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Georgia Batra
Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, 43100 Karditsa, Greece

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Journal article
Published: 03 April 2021 in Foods
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On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

ACS Style

Christos Bontsidis; Athanasios Mallouchos; Antonia Terpou; Anastasios Nikolaou; Georgia Batra; Ioanna Mantzourani; Athanasios Alexopoulos; Stavros Plessas. Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods 2021, 10, 768 .

AMA Style

Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas. Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods. 2021; 10 (4):768.

Chicago/Turabian Style

Christos Bontsidis; Athanasios Mallouchos; Antonia Terpou; Anastasios Nikolaou; Georgia Batra; Ioanna Mantzourani; Athanasios Alexopoulos; Stavros Plessas. 2021. "Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks." Foods 10, no. 4: 768.

Journal article
Published: 08 August 2019 in AgriEngineering
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The investigation presented herein had as its scope the development of an integrated process for the efficient extraction of polyphenols from hop. For this purpose, a novel, natural deep eutectic solvent (DES) was synthesised, composed of glycerol and L-alanine, and the process was optimised by deploying a response surface methodology based on a Box–Behnken design. The variables considered were the DES/water proportion, the liquid-to-solid ratio and the stirring speed. Under the optimised conditions, the yield in total polyphenols achieved was 118.97 ± 8.27 mg gallic acid equivalents per g of dry mass. Ultrasonication, incorporated into the process as a pretreatment step, was shown to significantly change the kinetic pattern of polyphenol extraction and contributed to attaining higher yields only at 80 °C, whereas at lower temperatures a supressing effect was observed. Furthermore, increasing temperature was negatively correlated with the second-order extraction rates, evidencing a slow-down of the extraction rate at elevated temperatures.

ACS Style

Achillia Lakka; Ioanna Karageorgou; Olga Kaltsa; Georgia Batra; Eleni Bozinou; Stavros Lalas; Dimitris Makris. Polyphenol Extraction from Humulus lupulus (Hop) Using a Neoteric Glycerol/L-Alanine Deep Eutectic Solvent: Optimisation, Kinetics and the Effect of Ultrasound-Assisted Pretreatment. AgriEngineering 2019, 1, 403 -417.

AMA Style

Achillia Lakka, Ioanna Karageorgou, Olga Kaltsa, Georgia Batra, Eleni Bozinou, Stavros Lalas, Dimitris Makris. Polyphenol Extraction from Humulus lupulus (Hop) Using a Neoteric Glycerol/L-Alanine Deep Eutectic Solvent: Optimisation, Kinetics and the Effect of Ultrasound-Assisted Pretreatment. AgriEngineering. 2019; 1 (3):403-417.

Chicago/Turabian Style

Achillia Lakka; Ioanna Karageorgou; Olga Kaltsa; Georgia Batra; Eleni Bozinou; Stavros Lalas; Dimitris Makris. 2019. "Polyphenol Extraction from Humulus lupulus (Hop) Using a Neoteric Glycerol/L-Alanine Deep Eutectic Solvent: Optimisation, Kinetics and the Effect of Ultrasound-Assisted Pretreatment." AgriEngineering 1, no. 3: 403-417.

Journal article
Published: 13 January 2019 in Beverages
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The scope of this work was to determine the possibility of the application of the pulsed electric field (PEF) technique to the production of extracts from Moringa oleifera plant material (freeze-dried leaves). Various PEF conditions (pulse duration—PD; and pulse interval—PI) were tested. A field strength of 7 kV/cm was used. The total phenols in the extracts were evaluated by the Folin–Ciocalteu method and the antioxidant activity was evaluated by the radical scavenging activity (DPPH•), ferric reducing antioxidant power (FRAP) and Rancimat methods. The results were compared with those of the extracts obtained using other extraction techniques, namely microwave-assisted and ultrasound-assisted extractions, simple boiling water extraction, and plain maceration with water (as the control). The highest extraction of total phenols was achieved by the PEF procedure using 40 min treatment at a PD of 20 msec and a PI of 100 μsec. Additionally, all methods for the determination of the antioxidant activity showed that the activity of the extracts was proportional to the total phenol content. Concerning the PEF procedure, a low pulse duration with a high pulse interval is proposed in order to achieve higher extraction efficiency.

ACS Style

Eleni Bozinou; Ioanna Karageorgou; Georgia Batra; Vassilis G. Dourtoglou; Stavros I. Lalas. Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques. Beverages 2019, 5, 8 .

AMA Style

Eleni Bozinou, Ioanna Karageorgou, Georgia Batra, Vassilis G. Dourtoglou, Stavros I. Lalas. Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques. Beverages. 2019; 5 (1):8.

Chicago/Turabian Style

Eleni Bozinou; Ioanna Karageorgou; Georgia Batra; Vassilis G. Dourtoglou; Stavros I. Lalas. 2019. "Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques." Beverages 5, no. 1: 8.

Journal article
Published: 16 November 2017 in ChemEngineering
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Carotenoids are powerful natural antioxidants that can easily degrade and are almost insoluble in water. Their incorporation into microemulsions (MEs) can solve these problems. In this study, ethanol extracts (prepared using different protocols) of Capsicum annuum L. (green and red), Moringa oleifera L. leaves, and their mixtures [Red Pepper/Μ. oleifera (50/50 w/w) and Green Pepper/M. oleifera (50/50 w/w)], were encapsulated in MEs for the first time. The encapsulation efficiency was determined and the physicochemical characteristics of the prepared MEs were assessed by particle size, turbidity, centrifugation, and thermal stress determination. The antioxidant activity of extracts and their MEs was determined by the DSC and DPPH methods. Prepared MEs did not present phase separation, creaming, sedimentation, presence of aggregates, or other unacceptable macroscopic drawbacks. Turbidity measurements showed that only small differences in optical density appeared. MEs’ particle size dispersion was found to be around the average value and varied between 10 and 95 nm. The highest resistance to oxidation of crude extracts was observed by the M. oleifera leaf extract, followed by that of Red Pepper/Μ. oleifera (50/50 w/w) mixture, Green Pepper/M. oleifera (50/50 w/w) mixture, Red Pepper and, finally, Green Pepper. The results concerning MEs-encapsulated samples followed the same trend.

ACS Style

Georgia Batra; Olga Gortzi; Stavros I. Lalas; Anna Galidi; Angeliki Alibade; George D. Nanos. Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions. ChemEngineering 2017, 1, 15 .

AMA Style

Georgia Batra, Olga Gortzi, Stavros I. Lalas, Anna Galidi, Angeliki Alibade, George D. Nanos. Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions. ChemEngineering. 2017; 1 (2):15.

Chicago/Turabian Style

Georgia Batra; Olga Gortzi; Stavros I. Lalas; Anna Galidi; Angeliki Alibade; George D. Nanos. 2017. "Enhanced Antioxidant Activity of Capsicum annuum L. and Moringa oleifera L. Extracts after Encapsulation in Microemulsions." ChemEngineering 1, no. 2: 15.

Articles
Published: 14 June 2017 in Journal of Herbs, Spices & Medicinal Plants
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Moringa oleifera tree was cultivated for the first time in the mild temperate climate of Greece. Moringa oleifera leaf protein and amino acid content, total phenols and flavonols, lipids, fatty acids, ash and minerals, dietary fiber and carbohydrates, carotenoids, and vitamins C and E were determined. Leaves were high in protein content (26.3%), including all the essential amino acids. They also contained 4512.2 mg GAE.100 g–1 DM of total phenols and were rich in flavonols (myricetin, quercetin, and kaempherol at 649.8, 77.2, and 37.2 mg.100 g–1 DM, respectively). Their lipid content was 5.6% (saturated fatty acids 28.33%, mono-unsaturated fatty acids 8.54%, and polyunsaturated fatty acids 61.27%). Leaves were rich in Ca, K, Mg, and P (1712.6, 1002.9, 460.4, and 194.2mg .100 g–1 DM, respectively), while other minerals (Mn, Na, Fe, Zn, Cu, and Se) were found in lower concentrations. The dietary fiber content of dried leaves was 34.1%, while the nonstructural carbohydrate content was 22.0%. They also had high carotenoid content (lutein, zeaxanthin, and β-carotene at 10.03, 1.52, and 2.02 mg.100 g–1 DM, respectively). The vitamins C and E concentrations were 203.1 and 104 mg.100 g–1 DM, respectively. The herbal tea was high in total phenols (736.9 mg GAE.L–1) and flavonols (myricetin, quercetin, and kaempherol at 203.7, 17.4, and 10.6 mg.L–1, respectively), and had antioxidant activity (protection factor: 4.2).

ACS Style

Stavros Lalas; Vassilis Athanasiadis; Ioanna Karageorgou; Georgia Batra; George D. Nanos; Dimitris P. Makris. Nutritional Characterization of Leaves and Herbal Tea of Moringa oleifera Cultivated in Greece. Journal of Herbs, Spices & Medicinal Plants 2017, 23, 320 -333.

AMA Style

Stavros Lalas, Vassilis Athanasiadis, Ioanna Karageorgou, Georgia Batra, George D. Nanos, Dimitris P. Makris. Nutritional Characterization of Leaves and Herbal Tea of Moringa oleifera Cultivated in Greece. Journal of Herbs, Spices & Medicinal Plants. 2017; 23 (4):320-333.

Chicago/Turabian Style

Stavros Lalas; Vassilis Athanasiadis; Ioanna Karageorgou; Georgia Batra; George D. Nanos; Dimitris P. Makris. 2017. "Nutritional Characterization of Leaves and Herbal Tea of Moringa oleifera Cultivated in Greece." Journal of Herbs, Spices & Medicinal Plants 23, no. 4: 320-333.