A5000872078- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Tea Polyphenols and Effects
- Free Radicals and Antioxidants
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Fermentation and Sensory Analysis
- Antioxidant Activity and Oxidative Stress
- Nutritional Studies and Diet
- Bee Products Chemical Analysis
- Biochemical and biochemical processes
- Sensory Analysis and Statistical Methods
- Diet and metabolism studies
- Parkinson's Disease Mechanisms and Treatments
- Analytical Chemistry and Chromatography
- Horticultural and Viticultural Research
- Pomegranate: compositions and health benefits
- Dysphagia Assessment and Management
- Food Quality and Safety Studies
- Phytochemistry and Biological Activities
- Chemical and Physical Properties in Aqueous Solutions
- Biochemical effects in animals
- Saffron Plant Research Studies
- Nanocomposite Films for Food Packaging
Teagasc - The Irish Agriculture and Food Development Authority
2018-2023
University College Dublin
2018-2021
National and Kapodistrian University of Athens
2021
The University of Texas Health Science Center at San Antonio
2021
Harokopio University of Athens
2021
Aristotle University of Thessaloniki
2021
Columbia University
2021
Greek Association of Alzheimer's Disease and Related Disorders
2021
National Institute on Aging
2021
University of Thessaly
2021
Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US), are attracting considerable interest in the recovery of bioactives. Though, limited work has focused on PEF application as pre-treatment for US assisted to enhance release phenolics from herbs. Hence, present study investigated use an optimized fresh rosemary thyme by-products a subsequent step. Total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity ferric...
Aging is characterized by a functional shift of the immune system toward proinflammatory phenotype. This derangement has been associated with cognitive decline and implicated in pathogenesis dementia. Diet can modulate systemic inflammation; thus, it may be valuable tool to counteract risk for impairment The present study aimed explore associations between inflammatory potential diet, assessed an easily applicable, population-based, biomarker-validated diet index (DII), dementia...
Summary Limited research studies exist that assess the impact of thermosonication (TS) processing on antioxidant compounds in blackberry juice. Different combinations TS parameters (temperature, amplitude power and time) were applied to juice using a pilot‐scale ultrasonic transducer (UIP500hdT). In low‐temperature treatment, was treated at 10°C 50% for 5 min (10‐50‐5) showed best retention ascorbic acid (0.95 mg), total phenolic content (TPC) (459.55 mg GAE), 2, 2‐diphenyl‐1‐picrylhydrazyl...
The impact of dechlorophyllization (n-hexane: water partitioning, activated charcoal bleaching, and ChloroFiltr® decolorization) on major polyphenols two herbal by-products (rosemary thyme) was assessed. aim to produce decolorized extracts for food preservation improve the quantification their main phenolics. Activated bleaching decolorization effectively removed chlorophyll a b, whereas traces were detected after n-hexane: partitioning. Dechlorophyllized thyme prepared using had lowest...
Potato is one of the most important and common tubers for human consumption globally, constituting an excellent source energy nutrients. In modern times, there increasing demand minimally processed, that is, ready-to-cook, potatoes as a result busy lifestyle and/or preference convenience consumers. However, processed are prone to enzymatic browning which main challenge industrial potato processing. The use chemicals such sulfites anti-browning agents being questioned health-safety since they...
This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk combination with freeze‐dried blackberry puree influenced bioaccessibility bioavailability of polyphenols organic acids. Samples were subjected vitro digestion, after which was analysed a Caco‐2 cell model. The addition resulted formation aggregates, partially protected anthocyanins during digestion. Milk may have increased while reducing...
The use of preservatives in food stuffs and beverages is essential order to prevent spoilage due microbial growth or undesirable chemical changes.However, the synthetic additives has been associated with various health problems.Therefore, consumers have turned suspicious obverted towards ingredients from natural sources.This tendency driven industry further search development "natural preservatives", extend shelf life its products maintain their safety.This report focused on current status...
In the present study, blackberry extract was prepared using a previously optimized solid–liquid extraction method in 70% aqueous acetone aimed at recovery of its principal phenolics. Subsequently, 0.5 g freeze-dried subjected to flash chromatography fractionation, which conducted on C18 column binary solvent system water and methanol 10 mL/min. The total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) activities obtained 42 fractions...
This study was undertaken with the aim of establishing a correlation between extraction yield in total flavonoids from red grape pomace and temperature, using 0.5% (w/v) aqueous lactic acid as solvent system. Extraction found to obey second-order kinetics, on such basis, at saturation could be very effectively determined correlated temperature non-linear regression. The results indicated that is highly following quadratic function. extract obtained 40 °C had an optimal predicted flavonoid...
The in vitro antioxidant effects of the most potent antioxidants rosemary, namely carnosol, carnosic acid and rosmarinic (c: ca: ra) were assessed fat-filled milk powders (FFMPs) under accelerated conditions (40 °C relative humidity (RH) 23%) over 90 days. Lipid oxidation was FFMPs by measuring peroxide values (PVs), thiobarbituric reactive substances (TBARS) aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS)....