Master of Research, Global Innovation and Sustainability in the Food Industry and Nutrition

Μόνιμο URI για αυτήν τη συλλογήhttps://hellanicus.lib.aegean.gr/handle/11610/26339

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Valorization of agricultural waste for the production of single cell protein - based films enhanced with microbial melanin
(2025-03) Gala, Freideriki; Γάλα, Φρειδερίκη
Reinforcement of biodegradable and/or edible films with natural compounds could provide a novel and promising alternative to synthetic films, aligning with principles of sustainable development and circular economy. This research explores the simultaneous biotechnological treatment and valorization of agriculture waste streams, currently underutilized in both environmental and economic terms for the production of value-added products, such as biopolymers and bio-based films. While current research trends focus on single-cell protein-based films, a significant gap in literature exists. Single cell protein (SCP), an innovative proteinaceous source derived from agro-industrial waste materials via microbial fermentation, and microbial melanin, a biopolymer with excellent mechanical properties and high environmental interest, are the key components of this research. In this study, SCP derived from biotechnological utilization of cheese whey using the yeast strain Kluyveromyces marxianus EXF- 5288, was examined as proteinaceous matrix for film production with packaging applications. Microbial melanin was obtained by the cultivation of the black yeast strain Exophiala phaeomuriformis EXF- 6108 on free sugars extracted from orange peel waste and was reinforced in the SCP-based films to improve their structural and functional properties. Results demonstrated that the addition of melanin significantly affected SCP-based films’ opacity, reduced their moisture content and solubility and improved their UV-blocking properties, especially when melanin was used in high concentrations. SCP-based films enriched with 20% v/v melanin presented the most effective UV-protection, eliminating transmission in the UVC and UVB regions while substantially reducing UVA transmittance. However, the melanin enrichment altered the mechanical properties of the films, leading to reduction of the tensile strength. The study’s findings highlight the potential use of melanin-enriched SCP-based films as an eco-friendly, biodegradable alternative to synthetic packaging materials. Their ability to provide enhanced UV-protection and improved barrier properties could categorize them as suitable candidates for applications in the food and pharmaceutical industry. Future research could focus on optimizing film formulations to enhance mechanical integrity while maintaining the beneficial optical and barrier properties. Additionally, parameters such as sensory characteristics of the enclosed product, microbial and mechanical safety of films, and consumer perception of such alternative biotechnologically derived products should be considered for their successful inclusion in the market. With further research, these novel films could stand as a sustainable replacement for conventional synthetic packaging materials, contributing to waste reduction and circular economy.
Consumer preferences and sensory analysis of Chios mastiha: case study of yogurt powder and maize cream
(2025-03) Mertzanidou, Aikaterini; Μερτζανίδου, Αικατερίνη
This study investigates consumer preferences and sensory analysis of Chios Mastiha-enhanced products, specifically yogurt powder and maize cream. Chios Mastiha is a resinous sap produced from the mastiha tree (Pistacia Lentiscus var. Chia), possesses distinctive therapeutic and aromatic properties utilized across various industries. Despite its proven benefits, research on consumer preferences for Chios Mastiha-incorporated products is very limited. The research focuses specifically on Mastiha-flavored maize cream and freeze-dried yogurt. The aim is to comprehensively evaluate the impact of Chios Mastiha on products characteristics, packaging attractiveness, and consumer emotions through sensory and emotional analysis. Sensory evaluation encompasses taste, aroma, texture, appearance, and mouth feel, engaging participants' senses comprehensively. Emotional analysis explores affective responses and associations among consumers, using visual or auditory data for deeper insights. The methodology involves a preliminary survey questionnaire, focus groups with Chios Mastiha consumers, eye tracking and sensory analysis comparing products with and without Chios Mastiha. Findings hopefully will contribute to the concept of "mood food" for Chios Mastiha-enhanced products.
Physicochemical and sensory analysis of apple sauce
(2025-03-04) Λιαμπότης, Μάριος; Liampotis, Marios
This thesis investigates the sensory and physicochemical properties of three distinct recipes for apple cream filling, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate apple cubes to provide texture, while the third recipe features a smooth, cube-free formulation designed for a more uniform consistency. The research aims to optimize these formulations by evaluating the impact of ingredient composition and processing techniques on sensory attributes and physicochemical stability. Physicochemical parameters, including moisture content, pH, viscosity, water activity, titratable acidity, fiber content, and emulsion stability, were measured to assess the quality and shelf stability of the fillings. The inclusion of apple cubes introduced variables related to texture and flavor distribution, necessitating specific analysis of their interaction with the cream base. Sensory evaluation was conducted by a trained panel of 100, to assess attributes such as sweetness, tartness, creaminess, texture, mouthfeel, and overall acceptability across the three recipes. The results indicate that the presence of apple cubes significantly enhances textural attributes, with the two cube-containing recipes scoring higher in sensory evaluations for crunchiness and perceived freshness. However, these recipes exhibited slightly lower viscosity and emulsion stability compared to the cube-free formulation, which maintained a creamier texture and uniform consistency over extended storage. The cube-free recipe was preferred by panelists seeking a smoother mouthfeel, while the cube-containing recipes appealed to those desiring a more dynamic sensory experience. All three recipes achieved a balance between tartness and sweetness, with minor variations attributed to the apple variety and sweetener type. This research demonstrates the critical role of formulation choices in tailoring sensory and physicochemical properties of apple cream fillings to meet diverse consumer preferences. The findings provide a framework for developing versatile fruit-based fillings suitable for various pastry applications. Future work could explore the integration of functional ingredients, alternative apple cultivars, or innovative processing techniques to further enhance the nutritional and sensory characteristics of these products.
Advancement in the utilization of agri-food waste for the production of melanin-based bacterial cellulose
(2025-03-10) Tolia, Eirini; Τόλια, Ειρήνη
Melanin derived from microorganisms, plants and mammals possess exceptional characteristics, including radioprotective and antioxidant activity, as well as the ability to chelate heavy metals and absorb organic molecules. Research has demonstrated a direct and proportional correlation between the antioxidant activity of food packaging films and the augmentation of melanin nanoparticles. Cellulose is the primary natural polymer, possessing a diverse array of uses owing to its biocompatibility and exceptional ability to create films. BC possesses the capability to serve as a polymer matrix and can undergo ex-situ and in-situ alterations to tailor the functional qualities of the material for its intended application in food packaging. In this study, utilization of cheese whey for BC production from bacterial strain Komagataeibacter rhaeticus UNIWA AAK2 was studied. Moreover, the production of melanin through citrus waste valorization using the black yeast strain Exophiala phaeomuriformis EXF- 6108 was also examined. The characterization of BC based films reinforced with microbial melanin showed that carbon sources as well as melanin enrichment had a significant impact on the films’ characteristics. In the case of BC, color analysis showed that the L* differed significantly depending on the film composition, with DCW films presenting the highest L* values (84.07 ± 0.73) and glucose-melanin (Glu-Mel) films the lowest (37.37 ± 1.77). The WVP ranged from 1.86 gmm/m²hkPa for the DCW-melanin films to 3.37 gmm/(m2dkPa) for the Glucose films, indicating the effect of carbon source and melanin. The solubility was higher in Glu-Mel films (55.06 %) and lower in DCW films (13.46 %). The mechanical properties showed low tensile strength (TS) and elongation break (E%), with maximum values reaching 12.75 MPa and 3.29% respectfully. Melanin’s addition showed slight enhancement of the film’s mechanical properties. BC enrichment with melanin indicated UV-blocking properties, and most particular in the UVC and UVB spectrum (200 - 320 nm). The findings showed that the analyzed films enriched with microbial melanin could potentially act as a viable alternative to current synthetic films, as well as those improved with natural or synthetic melanin for packaging applications. Cost-effective melanin and BC production on a large scale, is a major technical challenge. The strategy of utilizing low cost and abundant agro-industrial waste and by-product streams to produce both microbial melanin and BC is in line with the concepts of sustainable development and circular economy.
Utilizing alternative flours towards the development of edible spoons
(2025-03-12) Αναστασόπουλος, Μιλτιάδης
Plastic and agricultural waste are two main problems, and both continuously raise environmental concerns. Plastic waste harms the environment, especially the marine life , and causes many health problems in the living organisms. It can also potentially harm humans, when it enters the food chain. Agricultural waste plays a significant role in the increased emissions of greenhouse gases concerning many environmental problems. A possible way to reduce these kinds of waste is the production of edible cutlery, such as spoons made by alternative flours derived by agri-cultural by products like grape seed flour (GSF) and olive seed flour (OSF). This approach serves a dual propose: First, it helps reduce plastic waste by replacing single-use plastic spoons, and second, it minimizes agricultural waste by converting these by products into functional and sustainable alternatives. Under this perspective, edible spoon samples were produced with wheat flour (control sample) and alternative flours (GSF, OSF) under two different substitutions (5%, 10%) and in two different baking temperatures (160°C, 180°C). Initially, the moisture content, their texture and color were examined. Water absorption, solubility, and degree of swelling tests were conducted. Moreover, a biodegradability test took place while a survey study regarding the concept of circular economy and the re-utilization of agro-industrial by-products in food industry was also conducted. The above parameters aimed to interpret the physicochemical characteristics of the edible spoons, their decomposition under the soil and the consumers’ perception about circular economy and the usefulness of the edible spoons. The used statistical analysis were ANOVA and Tukey HSD test to find any possible differences in the formulation of the investigated parameters. The results were promising for the edible spoons. Initially, the spoons produced with the alternative flour (grape and olive seed flour) showed higher moisture content than the control samples and softer texture. Water absorption, solubility and degree of swelling were increased with the addition of the edible spoons in general. However, at 180°C the values were reduced showing a possible increased stability in liquid foods. Additionally, hardness was reduced with the addition of OSF leading to a softer final product in both temperatures and GSF at 180°C. Color becoming darker with the addition of alternative flours and the color of the with the alternative flours were different from the control sample. The biodegradability test didn’t show the expected results and lastly the questionnaire showed that the participants showed interest about the applications of circular economy in the food industry. Concerning the edible spoons, most of the participants believe that the spoons are contributing to their positive environmental impact and that they will be used in a meal to be eaten. Last but not least, the participants showed their interest in using alternative flours as raw material for producing the edible spoon samples. In conclusion, this study suggests that edible spoons can be manufactured with/ without the addition of the alternative flours. Their incorporation simply enhances their environmentally friendly profile in the reduction of plastic and agro-industrial waste. Although, further research must be done because their formulation and production is in early stages. The optimization of their formulation and more consumer studies is a logical approach to be attractive in all the consumer groups.
Using the business model canvas (BMC) for a case study of a café-restaurant with sustainable and healthy food
(2025-03-17) Athanasiou, Aphrodite; Αθανασίου, Αφροδίτη
The global food industry is undergoing a transformative shift towards sustainability and health-conscious consumption patterns. In an era characterized by escalating environmental concerns and growing awareness of the impact of food choices on health, there is a pressing need for innovative approaches to foodservice that prioritize sustainability and nutrition. As food scientists, we recognize the significant role of business, particularly restaurants, in promoting sustainable and healthy food choices while addressing pressing environmental and public health challenges. This thesis seeks to explore the application of the Business Model Canvas (BMC) framework within a cafe-restaurant specializing in sustainable and healthy food offerings. The rationale behind this thesis proposal stems from the recognition of the interconnectedness between food, health, and the environment. With the global population facing unprecedented challenges related to climate change, resource depletion, and diet-related diseases, there is an urgent need for businesses in the food sector to adopt more sustainable and health-conscious practices. By leveraging the BMC framework, which provides a structured approach to analyzing and designing business models, this study aims to uncover opportunities for innovation and value creation in the context of a cafe-restaurant specializing in sustainable and healthy food options. By completing this thesis, valuable knowledge was gained on the design, implementation, and optimization of a business model for a café-restaurant with sustainable and healthy food offerings. The Business Model Canvas and sustainable business models can be used to support innovation and improve the sustainability of a business. The purpose of this study was to examine the willingness of future customers towards sustainability and the potential for innovation in the coffee sector from a business model perspective. The aim was to help the coffee industry to integrate sustainability more comprehensively, based on consumers' food preferences and their willingness to adopt change. Using a business model canvas can help identify the processes and stakeholders that support or hinder sustainability in a company. In addition, sustainable innovations in the coffee-restaurant sector can be enhanced by creating a diverse workforce, encouraging employees to innovate by setting aside time to experiment with new ideas, and providing training on innovation and sustainability. In conclusion, as the food sector is rapidly evolving in the cycle of sustainability innovation in the economic, social, and environmental sectors, the active adoption of innovation in all its forms is a one-way street. From what was shown in the study, many are still stuck to old traditional patterns, but on the other hand they are also willing to take the next step and follow sustainable and innovative trends and practices, at least in their food choices. However, there is still room for further research on how innovation could be best applied in this area of food service.
Functional biopolymers from bacterial cellulose
(2025-06) Farkatsi, Despina; Φαρκάτση, Δέσποινα
The increasing global emphasis on sustainability has placed interest in biopolymers as eco-friendly alternatives to conventional plastics, which are associated with environmental contamination problems such as microplastic and hazardous substances formation. Among these, cellulose and bacterial cellulose (BC) stand out due to their biodegradability, high surface area, porosity, and abundance of modifiable hydroxyl groups. Bacterial cellulose is a natural biopolymer biosynthesized by specific strains of acetic acid bacteria, distinguished for its exceptional purity, high crystallinity, and nanoscale fibrillar network. However, its inherently hydrophilic nature presents limitations for certain applications. This thesis focuses on the functionalization of bacterial cellulose through an ordered fabrication strategy. Functionalization is accomplished via a physical modification approach that is based on micro topographical surface patterning through embossing. The results demonstrate that the modified BC successfully replicated micro-patterns, including both channels and spot features, indicating effective pattern transfer. These findings confirm the potential for tailoring BC-based materials with advanced desired multifunctional capabilities, supporting the advancement of multifunctional, biodegradable systems for active and smart food packaging. This work not only fills a significant research gap in the simultaneous attainment of superhydrophobic and antimicrobial functionalities in BC films but also aligns with global efforts to reduce plastic use and improve food safety through the adoption of sustainable, bioactive packaging solutions.
Understanding consumer perceptions of food quality and safety characteristics, as depicted in social media and data from the World Wide Web
(2025-06-06) Γραμμένος, Αλέξανδρος; Grammenos, Alexandros
This thesis investigates consumer perceptions of food quality, safety, and brand communication as reflected on social media platforms, focusing specifically on Instagram and TikTok posts concerning snack products from major multinational food companies. The study aims to offer a comprehensive, data-driven analysis of how users on these platforms discuss, interpret, and respond to various food-related risks, including chemical, microbiological, and physical hazards, as well as broader concerns about product quality, recall events, and brand accountability. To achieve this, a robust dataset was compiled comprising 3,407 Instagram posts and 5,832 TikTok posts collected over a decade (2012–2025). Each post was evaluated through a structured, 17-question framework using a locally deployed large language model (LLM), yielding multidimensional qualitative annotations across variables such as risk type, sentiment, engagement, product and company details, and user characteristics. Statistical methods, including two-proportion z-tests and chi-square tests, were applied to assess the significance of observed differences between the two platforms. Results reveal statistically significant differences between Instagram and TikTok across most variables, particularly in the prevalence of posts related to food recall, food safety, and microbiological risks. TikTok posts were generally more likely to contain specific geographic or origin information, likely due to the platform’s structured tagging and caption conventions. On the other hand, Instagram content more frequently contained brand identifiers, sentiment- rich commentary, and engagement with best-before dates or physical product details. Sentiment analysis also confirmed distinct platform patterns, with TikTok skewing more positively and Instagram presenting a higher proportion of neutral or information-focused discourse. This study contributes to existing knowledge by integrating advanced computational methods with thematic content analysis, offering a novel empirical lens on how consumer concerns are expressed, amplified, or mitigated through visual-digital narratives. The research highlights the potential of social media as a surveillance mechanism for early risk detection, consumer trend monitoring, and crisis communication evaluation. The findings have implications not only for food companies seeking to manage brand reputation in real time but also for regulators and public health institutions aiming to align safety messaging with evolving digital discourse. The thesis concludes by suggesting areas for methodological refinement, cross-cultural expansion, and more integrative models linking sentiment dynamics with real-world risk responses.
Fabrication of a paper-based microfluidic device for the colorimetric detection of heavy metal ions
(2025-06-26) Γιαννάκη, Ιλιάς; Giannaki, Ilias
Στην παρούσα διπλωματική εργασία θα διερευνηθεί η εφαρμογή της μικρορρευστομηχανικής σε χάρτινο υπόστρωμα για την χρωματομετρική ανίχνευση βαρέων μετάλλων. Στο αρχείο της βιβλιογραφικής ανασκόπησης, στο πρώτο μέρος παρουσιάζονται οι οδοί μέσω των οποίων τα βαρέα μέταλλα εισέρχονται στην τροφική αλυσίδα καθώς και οι δυσμενείς επιπτώσεις τους στην ανθρώπινη υγεία. Στο δεύτερο μέρος παρουσιάζονται οι πιο πρόσφατες επιστημονικές εξελίξεις στον τομέα των χάρτινων μικρορρευστομηχανικών διατάξεων, συμπεριλαμβανομένων των υλικών, των μεθόδων κατασκευής και των εφαρμογών τους, με έμφαση σε έρευνες που αφορούν την ανίχνευση συγκεκριμένων βαρέων μετάλλων. Το πειραματικό μέρος πραγματοποιήθηκε στο Εθνικό Κέντρο Έρευνας Φυσικών Επιστημών «Δημόκριτος». Η μελέτη επικεντρώθηκε στη βελτιστοποίηση της έντασης του χρώματος σε διαφορετικούς τύπους χαρτιού, έπειτα από την αντίδραση ιόντων Cu(II) με bathocuproine υπό όξινες συνθήκες, η οποία παράγει ένα πορτοκαλί σύμπλοκο. Αρχικά, αξιολογήθηκε η ανάπτυξη του χρώματος σε υγρά δείγματα και δημιουργήθηκε καμπύλη βαθμονόμησης στα 480 nm. Στη συνέχεια, εξετάστηκε η χρωματομετρική απόκριση σε κυκλικά χάρτινα υποστρώματα (διαμέτρου 4,6 mm), συμπεριλαμβανομένων των χαρτιών Whatman No. 1, Selab και Branchia. Διερευνήθηκαν τεχνικές βελτιστοποίησης, όπως η προσθήκη PEG 6000 στο διάλυμα bathocuproine. Αν και το PEG 6000 δεν ενίσχυσε σημαντικά την ένταση του χρώματος, μείωσε αποτελεσματικά την τυπική απόκλιση, υποδεικνύοντας βελτιωμένη επαναληψιμότητα. Περαιτέρω πειράματα πραγματοποιήθηκαν με κατεργασία οξυγόνου πλάσματος διάρκειας 3 και 6 λεπτών και στις δύο πλευρές κάθε τύπου χαρτιού, με στόχο την αύξηση της υδροφιλικότητας και τη βελτίωση της κατανομής του χρώματος. Η κατεργασία 6 λεπτών με πλάσμα παρείχε τη σημαντικότερη βελτίωση στο χαρτί Branchia, παράγοντας πιο ομαλή καμπύλη βαθμονόμησης και επιτυγχάνοντας χαμηλότερο όριο ανίχνευσης 0,05 mM. Αντίθετα, τα χαρτιά Whatman και Selab εμφάνισαν ελάχιστη ανιχνεύσιμη συγκέντρωση 0,1 mM, τόσο οπτικά όσο και βάσει των μέσων τιμών έντασης χρώματος. Τέλος, διερευνήθηκε η τριχοειδής ροή και η δυνατότητα δημιουργίας μιας πολυστρωματικής διάταξης.
The use of cassava flour as a thickening agent in the formulation of tomato sauce, study of the effect on physical stability, rheological, textural and sensory characteristics
(2024) Tumusiime, Alex
This study examined the effects of using cassava flour to thickener tomato sauces in comparison with corn starch. syneresis was measured using the blotter test, the samples containing cassava flour had significantly lower values (3.53 mm to 4.83 mm) than the reference sample (6.08 mm). all samples behaved as pseudoplastic shear thinning, fluids with a tendency to yield stress with r2 values ranging between 0.9939 to 0.8917 when described using the power law model. flow behavior index values ranged from 0.1779 to 0.2577. consistency index values decreased from 50.734 to 30.360 as more corn starch was substituted with cassava flour. viscosity ranged from 48,000 cp to 81,800 cp at room temperature and at 2.5 rpm. no significant differences were identified in the textural firmness of the samples. adhesiveness decreased with increasing cassava flour, springiness values ranged from 0.90 to 1.00. cohesiveness, gumminess and chewiness all decreased with increasing cassava flour. sensory evaluations indicated that there were no significant differences in the sensory attributes at 50% substitution of corn starch with cassava flour except in appearance. the findings suggest that within certain limits and in combination with other thickening agents, cassava flour can be used for thickening tomato sauces.
Utilization of okra (Abelmoschus esculentus (L.) Moench) as a stabilizer in mango fruit juice beverages
(2024-04-20) Tumwesigye, Grace
This study investigated the use of okra mucilage as a potential hydrocolloid in stabilizing mango juice. The study examined the effects of different maturity indices and concentrations of fresh and dry okra powder, as well as the effect of different temperature-time combinations of treatment on the viscosity, nutritional composition, microbiological, quality, shelf stability, and sensory properties of mango juice with added okra extracts. The results showed that the addition of okra extracts increased the viscosity and shelf stability of the mango juice. The best stability results were obtained from juice that had 0.5% fresh okra of maturity index 1 and 0.5% dry okra of maturity index 2. Furthermore, the study found that okra extracts could increase the nutritional content of the mango juice, including carbohydrate, dietary fiber, total ash, vitamin C, calcium, vitamin A, and iron. The study concluded that okra extracts have the potential to be used as a stabilizer in mango juice at concentrations of 0.5% fresh okra of maturity index 1 and 0.5% dry okra of maturity index 2 as an alternatives to xanthan gum.
Sensorial properties, consumer perception and acceptance of soy and sorghum based biscuit for children aged 3-5 years old
(2024-07-18) Janica, Livia
This study highlights the critical role of nutrition in supporting the growth and development of toddlers, particularly in combating prevalent malnutrition issues among Indonesian children. By incorporating protein-rich ingredients such as soy and sorghum into commonly consumed snacks like biscuits, there is potential to enhance their nutritional content and address deficiencies effectively. The research focused on developing sorghum-soy biscuits, starting with an online survey and followed by detailed sensory evaluations. Emotion mapping and focus group discussions further enriched understanding of consumer preferences, utilizing both descriptive and statistical analyses. The hedonic evaluation of panelists' preferences for various soy-sorghum biscuit formulations revealed significant sensory distinctions. ANOVA and Tukey tests identified sample 211 as notably different across all attributes from samples 695 and 708, while sample 314 differed significantly in aroma and texture compared to sample 695, but not sample 708. Preference mapping indicated that samples 211 and 314 were favored by 60-80% of participants, whereas samples 708 and 695 received favorability ratings of 20-40%, indicating varied consumer preferences. These findings underscore the importance of taste and texture in consumer acceptance and suggest areas for product refinement. Overall, this research underscores the potential of enriching snacks with protein-rich ingredients to improve nutritional intake, addressing both sensory preferences and nutritional needs crucial for toddlers' health and development.
Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions
(2024-12-08) Melios, Stergios; Μέλιος, Στέργιος
The impact of the meat sector on the environment is critical in the discussions on climate change and many meat alternatives have been suggested as solutions to reduce meat production and consumption worldwide. Some of them focus on improvement of livestock systems themselves, such as the development of agroecological practices or sustainable intensification. Others suggest various alternatives to meat, such as plant-based meat, cultured meat, insect-based products or hybrids meat products (those containing both animal- and plant-based protein. Other authors argue that also the biotechnology of cultured meat could offer a sustainable solution for meat consumption. The primary objective of this study was to understand the attitudes, motives, and attributes shaping consumer willingness to try (WTT), eat regularly (WTE) and pay (WTP) for cultured meat having, as a case study, a sample of 838 residents in Greece and using a questionnaire that has been employed and tested in numerous other countries. This study is the first investigation involving consumers in Greece, where they were initially introduced to the concept of cultured meat through both pictorial and textual content. Thus, this research looked at factors influencing the perception of cultured meat including sociodemographic and product characteristics as well as the role of context and naming. The results primarily reflected the views of well-educated consumers that belong to Generation Z—although this was not the initial focus, it was considered a demographic anticipated to be the primary market for cultured meat upon its introduction. A total of 58% of the consumers expressed WTT cultured meat, with primarily Gen Z showing a significantly higher positive attitude toward it. However, the WTT was primarily driven by curiosity and it was not reflected in WTE regularly or to pay more for it. The attitudes that notably influenced consumers’ WTT cultured meat were those comparing it to conventional meat. For instance, while the notion that “on-farm breeding and the meat industry cause important ethical problems” did not significantly impact WTT cultured meat, the idea that “the consumption of cultured meat would be more ethical compared to that of conventional meat” had a high positive significance. Similarly, attitudes comparing cultured meat to conventional meat in terms of being “similar in taste”, “healthy, safe, and nutritionally rich”, and “eco-friendly” significantly influenced positively WTT it. Surprisingly, only 9.7% were “attracted” by the novelty of its technology in order to be willing to try it. In addition, lack of trust in the “laboratories and the start-ups developing it” was a prominent determinant (40.7%) to the consumers’ reluctance. The names participants in this study found the most relevant to cultured meat were those emphasizing its artificial nature, such as meat that someone artificially created (38.3%), or this that is cultured (28.4%) or synthesized (25.1%). Therefore, the importance of clear and non-misleading naming to preserve consumers’ right to know what they are purchasing was also emphasised. Consumers in Greece seem to prioritized a set of characteristics they would expect from cultured meat, giving emphasis to factors such as taste, safety, and nutritional value. In conclusion, the potential acceptance of cultured meat in Greece is influenced by various factors, including generational shifts, product characteristics, naming, and promotion. If cultured meat is introduced to the market, consumers should be highly involved in its development and launch. They should not be misled and must have the opportunity to provide feedback to manufacturers and be continuously informed about this biotechnology. Otherwise, there is a risk that significant funds will be invested in a product that consumers may ultimately reject.
Βελτιστοποίηση των φυσικοχημικών ιδιοτήτων και της αισθητηριακής αντίληψης ανθρακούχου νερού
(2024-09-28) Βασιλειάδου, Σοφία
In recent years, there has been a noticeable increase in public interest in flavored waters as a supposedly healthier alternative to sugary drinks. This study looks into flavored waters, aiming to improve their features in various ways. A lot of research has gone into this area, starting from the creation of the product itself. Different aspects like flavor combinations, coloring, sweetness levels, and the right sweeteners have been carefully examined. Moreover, the study looks at the market by analyzing consumer preferences through a questionnaire and by testing with about 100 consumers using visual and sensory tests. Consumers were asked to evaluate the packaging of similar products in special chambers. The new product also underwent sensory tests, where it was compared to similar and competing products, and feedback was collected on the emotions it evoked in consumers. This comparison provided useful insights into all the products considered.
Sensory and nutritional evaluation of porridge prepared from Supplevit (vitamin-mineral premix) Fortified Finger millet (Eleusine coracana) flour
(2024-11-08) Kajjabugere, Jennifer
Micronutrient malnutrition is a pressing global challenge, affecting populations in both developing and developed countries. In Uganda, it remains a significant public health concern, contributing to increased disease burden and mortality. One way to combat this is through food fortification, which enhances the nutritional profile of staple foods like finger millet flour. Therefore, in this study the fortification of finger millet flour using Supplevit, a multi-nutrient fortificant, to enhance the flour’s nutritional profile was investigated. The targeted nutrients for fortification included iron, vitamin A, and B-vitamins (B1, B2, B3, B6, B9, B12). Results indicated that fortification significantly increased the iron, vitamins A, B1, B2, B3, and B6 contents in the porridge, without compromising its sensory acceptability. Particularly iron content increased by 5.5%, vitamin A by 38.1%, vitamin B1 by 152.1%, B3 by 19.9% and B6 by 310.1%. Overall acceptability of both the control and fortified porridges were satisfactory with a mean score above 5. Emotional responses differed significantly between the two porridges for emotions of Calm (p=0.042), Interested (p=0.046), Pleasant (p=0.039) and Pleased (p=0.02). Overall, fortification of finger millet flour porridge with Supplevit significantly enhances the nutritional value of finger millet flour and porridge, offering a viable solution for addressing micronutrient deficiencies.
The effect of extra virgin olive oil, rich in phenolic compounds, on consumers’ perception and potential association with metabolic health
(2024-09) Liva, Konstantina; Λίβα, Κωνσταντίνα
The ever-increasing prevalence of obesity in Greece, which leads to the increase of non-communicable diseases such as cardiovascular diseases, underlines the urgent need for new non-interventional therapeutic methods aimed at reducing the risk of mortality and with minimal side effects. Therefore, the project aimed to investigate the impact of high phenolic olive oil (HPOO) on patients with abdominal obesity and related metabolic abnormalities after two months of consumption. To this end, a double-blind, randomized, controlled trial was designed considering all ethical aspects. Adults with central obesity and metabolic abnormalities (dyslipidemia, hypertension, insulin resistance and/or diabetes) daily received either HPOO or Low Phenolic Olive Oil (LPOO) with standardized nutritional advice. Medical record, dietary history and blood samples were obtained at baseline and 2 months. Self-reported health related quality-of-life (QoL) and anthropometry were assessed. Values were expressed. 20 adults (7 women) aged 56.5(11.3) years completed the trial. At 2 months, significant increments in BMI (p=0.012) and %BF (p=0.008) were recorded in the LPOO group compared to baseline, while %muscle mass (p=0.008) and phase angle (p=0.024) decreased. Changes between groups were non-significant. Statistically significant positive changes were exerted in eating behavior, specifically in reducing the consumption of total fat (g, p=0.033), especially saturated fat (g, p=0.013)., carbohydrates (p=0.026), and total calorie consumption (kcal, p=0.041). Anthropometric measurements showed a significant increase in handgrip strength (p=0.037), an indicator of physical health associated with inflammation and oxidative stress. There were also positive changes in the mood and mental health questionnaires. An inclination towards lower depression scores in the DASS21-questionnaire was also evident (p=0.059). On the other hand, statistically significant negative changes were observed in the subjects of the LPOO, where deterioration in the anthropometric indices was noted (increased body weight (kg, p = 0.008), BMI (P=0.012) and % fat mass (p= 0.008) and decreased % muscle mass (p= 0.008) and phase angle (p=0.024)). The project’ aim supplemented the consumer study considering that the health claims of olive oil represent an important marketing tool in raising the willingness to purchase the product and/or attract the attention of health-conscious consumers to the product. In the consumer study, it was investigated whether consumers know how to recognize the positive and negative attributes of virgin olive oil, what the current relationship between the classification or inspection analysis carried out by an IOC-recognized panel and the consumer perception of virgin olive oils, how nutritional and health-claim symbols and information on the packaging affects: (a) consumers’ acceptability and (b) emotional responses. To assess the sensory perception of Extra Virgin Olive Oil concerning packaging, samples were evaluated using hedonic scales, CATA and RATA questionnaires, and eye-tracking technology. The objective of the study was to identify how a) packaging information affected liking and emotional reactions b) test the liking of different olive oil products in terms of color, aroma, taste, and texture and corresponding emotional responses, and c) under a 15-minute lecture on the official sensory evaluation of olive oil, if the correct detection of the positive and negative attributes of olive oils would be accomplished. The online survey concluded that the nutritional/ health claims seemed to play an important role in evoking positive emotional responses in consumers, subsequently leading to the eye–tracking study. There, at first, the product of organic farming gathered the most attention and was voted the most preferable (EVOO-Organic). Still, in the second part, where more details of each olive oil product were given, the participants’ focus shifted more to the olive oil product with the Health Claims certification, followed by the EVOO-Organic product and their symbols. Subsequently, these products evoked the most positive emotional responses. In the last part of the consumer study, the results were very encouraging, indicating that consumers, with little training, could distinguish to a satisfactory degree if an extra virgin olive oil belongs to that category, from an organoleptic perspective, regardless of what is displayed on its label. Knowing how each olive oil should taste is crucial in making conscious decisions on what products to provide and eventually consume.
Smart optical sensor for food applications
(2024-09-27) Σακελλαροπούλου, Δανάη
Η νοθεία τροφίμων αφορά τη σκόπιμη τροποποίηση ενός τρόφιμου με κατώτερης, φθηνότερες ή μη αυθεντικές ύλες, η οποία στόχο έχει την παραπλάνηση του καταναλωτή και θέτει σε κίνδυνο την ποιότητα, την ασφάλεια και τη θρεπτική αξία του προϊόντος. Ο στόχος των επόμενων ετών αναφορικά με την ανάλυση τροφίμων, είναι να αναπτυχθούν γρήγορες, ευαίσθητες, αξιόπιστες, μη επεμβατικές μέθοδοι, γρήγορης ανάλυσης με ένα εύρη φάσμα αισθητήρων να έχει αναπτυχθεί για τον σκοπό αυτό (π.χ. οπτικοί, βιοαισθητήρες, ηλεκτροχημικοί). Σε αυτή τη μελέτη, προτείνεται ένας νέος “έξυπνος” οπτικός αισθητήρας για την ανάλυση τροφίμων. Ο αισθητήρας είναι φορητός και αποτελείται από μια μονοχρωματική δέσμη λέιζερ και δύο μικροκατασκευασμένους φακούς Fraunhofer από PDMS και γυαλί αντίστοιχα. Όταν η δέσμη του λέιζερ περάσει μέσα από τον φακό, ο οποίος περιέχει το δείγμα προς ανάλυση, δημιουργείται ένα μοναδικό μοτίβο κουκίδων λέιζερ. Προκειμένου να διαπιστωθεί η ικανότητα διαχωρισμού δειγμάτων του αισθητήρα, συγκρίθηκαν δείγματα ελαιόλαδου, σογιέλαιου, ηλιέλαιου και καλαμποκέλαιου, αναλύοντας τα μοτίβα διασποράς τους, χρησιμοποιώντας ένα λογισμικό ανάλυσης εικόνας (ImageJ). Η ικανότητα του αισθητήρα να ανιχνεύει τη νόθευση τροφίμων εξετάσθηκε με ένα δείγμα μελιού Ελληνικής προέλευσης, το οποίο αραιώθηκε σε συγκεντρώσεις 10%, 20% και 30% χρησιμοποιώντας σιρόπι ζάχαρης (αναλογία 1:1 w/w). Ως δείγματα ελέγχου χρησιμοποιήθηκαν το απεσταγμένο νερό και 1,2-προπανόλη. Κατά τη διάρκεια του πειράματος με τη χρήση του φακού PDMS, αν και εντοπίστηκαν κάποια φαινόμενα σκέδασης, η πλειονότητα των δειγμάτων δεν εμφάνισε το φαινόμενο της περίθλασης Fraunhofer. Αντίθετα στα πειράματα που έγιναν με τη χρήση του γυάλινου φακού, τα μοτίβα περίθλασης είχαν ομοιότητες, θέτοντας μια πρόκληση στη διαφοροποίησή τους. Η περιορισμένη ικανότητα διαφοροποίησης αποδόθηκε στις ομοιότητες στη σύνθεση των ελαίων. Αντίθετα, η τεχνική διαφοροποίησε με επιτυχία δείγματα μη νοθευμένου και νοθευμένου μελιού, αναδεικνύοντας τις δυνατότητές του αισθητήρα να χρησιμοποιηθεί για την ανίχνευση νοθείας. Ο προτεινόμενος αισθητήρας είναι φορητός, εύκολος στη χρήση, μη επεμβατικός και μπορεί να χρησιμοποιηθεί για τον γρήγορο έλεγχο νοθείας τροφίμων σε υγρή μορφή.
Evaluating the lipid and carotenoid production capability of novel Rhodotorula strains cultivated in crude biodiesel-derived glycerol
(2024-03) Καρπέλη, Μαρία
Η όλο και αυξανόμενη παραγωγή γλυκερόλης από βιομηχανίες βιοκαυσίμων επιδεινώνει το πρόβλημα εναπόθεσης της στο περιβάλλον και συνεχώς αναζητούνται εναλλακτικές, φιλικές προς το περιβάλλον λύσεις για την αξιοποίησή της. Ιδιαίτερο ενδιαφέρον παρουσιάζουν οι λεγόμενοι ελαιογόνοι μικροοργανισμοί, οι οποίοι έχουν την ικανότητα να παράγουν λίπος ενδοκυτταρικά μεγαλύτερο από το 20% της ξηρής τους βιομάζας. Το γένος Rhodotorula ανήκει σε αυτή την κατηγορία και έχει την ικανότητα να καταναλώνει ένα μεγάλο εύρος πηγών άνθρακα συμπεριλαμβανομένων και των αποβλήτων βιομηχανιών, με την ακάθαρτη γλυκερόλη να ανήκει σε αυτά, ως κύριες πηγές άνθρακα.Τα κύρια πλεονέκτημά τους είναι η ταυτόχρονη παραγωγή μικροβιακών λιπιδίων καθώς και άλλων υποπροϊόντων, όπως καροτενοειδή. Στην παρούσα μελέτη εξετάστηκε η ικανότητα ανάπτυξής 4 νέων στελεχών Rhodotorula, σε διαφορετικά υποστρώματα καλλιέργειας ακάθαρτης γλυκερόλης, χωρίς κάποια περαιτέρω διαδικασία καθαρισμού του αποβλήτου, εφαρμόζοντας πολλαπλούς στρεσσογόνους παράγοντες. Σε αυτούς ανήκουν η παρουσία ακαθαρσιών (όπως μεθανόλη, άλατα, σάπωνες και ελεύθερα λιπαρά οξέα ), η υψηλή περιεκτικότητα γλυκερόλης ίση με 140g/L και χαμηλό κλάσμα άνθρακα-αζώτου (C/N:90/1 και C/N:120/1), καθώς και μη ελεγχόμενη τιμή pH. Οι μέγιστες τιμές παραγωγής ήταν 29,74g/L βιομάζας, 13,097g/L λιπίδια και 1214,813μg/g ολικών καροτενοειδών. Τα αποτελέσματα που προκύπτουν καθιστούν τα στελέχη αυτά υποψήφια στελέχη για μελλοντικές εφαρμογές εκτεταμένης κλίμακας για την αξιοποίηση της γλυκερόλης και την παραγωγή προϊόντων με υψηλή ζήτηση στην αγορά.
Investigation into the influence of geographical aspects of foods on the Greek consumer’s maturity for the introduction of new meat forms, using Large Language Models and ChatGPT to mine social media posts
(2024-03-08) Παναγιώτου, Μαλαματένια; Panagiotou, Malamatenia
The increasing flow of novel foods and new food forms into the European market has created the need to gain an understanding of consumer perceptions and the degree of maturity of the Greek consumer to accept novel food products. The present study focuses on studying the phenomena of ethnocentrism and regiocentrism together with food neophobia by investigating how Greek consumers express themselves on social media platforms. These phenomena are studied in the case of snails, a food traditionally consumed in Greece. Their meat is used in protein supplements, in new processed forms, and could be used as a forerunner of sustainable meat alternatives and novel meat substitutes. Natural Language Processing and Sentiment Analysis tools, already popular in marketing and politics research, have been used, as well as ChatGPT, a novel artificial intelligence application, for automated data collection, handling, and analysis. A new method of post and hashtag engagement measurement was developed. Geographical characteristics of foods (such as region of consumption and origin of production or recipe) were found to be the most frequently mentioned in posts and elicit high engagement from followers. Regionality emerged as a synonym to authenticity, freshness, health, love, care, tradition, and childhood memories. New forms of traditional food ingredients were found to be promoted as easy and quick to prepare, and as gourmet. Natural Language Processing and Sentiment Analysis tools were effective in mining, handling, and analysing data collected from Instagram. ChatGPT was successful in the application of criteria in an automated way and can substitute human for time saving and repeatability of results to a very satisfactory degree.
Microfluidic devices for heavy metal ions detection
(2024-02) Φιλιππίδου, Μυρτώ-Κυριακή
Στo πλαίσιο της μεταπτυχιακής εργασίας σχεδιάστηκαν και κατασκευάστηκαν μικροροϊκές διατάξεις για τον γρήγορο και επιτόπιο προσδιορισμό βαρέων μετάλλων, όπως μόλυβδο. Στην κατεύθυνση αυτή, χρησιμοποιήθηκαν εύκαμπτα και μη υποστρώματα όπως αυτά του πολυϊμιδίου (kapton) και του πυριτίου (Si) αντίστοιχα, για την υλοποίηση των διατάξεων. Μετά από αρκετές δοκιμές σχετικά με το σχεδιασμό του μικρορευστονικού καναλιού της διάταξης, αλλά και της διαδικασίας κατασκευής του, τελικά η διάταξη κατασκευάστηκε επάνω σε υπόστρωμα πολυϊμιδίου, χρησιμοποιώντας τη μέθοδο της φωτολιθογραφίας με τη χρήση ξηρής φωτοευαίσθητης ρητίνης. Η μικροροϊκή διάταξη διαθέτει ένα μικρορευστονικό κανάλι, το οποίο αποτελείται από μια μονάδα παθητικής ανάμειξης του δείγματος προς ανίχνευση με το ρυθμιστικό διάλυμα και μια μονάδα ανίχνευσης που περιλαμβάνει βιοαισθητήρες, ταυτόχρονα η διάταξη περιλαμβάνει όλες τις ηλεκτρικές διασυνδέσεις που είναι απαραίτητες για την λειτουργία της. Αρχικά, αξιολογήθηκε η δυνατότητα παθητικής ανάμειξης του καναλιού που σχεδιάστηκε και κατόπιν ενσωματώθηκε σε διάταξη που κατασκευάστηκε σε εύκαμπτο υπόστρωμα για την ανίχνευση ιόντων μολύβδου σε πραγματικό χρόνο. Με τη συγκεκριμένη διάταξη και τους βιοαισθητήρες να έχουν κατασκευαστεί από νανοσωματίδια πλατίνας (PtNPs) τροποποιημένα με DNAzymes επιτεύχθηκε ένας από τους στόχους που ήταν η ανίχνευση ιόντων μολύβδου συγκέντρωσης 20 μΜ. Παράλληλα, χρησιμοποιήθηκαν υποστρώματα πυριτίου για τη μεταφορά της διαδικασίας κατασκευής της διάταξης και σε μη εύκαμπτα υποστρώματα. Σε αυτές τις διατάξεις το κανάλι κατασκευάστηκε από τη ξηρή φωτοευαίσθητη ρητίνη και από το πολυμερές Polydimethylsiloxane (PDMS) χρησιμοποιώντας καλούπι αντίστροφου σχήματος, ενώ η ίδια διαδικασία κατασκευής που αναπτύχθηκε στο πυρίτιο με τη ξηρή ρητίνη και το PDMS εφαρμόστηκε και σε πλαστικά υποστρώματα (kapton). Με αυτούς τρόπους κατασκευής του μικροροϊκού συστήματος (ΜΡΣ) από ξηρή ρητίνη και PDMS σε πλαστικό (kapton) υπόστρωμα και υπόστρωμα πυριτίου, διερευνήθηκε τόσο η διεργασίας κατασκευής της μικροροϊκής διάταξης σε υπόστρωμα Si/SiO2, αλλά επιτεύχθηκε και η απλοποίηση της διεργασίας κατασκευής σε εύκαμπτα (kapton) και μη υποστρώματα (πυρίτιο). Τέλος, προτείνεται και ένας εναλλακτικός τρόπος κατασκευής του μικροροϊκού συστήματος (ΜΡΣ) σε pcb υπόστρωμα, για την μαζική παραγωγή διατάξεων, αλλά και την κατασκευή του μικρορευστονικού καναλιού και των ηλεκτρικών διασυνδέσεων στο ίδιο υπόστρωμα χρησιμοποιώντας τα διάφορα στρώματα του pcb υποστρώματος, μειώνοντας τα βήματα κατασκευής του μικροροϊκού συστήματος (ΜΡΣ). Παράλληλα, με τις pcb διατάξεις έγινε και μια προσπάθεια διερεύνησης των πρωτοκόλλων ανίχνευσης ιόντων βαρέων μετάλλων. Χρησιμοποιώντας αυτές τις pcb διατάξεις επιτεύχθηκε ένας ακόμα στόχος, καθώς με δυο είδη βιοαισθητήρων (AuNPs/DNAzyme και PtNPs/DNAzyme) ανιχνεύτηκαν με επιτυχία ιόντα μολύβδου (Pb2+) συγκέντρωσης 20 μΜ, ενώ με τους βιοαισθητήρες PtNPs/DNAzyme η κατώτερη συγκέντρωση ανίχνευσης των ιόντων μολύβδου ήταν το 1 μΜ.

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