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Dr. Konstantinos Papoutsis
UCD School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland

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0 Antioxidants
0 Food Science
0 Plant Physiology
0 Postharvest Physiology
0 fruit quality

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Review article
Published: 28 March 2021 in Trends in Food Science & Technology
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Carrot is one of the most important horticultural crops, with an annual worldwide production exceeding 40 million tonnes. Carrots are sold either fresh intact or fresh-cut as minimally processed vegetables (MPV). In the postharvest supply chain, physiological disorders, fungal decay, and their combinations reduce the quality of fresh intact and MPV carrots. MPV carrots are more susceptible to quality changes than fresh intact carrots due to a higher loss of protective epidermis, greater number of wounded cells, and increased respiration rates. The current review summarizes different environmentally and human-friendly treatments applied in the postharvest supply chain to minimize the adverse effects of handling and storage on physiological disorders and fungal decay. Bitterness, white blush, and browning are the most critical physiological disorders of fresh and MPV carrots. Bitterness can be prevented by storing carrots in well-ventilated rooms without ethylene-producing fruit and vegetables, while white blush and browning can be controlled by the application of heat treatment, ultraviolet (UV)-irradiation, hydrogen sulfide (H2S), and edible films. Sclerotinia sclerotiorum, Botrytis cinerea, Alternaria radicina, and Berkeleyomyces spp. (formerly Thielaviopsis spp.) are important fungi causing carrot postharvest losses and waste. Fungal decay of carrots can be controlled by selecting healthy carrots and applying natural compounds, ozone (O3), heat treatment, UV-irradiation, inorganic salt, and/or biocontrol agents, and their combinations. However, a successful combination of different sustainable treatment methods requires treatment compatibility, and -omics techniques may reveal the best combinations of sustainable treatment methods.

ACS Style

Konstantinos Papoutsis; Merete Edelenbos. Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi. Trends in Food Science & Technology 2021, 112, 88 -98.

AMA Style

Konstantinos Papoutsis, Merete Edelenbos. Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi. Trends in Food Science & Technology. 2021; 112 ():88-98.

Chicago/Turabian Style

Konstantinos Papoutsis; Merete Edelenbos. 2021. "Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi." Trends in Food Science & Technology 112, no. : 88-98.

Review
Published: 17 September 2020 in Food Chemistry
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The inhibition of the α-amylase and α-glucosidase activity facilitates the maintenance of circulating glucose levels by decreasing the rate of blood sugar absorption. Existing enzyme inhibitors such as acarbose, miglitol, and voglibose are used for inhibiting the activity of these enzymes, however, alternative solutions are required to avoid the side-effects of using these drugs. The current study aims to review recent evidence regarding the in vitro α-amylase and α-glucosidase inhibition activities of extracts derived from selected fruit, vegetables, and mushrooms. The mechanisms of action of the extracts involved in the inhibition of both enzymes are also presented and discussed. Compounds including flavonoids, phenolic acids, anthocyanins, saponins, carotenoids, terpenes, sugars, proteins, capsaicinoids, fatty acids, alkaloids have been shown to have α-amylase and α-glucosidase inhibition activities. Harvesting period, maturity stage, sample preparation, extraction technique, and solvent type are parameters that affect the α-amylase and α-glucosidase inhibition activities of the extracts.

ACS Style

Konstantinos Papoutsis; Jinyuan Zhang; Michael C. Bowyer; Nigel Brunton; Eileen R. Gibney; James Lyng. Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. Food Chemistry 2020, 338, 128119 .

AMA Style

Konstantinos Papoutsis, Jinyuan Zhang, Michael C. Bowyer, Nigel Brunton, Eileen R. Gibney, James Lyng. Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review. Food Chemistry. 2020; 338 ():128119.

Chicago/Turabian Style

Konstantinos Papoutsis; Jinyuan Zhang; Michael C. Bowyer; Nigel Brunton; Eileen R. Gibney; James Lyng. 2020. "Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review." Food Chemistry 338, no. : 128119.

Journal article
Published: 08 July 2020 in Biotechnology Reports
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The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antioxidant capacity (DPPH and CUPRAC), chlorogenic acid and caffeic acid contents of shiitake mushrooms. All the independent variables affected TPC and antioxidant capacity values. Only the sample particle size had no significant effect on phenolic acid contents. The highest TPC, DPPH, and CUPRAC values were obtained when a particle size of 1.75 mm, solid-to-liquid ratio of 1/40, microwave power of 600 W, and extraction time of 15 min were used. The extracts obtained by MAE were compared with those obtained after hot-water extraction (HWE) and organic-solvent extraction (OSE). Scanning electron microscopy (SEM) confirmed that MAE resulted in cell wall disruption which might be due to an increase in the pressure of the inner part of the cells.

ACS Style

Wen Xiaokang; James Lyng; Nigel P. Brunton; Lydia Cody; Jean-Christophe Jacquier; Sabine M. Harrison; Konstantinos Papoutsis. Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions. Biotechnology Reports 2020, 27, e00504 .

AMA Style

Wen Xiaokang, James Lyng, Nigel P. Brunton, Lydia Cody, Jean-Christophe Jacquier, Sabine M. Harrison, Konstantinos Papoutsis. Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions. Biotechnology Reports. 2020; 27 ():e00504.

Chicago/Turabian Style

Wen Xiaokang; James Lyng; Nigel P. Brunton; Lydia Cody; Jean-Christophe Jacquier; Sabine M. Harrison; Konstantinos Papoutsis. 2020. "Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions." Biotechnology Reports 27, no. : e00504.

Journal article
Published: 05 May 2020 in Foods
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Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.

ACS Style

Emilio Francesco Ricciardi; Selene Pedros-Garrido; Kostas Papoutsis; James G. Lyng; Amalia Conte; Matteo A. Del Nobile. Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light. Foods 2020, 9, 580 .

AMA Style

Emilio Francesco Ricciardi, Selene Pedros-Garrido, Kostas Papoutsis, James G. Lyng, Amalia Conte, Matteo A. Del Nobile. Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light. Foods. 2020; 9 (5):580.

Chicago/Turabian Style

Emilio Francesco Ricciardi; Selene Pedros-Garrido; Kostas Papoutsis; James G. Lyng; Amalia Conte; Matteo A. Del Nobile. 2020. "Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light." Foods 9, no. 5: 580.

Journal article
Published: 28 April 2020 in Food Bioscience
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Pulsed light (PL) is currently done for the stimulation of vitamin D2 in mushrooms. Most studies done on mushrooms have focused on the effect of different PL intensities on vitamin D2 synthesis. Apart from vitamin D2 stimulation, PL may affect the content of other volatile or non-volatile compounds. Additionally, conditions at which mushrooms are stored after PL treatment might have an impact on the content of different mushroom compounds. The aim of the current study was to investigate the effect of different storage conditions (ambient temperature in the presence of oxygen, 4 °C in the presence of oxygen, ambient temperature under vacuum, and 4 °C under vacuum) on vitamin D2, total phenolic content (TPC), antioxidant capacity (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric ion reducing antioxidant capacity (CUPRAC)), as well as individual phenolic and volatile compounds of PL-treated mushrooms, after 24 h storage. Storage conditions significantly affected TPC, CUPRAC, gallic acid, caffeic acid, chlorogenic acid, and quercetin contents. Gallic acid, caffeic acid, and quercetin contents, as well as CUPRAC values were higher in mushrooms treated with PL than the control. Gallic acid was detected only in samples stored under vacuum either at ambient temperature or at 4 °C. On the other hand, caffeic acid content was lower in the samples stored under vacuum than those stored in the presence of oxygen, regardless of temperature. Finally, storage conditions significantly affected the contents of volatile compounds of PL-treated mushrooms.

ACS Style

Wen Xiaokang; Nigel P. Brunton; James Lyng; Sabine M. Harrison; Solange Teresinha Carpes; Konstantinos Papoutsis. Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions. Food Bioscience 2020, 36, 100619 .

AMA Style

Wen Xiaokang, Nigel P. Brunton, James Lyng, Sabine M. Harrison, Solange Teresinha Carpes, Konstantinos Papoutsis. Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions. Food Bioscience. 2020; 36 ():100619.

Chicago/Turabian Style

Wen Xiaokang; Nigel P. Brunton; James Lyng; Sabine M. Harrison; Solange Teresinha Carpes; Konstantinos Papoutsis. 2020. "Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions." Food Bioscience 36, no. : 100619.

Review article
Published: 13 March 2020 in Trends in Food Science & Technology
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A large amount of mushroom waste is generated during mushroom production (accounting for up to 20% of total production) and is mainly composed of mushrooms that do not meet the specifications set by retailers because of misshapen caps and/or stalks. Mushrooms are notable for their ergosterol (a precursor of vitamin D2) content which is converted to vitamin D2 after exposure to natural or artificial ultraviolet (UV) irradiation. Therefore, mushroom waste could be used as a source for the recovery of both ergosterol and vitamin D2 which could be valorized by both pharmaceutical and food industries. The current review presents a comprehensive summary of research performed regarding the extraction, purification and determination of ergosterol and vitamin D2 (ergocalciferol) from mushroom matrices. Additionally, studies related to the impact of sample preparation and especially of drying methods on the retention of ergosterol and vitamin D2 are presented. Finally, the potential valorization of mushroom waste sterols by food and pharmaceutical industries is discussed. Ergosterol and vitamin D2 contents vary among different mushroom species. Sample drying is a crucial step that precedes sterol extraction and has a significant impact on the retention of ergosterol and vitamin D2. The extraction of sterols from mushrooms can be conducted by either conventional (e.g., Soxhlet extraction) or non-conventional methods (e.g., ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), deep eutectic solvents (DES) extraction, supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE)) or their combination. The application of non-conventional methods such as UAE and MAE facilitate in shorter extraction times than the conventional methods. The valorization of mushroom extracts enriched in ergosterol and vitamin D2 by both pharmaceutical and food industries requires further work.

ACS Style

Konstantinos Papoutsis; Simona Grasso; Ajay Menon; Nigel P. Brunton; James Lyng; Jean-Christophe Jacquier; Deep Jyoti Bhuyan. Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries. Trends in Food Science & Technology 2020, 99, 351 -366.

AMA Style

Konstantinos Papoutsis, Simona Grasso, Ajay Menon, Nigel P. Brunton, James Lyng, Jean-Christophe Jacquier, Deep Jyoti Bhuyan. Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries. Trends in Food Science & Technology. 2020; 99 ():351-366.

Chicago/Turabian Style

Konstantinos Papoutsis; Simona Grasso; Ajay Menon; Nigel P. Brunton; James Lyng; Jean-Christophe Jacquier; Deep Jyoti Bhuyan. 2020. "Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries." Trends in Food Science & Technology 99, no. : 351-366.

Review
Published: 24 September 2019 in Antioxidants
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Persea americana, commonly known as avocado, has recently gained substantial popularity and is often marketed as a “superfood” because of its unique nutritional composition, antioxidant content, and biochemical profile. However, the term “superfood” can be vague and misleading, as it is often associated with unrealistic health claims. This review draws a comprehensive summary and assessment of research performed in the last few decades to understand the nutritional and therapeutic properties of avocado and its bioactive compounds. In particular, studies reporting the major metabolites of avocado, their antioxidant as well as bioavailability and pharmacokinetic properties, are summarized and assessed. Furthermore, the potential of avocado in novel drug discovery for the prevention and treatment of cancer, microbial, inflammatory, diabetes, and cardiovascular diseases is highlighted. This review also proposes several interesting future directions for avocado research.

ACS Style

Deep Jyoti Bhuyan; Muhammad A. Alsherbiny; Saumya Perera; Mitchell Low; Amrita Basu; Okram Abemsana Devi; Mridula Saikia Barooah; Chun Guang Li; Konstantinos Papoutsis; Low; Basu; Devi; Li. The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits. Antioxidants 2019, 8, 426 .

AMA Style

Deep Jyoti Bhuyan, Muhammad A. Alsherbiny, Saumya Perera, Mitchell Low, Amrita Basu, Okram Abemsana Devi, Mridula Saikia Barooah, Chun Guang Li, Konstantinos Papoutsis, Low, Basu, Devi, Li. The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits. Antioxidants. 2019; 8 (10):426.

Chicago/Turabian Style

Deep Jyoti Bhuyan; Muhammad A. Alsherbiny; Saumya Perera; Mitchell Low; Amrita Basu; Okram Abemsana Devi; Mridula Saikia Barooah; Chun Guang Li; Konstantinos Papoutsis; Low; Basu; Devi; Li. 2019. "The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits." Antioxidants 8, no. 10: 426.

Journal article
Published: 01 August 2019 in Foods
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Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

ACS Style

Simona Grasso; Ese Omoarukhe; Xiaokang Wen; Konstantinos Papoutsis; Lisa Methven. The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits. Foods 2019, 8, 305 .

AMA Style

Simona Grasso, Ese Omoarukhe, Xiaokang Wen, Konstantinos Papoutsis, Lisa Methven. The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits. Foods. 2019; 8 (8):305.

Chicago/Turabian Style

Simona Grasso; Ese Omoarukhe; Xiaokang Wen; Konstantinos Papoutsis; Lisa Methven. 2019. "The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits." Foods 8, no. 8: 305.

Journal article
Published: 01 August 2019 in Food and Bioproducts Processing
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Solid–liquid extraction (SLE) (extraction time (5.5–69.5 min) and temperature (25.5–89.5 °C)) and ultrasound-assisted extraction (UAE) (extraction time (5–25 min) and temperature (25–85 °C), and amplitude (50–100%)) were investigated and optimised as a means to recover steroidal alkaloids from potato peel. Optimisation for the recovery of α-solanine, α-chaconine, and total glycoalkaloid content (TGA) from potato peels was performed using a central composite design (CCD) and Box–Behnken design for SLE and UAE, respectively. For SLE, the recovery of glycoalkaloids increased with increasing temperature, while time had no significant effect (at p < 0.05). The optimum conditions for the recovery of α-solanine, α-chaconine, and TGA during SLE were found to be an extraction time of 76.6 min and extraction temperature of 83.5 °C. For UAE, the recovery of glycoalkaloids also increased with increasing extraction temperature (at p < 0.05). However, amplitude and extraction time did not significantly affect the recovery of the targeted metabolites (at p < 0.05). The optimum conditions for the recovery of α-solanine, α-chaconine, and TGA during UAE were found to be an extraction time of 20 min, temperature of 85 °C, and amplitude of 100%. SLE resulted in significantly higher recoveries of glycoalkaloids than UAE with both models accurately predicting extraction yields as confirmed by experiments conducted under optimum conditions.

ACS Style

Cécile Apel; James Lyng; Konstantinos Papoutsis; Sabine Harrison; Nigel P. Brunton. Screening the effect of different extraction methods (ultrasound-assisted extraction and solid–liquid extraction) on the recovery of glycoalkaloids from potato peels: Optimisation of the extraction conditions using chemometric tools. Food and Bioproducts Processing 2019, 119, 277 -286.

AMA Style

Cécile Apel, James Lyng, Konstantinos Papoutsis, Sabine Harrison, Nigel P. Brunton. Screening the effect of different extraction methods (ultrasound-assisted extraction and solid–liquid extraction) on the recovery of glycoalkaloids from potato peels: Optimisation of the extraction conditions using chemometric tools. Food and Bioproducts Processing. 2019; 119 ():277-286.

Chicago/Turabian Style

Cécile Apel; James Lyng; Konstantinos Papoutsis; Sabine Harrison; Nigel P. Brunton. 2019. "Screening the effect of different extraction methods (ultrasound-assisted extraction and solid–liquid extraction) on the recovery of glycoalkaloids from potato peels: Optimisation of the extraction conditions using chemometric tools." Food and Bioproducts Processing 119, no. : 277-286.

Review article
Published: 04 March 2019 in Trends in Food Science & Technology
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Citrus is one of the most economically important horticultural crops in the world. Citrus are vulnerable to the postharvest decay caused by Penicillium digitatum and P. italicum, which are both wound pathogens. To date, several non-chemical postharvest treatments have been investigated for the control of both pathogens, trying to provide an alternative solution to the synthetic fungicides (imazalil, thiabendazole, pyrimethanil, and fludioxonil), which are mainly employed and may have harmful effects on human health and environment. The current study emphasizes the non-chemical postharvest treatments, such as irradiations, biocontrol agents, natural compounds, hot water treatment (HWT), and salts, on the prevention of decay caused by P. digitatum and P. italicum, also known as green and blue molds, respectively. The mode of action of each technique is presented and comprehensively discussed. In vivo and in vitro experiments in a laboratory scale have shown that the control of green and blue molds can be accomplished by the application of non-chemical treatments. The mechanisms of action of the non-chemical techniques have not been clearly elucidated. Several studies have mentioned that the application of non-chemical treatments results in the synthesis of secondary metabolites with antifungal activities (i.e. polyphenols, phytoalexins) in fruit surface. Moreover, non-chemical treatments may exert direct effects on fungal growth, such as disruption of cell walls, inhibition of metabolic respiration, and disruption of energy production related enzymes.

ACS Style

Konstantinos Papoutsis; Matthaios Mathioudakis; Joaquín H. Hasperué; Vasileios Ziogas. Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold). Trends in Food Science & Technology 2019, 86, 479 -491.

AMA Style

Konstantinos Papoutsis, Matthaios Mathioudakis, Joaquín H. Hasperué, Vasileios Ziogas. Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold). Trends in Food Science & Technology. 2019; 86 ():479-491.

Chicago/Turabian Style

Konstantinos Papoutsis; Matthaios Mathioudakis; Joaquín H. Hasperué; Vasileios Ziogas. 2019. "Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)." Trends in Food Science & Technology 86, no. : 479-491.

Original article
Published: 18 February 2019 in Journal of Food Science and Technology
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UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m−2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m−2) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m−2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.

ACS Style

Penta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology 2019, 56, 1438 -1444.

AMA Style

Penta Pristijono, Michael C. Bowyer, Konstantinos Papoutsis, Christopher J. Scarlett, Quan Vuong, Costas Stathopoulos, John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology. 2019; 56 (3):1438-1444.

Chicago/Turabian Style

Penta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. 2019. "Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation." Journal of Food Science and Technology 56, no. 3: 1438-1444.

Journal article
Published: 19 July 2018 in Foods
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The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.

ACS Style

Konstantinos Papoutsis; John B. Golding; Quan Vuong; Penta Pristijono; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer. Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods 2018, 7, 115 .

AMA Style

Konstantinos Papoutsis, John B. Golding, Quan Vuong, Penta Pristijono, Costas E. Stathopoulos, Christopher J. Scarlett, Michael Bowyer. Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods. 2018; 7 (7):115.

Chicago/Turabian Style

Konstantinos Papoutsis; John B. Golding; Quan Vuong; Penta Pristijono; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer. 2018. "Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan." Foods 7, no. 7: 115.

Original paper
Published: 19 February 2018 in European Food Research and Technology
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Response surface methodology (RSM) based on a three-factor and three-level Box–Behnken design was employed for optimizing the aqueous ultrasound-assisted extraction (AUAE) conditions, including extraction time (35–45 min), extraction temperature (45–55 °C) and ultrasonic power (150–250 W), for the recovery of total phenolic content (TPC) and rutin from lemon by-products. The independent variables and their values were selected on the basis of preliminary experiments, where the effects of five extraction parameters (particle size, extraction time and temperature, ultrasonic power and sample-to-solvent ratio) on TPC and rutin extraction yields were investigated. The yields of TPC and rutin were studied using a second-order polynomial equation. The optimum AUAE conditions for TPC were extraction time of 45 min, extraction temperature of 50 °C and ultrasonic power of 250 W with a predicted value of 18.10 ± 0.24 mg GAE/g dw, while the optimum AUAE conditions for rutin were extraction time of 35 min, extraction temperature of 48 °C and ultrasonic power of 150W with a predicted value of 3.20 ± 0.12 mg/g dw. The extracts obtained at the optimum AUAE conditions were compared with those obtained by a hot water and an organic solvent conventional extraction in terms of TPC, total flavonoid content (TF) and antioxidant capacity. The extracts obtained by AUAE had the same TPC, TF and ferric reducing antioxidant power as those achieved by organic solvent conventional extraction. However, hot water extraction led to extracts with the highest flavonoid content and antioxidant capacity. Scanning electron microscopy analysis showed that all the extraction methods led to cell damage to varying extents.

ACS Style

Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong. Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions. European Food Research and Technology 2018, 244, 1353 -1365.

AMA Style

Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong. Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions. European Food Research and Technology. 2018; 244 (8):1353-1365.

Chicago/Turabian Style

Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong. 2018. "Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions." European Food Research and Technology 244, no. 8: 1353-1365.

Journal article
Published: 01 February 2018 in Food Bioscience
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ACS Style

Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts. Food Bioscience 2018, 21, 20 -26.

AMA Style

Konstantinos Papoutsis, Penta Pristijono, John Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan Vuong. Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts. Food Bioscience. 2018; 21 ():20-26.

Chicago/Turabian Style

Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. 2018. "Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts." Food Bioscience 21, no. : 20-26.

Journal article
Published: 26 January 2018 in International Journal of Food Science & Technology
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The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.

ACS Style

Konstantinos Papoutsis; Quan Vuong; Len Tesoriero; Penta Pristijono; Costas E. Stathopoulos; Stela Gkountina; Fiona Lidbetter; Michael C. Bowyer; Christopher J. Scarlett; John Golding. Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. International Journal of Food Science & Technology 2018, 53, 1510 -1517.

AMA Style

Konstantinos Papoutsis, Quan Vuong, Len Tesoriero, Penta Pristijono, Costas E. Stathopoulos, Stela Gkountina, Fiona Lidbetter, Michael C. Bowyer, Christopher J. Scarlett, John Golding. Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. International Journal of Food Science & Technology. 2018; 53 (6):1510-1517.

Chicago/Turabian Style

Konstantinos Papoutsis; Quan Vuong; Len Tesoriero; Penta Pristijono; Costas E. Stathopoulos; Stela Gkountina; Fiona Lidbetter; Michael C. Bowyer; Christopher J. Scarlett; John Golding. 2018. "Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata." International Journal of Food Science & Technology 53, no. 6: 1510-1517.

Review
Published: 10 January 2018 in Food Reviews International
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A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, microwave drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed.

ACS Style

Konstantinos Papoutsis; Quan Vuong; John Golding; Joaquín H. Hasperué; Penta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Costas Stathopoulos. Pretreatment of citrus by-products affects polyphenol recovery: a review. Food Reviews International 2018, 34, 770 -795.

AMA Style

Konstantinos Papoutsis, Quan Vuong, John Golding, Joaquín H. Hasperué, Penta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Costas Stathopoulos. Pretreatment of citrus by-products affects polyphenol recovery: a review. Food Reviews International. 2018; 34 (8):770-795.

Chicago/Turabian Style

Konstantinos Papoutsis; Quan Vuong; John Golding; Joaquín H. Hasperué; Penta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Costas Stathopoulos. 2018. "Pretreatment of citrus by-products affects polyphenol recovery: a review." Food Reviews International 34, no. 8: 770-795.

Journal article
Published: 28 March 2017 in The Journal of Horticultural Science and Biotechnology
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Penta Pristijono; Konstantinos Papoutsis; Christopher J. Scarlett; Michael C. Bowyer; Quan Vuong; Costas Stathopoulos; John Golding. Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes. The Journal of Horticultural Science and Biotechnology 2017, 92, 521 -529.

AMA Style

Penta Pristijono, Konstantinos Papoutsis, Christopher J. Scarlett, Michael C. Bowyer, Quan Vuong, Costas Stathopoulos, John Golding. Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes. The Journal of Horticultural Science and Biotechnology. 2017; 92 (5):521-529.

Chicago/Turabian Style

Penta Pristijono; Konstantinos Papoutsis; Christopher J. Scarlett; Michael C. Bowyer; Quan Vuong; Costas Stathopoulos; John Golding. 2017. "Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes." The Journal of Horticultural Science and Biotechnology 92, no. 5: 521-529.

Journal article
Published: 10 January 2017 in International Journal of Food Science & Technology
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Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts. International Journal of Food Science & Technology 2017, 52, 880 -887.

AMA Style

Konstantinos Papoutsis, Penta Pristijono, John Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan Vuong. Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts. International Journal of Food Science & Technology. 2017; 52 (4):880-887.

Chicago/Turabian Style

Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. 2017. "Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts." International Journal of Food Science & Technology 52, no. 4: 880-887.

Journal article
Published: 17 November 2016 in Journal of Food Processing and Preservation
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The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated. The results showed that microwave pretreatment significantly affected all the examined parameters. The total phenolic content, total flavonoids, proanthocyanidins, as well as the total antioxidant activity significantly increased as the microwave radiation time and power increased (e.g., 2.5-fold for phenolics, 1.4-fold for flavonoids, and 5.5-fold for proanthocyanidins); however, irradiation of more than 480 W for 5 min resulted in the decrease of these parameters. These findings indicate that microwave irradiation time and power may enhance higher levels of the phenolic compounds as well as the antioxidant capacity of the dried lemon pomace powder. However, higher and longer irradiation may lead to a degradation of phenolic compounds and lower the antioxidant capacity of the dried lemon pomace. Lemon pomace could be a good source of bioactive compounds and antioxidants. Microwave irradiation could be applied for the enhancement of the total phenolic compounds and antioxidants of the lemon pomace-dried powder. The findings of this study can be applied for enhancing the bioactive compounds and the antioxidant activity of the dried lemon pomace for further extraction, isolation, and utilisation.

ACS Style

Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong. Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder. Journal of Food Processing and Preservation 2016, 41, e13152 .

AMA Style

Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong. Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder. Journal of Food Processing and Preservation. 2016; 41 (5):e13152.

Chicago/Turabian Style

Konstantinos Papoutsis; Penta Pristijono; John B. Golding; Costas Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong. 2016. "Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder." Journal of Food Processing and Preservation 41, no. 5: e13152.

Journal article
Published: 01 September 2016 in Trends in Food Science & Technology
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Suwimol Chockchaisawasdee; John Golding; Quan Vuong; Konstantinos Papoutsis; Costas Stathopoulos. Sweet cherry: Composition, postharvest preservation, processing and trends for its future use. Trends in Food Science & Technology 2016, 55, 72 -83.

AMA Style

Suwimol Chockchaisawasdee, John Golding, Quan Vuong, Konstantinos Papoutsis, Costas Stathopoulos. Sweet cherry: Composition, postharvest preservation, processing and trends for its future use. Trends in Food Science & Technology. 2016; 55 ():72-83.

Chicago/Turabian Style

Suwimol Chockchaisawasdee; John Golding; Quan Vuong; Konstantinos Papoutsis; Costas Stathopoulos. 2016. "Sweet cherry: Composition, postharvest preservation, processing and trends for its future use." Trends in Food Science & Technology 55, no. : 72-83.