The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat

Consumers’ constant search for high-quality and safe products, with the least possible preservatives and additives, as well as extended shelf life, has led industries to research and develop alternative forms of food preservation and packaging. The purpose of this research was the study of the effect of natural antimicrobials and, in particular, the essential oils of ginger (Zingiber Officinale Roscoe) and rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey protein isolate (WPI) films, alone and with incorporated essential oils (WPI + EO) at different concentrations were prepared and then examined for their possible effect on delaying the deterioration of minced lamb meat. Microbiological and physicochemical measurements were carried out to examine the meat’s shelf life. Results showed that films with 1% EO significantly improved the microbiological quality of meat. On day 11, total viable counts, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts remained low for films with 1% concentration of essential oil compared with 0.5%. Regarding, physicochemical properties the same pattern was observed for pH while oxidation degree was significantly reduced. Finally, color attributes measurements recorded fluctuations between samples, but overall, no considerable discoloration was observed

Chemometric Screening of Oregano Essential Oil Composition and Properties for the Identification of Specific Markers for Geographical Differentiation of Cultivated Greek Oregano

The present study investigated the potential interconnection between the place of cultivation of Greek oregano samples and the composition and properties of their essential oils (EOs). In addition, it attempted to identify characteristic chemical features that could differentiate between geographical origins with the use of chemometric tools. To this end, a total of 142 samples of commercially available Greek oregano (Origanum vulgare ssp. hirtum) plants harvested during the calendar years 2017–2018 were obtained for this study. The samples came from five different geographical areas of Greece and represented twelve localities. After appropriate processing, the oregano samples were subjected to hydrodistillation (HD), and the resulting EOs were analyzed for their total phenolic content (TPC), antioxidant activity, and chemical composition. The acquired data were subjected to the chemometric methods of multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) to investigate the potential of classifying the oregano samples in terms of geographical origin. In addition, stepwise LDA (SLDA) was used as a final step to narrow down the number of variables and identify those wielding the highest discriminatory power (marker compounds). Carvacrol was identified as the most abundant component in the majority of samples, with a content ranging from 28.74% to 68.79%, followed by thymol, with a content ranging from 7.39% to 35.22%. The TPC values, as well as the Trolox equivalent antioxidant capacity (TEAC) values, showed no significant variations among the samples, ranging from 74.49 ± 3.57 mg GAE/g EO to 89.03 ± 4.76 mg GAE/g EO, and from 306.83 ± 5.01 μmol TE/g EO to 461.32 ± 7.27 μmol TE/g EO, respectively. The application of the cross-validation method resulted in high correct classification rates in both geographical groups studied (93.3% and 82.7%, respectively), attesting to a strong correlation between location and oregano EO composition

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the new food chain which will be developed, as long as they become the food of choice for the consumers of the future. This paper investigates consumers’ trust in Greek TFs, and northwest Greek TFs, in order to assess their potential consumption in the new economy. Trust was tested using the variables of safety, healthiness, sustainability, authenticity and taste, assessing consumers’ confidence and satisfaction with the TFs, their raw materials, and the technologies used for their production. A self-response questionnaire survey was carried out in May and June 2021 on a sample of 548 participants through the Google platform. In order to analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results show that the participants trust the Greek TFs because they “strongly agree” by an average of 20%, and “agree” by an average of 50% that they are safe, healthy, sustainable, authentic and tasty. A similar pattern was recorded for the regional northwest Greek TFs as well. These results indicate that TFs could be the food of choice because they bear consumers’ trust in the coming “new normality”, where trust will be a major factor of choice for the purchase of goods and services.info:eu-repo/semantics/publishedVersio

Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era

The COVID-19 pandemic is almost over but has already left its mark and is changing the world fast and drastically in all social, economic, and cultural aspects of humanity, including consumers’ choices and motives for foods. Since cheese is a major dietary food consumed daily worldwide, motives for its purchase and consumption in the new era are an important parameter affecting current and future production and sustainable regional development. The aim of the study was to investigate the impact of COVID-19 on Greek consumers’ motives for quality semi-hard and hard cheese, including the “Ladotyri” hard cheese. Consumers’ motives were tested using variables of quality semi-hard and hard cheese, such as purchase and consumption, preference of choice, preference, and knowledge of the Ladotyri cheese. A self-response questionnaire survey was carried out in November and December 2022 on a sample of 860 participants, the majority being young people aged 18–25 (83.9%), through the Google platform. Basic statistical tools, combined with cross and chi-square tests, were used to analyze the collected data. The results indicate no significant changes in consumers’ motives except a significant decline in consumption, reaching up to 8.4%. Consumers continue to purchase the semi-hard and hard cheese from the supermarket (90%), with preference for the most known kinds, such as kasseri and graviera, consuming it at home (90.9%), daily (31.8%), or two times per week (38.3%), primarily with bread and olives (57.6%), followed by meat (53%). Price remains the most important information for the selection of semi-hard and hard cheese (73.5%), taste (97%) among the organoleptic parameters, texture (70.9%) among the appearance parameters, origin of milk (63.9%) among the sustainable parameters, and value for money (85.8%) among the general characteristics of the cheese. The participants expressed similar motives for the “Ladotyri” Mytilinis hard cheese, appreciating the olive oil combined with the cheese (79.7%) and the possible production as a non-refrigerated cheese (65.2%), even though the majority of them would not buy it today (57.4%). Our findings indicate that the sustainability and growth of the quality semi-hard and hard cheese in the new era should stick to the good practices of production, promotion, and sales developed before the pandemic, exploring, however, new avenues and practices to increase consumption, which is currently declining

Comparative Evaluation of Antioxidant Activities of Flours from Durum Wheat Varieties

Antioxidants are known to play a crucial role in maintaining cellular health by neutralizing harmful free radicals. Among various dietary sources of antioxidants, wheat-based products, particularly flours, have gained significant attention due to their potential health benefits. Durum wheat, a widely cultivated species, serves as a primary ingredient in numerous food products. However, limited research has been conducted to assess the antioxidant activity of flours obtained from durum wheat varieties. In this study, we aimed to comparatively evaluate the antioxidant and antiplatelet potential of flours from 22 selected durum wheat varieties cultivated in Greece. We focused on three major parameters for antioxidant activity measurement: total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP). The total phenolic content was determined using the Folin–Ciocalteu method, while DPPH and FRAP assays were employed to assess the ability of flours to scavenge free radicals and reduce ferric ions, respectively. The antiplatelet activity was evaluated using a platelet-activating factor inhibition assay (PAF) in platelet-rich plasma. Analysis of the data revealed notable differences in the total phenolics and antioxidant and antiplatelet activities among the tested samples. The total phenolic content ranged from 624.0 ± 3.5 to 950.0 ± 5.3 μg of gallic acid equivalent/g flour with the variety Zeta E having the highest content. The antioxidant activities based on the DPPH and FRAP assays ranged from 0.56 ± 0.02 to 2.26 ± 0.08 and 1.93 ± 0.02 to 3.65 ± 0.03 μmol of Trolox equivalent/g flour, respectively, with the varieties Marco Aurelio and Zeta E exerting the highest antioxidant activities in the DPPH and FRAP tests, respectively. In addition, the IC50 values for the antiplatelet activity ranged from 0.72 ± 0.21 to 3.06 ± 0.17 in mg of flour, with the variety of Zoi exhibiting the highest antiplatelet activity. Overall, this comparative evaluation highlights the differences in the antioxidant and antiplatelet activities among flours obtained from 22 different durum wheat varieties cultivated in Greece. The results from this study aid in the selection of wheat varieties with superior antioxidant and antiplatelet capacities for use in bakery food formulation and dietary recommendations

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the new food chain which will be developed, as long as they become the food of choice for the consumers of the future. This paper investigates consumers’ trust in Greek TFs, and northwest Greek TFs, in order to assess their potential consumption in the new economy. Trust was tested using the variables of safety, healthiness, sustainability, authenticity and taste, assessing consumers’ confidence and satisfaction with the TFs, their raw materials, and the technologies used for their production. A self-response questionnaire survey was carried out in May and June 2021 on a sample of 548 participants through the Google platform. In order to analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results show that the participants trust the Greek TFs because they “strongly agree” by an average of 20%, and “agree” by an average of 50% that they are safe, healthy, sustainable, authentic and tasty. A similar pattern was recorded for the regional northwest Greek TFs as well. These results indicate that TFs could be the food of choice because they bear consumers’ trust in the coming “new normality”, where trust will be a major factor of choice for the purchase of goods and services

Consumers’ Perception on Traceability of Greek Traditional Foods in the Post-COVID-19 Era

In the rising new global economic and social period, after the COVID-19 pandemic, traceability is expected to be a critical parameter for the selection of foods by consumers worldwide. Accordingly, traditional foods (TFs) can become the foods of choice in the new era due to their originality, authenticity, unique organoleptic properties, and locality. In this paper, the consumers’ perception on traceability regarding Greek TFs and northwest Greek TFs is investigated, in order to find out the specific information they require for the purchase of these foods. Traceability was tested using variables related to package, product, quality, process, and personal information of these foods. A self-response questionnaire survey was carried out in September and October 2021 on a sample of 1707 participants through the Google platform. The results show that the participants consider traceability regarding questions on package information “quite important” and “very important” by an average of 68%, on food information by 64%, on quality information by 69%, on production process information by 78%, and on personal information by 65%. A similar pattern was recorded for the regional northwest Greek TFs for information on production process, personal, and package data, although there was a significant increase in the perception by the participants for data related to food information itself by 87% and more related to quality information by 94%

Consumers’ Perception on Traceability of Greek Traditional Foods in the Post-COVID-19 Era

In the rising new global economic and social period, after the COVID-19 pandemic, traceability is expected to be a critical parameter for the selection of foods by consumers worldwide. Accordingly, traditional foods (TFs) can become the foods of choice in the new era due to their originality, authenticity, unique organoleptic properties, and locality. In this paper, the consumers’ perception on traceability regarding Greek TFs and northwest Greek TFs is investigated, in order to find out the specific information they require for the purchase of these foods. Traceability was tested using variables related to package, product, quality, process, and personal information of these foods. A self-response questionnaire survey was carried out in September and October 2021 on a sample of 1707 participants through the Google platform. The results show that the participants consider traceability regarding questions on package information “quite important” and “very important” by an average of 68%, on food information by 64%, on quality information by 69%, on production process information by 78%, and on personal information by 65%. A similar pattern was recorded for the regional northwest Greek TFs for information on production process, personal, and package data, although there was a significant increase in the perception by the participants for data related to food information itself by 87% and more related to quality information by 94%

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB