Anastasia Badeka - Profile on Academia.edu (original) (raw)

Papers by Anastasia Badeka

Journal of Food Engineering, 2008

Investigation of metal can discoloration, lacquer adhesion failure and side seam steel corrosion ... more Investigation of metal can discoloration, lacquer adhesion failure and side seam steel corrosion in tin plated cans containing cooked octopus in brine was evaluated with X-ray microanalysis (energy dispersive X-ray spectroscopy, EDS) and electrochemical impedance spectroscopy (EIS). The effectiveness of EDS to analyze corrosion defects in metal food containers has been proven already in previous studies carried out in our laboratory. Complementary and/or alternative to sophisticated surface analysis methods, which require advanced and expensive instrumentation, simple and inexpensive quality tests based on EIS were also performed and results are discussed. Obvious alterations of the electrochemical properties of corroded and non-corroded samples (internal can walls and side seam) used as working electrodes in a common three-electrode compartment electrochemical cell can be used for rapid and simple evaluation of corrosion defects in tinplated food cans.

Changes in physicochemical and mechanical properties of electron-beam irradiated polypropylene syringes as a function of irradiation dose

Radiation Physics and Chemistry, May 1, 2007

... 1. Introduction. Polymers continue to expand with regard to their potential uses in the medic... more ... 1. Introduction. Polymers continue to expand with regard to their potential uses in the medical industry. Among such polymers, polypropylene (PP) has found many applications because of its superior performance characteristics and relatively low cost (Rolando, 1993). ...

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene

Food additives and contaminants, Dec 1, 2005

The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experim... more The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-packaging films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with packaging films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.

Molecules, Jul 31, 2020

Seventy-eight graviera cheese samples produced in five different regions of Greece were character... more Seventy-eight graviera cheese samples produced in five different regions of Greece were characterized and discriminated according to geographical origin. For the above purpose, pH, titratable acidity (TA), NaCl, proteins, fat on a dry weight basis, ash, fatty acid composition, volatile compounds, and minerals were determined. Both multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) were applied to experimental data to achieve sample geographical discrimination. The results showed that the combination of fatty acid composition plus minerals provided a correct classification rate of 89.7%. The value for the combination of fatty acid compositions plus conventional quality parameters was 94.9% and for the combination of minerals plus conventional quality parameters was 97.4%. When cheeses of the above five geographical origins were combined with previously studied graviera cheeses from six other geographical origins collected during the same seasons in Greece, the respective values for the discrimination of geographical origin of all eleven origins were 89.3% for conventional quality parameters plus minerals; 94.0% for conventional quality parameters plus fatty acids; 94.1% for minerals plus fatty acids; and 95.2% for conventional quality parameters plus minerals plus fatty acids. Such high correct classification rates demonstrate the robustness of the developed statistical model.

Polymer Journal, Mar 1, 2004

The permeation parameters of commercial poly(ethylene terephthalate) (PET) films, PET films coate... more The permeation parameters of commercial poly(ethylene terephthalate) (PET) films, PET films coated with SiO x and SiO x -coated PET films laminated onto low density polyethylene (LDPE) film were determined for methylethylketone (MEK) at 25 C, 35 C and 45 C using the permeation cell/gas chromatography method. Permeation of O 2 and water vapor were also determined to monitor overall changes in the barrier properties of the experimental films. Results showed that the SiO x coating increased the film barrier to MEK by 7-8 times at 25 C. The barrier to oxygen and water vapor increased by 40 and 7-8 times respectively after coating at the same temperature. Increase in temperature by 10 C resulted in a ten fold increase in permeation rate of MEK and a two fold increase in oxygen and water vapor permeation rate. Permeation values showed slight variation indicating the need for further development and standardization of the SiO x web coating process. The web coating speed did not seem to influence the barrier properties of the films. Permeation coefficient, diffusion coefficient, solubility coefficient and activation energy values for permeation were calculated for all samples.

Changes in physicochemical and mechanical properties of γ-irradiated polypropylene syringes as a function of irradiation dose

Radiation Physics and Chemistry, 2006

International Dairy Journal, Jul 1, 2006

Changes in volatile profiles of whole pasteurized milk stored under fluorescent light at 4 1C, pa... more Changes in volatile profiles of whole pasteurized milk stored under fluorescent light at 4 1C, packaged in different containers were monitored for a period of 7 days in a study designed to differentiate between light-induced oxidative and purely autoxidative effects related to packaging material. Changes in volatiles were measured using solid-phase microextraction-gas chromatography/mass spectroscopy, while microbiological and sensory analyses were used to assess milk quality. Two distinct patterns of milk flavour deterioration were observed. In light-exposed samples, a light-induced oxidation mechanism prevailed while in light-protected samples, an autoxidation mechanism was apparent. Under both conditions, the concentration of selected odorous compounds increased with storage time. Microbiological data correlated poorly with both sensory and GC/MS data. Sensory data correlated well with selected volatile compounds pointing to dimethyl disulphide, pentanal, hexanal and heptanal as potential markers of fresh milk quality. Based on sensory analysis, the optimal shelf life of the whole pasteurized milk used in this study was approximately 5 days.

Food Additives & Contaminants: Part A, Jul 8, 2011

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific r... more HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Foods, Dec 20, 2021

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall ... more The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without Bifidobacterium BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with Bifidobacterium BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without Lactobacillus acidophilus LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, αand β-pinene. Respective volatiles in goat milk dessert yogurts with Lactobacillus acidophilus LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).

Foods, Nov 15, 2020

In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cult... more In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile compound data were combined with chemometric methods (Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA)) with the aim not only to differentiate olive oils but also to identify characteristic volatile compounds that would enable differentiation of botanical origin (marker compounds). The application of Stepwise LDA (SLDA) effectively reduced the large number of statistically significant volatile compounds involved in the differentiation process, and thus, led to a set of parameters, the majority of which belong to compounds that are highly dependent on variety. In addition, the use of these marker compounds resulted in an increased correct classification rate (85.6%) using the cross-validation method indicating the validity of the model developed despite the use of a large number of dependent variables (cultivars).

Innovative Food Science and Emerging Technologies, 2010

The present study investigated the effect of active and modified packaging as well as packaging m... more The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N 2 or with an oxygen absorber and stored in the dark at 20 °C for a period of 12 months. "Commercial" control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while "model" control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at -18 °C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51 meq O 2 /kg chocolate fat for commercially packaged samples after 12 months of storage. Respective values for hexanal were 0.53 and 7.56 mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12 months of storage mainly in least protected samples (commercial package). Likewise, after 12 months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p b 0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12 months of storage. In general after 12 months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p b 0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8 months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9 months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11 months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12 months. Industrial relevance: Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods.

Molecules, Jan 26, 2015

Volatile compounds, physicochemical and sensory attributes of four sweet cherry cultivars (Canada... more Volatile compounds, physicochemical and sensory attributes of four sweet cherry cultivars (Canada giant, Ferrovia, Lapins and Skeena) grown in Northern Greece were determined. Eighteen volatile compounds were identified and semi-quantified in cherries using solid phase micro extraction in combination with gas chromatography/mass spectrometry (SPME-GC/MS). Carbonyl compounds were the most abundant in sweet cherry aroma, followed by alcohols, esters and hydrocarbons/terpenes. Cherry cultivars in order of increasing amounts of volatiles were: Lapins < Canada giant < Ferrovia < Skeena. Physicochemical parameters determined included: titratable acidity (TA), pH, total soluble solids (TSS), maturity index (MI) and total phenolic content (TPC). TA ranged between 0.21 and 0.28 g malic acid/100 g fresh weight (FW). The pH ranged between 3.81 and 3.96. TSS ranged between 13.00 and 16.00 °Brix. MI ranged between 51.8 and 75.0. TPC ranged between 95.14 and 170.35 mg gallic acid equivalents (GAE)/100 g FW. Sensory evaluation showed that cherry colour, in order of increasing intensity, was: Canada giant < Ferrovia < Lapins < Skeena. Respective order for cherry firmness was: Canada giant < Lapins ≤ Ferrovia < Skeena and for flavour: Lapins < Canada giant < Skeena ≤ Ferrovia. Correlation of volatiles to physicochemical and sensory attributes showed varying trends.

European Food Research and Technology, Feb 10, 2023

The main objective of the present study was to determine the effect of the distillation technique... more The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii) copper alembic distillation (CAD), and (iii) home distillation (HD) on the aroma profile of the distilled spirit "tsipouro". Volatile compounds were identified and semi-quantified in all above fractions for comparison purposes using Solid Phase Micro-extraction-Gas chromatography/Mass Spectrometry (SPME-GC/MS). Τhe richest (p < 0.05) distillate in volatile compounds was that of the FCD, with a total concentration of 768.38 mg/L followed by the HD (577.79 mg/L) and CAD (315.30 mg/L). The concentrations of the volatiles determined (alcohols, aldehydes, ketones, acetals, esters, organic acids, terpenes, hydrocarbons, and heterocyclic compounds) were found to be similar to those of other Greek and European distilled marc spirits. Ethanol and total volatile compound content were within limits set by Greek and EU legislation. Methanol, a toxic compound of grape marc distillates, was determined only in the entire product of CAD 1st distillation (19.35 mg/L) and the "head + tail" fraction of the CAD 2nd distillation (12.82 mg/L) in amounts well below the EU legal limit of 1000 g/ hL of absolute alcohol. A general reducing trend was noted in most volatile compound concentration proceeding from the 1st to the 2nd CAD distillation refining the flavor of tsipouro.

Molecules, Dec 11, 2021

The present study was carried out to evaluate wheat bread of three different flour compositions p... more The present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 • C for up to 6 days. Microbiological, physicochemical, and sensory analyses were determined as a function of storage time. WCB had lower total viable counts (TVC) (3.81 log cfu/g for CB and 2.78 log cfu/g for WCB on day 2 of storage) and showed delayed mold growth by 1 day (day 4 for CB and day 5 for WCB). WCB also had lower pH (5.91 for CB and 5.71 for WCB on day 0), higher titratable acidity values (TTA) (2.5-5.2 mL NaOH/10 g for CB and 4.5-6.8 mL NaOH/ 10 g for WCB), and higher protein content (PC) (PC 7.68% for CB and 8.88% for WCB). WCB was characterized by a more intense flavor, reduced hardness but similar cohesiveness, springiness, and adhesiveness compared to CB. Based primarily on sensory (appearance/mold formation) data, the shelf life of WCB was 4-5 days compared to 3-4 days for CB stored at 24 ± 1 • C. The proposed use of whey in bread preparation contributes decisively to the environmentally friendly management of whey.

Foods, Sep 26, 2019

A total of 56 sweet cherry samples belonging to four cultivars (Ferrovia, Canada Giant, Lapins, a... more A total of 56 sweet cherry samples belonging to four cultivars (Ferrovia, Canada Giant, Lapins, and Germersdorfer) grown in northern Greece were characterized and differentiated according to botanical origin. For the above purpose, the following parameters were determined: conventional quality parameters (titratable acidity (TA), pH, total soluble solids (TSS), total phenolic content (TPC), mechanical properties and sensory evaluation, sugars by High Performance Liquid Chromatography (HPLC), volatile compounds by GC/MS, and minerals by ICP-OES. Statistical treatment of the data was carried out using Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA). The results showed that the combination of volatile compounds and conventional quality parameters provided a correct classification rate of 84.1%, the combination of minerals and conventional quality parameters 86.4%, and the combination of minerals, conventional quality parameters and sugars provided the highest correct classification rate of 88.6%. When the above four cherry cultivars were combined with previously studied Kordia, Regina, Skeena and Mpakirtzeika cultivars, collected from the same regions during the same seasons, the respective values for the differentiation of all eight cultivars were: 85.5% for the combination of conventional quality parameters, volatiles and minerals; and 91.3% for the combination of conventional quality parameters, volatiles, minerals, and sugars.

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene Part A Chemistry, analysis, control, exposure & risk assessment

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2005

Innovative Food Science and Emerging Technologies, 2009

The present study evaluated the quality of raw unpeeled almonds as a function of irradiation dose... more The present study evaluated the quality of raw unpeeled almonds as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to almonds. Physicochemical (color, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (color, texture, odor, taste) properties of almonds were determined as a function of irradiation dose. Results showed a ten-fold increase in peroxide value (PV) after irradiation at a dose of 7 kGy. A small but statistically significant (p b 0.05) change was observed in hexanal concentration as a result of irradiation. No statistically significant (p N 0.05) changes were recorded in polyunsaturated fatty acids (PUFA) up to a dose of 7 kGy while monounsaturated fatty acids (MUFA) decreased manifested as a respective increase in saturated fatty acids (SFA) up to 3 kGy. Volatile compounds such as aldehydes, ketones and alcohols increased with increasing irradiation dose indicating enhanced lipid oxidation. Color parameter L⁎ decreased (p b 0.05) at doses N 3 kGy while color parameters a⁎ and b⁎ remained unaffected by irradiation. Sensory analysis showed that almonds remained organoleptically acceptable up to a dose of 3 kGy. Industrial Relevance: Irradiation is very efficient in controlling insects and growth of aflatogenic Aspergillus spp. in dry nuts.

Foods

In the present study, the quality characteristics of Feta cheese were investigated as a function ... more In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ri...

European Food Research and Technology

The main objective of the present study was to determine the effect of the distillation technique... more The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii) copper alembic distillation (CAD), and (iii) home distillation (HD) on the aroma profile of the distilled spirit “tsipouro”. Volatile compounds were identified and semi-quantified in all above fractions for comparison purposes using Solid Phase Micro-extraction–Gas chromatography/Mass Spectrometry (SPME–GC/MS). Τhe richest (p < 0.05) distillate in volatile compounds was that of the FCD, with a total concentration of 768.38 mg/L followed by the HD (577.79 mg/L) and CAD (315.30 mg/L). The concentrations of the volatiles determined (alcohols, aldehydes, ketones, acetals, esters, organic acids, terpenes, hydrocarbons, and heterocyclic compounds) were found to be similar to those of other Greek and European distilled marc spirits. Ethanol and total volatile compound content were within limits set by Greek and EU legislation. Methanol, a toxi...

Foods

Journal of Food Engineering, 2008

Changes in physicochemical and mechanical properties of electron-beam irradiated polypropylene syringes as a function of irradiation dose

Radiation Physics and Chemistry, May 1, 2007

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene

Food additives and contaminants, Dec 1, 2005

Molecules, Jul 31, 2020

Polymer Journal, Mar 1, 2004

Changes in physicochemical and mechanical properties of γ-irradiated polypropylene syringes as a function of irradiation dose

Radiation Physics and Chemistry, 2006

International Dairy Journal, Jul 1, 2006

Food Additives & Contaminants: Part A, Jul 8, 2011

Foods, Dec 20, 2021

Foods, Nov 15, 2020

Innovative Food Science and Emerging Technologies, 2010

Molecules, Jan 26, 2015

European Food Research and Technology, Feb 10, 2023

Molecules, Dec 11, 2021

Foods, Sep 26, 2019

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2005

Innovative Food Science and Emerging Technologies, 2009

Foods

European Food Research and Technology

The main objective of the present study was to determine the effect of the distillation technique... more The main objective of the present study was to determine the effect of the distillation technique: (i) fractional column distillation (FCD), (ii) copper alembic distillation (CAD), and (iii) home distillation (HD) on the aroma profile of the distilled spirit “tsipouro”. Volatile compounds were identified and semi-quantified in all above fractions for comparison purposes using Solid Phase Micro-extraction–Gas chromatography/Mass Spectrometry (SPME–GC/MS). Τhe richest (p < 0.05) distillate in volatile compounds was that of the FCD, with a total concentration of 768.38 mg/L followed by the HD (577.79 mg/L) and CAD (315.30 mg/L). The concentrations of the volatiles determined (alcohols, aldehydes, ketones, acetals, esters, organic acids, terpenes, hydrocarbons, and heterocyclic compounds) were found to be similar to those of other Greek and European distilled marc spirits. Ethanol and total volatile compound content were within limits set by Greek and EU legislation. Methanol, a toxi...

Foods