Adamantini Paraskevopoulou

Adamantini Paraskevopoulou
Aristotle University of Thessaloniki | AUTH · Department of Chemistry, Laboratory of Food Chemistry and Technology

BSc in Chemistry; PhD in Food Science

About

77
Publications
26,339
Reads
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2,109
Citations
Citations since 2016
30 Research Items
1387 Citations
2016201720182019202020212022050100150200250
2016201720182019202020212022050100150200250
2016201720182019202020212022050100150200250
2016201720182019202020212022050100150200250
Introduction
RESEARCH INTERESTS Functional properties of biopolymers in food systems (emulsions, foams); Rheological - mechanical properties of simple and mixed gel systems and food products; Determination of the volatile fraction composition of foods; Retention of flavour compounds in food dispersions and model food systems; Microencapsulation of flavour compounds; Exploitation of industrial by products using biotechnological methods for the preparation of novel value-added products and additives
Additional affiliations
April 2016 - present
Aristotle University of Thessaloniki
Position
  • Professor (Associate)
November 2009 - April 2016
Aristotle University of Thessaloniki
Position
  • Professor (Assistant)
February 2003 - November 2009
Aristotle University of Thessaloniki
Position
  • Lecturer
Education
November 1991 - February 1999
Aristotle University of Thessaloniki
Field of study
  • Food Chemistry and Technology
September 1986 - July 1991
Aristotle University of Thessaloniki
Field of study
  • Chemistry

Publications

Publications (77)
Article
The potential of hemp protein isolate-gum Arabic complex (HPI-GA) coacervates to encapsulate Origanum vulgare L. subsp. hirtum essential oil (OEO) was evaluated in comparison to the well-studied whey protein isolate-GA encapsulating system. Different biopolymer (1 or 2% w/w) and OEO (0.5 or 1%) concentrations were tested and the formed OEO microcap...
Article
The physicochemical composition and foaming properties of five commercial beverages used by baristas for the production of cappuccino style beverages were investigated at two temperatures (4 and 65 °C). The samples included were two cow milks, a soy beverage, a coconut/soy beverage, and an oat beverage. In addition, the samples were used for the se...
Article
Full-text available
In the twenty-first century, finding a “greener solution” against synthetic preservatives consists of one of the challenges in food preservation. Oregano essential oil (OEO) has been the focus of numerous researches owing to its valuable properties, i.e., antimicrobial, antioxidant, antiviral, antifungal, and pleasant odor. Nevertheless, OEO suscep...
Article
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This study provides the first assessment of the volatile metabolome map of Tuber Aestivum and Tuber Borchii originating from Greece using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). For the extraction of the volatile fraction, the SPME protocol was optimized after examining the effects o...
Article
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Undoubtedly, all pivotal advances in a great number of scientific fields rely on advances in chemistry. [...]
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Snails although considered a delicacy in several parts of the world, still many people are reluctant in consuming them. Moreover, little is known about their meat protein properties, thus limiting their further exploitation in the food industry. In this work, a land snail meat material with increased protein content was prepared by removing mucus,...
Article
Full-text available
Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face stability and handling issues. Fabrication of OEO-loaded particles, using na...
Article
Background The very recently released EFSA's scientific opinion on the safety of dried (whole or ground) Tenebrio molitor larvae (yellow mealworm) considering their uses in various food products and the following approval by The Standing Committee on Plants, Animals, Food and Feed, brought T. molitor into the spotlight. This is EFSA's first opinion...
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In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew charac...
Article
It is challenging to establish a correlation between the agronomical practices and the volatile profile of high-value agricultural products. In this study, the volatile metabolome of walnut oils from conventional and organic farming type was explored by HS-SPME-GC-MS. The SPME protocol was optimized after evaluating the effects of extraction time,...
Article
In this study, intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA) were investigated to unravel their complexation mechanisms. For this purpose, structural transition as a function of pH (2.0–7.0) and protein to polysaccharide ratio (HPI:GA, R = 0.5:1–13:1 w/w) was evaluated via turbidimetric a...
Article
Lemon juice was mixed with different carrier materials (maltodextrin, gum Arabic, carboxymethylcellulose) and dehydrated by nano spray drying, conventional spray drying and freeze-drying technique. The obtained powders were compared in terms of their morphology, moisture content, density, porosity, flow and reconstitution properties, and water sorp...
Article
Full-text available
Mini-emulsion polymerization was applied for the synthesis of cross-linked polymeric nanoparticles comprised of methyl methacrylate (MMA) and Triethylene Glycol Dimethacrylate (TEGDMA) copolymers, used as matrix-carriers for hosting D-limonene. D-limonene was selected as a model essential oil, well known for its pleasant odor and its enhanced antim...
Article
Τhe chemical composition, aroma profile, particle size distribution, and foaming behaviour at two temperatures (4 and 65 °C) of sesame seed (SSE) aqueous extracts were investigated. SSΕs were previously subjected to either roasting or blanching and the foaming properties of the obtained extracts were compared with those of cow milk and a commercial...
Article
Full-text available
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted c...
Article
Full-text available
Wheat flour was partially replaced with blackcurrant pomace, soluble, and insoluble dietary fibre in dough and bread formulations. The impact of blackcurrant fibre on physical properties of doughs and breads was probed using a set of complementary physicochemical techniques. The effect of fibre on aromatic profile of substituted breads was performe...
Article
The present work is part of an effort for the holistic, environmental-friendly exploitation of maize milling by-product and emphasizes on the utilization of the rich in dietary fibre residue that remains after the aqueous extraction of oil for the preparation of health-promoting food products (e.g. bakery products, breakfast cereals, dairy desserts...
Article
Full-text available
A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the de...
Article
This work aimed to investigate the possible impact of the chemical composition of gum arabic (GA) on the interactions and complexation mechanism with gelatin (G). For this purpose, two gum arabic samples were selected differing in the content of their arabinogalactan protein fraction (AGP), i.e. low (7%, GA7) and high (14%, GA14). The complex coace...
Article
In this work the development of a dressing-type emulsion powder with instant characteristics was attempted. Two dehydration methods (oven-drying and nano spray drying) were evaluated using maltodextrin in admixture with carboxymethyl cellulose or gum Arabic as coating materials. Droplet size distribution of the initial emulsions was first considere...
Article
The effect of the maize germ oil bodies in the form of a highly stable emulsion as a substitute for cow milk fat globules was investigated on the textural, physicochemical and sensory properties of a yoghurt-like product using a commercial yoghurt culture. The natural emulsion gave a satisfactory acidification kinetics pattern and an acid gel with...
Article
Flavour retention in freeze-dried complex coacervates prepared with sodium caseinate and carboxymethylcellulose was followed over storage for 20 days at two relative humidities (0 and 54%) and temperatures (25 and 45 °C). Beta-pinene was used as a model volatile compound. Avrami’s equation mathematical model was equipped to describe the correlation...
Article
Vegetable “milk” obtained by aqueous extraction of oil bodies from maize germ, hazelnut, or sesame seed, followed by concentration of the extracts by ultrafiltration were subjected to thermal treatment to ensure their microbial quality and safety. Thermal treatment did not induce any important variations on the volatile profile of the hazelnut and...
Chapter
The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing te...
Article
Full-text available
A set of seven commercial white wine samples (W1–7) produced from the cultivar Malagousia and obtained directly from the cellar 4 months after winemaking were subjected to accelerated oxidation (55 °C, 11 days). The correlation of browning susceptibility with compositional data, as well as the effect on phenolic content using simple assays, and the...
Chapter
This chapter reviews the traditional Greek product Chios Mastic Gum or Mastiha, primarily known for its distinctive flavor. This is the dried exudate of the shrub-like tree Pistacia lentiscus L. var. chia of the Anacardiaceae family, cultivated exclusively in the south of the Greek island Chios. Emphasis is given on its chemistry and physicochemica...
Article
Background: Sesame seed paste is a highly nutritious food product which tends to exhibit upon long time storage undesirable phenomena of oiling off and particle sedimentation. The ability of rich-in-fibre aqueous extraction powders originating from oleaginous raw materials to enhance the physical stability of sesame paste is investigated. Results...
Article
Sodium caseinate or whey protein isolate-carboxymethylcellulose microcapsules were prepared by the complex coacervation method and loaded with β-pinene as a model volatile compound. The effect of varying the concentration of two food-grade reticulating agents, namely glycerol and tannic acid, on the effectiveness of volatile constituent’s encapsula...
Chapter
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of l...
Article
Consumer demand for natural products and the requirement for eco-friendly processes promote development of innovative processes for flavour synthesis via biotechnology. In this direction, cultivation of selected industrial yeast strain under solid state fermentation of orange peel (OP) was studied. For this purpose, autoclave sterile OP for the eli...
Article
Full-text available
Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through de novo biosynthesis. The latter alternatives...
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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existi...
Article
The influence of egg yolk (EY) or yolk plasma addition on the rheological properties and flavour characteristics of heat-set gels based on whey protein isolate (WPI) was the objective of this study. Large deformation compression tests and small deformation oscillatory measurements have shown that WPI gel structure-strengthening may take place follo...
Article
Beta-pinene containing microcapsules were prepared by complex coacervation of milk proteins, i.e sodium caseinate (CN) and whey protein isolate (WPI), with carboxymethylcellulose (CMC). Milk proteins – CMC interactions were followed by ζ-potential measurements, while the initial emulsions were characterised for droplet size and biopolymer amount pr...
Article
Seven commercial white wine samples of the Malagousia cultivar were investigated for the first time with regard to their phenolic composition and radical scavenging activity. Total phenol content, corrected for ascorbic acid contribution (0-47 mg gallic acid equivalents/L of wine), ranged between 241 and 336 mg gallic acid equivalents/L of wine. On...
Article
The dynamics of orange pulp (OP) as a fermentation feedstock for the production of volatile esters of “fruity” aroma by using a commercial wine yeast strain (Saccharomyces cerevisiae var. cerevisiae) was investigated. To achieve this goal, the kinetic behaviour of yeast (cell growth, substrate assimilation and volatile ester formation) was studied...
Article
The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-ac...
Article
The influence of lupin protein isolate (LPI) on the volatile fraction of wheat flour (WF) bread was investigated. Headspace solid-phase microextraction technique (HS-SPME) coupled to the gas chromatography–mass spectrometry (GC–MS) analysis was applied to characterise volatile compounds of both crust and crumb. In a preliminary sensory experiment,...
Article
Full-text available
Migration of potentially toxic substances from plastic packaging materials is very important in the food industry since it determines the suitability of polymers when used in food packaging. In this work, results are presented on the migration of styrene monomer from plastic packaging based on either rigid or foamed polystyrene. Water, ethanol/wate...
Article
This chapter explores the functional and physicochemical properties of pulse proteins. A common feature of pulses such as dry pea, chickpea, lentil, or the various types of dry bean, is their high protein content. The proteins of pulses are mainly storage proteins belonging to the groups of albumins, globulins, and glutelins, with the salt-soluble...
Article
The effect of commercial tannin extracts, extracted either from grape seeds or grape skins, a natural wine polysaccharide extract, pectin and arabinogalactan on the headspace release of selected aroma compounds from a “model wine” solution was investigated. Changes in the volatility of the aroma compounds were studied using headspace solid-phase mi...
Article
The effect of margarine substitution by extra virgin olive oil on the quality of Madeira cakes was studied. Three cakes containing either extra virgin olive oil or extra virgin olive oil/margarine mixture or margarine were prepared. The use of extra virgin olive oil increased batter density and cake volume while decreased the weight loss (%) during...
Article
An attempt is made in this work to establish a correlation between surface tension and analytical characteristics of still wines, with the aim of predicting mainly their ethanol, protein and tannin concentrations. First, model solutions of ethanol, bovine serum albumin protein (BSA) and tannins were prepared and their surface tension measured. Seco...
Article
The impact of addition of two lupin protein isolates (LPI), enriched either in proteins belonging to globulin (LPI G) or to albumin (LPI A) fraction, on wheat flour dough and bread characteristics was investigated. LPI addition increased the dough development time and stability plus the resistance to deformation and the extensibility of the dough....
Article
Baked cereal products, such as bread, cakes, cookies, crackers, etc., are considered to be a fundamental part of the human diet and are widely consumed all over the world. The organoleptic quality of baked products is of great importance for their acceptance. Their aroma, in particular, is one of the main factors that influence consumers' choice. T...
Article
Full-text available
The purpose of this work was to study the impact of the structure and composition of hydroalcoholic emulsions on the air–liquid partition of aroma compounds of the essential oil of Pistacia lentiscus var. chia, commonly known as mastic gum oil (mainly consists of terpenes). Oil-in-water emulsions (φ = 0.17), containing 15% (v/v) ethanol, stabilized...
Article
The partitioning and release of limonene and trans-2-hexenal from oil-in-water emulsions was evaluated by applying static headspace gas chromatography. Experiments were carried out on gum arabic/xanthan (GA/X) and egg yolk/xanthan (EY/X)-stabilized emulsions. The dispersed phase (φ0 = 0.05 and 0.20) was composed of sunflower oil, while the oil drop...
Article
Full-text available
Lipid oxidation is a major cause of quality deterioration in food emulsions. Polysaccharides used to improve emulsion stability and texture may also affect lipid oxidation. In the present study, the oxidative stability of olive oil–lemon juice salad dressings, stabilized with gum arabic or propylene glycol alginate in admixture with xanthan, was in...
Chapter
A chicken's egg is a multifunctional food material used in the preparation of many foods (salad dressings, meringue, cakes, and so on). Its multifunctional role originates from the mixed nature of both the albumen and the yolk fraction, made up of protein constituents that differ in molecular size and structural flexibility. Egg constituents in foo...
Article
The lipid and cholesterol contents of freeze- and spray-dried egg-yolk were substantially reduced by extraction with 1% polyoxyethylene (20) sorbitan mono-oleate (polysorbate 80) in 10/90, 20/80, 50/50 and 80/20 (v/v) ethanol/water mixtures. the functionally important phospholipid content of the resulting yolk-protein concentrate was only marginall...
Article
Full-text available
The effect of incorporation of emulsified oil with yolk on the strength of gel network systems, produced by heating of egg yolk or egg white dispersions, was investigated. The yolk gels exhibited a decrease in their mechanical strength as a result of oil incorporation. The white-based gels, on the other hand, showed a higher strength, following inc...
Article
Low-fat, low-cholesterol materials were extracted from spray-dried egg yolk using as solvents petroleum ether, petroleum ether/ethanol, ethanol/water, and supercritical CO2. The four extracts and their source (spray-dried yolk) were incorporated into traditional recipes for oil in water salad dressings. The linear viscoelasticity of these systems w...
Article
Lipid oxidation is a major cause of quality deterioration in food emulsions. Polysaccharides used to improve emulsion stability and texture may also affect lipid oxidation. In the present study, the oxidative stability of olive oil–lemon juice salad dressings, stabilized with gum arabic or propylene glycol alginate in admixture with xanthan, was in...
Article
Cholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether-ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether-ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and ma...
Article
Partitioning and release of limonene and trans−2-hexenal from polysaccharide solutions was studied by applying static headspace gas chromatography. Experiments were carried out on xanthan/propylene glycol alginate and xanthan/gum arabic solutions at various concentrations. Changes in the polysaccharide matrix exhibited a considerable effect on the...
Article
An olive oil – lemon juice Greek salad dressing was developed employing xanthan gum as stabilizer and gum arabic or propylene glycol alginate as emulsifier in various combinations. In general, samples containing xanthan gum arabic were more stable against oil droplet coalescence and less stable against creaming. The use of propylene glycol alginate...
Article
The behaviour of hen's egg yolk or its plasma and granules fractions, upon heating at 90°C for 30min in the presence of d,l-dithiothreitol (DTT), N-ethylmaleimide (NEM) or Tween 40, was studied to establish the role of disulfide covalent bonds and hydrophobic interactions between yolk protein constituents in the formation of gel network structure....
Article
The development of a novel whey-based beverage with acceptable organoleptic properties is reported, where various treatments were studied. Kefir yeast immobilized on delignified cellulosic materials (DCM) or gluten pellets proved to accelerate whey fermentation significantly, with the latter support being not so preferable. Kefir granules seemed to...
Article
Single cell protein (SCP) was produced by aerobic fermentation of cheese whey by kefir microorganisms. A feed-batch system was developed on a bioreactor of 4 1. The experiments were conducted under controlled pH (5.5) and temperature (30 °C) conditions. The biomass was analyzed for protein, lipids, carbohydrates and ash and its functional propertie...
Article
A kefir-type drink was prepared by fermentation with kefir granules of cheese whey containing fructose and black raisin extract. Milk (20%) was then added to improve its rheological and sensory properties and in order to prevent casein coagulation and sedimentation in the acid environment of the mixture, a number of polysaccharides were evaluated a...
Article
The influence of corn oil content and the type of emulsifier on the fracture and textural properties and the expressible liquid of gels prepared by heat-treatment of low-fat yolk protein concentrate (YPC) containing emulsified oil has been investigated. Oil incorporation in the form of fine droplets results in a decrease of gel network strength, th...
Article
Cholesterol is a complex organic substance that serves in the body as an important structural and functional component and as a starting material for the synthesis of vitamin D, sex hormones, and bile acids. It is found in high concentrations in the egg, together with other nutrients, because the embryo does not have the ability to synthesize chole...
Article
Full-text available
Isolates of reduced-cholesterol egg yolk were prepared by extracting cholesterol from spray-dried yolk using the following solvents: (1) petroleum ether, (2) petroleum ether/ethanol, (3) ethanol/water and (4) supercritical carbon dioxide. Differential scanning calorimetry demonstrated that the temperature of minimum heat flow of the denatured isola...
Article
A stress-controlled Carri-Med rheometer was used to carry out dynamic oscillatory experiments within the linear viscoelastic region on mayonnaise emulsions prepared with low-in-cholesterol egg yolk protein concentrates. Spray-dried egg yolk as well as yolk protein concentrates prepared by extracting with 20:80 ethanol/water or supercritical carbon...
Article
The interfacial activity of low-cholesterol yolk protein concentrates, prepared by treating spray-dried yolk with various extraction media, was investigated using the Wilhelmy plate method. The rate of interfacial pressure increase and the equilibrium value reached after 4 h of adsorption were influenced by the method of extraction applied, indicat...
Article
A yolk protein concentrate containing ~45 and 75% less total lipids and cholesterol, respectively, than the original yolk was prepared by treating spray-dried yolk with supercritical CO2. The yolk protein concentrate exhibited emulsion-stabilizing ability similar to that of dried yolk. A mayonnaise-like emulsion prepared with the yolk concentrate h...
Article
Gels were formed by heating water dispersions of egg yolk protein concentrates of low cholesterol content, prepared from yolk by applying different lipid extraction methods. Texture profiles, obtained by applying an Instron double compression test, showed that in general, gels exhibited higher hardness and springiness and lower cohesiveness than th...
Article
Dehydrated egg yolk was treated with an ethanol/water mixture containing 1.5% (w/v) Polyoxyethylene (20) sorbitan monooleate (Polysorbate-80) which brought about a marked reduction in its total lipid and cholesterol content. The resulting yolk protein concentrate was used for the preparation of o/w emulsions in order to evaluate its emulsifying pro...