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Dr. Charis Galanakis
Galanakis Laboratories

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0 Antioxidants
0 polyphenols
0 food waste
0 food waste recovery
0 COVID-19 food systems

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Short Biography

Raised by a family of chemists, my interests, education and life’s work span across food and environmental science and technology. Seeking for challenges, I pioneered the field of “Food Waste Recovery” with an ultimate goal to inspire related professionals, trigger industry to innovate and contribute to a more sustainable future. My activities are primarily collaborative. I enjoy doing research, editing and lecturing while I also advise industry and serve as an expert for agencies and organizations.

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Journal article
Published: 16 June 2021 in Foods
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Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

ACS Style

Hojjat Pashazadeh; Oscar Zannou; Mohamed Ghellam; Ilkay Koca; Charis Galanakis; Turki Aldawoud. Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods 2021, 10, 1396 .

AMA Style

Hojjat Pashazadeh, Oscar Zannou, Mohamed Ghellam, Ilkay Koca, Charis Galanakis, Turki Aldawoud. Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin. Foods. 2021; 10 (6):1396.

Chicago/Turabian Style

Hojjat Pashazadeh; Oscar Zannou; Mohamed Ghellam; Ilkay Koca; Charis Galanakis; Turki Aldawoud. 2021. "Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin." Foods 10, no. 6: 1396.

Journal article
Published: 13 May 2021 in Foods
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Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30–70%), temperature (20–70 °C), and fruit-to-syrup ratio (1:10–2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (ρ), water activity (aw), and total color change (ΔE) of fruits after 10 h of OD. Results obtained by employing Box–Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, ρ, aw, and ΔE). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 °C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm3, 0.850, and 3.65 for WL, SG, WR, ρ, aw, and ΔE, respectively.

ACS Style

Mohamed Ghellam; Oscar Zannou; Hojjat Pashazadeh; Charis Galanakis; Turki Aldawoud; Salam Ibrahim; Ilkay Koca. Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology. Foods 2021, 10, 1075 .

AMA Style

Mohamed Ghellam, Oscar Zannou, Hojjat Pashazadeh, Charis Galanakis, Turki Aldawoud, Salam Ibrahim, Ilkay Koca. Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology. Foods. 2021; 10 (5):1075.

Chicago/Turabian Style

Mohamed Ghellam; Oscar Zannou; Hojjat Pashazadeh; Charis Galanakis; Turki Aldawoud; Salam Ibrahim; Ilkay Koca. 2021. "Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology." Foods 10, no. 5: 1075.

Journal article
Published: 09 April 2021 in Foods
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Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorganic hazardous chemicals, especially from wastewater, has gained interest. In addition, agricultural (olive leaf) and food industry (eggshell and eggshell membrane) waste can together be valorized to produce value-added functional products. This study’s objective was to evaluate the eggshell membrane’s loading capacity for bioactive compounds obtained from olive leaf extract (OLE) in order to prepare functional biomaterial. In this study, waste eggshell membranes were used to adsorb the phenolic compounds from olive leaf extract to design functional biomaterials. Using the foam separation method, both separation of the eggshell membrane and adsorption of bioactive compounds to the eggshell membrane were achieved simultaneously. The characterization studies showed that OLE was successfully adsorbed to the eggshell membrane. Cytotoxicity and antimicrobial studies showed that prepared OLE-loaded membranes were functional materials with bioactive properties. In conclusion, ESM was determined as a promising protein in the production of functional antioxidative and antimicrobial food or dietary supplement after the adsorption of bioactive olive leaf polyphenols.

ACS Style

Oguz Bayraktar; Charis Galanakis; Turki Aldawoud; Salam Ibrahim; Merve Köse; Mehmet Uslu. Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials. Foods 2021, 10, 806 .

AMA Style

Oguz Bayraktar, Charis Galanakis, Turki Aldawoud, Salam Ibrahim, Merve Köse, Mehmet Uslu. Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials. Foods. 2021; 10 (4):806.

Chicago/Turabian Style

Oguz Bayraktar; Charis Galanakis; Turki Aldawoud; Salam Ibrahim; Merve Köse; Mehmet Uslu. 2021. "Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials." Foods 10, no. 4: 806.

Review
Published: 25 February 2021 in Foods
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The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient.

ACS Style

Cennet Boyacι-Gündüz; Salam Ibrahim; Ooi Wei; Charis Galanakis. Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic. Foods 2021, 10, 497 .

AMA Style

Cennet Boyacι-Gündüz, Salam Ibrahim, Ooi Wei, Charis Galanakis. Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic. Foods. 2021; 10 (3):497.

Chicago/Turabian Style

Cennet Boyacι-Gündüz; Salam Ibrahim; Ooi Wei; Charis Galanakis. 2021. "Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic." Foods 10, no. 3: 497.

Review article
Published: 10 February 2021 in Trends in Food Science & Technology
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COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery. The current article investigates potential innovations within the era of the COVID-19 crisis after framing them within the four issues of the food sector (food safety, bioactive food compounds, food security, and sustainability) that are directly affected by the pandemic. The prospect of foreseen innovations to disrupt the food sector during lockdown periods and the post-COVID-19 era is also discussed. Internet and Communication Technologies, blockchain in the food supply chain and other Industry 4.0 applications, as well as approaches that redefine the way we consume food (e.g., lab-grown meat, plant-based alternatives of meat, and valorization of a vast range of bioresources), are the innovations with the highest potential in the new era. There is also an equally pressing need to exploit social marketing to understand attitudes, perceptions, and barriers that influence the behavior change of consumers and the agri-food industry. Subsequently, this change will contribute to adapting to new norms forged by the COVID-19 pandemic, where there is a significant gap in knowledge for decision making.

ACS Style

Charis M. Galanakis; Myrto Rizou; Turki M.S. Aldawoud; Ilknur Ucak; Neil J. Rowan. Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends in Food Science & Technology 2021, 110, 193 -200.

AMA Style

Charis M. Galanakis, Myrto Rizou, Turki M.S. Aldawoud, Ilknur Ucak, Neil J. Rowan. Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends in Food Science & Technology. 2021; 110 ():193-200.

Chicago/Turabian Style

Charis M. Galanakis; Myrto Rizou; Turki M.S. Aldawoud; Ilknur Ucak; Neil J. Rowan. 2021. "Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era." Trends in Food Science & Technology 110, no. : 193-200.

Original article
Published: 21 January 2021 in Journal of Food Processing and Preservation
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In this study, the effects of gelatin films enriched with 2% of citrus (orange ([OSE] and lemon [LSE]) seed extracts (CSE) on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage (4 ± 1°C) for 15 days were determined. The results showed that lipid oxidation delayed in OSE and LSE groups compared with control and gelatin‐film (without extract)‐coated groups. According to microbial results, the addition of CSE enhanced the antimicrobial activity of gelatin films and, therefore, delayed the microbial growth. The incorporation of CSE with gelatin films showed a positive effect on the sensorial parameters of fillets. The shelf life of fillets was found as 6 days for the control, 9 days for GF group, and 12 days for both OSE and LSE groups. In conclusion, the supplementation of CSE raised the effectiveness of the gelatin films and can be recommended to maintain the quality of sea bass fillets. Practical applications Seafoods are highly perishable products and maintaining the quality of seafoods is a very important issue. As excessive citrus wastes are produced in the food industry, possible ways of their utilization are need to be searched. Citrus seed extract (CSE) was evaluated as natural antioxidant and antimicrobial agent in prolonging the shelf life of sea bass fillets in this study. The results revealed that CSE contributed to maintain the oxidative, microbiological, and sensory quality of sea bass fillets during storage. Thus, considering the consumers concerns about the synthetic ingredients, CSE can be suggested as a natural antioxidant and antimicrobial source in foods. Additionally, finding of this research could help to evaluate food wastes and the industrial usage of these products as a natural preservative.

ACS Style

Ilknur Ucak; Ahlam K. M. Abuibaid; Turki M. S. Aldawoud; Charis M. Galanakis; Domenico Montesano. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets. Journal of Food Processing and Preservation 2021, 45, e15304 .

AMA Style

Ilknur Ucak, Ahlam K. M. Abuibaid, Turki M. S. Aldawoud, Charis M. Galanakis, Domenico Montesano. Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets. Journal of Food Processing and Preservation. 2021; 45 (4):e15304.

Chicago/Turabian Style

Ilknur Ucak; Ahlam K. M. Abuibaid; Turki M. S. Aldawoud; Charis M. Galanakis; Domenico Montesano. 2021. "Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets." Journal of Food Processing and Preservation 45, no. 4: e15304.

Review
Published: 08 January 2021 in Foods
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This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.

ACS Style

Charis M. Galanakis. Functionality of Food Components and Emerging Technologies. Foods 2021, 10, 128 .

AMA Style

Charis M. Galanakis. Functionality of Food Components and Emerging Technologies. Foods. 2021; 10 (1):128.

Chicago/Turabian Style

Charis M. Galanakis. 2021. "Functionality of Food Components and Emerging Technologies." Foods 10, no. 1: 128.

Preface
Published: 01 January 2021 in Food Losses, Sustainable Postharvest and Food Technologies
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ACS Style

Charis M. Galanakis. Preface. Food Losses, Sustainable Postharvest and Food Technologies 2021, 1 .

AMA Style

Charis M. Galanakis. Preface. Food Losses, Sustainable Postharvest and Food Technologies. 2021; ():1.

Chicago/Turabian Style

Charis M. Galanakis. 2021. "Preface." Food Losses, Sustainable Postharvest and Food Technologies , no. : 1.

Review
Published: 25 December 2020 in Sustainability
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One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.

ACS Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability 2020, 13, 150 .

AMA Style

Anca Farcas, Charis Galanakis, Carmen Socaciu, Oana Pop, Dorin Tibulca, Adriana Paucean, Mirela Jimborean, Melinda Fogarasi, Liana Salanta, Maria Tofana, Sonia Socaci. Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era. Sustainability. 2020; 13 (1):150.

Chicago/Turabian Style

Anca Farcas; Charis Galanakis; Carmen Socaciu; Oana Pop; Dorin Tibulca; Adriana Paucean; Mirela Jimborean; Melinda Fogarasi; Liana Salanta; Maria Tofana; Sonia Socaci. 2020. "Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era." Sustainability 13, no. 1: 150.

Review
Published: 20 November 2020 in Foods
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As media reports have noted, the COVID-19 pandemic has accelerated market mainstreaming of immune-boosting food bioactives, supplements, and nutraceuticals. However, most studies reporting on the potential of bioactives against COVID-19 transmission have been uploaded as preprints with little opportunity to revise content for benefit and impact. The current review discusses current best evidence and information underpinning the role of food ingredients and bioactive compounds in supporting immune functions in humans and animals, specifically in the prevention and treatment of COVID-19 disease. Up to now, some evidence from randomized population and clinical trials has suggested that vitamin D levels may be linked to COVID-19 transmission and severity. Numerous theoretical studies have pointed to polyphenols and particularly flavonoids as potential inhibitors of SARS-CoV-2 infection. There is also inconclusive evidence to support the future use of β-glucan to address COVID-19 due in part to variability in immune response arising from heterogeneity in polysaccharide branch and chain length for different sources and the absence of a standardized extraction method. To confirm the promising outcomes and hypotheses for bioactive compounds, more randomized and controlled clinical studies are needed. The results of such studies would have a profound effect on the prospects of food supplements and nutraceuticals as potential prophylaxis against COVID-19 and serve to help consumers to protect themselves during the post-lockdown recovery era.

ACS Style

Charis M. Galanakis; Turki M.S. Aldawoud; Myrto Rizou; Neil J. Rowan; Salam A. Ibrahim. Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review. Foods 2020, 9, 1701 .

AMA Style

Charis M. Galanakis, Turki M.S. Aldawoud, Myrto Rizou, Neil J. Rowan, Salam A. Ibrahim. Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review. Foods. 2020; 9 (11):1701.

Chicago/Turabian Style

Charis M. Galanakis; Turki M.S. Aldawoud; Myrto Rizou; Neil J. Rowan; Salam A. Ibrahim. 2020. "Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review." Foods 9, no. 11: 1701.

Short communication
Published: 17 October 2020 in Journal of Food Composition and Analysis
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Isoflavones are phytoestrogens with various types of biological activity. Soybean (Glycine max (L.) Merr.) is the most abundant source of isoflavones in human nutrition. The present study aims to classify the different soybean genotypes according to their isoflavone contents. HPLC analysis of isoflavone content in 22 soybean genotypes was performed. The average content of individual isoflavones in the genotypes analyzed ranged from 2.8 μg/g to 1069,9 μg/g while the most abundant component among the 22 genotypes was malonyl-genistin. The majority of isoflavones had a significantly higher concentration (p < 0.05) in the hybrid genotypes compared to parental genotypes implying heterosis. The principal component analysis (PCA) on isoflavone content and composition, including results in 83 genotypes, was conducted. The contents of daidzein and genistein were positively correlated, which could be explained by their biosynthetic pathways. Using the PCA, analyzed genotypes divided into six coherent groups regarding their specific isoflavone content. Malonyl-genistin and malonyl-daidzin were the most abundant components. Moreover, the significance of the cultivation year on the isoflavone content in soybean was pointed out. The overall results suggested the possibility of selection of suitable soybean extracts according to the content of malonyl-genistin.

ACS Style

Vesna Tepavčević; Jelena Cvejić; Mihalj Poša; Artur Bjelica; Jegor Miladinović; Myrto Rizou; Turki M.S. Aldawoud; Charis M. Galanakis. Classification and discrimination of soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content. Journal of Food Composition and Analysis 2020, 95, 103670 .

AMA Style

Vesna Tepavčević, Jelena Cvejić, Mihalj Poša, Artur Bjelica, Jegor Miladinović, Myrto Rizou, Turki M.S. Aldawoud, Charis M. Galanakis. Classification and discrimination of soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content. Journal of Food Composition and Analysis. 2020; 95 ():103670.

Chicago/Turabian Style

Vesna Tepavčević; Jelena Cvejić; Mihalj Poša; Artur Bjelica; Jegor Miladinović; Myrto Rizou; Turki M.S. Aldawoud; Charis M. Galanakis. 2020. "Classification and discrimination of soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content." Journal of Food Composition and Analysis 95, no. : 103670.

Journal article
Published: 14 August 2020 in Molecules
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: Deep eutectic solvents (DESs) have got huge interest as new green and sustainable solvents for the extraction of bioactive compounds from plants in recent decades. In the present study, we aimed to investigate the effectiveness of hydrophilic DES for the extraction of anthocyanin and polyphenol antioxidants from Roselle. A natural hydrophilic DES constituted of sodium acetate (hydrogen bond acceptor) and formic acid (hydrogen bond donor) designed to evaluate the total phenolic compound (TPC), total flavonoid (TFC), total anthocyanin (TACN), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) values of Roselle. Distilled water, 70% ethanol, and 80% methanol used as conventional solvents for comparison. The results indicated that the DES prepared in molarity ratio (SAFAm) was the most efficient. Subsequently, this prominent DES selected for the optimization and the optimum extraction conditions were 1:3.6 molarity ratio, 0% additional water, and 10 mL solvent. TPC, TFC, TACN, FRAP, and DPPH radical scavenging at the optimum point were 233.26 mg GAE/g, 10.14 mg ECE/g, 10.62 mg D3S/g, 493.45 mmol ISE/g, and 343.41 mmol TE/g, respectively. The stability tests showed that anthocyanins were more stable in SAFAm. These findings revealed that SAFAm is an effective green solvent for the extraction of polyphenols from various plants.

ACS Style

Oscar Zannou; Ilkay Koca; Turki M. S. Aldawoud; Charis M. Galanakis. Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents. Molecules 2020, 25, 3715 .

AMA Style

Oscar Zannou, Ilkay Koca, Turki M. S. Aldawoud, Charis M. Galanakis. Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents. Molecules. 2020; 25 (16):3715.

Chicago/Turabian Style

Oscar Zannou; Ilkay Koca; Turki M. S. Aldawoud; Charis M. Galanakis. 2020. "Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents." Molecules 25, no. 16: 3715.

Journal article
Published: 09 July 2020 in Biomolecules
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Agro-industrial waste is a largely untapped natural resource of bioactive compounds including carotenoids and pectin. However, conventional solvent extraction involves the excessive use of organic solvents, costly equipment, and tedious operation. These limitations of conventional extraction methods could be prospectively overcome by the carotenoid–pectin hydrocolloidal complexation. The complexation of lycopene and pectin was efficiently promoted in an aqueous environment, resulting in the colloidal complexes that can be subsequently recovered by sedimentation or centrifugation. In this study, the potential of carotenoid–pectin complexation on tomato pomace containing carotenoids and pectin was evaluated. Tomato pomace is a rich source of lycopene, β-carotene as well as pectin, making it suitable as the raw material for the carotenoid extraction. The extraction of carotenoid and pectin from tomato pomace was optimized using response surface methodology. The maximum recovery was 9.43 mg carotenoid fractions/100 g tomato pomace, while the purity of carotenoid-rich fractions was 92%. The antioxidant capacity of carotenoids extracted from the complexation method was found to be higher than that from the solvent extraction method. Moreover, extraction yield and antioxidant capacity of carotenoid obtained from the carotenoid–pectin complexation were comparable to that from solvent extraction. The carotenoid–pectin complexation is a promising green approach to valorize agro by-products for the extraction of valuable carotenoids.

ACS Style

Jayesree Nagarajan; Hang Pui Kay; Nagendra Prasad Krishnamurthy; Nagasundara Ramanan Ramakrishnan; Turki M. S. Aldawoud; Charis M. Galanakis; Ooi Chien Wei. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules 2020, 10, 1019 .

AMA Style

Jayesree Nagarajan, Hang Pui Kay, Nagendra Prasad Krishnamurthy, Nagasundara Ramanan Ramakrishnan, Turki M. S. Aldawoud, Charis M. Galanakis, Ooi Chien Wei. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules. 2020; 10 (7):1019.

Chicago/Turabian Style

Jayesree Nagarajan; Hang Pui Kay; Nagendra Prasad Krishnamurthy; Nagasundara Ramanan Ramakrishnan; Turki M. S. Aldawoud; Charis M. Galanakis; Ooi Chien Wei. 2020. "Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation." Biomolecules 10, no. 7: 1019.

Discussion
Published: 15 June 2020 in Trends in Food Science & Technology
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The COVID-19 pandemic has generated a new era in the world while we still figure out the consequences in different aspects of our daily life. The food supply chain and the food industry do not comprise an exception. This review summarizes the possible transmission ways of COVID-19 through the foods, food supply chain, surfaces, and environment before exploring the development of corresponding detection tools of SARS-CoV-2. For the time being, the possibility of transmission through the food sector is considered negligible, and tracing of SARS-CoV-2 in working environments is not considered as a priority by public authorities. However, the adverse effects on the environment, food systems, and people along the food supply chain are already evident. As long as we move from farm to fork, more safety measures are needed since more people (and subsequently more potential sources of infection) are involved in the process. The need for developing respective bioanalytical protocols for food and environmental safety applications to adapt in the post-lockdown period is also highlighted.

ACS Style

Myrto Rizou; Ioannis M. Galanakis; Turki M.S. Aldawoud; Charis M. Galanakis. Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology 2020, 102, 293 -299.

AMA Style

Myrto Rizou, Ioannis M. Galanakis, Turki M.S. Aldawoud, Charis M. Galanakis. Safety of foods, food supply chain and environment within the COVID-19 pandemic. Trends in Food Science & Technology. 2020; 102 ():293-299.

Chicago/Turabian Style

Myrto Rizou; Ioannis M. Galanakis; Turki M.S. Aldawoud; Charis M. Galanakis. 2020. "Safety of foods, food supply chain and environment within the COVID-19 pandemic." Trends in Food Science & Technology 102, no. : 293-299.

Perspective
Published: 22 April 2020 in Foods
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The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world’s population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future.

ACS Style

Charis M. Galanakis. The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis. Foods 2020, 9, 523 .

AMA Style

Charis M. Galanakis. The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis. Foods. 2020; 9 (4):523.

Chicago/Turabian Style

Charis M. Galanakis. 2020. "The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis." Foods 9, no. 4: 523.

Journal article
Published: 01 March 2020 in Industrial Crops and Products
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ACS Style

Messiah Sarfarazi; Seid Mahdi Jafari; Ghadir Rajabzadeh; Charis Galanakis. Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.). Industrial Crops and Products 2020, 145, 1 .

AMA Style

Messiah Sarfarazi, Seid Mahdi Jafari, Ghadir Rajabzadeh, Charis Galanakis. Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.). Industrial Crops and Products. 2020; 145 ():1.

Chicago/Turabian Style

Messiah Sarfarazi; Seid Mahdi Jafari; Ghadir Rajabzadeh; Charis Galanakis. 2020. "Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.)." Industrial Crops and Products 145, no. : 1.

Book chapter
Published: 21 February 2020 in The Interaction of Food Industry and Environment
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Barbara Bigliardi; Charis Galanakis. Innovation management and sustainability in the food industry. The Interaction of Food Industry and Environment 2020, 315 -340.

AMA Style

Barbara Bigliardi, Charis Galanakis. Innovation management and sustainability in the food industry. The Interaction of Food Industry and Environment. 2020; ():315-340.

Chicago/Turabian Style

Barbara Bigliardi; Charis Galanakis. 2020. "Innovation management and sustainability in the food industry." The Interaction of Food Industry and Environment , no. : 315-340.

Preface
Published: 22 November 2019 in Glucosinolates: Properties, Recovery, and Applications
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Charis M. Galanakis. Preface. Glucosinolates: Properties, Recovery, and Applications 2019, 1 .

AMA Style

Charis M. Galanakis. Preface. Glucosinolates: Properties, Recovery, and Applications. 2019; ():1.

Chicago/Turabian Style

Charis M. Galanakis. 2019. "Preface." Glucosinolates: Properties, Recovery, and Applications , no. : 1.

Journal article
Published: 21 May 2019 in Food Chemistry
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The redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pectin. In this study, we developed a facile extraction process employing water as the primary extraction medium to isolate the lycopene and pectin from pink guava decanter. When the decanter was suspended in water, the complexation of lycopene and pectin formed the cloudy solution, where the colloidal complexes were recovered through centrifugation. The presence of lycopene and pectin in the complex was confirmed by the spectroscopic, microscopic and chromatographic analyses. The lycopene fractionated from the complexes had a purity level of 99% and was in all-trans configuration. The colloidal complexes yielding the highest concentration of lycopene was obtained at pH 7, 1% (w/v) solid loading and 25 °C. The experimental data of time-course extraction of lycopene-pectin complex were best fitted with two-site kinetic model, hinting the fast- and slow-release phases in the extraction process.

ACS Style

Jayesree Nagarajan; Nagendra Prasad Krishnamurthy; Ramakrishnan Nagasundara Ramanan; Mavinakere Eshwaraiah Raghunandan; Charis Galanakis; Chien Wei Ooi. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food Chemistry 2019, 296, 47 -55.

AMA Style

Jayesree Nagarajan, Nagendra Prasad Krishnamurthy, Ramakrishnan Nagasundara Ramanan, Mavinakere Eshwaraiah Raghunandan, Charis Galanakis, Chien Wei Ooi. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food Chemistry. 2019; 296 ():47-55.

Chicago/Turabian Style

Jayesree Nagarajan; Nagendra Prasad Krishnamurthy; Ramakrishnan Nagasundara Ramanan; Mavinakere Eshwaraiah Raghunandan; Charis Galanakis; Chien Wei Ooi. 2019. "A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies." Food Chemistry 296, no. : 47-55.

Preface
Published: 11 January 2019 in Sustainable Meat Production and Processing
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ACS Style

Charis M. Galanakis. Preface. Sustainable Meat Production and Processing 2019, 1 .

AMA Style

Charis M. Galanakis. Preface. Sustainable Meat Production and Processing. 2019; ():1.

Chicago/Turabian Style

Charis M. Galanakis. 2019. "Preface." Sustainable Meat Production and Processing , no. : 1.