News Alert
Pr Meireles will present different methods of Polyphenols Extraction at the workshop "Utilization of By-products of Food Processing" during the 9th World Congress on Polyphenols Applications
During the Workshop at the Malta Polyphenols World Congress 2015 held on June 3-5, Pr Meireles will present Extraction of Polyphenols From Food By-Products Using Green Solvents: Supercritical Carbon Dioxide, Pressurized Ethanol, Ethanol And Water.
"In this talk, a discussion of extraction of polyphenols from food by-products will,be presented. The presentation will be focused on obtaining polyphenols using supercritical fluid extraction using water (SFEW)1 and ethanol (SFE-EtOH)2 as cosolvents, the use of pressurized ethanol extraction and the use of lowpressure ethanol extraction. The use of polyphenols using supercritical fluid extraction with ethanol as cosolvent will be focused in the use of residue of jabuticaba (Myrciaria cauliflora) and grape bagasse from the Peruvian Pisco industry. "
To know more about the workshop on Utilization of By-products of Food Processing and the Malta Polyphenols World Congress 2015, click here.
Pr Dimitrov will give a talk about Polyphenols from Berry By-Products during the workshop of Malta Polyphenols Congress 2015
During the Workshop Utilization of by-Products of Food Processing, Pr. Dimitrov will give a talk about Polyphenols from Berry By-Products, On June 3.
"Among all common fruits and vegetables, berries, especially those with dark blue or red colors, have the highest antioxidants capacities.
After Juice extraction, many phenolic compounds and especially antocyanins, are still present in the solid wastes abd could be valorized by suitable extraction process. In this talk a review of berries wastes and antioxidant phenolics in such by-products, classical and alternative extraction techniques for their recovery and techniques for the enrichement of the obtained extracts, their drying and encapsulation, as well as some potential uses of these extracts as natural ingredients (antioxidants, colorants, etc.) in food, cosmetic and pharmaceutical industries will be presented".
To know more about Malta Polyphenols World Congress 2015, please click here.
During the Symposium of Malta Polyphenols World Congress 2015, Mrs Gras will give a talk about separation for analysis of Anthocyanins by two different methods from different black carrot
Mrs. Gras from the Hohenheim University, will give a talk on June 3 during the symposium on Natural Pigments & Colorants 2015, about Comparison of HPLC and UPLC separation for analysis of anthocyanins from different black carrot varieties (Daucus Carota ssp. Sativus var. Atrorubens Alef).
"Anthocyanins from black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) are natural phenolic pigments widely used for coloring beverages, fruit preparations and confectionary, resulting in a bright red shade at low pH values. They are extraordinarily stable against light and heat exposition due to a high proportion of acylated anthocyanins, which are stabilized via intramolecular co-pigmentation. In the present talk, an ultrasound assisted anthocyanin extraction, their identification and quantitation on a common HPLC-PDA equipped with a C18 core-shell column and modern UPLC-PDA system using a C18 sub-2 µm column were applied and validated. Applying an optimized UPLC separation, differences in the anthocyanin levels in different black carrot varieties will be presented."
To know more about Malta Polyphenols World Congress 2015, please click here.
During Malta Polyphenols World Congress 2015, Dr Buchweitz will talk about Stabilisation of anthocyanins and anthocyanin–metal chelates with pectins for their application as red and blue food colourants
Dr. Buchweitz will give a talk during Polyphenols World Congres 2015 held in Malta on June 3-5, about the stabilisation of metal chelats with pectins for use as food dyes.
During Malta Polyphenols World Congress 2015, Johanna Brauch will give a talk about chemical composition and color stability of the anthocyanin-rich superfruit
Johanna Brauch will give a talk during Polyphenols World Congres 2015 held in Malta on June 3-5, about maqui berries - chemical composition and color stability of the anthocyanin-rich superfruit.
"Maqui (Aristotelia chilensins (Mol.) Stuntz) is an evergreen shrub originated from South America that yields small edible purple-black berries. Due to their outstandingly high anthocyanin concentration being correlated with high antioxidant activities, the interest in the berries as a healthy coloring foodstuff or additive has significantly increased. However, the fruits were often presumed to be classified as novel food, even though their consumption in Europe is well documented since the end of the 19th century. According to these reports, berries were consumed fresh, as juice or jams, but mostly applied for coloring wine"
To know more about Malta Polyphenols World Congress 2015: www.polyphenols-site.com
During the Symposium on Natural Pigments & Colorants, Pr Durner will give a talk on Formation of anthocyanin-derived in red wine and their contribution to colour, mouth-feel, and astringency perception.
Pr Durner will present anthocyanin pigments formation and role in colour, mouth-feel and astringency of red wine, during the symposium on food & beverages applications at Malta Polyphenols World Congress 2015.
“Key quality parameters of red wines are colour, mouth-feel, and astringency perception. All three are, more or less, driven by polyphenolic compounds originating from grape tissues or wooden barrels. Due to their high reactivity, most of the polyphenolic molecules, including flavanols, anthocyanins, and ellagitannins, undergo reactions with other phenolic moieties or wine constituents during vinification process and red wine aging. Resulting polymeric pigments and anthocyanin derivatives are crucial for the colour stability of red wines. Polymeric pigments in red wines reveal higher colour stability with an increasing molecular weight. Acetaldehyde-linked flavanol-anthocyanin adducts tend to exhibit purple colour with an increasing number of interflavanoid bridges. Besides molecule size, colouring properties are also determined by the number of anthocyanins incorporated in polymeric pigments. A high degree of anthocyanins moieties in tannic structures guarantees high intensity in red colour. Recent studies address anthocyanin molecules incorporated in polymeric pigments being also responsible for a balanced mouth-feel and less unripe astringency perception. From the perspective of a winemaker, the targeted production of these, positively associated, pigments is essential to produce red wines of high quality. The talk will include enological practises to improve and stabilise red wine colour such as barrel aging, micro-oxygenation, and the use enological tannins and oak chips.”
To know more about Malta Polyphenols World Congress 2015, please click here.
Dr Vassallo will present a talk on the use of polyphenolic compounds as novel protective agents in neurodegenerative diseases, during the Malta Polyphenols World Congress 2015
During Malta Polypenols World Congress 2015, happening between June 3-5 at St Julian's, Dr. Vassallo will give a talk on the use of polyphenolic compounds as a novel strategy for protecting neuronal cells from lipid membrane damage.
"Neurodegenerative disorders, including Alzheimer’s and Parkinson’s disease, are defined by the aberrant misfolding of amyloidogenic proteins (e.g. amyloid-beta, alpha-synuclein, tau) into higher-order toxic aggregates that accumulate in the brain. These toxic aggregates have an intrinsic ability to interact with, and
destabilise, biological membranes leading to neuronal cell death."
Dr Vassallo will discuss the use of plant-derived polyphonic compounds aimed specifically at inhibiting amyloid-membrane interactions and preservating the membrane barrier, thus providong a novel therapeutic strategy for preventing or treating suc disorders.
To know more about the Malta Polyphenols World Congress 2015 that will be held on June 3-5 in Malta and the preliminary agenda, please visit www.polyphenols-site.com.
How Resveratrol could have beneficial effects in Inflammation Diseases? will be presented by Dr Pautz at the Malta Polyphenols World Congress 2015 on June 3-5
Dr. Pautz of the Institute of Pharmacology, Gutenberg University will describe a new anti-inflammatory mechanism of Resveratrol at the Malta Polyphenols World Congress held from 3-5 June.
Professor Elke Richling will speak about Bioaccessability and bioavailability of chlorogenic acids during Malta Polyphenols World Congress
Pr. Elke Richling, professor in Kaiserslautern university in Germany, will talk about bioaccessability and bioavailability of chlorogenic acids from coffee with special emphasis on breakfast consumption during Malta Polyphenols World Congress on June 3-5, 2015, in St Julian's, Malta.
Utilization of By-products of Food Processing: Malta Polyphenols Pre-Conference Workshop
Fruit and vegetable by-products are today considered as a cheap source of valuable components, as since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products.
Polyphenols, phenolics acids, antioxidants found in huge amount in bio-waste and by-products, can be used in health and food industries.
ISANH discerned the ISANH Polyphenols Award 2014 to Milne Fruits
Lisbon Polyphenols Committee awarded Milne Fruits, managed by Pr David Wyckoff, CEO during ISANH Lisbon Polyphenols 2014, the world’s largest congress on polyphenols applications, which was be held in Lisbon, on June 4 to 6, 2014. Milne Fruits was awarded for their Innovative Products.
Pr Elke Richling was awarded by Lisbon Polyphenols 2014 Scientific Committee for her Scientific Contribution
Pr Elke Richling, from University of Kaiserslautern, Germany was awarded for her Scientific Contribution by ISANH Scientific Committee during the 8th International Conference on Polyphenols Applications, which was held in Lisbon on June 4 to 6.
Dr Claus Schneider received a Scientific Award for his Short Oral Presentation on Biochemical Pharmacology of Curcumin
Dr Claus Schneider, from Vanderbilt University Medical School, USA was awarded by the Scientific Committee of ISANH Polyphenols 2014.
The Scientific Committee announces the final program of Lisbon Polyphenols International Conference 2014
On behalf of Polyphenols World Congress Scientic Committee, we are pleased to announce the first program of Lisbon Polyphenols World Congress 2014.
To access to the program, please click here.
To know more about Polyphenols World Congress: www.polyphenols-site.com
The list of posters accepted for Polyphenols Conference is online
You can find by clicking here the list of communications accepted for posters presentations.
If your presentation is not on the list, please don't hesitate to contact us.
Don't miss our Fado Restaurant
We are pleased to inform you that a dinner is organized on Thursday evening in a typical Portuguese Restaurant, with Fado music and singers.Global metabolomics for discovery of polyphenol bioactivity: unravelling broad-spectrum effects of xanthohumol in a rodent model of obesity
Dr Fred Stevens, from Linus Pauling Institute and College of Pharmacy, Oregon State University, Corvallis, Oregon, U.S.A will present his recent studies about Global metabolomics for discovery of polyphenol bioactivity: unravelling broad-spectrum effects of xanthohumol in a rodent model of obesity during Lisbon Polyphenols World Congress.
Xanthohumol is a prenylated flavonoid found in hops and beer, and in dietary supplements.
The team treated Zucker fa/fa rats, a model of obesity and metabolic syndrome, for six weeks with xanthohumol at four dose levels and measured metabolome profiles in addition to single endpoints of glucose and lipid homeostasis.
"Pyranoanthocyanins as novel food colorants" during Polyphenols 2014 World Congress in Lisbon next June 2014
Dr. Fabian Weber from University of Bonn, Germany will present his work. Pyranoanthocyanins are pigments primarily occurring in processed fruit products like juices and wines.
They are formed by the reaction of genuine anthocyanins and several compounds such as pyruvic acid or vinylphenols. The latter are microbial conversion products of hydroxycinnamic acids, e.g., p-coumaric and ferulic acids, formed by decarboxylase-positive Lactobacillus species. Pyranoanthocyanins are of particular interest in food technology because they show increased color stability compared to anthocyanins and exhibit a broad spectrum of color tonalities, rendering them attractive candidates for the application as food colorants.
Daily polyphenols intake from fresh fruits in Portugal
During the Polyphenols 2014 World Congress in Lisbon next June 2014, Pr. Claudia Santos from Instituto de Biologia Experimental e Tecnologica, Portugal will propose her work based on "Overview on Daily polyphenols intake from fresh fruits, in particular berries. Effects of berries metabolites on brain."
Despite the well know epidemiological associations between polyphenols and health, the effective polyphenol metabolites and their mechanism of action in human organism is still fairly unknown. Studying the biological mechanisms by which dietary poplyphenols exert an impact in human health requires the knowledge about polyphenols intake, tissue bioavailability, metabolism and bioactivities.
Polyphenols and Taste: Activation of Distinct Human Bitter Taste Receptors
Several healthy properties have been associated to polyphenol compounds. However, some of them are known to have a bitter taste and people avoid their intake. Polyphenols bitterness is usually assessed by sensory analysis but the available data are rather inconsistent.In the work presented by Dr Susana Soares during Lisbon Polyphenols 2014, bitterness of six polyphenol compounds present in a wide range of plant-derived foods/beverages was analyzed by activation of the human bitter taste receptors, TAS2Rs.
More Articles...
- A short-cut to comprehensive health benefits of dietary polyphenols: the nitrate-nitrite-nitric oxide pathway
- Encapsulation modulates the bioavailability of anthocyanins and their degradation products
- Regular consumption of a pomegranate and grape juice improves oxidative status and causes metabolome changes in healthy adults
- The science behind pomegranates will be showcased during Polyphenols 2014 by Pr. M. Aviram
- Non-extractable polyphenols or macroantioxidants: Recent Advances and Perspectives
- Biorefinery concept with green solvents towards the phenolic valorization
- Polyphenols & Antioxidants Incorporation into Food Packaging: Trends & Perspectives discussed during Polyphenols World Congress 2014
- Distinguished speakers and oral presentations of Lisbon Polyphenols 2014
- Bonn Polyphenols 2013 Scientific Committee awarded two high quality speakers for their contributions on Polyphenols Research
- Bonn Polyphenols 2013 Scientific Committee awarded two high quality speakers for their contributions on Polyphenols Research
