B. Khellaf, R. Chekri, P. Jitaru, L. Bouayad
Fish farming is a growing industrial sector in Algeria, making a significant contribution to the country's food security. It is a valuable source of protein. However, farmed fish can be contaminated with toxic element such as mercury (Hg), and be the cause of consumer poisoning. This study was carried out to assess the Hg contamination of sea bream (Sparus aurata) raised in fish farms located in the wilayas of Béjaia and Chlef. An assessment of the health risks incurred by consumers of this fish was also carried out. 34 and 24 sea bream samples were collected over an 8 month period...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.079
· Download
A. Lioupi, N. Munjoma, T. Liapikos, L. Gethings, G. Theodoridis
Lipidomic analyses are commonly employed in food science research, with a focus on product quality and nutritional value. This work includes the development of an UPLC-Q-TOF method for the lipidomic analysis of extra virgin olive oil samples using a microbore UPLC C8 column (1.0 × 50 mm, with 1.7 μm diameter particles) and analysis times of 5 min per sample. In comparison to a 20-min conventional method, the novel proposed method saves 75% on mobile phase usage and reaches injection volumes of 0.2 . The approach was employed for the analysis of extra virgin olive oil samples from different...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.078
· Download
S. Sikic, A. Krivohlavek, N. Mikulec, M. Ivesic, F. Kasalo, J. Bosnir
Cheese has been widely consumed by people all over the world, not only for its nutritional value (bioactive compounds with antioxidant, antimicrobial, anti-inflammatory, immunomodulatory and analgesic activity) but also the gourmet experience. As the global health awareness is on the rise, consumption of cheese increased with regional variation allover the world, lowest being in Africa and highest in Central and Eastern Europe and USA. Cheese serving per week are higher in more educated versus low educated adults, urban versus rural areas and adults versus children in general. Following the...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.077
· Download
A. Del Fiore, B. Aracri, L. Di Gregorio, I. Colandrea, C. Barbieri, A. Bevivino, C. Nobili
Due to the low sustainability and resilience of agricultural systems, food losses, related to the inefficient use of resources, can generate impacts not only at the environmental but also at the societal level. These could be overcome by introducing sustainable methods, in line with circular economy principles, to prevent and reduce food losses and waste through a reuse and enhance approach. In this context, a big issue of food system is related to the fruit left in fields even if fully suitable for human consumption and rich in bioactive biomolecules, fibre, and phytochemicals, but not for...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.076
· Download
P. Skvorova, M. Kulma, L. Kourimska
The nutritional value depends on the breeding conditions, the insect stage and technological modifications. An important factor that also affects the nutritional value is the type of food. The aim of this work was to assess the effect of the addition of rapeseed cakes (70% was added to the classic feed mixture for broilers, which has already proven itself in experiments with edible insects at the Czech University of Life Sciences) on the nutritional value of Gryllus assimilis. Rapeseed cakes are a by-product of hot pressing of rapeseed. It contains a high proportion of nitrogenous substances...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.075
· Download
A. Lioupi, K. Zinoviadou, G. Theodoridis
Metabolomics is applied to address modern challenges related to food quality and safety. In this context, the development of multi-purpose analytical methods is of utmost importance to ensure authenticity and highlight the quality characteristics of the food products produced. The volatile profile provides important information on the quality characteristics of the product. In this study, two separate methods based on gas chromatography coupled mass spectrometry (GC-MS) technique were developed for the analysis of volatile organic compounds in extra virgin olive oils and table olives,...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.074
· Download
K. Babic, D. Potocnik, L. Strojnik, S. Pianezze, L. Bontempo, N. Ogrinc
In Slovenia, pig farming has a long-standing tradition that guarantees the production of high-quality pork and pork-based products, which are highly valued by consumers. Nevertheless, the country's self-sufficiency level in pork production was only 40% in 2021, and a significant portion of the consumed pork is imported, which raises concerns regarding potential mislabeling. The identification of such fraudulent practices has created a demand for sensitive and reliable methods to detect food adulteration (1). This study examined the applicability of stable isotopes - δ(²H), δ(13C), δ(15N),...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.073
· Download
S. Liuu, K. Trinh, E. Darii, C. Cao, A. Damont, J.-C. Tabet, Y. Gimbert, F. Fenaille, Y. Makni, C. Inthavong, G. Lavison Bompard, J.-A. Hennekinne, O. Firmesse
Emetic toxin is increasingly reported worldwide for its involvement in Bacillus cereus food poisoning outbreaks. The preformed toxin in food called cereulide is a heat-stable cyclodepsipeptide, [(D)Ala-O(L)Val-(L)Val-O(D)Leu]3 and an ionophore selective to K+ in solution. In electrospray (ESI), the K+ selectivity is reduced since the Li+, Na+ , NH4+ adduct ions are also detected in competition without adding salt to introduced sample solutions.Here, by infusing synthetic cereulide into ESI positive ion source, Li+ /Na+/K+ cationized cereulide coexists in two forms: charge-solvated (CS) form...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.072
· Download
D. Pizzichini, S. Scheibenzuber, G. P. Leone, M. Dogali, P. Casella, E. Pucci, A. L. Mihai, N. Belc, T. Rustad, C. Zoani, M. Rychlik
The growing world population leads to an increased need for food, especially valuable proteins. Agriculture and food processing lead to generation of several billions of metric tons of rest raw materials. Side streams are generated at all phases of the value chains, from production to distribution. These raw materials are an easily available source of biomass, however good preservation and processing methods are needed to utilize them for value added products. Utilization of some agroindustrial by-products for value added foods will lead to increased availability of valuable ingredients such...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.071
· Download
K. Slimani, Y. Pirotais, C. Soumet, A.-L. Boutillier, N. Belaubre, C. Stride, D. Hurtaud-Pessel
In food industry, biocides products (e.g. quaternary ammoniums, amines) are used for cleaning and disinfection (CD) of food contact surfaces to control microbiological contamination. Disinfectant biocides may leave residues on industrial equipment especially when procedures (e.g. contact time, rinsing) are not properly applied or may be also persist in critical areas that are difficult to access. The risk is that they can be a source of chemical contamination through transfer in foodstuffs. Therefore, a good knowledge of critical areas likely to retain biocide residues is essential to...
7th IMEKOFOODS Conference
· TC23
· 2023
· 10.21014/tc23-2023.070
· Download