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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dr. Massimo Lucarini
CREA-Research Centre for Food and Nutrition, Rome, Italy
food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
List of accepted submissions (180)
Id | Title | Authors | Presentation Video | Presentation Pdf | |||||||||||||||||||||||||||||||||||||
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sciforum-048374 | Application of response surface methodology to optimize maceration extraction of antioxidants from Cosmos caudatus | , | N/A |
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Cosmos caudatus has been proclaimed as a high source of bioactive compounds such as chlorogenic acid, quercetin and ascorbic acid. Reported evidence indicated that C. caudatus exhibits high antioxidant activities. This study is undertaken to study the effect of extraction time and ethanol concentration on yield and DPPH scavenging activity and to optimize the maceration extraction conditions for C. caudatus. Response surface methodology (RSM) based on central composite design (CCD) was applied to obtain significant variables and the optimum conditions. The independent variables were extraction time (h) and ethanol concentration (%, v/v). The range of the extraction time was between 6 to 24 h and ethanol concentration was 30 to 100% (v/v). The dependent variables were yield (%) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (%). Results show that extraction yields ranged between 11% and 25% and DPPH scavenging activity ranged between 29% and 99%. Yield was only influenced by ethanol concentration. However, both extraction time and ethanol concentration significantly affected towards DPPH scavenging activity. Maximum yield and DPPH scavenging activity are the optimal extract qualities. Thus, the optimal conditions were 24 h extraction time and 84% (v/v) ethanol concentration. The experimental values agreed with those expected by RSM models, showing the eligibility of the method used and RSM’s performance in optimizing the conditions of extraction. |
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sciforum-049108 | Natural Fish Oil from Fishery Biowaste via a Circular Economy Process | , , | N/A |
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Consumption of omega-3 long chain polyunsatured fatty acids (PUFAs) abundant in oily fish, krill, shrimp, and algae is critical for the physical and mental health of adults and children [1]. Called by Winkler the most hidden of all the hidden hungers [2], the populations of most world’s countries share an insufficient daily intake of both eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA). This diet deficiency led national health authorities to recommend daily intakes of both PUFAs either by increasing consumption of fish and crustaceans or by intake of omega-3 dietary supplements. Besides a minor share of the industry using omega-3 lipids extracted from algae, the large and growing omega-3 food supplement industry uses refined fish or krill oil as raw material. Increasing demand of fish oil adds to the overfishing pressure threatening many species, including anchovies, menhaden and krill [3]. The conventional fish oil extraction involves a multi-step, energy-intensive process starting on board of the shipping vessel where once caught anchovies are cooked and pressed giving an oil in water suspension. After reaching the industrial site, the oily mixture undergoes centrifugation and subsequent chemical refinement eventually affording EPA and DHA in ethyl ester form [4]. Besides contributing to overfishing, the process removes from the refined oil important antioxidant compounds such as carotenoids and biophenols that protect chemically labile PUFAs from oxidation and autooxidation [5]. We recently introduced a circular and green method for the production of fish oil rich in omega-3 from the leftovers of anchovy fillets based on solid-liquid extraction using d-limonene as biosolvent [6]. The resulting fish oil contains both EPA and DHA in their natural (triglyceride) form, along with significant levels of vitamin D3 [7]. The use of fishery byproducts, as raw materials for the production of fish oil omega-3 extracts is highly desirable. Renewably obtained from waste orange peel, the biosolvent limonene is nearly entirely recovered after the extraction whereas its antimicrobial, antifungal, and antioxidant properties protect the PUFAs during the extraction ensuring high recovery rate also of the natural antioxidant zeaxanthin abundant in anchovies [8]. The method closes the materials cycle and establishes a circular economy process to obtain high quality fish oil from bio-based waste available worldwide in several million t/year amount. The extraction of omega-3 lipids from anchovy discards using d-limonene as only solvent, indeed, is economically and technically feasible on large scale [8].
References [1] F. Shahidi, P. Ambigaipalan, Omega-3 polyunsaturated fatty acids and their health benefits, Annu. Rev. Food Sci. Technol. 2018, 9, 345−381. [2] J.T. Winkler, The most hidden of all the hidden hungers: the global deficiency in DHA and EPA and what to do about it, World Rev. Nutr. Diet. 2018, 118, 123−130. [3] P. Greenberg, The Omega Principle, Penguin Press, New York: 2018. [4] R. Ciriminna, F. Meneguzzo, R. Delisi, M. Pagliaro, Enhancing and improving the extraction of omega-3 from fish oil, Sustainable Chem. Pharm. 2017, 5, 54−59. [5] M. Pagliaro, D.M. Pizzone, A. Scurria, C. Lino, E. Paone, F. Mauriello, R. Ciriminna, Sustainably sourced olive polyphenols and omega-3 marine lipids: a synergy fostering public health, ACS Food Sci. Technol. 2021, 1, 139-145. [6] R. Ciriminna, A. Scurria, G. Avellone, M. Pagliaro, A circular economy approach to fish oil extraction, ChemistrySelect 2019, 4, 5106-5109. [7] A. Scurria, C. Lino, R. Pitonzo, M. Pagliaro, G. Avellone, R. Ciriminna, Vitamin D3 in fish oil extracted with limonene from anchovy leftovers, Chem. Data Collect. 2020, 25, 100311. [8] R. Ciriminna, A. Scurria, A. S. Fabiano-Tixier, C. Lino, G. Avellone, F. Chemat, M. Pagliaro, Omega-3 extraction from anchovy fillet leftovers with limonene: chemical, economic and technical Aspects, ACS Omega 2019, 4, 15359-15363. |
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sciforum-049083 | UPLC-ESI-MS/MS Profiling, Antihaemolysin and Anti-Biofilm Activities of the underground parts of Common Iris Specie | , , , , , , | N/A |
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Microbial resistance inhibition is increasingly focused on the use of plant extracts and their phytochemicals as candidates for targeting virulence factors. Here, we report on the chemical composition and virulence inhibition potential of both polar (PF) and non-polar fractions (NPF) of the underground parts of three common Iris species (I. confusa, I. pseudacorus and I. germanica). The anti-haemolytic and biofilm inhibition potentials of the aforementioned Iris species on methicillin resistant and sensitive (MRSA and MSSA) S. aureus bacterial strains were explored. I. pseudacorus PF exhibited the most potent effect against S. aureus haemolytic activity. Intriguingly, all the tested fractions from all species, except I. pseudacorus NPF, have no significant inhibition on the biofilm formation of MRSA and MSSA. Metabolite profiling of the investigated species revealed ninety and forty-five metabolites detected in the PFs and NPFs, respectively. Nigricin-type, tectorigenin-type isoflavonids and xanthones allowed the discrimonation of I. pseudacorus underground parts PF from the other species, highlighting the importance of those metabolites in exerting its promising activity. On the other hand, triterpene acids, iridals, triacylglycerols, ceramides, and acid represented the metabolites detected in highest abundance in I. pseudacorus NPF. |
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sciforum-048878 | Antioxidant activity and sun protection factor assays of commercial essential oils | , , | N/A | N/A |
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Aromatic plants have been used since antiquity as great potential source of therapeutics in folk medicine, and as preservatives in foods, because they contain many biologically active compounds. Among all, the essential oils (EOs) are an important group of secondary metabolites that, even if not essential for plant survival, are significant for their allelopathic effects, either negative or positive, on microbes and environment. From the chemical point of view, EOs are highly complex mixtures involving from several tens to hundreds of different types of volatile compounds such as terpenoids, oxygenated terpenes, sesquiterpenes, and hydrocarbons. EOs have been widely used for their virucidal, bactericidal, fungicidal, anticancer, antioxidant, antidiabetic activities and the biological properties of EOs are strictly linked to their chemical composition. This study was carried out on the following commercial EOs: bergamot (Citrus bergamia), bitter orange (Citrus aurantium), clove (Eugenia caryophyllata), eucalyptus (Eucalyptus globulus), fennel (Foeniculum vulgare dulce), helichrysum (Helicrysum italicum), lavender (Lavandula officinalis), lemon (Citrus limon), oregano (Origanum vulgare), palmarosa (Cymbopogon martini), star anise (Illicium verum), tangerine (Citrus reticulate), tea tree (Melaleuca alternifolia), turmeric (Curcuma longa), yin yang chinese (mix of Eucalyptus aetheroleum, Cymbopogon citratus, Caryophylli aetheroleum, Mentha piperita, Pinus sylvestris, Salvia rosmarinus, Lavandula officinalis, Foeniculum vulgare, Salvia officinalis, Illicium verum, Mentha arvensis, Abies siberica), yin yang japanese (Mentha arvensis), ylang ylang(Cananga odorata). The EOs were tested for determination in vitro of antioxidant activity (DPPH assay) and for sun protection factor (SPF) by means of UV-Vis spectrophotometry. These biological activities allowed us to evaluate their potential application as natural preservatives and active ingredients in foods, beverages, and cosmetics, as well as in galenic preparations. As results, amongst the 17 EOs studied, clove showed the highest antioxidant activity with an EC50 of 0.36 µL/mL, followed by yin yang chinese (5.35 µL/mL), oregano (11.58 µL/mL), and ylang ylang (12.71 µL/mL). Moreover, higher SPF values were recorded for bergamot (9.74), star anise (9.28), fennel (9.10), bitter orange (8.96), ylang ylang (8.41), and clove (8.26), Overall, clove and ylang ylang EOs resulted the best potential candidates as natural preservatives, being showed the highest health-promoting values, because at the same time they have provided protection against oxidative stress, as well as fighting free radicals that may form after sun radiation exposure. |
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sciforum-049251 | Anti-Inflammatory activity of olive oil polyphenols – the role of oleacein and hydroxytyrosol metabolites | , , , | N/A |
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The health-promoting properties of extra virgin olive oil (EVOO) on human chronic diseases with oxidative cellular damage and inflammatory background, like diabetes type 2 and cardiovascular diseases, are well-documented. These positive outcomes are usually linked to the EVOO polyphenols, including phenolic alcohols hydroxytyrosol and tyrosol, their secoiridoid precursors such as the glycosides oleuropein and lisgtroside, their aglicons, olecanthal and oleacein. Additionally, oleacein, the main antioxidant polyphenol in EVOO, is believed to be the main responsible for the anti-inflammatory activity. However, from the oral administration (food) to the site of action (cells of the immune system), EVOO polyphenols can undergo several biotransformation processes, and the anti-inflammatory activity of their metabolites remains essentially unclear. In this work, the anti-inflammatory potential of oleacein, hydroxytyrosol and their main known metabolites was assessed using RAW 264.7 macrophages challenged with lipopolysaccharide (LPS). Results showed that oleacein and hydroxytyrosol (0-100 µM) significantly decreased the generation of ٠NO and L-citrulline by LPS-stimulated macrophages. Despite the lower activity, the hydroxytyrosol acetate sulfate was also able to reduce the cellular levels of ٠NO and L-citrulline. In contrast, hydroxytyrosol sulfate and glucuronide did not show significant anti-inflammatory effect. In addition, hydroxytyrosol acetate also showed anti-inflammatory capacity, but induced some toxicity at concentrations above 50 mM. Since the parental compounds, oleacein and hydroxytyrosol, with the free catecholic moiety, shows better anti-inflammatory activity, this feature seems to be important for the observed activity. However, it has been described that conjugated metabolite may behave as carriers of bioactive compounds in plasma, which may deconjugate in situ in target tissues, releasing the more bioactive parental compound, which is the final effector. Therefore, further studies are still needed for completely understand the bioavailability and bioactivity of EVOO polyphenols in vivo and to relate this bioactivity with the polyphenolic composition of EVOO. |
List of Authors (663)
Instructions for Authors
- Create an account on Sciforum if you do not have one, then click on ‘New Submission’ in the upper-right corner of the window, or by clicking on ‘Submit Abstract’ at the top of this webpage.
- Submit a short abstract in English (150-300 words) before 31 July 2021.
- The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 22 August 2021 about acceptance.
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Special Issue Submission
Full paper versions of accepted submissions are encouraged to be submitted to the conference Special Issue after the conference. These full papers should be novel and significantly different from the Proceedings papers. These papers will be subject to peer review after they are submitted using the journal submission system.
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MDPI, the owner of the Sciforum.net platform, is an open access publisher. We believe that authors should retain the copyright to their scholarly works. Hence, by submitting a communication paper to this conference, you retain the copyright of your paper, but you grant MDPI the non-exclusive right to publish this paper online on the Sciforum.net platform. This means you can easily submit your paper to any scientific journal at a later stage and transfer the copyright to its publisher (if required by that publisher).
Sessions
1. COVID-19 Risks to Global Food Security and Sustainability2. Novel Technologies and Future Food
3. Food Nutrition and Human Health
4. Food Analysis and Foodomics
5. Food Chemistry and Biochemistry
6. Consumer’s Preferences and Food Choices
7. Food Microbiology and Fermentation
8. Food Packaging and Preservation
9. Innovative Food Additives and Ingredients
10. Poster
Keynote Speakers

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

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