Prof. Dr. Georgi Atanasov Atanasov Kostov
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Academic Career Length
18Years (2009-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
VSVesela Shopska
Vesela ShopskaRDRositsa Denkova-Kostova
Rositsa Denkova-KostovaMDMina Dzhivoderova-Zarcheva
Mina Dzhivoderova-ZarchevaDTDesislava Georgieva Teneva
Desislava Georgieva Teneva
Petko DenevGKGeorgi Kostov
Georgi KostovMalt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.
11 January 2019 in Zeitschrift für Naturforschung C
Journal Article
DTDesislava Georgieva Teneva
Desislava Georgieva TenevaRDRositsa Denkova-Kostova
Rositsa Denkova-Kostova
BGBogdan Goranov
Bogdan Goranov
YHYana Hristova-Ivanova
Yana Hristova-Ivanova
ASAleksandar Slavchev
Aleksandar Slavchev
GKGeorgi Kostov
Georgi Kostov +1
This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.
1 May 2021 in Food Chemistry
Journal Article
DTDesislava Georgieva Teneva
Desislava Georgieva TenevaZDZapryana Denkova
Zapryana DenkovaRDRositsa Denkova-Kostova
Rositsa Denkova-KostovaBGBogdan Goranov
Bogdan GoranovGKGeorgi Kostov
Georgi KostovPDPascal Degraeve
Pascal Degraeve +3
15 August 2017 in Journal of the Institute of Brewing
Journal Article
KIKristina Ivanova
Kristina Ivanova
RDRositsa Denkova-Kostova
Rositsa Denkova-KostovaGKGeorgi Kostov
Georgi KostovTPTodorka Petrova
Todorka Petrova
IBIvan Bakalov
Ivan Bakalov
NPNikolay Penov
Nikolay Penov +1
Brewers' spent grains (BSG) form 85% of the waste products from the brewing process. BSG contain a number of substances with functional benefits and can be used for the production of new food types. The present publication considers the main characteristics of BSG derived from six malt types: light barley malt, Pilsner malt, wheat malt, Munich malt type II, Vienna malt and Carafa malt type III. The spent grain starch content, the degree of starch gelatinization, the phenolic compound content and the antioxidant capacity of the spent grains were examined. Based on the values of the latter three parameters, optimization of a malt mixture was performed, which guaranteed BSG with a maximum total phenolic compound value and maximum antioxidant capacity. It was found that the type and the conditions for malt production influenced the physicochemical composition of brewers' spent grains. Copyright © 2017 The Institute of Brewing & Distilling
25 July 2016 in Journal of the Institute of Brewing
Journal Article
KIKiril Ivanov
Kiril Ivanov
IPIvan Petelkov
Ivan Petelkov
VSVesela Shopska
Vesela Shopska
RDRositsa Denkova-Kostova
Rositsa Denkova-KostovaVGVelizar Gochev
Velizar Gochev
GKGeorgi Kostov
Georgi KostovLow-alcohol beer can be obtained by physical and biological methods. The group of biological methods includes modification of the mashing regimes and changes in the fermentation process. The aim of the present work was to study two mashing regimes for low-alcohol beer production. The increase in the mashing duration at 50 °C led to a linear increase in the extract and the concentration of reducing and fermentable sugars in the wort. It was found that the rate of formation of reducing sugars was higher than that of the formation of fermentable sugars, which can be used for the optimization of the mashing process. The introduction of a pause at 77 °C did not lead to a substantial increase in the concentration of fermentable extract, but did lead to an increase in the total and non-fermentable extract. The available nitrogen content in the laboratory wort was in the range of 120–150 mg/dm3. As a result of conducting fermentation processes with the top-fermenting yeast strain Saccharomyces cerevisiae S-33, it was found that the combination of a small amount of fermentable sugars and a low fermentation temperature led to a beer being obtained that met the requirements for a low-alcohol beverage. Copyright © 2016 The Institute of Brewing & Distilling
1 December 2016 in Acta Universitatis Cibiniensis. Series E: Food Technology
Journal Article
DTDesislava Teneva
Desislava Teneva
ZDZapryana Denkova
Zapryana Denkova
BGBogdan Goranov
Bogdan Goranov
RDRositsa Denkova-Kostova
Rositsa Denkova-KostovaGKGeorgi Kostov
Georgi KostovPMPavel Merdzhanov
Pavel Merdzhanov
+1
Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.
About Me
Full professor in Food Technologies, University of Food Technologies, Plovdiv, Bulgaria
QUALIFICATIONS
Bachelor's degree 1999-2003 in Mechanical and Instrument Engineering, Department of Machines and Apparatus for the Food and Beverage Industry, University of Technology - Plovdiv
Master's degree 2003-2006 in Mechanical and Instrument Engineering, Department of Machines and Apparatus for the Food and Beverage Industry, University of Technology - Plovdiv
Doctor's degree 2004-2007 scientific specialty "Machines and Apparatus for the Food and Beverage Industry", Department of Biotechnology, Plovdiv
Doctor of Science degree 2015, scientific specialty 5. Technical Sciences, 5.12. Food Technology (Technology of Alcoholic and Non-Alcoholic Beverages), Department of Wine and Beer Technology, University of Technology – Plovdiv
Associate Professor, 2011, University of Technology-Plovdiv
Professor, 2020, University of Technology-Plovdiv
PROFESSIONAL EXPERIENCE
Positions held in the last five years
2011 – 2020 – Associate Professor, Department of Wine and Beer Technology;
2020 – and currently Professor, Department of Wine and Beer Technology;
2016 – 2020 – Deputy Dean of the Faculty of Technology, University of Technology – Plovdiv;
2020 – 2024 – Functional Dean for Educational Programs and Mobility, University of Technology – Plovdiv;
2024 – and currently – Deputy Rector for Academic Affairs and Academic Staff, University of Technology – Plovdiv;