Article
Food Science & Technology
Leyu Wang, Hexin Zhang, Hongjie Lei
Summary: The effects of lactic acid fermentation using three Lactobacillus strains on phenolics profile, antioxidant activity and flavor volatiles in pear juice were evaluated. Results showed that lactic acid fermentation significantly improved the antioxidant activity and flavor volatiles in pear juice.
Article
Chemistry, Multidisciplinary
Kristina Habschied, Jelena Nisevic, Vinko Krstanovic, Ante Loncaric, Kristina Valek Lendic, Kresimir Mastanjevic
Summary: By adding chokeberry juice, a functional beverage with high antioxidant potential and no added sugars was developed, which can be consumed by people of all age groups. Further improvements were made by adding mint essential oil and carbonation. The polyphenol content, antioxidative activity, and nutritional value of the beverage were also analyzed.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Hye-Ji Kang, Min-Jung Ko, Myong-Soo Chung
Summary: This study identified the optimal conditions for extracting anthocyanins from blueberries and chokeberries, showing that temperature, time, and solvent pH significantly impact the solubility and stability of the anthocyanins in subcritical water extraction.
Article
Biochemistry & Molecular Biology
Md Sekendar Ali, Eon-Bee Lee, Seung-Jin Lee, Sam-Pin Lee, Naila Boby, Kyoungho Suk, Biruk Tesfaye Birhanu, Seung-Chun Park
Summary: The fermented Aronia melanocarpa extract (FAME) showed immunomodulatory effects in both RAW 264.7 cells and BALB/c mice, by increasing neutrophil migration, phagocytosis, and cytokine levels while decreasing inflammation markers. This suggests that FAME could be a potential therapeutic agent for inflammatory disorders.
Article
Plant Sciences
Kseniya Bushmeleva, Alexandra Vyshtakalyuk, Dmitriy Terenzhev, Timur Belov, Evgeniy Nikitin, Vladimir Zobov
Summary: The study focused on the extraction and separation of flavonol compounds from Aronia melanocarpa fruits. High-performance liquid chromatography and Darco G-60 filtering were used for extraction and fractionation, followed by quantitative analysis to determine the flavonoid content in each fraction. The study revealed that the flavonol extract of A. melanocarpa has strong antioxidant activity, immunomodulating effects, and cytotoxicity against the lymphoblast cell line RPMI-1788. It also demonstrated the potential to enhance neutrophil activity and cell metabolism in rats exposed to cyclophosphamide, while showing minimal influence on the leukocyte blood profile in animals.
Article
Food Science & Technology
Stavros Kazakos, Ioanna Mantzourani, Stavros Plessas
Summary: Lacticaseibacillus paracasei SP5, isolated from kefir, was evaluated as a starter culture for sourdough bread making. The study found that the strain immobilised on a traditional flour/sour milk food, 'trahanas', showed improved resistance against mould and rope spoilage and had higher concentrations of volatiles, which correlated with better consumer evaluations of flavor. Additionally, the L. paracasei SP5 sourdoughs exhibited higher phytate reduction compared to the control samples, suggesting the potential use of this new strain for producing high-quality sourdough bread.
Article
Biotechnology & Applied Microbiology
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Summary: In this study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain was used to ferment an apple-orange-carrot mixed juice for 1 day. After fermentation, the juice was refrigerated at 4 degrees C and analyzed for microbiological stability, volatile characterization, physicochemical properties, sensorial validation, and viability of the probiotic strain. The stored juice showed no yeast/fungi growth and retained a viability of 8.28 Log CFU/mL of L. paracasei SP5 even after 4 weeks of cold storage. The fermented juice exhibited changes in pH, TTA, organic acids content, residual sugar content, and volatile profile. The sensorial properties of the fermented juice were positively influenced.
FERMENTATION-BASEL
(2023)
Review
Biochemistry & Molecular Biology
Tomislav Jurendic, Mario Scetar
Summary: Studies have found that polyphenolic compounds in chokeberries have various beneficial effects on human health, including antioxidant, anti-inflammatory, hypotensive, antiviral, anticancer, antiplatelet, antidiabetic and antiatherosclerotic activities, demonstrating significant nutritional contribution and physiological effects.
Article
Chemistry, Applied
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Kopsel, Yesim Ozogul, Gulsun Ozyurt, Daniela De Biase, Fatih Ozogul
Summary: Water kefir made with aronia pomace showed less reduction in phenolic, flavonoid and anthocyanin content compared to kefir made with aronia juice during fermentation. It also demonstrated greater antioxidant activity. Sensory evaluation indicated no difference in overall acceptability, taste, aroma/odor, and turbidity before and after fermentation. These findings suggest the potential of aronia pomace in water kefir production.
Article
Food Science & Technology
Youngbin Jang, Eunmi Koh
Summary: During pound cake preparation, the high temperature and alkaline baking soda can turn anthocyanins into a dark purplish color, which is not well accepted by consumers. To improve the red color of anthocyanins in pound cake with aronia powder, lemon juice was added at different concentrations. The addition of lemon juice enhanced both the sensory color perception and overall acceptance of the pound cake, while decreasing its hardness, gumminess, and chewiness. In a model system, the addition of lemon juice caused a bathochromic shift and hyperchromic effect in the UV-Vis absorption spectrum, indicating copigmentation between anthocyanins and copigments.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Plant Sciences
Kseniya Bushmeleva, Alexandra Vyshtakalyuk, Dmitriy Terenzhev, Timur Belov, Evgeny Nikitin, Vladimir Zobov
Summary: Black chokeberry anthocyanins have high antioxidant capacity and can prevent health disorders, while also modulating the immune system.
Article
Food Science & Technology
Elena Daskalova, Slavi Delchev, Lyudmila Vladimirova-Kitova, Iliya Bivolarski, Mina Pencheva, Petko Denev
Summary: The study evaluates the effect of Aronia melanocarpa fruit juice supplementation on age-related coronary arteries remodeled in aged rat hearts. The results indicate the positive effects of AMJ supplementation on the age-dependent remodeling of coronary arteries.
Article
Food Science & Technology
Maria Cinta Roda-Serrat, Behnaz Razi Parjikolaei, Mehrdad Mohammadifakhr, Juncal Martin, Birgir Norddahl, Massimiliano Errico
Summary: This study focused on the extraction and purification of anthocyanins from chokeberry pomace using enzyme-assisted extraction and adsorption-desorption techniques, while stabilizing the extracts through co-pigmentation. The recovery of anthocyanins was high with minimal impact on their concentration and antioxidant activity, showcasing the potential for producing natural food colorants with enhanced properties.
Article
Plant Sciences
Violeta Nour
Summary: This study aimed to develop a new functional food product by adding black chokeberry juice to apple juice, in order to increase the dietary consumption of bioactive compounds. Results showed that the addition of black chokeberry juice enhanced the physicochemical and antioxidant properties of the juice, but also led to higher losses of anthocyanins and polyphenols.
Article
Food Science & Technology
Xiuxiu Sun, Peter A. Follett, Marisa M. Wall, Keegan S. Duff, Xiaohua Wu, Chang Shu, Anne Plotto, Peishih Liang, Dara G. Stockton
Summary: Beverage mixtures based on pineapple and turmeric juice with different concentrations of turmeric were developed. The addition of turmeric resulted in increased physicochemical and nutritional properties, as well as the presence of specific volatile compounds. However, higher concentrations of turmeric negatively affected the overall flavor due to decreased palatability. The pineapple juice fortified with 10% turmeric showed the best overall quality, suggesting the potential for development as a commercial functional beverage.
Article
Food Science & Technology
Maria Daoutidou, Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani
Summary: Herbal and plant extracts showed strong antimicrobial activity against foodborne pathogens, even at low concentrations, and could be used as natural preservatives in meat products.
Article
Chemistry, Multidisciplinary
Georgios Rozos, Ioannis Skoufos, Konstantina Fotou, Athanasios Alexopoulos, Anastasios Tsinas, Eugenia Bezirtzoglou, Athina Tzora, Chrysoula (Chrysa) Voidarou
Summary: This study investigated microbial indicators, somatic cell counts, and antibiotic residues in milk samples of ewes' and goats' unprocessed milk from various farms in Epirus, Greece. The results showed that the type of farming affected the CNS counts and prevalence of residues in the milk, and an inverse correlation between CNS counts and prevalence of antibiotic residues was found.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Ioanna Mantzourani, Maria Daoutidou, Marilena Dasenaki, Anastasios Nikolaou, Athanasios Alexopoulos, Antonia Terpou, Nikolaos Thomaidis, Stavros Plessas
Summary: This study found that aqueous and ethanolic extracts from pomegranate and cranberry plants have promising antimicrobial activity and can be used as natural preservatives in meat products.
Article
Food Science & Technology
Stavros Kazakos, Ioanna Mantzourani, Stavros Plessas
Summary: Lacticaseibacillus paracasei SP5, isolated from kefir, was evaluated as a starter culture for sourdough bread making. The study found that the strain immobilised on a traditional flour/sour milk food, 'trahanas', showed improved resistance against mould and rope spoilage and had higher concentrations of volatiles, which correlated with better consumer evaluations of flavor. Additionally, the L. paracasei SP5 sourdoughs exhibited higher phytate reduction compared to the control samples, suggesting the potential use of this new strain for producing high-quality sourdough bread.
Article
Biochemistry & Molecular Biology
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: This study proposes the use of freeze-dried sourdough adjuncts based on Lactiplantibacillus plantarum for making new types of sourdough breads. Three different adjuncts were used: Lactiplantibacillus plantarum alone, unfermented pomegranate juice, and pomegranate juice fermented by the same strain. The breads made with these adjuncts showed improved physicochemical, microbiological, and nutritional characteristics compared to commercial sourdough bread. The best results were obtained with the fermented pomegranate juice adjunct.
Review
Biochemistry & Molecular Biology
Harris Papapostolou, Vasiliki Kachrimanidou, Maria Alexandri, Stavros Plessas, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: Biotechnologically produced carotenoids play a significant role in scientific research. Efforts are being made to efficiently and sustainably produce carotenoids from renewable sources, as well as develop greener techniques for their extraction and purification. This review focuses on the progress in biotechnological production of carotenoids, methods for their extraction, and their identification and quantification.
Article
Biotechnology & Applied Microbiology
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Summary: In this study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain was used to ferment an apple-orange-carrot mixed juice for 1 day. After fermentation, the juice was refrigerated at 4 degrees C and analyzed for microbiological stability, volatile characterization, physicochemical properties, sensorial validation, and viability of the probiotic strain. The stored juice showed no yeast/fungi growth and retained a viability of 8.28 Log CFU/mL of L. paracasei SP5 even after 4 weeks of cold storage. The fermented juice exhibited changes in pH, TTA, organic acids content, residual sugar content, and volatile profile. The sensorial properties of the fermented juice were positively influenced.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou
Summary: This research proposes a method to produce sweet wine from the by-product of high-quality Corinthian currants, involving complete fermentation and the use of alcohol-tolerant yeast. Sugar extraction from the by-product or the addition of syrup made from the by-product can adjust sweetness, and fermentation can be stopped by adding ethanol at the desired sugar level. The non-fortified wines have better characteristics (mainly in terms of acidity, antioxidant capacity, and phenolic content) than fortified wine, and adjusting sweetness using the by-product is the simplest and least costly method. This method can produce high-quality sweet wines with a characteristic fruity flavor, which can be commercialized as specialty currant beverages or liqueurs.
Article
Chemistry, Multidisciplinary
Chrysoula Pavlatou, Anastasios Nikolaou, Ioanna Prapa, Konstantinos Tegopoulos, Stavros Plesssas, Maria E. Grigoriou, Eugenia Bezirtzoglou, Yiannis Kourkoutas
Summary: A new type of cheese called Katiki Domokou was developed using a novel Pediococcus acidilactici strain isolated from kefir grains, which was immobilized on pistachio nuts to improve the viability of the cells. The addition of the immobilized cells to the cheese resulted in improved microbial composition, increased cell loads, and suppression of spoilage bacteria.
APPLIED SCIENCES-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou, Stavros Plessas
Summary: In this study, an acid tolerant and potentially probiotic L. paracasei SP3 strain was used to ferment pomegranate juice and produce a novel functional beverage. The results showed that the novel strain effectively fermented the juice, increasing lactic acid concentration, reducing sugar and alcohol levels, and improving total phenolic content and antioxidant activity. Additionally, the strain reduced the levels of hydrolysable tannins in the juice, improving the sensory features of the final product.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Stavros Plessas
Summary: Lactic acid fermentation of fresh fruit juices is a cost-effective and sustainable process that aims to preserve and enhance the sensory and nutritional characteristics of the raw materials. Lactiplantibacillus plantarum strains, with their genome plasticity and versatility, play an important role in fruit juice fermentations, producing bioactive compounds and improving flavor.
FERMENTATION-BASEL
(2022)