Department of Food Engineering & Technology, SLIET Longowal’s Post

I am delighted to share with you my poster presentation at the 70th Scientific Conference with International Participation "FOOD SCIENCE, ENGINEERING AND TECHNOLOGY in Plovdiv, Bulgaria. Food products incorporating red chicory are prone to experience enzymatic browning quickly. In this work, we extracted polyphenol oxidase (PPO), the enzyme involved in enzymatic browning, from red Chicory. Different fruit juices were tested as inhibitors of the extract and were compared to established reference inhibitors. This research highlighted that natural PPO inhibitors could be a potential choice to be used in food formulations. By leveraging our findings, food scientists can develop food products with a low enzymatic browning. #FoodScience #Research #EnzymaticBrowning #PolyphenolOxidase #Innovation 🌱🔬🍏🍒

Can you spot the fraud among these meat samples? 🔍 By examining sugar molecules using an innovative quantitative method called glycomics, A*STAR researchers led by Zach Pang successfully characterised and distinguished meat sourced from different species 🥩 “The beautiful thing about a glycomics approach is that we can actually measure the magnitude of the expression,” Pang explained. “This is not possible with other methods.” Building on the success of their study, Pang and colleagues are working to scale up the technology for commercial food screening by developing a cost-effective, paper-based diagnostic chip. Head to the comments section for the link to the full story ⬇️ --- #scicomm #science #technology #STEM #research #innovation #ASTAR #BTI #IBB #HHP #foodfraud #glycomics #food #authentication #biotechnology

We are pleased to share our most recent findings published in Food Hydrocolloids, titled "Ternary Anthocyanin-Iron Ion-Pectin Interactions: Structure-Dependent Formation and Spectral Properties as Potential Tools for More Stable Blue Colorants". This study, led by Valeria Belochvostov Weiss, Zoya Okun, and myself, is part of a continuous exploration in our research group into the interactions of #polyphenolic compounds with #pectin, with and without ion mediation, generously supported by the Israel Science Foundation. Building on our work in this area, this latest research delves into how iron ions can facilitate the binding between anthocyanins and pectin. This interaction could lead to advancements in our understanding of the fundamental phenomena and assist in utilizing natural colorants, contributing to the development of healthier and more appealing food products. Key findings include: 💡 A detailed look at how the structural properties of #anthocyanins influence their ability to interact with iron bound to pectin. 💡 How such interaction affects and enhances the spectral properties of anthocyanins and color stability, pointing towards the potential for improved natural colorants based on anthocyanins. This work reflects our commitment to understanding the fundamentals behind food component interactions, aiming to contribute valuable insights to food science and engineering. For those interested in the intricacies of polyphenolic interactions and their applications in #foodscience, we invite you to read our paper (50 days free acsess) and get in touch with us: https://lnkd.in/dFrRy7bf Faculty of Biotechnology and Food Engineering Technion Israel Institute of Technology

💚 "Think Green. Make it in plants" 💚 This is how Diego Orzaez, scientific researcher at the Instituto de Biología Molecular y Celular de Plantas, IBMCP (UPV - CSIC) and one of the founders of Madeinplant, titled his talk a week ago at #NitBiotec. "Can you imagine if we could produce pheromones or medicines in plants, or if we could modify them to make giant biofactories, pest-resistant plants or even plants that emit light? ...... Well, we can." 🎇 The event organised by BIOVAL Clúster BIO Comunidad Valenciana every year, which was celebrating its sixth edition, highlighted the trends and possibilities of biotechnology in the Valencian Community. In addition, the Bioval Awards were presented and we are still savouring the award for Value Proposition that we received and which was collected by our CEO Federico Grau Enguix: "We are especially proud because we received it in our region and in our sector, and it is a boost because we feel we are accompanied in the vision we have of biotechnology to solve the great challenges that lie ahead in the coming years". We are moving forward! #biomolecules #agrobiotechnology #pharma #food #cosmetics

#NERM is starting tomorrow but many interesting things are happening today too 🌱 Check out the two NERM pre-events, dedicated to #PhD #students and #young #researchers, to #share their research and #network! 🔹 "PhD school" organised by Biorefine Cluster Europe: the first part of the event will be focused on the RecaP project, whose PhD students will give pitches on their research topics. Then discussion will be opened to all participants on the topic of #nutrient #recovery: can it be done sustainably, how to interact with stakeholders such as farmers and policymakers, and how to bring biobased fertilizers to the market 👉 https://lnkd.in/g6-S7gyp 🔹 "EU projects networking event: have your say with FER-PLAY" organised by CETENMA, who invites EU projects working on #circular #fertilisers to a networking activity. The main goal is to strengthen #relations, share results and plan #mutual #actions 👉 https://lnkd.in/ema37GQG Looking forward to meet you there 🔥