Maria Papageorgiou - International Hellenic University (original) (raw)

Papers by Maria Papageorgiou

Medical Research Archives

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and ... more Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free versions, and in the single and doble layer variety. Wheat flour was the primary ingredient in both types, while sunflower and olive oil were the most used fats. Lebanese flatbread did not contain any fat. The Spanish market mostly featured one-layer flatbreads, such as tortillas and wraps, whereas pita appeared more frequently in Greece. Many Croatian flatbreads were not fermented. In comparison to gluten-containing flatbreads, the gluten-free version had a larger number of components listed on the labels. Blending flours with starches was the most common recipe. Hydrocolloids, emulsifiers, and fibers were added largely for technical reasons...

Insights into Regional Development, 2022

Food behaviour is governed by different kinds of motivations, some of individual nature and other... more Food behaviour is governed by different kinds of motivations, some of individual nature and others related with the external food environment. This study investigated the eating motivations in sixteen countries with respect to commercial and marketing influences on food choices. The questionnaire survey was developed between September 2017 and June 2018, via online tools, targeting a convenience sample of residents in sixteen countries (Argentina,

Millennium: Journal of International Studies, 2018

RESUMO Introdução: É reconhecido que o caráter e a qualidade do malte são obtidos durante a secag... more RESUMO Introdução: É reconhecido que o caráter e a qualidade do malte são obtidos durante a secagem. Além disso, as mudanças ocorridas durante a secagem afetam a qualidade do esmagamento e do mosto. Objetivos: Até agora, na Grécia, para a produção de malte, são comumente usadas outras variedades de cevada, em vez de nativas. Assim, esta pesquisa tem como objetivo avaliar o efeito da temperatura de estufa na melhoria da capacidade de maltagem para cultivo da cevada grega. Métodos: Os grãos de cevada foram maltados no Food Process Engineering Laboratory-Pilot Plant of ATEITh (Thessaloniki). A cevada maltada foi primeiro seca a 40-45 °C (malte seco) e depois seca em estufa. A secagem da cevada germinada foi realizada a três temperaturas diferentes (80, 90 e 100 °C, por 6h), a fim de produzir três maltes diferentes. A cevada, malte seco e malte foram analisados quanto ao teor de humidade, cinzas, proteína e seus respetivos teores em β-glucana, teor de extrato do malte, cor, densidade e viscosidade específica. Também foram determinados o total de açúcares fermentáveis, bem como o seu perfil. Finalmente, os maltes foram comparados com um malte comercial. Resultados: Fatores como a humidade do malte, o teor de β-glucana, a cor do malte, o extrato de malte e a viscosidade específica foram significativamente afetados pelo processo de secagem em estufa. Pelo contrário, os teores de cinzas e proteínas no malte não foram significativamente afetados. O malte produzido a partir da cultivar de cevada grega mostrou um teor de β-glucana, gravidade específica e valores de viscosidade específicos semelhantes aos da amostra comercial. Conclusões: O presente estudo revelou que a qualidade do malte e do mosto da cultivar de cevada grega (Seirios) pode ser significativamente melhorada pela otimização da temperatura de estufa.

Introduction in wheat and breadmaking

Trends in Wheat and Bread Making

Abstract Cereal grains comprise part of the traditional eating habits of different cultures. Whea... more Abstract Cereal grains comprise part of the traditional eating habits of different cultures. Wheat alone accounts for 20% of the daily protein and the food calories of 4.5 billion people worldwide. Wheat quality, in the wider sense, involves carbohydrate, protein, and micronutrient composition, grain processing, and food safety. Wheat seed components, both those that contribute to the energy required from the human body and those with a positive activity, such as phenolic compounds with antioxidant capacity, have to be considered in an introduction to wheat and breadmaking. This chapter will address the potential for including wheat in the human diet as a means of promoting health. Processing of wheat represents another significant aspect of the food production chain, because of the great variation in the composition of the different anatomic parts of the wheat kernel and their functionality. This chapter provides an introduction to wheat kernel composition, breadmaking steps, and processes. It will also introduce to the reader the content and the aims to be achieved by this book and briefly highlight the topics that are going to be covered.

Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas

Springer eBooks, 2023

Australian Journal of Crop Science, Jul 1, 2011

For successful crop improvement, genetic diversity among crossed varieties is fundamental. Genera... more For successful crop improvement, genetic diversity among crossed varieties is fundamental. Generally, varieties exhibiting great genetic distances are less related to each other and their original genetic materials may not have common pedigree. Genetic distances could be estimated by the use of morphological and agronomic traits or various molecular markers. The purpose of this study was to estimate the genetic distances among 10 durum wheat (Triticum turgidum L.) varieties and see whether they could be utilized as prediction criteria for genetic relationships as they are expressed by their pedigree. Genetic distances were estimated based on data from molecular analyses using RAPD and SSR markers, morphological characteristics according to Community Plant Variety Office (CPVO), and various agronomic and quality characteristics (AQC). Clustering of the varieties was based on genetic distances and pairwise comparisons were made among and within the four methods used (i.e. RAPD, SSR, CPVO, AQC) along with the pedigree data. It was concluded that CPVO and AQC data predicted more effectively the genetic relationship, as it is revealed by the pedigrees, as compared to molecular methods based on RAPD and SSR data. Yet, the molecular markers as well as the data from other methods were unreliable for an accurate prediction of the genetic diversity as it is expressed by pedigrees.

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Journal of Food Biochemistry, Aug 29, 2019

The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a whea... more The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

Journal of Cereal Science, Nov 1, 2014

The effects on dough and bread properties were investigated after replacing 60% of refined wheat ... more The effects on dough and bread properties were investigated after replacing 60% of refined wheat flour with wholegrain rye flour, wholegrain barley flour, and oat flakes meal. Nutritional quality of the composite breads was improved since they are richer in b-glucan, dietary fibers, and total phenolic content than their wheat counterpart. These beneficial components seem to withstand the baking procedure although in the case of dietary fibers, a redistribution between the water soluble and the water insoluble fraction is observed. Incorporation of wholegrain cereals increased farinograph water absorption and dough development time but lowered resistance to extensibility and stretching energy compared to the control. Composite breads showed similar or lighter crust but darker crumb with less small (<4 mm 2) gas cells, and significantly smaller specific loaf volume. Substituted breads, although exhibiting greater rate of moisture loss, had similar or higher moisture content than the control. Incorporation of high amounts of wholegrain cereals in the bread formula increased crumb firmness and degree of amylopectin retrogradation, and produced breads with good overall acceptability score (>5.5), rich in functional components.

Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

Journal of the Science of Food and Agriculture

Sustainability

Edible insects have been suggested as a more sustainable source of protein, but their consumption... more Edible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assessing different dimensions of this field: the KPEI (knowledge and perceptions about EI) scale. The instrument consists of 64 questions distributed by the following dimensions: Culture and Tradition, Gastronomic Innovation and Gourmet Kitchen, Environment and Sustainability, Economic and Social Aspects, Commercialization and Marketing, Nutritional Characteristics, and Health Effects. The data were collected in 13 countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). The validation of the KPEI scale was made through Confirmatory Factor Analysis (CFA) and Structural Equa...

Foods

This Special Issue addresses new scientific insights and technological advances in the area of gl... more This Special Issue addresses new scientific insights and technological advances in the area of gluten-free product development with the aim of controlling gluten intolerance and autoimmune diseases [...]

Sustainability

This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of ... more This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on a questionnaire survey applied through online tools between July and November 2021. For data analysis, techniques such as factor analysis, cluster analysis, and chi-square tests were used, with a significance level of 5%. A total of 27 items were used to measure knowledge on a five-point Likert scale. Applying factor analysis with principal components and Varimax rotation, a solution that explains about 55% of variance was obtained. This accounts for four factors that retained 22 of the 27 initial items: F1 = Sustainability (8 items), F2 = Nutrition (8 items), F3 = Production Factors (2 items), and F4 = Health Concerns (4 items). Internal consistency was evaluated through Cronbach’s alpha. The cluster analysis c...

Slovenian Journal of Public Health, 2020

Introduction The objective was to develop and validate an instrument that measures different dete... more Introduction The objective was to develop and validate an instrument that measures different determinants of people’s food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising. Methods This is a cross-sectional study focusing on food choice determinants. It was carried out in 16 countries in 2017 and 2018. This study included 11,960 volunteer adult participants from different countries. The data was validated using Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). Results Validation using CFA with SEM revealed that multi-factor modelling produced first- and second-order models that could be used to define the EATMOT scale, the first presenting better fitting indices, with the goodness-of-fit and comparative-fit indices very close to 1, as well as root-mean-square-error-of-approximation, root-mean-square-residual and standardised-ro...

World Mycotoxin Journal, 2019

The main objective of this research was to perform an exposure assessment of mycotoxin intake thr... more The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 μg/kg bw/day, followed by Greece with 0.181 μg/kg bw/day and Serbia with 0.262 μg/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON t...

Texture design of ‘free-from’ foods—The case of gluten-free

Modifying Food Texture, 2015

Fundamental understanding of the structure and function of gluten components and/or alternative a... more Fundamental understanding of the structure and function of gluten components and/or alternative additives is crucial to the texture design of gluten-free foods for celiac consumers. Although there has been a growing interest in gluten-free products and a further growth is predicted from market surveys, so far no general consensus on gluten-free labelling and the ‘free-from’ labelling has been achieved. Naturally gluten-free ingredients such as rice, corn and pseudocereals and additives such as gluten-free proteins, hydrocolloids and emulsifiers as well as novel processing methods are presently used to produce a growing number of gluten-free products with texture and taste comparable to conventional products. Using gluten-free bread as an example, this chapter reviews various aspects of a free-from food with a particular focus on the texture design of such products. The latest progress on the use of alternative ingredients and novel processing techniques are also discussed in this chapter.

Foods, Apr 11, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Journal of the Science of Food and Agriculture, 2012

BACKGROUND: Tocotrienols and tocopherols (tocols) are important phytochemical compounds with anti... more BACKGROUND: Tocotrienols and tocopherols (tocols) are important phytochemical compounds with antioxidant activity and potential benefits for human health. Among cereals, barley is a good source of tocols. In the present study the effect of two cultivation methods, organic and conventional, on the tocol content in 12 Greek barley varieties was investigated. A validated reverse phase high-performance liquid chromatography method (RP-HPLC) with fluorescence detection (excitation at 292 nm, emission at 335 nm) was applied along with direct solvent extraction with acetonitrile at a 1 : 30 (w/v) sample/solvent ratio for tocol quantification. RESULTS: The results showed statistically significant differences (P < 0.05) between the two cultivation methods (except for δ-tocopherol) as well as among varieties. In the case of organic cultivation the four homologues of tocotrienol (α-, β + γ-and δ-) increased, by 3.05-37.14% for α-tocotrienol, 15.51-41.09% for (β + γ)-tocotrienol and 30.45-196.61% for δ-tocotrienol, while those of tocopherol (α-and β + γ-but not δ-) decreased, by 5.90-36.34% for α-tocopherol and 2.84-46.49% for (β + γ)-tocopherol. A simple correlation analysis between tocols revealed a good correlation between (β + γ)-tocotrienol and δ-tocotrienol. Although there was a significant decrease in the important α-tocopherol in the varieties studied under organic cultivation, there was an overall increase in tocotrienol content. CONCLUSION: The cultivation method (organic or conventional) had an important effect on tocotrienol and tocopherol concentrations in barley. An overall increase in total tocol content and a clear increment in the tocotrienol/tocopherol ratio were observed.

Foods

Production of gluten-free bread (GFB) with good quality characteristics represents a technologica... more Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pron...

Millenium - Journal of Education, Technologies, and Health, 2018

Introdução: A maltagem era geralmente usada para produzir açúcares a partir do amido e consequent... more Introdução: A maltagem era geralmente usada para produzir açúcares a partir do amido e consequentemente permitir a fermentação alcoólica. A variação na microestrutura e cristalinidade do amido afeta sua solubilização de água e a sua hidrólise pelas enzimas. Objetivos: A microestrutura do amido é explorada para entender e possivelmente modificar o processo de maltagem, se necessário, de uma variedade de cevada grega. Para resolver o problema, foram utilizados uma combinação de métodos de microscopia e de inspeção de difração de raios-X para avaliar a variação da morfologia dos grânulos e o grau de cristalinidade do amido. Métodos: O efeito da maltagem na microestrutura do amido de cevada foi investigado para uma cultivar de cevada grega (Seirios). As sementes de cevada foram fornecidas pelo ELGO-DEMETER, Instituto de Criação de Plantas e Recursos Genéticos (Thessaloniki, Grécia). A maceração foi realizada a 14 ° C (vários círculos de imersão e arejamento) até a cevada atingir o teor de humidade desejado. Então a cevada mergulhada foi deixada a germinar a 15 ° C. A germinação foi interrompida por secagem a 40-45 ° C, durante pelo menos 20 h (malte seco). O malte foi obtido por secagem durante 6 horas a 100 ° C. A cevada, malte seco e malte foram moídos para passar por uma tela de 0,8 mm antes de serem analisados. As fotografias de microscopia confocal com coloração vermelha do Congo foram usadas para identificar a variação na morfologia dos grânulos de amido. Além disso, foi realizada a análise de difração de raios-x da farinha de cevada, malte seco e moagem de malte. Finalmente, a análise dos difractogramas de raios-X foi realizada para calcular a cristalinidade relativa e o tamanho dos cristalitos de amido. Resultados: Os resultados demonstraram variações na morfologia dos grânulos de amido. As fotografias de microscopia confocal revelaram que os grânulos de amido na cevada eram redondos, maiores, lisos e granulares, e que o malte seco e o malte pareciam menores e mais alongados com arranhões na superfície. As fotografias coradas da microscopia confocal mostraram o início dos danos na superfície dos grânulos do amido. Os difractogramas de Raios-X revelaram que a cristalinidade do amido de cevada aumentou durante a produção de malte seco e depois diminuiu durante a secagem, mas permaneceu maior do que o amido de cevada nativa. Conclusões: A maltagem sob as condições especificadas afetou a morfologia dos grânulos de amido da variedade Seirios, bem como a cristalinidade do mesmo, sugerindo a degradação parcial do amido durante o período de maceração e germinação, bem como durante a secagem.

Medical Research Archives

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and ... more Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free versions, and in the single and doble layer variety. Wheat flour was the primary ingredient in both types, while sunflower and olive oil were the most used fats. Lebanese flatbread did not contain any fat. The Spanish market mostly featured one-layer flatbreads, such as tortillas and wraps, whereas pita appeared more frequently in Greece. Many Croatian flatbreads were not fermented. In comparison to gluten-containing flatbreads, the gluten-free version had a larger number of components listed on the labels. Blending flours with starches was the most common recipe. Hydrocolloids, emulsifiers, and fibers were added largely for technical reasons...

Insights into Regional Development, 2022

Food behaviour is governed by different kinds of motivations, some of individual nature and other... more Food behaviour is governed by different kinds of motivations, some of individual nature and others related with the external food environment. This study investigated the eating motivations in sixteen countries with respect to commercial and marketing influences on food choices. The questionnaire survey was developed between September 2017 and June 2018, via online tools, targeting a convenience sample of residents in sixteen countries (Argentina,

Millennium: Journal of International Studies, 2018

RESUMO Introdução: É reconhecido que o caráter e a qualidade do malte são obtidos durante a secag... more RESUMO Introdução: É reconhecido que o caráter e a qualidade do malte são obtidos durante a secagem. Além disso, as mudanças ocorridas durante a secagem afetam a qualidade do esmagamento e do mosto. Objetivos: Até agora, na Grécia, para a produção de malte, são comumente usadas outras variedades de cevada, em vez de nativas. Assim, esta pesquisa tem como objetivo avaliar o efeito da temperatura de estufa na melhoria da capacidade de maltagem para cultivo da cevada grega. Métodos: Os grãos de cevada foram maltados no Food Process Engineering Laboratory-Pilot Plant of ATEITh (Thessaloniki). A cevada maltada foi primeiro seca a 40-45 °C (malte seco) e depois seca em estufa. A secagem da cevada germinada foi realizada a três temperaturas diferentes (80, 90 e 100 °C, por 6h), a fim de produzir três maltes diferentes. A cevada, malte seco e malte foram analisados quanto ao teor de humidade, cinzas, proteína e seus respetivos teores em β-glucana, teor de extrato do malte, cor, densidade e viscosidade específica. Também foram determinados o total de açúcares fermentáveis, bem como o seu perfil. Finalmente, os maltes foram comparados com um malte comercial. Resultados: Fatores como a humidade do malte, o teor de β-glucana, a cor do malte, o extrato de malte e a viscosidade específica foram significativamente afetados pelo processo de secagem em estufa. Pelo contrário, os teores de cinzas e proteínas no malte não foram significativamente afetados. O malte produzido a partir da cultivar de cevada grega mostrou um teor de β-glucana, gravidade específica e valores de viscosidade específicos semelhantes aos da amostra comercial. Conclusões: O presente estudo revelou que a qualidade do malte e do mosto da cultivar de cevada grega (Seirios) pode ser significativamente melhorada pela otimização da temperatura de estufa.

Introduction in wheat and breadmaking

Trends in Wheat and Bread Making

Abstract Cereal grains comprise part of the traditional eating habits of different cultures. Whea... more Abstract Cereal grains comprise part of the traditional eating habits of different cultures. Wheat alone accounts for 20% of the daily protein and the food calories of 4.5 billion people worldwide. Wheat quality, in the wider sense, involves carbohydrate, protein, and micronutrient composition, grain processing, and food safety. Wheat seed components, both those that contribute to the energy required from the human body and those with a positive activity, such as phenolic compounds with antioxidant capacity, have to be considered in an introduction to wheat and breadmaking. This chapter will address the potential for including wheat in the human diet as a means of promoting health. Processing of wheat represents another significant aspect of the food production chain, because of the great variation in the composition of the different anatomic parts of the wheat kernel and their functionality. This chapter provides an introduction to wheat kernel composition, breadmaking steps, and processes. It will also introduce to the reader the content and the aims to be achieved by this book and briefly highlight the topics that are going to be covered.

Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas

Springer eBooks, 2023

Australian Journal of Crop Science, Jul 1, 2011

For successful crop improvement, genetic diversity among crossed varieties is fundamental. Genera... more For successful crop improvement, genetic diversity among crossed varieties is fundamental. Generally, varieties exhibiting great genetic distances are less related to each other and their original genetic materials may not have common pedigree. Genetic distances could be estimated by the use of morphological and agronomic traits or various molecular markers. The purpose of this study was to estimate the genetic distances among 10 durum wheat (Triticum turgidum L.) varieties and see whether they could be utilized as prediction criteria for genetic relationships as they are expressed by their pedigree. Genetic distances were estimated based on data from molecular analyses using RAPD and SSR markers, morphological characteristics according to Community Plant Variety Office (CPVO), and various agronomic and quality characteristics (AQC). Clustering of the varieties was based on genetic distances and pairwise comparisons were made among and within the four methods used (i.e. RAPD, SSR, CPVO, AQC) along with the pedigree data. It was concluded that CPVO and AQC data predicted more effectively the genetic relationship, as it is revealed by the pedigrees, as compared to molecular methods based on RAPD and SSR data. Yet, the molecular markers as well as the data from other methods were unreliable for an accurate prediction of the genetic diversity as it is expressed by pedigrees.

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Journal of Food Biochemistry, Aug 29, 2019

The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a whea... more The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

Journal of Cereal Science, Nov 1, 2014

The effects on dough and bread properties were investigated after replacing 60% of refined wheat ... more The effects on dough and bread properties were investigated after replacing 60% of refined wheat flour with wholegrain rye flour, wholegrain barley flour, and oat flakes meal. Nutritional quality of the composite breads was improved since they are richer in b-glucan, dietary fibers, and total phenolic content than their wheat counterpart. These beneficial components seem to withstand the baking procedure although in the case of dietary fibers, a redistribution between the water soluble and the water insoluble fraction is observed. Incorporation of wholegrain cereals increased farinograph water absorption and dough development time but lowered resistance to extensibility and stretching energy compared to the control. Composite breads showed similar or lighter crust but darker crumb with less small (<4 mm 2) gas cells, and significantly smaller specific loaf volume. Substituted breads, although exhibiting greater rate of moisture loss, had similar or higher moisture content than the control. Incorporation of high amounts of wholegrain cereals in the bread formula increased crumb firmness and degree of amylopectin retrogradation, and produced breads with good overall acceptability score (>5.5), rich in functional components.

Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

Journal of the Science of Food and Agriculture

Sustainability

Edible insects have been suggested as a more sustainable source of protein, but their consumption... more Edible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assessing different dimensions of this field: the KPEI (knowledge and perceptions about EI) scale. The instrument consists of 64 questions distributed by the following dimensions: Culture and Tradition, Gastronomic Innovation and Gourmet Kitchen, Environment and Sustainability, Economic and Social Aspects, Commercialization and Marketing, Nutritional Characteristics, and Health Effects. The data were collected in 13 countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). The validation of the KPEI scale was made through Confirmatory Factor Analysis (CFA) and Structural Equa...

Foods

This Special Issue addresses new scientific insights and technological advances in the area of gl... more This Special Issue addresses new scientific insights and technological advances in the area of gluten-free product development with the aim of controlling gluten intolerance and autoimmune diseases [...]

Sustainability

This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of ... more This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on a questionnaire survey applied through online tools between July and November 2021. For data analysis, techniques such as factor analysis, cluster analysis, and chi-square tests were used, with a significance level of 5%. A total of 27 items were used to measure knowledge on a five-point Likert scale. Applying factor analysis with principal components and Varimax rotation, a solution that explains about 55% of variance was obtained. This accounts for four factors that retained 22 of the 27 initial items: F1 = Sustainability (8 items), F2 = Nutrition (8 items), F3 = Production Factors (2 items), and F4 = Health Concerns (4 items). Internal consistency was evaluated through Cronbach’s alpha. The cluster analysis c...

Slovenian Journal of Public Health, 2020

Introduction The objective was to develop and validate an instrument that measures different dete... more Introduction The objective was to develop and validate an instrument that measures different determinants of people’s food choices and simultaneously accounts for a variety of factors: health, emotions, price and availability, society and culture, environment and politics, and marketing and advertising. Methods This is a cross-sectional study focusing on food choice determinants. It was carried out in 16 countries in 2017 and 2018. This study included 11,960 volunteer adult participants from different countries. The data was validated using Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). Results Validation using CFA with SEM revealed that multi-factor modelling produced first- and second-order models that could be used to define the EATMOT scale, the first presenting better fitting indices, with the goodness-of-fit and comparative-fit indices very close to 1, as well as root-mean-square-error-of-approximation, root-mean-square-residual and standardised-ro...

World Mycotoxin Journal, 2019

The main objective of this research was to perform an exposure assessment of mycotoxin intake thr... more The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 μg/kg bw/day, followed by Greece with 0.181 μg/kg bw/day and Serbia with 0.262 μg/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON t...

Texture design of ‘free-from’ foods—The case of gluten-free

Modifying Food Texture, 2015

Fundamental understanding of the structure and function of gluten components and/or alternative a... more Fundamental understanding of the structure and function of gluten components and/or alternative additives is crucial to the texture design of gluten-free foods for celiac consumers. Although there has been a growing interest in gluten-free products and a further growth is predicted from market surveys, so far no general consensus on gluten-free labelling and the ‘free-from’ labelling has been achieved. Naturally gluten-free ingredients such as rice, corn and pseudocereals and additives such as gluten-free proteins, hydrocolloids and emulsifiers as well as novel processing methods are presently used to produce a growing number of gluten-free products with texture and taste comparable to conventional products. Using gluten-free bread as an example, this chapter reviews various aspects of a free-from food with a particular focus on the texture design of such products. The latest progress on the use of alternative ingredients and novel processing techniques are also discussed in this chapter.

Foods, Apr 11, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Journal of the Science of Food and Agriculture, 2012

BACKGROUND: Tocotrienols and tocopherols (tocols) are important phytochemical compounds with anti... more BACKGROUND: Tocotrienols and tocopherols (tocols) are important phytochemical compounds with antioxidant activity and potential benefits for human health. Among cereals, barley is a good source of tocols. In the present study the effect of two cultivation methods, organic and conventional, on the tocol content in 12 Greek barley varieties was investigated. A validated reverse phase high-performance liquid chromatography method (RP-HPLC) with fluorescence detection (excitation at 292 nm, emission at 335 nm) was applied along with direct solvent extraction with acetonitrile at a 1 : 30 (w/v) sample/solvent ratio for tocol quantification. RESULTS: The results showed statistically significant differences (P < 0.05) between the two cultivation methods (except for δ-tocopherol) as well as among varieties. In the case of organic cultivation the four homologues of tocotrienol (α-, β + γ-and δ-) increased, by 3.05-37.14% for α-tocotrienol, 15.51-41.09% for (β + γ)-tocotrienol and 30.45-196.61% for δ-tocotrienol, while those of tocopherol (α-and β + γ-but not δ-) decreased, by 5.90-36.34% for α-tocopherol and 2.84-46.49% for (β + γ)-tocopherol. A simple correlation analysis between tocols revealed a good correlation between (β + γ)-tocotrienol and δ-tocotrienol. Although there was a significant decrease in the important α-tocopherol in the varieties studied under organic cultivation, there was an overall increase in tocotrienol content. CONCLUSION: The cultivation method (organic or conventional) had an important effect on tocotrienol and tocopherol concentrations in barley. An overall increase in total tocol content and a clear increment in the tocotrienol/tocopherol ratio were observed.

Foods

Production of gluten-free bread (GFB) with good quality characteristics represents a technologica... more Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pron...

Millenium - Journal of Education, Technologies, and Health, 2018

Introdução: A maltagem era geralmente usada para produzir açúcares a partir do amido e consequent... more Introdução: A maltagem era geralmente usada para produzir açúcares a partir do amido e consequentemente permitir a fermentação alcoólica. A variação na microestrutura e cristalinidade do amido afeta sua solubilização de água e a sua hidrólise pelas enzimas. Objetivos: A microestrutura do amido é explorada para entender e possivelmente modificar o processo de maltagem, se necessário, de uma variedade de cevada grega. Para resolver o problema, foram utilizados uma combinação de métodos de microscopia e de inspeção de difração de raios-X para avaliar a variação da morfologia dos grânulos e o grau de cristalinidade do amido. Métodos: O efeito da maltagem na microestrutura do amido de cevada foi investigado para uma cultivar de cevada grega (Seirios). As sementes de cevada foram fornecidas pelo ELGO-DEMETER, Instituto de Criação de Plantas e Recursos Genéticos (Thessaloniki, Grécia). A maceração foi realizada a 14 ° C (vários círculos de imersão e arejamento) até a cevada atingir o teor de humidade desejado. Então a cevada mergulhada foi deixada a germinar a 15 ° C. A germinação foi interrompida por secagem a 40-45 ° C, durante pelo menos 20 h (malte seco). O malte foi obtido por secagem durante 6 horas a 100 ° C. A cevada, malte seco e malte foram moídos para passar por uma tela de 0,8 mm antes de serem analisados. As fotografias de microscopia confocal com coloração vermelha do Congo foram usadas para identificar a variação na morfologia dos grânulos de amido. Além disso, foi realizada a análise de difração de raios-x da farinha de cevada, malte seco e moagem de malte. Finalmente, a análise dos difractogramas de raios-X foi realizada para calcular a cristalinidade relativa e o tamanho dos cristalitos de amido. Resultados: Os resultados demonstraram variações na morfologia dos grânulos de amido. As fotografias de microscopia confocal revelaram que os grânulos de amido na cevada eram redondos, maiores, lisos e granulares, e que o malte seco e o malte pareciam menores e mais alongados com arranhões na superfície. As fotografias coradas da microscopia confocal mostraram o início dos danos na superfície dos grânulos do amido. Os difractogramas de Raios-X revelaram que a cristalinidade do amido de cevada aumentou durante a produção de malte seco e depois diminuiu durante a secagem, mas permaneceu maior do que o amido de cevada nativa. Conclusões: A maltagem sob as condições especificadas afetou a morfologia dos grânulos de amido da variedade Seirios, bem como a cristalinidade do mesmo, sugerindo a degradação parcial do amido durante o período de maceração e germinação, bem como durante a secagem.

1 - Introduction to cereal processing and by-products

Sustainable Recovery and Reutilization of Cereal Processing By-Product, 2018