September 25 – Morning session
8:00 AM-8:30 AM – Late registration
8:30-9:00 – Welcome and Workshop presentation
Giovanna Ferrari
University of Salerno and ProdAl Scarl, Italy
Gustavo Barbosa-Canovas
Washington State University and IFT, USA
Olga Martín-Belloso
University of Lleida and EFFoST, Spain
9:00 AM-1:00 PM
Topic 1 – Nonthermal processes for better foods
Session Chairs:
Petros Taoukis
National Technical University of Athens, Greece
Robert Soliva-Fortuny
University of Lleida, Spain
9:00-9:50 – Oral presentations
Efficiency of microfiltration and centrifugation as nonthermal methods for physical removal of bacteria from milk
E. Griep and Carmen I. Moraru
Cornell University, USA
Evaluation of processing conditions of pulsed electric field treatment for ambient storage of fresh orange juice
Julian Witt, V. Völkel, C. Siemer, S. Töpfl
Elea Vertriebs und Vermarktungsgesellschaft mbH, Germany
Pulsed Electric Fields (PEF) processing of fruit and vegetables
Michael A. Kempkes
Diversified Technologies, Inc., USA
Efficacy of pulsed electric fields and active compounds used alone and in combination for the inactivation of Campylobacter jejuni in liquids and chicken
Isabel Clemente Arellano, S. Condón-Abanto, S. Pedrós-Garrido, P. Whyte, J.G. Lyng
University College Dublin, Ireland
Non-thermal processing by gamma and electron beam radiation for food preservation
Amilcar L. Antonio1, I. C.F.R. Ferreira1, P. M. P. Santos2, S. Cabo Verde2
1Instituto Politécnico de Bragança, Portugal
2Universidade de Lisboa, Portugal
9:50-10:30 – Flash presentations of selected posters
Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions
Özge Taştan, F. Icier, T. Baysal
Ege University, Turkey
Pilot scale system for continuous PEF inactivation and process validation of non- and pathogenic bacteria in liquid products
Kemal Aganovic1, R. Nitzsche1, C. Hertel1, S. Töpfl2
1German Institute of Food Technologies – DIL e. V., Germany
2Elea Vertriebs- und Vermarktungsgesellschaft mbH, Germany
Low energy electron beam as non-thermal spore control strategy: efficiency and mechanisms
Yifan Zhang1, R. Moeller2, N. Meneses3, S. Tran1, B. Dubovcova3, D. Drissner4, A. Mathys1
1Eidgenössische Technische Hochschule Zurich – ETH Zurich, Switzerland
2German Aerospace Center, Germany
3Buhler AG, Switzerland
4Albstadt-Sigmaringen University, Germany
Evaluation of the effect of nonthermal processing on fish quality and shelf life using novel omics technologies: the case of high pressure processing of sea bass fillets
T. Tsironi1, G. Dimopoulos1, L. Anjos2, P. I Pinto2, S. Santos2, Petros Taoukis1, A. Canario2, D. Power2
1National Technical University of Athens, Greece
2University of Algarve, Portugal
Effect of ultrasound treatment on phenolic profile and quality attributes of apples
Maria del Carmen Naranjo-Martín, A. Ribas-Agustí, O. Martín-Belloso, R. Soliva-Fortuny, P. Elez-Martínez
University of Lleida, Spain
Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice
Rian A.H. Timmermans, H.C. Mastwijk, L.B.J.M. Berendsen, A.L. Nederhoff, A.M. Matser, M.A.J.S. Van Boekel, M.N. Nierop Groot
Wageningen University & Research, Wageningen, The Netherlands
Comparison of thermal and freeze concentration on the physicochemical properties and bioactive compounds of blueberry juice
Nidia Casas Forero, G. Petzold, J. Moreno, P. Orellana
Universidad del Bío-Bío, Chile
Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity in a pitaya-pineapple (Stenocereus sp.-Ananas comosus) beverage
Zamantha Escobedo-Avellaneda, L. Sandate-Flores, M.J. Rostro-Alanis, E.I. Mancera-Andrade, D.A. Esquivel-Hernandez, C. Brambila-Paz, R. Parra-Saldívar, J. Welti-Chanes, J. Rodríguez-Rodríguez
Tecnologico de Monterrey, Mexico
10:30-11:30 – Coffee break + Poster session
Effect of high pressure processing on the inactivation of spoilage microorganisms and L. innocua and E. coli cells inoculated in a mixed fruit and vegetable smoothie
M.V. Fernández1,3, G. Denoya2,3, M.V. Agüero1,3, S. R. Vaudagna2,3, Rosa J. Jagus1
1Universidad de Buenos Aires – UBA, Consejo Nacional de Investigaciones Científica y Técnicas – CONICET, Instituto de Tecnologías y Ciencias de la Ingeniería – INTECIN, Argentina
2Instituto Nacional de Tecnología Agropecuaria – INTA, Argentina
3Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Argentina
Enhancing the survival rate of Lactobacillus casei microencapsulated by double emulsion and electrostatic deposition
Tatiana Beldarrain-Iznaga, R. Villalobos-Carvajal, E. Jara, J. Leiva-Vega
Universidad del Bío-Bío, Chile
Production of high quality and increased shelf-life ready-to-eat leafy salads by application of cold atmospheric plasma technology
P. Stergiou1, P. Dimitrakellis2, M. Giannoglou3, E. Gogolides2, N. Stoforos1, George Katsaros3
1Agricultural University of Athens, Greece
2National Center for Scientific Research “Demokritos”, Greece
3Hellenic Agricultural Organisation-DEMETER, Greece
The effect of pressure on the kinetics of EGCG degradation – implications to hyperbaric storage
H. Shkolnikov, V. Belochvostov, Z. Okun, Avi Shpigelman
Israel Institute of Technology – Technion, Israel
Continuous UV-C treatment of packed meat products
Hanna Harmeling1, K. Aganovic1, V. Heinz1, P. Muranyi²
1German Institute of Food Technologies – DIL e.V. Germany
2Fraunhofer Institute IVV, Germany
Refrigerated microbial, enzymatic, nutraceutical and organoleptic stability of pitaya (Stenocereus pruinosus) juice processed by high hydrostatic pressure
B. Quiroz-González1, V. Rodríguez Martínez2, M.d.R. García-Mateos1, J. Antonio Torres2, J. Welti-Chanes2
1Universidad Autónoma Chapingo, Mexico
2Tecnológico de Monterrey, México
Hyperbaric storage of ground beef and turkey under uncontrolled room temperature
X. Wu2, K. Deng2, J. Du2, V. Rodríguez Martínez1, J. Welti-Chanes1, J. Antonio Torres1,2
1Tecnológico de Monterrey, México
2Oregon State University, USA
High Pressure Homogenization for microbial inactivation: processing and mechanistic considerations
Francesco Donsì1, G. Ferrari1,2
1University of Salerno, Italy
2ProdAl Scarl, Italy
Application of Ultraviolet Radiation for increasing the content of antioxidant compounds of fresh-cut peaches
M. Ragusa1, M. J. Zaro2,3, G. A. Polenta1, S. R. Vaudagna1,3, Gabriela Inés Denoya1,3
1Instituto Nacional de Tecnología Agropecuaria – INTA, Argentina
2Universidad Nacional de la Plata – CONICET, Argentina
3Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Argentina
Quality effects of atmospheric plasma treatment on sour cherry juice sample
F. İçier1, F. Ayhan2, Damla Bayana1
1Ege University, Turkey
2Muğla Sıtkı Koçman University, Turkey
Cactus mucilage in the development of new bioresourced packaging materials
R. Gheribi1, Y. Habibi2, Khaoula Khwaldia1
1Institut National de Recherche et d’Analyse Physico-chimique – INRAP, Tunisia
2Luxembourg Institute of Science and Technology – LIST, Luxembourg
Effects of biopolymer-based active coatings on postharvest quality of okra pods
H. Aloui, N. Jguirim, Khaoula Khwaldia
Institut National de Recherche et d’Analyse Physico-chimique – INRAP), Tunisia
Visible LED light exposure of spinach during storage: effect on microbial load and quality
C. Boyles, Y. Cheng, Carmen I. Moraru
Cornell University, USA
Inactivation of Alicyclobacillus acidoterrestris in apple juice by pulsed light in a continuous flow system
Özge Taştan1, G. Pataro2, T. Baysal1, G. Ferrari2,3
1Ege University, Turkey
2University of Salerno, Italy
3ProdAl Scarl, Italy
Ozonated water and oxygen scavenger on the quality of modified atmosphere packaged chicken meat
D. Ünal1, Kezban Candoğan2
1Ministry of Food, Agriculture and Livestock, Turkey
2Ankara University, Turkey
Cadmium reduction from edible crab (Cancer pagurus) using ultrasound technology
Santiago Condón-Abanto1,2, S. Condón1, J. Raso1, C. Arroyo2, I. Álvarez1, J.G. Lyng2
1Universidad de Zaragoza-CITA, Spain
2University College Dublin – UCD, Ireland
High pressure processing for sea buckthorn juice with higher superoxide dismutase
Zhiqiang Hou, Y. Zhang, X. Qin, L. Zhao, Y. Wang, X. Liao
China Agricultural University, China
Novel approach towards the quantification of viable Shiga toxin-producing Escherichia coli in beef products
R. María de los Ángeles1, M. Cap1, Sergio Vaudagna1,2, M. Mozgovoj1,2
1Instituto Nacional de Tecnología Agropecuaria – INTA, Argentina
2Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Argentina
Can non-thermal technologies enhance the performances of new thermal processes?
O. Casaburi, Francesco Marra
University of Salerno, Italy
Electron-beam irradiation preserves nutritional profile of Agaricus bisporus Portobello
R.V.C. Cardoso1,2, Â. Fernandes1, J.C.M. Barreira1, Amilcar L. Antonio1, P.M.P. Santos3, S. Cabo Verde3, A.M.G. Paramás2, L. Barros1, I.C.F.R. Ferreira1
1Instituto Politécnico de Bragança, Portugal
2Universidad de Salamanca, Spain
3Universidade de Lisboa, Portugal
Combined effect of irradiation and organic acid treatment on the inactivation of Shiga toxin-producing Escherichia coli inoculated on beef trimmings
M. Cap1, C. Cingolani2, C. Lires2, Sergio R. Vaudagna1,3, G. Leotta4, C. Horak2
1Centro de Investigación de Agroindustria – INTA, Argentina
2Comisión Nacional de Energía Atómica – CNEA, Argentina
3Consejo Nacional de InvestigacionesCientíficas y Técnicas – CONICET, Argentina
4 Universidad Nacional de la Plata – CONICET, Argentina
Comparative study of the effect of High Pressure and Pulsed Electromagnetic Fields technologies on sea-bream fillets quality indices and shelf-life extension
M. Giannoglou1, A. Efthimiadou1, G. Eleni2, George Katsaros1
1Hellenic Agricultural Organization-DEMETER, Greece
2SELONDA Aquaculture SA, Greece
How gamma radiation affects antimicrobial potential of medicinal plants: Mentha x piperita L. as a case study
E. Pereira1, A.I. Pimenta2, L. Barros1, Amilcar L. Antonio1, S. Cabo Verde2, I.C.F.R. Ferreira1
1Instituto Politécnico de Bragança, Portugal
2Universidade de Lisboa, Portugal
Combined effect of high pressure, nisin and mild temperatures on the inactivation of Listeria innocua and Escherichia coli in carrot juice
Prashant Raj Pokhrel1, T. Toniazzo1,2, S. Sablani1, J. Tang1, G.V. Barbosa-Cánovas1
1Washington State University, WA
2University of Sao Paulo (USP), Brazil
Insights into PEF potato processing gained from analysis using the dynamic electrical model of electroporation
Samo Mahnič-Kalamiza, N. Poklar-Ulrih, D. Miklavčič
University of Ljubljana, Slovenia
Evaluating the potential of PEF for improving meat drying/curing process?
L. Astráin, J. Raso, G. Cebrián, Ignacio Álvarez
Universidad de Zaragoza-CITA, Spain
Ultra High Pressure Homogenization applied within the Made in-Italy project “ATENA”
Francesca Patrignani, L. Vannini, R. Lanciotti
University of Bologna, Italy
Resuscitation of viable but nonculturable (VBNC) state Escherichia coli O157:H7 induced by High pressure CO2
Dong Yang
China Agricultural University, China
Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions
Özge Taştan, F. Icier, T. Baysal
Ege University, Turkey
Pilot scale system for continuous PEF inactivation and process validation of non- and pathogenic bacteria in liquid products
Kemal Aganovic1, R. Nitzsche1, C. Hertel1, S. Töpfl2
1German Institute of Food Technologies – DIL e. V., Germany
2Elea Vertriebs- und Vermarktungsgesellschaft mbH, Germany
Low energy electron beam as non-thermal spore control strategy: efficiency and mechanisms
Yifan Zhang1, R. Moeller2, N. Meneses3, S. Tran1, B. Dubovcova3, D. Drissner4, A. Mathys1
1Eidgenössische Technische Hochschule Zurich – ETH Zurich, Switzerland
2German Aerospace Center, Germany
3Buhler AG, Switzerland
4Albstadt-Sigmaringen University, Germany
Evaluation of the effect of nonthermal processing on fish quality and shelf life using novel omics technologies: the case of high pressure processing of sea bass fillets
T. Tsironi1, G. Dimopoulos1, L. Anjos2, P. I Pinto2, S. Santos2, Petros Taoukis1, A. Canario2, D. Power2
1National Technical University of Athens, Greece
2University of Algarve, Portugal
Effect of ultrasound treatment on phenolic profile and quality attributes of apples
Maria del Carmen Naranjo-Martín, A. Ribas-Agustí, O. Martín-Belloso, R. Soliva-Fortuny, P. Elez-Martínez
University of Lleida, Spain
Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice
Rian A.H. Timmermans, H.C. Mastwijk, L.B.J.M. Berendsen, A.L. Nederhoff, A.M. Matser, M.A.J.S. Van Boekel, M.N. Nierop Groot
Wageningen University & Research, Wageningen, The Netherlands
Comparison of thermal and freeze concentration on the physicochemical properties and bioactive compounds of blueberry juice
Nidia Casas Forero, G. Petzold, J. Moreno, P. Orellana
Universidad del Bío-Bío, Chile
High hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
Zamantha Escobedo-Avellaneda, L. Sandate-Flores, M.J. Rostro-Alanis, E.I. Mancera-Andrade, D.A. Esquivel-Hernandez, C. Brambila-Paz, R. Parra-Saldívar, J. Welti-Chanes, J. Rodríguez-Rodríguez
Tecnologico de Monterrey, Mexico
11:30-12:30 – Oral presentations
High pressure pasteurization of liquids in frozen state
Sami Bulut1,2, K.A. Karatzas1
1University of Reading, United Kingdom
2Trakya University, Turkey
Inactivation of listeria on packaged meat products by pulsed light
Bernd Kramer1, H. Harmeling2, P. Muranyi1
1Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
2German Institute of Food Technologies – DIL e. V., Germany
Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine
Thomas Fauster1, K. Hanz1, R. Scheibelberger1, T. Teufl1, C. Philipp2, H. Scheiblhofer2, H. Jäger1
1University of Natural Resources and Life Sciences – BOKU, Austria
2Federal College and Research Institute for Viticulture and Pomology – HBLAuBA, Austria
The effect of thermal, PEF and HPP on antioxidative compounds, proteins and their digestibility in kale juice
Anna-Sophie Stübler1, R. Küchler1, A. Juadjur1, K. Aganovic1, A. Shpigelman2, U. Lesmes2 C. Rauh3
1German Institute of Food Technologies – DIL e. V., Germany
2Israel Institute of Technology – Technion, Israel
3Technical University Berlin, Germany
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps
Jessica Genovese, A. Di Francesco, S. Tappi, P. Rocculi, E. Baraldi, S. Romani
University of Bologna, Italy
Analysis of inactivation data for foodborne spores by high pressure processing for global inactivation parameters
H. Hayrapetyan, Masja Nierop Groot, R. Hamoen, M. Vollebregt
Wageningen University & Research, The Netherlands
12:30 AM-1:00 PM – Round table
General Overview and Moderators:
Petros Taoukis
National Technical University of Athens, Greece
Robert Soliva-Fortuny
University of Lleida, Spain