REALLY EFFECTIVE BRAINSTORMING!. brasca.pdf · one-third of the edible parts of food . produced for human consumption, gets lost . or wasted globally, which is about 1.3 billion tons

Milan, 24th November 2015DiSBA Annual Conference : Lessons learned

REALLY EFFECTIVE BRAINSTORMING!

WHAT DID WE LEARN?

METHOD

The world’s growing global POPULATION requires an ever-growingavailability of safe, nutritious and healthy food accounting forenvironmental and sustainability concerns

The AGRO-FOOD INDUSTRY needs to optimize integrated systems offood production, processing, preservation and distribution in terms ofefficiency, costs and resilience keeping the competitiveness

DEVELOPING COUNTRIES lack access to enough food to meet their basicdaily needs for nutritional well-being but they also need to fill the gap ofknowledge and expertise strengthening research and advanced trainingcapabilities

DIET-RELATED DISEASES such as obesity, cardiovascular diseases, stroke,diabetes and some forms of cancer exist or are emerging as publichealth problems in many developing countries

THE SCENARIO

The projections show that feeding theworld population in 2050 would require analmost double production in thedeveloping countries (FAO)

SOME NUMBERS TO THINK ABOUT……

The accumulation of mycotoxins in foods and feedsrepresents a major threat and significant economic losses areassociated with their impact on human health, animalproductivity, and both domestic and international trade (FAO)

“Italian Sounding” market, which relates to the use of labelssuggesting the “Made in Italy” of the ingredients, recipes,brands or production processes, leads to an annual loss ofapproximately Euro 60 billion (FEDERALIMENTARE)

3.4 million people die each year due to overweight and obesity and the cost of malnutrition is of about 3.5 trillion USD per year

Roughly one-third of the edible parts of food produced for human consumption, gets lost or wasted globally, which is about 1.3 billion tons per year

Food waste produced at the end of the chain (distribution or consumer) has the highest economic impact

Food allergies among children increasedapproximately 50% between 1997 and 2011(Centers for Disease Control and Prevention, 2013) with aneconomic cost of nearly $25 billion per year(Gupta et al. 2013)

………..……

CONTRIBUTION

2 - Food & Feed Safety

1 - Food Quality

3 - Functional Food

4 - Novel Foods

5 - Sustainability

Relatore

Note di presentazione

Research activities deal with the new challenges with regard to

1 - FOOD QUALITY

Quality is understood as the absence of defect, fraud andadulteration, but it is also related to expected properties(organoleptic and nutritional) and finally it includesdesirable characteristics likely to justify added value (formsof production), production areas (designation of origin,mountain area) and their associated traditions

Relatore


Quality has always been understood as the absence of defect, fraud and adulteration, but also it has rested on expected properties (organoleptic and nutritional or resulting benefits) and finally it includes desirable characteristics likely to justify added value (forms of production (organic farming, environmental consideration, animal welfare), production areas (designation of origin, mountain area) and their associated traditions.

REQUIREMENTS

1 - Food Quality

FOOD AUTHENTICITY advanced technologies and methods to: detect food fraud and adulteration

(species, ingredients, origin, production technology) check composition traceability

a) INNOVATION IN TRADITIONAL PRODUCTS

b) EXTENDING PRODUCTS SHELF-LIFE Processes Preservatives Packaging

a) CLEAN LABELS (natural ingredients with no artificial ingredients and chemicals)

CONTRIBUTION

Food Authenticity

1 - Food Quality

Relatore



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Terpenic profile by SPME-GC-MS

Case study: Valorization of Plaisentif, a typical Alpine cheese

Healthy: characterization in milk and cheese of functional fatty acids related to Alpine grazing systems.

Traceable: Milk and cheese terpene profile reflects the local forage resources ingested by cattles

1 - Food Quality Food Authenticity

CONTRIBUTION

Food Authenticity

Autochthonous starter cultures

1 - Food Quality

Relatore



LACTIC ACID BACTERIA starters PDO and traditional cheeses, malolactic fermentation in wine, to extend vegetable shelf-life

SACCHAROMYCES spp. AND OTHER YEASTSto preserve desirable sensory characteristics in wineto improve mineral bioavailability during digestion of high fiber-based foods

PENICILLIUM SALAMII and STAPHYLOCOCCUS spp.to improve dry sausages characteristics

1 - Food Quality Autochthonous starter cultures

Relatore


Isolation, characterization and use of autochthonous microorganisms from traditional Italian/Mediterranean foods

CONTRIBUTION

Food Authenticity


1 - Food Quality

Shelf-life Extension

Relatore



Antimicrobial metabolites reducingspread of spoilage and foodbornepathogenic microorganisms have beenidentified and characterized

Control Bio ingredient

BreadChromatographic profile of antimicrobial metabolites produced by Bacillus subtilis TR50

Application of antimicrobial proteins and peptides

Treated Untreated

Application of lactic acid bacteria to inhibit spoilage microorganisms

1 - Food Quality Shelf-life Extension

Mozzarella Vegetables

Relatore


Biotechnological application of microorganisms: metabolite production, enzymatic activities Identification and characterization of antimicrobial metabolites reducing spread of spoilage and foodborne pathogenic microorganims The researches ar addressed to the isolation and identification of antimicrobial peptides (AMPs) mainly from milk protein hydrolysates and further applied in in cold stored fresh food to control microbial spoilage. Blocking of discoloration and proteolysis in Mozzarella cheese caused by Pseudomonas spp. strains Blocking microbial soft rot and vegetable browning

CONTRIBUTION

Food Authenticity


1 - Food Quality

Shelf-life Extension

Mild Technologies

Relatore



Polignano carrots

Peeled Opuntia ficus-indica

To preserve minimally processed fruits and vegetable

Application of high energy short-cooking time for preserving original taste and nutritional value

Modification of storagefactors (temperature, gasatmosphere, relative humidityand packaging)

1 - Food Quality Mild Technologies

Relatore


Application of mild technologies for preserving or enhancing minimally processed fruits and vegetable quality

2 - FOOD & FEED SAFETYAssure microbiological and chemical safety along thefood supply chains being long, global and highlyinterconnected

Further integration of regional and nationaleconomies, societies and cultures will lead to a morecomplex food supply chain, which poses new safetychallenges

REQUIREMENTS


1. PROVIDE NEW INFORMATION on microbial growth, pathogenic traits expression, bacterial stress responses

2. PREVENTION AND CONTROL of mycotoxins and toxigenic fungi

1. PROVIDE ANALYTICAL METHODS AND TOOLS (fast, cheap, sensitive, non destructive) allowing reliable measures of: pathogens, toxins, contaminants, allergens

4. NEW PROCESSES AND TECHNOLOGIES

Pathogens


CONTRIBUTION

sous vide-microwave treatment

Application of SV-microwave and O3 to reduce and control pathogenic E. coli and L. monocytogenes in ready-to-eat foods and surfaces

1.5 ppm O3 6 days

Pathogens2 - Food & Feed Safety

Pathogens

CONTRIBUTION

Mycotoxins


Identification of enzymes and pathways responsible for mycotoxindegradation

Expression of detoxifying enzymes in engineered organisms Biotechnological application

BIODEGRADATION

Direct action (photodegradation) Indirect (growth inhibition and alteration of the biosynthetic

pathways of toxigenic fungi)

LIGHT SYSTEMS

DEVELOPING NEW STRATEGIES

DEEPING THE KNOWLEDGE

Genomic and transcriptomic analysis of toxigenic fungi Comparative analysis of mycotoxin biosynthetic clusters Monitoring natural fungal distribution and related

mycotoxins

Mycotoxins2 - Food & Feed Safety

Chromatographic methods (HPLC, UHPLC) for analysis of mycotoxins

Mass spectrometric methods (LC-MS/MS, LC-HRMS) for simultaneous determination of allergens, mycotoxins/modified mycotoxins and pesticides

Rapid methods (immunoassays, (bio)sensors, spectroscopic) for mycotoxins and food allergen detection

Analytical methods development and validation

Mycotoxins2 - Food & Feed Safety

Relatore


Development and validation of chromatographic methods (HPLC, UHPLC) for analysis of food contaminants (mycotoxins) Development and validation of rapid methods (immunoassays, (bio)sensors, spectroscopic) for mycotoxins and food allergen detection. Development and validation of mass spectrometric methods (LC-MS/MS, LC-HRMS) for simultaneous determination of allergens, mycotoxins/modified mycotoxins and pesticides

Pathogens

CONTRIBUTION

MycotoxinsAllergens


Known and novel allergensRAPID SCREENING and CONFIRMATIVE METHODS

Development of a SURFACE PLASMON RESONANCE (SPR) based biosensor for EGG ALLERGEN detection in WINES

Development of MS-based methods forallergens detection infoods

Allergens2 - Food & Feed Safety

Relatore


Both RAPID SCREENING and CONFIRMATIVE METHODS are required to MONITOR and PREVENT unintended CROSS-CONTACT between allergen-containing and allergen-free foods

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Pathogens

CONTRIBUTION

MycotoxinsAllergens

Heavy metals


Functionalization of quarts crystals with specific ligands for selective detection of Nickel, Cobalt and Chromium

Frequence variations were proportional to the concentration of metallic ions.

Development of agronomic andtechnological protocols for reducingnickel content both in fresh andtransformed products

Heavy metals2 - Food & Feed Safety

Relatore


Innovative systems for a rapid detection of heavy metals in fresh foods

3 - FUNCTIONAL FOODS

Nutrition, health and wellbeing are primary areas ofresearch and innovation in the food industry since thealways more known relationship between diet andhealth has increased the demand for functional foods

The improvement of nutrition can influence also thehealth care spending

Beyond nutrition

Relatore


Food that have a positive effect on health Definitions Functional Food: Food that promote optimal health and reduce the risk of disease Nutraceuticals = Nutrition + Pharmaceutical Novel Food = food that has not been consumed to a significant degree by humans in the EU prior to 1997, date of the first Regulation on novel food. 'Novel Food' = newly developed, (synthetic zeaxanthin, innovative food food produced using new technologies and production processes (rapeseed protein) food traditionally eaten outside of the EU. (chia seeds, jellyfish,)

3 - Functional Foods

1. IMPROVEMENT of healthy properties of conventional foods

2. USE of natural food additives3. NUTRACEUTICAL ENRICHED FOOD development

4. VALORIZATION of new sources of healthy food5. SCIENTIFIC EVIDENCES on the relationships between

a food and well-being to achieve a personalized nutrition.

REQUIREMENTS

Relatore


Food that have a positive effect on health Definitions Functional Food: Food that promote optimal health and reduce the risk of disease Nutraceuticals = Nutrition + Pharmaceutical Novel Food = food that has not been consumed to a significant degree by humans in the EU prior to 1997, date of the first Regulation on novel food. 'Novel Food' = newly developed, (synthetic zeaxanthin, innovative food food produced using new technologies and production processes (rapeseed protein) food traditionally eaten outside of the EU. (chia seeds, jellyfish,)

Nutraceuticals


CONTRIBUTION

Marine biomasses: Jellyfish(nutraceutical, pharmaceutical or nutracosmeceutical)

Innovative technologies for the extraction of bioactive compounds from plants, tissue cultures or agro-industrial byproducts and their stabilization Oleoresin

encapsulated insodium-alginate

beads

Oleoresin encapsulated in α-cyclodextrins

Lactic acid bacteria can enrich food with bioactive compounds

Nutraceuticals3 - Functional Foods

Nutraceuticals


CONTRIBUTION

Probiotic foods

Realization of probiotic vegetables and fish fillets for gut microbiota manipulation

Conventional foods Functional foods

Probiotic foods for a functional diet

The introduction of RTE food enriched with probiotics represent a way to achieve the target functional diet.

3 - Functional Foods Probiotic foods

Relatore


The introduction of RTE food enriched with probiotics represent a way to achieve the target functional diet.

Nutraceuticals


CONTRIBUTION

Probiotic foods Biofortification

Silicon biofortification of leafy vegetables and its bioaccessibility, bioavailability and healthy properties

• BiofortificationFloating system

1) Antioxidant activity

• BioaccessibilityIn vitro digestion

• BioavailabilityCaco-2 cell line

• Biological activity on different target tissue

2) Bone mineralization

Biofortification3 - Functional Foods

Relatore


Biofortification is a method for improving the nutritional contents of plant for human nutrition, can be obtained with different mechanisms: increase of microelement in the edible parts or reduce the anti-nutritional factors. The silicon is present in different food, but, the concentration is very low (5-10mg of Si/Kg), the aims of this study were: to increase Silicon content of leaf vegetables by using Soilless system to assess bioaccessibility and bioavailability of Si, in these vegetables edible parts, by using a in vitro digestion process and differentiated Caco-2 cell line to assess healthy property on different target tissue: antioxidant activity (ROS reduction) and bone mineralization (in collaboration with University of Bari and INRA of Clermont Ferrand) Citazione: D’Imperio M. Renna M., Cardinali A., Buttaro D., Santamaria P., Serio F., 2015. Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts. Journal of the Science of Food and Agriculture, DOI 10.1002/jsfa.7142, in press D’Imperio M., Brunetti G., Gigante I., Serio F., Santamaria P., Cardinali A., Colucci S., Minervini F., Silicon biofortified leafy vegetables: alternative in vitro approach for the assessment of the beneficial effect on bone. Submitted to Nutrition Research

4 - NOVEL FOODS

In EU Novel Food is defined as food that hasnot been consumed to a significant degreeby humans in the EU prior to 1997

“Novel Food” can be newly developed,innovative food or food produced usingnew technologies and production processesas well as food traditionally eaten outsideof the EU

On 28 October 2015 the European Parliament approved upgraded regulation on Novel Foods

Relatore


“Novel Food' can be newly developed, innovative food or food produced using new technologies and production processes as well as food traditionally eaten outside of the EU. In EU Novel Food is defined as food that has not been consumed to a significant degree by humans in the EU prior to 1997, when the first Regulation on novel food came into force. On 28 October 2015 the European Parliament approved upgraded regulation on Novel Foods.

POPULATION GROUTH, climate change and foodwaste all pose challenges to global food security

DEMOGRAPHIC CHANGES – ageing populations, increasing migration flows – and changes in consumer attitudes and behaviour towards nutrition will lead to further diversification of diets in Europe

REQUIREMENTS

4 - Novel Foods

Jellyfish biomasses as new sustainable food – from drawback to resource

Jellyfish4 - Novel Foods

Relatore


Mediterranean jellyfish biomasses represent a still unexplored source for human food and feeds. This work is addressing the potential use of Mediterranean jellyfish as natural biological resources of interest for several biotechnological and production sectors . Knowledge of jellyfish biomasses helps the use as novel food. Up to 90-95% of jellyfish are composed by water, but the remaining organic mass consists of proteins, mainly collagen, representing more than 70% of the dry weight of jellyfish biomass. ISPA-CNR discovered jellyfish contain others pepsin-digestible and soluble proteins with a high-quality amino acid composition. Furthermore, healthy omega-3 and omega-6 fatty acids are present. High antioxidant activity and specific anti-cancer activity against breast cancer cells were detected in hydroalcoholic extracts from one of the most common Mediterranean jellyfish, Cotylorhiza tuberculata. Exploitation of jellyfish biomass, mainly of protein nature, in food industry or as integrative feed in aquaculture and fish farms

Edible Insects

Food:insect proteins

Feed:poultry and fish feeds

4 - Novel Foods

Relatore


We cannot speak about the food in the future without mentioning novel foods . Novel food legislation was agreed between Council and Parliament last 28 october, and it will open new opportunities for European food producers. Introduction of new sources of proteins in foods or feed, like insect derived proteins and the diversification of seafood that doesn't overexploit the oceans are a way that can help us in feeding the world's population. FAO’s Forestry Department published a report to recognize the traditional practices of gathering insects for food and income, and to document the related ecological impacts on forest habitats. Although the majority of edible insects are gathered from natural habitats, innovation in mass-rearing systems has begun in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science in both developed and developing countries. FAO encouraged the knowledge about entomophagy and studies on edible insects

Optimize resources use, reduce waste and energy consumption along the food chain

5 - SUSTAINABILITY

At crop production level Improve input efficiency by real-time precise control

systems Reduce the carbon food print Maintain and valorize animal and vegetal biodiversity

From harvest to consumption Reduce quality loss by eco-compatible approaches extend shelf-life

After consumption or processing use by-products / bio-waste for new ingredients or

applications recovery of food waste as a source for industrial symbiosis

5 - Sustainability

REQUIREMENTS

Crop production level

5 - Sustainability

CONTRIBUTION

Sensor-based systems for efficient irrigation management

Crop production level5 - Sustainability

Relatore


The basic idea behind using soil water sensors to control irrigation is simple: when plants use water, they take it up from the substrate, so the water content of the substrate decreases. Soil water sensors detect these changes (water used by plants or lost through evaporation) and can be used to open an irrigation valve when the substrate water content drops below a user-determined set-point. The future perspectives consist in developing strategies and tools for the real adoption of sensor-based irrigation management at commercial level, through the Integration of wireless sensor networks in existing irrigation systems.

Crop production level

After consumption or processing

5 - Sustainability

CONTRIBUTION

7 days before expiration date

1 - Elimination of packaging, non-edible parts (eg. rind) and weight calculation;

2 - Mixing cheese with addition of frozen fresh curd;

3 - Molding, packaging and ripening

Recovery of bioactive compounds from

olive mill wastewaters

Recovery of phytochemicals from agro-food wastes for industrial

applications

Total recovery of edible parts of end-life cheeses

After consumption or processing5 - Sustainability

THERE IS STILL MUCH WORKTO BE DONE FOR A BETTER WORLD!

Documents

REALLY EFFECTIVE BRAINSTORMING!. brasca.pdf · one-third of the edible parts of food . produced for human consumption, gets lost . or wasted globally, which is about 1.3 billion tons