AND ENCAPSULATED ESSENTIAL OILS ON SHELF LIFE OF FISH AND MEAT BURGERS N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain. napego1@upvnet.upv.es

The use of natural antimicrobials is interesting due to the increased consumer awareness on the aspects of food quality and safety. The application of essential oils components (EOCs) as food preservative is limited by their high volatility and reactivity. Encapsulation of bioactive compounds has become an efficient approach to reduce their volatility and preventing the interactions with food components. This study evaluated the effect of incorporating free and encapsulated EOCs on the quality and shelf life of burgers. The EOCs were encapsulated in mesoporous silica microparticles. Five batches of burgers were prepared, corresponding to control samples, samples with free eugenol or thymol in 1.5% (v/w) and samples with encapsulated EOCs in equivalent concentration. The burgers were stored at 4 ºC and physicochemical

(pH,

NaCl

content

and

thiobarbituric

acid

index)

and

microbiological

(Enterobacteriaceae and mesophilic) analyses were carried out for 24 days. Besides, a sensory analysis of the cooked samples at day 0 was conducted. The results showed the effectiveness of the EOCs, in the free or encapsulated form, to completely inhibit the growth of the native flora, except for mesophilic in meat burgers in which a reduction of 2-3 log was observed. The influence of the EOCs incorporation on the physico-chemical parameters was not significant. Finally, the sensory evaluation showed that both free and encapsulated EOCs had a negative impact on burgers attributes. The encapsulation process did not avoid the release of the EOCs, and therefore, future studies should be conducted to optimize this technique for masking the impact on the sensory properties of food products.

Keywords: burgers, natural antimicrobials, encapsulation, mesoporous silica particles, shelf life.

T16- EFFECT OF FILTRATION THROUGH PARTICLES FUNCTIONALIZED WITH ANTIMICROBIAL COMPOUNDS ON THE QUALITY AND SHELF LIFE OF APPLE JUICE N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain. napego1@upvnet.upv.es

The objective of this work was the evaluation of a filtration system composed of a bed of silica microparticles functionalized with essential oil components (EOCs), as a non-thermal preservation method for apple juice. First, the EOCs vanillin and eugenol were immobilized on the surface of commercial silica micropartices with a mean size of 50 µm. After supports‟ preparation and characterization, different filtration assays were carried out to establish the capability of the filtering materials to cold-pasteurize the juice. The influence of the filtration process on microbiological and physico-chemical properties of the treated juice was evaluated. In addition, the presence of free EOCs on the food matrix was analyzed to assess the potential release of the immobilized molecules after filtration. Filtering the juice through the EOCfunctionalized supports resulted in a total removal of the native microbial load of the beverage. Besides, the treated juice was microbiologically stable throughout the study resulting a shelf life longer than 120 days in refrigeration. Regarding the physico-chemical properties, some characteristic of the juice were affected after filtering with vanillin-functionalized support by partial release of the molecule, whereas the use of immobilized eugenol preserved the properties, except in terms of color. The results showed the capability of the filtering materials to coldpasteurize fresh fruit juices, although the immobilization procedure should be optimized before the application of the filtration system in the food industry.

Keywords: essential oils, immobilization, filtration, silica microparticles, juice.

T17- MICROALGAE FOR BREADSTICK ENRICHMENT: MINERAL CONTENT AND COLOR EVALUATION Z. N. Uribe-Wandurraga1, M. Igual1, A. T. Noguerol1, P. García-Segovia1, and J. MartínezMonzó1 1

CUINA, Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnología de

Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain zaiurwan@doctor.upv.es

Microalgae are an enormous biological resource, representing one of the most promising sources for the development of new food products and applications. Hence, they can be used to increase the nutritional and technological value of food products, due to their well-balanced chemical composition. The aim of this work was to evaluate the effect of two microalgae biomass (Arthrospira platensis and Chlorella vulgaris) on water, ash and mineral content, and optical properties of enrichment breadsticks. One biomass level 1.5% (w/w) were tested for each microalga, and compared to the control sample. All breadsticks presented water content values without significant differences (p>0.05), which is typical for this type of dried foods. No significant changes (p > 0.05) were observed on the breadsticks ash content upon microalgae addition. Breadstick enrichment with Chlorella or Spirulina were more stable in color terms during shelf time (15 days). The addition of microalgae implies a significant increase (p<0.05) in iron (Fe) and selenium (Se), without significant differences (p>0.05) between Spirulina and Chlorella. This fact is an important benefit of the breadstick enrichment with microalgae since one of the most important minerals in human nutrition is iron according to FAO. Besides, in accord with this directive and the Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on food, breadsticks enrichment with Chlorella or Spirulina are a food “High in iron”. As the same way, breadsticks enriched with Chlorella or Spirulina can be considered as high in selenium food.

T18- OPTIMIZING THE EXTRACTION OF OIL FROM TIGER NUT BY-PRODUCTS P.E.S. Munekata1, J.M. Lorenzo1, C. Pérez-Santaescolastica1, A. Cilla2, F.J. Barba2* 1

Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense 2

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences,

Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain francisco.barba@uv.es

Oil from tiger nuts (Cyperus esculentus) has attracted a considerable interest due to their fatty acid profile with oleic acid as predominant one and its high content of linoleic acid, thus having a great potential in food, pharmaceutical and cosmetic industries. The aim of the present study was to evaluate the impact of time (up to 240 min), temperature (room vs 40 °C) and particle size (whole particles vs 600 μm) in the recovery of oil from tiger nut by-products using hexane as solvent. Firstly, extraction time at room temperature was optimized. Then, the impact of temperature and particle size were assessed. In addition, Soxhlet method was performed in order to evaluate the oil yield of tiger nut by-products. The oil extraction yield displayed a timedependent effect wherein the oil recovered was improved from 27.03 ± 1.69% to 74.37 ± 2.02% for 1 and 240 min of extraction, respectively. Once the extraction time was defined (240 min), two extraction conditions were applied to tiger nuts residues: at 40 °C with whole particles and at 40 °C with particles up to 600 μm. The increase in extraction temperature to 40 °C (240 min and particles of all sizes) improved the oil recovery to 87.13 ± 1.07%. Moreover, carrying out the extraction at 40 °C with particles up to 600 μm displayed the same oil extraction yield as obtained for Soxhlet method, which indicate the maximum oil recovery (26.00 ± 0.01 g/100 g dw). Therefore, the extraction time, temperature and particle size are important variables to improve the extraction of tiger nut oil wherein the optimum extraction condition to recover tiger nut residue oil is at 40 °C with particle size up to 600 μm for 240 min with hexane. Acknowledgements This work was supported by the project GV/2018/040 “Implementación y optimización de procesos innovadores para la valorización de los subproductos obtenidos a partir del proceso de elaboración de la horchata” for emerging research groups from the Generalitat Valenciana. The authors would like to thank Regulatory Council D.O. Tiger nut of Valencia (Valencia, Spain) for providing “horchata” by-products.

T19- TIGER NUTS BY-PRODUCST AS SOURCE OF LIPOPHILIC COMPOUNDS AND ITS RELATIONSHIP AGAINST INFLAMMATORY RESPONSE A. Cilla1, P.E.S. Munekata2, J.M. Lorenzo1, C. Pérez-Santaescolastica1, F.J. Barba2 1

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences,

Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain 2

Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense francisco.barba@uv.es

Tiger nuts (Cyperus esculentus) are the main ingredient of “horchata de chufa”, a traditional Valencian beverage. Although “horchata de chufa” is an important source of nutrients, a relevant portion of high-value compounds is lost in the by-products that could be explored as natural source of bioactive compounds, for instance polyphenols and carotenoids. The present study aimed to evaluate the anti-inflammatory potential of the oil extracted from tiger nuts residues by selected techniques: conventional solvent extraction by ANKOM or Folch procedure both with Carbowax® as solvent and supercritical CO2 (SC-CO2) in the range of pressure of 10-40 MPa. The evaluation of tiger nut oil anti-inflammatory activity (10, 30, 50, and 100 μg/mL) was carried out with the RAW 264.7 cell line (macrophages) using lipopolysaccharide (100 ng/mL) to induce NO2- (indicator of inflammatory response) release after 48 h of incubation by the Griess reaction. The results indicated that NO2- production was not influenced by tiger nuts oil in response to lipopolysaccharide stimulation, regardless of tiger nut oil concentration, extraction method and pressure during SC-CO2 extraction. This outcome could be explained by the polarity of extracted compounds. In addition, Carbowax® did not influence the production of NO2-. Therefore, lipophilic compounds from tiger nuts residues in the range of concentration (10-100 μg/mL) evaluated in the present study were not associated with anti-inflammatory response mediated by NO2-. Acknowledgments: This work was supported by the project GV/2018/040 “Implementación y optimización de procesos innovadores para la valorización de los subproductos obtenidos a partir del proceso de elaboración de la horchata” for emerging research groups from the Generalitat Valenciana. The authors would like to thank Regulatory Council D.O. Tiger nut of Valencia (Valencia, Spain) for providing “horchata” by-products.

POSTERS (FOOD SAFETY)

S1- AFLATOXINS EXPOSURE: HAIR AS A NEW MATRIX TO PERFORM LONGTERM STUDIES A. Narváez 1, Y. Rodríguez - Carrasco 2, A. Ritieni1 1

Via D. Montesano, 49 - 80131 Napoli (Università di Napoli Federico II, Department of Pharmacy) 2

Italy; Av/ Vicent A. Estellés, s/n, 46100, Burjassot, Valencia (University of Valencia, Department of Food Chemistry and Toxicology) Spain 1

alnarsi@alumni.uv.es; 2yelko.rodriguez@uv.es

Aflatoxins are toxic secondary metabolites produced by some of Aspergillus species. These toxins contaminate many staple foods such as cereals, dried fruits or species. Aflatoxins are absorbed from the gastrointestinal tract and metabolized in the liver by cytochrome P450 enzyme system (type I) and other enzymatic complexes (type II). The traditional way to assess the exposure includes food habits questionnaires alongside laboratory analysis. However, this may not be accurate and measurement of biomarkers in human samples from plasma and urine has emerged as an alternative. Current biomarkers (AFB-N7-guanine and AFB1-albumin adduct) are useful to assess short-to-medium term exposure. Recently, hair analysis has been proposed as a suitable method for long-term exposure assessment. It has also been reported that melanin is able to retain AFB1 and other interactions are expected between toxins and keratinized matrices. Nonetheless, there is scarce literature regarding aflatoxins detection in human hair being both the sample preparation procedure and the analytical methods the main bottleneck. Hence, this work provides an overview of aflatoxins biomarkers. To date, the potential use of human hair to assess long-term exposure studies remain unexplored and should be studied further.

Keywords: Aflatoxins; biomarkers; hair analysis; long-term exposure Acknowledgments The authors are grateful to the Italian Ministry of University and Research “Programma Operativo Ricerca e Innovazione 2014-2020 (PONRI 2014-2020)” for the financial support. References Mupunga I, Izaaks CD, Shai LJ, Katerere DR. Aflatoxin biomarkers in hair may facilitate longterm exposure studies. J Appl Toxicol. 2017;37(4):395–9. Vidal A, Mengelers M, Yang S, De Saeger S, De Boevre M. Mycotoxin Biomarkers of Exposure: A Comprehensive Review. Compr Rev Food Sci Food Saf. 2018;17(5):1127–55.

S2- OCCURRENCE OF ENNIATINS IN FRESH FORAGE INTENDED FOR SILAGE PRODUCTION IN TUNISIA A. Mannai*1,2, S. Oueslati3, H. Ben Salem1, C. Juan4 1

Laboratory of Animal and Forage Productions, National Institute of Agronomic Research of Tunisia (INRAT), street Hédi Karray, 2049 Ariana, Tunisia 2 National Institute of agronomy of Tunisia (INAT), University of Carthage, 43 Street Charles Nicolle, Tunis 1082, Tunisia. 3 Laboratory of Materials, Molecules and Applications. Preparatory Institute for Scientific and Technical Studies. BP 51 La Marsa 2070, Tunisia 4 Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot-Valencia, Spain. *mannaiamal1991@gmail.com Forage ensiling is a common practice targeting the conservation and therefore the delayed use of fodder biomass in livestock feeding. In Tunisia like in many other countries, forage silage is mainly distributed to dairy cattle that require quality feeds and balanced diets to express their potential milk production. Contaminated forage with toxigenic fungi and subsequent mycotoxins could be induced by inappropriate storage conditions compromising in this case milk production and safety. The objective of the present study was to evaluate the presence of four different Enniatins (ENA, ENA1, ENB, ENB1), in a set of 33 different grass silage samples (including oat, wheat and barley crops) obtained from different geographical areas in the Northern Tunisia. Analyzed mycotoxins were extracted with a solution of C2H3N/H2O/CH3COOH (79:20:1, v/v/v) and determinated with liquid chromatography coupled to a triple quadrupole mass spectrometry (LC-MS/MS). ENs presence was recorded in 17 samples (51%) with levels from 0.12 and 2.92 µg/kg. ENB was the most frequently detected (39%). It was also observed that 3 samples (9%) contained ENB1 and only one sample (3%) ENA1. Maximum-recorded amounts were 2.92 µg/kg, 0.86 µg/kg and 0.48 µg/kg for ENB, ENB1 and ENA1, respectively. However, ENA was not detected in all of the analyzed samples. Co-occurrence of ENs was detected only in five analyzed samples: two contaminated by ENB and ENB1, and three samples containing ENA1, ENB and ENB1 simultaneously. As a first ever report on the determination of ENs in fresh green forage, the results indicate that ENs are produced under anaerobic condition during the process of silage. Our findings are contributing to a better knowledge on their presence at the pre-harvest stage of the silage production. Keywords: Enniatins, Green forage, animal feed, HPLC. Acknowledgments: AGL2016-77610-R.

S3- EVALUATION OF THE ANTIVIRAL ACTIVITY OF ALLYL ISOTHIOCYANATE AND ITS POTENTIAL APPLICATION IN FOOD A.M. Pérez1, I. Falcó2, M.J. Fabra2, G. Sánchez2, 1

Master in Food Quality and Safety. University of Valencia.

Department of Preservation and Food Safety Technologies, IATA-CSIC. Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. apea6@alumni.uv.es

Currently, the increase of foodborne outbreaks due to enteric viruses represents a public health problem. Due to the growing demand from the consumers for more natural, healthy and safety foods, researchers and the food industry are interested in the use of phytochemicals, especially natural extracts to be applied in food as an alternative to the current methods used by the food industry. In this work, the antiviral activity of allyl isothiocyanate (AITC), an extract from yellow mustard (Brassica Juncea), was evaluated against murine norovirus (MNV) and hepatitis A virus (HAV), at different temperatures (10, 25 and 37ºC), exposure times (2 and 16 h) and concentrations (0.1 and 0.5%). Reductions were observed for both viruses, decreasing viral titers by more than 3 logs at 37ºC and at 25ºC for MNV. Additionally, two different applications of AITC were evaluated: 1) as a natural sanitizer on vegetal surfaces and 2) applied as edible coatings in berries. Viruses were inoculated in lettuce and spinach surfaces and treated with AITC (0.1% and 0.5%) for 15 and 30 min. None of the evaluated conditions decreased the infectivity of the viruses, most likely due to the AITC volatility. When AITC was incorporated to a persium gum matrix and applied as a coating in blueberries, reductions of 2 log were observed for MNV.

S4- SYNERGISTIC EFFECTS OF GREEN TEA EXTRACT AND TEMPERATURE FOR THE INACTIVATION OF HUMAN NOROVIRUS Azahara Díaz, Irene Falcó1, Gloria Sánchez1 1

Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain azahara.aza.dr5@gmail.com

Currently there is a huge diversity of pathogenic viruses that can be transmitted by food, among them hepatitis A virus (HAV) and human norovirus (HuNoV), being the source of enteric hepatitis and gastroenteritis, respectively. Due to the high resistance of these viruses to the traditional food preservation processes, multiple studies about the virucide capacity of natural compounds are being carried out. Therefore, in this work the synergistic effect of aged green tea extract (aged-GTE) and pasteurization was evaluated against murine norovirus (MNV), a NoV surrogate, by cell-culture methods. The results obtained for solutions of saline phosphate buffer (PBS) and aged-GTE at 63ºC and 50ºC during 30 minutes proved that aged-GTE reduced MNV infectivity to undetectable levels; also showed that the infectivity was reduced by 1.54 log for the same solutions but at 40ºC during 30 minutes. Furthermore, the effects of aged-GTE were also evaluated on HuNoV GI suspensions by an in situ capture-RT-qPCR method, suggesting that HuNoV are very sensitive to aged-GTE. Finally, aged-GTE at 5 mg/mL was applied on model foods (e.g. beet juice, pumpkin juice and apple juice) showing significant reductions on the infectivity of MNV. The results show a great potential of GTE as a suitable natural option for therapeutic and preventive strategies for foodborne viral diseases.

S5- LACTIC ACID BACTERIA: A BROAD SPECTRUM OF BIOLOGICAL ACTIVITIES C. Luz, T. Raquel, T. M. Nazareth, J. Quiles, J. MaĂąes, G. Meca Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain. Carlos.Luz@uv.es

This work aimed to evaluate the antifungal activity and ability of selected lactic acid bacteria (LAB) to employed as novel application of biopreservation of food and feed and as reduction mycotoxins method in food. 27 strains of LAB obtained from the Spanish Type Culture Collection (CECT) were used to ferment different foodstuff and mediums, as wheat sourdough, milk whey, MRS broth. After, antifungal activity study of fermented media in solid and liquid medium was then performed against a group of thirty toxigenic fungi belonging to the genus Fusarium, Penicillium and Aspergillus. Each of the fermented media were used for the biopreservation of foods commonly contaminated with toxigenic fungi. On the one hand, sourdough and milk whey fermented were employed to improve shelf life bread inoculated with Penicillium spp. On the other hand, MRS broth medium fermented were used to development of biocontrol product for corn and corn ears against A. flavus and F. graminearum. Also, studied the capacity of different cultures of LAB to degrade OTA present in MRS broth and during gastrointestinal digestion. The breads elaborated with sourdough fermented and milk whey fermented by LAB evidenced an improvement of the shelf life of 2 and 8 days respectively. After corn and corn ears conservation, the treatment with MRS fermented showed a reduction of 73100% in the production of toxins compared to the control. The result of reduction OTA study, showed the LAB proteolytic ability to degrade OTA in MRS medium and during the in vitro gastrointestinal digestion in a range of 30â&#x20AC;&#x201C;99% and 97.4% respectively. Therefore, lactic acid bacteria assessed in this study could be considered promising alternative in the inhibition of toxigenic fungi, and as a substitute of synthetic compounds in food preservation.

Keywords: Biopreservation, lactic acid bacteria, toxigenic fungi, shelf life.

S6- DEVELOPMENT OF A DIRECT IMMUNOASSAY FOR OCHRATOXIN A QUANTIFICATION IN WINE AND GRAPE JUICE SAMPLES D. López-Puertollano,1 C. Agulló,1 J.V. Mercader,2 A. Abad-Somovilla,1 A. Abad-Fuentes2 1 2

Department of Organic Chemistry, University of Valencia, Valencia, Spain

Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Valencia, Spain Contact email: antonio.abad@uv.es, aabad@iata.csic.es Web: http://www.haptensantibodies.com/en/

Ochratoxin A (OTA), the main mycotoxin secreted by Aspergillus and Penicillium moulds, can be found in different foodstuffs such as coffee, rice, beer or wine.1 It is a strong carcinogen for rodents and it was classified into group 2B (possible human carcinogen) in 1993 by the International Agency for Research on Cancer (IARC). Among the analytical techniques employed nowadays for OTA detection, the enzyme-linked immunosorbent assay2 (ELISA) is one of the most popular methods because of its simplicity, rapidity, and high throughput. Herein, we describe the development of a novel heterologous direct competitive ELISA to the rapid quantification of OTA in grape wine and grape juice. A monoclonal antibody was generated using the classical approach for the preparation of OTA immunogens, that is, OTA was covalently coupled to BSA by the native carboxylic group of the mycotoxin. Moreover, a novel horseradish peroxidase (HRP)-based heterologous enzyme tracer was prepared. The combination of both immunoreagents in competitive ELISA afforded an assay sensitivity of 0.04 µg/L. Matrix effect of wine and grape juice was assessed and a sample treatment protocol based on polyvinylpolypyrrolidone (PVPP) was developed in order to minimize these effects. The accuracy and precision of this assay were evaluated by analysing a set of 6 wines and 4 grape juice samples that were spiked at different OTA concentrations. Additionally, a certified reference wine sample containing 0.5 µg/L of this mycotoxin was analysed as control, obtaining a recovery of 90% (0.45 µg/L). [1] J. Bellver Soto, M. Fernández-Franzón, M. Ruiz, A. Juan-García. J. Agric. Food Chem. 2014, 62, 7643-7651. [2] S. D. Gan, K. R. Patel. J. Investig. Dermatol. 2013, 133, 1-3.

S7- ANTIMICROBIAL IN VITRO EFFECT OF CHITOSAN FROM SHRIMP SHELLS AGAINST E. COLI, S. TYPHIMURIUM AND L. MONOCYTOGENES D. Ibáñez-Peinado1, M. Úbeda-Manzanaro1, A. Martínez1, D. Rodrigo1 1

Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones

Científicas (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch 7, 46980 Paterna (Valencia), España. dibanez@iata.csic.es (presenting author)

Over 700.000 million tons of waste shell are produced from the shrimp processing industry. A conversion into by-products, such as chitosan, could facilitate its applications in agriculture, medicine, environment and food. Chitosan, is a natural polysaccharide composed of β (1-4)-linked D-glucosamine and N-acetyl-Dglucosamine present in the exoskeletons of insects, crustacean shells and fungal cell walls. Antitumour, neuroprotective, antifungal and antibacterial properties have been attributed to this by-product. Its antimicrobial activity is greatly dependent on pH, concentration, source, molecular weight, degree of deacetylation, and type of microorganism tested and it occurs only when solubilizes in an acidic medium (dilute aqueous acidic solutions (pH < 6.5)), which is usually ascribed to the poor solubility of chitosan at high pH. This study evaluates the possible antimicrobial activity of a chitosan solution from shrimp shell waste against Gram-positive (Listeria monocytogenes) and Gram-negative bacteria (E. coli and Salmonella Typhimurium) at different pH (≤ 5 and 6.25). For that purpose, a 0.15% (w/v) chitosan from shrimp shells solution in 1% (v/v) acetic acid was added to Luria Bertani (LB) broth for growing E. coli, and Tryptic Soy Broth for S. Typhimurium and L. monocytogenes growth at 37ºC during 8h.1% (v/v) acetic acid was used as acid control. Serial dilutions were performed from the inoculated media at several times (0h, 3h, 6h and 8h), cultured and incubated in LB agar or Tryptic Soy Agar to represent a growth curve for each control or treatment and microorganism. There were no differences in growth between controls and acid controls at pH 6.25, while a bacteriostatic effect was shown for all microorganisms at pH 5. At pH 5, chitosan showed a bactericidal effect against L. monocytogenes and S. Typhimurium, although the greatest chitosan effect was observed at pH 6.25, being bactericidal for all microorganisms tested.

KEYWORDS Antimicrobial, Chitosan, E. coli, Salmonella Typhimurium, Listeria monocytogenes

S8- HOW CAN MYCOTOXINS AFFECT OUR HEALTH? D.Tenelema, L. Manyes, L. Escrivรก, A.F.Cimbalo Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia diatepu@alumni.uv.es

Mycotoxins are considered to be a major risk factor affecting animal health because they have been recognized as one of the most dangerous contaminants of food and feed. Fungal toxins have been detected in various food commodities from many parts of the world. EFSA reported last year that there was an increase of mycotoxins in food in particular aflatoxins in nuts, nuts products, seeds grew and dried figs. Several studies have shown that these metabolites candamage eukaryotic cells. The aim of this study is to summarize the information regarding the in vivotoxic effects of mycotoxinson vertebrate organisms, focusing on the latest techniques used. For this purpose, extensive bibliographic search in the scientific database Web of Science was used by selecting articles and reviews published during the last ten years (2009-2019).The research was carried out by using the keywords: in vivo, mycotoxin and vertebrate. Then it was refined by the terms: tissue, molecular biology, proteomics, metabolomics, metabolome, qPCR, cytometry, microscopy, transcriptomics, transcriptome, transcription, RNA, gene expression, gene, nucleic acid and genome. A total of 96 articles, which met the criteria to be included into the study, were analyzed and classified by groups based on specie of mycotoxin, duration of the analysis, type of biological sample, analytical determination techniques and damage. The examined in vivo studies have shown that mycotoxins are able to induce a great variety of cell damage such as oxidative stress and genotoxicity.

Keywords: food contaminant, in vivo, molecular biology, damage. Acknowledgements: This work was supported by the Spanish Ministry of Science, Innovation and Universities (AGL 2016-77610R). 79

S9- EVALUATION OF MYCOTOXINS RESIDUES IN ALCOHOLIC BEVERAGES BY LIQUID CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM D Carballo, P Pinheiro Fernandes Vieira, N Pallarés, H Berrada, E Ferrer Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain. diocarve@alumni.uv.es

The Rapid Alert System for Food and Feed of the European Union places mycotoxins in the second position according to the total number of hazard notifications (RASFF, 2017). The various genera of fungi such as Alternaria, Fusarium, Penicillium, Aspergillus in turn lead to mycotoxin occurrence. Fungi can be present along the entire process of food production; in field, before and after the harvest, during processing, storage and also in a finished product. The objective of this study was to evaluate the presence of 15 mycotoxins (AOH, AME, AFB1, AFB2, AFG1, AFG2, FB1, FB2, OTA, ENA, ENA1, ENB, ENB1, BEA y STG) in beer (n=30), wine (n=30), cider (n=10) and cava (n=10) by Dispersive Liquid-Liquid Microextraction (DLLME) and determination by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The methods accuracy was evaluated by recovery assays at three concentration levels. Good validation results in terms of recoveries, matrix effects and linearity. Moreover, limits of detection (0.03-3.90 µg/L) and quantitation (0.1-7.81µg/L) achieved were lower than the legislated limits.

Results showed

presence of at least one mycotoxins in 49% of analyzed samples. A significant AOH incidence, was found in 87% in beer samples reaching concentration levels of 43.48 µg/L. AME, OTA, AFB1 and AFG1 also was detected. One wine sample, exceeded the maximum level (ML) established by EU for OTA (2.0 µg/L). Overall, no toxicological concern was associated to mycotoxins exposure for adult population by alcoholic beverages consumption. Keywords: Mycotoxin – alcoholic beverages - LC-MS/MS Acknowledgements Ministry of Economy and Competitiveness (AGL2016-77610-R) and Government Scholarship program “Carlos Antonio López – Paraguay” 80

S10- ASSESSMENT OF MULTIPLE MYCOTOXINS IN INFANT CEREAL-BASED FOOD F. Agahi, A. Juan-García, C. Juan Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain fojan@alumni.uv.es

The aim of this review is to clarify the importance of mycotoxins in infant cereal-based food and breakfast cereal by considering the fact that they are vulnerable to the presence of mycotoxins. Furthermore, if HACCP system is not established in raw cereals, it will be possible to detect mycotoxins on the final product. The maximum permitted levels (ML) in these infant foodstuffs goes from 0.1 ng/g (AFB1) to 200ng/g (DON) (EC, 2006). According to mycotoxin analysis in infant cereal and breakfast cereal and, the daily consumption, it will be established a probable daily intake (PDI) for this population. The present work includes articles from different countries and from the fourth continents, Spain, Italy and Portugal were more frequently from Europe; Iran, Turkey and Russia from Asia; Canada and United State from America; and Tunisia and Morocco from Africa. It was observed that among all samples OTA was the most detected mycotoxin (median 0.01ng/g), being the highest value detected in Moroccan breakfast cereal samples (7.03ng/g). However, in infant cereal samples the highest value was detected for ENB at 1.1 µg/g from Spain (Juan et al., 2014); while, in breakfast cereal the most detected mycotoxin was DON, with a maximum detected level in US samples at 507 ng/g; which it is a value above the ML in EU legislation (200 ng/g) but not for US legislation (1000 ng/g) (EC, 2006; FDA, 2010). The PDI was calculated assuming a body weight of 8-6 kg for babies (8-6 month) and 11 kg for child (<12 years), and range of consumption of 12-33 g/day and 25-30g/day for infant cereal and breakfast cereal food, respectively. Overall, no toxicological concern has been associated to mycotoxins exposure for infant population; so a special attention should be paid to samples with co-occurring mycotoxins, where the PDI increases considerably for high consumers. European Commission, 2006. Commission Regulation (EC) No 1881/2006. O J. of EU, L 364, 5. Food and Drug Administration (FDA) (2010). Guidance for Industry and FDA. Available (February 2019): https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm120 184.htm Juan C., Raiola A., Mañes J., Ritieni A. (2014). Food Control 39(1):227–236.

S11- PRESENCE OF PARASITES AND VARYING ANISAKIDOSIS RISK IN THREE SCOMBER SPECIES I. Royo1*, E. Madrid2, M.V. Fuentes1 1

Department of Pharmacy, Technological Pharmacy and Parasitology, Facultat de Farmàcia, Universitat de València, Spain.

Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine, Facultat de Farmàcia, Universitat de València, Spain. *irolluch@alumni.uv.es

Three fish species of the genus Scomber are sold in Spain: the Atlantic mackerel, Scomber scombrus, the Atlantic chub mackerel, Scomber colias, and the chub mackerel, Scomber japonicus. These species are often sold as the same fish, although they have distinct organoleptic and nutritional properties. The objective of the study is to clarify if these species are different concerning the presence of anisakids and other parasites. 432 Scomber spp. specimens (231 Atlantic and Mediterranean S. scombrus, 112 S. colias and 89 S. japonicus) were helminthologically analysed using conventional parasitological techniques (dissection of viscera and artificial digestion of the flesh). The prevalence of Anisakis simplex was: 58.4% in S. scombrus (76.4% Atlantic; 30.8% Mediterranean), 45.5% in S. colias and 12.4% in S. japonicus. The presence of two other helminth parasites stands out: the nematode larvae of Hysterothylacium spp., similar to anisakids at first glance, but actually a food-spoiling and non-pathogen parasite (4.8% in S. scombrus, only Atlantic, 7.9%; 1.8% in S. colias and 2.2% in S. japonicus); and the intestinal adult of the acanthocephalan Rhadinorhynchus pristis, only in S. colias (43.2%) and S. japonicus (3.7%). A. simplex prevalence was quite different among the Scomber species, making the correct differentiation between them necessary, not only because of their organoleptic, nutritional and economic differences, but also because of their varying risk of human anisakidosis, highest in S. scombrus, followed by S. colias and lowest in S. japonicus. Moreover, the presence of macroscopic parasites such as the acanthocephalan, also a food-spoiling parasite only, helps differentiate between the mackerel and chub mackerels. Furthermore, fish label information, available at the selling point, and the individual measures to avoid anisakidosis are important: cooking the core of the fish at 60ºC for at least 1 minute or freezing at -20ºC for 3-5 days or -35ºC for 15 hours.

S12- USE OF ALLYL ISOTHIOCYANATE TO REDUCE THE FUNGAL LOAD IN CEREALS IN STORAGE PHASE J.M. Quiles1, T. Nazareth2, R. Torrijos1, C. Luz1, M. Navarro1, J. Mañes1, G. Meca1 1

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain. 2School of AgriculturalSciences and

Veterinary Medicine, PontifíciaUniversidade Católica do Paraná, BR 376 Km 14, 83010-500, São José dos Pinhais, Brazil juan.quiles@uv.es

Isothiocyanates (ITCs) are bioactive substances characteristic of the plants of the Brassicaceae family. The antifungal activity of the ITCs is due to the strong electrophilic properties of these compounds and, they can react easily with nucleophiles such as amines, amino acids, alcohols, water, and sulfites during food treatment and under physiological conditions and with several functional groups of many mycotoxins. The aims of this study were to evaluate the antifungal properties of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) AFs producer and Penicillium verrucosum (D-01847 VTT) OTA producer on corn, barley and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1L) containing 300 g of cereals. Barley and wheat were contaminated with 1×104 spores/g of P. verrucosum and corn with 1 × 104 spores/g A. flavus. The cereals were treated with a disk of 12% hydroxyethylcellulose gel to which 500 uL of AITC was added and closed and incubated for 30 days at 21 °C. The cereal control group received no treatment. Next, simulated silos of 100 L capacity containing 70 Kg of cereals were used. Barley and wheat were contaminated under the same conditions as the previous trial. They were treated with a disc of 12 % hydroxyethylcellulose gel to which 5 mL of AITC were added, they were closed and incubated for 90 days at 21 °C. In both cases the control cereal received no treatment. The fungal growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. The best results were obtained in the 1 L jars, where there was complete inhibition of fungal growth at 30 days. In corn, the amount of AFB1 detected in the controls and the treated samples was 8.07 and 0.12 ppb, respectively. Likewise, in barley, the amount of OTA present in the controls and the treated samples was 0.28 and 0.09 ppb, respectively. The wheat samples did not show a significant reduction in the presence of OTA.

S13- ANTIFUNGAL ACTIVITY AGAINST FUSARIUM SPP. OF YELLOW AND ORIENTAL MUSTARD FLOUR FERMENTED BY LACTIC ACID BACTERIA J. PĂŠrez, R. Torrijos, T.M. Nazareth, C. Luz, J.M. Quiles, J. MaĂąes & G. Meca Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain Jupea2@alumni.uv.es

Lactic acid bacteria (LAB) are commonly employed in the food industry for its metabolic properties, been responsible of changes in the flavour and texture of food products. Some of the metabolites produced by these microorganisms in raw materials are organic acids and preservative substances, among others. In the present study, two typologies of aqueous extracts elaborated from yellow (YMF) and oriental mustard flour (OMF) were fermented with 9 different LAB strains isolated from tomato and sourdough and tested against Fusarium spp. First, a qualitatively evaluation was performed on solid medium (PDA), been evaluated the aqueous fermented extract and the freeze-dry powder at a final concentration of 100 g/L. The LAB strains which presented antifungal activity were selected and the Minimun Inhibitory Concentration (MIC) and the Minimun Fungicidal Concentration (MFC) were established. For this experiment, YMF and OMF powder were resuspended in PDB at a final concentration ranging from 0.5-250 g/L. Four strains of Lactobacillus plantarum presented antifungal activity in the qualitatively assay and were selected to determinate the MIC and MFC values. The aqueous fermented extract from YMF showed a MIC and MFC values lower than the ones elaborated from OMF. In particular, the strain Lactobacillus plantarum BN17, isolated from tomato and fermented with YMF presented the lowest values of this parameters, with MIC values ranging from 7.8 to 15.6 g/L, and MFC values ranging from 15.6 to 31.2 g/L. With the present results, the powder obtained from the fermentation of bacteria BN17 with YMF could be of interest for its employment in the treatment of food products commonly contaminated with Fusarium spp. and avoid the consequent production of mycotoxins in the food matrix. Keywords: Lactic acid bacteria, Fusarium spp., mustard

S14- ADDITIVES: NORMS AND FOOD USE CRITERIAE M.P Monfort Master in Food Quality and Safety Student. University of Valencia. Centro de Salud Pública de Castellón. C/ Avda. del Mar, 12. 12003 Castellón mapimon4@alumni.uv.es „Food additive‟ means any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods; The objetive of this study is to identify what additives could be marketed and their conditions of use. For that reason, legislative framework applicable to this type of products has been revised: 

Regulation 1333/2008 on food additives.



Regulation 231/2012 establishing specifications for the additives listed in Annexes II and III of Regulation 1333/2008.



Regulation 1331/2008 establishing a common authorization procedure for food additives, enzymes and flavours.

The conclusions of the study are only the additives included in the list in Annex II may be marketed as such and used in food, and those included in the list in Annex III may be used in additives, enzymes and flavourings. In order to establish the conditions of use: a) set the minimum value necessary to achieve the desired effect. b) the levels will consider any acceptable daily intake and their probable daily intake. Where applicable, no maximum numerical level will be set, it will be used according to the “quantum satis” principle.

S15- ANTIBACTERIAL ACTIVITY OF DIFFERENT ESSENTIAL OILS AGAINST ESCHERICHIA COLI: APPLICATION POTENTIAL ON TABLE OLIVES M. Bachiller, C. Fuentes, A. Fuentes, J.M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain marbacmo@etsiamn.upv.es Table olives are currently the most important fermented vegetable products of the food industry in the developed world. After fermentation, heat treatments are necessary to ensure product microbial quality and safety. Nevertheless, the presence of Escherichia coli has been detected in this product, which could be associated with foodborne diseases. The aim of this study was to evaluate the antibacterial activity of different essential oils against E.coli in order to be used to preserve table olives safety. To this end, different essentials oils (tea tree, oregano, clove, lemon, bergamot, mint, thyme, red thyme, rosemary, tangerine and garlic) were characterized by gas chromatography-mass spectrometry (GC-MS). Antimicrobial activity of the essential oils were determined by agar disc diffusion assay and the minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC) were investigated by micro-broth dilution test. The most effective essential oils were oregano, clove, tea tree and lemon. Oregano essential oil showed the highest inhibition zone. Micro-dilution method showed that MBC and MIC for clove oil were 0.12% and 0.06%, respectively. For oregano essential oil, results were slightly higher, 0.5% for MBC and 0.25% for MIC. According to these results, clove and oregano essentials oils exhibit a high antimicrobial activity against Escherichia coli. These essential oils could be used to control pathogens in table olives, contributing to ensure safety of this type of products. Keywords: table olives, essential oils, E.coli,

S16- TRANSCRIPTOMIC CHANGES AFTER EXPOSURE TO PUMPINK EXTRACT IN ECV304 HUMAN EPITHELIAL CELLS M. Frangiamone, M. Alonso-Garrido, A.F. Cimbalo, L. Manyes Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia Massimo.Frangiamone@ext.uv.es

Carotenoids are natural antioxidants from plants and bioavailable to animals through food consumption. These compounds, through the blood stream, reach and accumulate in different tissues including the brain after crossing the blood-brain barrier. Numerous biological effects have been attributed to carotenoids, such as: improved immune response, growth control, and cell differentiation, promote anti-inflammatory and anti-tumor properties, reduce the risk of cardiovascular and chronic degenerative diseases and mainly protect cells from oxidative stress. The aim of this study is to determine changes in ECV304 cells at the transcriptomic level after exposure to pumpkin extract to elucidate carotenoids protection mechanisms against oxidation processes. Cells were treated during 24 h at 5 different concentrations: 1.72×10-4 - 1.72×10-31.72×10-2– 0.172 - 1.72 nM in DMSO 0.5% and this solvent concentration as control. The extracted RNA was used to perform qPCR analysis of 16 genes: MT-ND2, MT-ND3, MT-ND4, MT-ND4L, MT-ND5, MT-ATP6, MT-ATP8, MT-CO1, MT-CO3, MT-RNR2, UCP2, UCP3, OSGIN1, SRXN1, TXNIP, and MRPL12. qPCR amplifies small sequences of DNA and supplies a comprehensive view of possible changes in gene expression. Gene expression analysis studies can issue a vision of actively expressed genes and transcripts under various conditions. The results demonstrate significant differences between control and treatments, especially in some genes coding for enzymes subunits: ATP synthase and NADH-ubiquinone oxido-reductase. It demonstrates that pumpkin extract acts at the transcriptomic level and induces variations in gene expression. Keywords: Carotenoids, in vitro, qPCR, antioxidant. Acknowledgments: This work was supported by the Spanish Ministry of Science, Innovation and Universities (AGL 2016-77610R). 87

S17- EFFECT OF MEDICINAL PLANTS BEVERAGES PREPARATION ON AFLATOXINS CONTENTS N. Pallarés, D. Carballo, H. Berrada, E. Ferrer Laboratorio de Toxicologia. Facultat de Farmàcia. Universidad de Valencia. Av Vicent Andrés Estelles s/n 46100 Burjassot noelia.pallares@uv.es

A medicinal plant is any wild or cultivated plant used as a therapeutic agent or an active ingredient in a medicinal formulation (WHO, 2018). The demand of herbal medicine is increasing worldwide due the popularity of medicinal plants (Ahmad et al., 2014). The poor production and harvesting practices of medicinal plants and the inadequate conditions of transport and storage can contribute to the increase of toxigenic fungi. Toxigenic fungi are responsible of mycotoxins production, highly toxic secondary metabolites that contribute to adverse human health problems. Aspergillus genera produce Aflatoxins (AFs), carcinogenic, mutagenic and immuno-suppressive mycotoxins, that have been correlated with liver cancer (Marín et al., 2013). Conventional foodprocessing can impact on mycotoxins levels, although most mycotoxins are resistant in the temperature range (80-121 °C). To the best of our knowledge scarce information is available about the effect of medicinal plants preparation process on AFs contents and about the migration from medicinal plants raw materials to the resulting beverages. Iha & Trucksess (2010) observed a reduction percentage from 60 to 70% for AFs during ginger tea preparation. In this context, the aim of the present work is study the effect of infusion process on AFs contents. For this, 112 samples have been purchased from different herbal stores of Valencia and the contents in raw materials and in resulting beverages have been analyzed and compared. QuEChERS procedure was applied for the analysis of medicinal plants raw materials and DLLME procedure was applied to the surrounding beverages prepared from medicinal plants. Then, the determination was performed by liquid chromatography coupled to ion-trap mass spectrometry system (LCMS/MS-IT). The results obtained showed high medium reduction achieved after medicinal plants preparation for AFs, 100% for AFB1 and AFB2, 82% for AFG1 and 93% for AFG. AFG1 and AFG2 were also the AFs detected with higher incidences in raw materials and in the surrounding beverages. Keywords: aflatoxins, medicinal plants, reduction, QuEChERs, DLLME, LC-MS/MS-IT Acknowledgments: This study was supported by the Spanish Ministry of Economy and Competitiveness AGL 2016-77610R and by the pre PhD program of University of Valencia " Atracció de Talent ". 88

S18- DEVELOPMENT OF MONOCLONAL ANTIBODY-BASED IMMUNOASSAYS FOR SPIROTETRAMAT AND SPIROTETRAMAT-ENOL ANALYSIS R.E. Cevallos-Cedeño1, A. Abad-Fuentes1, C. Agulló2, A. Abad-Somovilla2, J.V. Mercader1 1

Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Agustí Escardino 7, 46980 Paterna, Valencia, Spain 2 Department of Organic Chemistry, University of Valencia, Doctor Moliner 50, 46100 Burjassot, Valencia, Spain Web: http://www.haptens-antibodies.com/en/ jvmercader@iata.csic.es Spirotetramat is a new-generation systemic insecticide that was discovered as a derivative of the natural antibiotic thiolactomycin.1 In 2013, SP was included in Annex I to Regulation (EC) number 1107/2009 of the European Parliament and of the Council concerning the placing of plant protection products on the market.2 Upon absorption by the plant, spirotetramat is transformed into a more polar enol derivative (spirotetramat-enol) by hydrolytic cleavage of the ethyl carbonate group, thus facilitating its translocation.3 Nowadays, antibody-based analytical techniques represent not only a complementary methodology to chromatographic methods but also an alternative for certain analytical applications. Immunoassays are easy-to-use, economic, fast, sensitive, specific and respectful with the environment. Moreover, due to its high versatility, immunochemical methods can be adapted to different analytical needs of the private and public laboratories. The most sensitive immunoassays were selected in two competitive ELISA formats. The direct capture format employed the monoclonal SPm#23 with its HRP-SPh heterologous tracer. The indirect assay was carried out with SPo#237 combined with the OVA-SPh heterologous conjugate. The indirect assay was carried out at a coating concentration of 0.1 µg/ml in 10 mM sodium phosphate buffer, pH 7.4. In the direct capture format, the IC50 values were 29.48 nM for spirotetramat and 0.35 nM for spirotetramat-enol; while in the indirect format the IC50 values were 30.07 nM and 0.49 nM for spirotetramat and spirotetramat-enol, respectively. The influence of pH, ionic strength, solvents and matrix effects over the optimized immunoassays were evaluated. Finally, the developed immunoassays were applied to the analysis of spirotetramat and spirotetramat-enol in wines and grape juices (white and red) after a simple dilution in water. 1 J.-L. Cheng et al. Pest Manag. Sci., 2013, 69, 1121-1130. 2 http://www.efsa.europa.eu/3 N.-J.

Salazar-Lopez, M.-L. Aldana-Madrid, M.-I. Silveira-

Gramont and J.-L. Aguiar, in Insecticides Resistance, ed. Stanislav Trdan, IntechOpen, London, 2016, chapter 3, 41-54.

S19- LACTIC ACID BACTERIA ISOLATED FROM TOMATO AND SOURDOUGH WITH POTENTIAL BIOPRESERVATION ACTIVITY IN FOOD V. DÂ´Opazo, C. Luz, R. Torrijos, T.M. Nazareth, J.M. Quiles, J. MaĂąes, G. Meca Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain. vicdota@alumni.uv.es

Microbial fermentations have long represented a way of natural biopreservation of raw materials, which frequently originated new food products. Among them, traditionally fermented products still manufactured by native populations all around the world are source of lactic acid bacteria (LAB) strains with high biotechnological potential. LAB are food grade microorganisms and therefore a good alternative to chemicals to be applied in food preservation. A total of 9 LAB isolates from tomato and sourdough bread were screened for antimicrobial activities against thirty spoiler toxigenic fungi belonging to the genus Fusarium, Penicillium and Aspergillus using agar diffusion test, overlay method, and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) determination. Characterization and identification of the phenolic acids in the MRS medium fermented was carried out HPLC-ESI-MS/TOF. The spectrum of enzymatic activity of each of the LAB was determined by the use of the API ZYM enzyme kit. Several LABs evidenced antifungal activity against the three fungal genus. Fermented mediums showed MIC ranged from 1.6-100 mg/mL and MFC from 3.1-100 mg/mL. The genus Aspergillus showed the highest resistance, while Fusarium was the most sensitive. In this study, a total of 4 compounds were identified and quantified in fermented mediums; phenyllactic acid, hydrocaffeic acid, benzoic acid and vanillic acid. In particular, the predominant one was phenyllactic acid, it was produced for all LAB in fermented medium during 72 h. The concentration of phenylactic acid in medium after 72 h of incubation was ranged 0.1-1.7 mg/L. Future research will focus on the use of LABs with greater antifungal potential as a food biopreservative and biocontrol agent.

Keywords: Biopreservation, lactic acid bacteria, toxigenic fungi, shelf life.

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