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Ioannidou SP, Katsouli M, Doika E. Commissioning of the first hospital-based PET radiopharmaceutical cyclotron in Greece: Personnel dose assessment. J Radiol Prot 2024. [PMID: 38692264 DOI: 10.1088/1361-6498/ad460c] [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] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
The role of positron emission tomography (PET) imaging with 2-fluoro-2-deoxy-D-glucose (FDG) is well established in the diagnosis and management of cancer patients. As the demand for PET imaging continues to rise, many hospitals are installing on-site self-shielded mini cyclotrons to produce their own radiopharmaceuticals, including FDG. In May 2021, the Dose-on-Demand Biomarker Generator (BG-75) was installed at the Metaxa Cancer Hospital in Greece, making it the first hospital-based PET radiopharmaceutical cyclotron in the country. During commissioning, the expected external exposure for personnel was established, and internal exposure was found to be negligible. Personnel dose was estimated with two methods: survey meter measurements in various locations combined with the time spent in each location, and direct measurement using electronic personal dosemeters. Gamma and neutron radiation readings outside the cyclotron vault were at background levels. Inside the cyclotron vault, the highest recorded readings by the target were 18 μSv/h for both gammas and neutrons; at one meter, the values were 5 μSv/h and 4 μSv/h, respectively. Based on these measurements, the annual expected whole-body dose per operator is 0.6 mSv, and the respective extremity dose is 16 mSv. The annual expected whole body and extremity dose for the radiochemist is 0.3 mSv and 25 mSv, respectively. The expected dose estimates for the medical physicists are also below 1 mSv. These doses are well below the regulatory limits and local As Low As Reasonably Achievable (ALARA) levels. With experience and a robust ALARA program, personnel exposure could be further reduced.
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Affiliation(s)
| | - M Katsouli
- Metaxa Cancer Hospital of Piraeus, Piraeus, GREECE
| | - E Doika
- Metaxa Cancer Hospital of Piraeus, Piraeus, GREECE
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Katsouli M, Dermesonlouoglou E, Dimopoulos G, Karafantalou E, Giannakourou M, Taoukis P. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods 2024; 13:171. [PMID: 38201199 PMCID: PMC10779092 DOI: 10.3390/foods13010171] [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: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).
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Affiliation(s)
| | - Efimia Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 9, Iroon Polytechniou Str, 15772 Zografou, Greece; (M.K.); (G.D.); (E.K.); (M.G.); (P.T.)
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Nanou E, Kotsiri M, Kogiannou D, Katsouli M, Grigorakis K. Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO 2-Emitting Pads. Foods 2023; 12:foods12030505. [PMID: 36766034 PMCID: PMC9914307 DOI: 10.3390/foods12030505] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.
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Affiliation(s)
- Evangelia Nanou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Dimitra Kogiannou
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
| | - Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National TechnicalUniversity of Athens (NTUA), 15780 Athens, Greece
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 km Athens-Sounio Ave., 19013 Attiki, Greece
- Correspondence:
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Katsouli M, Semenoglou I, Kotsiri M, Gogou E, Tsironi T, Taoukis P. Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions. Foods 2022; 11:foods11152245. [PMID: 35954012 PMCID: PMC9367868 DOI: 10.3390/foods11152245] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 02/01/2023] Open
Abstract
The study investigated the effect of active modified atmosphere packaging (20% CO2–60% N2–20% O2) with CO2 emitters (MAP-PAD) and conventional MAP (MAP) on the quality and shelf-life of gilthead seabream fillets during chill storage, while the most appropriate enzymatic Time Temperature Integrators (TTI) were selected for monitoring their shelf-life at isothermal and variable temperature storage conditions (Teff = 4.8 °C). The concentration of CO2 and O2 in the headspace of the package, volatile compounds and of the microbial population were monitored during storage. The kinetic parameters for bacterial growth were estimated at 0–10 °C using the Baranyi growth model. The MAP-PAD samples presented significantly lower microbial growth rates and longer lag phases compared to the MAP samples, leading to significant shelf-life extension: 2 days of extension at 2.5 °C and 5 °C, while 50% extension at variable conditions (Teff = 4.8 °C). CO2 emitters in the package improved the chemical freshness (K-values) and volatile compounds (characterizing freshness). The responses of different enzymatic TTI were modeled as the function of enzyme concentration, temperature and storage time. The activation energy (Ea) ranged from 97 to 148 kJ mol−1, allowing the selection of appropriate TTIs for the shelf-life monitoring of each fish product: LP-150U for the MAP and M-25U for the MAP-PAD samples. The validation experiment at Teff = 4.8 °C confirmed the applicability of Arrhenius-type models, as well as the use of TTIs as effective chill chain management tools during distribution and storage.
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Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Ioanna Semenoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
| | - Mado Kotsiri
- Institute of Marine Biology, Biotechnology and Aquaculture, Hellenic Centre for Marine Research, 46.7 Athens-Sounio Ave, 19013 Attiki, Greece;
| | - Eleni Gogou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Department of Food Science and Nutrition, University of Thessaly, End N. Temponera, 43100 Karditsa, Greece
| | - Theofania Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (M.K.); (I.S.); (E.G.); (T.T.)
- Correspondence: ; Tel.: +30-2107723171
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Katsouli M, Papatheodorou S, Giannou V, Tzia C. Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Spyridon‐Andreas Papatheodorou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
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Katsouli M, Tzia C. O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2035235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
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Katsouli M, Giannou V, Tzia C. Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating polyphenolic extract. Food Funct 2021; 11:8878-8892. [PMID: 32986051 DOI: 10.1039/d0fo01707h] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Multiple O1/W/O2 nanoemulsions and O1/W nanoemulsions fortified with CLA or CoQ10 were produced using extra virgin olive or olive pomace oil and were also incorporated with polyphenols extracted from olive kernel to enhance their kinetic and chemical stability. They were prepared using a high-speed ultrasonic homogenizer. Specifically, nanoemulsions with 6 wt% lipid phase and 6 wt% non-ionic emulsifier (Tween 40) were produced and they demonstrated a droplet diameter >200 nm and high encapsulation stability during 30 days of storage at 4 °C or 25 °C. The incorporation of CLA or CoQ10 and polyphenolic compounds facilitated the homogenization of emulsions, reducing the droplet size and enhancing their chemical stability, and their bioactive retention values were >79%. O1/W/O2 nanoemulsions were produced using a mixture of non-ionic emulsifiers (Span 20 and Tween 40) and the O1/W enriched nanoemulsion as the dispersed phase. All multiple emulsions showed a bimodal droplet size distribution and Newtonian behavior while polyphenols facilitated their homogenization. Both vegetable oils resulted in samples with high kinetic and chemical stability; the bioactive retention values were found to be >80% at the end of 30 days of storage at 4 °C or 25 °C. Extra virgin olive oil resulted in more stable nanoemulsions in regards to kinetic and chemical stability at 4 °C, showing limited creaming and sedimentation boundary. Multiple nanoemulsions with the lowest initial droplet size presented the lowest droplet diameter growth and phase separation and the highest retention values. By comparing O1/W nanoemulsions and O1/W/O2 nanoemulsions, we noted that the reduction in the total phenolic content and antioxidant activity during storage was higher in the O1/W type. However, both delivery systems protected CLA and CoQ10 presenting high retention during storage. FTIR spectra before and after ultrasonic homogenization indicated that the sonication process did not significantly affect the lipid phase of O1/W/O2 nanoemulsions.
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Affiliation(s)
- M Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - V Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
| | - C Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Zografou, Greece.
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Chanioti S, Katsouli M, Tzia C. Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation. Molecules 2021; 26:molecules26061781. [PMID: 33810031 PMCID: PMC8005142 DOI: 10.3390/molecules26061781] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 11/16/2022] Open
Abstract
Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.
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Frakolaki G, Katsouli M, Giannou V, Tzia C. Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109671] [Citation(s) in RCA: 10] [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: 11/29/2022]
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Katsouli M, Tzia C. Development and Stability Assessment of Coenzyme Q10-Loaded Oil-in-Water Nanoemulsions Using as Carrier Oil: Extra Virgin Olive and Olive-Pomace Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2193-3] [Citation(s) in RCA: 10] [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: 01/14/2023]
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Katsouli M, Giannou V, Tzia C. A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive-Pomace Oil: Impacts on Formation and Stability. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12091] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maria Katsouli
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering; National Technical University of Athens, 5 Iroon Polytechniou Street; 15780 Zografou Greece
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Katsouli M, Polychniatou V, Tzia C. Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.046] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Katsouli M, Polychniatou V, Tzia C. Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.017] [Citation(s) in RCA: 18] [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: 12/11/2022]
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