Proceedings of the 9th CIGR Section VI International Technical

Proceedings of the 9th CIGR Section VI International Technical Symposium

Scientific Editor: Dr Geoffrey Ivan Neil Waterhouse

Editorial Team: Dr Alaa El-Din Ahmed Bekhit

Professor Errol Hewett

Dr Dongxiao Sun-Waterhouse

ISBN: 978-0-473-34352-1

Massey University, Albany Campus

Auckland, New Zealand

November 16-20, 2015

www.cigrvi.com

Contents

Foreword………………………………………………………………………………………………..……………3

Symposium Committees……………………………………………………………..……………………….4

Symposium Programme ……………………………………………………………..……………………….6

List of Keynote Presentations……………………………………………………………………….…….13

List of Concurrent Oral Presentations ………………………………………………………….…….14

List of Poster Presentations…………………………………………………………………….….……...21

Abstracts of Keynote Presentations………………………………………………………….….…….25

Abstracts of Concurrent Oral Presentations…………………………………………….….……..34

Abstracts of Poster Presentations …………………………………………………………….…..……98

Symposium Photos …………………………………………………………………….……………….…..123

Acknowledgements ………………………………….………………………………………………..……134

2

Foreword On behalf of the Organising Committee we warmly welcome you to the 9th CIGR Section VI International Technical Symposium on “Creating Value from Bioresources through Novel Technologies”. This 9th CIGR VI-NZ 2015 International Technical Symposium will create a meeting place for agricultural and biosystem scientists, engineers and associated professional technologists from across the globe. It will cover recent scientific and technological advances in creating high value bioresources and consumer products.

Key themes include novel research approaches and innovative engineering solutions for increasing sustainable production, improving nutritional quality of food and adding value to raw materials to enhance human well-being and confer environmental benefits.

CIGR, established in 1930, is the largest international organisation in the global agricultural science and engineering sector, with its Section VI specialising in bioprocessing of food and biomaterials, and in novel technologies for the evaluation of food quality.

We are glad that you have joined us for the Symposium. We trust those of you who have travelled from overseas will have a productive and enjoyable visit to Auckland, the “City of Sails”, and to New Zealand.

Conference Convenor and Co-Chair of Local Organising Committee Dr Dongxiao Sun-Waterhouse

Co-Chair of Local Organising Committee Professor Errol Hewett

3

Symposium Committees (in alphabetical order for surnames)

International Conference Chair:

Prof Da-Wen Sun, Ireland

Honorary International Conference Chairs:

Dr Amauri Rosenthal, Brazil

Prof Umezuruike Linus Opara, South Africa

Prof Shujun Li, China

Prof Jozef Grochowicz, Poland

International Scientific Committee:

A/Prof Thomas Banhazi, Australia

Dr Laszlo Baranyia, Hungary

Dr Yong He, China

Prof Tadeusz Juliszewski, Poland

Prof Michael Ngadi, Canada

Dr Yukiharu Ogawa, Japan

Dr Oliver K Shluter, Germany

Prof Servet Gulum Sumnu, Turkey

Prof Mikio Umeda, Japan

Prof Jerzy Weres, Poland

Prof Lanfang Zhang, China

4

Local Organising Committee (LOC):

Dr Alaa El-Din Ahmed Bekhit, University of Otago, Dunedin, New Zealand

Ms Rosemary Hancock, NZIFST, Palmerston North, New Zealand

A/Prof Yacine Hemar, University of Auckland, Auckland, New Zealand

Prof Errol Hewett, Co-Chair of LOC, Massey University, Auckland, New Zealand

Dr Wannita Jirangrat, Massey University, Auckland, New Zealand

Dr Rothman Kam, Massey University, Auckland, New Zealand

Dr Tony Mutukumira, Massey University, Auckland, New Zealand

Dr Dongxiao Sun-Waterhouse, Convenor & Co-Chair of LOC, University of Auckland, New Zealand

Dr Geoffrey Waterhouse, Scientific Editor, University of Auckland, Auckland, New Zealand

National Scientific Committee:

Prof Richard Archer, Massey University, New Zealand

Dr Mike Boland, Riddet Institute, New Zealand

Prof Charles Brennan, Lincoln University, New Zealand

Prof Don Cleland, Massey University, New Zealand

Dr Jolon Dyer, AgResearch, New Zealand

Dr David Everett, Immediate Past-President NZIFST, University of Otago, New Zealand

Prof Lynn Ferguson, University of Auckland, New Zealand

Dr Andrew MacKenzie, Callaghan Innovation, New Zealand

Prof Laurence Melton, University of Auckland, New Zealand

Prof Ken Morison, University of Canterbury, New Zealand

Dr Peter Schaare, Plant & Food Research, New Zealand

Prof Harjinder Singh, Massey University, New Zealand

Prof Brent Young, University of Auckland, New Zealand

5

Symposium Programme

CIGR15: 9th CIGR Section VI International Technical Symposium

Venue: Sir Neil Waters Lecture Block, Albany Campus, Massey University Monday 16 November

Mon

day

1500-1800 Registration Open – Foyer

1600-1800

Welcome Reception - Foyer Chairs: Dr Alaa El-Din Bekhit and Dr Dongxiao Sun-Waterhouse

Welcome Speeches Prof Errol Hewett, Prof Amauri Rosenthal, Prof Linus Opara, Prof Da-Wen Sun

Tuesday 17 November

Tues

day

0730-1800 Registration Open – Foyer 0900-1030 Opening and Keynote Presentation – Room LT300

Chairs: Dr Dongxiao Sun-Waterhouse and Prof Errol Hewett 0900-0905 Welcome Dr Dongxiao Sun-

Waterhouse, Symposium

0905-0930 Official Symposium Opening Speech Hon Paul Goldsmith, Minister for Commerce & Consumer Affairs

0930-0935 Welcome delegates to symposium & introduced

conference background Dr Dongxiao Sun-Waterhouse, Symposium Convenor

0935-0945 Welcome delegates to Massey University Mr Steve Maharey, Massey University Vice Chancellor

0945-0950 Introduce a CIGR new development: International Academy of Agricultural & Biosystems

Prof Da-Wen Sun, CIGR Past President

0950-1030 Keynote Presentation: Feeding 9 billion in 2050 - the role of postharvest technology in harnessing bioresources

Prof Linus Opara, South Africa

1030-1100 Morning Tea 1100-1220 Keynote Session – Room LT300

Chairs: Prof Amauri Rosenthal and Prof Lanfang Zhang 1100-1140 Emerging technologies for food processing and

biosystems engineering Prof Da-Wen Sun, Ireland

1140-1220 Energy generation and biopharmaceutical manufacturing from aquatic and waste resources

Prof Matthew Croughan, USA

1220-1320 Lunch and poster viewing

1320-1400 Keynote Session – Room LT300 Chairs: Prof Da-Wen Sun and Prof Lanfang Zhang

1320-1400 Challenges for food science and technology for the development of functional foods

Distinguished Prof Harjinder Singh, New Zealand

6

Tues

day

Room: LT300 Room: LT200 Room: LT100

1405-1525

Advanced characterisation techniques

Novel characterisation methods

Biotechnology and bioprocess

Chair: Prof Da-Wen Sun Chair: Prof Jim Jones Chair: Dr Oliver Schlüter

1405-1425

Novel Luminescent Phosphors for White LED Applications from Bioresource Feedstocks?

Dr Geoffrey Waterhouse, New Zealand

Analysis of laser-induced plasma characterizati-on on tobacco sample

Dr Keqiang Yu, China

Bioconjugation of food proteins using transglutaminase

Dr Aleksandr Shleikin, Russia (cancelled upon symposium)

1425-1445

Recent advances in rapid determination of fatty acid content in foods using optical techniques

Prof Michael Ngadi, Canada

Non-destructive analysis of rice amylose content by combined use of a near-infrared spectrometer and a visible light segregator

Mr Atsushi Jo, Japan

Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

Dr Dongxiao Sun-Waterhouse, China

1445-1505

Classification of the seed of sorghum species based on hyperspectral imaging and chemometrics

Dr Ping Lin, China

Characterisation of iridescent biomimetic calcium phosphate thin films

Mr Rayomand Shahlori, New Zealand

Optimized ultrasound-assisted water extraction from Leptospermum scoparium leaves containing acetylcholi-nesterase inhibitory activity

Mr Mohd Hafiz Abd Majid, New Zealand

1505-1525

Estimating durability of EVA plastic materials for farmland utilization with hyperspectral imaging and chemometrics

Dr Yongming Chen, China

Novel Optical Sensors based on Avian Feather Architectures

Mr Andrew Chan, New Zealand

1525-1600

Afternoon Tea

7

1600-1720

Sensory research & wine science

Meat and protein alternative

Postharvest management & technologies

Chair: Dr Roger Harker Chair: A/Prof Jim Morton Chair: Dr Rothman Kam Tu

esda

y

1600-1620

Assessing the value of taste and appearance of fruit: examples of the integration of consumer science methods into fruit biology research

Dr Roger Harker, New Zealand

Mechanism of high pressure processing tenderisation of pre-rigor longissimus dorsi from prime and bull stock

A/Prof Jim Morton, New Zealand

Plasma-assisted pre-processing of dried fruits and vegetables

Ms Sara Bußler, Germany

1620-1640

Tunability of smoke generation for the production of smoked food

Mr Georg Ripberger, New Zealand

Bio-processing protein typically considered inedible into nutritional substrates

Mr Shane Leath, New Zealand

Low-cost cooling technology for short term fresh produce storage in sub-Saharan Africa

Prof Tilahun Workneh, South Africa

1640-1700

Sauvignon Blanc Juice Index: a unique and integrated grape and wine metabolomics database

Dr Silas Villas-Boas, New Zealand

An approach to optimize protein isolation from alternative sources like meal worms

Ms Sara Bußler, Germany

Effect of rice kernel maturity on physicochemical properties

Dr Edenio Olivares Diaz, Japan

1700-1720

Investigating the linoleic acid effect on saccharomyces cerevisiae metabolism

Mrs Francesca Casu, New Zealand

Study of water dynamic distribution and activity of egg white antioxidant peptide, Phe-Phe-Gly-Phe-Asn, by LF-NMR

Dr Songyi Lin, China

Solid state fermentation: A technological alternative for enriching bioavailability of underutilized crops based composite flour

Dr Anupama Singh, India

1720-1800

Poster Viewing

8

Wednesday 18 November

Wed

nesd

ay

Room: LT300 Room: LT200 Room: LT100 0730-1800

Registration Open - Foyer

0900-1020

Keynote Session

Chair: Prof Don Cleland and Ms Sarah Hyland 0900-0940

Creating value from bioresources and improving agricultural and horticultural productivity

Dr Max Kennedy, New Zealand

0940-1020

Potential of nutrigenetics and nutrigenomics for enhancement of human health

Prof Lynnette Ferguson, New Zealand

1020-1100

Morning Tea and poster viewing

1100-1220

Fish and marine products Dairy science and agri-research

Bioprocess and food properties

Chair: Dr Alaa El-Din Bekhit Chair: Dr Cameron Craigie Chair: A/Prof Yacine Hemar

1100-1120

Extraction and analysis of high value lipophilic compounds from New Zealand salmon roe

Dr Jagan Billakanti, New Zealand

Microbiological evaluation of probiotic goat cheese

Dr Amauri Rosenthal, Brazil

Fresh functional food development - a holistic approach

Dr Svetlana Rodgers, Australia

1120-1140

Crystallin proteins from fish eye lenses for the creation of novel biomaterials

Dr Laura Domigan, New Zealand

Strain hardening & anisotropy during tensile testing of sheared model Mozzarella cheeses

Mr Prateek Sharma, New Zealand

Comparative study on chemical composition & bioactivity of oils extracted from seeds of sunburn and healthy pomegranate fruit

Dr Olaniyi Fawole, South Africa

1140-1200

Synthesis of hydroxyapatite from New Zealand sea urchin shells

Dr Alaa El-Din Bekhit, New Zealand

Cryopreservation of food: Potential of anti-freeze peptides

Dr Viji Sarojini, New Zealand

Stability of freeze-dried lactic cheese starters and ripening cultures use for the production of Camembert cheese under different storage temperatures

Dr Tony Mutukumira, New Zealand

1200-1220

Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/ β-tricalcium

Mr Amin Shavandi, New Zealand

Structure characteristics of milk proteins complexes with altered casein to whey protein ratios

Dr Hong-Hua Xu, China

Effects of purple sweet potato powder substitution and enzyme treatments on

Mr Dennis Marvin Santiago, Japan

9

phosphate for bone tissue engineering

at different conditions

the qualities of specialty bread

Wed

nesd

ay

1220-1330

Lunch and poster viewing

1330-1450

Advanced food processing technologies

Nanotechnology and green chemistry

Chair: Dr Gokhan Bingol Chair: Dr Geoff Waterhouse

1330-1350

Fermentation of fruit/vegetable by-products with a non-Saccharomyces yeast for functional food product production.

Miss Ninna Granucci, New Zealand

Novel Au/TiO2 photocatalysts for hydrogen production in alcohol-water mixtures based on hydrogen titanate nanotube precursors

Miss Aubrey Dosado, New Zealand

1350-1410

The Effect of EDTA on reconstituted milks treated with transglutaminase

A/Prof. Yacine Hemar, New Zealand

Ni/TiO2: a promising low cost photocatalytic system for solar H2 production from ethanol-water mixtures

Miss Wan-Ting Chen, New Zealand

1410-1430

Effect of nanobubble number density on the germination process of spinach seeds

Shu Liu, Japan

H2 production from biofuels: Alcohol photo-reforming over bimetallic Pd-Au/TiO2 photocatalysts

Mr Andrew Chan, New Zealand

1430 -1450

M/TiO2 (M=Au, Pd, Pt / Au-Pd) photocatalysts for solar energy capture and H2 production from alcohol-water mixtures

Ms Dana Goodacre, New Zealand

1450-1530

Afternoon Tea and poster viewing

1530-1700

Food safety and microbiology

Food functionality and health claims

Postharvest management and technologies

Chair: Dr Tony Mutukumira Chair: Dr Dongxiao Sun-Waterhouse

Chair: Prof Errol Hewett

1530-1550

Detection of adulterants in aqueous systems using photonic

Ms Pei Huan (Sally) Hsieh, New Zealand

Health and the art of honey processing (double time length)

Dr Ralf Schlothauer, New Zealand

Influence of intermittent breaks on dynamic controlled

Mr Asanda Mditshwa, South Africa

10

crystal-based SERS substrates

atmospheres efficacy in controlling superficial scald of apples (cv. Granny Smith)

Wed

nesd

ay

1550-1610

Chlordioxide-supported decontamination & its effect on the microbial load along the postharvest chain of endive salad

Dr Oliver Schlüter, Germany

Bio 100 Propolis with CycloPower™ - a new dietary supplement

Dr Owen Catchpole, New Zealand

Carrot browning conditions during distribution and selling process after harvesting

Mr Tomoki Nishikawa, Japan

1610-1630

Conversion of metmyoglobin and inhibition of spoilage bacteria in meat batters by lactic acid bacteria and Staphylococcus xylosus

Ms Dongmei Zheng, China

Process development for microcapsule with antioxidants from capulin fruits (Prunus serotina)

Dr Teodoro Espinosa-Solares, Mexico

Application of enzymatic liquefaction, freezing and thawing in apples (Malus domestica) juice extraction

Dr Jozef Grochowicz, Poland

1715-2130

Symposium Dinner, Soljans Estate Winery

Thursday 19 November

Thur

sday

Room: LT200 Room: LT100 0730-1630

Registration Open - Foyer

0900-1020

Keynote Session

Chairs: Dr Max Kennedy and Dr Dongxiao Sun-Waterhouse 0900-0940

High pressure processing: Advances and trends Prof Amauri Rosenthal, Brazil

0940-1020

Mechatronics enhances profitability in the meat industry: Future challenges Mr Geoff Bates, New Zealand

1020 -1100

Morning Tea and poster viewing

1100-1220

Industry panel Fruit, vegetables and cereals

Chair: Prof Richard Archer Chair: Dr Eustina Fraser 1100-1120

Food, beverage and nutraceutical trends from a lifestyle consumer perspective

Mr Angus Brown, New Zealand

Characterisation of enzyme purified from Tamarillo

Mr Zhao Li, New Zealand

11

1120-1140

Global food industry trends and insights - the outlook - AIFST

Ms Sarah Hyland, Australia

Production and physical properties of apple pomace pellets

Dr Adam Ekielski, Poland

1140-1200

Industrialisation of Traditional Foods

Prof Richard Archer

Estimation of chlorophyll concentration and moisture content of spinach leaves during the storage periods using hyperspectral imaging

Ms Yanru Zhao, China

Thur

sday

1200-1220

Panel discussion All speakers

1220-1330

Lunch and poster viewing

1330-1430

Biotechnology and bioengineering Novel R&D approaches

Chair: Dr Owen Catchpole Chair: Dr Svetlana Rodgers

1330-1350

Upcycling of biomass: High technology carbons from humble beginnings

Mr Joseph Vella, New Zealand

Uning multilocus sequence typing (MLST) method to trace the potential contamination sources of final poultry products by staphyloccus aureus

Ms Cheng Qian, New Zealand

1350-1410

Novel carbon materials for biomedical devices and environmental monitoring applications

Dr Geoffrey Waterhouse, New Zealand

Effect of rigor temperature, ageing and display time on the meat lipid oxidative stability of hot boned beef Semimembranosus muscle

Mr Tanyaradzwa E Mungure, New Zealand

1410-1430

Chitosan biopolymer from squid pen for biomedical and pharmaceutical applications

Mr Amin Shavandi, New Zealand

A study of banana ripening using SQUID-NMR relaxometry

Mr Frederic Isingizwe Nturambirwe, South Africa

1435-1515

Closing Ceremony

Chairs: Prof Linus Opara and Dr Alaa El-Din Bekhit

Announce the winners of the student oral presentation and poster competition

Dr Geoffrey Waterhouse, Symposium Scientific Editor

Closing speeches from Convenors of the 9th and the next CIGR VI International Technical Symposium

Dr Dongxiao Sun-Waterhouse Dr Amauri Rosenthal

1515-1630

Afternoon Tea

Friday 20 November

Delegates are free to network or visit Auckland City

12

List of Keynote Presentations (in alphabetical order for authors)

Mechatronics enhances profitability in the meat industry: Future challenges

Geoff Bates

Energy generation and biopharmaceutical manufacturing from aquatic and waste resources

Matt Croughan


Lynnette R. Ferguson

Creating value from bioresources and improving agricultural and horticultural productivity

Max Kennedy

Feeding 9 billion in 2050 – The role of postharvest technology in harnessing bioresources

Umezuruike Linus Opara

High pressure processing: Advances and trends

Amauri Rosenthal

Challenges for food science and technology for the development of functional foods

Harjinder Singh

Emerging technologies for food processing and biosystems engineering

Da-Wen Sun

13

List of Concurrent Oral Presentations (in alphabetical order for authors)

Industrialisation of traditional foods

Richard Archer

Optimized ultrasound-assisted water extraction from Leptospermum scoparium leaves containing acetylcholinesterase inhibitory activity

Mohd Hafiz and Abd Majid


Alaa El-Din A. Bekhit, Amin Shavandi and Victoria Wilton


Jagan Billakanti, Tina Fenton, Andrew MacKenzie, Mikhail Vyssotski and Stephen Tallon


Angus Brown


Sara Bußler, Lucie Guérin, Birgit A. Rumpold and Oliver Schlüter


Sara Bußler, Jörg Ehlbeck and Oliver Schlüter

Investigating the linoleic acid effect on Saccharomyces cerevisiae metabolism

Francesca Casu, Farhana Pinu, David R. Greenwood and Silas G. Villas-Bôas

Bio 100 Propolis with CycloPower™ - A new dietary supplement

Owen Catchpole, Stephen Bloor, Kevin Mitchell, Paul Davis and Amanda Suddes 14

H2 production from biofuels: Alcohol photo-reforming over bimetallic Pd-Au/TiO2 photocatalysts

Andrew Chan, Hicham Idriss, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

Novel optical sensors based on Avian feather architectures

Andrew Chan, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

Ni/TiO2: A promising low cost photocatalytic system for solar H2 production from ethanol-water mixtures

Wan-Ting Chen and Geoffrey I.N. Waterhouse


Yongming Chen, Ping Lin, Yong He and Jianqiang He


L. J. Domigan, M. Kaur, L. Sasso and J. Gerrard


Aubrey G. Dosado, Wan-Ting Chen, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse


Ekielski Adam, Wojdalski Janusz, Grochowicz Józef, Radecka Kamila, Stępniak Sylwester, Orłowski Arkadiusz.Florczak Iwona, Drożdż Bogdan, Żelaziński Tomasz and Kosmala Grzegorz


Teodoro Espinosa-Solares


Jean Frederic Isingizwe Nturambirwe, Willem J. Perold and Umezuruike Linus Opara

15

Comparative study on chemical composition and bioactivity of oils extracted from seeds of sunburned and healthy pomegranate fruit

Olaniyi Amos Fawole Hyland and Umezuruike Linus Opara,

Numerical study of airflow in a full-scale refrigerated shipping container packed with apple fruit

Samuel Getahun, Chris Meyer, Mulugeta Delele and Umezuruike Linus Opara

M/TiO2 (M = Au, Pd, Pt or Au-Pd) photocatalysts for solar energy capture and H2 production from alcohol-water mixtures

Dana Goodacre and Geoffrey I. N. Waterhouse

Fermentation of fruit/vegetable by-products with a non-Saccharomyces yeast for functional food product production

Ninna Granucci, Philip Harris, Jason Ryan and Silas G. Villas-Boas


Józef Grochowicz, Rafał Nadulski, Kamil Wilczyński Zbigniew Kobus, Marian Panasiewicz and Kazimierz Zawiślak


Roger Harker

The effect of EDTA on reconstituted milks treated with transglutaminase

Shu Ki Lam and Yacine Hemar

Detection of adulterants in aqueous systems using photonic crystal-based SERS substrates

Pei-Huan Hsieh, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

Global food industry trends and insights - The outlook

Sarah Hyland 16


Atushi Jo, Shuso Kawamura, Mari Sasaki, Edenio Olivares Díaz and Shigenobu Koseki

Bio-processing of protein typically considered inedible into nutritional substrates

Shane Leath and Cameron Craigie

Characterization of enzyme purified from Tamarillo

Zhao Li, Ken Scott, Don Otter and Yacine Hemar


Ping Lin and Yongming Chen


Songyi Lin, Shuailing Yang, Ruiwen Yang and Xingfang Li

Effect of nanobubble number density on the germination of Spinach seeds

Shu Liu, Seiichi Oshita and Yoshio Makino

Design and evaluation of an automatic robot sprayer in a tomato greenhouse

Hamid Mashhadi, Davood Kalantari and Alireza Rafi

Influence of intermittent breaks on dynamic controlled atmospheres efficacy in controlling superficial scald of apples (cv. Granny Smith)

Asanda Mditshwa, Olaniyi Amos Fawole, Filicity Vries, Kobus van der Merwe, Elke Crouch and Umezuruike Linus Opara

Mechanism of high pressure processing tenderisation of pre-rigor Longissimus dorsi from prime and bull stock

James D. Morton, Grant Pearson, Hannah Lee, Stephanie J. Smithson and Roy Bickerstaffe

17


Tanyaradzwa E. Mungure, John E. Birch, Alaa El-Din Bekhit and Ian Stewart


A. N. Mutukumira and W. Qiao


Michael Ngadi, Feifei Tao and Li Liu

Carrot browning conditions during distribution and selling after harvesting

Tomoki Nishikawa, Shuso Kawamura and Shigenobu Koseki


Edenio Olivares Díaz, Shuso Kawamura, Atsushi Jo and Shigenobu Koseki

Using multilocus sequence typing (MLST) method to trace the potential contamination sources of final poultry products by Staphylococcus aureus

Cheng Qian, Evelyn Sattlegger and Anthony N. Mutukumira


G. D. Ripberger, M. Kell, J. R. Jones, R. H. Archer and G.T. Eyres

Fresh functional food development - A holistic approach

Svetlana Rodgers


Amauri Rosenthal, Inayara Beatriz Araujo Martins, Karina M. O. dos Santos, Eduardo H. Walter, José Manoel Martins and Rosires Deliza

Effects of purple sweet potato powder substitution and enzyme treatments on the qualities of specialty bread

18

Dennis Marvin Santiago, Koki Matsushita, Tatsuya Noda, Kazumasa Tsuboi, Daiju Yamada, Daiki Murayama, Sakura Kawakami, Kenichiro Shimada, Hiroshi Koaze and Hiroaki Yamauchi


Viji Sarojini

Health and the art of honey processing

Ralf Schlothauer and Ursula Blank

Chlordioxide-supported decontamination and its effect on the microbial load along the postharvest chain of endive salad

Oliver Schlüter, Antje Fröhling, Kristina Naudorf and Peter Murany

Characterisation of iridescent biomimetic calcium phosphate thin films

Rayomand Shahlori, Geoffrey I. N. Waterhouse, Andrew R. J. Nelson and Duncan J. McGillivray

Strain hardening and anisotropy during tensile testing of sheared model Mozzarella cheeses

Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles and E. Allen Foegeding


Amin Shavandi, Alaa El-Din Bekhit, Zhifa Sun and Azam Ali

Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite / β-tricalcium phosphate for bone tissue engineering

Amin Shavandi, Alaa El-Din Bekhit, Zhifa Sun and Azam Ali

Solid state fermentation: a technological alternative for enriching the bioavailability of underutilized crop-based composite flour

Anupama Singh, Vipin Bhandari and Kopal Gupta


Guowan Su, Yaqi Zhao, Dongxiao Sun-Waterhouse and Mouming Zhao

19


Joseph Vella, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

Sauvignon Blanc Juice Index: A unique and integrated grape and wine metabolomics database

Silas G. Villas-Boas, Farhana Pinu, Sergey Tumanov, Marc Greven, Claire Grose, Lily Stuart , Roger Harker and Damian Martin

Novel carbon materials for biomedical devices and environmental monitoring applications Geoffrey I.N. Waterhouse, Andrew Chan and Dongxiao Sun-Waterhouse

Novel luminescent phosphors for white LED applications from bioresource feedstocks

Geoffrey I.N. Waterhouse, Andrew Chan, Aubrey Dosado, Dana Goodacre and Dongxiao Sun-Waterhouse

Low-cost cooling technology for short term fresh produce storage in sub-Saharan Africa Tilahun Seyoum Workneh

Structure characteristics of milk protein complexes with altered casein to whey protein ratios at different conditions

Hong-Hua Xu, Ying Sun and Bo-Yang Li

Analysis of laser-induced plasma characterization on tobacco sample

Ke-Qiang Yu, Yan-Ru Zhao, Fei Liu and Yong He


Dongmei Zheng, Peijun Li, Huiting Luo and Baohua Kong


Yanru Zhao, Keqiang Yu and Yong He

20

List of Poster Presentations (in alphabetical order for authors)

Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of squid pen protein

Alaa El-Din A. Bekhit, Zhihao Hu, Sue Siang Teh and Amin Shavandi

Harvesting methods and sulfur dioxide addition influence on key volatile compounds and sensory profile of Sauvignon blanc wine

Leandro Dias Araujo, Bruno Fedrizzi and Paul Kilmartin

Measuring technique of ice crystal in frozen bread dough

Gabsoo Do, Tatsurou Maeda, Yeonghwan Bae and Sadanori Sase

The influence of the compression pressure and the process parameters on removing of liquid fraction from preheated raw fish material

Józef Grochowicz and Andrzej Dowgiallo

The diversity of texture profile analysis parameters of cheese obtained at different speeds of measuring head

Józef Grochowicz, Jacek Mazur, Paweł Sobczak, Marian Panasiewicz, Zbigniew Kobus and Kazimierz Zawiślak

Modelling of rheological properties of apple juices using a master curve

Józef Grochowicz, Zbigniew Kobus, Rafał Nadulski, Jacek Mazur, Marian Panasiewicz and Kazimierz Zawiślak

Enhance the glucosamine content by using edible and medicinal mushroom biotransformation technology

Shih-Jeng Huang, Sheng-Yuan Yang and Shu-Yao Tsai

21

Nanomaterials from waste in the meat industry

Nadishka Jayawardena, Leonardo Negron, Juliet A. Gerrard and Laura Domigan

Development of rapid analytical method for Dioscorea bulbufera, a beneficial regulator on BDNF-CREB signalling in hippocampal cells

Eun Ju Jeong, Su Jin Lee, Na-Hyun Kim and Jeong-Doo Heo

Non-destructive evaluation for ripeness of La France pear during ripening – Estimation of flesh firmness by a tactile sensor

Yoshinori Kawagoe, Shingo Miyamoto

Effect of ohmic heating on trypsin inhibitor inactivation and kinetic analysis in soymilk during holding time

Fa-De Li, Chen Chen, Changsong Shan, Hualu Song, Zhanhua Song and Peng Wu

Analysis of ginger (Zingiber Officinale) slice quality obtained by microwave fluidized drying

Shujun Li, Qinghua Han, Dan Zhao, Yanmin Yu and Weiqiao Lv

Metabolomic analysis of ‘Granny Smith’ apples stored in dynamic controlled atmospheres Asanda Mditshwa, Olaniyi Amos Fawole, Filicity Vries, Kobus van der Merwe, Elke Crouch and Umezuruike Linus Opara

Influences of concentration of sodium hypochlorite aqueous solution and its soaking time during washing treatment on nutritional properties of fresh-cut bell pepper

Yukiharu Ogawa and Mika Hashimoto

Visual attention to probiotic milk labels: Application of eye-tracking and change detection

Amauri Rosenthal, Denize C.R. Oliveira, Lucía Machín, Ana Giménez, Eduardo H. Walter, Rosires Deliza and Gastón Ares

22

Photonic band gap materials for pollution abatement and solar hydrogen production

Rosanna Rov, Wan-Ting Chen, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

Monoterpenes from the volatile fraction of a Brazilian propolis have activity affecting cellular elongation of lettuce seedling roots

Antonio Salatino, Marco Aurelio S. Mayworm, Diego Demarco, Giuseppina Negri, Alex Batista Santos and Maria Luiza F. Salatino

Propolis obtained inside the Atlantic Forest: composition and anti-HIV activity of its volatile fraction

Antonio Salatino, C.C. Fernandes-Silva, M.L.T.M. Alves, E.W. Teixeira, G. Negri and M.L.F. Salatino

Nanostructural analysis of bioengineered tissues for enhanced performance

K. H. Sizeland, H. R. Kayed, H. C. Wells, N. Kirby, A. Hawley, S. Mudie , R.L. Edmonds and R. G. Haverkamp

Monitoring of microbial contamination in ready-to-eat products in South Korea

Youngbin Song, Insun Choi, Jieun Kim, Sanghyeok Sohn, Taewoong Lee, Taejun Park, Gutae Kwon and Meekyung Kim

A comparison of strength and collagen structure in bovine, porcine and human acellular dermal matrix materials for surgical applications

Hannah C. Wells, Katie H. Sizeland, Nigel Kirby, Adrian Hawley, Stephen Mudie and Richard G. Haverkamp

The development of tuber processing industry in China

Yanchen Yang, Bingnan Yang, Xiaoyan Zhang, Shuai Liu and An Xie

23

Apple waste preservation for extraction of antioxidants

Dandan Zhan, Filipa V.M. Silva and Zaid Saleh

Experiment on shearing mechanical properties of flaxseed

Jin-Feng Ding, Feng-Min Zhao, You-Fu Cao and Shu-Jun Li

Comparative performance evaluation of various M/TiO2 photocatalysts (M = Pd, Au, Pd-Au) for hydrogen production in alcohol-water mixtures

Huihua Zhou, Wan-Ting Chen, Andrew Chan, Dongxiao Sun-Waterhouse and Geoffrey I.N. Waterhouse

24

Keynote Presentations

25

Mechatronics enhances profitability in the meat industry: Future challenges

Geoff Bates

Callaghan Innovation, New Zealand

Tel: +64 9 920 3461

Email: [email protected]

Mechatronics is often equated with robotics and labour saving, but the real wins generally come from improvements in quality and value. The application of automation in the future is more likely to be driven by shelf life, business costs and facilitating higher value products, possibly creating fewer but higher value jobs along the way.

Robotics and automation are becoming cheaper, more reliable, more capable of complex variable tasks and easier to implement. Without doubt mechatronics will play a much larger part in natural product production and processing in the future.

Ovine Automation Limited, a consortium of nine meat companies, has developed a number of practical automation solutions and the presentation will look at some of the learnings and challenges faced in bringing a step change to an established production focussed industry.

The paper looks at both the skill set and the mindset needed for successful implementation of automation. It highlights some of the most significant challenges, including the need to draw the necessary skills to the regions and the difference between a production focus and an innovation focus. The paper also highlights the areas where the rate of change is most likely to bring the next generation of solutions.

We have the opportunity to embrace new technology and maintain our position as world leaders in primary product related industries or we can choose to focus on short term goals and lose ground to others who are hungrier than us.

26

Energy generation and biopharmaceutical manufacturing from aquatic and waste resources

Matt Croughan, Ph.D.

Scientific Advisory Board Member and previous Chief Technology Officer,

Sapphire Energy, Inc., San Diego, CA, USA

Industry Professor and Founder of Bioprocessing Program

Amgen Bioprocessing Center at Keck Graduate Institute

535 Watson Drive, Claremont, CA, 91711, USA

Tel: 001 650-201-5039,


Bioprocessing is the use of cells or their components to manufacturing chemicals and/or biological materials. It has been successfully practiced for over 6000 years and is always in competition with other approaches, such as farming or chemical synthesis, as well as hunting and gathering. In bioprocessing, there are two fundamentally different methods to provide the energy needed for cell growth and product formation. In heterotrophic bioprocessing, energy is typically derived through cellular consumption of sugar or some other carbon source. In phototrophic bioprocessing, energy is provided by light to enable photosynthesis. Outdoor phototrophic bioprocessing, such as when algae are grown in large outdoor ponds, shares some characteristics with farming, such as seasonal growth and the need for crop protection. However, in this case, the crop is an aquatic single-cell organism.

This talk will address new opportunities, wherein heterotrophic or phototrophic bioprocessing can be used for manufacturing of biopharmaceuticals, diet supplements, or renewable biofuels. Specific examples will include the production of: a) biopharmaceuticals for regional markets from genetically-engineered cells, including bacteria, animal cells, or algae, as well as whole plants, b) diet supplements from algae, and c) renewable crude oil from algae grown in large-scale ponds with an integrated algae-to-oil conversion and extraction unit based upon high-temperate liquefaction technology. Advantages and disadvantages versus farming, as well as the opportunity to integrate waste resources at certain points, will be briefly discussed. Rather than in-depth coverage of one or two topics, several key strategic issues will be brought up, so as to stimulate discussion for the rest of the conference.

27


Lynnette R. Ferguson

Discipline of Nutrition and Dietetics, The University of Auckland, Private Bag 92019, Auckland, New Zealand


A substantial effort is put into setting recommended daily intakes of nutrients in New Zealand, as in many other countries. But such efforts may be misleading in the absence of data on genotype, since this may affect the optimal requirements of a particular nutrient for an individual. Folate may be one of the best studied examples, where there is a complex interplay between this vitamin and related micronutrients, and also with genetics. Long chain omega-3 polyunsaturated fatty acids provide another example where there is some confusion. Nutrigenetics studies the manner in which genetics influences nutrient requirements. It is an important field, which is growing in strength and understanding. Unfortunately, some early examples were not well validated, and appeared to be aimed more at convincing consumers to buy dietary supplements that made the manufacturers money, rather than benefiting the health of the purchaser. Some major international collaborative efforts have shown that certain single nucleotide polymorphisms do have significant influences on nutrient requirements, but the number for which there is substantive data is only around 50 at present. The complementary field, nutrigenomics, considers the effect of dietary components on the expression of genes. This field is growing in strength and utility, since it enables non-hypothesis-based studies, done in shorter times and lower numbers than more conventional dietary intervention studies. Some relevant local examples will be discussed.

28

Creating more value and productivity from agriculture with co-products and whole-of-resource processing

Max Kennedy

Ministry of Business, Innovation & Employment, PO Box 1473, Wellington, New Zealand


New Zealand’s capabilities in maximising agricultural production are world-class. Our farmers, foresters, viticulturists, orchardists, and fishers have a strong history of using science and innovation to manage their bio-physical systems in search of optimal production. New Zealand is also a highly capable processor of agricultural produce in to value-add products such as dairy, meat, seafood, apples, kiwifruit, Manuka honey and wine. What about our capabilities for producing co-products from our agricultural produce? Are we taking full advantage of co-products markets? What are co-products and why do they matter? When you consider the entire value-chain there are often multiple opportunities to extract more value in a sustainable manner and whole-of-resource processing is the challenge. This presentation will explore what New Zealanders have achieved in co-products, our related capabilities, what has made us successful, and some thoughts about the future.

29

Feeding 9 billion in 2050 – The role of postharvest technology in harnessing bioresources

Umezuruike Linus Opara

Distinguished Professor and South African Research Chair in Postharvest Technology

Stellenbosch University, South Africa


Despite significant scientific progress made in the last century in harnessing the natural resources in planet earth to improve the quality of life that has seen longevity increase globally by 35% to 71 years from 1960 to 2013, feeding an increasing population sustainably remains one of the grand challenges facing mankind. Traditional approaches towards increasing food production relied heavily on extensification – clearing new land. This ‘old’ approach has limited relevance in the ‘new’ agriculture in an increasingly climate-challenged and resource-limited world. Advances in agricultural and horticultural technologies inspired by better understanding of the underpinning basic sciences and engineering have a central role to play in breaking the yield limits of current production practices. However, postharvest losses remain unacceptably high, exacerbating global food and nutrition insecurity, while downstream, excessive waste (including over consumption) is creating obesity pandemic and mounting health costs in industrialized countries. In response, policy experts and development practitioners have called for more food production albeit through sustainable intensification – reducing the environmental impacts. We call for a third dimension to save the harvest – applying innovative postharvest handling and processing technologies to maintain quality and reduce losses while enhancing product marketability, nutritional and health properties through value-addition as a key strategy to feeding a healthier and happier people and planet in 2050 and beyond.

In this presentation, I will highlight the nature of the global food and nutrition challenge, with special attention to Sub-Saharan Africa and other vulnerable regions. We challenge the current disproportionate focus of policy, research and investment agenda on ‘production’ agriculture and the so called crops that feed the world – cereal grains, which has resulted in a historically low visibility and under-performance of horticulture in the global food and nutrition agenda. Africa will continue to be the hot spot on global food and nutrition security map unless urgent actions are taken to increase productivity, output and value addition. The need for greater investment and international collaboration in research and capacity building to transform and industrialize African agriculture and food systems will be highlighted using evidence on the impacts of the South African Research Chair in Postharvest Technology.

30

mailto:[email protected]

High pressure processing: Advances and trends

Amauri Rosenthal

Embrapa Food Technology

Avenida das Americas 29501 – Rio de Janeiro – RJ – Zip code: 23020-470 – Brazil


High hydrostatic pressure is a technology that has been successfully applied to food processing in the last 25 years. It is essentially a non-thermal process, which preserves compounds responsible for nutritional, functional and quality characteristics, in spite of a certain temperature increase due to adiabatic heating. The process has been applied mainly for food preservation, which comprehends application to products in different food agri-sectors, including fruits, vegetables, meat, fish and seafood and dairy products. The process allows destruction of vegetative cells of microorganisms although presents limitations towards spore inactivation, which requires extremely high-pressure levels to be damaged or destroyed. High Pressure Processing (HPP) can also either inactivate or activate enzymes depending on its type and source, and also according to the process conditions in terms of pressure and time. It can also modify food texture by affecting certain chemical bonds that stabilize macromolecules and their interactions within the food matrix. Hurdle technology has been studied aiming at designing combined processes that may jointly inactivate baroresistant microorganisms, by either affecting resistant vegetative cells or spores, including conventional or other emerging technologies. Variation among microbial strains may turn it complex to design and validate processes mainly by combining HPP with other preservation technologies. In addition, it may turn more challenging the prediction concerning the effect on quality indicators such as functional compounds, which vary according to the food matrix and analytical methods. Potential applications have to be further explored to have more industrial uses, including enzymatic and fermentative reactions under pressure, bioactive compounds extraction and veterinary vaccines. Furthermore, thermodynamic properties of water under pressure allow potential high pressure applications on shift freezing or thawing and cold storage. Finally, the consumer perception on high pressure technology, as well as towards emerging technologies as a whole, has to be further understood and properly communicated aiming at a better technology acceptance, mainly considering new and emerging markets.

31

Challenges for food science and technology for the development of functional foods

Harjinder Singh

Distinguished Professor and Director of Massey Institute of Food Science and Technology

Riddet Institute and Institute of Food Science & Technology, Massey University, Palmerston North, New Zealand

Telephone: +64 (06) 356 9099 ext. 84317


Continuing growth in world population is expected to create an enormous global demand for food. Impending constraints on the use of land, water and energy will affect our ability to produce food, as will the requirement to reduce the impact of the food system on the environment. In addition to food security, the growing population will demand food quality, i.e. the confidence that the food is safe and healthy. In the developed world, the production-to-consumption food system is largely safe, tasty, nutritious, abundant, convenient and readily accessible, but the problem is one of over-consumption of food (causing food-related health issues, e.g. obesity, diabetes).

Over the past two decades new knowledge of the relationship between food components and health has created the emergence of a new category of foods, the so-called functional foods. Food and nutrition science has moved from identifying and correcting nutritional deficiencies to designing foods that promote optimal health and reduce the risk of disease.

The development of functional foods provides real opportunities for the international food industry. However, translating the scientific advances and nutritional innovations into consumer products is highly complex; the food industry must address several critical challenges, including discovering the potential bioactivity of beneficial compounds, establishing optimal intake levels, and developing food delivering matrix and product formulations.

Advances in food and nutritional sciences must be applied to successfully meet the challenges for developing foods for enhancing human health. There are several areas of science that have the potential to greatly affect the quality of food and human health and wellness. The application of molecular and structural biology tools will allow better understanding of role of food components in human health and wellness. Continued developments in nanotechnology could provide several benefits throughout the food manufacturing sectors, including efficient delivery of bioactive compounds and optimal nutrition. Biotechnology holds promise for creating unique health enhancing foods, but more effective communication will be needed to address consumer concerns.

32

Emerging technologies for food processing and biosystems engineering

Da-Wen Sun1,2

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China (Email: [email protected])

2Food Refrigeration and Computerised Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland (Email: [email protected]; Websites: www.ucd.ir/refrig, www.ucd.ie/sun)

Driven by new knowledge and new techniques developed through research findings and by market demand, the food processing and biosystems engineering industry is very active in technology innovation with a good track-record in searching for new ways of processing food and agricultural products. However, with the increasing demand from consumers for enhanced food safety and quality, challenges for developing and adopting novel and advanced processing techniques are still facing the industry.

There are many novel technologies being developed, including non-thermal processing such as high pressure, pulsed electric fields, radio frequency, high intensity pulsed light, ultrasound, irradiation, and new hurdle technology; alternative technologies and strategies for thermal processing such as microwave, ohmic, dielectric heating, dehydration using combined microwave vacuum techniques, and new hybrid drying technologies; low temperature processing technologies such as innovative applications of vacuum cooling for rapid cooling of foods, acceleration of freezing process using high pressure and ultrasound, and freezing with antifreeze protein and ice nucleation; and minimal processing and smart packaging technologies. This presentation will give some examples that being studied in recent years.

References: [1] Da-Wen Sun (editor), Emerging Technologies for Food Processing, 2nd Edition, Academic Press / Elsevier, San Diego, California, USA, 635 pp., ISBN 978-0-12-411479-1 (2014). [2] Da-Wen Sun (editor), Thermal Food Processing: New Technologies and Quality Issues, 2nd Edition, CRC Press / Taylor & Francis, Boca Raton, Florida, USA, 664 pp., ISBN 978-1-4398767-8-7 (2012). [3] Da-Wen Sun (editor), Handbook of Frozen Food Processing and Packaging, 2nd Edition, CRC Press / Taylor & Francis, Boca Raton, Florida, USA, 880 pp., ISBN 978-1-4398360-4-0 (2011). [4] Da-Wen Sun (editor), Emerging Technologies for Food Processing, Academic Press / Elsevier, London, UK, 792 pp., ISBN 978-0-12-676757-5 (2005).

33

Concurrent Oral Presentations

34

Industrialisation of traditional foods

Richard Archer

Logan Campbell Professor of Food Technology

Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442

Tel: +64 6 951 7557; +64 21 246 3084


In today’s globalised world, most people can access good, safe, affordable foods year round presented in a range of ethnic styles. Many can choose nutritious or indulgent foods at will. This requires a system of farms, factories, supply chains and regulatory oversight of great sophistication.

But those consumers who can afford it increasingly avoid the processed and the transported. They prefer the concepts local, natural, unprocessed and see this as a preferred route to health. Increasingly they see these characteristics embodied best in traditional foods, sometime ancient traditions.

Increasing use of recognisably traditional foods and techniques may well be the next big move, but executed in factories with the same high levels of safety and economies of scale we are now used to. Perhaps this trend is established already. How might the trend unfold and what technical challenges must be overcome? What can we learn from earlier industrialisations of traditional food forms? This talk attempts to predict one strand of our food future and identify some of the work needed of our food scientists and engineers over the next decade.

35

Optimized ultrasound-assisted water extraction from Leptospermum scoparium leaves containing acetylcholinesterase inhibitory activity

Hafiz Majid*, Merlyn Mathew, Filipa Silva

Department of Chemical and Materials Engineering, The University of Auckland, 20 Symonds Street, Auckland 1142, New Zealand.


Abstract content not published upon author's request.

36


Amin Shavandi, Victoria Wilton, Alaa El-Din A. Bekhit*

Department of Food Science, University of Otago, Dunedin, New Zealand

Tel: +644794994

*Email: [email protected]

NZ sea urchin (Evechinus chloroticus or kina) shell is a waste material of the seafood industry. There is a significant cost associated with its disposal and waste management. The kina shell can be converted to Hydroxyapatite (HA). HA is a major component of bones and teeth that has been widely used in orthopaedic applications. Physical properties (phase purity, thermal stability, particle size and shape) are important for HA to be employed in biomedical applications. This study investigated the physiochemical properties of waste shells from North (NK) and South Islands (SK); and to develop porous HA structures for bone tissue engineering using a hydrothermal process. Kina shells were partially converted to HA at 100°C and at atmospheric pressure. The NK shells had average diameter and thickness of 9.0-12.0 and 2.8-3.0 mm whereas these values for SK shells were 6.9-7.4 and 1.3-1.5 mm, respectively. XRD results indicated formation of HA layer on the surface of the calcium carbonate structure. The conversion process to HA was time-dependent and 75% conversion was achieved for SK after 8 days. The NK shells were disintegrated and collapsed after 8 days and a maximum of 29% HA conversion was obtained after 4 day of processing. HA from SK and NK had a porous structure with a mixture of large pores and small pores. The porosity is important for blood and nutrient circulation required for bone regeneration. The NK HA samples showed higher concentrations of Magnesium (4.5%) and Strontium (0.3%) than the SK samples (3.3% Mg and 0.2% Sr), which are important components for HA used in bone grafting. Toxic elements were below detection limit. Both samples showed similar FTIR spectra. Shells from South Island have larger pore sizes and better mechanical stability with potential to be used in bone regeneration. This is currently under evaluation in in vivo trials.

37


Jagan Billakanti*, Tina Fenton, Andrew MacKenzie, Mikhail Vyssotski and Stephen Tallon

Callaghan Innovation, 69 Gracefield Road, Lower Hutt -5040, New Zealand


Salmon roe has the highest levels of polyunsaturated fatty acids (PUFAs), particularly omega 3 (EPA and DHA), compared to any other seafood. Salmon roe is rich in antioxidants, fat-soluble vitamins, astaxanthin, and proteins that are a good source of nutrients for brain health and fertility. The majority of salmon roe found on the market is either fresh or traditionally preserved for a set period of time. However, there is a limited research in the literature regarding the extraction of bioactive compounds from salmon roe. Due to increasing demand for such products this work was designed to produce high value lipophilic extracts from salmon roe. The technologies explored here include supercritical carbon dioxide (SC-CO) and near critical dimethyl ether (DME) extractions, traditional ethanol, and chemo-enzymatic treatment followed by solvent extraction. Compared to all of the supercritical/near critical extraction methods explored here, the fresh salmon roe blended with 0.1 M citric acid buffer (1 part of 0.1 M citric acid solution to 4 parts of salmon roe) and extracted with DME showed a ≈100% yield of astaxanthin and other pigments and >70% yield of total lipids. The residue of the above product contained negligible amount of pigments and ≤ 8% (w/w) total lipids that were rich in complex lipids and PUFAs. Unlike supercritical/near critical extraction technologies, freeze-dried salmon roe extracted with absolute ethanol showed the highest lipid yield (≥ 88%) and it was found to contain both neutral and complex lipids. Similarly, fresh salmon roe extracted with absolute ethanol produced an extract with 34% lipid yield which contains mainly complex lipids (≥ 85% of total lipids), and the residue to contain the remaining lipids rich in neutral lipids (≥ 90% of total lipids), ≥ 75% protein and ≥ 3% sialic acids and micronutrients with negligible amount of pigments.

38


Angus Brown

Business Development Manager, New Zealand Food Innovation Network


The success of a new product depends on a number of factors: proposition, branding, stability, manufacturing capability, competitive advantage, distribution, marketing, supply, and the list goes on! What is apparent though, is that there is a shift from over processed, over packaged foods to more natural, fresh and hand-crafted products. This presentation looks at the trends unfolding in the western world and the demographic that is leading the charge - some call them ‘hipsters’, others say ‘cultured’, the technical term is ‘Lifestyle Consumer’ and this bunch is producing more innovative products faster than any corporate multi-national could ever dream of.

39


Sara Bußler1*, Lucie Guérin2, Birgit A. Rumpold1 and Oliver Schlüter1

1Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany

2ONIRIS, College of Veterinary Medicine, Food Science & Engineering, Nantes, France

Contact address: Leibniz Institute for Agricultural Engineering (ATB), Max-Eyth-Alle 100, 14469 Potsdam, Germany


Edible insects are proposed as novel protein sources for the European food and feed markets. For an industrial bio-fractionation, established processing chains for the production of high-quality and affordable proteins from traditional protein sources need to be adapted to meet the specific requirements of edible insects as a raw material. The aim of this study was to identify the necessary process stages and parameters required in order to maximize the yield of soluble insect proteins. Besides the preparation of flour from whole insects, the impact of fat extraction and protein extraction methods on yield, techno-functionality and quality parameters of high-protein fractions from meal worm (Tenebrio molitor) were investigated.

The most appropriate method for the production of insect flours comprised mixing frozen insects with water at 4°C, freeze drying and milling. The mealworm flour contained about 20% fat whereas the protein content (Kjeldahl) was 60%. Defatting of the flour via hexane extraction reduced the fat content to 2.8% and increased the protein content to 68%. Protein solubility was investigated varying the pH (2 to 12), the ionic strength via sodium chloride content of the solvent (0.05 to 10 M) and the extraction temperature (20 to 100°C). Highest protein yield (70%) was obtained at pH 10 and 60°C using defatted mealworm flour. Based on those results, a mealworm protein isolate was recovered by aqueous extraction, precipitation, re-extraction of the precipitate, freeze-drying and milling, leading to a protein isolate with a purity of about 70% and a final fat content of 0.4%. This process was developed with the goal of determining the composition of recovered mealworm flour fractions according to their respective proportions as well as to the attainable purities and microbial safety of the major fractions.

40


Sara Bußler1*, Jörg Ehlbeck2 and Oliver Schlüter1

1 Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering (ATB), Potsdam, Germany

2Plasma Bioengineering, Leibniz Institute for Plasma Science and Technology, Greifswald, Germany

Contact address: Leibniz Institute for Agricultural Engineering (ATB), Max-Eyth-Alle 100, 14469 Potsdam, Germany


During post-harvest processing of fresh cut and dried fruits and vegetables, polyphenol oxidase (PPO) and peroxidase (POD) need to be inactivated in order to avoid undesirable browning reactions and the loss of sensorial or nutritional quality. For this purpose, the application of plasma processed air (PPA) offers a promising alternative to traditional methods, such as pasteurization or the addition of anti-browning compounds. In this study the ability of PPA to inactivate PPO and POD in complex food matrices and its impact on quality parameters, such as colour, texture and cell integrity of apple and potato tuber subsequent to freshly cutting, warm air or freeze drying, and during storage was evaluated.

Exposure to PPA (microwave driven plasma torch, 1.1 MHz, air, up to 10 min) reduced PPO activity by about 62% and 77% in fresh cut apple and potato tissue. POD was even less stable upon PPA treatment for 10 min and was reduced by 65% and 89%. In both cases, the pH value on the tissue surface dropped to 1.5. Regarding the apple tissue, browning occurred upon exposure to PPA leading to an increase in browning index from 30 to 78 (2.5 min) and 75 (5, 7.5 and 10 min). Modulus of elasticity of warm air-dried apple cubes sharply dropped after 5 days of storage. Similar effects on textural properties were detected in freeze dried apple and potato cubes whereby the modulus of elasticity did not change during storage. Blackening of the potato tissue could be completely prevented with PPA treatment. Browning indices remained constant at 12 (freeze dried) and 23 (warm air dried) for potato tissues. With the product-specific selection of processing parameters, the indirect plasma application offers an innovative unit operation in minimal processing of fruit and vegetables allowing loss reduction and shelf-life extension.

41

Investigating the linoleic acid effect on Saccharomyces cerevisiae metabolism

Francesca Casu1*, Farhana Pinu2, David R. Greenwood1,2, Silas G. Villas-Bôas1

1School of Biological Sciences, The University of Auckland, 3A Symonds Street, 1010, Auckland

2New Zealand Institute for Plant & Food Research Limited


Saccharomyces cerevisiae is the yeast most commercially used, being involved in food production, especially in baking and in fermented beverages such as beer and wine. In the wine making in particular, S. cerevisiae is responsible for important aroma compounds in addition to converting sugars into alcohol. The New Zealand variety of Sauvignon blanc is popular and exported all over the world thanks to the aroma compounds synthesized by the yeast. However, the pathways leading to the biosynthesis of these compounds are not clear yet. Previous research in our laboratory showed for the first time that the linoleic acid concentration in the grape juice affects a large number of metabolites in the final wine. The yeast metabolism is clearly affected by the presence of the linoleic acid in the medium (the grape juice). Therefore, we decided to study the effect of linoleic acid to S. cerevisiae metabolism under laboratory conditions. We fermented S. cerevisiae in a chemically defined minimal medium supplemented with different linoleic acid isomers at different concentrations to investigate how the yeast cells are affected by trace amounts of this unsaturated fatty acid. We observed an increase in the levels of free amino acids, citric acid cycle intermediates, and ethanol; and a decrease in the levels of pyruvate and glucose.

42

Bio 100 propolis with CycloPower™ - A new dietary supplement

Owen Catchpole1,2*, Stephen Bloor2, Kevin Mitchell2, Paul Davis3, Amanda Suddes1

1Manuka Health New Zealand Ltd; 2Callaghan Innovation; 3Trinity Bioactives

Contact address: 1Manuka Health New Zealand Ltd, 34 Hannigan Drive, Mt Wellington, Auckland 1742, New Zealand


Propolis is a heterogenous substance consisting of plant exudates that are collected by bees and then admixed with beeswax for protection of the hive. Propolis is collected and then processed to remove the wax to give propolis resin, which is used in a variety of products. We have been carrying out an extensive program of work to understand the composition, bioactivity, processing, and formulation of propolis into products that may be beneficial to human health. In this work, we present some results of our work on the chemical composition of propolis resin, the molecular encapsulation of propolis in cyclodextrins, and the in-vitro anti-gastrointestinal cancer activity of selected fractions, purified compounds in propolis, and various cyclodextrin – propolis complexes. New Zealand propolis resin has been found to be very rich in the dihydroflavonoids pinocembrin and pinobanksin-3-O-acetate, and the caffeate esters 1,1-dimethylallyl caffeate, 3-methyl-3-butenyl caffeate, benzyl caffeate and CAPE, which have been found to have broad spectrum in-vitro anti-gastrointestinal activity. The flavonoids chrysin and galangin are also bioactive, and present in high concentrations. Cyclodextrin complexes of propolis resin rich in these compounds also had good bioactivity. The most effective cyclodextrin for encapsulation of these bioactive compounds for functional food use was found to be gamma cyclodextrin. A novel manufacturing process has been established and performed at the FoodBowl. A new gamma cyclodextrin encapsulated NZ propolis resin dietary supplement entitled Bio 100 Propolis with CycloPower™ will be commercially launched in 2016.

43

H2 production from biofuels: Alcohol photo-reforming over bimetallic Pd-Au/TiO2

photocatalysts

Andrew Chan1, Hicham Idriss2, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1,3*

1School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand

2SABIC, Corporate Research and Innovation (CRI), KAUST, Thuwal, Saudi Arabia

3The MacDiarmid Institute for Advanced Materials and Nanotechnology, New Zealand

Contact address: School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand

*Email: [email protected]; [email protected]

The development of a sustainable hydrogen economy, in which H2 will replace fossil fuels for electricity generation and transportation, hinges on the discovery of simple and low cost technologies for H2

production, distribution and storage. Current H2 production is based on methane steam reforming (MSR) and the water-gas shift (WGS) reaction, non-sustainable and energy intensive processes with a significant carbon footprint. Alternative H2 production technologies must be developed, for utilisation in the energy sector, synthesis of ammonia and hydrogenation of vegetable oils.

This study compares the activity of Pd/TiO2, Au/TiO2 and Pd-Au/TiO2 photocatalysts for H2 production from ethanol-water mixtures under UV excitation [1,2]. Photocatalysts were prepared at total metal loadings of 0.00-4.00 wt.% using Degussa P25 TiO2 (85:15 wt.% anatase:rutile) as the support. TEM, XRF, XRD, N2 physisorption, XPS, NEXAFS and EXAFS and UV-Vis absorption measurements were used to characterize the photocatalysts, and confirmed the presence of Pd0, Au0 and Pd0-Au0 nanoparticles on the surface of the photocatalysts, respectively. H2 production tests were conducted in 2 vol.% and 80 vol.% ethanol solutions at a UV flux (365 nm, 6.5 mW cm-2) comparable to that present in sunlight at the Earth’s surface. H2 production rates were highly dependent on the metal co-catalyst, co-catalyst loading and the ethanol concentration. The highest H2 production rates were achieved at an ethanol concentration of 80 vol.%, with rates generally following the order Pd-Au/TiO2 > Pd/TiO2 > Au/TiO2 >> TiO2. Amongst all the photocatalysts tested, a 0.25 wt.% Pd-0.25 wt.% Au/TiO2 photocatalyst demonstrated the best activity, affording a H2 production rate of 68 mmol g-1 h-1 in 80 vol.% ethanol and 25 mmol g-1 h-1 in 2 vol.% ethanol. These are the highest photocatalytic H2 production rates yet reported in ethanol-water mixtures. Results support the development of a sustainable hydrogen economy.

References:

[1] Al-Azri, Z.H.N.; Chen, W.T.; Chan, A.; Jovic, V.; Ina, T.; Idriss, H.; Waterhouse, G.I.N. J. Catal. 2015, 329, 355-367.

[2] Chen, W.T.; Chan, A; Al-Azri, Z.H.N.; Dosado, A.G.; Nadeem, M.A.; Sun-Waterhouse, D.; Idriss, H.; Waterhouse, G.I.N. J. Catal. 2015, 329, 499-513.

44

Novel optical sensors based on avian feather architectures

Andrew Chan1, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1,2*





Structural colour is ubiquitous in nature and is responsible for the spectacular iridescence seen in the feathers of many species of bird, including pigeons and the peacock. This talk explores the mechanisms of structural colour in pigeon and peacock feathers, and then outlines a synthetic strategy for producing photonic crystal thin films with similar iridescence from a wide range of organic and inorganic materials, including avian keratin. Various applications for the photonic crystal thin films produced are discussed, including gas sensing, refractive index determination and catalysis.

45

Ni/TiO2: A promising low cost photocatalytic system for solar H2 production from ethanol-water mixtures

Wan-Ting Chen¹, Geoffrey I.N. Waterhouse1,2*



Email: [email protected]; [email protected]

A seamless transition to a “hydrogen economy” requires the discovery of simple, efficient, low cost and sustainable methods for hydrogen production, storage and distribution, of which the former is arguably the most challenging. M/TiO2 photocatalysts (M = Pt, Pd and Au) exhibit excellent activity for photocatalytic water splitting under UV excitation, especially in the presence of sacrificial reagents such as alcohols. However, the use of Pt, Pd or Au co-catalysts for industrial scale hydrogen production is not technically feasible due to the high cost of these metals, which motivates the search for low cost alternatives.

In response, we have developed a series of low cost Ni/TiO2 photocatalysts based on Degussa P25 TiO2

(85 wt.% anatase, 15 wt.% rutile), with nickel loadings in the range 0-4 wt.%. TGA, XRD, UV-Vis and XPS measurements confirmed the presence of metallic Ni on the surface of all the photocatalysts, with the Ni nanoparticles being very small (~ 1 nm) and highly dispersed over the TiO2 support making them difficult to visualise by TEM. The Ni/TiO2 photocatalysts were very active for H2 production from ethanol-water mixtures under UV excitation of comparable intensity to that present in sunlight, with the optimal Ni loading being ~0.5 wt.% (H2 production rate = 20.7 mmol g-1 h-1 in 80 vol.% ethanol). The Ni/TiO2 photocatalysts showed high H2 production rates and excellent operational stability over a wide range of ethanol concentrations (0-100 vol.%).

Remarkably, the 0.5 wt.% Ni/TiO2 photocatalyst outperformed a 2 wt.% Au/TiO2 photocatalyst at ethanol concentrations between 1-15 vol.%, conclusively demonstrating that Ni/TiO2 photocatalysts are a viable low cost alternative to noble metal-based photocatalysts for solar H2 production from biofuels.

Fig. 1. H2 production rate under UV for Ni/TiO2 and Au/TiO2 in aqueous ethanol.

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46


Chen Yongming1*, Lin Ping1, He Yong2, He Jianqiang1

1College of Electrical Engineering, Yancheng Institute of Technology, Yancheng Jiangsu, 224051, P.R. China

2College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, P.R. China


The near infrared (NIR) hyperspectral imaging technology combining with chemometrics were employed to rapidly and non-destructively estimate the durability of ethylene-vinyl acetate copolymer (EVA) plastic materials for farmland utilization. The durability of EVA plastic materials was measured by the impact device. The hyperspectral imaging equipment was used to gain the spectral information from the EVA materials. The wave-selection algorithms were performed to extract the useful feature wavelengths. The prediction models were constructed based on the selected feature wavelengths and the nonlinear regression algorithms. The performance of these regression models was compared. The results showed that the proposed model using the successive projection algorithm combining with the support vector machine regression (SVM) approach outperformed the other models. It could be concluded the presented NIR hyperspectral imaging technology combining with the SP-SVM model was most suitable for decide the durability of EVA plastic materials for farmland utilization.

47


L. J. Domigan1,2*, M. Kaur1,2, L. Sasso3, J. Gerrard1,2,4

1School of Biological Sciences, The University of Auckland, New Zealand.

2The MacDiarmid Institute for Advanced Materials and Nanotechnology, New Zealand.

3Department of Precision and Microsystems Engineering, TU Delft, The Netherlands.

4School of Chemical Sciences, The University of Auckland, New Zealand.

5Callaghan Innovation, New Zealand.

Contact address: School of Biological Sciences, The University of Auckland, New Zealand


Crystallins are a class of structural proteins that make up the bulk (90%) of the eye lense, where they are responsible for maintaining transparency and structural integrity. In our lab we have established methods for the large scale extraction of these proteins from fish eye lenses (Macruronus novaeselandiae (Hoki)); which are currently a low value by-product of the NZ fishing industry [1]. We have an interest in the generation of novel biomaterials from crystallin proteins, with applications in nanotechnology, biosensing and biomedical engineering. Using simple processing technology, protein nanofibers (PNF) can be formed from the crude crystallin protein extract. PNFs have high stability, and can be functionalised with a variety of industrially relevant enzymes to produce an active nanoscaffold for biosensing [2,3]. Optically transparent films can also be formed from crystallin proteins, and we are currently investigating their use as a scaffold for tissue engineering.

References:

[1] J Healy, K Wong, EB Sawyer, C Roux, L Domigan, SL Gras, M Sunde, NG Larsen, J Gerrard, M Vasudevamurthy. (2012) “Polymorphism and higher ordered structures of protein nanofibers.” Biopolymers. 97(8): 595-606.

[2] L Domigan. KB Anderson, L Sasso, M Dimaki, WE Svendsen, JA Gerrard, J Castillo-Leon. (2013) “Dielectrophoretic manipulation, electrical characterisation, and solubility of protein nanofibrils formed from crude crystallins.” Electrophoresis. 34(7): 1105-1112.

[3] M Kaur, S Roberts, J Healy, L Domigan, M Vasudevamurthy, JA Gerrard, L Sasso. (2015) “Crystallin nanofibrils: A functionalizable nanoscaffold with broad applications manufactured from waste.” ChemPlusChem. 80(5): 810-819.

48


Aubrey G. Dosado1,2, , Wan-Ting Chen1, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1,2,3*

1School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland, New Zealand

2The Dodd-Walls Centre for Photonic and Quantum Technologies, New Zealand



Over the next 50-100 years, a hydrogen economy is predicted to develop in which H2 will replace fossil fuels as the primary energy carrier. Before then, cleaner and sustainable technologies for H2 production need to be developed. Solar H2 production from alcohol-water mixtures in the presence of semiconductor photocatalyst is widely viewed as one of the most promising future technologies for delivering a carbon-neutral H2 supply. This study compares Au/TiO2 photocatalysts prepared from hydrogen titanate (H2Ti3O7) calcination products (denoted here as TiNTx, where x = calcination temperature) and Degussa P25 (48 m2 g-1) for H2 production in different alcohol-water systems under UV excitation. Results show that calcination of H2Ti3O7 nanotubes (216.4 m2 g-1) at 600 °C yields high surface area anatase TiO2 nanorods (68.2 m2 g-

1). Gold nanoparticles of size of 4-7 nm were subsequently deposited on the TiNT600 and P25 supports, at loadings between 0.5-2.0 wt.%. The Au nanoparticles activate TiO2 for H2 production, by suppressing electron-hole pair recombination in TiO2 under UV excitation and also serving as cathodic sites for H2

evolution. A 0.5 wt.% Au/TiNT600 photocatalyst demonstrated excellent H2 production activity in a wide range of alcohol–water systems, performing similarly to a 1.5 wt.% Au/P25 reference photocatalyst. For both the 0.5 wt.% Au/TiNT600 and 1.5 wt.% Au/P25 photocatalysts, H2 production rates decreased in the order triol (glycerol) > diol (1,2-ethanediol ~ 1,2-propanediol) > ethanol > 1-propanol. Good correlations were found between the H2 production rates and alcohol properties such as the number of hydroxyl groups, polarity or standard oxidation potential. Photocatalysis represents a viable method for transforming alcohol-water mixtures obtained by fermentation of food crop waste into H2.

Fig.1. H2 production rates of 0.5 wt.% Au/TiNT600 and 1.5 wt.% Au/P25 at various 10 vol.% mixtures.

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49


Wojdalski Janusz1, Grochowicz Józef2, Ekielski Adam1,*, Radecka Kamila1, Stępniak Sylwester3, Orłowski Arkadiusz4, Florczak Iwona1, Drożdż Bogdan1, Żelaziński Tomasz1, Kosmala Grzegorz1

1Department of Production Management and Engineering, Warsaw University of Life Sciences, Poland

2Warsaw School of Tourism and Hospitality Management, Stokłosy 3, 02-787 Warsaw, Poland

3Department of Chemistry, Warsaw University of Life Sciences, Poland

4Department of Informatics, Warsaw University of Life Sciences, Poland., Institute of Physics of the Polish Academy of Sciences

Contact address: Department of Production Management and Engineering, Warsaw University of Life Sciences, 02-787 Warsaw, Nowoursynowska str. 164, Poland


The aim of this study was to determine the energy consumption of the pressure agglomeration process of dry apple pomace, and to determine selected physicochemical properties of compressed material. The findings were used to evaluate the suitability of processed apple pomace for energy generation purposes.

Fresh apple pomace was dried in a laboratory drier at 100°C to a final moisture content of 8 %. Ground and unground pomace was analyzed at four stages. Stage I involved a size distribution analysis. At stage II, the samples were subjected to pressure agglomeration. Energy consumption of the compression process was determined. At stage III of the experiment, the heat of combustion was determined. At stage IV, compressed samples were examined under a stereoscopic microscope to determine structural differences between samples of ground and unground material.

Total compression energy of unground pomace was in the range of 66.60 J g-1 to 150.00 J g-1, and that for ground pomace was in the range of 34.79 to 149.95 J g-1. With an increase in load, the expansion of unground pomace decreased from 4.86% to 2.99% and of ground pomace – from 4.49% to 2.93%, which points to higher density of pellets made from ground pomace. The heat of combustion determined in the calorimeter was 19 MJ kg-1, and it was comparable with that of other types of fruit pomace. The amount of energy generated by the combustion of apple pellets was 80 to 340 times higher than the amount of energy consumed during processing under compression load of 50 kN and 10 kN, respectively. Microscopic observation of compressed samples showed that the contours of pressed fragments in unground material were clearly visible, whereas the contours of ground material particles could not be clearly identified.

50


Teodoro Espinosa-Solares*, Guillermina Hernández-Rodríguez, Genaro Iván Cerón-Montes, Diana Guerra-Rámirez, Matilde Villa-García

Contact address: Universidad Autónoma Chapingo, México


Abstract content not published upon author's request

51


Jean Frederic Isingizwe Nturambirwe1*, Willem J. Perold1, Umezuruike Linus Opara2 1Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa

2Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.

Contact address: Department of Electrical and Electronic Engineering, Stellenbosch University, Matieland 7602, South Africa.

Tel: +27 (021) 808 4368


Banana is a fast ripening fruit which undergoes many changes in quality characteristics during ripening, and therefore could be a good choice for studying fruit quality. There is a lack of fast, low cost, non-destructive internal quality testing techniques in the horticultural industry in general, but developing techniques such as ultra-low field NMR are a promising solution to the problem. A commercial SQUID-NMR system was used to measure changes that occurred in banana during ripening, where the longitudinal and transverse relaxation times (T1 and T2 respectively), were measured progressively, on entire bananas under storage during their ripening period. Physico-chemical quality attributes such as total soluble solids (TSS), titratable acidity (TA), pH, firmness and color were measured to determine reference quality attributes. Statistical analysis using cross-correlation, analysis of variance (ANOVA), and principal components analysis (PCA) were performed to investigate the relationships between different attributes. T1 showed better correlation to total sugars, sugar:acid ratio (TSS/TA) and peel color than T2. PCA results clearly separated the first day from the remaining five days of storage and the overall variation was mostly explained by color parameters (a* and h), T1, TSS, and TSS/TA. Overall, this study has demonstrated the potential of SQUID-NMR technique for predicting banana quality based on the averaged longitudinal relaxation time, T1.

52

Comparative study on chemical composition and bioactivity of oils extracted from seeds of sunburned and healthy pomegranate fruit

Olaniyi Amos Fawole1,2*, Umezuruike Linus Opara1,2

1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa.

2Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa.

Contact address: South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 760, South Africa.


The study presents a comparative investigation on composition and bioactivity of oils extracted from pomegranate seeds of sunburned fruit (SBF) and healthy fruit (HF) for value-adding potential of pomegranate fruit waste. Oil samples were extracted with petroleum ether by ultrasonification after drying using different drying techniques (freeze-, sun- and oven-drying). Compositional analysis included p-anisidine value, total phenolic content (TPC) as well as essential oils and sterols while the investigated bioactivities included DPPH radical scavenging ability (RSA) and tyrosinase enzyme inhibition ability. Results showed that oven-dried seeds, regardless of seed source (SBF or HF), yielded higher oil ranging from 20.20% to 24.35% dry matter. However, regardless of drying method, oil obtained from SBF contained higher TPC (1.4 – 2.8 mg/g of oil GAE) than those obtained from HF. A total of 17 compounds were identified by GC-MS analysis with the predominant being 9,12,15-Octadecatrienoic acid, a conjugated linolenic acid, constituting 70-72% of total essential oils. Gamma-tocopherol constituted 95% of total tocopherol while β-sitosterol constituted between 85-87% of total sterols. Overall, good RSA was exhibited by all the investigated oil samples with IC50 ranging from 34.77 to 59.29 µg/mL AAE. RSA was influenced by seed source (p = 0.006) and drying method (p = 0.025). All the oil samples showed good ability to inhibit tyrosinase enzyme regardless of seeds source and drying method, with monophenolase and diphenolase IC50 ranging between 0.31 and 0.49 mg/mL and 0.64 and 2.43 mg/mL, respectively. This study indicates that seeds of sunburned pomegranate fruit can be exploited for high quality oil due to similar yield and bioactive composition compared to oil extracted from healthy fruit. In general, regardless of drying method, oils from seeds of SBF and HF both had good antioxidant activity and tyrosinase enzyme inhibition ability, which is applicable in skincare and nutraceutical industry.

53

Numerical study of airflow in a full-scale refrigerated shipping container packed with apple fruit

Samuel Getahun1,3, Chris Meyer1, Mulugeta Delele2, Umezuruike Linus Opara3,4*

1Department of Mechanical and Mechatronics Engineering, Stellenbosch University, Stellenbosch 7602, South Africa.

2BIOSYST-MeBioS, Katholieke Universiteit Leuven, Leuven, Belgium.

3Postharvest Technology Laboratory, , Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.

4Postharvest Technology Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.

Tel: +27 21 808 4064

Fax: +27 21 808 3743


Cooling air distribution inside a refrigerated shipping container packed with produce is critical to achieve cooling homogeneity and maintain product quality during transportation. A steady state 3-D computational fluid dynamics (CFD) model was developed to study cooling air distribution in a full-scale refrigerated container filled with pallets of ventilated cartons containing apples. The model took into account the geometrical details of the shipping container. Transport phenomenon in the packed pallets was solved using porous media modelling approach. Turbulence was treated using a SST k-ω turbulence model. The model was validated using results obtained from an experimental velocity distribution study. There was a good agreement between measured and predicted results. The validated model was used to study the effect of packaging design on airflow pattern inside the container and the results showed that airflow pattern characteristics were highly influenced by package vent design parameters. Airflow resistance and uniformity during cooling were mainly affected by packaging vent size and location. The result demonstrated the capability of 3-D CFD modelling for predicting the airflow profile inside refrigerated shipping container loaded with fresh produce.

54

M/TiO2 (M = Au, Pd, Pt or Au-Pd) photocatalysts for solar energy capture and H2 production from alcohol-water mixtures

Dana Goodacre1, Geoffrey I.N. Waterhouse1*

1School of Chemical Sciences, University of Auckland, Private Bag 90219, Auckland, New Zealand

Contact address: School of Chemical Sciences, The University of Auckland, New Zealand


Hydrogen (H2) is an important chemical feedstock and a promising alternative to fossil fuels as an energy carrier.1 Semiconductor photocatalysts capture abundant solar energy, and harness it in water splitting or alcohol photoreforming reactions where H2 is produced. TiO2 has several properties that make it appealing as a photocatalyst including chemical stability, abundance, low cost and low toxicity. However, it has a large band gap, which limits usable solar wavelengths to the UV region. Other issues include a large overpotential for hydrogen production and rapid electron-hole pair recombination. These issues can be resolved by introduction of noble metal nanoparticles and hole scavengers such as alcohols.2

This work is aimed at optimisation of M/TiO2 photocatalysts (where M=Au, Pd Pt or Au-Pd) for hydrogen production from alcohol-water mixtures under solar irradiation. The less studied brookite phase of TiO2 was explored and compared to commercial Degussa P25 TiO2. Metal loadings were 0.25 wt.% - 1.00 wt.%. Photocatalysts were successfully synthesized and characterized by X-ray diffraction, UV-Vis absorption spectroscopy, transmission electron microscopy and X-ray photoelectron spectroscopy. H2 production of the M/TiO2 photocatalysts was tested under a realistic solar UV flux (6.5 mWcm-2) in water containing 10 vol.% ethanol, ethylene glycol or glycerol. Properties and activity of the brookite photocatalysts were generally similar to the equivalent P25 photocatalyst. The activity of M/TiO2 photocatalysts for H2 production is dependent on the metal co-catalyst, metal loading and sacrificial reagent, with rates generally following the order Pd ~ Pd-Au > Pt/TiO2 > Au/TiO2 > TiO2 and glycerol > ethylene glycol > ethanol. The highest activity was observed for 0.25 wt.% Au – 0.25 wt.% Pd/P25 TiO2 in 10 vol.% glycerol. The H2 production rates here are amongst the highest yet reported.3 These results suggest that semiconductor photocatalysis has great potential for sustainable solar hydrogen production.

References:

[1] Mazloomi, K.; Gomes, C., Hydrogen as an energy carrier: Prospects and challenges. Renewable and Sustainable Energy Reviews 2012, 16 (5), 3024-3033.

[2] Leung, D.; Leung, M.; Fu, X.; Wang, C.; Ni, M.; Wang, X., Hydrogen production over titania-based photocatalysts. 2010, 3 (6), 681-694.

[3] Al-Azri, Z. H. N.; Chen, W.-T.; Chan, A.; Jovic, V.; Ina, T.; Idriss, H.; Waterhouse, G. I. N., The roles of metal co-catalysts and reaction media in photocatalytic hydrogen production: Performance evaluation of M/TiO2 photocatalysts (M = Pd, Pt, Au) in different alcohol–water mixtures. Journal of Catalysis 2015, 329, 355-367.

55

Fermentation of fruit/vegetable by-products with a non-Saccharomyces yeast for functional food product production

Ninna Granucci1,*, Philip Harris¹, Jason Ryan2, Silas G. Villas-Boas¹

1The University of Auckland

2Callaghan Innovation

Contact address: University of Auckland, Thomas Building, Building 110, 3a Symonds St, Auckland


A great percentage of fruit by-products from the juice industry is produced and managed as waste evoking an economical and environmental concern. Therefore, the focus of this study is the development of a fermentation process based on fruit by-products to produce novel food ingredients. We performed a solid-state (SSF) and a liquid-state fermentation (LSF) using a food-grade non-Saccharomyces yeast species and four fruit/vegetable by-products. These by-products (apple, orange, carrot and kiwi-fruit pomaces) were characterised before and after the fermentations to assess the capability of the yeast in converting the sugars into microbial edible protein, vitamins and releasing phenolic acids from plant cell wall (anti-oxidant properties) without increasing significantly the content of fats. Preliminary bromatological analyses revealed that although most of the substrates showed an increment in protein content after yeast fermentation, carrot pomace showed almost no increase in protein. Overall, apple and orange pomaces showed the best increase in protein content after yeast fermentation using both fermentation strategies. As expected, sugar consumption was directly related to protein increment in SSF and LSF. Substrates showing the highest sugar consumption during fermentation were also the substrates showing the highest protein increment. Interestingly, no significant change in pH was observed after fermentations. We are now characterising the substrates before and after fermentation using metabolomics tools in order to determine the fine changes in biochemical composition. In conclusion, industrial fruit/vegetable by-products have the potential to become a promising substrate for bioconversion into (functional) food ingredients. Moreover, the industrial scaled up of this process can help some New Zealand industries to achieve the so idealised Zero Waste goal.

56


Rafał Nadulski1, Kamil Wilczyński1, Józef Grochowicz2,*, Zbigniew Kobus1, Marian Panasiewicz1, Kazimierz Zawiślak1

1University of Life Sciences, Department of Food Engineering and Machines, Doświadczalna 44, 20-236 Lublin, Poland

2Warsaw Academy of Tourism and Hospitality Management, Stoklosy 3, 02-787 Warsaw, Poland


Pressure extraction technologies are widely used in the food industry for production of juices. Application of enzymatic treatment increases the efficiency of the pressure extraction but can affect the health quality of juices. Relatively small effect of freezing on healthy properties of food is documented. Generally, freezing is used to preserve foods but for some, freezing can be used as a pre-treatment to enhance the efficiency of the main processing procedures. The main aim of this study was to evaluate the applicability of freezing and thawing of apple pulp in pressure extraction of juice. The research was conducted using three types of pre-treatment prior the pressing: crushing, crushing and enzymatic liquefaction, and crushing followed by freezing and thawing of the pulp. The study included ten varieties of apples. The juice was obtained using a laboratory basket press.

It was determined that the pre-treatment of the pulp as well as the varietal characteristics of the fruits have a significant impact on the efficiency of the pressure extraction process. Pre-treatment of the pulp based on freezing and thawing contributes to the increase of efficiency of pressing but to a lower extent than the enzyme treatment. For the studied varieties of apples the use of freezing and thawing on the pulp causes an average increase of the pressure extraction efficiency by 14.5%. It was showed that the soluble solids content, juice acidity (pH) and density of juice depend on the pre-treatment of the pulp and the varietal characteristics of apples. The proposed method of pulp pre-treatment by freezing and thawing can be used for the production of naturally cloudy juices of high quality.

57


Roger Harker

Principal Scientist; Science Group Leader - Consumer & Product Insights

The New Zealand Institute for Plant & Food Research Limited, Auckland 1142, New Zealand


Applied research on the production and storage of fruit is often responding to the needs of industry to solve problems and/or exploit economic opportunities. In New Zealand we often use consumer research to guide the development of these applied fruit-related projects. This presentation will take examples from our laboratory to demonstrate how consumer science can add value to plant science. The examples will include: the adoption of sensory and then consumer methods to understand the importance of instrumental measurements of quality, how the monetary value associated with improvements in quality can be assessed, consumer assessment of fruit disorders and how this affects rejection of fruit. The examples will come from research on apples, kiwifruit and avocado. The success of this research relies not only on knowledge of the diversity of available consumer science methodologies, but also on the ability of scientists to understand and handle what are intrinsically highly perishable foods.

58

The effect of EDTA on reconstituted milks treated with transglutaminase

Shu Ki Lam, Yacine Hemar*

School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand


Calcium plays an important role because of its nutritional values, particularly bone health and growth. It is usually added to milk infant formula as well as to milks to improve pregnancy diet. Conversely, the calcium present in milk is chelated during the manufacture of processed cheese. In this oral presentation we investigate the changes in physico-chemical properties of casein micelle in milks treated with transglutaminase (TG), with different concentrations of added ethylenediaminetetraacetic acid (EDTA) (0-50 mM). The changes in physico-chemical properties were monitored by measuring the particle size of casein micelles using dynamic light scattering and viscosity of milks using rheology, examining the casein micelles under cryogenic-transmission electron microscopy, and analysing the distribution of minerals (Ca2+ and inorganic phosphorus (Pi)) by atomic absorption spectroscopy, colorimetry and 31P-Nucluear magnetic resonance. When up to 10 mM EDTA was added to milk, EDTA complexed with soluble and micellar Ca2+, and the soluble contents of Ca2+ and Pi were gradually increased, suggesting the progressive solubilisation of colloidal calcium phosphate (CCP). Further addition of EDTA (15 mM) resulted in the continual solubilisation of CCP and the disruption of casein micelles, and thus the increase in milk viscosity. The casein micelles were completely disrupted and most of the micellar Ca2+ and Pi were present in the aqueous phase in milk with ≥20 mM added EDTA, in the case of milks without TG treatment. While the casein micelles in TG treated milks were more resistant to EDTA dissociation. The results show that the addition of EDTA into milk disrupts casein micelle structure and increases milk viscosity due to the solubilisation of CCP, a critical feature in maintaining the micellar integrity in milk.

59

Detection of adulterants in aqueous systems using photonic crystal-based SERS substrates

Pei-Huan Hsieh1, Dongxiao Sun-Waterhouse1, Geoffrey I.N.Waterhouse1*

1School of Chemical Sciences, University of Auckland, Private Bag 90219, Auckland, New Zealand.

Contact address: 2-6 Park Avenue Grafton, Auckland 1023, New Zealand


Increasing concerns about adulterants in food and beverage systems motivate the development of advanced analytical techniques for the selective detection and quantification of adulterants. Surface Enhanced Raman Spectroscopy (SERS) has attracted much attention in this regard, due to its high sensitivity for low concentration analytes [1]. SERS sensitivity is strongly dependent on the plasmon polariton, generated by the interaction of incoming laser with a SERS active substrate [1,2]. In this research, we describe the successful fabrication of novel three-dimensional SERS substrates, comprising gold (Au) nanoparticles (diameter 5-20 nm) immobilised on 3-dimensionally ordered macroporous (3DOM) TiO2 photonic crystal supports, and their successful application to aqueous melamine detection. The Au/3DOM TiO2 substrates demonstrate excellent SERS activities with enhancement factors of 108-1010, enabling the detection of aqueous melamine at concentrations as low as 1 ppm. The various pH-dependent forms of melamine are also discernible in the SERS spectra. These same substrates can also be used for the determination of solvent refractive index via two different optical mechanisms, confirming their versatility as multi-functional optical sensing platforms.

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Fig.1. SERS spectra of aqueous melamine at different pH (left) and Solvent refractive index sensing using Au/3DOM TiO2 SERS substrates (right).

References:

[1] Zhang, X.-F.; Zou, M.-Q.; Qi, X.-H.; Liu, F.; Zhu, X.-H.; Zhao, B.-H., Detection of melamine in liquid milk using surface-enhanced Raman scattering spectroscopy. J Raman Spectrosc. 2010, 41(12), 1655-1660.

[2] Fan, M.; Andrade, G. F. S.; Brolo, A. G., A review on the fabrication of substrates for surface enhanced Raman spectroscopy and their applications in analytical chemistry. Anal. Chim. Acta. 2011, 693 (1–2), 7-25.

60

Global food industry trends and insights - The outlook

Sarah Hyland

AIFST’s General Manager of Commercial Services.

The Australian Institute of Food Science and Technology, North Sydney, NSW 2060 Australia


With increasing pressures on the food industry including an increasingly health conscious and engaged consumer, the need for effective innovation and renovation within the food industry is paramount. To achieve this, the food industry requires accurate information, consumer insights and trends to meet the changing consumer environment and expectations. This presentation will provide an update on the latest global trends and insights impacting on the food industry and provide an overview of recent innovations addressing these.

61


Atushi Jo1*, Shuso Kawamura1, Mari Sasaki1, Edenio Olivares Díaz1, Shigenobu Koseki1

1Laboratory of Agricultural and Food Process Engineering, Graduate School of Agricultural Science, Hokkaido University

Contact address: Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Hokkaido, Japan


Rice is the most important staple cereal for people in Asia. The major chemical constituents of rice are moisture, protein and starch (amylose and amylopectin). NIR spectroscopy can be used for highly accurate measurements of moisture and protein contents of rice. However, the accuracy for determining amylose content has not been sufficient. The objective of this study was to develop a non-destructive method for determining rice amylose content by combined use of an NIR spectrometer and a visible light (VIS) segregator. Amylose content measurement was performed using an auto-analyzer for reference analysis. Spectra data were obtained by using an NIR spectrometer. VIS information was obtained by using a VIS segregator. A PLS calibration model for the NIR spectrometer was developed by using a non-waxy Japonica-type rice sample set grown in Japan from 2008 to 2013 (Only NIR). Then another calibration model was developed by combined use of the data of NIR-predicted amylose content and VIS information by using the MLR method (NIR&VIS). The accuracy of both models was validated using another rice sample set grown in 2014. The accuracy to determine amylose content by Only NIR and NIR&VIS improved with increasing production years of the calibration set. By adding VIS information, the value of r2 increased and standard error of prediction (SEP) decreased, and hence the accuracy improved. The accuracy of the NIR&VIS model was r2 of 0.90, bias of 0.23% and SEP of 0.76%. The validation set was the product in the next year compared to the calibration set. This is the same condition as that in practical use of this method at a grain elevator. The results indicate that the combined use of an NIR spectrometer and a VIS segregator enables non-destructive measurement of rice amylose content at a grain elevator.

62

Bio-processing protein typically considered inedible into nutritional substrates

Shane Leath1*, Cameron Craigie1

1AgResearch Ltd, Private Bag 3123, Hamilton 3240


Few parts of a carcase are inherently deleterious for human health; however some otherwise edible components are, for a range of reasons including cultural values, considered unacceptable for consumption and are diverted to low value inedible uses. Our objective was to investigate and design processes able to convert meat co-products typically considered inedible into acceptable foods for human and/or animal nutrition, preferably with health benefits. This investigation sought to: replace non-food grade processes and chemicals; maintain hygienic conditions throughout all processes; and modify the starting material to improve palatability, digestibility and format. Examples include deriving protein foods (for humans and pets) from bones, pelts/hides and offal. Materials were obtained from local meat plants, processed in our pilot facilities and sent to commercial users for evaluation. Feedback indicated that the processes were technically viable and the products could be incorporated as ingredients into existing prepared consumer foods. This investigation has demonstrated that process modification may enable very low value commodities to be profitably converted into premium health products valued at 10 to 100 times their original value, while also preserving access to the existing low value commodity market and lowering the risk of transition to the higher value markets.

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Characterization of enzyme purified from tamarillo

Zhao Li1,*, Ken Scott2, Don Otter1, Yacine Hemar1

1School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand

2School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand

Contact address: University of Auckland, 23 Symonds Street, Auckland.


Tamarillo enzyme as a plant coagulant was compared with the traditional milk-clotting protease rennet for milk-clotting properties. Milk and whole bovine casein were incubated with the plant extract and rennet respectively, and some hydrolysis products were characterized by electrophoresis. Plant extract showed non-specific hydrolysis on casein, but tamarillo extract still exhibited milk clotting properties. To characterise this enzyme, enzymes from tamarillo precipitated using ammonium sulphate were further purified by DEAE-Sepharose column chromatography. Absorbance of eluted proteins solution was measured at 280 nm, and fractions corresponding to the peaks were collected. Enzyme assay was applied to select the fraction with high enzyme activity by using casein as substrate. The molecular weight of the selected enzyme was found to be around 25 and 24.7 kDa by ESI-MS and SDS-PAGE, respectively. The enzyme showed optimal activity at pH 11 and 60°C. The enzyme was sensitive to phenylmethylsulfonyl fluoride (PMSF) while EDTA and p-chloromercuribenzoic acid (PCMB) have little effect on enzyme activity, demonstrating that this enzyme is a serine proteinase. In addition, Hg2+ strongly inhibited the enzyme activity, which may due to the formation of mercaptide bond with thiol group at the active sites. This study demonstrates the potential of tamarillo enzyme in cheese clotting as compared to rennet.

64


Ping Lin1*, Yongming Chen1

1College of Electrical Engineering, Yancheng Institute of Technology.

Contact address: No.1 Xiwang Avenue (Middle), Yancheng, Jiangsu Province P.R. China, 224051


The seed of sorghum halepense and grain sorghum are difficult to distinguish by appearance. Sorghum halepense is invasive species, whereas grain sorghum is cultivated as a forage crop. In this study, an online hyperspectral imaging system in the spectral region of 325-1075 nm was developed to classify the seed of grain sorghum and sorghum halepense. Spectral data were preprocessed by direct orthogonal signal correction (DOSC) and analyzed using least-squares support vector machines (LS-SVM) to establish the calibration model. Genetic algorithm (GA) was first applied for the optimal wavelength selection in the hyperspectral image analysis. Out of 751 wavelengths, only fifteen wavelengths were selected as the optimum wavelengths for sort prediction. The prediction statistical parameter of the recognition ratio was 97%. The overall results of this study revealed the potentiality of hyperspectral imaging as an objective and non-destructive method to classify the seed of sorghum species.

65


Songyi Lin1*, Shuailing Yang1, Ruiwen Yang1, Xingfang Li1

1Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, PR China

Contact address: Laboratory of Nutrition and Functional Food, Jilin University，Changchun, 130062, P.R. China


Phe-Phe-Gly-Phe-Asn (FFGFN), an antioxidant peptide derived from egg white ovalbumin, has good free radical scavenging properties. However, synthetic powders of FFGFN absorb water easily when they are exposed in air. Hygroscopicity has a great effect on the quality and bioactivity of FFGFN. Here, low-field nuclear magnetic resonance (LF-NMR) was employed as an effective real-time monitoring technique to assess and investigate the relationship of water mobility and antioxidant properties of FFGFN during the moisture absorption process. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) inhibition (%) was used to evaluate the antioxidant activity of FFGFN. LF-NMR measurements indicated that different purities of FFGFN powders lead to different relaxation time (T2) curves. Four or five T2 fractions were found in the curves of synthetic FFGFN powders. But three T2 fractions, corresponding to bound water, immobilized water and free water, were found in natural hybrid peptide powders. FFGFN powders absorbed more bound water with low free degree, whose content accounts for about 75.53 ± 4.54%. The variations of T2 relaxation time and signal per mass suggested proton dynamics mobility and interactions between water and FFGFN molecules when the standing time increased. Bound water proton proportion in FFGFN will affect its activity of free radical scavenging. The LF-NMR exploratory research also indicated that hygroscopicity and water mobility of FFGFN powders were different at different temperatures. Temperature will affect the water distribution of FFGFN powders and its antioxidant properties. The hygroscopicity and antioxidant activity of the DHTKE were higher at 25°C than the corresponding values at 4°C. This research provides new insights into the interaction of FFGFN peptide with water and offers valuable information concerning peptide storage and quality assurance.

66

Effect of nanobubble number density on the germination of spinach seeds

Shu Liu1, Seiichi Oshita1*, Yoshio Makino1

1Graduate School of Agricultural & Life Sciences, The University of Tokyo,

Contact address: Graduate School of Agricultural & Life Sciences, The University of Tokyo,

Yayoi 1-1-1, Bunkyo-ku, Tokyo 113-8657, Japan


The promotion of physiological activity in living organisms by water containing micro- and nano-bubbles (MBs and NBs) has been a controversial subject in Japan since the 1990s. In our latest research, we reported that nanobubbles can produce a small amount of reactive oxygen species (ROS) in water that played a vital role in the barley seed germination. We have further studied the effect of NB number density on the ROS generation and on the germination process of spinach seeds. Two different number densities of NB water were used in our experiments. The total bubble-number densities of NB waters were respectively about 1.5 × 107 particles/mL and 1 × 108 particles/mL. The fluorescence responses of APF to two different number densities of NB water showed that high number density NB water can produce larger amount of ROS than the low number density NB water. Germination tests were repeatedly performed with three seed groups submerged in distilled water, high number density NB water and low number density NB water under the similar dissolved oxygen concentrations. Germination tests lasted for about 12 days. Water was changed twice a day. The final germination rates of spinach seeds in distilled water, low number density NB water and high number density NB water were 57%, 64% and 74% respectively. In addition NBs can promote sprout growth. Sprout lengths of spinach seeds dipped in NBs water were longer than those in the distilled water. Moderate levels of ROS can promote the physiological activity of living organisms, while excess ROS may become deleterious for biological applications. Due to the NBs’ new characteristic that they can produce ROS in water, it is anticipated that NB water can be used as an eco-friendly technique in production agricultural.

Acknowledgement:

This work was partly supported by Council for Science, Technology and Innovation (CSTI), Cross-ministerial Strategic Innovation Promotion Program (SIP), “Technologies for creating next-generation agriculture, forestry and fisheries”.

67

Design and evaluation of an automatic robot sprayer in a tomato greenhouse

Hamid Mashhadi1, Davood kalantari2, Alireza Rafiq3

1Agricultural Machinery, Islamic Azad University, Arak Branch, Arak, Iran

2Fluid Mechanic, Sari University, Sari, Iran

3Agricultural Machinery Engineering, Islamic Azad University, Science and Research Campus, Tehran, Iran

Address: Biosystem Dept. of Agricultural and Natural Resource Faculty, Amirkabir University Campus, P. O. Box 38135-567, Arak, Iran

Tel.: +98 918 861 2257


In this study a mobile robot sprayer was designed, manufactured and evaluated in a Tomato greenhouse. The robot sprayer contained three main parts; a control unit, a drive system and a sprayer unit. A microcontroller (AVR series) was programmed using BASCOM version 1.11.9.8 to control input and output via a STK300 programmer. A DC motor equipped with a L298 driver was used to power the robot. In order to increase the accuracy and optimize use of the greenhouse corridor, warm water pipelines were selected as robot navigation guides. The sprayer unit was equipped with a 10 litre tank and two vertical booms on both sides. Experiments were performed in a tomato greenhouse located in the Amanabad greenhouse complex, Arak, Iran.

Experiments were conducted as Completely Randomized Block Design (CRBD) with three replications. Treatments composed of types of spraying - superior cylindrical, handbarrow and automatic robot sprayer - as main plots and evaluation factors of operation - quality, velocity and time of operation, height of operation, liquid loss and liquid consumption - as sub plots. To define quality coefficient (QC), the size and amount of droplets was measured using sensitive papers. All tests were based on No. 10347 standard of ISIR of Iran.

Results showed that the best QC was achieved by the robot in 22 m/s. Essential spraying time by the robot was 22.66 seconds, which was 2.3 times less than other treatments. The average liquid used by the robot was 4.06 litres which was 36% less than the other methods. Regarding liquid loss, the robot sprayer with 5.57 mm2/cm2 droplet area was 24% less than superior cylindrical. Generally robot operation had better quality in drop distribution but had non-desirable operation at heights above 2 m.

68

Influence of intermittent breaks on dynamic controlled atmospheres efficacy in controlling superficial scald of apples (cv. Granny Smith)

Asanda Mditshwa1, Olaniyi Amos Fawole1,4, Filicity Vries2, Kobus van der Merwe2, Elke Crouch3, Umezuruike Linus Opara1,4

1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

2Agricultural Research Council Infruitec-Nietvoorbij, P/Bag 5026, Stellenbosch, 7600, South Africa

3Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

4Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

Contact address: South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa


Superficial scald is an important physiological disorder limiting the storage potential of ‘Granny Smith’ apples. The potential of dynamic controlled atmosphere (DCA) to control superficial scald has recently been reported. This research investigated the influence of DCA intermittent breaks on scald development. This study was conducted from a practical viewpoint in the fruit industry where unanticipated market demand requires the opening and resealing of DCA chambers after packing fruit. During packing, the storage condition is normal refrigerated air (RA); however, it remains unknown whether DCA intermittent breaks affect the control of scald. In this study, fruit were stored for up to 16 weeks in DCA which included a 14-day period in RA at -0.5°C and 95% RH. Each storage period was followed by 6 weeks of simulated shipment in RA. The scald potential for each storage time was assessed by storing fruit in RA, which was also used as the control. The results showed that a 14-day break under RA during the application of DCA significantly reduces scald incidence. After 16 weeks of storage, scald incidence was only 1% under DCA with intermittent break and 99% under RA. Using principal component analysis, metabolic changes and their relationships were visualized and two clusters that could easily be identified as RA and DCA were observed, which showed that high fruit firmness, ground colour and titratable acidity were strongly associated with fruit stored in DCA with a 14-day intermittent break in RA. On the other hand, fruit stored continuously in RA was characterized by high ethylene production, α-farnesene and MHO accumulation that had strong and positive correlations with scald incidence. These findings show that storing fruit under DCA with intermittent break offers a useful storage protocol for controlling superficial scald development during storage, shipment and shelf-life of ‘Granny Smith’ apple.

69

Mechanism of high pressure processing tenderisation of pre-rigor Longissimus dorsi from prime and bull stock

James D. Morton1*, Grant Pearson2, Hannah Lee1, Stephanie J.Smithson2, Roy Bickerstaffe1

1Department of Wine, Food and Molecular Biosciences,

2Silver Fern Farms Limited, P.O. Box 283, Christchurch, 8140, New Zealand

Contact address: Lincoln University, Lincoln, 7647, Canterbury, New Zealand


The aim of this research was to investigate the mechanism of commercial high pressure processing of hot boned pre-rigor Longissimus dorsi muscles from prime and bull animals.

Four prime animals and four bull animals were randomly selected and slaughtered by standard procedures. Longissismus dorsi (LD) muscles (strip loins) were removed by hot boning from the carcasses within 45 to 60 minutes of slaughter. The treatment samples were placed in a 55 L Hiperbaric HPP machine and exposed to pressures between 100 to 300 MPa for 1 to 5 minutes. Then all the LD samples were vacuum packed, chilled for 24 hours at -1ºC and frozen at -20°C. We have previously reported that this treatment led to a large improvement in tenderness as shown by a decrease in the shear force of more than 60%. We have also reported evidence of the involvement of the calpain proteolytic enzymes in this process. In the current research we have used light and electron microscopy to more closely determine the mechanism of this improvement. The light microscopy revealed that HPP caused an increase in the width of myofibrils from both prime and bull muscle and a significant decrease in sarcomere length for meat from bulls. Transmission electron microscopy showed that the pressure treatment had led to destruction of the sarcomere integrity in both groups. The Z-disks were damaged, the M-lines had disappeared and A-line was disrupted. Based on our results HPP at these pressures is an effective technique to tenderise hot-boned meat particularly from bulls. It causes tenderisation by a mixed mechanism of mechanical damage and proteolytic activation.

70


Tanyaradzwa E. Mungure1*, John E. Birch1, Alaa El-Din Bekhit1, Ian Stewart2

1Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.

2Department of Chemistry, University of Otago, PO Box 56, Dunedin, New Zealand.

Contact address: Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.


Lipid oxidation is a primary mechanism that causes a decrease in meat quality. There has been abundant research on eating and keeping quality attributes of beef as affected by rigor temperature, but limited work on monitoring the changes of unsaturated fatty acids due to oxidation during rigor attainment, ageing and display time. The objective of this research was to analyse the effects of rigor temperature, ageing and display time on lipid oxidative stability of hot boned beef semimembranosus muscle. A novel technique with 1H NMR was used to monitor lipid oxidation and analyse CLA (Conjugated Linoleic Acid) and cholesterol. This offers a rapid and non-destructive technique for monitoring the deterioration of beef lipid quality. Lipid oxidation was analysed by determining the changes in aliphatic to diallylmethylene (Rad) and aliphatic to olefinic proton (Rao) ratios. Absolute quantitation by 1H NMR was conducted to examine CLA oxidative stability. Column chromatography was utilised to obtain cholesterol and cholesterol oxidation products (COPs). Gas chromatography Flame Ionisation Detection was used for qualitative and quantitative analyses of COPs. Rigor temperature did not affect Rad and Rao (p > 0.05). Rad ratios increased with ageing time, and further increased with display time (p < 0.05). CLA oxidative stability was not affected by rigor temperature, ageing or display time (p > 0.05) indicating high stability and low susceptibility to oxidation. The cholesterol oxidative stability was not affected by rigor temperature but declined with ageing time. Cholesterol concentration declined significantly with display time (p < 0.01). The COPs such as 7α-hydroxycholesterol, 7β-hydroxycholesterol and 7-ketocholesterol were identified. Rigor temperature did not have an effect on the production of COPs (p > 0.05), although their concentrations increased with ageing and display time (p < 0.05). In conclusion, rigor temperature manipulation can be administered to hasten glycolysis process without affecting lipid, CLA and cholesterol oxidative stability.

71


*Mutukumira A. N., Qiao W.

School of Food and Nutrition, Massey University, North Shore City 0745, Private Bag 102904, Auckland, New Zealand


The key to success in producing cheeses is the performance of the starter cultures. Storage of freeze-dried cheese cultures at refrigeration and ambient temperatures or higher provides convenience to culture handling and transportation, as well as reducing the cost. This study investigated the effects of 4 storage temperatures: -18°C, 4°C, 20°C and 37°C on the stability of mesophilic lactic starters and ripening (P. camembert) culture intended for Camembert production. Fourteen commercial freeze-dried direct-vat-inoculation mixed cultures were stored at selected temperatures for 5 months. During storage, cultures were analysed for cell viability, acid production, colour and species composition. The characterised cultures were screened to select the most stable cultures with good potential for Camembert cheese production. Results showed adverse effects (p < 0.05) of temperature and time during storage on stability of freeze-dried cultures. After 5 months of storage, higher (p < 0.05) cell counts and acidification potential of cultures were observed at lower temperatures, with storage at 37°C showing the least stable, and samples stored at -18°C were less affected than cultures stored at 4 and 20°C. The loss of bacterial viability and higher inactivation of cells were associated with higher (p < 0.05) degree of discoloration, with brown colour being most pronounced among samples stored at 37°C for 5 months. Proportion of citrate-fermenting strains in LD-type mesophilic starters also decreased in a similar pattern, with increase of storage temperature. It is apparent from the results of this study and other studies that -18°C or lower is ideal for long-term storage of freeze-dried cultures. Although there was accelerated decrease in viability of cultures stored at 20°C compared with their storage at -18 and 4°C, it may also be feasible to store cells at 20°C due to the retention of high cell counts at the end of storage above the recommended level. However, use of cultures stored at high ambient temperature above 20°C should be limited and further work is also needed in this area. Cultures stored at 37°C were not suitable for cheese production. Cell inactivation at high temperature was probably attributed to a range of inter-related deteriorative processes, which involve oxidation and Maillard reactions, lactose crystallization, physical instability of culture-lactose matrix, as well as loss of β-galactosidase activity within cell membrane. Moisture content of the cell, which is affected by humidity level during storage, can impact on the viability loss of cultures.

72


Feifei Tao1, Li Liu1, Michael Ngadi1*

Department of Bioresource Engineering, McGill University, Montreal, Quebec. Canada.


Fatty acids are important components of human diet. However, while some are beneficial, excessive intake of certain fatty acids have been linked to important human diseases. Conventional methods for determination of fatty acid content and composition in food are time-consuming, laborious, and require often use of hazardous solvents, which highlights the great necessity of developing rapid and non-destructive detection methods, such as optical techniques. As optical techniques have provided interesting and promising results in determination of fatty acid content and composition in some varieties of foods, the goal of this article is to give an overview of the research progress in the application of various optical techniques, namely near-infrared spectroscopy (NIRS), hyperspectral imaging (HSI), nuclear magnetic resonance (NMR), and Raman spectroscopy, for fatty acid analysis in meat, fish, milk, edible oil, fish oil, and others. These optical techniques will be described in terms of their working principles, main components, and application advantages. Meanwhile, perspectives on the current situation and future trends will be also discussed.

73

Carrot browning conditions during distribution and selling after harvesting

Tomoki Nishikawa1*, Shuso Kawamura1, Shigenobu Koseki1


Contact address: Kita 9, Nishi 9, Kita-ku, Sapporo, 060-8589, Hokkaido, Japan


In Japan, carrots that have been harvested are washed in a water bath using a rotating brush before distribution and selling. Discoloration of the carrot root surface, commonly called carrot browning, has been a serious issue during the distribution and selling. Browning makes the carrots appear decayed and thus their market value and quality are decreased. The objective of this study was to reveal the conditions under which carrot browning occurs. Quality indicators of carrots including browning index, surface color, content of total polyphenols and weight loss were analyzed after harvesting and storage at three temperatures (5°C, 15°C and 25°C) and in two packaging conditions: “individually packaged”, which means each carrot was packaged separately in a polypropylene film, and “unpackaged”, which means 10 kg of carrots being packed in a cardboard box. The results showed that the content of total polyphenols on the surfaces of carrots increased after harvesting. However, the content of total polyphenols did not show a relationship with browning index. Weight loss measurements showed a relationship with browning index in the unpackaged condition. These results suggest that the content of polyphenols might not be the limiting factor in carrot browning and that dehydration stress might be one of the major factors in carrot browning. Moreover, browning is usually due to the oxidation of polyphenols by polyphenol peroxidase (PPO). It seems that carrot browning was caused by physical damage to the surfaces of carrots during the washing after harvesting. Dehydration and temperature stress incurred in the distribution and selling process caused the biosynthesis of polyphenols and PPO activation. The results indicated that browning was caused by washing, dehydration and high temperature. Browning might be controlled by packaging carrots separately and keeping them at a temperature below 15°C during the distribution and selling process.

74


Edenio Olivares Díaz1, Shuso Kawamura1, Atsushi Jo1, Shigenobu Koseki1


Contact address: Kita-9, Nishi-9, Kita-Ku, Sapporo, 060-8589, Hokkaido, Japan


At harvesting time, rice kernels located in the upper part of the panicle are already mature, whereas rice kernels located in the lower part are still maturing. This results in differences in kernel quality in bulk rice after harvesting as well as differences in protein and amylose contents. Thus, the objective of this study was to analyze the effects of rice kernel maturity on certain physicochemical properties of rice, including thousand-kernel weight, and bulk density, protein and amylose contents, as well as composition analysis and thickness distribution. Thirty brown rice samples were prepared from the same batch of Japonica type variety KIRARA-397 using a color sorter machine. The samples had sound whole kernel rates, which are the percentages of fully matured kernels, ranging from 12% to 88%. In general, the results indicated that maturity had effects on physicochemical properties of rice and also that there could be a correspondence (but no causal relationship) between both protein and amylose contents and the physical properties of rice. In contrast to samples with lower sound whole kernel rates, those with higher sound whole kernel rates tended to contain kernels that were thicker, heavier and denser with a higher percentage of amylose content and lower percentage of protein content. These kernels therefore tended to have higher quality, to be more mature, and to have grown in the upper part of the rice panicle. Possible explanations for these effects include the fact that rice grain reaches its maximum length and width before it reaches its maximum thickness when the caryopsis is developing and the fact that a longer growing period causes a higher accumulation of starch and a lower ratio protein to starch.

75

Using Multilocus Sequence Typing (MLST) method to trace the potential contamination sources of final poultry products by Staphylococcus aureus

Cheng Qian1, Evelyn Sattlegger2, Anthony N. Mutukumira1*

1Massey Institute of Food Science and Technology (MIFST), Massey University, Albany, Private Bag 102 904, Auckland 0745, New Zealand.

2Institute of Natural and Mathematical Sciences (INMS), Massey University, Albany, Private Bag 102904, Auckland 0745, New Zealand.

Contact address: Massey Institute of Food Science and Technology (MIFST), Massey University, Albany, Private Bag 102 904, Auckland 0745, New Zealand


Contamination of food by Staphylococcus aureus (S. aureus) is mainly attributed to poor food handling or cross-contamination during food processing. This has been a major concern in many countries because some strains can produce one or more staphylococcal enterotoxins (SEs). Outbreaks of staphylococcal foodborne illnesses have also been reported in New Zealand (NZ). The NZ outbreaks were associated with contaminated yogurt, hot ham sandwiches, chicken salad, and hot turkey sandwiches. The aim of the study was to identify potential contamination sources of poultry products by S. aureus during processing and at farm level. Sixty S. aureus colonies were isolated from three fresh final ingredients from secondary processing plant (Fresh Mechanically Separated Meat (MSM); Fresh Skin and Fresh Skin-on Breast Fillet (SO BF); Rubber Fingers in pluckers of the primary processing plant, and swabs were collected from live chickens at a farm. Enterotoxic genes seg, sei, seh, sek, sel, sem, sen, seo were identified in 59 of the 60 isolates. To trace the contamination sources, the sequence types (STs) of the 60 S. aureus isolates were identified using the Multilocus Sequence Typing (MLST) method. The relatedness of the sequence types was investigated by eBURST. Six different sequence types were identified among the 60 isolates: ST5, ST2594, ST101, ST83, ST398 and ST1. Sequence types ST5, ST83 and ST2594 belonged to Clonal Complex (CC) 5 with ST5 being the clonal ancestor. The sources of S. aureus contamination in the final poultry products were linked to Fresh MSM, Fresh Skin, Fresh SO BF (secondary processing), Rubber Fingers in the pluckers (primary processing) and live chickens at the farm. Our study suggested that the skins and nostrils of live farm-chickens were most likely the sources of contamination of the analysed samples by S. aureus.

76


G. D. Ripberger1*, M. Kell1, J. R. Jones1, R. H. Archer2, G.T. Eyres3

1School of Engineering and Advanced Technology, Massey University, New Zealand

2Institute of Food Science and Technology, Massey University, New Zealand

3Food Science, Otago University, New Zealand

Contact address: School of Engineering and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand


Smoking food represents an opportunity to add value to products like fish and meat but also carries the risk of introducing carcinogenic compounds. The associated health risk, recently tightened restrictions on polycyclic aromatic hydrocarbons (PAH) in smoked foods in Europe, and a lack of R&D in smoke generation has led to a shift in the industry towards liquid smoking (70 % in the US and 30 % in the EU). The aim of this study is to establish the “tunability” of smoke generation to evaluate the merit of redesigning smoke generators to offer “profiled” smoke flavours while minimising the production of harmful compounds. Tunability was investigated by analysing the volatile pyrolysis products of Manuka, a native New Zealand plant, by Pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS). Manuka sawdust was rapidly heated to temperatures in the range 250 to 310 °C, which encompasses the typical food smoking range of commercial food smokers. Small changes were detected in the volatile product composition with temperature, reflecting the decomposition profile of the biomass constituents (hemicellulose, cellulose and lignin). The pyrolysis time was found to have no effect on the smoke composition under the studied conditions (small sample size and inert atmosphere). This indicates some tunability but less than was expected from the well-defined temperature and time settings of smouldering systems (most common method of food smoking). Analysing the char of these smokers revealed that the importance of temperature and time is a result of the presence of oxygen and increased pyrolysis exothermicity. Comparing these findings with previous research on radiata pine pyrolysis showed that the quality of smoke is more affected by secondary reactions of the volatile pyrolysis products, pyrolysis atmosphere, and feedstock composition than temperature in the range 250 to 310 °C. Overall these findings give merit to the tunability of smoke generation.

77

Fresh functional food development - A holistic approach

Svetlana Rodgers1

Food Safety and Innovation, South Australian Research and Development Institute, Adelaide, South Australia, Australia GPO Box 397, Adelaide, SA, 5001.


The global functional foods (FFs) market is US$168 billion with an annual average growth rate of about 8.5% and is forecast to grow to US$305.4 billion by 2020. Currently, many commercial FFs are powders or shelf-stable products; there is a need for less processed products as carriers of functional ingredients. This paper offers a holistic overview of approaches in fresh FFs development, which combines technological advances and innovation strategies including Open Innovation. Modern technologies include non-thermal extraction, food processing, microencapsulation, edible films and coatings designed to minimize deterioration of physiologically active compounds. Novel ‘fresh functional’ formats include functional meals, meats, eggs, fresh cut fruit and vegetables, non-dairy fermented foods and others. ‘Deconstructive’ culinary techniques such as Molecular Gastronomy and 3D food printing facilitate new product concepts. Nutrigenomics and digital technologies facilitate personalization of product offerings and access to niche health markets. New product development strategies call for a shift form defensive market-oriented to offensive market-developing approaches in food innovation. The latter include technological supremacy, combination of technical, medical and production skills, complex networks of collaborators including research organizations.

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Inayara Beatriz Araujo Martins1, Amauri Rosenthal2*, Karina M. O. dos Santos2, Eduardo H. Walter2, José Manoel Martins3, Rosires Deliza2

1DTA/Federal Rural University of Rio de Janeiro, Seropédica - RJ, Brazil

2Embrapa Food Technology, Rio de Janeiro - RJ, Brazil

3Federal Institute of Education, Science and Technology, Rio Pomba - MG, Brazil

Contact address: Embrapa Food Technology. Av. das Américas, 29 501, CEP 23020-470 Rio de Janeiro-RJ, Brazil


Goat milk and its products are considered high nutritional value foods, and the addition of probiotic cultures is a strategy to improve the health benefits to consumers, thus increasing the potential of adding value and stimulating the sector production. This study aimed to produce a “Boursin” type probiotic goat cheese employing two different probiotic cultures, and to evaluate their microbiological characteristics during the estimated shelf life. Three cheese formulations were produced, as follows: cheese with no probiotic culture – control (T1), cheese with added Bifidobacterium animalis subsp. lactis - BB12 (T2) and cheese with added Lactobacillus rhamnosus - LRB (T3). Microbiological analyses were carried out to investigate the viability of the probiotic cultures, coliform and Escherichia coli counts, and the presence of Salmonella spp. The T2 cheese reached Bifidobacterium animalis average counts of 9.21, 8.69, 8.73, 7.98, 6.45 and 6.53 log CFU/g at 0, 7, 14, 21, 28 and 35 days of storage, respectively. Results for the T3 cheese revealed average counts of Lactobacillus rhamnosus of 8.60, 8.32, 8.33, 8.39, 8.47, and 8.21 log CFU/g at the same storage times. It was found that coliform count of 3.0 x 101, 6.0 x 101 and 4.0 x 101 CFU/g (estimated) at 7 days of storage for T1, T2 and T3, respectively. Counts < 1 x 101 CFU/g was found for the other investigated times for all samples. Salmonella spp. was not detected in any of the analysed samples. The results demonstrate that the "Boursin" type goat cheese is a promising matrix for incorporating probiotics, since viable populations as high as 108 CFU/g were found up to 35 days of storage for both cultures, being considered a potentially functional food according to the Brazilian legislation. Further studies are recommended to identify more appropriate probiotic culture to be applied, taking into account the goat cheese sensory properties.

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Effects of purple sweet potato powder substitution and enzyme treatments on the qualities of specialty bread

Dennis Marvin Santiago1, 2*, Koki Matsushita3, Tatsuya Noda3, Kazumasa Tsuboi3, Daiju Yamada3, Daiki Murayama1, Sakura Kawakami3, Kenichiro Shimada3, Hiroshi Koaze3, Hiroaki Yamauchi3

1The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate, Japan 020-8550

2Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Laguna, Philippines 4031

3Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido, Japan 080-8555

Contact address: Food Technology Laboratory, Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido, Japan 080-8555


Specialty breads for which wheat flour has been substituted with non-wheat flour alternatives, such as purple sweet potato powder (PSPP), have been attracting attention because of their unique nutrient, flavor and color profiles. Although the addition of non-wheat flour often results in lower quality bread, it can be improved with enzyme treatments. In this context, this study investigated the effects of purple sweet potato powder (PSPP) substitution and enzyme treatments using α-amylase (AM) and hemicellulase (HC) on bread making qualities, bread texture, bread structure and staling during storage. Results showed that the addition of PSPP produces bread crumbs with lower L* and b*, and higher a* values compared to un-substituted control breads, indicating a darker, bluer and redder color attributable to the inherent anthocyanin content of purple sweet potato. However, PSPP-substitution also resulted in bread with low gas retention of dough (GRD) and specific loaf volume (SLV), harder texture and higher firming rate related with the high fiber and damaged starch content of PSPP resulting in weaker gluten network and a greater starch-gluten interaction in the bread structure. On the other hand, AM and HC improved the GRD, SLV and gassing power of PSPP-substituted bread by degrading the damaged starch and hemicellulose such as insoluble pentosans into fermentable sugars. Moreover, AM and HC treatment resulted in lower firming rate, amylose content, and enthalpy of starch retrogradation, during storage of PSPP-substituted bread which can be related to the decrease in the amount of available starch for retrogradation. The low molecular weight dextrins, oligo-saccharides, maltose and glucose products of AM activity retard the retrogradation of gelatinized starch gel, and reduce moisture loss. These improvements in color, bread making, texture properties and crumb structure produce very acceptable bread products that may lead to increased utilization of purple sweet potato in the baking industry which is beneficial to wheat importing countries.

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Viji Sarojini

School of Chemical Sciences, University of Auckland


Freezing is a well-used long term preservation process of food as it lowers the rate of deterioration in food quality over time, resulting in longer shelf life. However, freezing causes changes to the structure and texture of tissues, with loss of turgidity and firmness; resulting in excessive food softening. Preserving the textural and sensory characteristics of frozen food to ensure product quality is a challenge faced by the food industry. The use of antifreeze pre-treatment is of major interest in this regard.

Naturally occurring anti-freeze peptides (AFPs) exhibit properties of ice recrystallization inhibition (RI). The ability of AFPs to influence the size, morphology and aggregation of ice crystals can be used in food technology to preserve food texture by reducing cellular damage, to minimise the loss of nutrients by reducing drip, and to lower operational costs. Analogues of naturally occurring antifreeze peptides were developed to evaluate their potential as cryoprotectants in frozen food. The ability of the AFPs to minimise the drip loss and preserve colour, structure, texture and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS and texture analysis.

AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. Soaking carrot samples in AFP solutions before frozen storage preserved the texture of frozen carrot close to fresh, reduced drip loss and minimised the level of freeze injury. This is a consequence of the reduction in the size of ice crystals formed during the freeze thaw process. AFP pre-treatment also helped to preserve some of carrot’s unique aroma particularly the terpenoids.

Our results prove that the unique features of AFPs are important in protecting food from freeze-thaw damage and opens up the possibility of developing these as cryoprotectants for the frozen food industry.

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Health and the art of honey processing

Ralf Schlothauer1,*, Ursula Blank2

1Comvita New Zealand Limited, 23 Wilson Road South, Paengaroa, Te Puke 3189

2University of Canterbury


Comvita is a producer and marketer of natural health products. Our activities span best practice honey processing to the deep understanding of the complexity of human health. We would like to introduce you to this amazing stretch of our company and show case examples of our research in honey processing which we undertook with a PhD project supported by Callaghan Innovation. Further we will take a systems view on health and show some of the deep challenges that we are facing to keep people well. Convenient tasty food choices may not always lead to the best health outcomes but what products and services may disrupt convenience foods and what role could NZ Inc play?

82

Chlordioxide-supported decontamination and its effect on the microbial load along the postharvest chain of endive salad

Antje Fröhling1, Kristina Naudorf2, Peter Muranyi3, Oliver Schlüter1*

1Leibniz Institute for Agricultural Engineering Potsdam-Bornim e.V., Max-Eyth-Allee 100, D-14469 Potsdam, Germany

2Jürgen Löhrke GmbH, Siemser Landstraße 127, D-23569 Lübeck, Germany

3Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany

Contact address: Oliver Schlüter, Max-Eyth-Allee 100, D-14469 Potsdam, Germany


Fresh produce are naturally contaminated with microorganisms including human pathogenic and spoilage bacteria. The microbial load of perishables with human pathogenic bacteria is divers and often leads to food borne diseases. In recent years, the increasing demand of consumers for high quality and safe food poses a high challenge especially in the area of fresh produce. Microbiological sampling along the food processing chain is mainly focused on selected indicator microorganisms and unexpected potential human pathogenic bacteria may remain undetected. Additionally, the impact of decontamination techniques on the microbial community is yet unknown.

The aim of this study was to evaluate the impact of different postharvest processing steps on the microbial diversity of endive salad (Cichorium endivia) using MALDI-TOF MS (matrix-assisted laser desorption/ionization time-of light mass spectrometry) analysis. Endive salad was sampled at different stages of processing: raw product, after cutting, and after different washing steps. Washing was conducted using 0.4 mg/l ClO2 in different washing steps. Total aerobic viable count was evaluated according to DIN ISO standards after washing or after storage for 7 days at 2 °C. The obtained colony forming units were analysed by MALDI-TOF MS to identify the bacteria.

The microbial community of endive salad was only slightly influenced by the washing steps including chemical decontamination. 50 – 85 % of the grown bacteria were not identified by MALDI-TOF MS, thereby the number of unidentified bacteria changed along the processing chain. Predominately, identified bacteria were belonging to the family Pseudomonadaceae and were found in all processing steps before and after storage.

More detailed knowledge of the microbial community especially about the unidentified bacteria and its dynamic changes during food processing is important to allow the implementation of tailored decontamination strategies and to ensure food safety.

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Strain hardening and anisotropy during tensile testing of sheared model Mozzarella cheeses

Prateek Sharma1,3*, Peter A. Munro1,Tzvetelin T. Dessev1, Peter G. Wiles2 , E. Allen Foegeding4

1Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand

2Fonterra Research and Development Centre, Palmerston North, New Zealand

3National Dairy Research Institute, Karnal-132001, Haryana, India

4North Carolina State University, Box 7624, 416 Withers, Raleigh, NC 27695-7624, USA

*Tel: +64 635 05545 ext. 81010


Mozzarella cheese is a pasta-filata variety of cheese that has a typical fibrous structure. The structure consists of fat-serum channels distributed in a renneted protein network. Working of Mozzarella cheese imparts mechanical energy that facilitates protein-protein interactions and so builds up the typical fibrous texture. We studied tensile fracture properties of model cheeses made with varying amounts of shear work up to 80 kJ/kg. Model Mozzarella cheeses were made by working molten cheese mass at 70 °C in a twin screw cooking-stretching vessel, BlentechTM using 150 rpm screw speed at varying residence times up to 60 min. Both full fat and nonfat cheeses were made. For tensile testing, cheese was elongated by manual rolling at 60 °C thus aligning the protein fibres in the direction of rolling. Tensile testing was conducted at 21 °C on dumbbell-shaped samples cut both longitudinal and perpendicular to the rolling direction. Strain hardening was calculated as the ratio of maximum modulus just before fracture to initial modulus. Fracture stress and strain did not change significantly with shear work below 30 kJ/kg for longitudinal samples, but decreased above 30 kJ/kg. A significant amount of strain hardening (modulus ratio 2.5-3.0) was observed for longitudinal samples from both full fat and nonfat cheeses at shear work < 30 kJ/kg. Perpendicular samples demonstrated no strain hardening. Significant amounts of anisotropy were observed for fracture stress for both full fat and nonfat cheeses at shear work treatments up to 50 kJ/kg. For shear work input > 50 kJ/kg anisotropy and strain hardening were absent for full fat cheese samples possibly because of the presence of weak spots in the structure facilitating earlier fracture. The study concluded that significant changes in fracture properties including anisotropy and strain hardening were observed because of changes in the molecular interaction of proteins after excessive shear work.

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Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/β-tricalcium phosphate for bone tissue engineering

Amin Shavandi1*, Alaa El-Din Bekhit1, Zhifa Sun1, Azam Ali1

1University of Otago, Dunedin, New Zealand,

Tel: +64220573340


In this study, bio-scaffolds have been developed using irradiated chitosan from different sources, squid pen (RS) or crab shell (RC), and hydroxyapatite/β-tricalcium phosphate (HA/β-TCP) at a chitosan/HA/β-TCP ratio of 50/30/20. The bio-scaffolds were prepared at two different freezing temperatures (-20°C and -80°C) followed by lyophilisation. To enhance the mechanical properties, the bio-scaffolds were cross linked using sodium tripolyphosphate (TPP) followed by lyophilisation. The composition and morphology of the bio-scaffolds were characterized using XRD, SEM, TEM and µ-CT. The pore size of the porous scaffolds ranged from 90 to 220 µm and the scaffolds had 70–80% porosity. The scaffolds had a water uptake ratio of more than 10, and a controlled biodegradation in the range of 30–40%. These characteristics suggest that chitosan-based bio-scaffolds are a promising biomaterial for bone tissue regeneration.

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Amin Shavandi1*, Alaa El-Din Bekhit1, Zhifa Sun1, Azam Ali1

1University of Otago, Dunedin, New Zealand

Tel: +64220573340


Squid accounts for about 65% of the world’s commercial cephalopods catch, with the annual catch being more than 1.5 million tonnes. Squid processing generates 40% by-products. Squid pens (SP) are an excellent source of chitosan biopolymer, which could have important biomedical and pharmaceutical applications. However, currently only crab and shrimp chitosan is commercially available for these applications. In this study, extraction and characterization of chitosan from SP for biomedical and pharmaceutical applications are reported. The produced chitosan has been characterized by XRD, NMR, FTIR, ICP-MS, and TGA measurements. The water-fat binding capacities and the viscosity of the chitosan samples have been determined to examine the potential biomedical applications of SP chitosan (SPC), in particular in bone-tissue engineering. Our results showed that SP is an excellent source of chitosan. SPC has a superior capacity to bind water and fat, a low bulk density and a lower ash content (i.e. better biodegradation) than crab chitosan. These properties of SPC suggest that SPC has promising applications in biomedicine (e.g. hydrogels or soft tissue extra cellular matrices (ECM) and pharmaceuticals (e.g. drug delivery systems) with a highly desirable water affinity and biodegradation characteristics under biological conditions.

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Solid state fermentation: a technological alternative for enriching the bioavailability of underutilized crop-based composite flour

Vipin Bhandari1, Anupama Singh2*, Kopal Gupta3

1Ex M.Tech student, Deptt of Post Harvest Process & Food Eng,

2National Fellow Department of Post Harvest Process and Food Eng,

3Senior Research Fellow, Department of Post Harvest Process and Food Eng

Contact address: National Fellow, Department of Post Harvest Process and Food ENGG, College of Technology, GB Pant University of Argiculture and Technology, Pantnagar, 263145 U.S Nagar Uttarakhand, India


Solid state fermentation, an eminent bioconversion technique for converting many biological substrates into a value-added product, has proven its role in the biotransformation of crops by nutritionally enriching them. Hence, an effort was made for nutritional enhancement of underutilized crops viz. barnyard millet, amaranthus and horse gram based composite flour using SSF. The grains were given pre-treatments before fermentation and these pre-treatments proved quite effective in diminishing the level of antinutrients in grains and in improving their nutritional characteristics.

Box-Behenken design of response surface methodology was used to design the experiments. The variables selected for the fermentation experiments were substrate particle size, substrate blend ratio, fermentation time, fermentation temperature and moisture content. Designed experiments were conducted randomly to find the effect of these variables on microbial count, reducing sugar, pH, total sugar, phytic acid and water absorption index. The data from all experiments were analyzed using Design Expert 8.0.6 and the response functions were developed using multiple regression analysis and second order models were fitted for each response.

Results of fermentation experiments revealed that phytic acid levels reduced appreciably when fermentation was allowed to continue for 72 hours at a temperature of 35°C. Statistical analysis resulted in the optimum conditions (particle size 355µm, substrate blend ratio 50:20:30 of barnyard millet, amaranthus and horse gram respectively, fermentation time 68 h, fermentation temperature 35°C and moisture content 47%) for maximum reduction in phytic acid. The model F-value was found to be highly significant at 1% level of significance for all the responses. The effect of fermentation time was found to be most significant as compared to other variables.

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Guowan Su1,2, Yaqi Zhao1,2, Dongxiao Sun-Waterhouse1,2,3*, Mouming Zhao1,2

1College of Light Industry and Food Sciences, South China University of Technology, China

2Guangdong food green processing and nutrition regulation technologies research center, Guangzhou 510650, China

3School of Chemical Sciences, University of Auckland, New Zealand

Contact address: College of Light Industry and Food Sciences, South China University of Technology, China; School of Chemical Sciences, University of Auckland, New Zealand


Defatted soybean meal (DSM), a main byproduct of soybean oil production, is rich in proteins with a high essential amino acid content. In practice, DSM’s food application is often limited due to its susceptibility to deterioration during defatting and associated poor protein solubility and undesirable flavour.

In this study, solid-state fermentation using Aspergillus oryzae and subsequent proteolytic hydrolysis of DSM were performed. Although no significant change was detected in the total nitrogen content (p > 0.05, dry basis), fermentation led to a significant reduction of DSW weight with 34.5% moisture loss after 44 h, a decrease of total sugars (dry basis) until levelling off at 20 h, and an increase in total acid until reaching a plateau (2.75%) at 20 h. A significant decrease of the peptides > 10 KDa in the aqueous extract of DSW was found after fermentation, indicating subsequent hydrolysis of soybean protein into peptides or amino acids by the proteases released from Aspergillus oryzae. The neutral protease activity increased gradually with fermentation time (16 h, 720.13 U/g; 40 h 1743.55 U/g). The DSM hydrolysate obtained through a 24 h fermentation followed by intrinsic protease-catalysed hydrolysis, exhibited higher protein recovery, hydrolysis degree and antioxidant activity (DPPH, reduce power and ORAC), compared to those fermented for 16, 20, 32 or 40 h. The DSM hydrolysate with the best taste qualities (umami, salty and slightly bitter) was the one fermented for 24 h and then hydrolysed for 22 h, and dominated (78.0%) by fractions with molecular weight < 3 KDa. Thus, hydrolysis efficiency of fermented DSM was not positively related with its neutral protease enzyme activity. Solid-state fermentation and proteolytic hydrolysis are useful technologies for utilizing DSM for food applications.

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Joseph Vella1, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1,2*

1The University of Auckland School of Chemical Sciences

2The MacDiarmid Institute for Advanced Materials and Nanotechnology



Photoluminescent carbon nanospheres (PCN) have widespread application potential in areas such as bioimaging, drug delivery, pollutant detection, electrocatalysis and photocatalysis. They can be synthesized using either top-down or bottom-up methods. Hydrothermal carbonization (HTC) at 180-200 °C is fast emerging as the method of choice for PCN synthesis owing to its simplicity, affordability and green nature. The method involves wet pyrolysis of organic starting materials in sub-critical water. Typically, feedstocks should be carbon rich as well as having a reasonable nitrogen content to allow nitrogen doping of the final PCN product (which affords improved electronic and optical properties), with a large variety of biomass filling these requirements. In this study, HTC was performed on chemical feedstocks derived from crustacean shell wastes (chitosan) as well as raw biomass in the form of wool scraps (keratin). The PCN products were characterized by TEM, UV-Vis, FT-IR, XPS and UV-Vis absorbance and luminescence measurements. Results show that the PCN products comprise hydrophilic spherical nanoparticles of size 10-50 nm, which fluoresced bright blue upon UV (365 nm) excitation. This photoluminescence was exploited for trace metal detection, as it was selectively and quantitatively suppressed by Hg2+ and Cu2+ ions even at low metal ion concentrations. By modifying the surface functionality of the PCN products, we aim to develop a luminescent sensor for the quantification of nitrate and phosphate in aqueous systems. Such a sensor is expected to be useful for farmers or environmentalists concerned with about the eutrophication of waterways.

89

Sauvignon Blanc Juice Index: A unique and integrated grape and wine metabolomics database

Silas G. Villas-Boas1*, Farhana Pinu1,2, Sergey Tumanov1, Marc Greven2, Claire Grose2, Lily Stuart2, Roger Harker2, Damian Martin2

1The University of Auckland, Auckland, New Zealand.

2Plant & Food Research limited, Auckland, New Zealand.

Contact address: School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.


New Zealand wine exports hit $1.4 billion last year, an increase of 8.2% from 2013, placing wine as the 6th largest national export and most of this due to Sauvignon Blanc (SB) wines. Although SB grapes are cultivated widely throughout NZ, only wines from Marlborough region are famous for their fruity and tropical aromas. Moreover, wine quality differs from season to season and within season. Therefore, continual production of good quality wines is always challenging. Thus, we built a unique database of NZ SB grape juices and wines using a comprehensive metabolomics approach in order to develop tools to help winemakers to make blending decisions and assist in the development of new wine styles. Over 400 juices were collected from different regions in NZ over three harvesting seasons (2011-2013), which were then fermented under controlled conditions using a commercial yeast strain (EC1118). Comprehensive metabolite profiling of these juices and wines were performed by gas chromatography-mass spectrometry, and was combined with their detailed oenological parameters obtained from Fourier Transform Infrared Spectroscopy (WineScan). We will demonstrate how this resource can be used to address the issue of variation caused by regional and seasonal differences. Our data clearly show that seasonal variation is more prominent than regional difference in both grape juices and wines. Moreover, we observed a clear variation between the juices and wines from different wineries, thereby highlighting the effect of winemaking and vineyard management practices on wine and juice composition. In addition, we identified a group of juice metabolites that play central roles behind these variations, which could be used as potential chemical signatures for juice and wine quality assessment. This database is first of its kind in the world and can be used to develop a predictive tool for wine quality and innovation when combined with mathematical modelling.

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Novel carbon materials for biomedical devices and environmental monitoring applications

Geoffrey I.N. Waterhouse1,2,* Andrew Chan1, Dongxiao Sun-Waterhouse1





Globally, there is a strong commitment to develop improved porous carbon materials for the selective adsorption of textile dyes, toxins and pesticides from aqueous systems; as well as electrode materials for medical applications (biosensors) and electricity generation (e.g. direct alcohol fuel cells). Porous carbon materials are classified according to their pore diameters as microporous (pore size < 2 nm), mesoporous (pore size 2-50 nm) or macroporous (pore size > 50 nm). The synthesis of porous carbons with well-defined pore sizes, pore shapes and functionalities (including hydrophobicity or hydrophilicity) is a strategic focus of many research groups around the world. Traditional porous carbon materials, such as biochars or carbon molecular sieves, are synthesized by pyrolysis of organic precursors such as wood or coal at high temperatures. Such carbon materials generally have high surface areas but broad pore-size distributions in both the microporous and mesoporous domains making them unsuitable for use in many applications.

In response, we have exploited the colloidal crystal template technique to fabricate high surface area 3-dimensionally ordered macroporous (3DOM) carbons with uniform macroporosity and tuneable micro/mesoporosity, tailored specifically for different biomedical, analytical and catalytic applications. The 3DOM carbons were synthesized using furfuryl alcohol as the carbon source. Furfuryl alcohol was chosen because 1) it is a renewable raw material easily derived from waste vegetable streams including sugar cane bagasse, oat hulls, corn cobs, rice hulls or timber wastes; and 2) yields carbons with a high graphitic character when polymerized and carbonized at high temperatures under an inert atmosphere. The high value carbon-materials we describe here could add significant value to New Zealand’s primary manufacturing sectors by up-valuing low value waste streams. By functionalization of the 3DOM carbon supports with Pt nanoparticles (size 1-10 nm) at platinum loadings up to 70 wt.%, we have synthesized novel, high value Pt/C materials for;

• Amperometric glucose biosensing (e.g. biomedical devices for diabetes detection)

• Electrochemical oxidation of alcohols (e.g. direct methanol fuel cell electrodes)

• Refractive index determination of polar and non-polar liquids (linear dependence of the 3DOM carbon PBG on liquid refractive index).

• Pt/C catalysts for the synthesis of high-value chemicals (e.g. selective oxidation reactions).

The synthesis of the 3DOM carbons and Pt/C materials, and their applications, will be covered in this talk.

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Novel luminescent phosphors for white LED applications from bioresource feedstocks

Geoffrey I.N. Waterhouse1,2*, Andrew Chan1, Aubrey Dosado1, Dana Goodacre1, Dongxiao Sun-Waterhouse1





Inorganic phosphors demonstrate enormous potential in solid-state lighting and displays. This talk will focus on our recent research targetting the development of improved UV absorbing-visible emitting oxide and oxynitride phosphors for white light-emitting diodes (LEDs). Two different families of phosphors will be discussed, green emitting (Ba1-(x+y)SrxEuy)3Si6O12N2 and (Ba1-

(x+y)SrxEuy)2Si6O12N2 phosphors and blue emitting Ca2-xEuxAl2SiO7 phosphors. These phosphors can be prepared using CaCO3 from mollusc shells and SiO2 from siliceous diatoms or white sand, thereby transforming low value bioresources into high tech products of significant commercial value. Results presented will show that the emission characteristics of these phosphors are strongly dependent on the synthesis conditions and also the chemical composition of the phosphors. This work has identified cation deficient (Ba0.65Sr0.2Eu0.15)2Si6O12N2 phosphors as a potential candidate to replace yellow YAG:Ce3+ phosphors in white LED applications.

Photos of (Ba0.95-xSrxEu0.05)2Si6O12N2 phosphors (x= 0-0.5) under UV (365 nm) excitation.

x = 0 x = 0.1 x = 0.2 x = 0.5

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Low-cost cooling technology for short term fresh produce storage in sub-Saharan Africa

Tilahun Seyoum Workneh

University of KwaZulu-Natal, Agricultural and Food Engineering, School of Engineering

1Carbis Road, Rabie Saunders Building, Scottsville, 3209, Pietermaritzburg, KwaZulu-Natal, South Africa


Interest in fresh produce production for business has been growing in sub-Saharan Africa regions. However, the postharvest handling of fresh produce remains a bottle neck for the expansion of production and marketing in the region. Most of these fresh producing areas in the region have high temperature and dry weather conditions which are not suitable for fresh produce transportation and storage. Moreover, lack of initial capital for the installation of mechanical refrigeration systems and the energy requirements to operate such systems contribute towards lack of farmer interest in the sector. The methodology employed includes assessment of cooling technology needs by selected farmers, searching for alternative solutions, and theoretically designing different types of evaporative coolers and finally running storage trials using climacteric fruits for their storability in the developed coolers. Research focusing on the development and evaluation of different evaporative coolers was conducted. Natural ventilation evaporative cooler, single pad forced air evaporative coolers and multilayer forced evaporative coolers were developed and evaluated for their performance in terms of reducing air temperature and increasing relative humidity. All coolers significantly decreased air temperature and increased air relative humidity in the micro environment to suitable air conditions for storage. The average differences in dry bulb temperature between ambient and inside the cooler was found to be up to 15.1 °C, with the average difference in the relative humidity of up to 64.8% during the 32 days of the storage period. As the result, the marketability was improved up 84.4% in tomato, papaya, mango, green pepper, orange mandarin and lemon for storage period of 32 days. This study clearly indicates that evaporative cooling technologies are the most appropriate low-cost and energy efficient systems that should be introduce to fresh produce supply chain in the region. In summary, the coolers are recommended for adoption by considering specific conditions of the selected regions.

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Structure characteristics of milk protein complexes with altered casein to whey protein ratios at different conditions

Hong-Hua Xu1*, Ying Sun1, Bo-Yang Li1

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University

Contact address: Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People’s Republic of China.


This study investigates the aggregation of milk casein (CN) and whey proteins (WP), as a function of the CN:WP ratio under different temperature and pH conditions. Milk proteins complexes with CN:WP ratios of 4:1, 3:1, 2:1 and 1:1 were heated room temperature to 100°C for 20 min between pH 6.2 and 7.1. The surface hydrophobicity, free sulfydryl content, particle size, soluble protein and microstructure of milk protein complexes were investigated. The surface hydrophobicity and particle size increased and the free sulfydryl of milk protein complexes decreased as the CN:WP ratio decreased at pH 6.7 and above 68℃. The milk proteins aggregated significantly at lower CN:WP ratios at specific conditions, i.e., heating temperature above 90℃ and pH reduced to 6.2. Microstructure studies revealed that the aggregation capacity of milk proteins increased as the CN:WP ratio was reduced. However, the surface hydrophobicity, free sulfydryl, particles size, soluble protein and microstructure of milk protein complexes was did not change much as the CN:WP ratio was reduced at pH 7.1.

94

Analysis of laser-induced plasma characterization on tobacco sample

Ke-Qiang Yu1*, Yan-Ru Zhao1, Fei Liu1,2, Yong He1,2

1College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, P. R. China

2Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, P. R. China

Contact address: College of Biosystems Engineering and Food Science, Zijingang Campus,

Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, P.R. China


Laser-induced breakdown spectroscopy (LIBS), as a kind of atomic emission spectroscopy (AES), has been considered to be a future “Superstar” in the field of chemical analysis and green analytical techniques due to its unique features, including little or no sample preparation, stand-off or remote analysis, fast and multi-element analysis, wide application in various aspects. This research focused on investigating the characterization of laser-induced plasma on tobacco samples. A laboratory LIBS device working in air was employed to obtain the LIBS spectra of tobacco samples, and the corresponding LIBS curve characteristics were analysed. The spectral emission lines of elements Mg, Ca, K, Al, Fe, N and O were identified and studied. Moreover, in order to understand the mechanisms of the LIBS technique, the plasma parameters including electron temperature and electron number density were determined. The electron temperature was calculated using the Boltzmann plot method from the intensities of the observed lines, while the electron number density was determined from the Stark broadened line profile of an isolated line of either a neutral atom or a single charged ion. The results showed that the electron temperature and electron number density were around 10000 K and 1017 cm-3, respectively. The research reveals that as a novel method, LIBS technology could be used for analysing the composition of tobacco samples. This technique also provides a theoretical basis for examining the food safety for heavy metals pollution.

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Dongmei Zheng1, Peijun Li1, Huiting Luo1, Baohua Kong1,*

1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

Contact Address: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China


Nitrite is the key ingredient in meat curing. It can react with myoglobin (Mb) to form nitrosylmyoglobin (MbFeIINO), which is responsible for the characteristic pink colour of cured meat, inhibit unwanted bacteria, retard lipid oxidation and develop desired meat flavours. Microbial conversion of metmyoglobin (MbFeIII) to red myoglobin derivatives was observed to be a potential way to realise nitrite substitution for “meat reddening”. The conversion of metmyoglobin (MbFeIII) by tested bacteria strains and their effect on the inhibition of spoilage bacteria in meat batters as protective cultures during refrigeration storage were investigated in this study. Culture-dependent and culture-independent (PCR-denaturing gradient gel electrophoresis) methods were employed to reveal the microbial populations. The results showed that Lactobacillus curvatus, Lactobacillus plantarum, Staphylococcus xylosus and Lactobacillus fermentum could convert MbFeIII into red myoglobin derivatives in model systems, whereas Lactobacillus sake and Pediococcus pentosaceus could not. Staphylococcus spp., Carnobacterium sp., Lactobacillus sp., Brochothrix thermosphacta and Enterococcus faecalis were prevalent in control and nitrite-cured meat batters in tray packaging during refrigeration storage, whereas lactic acid bacteria and Staphylococcus were observed to be the predominant microbial flora in the samples inoculated with L. sake and S. xylosus, respectively. Most of the spoilage bacteria were inhibited by the two strains, except for Pseudomonas sp. The results indicate that lactic acid bacteria and Staphylococcus xylosus fermentation can perform a colouring and antimicrobial role in meat manufacturing; thus, it can be used as a method for nitrite substitution in meat products. Additional research is required to further realise the inhibition of pathogens such as Clostridium botulinum by microbial fermentation and to apply the inhibition method in meat products.

96


Yanru Zhao1, Keqiang Yu1, Yong He1*

1College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China

Contact address: College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China


Hyperspectral imaging in the region of 380-1,030 and 900-1700 nm combined with chemometric methods were applied to process quantitative analysis of chlorophyll concentration (CC) and moisture content (MC) of spinach leaves during the five storage periods (0, 1, 2, 3, 4 days). Hyperspectral images of 200 spinach leaves were acquired and corresponding CC and MC values were measured by the traditional methods. Analysis of variance (ANOVA) was applied to conduct significance analysis (p < 0.05) of the measured CC and MC values. Interval random frog (iRF) and successive projection algorithm (SPA) were implemented to select important wavelengths (IWs) for predicting the CC and MC values in the samples. The quantitative relationships between spectra and measured CC and MC values were established by partial least square regression (PLSR) models. The correlation coefficient of the best model was higher than 0.8. Finally, the optimal models were used to predict CC and MC in each pixel on the hyperspectral images and chemical distribution of the spinach leaves were mapped by the imaging process. The storage periods were discriminated according to the CC and MC values visualization. The results indicated that hyperspectral imaging is a promising tool to determine the CC and MC spatial distribution in spinach leaves during different storage periods.

97

Poster Presentations

98

Antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of squid pen protein.

Zhihao Hu, Sue Siang Teh, Amin Shavandi, Alaa El-Din A. Bekhit*

Department of Food Science, University of Otago, Dunedin, New Zealand

Tel: +644794994


Squid pens are a waste by-product generated by the seafood industry. Squid pens are rich in protein (ranging from 52 to 75 g/100g dry weight basis) and chitin (24 to 40%). Chitin and its derivative chitosan are biopolymers consisting of (1,4)-2-amino-2-deoxy-d-glucose units. Chitosan is commercially obtained by N-deacetylation of chitin under alkaline condition and is the only material recovered from marine shells and squid pens. The present study investigated the recovery of protein from the waste alkaline solution after chitin extraction. Chitin was extracted (50% NaOH at 90 °C for 6 hours) and the protein in waste solution was precipitated at pH 3, 4, 5 and 6. Furthermore, the obtained proteins were subjected to hydrolysis by several proteases (trypsin, pepsin and a bacterial protease “HT”) for 1, 2, 4 and 24 hours. The antioxidant (ORAC, DPPH and FRAP), ACE inhibition and antibacterial activities of the protein hydrolysates were determined. Highest protein yield was obtained at pH 6. The precipitated proteins had modest level of antioxidant activities. The antioxidant activities were increased by 3- to 4-fold upon the incubation with the proteases with maximum activity was found after 1 hour of incubation. Pepsin hydrolysates had significantly lower (P < 0.05) antioxidant activities compared to trypsin and HT. The ACE activity increased with the increase of incubation time (P < 0.001), but there was no effect for the protease type. Squid pens protein can be recovered from chitosan processing waste alkaline solution and could be potential source of bioactive peptides.

99

Harvesting methods and sulfur dioxide addition influence on key volatile compounds and sensory profile of Sauvignon blanc wine

Leandro Dias Araujo1,2,*, Bruno Fedrizzi1, Paul Kilmartin1

1Wine Science Programme, School of Chemical Sciences, The University of Auckland

2Sponsored by the National Council for Scientific and Technological Development (CNPq) - Brazil

Contact address: 261 Morrin Road, Building 740, Room 229b - Saint Johns, Auckland 1072, New Zealand


The key varietal aroma compounds, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) and C6 alcohols, such as hexan-1-ol, are directly influenced by harvesting methods and antioxidant addition. Increasing amounts of SO2 added after harvesting have been shown to raise the levels of varietal thiols, with further enhancement from the maceration provided by machine-harvesting. The aim of this work was to confirm the influence of SO2 levels on the thiol formation and determine how it impacts the sensory profile of Sauvignon blanc wine. Grapes from four sites in Marlborough, NZ, were sampled during the 2015 harvest. Fruit was collected from the harvesters and added with zero, 60 or 120 ppm of SO2. Further hand-picked samples were destemmed and crushed before the addition of 60 ppm SO2. The grape samples were pressed, fermented and the final wines were analysed for thiols and C6 compounds using SPE-GC-MS. Sensory descriptive analysis was performed for the machine-harvested samples using eight panellists and 12 descriptors. Very low or no detectable thiols were found for zero addition samples. Addition of 60 and 120 ppm of SO2 to machine-harvested juices produced wines with similar levels of thiols. Well macerated hand-picked samples had comparable or even higher thiol levels than the other samples. Hexan-1-ol concentrations were higher for more oxidized samples, while cis-3-hexenol showed the opposite trend. No differences were observed on sensory profile for two sites (2 and 4). For sites 1 and 3, significant differences in the “butter-scotch” descriptor, related to hexan-1-ol levels, and “flinty/rubber”, reflection of higher reductive sulfur compounds levels, were seen. Even with major variations in the levels of thiols, few differences in the sensory profile were observed for most descriptors.

100

Measuring technique of ice crystal in frozen bread dough

Gabsoo Do1*, Tatsurou Maeda2, Yeonghwan Bae3, Sadanori Sase1

1College of Bioresource Sciences Nihon University, Japan

2Nisshin Foods INC., Japan

3Sunchon National University, Korea

Contact address: 1866 Kameino, Fujisawa, Kanagawa, Japan, 252-8510


Ice crystals formed in bread dough during frozen storage induce morphological changes of bubble as well as destruction of gluten, which may result in textural change and volume after baking. An understanding of the growth mechanism of ice crystals could lead to development of the optimum freezing method and improvement of the quality of frozen bread dough. The objectives of this work were; I) develop a Cryogenic Micro-Slicer Spectral Imaging System (CMSIS) having functions to reconstruct a 3-D image obtained from cross-sectional images exposed after slicing the sample surface, II) obtain a spectroscopic image by near-infrared spectroscopy, and III) investigate the morphology and size of ice crystals in frozen bread dough. CMSIS was composed of a micro-slicer unit and a near-infrared spectral imaging unit. Spectroscopic analysis using a near-infrared spectrum meter showed an absorption peak at 1460 nm for pure water. Based on the observations of the absorption band of ice crystals in the wavelength range of 1450 to 1570 nm and its peak at 1495 nm, a commodity-type bandpass filter with a central wavelength of 1500 nm was adopted to identify ice crystals in near-infrared images. Spectral image of bread dough scanned at 1500 nm showed the ice crystals could be clearly distinguished from other components based on the difference in absorption coefficients. Diameters of circle-equivalent areas of ice crystals within bread dough kept at -20℃ had a range from 1 to 43 μm with an average of 24 μm, and from 34 to 105 μm with an average of 65 μm on the day and after 30 days of storage, respectively. The proposed method has provided a novel tool to investigate the effects of freezing conditions on geometrical parameters of ice crystals.

101

The influence of the compression pressure and the process parameters on removing of liquid fraction from preheated raw fish material

Andrzej Dowgiallo1, Józef Grochowicz2,*

1National Marine Fisheries Research Institute, Kołłątaja 1, 81-332 Gdynia, Poland

2Warsaw School of Tourism and Hospitality Management, Stoklosy 3, 02-787 Warsaw, Poland

Contact address: Warsaw School of Tourism and Hospitality Management, Stoklosy 3, 0-787 Warsaw, Poland


The aim of this work was to develop models describing the pressure and the dewatering rate of preheated fish raw material in terms of the expression parameters (i.e. compression ratio, compression speed, preheating temperature of the material). The effect of independent and dependent variables have been studied using the Box-Behnken design of experiments.

The obtained results showed that the proposed power law models fit well the experimental data with correlation coefficient (R2) 0.903 in case of dewatering efficiency and 0.978 in case of pressure and that dewatering efficiency and pressure were significantly (p < 0.05) correlated to expression parameters. The proposed models allow estimation of both the efficiency of pressing liquid from heated raw fish materials and its energy and can be applied in practice to design new machinery to separate liquid from fish raw materials and as data for guiding operations of pressing fluids in screw presses.

102

The diversity of texture profile analysis parameters of cheese obtained at different speeds of measuring head

Jacek Mazur1, Paweł Sobczak1, Marian Panasiewicz1, Zbigniew Kobus1, Józef Grochowicz2,*, Kazimierz Zawiślak1

1Department of Food Engineering and Machinery, University of Life Sciences, Poland

2Warsaw Academy of Tourism and Hospitality Management, Warsaw, Poland


Texture is very important for the perception of consumers in terms of cheese quality. The texture of the food is influenced by the type of used material, geometric properties of the sample and it’s size also the water content, fat, pH etc. It is observed by many researchers, that important factor (in the instrumental method) in the TPA test also is the speed of the texturometer measuring head. The aim of the study was to determine the speed impact of measuring head for the basic parameters of texture profile analysis (TPA), such as hardness I and II (obtained during the second cycle of compression), cohesiveness, adhesiveness, springiness, chewiness, gumminess and resilience. The test material was compressed twice up to 50% of the original height at head’s speeds: 0.5; 1.0; 1.5; 2.0 (mm s-1). There were analyzed cubic sample of cream cheese Italian type Capresi with a side 15 mm length.

The results of the study showed that statistically significant differences (at α = 0.05) was observed only in some cases between the results obtained for each of the analyzed levels of speed measuring head. But clear trends in values changes of TPA with the speed’s increase or decrease can be observed. There are observed increasing traits of hardness I and II and adhesiveness also cohesiveness decrease with increasing speed measuring head (but not always statistically confirmed significant differences at α = 0.05). A similar trend can be observed also for the gumminess and chewiness and resilience with the head speed range from 1.0 to 2.0 (mm s-1).

103

Modelling of rheological properties of apple juices using a master curve

Zbigniew Kobus1, Rafał Nadulski1, Jacek Mazur1, Józef Grochowicz2,*, Marian Panasiewicz1, Kazimierz Zawiślak1

1Departament of Food Engineering and Machines, University of Life Sciences, Lublin, Poland

2Warsaw Academy of Tourism and Hospitality Management Warsaw, ul. Stokłosy 3, Poland


Knowledge of rheological properties of juices is important for many process engineering applications such as: calculating the power requirements for pumping and mixing, designing of heat exchanger and evaporator, correlation with sensory evaluation and structural understanding of raw material. The rheological properties of juices are changed with temperature and concentration. A technique known as master curves gives possibility to model the complex rheological data in wide range of concentration and temperature. The objective of this study was to investigate the effect of temperature and concentration on the rheological properties and flow behaviour of apple juice using this technique.

The raw material was fresh apple juice obtained with the help of a laboratory press. Rheological properties were measured using Brookfield viscometer (Brookfield Engineering Laboratories: model LVDV-II + PRO). A sample of 16 ml of apple juice was used in ULA-baker for all experiments. The concentration of apple juice was ranged from 15°Bx to 40°Bx. The temperature of sample was changed from 10 to 60°C and kept at constant value using water bath (Brookfield TC-502P). Modelling of the rheological behaviour of apple juice concentrates showed that it is non-Newtonian fluid, with pseudoplastic characteristic. Application of the master-curve showed an increase of viscosity with concentration. There is no influence of concentration on index behaviour of apple juice. This technique is useful for convenient comparison of different juice products.

104

Enhance the glucosamine content by using edible and medicinal mushroom biotransformation technology

Shih-Jeng Huang1,* Sheng-Yuan Yang1, Shu-Yao Tsai2

1Department of Health Food, Chung Chou University of Science and Technology, Taiwan, ROC

2Department of Health and Nutrition Biotechnology, Asia University, Taiwan, ROC

Contact address: No. 6, Lane 2, Sec. 3, Shanjiao Rd., Yuanlin Township, Changhua County 510, Taiwan, ROC.


Glucosamine (GlcN) is a popular health food in Taiwan, and most of the related products on the market are obtained from shrimp or crab shells with inorganic acid hydrolysis. These products contain high salt content, which is unhealthy, and may also cause damage to the environment. Fortunately mushrooms not only contain many physiologically active substances, but also have the ability of converting substances. However, the ability of mushrooms for glucosamine biotransformation is unknown. In this study, 16 edible and medicinal mushrooms were investigated for their ability to convert chitin into GlcN, and the optimum conditions required for the conversion. Colloidal chitin agar plate and liquid chitin broth culture were used to screen the mushrooms for their ability to convert chitin into GlcN. The clear zone size of colloidal chitin plate was determined. The enzyme activity of breakdown the chitin and reducing sugar were determined by spectrophotometer. The content of glucosamine was determined by HPLC with RI detector. Six kinds of mushrooms had obvious clear zone, and their enzyme activity of breakdown chitin and reducing sugar content were Cordyceps militaris (565.01 U/L, 101.23 mg/L) > Ganoderma tsugae (497.57 U/L, 89.15 mg/L) > Lentinuse edods (471.53 U/L, 84.48 mg/L) > Hypsizygus marmoreus (470.60 U/L, 84.32 mg/L) > Pleurotus cystidiosus (445.48 U/L, 79.82 mg/L) > Pleurotus eryngii (438.50 U/L, 78.57 mg/L). At day 8, C. militaris had the highest yield of glucosamine (1.41 g/L) and its conversion rate was 7.07%. The optimum conditions for the conversion of C. militaris were pH 4, 20°C, 0.25% peptone and yeast extract as nitrogen source, and 9.5% inoculums after four days of cultivation.

105

Nanomaterials from waste in the meat industry

Nadishka Jayawardena1,*, Laura Domigan1,2, Leonardo Negron3, Juliet A. Gerrard1,2,3,4

1School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand.

2MacDiarmid Institute for Advanced Materials and Nanotechology, Wellington 6140, New Zealand.

3Callaghan Innovation Research Ltd., Lower Hutt 5040, New Zealand.

4School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand.

Contact address: School of Biological Sciences, Thomas Building, University of Auckland.


This study is focused on the formation and characterisation of nanofibrils (amyloid fibrils) from hemoglobin in waste blood. Nanofibrils have been utilized in applications in bio- and nanotechnology such as biosensors, nanowires, nanofilms and drug delivery systems. Amyloid fibrils are highly ordered, insoluble fibrillar aggregates with a cross-β sheet quaternary structure, which are formed from soluble protein or peptide monomers. Over the years, amyloid fibrils have gained attention for their properties in nanotechnology such as self-assembly, protease resistance, mechanical strength and stability. In this study, bovine waste blood obtained from local butchers was processed to obtain hemoglobin. Isolated hemoglobin was subjected to de-heming and both holo- and apo-proteins were screened with various in-house and published fibrillation protocols for fibril formation. Amyloid fibril formation was characterised by Thioflavin-T (ThT) fluorescence assay and Transmission Electron Microscopy (TEM). The optimization of fibril formation was carried out with different pHs and NaCl concentrations. The results show that hemolysis with hypotonic solutions was a successful method of isolating hemoglobin without major impurities. Aqueous solutions of apo-hemoglobin (ApoHb) formed nanofibrils upon incubation at 80 °C for 24 h as confirmed by ThT readings and TEM micrographs. Interestingly, the morphology of these fibrils was found to be sensitive to incubation pH and higher yields of fibrils were achieved with the addition of NaCl. The findings from this study lay the foundation for utilizing waste blood in the meat industry to synthesize high value nanomaterials such as amyloid fibrils. Future work intends to scale-up ApoHb nanofibril production for commercial purposes as well as to functionalize them for nanotechnological applications.

106

Development of rapid analytical method for Dioscorea bulbufera, a beneficial regulator on BDNF-CREB signalling in hippocampal cells

Eun Ju Jeong1,*, Su Jin Lee1, Na-Hyun Kim2, Jeong-Doo Heo2

1Department of Agronomy & Medicinal Plant Resources, College of Life Sciences and Natural Resources, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea

2Gyeongnam Department of Environment & Toxicology, Korea Institute of Toxicology, 17 Jegok-gil, Munsan-eup, Gyeongnam 660-844, Republic of Korea

Contact address: Bld 21, Room 311, 33 Dongjin-ro, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea


According to soaring population of elderly citizens, the number of Alzheimer's disease (AD) patients has also rapidly grown. Depressive symptom in AD patients has been reported to be one of key factor in charge of increase in suicide rate of AD patients. Changes in the level of brain-derived neurotrophic factor (BDNF), an essential neurotrophin that regulates neuronal growth and differentiation in the hippocampus, are closely associated with pathological conditions of both Alzheimer’s disease and depression. Traditionally, many species of Dioscorea have been used as functional foods and herbal medicines for treatment of syndromes related to metabolic disorders like polyuria and diabetes in Korea. Recently, neuroprotective, neurotrophic, and cognitive-enhancing effects of Dioscorea have been reported. However, the regulating effects of Dioscorea on BDNF and CREB expression in hippocampus have been little investigated. In the present study, the effects of D. bulbufera regulating BDNF and CREB expression in HT22 hippocampal cells were investigated using western blot and RT-PCR experiments. Also, a high-performance liquid chromatography method coupled with variable wavelength ultraviolet detection was developed for the rapid assessment of constituents of D. bulbefera. Results show that the extract of D. bulbefera significantly protected HT22 hippocampal cells against glutamate or H2O2 induced toxicity. The decreased expression of BDNF was restored, and the phophorylation of CREB was increased by the treatment of D. bulbefera in both mRNA and protein levels. In HPLC-DAD chromatogram, the separation was performed efficiently on a hydrophilic interaction liquid chromatography column by gradient elution with acetonitrile and water. Calibration curves showed excellent linear regression correlation levels within the range of tested concentrations. It is concluded that D. bulbefera is a beneficial regulator on BDNF expression in hippocampus and expected to be a bioactive resource for the improvement/treatment of AD with depression symptoms.

107

Non-destructive evaluation for ripeness of La France pear during ripening – Estimation of flesh firmness by a tactile sensor

Yoshinori Kawagoe1, Shingo Miyamoto1

1College of Bioresource Sciences, Nihon University.

Contact address: 1866 Kameino Fujisawa Kanagawa 252-0880, Japan


La France pears are harvested when physiologically mature but still quite firm, then they are ripened before shipping. Since they have a small change of the peel color, the degree of ripeness cannot be decided from appearance. Since the flesh firmness decreases notably during ripening, the ripeness is judged by a fruit penetrometer in a packing house. Therefore, non-destructive evaluation for ripeness is needed. In this work, considering the uneven surface of La France pears, estimation of flesh firmness was examined by pressure distribution when fruits were placed on a tactile sensor.

La France pears harvested at Kaminoyama-shi, Yamagata in Japan were used. Cold storage treatment for three weeks was performed at 1 °C before ripening. Ripening was performed at 12 °C and 16 °C. Mass, pressure distribution, flesh firmness, and sugar content were measured using 6 fruits of each temperature daily. The tactile sensor was fixed on a surface plate and the fruits were placed on it where the pressure distribution was measured. Flesh firmness was measured by a fruit penetrometer.

A maximum load and a contact area were calculated by pressure distribution. In order to remove the influence of the size of fruit, both the maximum load and the contact area were divided by the mass of fruit. These values were defined as specific maximum load and specific contact area, respectively. With progress of ripeness, the specific maximum load decreased and the specific contact area increased. However, flesh firmness was not able to be estimated. The results suggest that it is necessary to extract the features related to firmness from pressure distribution. This work was supported by JSPS KAKENHI Grant Number 25450386.

108

Effect of ohmic heating on trypsin inhibitor inactivation and kinetic analysis in soymilk during holding time

Fa-De Li1,*, Chen Chen1, Changsong Shan2, Hualu Song1, Zhanhua Song1, Peng Wu2

1College of Mechanical and Electronic Engineering, Shandong Agricultural University

2College of Food Science and Engineering, Shandong Agricultural University

Contact address: Shandong Agricultural University, Daizong Road No.61, Tai’an, Shandong, China


To investigate the effect of ohmic heating on the trypsin inhibitor (TI) activity in soymilk, batch ohmic heating with different electrical field conditions (frequency ranging from 50 Hz to 20 kHz and voltage ranging from 140 V to 220 V) and conventional heating (oil bath heating) methods were employed. The survival rates of TI in soymilk were compared and analyzed during holding times (0 min-60 min) at different target temperatures (80 °C, 90 °C and 100 °C). TI activities of the samples ohmically heated (220 V, 5 kHz) were significantly lower than that of samples conventionally heated (P < 0.05) at the same target temperature and holding time except the last 30 min were at 100 °C. Thermal histories of samples treated with conventional and ohmic heating were the same in order to eliminate the influence of thermal effects on TI activity. The TI of samples treated by ohmic heating (the frequency was less than 500 Hz), compared with conventional heating, was significantly lower (P < 0.05) at the same target temperature during the holding time. In addition, the inactivation kinetics of TI in soymilk could be described with a biphasic model during holding time at a target temperature regardless of whether the soymilk was cooked with conventional method or ohmic heating method. It was concluded that the electric field had a positive effect on TI inactivation and the TI in the soymilk contained 2 isoenzymes: in the process of inactivation thermolabile fraction, was dominated during heating and first part of holding time, while, the thermostable fraction was mainly affected during the last part of holding time.

109

Analysis of ginger (Zingiber Officinale) slice quality obtained by microwave fluidized drying

Weiqiao Lv, Qinghua Han*, Shujun Li, Dan Zhao, Yanmin Yu

Chinese Academy of Agricultural Mechanization Sciences

Contact address: No.1 Beishatan, Deshengmen Wai, Chaoyang District, Beijing, China, 100083.


Microwave drying has the advantage of high drying speed and high energy efficiency. However, some common problems of this drying method are uneven drying, unwanted changes in product color and shape, and a hard to control final moisture content. In microwave fluidized drying (MFD), materials such as fruit and vegetable slices on a tray are kept in rolling and suspended state when the microwave power is supplied. For agricultural materials with large volume, heat and moisture can be dissipated easily. Further, the design MFD drying system can be optimised to avoid local overheating caused by a microwave’s uneven electromagnetic field's distribution.

As the drying process proceeds, the weight of the material being dried will decrease. Here, the drying of ginger slices using MFD with variable microwave power (VMFD) was investigated, using the methods of temperature distribution, moisture distribution by infrared thermal imaging technology and low field nuclear magnetic resonance (NMR) technology to monitor the drying processes. In VMFD, the phenomenon of local overheating and burning of materials being dried was alleviated. In addition, the drying temperature could be controlled efficiently. Compared with low microwave power and hot-air drying (AD), the drying efficiency of ginger slices using MFD with was improved. In VMFD, free water, immobilized water, bonded water could be converted to other forms. For MFD, VMFD and AD, the amount of [6]-gingerol, [8]-gingerol and [10]-gingerol in the ginger slices increased during drying. For [10]-gingerol, the content in the dried slices increased by 2-4 times compared to that of the fresh slices. Some new flavor components were produced during the drying processes, which have a positive role in enhancing the taste of the dried ginger slices.

110

Metabolomic analysis of ‘Granny Smith’ apples stored in dynamic controlled atmospheres

Asanda Mditshwa1, Olaniyi Amos Fawole1,4, Filicity Vries2, Kobus van der Merwe2, Elke Crouch3, Umezuruike Linus Opara1,4*

1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

2Agricultural Research Council Infruitec-Nietvoorbij, P/Bag 5026, Stellenbosch, 7600, South Africa

3Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

4Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

Contact address: South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, P/Bag X1, Stellenbosch 7602, South Africa

*Email Address: [email protected]

Dynamic controlled atmosphere (DCA) is highly effective in controlling superficial scald and extending the storage potential of ‘Granny Smith’ apples. However, the mechanism of action used by DCA to control superficial scald is not yet known. This study investigated the effect of DCA storage on scald-associated metabolites. Briefly, fruit was stored in DCA (0.3-0.4% O2; 1% CO2) for up to 20 weeks, normal refrigerated air (-0.5 °C, 95% RH) was used as a control treatment. At different storage intervals, volatile analysis was conducted using gas chromatography. Reactive oxygen species (ROS) were quantified using confocal laser-scanning microscopy on apple peel treated with fluorescent probe 2’,7’-dichlorodihydrofluorescein diacetate. Antioxidant capacity, ascorbic acid, total phenolic concentration and lipid peroxidation was spectrophotometically measured. To obtain a broader view of biochemical changes taking place in DCA and air treatment, data were subjected to principal component analysis (PCA). Although metabolites increased with storage time, fruit stored in DCA had significantly lower concentrations of ethylene, α-farnesene and 6-methyl-5-hepten-2-one (MHO) compared to the control treatment. Moreover, DCA stored fruit was characterized by higher antioxidant capacity, ascorbic acid and total phenolic concentrations. PCA displayed two clusters that could easily be identified as DCA and air stored fruit. Positive scores for lipid peroxidation and ROS corresponded with air stored fruit whilst strong negative scores for antioxidant capacity, ascorbic acid and total phenolics corresponded with DCA stored fruit. This study showed that the observed high fruit quality in DCA is due to higher antioxidant capacity, total phenolic and ascorbic acid concentrations in the fruit. Moreover, the ability of DCA to inhibit the accumulation of α-farnesene and MHO plays a critical role in retarding scald incidence and maintaining fruit quality.

111

Influences of concentration of sodium hypochlorite aqueous solution and its soaking time during washing treatment on nutritional properties of fresh-cut bell pepper

Yukiharu Ogawa1*, Mika Hashimoto1

1Graduate School of Horticulture, Chiba University

Contact address: 648, Matsudo, Matsudo, Chiba 271-8510, Japan


Nowadays, due to its convenience, a lot of fresh-cut vegetables and fruits are produced and consumed as a packaged food for not only individual consumption but also fast food industry and restaurant use. To ensure biological safety, all fresh-cut products are washed with a disinfection solution such as a sodium hypochlorite aqueous solution during processing. The water-soluble nutritional constituents like vitamin C (L-Ascorbic acid, L-AsA) in the fresh material may elute into the washing solution during washing. Therefore, fresh-cut products could have lower nutritional values than uncut vegetables and fruits. In this study, the effect of concentration of disinfection solution and soaking time during washing on the nutritional properties of fresh-cut bell pepper was examined. Fresh green bell peppers were pre-washed with detergent, rinsed with tap water, and sliced into 1 mm thick strips as a fresh-cut sample. The sample was soaked in varying concentrations (50, 100, 200 ppm) of sodium hypochlorite aqueous solutions for 5, 10, 20, 30 minutes, and then washed by tap water for 5 minutes. The amount of L-AsA and potassium as a water-soluble nutritional constituent in the washed samples was measured using RQ flex by which the residual ratio of each constituent after washing based on fresh products could be calculated. As the result, the residual ratio of L-AsA soaking in 50, 100 and 200 ppm of sodium hypochlorite aqueous solutions for 30 min was approximately 70, 70 and 20%, respectively, although it was suddenly decreased within 5 min after soaking. On the contrary, the residual ratio of potassium for 30 min was in the range between 40 to 50 % for all concentrations. These results indicate that the amount of eluted nutritional constituents varied depending on the constituent and the washing conditions.

112

Visual attention to probiotic milk labels: Application of eye-tracking and change detection

Denize C.R. Oliveira1, Lucía Machín2, Ana Giménez2, Amauri Rosenthal3*, Eduardo H. Walter3, Rosires Deliza3, Gastón Ares2

1Federal University of Rio de Janeiro, Rio de Janeiro - RJ, Brazil. [email protected]

2Universidad de la República, Montevideo, Uruguay

3Embrapa Food Technology, Rio de Janeiro – RJ, Brazil

Contact address: Embrapa Food Technology, Av. das Américas, 29501, CEP 23020-470 Rio de Janeiro - RJ, Brazil


Functional foods are one of the most dynamic and innovative categories in the food industry. Food choice is a complex process affected by numerous factors. Labels can largely influence consumers' purchase decisions of functional foods by providing key information, generating expectations and attracting consumers' attention in the point of sale. Therefore, a deeper understanding of motives underlying consumers' willingness to purchase functional foods is necessary. In this context, the aim of the present work was to study consumers' attention to functional food labels, and particularly to evaluate differences between regular and functional products, using probiotic milk as case study. Four labels were designed considering two types of product (regular milk vs. probiotic milk) and two label backgrounds (Background A: to elicit associations related to milk and nature, while Background B: to generate expectations of health and wellbeing). Sixty consumers were asked to look at food labels, while their eye movements were recorded using an eye-tracker, and to complete a word association task. Then, they had to complete eight flicker change detection tasks, involving four different changes on key aspects of the labels (brand, type of product, type of microorganism and health claim), for each label background. Visual processing of the labels was not largely affected by type of product and label design. The areas of the labels with the highest attentional capture were brand, nutritional information, type of product and a recommendation on product consumption for specific consumer segments. Health claims were not comprehensively processed, probably due to the high information density of this area. Besides, consumers' health-related associations were generated by graphic design and not by the functional aspect of the products, suggesting that graphic design should be regarded as a strategy to generate health-related associations in consumers. Recommendations for the design of functional food labels are discussed.

113

Photonic band gap materials for pollution abatement and solar hydrogen production

Rosanna Rov1, Wan-Ting Chen1, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1,2*



Contact address: School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand


TiO2-based photocatalysts exhibit excellent activity and stability for pollution abatement and H2 production in aqueous media under UV excitation. Photonic band gap (PBG) engineering is a novel strategy for improving the photocatalytic activity of TiO2-based photocatalysts beyond current levels of performance. This work describes the successful fabrication of a series of 3-dimensionally ordered (3DOM) TiO2 photonic crystals, and the subsequent application of such materials in semiconductor photocatalysis. The 3DOM TiO2 photonic crystals comprise a face-centred cubic array of sub-micron sized spherical macropores in a TiO2 matrix. The periodically modulated refractive index that exists in such architectures creates photonic band gaps (PBGs or stop bands), which inhibit the propagation of light of particular frequencies along certain directions in the crystal. By careful control of the synthesis conditions, 3DOM TiO2 thin films and powders (anatase form) with pseudo PBGs along the [111] direction at wavelengths between 300-700 nm were fabricated. These films and powders displayed angle-dependent structural colour, with the wavelength of the PBG along the [111] direction (Γ→L direction in the f.c.c. Brilluoin zone) being very sensitive to the size of the macropores and the refractive index of the medium filling the macropores. Calcination of the 3DOM TiO2 supports at temperatures between 450-900 oC yielded photonic crystals with different optical and structural properties, and different anatase:rutile ratios. The 3DOM TiO2 photocatalysts were very active for the degradation of aqueous azo dyes. Post-synthetic functionalization of the 3DOM TiO2 supports with Pd, Au or alloy Pd-Au nanoparticles afforded photocatalysts with excellent activity for H2 production from ethanol-water mixtures under UV and UV + visible excitation. At the edges of the PBGs, light travels with a strongly reduced group velocity. Optical coupling of the red-edge of the PBG, the edge at which the electric field of the incoming light is localised on TiO2, with the electronic absorption edge of TiO2 (~385 nm) enhanced the photocatalytic activity.

Fig.1. SEM micrographs and photonic band structure diagram (in air) for 3DOM TiO2. The diagram shows the existence of PBGs along the [111] direction between bands 2 and 3.

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114



Monoterpenes from the volatile fraction of a Brazilian propolis have activity affecting cellular elongation of lettuce seedling roots

Marco Aurelio S. Mayworm1, Diego Demarco2, Giuseppina Negri3, Alex Batista Santos2, Antonio Salatino2, Maria Luiza F. Salatino2

1University of Santo Amaro, Biological Sciences Course, São Paulo, SP, Brazil

2University of São Paulo, Institute of Biosciences, São Paulo, SP, Brazil

3Federal University of São Paulo, Department of Psicobiology, São Paulo, Brazil

Contact address: University of São Paulo, Institute of Biosciences, Rua do Matão 277, BR05508-090, São Paulo, SP, Brazil


Propolis is a resinous substance produced by honeybees, containing beeswax and plant exudates, among other constituents. The volatile fraction of a propolis sample from the state of Paraná (south Brazil) was extracted by distillation using a Clevenger trap. Yield of the oil obtained (8.5%) is the highest so far reported for a propolis volatile fraction. Analysis by gas chromatography/mass spectrometry indicated that the main oil constituents are α-pinene (86%), β-pinene (12%) and camphene (1%). At 1% concentration, the oil inhibited completely the germination of lettuce seeds. At 0.25%, the growth speed index was substantially reduced, as was the growth of the hypocotyl-radicle axis. In lettuce roots derived from seeds treated with oil at 0.5% concentration there was inhibition of the elongation of the procambial cells. In addition, the cells of the ground meristem shifted the direction of elongation, from axial in the control to radial in the treated seedlings. Cells of the ground meristem assumed a stratified arrangement in the elongation zone. In roots from seeds treated with oil at 1% concentration a radially directed elongation took place also in cells of the root cap, protoderm and procambium. Intercellular spaces were observed between layers of cells of the ground meristem. Anatomically, the shift in the elongation direction, from axial to radial, accounts for the inhibition of the root growth in seedlings from oil treated seeds. The anatomical changes observed suggest the involvement of ethylene, which is known to promote rotation of cell microtubules.

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Propolis obtained inside the Atlantic forest: composition and anti-HIV activity of its volatile fraction

Fernandes-Silva, C.C.1, Alves, M.L.T.M.2, Teixeira, E.W.2, Negri, G. 3, Salatino, M.L.F.1, Salatino, A.1

1Institute of Biosciences, University of São Paulo, Rua do Matão 277, 05508-090, São Paulo, Brazil;

2São Paulo State Agribusiness Technology Agency, P.O. Box 07, 12400-970, Pindamonhagaba, Brazil;

3CEBRID, Depart. of Preventive Medicine, Federal University of São Paulo, Brazil

Contact address: Institute of Biosciences, University of São Paulo, Rua do Matão 277, 05508-090, São Paulo, Brazil


Brazilian green propolis is highly prized and one of the most consumed types of propolis in the world. Africanized honeybees in Brazil have high preference for plants of Baccharis dracunculifolia (alecrim-do-campo, Asteraceae) as sources of propolis. In the present work, honeybee hives were installed in the middle of a preserved area of Atlantic Forest, in the municipality of Ubatuba (coast of the State of São Paulo, southeast Brazil). The aim was to avoid access to alecrim-do-campo plants by the bees and obtain a new type of propolis. The product obtained was extracted with organic solvents or distilled in Clevenger for extraction of volatile substances. The extracts were analyzed by GC/MS and HPLC/MS, after derivatization with BSTFA. The volatile fraction was analyzed by GC/MS. This fraction was also analyzed for evaluation of anti-HIV activity by the Colorimetric Reverse Transcriptase assay. The propolis obtained has chemical composition unlike any known propolis type, although constituents of green propolis were detected as minor constituents. Triterpenoids (e.g. amyrins, β-amyrinone, lupeyl acetate, taraxastenyl acetate, hopenyl acetate), phenylpropanoids and their esters, ethyl benzoate, benzyl benzoate, benzyl cinnamate and benzyl dihydrocaffeate are examples of compounds detected by GC/MS analysis of the extracts. Phenylpropanoids and their esters were also detected by HPLC/MS analysis, in addition to several caffeoyl-quinic acids. No flavonoids were detected. The GC/MS analysis of the oil obtained by Clevenger distillation showed that benzyl benzoate is the major constituent, in addition to benzyl cinnamate, benzyl salicylate, monoterpenes and sesquiterpenes. At 200 µg mL-1, the oil promoted 65% of inhibition toward the HIV-1 reverse transcriptase, suggesting that benzyl benzoate (major constituent) might account for the observed activity. A sample of pure benzyl benzoate promoted 26.7% of activity. The results demonstrate that the activity of the oil is the result of the interaction among several of its constituents.

116

Nanostructural analysis of bioengineered tissues for enhanced performance

K. H. Sizeland1, H. R. Kayed1, H. C. Wells1, , N. Kirby2, A. Hawley2, S. Mudie2, R. L. Edmonds3, R. G. Haverkamp1

1Massey University, School of Engineering and Advanced Technology, Private Bag 102 904, Albany, North Shore, Auckland 0632, New Zealand.

2Australian Synchrotron, 800 Blackburn Road, Clayton, Melbourne, Australia.

3Leather and Shoe Research Association, Palmerston North, New Zealand.

Contact address: Massey University, School of Engineering and Advanced Technology, Private Bag 102 904, Albany, North Shore, Auckland 0632, New Zealand.


Collagen is the main structural component of a number of natural and processed biomaterials. The strength of these materials is often of crucial importance to their final applications. The structural foundation of strength in collagen biomaterials is not fully understood. We used synchrotron based small angle X-ray scattering to investigate the fibril structure of collagen in leather, pericardium, and surgical scaffolds. Samples were put under increasing strain so any structure-strength relationships could be investigated. Atomic force microscopy and histology compliment small angle X-ray scattering. Strong correlations between the strength of collagen biomaterials and fibril orientation have been found and are dependent on tissue type, tissue source, tissue age, and the chemical and mechanical processing of the tissue. These findings provide valuable insight into the basis of strength of bioengineered tissues and will inform future tissue selection and processing to maximise the value created from these animal bioresources.

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A comparison of strength and collagen structure in bovine, porcine and human acellular dermal matrix materials for surgical applications

Hannah C. Wells1*, Katie H. Sizeland1, Nigel Kirby2, Adrian Hawley2, Stephen Mudie2, Richard G. Haverkamp3.

1School of Engineering and Advanced Technology, Massey University, Private Bag 102904, North Shore, Auckland 0745, New Zealand

2Australian Synchrotron, 800 Blackburn Road, Clayton, Melbourne, Victoria, Australia.

3School of Engineering and Advanced Technology, Massey University, Palmerston North.

Contact address: School of Engineering and Advanced Technology, Massey University, Private Bag 102904, North Shore, Auckland 0745, New Zealand


Scaffold materials are used in surgical applications to reconstruct or replace tissue. The materials need to be immunologically compatible, strong and elastic. Acellular dermal matrix (ADM) materials provide these properties and are produced by decellurization of dermal tissues. Bovine and porcine dermal tissues are readily available as byproducts from the meat industry, and can offer another means of income for meat industries. Human dermal tissue is also used to synthesize ADM materials. Here we aim to compare physical properties of bovine, porcine and human origin ADM materials, and relate these properties to strength. The relationship between age in bovine species and ADM material strength is also studied. Small angle X-ray scattering (SAXS) and scanning electron microscopy (SEM) were used to investigate the ADM structures. Tear and tensile tests were carried out on each material. Tear analysis test showed that bovine and human had similar thickness normalised tear strengths (75-124 N/m and 79 N/m respectively). Porcine was weaker, with an average tear strength of 43 N/m. Tensile strengths were similar for all species (18-34 N/mm2 for bovine, 18 N/mm2 for human and 21 N/mm2 for porcine). SEM images of the three materials showed that bovine ADM has a more open structure than the others. SAXS showed that the collagen fibril arrangement in the materials, when viewed perpendicular to the surface, varied among species. Human had an isotropic unimodal arrangement of fibrils (OI = 0.08), porcine was strongly bimodal and highly orientated (OI = 0.61) and the bovine was in between with a bimodal distribution, becoming more isotropic with age (OI = 0.14 - 0.24). The specific structural properties of each of these materials may determine which are more suitable for particular surgical applications.

118

The development of tuber processing industry in China

Yang Yanchen*, Yang Bingnan, Zhang Xiaoyan, Liu Shuai, Xie An

Chinese Academy of Agricultural Mechanization Sciences

Contact address: Chinese Academy of Agricultural Mechanization Sciences，Beijing 100083, China


Normally the term tuber crops refer mainly to potato, sweet potato and cassava. In recent years, nutritional and health value of tubers gradually get people's attention, and its proportion in the food industry is becoming more and more important.

1. The present situation of tuber processing industry in China

China is a big tuber production country in the world. China's potato total production stabilized at around 85 million t, sweet potato total production at about 80 million t, with cassava total production about 10 million t.

China's tuber processing utilization and increment rate is low. Potato and sweet potato processing accounts for less than 10% of tuber total production, and the industry chain is short, The main products are refined starch, powder, frozen French fries, potato chips, modified starch and so on, has a great gap with advanced European and American countries; Cassava is mainly used as feed and extraction of starch, and its deep processing products include modified starch and starch sugar. While China's tuber industrialization level is low, the processing industry has huge development space and market potential.

2. The problems in tuber processing industry of China

Varieties of low degree of customization, affects the processing production rate；Raw material production process and standardization degree influence the processing products quality; The storage technology is backward, the quality is worse, and the processing time is short; Processing technology and equipment is poor and comprehensive utilization is low.

3. Tuber processing industry development proposal of China

(1) Increasing breeding and promotion of special type of processing varieties. (2) Development and promotion of tuber raw material storage and processing of new and high technology and equipment. (3) Research and implementation of tuber standardization production technology, to ensure the safety of the feedstock and product quality.

119

Apple waste preservation for extraction of antioxidants

Dandan Zhan1*, Filipa V.M. Silva1, Zaid Saleh1

1Department of Chemical and Materials Engineering, The University of Auckland, 20 Symonds Street, Auckland 1142, New Zealand.


A huge amount of apple waste is generated from juice, cider and other apple product industries. This waste represents a cost and causes environmental problems. Apple waste is a rich source of polyphenolic compounds, mostly found in the apple peels and cores. Polyphenols are antioxidants with high value that can be extracted from the waste and exploited commercially. Proper methods of waste pasteurisation would allow its preservation and reduce waste degradation. In this study, diluted apple waste was pasteurised using three different technologies: thermal processing (TP), high pressure processing (HPP) and low pressure assisted thermal processing. The effect of processing on the waste native yeasts and moulds, inoculated Saccharomyces cerevisiae yeast and antioxidants were investigated. TP at 60, 80 and 100 °C for 30 min, HPP at 300, 400 and 500 MPa for 10 min and 600 MPa for 20 min, and low pressure assisted thermal processing at 60, 80 and 100 °C with 2 MPa for 30 min were carried out. The total yeasts and moulds initially in the diluted apple waste was about 6.6×101 cfu/g, which was fully inactivated by the three technologies. S. cerevisiae inoculated in the waste was reduced by 5-log or more with all processing methods/conditions. HPP and low pressure assisted thermal processing treatments did not affect the antioxidant activity (DPPH-radical scavenging). However, both TPC and DPPH radical scavenging decreased with TP (p < 0.05). The results of this study can be helpful for designing appropriate conditions to pasteurise fruit industry by-products for further extraction of high value antioxidants.

120

Experiment on shearing mechanical properties of flaxseed

Jin-Feng Ding1*, Feng-Min Zhao1, You-Fu Cao1, Shu-Jun Li1

1Chinese Academy of Agricultural Mechanization Sciences, No.1 Beishatan Deshengmen wai, Chaoyang District, Beijing, 100083, China

Contact address: Box 37#, No.1 Beishatan Deshengmen wai, Chaoyang District, Beijing, 100083, China


Understanding the mechanical properties of flaxseed is important to the design of flaxseed shelling equipment, with shelling being the most important step for deep processing of flaxseed. This paper studies the shearing mechanical properties of flaxseed. Flaxseed samples of different moisture content were obtained by drying. The moisture contents were 0.03%, 0.67%, 1.47%, 2.57%, 3.70%, 4.57% and 6.90%, respectively. The flaxseeds were tested by shear tests on a Texture Analyzer with different loading rates, and results were analyzed by Matlab software for single factor analysis of variance. The results show that the average maximum shear force of flaxseed was between 10.43 N and 12.55 N, and it was found that the loading rate had no significant impact on the shear power and the maximum shear force (P>0.05). Under the same loading rate, the maximum hardness value of flaxseed samples with a moisture content of 0.03% and 0.67% was significantly less than that other samples with a higher moisture content (P<0.05). The shear power in the sample group with moisture content of 0.03%, 0.67%, 1.47%, 2.57% was much lower than sample with moisture content of 3.70%, 4.57% and 6.90%. In conclusion, when a flaxseed sheller is researched and designed, it should be considered to reduce the shearing action and the force in the process of shelling.

121

Comparative performance evaluation of various M/TiO2 photocatalysts (M = Pd, Au, Pd-Au) for hydrogen production in alcohol-water mixtures

Huihua Zhou1, Wan-Ting Chen1, Andrew Chan1, Dongxiao Sun-Waterhouse1, Geoffrey I.N. Waterhouse1*

School of Chemical Sciences, University of Auckland, Private Bag 90219, Auckland, New Zealand

Contact address: School of Chemical Sciences, The University of Auckland, New Zealand


Photocatalytic water splitting and alcohol photoreforming using semiconductor photocatalysis and sunlight are widely viewed as two key technologies for future hydrogen production. Hydrogen produced via these processes will be utilised in electricity generation, transportation and in the chemical industry, especially ammonia synthesis and vegetable oil hydrogenation. This study systematically evaluates the performance of a number of different M/TiO2 photocatalysts (M = Pd, Au, Pd-Au) for H2 production in various alcohol-water systems under UV excitation. The main objectives of the study were (1) to identify the best noble metal co-catalyst for H2 production; and (2) to examine the effect of different alcohols on H2 production rates. H2 production tests were conducted on the M/TiO2 photocatalysts in 10 vol.% alcohol-water mixtures at a realistic solar UV-flux (6.5 mW cm-2). Alcohols tested were methanol, ethanol, ethylene glycol and glycerol. Very high H2 production rates were observed for the Pd-Au/TiO2 photocatalysts, with the 0.125 wt.% Pd-0.250 wt.% Au/TiO2 photocatalyst exhibiting the highest activity over all testing conditions. H2 production rates in 10 vol.% methanol, ethanol, ethylene glycol and glycerol were 35.9, 31.5, 533 and 60.3 mmol g-1 h-1, which are some the highest rates ever reported. The 0.25 wt.% Pd/TiO2 and 1.0 wt.% Au/TiO2 were the most active monometallic photocatalysts, affording rates of 46.8 and 28.9 mmol g-1 h-1 in 10 vol.% glycerol, respectively. For all photocatalysts, H2 production rates decreased in the order glycerol > ethylene glycol > methanol > ethanol, and good correlations were found between H2 production rates and the number of OH groups on the alcohol, alcohol polarity and 𝑒𝑒𝑒𝑒𝑒𝑒−�𝐸𝐸𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉2

° −𝐸𝐸𝑜𝑜𝑜𝑜° �. Results support the development of

a sustainable H2 economy, and guide the advancements of improved noble metal modified TiO2 photocatalysts for solar H2 production.

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Symposium Photos

Left to right: Distinguished Prof. Linus Opara (CIGR Honorary Vice President), Prof. Da-Wen Sun (CIGR Former President), Mr Steve Maharey (Massey University Vice Chancellor), Hon Paul Goldsmith (Minister for Commerce & Consumer Affairs), Distinguished Prof. Harjinder Singh (Director Massey Institute of Food Science & Technology), Dr Dongxiao Sun-Waterhouse (Symposium Convenor & Co-Chair of Local Organising Committee), Emeritus Prof. Errol Hewett (Co-Chair of Local Organising Committee), Dr Amauri Rosenthal (CIGR Section VI Chair).

Left to right: Prof. Jozef Grochowicz (CIGR VI Honorary Chair), Emeritus Prof. Errol Hewett (Co-Chair of LOC), Dr Dongxiao Sun-Waterhouse (Symposium Convenor & Co-Chair of LOC), Distinguished Prof. Linus Opara (CIGR Honorary Vice President), Dr Geoffrey Waterhouse (Symposium Scientific Editor), Prof. Richard Archer (Massey University), Dr Amauri Rosenthal (CIGR VI Chair), Prof. Da-Wen Sun (CIGR Former President), Prof. Don Cleland (Head of School of Engineering & Advanced Technology Massey University).

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Welcome Reception on Nov. 16th 2015 (from top to bottom): 2) Welcome participants by Massey University Maori Group with Prof. Errol Hewett (Co-Chair of LOC) and Dr Dongxiao Sun-Waterhouse (Symposium Convenor and Co-Chair of LOC); Dr Amauri Rosenthal (CIGR VI Chair introduced CIGR VI); Prof. Da-Wen Sun (Former President of CIGR) introduced CIGR and the Technical Symposium series.

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Symposium Opening on Nov. 17th 2015 (from top to bottom): Hon Paul Goldsmith (Minister for Commerce & Consumer Affairs) presented official opening speech from Hon Steven Joyce (Minister for Economic Development, Minister of Science & Innovation); Symposium Convenor Dr Dongxiao Sun-Waterhouse introduced the event to New Zealand; Mr Steve Maharey (Massey University Vice Chancellor) welcome delegates to Massey University.

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Keynote speeches (from top to bottom) by Dr. Max Kennedy (New Zealand), Prof.Linus Opara (South Africa), and Prof. Matthew Croughan (USA).

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Keynote speeches (from top to bottom) by Prof./Dr. Harjinder Singh (New Zealand), Da-Wen Sun (Ireland) and Amauri Rosenthal (Brazil).

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Keynote speeches (top to bottom) by Dr. Geoff Bates and Prof. Lynnette Ferguson (both from New Zealand).

Keynote speaker Prof. Linus Opara received a gift presented by the Session Chair Dr Dongxiao Sun-Waterhouse.

Keynote speaker Prof. Matthew Croughan received a gift presented by the Session Chairs Prof. Lanfang Zhang and Amauri Rosenthal.

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Morning teas, lunches and afternoon teas in the Foyer of the Sir Neil Waters Lecture Block.

Field tour and wine tasting before the symposium dinner at the Soljans Estate Winery

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Symposium dinner at the Soljans Estate Winery on Nov. 18th 2015.

130

The Closing Speech from Dr Dongxiao Sun-Waterhouse the Convenor of the 9th CIGR VI International Technical Symposium on Nov. 19th 2015.

Welcome from Dr Amauri Rosenthal the Convenor of next CIGR VI International Technical Symposium in 2016, Brazil.

Prof. Linus Opara thanked the Co-Chairs Dongxiao Sun-Waterhouse and Errol Hewett by presenting gifts (T-shirts) to on behalf of the Academy of Science of South Africa.

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Symposium Scientific Editor Dr Geoffrey Waterhouse acknowledged valuable contributions of presenters, session chairs and his editorial team, and announced the winners for student oral and poster presentations.

Best Student Oral Presenter Award:

1st Prize ─ Sara Bußler from Leibniz Institute for Agricultural Engineering (ATB), Germany.

2nd Prize ─ Andrew Chan from University of Auckland, New Zealand.

3rd Prize ─ Rayomand Shahlori from University of Auckland, New Zealand and Amin Shavandi from University of Otago, New Zealand.

Best Student Poster Presenter Award:

1st Prize ─ Katie Sizeland from Massey University, New Zealand.

2nd Prize ─ Nadishka Jayawardena from University of Auckland, New Zealand.

3rd Prize ─ Leandro Dias Araujo from University of Auckland, New Zealand and Asanda Mditshwa from Stellenbosch University, South Africa.

Prof. Dawen Sun (left) and Ms Sara Bußler (1st prize winner of student oral presentations).

Dr Amauri Rosenthal (left), Prof. Dawen Sun and Ms Katie Sizeland (1st prize winner of student posters) (background: Prof. Linus Opara and Dr Aladin Bekhit).

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Acknowledgements

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Bronze Sponsor

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Proceedings of the 9th CIGR Section VI International Technical Symposium Published by The 9th CIGR Section VI International Technical Symposium

Massey University Auckland Campus, Albany, Auckland 0745, New Zealand ISBN: 978-0-473-34352-1

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Documents

Proceedings of the 9th CIGR Section VI International Technical