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- Dr Sofia Agriopoulou works as a Lecturer at the Department of Food Science and Technology, University of the Peloponn... moreDr Sofia Agriopoulou works as a Lecturer at the Department of Food Science and Technology, University of the Peloponnese, Greece. Sofia does research in Food Chemistry, Food Packaging and Phytochemistry.edit
Global food safety and food security are key principles to be followed in the context of the implementation of Food Safety Management Systems (FSMSs) and capacity-building programs. This research article assesses the contemporary... more
Global food safety and food security are key principles to be followed in the context of the implementation of Food Safety Management Systems (FSMSs) and capacity-building programs. This research article assesses the contemporary developments of FSMS standards as capacity-building programs (CBPs) worldwide and identifies the primary constraints and advantages associated with their implementation by small-and mediumsized enterprises (SMEs) and smallholder farmers (SHFs) across different world regions. The lead authors and contributors of a recent research paper on FSMS implementation in SMEs in developing regions 1,2 have collaborated to publish this research article expressly for Food Safety Magazine. They are active and reliable agriculturists; capacity-building program contractors-delegates; academics; and food safety professionals, practitioners, experts, and specialists.
Research Interests: Food Security and Insecurity, Regional and Local Governance, Social Development in developing countries, Process Control, Sustainable Water Resources Management, and 15 moreBest Practices, Agriculture and Food Studies, SMES IN DEVELOPING COUNTRIES, Technology transfer to developing countries, Water Scarcity and Security, Developed Countries, Soil Microbial Health, Postharvest, Capacity Building and Training, Food Safety management System, Smallholder Farmer Development, Global Food System, Current Good Manufacturing Practices, Preharvest Disorders, and Standard Operating Procedures (SOP)
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution... more
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for thes...
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Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of some people to gain more money or their tendency to mislead consumers. Obviously, the industry follows stringent controls and methodologies in... more
Adulteration and fraud are amongst the wrong practices followed nowadays due to the attitude of some people to gain more money or their tendency to mislead consumers. Obviously, the industry follows stringent controls and methodologies in order to protect consumers as well as the origin of the food products, and investment in these technologies is highly critical. In this context, chemometric techniques proved to be very efficient in detecting and even quantifying the number of substances used as adulterants. The extraction of relevant information from different kinds of data is a crucial feature to achieve this aim. However, these techniques are not always used properly. In fact, training is important along with investment in these technologies in order to cope effectively and not only reduce fraud but also advertise the geographical origin of the various food and drink products. The aim of this paper is to present an overview of the different chemometric techniques (from clusterin...
Research Interests: Chemometrics and Foods
As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies,... more
As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.
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Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and health issues and are culpable for serious harmful health and economic matters affecting consumers and global farmers. Consequently, the... more
Synthesized by the secondary metabolic pathway in Aspergilli, aflatoxins (AFs) cause economic and health issues and are culpable for serious harmful health and economic matters affecting consumers and global farmers. Consequently, the detection and quantification of AFs in foods/feeds are paramount from food safety and security angles. Nowadays, incessant attempts to develop sensitive and rapid approaches for AFs identification and quantification have been investigated, worldwide regulations have been established, and the safety of degrading enzymes and reaction products formed in the AF degradation process has been explored. Here, occurrences in feed commodities, innovative methods advanced for AFs detection, regulations, preventive strategies, biological detoxification, removal, and degradation methods were deeply reviewed and presented. This paper showed a state-of-the-art and comprehensive review of the recent progress on AF contamination in feed matrices with the intention of i...
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The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself... more
The co-occurrence of mycotoxigenic fungi and mycotoxins in aquatic food commodities has recently become a source of severe worldwide food insecurity since these toxicants may damage human health. The consumption of aquatic food itself represents a relatively novel and non-negligible source of mycotoxins. Mycotoxins in seafood lead to important human genotoxins, carcinogens, and immunosuppressors. Consequently, it is crucial to quantify and characterize these contaminants in aquatic food products subject to extensive consumption and develop new regulations. The present paper provides an overview of recent advancements in liquid chromatography and mass spectrometry and the coupling of these techniques for identifying and characterizing mycotoxins in various fresh, comestible, and treated marine products. The disposable data display that a multiplicity of fungal species and further mycotoxins have been detected in seafood, comprising aflatoxins, ochratoxins, fumonisins, deoxynivalenol,...
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Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been... more
Αflatoxins are unavoidable contaminants of food and feed, cause significant economic losses and pose a serious health risk to both humans and animals. The behaviour of aflatoxins under the influence of chemical reagents has been extensively studied, due to the possible application of such methods in detoxification of contaminated products. In this thesis, which is part of the research field of physical chemistry and food safety, the use of ozone gas was studied as a mean of reducing or completely eliminating the B1, B2, G1 and G2 of aflatoxins levels in pure substrates and foods. Initially, the behaviour and stability of aflatoxins solutions with different initial concentrations were studied, in triple distilled water. Furthermore, the stability of solutions of aflatoxins in acetonitrile or alkaline buffers with different pH values, was also studied. From the kinetic study of the effect of ozone gas on the aflatoxins’ degradation in neutral, alkaline and acidic solutions the kinetic...
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The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of... more
The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric...
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Research Interests: Chemometrics and Mushroom
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Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. Hollifield, Roger C. Snyder, Timothy P. McNeal, and Thomas Fazio Center for Food Safety and Applied Nutrition, Food and Drug Administration,... more
Page 1. Chapter 11 Recent Advances in Analytical Methods for Determination of Migrants Henry C. Hollifield, Roger C. Snyder, Timothy P. McNeal, and Thomas Fazio Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC 20204 ...
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Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the... more
Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium species, has the ability to infect a variety of foods both in the field and during post-harvest handling and management. NIV is frequently found in cereal and cereal-based goods, and its strong cytotoxicity poses major concerns for both human and animal health. To address these issues, this review briefly overviews the sources, occurrence, chemistry and biosynthesis of NIV. Additionally, a brief overview of several sophisticated detection and management techniques is included, along with the implications of processing and environmental factors on the formation of NIV. This review’s main goal is to offer trustworthy and current information on NIV as a mycotoxin concern in foods, with potential mitigation measures to assure food safety and security.
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The demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new... more
The demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges.
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Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to... more
Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods, chemical residual, inconvenient operation, high cost of equipment, and high energy consumption of some methods. In this regard, the overarching challenges of mycotoxin contamination in food and food crops require the development of biological decontamination strategies. Using certain lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most effective alternatives due to their potential to release antifungal metabolites against various fungal factors species. This review highlights the potential applications of LAB as biodetoxificant agents and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying the function of these secondary metabolites. Moreover, the characterization of LAB metabolites and their impact on the decontamination of the mycotoxin from Fusarium, besides the main mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain lactic acid bacteria (LAB) is worth deeper investigations.
Research Interests: Fungi, Animal Production, Food Quality and Safety, Mycotoxin Analysis, Lactic Acid Bacteria, and 15 moreMycotoxins, Animal Feed, Biocontrol of plant Diseases, Biocontrol, Detoxification, Determining mycotoxins and mycotoxigenic fungi in food and feed, Food Sciences, Mycotoxins Research, Mycotoxins Detoxification Technology, Deoxynivalenol, Mycotoxicology, Decontamination, Fumonisins, Fusarium Spp, and Enniatins
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Research Interests:
Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins... more
Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide. The major classes of mycotoxins that are of the greatest agroeconomic importance are aflatoxins, ochratoxins, fumonisins, trichothecenes, emerging Fusarium mycotoxins, enniatins, ergot alkaloids, Alternaria toxins, and patulin. Thus, in order to mitigate mycotoxin contamination of foods, many control approaches are used. Prevention, detoxification, and decontamination of mycotoxins can contribute in this purpose in the pre-harvest and post-harvest stages. Therefore, the purpose of the review is to elaborate on the recent advances regarding the occurrence of main mycotoxins in many types of important agricultural products, as well as the methods of inactivation and detoxification of foods from mycotoxins in order to reduce or fully eliminate them.
Research Interests: Food Science, Food Safety, Biology, Food Chemistry, Medicine, and 15 moreFood Science and Technology, Mycotoxins, Detoxification, Foods, Aflatoxins, Mycotoxin, Decontamination, Fumonisins, Patulin, Ochratoxins, Alternaria toxins, Inactivation, Enniatins, Emerging Fusarium mycotoxins, and Micotoxicosis
Abstract The degradation of aflatoxins AFB1, AFB2, AFG1 and AFG2 after treatment of their solutions in triple distilled water with ozone was studied and the ability of ozone, even at low concentrations, to degrade aflatoxins was proved.... more
Abstract The degradation of aflatoxins AFB1, AFB2, AFG1 and AFG2 after treatment of their solutions in triple distilled water with ozone was studied and the ability of ozone, even at low concentrations, to degrade aflatoxins was proved. Ozone concentrations of 8.5, 13.5, 20, 25 and 40 ppm were applied at different temperatures on aflatoxin solutions in triple distilled water of 10 ppb and 2 ppb and the complete and rapid elimination of AFB1 and AFG1 was observed while AFB2 and AFG2 remain more or less stable. The kinetic equations for the degradation procedure were calculated by applying ozone on neutral buffer solutions of aflatoxin at 298.15, 308.15, 318.15 and 328.15 K at ozone concentrations of 8.5, 13.5 and 20 ppm and the rate constants, were determined. The degradation of aflatoxins was described by a first order kinetic equation. Finally, the activation energies during degradation of aflatoxins were calculated from the Arrhenius equation.
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Perioperative nurses are involved in the care of surgery patients, in a highly stressful environment with various risks. Unrealistic schedules and long working hours standing, and working shifts, make them more vulnerable to potential... more
Perioperative nurses are involved in the care of surgery patients, in a highly stressful environment with various risks. Unrealistic schedules and long working hours standing, and working shifts, make them more vulnerable to potential risks. Their health is affected by the quality of the work environment. Problems that may arise from the highly stressful work involve chronic stress, burnout, dissatisfaction, obesity and sleeping disorders. Nutritional problems result from the lack of time between shifts for food preparation, the extended time without food or liquid, reduced hydration, the irregular hours and times to eat, the less substantial meals and more caloric snacks. Mediterranean diet is a scientifically proven healthy diet, indicated for fighting obesity, heart disease and cancer. The consumption of fruit, vegetables, grains, nuts, and olive oil in the framework of Mediterranean diet which is rich in beneficial nutrients, could significantly improve perioperative nurses’ qua...
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Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of... more
Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine (Ecrn), ergokryptinine (Ekrn), ergocroninine (Econ), and ergosinine (Esn). Given that many food products are based on cereals (such as bread, pasta, cookies, baby food, and confectionery), the surveillance of these toxic substances is imperative. Although acute mycotoxicosis by EAs is rare, EAs remain a source of concern for human and animal health as food contamination by EAs has recently inc...
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Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to... more
Global crop and food contamination with mycotoxins are one of the primary worldwide concerns,
while there are several restrictions regarding approaching conventional physical and chemical
mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods,
chemical residual, inconvenient operation, high cost of equipment, and high energy consumption
of some methods. In this regard, the overarching challenges of mycotoxin contamination in food
and food crops require the development of biological decontamination strategies. Using certain
lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most
effective alternatives due to their potential to release antifungal metabolites against various fungal
factors species. This review highlights the potential applications of LAB as biodetoxificant agents
and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins
released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical
methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the
biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying
the function of these secondary metabolites. Moreover, the characterization of LAB metabolites
and their impact on the decontamination of the mycotoxin from Fusarium, besides the main
mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of
Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain
lactic acid bacteria (LAB) is worth deeper investigations.
while there are several restrictions regarding approaching conventional physical and chemical
mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods,
chemical residual, inconvenient operation, high cost of equipment, and high energy consumption
of some methods. In this regard, the overarching challenges of mycotoxin contamination in food
and food crops require the development of biological decontamination strategies. Using certain
lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most
effective alternatives due to their potential to release antifungal metabolites against various fungal
factors species. This review highlights the potential applications of LAB as biodetoxificant agents
and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins
released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical
methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the
biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying
the function of these secondary metabolites. Moreover, the characterization of LAB metabolites
and their impact on the decontamination of the mycotoxin from Fusarium, besides the main
mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of
Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain
lactic acid bacteria (LAB) is worth deeper investigations.
Research Interests: Fungi, Food Quality and Safety, Mycotoxin Analysis, Lactic Acid Bacteria, Mycotoxins, and 15 moreAnimal Feed, Biocontrol of plant Diseases, Biocontrol, Detoxification, Determining mycotoxins and mycotoxigenic fungi in food and feed, Mycotoxins Research, Mycotoxins Detoxification Technology, Deoxynivalenol, Mycotoxicology, Decontamination, Zearalenone, Fumonisins, Fusarium Spp, Enniatins, and trichothecenes
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether... more
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside r...
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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most... more
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have...
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Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological... more
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss r...
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Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of... more
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overa...
Research Interests: Authenticity, Medicine, Fraud, Foods, Adulteration, and 15 moreHydrogen isotope, Oxygen Isotope, Carbon Isotope, Misclassification, Chemometric Discrimination, Geographical Origin, Greek olive oils, Koroneiki variety, Lianolia Kerkyras variety, Maurolia variety, cultivar traceability, chemometric model, PDO varieties, PGI varieties, and Monovarietal olive oils
Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their... more
Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many...
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Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false... more
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide v...
Research Interests: Quality Management, Authenticity, Olive Oil, Peloponnese, Greece, and 15 moreGC-MS, Preveza, Applied Sciences, Chemometric Analysis, Fatty Acid Methyl Ester, Protected Designation of Origin(PDO), Sterols, Extra Virgin Olive Oil, Messinia, Peroxide value, Quality parameters, Thesprotia, β-sitosterol, Parga, and Origin Discrimination
ABSTRACT This study describes the identification of cyclic dipeptides known as diketopiperazines in red, white and sparkling wines from Greek market. Diketopiperazines have been isolated from bottled wines after liquid–liquid extraction... more
ABSTRACT This study describes the identification of cyclic dipeptides known as diketopiperazines in red, white and sparkling wines from Greek market. Diketopiperazines have been isolated from bottled wines after liquid–liquid extraction and identified using gas chromatography coupled with mass spectrometry. Cyclo (Leu–Leu), cyclo (Leu–Pro), cyclo (Phe–Pro), cyclo (Leu–Phe), cyclo (Val–Phe) and cyclo (Ala–Phe) were the six diketopiperazines that were identified in bottled wines made from local and international plant varieties. The varieties tested were agiorgitiko, malagouzia, xinomauro, roditis, muscat, athiri, mandilari, vidiano, cabernet sauvignon, syrah and merlot. The cyclo (Leu–Pro) was identified in eighteen bottled wines while the cyclo (Phe–Pro), cyclo (Leu–Phe), cyclo (Leu–Leu), cyclo (Ala–Phe) and cyclo (Val–Phe) were identified in a small number of samples. The analysis of some wine samples showed that the values of cyclo (Leu–Pro) ranged from 0.1 to 1 mg/L. These cyclic dipeptides have biological properties and may contribute to the beneficial health effects of wine.
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In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The... more
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozon...
Research Interests: Organic Chemistry, Quality, Oxidative Stress, Ozonation, Carotenoids, and 15 moreColor, vitamin C, Fruits and vegetables, Raw Material, Phenolics, Molecules, Ozone, Elicitation, Postharvest Technology, Postharvest Fresh Produce, Phytochemicals, Bioactive Compounds, Plant Products, Anthocyanin, and Ozonated Water
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The... more
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozon...
Research Interests: Organic Chemistry, Quality, Oxidative Stress, Ozonation, Carotenoids, and 15 moreColor, vitamin C, Fruits and vegetables, Raw Material, Phenolics, Molecules, Ozone, Elicitation, Postharvest Technology, Postharvest Fresh Produce, Phytochemicals, Bioactive Compounds, Plant Products, Anthocyanin, and Ozonated Water
Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that... more
Mycotoxins are the most widely studied biological toxins, which contaminate foods at very low concentrations. This review describes the emerging extraction techniques and the current and alternatives analytical techniques and methods that have been used to successfully detect and identify important mycotoxins. Some of them have proven to be particularly effective in not only the detection of mycotoxins, but also in detecting mycotoxin-producing fungi. Chromatographic techniques such as high-performance liquid chromatography coupled with various detectors like fluorescence, diode array, UV, liquid chromatography coupled with mass spectrometry, and liquid chromatography-tandem mass spectrometry, have been powerful tools for analyzing and detecting major mycotoxins. Recent progress of the development of rapid immunoaffinity-based detection techniques such as immunoassays and biosensors, as well as emerging technologies like proteomic and genomic methods, molecular techniques, electroni...
Research Interests: Food Science, Food Safety, Food Security and Insecurity, Food and Nutrition, Food Chemistry, and 15 moreFood Science and Technology, Food Analysis, Mycotoxins, Food Quality, Gas Chromatography, Foods, Aflatoxin, Food Industry, High Performance Liquid Chromatography, EXTRACTION, High Pressure Liquid Chromatography, Mycotoxin, Food Contamination, Food control, and Ochratoxin A
Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with... more
Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics.
Research Interests: Food Science, Food Safety, Authenticity, Discrimination, Image Analysis, and 15 moreMediterranean, Food Technology, Identification, Oliver Stone, Classification, Food authenticity, Fraud Detection, Foods, Food adulteration, Adulteration, Chemometric Analysis, Food Fraud, morphological characteristics, Olive fruit, and Geographical Origin
Enniatins (ENs) are mycotoxins that were first isolated from Fusarium oxysporum in 1947 [1]. Although different genera of fungi such as, Fusarium, Verticillium, Alternaria and Halosarpheia produce these secondary metabolites, the main... more
Enniatins (ENs) are mycotoxins that were first isolated from Fusarium oxysporum in 1947 [1]. Although different genera of fungi such as, Fusarium, Verticillium, Alternaria and Halosarpheia produce these secondary metabolites, the main producers for ENs are the strains of Fusarium subglutinans, Fusarium tricinctum and Fusarium proliferatum [2]. They are identified and isolated until now, 29 enniatins. As single compounds have been isolated 18 enniatins and the others as five mixtures of homologs. The enniatins which mostly detected in foods and feed are enniatin A, (ENA), enniatin A1 (ENA1), enniatin B (ENB) and enniatin B1 (ENB1). Figure 1 and Table 1 indicate the chemical structure and the substituents related to the general structure of enniatins. The most well-known biological activities of enniatins are the cytotoxic, antiinsectan, antibiotic and antifungal. For this reason, last decade, more and more researchers continue to work strongly in this area of research against many bi...
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ 13 C, δ 18 O, and δ 2 H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A... more
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ 13 C, δ 18 O, and δ 2 H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019-2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The...
Research Interests: Quality, Authenticity, Fraud, Foods, Adulteration, and 15 moreHydrogen isotope, Oxygen Isotope, Carbon Isotope, Misclassification, Chemometric Discrimination, Geographical Origin, Greek olive oils, Koroneiki variety, Lianolia Kerkyras variety, Maurolia variety, cultivar traceability, chemometric model, PDO varieties, PGI varieties, and Monovarietal olive oils
Wine is a very sensitive and complex combination of chemical components, within the global food and beverage industries. The protection of the integrity of the wine maximizes the contribution of beneficial phytochemical constituents... more
Wine is a very sensitive and complex combination of chemical components, within the global food and beverage industries. The protection of the integrity of the wine maximizes the contribution of beneficial phytochemical constituents present in human nutrition and ensures that the wine is presented to the consumer in a way that the winemaker it has prepared. Εspecially the consumption of red wine has been increased given that numerous studies associate beneficial effect of phenolic antioxidants with heart disease. The wines are usually aged for an extended period for the maturation of flavors after alcoholic fermentation. If ideal conditions are present during aging, such as temperature, humidity, and light, the wines undergo significant modifications so that their organoleptic characteristics are improved. Moreover, oxidative phenomena and reactions may occur rapidly in any wine, in some packages, and particularly white wine are typically more prone to oxidation than red ones. Stora...
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological... more
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of βglucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.
Research Interests:
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their... more
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve rea...
Research Interests:
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their... more
The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve rea...
Research Interests:
Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with... more
Table olives, the number one consumed fermented food in Europe, are widely consumed as
they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word.
In the present study, the image analysis of stones of six main Greek protected designation of origin
(PDO) table olive varieties was performed for the control of their authentication and discrimination,
with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis,
cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least
square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six
Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to
be an efficient tool to authentify table olive varieties from their morphological characteristics.
they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word.
In the present study, the image analysis of stones of six main Greek protected designation of origin
(PDO) table olive varieties was performed for the control of their authentication and discrimination,
with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis,
cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least
square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six
Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to
be an efficient tool to authentify table olive varieties from their morphological characteristics.
Research Interests: Food Science, Food Safety, Quality, Discrimination, Image Analysis, and 15 moreMediterranean, Food Technology, Identification, Oliver Stone, Classification, Food authenticity, Fraud Detection, Food adulteration, Food Analysis & Quality Control, Chemometric Analysis, Table olives, Food Fraud, morphological characteristics, Olive fruit, and Geographical Origin
Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of... more
Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine (Ecrn), ergokryptinine (Ekrn), ergocroninine (Econ), and ergosinine (Esn). Given that many food products are based on cereals (such as bread, pasta, cookies, baby food, and confectionery), the surveillance of these toxic substances is imperative. Although acute mycotoxicosis by EAs is rare, EAs remain a source of concern for human and animal health as food contamination by EAs has recently increased. Environmental conditions, such as low temperatures and humid weather before and during flowering, influence contamination agricultural products by EAs, contributing to the appearance of outbreak after the consumption of contaminated products. The present work aims to present the recent advances in the occurrence of EAs in some food products with emphasis mainly on grains and grain-based products, as well as their toxicity and control strategies.
Research Interests: Food Safety, Quality, Biological Control, Post Harvest Technology, Toxicity, and 15 moreBread, Mycotoxins, Characteristics, Ergot Alkaloids, Cereals, Claviceps purpurea, Mycotoxicosis, Plant Pathogen, Pasta, Health Impacts, Decontamination, Control Strategies, Baby Foods, Cereal-based product, and Ergotism
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ 13 C, δ 18 O, and δ 2 H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A... more
Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ 13 C, δ 18 O, and δ 2 H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019-2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overall correct classification of the model was 91%. The predictability based on the externally validated method of discrimination was good (Q 2 (cum) = 0.681) and illustrated that δ 18 O and δ 2 H were the most important isotope markers for the discrimination of olive oil samples. The authenticity of olive oil based on the examined olive varieties can be determined using this technique.
Research Interests: Quality, Authenticity, Fraud, Adulteration, Hydrogen isotope, and 15 moreOxygen Isotope, Carbon Isotope, Misclassification, Chemometric Discrimination, Stable Isotope Ratio Analysis, Geographical Origin, Greek olive oils, Koroneiki variety, Lianolia Kerkyras variety, Maurolia variety, cultivar traceability, chemometric model, PDO varieties, PGI varieties, and Monovarietal olive oils
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers' protection, prevention of unfair competition, and disruption of the national economy by a false... more
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers' protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall "intrinsic characteristic" of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.