Adamopoulou, E., Leloudi, M. C., Hatzidimitriou, E.
Typicality rating of 10 red wine samples, using a non-structured scale, at left “very bad example”, at right “very good example” of what a panel of wine experts, professionals, initiated assessors and consumers, considered to be a typical Xinomavro Naoussa wine, was combined to physicochemical analysis (color characteristics, phenolic content) and GC analysis of volatile profile. Assessors were able to successfully identify the Xinomavro Naoussa samples and rate them as the most typical. Based on both physicochemical and sensory data, wines were successfully grouped according to composition...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Zachia M., Multescu M., Iorga E.
In this study, we optimized the extraction conditions (solvents, time of extraction, solvent-to- solid ratio, and sample storage) in order to measure the antioxidant capacity of fruits and vegetables extracts by using photochemiluminescence PCL assay. Photochem apparatus (Analytic Jena, Germany) employing the built-in protocols for water-soluble (ACW) and lipid-soluble (ACL) bioactive compounds was used for determination. We performed experiments on kiwi, lemon, lemon peel, and broccoli.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ritzoulis, C., Margelou, I., Rousi, R., Karayannakidis, P., Papageorgiou, M.
This is a discussion on the staged development of an in vitro model as constructed during the course of five years at the Department of Food Technology, ATEI Thessaloniki. In its initial form, a direct probe of the interactions between mucin (the principal gastrointestinal mucus component) and sodium caseinate (a model food protein) studied the pH-dependence of the two components' interactions, which can be key to the protein's digestion and eventually its bioavailability. A further refinement includes linking up in vitro mouth and stomach components, aimed in studying the stability and...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Kyriakoudi A., Tsimidou, M. Z.
The present study aimed at the standardization of sample preparation conditions for the quantitative isolation of crocetin (CRT) from saffron. Response surface methodology (RSM) was employed for the optimization of the first step of the process, i.e. the preparation of a polar saffron extract rich in crocetin sugar esters that represents the most expensive step of the process due to the high price of the starting material.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Sotiroglou, M., Nenadis, N., Xatzidimitriou, E., Blekas, G.
The impact of sulphur dioxide and/or ascorbic acid on the antioxidant activity of resinated wine models containing (+)-catechin and chlorogenic acid was examined using models containing different levels of the above constituents as well as constituents extracted from the Pinus Halepensis resin. The composition was selected in terms of an experimental design approach (Taguchi method). The antioxidant activity of the prepared models was examined employing the Folin-Ciocalteu assay and the scavenging of the DPPH radical. Selected models were stored under accelerated oxidation conditions (11...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Culetu, A., Eglantina Duta, D., Mohan, G., Iorga, E.
The aim of this study was to determine the total polyphenol content and antioxidant capacity of bread prepared with a tea fraction enriched in polyphenols. The best performance regarding bread extraction procedure was achieved with 80% aqueous methanol. The total polyphenol content and DPPH radical scavenging activity in the enriched bread were 4.8 mg GAE/g and 6.7 mg Trolox/g, respectively (results expressed on the sample dry matter basis). During bread shelf-life a reduction in TPC by 5% was obtained, whereas no change was observed in the antioxidant capacity.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Leyva-Jiménez, F. J., Lozano-Sánchez, J., Arráez-Román, D., Segura-Carretero, A.
In this work the effectiveness of spray drying encapsulation as a new strategy to increase bioavailability of bioactive compounds has been evaluated. Thus, an experimental design based on a central composite 2 2 model was carried out to encapsulate different phenolic compounds from vegetable sources. Inlet air temperature and ratio sample/encapsulation agent (inuline) were selected as independent variable. The results pointed out a great yield was obtained under all experimental conditions. Encapsulation efficiency presented variability depending on the chemical group studied.
3rd IMEKOFOODS Conference
· TC23
· 2017
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de la Luz Cádiz-Gurrea, M., Fernández-Arroyo, S., Joven, J., Segura-Carretero, A.
Theobroma cacao is worldwide consumed and common ingredient of many food products. Cocoa, containing high-degree of polymerization proanthocyanidins, is a valuable source of bioactive compounds. Mouse embryonic fibroblast (MEF) cell lines, PON-1 KO and MCP-1 KI, were used as potential oxidant and inflammatory scenarios, respectively. Energy metabolism changes drastically when MEF are incubated with LPS. Cacao has an important effect on PON-1 KO incubated with LPS, leading metabolite values to these found in WT (particularly those related to the glycolysis).
3rd IMEKOFOODS Conference
· TC23
· 2017
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de la Luz Cádiz-Gurrea, M., Fernández-Arroyo, S., Segura-Carretero, A.
Pine bark is used as a dietary supplement and phytochemical remedy for several diseases. A comprehensive characterization of the bioactive compounds using advanced and powerful techniques as HPLC-ESI-QTOF-MS and their antioxidant capacity are crucial in food supplement studies. A total of 37 compounds were identified belonging to various structural classes being the most representative ones flavan-3-ols (oligomeric forms). Moreover, the extract showed antioxidant activity decreasing the generation of ROS and high values were obtained by TPC and flavan-3-ol content assays.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Kissoudi, M., Samanidou, V.
Phycocyanin (C-PC) is the major phycobiliprotein in Spirulina (Arthrospira) platensis (Sp.), which is a cyanobacterium with a massive commercial value representing a nutrient-dense food source. This study describes a simple protocol for purifying C-phycocyanin from Spirulina Sp.. The cell lysis of blue-green algae has been carried out by sonication and repeated cycles of freezing and thawing. Among the various buffers used for phycocyanin yield efficiency, phosphate buffer (pH 7, 0.1 M) was found to be the most suitable for highest yield. The purification process involves a multistep...
3rd IMEKOFOODS Conference
· TC23
· 2017
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