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

Tentative Programme   (updated May 4th, 2004)

 

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. Borsarelli2 and A. Z. MERCADANTE3,*

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.br1) (azm@fea.unicamp.br3).

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

Lewinsohn1 E., Y. Azulay1, E. Bar1, A. Meir1, J. Hirschberg2, D. Zamir3, and
Y. Tadmor.1

1 Department of Vegetable Crops, Agricultural Research Organization (ARO), Newe Ya’ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel. (twefraim@agri.gov.il)

2 Department 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

Østerlie1M. and J. Lerfall1

1 Department 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. Travaglia1, G. Piana1,M. Capasso 2 and M. ARLORIO1 *

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)

2 Dipartimento 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

Baldermann1 S., M. Naim2, P. Winterhalter1, P. FLEISCHMANN1*

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. Malfatti2, L. Lucera1, S. Contento1 and G. Pavone1

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 (AproRedÒ) 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

During1, 2A. and E. H. Harrison2

1  Department 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. Clinton2, David M. Francis3 and Steven J. SCHWARTZ1* 

Department of Food Science and Technology1, College of Medicine and Public Health2, Department of Horticulture and Crop Science3 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-Gálvez1 A., Y.M. Pacheco2, B. Bermúdez2, S. López2, R. Abia2, F.J.G. Muriana2, J. Villar3 and J. Garrido-Fernández1*

1 Departamento de Biotecnología de Alimentos, Grupo de Química y Bioquímica de Pigmentos (jgarrido@cica.es). 2 Departamento 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

straß1 G.,4*, M. NETZEL1, T. Frank2, H. Dietrich3, I. Bitsch4 and R. Bitsch1

1 Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (g.strass@uni-jena.de)

2 IMFORM GmbH International Clinical Research, Birkenweg 14, D-64295 Darmstadt, Germany (frank@imform.de)

3 Institute of Enology and Beverage Research, Research Institute of Geisenheim, Rüdesheimer Strasse 28, D-65366 Geisenheim, Germany (h.dietrich@fa-gm.de)

4 Institute 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. Abou2, C. Mikail2, O. Ghiringhelli1, M. André1, H. Portugal2, Jourdheuil-Rahmani Dominique1, 3, Lairon Denis1, Amiot Marie-Josephe1, Borel Patrick1 

UMR-U 476 INSERM, Nutrition Humaine et Lipides, Faculté de Médecine, 27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (Patrick.Borel@medecine.univ-mrs.fr).

2 Laboratoire de Chimie Analytique, Faculté de Pharmacie,  27 Bd Jean Moulin, 13385 cedex 05 Marseille, France (hportugal@ap-hm.fr). (Emmanuelle.Reboul@medecine.univ-mrs.fr)

 

 

18h00-23h00

Short trip to hotels and back to Gala dinner (http://www.lanniron.com)

 

 

 

Ø Ø Ø Wednesday 16 June

 


09h00-09h45

Pigments as nutraceuticals and functional food ingredients

MAZZA G. (Joe)

Pacific Agri-Food Research Centre, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0 (mazzag@agr.gc.ca)

 

 

09h45-10h30

Coffee break + Poster session

 

 

 

10h30-10h55

Sunlight rapidly raises lycopene and b-carotene at the site of erythema in human skin 

Richelle1 M, E. A. Offord1, S. Liardet2, C. Hager1, K.H. Bortlik1, I. Tavazzi1, F. Saucy1, E. Duruz1, P. Hohlfeld2, B. Halliwell3, L. Applegate2

1 Nestlé Research Center, Department of Nutrition and Health, CH-1000 Lausanne 26, Switzerland. (myriam.richelle@rdls.nestle.com)

2 Laboratory of oxidative stress and aging, University Hospital, CH-1011 Lausanne, Switzerland. (blouis.nicot@agr.kluiven.ac.fi)

3 University of Singapore, Department of Biochemistry, Singapore (van.greten@ifremer.fg)

 

 

10h55-11h20

Antioxidant activities of berry anthocyanins

Kähkönen M, Viljanen K.and  HEINONEN M.*

Department of Applied Chemistry and Microbiology, Division of Food Chemistry, P.O.Box 27, FIN-00014 University of Helsinki, Finland(marina.heinonen@helsinki.fi)

 

 

11h20-11h45

Tissue distribution of anthocyanins following gastric absorption of a pure anthocyanin mixture

Passamonti1 Sabina , Urska Vrhovsek2,3, Andreja Vanzo3 and Fulvio Mattivi2

1 Department of Biochemistry Biophysics and Macromolecular Chemistry, University of Trieste, via L.Giorgeri 1, 34127 Trieste, Italy (passamonti@bbcm.units.it)

2 Istituto Agrario di San Michele, via E. Mach 2, 38010 San Michele all'Adige, Italy (Urska.Vrhovsek@ismaa.it, fulvio.mattivi@mail.ismaa.it)

3 Agricultural Institute of  Slovenia, Hacquetova 17, Ljubljana, Slovenija (Andreja.Vanzo@kis.si)

 

 

11h45-12h10

Survey of usage and estimated intakes of annatto extracts

Tennant1 D. R and M. O’Callaghan2

1 Food Chemical Risk Analysis, 14 St Mary's Square, Brighton BN2 1FZ UK (david-t@fcra.co.uk)

2 Mary O'Callaghan & Associates, 'Castledowns', Boycestown, Carrigaline, Co. Cork. Ireland. (mocassoc@eircom.net)

 

 

12h10-12h35

Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2

Arlorio1 M., J.D. Coïsson1, F. Travaglia1, F. Varsaldi2, G. Miglio2, G. Lombardi2 and  A. Martelli1 

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)

2 Pharmacology Group, DiSCAFF, Via Bovio 6, Novara, Italy, Università degli Studi del Piemonte Orientale “A. Avogadro” (lombardi@pharm.unipmn.it)

 

 

12h35

Pic-Nic & Afternoon Cruise to Glenan Archipelago

 

 

 

 

Ø Ø Ø Thursday 17 June

 

 


09h00-09h45

Tracking color and pigment changes in anthocyanin products

Wrolstad R. E.

Department of Food Science and Technology, Wiegand Hall, Oregon State University, Corvallis, OR 97331-6602 USA. (ron.wrolstad@oregonstate.edu)

 

 

09h45-10h20

Coffee break + Poster session

 

 

10h20-10h30

Instrumental colour measurement in the food and beverage industries, benefits and applications

GROSSER J.

Konica-Minolta, Département Appareils de mesure Industriels, ZI Paris Nord II, 305 rue de la Belle Etoile, BP 50077, 95948 Roissy CDG Cedex (Jean_Grosser@MINOLTAEUROPE.COM)

 

 

10h30-10h55

Identification of novel anthocyanin copigmentation products in berry juices

REIN-Eiro M.J. and Heinonen M.

1 Department of Applied Chemistry and Microbiology, Division Food Chemistry, P.O.Box 27, FIN-00014 University of Helsinki, Finland (maarit.eiro@helsinki.fi)

 

 

10h55-11h20

Characterization and application of betalain pigments from plants in the Amaranthaceae

H. Corke1*, Y.Z. Cai1, and M. Sun2 

1 Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong (hcorke@yahoo.com and yzcai@hkucc.hku.hk)

2 Department of Zoology, The University of Hong Kong, Pokfulam Road, Hong Kong (meisun@hkucc.hku.hk)

 

 

11h20-11h45

Isolation of  Flavanol-Anthocyanin Adducts by Countercurrent Chromatography

Salas E. 1,  C. Poncet-Legrand1,  H. Fulcrand1,  E. Meudec1, N. Köhler2,  P. Winterhalter2,  V. Cheynier1 

1  UMR sciences pour l’oenologie, INRA, 2 Place Viala, 34060 Montpellier, France; fax: (+33) 4 99 61 26 83 (salas@ensam.inra.fr)

2  Institute of Food Chemistry, Technical University of Braunschweig, Schleinizstrasse 20, DE-38106 Braunschweig, Germany

 

 

11h45-12h10

Oxidative cleavage products of lycopene: production, characterization and mechanism of formation

Caris-Veyrat1 C., A. Schmid2, M. Carail1, V. Böhm2 

1 UMR A 408 Safety and Quality of Plant Products, INRA, Domaine Saint Paul, Site Agroparc, 84914 Avignon cedex 9, France. (caris@avignon.inra.fr)

2 Institute of Nutrition, Friedrich-Schiller University Jena, Dornburger Str.29, D-07743 Jena, Germany

 

 

12h10-12h35

Closing session

 

 

 

 

1. Biosynthesis, production, quality and stability of pigments

2. Food processing

3. Pigments from biotechnology (microorganisms, microalgae, novel plants)

4. Biological activity, bioavailability and toxicology

5. Composition, characterization and analytical aspects of pigments and their derivatives

 

 

 


POSTERS

 

Sorted by first author’s name

 

 

Nb

Abstract title

Authors’ names

1.              

Simple extraction of carotenoids from microorganism

 

An Gil-Hwan

Department of Food Science and Technology, Chungnam National University, 220 Gung-dong, Yusung-gu, Daejeon 305-764, South Korea

2.              

Phycocyanin and Lutein coloured food emulsions – relation between pigment concentration and structural properties

 

Batista1 A.P., A. Raymundo1, I. Sousa2, J. Empis3.

 

1 Centro de Investigação de Engª Alimentar e Biotecnologia. Instituto Piaget / ISEIT de Almada. Quinta da Arreinela de Cima, 2800-305 Almada, Portugal. (pbatista@almada.ipiaget.org; araymundo@almada.ipiaget.org).

2 Secção de Ciência e Tecnologia dos Alimentos/DAIAT – Instituto Superior de Agronomia. Tapada da Ajuda, 1349-017 Lisboa, Portugal. (isabelsousa@isa.utl.pt)

3 Centro de Engenharia Biológica e Química – Instituto Superior Tecnico. Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt)

3.              

Color characteristics of Monastrell wines depending on the date of harvest

 

Bautista-Ortín A.B.; López-Roca, J.M.; Fernández-Fernández, J.I.; E. Gómez-Plaza,

 

Department of Food Technology, Faculty of Veterinary, University of Murcia - Campus de Espinardo, 30071 Murcia, Spain, e-mail: encarnag@um.es

4.              

Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistachia vera) of different geographic origin

 

Bellomo M.G., Fallico B.

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

5.              

Antioxidant properties of model Maillard systems prepared from glucose with proline, glycine, lysine, arginine, cysteine or glutathione

 

Billaud1 C., M-N. Peyrat-Maillard2, Y-N Chow1,2, C. Berset2 and J. Nicolas1

UMR SCALE 1211 (CNAM-ENSIA-INRA) :

1 Chaire de Biochimie Industrielle et Agro-Alimentaire, CNAM, 292 rue St Martin, 75141 Paris Cedex 03, France (billaudc@cnam.fr)

2Laboratoire de Chimie des Substances Naturelles : antioxydants, arômes, colorants, ENSIA, 1 avenue des Olympiades, 91744 Massy Cedex, France (mnmaillard@ensia.fr)

6.              

Characterization of sour cherry (Prunus cerasus L.) cell cultures in vitro producing anthocyanins

Blando F.1*, A.P. Scardino1, L. De Bellis2, I. Nicoletti3, G.Giovinazzo1

1 Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy (federica.blando@ispa.cnr.it) (giovanna.giovinazzo@ispa.cnr.it)

2 DISTEBA, Università di Lecce, Centro Ecotekne, 73100 Lecce, Italy (luigi.debellis@unile.it)

3 Istituto di Metodologie Chimiche, CNR, Via Salaria Km 29,300 – 00016 Monterotondo, Roma, Italy (nicolet@mlib.cnr.it)

 

7.              

Carotenoid status as tool to evaluate lipid absorption efficiency

Borel P.1*, J. Drai2, H. Faure3, V. Fayol4, C. Galabert5, M. Laromiguière6, G. Le Moël7

Groupe de travail 'Caroténoides' de la Société Française de Biologie Clinique

1Vitamines et microconstituants lipophiles, UMR U476 INSERM/U1260 INRA– Faculté de médecine, 27, boulevard Jean Moulin, F-13385 MARSEILLE Cedex 5

2Biochimie métabolique et moléculaire, Centre hospitalier sud, 165, chemin du grand Revoyet, F-69495 PIERRE BENITE Cedex

3DBI – Pavillon B, CHU La Tronche, BP 217, F-38043 GRENOBLE Cedex 09

4Service RIA, Laboratoire Marcel Mérieux, 19, avenue Tony Garnier  BP 7322, F-69357 LYON Cedex 07

5Laboratoire de biologie, Hôpital Renée Sabran, Boulevard Edouard Herriot, F-83406 HYERES Cedex

6Laboratoire de biochimie A, Hôtel Dieu, Place du parvis Notre Dame, F-75000 PARIS

7Laboratoire de biochimie A, Hôpital Bichat-Cl. Bernard, 46, rue Huchard, F-75877 PARIS Cedex 18

8.              

The effect of 3-O-b-glucosylation on the pH-dependent absorption spectra and structural transformations of anthocyanins

 

Borkowski T., H. Szymusiak, A. Gliszczyńska-Swigło and B. Tyrakowska*

1 The Poznan University of Economics, Faculty of Commodity Science, Al. Niepodległości 10, 60-967 Poznań, Poland. (bozena.tyrakowska@ae.poznan.pl)

9.              

Differential Partitioning of Betalains in Aqueous Two Phase Extraction

Chethana S , Chetan A Nayak and KSMS Raghavarao

Department of Food Engineering, Central Food Technological Research Institute, Mysore-570 013, INDIA

10.           

Effect of light on colour stability of sliced smoked rainbow trout Oncorhynchus mykiss fed astaxanthin

 

Choubert1 G. , E. Dentella1, C. Atgié2 and M. Baccaunaud3

1 UMR Nutrition, Aquaculture et Génomique, INRA, Station d’Hydrobiologie, 64310 – Saint Pée-sur-Nivelle, France (choubert@st-pee.inra.fr)

2 DUSA, Université Bordeaux 1, Avenue Michel Serres, 47000 - Agen, France (c.atgie@dus-agen.u-bordeaux1.fr)

3 AGROTEC, site Agropole, B.P. 102, 47931 - Agen cedex 9, France (agrotec-recherche@wanadoo.fr)

11.           

Spray drying microencapsulation of the bixin natural colorant

 

Constant a P. B. L., P. C. Stringheta a,*, J. S. R. Coimbra a, D. Sandi a

a Departamento de Tecnologia de  Alimentos,  Universidade Federal de Viçosa, 36571-000, Viçosa, MG. Brazil.(stringap@ufv.br)  

12.           

Effect of oil extraction system on the chlorophyll and carotenoid profiles of the virgin olive oil

 

Criado M.N., M.J. Motilva * , M.L. Artajo, M.L., M.P. Romero

Food Technology Department. University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain Phone: 34 973 702817 Fax: 34 973 702596 e-mail: motilva@tecal.udl.es

13.           

Qualitative chlorophyll and carotenoid distribution in olive flesh and oil at different stages of the olive skin colour

 

Criado M.N., M.J. Motilva * , M.P. Romero

Food Technology Department. University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain  Phone: 34 973 702817 Fax: 34 973 702596 e-mail: motilva@tecal.udl.es

14.           

Effect of thermal dehydration of spice red pepper on stability of carotenoids and antioxidants

DAOOD H.G.1, J.Kapitány2, K. Albrecht1 and P. Biacs3  

1 Central Food Research Institute, Herman Ottó u. 15, H-1022 Budapest, Hungary (h.daood@cfri.hu)

2 Red Pepper Research-Development Ltd., Obermayer tér 9, H-6300 Kalocsa, Hungary (fkf@mail.datanet.hu)

3 Hungarian Food Safety Office, Miklós tér 1, H-1035 Budapest, Hungary (peter.biacs@mebih.gov.hu)

15.           

High-performance liquid chromatography of carotenoids from tomato products on conventional and base-deactivated AB reversed phase column

DAOOD H.G.1, P. Biacs2 and H.Samer1

 

1 Central Food Research Institute, Herman Ottó u.15, H-1022 Budapest, Hungary (h.daood@cfri.hu)

2 Hungarian Food Safety Office, Miklós tér 1, H-1035 Budapest, Hungary (peter.biacs@mebih.gov.hu)

16.           

Carotenoid composition of two varieties of acerola (Malpighia punicifolia L.)

 

De Rosso1 V. V., and A. Z. Mercadante2,*

1 and 2 Department of Food Science, Faculty of Food Engineer, State University of Campinas (UNICAMP), PO Box 6121 – Campinas – SP – Brazil – CEP 13083-970 – (veriderosso@yahoo.com), (azm@fea.unicamp.br2).

17.           

Varietal and interspecific influence on carotenoid content in citrus from Mediterranean area

Dhuique-Mayer1Claudie *, Catherine Caris-Veyrat2, Patrick Ollitrault1, Franck Curk3, Marie Josèphe Amiot4

 

1Technologie des FRUITS, CIRAD/FLHOR, TA50/04, 34398 Montpellier cedex 5, France

2 Laboratoire des antioxydants naturels, INRA, UMR A408 84914 Avignon cedex 9, France

3 Station de Recherches Agronomiques (INRA-CIRAD), F- 20230 San Giuliano, France

4 Equipe Vitamines et microconstituants lipophiles, INSERM, Unité 476 13385 Marseille cedex 5, France

Corresponding author: Fax : +33-04-67-61-44-33 ; E-mail: claudie.dhuique-mayer@cirad.fr.

18.           

Characterization of the pigmented microflora isolated from some ‘Protected Designation of Origin’ red-smear soft cheeses produced in France.

Dufossé L *, P. Galaup, E. Carlet, C. Flamin, A. Valla

Université de Bretagne Occidentale, Laboratory of Applied Microbiology, Quimper, France.

Laurent.Dufosse@univ-brest.fr

19.           

Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of red-smear soft cheeses

 

Dufossé1 L., P. Galaup1, E. Carlet1, C. Flamin1 and A. Valla2

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 Chimie et Biologie des Substances Naturelles, 6 rue de l’Université, F-29000 Quimper, France

20.           

Anthocyanin Composition of Pigmented Potato Varieties

 

Eichhorn S. and P. Winterhalter*

Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany (p.winterhalter@tu-bs.de)

 

21.           

HPLC analysis of the pigments produced by the microfora isolated from ‘Protected Designation of Origin’ French red-smear soft cheeses

 

Galaup P. , C. Flamin, E. Carlet and L. Dufossé

 

Laboratoire Universitaire de Microbiologie Appliquée, LUMAQ EA 2651, Université de Bretagne Occidentale, Pôle Universitaire Pierre-Jakez Hélias, Créac'h Gwen, F-29000 Quimper, France (patrick.galaup@univ-brest.fr)

 

22.           

Storage influence on the initial content and class of pigments of virgin olive oil

 

Gallardo-Guerrero L., M. Roca, B. Gandul-Rojas and M.I. Mínguez-Mosquera*

Grupo de Química y Bioquímica de Pigmentos, Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain. (minguez@cica.es)

23.           

Effect of Pasteurization on Carotenoids Composition in Valencia Orange Juice

 

Gama1 J.J.T and C.M. Sylos2*

 

1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br

2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br

24.           

Effect of Concentration Process on Carotenoids Composition in Valencia Orange Juice

 

Gama1 J.J.T. and C.M. Sylos2*

 

1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br

2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br

25.           

HPLC Quantification of Carotenoids in Valencia Orange Juice

 

Gama1 J.J.T. and C.M. Sylos2*

 

1 Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, jjtgama@ig.com.br

2*Departamento de Alimentos e Nutrição, FCF-UNESP, 14801-902, Araraquara/SP, syloscm@fcfar.unesp.br

26.           

Individual behavior of olive fruits during table olive processing

 

Gandul-Rojas1 B., M. Jarén-Galán1 and M.I. Mínguez-Mosquera1*

1 Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC. Av. Padre García Tejero 12, 41012 Sevilla, Spain (minguez@cica.es)

27.           

Recovery of grape pomace anthocyanins. Influence of the maceration time during winemaking

 

Gómez-Plaza E.; A. Miñano; J.M. López-Roca

Department of Food Technology, Faculty of Veterinary, University of Murcia

Campus de Espinardo, 30071 Murcia, SPAIN, e-mail: encarnag@um.es

28.           

Colouring emulsions using microalgal biomass - stability studies

 

Gouveia1 L., A. Raymundo2, A.P. Batista2, A. Miranda2, I. Sousa3, J. Empis4

 

1 Instituto Nacional de Engenharia e Tecnologia Industrial -INETI-DER- Unidade Biomassa. Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal. Tef. +351.21.7127215. Fax +351.21.7127195.

e-mail: luisa.gouveia@ineti.pt

2Instituto Piaget, Centro de Investigação em Engª Alimentar e Biotecnologia. ISEIT de Almada. Quinta da Arreinela de Cima, P-2800-305 Almada (araymundo@almada.ipiaget.orgpbatista@almada.ipiaget.org)

3 Secção de Ciência e Tecnologia dos Alimentos. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.Tapada da Ajuda, 1349-017 Lisboa. Portugal. (isabelsousa@isa.utl.pt)

4 Centro de Eng Biológica e Química, IST, Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt)

29.           

Colour and antioxidant activity of melanoidins of some Spanish Coffee Liqueurs

 

 

Greco1 Luna, Vincenzo Fogliano1 and Mª Luisa González-Sanjosé2*

 

1 Dpt.  di Scienza degli Alimenti, Università di Napoli “Federico II”. Parco Gussone Ed. 84, Portici, Napoli, Italy.  

2 Dpt. Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain

30.           

Quantitative and structural changes of betacyanins in red beet (Beta vulgaris L.) juice induced by thermal treatment

 

Herbach K.M., F.C. Stintzing 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)

31.           

Oxygenated Lycopene and Dehydrated Lutein in Tomato Puree

 

Hideo Etoh1, Tadashi Yokota1, Rie Suzuki, Ryo Yoshioka, Takahiro Inakakuma2 and Yukio Ishiguro2

1 Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan

2 Kagome Co., Ltd., 17 Nishitomiyama, Nishinasuno-cho, Nasu-gun, Tochigi 329-2762, Japan

32.           

Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

 

Hornero-Méndez D., B. Gandul-Rojas and M.I. Mínguez-Mosquera1*

1 Grupo de Química y Bioquímica de Pigmentos. Instituto de la Grasa, CSIC. Av. Padre García Tejero, 4. 41012 Sevilla, Spain. (minguez@cica.es)

33.           

Anthocyanins and bioactivities of black rice (Oryza sativa L. Indica)

HU C.1*, J. Zawistowski2, D.D. Kitts1

1 Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 NW Marine Drive, Vancouver, BC, Canada, V6T 1Z4  (chunhu@interchange.ubc.ca)

2 Forbes Medi-Tech Inc., 750 W Pender Street, Vancouver, BC, Canada

34.           

The use of reflectance spectroscopy to estimate carotenoid concentration in cereal grains

 

Humphries J.M. , D.J. Mares, and R.D. Graham

University of Adelaide, Department of Plant and Pest Science, Waite Campus, PMB 1, Glen Osmond, South Australia, 5064, Australia (julia.humphries@adelaide.edu.au), (daryl.mares@adelaide.edu.au), (robin.graham@adelaide.edu.au

35.           

Intrinsic variability of olive fruit harvested for table olive processing

 

Jarén-Galán1 M., L. Gallardo-Guerrero1 and M.I. Mínguez-Mosquera1*

1 Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC. Av. Padre García Tejero 12, 41012 Sevilla, Spain (minguez@cica.es)

36.           

Utilisation of supercritical fluid techniques in the fractionation of natural pigments

 

Järvenpää E.P. , N.Rostiala and R. Huopalahti

Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland (eila.jarvenpaa@utu.fi)

37.           

Fast and simple analysis method for the anthocyanins isolated from various plant sources

 

Järvenpää1 E.P., I. Parbo1,2 and R. Huopalahti1

1Department of Biochemistry and Food Chemistry, University of Turku, 20014 Turku, Finland (eila.jarvenpaa@utu.fi)

2Present address: Schering Oy, PO Box 415, 20101 Turku, Finland

38.           

Composition and properties of red grape marc pigments

 

Jones1,2 G.P., S. Elieff1, E.E. Swinny1,2, D. Obradovich3 and S.E. Roe3

 

1 School of Agriculture and Wine, The University of Adelaide, Waite Campus, Glen Osmond, South Australia, 5064, Australia. (graham.jones@adelaide.edu.au)

2 Cooperative Research Centre for Viticulture, P.O. Box 154, Glen Osmond, South Australia, 5064.

3 Tarac Technologies Pty  Ltd, Samuel Road, Nuriootpa, S.A. 5355. (suzanner@tarac.com.au)

39.           

Changes in colour and pigments in spinach after cooking and drying

 

Kidmose U. *, L.P. Christensen, M. Edelenbos

Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (ulla.kidmose@agrsci.dk; larsp.christensen@agrsci.dk; merete.edelenbos@agrsci.dk)

40.           

Content of a- and b-carotene in raw and fried carrots of different colours

Kidmose1 U. *, L.P. Christensen1, M. Edelenbos1, G.K. Bjørn2

1Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (ulla.kidmose@agrsci.dk; larsp.christensen@agrsci.dk; merete.edelenbos@agrsci.dk)

2Department of Horticulture, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (gittek.bjorn@agrsci.dk)

41.           

Antimicrobial activities of Monascus pigments derived with various amino acids

 

Kim C., H. Jung and C.S. SHIN* 

Department of Biotechnology, and the Biotechnology Industrialization Institute, College of Engineering, Yonsei University, Seodaemun-gu, Seoul 120-749, South Korea (csshin@yonsei.ac.kr)

42.           

Effects of dehydration on the antioxidant activities and anthocyanin contents of Saskatoon berries (Amelanchier alnifolia Nutt)

KITTS D.D.*, C.Hu, B.Kwok, T.Durance

Food, Nutrition and Health, Faculty of Agricultural Sciences, University of British Columbia, 6650 NW Marine Drive, Vancouver, BC, Canada, V6T 1Z4  (ddkitts@interchange.ubc.ca)

43.           

Stability of black carrot anthocyanins in various juices

 

Kýrca A., M. Özkan and B. Cemeroğlu

Food Processing, Department of Food Engineering, Faculty of Agriculture, Ankara University, Diskapi, 06110 Ankara, Turkey (akirca@gmx.net)

44.           

Carotenoid extraction with supercritical CO2 from a marine strain of Synechococcus sp.

 

Lama1 C.M., M.D. Macías-Sánchez2, L.M. Lubián1, C. Mantell2, M. Rodríguez2, E. Martínez de la Ossa2 and O. Montero1,*

1 Institute for Marine Sciences of Andalucia (CSIC), Avda. República Saharaui 2, 11510 - Puerto Real (Cádiz), Spain.

2 Department of Chemical Engineering, Food Technology and Environmental Technologies, Science Faculty, University of Cadiz, Avda. República Saharaui, s/n, 11510 - Puerto Real (Cádiz), Spain.

45.           

Antioxidant activity of chlorophylls and their derivatives by the b-carotene bleaching method

 

Lanfer-Marquez U. M., R. M. C. Barros and P. Sinnecker

 

Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo,  PO Box  66083, Zip Code 05389-970, SP, Brazil (lanferum@usp.br)

46.           

Influence of enzyme maceration on anthocyanins extraction from black currant berries

 

Lapornik1 B., M. Prošek1, D. Petrič2, A. Golc-Wondra1

1 Nationale Institut of Chemistry, Laboratorij for Food Chemistry, Hajdrihova 19, POBox 660, SI-1001 Ljubljana, Slovenia. (brigita.lapornik@ki.si)

2 University of Ljubljana, Biotechnical faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana

47.           

A simple saponification procedure for the quantitative determination of carotenoids in green vegetables

LARSEN E.* and L.P. Christensen 

Department of Food Science, Danish Institute of Agricultural Sciences, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark. (erik.larsen@agrsci.dk)

48.           

The colour of Brevibacterium linens and Arthrobacter species depends on the deacidification yeast and the cheese-making technology

 

Leclercq-Perlat M.N., G. Corrieu and H.E. Spinnler

Institut National de la Recherche Agronomique (INRA) - Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires (UMR GMPA), 1 Rue Lucien Brétignière, CBAI, F-78 850 Thiverval-Grignon (perlat@grignon.inra.fr)

49.           

Study on sea buckthorn (Hippophae rhamnoides L.) pigments as potential antioxidants

Lõugas T. , R. Vokk

Department of Food Processing, Tallinn Technical University, Ehitajate tee 5, 19086 Tallinn, Estonia (tiina.lougas@neti.ee)

50.           

Kinetic and thermodynamic measurements of flavylium hydration of the major diacylated anthocyanin isolated from sweet potato (Ipomoea batatas)

 

Malien-Aubert1 C. *, N. Pauleau1, K. Ben Hassam1, O. Dangle2, and E. Jouenne1

1 Chr Hansen SA, 92 avenue des Baronnes, F-34730 Prades-le-Lez, France (celine.aubert@fr.chr-hansen.com)

2 Université d’Avignon et des Pays du Vaucluse (UMR408), 74 rue Louis Pasteur, F-84029 Avignon, France (olivier.dangles@univ-avignon.fr)

51.           

Screening and identification of novel fungal pigments as potential natural food colorants

Mapari, Sameer A. S.*, Nielsen, Kristian F., and  Thrane, Ulf

 

Centre for Microbial Biotechnology, BioCentrum-Technical University of Denmark (DTU), Building – 221, DK-2800, Kgs. Lyngby, Denmark.

Tel. +45 4525 2695, Fax. +45 4588 4188,  *Email:sam@biocentrum.dtu.dk

52.           

Studies on a carotenoid-producing microorganism cultivated in batch fermentation 

 

Martin A.M. and M. Sivagurunathan

 

Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada, A1B 3X9  (amartin@mun.ca)

53.           

Factors that control gamete differentiation in Haematococcus pluvialis

Martín1 L., M.A. Vargas1, A. Cid2, R. Magnusdottir3, Norsker N-H3, H. Rodríguez1

1 Instituto de Bioquímica Vegetal y Fotosíntesis (Universidad de Sevilla-CSIC). c/ Américo Vespucio s/n. 41092. Sevilla, Spain. (lucia@ibvf.csic.es).

2 Departamento de Microbiología. Universidad de Coruña. Campus Zapateira, s/n, 15071- A Coruña, Spain. (cid@udc.es)

3 BioProcess Island hf., Seljavogur 14, 233 Hafnir, Iceland. (nhnorsker@mail.dk)

54.           

Astaxanthin Production by an Extremely Halophilic Archaea Isolated from High Salt Fermented Thai Foods, Halobacterium sp. BCC 12460

 

May1,2 T. B, K. Paukatong2, M. Sukchotiratana1 and S. Lumyong1  

1  Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50202 Thailand

2 National Center for Genetic Engineering and Biotechnology, Thailand Science Park, 113 Paholyothin Rd. Klong 1, Klongluang, Patumthani 12120 Thailand (Thithiwat@biotec.or.th)

55.           

Thermal processing of carrots: lycopene stability and isomerisation with regard to bioavailability

 

Mayer-Miebach E., D. Behsnilian, M. Regier and H.P. Schuchmann

Institute of Process Engineering, Federal Research Centre for Nutrition, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany (esther.mayer-miebach@bfe.uni-karlsruhe.de)

56.           

Carotenoid content and colour of Valencia late ultrafrozen juices from southern Spain

 

Meléndez-Martínez1 A.J., G. Britton2, I.M. Vicario1 and F.J. Heredia1 *

1 Área de Nutrición y Bromatología. Facultad de Farmacia, Universidad de Sevilla. C/P. García González 2, 41012 Sevilla, Spain (heredia@us.es).

2 School of Biological Sciences, University of Liverpool. Crown Street, L69 7ZB Liverpool, United Kingdom (G.Britton@liverpool.ac.uk).

57.           

Carotenoids profile during Port wine aging

 

Mendes-Pinto M.M. , A.C. Silva Ferreira, and P. Guedes de Pinho

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. (mendes.pinto@esb.ucp.pt)

 

58.           

Carotenoid components in yellow, green, and black soybean varieties and immature young soybean (Eda-mame)

 

Momma1 Michiko, Masayoshi Saito2, and Koichi Chikuni3

1 National Food Research Institute (NFRI), 2-1-12 Kannonadai, Tsukuba, Ibaraki 305-8642, Japan (michiko@affrc.go.jp)

2 current affliatons is Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki 305-8686, Japan (masaito@jircas.affrc.go.jp)

3 current affliatons is  National Institute of Livestock and Grassland Science (NILGS), Tsukuba , Ibaraki 305-0901, Japan (chikuni@nilgs.affrc.go.jp)

59.           

Application of tristimulus colorimetry to optimize the extraction  of antocyanins from jaboticaba (Myrciaria jaboticaba Berg.) fruits

 

Montes J,C.1; Raymundo, M.2; Vicario, I.M.1 Fett, R.2;Heredia, F.J.1*

1 Área de Nutrición y Bromatología. Facultad de Farmacia, Universidad de Sevilla. 41012 Sevilla, Spain (heredia@us.es).

2Área do Bromatología. Universidade Federal de Santa Catarina – SC – Brasil

60.           

Bistable aggregate of all-trans-b-carotene in an aqueous solution

 

Mori Yuzo

 

Department of Intelligent Materials Engineering; Osaka City University; 3-3-138 Sugimoto; Sumiyoshi, Osaka 558; Japan

61.           

Astaxanthin in feeds and food : A global analytical approach

 

Morice G., P.L. Metra*

LAREAL, Laboratoire de Recherche Alimentaire, Postal Box 234, F-56006 Vannes, France (pmetra@lareal.com)

62.           

Analysis of a complex mixture of carotenes from oil palm (Elaeis guineensis) fruits

 

Mortensen A.

Colour RDA, Chr. Hansen A/S, Bøge Allé 10-12, DK-2970 Hørsholm, Denmark (alan.mortensen@dk.chr-hansen.com)

63.           

Colour studies of model solutions containing betaxanthins and betacyanins

 

Moßhammer M.R., F.C. Stintzing, 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)

64.           

Viable alternative processing’s to increase xanthophylls extraction from marigold flower (Tagetes erecta)

 

Navarrete-Bolaños J.L., H. Jimenez-Islas, E. Botello-Alvarez, R. Rico-Martinez.

Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Celaya, Av. Tecnológico s/n, C.P. 38010. Celaya, Gto., México. (jlnb@itc.mx).

65.           

A pharmacokinetic evaluation of the urinary excretion of dietary betalains following consumption of red beet juice

 

Netzel1 M., T. Frank2, G. Straß1,4, D. Quaas1, F.C. Stintzing3, R. Carle3, R. Bitsch1 and I. Bitsch4

1 Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburgerstrasse 29, D-07743 Jena, Germany (michael.netzel@uni-jena.de)

2 IMFORM GmbH International Clinical Research, Birkenweg 14, D-64295 Darmstadt, Germany (frank@imform.de)

3 Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, D-70599 Stuttgart, Germany (stintzin@uni-hohenheim.de)

4 Institute of Nutrition, Justus-Liebig-University Giessen, Wilhelmstrasse 20, D-07743 Jena, Germany (irmgard.m.bitsch@ernaehrung.uni-giessen.de)

66.           

Aggregation of natural food dye molecules and its spectroscopic display

 

Nizamov1 N., S. Astanov2, Sh. N. Nizamov1.

 

1 Samarkand State University, 703004, Samarkand, University blvd, 15, Uzbekistan

(e-mail: nnizamov@yandex.ru).

2  Bukhara Technological Institute of Food and Light Industry, 705017, Bukhara, K. Murtazaeva str., 15, Uzbekistan.

67.           

Photosensitized degradation of all-trans-lycopene

 

Nunes1 I.L., C.D. Borsarelli2, and A.Z. Mercadante3 *

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 – (itaciara@yahoo.com1), (azm@fea.unicamp.br3).

2 Instituto de Ciencias Químicas, Faculdad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero - Santiago del Estero - Argentina - (cborsa@unse.edu.ar2).

68.           

Evaluation of the TEAC method for antioxidant capacity determination of azorubine

 

Obón J.M., M.R. Castellar, J.A. Cascales and J.A. Fernández-López

Departamento de Ingeniería Química y Ambiental, Universidad Politécnica de Cartagena

Paseo Alfonso XIII, 44. 30203-Cartagena. Spain (josemaria.obon@upct.es)

69.           

Colorant potential differences between melanoidins formed in absence and in presence of phenolic compounds

Ortega Miriam, Mª Luisa González-Sanjosé and Pilar Muñiz

Dpt. Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain

70.           

Pigments in Colombian fruits: Anthocyanins from Corozo (Bactris major)  fruit

OSORIO C.1 *, S. Hillebrand2, C. Duque1 and P. Winterhalter2

1 Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia (cosorior@unal.edu.co)

2 Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany (p.winterhalter@tu-bs.de)

 

71.           

Degradation of various fruit juice anthocyanins by hydrogen peroxide

 

Özkan1 M., A. Yemenicioğlu2 and B. Cemeroğlu1

1 Food Processing, Department of Food Engineering, Faculty of Agriculture, Ankara University, Diskapi, 06110 Ankara, Turkey (mozkan@agri.ankara.edu.tr)

2 Food Processing, Department of Food Engineering, İzmir Institute of Technology, Gülbahçe Köyü, Urla 35230 İzmir, Turkey (ayemen@iyte.edu.tr)

72.           

Microalgal β-carotene in diets enhances astaxanthin levels in shrimp Litopenaeus vannamei

 

Paniagua-Michel1 J.,  and R. Yepiz-Velazques,2

1 Department of Marine Biotechnology, Centro de Investigación Científica y de Educación Superior de Ensenada, Km 107 Carr. Tijuana, Ensenada BC, México (jpaniagu@cicese.mx)

2 Laboratory of Aquaculture-Faculty of Marine Sciences, Universidad Autonoma de Baja California, Ensenada BC, México (ryepiz@uabc.mx)

73.           

Identification and functional characterisation of rat liver bilitranslocase in carnation petals

 

Passamonti1 Sabina, Alessandra Cocolo1, Enrico Braidot2, Elisa Petrussa2, Carlo Peresson2, Nevenka Medic1, Francesco Macrì2 and Angelo Vianello2

1 Department of Biochemistry Biophysics and Macromolecular Chemistry, University of Trieste, via L.Giorgeri 1, 34127 Trieste, Italy (passamonti@bbcm.units.it)

2 Department of Biology and Agro-industrial Economy, University of Udine, via Cotonificio 108, 33100 Udine, Italy (angelo.vianello@uniud.it)

74.           

Separation and characterization of curcuminoid pigments from Curcuma longa

 

Péret-Almeida1 L., J.R. Alves2, M.B.A. Glória1*

 

1 Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (lucia.peret@terra.com.br; beatriz@farmacia.ufmg.br)

2 Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (ricky@dedalus.lcc.ufmg.br)

75.           

Impact of thermal processing on retinol equivalent values of paprika oleoresins

 

Pérez-Gálvez A., M. Jarén-Galán, and  M. I. Mínguez-Mosquera*

1 Departamento de Biotecnología de Alimentos (Grupo de Química y Bioquímica de Pigmentos). Instituto de la grasa (CSIC). Av. Padre García Tejero 4, 41012 Sevilla, Spain (aperez@cica.es)

76.           

Relationships between chromatic characteristics of red wines and their different fractions of anthocyanin compounds

 

Pérez-Magariño1 S. and M.L. González-SanJosé2

1 Estación Enológica. Instituto Tecnológico Agrario de Castilla y León. C/ Santísimo Cristo 16. 47490 Rueda, Valladolid, Spain (spmagarino@yahoo.es)

2 Dpto de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos, Spain (marglez@ubu.es)

77.           

Carotenoids in different hybrids of Sea buckthorn berries

 

PINTEA A.1*, A. Varga1, C. Socaciu1

1 University of Agricultural Sciences and Veterinary Medicine, Manastur 3-5, 3400 Cluj-Napoca, Romania (apintea@usamvcluj.ro, avarga@usamvcluj.ro, csocaciu@usamvcluj.ro)

 

78.           

Antioxidant molecules and free radical processes in carrot hypercotyl root stock – variations with position, age and post-harvest storage time

 

Pirker1 K.F. *, Goodman1 B.A., Naglreiter1 C. and Reichenauer1 T.G.

1ARC Seibersdorf research GmbH, Department of Environmental Research, A-2444 Seibersdorf, Austria (katharina.pirker@arcs.ac.at)

79.           

Muscle of smoked rainbow trout (Onchorhynchus mykiss) packaged under modified atmosphere. Evolution of colour, pH, exudates, oxidative process and microbiologic aspects

 

Quiñones1 A., G. Choubert2 and R. Gómez1*

 

1Food Technology Lab, Fac. Pharmacy, University of Basque Country,Paseo de la Universidad, 7, 01006-  Vitoria, Spain. (e-mail: knpgomar@vf.ehu.es)

2Fish Nutrition Lab, Unité Mixte INRA-IFREMER, 64310- Saint Pée-sur-Nivelle, France.

80.           

Plant cell cultures and micro algae for the production of natural colorants for food application

 

Ravishankar G.A.

 

Plant Cell Biotechnology Department - Central Food Technological Research Institute, Mysore- 570 013, India

81.           

Chlorella vulgaris biomass as fat mimetic in oil-in-water food emulsions

 

Raymundo1 A., L. Gouveia2, A.P. Batista1, M. Resendes1, J. Empis,3, I. Sousa4

 

1Instituto Piaget, Centro de Investigação em Engª Alimentar e Biotecnologia. ISEIT de Almada. Quinta da Arreinela de Cima, 2800-305 Almada. (araymundo@almada.ipiaget.org; pbatista@almada.ipiaget.org)

2 Instituto Nacional de Engenharia e Tecnologia Industrial -INETI-DER- Unidade Biomassa. Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal. Tef. +351.21.7127215. Fax +351.21.7127195. (luisa.gouveia@ineti.pt)

3 Centro de Eng Biológica e Química, IST, Av. Rovisco Pais, 1049-001 Lisboa, Portugal. (jempis@ist.utl.pt)

4 Secção de Ciência e Tecnologia dos Alimentos. Instituto Superior de Agronomia. Universidade Técnica de Lisboa.Tapada da Ajuda, 1349-017 Lisboa. Portugal. (isabelsousa@isa.utl.pt).

82.           

Chlorophylls and their breakdown products in green plant tissues: Genetic and environmental control

 

Roca1 M., C. James1, S. Hörtensteiner2, H. Thomas1 and H. Ougham1

1 Plant Genetics and Breeding Department, Institute of Grassland and Environmental Research, Plas Gogerddan, SY23 3EB, Aberystwyth, Ceredigion, United Kingdom (mroca@bbsrc.ac.uk)

2 Institute of Plant Sciences, University of Bern, Altenbergrain 21, CH-3013 Bern, Switzerland (stefan.hoertensteiner@ips.unibe.ch)

83.           

Xanthophylls of vegetables – the most common carotenoids in Nature: identification, localization and conformation in vivo

 

Ruban A.V.

Robert Hill Institute for Photosynthesis - Department of Molecular Biology and Biotechnology- University of Sheffield - Sheffield, UK - a.ruban@sheffield.ac.uk

84.           

Impact of various factors on the composition and stability of black currant anthocyanins

 

Rubinskiene1 M., P. Viskelis1*, I. Jasutiene2, C. Bobinas1

1 Lithuanian Institute of Horticulture, Kauno 30, LT-4335 Babtai, Lithuania (biochem@lsdi.lt)

2 Food Institute of Kaunas University of Technology, Taikos 92, LT-3031 Kaunas, Lithuania (ina.jasutiene@lmai.lt)

85.           

Characterization of anthocyanins extracts from maize (Zea mays, L.) grains

 

Rubio- Hernández D. 1*, Salas-Sánchez1 G., Y. Salinas-Moreno2, and N. A. Ramos-Lobato3.

 

1Departamento de Ingeniería Agroindustrial. Universidad Autónoma Chapingo. Texcoco, Estado de México. México C.P. 56230 (gsalassan@yahoo.com; davidrh@taurus1.chapingo.mx).

2 Laboratorio de Maíz. Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias. Texcoco, Estado de México. México C.P. 56230 (yolysamx@yahoo.com).

3Laboratorio de nutrición animal. . Universidad Autónoma Chapingo. Texcoco, Estado de México. México C.P. 56230 (nancylobato2003@hotmail.com)

86.           

Extraction and use of anthocyanins from maize (Zea mays ) grains as coloring in yoghurt

 

Salinas-Moreno1Y., A.Díaz Velázquez2, D. Rubio-Hernández2

1 Laboratorio de maíz. Instituto Nacional de Investigaciones Forestales y Agropecuarias. Apdo. Postal 10,  Chapingo, México. C.P. 56230. (yolysamx@yahoo.com).

2  Ingeniería Agroindustrial, Universidad Autónoma Chapingo. Chapingo, México

87.           

Yellow highly polar pigments prepared from apple dihydrochalcones

 

Sanoner1 P., S. Guyot2, T. Sanogo1, J-M. Lequéré2, J-F.Drilleau2, C.M.G.C. Renard2

1 Val-de-Vire, Dpt Ingrédients Bioactifs, BP 2, 50890 Condé-sur-Vire, France. (philippe.sanoner@valdevire.com)

2 INRA Unité de Recherches Cidricoles, BP 35327, 35653 Le Rheu Cedex, France. (guyot@lerheu.rennes.inra.fr)

88.           

Anthocyanins and carotenoids in varieties of fruits and vegetables

 

Sass-Kiss1 A., J. Kiss1, P. Milotay2, M. Kerek3, M. Toth1

 

1    Central Food Research Institute, Herman Otto 15, H1022 Budapest, Hungary (Fax: +36 1 2142247)

2   Vegetable Crops Research Institute Corporation, Mészöly Gyula 6, H-6000 Kecskemét, Hungary
(fax: +36 76 483897)

3   Fruitculture Research Institute, Szolnoki u.52., H-2700 Cegléd, Hungary (fax: +36 53 505380

89.           

Adsorption and recovery of anthocyanins on resins

 

Scordino M., A. Di Mauro, A. Passerini, 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

90.           

Comparison of methods for the deodorization of turmeric

 

Silva L. V., M.B.A. Glória

 

1 Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360, Belo Horizonte, MG, 30180-112, Brazil (lvsilva@hotmail.com.br; beatriz@farmacia.ufmg.br)

91.           

Effect of Maillard reaction conditions on the increase in free radical scavenging activity of  browning products obtained from tuna waste hydrolysate

 

Sumaya-Martinez M.T., F. Guerard,  S. Thomas, B. Linard, A. Binet

LUMAQ, University of West Brittany, Pôle Universitaire PJ Helias, F-29000 Quimper.

Phone 33 (2) 98 10 00 66 – Fax 33 (2) 98 10 00 62. 

92.           

Comparative Fruit Coloration in Watermelon and Tomato

 

Tadmor1 Ya’akov , Stephen King2, Amnon Levi3, Angela Davis4 and Joseph Hirschberg5.

1* Newe Ya’ar Research Center, ARO, ISRAEL TadmorY@agri.gov.il

2  Texas A&M University, College Station, TX, USA

3  U. S. Vegetable Laboratory , South Atlantic Area, USDA, ARS, SC, USA

4  South Central Agricultural Research lab, USDA, ARS. OK, USA.

5  The Hebrew University of Jerusalem, ISRAEL.

93.           

Differential Scanning Calorimetry (DSC) to evaluate technological antioxidant activity of phenolic pigments from Corylus avellana perisperm

 

Travaglia1 F., M. Capasso2, J. D. Coïsson1, G. Piana1, and M. Arlorio *

 

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)

2 Dipartimento di Chimica Farmaceutica e tossicologica, Via D. Montesano 49, 80131 Napoli, Italy. Università degli Studi Federico II (melania.capasso@BBSRC.AC.UK)

94.           

Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects

 

Tyssandier1 V., C. Feillet-Coudray1, C. Caris-Veyrat2, J.C. Guilland3, C. Coudray1, S. Bureau2, M. Reich2, M.J. Amiot-Carlin4, C. Bouteloup-Demange5, Y. Boirie5, and P. Borel4 *

1 From the Unité des Maladies Métaboliques et Micronutriments, centre INRA de Clermont-Ferrand/Theix, 63122 Saint-Genès Champanelle (U3M@clermont.inra.fr).

2 UMR sécurité et qualité des produits d’origine végétale, INRA, domaine Saint Paul/Site Agroparc, 84914 Avignon Cedex 9 (caris@avignon.inra.fr).

3 Centre d’Explorations fonctionnelles Neuromédiateurs et Vitamines, 3 rue du Faubourg Raines, B.P. 1519, 21033 Dijon Cedex (Jean-Claude.Guilland@chu-dijon.fr)

4 Unité 476 INSERM, Faculté de Médecine, 27 boulevard Jean Moulin, 13385 Marseille Cedex 9 (Patrick.Borel@medecine.univ-mrs.fr).

5 Unité d’exploration en nutrition, Laboratoire de nutrition humaine, 58, rue Montalembert, 63000 Clermont-Ferrand (boirie@clermont.inra.fr).

95.           

In Planta active anthocyanin degradation in Brunfelsia flowers

 

Vaknin H., R. Ovadia, A. Nissin-Levi and M. Oren-Shamir*

Department of Ornamental Horticulture, The volcani Center, ARO, Bet Dagan, Israel 50250

96.           

New syntheses of natural carotenoid isorenieratene (f,f-carotene)

 

Valla A. 1, D. Cartier1, B. Valla1, R. Le Guillou1, Z. Andriamialisoa, D. Breithaupt3, R. Labia and L. Dufossé2*.

1 Laboratoire de Chimie et Biologie des Substances Naturelles 6, rue de l’Université 29000 Quimper (valla@univ-brest.fr)

2 Laboratoire Universitaire de Microbiologie Appliquée de Quimper, Pôle Universitaire Pierre-Jakez Hélias, Creach Gwen, F-29000 Quimper, France (laurent.dufosse@univ-brest.fr)

3 Universität Hohenheim, Institut für Lebensmittelchemie (170), Garbenstrabe 28, D-70599 Stuttgart, Germany.

97.           

Optimization of the antioxidant capacity of a mixture of carotenoids and a-tocopherol in the development of a nutritional supplement

 

Yoshimura1 K., I.A. Castro1*, S.B.M. Barros2, U. L. Marques1 , M. Motisuki1 and T. C. H. Sawada2

1 Department of Food and Experimental Nutrition,  University of São Paulo, 05508-900 São Paulo, SP, Brazil (inar28@hotmail.com)

2 Department of Clinical and Toxicological Analysis,  University of São Paulo, 05508-900 São Paulo, SP, Brazil