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Zgouro P, Katsamenis OL, Moschakis T, Eleftheriadis GK, Kyriakidis AS, Chachlioutaki K, Kyriaki Monou P, Ntorkou M, Zacharis CK, Bouropoulos N, Fatouros DG, Karavasili C, Gioumouxouzis CI. A floating 3D printed polypill formulation for the coadministration and sustained release of antihypertensive drugs. Int J Pharm 2024; 655:124058. [PMID: 38552754 DOI: 10.1016/j.ijpharm.2024.124058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
Polypharmacy is a common issue, especially among elderly patients resulting in administration errors and patient inconvenience. Hypertension is a prevalent health condition that frequently leads to polypharmacy, as its treatment typically requires the co-administration of more than one different Active Pharmaceutical Ingredients (API's). To address these issues, floating hollow torus-shaped dosage forms were developed, aiming at providing prolonged gastric retention and sustained drug release. The dosage forms (polypills) containing three anti-hypertensive API's (diltiazem (DIL), propranolol (PRP) and hydrochlorothiazide (HCTZ)) were created via Fused Deposition Modelling 3D printing. A multitude of the dosage forms were loaded into a capsule and the resulting formulation achieved prolonged retention times over a 12-hour period in vitro, by leveraging both the buoyancy of the dosage forms, and the "cheerios effect" that facilitates the aggregation and retention of the dosage forms via a combination of surface tension and shape of the objects. Physicochemical characterization methods and imaging techniques were employed to investigate the properties and the internal and external structure of the dosage forms. Furthermore, an ex vivo porcine stomach model revealed substantial aggregation, adhesion and retention of the 3D printed dosage forms in porcine stomach. In vitro dissolution testing demonstrated almost complete first-order release of PRP and DIL (93.52 % and 99.9 %, respectively) and partial release of HCTZ (65.22 %) in the 12 h timeframe. Finally, a convolution-based single-stage approach was employed in order to predict the pharmacokinetic (PK) parameters of the API's of the formulation and the resemblance of their PK behavior with previously reported data.
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Affiliation(s)
- Paola Zgouro
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece
| | - Orestis L Katsamenis
- μ-VIS X-Ray Imaging Centre, Faculty of Engineering and Physical Sciences, University of Southampton, Southampton, SO17 1BJ, UK; Institute for Life Sciences, University of Southampton, University Rd, Highfield, Southampton, SO17 1BJ, UK
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR-541 24 Thessaloniki, Greece
| | - Georgios K Eleftheriadis
- Pharmacare Premium Limited, R&D Department, HHF003 Hal Far Industrial Estate, Birzebbugia BBG3000, Malta
| | - Athanasios S Kyriakidis
- Pharmacare Premium Limited, R&D Department, HHF003 Hal Far Industrial Estate, Birzebbugia BBG3000, Malta
| | - Konstantina Chachlioutaki
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece; Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
| | - Paraskevi Kyriaki Monou
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece; Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
| | - Marianna Ntorkou
- Laboratory of Pharmaceutical Analysis, Department of Pharmacy, Aristotle University of Thessaloniki, GR-54124, Greece
| | - Constantinos K Zacharis
- Laboratory of Pharmaceutical Analysis, Department of Pharmacy, Aristotle University of Thessaloniki, GR-54124, Greece
| | - Nikolaos Bouropoulos
- Department of Materials Science,University of Patras, 26504 Rio, Patras,Greece; Foundation for Research and Technology Hellas, Institute of Chemical Engineering and High Temperature Chemical Processes, Patras, Greece
| | - Dimitrios G Fatouros
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece; Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
| | - Christina Karavasili
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece
| | - Christos I Gioumouxouzis
- Laboratory of Pharmaceutical Technology, Department of Pharmaceutical Sciences, Aristotle University of Thessaloniki, GR-54124, Thessaloniki, Greece.
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Dimakopoulou-Papazoglou D, Zampouni K, Prodromidis P, Moschakis T, Katsanidis E. Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides. Gels 2024; 10:195. [PMID: 38534613 DOI: 10.3390/gels10030195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 03/28/2024] Open
Abstract
The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6-12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry.
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Affiliation(s)
- Dafni Dimakopoulou-Papazoglou
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Konstantina Zampouni
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Prodromos Prodromidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Andreadis M, Moschakis T. Formation of thermo-reversible gels from whey proteins after combined thermal and ethanol pretreatment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Zampouni K, Mouzakitis C, Lazaridou A, Moschakis T, Katsanidis E. Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Prodromidis P, Mourtzinos I, Biliaderis CG, Moschakis T. Stability of natural food colorants derived from onion leaf wastes. Food Chem 2022; 386:132750. [PMID: 35367800 DOI: 10.1016/j.foodchem.2022.132750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 02/17/2022] [Accepted: 03/18/2022] [Indexed: 11/26/2022]
Abstract
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.
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Affiliation(s)
- Prodromos Prodromidis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Costas G Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Zampouni K, Soniadis A, Dimakopoulou-Papazoglou D, Moschakis T, Biliaderis C, Katsanidis E. Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zampouni K, Soniadis A, Moschakis T, Biliaderis C, Lazaridou A, Katsanidis E. Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112815] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Christaki S, Moschakis T, Kyriakoudi A, Biliaderis CG, Mourtzinos I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Βasdeki AM, Fatouros DG, Βiliaderis CG, Moschakis T. Physicochemical properties of human breast milk during the second year of lactation. Curr Res Food Sci 2021; 4:565-576. [PMID: 34467219 PMCID: PMC8384777 DOI: 10.1016/j.crfs.2021.08.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 07/19/2021] [Accepted: 08/04/2021] [Indexed: 11/29/2022] Open
Abstract
The present study examined the microstructure as well as the physicochemical properties of human milk during the second year of lactation in an attempt to explore its applicability for the formulation of food products. It was observed that human milk fat globules (MFG) droplet size increased within 3 days of milk extraction due to coalescence, as evidenced by confocal microscopy. Furthermore, a gradual decrease of the average MFG size was noted from the sixteenth (16th) to twenty-fifth (25th) month of lactation. It was also found that the size of casein micellar structures increased upon acidification to pH 4.3 (isoelectric point of human caseins). In addition, human milk proteins enhanced the stability of oil-in-water emulsions against coalescence compared to cow, sheep, and goat milk proteins employed as macromolecular emulsifying ingredients. The cold-acid-gels of human milk proteins showed a less elastic behavior than the other milk samples, possibly due to the different structure, composition and size of human casein micelles. Furthermore, the DSC thermograms showed that human whey proteins are denatured in the same temperature range as do the cow whey proteins, but exhibit different thermal transition profiles. Overall, the findings of this research confirm that both the structure and the physicochemical properties of human milk are affected by the stage of lactation. Moreover, the particular composition and structure of human milk proteins seem to be responsible for the special functional characteristics of human milk that may lead towards the formulation of innovative products. The physicochemical properties of human milk in the 2 nd year were examined. Enhanced stabilization of oil-in-water emulsions with human milk proteins (HMP). Less elastic behavior of cold-acid HMP gels compared to other milk species proteins. HMP exhibited different thermal transition profiles than cow milk proteins.
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Affiliation(s)
- Alexandra-Maria Βasdeki
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, GR-54124, Greece
| | - Dimitrios G Fatouros
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, School of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, GR-54124, Greece
| | - Costas G Βiliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, GR-54124, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, GR-54124, Greece
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Kalaitsidis K, Sidiropoulou E, Tsiftsoglou O, Mourtzinos I, Moschakis T, Basdagianni Z, Vasilopoulos S, Chatzigavriel S, Lazari D, Giannenas I. Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress. Animals (Basel) 2021; 11:1063. [PMID: 33918077 PMCID: PMC8069601 DOI: 10.3390/ani11041063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/30/2021] [Accepted: 04/06/2021] [Indexed: 12/12/2022] Open
Abstract
The effect of a diet supplemented with a novel cornus extract, enriched with essential oils of oregano and thyme, on the performance of Chios cross-bred dairy sheep was investigated during the summer period. The plant extracts were prepared using a "green" method based on aqueous extraction. A total of 45 lactating ewes were allocated into three equal groups in a randomized block design. The three groups were fed the same feed allowance, roughage based on Lucerne hay and wheat straw and a concentrate based on cereals and oil cakes (the control diet). The diet of two groups was fortified with cornus extract, with or without oregano and thyme essential oils, at a level 0.515 g of plant extract/essential oils per kg of concentrate. Individual milk yield was recorded weekly and feed refusals were recorded on a pen basis daily, during a six-week period of lactation. Milk samples were analyzed for the chemical composition of protein, fat, lactose and solids-not-fat constituents, somatic cell counts and total viable bacteria counts. Moreover, the milk of each group was used for yoghurt and Feta cheese production. The lipid oxidative stability, protein carbonyl content and fatty acid composition of milk, yoghurt and cheese samples were also evaluated. The results showed that the incorporation of novel plant extracts and essential oils increased the milk production per ewe. Dietary supplementation with cornus extracts and essential oils lowered lipid and protein oxidation in milk, yoghurt and cheese samples, compared to the control. However, diet supplementation with herbal extracts did not affect the fatty acid profile in milk, cheese and yoghurt or the serum biochemical parameters. In conclusion, dietary supplementation with cornus in combination with oregano and thyme has the potential to improve feed utilization and the performance of high-yield dairy Chios cross-bred ewes reared under heat stress.
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Affiliation(s)
- Konstantinos Kalaitsidis
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | - Erasmia Sidiropoulou
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | - Olga Tsiftsoglou
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (O.T.); (D.L.)
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.M.); (T.M.)
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.M.); (T.M.)
| | - Zoitsa Basdagianni
- Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Stylianos Vasilopoulos
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
| | | | - Diamanto Lazari
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (O.T.); (D.L.)
| | - Ilias Giannenas
- Laboratory of Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.K.); (E.S.); (S.V.)
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Wagner J, Andreadis M, Nikolaidis A, Biliaderis CG, Moschakis T. Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Samaras A, Nikolaidis M, Antequera-Gómez ML, Cámara-Almirón J, Romero D, Moschakis T, Amoutzias GD, Karaoglanidis GS. Whole Genome Sequencing and Root Colonization Studies Reveal Novel Insights in the Biocontrol Potential and Growth Promotion by Bacillus subtilis MBI 600 on Cucumber. Front Microbiol 2021; 11:600393. [PMID: 33510723 PMCID: PMC7837180 DOI: 10.3389/fmicb.2020.600393] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Accepted: 12/11/2020] [Indexed: 01/21/2023] Open
Abstract
Bacillus spp. MBI 600 is a gram-positive bacterium and is characterized as a PGPR strain involved in plant growth promotion and control of various plant pathogens which has recently been introduced into the agricultural practice. In this study we performed a Next Generation Sequencing analysis, to analyze the full genome of this microorganism and to characterize it taxonomically. Results showed that MBI 600 strain was phylogenetically close to other Bacillus spp. strains used as biocontrol agents and identified as B. subtilis. GOG analysis showed clusters contributed to secondary metabolites production such as fengycin and surfactin. In addition, various genes which annotated according to other plant-associated strains, showed that play a main role in nutrient availability from soil. The root colonization ability of MBI 600 strain was analyzed in vivo with a yellow fluorescence protein (yfp) tag. Confocal laser scanning microscopy of cucumber roots treated with yfp-tagged MBI 600 cells, revealed that the strain exhibits a strong colonization ability of cucumber roots, although it is affected significantly by the growth substrate of the roots. In vitro and in planta experiments with MBI 600 strain and F. oxysporum f.sp. radicis cucumerinum and P. aphanidernatum, showed a high control ability against these soilborne pathogens. Overall, our study demonstrates the effectiveness of MBI 600 in plant growth promotion and antagonism against different pathogens, highlighting the use of this microorganism as a biocontrol agent.
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Affiliation(s)
- Anastasios Samaras
- Laboratory of Plant Pathology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Marios Nikolaidis
- Bioinformatics Laboratory, Department of Biochemistry and Biotechnology, University of Thessaly, Larisa, Greece
| | - Maria Luisa Antequera-Gómez
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"-Departamento de Microbiología, Universidad de Málaga, Málaga, Spain
| | - Jesus Cámara-Almirón
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"-Departamento de Microbiología, Universidad de Málaga, Málaga, Spain
| | - Diego Romero
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"-Departamento de Microbiología, Universidad de Málaga, Málaga, Spain
| | - Thomas Moschakis
- Laboratory of Dairy Science and Technology, Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Grigoris D Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry and Biotechnology, University of Thessaly, Larisa, Greece
| | - Georgios S Karaoglanidis
- Laboratory of Plant Pathology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Taka E, Karavasili C, Bouropoulos N, Moschakis T, Andreadis DD, Zacharis CK, Fatouros DG. Ocular co-Delivery of Timolol and Brimonidine from a Self-Assembling Peptide Hydrogel for the Treatment of Glaucoma: In Vitro and Ex Vivo Evaluation. Pharmaceuticals (Basel) 2020; 13:E126. [PMID: 32575910 PMCID: PMC7344471 DOI: 10.3390/ph13060126] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 06/16/2020] [Accepted: 06/20/2020] [Indexed: 02/01/2023] Open
Abstract
Effective pharmacotherapy during glaucoma treatment depends on interventions that reduce intraocular pressure (IOP) and retain the IOP lowering effect for sufficient time so as to reduce dosing frequency and enhance patient adherence. Combination anti-glaucoma therapy and dosage forms that increase precorneal residence time could therefore constitute a promising therapeutic intervention. The in-situ gel forming self-assembling peptide ac-(RADA)4-CONH2 was evaluated as carrier for the ocular co-delivery of timolol maleate (TM) and brimonidine tartrate (BR). The hydrogel's microstructure and mechanical properties were assessed with atomic force microscopy and rheology, respectively. Drug diffusion from the hydrogel was evaluated in vitro in simulated tear fluid and ex vivo across porcine corneas and its effect on the treated corneas was assessed through physicochemical characterization and histological analysis. Results indicated that TM and BR co-delivery affected hydrogel's microstructure resulting in shorter nanofibers and a less rigid hydrogel matrix. Rapid and complete release of both drugs was achieved within 8 h, while a 2.8-fold and 5.4-fold higher corneal permeability was achieved for TM and BR, respectively. No significant alterations were induced in the structural integrity of the corneas treated with the hydrogel formulation, suggesting that self-assembling peptide hydrogels might serve as promising systems for combination anti-glaucoma therapy.
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Affiliation(s)
- Elissavet Taka
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (E.T.); (D.G.F.)
| | - Christina Karavasili
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (E.T.); (D.G.F.)
| | - Nikolaos Bouropoulos
- Foundation for Research and Technology Hellas, Institute of Chemical Engineering and High Temperature Chemical Processes, GR-26504 Patras, Greece;
- Department of Materials Science, University of Patras, GR-26504 Patras, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-54124 Thessaloniki, Greece;
| | - Dimitrios D. Andreadis
- Department of Oral Medicine/Pathology, School of Dentistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
| | - Constantinos K. Zacharis
- Laboratory of Pharmaceutical Analysis, Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece;
| | - Dimitrios G. Fatouros
- Department of Pharmaceutical Technology, School of Pharmacy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (E.T.); (D.G.F.)
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Karavasili C, Gkaragkounis A, Moschakis T, Ritzoulis C, Fatouros DG. Pediatric-friendly chocolate-based dosage forms for the oral administration of both hydrophilic and lipophilic drugs fabricated with extrusion-based 3D printing. Eur J Pharm Sci 2020; 147:105291. [DOI: 10.1016/j.ejps.2020.105291] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 02/15/2020] [Accepted: 03/02/2020] [Indexed: 12/11/2022]
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Affiliation(s)
- Janine Wagner
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Dapčević-Hadnađev T, Hadnađev M, Lazaridou A, Moschakis T, Biliaderis CG. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Mourtzinos I, Prodromidis P, Grigorakis S, Makris DP, Biliaderis CG, Moschakis T. Natural food colourants derived from onion wastes: application in a yoghurt product. Electrophoresis 2018; 39:1975-1983. [PMID: 29886571 DOI: 10.1002/elps.201800073] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 01/26/2023]
Abstract
The valorization of onion (Allium cepa) solid wastes, a 450,000 tonnes/year waste in Europe, by a green extraction method is presented. Polyphenols of onion solid wastes were extracted using eco-friendly solvents, such as water and glycerol. The 2-hydroxypropyl-β-cyclodextrin was also used as a co-solvent for the augmentation of the extraction yield. The process has been optimized by implementing a central composite face centered design of experiments, with two replicates in the central point, taking into consideration the following independent variables: glycerol concentration, cyclodextrin concentration and temperature. The assessment of the extraction model was based on two responses: the total pigment yield and the antiradical capacity. LC-MS analysis was also employed in order to identify polyphenols and colourants of the obtained extracts. The main polyphenols found were quercetin and quercetin derivatives and the main colourant was cyanidin 3-O-glucoside. The extract was also tested as a food colourant in a yoghurt matrix. The onion leaf extract was found to be a stable natural colourant and could be utilized as an alternative ingredient to synthetic coloring agents. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University, Thessaloniki, Greece
| | - Prodromos Prodromidis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, Thessaloniki, Greece
| | - Spyros Grigorakis
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), Chania, Greece
| | - Dimitris P Makris
- School of Environment, University of the Aegean, Myrina, Lemnos, Greece
| | - Costas G Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, Thessaloniki, Greece
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Hadnađev M, Dapčević-Hadnađev T, Lazaridou A, Moschakis T, Michaelidou AM, Popović S, Biliaderis CG. Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Villanueva M, Ronda F, Moschakis T, Lazaridou A, Biliaderis CG. Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Moschakis T, Chantzos N, Biliaderis CG, Dickinson E. Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gum. Food Funct 2018; 9:2840-2852. [DOI: 10.1039/c7fo01412k] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Employing in situ particle tracking microrheology to clarify the casein–locust bean gum interactions in a w/w emulsion system.
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Affiliation(s)
- Thomas Moschakis
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- Greece
| | - Nikos Chantzos
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- Greece
| | - Eric Dickinson
- School of Food Science and Nutrition
- University of Leeds
- Leeds LS2 9JT
- UK
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Nikolaidis A, Andreadis M, Moschakis T. Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra. Food Chem 2017; 232:425-433. [DOI: 10.1016/j.foodchem.2017.04.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 03/27/2017] [Accepted: 04/04/2017] [Indexed: 11/26/2022]
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Bosnea LA, Moschakis T, Biliaderis CG. Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix. Food Funct 2017; 8:554-562. [DOI: 10.1039/c6fo01019a] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
L. paracasei subsp. paracasei E6 cells were encapsulated by complex coacervation using whey protein isolate (WPI) and gum arabic and introduced in stirred yogurts. The encapsulated cells showed improved survival during product cold storage and on exposure to simulated gastric juice.
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Affiliation(s)
- L. A. Bosnea
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- GR-541 24 Thessaloniki
- Greece
| | - T. Moschakis
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- GR-541 24 Thessaloniki
- Greece
| | - C. G. Biliaderis
- Department of Food Science and Technology
- School of Agriculture
- Aristotle University of Thessaloniki
- GR-541 24 Thessaloniki
- Greece
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Panagiotopoulou E, Moschakis T, Katsanidis E. Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Moschakis T, Panagiotopoulou E, Katsanidis E. Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Nikolaidis A, Moschakis T. Studying the denaturation of bovine serum albumin by a novel approach of difference-UV analysis. Food Chem 2016; 215:235-44. [PMID: 27542472 DOI: 10.1016/j.foodchem.2016.07.133] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 07/14/2016] [Accepted: 07/23/2016] [Indexed: 10/21/2022]
Abstract
A novel approach in the analysis of difference-UV spectrophotometric data for determining the heat denaturation degree of bovine serum albumin (BSA) was assessed. Five different parameters of difference-UV spectra were obtained by subtracting spectra of unheated and denatured protein solutions at different temperature-time combinations. BSA was found to exhibit a maximum degree of heat denaturation of about 17% compared to the complete unfolding caused by 6M guanidine hydrochloride. This low degree of heat denaturation is probably caused by the aggregation of the initially unfolded protein molecules. The kinetic analysis exhibited discontinuities in the Arrhenius plots, distinguishing the unfolding and aggregation phases of the denaturation process, whereas such a discrimination could not be obtained by differential scanning calorimetry analyses. The proposed method is accurate, fast, simple and sensitive enough to detect changes in the protein heat denaturation even at short temperature-time intervals.
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Affiliation(s)
- Athanasios Nikolaidis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24 Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24 Thessaloniki, Greece.
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Abstract
The aim of the present study was to explore the potential use of chitin nanocrystals, as colloidal rod-like particles, to stabilize aqueous foams. Chitin nanocrystals (ChN) were prepared by acid hydrolysis of crude chitin and foams were generated mainly by sonicating the respective dispersions. The foamability of the chitin nanocrystals was evaluated and the resulting foams were assessed for their stability, in terms of foam volume reduction and serum release patterns, during storage. Additionally, the samples were studied with light scattering and optical microscopy in order to explore the bubble size distribution and morphology of the foam. Nanocrystal concentration and charge density was varied to alter the packing of the crystals at the interface. At low concentrations of ChNs, foams were stable against coalescence and disproportionation for a period of three hours, whereas at higher concentrations, the foams were stable for several days. The enhanced stability of foams prepared with ChNs, compared to surfactant-stabilized foams, can be mainly attributed to the irreversible adsorption of the ChNs at the air-water interface, thereby providing Pickering stabilization. Both foam volume and stability of the foam were increased with an increase in ChNs concentration, and at pH values around the chitin's pKa (pH 7.0). Under these conditions, the ChNs show minimal electrostatic repulsion and therefore a higher packing of the nanocrystals is promoted. Moreover, decreased electrostatic repulsion enhances network formation between the ChNs in the aqueous films, thereby providing additional stability by gel formation. Overall, ChNs were proven to be effective in stabilizing foams, and may be useful in the design of Pickering-stabilized food grade foams.
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Affiliation(s)
- Maria V Tzoumaki
- Department of Food Science and Technology, Perrotis College, American Farm School, Marinou Antipa 54, P.O. Box 23, 551 02, Thessaloniki, Greece
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Aspridou Z, Moschakis T, Biliaderis C, Koutsoumanis K. Effect of the substrate's microstructure on the growth of Listeria monocytogenes. Food Res Int 2014; 64:683-691. [DOI: 10.1016/j.foodres.2014.07.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 07/16/2014] [Accepted: 07/23/2014] [Indexed: 11/29/2022]
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Moditsi M, Lazaridou A, Moschakis T, Biliaderis CG. Modifying the physical properties of dairy protein films for controlled release of antifungal agents. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bosnea LA, Moschakis T, Biliaderis CG. Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1317-7] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Scholten E, Moschakis T, Biliaderis CG. Biopolymer composites for engineering food structures to control product functionality. Food Structure 2014. [DOI: 10.1016/j.foostr.2013.11.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Tzoumaki MV, Moschakis T, Biliaderis CG. Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions. Carbohydr Polym 2013; 95:324-31. [DOI: 10.1016/j.carbpol.2013.02.066] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 02/25/2013] [Accepted: 02/27/2013] [Indexed: 11/30/2022]
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Abstract
Chitin nanocrystals (ChN) have been shown to form stable Pickering emulsions. These oil-in-water emulsions were compared with conventional milk (whey protein isolate, WPI, and sodium caseinate, SCn) protein-stabilized emulsions in terms of their lipid digestion kinetics using an in vitro enzymatic protocol. The kinetics of fatty acid release were evaluated as well as the change in oil droplet size of the respective emulsions during lipid digestion. The interfacial pressure was measured by addition of the duodenal components using drop tensiometry and the electrical charge of the oil droplets was also assessed, in an attempt to relate the interfacial properties with the stability of the emulsions towards lipolysis. Lipid hydrolysis in the ChN-stabilized emulsion was appreciably slower and the plateau values of the total concentration of fatty acids released were much lower, compared to the WPI- and SCn-stabilized emulsions. Moreover, the ChN-stabilized emulsions were relatively stable to coalescence during lipid digestion, whereas the WPI- and SCn-stabilized emulsions exhibited a significant increase in their droplet size. On the other hand, no major differences were shown among the different emulsion samples in terms of their interfacial properties. The increased stability of the ChN-stabilized emulsions towards lipolysis could be attributed to several underlying mechanisms: (i) strong and irreversible adsorption of the chitin nanocrystals at the interface that might inhibit an extensive displacement of the solid particles by bile salts and lipase, (ii) network formation by the nanocrystals in the bulk (continuous) phase that may reduce lipid digestion kinetics, and (iii) the ability of chitin, and consequently of ChNs, to impair pancreatic lipase activity. The finding that ChNs can be used to impede lipid digestion may have important implications for the design and fabrication of structured emulsions with controlled lipid digestibility that could provide the basis for the development of novel products that may promote satiety, reduce caloric intake and combat obesity.
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Affiliation(s)
- Maria V Tzoumaki
- Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24, P.O. Box 235, Thessaloniki, Greece
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Moschakis T, Lazaridou A, Biliaderis CG. Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation. J Colloid Interface Sci 2012; 375:50-9. [DOI: 10.1016/j.jcis.2012.02.048] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 02/17/2012] [Accepted: 02/18/2012] [Indexed: 11/26/2022]
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Zinoviadou KG, Scholten E, Moschakis T, Biliaderis CG. Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions. Food Funct 2012; 3:312-9. [DOI: 10.1039/c2fo10197a] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Tzoumaki MV, Moschakis T, Biliaderis CG. Mixed aqueous chitin nanocrystal–whey protein dispersions: Microstructure and rheological behaviour. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Zinoviadou KG, Moschakis T, Kiosseoglou V, Biliaderis CG. Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Moschakis T, Murray BS, Dickinson E. On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology. J Colloid Interface Sci 2010; 345:278-85. [DOI: 10.1016/j.jcis.2010.02.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2009] [Revised: 02/02/2010] [Accepted: 02/04/2010] [Indexed: 11/30/2022]
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Moschakis T, Murray BS, Biliaderis CG. Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.07.001] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Affiliation(s)
- Maria V. Tzoumaki
- Department of Food Science and Technology, Laboratory of Food Chemistry and Biochemistry School of Agriculture, Aristotle University, GR-541 24, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, Laboratory of Food Chemistry and Biochemistry School of Agriculture, Aristotle University, GR-541 24, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, Laboratory of Food Chemistry and Biochemistry School of Agriculture, Aristotle University, GR-541 24, Thessaloniki, Greece
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Nayebzadeh K, Chen J, Dickinson E, Moschakis T. Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel. Langmuir 2006; 22:8873-80. [PMID: 17014130 DOI: 10.1021/la060419o] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
This work investigates surface properties of a protein particle gel and effects of polysaccharide on the surface microstructure of such a protein gel. Whey protein isolate (WPI) was used as the primary gelling agent, and a polysaccharide (xanthan) was investigated for its surface smoothing effects. The surface properties of heat-set WPI gels with and without the presence of xanthan (0, 0.05, and 0.25%) were characterized using a surface friction technique. The surface friction force of a gel against a stainless steel substrate was found to be highly dependent on the sliding speed for all three gel samples, and the addition of xanthan caused a general reduction of surface friction. The gel containing no xanthan has the largest surface friction and behaved in the most load-dependent manner, whereas the gel containing 0.25% xanthan has the lowest surface friction and showed the least load dependency. It was inferred that the WPI gel containing no xanthan has the roughest surface among the three samples and the presence of xanthan leads to a smoother surface with probably a thinner layer of surface water. Surface features derived from surface friction tests were confirmed by surface microstructure observation from confocal laser scanning microscopy (CLSM) and environmental electron scanning microscopy (ESEM). Surface profiles from CLSM images were used to quantify the surface roughness of these gels. The mean square root surface roughness R(q) was calculated to be 3.8 +/- 0.2, 3.0 +/- 0.2, and 1.5 +/- 0.2 microm for gels containing 0, 0.05, and 0.25% xanthan, respectively. The dual excitation images of protein and xanthan from CLSM observation and images from ESEM observation indicate a xanthan-rich layer at the surfaces of the xanthan-containing gel samples. We speculate that the creation of the outer surface of a particle gel is based on a different particle aggregation mechanism from that leading to network formation in the bulk.
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Affiliation(s)
- Kooshan Nayebzadeh
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
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Moschakis T, Murray BS, Dickinson E. Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide. Langmuir 2006; 22:4710-9. [PMID: 16649786 DOI: 10.1021/la0533258] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Brownian diffusion of fluorescent microspheres (0.21, 0.5, and 0.89 microm diameter) in conjunction with confocal microscopy has been used to monitor the microrheology of phase-separated regions in a protein-stabilized oil-in-water emulsion containing various low concentrations of a nonadsorbing polysaccharide, xanthan gum. The sensitivity and reliability of the technique has been demonstrated in test experiments on (i) aqueous glycerol solutions and (ii) concentrated surfactant-stabilized emulsions (30-60 vol % oil, 1-2 wt % Tween 20). From particle tracking measurements on the caseinate-stabilized emulsions (30 vol % oil, 1.4 wt % sodium caseinate, pH 7) containing xanthan (0.03-0.07 wt %), the apparent viscosity in the oil-droplet-rich regions has been estimated to be up to 10(3) times higher than that in the phase-separated xanthan-rich regions. This means that our previously determined shape relaxation times for xanthan-containing blobs in the same systems can be attributed to the dominant viscoelasticity of the surrounding regions of concentrated oil droplets and not to the rheology of the xanthan-rich blobs themselves. These data provide clear and unequivocal evidence for the dominant role of the interconnected depletion-flocculated network of oil droplets in the physicochemical mechanism by which hydrocolloid thickeners control the creaming instability of concentrated oil-in-water emulsions.
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Affiliation(s)
- Thomas Moschakis
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
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Macierzanka A, Szelag H, Moschakis T, Murray BS. Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier. Langmuir 2006; 22:2487-97. [PMID: 16519445 DOI: 10.1021/la052937p] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The emulsification processes, during which acylglycerols/zinc stearate emulsifier, water, and oil phase formed ternary systems, such as water-in-oil (W/O) emulsions, oil-in-water (O/W) dispersions, and unstable oil-water mixtures, were investigated in order to characterize the progressive transformations of the dispersed systems. The type, structure, and phase transitions of the systems were found to be determined by temperature and water phase content. Crystallization of the emulsifier caused the destabilization and subsequent phase inversion of the emulsions studied, at a temperature of 60-61 degrees C. The observed destabilization was temporary and led, at lower temperature, to W/O emulsions, "O/W + O" systems, or O/W dispersions, depending on the water content. Simultaneous emulsification and cooling of 20-50 wt % water systems resulted in the formation of stable W/O emulsions that contained a number of large water droplets with dispersed oil globules inside them ("W/O + O/W/O"). In water-rich systems (60-80 wt % of water), crystallization of the emulsifier was found to influence the formation of crystalline vesicle structures that coexisted, in the external water phase, with globules of crystallized oil phase. Results of calorimetric, rheological, and light scattering experiments, for the O/W dispersions obtained, indicate the possible transition of a monostearoylglycerol-based alpha-crystalline gel phase to a coagel state, in these multicomponent systems.
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Affiliation(s)
- Adam Macierzanka
- Department of the Technology of Fats and Detergents, Chemical Faculty, Gdañsk University of Technology, Narutowicza 11/12, 80-952 Gdañsk, Poland.
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Moschakis T, Murray BS, Dickinson E. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. J Colloid Interface Sci 2005; 284:714-28. [PMID: 15780315 DOI: 10.1016/j.jcis.2004.10.036] [Citation(s) in RCA: 120] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2004] [Accepted: 10/20/2004] [Indexed: 10/25/2022]
Abstract
The time-dependent evolution of the phase-separated microstructure of a caseinate-stabilised emulsion containing xanthan gum added before emulsification has been investigated by confocal laser scanning microscopy, image analysis and rheology. Moderately low levels of xanthan addition lead to depletion flocculation and gravity-induced phase separation. Increasing the polysaccharide concentration causes immobilisation of the microstructure due to an increase in the local viscoelasticity: that is, the emulsion structure cannot easily rearrange to expel xanthan-enriched aqueous serum phase because a weak gel-like network is generated. The effect of xanthan on the evolving microstructure of phase-separated regions, which reflects indirectly the local emulsion micro-rheology, has been estimated from image analysis of time sequences of confocal micrographs. A comparison has been made between object shape analysis using four different shape descriptors. The roundness parameter has been found to be a convenient descriptor for reliably quantifying the structural change in terms of the relaxation rate of xanthan-rich aqueous drops. The Taylor parameter has been used to link the kinetics of drop relaxation to the time-dependent small-deformation rheological behaviour. The analysis of the combined experimental data reveals the difficulty of relating the evolving microstructure to bulk rheological measurements.
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Affiliation(s)
- Thomas Moschakis
- Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK
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