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Efstathia KARACHALIOU (Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne)29/01/2025, 11:03Ensuring safety, nutrition, and sustainabilityOral presentation
Deutzia Thunb. is a genus of the Hydrangeaceae family, among the seven families belonging to the Cornales order. The 60 species of this genus are widespread in warm temperate climate, from Southeast Asia to the Philippines, West, and South of North America, also Central America. The Deutzia species hold an economic significance as ornamental plants, with hybrids such as Deutzia x...
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Paula Llorens Castello (Universitat de València)29/01/2025, 11:12Ensuring safety, nutrition, and sustainabilityOral presentation
Assessment of red beetroot by-products on mycotoxin bioavailability through an in vitro digestion model and a Caco-2 cell system simulating the intestinal epithelium. This study highlights the potential role of dietary components in enhancing food safety strategies.
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Giulia Ceravolo (University of Milan)29/01/2025, 11:21Ensuring safety, nutrition, and sustainabilityOral presentation
Interest in sustainable food production and consumption has been growing, with soybean (Glycine max L) being highlighted as a nutritious and low-cost option used in food products and dietary supplements. The extraction of compounds from soybeans using green solvents is relevant for its safe and environmentally friendly properties. Among these, the Natural Deep Eutectic Eutectic Solvents...
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Dr Simona Manuguerra (University of Palermo)29/01/2025, 11:30Ensuring safety, nutrition, and sustainabilityOral presentation
Exposure of marine organisms to contaminants, such as heavy metals, is a major environmental and health concern. Contaminants bioaccumulate in marine ecosystems and enter human food chain through seafood, posing health risks. The dynamic of heavy metal bioaccumulation depends on the chemical properties of the contaminants, exposure levels, species, and affected tissues. Given the difficulty of...
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Monica Mironescu (University Lucian Blaga of Sibiu)29/01/2025, 11:40Ensuring safety, nutrition, and sustainabilityPoster
In the honey industry, reducing losses is an important aspect for decreasing costs and increasing sustainability. In this research, the honey processing was analyzed – from raw material to packaged honey (in barrels or jars), to analyze losses. Experiments were realised on two types of honey, acacia and polyfloral, to establish the dependence of density and viscosity on temperature. A model...
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Raquel Penalva Olcina (Universitat de Valencia)29/01/2025, 11:45Ensuring safety, nutrition, and sustainabilityPoster
Gliotoxin (GTX) and Ochratoxin A (OTA), produced by Aspergillus and Penicillium fungi in food and feed, are harmful mycotoxins affecting human and animal health as it has been previously showed in our studies their cytotoxicity in SH-SY5Y neuronal model and its involvement in neurodegenerative diseases. his study investigates their medium inhibitory concentration (IC50) and using Caco-2 cells...
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Claudia Moyano López (Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia)29/01/2025, 11:50Ensuring safety, nutrition, and sustainabilityPoster
Mycotoxins like moniliformin (MON) and patulin (PAT) are toxic compounds commonly found in food and feed, posing significant health threats to both humans and animals. Of particular concern is their frequent co-occurrence in binary mixtures, which could amplify their toxic effects. This study explores the cytotoxic impact of MON, PAT, and their combination on human neuroblastoma SH-SY5Y cells,...
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Jean-Pierre Thibaut (Université Bourgogne Europe)29/01/2025, 11:55Ensuring safety, nutrition, and sustainabilityPoster
Current explanations of food rejection, which peaks between 2 and 6 years, mostly refer to genetic predispositions and environmental influences. However, these two broad influences do not take into account the cognitive factors implicated in children’s decision to accept or refuse a given food. We suggest that food rejection dispositions (i.e., food neophobia and pickiness) are associated with...
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Rosaria Arena (University of Palermo)29/01/2025, 12:00Ensuring safety, nutrition, and sustainabilityPoster
The growing demand for fish products poses sustainability challenges for the fish supply chain. The European Green Deal and the 2030 Agenda promote sustainable blue economy strategies, highlighting the valorisation of fisheries, aquaculture and processing by-products to reduce waste and promote a circular economy.
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Fish by-products, such as those from Sicilian bluefin tuna processing, are... -
Eleonora Curcuraci (University of Palermo)29/01/2025, 12:05Ensuring safety, nutrition, and sustainabilityPoster
Despite its potential, the EU blue economy faces challenges related to stakeholder involvement, maturity, and sector gaps. To address these gaps, it is crucial to develop a comprehensive framework that includes social engagement, training activities, and governance strategies supporting a sustainable blue economy. This framework should raise local awareness of the social and economic value of...
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Luna Bridgeman29/01/2025, 12:10Ensuring safety, nutrition, and sustainabilityPoster
Acrylamide (AA), formed in starchy foods during high-temperature cooking, is a recognized food processing contaminant. Mycotoxins, such as penitrem A (PEN A), produced by Penicillium species, and 3-acetyldeoxynivalenol (3-ADON), produced by Fusarium culmorum, are natural food contaminants with well-documented toxic effects. This study aimed to evaluate the toxic effects of AA, PEN A, and...
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Erīna Akmene29/01/2025, 12:15Ensuring safety, nutrition, and sustainabilityPoster
Cortisol, one of the most diurnally variable hormones, has been observed to have a significant rise during the postprandial period. The hormone levels are known to be impacted by sleep quality and stress levels. Therefore this study set out to assess the impact of sleep quality, chronotype and stress in the postprandial period of young women during two meals, one taken in the morning, other –...
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Valentina Craparo (University of Palermo)29/01/2025, 12:20Ensuring safety, nutrition, and sustainabilityPoster
Malolactic fermentation is a secondary wine fermentation process carried out by one or more species of lactic acid bacteria (LAB). This process converts malic acid into lactic acid and CO2, reducing total acidity, increasing pH, and enhancing the microbiological stability of the wine. The introduction of LAB strains, particularly non-Oenococcus strains, in recent years, for oenological...
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Maxime Rannou (Università degli Studi di Palermo), Alessandra Aiello (University of Palermo)29/01/2025, 12:25Ensuring safety, nutrition, and sustainabilityPoster
Seafood provides many of the elements needed for a balanced diet. These properties make them increasingly sought-after by consumers. This growing demand, combined with the demand for quality products, is forcing market competitors to diversify their productions. To this end, new methods of production, processing and preservation could be useful for the emergence of new products and new market...
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Enrico Viola (University of Palermo)29/01/2025, 12:30Ensuring safety, nutrition, and sustainabilityPoster
The early stages of alcoholic fermentation are highly susceptible to external influences and the success of the process depends on the ability of the fermenting yeast strain to adapt to adverse conditions. This study investigated the effect of adding two commercial bio-activators on fermentation performance and yeast cell responses during the first 48 hours of alcoholic fermentation. In...
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Michelle Magriet Marchan Gonzalez (Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Marine Sciences, DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy)29/01/2025, 12:35Ensuring safety, nutrition, and sustainabilityPoster
The invasive blue crab in the Mediterranean presents an environmental challenge and a valuable resource. Blue crab biomass can be valorized through the extraction of bioactive compounds like chitin, chitosan, and astaxanthin. Chitin and chitosan have potential applications in food packaging and preservation due to their film-forming and antimicrobial properties. Astaxanthin, a potent...
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Denisia Iulia Pasca (University of Valencia)29/01/2025, 12:37Ensuring safety, nutrition, and sustainabilityPoster
Mycotoxin contamination, particularly with ochratoxin A (OTA), poses significant food safety and health risks, inducing oxidative stress, cytotoxicity, and disrupting intestinal barrier function. This study assessed the protective effects of bilberry (Vaccinium myrtillus L.) compounds in differentiated Caco-2 cells exposed to intestinal digests of bread variants: control bread (C), bread...
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Ichrak CHARFI (Innovation and Valorization Laboratory for a Sustainable Food Industry (LIVIAD), ESIAT. University of Carthage, Tunisia)29/01/2025, 12:43Ensuring safety, nutrition, and sustainabilityPoster
Donkey milk, valued for its exceptional nutritional properties, serves as a promising base for functional dairy products. This study highlights two innovative applications: a fermented milk beverage enriched with exopolysaccharides and folic acid using specific Streptococcus thermophilus strains, and an ice cream fortified with vitamin C and probiotics (Lactobacillus plantarum and...
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sarra rafai29/01/2025, 22:55Ensuring safety, nutrition, and sustainabilityPoster
Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are potent mycotoxins known for their significant health risks. To mitigate their toxic effects, bioactive ingredients such as fermented whey (FW) and pumpkin (P) have been studied for their antioxidant and immunoregulatory properties. This research explored the protective potential of FW and P against AFB1 and OTA-induced toxicity in duodenal tissue,...
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29/01/2025, 23:00Ensuring safety, nutrition, and sustainability
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Ana Juan-García (University of Valencia)29/01/2025, 23:00
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Ana Juan-García (University of Valencia)29/01/2025, 23:00
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Ana Juan-García (University of Valencia)29/01/2025, 23:00
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