Division of Agricultural and Food Chemistry
Fall 2017
CORNUCOPIA
including the AGFD program and abstracts for the
254th American Chemical Society National Meeting
August 20 - 24, 2017
in
WASHINGTON D.C.
BRIAN GUTHRIE, Program Chair
Attend AGFD
technical sessions
at the Washington
Convention
Center
page
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back cover
Dear Readers – Starting Fall 2017 the
printed Cornucopia is on a papersaving ‘green’ diet and will not
include AGFD abstracts. Find AGFD
abstracts in the this expanded
Cornucopia posted on the AGFD
website.
Join the AGFD Awards Banquet
Tuesday, August 22, 5:30-8:00 pm
at
B Too
1324 14th Street NW
(directions below)
CONTENTS
Message from the Chair
Future AGFD programs
Report on 1st International Flavor and Fragrance Conference
Ballot for election of AGFD officers
Puzzle page
Membership application - join the team !
Roster of AGFD officers and committee leadership
Award News
Executive committee meeting minutes
AGFD technical program
Schedule of AGFD technical/business/planning and merrymaking activities
Directions to AGFD Awards Banquet – from the Convention Center L Street entrance proceed west (with traffic)
to 10th St. Turn right and continue north on 10th St. to N St. Turn left and continue westbound on N St. to 14th St. Cross 14th
St. and turn right. Continue north on 14th St. a half block. B Too will be on your left.
Visit our website - agfd.sites.acs.org - for a pdf of Cornucopia, job postings, awards, and much more.
Check out our Facebook page - www.facebook.com/agandfood
We’re on LinkedIn, too!
Deadline for submission of content for Spring Cornucopia: Jan 15.
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Cornucopia
Fall 2017
AGFD
MESSAGE FROM THE CHAIR
As I complete my service as the 2017 Chair of the Agricultural and Food Chemistry Division (AGFD) of the
American Chemical Society (ACS), I reflect on the three goals, which were developed at our division’s 2016
Strategic Planning Retreat. These are: 1) continue and expand high quality technical offerings, 2) increase
engagement of existing and new members in AGFD activities, and 3) increase stakeholder engagement by
expanding cooperative programming and other offerings with outside organizations, internal and external to
the ACS. Similar to the past decade, the future holds numerous challenges and opportunities for the field of
agricultural and food chemistry. AGFD is the flagship division of the ACS, which advocates for safe,
nutritious, and sustainable food and agricultural supplies that meet global challenges. Clearly, it is imperative
that AGFD members remain actively involved if we are to accomplish the aforementioned goals over the
next five years.
In line with goal 1, AGFD continues to provide outstanding technical programs. For example, the 253rd ACS
spring meeting in San Francisco had 15 symposia, 31 sessions, and 270 papers comprised of 187 oral and 83
poster presentations. The current 254th fall meeting in Washington DC comprises 16 symposia, 36 sessions,
and 277 papers including 46 poster and 231 orals. Other progress towards goal 1 includes the development
of an AGFD future program committee, and the drafting of a new strategy and funding model for national
meeting programming. On a personal note, I am especially passionate about championing goal 2 (engaging
existing members and recruiting new members) and challenge each existing AGFD member to recruit three
new members over the next year! An AGFD committee has advanced goal 2 by creating a new process for
soliciting symposium proposals from AGFD members. As for goal 3, a committee has been formed to
develop strategies for co-organizing synergistic symposia/technical programs with national organizations such
as IFT, SOT, AOAC, etc.
The AGFD Awards Banquet, a ticketed event, will be held at B Too located at 1324 14th Street NW with a
cocktail reception from 5:30-6:00 PM followed by dinner from 6-8:00 PM. Ronald Wrolstad from Oregon
State University won the Division’s Award for Advancement of Application of Agricultural and Food
Chemistry and is being honored at the AGFD Award Symposium on Tuesday afternoon. Other 2017 awards
include the Roy Teranishi Graduate Fellowship in Food Chemistry won by Tianxi Yang from the University
of Massachusetts, the Withycombe-Charalambous Award for Excellence in Graduate Research in Agricultural
or Food Chemistry won by Jingjing Guo from Rutgers University, the AGFD Undergraduate Award won by
Marti Hua from the University of British Columbia, and Russell Rouseff from the University of Florida won
the Award for Distinguished Service to the AGFD. AGFD Fellow awardees are Hang Xiao of the University
of Massachusetts and Andrea Buettner of the University of Erlangen-Nuremberg in Germany and we are
delighted that two AGFD members, Stephen Duke and Alyson Mitchell, are ACS Fellow awardees. The
Young Scientist awardee will be announced at the banquet.
I am grateful to several AGFD members including Bosoon Park (immediate past chair), Brian Guthrie (chairelect), Hang Ma, Michael Tunick, Stephen Toth, Carl Frey, Michael Appell, Lauren Jackson, and Alyson
Mitchell. Thanks to all of the members who dedicate their time, selflessly, to advance the mission of the
AGFD.
Navindra P. Seeram 2017 AGFD Chair
College of Pharmacy The University of Rhode Island nseeram@uri.edu
Editor-in-Chief
General Manager
Staff
CORNUCOPIA EDITORIAL STAFF & CONTACT INFORMATION
C. Frey cfreyenterprise@gmail.com
P. White
C. Kent, L. Lane, J. Olsen
AGFD
Cornucopia
Fall 2017
3
FUTURE PROGRAMS
NEW ORLEANS March 18-22, 2018
Metabolomics Diet & Effects Sourav Chakraborthy Central CT State Univ. schakraborty@ccsu.edu
Chemistry of Sex Alyson Mitchell UC Davis aemitchell@ucdavis.edu Mike Tunick USDA ARS
michael.tunick@ars.usda.gov Kathryn Deibler Pfizer kdd3@cornell.edu John Finley Louisiana State
Univ. Jfinle5@lsu.edu Gavin Sacks Cornell Univ. gls9@cornell.edu Steven Toth International Flavors
and Fragrances stephen.toth@iff.com
(C4) Communicating Chemistry: Creole Cooking Gavin Sacks Cornell Univ. gls9@cornell.edu Justin
Miller Hobart & William Smith Colleges jsmiller@hws.edu Donnie Golden Fresno State
dgolden@csufresno.edu
Chemistry of Spirits Mike Qian Oregon State Univ. michael.qian@oregonstate.edu Michael Granvogl
Technical Univ. of Munich michael.granvogl@tum.de Keith Cadwallader University of Illinois at UrbanaChampaign cadwlldr@illinois.edu
Phosphates from the Farm to the Dead Zone John Finley Louisiana State University Jfinle5@lsu.edu
Dietary Fiber: Chemistry, Physiology and Health Benefits Indika Edirisinghe Illinois Institute of
Technology iedirisi@iit.edu Britt Burton-Freeman Illinois Institute of Technology bburton@iit.edu
Luke R. Howard University of Arkansas ukeh@uark.edu
Chemistry and Application for Cotton Sechin Chang USDA ARS SeChin.Chang@ars.usda.gov
Energy, Water and Food Production Mike Appell USDA ARS Michael.Appell@ars.usda.gov
Environmental Effects on Gulf Coast Seafoods John Finley Louisiana State Univ. Jfinle5@lsu.edu
Impact of Climate Change on the Food, Energy, Water Nexus John Finley Louisiana State University
Jfinle5@lsu.edu
Food Bioactives and Gut Microflora Liangli (Lucy) Lu U. Maryland lyu5@umd.edu
110th UMAMI Memorial Symposium: Past, Present, Future Hisayuki Uneyama Ajinomoto Co. Inc.
hisayuki_uneyama@ajinomoto.com Indika Edirisinghe Illinois Institute of Technology iedirisi@iit.edu
Kenneth A. Spencer Award Symposium (co-sponsored by AGRO/AGFD) Eckhard Hellmuth UMKC
hellmuthe@umkc.edu Wallace Yokoyama USDA Wally.Yokoyama@ars.usda.gov
International Student Symposium Philipp Schmidberger Philipp Technical Univ. of Munich
ph_schmidberger@gmx.de Roberta Tardugno Univ. of Modena and Reggio Emilia
roberta.tardugno@unimore.it Federica Pellati University of Modena and Reggio Emilia
federica.pellati@unimore.it
Career Trajectories for the Ag and Food Chemist: Panel Discussion Brian Guthrie Cargill, Inc.
brian_guthrie@cargill.com
General Papers Brian Guthrie Cargill, Inc. brian_guthrie@cargill.com
General Posters Brian Guthrie Cargill, Inc. brian_guthrie@cargill.com
ACS National Meeting Theme: The Food, Energy, Water Nexus
continues on next page
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Fall 2017
AGFD
continued from previous page
BOSTON August 19-23, 2018
Nano-Biotechnology in Foods and Nutraceuticals Fereidoon Shahidi Memorial Univ. of
Newfoundland fshahidi@mun.ca
Bioactives and Neurodegenerative Diseases Navindra Seeram Univ. of Rhode Island
nseeram@uri.edu Hang Ma Univ. of Rhode Island hang_ma@uri.edu
Characterization of Taste Modulators: Chemical, Biological and Sensorial Mathias Sucan Pfizer,
mathias.sucan@gmail.com Brian Guthrie Cargill Inc brian_guthrie@cargill.com David Josephson Mane
dave.josephson@mane.com
Dietary Polyphenols and Gut Microbiota Shengmin Sang NC A&T State University ssang@ncat.edu
Chemistry, Flavor and Health Effects of Teas Chi-Tang Ho Rutgers University
ctho@sebs.rutgers.edu Daxiang Li Anhui Agricultural University dxli@ahau.edu.cn Zhengzhu Zhang
Anhui Agricultural University zzz@ahau.edu.cn Yu Wang University of Florida yu.wang@ufl.edu
Functional Foods (with Japanese Society of Food Factors [JSoFF]) Alyson Mitchell UC Davis
aemitchell@ucdavis.edu Akira Murakami University of Hyogo Japan De-Xing Hou Kagoshima
University Japan
Protein, Food Structure Vermont P Dia The University of Tennessee vdia@utk.edu Yuzhu Zhang
ARS/USDA yuzhu.zhang@ars.usda.gov
Health Promoting Food Ingredients Coralia Osoria Roa Universidad Nacional de Colombia
cosorior@unal.edu.co
Food for Space Travel TBD (NASA-Michele- John Finley to contact)
CRISPR (Biotech. sub-division, Rashmi Tiwari)
Advances in Pathogens and Toxins Bosoon Park USDA bosoon.park@ars.usda.gov
Structure and Assembly of Food Biopolymers Qingrong Huang Rutgers University
qhuang@sebs.rutgers.edu
Aroma Release Flavor Modulation of Perception TBD (Flavor sub-division)
Bioactives and Skin Health Benefits Navindra Seeram U. of Rhode Island nseeram@uri.edu Hang
Ma U. of Rhode Island hang_ma@uri.edu Kelly George L’Oreal USA KGEORGE@rd.us.loreal.com
ACS National Meeting Theme: Nanotechnology
BEYOND 2018
Emerging Trends in Nano-bioactives for the Prevention of Chronic Diseases Bhimu Patil Texas
A&M Univ. b-patil@tamu.edu G. K. Jayaprakasha Texas A&M Univ. gkjp@tamu.edu
Food Packaging Materials John Finley Louisiana State University Jfinle5@lsu.edu Michael Morello
PepsiCo mike.morello@pepsico.com
Chemistry of Mediterranean Foods (co-sponsor: IAC) Ellene Tratras Contis Eastern Michigan
University econtis@emich.edu Agnes Rimando USDA, ARS agnes.rimando@ars.usda.gov
AGFD
Cornucopia
Fall 2017
5
First International Flavor and Fragrance Conference
The First International Flavor and Fragrance Conference met in Cartagena, Colombia May 10-12, 2017
(http://iffunalacs.unal.edu.co/flavor-chemistry-workshop/) largely due to contributions from Dr. Coralia
Osorio of the Department of Chemistry, National University of Colombia, Bogotá, Colombia, and her team.
Prior to the Conference, 30 students attended a 2 day flavor workshop where researchers from academia as
well as food and flavor industries provided an overview on flavor chemistry, flavor analysis, flavor-food
interaction, and processing of flavor and fragrance materials.
The Conference received 50 abstracts and attracted >100 people from around the world. All conference
attendees received an invitation to join AGFD. Featured Conference speakers included Terry Acree (Cornell
Univ.) on sensation, Gary Beauchamp (Monell Chemical Senses Center) on flavor pleasure, Charles Spence
(Oxford Univ.) on Neuroscience, Mary Ann Drake (North Carolina State Univ.) on sensory analysis,
Fereidoon Shahidi (Memorial Univ. of Newfoundland) on lipid off-flavor, and Gary Reineccius (Univ. of
Minnesota) on flavor encapsulation.
Great discussions and interactions took place in and out the sessions and generated huge interest to continue
the Conference in other countries (Chile, Panama, Brazil). The organizing committee (Michael Qian, Gary
Reineccius, Fereidoon Shahidi, Coralia Osorio) plans a 2nd International Flavor and Fragrance Conference in
2019 in Chile.
Thanks to Michael Qian for reporting on this event and providing the photo, below.
AGFD Division Vision and Mission Statements
Vision
Enhance quality of life by advocating safe, nutritious and sustainable food and agricultural supplies that meet
global challenges.
Mission
Lead and foster a diverse community to promote and advance agricultural and food chemistry research,
education, outreach and communication.
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Cornucopia - Fall 2017
AGFD
ELECTION OF DIVISION COUNCILORS
If you are a full member of AGFD, please mark the ballot below, SIGN IN THE SPACE PROVIDED, and
print your name legibly beneath the signature. Fold the page on the dotted lines so that the ballot is on the
inside and the mailing address on the outside. Tape or a staple the open edges, affix postage and mail. Ballots
must be received by November 1, 2017. After your membership is verified, the portion of the form with your
signature and name will be removed prior to opening and counting the ballots. Thank you for exercising your
democratic franchise.
----------------------------------------- fold up -------------------------------------------Vote for 2 Councilors for the 2018 - 2020 term (or write in your own candidate)
or write in
and
[ ]
John Finley
[ ]
Lauren Jackson
[ ]
_____________________________________
John Finley is a Councilor whose term expires in 2017. Lauren Jackson is an Alternate
Councilor who is running for Councilor.
Vote for 1 Alternate Councilor for the 2018 - 2020 term (or write in your own candidate)
or write in
[ ]
Keith Cadwallader
[ ]
_____________________________________
Keith Cadwallader is an Alternate Councilor whose term expires in 2017.
----------------------------------------- fold down & tape -------------------------------------------member
signature
__________________
member
printed name
__________________
to Michael H. Tunick
USDA-ERRC
600 E. Mermaid Lane
Wyndmoor PA 19038
affix
stamp
AGFD
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a correct solution to Carl Frey
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Maddie Barnett of Texas Christian U.
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Kudos to another solver Emily Cooper of Duquesne U.
46 river bordering DC SE
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white pigment: -- O2
-- bill or -- tract
ovum
winning Olympic skater
fate
sorry, my mistake!
‘Web’ writer: -- White
Hey, I’m talking to --- !
winners
element used in red lights
-- GYN
--- Diego or --- Francisco
smartly dressed
Aires the --cook on a hot surface
transports in Chicago
the Smithsonian’s most
popular museum
most populous continent
The ---- Panther
philosopher Georg WF----last year of HS
Pepsi or Mtn Dew
start of year in Mexico
Spring 2017 crossword -
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submit a correct solution of the
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cfreyenterprise@gmail.com
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ACROSS
chipmaker (w/39 Across)
I smell ----- Mice and Men
exterior
Lady ---use a rotary phone
Naval -----------, the US
VP’s official residence
pro 2nd amendment org.
actress: ---- Cannon
anger
dangers
‘Be Prepared’ org.
home of 31 Down
deep space listeners
John --- Lennon
scram!
ACS -- & (1 Down) Div.
Hawaiian goose
see 1 Across
PC alternative
choose
Chevy maker
-- Had to Be You
A prize to the first send
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Fall 2017
see 35 Across
red corundum gemstone
blue-labeled cigar message
high school years
hockey great Bobby --Petri dish gel layer
evaluated, as a movie
in the past
temporary roof cover
medicate to excess
limited
neighborhood west of DC
--- Cruces or --- Vegas
III + III
affirmative
----- Wreck or ----- Car
getting older, like wine
alkaline earth of bones
prefix meaning ‘a few’
formerly the Expos
PR office concern
companion of Tic & Toe
haven’t any
sends out
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pigeon talk
religiously reverent
a writer with morals
short of cash or confidence
ancestry
refreshing colas
aroma of the unwashed
org. for teachers
livestock marking
a tree w/leaves that quake
org. for narcs
tears or criticizes
‘My Way’ composer
OR and ER worker
tennis player with an
unreturnable serve
corporate move
--- Grande or --- de Janeiro
--- Loves You
(Yeah, Yeah, Yeah)
~1% of earth’s atmosphere
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Cornucopia
Fall 2017
AGFD
AGFD DIVISION MEMBERSHIP APPLICATION
The Agricultural and Food Chemistry Division (AGFD) of the American Chemical Society (ACS) is a nonprofit organization dedicated to the technical advancement of all aspects of agricultural and food chemistry.
AGFD encourages technical advancement in the field by - organizing symposia/workshops on agricultural/food chemistry at ACS national meetings and other venues
- publishing proceedings of AGFD symposia
- publishing the Cornucopia newsletter
- hosting social and networking gatherings at ACS national meetings
- providing cash awards and recognition to leading undergraduate and graduate students, young scientists and
established scientists in the field of agricultural and food chemistry
Join the 2500 members of AGFD. At ACS National Meetings you can meet and discuss division activities at
the AGFD Information table located near the AGFD technical session rooms. Join us via the membership
application form (below) or on-line at www.acs.org (click on Membership & Networks, Technical Divisions,
Join a Technical Division) or call ACS (800)333-9511 (in US) or 616-447-3776 (outside US). Payment by
Visa/Master Card or AmEx.
APPLICATION FOR AGFD DIVISION MEMBERSHIP (7623P)
Title
Name
st
1 address line
2nd address line
City
State
Zip code
Country
e-mail address
Phone
check one
[ ]
[ ]
[ ]
Be cool
JOIN
AGFD
MEMBERSHIP FEE
I am an ACS member and wish to join AGFD ($10.00)
I am not an ACS member and wish to join AGFD ($15.00)
I am a full time student and wish to join AGFD ($10.00)
Return application, with payment (payable to American Chemical Society),
to AGFD Membership Chair:
Dr. Lucy Yu
University of Maryland
Department of Nutrition & Food Science,
3303 Marie Mount Hall
College Park MD 20742
AGFD
Cornucopia
Fall 2017
9
AGFD OFFICERS & COMMITTEE LEADERSHIP
Chair - Serves 1 year. Presides over
Division meetings & appoints committees
Navindra Seeram
University of Rhode Island
7 Greenhouse Road Kingston RI 02881
401-874-9367, nseeram@uri.edu
Chair-Elect - Serves 1 year. Substitutes for
the chair as needed
Brian Guthrie
Cargill Food System Design
2301 Crosby Road
Wayzata MN 53391
952-742-3983 brian_guthrie@cargill.com
Vice-Chair - Serves 1 year. Assists Chairelect. Develops future technical programs.
Xuetong Fan
USDA-ARS
Eastern Regional Research Center
600 E. Mermaid La.
Wyndmoor PA 19038
215-836-3785, xuetong.fan@ars.usda.gov
Secretary - Responsible for Division
correspondence and meeting minutes.
Michael Tunick
USDA-ARS
Eastern Regional Research Center
600 E. Mermaid La.
Wyndmoor PA 19038
215-233-6454
michael.tunick@ars.usda.gov
Treasurer - Responsible for Division
finances.
Stephen Toth
International Flavors & Fragrances R&D
1515 Hwy. 36 Union Beach NJ 07735
732-335-2772
stephen.toth@iff.com
Cornucopia Editor - Edits newsletter.
Carl Frey
cfreyenterprise@gmail.com
203-918-6007
Councilors - Represent Division for 3
years on ACS council.
Michael Appell (thru ’19)
michael.appell@ars.usda.gov
John Finley (thru ‘17) jfinle5@lsu.edu
Michael Morello (thru ’17)
mjmorello226@gmail.com
Agnes Rimando (thru ‘18)
agnes.rimando@ars.usda.gov
Alternate Councilors - Substitute when
Councilors can not attend Council
meetings. Serves 3 years.
Charles Brine (thru ‘18)
brinec11@verizon.net
Keith Cadwallader (thru ’17)
cadwlldr@uiuc.edu
Lauren Jackson (thru ’19)
lauren.jackson@fda.hhs.gov
Alyson Mitchell (thru ’19)
aemitchell@ucdavis.edu
At-Large Executive Committee
Members - Assist managing Division.
Serves 3 years.
Terry Acree (thru ‘18) tea2@cornell.edu
Jane Leland (thru ‘17)
JaneLeland@ameritech.net
Robert McGorrin (thru ‘17)
robert.mcgorrin@oregonstate.edu
Mathias Sucan (thru ‘18)
mksucan@pfizer.com
Awards Committee - Solicits
nominations, oversees awards process.
Chair Michael Morello
Mjmorello226@gmail.com
Student Awards Chi-Tang Ho
ho@aesop.rutgers.edu
Fellow Awards Fereidoon Shahidi
fshahidi@mun.ca
Canvassing Stephen Toth
stephen.toth@iff.com
Finance - Monitors the Division’s
finances for 1 year. Filled by Immediate
Past Chair
Bosoon Park, bosoon.park@ars.usda.gov
Hospitality - Organizes receptions and
banquets.
Charles Brine brinec11@verizon.net
Membership - Recruits and retains
Division members.
Lucy Yu lyu5@umd.edu
Multidisciplinary Program Planning
helps coordinate nat’l mtg programming
John Finley jfinle5@lsu.edu
Nominations - Develops officer slate
Served by Immediate Past Chair.
Bosoon Park, bosoon.park@ars.usda.gov
Public Relations - Publicizes Division.
Charles Brine - brinec11@verizon.net
Web Master - Maintains web site.
Michael Appell
michael.appell@ars.usda.gov
Sub-divisions Develop symposia.
Flavor
Chair, Ryan Elias elias@psu.edu
Chair-Elect, Julie Anne Grover
JulieAnne.Grover@Kraftfoods.com
Vice-Chair, Elizabeth Kreger
Liz.Kreger@adm.com
Secretary, Tony Shao
tony.shao@pepsico.com
2018 Secretary, GK Jayaprakasha
gkjp@tamu.edu
Functional Foods & Natural
Products
Chair, Mathias Sucan
mathias.sucan@pfizer.com
Chair-Elect, Kwang-Geun Lee
kwglee@dongguk.edu
Vice Chair, Hyang-Sook Chun
hschun@cau.ac.kr
Secretary, Hang Ma hang_ma@uri.edu
Biotechnology
Chair, Rashmi Tiwari
rashmi.tiwari@pepsico.com
Chair Elect, Nitin Nitin
nnitin@ucdavis.edu
Vice Chair, John Finley,
jfinle5@lsu.edu
Secretary,
Nutrition
Chair, Indika Edirisinghe
iedirisi@iit.edu
Chair-Elect, Luke Howard
lukeh@uark.edu
Vice Chair, LinShu Liu
linshu.liu@ars.usda.gov
Secretary, Youngmok Kim
ykim@synergytaste.com
Food Safety
Chair, Bosoon Park,
bosoon.park@ars.usda.gov
Chair-Elect, Alyson Mitchell,
aemitchell@ucdavis.edu
Vice Chair, Michael Granvogl
michael.granvogl@tum.de
Secretary Xiaohua He,
xiaohua.he@ars.usda.gov
2018 Secretary, Juhong Chen
juhong@cornell.edu
10
Cornucopia
Fall 2017
AGFD
AWARD NEWS
J. Bruce German received the 2017 Kenneth A. Spencer Award for Outstanding Achievement in
Agricultural and Food Chemistry. The award is given by the Kansas City Section of the ACS. The Spencer
Award, the most prestigious ACS award recognizing advancements in agricultural and food chemistry is the
latest of the numerous awards he has received for his work on the health impacts of dietary fats and milk. He
is currently a Professor of Food Science and Technology at the Univeristy of California, Davis.
John A. Pickett has won the 2017 Sterling B. Hendricks Award for Outstanding Achievement in
Agricultural and Food Chemistry. The award will be presented at a lecture co-sponsored by the AGFD and
AGRO divisions of the ACS at the ACS National Meeting in Washington for his work on the chemistry of
plant-insect interactions, integrated pest management and chemical ecology. He is currently a Directorate at
Rothamsted Research, UK.
Ron Wrolstad has won the 2017 Award for the Advancement of Application of Agricultural and Food
Chemistry. This award recognizes outstanding contributions to pure and applied agricultural and food
chemistry. The award presentation will take place at the AGFD banquet at the 2017 Fall ACS National
Meeting and celebrates his career of research on correlation of natural chemical components, especially color
components of foods, with food quality. He is a Distinguished Professor Emeritus of Food Science and
Technology at Oregon State University.
Hang Xiao of the University of Massachusetts and Andrea Buettner of the University of ErlangenNuremberg in Germany received AGFD Fellow Awards for 2017. The AGFD Fellow Award recognizes
outstanding scientific contributions to the field of agricultural and food chemistry.
Steven O. Duke of the USDA-ARS and Alyson Mitchell of UC Davis received 2017 ACS Fellow Awards.
The award recognizes individuals that impact agricultural and food chemistry through their excellence in
leadership, mangement, teaching, research and volunteer service.
Tianxi Yang of the University of Massachusetts received the 2017 Roy Teranishi Graduate Fellowship in
Food Chemistry. This honor goes to a beginning graduate student with an outstanding graduate GPA who
shows promise of an excellent research career.
Jingjing Guo of Rutgers University won the 2017 Withycombe–Charalambous Award for Excellence in
Graduate Research in Agricultural or Food Chemistry. She presented a paper at the Spring 2017 ACS
National Meeting in San Francisco describing her work on the prevention of obesity and type-2 diabetes with
aged citrus peel extract.
Marti Hua of the University of British Columbia won the 2017 AGFD Undergraduate Student Award for
work on cytotoxicity of tert-butyl hydroquinone.
AGFD congratulates all these awardees and looks forward to their continued successes and contributions.
AGFD
Cornucopia
Fall 2017
11
Executive Committee Meeting Minutes
Monday, April 3, 2017 Hilton Union Square, San Francisco, CA
Takes place at each ACS National Meeting
Attendees: Terry Acree, Michael Appell, Kathryn Deibler (on phone), Indika Edirisinghe, Xiaohua He,
Xuetong Fan, John Finley, Brian Guthrie, Eckhard Hellmuth, Lauren Jackson, Hang Ma, Alyson Mitchell, Michael
Morello, Bosoon Park, Bhimu Patil, Agnes Rimando, Navindra Seeram, Tony Shao, Stephen Toth, Michael Tunick,
Wally Yokoyama
AGFD Chair Navindra Seeram called the meeting to order at 5:00 p.m. Those present introduced themselves.
The minutes of the previous meeting were approved with no changes.
Stephen Toth gave the Treasurer’s Report. The total assets for the division are $643,700. Our major revenue
sources for the first three months of 2017 were the ACS allotment ($26,000) and dues ($10,750). The worst performer
of our seven investments was cashed in. The total expenses for the Philadelphia meeting amounted to $28,650, with no
high costs. Over the last three years, expenses were higher for meetings in San Francisco, San Diego, and Boston. The
cost to the division for the poster session with refreshments, which was in a separate room in Philadelphia, was $2170.
We shared with other divisions in a huge room at this meeting, which did not lead to the desired intimate atmosphere.
John Finley suggested inviting other divisions such as AGRO and ANYL to our poster night. The net cost of the
banquet at Drexel University was only $2900.
Brian Guthrie reported that the San Francisco AGFD Program has 14 symposia and 31 sessions. The total
attendance is over 18,000. We expect an estimated cost of $43,000 for Washington, DC in the fall (theme: Chemistry’s
Impact on the Global Economy). This budget was passed. We are trying for more symposia to fit the theme in New
Orleans (The Food, Energy, Water Nexus, March 2018). Navindra reported for Michael Qian that first International
Flavor and Fragrance Conference will held in Cartagena, Columbia on May 10-12, 2017. They have 50 abstracts and
90 registrants so far, mostly from South America.
In Subdivision reports, Flavor Secretary Tony Shao said that they have a symposium proposed for 2018. They
are trying for external funds. Functional Foods and Natural Products Secretary Hang Ma said they will try to increase
their profile at local and regional meetings. John Finley reported for Biotechnology Chair Rashmi Tawari, stating that
they have a symposium scheduled for the Boston meeting. Nutrition Chair Indika Edirisinghe also reported that his
subdivision is planning a symposium. Food Safety Chair Bosoon Park said that they have a symposium at this meeting
and will have two in Washington, DC.
Mike Appell, John Finley, Mike Morello, and Agnes Rimando gave the Councilor’s Report. Mike Appell
reported on a number of issues. Divisions for Space Chemistry and for Materials Chemistry have been proposed for
next year, though negotiations are continuing. John said that the Space Division people need to be more organized and
that Materials wants to feed off of other divisions, similar to Secretariats. Mike Morello pointed out that joining ACS
online kicks the person out of the system before a division membership can be chosen, and that there will be division
tables at Sci-Mix in Washington. He also said that many divisions support dropping Thursday programming, but the
increase in symposia would create the need for more room on the other days, which would increase costs. The money
required for audio-visual needs is over $18,000 at this meeting. John and Mike Appell are on the Divisional Activities
Committee, where there are thoughts about having an atmosphere in technical divisions similar to that at Gordon
Conferences. They pointed out that AGFD participated in the pilot business planning workshop. Agnes Rimando is
on the International Activities Committee, and reported that there are now 19 international chapters, which are
looking for more recognition.
There have been recommendations to move the March 2021 meeting out of San Antonio because of the
“bathroom bill” Texas is considering. INOR is not going to program there if the bill is passed, and other divisions are
considering the same. ACS has guaranteed millions of dollars to be there, and would lose it if the meeting is moved.
Immediate Past Chair Bosoon Park gave the Nominations report. The Councilor terms of John Finley and
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12
Cornucopia
Fall 2017
AGFD
continued from previous page
Mike Morello will expire at the end of the year. John will run again and Mike will not. Lauren Jackson will run
for Councilor, which would leave her Alternate Councilor position open. According to the AGFD bylaws, the vacancy
may be filled until the next annual election by appointment by the Executive Committee. Keith Cadwallader’s term as
Alternate Councilor expires at the end of the year and he will run again. This slate was approved. The At-Large
Executive Committee terms of Robert McGorrin and Jane Leland also expire on December 31; Bob will continue but
we are not yet sure about Jane.
Awards Committee Chair Mike Morello said that five people were nominated for the Award for the
Advancement of Application of Agricultural and Food Chemistry, and that Ron Wrolstad won. The procedure from
here on will be to notify the winner and then the Secretary so that the Executive Committee can be emailed for
approval. Then the award symposium would be organized. The AGFD Fellow Awards have not been chosen yet.
Navindra reported for Chi-Tang Ho that the Roy Teranishi Graduate Fellowship in Food Chemistry went to Tianxi
Yang, University of Massachusetts. The winners of the student competitions will be announced at the reception (the
AGFD Undergraduate Award winner was Marti Hua, University of British Columbia and the Withycombe–
Charalambous Award for Excellence in Graduate Research in Agricultural or Food Chemistry went to Jingjing Guo,
Rutgers University). Mike Tunick reported that the Sterling Hendricks Award will go to John A. Pickett, Rothamsted
Research, UK.
Kathryn Deibler, Mike Morello, and Agnes Rimando had met earlier about restructuring student award
symposia, which have had poor attendance and low returns on investment. They proposed changing both symposia to
posters only. After discussion, it was decided to keep the Graduate Award as oral presentations (possibly integrated
with the General Session to increase attendance) and shifting the Undergraduate Award to posters. The undergrads
may be required to state why they want to be in the AGFD program. Kathryn also proposed that the AGFD Young
Scientist Award revert to the earlier format of selecting one winner. This person would receive up to $1000 for travel
expenses. This talk is now in the Journal award symposium and would remain there. A motion to approve the change
was passed.
Eckhard Hellmuth reported that the Kenneth Spencer Award was won by J. Bruce German, who will have a
symposium at the spring meeting. Our nominees for ACS Fellow Awards are Thomas Hofmann, Lucy Yu, and Alyson
Mitchell. Bosoon Park, Agnes Rimando, and Lauren Jackson, respectively, are championing these nominations. Mike
Morello nominated Russell Rouseff for the Award for Distinguished Service to the Division of Agricultural and Food
Chemistry, and he was approved.
Agnes Rimando gave a recommendation from the Strategic Planning Meeting. Instead of an automatic
$1000 allocation for each symposium session, it would be better to allocate $500 with extra money to be provided for
extras such as new topic ideas or a symposium series book. She also suggested one symposium for all awards.
Cornucopia editor Carl Frey sent a report saying that he had fewer copies printed this time and that there was
some consideration to delete the abstracts, which would save $1000 in printing costs and make the meeting greener. A
motion to this effect was made and passed.
In Hospitality/Public Relations, Alyson Mitchell handled the reception arrangements for this meeting (at
Bluestem Brasserie) and volunteered to do the same in Washington.
Membership Chair Lucy Yu sent a report stating that AGFD had 2522 members as of January 31, which was
a decrease over the previous year. We should try to recruit more at regional meetings, email presenters, make the
membership brochure more attractive, and hand them out at the reception. We can look into an app for allowing new
members to pay on site. Twenty-three members will receive 25-year pins, including Brian Guthrie and Lauren Jackson,
who were recognized.
Journal Editor-in-Chief Thomas Hofmann sent a report stating that 1257 papers were published last year with
91,000 citations and 2.1 million article requests. The advisory board increased by three people. Ten won excellence in
reviewing awards. Shengmin Sang won the 2015 JAFC/AGFD research article of the year award. John Finley noted
that they are having trouble getting enough reviewers.
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continued from previous page
Cornucopia
Fall 2017
13
In Communications, Mike Appell and Alyson Mitchell reported that everything is going well with the web site
and email blasts.
There was no Old Business. In New Business, John Finley proposed appointing a person to provide
consistency in programming continuity. Mike Morello was suggested and he accepted.
Agnes Rimando reported that the first ACS Asia-Pacific International Chapters Conference will be held in
Korea on November 5-8, 2017. The president of ACS will speak there. AGFD will provide some sponsorship. Two
graduate students may apply for travel support; the supervisors of those students must be AGFD members. The poster
session competition winner will receive $50.
Navindra Seeram said he received a request for division support for a chemistry of fermentation symposium to
be held at the Southeast Regional Meeting to be held in Charlotte, NC on November 7-11. We will ask the requestor to
help recruit AGFD members. $500 of support was approved.
The AGFD membership dues will remain the same for 2018: $10 for regular and student members, $15 for
division affiliates (non-ACS members) and society affiliates (not eligible for ACS membership), and free for emeritus
(50 years in ACS) members.
The meeting adjourned at 6:57 p.m.
Submitted by Michael Tunick, AGFD Secretary
AGFD Technical Program
Note to readers – starting with the Fall 2017 issue, the printed Cornucopia that is available at the AGFD
Information Table at the National Meeting is on a paper-saving ‘green’ diet and will not include Abstracts
of AGFD papers. Find the AGFD Abstracts in this expanded version of the Cornucopia that is posted on
the AGFD website. The ACS website also posts all abstracts for the National Meetings.
SUNDAY MORNING August 20 Convention Center
Room 144B Section A
From Fermentation to Fume Hood: The Chemistry of
Wine financially supported by E&J Gallo, Constellation
Brands, Agilent Technologies
D. L. Capone, Organizer G. L. Sacks, Organizer,
Presiding
8:30 1. Characterising the chemical and sensory
properties of Australian rosé wines. J. Wang, D.L.
Capone, J.M. Gambetta, K.L. Wilkinson, D.W. Jeffery
8:55 2. Relating chemical measurements of wine to
olfactory perceptions. T.E. Acree
9:20 3. Investigations of aroma compounds and sensory
profiles affected by the addition of grape leaves or stalks
in a red wine fermentation. D.L. Capone, A. Barker, W.
Pearson, L. Francis
9:45 4. Aromatic complexity of two premium wines
revealed by gas chromatography combined to
olfactometry and mass spectrometry. S. Carlin, R. Magri,
C. Lotti, U. Vrhovsek, F. Mattivi
10:10 Intermission
10:30 5. Aroma-migration during the bottling of wine combining a sensory and analytical approach. U.
Fischer, J. Vestner, H. Schmarr, M. Mathes
10:55 6. Development of carotenoids and C13norisoprenoids in Vitis vinifera L. Cv. Pinot noir grapes.
F. Yuan, M.C. Qian
11:20 7. Assessing smoke taint risk based on the
composition of smoke exposed grape berries and the
resulting wines. T.S. Collins
Food Additives & Packaging Emerging Trends in
Food Ingredient Chemistry
Convention Center Room 144C Section B
L. T. Cureton, V. Komolprasert, Organizers D. L. Doell,
R. Shah, Organizers, Presiding
8:00 Introductory Remarks
8:05 8. Stability of fish oil in cross-linked alginate
microcapsules prepared by spray-drying. S.A. Strobel,
B.M. Arbaugh, K.A. Hudnall, H.B. Scher, N. Nitin, T.
Jeoh
8:30 9. Bioparticle-Based pesticide degradation using
enzyme immobilization. P. Pourtaheri, A. Shakeel, Z.
Davis, S. Zomorodi, J. Frank, M. Kester, S. Moshasha
8:55 10. Hydrogenation of soybean oil without trans-fatty
acids using high voltage atmospheric cold plasma
(HVACP). K. Keener, X. Yepez
9:20 11. Spectroscopic portable devices and
chemometric analysis for table-top sweetener
quantitation. B.J. Yakes
9:45 Intermission
10:00 12. MCPD- and glycidyl-esters in palm oil:
Mechanisms of formation and opportunities for effective
mitigation. B.D. Craft, F. Destaillats, K. Nagy
10:25 13. Acrylamide in food: Formation, analysis and
exposure assessment. L. Jackson
10:50 14. Assessment of dietary exposure to 4methylimidazole (4-MEI) for the U.S. population based
on quantitative data from foods containing caramel color.
D. Folmer, D.L. Doell, H. Lee, G.O. Noonan, S.E.
Carberry
11:15 15. Optimization in the production of caramel
colors. C. Llewellyn
11:40 Concluding Remarks
Link between Dietary Inputs, Stressors & the Gut
Microbiome: Military Perspective
Convention Center Room 149A Section C
J. Karl, J. W. Soares, Organizers S. Arcidiacono, K.
Racicot, Presiding
8:30 Introductory Remarks
8:35 16. Military-relevant stressors, diet, and the gut
microbiome. J. Karl
9:10 17. Microbial endocrinology as a mechanism
governing the interplay between diet, stress and the
microbiome on host health and behavior. M. Lyte
9:55 Intermission
10:15 18. Bacterial metabolism of carbohydrates, dietary
fiber and gut health. B. Hamaker
11:00 19. Grape proanthocyanidin-induced bloom of gut
microbe Akkermansia muciniphila precedes intestinal
gene expression changes associated with metabolic
resilience. L. Zhang, R.N. Carmody, H. Kalariya, K.
Moskal, P. Kuhn, P.J. Turnbaugh, I. Raskin, D.
Roopchand
11:35 20. Influence of prebiotic fibers on gut microbiome
and implications for mineral absorption and bone health.
M. de Souza, L. Spence, K. Karnik, K. Canene-Adams,
C.M. Weaver
Recent Advances towards the Bioeconomy
sponsored by CELL, cosponsored by AGFD, CARB,
ENFL, ENVR location: Grand Hyatt Washington Penn
Quarter A/B
Green Polymer Chemistry: Biobased Materials &
Biocatalysis Biobased Materials: Industrial
Perspectives sponsored by POLY, cosponsored by
AGFD, CELL, PMSE location: Marriott Marquis
Ballroon Salon 8
SUNDAY AFTERNOON August 20 Convention
Center Room 144B Section A
From Fermentation to Fume Hood: The Chemistry of
Wine Polyphenolics & Wine Macromolecules
financially supported by E&J Gallo, Constellation
Brands, Agilent Technologies
G. L. Sacks, Organizer D. L. Capone, Organizer,
Presiding
1:30 21. Tannin reacts with SO2 during aging, yielding
newly discovered flavan-3-ol sulfonates in wine. A.L.
Waterhouse, L. Ma, B. Addison, A.A. Watrelot
1:55 22. Mechanism of anthocyanin extraction during red
wine fermentation. A. Oberholster, C. Medina Plaza, J.
Beaver, L.A. Lerno, R. Ponangi, T. Blair, D.E. Block
2:20 23. High resolution mass spectrometry approaches
to characterize wine polyphenols. V. Cheynier
2:45 24. Cap on red wine macromolecules? Updates on
how winemaking interventions influence tannin and
polysaccharide composition in Shiraz wines. K. Bindon,
S. Kassara, C. Curtin, S. Li, J. Hixson, B. Teng, K.
Wilkinson, P. Smith
3:10 Intermission
3:30 25. Structural studies on three Vitis vinifera
thaumatin-like proteins and their hazing potential in white
wines. M. Marangon, S.C. Van Sluyter, E.J. Waters, R.I.
Menz
3:55 26. Soluble cell wall polysaccharides and their
relationship with wine mouthfeel and taste. H. Chong,
M.T. Cleary, N. Dokoozlian, C. Ford, G. Fincher
4:20 27. Integrated approach to managing alcohol levels
in wine while maintaining quality and style. R. Ristic, O.
Schelezki, A. Hranilovic, S. Li, D. Pham, D. Wollan, K.
Bindon, P. Boss, V. Stockdale, D.W. Jeffery, V. Jiranek,
K. Wilkinson
Food Additives & Packaging Analytical Challenges
in Food Chemistry
Convention Center Room 144C Section B
L. T. Cureton, V. Komolprasert, Organizers D. L. Doell,
R. Shah, Organizers, Presiding
1:00 Introductory Remarks
1:05 28. Determination of seven certified color additives
in food products marketed in the United States. E.
Miranda-Bermudez, B. Petigara Harp
1:30 29. Development of a specification method to
determine unreacted raw materials, products of side
reactions, and subsidiary colors in color additives using
high-performance liquid chromatography. C. Tatebe, H.
Kubota, A. Tada, K. Sato
1:55 30. Determination of color adulteration of green
table olives by copper salts. B. Petigara Harp, P.
Delmonte, P. Gray, P.F. Scholl, T. Todorov
2:20 31. Arsenic speciation method development for
various food matrices. K. Laurvick
2:45 Intermission
3:00 32. Novel method for the simultaneous
determination of 14 sweeteners of regulatory interest
using UHPLC-MS/MS. R. Shah
3:25 33. Method development and validation for the
composition of galactooligosaccharides. L. Chen, L. Liu,
K. Laurvick, W. Wang
3:50 34. Development and validation of an LC-MS/MS
method for the determination of sulfite in food and
beverages. K. Carlos, L. Dejager
4:15 35. Development of a HPLC/PDA method for
quantitative analysis of food components without the
need for analytical standards. Y. Nishizaki, N. Sugimoto,
K. Sato
4:40 Concluding Remarks
Link between Dietary Inputs, Stressors & the Gut
Microbiome: Military Perspective
Convention Center Room 149A Section C
S. Arcidiacono, K. Racicot, Organizers J. Karl, J. W.
Soares, Organizers, Presiding
1:30 Introductory Remarks
1:35 36. In vitro fermentation to understand healthy and
stressed gut microbiome metabolism. S. Arcidiacono, L.
Doherty, I. Pantoja-Feliciano, K. Kensil, K. Racicot, J.W.
Soares
2:10 37. Human gut microbiota modulation by prebiotics.
G. Gibson
2:55 Intermission
3:15 38. The effect of sleep on the host metabolome. F.
Vargas, C. Depner, A.G. Peña, R. Knight, K. Wright,
P.C. Dorrestein
3:50 39. FitBiomics: Understanding elite microbiomes for
performance and recovery applications. J. Scheiman
4:25 Concluding Remarks
48. Study on the antioxidant, bacteriostatic and
antitumor acitivities of chili seed oil. Y. Wang, B. Liu, X.
Wen, M. Li, K. Wang, Y. Ni
49. Measuring the value of prebiotic fibers on gut health
via innovative gut model. S.E. Butler, M. de Souza, A.
Hoffman, L. Spence, K. Karnik, K. Canene-Adams, M.
Marzorati
50. Modeling the human gut microbiome through in vitro
fermentation. L. Doherty, I. Pantoja-Feliciano, S.
Arcidiacono, K. Kensil, K. Racicot, J. Soares
51. Validation of size exclusion separation following invitro digestion to simulate absorption. K.R. Conca, K.
Kensil
52. Inhibitory effect of adlay oil nanoemulsion on melanin
production in B16F10 melanoma cells and zebrafish. H.
Yin Ting, Y. Ting
53. Non-thermal plasma enhanced germination and
higher gamma-aminobutyric acid (GABA) concentration
in brown rice. P. Chou, S. Shen, J. Wu, K. Cheng, Y.
Ting
Entrepreneurs in the Agriculture & Food Industries
54. Nano-delivery system for bioactive ingredients using
cosponsored by SCHB
different methods: Structure and release behaviors. S.
Convention Center Room 149B Section D
Wenbei
K. Goodner, J. E. Sabol, Organizers, Presiding
55. Evaluation of estrogenic activity of the novel
1:30 Introductory Remarks
bisphenol-A alternative, four bisguaiacol-F compounds.
1:45 40. Withdrawn
Y. Peng, C. Wu, K. Reno, M. Guo
2:15 41. Inventor or entrepreneur...Did you know there
56. Sample preparation and analysis of di- and tetrawas a difference?. K.M. Bazemore, R.A. Bazemore
brominated C18 triacylglycerides (TAG-Br2 and TAG2:45 42. Gallery of rogues: How I found myself as a part Br4) in various rat tissues. K. Woodling, G. Gamboa da
of craft distilling’s vanguard. M. Strickland
Costa
3:15 43. Grow your own - for fun and profit. J. Sabol
57. Metabolomic analysis of commercial cranberry
3:45 44. Chickpea Institute: Engaging stakeholders in
supplements. J. Turbitt, C.C. Neto, K. Colson
the agriculture and food industries. J. Sum
58. Mechanistic analysis of arylalkylamine N4:15 Panel Discussion.
acyltransferases in Tribolium castaneum: A possible
target to control crop destruction caused by the red flour
Recent Advances towards the Bioeconomy
beetle. B. O'Flynn, D.J. Merkler
sponsored by CELL, cosponsored by AGFD, CARB,
59. Metabolomic analysis and variation in phytochemical
ENFL ENVR location: Grand Hyatt Washington Penn
composition among North American cranberry cultivars.
Quarter A/B
L. Xue, A. Milstead, K. Colson, C.C. Neto
Preparing for Employment in a Global Workforce
60. Comparison of dissipation ratio between
sponsored by IAC, cosponsored by AGFD, PROF
metconazole and myclobutanil in dropwort. S. Hong, J.
location: Marroitt Marquis George Washington Room
Hwang, S. Lee, S. Kwak, M. Kang, J. Kang, J. Ryu, K.
Green Polymer Chemistry: Biobased Materials &
Kyung, J. Kim
Biocatalysis Developments in Biocatalysts
61. Characterisation of bioactive grape and wine
sponsored by POLY, cosponsored by AGFD, CELL,
metabolites through a combined organic, analytical and
PMSE location: Marriott Marquis Ballroon Salon 8
computational approach. S. Tan, D. Barker, B. Fedrizzi
62. Withdrawn
SUNDAY EVENING 5:00 - 7:00 PM August 20
63. Assessing the stability of lutein in model food
Convention Center Hall C Section A
systems supplemented with spinach powder. K. Kensil,
General Posters
K.R. Conca
B. D. Guthrie, Organizer
64. Comparative metabolite profiling of Solanum
45. Spectroscopic and time-dependent density functional lycopersicum leaves exposed to herbivore damage and
theory investigation of the photophysical properties of
the phytohormone jasmonic acid. M. Cohen, J. Smith,
zearalenone and its analogs. M. Appell, W. Bosma
A.E. Witter
46. Evaluation of antioxidant and anticancer activities of 65. Utilization of crop residue processing factor
Psidium guajava component kamepferol. J. Su, H. Hu,
compilations for human safety assessment residue data
P. Wu
strategy development. C.K. Kingston
47. Isoquercitrin induced metabolism disorders in cancer 66. Further characterization of IBU calculators using
cells by activating the AMP-activated protein kinase
additional OG worts. N.O. Flynn, J. Welbaum
pathway. J. Su, P. Wu, R. Zhang
67. Formation of savory flavors through reaction flavor
system in the enzymatic hydrolysate of soy sauce
residue and defatted soybean. Y. Cha, W. Wang
68. Laboratory kitchen sink: Determining appropriate
internal standards for HS-SPME-GC-MS volatile profiling
in plant mapping populations using post hoc evaluations.
E.A. Burzynski, B.I. Reisch, G.L. Sacks
69. Production of seasoning flavors in the hydrolysate of
soy sauce residue using reaction flavor technology. Y.
Cha, W. Wang
70. Atmospheric cold plasma causing chemical and
physical changes on ginseng surface increasing yield of
ginsenosides extraction. R. Wang, Y. Ting
71. Cold Plasma pretreatment modified the chemical
properties of grape surface: Enhancing the drying rate
and final raisin quality. C. Huang, J. Wu, Y. Ting
72. Protein-based food models developed to assess
formulations for losses in amino acids due to protein
crosslinking during storage. K.R. Conca, K. Kensil
73. Increasing the solubility of meat and bone meal
protein for potential flocculant applications. R.M. Marsico
74. Mechanistic studies of protein tyrosine kinase
activation by heavy metal ions. Y. Ahmadibeni, S. Guha
75. Separation of iron from egg yolk by aqueous
extraction of phosvitin or ethylenediaminetetraacetic acid
(EDTA) treatment. J. Ren, J. Wu
76. Risk assessment of food additives and packaging.
H.E. Dover, M.P. Holsapple, S.E. Selke
77. Analysis of flame retardants: A survey of food
contact materials. R. Paseiro Cerrato, L.K. Ackerman, L.
Dejager, T. Begley
78. Effects of high pressure processing on chemical
migration in PET. Y.S. Song, J.L. Koontz, Y. Zhou, K.
Pillai, J. Ding
79. Fatty acids contents and expanded uncertainty of
infant formulas by gas chromatography. D. Seo, J.
Hwang, S. Kim, B. Kim, J. Lee
80. Contents of macro- and micro-minerals in infant
formulas by ICP-OES and ICP-MS. D. Seo, J. Hwang, S.
Kim, J. Park, H. Lee, B. Kim, J. Lee
81. LC-MS analysis of antioxidant polymer additives
exposed to low dose gamma irradiation. M.D. Celiz, K.M.
Morehouse, L. Dejager, T. Begley
82. Acidity adjustments, tartrate formation, and oxidative
stability of wines treated with cation exchange resins. V.
Laurie, F. Ponce, C. Adriazola, Y. Mirabal-Gallardo
83. Preparation of amorphous starch using ultra high
pressure and ethanol process and observation of
internal structure. J. Lee, B. Kim, M. Baik
84. Converting used tea leaf into active antimicrobial
films using electrospinning method. R. Peng, Y. Ting
85. Investigation of antibiotic susceptibility, class 1
integron and biofilm formation ability on Salmonella spp.,
Escherichia coli and Staphylococcus aureus from
various foods in South China. J. Su, W. Wang, H. Hu
86. Use of chemical ontology in the evaluation of food
ingredients and packaging at the FDA. D.M. Schmit, T.
Page
87. US FDA’s food additive knowledgebase and
cheminformatics platform: Chemical evaluation and risk
estimation system. P. Volarath, L. Holt, T. Deng, M.
Garg, D. Mehta, K. Arvidson
88. Using sniff olfactometry to measure olfactory latency.
C. Albietz, T.E. Acree
89. Using sniff olfactometry to study Sauvignon Blanc
odorant interactions. X. Zheng, C. Maxe, T.E. Acree
90. Eriocitrin attenuates high-fat diet induced
disturbances in C57BL/6J mice. P.S. Ferreira, M. Nery,
J.A. Manthey, T.B. Cesar
MONDAY MORNING August 21 Convention Center
Room 149A Section A
From Fermentation to Fume Hood: The Chemistry of
Wine Authentication, Omics Approach & SulfurCompounds financially supported by E&J Gallo,
Constellation Brands, Agilent Technologies
G. L. Sacks, Organizer D. L. Capone, Organizer,
Presiding
8:30 91. Metabolomics tools for the analysis of nonvolatile polyphenols in grapes, wine and humans. M.
Herderich, V. Hysenaj, J. Fernandes, C. Stockley, N.
Lloyd
8:55 92. Chemo-diversity in monoterpene enantiomers
from Riesling wines from different regions and wine
styles. M. Song, M.C. Qian, C. Fuentes, E. Tomasino
9:20 93. Regional chemical characteristics of
Sangiovese wines from Italy and California. V. Canuti, S.
Frost, L.A. Lerno, J. Zweigenbaum, S.E. Ebeler
9:45 94. Global lipidomics profiling of grapes identifies
lipidomics signatures discriminating between grape
genotypes. V. Shulaev, K. Zaman, M. Ghaste, G.
Chitarrini, S. Grando, M. Stefanini, U. Vrhovsek, F.
Mattivi
10:10 Intermission
10:30 95. Varietal thiols origins in wine: A review on their
liberation mechanisms from the precursors present in
grapes and musts. R. Schneider
10:55 96. Rethinking re-stinking: A critical evaluation of
hypotheses for formation of sulfurous off aromas during
wine storage. G.L. Sacks, G. Kreitman, R. Elias, D.W.
Jeffery
11:20 97. Potential strategies for preventing copper
mediated reductive aroma in post-bottle wines. L.
Vernarelli, G. Kreitman, R. Elias
Food Additives & Packaging Global Challenges to
Regulating Food Packaging
Convention Center Room 149B Section B
L. T. Cureton, D. L. Doell, R. Shah, Organizers V.
Komolprasert, Organizer, Presiding L. Cureton,
Presiding
8:00 Introductory Remarks
8:05 98. Comparison of the major regulatory systems for
food contact materials. D. Hill
8:30 99. Unpacking food packaging controversies. E.
Greenberg
8:55 100. Are the color additives in your inks or coatings
in compliance with food contact regulations?. N.H. Mady
9:20 101. Use of recycled plastics for food packaging in
Thailand. C. Pattanakul
9:45 102. Safer food packaging: What we have learned
and where we have come. M. Cheeseman
10:10 Intermission
10:25 103. Using analytical tools to assess compliance
with the purity requirements in global food-contact
regulations. P.N. Coneski
10:50 104. Using national biomonitoring data to
understand the contribution of dietary sources to human
exposures of phthalates, bisphenol A, and
polyfluoroalkyl substances. A.R. Zota
11:15 105. Estimation of partition coefficients between
polyolefins and water, and food simulants using the
vapor pressure index method. L.L. Baner, O. Piringer
11:35 106. Performance evaluation for the analytical
methods of metals in food contact materials. Y. Abe, M.
Mutsuga, K. Sato
11:55 Concluding Remarks
10:15 Intermission
10:30 117. Withdrawn
10:55 118. Studies on inhibition mechanism of advanced
glycation end products by resveratrol in intermediate
moisture protein-Sugar Foods. Z. Sheng, B. Ai, L.
Zheng, X. Zheng, F. Tang, Z. Xu
11:20 119. Trapping of acrolein by dietary flavonoids. Q.
Huang, Y. Zhu, P. Wang, S. Zhang, L. Lv, S. Sang
11:45 Concluding Remarks
Green Polymer Chemistry: Biobased Materials &
Biocatalysis Chemical Catalytic Routes to
Biobased Materials sponsored by POLY, cosponsored
by AGFD, CELL, PMSE location: Marriott Marquis
Ballroon Salon 8
MONDAY AFTERNOON August 21 Convention
Center Room 149A Section A
Food Safety & Labeling: Food & Flavor Regulations, General Papers
Progress & Challenges in the Pursuit to Serve the
B. D. Guthrie, Organizer H. Ma, Presiding
Consumer Food & Flavor Regulations, Accurate
1:30 Introductory Remarks
Labeling cosponsored by PROF
1:35 120. High yield/quality of net proteins, lipids, and
O. Burleson, M. Guentert, L. Jackson, Organizers D. K. antioxidants extracted through fractionation/one step
Weerasinghe, Organizer, Presiding C. Frey, Presiding
chemical method. T. Chavez-Gil
Convention Center Room 144C Section C
1:55 121. Withdrawn
8:30 Introductory Remarks
2:15 122. Concurrent production of plant protein- and
8:45 107. New nutrition facts panel. K. Wingfield
carbohydrate-enriched fractions by a dry
9:15 108. Total and individual sugar content of top
triboelectrification-based approach. S. Tabtabaei, A.R.
contributors of commercially processed foods with added Rajabzadeh, R.L. Legge
sugars in the U.S. Y. Li, J. Ahuja
2:35 123. Development of a green procedure with
9:45 109. FDA’s added sugars labeling regulation – the
ultrasound improved supercritical CO2 to produce
not so sweet treat. B. Silverglade
extracts enriched in rosmarinic acid from Perilla
10:15 Intermission
frutescens and determination of its fictitious solubility. M.
10:30 110. P-GMO and organic food effects on animal
Wei, P. Lin , D. Wei, J. Chen , K. Chen , Y. Yang
metabolic health. F.M. Assadi-Porter, E. Selen-Alpergin, 2:55 Intermission
W. Porter
3:15 124. Extracellular substances from biofilms
11:00 111. How the Food Chemicals Codex evolves to
produced in pure and mixed culture under conditions
ensure the safety of the food supply. C. Frey
mimetic food processing. L. Deschenes, N. Guertin, T.
11:30 112. What’s a natural and clean label?. D.K.
Ells, T. Savard, M. Elliot, C. Lapointe, D. Chabot
Weerasinghe
3:35 125. Effect of pressure and temperature on the
stability of ascorbic acid in citrus fruit juices. M.C. Azih
Impact of Carbonyl & Glycative Stress on Diabetic & 3:55 126. Studies on the oxidative stability of cashew nut
Aging Related Diseases cosponsored by BIOL
(Anarcardium occidentale) oil. M.C. Azih
Convention Center Room 144B Section D
4:15 127. Comparison of analytical methods for protein
C. Ho, S. Sang, Organizers L. Lv, Presiding
level determination in foods. M.C. Azih
8:30 Introductory Remarks
4:35 128. Mathematical model of methanethiol
8:35 113. Reactive carbonlyl species from the oxidation generation and degradation in anaerobic chemostats. D.
of omega-3 and omega-6 fatty acids and method for
Zhang, Z. Wang
their intervention. C. Ho, Y. Wang
9:00 114. Phenolic-type reactive carbonyl scavengers as Food Additives & Packaging Emerging Trends in
inhibitors against the formation of advanced glycation
Food Packaging
end products (AGEs) and AGEs-induced endothelial cell Convention Center Room 149B Section B
apoptosis and inflammation. M. Wang, Q. Zhou
L. T. Cureton, D. L. Doell, R. Shah, Organizers V.
9:25 115. Essential structural requirements and additive Komolprasert, Organizer, Presiding L. Cureton,
effects for dietary polyphenols to scavenge
Presiding
methylglyoxal. Y. Zhu, Q. Huang, P. Wang, L. Lv, S.
1:00 Introductory Remarks
Sang
1:05 129. Overview of beverage packaging innovations
9:50 116. Influence of quercetin and its methylglyoxal
enabled by effective regulatory clearances. S.L. Mosley,
adducts on the formation of α-dicarbonyl compounds in
J.C. Huang
lysine and glucose model system. L. Lv
1:30 130. Developing active surfaces through the
implementation of nanotechnology. M. Rubino
1:55 131. Active packaging using regenerated cellulose
and hydroxypropyl amylopectin for fresh food products.
V. Finkenstadt, J. Xu
2:20 132. Halloysite nanotube/polyethylene
nanocomposites as multifunctional active food
packaging materials. C. Tas, B. Alkan, M. Baysal, F.C.
Cebeci, S. Unal, Y.Z. Menceloglu, H. Unal
2:45 Intermission
3:00 133. Direct chemical characterization of retail food
packaging & prints. L.K. Ackerman, K. Bentayeb, M.
Lago
3:25 134. Oxygen and moisture barrier from
polyelectrolyte-based nanocoatings on polymeric
packaging film. J.C. Grunlan
3:50 135. High-resolution mass spectromety as a
sophiscated technique for screening non-intentionally
added substances (NIAS) eluted from polyetheylene
terephthalate bottle. A. Yamamoto, T. Murakami, E.
Kishi, M. Shizuma, A. Ozaki
4:15 136. Reactive extrusion of polylactic acid/cellulose
nanocomposite films: Crystallization and thermomechanical studies. V. Katiyar
4:35 137. Influence of ligand chemistry on antimicrobial
synergy of solid support bound metal chelators against
acidophilic thermoduric bacteria. J. Herskovitz, R.W.
Worobo, J.M. Goddard
4:55 Concluding Remarks
Food Safety & Labeling: Food & Flavor Regulations,
Progress & Challenges in the Pursuit to Serve the
Consumer Food & Flavor Regulations, Accurate
Labeling cosponsored by PROF
Convention Center Room 144C Section C
O. Burleson, L. Jackson, D. K. Weerasinghe, Organizers
M. Guentert, Organizer, Presiding C. Harman,
Presiding
1:00 Introductory Remarks
1:10 138. Flavors with modifying properties (FMP). M.A.
Guentert
1:40 139. FEMA Expert Panel safety evaluation of
flavorings with modifying properties-focus on sensory
testing approaches. C. Harman
2:10 140. US regulatory authority to use flavor
ingredients - flavor and food labeling implications. J.
Drake
2:40 Intermission
2:55 141. Recent advances in the authenticity control of
natural flavor ingredients. M. Stuertz, J. Kiefl, T. Geißler,
K. Geißler, J.P. Ley, G.E. Krammer
3:25 142. Identifying the mislabeling of natural food
products with carbon-14 testing. F. Goren , J. Garside
Impact of Carbonyl & Glycative Stress on Diabetic &
Aging Related Diseases cosponsored by BIOL
Convention Center Room 144B Section D
C. Ho, L. Lv, Organizers S. Sang, Presiding
1:30 Introductory Remarks
1:35 143. Dietary genistein ameliorates high-fat plus
methylglyoxal-induced advanced glycation end products
formation in mice. Y. Zhao, P. Wang, S. Sang
2:00 144. Analysis of glyoxal-induced DNA and protein
damage in blood of diabetic patients by mass
spectrometry. H.C. Chen
2:25 145. Transketolase suppresses
glycolaldehyde/glyoxal mediated formation of advanced
glycation endproducts. M.A. Glomb, A. Klaus, C.
Henning
2:50 146. Targeted profiling: Quantitative analysis of
multiple reactive carbonyl species in biological samples.
P. Wang, S. Sang
3:15 Intermission
3:30 147. Inhibitory effect of black tea theaflavins on
advanced glycation end product formation in the
fructose-induced protein system. Y. Wang, T. Hsiao, S.
Li, M. Pan, C. Ho, C.Y. Lo
3:55 148. Tetrahydroisoquinoline derivatives by reaction
of dopamine with methylglyoxal: Potential neurotoxins
associated with Parkinson’s disease. W. Wu, Y. Zhao, C.
Ho, S. Sang
4:20 149. Neuroprotective effects of anthocyaninenriched extracts of common edible berries are
mediated by their antioxidant and carbonyl trapping
capacities. H. Ma, S. Johnson, N. DaSilva, W. Liu, S.M.
Meschwitz, J. Dain, N.P. Seeram
4:45 Concluding Remarks
Biological Targets of Botanical Supplements
sponsored by TOXI, cosponsored by AGFD location:
Marriott Marquis Georgetown University Room
Green Polymer Chemistry: Biobased Materials &
Biocatalysis New Reaction Strategies & Materials
sponsored by POLY, cosponsored by AGFD, CELL,
PMSE location: Marriott Marquis Ballroon Salon 8
Undergraduate Research Posters Agricultural &
Food Chemistry sponsored by CHED, cosponsored by
AGFD, SOCED location: Convention Center Hall D
MONDAY EVENING August 21 8:00 - 10:00 PM
Convention Center Halls D/E Section A
Sci-Mix
B. D. Guthrie, Organizer
49, 55, 56, 57, 58, 59, 66, 68, 73, 78, 86, 87, 88, 104,
118, 182, 204, 208, 231, 236, 251, 273, 274, 275, 276 see previous and subsequent listings
TUESDAY MORNING August 22 Convention Center
Room 144B Section A
Journal of Agricultural & Food Chemistry Best Paper
Award & Young Scientist Award Symposium
cosponsored by AGRO, CINF, PROF
K. D. Deibler, Organizer, Presiding
8:00 Introductory Remarks
8:10 150. Carbonyl-trapping ability of phenolic
compounds: An additional protective role of phenolic
compounds against the broadcasting of the lipid
oxidative damage in foods. R. Zamora, F.J. Hidalgo
8:50 Intermission
9:05 151. Developing novel chemical imaging
approaches in agriculture using mass spectrometry. S.
Annangudi, J.R. Gilbert, S. Wilson
9:35 152. Controlling physical properties of βlactoglobulin microgels to enhance emulsion
stabilization. O.G. Jones
10:05 153. Desired flavor-active and undesired foodborne toxicants in our food: How food chemists can help
to produce healthier foods with good sensory attributes.
M. Granvogl
10:35 Intermission
10:50 154. Dietary intake of oxidized lipids exacerbates
colon inflammation and colon cancer through activation
of Toll-like receptor 4 (TLR4). G. Zhang
11:20 155. Construction of the next generation platforms
to monitor food contamination and food fraud. X. Lu
10:25 166. FSMA and the current good manufacturing
practice, hazard analysis, and risk-based preventive
controls for human food rule. L. Hsu
10:55 167. FSIS food regulatory and labeling overview.
J. Canavan
Advances in Flavor Analysis cosponsored by ANYL
Convention Center Room 149B Section D
M. C. Qian, C. T. Shao, Organizers, Presiding
8:30 Introductory Remarks
8:35 168. From chemosensory codes to unified flavor
quantitation. T. Hofmann, A. Dunkel
8:55 169. Using data tools and data visualization to
interpret multifactorial flavour datasets. A.J. Taylor, D.S.
Mottram
9:15 170. Efficient aroma analysis through non-targeted
pre-screening followed by detailed analysis using on-line
MS and GC-EI/APCI-MS. J. Hatakeyama, A.J. Taylor
9:35 171. Rapid, sensitive, and spatially resolved
measurements of trace volatiles using sorbent meshes
Advancing Analytical Methods in Food Forensics &
and high-resolution ambient ionization mass
Authentication cosponsored by ANYL
spectrometry. G.L. Sacks, J.A. Jastrzembski, M.Y. Bee
Convention Center Room 149A Section B
9:55 172. Targeting taste-active peptides in foods by
L. Jackson, A. E. Mitchell, L. L. Yu, Organizers,
new approaches in peptidome analysis. K. Sebald, A.
Presiding
Dunkel, T. Hofmann
8:30 Introductory Remarks
10:15 Intermission
8:35 156. Frontiers in food forensics and authentication. 10:30 173. Streamlined approach for the determination
A.E. Mitchell
of aroma components of aged liquors. W. Zhu, K.R.
9:05 157. Food defense: Defining food system
Cadwallader
disruptions. A. Kircher
10:50 174. Determination of chlorophenols in starch and
9:35 158. Spectroscopy based methods for detection of starch based snacks by solid phase microextraction with
food adulteration. X. Lu, B. Rasco
in situ derivatization and gas chromatography coupled to
10:05 159. Non-targeted methods for characterization of tandem mass spectrometry. C.T. Shao, V.A. Elder
foods and botanicals. J. Harnly
11:10 175. Sensomics approach applied to flavor and
10:35 Intermission
taste studies in yellow tamarillo (Solanum betaceum)
10:50 160. Standardization of non-targeted methods for fruit. J. García-Chacón, L. Prieto, C. Osorio Roa
food adulteration prevention. Z. Xie, J. Moore
11:30 176. Analysis of organic volatile aroma
11:20 161. Fingerprinting and metabolomics applications compounds in douzhi and tentative characterization of
in food/botanical authentication and quality evaluation. J. the key odorants by odor activity value. Y. Liu, J. Huang,
Sun, P. Chen
Y. Zhang, Z. Miao
11:50 162. HPLC fingerprinting for authentication of
11:50 Concluding Remarks
Berberis species. N. Kaushik, D. Bharadwaj
Sterling Hendricks Memorial Lecture Award
Food Safety & Labeling: Food & Flavor Regulations, sponsored by AGRO, cosponsored by AGFD location:
Progress & Challenges in the Pursuit to Serve the
Renaissance Washington Mt Vernon Square B Room
Consumer Food Safety, Food Processing,
(11:45 AM - 12:55 PM)
Validation of Labeling cosponsored by PROF
Convention Center Room 144C Section C
Green Polymer Chemistry: Biobased Materials &
O. Burleson, M. Guentert, D. K. Weerasinghe,
Biocatalysis Green Biocatalytic Transformations
Organizers L. Jackson, Organizer, Presiding J.
sponsored by POLY, sosponsored by AGFD, CELL,
Canavan, Presiding
PMSE location: Marriott Marquis Ballroon Salon 8
8:30 Introductory Remarks
8:40 163. Ohmic heating and its advantages for clean
TUESDAY AFTERNOON August 22 Convention
labeling. S. Sastry, T. Pyatkovskyy, C. Samaranayake
Center Room 144B Section A
9:10 164. Limited survey of dark chocolate and bakery
AGFD Award Symposium in honor of Dr. Ronald E.
products for undeclared milk. B. Bedford, Y. Yu, X.
Wrolstad
Wang, L. Jackson
N. P. Seeram, Organizer, Presiding
9:40 165. Applications of isothermal calorimetry for food 1:30 Introductory Remarks
safety. L. Wadsö
1:35 177. Colorful world of anthocyanins: Learning from
10:10 Intermission
nature. M. Giusti
2:10 178. pH-Differential method applied to the color
assessment of anthocyanin-rich extracts and
microencapsulates from Pouroma cecropiifolia Mart.
fruit. J. Barrios, A. Morales, C. Osorio Roa
2:45 179. Authentication of food ingredients by
vibrational spectroscopy: Moving out of the lab. L.
Rodriguez-Saona
3:20 Intermission
3:35 180. Understanding anthocyanin: Researcher and
educator Dr. Ron Wrolstad. J. Lee
4:10 181. Rewards of anthocyanin research. R. Wrolstad
4:45 Concluding Remarks
measurements. G. Remaud, V. Silvestre, R.J. Robins, S.
Akoka
3:55 Concluding Remarks
Advances in Flavor Analysis cosponsored by ANYL
Convention Center Room 149B Section D
M. C. Qian, C. T. Shao, Organizers, Presiding
1:30 Introductory Remarks
1:35 194. Application of gas chromatography: Vacuum
ultraviolet spectroscopy to flavor and fragrance analysis.
K. Schug, I.C. Santos, C. Qiu, J. Schenk, M. Bernart, J.
Smuts
1:55 195. Two-dimensional GC-MS/olfactometry to study
Advancing Analytical Methods in Food Forensics &
chiral terpene alcohol aroma contribution and stability.
Authentication cosponsored by ANYL
M.C. Qian, F. He, Y.L. Qian
Convention Center Room 149A Section B
2:15 196. Quantitation of potent polyfunctional thiols and
L. Jackson, A. E. Mitchell, L. L. Yu, Organizers,
their enantiomers in wine using HPLC-MS/MS after
Presiding
derivatization. D.L. Capone, L. Chen, L. Francis, D.W.
1:00 182. Manuka honey authentication via fingerprinting Jeffery
and statistics. N. Beitlich, K. Speer
2:35 197. Characterization of volatile sulfur compounds
1:30 183. Novel approaches in high-resolution UHPLCin different flavor types of Chinese liquor by gas
MS based metabolomics for analysis of food
chromatography-pulsed flame photometric detection. S.
authenticity. A. Dunkel, T. Hofmann
Chen, S. Sha, Y. Xu
2:00 184. Non-targeted fingerprints for detecting milk
2:55 Intermission
quality and safety. W. Lu, B. Gao, L. Du, L.L. Yu
3:10 198. Applying fuzzy-set logic analysis to
2:30 185. Application of a novel FT-NIR and PLS1
relationships between flavor chemistry and sensory
methodology to the rapid prediction of authenticity of
perception: A case of red fruit aromas in wine. E.
extra virgin olive oil products. M.M. Mossoba
Tomasino, A. Tomasino
3:00 Intermission
3:30 199. Elucidation of off-flavors in canola and olive
3:15 186. SPME-GC-ToF-MS techniques applied to
oils. M. Granvogl, K. Matheis, P.H. Schieberle, A.
identifying potential product taints. M.J. Morello
Neugebauer
3:45 187. Food forensics investigation combining
3:50 200. Novel flavor ingredient discovery by cutting
microscopy and spectroscopy. J. Dong, V. St.Jeor, A.
edge instrumental analysis and sensory evaluation. X.
Lape, T. Lindgren
Du
4:15 188. Selected food forensic techniques to evaluate 4:10 201. Characterization of the key aroma compounds
food authenticity and adulteration. S.D. Bhandari, M.
in Chinese high-grade green tea beverage (Camellia
Germani, Z. Xie
Sinensis) and studies on changes in tea leaves induced
by the traditional manufacturing. M. Flaig, P.H.
Food Safety & Labeling: Food & Flavor Regulations, Schieberle
Progress & Challenges in the Pursuit to Serve the
4:30 202. Optimization of reaction flavor for sweet-brown
Consumer Food Safety, Food Processing,
top-notes. L. Paravisini, D.G. Peterson
Validation of Labeling cosponsored by PROF
4:50 Concluding Remarks
Convention Center Room 144C Section C
M. Guentert, L. Jackson, D. K. Weerasinghe, Organizers Green Polymer Chemistry: Biobased Materials &
O. Burleson, Organizer, Presiding I. Labuda, Presiding Biocatalysis Polysaccharide-Based Materials
1:00 Introductory Remarks
sponsored by POLY, cosponsored by AGFD, CELL,
1:10 189. Food safety interventions research at the
PMSE location: Marriott Marquis Ballroon Salon 8
eastern regional research center: Innovative sanitizers,
natural antimicrobials and nonthermal processing
TUESDAY EVENING August 22 6:00 – 8:00 PM
technologies. J.B. Gurtler, B.A. Niemira
Green Polymer Chemistry: Biobased Materials &
1:40 190. Pesticide detection in organic and non-organic Biocatalysis sponsored by POLY, cosponsored by
foods and flavors. I. Labuda, X. Zhang, L. Heller
AGFD, CELL, PMSE location Convention Center Hall E
2:10 191. Mitigation of food fraud using the USP Food
Fraud Mitigation Guidance and Food Fraud Database
WEDNESDAY MORNING August 23 Convention
2.0. J. Balson
Center Room 144B Section A
2:40 Intermission
Food-Borne Toxicants: Formation, Analysis &
2:55 192. Reasons for proper labelling to promote the
Toxicology
safety of thermally processed fluid products. J. Miles
M. Granvogl, S. MacMahon, Organizers, Presiding
3:25 193. Traceability and authenticity in food products: 8:30 Introductory Remarks
Contribution of NMR for intramolecular isotope
8:35 203. Mitigation of the formation of acrylamide in
foods – what has been achieved?. D.S. Mottram, N.
Halford, S.J. Powers, A. Curtis
9:05 204. Acrylamide levels in chips made from
vegetables other than potatoes. S. Elmore, F. Xu, M.
Oruna-Concha
9:35 205. Reducing the acrylamide-forming potential of
wheat, rye and potato: Variety selection, genetic
improvement and crop management. N. Halford, S.
Raffan, T. Curtis
10:05 Intermission
10:25 206. Formation of acrylamide in thermally
processed foods and its reactions during in vitro
digestion. V. Gökmen, A. Hamzalioğlu
10:55 207. Analysis and occurrence of MCPD and
glycidyl esters in infant formula and other complex food
matrices. J. Leigh, S. MacMahon
11:25 Concluding Remarks
Advancing Analytical Methods in Food Forensics &
Authentication cosponsored by ANYL
Convention Center Room 144C Section B
L. Jackson, Organizer A. E. Mitchell, L. L. Yu,
Organizers, Presiding
8:30 208. Tracing quinone reactions in wine using C-13
labeling and QToF MS. L. Ma, A.L. Waterhouse, C.
Bueschl, R. Schuhmacher
9:00 209. Elemental profiling to establish authenticity of
grapes and wines. C. Tanabe, J. Godshaw, R. Boulton,
S.E. Ebeler, H. Hopfer, J. Nelson
9:30 210. No standards? No problem! A standard-less
isotope dilution speciation method to quantify
adulteration of green table olives with copper
compounds. P.J. Gray, T. Todorov, B. Petigara Harp, P.
Delmonte, P.F. Scholl
10:00 Intermission
10:15 211. Forensic DNA-based species identification
tools for hazards assessment, investigation of seafoodrelated illness, and detection of seafood fraud. J. Deeds
10:45 212. Identification of strain specific bacterial
proteins and protein toxins by top-down and bottom-up
mass spectrometry. M. McFarland, S. Chen, D.
Andrzejewski, S. Tallent, T.R. Croley
11:15 213. Effects of adulteration technique on the NIR
detection of melamine in milk powder. P.F. Scholl, M.
Bergana, B.J. Yakes, Z. Xie, S. Zbylut, G. Downey, M.M.
Mossoba, J.E. Jablonski, S. Karunathilaka, L.K.
Ackerman, R.L. Magaletta, S. Holroyd, M. Buehler, J.
Qin, W. Hurst, J. LaPointe, D. Roberts, C. Zrybko, A.
Mackey, J. Holton, G. Israelson, A. Payne, B. Gao, M.
Kim, K. Chao, J. Moore
Natural Alternatives to Artificial Food Additives
Convention Center Room 149A Section C
K. R. Cadwallader, F. Shahidi, Organizers, Presiding
8:30 214. Flavors and flavorings in a clean label
environment. K.R. Cadwallader
9:00 215. Clean label antioxidants in food application. F.
Shahidi
9:30 216. Converting phyto-compounds to
multifunctional food ingredients. R.T. Toledo
10:00 Intermission
10:15 217. Chemistry and challenges in using natural
sourced colors exempt from FDA certification. M.
Goldschmidt
10:45 218. Carotenoids and natural and functional food
colorants. K. Miyashita
11:15 219. Stabilization of anthocyanins with food
pigment potential and their insulin sensitizing effect in
adipocytes under inflammatory status. E. Demejia, D.
Luna-Vital
Green Polymer Chemistry: Biobased Materials &
Biocatalysis Biobased Thermosetting Resins
sponsored by POLY, cosponsored by AGFD, CELL,
PMSE location: Marriott Marquis Ballroon Salon 8
WEDNESDAY AFTERNOON August 23 Convention
Center Room 144B Section A
Food-Borne Toxicants: Formation, Analysis &
Toxicology
M. Granvogl, S. MacMahon, Organizers, Presiding
1:30 Introductory Remarks
1:35 220. Lipid hydroperoxides and the either promoting
or inhibitory role of phenolic compounds in 2-amino-1methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation.
F.J. Hidalgo, R. Zamora
2:05 221. Simultaneous formation of undesired foodborne toxicants and desired aroma-active compounds.
M. Granvogl
2:35 Intermission
2:55 222. Alleviation chronic cadmium stress toxicity in
albino rats using some domestic plants. E. Shaker, S.
Mnaa
3:25 223. Analysis of arsenolipids in seafood. S. Conklin,
M.M. Wolle
3:55 Concluding Remarks
Advancing Analytical Methods in Food Forensics &
Authentication cosponsored by ANYL
Convention Center Room 144C Section B
L. Jackson, Organizer A. E. Mitchell, L. L. Yu,
Organizers, Presiding
1:30 224. Detecting and distinguishing among covalent
and non-covalent differences in proteins: Shiga toxins
and prions. C.J. Silva, M.L. Erickson-Beltran
2:00 225. Use of a novel xMAP food allergen detection
assay to detect food allergens. E.A. Garber
2:30 226. Presence of undeclared allergens in food: A
multi-allergen approach by mass spectrometry. C.H.
Parker
3:00 Intermission
3:15 227. Development and validation of a hepatotoxicity
prediction model using cultured clone-9 cells. L. Jie, W.
Lu, X. Sun, C. Zou, L.L. Yu
3:45 228. Novel tool for in vitro toxicity screening of
foods using biosensor-expressing human kidney cells.
M. Mossoba, S. Vohra, E. Bigley III, Z. Keltner, P.
Wiesenfeld
4:15 229. Persistent luminescence nanophosphor-based
optical imaging for determination of aflatoxin in cells via
time-resolved fluorescence resonance energy transfer.
J. Liu, S. Wang
4:45 Concluding Remarks
9:15 240. Cholesterol analogs with a branched side
chain but not a straight chain possess a cholesterollowering activity. H. Zhu, Z. Chen
9:35 241. Flame retardant 2,2′,4,4′-Tetrabromodiphenyl
ether enhances the expression of corticotropin-releasing
hormone in the placental cell model JEG-3. Y. Tan
Natural Alternatives to Artificial Food Additives
9:55 242. Resveratrol and piceatannol inhibit alphaConvention Center Room 149A Section C
glucosidase in mice. A.J. Zhang, A.M. Rimando, C.S.
K. R. Cadwallader, F. Shahidi, Organizers, Presiding
Mizuno, S. Mathews
1:00 230. Antimicrobial activity of sophorolipids against
10:15 Intermission
foodborne pathogenic bacteria. X. Fan, X. Zhang, R.
10:35 243. Oral delivery of phytochemicals by edible
Ashby, D. Solaiman
nanoencapsulation vehicles. J. Xiao
1:30 231. 3,6-Anhydro-L-galactose as a new natural
10:55 244. Identification of Interleukin 8-reducing lead
anticariogenic sugar. E. Yun, A. Lee, K. Kim
compounds based on SAR studies on food-derived
2:00 Intermission
dihydrochalcones and related compounds in human
2:15 232. Formation and mass spectrometric
gingival fibroblasts. K. Schueller, J. Hans, S. Pfeiffer, J.
identification of acetaldehyde-catalyzed condensation of Walker, J.P. Ley, V. Somoza
red radish (Raphanus sativus) anthocyanins and
11:15 245. Identification of amino acid structural
catechin. N.B. Stebbins, L. Howard, R. Prior, C.
determinants for activating mechanisms of gastric acid
Brownmiller
secretion. V. Stoeger, K. Liszt, B. Lieder, M. Zopun, M.
2:45 233. Oxidative stability of fish oil-in-water emulsions Wendelin, J. Hans, J.P. Ley, G.E. Krammer, V. Somoza
stabilized by protein-polyscharide complexes. M.
11:35 246. Structural determinants of fatty acid uptake
Krempel, K. Griffin, H. Khouryieh
inhibition in differentiated Caco-2 cells. B. Lieder, J.
Hans, K. Geissler, F. Hentschel, J.P. Ley
Green Polymer Chemistry: Biobased Materials &
11:55 247. Withdrawn
Biocatalysis Plant Oils & Ferulate-Based Materials
sponsored by POLY, cosponsored by AGFD, CELL,
Nanoscale Sensing in Foods & Other Complex Media
PMSE location: Marriott Marquis Ballroon Salon 8
cosponsored by AGRO, ANYL, COLL, ENVR, INOR
Convention Center Room 149A Section C
THURSDAY MORNING August 24 Convention Center T. V. Duncan, B. Park, Y. Wang, Organizers R. G.
Room 144B Section A
Weiner, Organizer, Presiding
Food-Borne Toxicants: Formation, Analysis &
8:30 Introductory Remarks
Toxicology
8:35 248. In Situ and real-time monitoring of pesticide
M. Granvogl, S. MacMahon, Organizers, Presiding
translocation and persistence in tomato plants by
8:30 Introductory Remarks
surface enhanced Raman spectroscopy. T. Yang, L. He
8:35 234. Fit-for-Purpose methods for mycotoxin
9:00 249. Surface plasmon resonance imaging for labelanalysis using LC-MS. K. Zhang
free detection of foodborne pathogens and toxins. J.
9:05 235. Thermal reactions and the formation of
Chen, B. Park
degradation products of T2 and HT2 toxin during
9:25 250. Improving the robustness of plasmonic
processing of oats. H. Schmidt, M. Schulz, S. Becker, B. nanoparticles for sensing in complex media. A.J. Haes
Cramer, H. Humpf
9:50 251. Nanomaterials-based biosensor system for
9:35 Intermission
rapid detection of Salmonella Typhimurium in poultry
9:55 236. Development of a single kernel assay for
supply chains. Y. Li, J. Lin, J. Wang, M. Liao
aflatoxin contamination in maize. D.L. Sparks, A.E.
10:15 Intermission
Brown, C.X. Reid, X. Shan
10:30 252. Applications of near infrared fluorescent
10:25 237. Identification and determination of potential
single walled carbon nanotube sensors to food and
migrants in food contact materials. R. Paseiro Cerrato,
agriculture security. M. Strano
L.K. Ackerman, L. Dejager, T. Begley
10:55 253. Active botulinum neurotoxin serotypes A and
10:55 Concluding Remarks
B detection and differentiation by FRET-based sensor.
Y. Wang, H.C. Fry, I. Medintz, G.E. Skinner, K.M. Schill,
General Papers
T.V. Duncan
Convention Center Room 144C Section B
11:20 254. Bionanotechnology: Sensing from simple
B. D. Guthrie, Organizer H. Ma, Presiding
solutions to complex outcomes for food safety. S.
8:30 Introductory Remarks
Neethirajan, X. Weng, S. Ahmed, J. Jang
8:35 238. Cabbage inhibits nitrate reduction in other
vegetables. J. Huang
Green Polymer Chemistry: Biobased Materials &
8:55 239. Cholesterol-lowering activity of short-chain
Biocatalysis Therapeutics & Opto-Electronics
fatty acids in hypercholesterolemia hamsters. Y. Zhao,
sponsored by POLY, Cosponsored by AGFD, CELL,
Z. Chen
PMSE location: Marriott Marquis Ballroon Salon 8
THURSDAY AFTERNOON August 24 Convention
Center Room 144B Section A
Analysis of Nutrients & Bioactive Compounds in
Foods & Dietary Supplements: Methodologies &
Challenges for Databases
S. Savarala, Organizer P. Pehrsson, X. Wu,
Organizers, Presiding
1:30 Introductory Remarks
1:35 255. Analytical methods and data for the USDA
food composition databases, and process for evaluating
laboratory data quality. P. Pehrsson
1:55 256. New developments in the analyses of
bioactive compounds in foods for developing special
interest databases. X. Wu, D. Haytowitz, P. Pehrsson
2:15 257. Challenges in research on phytochemicals:
Avoiding some potential pitfalls. B.C. Sorkin, D.C. Hopp
2:35 Intermission
2:50 258. Analytically based estimates of ingredient
content in dietary supplements: Dietary Supplement
Ingredient Database, release 4. K. Andrews
3:10 259. Botanical initiative for the Dietary Supplement
Ingredient Database (DSID): Interlaboratory trial to
assess methods for catechins in green tea dietary
supplements. S. Savarala
3:30 260. NIST Tools for analysis of foods & dietary
supplements: Ensuring quality in nutrient databases.
M.M. Phillips, C. Rimmer, L. Wood
3:55 267. Tuning of complex natural products’ properties
used in flavors and fragrances by enzymatic treatment.
H. Bouges, S. Antoniotti
4:15 268. Probing the role of cation-π interaction in the
thermotolerance and catalytic performance of endopolygalacturonases. T. Tu, Y. Li, Y. Wang, B. Yao, H.
Luo
4:35 269. Development of a green alternative procedure
for simultaneous separation and quantification of
phytochemicals. Y. Yang, S. Hong, D. Wei, P. Lin, M.
Wei
4:55 270. Ultra-sensitive enzyme immunoassays for the
determination of imidaclothiz using phage-displayed
peptide. Y. Ding, X. Hua
5:15 Concluding Remarks
Nanoscale Sensing in Foods & Other Complex Media
cosponsored by ANYL, COLL, ENVR, INOR
Convention Center Room 149A Section C
T. V. Duncan, B. Park, R. G. Weiner, Organizers Y.
Wang, Organizer, Presiding
1:30 Introductory Remarks
1:35 271. Three dimensional plasmonic hot spot for
label-free sensing of food toxin. P.C. Ray, S.J. Jones, A.
Pramanik
2:00 272. Real-time detection of heavy metals and
bacteria in water using a graphene-based field-effect
transistor sensing platform. J. Chen
General Papers
2:25 273. DNAzyme- and DNA aptamer-based
Convention Center Room 144C Section B
nanosensors for on-site and real-time detection in food
B. D. Guthrie, Organizer H. Ma, Presiding
safety and quality. Y. Lu, J. Zhang, T. Lan
1:30 Introductory Remarks
2:50 274. Easy-to-use, portable and inexpensive nano1:35 261. Study starch content and a variety of physical engineered sensors for assessing food quality and
characteristics of rice (Oryza sativa L.). K.A. Omer
safety. E. Andreescu, A. Othman, K. Kirk, F. Mustafa
1:55 262. Novel swollenin from Talaromyces leycettanus 3:15 Intermission
JCM12802 with broad substrate specificity and
3:30 275. Exploiting bio-magnetic properties for a simple
synergistic action with a cellulase on avicel degradation. and rapid label-free extraction and concentration of
Y. Wang, F. Zheng, T. Tu, H. Luo
pathogens from complex matrices. E.C. Alocilja
2:15 263. Isomelezitose production from sucrose via
3:55 276. Withdrawn
glucansucrases. G.L. Cote, C.D. Skory
4:20 277. Electrochemical conversion of magnetic
2:35 264. Sensory and chemical characterization of
nanoparticles with multiple interfacial effects for
Cabernet Sauvignon wines from Chinese Loess Plateau. biosensing of avian influenza virus. Y. Fu, Q. Zhang, L.
K. Tang, Y. Ma, Y. Xu
Li, Q. Xie, S. Yao, Y. Li
2:55 265. Effect of mixing intensity on hydrolysis of rice
straw and its consequence on methane production in
Green Polymer Chemistry: Biobased Materials &
anaerobic digestion. M. Kim, B. Kim, Y. Choi, K. Nam
Biocatalysis Applications of Biobased Materials
3:15 Intermission
sponsored by POLY, cosponsored by AGFD, CELL,
3:35 266. Effect of caffeine concentration on the breakPMSE location: Marriott Marquis Ballroon Salon 8
down of starch into sugars by α-amylase. N. Rajan , S.
Koellner, V.T. Calabrese, A. Khan
AGFD Abstracts
AGFD 1 Characterising the chemical and sensory properties of
Australian rosé wines Jiaming Wang1, Dimitra L. Capone2, Joanna
M. Gambetta1, Kerry L. Wilkinson1, David W. Jeffery1,
david.jeffery@adelaide.edu.au. (1) Dept of Wine and Food Sci., The
Univ. of Adelaide, Urrbrae, South Australia (2) The Australian Wine
Research Inst., Urrbrae, South Australia Rosé wine is produced
from red grape varieties but the winemaking is more akin to white
wine production, leading to blush coloured wines and a range of
flavour profiles. Although global production is dominated by white
and red wines, rosé wine is becoming more popular among
consumers, with large increases in the value of rosé wines being sold
domestically or exported internationally. Understanding the chemical
and sensory profiles of rosé wines, which in turn drive consumer
liking, is an important aspect to consider in scientific and economic
terms, yet little information was available on rosé wines produced in
Australia. Furthermore, Asian markets offer great commercial
potential for rosé wines, so greater knowledge of the link between
volatile composition and sensory properties will enable Australian
rosé wine producers to target specific styles and obtain a competitive
edge internationally. Addressing these aspects, we conducted a
number of studies on commercial Australian rosé wines. At first, we
undertook sensory descriptive analysis and related the results to
quantitative volatile data for over two dozen wines of different styles.
This revealed the importance of β-damascenone, 3-methylbutyl
acetate, ethyl hexanoate and 3-sulfanylhexyl acetate (3-SHA). We
extended this work to gain a first insight into the opinions of Chinese
wine professionals for a selection of rosé wines, using network
analysis to visualise the relationships between sensory and chemical
data. We identified that neither residual sugar (surprisingly) nor
developed characters were related with higher scores for preference,
perceived quality or expected price whereas acetate esters, which
were related to red fruit characters, were positively associated with
the preferences of the judges. Finally, we characterised two rosé
wines, one with fruity/floral attributes and the other expressing
tropical nuances, using gas chromatography-olfactometry and aroma
extract dilution analysis of extracts prepared by two different
methods. This revealed that 2-phenylethanol, β-damascenone and a
range of esters were descriptive of the fruity and floral wine, and
some volatile acids and 3-SHA were more associated with the wine
representing the tropical style.
suppression of key odorants in wine and their implications for odor
image formation will be discussed.
AGFD 3 Investigations of aroma compounds and sensory profiles
affected by the addition of grape leaves or stalks in a red wine
fermentation Dimitra L. Capone, dimitra.capone@awri.com.au,
Alice Barker, Wes Pearson, Leigh Francis The Australian Wine
Research Inst., Adelaide, South Australia The complexity of wine
aroma can be attributed to the wide array of sources of volatile
compounds, including directly from the berry itself; precursors
present in the grapes; yeast; fermentation; oxidation and bottle
ageing. Investigations of flavour compounds derived from grapevine
leaves and stalks were conducted. The study involved four treatments
using Shiraz fruit with replicated winemaking. A ‘berries only’
treatment (control), was compared to a rosé style treatment with no
skin contact; an added grape leaves treatment; an added grape stalks
(the rachis) treatment; and finally an added peduncle (the stalk
connecting the bunch to the vine) treatment. The volatile profile of
the wines was assessed by determining the concentration of 51 aroma
compounds from different chemical classes, and sensory descriptive
analysis was also performed to quantify the sensory properties of the
wines. The control and the treatment with the addition of the leaves
had relatively high ‘confectionary’ flavor, whereas the wines with the
addition of the stalks were rated significantly higher in 'green
capsicum' and 'green stalks' attributes, as well as ‘astringency’. The
addition of peduncles gave a 'herbal' aroma and a smaller
enhancement of 'green' flavor. Importantly, the compound isobutyl
methoxypyrazine was found at relatively high concentration in the
treatments with the addition of grape stalks and was associated with
the ‘green capsicum’ aroma of these wines. This compound, wellknown as an important contributor to the flavor of varieties such as
Cabernet Sauvignon and has not previously been recognised as
important in Shiraz wines.
AGFD 4 Aromatic complexity of two premium wines revealed by
gas chromatography combined to olfactometry and mass
spectrometry Silvia Carlin1,3, Roberto Magri1,3, Cesare Lotti1,
Urska Vrhovsek1, FULVIO MATTIVI1,2, fulvio.mattivi@fmach.it.
(1) Food Quality and Nutrition, Fondazione Edmund Mach, San
Michele all'Adige, Italy (2) Center Agriculture Food Environment
(CAFE), Univ. of Trento, San Michele all'Adige, Italy (3) Dept. of
Agricultural, Food, Environmental and Animal Sciences, Univ. of
Udine, Italy The evolution of analytical instruments is leading to the
AGFD 2 Relating chemical measurements of wine to olfactory
production of data of increasing size, with over 1000 volatiles being
perceptions Terry E. Acree, tea2@cornell.edu. Cornell Univ.,
frequently observed within a single run of comprehensive gas
Geneva, NY, Although wines contain hundreds odor-active
chromatography coupled to mass spectrometry. The interpretation of
chemical, only a few dozen are above their odor threshold and the
such rich dataset require to focus on the much more limited number
processes of suppression and the limit on the number of odorants
humans can recognize in mixtures implies that only a few inform our of key odorants, and on their characteristic ratios present in each
odor images. Among those few some odorants appear to dominate at wine. This study was aimed to the recognition and detection of
peri-threshold levels, TDN (1,1,6-trimethyl-1,2-dihydronapathalene) odorous molecules in two wines deriving from renamed wine
producing areas. The white variety Verdicchio, considering the wines
in Riesling, 4MMP (4-methyl-4-mercaptopentanone) and 3MH (3produced in multiple vintages from some of the best Cru from
mercaptohexanol) in Sauvignon Blanc and TCA (2,4,6Marche region, in the Castelli di Jesi Classico area. And the red
trichloroanisole) as it contaminates many wines, are examples of
odorants that suppress more than others. It is not known how specific variety Corvina Veronese, produced from partially dried grapes,
cultivated in different area of the Costalunga Cru in Valpolicella, and
these powerful suppressors are, i.e. do they suppress all odorants to
suitable for the production of Amarone wines. Selected wines were
the same extent. Using sniff olfactometry similar and dissimilar
odorants found in wine were studied in binary mixtures to determine analyzed on GC-O by aroma extract dilution analysis, after Solid
Phase Extraction on Isolute ENV+ or Solid Phase Microextraction on
their power to suppress. Clearly some compounds, β-damascenone
for example, are less powerful suppressors. The nature of their binary DVB/CAR/PDMS fiber. As many as 27 main odorants were found in
the Verdicchio wines, and 49 in the Corvina wines. The latter
reflecting the higher complexity of wines produced from partially
dried grapes, and with prolonged maceration with the solid part. Most
of the odorants were identified and quantified by GC-MS/MS. This
survey led to the identification of 3-methyl-2,3-nonanedione as a key
odorant characteristic of both Verdicchio and Corvina wines.
Verdicchio from the best production areas develops a typical, positive
note, described as anise. The systematic characterization of several
wines, and comparison with true standard of the candidate
compounds having anise among the putative descriptors (transanethole, cis-anethole, estragole, methyl salicylate, 3MND, carvone
and ethyl esanoate) lead us to suggest that the presence at low
concentration of 3MND is likely to explain the anise flavor in
Verdicchio wines. 3MND is an intriguing compound, which recently
emerged as the most potent known agonist for the human receptor
OR1A1, with a submicromolar half-maximal effective concentration.
These results further emphasize the controversial role of this
compound, whose presence at variable concentrations has been
previously described as reminiscent of mint, anise, fruit kernels, and
prunes and has been associated to prematurely aged wines, oxidized
soybean oil and freshly brewed green tea.
to harvest during 2012. HPLC analysis showed continued decrease of
lutein, β-carotene, neochrome a and neoxanthin continued to decrease
during berry development, with rapid decrease of lutein and (9’z)neoxanthin occurred two weeks before véraison. Neochrome b and
violaxanthin accumulated at early development and started to
decrease two weeks before véraison. Volatile analysis demonstrated
that total β-damascenone, TDN and vitispirane all increased
dramatically, especially at later stage of ripening, whereas the
changes for α-ionone and β-ionone were not obvious. The correlation
between carotenoids and C13-norisoprenoids in the grape berries was
compound-dependent, suggesting dependency on enzyme activity
and specificity. The effect of viticultural practices on C13norisprenoids in grapes and wines will also be discussed.
AGFD 7 Assessing smoke taint risk based on the composition of
smoke exposed grape berries and the resulting wines Thomas S.
Collins, tom.collins@wsu.edu. Viticulture and Enology Program,
Washington State Univ. Richland Smoke affected wines arising
from vineyards exposed to smoke from wildfires have been reported
in Australia, California, British Columbia and Washington State in
AGFD 5 Aroma-migration during the bottling of wine recent years. Affected wines exhibit aromas described as cigarette
combining a sensory and analytical approach Ulrich Fischer,
smoke, smoked fish, ashy and similar, as well as aftertastes
ulrich.fischer@dlr.rlp.de, Jochen Vestner, Hans-Georg Schmarr,
reminiscent of cigar butt and ashtray, and often increased harshness
Maximilian Mathes. Inst. for Viticulture and Oenology, DLR
in the finish. As smoke affected wines may require additional
Rheinpfalz, Neustadt an der Weinstrasse, Germany For flavored
processing to make them saleable or in many cases cannot be used
wine-based drinks such as mulled wine or carbonated wine, addition even then, methods for the assessment of the risk associated with
of aroma compounds is allowed and common practice. However,
smoke exposure for the resulting wines are needed. In this study
these wine-based drinks are usually bottled on the same bottling lines research vineyards were exposed to smoke of similar intensity and
used for bottling common still wines, for which aromatization is
duration as seen in recent wildfire episodes in Washington. The
strictly prohibited. Due to constantly declining analytical detection
smoke exposures were conducted in portable hoop-house which each
limits, aroma migration poses a very current residue problem in the
covered 60 vines in two vineyard rows. The smoke exposures were
wine industry. The objective of this study was to investigate the
conducted in late July and early August 2016 at a research vineyard
migration of added aroma compounds from a flavoured wine-based
at the Prosser IAREC Roza field station. The trials were conducted in
drink into a subsequently filled wine despite the application of state
Riesling and Cabernet Sauvignon blocks. In each trial, the vines were
of the art cleaning. Know amounts of the chiral aroma compounds γ- exposed to moderate levels of smoke from cedar and fir bark for
decalactone, γ-undecalactone, d-decalactone, α-ionone, 2periods of 18 hours. Grape berry samples were collected at regular
methylbutyrate, and the non-chiral 3-isobutyl 2-methoxy-pyrazin,
intervals during the smoking trials. Fruit from the smoke exposed and
cinnamon aldehyde and eugenol was added to a Riesling wine.
control vines was harvested at typical ripeness levels and transported
Passing a plate and frame filter and two consecutive membrane filters to the WSU Wine Science Center for processing. Wines were made
the wine was bottled and closed with a screw cap. After cleaning the from the fruit using standard white and red research winemaking
bottling line, the not flavored base wine passed the same filtration
protocols. Chemical analyses of grape berry extracts and of samples
line-up and was bottled on the same bottling machine. Samples were collected during and after fermentation have found glycosides of
taken after each process step in order to assess their relative
compounds previously associated with smoke taint. Evaluation of
contribution to the overall aroma migration. For validation, a
these results continues with the goal of identifying additional
commercial mango-flavored wine-based drink was bottled in a much compounds associated with vineyard smoke exposure and with the
larger facility, followed by a non-flavored wine after cleaning of the
presence of smoke-related aromas and flavors in the resulting wines.
bottling-line. Analytical determination of aroma migration was
achieved by using a HS-SPME-enantio-MDGC-MS / MS analysis.
AGFD 8 Stability of fish oil in cross-linked alginate
Odor thresholds of the added aroma compounds were obtained for a
microcapsules prepared by spray-drying Scott A. Strobel1,
water, model wine and wine matrix. Sensory triangle tests revealed
sastrobel@ucdavis.edu, Benjamin M. Arbaugh1, Kevin A. Hudnall1,
significant aroma migration when comparing the rinsing water before Herbert B. Scher1, Nintin Nintin1,2, Tina Jeoh1. (1) Biological &
and after the clean-in-place process with the tap water. However no
Agricultural Eng., Univ. of California, Davis (2) Food Sci., Univ. of
statistical difference could be obtained when the original wine was
California, Davis In the food industry, microencapsulation of marine
compared to the wine, which has passed the cleaned bottling line.
oils is motivated by the need to enhance the shelf life of bioactives,
This sensory outcome was backed by analytical measures.
mask unwanted flavors and odors, and facilitate their incorporation
Calculation of the ratio between sensory thresholds and analyzed
into food products. Dry cross-linked alginate, a promising material
aroma concentration yielded values of 0.13 and lower. In conclusion for microencapsulation, may be suitable for encapsulating lipophilic
migration of added aroma compound from a flavored wine in this set- bioactive food ingredients such as fish oil. In our previous work, we
up was so limited that they could not be detected in the following by developed a technology to produce cross-linked alginate
sensory or analytical means.
microcapsules (CLAMs) by spray-drying. In this process, particle
formation, cross-linking of alginates, and particle dehydration occur
AGFD 6 Development of carotenoids and C13-norisoprenoids in within one scalable unit procedure. Oil and emulsifier are
Vitis vinifera L. Cv. Pinot noir grapes Fang Yuan, Michael C. Qian, homogenized to form a fine emulsion, which is combined with a
michael.qian@oregonstate.edu. Oregon State Univ, Corvallis
mixture containing sodium alginate, an insoluble calcium salt, and a
Developmental changes in the carotenoids and volatile compounds of weak acid neutralized by addition of a volatile base. Upon spray
Pinot noir grape berries were investigated in this study from pea size drying, the vaporization of the base acidifies the droplets, dissolving
the calcium salt to facilitate cross-linking of alginate. While this
technology previously has been applied to microencapsulate
emulsified edible oils, the stability of bioactive lipophiles in spraydried CLAMs was not assessed. In this study, the stability of
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in
CLAMs containing fish oil was evaluated during storage at ambient
and elevated temperature conditions. EPA and DHA stability was
prolonged by microencapsulation in CLAMs, relative to nonencapsulated fish oil. Powders recovered from the collection chamber
experienced a longer period of EPA and DHA stability compared to
cyclone powders. Neither the choice of emulsifier (Tween 80 or
whey protein isolate) nor the extent of cross-linking influenced the
storage stability of EPA and DHA. However, the initial quantity of
both bioactives after spray-drying was considerably reduced in
microcapsules prepared with Tween 80, suggesting that whey protein
isolate may offer protection against degradation during spray-drying.
Once oxidized, fish oil microcapsules exhibited unique properties,
including color change, decreased extractable oil, and particle
aggregation.
AGFD 9 Bioparticle-Based pesticide degradation using enzyme
immobilization Payam Pourtaheri1,2, ppourtaheri@gmail.com,
Ameer Shakeel2, ameer@agrospheres.com, Zachery Davis1,
zach@agrospheres.com, Sepehr Zomorodi2, sep@agrospheres.com,
Joseph Frank2, joe@agrospheres.com, Mark Kester2, Shaun
Moshasha1. (1) AgroSpheres, Charlottesville, Virginia (2)
nanoSTAR Inst. - Univ. of Virginia, Charlottesville Pesticide usage
is required in order to maximize production of produce in a variety of
environments, however, pesticide use often results in economic and
health repercussions for farmers and consumers. The EPA estimates
that 20,000 farmers are poisoned each year in the US, while the
WHO estimates several million global cases of pesticide poisoning
each year with 370,000 reported deaths in 2012. Organophosphate
pesticides are one of the most common classes of pesticides used
throughout the world. AgroSpheres has invented and patented a
biological device capable of quickly degrading organophosphate
pesticides into non-toxic derivatives. AgroSpheres hypothesizes that
this biological device is capable of removing organophosphate
pesticide residues on the leaves of crops. To test this hypothesis, we
initially characterized the physio-chemical properties of AgroSpheres
by molecular and microscopy techniques and verified enzymatic
activity kinetically in vitro. We next extended these studies to field
trials, testing and verifying enhanced pesticide degradation on 15
grape vines at selected vineyards in Virginia. Malathion, a commonly
used organophosphate pesticide (half-life 33.6 hours), was evenly
sprayed onto 15 vines, which were then broken into 3 experimental
conditions—catalytic AgroSpheres, inactive AgroSpheres, and no
AgroSpheres. Leaves were collected from each of the 5 vines per
experimental condition at various time points and samples were
analyzed for residual pesticide via LC/MS. The mass spectrometry
results indicated that we had degraded all malathion present within 4
hours with the catalytically active AgroSpheres, which was
significantly different from untreated and inactive AgroSpheres
applications (t-test and an ANOVA calculation (p<0.05, F>Fcrit)).
These field trial results indicate the utility of AgroSpheres pesticide
degradation technology.
AGFD 10 Hydrogenation of soybean oil without trans-fatty acids
using high voltage atmospheric cold plasma (HVACP) Kevin
Keener1, kkeener@iastate.edu, Ximena Yepez2. (1) Food Sci. and
Human Nutrition, Iowa State Univ., Ames (2) Food Sci., Purdue
Univ., West Lafayette, Indiana Traditionally produced partially
hydrogenated oils (PHO’s) are no longer considered safe by FDA as
a food ingredient due to their high content of trans-fatty acids (TFA).
The food industry uses PHO’s in many snacks and processed foods to
increase shelf-life and improve functional properties such as
spreadability or mouthfeel. High Voltage Atmospheric Cold Plasma
(HVACP) has been investigated as a novel technology to produce
PHO’s without the formation of TFA. Experiments conducted at
room temperature on 10 mL samples of commercial soybean oil in a
dielectric barrier discharge system using 80-90kV and hydrogen gas
achieved a significant reduction in iodine value and achieved IV
values comparable to a traditionally produced PHO with no TFA
present. The saturated fatty acids in HVACP treated oil increase from
20.7% to 32.3%, monounsaturated fatty acids increase from 21.6% to
26.2%, and polyunsaturated fatty acids decrease from 57.7% to
41.5%, with a 12h treatment. It is suspected that molecules separate
into atoms (atomic hydrogen and hydrogen radicals) within the
electric field, collide with double bonds soybean oil saturated fat.
However, reactive gas species may also produce shifts of the double
bond location within the hydrocarbon chain, as a new component was
detected in the fatty acid profile distinctly different from those
observed in traditional oil hydrogenation. In this presentation, optical
emission spectroscopy, NMR, and GC-MS data will be presented to
explain differences between traditional oil hydrogenation and
HVACP oil hydrogenation. The advantages of HVACP are low
temperature, atmospheric pressure, catalyst-free and low energy
process. This technology is relevant to long-term sustainability of
U.S. agriculture, and food systems by increasing demand for U.S.
soybeans.
AGFD 11 Spectroscopic portable devices and chemometric
analysis for table-top sweetener quantitation Betsy J. Yakes,
betsy.yakes@fda.hhs.gov. Center for Food Safety and Applied
Nutrition FDA, College Park, Maryland Rapid, field-based
screening of food products for mislabeling or economically motivated
adulteration has been hindered by the majority of methods being
constrained to laboratory environments. Recent advances in
miniaturization of instrumentation as well as the use of chemometric
data analysis allow for the potential of true high-throughput, on-site
screening of foods. Building upon previous work with bench-top
near-infrared (NIR) and Raman spectroscopy, this poster will
overview the development of quantitative models with handheld NIR
and Raman devices for prediction of table-top sweetener
composition. Table-top formulations use non-nutritive sweeteners as
low-calorie alternatives to sugar, and the type and maximum
allowable concentration of artificial sweeteners employed vary from
country-to-country. Therefore, rapid methods are necessary to
evaluate the sweetener components and ensure compliance with
regulatory statutes. As a first evaluation, saccharin and cyclamate
sweetener models were developed using gravimetrically prepared
spiked mixtures that covered the components and their concentration
ranges expected in the commercial products. Upon partial least
squares (PLS) calibration model development, four commercially
available table top formulations were evaluated, and the results
compared to conventional UHPLC-MS/MS. The spectroscopic
portable devices performed well, with predicted saccharin and
cyclamate concentrations in the packets at 80-120% of the label
declared values and with consistency across the analytical methods
used. These simple, rapid and nondestructive portable device
methods have the potential to be used for screening of food products
for potential adulteration, quality assurance, and regulatory labeling
verification.
AGFD 12 MCPD- and glycidyl-esters in palm oil: Mechanisms of
formation and opportunities for effective mitigation Brian D. Craft1,
bdc5466@hotmail.com, Frederic Destaillats2, Kornel Nagy2. (1)
Nestle Purina Petcare PTC, Saint Louis, Missouri (2) NESTEC S.A.,
VAUD, Switzerland Esters of monochloropropanediol (MCPD) and
glycidol are process contaminants that can be formed during the high
temperature deodorization of edible oils and are under evaluation as
suspect carcinogens. A body of research on laboratory model
chemical reactions mimicking oil deodorization conditions has been
conducted with pure acylglycerols in the presence or absence of
organic and inorganic chlorine-containing compounds. Results
showed that MCPD esters (ME) are formed at temperatures as low as
150 °C, most often through the reaction of organochlorines with
TAG. Additional bench-top experiments confirmed that this reaction
could be initiated during palm oil deodorization by hydrogen chloride
(HCl) gas evolved through the thermal degradation of multiple
lipophilic organochlorines present in refined-bleached palm oil.
Statistical evaluation of analytical results showed a correlation
between organochlorine type and oil refining stage suggesting that
these compounds are undergoing a transformation throughout oil
production. The majority of MCPD esters formed during
deodorization are a result of HCl reacting with TAG at ≥200 °C. This
reaction is regioselective and the sn-1(3) position of the glycerol
backbone is favored at about a 75-80% frequency. Glycidyl esters
(GE) on the other hand, are beginning to be formed at temperatures
above 200 °C from DAG (and MAG if present), but not often from
TAG, and accumulate exponentially when beyond 3-4% DAG levels
in the refined-bleached oil. This level of DAG corresponds to ~2 to
2.5 % of free fatty acids (FFA) in crude palm oil (CPO). Isomers of
GE, identified as oxopropyl esters, are also formed during oil
deodorization and contribute to around 10% of GE levels. This
presentation will focus on the impact this completed research has had
on strategies to mitigate the levels of these process contaminants
throughout the production and supply chain of refined vegetable oils.
Whilst many suppliers of refined edible oils, like palm, have been
successful at mitigating ME & GE during oil refining (particularly
deodorization), the completed research suggests that precursorfocused mitigation efforts upstream at oil crop harvest and pressing
may be more impactful. Further, the combination of both precursorand refining-focused mitigation efforts together in certain crops like
palm oil, may be the only way to achieve the near elimination of
these process contaminants.
toxicological testing conducted by the National Toxicology Program
(NTP) on 4-MEI that showed increased incidences of
aveolar/bronchiolar carcinoma in mice from chronic exposure to 4MEI. The FDA has analyzed over 500 label-verified caramel colorcontaining foods collected from 2013 to 2015 for the presence of 4MEI. The 4-MEI levels in all food samples collected were quantified
using liquid chromatography-tandem mass spectrometry (LCMS/MS). These data were used to develop a dietary exposure
estimate for 4-MEI for the U.S. population aged 2 years or more, as
well as several subpopulations, using food consumption data from the
combined 2009-2012 National Health and Nutrition Examination
Survey (NHANES), as well as 10 to 14-day food consumption data
from the NPD’s 2009-2012 Nutrient Intake Database and National
Eating Trends (NET-NID) survey. This study summarizes the results
of the dietary exposure assessment for 4-MEI.
AGFD 15 Optimization in the production of caramel colors
Craig Llewellyn, cllewellyn@coca-cola.com. The Coca-Cola
Company, Atlanta, Georgia Caramel colors are manufactured
through a process that uses heat and ingredients set by regulation (21
CFR § 73.85). Caramelization of the ingredients defined by
regulation, specific carbohydrates and food-grade acids, alkalis, and
salts, produce the brown colors characteristic of caramel colors.
Varying the set of ingredients used produces four classes of caramel
colors, each with different chemical and coloring properties and
varying types and amounts of constituents. Each class of caramel
color, based on its chemical properties, has unique functional
properties that determine compatibility with specific types of foods
and beverages. The Maillard Reaction is one of the possible chemical
reactions that occurs in the caramelization process. Varying the mix
of ingredients can also change which Maillard Reaction products are
formed and the amounts of each reaction product formed. Using the
prescribed set of ingredients and noting the need for specific physical
and chemical properties required for the technical function of caramel
colors in various foods and beverages, the ability to modify the types
AGFD 13 Acrylamide in food: Formation, analysis and exposure and amounts of Maillard Reaction products formed in the
assessment Lauren Jackson, Lauren.Jackson@fda.hhs.gov. FDA,
caramelization process is limited. Using the mandated set of
Bedford Park, Illinois In April 2002, researchers in Sweden reported ingredients and an understanding of the caramelization process
finding acrylamide at levels over 1000 µg/kg in a wide range of
occurring in the production of caramel colors, the formation of one
heated carbohydrate-rich foods such as fried, baked and roasted
constituent, 4-methylimidazole, can be adjusted through an
potato products, breakfast cereals, breads and crackers, as well as
optimization of the manufacturing process
coffee. After the discovery of acrylamide in food, the FDA (FDA)
initiated a broad range of research activities including development
AGFD 16 Military-relevant stressors, diet, and the gut
of methods for detecting acrylamide in food, evaluation of
microbiome J. Philip Karl, james.p.karl.civ@mail.mil. Military
acrylamide levels in a wide range of foods, assessments of
Nutrition Division, US Army Research Inst. of Environmental
acrylamide exposure and toxicity, determination of mechanisms of
Medicine, Natick, Massachusetts Warfighters commonly operate at
formation and evaluation of approaches for reducing acrylamide
extremes of unique physical, psychological and environmental
formation. In March 2016, FDA issued “Guidance for Industry:
stressors that challenge health, cognitive function and physical
Acrylamide in Foods” which provides information to help growers,
performance. The adverse impact of these stressors may be
manufacturers, and food service operators reduce acrylamide in
modulated in part by the gut microbiome. Diet is the predominant
certain foods. This presentation will provide an overview on the
non-pharmacologic factor shaping the composition and activity of the
analysis, formation, exposure assessments and mitigation approaches gut microbiome. As such, developing nutrition-based strategies
for acrylamide.
targeting the gut microbiome may provide novel solutions for
optimizing Warfighter health and performance. The objective of this
AGFD 14 Assessment of dietary exposure to 4-methylimidazole
talk is to provide an overview of existing knowledge relevant to the
(4-MEI) for the U.S. population based on quantitative data from
effects of military-relevant stressors on the gut microbiome and
foods containing caramel color Daniel Folmer2,
associated health sequelae. Results from recently completed studies
daniel.folmer@fda.hhs.gov, Diana L. Doell2, Hyoung Lee2, Gregory examining interactions between diet, the gut microbiome, and the
O. Noonan1, Susan E. Carberry2. (1) Food and Drug Admin, College intestinal barrier in Warfighters exposed to military-relevant stressors
Park, Maryland (2) Office of Food Additive Safety, FDA, College
will be discussed. Although the existing evidence base is small,
Park, Maryland 4-Methylimidazole (4-MEI) is an impurity found in findings suggest that multiple military-relevant stressors either
caramel colors produced using ammonium compounds (Class III and directly or indirectly modulate the gut microbiome, and that host
IV caramel). 4-MEI can also form in food through Maillard reactions physiologic responses to these stressors may be determined, in part,
between reducing sugars and amino acids that occur when a food is
both by the state of the pre-stressed gut microbiome and the response
cooked, roasted, or heated. The Food and Drug Administration
of the gut microbiome to those stressors. Multiple nutritional
(FDA) is currently assessing the cancer risk to 4-MEI as a result of
strategies show promise for maintaining health and performance by
building resiliency in the gut microbiome to these stressors, but
remain largely untested in Warfighters to date.
promise of the prebiotic hypothesis for improving health conditions
and how prebiotics may someday be used in a personalized way.
AGFD 17 Microbial endocrinology as a mechanism governing the
interplay between diet, stress and the microbiome on host health and
behavior Mark Lyte, mlyte@iastate.edu. Veterinary Microbiology
and Preventative Medicine, Iowa State Univ., Ames The ability to
define mechanism(s) governing the ability of external factors, such as
stress and diet, to impact the microbiota-gut-brain axis and ultimately
cognition, can be approached through the identification of common
factors that unite all elements. The presence of behavior-relevant
neurochemicals within the diet, microbiome and host (especially
during periods of stress) represents a common (evolutionary) shared
factor that serves as the basis for developing mechanisms that govern
interactions central to the functioning of the microbiota-gut-brain
axis. This approach has been termed microbial endocrinology and
represents the intersection of two seemingly disparate fields,
microbiology and neurobiology. Microbial endocrinology is therefore
based on the shared presence of neurochemicals that are exactly the
same in structure in the host as in the diet and microorganism. While
the presence of neurochemicals has been well-recognized in Food
Sci. for decades, the ability of microorganisms not only to respond to,
but also to synthesize, many of the same neurochemicals produced by
the host (i.e. during periods of stress) is a more recent development.
Production of neurochemicals by microorganisms usually employs
the same biosynthetic pathways as those utilized by the host,
indicating that acquisition of a neurochemical-based signaling system
in the host may have been acquired due to lateral gene transfer from
microorganisms. Such recognition of a common shared signaling
system suggests there is a common evolutionary-based mechanistic
pathway by which the host may interact with the microbiota in a bidirectional fashion influencing aspects of both disease (i.e. infection)
and health (i.e.) such as during periods of stress. The addition of
food-based neurochemicals constitutes another element in the
functioning of the microbiota-gut-brain axis as it provides
neurochemical substrates that first influence the microbiota which in
turn influences the host. This presentation will present results from
studies which have utilized in vitro and in vivo models to examine
microbial endocrinology as one of the mechanisms governing the
interplay between diet, stress and the microbiome on host health (i.e.
susceptibility to infection) and behavior.
AGFD 19 Grape proanthocyanidin-induced bloom of gut
microbe Akkermansia muciniphila precedes intestinal gene
expression changes associated with metabolic resilience Li
Zhang1,2, Rachel N. Carmody3, Hetalben Kalariya2, Kristin
Moskal2, Peter Kuhn2, Peter J. Turnbaugh4, Ilya Raskin2, Diana
Roopchand1, roopchand@sebs.rutgers.edu. (1) Dept. of Food Sci.,
IFNH Center for Digestive Health, Rutgers, The State Univ. of New
Jersey, New Brunswick (2) Dept. of Plant Biology and Pathology,
Rutgers, The State Univ. of New Jersey, New Brunswick (3) Dept. of
Human Evolutionary Biology, Harvard Univ., Cambridge,
Massachusetts (4) G.W. Hooper Research Foundation, Univ. of
California San Francisco Poorly absorbed fruit polyphenols are
associated with metabolic resilience raising questions about their
mechanisms of action. We previously demonstrated that C57BL/6
mice fed high-fat diet supplemented with grape polyphenols (GP) for
12 weeks resulted in a bloom of Akkermansia muciniphila in
association with changes in gut gene expression consistent with
attenuated metabolic syndrome symptoms. Here we investigated the
timing of GP-induced effects and identified the main class of GP
responsible for the A. muciniphila bloom. In two 14-day time course
studies mice were fed high- or low-fat diets (HFD, LFD) or isocaloric
ingredient-matched formulations supplemented with 1% grape
polyphenols (HFD-GP, LFD-GP). Mice fed HFD-GP for two weeks
showed significantly improved oral glucose tolerance (OGT)
compared to control, while LFD and LFD-GP groups displayed
similar OGT. A. muciniphila bloom was detected earlier in mice fed
LFD-GP than HFD-GP; however, difference in timing of this GPinduced bloom was more dependent on baseline abundance of A.
muciniphila in the two cohorts of mice than on dietary fat and this
was confirmed in additional experiments. The GP-induced bloom in
A. muciniphila occurred before specific intestinal gene expression
changes associated with metabolic resilience. Finally, compared to
vehicle, mice dosed for 10 days with GP extract (GPE) or an
equivalent dose of purified oligomeric grape proanthocyanidins
(PAC) showed similar increases in fecal and cecal A. muciniphila.
These data suggest that PAC-induced modification of the gut
microbiota precedes changes in host gene expression and phenotypes
associated with metabolic health.
AGFD 18 Bacterial metabolism of carbohydrates, dietary fiber
and gut health Bruce Hamaker, hamakerb@purdue.edu. Purdue
Univ., West Lafayette, Indiana The carbohydrates contained in
dietary fiber comprise the major source of nutrients for the gut
microbiota, and influence its community structure. The various
bacteria and bacterial groups have different abilities to utilize and
compete on various carbohydrates, and such an understanding of
these relationships would allow for fibers as prebiotics to be used to
make predicted shifts in the microbiota for improved health. In our
laboratory, we do collaborative work in using bacterial isolates and
model competitive systems to gain knowledge of how bacteria utilize
fibers and the alignment of carbohydrate structures with strains to
favor or disfavor their growth. Our research shows a high specificity
of gut bacteria fiber chemical and physical structures to bacterial
needs and growth patterns. In experiments using plant cell wall
arabinoxylan as model carbohydrate polymers with high variability of
structures, xylan-degrading Bacteroides strains were shown to have
different competitive advantages to structures existing even within
the same polymer. An idea of “discrete structures” favoring bacteria
at the strain level was developed. On a more global level, using in
vitro human fecal fermentations and animal studies, we have shown
that dietary fibers can be identified, and even designed, that have
butyrogenic and propiogenic outcomes that may be desirable for
health. These and other findings will be put into the context of the
AGFD 20 Influence of prebiotic fibers on gut microbiome and
implications for mineral absorption and bone health Mervyn de
Souza2, Mervyn.DeSouza@tateandlyle.com, Lisa Spence2, Kavita
Karnik2, Kirstie Canene-Adams2, Connie M. Weaver1. (1) Nutrition
Science, Purdue Univ., West Lafayette, Indiana (2) Tate & Lyle,
Hoffman Estates, Illinois Dietary fibers derived from complex
carbohydrates form an important class of prebiotic products in the
functional food industry. Non digestible carbohydrates resist
digestion and absorption in the human small intestine with complete
or partial fermentation in the large intestine. We know that complex
interactions between the diet, gut microbiome, and host contribute to
functional benefits to the host. New technologies are available to
assess mechanisms that may explain these functional benefits to the
host. One emerging functional benefit from changes in the gut
microbiome is increased calcium absorption, increased bone calcium
retention, and improved indices of bone health. Prebiotic fibers
enhance microbial fermentation in the gut, providing an ecological
advantage to specific nonpathogenic bacteria that have the ability to
modify an individual’s metabolic potential. Fermentation of fibers
also leads to increased production of short-chain fatty acids. These
changes have been positively correlated with increased calcium
absorption in humans and increased bone density and strength in
animal models. Dietary fibers may offer an additional means to
enhance calcium absorption with the possibility of stimulating the gut adsorption and desorption was shown to be dependent not only on
microbiome to ultimately influence bone health.
temperature and ethanol concentration but also on the components of
the CWM. This suggest that anthocyanin solubility in the fermenting
AGFD 21 Tannin reacts with SO2 during aging, yielding newly
must and binding affinity of the CWM are driving forces of the
discovered flavan-3-ol sulfonates in wine Andrew L. Waterhouse2, anthocyanin extraction mechanism.
alwaterhouse@ucdavis.edu, Lingjun Ma2, Bennett Addison1, Aude
A. Watrelot2. (1) Nuclear Magnetic Resonance Facility, Univ. of
AGFD 23 High resolution mass spectrometry approaches to
California, Davis (2) Viticulture and Enology, Univ. of California,
characterize wine polyphenols Veronique Cheynier,
Davis Condensed tannins (proanthocyanidins) are a wine
veronique.cheynier@inra.fr. UMR1083 SPO, INRA, Montpellier
component that is extracted from grapes skins and seeds during wine Cedex, France Color and taste changes taking place during red wine
making. They trigger a tactile sensation of astringency that appears to ageing result from reactions of phenolic compounds and especially of
soften during aging. Under acid condition, the interflavan bond
flavan-3-ols (condensed tannins) and anthocyanins. A number of
between the proanthocyanindin subunits is labile, leading to bondreaction mechanisms and products have been unraveled in model
cleavage, releasing a carbocation that generally re-forms a similar
solution studies and confirmed to occur in wine. However, red wine
bond to another subunit. However, the electrophilic intermediate can polyphenol composition remains largely unknown and identified
be trapped by other nucleophiles, such as thiols, forming the basis of compounds represent only the emerged part of the “wine polyphenol
the “thiolysis” method for analyzing the components of
iceberg”. It is believed that the immersed part arises from complex
proanthocyanidins. Sulfur dioxide, widely used in winemaking, is
random cascades of reactions involving grape polyphenols. In the
also a nucleophile and could react in a similar manner. Here we
present work, we applied a non-targeted strategy based on high
report such products, flavan-3-ol sulfonates, in wine for the first time. resolution mass spectrometry and petroleomics-inspired
Two of the major sulfonates were isolated and identified using
interpretation of the data to explore this hypothesis. The reactions of
Nuclear Magnetic Resonance Spectroscopy as (epicatechin-(4β)(-)-epicatechin and/or malvidin-3-O-glucoside in the presence of
sulfonate and epigallocatechin-(4β)-sulfonate). Levels range between acetaldehyde, resulting from yeast metabolism and ethanol oxidation,
4-60 mg/L and 4-46 mg/L were observed respectively in wines, and
were selected for a proof of concept experiment. Using high
surprisingly, were higher than epicatechin or epigallocatechin in most resolution mass spectrometry, 160 mass signals were unambiguously
of the wines. Wines aged with higher levels of SO2 have higher
attributed to elemental CHO compositions below 3 mmu tolerance.
levels of the sulfonates, while tannin levels, tannin activity and mean Data interpretation using Van Krevelen diagrams and Kendrick mass
degree of polymerizaton were lower. Since these sulfonates would be defect filtering approach targeting the ethyl-epicatechin and/or ethylionic, they are likely to have very different sensory properties
malvidin-3-O-glucoside units showed series based on the original
compared to native tannins, and their formation may provide further
flavonoid building blocks and additional building blocks arising from
insight into the loss of astringency reported during wine aging.
their reactions. With all these structures, random cascade reactions of
flavonoids and acetaldehyde were demonstrated and could be
AGFD 22 Mechanism of anthocyanin extraction during red wine monitored in wine.
fermentation Anita Oberholster1, aoberholster@ucdavis.edu,
Cristina Medina Plaza2,1, Jordan Beaver2, Larry A. Lerno1, Ravi
AGFD 24 Cap on red wine macromolecules? Updates on how
Ponangi3, Tom Blair3, David E. Block2. (1) Dept. of Viticulture and winemaking interventions influence tannin and polysaccharide
Enology, Univ. of California, Davis (3) E&J Gallo Winery, Modesto, composition in Shiraz wines Keren Bindon1,
California The factor that most greatly influences the extraction of
keren.bindon@awri.com.au, Stella Kassara1, Chris Curtin2, Sijing
phenolics during wine fermentation has been shown to be the
Li1,3, Josh Hixson1, Bo Teng1, Kerry Wilkinson2, Paul Smith1. (1)
temperature at which the fermentation is performed. Previous
Research, AWRI, Adelaide, South Australia (2) 2. Dept. of Food Sci.
research has shown that fermentation temperatures approaching 30
and Tech., Oregon State Univ., Corvallis (3) Univ. Of Adelaide,
°C produce finished wines that are more highly colored and have
Adelaide, South Australia Tannin and polysaccharide are the most
greater concentrations of pigmented polymers. A second fermentation abundant macromolecules in red wines. Their relative concentration
factor that is also likely to have a significant effect is the production
and composition is important in defining wine texture, yet these two
of ethanol during fermentation. Based on these findings it is likely
classes of compounds are rarely studied in conjunction. A large
that the fundamental mechanisms and kinetics of phenolic extraction variability in the concentration and composition of macromolecules
during red wine fermentation will be greatly affected by both
can be observed simply due to differences in grape composition,
temperature and ethanol. The effects of temperature and ethanol
which possibly reflects the conditions of fermentation (i.e. sugar,
concentration on the kinetics of phenolic adsorption and desorption
nitrogen) but also differences in relative extractability and retention
interactions with five different types of cell wall materials (CWM)
in wine. From a survey of commercial Shiraz grape parcels fermented
were investigated. Independent variables include temperatures of
under the same conditions, and graded by a commercial quality panel,
15°C and 30°C, model wines with ethanol concentrations of 0% and we observed that higher levels of tannin and certain monosaccharide
15%, and anthocyanin concentrations of 1, 1.5 and 2 mg/mL. These
sugars associated with polysaccharides were correlated with
experiments were conducted in small, bench-top solutions that mimic improved quality. The composition of the grapes destined for better
a single berry fermentation environment. The desorption experiments wine quality grades had higher levels of both total and extractable
were carried out immediately after the completion of the adsorption
tannin. Given this intrinsic variability in grape composition, a key
experiments to minimize changes to the cell walls that may affect the question posed by our research team has been the extent to which
kinetics. Results indicate that more than 90% of the adsorption occurs winemaking techniques can influence the final wine tannin and
within the first 60 minutes of exposure to CWM, with desorption
polysaccharide composition. Within this, we have aimed to identify
occurring even faster. At 15°C different concentrations of
the to explore and define the ‘cap’ on wine macromolecules for
anthocyanins produced only small variations in the percentage of
grapes of defined composition. In recent years, using a standard
adsorption and desorption. At 30°C, higher anthocyanin
winemaking on discrete parcels of Shiraz grapes the following
concentration (2 mg/mL) showed significantly higher adsorption
interventions have been applied: yeast strain, maceration length, wine
rates compared to lower anthocyanin concentrations (1 and 1.5
additives, water addition and saigneé. In some of these instances,
mg/mL). In both temperature conditions, increasing ethanol
grapes of different ripeness were used. Of the winemaking
concentration resulted in lower adsorption rates. The extent of both
interventions studied, yeast strain was shown to be one of the most
important factors influencing wine tannin concentration, and to a
lesser extent that of polysaccharides. From this work, yeast strains
could be identified which produced a range in tannin concentration
we had observed for wine quality due to grape composition alone.
Follow-up work showed that extending maceration and enzyme
addition could further push the ‘cap’ on both tannin and
polysaccharide, overriding the effect exerted by yeast strain. These
results indicate that winemaking interventions might successfully be
used to override limitations in grape composition (ripe grapes). This
presentation will summarise these recent studies with a specific focus
on understanding the mechanisms by which these effects may occur,
and the implications for wine texture (astringency).
AGFD 25 Structural studies on three Vitis vinifera thaumatinlike proteins and their hazing potential in white wines Matteo
Marangon1, matteo.marangon@awri.com.au, Steven C. Van
Sluyter2, Elizabeth J. Waters3, R. I. Menz4. (1) Dept. of Agronomy,
Food, Natural Resources, Animals and Environment (DAFNAE),
Univ. of Padua, Legnaro, PD, Italy (2) Biological Sciences,,
Macquarie Univ., Sydney, New South Wales, Australia (3) Wine
Australia, Adelaide, South Australia (4) School of Biological
Sciences, Flinders Univ., Adelaide, South Australia White wines
generally contain a relatively low concentration of pathogenesisrelated (PR) proteins of grape (Vitis vinifera), namely, thaumatin-like
proteins (TLPs) and chitinases. These proteins play roles in the
defence mechanism of plants against pathogens, and can cause
protein haze in white wine unless removed prior to bottling. TLPs
are, after chitinases, the second most abundant proteins found in
wines. It has been demonstrated that different isoforms of TLPs have
different hazing potential and aggregation behaviour, but an
explanation on why this occurs is lacking. In this work we present the
elucidation of the molecular structures of three isoforms of grape
TLPs purified from Sauvignon blanc grape juice. The three TLPs
have very similar structures despite belonging to two different classes
(F2/4JRU is a thaumatin-like protein while I/4L5H and H2/4MBT are
VVTL1), and having different unfolding temperatures (56 vs. 62°C).
Interestingly, protein F2/4JRU was found to be heat unstable thus
forming haze, while this was not the case for I/4L5H. From the
comparison of the three structures we attributed these differences in
properties to the conformation of a single loop and the amino acid
composition of its flanking regions. The presence of a disulfide
bridge in this loop is probably the key for the unfolding/refolding
behaviour of this area, and the fact that white wines are typically
produced in reducing conditions and with SO2 added to prevent
faults due to oxidation is likely to exacerbate haze formation. The
availability of structural information on haze forming proteins could
inform research into alternative wine stabilisation solutions as the
development of target proteases for the degradation of haze-forming
proteins, resulting in an important change in the winemaking
stabilization practices.
AGFD 26 Soluble cell wall polysaccharides and their relationship
with wine mouthfeel and taste Hui Hui Chong1,
huihui.chong@ejgallo.com, Michael T. Cleary1, Nick Dokoozlian1,
Christopher Ford2, Geoffrey Fincher2. (1) E J Gallo Winery,
Modesto, California (2) School of Agriculture, The Univ. of
Adelaide, Glen Osmond, South Australia The chemical and sensory
profiles of Cabernet Sauvignon wines made from grapes at different
ripening stages vary greatly. The basic chemical and soluble cell wall
polysaccharide (SCWP) compositions of wines were analyzed in
parallel with the sensory evaluation of their mouthfeel and taste. The
differentiation of wine mouthfeel on the basis of polysaccharide
families was demonstrated. Nine types of grape- and yeast-derived
SCWP were identified by linkage analysis, and SCWPs from grapes,
especially neutral polysaccharides, were shown to have a significant
influence on wine sensory perceptions. SCWPs can influence wine
sensory perceptions directly through their chemical properties and
indirectly as a result of their interactions with other classes of
compounds in wines. This knowledge enables the production of a
Cabernet Sauvignon wine with consumer-preferred mouthfeel effects
from naturally occurring compounds in grapes using viticulture
practices and winemaking techniques.
AGFD 27 Integrated approach to managing alcohol levels in wine
while maintaining quality and style Renata Ristic2,4,
renata.ristic@adelaide.edu.au, Olaf Schelezki2,4, Ana Hranilovic2,4,
Sijing Li2,4, Duc-Truc Pham2,4, David Wollan2,4, Keren Bindon1,
Paul Boss5, Vanessa Stockdale6,2, David W. Jeffery2,3, Vladimir
Jiranek2,3, Kerry Wilkinson2,4. (1) Research, AWRI, Adelaide,
South Australia (2) The Australian Research Council Training Centre
for Innovative Wine Production, Urrbrae, South Australia (3) Dept of
Wine and Food Sci., The Univ. of Adelaide, Urrbrae, South Australia
(4) Dept. of Wine and Food Sci., The Univ. of Adelaide, Urrbrae,
South Australia (5) CSIRO Agriculture and Food, Urrbrae, South
Australia (6) Treasury Wine Estates, Nuriootpa, South Australia
Warmer environmental conditions and/or prolonged ripening times
due to winery congestion have contributed over the years to the
production of wines with ever increasing alcohol contents. These
wines can exhibit diminished varietal aroma and flavour characters,
together with notable ‘hotness’ and ‘overripe fruit’ notes, which are
considered detrimental to wine quality. Concurrently, there is
increased consumer demand for lower alcohol wine styles, and
therefore, interest from industry in strategies that achieve lower wine
alcohol levels, without compromising quality. Existing technologies
enable the partial dealcoholisation of wine, but perceived drawbacks
associated with quality and processing costs necessitate further
investigation into alternative and innovative techniques, which are
both economically feasible and environmentally sustainable.
Research undertaken within the Australian Research Council
Training Centre for Innovative Wine Production (ARC TC-IWP)
focuses on management of wine alcohol levels through an integrated
whole-of-production-chain approach, i.e. from the vineyard to the
winery and then post-vinification, via a series of complementary
studies. The composition and aroma/flavour profiles of wines from
trials involving (i) sequential harvest and water blending regimes, (ii)
the use of Saccharomyces and non-Saccharomyces yeast strains, (iii)
the addition of commercial wine additives (i.e. maceration enzymes,
mannoproteins and tannins), and (iv) reverse osmosis/evaporative
perstraction treatment, were studied. The potential for each of these
approaches, applied either individually or in combination, to achieve
lower alcohol levels in wine will be presented.
AGFD 28 Determination of seven certified color additives in food
products marketed in the US Enio Miranda-Bermudez, enio.mirandabermudez@fda.hhs.gov, Bhakti Petigara Harp. Center for Food
Safety and Applied Nutrition - Office of Cosmetics and Colors, Food
and Drug Administration, College Park, Maryland, US This study
describes a method for determining FD&C Blue No. 1, FD&C Blue
No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40,
FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products
marketed in the US. These seven color additives are water-soluble
dyes that are required to be batch certified by the FDA (FDA) before
they may be used in foods and other FDA-regulated products. In this
method, the color additives are extracted from a product using one of
two procedures developed for various product types, isolated from
the noncolored components, and analyzed by high-performance
liquid chromatography with photodiode array detection. The method
was validated by determining linearity, range, precision, recovery
from various matrices, limit of detection, limit of quantitation, and
relative standard deviation for each color additive. A survey of 44
food products, including beverages, frozen treats, powder mixes,
gelatin products, candies, icings, jellies, spices, dressings, sauces,
baked goods, and dairy products, found total color additives ranging
from 1.9 to 1221 mg/kg. FDA used the method to conduct a rigorous,
comprehensive dietary exposure assessment of certified color
additives in products.
earth’s crust and is widely distributed throughout the environment in
the air, water and land. It is highly toxic in its inorganic form.
Contaminated water used for drinking, food preparation and
irrigation of food crops pose the greatest threat to public health from
arsenic exposure. Arsenic is known food contaminant, especially in
AGFD 29 Development of a specification method to determine
products derived from certain types of plants or marine products. In
unreacted raw materials, products of side reactions, and subsidiary
many food products, the limits allowed for arsenic are developed
colors in color additives using high-performance liquid
based on total arsenic in the product, which may not really reflect the
chromatography Chiye Tatebe, c-sasaki@nihs.go.jp, Hiroki Kubota, inherent hazard of the material since it includes organic arsenic,
Atsuko Tada, Kyoko Sato. Division of Food Additives, National Inst. which has a very different toxicological profile. Because of recent
of Health and Sciences, Tokyo, Setagaya-ku, Japan In Japan, twelve concerns raised over arsenic contamination in fish-based and ricecolor additives, namely, Amaranth (R2), Erythrosine (R3), Allura
based ingredients, it is necessary to develop and validate a method
Red AC (R40), Ponceau 4R (R102), Phloxine (R104), Rose Bengal
that will allow for quantitative testing of inorganic versus total
(R105), Acid Red (R106), Tartrazine (Y4), Sunset Yellow FCF (Y5), arsenic in various food matrices. To support the development of
Fast Green FCF (G3), Brilliant Blue FCF (B1), and Indigo Carmine
standard methods of analysis, USP performed a study for arsenic
(B2) are permitted for use in food and regulated by the Food
speciation utilizing HPLC hyphenated with ICP/MS for
Sanitation Act. Identification tests, purity tests, and assays are
determination of inorganic arsenic total arsenic in rice- and marinedefined to confirm their quality and safety in the Japan’s
based food matrices such as rice starch, phytic acid, menhaden oil,
Specifications and Standards for Food Additives (JSSFA). In the 9th and krill oil. Sample preparation for arsenic (total) was carried out
JSSFA, the maximum limits for impurities (unreacted raw materials
using microwave-assisted sample digestion technique and the sample
and products of side reactions) and subsidiary colors in these color
preparation for inorganic arsenic was carried out using extraction
additives will be defined to promote international harmonization.
technique. This presentation will focus on the development of these
Therefore, we developed methods of determining impurities and
speciated methods of analysis as well as ongoing work to
subsidiary colors in the color additives using high-performance liquid understanding appropriate levels of elemental impurities in food
chromatography (HPLC). A gradient of two mobile phases
ingredients.
(ammonium acetate solution and acetonitrile aqueous solution), a
wavelength of 254 nm to detect impurities, and a visible wavelength AGFD 32 Novel method for the simultaneous determination of 14
to detect subsidiary colors were used. Standard curves were used to
sweeteners of regulatory interest using UHPLC-MS/MS Romina
determine impurities; the area% ((total peak area − main color peak
Shah, romina.shah@fda.hhs.gov. Analytical Chemistry, FDA,
area)/total peak area × color content) was used to determine
College Park, Maryland Non-nutritive or low calorie sweeteners are
subsidiary colors. In the impurity recovery test from R3, G3, B1, and commonly used world wide in the food industry, often in
B2, the developed method exhibited satisfactory recoveries. The
combination in order to limit undesirable tastes. The list of allowable
amounts of impurities and/or subsidiary colors were less than their
sweeteners varies among nations worldwide and it is important for
maximum limits as determined from the impurity and subsidiary
the FDA to monitor these highly consumed products, especially
color survey for R2, R3, R102, Y4, G3, B1, and B2 commercial
imports, to ensure that they are in compliance with US regulations.
products. Therefore, it can be noted that the HPLC method is reliable Current analytical methods for confirmation and quantifying
and can be implemented for routine analysis of these color additives. sweeteners are outdated and do not provide confirmation of analyte
The maximum limits for impurities and subsidiary colors in R104,
identity, required for robust regulatory actions. There is a need for an
R105, and R106 will be defined as 6%, 4.5%, and 10%, respectively, LC-MS/MS method for the simultaneous determination and
in the 9th JSSFA based on the survey of their commercial products.
confirmation of 14 sweeteners in highly consumed foods such as diet
beverages, candies and yogurts. A novel method has been developed
AGFD 30 Determination of color adulteration of green table
for the determination of aspartame, acesulfame K, cyclamate,
olives by copper salts Bhakti Petigara Harp,
alitame, neotame, dulcin, sucralose, saccharin, neohesperidine
Bhakti.Petigara@fda.hhs.gov, Pierluigi Delmonte, Patrick Gray,
dihydrochalcone, rebaudioside A, stevioside, xylitol, maltitol and
Peter F. Scholl, Todor Todorov. Center for Food and Applied
erythritol. A reversed-phase UPLC column has enabled the
Nutrition, FDA, College Park, Maryland Green table olives are an
separation of target analytes using a gradient within 30 minutes, and
increasingly popular food in the U.S. market. Their unique color, a
electrospray ionization MS/MS in negative mode. Deuterium labeled
key feature of this product, changes as a result of industrial
saccharin, cyclamate and C13 labeled sorbitol are used as internal
transformation, storage, or aging. During processing and subsequent standards. The MS parameters have been optimized for all 14
storage, chlorophylls, which are the primary pigments of green table sweetener compounds. The method has been developed using an
olives, lose magnesium and turn into pheophytin a. This process
Agilent 1290 UPLC interfaced with an AB Sciex 4000 Mass
results in the fading of the natural green color to brown or yellow.
Spectrometer. The method has been applied to the analyses of drinks
We have investigated the addition of copper salts to green table
by dilution and filtration prior to UPLC-MS/MS analysis. The sample
olives. We confirmed that in the presence of ionic copper, pheophytin preparation and cleanup of yogurt samples discussed. This SPE
a and other chlorophyll degradation products transform to highly
procedure uses a C18 end-capped cartridge for sample cleanup. The
stable, bright green copper-chlorophyll complexes. We used UHPLC linear range for the 14 target compounds spans 0.5 - 2.0 ng/mL.
combined with an Orbitrap mass spectrometer to identify the copper
Spike and recovery studies were conducted in both carbonated and
chlorophyll complexes. We used ICP-MS combined with postnon-carbonated beverages. The drinks were spiked at the maximum
column online isotope dilution to quantify elemental copper in the
usable concentrations governed by the European Union (EU). In the
absence of pure calibration standards. Because copper salts are noncase of the sugar alcohols that have quantum satis (harmless therefore
permitted color additives in green table olives, FDA considers the
no specific allowable limit) in the EU, the spiking concentration
copper salts to be potential adulterants.
chosen was 20 ppm. This method is specific, reproducible (%RSD
values range from 5-15) and sensitive. It is a tool for detecting
AGFD 31 Arsenic speciation method development for various
adulterated or misbranded foods for both domestic and imported
food matrices Kristie Laurvick, KXB@usp.org. Foods, USP,
products. The development of modern and reliable methods for the
Rockville, Maryland, US Arsenic is a natural component of the
quantitative determination of non-nutritive sweeteners in foods will
allow the FDA to more efficiently monitor the food supply and make
regulatory and compliance decisions.
AGFD 33 Method development and validation for the
composition of galactooligosaccharides Liwen Chen,
liwenuga@hotmail.com, Linda Liu, Kristie Laurvick, Watson Wang.
U.S. Pharmacopeial Convention, Rockville, Maryland, US
Galactooligosaccharides (GOS) are popular food ingredients with
purported health benefits. It is used in infant formula and often
considered a “prebiotic” ingredient. There is a need to develop a
convenient and accurate method to analyze the composition (i.e.
assay and organic impurities) of GOS to support a public standard of
purity and quality for the ingredient as it is used in food products.
Hence, we developed a convenient two column-method capable of
separately analyzing the content of galactose, glucose, lactose, and
GOS-3 to GOS77. The method subsequently underwent single
laboratory validation and will be used to create a draft standard for
GOS for publication in the Food Chemicals Codex.
AGFD 34 Development and validation of an LC-MS/MS method
for the determination of sulfite in food and beverages Katherine
Carlos, katherine.carlos@fda.hhs.gov, Lowri Dejager. US FDA,
College Park, Maryland Sulfites are food additives used in a wide
range of food and beverage products to prevent browning or
oxidation. While their consumption has no side effects for the
majority of the population, a small subset has been shown to have an
allergic-like response. For this reason, the US Food and Drug
Administration (US FDA) requires that sulfites be labeled as an
ingredient on all products that contain greater than 10 mg/kg (ppm)
SO2. The current regulatory method, AOAC #990.28 Optimized
Monier-Williams (OMW), is successful in quantifying sulfites in
most matrices but is time consuming and has a method detection limit
at the regulatory labeling threshold. Recently, an LC-MS/MS method
was developed that was applicable for a wide range of sulfite
containing matrices ranging from dried fruits and vegetables to
frozen seafood. This method converts free and reversibly bound
sulfite to the formaldehyde adduct, hydroxymethylsulfonate, which
can then be separated from matrix constituents using a HILIC
analytical column and then detected with tandem mass spectrometry.
In this study, a multi-laboratory validation was conducted with 11
laboratories in the US and Canada. Four matrices were spiked at
varying concentrations and three additional commercially sulfited
matrices were included. An abbreviated comparison study between
the LC-MS/MS and OMW was conducted for select samples.
Average recoveries for all matrices ranged from 86-114% with %
RSDr and % RSDR of 4.5-17.5 % and 8.6-22.5 %, respectively.
Proficiency samples were also tested in one laboratory by both
methods to further compare the two methods. Method detection limits
were determined in several matrices and all were found to be less
than 1 ppm SO2 which is a marked improvement to the OMW. This
LC-MS/MS method is a faster and more sensitive way of determining
sulfites in food and beverages. It shows promise for continuing to
improve the enforcement of sulfite labeling requirements protecting
those individuals who have sulfite sensitivity.
Sci.. The sensitivity of chromatography detectors varies for different
analytes because each analyte has unique physical properties.
Therefore, analytical standards corresponding to analyte are needed
to perform calibrations. However, analytical standards, particularly
for natural components, are not widely available. Recently, 1Hquantitative NMR (1H-qNMR) has become a powerful tool for
quantifying analytes without having to rely on identical standards;
however, the resolution of this technique is inferior to that of
chromatography. Therefore, it is difficult to employ it directly to
analyze natural food additives and processed foods. Our study has
focused on method to remove the disadvantages of chromatography
and 1H-qNMR. This has led to designing an off-line combination of
HPLC/PDA and 1H-qNMR for estimating chromatographic relative
molar sensitivity (RMS) of analytes with respect to a reference
standard. The RMSs are calculated as follows: (1) artificial mixtures
of the analyte and reference are analyzed using 1H-qNMR and
HPLC/PDA; (2) the response ratios of each analyte and its reference,
obtained by HPLC/PDA, are corrected using their molar ratios, as
obtained by 1H-qNMR; (3) Using HPLC/PDA, analyte contents can
be determined from the RMS values, peak area of analytes and
reference, and the amount of reference standard precisely added to
the sample solution. The accuracy of the calculated RMSs has been
verified, and the applicability of our proposed method to determine
the contents of components in natural food additives and processed
foods has been evaluated.
AGFD 36 In vitro fermentation to understand healthy and
stressed gut microbiome metabolism Steven Arcidiacono,
steven.m.arcidiacono.civ@mail.mil, Laurel Doherty, Ida PantojaFeliciano, Katherine Kensil, Kenneth Racicot, Jason W. Soares. US
Army NSRDEC, Natick, Massachusetts The abundant bacterial
consortia within the gut microbiome plays a critical role in
metabolism of dietary compounds that translate to beneficial
influences on the host. From a military perspective, the gut
microbiome serves as an ideal tool to not only enhance Soldier gut
and immune health, but also improve performance. Our work
employs in vitro fermentation as a means to elucidate the systematic
processes of colonic bacterial metabolism of dietary inputs under
both native and stressed conditions. This talk will focus on the use of
in vitro fermentation to investigate both the prebiotic potential of
cranberry A-type proanthocyanidins (PAC) within a healthy
microbiome, and utilization of a fermentable fiber as a function of
stress-induced dysbiosis on gut metabolism. Briefly, fermentation
vessels containing a nutrient-rich anaerobic media supplemented with
purified PAC were inoculated with fecal inocula derived from three
individuals and grown in parallel at 37oC under colonic domainspecific conditions using an automated bioreactor platform for
precise control over a multitude of parameters. After 5hrs, PAC
caused a 2.3-fold increase in total bacterial abundance under
transverse colon conditions while ascending and distal colon showed
1.7 and 1.3 fold increase respectively. After 10 hrs, further PAC
metabolism was not evident in ascending and distal; however, was
still evident under transverse conditions until stationary phase was
met. Bacterial population dynamics (16S rRNA sequencing),
metabolic byproduct analysis (GC-FID) and PAC metabolite
AGFD 35 Development of a HPLC/PDA method for quantitative discovery (LC/MS) is underway. These analyses will enable
analysis of food components without the need for analytical standards identification of specific bacteria and the upregulation of certain
Yuzo Nishizaki, ynishizak@nihs.go.jp, Naoki Sugimoto, Kyoko
SCFAs that collectively result in a beneficial health effect on the
Sato. Division of Food Additive, National Inst. of Health Sciences,
host. For stressed metabolism studies, fecal samples from volunteers
Setagaya-ku, Tokyo, Japan It is very important for food chemistry
exposed to an acute military-relevant stressor, a sudden change in
and the food industry to precisely determine the contents of food
diet for 21 consecutive days, were pooled (N=10) and inoculated in a
components because the results are associated with the quality and
medium supplemented with resistant starch (RS II), at multiple
safety of foods. Chromatography such as HPLC/photodiode array
dosages. Total growth, population and SCFA analysis for comparison
(HPLC/PDA) enables the separation and quantification of
to the pre-intervention microbiome state and to volunteers on a
components in complex mixtures such as natural food additives and
standard diet (N=10) will be discussed. An understanding of gut
processed foods. This technique is widely used in the field of Food
microbiota metabolism dynamics under both stressed and unstressed
conditions could direct future dietary supplementation strategies to
build resiliency against military-relevant stressors and offset negative
health and performance impacts of gut dysbiosis.
AGFD 37 Human gut microbiota modulation by prebiotics
Glenn Gibson, G.R.Gibson@reading.ac.uk. Univ. of Reading,
Reading, United Kingdom There is now evidence implicating the
gut microbiota in the onset and maintenance of many gastrointestinal
diseases, including inflammatory bowel disease (IBD), obesity and
irritable bowel syndrome (IBS). Importantly, this enteric population
is accessible to dietary (possibly therapeutic) intervention and this
represents a target for the prevention and treatment of gut mediated
disorders. Prebiotics are used to modulate the gut microbiota towards
an improved community structure. Examples of these include inulintype fructans and galactooligosaccharides (GOS). We have
researched and developed a new prebiotic GOS (B-GOS). This is a
synthetic lactose based oligosaccharide that, following ingestion,
passes unchanged to the colon, where it serves as an energy source
for saccharolytic colonic bacteria. B-GOS specifically increases
populations of beneficial colonic bifidobacteria. It therefore is a
recognised prebiotic. The following summarises current progress: (I)
The GOS is synthesised from enzymes in B. bifidum 41171, (II) BGOS has been tested in vitro and in humans for its prebiotic effect
(III) Human studies in IBS, elderly persons, traveller’s diarrhoea,
metabolic syndrome are completeThese studies will be presented and
the possible application of prebiotics to military personnel also
discussed.
AGFD 38 The effect of sleep on the host metabolome Fernando
Vargas1, fevargas@ucsd.edu, Christopher Depner2, Antonio G.
Peña3, Rob Knight3, Kenneth Wright2, Pieter C. Dorrestein4. (1)
Biological Sciences, Univ. of California, San Diego , La Jolla (2)
Dept. of Integrative Physiology, Univ. of Colorado Boulder, Boulder
(3) Dept. of Pediatrics, Univ. of California, San Diego, La Jolla,
California, US (4) Skaggs School of Pharmacy & Pharmaceutical
Sciences, Univ. of California, San Diego, La Jolla The gut
microbiota has been shown to influence physiology, health, behavior,
and stress; however, the particular microbes or microbial
communities associated with physiological and behavior host
response to stress remain largely unknown. Sleep and circadian
misalignment, common during military operations, have been
associated with microbiome dysbiosis, gastrointestinal distress,
altered host metabolome, and impaired cognitive function, making
them ideal conditions to study the MGB axis. A metabolomic
perspective of the gut microbiota’s role in the host stress response
and host-microbiota interactions is critical for the development of
effective strategies (e.g. probiotic and/or dietary interventions)
increase stress robustness during military operations. We investigated
the influence of sleep and circadian disruption on the host (human)
metabolome and microbiome.
AGFD 39 FitBiomics: Understanding elite microbiomes for
performance and recovery applications Jonathan Scheiman,
jscheiman@genetics.med.harvard.edu. Genetics, Harvard Medical
School , Boston, Massachusetts Our group (Church lab, Wyss Inst.
for Biologically Inspired Engineering at Harvard Univ.) is
sequencing the microbiome of elite athletes to identify and isolate
novel probiotic bacteria for applications in performance and
recovery. Over the past two years we have made a series of
discoveries to identify differences in the microbiome between elite
athletes and non-athletes, as well as bacteria that change before,
during, and after athletic events. With this wealth of genomic
information we have been able to discover several novel probiotic
candidates that potentially promote recovery and energy metabolism
within their elite athletic hosts. Currently these probiotic candidates
are being studied within the laboratory to better understand their
unique properties. Moving forward, we will continue to isolate and
characterize additional bacterial species that power the extreme
phenotypes we observe within our athletic cohorts, with a particular
focus being paid to the areas of endurance, strength, mental
toughness, and recovery. We'll ultimately be purifying these novel
probiotics and functionally validating for purposes of
commercializing as nutrtional ingredients that will benefit all
athletes, as well as the general population.
AGFD 40 withdrawn
AGFD 41 Inventor or entrepreneur...Did you know there was a
difference? Kathy M. Bazemore1,
kbazemore@cocoonresources.com, Russell A. Bazemore2. (1)
Volatile Analysis, Grant, Alabama (2) Volatile Analysis Corp, Grant,
Alabama Many people that have interest in science attend
undergraduate and graduate school, complete a dissertation, and then
move into an academic or industrial career path. As they progress in
their careers, the spark that brought them to scientific investigation
may lure them in a direction that transpires into inventions. So the
cycle is...a new idea, a new path, a new quest. nce the invention spark
has been lit, financial opportunities demonstrated, the thoughts start
surging. Why not work for myself and benefit from my own
inventions? The natural progression of this thought is "I'll start a
company." Entrepreneur: What does that really mean? This
presentation will discuss the difference between an entrepreneur and
an inventor using a real world example where it took both to build a
new start-up that is now ten years old. Key examples and points will
be discussed in going from concept to reality to an early stage
company.
AGFD 42 Gallery of rogues: How I found myself as a part of
craft distilling’s vanguard Matt Strickland, mstrickland@districtdistilling.com. District Distilling Company, Washington, DC With
names like Beam, Noe, Russel, and Samuels so prevalent throughout
the industry, it quickly becomes clear how steeped in tradition the art
of distilling fine spirits really is. It’s a difficult industry to break into
and an even harder one to make your unique voice heard amongst the
din of purists and traditionalists. Few people think or even dream of
becoming a distiller, but that’s exactly what happened as I found
myself shifting paths many years ago from marine biology to alcohol
production. How I got started in the distilling industry and how I
found myself working on some of the most experimental whiskeys to
grace the back-bars and store shelves in decades is a tale of trips,
fumbles, sweat, and ego-bruising humility.
AGFD 43 Grow your own - for fun and profit Joseph Sabol,
joe@sabolfarm.com. Joe Sabol Farm, Racine, Wisconsin During the
past 100 years, the Unites States has gone from an agrarian society to
one with less than 1% of the population working on a farm and a food
system dominated by industrial agriculture. Gone are victory gardens,
but community gardens are sprouting everywhere and accessible in
many urban environments. Managing a few acres, devoted to
production of crops or animals, is hard work, but rewarding. Like any
business operation, research and following a plan should be peppered
with trial and error. This presentation will cover land use and zoning,
inputs required for a viable farm, marketing, harvesting, and enjoying
the profits, tangible and intangible.
AGFD 44 Chickpea Inst.: Engaging stakeholders in the
agriculture and food industries June-wei Sum,
chickpeaInst.@gmail.com. The Chickpea Inst., Washington, DC
Support for entrepreneurs in the food and agriculture sectors comes in
different forms, one being stakeholder organizations or associations.
The Chickpea Inst. encourages dialogue and partnerships between
food producers, retailers, consumers, scientists, farmers,
policymakers, and more, around a specific crop. Chickpeas (Cicer
arietinum) are an increasingly important commercial cash crop in
North America, with increased acreage spurred by consumer demand
for healthy protein sources and snacks. The Chickpea Inst. supports
both farmers and food manufacturers with information and capacity
building needed to participate in a competitive marketplace. In
regions of the world where chickpeas are a traditional staple, the Inst.
focuses on issues affecting food security, to ensure that chickpeas
remain an accessible, affordable, and sustainable food source.
Established in 2016, the Chickpea Inst. will discuss good practices in
launching an initiative that deals with multiple stakeholders around a
set of common interests
AGFD 45 Spectroscopic and time-dependent density functional
theory investigation of the photophysical properties of zearalenone
and its analogs Michael Appell2, michael.appell@ars.usda.gov,
Wayne Bosma1. (1) Dept of Chemistry and Biochemistry, Bradley
Univ., Peoria, Illinois (2) USDA-ARS, Peoria, Illinois Structures of
the mycotoxin zearalenone and its analogs were investigated using
density functional theory methods to gain insight into the ground
state and excited state properties related to detection. Zearalenone is
an estrogenic mycotoxin that can occur in agricultural commodities,
and ultraviolet absorbance and fluorescence detection are popular
techniques to quantitate levels of contamination. Time dependent
density functional studies were carried out on excited state
geometries obtained by semi-empirical methods. Calculations
indicate that zearalenone (and its tautomeric form) in the anionic or
dianionic state possess lower band gap and excitation energies
compared to the neutral form. The calculated ultraviolet spectra agree
with the experimental spectra. These results suggest that
deprotonation of one or more of the phenolic hydroxyls influences
the fluorescence detection of zearalenone.
strategy for cancers. The main aim of this study was to investigate the
anticancer activity and mechanism of isoquercitrin (ISO) induced
metabolism disorder through activating AMPK signal pathways. In
this study, the exposure of T24 bladder cancer cells to ISO (20-80
µM) decreased cell viability, caused ROS overproduction and
Caspase-dependent apoptosis as well as metabolism dysfunction,
which were regulated by the AMPK signaling pathway. Metabolic
alterations identified by UHPLC-QTOF-MS were shown to evaluate
metabolic pathway variation, which elucidated that lipid synthesis,
protein synthesis and aerobic glycolysis were altered. The results of
western blotting assay indicated that ISO had a mainly effect on
metabolism disorder by AMPK activation-dependent in T24 bladder
cancer cells. Our findings provided the comprehensive evidence that
ISO influenced T24 bladder cancer cells metabolism and that this
process was mainly involved in AMPK-activation pathway. This
study could lead to an understanding of ISO suppressing cancer cells
growth via other relevant biological pathways and if the affected
cancer metabolism is a common mechanism by which nutritional
compounds suppress cancers.
AGFD 48 Study on the antioxidant, bacteriostatic and antitumor
acitivities of chili seed oil Yuxiao Wang1,2, 80590237@qq.com,
Bin Liu1,2, Xin Wen1,2, Mo Li1,2, KunLi Wang1,2, Yuanying
Ni1,2. (1) College of Food Sci. and Nutritional Engineering, China
Agriculture Univ., Beijing, China (2) National Engineering Research
Center for Fruit and Vegetable Processing, Beijing, China Chili
seeds, abandoned in the production of chili powder and chili paste,
contain a variety of substances that can lead to useful products. In
this paper, the chili seed oil’s antioxidant, bacteriostatic and
antitumor acitivities were analysized. 1) IC50 values of antioxidant
ability were 2.11 mg/mL in DPPH system and 1.58 mg/mL in βcarotene-linoleic acid oxidation experiment, which both showed that
chili seed oil possessed a desirably high activity of antioxidantion. 2)
AGFD 46 Evaluation of antioxidant and anticancer activities of
Chili seed oil showed better inhibitory effect on Bacillus subtilis and
Psidium guajava component kamepferol Jianyu Su1,2,
Shigella flexneri than other bacteria and fungus by evaluating the
jysu@scut.edu.cn, Han Hu1, Ping Wu1. (1) School of Food Sci. and
diameter for inhibitory zone, minimal inhibitory concentration (MIC)
Eng., South China Univ. of Tech., Guangdong, Guangzhou, China (2) and minimal bactericidal concentration (MBC). Scanning electron
Departement of Nutrition and Food Sci., Univ. of Maryland, College microscope (SEM) and transmission electron microscope (TEM)
Park Studies proved that the antioxidant and bladder cancer-fighting showed that membrane permeability of cells was changed and
properties of psidium guajava are associated with the kaempferol
destroyed after the treatment of chili seed oil, which caused the
intake. Therefore, the aim of this study was mainly to evaluate the
destruction or depletion of cytoplasm. 3) Crystal violet staining
antioxidant and anti-bladder cancer cells activities of kaempferol
(CVS) method showed a siginicifant inhibitory effect of chili seed oil
from psidium guajava, which were determined by the protective
on Hep G2 and MDA-MB-231 cells (P<0.05) in vitro. IC50 values of
effects of kaempferol against AAPH-induced oxidative damage in
inhibiting Hep G2 and MDA-MB-231 cells were 0.291 and 0.328
erythrocytes and its inhibitory effects on EJ bladder cancer cells
mg/mL, respectively. All these foundings indicate a good antioxidant,
respectively. Our results demonstrated that kaempferol exerted
bacteriostatic and antitumor acitivities of chilli seed oil, which could
remarkable anti-hemolytic activity, reduced the accumulation of
be developed or added to functional foods.
MDA and ROS, and increased the antioxidant enzymes activity (SOD
and GPx) of human erythrocytes to prevent erythrocytes from
AGFD 49 Measuring the value of prebiotic fibers on gut health
oxidative damage. Additionally, kaempferol showed significantly
via innovative gut model Susan E. Butler1,
antiproliferative activity on bladder cancer EJ cells with IC50 44.7
susan.butler@tateandlyle.com, Mervyn de Souza1, Andrew
µM. Further study displayed that kaempferol induced apoptosis on EJ Hoffman1, Lisa Spence1, Kavita Karnik1, Kirstie Canene-Adams1,
cells accompanied with S phase arrest through the p53 signal
Massimo Marzorati2. (1) Tate & Lyle, Hoffman Estates, Illinois (2)
pathway. In a word, this study provides the scientific validations of
ProDigest, Ghent, Belgium An overwhelming interest in the gut
psidium guajave to guide the public to develop a healthy eating habit microbiome has led to numerous studies showing possible links to
preventing oxidative injury and cancer incidence.
several positive and negative health states. A healthy gut microbiome
has the potential to improve immunity, cognitive function, mineral
AGFD 47 Isoquercitrin induced metabolism disorders in cancer
absorption, and general metabolism. Alternatively, an unhealthy gut
cells by activating the AMP-activated protein kinase pathway Jianyu microbiome could be a contributing factor for chronic inflammation,
Su1,2, jysu@scut.edu.cn, Ping Wu1, Runguang Zhang3. (1) School
obesity, allergies, autism, asthma, and cancer. This increased
of Food Sci. and Eng., South China Univ. of Tech., Guangdong,
awareness of the gut microbiome has stimulated an increased interest
Guangzhou, China (2) Departement of Nutrition and Food Sci., Univ. in prebiotic fibers and the role they can play in developing a healthy
of Maryland, College Park (3) College of Food Engineering and
gut microbiome. Dietary fibers, which are non-digestible
Nutritional Science, Shaanxi Normal Univ., Xi'an, Shanxi, China
carbohydrates, resist digestion and absorption in the human small
The demands for high-level energy-producing and macromolecules
intestine with complete or partial fermentation in the large intestine,
via metabolism alteration can be used as a promising therapeutic
acting as prebiotic products in the functional food industry. . Most
chronic colonic diseases originate in the distal colon, which is often
associated with toxic metabolites, such as ammonia, phenolic and
sulphur-containing compounds. Consequently, there is a great interest
in finding different prebiotics that exert biological activity throughout
the entire colon, especially the distal colon. PROMITOR® Soluble
Corn Fiber is a unique prebiotic fiber that supports the growth of
healthy gut microbiota through all three sections of the colon. Data
from a Simulator of the Human Intestinal Microbial Ecosystem
model (ProDigest’s SHIME®) will be presented. We believe that
PROMITOR® Soluble Corn Fiber has some unique advantages in
supporting a healthy gut microbiome.
process was tested for separation of protein polypeptides >4 AA units
[deemed undigested/unavailable for absorption] from those that are
digested [available for absorption], making it possible to estimate
digestibility. To validate adequate SE separation and establish bulk
fraction collections for the process, whole protein BSA [representing
undigested protein], mixed AAs [representing digested protein], and
di-tri- peptides [representing partially digested proteins] standards
were processed through SE columns [90 x 2.5cm]. Eluent fractions
were collected every 10 minutes and were measured by UV/Vis after
treatment with the Lowry reagent, or directly measured by UV or
HPLC Fluorescence [EX 340/EM 450nm] after pre-column
derivatization with OPA reagent. BSA tests confirmed undigested
AGFD 50 Modeling the human gut microbiome through in vitro
proteins fell within bulk ‘Fraction#1’ [0-215ml] and contained
fermentation Laurel Doherty, laurel.a.doherty.civ@mail.mil, Ida
minimal free AAs. Fluorescence data from AAs and di-tri- peptide
Pantoja-Feliciano, Steven Arcidiacono, Katherine Kensil, Kenneth
tests confirmed that digested and partially digested proteins fell
Racicot, Jason Soares U.S. Army NSRDEC, Natick, Massachusetts
within bulk ‘Fraction#2’ [215-470ml] and contained all of the
The gut microbiome is a key modulator of human health, metabolism, AAs/di-/tri-peptides except for tryptophan. Fraction collections are
and immune function. Extensive study on the role of the microbiome based on flow rates of columns and to minimize undigested from
has taken place since its significance was realized, with the majority
digested compound overlap. Since, tryptophan was retained on the
of efforts characterizing its relationship to healthy and disease states. 90cm column for 660 minutes [850ml] it was necessary to run a
Unique stressors experienced by the Warfighter, such as sudden
second sample on a separate 25cm column to collect tryptophan [170changes in diet and sporadic duration of fasted and fed states, have
350ml]. Size exclusion was shown to adequately separate large
largely been unexplored. Here, we present our efforts to utilize in
protein polypeptides from free AAs and small di-tri-peptides. Food
vitro fermentation as a modelling tool to simulate the gut microbial
samples that are processed with in-vitro digestion models plus SE
ecosystem and support Warfighter-centric gut research. In vitro
will more closely represent in-vivo protein digestibility.
fermentation affords greater flexibility and accessibility compared to
animal or human clinical trials and can be utilized to inform in vivo
AGFD 52 Inhibitory effect of adlay oil nanoemulsion on melanin
studies. Recent efforts to develop a continuous culture model of the
production in B16F10 melanoma cells and zebrafish Hu Yin
gut microbiome with separate bioreactors to represent each colonic
Ting1,2, a0955539556@gmail.com, Yu Wen Ting1,2. (1) National
domain will be presented. Use of an automated parallel bioreactor
Taiwan Univ., Taipei (2) Inst. of Food Sci. and Tech., National
platform enabled real-time monitoring and control of numerous
Taiwan Univ., Taipei The by-product from adlay endosperm
fermentation parameters including pH, anaerobicity, and fermentation processing, oil-rich adlay bran, is frequently extracted and consumed
volume. Inocula were prepared from fresh fecal donations of three
as dietary lipid supplements. In previous reports, the lipophilic
individuals within 2 hrs of collection by processing in reduced
fractions from supercritical fluid extracted adlay seeds has
phosphate buffer supplemented with glycerol and immediately
exceptional antioxidant activity and, at the same time, could suppress
storing at -20oC. Fermentation was performed utilizing 2% (w/v)
intracellular tyrosinase activity and decrease the amount of melanin
fecal inocula in nutrient-rich media at 37oC under controlled
in B16F10 cells. Since adlay seeds and adlay oil both are rich in
anaerobic atmosphere. Colonic domains were simulated separately
lipophilic components, it is expected that consumption of adlay oil
under batch conditions for 12-18 hours prior to being connected in
may have skin brightening effect through inhibiting the melanin
sequence. The model then operated under continuous culture
production. For this reason, we would like to further investigate the
conditions, with earlier bioreactors in the sequence acting as feed
inhibitory effect of adlay oil on melanin production using in vitro cell
reservoirs for later ones, for over five weeks. Aliquots were removed line model, B16F10 cells, and in vivo model using zebrafish
at discrete intervals to monitor phylogenetic population dynamics via embryos. Since adlay oil is insoluble in the aqueous environment, the
denaturing gradient gel electrophoresis and 16S rRNA sequencing.
extracted adlay oil is first encapsulating in an optimized
Comprehensive characterization of phylogenetic changes is currently nanoemulsion system for the convenience of later studies. In MTT
underway. During the final week of fermentation, a representative
assay, no significant cytotoxicity appeared in B16F10 melanoma
dietary input, purified cranberry proanthocyanidin, was introduced at cells was observed after 48-hour treatments of adlay oil
multiple time-points to simulate intake during meals. Use of in vitro
nanoemulsion at concentration up to 20,000 ppm. In the melanin
fermentation to model the human gut microbiome will enable broader contents and tyrosinase activity in B16F10 cells, at 50 ppm level the
investigation of the effect of Warfighter-relevant stressors on gut
adlay oil nanoemulsion could reduce the cellular melanin production
health and may act as a precursor to human or animal studies. Insight by 27.28% and also effectively inhibit the tyrosinase activity. In in
gleaned from this model, alone or in concert with in vivo studies, can vivo zebrafish embryos model, the adlay oil nanoemulsion
inform nutritional strategies to restore and maintain Warfighter gut
significantly suppressed the melanin contents and tyrosinase activity
homeostasis.
while not causing toxicity effects on zebrafish, in which the hearbeating rate and mortality rate falls within the normal range. The
AGFD 51 Validation of size exclusion separation following inresults from this study indicated that adlay oil is a potential tyrosinase
vitro digestion to simulate absorption Karen R. Conca,
inhibitor and potent skin whitening agent as proven by our in vitro
concahead@comcast.net, Katherine Kensil. Combat Feeding
and in vivo screening systems. Moreover, emulsion system is an
Directorate, US Army Natick R D & E Center, Natick, Massachusetts effective means that allow mechanistically study and to deliver the
A size exclusion [SE] method to simulate absorption of amino acids
skin brightening functionality of adlay oil into the living system.
[AA] after in-vitro gastrointestinal [GI] digestion was validated.
Thus, this application is a good example of how bioactive oily extract
Quantifying essential AAs [EAA] available for absorption is
obtained through by-product revising can be re-cycled and used as
necessary to estimate digestibility which is an important factor in
dietary supplements whereas proper delivery system could optimized
calculating protein quality. Since protein quality can change during
its application.
high temperature storage, due to protein crosslinking, the Army is
interested in studying these effects on high protein rations. The SE
AGFD 53 Non-thermal plasma enhanced germination and higher
gamma-aminobutyric acid (GABA) concentration in brown rice PeiFen Chou1, r05641034@ntu.edu.tw, Szu Chuan Shen2, James Wu1,
Kuan Chen Cheng1, Yu Wen Ting1. (1) Inst. of Food Sci. and Tech.,
National Taiwan Univ., Taipei (2) Dept. of Human Development and
Family Studies, National Taiwan Normal Univ., Taipei Brown rice
contains abundant nutritive and bioactive components including
dietary fiber, gamma-aminobutyric acid (GABA, IUPAC name: 4aminobutanoic acid, C4H9NO2), octacosanol, and oryzanol. In spite
of its better nutritional content, brown rice is less accepted by
consumers than polished rice due to its hard texture and dark
appearance after cooking. Thus, various approaches are developed to
improve the texture of the cooked brown rice. Germination is one of
the strategies that has been investigated to produce the softer cooked
texture of grains and legumes. Moreover, many studied also showed
that germination could induce the formation of GABA, which is a
non-proteinogenic amino acid that has a high activity to inhibit
neurotransmitter in the brain and spinal cord of mammals. GABA
was also reported to regulate blood pressure and heart rate, alleviate
pain feeling and anxiety, inhibit cancer cell proliferation, and
improve memory and learning abilities in rats. In this study, we
investigated the use of non-thermal plasma to promote brown rice
germination that would increase the GABA content and makes it
most presentable for oral consumption. Non-thermal plasma at the
power of 20W, 30W, 40W was used. Characteristics including
germinating rate, GABA contents, cooking properties, and texture
were evaluated. To determine the germination rate, 100 kernels of
whole brown rice were placed on each Petri dish, soaked in distilled
water, and count after 12, 24, 48, and 72 h. GABA content was
measured by HPLC. Cooking property is determined after cooking
brown rice in boiling water. The cooking time was optimized by
collecting 10 kernels at different time intervals during cooking and
analyzed using texture analyzer. The results from this study indicated
that plasma treatment significantly elevated germination efficiency of
brown rice. Brown rice treated by 40 Watt plasma promote the
highest germination rate after 24 hour soaking in water. After nonthermal plasma treatment, GABA accumulation during germination
was significantly increased in brown rice. Furthermore, 40 Watt nonthermal plasma treatment decreases hardness and increases
adhesiveness measured by the texture analyzer, indicating a good
orally textural property of cooked brown rice. To sum up, nonthermal plasma was proven to be a novel and rapid technology that
could enhance the germination, GABA accumulation, and better
cooked texture of brown rice.
AGFD 54 Nano-delivery system for bioactive ingredients using
different methods: Structure and release behaviors Situ Wenbei,
842363390@qq.com. College of Food Sci., South China Agricultural
Univ., Guangzhou For the purpose of ensuring the bioavailability of
bioactive ingredients, a nano-delivery system with low toxicity was
developed using supercritical carbon dioxide (SC-CO2) and high
pressure homogenizaiton (HPH). Compared to thin-film hydration
(TFH), obtaining nano-scale liposomes is easier using SC-CO2 and
HPH. The characteristic of these liposomes was also demonstrated by
the analysis of particle size and morphology. An in vitro release study
showed that liposomes produced using SC-CO2 were resistant to low
pH in simulated gastric conditions. In a simulated intestinal
environment, enteric solubility of these liposomes was enhanced,
which are important properties for controlled releasing bioactive
ingredient. The result of liposomes produced using HPH also have
been reflected similar tendancy in in vitro releasing test. Furthermore,
SC-CO2-produced liposomes had a higher storage stability than those
produced using TFH. Analysis of the organic solvent residue in the
liposomes by gas chromatography–mass spectrometry (GC-MS)
indicated that SC-CO2-produced liposomes had lower toxicity than
those produced by TFH. A chemical free nano-delivery system using
SC-CO2 has been revealed for storage and controlled release of
bioactive ingredients.
AGFD 55 Evaluation of estrogenic activity of novel bisphenol-A
alternatives, four bisguaiacol-F compounds Ying Peng1,
pengying@udel.edu, Changqing Wu2, Kaleigh Reno3, Mingming
Guo2. (1) Animal and Food Sci., Univ. of Delaware, Secane,
Pennsylvania (2) Animal and Food Sci.s, Univ. of Delaware,
Newark (3) Chemical and Biomolecular Engineering, Univ. of
Delaware, Newark Bisphenol-A (BPA), largely used in
polycarbonate plastics and polystyrene resins, is considered to be an
endocrine disruptor due to its estrogenic activity. Recent extensive
kinds of literature have reported the evidence on the relationship
between BPA exposure and chronic human disease, including
diabetes, obesity, reproductive disorders, breast cancer, birth defects,
chronic respiratory and cardiovascular diseases. Therefore, a
sustainably sourced, and less toxic BPA alternative is desirable for
the manufacture of containers for edible products. Bisguaiacol-F
(BGF) is structurally similar to BPA, with two hydroxyphenyl
groups. BGF can be synthesized by reacting two derivatives of lignin
and is considered as a green alternative to BPA. In this study,
estrogenic activity (EA) of four isomers BGF were evaluated at six
concentrations (from 10-13 to 10-8 M) by cell proliferation assay.
Chemicals with EA activate the ERs and ER-dependent transcription
of estrogen-responsive genes, which leads to proliferate of breast
cancer cells (MCF-7 cells).The MTT assays revealed that BPA at
100pM, 1nM, and 10nM significantly promoted the in vitro
proliferation of MCF-7 cells after exposure for 96 h (p<0.05). The
EA of BPA is dose dependent. There is no EA effect of BGF6 and
BGF8 at the wide concentration range from 10-13 to 10-8 M, or of
BGF1 and BGF4 at 100pM and 1 pM when compared to the no
treatment group (p<0.05). Even BGF1 and BGF4 at 10 nM, 1 nM,
and 10 pM significantly increased the cell proliferation compared to
the no treatment group, the cell proliferation was still lower than that
determined at the same concentration of BPA (p<0.05). All the
results indicate that both BGF6 and BGF8 are the potential less toxic
and sustainable alternatives to BPA.
AGFD 56 Sample preparation and analysis of di- and tetrabrominated C18 triacylglycerides (TAG-Br2 and TAG-Br4) in
various rat tissues Kellie Woodling, woodlka@gmail.com, Goncalo
Gamboa da Costa. FDA/NCTR, Jefferson, Arkansas Brominated
vegetable oil (BVO) , a mixture of brominated triacylglycerides
derived from the bromination of vegetable oils is used in the
beverage industry as a density stabilizer for citrus oil emulsions by
raising the density of the emulsions and allowing them to remain
evenly distributed throughout the beverage. Current US Food and
Drug administration guidelines allow the use of this food additive at a
maximum concentration of 15 ppm in the beverages. Methods were
developed and validated for the sample preparation and analysis of
TAG-Br2 and TAG-Br4 in rat heart, liver, and inguinal fat using
UPLC/ESI/MS/MS . The analyses were performed using a Waters Iclass UPLC system coupled to a Waters Xevo TQ-S triple quadrupole
mass spectrometer equipped with an electrospray interface operating
in positive ion mode. Samples were eluted with a gradient of 25 mM
ammonium formate in 60:40 water:isopropanol and 25 mM
ammonium formate in 10:10:80 water:isopropanol:butanol using a
Phenomenex C18 Kinetex column. MRM transitions were optimized
for TAG-Br2, TAG-Br4 and the internal standard, hexabromotrierucin. The method was validated according to the FDA
Bioanalytical Guidelines for Industry. Rat tissues and fat were spiked
with unlabeled BVO at three concentration levels (50 mg tissue per
sample): 0.2, 10 and 200 ppm. These spiking levels corresponded to
TAG concentrations in the final sample of 1, 50 and 1000 ng/mL,
respectively. Both inter-day and intra-day accuracy and precision
were evaluated, as well as analyte recovery and matrix suppression.
AGFD 57 Metabolomic analysis of commercial cranberry
supplements John Turbitt1, jturbitt@umassd.edu, Catherine C.
Neto1, cneto@umassd.edu, Kim Colson2. (1) Chemistry and
Biochemistry, Univ. of Massachusetts Dartmouth, North Dartmouth
(2) Bruker BioSpin, Billerica, Massachusetts Potential health
benefits of cranberries (Vaccinium macrocarpon) such as urinary
tract health, antioxidant, and anti-inflammatory properties, can be
attributed to a wide variety of secondary metabolites, including
proanthocyanidins (PACs), organic acids, flavonoids and
triterpenoids. Commercial cranberry supplements provide an
alternative to juices, sauces and sweetened, dried fruit without added
sugar. As manufacturing processes for supplements differ
substantially, the content of potential health-promoting compounds
can be expected to vary widely. Nine commercial cranberry
supplements were extracted and analyzed for content of secondary
metabolites in comparison to a whole cranberry powder reference
standard material, using a combination of 1H qNMR with Bruker
Assure-RMS software, HPLC-DAD, and the DMAC assay for total
PAC content with procyanidin A2 as a standard. Principal component
analysis of the 1H NMR spectra showed overlap between several
supplements and whole cranberry powder along PC1 and PC2, but
other supplements varied widely from the fruit powder. Among the
supplements tested, four had a total PAC content in the range of 5 10 mg PAC/g dry weight, one contained 100 mg PAC/g dry weight
and the remainder showed no appreciable PACs. Organic acids and
flavonoids also varied significantly; several supplements contained
only minimal amounts of these metabolites. Two anti-inflammatory
constituents of cranberry peel, ursolic acid (8.0-16.3 mg/g) and
oleanolic acid (0.3-5.1 mg/g), were detected in the whole cranberry
reference standard and in four and six of the nine supplements,
respectively. Overall, the study results suggest significant variation in
phytochemical composition among cranberry supplements,
reinforcing the need for reliable industry standards.
AGFD 58 Mechanistic analysis of arylalkylamine Nacyltransferases in Tribolium castaneum: A possible target to control
crop destruction caused by the red flour beetle Brian O'Flynn,
oflynnb@mail.usf.edu, David J. Merkler. Chemistry, Univ. of South
Florida, Tampa The red flour beetle (T. castaneum) and its close
relative the confused flour beetle (T. confusum) are probably the
most common secondary pests of all plant commodities in the world.
This large-scale destruction stems not from their consuming of the
grain, but rather the knock-on effect of living in the grain storages.
This results in the inevitable substantial economic damage due to loss
of the market price of the product and decreased nutritional value.
Thus, the agricultural significance of T. castaneum is apparent. By
better understanding these organisms, we will identify novel targets
to counteract the startling levels of agricultural damage that they
cause.We propose a possible route to develop a novel type of
insecticide for T. castaneum based on the study of one class of
enzymes, the arylalkylamine N-acyltransferases (AANATs). These
enzymes catalyse the N-acylation of biogenic amines to form the Nacylarylalkylamines from the corresponding acyl-CoA. In T.
castaneum, AANATs are involved in melanism, as well as
sclerotisation of the cuticle by the N-acetylation of amines to provide
reactive quinones. In other insects, AANATs play a role in biogenic
amine inactivation by N-acylation. In addition, the Nacylalkylamines act as potent neurotransmitters and neuromodulators
through their binding to specific receptors. For example, the
AANAT-catalysed acylation of serotonin, and subsequent
methylation to form melatonin, is the rate limiting step in circadian
rhythm. T. castaneum has thrived off the stored cereal grains
produced, despite all efforts. A relative arsenal of allelochemicals
have been exploited to negate the damage caused by these beetles,
including inhibitors of serine and cysteine peptidase digestive
enzymes. These efforts have, at best, been only partially successful,
to date. Presented here is kinetic analysis and understanding of the
roles of AANATs in T. castaneum, allowing us to expand into
inhibitor studies and a pathway to insecticide design.
AGFD 59 Metabolomic analysis and variation in phytochemical
composition among North American cranberry cultivars Liang
Xue1, lxue1@umassd.edu, Andrew Milstead1, Kim Colson2,
Catherine C. Neto1, cneto@umassd.edu. (1) Chemistry and
Biochemistry, Univ. of Massachusetts Dartmouth, North Dartmouth
(2) Bruker BioSpin, Billerica, Massachusetts Cranberries,
Vaccinium macrocarpon, are cultivated across several regions of
North America. Reported bioactivities of cranberries include
antibacterial and antioxidant, with benefits for urinary tract,
cardiovascular and gut health. The content of secondary metabolites
in the fruit can vary due to factors such as climate, temperature,
humidity, cultivar, and disease-related stress; thus a better
understanding of how these factors impact composition is desired.
Cranberry fruit of multiple cultivars was collected from
Massachusetts and Oregon bogs during two growing seasons.
Quantitative 1H NMR (qNMR) methods using Assure-RMS software
(Bruker Biospin) were developed to quantify triterpenoids and
organic acids not easily detected by absorbance-based methods.
These include anti-inflammatory compounds ursolic and oleanolic
acid, as well as citric, malic, and quinic acids. Cultivar and seasonal
differences in these acids were observed. 1H NMR combined with
PCA provided non-targeted analysis of variation in fruit composition
among samples, revealing similarities and differences between some
cultivars, e.g. Demoranville and Mullica Queen, vs. Crimson Queen.
Cranberry flavonols including quercetin-3-galactoside were
determined by HPLC-DAD. Mullica Queen fruit was highest among
the cultivars collected in 2011, which averaged 3.4 ± 0.4 mg total
flavonols per g dry weight. As flavonols, anthocyanins and other
compounds in cranberries are antioxidants, a microplate DPPH assay
was developed to measure free-radical scavenging antioxidant
activity and look for correlations with fruit composition. The goal is
to establish relationships between the health-promoting properties
and phytochemical profile of cranberry.
AGFD 60 Comparison of dissipation ratio between metconazole
and myclobutanil in dropwort Seong-hyun Hong1,
sunghyun0326@naver.com, Jeong-In Hwang1, Sang-Hyeob Lee1,
Se-Yeon Kwak1, Min-Su Kang1, Ja-Gun Kang1, Jun-Sang Ryu1,
Kee-Seong Kyung2, Jang-Eok Kim1. (1) School of Applied
Biosciences, Kyungpook National Univ., Daegu, Korea (the Republic
of) (2) Environmental Sciences, Chungbuk National Univ.,
Cheongju, Korea (the Republic of) This study was to investigate the
time dependent residual changes of systemic pesticides metconazole
and myclobutanil in dropwort, and to compare the disspation rate and
ratio with the initial residue based on the physicochemical
characteristics of pesticides. Metconazole (20%, SC) and
myclobutanil (6%, WP) were diluted 3,000 times and 1,500 times,
respectively and sprayed 3 times at 7 days intervals on prior to
harvest day. Residual amounts of metconazole and myclobutanil
were analyzed by LC/UVD and GC/ECD, respectively. Recovery
rates for residual analysis spiked with 0.4 and 2.0 mg/kg were 80.194.3%, and less than 10% of coefficient variation. Residual amounts
of metconazole and myclobutanil were reduced from 2.15 to 0.87 and
from 1.96 to 0.38 mg/kg, respectively. First order dissipation rate
constants for metconazole was 0.008 and myclobutanil was 0.017.
During the experimental period, the dissipation ratio versus initial
residue amounts was found to be higher in myclobutanil (80.61%)
than in metconazole (59.53%). Generally, pesticides with high
solubility in water and low log P values are more likely to be lost due
to high mobility in water or soil after spraying. The solubility of
myclobutanil (132 mg/L at room temp.) was about 4 times higher
than that of metconazole (30.4 mg/L at room temp.) and the log P
value was 2.94 that is lower than metconazole (3.85). These results
are consistent with above results, which suggests that the
physicochemical properties of pesticides affect the residual
characteristic.
AGFD 64 Comparative metabolite profiling of Solanum
lycopersicum leaves exposed to herbivore damage and the
phytohormone jasmonic acid Macey Cohen1, Jason D. Smith2,
Amy E. Witter1, witter@dickinson.edu. (1) Chemistry, Dickinson
College, Carlisle, Pennsylvania (2) Biology, Dickinson College,
Carlisle, Pennsylvania Plants experience a variety of external
AGFD 61 Characterisation of bioactive grape and wine
environmental stressors such as drought, poor soil quality,
metabolites through a combined organic, analytical and
temperature fluctuations, increased carbon dioxide levels, and insect
computational approach Shi Min Tan2, stan500@aucklanduni.ac.nz, attack that can affect overall agricultural yield. In order to understand
David Barker3, Bruno Fedrizzi1. (1) The Univ. of Auckland, New
how plants respond biochemically, effort has been directed towards
Zealand (2) Chemical Sciences, Univ. of Auckland, New Zealand (3) studying signaling and response pathways to these insults. Defenses
School of Chemical Sciences, Univ. of Auckland, New Zealand
against caterpillars and other chewing herbivores are regulated by the
C13-norisoprenoids are carotenoid-derived aroma compounds
plant hormone jasmonic acid (JA), which can trigger changes in
responsible for the characteristic aroma and flavors of wine. The
levels of defensive proteins and secondary metabolites such as the
majority of C13-norisoprenoids present in grapes exist either as free
glycoalkaloids found in tomato (Solanum lycopersicum) leaves. JA
volatiles or as non-volatile glycoconjugates. These glycoconjugates
may therefore have a role to play in crop protection, but JA-induced
can undergo either acid or enzymatic hydrolysis during wine aging to metabolite changes can differ from those induced by herbivores
release odor-active volatiles or aglycones responsible for wine
because herbivores are known to induce and/or suppress specific
flavors. However, questions and challenges lie within understanding compound blends. The present study examines plant responses for
the complex transport mechanisms of glycoconjugates from
tomato plants exposed to external JA applications and to attack by
grapevine tissues to grape berries. This research aims to investigate
Spodoptera exigua (4th instar caterpillars) by measuring
C13-norisoprenoids glucosides and the corresponding chemical
glycoalkaloid metabolite profiles for treated and untreated plants.
pathways for their formation in grapes and as wine metabolites. A
Tomato leaves that had been damaged by S. exigua larvae showed a
combined approach involving the total synthesis of deuterated forms 57% decrease in α-tomatine levels compared to control plants. In
of the glucosides (Figure 1) resulted in isotopically labelled internal
contrast, tomato leaves exposed to JA showed a 467% increase in αstandards for mass-spectrometry (MS) quantification against
tomatine concentrations compared to controls. Although insect attack
extracted and purified version of these molecules from natural
led to tomatine reduction rather than induction, greater diversity was
sources. In addition, computational modelling by high-level quantum observed in metabolite spectra obtained from these plants. These data
chemical modelling will provide complementary structural, energetic highlight the specific responses of tomato to S. exigua and raise the
and dynamic details to support MS fragmentation mechanisms.
possibility that these herbivores are able to suppress one of the
metabolites induced by jasmonic acid.
AGFD 62 withdrawn
AGFD 65 Utilization of crop residue processing factor
AGFD 63 Assessing the stability of lutein in model food systems
compilations for human safety assessment residue data strategy
supplemented with spinach powder Katherine Kensil,
development Coleen K. Kingston, coleen.k.kingston@dupont.com.
katherine.r.kensil.civ@mail.mil, Karen R. Conca. Combat Feeding
DuPont Crop Protection, Newark, Delaware Value for leveraging
Directorate, US Army Natick R D & E Center, Natick, Massachusetts existing extensive information and expenditure of resources for
Supplementation of spinach powder into military rations is of interest provision and evaluation of residue data on crops is long held in the
to the Army because of lutein’s antioxidant activity in preventing
crop protection product industrial and regulatory arenas. Given this,
light damage to the retina and enhancing photo-stress recovery.
recent upgrades in crop residue processing factor compilations, made
However, retained efficacy after long-term storage [3 years at 80oF;
publicly available by multiple regulatory authorities, offer an avenue
military required shelf life] is unknown. The stability of lutein was
by which to further optimize the value of existing information for
assessed in three model systems, a macronutrient balanced bar [20g] purposes of human safety assessment under the test guidelines of the
and a bread roll [60g] at two pH levels [3.8 and 5.8] and an energy
Organization for Economic Cooperation and Development (OECD).
gel [60g] at pH 3.8. 400mg of spinach powder (containing 104ug of
Compiling authorities are the Netherlands National Inst. for Public
lutein) was incorporated into each sample. Accelerated storage
Health and the Environment (ChemKAP) and the German Federal
studies were conducted to assess stability @120oF for 4 weeks and
Inst. for Risk Assessment (BfR), who have incorporated publicly
100oF for 6 months. Extraction and analytical quantification of lutein available and/or quality-checked registrant global data sources. Two
was conducted to determine losses due to storage. Analytical
scenarios are presented to illustrate processing factor compilation
procedures were performed under yellow lights and an internal
analyses for forward movement of residue data strategy development:
standard (trans-β-apo-cartenal) was used. Two extraction methods
1) observed processing factors across commodities for a given
were developed. For bars and breads, lutein was extracted from
processing procedure type – selected fruit pomaces; 2) trends in
samples using methanol. A second extraction method which used a
physical-chemical properties for active ingredient analytes exhibiting
two-step solvent extraction with methanol then diethyl ether was
concentration of residues for a specific processing procedure –
developed for gels because the product contained ~6% canola oil.
sugarcane processing.
Lutein was quantified using HPLC with UV/Vis detection @450nm.
All 0 time samples were found to contain expected concentrations of AGFD 66 Further characterization of IBU calculators using
104 +/-10.4ug. No decreases in lutein were measured in the low pH
additional OG worts Nick O. Flynn, nflynn@wtamu.edu, James
bar after 4 weeks, and only 15% after 6 months. In comparison, the
Welbaum. Chemistry and Physics, West Texas A&M Univ., Canyon,
high pH bar lost >40% in both storage conditions. In bread rolls, a
Texas The use of various online calculators for brewing is common
decrease of 25% was seen in high pH, and 70% for low pH samples
practice when generating a beer recipe. One that is often used is the
after both storage studies. The low pH gel had a 42% loss at 4 weeks IBU (International Bitterness Units) calculator. This calculator is
and 85% reduction at 6 months. In future studies, a prototype bar will used to report the IBU value of a beer based on several parameters.
be developed specifically for incorporation of spinach powder guided Even though calculators differ by parameter inputs as well as
by sensory attributes and stability tests.
functionality, common information is original gravity (OG), pre/post
boil volume, alpha acid content of hops used, and boil time for each
specific hop addition. This study is a continuation of a previous study
that compared the predicted IBU of malt extract-based worts ranging
in OG from 1.001 to 1.095 to measured IBU using an organic
extraction method. The current study finished out the wort OG
analysis by testing additional OG values that were not previously
tested. Furthermore, we examined if carbohydrates were the factor
affecting these differences by generating worts using cane sugar as
the sole source of carbohydrates in the wort. Results from this study
determined that wort OG values less than 1.050 were not accurately
predicted using an IBU calculator. Additionally, worts generated with
cane sugar as the sole source of carbohydrate had significantly higher
measured IBU values compared to predicted values compared to
traditionally generated worts. These findings are important to brewers
for three reasons. The first reason is that the OG range of many
commonly produced beers are within the values 1.040 and 1.050. The
second important finding is that IBU values predicted strictly on the
basis of carbohydrate content may not be entirely accurate. The third
reason is that brewers may need to adjust wort recipes for desired
IBUs when the recipe calls for a large amount of straight
carbohydrate additions.
AGFD 67 Formation of savory flavors through reaction flavor
system in the enzymatic hydrolysate of soy sauce residue and
defatted soybean Yong-Jun Cha, yjcha@changwon.ac.kr, Wenfeng
Wang. Food and Nutrition, Changwon National Univ, Changwon,
Korea (the Republic of) Soy sauce residue (SSR) is a soy sauce byproduct produced in much quantity during the filtration processing of
soy sauce. SSR would be used as a good precursor to make flavoring
agents because of its high contents of nitrogen compounds (>20%). If
the optimal processing method is applied to SSR, it should be an
advantage to reduce cost down in developing of flavoring agents. The
objective of this study was to determine optimal reaction flavoring
(RF) condition for enzymatic hydrolysate of SSR and defatted
soybean and to compare flavor compounds produced in RF model.
The reactants were prepared by adding of 0.33% (w/v) glutamic acid
and 0.5% (w/v) fructose to total mixed volume of enzymatic
hydrolysate of SSR and defatted soybean (1:1 ratio, v/v). Optimal
reaction conditions were determined using response surface
methodology (RSM) combined with RF technology. Using three
variables (arginine, methionine and glycine), RSM consist of 19
experiences based on a five-level central composite design was
applied to evaluate quantitative descriptive analysis (QDA) of
sensory acceptance (odor) as a dependent variable. Volatile flavor
compounds were analyzed by solid phase microextraction/gas
chromatography/mass selective detector (SPME/GC/MSD). A model
equation obtained from RSM showed 0.92 of R-square for the odor
(savory). Predicted odor score, however, was 4.26 in the stationary
point. From the ridge analysis for accepting high score, the optimal
flavoring conditions were 0.68% (w/v) of arginine, 0.37% (w/v) of
methionine and 0.86%(w/v) of glycine into the reactant with RF (120
min at 93oC). Odor score obtained under optimal condition was 5.66,
which was higher than the predicted value. Dimethyl disulfide and
methional were predominant sulfur-containing compounds that newly
formed through RF and increased 97.3 times compared to the control
(P<0.05). The amount of aldehydes and ketones increased 2.3 times,
while acids significantly decreased 6.1 times through RF (P<0.05).
AGFD 68 Laboratory kitchen sink: Determining appropriate
internal standards for HS-SPME-GC-MS volatile profiling in plant
mapping populations using post hoc evaluations Elizabeth A.
Burzynski1, eab54@cornell.edu, Bruce I. Reisch2, Gavin L. Sacks1.
(1) Food Sci., Cornell Univ., Ithaca, NY (2) Plant Breeding &
Genetics, Cornell Univ., Ithaca, NY Both non-targeted and targeted
volatile profiling of plant samples, e.g. for phenotyping of plant
breeding populations, are often performed via headspace-solid-phase
microextraction (SPME) coupled to GC-MS. Although HS-SPME is
rapid and convenient, it is also well-known to suffer from matrix
effects, and best practices recommend the use of well-matched
(preferably isotopically labeled) standards. However, because of the
large number of volatile targets in profiling studies, researchers
commonly use a single surrogate standard, with the assumption that
relative matrix effects are sample independent, i.e. that the matrix
effect has no Sample × Compound interaction. We have recently
demonstrated that this assumption is incorrect; work on an
interspecific grape (Vitis sp.) mapping population showed that
relative HS-SPME-GC-MS responses of internal standards ranged
from 29% RSD to 343% RSD (relative standard deviation). Alternate
strategies which attempt to design ad hoc models to correct for matrix
effects are not appropriate for plant mapping populations in which the
critical matrix components are not well defined. We propose an
alternate strategy in which a cocktail of non-native internal standards
is spiked into a plant sample prior to HS-SPME-GC-MS analysis. A
post-hoc analysis is then performed for each Analyte × Internal
Standard combination across the population. The best internal
standard for each analyte is defined as the standard that results in the
smallest variance. This general approach can be used both to
determine the best internal standards as well as to detect the presence
of Sample × Compound interactions in HS-SPME matrix effects.
AGFD 69 Production of seasoning flavors in the hydrolysate of
soy sauce residue using reaction flavor technology Yong-Jun Cha,
yjcha@changwon.ac.kr, Wenfeng Wang. Food and Nutrition,
Changwon National Univ, Changwon, Korea (the Republic of) Soy
sauce residue (SSR) is a processing by-product of brewing soy sauce
which is a favorite condiment for a long time in Asia region. SSR
would be used as a good precursor to make flavoring products
because of its high contents of protein (>20%), peptides and amino
acids. However, in Korea, it has been discarded without suitable
application or has only been partially used as feeding source on
account of high salt content. The objective of this study was to
determine optimal reaction flavor condition (RFC) using response
surface methodology (RSM) and to compare flavor compounds
produced in the hydrolysate of SSR. Experimental base (EB) was
used the enzyme and acid hydrolysate of SSR (1:1 ratio, v/v) by
adding of 0.33% (w/v) glutamic acid and 0.5% (w/v) fructose to total
mixed volume. Using three independent variables (proline,
methionine and glycine), RSM consist of 19 experiences based on a
five-level central composite design was applied to evaluate
quantitative descriptive analysis (QDA) of sensory acceptance (odor
and taste) as dependent variables. Volatile flavor compounds were
analyzed by solid phase microextraction/gas chromatography/mass
selective detector (SPME/GC/MSD). A model equation obtained
from RSM showed 0.82 of R-square for the taste (sum of smoke and
nutty) and 0.76 for the odor (savory). Predicted odor score, however,
was 5.21 in the stationary point. From the ridge analysis for accepting
high score, the optimal flavoring conditions were 0.97% (w/v) of
proline, 0.41% (w/v) of methionine and 0.42%(w/v) of glycine into
EB for 120 min at 93oC, and obtained 5.61 of odor score. A total of
17 volatile compounds, including 11 sulfur containing compounds, 2
furans, 2 esters and 2 carbonyl compounds, were newly formed
through RFC. Dimethyl disulfide, dimethyl trisulfide and methional
were predominant sulfur-containing compounds formed through
RFT, while aromatic compounds decreased through RFT (P<0.05).
AGFD 70 Atmospheric cold plasma causing chemical and
physical changes on ginseng surface increasing yield of ginsenosides
extraction Ray Wang, r05641021@ntu.edu.tw, Yu Wen Ting. Inst.
of Food Sci. and Tech., National Taiwan Univ., Taipei Developing
non-thermal extraction method has become an emerging interest
among researchers since many of the plant-based bioactive
components are heat-sensitive. Cold plasma is regarded as a novel
non-thermal food processing technology that currently applied in
food to inactivate pathogenic and spoilage microorganisms on the
surface of meats, poultry, fruits, and vegetables. Cold plasma
contains energetic, reactive ionized gas that allows it to possess
strong surface etching and striping ability through inducing rapid
chemical reactions. Ginseng is a slow-growing perennial plant and
has been used as herbal medicine since 2000 years ago. Many studies
have reported that ginseng contains a wide variety of biologically
active constituents such as ginsenosides. In this work, a novel
extraction technology assisted by cold plasma is developed using
ginseng as modeling system, from which the efficiency of such
method to extract the bioactive components from the solid plant
matrix is evaluated. Fresh ginseng was sliced into pieces, each of
which is 2 mm, and then randomly divided into three experimental
groups. In the first group, fresh ginseng was simply dried using
conventional oven. The second group was processed by steaming and
drying following the traditional procedure that produced red ginseng
known to have better bioactivity. The third group is first treated by
cold plasma and then dried at conditions similar to the two previous
groups. Later, the surface of ginseng slices were studied using
scanning electron microscopy(SEM) and Fourier transform infrared
spectroscopy (FTIR). Later, all prepared slices were extracted with
70% ethanol for 24 hour in the shaking incubator at 70°C. The
extracts were then filtered and the bioactive components were
determined by HPLC. The results showed that the chemical
properties of ginseng surface were modified by plasma treatment and
the concentration of ginsenosides extracted were significantly higher
compared to untreated groups (white ginseng or red ginseng).
According to the result, cold plasma is definitely a good potential
technology to be developed into a novel non-thermal extraction
processing from plant-based materials. Therefore, this present work
would definitely lay the important fundamentals for the future
application of cold plasma technology in extraction related
processing.
(TSS) were compared with that to the chemicals soaking pretreated,
untreated and peeling-treated raisin dried at 70 degrees Celsius. The
result from this study indicated that cold plasma is an effective drying
pretreatment that can effectively decrease the drying time by more
than 50% while maintain great product quality. This work is by-far
the first to demonstrate the application of cold plasma technology in
food drying and could be used for future reference to further applied
to other fruits and vegetables which contain heat-sensitive factors or
functional ingredients.
AGFD 72 Protein-based food models developed to assess
formulations for losses in amino acids due to protein crosslinking
during storage Karen R. Conca, concahead@comcast.net, Katherine
Kensil. Combat Feeding Directorate, US Army Natick R D & E
Center, Natick, Massachusetts Protein-based food models with
varying levels of sugar and fat were tested for protein crosslinking
after accelerated storage [100oF for 0, 3, and 6 months; equivalent to
3 years at 80oF]. The Army is interested in studying storage effects
on protein quality in military rations. A chicken, pea and carrot
homogenized retorted food model was developed to represent a wide
variety of MRE meat entree rations. The nine formulations contained
~11.5% protein with 3 levels of fat [0, 5 & 15% added] and 3 levels
of sugar [0, 3.5 & 7% added] to vary the extent of the Maillard
reaction or protein crossing linking during storage. Two analytical
approaches were conducted, one which profiled amino acids by using
acid hydrolysis (AOAC 994.12) and alkaline hydrolysis (AOAC
988.15) methods, followed by derivatization with HPLC analysis and
the second measured percent nitrogen [N%] using the Dumas
combustion method. Data generated from these two analytical
methods were used to determine losses due to cross linking. Amino
acid profiles showed chemical losses of 5-13% in lysine [significant
in 5 formulations] and 6-9% in tryptophan [significant in 1
formulation] after 6 months storage. In comparison, total N%
remained nearly constant during storage and losses ranged from 00.53% [significant in 2 formulations] with minimal indication of
AGFD 71 Cold Plasma pretreatment modified the chemical
actual nutritional losses due to reduced essential amino acids [EAA].
properties of grape surface: Enhancing the drying rate and final raisin Trends for decreasing lysine were seen within variables which had
quality Chien-Chih Huang, r04628205@ntu.edu.tw, James Wu, Yu the highest level of sugar and lowest level of fat. Similarities in lysine
Wen Ting. Food Sci. and Tech., National Taiwan Univ., Taipei
losses were seen in those formulations where ratios of fat:sugar was
Raisins are dried grapes usually through sun drying, shade drying, or <1. Also no significant decreases were seen in the variables where
mechanical drying. Due to its good flavor and high nutritional value, ratios of fat:sugar were >2. A loss in EAAs is equivalent to a
raisin is a popular snack and is also used as part of many other food
reduction in complete protein which was generally not detected by
products. Since grape epidermis contain a waxy layer, the removal of N%. Future studies include processing samples through in-vitro
water from grapes is difficult, which makes the drying of grapes a
digestion to determine digestibility.
very slow and complicated process. To overcome this problem, most
of the grapes are pre-treated with soaking chemicals to crack or
AGFD 73 Increasing the solubility of meat and bone meal protein
dissolve the waxy layer before drying. However, the use of chemical for potential flocculant applications Ryan M. Marsico,
may result in the presence of unwated residual materials in the end
ryan.marsico@ars.usda.gov. Biobased and Other Animal Coproduct. Plasma, a neutral gas in an ionized state that consists of a
Products, USDA, Wyndmoor, Pennsylvania Meat and Bone Meal
large number of different species such as electrons, positive and
(MBM) is a proteinaceous material produced from rendering the fat
negative ions, free radicals, and gas atoms. These active particles
of animal tissue. MBM generally consists of the bones and offal of
have great energy that collide with the target, on which the surface is slaughtered livestock (approximately 50% protein) and is not
etched and stripped through rapid chemical reactions. Non-thermal
typically consumed by humans. While MBM has traditionally been
plasma, also called cold plasma, can channel energy to produce high- used for animal feed, new applications of MBM include utilizing its
energy particles that remains near the room temperature making it a
protein as a renewable biocompatible flocculating agent that could
good alternative to process heat-sensitive materials. Currently, cold
potentially replace environmentally harmful synthetic flocculants.
plasma is used as a novel food processing technology that uses highly Additionally, the functionality of MBM protein makes it an attractive
reactive gases to inactivate microorganisms in food and could be
flocculant option, but it is challenging to solubilize. Previous studies
extended to other area such as food drying. The objective of this
have been able to solubilize up to 55% of poultry MBM protein, but
study is to investigate the potential of reducing drying time through
only ~5-35% of other species. This study analyzed mixed species
changing the chemical properties of the waxy grape surface using
MBM protein solubilizing strategies that are often used to extract
cold plasma treatment. The change in the structural and chemical
proteins from animal products (e.g. meat and hair) such as oxidation,
properties of the grape surface is observed using scanning electron
reduction, hydrolysis, denaturation, and combinations of each. Our
microscopy(SEM) and Fourier transform infrared spectroscopy
preliminary tests found that reducing agents (e.g. sulfide) were the
(FTIR). The effect of cold plasma pretreatment on the drying rate and best strategy for solubilizing MBM protein. Oxidizing agents such as
other quality parameters like color, appearance, total soluble solids
sodium percarbonate were not as successful at solubilizing MBM
protein (<5%). The use of high pressure and temperature treatment
strategies to solubilize MBM protein were also explored.
Michigan State Univ., East Lansing For consumers, how food is
packaged does not rate as highly as whether there are chemicals in a
food, but packaging can influence the chemical constituents of a
AGFD 74 Mechanistic studies of protein tyrosine kinase
food. Migration of chemicals from packaging materials to a food may
activation by heavy metal ions Yousef Ahmadibeni,
involve deliberate additives of various types that are included to
bebinam9@gmail.com, Sujata Guha. Dept. of Chemistry, Tennessee provide specific benefits, or may involve inadvertent contaminants
State Univ., Nashville Cadmium (Cd), arsenic (As), cobalt (Co),
such as processing residues or components of recycled material
lead (Pb), and nickel (Ni) are toxic metals which are present in food
streams. Incorporation of nanoparticles into packaging materials may
supplies drive from plants and animals with elevated levels beyond
raise particular concerns. How one approaches evaluating the safety
those approved by the US Food and Drug Administration (FDA).
of those chemical additives affects the characterization of the risk.
These metals are known as carcinogens that are believed to play an
Determining whether the mere presence of a chemical is a risk or
important role in the development of certain cancers such as skin,
whether the benefits outweigh the risks is key to determining the
lung, and bladder tumors. These environmental toxicants can be
appropriate approach to the evaluation of safety for chemical
detrimental to plants and animals, affecting the quality of products,
additives or ingredients. Effectively communicating that risk and
such as vegetables, eggs, dairy products, meats and fish. The exact
helping the public understand the uncertainties is also key to their
molecular mechanisms of metals-induced toxicities are not well
acceptance of new products and packaging technologies. The Center
understood. The mechanism of interaction between toxic metals (e.g., for Research on Ingredient Safety (CRIS) at Michigan State Univ.
Cd, As, Co, Pb, Ni) and tyrosine kinases have been analyzed by
aims to help the public, regulatory agencies, and industry leaders
molecular modeling. These toxic metals bind directly to cellular
make informed decisions about chemical ingredients. CRIS is
signaling proteins such as tyrosine kinases through a metal-binding
working to make that aim a reality by promoting an open dialog with
site, thereby inducing conformational changes in those molecules,
the public, training scientists who understand ingredient safety, and
modulating their activities, and leading to toxic effects. These studies being a source of unbiased scientific research on the safety of
demonstrate that the side chain of the conserved cysteine residues in ingredients used in food and consumer products.
the CT lobe of Src kinases coordinate with toxic metals and lead to
conformational changes.
AGFD 77 Analysis of flame retardants: A survey of food contact
materials Rafael Paseiro Cerrato, Rafael.Cerrato@fda.hhs.gov, Luke
AGFD 75 Separation of iron from egg yolk by aqueous extraction K. Ackerman, Lowri Dejager, Timothy Begley. Analytical
of phosvitin or ethylenediaminetetraacetic acid (EDTA) treatment
Chemistry, US-FDA Center for Food Safety & Applied Nutrition,
Jiandong Ren, jr2@ualberta.ca, Jianping Wu. Univ. of Alberta,
Baltimore, Maryland Plastic materials are used for a large variety of
Edmonton, Canada Egg yolk is well known for excellent functional commercial products, including household devices, automobile part,
properties and great nutrition values. However, the high amount of
medical devices, and also for food contact materials. Plastic disposal
iron in egg yolk could induce oxidation and unpleasant flavour to
has become an important environmental concern since, in general,
processed food products during storage. It remains a challenge to
plastics are not biodegradable and may remain unaltered for several
reduce the oxidation since iron is strongly bound to phosvitin, the
years. One alternative to avoid plastic waste is the recycling process
highly phosphorylated protein in yolk, and therefore difficult to be
which avoids the manufacture of new plastics as well as their
removed. In this tudy, two experiments using
disposal to the environment. Flame retardants are substances used to
Ethylenediaminetetraacetic acid (EDTA) treatment or phosvitin
decrease the flammability in several types of materials. These
extraction were proposed to separate iron from yolk and maintain the compounds are often used as additives in the manufacture of
functionality at the same time. Iron content was determined by
furniture, plastics, construction materials, etc. Several of these
atomic absorption spectrometry. Oil droplet size and flocculation
compounds are known to be persistent, bio-accumulated and/or have
index (FI) were determined by a Mastersizer to reflect the functional toxic effects in animals. Recently, some flame retardants have been
properties. EDTA is a strong chelating agent and legal food additive
found in food contact materials (FCMs). These compounds were
in many countries. The first experiment showed addition of 0.025 M most likely present in recycled plastic FCMs because of electronic
EDTA to egg yolk could separate 90.6% iron into a supernatant
waste (WEEE) contamination during the recycling process. In this
fraction with ~10% of dry mass of egg yolk. The pellet, which
study an analytical method for determination of flame retardants was
recovered ~90% of dry mass and 18.4% iron from egg yolk, showed developed. The method was validated in terms of LOD, LOQ,
comparable/better oil droplet size (0.7) and FI (9.4) with native egg
correlation coefficient as well as relative standard deviation. The
yolk (oil droplet size of 11.3, FI of 8.9, smaller droplet size is
method was applied for a survey in the US market for determination
favourable for emulsifying property). The protein/lipid contents of
of the incidence of flame retardants in FCM.
pellet were similar with native egg yolk. The second experiment was
aimed to separate iron by extracting phosvitin from egg yolk. The
AGFD 78 Effects of high pressure processing on chemical
phosvitin fraction recovered almost 100% of phosvitin with 84.5% of migration in PET Yoon S. Song1, yoon.song@fda.hhs.gov, John L.
iron from yolk. The other two fractions (plasma and pellet) after
Koontz1, Yue Zhou2, Karthik Pillai1, Jian Ding2. (1) FDA, Bedford
extraction each contained less than 10% of iron from egg yolk. The
Park, Illinois (2) Illinois Inst. o, Bedford Park High pressure
oil droplet size and FI of plasma were11.0 and 7.9, and pellet were
processing (HPP) continues its growth as an alternative method of
12.6 and 8.6, which were all comparable with those of native egg
food preservation for its added benefits of improved product quality.
yolk. Iron induced oxidation is always a problem for food products
The lack of comprehensive studies of additive migration from the
containing egg yolk. This study suggested that both EDTA treatment packaging material into food after treatment by HPP and the
and phosvitin extraction could efficiently separate iron from egg yolk ambivalent results of some migration experiments, however, has led
and maintain the functional properties. Both approaches have great
the FDA to initiate research on the migration properties of materials
potential to be applied in food processing with egg yolk.
after HPP to address the perceived gap in the scientific
knowledgebase. This study was performed to determine changes of
AGFD 76 Risk assessment of food additives and packaging
migration properties in PET during and after high pressure processing
Heather E. Dover1, doverhea@msu.edu, Michael P. Holsapple1,
through a systematic approach. PET pellets were loaded with four
Susan E. Selke2. (1) Center for Research on Ingredient Safety,
surrogate compounds (methyl salicylate, phenylcyclohexane, methyl
Michigan State Univ., East Lansing (2) School of Packaging,
laurate, and benzophenone), followed by melt compounding and cast
extrusion into thin films. Ultrasonic extractions of sample films in
methylene chloride were analyzed by GC/MS to quantify initial
surrogate concentrations. The overlapping temperature profile at
121°C was developed to isolate the pressure effect of HPP at 700
MPa for 5 min from the equivalent thermal process at atmospheric
pressure (0.1 MPa). Headspace GC/MS was used to quantify percent
migration of surrogate compounds from loaded PET films into
Miglyol 812 during HPP and thermal processing (TP), and
subsequent storage at 40°C for 10 days. Results from the study
showed that HPP significantly decreased migration of the surrogates
from PET films into Miglyol when compared to TP. Total migrations
after HPP and TP were 0%-4% and 26%-44%, respectively. After the
extended storage, the overall migration of the surrogates into Miglyol
increased 3%-4%. The differences in migration rates of the selected
surrogates in Miglyol, however, were not significant among HPP
treated, TP treated, and/or untreated film samples. Migration data
acquired from this study confirmed that there are no significant safety
issues related to chemical migration concerning the use of HPP in
production of prepackaged foods.
minerals. Standard Reference Material (SRM) 1849a was purchased
from National Inst. of Standards & Tech. in USA. Infant Formulas
were obtained KRISS in Korea. The sample was prepared with
different cooking methods and then it was digested with 8 mL of
HNO3 and 2 mL of H2O2 using the microwave. This solution was
cooled and diluted with deionized water. Diluted solution was
injected into the inductively the coupled plasma optical emission
spectrometry (ICP-OES) and the inductively coupled plasma mass
spectrometer (ICP-MS) to determine minerals (Na, Ca, K, P, Ng, Fe,
Zn, Cu, Mn, Cr, Se, Mo, I and Cl). This method provided good
correlation (r>0.999), limit of detection (<0.10 mg/kg) and accuracy
(<7.76 %) within the test ranges. The mean of concentration values of
minerals were 1440.28±16.31, 5457.86±37.61, 6053.85±60.36,
3226.96±15.14, 554.81±4.65, 53.06±0.49, 39.52±0.34, 3.21±0.02,
0.72±0.02, 0.07±0.00, 0.12±0.01, 0.12±0.04, 1.41±0.04, and
3667.84±146.42 mg/kg for Na, Ca, K, P, Ng, Fe, Zn, Cu, Mn, Cr, Se,
Mo, I and Cl, respectively.
AGFD 81 LC-MS analysis of antioxidant polymer additives
exposed to low dose gamma irradiation Mary D. Celiz,
AGFD 79 Fatty acids contents and expanded uncertainty of
dawnceliz@yahoo.com, Kim M. Morehouse, Lowri Dejager,
infant formulas by gas chromatography Dongwon Seo1,
Timothy Begley. FDA, College Park, Maryland Radiation treatment
dwseo@kfri.re.kr, Jinbong Hwang1, Seunghee Kim1, Byung-Joo
of various food and food contact materials are approved in the US to
Kim2, Joonhee Lee2. (1) Food Analysis Center, Korea Food
increase food shelf life and improve food safety. Irradiation doses for
Research Inst., Seongnam, Korea (the Republic of) (2) Division of
most of food and food packaging are limited to doses less than 10
metrology for quality of life, Korea Research Inst. of Standards and
kGy, with few exceptions such as spices which can be treated at
Science, Daejeon, Korea (the Republic of) Fatty acids are essential
doses less than 30 kGy. With increasing demand of prepackaged food
components of infant nutrition. The arachadonic acid (AA) and
and food safety, there is a possibility of increased use of irradiation
decosahexanoic acid (DHA) are currently attracting a considerable
technology. During irradiation, radiolysis products may form from
amount of attention due to their pivotal role in development. DHA
the polymer additives found in food contact materials. Most
and AA were important constituents of neuronal membranes and
irradiation studies on polymer additives involve radiation doses
blood vessels in the brain. Fatty acid methyl esters were prepared
higher than 10 kGy. The focus of this study is to investigate the
with sodium methylate and methanolic boron trifluoride and
changes in the concentration of the polymer additives, specifically
extracted into isooctane following the method modified by AOAC
antioxidants, and determine the major radiolysis products from the
991.39. Quantitative analysis of the fatty acids was conducted by GC antioxidants when polyethylene resin material is exposed to gamma
equipped with a 30 m x 0.25mm i.d. HP-FFAP fused silica capillary
irradiation doses of 0.5 - 20 kGy. The antioxidants are extracted by
column and a FID. The uncertainty provided with the value was an
accelerated solvent extraction, and analyzed by LC-MS with
expanded uncertainty about the mean to cover the measurand with
atmospheric pressure chemical ionization. Chromatographic
approximately 95% confidence. The expanded uncertainty was
separation is achieved using C8 and C18 columns with methanol and
calculated as U=kuc, where uc represents the combined uncertainty,
water as mobile phases. Percent recoveries of the antioxidants and
consistent with ISO guide, and k was a coverage factor corresponding method detection limits were determined. A decrease in the amount
to approximately 95% confidence. This method provided good
of antioxidants is observed as the irradiation dose is increased. For
correlation (r<0.9995) and accuracy (<10.2 %) within the test ranges. Irganox 1076, a 39% decrease from 415 ppm is observed at 4 kGy.
Contents and expanded uncertainty of linoleic acid, arachidonic acid, The major radiolysis product is an oxidized form of Irganox 1076
alpha-linolenic acid, gamma-linolenic acid, oleic acid, DHA, EPA
corresponding to the loss of two hydrogens. Studying the formation
and stearic acid were 47346.91±3614.69 mg/kg (k=2), 597.88±18.49 of these radiolysis products will help in exposure based safety
mg/kg (k=2), 3787.98±162.11 mg/kg (k=2), 213.01±7.84 mg/kg
evaluation of food contact materials used with food irradiation at low
(k=2), 57054.94±3088.44 mg/kg (k=2), 637.72±45.38 mg/kg (k=2),
doses.
173.19±4.83 mg/kg (k=2) and 9949.12±291.59 mg/kg (k=2),
respectively.
AGFD 82 Acidity adjustments, tartrate formation, and oxidative
stability of wines treated with cation exchange resins V. Felipe
AGFD 80 Contents of macro- and micro-minerals in infant
Laurie1, flaurie@utalca.cl, Felipe Ponce1, Camila Adriazola2,
formulas by ICP-OES and ICP-MS Dongwon Seo1, Jinbong
Yaneris Mirabal-Gallardo1. (1) Agricultural Sciences, Universidad de
Hwang1, hwangjb@kfri.re.kr, Soyoung Kim1, Jisu Park1, Hyunjun
Talca, Chile (2) Universidad de Talca, Chile The use of cation
Lee1, Byung-Joo Kim2, Joonhee Lee2. (1) Food analysis center,
exchange resins (CER) in acid cycle produces a reduction of wine
Korea Food Research Inst., Seongnam, Korea (the Republic of) (2)
pH, by exchanging cations such as potassium (K+) for hydrogen ions
Division of metrology for quality of life, Korea Research Inst. of
(H+). During the process, the removal of K+ and calcium ions (Ca2+)
Standards and Science, Daejeon, Korea (the Republic of) Infant
may also result in a decreased formation of tartrate salts. Like so, the
formulas are a popular supplement or substitute for breast milk.
lower pH and partial removal of metal catalyzers (e.g. iron) could
Produced from cow milk on an industrial scale, the formulas are
improve the oxidative stability of wines, as measured by the loss of
divided into two basic types: products for newborns and for children free sulfur dioxide (SO2), and the absorbance of light at 420 nm.
older than 4 or 6 months. Minerals are indispensable in human
Therefore, the aims of these trials were: To optimize the exchange
nutrition, and their content in the body depends on their occurrence in process for pH reduction, by evaluating the efficacy of using different
soil, drinking water, and nutrition. For these reasons, it is important
volumes and concentrations of acid during the activation of the resins
to determine the quality and contents of food products for children,
(i.e. sulfuric acid, H2SO4); and evaluate the formation of tartrate
including formulas, in terms of the daily doses of macro- and micro- salts and oxidative stability of the treated wines. The study
encompassed a series of winery and laboratory scale trials in which
some of the following results were obtained: The amount and
concentration of H2SO4 solution, recommended by the vendor of the
technology was reduced by more than 50%, with similar efficacy
results. The CER treated wines showed a significantly lower pH,
lesser concentration of cations (e.g. K, Ca and Fe) and tartrate salts,
and a significant increase in titratable acidity and free SO2. The ion
exchange treatment also caused a positive effect on the oxidative
stability of the wines, in which a slower increase in the absorbance at
420 nn was observed. To further explain the later result, a separate
experiment in which the effect of metal catalizers, pH, and their
combination were evaluated againts wine oxidation.
AGFD 83 Preparation of amorphous starch using ultra high
pressure and ethanol process and observation of internal structure
Ju-Yeol Lee, ljl4113@naver.com, Byung-Yong Kim, Moo-Yeol
Baik. Food Sci. Tech., kyung Hee Univ., Yong-in, Korea (the
Republic of) Starch is one of the easily found natural polymers, and
is biocompatible and non-toxic. Their internal structure is very
regular and has channels. Amorphous granular starch (AGS) is a
physically modified starch that retains its starch granular morphology
but is disordered in its internal structure. Although many studies have
known the manufacturing method and its physicochemical properties,
research on the internal structure is lacking. In this experiment, four
kinds of amorphous starch were prepared by ultra high pressure and
ethanol, and the internal structure was compared with natural starch.
Amorphous granule corn starch (AGCS), amorphous granule tapioca
starch (AGTS) and amorphous granule rice starch (AGRS) were
prepared by a suspension of corn, tapioca and rice at 30% (w/v) in
water and pressing them at 550 MPa for 30 minutes to make
amorphous starch. Amorphous granule potato starch (AGPS) was
based on the ethanol production method because of resistance to the
pressure. The prepared starch was suspended in water or methanol for
observation and then stained with merbromin. The internal structure
was observed with a CLSM. When natural starch was stained, hilum
was found in all starches. AGS has been found to have much larger
particles than natural starches. Unlike natural starch, AGS showed
not only hilum but also overall staining. This was confirmed as a
result of more empty space in the starch. The purpose of this study is
to investigate the internal structure of AGS and to suggest the
potential for use as a drug & nutrition delivery system in the food
industry.
AGFD 84 Converting used tea leaf into active antimicrobial films
using electrospinning method Ru Min Peng,
r05641025@ntu.edu.tw, Yu Wen Ting. Inst. of Food Sci. and Tech.,
National Taiwan Univ., Taipei Green tea is one of the most
frequently consumed drinks around the world. Some researchers
proved that it has strong antioxidant and antibacterial activities due to
its abundant content of polyphenols. However, the consumptions of
tea products resulted in plenty of tea leaves as a by-product, in which
mainly composed of cellulose. Cellulose is a plentiful biopolymer
that is found in the wide spectrum of living organisms and is a
common left-over from many manufacturing processes in the food
industry. The fact that cellulose is a polysaccharide that has strong
inter- and intra-molecular hydrogen bonds makes it very difficult to
be dissolved in most of the solvents. Due to its properties including
low cost, renewability, high mechanical strength, using the correct
chemical modifying procedure and suitable solvent could help
recycling cellulose and use it for other food applications, such as drug
delivery system, filtration, immobilization, and packaging.
Electrospinning is one of the novel technologies producing
nanofibers by the electrical force. Depends on the high-voltage power
supply, electric field builds up to a point where electrical force
overwhelms the surface tension of the polymer solution making the
fluid droplet travels in path mimicking Taylor cone and landed on the
collector as fibers or beads. In this work, tea leaf rich in cellulose will
be chosen as based material to encapsulated antimicrobial compounds
and then processed into antimicrobial film using electrospinning
method. The effectiveness of using electrospun cellulose fibers as
part of food packaging for extending the food shelf life would be
studied. In this work, used tea leafs were mixed with NaOH/urea
aqueous system, ground, and derivatized to dissolve cellulose for
electrospinning. Scanning electron microscopic images would show
that the microstructure and continuity of the produced fibers. Fouriertransformed infrared spectroscopy and thermogravimetric analysis
results confirmed successfulness of antimicrobial incorporation in the
film structure. The antimicrobial efficacies and its antioxidant
capacity were studied using in vitro assays. Upon all of the results,
electrospinning method could successfully convert used tea leaf into
an antimicrobial film that demonstrates a more economical and
environmental friendly mean to reuse agricultural processing waste.
This work will open up a new area for recycling of other
manufacturing waste that has similar properties.
AGFD 85 Investigation of antibiotic susceptibility, class 1 integron
and biofilm formation ability on Salmonella spp., Escherichia coli
and Staphylococcus aureus from various foods in South China
Jianyu Su1,2, jysu@scut.edu.cn, Wen Wang1, Han Hu1. (1) School
of Food Sci. and Eng., South China Univ. of Tech., Guangdong,
Guangzhou, China (2) Departement of Nutrition and Food Sci., Univ.
of Maryland, College Park In the present study, a total of 96 isolates
(Salmonella spp. 32, Escherichia coli 32 and Staphylococcus aureus
32) from various foods in South China were investigated for
antibiotic susceptibility, class 1 integron, and biofilm formation
ability. According to the results, 61.5% of the isolates were resistant
to at least one type of tested antibiotics, with 17.7% strains exhibiting
multidrug resistance, and 44.8% had weak or intermediate abilities of
biofilm formation. One foodborne vancomycin resistant S. aureus
was strikingly found in our study, which, to our knowledge, was the
first report. Class 1 integrons were tested in 31.3% of the isolates,
including four S. aureus strains, which was the first evidence of class
1 integron from foodborne S. aureus strains. Pearson’s Chi-square
test was applied to analyze the antimicrobial susceptibilities between
isolates with ability and inability of biofilm formation for 18 class 1
integron-positive Salmonella spp., and statistically significant
difference was only observed for cefazolin and gentamicin, which
was the first report on phenotypic correlation existing among the
aspects of antibiotic susceptibility, class 1 integron and biofilm
formation ability. In conclusion, this novel finding may offer
significant guidance in effective control on dissemination of
antibiotic resistance of foodborne pathogens.
AGFD 86 Use of chemical ontology in the evaluation of food
ingredients and packaging at the FDA Diane M. Schmit1,
dschmit@alumni.ucla.edu, Tammy Page2. (1)FDA, Hanover,
Maryland (2) FDA College Park, Maryland The FDA’s primary
mission is to promote and protect public health. FDA's Center for
Food Safety and Applied Nutrition (CFSAN) is one of six productoriented centers within the FDA that carries out the mission of
enforcing the Federal Food, Drug, and Cosmetic (FD&C) Act and
other laws that are designed to protect consumers' health and safety.
The Office of Food Additive Safety (OFAS) within CFSAN manages
FDA's pre-and post-market safety review of food additives, color
additives, food contact substances, and generally recognized as safe
(GRAS) substances. A result of OFAS’ operations, it has amassed a
very large volume of chemical, toxicological, and regulatory data on
chemicals under its purview. OFAS has developed a number of webbased informatics tools that link regulatory submissions, regulations,
chemical data, and toxicological data to facilitate the identification of
the regulatory history of a particular chemical as well as the retrieval
of chemical and toxicological data available within our internal
administrative files. The STARI (Scientific Terminology and
Regulatory Information) database is an ontology of scientific and
foods terminology and regulatory data, organized in a multihierarchical structure, and is cross-linked to other data resources
within FDA to facilitate submission reviews. The use of STARI is
described in this presentation.
AGFD 87 US FDA’s food additive knowledgebase and
cheminformatics platform: Chemical evaluation and risk estimation
system Patra Volarath1, patra.volarath@fda.hhs.gov, Leighna Holt2,
Terry Deng3,1, Madhur Garg3,1, Darshan Mehta3,1, Kirk Arvidson1.
(1) US FDA, College Park, Maryland (2) US FDA, College Park,
Maryland (3) ORISE, Oak Ridge, Tennessee The FDA’s Office of
Food Additive Safety (OFAS) is located within the Center for Food
Safety and Applied Nutrition (CFSAN). OFAS is responsible for the
premarket evaluation of new food ingredients intended for the US
market place. These food ingredients include direct food additives,
generally recognized as safe (GRAS) ingredients, biotechnology
derived food, and food-contact substances (FCSs) such as packing
materials and antimicrobials used in the production of food. The
Chemical Evaluation and Risk Estimation System (CERES) was
created to facilitate the OFAS safety review processes. CERES serves
as a data repository that consolidates data from different sources and
organizes the data under one controlled vocabulary. The data sources
in CERES include the toxicity and regulatory data from CFSAN’s
legacy database called the Priority-Based Assessment of Food
Additive (PAFA) database and a CFSAN’s submission repository
system called the Food Application Regulatory Management
(FARM) system. CERES obtains the chemical data from the
CFSAN’s STARI (Scientific Terminology and Regulatory
Information) and external sources, such as the ToxCast, Tox21, and
COSMOS database. The regulatory and toxicity information is linked
in CERES through the tested chemicals. This allows the chemicals to
be meaningfully clustered, and the results can be output and readily
evaluated using modern cheminformatics tools. The cheminformatics
workflows available in CERES include: toxicity predictive QSAR
models, chemical/toxicity data export, and compound similarity
comparison. CERES is currently being expanded to include new
features, including Toxicity Report & Analysis Management
(TRAM). The TRAM system will allow the FARM, STARI, and
CERES data to automatically synchronize in real-time. It will also
contain e-memos, which will allow the OFAS chemistry and
toxicology reviewers to directly write their memoranda inside
TRAM, where the chemical, toxicity, and regulatory values will be
automatically captured into CERES. Additional cheminformatics
workflows will also be added. These include: chemical metabolism
prediction, a new and expanded TTC (Threshold of Toxicological
Concern) decision tree, read-across, weight-of-evidence, and
biological/toxicological profile analogue search workflows.
AGFD 88 Using sniff olfactometry to measure olfactory latency
Chloé Albietz, chloe.albietz@epfl.ch, Terry E. Acree. Cornell Univ.,
Geneva, NY Using an olfactometer to deliver two odorants
separately the latency between their perception was found to range
from 0 to 580 ms depending on the odorants used. This paper reports
the use of a Sniff Olfactometer (SO) to make similar measurements
on mixtures of benzaldehyde:carvone, benzaldehyde:trichloroanisole
and trichloroanisole:carvone. The thresholds in 7% ethanol solution
were determined for all compounds, for several subjects. These
thresholds were used to estimate the Equal Odds Ratio (EOR): the
concentrations of two compounds at which they are percieved at
equal probability in a forced choice identification task. Beginning
with the estimated EORs the experimental EORs was determined by
an iterative process. The SO was programed in two ways 1.) to
deliver the two compounds at their EOR in a mixture as a single puff,
and 2.) delivered separately from two different sources two puffs
with varying delays between 0 and 1000ms. The response to the
binary mixtures at their EOR concentrations were compared with the
responses to separate puffs. Plots of the responses at different
latencies were linear and characteristic of the binary pair.
AGFD 89 Using sniff olfactometry to study Sauvignon Blanc
odorant interactions Xiaozhen Zheng, xz545@cornell.edu, Charlotte
Maxe, Terry E. Acree. Cornell Univ., Geneva, NY Humans have a
limited ability to identify odorants in mixtures even if they are above
their threshold. Furthermore, and only a few odorants are required for
people to recognize an object [i]. If we define Key Odorants (KOs)
experimentally as the most potent odorants identified by gas
chromatography - olfactometry (GC-O) then the top five in
Sauvignon Blanc wine (SBW) would include 3-methyl-1-butanol
(3M1B), isobutyl acetate (IA), ethyl butyrate (EB), oct-1-en-3-one,
and 3-isobutyl-2-methoxypyrazine (IBMP). These top 5 KO’s are
between 10 and 40 times more potent than the rest and do not include
compounds such as the 4-methyl-4-mercaptopentanone (4MMP,
“boxwood”), and 3-mercaptohexanol (3MH, “passion fruit”),
compounds known to be prominent descriptors of SBW in sensory
tests. A possible explanation is that the interaction between
component pairs of odorants either at the periphery or in the brain is
idiosyncratic. To determine the nature of the binary interactions of
the major odorants in SBW we used sniff-olfactometry (SO) to
measure detection probabilities for various SBW odorants starting
with three of the most potent odorants: 3M1B with a “whisky” smell
(distinctive chocking alcohol odor), IA with a “fruity/floral” odor and
EB with a similar “fruity/apple” odor. We determined the detection
probabilities in binary mixtures of each of the three pairs and
compared them with mixtures of all three. The results will be
discussed in terms of Sauvignon Blanc odor image. Preliminary
finding make it clear that more than 4 odorants are required for
experienced drinkers to recognize the mixture as SBW. Previous
research has suggested that similar smelling odorants might have
synergistic effects while dissimilar smelling odorants might suppress
each other[ii].
AGFD 90 Eriocitrin attenuates high-fat diet induced
disturbances in C57BL/6J mice Paula S. Ferreira1,
paullasf@gmail.com, Marina Nery1, John A. Manthey2, Thais B.
Cesar1. (1) Food and Nutrition, Sao Paulo State Univ., Vero Beach,
Florida (2) USDA ARS, Fort Pierce, Florida The effects of eriocitrin
on the changes in metabolism, inflammation and oxidative stress
caused by high-fat diet in mice were characterized. C57BL/6J male
mice were induced to obesity by a high-fat diet for four weeks, and
subsequently mice were supplemented with eriocitrin at 25 mg/kg
/day for four additional weeks. Another two groups included a
standard diet group (10% of diet calories from fat) and a nonsupplemented high-fat diet group. The group fed high-fat diet without
eriocitrin exhibited increased body weights, visceral fat, and blood
serum levels of glucose, insulin, triglycerides, total-cholesterol,
resistin, leptin and lipid peroxidation (p< 0,05). However, the group
supplemented with eriocitrin exhibited decrease in the serum levels
of triglycerides (-33%) (p<0.05), and improvements in the serum
levels of glucose (-25%), insulin (-35%), resistin (-18%) and lipid
peroxidation (-21 %). These results suggest that eriocitrin
supplementation may help reduce risks of type 2 diabetes and
cardiovascular disease.
AGFD 91 Metabolomics tools for the analysis of non-volatile
polyphenols in grapes, wine and humans Markus Herderich1,2,
markus.herderich@awri.com.au, Vilma Hysenaj1,2, Joana
Fernandes1,3, Creina Stockley1, Natoiya Lloyd1,2. (1) The
Australian Wine Research Inst., Glen Osmond, South Australia (2)
Metabolomics Australia, Glen Osmond, South Australia (3)
Genomics Unit, Biocant, Cantanhede, Portugal Grapes and wine are
important dietary sources of a large number of polyphenols. So far
only a relatively small proportion of secondary metabolites present in
vines and grapes has been extensively studied; these include
anthocyanins, flavanols, flavonoids and stilbenes. Yet hundreds of
molecular features can be detected in a comprehensive
characterisation of the grapevine’s metabolome and it remains to be
established which of these “known unknown” grape compounds
undergo structural changes during winemaking and storage of wine,
may impart sensory effects in wine, are potentially suitable as quality
markers, or could play a role in human nutrition as bioactive agents.
This study was designed to establish comprehensive profiles of nonvolatile polyphenols across a number of key grape varieties using
HPLC-MS/MS profiling, to compare analytical and biological
variation of key metabolites, and observe chemical and biological
transformations of grape metabolites during winemaking. To
maximise coverage of non-volatile polyphenols two different
extraction protocols, based on liquid extraction and solid-phase
extraction, were evaluated in combination with reverse phase HPLCMS/MS. Non-targeted metabolite analysis revealed the complexity of
the grape and wine samples with thousands of molecular features
extracted from the raw data. Once molecular features unique to
grapes, unique to wine, or common to both grape and wine had been
determined, key metabolites were identified using in-house reference
spectral libraries or by matching predicted accurate-mass molecular
formulae with compounds known to exist in grapes and wine. In a
subsequent study, a non-targeted metabolomics experiment was
performed to explore the plasma profile of resveratrol conjugates and
other compounds after consumption of resveratrol added to a
dealcoholized wine matrix. As the consumption of resveratrol with
certain foods and beverages has been associated with potential health
benefits for consumers, this study aimed to provide further insights
into the bioavailability of resveratrol and its metabolites. In this
presentation the results will be discussed from (a) method
development and validation, (b) non-targeted profiling of non-volatile
polyphenols in grape and wine samples, and (c) analysis of
resveratrol metabolites in human plasma and the bioavailability of a
range of compounds related to the ingestion of resveratrol.
AGFD 92 Chemo-diversity in monoterpene enantiomers from
Riesling wines from different regions and wine styles Mei Song,
Michael C. Qian, Claudio Fuentes, Elizabeth Tomasino,
elizabeth.tomasino@oregonstate.edu. Oregon State Univ., Corvallis
Monoterpenes are important characteristic compounds for aromatic
white wines, including Riesling. However monoterpene enantiomers
have been little explored. Monoterpenes originate from grapes and
are effected by climate, clone etc. Therefore enantiomers may differ
based on region and style and may be used for Riesling wine
authentication. Fifty four commercial Riesling wines in three wine
styles (dry, medium dry, medium sweet) were collected from four
well established regions including Germany, France, NY, and
Oregon. Thirteen monoterpene isomers were identified and
quantitated by SPME-MDGC-MS in these Riesling wines.
Significant differences were found on 9 out of 13 isomer contents
among different regions and 8 out of 13 isomers among styles. The
results of enantiomer fractions showed that wines from Germany
were significantly different from other regions; in addition, there is
no style effect on enantiomer fraction. The study suggests that wines
from different regions and styles could be differentiated by
monoterpene isomer profiles.
AGFD 93 Regional chemical characteristics of Sangiovese wines
from Italy and California Valentina Canuti2,
valentina.canuti@unifi.it, Scott Frost1,3, Larry A. Lerno3, Jerry
Zweigenbaum4, Susan E. Ebeler1,3. (1) Dept of Viticulture Enology,
Univ. of California, Davis (2) GESAAF-Dept. of Agriculture, Food
and Forestry Systems, Univeristy of Florence, Italy (3) Food Safety
and Measurement Facility, Univ. of California, Davis (4) Agilent
Technologies, Inc., Little Falls, Delaware Sangiovese is the most
widespread Italian red cultivar and it constitutes the basis of
internationally known wines such as Chianti, Brunello di Montalcino
and Nobile di Montepulciano. Outside of Europe the US is the second
largest producer. Regionality, frequently called terroir, is often used
as a way to market wines from different locations. For this reason,
this study sought to define and compare Sangiovese wine
composition from various regions in California and Italy. Fifty-one
commercial wines, 100% Sangiovese (20 from Italy and 31 from
California), were analyzed for volatile aroma profiles, color, and
phenolic content. The volatile and phenolic profiles of the wines
separated the regions from one another. In particular, the Italian
wines were richer in C13-norisoprenoids (Riesling acetal, TDN, and
vitispirane), sesquiterpenes (beta-farnesene), and polyphenols; the
Californian wines were richer in esters such as isoamylacetate,
diethylsuccinate and also the C13-norisoprenoid, beta-damascenone.
However, some Californian and Italian wine samples had very similar
chemical compositions, possibly reflecting similar winemaking
styles. This study demonstrates that for commercial fermentations, it
is possible to determine regional differences among wines based on
chemical profiles. To our knowledge, this is the first time that an
extensive regionality study has been attempted for Sangiovese wines.
AGFD 94 Global lipidomics profiling of grapes identifies
lipidomics signatures discriminating between grape genotypes
Vladimir Shulaev1, shulaev@unt.edu, Khadiza Zaman1, Manoj
Ghaste1, Giulia Chitarrini1,2, Stella Grando2,3, Marco Stefanini2,
Urska Vrhovsek2, FULVIO MATTIVI2,3. (1) Dept. of Biological
Sciences, Univ. of North Texas, Denton (2) Dept. of Food Quality
and Nutrition, Research and Innovation Centre, Fondazione Edmund
Mach, San Michele all'Adige, Italy (3) Center Agriculture Food
Environment (CAFE), Univ. of Trento, San Michele all’Adige, Italy
Lipids are essential components of plant, playing role as structural
components of membranes, major storage reserve in seeds, and
signaling molecules for local and long-distance communication.
Despite their biological importance global lipidomics analysis of
grapes is limited. This is partly due to the fact that comprehensive
analysis of complex plant lipids is challenging due to the diversity of
lipid polarity and the large range of concentrations of lipid species in
biological samples. We used novel approach using Ultra Performance
Convergence Chromatography (UPC2) coupled to mass spectrometry
for the lipidomics analysis of free fatty acids, neutral and polar lipids
in a single grape lipid extract. Total of 82 grape varieties, including
both Vitis vinifera and non-V. vinifera genotypes, were analyzed in
positive and negative ion polarity mode. The lipid profiles of the
different grape genotypes were analyzed using TransOmics Software
and multivariate statistical analysis to determine the pattern and
composition of the different lipid species. Individual lipids were
identified based on accurate mass, retention time and MS-MS
fragmentation using SimLipid (PREMIER Biosoft, USA), and
LipidSearch (Thermo Scientific, USA) software packages. Using
PLS-DA and OPLS-DA multivariate analysis of results across several
grape genotypes we have identified variables that discriminate the
different genotypes. Total of 76 variables in positive ion mode and 69
variables in negative ion mode were discriminating between Vitis
vinifera and non-V. vinifera genotypes. We also identified a set of
variables that discriminate between grape genotypes which on the
base of SSR profiles could be assigned to proles pontica (VV1 – S1)
which include Italian and Greek wine grapes and proles occidentalis
(VV4 – S3) which includes the French and German wine grapes.
AGFD 95 Varietal thiols origins in wine: A review on their
liberation mechanisms from the precursors present in grapes and
musts Rémi Schneider1,2, remi.schneider@oenobrands.com. (1)
IFV- UMT Qualinnov, Gruissan, France (2) Oenobrands SAS,
Montferrier sur Lez, France Among sulphur compounds, three
varietal thiols (4-mercapto-4-methylpentan-2-one (4MMP), 3mercaptohexan-1-ol (3MH) and 3-mercaptohexylacetate (A3MH) are
key odorant compounds of wine. These thiols are released during the
alcoholic fermentation (AF) from precursors present in grapes or
musts. Different biogenetic pathways have been reported for the
4MMP and 3MH formation. The first two pathways involved
cysteinylated and glutathionylated S-conjugates, cleaved by the yeast
β-lyase activity during the AF. A third pathway has been finally
identified involving (E)-2-hexenal and (E)-2-hexenol, even if the
sulphur donor hasn’t been yet identified. Recently, some new
derivatives (aldehyde forms, SO2-combined forms, glutathione
derivatives) have been pointed out. The 3MH levels originating from
those pathways could explain from 10 to 65% of the wine 3MH. Thus
a large field of investigation is opened to well understand the thiols
biogenesis. Some viticulture techniques favoured thiols precursors
accumulation in grapes or musts, such as the vine water status and the
nitrogen fertilization management (soil fertilizer or foliar spraying),
or the oxidation mechanisms during must elaboration. However,
fermentation conditions hugely influence the thiols release: yeast
strain, temperature, nitrogen nutrition. If lot of studies focused on the
yeast thiols release capacity, let’s keep in mind that the conversion
yields never exceed 10%. Surprisingly, few studies were dedicated to
the thiol precursors transport into the yeast. The General Amino acid
Permease 1 (GAP1) is known to be the main transport system for
cysteinylated precursors. Its regulation by the ammonium levels in
must explain that the yeast nutrient composition (NH4+ / amino acids
ration) and time of addition are two key parameters. For
glutathionylated precursors transport into the yeast cell a recent study
showed the importance of Opt1 transporters. The importance of the
vacuolar y-glutamyltranspeptidase in the 3MH release was also
pointed out even if further studies are needed to determine the entire
mechanism.
of elemental sulfur pesticide residues. These observations have
profound implications for both the prediction and management of
reduced aromas. Comprehensive surveys of a wide range of wines to
determine the role of these putative latent sulfhydryl form during
bottle storage are currently lacking, and should be a focus of future
research.
AGFD 96 Rethinking re-stinking: A critical evaluation of
hypotheses for formation of sulfurous off aromas during wine storage
Gavin L. Sacks1, gls9@cornell.edu, Gal Kreitman2, Ryan Elias1,
David W. Jeffery1. (1) Food Sci., Cornell Univ., Ithaca, NY (1) Dept.
of Food Sci., The Pennsylvania State Univ., Univ. Park (1) Dept of
Wine and Food Sci., The Univ. of Adelaide, Urrbrae, South Australia
(2) Dept. of Food Sci., Pennsylvania State Univ., Univ. Park Low
molecular weight volatile sulfur compounds (VSCs), and particularly
sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH),
are implicated as a major cause of “reduced” sulfurous off-aromas in
wine, e.g. odors of rotten egg, sewage, cabbage or burnt rubber.
Although the enzymatic origins of H2S and MeSH during alcoholic
fermentation are well studied, the role of non-enzymatic pathways in
their formation during anaerobic storage have only recently been
considered in detail. Older reports suggested that either low
molecular weight symmetric disulfides (e.g. dimethyldisulfide) or Smethylthioacetate could serve as a source of latent MeSH. However,
the presence and relevance of these hypothetical latent forms have
not been well-validated, and in any case they would not account for
reappearance of H2S during bottle storage. We propose that putative
latent forms of sulfhydryls should satisfy two criteria. First, the they
should be at sufficient concentration to account for the volatile
sulfhydryl concentration that appears during storage (up to a few
µM). Second, they should be metastable during typical bottle storage
conditions, e g., the conversion of latent form to free sulfhydryl
should occur n weeks to months. In addition to S-methylthioacetate,
formed during alcoholic fermentation, the recent literature suggests
two other compound classes that could satisfy these criteria: i)
transition metal-sulfhydryl complexes, particularly those formed
following Cu(II) addition; and ii) asymmetric disulfides,
polysulfanes, and (di)organopolysulfanes formed either through
oxidation of sulfhydryls following Cu(II) addition or by degradation
AGFD 98 Comparison of the major regulatory systems for food
contact materials Devon Hill, hill@khlaw.com. Keller and
Heckman, Washington, DC Many countries around the world have
regulations that specifically apply to food contact materials. In some
large jurisdictions, the regulatory systems for food contact materials
are under major revision or development. This presentation will
summarize the current regulatory systems in force in most countries,
and compare and contrast their requirements. The presentation also
will discuss the major regulatory changes expected in the next few
years and highlight relevant trends in chemistry and toxicology
requirements needed to clear new materials.
AGFD 97 Potential strategies for preventing copper mediated
reductive aroma in post-bottle wines Laurel Vernarelli,
lav7@psu.edu, Gal Kreitman, Ryan Elias. Dept. of Food Sci., The
Pennsylvania State Univ., Univ. Park Volatile sulfur containing
compounds (VSCs) have a major impact on the sensory quality of
wine. Typically, VSCs have exceedingly low aroma detection
thresholds, and the production of fermentation-related VSCs, such as
hydrogen sulfide (H2S), methanethiol (MeSH), and ethanethiol
(EtSH), can result in the development of undesirable odors described
as rotten egg, putrefaction, sewage and burnt rubber that are
detrimental to wine quality. The addition of Cu(II) to wine – a
technique known as copper fining – is a common method for
removing VSCs, whereby the metal is assumed to remove molecules
with sulfhydryl functional groups (e.g., VSCs) by forming a highly
insoluble colloidal CuS precipitate; however, the mechanism for Cu
fining remains poorly understood, and there are disadvantages to the
process. Based on recent results in our lab, excess thiols present in
wine relative to added Cu(II) appear to favor H2S and thiol oxidation
rather than CuS precipitation, and the effectively soluble fraction of
Cu in wine can promote the release of VSCs under the low oxygen
conditions associated with the post-bottle environment. Thus, the
general practice of Cu fining in winemaking may need to be
reevaluated. In light of this new understanding of the reactivity of
exogenous Cu in wine, we describe several studies from our group
that attempt to address this problem by controlling the fate of Cu
while also exploiting the metal’s ability to remove VSCs.
AGFD 99 Unpacking food packaging controversies Eric
Greenberg, greenberg@efg-law.com. Eric F Greenberg PC, Chicago,
Illinois Science, public sentiment and politics can make a volatile
mixture. By looking at some recent controversies and the relevant
legal and regulatory framework, this presentation examines ways in
which the public, the regulated industry and regulators address real,
and imagined, issues relating to food packaging safety. Prospects for
future controversies are also explored.
AGFD 100 Are the color additives in your inks or coatings in
compliance with food contact regulations? Naeem H. Mady,
naeem.mady@intertek.com. HERS, Intertek, Boca Raton, Florida
Colorants additives such as pigments, solvents dyes or dyes are an
integral part of the food packaging supply chain. Similar to any other
food contact substances, colorant additives need to comply with
different global food contact regulations to ensure their safe use. We
will define the global regulations that address the compliance of
colorants in inks and coatings. Many countries have developed their
own system of regulation and as a result different approaches exist all
over the world. We will clarify the industry confusion of direct in
direct contact of inks and coatings and the assumption functional
barrier. We will address the safe use based on toxicity of a substance,
level of migration into a food and level of exposure to that food.
We will review colorant additives regulations in EU through The
Council of Europe Resolution AP (89) as well as the National
Legislation. The USA through the FDA indirect food additives
regulations, South America through the Mercusor Legislation on
Colorants for use in Food Contact Materials and China Regulation on
Colorants for use in Food Contact Materials set out in GB 9685-2016.
AGFD 104 Using national biomonitoring data to understand the
contribution of dietary sources to human exposures of phthalates,
bisphenol A, and polyfluoroalkyl substances Ami R. Zota,
azota@gwu.edu. Environmental and Occupational Health, Milken
Inst. School of Public Health at the George Washington Univ.,
Washington, DC Background: Phthalates, polyfluorinated alkyl
substances (PFASs), and bisphenol A (BPA) are widely used
industrial chemicals that can adversely impact human health. Human
exposure is ubiquitous and can occur through diet, including
consumption of processed or packaged food. Objective: To examine
AGFD 101 Use of recycled plastics for food packaging in Thailand associations between recent fast food intake and: 1) BPA; 2) urinary
Chate Pattanakul, chate04@yahoo.com. Consulting, CTN 2016 Corp. metabolites of di(2-ethylhexyl) phthalate (ΣDEHPm) and diisononyl
C. Ltd., Samutprakarn, Thailand Recycled plastic materials in
phthalate (DiNPm); and 3) serum concentrations of perfluorooctanoic
Thailand are collected from two main streams: post-consumer waste acid (PFOA) and perfluorooctane sulfonic acid (PFOS) among the
and industrial waste. The collected materials are processed for use
US population. Methods: We combined data on 8876 participants
mostly with nonfood contact applications. In the past decade, the
from the National Health and Nutrition Examination Survey
usage of recycled plastics for food packaging is estimated to be 10% (NHANES 2003-2010). Using 24-hour dietary recall data, we
of the total usage of recycled plastics. The key success in using
quantified: 1) fast food intake (percent of total energy intake (TEI)
recycled plastic materials in Thailand is effective supply chain
from fast food); 2) fast food-derived fat intake (percent of TEI from
management starting from collecting, sorting, cleaning, extruding,
fat in fast food); and 3) fast food intake by food group (dairy, eggs,
and pelletization. The challenges for the use of recycled plastic for
grains, meat, and other). We examined associations between dietary
food packaging include the restricted laws and regulations for the use exposures and urinary chemical concentrations using multivariate
of recycled plastic for food packaging, and the efficiency in
linear regression. Results: Recent fast food consumers had
collecting and handling plastics with the least contamination.
significantly higher levels of phthalates and PFOA but not BPA or
PFOS compared to non consumers (p<0.05). We observed evidence
AGFD 102 Safer food packaging: What we have learned and
of a positive, dose-response relationship between fast food intake and
where we have come Mitchell Cheeseman,
exposure to phthalates (p-trend<0.0001); participants with high
mcheeseman@steptoe.com. Steptoe Johnson LLP, Washington, DC
consumption (≥34.9% TEI from fast food) had 23.4% (95% CI:
FDA and other regulators globally have performed safety
11.8%, 36.2%) and 39.4% (95% CI: 22.4%, 58.9%) higher levels of
assessments for components of food packaging materials for decades. ΣDEHPm and DiNPm, respectively, than non-consumers. Fast foodAlthough such safety assessments are made at one point in time, both derived fat intake was also positively associated with ΣDEHPm and
the knowledgebase relevant to the safety of a given chemical and the DiNPm (p-trend <0.0001). Fast food meat and grain intake remained
knowledgebase regarding the science of chemical safety more
associated with ΣDEHPm and DiNPm after adjusting for other fast
generally has continued to evolve. Approaches to intake assessment
food groups. Conclusion: These findings support efforts to reduce
for packaging materials as well as safety testing methods and
fast food consumption and to monitor chemicals in the food supply.
methods of data analysis have all evolved based on the growing
knowledgebase of the science in all of these areas. The author will
AGFD 105 Estimation of partition coefficients between
discuss how intake assessments have evolved, as well as how the
polyolefins and water, and food simulants using the vapor pressure
types and amounts of testing data have evolved and how each may
index method Larry L. Baner2, albert.baner@rd.nestle.com, Otto
evolve in the future. Finally, an analysis of chemical safety data
Piringer1. (1) FABES Forschungs-GmbH, Munich, Germany (2)
generally over the past 5 decades will be presented to support a
Product Tech. Center, Nestle Purina Petcare, St. Louis, Missouri
conclusion that both food packaging and the chemicals used to
Partition coefficients, KP/F, describing the equilibrium distribution of
produce food packaging have become safer over the lifetime of the
a substance between a plastic packaging material (P) and food or
food additive provisions of the Federal, Food, Drug and Cosmetic
food simulant (F) are fundamental material constants required for the
Act.
estimation of migration, sorption and other types of food polymer
interactions. Migration estimations made without the use of partition
AGFD 103 Using analytical tools to assess compliance with the
coefficients tend to overestimate the amount of migration –
purity requirements in global food-contact regulations Peter N.
particularly for aqueous foods. A new method, denoted as vapor
Coneski, peter.coneski@gmail.com. Keller and Heckman LLP,
pressure index method, for estimation of partition coefficients
Washington, DC Although a single consolidated regulatory
between polyolefins and water and polyolefins and food simulants is
paradigm for food-contact materials does not exist globally, one
presented and its utility is shown. Using the vapor pressures of the
commonality inherent to such regulations, is the often ill-defined
migrant and structural increments for the polymer and food simulant
requirement that materials coming in contact with food shall not
along with the retention indices from published literature values,
render the contacted food injurious to health. Ensuring that packaging partition coefficients can be estimated using standard computer
materials comply with such requirements necessitates an
calculation software such as Excel or Mathcad. Comparison of
understanding of the potential impurities that are present in such
estimated partition coefficients with experimental data is shown.
food-contact substances, the toxicological profile of those impurities,
and, perhaps most importantly, the levels at which these impurities
AGFD 106 Performance evaluation for the analytical methods of
are expected to enter the diet. In this presentation, the most common metals in food contact materials Yutaka Abe, y-abe@nihs.go.jp,
analytical tools used for assessing the potential migration of such
Motoh Mutsuga, Kyoko Sato. Division of Food Additives, National
impurities to food will be reviewed, with an emphasis on experiment Inst. of Health Sciences, Setagaya, Tokyo, Japan Inter-laboratory
design and analytical data requirements required for compliance
studies were performed to evaluate the performance of the analytical
assessments. The differences between the purity requirements in
methods of cadmium (Cd), lead (Pb) and zinc (Zn) in food contact
various jurisdictions will also be discussed.
materials. Participants from over 17 laboratories determined the
metal levels twice for each sample. All data were statistically
analyzed, and performance parameters such as trueness, repeatability
(RSDr), and reproducibility (RSDR) were evaluated. In these studies,
we set the target value range for trueness to be 80%–110% and the
upper limit for RSDr and RSDR to be 10%, and 25%, respectively.
First, we evaluated the fluctuations in measurements of metal levels
in food simulants using atomic absorption spectroscopy (AAS),
inductively coupled plasma-atomic emission spectroscopy (ICPAES), and ICP-mass spectrometry (ICP-MS). All calculated values of
trueness, RSDr, and RSDR were within the target value ranges (see
Table), suggesting that there were no significant differences between
the laboratories or the techniques used to determine analyte levels.
Then, to evaluate the analytical methods for the determination of the
residual levels of Cd and Pb, we compared the performance
parameters obtained by two pretreatment methods—wet ashing and
microwave digestion—using polyvinyl chloride pellets as samples.
Although all estimated parameters fell within the target value ranges,
those estimated following microwave digestion had higher accuracy.
Finally, we evaluated the analytical methods for the determination of
migration levels of Zn using two types of rubber gloves as samples.
The estimated RSDr and RSDR values were in the range of 3.2%–
8.2% and 7.9%–20.0%, respectively. These results also suggested
that the variability in the determination of migration levels was
mainly due to the steps performed to prepare the migration testing
solutions.
proportional-to-size plan using the most recent census and annual
sales data for grocery store outlets and market share data for brands.
Analytical data for individual sugars were mainly determined by
liquid chromatography (AOAC 982.14). Individual monosaccharides
(galactose, glucose, and fructose) and disaccharides (sucrose, lactose,
and maltose) were summed to obtain values for total sugars. Results.
We found that more than 1/3 (10 of 29) of the foods had total sugar
level higher than 25 g total sugar per 100 g food (FDA suggested a
limit on the consumption of added sugar to 50 g per day). These
foods mainly include candies, grain-based snacks (e.g. frosted flakes,
cookies, muffins and frosted buns). The main sugar in these foods
was sucrose. Twelve of 29 foods (mostly soft drinks, fruit drinks,
energy drinks and tea) contained 5-12.5g/100g (13-28g/serving) total
sugar. The main types of sugars found in the beverages are glucose
and fructose. On average, consuming more than 2 servings of these
beverages in a day will exceed the 50 g added sugar daily
consumption limit. Conclusion. Current sugar levels in commercially
processed foods in the U.S were high and comprised mainly of mono
and disaccharides. This study provides baseline values of total and
individual sugars in commercially processed foods which are top
sugar contributors in support of efforts to monitor sugar content and
consumption.
AGFD 109 FDA’s added sugars labeling regulation – the not so
sweet treat Bruce Silverglade, bsilverglade@ofwlaw.com. Senior
EAS Independent Consultant and Principal, Olsson Frank Weeda
Terman Matz PC , Washington, DC The FDA has mistakenly
identified sugar as the cause for U.S. obesity rates and a variety of
related diseases. In July 2018, FDA plans to require inclusion of
“added” sugars in the Nutrition Facts along with the percentage Daily
Value (DV) per serving so consumers can judge if they have
exceeded 50 grams, which FDA says is the limit per day. FDA’s new
DV for added sugars is based largely on a U.S. Dietary Guidelines
Advisory Committee (DGAC) report heavily influenced by political
appointees, was rushed and did not include a scientific review by the
National Academy of Medicine (NAM). This short cut by FDA
lowered the scientific standard for adding new nutrients and updating
DVs on the Nutrition Facts label used in the past. Also, FDA’s own
consumer research shows that the agency’s added sugars labeling
regulation misleads up to 24% of consumers and causes them to
choose less, not more, healthful foods. FDA should stay the July
2018 requirement and charge NAM with conducting a study identify
scientifically-supported intakes, similar to what has been done for
every nutrient on the Nutrition Facts label. Delaying the compliance
AGFD 108 Total and individual sugar content of top contributors deadline would also permit FDA and the USDA to coordinate the
of commercially processed foods with added sugars in the U.S. Ying nutrition labeling with USDA’s deadline for labeling genetically
Li1,2, liyingfe@gmail.com, Jaspreet Ahuja2. (1) Nutrition & Food
engineered foods. Conclusion: Changing food labels is expensive,
Sci., Univ. of Maryland College Park (2) USDA Agricultural
costing the industry and consumers well over one billion dollars each
Research Service, Beltsville Human Nutrition Research Center,
time it is required so using solid, unbiased science instead of a “herd
Nutrient Data Laboratory, Beltsville, Maryland Purpose. The new
mentality” would .be in the best interests of FDA and US Consumers.
U.S. labeling requirements specify that ‘added sugar’ values be
declared on food labels by July 26, 2018. The objective of this study AGFD 110 P-GMO and organic food effects on animal metabolic
is to provide a baseline of total and individual sugars among top
health Fariba M. Assadi-Porter, fariba@nmrfam.wisc.edu, Ebru
contributors of commercially processed foods with added sugars in
Selen-Alpergin, Warren Porter. Zoology, UW-Madison, Madison,
the U.S., for use in assessing changes as manufacturers reformulate
Wisconsin It is well established in the open peer-reviewed literature
foods in the future. Methods. Based on dietary intake data from What that diet is one of the key variables affecting health including normal
We Eat in America, National Health and Nutrition Examination
embryonic development in animals and humans. Diary fat intake
survey, 2013-2014, we identified 29 top sugar contributing foods,
have promoting health affects such as improving key components of
which represent over one-third of the total sugar consumed in the
metabolic syndrome, being a protective factor against colorectal
U.S. These 29 foods represented the major food categories identified cancer, type 2 diabetes (T2D) and cardiovascular disease (CVD).
in the Dietary Guidelines for Americans, 2015-2020. Most of the
Recent advances in developmental biology and environmental
sugars in these foods were added during cooking/processing, so total toxicology have revealed that animals and humans are exquisitely
sugar in these foods closely reflected their added sugar content. We
sensitive to ultra-low levels of molecules (parts per trillion (ppt) to
used the USDA National Nutrient Database for Standard Reference
parts per quadrillion (ppq)) that control the genetic expression,
to obtain information on their individual and total sugars. The data
fundamental biochemistry and organ system functions of animals and
were derived from samples obtained using a three-stage, probability- humans and the developmental processes of embryos. Some of the
AGFD 107 New nutrition facts panel Kimberly Wingfield,
kwingfield@gmaonline.org. Grocery Manufacturers Association,
Washington, DC On May 27, 2016, the FDA announced changes to
the nutrition facts label to modernize the lay out and help consumers
make more informed choices about their food selections. The changes
include updates to nutrient declarations, reference amounts, serving
size, and label formats. Most food manufacturers were given until
July 28, 2018 to comply, with the exception of companies with less
than $10 million in sales who were given an additional year to
comply. Like the FDA, the USDA Food Safety and Inspection
Service (FSIS) is also in the process of revising its nutrition labeling
regulations. On January 19, 2017, FSIS published proposed revisions
to the nutrition labeling rules in the Federal Register. Similar to the
FDA regulations, these proposed revisions reflect the latest scientific
evidence on nutrients and dietary recommendations. The new
nutrition facts label requirements have implications to consider
beyond the panel itself. This creates some challenges and
opportunities for food manufacturers and those who market and sell
food products.
most common herbicides used in conventional and pesticide resistant
or producing (P-GMO) crops agriculture have been documented to
alter key molecules controlling the ratio of the male sex hormone,
testosterone and the female sex hormone, estrogen. We investigated
the effects of organic and P-GMO diets on both animal milk fat
composition and animal metabolic health in cows under controlled
experimental design. We used metabolomics and lipidomics to assess
the ‘nutritional qualifiers’ (e.g. the abundance of saturated, monoand polysaturated fatty acids, omega 3, and omega 6 fatty acids) and
small analytes in milk from P-GMO and organically fed cows. Our
results support the hypothesis that the organically fed-diet increases
lipid oxidation biomarkers while it decreased inflammatory lipids as
compared to P-GMO fed diet.
Chi-Tang Ho1, ho@aesop.rutgers.edu, Yu Wang2. (1) Food Sci.,
Rutgers Univ., New Brunswick, New Jersey (2) Citrus Research and
Education Center, Univ. of Florida, Lake Alfred Lipid peroxidation
gives rise to carbonyl species. Some of these carbonyl compounds are
reactive carbonyl species that play a role in the pathogenesis of
numerous human diseases. Oils are ubiquitous sources that can be
easily oxidized to generate these compounds highly toxic reactive
carbonyl species such as acrolein, crotonaldehyde, trans-4-hydroxy2-hexenal, trans-4-hydroxy-2-nonenal, trans-4-oxo-2-nonenal,
glyoxal and methylglyoxal under oxidative stress. Using LC/MS-MS
uniquely different patterns of carbonyl compound generation between
omega-3 and -6 fatty acids can be observed. We also found that green
and black tea extracts can prevent the oxidative formation of acrolein
in seal blubber oil. With the addition of green/black tea extract, the
AGFD 111 How the Food Chemicals Codex evolves to ensure the content of acrolein was reduced, thus demonstrating the antioxidative
safety of the food supply Carl Frey, cfreyenterprise@gmail.com.
effect of tea polyphenols. Further LC-MS analysis revealed the
Lewes, Delaware Food additives - flavors, colors, salts, antioxidants formation of new adducts of equal molars of acrolein and EGCG.
(and other materials) - are important ingredients in the preparation of Thus, EGCG’s direct trapping of acrolein may contribute to the
safe, stable, and palatable prepared foods. For over 50 years the Food inhibition of acrolein formation in the peroxidation of seal blubber
Chemicals Codex has guided food additive users and manufacturers
oil.
by specifying baseline quality limits - including minimum purity and
maximum impurity limits, among other things - for food additives. In AGFD 114 Phenolic-type reactive carbonyl scavengers as
recent years the FCC has expanded its efforts to ensure the safety of
inhibitors against the formation of advanced glycation end products
the food supply by including methods and strategies for assessing the (AGEs) and AGEs-induced endothelial cell apoptosis and
authenticity of food ingredients. This presentation is designed to
inflammation Mingfu Wang, mfwang@hku.hk, Qian Zhou. School
provide clarity regarding the FCC specification development process of Biological Sciences, The Univ. of Hong Kong Protein glycation
- from proposal to editing, revision, and review - that culminates in
in human bodies can lead to the malfunction of intracellular and
published FCC food additive specifications that help to preserve the
extracellular proteins. Products from such a reaction, generally
safety and integrity of the food supply.
termed as advanced glycation end products (AGEs), play important
roles in the pathogenesis of nephropathy, neuropathy and retinopathy
AGFD 112 What’s natural and clean label? Deepthi K.
in diabetic patients. Therefore, the inhibition of AGEs formation has
Weerasinghe, dkweerasinghe@att.net. dP3Consulting, Roscoe,
been recognized as one of the most promising strategies for the
Illinois Over the last 3 decades “Natural” claims on foods have been prevention of these devastating complications. An effective
increasingly perceived as good and better for you by some
therapeutic approach is by scavenging the reactive carbonyl
consumers. Conversely synthetic or artificial ingredients based on
intermediates (particularly dicarbonyls) of AGEs. Several synthetic
petroleum are more and more considered ‘unhealthy’. Consumers
reactive carbonyl scavengers have already entered clinical trials with
demand “Natural” even though the cost can be as high as 10 fold over some successes, indicating a sound scientific basis for the application
synthetics, making manufacturing of “Natural” versions
of reactive carbonyl scavengers in the treatment and prevention of
economically rewarding. Increasing economic adulteration with
diabetic complications. While there are reservations about the side
synthetics that contribute to inaccurate labeling, compromising Food effects of synthetic drugs, the concept of reactive carbonylSafety. The producers of “Natural ingredients” embrace guidelines
scavenging has been under-explored in natural product research in
set forth by organizations like FEMA and IOFI. Understanding the
relation to amelioration of diabetic complications. In this study, we
biochemical pathways that form these molecules in “Nature”, they
aim to evaluate the bioactivity and action mechanism of phenolicemployed microbes or enzymes that have the capacity to mimic these type reactive carbonyl scavengers by chemical and molecular
reactions. Some of the major methods of converting plant products to biological approaches. Three natural phenolics, apigenin,
“Natural ingredients” are Fermentation, Enzymology, and “Soft
cyanomaclurin and phloretin which possess similar antioxidant
Chemistry” followed by subsequent purification or isolation by
activity and different strength of carbonyl scavenging capacity are
Steam Distillation, Extraction, Chromatography or Crystallization.
selected. Their effects on the formation of AGEs, oxidative stress,
”Soft Chemistry” involves reacting “Natural precursors” by kitchen- and AGEs-induced apoptosis and inflammation, some phenomena
type simple reactions to yield “Natural ingredients”. Process flavor
closely linked to diabetic nephropathy, will be tested in human
development involves heating a combination of reducing sugars,
umbilical vein endothelial cells. Instrumental analysis, Western
amino acids and fats to produce flavors via the Maillard reaction.
blotting, immunocytochemistry and real-time RT-PCR will be
When starting with “Natural ingredients“, in the US the resultant
applied to mechanistically evaluate their carbonyl scavenging
process flavors can be called “Natural”. Regulations of “Clean Label” potentiality in cells and whether their carbonyl scavenging capacity
today is where “Natural” was decades ago. Published information
or antioxidant activity is responsible for their health benefits; and to
tells us that some consumers want to read a label that contains
further reveal some molecular mechanisms related to their potential
material they can recognize from daily life. Consumers do not
activity against AGEs-induced cell apoptosis and inflammation (Bclnecessarily equate Clean Label to “Natural”, they dislike a “Black
2, Bax/Bad, MCP-1, IL-6, ICAM-1, TGF-β1, and RAGE expression).
Box-Natural Flavors” statement. One of the challenges in the
food/flavor business is that the terms “Natural” and “Clean Label”
AGFD 115 Essential structural requirements and additive effects
are differently regulated and differently interpreted around the world, for dietary polyphenols to scavenge methylglyoxal Yingdong Zhu2,
leading to non-uniformity on a worldwide basis. An ingredient
yzhu1@ncat.edu, Qiju Huang2,1, Pei Wang2, Lishuang Lv1,
deemed Natural in the US may or may not be Natural in Europe.
Shengmin Sang2. (1) Dept. of Food Sci. and Tech., Nanjing Normal
Univ., Jiangsu, China (2) Laboratory for Functional Foods and
AGFD 113 Reactive carbonlyl species from the oxidation of
Human Health, Center for Excellence in Post-Harvest Technologies,
omega-3 and omega-6 fatty acids and method for their intervention
North Carolina A&T State Univ., North Carolina Research Campus,
Kannapolis Endogenous reactive dicarbonyl compounds, such as
methylglyoxal (MGO) and glyoxal, are believed to contribute
significantly to protein glycation and the formation of advanced
glycation end products (AGEs), which are a cause of long-term
pathological diabetes. Scavenging of reactive dicarbonyl species
using dietary polyphenols has been proposed as an effective approach
to prevent diabetic complications. To investigate the essential
structural requirements of polyphenols in capturing MGO, five
simple phenols (gallic acid, phloroglucinol, pyrogallol, pyrocatechol,
and resorcinol), eight dietary flavonoids (quercetin, luteolin,
epicatechin, epigallocatechin-3-gallate, genistein, daidzein, apigenin,
and phloretin), and two ginger polyphenols ([6]-gingerol and [6]shogaol) were examined in our study. Our results demonstrated that,
1) pyrogallol has the best trapping activity in simple phenols while
substitution at carbon-5 of pyrogallol diminished the scavenging
activity; 2) ring A is the active site of flavonoids in contributing the
MGO-trapping efficacy; 3) double bonds between C-2 and C-3 on
ring C of flavonoids facilitate the trapping efficacy; and 4) besides
aromatic rings in flavonoids, the α-carbon of the carbonyl group in
the side chain of ginger polyphenols is an alternative active site for
trapping MGO. In addition, we found that there are additive effects in
MGO capture by different combination of various dietary
polyphenols, such as quercetin and pholretin, and epicatechin and
[6]-shogaol, suggesting that regular consumption of the polyphenolenriched foods and beverages may attenuate the progression of
MGO-associated diabetic complications in patients.
Agricultural Sciences, Haikou (2) Louisiana State Univ, Baton Rouge
Glycation can generate advanced glycation end products (AGEs) and
its intermediates methylglyoxal (MGO) and glyoxal in foods which
increase the risks of diabetes diseases. The protein rich intermediatemoisture foods (IMF) have a high level of AGEs, such as Nε(Carboxymethyl)-l-lysine (CML) and MGO. In order to control the
glycation related diseases, therapeutic approaches could be developed
based on the mechanisms of antiglycation by conjugating dicarbonyl
species or limitation of glucose release by inhibiting α-amylase and
α-glucosidase. Resveratrol is a natural polyphenol present in grape
and red wine and has been suggested to possess prevention capability
against chronic diseases. However, the inhibition mechanism of
resveratrol in IMF against glycation has not been well documented.
In this study, IMF fortified with resveratrol was prepared to evaluate
the capability of resveratrol in inhibiting production of AGEs during
storage. Antiglycation capabilities of resveratrol were evaluated
through bovine serum albumin (BSA)-fructose, BSA-MGO and
arginine-MGO models. Also, the kinetics of resveratrol in inhibiting
α-amylase and α-glucosidase were investigated. The results shown
that resveratrol is able to reduce the browning and Maillard reaction
in IMF. It also has the capability of lowering AGEs or CML which
are glycation products produced in the fortified IMF during storage.
The inhibition capability of resveratrol against glycation was also
confirmed by using SDS-PAGE, LC-MS and FTIR analysis to
monitor glycated proteins and protein aggregation in the samples.
Resveratrol also showed a significant inhibition capability against
AGEs formation in the BSA-fructose, BSA-MGO and arginine-MGO
AGFD 116 Influence of quercetin and its methylglyoxal adducts
models with inhibition percentages of 57.94, 85.95 and 99.35 %,
on the formation of α-dicarbonyl compounds in lysine and glucose
respectively. The SDS-PAGE analysis proved that the glycation of
model system Lishuang Lv, lulishuang@njnu.edu.cn. Food Sci.,
BSA protein and fructose was inhibited by resveratrol. Furthermore,
Nanjing Normal Univ., Jiangsu, China Increasing evidence has
resveratrol acted as a competitive inhibitor for α-amylase with IC50
identified α-dicarbonyl compounds, the reactive intermediates
3.62 µg/mL, while, it was in an uncompetitive manner for αgenerated during Maillard reaction, as the potential factors to cause
glucosidase with IC50 17.54 µg/mL. In the LC-MS/MS analysis, two
protein glycation and the development of chronic diseases. Therefore, monomer resveratrol-MGO and a dimer resveratrol-MGO adducts
there is an urgent need to decrease the levels of reactive dicarbonyl
were identified. The result demonstrated that resveratrol could trap
compounds in foods. In this study, we investigated the inhibitory
MGO by conjugating reaction and inhibit further glycation reaction.
effect of quercetin, a major dietary flavonoid, and its major monoIn general, resveratrol has the potential of antiglycation and could be
and di-MGO adducts on the formation of dicarbonyl compounds,
used in intermediate moisture foods during storage for reducing
such as methylglyoxal (MGO) and glyoxal (GO) in lysine/glucose
AGEs level or drugs for treating diabetes diseases.
aqueous system, a model system to reflect the Maillard reaction in
food process. Our result indicated that quercetin could efficiently
AGFD 119 Trapping of acrolein by dietary flavonoids Qiju
inhibit the formation of MGO and GO in a time-dependent manner.
Huang1, 1686886154@qq.com, Yingdong Zhu2, Pei Wang3, Shuwei
Further mechanistic study was conducted by monitoring the
Zhang3, Lishuang Lv4, Shengmin Sang2. (1) Dept. of Food Sci. and
formation of quercetin oxidation and conjugation products using
Tech., Nanjing Normal Univ., China (2) Center for Excellence in
LC/MS. Quercetin MGO adducts, quercetin quinones, and the
Post-Harvest Technol, North Carolina AT State Univ., Kannapolis
quinones of quercetin MGO adducts were detected in the system
(3) Laboratory for Functional Foods and Human Health, North
indicating quercetin plays a due role in inhibiting the formation of
Carolina Agricultural and Technical State Univ., Kannapolis
MGO and GO by scavenging free radicals generated in the system
Acrolein is a highly reactive α,β-unsaturated aldehyde that exists
and trapping of MGO and GO to form MGO adducts. In addition, we extensively in the environment and processed foods, and also as an
prepared the mono- and di-MGO quercetin adducts, and investigated endogenous metabolite. Acrolein is capable of depleting endogenous
their antioxidant activity and trapping capacity of MGO and GO. Our antioxidants such as glutathione, generating free radicals, promoting
results indicated that both mono- and di-MGO quercetin adducts
oxidative stress, and damaging proteins and DNA. Acrolein has been
could scavenge DPPH radical in a dose-dependent manner with more linked to the development of many chronic diseases including
than 40% DPPH were scavenged by the MGO adducts at 10 µM, and cardiovascular disease and neurodegenerative diseases. In this
di-MGO quercetin adduct could further trap MGO to generate tripresentation, we reported our recent studies on the trapping of
MGO adducts. Therefore, we demonstrate for the first time that
acrolein by dietary flavonoids. In our studies, we found that different
quercetin MGO adducts retain its antioxidant activity and its trapping flavonoids could trap acrolein to form related adducts in vitro. The
capacity of reactive dicarbonyl species.
acrolein adducts were purified from the in vitro reaction and their
structures were confirmed by NMR analysis. In addition, structure
AGFD 117 withdrawn
activity relationship was also conducted. Furthermore, we
demonstrated for the first time that flavonoids could trap acrolein in
AGFD 118 Studies on inhibition mechanism of advanced
vivo.
glycation end products by resveratrol in intermediate moisture
protein-Sugar Foods Zhanwu Sheng1, shengzhanwu100@163.com, AGFD 120 High yield/quality of net proteins, lipids, and
Binling Ai1, Lili Zheng1, Xiaoyan Zheng1, Fenlin Tang1, Zhimin
antioxidants extracted through fractionation/one step chemical
Xu2. (1) Haikou Experimental Station,Chinese Academy of Tropical method Tulio Chavez-Gil, tchavez-gil@coppin.edu. Dept. of
Natural Sciences, Sci. and Tech. Center, Coppin State Univ.,
Baltimore, Maryland The extraction of folk medicines, lipids, oils,
fats, and proteins from different matter sources are key challenges in
fields such as Food Sci.s, phytochemistry, medicinal chemistry,
fragrances, agriculture, and biochemistry. Different methods such as
food protein extraction and fractionation, cell disruption, mechanical
homogenization, osmotic and chemical lysis,
solubilization/precipitation, and centrifugation within others has been
thoroughly used, however, the large number of them fail to attain
entire molecules possessing its biologically structure and function.
Here, we are presenting recent results on the separation of net
proteins, and lipids from egg white ovalbumin/yolk, and antioxidants
from vegetable food through an apparatus developed to improved
chemical extraction/separation of net molecules. Termed Compact
Extractor/Separator Apparatus for Solid/Liquid/Gel Samples,
solvents with different polarities are easily synthesized in situ
regarding extraction effectiveness, operation versatility and
suitability for molecules structurally dependent of temperature. The
novel aspect of the approach is to promote either percolation through
the sample in opposite directions and vapor’s temperature control that
allows attain among of natural structure -2D, 3D - of proteins, amino
acids, chiral, and dye molecules, which integrity can be determinate
through UV-VIS, FTIR, 1H-, 13C-NMR, Raman resonance, Circular
Dichroism and Fluorescence spectroscopy. Times consume and stepby-step extraction/separation processes are reduced dramatically by
the improvements related to the innovation if compared with the use
of conventional (Soxhlet) or expensive (super critical) technologies
implemented for the same purposes. This work describes operation of
the unit to fractionate chemical components by employ different
solvents in one step experiment.
rosmarinic acid from Perilla frutescens and determination of its
fictitious solubility Ming-Chi Wei1, mcwei2430@gmail.com, PeiHui Lin 3, Da-Hsiang Wei4, Jin-Ming Chen 1, Ko-Chun Chen 1, YuChiao Yang2. (1) Dept. of Applied Geoinformatics, Dept. of Applied
Geoinformatics, Tainan, Taiwan (2) Kaohsiung Medical Univ.,
Kaohsiung, Taiwan (3) Davis Heart and Lung Research Inst., Dept.
of Surgery, The Ohio State Univ. , Columbus (4) Dept. and Graduate
Inst. of Pharmacology, Kaohsiung Medical Univ., Kaohsiung,
Taiwan Perilla frutescens is widely used as a fresh vegetable,
popular garnishes, food colorants and traditional medicines. Perilla
leaves have drawn the attention of researchers and consumers due to
their nutritional and health benefits such as hepatoprotective,
hypolipidemic, antiallergic, anticancer, anti-inflammatory, and
antioxidant activities and to contain many bioactive compounds of
flavonoids, phenolic acids, essential oils and triterpenoids, and is
known to exert health beneficial effects. Rosmarinic acid (RA) in
purple perilla leaves is the most abundant phenolic acid that exerts a
variety of biological activities. The present study reports on the
ultrasonic enhancement of the supercritical carbon dioxide (SC-CO2)
extraction of RA from the purple-leafed of Perilla frutescens, to
which ethanol is added as a cosolvent. Its performance was compared
with that of conventional SC-CO2 extraction and heat-reflux
extraction (HRE) processes.The results found that the highest yield of
RA (98.46 milligram / gram of dry weight, mg/g of DW) was
obtained with ultrasound-assisted supercritical CO2 (USC-CO2)
extraction at 57 °C and 28.5 MPa with a CO2 flow rate of 0.46 g/min
and 12.3% of 70% ethanol in water (v/v) as a cosolvent for a 120-min
extraction.
AGFD 122 Concurrent production of plant protein- and
carbohydrate-enriched fractions by a dry triboelectrification-based
approach Solmaz Tabtabaei1, solmaz.tabtabaei@howard.edu, Amin
R. Rajabzadeh3, Raymond L. Legge2. (1) Dept. of Chem. Eng.,
Howard Univ., Washington, DC (2) Dept of Chem. Eng., Univ. of
Waterloo, Ontario, Canada (3) W Booth School of Eng. Practice and
Tech., McMaster Univ., Hamilton, Ontario, Canada A solvent-free
tribo-electrostatic separation approach has been developed for
simultaneously producing carbohydrate- and protein-rich fractions
from navy bean (Phaseolus vulgaris) flour as a model system. For this
approach, a lab-scale tribo-electrostatic-based separator was designed
where the protein and carbohydrate particles in pin-milled flour were
tribo-charged to different levels before being classified according to
their acquired charge under the influence of an applied electric field.
The influence of process parameters including air flow rate (laminar
vs. turbulent), tribo-charger tube length, plate voltage, and plate angle
on the fractionation efficiency was evaluated by conducting a mixedlevel full factorial experiment, followed by data analysis with a
multiple linear regression model. The distribution of the charged
protein-rich particles along the surface of the electrode plate was also
investigated as a function of air flow rate and electric field strength.
Using an optimized two-stage tribo-electrostatic approach, the
protein-enriched fraction with ~40% protein content was produced
from the original navy bean flour (~25% protein) accounting for 60%
of the total protein, leaving a carbohydrate-rich fraction with over
74% carbohydrate. This novel tribo-electrostatic separation approach
not only provides a solvent-free environment for protein and
carbohydrate separation, but also preserves the bio-functionality of
the protein and averts the likelihood of toxic microbial contamination
common for currently used wet fractionation processes.
AGFD 124 Extracellular substances from biofilms produced in
pure and mixed culture under conditions mimetic food processing
Louise Deschenes1, louise.deschenes@agr.gc.ca, Nancy Guertin1,
Timothy Ells2, Tony Savard1, Michele Elliot2, Caroline Lapointe1,
Denise Chabot3. (1) Saint-Hyacinthe Research and Development
Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec
(2) Kentville Research and Development Centre, Agriculture and
Agri-Food Canada, Kentville, Nova Scotia (3) Ottawa Research and
Development Centre, Agriculture and Agri-Food Canada, Ontario,
Canada The presence of bacterial biofilms is a well-known problem
in many sectors of activities including paper production, hospitals
and food industry. Although biofilms have been studied for decades,
they were mainly investigated using pure culture during their early
stage(s) of formation (up to 24-48h). The work presented here puts
the emphasis on the formation of mature biofilms (10 days) under
mimetic food processing conditions for pure and mixed cultures. In
addition to assessments based on counts for viable bacteria in the
biofilms, the significance and characteristics of extracellular
polymeric substances (EPS) were evaluated by quantifying the
presence of external DNA (eDNA), proteins and exopolysaccharides
(EPSac) in the biofilm matrix. Three bacterial strains were examined:
Lactobacillus plantarum CRDAL44, Pseudomonas fluorescens
TSB123 and Escherichia coli (KDRC811, serotype O103). In
monoculture, Lactobacillus did not produce any significant amount of
EPS, although, it can attach to the substrates (polystyrene and
stainless steel) (about 6 log per square cm). However, its numbers
increased by ~ 1 log in the mixed cultures. The EPS were not
overexpressed in mixed cultures and their respective proportions
appeared to be strain-dependent. This study not only provides new
information about the building blocks of the biofilms matrix as a
function of species (and combinations), but also allowed for visual
observations regarding the organization and distribution of the
different types of cells through scanning electron and atomic force
microscopy.
AGFD 123 Development of a green procedure with ultrasound
improved supercritical CO2 to produce extracts enriched in
AGFD 125 Effect of pressure and temperature on the stability of
ascorbic acid in citrus fruit juices Mark C. Azih,
AGFD 121 withdrawn
markazih@yahoo.com. Dept. of Chemistry, Ambrose Alli Univ.,
Ekpoma Edo State, Nigeria Orange, lemon and lime juices were
extracted from their ripe fruits and subjected to different temperatures
and pressures followed by determination of their ascorbic acid
contents. Each of the fruit juices was heated at 50°C, 75°C and 100°C
at atmospheric pressure for 1 hour. The process was repeated at 50°C
and 75°C at reduced pressure. The ascorbic acid in orange juice
decreased from 52.3mg/100ml for the fresh sample to 42.7mg/100ml
and 34.1mg/100ml for the sample heated at atmospheric pressure at
50°C and 75°C respectively. The orange juice samples treated
similarly at reduced pressure yielded ascorbic acid values of
45.3mg/100ml and 36.2mg/100ml respectively. A similar pattern was
observed for lemon and lime juices. The results suggest that
treatment of fruit juices at reduced pressures, as is often the case
when producing concentrated juices, does not offer much protection
from ascorbic acid loss.
dilution rate (D 0.067, 0.05, 0.04, 0.033, 0.025, 0.02 day-1). The
steady state concentration of MT over dilution rate exhibited a bellshaped curve with a peak of 0.03 mg/l MT in gas phase at D = 0.04
day-1. The microbial population sizes were estimated under each
dilution rate by MT formation rate with methanogens inhibition and
methane production rate. The modeling results show that the
concentration level of MT is strongly correlated with the steady-state
bacteria concentrations, although itself is neither a major acidification
product or substrate source. Maintaining a methanogen favorable
environment could potentially benefit odor-control and MT can be
seen as an alternative indicator of process balance in anaerobic
treatment.
AGFD 129 Overview of beverage packaging innovations enabled
by effective regulatory clearances Sylvester L. Mosley1,
sylvester_mosley@yahoo.com, James C. Huang2. (1) Global
Scientific and Regulatory Affairs, The Coca-Cola Co., Kennesaw,
AGFD 126 Studies on the oxidative stability of cashew nut
Georgia (2) Global Scientific and Regulatory, The Coca-Cola Co.,
(Anarcardium occidentale) oil Mark C. Azih,
Atlanta, Georgia 2017 marks the 20th anniversary of the FDA
markazih@yahoo.com. Dept. of Chemistry, Ambrose Alli Univ.,
Modernization Act, an innovative statute that provides the definition
Ekpoma Edo State, Nigeria The stability of the oil from cashew nut of Food Contact Substances and establishes a new administrative
(Anarcardium occidentale) against oxidative stability was tested in
procedure for safety review. Through a unique combination of
this study. Oil was extracted from sun-dried freshly harvested cashew proprietary notification and open disclosure, the Food Contact
nuts using the Folch method. The oil was exposed to the atmosphere Notification (FCN) program has allowed the regulated industries to
at room temperature (25°C) for 20 days and measurements of iodine, innovate with confidence and provide the general public with a
peroxide and TBA values were taken at 5-day intervals. The highest
record of packaging innovations. The purpose of this presentation is
increase (121%) was recorded in the TBA value over the 20-day
to provide a cursory overview of select effective FCNs that enable
period, while the increase in peroxide value was 48%. The iodine
the beverage industry to package quality products for consumers
value decreased by 44%. The trend observed is believed to be a
while minimizing impacts to the environment.
consequence of the fatty acid profile of cashew nut oil and the unique
molecular events of each parameter measured. The results suggest a
AGFD 130 Developing active surfaces through the
predisposition of cashew nut oil to oxidative rancidity at room
implementation of nanotechnology Maria Rubino, mariar@msu.edu.
temperature, and a consequent need for specialised storage conditions School of Packaging, Michigan State Univ., East Lansing Novel
in order to maintain the stability of the product.
packaging materials, systems, and processes provide an opportunity
to introduce innovative strategies that extend the shelf life of food
AGFD 127 Comparison of analytical methods for protein level
products by improving food safety and quality. A unique system
determination in foods Mark C. Azih, markazih@yahoo.com. Dept. consisting of the development of active surfaces for implementation
of Chemistry, Ambrose Alli Univ., Ekpoma Edo State, Nigeria A
in packaging systems may also minimize packaging material use
comparison of four spectrophotometric methods of determining
while improving material functionality. Such an innovative
soluble proteins was carried out on some selected food samples. The packaging strategy includes the use of engineered nanoparticles
methods used include the biuret, Folin-Lowry, Coomasie Brilliant
(ENPs).A new approach was developed to design active surfaces
Blue G-250, and absorbance at 280nm (E280). The Kjeldahl method based on dispersion of functionalized montmorillonite (MMT)
for total crude protein estimation was also used. Each of the
nanoparticles in a coating to be applied on polymeric substrates. The
spectrophotometric methods exhibited some advantages and
organomodified MMT nanoparticle can be functionalized by
limitations. The values obtained are in the order: Coomasie Blue >
immobilization or adsorption of active compounds, depending on the
biuret > Folin-Lowry > E280. The Folin-Lowry method showed the
required active surface mode of action. The surface can be self-active
greatest deviation from the trend shown by the other methods. A
when the active ingredient is immobilized on the MMT, or can
scheme is proposed to explain the observed trend.
exhibit sustained release when the active ingredient is adsorbed by
the nanoparticle. A combination of both approaches can also be used.
AGFD 128 Mathematical model of methanethiol generation and
A proof of concept was conducted, using bactericides as the active
degradation in anaerobic chemostats Dian Zhang1, dianz@vt.edu,
ingredients, to evaluate the proposed system. Although the benefits of
Zhi-Wu Wang2. (1) Civil and Environmental Engineering, Virignia
ENPs are significant, it is important to develop a basic understanding
Tech, Manassas (2) Virginia Tech, Manassas Emission of odorof the interactions between specific ENPs and the polymer matrix.
causing compounds produced during anaerobic treatment and storage With this knowledge it would be possible to predict the coarsening,
of biosolids such asmunicipal sludge, animal manure, crops residues clustering, and migration of the ENPs in the physical and biological
and food processing waste can cause odor impacts on treatment
environments that the particles may be in contact with. This
facilities and surrounding communities. Methanethiol (MT) is one of presentation will discuss an innovative approach for the application
the predominate odor causing compounds produced under anaerobic of active surfaces and will address the safety of nanoparticles and
conditions in several kinds of industries such as composting plants,
nanocomposite systems as it applies to food packaging.
anaerobic digesters and biosolids storage. Acidification of amino acid
resulted in the formation of MT which was mainly consumed by
AGFD 131 Active packaging using regenerated cellulose and
methanogenesis activity. The kinetics of net MT production was
hydroxypropyl amylopectin for fresh food products Victoria
modeled by quantifying the interaction of microbial population size
Finkenstadt, victoria.finkenstadt@ars.usda.gov, Jingyuan Xu.
involved in acidogenesis and methanogenesis under controlled
National Center for Agricultural Utilization Research, USDA, Peoria,
growth rates. To control the growth rate of the microbes, floor-scale
Illinois As an alternate to non-sustainable plastic packaging,
mesophilic anaerobic chemostats were employed at six different
polymer blends were engineered using regenerated cellulose and a
hydroxypropyl functionalized starch derivative. Initially, films were
cast out of solution to determine optimum blend composition, and
then components were reactively extruded to incorporate additives
and form thin films. The extruded films were modified with essential
oils and other natural phytochemicals to impart water resistance,
allow vapor permeability, and prevent or retard contamination by
foodborne pathogens. Some additives also provided additional flavor
and aroma benefits to the packaged food products. Mechanical
properties were found to be similar to non-renewable plastic
packaging such as polyethylene.
epoxsidized vegetable oils from PVC gaskets, off-odor hydrocarbon
contamination of waxes for bag-in-box liners (including
methylnaphthalenes), perfluorinated phosphate ester grease-proofers
used for unapproved microwave susceptors, flame retardants and
waste electronics from contaminated recycled thermopolymers in
reusable food containers, and numerous thioxanthone, morpholino,
benzoyl and phosphine ink photoinitiators setting-off from finished
packages to food surfaces of adjacent unfilled packages. Such
chemical characterization relies upon robust and modern analytical
techniques applied to numerous packages and formulations. In this
work we utilized techniques such as non-targeted analysis, high
AGFD 132 Halloysite nanotube/polyethylene nanocomposites as
resolution mass spectrometry, direct or surface mass spectrometry,
multifunctional active food packaging materials C. Erdinc Tas2,
and more traditional ultra high performance liquid chromatography
Buket Alkan2, Mustafa Baysal2, Fevzi C. Cebeci2,1, Serkan Unal1,
and gas chromatography mass spectrometry analysis. These
Yusuf Z. Menceloglu2, Hayriye Unal1, hunal@sabanciuniv.edu. (1)
techniques (including migration tests) were used to: 1. Determine if
Nanotechnology Research and Application Center, Sabanci Univ.,
direct mass spectrometry could identify food packaging additives and
Istanbul, Turkey (2) Faculty of Eng. and Natural Sciences, Sabanci
components; 2. Directly and quickly detect photoinitiator set-off on
Univ., Istanbul, Turkey Active food packaging materials that are
retail food packaging; 3 Identify as many ink and packaging related
designed to interact with food can greatly contribute to food safety
components as possible present on the food contact surfaces of food
and prevent economic losses caused by spoilage of food products.
packaging; and 4. Determine the incidence of photoinitiators on the
Halloysite nanotubes/polyethylene (HNT/PE) nanocomposites will be food contact surface of retail food packages.
presented as active food packaging materials that can release
antibacterial agents to prevent bacterial spoilage and absorb ethylene AGFD 134 Oxygen and moisture barrier from polyelectrolytegas secreted by fruits and vegetables to prevent spoilage caused by
based nanocoatings on polymeric packaging film Jaime C. Grunlan,
overripening. Halloysite nanotubes that are natural clay nanoparticles jgrunlan@tamu.edu. Texas A M Univ, College Station Polyethylene
with hollow tubular structures were utilized as the active component terephthalate (PET) and oriented polypropylene (OPP) are widely
enabling the antibacterial and ethylene scavenging behaviors.
used in various packaging applications. Vapor deposited SiOx and
Antibacterial essential oil loaded HNTs were coated onto the surface AlxOy and polymer-clay nanocomposites coatings have been used to
polyethylene films resulting in sustained release of antibacterial
improve the gas barrier of these films, but these approaches often
agents and reduce the viability of A. hydrophila up to 90%. HNTs
reduce flexibility and transparency. Layer-by-layer (LbL) assembly
were furthermore shown to absorb ethylene gas with a capacity of up provides a cost-effective alternative. OPP film was coated with a
to 0.85wt% as determined by gravimetric analysis, which results in
polymer-clay LbL gas barrier nanocoating that improved oxygen and
corresponding HNT/PE nanocomposite films with significantly
water vapor transmission rate (WVTR). A 30 bilayer
higher ethylene scavenging capacity than neat PE films. Antibacterial polyethylenimine (PEI)/vermiculite (VMT) coating improved the
and ethylene scavenging properties of HNT/PE nanocomposite films oxygen transmission rate by more than 160X, rivaling most inorganic
were also demonstrated on food samples. Growth of pathogenic
coatings. WVTR was simultaneously reduced by 42.5% relative to
bacteria on surfaces of chicken samples packaged with HNT/PE films uncoated OPP. This water-based technology is both effective and
were reduced compared to samples packaged with neat PE films.
scalable. Hydrogen-bonded multilayer thin films are very stretchable,
HNT/PE nanocomposite films were also shown to slow down the
but their gas barrier properties are modest compared to more
ripening of bananas and retain the hardness of tomatoes and
traditional ionically-bonded assemblies like PEI/VMT. In an effort to
strawberries for longer time than PE films.
improve the gas barrier of poly(ethylene oxide) (PEO) – poly(acrylic
acid) (PAA) multilayer films, without sacrificing stretchability,
AGFD 133 Direct chemical characterization of retail food
montmorillonite (MMT) clay platelets were combined with PAA and
packaging & prints Luke K. Ackerman1,
alternately deposited with PEO. A ten bilayer PEO/PAA+MMT film
Luke.Ackerman@fda.hhs.gov, Karim Bentayeb2, Miguel A. Lago3.
(432 nm thick), deposited on a 1 mm polyurethane substrate, resulted
(1) Analytical Chemistry, US-FDA Center for Food Safety &
in a 54X reduction in oxygen transmission rate and was note
Applied Nutrition, Baltimore, Maryland (2) Dept. of Analytical
damaged after being strained 20%. This nanocoating system is
Chemistry, Univ. of Zaragoza, Spain (3) Dept. of Analytical
currently the best combination of stretchability and gas barrier ever
Chemistry, Nutrition and Food Sci., Univ. of Santiago de
reported. It is also possible to deposit a high oxygen barrier coating in
Compostela, Spain Although packaging plays a central role in food a single step using a polyelectrolyte complex of polyethylenimine
preservation and microbial safety, concern has been expressed
and poly(acrylic acid). A two micron coating reduces the OTR of 175
surrounding chemical food safety, especially from packaging. While micron PET by two orders of magnitude. These types of multilayer
reaction, migration, and loss of compounds between food and
coatings are an effective and environmentally benign option for high
packaging occurs often and to a small degree, the magnitude and type barrier food packaging.
of these chemical interactions will dictate safety. Most modern food
packaging and materials are chemically complex, layers of different
AGFD 135 High-resolution mass spectromety as a sophiscated
polymers, adhesives, papers, foils, and invariably, prints. Innovations technique for screening non-intentionally added substances (NIAS)
in print and packaging are continuous, and diverse and competitive
eluted from polyetheylene terephthalate bottle Atsushi Yamamoto2,
markets spawn a multitude of niche and novel formulations and
tycobb_jp@mac.com, Taro Murakami3, Eri Kishi3, Motohiro
package configurations. As the concentration of a single package
Shizuma1, Asako Ozaki3. (1) Osaka Municipal Tech Res Inst, Japan
configuration or formulation gets diluted in this marketplace, the
(2) Tottori Univ Environ Studies, Tottori, Japan (3) Osaka City Inst
chemical diversity expands. Chemical characterization of modern
Pub Health Environ Sci, Osaka, Japan Packaging materials can
food contact materials is an ongoing required task that provides data contain a wide range of known and unknown substances. Unreacted
to inform safety concerns and fears. Forensic and survey analysis of
monomers, catalysts, and additives for production of polymer will be
foods and packaging has previously identified several unanticipated
included. Chemicals such as impurities of ingredient, by-products,
examples of this diversity. Examples include high transfer of
and degradation products are also plausible. These chemicals are
referred to as non-intentionally added substances (NIAS). NIAS
identification is considered difficult because of the lack of
information and the complexity of packaging material structures.
Polyethylene terephthalate (PET) is a major polymer and the quantity
demanded in Japan is over 600,000 tons per year. Current advances
in mass spectrometry contribute to popularization of high-resolution
mass spectrometry (HRMS) in various scientific fields. In the last
decade, screening and identification of chemicals of emerging
concern by MS are attracting attention. To understand migration of
NIAS to bottled beverage, non-volatile polar NIAS was assigned as a
main objective in this study. A liquid chromatography/mass
spectrometry (LC/MS) system comprising ExionLC AD and X500R
(SCIEX, Concord, ON, Canada) was used for non-target analysis.
X500R mass spectrometer, which had a mass accuracy of 2 ppm, was
used to acquire the HR mass spectra with a mass resolution of
30,000. Samples were prepared by total dissolution by
heptafluoroisopropanol and solvent extraction by dichloromethane.
Then, samples were diluted by acetonitrile and analyzed by LC/MS
running in both positive and negative electrospray ionization modes.
Both reverse-phase liquid chromatography and hydrophilic
interaction liquid chromatography (HILIC) were applied. HILIC
mode was more effective to separate polar NIAS from other
chemicals. Numerous ions were detected in LC/MS observation.
More ions were available for solvent extraction than for total
dissolution. Several compound series with a constant interval of m/z
192.042 were present. This value corresponded to C10H8O4, a
monomer unit of PET. The mass spectrum includes much information
such as fragmentation, exact mass, neutral loss, adduct ion formation,
and isotopic pattern. Each element sticks to fundamentals and but
overlapped one another, so that the mass spectrum looks complex. It
is cumbersome but usually possible to interpret the mass spectrum to
determine a structure. Oligomers whose one terminal was carboxy
group were tentatively identified by interpretation of mass spectra
and confirmed by reference standards. Further assessment of these
NIAS is necessary.
different nanofillers are capable of forming transparent films with
improved dimensional characteristics compared to films extruded
through traditional approach. Presence of DCP alongwith the
nanofillers led to enhancement in molecular weight-average (Mw)
and number-average (Mn) of fabricated nanocomposites the
percentage increment depends upon the nanofiller type. Thermomechanical studies suggests that the grafted CNCs act as an efficient
reinforcing agent, which is evident from decreased filler effectiveness
coefficient values. Therefore, this study provides an alternative
strategy to select the appropriate nanofillers through which the
crystallization and thermo-mechanical properties can be finely tuned
during the industrial scale extrusion cum film processing.
AGFD 137 Influence of ligand chemistry on antimicrobial
synergy of solid support bound metal chelators against acidophilic
thermoduric bacteria Joshua E. Herskovitz1 Randy W. Worobo1,
and Julie M. Goddard1 1Dept. of Food Sci.; Cornell Univ., Ithaca,
NY Food grade antimicrobials such as benzoic acid nisin, and
lysozyme show enhanced efficacy against antimicrobial resistant
bacteria when paired with metal chelating material. Metal chelators
are often added to foods in order to increase shelf life, to prevent
oxidative degradation which may induce color or flavor changes, as
well as assisting in preservative qualities of foods. Nonmigratory
synthetic metal chelating packaging has proven a promising
alternative to direct addition of chemical chelating compounds. In
this work, commercially available chelating resins were used as a
model for metal chelating active packaging to demonstrate the
influence of ligand chemistry on Fe (III) chelating capacity and
antimicrobial synergy at pH 4. Dissociation constants were
determined using ATR-FTIR characteristic peak shift analysis of
ligand active functional groups. The resins were normalized based on
their respective chelating efficiency, 0.700 nmols of Fe (III), at pH 4
and synergistic effects with antimicrobial compounds were
investigated using Alicyclobacillus acidoterrestris, a known juice and
beverage spoilage bacteria. Alicyclobacillus acidoterrestris is a robust
thermoacidiphilic bacteria which survives pasteurization and
AGFD 136 Reactive extrusion of polylactic acid/cellulose
proliferates at pH<4.5 making it an attractive target for combined
nanocomposite films: Crystallization and thermo-mechanical studies treatment. This work demonstrates the potential for enhancing
Vimal Katiyar, vkatiyar@iitg.ac.in. Chem. Eng., Indian Inst. of Tech. efficacy of antimicrobial compounds by use of nonmigratory metal
Guwahati, Assam, India This work reports reactive extrusion of
chelating active packaging, in support of on-going efforts to reduce
polylactic acid based cellulose nanocrystals (PLA-g-CNC) using
additive use in food and beverage systems.
cross-linking agent dicumyl peroxide (DCP) in presence of different
fillers through one-step twin-screw extrusion cum film casting
AGFD 138 Flavors with modifying properties (FMP) Matthias A.
process. The different nanofillers used such as nanosilica, nanoclays, Guentert, guentert@optonline.net. Entrepreneur at Consulting,
carbon nanofibers, alumina nano powder etc. and vegetable oils with Matthias A. Guentert, Ph.D., LLC, Ridgewood, New Jersey
saturated and unsaturated fatty acid compositions acts as a
Commercial flavors have traditionally been used for many decades to
compatibilizer in improving the grafting efficiency. Presence of such impart odor and taste in various foods and beverages. While the focus
nanofillers lead to enhanced compatibilization between hydrophobic in flavor research and development in all the years until about the
PLA and hydrophilic CNCs, alongwith remarkable improvement in
year 2000 was almost entirely on adding volatile flavor components
its structural and physical properties. This is possibly due to
(retronasal odor) to the palette of raw materials it started shifting
formation of branched and cross-linked structures in PLA during
more recently to higher molecular weight components that rather
reactive-extrusion process, which hindered the problems related to
affect the taste. In particular the scientific findings on how human
thermal-cum-shear induced degradation of PLA during processing.
taste perception physiologically functions have influenced the
1H Nuclear magnetic resonance (NMR) and Fourier Transform
research work and the composition of flavors remarkably. Flavor
Infrared (FTIR) spectroscopy studies confirms the grafting between
ingredients (either existing ones or more often completely new ones)
methine (-CH) groups of PLA with methylene groups(-CH2) of
that have the ability to trigger responses specifically at the human
CNCs through formation of C–C bridge, the extent of grafting
receptors for sweetness and saltiness are increasingly being
efficiency however depends on the inherent properties of the
incorporated in commercial flavors to help consumer goods
nanofiller used. The mechanism of chemical grafting during reactive- companies to reduce the use of caloric sugars (carbohydrates) and salt
extrusion was confirmed from chemical analysis which suggests that (sodium chloride) in their formulations. It is important to note that
the radicals generated on CNCs surface instantaneously reacts with
these new-type flavorings (now called flavors with modifying
amorphous PLA chains thereby shielding the sulphate and hydroxyl
properties) must not taste sweet or salty on their own but rather help
groups of CNCs and forming a thin layer of PLA grafted onto CNCs. maintain or improve the overall flavor from a retronasal odor and
Moreover, the presence of fillers especially the inorganic nanofillers taste perspective. This overview intends to describe the current
helped in improving the dispersion and the biobased nano-filers
situation from a scientific, development and regulatory view and
shows enhanced grafting percentages. PLA-g-CNC films with
discuss some newer results. Its recent progress, advantages and
limitations are critically reviewed.
AGFD 139 FEMA Expert Panel safety evaluation of flavorings
with modifying properties-focus on sensory testing approaches
Christie Harman, charman@vertosolutions.net. Flavor and Extract
Manufacturers Association, Washington, DC Flavorings with
modifying properties (FMPs) are flavoring substances used by the
flavor industry to modify the flavor profile of a flavoring and the
food to which it is added. FMPs may modify the flavor profile by
altering flavor attributes such as intensifying specific flavor
characteristics (e.g., perceived fruitiness), reducing specific flavor
characteristics, masking of off-notes or bitterness, or changing the
time onset and duration of the perception of specific aspects of the
flavor profile. The Expert Panel of the Flavor and Extract
Manufacturers Association of the US (FEMA) evaluates new flavor
ingredients, including FMPs, to determine if they can be considered
“generally recognized as safe” (GRAS) for their intended use as
flavor ingredients. The FEMA Expert Panel requires sensory data to
be submitted as part of the FEMA GRAS application process to
distinguish flavoring technical effects in finished food from other
technical effects. FEMA’s “Guidance for the Sensory Testing of
Flavorings with Modifying Properties” and the methodology of both
sensory tests, and its applicability for FEMA GRAS, will be
described in detail.
assurance (QA) of natural flavoring substances in all regions
following the corresponding legal requirements. This presentation
will provide an overview about latest trends in the flavor industry and
new methods and likewise techniques for the authenticity control of
natural flavoring substances and processed natural ingredients. In
addition the importance of authentic reference materials and
comprehensive data collections for authenticity assessment will be
discussed.
AGFD 142 Identifying the mislabeling of natural food products
with carbon-14 testing Florencia Goren,
fgoren@betalabservices.com, Jasmine Garside. Beta Analytic ,
Miami, Florida Products labeled as “natural” that have been
adulterated with synthetic analogues have become an unwelcome
fixture in the global flavour, fragrance and supplement marketplaces.
Carbon-14 is one isotopic tool that can be employed to identify
mislabeling by measuring the percentage of plant-derived and
petrochemical carbon in a compound or final product in solid, liquid
or gaseous form. The method works because organic molecules in
modern plants like almonds contain a known level of Carbon-14,
while the law of radioactive decay and approximately 5730-year halflife of the radioactive isotope of carbon means molecules derived
from fossil fuel like artificial benzaldehyde do not contain C-14.
Accelerator Mass Spectrometry can measure the plant-/animalderived versus synthetic source of the carbon contained in materials
by measuring the amount of radiocarbon in the product relative to a
AGFD 140 US regulatory authority to use flavor ingredients National Inst. of Standards and Tech. (NIST) modern reference
flavor and food labeling implications Joanna Drake,
standard (SRM 4990C). This ratio is calculated as a percentage and
jdrake@vertolegalsolutions.net. Flavor and Extract Manufacturers
reported as “percent modern carbon” (pMC). 100 pMC indicates
Association, Washington, DC The proper labeling of flavor
entirely recent respiration such as from plants (100% natural source)
ingredients, including flavors with modifying properties and flavor
and 0 pMC indicates fossil respiration such as in petroleum and
adjuvants, in the US is best understood within the context of the
petrochemicals (100% synthetic source). A value in between
existing legal authority to use flavor ingredients. Under the authority represents a mixture. “% Biobased Carbon” is the standardized unit
of the Food Additives Amendment to the Federal Food Drug and
for designating modern plant, animal or microbiological source as
Cosmetic Act (FFDCA), the Flavor and Extract Manufacturers
opposed to fossil sources in industrial applications such as biobased
Association of the US (FEMA) established the FEMA GRAS
products, biofuels, CO2 emissions. The methodology has been
program which provides the primary route to achieve regulatory
standardized by CEN, ASTM and ISO and has been used by the
authority to use flavor ingredients in the US. As required by Section
USDA and in a number of government and private certification
201(s) of the FFDCA, FEMA GRAS determinations made by the
programs internationally. Since the FDA’s informal definition of
FEMA Expert Panel address each of the statute’s four critical GRAS “natural” specifies that products contain “nothing artificial or
elements: 1) there is general recognition of safety by qualified
synthetic”, such an analytical tool may assist the flavour chemist or
experts; 2) the experts are qualified by scientific training and
quality assurance team in identifying synthetic imitations of
experience to evaluate the substance’s safety; 3) the experts base their ingredients derived from petrochemicals that have been mislabeled as
determination of safety on scientific procedures; and, 4) the
“natural”.
determination of general recognition of safety takes into account the
substance’s conditions of intended use. The conditions of intended
AGFD 143 Dietary genistein ameliorates high-fat plus
use impact not only the FEMA Expert Panel’s safety evaluation, but
methylglyoxal-induced advanced glycation end products formation in
also any necessary labeling implications for bulk flavor labels and
mice Yantao Zhao, Pei Wang, Shengmin Sang, ssang@ncat.edu.
foods that contain added flavor. The necessary components of a
Laboratory for Functional Foods and Human Health, Center for
flavor ingredient’s conditions of intended use, their importance in
Excellence in Post-Harvest Technologies, North Carolina A&T State
establishing regulatory authority to use a flavor ingredient and their
Univ., North Carolina Research Campus, Kannapolis The formation
implications on labeling will be discussed in detail.
and accumulation of advanced glycation end products (AGEs) was
considered as a major pathogenic link between hyperglycemia and
AGFD 141 Recent advances in the authenticity control of natural diabetes-related complications. Methylglyoxal (MGO), as an
flavor ingredients Melanie Stuertz, melanie.stuertz@symrise.com,
important precursor of AGEs, circulates at high concentration in
Johannes Kiefl, Torsten Geißler, Katrin Geißler, Jakob P. Ley,
diabetic patients’s blood and is linked to the development of diabetes
Gerhard E. Krammer. Symrise AG, Holzminden, Germany Natural chronic complications. In the present study, we investigated whether
flavorings are representing an additional value to consumers and are
long-term treatment of MGO plus high-fat diet can cause
understood of being closer to nature. Global food and beverage
accumulation of protein glycation in mice and whether dietary
manufacturers are following this trend. For the creation and
genistein can prevent the formation of AGEs and ameliorate high-fat
production of natural flavorings the authenticity control of natural
plus MGO induced metabolic syndrome. Our results indicate that
source materials and the evidence for the use of permitted natural
chronic high-fat plus MGO administration significantly elevates the
processes, their sequence and conditions thereof is important. In
levels of MGO and AGEs in mouse plasma, liver and kidney, and
order to safeguard the positioning and positive value recognition of
cause fatty liver. Dietary genistein treatment significantly ameliorates
natural flavorings the flavor industry continuously needs to develop
high-fat plus MGO-induced fatty liver and metabolic syndrome, such
and implement measures regarding the authenticity and the quality
as lowering body weight gain, plasma levels of glucose, cholesterol,
aspartate transaminase (AST), alanine transaminase (ALT), and liver
triglyceride levels. Moreover, genistein administration also
significantly decreases the levels of MGO and AGEs through
multiple mechanisms.
AGFD 144 Analysis of glyoxal-induced DNA and protein damage
in blood of diabetic patients by mass spectrometry Hauh-Jyun C.
Chen, chehjc@ccu.edu.tw. Chem Biochem Dept, Natl Chung Cheng
Univ., Chia-Yi, Taiwan Glyoxal is the most reactive α-dicarbonyl
compound released from glycated proteins. It is also present in the
environment and in cigarette smoke. The mutagenic glyoxal reacts
with biomolecules, modifying proteins and DNA causing cross-links
between them which are implicated in complications associated with
hyperglycemia. The plasma concentrations of glyoxal are higher in
diabetic patients than in healthy individuals. Using a highly sensitive
and specific stable isotope dilution nanoflow liquid chromatography
nanospray ionization tandem mass spectrometry, we can accurately
quantify glyoxal-induced DNA cross-links in human leukocytes
starting from 50 mg DNA isolated from 2-3 mL of blood. Levels of
these DNA cross-links are higher in type 2 diabetes mellitus patients
than in healthy subjects. On the other hand, the sites and types of
glyoxal-induced post-translational modifications on human
hemoglobin were characterized using the shot-gun proteomic
approach. These glyoxal-modified peptides were semiquantified n
hemoglobin isolated from as little as one drop of blood. The extents
of modification on certain sites of the peptides were higher in
diabetic patients than in healthy individuals. The results suggest the
potential use of these glyoxal-induced adducts in blood as feasible
biomarker candidates to assess DNA and protein damage in diabetes
mellitus.
AGFD 145 Transketolase suppresses glycolaldehyde/glyoxal
mediated formation of advanced glycation endproducts Marcus A.
Glomb, marcus.glomb@chemie.uni-halle.de, Alexander Klaus,
Christian Henning. Inst. of Chemistry - Food Chemistry, MartinLuther-Univ. Halle-Wittenberg, Halle, Germany Short-chained
carbonyl compounds like glycolaldehyde and glyoxal are very potent
precursors of posttranslational protein modifications. These Maillard
intermediates trigger the formation of e.g. the N6carboxymethyllysine (CML) cascade, which includes CML, glycolic
acid lysine amide (GALA), glyoxal lysine amide (GOLA) and
glyoxal lysine dimer (GOLD). The reaction with arginine leads
kinetically controlled to a dihydroxyimidazolidine, which hydrolyses
to give the thermodynamically controlled endproduct N7carboxymethyl arginine (CMA). The formation of glyoxal in vivo has
been argued by increase in oxidative and carbonyl stress and thus
been linked to various pathologies like uremia or diabetes. On the
other hand, glycolaldehyde formation in vivo is so far only reported
to stem from the degradation of the amino acid L-serine in presence
of hypochlorous acid formed from superoxide and chloride by
myeloperoxidase at sites of inflammation, but no concentrations are
available. Here, we report for the first time on glycolaldehyde
measured in vivo for healthy versus uremic human subjects. Second,
to further explore alternative generation/detoxification pathways of
this highly reactive Maillard agent we used model incubations with
recombinant transketolase from E. coli in presence of bovine serum
albumin and hydroxypyruvate and ribose-5-phosphate as the donor
and acceptor substrates, respectively. No glycolaldehyde of the
intermediate dihydroxyethyl thiamine diphosphate was released to
the reaction mixture. In contrast, when glycolaldehyde was added to
the incubation the carbonyl served as an alternative acceptor
molecule to give erythrulose. In parallel the formation of
glycolaldehyde mediated AGEs was significantly suppressed. This
implies that transketolase activity in vivo might be crucial to control
non-enzymatic glycolaldehyde Maillard reactivity.
AGFD 146 Targeted profiling: Quantitative analysis of multiple
reactive carbonyl species in biological samples Pei Wang,
pwang1@ncat.edu, Shengmin Sang. Laboratory for Functional Foods
and Human Health, Center for Excellence in Post-Harvest
Technologies, North Carolina A & T State Univ., North Carolina
Research Campus, Kannapolis Reactive carbonyls are widespread
species in living organisms with highly reactive carbonyl groups, and
mainly known for their damaging effects on proteins, nucleic acids,
and lipids. Accumulation of reactive carbonyl species (RCS) are
closely linked to the developments of pathological disorders and
diseases, such as diabetes, diabetic complications, and aging related
diseases. To accurately address the relationship between the
accumulation of RCS and the development of chronic diseases,
informative methods utilizing HPLC and/or GC separations and mass
spectrometry were developed, however, analyzing of multiple RCS is
still a very challenging work, here we briefly summarized the pros
and cons of current methods used for RCS analysis, and we further
developed an LC-MS based targeted metabolomic approach for
simultaneous quantifying of multiple RCS in different biomatrix,
including mouse plasma and tissue samples.
AGFD 147 Inhibitory effect of black tea theaflavins on advanced
glycation end product formation in the fructose-induced protein
system Yen-Jung Wang1, Ting-Yu Hsiao1, Shiming Li3, MinHsiung Pan2, Chi-Tang Ho3, Chih Y. Lo1, chihyu27@hotmail.com.
(1) National Chiayi Univ., Chiayi City, Taiwan (2) National Taiwan
Univ., Taipei (3) Food Sci., Rutgers Univ., New Brunswick, New
Jersey The formation of carbonyl stress is closely associated with
complications of diabetes. Reactive alpha-dicarbonyl compounds,
such as glyoxal (GO) and methylglyoxal (MGO), have been
investigated for their elimination when the natural products were
introduced in vitro or in vivo. In our previous study, epicatechins in
green tea and theaflavins in black tea were found to be able to reduce
the concentration of MGO in physiological phosphate buffer
conditions. The formation of reactive carbonyl species is regarded as
the mid-stage of glycation route. The present study compared not
only the effectiveness of dicarbonyl trapping by theaflavins in
fructose/bovine serum albumin (BSA), but also the inhibition of
fluorescent advanced glycation end products (AGEs) generation,
fructosamine formation and beta-amyloid cross structure aggregation.
AGFD 148 Tetrahydroisoquinoline derivatives by reaction of
dopamine with methylglyoxal: Potential neurotoxins associated with
Parkinson’s disease Wenbin Wu2, wwu@ncat.edu, Yantao Zhao2,
Chi-Tang Ho1, Shengmin Sang2. (1) Food Sci., Rutgers Univ., New
Brunswick, New Jersey (2) Laboratory for Functional Foods and
Human Health, Center for Excellence in Post-Harvest Technologies,
North Carolina A & T State Univ., North Carolina Research Campus,
Kannapolis Induction of parkinsonism disease by 1-methyl-4phenyl-1,2,3,6-tetrahydropyridine (MPTP) suggest that endogenous
or xenobiotic neurotoxins may elicit Parkinson’s disease. There have
been increasing evidences indicating that dopamine-derived
tetrahydroisoquinolins may be possible dopaminergic neurotoxins. In
this study, we investigated the reaction between dopamine and
methylglyoxal, one of the major reactive dicarbonyl species in diets
and in vivo. Three major tetrahydroisoquinoline derivatives were
identified by NMR and mass spectrometric analysis. The formation
of these tetrahydroisoquinolines in mouse brain was analyzed by
LC/MS. The toxicity of these compounds to SH-SY5Y
neuroblastoma cells was further studied. Our results shed light on a
novel pathway of dopamine modification relevant to the mechanisms
underlying neurodegenerative changes in Parkinson’s disease and
other disorders.
AGFD 149 Neuroprotective effects of anthocyanin-enriched
extracts of common edible berries are mediated by their antioxidant
and carbonyl trapping capacities Hang Ma1, hang_ma@uri.edu,
Shelby Johnson1, Nicholas DaSilva1, Weixi Liu2, Susan M.
Meschwitz3, Joel Dain2, Navindra P. Seeram1. (1) Bioactive
Botanical Res. Lab., Biomedical and Pharmaceutical Sciences,
College of Pharmacy, Univ. of Rhode Island, Kingston (2) Chemistry
Dept., Univ. of Rhode Island, Kingston (3) Chemistry, Salve Regina
Univ., Newport, Rhode Island The accumulation of advanced
glycation end products (AGEs) leads to inflammatory responses via
the receptor of AGEs (RAGE) and to neurodegenerative diseases
such as Alzheimer’s disease (AD). As part of our continued research
interest in identifying dietary agents for AD prevention, herein, we
evaluated the neuroprotective effects of anthocyanin-enriched
extracts (ACR) purified from six common edible berries, namely,
blackberry (Rubus spp.), black raspberry (Rubus occidentalis),
blueberry (Vaccinium angustifolium), cranberry (Vaccinium
macrocarpon), red raspberry (Rubus idaeus), and strawberry
(Fragaria ananassa). ACRs (at 100 µg/mL) were evaluated for their
inhibitory effects on the formation of advanced glycation endproducts
(AGEs) induced by fructose or reactive carbonyl species, namely,
methylglyoxal (MGO). Berry ACRs inhibited fructose- and MGOinduced AGEs formation by 42.4-83.6%, and 26.7-66.3%,
respectively. In addition, the MGO trapping capacities of ACRs were
evaluated. Berry ACRs scavenged MGO by 13.7–32.8%. Next, the
inhibitory effects of berry ACRs on thermo- and MGO-induced
fibrillation of beta amyloid (Aβ) were evaluated using the ThT assay.
Berry ACRs (at 100 µg/mL) inhibited thermo- and MGO-induced Aβ
fibrillation by 24.3-52.1% and 18.4-24.2%, respectively. The
neuroprotective effects of berry ACRs were next evaluated in murine
microglial (BV-2) cells after exposure to lipopolysaccharide (LPS).
Berry ACRs (at 10 µg/mL) reduced nitric oxide levels in media by
19.5-31.6% as compared to BV-2 cells exposed to LPS alone. The
neuroprotective effects of the berry ACRs against oxidative and
carbonyl induced stresses in human neuronal (SY-SH5Y) cells are
being currently evaluated.
Analytical tools that can determine changes in chemistry within plant
tissues can not only be very helpful in selecting a desirable genetic
trait but can also assist in increasing efficacy of crop protection active
ingredients (a.i.) by decreasing their use rates, and ultimately
reducing the overall environmental profile. Mass spectrometry (MS)
has long been used to assess the xenobiotic metabolism of
agricultural chemicals and assist in development of new chemistries.
This presentation will focus on novel applications of imaging mass
spectrometry (IMS) in agricultural R&D. We have shown the ability
of MALDI-MS to assess the mobility of agrochemicals on the leaf
surface and effectively use this information to optimize formulations.
Furthermore, we have shown that LAESI-MS can be used to
determine the efficiency of formulation components to enable
penetration through the leaf surface. These tools are helping us devise
new formulations that are highly efficacious and that will require less
a.i. to be applied in the field. LAESI-MS can also be used as a tool to
non-destructively analyze canola seeds in order to determine their oil
profile and select for seeds with desirable characteristics. Developing
new methods with novel applications of modern analytical tools we
are delivering significant value to farmers and greatly enhancing their
ability to move towards more sustainable agricultural practices.
AGFD 152 Controlling physical properties of β-lactoglobulin
microgels to enhance emulsion stabilization Owen G. Jones,
joneso@purdue.edu. Nelsen Hall, Purdue Univ., West Lafayette,
Indiana Whey proteins assemble into 200-500 nanometer spherical
aggregates during thermal treatment in mildly acidic solution, and
these “microgels” possess promising attributes as textural modifiers
or interfacial stabilizers. Research over the past several years has
shown that multiple factors will contribute to the aggregation rate of
the protein during thermal treatment, ultimately affecting the size of
the resulting microgels. Such factors include physical blocking of
aggregation sites by interaction with charged polysaccharides,
relative increases in protein interactions by incorportaion of different
ion specie, and decreased covalent bonding by reducing agents. Once
AGFD 150 Carbonyl-trapping ability of phenolic compounds: An the microgels are formed, the structure may be further modified by
additional protective role of phenolic compounds against the
chemically- or enzymatically-induced crosslinking, which affects the
broadcasting of the lipid oxidative damage in foods Rosario
capacity of the microgels to swell or shrink in good or poor solvating
Zamora, Francisco J. Hidalgo, fhidalgo@ig.csic.es. Instituto de la
conditions, respectively. Interfacial tension measurements have
Grasa-CSIC, Sevilla, Spain Lipid oxidation is responsible for the
shown that these microgels adsorb to oil-water interfaces much
deterioration of polyunsaturated lipids and produces changes in the
slower than the consituent protein, and the rate is inversely correlated
flavor, texture, appearance, and nutritional quality of food products.
with the microgel size. Microgel-loaded interfaces are highly elastic
Phenolic compounds are frequently employed to delay this process
and resist coalescence but are not as resilient against volatile
by scavenging the free radicals that either initiate the lipid oxidation
diffusion as predicted for fully solid particles. However, the
or take part in the propagation of the free radical chain. However,
microgels have been used to prepare oil-in-water emulsions with
phenolic compounds have also been shown to exhibit protection in
excellent stability to coalescence across a wide range of pH and ionic
some reactions that occur without the presence of free radicals. This
strength conditions, and their composition of whey protein makes
protection is consequence of the still poorly understood ability of
them promising as highly nutritious, naturally-sourced ingredients.
phenolic compounds to trap the carbonyl compounds produced in the
course of lipid oxidation. This presentation will analyze these
AGFD 153 Desired flavor-active and undesired food-borne
carbonyl-phenol reactions by describing how the different lipidtoxicants in our food: How food chemists can help to produce
derived carbonyl compounds are scavenged by phenolics and in what healthier foods with good sensory attributes Michael Granvogl,
way the corresponding carbonyl-phenol adducts are produced. The
michael.granvogl@ch.tum.de. Technical Univ. of Munich, Garching,
involved reaction mechanisms, the selective trapping of carbonyl
Germany Aroma research in the 21st century is much more than
compounds as a function of their structure, the structure-activity
"only" characterizing the aroma of a certain food. Mostly, a decoded
relationships of phenolic compounds for these reactions, and the
aroma is only used as a basis for further research going much more
detection of carbonyl-phenol adducts in food products will be
into detail including (i) technological aspects to improve sensory
discussed.
impressions, but also to prevent the formation of off-flavors, (ii) the
characterization of precursors, or (iii) the demand for sources of "all
AGFD 151 Developing novel chemical imaging approaches in
natural" aroma compositions. Besides the formation of a desired
agriculture using mass spectrometry Suresh Annangudi1,
aroma, the simultaneous consideration of toxicologically relevant
apsbabu@hotmail.com, Jeffrey R. Gilbert2, Steve Wilson1. (1) Dow compounds during food processing has gained great importance for
AgroSciences, Indianapolis, Indiana (2) Building 306/A2, Dow
researchers as well as for the food industry, but also for all consumers
AgroSciences, Indianapolis, Indiana As we strive towards feeding
preparing their food at home. To fulfill all these requirements, a
an ever-growing world population, modern agricultural practices
combination of analytical-instrumental techniques and sensorial
continue to play a very important role in increasing crop yields.
investigations is very important. The lecture will present lots of
examples of the abovementioned topics including the development of
quantitaion methods or the elucidation of formation pathways of
food-borne toxicants, which are both necessary to be able to advice
mitigation strategies in combination with the maintenance of the
flavor expected by the consumers.
AGFD 154 Dietary intake of oxidized lipids exacerbates colon
inflammation and colon cancer through activation of Toll-like
receptor 4 (TLR4) Guodong Zhang, guodongzhang@umass.edu.
245 Chenoweth Laboratory, Univ. of Massachusetts Amherst In the
last century, there has been a dramatic increase of dietary
consumption of unsaturated lipids in US, mainly in the form of
linoleic acid (LA, 18:2ω-6)-rich vegetable oils. Unsaturated lipids are
known to be chemically unstable and highly prone to lipid
peroxidation during food processing, storage, and consumption.
However, to date, the effects of oxidized lipids on human health are
not well understood. Our recent studies showed that compared with
un-oxidized lipids, dietary intake of oxidized lipids, even at relatively
low oxidaitve status, promoted progression of colon inflammation
and associated colon cancer in mouse models. The pro-coitis and procolon cancer effects of oxidized lipids were abolished in Toll-like
receptor 4 (TLR4)-knockout mice, suggesting that oxidized lipids
promote colon inflammation and colon cancer through TLR4dependent mechanisms. We futher found that the formation of 4hydroxynonenal (4-HNE) and similar lipid peroxidation products
contributed to the adverse effects of oxidized lipids. Since the
oxidized lipids are commonly found in our daily life, our results
suggest that the individuals with or prone to colon inflammation (e.g.
inflammatory bowel disease) and colon cancer may need to reduce
the dietary intake of oxidized lipids
AGFD 155 Construction of the next generation platforms to
monitor food contamination and food fraud Xiaonan Lu,
xiaonan.lu@ubc.ca. Food Sci., The Univ. of British Columbia,
Vancouver, Canada Microbiological and chemical contaminations
of foods are critical international food safety problems. In the
meanwhile, food fraud and adulteration have been emerging in the
recent decades. As the principal investigator of Food Safety
Engineering Laboratory at Univ. of British Columbia, Dr. Lu will
introduce the newest rapid methods to monitor food contamination,
food adulteration, and their traceability across the value chain. He
will discuss different advanced techniques developed in his group for
the detection of chemical and microbiological hazards in agri-food
commodities, including PCR-based and photonic-based microfluidic
“lab-on-a-chip” platforms, hybrid multi-locus sequence typing with
confocal micro-Raman spectroscopy, molecularly-imprinted
polymers-based biosensors, and loop-mediated isothermal
amplification conjugated with quantum dots and other optical-based
nanoparticles. He will also discuss high throughput and portable
instruments developed in his group, such as portable infrared, Raman,
and NMR spectrometers, for fingerprinting food contamination,
fraud, and adulteration, which will ultimately speed food commodity
testing and improve trade.
ingredients, using additives to mask quality, and adding chemicals to
mislead standard testing methods. Consumers, industry
representatives, and regulatory agencies are demanding new ways to
rapidly authenticate the food and beverage supply. This presentation
will highlight emerging issues and approaches for detecting system
weaknesses, developing authentication protocols, monitoring and
validating distribution and processing systems and protecting the
safety and security of food in a globalized marketplace.
AGFD 157 Food defense: Defining food system disruptions Amy
Kircher, akircher@umn.edu. Univ. of Minnesota, Food Protection
and Defense Insitute, St Paul Of all the critical infrastructures in the
US, food and agriculture is of the utmost importance. You cannot opt
out of eating! Unfortunately, the intentional adulteration of our food
is taking place with increasing frequency. Typically, the adulteration
is borne out of food fraud and the desire to make money (e.g., horse
meat used as substitute for beef or wood pulp added to cheese).
However, sabotage and terrorism also have resulted in adulterated
foods. This presentation will provide an overview of global food
system disruption.
AGFD 158 Spectroscopy based methods for detection of food
adulteration Xiaonan Lu1, Barbara Rasco2, brasco@udaho.edu. (1)
Food Sci., Univ. of British Columbia, Vancouver, Canada (2) School
of Food Sci., UI/WSU, Pullman, Idaho Spectroscopic based
methods provide a basis for rapid sensing of food adulterants both
those that could cause illness as well as ones added to food to
perpetrate economic fraud. Here we will discuss advances and
applications of: Fourier Transform Infrared Spectroscopy (FTIR),
Surface Enhanced Raman Spectroscopy (SERS), nuclear magnetic
resonance spectroscopy (NMR), and mass spectroscopy including the
application of molecularly imprinted polymer, microfluidics, and
nano-based single-molecule biophotonics for detection of pesticide
residues, drug residues including growth promoters and antibiotics,
biotoxins including histamine, heavy metals, unapproved color
additives, and adulterants such as melamine. Use of spectroscopic
features of biometals to determine whether foods such as olive oil,
saffron, milk, fish, honey or fruit juices have been adulterated will
also be discussed,
AGFD 159 Non-targeted methods for characterization of foods
and botanicals James Harnly, james.harnly@ars.usda.gov. Beltsville
Human Nutrition Research Center, USDA, Beltsville, Maryland
Characterization of foods and botanicals has been described in many
terms, e.g., identification, authentication, similarity, detection of
adulteration, taxonomic exactness, or phyto-equivalence. The need
for characterization varies considerably depending on whether the
item is a food or a botanical. Regardless the terminology or the need,
the problem is the same and is best addressed by comparison of the
test material to reference materials using non-targeted methods with
chemometric analysis. Non-targeted analysis implies that no specific
compounds are being used for the comparison. As a result, a broad
chemical survey is preferable that incorporates as many of the
sample’s chemical components as possible. This goal is best achieved
AGFD 156 Frontiers in food forensics and authentication Alyson using analytical methods such as chromatographic or spectral
E. Mitchell, aemitchell@ucdavis.edu. Food Sci. Tech., UC Davis
fingerprinting with every data point a potential marker. At this stage
The extraordinary globalization and interconnectedness of the
of the analysis, there is no interest in identification or quantification
world’s food supply has raised awareness of vulnerabilities in our
of compounds. For non-targeted analysis, the best chemometric
food production and distribution systems. New and challenging risks approach is class modeling (a one class classifier) based only on the
continue to emerge as food supply chains become increasing
reference sample fingerprints. The fingerprint of the test sample is
international and complex. Although risks vary, they include
then compared to the model for the reference samples and is
microbial and chemical contamination, presence banned substances
determined to fall within or outside pre-determined statistical limits.
(e.g. dyes, drugs, pesticides) and undeclared allergens in food, and
This approach assumes that the test sample should have the same
economically motivated food adulteration (EMA). Many tactics can
composition as the reference samples. This approach will be
be used to lower the economic value, quality and potential safety, of
demonstrated for the analysis of skim milk powders for adulterants
foods including: replacing high value ingredients with lower value
using NIR and NMR and for the authentication of Maca (Lepidium
meyenii) by direct injection MS.
AGFD 160 Standardization of non-targeted methods for food
adulteration prevention Zhuohong Xie, kyx@usp.org, Jeffrey
Moore. Food Standards, US Pharmacopeia, Rockville, Maryland
Based on recent market trend and numbers of scientific publications,
non-targeted testing for potential adulterants in foods and food
ingredients is becoming a more common approach. A non-targeted
method for detecting adulteration is one which models the properties
of the authentic material, rather than the properties of the adulterants
or any of the adulterant's characteristics. Confusion on terminology
and lack of guidance on procedures to develop and validate nontargeted methods for food fraud detection has hindered wider use of
these methods in food industry. To address this need, US
Pharmacopeia has developed a guidance document on non-targeted
methods. The document covers all aspects of non-targeted testing,
from the collection and analysis of reference samples, through
development of the non-targeted testing statistical models, to
monitoring and maintenance, as well as advice on abnormal samples
handling.
Unscrambler X (version 10, CAMO, USA).
AGFD 163 Ohmic heating and its advantages for clean labeling
Sudhir Sastry, sastry.2@osu.edu, Taras Pyatkovskyy, Chaminda
Samaranayake. The Ohio State Univ., Columbus Ohmic heating was
originally developed to take advantage of the energy generated by the
passage of electrical current to heat foods. However, it has become
clear in recent years, that a significant nonthermal component also
exists, which may be synergistic with the generated heat, to yield
outcomes that are not possible with typical nonthermal processes.
One finding is that the inactivation rates of bacterial populations
(both vegetative cells and spores) are accelerated due to the influence
of the electric field. The other, more recent finding pertains to the
effect of ohmic heating on enzymes, which are both thermally and
electrophoretically agitated, resulting in an effect similar to a
temperature elevated above the actual measured temperature. The
effects on polar and nonpolar molecules differ, based on this same
principle. These effects imply reduced need for preservatives and
additives, resulting in the possibility of clean-label products.
AGFD 164 Limited survey of dark chocolate and bakery
products for undeclared milk Binaifer Bedford1, Ye Yu2, Xue
AGFD 161 Fingerprinting and metabolomics applications in
Wang2, Lauren Jackson1, Lauren.Jackson@fda.hhs.gov. (1) FDA,
food/botanical authentication and quality evaluation Jianghao Sun2, Bedford Park, Illinois (2) IFSH, Illinois Inst. of Tech., Bedford Park,
Jianghao.sun@ars.usda.gov, Pei Chen1. (1) USDA, Beltsville,
Illinois Milk is one of the most common food allergens, affecting
Maryland (2) USDA-ARS, Beltsville, Maryland Fingerprinting and about 3% of infants and young children. Undeclared milk in dark
metabolomic approaches show great potential in differentiation of the chocolate and bakery products has been responsible for numerous
geographical origins, grow conditions, species and cultivars, and
allergen-related recalls in the U.S. In response to these events, a study
storage conditions of food and botanicals. We developed the flowwas initiated to survey dark chocolate and bakery products (dry
injection mass spectrometric fingerprinting (FIMS), and ultra-high
mixes and pre-packaged cookies) for undeclared milk using
performance liquid chromatography tandem high resolution mass
commercially available quantitative ELISA kits. Dark chocolate
spectrometry (UHPLC-HRMS) based metabolomic methods for
products with any milk advisory statement contained milk above the
food/botanical quality evaluation and authentication. FIMS is a high
limit of quantitation [2.5 µg/g (ppm)] in 75% of the bars, with the
throughput metabolite fingerprinting method with little sample
majority having levels >1,000 ppm milk. In addition, 15% of
preparation, no chromatography, and instrument cycle times of less
chocolates labeled “dairy-free" or "lactose-free”, and 25% labeled
than 2 min, and it has been successfully been employed to
“vegan” tested positive for milk, all with concentrations >1000 ppm
differentiate the skullcap from toxic germander, conventionally and
milk. Even 33% of chocolates with no reference to milk on the label
organically grown grape fruit and different origins of cinnamon. In
contained 60 to 3400 ppm milk. Dry bakery mixes without a milk
comparison with FIMS, UHPLC-HRMS based metabolomics can
advisory statement, a dairy-free statement, and milk ingredient
give a better understanding of the whole metabolome and then target statement tested positive in nearly 9% of the survey samples (2-16
the components which are responsible for the group differences. The ppm milk), while all cookies in this category tested negative. Bakery
metabolomic analysis of apples, daylily and microgreen broccoli was products bearing advisory and/or dairy-free statements were also
used as examples to show the advantages of non-targeted
evaluated and none were found to contain detectable amounts of
metabolomic approach in food species differentiation, food
milk. For both food groups evaluated in this study, the type of
processing and postharvest storage.
advisory statement for milk did not predict the amount or absence of
milk protein found in products. Consumers with milk allergies should
AGFD 162 HPLC fingerprinting for authentication of Berberis
be cautious when purchasing dark chocolate products, particularly
species Nutan Kaushik, kaushikn@teri.res.in, Daya Bharadwaj. The those that have a milk advisory statement. The study also indicates
Energy of Resources Inst, New Delhi, India The stem, stem bark,
that some bakery products with advisory statements for milk may
roots and root bark of Berberis species are used in various Ayurvedic, pose a risk to consumers.
homeopathic and ethno-medicines as raw material or as an ingredient.
Selection of raw material is very important to get the desired active
AGFD 165 Applications of isothermal calorimetry for food safety
compounds in the prescribed range in an herbal preparation. A simple Lars Wadsö, lars.wadso@byggtek.lth.se. Lund Univ., Lund, Sweden
and sensitive analytical method has been developed and validated for Isothermal calorimetry is the measurement of heat production rate
authentication and identification of Berberis plant parts and species
(thermal power) as a function of time on samples that typically have a
using HPLC fingerprinting in conjunction with chemo metric
size of 1-100 mL. The measurement takes place at constant
method. Diverse sets of experiments were conducted using univariate temperature and continuously monitors the heat produced by
approach by selecting different extraction variables such as weight of processes in the sample. In the food safety field the main interest is
sample, type of solvents and sample to solvent ratio, method of
the heat produced by microbial activity. In the case of aerobic
extraction and HPLC method. All the optimizations were done
processes (respiration), the heats are high and constant per mole
statistically using Duncan’s ranking method based on total extractive oxygen consumed; for anaerobic processes, the heats are lower and
value (%) and /or berberine content (%).Identification and
variable, depending on the end-products of the fermentation
authentication of different parts of the plant and species was done by processes. Isothermal calorimetry can detect (exponential) growth of
plotting the score plot and loading plots generated from Principle
microorganisms, but not the existence of inactive microorganisms,
Component Analysis (PCA) using the multivariate software
toxins etc. per se.Three uses of isothermal calorimetry stand out in
the field of food processing and food safety: 1. The use of multi-
channel calorimeters to assess the result of different process
conditions, microorganisms, substrates etc. on shelf life in the science
and technology of food processing development. The usefulness in
this case comes from the fact that the calorimeter makes a sensitive
and continuous measurement of the microbial kinetics. 2. Isothermal
calorimetry as a complement to plate counts, as in calorimetry only
one measurement is needed to monitor the development of the
microbial community, instead of many labor intensive dilutions and
counting of plates. 3. It has the potential to measure heat produced
inside packaged food without opening the packages. This can be
useful when testing aseptic packaging techniques. All three
aforementioned uses of isothermal calorimetry have been tested, but
are not yet used on a large scale in the food field
AGFD 166 FSMA and the current good manufacturing practice,
hazard analysis, and risk-based preventive controls for human food
rule Lillian Hsu, Lillian.Hsu@fda.hhs.gov. FDA CFSAN, College
Park, Maryland The FDA Food Safety Modernization Act (FSMA),
signed into law by President Obama on Jan. 4, 2011, enables FDA to
better protect public health by strengthening the food safety system.
It enables FDA to focus more on preventing food safety problems
rather than relying primarily on reacting to problems after they occur.
The law also provides FDA with new enforcement authorities
designed to achieve higher rates of compliance with prevention- and
risk-based food safety standards and to better respond to and contain
problems when they do occur. Currently, FDA has issued seven
foundational rules directed by FSMA. This presentation will focus on
one of these foundational rules, the Current Good Manufacturing
Practice, Hazard Analysis, and Risk-Based Preventive Controls for
Human Food final rule (found in 21 CFR Part 117). This final rule is
the product of a tremendous level of outreach by the FDA to industry,
consumer groups, the agency’s federal, state, local and tribal
regulatory counterparts, academia and other stakeholders. In general,
Part 117 establishes new requirements for covered domestic and
foreign facilities producing human food to develop and implement a
food safety plan based on hazard analysis and risk-based preventive
controls. This involves: (1) evaluating the hazards that could affect
food safety, (2) specifying what preventive measures, or controls,
will be put in place to significantly minimize or prevent the hazards,
(3) specifying how the controls will be monitored to ensure they are
working, (4) maintaining records of the monitoring, and (5)
specifying what actions the facility will take to correct problems that
arise.
AGFD 167 FSIS food regulatory and labeling overview Jeff
Canavan, jeff.canavan@fsis.usda.gov. USDA, Food Safety and
Inspection Service, Washington, DC The Food Safety and
Inspection Service (FSIS) regulates meat, poultry, and egg products.
FSIS has implemented additional governance and regulatory
structures to ensure food labels meet strict criteria to ensure labeling
is truthful an not misleading inclduing new guidelines on special
statements and claims. This presentation will cover recent updates on
special statements and claims as well as the recent implementation of
new USDA programs and audits inclduing: identifying natural &
special claims, animal production raising claims, and prior label
approval.
AGFD 168 From chemosensory codes to unified flavor
quantitation Thomas Hofmann1, thomas.hofmann@wzw.tum.de,
Andreas Dunkel2. (1) TU München, Neufahrn, Germany (2),
Technical Univ. of Munich, Freising, Germany The hedonic
evaluation of food flavors is due to the high discriminatory power of
the olfactory and gustatory system arising from ~380 odorant and
~30 taste receptors. In contradiction to traditional views, the sheer
unlimited variations in food flavors have recently been shown by the
so-called Sensomics approach to be due to a “combinatorial
chemosensory code” comprising a surprisingly small center group of
3 - 40 key food odorants (KFOs) per item, out of ~230 KFOs out of
the 10.000 food-born volatiles, and 10 - 40 key food tastants and taste
modulators per item, out of the several thousands of non-volatile food
constituents. Chemosensory recombinants of 3 - 40 key odorants and
15 - 40 key tastants were found to be necessary and sufficient for
“synthesizing” the authentic percept of a specific food flavor. The
finding that odor and taste are based on a combinatorial interplay of a
limited number of volatile and non-volatile food constituents opens
new avenues for the comprehensive quantitative assessment of food
flavors by means of targeted multiparametric analysis. While their
volatility made odorants predestined for analysis by means of gas
chromatographic techniques and the advent of liquid mass
spectrometry enabled the efficient analysis of non-volatiles,
combined high-throughput quantitation of key odorants and tastants
enabling a comprehensive analytical flavor assessment is still out of
reach. Therefore, future focus needs to be put on the unified flavor
quantitation utilizing the advancement in UHPLC-MS/MSMRM
techniques combining high sensitivity, selectivity and linearity. First
achievements will be presented to reach that goal using apple juice as
an example.
AGFD 169 Using data tools and data visualization to interpret
multifactorial flavour datasets Andrew J. Taylor1,
flavometrix@btconnect.com, Donald S. Mottram2. (1) Flavometrix
Limited, Long Whatton, United Kingdom (2) Dept. of Food and
Nutritional Sciences, Univ. of Reading, United Kingdom Flavour
research typically involves multifactorial-type experiments to
understand the interactions between factors like raw materials,
processing, chemical and sensory analyses. Developments in
business, in pharmaceutical research and in genomics have led to the
availability of software tools that allow large amounts of data to be
analysed on one platform. Data can be text or numerical and
interrogation can use combinations of both to data-mine and identify
significant factors, or simply used to test hypotheses. Analysis uses
the conventional statistical tools like ANOVA, PCA, PLS and
clustering but, with all the data present, it is easier to interrogate the
data in many different ways and visualise the outputs in 2D and 3D
formats, thus making it easier to explain results to managers or
clients. To demonstrate the potential of these techniques, existing
data on the production of volatile aroma compounds from three
different cereals (oats, wheat and maize) during extrusion (different
levels of moisture, time and temperature) was further analysed. The
presentation will show how data can be easily imported from pdf or
spreadsheet files and “data wrangled” to add other types of data (e.g.
structures, molecular formulae, or physico chemical parameters like
logP). After importing into one of the commercially available data
visualisation platforms, examples will be given to show the power of
this type of data analysis, which can represent many different
parameters simultaneously, unlike the conventional 2D tables of data
or the restrictions of standard spreadsheet chart-plotting tools.
AGFD 170 Efficient aroma analysis through non-targeted prescreening followed by detailed analysis using on-line MS and GCEI/APCI-MS Jun Hatakeyama2, hatakeyamaj@nichirei.co.jp,
Andrew J. Taylor1. (1) Flavometrix Ltd, Loughborough, United
Kingdom (2) Nichirei Corporation, Yokohama, Japan Non-targeted
analysis is often used as a pre-screening step to determine what
differences exist between samples and identify which samples should
be submitted for more detailed analyses. In this study, the
methodology was applied to food aroma analysis. Headspace analysis
using on-line MS is well-suited to non-targeted analysis because of
its short analytical time (around 30 seconds). A combination of
headspace analysis (using on-line APCI-MS; MS-Nose) and
statistical analysis of variance, (ANOVA) was carried out on two
commercial Camembert cheeses to find differences in their aroma
profiles. Although ions that vary significantly can be identified, the
challenge with on-line techniques like APCI-MS and PTR-MS is
assigning ions to specific aroma compounds because several
compounds can produce ions with the same m/z values. To assign
ions that had significant differences in ANOVA to specific
compounds, a standard GC-MS was set up to provide simultaneous
detection by EI/MS and by APCI (GC-EI/APCI-MS). The ion at m/z
= 89 in the APCI trace showed the greatest variation in ion intensity
between the samples (p < 0.0001) and was associated with the
isobaric compounds ethyl acetate and 3-hydroxy-2-butanone (both
C4H8O2) by GC-EI/APCI-MS. Moreover, real time monitoring of
the ion at m/z = 89 and several other selected ions was carried out
during eating of the two Camembert cheeses using MS-Nose to
measure aroma release in vivo. Differences in aroma release were
found in vivo both from the ion at m/z = 89 and from the ion at m/z =
87 which was assigned to 2-pentanone and 2,3-butandione. The
combination of rapid headspace analysis using MS-Nose, data
manipulation (ANOVA) and measuring aroma release in vivo using
MS-Nose allowed key differences between the cheeses to be
identified in this study and advantages of this analytical approach will
be discussed.
from 40 µmol/L for ARHPHPHLSFM to 800 µmol/L for
IQKEDVPS, while the peptides EIVPNS[phos]VEQK and
INTIASGEPT were not taste-active up to a maximum concentration
of 2000 µmol/L. New strategies on how to most effectively locate
and identify these taste-active peptides will be presented for the first
time.
AGFD 173 Streamlined approach for the determination of aroma
components of aged liquors Wenqi Zhu, wzhu14@illinois.edu,
Keith R. Cadwallader. Dept. Food Sci. Human Nutr., Univ. of
Illinois, Urbana An important requisite for the accurate
determination of aroma compounds is their careful isolation prior to
gas chromatography (GC). For this purpose, solvent-assisted flavor
evaporation (SAFE) is considered by many to be the best overall
method to produce a “clean” aroma extract”, which is suitable for
cool on-column injection GC analysis. This approach avoids the
formation of thermally generated volatile artifacts and thus provides a
more accurate determination of the actual aroma components of the
product. However, SAFE is time consuming and labor intensive,
especially when applied repeatedly for quantitation by stable isotope
dilution analysis (SIDA). In this paper, a streamlined approach will
be presented for the analysis of aged liquors or spirits. SAFE was
AGFD 171 Rapid, sensitive, and spatially resolved measurements performed directly on the product prior to the analysis by GCof trace volatiles using sorbent meshes and high-resolution ambient
olfactometry, GC-MS and quantitative analysis by stable isotope
ionization mass spectrometry Gavin L. Sacks, gls9@cornell.edu,
dilution analysis (SIDA). To verify the proposed approach, sensory
Jillian A. Jastrzembski, Madeleine Y. Bee. Food Sci., Cornell Univ., difference testing was conducted to compare original liquor products
Ithaca, NY Measuring the concentration and distribution of volatiles versus their “SAFE isolate” counterparts for 3 clear (porcelain-aged)
in foods and other agricultural products is of considerable interest to
and 3 brown (oak-aged) liquors. Results showed that the aroma of the
food scientists and members of related fields due to their role in
SAFE isolates could not be differentiated from that of the original
aroma and chemical communication. However, strategies for
liquor products. Further comparisons between neat and SAFE isolates
performing high-throughput measurements of trace-level volatiles, or of one clear (porcelain-aged) and one brown (oak-aged) liquor were
for generating images of the distribution of volatiles within a sample, done using GC-FID profiles, GC-MS-olfactometry [combined with
has lagged behind many other physiochemical traits (e.g. major
aroma extract dilution analysis (AEDA)], quantitative analysis by
metabolites, color, texture). We have recently proposed to use novel
SIDA of several selected odorants. Results showed that the aroma
sorbent meshes (SPMESH) to extract trace volatiles from complex
(AEDA) and volatile profiles of the SAFE isolates did not
matrices while preserving the spatial distribution of the original
significantly differ from those of the original liquors. The quantitative
sample. SPMESH can then be coupled to ambient ionization – mass
results were nearly identical between neat and SAFE isolates for each
spectrometry, e.g. Direct Analysis in Real Time (DART)-MS,
liquor, except for certain semi-volatile constituents which were not
avoiding the use of slow gas chromatography – mass spectrometry
recovered well by SAFE in the brown liquor (e.g. vanillin and
(GC-MS) analyses. Using SPMESH-DART coupled to a high
syringaldehyde). Based on these results, the use of a SAFE procedure
resolution mass spectrometer (Orbitrap Elite) we can achieve
prior to detailed aroma analysis of aged liquors provides a simple and
detection limits from 2 ng/L to 3 µg/L for four common volatiles in
convenient way to expedite and streamline the determination of the
grape samples with an analysis time of <30 seconds per sample. We
key odorants.
also show that SPMESH materials can be used with micro-titer plates
to achieve rapid, parallel extraction of volatiles, which can then be
AGFD 174 Determination of chlorophenols in starch and starch
efficiently analyzed by DART-MS using an automated positioning
based snacks by solid phase microextraction with in situ
stage
derivatization and gas chromatography coupled to tandem mass
spectrometry C T. Shao, tony.shao@pepsico.com, Vincent A. Elder.
AGFD 172 Targeting taste-active peptides in foods by new
PepsiCo Inc., Plano, Texas Chlorophenols are found in drinking
approaches in peptidome analysis Karin Sebald,
water and many other food and ingredients. Due to their low
Karin.Sebald@tum.de, Andreas Dunkel, Thomas Hofmann,
threshold, chlorophenols could easily cause medicinal off-flavor in
Technical Univ. of Munich, Freising, Germany In many foods and, food. Therefore, it is critical to be able to detect trace level of
in particular, in fermented products, like dairy products, cocoa, soy
chlorophenols in tainted product/ingredients in order to identify the
sauce etc. sensory active peptides have been proposed to contribute to sources and better control product quality. Many methods have been
the typical taste profile. Since several decades, such key taste-active
developed to determine chlorophenols in different matrices. This
peptides have been located among the complex profile of peptides in study was to develop a sensitive and automatic SPME method using
foods by applying a time- and labor-consuming iterative fractionation in situ derivatization by acetylation and tandem mass spectrometry
approach. The advent of modern proteomics and bioinformatics tools for both starch ingredient and starch based snacks containing oil. The
opens new avenues towards a more rapid food peptidome analysis.
2-Chlorophenol, 2,4-Dichlorophenol, 2,4,6-Trichlorophenol, 2,3,4,5Smart combination of bioinformatics and targeted proteomics
Tetrachlorophenol and Pentachlorophenol were evaluated. The
protocols with molecular sensory science tools holds promise to
linearity in the range of 0 to 500 ng×L-1 had r2 from 0.9891 to
enable a straightforward identification of taste-active peptides in
0.9952 and from 0.9230 to 0.9842 for starch and oil, respectively.
complex food peptide mixtures. This approach will be presented for
Limits of detection (LODs) of selected chlorophenols were from
the identification of bitter peptides in fermented fresh cheese as an
0.0030 to 3.8281 ng×L-1 for starch and 0.3978 to 13.7246 ng×L-1 for
example. Validated by using synthetic references and human sensory oil. Limits of quantification (LOQs) were from 0.0101 to 12.7603
analysis, 15 bitter peptides were found with taste thresholds ranging
ng×L-1 for starch and from 1.3261 to 45.7486 ng×L-1 for oil. The
recoveries ranged from 104.2 to 131.0% with relative standard
deviation (RSD) from 0.1 to 7.2% for starch. The recoveries were
from 70.4 to 163.1% with RSD from 2.7 to 23.9% for oil. The results
showed this method was capable for determining chlorophenols in
starch and starch based snacks containing oil with rapid, simple
sample preparation and high sensitivity.
shown that anthocyanins are potent antioxidants and antiinflammatory agents, and anthocyanins consumption has been
associated with lower incidence of chronic diseases. However,
replacing synthetic colors with natural alternatives can be rather
challenging. Anthocyanins change color with pH, and are susceptible
to degradation during processing and storage. Even more, despite the
variety of anthocyanin-based colors encountered in nature, most
AGFD 175 Sensomics approach applied to flavor and taste
anthocyanins applications have been limited to produce different
studies in yellow tamarillo (Solanum betaceum) fruit Juliana María shades of red and purple in foods. In this talk we will review many
García-Chacón, Laura Juliana Prieto, Coralia Osorio Roa,
lessons learned from nature and from Wrolstad about the world of
cosorior@unal.edu.co. Departamento de Química, Universidad
anthocyanins: the role of the anthocyanin chemical structure,
Nacional de Colombia, Bogota Yellow tamarillo is a shrub native to copigmentation, and other mechanisms used by plants to stabilize the
the Andes that belongs to the Solanaceae family. This fruit is source
anthocyanin chemical structure and how we can imitate nature to
of vitamins A, B6, C, and E, calcium, iron, and phosphorus. Its flavor produce a wide variety of anthocyanin-based colors.
is intense, but some characteristic residual bitter taste makes it
rejected for some consumers. Sensomics approach was used to
AGFD 178 pH-Differential method applied to the color
identify the odor-active volatiles and the non-volatile compounds
assessment of anthocyanin-rich extracts and microencapsulates from
responsible for bitter taste. The GC-O, GC-MS and AEDA analysis
Pouroma cecropiifolia Mart. fruit Juliana Barrios, Alicia Lucía
of SAFE (Solvent Assisted Flavor Evaporation) extract allow to
Morales, Coralia Osorio Roa, cosorior@unal.edu.co. Departamento
identify (Z)-3-hexenal, hexanal, and ethyl butanoate as key aroma
de Química, Universidad Nacional de Colombia, Bogota The pHcompounds of yellow tamarillo. Additionally, the bioguided (taste
differential method for the anthocyanin content measurement has
sensory analyses) fractionation of freeze-dried fruit with different
been highly recognized to be simple, rapid and cheap in comparison
polarity solvents showed the presence of a bitter compound, that was with the others, showing good reproducibility. This
further isolated an identified as rosmarinic acid by MS and NMR. Its spectrophotometric method is based on the reversible structural
bitter taste threshold value was determined by using the 3AFC
transformations that anthocyanin compound exhibit by pH effect.
(alternative forced choice) method to be 37.00 ± 1.25 mg/L
With the purpose to develop value-added products from the so-called
uva caimarona Amazonian fruit (Pourouma cecropiifolia Mart.), the
AGFD 176 Analysis of organic volatile aroma compounds in
anthocyanin-content of four fruit extracts (soxhlet, liquid-liquid and
douzhi and tentative characterization of the key odorants by odor
supercritical fluid extracts) was evaluated by the pH-differential
activity value Yuping Liu2, liuyp@th.btbu.edu.cn, Jia Huang1, Yu
method. After that, the soxhlet extract was selected to develop
Zhang1, Zhiwei Miao3. (1) School of Food and Chem. Eng., Beijing anthocyanin-rich microencapsulates by spray-drying. The thermal
Tech. and Business Univ., China (2) Beijing Advanced Innovation
and pH anthocyanin stability of original extracts and
Center for Food Nutrition and Human Health, Beijing Tech. &
microencapsulates was also evaluated. It was found that the increase
Business Univ., China (3) Beijing Key Laboratory of Flavor
of temperature, reduced the anthocyanin content in the P.
Chemistry, Beijing Tech. and Business Univ., China The organic
cecropiifolia anthocyanin solutions, and also that pH values lower
volatile aroma compounds in douzhi were studied using SDEthan 3.5, allow to keep the color tone of solutions until ca. two
GC/MS. A total of forty-five volatile compounds were identified,
months.
including sixteen alcohols, two phenols, eleven carboxylic acids, four
esters, five aldehydes, two ketones, two sulfides, two furans and one AGFD 179 Authentication of food ingredients by vibrational
pyridine. These compounds were determined by MS, and conformed spectroscopy: Moving out of the lab Luis Rodriguez-Saona,
by comparison of the retention times of the separated constituents
rodriguez-saona.1@osu.edu. Food Sci. and Tech., The Ohio State
with those of authentic samples and by comparison of retention
Univ., Columbus Despite the high economic and safety impact of
indexes (RIs) of separated constituents with the RIs reported in the
food adulteration, food surveillance is limited by high costs and
literature. In order to tentatively determine the key odorants, these
limited resources available to regulatory agencies. Vibrational
compounds were quantized by using 1,2-dichlorobenzene as internal spectroscopy (NIR, IR and Raman) can provide rapid and coststandard, and their odor activity values (OAVs) were calculated.
effective tools for effective food surveillance, and deter acts of fraud
Among forty-five volatile compounds, nineteen compounds whose
conducted for economic gain by food producers, manufacturers,
OAVs were more than one were considered as the key odorants. In
processors, distributors, or retailers. This presentation covers the
nineteen compounds, five compounds including 3-methyl-1-butanol, current state of research on applications of vibrational spectroscopy
1-hexanol, (Z)-3-hexen-1-ol, gamma-nonalactone and dimethyl
for authentication of high-value raw materials susceptible to
disulfide were common in the three douzhi samples. These
economically-motivated tampering. Optical technology is rapidly
compounds might make douzhi from different manufacturers have
developing and instruments are available commercially as portable,
some common odor characteristics.
hand-held, and micro-devices that can be used when it is not practical
or economical to use the more costly and sophisticated instruments
AGFD 177 Colorful world of anthocyanins: Learning from
used in research laboratories. Powerful pattern recognition techniques
nature Monica Giusti, giusti.6@osu.edu. Food Sci. and Tech., The
can be used to screen materials and enable real-time and field-based
Ohio State Univ., Columbus Anthocyanins are wonderful plant
measurements for controlling the raw material stream. Advantages of
pigments widely distributed in nature and responsible for most of the these approaches include low cost, small size, compactness,
orange, red, purple, violet, blue and even some black colors of plants. robustness, high-throughput and ease of operation for in-field routine
My work with anthocyanins as natural alternatives to synthetic dyes
analysis.
started over two decades ago at Oregon State Univ., under the
guidance of Dr. Wrolstad. Through these years I have continued
AGFD 180 Understanding anthocyanin: Researcher and
investigating this class of compounds and witnessed interest on
educator Dr. Ron Wrolstad Jungmin Lee,
anthocyanins increase around the world. Anthocyanins are becoming jungmin.lee@ars.usda.gov. USDA-ARS-HCRU worksite, Parma,
more relevant to the food industry as the demand for natural
Idaho This invited presentation is in honor of Dr. Ronald E.
alternatives to synthetic dyes is increasing. In addition, research has
Wrolstad (Distinguished Professor Emeritus), recipient of the 2017
ACS AGFD Advancement of the Application of Agricultural and
Food Chemistry Award. The talk will be a brief overview of Dr.
Ronald E. Wrolstad’s research program and career; Dr. Wrolstad’s
discoveries, and what my research program has done to expand those
findings will also be summarized. Fruit secondary metabolites, such
as anthocyanins, have long been valued for the organoleptic
properties they impart to fruit as well as the products derived from
fruit. More recent interest has focused on the possible health benefits
these compounds might possess. Secondary metabolites develop the
appearances, flavors, and textures that directly effect fruit quality.
Selections from Dr. Wrolstad’s most cited work on (1) small fruit
phenolics, (2) anthocyanin methods, and (3) fruit product adulteration
and authenticity will be discussed.
AGFD 181 Rewards of anthocyanin research Ronald Wrolstad,
ron.wrolstad@oregonstate.edu. Food Sci., Oregon State Univ.,
Corvallis My first assignment as a tenure-track Assistant Professor
was a collaborative investigation with the objective of finding
chemical indices that could predict whether or not new strawberry
genotypes would have acceptable color when processed as frozen
berries. Strawberries are problematic, as subsequent projects
concerned the color quality of strawberry preserves, strawberry wine,
and strawberry juice and concentrate. Fruit juice adulteration became
a major international issue in the 1980’s, and we applied indices
derived from a compositional data-base that we generated to
determine the authenticity of several different juice commodities. Our
curiosity of anthocyanin instability lead to research grants on
anthocyanin-derived natural colorants. Research on anthocyanins
became respectable in the late 90’s when the antioxidant properties
and possible health benefits of fruits and vegetables became a hot
item. Improvement of anthocyanin analytical methods was a constant
thread through all of these studies. Anthocyanins are good for you,
and they have been particularly good for me.
AGFD 182 Manuka honey authentication via fingerprinting and
statistics Nicole Beitlich, nicole.beitlich@yahoo.de, Karl Speer.
Food Chemistry, Technische Universität Dresden, Germany
Manuka honey is one of the most adulterated monofloral honeys in
the world since it is the major medical grade honey currently
approved for clinical application, especially for wound healing. The
antibacterial activity of manuka honey is mainly caused by
methylglyoxal (MGO), aside of other as yet unknown compounds.
This has led to more so called manuka honey being sold on the
market than actually produced. For this reason the blending and
adulteration of manuka honey has come into focus everywhere.
Therefore, the New Zealand Government and the UMFHA have
requested robust and clear parameters for the identification of
genuine manuka honey. In our study, more than 150 authentic honey
samples from monofloral manuka, kanuka, and other New Zealand
honeys supplied by the UMFHA were characterized by SPE-UHPLCPDA-MS/MS and HS-SPME-GC/MS. A classification system named
HAHSUS (Honey Authentication by HS-SPME-GC/MS and
UHPLC-PDA-MS/MS combined with Statistics) was developed
which is capable of differentiating and classifying manuka honey
from New Zealand other honeys, especially from the pollen-identical
kanuka honey. It is also possible to estimate the percentage of
manuka honey in manuka-kanuka honey mixtures.
The HAHSUS method will be presented.
therefore urgently required and has driven forward the progress in
analytical instrument technology as well as statistical data analysis.
Technological improvements leading to high-resolution mass
spectrometers with faster scanning capabilities at high resolving
power have expanded the functionality beyond traditional datadependent acquisition (DDA) approaches to targeted metabolomics
with improved precision and sensitivity challenging the coefficients
of variation typically observed in triple-quadrupole based mass
spectrometers. The recent generation of tandem quadrupole time-offlight (QqTOF) mass spectrometers led to the development and
advancement of acquisition methods like high resolution multiple
reaction monitoring (MRM-HR), information-dependent acquisition
(IDA), sequential window acquisition of all theoretical fragment-ion
spectra (SWATH), and MSAll. The presentation will demonstrate
and compare the application of the aforementioned data acquisition
strategies for application in food authenticity studies and outline
current limitations and possibilities.
AGFD 184 Non-targeted fingerprints for detecting milk quality
and safety Weiying Lu1, 30864429@acs.org, Boyan Gao2, Lijuan
Du1, Liangli L. Yu2. (1) Inst. of Food and Nutraceutical Science,
School of Agriculture and Biology, Shanghai Jiao Tong Univ.,
Shanghai, China (2) Univ of Maryland, College Park The nontargeted detection combines fingerprinting techniques and
chemometrics to detect toxicants or foreign components in foods,
without prior knowledge of their chemical compositions or specific
structures of marker compounds. A series of non-targeted mass
spectrometric, infrared and Raman spectroscopic fingerprints were
introduced in the detection of milk quality and safety. Using the stateof-art fingerprinting methods such as ultraperformance liquid
chromatography-mass spectrometry, flow injection mass
spectrometry or Fourier transform infrared spectroscopy fingerprints
combined with non-targeted principal component analysis and partial
least squares modelling, differentiation of pure milk from their
counterparts adulterated with non-milk proteins such as soybean or
pea proteins has been achieved. Through these successful
applications, the non-targeted detection technology may be a reliable
and versatile approach in preventing food-related fraud in the future.
AGFD 185 Application of a novel FT-NIR and PLS1
methodology to the rapid prediction of authenticity of extra virgin
olive oil products Magdi M. Mossoba,
magdi.mossoba@fda.hhs.gov. CFSAN, FDA, College Park,
Maryland Economically motivated adulteration (EMA) of extra
virgin olive oils (EVOO) has been a worldwide problem and a
concern for government regulators for a long time. To detect EMA of
olive oil and address food safety vulnerabilities, we used our
previously developed rapid screening methodology (Lipids 50:705718 (2015); Lipids 51:1300-1321 (2016)) to authenticate EVOO. For
the first time, FT-NIR spectroscopy in conjunction with partial least
squares (PLS1) analysis was applied to commercial products labeled
EVOO to rapidly predict whether they are authentic, potentially
mixed with refined olive oil (RO) or other vegetable oil(s), or are of
lower quality. Of the 88 commercial products labeled EVOO that
were assessed according to published specified ranges, 33 (37.5%)
satisfied the three published FT-NIR requirements identified for
authentic EVOO products which included the purity test. This test
was based on limits established for the contents of three potential
adulterants, oils high in linoleic acid (OH-LNA), oils high in oleic
AGFD 183 Novel approaches in high-resolution UHPLC-MS
acid (OH-OLA), palm olein (PO), and/or refined olive oil (RO). The
based metabolomics for analysis of food authenticity Andreas
remaining 55 samples (62.5%) did not meet one or more of the
Dunkel, andreas.dunkel@tum.de, Thomas Hofmann, Technical Univ. criteria established for authentic EVOO. The breakdown of the 55
of Munich, Freising, Germany Consumers demand besides high
products was EVOO potentially mixed with OH-LNA (25.5%), OHquality and safe foods a complete traceability to interrelate
OLA (10.9%), PO (5.4%), RO (25.5%), or a combination of any of
identifiable entities chronologically throughout the food chain. The
these four (32.7%). These findings are significant not only because
availability of fast and reliable authentication methodologies is
they were consistent with previously published data based on the
results of two sensory panels that were accredited by IOC, but more
importantly, because each measurement/analysis was accomplished
in less than 5 minutes.
AGFD 186 SPME-GC-ToF-MS techniques applied to identifying
potential product taints Michael J. Morello,
mjmorello226@gmail.com. PepsiCo Global RD, Barrington, Illinois
Two examples will be provided to illustrate the use of SPME-GCToF-MS for detecting potential product taints. A key benefit of Time
of Flight (ToF) MS in detecting trace differences is the fast sampling
rate, which enables automated spectral deconvolution. However, it is
critical to ensure automated deconvolution does not inadvertently
confound comparative results. In the first example, a hydrocarbon
taint in grain in grain samples was traced to the printed portion of the
sample bags. These results demonstrated that the grain was not
tainted. In the second example, multiple samples of post recycled
PET were evaluated. Results clearly indicated the samples had
varying levels of residual volatile substances. Data illustrating
residuals in the PET, helps prevent use of those recycled streams and
thereby mitigate risk of tainted product.
AGFD 187 Food forensics investigation combining microscopy
and spectroscopy Jinping Dong, jinping_dong@cargill.com, Var
St.Jeor, Abigail Lape, Tim Lindgren. Cargill, Shoreview, Minnesota
In food manufacturing, foreign material (including foreign
chemicals/microorganisms and foreign objects) is a common safety
issue. Other processing or quality related problems (i.e. off color, off
flavor, off odor, change of physical properties, sedimentation, filter
plugging, loss of ingredient functionality, adulteration, etc.) are also
frequent challenges in the food industry. All of these problems are
often unexpected and require fast response to find the cause and
solution. The goal is to provide safe, high quality food with desired
sensory to the consumer. The investigation process, which often
involves exhaustive scientific procedures, to address these urgent
safety and quality issues is defined as food forensics.Over the last
two decades, Cargill has developed its Food Forensics program, to
ensure safe and high quality product to its customers. Owing to its
broad business spectrum, the forensics team in Cargill has built
experience and expertise that makes it one of the kind in the field.
Microscopy (including regular light microscopy, confocal laser
scanning microscopy, electron microscopy, and micro-CT (x-ray
computed tomography)) and spectroscopy (including FTIR, Raman,
fluorescence, and energy dispersive spectroscopy or EDS) are two
important frequently used techniques in forensics investigation. In
this presentation, we will briefly introduce how Cargill's global
initiative on Food and Material Forensics has been successful in
helping customers. Two examples employing SEM, CT and FTIR to
address 1) the black spots on baked bread and, 2) coating issues of
fried chicken nuggets, will be discussed.
AGFD 188 Selected food forensic techniques to evaluate food
authenticity and adulteration Sneh D. Bhandari1,
sneh.bhandari@mxns.com, Mark Germani2, Zhuohong Xie3. (1)
Chemistry R&D, Merieux NutriSciences, Crete, Illinois (2) Micro
Material Research, Burr Ridge, Illinois (3) Food, US Pharmacopeia,
Rockville, Maryland There is a keen interest in methods that can be
used to verify authenticity and adulteration of beverages, foods and
ingredients. We evaluated different techniques for targeted analysis
in selected matrices to establish food authenticity and confirm
adulteration. Case studies of analysis of the authentic and spiked
samples are used to investigate application of different techniques to
assess authenticity and adulteration. Some examples of use of amino
acid fingerprint in a variety of skim milk powder samples with and
without spiking with specific adulterants will demonstrate use of this
technique for monitoring adulteration of this matrix. Examples of use
of infrared micro analysis, electron microscopy and x-ray
microanalysis and other methods as forensic techniques for food
safety/quality issues will be presented.
AGFD 189 Food safety interventions research at the eastern
regional research center: Innovative sanitizers, natural antimicrobials
and nonthermal processing technologies Joshua B. Gurtler,
joshua.gurtler@ars.usda.gov, Brendan A. Niemira. ERRC, USDAARS, Wyndmoor, Pennsylvania Foodborne pathogens such as
Salmonella, Listeria monocytogenes and Escherichia coli
O157:H7cause millions of illnesses every year. A variety of
technologies have been advanced in recent years to expand on the
suite of tools available to food processors. At the US Dept. of
Agriculture’s Eastern Regional Research Center, scientists and
engineers have focused on developing new ways to improve food
safety and shelf life while retaining quality and nutritional value.
From long standing research projects on nonthermal processing
technologies such as irradiation and high pressure to newer
approaches such as advanced antimicrobial sanitizers, cold plasma,
high intensity light treatments and active packaging, the food safety
research at ERRC has addressed key aspects of efficacy, scalability
and practicality. Among the innovative technologies being developed
is First Step+ 10, a newly developed mixed peroxyacid antimicrobial
produce wash. Under CLEAN conditions, 0.5 percent to 1.0 percent
produce wash achieved >6 log reduction of L. monocytogenes in 5
minutes. Under DIRTY conditions 0.5 percent inactivated >4.0 log
CFU/ml. Wash waters inactivated up to 3.59 log of pathogens on
fresh cut produce. In another field of research at ERRC, application
of biochar to soil inactivated E. coli O157:H7 (EHEC), to
undetectable levels by week 4. In positive-control soils, E. coli
O157:H7 populations remained as high as 5.8 and 4.0 log CFU/g at
weeks 4 and 5. These results are the first to suggest that biochar
enhances the inactivation of EHEC in cultivable soil. This
presentation will give an overview of these research efforts, and the
validation steps that are required for scaling up to commercialization.
AGFD 190 Pesticide detection in organic and non-organic foods
and flavors Ivica Labuda1, ivical@hotmail.com, Xinchun Zhang2,
Laura Heller3. (1) Biochem.Cell&Mol.Biochemistry, Georgetown
Univ., Norwood, New Jersey, US (2)
Biochem.Cell&Mol.Biochemistry, Georgetown Univ., Washington,
DC, DC (3) Organic Chemistry, Georgetown Univ., Washington, DC,
DC To suppress the growth of molds and other pests on plants and
fruits, they are treated with fungicides that are allowed by FDA. The
level of fungicides/pesticides are determined by FDA and monitored
so that they do not exceed limits. On the other hand, organically
grown crops are to be treated with only fungicides labeled as natural,
e.g. copper sulfate. Additionally, market and consumers demand
fruits and vegetables all year round and in many instances, it means
to import fruits, vegetables and their extracts from other geographic
locations. Those countries may have different regulatory rules
towards fungicides. Our goal was to determine the amount and type
of fungicides/pesticides used in the organic and regular foods both
grown domestically and abroad. In this first study, we focused on
oranges, orange juice and orange oil as well as on tea and vanilla
extracts. Pesticides were measured either by a biochemical method or
by LC/MS.
AGFD 191 Mitigation of food fraud using the USP Food Fraud
Mitigation Guidance and Food Fraud Database 2.0 Janet Balson,
jtb@usp.org. Science - Foods, US Pharmacopeia, Rockville,
Maryland Food Fraud, also known as Economically Motivated
Adulteration (EMA), threatens the integrity of the food supply and
can introduce significant public health risks. USP will offer
perspectives and tools that can be used to mitigate the risk of food
fraud. The Food Fraud Mitigation Guidance is an appendix to the
Food Chemicals Codex. The guidance was developed by panel of
experts and is intended to be used as an information tool and resource
only. It is intended to elaborate guidance frameworks and tools to
assist users in the development of their own personal management
system to counter food fraud. This presentation will summarize the
principles of the Food Fraud Mitigation Guidance. Descriptions of
the use of the Food Fraud Database 2.0 in performing the four step
process for Food Fraud Mitigation Guidance will be included. Food
Fraud Vulnerability assessment of a food product (salsa) will be used
as an example to illustrate the guidance.
AGFD 192 Reasons for proper labelling to promote the safety of
thermally processed fluid products John Miles,
jmiles@microthermics.com. MicroThermics, Inc., Raleigh, North
Carolina Food safety is central to the development and manufacture
of pasteurized, ultra-pasteurized, UHT, sterilized and aseptic fluid
foods. Untreated fluid products like juices, milk, milk replacements
and formulated products like nutritional supplements, milk
alternatives and many more, are both sources of microbial
contamination and excellent environments supporting microbial
growth. Measures to assess, control and ensure their safety are
required by law and begin with the raw materials and continue
through manufacturing and their distribution network. These involve
well established practices to monitor, assess and minimize these
risks. Processes like pasteurization, Ultra High Temperature (UHT)
processing and sterilization eliminate risks to the consumer while
providing high quality products. When coupled with proper
processing, packaging methods like conventional packaging for
refrigerated products and Extended Shelf Life (ESL), aseptic
packaging and canning each provides specific protection against
contamination and help to determine the product’s shelf-life and
safety, assuming proper handling. Once the product is purchased, it
has exited this network and the control of its treatment belongs solely
to the consumer. Improper labelling fails to enable the consumer to
handle the product correctly, and can lead to compromise of the
food’s safety and illness. Proper labelling is the first point of contact
to convey important safety information. It informs the consumer of
proper product handling and helps extend the producer’s influence
over the product’s safe handling and protect consumers. To
accomplish this, it is critical to clearly convey to the consumer the
nature of the product and how it is to be handled after purchase. This
presentation will broadly discuss the most common microbial hazards
of these products and how they are addressed by thermal processes
like pasteurization, ultra-pasteurization, UHT, aseptic processing and
canning. It will also outline packaging methods including
conventional refrigerated packaging, ESL, canning and aseptic
packaging and the risks created when these products are mishandled.
are able to strip down its atomic composition. Such an intimate
constitution is unique and characteristic of the different stages of the
history of any molecule. Historically, the measurement of positionspecific 2H/1H ratios (quantification of each 2H at different
positions) had been exploited for the detection of forbidden
chaptalization of wine and to authenticate natural aromas (SNIFNMR). The 13C equivalent methodology (13C NMR) has been
established only recently. The main difficulty of isotope 13C NMR is
meeting the requirement for a high level of precision: better than 1‰!
Examples (ethanol, vanillin, caffeine, olive oil) will be used to
demonstrate that 13C isotopic profiles, by giving access to a larger
number of parameters, offer a new tool for authenticity. Furthermore,
by taking advantage of recent developments in NMR, sensitivity and
resolution are improved allowing the study of smaller amounts of
product. The new concept of ‘isotopomic’ can be then introduced.
AGFD 194 Application of gas chromatography: Vacuum
ultraviolet spectroscopy to flavor and fragrance analysis Kevin
Schug1, kschug@uta.edu, Ines C. Santos1, Changling Qiu1, Jamie
Schenk1, Matthew Bernart2, Jonathan Smuts3. (1) U of Texas at
Arlington (2) Pharmatech Labs, Lindon, Utah (3) VUV Analytics,
Inc., Cedar Park, Texas Gas chromatography equipped with vacuum
ultraviolet spectroscopic detection (GC-VUV) is the newest in the
pantheon of gas chromatography detectors. Full range gas phase
absorption in the 120 – 240 nm range is collected for analytes eluting
from the gas chromatograph. Based on its rapid acquisition of both
qualitative and quantitative information, along with facile spectral
deconvolution capabilities, GC-VUV is a highly complementary
alternative to gas chromatography – mass spectrometry. GC-VUV
has been applied in wide ranging fields, including environmental,
petrochemical, and food analysis. Here, we present the application of
GC-VUV for the speciation of terpene mixtures, essential oils, and
vanilla extracts. Featured is the potential to sacrifice chromatographic
resolution, but still maintain excellent coverage for complex mixtures
analysis, due to the ability to rapidly deconvolute coeluting signals.
AGFD 195 Two-dimensional GC-MS/olfactometry to study chiral
terpene alcohol aroma contribution and stability Michael C. Qian1,
michael.qian@oregonstate.edu, Fei He3, YanPing L. Qian2. (1)
Oregon State Univ, Corvallis (2) Crop and Soil, Oregon State Univ.,
Corvallis (3) Food Sci. and Tech., Oregon State Univ., Corvallis
There has been growing interest in enantiomeric compositions of
flavor compounds in foods. Enantiomer purity has been used to
evaluate adulteration of food products or to differentiate natural
compounds from synthetic origin. Individual enantiomer of chiral
compound usually has different flavor characteristics and odor
threshold. 2D GC-MS is a very useful technique to investigate chiral
AGFD 193 Traceability and authenticity in food products:
aroma compounds and their aroma contribution. The volatile
Contribution of NMR for intramolecular isotope measurements
compounds can be separated in the first dimensional GC, and the
Gerald REMAUD, gerald.remaud@univ-nantes.fr, Virginie Silvestre, chiral compounds can be “heart-cut” and directed to a secondary
Richard J. Robins, Serge Akoka. Univ. of Nantes, France The
chiral column for isomer separation. The “heart-cut” transfer can be
traceability of a given product may be defined as the “ability to trace achieved via a “Dean” switch to minimize dead volume and improve
the history, application or location of manufactured or distributed
chromatography. Two dimensional GC-MS technique was used to
products”. “An object is what it is claimed to be” corresponds to
study chiral stability of terpene alcohols in food and beverages. It was
authenticity. The Natural integrity is usually tackled by analytical
found that some terpene alcohols isomerize quickly during storage,
methodologies that are based on different properties between the
affecting flavor quality of the products.
natural and the synthetic product. Enantiomeric excess is often met in
natural chiral molecules. But the preferred configuration is not
AGFD 196 Quantitation of potent polyfunctional thiols and their
always the same according the species and/or the genera. Moreover
enantiomers in wine using HPLC-MS/MS after derivatization
the final enantiomeric excess is not always predictable when using
Dimitra L. Capone1, dimitra.capone@awri.com.au, Liang Chen2,
biosynthesis catalyzed by modified enzymes. The 14C content may
Leigh Francis1, David W. Jeffery2. (1) Research, The Australian
be considered as a tracer of products recently synthesized from
Wine Research Inst., Adelaide, South Australia (2) Dept of Wine and
atmospheric CO2 and particularly of recently produced bio-products. Food Sci., The Univ. of Adelaide, Urrbrae, South Australia
These two approaches may fail for the detection of semi-synthetic or Polyfunctional thiols are some of the most potent aroma compounds
subtle mixtures of natural and synthetic compounds. Interestingly
found in nature and have been identified in a wide array of fruits and
stable isotope profiles deal with the molecule of interest itself, and
vegetables, and products such as wine. These thiols, several of which
are present in enantiomeric forms, have some of the lowest aroma
detection thresholds of any food odorant, and are important varietal
impact compounds in Sauvignon blanc wine. Three of the most
ubiquitous of these thiols, 3-sulfanylhexan-1-ol, 3-sulfanylhexyl
acetate and 4-methyl-4-sulfanylpentan-2-one, are present in a range
of varietal wines other than Sauvignon blanc but their broader
relevance to wine aroma profiles is relatively unknown.
Quantification of these compounds in wine has been challenging due
to their reactivity and the sensitivity required for their accurate
measurement, i.e. at low nanogram-per-liter concentrations. To
achieve this, a specialized method was developed for their
determination using in situ derivatization of thiols in wine with 4,4’dithiodipyridine, a simple concentration and cleanup of the sample
through solid phase extraction, followed by HPLC-MS/MS analysis
of extracts. This robust analytical method, which employs stable
isotope dilution analysis, was further extended to quantify the
enantiomers of two of the thiols and was applied to a survey of
various wines to characterize their enantiomeric distribution.
Additionally, a study of Chardonnay wines to investigate the
importance of thiols to the ‘tropical fruit’-related characters in this
grape variety will also be discussed.
AGFD 197 Characterization of volatile sulfur compounds in
different flavor types of Chinese liquor by gas chromatographypulsed flame photometric detection Shuang Chen,
chengshuang.hust@gmail.com, Sha Sha, Yan Xu. School of
Biotechnology, Jiangnan Univ., Wuxi, Jiangsu, China Volatile
sulfur compounds are an important class of aroma compounds in
foods because of their low odor thresholds and strong odor impact.
Chinese liquor (baijiu) is a traditional indigenous distilled spirit in
China with annual sales more than 83 billion U.S. dollar. Although
more than 1000 volatile compounds have been identified in Chinese
liquor, the information on Chinese liquor volatile sulfur compounds
is still quite limited. In present study, a method for identifying and
quantifying volatile sulfur compounds in Chinese liquor by head
space-solid phase microextraction followed by gas chromatographypulsed flame photometric detection has been developed. The
procedures were optimized for solid phase microextraction fiber
selection, sample ethanol content, pre-incubation time, extraction
temperature and time. A central composite design and response
surface methodology was used to determine the best extraction
conditions. Fifteen sulfur peaks were identified in Chinese liquors
using retention values from authentic sulfur standards and GC-MS
characteristic masses. The optimized method was further validated,
obtaining good linearity, repeatability, reproducibility, and accuracy
with detection and quantification limits low enough to correctly
determine the volatile sulfur compounds studied. The optimized
method was applied to three main flavor types of Chinese liquors
(strong flavor, light flavor, and Maotai flavor). Odor thresholds of
these fifteen volatile sulfur compounds were determined in 46%
(vol.) ethanol aqueous solution. 2-Furfurylthiol, dimethyl trisulfide,
methional, S-methyl thioacetate, methanethiol were identified as key
aroma compound for Chinese liquors because their concentrations
higher than their odor thresholds.
AGFD 198 Applying fuzzy-set logic analysis to relationships
between flavor chemistry and sensory perception: A case of red fruit
aromas in wine Elizabeth Tomasino1,
elizabeth.tomasino@oregonstate.edu, Arthur Tomasino2. (1) Oregon
State Univ., Corvallis (2) Independent Consultant, Charlotte, North
Carolina Determining relationships between flavor chemistry and
sensory perception in complex mixtures, such as wine, is very
difficult. There are hundreds of flavor compounds in wine
contributing to sensory perception of aroma. Some compounds act as
direct impact compounds, while others may have indirect effects or
impact sensory perception through a range of interactions. Methods
used to relate chemical composition to sensory perception do not take
into account the many possible ways in which flavor compounds may
contribute to aroma. The majority of methods correlate flavor
chemicals with sensory perception. Additionally, many methods
assume that large chemical differences equate to large sensory
differences. It is becoming apparent that this is not always the case.
We have applied fuzzy-set qualitative comparative analysis (fsQCA)
to flavor chemistry and sensory data to overcome these
methodological challenges. Using fsQCA it is possible to assess very
complex causation involving different combinations of causal
conditions capable of generating the same outcome. The focus of
fsQCA is on determining the necessary and sufficient factors required
for the chosen output, removing unnecessary factors and creating
minimal sets of interacting factors. The resulting sets can then be
used to build equations that more successfully model complex
causality. FsQCA can identify the causal patterns differing across
sub-sets of factors allowing for a more complex causal sensory
analysis. To elucidate the cause of red fruit aroma in Pinot noir wine,
fsQCA was applied. Sensory data was collected from a panel of Pinot
noir wine makers using descriptive analysis. Chemical data was
collected using HS-SPME-GCMS. Results show several different,
highly consistent, combinations of compounds that cause red fruit
aroma in Pinot noir. Results agree with previous regression-based
research, validating the use of fsQCA as a robust method to deal with
the intricacies in determining the causes of aroma and flavor in
complex products.
AGFD 199 Elucidation of off-flavors in canola and olive oils
Michael Granvogl1, michael.granvogl@ch.tum.de, Katrin Matheis1,
Peter H. Schieberle1, Anja Neugebauer1. (1) Technical Univ. of
Munich, Garching, Germany (1) Technical Univ of Munich, Freising,
Germany The sensomics approach was used to clarify the formation
of the fusty/musty off-flavor of native cold-pressed canola oil and of
the fusty, muddy sediment, the musty, and the rancid off-flavors of
extra virgin olive oils using for each oil a positive control (PC)
showing the desired sensory attributes and an oil eliciting the
respective off-flavor (OF). For the canola oil, 16 compounds
increased significantly in OF. Investigation of the corresponding
rapeseeds (OFS), from which OF was pressed, showed the same
compounds above their respective odor thresholds in oil as found in
OF, only differing in their respective concentrations. Thus, not the
pressing process but the quality of the seeds determines the off-flavor
formation. Most compounds responsible for the off-flavor are caused
my microorganisms, such as the Ehrlich degradation products 2- and
3-methylbutanoic acid and 2-phenylethanol, 2-methoxyphenol, or 4methylphenol. Their formation is favored by inappropriate storage
conditions including elevated temperatures and/or moisture. Analysis
of 7 further oils with the identical sensory defect (OF1-7) and 5
further oils eliciting the desired sensory attributes confirmed these
odorants as general marker compounds for the fusty/musty off-flavor
of canola oils. The analytical data were statistically evaluated via
principal component analysis (PCA) showing a clear separation of
both oil groups. The same approach was used to characterize the
compounds responsible for the different off-flavors in extra virgin
olive oils and will also be discussed in the lecture.
AGFD 200 Novel flavor ingredient discovery by cutting edge
instrumental analysis and sensory evaluation Xiaofen Du,
xdu@twu.edu. Nutrition and Food Sci., Texas Woman's Univ.,
Denton Understanding and creating the naturalness of a flavor is a
key criteria for successful flavor creation, while natural is an
undoubtable starting point. During the past decades, the development
of instrumental analysis of flavor has more than sufficiently filled the
gap between the natural flavor of a food and the corresponding
creation of a flavor. The hurdle of new ingredient discovery was a
primary innovative breakthrough in the flavor industry. Truly novel
ingredient discovery will become more difficult. For aroma
components, some lowly or incorrectly estimated known semivolatiles that play an important role in the flavor of a food are
neglected. A search of current publications found that semi-volatiles
with high molecular weight or with carbon chains >12, aldehydes,
alcohols, esters, acids, ketones, and lactones are scarcely reported in
the literature while these are considered key or impact aroma
contributors in certain food. Conventional aroma analytical method
such as GCO analysis generally excludes these “heavy” compounds
since these volatiles generally have low olfactory impact. However,
many of these semi-volatiles impart mouth sensation, fullness,
bodiness, and boosting flavor, especially in dairy and plant protein
products. Currently, the research in novel ingredient discovery is
shifting from aroma to taste or taste modulators. Research on natural
intensity sweeteners, sweet enhancers, salty and umami enhancers,
fattiness enhancers, and mouthfeel enhancers are all accelerated by
cutting edge flavor analysis using techniques such as LC/MS, NMR,
and tribology. For instance, combing methods allow for unique
discoveries such as the flavor components associated with sweet
after-taste in tea. In conclusion, with the advanced techniques in
flavor analysis, research on the aroma impact of “heavy” volatiles
and taste enhancers expand the flavor industry.
AGFD 201 Characterization of the key aroma compounds in
Chinese high-grade green tea beverage (Camellia Sinensis) and
studies on changes in tea leaves induced by the traditional
manufacturing Mario Flaig1, mario.flaig@gmx.de, Peter H.
Schieberle2. (1) German Research Centre for Food Chemistry,
Freising, Germany (2) Technical Univ of Munich, Freising, Germany
Tea is the most widely consumed beverage in the world, after water.
Although representing an important domestic commodity, due to its
unique aroma and taste, and its comprehensive health benefits, world
tea production is continuously increasing. Although the identification
of tea volatiles has been subject of research for almost two centuries,
sensory guided studies, aimed at characterizing the key aroma
compounds among the bunch of odorless volatiles by means of the
Sensomics approach, are scarcely available. Hence, this approach has
been applied to a freshly infused Chinese high-grade green tea
beverage manufactured in a traditional, artisanal manner. On the
basis of the application of an aroma extract dilution analysis
(AEDA), quantitations by means of stable isotope dilution assays
(SIDAs), and calculation of the odor activity values (OAV; ratio of
concentration to odor threshold), the key aroma compounds of the tea
beverage could be unraveled. An aqueous recombinate, consisting of
all key aroma compounds in the natural concentrations in the tea
beverage, successfully mimicked the overall odor of the tea brew. In
further experiments, quantitative measurements on the presence of
the aroma compounds in tea leaves treated by the traditional
handcrafted process clearly elucidated the influence of processing on
changes in the aroma compounds.
Using isotope labeling and accurate Mass Spectrometry, the reactive
intermediate composition was characterized in a glucose/proline
model at different time points. The volatile compound 2acetylpyridine was selected for the pop-corn like attributes and
monitored using Gas Chromatography/Mass Spectrometry (GC/MS).
Multivariate statistical analyses were used to evaluate the
contribution of RCS to the generation of the targeted flavors and
select key contributors. Finally, the processing conditions were
optimized using Response Surface Methodology in order to generate
high quantities of key RCS that significantly increase the yield of 2acetylpyridine. Results showed that the optimization of the
intermediate reactive composition, rather than the initial reactants, is
a promising way to improve the design of reaction flavors and will
provide more flexibility for the development of customized flavors.
AGFD 203 Mitigation of the formation of acrylamide in foods –
what has been achieved? Donald S. Mottram1,
d.s.mottram@reading.ac.uk, Nigel Halford2, Stephen J. Powers2,
Andrew Curtis3. (1) Dept. of Food and Nutritional Sciences, Univ. of
Reading, United Kingdom (2) Rothamsted Research, Harpenden,
United Kingdom (3) European Snacks Association, London, United
Kingdom It is now 15 years since the occurrence of acrylamide, a
probable carcinogen, in cooked foods was first reported. This
presented enormous challenges to the food processing industry. As a
consequence, a very large volume of work in academia and the food
industry has been conducted to understand how acrylamide is formed
and to examine approaches that could be adopted to minimise its
occurrence. The mechanism of acrylamide formation via the Maillard
reaction is well established. However, providing means of mitigating
its formation in thermally processed foods, while maintaining the
characteristic flavors and colors that are also formed in the Maillard
reaction, has presented a challenge. While complete elimination of
acrylamide from food has proved to be unachievable, advances have
been made in reducing its level through modification to processing
methods, plant breeding and agronomy. This presentation will
consider these mitigation strategies and will use extensive data
acquired from potato chips to show the extent to which acrylamide
has decreased in this widely consumed snack food since 2002.
AGFD 204 Acrylamide levels in chips made from vegetables
other than potatoes Stephen Elmore, j.s.elmore@reading.ac.uk, Fei
Xu, Maria-Jose Oruna-Concha. Dept. of Food and Nutritional
Sciences, Univ. of Reading, United Kingdom Vegetable chips are a
popular snack choice in the UK currently, partially because they are
perceived as being a healthier option than potato chips. Numerous
vegetables have beeen made into chips but the most popular are
carrot, parsnip, sweet potato and beet, individually or as part of a
vegetable chip mixture. In this paper, acrylamide levels in
commercially available vegetable chips have been measured. Where
the chips were sold as mixtures, the components were separated
before analysis. Acrylamide was measured in bags of chips
AGFD 202 Optimization of reaction flavor for sweet-brown top- containing the four vegetables listed above, with each vegetable
notes Laurianne Paravisini, paravisini.1@osu.edu, Devin G.
being analysed in at least ten snack products. In addition, as
Peterson. Food Sci. and Tech., Ohio State Univ., Columbus
acrylamide is formed during the frying process from non-protein
Historically, reaction flavors have been developed using empirical
asparagine and reducing sugars, non-protein amino acids and
approaches to manipulate the initial precursors and reaction
reducing sugars were measured in fresh beet, carrot, parsnip and
conditions until the desired flavor was obtained. A considerable
sweet potato, as little data on these vegetables are present in the
amount of knowledge is available regarding the Maillard reaction, but literature. The values obtained for acrylamide and its precursors in
the development of reaction flavors is still a challenge due to limited these four vegetables are discussed and compared with published
ability to control the reaction, as well as the inability to induce
values for potato and potato chips.
selectivity towards targeted reaction pathways. During the Maillard
reaction, reducing sugars undergo a series of transformations leading AGFD 205 Reducing the acrylamide-forming potential of wheat,
to the generation of Reactive Carbonyl Species (RCS), which are
rye and potato: Variety selection, genetic improvement and crop
building blocks for flavor formation. This innovative work
management Nigel Halford, nigel.halford@rothamsted.ac.uk, Sarah
demonstrates the utilization of the RCS composition as a new control Raffan, Tanya Curtis. Rothamsted Research, Harpenden, United
point for reaction flavors in order to build targeted flavor systems.
Kingdom The presence of acrylamide in popular foods is becoming
an increasingly difficult problem for the European food industry. The
European Commission introduced ‘indicative’ levels for acrylamide
in food in 2011 and is reviewing its options for tougher regulatory
measures in response to a European Food Standards Agency
CONTAM panel report of 2015, which described the potential
neoplastic effects of dietary acrylamide as a concern. Acrylamide
forms from free asparagine and reducing sugars during cooking and
processing, and we aim to provide the knowledge, tools and resources
to reduce the acrylamide-forming potential of wheat, rye and potato.
There are significant differences between varieties with respect to
acrylamide-forming potential in all three species, with free
asparagine concentration determining acrylamide-forming potential
in wheat and rye, but reducing sugar concentration being more
important in potato. The genetic control (G) of free asparagine
accumulation in wheat is being modelled and we are working with
major UK wheat breeders (KWS, Syngenta, RAGT, Limagrain and
Saaten Union), as well as the UK’s Agriculture and Horticulture
Development Board and the Univ. of Bristol, to make genetic
interventions targeted at key genes. Environmental factors (E) also
have significant effects on acrylamide-forming potential, on their
own and in combination with varietal differences (G × E), and crop
management is important: An adequate supply of sulfur, for example,
is essential to prevent a massive accumulation of free asparagine in
wheat grain, and effective disease control is also important, while
post-harvest storage is a critical factor for potato. Awareness of the
acrylamide issue is high amongst large food producers in Europe, but
very low amongst SMEs, the restaurant sector and consumers. Efforts
to raise awareness amongst these groups are important but it must be
remembered that cereals and potatoes are hugely important to global
food security and significant health benefits are associated with
eating wholegrain cereal products.
AGFD 207 Analysis and occurrence of MCPD and glycidyl esters
in infant formula and other complex food matrices Jessica Leigh2,
jessica.leigh@fda.hhs.gov, Shaun MacMahon1. (1) FDA Center for
Food Safety and App. Nutrition, College Park, Maryland (2) Center
for Food Safety and Applied Nutrition, FDA, College Park, Maryland
Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2monochloro-1,3-propanediol (2-MCPD), and glycidol are processinduced chemical contaminants found in refined edible vegetable
oils. Formed during the deodorization step of the refining process,
these compounds are considered potentially carcinogenic and/or
genotoxic, making their presence in edible oils and processed foods
containing these oils a potential health risk. For this reason, research
efforts over the last several years have focused on developing
methodology for the extraction and quantitation of these
contaminants in oils, infant formula, and other complex food matrices
in an effort to determine levels of exposure. Methodology for
extracting 3-MCPD and glycidyl esters from infant formula and
various food products will be described in this presentation.
Quantitation was performed using a LC-MS/MS method, with
recoveries for the esters ranging from 85-115%. A detailed look at
the occurrence of these contaminants in infant formulas and
processed food products containing refined vegetable oils will also be
discussed. Results from the occurrence studies show a wide range of
3-MCPD and glycidyl ester concentrations across different infant
formula varieties and food products, as well as varying
concentrations among similar products produced by different
manufacturers.
AGFD 208 Tracing quinone reactions in wine using C-13 labeling
and QToF MS Lingjun Ma2, lingjunma.cau@gmail.com, Andrew L.
Waterhouse2, Christoph Bueschl1, Rainer Schuhmacher1. (1) Dept.
IFA-Tulln, BOKU Univ. Vienna, Tulln, Austria (2) Viticultural and
AGFD 206 Formation of acrylamide in thermally processed foods Enology, UC Davis Quinones are key reactive electrophilic
and its reactions during in vitro digestion Vural Gökmen2,
intermediates that are formed in abundance during wine oxidation
vgokmen@hacettepe.edu.tr, Aytül HAMZALIOĞLU1. (1) Hacettepe and have a key impact on the outcome, degrading color and flavor.
Univ., Ankara, Turkey (2) Food Engineering, Hacettepe Univ.,
They can readily react with nucleophiles, such as SO2 and
Ankara, Turkey Ingestion of food is considered as the major route of glutathione. However, there could be additional compounds in wine
exposure to many contaminants in human health risk assessment.
that quench quinones, and if so, it would not be possible to predict
Besides, total amount of a contaminant found in the ingested food
the result of oxidation in actual wine. The aim of the study is to
does not always reflect the amount that is available to the body.
investigate unknown quinone reaction products in wine using a
Therefore, determination of the bioaccessibility of a contaminant
labeling strategy employing 13C6 labeled ortho quinone and the
from the matrix, and the fate of ingested contaminant during
accompanying HPLC QTof method. MS data was processed with the
digestion is an important issue for human health. Acrylamide is one
TracExtract module of MetExtract II. In addition, a database search
of the most widely encountered thermal process contaminants in
using the list of putative biotransformation products as well as a brief
foods such as bakery products, fried potatoes and coffee. However,
multivariate statistical comparison of the analyzed samples using the
information about its fate during the digestion of processed foods is
detected features were performed. In total, 410 metabolites in neg.
lacking. This presentation describes the fate of acrylamide in bakery mode and 144 metabolites in pos. mode labeled with +6, +12, +18,
and fried potato products during in vitro multistep enzymatic
and some even with +24 were detected. The identity of some of these
digestion process simulating gastric, duodenal and colon phases
products are expected based on predicted reactions, but many
Acrylamide levels gradually decreased through gastric, duodenal and unexpected products appeared as well. High resolution MS data
colon phases during in vitro digestion of biscuits. At the end of
provides some insight into possible structures. By knowing the
digestion, acrylamide reduction ranged between 49.2% and 73.4% in inventory of nucleophiles available in wine, then it will be easier to
biscuits. Binary model systems composed of acrylamide and amino
provide winemakers with better predictions of how specific materials
acids were used to understand the mechanism of acrylamide
will protect wines from oxidation. Additionally, this labeling
reduction. High-resolution mass spectrometry (HRMS) analyses
technique could serve as a tool to further investigate the complex
confirmed Michael type addition of amino acids to acrylamide during reactions in wine.
digestion. Contrary to bakery products, acrylamide levels increased
significantly during gastric digestion of fried potatoes. The Schiff
AGFD 209 Elemental profiling to establish authenticity of grapes
base disappeared rapidly meanwhile acrylamide level increased
and wines Courtney Tanabe2,3, Joshua Godshaw2,3, Roger
during the gastric phase. This suggests that intermediates like the
Boulton2, Susan E. Ebeler2,3, seebeler@ucdavis.edu, Helene
Schiff base accumulated in potatoes during frying are potential
Hopfer4,3, Jenny Nelson1,3, jenny_nelson@agilent.com. (1) Agilent,
precursors of acrylamide under gastric conditions. Due to its
Inc., Santa Clara, California (2) Dept of Viticulture and Enology,
elimination and formation potential during in vitro digestion process, Univ. of California, Davis (3) Food Safety and Measurement Facility,
levels of acrylamide ingested with foods may not directly indicate its Univ. of California, Davis (4) Dept of Food Sci., The Pennsylvania
absorption rate through gastric, duodenal and colon.
State Univ., Univ. Park Elemental profiling has been proposed as an
approach for geographic authentication of grapes and wines.
Recently, both inductively coupled plasma-mass spectrometry (ICPMS), inductively coupled plasma-optical emission spectroscopy
(ICP-OES), and microwave plasma atomic emissions spectroscopy
(MP-AES) have been used to measure a range of elements at varying
concentrations in grapes and wines. Using these approaches, we have
demonstrated that grape/wine elemental profiles vary across a range
of geographic scales, i.e., across different countries, different
American Viticultural Areas (AVAs), and different regions within an
AVA. However, winemaking and storage conditions can
subsequently alter the elemental profiles of the grapes making it
critical that effects of processing on the elemental profiles of the
finished wines be fully evaluated. Further, our studies have
demonstrated that sample preparation methods for wine analysis by
ICP-MS should be carefully monitored to ensure accurate
measurement of elements in the wine. As a result, development of
approaches using elemental profiles to establish authenticity of
grapes and wines from different cultivars and growing regions must
take into consideration these complex interrelationships involving
vineyard site, processing and storage conditions, and sample
preparation and analysis methods.
AGFD 210 No standards? No problem! A standard-less isotope
dilution speciation method to quantify adulteration of green table
olives with copper compounds Patrick J. Gray,
patrick.gray@fda.hhs.gov, Todor Todorov, Bhakti Petigara Harp,
Pierluigi Delmonte, Peter F. Scholl. Center for Food and Applied
Nutrition, FDA, College Park, Maryland Green table olives are
popular throughout Europe and the US and are known for their bright
green color, pleasant flavor, and high price. High value and high
demand foods such as green table olives are ripe targets for economic
adulteration. Green table olives get their bright green color from
chlorophylls but lose this color during alkaline processing, which
removes the olives’ bitter taste but also changes their color to yellow
or brown. There have been reports of color adulteration of table
olives because consumers prefer the green olive color similar to the
fresh fruit. It is possible to keep the bright green color by adding
copper salts or copper chlorophyllin during processing, although
these are unapproved color additives for olives in the EU (E-141ii
colorant) and US. Measuring only total copper is insufficient for
regulatory action; rather, a specific and unambiguous identification of
unapproved coloring agents is required. In response, we developed
innovative and complimentary methods to accurately identify and
quantify copper-based adulterants in green table olives. We report a
standard-less method to identify and quantify copper chlorophylls
and chlorophyllins using a species unspecific isotope dilution ultrahigh pressure liquid chromatography (UHPLC) method combined
with inductively coupled plasma-mass spectrometry (ICP-MS)
detection. The copper species were separated by UHPLC and mixed
with a post-column stable enriched isotope effluent. The copper
compounds were then detected and measured by ICP-MS. We
compare the isotope dilution calibration to an external calibration
approach using in-house isolated Cu-complexes. Finally, we report
analytical merits of the developed method and results from a survey
conducted for scientific study and method development and
validation testing locally purchased green table olives.
AGFD 211 Forensic DNA-based species identification tools for
hazards assessment, investigation of seafood-related illness, and
detection of seafood fraud Jonathan Deeds,
jonathan.deeds@fda.hhs.gov. Center for Food Safety and Applied
Nutrition, US FDA, College Park, Maryland Seafood labeling is
required to be truthful and not misleading. Truthful labeling requires
identifying seafood species using an acceptable market name. FDA
provides guidance to industry on the development and use of
acceptable market names for seafood sold in interstate commerce.
Incorrect use of an established acceptable market name that results in
the labeling being false and/or misleading can result in the product
being misbranded and/or adulterated. In addition, due to its incredible
diversity, the control strategies for hazards associated with various
seafood products are species-specific. Correct labeling for species is
essential to the proper implementation of FDA’s Hazard Analysis
Critical Control Point (HACCP) regulation. In recent years there have
been numerous reports of seafood in the U.S. being labeled with an
incorrect market name which has had negative impacts both on the
seafood industry and on consumer confidence in seafood. In response
to this issue, CFSAN initiated Project Fish SCALE (Seafood
Compliance and Labeling Enforcement) which is a multi-faceted
approach to address FDA issues with seafood labeling and species
identification. At the heart of this project is the updating of FDA’s
species identification capabilities to include state-of-the-art forensic
techniques using DNA sequencing. Protocols, reference standards,
and other training materials generated through this project are now
being used in FDA Office of Regulatory Affairs Regional Field
Laboratories across the country whenever the identity of a seafood
product needs to be determined. In addition, these materials are being
used by other domestic and international agencies as well as by
private laboratories that directly service the seafood industry. These
tools have allowed FDA to respond to claims of mislabeling and
fraud, take regulatory action against non-complaint seafood
producers and distributors, and has enhanced our ability to rapidly
respond to illness outbreaks involving seafood.
AGFD 212 Identification of strain specific bacterial proteins and
protein toxins by top-down and bottom-up mass spectrometry
Melinda McFarland, melinda.mcfarland@fda.hhs.gov, Shu-Hua
Chen, Denis Andrzejewski, Sandra Tallent, Timothy R. Croley.
FDA-CFSAN, College Park, Maryland Typing and trace-back of
bacteria and bacterial toxin contamination in the food supply requires
a high level of specificity. While MALDI-TOF MS has emerged as a
rapid method for routine identification of microorganisms by mass
spectrometry, commercial methods are generally not applicable to the
subspecies and serovar level identification needed to differentiate
Salmonella. The combination of ESI-LC-MS generated intact protein
expression profiles and top-down mass spectrometry provides a
robust platform for identification of protein markers that result from
serovar specific non-synonymous SNPs, without the need for a
sequenced genome. Combinations of marker proteins can also be
used in assays for rapid and sensitive differentiation of bacteria at the
peptide level by bottom-up mass spectrometry in a food matrix.
These methods are also applicable to differentiation across
staphylococcal enterotoxin proteins, which currently face cross
reactivity challenges in ELISA assays.
AGFD 213 Effects of adulteration technique on the NIR detection
of melamine in milk powder Peter F. Scholl1,
peter.scholl@fda.hhs.gov, Marti Bergana2, Betsy J. Yakes1,
Zhuohong Xie3, Steven Zbylut4, Gerard Downey5, Magdi M.
Mossoba1, Joseph E. Jablonski6, Sanjeewa Karunathilaka1, Luke K.
Ackerman1, Robert L. Magaletta7, Stephen Holroyd8, Martin
Buehler9, Jianwei Qin10, William Hurst11, Joseph LaPointe12, Dean
Roberts13, Carol Zrybko7, Andrew Mackey7, Jason Holton2, Greg
Israelson14, Anitra Payne15, Boyan Gao16, Moon Kim10, Kuanglin
Chao10, Jeffrey Moore3. (1) Ctr for Food Safety and App. Nutrition,
Office of Regulatory Science, FDA, College Park, Maryland (2)
Nutrition Div., R&D, Abbott Lab., Columbus, Ohio (3) U.S.
Pharmacopeial Convention, Rockville, Maryland (4) General Mills,
Inc., Minneapolis, Minnesota (5) Teagasc, Dublin, Ireland (6) Ctr. for
Food Safety and App. Nutrition, Office of Food Safety, FDA,
Bedford Park, Illinois (7) Mondelez Int’l, East Hanover, New Jersey
(8) R&D Centre, Fonterra, Palmerston North, New Zealand (9) Meter
Group, Inc., Pullman, Washington (10) Environmental, Microbial,
and Food Safety Laboratory, USDA, Beltsville, Maryland (11)
Technical Center, The Hershey Company, Hershey, Pennsylvania
(12) IonSense, Inc., Sangus, Massachusetts (13) Bruker Optics, Inc.,
Madison, Wisconsin (14) Quality Assurance, R&D Network, Nestle
Purina Petcare, St. Louis, Missouri (15) Dairy Food R&D, Land
O'Lakes, Arden Hills, Minnesota (16) Dept. of Nutrition and Food
Sci., Univ. of Maryland, College Park The U.S. Pharmacopeia has
led an international collaborative project to develop a tool-box of
targeted and non-targeted methods, along with reference materials, to
detect milk adulteration. During the evaluation of rapid screening
methods, spray-dried milk powders prepared by dissolving melamine
in liquid milk exhibited an unexpected loss of characteristic
melamine near infrared spectral features. This “wet-blending” effect
has not been reported in any prior study because only dry-blended
milk samples were used. Prior studies focused on detection algorithm
development predicated on library spectra acquired from more easily
produced dry-blended samples; they did not address sample
preparation effects, such as wet-blending, although this technique
was used in the 2008 melamine infant formula scandal. The U.S.
Pharmacopeia Skim Milk Powder Advisory Group studied the wetblending phenomenon by comparing the near infrared detectability of
melamine in spray dried milk powders prepared using wet- and dryblending techniques. Unlike dry-blending, wet-blending altered
characteristic spectral features of crystalline melamine that interfered
with its targeted detection. In contrast, non-targeted screening using a
soft independent model of class analogies algorithm enabled proper
classification at ~0.1% melamine in wet- and dry-blended samples.
Complementary analytical methods (polarized light microscopy,
Raman spectroscopy, 1H NMR, dielectric relaxation spectroscopy,
X-ray diffraction, and mass spectrometry) provided insights into how
wet-blending contributed to differences in melamine near infrared
spectra. The “wet-blending” phenomenon was further explored in a
simplified experimental model using spray-dried melamine and
lactose. Targeted detection estimates based on dry-blended reference
standards are likely to overestimate near infrared detection
capabilities in wet-blended samples due to previously overlooked
matrix effects arising from: differences in melamine H-bonding
status, covalent complexation with lactose, and the lower, but more
homogeneous melamine local concentration distribution, produced in
wet-blended samples. Techniques used to incorporate adulterants can
determine the suitability of milk reference standards for use with
rapid detection methods.
controlled using antioxidants. While synthetic antioxidants that have
traditionally been used have fallen out of favor, there is demand by
consumers for clean label products. Thus, research on natural sources
of antioxidant has grown exponentially in recent years. Although
many compounds and products with antioxidant potential have been
found, regulatory hurdles have prevented their widespread use in
food applications. These regulations state that antioxidants can be
used in a nutrient content claim context and as such required daily
intake needs to be established. Each nutrient should also have
recognized antioxidant activity and be used at a level sufficient to
qualify the nutrient content claim. As such, very few natural
antioxidants could be used. However, natural antioxidants may be
incorporated into foods as spices and herbs, binders, protein
extenders and processing aids. Examples will be provided to critically
review this topic and demonstrate practical use of natural and
alternate sources of antioxidants in foods.
AGFD 216 Converting phyto-compounds to multifunctional food
ingredients Romeo T. Toledo1,2, romeo_toledo@bellsouth.net. (1)
Food Sci.& Tech., Univ. of Georgia, Hull (2) R&D, Isoage
Technologies, LLC, Athens, Georgia, US Plant sourced materials
habe been used as medicinal, nutitional, and apetite enhancing food
ingredients since ancient times. Compounds in "mother nature's"
cornucopia such as vanilla, chocolate, fruit flavors, and spices are
well known to consumers. However, compounds in plants identified
to to be functional in foods are of inadequate concentrations to
deliver the desired effect. Food preservation through dehydration and
biologcal conversion through fermentation could enhance functional
attributes of plant-sourced ingredients. These treatments produce
preparations now ubiquitous in consumers' food pantrties. The
principle of ingredient name familiarity in food labels is used to
define consumer-friendly ingredients. Technology -based selection of
components results in multifunctional ingredients whidh provides
miltuple functionaity with minimal number of declared componens.
Commercially successful "mother nature" based ingredient
technology must not reduce organoleptic acceptability at levels
needed for effective functionality. Examples of "mother nature"
sourced igredients and processing principles to deliver desired
functional activities will be presented.
AGFD 217 Chemistry and challenges in using natural sourced
colors exempt from FDA certification Mark Goldschmidt,
AGFD 214 Flavors and flavorings in a clean label environment
mark.goldschmidt@sensient.com. Global Quality Control and
Keith R. Cadwallader, cadwlldr@illinois.edu. Dept. Food Sci.
Product Safety, Sensient Technologies Corp., Milwaukee, Wisconsin
Human Nutr., Univ. of Illinois, Urbana In almost all cases flavor is
Colorants are applied in a broad range of products that impact our
the main determinant of a consumer’s enjoyment and ultimately
lives. With up to 85% of consumer buying decisions potentially
acceptance of a food product. Food companies are well-aware of this influenced by color, appropriate application of color is critical to
fact and go to great lengths to create products with desirable flavor
product selection and experience. Color additives are defined by the
attributes. This is often achieved by the judicious use of natural
FDA as any dye, pigment or other substance that can impart color to
and/or artificial flavorings. The recent clean label trend has caused
a food, drug or cosmetic or to the human body. Under current
the food and flavor industries to rethink how they use and label
regulations, color additives fall into two categories: Those subject to
ingredients. In the case of flavor even the phrase “contains natural
the FDA’s certification process, and those that are exempt. Certified
flavors” is not necessarily considered positive in the consumer’s
colors include FD&C lakes and dyes commonly seen in many food
mind since it indicates that a foreign ingredient has been added to the and beverage products. Recently, a growing consumer interest in
product. In extreme cases when it is desired to declare only
“natural colors” has led to a broad application of plant extracts and
ingredients considered to be wholesome by the clean label-conscious other materials as “exempt” colorants in foods and beverages. From a
consumer it is necessary to find alternative ways to generate, enhance quality and safety perspective, the certification process for FD&C
or otherwise impart flavor to the product. This talk will discuss novel, lakes and dyes includes a high level of quality control and safety
creative and traditional ways that have been developed and perhaps
evaluation to certify these additives. The FD&C lakes and dyes are
rediscovered by food product developers to achieve optimal flavor
synthetically produced which allows for a highly consistent and
without the need to uses or declare added flavorings.
reproducible end color. However, for “natural sources” there is a
general lack of product definitions or publicly available purity,
AGFD 215 Clean label antioxidants in food application
quality and safety specifications that are consistently applied. This
Fereidoon Shahidi, fshahidi@gmail.com. Biochem Dept, Memorial
can lead to a wide range of challenges in formulating for consistency,
Univ of Newfoundland, St. Johns, Canada Food quality
stability and quality. Factors such as light, heat in processing and
deterioration arising from oxidation processes may be effectively
shelf life can cause a wide variation in the sensory performance of the
product that ends up on the store shelves. The risk of adulteration and
contamination across the field of natural products ranges from plant
sourcing and product labeling to product claims. To address the
pressing needs for consistent standards for generation and application
of colors from natural sources, a panel with expertise in plant
biology, food chemistry, food toxicology, food product development
and manufacturing as well as food quality and regulatory affairs was
convened from December 2012 to September 2014. The focus of this
talk is to highlight the expanding use of natural colors in the food
industry and discuss key quality attributes and potential safety
hazards affecting sourcing and use of food colorants from natural
sources.
correlated with glucose uptake. In conclusion, zinc and alginate are
possible additives for the improvement of color and chemical
stability of natural pigments from purple corn. ANC present in purple
corn can promote beneficial effects in obesity-related complications.
AGFD 220 Lipid hydroperoxides and the either promoting or
inhibitory role of phenolic compounds in 2-amino-1-methyl-6phenylimidazo[4,5-b]pyridine (PhIP) formation Francisco J.
Hidalgo, fhidalgo@ig.csic.es, Rosario Zamora. Instituto de la GrasaCSIC, Sevilla, Spain Phenolic compounds have been traditionally
employed for controlling heterocyclic aromatic amine formation, and
diverse studies have shown that the use of phenolic compounds (and
plant extracts rich in them) decreases the 2-amino-1-methyl-6AGFD 218 Carotenoids and natural and functional food
phenylimidazo[4,5-b]pyridine (PhIP) formed in foods. However,
colorants Kazuo Miyashita, kmiya@fish.hokudai.ac.jp.
there is not a correlation between the antioxidant/free radical
Bioresources Chemistry, Hokkaido Univ., Hakodate, Japan The
scavenging ability of phenolic compounds and the inhibition of PhIP
growth in use of natural colors comes from increasing consumer
formation. In fact, addition of some phenolic antioxidants are able to
pressure for natural products. However, because of their high
increase the PhIP produced. In an attempt to understand the
sensitivity to oxidation, pH change and light, only a limited number
commonly observed dual role of phenolics as promoters and
of pigments from nature are available for natural colorants.
inhibitors of processes involving both free radicals and carbonyl
Carotenoids belong to the tetraterpenes family found principally in
compounds, this study analyzes the effect of the 13-hydroperoxide of
plants, algae, photosynthetic bacteria and animals. They are one of
linoleic acid on the formation of PhIP in the presence of a wide array
the most important natural colorants and their much wider application of phenolic compounds. As comparison, the same reactions were also
to food coloring are now expected, because they are considered to
studied by substituting the hydroperoxide with 4-oxo-2-nonenal, a
play a role in the prevention of common chronic diseases such as
carbonyl compound derived from it. The obtained results showed that
cardiovascular disease, age related macular degeneration, and
some phenolics can act as promoters or inhibitors of PhIP depending
cancers.
on the presence or not of the lipid hydroperoxide. This behavior is
explained by the production of lipid radicals that can oxidize
AGFD 219 Stabilization of anthocyanins with food pigment
phenolics and increase the concentration of the carbonyl compounds
potential and their insulin sensitizing effect in adipocytes under
needed for the formation of PhIP. The structure-reactivity of
inflammatory status E Demejia, edemejia@illinois.edu, Diego
phenolics in their promoting/inhibitory activity is discussed.
Luna-Vital. Food Sci. and Human Nutrition, Univ. of Illinois, Urbana
Natural pigments such as anthocyanins (ANC) from purple corn are
AGFD 221 Simultaneous formation of undesired food-borne
an alternative to synthetic food colorants with biological activity. The toxicants and desired aroma-active compounds Michael Granvogl,
aim was to use zinc ions and alginate to improve the stability of an
michael.granvogl@ch.tum.de. Technical Univ. of Munich, Garching,
ANC-rich extract from purple corn (PCW) in a beverage and to
Germany In the past, many studies have been undertaken to
evaluate its insulin sensitizing effect in adipocytes under tumor
elucidate the key odorants of food and to identify formation pathways
necrosis factor alpha (TNF-α)-induced inflammatory status, in vitro.
of the so-called “food-borne toxicants”. But, up to now, analytical
Samples were prepared in Kool-Aid Invisible® and were added with approaches including the quantitation of desirable aroma-active
PCW (0.5 mg/mL), zinc chloride (0.4 mM) and/or alginate (0.01%)
compounds in combination with undesirable toxicologically relevant
and stored for 12 weeks at 25 °C. Total ANC concentration,
substances by sensitive methods are scarcely available. The lecture
cyanidin-3-O-glucoside (C3G) and color parameter chroma were
will present recent studies, which were combining the analysis of
assessed. Also, 3T3-L1 preadipocytes were hormone-dependent
important aroma compounds and of selected food-borne toxicants
differentiated to mature adipocytes, and then treated with 1 ng/mL of (e.g., acrylamide, acrolein, crotonaldehyde, styrene, etc.) formed
TNF-α for 7 days. Insulin resistant adipocytes were then treated with during food-processing, e.g., brewing of beer or deep-frying of potato
PCW (0.4 mg/mL) and assessed for glucose uptake, phosphorylation chips and donuts in different edible oils. Odorants were identified by
pattern of the insulin receptor pathway, and glucose transporter type
gas chromatography-olfactometry as well as GC-MS and quantitated
4 (GLUT4) membrane translocation. The addition of zinc and
by stable isotope dilution analysis (SIDA). For the toxicants, new
alginate to PCW, improved the half-life of total ANC concentration
quantitation methods using stable isotopically labeled standards (e.g.,
(10.4 weeks), C3G (7.5 weeks) and chroma (18.4 weeks), compared
[13C3]-acrolein or synthesized [13C4]-crotonaldehyde) were
to only PCW (6.6, 4.5 and 12.7 weeks, respectively) in the beverage
developed and formation pathways were proven by labeling
model. On the other hand, PCW increased by approximately 35%
experiments. In summary, it will be shown that lowering the amounts
glucose uptake compared to insulin resistant adipocytes, suggesting
of undesirable compounds in combination with the maintenance of an
an increase in insulin sensitivity. A total of 20 out of 60 proteins had overall aroma well accepted by the consumers is a challenging task,
a differential phosphorylation pattern compared to the insulin
but mitigation strategies of the "bad guys" can be adviced after
resistant adipocytes in response to PCW, such as the eukaryotic
getting the knowledge of formation pathways.
translation initiation factor 4E-binding protein 1, protein kinase B,
Bcl-2-associated death promoter, RAF proto-oncogene
AGFD 222 Alleviation chronic cadmium stress toxicity in albino
serine/threonine-protein kinase, extracellular signal-regulated kinase, rats using some domestic plants emad shaker1,
forkhead box O protein, inhibitor of nuclear factor kappa-B kinase,
eshaker10@yahoo.com, said mnaa2. (1) Agric. Chemistry, Minia
glycogen synthase kinase 3, mechanistic target of rapamycin, among Univ., Egypt (2) Nutrition, Monofia Univ., Egypt Cadminum is an
others. Importantly, PCW reduced (p < 0.05) the phosphorylation
environmental contaminant in air, soil, water and can induce damage
status in serine residues of the insulin receptor substrate 1 (Ser312: - to various tissues in very low concentration. Biological experiment
6.3-fold, Ser307: -1.8-fold, Ser794: -1.6-fold, Ser612: -1.5-fold). As
has been occurred to focus on Cd oxidative stress. In drinking water
determined by confocal microscopy, PCW promoted membrane
rat received daily 100 mg/kg body weight cadmium (CdCl2.2½H2O).
translocation of GLUT4 in insulin resistant adipocytes, which
Female rats fed standard chow diet mixed with 100 mg/kg body
weight N-acetyl cysteine NAC as standard protective agent. Rats in
other tested groups fed chow diet mixed with 200 mg/kg body weight
dried husk tomato, nabk and sycamore in separated groups as natural
edible powder plants. The toxicity of cadmium in biomedical and
histopathological analysis was investigated without and with
protective powder plants compare to NAC. Four weeks experiment
showed the toxic contaminated cadmium in serum alkaline
phosphatase, creatinine, malondialdehye and catalase activity beside
the histological patterns for liver, kidney, ovary and brain sections.
Results showed that husk tomato poses high protective effect closed
to that for NAC in most values. Moreover, the proven potential for
NAC and husk was clearly found in body weight, food efficiency
ratio, liver and kidney disorders. The health values of lipid
peroxidation and catalase activity as oxidative stress markers were
observed in NAC and husk as well. Liver tissue, the most related
organ to Cd toxicity was improved in histology patterns through
NAC and husk administration.
AGFD 223 Analysis of arsenolipids in seafood Sean Conklin1,
conklinsd@hotmail.com, Mesay M. Wolle2. (1) CFSAN, US FDA,
Burtonsville, Maryland, US (2) CFSAN, US FDA, College Park,
Maryland Arsenolipids comprise a large family of non-polar arsenic
compounds found in many types of seafood and seaweed. The last 20
years have seen dozens of arsenic-containing fatty acids,
hydrocarbons, and phospholipids identified in seafood samples.
Preliminary toxicological studies have indicated that some
arsenolipids may resemble inorganic arsenic more than arsenobetaine
in terms of toxicity, contrary to the reputation organic arsenicals
currently enjoy as less-toxic compared to inorganic arsenic. While
speciation analysis for inorganic arsenic is being employed routinely
in more and more labs, those methods are not applicable to non-polar
arsenic determination, and few labs are currently engaged in
arsenolipid-related research. Recently at FDA, there has been
increased interest in quantifying arsenic species in seafood, including
arsenolipids. Initial results of FDA’s arsenolipid speciation analysis
efforts will be presented as part of a general overview of this area of
ongoing investigation.
AGFD 224 Detecting and distinguishing among covalent and
non-covalent differences in proteins: Shiga toxins and prions
Christopher J. Silva, christopher.silva@ars.usda.gov, Melissa L.
Erickson-Beltran. Agricultural Research Service, USDA, Albany,
California The structural variety of food associated contaminants is
remarkable. This diversity spans compounds from small molecules to
protein toxins to infectious proteins. The small molecules are
stoichiometric toxins while the protein toxins are catalytic. This
means that the molar amount of a protein toxin required to sicken a
person is substantially less than that of a small molecule. Infectious
proteins (prions) are able to convert a normal cellular prion protein
(PrPC) into a prion (PrPSc), thereby propagating a pathology as they
amplify their numbers. Unlike protein toxins, the structural
differences between PrPC and PrPSc are solely conformational.
Detecting and distinguishing among these foodborne prions and
protein toxins is important and also a significant challenge. Shiga
toxin is the major virulence factor of STEC (Shiga toxin producing
Escherichia coli), a source of many of the serious foodborne disease
outbreaks. We have developed a sensitive and specific mass
spectrometry-based method of detecting Shiga toxins, based on the
detection of characteristic tryptic peptides derived from the non-toxic
B subunits of these toxins. An artificial gene encoding a single
protein containing the relevant peptides was used to generate the
needed 15N-labeled internal standards. This approach can be used to
quantify and distinguish among the known type 1 and type 2 Shiga
toxins in the low attomole range in complex media, including human
serum. Prions can be transmitted by consuming contaminated food.
They cause protein misfolding diseases, such as transmissible
spongiform encephalopathy (TSE). PrPC is monomeric and sensitive
to proteinase K (PK) digestion, while PrPSc is multimeric and
relatively resistant to PK. Multiple prion conformations or strains can
be derived from the same PrPC substrate, each strain having a distinct
TSE pathology. We have developed a mass spectrometry-based
method of detecting prions in the attomole range. We use small
molecule reagents to distinguish among prion strains and to detect
them by mass spectrometry-based or antibody-based methods. The
required internal standards are derived from the 15N-labeled
recombinant PrP proteins. In this way protein conformations can be
detected using either mass spectrometry or antibody-based methods.
AGFD 225 Use of a novel xMAP food allergen detection assay to
detect food allergens Eric A. Garber, Eric.Garber@fda.hhs.gov.
CFSAN HFS-716, FDA, College Park, Maryland The lack of a cure
for food allergies means that allergic consumers are dependent on the
accuracy of food labels to avoid allergic, potentially life-threatening
reactions. To help assure the accuracy of food labels and the
detection of food allergens due to inadvertent cross-contact, the FDA
relies on antibody-based methods such as ELISAs. Though easy-touse and displaying detection limits consistent with the analytical
needs, ELISAs have many drawbacks. A potential solution for the
insufficiencies of ELISAs is the recently developed commercial
xMAP Food Allergen Detection Assay (xMAP FADA). The xMAP
FADA simultaneously can detect crustacean, egg, gluten, milk,
peanut, soy, and nine tree nuts. By employing two capture assays for
most analytes and two different extraction procedures, the assay
provides built-in confirmation. In addition, the use of 22 different
antibodies to detect legumes and tree nuts enables the use of multiantibody antigenic profiling, which provides a secondary form of
confirmation and has been used to detect and identify non-targeted
analytes that display cross-reactivity.
AGFD 226 Presence of undeclared allergens in food: A multiallergen approach by mass spectrometry Christine H. Parker,
Christine.Parker@fda.hhs.gov. Center for Food Safety and Applied
Nutrition, FDA, College Park, Maryland Undeclared food allergens
account for 30–40% of food recalls in the US. Reliable methods for
allergen detection and quantitation are required for implementing
effective allergen control plans and complying with ingredient
labeling regulations. These methods must be effective despite foodprocessing-induced changes to the biophysical and immunological
properties of allergen proteins within a food matrix sample. In this
work, a liquid chromatography (LC)-mass spectrometry (MS) multiallergen method was developed for allergen detection in complex
food samples. Combining enhanced protein solubilization with
differential MS methodologies enables a peptide-specific view of
changes in allergen proteins induced by food processing. Using an
MS1-based global mapping of the A. hypogaea proteome, a
characterization of structural isoforms, cultivar variations, and
protein modifications enable the identification of peanut in a variety
of foods. The application of this approach is exemplified in the
detection of undeclared food allergens in cumin, one of the largest
food safety recalls since the Food Allergen Labeling and Consumer
Protection Act (FALCPA) of 2004. To meet the need for multianalyte detection of homologous protein allergen families, a
multiplexed mass spectrometry screening method was designed to
identify and differentiate cross-reactive legume and tree nut
allergens. Understanding the advantages and limitations of available
methods for food allergen detection, with respect to sample
extraction, thermal processing, and biomarker selection, aids to
enforce regulatory compliance, support allergen management in the
food industry, and most importantly, mitigate the risk to consumers
with food allergies.
AGFD 227 Development and validation of a hepatotoxicity
prediction model using cultured clone-9 cells Liu Jie1,
liujiefantasy@163.com, Weiying Lu3, Xiangjun Sun3, Chen Zou3,
Liangli L. Yu2. (1) Beijing Advanced Innovation Center for Food
Nutrition and Human Health, Beijing Tech. & Business Univ.
(BTBU), China (2) Univ. of Maryland, College Park (3) Dept. of
Agriculture and Biotechnology, Shanghai Jiaotong Univ., China
Many edible botanicals have been recommended as functional
supplements for their health benefits. However, there are increasing
concerns for the liver toxicity of concentrated phytochemicals.
Meanwhile, predicting and screening liver toxicity for food
components without structural information is needed for food safety
ensurance. In the present study, a non-targeted hepatotoxicity
prediction model was developed using principal component analysis
(PCA) with five liver toxicity endpoints, including oxidative stress,
mitochondrial membrane potential change, LDH leakage, ATP and
DNA content in rat liver Clone-9 cells. This model was validated
using primary rat hepatocytes, and a second set of six food
components and two botanical extracts. According to the
hepatotoxicity prediction model, the tested phytochemicals were
classified into non/little, middle or high hepatotoxic potential groups,
which were in great agreement with literatures. The prediction model
has potential for non-targeted detection and screening of liver
toxicants in foods without knowing their chemical compositions and
structures.
real-time and in situ analytical methods for sensitive and selective
determination of food-born hazard substances indigested into human
body, like toxins, has appeared as the key research direction in the
food safety area, so as to clarify the harmful action mechanism inside
the human body. Herein, optical imaging technology with real-time
monitoring and non-damage detection ability was introduced for
specific detection of aflatoxin in cellular levels via the fluorescence
resonance energy transfer (FRET) inhibition assay. Persistent
luminescence nanophosphors (PLNPs) that possess the instinct
advantages of improved signal-to-noise ratio and sensitivity of
imaging, as well as the excellent photostability and biocompatibility,
were employed as the photoluminescence nanoprobes, while the
antibody-modified gold nanorods were utilized as the quencher. The
long-lasting afterglow nature of PLNPs allows detection and imaging
without external illumination, thereby eliminating the
autofluorescence and scattering light from biological matrixes
encountered under in situ excitation. The proposed FRET inhibition
assay has achieved high sensitivity and specificity, as well as the
improved imaging resolution for the target aflatoxin present in cells.
This work will open up the new way for the applications of optical
bioimaging in food safety detection, and broaden the methodology
development for food safety investigation based on the advanced
functional nanomaterials.
AGFD 230 Antimicrobial activity of sophorolipids against
foodborne pathogenic bacteria Xuetong Fan1,
AGFD 228 Novel tool for in vitro toxicity screening of foods using xuetong.fan@ars.usda.gov, Xuejie Zhang2, Richard Ashby1, Daniel
biosensor-expressing human kidney cells Miriam Mossoba,
Solaiman1. (1) Eastern Regional Research Center, ARS, USDA,
miriam.mossoba@fda.hhs.gov, Sanah Vohra, Elmer Bigley III,
Wyndmoor, Pennsylvania (2) Inst. of Vegetables and Flowers,
Zachary Keltner, Paddy Wiesenfeld. FDA, Laurel, Maryland From a Chinese Academy of Agricultural Sciences, Beijing, China
regulatory and research perspective, the outcomes from in vitro
Foodborne human pathogens such as Listeria monocytogenes,
toxicology testing of foods, dietary supplements, and additives can
Escherichia coli O157:H7 and Salmonella spp. are responsible for
help stratify which compounds merit further safety assessment using most recent foodborne bacterial outbreaks and illnesses in the U.S.
analytical and/or classical in vivo toxicology methodology. In vitro
Consumers and the food industry increasingly prefer natural
toxicology methods carry the advantages of yielding informative data antimicrobials over synthetic chemicals to control human pathogens
about the potential chemical hazards in foods as well as their cellular due to concerns over the potentially adverse impact of synthetic
mechanisms of action in a relatively short timeframe than would be
compounds to human health and the environment. Sophorolipids,
obtained from an in vivo study. The fact that the majority of in vitro
produced by a number of yeasts such as Candida bombicola, are a
toxicology screening methods are commercially sourced, however,
class of naturally derived glycolipid compounds composed of a
ultimately results in the use of proprietary reagents that (a) are
disaccharide sophorose which is β-glycosidically linked to a long
expensive and (b) can impede troubleshooting efforts in some
fatty acid chain. This presentation reviews recent developments in
situations. Moreover, the need to screen multiple food-related
evaluating antimicrobial property of sophorolipids pertaining to the
ingredients in parallel at multiple concentrations and durations of
inactivation of foodborne human pathogens, factors affecting the
exposure creates the requirement for more efficient in vitro toxicity
antimicrobial efficacy and inactivation mechanisms. The potentials
screening tools. To help address some of these issues, we have
and limitations for commercial application of sophorolipids to
developed a ‘designer’ human kidney cell line we coined HK2-Vi.
enhance microbial food safety will also be discussed.
This cell line was genetically engineered by lentivirus to stably
encode the Perceval HR biosensor, which differentially fluoresces
AGFD 231 3,6-Anhydro-L-galactose as a new natural
when bound to ATP vs. ADP. The ratio of ATP to ADP indicates the anticariogenic sugar Eun Ju Yun, Ah Reum Lee, Kyoung Heon
proportion of cells that are alive. We designed this novel in vitro tool Kim, khekim@korea.ac.kr. Dept. of Biotechnology, Korea Univ.,
to be an inexpensive kinetic assay that yields data on short- or longSeoul, Korea (the Republic of) The demand for anticariogenic sugar
term kidney cell viability after toxin exposure. We tailored this
substitutes is growing due to increasing consumption of dietary
prototypic tool towards kidney cell testing because the kidneys are
sugars and also rising concerns of dental caries. Xylitol has been
inherently vulnerable to the effects of toxins, due to their important
widely used as an anticariogenic sugar substitute. However, the
role in concentrating blood solutes within their specialized
inhibitory effects of xylitol on Streptococcus mutans, which is the
compartments. Proof-of-principle experiments using food additive or main cause of tooth decay, are shown only at high concentrations of
metabolic poison compounds will be followed by comprehensive
xylitol. In this study, the inhibitory effects of 3,6-anhydro-Ltesting to help establish HK2-Vi as a rapid and cost-efficient tool for galactose (AHG) were tested on S. mutans in comparison with those
in vitro toxicology screening of foods, dietary supplements, and
of xylitol. AHG is a rare sugar obtained from the hydrolysis of agar
additives.
in red macroalgae. In the presence of 5 g/L of AHG, the growth of S.
mutans was slowed down. At 10 g/L of AHG, the growth and lactic
AGFD 229 Persistent luminescence nanophosphor-based optical
acid production by S. mutans were completely inhibited. Meanwhile,
imaging for determination of aflatoxin in cells via time-resolved
in the presence of xylitol, at a much higher concentration (i.e., 40
fluorescence resonance energy transfer Jing-Min Liu,
g/L), the growth of S. mutans still occurred. These results suggest
liujingmin1986@tust.edu.cn, Shuo Wang, s.wang@tust.edu.cn.
that AHG can be used as a new anticariogenic sugar substitute which
School of Medicine, Nankai Univ., Tianjin, China Development of
possibly could replace xylitol.
AGFD 232 Formation and mass spectrometric identification of
acetaldehyde-catalyzed condensation of red radish (Raphanus
sativus) anthocyanins and catechin Nate B. Stebbins2,
nbstebbi@uark.edu, Luke Howard1, Ron Prior2, Cindi
Brownmiller2. (1) Univ of Arkansas, Fayetteville (2) Food Sci.,
Univ. of Arkansas, Fayetteville There is great demand to replace
artificial colors with natural alternatives. Many natural colorants face
issues with solubility, potential interactions with food matrices, off
flavors, and poor stability to pH, temperature, light and ascorbic acid.
Anthocyanins are a class of pigments found in many fruits and
vegetables that are water-soluble and range from red to purple. Red
radish anthocyanins are particularly stable due to acylation of
anthocyanin with organic and phenolic acid moieties. We combined
radish anthocyanins with acetaldehyde, and catechin to form small
polymers that retain color. The reaction between anthocyanins,
acetaldehyde, and flavanols has been well documented in wine, but
has not been studied extensively in other fruits and vegetables. After
incubation at ambient temperature for one week the reaction mixture
with acetaldehyde and catechin turned from a bright red of the radish
extract to a vivid purple color. The newly formed polymers were
identified with LC-ESI-MS. High resolution FT-MS confirmation of
masses is currently underway. Color stability of the extracts was
monitored over time with CIEL*C*h and anthocyanin stability was
evaluated by HPLC. Natural sources of catechin were used to replace
the catechin standard, but the same purple color did not appear with
the addition of cranberry, grape seed, or green tea extracts.
mycotoxins. For suspected violations, an additional confirmation
procedure using mass spectrometry (MS) is required. To gain
additional information about the contamination of foods and feeds
with multiple mycotoxins, this work aims to develop a single method
to simultaneously monitor for multiple mycotoxins in food products.
In recent years, we have conducted a series of single- and multilaboratory method development and validation studies to evaluate the
applicability of LC-MS-based methods to the determination of
mycotoxins in foods. For single-laboratory validation, we have
assessed the performance of sample preparation procedures (e.g.,
immunoaffinity clean-up, dilute-and-shoot) in a variety of matrices
with LC-MS/MS and LC-HRMS detection. For multi-laboratory
studies, the FDA has validated, in collaboration with U.S. state
laboratories, a stable isotope dilution LC-MS/MS method that targets
aflatoxins, deoxynivalenol, fumonisins, ochratoxin A, HT-2 toxin, T2 toxin, and zearalenone in corn, peanut butter, and wheat flour. This
newly validated method can identify and quantitate mycotoxins in
different matrices using a single sample preparation procedure and
LC-MS analysis. If used for routine regulatory monitoring and
surveillance, this method could improve the efficiency of mycotoxin
determinations. Future investigations include the evaluation of
analytical standards (availability, stability, and traceability),
automation of sample preparation, matrix effects, appropriate
identification criteria, and harmonization of existing analytical
procedures.
AGFD 233 Oxidative stability of fish oil-in-water emulsions
stabilized by protein-polyscharide complexes Mara Krempel1,
marakrempel@sbcglobal.net, Kristen Griffin3, Hanna(John)
Khouryieh2. (1) Western Kentucky Univ., Bowling Green (2) Food
Processing and Tech., Western Kentucky Univ., Bowling Green The
objective of this research was to improve the oxidative stability of
fish oil-in-water (O/W) emulsions utilizing whey protein isolate
(WPI)-xanthan (XG)- locust bean gum (LBG) complexes. The impact
of salt content (0, 5 , and 50 mM NaCl) and pH (3 and 7) on the
oxidative stability of oil droplets coated with WPI-XG, WPI-LBG
and WPI-XG-LBG compexes was investigated. The oxidative
stability of the fish oil droplets was tested by measuring primary
oxidation (lipid hydroperoxide values (PV)), and secondary oxidation
(thiobarbituric reactive substances (TBARS)) for 8-week period. At
0mM NaCl, XG-LBG containing emulsions had the lowest
concentrations of PV at both pH values, meaning the XG-LBG
emulsions without salt had the highest primary oxidative stability. All
emulsions at pH 3 resulted in similar PV values for all salt
concentrations, with no single gum type standing out amongst the
others. At all salt concentrations at pH 7, the XG-LBG emulsions
displayed the lowest TBARS values, but did not display higher
oxidative stability than XG emulsions at pH 3. The XG emulsions at
pH 3 had the lowest TBARS values at all salt concentrations. The
enhanced oxidatived stability by the WPI-XG or WPI-XG-LBG
complexes can be explained by the strong electrostatic interaction
between the positively charged WPI-coated oil droplets and the
negatively charged XG at pH 3. Based on the combined results from
both PV and TBARS, emulsions constaing WPI-XG-LBG complexes
had the highest oxidative stability of all emulsions. These results will
aid the food industry in the delivery of omega-3 PUFAs into food
products, allowing for healthier foods with more desirable structures
and shelf life to be produced.
AGFD 235 Thermal reactions and the formation of degradation
products of T2 and HT2 toxin during processing of oats Henning
Sören Schmidt, henning.schmidt@uni-muenster.de, Mareike Schulz,
Stefanie Becker, Benedikt Cramer, Hans-Ulrich Humpf. Inst. of Food
Chemistry, Westfälische Wilhelms-Universität Münster, Germany
The fungal metabolites T-2 toxin (T2) and HT-2 toxin (HT2) are
Fusarium mycotoxins belonging to the group of type Atrichothecenes and are among the most acute cytotoxic members of
trichothecene mycotoxins. The main route of exposure for humans is
the consumption of contaminated cereals and cereal products that
undergo a series of physical and thermal treatments along the chain
of food production. Extensive studies in the EU revealed that oats
show the highest levels of T2 and HT2. Until today no maximum
levels for T2 and HT2 have been set by the EU legislative authorities
which is of concern due to their cytotoxic potential. One question
coming more and more into the focus of researchers and food
industry is the fate of mycotoxins during food processing. While
physical treatments, e.g. cleaning and sorting usually result in toxinremoval, lowering of toxin levels during thermal treatments is caused
by chemical degradation reactions. The elucidation of potential
degradation products and their cytotoxic potential is crucial to
distinguish whether these processing conditions contribute to a
detoxification and therefore increased food safety or not. During our
studies the processes of extrusion cooking, baking and roasting were
simulated in laboratory scale in order to determine the degradation
rates of T2 and HT2 in spiked and naturally contaminated oat
samples. These experiments were assisted by model heating
experiments to trace the reaction products of T2 and HT2 formed
upon heat treatment by HPLC-MS/MS and HPLC-HRMS. The data
of both experiments were combined to shed light on thermal
degradation reactions of T2 and HT2 and their naturally occuring
modified forms. Analysis of samples from industrial oat
manufacturing was finally done in order to compare laboratory
results with data from current processes.
AGFD 234 Fit-for-Purpose methods for mycotoxin analysis using
LC-MS Kai Zhang, kai.zhang@fda.hhs.gov. Mailstop HFS-717,
FDA, College Park, Maryland FDA laboratories have been using
LC-UV/fluorescence methods to monitor regulated mycotoxins in
foods. Each method can only analyze for a single or single-class of
AGFD 236 Development of a single kernel assay for aflatoxin
contamination in maize Darrell L. Sparks2,3, dls5@msstate.edu,
Ashli E. Brown1,3, Cedric X. Reid2, Xueyan Shan2. (1) Mississippi
State Univ., Mississippi State (2) College Ag Life Sciences,
Mississippi State Univ., Mississippi State (3) Mississippi State
Chemical Laboratory, Mississippi State Aflatoxins are a highly
toxic group of mycotoxins, which are secondary metabolites
produced by fungi. In particular, aflatoxins are mainly produced by
strains of Aspergillus flavus and Aspergillus parasiticus. These
compounds have been shown to be very stable under most conditions
during growth, harvest, processing, and storage of a variety of crops,
including maize and peanuts. Moreover, aflatoxin levels may
accumulate to dangerously high levels under suitable environmental
conditions (i.e. heat stress, moisture deficit, and insect infestation).
The Council of Agricultural Science and Technology has estimated
that the US has an annual loss of almost a billion dollars due to crop
damage from mycotoxins. An estimated $225 million of those losses
are due to aflatoxin contamination in maize crops. Therefore, a study
of the maize genome has increased in recent years in hopes to
discover genes that are involved with aflatoxin resistance in corn.
The DNA from a single corn kernel can be used to analyze the gene
expression that occurs in Aspergillus flavus-inoculated maize. To
compliment this procedure, aflatoxin analysis should be equally
versatile. The goal of this research was to design an effective method
for sample preparation and analysis of aflatoxin B1 from maize
kernels infected with A. flavus. The method involves liquid
extraction with a methanol/water solution. The samples were
analyzed by liquid chromatography coupled to an electrospray
ionization tandem mass spectrometer operating in positive ion
multiple reaction monitoring (MRM) mode. The spiked levels for the
recovery experiment were 4 ppb and 20 ppb, respectively. Recoveries
ranged between 72% and 113%, with Relative Standard Deviation
below 15%.
products of nitric oxide (NO). However, in recent years, it was
reported that dietary nitrate can reduce blood pressure in healthy
volunteers. Further study showed that drinking nitrate rich beetroot
juice could significantly reduce blood pressure. It was also reported
that drinking nitrate rich beetroot juice could increase blood flow to
the brain in old adults. All these physiological functions were
attributed to nitrate in beetroot juice being reduced to nitrite by
bacterial present in tongue and saliva and then further reduced to NO
under hypoxic or acidic condition in stomach. NO has numerous
important functions in mammalian systems especially in maintaining
normal blood flow and arterial pressure. Our research results showed
that nitrate concentration in fresh home-made iceberg, celery, and
beetroot juice decreases quickly during storage for a week in a
refrigerator at 4 oC, while nitrite concentration increases 1000 ~ 2000
fold during storage. However, no changes in nitrate and nitrite
concentrations were observed in home-made cabbage juice (green or
red cabbage) during storage. More interestingly, we discovered that
green or red cabbage can completely inhibits nitrate reduction and
nitrite formation in iceberg juice, celery juice, and beetroot juice
during storage. However, if cabbage juice was boiled 5 minutes prior
mixing with other vegetable juices then no inhibition effect on nitrate
reduction and nitrite formation was observed. Boiling experiment
suggests that cabbage contains an inhibitor of nitrate reductase, when
this inhibitor was inactivated by boiling 5 minutes then no inhibition
effect observed. Vegetable juices containing high level nitrate but can
be reduced to nitrite during storage may not be good functional drink
with regard to lowering blood pressure, because nitrate may already
be reduced to nitrite and further reduced to ammonium during
storage; while those vegetable juices containing high level nitrate and
AGFD 237 Identification and determination of potential migrants cannot be reduced to nitrite during storage will be powerful
in food contact materials Rafael Paseiro Cerrato,
functional drink with regard to lowering high blood pressure. Our
Rafael.Cerrato@fda.hhs.gov, Luke K. Ackerman, Lowri Dejager,
finding that cabbage juice inhibits this reduction may provide useful
Timothy Begley. Analytical Chemistry, US-FDA Center for Food
information in storage procedures.
Safety & Applied Nutrition, Baltimore, Maryland Food contact
materials (FCM) are widely used in the modern society. They can be AGFD 239 Cholesterol-lowering activity of short-chain fatty
manufacture with several types of products, being polymers one of
acids in hypercholesterolemia hamsters Yimin Zhao,
the most common used ones. Depending on the conditions of use,
yimin_zhao@outlook.com, Zhen-Yu Chen. The Chinese Univ. of
polymers in contact with food may yield unreacted compounds
Hong Kong Short-chain fatty acids (SCFAs) are the end products of
(monomers, additives, non-intentionally added substances (NIAS)).
colonic and cecal fermentation of dietary fiber with acetate,
The migration of these compounds is ruled by the Fick’s Laws.
propionate and butyrate being the most abundant. SCFAs have been
Identification of the potentials migrant has become a challenge for
suggested to be partially accountable for the health-beneficial effects
regulatory bodies, food industry as well as field laboratories,
of dietary fiber. Previous researchers have shown that dietary SCFAs
particularly for unexpected migration products such as degradation
can lower blood cholesterol concentration in rats. However, the
products, compounds formed due to side reactions during polymers
underlying mechanism remains elusive. It is also unknown which
processing, as well as reaction products formed from the reaction of
short chain fatty acids are responsible for the cholesterol-lowering
the migrants and the food. Different identification strategies can be
activity of dietary fiber. In the present study, five groups of male
used for identification, including the use of liquid chromatography,
golden Syrian hamsters were fed a high cholesterol diet (HC, 0.2 %
gas chromatography, direct analysis in real time and FTIR among
cholesterol added) or one of the four HC diets containing 0.5 mol kgothers. Once potential migrants have been identified, analytical
1 diet of acetic, propionic, butyric, and valeric acids, respectively.
methods can be developed for determination of the identified
After 6-week intervention, it was observed that dietary acetic,
substances. The use of analytical standards facilitates the analysis and propionic, and butyric acids but not valeric acid could significantly
gives confidence in the method development. However, for most of
reduce plasma total cholesterol and non-high density lipoprotein
the unexpected potential migrants, such as NIAS, available standards cholesterol. Acetate, propionate, and butyrate could also significantly
are usually not available. For the analysis of NIAS either synthesis of increase fecal excretion of bile acids. Real-time PCR analysis
compounds or the use of proxies (standards that belong to the same
demonstrated that dietary acetate, propionate, and butyrate upfamily of the migrant) can be employed. For the selection of analysis regulated hepatic mRNA expression of sterol regulatory element
of relevant NIAS, estimation of their toxicity is an important factor,
binding protein (SREBP)-2, LDL receptor (LDLR), lipoprotein lipase
and this can be achieved by using the Cramer rules. In this
(LPL), and down-regulated hepatic SREBP1c mRNA expression.
presentation, different analytical strategies for identification and
Besides, propionate supplementation led to a higher hepatic
analysis of migrants that may migrate from FCM (e.g. kitchen
expression of mRNA cholesterol-7a-hydroxylase (CYP7A1) while
utensils, food cans, stickers for food contact applications) into food
dietary acetate down-regulated the production of mRNA fatty acid
simulants and food are going to be presented and discussed.
synthase (FAS). All four SCFAs did not markedly affect the
abundance of intestinal mRNA involved in cholesterol absorption
AGFD 238 Cabbage inhibits nitrate reduction in other vegetables such as Niemann-Pick C1 like 1 (NPC1L1). It was concluded that
Jinming Huang, huang@uamont.edu. Sch of Math and Sci, Univ of
SCFAs with carbon number 4 or less were hypocholesterolemic. The
Arkansas at Monticello Nitrite and nitrate are the major oxidative
future research aims to elucidate the mechanisms by which dietary
SCFAs could improve cholesterol homeostasis.
natural and synthetic analogs tested, resveratrol and piceatannol
showed significant inhibition of rat intestinal α-glucosidase activity
in vitro. Both compounds were further investigated for their ability to
AGFD 240 Cholesterol analogs with a branched side chain but
inhibit α-glucosidase in mice. Four week old male C57Bl/6 mice
not a straight chain possess a cholesterol-lowering activity Hanyue
were fed a high-fat diet (45% kcals from fat) for 8 weeks. Mice
ZHU, zhuhanyue29@gmail.com, Zhen-Yu Chen. The Chinese Univ. (n=10/group) were administered resveratrol (30 mg/kg) or
of Hong Kong, China Hypercholesterolemia is one of the major
piceatannol (14 mg/kg), 60 min prior to an oral gavage of sucrose (4
proven risk factors for coronary heart disease (CHD). The present
g/kg) or starch (3 g/kg) or glucose (2 g/kg). Control animals received
study was conducted to test the effects of β-sitosterol (SI) and three
water. Acarbose (5 mg/kg), an inhibitor of α-glucosidase and an
cholesterol analogs on plasma total cholesterol (TC) in hamsters fed a antidiabetic drug, was used as positive control. Blood samples were
high cholesterol diet. The cholesterol analogs used includes CA0 (no taken at -60, 0, 15, 30, 60, and 120 min to assay for postprandial
side chain), CA3 ( a side chain of 3 carbons) and CA15 (a side chain glucose concentrations. The animals had significantly elevated
of 15 carbons). CA3 and CA15 are straight side chain analogs of
fasting blood glucose levels (169.4 ± 14.8 mg/dl) after 8 weeks on a
cholesterol while SI is an analog of cholesterol having an additional
high-fat diet, compared to mice fed regular chow (132.8 ± 6.9 mg/dl).
ethyl group on the side chain. Results showed that SI at a dose of
Mice administered resveratrol or piceatannol prior to sucrose- or
0.15% could effectively reduce plasma TC by 17.7%. SI was not
starch-loading showed significantly lower AUCGlucose compared to
detected in both plasma and liver of the hamsters, indicating that it
control animals, and were similar to those in the acarbose group. In
was poorly absorbed in the intestine. All three analogs, CA0, CA3
mice subjected to glucose-loading, there was no significant difference
and CA15, had no effect on the plasma TC. CA3 and CA14 were
between AUCGlucose of the glucose and the resveratrol animals. A
found to be accumulated in both plasma and liver, proving that they
decreasing trend in AUCGlucose was observed for the piceatannol
were well absorbed in the intestine. In conclusion, the study
group, although not statistically significant compared to the glucoseillustrated that analogs having branched side chains possessed plasma loaded group (p = 0.109). These results suggest that the
TC-lowering activity, while analogs with a straight side chain had no hypoglycemic effect of resveratrol or piceatannol was primarily
plasma TC-lowering activity.
dependent on α-glucosidase inhibitory effect following an oral
carbohydrate load. Our findings in vivo are consistent with our in
AGFD 241 Flame retardant 2,2′,4,4′-Tetrabromodiphenyl ether
vitro results.
enhances the expression of corticotropin-releasing hormone in the
placental cell model JEG-3 Yan Qin Tan,
AGFD 243 Oral delivery of phytochemicals by edible
yan1130queen@gmail.com. Life Sciences, The Chinese Univ. of
nanoencapsulation vehicles Jie Xiao1,2,
Hong Kong, New Territories Polybrominated diphenyl ethers
xiaojieacademic@gmail.com. (1) South China Agriculture Univ.,
(PBDEs) are chemicals used as flame retardants in household
Guangzhou (2) Rutgers, The State Univ. of New Jersey, New
products. After disposing of these items, PBDEs leach from the
Brunswick Nanoencapsulation vehicles fabricated with food-grade
products by surface water. BDE-47 is a PBDE congener commonly
materials and designed for the delivery of phytochemicals have
isolated from contaminated food and is the most studied isomer. The gained increasing research interest. The major driving force for this
placenta is the major source of hormones during pregnancy, and an
trend is the potential bioavailability enhancement of phytochemicals
elevated level of corticotrophin-releasing hormone (CRH) is
when delivered via edible encapsulation vehicles (ENVs). Essential
associated with premature delivery. In the present study, we
basic knowledge regarding phytochemicals with an emphasis on their
examined changes in the placental CRH expression under BDE-47
absorption barriers after oral intake are presented in the first place.
exposure in the JEG-3 cell model system. These placental cells are
Then, factors contributing to bioefficacy enhancement effects of
derived from human choriocarcinoma. Our result showed that this
ENVs on phytochemicals are highlighted. Particularly, how particle
pollutant induced the CRH mRNA expression at 0.5 nM or above in
size, surface properties, matrix materials and compartment structure
the cells. A similar trend was observed when CRH peptide was
associated with ENVs exert impacts on 1) dispersion and
determined by Western analysis in the cell lysates. As previous
gastrointestinal stability; 2) digestion and release profile; 3)
studies have shown the importance of signal transduction pathways in transportation across endothelial layer to systemic circulation; 4)
the gene regulation, the status of some protein kinases in the present
systemic circulation and tissue distribution; 5) microflora metabolism
study was investigated. The phosphorylated PKCα, JNK, and P38
process of phytochemicals are discussed in detail. Finally, challenges
were increased by the toxicant treatment, and administering the
of current research methodologies and exciting trends for future
specific inhibitors could counteract the induced CRH expression. It
researches are proposed.
appeared that the signaling transduction pathway of PKC was a
significant contributor in the transcriptional regulation. Further study AGFD 244 Identification of Interleukin 8-reducing lead
by using Electrophoretic Mobility Shift Assay suggested that AP-2
compounds based on SAR studies on food-derived dihydrochalcones
was the ultimate DNA-binding element for the initiation of gene
and related compounds in human gingival fibroblasts Katharina
transcription. Because an untimely increased CRH may compromise Schueller2, Joachim Hans1, Stefanie Pfeiffer2, Jessica Walker2,
fetal development and induce preterm birth, the present study
Jakob P. Ley1, Veronika Somoza2, veronika.somoza@univie.ac.at.
suggested that endocrine changes in pregnancy should be taken into
(1) Symrise AG, Holzminden, Germany (2) Nutritional and
consideration in the next assessment.
Physiological Chemistry, Univ. of Vienna, Austria Periodontal
diseases are a significant health problem with a high incidence
AGFD 242 Resveratrol and piceatannol inhibit alpha-glucosidase worldwide, and have a major impact on the quality of life. The first
in mice Albert J. Zhang1, Agnes M. Rimando2,
stage in the development of periodontitis is gingivitis, which starts
agnes.rimando@ars.usda.gov, Cassia S. Mizuno3, Suresh Mathews4. with a reversible inflammatory immune reaction to oral plaque
(1) Texas A&M Univ., Rangel College of Pharmacy, Kingsville (2)
bacteria. If untreated, the persisting immune reaction can promote
USDA ARS, Univ., Mississippi (3) The Univ. of New England in
alveolar bone and tooth loss. In order to identify potential compounds
Maine, Dept. of Pharmaceutical Sciences, Portland (4) Samford
against periodontitis, 18 dihydrochalcones, and structurally related
Univ., School of Public Health, Birmingham, Alabama We earlier
compounds were tested in a biological in vitro cell model of human
investigated the effect of stilbenes on the activity of α-glucosidase, a gingival fibroblasts (HGF-1 cells) of periodontal inflammation. HGFtarget of some anti-diabetic medications, in in vitro assays. Of the 31 1 cells were co-incubated with bacterial endotoxin and the
dihydrochalcones in a concentration range of 1 to 100 µM, and
interleukin 8 (IL-8) release was determined by ELISA. Structureactivity analysis based on the dihydrochalcone backbone and various
substitution patterns at its aromatic moieties revealed hesperetin
dihydrochalcone found, e.g. in lemon and used as a sweetening food
additive, to be the most effective. In general, a 2,4,6-trihydroxy
substitution on the A-ring and a concomitant vanilloyl (4-hydroxy-3methoxy) pattern on the B-ring were shown to be preferable for IL-8
release inhibition. In addition, an isoelectric exchange of a methylene
by an amino group led to increased activity. Our data can be used for
further design of lead structures for the development of potent foodderived anti-inflammatory additives in oral care products.
AGFD 245 Identification of amino acid structural determinants
for activating mechanisms of gastric acid secretion Verena
Stoeger2, verena.stoeger@univie.ac.at, Kathrin Liszt2, Barbara
Lieder2, Muhammet Zopun2, Martin Wendelin1, Joachim Hans1,
Jakob P. Ley1, Gerhard E. Krammer1, Veronika Somoza2. (1)
Symrise AG, Holzminden, Germany (2) Nutritional and
Physiological Chemistry, Univ. of Vienna, Austria The taste of D(sweet) and L- (bitter) forms of amino acids (AAs) has been widely
studied. Recently, we demonstrated that the bitter-tasting compound
caffeine activates mechanisms of gastric acid secretion (GAS) in
parietal cells in culture (HGT-1 cells) via activation of bitter taste
receptors (TAS2Rs). Although the stimulating effect of protein on
GAS is well-known, very little information on the structural
determinants of GAS- stimulating AAs exists. So far, a GAS
stimulatory effect has only been described for the aromatic AAs Ltryptophan and L-phenylalanine. Here, we aimed to elucidate whether
(i) the bitter or sweet taste of an AA is associated with its GAS
stimulating activity and whether (ii) this effect is determined by a
characteristic structural element. AAs (5-50 mM) were screened for
their effects on proton secretion in HGT-1 cells as outcome measure
of GAS by means of a pH-sensitive dye. With this method, the
intracellular proton concentration is calculated as a ratio of treated /
non-treated cells (intracellular proton index = IPX). The lower the
IPX, the more protons are secreted. Sensory bitter and sweet profiling
of AA was performed by 18 method-trained panellists. These results
and the structural determinants hydrophobicity, molecular weight,
and enantiomeric form were subjected to Pearson Product Moment
Correlation and One Way ANOVA tests to identify statistical
differences. AA differently affected proton secretion in HGT-1 cells,
with 50 mM L-arginine (IPX -2.71 ± 0.11, ranked bitterest) showing
the strongest, and 50 mM D-tryptophan (IPX -0.04 ± 0.04, ranked
sweetest) the weakest effect. Pearson correlation coefficients
demonstrated a strong association between the bitter sensation (r = 0.459; p<0.05) and the enantiomeric L-form (r = -0.654; p<0.05) of
an AA and its effect on GAS. No statistically relevant correlation was
found for sweet sensation nor the structural determinants molecular
weight and hydrophobicity. We demonstrate that the sensory bitter
intensity of an AA is associated with its effects on cellular
mechanisms of GAS as one of the major factors regulating protein
digestibility. Future studies need to elucidate the molecular
mechanisms through which AAs act as agonists of bitter taste
receptors, thereby activating GAS.
AGFD 246 Structural determinants of fatty acid uptake
inhibition in differentiated Caco-2 cells Barbara Lieder1,2,
barbara.lieder@univie.ac.at, Joachim Hans2, Katrin Geissler2, Fabia
Hentschel2, Jakob P. Ley2. (1) Dept. of Nutritional and Physiological
Chemistry, Univ. of Vienna, Austria (2) Flavors-Research & Tech.,
Ingredient Research, Symrise AG, Holzminden, Germany With
raising prevalence of obesity, the regulation of human body fat is
increasingly relevant. The modulation of fatty acid uptake presents a
promising target for body weight maintenance. Recent results
demonstrated that the trigeminal active compounds capsaicin,
nonivamide and trans-pellitorine, but not vanillin, dose-dependently
reduce fatty acid uptake in differentiated Caco-2 cells as a model for
the intestinal barrier. However, structural determinants for the
modulation of intestinal fatty acid uptake have not been identified so
far. Thus, based on the previous results, we screened 66 structural
analogues of capsaicin, nonivamide and trans-pellitorine regarding
their impact on intestinal fatty acid uptake using fluorescent BodipyC12 analogues and analyzed the structure-activity relationship.
Beside the chain length of the fatty acid side chain (A), the presence
of an amide or ester bond (B) as well as the presence of a catechol/
vanilliod ring in comparison to a linear structure element (C) was
investigated. In brief, we found that for the structural element (A) a
chain length < C12 with a branched chain is favorable and, in case of
unsaturation of the fatty acid chain, cis- configuration is preferred
over trans-configuration. A direct comparison of compounds that
differ in the amide or ester bond only (structural element B), revealed
a greater activity for amides, although several some esters
demonstrated a noteworthy effect as well. For structural element (C),
a vanillyl-group seems to be favorable. In summary, we identified
structural motifs of capsaicin-analogues that may contribute to a
reduced intestinal fatty acid uptake. The results may be helpful for
designing potent compounds for body weight management.
AGFD 247 withdrawn
AGFD 248 In Situ and real-time monitoring of pesticide
translocation and persistence in tomato plants by surface enhanced
Raman spectroscopy Tianxi Yang, Lili He,
lilihe@foodsci.umass.edu. Food Sci., Univ. of MassachusettsAmherst, Belchertown Understanding translocation and persistence
of pesticides is significant for effectively applying pesticides and
reducing pesticide exposures from plant food. Herein, we developed
a novel method for real-time and in situ monitoring of pesticide
translocation and persistence in tomato plants using surface enhanced
Raman spectroscopy (SERS). Systemic pesticide thiabendazole of
various concentrations was inoculated in a hydroponic system for
growing tomato plants. At different time internals, tomato leaves
were measured directly under a Raman microscope after dropping 5
µL of gold nanoparticles (50 nm, citrate coated, 250 ppm). The gold
nanoparticles were able to penetrate into the leaves and interacted
with the pesticide molecules. We detected the thiabendazole signal
after 20 h exposure with 200 ppm thiabendazole in the hydroponic
system, and the signal appeared firstly along the midvein in the
lowest leaves. Translocation of the pesticide into the trichome was
also detected. After 6 days exposure, we cannot detect the
thiabendazole peak but a unique SERS peak at 737 cm-1 that may
come from nicotinamide adenine dinucleotide (NAD) and other
adenine-containing compounds as an indication of plant response to
the pesticide toxicity. When 10 ppm thiabendazole was applied in the
system, we detected the first signal after 5 days. The SERS method
provides a rapid and effective way to study the behaviour and fate of
pesticides in a plant system. The information obtained here could
provide useful guidance for effective and safe applications of
pesticides on plants.
AGFD 249 Surface plasmon resonance imaging for label-free
detection of foodborne pathogens and toxins Jing Chen,
jing.chen@ars.usda.gov, Bosoon Park. USDA, ARS, Athens, Georgia
More rapid and efficient detection methods for foodborne pathogenic
bacteria and toxins are needed to address the long assay time and
limitations in multiplex capacity. Surface plasmon resonance imaging
(SPRi) is an emerging optical technique, which allows for rapid and
label-free screening of multiple targets simultaneously. We have
evaluated the potential of SPRi in label-free detection of Salmonella
isolates and Shiga-toxins (Stx1, Stx2) produced by E. coli.
Corresponding antibodies were attached to the gold sensor surface
through mercaptoundecanoic acid monolayer and carbodiimide
crosslinking, and subsequently blocked with skim milk proteins.
Target bacteria and toxins were detected based on SPR sensorgram
analysis and difference images. Satisfactory ligand immobilization
was achieved at higher antibody concentrations and neutral pH as
opposed to acidic and alkali conditions. Polyclonal antibody was
more efficiently immobilized compared to monoclonal antibody.
Heat-lysed cells were found to generate higher SPR signals due to
higher accessibility to the dielectric interface, but non-specific
binding to the surface also increased. Nevertheless, blocking of the
surface with skim milk solution was found to be effective against
non-specific binding. In addition, glycine-HCl and NaOH were found
suitable for removing protein and DNA residues from the cell debris.
Overall, SPRi demonstrated potentials in sensing both whole
pathogenic bacterial cells and their protein metabolites, which makes
it a versatile tool in multiplex food safety detection.
AGFD 252 Applications of near infrared fluorescent single walled
carbon nanotube sensors to food and agriculture security Michael
Strano, strano@mit.edu. Chem. Eng., 66-566, MIT, Cambridge,
Massachusetts Semiconducting single walled carbon nanotubes
exhibit near infrared fluorescent emission and form the basis for
sensor transducers with detection limits down to single molecule
sensitivity. This presentation will review several advances from my
laboratory at MIT in the use of such sensor interfaces in food and
agriculture monitoring. An enabling development has been a
technique called Corona Phase Molecular Recognition or
CoPhMoRE whereby synthetic, selective binding sites can be
engineered directly onto the nanoparticle surface to enable a high
level of molecular discrimination. Our recent work has interfaced
such nanosensors to living plant systems directly including (Spinacia
oleracea), demonstrating how the plant itself can provide valuable,
self-powered preconcentration and autosampling of analytes in
AGFD 250 Improving the robustness of plasmonic nanoparticles ambient groundwater. We have also used embedded nanoparticles as
for sensing in complex media Amanda J. Haes, jha444@gmail.com. a conduit for infrared communication platforms that can allow sensor
Chemistry, Univ. of Iowa, Iowa City Directly detecting low
information to be sent efficiently to lost cost instrumentation such as
concentrations of small molecules in real samples is often limited by a smartphone. Other applications include in-vivo and ex-vivo sensor
analyte concentration as well as similar chemical and physical
platforms for monitoring heavy metal contamination, carbohydrates
properties of other species present in complex matrices. When bottom and small molecule organic species in complex media. Our lab at
up synthesized nanoparticles are used for signal transduction, the
MIT is developing engineering approaches to high throughput, low
physical stability and properties of the nanostructures must also be
cost instrumentation to analyze a broad panel of analytes. Nanosensor
considered. Unfortunately, nanoparticle stability depends on the same technology holds significant promise for developing a multiplexed
parameters related to the analyte, often in opposing ways. Herein, the sensor platform for food and water-borne contaminant and allergen
combination of experimental measurements that provide moleculardetection, addressing applications in food supply chain and
level insight coupled with semi-empirical modeling will be shown to agricultural monitoring.
improve the systematic use of plasmonic nanostructures as sensors in
complex matrices by providing a method for predicting the stability
AGFD 253 Active botulinum neurotoxin serotypes A and B
and hence, the fate of nanomaterials in various conditions. By doing
detection and differentiation by FRET-based sensor Yun Wang3,
so, it will be demonstrated that reproducible detection of small
yun.wang2@fda.hhs.gov, Harry C. Fry2, Igor Medintz1, Guy E.
molecules using localized surface plasmon resonance (LSPR)
Skinner3, Kristin M. Schill3, Timothy V. Duncan3. (1) Center for
spectroscopy and surface enhanced Raman scattering (SERS) is
Bio/Molecular Science and Eng., U.S. Naval Res. Lab., Washington,
possible. As such, the development of this novel sensing platform
DC (2) Center for Nanoscale Materials, Argonne Nat’l Lab, Lemont,
could result in an empowering technology that could be translated to Illinois (3) Division of Food Processing Science and Tech., FDA,
improve health and safety.
Bedford Park, Illinois Ingestion of food contaminated with
biologically active botulinum neurotoxin (BoNT) results in
AGFD 251 Nanomaterials-based biosensor system for rapid
foodborne botulism. A few nanograms of the toxin can elicit
detection of Salmonella Typhimurium in poultry supply chains
symptoms. The toxin, which acts as a zinc-dependent endoprotease,
Yanbin Li1, yanbinli@uark.edu, Jianhan Lin2, Jianping Wang3,
is one of the most potent toxins known to humans. The “gold
Ming Liao4. (1) Univ. of Arkansas, Fayetteville (2) China
standard” mouse bioassay is time consuming and poses ethical
Agricultural Univ., Beijing, (3) Zhejiang Univ., Hangzhou, China (4) concerns over the use of laboratory animals. This highlights the need
South China Agricultural Univ., Guangzhou A portable optical
for rapid and sensitive methods to supplement the mouse bioassay.
biosensor was developed for in-field detection of Salmonella
We developed a method based on Förster resonance energy transfer
Typhimurium in poultry supply chains. Magnetic nanoparticles (100 (FRET) to detect biologically active BoNT serotypes A and B which
nm) conjugated with specific antibodies were used in
cause human botulism. A peptide containing a sequence of amino
immunoseparation of target pathogens from complex matrices and
acid residues with an enzymatic cleavage site for the target BoNT
quantum dots (emission wavelength of 620 nm) conjugated with
serotype was labelled with a specific photoluminescent quencher
specific aptamers were used to label target pathogens. A prototype of (PLQ). A quantum dot (QD) was selected for each serotype detection
the biosensor system was designed and constructed as a semibased on its spectral overlap with the PLQ. By attaching the peptide
automated instrument with magnetic separation and fluorescent
to a QD through a terminal oligo-histidine region, QD
measurement controlled by a laptop with LabVIEW software.
photoluminescence was quenched. In the presence of biologically
Different samples from a poultry supply chain, including feed, water active BoNT, the specific peptide was cleaved and the quenching was
and chickens on farm, chicken carcasses and processing water in a
removed, resulting in the recovery of QD photoluminescence. The
processing plant, and chicken products on supermarkets, were tested detection capability of this sensor was demonstrated with BoNT/A
using the developed biosensor. The results indicated that the
and /B light chains (LcA and LcB), which are the catalytic domains
biosensor could detect Salmonella Typhimurium at concentrations
of the toxin serotypes. LcA in buffer was detected in 3 h with a
from 102 to 106 cfu/ml within 1 h without pre-enrichment of
detection limit of 4 nM (10 ng per sample), and LcB was detected
samples. The nanomaterials-based biosensor showed great potentials with a detection limit of 0.4 nM (1 ng per sample). Linear
for in-field rapid detection of Salmonella Typhimurium in poultry
relationship was found between the QD photoluminescence recovery
supply chains. It is being integrated with GPS, wireless and image
and LcA/LcB concentration. The specificity of the sensor toward
processing to provide the food industry an innovative technology to
each serotype was evaluated. The detection and differentiation of
monitor microbial contamination in a food supply chain for ensure
LcA and LcB in a mixed sample was also demonstrated. The sensor
food safety.
was further evaluated in food samples spiked with the detection
target. The performance of the sensor indicates its potential
application as a rapid screening method for biologically active BoNT
in foods.
AGFD 254 Bionanotechnology.: Sensing from simple solutions to
complex outcomes for food safety Suresh Neethirajan,
sneethir@uoguelph.ca, Xuan Weng, Syed Ahmed, Jerry Jang. Univ.
of Guelph, Ontario, Canada Globalization and ecological pressures
have increased the emergence of novel infections and global
pandemics in farmed animals and food industries. This means that
not only are livestock at growing risk of contracting new and
difficult-to-control diseases, but the people who care for them as
well. The world has entered a “4th revolution” in agriculture. This era
features novel technologies and diagnostic methods, such as Internet
of Things and Precision Livestock Farming. In this talk, I will
provide examples of the sensor platforms, the sensing mechanisms
and the communication devices developed at the Bionanolab of the
Univ. of Guelph. To name some, detection of sex hormone
progesterone in milk using ELISA technique; Time resolved
fluorescence resonance energy transfer based nanomaterials for
detecting metabolic biomarkers from blood, serum and milk samples
of dairy cows; in-situ synthesis of gold nanoparticles for rapid and
multiplexed detection of food-borne and avian influenza viruses; and
quantum dot based sensing of food allergens such as peanut, lupine,
okadaic acid detection will be presented. The new frontier in
biosensing that we develop in the advanced diagnostic technology
development will be a breakthrough not only for on-farm diagnostic
translation, but also on various product designs that may be of
significance to biosecurity. The biosensing tools has the potential to
collect, integrate, report, analyze, share and disseminate valuable
information to livestock owners, farmers, producers and health
inspection agency members and government veterinary services and
inspection agencies by leveraging mobile technology (including
Point-of-care (POC) testing, tele-diagnostics, and remote collection
devices).
analyzed by new analytical methods in foods; and 7) foods consumed
by infants and toddlers. Finally, innovative technologies are being
applied to develop an ARS master food composition database system
- ARSFooDS - which will include analytical data from SR, the new
USDA Branded Food Products Database (manufacturer-contributed
food labels), chemometric data and other related USDA consumption
and composition databases.
AGFD 256 New developments in the analyses of bioactive
compounds in foods for developing special interest databases Xianli
Wu, xianli.wu@ars.usda.gov, David Haytowitz, Pamela Pehrsson.
Nutrient Data Laboratory, USDA ARS Human Nutrition Research
Center, Beltsville, Maryland During recent decades, nutritional
research and consumer interests have gradually shifted from
addressing nutrition deficiencies to preventing chronic diseases.
Dietary bioactive compounds may play a critical role in this area. As
a major group of dietary phytochemicals, flavonoids are widely
distributed in plant foods and have been shown to exert a wide range
of bioactivities. Since 1999, USDA's Nutrient Data Lab (NDL) has
developed three separate flavonoid databases (Flavonoids,
Isoflavones and Proanthocyanidins), and they have been updated
frequently. Originally, each of these databases contained only a
limited number of foods, but they were expanded with each release.
Quick and accurate analysis of certain flavonoids, such as
proanthocyanidins and less common flavonoids, is still challenging
for many reasons including limitation of instrumentation and
availability of standards. To achieve good results, analytical
procedures, from sample preparation to identification and
quantification methods, must be carefully examined. NDL has
recently constructed a new Expanded Flavonoids Database for
approximately 2900 commonly consumed foods, using calculated
values from analytical data. This database provides full profiles for
29 predominant dietary flavonoids for every food in the database.
Glucosinolates are a group of important sulfur-containing compounds
found in cruciferous vegetables. There is growing evidence
suggesting that they could be the major cancer chemo-preventive
AGFD 255 Analytical methods and data for the USDA food
agents in cruciferous vegetables. NDL is working on addressing some
composition databases, and process for evaluating laboratory data
challenges in analyzing glucosinolates to develop a dietary
quality Pamela Pehrsson, sushu1985@gmail.com. USDA ARS
glucosinolate database. The results are used to determine the quality
NEA BHNRC NDL, Beltsville, Maryland The accelerating pace of of the data in the literature, and to support better experimental design
diet-health research and a dynamic US food supply require national
in obtaining analytical data. Initially, a database will be developed
food composition research move in new directions. The Nutrient Data from literature and will be rated using NDL's Data Quality
Laboratory (NDL), USDA develops the National Nutrient Database
Evaluation System. In addition, as many vegetables are consumed
for Standard Reference and related Special Interest Databases,
cooked, a study was designed to estimate retention factors for
providing data on about 8,300 foods and 150 nutrients/components.
bioactive compounds in vegetables for common cooking methods.
However, with tens of thousands of new foods entering the US food
supply annually and many routinely reformulated, USDA must
AGFD 257 Challenges in research on phytochemicals: Avoiding
accelerate acquisition and dissemination of data for researchers,
some potential pitfalls Barbara C. Sorkin1, sorkinb@mail.nih.gov, D.
nutrition policy makers, food manufacturers and consumers. Basic
C. Hopp2. (1) ODS, NIH, North Bethesda, Maryland (2) NCCIH,
research is underway or planned at NDL to incorporate new
NIH, Bethesda, Maryland Thousands of phytochemicals from food
analytical methodologies and ensure data quality of certain food
plants and botanical dietary supplements have been identified, but for
components of emerging public health importance. NDL collaborates most plants hypothesized to exert biological activities neither the
to expand mean estimates and variability data for foods, nutrients and active compound(s) nor the causal, molecular mechanisms mediating
emerging nutrients, develop new technologies to maximize database biological activity(ies) are definitively known. Increasingly, multiple
usefulness and assess the most impactful changes in the food supply. phytochemicals appear to contribute to a given biological activity.
Under the USDA-NIH National Food and Nutrient Analysis Program Where neither the number nor identity(ies) of the active(s) are
(NFNAP), over 2,100 foods have been added or updated with
known, reproducibility requires the product be characterized as
nationally representative analytical data, supporting component
comprehensively as is feasible, rather than relying on a single marker
calculations for thousands of other foods. Recent projects include: 1) compound. The chemical composition of a single plant species will
A comprehensive update to meat and poultry products and a new
be affected by many environmental factors, but the source species
study of 25OHD3 in animal flesh; 2) expanded flavonoid and
will constrain the chemistry. Authentication of the source plant
proanthocyanidin databases and new data for sulfa-containing
identification is therefore critical. DNA barcoding has the potential to
compounds; 3) composition information on commercially processed sensitively discriminate related species or similar-appearing plants,
foods and monitoring of voluntary sodium reductions by the food
but has limited applicability. Generating strong, testable hypotheses
industry; 4) nutrients in foods consumed by specific subpopulations
regarding bioactive(s) and their mechanisms of action may be
e.g., immigrants; 5) iodine analyses; 6) carbohydrate fractions
accelerated through the application of new approaches being
developed in the NIH-supported CARBON Centers to integrate massspectrometric, cell phenotype and omics data from complex botanical
extracts. Preclinical research on phytochemicals reported to have
pleiotropic effects on animals (including curcumin, epigallocatechin
gallate and resveratrol) has largely failed to lead to predicted
outcomes in rigorous clinical trials. Recent reports suggest a variety
of non-ligand-receptor mechanisms, including fluorescence
interference and colloid formation, through which curcumin may
produce false-positives in high throughput assays and modulate many
cellular functions in vitro, and describe methods to control for these
mechanisms. Conclusion: Greater reproducibility in results from
botanical products, and enhanced potential for such results to
translate successfully to in vivo outcomes should be achievable by
more comprehensive characterization of complex products, by
considering biological relevance in the design of in vitro experiments,
and by including appropriate controls to ensure early detection of
effects from non-specific activities.
AGFD 258 Analytically based estimates of ingredient content in
dietary supplements: Dietary Supplement Ingredient Database,
release 4 Karen Andrews, kwandrews@gmail.com. USDA,
Beltsville, Maryland The dietary supplement industry has burgeoned
into a 39 billion dollar industry as American consumers have
increasingly chosen to take dietary supplements (DSs) for their
perceived health benefits. Many of these supplements contribute
nutrients and other bioactive components to the diet. However, the
true content of ingredients may differ from the label claims. In order
to more accurately estimate intakes due to the consumption of DSs,
the Agricultural Research Service (ARS)/Nutrient Data Laboratory
(NDL) and the National Inst.s of Health (NIH)/Office of Dietary
Supplements (ODS) have been collaborating since 2004 to develop
and maintain the Dietary Supplement Ingredient Database (DSID), an
analytically validated database for high priority ingredients in DS
products. The results of national nutritional surveys, and recent
advances in sampling statistics, data evaluation methodology, and
analytical methods are evaluated to identify, sample, and analyze
selected DSs that represent the US market. Laboratories are prequalified for participation in DSID studies and methodologies are
regularly re-evaluated to take into account new supplement matrices,
new forms of ingredients and microencapsulation technologies. NDL
monitors the accuracy and precision of measurements by
incorporating certified reference materials, in-house control materials
and product duplicates into analytical batches. Release 4 of the DSID
(DSID-4) reports estimates of mean ingredient content with
variability information for adult, children’s, and non-prescription
prenatal multivitamin/mineral (MVM) products and omega-3 fatty
acid supplements. For the first time, improved analytical methods for
chromium and vitamins A and D provide data (mean overages of 2040%) for these ingredients in adult MVMs. Green tea DSs were the
first botanicals to be selected for study as part of the DSID botanical
initiative and pilot study results for their phytochemical content are
also reported in DSID-4.
the only or primary botanical were purchased in various market
channels and sent for analysis to three laboratories experienced with
the analysis of GT. The laboratories used reversed-phase highperformance or ultra-high performance liquid chromatography with
either ultraviolet absorbance or mass spectrometric detection. Quality
control results from all three laboratories showed good agreement
with certified values provided by several GT Standard Reference
Materials. The analytical data revealed a wide range of levels for
individual and total catechin content among the products tested. DSs
providing label information for EGCG content had significantly
higher EGCG content as compared to DSs without EGCG claims
(298± 48 vs. 114 ± 26 mg/day; mean ± SE, n=18 and 14,
respectively). As required by law, all analyzed DSs provided the
weight of GT leaf/extract on the label. However, this information did
not predict analytically determined phytochemical content. At the
most common labeled level (500 mg of leaf/extract per serving), a
wide range (0.5 – 309.5 mg/serving) of EGCG content was found
(n=9). Statistical analysis did not indicate a laboratory effect on
catechin measurements. Thus, methods utilized by two commercial
and one Res. Lab. provided consistent results suitable for including in
our analytical database.
AGFD 260 NIST Tools for analysis of foods & dietary
supplements: Ensuring quality in nutrient databases Melissa M.
Phillips, melissa.phillips@nist.gov, Catherine Rimmer, Laura Wood.
NIST, Gaithersburg, Maryland The quality of analytical data can be
challenged by sample complexity, which leads to difficulties in
extraction of the components from a matrix, isolation from other
extractable components, and determination of the quantity of the
components present. The National Inst. of Standards and Tech.
(NIST) offers a variety of tools for evaluation of accuracy in food and
dietary supplement analysis. NIST provides reference materials
(RMs) in a variety of forms that can be used in method development,
method validation, and quality control. RMs, in the form of
calibration solutions, botanical raw materials, botanical extracts, and
finished products, can be used to ensure accuracy in the
determination of nutrients, botanical markers, and undesirable
contaminants toward the goals of accurate labeling, product efficacy,
and safety. Since the 1990s, NIST has offered matrix-based food
RMs as tools for method development and validation, and currently
available materials include peanut butter, meat homogenate, breakfast
cereal, infant formula, egg powder, and baking chocolate, among
others. Developed in collaboration with the National Inst.s of HealthOffice of Dietary Supplements (NIH-ODS), dietary supplement RMs
are currently available for Ginkgo biloba, green tea, Vaccinium
berries, soy, St. John’s wort, fish oils, and multivitamin tablets,
among others; many more RMs are in preparation. NIST and NIH
also coordinate the Dietary Supplements Laboratory Quality
Assurance Program (DSQAP), which has been assisting laboratories
in making better measurements since 2007. In this free program,
registered laboratories test food and dietary supplement samples and
submit results in exchange for information about their performance
relative to other participating laboratories as well as relative to the
AGFD 259 Botanical initiative for the Dietary Supplement
“true” composition of the sample. The DSQAP is an interactive
Ingredient Database (DSID): Interlaboratory trial to assess methods
program in which NIST provides feedback regarding potential
for catechins in green tea dietary supplements Sushma Savarala,
sources of bias with the goal of improving laboratory performance.
Sushma617@gmail.com. USDA, Chantilly, Virginia According to
Collectively, these tools are intended to assist manufacturers
national surveys, 7.5% of the US population reports using botanical
interested in product quality, laboratories establishing the
dietary supplements (DSs), which may or may not be labeled for their appropriateness of analytical methods, and clinicians performing
bioactive content. As part of the Botanical initiative for the Dietary
efficacy studies to accurately evaluate the content of a food or agro 1
Supplement Ingredient Database (DSID), a pilot study of green tea
dietary supplement product. Improved chemical characterization of
(GT) DSs was designed to chemically evaluate their levels of flavan- foods and supplements translates directly to improved accuracy in
3-ols or catechins, especially epigallocatechin gallate (EGCG). The
databases for the composition of foods and dietary supplements.
goal was to evaluate analytical methods for individual catechins and
examine the relationships between label claims and analytical results AGFD 261 Study starch content and a variety of physical
for EGCG and total catechins. Two lots of 32 DSs containing GT as
characteristics of rice (Oryza sativa L.) Karzan A. Omer,
karzan.abdulkareem@koyaUniv..org. Chemistry, Koya Univ., Erbil,
Iraq Rice becomes one of the main nutritional foods widely
consumed by people in the worldwide. The physical characteristics of
rice are fundamental in designing appropriate equipment for process
operations such as designing storage structures, handling, sorting,
transporting in food processing industry based on their physical
properties. Also, Starch is one of the major components of rice and,
the quality of rice depends on the physical properties and starch
contain up to a great extent. Therefore, in this research, the Physical
characteristics and starch contain some rice (Oryza sativa L.)
Samples have been studied. The starch content of rice samples was
observed in the range of 81.23-88.85%. The physical properties such
as length, width, thickness, equivalent diameter, surface area,
sphericity, aspect ratio, volume, bulk density, true density, porosity,
and thousand kernel weights were studied for five different rice
samples. There were significant differences in their physical
characteristics among the examined rice samples. Therefore, these
data could be very useful for resolving some problems associated
with the design, development, and analysis of the behavior of
products during post-harvest processing.
AGFD 262 Novel swollenin from Talaromyces leycettanus
JCM12802 with broad substrate specificity and synergistic action
with a cellulase on avicel degradation Yuan Wang,
wangyuan08@caas.cn, Fei Zheng, Tao Tu, Huiying Luo. Key
Laboratory for Feed Biotechnology of the Ministry of Agriculture,
Feed Research Inst., Chinese Academy of Agricultural Sciences,
Beijing, China Conversion of the crystalline regions of native
cellulose into amorphous and accessible regions is a critical step, and
is a great challenge for efficient hydrolysis of lignocelluloses. Fungal
swollenin, which can disrupt avicel, have great potential for
applications in conversion of biomass, food and animal feed
industries. A novel swollenin gene, swo, was isolated from the
thermophilic fungus Talaromyces leycettanus JCM12802 and
successfully expressed in Pichia pastoris. The purified recombinant
TlSWO was optimally active at 50 °C and pH 3.0, and exhibited
excellent stability over a broad pH range of 2.0–9.0 (exhibiting over
80% maximum activity after incubated at 37°C for 1 h), and was
highly thermostable at 60°C and below. The TlSWO was highly
active towards laminarin, CMC-Na, barley β-glucan, glucomannan
and lichen polysaccharide. The main products degraded by TlSWO
from cellotetraose, cellopentaose and cellohexose were cellobiose
and cellotriose, orcellobiose, cellotriose and cellotetraose,
respectively. TlSWO and cellulase from Novozymes showed
significant synergistic effects on the degradation of avicel, releasing
more reduced sugars (up to 0.26 folds) by simultaneous addition.
This study providesa novel fungal swollenin with broad substrate
specificity for synergistic degradation for the efficient hydrolysis of
plant biomass.
some earlier reports that dextran molecules are terminated or
“capped” by a sucrose molecule.
AGFD 264 Sensory and chemical characterization of Cabernet
Sauvignon wines from Chinese Loess Plateau Ke Tang,
tandy81@126.com, Yue Ma, Yan Xu. Jiangnan Univ., Wuxi, China
In this study the aroma properties of Cabernet Sauvignon wines from
a new grape growing region, Chinese Loess Plateau, were studied by
correlating data on the volatile composition with sensory evaluations.
Five vineyards (SLP, TYP, NT, DA and DST) with different altitudes
and slope directions in this area were investigated. Ten aromatic
descriptors were identified as sensory characteristics. The wine
samples were evaluated in parallel by descriptive sensory analysis by
a trained panel. A total of 76 odorants in Loess Plateau Cabernet
Sauvignon wines were perceived by Gas-chromatography–
olfactometry (GC-O). 45 volatile compounds were further selected as
the important aroma impact components and quantitated by five
different methods. PLSR established correlations between the
chemical and the sensory profiles of the wines. The correlation model
of Chinese Loess plateau Cabernet Sauvignon wines region, sensory
characteristic and aroma compounds was established to determine the
influence of various aroma active substances on aroma attributes.
This study could define the aroma characteristics of Chinese Loess
Plateau Cabernet Sauvignon wines.
AGFD 265 Effect of mixing intensity on hydrolysis of rice straw
and its consequence on methane production in anaerobic digestion
Moonkyung Kim, strikingirl@snu.ac.kr, Byung-Chul Kim, Yongju
Choi, Kyoungphile Nam. Seoul National Univ. Civil Environ Eng,
Seoul, Korea (the Republic of) Immense amount of rice straw is
generated every year in Korea, however, only 37.6% of produced rice
straw can be recycled, indicating 62.4% of produced rice straw
(3,762,000 ton/year) is regarded as waste, despite its potential for the
conversion into other energy resources. In this study, rice straw was
selected as substrate for anaerobic digestion, and valorized for the
production of renewable energy as methane. Mixing intensity is
known to be an important factor in the performance of anaerobic
digestion process due to its effect on settlability of sludge.This study
investigated the improvement of methane production by applying
various mixing intensity to batch test and semi-continuous reactor
using rice straw as substrate in order to investigate the effects of
mixing intensity on hydrolysis of rice straw and consequently,
methane production. Extracted extracellular polymeric substances
(EPS) content and the result of particle size distribution curve were
found to be negatively correlated with intermittent mixing samples.
The maximum value of EPS amount were found in once a week
mixing conditions in batch test as 261.1±1.7 mg TOC/g SS
representing 63% higher than the minimum value analyzed from 300
rpm sample for EPS content. The positive correlation of development
of substrae-microbe aggregates and methane production were
AGFD 263 Isomelezitose production from sucrose via
determined by the produced methane amount of 373.0±4.05 mL and
glucansucrases Gregory L. Cote, greg.cote@ars.usda.gov,
232.5±2.1 CH4/g TC from the once a week and 300 rpm sample,
Christopher D. Skory. USDA ARS, Peoria, Illinois Isomelezitose is respectively. Similar tendency was observed with semi-continuous
an unusual trisaccharide with the structure α-D-glucopyranosyl
reactor results, extracted EPS content of 50 rpm with occasional 150
(1→6) β-D-fructofuranosyl (2↔1) α-D-glucopyranoside. Similar to
rpm mixing Reactor dropped from 259.2 to 158.6 mg TOC/g SS, in
melezitose, it may have applications in cryopreservation of cells and occasional 150 rpm mixing condition, and recovered up to 254.8,
organs. We recently found that most glucansucrases, which produce
after mixing intensity retrieved to 50 rpm. The maximum content of
dextran and related polymers of glucose via transfer from sucrose,
produced methane was achieved as 53 – 55% in No mixing Reactor
also produce trace amounts of isomelezitose. Yields are typically
(semi-continuous reactor), indicating mixing might have the adverse
very low, but significant, ranging from less than 1% to approximately effect on the development of substrate-microbe aggregate which can
5% based on sucrose. This trisaccharide may arise in either of two
lead to the diminution of methane production in anaerobic digestion
ways: glucopyranosyl transfer to the 6Fru-OH position of sucrose, or of rice straw.
to the anomeric –OH position of isomaltulose, a glucansucrase
byproduct from transglucosylation of fructose. Based on experiments AGFD 266 Effect of caffeine concentration on the break-down of
with exogenously added isomaltulose, we will present evidence that
starch into sugars by α-amylase Neel Rajan, Stephen Koellner,
the former mechanism is the most likely. These results may explain
Vincent T. Calabrese, Arshad Khan, kub@psu.edu. Chemistry,
Pennsylvania State, State College α-Amylase, an enzyme present in
our saliva and pancreatic secretion, is responsible for the break-down
of starch into glucose molecules. Glucose enters into our blood steam
and provides energy for various activities. In this study we have
noticed that in the presence of caffeine, the enzyme activity is
decreased with a decrease in the amount of glucose liberated from the
starch hydrolysis. This finding may suggest a positive role played by
caffeine in the controlling of blood sugar. A possible explanation of
enzyme inactivation by caffeine will be discussed in terms of a twostep model that we proposed earlier.
0.6-3.9°C upward, respectively, with the half-life extended by 10–45
min at 55°C. Another distinguishing characteristic of the three
mutants were its catalytic activity by improved up to 32-fold.
Hydrolysis product analysis indicated that a larger amount of shorter
sugars were released from the polygalacturonic acid by these three
mutants than by the wild-type. MD analysis of the enzyme-substrate
complexes suggested that the introduced cation-π interaction have
modified the conformation of the catalytic crevice and provided an
enviable environment for catalytic processes. Moreover, the lower
plasticity of T3 loop 2 at the edge of the subsite tunnel appears to
recruit the reducing ends of oligogalacturonide into the active site
AGFD 267 Tuning of complex natural products’ properties used tunnel and initiates new hydrolysis reactions for enhancing the
in flavors and fragrances by enzymatic treatment Helene Bouges,
efficiency of substrate degradation. This study reveals the
helene.bouges@gmail.com, Sylvain Antoniotti. Univ. of Cote d'Azur, significance of cation-π interaction in protein conformation and
CNRS, ICN, Nice, France Natural complex substances are mixtures provides a realistic strategy to enhance the catalytic performance of
of ubiquitous saturated and unsaturated hydrocarbons, alcohols,
proteins.
aldehydes, esters, ethers, ketones belonging to the phenolics and
terpenes families which give them various properties. If some of
AGFD 269 Development of a green alternative procedure for
these may be desirable such as a pleasant odor, as well as
simultaneous separation and quantification of phytochemicals Yuantioxidants or relaxing effects, other such as toxicity and dermal
Chiao Yang1,2, ycyang230@gmail.com, Show-Jen Hong2, Dasensitization have to be considered and avoided. In this context, our
Hsiang Wei2, Pei-Hui Lin1, Ming-Chi Wei3. (1) Kaohsiung Medical
laboratory focuses on the optimization of the properties of essential
Univ., Kaohsiung, Taiwan (2) Dept. of Surgery, Davis Heart and
oils and extracts used in the field of flavors and fragrances by green
Lung Research Inst., The Ohio State Univ., Columbus (3) Dept. of
and sustainable treatments. The main purpose is to tune biological
Applied Geoinformatics, Chia Nan Univ. of Pharmacy and Science,
and sensory properties of natural raw materials by enzymatic
Tainan, Taiwan Perilla frutescens leaves is valuable as a medicinal
methods. To achieve these goals, highly selective and substrate
plant as well as a natural medicine and functional food. Perilla leaves
specific processes are developed. They allow us to modify the
are an important source of essential oils and had antidepressive,
chemical composition of mixtures with an excellent sustainability
anxiolytic, chemopreventive and strong antitumor-promoting
profile and low energy consumption achieving both specificity and
activities. Four different isolation techniques, specifically ultrasoundselectivity. In consequence, this project is embedded in the general
assisted supercritical carbon dioxide (USC-CO2) extraction, heatand challenging concept of “green chemistry”. Such trends are of
reflux extraction (HRE), conventional supercritical carbon dioxide
interest for the field of flavors and fragrances due to the additional
(SC-CO2) extraction and hydrodistillation (HD) were employed to
advantage of providing products eligible to the valuable “natural”
obtain essential oils from purple-leafed of Perilla frutescens. The
grade. As an example of the strategies, we developed, toxic
essential oils were further analyzed using gas chromatography (GC)
compounds could be removed without a loss of the organoleptic
with flame ionization detection and gas chromatography with mass
properties and with a good preservation of the chemical composition. spectrometry (GC-MS). The maximum yield of oil was extracted via
Alternatively, the olfactory quality of essential oils could be
USC-CO2 extraction (1.92%, weight of the extracted oil/weight of
improved by enzymatic modifications of some of their constituents.
feeding material) while utilizing less severe operating parameters,
From a technical point of view, the qualitative and quantitative
such as temperature (48 °C), pressure (25 MPa), organic solvent (0
evaluation of chemical composition of natural complex substances is mL) and the time consumed (85 min) by the process. The results
elucidated on the basis of high performance liquid chromatography,
revealed that the dominant component was perillaldehyde (>25%) in
gas chromatography and mass spectrometry studies. Through an
total average content.
academic/industrial collaboration, the organoleptic evaluation of the
products is provided by experts in the field.
AGFD 270 Ultra-sensitive enzyme immunoassays for the
determination of imidaclothiz using phage-displayed peptide yuan
AGFD 268 Probing the role of cation-π interaction in the
ding1, 2015202046@njau.edu.cn, Xiude Hua2,
thermotolerance and catalytic performance of endohuaxiude@njau.edu.cn. (1) pesticide, Nanjing, China (2) Nanjing
polygalacturonases Tao Tu, tutao@caas.cn, Yeqing Li, Yuan Wang, Agricultural Univ., Nanjing, China Six phage-displayed peptides
Bin Yao, Huiying Luo. Key Laboratory for Feed Biotechnology of
that specifically bind to anti-imidaclothiz monoclonal antibody
the Ministry of Agriculture, Feed Research Inst., Chinese Academy
(mAb) were obtained by biopanning the phage-displayed peptide
of Agricultural Sciences, Beijing, China Polygalacturonases are the libraries. A phage enzyme linked immunosorbent assay (P-ELISA)
most well-studied pectinases that catalyze the hydrolysis of the α-1,4- and a phage chemiluminescent enzyme immunoassay (P-CLEIA) for
glycosidic bonds between the polygalacturonic acid at the smooth
imidaclothiz were developed by using a clone L4-29. The optimal
pectin regions, and thus are often preferred for technical applications, buffers of P-ELISA and P-CLEIA were pH 8, PBS buffer containing
such as in fruit juice, feed, paper, and textile industries, as well as for 0.14 M NaCl and 2.5% methanol. Under the optimal conditions, the
the extraction of oils. Full understanding the dynamics of this key
half maximal inhibition concentration (IC50) values, limit of
pectinase and improving its thermotolerance and catalytic efficiency detection (LOD, IC10 values) and linear range (IC10 to IC90) of the
is a key towards the engineering of new polygalacturonases for
P-ELISA were 1.45, 0.55 and 0.55 to 3.82 ng mL-1, while the Pvarious applications. By combining structure analysis and molecular CLEIA were 0.86, 0.13 and 0.13 to 5.84 ng mL-1, respectively. The
dynamics (MD) simulations, eight mutagenesis sites involved in the
sensitivities of P-ELISA and P-CLEIA were improved more than 60formation of cation-π interactions were identified in the widely used
fold and 100-fold respectively than the conventional ELISA. The Pfungal endo-polygalacturonase PG63. In comparison with wild-type, CLEIA showed higher sensitivity and wider linear range than Pthree single mutants H58Y, T71Y and T304Y showed the most
ELISA. Two analyses had no significant cross-reactivity with the
pronounced shifts in temperature of maximum enzymatic activity,
analogues of imidaclothiz except for imidacloprid. Recoveries of the
temperature at which 50% of the maximal activity of an enzyme is
P-ELISA and P-CLEIA for imidaclothiz in paddy water, soil,
retained, and melting temperature, of about 10–15°C, 3–16°C, and
cabbage, rice, apple, pakchoi, pear and tomato samples were 72.3-
101.3% and 73.9-102.6%, respectively. The amounts of imidaclothiz
in the containing incurred residues samples detected by the P-ELISA
and P-CLEIA were significantly correlated with that detected by
high-performance liquid chromatography (HPLC).
AGFD 271 Three dimensional plasmonic hot spot for label-free
sensing of food toxin Paresh C. Ray1, paresh10027@yahoo.com,
Stacy J. Jones2, Avijit Pramanik3. (1) Jackson State Univ., Jackson,
Mississippi (2) Chemistry and Biochemistry, Jackson State Univ.,
Jackson, Mississippi (3) Dept of Chemistry, Jackson State Univ.,
Jackson, Mississippi Drug resistant food toxin infection is one of
topmost threats to human health for our society. Plasmonic
nanoparticles can be used for ultrasensitive bio-sensing through the
amplification of electromagnetic fields at nanoscale “hot spots”. One
of the main challenges in plasmonic sensing is the designing of
plasmonic substrate with large number of “hot spots” . Here we will
dsicuss our recent reports on the design of three dimensional (3D)
plasmonic “hot spots” based substrate using gold nanoparticle
attached hybrid graphene oxide (GO) which breaks the traditional 2D
limitation. Experimental result shows that the 3D substrate has the
capability for highly sensitive label-free sensing of food toxin.
Reported experimental results demonstrated that 3D-substrate based
SERS can be used for finger-print identification for several food
toxin with detection limits of 5 colony forming unit /mL.
AGFD 272 Real-time detection of heavy metals and bacteria in
water using a graphene-based field-effect transistor sensing platform
Junhong Chen, jhchen@uwm.edu. Mechanical Engineering, Univ. of
Wisconsin-Milwaukee The National Academy of Eng. identified
“providing access to clean water” as one of the top 10 grand
challenges for engineering in the 21st century. A central requirement
for safe drinking water is the availability of low-cost and real-time
water quality monitoring. Current detection methods for heavy metals
and bacteria in water are often too expensive or unsuitable for in-situ
and real-time detection (an unmet need). As a result, there is a lack of
water quality monitoring along the water distribution line and at the
point of use, which is inadequate because of potential deterioration in
water quality within water distribution systems (e.g., Flint Water
Crisis). Here we report a graphene-based field-effect transistor
platform that can be useful for real-time detection of a wide range of
water contaminants such as heavy metals and bacteria. The working
principle of the sensor is that the graphene conductivity (usually
measured in resistance) changes with the binding of chemical or
biological species to probes anchored on the graphene surface. As
such, the presence of the analytes (heavy metals and bacteria) can be
determined by measuring the sensor resistance change. The
breakthrough technology allows for real-time detection (no sample
preparation) of deadly contaminants with unprecedented sensitivity
and specificity in field settings (outside a central laboratory facility)
for single point testing (e.g., handheld device) or in-line continuous
flow testing. This talk will introduce the platform technology and its
development from concept to prototype product through partnership
with industries.
processes are based on a trial and error where successes in designing
sensors for one target can be difficult to translate success in designing
sensors for other targets. To meet these challenges, we have used in
vitro selection or SELEX to obtain DNAzymes, a class of
metalloenzymes that use DNA molecules exclusively for catalysis,
and DNA aptamers, a class of nucleic acids that rival antibodies in
binding targets of choice strongly and specifically, and used negative
selection strategy to improve the selectivity. By labeling the resulting
DNAzymes and aptamers with fluorophore/quenchers, gold
nanoparticles, and quantum dots, we have developed new classes of
fluorescent and colorimetric sensors for metal ions and a wide range
of other targets with high sensitivity (down to 14 pM) and selectivity
(> 1 million fold selectivity).1 For example, we recently has taken
advantage of size-dependent modulation of graphene oxide-aptamer
interaction for amplified fluorescent detection of aflatoxin B1 with
tunable dynamic ranges.2 In technological development, there are
still significant barriers for the public to adopt new devices or
technologies developed in labs. We are exploring ways to overcome
this barrier by taking advantages of the wide availability and low cost
of the pocket-sized electrochemical devices such as glucose meters to
detect many non-glucose targets,3 including those in food safety and
quality, such as melamine and Ochratoxin A.4 Since in vitro selection
can be used to obtain DNAzymes and DNA aptamers to bind a wide
range of targets, this approach can be readily used by the general
public to detect many other targets in food safety and quality.
AGFD 274 Easy-to-use, portable and inexpensive nanoengineered sensors for assessing food quality and safety Emanuela
Andreescu, eandrees@clarkson.edu, Ali Othman, Kevin Kirk, Fatima
Mustafa. Clarkson Univ., Potsdam, NY The demand for inexpensive
field portable devices that could respond to the today’s needs for low
cost and rapid detection with on-site measurement capabilities is
growing. This presentation will discuss development, scalable
manufacturing, analytical characterization and deployment of
portable biosensors that incorporate functional nanoparticles, and
their application for food monitoring and quality assurance. To
fabricate the sensors, we use nanoparticles that have tunable redox
activity, optical and catalytic properties and can transduce and
catalytically amplify signals in chemical and biological detection
schemes involving biomolecules. The modification of nanoparticles
with biological receptors and adaptation of this technology. to paperbased sensors will be described. The biofunctionalized surface reacts
specifically and generates distinct optically or electrochemically
detectable signals based on the chemical composition and
concentration of active ingredients. A unique feature of these devices
is the built-in detection mechanism with all the sensing components
needed for analysis deposited onto the sensing platform that can
function as an all-in-one bioanalytical device. These sensors have
been interfaced with portable databases and user-friendly signal
transduction methods, and have demonstrated excellent analytical
performance when used in the field. The platform can be
inexpensively produced in large quantities by printing; it can also be
added to packaging and used as smart label during manufacturing,
storage and use. Several prototype systems designed for food safety
AGFD 273 DNAzyme- and DNA aptamer-based nanosensors for monitoring and authentication of active ingredients in cosmetic and
on-site and real-time detection in food safety and quality Yi Lu1, yi- food products will be discussed, with examples of applications. These
lu@uiuc.edu, JingJing Zhang1, Tian Lan2. (1) Dept of Chemistry,
sensors can be used by consumers, regulatory agencies or industry to
Univ of Illinois, Urbana (2) GlucoSentient, Inc., Champaign, Illinois check the quality, shelf life and origin of raw materials or products.
Selective sensors are very useful for on-site and real-time detection of
adulterants or contaminants in food safety and quality. Despite a lot
AGFD 275 Exploiting bio-magnetic properties for a simple and
of effort, few such sensors are commercially available, especially for rapid label-free extraction and concentration of pathogens from
metal ions and organic toxins. We have identified challenges in both complex matrices Evangelyn C. Alocilja, alocilja@msu.edu.
fundamental science and in technological development, and have
Biosystems and Agricultural Engineering, Michigan State Univ., East
made significant progresses in meeting these challenges. In
Lansing We present a novel functionalized magnetic nanoparticles
fundamental science, designing sensors based on a single class of
that can be used to extract and concentrate pathogenic bacteria by
molecules for a broad range of targets is a major challenge. Most
taking advantage of their cellular bio-magnetic properties. We
hypothesize that the interaction between the cellular bio-magnetic
properties and the functionalized magnetic nanoparticles results in the
bio-filtration of target/non-target cells, extraction of pathogenic
bacterial cells, and concentration of the extracted cells, resulting in an
increased number of cells for downstream processing, detection and
diagnosis. We will demonstrate the assay for the extraction and
concentration Escherichia coli O157:H7, Salmonella species, and
other organisms in complex matrices with a processing time of less
than 10 min at a cost of less than $0.05 per assay. Results show that
the extraction efficiency is 80-100%, concentration factor is 2-20
times, and the limit of detection is 10^1 colony forming units per
milliliter (cfu/ml). The new functionalized magnetic nanoparticles
has great potential applications in rapid diagnostics, food safety,
healthcare, water quality, and biodefense.
China A serious impetus always exists to exploit new methods to
enrich the prospect of nanomaterials.1 Here, we report
electrochemical conversion (ECC) of magnetic nanoparticles (MNPs)
into electroactive Prussian blue (PB) analogues accompanying with
multiple interfacial effects and its exploitation for a novel label selfsacrificial biosensing strategy. The ECC-MNP method involves a
high potential step to create strong acidic condition by splitting H2O
to release Fe3+ from the MNPs, and then a low potential step to
cause the reduction of co-existing K3Fe(CN)6 and Fe3+ to
K4Fe(CN)6 and Fe2+, respectively, which react to form PB
analogues. The method enriched the functionalization of MNPs
besides the magnetic properties, and presented a series of interesting
surficial “templating”, “generation-confinement”, and “refreshing”
effects/modes, which significantly benefited the production,
properties and performance of PB. The ECC-MNP has endowed the
AGFD 276 withdrawn
biosensing technolgy for avian influenza virus H5N1 using MNPs as
self-sacrificial labels with superior sensitivity and simplicity, such as
AGFD 277 Electrochemical conversion of magnetic nanoparticles a detection limit of 7.4×10−4 HAU (in 5 mL sample), which was
with multiple interfacial effects for biosensing of avian influenza
magnitudes lower than that of most analogues. The ECC-MNP
virus Yingchun Fu1, ycfu@zju.edu.cn, Qi Zhang1, Lingyan Li2,
method may create a new electrochemistry mode and lead to a new
Qingji Xie2, Shouzhuo Yao2, Yanbin Li1. (1) Zhejiang Univ.,
direction for the application of nanomaterials.
Hangzhou, Zhejiang, China (2) Hunan Normal Univ., Changsha,
mark March 18-22, 2018 on your calendar for the
255th ACS National Meeting in New Orleans
Spring 2019 ACS National Meeting Orlando
Spring 2020 ACS National Meeting Philadelphia
Spring 2021 ACS National Meeting San Antonio
Fall 2018 ACS National Meeting Boston
Fall 2019 ACS National Meeting San Diego
Fall 2020 ACS National Meeting San Francisco
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CORNUCOPIA
A G F D
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Schedule of AGFD Technical, Business, Planning, and Social Activities
Sun 12:00-1:00pm
Sun 5:00-7:00pm
Mon 12:00-1:00pm
Mon 5:00-8:00pm
Mon 8:00-10:00pm
Tues 12:00-1:00pm
Tues 5:30-8:00pm
Special Topics
AGFD General Posters
Future Programs
Executive Committee Meeting
Sci-Mix
Business Meeting
AGFD Awards Banquet
Convention Center East Overlook
Convention Center Hall C
Convention Center West Overlook
Convention Center West Overlook
Convention Center Halls D/E
Convention Center Room 146C
B Too 1324 14thSt NW (directions on cover)