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Keynote Speakers


Keynote Speeches


Prof. Weirong Yao
Director of Food Safety and Quality Control Research Center

Jiangnan University, China
The School of Food Science and Technology

Evaluation of adsorption and desorption of chafing dish odor on fabric

Abstract:

Chafing dish is a kind of very popular food in China with strong flavor and the adsorption and desorption of volatile organic compounds in hot pot were investigated to determine the type of compound that is easily adsorbed and desorbed. Firstly, an odor adsorption system with a saturation adsorption was developed, which simulates the scene that the consumers' clothes absorbed chafing dish smell during consuming hot pot. Secondarily, steam distillation and solid phase micro-extraction (SPME) (with air distillation) for odor desorption were investigated and the results showed that steam distillation removed more types of odorous components and larger quantities of these characteristic compounds than SPME. Thus, steam distillation was used as a cleaning method and the best conditions for cleaning were found to be: a temperature of 60℃, a cleaning time of 40 min, and an oscillation frequency of 60/10s and a condensed water frequency of 15/45s. Steam distillation has application potential in laundry cleaning with lingering smell.




Prof. Li Liang
State Key Lab of Food Science and Technology

Jiangnan University, China
The School of Food Science and Technology

The possibility for co-encapsulation of multiple bioactive components based on protein complex and emulsion

Abstract:

Although bioactive components can offer health benefits, environmental sensitivity and low solubility limit their application in food, pharmaceutical and cosmetic products. These limits can be overcome by using edible carriers. There appears to be interesting market opportunities for functional foods fortified with a range of bioactive components and offering multiple health benefits. This provide motivation to develop the carriers that can encapsulate a plurality of bioactive components simultaneously. Proteins possess many functional properties, including emulsification, gelation, interaction with ligands and polysaccharides. They have been used to prepare the assemblies with different structures and suggested as potential carrier materials. Protein-based carriers are classified into emulsion-based carriers and non-lipid carriers. Hydrophobic components are dissolved in the inner oil phase of O/W emulsions while bioactive components generally interact with carrier materials. Some ligand-binding proteins contains several sites for ligand binding, which make it possible to prepare protein-multiligand complexes. It is also possible to bind bioactive components to proteins at the oil-water interface of O/W emulsions and accordingly to encapsulate different components by combination emulsification and ligand-binding property of proteins. 




Prof. Zengqi Peng

Nanjing Agricultural University, China
College of Food Science and Engineering      

Advanced Green Manufacture Technologyfor processed Meats






Oral Presentations

Prof. Baojun Xu

Beijing Normal University-Hong Kong Baptist University United International College (UIC), China

Microencapsulation of curcumin and food application of encapsulated cur-cumin

Abstract:
Poor water solubility and sensitivity to environmental stress limit curcumin application in food. This study aimed at microencapulating curcumin with ternary composite wall materials through spray-drying and freeze-drying. Physico-chemical properties of different formulas were compared based on emulsion viscosity, powder color, dissolving velocity, particle size, morphological microstructure, curcumin recovery rate, and microencapsulation efficiency. Spray-dried embedded curcumin showed higher microencapsulation efficiency with smaller particle size and less surficial indentation than freeze-dried embedded curcumin. Modified starch entrapped curcumin more effectively when applied with maltodextrin as compared to β-cyclodextrin, whereas whey protein isolates (WSI) performed better with β-cyclodextrin than maltodextrin. Inulin showed a weak protective effect but acted as a good wall material in carbonated beverage application. Microencapsulation elevated stability of curcumin against heat, light and acid. Modified starch incorporated well with maltodextrin whereas WSI formed better composite with β-cyclodextrin. Microencapsulated curcumin showed higher application potential in multi-layer jelly products.




A. Prof. Zhenbo Xu

School of Food Science and Engineering, South China University of Technology, China
Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, USA

VBNC Study on Important Food Borne Pathogens and Spoilage Bacteria

Abstract:

Food safety remains one of the most important global health issues, and food-borne diseases and food spoilage caused by microbes are a widespread public safety problem. VBNC state is a bacterial survival mechanism under harsh environmental conditions. In this study, foodborne pathogen (E. coli) and spoilage bacteria (Lactobacilli) were subjected to the introduction of VBNC state. VBNC state of Escherichia coli (E. coli) was successfully induced after 24 days’ and 28 days’ induction under -20°C, with and without freeze-thawing, respectively. VBNC E. coli cell morphology was observed to be of shorter rod-shape, and toxin expression remained at relatively high levels. Meanwhile, VBNC state E. coli maintained shiga toxin genes expression. In addition, 5 Lactobacilli strains were induced into VBNC state under low-temperature condition and recovered by the addition of catalase. The shrink of cells and maintained food spoilage capability were acquired by the VBNC Lactobacilli cells. A genome-wide transcriptional analysis of L. acetotolerans strains under normal, mid-term and VBNC states were performed using RNA-seq and further bioinformatics analyses. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VBNC state.




Dr. Hang Yu

Jiangnan University, China
The School of Food Science and Technology

Design of continuous ultrasonic processing system and kinetic study on a Maillard reaction model system of D-glucose and glycine

Abstract:
A continuous ultrasonic processing system (CUPS) was established, and the acoustic pressure and temperature distribution inside the continuous ultrasonic tank rector (CUTR) were determined. The CUPS was firstly applied to a Maillard reaction (MR) model system of D-glucose and glycine for producing food flavors. Activation energy (Ea) for each reaction step was calculated in ultrasound-assisted MR and compared with that in thermal MR. Results showed that the generation of dicarbonyl compounds were significantly promoted by high-intensity ultrasound (HIU), which resulted in a significantly higher concentration of colored and volatile MRPs generated in ultrasound-assisted MR compared with that in thermal MR. However, as a competitive reaction to the MR, the isomerization of D-glucose and its reversed reaction were suppressed and required significantly higher Ea values in ultrasound-assisted MR compared with those in thermal MR. These phenomena may be attributed to the generation of active hydroxyl radical (·OH) from ultrasonic cavities as well as an extremely high temperature and pressure environment, despite of being only momentarily, generated by HIU.
 

Chuankai Jiang

Hubei Universtiy of Technology, China

Thermal analysis of interior defects in 3D-TSV based on thermoelectric coupling method

Abstract: 
In order to understand the thermal effect of the defects in 3D-TSV interconnection structure, corresponding finite element models were established and thermal-electronic analysis was conducted. The temperature distributions of different layers of TSV structure with defects were investigated and the distribution variations due to the three common types of interior defects, which were filling missing, axial cavity and end cavity, were analysed respectively. The simulation results of defect-free TSV were also given for the sake of comparison. From the results, it was clear that all kinds of defects caused obvious variations of temperature distribution. And TSV with the filling missing problem had the most recognisable temperature distribution difference among those three typical defects. The defect of end cavity, followed by axial cavity, had less effect. Based on these conclusion, the temperature distribution supported important defect information by which the interior defect inspection and recognition could be realized.


Dr. Wusigale

Jiangnan university, China
The School of Food Science and Technology

Inhibition of folic acid photodecomposition-induced protein indirect oxidation by caffeic acid

Abstract:
Folic acid, a synthetic form of folate, is a water soluble vitamin that is essential during periods of rapid cell division and growth. However, folic acid is highly susceptible to oxidative destruction upon ultraviolet irradiation, causing indirect oxidation and structural change of protein. In this study, the protective effect of caffeic acid against the photodecomposition of folic acid and its caused composition and structural changes of β-lactoglobulin, bovine serum albumin, α-lactalbumin and β-casein was investigated systematically. It was found that caffeic acid inhibited the folic acid photodecomposition and protein oxidation. The increase in the antioxidant activity and absorbance of caffeic acid during irradiation contributed to the effective protection. In addition, the photostability of caffeic acid was improved in the protein complexes relative to free one. The data gathered here should be useful for the protection of B vitamins against photodecomposition and of proteins against indirect oxidation.



To be added......