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  1. Book ; Online ; E-Book: Chemometrics and authenticity of foods of plant origin

    Agriopoulou, Sofia / Tarapoulouzi, Maria / Varzakas, Theodoros

    2023  

    Author's details edited by Sofia Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas
    Keywords Food/Analysis ; Food/Composition ; Chemometrics
    Subject code 664.07
    Language English
    Size 1 online resource (362 pages)
    Publisher CRC Press
    Publishing place Boca Raton, Florida ; London ; New York
    Document type Book ; Online ; E-Book
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
    ISBN 1-00-326616-9 ; 1-003-26616-9 ; 1-000-81575-7 ; 1-03-219945-8 ; 978-1-00-326616-7 ; 978-1-003-26616-7 ; 978-1-000-81575-7 ; 978-1-03-219945-0
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  2. Article: Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies

    Agriopoulou, Sofia

    Agronomy. 2021 May 08, v. 11, no. 5

    2021  

    Abstract: 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 ... ...

    Abstract 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.
    Keywords Claviceps purpurea ; agronomy ; barley ; breads ; ergometrine ; ergot ; ergotamine ; food contamination ; fungi ; infant foods ; millets ; monitoring ; mycotoxicosis ; mycotoxins ; pasta ; plant pathogens ; rye ; sweets ; toxicity ; triticale ; weather ; wheat
    Language English
    Dates of publication 2021-0508
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 2607043-1
    ISSN 2073-4395
    ISSN 2073-4395
    DOI 10.3390/agronomy11050931
    Database NAL-Catalogue (AGRICOLA)

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  3. Article ; Online: Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts.

    Tsegay, Zenebe Tadesse / Agriopoulou, Sofia / Chaari, Moufida / Smaoui, Slim / Varzakas, Theodoros

    Marine drugs

    2024  Volume 22, Issue 4

    Abstract: Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologies ... ...

    Abstract Techniques for extracting important bioactive molecules from seafood byproducts, viz., bones, heads, skin, frames, fins, shells, guts, and viscera, are receiving emphasis due to the need for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could enable these improvements. In this review, statistical optimization strategies applied for the extraction process parameters of obtaining bioactive molecules from seafood byproducts are focused upon. The type of experimental designs and techniques applied to criticize and validate the effects of independent variables on the extraction output are addressed. Dominant parameters studied were the enzyme/substrate ratio, pH, time, temperature, and power of extraction instruments. The yield of bioactive compounds, including long-chain polyunsaturated fatty acids, amino acids, peptides, enzymes, gelatine, collagen, chitin, vitamins, polyphenolic constituents, carotenoids, etc., were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favor the production of potential bioactive molecules were also reviewed.
    MeSH term(s) Animals ; Seafood ; Aquatic Organisms ; Humans ; Biological Products/chemistry ; Biological Products/isolation & purification
    Chemical Substances Biological Products
    Language English
    Publishing date 2024-04-18
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2175190-0
    ISSN 1660-3397 ; 1660-3397
    ISSN (online) 1660-3397
    ISSN 1660-3397
    DOI 10.3390/md22040182
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article: Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation.

    Agriopoulou, Sofia / Tarapoulouzi, Maria / Varzakas, Theodoros / Jafari, Seid Mahdi

    Microorganisms

    2023  Volume 11, Issue 12

    Abstract: Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and ... ...

    Abstract Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
    Language English
    Publishing date 2023-11-30
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms11122896
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review.

    Sachadyn-Król, Monika / Agriopoulou, Sofia

    Molecules (Basel, Switzerland)

    2020  Volume 25, Issue 10

    Abstract: 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 ... ...

    Abstract 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 ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.
    MeSH term(s) Ascorbic Acid/metabolism ; Fruit/drug effects ; Fruit/growth & development ; Fruit/metabolism ; Ozone/metabolism ; Ozone/pharmacology ; Plant Development/drug effects ; Plants/drug effects ; Plants/metabolism ; Water/metabolism
    Chemical Substances Water (059QF0KO0R) ; Ozone (66H7ZZK23N) ; Ascorbic Acid (PQ6CK8PD0R)
    Language English
    Publishing date 2020-05-22
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules25102416
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article ; Online: Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage

    Tarapoulouzi, Maria / Mironescu, Monica / Drouza, Chryssoula / Mironescu, Ion Dan / Agriopoulou, Sofia

    Foods. 2023 Jan. 19, v. 12, no. 3

    2023  

    Abstract: 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 ... ...

    Abstract 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 methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.
    Keywords bees ; chemometrics ; evolution ; high pressure treatment ; honey ; quality control ; ultrasonics
    Language English
    Dates of publication 2023-0119
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12030473
    Database NAL-Catalogue (AGRICOLA)

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  7. Article: Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation.

    Akermi, Sarra / Chaari, Moufida / Elhadef, Khaoula / Fourati, Mariam / Chakchouk Mtibaa, Ahlem / Agriopoulou, Sofia / Smaoui, Slim / Mellouli, Lotfi

    Foods (Basel, Switzerland)

    2024  Volume 13, Issue 6

    Abstract: During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial ... ...

    Abstract During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against
    Language English
    Publishing date 2024-03-21
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods13060965
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  8. Article: Aflatoxins Contamination in Feed Commodities: From Occurrence and Toxicity to Recent Advances in Analytical Methods and Detoxification.

    Smaoui, Slim / D'Amore, Teresa / Tarapoulouzi, Maria / Agriopoulou, Sofia / Varzakas, Theodoros

    Microorganisms

    2023  Volume 11, Issue 10

    Abstract: Synthesized by the secondary metabolic pathway ... ...

    Abstract Synthesized by the secondary metabolic pathway in
    Language English
    Publishing date 2023-10-23
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms11102614
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article: Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage.

    Tarapoulouzi, Maria / Mironescu, Monica / Drouza, Chryssoula / Mironescu, Ion Dan / Agriopoulou, Sofia

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 3

    Abstract: 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 ... ...

    Abstract 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 methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.
    Language English
    Publishing date 2023-01-19
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12030473
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  10. Article: Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics.

    Smaoui, Slim / Tarapoulouzi, Maria / Agriopoulou, Sofia / D'Amore, Teresa / Varzakas, Theodoros

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 23

    Abstract: 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 ... ...

    Abstract 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 these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.
    Language English
    Publishing date 2023-11-24
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12234254
    Database MEDical Literature Analysis and Retrieval System OnLINE

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