Pigments in Food, more than colours…, 14-17 June 2004

Tentative Programme (updated May 4^th, 2004)

• Programme
  
• Posters
  
• Programme at a glance

SPEAKERS, 35 oral presentations, DAY BY DAY (talks)

Ø Ø Ø Monday 14 June

08h30-09h00	Registration
09h00-09h30	Opening Session
09h30-10h15	General overview by BRITTON G., Pigments in life, from past to future… University of Liverpool, School of Biological Sciences, Biosciences Centre, Crown Street, L69 7ZB Liverpool, United Kingdom G.Britton@liverpool.ac.uk
10h15-11h00	Coffee break + Poster session
11h00-11h25	Regulation of carotenoid biosynthesis in orange fruits (Citrus sinensis L. Osbeck) RODRIGO M.J., B. Alquézar, J.F. Marcos and L. Zacarías Laboratorio Postcosecha, Departamento de Ciencia de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Apartado correos 73, Burjassot, 46100 Valencia, Spain (mjrodrigo@iata.csic.es)
11h25-11h50	Coloured Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. cv. “Bright Lights”) - a new source of betalains ? Stintzing F.C., F. Kugler, and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de)
11h50-12h15	Light stability of spray-dried encapsulated bixin with different edible polysaccharides preparations Barbosa M. I. J.^1, C. D. Borsarelli^2 and A. Z. MERCADANTE^3,* 1 and ^3 Department of Food Science, Faculty of Food Engineer, State University of Campinas (UNICAMP), PO Box 6121 – Campinas – SP – Brazil – CEP 13083-970 – (mimj@fea.unicamp.br^1) (azm@fea.unicamp.br^3). ^2 Instituto de Ciencias Químicas, Faculdad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero - Santiago del Estero - Argentina - (cborsa@unse.edu.ar2).
12h15-13h50	Lunch
13h50-14h25	Trans-cis-isomerization of carotenoids in fruits and vegetables during processing Schieber A., M. Marx and R. Carle Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany (schieber@uni-hohenheim.de)
14h25-14h50	More than just colours : Carotenoid pigments are key precursors for aroma compounds in tomato fruit Lewinsohn^1 E., Y. Azulay^1, E. Bar^1, A. Meir^1, J. Hirschberg^2, D. Zamir^3, and Y. Tadmor.^1 ^1Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe Ya’ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel. (twefraim@agri.gov.il) ^2Department of Genetics, The Hebrew University of Jerusalem, Jerusalem, Israel. ^3 Department of Field and Vegetable Crops, Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
14h50-15h15	Lycopene from tomato products added minced meat Effect on storage quality and color Østerlie^1M. and J. Lerfall^1 ^1Department of Food Science. Sør-Trøndelag University College. N-7004 Trondheim, Norway. (marianne.osterlie@inf.hist.no)
15h15-15h40	Euterpe oleracea juice as functional pigment for yogurt Coïsson ^1 J.D., F. Travaglia^1, G. Piana^1,M. Capasso ^2 and M. ARLORIO^1 * ^1 LCBA (Laboratorio di Chimica e Biotecnologie degli Alimenti), DiSCAFF, Via Bovio 6, Novara, Italy. Università degli Studi del Piemonte Orientale “A. Avogadro” (arlorio@pharm.unipmn..it) ^2Dipartimento di Chimica Farmaceutica e tossicologica, Via D. Montesano 49, 80131 Napoli, Italy. Università degli Studi Federico II (melania.capasso@BBSRC.AC.UK)
15h40-16h05	Thermal damage on pigments of blood orange juice and advantages of reverse osmosis application Di Mauro A., Arena E., Fallico B., Scordino M., and E. Maccarone Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA) - Sezione Tecnologie Agroalimentari, Università di Catania, via S. Sofia 98, 95123 Catania, Italy. Fax: +39 095 7141960. E mail: emacca@unict.it
16h05-17h00	Coffee break + poster session
17h00-17h25	Phenolic colorants obtained by enzymatic synthesis with a fungal laccase in hydro-organic biphasic system MUSTAFA R., L. MUNIGLIA, B. ROVEL, M. GIRARDIN Laboratoire Bioprocédés Agroalimentaires, ENSAIA-INPL, 2, avenue de la Forêt de Haye, 54505 Vandœuvre – lès- Nancy (France) (rana.mustafa@ensaia.inpl-nancy.fr)
17h25-17h50	Carotenoids and enzymatic aroma formation in nectarines Baldermann^1 S., M. Naim^2, P. Winterhalter^1, P. FLEISCHMANN^1* ^1Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstr. 20, D-38106 Braunschweig, Germany (p.fleischmann@tu-bs.de) ^2Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Quality Science, The Hebrew University of Jerusalem, Rehovot, Israel (naim@agri.huji.ac.il)
17h50-18h15	Conventional and non conventional olive processing techniques affect lipochromes and other virgin oil biomarkers RANALLI A.^1, A. Malfatti^2, L. Lucera^1, S. Contento^1 and G. Pavone^1 ^1 Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Città S. Angelo (PE), Italy (elaiotec@unich.it; ranalliaf@libero.it) ^2 DSM Food Specialties Italy SpA, Il Girasole Palazzo Marco Polo, 20084 Lacchiarella (MI), Italy (andrea.malfatti@dsm.com)
18h30	Shuttle bus to Town Hall - Town Hall Reception Free Evening in town, no Bus shuttle back to hotels

Ø Ø Ø Tuesday 15 June

08h30-09h15	Microorganisms and microalgae as sources of pigments for food use : a scientific curiosity or an industrial reality ? DufossÉ L.^(1), YARON A.^(^2), RAVISHANKAR G.A.^(3), ^(1) Laboratoire Universitaire de Microbiologie Appliquée de Quimper, LUMAQ EA 2651, Pôle Universitaire Pierre-Jakez Hélias, Créach Gwen, F-29000 Quimper, France (Laurent.Dufosse@univ-brest.fr) ^(2) The Institute for Applied Biosciences, Ben-Gurion University of the Negev, P.O.B. 653, Beer-Sheva 84105, Israel (ayaron@bgumail.bgu.ac.il) ^(3) Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore- 570 013, India (rgokare@yahoo.co.in)
09h15-10h25	Coffee break + Poster session
10h25-10h50	Arpink Red – meet a new natural red food colourant of microbial origin Sardaryan E., H. Zihlova, R. Strnad, Z. CERMAKOVA* Ascolor Biotec s.r.o., Sumperska 538, 783 91 Unicov, Czech Republic (cermakova@ascolor-biotec.cz)
10h50-11h15	Application of biotechnology for a commercial production of natural food colorants. Case study – pigment from a high-anthocyanin accumulating sweetpotato cell line Konczak I. CRC for Bioproducts, Food Science Australia, 11 Julius Avenue, Riverside Life Science Centre, North Ryde, NSW 2113, Australia
11h15-11h40	Fluorescent pigments. New perspectives in betalain research and applications Gandía-Herrero F.^*, García-Carmona F. and Escribano J. Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Universidad de Murcia, E-30100 Espinardo, Murcia (Spain) (fgandia@um.es).
11h40-12h05	A porcine pigment (AproRed^Ò) to improve colour in cooked hams Oliver M.A. ^1, J. POLO ^2*, N. Panella ^1, J. Arnau ^1, M. Gil ^1, M. Contreras ^2, S. Morera ^2 and J. Ruíz ^2 ^1 IRTA. Centre de Tecnologia de la Carn. Granja Camps i Armet. 17121 Monells .Girona. Spain. ( mariaangels.oliver@irta.es) ^2 APC EUROPE, S.A. R&D Department. Avda. Sant Julià 246-258. Pol. Ind. El Congost. 08400 Granollers. Spain. (javier.polo@ampc-europe.com)
12h05-14h00	Lunch
14h00-14h25	Intestinal absorption of lycopene and isomer pattern in human plasma as affected by the food matrix Kaufmann K., K. Fröhlich, R. Bitsch, V. BÖHM^* Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 25-29, D-07743 Jena, Germany (Volker.Boehm@uni-jena.de)
14h25-14h50	An in vitro model to study the intestinal absorption of carotenoids During^1, 2A. and E. H. Harrison^2 ^1Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, and ^2 Phytonutrients Laboratory, Beltsville Human Nutrition Research Center, ARS-USDA, B-307C, Beltsville, MD 20705, USA (duringa@ba.ars.usda.gov)

14h50-15h15	Bioavailability of lycopene isomers from sauces prepared from different tomato varieties Unlu Zahide Nuray ^1, Steven K. Clinton^2, David M. Francis^3 and Steven J. SCHWARTZ^1* Department of Food Science and Technology^1, College of Medicine and Public Health^2, Department of Horticulture and Crop Science^3 The Ohio State University, Columbus, Ohio USA 43210 (schwartz.177@osu.edu)
15h15-16h30	Coffee break + Poster session
16h30-16h55	Postprandial evolution of the carotenoid content in the TRL fraction after a single ingestion of virgin olive oil in humans Pérez-Gálvez^1 A., Y.M. Pacheco^2, B. Bermúdez^2, S. López^2, R. Abia^2, F.J.G. Muriana^2, J. Villar^3 and J. Garrido-Fernández^1* ^1Departamento de Biotecnología de Alimentos, Grupo de Química y Bioquímica de Pigmentos (jgarrido@cica.es). ^2Departamento de Caracterización y Calidad de los Alimentos (Nutrición Celular y Molecular). Instituto de la Grasa (CSIC). Av. Padre García Tejero 4, 41012 Sevilla. ^3 Unidad de Lípidos e Hipertensión de los HHUU Virgen del Rocío, 41013 Sevilla, Spain.
16h55-17h20	Dose-dependent urinary excretion of dietary anthocyanins following ingestion of elderberry juice straß^1 G.^,4*, M. NETZEL^1, T. Frank^2, H. Dietrich^3, I. Bitsch^4 and R. Bitsch^1 ^1Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (g.strass@uni-jena.de) ^2IMFORM GmbH International Clinical Research, Birkenweg 14, D-64295 Darmstadt, Germany (frank@imform.de) ^3Institute of Enology and Beverage Research, Research Institute of Geisenheim, Rüdesheimer Strasse 28, D-65366 Geisenheim, Germany (h.dietrich@fa-gm.de) ^4Institute of Nutrition, Justus-Liebig-University Giessen, Wilhelmstrasse 20, D-07743 Jena, Germany (irmgard.m.bitsch@ernaehrung.uni-giessen.de)
17h20-17h45	Uptake of lutein by human intestinal Caco-2 TC-7 cells takes partly place by a facilitated process involving the scavenger receptor class B type I (SR-BI) Reboul E. ^1*, L. Abou^2, C. Mikail^2, O. Ghiringhelli^1, M. André^1, H. Portugal^2, Jourdheuil-Rahmani Dominique^1, 3, Lairon Denis^1, Amiot Marie-Josephe^1, Borel Patrick^1 UMR-U 476 INSERM, Nutrition Humaine et Lipides, Faculté de Médecine, 27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (Pa