Wednesday, 29 April 2015

Natural Pigments & Colorants 2015 Food & Beverages Applications Special Session organized during Malta Polyphenols World Congress June 4-5, 2015 - Malta

Natural Pigments & Colorants 2015

Food & Beverages Applications

Special Session organized during Malta Polyphenols World Congress

June 4-5, 2015 - Malta

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 Polit├ęcnica 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.
We look forward to welcoming you in sunny Malta.

Pr Reinhold Carle
Chairman of Pigments Session

To access to all practical information, please visit the website here.

At your Diary

Utilization of By-products of Food Processing: Malta Polyphenols Pre-Conference Workshop
June 3 2015, Malta
Website here