content tagged as Food Chemistry

1 - 9 Results out of 9
Physically Processed, Functional Carbohydrates as Food Ingredients

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S403AB

The demand for physically (i.e., non-chemically) modified, ingredients is increasing in the market due to consumer preference towards “healthy and natural” foods. Carbohydrate ingredients, such as starch, flour, hydrocolloids, sugars, and fibers play major roles in processed foods; to provide viscosity building, thickening, gelling, structure formation, ingredient binding, and certain other functions such as sensory attributes and nutritional value. Conventionally, chemical modifications have been used to modify carbohydrates to make ingredients with desired properties; process tolerance, improved stability, and in-product functionality. During past two decades, there has been an increased focus on physical modification technologies for making carbohydrate ingredients, particularly starch, due to increased demand for clean label ingredients by both the food manufacturers and consumers alike. Starch physical modifications have been limited, primarily, to treatments involving various heat-moisture combinations. Such technologies have been experimented and reviewed, in detail, in the scientific literature. New physical processing technologies, to obtain specific ingredient properties and functionalities, have emerged in the recent past. This symposium introduces and discusses recent advances in using physical processes available for developing functional carbohydrate ingredients.
New Insights Into Using Photon Emission to Image Lipid Oxidation Patterns in Food Matrices

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S403AB

Existing techniques presently used for oxidation measurements remain either inaccurate and misleading or ill-adapted to different oxidation conditions. The method reported here addresses all of the above challenges. Plants, like almost all living organisms, spontaneously emit photons of visible light (autoluminescence). Such light is very faint and it mainly emanates from oxidized lipids. The visualization of such a weak light is possible only by using particular, yet fairly accessible pieces of imaging equipment, providing excellent sensitivity that is based on liquid N2-cooled charge-coupled device (CCD) detector. This technique is called luminescence. Thus, here we will present that through a multidisciplinary approach, initially based on techniques used in astronomy, then in plant science, chemistry and biology, was necessary to advance our understanding in lipid oxidation.

Here, we used the knowledge and innovative methods gained via the above multidisciplinary approach to investigate lipid oxidation in food matrices. We intend to show through case studies that just like in plants, oxidation of food matrices abundant in fats can be imaged and mapped by luminescence. Indeed the audience will be provided examples of cases studies that this innovative, highly sensitive, non-invasive method we rapidly imaged lipid oxidation in aged oil in water emulsions.

This method was then used as a screening tool of a research program on plant antioxidants and addressed certain questions concerning plant compounds with high chelating and antioxidative capacities, capable of synergistical effects, and their modes of action and roles in planta and in food matrix. Here, we report on data that resulted from an investigation of a great number of extracts and extract combinations originating from different parts of edible plants and from an array of taxonomically and geographically distant species. We undertook different research phases that ranged from studies in vitro, through studies in food matrix (mayonnaise), extract/activity characterization phase, to understanding mechanisms of action. Our first focus concerned in vitro studies that screened numerous extracts/plant products obtained through various technologies, for their chelating and anti-reactive oxygen species (ROS) and -free radical activities. Selected extract candidates and extract combinations with demonstrated synergistical effects were then tested within mayonnaise. Subsequently, characterization of extracts of interest, and the identification of compounds conferring antioxidative and chelating activity were identified.

Finally, our research concerns the understanding of fundamental mechanisms according to which plant compounds may inhibit off-taste in fat-abundant food matrices provoked by oxidation, even at fairly low concentrations. We propose why in lipid dispersions such as mayonnaise the ability of reactants to move from a lipid particle to others is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. Three putative inter-particle transfer mechanisms will be suggested. Several proprietary extracts and extract combinations originating from different parts of edible plants and from taxonomically distant species that displayed antioxidative and notably chelating activities will be presented.
Dialing Plant Protein Functionality for Enhanced Utilization

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 11:15 AM - 12:15 PM

Where: McCormick Place - S403AB

Consumers interested in health continue to view plant proteins favorably. As a result, sales of plant-based foods have seen a sustained growth, 8.1 percent alone since the last year (Nielsen, 2017). However, formulating with plant proteins comes with its own unique set of challenges. As the protein concentration increases in a protein-fortified food, its interactions with its surrounding matrix dominate, e.g. protein-protein, protein-water, or protein-flavor interactions. Secondly, processing parameters chosen during protein extraction and its transformation into the finished product can also influence these interactions and impact taste, texture or stability of the finished food product. Within this context, an understanding of protein’s functionality becomes essential not only to formulate foods with superior sensory characteristics but also to enhance protein utilization in additional product categories. Against this backdrop, this symposium will focus on new fundamental insights that have advanced our understanding of plant protein functionality. Speakers will emphasize new learning in the area of protein-flavor interactions, protein-protein interactions in blends, processing for optimal protein functionality and discuss how the knowledge of functionality can be leveraged for superior application.

*Our thanks to Axiom for their sponsorship of the Alternative Protein Deep Dive programming*
Formulating With Dairy and Non-Dairy Proteins

When: Monday, 01/01/0001 through Monday, 01/01/0001, 12:00 AM - 12:00 AM

Where:

According to Mintel, expansion of product offerings that emphasize plants as key ingredients is among the top six global food and drink trends for 2017. Food scientists now have a host of dairy and non-dairy ingredients to select for formulation of new products. Product development requires an understanding of consumer perception, opportunities, and challenges with each of the ingredients. This seminar will include a representative from Mintel to cover data on dairy and non-dairy product launches, consumer perception of non-dairy, and opportunities within the category. A representative from a dairy ingredient supplier will provide information on the types of dairy proteins, applications, methods for assessing functionality, and opportunities for innovation. Finally, a representative from a large food company will share an overview of the challenges in formulating with plant proteins in a variety of products and how ingredient manufacturers can work with food companies to support innovation.
Edibilomics: Using Metabolomics in Food-Related Research

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 03:00 PM - 04:00 PM

Where: McCormick Place - IFTNEXT Stage

Metabolomics is a new and emerging field with applicability to both food-and nutrition related research, and the food industry. Metabolomics aims to profile the totality of chemical compounds present within a system, be that system a plant, a fruit or vegetable, a processed food product, or a biological fluid. This means that hundreds or thousands of chemicals can be monitored simultaneously. By utilizing mass spectrometry and/or nuclear magnetic resonance spectroscopy, one can comprehensively profile a system to understand how perturbations alter the system, without a priori knowledge of which compounds are altered. In this capacity, metabolomics can be used to investigate how a food product changes globally with food processing, to profile products to detect adulteration or misbranding or changes in nutritional profile, to better understand what flavor compounds contribute to product liking, and to explore how dietary interventions with these food products alter the human metabolome. These data can also be correlated with other meta-data (e.g. sensory panel information, genetic analyses, microbiological and microbiome taxa) to provide additional value. Given the sensitivity of analysis, particular precautions need to be taken when designing and conducting metabolomics experiments. The large amount of data generated during metabolomics experiments requires special handling to extract relevant information. In this symposium, we will provide background information on metabolomics, suitable for an audience unfamiliar with the topic, and discuss its applications in food, flavor, and nutrition.
Flavors of Food Protein Ingredients and Their Applications in Product Formulation

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 02:15 PM - 03:45 PM

Where: McCormick Place - N426C

Plant proteins are important protein sources to meet the nutrition demands of the increasing population. Flavor is an important aspect of food ingredients, including protein ingredients, that dictates consumer acceptability of the final food products. Even though great progress has been made in the off-flavor control of soy protein, off-flavor of many plant protein ingredients remains a major limiting factor for their use in food products. Protein ingredients from different sources that carry unique flavor profiles, which can be influenced by the processing and storage conditions. In addition to their intrinsic flavors, protein ingredients interact with flavor compounds and influence the overall flavor profile of the final products when used in formulation or flavor encapsulation. This symposium aims to cover the intrinsic flavors of protein ingredients as well as their interaction with other food components that affect product flavor profiles. The odor and taste of protein ingredients and the effects of processing on protein flavor profile will be addressed in the first two presentations. The first presentation will be an overview of the off-flavor in pulses, which will also provide background knowledge for audiences who are not familiar with protein flavor or flavor chemistry. The second presentation will report the findings from ongoing research on rice protein flavor. Protein-flavor interaction and its influence on food formulation will be discussed in the third presentation. The fourth presentation will report on sensory evaluation studies of plant protein-based food products that are currently on the market. It will provide an understanding of how different attributes of protein ingredient influence consumer liking and how the information can be used in formulation to meet consumer needs. The topics will be of interest to audiences both from the food industry and academia who are working with protein ingredients or sensory evaluation.
Critical Parameters in Application of Antioxidants to Arrest Lipid Oxidation in Food  

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S405AB

Lipid oxidation is the major cause of food deterioration and produces many harmful materials. Therefore, lipid oxidation is always an important topic in food chemistry and one of the most challenging problems in the food industry. This session is proposed to address the most recent advances in the development of antioxidants for foods. For this, we have invited world renowned scientists in this research area.

The first speaker, Dr. Karen Schaich, a professor at Rutgers University, has been conducting cutting-edge, top quality scientific research on lipid oxidation and received many awards, including the 2016 IFT Stephen Chang Award. She will give a presentation about the most recent research on oxidation mechanisms with the title of “Rethinking Basic Reactions of Lipid Oxidation and Antioxidants.” Recent research has shown that people should consider alternatives reactions that compete with traditionally known reactions. Since basic understanding on reaction mechanisms and oxidation products is critical to the development of new food products, this talk will be very important for attendees of IFT.

Our second speaker, Dr. Fereidoon Shahidi, is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 800 research papers and book chapters, has also authored or edited 64 books, and 10 patents. He has received numerous awards, serves as the editor-in-chief of the Journal of Functional Foods, an editor of Food Chemistry, and is the principal founder of the International Society for Nutraceuticals and Functional Foods (ISNFF). He will give a presentation entitled “Arresting Lipid Oxidation with Antioxidants: Promises and Challenges.” Natural antioxidants to arrest oxidative processes via their respective mechanisms and regulatory hurdles and solutions will be discussed.

Our third speaker, Dr. Suk Hoo Yoon, a professor at Woosuk University in Korea, is a Fellow of IFT, AOCS, and ISBAB and has received numerous awards including the Order of Science and Technology Merit, Korea. He is an Editor of Biocatalysis and Agricultural Biotechnology and was an Editor-in-Chief of Food Science and Biotechnology. Dr. Yoon will give a presentation entitled “Effects of Environmental Conditions on Isomerization and Degradation of Fat-Soluble Antioxidants During Thermal Processes.” He recently found that the kinetics and changing patterns of thermal degradation and isomerization of beta-carotene are greatly influenced by the conditions of thermal treatment environments including oxygen, continuous phase surrounding carotenes, and steam.

Our last speaker, Dr. Namal Senanayake, is the Scientific Manager of Shelf-Life Solutions at Camlin Fine Sciences North America. With his over twenty years of experience in lipid chemistry, lipid oxidation, and antioxidants, he will give a talk entitled “Enhancing Oxidative Stability and Shelf Life of Rendered Ingredients and Pet Food with Antioxidants.” This specific presentation will cover the application of naturally derived ingredients and extracts for pet foods. Since this session will cover a wide scope of research areas dealing with topics from fundamentals of lipid oxidation to applications of antioxidants in the food products, a large number of participants are expected.
Exploring Functional Biopolymers to Advance Food Quality and Sustainability

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - N427D

Cleaner labels, enhanced health benefits, and cost reduction are among the key driving forces for the food industry. In addition to new food sensing and processing technologies, the explorations of naturally occurring materials are essential to food innovations. In this symposium, the speakers will discuss their recent work to highlight three exciting areas: (1) new resources of carbohydrate from crops, (2) functional biopolymers from fermentation technology, and (3) design of peptide nanoparticulates.

The symposium will start with reviewing phytoglycogen (PG), a naturally occurring dendrimer-like biopolymer, by Dr. Yuan Yao in the Department of Food Science of Purdue University. With its highly unique structure, function, and biosynthesis, PG is considered as a next generation in the starch family. In his seminar, Dr. Yao will briefly review some PG derivatives, including high-performing emulsifiers for Pickering emulsion, carriers of antimicrobial peptides, super solubilizers for insoluble drugs, and vaccine adjuvants. Thereafter, he will discuss his recent works of using native PG to solubilize quercetin and lutein, two food-related active ingredients.

As a naturally occurring biopolymer, poly-γ-glutamic acid (γ-PGA) contains repeating units of glutamic acid. With its characteristics of being biodegradable, non-toxic, and non-immunogenic, γ-PGA has broad applications in agricultural, food, cosmetics, medical, and other areas. In his talk, Dr. Bo Jiang of Jiangnan University will review γ-PGA including its biosynthesis and production, and thereafter elaborate its use for cryopreservation, a novel application of γ-PGA with potential impact on the food industry.

Generation of plant-based peptide nanoparticulates has brought opportunities for creating functional food ingredients. However, to offer desirable functionalities, the structure of peptide assembly needs to be well defined and designed. In his session, Dr. Jianping Wu from the Department of Agricultural, Food and Nutritional Science of University of Alberta will elaborate his approach in using amphipathic peptides derived from the canola protein cruciferin to fabricate well-defined nanoparticles, and their cellular uptake and transport with Caco-2 epithelial cells will be discussed as well.

In summary, this symposium will provide the audience with cutting-edge research outcomes at the interface of biopolymers, nanomaterials, and functional food systems. In addition to improving the quality of food, the use of bio-derived materials will also contribute to the sustainability of agricultural and food systems.



*Our thanks to Naturex for their sponsorship of the Product Development & Ingredient Innovations track*
The Use of 'Omics' for Evaluating Meat Quality

When: Monday, 07/16/2018 through Monday, 07/16/2018, 03:30 PM - 05:00 PM

Where: McCormick Place - S401ABC

This session will explore the use of “omics” type approaches for improvement of meat quality, specifically, genomics and metabolomics. In large part genetic make-up dictates meat quality through the preferential gene expression towards traits which influence meat quality. Furthermore, specific metabolites can directly influence meat quality factors, such as color and flavor. Measurement of small compounds or metabolites is somewhat novel for the meat science area. Numerous factors are known to impact meat quality. However, in many cases it is known why these factors influence meat quality. More recently “omics” approaches have been utilized to develop this understanding. This session will describe relationships of genomics with meat quality and relationships between specific metabolites with meat color and flavor.



*Our thanks to Compusense for their sponsorship of the Sensory Science track*