MDPI - Publisher of Open Access Journals

4 pages, 186 KiB

Open AccessEditorial

Special Issue “Mapping and Monitoring of Geohazards with Remote Sensing Technologies”

by Constantinos Loupasakis, Ioannis Papoutsis and Konstantinos G. Nikolakopoulos

Remote Sens. 2023, 15(17), 4145; https://doi.org/10.3390/rs15174145 - 24 Aug 2023

Viewed by 1711

Abstract

Geohazard monitoring is crucial for building resilient communities [...] Full article

(This article belongs to the Special Issue Mapping and Monitoring of Geohazards with Remote Sensing Technologies)

53 pages, 2568 KiB

Open AccessReview

The Odyssey of Bioactive Compounds in Avocado (Persea americana) and Their Health Benefits

by Deep Jyoti Bhuyan, Muhammad A. Alsherbiny, Saumya Perera, Mitchell Low, Amrita Basu, Okram Abemsana Devi, Mridula Saikia Barooah, Chun Guang Li and Konstantinos Papoutsis

Antioxidants 2019, 8(10), 426; https://doi.org/10.3390/antiox8100426 - 24 Sep 2019

Cited by 161 | Viewed by 55263

Abstract

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. Full article

(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)

► Show Figures

Graphical abstract

11 pages, 966 KiB

Open AccessArticle

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

by Simona Grasso, Ese Omoarukhe, Xiaokang Wen, Konstantinos Papoutsis and Lisa Methven

Foods 2019, 8(8), 305; https://doi.org/10.3390/foods8080305 - 1 Aug 2019

Cited by 59 | Viewed by 11064

Abstract

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. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

► Show Figures

Graphical abstract

12 pages, 3146 KiB

Open AccessArticle

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

by Konstantinos Papoutsis, John B. Golding, Quan Vuong, Penta Pristijono, Costas E. Stathopoulos, Christopher J. Scarlett and Michael Bowyer

Foods 2018, 7(7), 115; https://doi.org/10.3390/foods7070115 - 19 Jul 2018

Cited by 136 | Viewed by 11293

Abstract

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 (a_w) than those produced by spray-drying. Specifically, the MC and a_w 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 a_w 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. Full article

► Show Figures

Figure 1

10 pages, 1628 KiB

Open AccessArticle

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

by Konstantinos Papoutsis, Quan V. Vuong, Penta Pristijono, John B. Golding, Michael C. Bowyer, Christopher J. Scarlett and Costas E. Stathopoulos

Foods 2016, 5(3), 55; https://doi.org/10.3390/foods5030055 - 23 Aug 2016

Cited by 41 | Viewed by 9203

Abstract

Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m⁻², while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m⁻² resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m⁻² resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m⁻² was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages. Full article

(This article belongs to the Special Issue Utilisation of Plant Food Waste)

► Show Figures

Figure 1

Search Results (5)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI

Saved Queries

Search Filter Reset All

Years

Feature Papers

Subjects

Journals

Article Types

Countries / Regions

Search Results (5)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI