Tallinn 2021

Tallinn 2021

FoodBalt 2021“Sustainable Food for Conscious Consumer”

14th Baltic Conference on Food Science and Technology

Book of abstracts

Center of Food and Fermentation Technologies

14th Baltic Conference on Food Science and Technology

FoodBalt 2021 “Sustainable Food for Conscious Consumer”

Book of abstracts

Tallinn, Estonia

2021

Conference Organizers

Scientific Committee

Prof. Raivo Vilu Center of Food and Fermentation Technologies, EE

Ene Viiard, Ph.D. Center of Food and Fermentation Technologies, EE

Sirli Rosenvald, Ph.D. Center of Food and Fermentation Technologies, EE

Ranno Nahku, Ph.D. Center of Food and Fermentation Technologies, EE

Mary-Liis Kütt, Ph.D. Center of Food and Fermentation Technologies, EE

Anna Traksmaa, Ph.D. Department of Chemistry and Biotechnology at TalTech, EE

Prof. Petras Rimantas Venskutonis Kaunas University of Technology, LT

Prof. Daiva Leskauskaitė Kaunas University of Technology, LT

Prof. Inga Ciprovica Latvia University of Life Sciences and Technologies, LV

Prof. Ruta Galoburda Latvia University of Life Sciences and Technologies, LV

Prof. Aušra Šipailienė Main organizer of FoodBalt in Kaunas, LT

Erkan Yalcin Ph.D. Bolu Abant İzzet Baysal University, TR

Organizing Committee

Kätrin Karu Center of Food and Fermentation Technologies, EE

Mari-Liis Kutti Center of Food and Fermentation Technologies, EE

Ene Viiard, Ph.D. Center of Food and Fermentation Technologies, EE

Mary-Liis Kütt, Ph.D. Center of Food and Fermentation Technologies, EE

Sirli Rosenvald, Ph.D. Center of Food and Fermentation Technologies, EE

Martti Tamm, Ph.D. Center of Food and Fermentation Technologies, EE

Prof. Rimantas Venskutonis Kaunas University of Technology, LT

Zanda Krūma Ph.D. Latvia University of Life Sciences and Technologies, LV

FoodBalt 2021: Book of abstracts Publisher: Center of Food and Fermentation Technologies Editor: Mari-Liis Kutti Copyright: the editor and authors, 2021

Dear colleagues,

FoodBalt2021 was supposed to take place in 2020 and be the 14th conference in a row. TFTAK, Center of Food and Fermentation Technologies in Tallinn was preparing the conference to take an honorable place in the chain of events as a traditional meeting of Baltic food and biotechnologists with their international colleagues. COVID-19 spoiled our plan. The conference was postponed first for a year and now it is clear that we cannot meet face-to-face even in 2021. Considering this the Organizing Committee decided to make the least possible and publish the abstracts sent to us now as a token of goodwill. Let the FoodBaltic2021 abstract book be a firm indication that after getting over the pandemic we shall meet again in person and enjoy scientific and personal discussions as neighbors and colleagues.

Having read the abstracts we can assure you and us all that it would have been an interesting and high-level international conference!

Professor Raivo Vilu Research Director, TFTAK Scientific Committee of FoodBalt2021

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Table of Contents

APPLIED MICROBIOLOGY, MICROBIOME, FERMENTED FOODS ........... 14

KEYNOTE: PEPTIDES: AN UNDERESTIMATED NITROGEN SOURCE FOR YEAST IN FOOD FERMENTATIONS Nisamedtinov, I., Mooses, K., Kevvai, K., Saarmets, S. ..................................................................................... 15 SPECIFIC SELECTION OF MICROBIAL CONSORTIA BY CONTINUOUS CULTIVATION FOR FUTURE PROBIOTICS Adamberg, K., Raba, G., Adamberg, S. ........................................................................................................ 16

THE COMPOSITION OF FAECAL MICROBIOTA IS RELATED TO THE AMOUNT AND VARIETY OF DIETARY FIBRES Adamberg, K., Jaagura, M., Aaspõllu, A., Nurk, E., Adamberg, S. ....................................................................... 17

GUT BACTERIA CO-CULTURE IN VITRO STUDIES Aro, V., Kattel, A., Morell, I., Belouah, I., Nahku, R., Lahtvee, P.-J., Vilu, R., Jõers, A. ............................................... 18 EVALUATING THE EFFECT OF DIFFERENT FIBERS ON A SIMPLIFIED GUT MICROBIOTA Aro, V., Kattel, A., Nahku, R., Viiard, E., Vilu, R. ............................................................................................. 19

ANTIBIOTIC RESIDUES IN POULTRY MEAT AND SELECTION OF THE BEST COMBINATIONS OF LACTIC ACID BACTERIA AND ESSENTIAL OILS AGAINST SALMONELLA ENTERICA Bartkiene, E., Ruzauskas, M., Bartkevics, V., Pugajeva, I., Zavistanaviciute, P., Starkute, V., Zokaityte, E., Lele, V., Vadopalas, L., Dauksiene, A., Grashorn, M., Hoelzle, L.E., Mendybayeva, A., Ryshyanova, R., Gruzauskas, R., Juodeikiene, G. ............ 20

PROBIOTIC MULTIFUNCTIONAL LACTOBACILLUS PLANTARUM STRAIN INDUCIA FOR FOOD VALORISATION AND HEALTH Ehrlich-Peets, K., Rätsep, M., Vallas, M., Mikelsaar, M., Zilmer, M., Songisepp, E. ................................................. 21 PRESERVATION OF VIABILITY AND ANTIMICROBIAL ACTIVITY OF ENCAPSULATED IN RESISTANT STARCH LACTIC ACID BACTERIA IN LINGONBERRY PRESS CAKE BASED MATRIX Gaizauskaite, Z., Vaitkeviciene, R., Zadeike, D., Bartkiene, E., Lele, V., Mazdzieriene, R., Juodeikiene, G., Jakstas, V. ..... 22

DETERMINATION OF VARIETAL THIOLS IN WHITE WINES USING LC-MS/MS-SIDA Helmja, K., Nisamedtinov, I., Kirsipuu, T. ...................................................................................................... 23

THE SYMBIOTIC EFFECT OF OAT Β-GLUCAN ENRICHING BIO-LOW FAT YOGURT ON ITS QUALITY Ibrahim, M.N.G., Jõudu, I., Vasilyevna Barakova, N. ....................................................................................... 24

CONSUMPTION OF FIBER-ENRICHED YOGHURT SUPPORTS THE GROWTH OF THE bifidobacterium animalis subsp. lactis BB-12 IN THE HUMAN GUT Jaagura, M., Part, N., Lomp, E., Adamberg, K., Viiard E. .................................................................................. 25

ANTIMICROBIAL ACTIVITY OF PROBIOTIC BACTERIA AGAINST PATHOGENIC MICROORGANISM Jagelaviciute, J., Cizeikiene, D. .................................................................................................................. 26 EFFECT OF HONEY AND YEAST STRAIN ON MEAD FERMENTATION AND COMPOSITION Kaartinen, M., Laaksonen, O., Kortesniemi, M. .............................................................................................. 27

CO-CULTURE PROCESS DEVELOPMENT USING INDIVIDUAL SUBSTRATES Kattel, A., Morell, I., Aro, V., Nahku, R., Lahtvee, P.-J., Belouah I., Vilu, R., Jõers, A. ............................................... 28 OPTIMISATION OF SAMPLE STORAGE AND DNA EXTRACTION FOR HUMAN GUT MICROBIOME STUDIES Kazantseva, J., Malv, E., Meikas, A., Kallastu, A., Jaagura, M., Koppel, J. ............................................................. 29

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IMPACT OF SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS ON THE VOLATILE COMPOSITION OF FINNISH BLACK CURRANT Kelanne, N., Siegmund, B., Yang, B., Laaksonen, O. ........................................................................................ 30

MICROBIOTA OF SPONTANEOUS SOURDOUGH FROM RYE AND OAT FLOUR Klava, D., Traksmaa, A., Ratiya, J.B. ............................................................................................................ 31

APPLICATION OF ULTRASONICATION AND FERMENTATION WITH LACTOBACILLUS CASEI STRAIN ON THE SAFETY CHARACTERISTICS OF RICE, SOY, ALMOND, COCONUT, AND OAT DRINKS BY-PRODUCTS Klupsaite, D., Bartkiene, E., Bartkevics, V., Pugajeva, I., Borisova, A., Zokaityte, E., Lele, V., Sakiene, V., Zavistanaviciute, P., Zadeike, D., Juodeikiene, G. ...................................................................................................................... 32 MICROBIOME OF ROOT VEGETABLES – A SOURCE OF GLUTEN DEGRADING BACTERIA Kõiv, V., Adamberg, K., Adamberg, S., Sumera, I., Kasvandik, S., Kisand, V., Tenson, T. ........................................... 33

TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTOCOCCUS LACTIS IN FERMENTED MILK MATRIX WITH RESPECT TO GAMMA-AMINO BUTYRIC ACID (GABA) PRODUCTION AMONG OTHER TRAITS Kondrotiene, K., Mileriene, J., Andruleviciute, V., Kasetiene, N., Serniene, L., Vegarud, G.E., Devold, T.G., Sekmokiene, D., Lauciene, L., Malakauskas, M. ................................................................................................................... 34

INFLUENCE OF TECHNOLOGICAL PROCESS ON FATTY ACIDS IN COMMERCIAL STRAINED YOGHURT Laučienė, L., Danilevičienė, R., Šernienė, L. ................................................................................................... 35

FAT COMPOSITION OF PROBIOTIC YOGURT DURING PRODUCTION AND STORAGE IN DIFFERENT SEASONS Laučienė, L., Šernienė, L., Danilevičienė, R. ................................................................................................... 36 INFLUENCE OF SOURDOUGH LACTIC ACID BACTERIA AND CHEMICAL ACIDIFICATION ON ACRYLAMIDE FORMATION IN BREAD Lele, V., Bartkevics, V., Pugajeva, I., Domig, K., Bartkiene, E. ............................................................................ 37

REVIEW ON LAST ATTEMPTS TO USE NATURAL PHOTOACTIVE COMPOUNDS FOR NONTHERMAL PHOTOSENSITIZATION-BASED MICROBIAL CONTROL OF FRESH PRODUCE Luksiene, Z. ........................................................................................................................................... 38

IMPACT OF ENVIROMENTAL FACTORS ON THE DYNAMICS OF MICROBIOTA IN SOURDOUGHS Lutter, L., Andreson, H., Sarand, I., Jõudu, I. .................................................................................................. 39

OCCURRENCE OF POTENTIALLY PATHOGENIC BACTERIA IN BIOFILM ON BAKERY INDUSTRY EQUIPMENT Lutter, L., Kuzina, A., Jõudu, I., Sarand, I., Andreson, H. ................................................................................... 40

VOLATILE PROFILE OF SEA BUCKTHORN (HIPPOPHAË RHAMNOIDES SUBSP. MONGOLICA) JUICE PROCESSED WITH MALOLACTIC FERMENTATION Markkinen, N., Laaksonen, O., Yang, B. ....................................................................................................... 41

DEVELOPMENT OF CONSORTIA BIOPROCESSES FOR EFFICIENT PRODUCTION OF PROBIOTICS Nahku, R., Aro, V., Kattel, A., Morell, I., Lahtvee, P.-J., Belouah, I., Vilu, R., Jõers, A. ............................................... 42

HEAT-TREATMENT AS A MEASURE FOR MICROBIOLOGICAL QUALITY IMPROVEMENT OF WALNUTS AND PEANUTS Ramonaite, S., Kondrotiene, K. .................................................................................................................. 43

ACID WHEY SUITABILITY FOR LACTOBIONIC ACID PRODUCTION Sarenkova, I., Saez Orviz, S., Ciprovica, I., Rendueles, M., Diaz, M. ..................................................................... 44

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STRAIN SELECTION FOR SOURDOUGH STARTER DEVELOPMENT Stefanova, P., Klimentova, E., Petkova, M., Gotcheva, V., Angelov, A.................................................................. 45 FERMENTATION OF FABA BEAN MILK FOR THE DEVELOPMENT OF A NOVEL FUNCTIONAL YOGHURT Stulova, I., Kriisa, M., Viiard, E. .................................................................................................................. 46

COMPARISON OF NEXT-GENERATION SEQUENCING TECHNIQUES PROFILING OF MICROBIAL CONSORTIA OF WHEAT AND RYE SOURDOUGH Sumeri, I., Malv, E., Jaagura, M. ................................................................................................................. 47

SOURDOMICS (CA18101) SOURDOUGH BIOTECHNOLOGY NETWORK TOWARDS NOVEL, HEALTHIER AND SUSTAINABLE FOOD AND BIOPROCESSES Traksmaa, A., Rocha, J.M., Rosell, C.M., Hricová, A. ....................................................................................... 48

COMBINATION OF ANTIMICROBIAL STARTERS FOR CEREAL FERMENTATION: INFLUENCE ON PIGLET FECES MICROBIOTA AND MYCOTOXIN BIOTRANSFORMATION IN VIVO Vadopalas, L., Ruzauskas, M., Lele, V., Starkute, V., Zavistanaviciute, P., Zokaityte, E., Bartkevics, V., Pugajeva, I., Reinolds, I., Badaras, S., Klupsaite, D., Mozuriene, E., Dauksiene, A., Gruzauskas, R., Juodeikiene, G., Bartkiene, E. ...... 49

PRODUCTION OF RICE BRAN-BASED NUTRACEUTICALS ENRICHED WITH LINGONBERRY PULP FLAVANOLS AND PROBIOTIC LACTIC ACID BACTERIA Vaitkeviciene, R., Zadeike, D., Gaizauskaite, Z., Bartkiene, E., Lele, V., Juodeikiene, G., Mazdzieriene, R., Jakstas, V. ..... 50 BRIDGING RESEARCH ON PROBIOTICS AND THEIR APPLICATIONS IN NON-DAIRY FOOD AND BEVERAGES Wozniak, J., Nisamedtinov, I. ..................................................................................................................... 51

MICROBIOTA OF AIR OF CANNERIES OF BELARUS Yegorova, Z., Kabarikha, S. ....................................................................................................................... 52

SENSORY AND CONSUMER SCIENCE ......................................................................... 53

KEYNOTE: CONSCIOUS CONSUMERS & THE FOOD REVOLUTION – CO-CREATING THE FUTURE FOOD SOLUTIONS TOGETHER Forsman, L. ........................................................................................................................................... 54

GENE EDITING VERSUS TRADITIONAL GENE MODIFICATION: LITHUANIAN PUBLIC ACCEPTANCE Basinskiene, L., Seinauskiene, B., Virvilaite, R. ............................................................................................... 55

CONSUMER PERCEPTION OF ALLERGEN LABELLING IN RESTAURANTS MENUS Bujaka, J., Riekstina-Dolge, R. .................................................................................................................... 56

OPTIMIZING THE LAST-MILE FOOD DELIVERY Gora, P. ................................................................................................................................................ 57

THE CHANGE OF SENSORY PROPERTIES DURING MEAT WET MATURATION Gramatina, I., Krasnobajs, R. ..................................................................................................................... 58

EFFECT OF PLANT EXTRACTS AND BERRY PRESS CAKES ON STABILITY AND CONSUMER ACCEPTANCE OF FROZEN FISH MASS OF BALTIC HERRING (CLUPEA HARENGUS MEMBRAS) Kakko, T., Damerau, A., Tian, Y., Tuomasjukka, S., Hopia, A., Sandell, M., Yang, B. ................................................ 59 PLANT BASED MILK ALTERNATIVES – WHAT MAKES THEM “MILKY” Kalde, H., Rosenvald, S., Rosend, J., Kaleda, A. .............................................................................................. 60

SENSORY ACCEPTABILITY OF POTATO AND VEGETABLE SNACKS Kalnina, I., Straumite, E. ........................................................................................................................... 61

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EVEN FOOD ON THE BATTLEFIELD NEEDS TO BE ARMED! MARKET OVERVIEW OF LONG SHELF-LIFE BREADS Leppik, K., Traksmaa, A., Kuldjärv, R. .......................................................................................................... 62

SUSTAINABLE AND HEALTHIER BREAKFAST CEREALS: A CASE WITH PROCESSED BREWING SPENT GRAINS (BSG) Obberauter, L.-M., Garrido Banuelos, G., Cavonius, L., Thorvaldsson, M., Eurén Magnusson, T., Rizzello, C.G., Coda, R., Krona, A., Mihnea, M. ............................................................................................................................. 63

NUTRITION LABEL ASSESSMENT OF PREPACKED FOODS IN LATVIA Siksna, I., Laurena, L., Lazda, I. .................................................................................................................. 64

MEAT SNACKS QUALITY EVALUATION Strode, S., Straumite, E., Sabovics, M., Sejans, A. ........................................................................................... 65

THE EFFECT OF INACTIVE YEAST PRODUCTS AND PARTICLE SIZE ON THE SENSORY PROFILE OF MEAT ALTERNATIVE FROM EXTRUDED OAT AND PEA PROTEIN Tammik, M.-L., Joosten, S., Rosenvald, S. ..................................................................................................... 66 OVERVIEW: PLANT-BASED ALTERNATIVES FROM NICHE TO MAINSTREAM Vaikma, H., Rosenvald, S., Arvola, R. ........................................................................................................... 67

THE USE OF INTERNATIONAL STANDARDS IN THE FIELD OF SENSORY ANALYSIS IN THE TRAINING OF STUDENTS AND EMPLOYEES OF FOOD ENTERPRISES Yegorova, Z., Zelenkova, E. ....................................................................................................................... 68

CONSUMERS’ ACCEPTANCE OF LOW-SUGAR YOGHURT IN LATVIA Zagorska, J., Ciprovica, I. .......................................................................................................................... 69

INNOVATIVE PLANT-BASED FOODS AND TECHNOLOGIES ........................ 70

PH EFFECT ON MEAT ANALOGUE EXTRUSION Talvistu, K., Kaleda, A. ............................................................................................................................. 71

INFLUENCE OF LIGHT, DARK AND TIME ON THE GERMINATION PROCESS, PHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF LENTILS, RADISHES, HEMP AND BROCCOLI SEEDS Bernate, I., Sabovics, M., Tomsone, L. ......................................................................................................... 72

IN-HOUSE METHOD FOR VICINE AND CONVICINE QUANTIFICATION IN FABA BEAN PRODUCTS Bljahhina, A., Kriščiunaite, T. ..................................................................................................................... 73

AIR CLASSIFICATION OF FLOUR OF PULSES FOR FOOD APPLICATIONS De Angelis, D., Pasqualone, A., Squeo, G., Nasti, R., Kaleda, A., Tammik, M.-L., Tamm, M., Summo, C. ...................... 74

COMPARISON OF DOSAGES OF EDIBLE FLOWERS PETALS IN PASTRY CREAMS Dorožko, J., Kunkulberga, D., Sivicka, I. ........................................................................................................ 75

SOLUBILITY, EMULSIFYING AND FOAMING PROPERTIES OF BUCKWHEAT FLOUR PROTEINS Fidan, S., Kösemeci, C., Yalçın, E., Güneş, A. .................................................................................................. 76

FABA BEAN BASED DAIRY ANALOGUES – THE PLANT YOGHURT PROJECT Fogelberg, F., Bakeeva, A., Feng, X., Funeteg, B., Guo, J., Jonsson, H., Kriisa, M., Stulova, I., Viiard, E., Östlund, J. ........ 77

TOTAL SYNTHESIS OF VICINE AND CONVICINE Hunt, K.E., Krisciunaite, T., Vilu, R., Kanger, T. ............................................................................................... 78

EFFECT OF CHILLI, MINT AND GARLIC FLAVOUR ADDITION ON OXIDATIVE STABILITY OF HEMP SEED OIL Kazernavičiūtė, R., Banevičiūtė, E., Bašinskienė, L. ......................................................................................... 79

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BAKING QUALITY OF WHEAT VARIETIES OVER CONTRASTING YEARS 2015 AND 2016 IN ESTONIA Koppel, R. ............................................................................................................................................. 80 RISK OF ACRYLAMIDE FORMATION IN TRITICALE BASED PRODUCTS Kukurová, K., Ciesarová, Z., Jelemenská, V., Horváthová, J., Belović, M., Torbica, A................................................ 81

VEGAN PRODUCTS DEVELOPMENT AS A CHALLENGE FOR FOOD INDUSTRY Marisheva, A., Beitane, I. ......................................................................................................................... 82 DEVELOPMENT OF FERMENTED OAT-BASED DRINK Orgusaar, K., Kriisa, M., Kütt, M.-L., Stulova, I. .............................................................................................. 83

TEXTURE CHANGES IN PLANT-BASED PRODUCTS FOR DYSPHAGIA CONSUMPTION Ozola, L., Galoburda, R., Kampuse, S. .......................................................................................................... 84 HIGH-THROUGHPUT SCREENING OF VARIOUS STARTER CULTURES FOR DAIRY ALTERNATIVES: MICROCALORIMETRIC APPROACH Part, N., Stulova, I., Viirma, M., Orgusaar, K., Viiard, E. ................................................................................... 85

LEGUMES IN HUMAN NUTRITION AND ANTINUTRITIVE FACTORS Petrović, G., Nikolić, Z., Milošević, D., Ignjatov, M., Tamindžić, G., Savić, A................................................ 86

PROCESSING OF HONEYSUCKLE (LONICERA JAPONICA) BERRIES AND EVALUATION OF ANTIOXIDANT CAPACITY AND PHYTOCHEMICAL COMPOSITION OF JUICE AND POMACE FRACTIONS Sokolovaitė, I., Pukalskienė, M., Pukalskas, A., Baranauskienė, R., Maždžierienė, R., Kazernavičiūtė, R., Venskutonis, P.R. .... 87

AUTHENTICITY SCREENING OF FOOD PRODUCTS REGARDING GENETICALLY MODIFIED ELEMENTS Stefanova, P., Angelov, A., Gotcheva, V. ...................................................................................................... 88

TRADITIONAL HERBAL INFUSIONS WITH CORNELIAN CHERRY LEAVES, AS A CARRIER OF HIPOGLYCAEMIC, ANTIOXIDANT AND GENOPROTETCIVE EFFECT Szczepaniak, O., Cielecka-Piontek, J., Ligaj, M., Stuper-Szablewska, K., Przeor, M., Tichoniuk, M., Dziedziński, M., Kobus-Cisowska, J., Szulc, P. ...................................................................................................................... 89

ELECTROCHEMICAL VS. IN SILICO STUDY OF INTERACTIONS BETWEEN CORNUS MAS FRUITS EXTRACTS INGREDIENTS AND DNA Szczepaniak, O., Ligaj, M., Stuper-Szablewska, K., Tichoniuk, M., Hoffmann, M., Kobus-Cisowska, J. ......................... 90

PROWASTE: PROTEIN-FIBRE BIOREFINERY FOR SCATTERED MATERIAL STREAMS Tian, Y., Laaksonen, O., Yang, W., Beltrame, G., Yang, B. ................................................................................. 91 THE INFLUENCE OF DRY HEAT AND EXTRUSION ON THE MICROSTRUCTURE AND DIGESTIBILITY OF FLOURS OF NON-WHEAT CEREALS Torbica, A., Belović, M., Popović, L., Čakarević, J. ........................................................................................... 92

EFFECTS OF DIFFERENT FACTORS TO PEA PROTEIN SOLUBILITY Vahedi, S., Žiūkaitė, A., Damašius, J. ........................................................................................................... 93 DEGRADATION OF PHYTIC ACID DURING THE FERMENTATION AND ENZYMATIC TREATMENT OF PLANT-BASED MATERIAL Viirma, M., Kaleda, A., Kriisa, M., Part, N., Stulova, I., Kriščiunaite, T. ................................................................. 94

FUNCTIONALIZATION OF CORN BY-PRODUCTS WITH A POTENTIAL PRODUCTION OF PLANT-BASED PROTEIN INGREDIENTS FOR FOOD Žadeikė, D., Vaitkevičienė, R., Juodeikienė, G., Bartkiene, E., Valatkevičienė, Ž. .................................................... 95

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NEW APPROACHES TO VALORIZATION ................................................................... 96

KEYNOTE: FOOD SAFETY REGULATIONS BASED ON SCIENCE Lelieveld, H. ........................................................................................................................................... 97

α-GLUCOSIDASE INHIBITORY ACTIVITY OF ASTRAGALUS GLYCYPHYLLOS ETHANOLIC EXTRACT Adomėnienė, A., Venskutonis, P.R. ............................................................................................................. 98

PRODUCT DEVELOPMENT USING PROTEIN ISOLATE PRODUCED BY PH-SHIFT PROCESS FROM BALTIC HERRING (CLUPEA HARENGUS MEMBRAS) Aitta, E., Kakko, T., Damerau, A., Yang, B. .................................................................................................... 99

NOVEL NANOSTRUCTURED MATERIALS BY ELECTROHYDRODYNAMIC PROCESSES FOR fOOD APPLICATIONS Altan, A., Yılmaz, M., Atay, E. .................................................................................................................. 100

MICROENCAPSULATION OF CARAWAY ESSENTIAL OIL INTO CARBOHYDRATE AND MILK PROTEIN-BASED MATRICES Baranauskienė, R., Venskutonis, P.R.......................................................................................................... 101 ENRICHMENT OF FRUIT LEATHERS WITH BERRY POMACE INCREASE ITS FUNCTIONALITY Baranauskienė, R., Venskutonis, P.R., Bobinaitė, R. ...................................................................................... 102

THE APPLICATION OF TRITICALE FLOUR FOR THE PRODUCTION OF COOKIES Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K., Ciesarová, Z. .. 103 BERRY PRESS CAKE AS SUPPLEMENT FOR MYCELIUM GROWTH OF INONOTUS OBLIQUUS Beltrame, G., Han, Z., Yang, H., Yang, B. .................................................................................................... 104

EFFECTS OF ULTRAVIOLET (UVC) TREATMENTS ON VITAMIN D AND BIOACTIVE COMPOUNDS OF WILD CHANTERELLE MUSHROOMS FROM ESTONIA Ben Othman, S., Jõudu, I., Bhat, R. ............................................................................................................ 105

AN APPLIED SCIENCE APPROACH FOR DEVELOPMENT AND IMPLEMENTATION OF FRUGAL FOOD PROCESSING TECHNOLOGIES FOR FARMS AND AGRI-SMES Berner, S., Auer, F., Derler, H. .................................................................................................................. 106 QUALITY OF THE CREAMY HONEY WITH ROWANBERRY Blija, A., Duma, M., Straumite, E., Skudra, L., Skudra, M., Vainovskis J., Kronbergs, J. ........................................... 107

EFFECTS OF CALCIUM SILICATE ON CHEMICAL PROPERTIES AND NUTRITIONAL PROFILE OF PLEUROTUS OSTREATUS VAR. FLORIDA Cardoso, R.V.C., Carocho, M., Fernandes, Â., Cunha Zied, D., Valenzuela Cobos, J.D., González-Paramás, A.M., Barros, L., Ferreira, I.C.F.R. ................................................................................................................................... 108

FUNCTIONALIZATION OF CHEESE WITH MYCOSTEROL EXTRACTS FOR HYPOCHOLESTEROLEMIC EFFECTS Carocho, M., Heleno, S.A., Calhelha, R.C., Rodrigues, P., Barros, L., Ferreira, I.C.F.R. ............................................ 109 SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) – PROMISED APPLICATIONS IN FUNCTIONAL FOODS Ciesarová, Z., Kukurová, K., Jelemenská, V., Kvasnová, A. .............................................................................. 110

EFFECT OF AQUEOUS DEBITTERING PROCESS ON QUINOLIZIDINE ALKALOIDS IN TEN ECOTYPES OF ANDEAN LUPIN (LUPINUS MUTABILIS SWEET) FROM PERU Cortés-Avendaño, P., Tarvainen, M., Suomela, J.-P., Glorio-Paulet, P., Yang, B., Repo-Carrasco-Valencia, R. ............. 111

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BIOREFINING SEA BUCKTHORN BERRY POMACE INTO VALUABLE NUTRIENTS USING MULTISTEP HIGH PRESSURE EXTRACTIONS WITH GREEN SOLVENTS Dienaitė, L., Pukalskienė, M., Pukalskas, A., Pereira, C.V., Matias, A.A., Venskutonis, P.R. ..................................... 112

SUITABILITY OF EXTRACTS FROM BERRY BY-PRODUCTS ON THE FORMULATION OF EDIBLE FILMS AND ENCAPSULATION SYSTEMS Eisinaitė, V., Šlionytė, K., Kazakauskaitė, J., Vinauskienė, R., Šipailienė, A., Leskauskaitė, D., Venskutonis, P.R. .......... 113

TOTAL, SOLUBLE AND INSOLUBLE DIETARY FIBRE CONTENTS OF SPAGHETTI CONTAINING HULL-LESS BARLEY FLOUR Ermişer, D., Yalçın, E., Cındık, B. .............................................................................................................. 114

VALORIZATION OF BARLEY SPENT GRAIN - A SOURCE FOR PLANT PROTEINS Föste, M., Kütt, M.-L., Kriisa, M., Viiard E., Vilu, R., Mittermaier, S. .................................................................. 115

INSTABILITY OF LOW-MOISTURE CARRAGEENANS AS AFFECTED BY WATER VAPOR SORPTION AT MODERATE STORAGE TEMPERATURES Friedenthal, M., Eha, K., Kaleda, A., Part, N., Laos, K. .................................................................................... 116

PHENOLIC AND VOLATILE COMPOUNDS IN HORSERADISH ROOTS JUICE AND POMACE Galoburda, R., Tomsone, L., Kruma, Z., Cinkmanis, I...................................................................................... 117

SEA BUCKTHORN POMACE: AN UNDERUTILIZED SOURCE OF VALUABLE BIOACTIVE DIETARY FIBER Hussain, S., Jõudu, I., Bhat, R. .................................................................................................................. 118

IMOBILIZATION POSIBILITIES OF ANTIMICROBIAL COMPONENTS FOR THE DEVELOPMENT OF APPLE POMACE HYDROGEL TYPE NUTRACEUTICALS Ilginiene, J., Juodeikiene, G., Trakselyte-Rupsiene, K., Zadeike, D., Jakstas, V., Bernatoniene, J., Marksa, M., Ivanauskas, L., Bartkiene, E., Lele, V., Viskelis, P. ............................................................................................................. 119

ULTRASONICATION EFFECT ON THE PROTEIN CHANGES IN COCONUT PRESS CAKES USED FOR ANTIMICROBIAL NUTRACEUTICALS Kazlauskaite, J.A., Juodeikiene, G., Trakselyte-Rupsiene, K., Zadeike, D., Jakstas, V., Bernatoniene, J., Marksa, M., Ivanauskas, L., Bartkiene, E., Lele, V., Viskelis, P. ......................................................................................... 120

TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF HONEY POWDER Keke, A., Cinkmanis, I. ............................................................................................................................ 121

EFFECT OF SWEET GRASS EXTRACT ON OXIDATIVE STABILITY OF BURGER PATTIES WITH MECHANICALLY PRESSED AND DEFATTED HEMP SEED ADDITIVES Kerner, K., Venskutonis, P.R., Jõudu, I., Tänavots, A. ..................................................................................... 122

OPTIMIZATION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTION FOR BIOACTIVE COMPOUNDS RECOVERY FROM PHAEODACTYLUM TRICORNUTUM Khakimova, N., Syrpas, M., Venskutonis, P.R. .............................................................................................. 123

MULTISTEP FRACTIONATION OF ELDERBERRY POMACE INTO FUNCTIONAL INGREDIENTS BY HIGH PRESSURE AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES Kitrytė, V., Laurinavičienė, A., Syrpas, M., Pukalskas, A., Venskutonis, P.R. ........................................................ 124 THE COMPOSITION, PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF ESTONIAN HONEYS Kivima, E., Tanilas, K., Martverk, K., Laos, K. ............................................................................................... 125

ANTIMICROBIAL, ANTIOXIDANT AND SENSORY PROPERTIES OF LITHUANIA-DERIVED HONEY, PROPOLIS AND BEE BREAD Klupsaite, D., Bartkiene, E., Lele, V., Sakiene, V., Zavistanaviciute,P., Zokaityte, E., Dauksiene, A., Jagminas, P., Ruzauskas, M., Juodeikiene, G. ..................................................................................................................................... 126

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STABILITY OF FOOD WITH MICROBIAL HAZARD IN CHITOSAN PACKAGING MATERIALS Kõrge, K., Jalšovec, H., Baijć, M., Likozar, B., Novak U. .................................................................................. 127 OPTIMISATION OF PROTEIN EXTRACTION FROM FOOD INDUSTRY SIDE-STREAMS: BARLEY SPENT GRAIN AND CANOLA PRESS CAKE Kriisa, M., Viirma, M., Taivosalo, A., Vilu, R................................................................................................. 128

IF YOU CAN’T BEAT THEM, EAT THEM! ROUND GOBY VALORISATION Kuldjärv, R., Leppik, K., Viigipuu, K., van Rossum, N. ..................................................................................... 129

AGRIO ET EMULSIO – DEVELOPMENT OF FRUITY MUSTARD CREAMS WITH BEETS AND BERRIES Laranjeira, C., Raimundo, A., Garcia, J., Alves, M., Cipriano, M., Lima, M., Henriques, M., Orvalho, T. ...................... 130

RUO2-NAFION ELECTRODES FOR PH MEASUREMENT IN MILK Lazouskaya, M., Scheler, O., Uppuluri, K., Zaraska, K., Tamm, M. .................................................................... 131

OFF-THE-SHELF RUTHENIUM OXIDE BASED PH-ELECTRODES FOR AQUA-FOOD APPLICATION Lazouskaya, M., Tamm, M., Uppuluri, K. .................................................................................................... 132

ESSENTIAL OIL FROM ONION Lõugas, T., Tõnisson, H.R. ....................................................................................................................... 133

PRELIMINARY STUDY ON THE INFLUENCE OF SOMATIC CELL COUNT ON GOAT MILK COMPOSITION Marcinkoniene, L., Ciprovica, I. ................................................................................................................ 134

LIQUID WHEY PROTEIN CONCENTRATE AS ANTIMICROBIAL EDIBLE COATING TO IMPROVE THE SHELF LIFE OF CURD CHEESE Mileriene, J., Serniene, L., Kondrotiene, K., Sekmokiene, D., Kasetiene, N., Lauciene, L., Andruleviciute, V., Malakauskas, M. .................................................................................................................................. 135

THE VARIABILITY OF PHYSICO-CHEMICAL PROPERTIES OF BREWERY SPENT GRAIN FROM 8 DIFFERENT BREWERIES Naibaho, J., Korzeniowska, M. ................................................................................................................. 136

APPLICATION OF ACID WHEY FOR LACTOBIONIC ACID PRODUCTION Narala, V.R., Zagorska, J., Cinkmanis, J. ..................................................................................................... 137 LATEST TRENDS IN FOOD SAFETY – A CLOSER LOOK IN THE ANALYTICAL TOOLBOX Oppermann, U. .................................................................................................................................... 138

PRODUCTION OF OKARA-BASED MEAT ANALLOGUE THROUGH LACTIC ACID FERMENATION: SENSORY PROPERTIES ENHANCER AND PROTEIN OXIDATION REDUCER Razavizadeh, S., Alencikiene, G., Salaseviciene, A., Vaiciulyte-Funk, L. .............................................................. 139

TWO HYLOCEREUS SPECIES AS ALTERNATIVE SOURCES OF COLOURING COMPOUNDS FOR FOOD INDUSTRY Roriz, C.L., Heleno, S., Morales, P., Barros, L., Ferreira, I.C.F.R. ........................................................................ 140

A NATURAL FOOD COLOURING AGENT OBTAINED FROM AMARANTHUS CAUDATUS L. Roriz, C.L., Heleno, S., Morales, P., Barros, L., Ferreira, I.C.F.R. ........................................................................ 141

HIGH PRESSURE PROCESSING EFFECTS ON RAW PORK MEAT AMINO ACID AND FATTY ACID COMPOSITION Sazonova, S., Galoburda, R., Gramatina, I. ................................................................................................. 142 ULTRASOUND-ASSISTED GREEN EXTRACTION OF NATURAL PIGMENTS FROM PUMPKIN WASTES USING VEGETABLE OILS Sharma, M., Jõudu, I., Bhat, R. ................................................................................................................ 143

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(BIO)TECHNOLOGICAL SOLUTIONS FOR LUPINE SEEDS TREATMENT AND HIGHER VALUE PROTEIN ISOLATES / CONCENTRATES PREPARATION Starkute, V., Bartkevics, V., Rusko, J., Lele, V., Juodeikiene, G., Wiacek, C., Braun, P.G., Bartkiene, E........................ 144

CELLULOSE FIBER MODIFICATION BASED ON GREEN CHEMISTRY PRINCIPLES FOR BIODEGRADABLE FOOD PACKAGING Strykaitė, M., Žiūkaitė, A., Damašius, J. ..................................................................................................... 145 PRODUCTION OF GLUCOSE-GALACTOSE SYRUP AND ITS APPLICATIONS IN FOOD PRODUCTS Stulova, I., Kriisa, M., Opmane, A., Bogdanova, I. ......................................................................................... 146

EFFECT OF AGING CONDITIONS ON THE IN VITRO DIGESTIBILITY OF COOKED PORK MEAT Surblytė, G., Vinauskienė, R., Keršienė, M., Leskauskaitė, D. ........................................................................... 147 DEVELOPMENT OF ORGANIC AEROGELS FOR THE ENCAPSULATION OF SEA BUCKTHORN EXTRACT Švermickaitė, G., Eisinaitė, V., Leskauskaitė, D. ........................................................................................... 148

DEVELOPMENT OF A GREEN DOWNSTREAM PROCESSES FOR THE VALORIZATION OF APHANIZOMENON FLOS AQUAE BIOMASS Syrpas, M., Bukauskaitė, J., Ramanauskienė, K., Majienė, D., Bašinskienė, L., Venskutonis, P.R. ............................. 149

OPTIMIZATION STUDY FOR PUFFED CORN EXTRUDER COOKING Tamm, M., Kaleda, A., Talvistu, K. ............................................................................................................ 150

DEVELOPMENT OF ANTIMICROBIAL BIOFILMS FOR FERMENTED CHEESE COATING Tamošaitis, A., Damašius, J. .................................................................................................................... 151

FINNISH BERRY PLANTS: A POTENTIAL FOOD PRESERVATIVE? Tian, Y., Puganen, A., Uusitupa, A., Alakomi, H.-L., Saarela, M., Yang, B. ........................................................... 152

PHYSICAL PROPERTIES OF POWDER HONEY PRODUCED BY SPRAY DRYING USING RICE PROTEIN AS CARRIER Toniazzo, T., Tadini, C.C. ......................................................................................................................... 153

PREDICTION OF THE QUALITY OF BREAD MADE FROM COMPOSITE FLOURS BY SELECTED EMPIRICAL RHEOLOGICAL PARAMETERS Torbica, A., Belović,M., Beretka, J., Hajnal, E.J. ............................................................................................ 154

ULTRASOUND TREATMENT AFFECT CORN STEEP LIQUOR PROTEIN HYDROLYSIS AND BIO-STIMULATORY PROPERTIES FOR WHEAT SEEDS GERMINATION Trakselyte-Rupsiene, K., Juodeikiene, G., Cernauskas, D., Bartkiene, E., Zadeike, D., Bendoraitiene, J., Gaudziuniene, S., Ignatavicius, J. ..................................................................................................................................... 155

BIODEGRADABILITY OF DEEP EUTECTIC SOLVENTS IN TREATMENT OF POMACE FRUITS Usmani, Z., Husanu, E., Gathergood, N., Guazzelli, L., Pomelli, C., Karpichev, Y. .................................................. 156

MIGRATION OF PHTHALIC ACIDS AND PHTHALATES FROM PLASTICS TO WATER, CHEESE AND FOOD SIMULANTS Vihalemm, J., Ehrlich-Peets, K., Anton, D., Püssa, T. ...................................................................................... 157

BERRIES/FRUITS BY-PRODUCTS POTENTIAL ANTIMICROBIAL INGREDIENTS FOR FOOD INDUSTRY Zavistanaviciute, P., Lele, V., Sakiene, V., Ruzauskas, M., Bernatoniene, J., Jakstas, V., Viskelis, P., Zadeike, D., Juodeikiene, G., Bartkiene, E. .................................................................................................................. 158 DETERMINATION OF TOTAL POTENTIALLY AVAILABLE NUCLEOSIDES IN BOVINE COLOSTRUM Zhogoleva, A., Helmja, K., Nisamedtinov, I.................................................................................................. 159

CELLULOSE FIBER MODIFICATION BASED ON GREEN CHEMISTRY PRINCIPLES FOR BIODEGRADABLE FOOD PACKAGING Žiūkaitė, A., Strykaitė, M., Damašius, J. ..................................................................................................... 160

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THE DEVELOPMENT OF ANTIMICROBIAL COMPOSITIONS FROM BERRIES/VEGETABLES AND LACTIC ACID BACTERIA Zokaityte, E., Lele, V., Sakiene, V., Zavistanaviciute, P., Ruzauskas, M., Cepiene, M., Ceplinskas, V., Kairaityte, G., Lingyte, R., Marciulionis, L., Monstaviciute, E., Pikunaite, M., Smigelskyte, M., Vyzaite, E., Zilinskaite, L., Bartkiene, E. ........... 161

DIGESTIBILITY OF MILK PROTEINS TREATED BY TRANSGLUTAMINASE Zygmantaitė, G., Surblytė, G., Keršienė, M., Leskauskaitė, D. .......................................................................... 162

APPLIED MICROBIOLOGY, MICROBIOME, FERMENTED FOODS

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KEYNOTE: ILDAR NISAMEDTINOV

PEPTIDES: AN UNDERESTIMATED NITROGEN SOURCE FOR YEAST IN FOOD FERMENTATIONS Ildar Nisamedtinov1, Kaspar Mooses1, Kaspar Kevvai2, Signe Saarmets2

1 Lallemand Inc. 2 Tallinn University of Technology

Adequate concentration of assimilable nitrogen is one of the key factors in ensuring rapid and complete fermentation by yeast in sugar rich raw materials. Nitrogen deficiency is one of the primary causes of sluggish or premature cessation of fermentations, resulting in increased contamination risk as well as in many other quality issues. The term “yeast assimilable nitrogen” (YAN) refers to any nitrogen source which can be utilized by yeast and includes ammonia/ammonium, most free amino acids and assimilable peptides. In spite of the fact that almost all natural feedstocks used in (food) fermentations contain peptides, with at least some of them being also assimilable by yeast, the common practice in fermentation industry is to estimate the YAN content based on free amino nitrogen only. The major reasons for this are the lack of knowledge on which peptides yeast can take up from the fermentation media as well as the complexity of methods allowing for quantitative analysis of such peptides. A big interest in the role of peptides as the nitrogen source for microorganisms is also related to consistently increasing usage of yeast autolysates as fermentation nutrients. In this presentation the role of peptides as an often underestimated nitrogen source in yeast fermentation processes will be discussed based on our research in this field.

Keywords: yeast, peptides, food fermentation

For further information please contact inisamedtinov@lallemand.com

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SPECIFIC SELECTION OF MICROBIAL CONSORTIA BY CONTINUOUS CULTIVATION FOR FUTURE PROBIOTICS Kaarel Adamberg1,2, Grete Raba1 and Signe Adamberg1 1 Tallinn University of Technology, Tallinn, Estonia 2 Center of Food and Fermentation Technologies, Tallinn, Estonia

Colon microbiota, composed of hundreds of different species, is closely associated with our health. Systematic evaluation of the underlying mechanisms of the complex microbial interactions can be done by combining in vitro cultivation methods and up-to-date analytics. A novel approach of microcalorimetry and change-stat culture with omics analytics (16S rDNA sequencing, metabolome, modelling) for selective enrichment of fecal microbial consortia to develop or reproduce symbiotic functional mixed cultures is proposed.

Small scale batch experiments in microcalorimeter indicated that propionate-producing bacteria became enriched on xylan and arabinogalactan while butyrate-producing bacteria on levan and pectin. Reproducible adaptation of the fecal microbiota was shown in changestat and on pectin and xylan media the abundances of most bacterial taxa were controlled by the dilution rate. Bacteroides ovatus, Bacteroides vulgatus and Faecalibacterium were prevalent within the whole range of dilution rates from 0.05 (Dlow) to 0.2 (Dhigh) 1/h. Akkermansia muciniphila and Ruminococcaceae UCG-013 were significantly enriched at Dlow compared to Dhigh, whilst Bacteroides caccae, Lachnospiraceae unclassified and Escherichia coli clearly preferred Dhigh. Respectively, the molar ratio of acetate, propionate and butyrate was 5:2:1 at Dlow and 14:2:1 at Dhigh. Specific growth rate was found to have a more pronounced effect on the microbial composition and function compared to that of pH.

Information on reproducing fecal microbial consortia can be used for various clinical and biotechnological applications, for example for propagation of multi-strain probiotics or mixtures for fecal transplantation.

Keywords: Colon microbiota, change-stat cultivation, microcalorimetry, dietary fibers

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THE COMPOSITION OF FAECAL MICROBIOTA IS RELATED TO THE AMOUNT AND VARIETY OF DIETARY FIBRES Kaarel Adamberg1,2, Madis Jaagura1,2, Anu Aaspõllu3, Eha Nurk3,4 and Signe Adamberg2 1 Center of Food and Fermentation Technologies, Tallinn, Estonia 2 Tallinn University of Technology, Department of Chemistry and Biotechnology, Tallinn, Estonia 3 National Institute for Health Development, Tallinn, Estonia 4 Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, 0372 Oslo, Norway

For normal gut and body function, the diet should contain variety of dietary fibres. To elucidate the links between food intake, especially the variety of dietary fibres, faecal microbiota, body mass index and content of blood lipids, 59 healthy subjects on common Estonian diet were enrolled. The dietary records were analysed at nutrient level while seven categories of fibres were characterised to differentiate variety of fibre profiles. The data of the high fibre intake (> 15.1 g/1000 kcal) and the low fibre intake (< 9.4 g/1000 kcal) groups were comparatively evaluated. Low fibre diets associated with Collinsella, Coprococcus and Dorea, and higher consumption of meat and white flour products while high fibre diet (arabinoxylan and pectin rich cereals and vegetables) associated with Roseburia, Bacteroides xylanisolvens and Oxalobacter formigenes. Based on the results, modulation of the colon microbiota can be suggested by careful selection and enrichment of dietary fibre sources.

Keywords: faecal microbiome, dietary fibre, pectin, arabinoxylan

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GUT BACTERIA CO-CULTURE IN VITRO STUDIES Valter Aro1,2, Anna Kattel1,3, Indrek Morell3, Isma Belouah2, Ranno Nahku2, Petri-Jaan Lahtvee2, Raivo Vilu1,3, Arvi Jõers2 1 Faculty of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 2 Institute of Technology, Tartu University, Nooruse 1, Tartu, Estonia 3 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia

In the bioscience industry, when growing bacterial cultures, it is necessary to increase the initial biomass at least 5 orders of magnitude in several steps. In case of gut bacteria, we hypothesize that it is beneficial to grow the bacteria in a co-culture enabling possible cross-feeding and other beneficial interactions to stabilize the culture. To test this, we attempted to grow these gut bacteria together: Akkermansia muciniphila, Bacteroides thetaiotaomicron and Faecalibacterium prausnitzii as a co-culture for 7 consecutive batches in a rich medium and showed that all the strains are well represented even at the end of the last batch and the consortium was stable. Each strain seems to have its own niche in the medium, each being limited by a different component of the medium. The co-culture was also resilient to variability in the initial inoculation. The stability of the culture was evaluated with 16S metagenomic analysis, metabolomics and comparison of heat flow curves in microcalorimetry.

Keywords: serial batch, gut microbiota, isothermal microcalorimetry, co-culture growth

For further information please contact e-mail address of corresponding author.

The study was funded by SA Archimedes project FastMicro (2014-2020.4.02.17-0104).

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EVALUATING THE EFFECT OF DIFFERENT FIBERS ON A SIMPLIFIED GUT MICROBIOTA Valter Aro1,2, Anna Kattel1,3, Ranno Nahku1,3, Ene Viiard3, Raivo Vilu1,3 1 Faculty of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 2 Institute of Technology, Tartu University, Nooruse 1, Tartu, Estonia 3 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia

Human gut microbiota plays an important role in host health. Several species have been linked to diseases or considered probiotic. To increase the concentration of beneficial species, it is important to determine how to modify human gut microbiota composition with nutrition. For that, an isothermal microcalorimetry based high throughput method was developed in TFTAK. The method determines the effect of a nutrient on a model consortium of 25 common gut microbiota species in serial batch mode. It provides valuable information for human nutrition studies since significantly more substrates could be evaluated. The effect of guar gum, resistant dextrin and two different variants of inulin was studied. Most of the fibres were degraded by Bacteroides genus species. We found that resistant dextrin had the highest Shannon diversity score among the fibers and we were also able to identify preferences among the gut bacteria toward specific substrates. This is the first step in the evaluation of the method. More studies will follow to get information about a wider range of fibres.

Keywords: gut microbiota, isothermal microcalorimetry, fiber, Co-culture growth

For further information please contact: email address of corresponding author.

The study was funded by ERDF and Estonian Research Council via project RESTA16.

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ANTIBIOTIC RESIDUES IN POULTRY MEAT AND SELECTION OF THE BEST COMBINATIONS OF LACTIC ACID BACTERIA AND ESSENTIAL OILS AGAINST SALMONELLA ENTERICA Elena Bartkiene1,2*, Modestas Ruzauskas3,5, Vadims Bartkevics4, Iveta Pugajeva4, Paulina Zavistanaviciute1,2, Vytaute Starkute1,2, Egle Zokaityte2, Vita Lele1,2, Laurynas Vadopalas2, Agila Dauksiene2,5, Michael Grashorn6, Ludwig E. Hoelzle6, Anara Mendybayeva7, Raushan Ryshyanova7, Romas Gruzauskas8, Grazina Juodeikiene8 1 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 2 Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 3 Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 4 Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Str. 3, Riga, Latvia 5 Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 6 Institute of Animal Science at University of Hohenheim, Garbenstraße 30, 70599 Stuttgart, Germany 7 Department of Microbiology, Faculty of Veterinary and Technology of Animal Husbandry, Kostanay State University, Baitursynova 47, 110000 Kostanay, Kazakhstan 8 Department of Food Sciences and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, 50254, Kaunas, Lithuania

In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat (PM) purchased from German and Lithuanian markets. In addition, the antimicrobial activity of thirteen lactic acid bacteria (LAB) strains, two essential oils (EOs) (Thymus vulgaris and Origanum vulgare L.), and their combinations were tested for the purpose of inhibiting antibiotic-resistant Salmonella spp. ANB residues were found in 3 out of the 20 analysed PM: sample No. 8 contained enrofloxacin (0.46 µg/kg), sample No. 14 contained both enrofloxacin and doxycycline (0.05 and 16.8 µg/kg, respectively), and sample No. 18 contained enrofloxacin (2.06 µg/kg). Finally, none of the tested PM exceeded the suggested MRLs, however, the issue of ANB residues still requires monitoring of the poultry industry, despite the currently established low ANB concentrations. Our results showed that an effective alternative to ANB is a composition containing 1.0% of thyme EO and the following LAB strains: Lactobacillus plantrum, Enteroccocus pseudoavium, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus coryniformins, and Lactobacillus uvarum, which can be recommended for poultry industry as components of feed or for the treatment of surfaces, in order to control the contamination with Salmonella strains. However, it should be mentioned that most of the tested LAB strains were inhibited by thyme EO at the concentrations of 0.5 and 1.0%. Finally, it can be noted that the agents responsible for the inhibitory effect on Salmonella are not the viable LAB strains but rather their metabolites, and further studies are needed to identify which metabolites are the most important.

Keywords: poultry, meat, antibiotic residues, antimicrobial activity, Salmonella

Acknowledgments: Author are thankful for COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses.

For further information please contact: elena.bartkiene@lsmuni.lt*

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PROBIOTIC MULTIFUNCTIONAL LACTOBACILLUS PLANTARUM STRAIN INDUCIA FOR FOOD VALORISATION AND HEALTH Kersti Ehrlich-Peets1,2, Merle Rätsep1, Mirjam Vallas1, Marika Mikelsaar3, Mihkel Zilmer2, Epp Songisepp1 1 BioCC OÜ, Kreutzwaldi 1, 51006 Tartu, Estonia 2 Department of Biochemistry, Institute of Biomedicine and Translational Medicine, University of Tartu, Ravila 19, 50411 Tartu, Estonia 3 Department of Microbiology, Institute of Biomedicine and Translational Medicine, University of Tartu, Ravila 19, 50411 Tartu, Estonia

The species Lactobacillus plantarum is one of the most versatile microbe encountered in a range of environmental niches, in human microbiota and with long history in food and feed fermentation. L. plantarum has qualified presumption of safety (QPS) status by EFSA.

BioCC introduces L. plantarum INDUCIA (DSM 21380), a multipotent human strain. Its safety and functionality have been tested in vitro, on experimental animals and on healthy volunteers. INDUCIA has no transmissible antibiotic resistance, no hemolytic activity, no production of harmful biogenic amines into protein-rich environments. The functional properties are well described and patented. INDUCIA produces broad spectrum class II bacteriocins (antimicrobial activity over a wide pH range, suppresses various food-borne pathogens). Its antimicrobial activity is also maintained at 4 °C. INDUCIA prevents germination of Clostridium difficile spores and suppresses the proliferation of vegetative cells.

INDUCIA has strong antioxidative properties in water and lipid environment. As a natural preservative INDUCIA prolonged the shelf life of fresh yoghurt while maintaining its good physico-chemical and organoleptic properties.

Altogether 5 double-blind placebo controlled human intervention trials (total 500 subjects) with different design have been conducted and two are ongoing on adults and elderly. Health-promoting properties of INDUCIA include enhancement of natural immunity, reduction of LDL-cholesterol and oxidative stress.

Conclusion. Due to antimicrobial and antioxidative properties L. plantarum INDUCIA is applicable as a protective culture for suppressing unwanted microbes and extension of products shelf life. INDUCIA as a probiotic helps to control cholesterol level and reduces oxidative stress. INDUCIA as a strong antagonist consumed either with functional food or as dietary supplement provides defence against enteric infections and lowers the risk of Clostridium difficile associated diarrhea.

Keywords: INDUCIA, Lactobacillus plantarum, probiotic, antimicrobial activity, antioxidative activity

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PRESERVATION OF VIABILITY AND ANTIMICROBIAL ACTIVITY OF ENCAPSULATED IN RESISTANT STARCH LACTIC ACID BACTERIA IN LINGONBERRY PRESS CAKE BASED MATRIX Z. Gaizauskaite1, R. Vaitkeviciene1, D. Zadeike1, E. Bartkiene2, V. Lele2, R. Mazdzieriene1 G. Juodeikiene1, V. Jakstas2

1 Department of Food Science and Technology, Kaunas University of Technology

2 Lithuanian University of Health Science

The objective of the study was to produce rice bran (RB) and lingonberry press cake (LPC) based matrix able to deliver Lactobacillus spp. (Lactobacillus brevis and Lactobacillus paracasei) and Pediococcus spp. (Pediococcus pentosaceus and Pediococcus acidilactici) with preserved viability and antibacterial activity for nutraceuticals production. The effect of LAB supernatants and neutralized supernatants and RB/LPC ratio on viability and antibacterial activity against indicator strains (Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus). The antibacterial activity of lactic acid bacteria (LAB) was studied in relationship to the viable cells number. It was established that RS and LPC can be promising ingredients for the preparation of antimicrobial food. Tested cultures, at high cell concentrations (108‒109 cfu/ml) were active against tested bacteria. Supernatants of all PRBs showed inhibitory activity against all tested indicator bacteria, but even neutralized supernatants of two of them (L. brevis LUHS173 and P. pentosaceus LUHS236) showed inhibitory activity against Pseudomonas aeruginosa and Bacillus cereus. The addition of LPC in the rice bran fermentation medium affected the viability of selected PRB ambiguously. The highest viability and the highest antimicrobial activity was shown by the substrate at RB/LPC ratio of 0.5‒0.9 for L. brevis and at 0.9‒0.8 for P. pentosaceus. It was also found that the decrease in cell number during fermentation in the death phase was slower than in the control sample, which was not sonicated. The addition of LPC increased the antimicrobial activity against E. coli, S. typhimurium, B. cereus and St. aureus depending on fermentation time. However, the properties of the RB and LPC materials are also very important, as it was established that they have a significant influence on the antimicrobial activity of the product.

Keywords: by-products, lactic acid bacteria, antimicrobials, ultrasound

For further information please contact: zydrune.gaizauskaite@ktu.edu

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DETERMINATION OF VARIETAL THIOLS IN WHITE WINES USING LC-MS/MS-SIDA Kati Helmja, Ildar Nisamedtinov, Tiina Kirsipuu

Lallemand Inc., Akadeemia tee 15A, 12618 Tallinn, Estonia

There are several aroma compounds in wine which are derived from grapes and/or liberated by yeast during wine-making process, and which strongly contribute to wine aroma profile. One group of such compounds include volatile sulfur compounds like 4-mercapto-4-methylpentan-2-one (4-MMP), 3-mercaptohexan-1-ol (3-MH) and 3-mercaptohexyl acetate (3-MHA). These compounds are regarded as the most important varietal thiols attributing extensively on pleasant aroma in white wines.

In the current work, the method for varietal thiols in white wines were developed using LC-MS/MS combined with Stable Isotope Dilution Assay (SIDA). The method enabled good separation of these compounds within 10 min in the linear range of 25–10 000 ng/L for 4-MMP and 3-MMP and 50–10 000 ng/L for 3-MHA. Several Sauvignon Blanc wines were analysed, and all three varietal thiols were detected and quantified: 4 MMP was in the range of 1.08–6.23 ng/L, but 3 MH and 3 MHA content were 304.9–860.9 ng/L and 3.6–11.4 ng/L, respectively.

Keywords: varietal thiols, ion mobility, LC-MS/MS Stable Isotope Dilution Assay

For further information please contact: khelmja@lallemand.com

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THE SYMBIOTIC EFFECT OF OAT Β-GLUCAN ENRICHING BIO-LOW FAT YOGURT ON ITS QUALITY Monica Nabil Gayed Ibrahim1,2, Ivi Jõudu 1, Nadezhda Vasilyevna Barakova2

1 Department of food science and technology, Faculty of veterinary medicine and animal sciences, Estonian university of life sciences, Kreutzwaldi 56/5, Tartu, Estonia 2 Department of Food Biotechnology (Vegetable stock), Faculty food biotechnology and engineering, University ITMO, Lomonosova 9, Saint-Petersburg, Russia

The β-glucan is a bioactive ingredient and one of the prospective food additives in the food industry. The present study aims to investigate the effect of standard β-glucan extract (89% β-glucan) addition on the quality of bio-low fat yoghurt and the viability of probiotic bacteria. Two bio-low fat yoghurt samples were prepared. In the control sample, the β-glucan extract was not added, but the experimental sample was enriched by the β-glucan extract with a concentration of 0.15% from yoghurt weight. Both were inoculated with probiotic culture, fermented at 40–42 °C, and stored at 4 °C for 24 h. The physicochemical and the sensory properties of bio-low fat yoghurts were evaluated. The β-glucan synbiotic effect was monitored by counting the probiotic culture. The addition of β-glucan decreased the syneresis from 23.6% to 17.06%, increased the water-holding capacity from 44.1% to 49.6%. In addition, it was observed an increment in the viscosity of yoghurt enriched with the β-glucan by 2.3 mPa·s. The fermentation time was shortened by 30 min with the addition of β-glucan. The β-glucan affected the pH and the acidity of bio-low fat yoghurt from (4.71 and 0.95%, respectively) to (4.61 and 1.05%, respectively). The presence of β-glucan improved the consistency, appearance, and overall acceptability of bio-yoghurt. The incorporation of β-glucan increased the total count of viable probiotics by 2x107 CFU/g of yoghurt. The experiment proves the prospective effect of β-glucan in enhancing the quality of bio-low fat yoghurt and its symbiotic relationship with probiotics.

Keywords: bio-low fat yoghurt, oat β-glucan, probiotic bacteria, yoghurt quality, symbiotic effect

For further information, please contact: monikanbil@yahoo.com, monica.nabil@student.emu.ee

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CONSUMPTION OF FIBER-ENRICHED YOGHURT SUPPORTS THE GROWTH OF THE bifidobacterium animalis subsp. lactis BB-12 IN THE HUMAN GUT Jaagura M1, Part N1, Lomp E1, Adamberg K1, Viiard E1 1 Food and Fermentation Technology Development Center

The beneficial effects of fermented dairy products on human health have been extensively studied: consumption of fermented dairy products can avert obesity, reduce the risk of metabolic syndrome, and cardiovascular disease. The effects of fibers are diverse: adequate intake supports regular digestive function, supports the feeling of fullness, and lowers blood cholesterol levels, etc. Our aim was to investigate whether a consumption of fiber-enriched dairy product can improve the human blood lipids levels and support the growth of beneficial bacteria in the human gut.

The 97 subjects (M: 35, N: 62) aged 23–59 years enrolled to the study were randomly divided into two groups: control and test group. Members of both groups consumed 200 g of unflavoured yoghurt daily for two weeks. Test group products were supplemented with fiber (4.9 g / 100 g: inulin, polydextrose, resistant starch and XOS). Blood and microbial sampling (V4 16S rRNA sequencing) was carried out and a questionnaire was filled before and after the intervention.

Both regular and fiber-enriched yoghurt significantly reduced total blood cholesterol (5% and 6%, respectively) and LDL cholesterol (5% and 5%, respectively) among those whose baseline values were above the recommended range (≥ 5mmol / L, and ≥ 3mmol / L respectively). Consumption of both products also resulted in a 3% decrease in fasting plasma glucose. However, no significant differences were found between the effects of the test and control products.

The relative proportions of lactobacilli and P. succinatutens increased significantly with the consumption of both products. Fiber-enriched yoghurt specifically supported the growth of B. animalis, C. mitsuokai, H. parainfluenza, P. distasonis, and R. faecis. Both products supported the increase of the prevalence of the species of starter origin (B. animalis, L. acidophilus) and butyrate-producing bacteria, and reduced the prevalence of E. coli. We also found a significant negative correlation between the proportions of B. animalis and E. coli (Spearman, r = -0.22, p = 0.002).

Keywords: human trial, gut microbiota, dietary fiber, bifidobacteria, synbiotics

For further information please contact: madis.jaagura@tftak.eu

The study was funded by SA Archimedes project “Kiudainete sobivuse hindamine pikendatud säilivusega funktsionaalsete piimatoodete valmistamiseks (2014-2020.4.02.19-0198).

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ANTIMICROBIAL ACTIVITY OF PROBIOTIC BACTERIA AGAINST PATHOGENIC MICROORGANISM Jolita Jagelaviciute, Dalia Cizeikiene

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, Kaunas, Lithuania

Probiotics are live microorganisms that provide a beneficial health impact on the host when its take in adequate amounts. Probiotics produce beneficial compounds such as antimicrobials, lactic acid, hydrogen peroxide, and a variety of bacteriocins and can be found in fermented foods. The antimicrobial effect of probiotics is particularly important for the industry because of the growing resistance of pathogenic microorganism to antibiotics.

The aim of this study was to evaluate antimicrobial activity of probiotic Bifidobacterium and Lactobacillus genera producing metabolites against pathogenic bacteria.

Antimicrobial activity was evaluated using the agar well diffusion assay method by measuring the inhibition zones diameter (mm) after cultivation on appropriate medium for 24 h. Pathogens such as Staphylococcus aureus, Staphylococcus hyicus, Staphylococcus chromogenes, Escherichia coli were used for antimicrobial activity evaluation.

Antimicrobial activities of probiotics were evaluated in this study both: the probiotics supernatants and their produced bacteriocins like inhibitory substances (BLIS). Lactobacillus spp. shown better inhibitory activities against pathogens comparing to strains belonging to Bifidobacterium genus. Lactobacillus paracasei subsp. paracasei DSM 20020, L. paracasei subsp. paracasei DSM 4905, L. gasseri DSM 20077 strains supernatants inhibited the growth of all 12 pathogens. BLIS of L. paracasei subsp. paracasei also suppress the growth of several pathogen, while L. gasseri DSM 20077 strain cells shown inhibitory activity against 7 of 12 pathogens. The results confirm that probiotic bacteria may be a good alternative for inhibiting pathogenic microorganism growth in host organism.

Keywords: probiotics, antimicrobial activity, Bifidobacterium spp., Lactobacillus spp.

For further information please contact: jolita.jagelaviciute@ktu.edu

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EFFECT OF HONEY AND YEAST STRAIN ON MEAD FERMENTATION AND COMPOSITION Miia Kaartinen1, Oskar Laaksonen1, Maaria Kortesniemi1

1 Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland

In the wake of small brewery and niche beverage trends, mead (honey wine) fermentation has also started to gain interest within the industry. Our aim was to study the effects of three different Finnish honeys and two Saccharomyces cerevisiae wine yeast strains (Lalvin V1116 and W15) on the fermentation and composition of mead. The honeys (buckwheat, lingonberry and multifloral) represented the most and the least liked honeys as evaluated by consumers in our previous study. The meads were fermented for 28 days. The polar and volatile metabolites of the honeys and the meads were analysed with 1H NMR metabolomics and HS-SPME–GC-MS, respectively.

The most efficient sugar-to-ethanol conversion was achieved with buckwheat honey and W15. Buckwheat honey mead was characterised by phenolic acids, phenol esters as well as ethyl esters that are generally associated with waxy, fruity and floral notes. The fermentation of buckwheat honey could promote its utilization, as consumers may not appreciate its flavour as such. The use of fructophilic strains and analysing the compositional changes during storage and maturation are of future interest.

Keywords: fermentation, honey, honey wine, mead, metabolomics

For further information please contact: mkkort@utu.fi

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CO-CULTURE PROCESS DEVELOPMENT USING INDIVIDUAL SUBSTRATES Anna Kattel1,2, Indrek Morell3, Valter Aro2,3, Ranno Nahku1, Petri-Jaan Lahtvee3, Isma Belouah3, Raivo Vilu1,2, Arvi Jõers3 1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia 2 Faculty of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 3 Institute of Technology, Tartu University, Nooruse 1, Tartu, Estonia

Next generation probiotics are beneficial microorganisms isolated from human gastrointestinal tract. In the gut, microbial species live in a consortium. Various metabolic cross-feedings between them have been described in the literature. However, it is not clear how much of a role metabolic cross feeding plays in consortium stability. It is plausible that specialization to the degradation of different compounds from the environment plays also important role in consortium composition formation. In the study, the feasibility to use unique substrate approach in the control of consortium composition was evaluated. Genomes of 25 human gut microbiota species were analysed to determine carbon sources that are consumed by only one species. Subsequently, three species (substrates) remained: Anaerostipes caccae (sorbitol), Bacteroides thetaiotaomicron (xylose), and Bacteroides vulgatus (galacturonic acid). Stable co-culture was achieved in experiments carried out in isothermal microcalorimeter and bioreactors. Interactions (acetate and lactate cross-feeding) between species were described using metagenomics and metabolomics analysis. Due to completely defined medium, it was possible to use metabolic modelling for quantitative analysis of metabolic cross feeding. It was demonstrated that unique substrates could be used to control consortium composition. This information will be used in the future to design stable co-cultures for industrial partners.

Keywords: human gut microbiota, co-culture, microcalorimetry, metabolic modelling

For further information please contact e-mail address of corresponding author.

The study was funded by SA Archimedes project FastMicro (2014-2020.4.02.17-0104).

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OPTIMISATION OF SAMPLE STORAGE AND DNA EXTRACTION FOR HUMAN GUT MICROBIOME STUDIES Jekaterina Kazantseva1, Esther Malv1, Anne Meikas1, Aili Kallastu1, Madis Jaagura1,2 Johana Koppel1

1 TFTAK, Department of Metagenomics, Akadeemia tee 15A, Tallinn, Estonia 2 TalTech, Department of Chemistry and Biotechnology, Akadeemia tee 15, Tallinn, Estonia

Recently, extensive progress is done for human microbiome studies. The link between the composition of gut microbes and a set of human diseases is clearly shown. The first step in the metagenomic analysis of gut microbiome is DNA extraction from faecal sample. Despite the following standardised and commonly accepted methods for library preparation and 16S sequencing, the procedures of samples handling, storage and DNA isolation have the strongest impact on the interpretation of the results that sometimes leading to errant conclusions. The most important issue to consider during microbiome study is to conserve the intact microbe composition at the time of sampling. Taking into account the timing between sample collection and its way to a lab, it is paramount to develop a clear pipeline for its handling.

In our work, we studied two different DNA isolation kits from Invitrogen and ZymoResearch, isolated gut bacterial DNA from cell pellet, supernatant and suspension material. We tested the effects of sample storage at different temperatures (room temperature, +4 °C, -20 °C) for up to a 3-week period, checked the consequences of repeated freezing-thawing cycles on obtained bacterial composition. All extracted DNA were subjected to 16S NGS by Illumina iSeq100 and analysed using BION bioinformatic platform.

As the result of our study, we received a clear understanding of critical factors important with respect to stable data acquisition that must be considered getting the standardised protocol to increase reliability and consistency for all human microbiome studies.

Keywords: human gut microbiome, DNA extraction, 16S NGS

For further information please contact e-mail: jekaterina@tftak.eu

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IMPACT OF SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS ON THE VOLATILE COMPOSITION OF FINNISH BLACK CURRANT Niina Kelanne1, Barbara Siegmund2, Baoru Yang1, Oskar Laaksonen1

1 Biochemistry, Faculty of Science and Engineering, University of Turku, Itäinen Pitkäkatu, Turku, Finland 2 Institute of Analytical Chemistry and Food Chemistry, Faculty of Technical Chemistry, Chemical and Process Engineering, Biotechnology, Graz Technical University, Stremayrgasse, Graz, Austria

Black currants are cultivated widely in Finland. They are the second most important cultivated berry with average annual yield of 2 million kg in Finland. Taste of black currant is sour, bitter, and astringent, which is not pleasant for some consumers. Same time, flavour of black currant is pleasant and tempting making product development important.

Wine fermentation is traditionally carried out with Saccharomyces cerevisiae yeast. Non-Saccharomyces yeasts or their sequential inoculation with S. cerevisiae decreases the alcohol content, increases the content of volatiles, such as esters and higher alcohols, and retains some volatile compounds. Aim of this study was investigate the impacts of different Saccharomyces and non-Saccharomyces wine yeasts on the volatile compounds of initial black currant.

Eight wines were prepared using wine yeasts were from Saccharomyces, Torulaspora, and Metschnikowia genera and Finnish black currants. Three of wines were prepared sequentially with Metschnikowia and S. cerevisiae yeast. The volatile contents of the wines were analyzed with the GC-MS and GC-O.

GC-MS revealed a clear difference in volatile contents between the wines fermented with different yeasts. S. bayanus and T. delbrueckii fermented wines were selected to GC-O detection frequency analysis. Results showed a slight difference in detected compounds in wines: S. bayanus resulted 16 compounds and T. delbrueckii 17 above 50% NIF, but all detected compounds were not the same ones. For example, methyl octanoate was detected more often from S. bayanus than T. delbrueckii wine, when octanoic acid was detected more often in T. delbrueckii than S. bayanus wine.

Keywords: black currant, GC-O, non-Saccharomyces yeast, wine yeast fermentation

For further information please contact: nimakel@utu.fi

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MICROBIOTA OF SPONTANEOUS SOURDOUGH FROM RYE AND OAT FLOUR

Dace Klava1, Anna Traksmaa2,3, Jalpa Batukbhai Ratiya1

1 Food Technology Department, Food Technology Faculty, Latvia University of Life Sciences and Technologies, Riga str.22, Jelgava, Latvia 2 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee, 5, Tallinn, 19086, Estonia 3 Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn, 12618, Estonia

Sourdough fermentation plays an important role in baking technology: improving aroma, texture, shelf life of bread, and bioavailability of nutrients. Traditional sourdough used in Baltic States is made from rye flour. Peeled rye flour (type 1370) is considered a more appropriate flour for formation of optimal microbiota in sourdough. However, oat can be another potential raw material of spontaneous sourdough due to high content of nutrients.

Microbiota of rye and oat flour is varied and includes molds, yeasts, bacteria (psychrotrophic, mesophilic, and thermophilic/thermoduric), lactic acid bacteria, rope-forming bacteria, bacterial pathogens, coliforms, and enterococci. Producers need to get deep theoretical and practical knowledge’s about microorganisms and fermentation process of spontaneous sourdough.

Preparation of sourdough in three stages for fermentation is one of the oldest methods that have developed on the basis of baker’s practice experience.

The temperature of first stage fermentation is 26 °C. Second stage of sourdough fermentation is carried out at higher temperature (32 °C), and final third stage of fermentation – at lower temperature (27 °C). It takes 30 to 50 hours for the preparation of sourdough.

The aim of the study was to analyse diversity of microbiota during rye and oat sourdough propagation.

Obtained data showed that microbiota of spontaneous rye sourdough is more various comparing with oat sourdough, that could be explained with different initial microbiota and physical and chemical properties of rye flour. The results of investigation the sourdough microbial ecosystem using 16S rDNA sequence analyses showed that oat sourdough microbiota is more various after propagation. 19 different strains of microorganisms were obtained, mostly dominant were Leuconostoc citreum and Weissella confusa.

Keywords: Sourdough, rye, oat, microbiota

For further information please contact: dace.klava@llu.lv

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APPLICATION OF ULTRASONICATION AND FERMENTATION WITH LACTOBACILLUS CASEI STRAIN ON THE SAFETY CHARACTERISTICS OF RICE, SOY, ALMOND, COCONUT, AND OAT DRINKS BY-PRODUCTS Dovile Klupsaite1, Elena Bartkiene1,2, Vadims Bartkevics3,4, Iveta Pugajeva3, Anastasija Borisova3, Egle Zokaityte2, Vita Lele1,2, Vytaute Sakiene1,2, Paulina Zavistanaviciute1,2, Daiva Zadeike5, Grazina Juodeikiene5 1 Institute of Animal Rearing Technologies, Faculty of Animal Science, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania 2 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania 3 Centre of Food Chemistry, Faculty of Chemistry, University of Latvia, Jelgavas iela 1, Riga, LV-1004, Latvia 4 Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, Riga, LV-1076, Latvia 5 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania

The by-products from the production of plant-based beverages still contain a large amount of nutritional and functional compounds that may be valuable for food, as well as animal feed industry. In order to promote efficient use of these by-products, the attention should be drawn to the safety characteristics of it. The effects of low frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain as physical and biotechnological treatments on improving safety characteristics of by-products from the processing of rice, soy, almond, coconut, and oat drinks were investigated. A higher ratio of L-(+)-lactic acid was produced during the fermentation of all by-products, comparing to D-(-)-lactic acid. Ultrasonication at 37 kHz, as well as fermentation effectively improved the microbiological safety of processed by-products. All by-products contained deoxynivalenol (DON), however mycotoxins concentrations were detected as low (< 48 μg/kg). Ultrasonication and fermentation reduced the concentration of DON (on average by 24%) only in soy by-products. After fermentation 15-acetyldeoxynivalenol was formed in all samples (< 12 μg/kg), except for soy by-product. In most of the cases, lower total concentrations of biogenic amines were observed in fermented by-products. When comparing untreated and fermented by-products, significant changes (p ≤ 0.05) were found in macroelements content. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and microelements, while fermentation affected most of the essential microelements. Consequently, while ultrasonication and fermentation can enhance the safety of by-products, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro- and macroelements.

Keywords: processing by-products, press cakes, biogenic amines, fermentation, ultrasonication

Acknowledgements: The authors gratefully acknowledge the COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, and the Ministry of Agriculture of Republic of Lithuania for the funding of this research [Project DISCOVERY, Grant No. TM-18-1].

For further information please contact: dovile.klupsaite@lsmu.lt

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MICROBIOME OF ROOT VEGETABLES – A SOURCE OF GLUTEN DEGRADING BACTERIA Viia Kõiv1, Kaarel Adamberg2,3, Signe Adamberg2, Ingrid Sumera3, Sergo Kasvandik1, Veljo Kisand1, and Tanel Tenson1

1 Institute of Technology, University of Tartu, Nooruse 1, Estonia 2 Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, Tallinn, Estonia 3 Center of Food and Fermentation Technologies, Akadeemia tee 15A,Tallinn, Estonia

Gluten is a cereal protein that is incompletely digested by human proteolytic enzymes, resulting in accumulation of immunogenic peptides in the gastrointestinal tract (GIT). Although both environmental and human bacteria have been shown modulate gluten hydrolysis, gluten intolerance is a growing concern. Here we hypothesize that together with food we acquire environmental bacteria that could impact our GIT with gluten degrading bacteria.

Using in vitro gastrointestinal simulation conditions: the stomach simulation (1h, pH 3, 37 °C) and the intestinal simulation (1h, bile salts 0.4%, 37 °C) we evaluate the capacity of endophytic bacteria inhabiting root vegetables, potato (Solanum tuberosum), carrot (Daucus sativus), beet (Beta vulgaris), and topinambur (Jerusalem artichoke) (Helianthus tuberosus), to resist conditions in stomach and degrade gluten. We discovered that bacteria belonging to families Enterobacteriaceae, Bacillaceae, and Clostridiaceae most effectively multiply in conditions similar to human gastrointestinal tract (anaerobiosis, 37 °C), while using host vegetable and gliadin as nutrients. Bacteria from vegetable root samples that did pass stomach and bile salts treatment retained the ability to degrade gluten epitopes, although with considerably decreased efficiency compared to bacteria from control samples. Four bacterial strains isolated from vegetable roots produced proteases with postproline cleaving activity, enabling neutralization of the toxic immunogenic regions in partially digested gluten proteins.

Keywords: microbiome, gluten, vegetables

For further information please contact: tanel.tenson@ut.ee

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TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTOCOCCUS LACTIS IN FERMENTED MILK MATRIX WITH RESPECT TO GAMMA-AMINO BUTYRIC ACID (GABA) PRODUCTION AMONG OTHER TRAITS Kristina Kondrotiene1, Justina Mileriene1, Vaida Andruleviciute2, Neringa Kasetiene1, Loreta Serniene1, Gerd Elisabeth Vegarud3, Tove Gulbrandsen Devold3, Dalia Sekmokiene1, Lina Lauciene1, Mindaugas Malakauskas1

1 Food Safety and Quality Department, Veterinary Faculty, Lithuanian University of Health Sciences, Tilzes st. 18, Kaunas, Lithuania 2 Department of Biochemistry, Medicine Academy, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania 3 Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway

The aim of this study was to evaluate technological and functional properties including gamma-amino butyric acid (GABA) production of locally sourced Lactoccocus lactis isolates and their applicability as single-strain starters for fermented milk production. As characterization of L. lactis strains isolated from raw and fermented milk is important for selection of starter culture strains for the production of functional or biofunctional dairy products, two L. lactis strains – LL16 isolated from raw milk and LL76 isolated from starter-free soured milk were selected as potential single-strain starters and evaluated for technological properties alone and in fermented milk matrix. Technological evaluation of the tested strains included antibacterial activity against Salmonella Typhimurium, Escherchia coli and other food spoilage and pathogenic strains, autolytic activity. Determination of D(-) and L(+) lactates, color, viscosity, sensory profile, changes of amino acids profile, LAB counts in milk matrix were also performed. Evaluation of GABA production revealed that only one of the tested strains – L. lactis LL16 was able to produce high amounts (0.372 ± 0.01 µmol/g) of this bioactive compound during milk fermentation. Technological and functional properties varied depending on the strain, but both L. lactis strains could be considered as a potential starters or co-starters in dairy industry.

Keywords: GABA, milk, Lactococcus lactis, biofunctional food

This research was funded by the European Regional Development Fund according to the supported activity ‘Research Projects Implemented by World class Researcher Groups‘ under Measure No. 01.2.2-LMT-K-718.

For further information please contact kristina.kondrotiene@lsmuni.lt

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INFLUENCE OF TECHNOLOGICAL PROCESS ON FATTY ACIDS IN COMMERCIAL STRAINED YOGHURT Lina Laučienė, Rūta Danilevičienė, Loreta Šernienė

Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Science, Tilzes st. 18, Kaunas, LT-47181, Lithuania

Strained yogurt (greek style) production is the fastest growing sector in the entire dairy industry due to the acceptable texture, organoleptic properties, and its nutritional value. This product very popular among consumers in Lithuania. Changes in raw milk fat are studied and written extensively, but the data on processing the milk into strained yogurt covering many technological steps under commercial settings is very limited.

Thus, the main aim of this study was to evaluate milk pasteurization, fermentation, and yogurt concentration impact on milk fatty acid profile during strained yogurt production in a milk processing plant. The effect of season and storage was evaluate additionally. The fatty acid analysis was performed by GC-MS.

This research showed that pasteurization (95±2 °C 5 min) of standardized milk didn’t affect significantly fatty acid content in milk fats. The higher quantities of C15:0, C18:2n6c, C21:0, and polyunsaturated fatty acids were observed only in summer milk inoculated with starter when compared to the end product. Meantime, the standardized and pasteurized milk and strained yogurt didn’t vary significantly in these fatty acids. Milk fermentation with a thermophilic starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), concentration by ultrafiltration and storage (25 d 5 °C) of the strained yogurt in the original package didn’t affect significantly fatty acid profile and content.

Significantly higher content of C8:1n9t, C18:0, unsaturated fatty acids, monounsaturated fatty acids and lower content of C16:0, C20:0, and saturated fatty acids were detected in most summer milk and yogurt samples. In addition, summer strained yogurt was a healthier option due to higher hypocholesterolemic/hypercholesterolemic ratio and lower atherogenicity and thrombogenicity indices.

The technological process had a minor effect on summer-processed milk fat and had no effect on winter-processed milk fat during strained yogurt production. The major factor affected the fatty acid composition in processing milk and strained yogurt was a season.

Keywords: fatty acids, strained yogurt, processing steps

For further information, please contact: lina.lauciene@lsmuni.lt

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FAT COMPOSITION OF PROBIOTIC YOGURT DURING PRODUCTION AND STORAGE IN DIFFERENT SEASONS Lina Laučienė, Loreta Šernienė, Rūta Danilevičienė

Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Science, Tilzes st. 18, Kaunas, LT-47181, Lithuania

It is well known that many factors (cow feeding ration composition, season, dairy farm management, cow breed, lactation period and etc.) can impact milk lipid composition. However, there is insufficient data on the influence of the technological process on probiotic yogurt fat composition during its production and storage in different seasons.

With the aim to evaluate fatty acid profile and content of processing milk fat, the samples were taken at the following technological steps: raw milk; low milk pasteurization (76 ± 2 °C, 30 s); high milk pasteurization (96 ± 2 °C, 5 min); milk inoculation with starter; yogurt; and yogurt at the end of shelf life.

GS-MS fatty acid analysis showed that during the entire technological process fatty acid concentration remained the same. The milk heat treatment in different regimes and fermentation (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium) did not have a significant impact on fatty acid composition. Meantime storage had some impact on fatty acid composition; an increase of C6:0 and C8:0 was found at the end of the bio-yogurt realization period compared to fresh yogurt (p < 0.05).

In the heat-treated samples, the significantly inter-seasonal differences were found for the following fatty acids: C11: 0, C14: 1, C16: 0, C18: 0, C18: 1n9c, C18: n6c, saturated, unsaturated, and monounsaturated fatty acids. Samples with starter were significantly different in C13:0, C14:0, C18:0, and monounsaturated fatty acids. The probiotic yogurt was lees affected by season; only C16:0, C18:3 n-3c varied significantly in different seasons.

This study showed that season had the greatest influence on fat composition. While the technological process had no significant effect, and the storage of probiotic yogurt affected only a few fatty acids.

Keywords: fatty acids, bio-yogurt, technology, storage, season

For further information, please contact: lina.lauciene@stud.lsmu.lt

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INFLUENCE OF SOURDOUGH LACTIC ACID BACTERIA AND CHEMICAL ACIDIFICATION ON ACRYLAMIDE FORMATION IN BREAD Vita Lele1*, Vadims Bartkevics2, Iveta Pugajeva2, Konrad Domig3, Elena Bartkiene1 1 Lithuanian University of Health Sciences, Tilzes str. 18, LT47181 Kaunas, Lithuania

2 University of Latvia,Centre of Food Chemistry, Kr. Valdemara iela 48, LV1013 Riga, Latvia

3 University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Wien, Austria

In this study, lactic acid bacteria (LAB) from spontaneous fermented rye flour were isolated, identified and characterized by their acidification rate, carbohydrate metabolism and grow. The main properties of the isolated strains were evaluated: acidification rate, carbohydrate metabolism and growth. The isolated and characterized LAB were used for production of rye sourdough, and the influence of sourdough on rye-wheat bread quality and safety parameters (L- (+)-lactic acid, acrylamide (AA) formation) was evaluated. Also, comparative experiment by using L- (+)-lactic acid (LA) for rye-wheat bread preparation was performed. L. plantarum, P. acidilactici and L. curvatus, demonstrated high acidic tolerance, good grown at 30–37 °C, and versatile carbohydrate metabolism. When the isolated LAB strains were used for rye flour fermentation, they showed obvious acidification rates while excreting proteolytic and amylolytic enzymes. Fermented rye flour delayed bread staling, and there was a significant influence of type of dough acidification (with L-(+)-LA or LAB) and the amount of acidification agent used on most of the analyzed RWB quality and safety parameters. L. plantarum sourdough (5% and 15% by mass) decreases the AA content in rye-wheat bread samples (p < 0.0001), in opposite to dough acidification with L- (+)-LA. Finally, the selected Lactic acid bacteria can be recommended for reduction of AA content and improving the quality and safety of rye-wheat bread.

Keywords: wheat bread, quality, Lactobacilli, acrylamide, fermentation

For further information please contact: coresponding author vita.lele@lsmuni.lt

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REVIEW ON LAST ATTEMPTS TO USE NATURAL PHOTOACTIVE COMPOUNDS FOR NONTHERMAL PHOTOSENSITIZATION-BASED MICROBIAL CONTROL OF FRESH PRODUCE Zivile Luksiene Vilnius university, Saulėtekio 10,10223, Vilnius, Lithuania

Health experts estimate that every year food-borne illnesses in USA cost 86 billion dollars. Obviously, existing antibacterial technologies for microbial control of foods are not enough effective.

Photosensitization is nonthermal treatment involving the interaction of the two non-toxic factors, photosensitizer and light, which in the presence of oxygen results in the destruction of the target microbe without leakage of harmful by-products in the environment.

Chlorophyllin (food additive E140) after excitation with light (405 nm) inactivated food pathogens, their spores and biofilms, yeasts/microfungi. Hypericin after light exposure (560 nm) inactived different microorganisms (B. cereus, L. monocytogenes, etc.). Curcumin being food additive (E100) also absorbs blue light (400–500 nm) and after photoactivion reduced the number of V. parahaemolyticus, L. monocytogenes, E. coli, S. typhimurium, S. aureus and fungal spores.

Obtained results indicate chlorophyllin-based photosensitization significantly (2–3 log CFU/g) reduces microbial load on fruits (strawberries, apricots, plums), vegetables (cauliflower, cucumber, lettuce, basil) and sprouts without thermal effects on food matrix. No reduction of nutritional value or main organoleptic properties of treated produce has been observed. Hypericin-based photosensitization was successfully applied for microbial control of fruits and vegetables (plums, apricots, cauliflower, etc.). A lot of data are published on effective usage of curcumin for decontamination of freshly-cut papaya, mango, date fruit, Fuji apple slices. No negative impact on nutritional value or visual quality of treated fresh produce has been observed.

Therefore, a photosensitization phenomenon might open a new avenue for the development of non-thermal, effective and ecologically friendly antimicrobial technology for preservation of fresh produce.

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IMPACT OF ENVIROMENTAL FACTORS ON THE DYNAMICS OF MICROBIOTA IN SOURDOUGHS Liis Lutter1,3, Helena Andreson1, Inga Sarand2, Ivi Jõudu1 1 Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia 2 Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia 3 BioCC OÜ, Riia 181A, 50411 Tartu, Estonia

The use of sourdough fermentation in bread making is one of the oldest biotechnological processes. Sourdough is a mixture of cereal flour and water that is fermented mainly by facultative and obligate heterofermentative lactic acid bacteria (LAB) and yeasts. The composition of sourdough microbiota and its stability is determined by several factors, such as raw material, environment and technological parameters.

The aim of this study was to evaluate the stability and composition of the microbial communities in the two industrial sourdoughs and their dependence from the environmental conditions. Wheat and rye sourdoughs were propagated at ambient temperature in the same Estonian bread manufacturer. Sourdough samples were collected throughout the year and physicochemical and microbiological parameters were determined. Additionally, the surface samples of the equipment and the air in the fermentation room were collected and microbiologically analysed.

Results revealed that the total number of bacteria, yeast and moulds in sourdoughs varied between 7.0–12.8 log cfu/g and 6.0–10.2 log cfu/g, respectively. Their concentration increased during spring and summer when the ambient temperature was higher. Microbiological analysis indicated that the rise of ambient temperature also accompanied an increase in the concentration of bacteria, moulds and yeasts in the room air. Molecular analysis revealed that the microbiota in sourdoughs was consistent throughout the year. Microbial diversity of wheat sourdough was higher than in rye sourdough.

In conclusion, the microbial communities of LAB and yeasts in the studied sourdoughs were stable throughout the year in spite of the ambient temperature fluctuations.

Keywords: microbiota of sourdoughs, environmental factors, back-slopping, fermentation

For further information please contact: liis.lutter@emu.ee

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OCCURRENCE OF POTENTIALLY PATHOGENIC BACTERIA IN BIOFILM ON BAKERY INDUSTRY EQUIPMENT Liis Lutter1,3, Aljona Kuzina1, Ivi Jõudu1, Inga Sarand2, Helena Andreson1 1 Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia 2 Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia 3 BioCC OÜ, Riia 181A, 50411 Tartu, Estonia

The role of biofilms in the development of microbial resistance within the food industry is highly important. Biofilms formed by spoilage and pathogenic bacteria are of special interest in the context of food hygiene since they may compromise food safety and cause economic damage for food industries. Identifying the microbial community of biofilm and studying microbe interactions within it can help to implement appropriative preventing measures.

The aim of this study was to perform a microbiological and molecular study of biofilms occurring on equipment of an Estonian bread manufacturer. Biofilm samples (n = 47) were collected throughout the year by sweeping 10 cm² area of inner surface of equipment using sterile cotton swabs. DNA extraction of bacterial isolates was carried out using a DNeasy PowerFood Microbial Kit (Qiagen, Germany) according to the manufacturer’s instructions. All DNA samples were analysed by PCR using Staphylococcus aureus, Bacillus subtilis, Bacillus cereus and Klebsiella pneumoniae specific primers. The amplified products were analysed via agarose gel electrophoresis.

Results revealed that 26% (n = 12) of the examined biofilm samples contained potentially pathogenic microbes. The highest number of positive samples was detected on the inner surface of the equipment which contacts with sourdoughs. Klebsiella pneumoniae was detected in eight samples and both Bacillus cereus and Bacillus subtilis were determined in four samples. Staphylococcus aureus was not presented in any of the biofilm samples.

In conclusion, pathogens in the biofilm on bakery industry equipment are able to form microbial communities and persist in the biofilm for a long time period.

Keywords: pathogenic bacteria, biofilm, food safety, bakery equipment

For further information please contact: helena.andreson@emu.ee

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VOLATILE PROFILE OF SEA BUCKTHORN (HIPPOPHAË RHAMNOIDES SUBSP. MONGOLICA) JUICE PROCESSED WITH MALOLACTIC FERMENTATION Niko Markkinen1, Oskar Laaksonen1, Baoru Yang1

1 Department of Biochemistry, Faculty of Science and Engineering, University of Turku, FI-20014 Turun yliopisto, Finland

Sea buckthorns (Hippophaë spp.) produce from yellow to red coloured berries with reported health benefits that associate consumption of sea buckthorn with improved health of mucous membranes, hepatoprotective effects and reduced risk of atherosclerosis. The berries have atypically high oil content, up to 2% of fresh weight, which contains a variety of bioactive compounds, namely carotenoids, tocopherols, phytosterols, and triacylglycerols with beneficial fatty acid content. However, the low sensory value of sea buckthorn due to high acidity and astringency limit its use in food products [1].

Earlier, we reduced acidity of sea buckthorn juice with malolactic fermentation using Lactobacillus plantarum [2]. Here, we investigated how volatile profile of sea buckthorn juice was altered by malolactic fermentation. Malolactic fermentation has been utilized for altering flavour profiles of wines while on the other hand L. plantarum is known to produce off-aromas in food products [3].

Utilizing SPME-GC-MS method, 94 volatiles were tentatively identified from fermented sea buckthorn juice. It was observed that increasing fermentation time from 36 to 72 hours had only little impact on malolactic conversion but increased loss of esters and terpenes. Microbial metabolic activity increased formation of volatile acids, ketones and alcohols while decreased content of fatty-acid derived aldehydes. Results show that optimizing strain selection and fermentation time are important if loss of esters and formation of volatile acids are to be limited.

[1] Bal et al. 2011. Food Res. Int. 44: 1718–27.

[2] Markkinen, N. et al. 2019. Food Chem. 286: 204–15.

[3] Brizuela, E. et al. 2019. Electron. J. Biotechn. 38: 10–18.

For further information please contact: nimark@utu.fi

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DEVELOPMENT OF CONSORTIA BIOPROCESSES FOR EFFICIENT PRODUCTION OF PROBIOTICS Ranno Nahku1, Valter Aro1,3, Anna Kattel1,2, Indrek Morell3, Petri-Jaan Lahtvee3, Isma Belouah3, Raivo Vilu1,2, Arvi Jõers3 1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia 2 Faculty of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 3 Institute of Technology, Tartu University, Nooruse 1, Tartu, Estonia

Industrial manufacturing of probiotics is commonly performed in single species cultures since it is significantly simpler. Consortium growth is more cost-effective, but less robust. Construction of stable consortia demands excellent metabolic knowledge of individual species. Here, we demonstrate the principles of stable consortia growth with an aim of industrial production. Common human gut microbes – B. thetaiotaomicron, A. muciniphila and F. prausnitzii – were cultivated in serial batch mode in mucin yeast extract medium with an aim to assess culture stability. Stability was estimated with 16S rRNA gene sequencing, metabolomics and comparison of microcalorimetric curves of consecutive days. The species formed stable consortium after five days till the end of experiment (7 days). The result was not affected when inoculation rate of individual species in consortium growth experiment was reduced 100-fold. All species were able to recover and reach similar frequency in population as in equal inoculation rate experiments. The stability was probably caused by unique main substrates for all species. The latter led us to validate if similar unique substrate approach could be used to design robust consortia for manufacturing. Genome analysis for 25 common human gut microbiota species was performed to determine the carbon sources that are utilised by only one species. As a result, three species remained: B. thetaiotaomicron, B. vulgatus and A. caccae. Chemically defined medium made it possible to use efficiently metabolic modelling. As a result, stable consortium was reached in microcalorimetry and bioreactor experiments and the role of every species in consortium described. The studies made it possible to better understand the principles of consortium growth. The information will be used to design robust consortia for industrial manufacturing for our clients.

Keywords: Human gut microbiota, consortia growth, microcalorimetry, metabolic modelling

For further information please contact e-mail address of corresponding author.

The study was funded by SA Archimedes project FastMicro (2014-2020.4.02.17-0104).

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HEAT-TREATMENT AS A MEASURE FOR MICROBIOLOGICAL QUALITY IMPROVEMENT OF WALNUTS AND PEANUTS Sigita Ramonaite and Kristina Kondrotiene

Department of Food Safety and Quality, Faculty of Veterinary Medicine, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT 47181, Kaunas, Lithuania

The aim of this research was to evaluate the influence of heat-treatment on the microbiological indexes of walnuts and peanuts. Two separate experiments were performed; each of them was replicated 3 times. Walnuts were blanched with 40, 60, 80 and 100 °C water for 1, 2 and 5 min. Peanuts were roasted at 100, 110 and 120 °C for 20, 40 and 60 min. The prepared samples were inoculated in disposable Petri dishes with the DG18 medium and held for 5 days at 25 °C temperature. After the incubation the amount of moulds was quantified. The experiment showed that the heat-treatment of ≥ 80 °C completely destroyed moulds in walnuts, the heat-treatment of 60 °C was effective for reducing of microorganisms, and the heat-treatment of 40 °C only slightly reduced their number (p < 0.05). The effect of blanching time on walnuts at selected temperatures was insignificant (p > 0.05). Both analysed factors were significant for roasted peanuts (p > 0.05). The number of moulds was reduced by 51.47% after roasting peanuts for 20 min at 100 °C. Despite the fact that roasting is an effective method to reduce the number of microorganisms, moulds were completely destroyed only in one sample, which was roasted at 120 °C for 60 min.

Keywords: moulds, walnuts, peanuts, heat-treatment

For further information please contact: kristina.kondrotiene@lsmuni.lt

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ACID WHEY SUITABILITY FOR LACTOBIONIC ACID PRODUCTION Inga Sarenkova1, Sara Saez Orviz2, Inga Ciprovica1, Manuel Rendueles2, Mario Diaz2

1 Faculty of Food Technology, Latvia University of Life Science and Technology, Rigas street 22, Jelgava, Latvia 2 Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, Av. Julian Claveria 8, Oviedo, Spain

Lactobionic acid can be obtained by organic substrates fermentation; whey is recommended as a cheap and suitable raw material for lactose oxidation. Mostly studies on lactobionic acid production have used sweet whey. The aim of this research was to study the suitability of acid whey as substrate in lactobionic acid production. Industrial sweet and acid whey was used for the current study. Substrates have been fermented with Pseudomonas taetrolens LMG 2336 at 30 °C on adjusted pH 6.5 with 350 rpm stirring in bioreactor. Substrates contained different proportions of sweet (SW) and acid (AW) whey (100% AW, 25% SW : 75% AW, 50% SW : 50% AW, 75% SW : 25% AW, 100% SW) to analyse the suitability of acid whey for lactobionic acid production. The concentration of lactobionic acid (LBA) and lactose (LAC) in the samples was determined by HPLC. Results show that with 100% acid whey substrate only 14.21% of lactose was converted to lactobionic acid, while 92.34% of lactose was converted in 100 % sweet whey. A 78.06% of lactose was converted into lactobionic acid in substrate with 75% SW : 25% AW, 48,60% in substrate with 50% SW : 50% AW and 26.68% in substrate with 25% SW : 75% AW, respectively. The results showed that lactobionic acid yield decreases by increasing the amount of acid whey in the substrate limiting the P. taetrolens growth. At least 50% of sweet whey is needed to reach a conversion around 50% of the lactose.

This research was funded by the project program “Strengthening Research Capacity in the Latvia University of Life Sciences and Technologies” project No Z23.

Keywords: lactobionic acid, lactose oxidation, Pseudomonas taetrolens

For further information please contact: inga.sarenkova@inbox.lv

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STRAIN SELECTION FOR SOURDOUGH STARTER DEVELOPMENT Petya Stefanova1, Elena Klimentova1, Mariana Petkova2, Velitchka Gotcheva1, Angel Angelov1 1 Department of Biotechnology, Technological Faculty, University of Food Тechnologies, 26 Maritza Blvd, Plovdiv, Bulgaria 2 Department of Microbiology and Environmental Biotechnology, Agricultural University , 12 Mendeleev Blvd., Plovdiv, Bulgaria

Selection of lactic acid bacteria for the development of sourdough starters is based upon various criteria ensuring their ability to grow and their fermentation performance in the dough matrix, as well as the ability to produce valuable biologically active compounds. Amylolytic activity is of key importance for the strain to survive and grow in the dough medium, where starch is the main carbon source. Proteolytic activity affects the dough structure, and acid formation ensures protection of the sourdough against contaminations, pleasant flavour, prolonged freshness and shelf life of the bakery products. In the present study, 57 strains of lactic acid bacteria isolated from naturally fermented sourdoughs were first subjected to screening for amylolytic activity, proteolytic activity, and antimicrobial activity. Based on the results, two Pediococcus strains and two Lactobacillus strains were selected for 24-h cultivation studies, in which acid formation was analysed by pH and total titratable acidity (TTA) measurement. The growth of the strains was also observed by cell counts determination. The 4 strains showed very similar pH decrease (3,88–4,02 in the end of the process) and growth performance (4,6–6,4x108 cfu/ml), but differences were observed in the TTA values, which at the end of the cultivation varied from 13,4 for strain Pediococcus parvulus E1 to 18,4 for Lactobacillus plantarum Q4. These results show good potential of the selected strains for the development of sourdough starters.

Keywords: lactic acid bacteria, strain selection, amylolytic activity, sourdough

For further information please contact e-mail address of corresponding author: petya@uft-bio.com

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FERMENTATION OF FABA BEAN MILK FOR THE DEVELOPMENT OF A NOVEL FUNCTIONAL YOGHURT Irina Stulova1, Marie Kriisa1, Ene Viiard1 1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia

Plant-based alternatives are a viable option for those who cannot to consume dairy-based products. Many products are based on soybeans. Faba beans is a possible alternative to soybeans having a relatively high protein content.

The objective of the present study was to evaluate the technological potential of starter cultures for the fermentation of faba-bean milk (FBM). Commercial starter cultures were grown in FBM and bacterial growth was studied using isothermal batch microcalorimeter TAMIV. Maximal specific growth rates and heat produced during different growth stages were determined by processing calorimetric curves. The sensory characteristics of fermented faba bean yogurts were evaluated by a trained panel of assessors using descriptive analysis for their sensory qualities including aroma, colour/appearance, flavour, texture, and overall acceptability. Gas chromatography coupled with mass spectrometry and olfactometry (GC-MS and GC-O) were applied to describe the production of aroma compounds.

As a result of this study, suitable starter cultures were selected for the fermentation of FBM. It was found that starter cultures can produce several undesired off-flavors and -aromas. The formation of desired texture relies on the starters ability to produce polysaccharides or on the addition of suitable thickening agents. Further studies are required to select suitable stabilizers for faba-bean yogurt.

Keywords: faba bean milk, microcalorimetry, starter cultures

For further information please contact: irina.stulova@tftak.eu

This study was supported by ERDF and Estonian Research Council via project RESTA16.

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COMPARISON OF NEXT-GENERATION SEQUENCING TECHNIQUES PROFILING OF MICROBIAL CONSORTIA OF WHEAT AND RYE SOURDOUGH Ingrid Sumeri, Esther Malv, Madis Jaagura Competence Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia

This study is related to development of novel bakery products, which in addition to nutritional value possess health promoting features. The general aim is to find out new technologically potential starter bacteria, from spontaneous sourdoughs, that have a good metabolic profile and can be used for making healthy bakery product.

We studied the microbial consortia of six spontaneous sourdoughs from rye and wheat flour.

Our aim was to identify the members from the established sourdoughs’ microbial consortia after two-week propagation comparing different next-generation sequencing platforms.

16S rRNA gene amplicon sequencing and whole genome metagenomic analysis were used comparatively for study of these low complexity consortia. Taxonomic profiling of amplicon sequences was done by BION meta software and consensus reads were aligned to the SILVA reference 16S rDNA database. Metagenomic Phylogenetic Analysis (MetaPhlAn) was used to analyse the data from whole genome sequencing.

The results revealed that there was significant difference in terms of species’ diversity and their abundance in the samples depending on analysis’ methods. It can be caused by different pipelines and databases used. However, based on these results, one approach cannot be strongly favoured over another. While profiling of microbial communities based on sequenced amplicons sometimes failed with identification of species, the problem of complete genome analysis was the lack of reference gene sequences in the respective databases.

Keywords: Sourdough’ microbial consortia, 16S rRNA gene sequencing, whole genome metagenomics

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SOURDOMICS (CA18101) SOURDOUGH BIOTECHNOLOGY NETWORK TOWARDS NOVEL, HEALTHIER AND SUSTAINABLE FOOD AND BIOPROCESSES Anna Traksmaa 1,2, João M. Rocha3,4, Cristina M. Rosell5, Andrea Hricová6

1 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology (TalTech), Ehitajate tee, 5, Tallinn, 19086, Estonia 2 Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn, 12618, Estonia 3 REQUIMTE—Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal 4 ICETA - Instituto de Ciências, Tecnologias e Agroambiente da Universidade do Porto, Praça Gomes Teixeira, Apartado 55142, 4051-401 Porto, Portugal 5 Institute of Agrochemistry and Food Technology, Calle Catedratico Agustin Escardino 7, 46980 Paterna, Valencia, Spain 6 Plant Science and Biodiversity Center, Slovak Academy of Science, Dúbravská cesta 9, 845 23 Bratislava 4, Slovak Republic

Sourdough bread stills widely manufactured at the farm level across Europe and worldwide and is highly appreciated by the consumers for its distinct flavour, unique texture and healthy attributes.

The project SOURDOMICS brings together a multidisciplinary group of scientists who for many decades have focused their attention on the technology of cereals and sourdough. The consortia include multi-stakeholders: agri-food, cosmetics, pharmaceutical, consultancy SME and/or LE, local farmers, consumers, etc. The areas of knowledge of the consortium encompasses microbiology, chemistry, technology, health, social sciences, management and entrepreneurship.

The main purpose of the project is to exploit the sourdough technology, from the sustainable production of cereals, through the exploitation of fermentation processes, to the valorisation of by-products in a perspective of circular economy.

SOURDOMICS consists in 2 intervention platforms, namely Cereal production and Sourdough technology. Specific aims were materialized and planned into 9 Working Groups (WGs).

The aim is to select autochthonous cereals with good baking, nutritional and healthy attributes, while promoting a sustainable agriculture and preserving genetic diversity and heritage of cereals; to develop new business opportunities to the local farmers through their engagement into food processing with shared small-scale breadmaking facilities, as well as through their integration in the industrial and trade chains. These features are in agreement with European agenda for food and environment.

The exploitation of sourdough fermentation technology comprises several objectives: (1) the production of healthy and tasty varieties of bread, thus making possible changes in consumers’ diets and market orientation; (2) design starter cultures with application in a wide range of agri-food industries; (3) the production of metabolites resorting to the sourdough microbiota; and (4) valorisation of by-products resulting from cereal crop and sourdough technologies.

Keywords: sourdough technology, microbiota, cereals, breadmaking

For further information please contact: anna@tftak.eu

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COMBINATION OF ANTIMICROBIAL STARTERS FOR CEREAL FERMENTATION: INFLUENCE ON PIGLET FECES MICROBIOTA AND MYCOTOXIN BIOTRANSFORMATION IN VIVO Laurynas Vadopalas1, Modestas Ruzauskas2,5, Vita Lele1,3, Vytaute Starkute1,3, Paulina Zavistanaviciute1,3, Egle Zokaityte3, Vadims Bartkevics4, Iveta Pugajeva4, Ingars Reinolds4, Sarunas Badaras1, Dovile Klupsaite1, Erika Mozuriene1,3, Agila Dauksiene1,5, Romas Gruzauskas6, Grazina Juodeikiene6, Elena Bartkiene1,3* 1 Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 2 Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 3 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 4 Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Str. 3, Riga, Latvia 5 Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 6 Department of Food Sciences and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, 50254, Kaunas, Lithuania

The aim of this study was to apply a microbial starter of the lactic acid bacteria (LAB) Lactobacillus uvarum, Lctobaccilus casei, Pediococcus acidilactici, and Pediococcus pentosaceus for cereal fermentation and to evaluate their influence on piglet feces microbiota and mycotoxin biotransformation. Fecal microbiota analysis showed an increased number of probiotic bacteria in the treated group, particularly Lactobacillus, when compared with the control group at the end of experiment. This finding indicates that fermented cereal can modify microbial profile change in the gut of pigs. Mycotoxin analysis showed that alternariol monomethyl ether (AME) and altenuene were found in 61-day-old control piglets’ feces and in fermented feed samples. However, AME was not found in treated piglets’ feces. Finally, cereal fermentation with the novel LAB combination is a promising means to modulate piglets’ microbiota, which is essential to improve nutrient absorption and health parameters. As well as, mycotoxin biotransformation paths depend on many factors, of which the microbiome composition in individual sections of the digestive tract is probably the most important. Other factors include absolute concentration of any given mycotoxin and its share in the mycotoxin profile within the intestinal content, exposure history, and dietary conditions, among others. Regulatory controls apply only to the parent compounds and thus do not include the many modified forms that are commonly present in cereal. Modified mycotoxins are a nascent problem in the scientific community, namely because no data are currently available on the toxicity and relations with other mycotoxins in vivo.

Keywords: fermentation, piglets, microbiota, mycotoxins

Acknowledgments: Author are thankful for COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses.

For further information please contact: elena.bartkiene@lsmuni.lt*

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PRODUCTION OF RICE BRAN-BASED NUTRACEUTICALS ENRICHED WITH LINGONBERRY PULP FLAVANOLS AND PROBIOTIC LACTIC ACID BACTERIA Ruta Vaitkeviciene1, Daiva Zadeike1,3*, Zydrune Gaizauskaite1, Elena Bartkiene2,3, Vita Lele2,3, Grazina Juodeikiene1,3, Ramute Mazdzieriene1, Valdas Jakstas3 1 Department of Food Science and Technology, Kaunas University of Technology, LT-50254 Kaunas, Lithuania 2 Department of Food Safety and Quality, Veterinary Academy of Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania 3 Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, LT-50162 Kaunas, Lithuania

The objective of this study was to develop a probiotic nutraceutical based on functionalised rice bran (RB) with added rich in phytochemicals lingonberry (Vaccinium vitis-idaea L.) pulp (LP). High power (850 kHz, 400 W) ultrasound (US) was used to structure the RB-LP matrix at optimal conditions for enhanced production of resistant starch (RS) and soluble dietary fibre (SDF). The viability and antimicrobial activity of probiotic Pediococcus acidilactici LUHS236 and Lactobacillus brevis LUHS173 strains in RB-LP matix was compared. Also, the stability of LAB cells during storage and under simulated in vitro digestion of nutraceutical stabilised with xanthan gum and sodium alginate was analysed. The sonication for 20 min at 40 °C reduced content phenolics in LP by 30.4%, but increased by 74.4% the SDF content in RB. Functionalised by ultrasonication RB substrate showed better fermentability and improved antimicrobial activity of the P. acidilactici and L. brevis. The addition of 10‒50% of the LP improved the growth-inhibitory activity of tested LAB strains against indicatory microorganisms. RB-LP samples with alginate and alginate-xanthan maintained on average 6.38 log CFU/g viable LAB cells after 7 weeks of storage at 4 °C. In the case of protection for the probiotic cells after exposure to the simulated gastrointestinal medium, samples stabilised with sodium alginate demonstrated a significant increase (p < 0.05) in cell survival remaining 4.15 log CFU/g viable cells in the product and 5.2 log CFU/g in the digestion medium.

Keywords Resistant starch, phytochemicals, probiotic bacteria, antimicrobial activity, stability

Acknowledgements: The part of this research was funded by the EUREKA Network Project E!13309 SUSFEETECH (Nr. 01.2.2-MITA-K-702-05-0001)

For further information please contact: ruta.vaitkeviciene@ktu.lt

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BRIDGING RESEARCH ON PROBIOTICS AND THEIR APPLICATIONS IN NON-DAIRY FOOD AND BEVERAGES Joanna Wozniak1, Ildar Nisamedtinov2 1 Lallemand Food Probiotics, Montreal Quebec Canada 2 Lallemand, VP R&D Coordination, Research & Development, Tallin, Estonia

Probiotics continue to be extensively researched with increasing amount of clinically documented data on their health benefits related to gut health, immune system stimulation, gut-brain axis, stress relief, and metabolic syndrome modulation, to name some topics of interest. Current trends in food consumption have created a demand to expand the usage of probiotics also in non-dairy foods and beverages. From the food industry point of view it is a growing global market, targeted by most big companies operating in the area. The big diversity of non-dairy foods, including plant protein based foods, and their production processes sets its challenges to application of probiotics in those products. Thus, studies on ensuring survival and activity of probiotic strains during the production and storage of probiotic foods has become the major area of interest in non-dairy probiotic foods development. The current presentation will discuss the application of probiotics in different novel non-dairy foods and the challenges related to development of such products.

Keywords: probiotics, research, health benefits, food

For further information please contact e-mail address of corresponding author.

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MICROBIOTA OF AIR OF CANNERIES OF BELARUS Zinaida Yegorova, Svetlana Kabarikha

Department of Physical and Chemical Methods of Product Certification, Faculty of Technology of Organic Substances, Belarusian State Technological University, Sverdlov str., 13a, Minsk, Belarus

The purpose of the work is to determine the quantitative composition of air microbiota in the main technological operations in the production of canned vegetables and fruits.

Studies were carried out at three canneries located in different regions of Belarus. The objects of research were the air of the following production sites: preparatory department (washing, peeling and inspection of vegetable raw materials), vegetable puree production site; aseptic filling and packaging section in glass packaging, blanching section and sterilization site. The sedimentation method was used. Two Petri dishes with nutrient agar and Saburo agar were used at each control point. The exposure time was 10 minutes. Petri dishes with nutrient agar were thermostated for 72 hours at a temperature of 30 ± 1 °С, with Saburo agar – 120 hours at a temperature of 24 ± 1 °С. The calculation of the number of microorganisms in 1 m3 of air was carried out according to the formula V.L. Omelyansky.

The research results showed that the average content of mesophilic aerobic bacteria in 1 m3 of air in industrial premises was several thousand CFU, mold – about a thousand CFU, yeast – several hundred CFU. The most polluted was the air of the vegetable puree production area, the least – the aseptic filling area. Among the molds isolated from the air, micromycetes of the genus Penicillium (about 40%) and Aspergillus (about 20%) prevailed, and the genus Saccharomyces dominated in yeast isolates.

The data obtained can be used by canneries to improve the existing system for monitoring the production environment and assess the effectiveness of their ventilation systems.

Keywords: microbiota, air, canneries

For further information please contact e-mail address of corresponding author – egorovaze@tut.by

SENSORY AND CONSUMER SCIENCE

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KEYNOTE: LAURA FORSMAN

CONSCIOUS CONSUMERS & THE FOOD REVOLUTION – CO-CREATING THE FUTURE FOOD SOLUTIONS TOGETHER Laura Forsman Functional Foods Forum, Faculty of Medicine, University of Turku, Finland

As the negative impact of the current food production and consumption on climate and ecological systems is now evident, there is a huge demand for new food products and services that enable conscious consuming, i.e. influencing the situation through one’s own sustainable food choices.

As humans still also want to eat tasty and socially rewarding foods, which traditionally have also been the most harmful to the environment, there is a growing need to develop new foods that “tick all the boxes” at once. Though easy to say, this is a difficult task to do and succeed in.

One of the solutions for the dilemma is co-creating new food solutions together with consumers. It has emerged as a good methodology in taking the end-users perspective of the different aspects of value truly into account in the process of designing and developing products, also in the context of food.

There are various ways to do co-creation within food development for achieving tasty and sustainable foods. The FoodiEX method, developed in a project by the Functional Foods Forum within University of Turku in Finland, uses the science of multi-sensory food perception and hands-on co-creation together with food influencers in turning insects, under-utilized wild plants and vegetable over lefts into delicious food products.

At the other end of the method spectrum is the Turku University’s Flavoria living lab. It is a multidisciplinary research platform in the context of a lunch restaurant with 1000 daily visitors, enabling consumer engagement also on a larger scale.

Keywords: co-creation, consumer behavior, food development, sustainability

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GENE EDITING VERSUS TRADITIONAL GENE MODIFICATION: LITHUANIAN PUBLIC ACCEPTANCE Loreta Basinskiene, Beata Seinauskiene2, Regina Virvilaite2

1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, Kaunas, Lithuania 2 School of Economics and Business, Kaunas University of Technology, Gedimino str. 50, Kaunas, Lithuania

Gene editing (GE) can differ markedly from the genetic modification (GM) technologies. Specifically, GE could be used to introduce changes to DNA intrinsic to the target species or cultivar, whereas traditional GM introduces foreign DNA from a different species (i.e., transgenic) or from another cultivar of the same species (i.e., cisgenic). Numerous recent scientific studies have described the potential benefits of GE with particular emphasis on enhancing the ability to feed the growing global population. However, public acceptance and genetically modified food valuation will play an important role in the adoption of GE technology in food production applications. Thus, we conducted a survey of Lithuanian consumers, farmers and producers to investigate their attitudes towards GM and GE products. 251 consumers, 50 farmers and 56 food producers participated in the survey. Although our results suggest that the respondents of all groups knew more about GM than about GE products, more importantly, respondents were more willing to consume GE than GM food, which may indicate an opportunity to reduce the flow of scepticism about agricultural biotechnology in the realm of consumer demand. The significant influences of familiarity with GE and GM technologies and perspectives on their safety and potential environmental benefits suggest that efforts to increase consumer biotechnology knowledge may increase the subsequent consumer acceptance of GE and similar biotechnology innovations.

Keywords: gene editing, gene modification, acceptance, public survey

For further information, please contact: loreta.basinskiene@ktu.lt

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CONSUMER PERCEPTION OF ALLERGEN LABELLING IN RESTAURANTS MENUS Jekaterina Bujaka1, Rita Riekstina-Dolge1

1 Department of Nutrition, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas iela 22, Jelgava, Latvia

Food allergies and intolerances as a growing trend in the world call for improvements in food labelling. According to Regulation (EU) No 1169/2011 of the European Parliament and the Council, on the provision of food information to the consumer, one of the mandatory information to be provided to the consumer is allergen labels. The main condition is that allergen labels should be easy to understand. The goal of this paper was to estimate how allergen claims are perceived in restaurant menus by the consumers.

There were four types of menus created in which allergen claim types were different. These menus and the task sheets were distributed to the participants of the experiment. The task was to evaluate the menus in general (open questions) and by three criteria (5-point system). The results were processed with MS Excel (descriptive statistics and ANOVA).

The results have shown that the menu, where the allergen claims were in the form of text, was rated the highest with a score of 13.0 ± 2.1 out of 15.0. Attendees of the experiment left positive answers to the open questions such as - “visually appealing” (mentioned 30 times), “it is easier to find food for people with allergies” (mentioned 40 times). Factors such as gender, education and age had no significant effect on the menu ratings.

Keywords: allergen labels, perception, restaurant menus

For further information please contact: jekaterina.bujaka@llu.lv

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OPTIMIZING THE LAST-MILE FOOD DELIVERY Paweł Gora1 1 Faculty of Mathematics, Informatics and Mechanics, University of Warsaw

We present the results of our research on optimizing the last-mile food delivery and estimating the environmental impact of such delivery, which was carried out within the EIT Food project “GLAD – Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs”. For the purpose of estimating the environmental impact, we developed a model of emissions, which takes as an input locations of vehicles, pickup points and drop off points, as well as traffic information (e.g., travel times acquired from Google Maps API) and estimates the emissions of 4 types of gases (CO2, NOX, VOC, PM) or energy consumption (in case of electric vehicles) for different types of vehicles. The model was later implemented in a software written in Java. W also developed and tested algorithms (e.g., based on evolutionary annealing and DBSCAN) which for a given set of orders (with weights and volumes of products and time windows and drop off points of delivery), warehouses (with information about their locations and available products) and vehicles computes the set of routes assigned to all vehicles and orders of visiting pick up and drop off points which optimize a defined objective function (e.g., the total travelled distance or the total emission computed using our simulator). In order to ensure a high efficiency, we developed the software in C++. In addition to classical algorithms, we also developed and tested quantum algorithms, which also gave good results.

Keywords: last-mile delivery, delivery optimization

For further information please contact e-mail address of corresponding author.

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THE CHANGE OF SENSORY PROPERTIES DURING MEAT WET MATURATION Ilze Gramatina, Raitis Krasnobajs

Department of Food Technology, Faculty of Food Technology, Latvia University of Life Science and Technologies, Riga street 22, Jelgava, LV-3004, Latvia

Maturation is fresh meat aging under controlled temperature conditions specified period of time, thus improving its sensory and structural properties. During the maturation process, properties of meat have changed, depending on the temperature, the time and the maturation method. The wet maturation process is characterized by higher product yield and lower microbiological contamination. In this case important difference is packaging of meat. Sensory properties of aged meat could be differ from fresh, unaged meat.

The aim of this research was to evaluate the sensory properties of the wet aged cooked meat and to compare it with the quality of unaged cooked meat.

Longest lumbar muscle (Musculus longissimus lumborum) of pork, beef and lamb were used in the current research. Meat was aged in the following condition: vacuum packed in polyethylene and stored at 2 ± 1 °C for 35 days. After maturation process meat was wrapped in aluminium foil and placed in the oven, where it was heat treated at 180 ± 10 °C for 110 ± 10 min. For sensory evaluation the emotional methods 9-point hedonic scale was used. With hedonic scale were determined degree of overall liking of cooked meat samples, as well appearance, taste + odor, consistency, aroma and colour. Sensory properties were determined at the end of maturation, comparing with unaged heat-treated meat.

Results of sensory evaluation showed that pork and beef maturation has raised meat overall liking. Consumers prefer pork and beef compared to the lamb. However, no significant differences were found among the sensory properties of fresh cooked and matured cooked meat.

Keywords: Lamb, beef, pork, ageing, sensory properties

For further information please contact: ilze.gramatina@llu.lv

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EFFECT OF PLANT EXTRACTS AND BERRY PRESS CAKES ON STABILITY AND CONSUMER ACCEPTANCE OF FROZEN FISH MASS OF BALTIC HERRING (CLUPEA HARENGUS MEMBRAS) Tanja Kakko1, Annelie Damerau1, Ye Tian1, Saska Tuomasjukka1, Anu Hopia2, Mari Sandell2,3, Baoru Yang1

1 Department of Biochemistry, Faculty of Science and Engineering, University of Turku, Itäinen Pitkäkatu, Turku, Finland 2 Functional Foods Forum, Faculty of Medicine, University of Turku, Itäinen Pitkäkatu, Turku, Finland 3 Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Latokartanonkaari, Helsinki, Finland

Oxidation is the major cause of quality deterioration for fatty fish, such as Baltic herring (Clupea harengus membras) (BH). Despite its commercial importance and beneficial nutritional aspects, only a small portion of BH caught in Finland is used as food, while the majority is used for production of feed. One possible way of improving the utilization of especially small-sized BH as food, is turning it into a consistent and boneless mass. However, due to the high content of polyunsaturated fatty acids and increased surface area exposed to oxygen during mincing, fish mass made of BH is highly prone to lipid oxidation.

The aim of this study was to investigate whether addition of sea buckthorn (Hippophaë rhamnoides) press cake, lingonberry (Vaccinium vitis-idaea L.) press cake or a plant-derived CO2 extract into BH fish mass reduces the extent of lipid oxidation during 10 months of frozen storage, and to determine the impact of these additions on consumer acceptance in a fish product. Our results on peroxide value, formation of volatile oxidation products and loss of polyunsaturated fatty acids showed that the tested natural additions decreased oxidation to a greater or similar extent as conventional antioxidants. However, the consumer study indicated need for further research to reach both optimal antioxidative efficacy and sensory properties.

Keywords: Baltic herring, frozen storage, lipid oxidation, antioxidants

For further information please contact: tatese@utu.fi

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PLANT BASED MILK ALTERNATIVES – WHAT MAKES THEM “MILKY” Helen Kalde1,2, Sirli Rosenvald1, Julia Rosend1,3, Aleksei Kaleda1

1 Department of Product Development and Sensorics, TFTAK, Akadeemia tee 15A, Tallinn, Estonia 2 School of Business and Governance, Tallinn University of Technology, Ehitajate tee, Tallinn, Estonia 3 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Akadeemia tee 15, Tallinn, Estonia

Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Therefore, the understanding of the current market situation of plant-based milk alternatives drinks as well as the potential of different raw materials for developing different dairy products is of high interest.

The aim of the study to characterize different plant-based milk alternatives as consumer products as well as open the possible potential as raw materials for development of more complex dairy alternatives.

Market overview of plant-based milk alternatives in Estonia is presented. All the samples were gathered from local stores (n = 115) among which almond and oat drinks had the widest selection. Sensory profiling was carried out by using Rate-All-That-Apply (RATA) method by using trained panel (n = 10) Oat drinks were distinguished by high grainy notes and elevated bitterness and aftertaste intensity. Drinks originated from nuts group together and are characterized with nutty but also roasty and soapy notes. They also tend to be sweeter and saltier. Soya drinks are leguminous with high bitterness and astringency. From texture point of view nuts bring more oiliness, lumpiness and heterogeneity. Aroma analysis (GC-MS/O) was carried out to determine the key differences between the products and understand the compounds that play the most important role in sensory perception of different plant-based milk alternatives. Overview is presented on the main differences between and inside the groups based on the raw materials. Also, nutritional profiles of the gathered samples are presented.

Keywords: milk alternatives, plant-based, sensory, GC-MS, RATA

For further information please contact e-mail address of corresponding author.

This study was supported by Estonian Rural Development Plan (ERDP) for 2014–2020 and the European Agricultural Fund for Rural Development (EAFRD) conducted as a part of the project of the Innovation Cluster for Plant Proteins.

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SENSORY ACCEPTABILITY OF POTATO AND VEGETABLE SNACKS Ilze Kalnina, Evita Straumite

Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas iela 22, Jelgava, Latvia

Consumers are getting more concerned regarding healthy eating habits which impacts food choices and motivation for daily diet not only in regular meals like breakfast, lunch and dinner but also in snacking between meals. Due to change of consumers understanding and interest of healthy food and healthy eating habits, manufacturers of food products are slowly being forces to update, transform or even develop new food products with balanced nutrients and healthy characteristics according to new preferences of society. The aim of this research was to compare consumer perception of potato and vegetable snacks by using CATA (Check-All-That-Apply) and 7-point Hedonic scale methods. Four consumer studies (n = 105) with 20–30 participants in each study were carried out. In each study were 4–6 potato and vegetable snacks samples evaluated – where 3 samples were purchased in local stores and 3 samples developed in freeze drying camera. For CATA method was developed vocabulary of 30 potato and vegetable snacks sensory properties. 7-point Hedonic scale were used to analyse overall liking of salty snacks. From results of sensory evaluation can conclude that perfect salty potato and vegetable snacks are crispy, with a pronounced taste and colour and should not be greasy. For consumers more liked were freeze-dried carrot and tomato snacks and usual potato chips, participants evaluated these snacks as crunchy and with intensive flavour.

Keywords: salty snacks, CATA (Check-All-That-Apply), sensory, acceptance

For further information please contact: kalnina_ilze@yahoo.com

62

EVEN FOOD ON THE BATTLEFIELD NEEDS TO BE ARMED! MARKET OVERVIEW OF LONG SHELF-LIFE BREADS Kärt Leppik1, Anna Traksmaa1,2, Rain Kuldjärv1

1 Product Development and Sensorics, Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, Estonia 2 Division of Food Technology, Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology (TalTech), Ehitajate tee 5, 19086, Tallinn, Estonia

Meals ready-to-eat (MREs) are high nutritional value products with long shelf-life. These products are the main foods used in the military but also in camping and emergency packages. The first canned military foods were produced in the end of 19th century. Since then, more ongoing development has been done to make battlefield and emergency foods tastier and comfortable to consume. The development of MREs has evolved from canned foods to high quality products in lightweight packages.

The aim of this study was to characterize different packaged soft texture MRE breads from different countries based on sensory, moisture content, water activity, texture profile, pH and gas chromatography-mass spectrometry (GC-MS) analysis. The composition and nutritional value of the products were recorded in order to compare and understand the results of analysis.

The shelf-life of the analysed canned and pouched MRE breads were mostly 3 years. MRE breads are more acidic, bitter and floury compared to the classical breads and with distinctive baking soda notes in the taste. This is due to added preservatives that help to maintain the shelf-life. The acidity was also confirmed with GC-MS analysis. In addition, MRE breads have a lower moisture content and water activity than classical breads due to added humectants. Texture profile analysis showed that MRE breads vary from soft and springy to hard and rubbery texture.

The results of this study can be used to develop new military and emergency breads with better quality which could be validated with accelerated shelf-life testing.

Keywords: meals ready-to-eat, long shelf-life, combat rations

For further information please contact: kart@tftak.eu

This research was supported by Estonian Agricultural Registers, and Information Board project 616219790092.

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SUSTAINABLE AND HEALTHIER BREAKFAST CEREALS: A CASE WITH PROCESSED BREWING SPENT GRAINS (BSG) Lisa-Maria Obberauter1, Gonzalo Garrido Banuelos1, Lillie Cavonius2, Mira Thorvaldsson3, Tova Eurén Magnusson3, Carlo Giuseppe Rizzello4, Rossana Coda5,6, Annika Krona3, Mihaela Mihnea1

1 Bioeconomy and Health Division, Department of Material and surface design, Unit Perception, RISE, Sweden 2 Bioeconomy and Health Division, Department of Agriculture and Food, Unit Process, Hygiene and Safety, RISE, Sweden 3 Bioeconomy and Health Division, Department of Agriculture and Food, Unit Product design, RISE, Sweden 4 Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy 5 Department of Food and Nutrition Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014 University of Helsinki, Helsinki, Finland 6 Helsinki Institute of Sustainability Science (HELSUS), Finland

Brewing Spent grain (BSG) is a collective term that includes barley grain husks and adjuncts obtained as solid residue during brewing. Currently, it accounts for more than 85% of the waste generated by breweries. Several studies have been conducted previously where BSG has been used as an ingredient in products such as bread, cakes and muffins. However, the success of these are limited as BSG was found to have a significant in the sensory profile of the products with an impact on the consumer acceptance. In this study, BSG are bio- processed in different ways to increase functional properties.

Different bio-processed BSG were used to develop new types of cereals. The relation between the sensory characteristics and the BSG microstructure was also considered. Using consecutive focus groups with consumers, successful prototypes with promising sensory and functional properties were developed.

Keywords: brewing spent grain, microstructure, sensory analysis

64

NUTRITION LABEL ASSESSMENT OF PREPACKED FOODS IN LATVIA Inese Siksna1, Linda Laurena1, Ilva Lazda1

1 Department of Risk Assessment and Epidemiology, Institute of Food Safety, Animal health and Environment “BIOR”, Lejupes str. 3, Riga, Latvia

Implementation of the Regulation (EU) No 1169/2011 made the composition and nutritional value of the prepacked food more visible to the consumer, allowing to make informed choices when buying food. The aim of this study was to compare accuracy between nutrition value determined by laboratory analysis, with those declared on the labels of prepacked foods.

Nutrition information of 160 prepacked foods produced in Latvia were analyzed between April-December 2018. Foods from 8 different food groups were included. Questionnaire were sent to food producers to get information on methods used for obtaining labelling information.

Most of the inaccuracies were found in fat values – 7% showed fat values that were higher and 8% lower than stated on label. More often inaccurate fat values were found on meat and fish products. 25% of analyzed products had nutrition or health claim on label. Products with claims are mostly analytically correct although interpretation, wording or representation of claim did not always meet the criteria and sometimes tend to mislead the consumer. Food producers that are longer in the market and those who are members of professional associations tend to have more precise food label than those who are not.

The adherence of the labels to the analytical results is relatively high. There is no statistically significant evidence to state which source of information for nutrition label is more accurate over others but producers involvement in professional associations and laboratory analysis of food or nutrient are statistically significant factor for correct labels.

Keywords: Nutrition labeling, Prepacked food, Food labeling, Nutrition claims

For further information please contact: inese.siksna@bior.lv

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MEAT SNACKS QUALITY EVALUATION Sintija Strode1, Evita Straumite1, Martins Sabovics1, Aivis Sejans2 1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Rigas street 22, LV-3008, Latvia 2 Ltd Nakotne, “Grivas”, Nakotne, Gludas parish, Jelgavas district, LV-3040, Latvia

Dried meat is one of the most popular meat snacks in the world, in some countries these snacks are delicacy. Meat snacks are made by different processing methods, the most important process is drying. The aim of this research was to evaluate dried meat snacks quality. During this research, the following 4 dried meat samples were used: a brand-new product (sample E1), which has not been available in the market yet, and products already existing in the market (samples M1, M2, and M3). All dried meat snacks were analysed for structure (Zhu et al., 2018), microstructure (LEICA DM3000 LED light microscope), moisture content (ISO 18787:2017) and water activity. For the sensory properties evaluation (appearance, aroma, taste, chewiness, aftertaste) of dried meat snacks there was used 5-point Hedonic scale (ISO 4121:2003). There was significant difference (p > 0.05) in the dried meat snacks samples sensory properties liking determined. The sensory evaluation data indicates that the sample M1 was with the gummy structure and was difficult to chew. This was confirmed by the results of the structural analysis, which shows that for this sample should use the highest force to cut –27.91 ± 2.16 N·mm-1. However, the sample M3 was very soft and easier to cut – 21.50 ± 1.51 N·mm-1. Sample E1 was with highest moisture content – 38.79 ± 0.57% and water activity – 0.822 ± 0.005.

Keywords: dried meat, meat snacks, structure, water activity, sensory properties

Acknowledgement: This research is funded by the European Regional Development Fund (ERDF) project, "LATVIAN FOOD COMPETENCE CENTER" Project No. 1.2.1.1/18/A/002 Name of the research project: No 14 “Meat Processing Company Future product diversification and development” MEAT PROCESSING COMPANY FUTURE implements the project in effective cooperation with Latvia University of Life Sciences and Technologies.

For further information please contact: Sintija.strode1996@gmail.com or sintijas96@inbox.lv

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THE EFFECT OF INACTIVE YEAST PRODUCTS AND PARTICLE SIZE ON THE SENSORY PROFILE OF MEAT ALTERNATIVE FROM EXTRUDED OAT AND PEA PROTEIN Mari-Liis Tammik1, Samantha Joosten2, Sirli Rosenvald1

1 Product Development and Sensorics, Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618, Tallinn, Estonia 2 Food Technology and Product Development, HAS University of Applied Science, Onderwijsboulevard 221, 5223 DE´s Hertogenbosch, The Netherlands

Rapid growth of plant-based meat products is occurring in both retail and food service sectors. Yet, meat alternatives currently available on the market often have poor nutritional profile and are mostly produced from soy protein and wheat gluten, which are also common allergens.

Recently, oat and pea protein concentrates have reached commercialization, thus suitability of these raw materials for meat alternatives was studied. Proteins from cereals and legumes provide the necessary consistency and fibrous-like texture when extruded but have distinctive off-flavours and aromas. Inactive yeast products are widely used in the food industry, as they contain peptides, free amino acids, nucleic acid and other compounds, which help to improve taste and give the end-product different flavours like meatiness and roastiness. In this study, different commercial inactive yeast products were tested to improve sensory properties of meat alternative made from oat and pea protein.

Another important result of the study was that the particle size of extruded material plays an important role on the overall acceptance of the end-product. The effect of particle size was evaluated with trained panel (n=10) and the results indicated that graininess and bitterness was more pronounced when the particle size was smaller. Consequently, mechanical treatment of extruded materials is an important aspect to consider during product development.

The study demonstrated that the addition of inactive yeast products into the final recipe had a positive effect on sensory profile of meat alternative and that the particle size of extruded material plays an important role on the overall sensory profile.

Keywords: plant-based, meat alternatives, yeast extract, extrusion, product development

For further information please contact: mariliis.tammik@tftak.eu

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OVERVIEW: PLANT-BASED ALTERNATIVES FROM NICHE TO MAINSTREAM Helen Vaikma 1, Sirli Rosenvald, PhD2, René Arvola, PhD3

1 Researcher, Center of Food and Fermentation Technologies, Akadeemia tee, Tallinn, Estonia / PhD student, Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee, Tallinn, Estonia 2 Head of Sensory and Flavour Science, Center of Food and Fermentation Technologies, Akadeemia tee, Tallinn, Estonia 3 Lecturer, Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee, Tallinn, Estonia

Interest in plant-based substitute products is continuously growing. Increasing demand for these alternative products is caused by various motives; mainly for health, environmental and ethical reasons. However, many consumers are still sceptical and have negative attitudes towards plant-based alternatives. It is often caused by the idea of a substitute ‘fake’ product or by preconceptions about the product’s properties. Plant-based alternatives are seen as part of niche market, which does not help with introducing these products to a wider group of consumers.

Although the range of alternative products on the shelves is constantly expanding, the availability of these products is still an issue. There is no consistent location for plant-based alternatives in the stores. They can be grouped with conventional products or with other plant-based products. Lack of consistency reduces visibility of these alternatives. In addition, consumers often feel that they do not have enough knowledge about the applications of alternative products, which can be improved by better communication. Packaging choice is another challenge as it should be convenient for the consumer, but at the same time not to be deceptive with its similar design to the conventional product.

Discussion about plant-based alternatives absorbing into the mainstream market is an intriguing topic. The aim of this presentation is to give an overview of different aspects of marketing plant-based alternative products based on literature. Discussion will be focused more on marketing decisions, e.g. packaging choices and product’s placement in stores.

Keywords: plant-based, alternatives, consumers, marketing

For further information please contact e-mail address of corresponding author.

68

THE USE OF INTERNATIONAL STANDARDS IN THE FIELD OF SENSORY ANALYSIS IN THE TRAINING OF STUDENTS AND EMPLOYEES OF FOOD ENTERPRISES Zinaida Yegorova, Elena Zelenkova

Department of Physical and Chemical Methods of Product Certification, Faculty of Technology of Organic Substances, Belarusian State Technological University, Sverdlov str., 13a, Minsk, Belarus

The purpose of the work is a comparative analysis of the sensory sensitivity of fourth-year students of the specialty “Physicochemical Methods and Instruments of Product Quality Control”, specialization “Certification of Food Products” and employees of food enterprises (specialists of production laboratories and technologists).

We analyzed the results of determining the sensory sensitivity of two groups of students (total 50 people) studying the discipline “Sensory control of food quality” and 14 groups of specialists of food enterprises (total 140 people) during 2018 and 2019. Sensory sensitivity was determined according to ISO 8586, ISO 5496, ISO 3972. Classes were held in the training laboratory of the Department of Physical and Chemical Methods of Product Certification.

The results of the comparative analysis showed that all participants correctly distinguish colors. Distinction of color shades caused difficulties only for students (about 10%). 10% of students and 20% of employees of food enterprises successfully passed tests for recognizing sensitivity to basic tastes (100% correct answers). The most difficult tests were checking the sensitivity to odors and texture. None of the students could correctly recognize all the smells, among the employees of food enterprises only 1 person had this ability. Comparison of the results of testing the sensitivity to texture showed almost equal abilities in both categories of participants.

A generalization of the data indicated that about 25% of students and 40% of workers in food enterprises possess the necessary sensory sensitivity.

Keywords: sensory analysis, students, food workers

For further information please contact e-mail address of corresponding author – egorovaze@tut.by

69

CONSUMERS’ ACCEPTANCE OF LOW-SUGAR YOGHURT IN LATVIA Jelena Zagorska1, Inga Ciprovica1 1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas iela 22, Jelgava, Latvia

Yoghurt provides essential nutrients, but it has significantly higher sugar concentration than is recommended by the dietary guidelines in Latvia. Sweetness of yoghurt is dilemma to producers and nutritionists. The main task for producers is to find compromise and to offer low-sugar yoghurt with traditional taste. One of the solutions is to hydrolyse lactose by β-galactosidase, promoting increased sweetness in yoghurt through occurrence of natural sugars. The aim of the study was to evaluate overall liking of low-sugar yoghurt by children.

Milk with 2% of fat and 4.6% of lactose (SC Tukuma piens), FD-DVS starter YC-X11 (Chr.Hansen, Denmark), commercial β-galactosidases: NOLATM Fit 5500, Ha-Lactase (Chr.Hansen, Denmark), GODO-YNL2 (Danisco, Denmark) were used in the study. Milk was pasteurized at 95 ± 1 °C for 5 min, cooled down till 43 ± 1 °C and different enzymes were added at the same concentration (0.5 g L-1). After one hour of hydrolysis, starter was added (0.02%) and samples were fermented until pH 4.6 ± 0.1, further samples were gently mixed and cooled down till 6 ± 1 °C. Control sample was prepared by the same technology without β-galactosidase addition. 5% of sugar was added to yoghurts and sensory evaluation was performed by children (n = 45; age 5–14 years) at kindergarten and at school (Jelgava, Latvia). Lactose and monosaccharides concentration was detected by HLPC (Shimadzu LC20 Prominence, Japan).

Results showed that low-sugar yoghurt has gained children acceptance as sweet enough. Significantly higher (p < 0.05) concentration of glucose was determined in yoghurt with Nola™Fit 5500, which reflected in a higher overall sweetness of the product.

Keywords: yoghurt, β-galactosidase, sucrose, sweetness

For further information please contact: jelena.zagorska@llu.lv

INNOVATIVE PLANT-BASED FOODS AND TECHNOLOGIES

71

PH EFFECT ON MEAT ANALOGUE EXTRUSION Karel Talvistu1, Aleksei Kaleda1 1 Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn, Estonia

Meat analogues try to mimic certain qualities and characteristics of meat. In this study we investigated the effect pH had on meat analogue extrusion by producing samples with and without added baking soda. We recorded certain extrusion parameters and measured water holding capacity (WHC), pH, and colour of extrudates, and conducted texture profile analysis.

The study was conducted on a twin-screw extruder Brabender KETSE 20/40. Two mixtures of plant proteins were made. Protein mix (A) consisted of 37% pea protein isolate, 28% oat protein concentrate, 24% organic pea protein concentrate, and 11% organic faba bean protein concentrate. Mixture (B) was the same as the mixture (A) but additionally contained 0.5% sodium bicarbonate to increase the pH of the mixture. Screws that were used had 800 mm active length and were divided into a feed section, a compression section, and a most intensive melting section. An exit die of 2 mm diameter was used.

The effect of pH was measurable. While both extrusion and soda increased the pH of extrudates, extrusion with soda increased pH more. The addition of baking soda increased WHC, however, extrusion itself had a stronger effect. On the other hand, increase of pH also increased sample hardness possibly due to stronger protein aggregation and cross-linking, which reduced puffing and produced a more compact structure. The effect of pH on the color of extrudates was small and depended on the extrusion conditions.

Keywords: extrusion, pH, texture profile analysis, meat analogues, plant proteins

For further information please contact karel.talvistu@tftak.eu

This study was supported by Estonian Rural Development Plan (ERDP) for 2014–2020 and the European Agricultural Fund for Rural Development (EAFRD) conducted as a part of the project of the Innovation Cluster for Plant Proteins; and by ERDF and Estonian Research Council via project RESTA16.

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INFLUENCE OF LIGHT, DARK AND TIME ON THE GERMINATION PROCESS, PHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF LENTILS, RADISHES, HEMP AND BROCCOLI SEEDS Ilze Bernate1, Martins Sabovics1, Lolita Tomsone1 1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Rigas street 22, LV-3008, Latvia

People all over the world are more and more consuming germinated seeds (sprouts), which provide numerous pro-health benefits. The germination process as a technological method is used more to obtain sprouts. The objective of the current research was to study influence of light, dark and time on the germination process, phenolic content and antioxidant properties in constant temperature and humidity of lentils (Lens esculenta), radishes (Raphanus sativus), hemp (Cannabis sativa) and broccoli (Brassica oleracea) seeds. All seeds were cleaned, washed and soaked in water at the ration 2:1 (water to seeds) for 12 ± 1 h at 22 ± 2 °C. After soaking, seed germination was performed for 12, 24, 36 and 48 h in the light and dark conditions at temperature 23 ± 2 °C and relative humidity 85 ± 2%. After the prescribed germination time in the light and dark, the appearance of the seeds and the length of the sprouts were assessed. The quality of germinated seeds is determined by its moisture content, phenolic content and radical scavenging activity. Non-germinated seeds were used as control sample. The results of current research show that light, dark and time have influence on seeds sprouts length and their antioxidant properties, where phenol content and radical scavenging activity increase. In general, it is appropriate to use such germinated seeds as it contains a higher percentage of biologically active substances than non-germinated seeds.

Keywords: germination, seeds, time, light, influence

For further information please contact: ilze.bernate@inbox.lv

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IN-HOUSE METHOD FOR VICINE AND CONVICINE QUANTIFICATION IN FABA BEAN PRODUCTS Anastassia Bljahhina and Tiina Kriščiunaite Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618, Tallinn, Estonia

Due to the presence of antinutrients, faba bean is remaining an underutilized pulse crop. The main antinutrients in faba beans are vicine and convicine which are precursors of aglycones divicine and isouramil, the main causative factors of favism. Favism is a genetic deficiency of enzyme glucose-6-phosphate dehydrogenase that may lead to severe hemolysis of blood cells if individuals with this condition ingest faba beans.

The aim of this work was to develop and validate an in-house LC-UV based method for quantification of vicine and convicine in powder and liquid samples. Chromatographic separation of analytes was achieved on UPLC-UV using BEH Amide column with gradient flow and vicine and convicine was detected at 278 nm. The validation showed that the method is suitable for determination of analytes in the range of 0.02 to 18 mg/g dwb of vicine and 0.01 to 16 mg/g dwb of convicine in dry samples, and from 0.5 to 490 mg/L of vicine and 0.4 to 430 mg/L of convicine in liquid samples. The total recovery in faba bean flour was 97% and 87% for vicine and convicine, respectively. In liquid samples total recovery was 89% and 91% in case of vicine and convicine, respectively. The method combined uncertainty based on recovery tests was 12% for vicine and 14% for convicine, as determined in dry faba bean flour.

Developed method is validated in-house and recommended to use for determination of vicine and convicine in dry, for example faba bean flour or protein concentrates, and liquid samples, like faba bean extracts or milk analogues.

Keywords: vicine, convicine, faba beans

For further information please contact: anastassia.bljahhina@tftak.eu

This study was supported by ERDF and Estonian Research Council via project RESTA17.

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AIR CLASSIFICATION OF FLOUR OF PULSES FOR FOOD APPLICATIONS Davide De Angelis1, Antonella Pasqualone1, Giacomo Squeo1, Raffaella Nasti1, Aleksei Kaleda2, Mari-Liis Tammik2, Martti Tamm2, Carmine Summo1

1 Department of the Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70124, Bari, Italy 2 Product Development and Sensorics, Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618, Tallinn, Estonia

Recently, pulses gained interest for their sustainability, nutritional value and the healthy aspects associated to their consumption. Rising applications to exploit pulses concern the production of protein (Pc) and starch (Sc) concentrates by air classification (AC), which is a more sustainable technology compared to the common wet extraction. The researches on AC are focused especially on pea, with limited studies regarding other pulse species. They are focused on the process to understand the mechanism of protein separation, with few information regarding the chemical and functional properties linked to the technological applications in foods. Therefore, we studied the chemical composition, the content of the antinutritional factors and the technological properties of Pc and Sc obtained by AC of lentil, pea and chickpea flours evaluating their potentiality for different food applications, such as gluten-free bakery products, emulsions, and meat analogues.

AC allowed to obtain Pc with protein content higher than 50 g 100 g-1 d.m., with significant differences among species. Instead, Sc fractions were characterized by protein content near 20 g 100 g-1 d.m. Moreover, in Pc we observed a shifting of both the minerals and antinutritional factors. This latter aspect can be improved by technological treatment and should be considered when high amount of Pc is used as ingredient in food. Water absorption capacity was significantly higher in the Sc, whereas Pc fractions showed higher oil absorption capacity. These results suggest that the Pc can be suitable ingredients for meat-extenders/meat-analogues, whereas Sc could be used for gluten-free products, such as bakery products, enhancing their nutritional value.

Keywords: air classification, pulses, protein concentrates, sustainability

For further information please contact: davide.deangelis@uniba.it

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COMPARISON OF DOSAGES OF EDIBLE FLOWERS PETALS IN PASTRY CREAMS Jekaterina Dorožko1, Daiga Kunkulberga1, Irina Sivicka2

1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas iela 22, Jelgava, Latvia, e-mail: katerina.dorozko@gmail.com 2 Institute of Soil and Plant Sciences, Faculty of Agriculture, Latvia University of Life Sciences and Technologies, Liela iela 2, Jelgava, Latvia

This article discusses dosages of edible flower petals in pastry creams. A hypothesis tested on the effect of dry edible flowers on the quality of the cream, as well as on changes in food attractiveness and shelf life depending on the dosage. The main material used is the petals of dried flowers, such as cornflower (Centaurea cyanus), dandelion (Taraxacum), calendula (Calendula officinalis), Viola (Víola) and pastry cream.

This manuscript compares nutritional value at various concentrations in pastry cream and between the petals of edible flowers in these creams.

Keywords: edible flower petals, shelf life, nutritional value, pastry creams, dosages

For further information please contact: Katerina.dorozko@gmail.com

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SOLUBILITY, EMULSIFYING AND FOAMING PROPERTIES OF BUCKWHEAT FLOUR PROTEINS Seda Fidan1, Cem Kösemeci1, Erkan Yalçın1*, Ahmet Güneş2

1 Department of Food Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey 2 Bahri Dağdaş International Agricultural Research Institute, Konya, Turkey

Buckwheat breeding programme was recently pioneered and two registered buckwheat cultivars (Güneş cv. and Aktaş cv.) were industrialized for the food companies in Turkey. Buckwheat flours can be incorporated into some food products in order to benefit from its nutritional properties. Physiological helps of buckwheat proteins have been reported like reducing colon cancer, blood cholesterol and hyperpiesia. In this study, solubility, emulsifying and foaming properties of wholegrain (with hull) buckwheat flour (WGBF) and buckwheat groat flour (BGF) proteins were investigated in distilled water and model systems as a function of pH of the medium on the basis of 1% (w/v) protein concentration. Protein contents of buckwheat flours were between 14.4–15.4% (dwb). The highest (63.6%) protein solubility was observed at pH 10 with WGBF obtained from Güneş cv. and the lowest protein solubility was noticed at pH 4 for all flours. The highest (120.4 cm3) and the lowest (88.3 cm3) foam volumes was obtained with the soluble proteins of BGF samples, such as at pH 6 with Güneş cv. and pH 2 with Aktaş cv., respectively. The highest foam half-life was seen with the WGBF of Güneş cv. as 177.3 seconds, and the lowest foam half-life values were generally observed at pH 10 in all flours. Emulsifying capacity and emulsifying stability values of the soluble proteins of flours were the highest at pH 8, however emulsifying capacity and stability were below and above 50%, respectively. The highest emulsifying stabilities were achieved with the soluble proteins of both flours of Güneş cultivar.

Keywords: Buckwheat Flour, Protein Solubility, Emulsifying, Foaming

*Corresponding author: yalcin_e@ibu.edu.tr

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FABA BEAN BASED DAIRY ANALOGUES – THE PLANT YOGHURT PROJECT Fredrik Fogelberg1, Albina Bakeeva2, Xinmei Feng1 Bo Funeteg3, Johanna Guo4, Hans Jonsson2 Marie Kriisa5, Irina Stulova5, Ene Viiard5 and Johanna Östlund1 1 RISE – Research Institutes of Sweden AB, Uppsala, Sweden 2 SLU – Swedish University of Agricultural Sciences, Uppsala, Sweden 3 BoFood AB, Karlshamn, Sweden 4 Nordic Green Foods AB, Vallentuna, Sweden 5TFTAK – Technology Centre Food and Fermentation, Tallinn, Estonia

Today, the market and the consumers, are scouting for products based on plants, but mainly imitating animal-based foods. Hence, a wide range of products such as soya bean-based meat, milk, cheese and other dairy substitutes based on soya beans, almonds, coconut, peas and oat has reached the market.

The fast-food chains such as McDonalds, Burger King and MAX (A Swedish hamburger chain) have recently introduced meat-free hamburgers, that is cheese- or bean-based substitutes with taste and texture similar to that of minced meat.

The market for milk and yoghurt analogues is probably increasing due to marketing of these products as beneficial for the climate.

However, the main part of these products is based on soya beans or in some cases oats. Soya products are well-known, and the bean is suitable for production of “milk”.

In our ongoing project, funded by EU through the EIP system, we develop a faba bean-based milk and further it to a yoghurt or fermented milk product. The project will when possible, look into other products too, such as soft ice cream, coffee cream, mayonnaise and cheese-like products.

We have today in cooperation with BoFood AB, produced a UHT-bean milk and are working with yoghurt development. Suitable yoghurt cultures and additives for improved viscosity are studied as well as shelf life and sensory factors.

The project will present results at a workshop in late November 2020. Further product development is assumed in case funds are available from private and public investors.

Keywords: bean milk, plant yoghurt

Contact: Fredrik.Fogelberg@ri.se, +46 10 516 69 08

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TOTAL SYNTHESIS OF VICINE AND CONVICINE Kaarel Erik Hunt1,2, Tiina Krisciunaite2, Raivo Vilu2, Tõnis Kanger1

1 Department of Chemistry and Biotechnology, Faculty of Science, Tallinn University of Technology, Akadeemia tee 15, Tallinn, Estonia 2 Centre of Food and Fermentation Technologies, Akadeemia Tee 15a, Tallinn, Estonia

Vicine and convicine are natural compounds found in faba beans. Upon consumption, enzymatic processes lead to breaking of the glycosidic bond, releasing glucose and either divicine or isouramil, which are toxic. They are considered anti-nutrients and can cause favism, which could lead to life-threatening conditions. Due to those damaging properties of the decomposition products of convicine and vicine, it is crucial to identify or measure the concentration of convicine and vicine in food products. Therefore, for the purpose of getting analytical standards, total synthesis of convicine and vicine was carried out following known procedures, to which minor improvements were made. Both compounds were identified using HPLC-MS, furthermore, vicine was also identified with NMR and synthesized, and isolated, in half a gram scale with high purity. The purity of synthesized vicine was further determined with UPLC-UV against a commercially available vicine standard. In house made vicine was later used to validate an analytical method for determination of vicine and used as an analytical standard in further projects. Isolation of convicine was further studied, but due to technical limitations only analytical amounts of convicine were isolated.

Keywords: vicine, convicine, chemical synthesis

For further information please contact: kaarelerik.hunt@tftak.eu ; kaarel.hunt@taltech.ee

This study was supported by ERDF and Estonian Research Council via project RESTA17.

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EFFECT OF CHILLI, MINT AND GARLIC FLAVOUR ADDITION ON OXIDATIVE STABILITY OF HEMP SEED OIL Rita Kazernavičiūtė1, Eglė Banevičiūtė1, Loreta Bašinskienė1

1 Department of Food Science and Technology, Faculty of Chemistry Technology, Kaunas University of Technology, Radvilenu pl. 19, Kaunas LT-50254, Lithuania

Hemp oil (hemp seed oil) is oil obtained by cold-pressing hemp seeds (Cannabis sativa L.). For cold pressed hemp seed oil, most of the health benefits are attributed to its unique bioactive minor components, such as phytosterols, polyphenols, tocopherols, carotenoids and other vitamins and dietary minerals. These minor components lower the oil quality and stability through affecting the color, flavor, aroma, clarity and nutritional value of the oil. Chlorophyll, one of the undesirable minor components in hemp seed oil, varies the oil color from dark to light green. The darker the color, the specific the flavour is not always acceptable to the consumer.

The aim of this study were to investigate the effect of chilli, mint and garlic flavour addition on the stability of cold-press hemp seed oil. The oxidative stability of hemp seed oil with and without flavour additives were tested by instrumental Oxipres method at 110 °C and by using Schaal Oven test at 60 °C temperature by different methods (determining of formation peroxides and changes of specific extinctions UV absorption (measurement of primary and secondary oxidation products) and absorbtion of oxygen by sample weight increase were measured at timed intervals during the one month of storage). And the hemp seed oil with chilli and mint additives were more stable, then garlic or hemp seed oil without additives.

Keywords: hemp seed oil, oxidative stability

E-mail address of corresponding author: ritakaz@ktu.lt

80

BAKING QUALITY OF WHEAT VARIETIES OVER CONTRASTING YEARS 2015 AND 2016 IN ESTONIA Reine Koppel Estonian Crop Research Institute

The area under wheat cultivation in Estonia has increased from 24,200 ha in 1991 to 167,000 ha in 2019. It is complicated to select the right variety to cultivate because it depends on many factors and the list of recommended varieties is long. One of the many different criteria for selecting the right variety is good baking quality. For cultivating wheat for the mills, varieties are needed which have consistent baking quality levels during different years. Thus, baking quality and low variability of those qualities are important characteristics considered in wheat breeding at the Estonian Crop Research Institute.

Ten varieties of winter wheat were studied over two years to evaluate baking quality and the variability of the baking quality. Protein content, gluten content, rheological tests, and baking tests (loaf volume) are used as quality measures.

The average yield of the ten varieties was 9,8 t ha-1 in 2015. Protein content was 10,2%, gluten content 24,4%, dough development time 2,6 min, dough stability 4,3 min, and loaf volume 1391 cm3. In 2016 the average yield from the same varieties was only 5,3 t ha-1 but protein content was 12,9%, gluten content 35,7%, dough development time 4,0 min, dough stability 7,2 min, and loaf volume 1460 cm3.

Although the variability of the quality properties depend on the variety, the influence of the weather and management practices is important also. Yield is inversely related to protein content, gluten content, and other baking qualities.

Keywords: wheat, baking quality, yield

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RISK OF ACRYLAMIDE FORMATION IN TRITICALE BASED PRODUCTS Kristína Kukurová1, Zuzana Ciesarová1, Viera Jelemenská1, Jana Horváthová1, Miona Belović,2, Aleksandra Torbica2

1 Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia 2 Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Acrylamide as a processing contaminant and a potential carcinogenic compound is formed in carbohydrate rich foods such as biscuits, wafers and bread during baking. The level of free L-asparagine in cereals represents the major influence on the formation of acrylamide.

Triticale (x Triticosecale) is a hybrid cereal developed by the crossing of wheat (Triticum) and rye (Secale), which combines the valuable properties of both parent crops. In the present study, content of free L-asparagine in triticale flours from Serbia was compared with wheat and rye flours in Slovakia and other cereals in data collection. Thereafter, acrylamide formation was monitored in model samples of biscuits and bread.

It was observed that free L-asparagine content in triticale fine and wholemeal flours was in the range from 366 mg/kg to 582 mg/kg. This value was higher in comparison to wheat (127–336 mg/kg) and lower in comparison to rye (552–777 mg/kg) that led to the increased risk of acrylamide formation during baking. For that reason, application of appropriate tools of acrylamide mitigation strategies during food production should be recommended for improving of health hazards for consumers and balancing all benefits from using of triticale crops.

Keywords: triticale, acrylamide, asparagine

Acknowledgement: This work was supported by the project APVV 17-0212 “Bioactive compounds of sea buckthorn and its application in functional foods” and the project of the Ministry of Agriculture and Rural Development SR “Enhancement of quality and competitiveness of new and innovative Slovak food products”. Bilateral cooperation between Slovakia and Serbia was granted by SK-SRB-18-0035 project.

For further information, please contact: kristina.kukurova@nppc.sk

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VEGAN PRODUCTS DEVELOPMENT AS A CHALLENGE FOR FOOD INDUSTRY Alla Marisheva1, Ilze Beitane1

1 Department of Nutrition, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, 22 Riga’s Street, Jelgava, Latvia

The popularity of vegan diets is associated with 1) positive health effects, such as a favourable blood lipid profile, a healthier colon environment with lower levels of potential carcinogenic secondary bile acids; 2) lower risk of CVD and type 2 diabetes; 3) lower BMI, etc. However, various studies have shown that a vegan diet is incomplete because of the inadequate intake of certain nutrients such as zinc, vitamin B12, vitamin D, calcium and iodine. The purpose of this review is to evaluate scientific studies on the nutritional issues of the vegan diet in order to understand what needs to be addressed when developing new vegan products.

In the Nordic countries, vegans need fortified products to provide vitamin D. Vitamin D3 is unacceptable to vegans, so products should be enriched with vitamin D2, but here’s the question of the bioavailability of vitamin D2. Low level of vitamin D, on the other hand, reduces the absorption of calcium, which is less consumed in the vegan diet compared to omnivores. The source of iodine in a vegan diet is seaweed or supplements, depending on dietary habits there may be a risk of low or excessive intake of iodine. In addition, certain products that are regularly consumed by vegans, can alter the bioavailability of iodine. In order to improve the bioavailability of zinc, it is necessary to achieve the breakdown of phytic acid in the product, which can be done, for example, by the use of leavening process in the preparation of bread.

Keywords: vegan diet, vitamins, minerals

For further information please contact: alla_marisheva@inbox.lv

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DEVELOPMENT OF FERMENTED OAT-BASED DRINK Kaisa Orgusaar1,2, Marie Kriisa1, Mary-Liis Kütt1, Irina Stulova1

1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia 2 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology

The aim of the research was to develop a fermented oat-based drink. Therefore, the peculiarities of making oat drink were examined. Regarding to enzyme hydrolysis, the choice of the amylase, the duration of hydrolysis, the release of sugars and the changes in drink viscosity were examined. The enzyme hydrolysis creates substrates for further fermentation step. Therefore, oat-based matrix was fermented with four different Vege starter cultures. Thereupon different parameters such as inoculum concentration, maximum growth rate, heat produced during the exponential growth phase, pH change and production of acids were studied using microcalorimetry, iCinac and HPLC. The results show that among the selected enzymes, all of them hydrolyzed starch successfully, inhibited gelatinization of the oat starch and released various sugars in the matrix, which were needed for the growth of lactic acid bacteria. The sensory evaluation showed that different Vege cultures provided various acidity and flavor attributes for the fermented oat drink. It was revealed that required acidity is obtained with 16 hours, but for stronger acid profile the fermentation could last even up to 24 hours.

Keywords: plant-based, oat, fermentation

For further information please contact: irina.stulova@tftak.eu

This study was supported by Estonian Rural Development Plan (ERDP) for 2014–2020 and the European Agricultural Fund for Rural Development (EAFRD) conducted as a part of the project of the Innovation Cluster for Plant Proteins; and by ERDF and Estonian Research Council via project RESTA16.

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TEXTURE CHANGES IN PLANT-BASED PRODUCTS FOR DYSPHAGIA CONSUMPTION Liene Ozola*, Ruta Galoburda, Solvita Kampuse

Faculty of Food Technologies, Latvia University of Life Sciences and Technologies, Rīgas iela 22, Jelgava, Latvia

Oropharyngeal dysphagia is a condition that refers to difficulty of consuming foods and liquids normally. The restrictions in forming or moving a bolus safely from the oral cavity to the oesophagus is commonly noticed with patients who have suffered some form of neurological disorder or physical trauma as well as other disorders or as a consequence of a treatment. To make sure that patients with this condition have a sufficient caloric intake and can maintain normal social functions to the best of their ability, it is important to create new foods that not only provide basic nutritional aspects and are safe for patient consumption, but can also provide sensory liking. The research aimed to create new nutritionally sufficient plant-based purees for dysphagia patients. The objective was to evaluate the textural changes in the prepared products depending on the applied heat treatment.

Several plant-based puree recipes with added whey protein isolate were created and thermally treated at 100 ± 2 °C, 10 min and at 115 ± 1 °C, 5 min). Sample viscosity, hardness, consistency and adhesiveness was analysed.

The preliminary data did not show unambiguous results on textural changes of the tested samples depending on the applied thermal processing method. Sample viscosity had a tendency of being higher after sterilization at 115 °C, in some samples it increased by over 45%, similar changes were noticed with consistency. However, very little or insignificant changes were detected in sample hardness and adhesiveness. For the further experiments, the influence of temperature on the textural properties of final product should be taken into account.

Keywords: consistency, hardness, adhesiveness, viscosity

Acknowledgements: This research was supported by European Innovation Partnership for Agricultural Productivity and Sustainability Working Group Cooperation Project No 18-00-A01612-000006 ‘Development of medicinal food for patients of malnutrition/dysphagia, creating new, nationally significant product with a high added value’ (2018 to 2021).

For further information please contact: lieneozola8@inbox.lv

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HIGH-THROUGHPUT SCREENING OF VARIOUS STARTER CULTURES FOR DAIRY ALTERNATIVES: MICROCALORIMETRIC APPROACH Natalja Part1, Irina Stulova1, Maret Viirma1, Kaisa Orgusaar1, Ene Viiard1 1 Centre for Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn, Estonia

The demand for vegetarian and vegan alternatives to dairy products is constantly and significantly growing all over the world. Fermented plant-based foods (yogurt and cheese analogues) offer attractive prospects within the market of non-dairy products, since they can be valuable sources of good quality fats, proteins, dietary fibre, and other phytochemicals important for human health. The choice of lactic acid bacteria for fermentation of milk analogues is limited to strains that can ferment the sugars typically found in the raw plant materials, otherwise sugars should be added to the matrix.

The objective of the present study was to investigate the peculiarities of fermentation processes in retail non-dairy milk (soy, rice, oat, coconut and almond) and in lab-scale produced non-dairy milks prepared from processed oat and from oat and pea protein powders. Bacterial growth was examined using isothermal batch microcalorimeter TAM IV, pH-control system iCinac and metagenetic sequencing of microbial communities.

The results show that the selection of starter culture fully depends on the material source that is fermented and should be tested in each occasion separately. The aroma profile and sensory characteristics of the produced yogurt-like plant-based products depend on the bacterial composition of the starter culture. As a casein matrix is not formed during the fermentation of plant milks, the formation of desired texture relies on the starters’ ability to produce polysaccharides and/or on the addition of suitable thickening agents in case desired texture is not formed.

Keywords: fermentation, microcalorimetry, starter culture, plant-based protein

For further information please contact: natalja@tftak.eu

This study was supported by ERDF and Estonian Research Council via project RESTA16.

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LEGUMES IN HUMAN NUTRITION AND ANTINUTRITIVE FACTORS Gordana Petrović1, Zorica Nikolić1, Dragana Milošević1, Maja Ignjatov1, Gordana Tamindžić1, Aleksandra Savić1

1Institute of Field and Vegetable Crops, Maksima Gorkog 30, Novi Sad, Serbia

Legumes serve as the main source of dietary protein in many parts of the world as an important source of proteins, carbohydrates, fats and fibers. However, the presence of antinutritive factors, such as protease inhibitors,especially trypsin inhibitors, could decrease nutritional value of legume crops and limit their utilization in human and animal nutrition, but could also be beneficial to human health by preventing diseases such as cancer. Thus, their exploration is of great interest. As opposed to animals in plants, protease inhibitors can be expressed in response to abiotic stresses and pathogen or pest attack. So breeding of legume cultivars can be twofold, to reduce or increase the amount of the antinutritive factors.

Trypsin inhibitors is of great concern, and in some countries allowed trypsin inhibitor activity (TIA) of new legume cultivars is statutorily prescribed. TIA can be measured using different methods. Methods for TIA measurement are manly based on the hydrolysis of L-BAPNA by trypsin and includes spectrophotometric measurement of the reaction products. The objective of this study was to measure trypsin inhibitor activity of different legumes produce in our Institute. Masurements were performed on seeds of soybean, faba bean, comon bean, green bean and pea cultivars. Our results showed that higher TIA could be find in soybean, than in common bean, green bean, pea and faba bean, respectively. It can be concluded that faba bean is the best legume for human nutrition before any thermal of chemical inactivation of trypsin inhibitor in those legumes.

Keywords: legumes, trypsin inhibitor, measurement, activity

For further information please contact: gordana.petrovic@nsseme.com

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PROCESSING OF HONEYSUCKLE (LONICERA JAPONICA) BERRIES AND EVALUATION OF ANTIOXIDANT CAPACITY AND PHYTOCHEMICAL COMPOSITION OF JUICE AND POMACE FRACTIONS Indrė Sokolovaitė, Milda Pukalskienė, Audrius Pukalskas, Renata Baranauskienė, Ramutė Maždžierienė, Rita Kazernavičiūtė, Petras Rimantas Venskutonis Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų rd. 19, Kaunas, LT-50254, Lithuania

Blue honeysuckle berries have become very popular in the last few years, mainly because of their taste, nutritional value and healthiness. The aim of this study was to develop sustainable honeysuckle processing technology and evaluation of the products obtained. Firstly, honeysuckle berries were pressed to separate juice from the pomace; the latter were dried and consecutively extracted by supercritical carbon dioxide (SC-CO2) and pressurized liquid (PLE) extraction methods; the latter was applied to the whole pomace and to after SC-CO2 residue consecutively using ethanol and water.

Moisture (11.2%), lipids (11.7%), proteins (10.4%) and ash (5.3%) of pomace was determined by the official AOAC methods. Antioxidant properties of the juice and pomace were evaluated by the DPPH•, ABTS•+ scavenging and ORAC assays, total phenolic content (TPC) was determined by Folin-Ciocalteu method. The composition of fatty acids in SC-CO2 extracts was determined by gas chromatography, triacylglycerols, ascorbic acid, anthocyanins by ultra-performance liquid chromatography (UPLC) coupled with time-of-flight mass spectrometer (Q-TOF). The composition of volatiles of honeysuckle extracts was analyzed by GC-TOF/MS. Fatty acids in SC-CO2 extract were oleic, palmitic, linoleic, caproic, caprylic, capric, and myristic acids, while the main identified triacylglycerols were LLLn, LLL, OLL, OOL, OOO, PLL, PLO, POO. The TPC values ranged from 51.53 to 90.16 mg gallic acid equivalents (GAE)/g extract and 108.04 mg GAE/L juice. The antioxidant activity pomace extracts assessed by DPPH and ABTS methods ranged between 8.2–4.3 mg Trolox equivalents (TE)/g extract; 44.1–18.2 mg TE/g extract respectively Six anthocyanins were identified in honeysuckle juice, cyanidin-3-glucoside being the main anthocyanin. More than 50 volatile compounds, consisting of alkanes, aldehydes, monocarboxylic acids, esters, alcohols, terpenes, aromatics and others, were identified in honeysuckle extracts. The major compound constituted 47.2 and 42.3% of total volatiles was only tentatively identified as n-alkane dotriacontane in SC-CO2 extract.

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AUTHENTICITY SCREENING OF FOOD PRODUCTS REGARDING GENETICALLY MODIFIED ELEMENTS Petya Stefanova, Angel Angelov, Velitchka Gotcheva

Department of Biotechnology, Technological Faculty, University of Food Тechnologies, 26 Maritza Blvd, 4002 Plovdiv, Bulgaria

The EU has implemented specific regulatory requirements for food labeling with regards to genetically modified (GM) materials in order to ensure the informed choice of consumers. All food products containing more than 0.9% of authorized GM materials should be labeled. Therefore, the detection and quantification of GM materials in food products is very important to control food authenticity. The aim of the present study was to detect and quantify three of the most common EU-authorized GM soybean events in 49 food products of different types at the Bulgarian market without GM indication on the labels. A duplex PCR method was applied to screen the products for the presence of genetically modified DNA, targeting two gene-specific sequences – EPSPS and PAT genes. Positive samples were subjected to event-specific real-time PCR assay for quantification of GM soybean events MON 40-3-2, MON 89788 and A2704-12.

The results showed that EPSPS was detected in 26 of the samples, while PAT gene was observed in 8 of the food products. Results indicated that 53.1% of the tested products contained MON 40-3-2. MON 89788 was detected in 10.2% of the samples, and 16.3% of the tested products contained A2704-12. The amount of MON 40-3-2 was above the threshold of 0.9% in 2 samples, while the percentage of transgenic events MON 89788 and A2704-12 in all tested products was less than 0.9%. Therefore, based on the results from the study, only two of the analysed products were non-authentic with regards to GM ingredients.

Keywords: food authenticity, GM soybean, qPCR

For further information please contact e-mail address of corresponding author: gotcheva_v@uft-bio.com

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TRADITIONAL HERBAL INFUSIONS WITH CORNELIAN CHERRY LEAVES, AS A CARRIER OF HIPOGLYCAEMIC, ANTIOXIDANT AND GENOPROTETCIVE EFFECT Oskar Szczepaniak1, Judyta Cielecka-Piontek2, Marta Ligaj3, Kinga Stuper-Szablewska4, Monika Przeor1, Mariusz Tichoniuk3, Marcin Dziedziński1, Joanna Kobus-Cisowska1, Piotr Szulc5

1 Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, Poland 2 Department of Pharmacognosy, Faculty of Pharmacy, Poznań University of Medical Sciences, ul. Święckickiego 4, Poznań, Poland 3 Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, Poznań, Poland 4 Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, Poland 5 Department of Agronomy, Faculty of Agriculture, Horticulture and Bioengineering, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, Poland

Cornelian cherry (Cornus mas L.) leaves used to be applied in Polish folk medicine as medicinal herb. Currently, usage of this raw material in national food industry is scarce, while cornelian cherry fruits are paying more and more attention of the consumers. The aim of this study was to analyse a pro-health potential of infusions with cornelian cherry leaves. Developed infusions were based on pre-war recipe of cornelian cherry leaves. We prepared three varieties: infusion with C. mas leaves solely, infusion with linden (Tilia europaea L.) inflorescences and leaves of cornelian cherry and mulberry (Morus alba L.) and the control which was infusion with linden inflorescence and mulberry leaves. We analysed its effect on glucoamylase inhibition and antiradical capacity. A novel method was an electrochemical detection of infusion protective activity against DNA oxidation induced by reactive oxygen species. Tested infusions resulted in excellent antidiabetic properties and antiradical capacity. The presence of Cornus mas leaves warranted good genoprotective effect. An addition of cornelian cherry leaves to infusion with linden inflorescence and mulberry leaves resulted in meaningful higher antioxidant capacity and glucoamylase inhibition then the control.

The tested infusions would be an interesting novelty on functional foods market.

Keywords: Cornus mas, herbal infusions, functional food, hypoglycaemic effect

For further information please contact: oskar.szczepaniak@up.poznan.pl

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ELECTROCHEMICAL VS. IN SILICO STUDY OF INTERACTIONS BETWEEN CORNUS MAS FRUITS EXTRACTS INGREDIENTS AND DNA Oskar Szczepaniak1, Marta Ligaj2, Kinga Stuper-Szablewska3, Mariusz Tichoniuk2, Marcin Hoffmann4, Joanna Kobus-Cisowska1

1 Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, Poland 2 Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, Poznań, Poland 3 Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, Poland 4 Quantum Chemistry Group, Faculty of Chemistry, Adam Mickiewicz University in Poznań, ul. Uniwersytetu Poznańskiego 8, Poznań, Poland

Cornelian cherry (Cornus mas L.) fruits are a rich source of phenolic acids and flavonoids. Their antioxidant effect had been widely examined in numerous studies, discussing radical scavenging prevalently. Still there is a lack of information about their real positive effect on biological systems e.g. nucleic acids. The aim of this study was to analyse an interaction between active ingredients of cornelian cherry fruits and DNA, using electrochemical biosensor, and then compare the results of this experiment with simulated docking of prevalent phenolic acids to tested nucleic acid structure. As a calculation methods Hartree-Fock and B3LYP functional were used. We observed that the addition of cornelian cherry extracts caused higher intensity of guanine and adenine signals, which can be connected with DNA double helix destabilization. In in silico study the conformational changes in tested oligonucleotide was observed as well as changes in local electron density. This leads to final conclusion that despite changes in DNA geometry helped in better electron charge dislocation and therefore caused a positive antioxidant effect.

Keywords: Cornus mas, B3LYP, ab initio calculations DNA interacting compounds

For further information please contact: oskar.szczepaniak@up.poznan.pl

91

PROWASTE: PROTEIN-FIBRE BIOREFINERY FOR SCATTERED MATERIAL STREAMS Ye Tian1, Oskar Laaksonen1, Wei Yang1, Gabriele Beltrame 1, Baoru Yang1 1 Food Chemistry and Food Development unit, Department of Biochemistry, Faculty of Science and Engineering, University of Turku, Turku, Finland

By-products from oil and brewing manufacturers have received considerable attention due to their high contents of proteins, dietary fibres, and other health-beneficial ingredients. Nevertheless, so far, these by-products are simply applied as animal feeds, owing to lack of low-cost and efficient technology.

To expand the usage of these wastes, we propose an international interdisciplinary project, choosing barley spent grains, oat hulls, and rapeseed meals as studying materials. The materials are pre-treated with enzymes and bacteria of food-grade. The pre-treatment process will be optimized to enhance extractability of nutrients and promote degradation of anti-nutritional ingredients in by-products. The isolation of protein and dietary fibre from pre-treated products will also be the emphasis of this research. After evaluating these pre-treated products in selected food models, we expect to develop new protein & dietary fibre-rich products, and apply this technology into food processing industry.

The work from our side focus mainly on 1) determination of both nutrients (including polysaccharides, free sugars, organic acids, free amino acids, and polyphenols) and anti-nutrients (glucosinolates) in raw materials and final food products; 2) assistance to pretreatment by monitoring compositional variation of the studied compounds in different pre-treated samples. The standardized analyses for nutrients have been developed based on our previous research using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), multiple chromatographic methods (HPSEC, GC, and LC), and mass spectrometry (MS). For glucosinolates, based on the concern of efficiency and accuracy, new methods shall be established for extraction (using organic solvent at room temperature) and analysis (LC-QTOF).

Keywords: by-products, biorefinery, barley spent grains, oat hulls, rapeseed meals

For further information please contact: Professor Baoru Yang

Corresponding author, baoru.yang@utu.fi

92

THE INFLUENCE OF DRY HEAT AND EXTRUSION ON THE MICROSTRUCTURE AND DIGESTIBILITY OF FLOURS OF NON-WHEAT CEREALS Aleksandra Torbica1*, Miona Belović1, Ljiljana Popović2, Jelena Čakarević2

1 University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia 2 University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia

Non-wheat cereals have become popular in the diet due to their nutritional benefits, but their application is limited by different properties of their proteins in comparison to wheat gluten. Application of dry heat and extrusion treatment on flours can transform them into an adequate raw material for the bakery and confectionary industry. The aim of this study was to determine the changes in microstructure and digestibility of starch and proteins in the dry heated and extruded flours of six non-wheat cereals: barley, rye, triticale, oat, sorghum and millet.

The results of scanning electron microscopy showed that extrusion caused complete gelatinization of starch in all flours, merging starch granules into amorphous matrix. On the contrary, dry heat treatment caused formation of aggregates of starch granules which had smaller diameters than those found in native flours. Both treatments induced significant differences in protein digestibility. Extrusion increased the digestibility of barley, sorghum and millet flours in a larger extent than dry heat. Dry heat treatment increased the digestibility of starch in gluten-containing flours. The lowest digestibility in gluten-containing samples was measured for native and heat treated rye and triticale flour, which can be explained by their high content of dietary fibre. Namely, dietary fibre can reduce starch availability to enzyme action. On the other hand, extrusion significantly increases the digestibility of starch in all samples. Therefore it can be concluded that flours treated by extrusion reached different level of protein digestibility depending on botanical origin, while their starch digestibility became almost equal.

Keywords: heat treatment, hydrothermal treatment, scanning electron microscopy, starch digestibility, protein digestibility

*For further information please contact: aleksandra.torbica@fins.uns.ac.rs

93

EFFECTS OF DIFFERENT FACTORS TO PEA PROTEIN SOLUBILITY Shima Vahedi, Aušrinė Žiūkaitė, Jonas Damašius

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254, Kaunas, Lithuania

According to increasing demand for functional foods, and above all, functional drinks, there is an amplification necessity to convey health benefits beyond the basic nutritional function. Pea proteins (PP) are viewed as top notch proteins as they contain a lot of fundamental amino acids including stretched chain amino acids (BCAA) and all the more critically lysine which is regularly inadequate in other cereals. PP is cheaper and healthier than animal source protein and it can be transformed to a functional beverage. As PP is known as hardly soluble protein and there is a lack of scientific knowledge on functional properties the PP solubility is the biggest challenge on this due. The aim of this work was to investigate the effect of different factors on PP beverage which act as a functional drink to increase solubility of PP. It is important to mention, that methods used for PP preparation could be affective in product solubility. PP solubility can be increased by one of these methods: micellar precipitation (MP), alkali extraction-isoelectric precipitation (AE-IP) and salt extraction-dialysis (SE) or by controlling solution condition parameters such as treatment temperature, protein concentration, IS and pH. This investigation demonstrates that PP solubility can be improved by using one isoelectric precipitation method or salt extraction.

Keywords: pea protein, pea protein solubility, functional drinks

For further information please contact: jonas.damasius@ktu.lt

94

DEGRADATION OF PHYTIC ACID DURING THE FERMENTATION AND ENZYMATIC TREATMENT OF PLANT-BASED MATERIAL Maret Viirma1, Aleksei Kaleda1, Marie Kriisa1, Natalja Part1, Irina Stulova1, Tiina Kriščiunaite1

1 Center of Food and Fermentation Technologies, Tallinn, Estonia

Plant-based products contain several antinutrients, among them is phytic acid or phytate. Phytate (inositol hexaphosphate, InsP6) serves as a great storage of phosphorus and inositol in plants. It binds with metal ions like calcium, magnesium, iron and zinc and due to formation of chelates lowers the bioavailability of minerals in humans and animals. Phytic acid can be enzymatically degraded by phytases that are present in plants and microorganisms such as lactic acid bacteria.

The objective of the present study was to find out an appropriate method for decreasing the concentration of phytates in plant-based materials. The degradation of phytates was induced by fermentation and enzymatic treatment in a water solution of oat and pea protein mixture. The growth of starter cultures was examined using isothermal batch microcalorimeter TAM IV and pH-control system iCinac. The enzymatic treatment was carried out with phytate-degrading enzyme Phyzyme XP. The concentration of phytates was determined before and after fermentation process and also after incubating the samples at 50 °C during 24 h for increasing the potential activity of bacterial phytase.

The results showed that the degradation of phytates was more pronounced in case of addition of the phytate-degrading enzyme resulting in the reduction of the apparent phytic acid content approximately six times after the treatment. The best result with the fermented samples was obtained with Weissella subsp. and Lactobacillus plantarum strain. The commercial starter cultures did not show great potential for degradation of phytates.

Keywords: phytate, microcalorimetry, fermentation, enzymatic treatment

For further information please contact: maret@tftak.eu

This study was supported by ERDF and Estonian Research Council via project RESTA17.

95

FUNCTIONALIZATION OF CORN BY-PRODUCTS WITH A POTENTIAL PRODUCTION OF PLANT-BASED PROTEIN INGREDIENTS FOR FOOD Daiva Žadeikė1*, Rūta Vaitkevičienė1, Gražina Juodeikienė1, Elena Bartkiene2, Žydronė Valatkevičienė1

1 Kaunas University of Technology, Radvilėnu str. 19, Kaunas, Lithuania 2 Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, Kaunas, Lithuania

Better exploitation of the corn processing by-products and development of new plant-based protein ingredients are the future global demand for food. However, during thermal processing, structural changes can occur within the major components of corn, including proteins, which may affect their bioavailability. This study aimed to examine the alternative heat treatment methods and lactic acid fermentation as the tools to improve the bioavailability, nutritional quality and technological properties of corn by-products proteins for food applications. Protein content, water absorption capacity, water solubility index, foaming capacity and foam stability, and emulsifying properties of albumins, globulins and prolamins isolated from untreated, extruded, irradiated and fermented corn by-products were evaluated. In this work, the bioprocessing of corn material prior to the isolation of proteins, was found to influence the biochemical and technological properties of the corn proteins. The proteins isolated from thermally treated corn material had significantly higher solubility and water absorption capacity than that of untreated corn, while the thermal processing resulted in a lower foaming and emulsifying properties and foam and emulsion stability of the isolated proteins. However, fermentation with P. acidilactici and L. sakei strains improved the solubility and functional properties of corn albumin and globulin fractions, also increased the digestibility and bioactivity of prolamins. Fermentation with P. acidilactici affected the changes of protein functional and technological properties at a higher degree than with L. sakei. The highest impact of microbial fermentation has been noticed on proteins isolated from IR treated corn by-products.

Keywords: corn by-products, extrusion, irradiation, fermentation, protein fractions, functional properties

Acknowledgements: The parts of this research were funded by the EUREKA Network Project E!13309 SUSFEETECH (Nr. 01.2.2-MITA-K-702-05-0001)

For further information please contact: daiva.zadeike@ktu.lt

NEW APPROACHES TO VALORIZATION

97

KEYNOTE: HUUB LELIEVELD

FOOD SAFETY REGULATIONS BASED ON SCIENCE Huub Lelieveld Global Harmonization Initiative

Differences in regulations result in needless destruction of safe food and hampers food trade. The differences are not just the result of the history of food safety regulations, often developed in times before global cooperation, but are also built in new regulations. It may be responses to media hypes or for other reasons, but in most cases the differences cannot be justified scientifically. A major difficulty is that, due to the developments in analytical techniques the number of chemicals that are found in food is increasing rapidly and chemicals are always suspected to be a safety risk. Most chemicals are of natural origin but could not be detected in the past because of the methods then available. Demanding the absence of chemicals because the risk they present is unknown would make all food unacceptable. As Bombastus and Hohenheim (Paracelsus) wrote in 1658): “Poison is in everything, and no thing is without poison. The dosage makes it either a poison or a remedy”, in many cases too much of a substance is damaging health, but not enough is damaging too. Good examples are vitamins and minerals. All food contains substances that would damage health in a dose that the body cannot cope with, but in moderate quantities our body (liver, kidneys) will detoxify. The mere presence of chemicals that could become toxins in coffee, potatoes or apples, or chemical residues on foodstuffs does not necessitate regulations mandating their total absence in order to ensure food safety. Therefore, the Global Harmonization Initiative is developing an approach, addressing consumers, politicians and other stakeholders, to help governments to avoid and eliminate absurd food safety regulations.

98

α-GLUCOSIDASE INHIBITORY ACTIVITY OF ASTRAGALUS GLYCYPHYLLOS ETHANOLIC EXTRACT Aušra Adomėnienė1, Petras Rimantas Venskutonis 1

1 Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, Kaunas, Lithuania

Complementary and alternative medicine (CAM) remains as the main medical care tool in the underdeveloped countries, while the interest in CAM has been also increasing in many industrialised countries. Herbal/botanical medicines and nutraceuticals are among the most widely used commodities in CAM; during last decades their health benefits have been supported by the scientific evidence. Astragalus plants have been used in folk medicine for many years; however, many species still remain underinvestigated and need more systematic studies. Astragalus glycyphyllos (liquorice milk-vetch, wild liquorice) is a widely distributed in Europe parennial herbaceous plant, which contains various bioactive compounds and is considered as a valuable botanical for health-promoting preparations. The purpose of this study was to evaluate the inhibitory efects of ethanolic extracts of A. glycyphyllos leaves on α-glucosidase.

Methods: the activity of α-glucosidase (from Saccharomyces cerevisiae) was measured using p-nitrophenyl α-D-glucopyranoside (pNPG) as a substrate under the optimal conditions (37 °C, pH 6.9, 30 min). The inhibition kinetic by the extract applied at the concentration of 130 mg/L was determided using Lineweaver-Burk's equations.

Results: The type of inhibition was noncompetitive. Kinetic constants Km (Michaelis-Menten constant), Vmax (maximum velocity) and Ki (inhibition constant) were calculated from Lineweaver-Burk’s plot. Km, Vmax and Ki values were 34.05 mg/L, 0.176 mg/L·min and 98 mg/L, respectively.

Conclusion: The results provide preliminary evidence that α-glucosidase inibitory properties of the ethanolic extract of A. glycyphyllos leaves may be explored in the development of nutraceuticals for nutritional management of diabetes.

Keywords: Astragalus glycyphyllos L., α-glucosidase inhibition, inhibition kinetic constants

For futher information please contact: ausra.adomeniene@ktu.edu

99

PRODUCT DEVELOPMENT USING PROTEIN ISOLATE PRODUCED BY PH-SHIFT PROCESS FROM BALTIC HERRING (CLUPEA HARENGUS MEMBRAS) Ella Aitta1, Tanja Kakko1, Annelie Damerau1 & Baoru Yang1 1 Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Itäinen Pitkäkatu 4, Turku, Finland

In 2017, 134 million kilograms of Baltic herring (Clupea harengus membras) was caught by Finnish fishing vessels, which is 90% of the amount of fish caught in total that year. Still, only 3% of the catch ends up on consumers plates and most of the herring is used as animal feed. One factor limiting the use of Baltic herring is its small size and small bones which make filleting and other processing of the fish harder. PH-shift process is one method to extract proteins from fish, including whole fish and by-products to valorise the whole raw material. In this study, pH-shift process was used to isolate Baltic herring muscle protein. The produced protein isolate was used in surimi and fish balls yielding good results in water holding capacity and texture. Different whitening and processing techniques including the use of activated carbon and titanium dioxide (E171) were studied to make the mass more appealing because Baltic herring is abundant in dark muscle which results in a grey isolate, instead of light such as is used in the commercial surimi making. The texture and volatile compounds in the final products were measured using texture profile analysis and HS-SPME-GC-MS, respectively. Furthermore, the whiteness and composition analyses were conducted to ensure appealing sensory aspects and the safety and the quality of the products. The protein isolate could be used in fish balls in concentration up to 50%. Furthermore, the surimi made with the isolate showed similar textural properties to commercial surimi.

Keywords: pH-shift process, Baltic herring, surimi, protein isolate

For further information please contact: evaitt@utu.fi

100

NOVEL NANOSTRUCTURED MATERIALS BY ELECTROHYDRODYNAMIC PROCESSES FOR FOOD APPLICATIONS Aylin Altan, Meryem Yılmaz, Elif Atay

Department of Food Engineering, Mersin University, Mersin, Turkey

The use of novel nanostructured materials as functional ingredients, high performance packaging materials, processing aids and sensors has attracted considerable interest in the food industry. Electrohydrodynamic processes, namely, electrospinning and electrospraying, have been recognized as promising methods for production of fibers and particles at nanoscale. Electrospun fibers and electrosprayed particles have great potential for developing innovative products with specific structural and functional properties. This presentation will focus on some recent applications of nanoparticles/nanofibers in encapsulation of different types of bioactive compounds and active/intelligent packaging, carried out within our research group. These include examples in which nanoencapsulation of black seed oil by coaxial electrospraying, antimicrobial nanostructured fibrous films from biopolymers as well as developing sensors for food quality and safety. Black seed oil was successfully encapsulated using coaxial electrospraying with an encapsulation efficiency of 98%. The oxidative stability of black seed oil during 55 days storage was enhanced in comparison to non-encapsulated black seed oil. Carvacrol loaded zein fibers showed good antimicrobial activity against Escherichia coli and Staphylococcus aureus. The oxygen sensor was developed based on the polyvinyl alcohol (PVA) fibers. It can be used for monitoring real-time and on-site oxygen level in packaged food. Colorimetric fish freshness sensors were designed with electrospinning. The proposed sensors can detect freshness when it is in direct contact with the fish or volatile basic compounds released from the fish. The results show that electrospun fibers or electrosprayed particles are promising solutions for the food industry with different applications.

Keywords: electrospinning, electrospraying, encapsulation, sensor, active and intelligent packaging

Aylin Altan, Address: Department of Food Engineering, Mersin University, Ciftlikkoy-Mersin 33343, Turkey. E-mail: aaltan@mersin.edu.tr. TEL: +90-324-3610001/17195.

101

MICROENCAPSULATION OF CARAWAY ESSENTIAL OIL INTO CARBOHYDRATE AND MILK PROTEIN-BASED MATRICES Renata Baranauskienė, Petras Rimantas Venskutonis

Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų rd. 19, Kaunas, Lithuania

Microencapsulation of liquid flavours and essential oils is an important technique in food industry, because it provides easy handling, improves the shelf life and allows the controlled release of volatile aroma compounds. The wall materials suitable for encapsulation of flavours are carbohydrates, lipids, gums, and proteins. Encapsulating properties of modified starch (HI-CAP100), whey protein concentrate (WPC), whey protein isolate (WPI) and skimmed-milk powder (SMP) for encapsulation of caraway essential oil (EO) by spray-drying were studied.

The emulsification efficiency varied from 94.7% (WPC) to 99.9% (WPI), the average emulsion droplet size varied from 0.29 μm (SMP) to 7.33 μm (WPI); WPI- and WPC-caraway EO emulsions were stable for at least 1 month, while emulsion obtained using modified starch was stable for 1 week.

The highest amount of oil retained (11.9 g 100 g-1) and the highest efficiency of microencapsulation (90.8%) was obtained by HI-CAP 100; WPI was the most effective from the milk-protein matrices and constituted 10.7 g 100 g-1 and 80.5%, respectively. The amount of surface oil was up to 5.3% (WPC).

The main bioactive compounds of caraway EO are limonene and carvone. The changes in the composition of EO volatiles during processing were analysed. It was determined that total oil retained in different matrices varied less significant than in the surface oil comparing with pure (non-encapsulated) EO. The external structure of microencapsulated powdered products was assessed by SEM. The moisture content of encapsulates varied from 0.8% (modified starch) to 1.9% (WPC).

Keywords: caraway essential oil, microencapsulation, matrices, milk protein, modified starch

For further information please contact: renata.baranauskiene@ktu.lt

102

ENRICHMENT OF FRUIT LEATHERS WITH BERRY POMACE INCREASE ITS FUNCTIONALITY Renata Baranauskienė, Petras Rimantas Venskutonis, Ramunė Bobinaitė Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų rd. 19, Kaunas, Lithuania

Pressing fruit juice generates large amounts of by-products (pomace), containing valuable nutrients. Fruit leathers (FL) are restructured products manufactured from fresh fruit and berry pulp by dehydration. To increase the amount of natural antioxidants in the diet, foods can be supplemented with active fractions of concentrated polyphenolic plant substances. This work was aimed to enrich apple and black currant FL with 1% of sea buckthorn (SB) and 1% of raspberry (R) and black currant (BC) freeze-dried pomace (P), and to evaluate their effect on chemical composition, total phenolics and anthocyanins, antioxidant capacity (AC) and volatile aroma profile.

The chemical composition of berry pomace and FL was determined according AOAC; total phenolics (TPC) were measured with Folin-Ciocalteu reagent; total anthocyanins by pH differential method and AC by in vitro DPPH• and FRAP assays. The composition of volatile organic compounds was evaluated by HS-SPME-GC-TOF/MS.

The TPC varied from 1339 (SB-P) to 2019 mg GAE 100 g-1 (R-P). The BC-P was extremely high in total anthocyanins (2539 mg CGE/100 g-1) and rich in vit.C (325 mg 100 g-1), while SB-P in lipids (4.7%). SB-P increased AC of FL by approx. 10%. The addition of R-P and BC-P increased the AC by 4.9% (DPPH•) and 13.0% (FRAP). More than 120 volatile compounds were detected including esters, aldehydes, alcohols, ketones, acids, terpenes, aromatics, alkanes, etc. The main volatiles released in HS of FL were furfural (28.0–54.3%), 6-methyl-hepten-2-one (7.9–8.5%), 1-octen-3-ol (1.5–3.9%), 1-octen-3-one (0.6–3.0%), (2E)-heptenal (0.7–2.7%), (2E,4E)-decadienal, hexanoic acid, butyrolactone, and nonanal. In conclusion, berry pomace may be promising ingredients of fruit leathers for increasing their nutritional value and antioxidant potential.

Keywords: berry pomace, fruit leather, chemical composition, antioxidant capacity, volatile aroma profile

Acknowledgement:

This work was supported by the European Regional Development Fund under Measure No. 01.2.2-LMT-K-718.

For further information please contact: renata.baranauskiene@ktu.lt

103

THE APPLICATION OF TRITICALE FLOUR FOR THE PRODUCTION OF COOKIES Miona Belović1*, Aleksandra Torbica1, Dubravka Škrobot1, Jelena Tomić1, Ivana Čabarkapa1, Dragan Živančev2, Slaviša Štatkić2, Vladimir Aćin2, Kristína Kukurová3, Zuzana Ciesarová3 1 University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Institute of Field and Vegetable Crops, Small Grains Department, Maksima Gorkog 30, 21101 Novi Sad, Serbia 3 NPPC VÚP National Agricultural and Food Centre in Slovakia, Food Research Institute, Priemyselná 4, 824 75, Bratislava, Slovakia

Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.

Spread ratio of cookies manufactured from refined triticale flour did not differ significantly from refined wheat flour cookies, while instrumentally determined hardness and sensory scores for structure and chewiness were in the range obtained for wheat flour cookies. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that refined triticale flour is suitable for the production of cookies. However, cookies prepared from wholegrain triticale flour were characterized by the lowest spread ratio and the lowest score for appearance, while its texture was assessed as too crumbly. It is supposed that different milling technique is needed to obtain wholegrain triticale flour which is more suitable for cookie production.

Keywords: triticale, cookies, colour, texture properties, sensory properties

*For further information please contact: miona.belovic@fins.uns.ac.rs

104

BERRY PRESS CAKE AS SUPPLEMENT FOR MYCELIUM GROWTH OF INONOTUS OBLIQUUS Gabriele Beltrame1, Zenghua Han2, Hongbo Yang2, Baoru Yang1

1 Food Chemistry and Food Development, Department of Biochemistry, Faculty of Science and Engineering, University of Turku, Itäinen Pitkäkatu 4, Turku, Finland 2 Institute of Microbiology, Heilongjiang Academy of Science, Zhaolin Street 68, Harbin, China

Mushrooms have been regarded as food for centuries. Also, positive health effects have been connected to mushroom consumption. During the past 50 years, constant efforts have been dedicated to the isolation and identification of mushroom bioactive components. In particular, research has focused on the β-glucans, which have proven to possess multiple biological activies. However, the seasonal variation of mushroom yields have led to study alternative ways to obtain constant sources of β-glucans. Submerged cultivation is regarded as a fast and cheap way to obtain mycelium for extraction of bioactive polysaccharides. Such methodology also allows the use of supplements to increase cultivation yield.

Inonotus obliquus is a basidiomycete, obligate parasite of birch. Its sterile conk, called Chaga, is a known traditional remedy in the Baltic area. To overcome the problems connected to Chaga harvesting, the submerged cultivation of the mycelium of I. obliquus has been widely applied and multiple reports on the effects of medium supplements are available.

In the present work, I. obliquus was cultivated with the supplementation of sea buckthorn press cake. Different supplement concentrations and cultivation times were tested. At multiple conditions, the mycelium yield was significantly increased, without affecting polysaccharide properties. The results showed potential for the further use of other common fruit industry sidestreams as supplements for the production of bioactive mushroom β-glucans.

Keywords: Inonotus obliquus, submerged cultivation, sea buckthorn, polysaccharides

For further information please contact: gabriele.beltrame@utu.fi

105

EFFECTS OF ULTRAVIOLET (UVC) TREATMENTS ON VITAMIN D AND BIOACTIVE COMPOUNDS OF WILD CHANTERELLE MUSHROOMS FROM ESTONIA Sana Ben Othman1, Ivi Jõudu1,2, Rajeev Bhat1

1 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R.Kreutzwaldi 56/5, Tartu 51006, Estonia 2 Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Science, Fr.R.Kreutzwaldi 56/5, Tartu 51006, Estonia

Vitamin D deficiency is often associated with different health problems like rickets as well as chronic diseases such as cardiovascular disease, hypertension, cancer, etc. Limited sunlight exposure during winter season in temperate climate region, as well as more prevalent indoor activities in other countries, result in inadequate synthesis of cholecalciferol (vitamin D3) via skin exposure to UV via sunlight. Vitamin D3 is present in animal foods such as eggs, milk, and different fish species, while mushrooms and yeast are the major non-animal source of vitamin D2 (ergocalciferol). Mushrooms have high potential to be used as a dietary source of vitamin D, especially for vegans and vegetarians. Many studies have investigated the potential of UV irradiation treatments to enhance vitamin D2 content of different species of cultured and wild mushrooms. However, only few studies have focused on the effect of UVC radiation on other bioactive compounds such as phenolic compounds. In the present study, we evaluate the effect of UVC treatments of wild chanterelle mushroom (Cantharellus cibarius) on vitamin D2 content as well as phenolic compounds and antioxidant activity. Results of our on-going investigations will be presented highlighting the potential effects of UVC-irradiation as post-harvest treatment in wild chanterelle mushroom.

Keywords: Wild chanterelles, UVC radiation, Vitamin D2, Phenolic compounds

Acknowledgements:

The theme of this presentation is based on our ongoing project- VALORTECH, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 810630.

For further information please contact: sana.benothmanepaloulou@emu.ee

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AN APPLIED SCIENCE APPROACH FOR DEVELOPMENT AND IMPLEMENTATION OF FRUGAL FOOD PROCESSING TECHNOLOGIES FOR FARMS AND AGRI-SMES Simon Berner1, Franz Auer1, Hartmut Derler1

1 Department of Engineering, FH JOANNEUM University of Applied Sciences , Graz, Eggenberger Allee 11, Austria

Data indicates that many small farms are under significant price pressure. Among other reasons this leads to a high number of farms that close their business. At the same time for many reasons like sustainability, land care and resilience, small farms fulfill important tasks.

One approach to keep small and medium sized agribusinesses alive is to support them technologically to be more competitive and to create more added value, such that farmers are able to sell more refined products and earn more money. At the same time handwork is expensive and staff for this work is often lacking. We found that farmers are in many cases not willing or able to pay high prices for high-tech automation solutions. However, in many cases the agricultural environment fits well to implement frugal and robust technologies.

Therefore, in our applied science environment, we focus on frugal technologies. We designed the whole innovation process, from the identification of the demand, definition of requirements, designing of solutions, prototyping, construction, building of the technology and integration into the process in the farm together with students and farmers.

The result is an automated sorting machine for sweet chestnuts. In close cooperation with the farmer the students designed a customized solution. The machine is frugal in the sense that it is reduced in complexity and fulfills the farmers requirements. Nevertheless it was challenging to meet all requirements without high-tech applications. The resulting sorting machine has a sophisticated process design and in simple and robust in use, it can be maintained and adapted easily with low effort and without high level engineering competencies.

Keywords: frugal food technology, small scale food production, process development

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QUALITY OF THE CREAMY HONEY WITH ROWANBERRY Anita Blija1, Mara Duma2, Evita Straumite3, Liga Skudra3, Marita Skudra3, Janis Vainovskis4, Janis Kronbergs5 1 Department of Nutrition, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, Jelgava, Latvia 2 Department of Chemistry, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, Jelgava, Latvia 3 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, Jelgava, Latvia 4 Ltd. Meduspils, Kares, Blidene parish, Brocenu district, Latvia 5 Ltd. Bizeco, Teili, Sigulda parish, Sigulda district, Latvia

Various honey-fruit mixtures are currently available on the market. Even though the preparation methods of these mixtures differ, the influence of the active compounds of honey on the nutrients in fruits is not taken into account. The aim of this study is to investigate depending on the fruit processing method the physical and microbiological characteristics during storage of creamy honey with added rowanberries. Rowanberry puree and powder was prepared using frozen and defrosted fruits.

The main parameters influencing the growth of microorganisms in honey-fruit mixtures are the method of treating rowanberries, the amount of rowanberry puree and powder added to the creamy honey, the soluble solids content, the water activity and pH. Total plate count, yeasts, moulds and E.coli were determined in rowanberry puree, rowanberry powder and honey-fruit mixtures. The obtained results showed that the content of soluble content of honey samples with different concentrations of rowanberry puree was in the range from 78 to 71 Brix%, and water activity in the range from 0,61 to 0,71. The soluble solids content for rowanberry powder added to honey in various concentrations was in the ranged from 81 to 84 Brix%, water activity was in the range from 0,53 to 0,51. The total plate count, yeasts and moulds in the testing samples was in the legal limits. E.coli was not found in the honey samples. The experiments were set up in a way that rowanberry treatment method, added amount of puree and powder influence the physical parameters of honey-fruit mixtures.

Keywords: creamy honey, rowanberry, microbiological parameters, soluble solids, water activity

Acknowledgement: Present research has been supported by project Nr. 18-00-A01620-000031 “Development of high nutritional and constant viscosity honey mixture”.

For further information please contact: anita.blija@llu.lv

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EFFECTS OF CALCIUM SILICATE ON CHEMICAL PROPERTIES AND NUTRITIONAL PROFILE OF PLEUROTUS OSTREATUS VAR. FLORIDA Rossana V.C. Cardoso1,2, Marcio Carocho1, Ângela Fernandes1, Diego Cunha Zied3, Juan Diego Valenzuela Cobos4, Ana M. González-Paramás2, Lillian Barros1, Isabel C.F.R. Ferreira1 1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Portugal 2 Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bormatologia, Facultad de Farmacia, Universidad de Salamanca, Spain 3 Faculdade de Ciências Agrárias (FCAT), Universidade Estadual Paulista, Campus Dracena, Brazil 4 Unidad Profesional Interdisciplinaria de Biotecnologia (UPBIBI), Instituto Politécnico Nacional, Ciudad de Mexico, Mexico

Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical profile. In this work, supplementation of substrate of oyster mushroom (Pleurothus ostreatus var. Florida) with calcium silicate at different percentages (0, 0.5, 1.2 and 4%) is correlated with biological and chemical profiles during two harvest flushes. Supplementation did not change the weight, number, biological efficiency, yield and productivity rate of the mushrooms, with the significative difference being induced by the harvest period. Furthermore, slight changes were found in the chemical profile with an increase in vitamin D2 and tocopherols for the mushrooms with supplemented substrate. Overall, supplementation with calcium silicate does not seem to induce changes in oyster mushrooms and can be used as a pest controlling agent.

Keywords: calcium silicate, mushrooms, nutritional and chemical properties

Acknowledgments: The authors thank FCT, Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019), R.V.C. Cardoso’s PhD grant (SFRH/BD/137436/2018), L. Barros’ and A. Fernandes contract through the institutional scientific employment program-contract; the European Structural and Investment Funds (FEEI) through the Regional Operational Program North 2020, within the scope of Project Mobilizador ValorNatural®, to who M Carocho thanks for his contract; and to FEEI through the Rural Development Program (PDR2020), within the scope of Project MicoCoating (PDR2020-101-031472).

For further information please contact: mcarocho@ipb.pt

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FUNCTIONALIZATION OF CHEESE WITH MYCOSTEROL EXTRACTS FOR HYPOCHOLESTEROLEMIC EFFECTS Marcio Carocho1, Sandrina Alves Heleno1, Ricardo C. Calhelha1, Paula Rodrigues1, Lillian Barros1, Isabel C.F.R. Ferreira1

1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Portugal

Due to the structural similarity with phytosterols, it is believed that mycosterols act identically in the lowering of blood cholesterol levels. Herein, mycosterol extracts and pure ergosterol were incorporated in traditional sheep cheese to decrease cholesterol absorption. The developed cheeses were fully characterized before and after 2 months of maturation in terms of centesimal composition, profiles in individual fatty acids, lactose, lactic acid, and ergosterol/cholesterol. The cytotoxicity of pure ergosterol, cholesterol and A. bisporus extract was also evaluated. The nutritional value did not vary between the control cheese and the cheeses with the incorporations. In terms of physicochemical parameters, for the color analysis, overtime, the cheese with the extract increased in yellowness and reduced lightness. Among the fatty acids, no variations were detected between samples, being palmitic acid the most abundant one. Lactose was, as expected, identified in the cheeses and was greatly reduced overtime, while lactic acid increased during the two months. It was possible to determine that Caco2 cells absorbed 30% of cholesterol from the control cheese. On the other hand, cheese with pure ergosterol reduced cholesterol absorption in 11,85%, while the cheese with mushroom extract reduced the absorption in 15,355%. Moreover, is can also be stated that the normal microbiological maturation process was untouched. These results highlight the ability of ergosterol in reducing the cholesterol absorption, being an interesting candidate for the development of hypocholesterolemic foods.

Keywords: mycosterols, cheese, hypocholesterolemic agents, functional foods

Acknowledgments: Foundation for Science and Technology (FCT) and FEDER, under program PT2020 for financial support to CIMO (UD/AGR/00690/2019). European Structural and Investment Funds (FEEI) - Regional Operational Program North 2020 within the scope of ValorNatural® Mobilizador project, to whom M. Carocho also thanks for his contract. L. Barros and R. Calhelha thank FCT, I.P. for the institutional scientific employment program-contract, and S.A. Heleno for the individual scientific employment program-contract.

For further information please contact: mcarocho@ipb.pt

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SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES) – PROMISED APPLICATIONS IN FUNCTIONAL FOODS Zuzana Ciesarová1, Kristína Kukurová1, Viera Jelemenská1, Alžbeta Kvasnová1,2

1 Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, Bratislava, Slovakia 2 Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, Bratislava, SLovakia

Sea buckthorn (Hippophae rhamnoides L.) is a traditional wild growing bush with distinctive orange coloured berries. Exceptionally rich composition full of lipophilic and hydrophilic antioxidants, vitamins, fibre and other compounds challenged us to find new applications of sea buckthorn in foods with functional properties. Sea buckthorn processing is mainly targeted on juice production. By-products of this technology – peelings, pulp, leaves, seeds and branches – are still full of valuable constituents usable for enrichment of traditional food products.

Milled dried sea buckthorn powder acquired from the exclusive Slovak farm production was characterized and applied in cereal based food model (cookies, bread). For consumers was acceptable a 10% substitution of cereal flour by dried sea buckthorn powder which resulted – besides other positive aspects – in a substantial increase of dietary fibre content. On the other hand, the potential to form harmful acrylamide also increased due to high level of the main precursor the amino acid asparagine.

Keywords: sea buckthorn, dietary fibre, acrylamide, asparagine

Acknowledgement: This work was supported by the project APVV 17-0212 “Bioactive compounds of sea buckthorn and its application in functional foods” and the project of the Ministry of Agriculture SR “Enhancement of quality and competitiveness of new and innovative Slovak food products”.

For further information please contact: zuzana.ciesarova@nppc.sk

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EFFECT OF AQUEOUS DEBITTERING PROCESS ON QUINOLIZIDINE ALKALOIDS IN TEN ECOTYPES OF ANDEAN LUPIN (LUPINUS MUTABILIS SWEET) FROM PERU Paola Cortés-Avendaño1,2, Marko Tarvainen1, Jukka-Pekka Suomela1, Patricia Glorio-Paulet2, Baoru Yang1, and Ritva Repo-Carrasco-Valencia2

1 Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland 2 Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, Lima, Perú

The evaluation of the level of quinolidzidine alkaloids (QA) in edible Lupinus species is important from food safety point of view. Debittering process of Andean lupin (Lupinus mutabilis) is crucial, because the seeds cannot be used for food without treatment. However, the level of alkaloids after processing the seeds has typically been only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of QA in ten Peruvian ecotypes of L. mutabilis Sweet after aqueous debittering process. Based on the results obtained by gas chromatography and mass spetrometry, eight alkaloids were identified before the debittering process. The results indicate that the most abundant alkaloids, lupanine (2.5–5.2g/100g DM) and sparteine (0.2–0.9 g/100g DM), constitute up to 80% of the total alkaloids. After debittering, only lupanine (avg. 0.0012 g/100g DM) and sparteine (avg. 0.0014 g/100g DM) were identified in the seeds. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level set by international regulations (≤ 0.2 g/kg DM).

Keywords: aqueous debittering process, gas chromatography, mass spectrometry, Peruvian lupin, toxicity

For further information please contact: jusuom@utu.fi

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BIOREFINING SEA BUCKTHORN BERRY POMACE INTO VALUABLE NUTRIENTS USING MULTISTEP HIGH PRESSURE EXTRACTIONS WITH GREEN SOLVENTS L. Dienaitė1, M. Pukalskienė1, A. Pukalskas1, C.V. Pereira2, A.A. Matias2, & P. R. Venskutonis1 1 Food Science and Technology department, Kaunas University of Technology, Radvilėnų rd, Kaunas, Lithuania 2IBET, Oeiras, Portugal

Numerous studies reported the presence of high content of bioactive compounds in sea buckthorn berries (SBB); however information about SBB pomace is rather scare. Considering physical and chemical complexity of pomace (seeds, skins, pulp residues) the aim of this study was to evaluate the possibilities of fractionation of SBB pomace using green extraction methods with different polarity solvents. For this purpose consecutive extraction with supercritical CO2 (SFE-CO2), pressurized ethanol (PLE-EtOH) and water (PLE-H2O) were applied to dried and ground SBB pomace. The oil in lipophilic CO2 fraction consisted mainly of palmitic, palmitoleic, oleic, linoleic and linolenic fatty acids, which composed 20 identified by UPLC-QTOF-MS triacylglycerols. Tocopherols were the main antioxidants in this fractions and, most likely, their presence inhibited mayonnaise oxidation, which was measured by Oxipres and Rancimat methods. In addition, volatile compounds of lipophilic fraction were determined by GC×GC-TOF/MS. Consecutive PLE with EtOH and H2O resulted in 12 and 4.8% of extracts, respectively. Water extracts possessed higher antioxidant potential in Folin-Ciocalteu’s total phenolics, ABTS•+/DPPH•-scavenging and cellular antioxidant activity (CAA) assays; 25 compounds, including strong antioxidants, were determined in the extracts by UPLC-QTOF-MS. The extracts were not cytotoxic in Caco-2 model. Finally, SBB pomace PLE-EtOH/H2O extracts demonstrated antiproliferative results by inhibiting HT29 cancer cell line proliferation in a dose-dependent manner. Water extracts possessed about 6-fold stronger antiproliferative effect than ethanol extracts, which is in agreement with CAA results. It may be concluded that SBB pomace biorefining scheme well fits the concept of circular economy, while the products obtained are promising ingredients for developing new functional foods and supplements.

Keywords: sea buckthorn, CAA, antiproliferative activity, antioxidants, pomace

lijana.dienaite@ktu.edu

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SUITABILITY OF EXTRACTS FROM BERRY BY-PRODUCTS ON THE FORMULATION OF EDIBLE FILMS AND ENCAPSULATION SYSTEMS Viktorija Eisinaitė, Karolina Šlionytė, Justė Kazakauskaitė, Rimantė Vinauskienė, Aušra Šipailienė, Daiva Leskauskaitė, Petras Rimantas Venskutonis

1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, Kaunas, Lithuania

Berries such as black chokeberry and sea buckthorn are well known as a source of phytochemicals that have great health-promoting potential. Nowadays, pomace obtained from the production of berry juice are treated as waste despite the fact that it could be promising value-added functional ingredient.

In this study we used black chokeberry pomace extract rich in bioactive polyphenols in the formulation of double emulsion which were subsequently freeze-dried in order to obtain dispersible powders. Whereas, the sea buckthorn pomace extract due to its antimicrobial properties was used in the formulation of chitosan-based and alginate-based edible films.

The aim of the study was to investigate suitability of black chokeberry and sea buckthorn pomace extracts to the formulation of encapsulation systems and edible films.

Bioactive black chokeberry pomace extract was efficiently encapsulated (higher than 97%) in the inner water phase of the double emulsion. It was obtained that presence of extract in the double emulsion composition resulted intense pink colour, high thermal and creaming stability as well as high viscosity.

Edible films with sea buckthorn pomace extract showed desirable mechanical properties (strength and elasticity), good water vapour permeability and exhibited significant antimicrobial activity against Pseudomonas aeruginosa, Micrococcus luteus, Salmonella typhimurium, Eschericia coli, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis.

In summary, black chokeberry and sea buckthorn pomace extracts could be potentially used as ingredients in the preparation of edible films and encapsulation systems.

Keywords: black chokeberry, sea buckthorn, films, encapsulation

For further information please contact corresponding author Viktorija Eisinaitė viktorija.eisinaite@ktu.lt

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TOTAL, SOLUBLE AND INSOLUBLE DIETARY FIBRE CONTENTS OF SPAGHETTI CONTAINING HULL-LESS BARLEY FLOUR Dönüş Ermişer1, Erkan Yalçın2*, Betül Cındık2

1 Field Crops Central Research Institute, Ministry of Agriculture and Forestry, Ankara, Turkey 2 Department of Food Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey

The utilization of hull-less barley (HB) as fibre source in cereal products is required for its high protein, β-glucan and valuable phytochemicals. The aim of this work was to increase the bioactive compounds, especially total, soluble (β-glucan) and insoluble dietary fibre contents of pasta, without neglecting the tastiness characteristics. In this study, native durum wheat (Eminbey cv.) semolina (DWS) was substituted with refined- or wholegrain hull-less barley flour (RHBF or WHBF, respectively) in order to obtain nutritionally enhanced spaghetti pasta. The native and spring cultivar of HB (Özen cv.) was used in this research. Five substitution levels (10%, 20%, 30%, 40% and 50%) of RHBF or WHBF were tested. The farinograph water absorption (%) results of the blends were first determined for calculating added water amount for making pasta dough. Spaghetti pasta was made using a pilot scale pasta extruder. Then, total dietary fibre (TDF), soluble and insoluble dietary fibre (SDF and IDF, respectively) and β-glucan (BG) contents were investigated. The spaghetti pasta made of DWS was applied as control. All results were on dry weight basis. IDF and SDF contents of DWS were found as 3.10% and 3.17%, respectively. BG contents of WHBF and RHBF were found as 5.0% and 2.40%, respectively. TDF content of uncooked control pasta was found as 5.8%, besides TDF contents of uncooked pastas including RHBF or WHBF were in the ranges of 6.3–7.0% and 7.4–13.5%, respectively. BG contents of uncooked pastas containing RHBF or WHBF were in the ranges of 0.40–1.02% and 0.47–2.38%, respectively.

Keywords: Hull-less barley, Wholegrain, Spaghetti, Dietary fibre

*Corresponding author: yalcin_e@ibu.edu.tr

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VALORIZATION OF BARLEY SPENT GRAIN – A SOURCE FOR PLANT PROTEINS Maike Föste1, Mary-Liis Kütt2, Marie Kriisa2, Ene Viiard2, Raivo Vilu2, Stephanie Mittermaier1 1 Fraunhofer Institute for Process Engineering and Packaging IVV, Food Process Development, Giggenhauser Str. 35, Freising, Germany 2 Center of Food and Fermentation Technologies (TFTAK), Acadeemia tee 15A, 12618 Tallinn, Estonia

Barley spent grain (BSG) is one of the major side streams of the brewing industry, with annual waste production of 300.000 tons in the EU. However, this residue, based on barley, wheat or combinations of both, contain worthwhile components such as proteins and dietary fibers. The aim of this research was to optimize a process for the extraction of proteins and to estimate its potential for food applications. Analytical composition of 12 BSG batches revealed protein contents in the range of 20 to 30% of dry matter and about 20% of total dietary fibers of which the major proportion was insoluble. Fundamental investigation of protein solubility in BSG samples were conducted according to the method of Morr (1985) and the solubility was calculated after protein determination in the supernatant using the Bradford Assay. Results showed that protein solubility increased up to 20% by elevated pH-value (up to 11) and increased temperature (60 °C). Variations in extraction settings (salt type, salt concentration, presence of ethanol to facilitate prolamin extraction) were less effective. The addition of proteolytic and cell wall lytic enzymes revealed protein solubilities of up to 70%. For example, the BSG treatment with protease on pH 8.0 and on 50 °C achieved ~80% of soluble protein already after 1 h of incubation. Moreover, optimized extraction settings revealed a concentrate with a protein content of over 50% of dry matter. The color of the protein concentrate turned darker (L* < 42) than for pure BSG samples (L*value > 55). After enzymatic treatment the chromatographic analysis showed also the increase of free amino acids up to 60 mmol/L and acetic, malic, lactic and propionic acid concentration, which could give this protein solution a gut microbiota stimulating effect. Sensory evaluation revealed a cereal-like aroma and taste in pure BSG samples, which changed to a more spicy-like flavor in the concentrate. Depending on their protein functionality, such concentrates would be interesting to add in plant-based meat alternatives.

Keywords: BSG, protein, solubility, concentrate

For further information, please contact: maike.foeste@ivv.fraunhofer.de

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INSTABILITY OF LOW-MOISTURE CARRAGEENANS AS AFFECTED BY WATER VAPOR SORPTION AT MODERATE STORAGE TEMPERATURES Margus Friedenthal, Kairit Eha, Aleksei Kaleda, Natalja Part, Katrin Laos Department of Chemistry and Biotechnology, Tallinn University of Technology (TTU), Akadeemia tee 15, 19086 Tallinn, Estonia, margus.friedenthal@pmk.agri.ee (M. Friedenthal); kairit.eha@ttu.ee (K. Eha); aleksei@tftak.eu (A. Kaleda); natalja@tftak.eu (N. Part); katrin.laos@ttu.ee (K. Laos)

Furcellaria lumbricalis, a red algal species primarily harvested from Canadian, Danish and Estonian waters, has been utilized for furcellaran extraction in Estonia over 50 years. It was noticed that some batches of the stored furcellaran powder showed an exothermic heat flow resulting in a local self-browning and limited burning as well. In general, the pronounced exothermic behavior is attributed to the onset of pyrolytic degradation. However there is no clear evidence of exothermic heat-flow for galactans at moderate temperatures. It is known that the amorphous sugars may sorb large amounts of water from their surroundings, resulting in crystallization during storage above a critical, temperature-dependent relative humidity.

Isothermal microcalorimetry was used to study exothermic heat flow caused by the absorption of water into samples leading to their thermodynamic instability under moderate storage conditions (35 C, τ = 12 h), where τ – reaction time (h). The net heats evolved by furcellaran, ι-carrageenan, κ-carrageenan and a mixture of κ/λ-carrageenan were 43.5 J/g, 45.9 J/g, 31.6 J/g, and 28.1 J/g, respectively. The responses of a heat treatment of carrageenans at 55 C, 85 C, and 105 C for 15 min on exothermic heat Q (J/g) at different water activities were measured. There was a noticeable similarity on mathematical behavior of different heat treated carrageenans. It was concluded that carrageenans affected by excessive heat treatment should be preferably stored with limited water access. It was assumed that applying heat for the additional processing of carrageenan would destabilize the galactans, thus opening more binding sites for water.

Keywords: Carrageenan, Instability, Water sorption, Isothermal microcalorimetry

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PHENOLIC AND VOLATILE COMPOUNDS IN HORSERADISH ROOTS JUICE AND POMACE Ruta Galoburda1, Lolita Tomsone1, Zanda Kruma1, Ingmars Cinkmanis2

1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Liela iela, Jelgava, Latvia 2 Department of Chemistry, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Liela iela, Jelgava, Latvia

Horseradish (Armoracia rusticana) roots are rich in bioactive compounds such as phenolics possessing antioxidative activity. In the current study horseradish roots were used for obtaining juice. Thus the aim was to evaluate the content of phenolic and volatile compounds, as well as antioxidant activity in horseradish roots juice and its by-product – pomace.

Juice was obtained grinding frozen roots and extracting it using a basket press. Juice yield was 27%. The content of total phenolic compounds (TPC), total phenolic acids, total flavonoids, total flavonols, total flavan-3-ols, and antioxidant activity was analysed in horseradish roots, its juice and pomace by spectrophotometric assay. An ultrasound-assisted extraction (UAE) with acetone and ethanol/water (80/20 v/v) at room temperature was applied. Gas chromatography was used for volatile compound evaluation.

The obtained juice contained higher amounts of TPC, total flavan-3-ols, and flavonols comparing to horseradish roots pomace. As a result, juice possess higher antioxidant activity. Phenolic acid content both in juice and pomace was significantly lower comparing to whole horseradish roots. Horseradish roots pomace contained higher amount of total flavonoids comparing to juice. Allyl isothiocianate was identified as the major volatile compound in horseradish roots and their processing products.

Horseradish roots juice is a product containing valuable bioactive compounds and antioxidant activity. However, significant amount of bioactives was retained in pomace, which additionally contain fibre. Thus both products juice and pomace has potential for the further use as ingredient for new food products.

Keywords: phenolic compounds, allyl isothiocianate, horseradish, juice, pomace

Acknowledgments: This study was financially supported by the ERDF Post-doctoral Research Support Program (project Nr.1.1.1.2/16/I/001) Research application “The changes of horseradish biologically active compounds and their bioavailability in an in vitro model of the human gastrointestinal tract as a result of technological processes” (Nr.1.1.1.2./VIAA/1/16/187).

For further information please contact: ruta.galoburda@llu.lv

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SEA BUCKTHORN POMACE: AN UNDERUTILIZED SOURCE OF VALUABLE BIOACTIVE DIETARY FIBER Shehzad Hussain*, Ivi Jõudu, Rajeev Bhat

ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH), Estonian University of Life Sciences, Fr.R. Kreutzwaldi 1, Tartu 51006, Estonia

Sea buckthorn fruit is a multifunctional food possessing rich nutraceutical (nutritional and medicinal) value. Its pomace has high amounts of bioactive compounds including those of valuable dietary fibers, which can find wide applications in food and pharmaceutical industries. Sea buckthorn berry processing includes production of its juice leaving behind press residues or the pomace. In the framework of valorization of this pomace, the main aim of this study was to consider the possibilities to utilize sea buckthorn pomace as a source of dietary fibers via means of green extraction techniques. Soluble dietary fiber was extracted from sea buckthorn pomace by water, ethanol and via enzymatically assisted extraction methods. The obtained sea buckthorn pomace soluble dietary fiber (STP-SDF) was investigated for its composition, techno-functional attributes such as water and oil holding capacity, solubility, color, etc. Further, attempts were made to produce novel yogurt by using different concentrations of STP-SDF. Various parameters of yogurt prepared with STP-SDF were examined (e.g. physicochemical and techno-functional properties such as moisture, pH, protein, fat, acidity, total solids, WHC, color, textural profile, etc), followed by sensory evaluation. Some of the interesting results generated on valorisation of sea buckthorn pomace will be presented.

Keywords: Sea buckthorn pomace, underutilized bioactive compounds, soluble dietary fiber, yogurt

Acknowledgements: This study is based on the ongoing project – VALORTECH, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No. 810630.

For further information please contact: Shehzad.Hussain@emu.ee

(for ORAL PRESENTATION)

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IMOBILIZATION POSIBILITIES OF ANTIMICROBIAL COMPONENTS FOR THE DEVELOPMENT OF APPLE POMACE HYDROGEL TYPE NUTRACEUTICALS Jurgita Ilginiene1, Grazina Juodeikiene1,2, Karolina Trakselyte-Rupsiene1, Daiva Zadeike1,2, Valdas Jakstas3, Jurga Bernatoniene3,4, Mindaugas Marksa3, Liudas Ivanauskas3, Elena Bartkiene2,3,5, Vita Lele2,3,5, Pranas Viskelis3,6 1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu Rd. 19, Kaunas, Lithuania 2 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes St. 18, Kaunas, Lithuania 3 Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių pr. 13, Kaunas, Lithuania 4 Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Faculty of Pharmacy Lithuanian University of Health Sciences, Sukilėlių pr. 13, Kaunas, Lithuania 5 Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes St. 18, Kaunas, Lithuania 6 Biochemistry and Technology Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno St. 30, Babtai, Lithuania

In recent years, emergence of antibiotic resistant pathogens inspired the development of alternative therapies including nutraceuticals with selected compounds of plant and animal origin. This study was dedicated to apply the apple pomace from apple cultivar “Ligol” as source of pectin substances for the immobilization of selected essential oils (Thymus vulgaris and Syzygium aromaticum) and Lactobacillus uvarum (LUHS245) fermented bovine colostrum (BC). The antimicrobial tests of all constituents in the formulations were carried out against indicator microorganisms such as E. coli, S. aureus, S. typhimurium, P. aeruginosa and B. cereus using agar disk and well diffusion methods. The HPLC for phenolic compounds analysis in apple pomace and apple powder was performed. The hydrogel texture was modified by using different sweeteners (glucose, sorbitol, erythrol and maltitol) vs sucrose and tested using TAXT plus Texture Analyzer. The release of antimicrobial compounds from nutraceuticals was performed in vitro. Results showed that tested essential oils (Thymus vulgaris at 1% concentration) showed the strongest antimicrobial activities against all pathogens. LAB fermented BC showed inhibitory activities against all tested pathogens while apple pomace and apple powder were most effective against S. aureus. Based on HPLC the higher concentrations of determined phenolic compounds were detected in apple pomace than in apple powder (2,7 mg/g and 1,6 mg/g respectively). In vitro tests allowed to hypothesize that apple hydrogels could be promising carriers for antimicrobial compounds at pH 2 and at pH 7,5.

Keywords: Apple pomace, essential oils, bovine colostrum, antimicrobials

Aknowledgement: The authors gratefully acknowledge for the funding of this research by The European Regional Development Fund by the program “Research Projects Implemented by the World-class Researcher Groups” (Grant No. 01.2.2-LMT-K-718). The authors gratefully acknowledge the COST Action CA18101 “Sourdough biotechnology 323 network towards novel, healthier and sustainable food and bioprocesses”. For further information please contact: grazina.juodeikiene@ktu.lt*

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ULTRASONICATION EFFECT ON THE PROTEIN CHANGES IN COCONUT PRESS CAKES USED FOR ANTIMICROBIAL NUTRACEUTICALS Jurga Andrėja Kazlauskaite1, Grazina Juodeikiene1,2*, Karolina Trakselyte-Rupsiene1, Daiva Zadeike1,2, Valdas Jakstas3, Jurga Bernatoniene3,4, Mindaugas Marksa3, Liudas Ivanauskas3, Elena Bartkiene2,3,5, Vita Lele2,3,5, Pranas Viskelis3,6 1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu Rd. 19, Kaunas, Lithuania 2 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes St. 18, Kaunas, Lithuania 3 Institute of Pharmaceutical Technologies, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių pr. 13, Kaunas, Lithuania 4 Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Faculty of Pharmacy Lithuanian University of Health Sciences, Sukilėlių pr. 13, Kaunas, Lithuania 5 Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes St. 18, Kaunas, Lithuania 6 Biochemistry and Technology Laboratory, Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno St. 30, Babtai, Lithuania

Plant drinks from coconuts are a popular protein-rich alternative for lactose intolerant people. However, such type of production generates a significant amount of waste such as press cake, containing useful nutritional proteins. This study aims to analyse the effect of high frequency (850 kHz) ultrasound (US) at low intensities (0.9 W/cm2; 1.3 W/cm2 and 2 W/cm2) on the changes of proteins in coconut press cake (CPC), used for nutraceuticals production. The treatment of CPC suspensions (8%) was carried out different time (10 and 30 min) and pH medium (4,7,9) at low temperature (50 °C). The effect of US on the soluble protein extraction was evaluated using Bradford, Kjeldahl and SDS-PAGE methods. Tea tree essential oil (EOs) and raspberries press cake were immobilised in CPC samples, obtained at selected optimal parameters (2 W/cm2, 10 min). The gel formation during antimicrobial nutraceutical production has been evaluated using rapid acoustic texture analyser. SDS-PAGE results showed, that US increased the concentration of soluble proteins. Besides, US allowed to increase the content of CPC in nutraceutical formulations till 30% (8% suspensions) and gel showed optimal texture (2.77 N). EOs (tested in concentrations from 0.1% till 1,0%) and raspberries press cake (1 mg/ml) showed antimicrobial effect against pathogens (E. Coli, S. Typhimurium, S. Aureus, B. Cereus, P. Aeruginosa) and were used in final stage of CPC proteins enriched antimicrobial nutraceuticals production.

Keywords: antimicrobials, nutraceuticals, ultrasonication, press cakes Acknowledgements: The authors gratefully acknowledge for the funding of this research [Project DISCOVERY, Grant No. TM-18-1]. The research is funded by The European Regional Development Fund by the program “Research Projects Implemented by the World-class Researcher Groups” (Grant No. 01.2.2-LMT-K-718). The authors gratefully acknowledge the COST Action CA18101 “Sourdough biotechnology 323 network towards novel, healthier and sustainable food and bioprocesses”. For further information please contact: grazina.juodeikiene@ktu.lt*

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TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF HONEY POWDER Anete Keke, Ingmars Cinkmanis

Department of Chemistry, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Liela Street 2, Jelgava, Latvia

Honey powder could be used as an innovative and attractive substitute to liquid honey. The production of honey powder would allow to expand honey’s usage in food industry, cosmetics and pharmaceutics. In this research, freeze drying method was performed to obtain honey powder samples. Overall, 4 different formulations were prepared to obtain the powder samples. The aim of the research was to determine the total phenolic content and antioxidant activity of the honey powder samples by spectrophotometric method. The determined content of total phenolics in the samples ranged from 92 to 146 mg gallic acid 100 g-1 of dry matter. Antioxidant activity was measured with DPPH (2,2-diphenyl-1-picryhydrazyl) radical scavengers, and the IC50 results ranged from 1 to 3 mg mL-1.

Keywords: honey powder, antioxidant activity, polyphenols, freeze drying

For further information please contact: anete.keke@llu.lv

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EFFECT OF SWEET GRASS EXTRACT ON OXIDATIVE STABILITY OF BURGER PATTIES WITH MECHANICALLY PRESSED AND DEFATTED HEMP SEED ADDITIVES Kristi Kerner1,2,3, Petras Rimantas Venskutonis2, Ivi Jõudu1,3, Alo Tänavots1 1 Chair of Food Science and Technology, Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Kreutzwaldi 56/5, Tartu, Estonia 2 Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl.19, Kaunas, Lithuania 3 ERA Chair for Food (By)Products Valorisation Technologies (VALORTECH),, Estonian University of Life Sciences

Lipid oxidation is one of the major causes of deterioration of meat and -products quality leading to consumer dissatisfaction and economic loss. Lipid oxidation also reduces the nutritional and sensory properties of meat. It can be inhibited by the use of antioxidants. The use of plant origin proteinaceous ingredients is another trend in the development of meat products. Many plants are good sources of various nutrients and bioactive compounds; some of them have been shown as effective antioxidants improving the overall quality of meat products. Hemp seeds are good source of various nutrients; however, currently they are mainly used for high nutritional value oil, whereas its press-cake contains proteins, dietary fibre and minerals.

The aim of this study was to evaluate the oxidative stability of pork burger patties with the addition of dried mechanically pressed hemp seeds (2%), fully defatted by supercritical CO2 extraction hemp seed (2%), sweet grass (Hierochloe odorata) extract (2%) and sweet grass extract with dried pressed hemp seed additive (0,5 and 1,5% respectively) compared with control sample (without additives) during the storage on days 0, 4, 8 and 15.

The addition of sweet grass extract decreased the oxidation process; the content of formed malondialdehyde remained the lowest compared to other burger patties with plant based additives. Good results were also obtained by the use of hemp additives.

In conclusion, results showed that sweet grass extract inhibits the formation of lipid oxidation in burger patties during storage, it may be a promising natural antioxidant of meat products improving oxidative stability.

Keywords: meat quality, oxidation, antioxidants, sweet grass extract, hemp seed additives

Acknowledgment: This study was supported by the European Union’s Horizon 2020 research and innovation programme project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian University of Life Sciences - VALORTECH (grant agreement No 810630).

For further information please contact: e:mail kristi.kerner@emu.ee

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OPTIMIZATION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTION FOR BIOACTIVE COMPOUNDS RECOVERY FROM PHAEODACTYLUM TRICORNUTUM Nadiia Khakimova1, Michail Syrpas1, Petras Rimantas Venskutonis1 1 Kaunas University of Technology, Department of Food Science & Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania, ktu@ktu.lt

Microalgae are considered as alternative feedstocks for production of valuable bioproducts, with potential applications in pharmaceuticals, nutraceuticals and cosmetics. Phaeodactylum tricornutum is proved to be a good natural source of polyunsaturated fatty acids, such as EPA and DHA and carotenoids, especially fucoxanthin. Supercritical carbon dioxide extraction (SFE-CO2) fits all requirements as green sustainable extraction technique for isolation of functional products from various sources.

The aim of the current research is the optimization of SFE-CO2 conditions for recovery of carotenoids and polyunsaturated fatty acids from P. tricornutum biomass. Therefore, response surface methodology and central composite design were employed to establish the optimal extraction conditions. Extraction parameters such as temperature, pressure and the amount of ethanol as a co-solvent were optimized for the total lipophilic product yield and carotenoid content. Total lipophilic product yield varied from 4.8 to 11.7 g/100g DW, whereas carotenoid content ranged between 14.6 and 40.6 mg/g of extract. Under optimal conditions (30 MPa, 30 °C and 9.2% ethanol) the yield obtained was 9.8 g/100g DW and total carotenoid content was 35.1 mg/g of extract. The fatty acid profile of the oil extracted under optimal conditions was analyzed using GC-FID. Moreover, extracts and solid residues after SFE-CO2 were evaluated for their in vitro radical scavenging capacity and the total phenolic content. No significant changes in the antioxidant capacity of P. tricornutum biomass was observed prior and after non-polar fraction removal; thus, indicating that the solid residues after SFE-CO2 could be further utilized to maximize full recovery of antioxidant rich fractions.

Keywords: microalgae, Phaeodactylum tricornutum, supercritical carbon dioxide extraction, response surface methodology, carotenoids

For further information, please contact: nadiia.khakimova@ktu.edu

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MULTISTEP FRACTIONATION OF ELDERBERRY POMACE INTO FUNCTIONAL INGREDIENTS BY HIGH PRESSURE AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES Vaida Kitrytė1, Agnė Laurinavičienė1, Michail Syrpas1, Audrius Pukalskas1, Petras Rimantas Venskutonis1

1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų rd. 19, Kaunas, Lithuania

Large amounts of berry pomace (by-product of juice pressing industry) are discarded as a waste, although retains a wide variety of bioactive constituents with potential food, pharmaceutical and nutraceutical applications. The aim of this study was to recover valuable food-grade bioactive compounds from elderberry (Sambucus nigra L.) pomace, consecutively applying supercritical carbon dioxide (SFE-CO2), pressurised liquid (PLE) and ultrasound-assisted (UAE) extractions with green food-grade solvents (CO2, ethanol and H2O).

Towards this end, under optimized SFE-CO2 conditions (53 °C, 35 MPa, 45 min), 14.1 g of the lipophilic fraction was recovered from 100 grams of pomace, containing health beneficial polyunsaturated linoleic (42.0%) and α-linolenic (34.1%) fatty acids. Pomace residues after SFE-CO2 were further subjected to PLE and UAE with ethanol and water, recovering 12.9–21.8 g/100 g of polar extractable substances under different experimental conditions. UAE was more efficient to isolate ethanol-soluble components, while PLE was preferable for recovery of water-soluble fractions, containing various phenolic compounds and exerting strong in vitro antioxidant activity. The cyanogenic glycoside sambunigrin content in elderberry pomace and all extracts was very low (6.7–76.6 ng/100 g pomace) as compared to the EFSA’s acute reference dose for HCN (20 μg/kg BW).

In conclusion, the results of this work may be considered as another case study demonstrating that multistep fractionation may be successfully applied for converting agro-food processing by-products and/or waste into the high value functional ingredients with multipurpose applications.

Keywords: elderberry pomace, high-pressure and ultrasound-assisted extraction, phytochemicals, sambunigrin, antioxidant activity

For further information please contact: vaida.kitryte@ktu.lt

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COMPOSITION, PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF ESTONIAN HONEYS Evelin Kivima1, Kristel Tanilas2, Kaie Martverk1, Katrin Laos1

1 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Akadeemia tee 15, Tallinn, Estonia 2 Center of Food and Fermentation Technologies, Tallinn, Estonia

Honey is a natural product composed of about 600 different constituents. It consists mainly of carbohydrates and water and traces of other components, such as vitamins, minerals and aromatic substances. Honey is also rich in enzymatic and non-enzymatic antioxidants. Honey properties and compositions depend above all on the chemical content of the nectar of the plant that the honey is derived from, but also on the geographic area, as soil and weather determine melliferous flora, bee species and even storage mode.

The most widespread plants in Estonia that provide both pollen and nectar are rape (Brassica napus), white clover (Trifolium repens), melilot (Melilotus officinalis), raspberry (Rubus idaeus), and willow (Salix spp.), in addition to heather (Calluna vulgaris), which is one of the most highly valued honey. The physico-chemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity, proved the honeys to be of good quality, as the values were within the allowed limits of international standards. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mgGAE/100g and 1.9–6.4 mgQE/100g, respectively. The intensity of protocatechuic acid was highest in blends of blossom and honeydew honeys and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mgAAE/100g and the lipid soluble antioxidant values were 14.4–60.7 mgTE/100g. The major amino acid in the honeys was proline, with the highest concentration in heather honey and blends of blossom and honeydew honeys.

Darker honeys have higher total polyphenol and flavonoid values. High correlations between antioxidant activity and total polyphenol and flavonoid contents were found.

Keywords: honey, polyphenols, antioxidants, amino acid composition

For further information please contact: katrin.laos@taltech.ee

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ANTIMICROBIAL, ANTIOXIDANT AND SENSORY PROPERTIES OF LITHUANIA-DERIVED HONEY, PROPOLIS AND BEE BREAD Dovile Klupsaite1, Elena Bartkiene1,2, Vita Lele1,2, Vytaute Sakiene1,2, Paulina Zavistanaviciute1,2, Egle Zokaityte2, Agila Dauksiene1,3, Povilas Jagminas2, Modestas Ruzauskas3,4, Grazina Juodeikiene5 1 Institute of Animal Rearing Technologies, Faculty of Animal Science, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania 2 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania 3 Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania 4 Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania 5 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania

Nowadays, bee products are becoming valued natural substances and their physicochemical and biological properties are affected by many factors. Therefore, it is important to expand the information and explore the biological activities of recent products from different geographic regions. This study examined the antimicrobial and antioxidant properties, overall acceptability (OA), including influence of the product-induced emotions in fourteen honey (H1–14), four propolis (P15–18) and four bee bread (BB19–22) samples, collected in northwest Lithuania. The all tested bacteria were inhibited by summer honey H13. P18 inhibited 10, while bee breads inhibited 10–11 out of the 15 tested bacteria strains. All propolis samples inhibited B.cereus and P.multocida. The highest antioxidant activity and content of total phenolic compounds (TPC) were found in bee bread (93% and 394 mg GAE/100 g, respectively). Each bee products group (BPs) induced different intensities of emotions, and the OA showed a moderate positive correlation with the “neutral” emotion (r = 0.47).

In sum, Lithuanian bee products possessed valuable biological attributes that can be beneficially used in food industry and medicine, although further research is needed for the factors, which may contribute to bioactive properties of this region bee products.

Keywords: bee products, bioactivity, FaceReader

For further information please contact: dovile.klupsaite@lsmu.lt

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STABILITY OF FOOD WITH MICROBIAL HAZARD IN CHITOSAN PACKAGING MATERIALS Kristi Kõrge1,2, Helena Jalšovec3, Marijan Baijć1, Blaž Likozar1, Uroš Novak1 1 Department of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, Slovenia 2 Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618, Tallinn, Estonia 3 Acies Bio d.o.o., Tehnološki park 21, 1000 Ljubljana, Slovenia

Antimicrobial biopolymer chitin/chitosan (CH) from residual marine biomass has been recognized as a potential, vast source in bioengineering of active food contact materials1,2. The easily incorporated chestnut extract (CE) bounds well within the chitosan matrix, supplements it with active tannins i.e. tannic acid (TA) thus enhancing the antimicrobial properties. Although, mechanisms of the CH:CE films antimicrobial effect and interactions to the perishable food surface are yet to be described. Thus, based on our understanding of 1.5%CH, 1.5%CH:1%TA, 1.5%CH:1%CE film biochemical mechanisms, mechanical and antimicrobial properties3 the films compatibility to the food with microbial hazard during shelf life (fresh pasta 60 days; cheese 40 days, contaminated via inoculation) was investigated. Based on a chemical (total phenolic content (TPC)), physical (moisture, water activity, scanning electron microscopy) and microbiological analysis we show rapid moisture mobility between a fresh pasta and 1.5%CH sachets during the first nine days of storage, whereby TPC show dependency on moisture throughout the shelf life. Active components within the sachet prevented microbial growth on the food surface during the entire 60 days. Additionally, either in refrigerated (6 ± 2 °C) or accelerated (24 ± 2 °C) conditions, 1.5%CH:1%CE film was most successful in inhibiting of inoculated microbiota on cheese surface during 40 days. In the cases of starchy and high lipid food, CE enhances CH-based films’ performance and nutritional composition determines antimicrobial effect of the film. Results indicate that CH film with its antimicrobial assay show better compatibility to high lipid food.

Keywords: chestnut extract, chitosan, antimicrobial activity, microbial hazardous food, shelf life 1. Moustafa H., Youssef A. M., Darwish N. A., Abou-Kandil A. I. Eco-friendly polymer composites for

green packaging: Future vision and challenges. Composites Part B 2019, 172, 16–25.

2. Novak U., Bajić M., Kõrge K., Oberlintner A., Murn J., Lokar K., Triler K. V., Likozar B. From waste/residual marine biomass to active biopolymer-based packaging film materials for food industry applications – a review. Physical Sciences Reviews 2019, 1–24, 20190099.

3. Bajić M., Jalšovec H., Travan A., Novak U., Likozar B. Chitosan-based films with incorporated supercritical CO2 hop extract: Structural, physicochemical, and antibacterial properties. Carbohydrate Polymers 2019, 219, 261–268.

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OPTIMISATION OF PROTEIN EXTRACTION FROM FOOD INDUSTRY SIDE-STREAMS: BARLEY SPENT GRAIN AND CANOLA PRESS CAKE Marie Kriisa, Maret Viirma, Anastassia Taivosalo, Raivo Vilu

Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia

In recent years, there has been a growing interest for food enrichment with high-quality plant-based protein concentrates and isolates, as well as dietary fibre. At the same time, enormous amounts of food industry protein and fibre-rich side-streams are left unattended and usually discarded. This study is part of an international interdisciplinary project, Prowaste, aiming at valorisation of those side-streams into food or feed-grade protein and dietary fibre ingredients. In order to have an efficient processing technology, a thorough optimisation of the enzymatic pre-treatment, fractionation of proteins and fibres, and drying of isolates is needed.

For optimising enzymatic pre-treatment, two raw materials with high nutritional value from side-streams were chosen – barley spent grain (BSG) from brewing processes and canola press cake (CPC) from rapeseed oil production. Different carbohydrases and proteases were tested, and their hydrolysis conditions optimised to improve further fractionation.

The pre-treatment of BSG samples with carbohydrases did not increase the soluble protein content. However, the pre-treatment of BSG with proteases increased the solubility of proteins significantly (up to 80%), producing different proteinaceous fractions, including water-soluble peptides and free amino acids. The soluble protein from CPC was obtained already with water extraction (pH 9.5, 50 °C, 30 min) and did not require further enzymatic treatment. Optimal parameters from laboratory-scale experiments were chosen and applied for scale-up experiments in 1 L bioreactors. Those experiments demonstrated that scale-up was efficient and stable incubation conditions (e.g., temperature, pH, or stirring) can increase the soluble protein content even more.

Keywords: barley spent grain, canola/rapeseed press cake, extraction of protein, enzymatic pre-treatment

For further information please contact: marie@tftak.eu

This work was supported by FACCE-JPI of ERA-NET, in the frame of the Prowaste project, with Estonian funder Ministry of Rural Affairs.

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IF YOU CAN’T BEAT THEM, EAT THEM! ROUND GOBY VALORISATION Rain Kuldjärv1, Kärt Leppik1, Kertu Viigipuu2, Noortje van Rossum3

1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia 2 Division of Food Technology, Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 3 Food technology department, HAS University of Applied Sciences, Onderwijsboulevard 221, DE ‘s-Hertogenbosch, The Netherlands

Round goby (Neogobius melanostomus) is a fish native to central Eurasia including the Black Sea and the Caspian Sea. In the Baltic sea, however, round goby is an invasive species; the population has shown steady growth – official catch in 2018 has reached approx. 120 000 tons. Due to significant ecological and economic impact, it has become important to regulate the population of round goby. This, in turn, is made difficult by the low market price – the fish is rather disregarded by both industries and consumers.

The aim of the study was to find valorisation possibilities for round goby, give appropriate recommendations to fish industries and increase the availability of round goby products on the market. Round goby is already well known and valued in central Eurasia. It is important to learn what kind of processing methods are most suitable for round goby in order to create products accepted by consumers.

Round goby has low-fat tender white meat with pleasant organoleptic properties. It could be used to make high-quality fish products, but it is important to select a suitable processing method beforehand. The results showed that filleting, breading, and marinating were not suitable because of the strong bones of the fish. For the same reason, preparation of minced meat from fish carcass turned out to be not a viable option. The most suitable processing methods were found to be smoking and meat separation.

The results of this study could prove to be a valuable input for the fish processing industry.

Keywords: round goby, valorization, fish products

For further information please contact: rain@tftak.eu

This study was in collaboration with University of Tartu, Estonian Marine Institute, Fisheries Information Center and supported by European Maritime and Fisheries Fund (EMFF) for 2014–2020.

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AGRIO ET EMULSIO – DEVELOPMENT OF FRUITY MUSTARD CREAMS WITH BEETS AND BERRIES Cristina Laranjeira1, António Raimundo1, João Garcia1, Marco Alves2, Maria Cipriano1, Maria Lima1, Marília Henriques1, Telma Orvalho2

1 Department of Food Technology, Biotechnology and Nutrition, Polytechnic Institute of Santarém, ESAS, Quinta do Galinheiro, Santarém, Portugal

2 Tagusvalley – Tecnopolo do Vale do Tejo, Rua José Dias Simão, Abrantes, Portugal

The project Agrio et Emulsio (POCI-01-0145-FEDER-023583) presents a proposal on Food Design & Technology, in the areas of vinegar products (Agrio) and food emulsions (Emulsio). One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies. Best results were obtained with seeds and powdered mustards in red wine vinegar, 4%(m/v) acidity. Maturation reached equilibrium on the 16th day, but pH evolution showed a practically stationary state from the 7th. The assays were carried out at room temperature using Sinapis Alba (Linnaeus) mustard species. The prototyping assays articulated technical, analytical (physical-chemical, rheological, microbiological) and sensory tests, predicting a future scale-up to industrial production. The panel of tasters selected, as final prototypes, a mustard cream with beet and raspberry and one with raspberry and blueberry, both submitted to stability tests and food pairing tests (2018), and later, a third prototype with strawberry and blackberry (2019). Each prototype has a distinct ingredients profile, mustard, fruits, olive oil, water, salt, sugar, honey and spices. The creams retain the sui generis taste of mustard tinted with the fruity flavour, plus an innovative purple rose colour.

Keywords: berries, mustard, vinegar

Acknowledgments: The authors acknowledge the sponsor of the Operational Program “Competitiveness and Internationalization” and of Lisbon’s Regional Operational Program, in the ERDF component. Special thanks to all the students involved.

For further information please contact cristina.laranjeira@esa.ipsantarem.pt

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RUO2-NAFION ELECTRODES FOR PH MEASUREMENT IN MILK Maryna Lazouskaya1,2, Ott Scheler2, Kiranmai Uppuluri3, Krzysztof Zaraska3, Martti Tamm1

1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn, Estonia 2 Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, Tallinn, Estonia 3 Łukasiewicz – Krakowski Instytut Technologiczny, ul. Zakopiańska 73, Krakow, Poland

Currently, the glass electrode is the only type of electrodes utilised for the measurement of pH in food products. The main drawbacks of glass electrode are i) its fragility and ii) potential contamination of food with dangerous shattered glass. An alternative to the conventional glass electrode is a ruthenium oxide (RuO2) solid-state electrode, where a pH-sensitive layer of RuO2 is screen-printed on top of a suitable substrate. Furthermore, modification of RuO2 solid-state electrode with a proton-conductive membrane of NafionTM was previously shown to enhance the electrode’s performance.

This work aimed to evaluate the possibility of pH measurement in milk samples utilizing ruthenium oxide solid-state electrodes covered with NafionTM membrane (RuO2-Nafion). For this purpose, RuO2-Nafion electrodes with 3 layers of NafionTM were tested. The electrodes reached stable values of electromotive force after 1 min. Furthermore, the response was similar to that of a conventional glass pH electrode. A single point calibration method, proposed by Lonsdale in 2019, was used to calculate the pH from the measured values of the electromotive force. This approach takes account of the predetermined sensitivities of the utilized electrodes. The deviation of pH values of the milk samples, measured with RuO2-Nafion electrodes, from the pH value, measured with conventional pH meter, did not exceed 0.3. Since a similar deviation can be observed for two different conventional glass electrodes used concurrently, we believe that RuO2-Nafion electrodes can be successfully used for pH measurement in milk and have the potential to replace conventional glass electrodes.

Keywords: solid-state pH electrodes, ruthenium oxide, Nafion

Acknowledgement: This work was supported by the European Commission through the AQUASENSE (H2020-MSCA-ITN-2018-813680) project.

For further information please contact: maryna.lazouskaya@tftak.eu

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OFF-THE-SHELF RUTHENIUM OXIDE BASED PH-ELECTRODES FOR AQUA-FOOD APPLICATION Maryna Lazouskaya1, Martti Tamm1, Kiranmai Uppuluri2

1 Center of Food and Fermentation Technology, Akadeemia tee 15A, Tallinn, Estonia 2 Institute of Electron Technology, ul. Zablocie 39, Krakow, Poland

The conventional methods for aqua-food (meat, fish, dairy products) quality monitoring rely on sensors with glass-based electrodes. However, as glass electrodes are fragile, solid-state electrodes are fabricated to replace glass on industrial scale. In this paper, the sensitivity of ruthenium oxide solid state electrodes, fabricated by LTCC technology, was investigated by standard potentiometric measurement to determine the possibility of electrodes usage after 1 year of shelf storage. Sensitivity of the electrodes was estimated by comparison of theoretical Nernstian response with the slope of linear dependence of emf on pH. The electrodes showed super-Nernstian response with sensitivity of around 60–70 mV/pH after 1 week of storage in water. Furthermore, it was demonstrated that fabricated sensors exhibit drop in sensitivity after 1 month of storage in water and maintained stable response of 30–58 mV/pH afterwards. It was demonstrated that electrodes that were kept on shelf for a year cannot be applied for aqua-food measurement.

Keywords: solid-state electrodes, LTCC, pH measurement, aqua-food

For further information please contact: maryna.lazouskaya@tftak.eu

This work was supported by the European Commission through the AQUASENSE project [H2020-MSCA-ITN-2018-813680]

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ESSENTIAL OIL FROM ONION Tiina Lõugas, Hanna Reti Tõnisson

Division of Food Technology, Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, Tallinn, Estonia

Herbs, spices and also onion (Allium cepa L.) and garlic (Allium sativum L.) have been used in culinary as flavouring ingredient for many centuries. In addition, many of them have some beneficial effect to our health and also they are used to prolong the shelf life of some food products. Essential oil from herbs has been shown the antimicrobial activity in many experiments.

In Estonia onions from Peipsi region are very popular. These onions have strong flavour and taste comparing other onions from our market.

The purpose of the present work was to determine the content of essential oil in onions from Peipsi region (3 different varieties), and describe their properties (antioxidant activity, antimicrobial effect) comparing other onions. The essential oil from onions was separated by steam distillation, the levels were lower than in selected herbs.

Keywords: onion (Allium cepa L.), essential oil, antioxidant activity

For further information please contact: tiina.lougas@gmail.com

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PRELIMINARY STUDY ON THE INFLUENCE OF SOMATIC CELL COUNT ON GOAT MILK COMPOSITION Liga Marcinkoniene, Inga Ciprovica

Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, Jelgava, Latvia

One of the most important questions in dairy goat sector in Latvia is to restrict somatic cell count in milk. The knowledge on somatic cell count and their influence on milk composition is of fundamental importance for the definition of goat milk quality. The study aim was to evaluate circumstances in goat milk composition according to somatic cell count. Goat milk samples (n = 24) were tested for obtaining preliminary results and an understanding of the influence of somatic cell count (SCC) on milk composition and suitability for cheese production. Animals were in first (n = 8) and second (n = 16) lactation. Samples were divided in two groups according to SCC: 1 = less than 1000 thous ml-1 (n = 11) and 2 = more than 1000 thous ml-1 (n = 13). Fat, protein, lactose, casein content and somatic cell count were tested in “Piensaimnieku laboratorija” Ltd. with Fourier-transform infrared spectroscopy. Fat content varied from 3.03 to 5.13%, lactose from 3.81 to 4.72%, average somatic cell count was 980 thous ml-1 in goat milk samples. Protein content was ranged from 2.79 to 4.28%, but casein from 2.10 to 3.17%. Higher fat and protein content was established in the second group samples, respectively, 3.90% and 3.68%. Higher lactose and casein content was found in the first group samples. The study results revealed that somatic cell count significantly affected goat milk quality, as a result of the higher casein content in goat milk samples which principally influences cheese quality and outcome.

Keywords: goat milk, somatic cell count, casein

For further information please contact: liga.marcinkoniene@gmail.com

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LIQUID WHEY PROTEIN CONCENTRATE AS ANTIMICROBIAL EDIBLE COATING TO IMPROVE THE SHELF LIFE OF CURD CHEESE Justina Mileriene1, Loreta Serniene1, Kristina Kondrotiene1, Dalia Sekmokiene1, Neringa Kasetiene1, Lina Lauciene1, Vaida Andruleviciute2, Mindaugas Malakauskas1

1 Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Tilžės str. 18, LT-47181 Kaunas, Lithuania 2 Lithuanian University of Health Sciences, Medicine Academy, Department of Biochemistry, Tilžės str. 18, LT-47181 Kaunas, Lithuania2

Department, Faculty, University, Street, City, Sate

Most recent technologies are aimed to improve sustainability and reduce waste in food production. Whey is a by-product from cheese production that is highly nutritious but in most cases whey or its products are being used in animal feed for fattening purposes. However, whey can be diversely re-introduced back into food products through concentrated protein-rich matrix as example, in form of edible coatings. The aim of this study was to develop edible coating as carrier of liquid whey protein concentrate (LWPC) and bioactive compound Cinnamon (0.3%) (Cinnamomum cassia) CO2 plant extract (CE) to improve the shelf life of curd cheese (CC). The cheeses samples were examined at 1, 10, 15, 20, 24 and 31 days of storage for changes of microbiological (total aerobic microbial count, lactic acid bacteria, yeasts and molds), physicochemical (pH, moisture, lactic acid and hardness) and sensory (overall acceptance, appearance, aroma, taste and texture) properties. The study revealed that an edible coating in combination with conventional vacuum packaging significantly (p < 0.05) decreased yeasts and molds by 1.5 log in CC after 31 days of storage, compared to uncoated but vacuumed cheese samples. Examined physicochemical properties of coated/uncoated CC samples did not show significant differences. Sensory properties between coated and uncoated samples were not significantly different (p > 0.879) among trained panelists (n = 23), indicating no effect of antimicrobial LWPC coating on the flavor of CC. The incorporation of whey as dairy by-product and bioactive compound cinnamon in a form of edible coating could be an excellent alternative not only extend the shelf life, but also to enhanced nutritional and functional value of curd cheese.

Keywords: liquid whey protein concentrate, cheese, edible coating, shelf life

Acknowledgement: This research was funded by the European Regional Development Fund according to the supported activity ‘Research Projects Implemented by World-class Researcher Groups’ under Measure No. 01.2.2-LMT-K-718.

For further information please contact: justina.mileriene@lsmu.lt

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THE VARIABILITY OF PHYSICO-CHEMICAL PROPERTIES OF BREWERY SPENT GRAIN FROM 8 DIFFERENT BREWERIES Joncer Naibaho1*, Małgorzata Korzeniowska1 1 Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland *Corresponding Author: Joncer Naibaho, Email: joncer.naibaho@upwr.edu.pl, Address: Chełmońskiego Street 37, 51-630 Wrocław, Poland

This research was aimed to identify the differences of brewers spent grain which were collected from eight breweries for their physicochemical properties. The spent grains were dried until it reached a stable weight, grounded to pass 385 µm sieve and they were vacuum packed in non-transparent packaging and kept in room temperature conditions for further analysis. Physicochemical properties including proximate, colour, water activity, water holding capacity, oil holding capacity and density were evaluated. The result showed that there are some differences in all measured quality parameters within all eight different spent barley grain samples. It is noticed that there is a similar pattern in some properties studied. Hence, it is suggested to study the mathematical modelling of properties studied with wider quality such as fiber composition, mechanical properties and thermal stability.

Keywords: brewery spent grain, waste characterisation, valorisation, agricultural by-products

137

APPLICATION OF ACID WHEY FOR LACTOBIONIC ACID PRODUCTION Vikram Reddy Narala1, Jelena Zagorska1, Ingmars Cinkmanis2

1 Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga iela 22, Jelgava, Latvia 2 Department of Chemistry, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga iela 22, Jelgava, Latvia

Microbial production of lactobionic acid (LBA) has emerged as a most promising and feasible approach to meet the bio-product market. Moreover, employing inexpensive whey as a feedstock in the production of LBA seems to be not only environmentally friendly but also a cost-effective methodology. The current study aims to develop biotechnology in the lactobionic acid production method using different proportions of acid and sweet whey combinations (70:30, 80:20, 50:50), accordingly. Acid and sweet whey (LTD Tukuma piens, LTD Latvijas piens, Latvia), Pseudomonas taetrolens (DSMZ, Germany), shake-flask (at 230 rpm) and bioreactor (at 350 rpm, pH-6.5, and aeration 0.5 L 𝑚𝑚𝑚𝑚𝑚𝑚−1) methods were used in the current research. The concentration of lactose and lactobionic acid was detected by HPLC (Shimadzu LC 20 Prominence, Japan). Results showed significant (p < 0.05) reduction of pH values in samples with an increased amount of acid whey as in the shake-flask, as in the bioreactor method. Bioreactor cultivation showed a significantly higher (p < 0.05) count of Pseudomonas taetrolens in substrate compared to the shake-flask method. Changes in proportions of sweet and acid whey in a substrate resulted in significant (p < 0.05) different amounts of lactobionic acid yield in both methods. Moreover, higher biomass inoculation of 30% (v/v), compared to 10% (v/v), produced significantly higher (p < 0.05) yield of lactobionic acid in bioreactor cultivation using the same substrate. It could be concluded, acid whey is a suitable substrate for lactobionic acid production, however, in combination with sweet whey, higher LBA yield was obtained.

Keywords: Lactobionic acid, Pseudomonas taetrolens, whey, shake-flask, bioreactor method

Acknowledgment: project No 19-00-A01612-000007 “Economically justified processing of whey for new food and feed” supported by the Ministry of Agriculture and Rural Support Service of the Republic of Latvia.

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LATEST TRENDS IN FOOD SAFETY – A CLOSER LOOK IN THE ANALYTICAL TOOLBOX Uwe Oppermann Shimadzu Europa GmbH, Albert Hahn Str. 6-10, 47269 Duisburg, Germany

Food safety is a major concern for the European population, with many food scandals being reported in the past few years in Europe and even on a global scale. The growing world population up to 9.7 billion by 2050 will further increase the demand for food. This will require higher crop production globally, by enhancing productivity through optimised methods, fertilisers, agrochemicals and pesticides. In order to comply with regulations on food safety, manufacturers of food and beverages must carefully control contaminants such as pesticides, mycotoxins and heavy metals.

Shimadzu is supporting the recent trends in food analysis and providing the tools for determination of contaminants in food and food packaging according to the European norms and legislations. Examples of the latest innovations are the determination of pesticides in fruit and vegetables using supercritical fluid chromatography coupled to tandem mass spectrometry (SFC-MS/MS), determination of mineral oil hydrocarbons (MOSH/MOAH) in food and food packaging using LC-GC online technique coupled to mass spectrometry and last not least screening and quantitative analysis of metal impurities in food and drinks by Inductively Coupled Plasma Mass Spectrometry (ICP-MS).

Keywords: Food safety, pesticides, heavy metals, mass spectrometry

For further information please contact: uo@shimadzu.eu

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PRODUCTION OF OKARA-BASED MEAT ANALLOGUE THROUGH LACTIC ACID FERMENATION: SENSORY PROPERTIES ENHANCER AND PROTEIN OXIDATION REDUCER Seyedmahmood Razavizadeh*, Gitana Alencikiene, Alvija Salaseviciene, Lina Vaiciulyte-Funk Food Institute, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, Lithuania

*Corresponding author: seyedmahmood.razavizadeh@ktu.edu

Press cake is a by-product of cold press liquid extraction, which is applied as feed or waste, whereas, it still contains proteins, fibers and amino acids. Therefore, press cake could be applied as human nutrition leading to reduction of the overall waste in vegetable product processing. The aim of this research was developing meat analogues with sensory properties similar to those of meat products when incorporated with fermented press cakes, as fermentation enhances sensory properties and nutritional values of press cakes.

Soy press cakes (okara) were suitable compounds regarding having proteins, fibers and essential amino acids, which was applied as the main protein source in matrices of meat analogue. Due to the low sensory quality of press cakes, lactic acid fermentation was proceeded to increase sensory properties of press cakes. The results demonstrated significant increase in the amount of lactic acids in all fermented okara samples, through fermentation with four specific lactobacillus strains. Okara samples significantly indicated less protein oxidation level after bacterial fermentation in comparison with control sample. Due to the sensory analysis results of meat analogue products based of fermented okara, okara fermentation by Lactobacillus plantarum and Lactobacillus brevis strains was more recommended than okara fermentation with Lactobacillus acidophilus strains regarding enhancing sensory properties of meat analogue products.

This research demonstrated the potential of Lactic acid bacteria fermentation by applying Lactobacillus plantarum and Lactobacillus brevis to convert okara into nutritive improver of meat analogues and reducer of protein oxidation level; meeting nutritional and sensory requests of modern consumer.

Keywords: Soy press cake, Meat analogue, Fermentation, Lactobacillus strains, Protein oxidation

Acknowledgment: This research is a part of project, “Disaggregation of Conventional Vegetable Press Cakes by Novel Techniques to Receive New Products and to Increase the Yield” (DISCOVERY) H2020 activity ERA-NET SUSFOOD2.

140

TWO HYLOCEREUS SPECIES AS ALTERNATIVE SOURCES OF COLOURING COMPOUNDS FOR FOOD INDUSTRY Custódio Lobo Roriz1,2, Sandrina Heleno1,, Patricia Morales2, Lillian Barros1,*, Isabel C.F.R. Ferreira1

1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal 2 Dpto. Nutrición y Bromatología II. Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Madrid, Spain

Betalains are a group of natural colouring molecules that can be used in the food industry, providing alternatives to the massively used artificial counterparts, recently described as less healthy agents. Despite the existing of natural options in the market, these are not enough to meet the needs of the food industry. Thus, the main objective of this work was to obtain bioactive extracts with strong colouring capacity from the epicarps of two pitaya varieties: i) white-fleshed pitaya Hylocereus undatus (Haworth) Britton & Rose (WFP) and ii) red-fleshed pitaya Hylocereus costaricensis (F.A.C.Weber) Britton & Rose (RFP). These extracts were obtained by dynamic maceration assisted by heat and were chemically characterized through different HPLC techniques regarding the betacyanins, tocopherols, and organic acids contents. Furthermore, the extracts were also evaluated for the antibacterial activity against pathogenic bacteria and regarding it’s toxicity. It was possible to identify six betacyanins in both samples, being 6'-O-malonylbetanin (phylocactin), followed by 4'-O-malonylbetanin, the major compounds found in the WFP samples and the phylocactin, the major compound found in RFP. Regarding the tocopherols profile, the WFP sample showed the presence of γ-tocopherol, while the RFP the four isoforms of tocopherols were detected. In both samples oxalic, malic and traces of fumaric acids were detected, being oxalic the major compound. Both of the extracts revealed promising antibacterial activity with minimum inhibitory concentrations ranging from 10 to 20 mg/mL; and no toxicity for normal cells. Therefore, these natural matrixes proved to be viable alternatives for obtaining colouring extracts with antibacterial benefits.

Keywords: Hylocereus undatus, Hylocereus costaricensis, Natural colourants, bioactivity, betacyanins

Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); C. L. Roriz PhD grant (SFRH/BD/117995/2016), L. Barros thanks FCT, P.I., through the institutional scientific employment program-contract for her contract and through the individual scientific employment program-contract for S.A. Heleno contract. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of project Mobilizador Norte- 01-0247-FEDER-024479: ValorNatural®.

For further information please contact: lillian@ipb.pt

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A NATURAL FOOD COLOURING AGENT OBTAINED FROM AMARANTHUS CAUDATUS L. Custódio Lobo Roriz1,2, Sandrina Heleno1, Patricia Morales2, Lillian Barros1,*, Isabel C.F.R. Ferreira1

1 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal 2 Dpto. Nutrición y Bromatología II. Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Madrid, Spain

In the last decade, due to scientific awareness and legislation restricting the use of some artificial colouring agents, the industry and the consumers started to look for safer alternatives, resulting in the exploitation of natural matrices as sources of molecules that could act as natural colouring agents and also provide health benefits. Amaranthus caudatus L. is a crop with a rich profile in nutrients, vitamins, minerals and bioactive molecules, with flowers displaying a bright pink colour, rich in colouring agents denominated betacyanins. Herein, the flowers of A. caudatus (considered bio residues) were extracted by a dynamic maceration to obtain a betacyanin enriched extract. Afterwards, the extract was characterized by different HPLC techniques regarding betacyanins, tocopherols and organic acids contents. Furthermore, the antibacterial activity was evaluated, as also the toxicity of the extract. From the obtained results, four betacyanins were identified and quantified, namely: amaranthine (171 ± 1 mg/g extract), isomaranthine (38 ± 1 mg/g), betanin (1.6 ± 0.1 mg/g), and isobetanin (1.3 ± 0.1 mg/g). Three isoforms of tocopherols were also detected, being β-tocopherol (0.884 ± 0.003 mg/100g dw) de most abundant one. Regarding the organic acids, oxalic (2.48 ± 0.05 mg/100g dw), shikimic (0.170 ± 0.003 mg/100g dw) and traces of fumaric acid were found. The obtained extract also presented an interesting antibacterial activity with minimum inhibitory concentrations ranging from 5–20 mg/mL against pathogenic bacteria; and revealed no toxicity for normal cells. After such promising results, this plant can be a viable alternative to obtain natural colorant ingredients with health benefits.

Keywords: Betacyanins, Food colourants, Amaranthus caudatus L.

Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); C. L. Roriz PhD grant (SFRH/BD/117995/2016), L. Barros, thanks FCT, P.I., through the institutional scientific employment program-contract for her contract and through the individual scientific employment program-contract for S.A. Heleno contract. The authors are also grateful to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of project Mobilizador Norte- 01-0247-FEDER-024479: ValorNatural®.

For further information please contact: lillian@ipb.pt

142

HIGH PRESSURE PROCESSING EFFECTS ON RAW PORK MEAT AMINO ACID AND FATTY ACID COMPOSITION Sanita Sazonova, Ruta Galoburda, Ilze Gramatina

Department of Food Technology, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Riga street 22, Jelgava, LV-3004, Latvia

The use of high-pressure treatment (HPP) in meat processing is a relatively new technology, which allows retaining the maximum nutritional value of the meat with a minimum of processing and extending its shelf-life. By comparing different meat processing methods around the world, such as high pressure, electric field and light pulses, electron beam, plasma, and modified atmosphere packaging, the most successfully commercialized turned out to be high pressure processing.

The aim of this research was to evaluate the effects of HPP on the fresh porcine Musculus longissimus lumborum amino acid and fatty acid composition. Vacuum packed meat samples were treated at 300 and 600 MPa for 1 and 15 min each in a high-pressure processor ISO-Lab S-FL-100-250-09-W (Stansted Fluid Power Ltd., UK). Amino acid composition was determined according to PB-53/HPLC ed. II of 30.12.2008. Fatty acid composition was analysed according to PN-EN ISO 12966-1:2015-01, PN-EN ISO 12966-2:2017-05 except p.5.3 and 5.5, PN-EN ISO 12966-4:2015-07.

Experimentally it was determined that pork meat protein denaturation occurred during high pressure processing, therefore the amino acid content and composition was analysed. The study proved that, irrespective of pressure and processing time, amino acid content and composition was not significantly different (p < 0.05) between HPP treated and raw meat.

Fatty acid composition is one of the most important indicators, which can change during pressure processing could negatively affect meat sensory properties and nutritional value. There is a general tendency for the high pressure samples to show a decrease in the fatty acid content. This could be due to the release of fat in the meat juice under pressure.

Keywords: HPP, meat, amino acids, fatty acids

For further information please contact: sanita.sazonova@llu.lv

143

ULTRASOUND-ASSISTED GREEN EXTRACTION OF NATURAL PIGMENTS FROM PUMPKIN WASTES USING VEGETABLE OILS Minaxi Sharma*, Ivi Jõudu and Rajeev Bhat

ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, Tartu 51006, Estonia

*Correspondence email: minaxi.sharma@emu.ee; Tel: +372 7313927

Of late, there has been a huge demand world over for natural plant derived pigments to replace artificial ones, especially in the food and pharmaceuticals based industries. In this regard, there is an growing trend to explore vegetal wastes obtained from fruits and vegetable processing industries (e.g. peels, seeds or pomace) to isolate natural pigments such as anthocyanins, betalains, carotenoids, chlorophyll etc. These pigments, apart from imparting colouring effects, are also established for their rich therapeutic potential. In this regard, the main objective of this work was to develop a novel extraction process for isolation of carotenoids from pumpkin wastes and to harvest their synergistic effects (e.g. as a natural colorant, identify antioxidant potential, etc) in food applications. In this study, green extraction techniques was employed (as ultrasound-assisted extraction) via use of different vegetable oils as solvents. Vegetable oils were used as alternative solvents and the effects of different oils on extraction yield was evaluated. Extraction temperature, time, pumpkin wastes:oil ratio, etc, were optimized to get maximum extraction yield. Comparative studies were undertaken between ultrasound-assisted and conventional solvent extraction methods. Further, carotenoids extracted was used for preparation of nano-formulations by using food grade emulsifiers and were characterized for their functionality. Some of the interesting results obtained on nano-formulations in food applications will be presented. Finally, as an outcome, this study emphasizes that agri-food wastes can be a good source of natural pigments, which can find potential food industrial applications.

Keywords: Vegetal waste, natural pigments, green extraction methods, pumpkin waste, nanoformulations

Acknowledgements: This work is a part of our on ongoing project- VALORTECH, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No 810630.

For further information please contact: minaxi.sharma@emu.ee

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(BIO)TECHNOLOGICAL SOLUTIONS FOR LUPINE SEEDS TREATMENT AND HIGHER VALUE PROTEIN ISOLATES / CONCENTRATES PREPARATION Vytaute Starkute1, Vadims Bartkevics2,3, Janis Rusko2,3, Vita Lele1, Grazina Juodeikiene4, Claudia Wiacek5, Peggy G. Braun5, Elena Bartkiene1

1 Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania

2 University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia 3 Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, LV-1076 Riga, Latvia

4 Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania 5 Institute of Food Hygiene, Universität Leipzig, An den Tierkliniken 1, 04103 Leipzig, Germany

Till now in Baltic sea region, lupine seeds are used not enough efficiently, due to a lack of processing technologies for the preparation of attractive higher-value products. The aim of this study was to develop technology for lupine wholemeal conversion to high value lupine protein isolates/concentrates. During the experiment, influence of the different technological factors (of the lupine variety, fermentation conditions (FC), technological starters used for fermentation, and protein isolation (PI) process) on lupine seeds, as well as on the protein isolates/concentrates quality parameters (the total phenolic compounds (TPC) and isoflavones content, antioxidant properties, trypsin inhibitors activity (TIA) and protein digestibility (PD) in vitro) was evaluated. It was established that the used pediococci technological starters are suitable microorganisms for the lupine fermentation. The protein content in lupine seeds isolates was significantly influenced by FM (p = 0.0001), and the most common molecular weight of proteins in isolates was ranged from 15 to 167 kDa. The TPC content in lupine wholemeal samples was higher and the DPPH was lower than those of lupine protein isolates. However, the PD of lupine wholemeal samples was higher than that of protein isolates, and PD was significantly influenced by the PI process. In addition, the PI process significantly reduced the genistein content in lupine protein isolates (p = 0.002). Consequently, fermentation can provide a basis for the development of new higher value products, and the technological parameters should be selected by taking into account the desirable characteristics of the end product.

Keywords: lupine, fermentation, protein isolation

For further information please contact: vytaute.starkute@lsmuni.lt

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CELLULOSE FIBER MODIFICATION BASED ON GREEN CHEMISTRY PRINCIPLES FOR BIODEGRADABLE FOOD PACKAGING Monika Strykaitė, Aušrinė Žiūkaitė, Jonas Damašius

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254, Kaunas, Lithuania

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials has increased interest in developing biodegradable packaging materials using renewable natural polymers such as cellulose. However, cellulose is hydrophilic due to the presence of -OH groups at their surfaces, so this is causing a major limitation on its industrial use. Chemical modification of cellulose has occurred in order to reduce its hydrophilic properties. Modified cellulose was prepared using citric acid, lactic acid or malonic acid as a nontoxic material through a green esterification method with the aid of ultrasonication. Cellulose fibers were soaked in a concentrated acid solution followed by the treatment of ultrasound and heat. After that, modified cellulose fibers were filtered and compressed under high temperature and pressure. This route to fabricate modified cellulose products was environmentally friendly, because no organic solvent was involved throughout the procedures. Infrared Fourier transform (FTIR) spectroscopy in the 650-4000 cm-1 range was used to confirm the esterification of cellulose fibers. A peak around 1750 cm-1 in all modified cellulose fibers sample indicates the presence of ester bond. Overall it has to be noted that the intensity of these peaks was quite low, which demonstrates that esterification process was partly effective.

Keywords: cellulose, modification, ultrasound

Acknowledgment: This research is funded by the SC company ‘Birstono mineraliniai vandenys‘ and Ko to the supported activity ‘Development of hydrophobic cellulose bio-composites and investigation of their properties for liquid packaging development‘ by contract No. 19-197/SV9-2590 under measure ‘Inocekiai‘ No.01.2.1-MITA-T-851-02-0116.

For further information please contact: jonas.damasius@ktu.edu

146

PRODUCTION OF GLUCOSE-GALACTOSE SYRUP AND ITS APPLICATIONS IN FOOD PRODUCTS Irina Stulova1, Marie Kriisa1, Agita Opmane2, Ilze Bogdanova2

1 Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia 2Smiltenes Piens A/S, Mūrnieku iela 2, Smiltenes nov., LV-4729, Latvia

Whey is a by-product with high nutritional value containing whey proteins, lactose, and minerals. Although whey proteins find wide applicability then remaining lactose and mineral-rich permeate need still special attention.

The aim of this project was the valorisation of whey and utilization of whey by-product, lactose, for producing glucose-galactose syrup (GGS) and applying it in various food products.

All steps in GGS production have been optimised in laboratory-scale and efficiently implemented in dairy industry – Smiltenes Piens AS. GGS is made by removing excess proteins and minerals from the whey with special filtration system processes. Then the obtained lactose solution is hydrolysed into solution containing glucose and galactose which after evaporation gives nice yellow honey-like syrup with sweet, slightly salty and sour taste.

GGS offers a possible alternative to sucrose and glucose-fructose syrup in confectionery and bakery products or preparing an ice cream. Different model recipes have been tested, syrup concentrations optimised, and different properties of model products evaluated. The main advantages of using GGS would be higher moisture content which gives softer texture for bakery products. GGS in ice creams can contribute to caramel taste, viscous and foamy texture.

Keywords: whey valorization, lactose, glucose-galactose syrup, sugar syrup, bakery products

For further information please contact: irina.stulova@tftak.eu

This study was supported by Whey Valorization Estonia Latvia Interreg project no. 44.

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EFFECT OF AGING CONDITIONS ON THE IN VITRO DIGESTIBILITY OF COOKED PORK MEAT Gabrielė Surblytė, Rimantė Vinauskienė, Milda Keršienė, Daiva Leskauskaitė

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, Lithuania

The aim of this research was to investigate the effect of meat aging conditions on the kinetics of protein hydrolysis during in vitro digestion of cooked meat. Pork loin (musculus longissimus dorsi) samples were aged at 3 °C covered by different films: film PA/PE (Supravis Group Spolka Akeyjna), film PET/Alox (AZ-Pack) and without film (control). Aging duration of all samples – 4, 8, 12 and 22 days. Before analysis, meat samples were boiled in water bath in the vacuum bag, cooled in the ice-water and homogenized with all the broth. The in vitro digestion procedure of meat was carried out according to INFOGEST protocol. The extent of protein hydrolysis was evaluated by measuring total peptides, free α-amino groups and free amino acids content released during the gastric and duodenal stages of in vitro digestion.

Firstly, it was determined that the rate of protein hydrolysis of meat aged covered by films was significantly higher than that of the control samples throughout aging process. Finally, the effects of film and the duration of aging on the digestibility of cooked meat were studied. The duration of aging was shown to be the critical and more important parameter where the highest rates of protein hydrolysis (57.59–58.04%) and the highest amount of free amino acids (22.77g/100g) at the end of gastrointestinal digestion of meat were achieved after 22 hours of aging. Results revealed no significant differences between in vitro digestibilities of pork meat samples aged covered by films and the control (without films) throughout the digestion of cooked meat.

Keywords: meat aging, meat proteins, digestibility

For further information please contact e-mail address of corresponding author: gabriele.surblyte@ktu.edu

148

DEVELOPMENT OF ORGANIC AEROGELS FOR THE ENCAPSULATION OF SEA BUCKTHORN EXTRACT Greta Švermickaitė, Viktorija Eisinaitė, Daiva Leskauskaitė

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenų pl. 19, Kaunas, Lithuania

The use of organic aerogels as an encapsulation material in pharmaceutical, nutraceutical, and food applications has been demonstrated in several studies. Desirable properties of aerogels as a carrier system are biocompatibility, biodegradability and very large specific surface area, which is supposed to be loaded with bioactive component. The aim of this study was to characterize microstructural, textural properties and uploading capacity of aerogels regarding polyphenols rich sea buckthorn extract. A comparative study of aerogels obtained from whey proteins (WP) hydrogels by supercritical drying and from konjac glucomannan (KG) hydrogels by freeze drying was carried out.

In case of KG aerogels, the influence of the KG hydrogel preparation on aerogel properties was determined. It was found that the porosity, specific inner BET-surface area and loading capacity of the aerogels can be tailored by controlling the concentration of Na2CO3 during the gelation process of KG. In case of WP aerogels, it was shown that the aggregated protein network was preserved during supercritical drying of WP hydrogels formed by heat coagulation. Finally, the effects of sea buckthorn extract concentration and the time of wet impregnation on the loaded aerogels were studied. The time of wet impregnation was shown to be the critical and more important parameter where the highest loadings were achieved after 72 hours of impregnation.

This study presents two ways to manufacture aerogels from natural biological materials as suitable matrixes for loading with high sea buckthorn extract contents.

Keywords: konjac glucomannan, whey proteins, aerogel, encapsulation

For further information please contact e-mail address of corresponding author: greta.svermickaite@ktu.lt

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DEVELOPMENT OF A GREEN DOWNSTREAM PROCESSES FOR THE VALORIZATION OF APHANIZOMENON FLOS AQUAE BIOMASS Michail Syrpas1, Jolita Bukauskaitė1, Kristina Ramanauskienė2, Daiva Majienė3, Loreta Bašinskienė1, Petras Rimantas Venskutonis1

1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology , Radvilenu pl. 19, LT-50254, Kaunas, Lithuania 2 Lithuanian University of Health Sciences, Department of Clinical Pharmacy, Sukilėlių pr. 13, LT-50162, Kaunas, Lithuania 3 Laboratory of Biochemistry, Neuroscience Institute Lithuanian University of Health Sciences, Sukilėlių pr. 13, LT-50162, Kaunas, Lithuania

Because of the uprising energy crisis, global food demand, environmental issues (e.g., climate change) and depletion of natRural resources, microalgae have gained scientific attention as potential biorefinery feedstocks. In this study, we envisioned the utilization of wildly harvested Aphanizomenon flos-aquae biomass as a source of high-added value products. Towards this end, multistage biorefining schemes based on green, sustainable extraction techniques were developed. Non-polar products were recovered by means of supercritical CO2 extraction (SFE-CO2). Central composite design (CCD) and response surface methodology (RSM) were utilized to optimize the extraction conditions. Under the optimal extraction conditions (42.5 MPa, 55 °C and 120 min) SFE-CO2 yielded 4.43 g/100 g DW of non-polar extract. The later was characterized by the presence of α-linoleic acid and α-tocopherol. Phycobiliprotein (PBPs) isolation was performed based on several conventional techniques assisted with ultrasound extraction optimized with CCD and RSM. Homogenization followed by application of 8.75 min of ultrasounds at 84% amplitude showed the highest phycobiliprotein yield. In addition, a cytotoxic effect against C6 glioma cells was observed for A. flos-aquae PBPs. The remaining biomass was further subjected to pressurized liquid extraction with increasing polarity solvents. Acetone, ethanol and water extracts were collected and their in vitro antioxidant capacity was evaluated by various assays. Finally, phytochemical composition of obtained extracts was assessed by means of UPLC-ESI-TOF-MS. Conclusively, it can be said that wild cyanobacteria could be considered as an alternative feedstock for recovery of a wide range of high-added value products.

Keywords: microalgae, biorefinery, supercritical CO2 extraction, ultrasound-assisted extraction, nutraceuticals

For further information please contact: michail.syrpas@ktu.lt

150

OPTIMIZATION STUDY FOR PUFFED CORN EXTRUDER COOKING Martti Tamm1, Aleksei Kaleda1, Karel Talvistu1

1 Center of Food and Fermentation Technologies, Akadeemia tee 15a, Tallinn, Estonia

Puffed corn is the most recognizable extrusion cooking product worldwide, which has well-defined properties. In this study we investigate the effect of screw configuration, screw speed, die diameter, dough moisture content, and temperature on the extruded product, by producing different sample corn puffs and comparing to a reference product.

The study was conducted on a twin-screw extruder Brabender KETSE 20/40. Three screw configurations were constructed to impart low (A), medium (B), and high (C) mechanical treatments. Screw (A) had a 600 mm active section consisting of only conveying elements with a high volumetric capacity at a low operating pressure. Screw (B) had 600 mm active length divided into three sections consisting of a feed section, a compression section, and a melting section. Screw (C) had 800 mm active length and was divided into a feed section, a compression section, and a most intensive melting section. Two exit die dimeters of 2 mm and 3 mm were tested.

Screw configuration (B) was found to be optimal. Screw (A) lacked shearing elements, thus corn powder did not melt nor produced puffs at any extruder settings. In contrast, screw (C) treatment was too intensive, making puffs with irregular large air bubbles and hard texture. Exit die of 3 mm reduced the pressure, but increased puff size.

Screw (B) and 3 mm exit die produced corn puffs with the best texture, similar to the reference product.

Keywords: extrusion, corn powder, screw configuration

For further information please contact martti@tftak.eu

This study was supported by Estonian Rural Development Plan (ERDP) for 2014–2020 and the European Agricultural Fund for Rural Development (EAFRD) conducted as a part of the project of the Innovation Cluster for Plant Proteins.

151

DEVELOPMENT OF ANTIMICROBIAL BIOFILMS FOR FERMENTED CHEESE COATING Almantas Tamošaitis, Jonas Damašius Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254, Kaunas, Lithuania

Recently there has been a growing interest of protein-based antimicrobial coatings in dairy industry. Instead of polymeric films which are usually used in cheese sector for fermented cheese coating, application of protein-based biofilms is getting popular because they are biodegradable and improves microbiological quality of cheese. Whey protein-based films are often used as carriers of antimicrobials. Essential oils are known as one the strongest antimicrobial agents. They are naturally produced by plants and inhibits the microbial growth of various bacterial strains. So, the aim of this work was to develop antimicrobial whey protein-based biodegradable coatings for fermented cheese by using different antimicrobial agents such as lactic acid, tea tree essential oil and garlic essential oil and evaluate their mechanical properties. The elongation at break (E), tensile strength (TS), water vapour permeability, solubility in water and antimicrobial activity were evaluated and compared to basic whey protein biofilm. Results showed that antimicrobials had a negative impact to biofilms TS but improved E values. Antimicrobial agents had no significant effect to biofilms water vapour permeability values and solubility in water compared to whey protein biofilm. The strongest effect against E.coli bacteria demonstrated whey biofilm with lactic acid. To conclude, whey protein-based biofilms with different antimicrobial agents have potential as coatings for fermented cheese.

Keywords: whey protein, antimicrobial biofilms, essential oils, fermented cheese coating

For further information please contact: almantas.tamosaitis@ktu.edu

152

FINNISH BERRY PLANTS: A POTENTIAL FOOD PRESERVATIVE? Ye Tian1, Anna Puganen1, Aleksi Uusitupa1, Hanna-Leena Alakomi2, Maria Saarela2, Baoru Yang1 1 Food Chemistry and Food Development unit, Department of Biochemistry, Faculty of Science and Engineering, University of Turku, Turku, Finland 2 VTT Technical Research Centre of Finland Ltd, Espoo, Finland

Finnish berry plants contain a large group of phenolic compounds which have shown anti-microbial and anti-oxidative functions. There is potential to produce natural food-preservatives using berry and leaf extracts of different berry species. The aims of our research were: 1) to determine phenolic profiles of food grade water-ethanol extracts of leaves, and fruits of Finnish berry-bearing plants; 2) to evaluate their in vitro anti-oxidative activities and anti-microbial effects; 3) to pinpoint the major phenolics contributing to these activities.

Phenolic profiles of leaves, branches, and berries of thirteen Finnish berry species were determined. Phenolics were present in these extracts and fractions of the selected extracts as flavan-3-ols, proanthocyanidins, ellagitannins, phenolic acids, flavonols, flavones, flavanones, anthocyanins, and others. Both extracts and fractions were potent inhibitors against free radicals and foodborne pathogens, associated significantly with the total content of phenolics. The contribution of phenolics to the activities measured by different anti-oxidative assays differed due to their inherent structures and concentrations presented in the samples. For flavonol glycosides, sugar moieties may play an important role in scavenging peroxyl-radicals. Among target microbes studied, Bacillus cereus strains expressed the highest resistance to the berry extracts. The growth inhibition against Staphylococcus aureus and Bacillus cereus was contributed mostly by ellagitannins and some flavonoids. Our research suggested berries and leaves to be potential raw materials of natural preservatives for food industry. Since certain leaf and branch extracts contained aromatic compounds which might cause safety issue, fractionation of raw materials is necessary for their potential application.

Keywords: antioxidant, anti-microbe, berries, food preservative, leaves

For further information please contact: Professor Baoru Yang

Corresponding author, baoru.yang@utu.fi

153

PHYSICAL PROPERTIES OF POWDER HONEY PRODUCED BY SPRAY DRYING USING RICE PROTEIN AS CARRIER Taíse Toniazzo, Carmen C. Tadini University of São Paulo, Escola Politecnica, Department of Chemical Engineering, Main Campus, FoRC- Food Research Center, 05508-010, São Paulo, SP, Brazil

Honey is an attractive natural product, very appreciated all over the world due to its peculiarity as sensory properties and valuable composition. However, honey in its natural form presents high density and viscosity, making a challenging for food, cosmetics and pharmaceutical industry to use it as an ingredient. In addition, honey crystallizes in a long period of storage decreasing the consumer acceptance. Spray drying is highly used in the food industry for converting liquid foods into powders, and can be a promising method to dry honey. The objective of this study was to develop honey powder by spray drying using rice protein as carrier and evaluate the effects on the physical properties. Spray drying was performed with a 0.7 mm diameter nozzle, drying air flow rate at 35 m3/h, nitrogen air pressure at 0.6 MPa, inlet temperature at 180 °C and feed flow rate at 2 mL/min. Particle size, morphology and structure of powder honey were analyzed. It was possible to dry honey with rice protein as carrier and achieving a formulation incorporating 18 g/100 g of honey. The morphology of honey particles obtained was spherical, agglomerated and rough-surface, corroborating with X-ray diffraction showing a good indication of amorphous structure. Particles with mean diameter of (29 ± 0.1) µm represented 50% of the obtained powder. Therefore, powder honey using rice protein as carrier can be an interesting product to enhance the utilization of honey as an ingredient.

Keywords: plant-based ingredient, morphology

For further information, please contact: catadini@usp.br (C.C. Tadini)

154

PREDICTION OF THE QUALITY OF BREAD MADE FROM COMPOSITE FLOURS BY SELECTED EMPIRICAL RHEOLOGICAL PARAMETERS Aleksandra Torbica1, Miona Belović1, Judit Beretka1*, Elizabet Janić Hajnal1

1 University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia

Despite excellent nutritional composition, non-wheat cereal flours are not widely present in the bakery industry, primarily because of their inferior technological quality and poor rheological properties of dough. This study explores the possible use of Farinograph, Mixolab and Micro-doughLAB to predict the end-use quality of wheat flour partially substituted by flours of other cereals (durum wheat, rye, triticale, barley, oat, millet, sorghum) at two levels (10 and 30%). Breadmaking was conducted at two mixing speeds (85 and 120 rpm) and two fermentation times (70 and 90 min), while specific volume and hardness were measured as basic bread quality parameters. Principal Component Analysis (PCA) and correlation analysis were performed in order to determine the most useful empirical rheological parameters for prediction.

Stability and dough development time determined by Farinograph can be used to predict the bread quality at lower substitution level (10%). C2 point from Mixolab curve can be used to predict specific volume of bread in all conditions. Mixolab was shown to be more sensitive to the separation of the samples by culture, contrary to the Farinograph. PCA results obtained for both Micro-doughLAB mixing speed regimes (63 and 120 rpm) showed grouping of samples according to the cereal used for the substitution of wheat flour. Most of Micro-doughLAB parameters could predict the quality of bread obtained using high speed mixer at both fermentation times and both levels of substitution.

Keywords: composite flours, dough, Farinograph, Mixolab, Micro-doughLAB

*For further information please contact: judit.beretka@fins.uns.ac.rs

155

ULTRASOUND TREATMENT AFFECT CORN STEEP LIQUOR PROTEIN HYDROLYSIS AND BIO-STIMULATORY PROPERTIES FOR WHEAT SEEDS GERMINATION Karolina Trakselyte-Rupsiene1, Grazina Juodeikiene1, Darius Cernauskas2, Elena Bartkiene3,4, Daiva Zadeike1, Joana Bendoraitiene5, Sidona Gaudziuniene6, Jonas Ignatavicius6 1 Department of Food Sciences and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, 50254, Kaunas, Lithuania 2 Food Institute, Kaunas University of Technology, Radvilenu rd. 19, Kaunas, Lithuania 3 Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 4 Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes 18, Kaunas, Lithuania 5Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Radvilenu pl. 19, Kaunas, Lithuania 6 JSC “Nando”, Universisteto str. 8A, Akademija, Kauno r. distr., Lithuania

This study is dedicated to the application of renewable sources such as corn steep liquor (CSL) from wet corn milling as protein source (44.4 g/100g d. m.) for designing new bio-stimulants in sustainable wheat production. The ultrasound (US) pre-treatment of CSL (before enzymatic hydrolysis) was performed using low and high frequencies (37 kHz and 850 kHz, respectively) at 50 °C temperature for 30 min. Enzymatic hydrolysis of CSL was performed separately using a commercial alkaline protease preparations (1.05; 2.10; 5.00; 10.50; and 42.00 g/L) at optimal conditions (70 °C temperature and pH 9.0) as well as in combination with US. The effect of US on the degree of CSL protein hydrolysis and the changes in free amino acids (FAA) using ultrafast HPLC was investigated.

Obtained results showed that US pre-treatment of CSL resulted in the increase of the total amount of hydrolyzed proteins (HP) on average by 30.0%. The application of US at a lower frequency (37 kHz) was more efficient for protein hydrolysis than the usage of high frequency (850 kHz). The highest HP concentration (17.48 g/L) was obtained using US (37 kHz) in combination with enzymes (2.10 g/L), while using only enzymes the content of HP was lower (12.48 g/L). The kinetics study of hydrolysis suggest that US treatment can significantly reduce the amount of enzyme achieving the same protein hydrolysis effect.

The bio-stimulatory effect of selected CSL samples were tested in vivo on winter wheat seeds germination. Positive changes of CSL protein hydrolysates on the seed germination and especially on the root development have been obtained. This finding indicates that by-products of starch production could be promising source for bio-stimulants preparation.

Keywords: corn steep liquor, ultrasound pre-treatment, free amino acids, bio-stimulants

Aknowledgement: The authors gratefully acknowledge the COST Action CA18101 “Sourdough biotechnology 323 network towards novel, healthier and sustainable food and bioprocesses”.

For further information please contact: karolina.rupsiene@gmail.com

156

BIODEGRADABILITY OF DEEP EUTECTIC SOLVENTS IN TREATMENT OF POMACE FRUITS Zeba Usmani1, Elena Husanu2, Nicholas Gathergood1, Lorenzo Guazzelli2, Christian Pomelli2, Yevgen Karpichev1* 1 Department of Chemistry and Biotechnology, Tallinn University of Technology, 12618 Tallinn, Estonia 2 Department of Pharmacy, University of Pisa, Via Bonanno 33, 56126, Pisa, Italy

*Author for Correspondence, email: zeba.usmani@taltech.ee

Pomace, a prominent by-product generated during fruit processing, has garnered the interest of researchers owing to its nutritional value due to the presence of valuable phenolic compounds. Bioactive properties of these compounds make them extremely useful. Enhanced extraction of these phenolic compounds in a sustainable, non-invasive, non-toxic manner has resulted in researchers exploring greener mechanisms. Promising new ‘green’ solvents i.e. Deep Eutectic Solvents (DESs) are gaining attention due to their wide applicability. They are formed by solid state combination of a H-bond donor viz. carboxylic acids, amino acids, sugars with a H-bond acceptor usually Cholinium Chloride ([Ch][Cl]). DES exhibit distinctive physico-chemical characteristics such as low volatility, non-flammability, tuneable viscosity, good biodegradability, lower toxicity and high solubilization of multiple compounds. These features make them an excellent solvent for a wide variety of polar and non-polar compounds and abstraction of bioactive compounds from apple and olive pomace. However, preparation and utilization of DES should be done in conjunction with toxicity and biodegradability analysis to enable development of eco-friendly processes. Consequently, biodegradation studies using closed bottle test (301D, OECD guidelines) were performed to observe the degradability of DES. Toxicity controls were run along with the CBT run to observe the behaviour of these DESs in the environment. The present work investigates the development of safer DESs for pomace valorisation adhering to the concepts of green chemistry. The results obtained suggest that the synthesized DESs screened for efficient pomace valorization have high biodegradability and low toxicity posing no threat to the aquatic environment.

Keywords: Olive Pomace, Apple Pomace, Deep Eutectic Solvents, Valorization, Biodegradability

Acknowledgement: The authors would like to acknowledge the support under the SUSFOOD2 ERA-NET project, IMPROVE, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No. LMIN18040.

157

MIGRATION OF PHTHALIC ACIDS AND PHTHALATES FROM PLASTICS TO WATER, CHEESE AND FOOD SIMULANTS Jaan Vihalemm1, Kersti Ehrlich-Peets1, Dea Anton2, Tõnu Püssa2 1 BioCC – Biotechnology Competence Center, Riia 181 A, 50411 Tartu, Estonia 2 Department of Food Hygiene and Control, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, 51006 Tartu, Estonia

Polyethylene terephthalate (PET) is the most commonly manufactured material for packaging a wide variety of foods and beverages for human consumption. The synthesis of PET begins with the esterification of terephthalic acid (TPA) whereas phthalates, diesters of phthalic acid, are often used as plasticisers to decrease deformation of consumer products including food packaging.

Several reports suggest that phthalates, along with phthalic acid isomers, mig-rate from package into the foodstuffs. Literature links TPA with estrogenic ef-fect and promoted resistance to induction of apoptosis within cancer cells. Pht-halates have been reported to show a variety of toxic effects related to repro-duction. The propensity for disruption of endocrine system and DNA aberra-tions should be taken into consideration regarding the intake of these com-pounds within packaged foodstuffs and other forms of exposure to humans.

Screening food and beverages for phthalic acid isomers and phthalates conta-mination is required by many regulatory bodies, although regulations vary from region to region in regards to acceptable daily tolerances and specific migration limits (SML). The samples analyzed in this study consisted of bottled water and different cheese products manufactured in Estonia. Additionaly, food simulants were analyzed for the determination of specific migration of substances.

We detected increased migration of phthalic acids and phthalates from package to bottled water and cheese accumulating over the period of storage life of the products. Furthermore, the increase was in correlation with surface-to-volume ratio between the package and product.

Keywords: Phthalic acids, Phthalates, Polyethylene terephthalate, Specific migration, Endocrine disruptors

158

BERRIES/FRUITS BY-PRODUCTS POTENTIAL ANTIMICROBIAL INGREDIENTS FOR FOOD INDUSTRY Paulina Zavistanaviciute1, Vita Lele1, Vytaute Sakiene1, Modestas Ruzauskas1, Jurga Bernatoniene1, Valdas Jakstas1, Pranas Viskelis2, Daiva Zadeike3, Grazina Juodeikiene3, Elena Bartkiene1 1 Lithuanian University of Health Sciences, Tilzes str. 18, LT – 47181, Kaunas, Lithuania 2 Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno str. 30, LT – 54333, Babtai, Kaunas distr., Lithuania 3 Kaunas University of Technology, Radvilenu rd. 19, LT – 50254, Kaunas, Lithuania

In this study antimicrobial activity of berries/fruits (B/F) by-products against a variety of pathogenic and opportunistic bacterial strains (Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, MRSA, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida) was evaluated. It was established that the broadest spectrum of pathogens inhibition was shown by the lyophilised blackcurrant and lyophilised apple by-products (inhibited 13 and 12 pathogenic strains of the 15 analysed, respectively). A slightly lower number of pathogens was inhibited by the lyophilised raspberries and rowanberries by-products (inhibited 10 pathogenic strains of the 15 analysed). Vacuum dried apples by-products showed the lowest antimicrobial spectrum, as they inhibited only 4 of the 15 analysed pathogenic strains (Bacillus cereus 1801, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida inhibition zones 12.2 ± 0.3, 10.3 ± 0.2, 11.5 ± 0.3, and 21.3 mm, respectively, were established). All the tested lyophilised B/F by-products inhibited Pseudomonas aeruginosa 17-331, Acinetobacter baumannii 17-380, MRSA M87fox, Bacillus cereus 1801, and Streptococcus mutans. According to the results obtained, B/F by-products are potential antimicrobial ingredients for food industry.

Keywords: berries/fruits, by-products, antimicrobials, valorisation

Acknowledgements: This research is funded by the European Regional Development Fund according to the supported activity ‘Research Projects Implemented by World-class Researcher Groups’ under Measure No. 01.2.2-LMT-K-718.

For further information please contact: elena.bartkiene@lsmuni.lt

159

DETERMINATION OF TOTAL POTENTIALLY AVAILABLE NUCLEOSIDES IN BOVINE COLOSTRUM Aleksandra Zhogoleva1 , Kati Helmja1 and Ildar Nisamedtinov1 1 Lallemand Inc., Akadeemia tee 15a, Tallinn, Estonia

Nucleosides and nucleotides are intracellular compounds that are essential in energy metabolism and enzymatic reactions and are the monomeric units of polymeric RNA and DNA as well as play several roles in immune function. When metabolic demand exceeds the capacity for the de novo synthesis, a dietary supplement is beneficial, for instance, during periods of rapid growth or healing, when the demand for these semi-essential nutrients is high. Colostrum powder is considered as functional food due to high nutritional value (proteins, fats, lactose, essential fatty acids, amino acids) as well as protective antibodies. The analysis of colostrum is, therefore, of great importance. The aim of this study was to determine the total available nucleosides concentration of bovine colostrum samples. Sample analysis consisted of three consistent enzymatic treatments (5’-phosphodiesterase, phosphatase and pyrophosphatase) to measure the contribution of different nucleosides sources (RNA, adducts, free nucleotides and free nucleosides) to the total available nucleosides value. Four dried colostrum samples were used for analyses (one commercial from Teadus ja Tegu OÜ, Estonia and three obtained from trials). The results from TPAN analysis showed big variation in nucleosides concentrations between samples. The TPAN concentration of colostrum samples ranged 106–593 mg/100g powder and were mainly present as free nucleosides and monomeric nucleotides. This study revealed that uridine was the most prevalent nucleoside with total concentration of 5–10 times higher than that of the other nucleosides in bovine colostrum.

Keywords: bovine colostrum, nucleoside, nucleotide

For further information please contact e-mail address of corresponding author aleksandra@tftak.eu

160

CELLULOSE FIBER MODIFICATION BASED ON GREEN CHEMISTRY PRINCIPLES FOR BIODEGRADABLE FOOD PACKAGING Aušrinė Žiūkaitė, Monika Strykaitė, Jonas Damašius

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254, Kaunas, Lithuania

Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials has increased interest in developing biodegradable packaging materials using renewable natural polymers such as cellulose. However, cellulose is hydrophilic due to the presence of -OH groups at their surfaces, so this is causing a major limitation on its industrial use. Chemical modification of cellulose has occurred in order to reduce its hydrophilic properties. Modified cellulose was prepared using citric acid, lactic acid or malonic acid as a nontoxic material through a green esterification method with the aid of ultrasonication. Cellulose fibers were soaked in a concentrated acid solution followed by the treatment of ultrasound and heat. After that, modified cellulose fibers were filtered and compressed under high temperature and pressure. This route to fabricate modified cellulose products was environmentally friendly, because no organic solvent was involved throughout the procedures. Infrared Fourier transform (FTIR) spectroscopy in the 650–4000 cm-1 range was used to confirm the esterification of cellulose fibers. A peak around 1750 cm-1 in all modified cellulose fibers sample indicates the presence of ester bond. Overall it has to be noted that the intensity of these peaks was quite low, which demonstrates that esterification process was partly effective.

Keywords: cellulose, modification, ultrasound

Acknowledgment:

This research is funded by the SC company ‘Birstono mineraliniai vandenys‘ and Ko to the supported activity ‘Development of hydrophobic cellulose bio-composites and investigation of their properties for liquid packaging development‘ by contract No. 19-197/SV9-2590 under measure ‘Inocekiai‘ No.01.2.1-MITA-T-851-02-0116.

For further information please contact: jonas.damasius@ktu.edu

161

THE DEVELOPMENT OF ANTIMICROBIAL COMPOSITIONS FROM BERRIES/VEGETABLES AND LACTIC ACID BACTERIA Egle Zokaityte1, Vita Lele1, Vytaute Sakiene1, Paulina Zavistanaviciute1, Modestas Ruzauskas1, Marina Cepiene1, Vidas Ceplinskas1, Gintare Kairaityte1, Rasa Lingyte1, Laurynas Marciulionis1, Ema Monstaviciute1, Meda Pikunaite1, Migle Smigelskyte1, Enrika Vyzaite1, Laima Zilinskaite1, Elena Bartkiene1 1 Lithuanian University of Health Sciences, A. Mickeviciaus St. 9, Kaunas, Lithuania

Nowadays, taking into consideration the current dynamics of development of drug resistance there is a big challenge to develop new antimicrobial compound combinations for food industry, which can overcome the problem. The aim of this study was to evaluate antimicrobial properties of lactic acid bacteria (LAB) strains (Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, Lactobacillus faraginis LUHS206) in combination with berries/vegetables (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against variety of pathogenic and opportunistic strains. Inhibition properties of the LAB and B/V combinations against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, MRSA, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida were measured by evaluating the diameters of inhibition zones (DIZ, mm) in agar well diffusion assays. The broadest spectrum of pathogens inhibition was found by gooseberries and sea buckthorn, which inhibited 13 and 12 pathogenic strains of the 15 analysed, respectively. The broadest antimicrobial spectrum and the highest DIZ of the tested pathogens were shown by the LUHS122 and LUHS206 strains. It was established that the B/V antimicrobial activity can be enhanced when they are used in combination with the LUHS122 and LUHS206 strains. All of the tested B/V samples inhibited Streptococcus mutans and Pasteurella multocida. Finally, B/V in combination with selected LAB are promising antimicrobial ingredients for the food, nutraceuticals, pharmaceuticals etc. industries, as B/V showed antimicrobial activity almost against all the tested pathogenic strains.

Keywords: antimicrobial activity, berries/vegetables, lactic acid bacteria, pathogens

For further information please contact: egle.zokaityte@lsmuni.lt

162

DIGESTIBILITY OF MILK PROTEINS TREATED BY TRANSGLUTAMINASE Gabrielė Zygmantaitė, Gabrielė Surblytė, Milda Keršienė, Daiva Leskauskaitė

Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilenu pl. 19, Kaunas, Lithuania

Enzymatic crosslinking of milk proteins by transglutaminase (TG) has been extensively used to improve the textural quality and stability of dairy products. Besides all these benefits, the crosslinking was also shown to delay the simulated human gastro-duodenal proteolysis. The objective of this study was to evaluate the in vitro digestibility of cross-linked proteins in different dairy products.

Drinking milk, sour milk and acid induced curd were made from TG treated milk and evaluated on the basis of rheological characterisation and proteolysis kinetics during in vitro digestion. The in vitro digestion procedure of products was carried out according to INFOGEST protocol. The extent of protein hydrolysis was evaluated by measuring total peptides and free α-amino groups content released during the gastric and duodenal stages of in vitro digestion.

It was shown that proteins crosslinking caused higher viscosity and water-holding capacity of the products. TG addition to milk induced the significant decrease (p > 0.05) in the rate of protein hydrolysis at the point of in vitro digestion. For TG treated and not treated drinking milk the rate of hydrolysis was 42.89% and 45.16%, respectively. For the sour milk the rate of protein hydrolysis was 52.79% for TG treated product and 60.18% for the control. Curd made from TG treated milk showed a protein hydrolysis degree of 40.85% and 58.23% for the control. Results of proteolysis kinetics during in vitro digestion suggest that crosslinking of dairy proteins by TG makes them more resistant to hydrolysis by pepsin and trypsin.

Keywords: transglutaminase, milk proteins, digestibility

For further information please contact e-mail address of corresponding author: gabriele.zygmantaite@ktu.edu

Center of Food and Fermentation Technologies (TFTAK) is a privately-owned contract research organization. Our main focus is developing innovative solutions for the food and biotechnology industry.

For more information, please visit our website: https://tftak.eu/ or send an email to info@tftak.eu

Tallinn 2021