E-Poster Abstracts Book

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P50
α-Ketoglutarate dehydrogenase plays a crucial role in the aging of Caenorhabditis

elegans via an oxidative stress-increasing mechanism
Inn Lee, Jyun-Yi Lin, Nae-Cherng Yang*

Department of Nutrition, Chung Shan Medical University, No. 110, Sec. 1, Jianguo N. Rd.,
Taichung City 40201,Taiwan, 886
*[email protected]

ABSTRACT
aα-Ketoglutarate dehydrogenase (KGDHC) is a rate-limiting enzyme in the citric acid
cycle, and the reduced activity of KGDHC can lead to neurodegenerative diseases such as
Alzheimer’s disease and Parkinson’s disease. In our previous study, we found that
parapyruvate, an inhibitor of KGDHC, could induce senescence of human Hs68 cells,
indicating that KGDHC plays a pivotal role in cellular senescence. However, it is unclear
whether KGDHC plays an important role in the aging of Caenorhabditis (C.) elegans. In
this study, we found that parapyruvate (0, 35 and 106 mg/plate) dose-dependently inhibited
KGDHC activity and shortened the lifespan of C. elegans. Parapyruvate also significantly
decreased the aging physiological indexes including pharyngeal pumping and body bend.
The calcium ion, a KGDHC activator, could antagonize the lifespan-shortening effects of
parapyruvate. Moreover, Tm6589/nt1, a KGDHC mutant of C. elegans, showed a
significant shortening in lifespan, and decrease in pharyngeal pumping and body bend. The
mechanism study showed that the lifespan-shortening effect of parapyruvate disappeared in
jnk-1 and skn-1 mutants, indicating that the down-stream of the KGDHC inhibition is
associated with an increased oxidative stress. These results demonstrate that KGDHC plays
a crucial role in the aging of C. elegans via an oxidative stress-increasing mechanism.

Keywords: α-Ketoglutarate dehydrogenase, parapyruvate, aging, Caenorhabditis elegans,
mutants

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P51
The expansion food effected by different substitution of Chenopodium formosanum
Bo Yun Chiu1, Shiau Ching Wang1, Jia Jhen Wu1, George Chao-Chi Chuang2, Jhih-Ying

Ciou1,*

The Department of Food Science, Tunghai University, No.1727, Sec.4, Taiwan Boulevard,
Xitun District, Taichung 40704, Taiwan; The Department of Food Science, China University
of Science and Technology, No.245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 115,

Taiwan
E-mail address: [email protected]

ABSTRACT
High starch grain is used in extrusion as main material since easy-gelatinization,
adding functional auxiliary material can enrich its nutrition. Chenopodium formosanum
abounds in amino acids, phenols, betacyanins. This experiment proposed to explore
leavening with radial expansion, longitudinal expansion, bulk density, moisture, hardness,
crispness, water solubility index (WSI), water absorption index (WAI) after added
Chenopodium formosanum. It used 0%, 20%, 40%, 60%, 80%, 100% Chenopodium
formosanum as substitution to corn powder respectively. Radial expansion ratio was 4.17
when 0%, reduced to 1.60 when 60%. 80% and 100% had no data due to incapable
expansion. Longitudinal expansion had no tendency. Hardness was 199.50 g when 0%,
increased to 553.8 g when 40%. Above 60% had no data because hardness was too high.
Bulk density 0.05 g/cm3 when 0% and becomes 0.19 g/cm3 when 60%. WSI was 0.47 when
0%, decreased to 0.13 when 60%. WAI was 3.47 when 0%, increased to 4.59 when 60%.
Crude protein 4.24% when 0%, increased to 12.11% when 60%. Therefore, hardness, bulk
density and WSI had no significant difference between 0% and 20%. In conclusion,
Chenopodium formosanum could increase protein content and balance nutritional and
leavening. Taste and texture should be more acceptable by consumers.

Keywords: extrusion, leavening food, Chenothpodium formosanum

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P52
The utilization of spray drying technology to develop avocado (persea americana mill.)

seed powder
GiGi Chin Wen Lim1,*, Karen Alissa1,2, Yu-Chi Hong3, Chih Yao Hou3, Jhih-Ying Ciou1,*

1The Department of Food Science, Tunghai University, No.1727, Sec.4, Taiwan Boulevard,
Xitun District, Taichung 40704, Taiwan; 2 The Department of Life Science, i3L – Indonesia
International Institute for Life Sciences, Jl. Pulomas Barat Kav 88, Jakarta Timur 13210,
Indonesia; 3The Department of Seafood Science, National Kaohsiung University of Science

and Technology, Kaohsiung 811, Taiwan
*Corresponding author's E-mail address: [email protected], [email protected]

ABSTRACT
Avocado (Perse Americana Mill.) is a high nutritional values climacteric fruit.
Unfortunately, avocado processing leftover its seed as byproducts. The study proposed to
investigate the phenolic content, solution stability of avocado seed extract and powder
yield, moisture content, water activity, solubility and color analysis of different inlet
temperature and feed flow rate spray dried avocado seed powder. Result shown that the
total phenolic content of avocado seed extract increased with concentration. Caffeic acid
(0.34mg/mL) and ferulic acid (17mg/mL) were found in avocado seed. The solution with
least avocado extract concentration (10 g) had the best stability in terms of solute particles
present and color. The avocado seed powder yielded 24.46-35.47%, moisture content
ranged between 7.18-7.96%, water activity ranged from 0.27-0.34, solubility ranged from
55.50-79.67 seconds. In color analysis, L, a, b values showed 38.38-41.05, 6.20-7.25 and
13.33-15.17 respectively. Increasing inlet temperature resulted to increase in powder yield,
solubility, a and b value while decreased in moisture, water activity and L value.
Meanwhile, increasing feed flow rate resulted increasement of powder yield, moisture,
water activity and L, a, b values but decreased in solubility. In conclusion, spray drying is
viable to develop avocado seed powder and therefore reducing avocado byproducts.

Keywords: Avocado seed, Spray drying, Avocado seed powder, Inlet temperature, Feed
flow rate

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P53
The effect of Bacillus subtilis and Lactobacillus delbrueckii co-cultured red bean 95%

ethanol extract induced growth inhibition and apoptosis in human hepatoma cell
lines (Hep G2 cells)

Ching-Chun Wen, Yun-Chin Chung, Su-Tze Chou*

Department of Food and Nutrition, Providence University, 200 Chungchi Rd., Shalu,
Taichung 43301, Taiwan, ROC

*Corresponding author's E-mail address: [email protected]

ABSTRACT
Previous in vitro research had shown that the Bacillus subtilis and Lactobacillus
delbrueckii co-cultured red bean ( Phaseolus angularis) 95% ethanol extract (BLR-E95)
possessed antioxidant characteristics including radical-scavenging effect, well reducing
power, lipid peroxidation-inhibitory effect and so on. It was obvious that BLR-E95 was
more effective protection ability. The objectives of this study were to evaluate the effect of
BLR-E95 on the induction of human liver cancer cell lines (Hep G2) on the growth and
apoptosis. The results indicated that DAPI stain and comet assay were conducted and they
indicated that BLR-E95 induced DNA damage. Furthermore, BLR-E95 also regulated
antioxidant system and malondialdehyde (MDA) levels in Hep G2 cells. In conclusion, our
study has antioxidant of co-cultured red bean and support that 95% ethanol extract of BLR
can inhibit the Hep G2 cells growth and induce apoptosis.

Keywords: Bacillus subtilis, Lactobacillus delbrueckii, red bean, Hep G2 cells

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P54
Study on the dried banana by salted-free fermented orange juice

I-Hsuan Chen*1, Shih-Chuan Liu 1, You-Cheng Shen1

1 School of Health Diet and Industry Management, Chung Shan Medical University,
Taichung, Taiwan.

*Corresponding author's E-mail address: [email protected]

ABSTRACT
It’s common that the surplus of the banana in Taiwan. Product diversification could help
to heighten the added value. However, most of the fruit processing products was preserved
foods, they were too sweet and too salty. The experiments were divided to two major parts. In
the first part, bananas were firstly immersed by fermented orange juice, and then dried at
different temperatures(40 ° C, 50 ° C, 60 ° C, 70 ° C), to explore their quality, and find out
which one do consumers like. In the second part, changes on the qualities and functional
properties of the fermented orange juice processed by heated treatment (85℃,90℃.) The
results showed that EC50 of DPPH was the best on the second day of fermented orange juice,
and the EC50 of ABTS+ was less effective. The lactobacilli grow rapidly after adding
bananas. In terms of color, the color of the fermented banana was darker then the fresh one.
The condition that dried at 60 ° C for 10 hours was the brightest one. The values of pH and
Brix° that fermented banana were low. The higher the drying temperature, the faster the water
activity reached below 0.6. According to the consumer sensory evaluations, it was the highest
value that fermented bananas dried at 40° C for 16 hours. The values of pH and Brix° that
fermented juice processed by heated treatment are same. The fermented orange juice at 85℃
for 10 min had highest total phenolic and total flavonoid content.

Keywords: Orange juice、 Fermentation、 Banana、 Dried fruit

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P55
Nanofiltrated deep ocean water rich in magnesium decelerates nephropathy in

streptozotocin induced type 1 diabetes
Da-Sheng Yeh1, Huei-Jane Lee2

1School of Medicine, College of Medicine, Chung Shan Medical University, No.110, Section
1, Jianguo N. Road, South District, Taichung40246, Taiwan; 2 Department of Biochemistry,
School of Medicine, College of Medicine, Chung Shan Medical University, No.110, Section

1, Jianguo N. Road, South District, Taichung40246, Taiwan.

ABSTRACT
Long-term diabetes potentiates to cause nephropathy via chronic inflammation and
oxidative stress. In addition to the existed clinical drugs, finding other substances that
decelerate nephropathy is an important task. Magnesium is the second highest element in
the cell participating in more than 350 enzymes to regulate biochemical reactions including
signal transduction, energy production and antioxidant capacity. The nanofiltrated deep
ocean water (DOW) was adjusted to rich in magnesium ions. This study was aimed to
conduct DOW in type 1 diabetes induced by streptozotocin (STZ) to examine its effect in
diabetic nephropathy. After treating the DOW for 10 weeks, DOW was found to reduce the
level of hydropic change and basement membrane thickening in kidney specimen. It also
significantly reduces the expressions of Nrf2, VCAM-1 and TIMP-2 proteins. The
evidences pointed that DOW potentiate to reduce oxidative stress and chronic inflammation
to result in decelerating diabetic nephropathy.

Keywords: Deep ocean water, Magnesium, Diabetic nephropathy, Oxidative stress

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P56
Effects of ONS intervention to Improve Nutritional Status for Cancer Patients

Shu-Ru Jhuang1, You-Cheng Shen2, Chin-Kun Wang1

1School of Nutrition, College of Health Care and Management, Chung Shan Medical
University 2Department of health diet and industry management, , Chung Shan Medical

University 110, Sec. 1, Jianguo N.Rd, Taichung 40201, Taiwan
*Corresponding author's E-mail address: [email protected]

ABSTRACT
Malnutrition is a common problem among patients with cancer. In severe cases,
malnutrition can progress to cachexia, a specific form of malnutrition characterised by loss
of lean body mass, muscle wasting, and impaired immune, physical and mental
function. Eicosapentanoic acid (EPA) has been shown to interfere with multiple
mechanisms implicated in the pathogenesis of cancer cachexia, and in clinical studies, has
been associated with reversal of cachexia and improved survival. In this study, we want to
understand the effects of oral nutritional supplement containing EPA to improve nutritional
status for cancer patients (provide by TOT BIOPHARM). Adequate calories and protein
were provided by oral nutritional supplement containing EPA for 8 weeks. A total of
twenty-five cancer tube-fed patients were enrolled. The mean age of these subjects was
79.92±11.13 years old and mean of BMI was 21.33±2.90. In our results, the levels of total
protein and albumin significantly increased from 6.72±0.70 g/dL to 6.94±0.79 g/dL
(p=0.005) and 3.34±0.56 g/dL to 3.48±0.60 g/dL (p=0.014) respectively after oral
nutritional supplement containing EPA for 8 weeks.

Keywords: malnutrition, cachexia, EPA

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P57
ONS Interventions for Sarcopenia in Older People
Shu-Ru Jhuang1, Jia-Ying Lin1, You-Cheng Shen2, Chin-Mei Huang3, Chin-Kun Wang1

1School of Nutrition, College of Health Care and Management, Chung Shan Medical
University 2Department of health diet and industry management, Chung Shan Medical
University 110, Sec. 1, Jianguo N.Rd, Taichung 40201, Taiwan. 3Taichung City Private

Chang Geng Elderly Maintenance Center.
*Corresponding author's E-mail address: [email protected]

ABSTRACT
Sarcopenia is a syndrome characterized by progressive and generalized loss of skeletal
muscle mass and strength and it is strictly correlated with physical disability, poor quality
of life and death. Risk factors for sarcopenia include age, gender and level of physical
activity. β-hydroxy β-methylbutyrate (HMB), is a naturally produced substance in humans
that is used as a dietary supplement and as an ingredient in certain medical foods that are
intended to promote wound healing and provide nutritional support for people with muscle
wasting due to cancer or disease. supplementation with HMB has been shown to increase
exercise-induced gains in muscle size, muscle strength, and lean body mass, reduce skeletal
muscle damage from exercise, improve aerobic exercise performance, and expedite
recovery from exercise. The purpose of our study was to assess the effect of an orally
nutrition supplement which is included special mixture of amino acids (HMB) in elderly
subjects with reduced lean body mass and sarcopenia. Anthropometric, biochemical,
clinical data, dietary response, hand grip and walking speed were collected at baseline and
after a 12-week period. The improvement is in the hand grip and walking speed after orally
nutrition supplement intervention.

Keywords: Sarcopenia, β-hydroxy β-methylbutyrate (HMB), hand grip, walking speed.

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P58
Analyze the possible phytochemical compounds that leading to the astringency of

green tea treated with cellulase and hemicellulase
Ta-Chen Lin1,2, Yu-Chia Yen3, Li-Min Cheng3, Meei-Yn Lin3,*

1 College of Food Engineering, Beibu Gulf University, No.12, Binhai Avenue, Qinzhou,
Guangxi, 535011, China; 2Qinzhou Key Laboratory of Characteristic Fruits and Vegetables

Fermentation, Beibu Gulf University. 535011, China ;3Department of Food Science and
Biotechnology, National Chung Hsing University, Taichung, Taiwan

*Corresponding author's E-mail address: [email protected]

ABSTRACT
Due to ascension of astringency, tea harvested in summer has the lowest value among
four seasons. To rise the value of it, this research refers to the protocol of Goishi tea, a post-
fermented tea produced in Kochi, Japan. In piling process, mold plays the role of
fermentation and breaking down the cell wall of tea. To replace the mold, this study uses
cellulase and hemicellulase produced by Aspergillus niger to break down the cell wall and
shorten the time of reaction. In sensory test, this study found that both enzymes have the
ability to reduce astringency in tea, and the effect of cellulase is better than that of
hemicellulase. According to study, astringency is caused by catechin. Consequently, this
research analyses polyphenols, flavonoids and catechins to find the connection among
them. However, green tea treated with cellulase and hemicellulase released organic acid
and caffeine and caused the taste of sour and bitter. From the results, it is concluded that
catechin is not the only factor leading to astringency. It also means that there are some
compounds unknown can result in astringency.

Keywords: Green tea; Polyphenols; Flavonoids; Catechins; Astringency

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P59
The effects of submerged culturing conditions on the production of biomass and

exopolysaccharides by Ustilago esculenta
Bi-Hua Yang 1,*, Pin-Kai Huang 2, and Chin-Chu Chen1

1 Grape King Biotechnology Inc., Tong-tan324, Taiwan;

2 Department of Food Technology, Wageningen University, the Netherlands;

*[email protected]

ABSTRACT
Ustilago esculenta is a parasitic fungus. Its host is the aquatic grass, Zizania latifolia.
The culm of the host grass enlarges into an edible smut gall. In this study, U. esculenta was
used to investigate the effects of different submerged culturing conditions on its growth
status and its production of exopolysaccharides (EPSs). The EPSs of U. esculenta are
secreted out to the extracellular spaces during fungal growth and metabolism. Their unique
structures have been shown to provide ideal physical-chemical and biological properties to
foods. The submerged culturing conditions were examined at different temperatures,
inoculation rates, initial pH values, carbon sources, and nitrogen sources. The results
showed that U. esculenta grows better and produces maximum amounts of EPSs at 28°C.
The optimum inoculation rate was 0.5% when cultivated for 7 days. Glucose and sucrose
combined carbon sources significantly increased biomass (9.67 g/L) and EPSs (9.26%)
production. Nitrogen source for the biomass of U. esculenta was shown to be 0.8% yeast
powder, but the yield of EPSs was significantly increased to 22.98% with 0.4% yeast
powder plus 0.4% corn steep. In summary, this study established a complete submerged
culturing method of U. esculenta. The yields of EPSs were also effectively increased
compared to the control group.

Keywords: submerged culture, exopolysaccharides, Zizania latifolia, Ustilago esculenta

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P60
Extract from Cinnamomum osmophloeum inhibits breast cancer in a xenograft model

Yueh-Han Ku1, Xing-Wen Liang2, Huei-Jane Lee3

1School of Medicine, College of Medicine, Chung Shan Medical University; 2Institute of
Biochemistry, Microbiology and Immunology, Chung Shan Medical University; 3Department
of Biochemistry, School of Medicine, College of Medicine, Chung Shan Medical University

*Corresponding author's E-mail address:Huei-Jane Lee, [email protected]

ABSTRACT
Breast cancer is the most prevalent malignancy in women. Some kinds of
chemotherapy conducted to premenopausal patients can not only cause drug resistance but
be correlated to gonadotoxicity. To reduce the level of drugs and complication, discovering
some adjuvants is an ideal strategy for improving the circumtance. Leaves of Cinnamomum
osmophloeum (COL) possessing the antioxidative and anti-inflammatory effects may
potentiate to prevent or treat malignant tumors. To address this issue, in this study, breast
cancer cells (4T1) xenografted into the mouse breast was performed to examine the effect
of COL. After distilling the leave extract, the xenografted mouse was fed with the extract
along with paclitaxel (i.p.) for 4 weeks. The results revealed COL can inhibit tumor growth,
reduce metastasis and assist the efficacy of chemotherapeutic drugs. On the other side, it
pointed that the COL can inhibit breast cancer proliferation and promote apoptosis by
alternating the expression of p-P53, Myc, and p-Erk. The evidences imply its potential role
in playing an adjuvant for breast cancer treatment and provide an alternative concept in
clinical practice in the future.

Keywords: Cinnamomum osmophloeum, breast cancer, proliferation, xenograft model

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P61
Skepticism about health effects of dairy products is negatively associated with pro

beliefs and certain dairy food consumption in Taiwan
Yi-Ping Chang1, Yu-Yao Cheng1,*, Wen-Harn Pan2

1 Department of Health and Nutrition, Chia Nan University of Pharmacy and Science, No.
60, Sec. 1, Erren Rd., Rende Dist., Tainan City 71710, Taiwan; 2 Institute of Biomedical

Sciences, Academia Sinica, No. 128, Sec. 2, Academia Rd., Nankang Dist., Taipei City 11529,
Taiwan

*Corresponding author's E-mail address: [email protected]

ABSTRACT
The aim of the study was to examine Taiwanese adults’ belief regarding the role of
diary products as well as its correlation with other psychosocial factors and the intake of
dairy foods. Three thousand eight hundred and fifty 19-64 year-old adults were recruited in
the Nutrition and Health Survey in Taiwan 2013-2016, and their belief about health effects
of dairy products, decisional balance, stages of change, and frequency of food consumption
were evaluated by questionnaire. Around two thirds (66.8%) of the participants disagreed
with the claim that dairy is harmful to health, while 13.8% expressed agreement and 19.4%
kept neutral. The degree of agreement with the above claim was negatively related to the
summary score on pro scale in decisional balance (r=-.32, p<.01). Among people who
agreed with the above claim, 87.7% were still in the precontemplation stage. When three
subgroups of subjects, namely those who disagreed, remained neutral, or agreed with the
above claim, were compared with each other, the intake of milk and yogurt reduced but
soymilk increased with their degree of agreement (p<.001). Debunking the misconceptions
surrounding dairy food may be one of the educational strategies to facilitate Taiwanese
adults in moving toward later stages of change.

Keywords: dairy, decisional balance, stages of change, adults, Taiwan

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P62
Consumer pesticide concern and its relationship with fruit and vegetable intake

among Taiwanese adults
Yu-Yao Cheng1, Yi-Ping Chang1,*, Wen-Harn Pan2

1 Department of Health and Nutrition, Chia Nan University of Pharmacy and Science, No.
60, Sec. 1, Erren Rd., Rende Dist., Tainan City 71710, Taiwan; 2 Institute of Biomedical

Sciences, Academia Sinica, No. 128, Sec. 2, Academia Rd., Nankang Dist., Taipei City 11529,
Taiwan

*Corresponding author's E-mail address: [email protected]

ABSTRACT
The objective of this study was to understand consumers’ concern about pesticide
residue in fruit and vegetable (FV) and if the concern could be associated with FV
consumption, using data from the Nutrition and Health Survey in Taiwan 2013-2016
(NAHSIT 2013-2016). A total of 3,850 representative Taiwanese adults aged 19-64 years
filled out a questionnaire assessing their frequency of FV intake, stages of change, pesticide
residue concern, and demographic variables. Women, older people, married couples,
individuals with junior high school diploma or lower education levels, and residents in the
Eastern areas were more concerned with pesticide residue in FV than their counterparts
(p<.001). Among the five stages of change, the highest (mean+SD: 3.13+0.97) and lowest
(2.77+1.00) levels of concern were found in the contemplation and action stage,
respectively (p<.001). When participants were divided into three groups - “not concerned”,
“neutral”, and “concerned” - according to their attitude toward pesticide residue, their
consumption of gourds and dried fruit without seasoning increased while sugar-sweetened
FV juice declined with higher level of concern (p<.001). Consumers can be educated
regarding how to protect themselves from exposure to excessive pesticide residue, such as
peeling or properly washing FV, to reduce barriers to FV intake.

Keywords: pesticide residue, fruit and vegetable, stages of change, adults, Taiwan

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P63
Malagasy dye plant species, sources of food colorants with antioxidant and

antimicrobial activities
Mahery Andriamanantena1,2, Pascal Danthu3, Fanjaniaina Fawbush Razafimbelo 2, Béatrice

Raonizafinimanana2, Thierry Regnier4*, Thomas Petit1,5 and Yanis Caro1,5.

1Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA),
Université de La Réunion, La Réunion, France ;2Département Industries Agricoles et
Alimentaires (IAA-ESSA), Université d'Antananarivo, Antananarivo, Madagascar;
3Department of Biotechnology and Food Technology, Tshwane University of Technology
(TUT), PO Box 56208, Arcadia, Pretoria, 0001, South Africa; 4HortSys, Université de

Montpellier, CIRAD, Montpellier, France; 5Département Hygiène Sécurité Environnement
(HSE), IUT de La Réunion, Université de La Réunion, La Réunion, France.
*Corresponding author's E-mail address: [email protected]

ABSTRACT
Malagasy dye plants are readily available raw materials that can be cultivated to
produce dyestuffs for the production of natural colorants. These plant species have
chemical and color versatility in their dye profile. The potential of using dye plants as
natural colorant sources for food and non-food applications is promising considering the
ever-rising demand by the consumers to replace their synthetic counterparts. Most of these
plants are used as medicinal plants by local population. These traditional uses led us to
study the antioxidant and antimicrobial activity of the dye extracts. Antioxidant activity
was determined using the DPPH method scavenging. A screening of the antimicrobial
activity and determination of the MIC was performed for on common pathogen bacteria
encountered in food industries such as Staphylococcus aureus, Bacillus cereus, Escherichia
coli, Salmonella typhi and Pseudomonas aeruginosa. Furthermore, their toxicological
properties have been characterized by assays made on zebrafish models. Eight plant
extracts have been studied and displayed interesting properties for industries. In conclusion,
besides their coloring properties, antioxidant and antimicrobial activities, these plant
species demonstrate potential application as additives on food, cosmetics or
pharmacological products.

Keywords: Dye plants, Madagascar, Antimicrobial, Antioxidant, Zebrafish

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P64
Innovation of Indonesian traditional beef jerky “dendeng” with the addition of Jicama

(Pachyrhizus erosus)
Thomas Indarto P Suseno, Esmeralda Shinta Guwawan, Ignasius Radix AP Jati*

Department of Food Technology, Widya Mandala Surabaya Catholic University, JL. Dinoyo
42-44, Surabaya, Indonesia 60265.

*Corresponding author's E-mail address: [email protected]

ABSTRACT
Dendeng is a traditional beef based snack similar to jerky originated from Indonesia.
Dendeng is made of miced beef and various seasoning that mixed and flattened to
approximately 0.4 cm thick and dried. In order to increase the popularity of dendeng among
younger generation, innovation should be made. The addition of Jicama (Pachyrhizus
erosus) could give benefits to dendeng such as increasing the dietary fiber, lowering the fat
content and reducing the meaty flavor of dendeng. The purpose of this research was to
investigate the effect of different concentration of Jicama on physicochemical and
organoleptic properties of dendeng. The concentrations of Jicama used were 0.0%; 7.5%;
15%; 22.5%; 30%; 37.5%; and 45%. There were significant differences observed in the
moisture content (range of 20.79% - 16.58%) and water activity (range of 0.73 – 0.6), and
the hardness (6374.55 g – 1668.40 g) of dendeng, which decreased along with the increase
of jicama concentration. Meanwhile, the preference test revealed that the 7.5% jicama
concentration was highly preferred by panelists on the parameters of color (5.55), texture
(5.34), taste (5.35), and ability to be swallowed (5.15).

Keywords: dendeng, beef jerky, jicama, physicochemical, organoleptic

International Conference of Food Safety and Health 2019 (FSAH2019)

November 26-28, 2019 Splendor Hotel Taichung (13F),

Taichung, Taiwan

P65
Methylmercury concentration and exposure assessment among Taiwanese children

and women of child-bearing age in saltwater fish and the processed food
Chia-Hua Chang1, Jiunn-Wang Liao1, 2, Chow-Feng Chiang3, Hsin-Tang Lin1*

1 Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan
2 Graduate Institute of Veterinary Pathobiology, National Chung Hsing University,
Taichung, Taiwan
3. Department of Public Health, China Medical University, Taichung, Taiwan

ABSTRACT
Food safety has become the primary public health issue in Taiwan in recent years. The
heavy metals existed in foods were highly correlated with environmental contamination,
the dietary exposure of methylmercury (MeHg) to salted water fish and related processed
products in children and women of childbearing age has been highly concerned. The food
consumption data of this study was from the Nutrition and Health Survey in Taiwan and
Taiwan Total Diet Study. Saltwater fish, dried fish, canned fish, surimi products, and
processed fish products were selected from the 307 core foods (CF). Survey food in each
CF with a matching rate higher than 60% was selected as the representative food, and then
selected 2-3 samples according to Taiwanese common cooking methods to design a
sampling list. The 40 samples were randomly collected at various sales places in Taichung
city. MeHg concentration analyzed by using LC/ICP-MS with lower limit of quantitation.
Above MeHg concentration data was used to calculate estimated daily intake for 19-49
year-old women of childbearing age and 1-6 year-old children and to further estimate
%TDI.
The average MeHg concentrations in 26 saltwater fish, 4 canned fish, and 2 fish meat
products were 0.095 ppm (ND-0.503 ppm), 0.021 ppm (0.018-0.025 ppm), and 0.267 ppm
(0.208-0.325 ppm), respectively. %TDI assessment results in Tier 2, saltwater fish (10.1
%TDI) for woman of childbearing age, salt water fish (16.96 %TDI), surimi products
(11.40 %TDI) and fish meat products (82.32 %TDI) for children, all above data exceeding
the pre-warning level (>10 %TDI) by following the Codex Committee on Contaminants in
Foods guidelines. Further in Tier 3, using Monte Carlo simulation to estimate the level of
protection (LOPWG), the result showed the LOPWG of two susceptible groups in the CF are
all lower than the basic value (95%).
The risk assessment results of this study showed that MeHg exposure of women of
childbearing age in consumption of saltwater fish, and children who consumed surimi
products and processed fish products were exceeded 10%TDI. The LOPWG results of PDF
in 5 CFs showed that the protection level for children and women of childbearing age is
still insufficient.

Keywords：risk assessment, susceptible groups, methylmercury, saltwater fish, sampling
list, tolerable daily intake, level of protection

THE INTERNATIONAL CONFERENCE OF FOOD SAFETY AND HEALTH 2019