March 23-25th 2022 Transcolab SummitTrend in grain-based foods Book of Abstracts Title Trends in grain-based foods Autor Lillian Barros - Mountain Research Center (CIMO), Portugal Co-Autor Bruno Melgar Castañeda - Mountain Research Center (CIMO), Portugal Carlos Seiti Hurtado Shiraishi - Mountain Research Center (CIMO), Portugal ISBNs 978-972-745-299-6 Edition Instituto Politécnico de Bragança (IPB) - 2022 5300-253 Bragança, Portugal Tel. (+351) 273 303 382 http://www.ipb.pt URL http://esa.ipb.pt/graintrends/ Transcolab Submmit 1◦ Trends in grain-based foods Organizing Committee Lillian Barros1 - (Chair) Manuel Gómez Pallarés2 Manuel Ayuso1 Eliana Pereira1 Ricardo Calhelha1 Bruno Melgar1 Carlos Shiraishi1 Cristina Caleja1 Fátima Silva1 Elisabete Ferreira3 Leonardo Corrêa Gomes1 Liege Aguiar1 • 1Instituto Politécnico de Bragança, Portugal • 2Universidad de Valladolid, Spain • 3Pão de Gimonde, Portugal 3 Transcolab Submmit Trends in grain-based foods Scientific Committee Lillian Barros - Instituto Politécnico de Bragança, Portugal Manuel Gómez Pallarés - Universidad de Valladolid, Spain Alessandra Marti - Università degli Studi di Milano, Italy Carlo Giuseppe Rizzello - University of Bolzano, Italy Claudia Monika Haros - Instituto de Agroquímica y Tecnología de Alimentos (IATA),CSIC, Spain Laura Román - Aarhus University, Denmark Mario M. Martinez - Aarhus University, Denmark 4 About TRANSCOLAB is a European project that brings together universities, research centres, foundations, and com-panies from Castilla y León and Northern Portugal. This project intends to strengthen the connection betweenresearch institutions and companies, identifying the challenges and needs of the cereal industry and the existingscientific-technological capacities of the participating entities. It also aims to generate novel products, promoteknowledge and innovation transfer, and develop a series of actions to promote innovative products and proces-ses in the cereal sector, particularly in bakery and pastry. Therefore, and because the project is coming to an end, the TRANSCOLAB partners organised an internationalcongress, bringing together researchers and professionals to share innovative ideas in this field. The congress isdivided into four different topics: 1. Past as key to the future (ancient grains, wholemeal products, and sourdoughs) 2. New Ingredients in grain-based products (Pseudocereals, pulses, and new flour sources) 3. Novel technologies, processes, and products 4. Sustainability and Circular economy. The TRANSCOLAB SUMMIT team would like to thank you for your application to the congress, contributing toits success, with more than 170 registrations. The submitted works were received, processed, divided into twomain categories (Oral Communications and Posters), and later distributed according to the aforementioned to-pics. In total, 34 Oral and 42 Panel Communications will be presented, joined by three Technical Communicationsand six plenary lectures. Moreover, the TRANSCOLAB SUMMIT will start with a Traditional and Innovative Bakeryworkshop, with 45 participants. On the SUMMIT’s last day, we will have a discussion panel regarding “Myths andtruths regarding cereal consumption”. Once again, we would like to thank you all for attending our congress, andwe hope to see you again at future research events. The TRANSCOLAB SUMMIT team. 6 Index About 6 Plenary Session 18 Technical presentation 26 Oral session 31 Poster Communication 73 7 Keynote Information Alessandra Marti, Ph.D Associate Professor at the Department of Food, Environmental and Nutritional Sciences at the Università degli Studi di Milano, Italy. Her main research activity focuses on understanding the effects of processing on the interactions among starch, protein, fibre and water - the main components in grains and related products – as well as their role on the quality of final products with particular attention to bread and pasta. Furthermore, she's involved in the development of fibre-enriched products, gluten-free products and in the exploitation optimization of legumes, minor cereals, pseudocereals, and perennial crops Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS Past as key to the future (ancient grains, wholemeal products, and sourdoughs) Carlo Giuseppe Rizzello, Ph.D Full Professor in Food Microbiology at La Sapienza University of Rome, (Department of Environmental Biology), Italy. His area of expertise includes proteomics and enzymology of lactic acid bacteria; bioactive compounds; nutritional and functional aspects of fermented foods; fermented food biotechnologies; biotechnological protocols for the food wastes valorisation He is member of the editorial boards of International Journal of Food Microbiology and Foods, and guest associate Editor for Frontiers in Nutrition, Frontiers in Microbiology and Fermentation. Moreover, he was scientific responsible for technology transfer projects (ca. 60) with many industries af the agri- food sector. Claudia Monika Haros, Ph.D Graduated in Chemist, MSc in Bromatology and Food Technology and Biology Analysis and Ph.D in Chemistry. She's permanent staff of CSIC and continues her investigation in the Cereal Group, Department of Food Science of IATA. The major theme in Dr. Haros’s research is the utilization of different strategies to improve nutritional and/or functional value of cereal by-products or cereal ingredients. These strategies include use different physical, biochemical, or biological treatments during milling cereal process; development new cereal by- products by including novel ingredients. In recent years her research focused on: Nutritional studies of vegetable raw materials and/or their by-products on their biological activity for their subsequent integration into new food matrices. Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS New Ingredients in gra in-based products (Pseudocerea ls , pu lses , and new f lour sources ) Laura Román, PhD She's a Novo Nordisk postdoctoral scientist working at the Department of Food Science at Aarhus University. Her current research efforts center on the understanding of the molecular details of structure formation in plant-based food systems. Her work lies at the interface between molecular structures and physical chemistry of biomaterials. Her current project focuses on physicochemical studies of protein-starch interactions in complex biopolymer matrices, with a multidisciplinary approach. The overall goal is to understand the conformational and supramolecular mechanisms that lead to the interactions between plant-based proteins and starch during processing, critical to develop more sustainable and nutritious functional plant-based foods. Mario Martínez, Ph.D He's adjunct Assistant Professor at the Whistler Center for Carbohydrate Research (Purdue University, IN, USA) and at the Department of Physics of the University of Guelph (ON, Canada). Developed a research portfolio on food carbohydrates and associated metabolites that can be encompassed by three distinct competence areas (glycomics, structuring and health-promoting compounds). Since 2017, Mario works on the fundamentals aspects related to the molecular and supramolecular architecture of glycans, structuring technologies of plant-based foods, health-promoting compounds, and glycan-based packaging solutions. All in all, Mario ´s team relies on coherent and focused food system approaches to find common ground for health and environmental sustainability. Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS Novel technologies , processes , and products Maria Manuela Estevez Pintado, ph.D She's currently Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of School of Biotechnology from Universidade Católica Portuguesa (ESB-UCP, Porto, Portugal) and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory). In research field she is Leader of Biobased and Biomedical Group and Head of Bioactive and Bioproducts Research Laboratory. The research can be summarized into: (i) development, compositional characterization and validation of bioactivity of functional and bioactive ingredients (ii) by-product and new resources valorization through bioprocesses (iii) application of the above research developments to other Biotechnological fields Susta inabi l i ty and C i rcu lar economy Schedule 9 :00-9 :30 OPEN ING SESS ION L I L L IAN BARROS – SUMMIT CHA IR NUNO R IBE IRO – D IRECTOR OF EST IG LU ÍS PA IS – V ICE-PRES IDENT OF I PB ISABEL FERRE IRA – STATE SECRETARY OF INLAND IMPROVEMENT 9 :30- 13 :00 SECT ION 1 : PAST AS KEY TO THE FUTURE CHAIRS: SANDR INA HELENO AND MÁRCIO CAROCHO 09 :30- 10 :00 PLENARY SESS ION 1 : A LESSANDRA MART Í 1 0 :00- 1 1 : 00 ORAL SESS ION 1 1 0 :00- 10 : 10 R I TA BELTRÃO MART INS "ACORN FLOUR : AN INGRED IENT FROM THE PAST READY FOR THE FUTURE" 1 0 : 10 - 10 :20 KATER INA ATH INA IOU " TECHNOLOGICAL AND NUTR I T IONAL CHARACTER IZAT ION OF WHEAT FROM ANCIENT CROPS" 1 0 :20- 10 :30 VANÉZ IA ROCHA "BROADEN ING FOOD SECUR I TY THROUGH GRA IN-BASED SOLUT IONS : AFR ICAN M I L LETS AND THE IR CABO VERDE AN W I LD RELAT IVE" 1 0 : 30- 10 :40 CARLA BR I TES "R ICE AUTHENT IC I TY & TRACEAB I L I TY , E LEMENTS OF SUSTA INAB I L I TY AND QUAL I TY D IFFERENT I T ION" 1 0 :40- 10 :50 MANUEL AYUSO "COMPARAT IVE ANALYS IS OF THE CHEMICAL COMPOS IT ION OF D IFFERENT PORTUGUESE BREAD" 1 0 :50- 1 1 : 00 MAR IA OT I L IA CARVALHO " THE IMPACT OF TR IBOL IUM CASTANEUM INFESTAT IONS ON QUAL I TY OF WHEAT F LOUR FOR BREAD-MAK ING" 1 1 : 00- 1 1 : 30 COFFEE BREAK AND POSTER SESS ION 1 1 : 30- 12 :30 ORAL SESS ION 2 CHAIRS: E L IANA PERE IRA AND ANGELA FERNANDES 1 1 : 30- 1 1 :40 ANA CATAR INA R IBE IRO "YEAST PROTE IN EXTRACT AS AN ALTERNAT IVE PROTE IN IN THE FORMULAT ION OF MAYONNA ISE" 1 1 :40- 12 :00 STEFAN LUNDGREN (PERK INELMER) "MEASUR ING INGRED IENT PERFORMANCE , CHARACTER IZ ING PROCESS ING EFFECTS , AND DODGING BULLETS IN THE PLANT PROTE IN W I LD WEST" 12 :00- 12 : 15 I SABEL RE INAS " INNOVAT ION IN BAKERY AND PÂT ISSER IE INDUSTRY – THE CASE OF TECPAN" 12 : 15 - 12 :30 JUAN CARBAJO AGUIRRE "COLLABORATE TO MOVE FORWARD" 12 :30- 13 :00 PLENARY SESS ION 2 : CARLO G IUSEPPE R IZZELLO Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS MARCH 24TH , MORNING 1 5 :00- 18 :30 SECT ION 2 : NEW INGRED IENTS IN GRA IN-BASED PRODUCTS CHAIRS: MANUEL AYUSO AND F I L I PA RE IS 1 5 :00- 15 :30 P LENARY SESS ION 3 : CLAUD IA M . HAROS 15 :30- 16 :30 ORAL SESS ION 3 1 5 : 30- 15 :40 MAR IA INÊS D IAS "NON-CONVENT IONAL SEEDS FOR THE DEVELOPMENT OF NEW BAKERY PRODUCTS : A NEW TREND OR MYTH?" 1 5 :40- 15 :50 CARLOS SH IRA ISH I " F IG ( F ICUS CAR ICA L . ) B IORES IDUES AS SOURCES OF B IOACT IVE COMPOUNDS AND NATURAL P IGMENTS FOR THE FOOD INDUSTRY" 1 5 :50- 16 :00 MARTA MES IAS "R ISK/BENEF I TS OF NEW INGRED IENTS ADDED TO NOVEL CEREAL-BASED FORMULAT IONS" 1 6 :00- 16 : 10 ANABELA RAYMUNDO "M ICROALGAE AS A VALUABLE INGRED IENT FOR BREAD ENR ICHMENT : INFLUENCE ON THE DOUGH RHEOLOGY AND BREAD MAK ING PERFORMANCE" 1 6 : 10 - 1 6 :20 MAR ÍA FRANCO "PSYLL IUM: A NATURAL BAKERY IMPROVER" 1 6 :20- 16 :30 YAMINA ABS I "M INERAL AND PROX IMATE COMPOS IT ION OF COMMERCIAL P LANT-BASED FLOURS" 1 6 : 30- 1 7 :00 COFFEE BREAK AND POSTER SESS ION 17 :00- 18 :00 ORAL SESS ION 4 CHAIRS: BRUNO MELGAR AND M IGUEL PR IETO 1 7 :00- 1 7 : 10 JESÚS MAR ÍN SÁEZ "CEREALS AND PSEUDOCEREALS CONTAMINATED W I TH TROPANE ALKALO IDS : ANALYT ICAL TOOLS TO ASSURE FOOD SAFETY" 1 7 : 10 - 1 7 :20 BEATR IZ NUNES S I LVA "OPT IM ISAT ION OF HYDROCOLLO IDS DOSES IN GLUTEN-FREE BREAD MADE OF F LAXSEED AND RED LENT I LS FLOUR BLEND" 1 7 :20- 17 :30 FERNANDA FERRE IRA "A BREAKTHROUGH ON BREAD FORMULAT ION : NATURAL M INERAL WATER AS A NOVEL FUNCT IONAL INGRED IENT " 1 7 : 30- 1 7 :40 ELEOMAR P IRES "HYDROETHANOL IC EXTRACT OF OCIMUM BAS I L ICUM 'C INNAMON ' AS A NATURAL PRESERVAT IVE FOR THE FOOD INDUSTRY" 1 7 :40- 17 :50 VANESSA V IE IRA " THE POTENT IAL OF AROMAT IC EXTRACTS TO ENHANCE THE SENSORY PERCEPT ION OF BREAD" 1 7 :50- 18 :00 ISABEL SOUSA "DA IRY GLUTEN-FREE BREAD: TECHNOLOGICAL , NUTR I T IONAL , AND FUNCT IONAL ENHANCEMENT BY CURD CHEESE SUPPLEMENTAT ION" 1 8 :00- 18 :30 P LENARY SESS ION 4 : LAURA ROMÁN 20 :30 D INNER Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS MARCH 24TH , AFTERNOON 9 :00- 12 :30 SECT ION 3 : NOVEL TECHNOLOGIES , PROCESSES , AND PRODUCTS CHAIRS: MAR IA INÊS D IAS AND CARLA PERE IRA 09 :00-9 :30 P LENARY SESS ION 5 : MAR IO MART ÍNEZ 9 :30- 1 1 : 1 0 ORAL SESS ION 5 9 : 30-9 :40 R ICARDO N . PERE IRA "ELECTR IC F IE LDS - A PROMIS ING TECHNOLOGY TOWARDS SUSTA INABLE PROCESS ING OF GRA IN- BASED FOODS" 9 :40-9 :50 ER I KA N . VEGA "EXTRUDED FORMULAT IONS BASED ON R ICE AND CH ICKPEA : D IETARY F IBER AND OL IGOSACCHAR IDES" 9 :50- 10 :00 L I EGE PASCOAL INO "BREAD FREEZ ING AS A NEW ALTERNAT IVE TO CONSUMPT ION" 1 0 :00- 10 : 10 CAROLA CAPPA "STUDY OF THE TURBO-TECHNOLOGY POTENT IAL IN THE PRODUCT ION OF GLUTEN-FREE INGRED IENTS AND POTATO-BASED PASTA" 1 0 : 10 - 10 :20 ÁNGEL L . GUT IÉRREZ "APPL ICAT ION OF SHORT-T IME H IGH HYDROSTAT IC PRESSURE TREATMENTS TO WHOLE BUCKWHEAT GRA INS TO MODULATE THE FUNCT IONAL PROPERT IES OF THE RESULT ING FLOURS" 1 0 :20- 10 :30 ANTON IO J . VELA "PHYS ICAL MODIF ICAT ION OF R ICE F LOUR V IA ULTRASON ICAT ION . INFLUENCE OF TREATMENT T IME AND TEMPERATURE" 1 0 : 30- 10 :40 NATAL IA P . V IDAL " IMPROVING THE NUTR I T IONAL VALUE OF COLD-PRESSED O I LSEED CAKES THROUGH EXTRUS ION COOK ING" 1 0 :40- 10 :50 COSTANZA CECCANT I "ENR ICHMENT OF FRESH EGG PASTA W I TH ANT IOX IDANT EXTRACTS OBTA INED FROM W I LD I TAL IAN PLANTAGO CORONOPUS L . AND CH ICOR IUM INTYBUS L . AND QUAL I TY CHARACTER ISAT ION OF THE FRESH END PRODUCT" 1 0 :50- 1 1 : 00 ROSAL IA LOPEZ-RU IZ "NEW INGRED IENTS IN THE PREPARAT ION OF COOK IES TO M I T IGATE ACRYLAMIDE CONTENT" 1 1 : 00- 1 1 : 1 0 M IR IAM HERNANDEZ- J IMENEZ "APPL ICAB I L I TY OF NEAR INFRARED SPECTROSCOPY ON WHEAT F LOUR SUPPLEMENTED W I TH LENT I L F LOUR" 1 1 : 1 0 - 1 1 : 30 COFFEE BREAK AND POSTER SESS ION Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS MARCH 25TH , MORNING 1 1 : 30- 12 :50 SECT ION 4 : SUSTA INAB I L I TY AND C IRCULAR ECONOMY CHAIRS: CR IST INA CALEJA AND JOSÉ P INELA 1 1 : 30- 12 :00 PLENARY SESS ION 6 : MANUELA P INTADO 12 :00- 12 : 10 I SABEL MAR IA FERRE IRA " F LOURS MADE FROM FRU I T BY-PRODUCTS AS SUSTA INABLE INNOVAT IVE INGRED IENTS : ARE THE IR M INERALS B IOACCESS IBLE?" 12 : 10 - 12 :20 ROSSANA CARDOSO "CEREAL M I L L ING BY-PRODUCTS AS SOURCES OF NUTR IENTS AND ANT IOX IDANT PHENOL IC COMPOUNDS" 12 :20- 12 :30 HAN INE HACHED "RESPONSE SURFACE METHODOLOGY APPL IED TO ESSENT IAL O I L EXTRACT ION OF EUCALYPTUS LEAVES" 12 :30- 12 :40 TERESA S IGÜENZA-ANDRÉS "DEVELOPMENT OF A FERMENTED PLANT-BASED BEVERAGE FROM D ISCARDED BREAD FLOUR" 12 :40- 12 :50 F I L I PA MAND IM "STUDY OF THE PHENOL IC PROF I LE AND B IOACT IVE POTENT IAL OF CARDOON BRACTS AS A PROMIS ING FUNCT IONAL INGRED IENT " 1 3 :00- 14 :30 LUNCH T IME 14 :30- 16 :00 D ISCUSS ION PANEL : “MYTHS AND TRUTHS ABOUT CEREAL CONSUMPT ION” CHAIR : S I LV IA BRANDÃO SPEAKERS: EL ISABETE FERRE IRA MAR IA FRANCO JORGE PASTOR MORENO MANUEL GOMES PALLARES EDUARDO V I L LAR ROMO GEMMA DEL CAÑO EDUARDO TALLON 1 6 :00- 16 :30 CLOS ING SESS ION AND CLOSURE OF THE TRANSCOLAB PROJECT ( LANGUAGE: SPAN ISH & PORTUGUESE) 1 6 : 30 PORTUGUESE W INE Trends in grain-based foods SUSTAINABLE INGREDIENTS , PROCESSES AND PRODUCTS MARCH 25TH , MORNING/AFTERNOON MADEBY.B IOCHEMCOREWWW.ESA. IPB .PT/GRAINTRENDS @ FIG (FICUS CARICA L.) BIORESIDUES AS SOURCES OF BIOACTIVE COMPOUNDS AND NATURAL PIGMENTS FOR THE FOOD INDUSTRY Carlos S. H. Shiraishi1,2, Yosra Zbiss,1,4, Custódio L. Roriz1, Marcio Carocho1, Sara Domingos2, Ricardo C. Calhelha1, Maria José Alves1, Rui M. V. Abreu1, Miguel A. Prieto3, Sandrina Heleno1 and Lillian Barros1* 1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal; 2Sociedade Agrícola Quinta da Mó de Cima, S.A., Rua Julieta Ferrão, 12 Torre A 602, 1600 – 131 Lisboa, Portugal; 3Nutrition and Bromatology Group, Universidad de Vigo, Depart of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; 4Université Libre de Tunis, Tunisia; *lillian@ipb.pt The 17 goals of sustainable development address several topics, such as: (2) Zero hunger and sustainable agriculture; (9) Industry, Innovation, and Infrastructure; (12) Responsible consumption and production; that are essential for the promotion of the circular economy, product development and conscious production [1]. Fig is a food matrix, cultivated in Portugal and valued by the Portuguese people for consumption in natura, being also used in wines, liqueurs, and jams. As this fruit is very appreciated and consumed, it´s cultivation leads to the production of tons of leaves, usually discarded [2]. Therefore, in the present work, the leaves of five fig varieties (Figure 1), namely Dauphine (Da), Longue d'Aout (La), Pasteliere (Pa), Marseille (Ma) and Bourjassote Noire (Bn), were nutritionally and chemically characterized to detect possible bioactive molecules. The antioxidant and antimicrobial, activities were also analyzed, to provide the food industry with natural additives in alternative to the artificial ones; and at the same time, promote the circular economy. Regarding the nutritional profile of the five leaves, La sample exhibited the highest amount in proteins (18.0±0.6 g/100g dw), while Pa revealed the highest content in fats (2.2±0.1 g/100g dw). The highest moisture content was presented by Da leaves (17.3±0.1 g/100g fw), and for the ashes, La sample was the one that presented the highest value (14.18±0.06 g/100g fw). Concerning the organic acids, these molecules were most abundant in Ma leaves, where it was possible to identify oxalic, malic and citric acids with a total of 139.6±0.4 mg/g dw. For the soluble sugars profiling, in all samples it was possible to identify five sugars, namely, fructose, glucose, sucrose, trehalose, and raffinose in different concentrations; however, Da leaves revealed the higher amount (17±1 g/100g dw). Tocopherols where also analyzed, and in all samples, three of the four isoforms where detected, being Pa sample standing for the predominance of these compounds (4.14±0.05 mg/100 g dw). For the bioactive analysis, different assays were performed, and Pa sample showed the strongest antioxidant potential for the TBARS assay, with an EC50 value of 105±5 mg/mL. For the antimicrobial activity assay, Da leaf extract was the one displaying the best results, by presenting Minimum Inhibitory Concentrations (MIC) ranging from 1.25 to 10 mg/mL against the tested bacterial strains. On the other hand, for the antifungal activity, the samples present very similar profiles, with the exception of the Pa sample, that present the lowest MIC of 5 mg/mL for Aspergillus fumigatus. In general, these leaf extracts can be used in the food industry namely in pastry and bakery products as promising sources of bioactive compounds, and at the same time, this reuse of biowaste promotes circular economy, and reduces the impact of bio- waste resulting from the fig industry, thus meeting some of the goals of sustainable development. Dauphine Longue d'Aout Pasteliere Marseille Bourjassote Noire Figure 1: Fig leaves from the five analyzed species. References [1] FAO. 2020. Fruit and vegetables – your dietary essentials. The International Year of Fruits and Vegetables, 2021, background paper. Rome. [2] PALMEIRA, Luís et al. Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International, v. 126, p. 108572, 2019. Acknowledgments: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). S.Heleno and M. Carocho thank FCT for their individual employment program–contract (CEEC-IND/00831/2018, CEECIND/03040/2017), and L. Barros also thanks to the national funding by FCT through the institutional scientific employment program–contract for her contract. the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program for financial support to the project 100% Figo (POCI-01-0247-FEDER-064977) and for C. Shirashi PhD grant. Transcolab Submmit 44