Papers by Costas Biliaderis
Physicochemical properties of jet milled wheat flours and doughs
Food Hydrocolloids, 2018
Abstract The aim of this study was to evaluate the physicochemical properties of white wheat flou... more Abstract The aim of this study was to evaluate the physicochemical properties of white wheat flour pulverized by jet mill and the rheological behavior of the resultant doughs. A commercial coarse (control) wheat flour with d50
Wheat bread quality attributes using jet milling flour fractions
LWT, 2018
Abstract The potential use of an ultrafine flour fraction obtained by jet milling pulverization o... more Abstract The potential use of an ultrafine flour fraction obtained by jet milling pulverization of a commercial white wheat flour in breadmaking was explored in this study. Three bread formulations were made by mixing the commercial flour with different levels of the ultrafine fraction (0, JM0, control; 50% JM50; and 100%, JM100), having flour median particle size values, d 50 , 75, 24 and 21 μm, respectively. With decreasing flour particle size the loaf specific volume, crust lightness and pore size decreased, whereas crust and crumb hardness increased. Upon storage, starch retrogradation, crumb hardness and crust moisture increased, while crust hardness, and crumb elasticity, cohesiveness and moisture decreased due to the staling events. A trained panel detected the changes in sensorial attributes upon storage, but differences between JM0 and JM100 breads (fresh and staled) were not perceived.
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Elsevier eBooks, 2007
Innovative Biobased Materials for Packaging Sustainability
Elsevier eBooks, 2016
Abstract Food packaging is an integral and essential part of the food industry since it protects ... more Abstract Food packaging is an integral and essential part of the food industry since it protects products from surrounding stress challenges, often of detrimental nature. Most of the currently used packaging plastics are produced from fossil resources because of the low cost and their advantageous properties such as lightness, flexibility, and sealability. However, increased use of petroleum-based packaging has led to major ecological problems due to their lack of biodegradability. In this context the use of biobased and biodegradable packaging recently has gained a considerable amount of interest. It can be defined as packaging that contains raw materials originating from agricultural and marine renewable sources. The aim of this chapter is to provide an overview on the recent scientific advances and applications in the field of biopolymer based packaging.
Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
Food bioscience, Jun 1, 2023
Phenolic extracts from solid wastes of the aromatic plant essential oil industry: Potential uses in food applications
Food chemistry advances, Oct 1, 2022
Food Emulsions as Flavor Delivery Systems
International Journal of Dairy Technology, Jan 8, 2018
The compositional characteristics of Feta cheese manufactured in two mountainous areas from raw m... more The compositional characteristics of Feta cheese manufactured in two mountainous areas from raw milk, from sheep fed by grass, and the forages' volatile organic compounds (VOC) were studied, to differentiate the Feta cheese. Although the main compositional features did not vary greatly, the proteolysis mode was altered. The VOC profiles of the cheeses varied. While some VOCs were common to both groups of cheeses, others were discriminatory for each production area. There were common terpenes in both the bulk forage and the mature cheeses. Overall, the VOC composition of Feta could provide a basis for identification with regard to its region of origin.
Clays and Clay Minerals, 1995
The objective of this study was to observe flocculation of montmorillonite in the presence of a g... more The objective of this study was to observe flocculation of montmorillonite in the presence of a glucose polymer (dextran) and to observe the effect of saturating cation and coagulant addition on the flocculation process. Flocculation of montmorillonite was dependent on polymer molecular weight, polymer/clay ratio (w/w), nature of exchangeable cation, and ionic strength of the suspension to which the polymer was added. The T500 dextran (molecular weight = 5 x 105) caused enhanced sedimentation of Ca-montmorillonite suspension at a polymer/clay ratio of-<0.01. Increasing the polymer concentration above this level stabilized the suspension such that sedimentation was less than or equal to that of the control. The T2000 dextran (molecular weight = 2 x 106) caused a similar increase in the sedimentation of Ca-montmorillonite at polymer/clay ratios of <0.1. The ability of the T2000 polymer to cause flocculation at greater polymer/clay ratios as compared to the T500 polymer was attributed to the lower osmolic pressure between clay particles for equal concentrations of the two polymers. Flocculation of Camontmorillonite by dextran was enhanced when the clay had initially been coagulated by the addition of salt. Reduction of the diffuse double layer upon addition of salt permitted the polymer to extend beyond the electrostatic barrier of the clays. Dextran was not able to flocculate Mg-montmorillonite suspensions with or without the presence of coagulant. The displacement of water molecules at the clay surface rather than within the hydration shell of the more highly polarizing Mg cations by polymer segments resulted in a greater polymer collapse on the clay surface leaving fewer and shorter polymer loops and tails available for contacting adjacent clay particles.
Journal of the Science of Food and Agriculture, 2000
After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crysta... more After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96°C. GA can reduce the pHinduced conformational perturbations of ovalbumin. The presence of GA improved the stability of the α-helix and β-turn regions against pH, but showed less influence on the random coil and β-sheet domains. The complex coacervates showed the highest viscosity value at pH 3.7 compared with the other pH values tested (4.0, 3.4, 3.0, 2.7) due to the stronger interactions of OVA and GA. A large thixotropic loop was observed for the coacervate obtained at pH 3.7 compared with that obtained at pH 4.0. Moreover, the salt concentration and OVA:GA ratio influenced the rheological properties by affecting the structure and composition of the complexes. A stronger interaction between OVA and GA led to greater viscoelastic properties.
Innovative bio-based materials for packaging sustainability
Elsevier eBooks, 2022
Abstract Food packaging is an integral and essential part of the food industry since it protects ... more Abstract Food packaging is an integral and essential part of the food industry since it protects products from surrounding stress challenges, often of detrimental nature. Most of the currently used packaging plastics are produced from fossil recourses because of the low cost and advantageous properties such as lightness, flexibility, and sealability. However, increased use of petroleum-based packaging has led to significant ecological problems due to their lack of biodegradability. In this context, the use of bio-based and biodegradable packaging has been gaining lots of interest lately. It can be defined as packaging that contains raw materials originating from agricultural and marine renewable resources. This chapter aims to provide an overview of the recent scientific advances and applications in the field of biopolymer-based packaging.
Composition and Physicochemical Properties of Linseed (Linum usitatissimum L.) Mucilage
Journal of Agricultural and Food Chemistry, Feb 1, 1994
Linseed mucilage, consisting mainly of water-soluble polysaccharides, was isolated from the seeds... more Linseed mucilage, consisting mainly of water-soluble polysaccharides, was isolated from the seeds and a partially defatted meal by different extraction regimes. The mucilage yield (3.6-9.4%) and level of contaminating proteins varied substantially with the temperature of extraction and nature of the raw material; lower yields of relatively pure polysaccharide extracts were obtained from the seeds at 4 o C. Although the relative monosaccharide composition varied with the extraction conditions, galacturonic acid, galactose, xylose, and rhamnose were the major monosaccharides; fucose, arabinose, and glucose were minor constituents
Rheological properties and aroma characteristics of mixed whey protein isolate – egg yolk or yolk plasma gels
Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration
Food and Bioprocess Technology, Feb 17, 2022
Changes in the physical state of muscle cell membranes, induced by low temperatures, can affect t... more Changes in the physical state of muscle cell membranes, induced by low temperatures, can affect the efficiency of osmotic dehydration of meat. The objective of this study was to relate the diffusion kinetics observed during osmotic processing with changes in the physical state of constituents in meat tissue, thus explaining the deviation from linearity observed in Arrhenius modeling of water loss kinetics at low temperatures. Beef meat was osmotically dehydrated at temperatures between 6 and 18 °C. Water loss and solids gain were measured, and their corresponding mass transfer coefficients were estimated using the Peleg’s model. Arrhenius modeling of the water diffusion coefficients versus temperature demonstrated the existence of two linear regions intersecting at around 11–12 °C, implying a physical-state change of the meat tissue. Using differential scanning calorimetry, an endothermic transition at around 12 °C was noted, which might be attributed to a phase transition of the cell membrane lipids from a solid gel phase to a liquid-crystalline phase. The results provide useful information on the temperature dependence of the physical state of meat constituents governing water diffusion process in meat.
The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars
Journal of Food Composition and Analysis, Oct 1, 2021
Abstract Peach (Prunus persica) fruit is widely consumed, both as fresh or as processed (mostly b... more Abstract Peach (Prunus persica) fruit is widely consumed, both as fresh or as processed (mostly by canning) product. Despite its economic importance, a limited number of studies have dealt with quality assessment of clingstone peach cultivars after thermal processing. Thus, the aim of the current study was to evaluate the effect of canning process on compositional, sensorial and textural attributes of fruit from seven non-melting peach cultivars which exhibit on-tree ripening in succession, spanning from July till mid-September in the northern hemisphere. Descriptive quantitative analysis indicated discrete varietal differences, providing useful insights for the industry regarding the quality and marketing potential for canned products of each cultivar. Fruit packed in diluted-clarified grape juice concentrate, aiming towards a less caloric content product, demonstrated an inferior consumer perception regarding bitterness, astringency and off-taste. Storage of the canned fruit (6 versus 24 months) led to texture depletion modifications on a cultivar-dependent manner. ‘Ferlate®’ registered desirable textural properties, while ‘Mirel®’, besides the appealing orange-coloured fruit pieces, aligned with satisfactory sensorial properties, provide further marketing options for the peach canning industry. Both early (‘Romea’) and late-season ripening (‘VLG’) cultivars were proven amenable to canning with acceptable quality attributes, offering a sustainable solution towards extension of the non-melting peach harvesting season.
Barley β-glucan cryogels as encapsulation carriers of proteins: Impact of molecular size on thermo-mechanical and release properties
Bioactive Carbohydrates and Dietary Fibre, Oct 1, 2015
Abstract The potential use of barley β-glucan cryogels as encapsulation carriers for delivery-con... more Abstract The potential use of barley β-glucan cryogels as encapsulation carriers for delivery-controlled release of proteins was explored. For cryogel preparation, mixed β-glucan (4.2% w/w)/protein (0.8%) aqueous dispersions were subjected to 10 freezing (−23 °C/24 h) and thawing (25 °C/24 h) cycles, using three purified barley β-glucan isolates differing in molecular weight, Mp (55, 140 and 320 kDa) and four proteins, selected as model core constituents; i.e. β-lactoglobulin (18 kDa), ovalbumin (43 kDa), bovine serum albumin (67 kDa), invertase (270 kDa). Dynamic rheometry revealed that the mechanical properties of the composite cryostructurates, were significantly affected (p
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
Food Research International, Apr 1, 2023
Stability of natural food colorants derived from onion leaf wastes
Food Chemistry, Aug 1, 2022
Plant anthocyanins have widely been employed as natural food colorants. However, their instabilit... more Plant anthocyanins have widely been employed as natural food colorants. However, their instability restricts many of their applications in food industry. In this study, anthocyanins were extracted from onion outer scales, using aqueous solutions with or without added cyclodextrins (CDs). The results indicated that when cyclodextrins were included in the extraction medium, the anthocyanins were stable or even had improved and augmented color intensity upon storage or following thermal and UV-light treatments over a broad pH range (2.0-7.0). FT-IR and UV-Vis spectroscopy measurements confirmed the formation of inclusion complexes between CDs and anthocyanins and the presence of pyranosyl groups (pyranoanthocyanins) upon heating. Overall, the stability of onion anthocyanins under various environmental stresses, often encountered during food processing and storage, indicates that the natural color extract from onion outer scales can be of value as an interesting colorant alternative for food applications.
A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
Food Research International, Sep 1, 2022
Food Hydrocolloids, Apr 1, 2018
Novel electrospun fibers from different blends of whey protein isolate (WPI) and pullulan have be... more Novel electrospun fibers from different blends of whey protein isolate (WPI) and pullulan have been developed and characterized. The effect of the blend ratios on the solution properties, such as viscosity, surface tension and electrical conductivity, and morphology of the resulting electrospun structures were investigated. The addition of pullulan in the blends resulted in increased viscosity and lower conductivity of the solutions which were beneficial to form more uniform nanofibers with diameters of around 231 nm. Moreover, the influence of the processing parameters such as flow rate, applied voltage, tip-to-collector distance on the morphology of electrospun fibers were studied. The fiber diameter increased as the flow rate augmented while the effect of this parameter diminished when the solution viscosity was low. On the other hand, applied voltage and tip-to-collector distance did not have excessive influence on the size of the nanofibers. Therefore, solution properties have been identified as the most significant parameters in the electrospinning process using such hydrocolloid blends. Infrared spectroscopy indicated that the composite fibers exhibited spectral features of both polymeric components as well as pointed to intermolecular interactions between the M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 polymeric species. The thermal stability of the fibers was better than that of pure WPI, while the calorimetrically determined glass transition temperature (Tg) decreased with increasing pullulan content in the biopolymer blend. Such composite materials may find use in the food and pharmaceutical industries in formulating new products with specific material properties.
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Papers by Costas Biliaderis