Natural Pigments & Colorants 2015
Food & Beverages Applications
Special Session organized during Malta Polyphenols World Congress
June 4-5, 2015 - Malta
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On June 4, the Scientific Committee of Malta Polyphenols organizes a special session dedicated to Natural Pigments & Colorants: Food & Beverage Applications. The posters session concerning Natural Pigments will be held on June 4-5.
The aim of this session is to present the last advances and innovations in the field of natural pigments.
The industrials from Food & beverage look to replace synthetic
colorants with more respectful natural pigments. However many barrers
remain in term of extraction, stabilization and industrial applications.
Among speakers & hot topics which will be presented during this special session:
Why to Go from Synthetic and Animal-based Pigments to Those from Plant Sources?
Reinhold Carle, Hohenheim University, Germany
Studies Investigating the Biological Effects of Anthocyanins from Fruits in Humans
Elke Richling, Kaiserslautern Technical University, Germany
Anthocyanin Pigments Formation and Role in Colour, Mouth-feel and Astringency of Red Wine
Dominik Durner, Weincampus Neustadt, Germany
Comparison
of HPLC and UPLC Separation for Analysis of Anthocyanins from Different
Black Carrot Varieties (Daucus carota ssp. sativus var. atrorubens
Alef.)
Claudia Gras, Hohenheim University, Germany
Natural
Compounds for the Prevention and Treatment of Various Cancers Using
Novel Oral, Systemic and Local Delivery Technologies
Ramesh Gupta, Oncological Research University of Louisville, USA
Maqui
(Aristotelia chilensins (Mol.) Stuntz) Berries – Chemical Composition
and Color Stability of the Anthocyanin-rich Superfruit
Johanna Brauch, Hohenheim University, Germany
Stabilisation of Metal Chelats with Pectins for Use as Food Dyes
Maria Angela Buchweitz, Stuttgart University, Germany
Short Oral Presentations (5 + 2 minutes)
Obtention of a Water Transparent Food Colorant of Lutein
Jose Maria Obon, Universidad Politécnica De Cartagena, Spain
Polyphenol Modified Polylactic Sponges with Improved Osteogenic Propreties
Stefano Antenucci, University Degli Studi di Milano, Italy
Systematic
Evaluation of (Poly-)phenolic Compounds for their Reactivating Effect
on the Pseudo-halogenating Activity of Lactoperoxidase
Joerg Flemmig, Translational Centre for Regenerative Medicine Leipzig, Germany
The Bioavailability and Bioactivity of a Phenolic Enriched Extract of the Brown Seaweed Ascophyllum Nodosum
Chris Gill, Ulster University, UK
Polyphenols Extraction from Vine Shoots with B-Cyclodextrin
Hiba Nehme Rajha, St Joseph University, Lebanon
Application of a DNA-based Sensor to Assess the Total Antioxidant Capacity of Different Samples
Cristina Soares, Polytechnic Institute of Porto, Portugal
Extracts
from Syzygium guineense of Cameroon Suppress Wnt Signaling
Proliferation and Migration of Triple-negative Breast Cancer Cells
Vladimir Katanaev, University of Lausanne, Switzerland
Monomeric Flavan-3-ol, Epicatechin Stimulates Insulin Secretion in INS-cells via CamkII Activation
Kaiyuan Yang, University of Alberta, Canada
Is there a Simpler Procedure to Assess the Phenolic Content in Wheat?
Filipe Lopes Nelson Machado, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Portugal
Study of Grape Polyphenols by High-Resolution Mass Spectrometry and Suspect Screening Analysis
Riccardo Flamini, Centro di Ricerca per la Viticoltura (CRA-VIT), Italy
To access to the program of pigments & whole program of the congress, please follow this link.
http://polyphenols-site.com/images/stories/2015/vrac/Malta_Polyphenols_2015_-_Agenda_Web_2804-VF.pdf
We look forward to welcoming you in sunny Malta.
Pr Reinhold Carle
http://www.polyphenols-site.com/
At your Diary
Utilization of By-products of Food Processing: Malta Polyphenols Pre-Conference Workshop
Website here
