3^rd International Conference on Food and Beverage Packaging July 16-18, 2018 Rome, Italy

Hsi-Mei Lai has completed her PhD from University of Illinois at Champaign and Urbana in 1990. She worked in China Grain Product Research and Development Institute,Taiwan as a Research Fellow for six years. Currently, she is the Professor and Head of Department of Agricultural Chemistry at National Taiwn University in Taipei, Taiwan. Her researches focus on the studies of biopolymers’ properties and applications on the environmental friendly responsive (nano) materials for foods and pharmaceuticals. She has published more than 50 papers in reputed journals and serving as Editorial Board of Journal of Food and Drug Analysis. She is the President of Agricultural Chemistry Society of Taiwan.

The spherical particles of cationic starch (CS) microgels could be prepared by partially gelatinizing the CS granules followed by stabilizing the swollen particles with cross linkers sodium trimetaphosphate (STMP). The desirable partial gelatinization process and the degree of STMP crosslinking was determined by using a rhenometer equipped with a Couette fixture and thermal gravimetric analysis (TGA), respectively. Swelling/de-swelling behavior of CS microgels responsive to various pH and ionic strength conditions were evaluated from several aspects of physical properties, including particle size distribution, swelling ratio and rheological properties. It is found that the partial gelatinization process (50°C, 10 min) could keep the most of CS swollen granules intact. STMP in CS microgel behaved as ionic and chemical crosslinkers, which were saturated at STMP/CS weight ratio of 0.2. The swelling behavior of CS microgels was dominated not only by the STMP crosslinking, but also by the excess cationic groups of CS, which were sensitive to the environmental salt concentration and pH. The rheological properties indicated that the excellent water uptaking ability of CS microgels raised their viscosity, which might undergo de-swelling at high salt concentration due to the highly deformable characters of CS microgels.

Be-Jen Wang has completed her PhD from Cornell University. She was an Associate Professor in China Medical University from 1992 to 1995. Since 1995, she is working as Professor of National Chiayi University. Her research concentrates on Food Science and Nutrition. She has published more than 40 papers in reputed journals and 12 related patents in Food Science and Technology.

Ethanol extract (E) of rice bran was fractionated by supercritical CO2 fluid system into four fractions (R, F1, F2, and F3) at 45o C and pressures of 30, 25, 20, and 15 MPa, respectively. This study aimed to evaluate the distribution of antioxidant compounds (γ-oryzanol, ferulic acid, and phenolic compounds) and antioxidant activities of supercritical CO2 fractions. Results showed that the contents of γ-oryzanol and ferulic acid in different fractions were in the order of F > E > R; while the highest amount of phenolics was detected in R. E exerted the strongest 2,2-diphenylpicrylhydrazyl (DPPH) and ABTS radicals scavenging activities. The contents of total phenolic compounds, γ-oryzanol and ferulic acid in fractions were significantly positive correlated with the antioxidant capacities. Linear structural models analysis showed that although the correlation between antioxidant components is high, the scavenging activities of both free radicals mainly related to total phenolic compounds.

Byung I L Choi received his PhD degree from the Department of Physics in Korea University in 2003. Since 1990, he has been working at Thermometry Center in Korea Research Institute of Standards and Science (KRISS). His main research areas are humidity/moisture standards, water vapor permeation, physical adsorption and specific surface area of non material.

One of the critical factors in the choice of food packaging materials is moisture permeability which is important for maintaining product quality. Various type of barrier-coated polymer films are being used to package many different food products. A continuing trend of food packaging is to extend the shelf life of food while maintaining fresh-like quality. KRISS has been operating a measurement system for moisture permeation using water including tritium since 2009. Its detection limit reach to 10-7 g/m2day. However, it is difficult to utilize it for general purpose because tritium is a radioactive isotope. Therefore, we have established another method for measuring water vapor permeation in a range 102~10-5 g/m2day by using cavity ring-down spectroscopy (CRDS). The accuracy is improved by low-flow gas feedback circuit with low-pressure, and controlling the adsorption/desorption periodically. This method provides absolute quantitative measurement, which has a traceability to national standards. The uncertainty of the CRDS-based measurement device was about 1x10-5 g/m2day.

Hua Han Chen has completed his PhD from National Chung Hsing University. He is Professor at National Penghu University of Science and Technology. He has published more than 25 papers in reputed journal. Recently, his research focuses on the application of plasma on the modification of brown rice.

Germination is an effective and common process used to improve the nutritional quality of cereals. During germination, some seed reserves are degraded and used for the respiration and synthesis of new cell constituents for the developing embryo, thereby causing significant changes in the nutritional, and sensory characteristics of the cereal seed. After soaking brown rice in water for several hours it is incubated under certain temperature and humidity conditions until the germinated brown rice is harvested. Germinated brown rice is popular because it contains considerably more gamma-aminobutyric acid (GABA; a non-protein amino acid which has a high biological activity) than brown rice. Brown rice was exposed in the in-line atmospheric plasma system. Treatment of brown rice in plasma increases the germinating percentage, seedling length and water uptake under laboratory germination tests. In germinating brown rice, α-amylase activity was significantly higher in the treated ones compared to the controls. The higher enzyme activity in plasma-treated brown rice could be triggering the fast germination and early vigor of seedlings. The main finding of this study indicates that in-line atmospheric plasma is effective at enhancing the germination of brown rice.

Hong Zheng has completed her Master's degree from Shandong University. She works in Shandong Institute for Food and Drug Control and also engaged in the work of food safety monitoring and risk assessment. She has published more than ten papers in reputed journals.

A method was developed for the simultaneous determination of five free nucleotides in infant formula by high performance liquid chromatography (HPLC). The samples were extracted with water, and the proteins were precipitated by adjusting isoelectric point. The five free nucleotides were purified using a SAX SPE cartridge, separated on an Atlantis T3 column, and detected with diode-array detector by external standard method. The average recoveries for the target compounds were between 95%⁓103% with RSDs less than 4.5%. The linearities of five compounds were in the concentration ranges of 0.1-100 μg/ml, with the good correlation coefficients (r≥0.999). The method is easy, accurate and highly reproducible. The developed method can provide strong technical support for enterprise quality control and government regulation.

Shahrzad Ebrahiminezhad has her expertise in master Food industry engineering in 25 and my co-author has her expertise in PHD food science and technology in about 30 years old both are student at the levels in Azad university North Tehran branch . Her open and contextual evaluation model based on MAP packaging and its effect on chicken meal. She has built this model after years of experience in research, evaluation, university and experimentals. The foundation is based on fourth generation evaluation. It allows for value-pluralism. This approach is responsive to all stakeholders and has a different way of focusing.

In this study, the influence of different concentrations of two gas mixture (Carbon dioxide, Nitrogen): {(N270% + CO230%), (N230% + CO270%)}, and vacuum conditions and also the effect of flexible multi-layer films has been studied for evaluation The growth of microbial chicken meal (without spices) at refrigerator (T=5℃). Poultry meat is one of the important sources of protein for human nutrition and is considered as type of white meat. In most countries, chicken meat is the most consumed poultry meat. Chicken meat is preferred due to its several‎ features such as good protein quality, lower fat, lesser time of cooking, and easy digestion as compared to the other meats. Chicken meals were packaged into one kind of barrier pouch of 3 layers with thickness 124 µ (PET/AL/LLD) under modified atmosphere packaging (MAP) and vacuum Conditions and compared with ordinary condition. Samples were performed microbial tests (total count of bacteria, lactobacilli counts), and chemical test (pH) evaluation in different times. The modified atmosphere packaging (MAP) is a useful technique for various researches. However, it is well known that there is a non-thermal method for inactivation microorganism, is widely used for shelf-life prolongation, and improvement of the quality of perishable foods stored at refrigeration temperatures. The usage of MAP was not adequate for growth of total count bacteria, although delayed the growth process, but chicken meals with MAP has best inhibitory effect on Lactobacillus microorganisms growth. In attention to the result CO2 gas in different concentrations 30% and 70% CO2 the results have been the same and were proposed that in used 30% gas CO2, because of economic and fever on the the pH variable has not decreased rapidly, in each treatments during storage times (56 days), while can be explained by characteristic of this multi-layer flexible pouch with less water vapor and oxygen permeability, caused to control some chemical reactions in samples. decreased rapidly, in each treatments during storage times (56 days), while can be explained by characteristic of this multi-layer flexible pouch with less water vapor and oxygen permeability, caused to control some chemical reactions in samples.