GS food researchers present works at 21st IUFoST World Congress in Singapore

Assoc. Prof. Elizabeth Hashim-Arenas, Ph.D., of the Department of Food Technology – College of Education presented two scientific posters at the 21st International Union of Food Science & Technology (IUFoST) World Congress of Food Science & Technology at the Marina Bay Sands Convention Centre, Singapore, held from October 31 to November 3, 2022.

With the theme Future of Food – Innovation, Sustainability and Health, the congress was attended by about 1500 participants from more than 80-100 IUFoST adhering bodies and supporting countries around the globe.

Arenas showcased her research on the Effects of Steeping Time and Temperature on the Antioxidant Activity and Phenolics of Pili (Canarium ovatum Engl.) Pomace Brew. This was a study conducted with her BS Food Technology thesis advisees namely Ma. Nicole Cybele A. Carvajal, Audrey Mae C. Lorenzo, Ana Mikaela M. Magpantay, Moira Denice B. Mirafuentes, Eunice Joy M. Molaneda, Christianne C. Reyes and Jazlyn Bon O. Yu. Together, the group found out that hot extraction of dried pili pomace resulted in greater quantities of condensed tannins, total phenolics, flavonoids, and anthocyanins compared to cold extraction. In addition, levels of phenolic compounds and antioxidant activity increased with increasing extraction time and temperature.

Meanwhile, her second poster titled “Pili (Canarium ovatum, Engl.) pomace in beef patties: impact on quality and acceptability”, co-authored by Essence Jeanne L. Del Castillo, Kevin Rae R. Ngo and Herlyn A. Villamento, outlined part of the findings obtained from their recently completed DOST-PCHRD funded project. This research work highlighted the potential of pili fruit pomace as a functional ingredient to minimize production costs while enhancing the nutritional and technological qualities of comminuted processed meat products such as burgers. The addition of pili pomace improved the ash, fat, protein, carbohydrates and total dietary fiber contents of beef patty and increased its total phenolic content and antioxidant activity.

Arenas is affiliated with the UST – Research Center of the Natural and Applied Sciences and The Graduate School. She is also an administrative council member of the IUFoST Early Career Scientists (ECS).

Like this article?

Share on Facebook
Share on Twitter