food-safety-and-food-processing-2016_posters-abstracts

11 / 17

Volume 2, Issue 4(Suppl) J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 66
Food Safety & Processing 2016
December 05-07, 2016
conferenceseries.com
Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10th Global Summit on
J Exp Food Chem 2016, 2:4(Suppl)
Functional compounds of Chlorella hydrolysates fermented by probiotics
Li-Jung Yin
National Kaohsiung Marine University, Taiwan
Chlorella , rich in proteins, peptides, chlorophyll, vitamins and minerals, is a good material for the production of functional foods.
However, the rigid cell wall cannot be easily digested and release the nutrients, which consequently lowered its nutritional value.
To rupture the cell walls, Chlorella was hydrolyzed with 10% of cellulase (150 U/g) and 1% of protease (10000 U/g) at 50oC. The
hydrolysate was further fermented with Lactobacillus plantarum subsp. BCRC 10069 or Lactobacillus johnsonii BCRC 17010 at 37oC
for 24 hr. The chlorophyll (chlorophyll a+b), anthocyanins and lutein in the samples after 24 hr fermentation by L. plantarum subsp.
BCRC 10069 or L. johnsonii BCRC 17010 increased from 6.18 to 41.58 and 22.93 μg/mL, from 0.291 to 0.779 and 0.808 μmol/g and
from 0.284 to 2.107 and 1.398 mg/100 mg, respectively. The total protein content decreased from 213.13 to 128.78 mg/g, while the
peptides, free amino acids contains increased from 62.52 to 227.68 and 197.63 mg/g, from 10.19 to 17.91 and 23.65 mg/g, respectively.
Essential amino acids increased significantly from 5.04 to 10.88 and 5.17 mg/g. Arginine, aspartic acid, leucine, methionine and
phenylalanine also increased significantly after LAB fermentation. These data suggested that hydrolysis and fermentation have high
potential to improve the functionality of Chlorella.
Consumer attitude and motivations towards food quality certifications
Nguyen Hoang Diem My1, 2, 3, Pieter Rutsaert 2, Ellen J Van Loo1 and Wim Verbeke1
1Ghent University, Belgium
2International Rice Research Institute, Philippines
3Hue University, Vietnam
Food quality and safety have received growing attention in many developing countries including Vietnam due to several reasons
including the overuse and misuse of pesticides in agriculture and the presence of harmful chemicals in food. In the context of
these serious problems in the Vietnamese domestic market, it is vital to explore how consumers think and behave towards food
certifications. Thus, this study examines consumer attitude towards food quality certifications in the selected urban areas in the
South of Vietnam employing face-to-face consumer surveys with 500 respondents. Results showed that consumers’ knowledge of
food quality terms was relatively low. Less than half of the respondents indicated to know the meaning of sustainability, GAP and
organic food. Consumers’ familiarity with the food certifications (e.g. GAP, HACCP and organic) was also low. This study focuses on
the differences in the consumer perceptions towards rice and vegetables. Regression results showed that consumer attitude towards
quality foods was affected by different motivations such as perceived importance of environmental consequences, perceived fairness
of prices for farmers, food certification familiarity, perceived importance of healthy eating (in the case of rice), and food safety
concern (in the case of vegetables). The food safety aspect of certified vegetables should be emphasized during marketing activities
of quality certifications. Furthermore, the awareness and knowledge of consumers towards food quality certifications as well as
sustainable agricultural practices should be publicly enhanced.