Flash Presentations #VICFD2021- Virtual International Conference on Food Digestion 2021

This Flash Presentation Session was organised by Dr Alice Joubran, Dr Daniela Freitas, Dr Gaetan Drouin, Dr Gulden Goksen, Dr Kata Trifkovic and Dr Talita Comunian , a team of postdocs from the Food Chemistry and Technology Research Department of Teagasc (Ireland) working with Dr Andre Brodkorb and Dr Linda Giblin.

4:40 Introductions and Flash Presentations F1-F5
F1: Kai Wang, University of Manchester, UK - Modified in vitro digestion models for evaluating the allergenic potential of novel foods, including GMOs
F2: Ricardo M. Abreu de Assunção, University of Aveiro, Portugal - One method, multiple applications: the use of the INFOGEST 2.0 static in vitro digestion method under different contexts
F3: Andrea Rivera del Rio, Wageningen University and Research, NL - Gastric acidification and hydrolysis ensures optimal intestinal protein hydrolysis
F4: Aixa Aguilera Garrido University of Granada, Spain - Investigating the role of hyaluronic acid in improving curcumin - bioaccessibility from nanoemulsions
F5: Karina Maria Olbrich dos Santos , Brazilian Agricultural Research Corporation, Brazil -Effects of jabuticaba (Plinia cauliflora) peel on the composition and activity of the gut microbiota in a multi-stage simulator of intestinal digestion

28:44 Flash Presentations F6-F10
F6: Gabriel Lopez, University of Valencia, Spain - Effect of gastric lipase and cholesterol esterase on sterol bioaccessibility in a plant sterol-enriched beverage
F7: Sofia Melchior, University of Udine, Italy -In vitro digestibility of plant proteins under adult and elderly conditions
F8: Gijs Vreeke, Wageningen University, NL - Identification and quantification of the complete peptide composition in protein digests
F9: C.Valeria L. Giosafatto, University of Naples Federico II, Italy - Milk Whey protein edible films containing polyphenols from Pecan Nut Shell as novel active packaging system
F10: Flavia Casciano , University of Bologna,Italy - In vitro intestinal model to study the prebiotic potential of novel food supplements

49:57 Flash Presentations F11-F15
F11: Katharina Pälchen, KU Leuven, Belgium - Moving towards more complex static in vitro digestion conditions to evaluate macronutrient digestion of chickpeas: the difference between simple and simpler
F12: Cathal Dold, Teagasc , Ireland - Processing influences protein digestibility of infant milk formula: a pig study
F13: Simona Vita, University of Bologna, Italy - Protein hydrolysis and amino acid bioaccessibility in a low-sodium Parmigiano Reggiano cheese prototype
F14: Marta Herrera Jimenez, Instituto de la Grasa (CSIC), Spain - Influence of the food matrix on chlorophyll bioaccessibility
F15: Cristina Reche Lendinez, University of the Balearic Islands, Spain - Effects of high-power ultrasound on bioactive compounds release from red pepper during in vitro digestion

1:09:49 Flash Presentations F16-F20
F16: Alvaro Garcia Fuentes, Maastricht University, NL- Oral processing does not affect physical stability of safflower oil emulsion-filled calcium-alginate beads in yogurt and ice cream
F17: Elena Chiarello, University of Bologna, Italy - Glucose and fructose differently affect metabolites diffusion in CACO-2 cells: An -Omic approach
F18: Alicia Bellanco Sevilla, CIAL-CSIC, Spain - Impact of carrageenan-fed microbiome on epithelial permeability
F19: Anais Lavoisier, Université Paris Saclay, INRAE, AgroParisTech France In vitro digestion of oil-in-water emulsions stabilized by β-glucan-rich extracts from Oyster mushrooms (Pleurotus ostreatus)
F20: Marcos Ricardo Infantes Garcia, KU Leuven, Belgium - How are kinetics of in vitro lipid digestion in the gastric and small intestinal compartment influenced by the emulsion interfacial composition? The INFOGEST protocol in action

1:32:43 Flash Presentations F21-F23, F25
F21: Marilisa Alongi, University of Udine, Italy - Lipolysis and curcuminoid bioaccessibility can be tuned by structuring sunflower oil through different oleogelators
F22: Joaquim Calvo Lerma, University of Valencia, Spain - Improved lipid profile and digestibility in fermented chia and sesame seeds
F23: Catherine Okafor, University of Leeds, UK - Production of ready-to-eat porridge with green banana flour: carbohydrate composition, digestibility and morphological structure
F25: Ivana Prodić, University of Belgrade, Serbia - Allergome of oral-gastric in vitro digest of roasted hazelnut shows stronger IgE binding compared to the raw counterpart