Elena Bartkiene
About her:
Elena Bartkiene (Doctor of Physical Sciences, Chemistry) professor at Department of Food Safety and Quality and Chief Researcher, as well as Head of Institute of Animal Rearing Technologies in Lithuanian University of Health Sciences (LSMU), author and co-author of more than 70 ISI WOS publications and author of 2 patents registered in European Patent Office. The research areas are basically in Food/Feed (Bio)Technology, Safety and Quality control. She have experience in development of technologies of new prototype of food products for the nutrition of high-risk groups; in evaluation of quality of food raw materials and product using, chemical, physical, sensory, and other quality indicators, also, in development of new applied - computer based methods for the digital analysis of the food choice. She participated and have experience in coordinating and carrying out research projects (leader and/or participant in more than 12 national and international projects). She is scientific expert of the Lithuanian Agency for Science, Innovation and Technology, Chair of the Bachelor and Master Study Programme Committees of the Food Sciences at the LSMU; Member of the LSMU Veterinary Faculty Committee; Member of the LSMU PhD Committee (Agricultural Sciences); Reviewer of the national and international scientific journals.
About her talk:
"Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated with Citrus paradise L. essential oil and xylitol"
As an addition to a normal diet, the use of food enriched with functional compounds has become increasingly popular. Our study intended to combine lacto-fermented lupine protein concentrates, as high-quality protein and isoflavone (genistein) sources, with C. paradise EO and xylitol for gummy candies (GC) preparation. Finally, GC formulated with xylitol, ascorbic acid, grapefruit EO (up to 0.2%) and lupine protein concentrate (up to 13.0%) allowed obtaining products that exhibited a good texture, high overall acceptability and contained desirable functional compounds.