The research activity of the Laboratory covers all areas of food and human nutrition. For example:

-Analysis of food and their contaminants.

-Research and development of new food in laboratory and industrial or semi-industrial scale.

-Troubleshooting food production.

-Risk assessment and increase of food shelf life.

-Nutritional value of food and improved.

-Biofunctional and novel foods.

1.                   Food analysis.

3.                   Research and development of new foods in laboratory and industrial or semi-industrial scale.

4.                   Development of novel-functional foods.

5.                   Recovery of value added products from food industry wastes.

7.                   Other (see Activities).

1.       Determination of food contaminants.

2.       Determination of nutrients content (i.e. vitamins).

3.       Determination of susceptibility of fats and oils to oxidation.

4.       Analysis, component identification and fractionation of natural extracts (i.e. essential oils).

5.       Various other food analysis.

6.       New product development.

7.       Preparation of functional food with emphasis on microencapsulation of bioactive ingredients and reassessment of their bioactivity.

9.       Increase of shelf life and bioactivity various food components with the addition of extracts of natural products.

10.    Optimization of bioavailability of vitamins and minerals.

11.    Identification of allergens in food and agricultural products.

12.    Detection of genetically modified organisms in food.

13.    Research and development of new food in laboratory and industrial or semi-industrial scale.

The research equipment is part of the following laboratories of the Department of Food Technology: Food Analysis Lab, Cell Culture & Analysis of Food Contaminants Lab, Semi-Industrial Scale Lab, Food Microbiology Lab, Milk & Milk Products Lab, and Food Sensory Evaluation Lab:

1.       ΗΡLC/Diode Array/ Fluoresence/Refractive Index

2.       GC/MS/FID)

3.       DSC

4.       FTIR

5.       UV-Vis phasmatophotometer.

6.       Rancimat

7.       Colorimeter

8.       Laboratory refrigerators and freezers.

9.        Freeze Dryer

10.   PCR & Real Time PCR

11.   Laminar Flow (Class II)

12.   Centrifuges

13.   Ultrasonic bath

14.   ELISA

15.   Incubators

16.   Viscometers (Oswald capillary & Brookfield)

17.   Semi-industrial scale rotary evaporator

18.   Texture analyser

19.   Gerber

1.       Study of factors that affect the production of healthy and safe food (01/07/2004 - 31/08/2006). ΕPEAEK II (Archimedes Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Medical Instruments), (2) Laboratory of GMO detection in Institute of Biological Research and Biotechnology of the National Research Institute, (3) Actinotherapy Department of Gennimatas Hospital, (4) Laboratory of Medical Physics of University of Athens, (5) VETERIN S.A.

2.       Isolation of antioxidants from medicinal plants for use in food and cosmetic industry (01/02/2004 - 31/08/2006). ΕPEAEK II (Archimedes Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (2) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology), (3) Institute of Biology of Greek National Center of Scientific Research Dimokritos.

3.       Study and uses of natural products of Greek origin in Cosmetology and Aesthetics (01/02/2004 - 31/08/2006). ΕΠΕΑΕΚ II (Archimedes Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (2) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology), (3) Laboratory of Dermatology in Medical School of University of Athens).

4.       Development of new technology for the fast debittering of olives and the production of high nutritional food (01/01/2006 - 31/08/2006). ΕPEAEK II (Archimedes Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food technology).

5.       Application of simple and environmentally pure technology in a system of complete exploitation of wine making waste for the production of natural antioxidants and fertilizer (01/01/2006 - 31/03/2006). (ATHENS 2004 Research Program- Τ.Ε.Ι. of Athens).

6.       Optimization of the biological activity of the essential oils from Greek medicinal plants (01/01/2005 - 31/12/2007). ΕPEAEK II (Archimedes Ι Research program). Participants: (1) Τ.Ε.Ι. of Western Macedonia (Department of Agricultural Products Marketing and Quality Control), (2) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (3) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology), (4) Agricultural University of Athens (Department of Food Science and Technology).

7.       Study of natural constituents and biological action of Greek traditional liqueurs: “Chios Gum” and “Naxos Citrus” (01/02/2005 - 01/02/2007). (ATHENS 2004 Research Program- Τ.Ε.Ι. of Athens). Participants: (1) Τ.Ε.Ι. of Western Macedonia (Department of Agricultural Products Marketing and Quality Control), (2) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (3) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology).

8.       Study on modified production processes for the production of various types of table olives fortified with in natural antioxidants in order to produce functional food products (10/02/2009 ως 31/12/2010). Participants: (1) Department of Food Technology, Technological Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) ROI S.A.

9.       Preparation of nanoparticle dispersion containing propolis in order to deodorize it and increase the solubility in aqueous media (30-06-2011 until 30-10-2011). Participants: (1) Department of Food Technology, Technological Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) Mellisokomiki Hellas-Kostantinos Ntoulias Co.

10.   Recovery of polyphenols from wine wastes in order to produce added value products. Participants: (1) Department of Food Technology, Technological Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) Karamitros Winery Co.

11.   Research implementation of innovative chemical clean techniques (cloud point extraction using edible surfactants) in the production of dehydrated whey protein concentrates to prepare products with improved functional properties and enhanced quality. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Central Greece Proteins S.A.

12.   Development of a new functional product that combines low-fat and no sugar addition. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Stergios Latsios & Co.

13.   Study, research and development of specific conditions during production, with an expected result the production of whey concentrates with low bacterial load during the whole lactation period resulting in better-quality and wide applications of food industry. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Ahaikes Proteins S.A.

14.   Study and research on specific conditions of production and use of permitted additives needed and development of a new product with full fat dried whey and a very low percentage of free fat for use in food industry. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Macedonian Proteins S.A.

15.   Recovery of lycopene from tomato juice waste production to produce value added products. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Iliogennima-Rahmani Alexandra.

16.   Study and research to optimize existing production conditions in order to acquire the knowledge needed to produce dried whey protein concentrates rich in polyunsaturated fat (in free and encapsulated form) for use as ingredients in the food industry. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Hipirotikes Proteins S.A.

17.   Study on the impact of known and novel antifungal agents on the characteristics of Cretan Gruyere cheese. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Tirokomiki Amariou S.A.

18.   Design, construction of a mechanical system, electronically controlled for the preparation of biologically interesting nanoparticles. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Energiaki-Stavrakakis Evagelos.

19.   Study of the antimicrobial activity of Chios mastic gum fractions before and after encapsulation in liposomes in order to prolong the shelf life and enhance the biological activities and sensory characteristics of milk products. Arhimidis IIΙ Research program. Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (2) Τ.Ε.Ι. of Larissa (Karditsa Annex) (Department Food Technology), (3) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology), (4) University of Ioannina (Department of Chemistry).

20.   Quality control and food safety in foodservice - Intervention programs (MIS 372969) (01/06/2012 - 28/02/2014). Greek Ministry of Health – TEI of Athens (Department of Food Technology).

1.       Extraction and identification of natural antioxidant from Sideritis euboea (mountain tea). (2005). Tsaknis J. and Lalas S. Journal of Agricultural and Food Chemistry, 53 (16), 6375-6381.

2.       Physicochemical changes of olive oil and selected vegetable oils during frying. (2006). Chatzilazarou A., Gortzi O., Lalas S., Zoidis E.and Tsaknis J. Journal of Food Lipids, 13 (1), 27-35. This publication was nominated by the publisher Blackwell Publishing as the best of year 2006 in the field of Food Lipids.

3.       Effect of essential oil of Citrus cinensis cv new hall - Citrus aurantium (indigenous in Greece) upon growth of Yarrowia lipolytica. (2006). O. Gortzi, S. Papanikolaou, S. Lalas, M. Galiotou-Panayotou and P. Mitliaga. Planta Medica, 72 (11), 1074-1074.

4.       Application of cloud point extraction using surfactants in the isolation of physical antioxidants (phenols) from olive mill wastewater (2006). E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. Lalas, Sp. Konteles and P. Tataridis. Fresenius Environmental Bulletin, 15 (9B), 1122-1125.

5.       Frying stability of Moringa stenopetala seed oil. (2006). Lalas S., Gortzi O. and Tsaknis J. Plant Foods for Human Nutrition, 61 (2), 99-108.

6.       Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. (2006). O. Gortzi, S. Lalas, I. Chinou and J. Tsaknis. Journal of Food Protection, 69 (12), 2998-3005.

7.       Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts before and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis and I. Chinou. Molecules, 12, 932-945.

8.       Enhanced bioactivity of Citrus limon (Lemon Greek cultivar)extracts, essential oil and isolated compounds before and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis, I. Chinou. Planta Medica, 73 (9), 881-881.

9.       Irradiation effect on oxidative condition and tocopherol content of vegetable oils. (2007). Lalas S., Gortzi O., Tsaknis J. and Sflomos K. International Journal of Molecular Sciences, 8, 533-540.

10.    Protection of traditional Greek foods using a plant extract. (2007). Lalas S., Aggelousis G., Gortzi O., Dourtoglou V., and Tsaknis J. Italian Journal of Food Science, 19 (3), 279-286.

11.    Hepatoprotective effect of Pistacia lenticus var. Chia total extract against carbon tetrachloride-induced liver damage in rats. (2008). Mavridis S.K., Gortzi O., Lalas S., Paraschos S., Skaltsounis A.L., Pappas I.S. Planta Medica, 74 (9), 1023-1023.

12.    Recovery of natural antioxidants from olive mill wastewater using Genapol-X080. (2008). Gortzi O., Lalas S., Chatzilazarou A., Katsoyannos E., Papakonstandinou Sp. and Dourtoglou E. Journal of the American Oil Chemists’ Society, 85 (2), 133-140.

13.    Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. (2008). O. Gortzi, S. Lalas, I. Chinou and J. Tsaknis. European Food Research and Technology, 226 (3), 583-590.

14.    Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast (2008). Papanikolaou S., Gortzi O., Margeli E., Chinou I., Galiotou-Panayotou M., Lalas S. European Journal of Lipid Science and Technology, 110 (11), 997-1006.

15.    Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity (2009). C.C. Liolios, O. Gortzi, S. Lalas, J. Tsaknis and I. Chinou. Food Chemistry, 112, 77-83.

 

1.       Quality changes of olive oil and other selected vegetable oils during frying. (2005). Tsaknis J., Xatzilazarou Α., Gortzi O., Zoidis Ε., Lalas S., and Bratakos M. Traditional Mediterranean Diet: Past, Present and Future, 2nd International Conference. Greek National Research Foundation, Athens-Greece.

2.       Determination of the effect of ionizing radiation on the tocopherol concentration and the resistance to oxidation of various vegetable oils. (2005). S. Lalas, V. Sinanoglou, D. Nikolopoulos, Th. Panou and K. Sflomos. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

3.       Determination of the effect of ionizing radiation on the lipids of egg yolk. (2005). V. Sinanoglou, K. Sflomos, Ν. Panopoulou, S. Lalas, Α. Batrinou and Ι. Kandarakis. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

4.       Olive oil characterization according to the geographical origin using Principal Component Analysis based on the percentage of lipid acids. (2005). V. Dourtoglou, Th. Dourtoglou, Α. Mamalos, Th. Loupetis, Β. Diamantopoulou, Ε. Stefanou and S. Lalas. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

5.       Enhanced bioactivity of various plants (Origanum dictamnus, Thymus and Myrtus species) of Greek origin, before and after encapsulation in liposomes. (2005). O. Gortzi, S. Lalas, I. Tsaknis, I. Chinou. 53rd Annual Congress of GA, Florence, Italy (21-25 August).

6.       Ethnobotanical review of the Greek endemic plant Origanum dictamnus. Volatile constituents -Biological activities. (2005). C. Liolios, S. Lalas, E.Protopappa, I. Tsaknis, I. Chinou. Madeira, Spain.

7.       Screening for antioxidant activity of Greek plant extracts. (2006). N. Aligiannis, E. Kalpoutzakis, O. Gortzi, S. Lalas, A.I. Skaltsounis and S. Mitakou. 4th International Conference on Natural Products: A change for the future of mankind. Leysin, Switzerland (28th – 31st May).

8.       Extraction of natural antioxidants (polyphenols, carotens, tocopherols) from food industry wastes with cloud point extraction using food grade surfactants. (2006). E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. Lalas, and E. Dourtoglou. International Congress of Bioprocesses in Food Industries (ICBF-2006). University of Patras, Rio-Patras, Greece (18th-21st June).

9.       Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium (indigenous in Greece) upon growth of Yarrowia lipolytica. (2006). O. Gortzi, S. Papanikolaou, S. Lalas, M. Galiotou-Panayotou and P. Mitliaga. International Congress and 54th Annual Meeting of the Society for Medicinal Plant Research (GA 2006) Helsinki, Finland (29th August-2nd September). Δημοσιεύτηκε στο περιοδικό Planta Medica (2006), 72, 1074.

10.    Extraction of natural antioxidants (polyphenols, carotenes, tocopherols) from food industry wastes with cloud point extraction using food grade surfactant. (2007). E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. Lalas, Sp. Konteles. 5th International Congress on Food technology with the title «Consumer Protection through Food Process Improvement & Innovation in the Real World». Hellenic Association of Food Technologists (PETET). Thessaloniki (9th -11th March).

11.    Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium upon growth of Yarrowia lipolytica and Saccharomyces ceresiviae. (2007). S. Papanikolaou, O.Gortzi, E. Margeli, N. Niklis, P. Mitliaga, P. Diamantopoulou and S. Lalas. 5th International Congress on Food technology with the title «Consumer Protection through Food Process Improvement & Innovation in the Real World». Hellenic Association of Food Technologists (PETET). Thessaloniki (9th -11th March).

12.    Enhanced bioactivity of Citrus limon (Lemon Greek cultivar) extracts, essential oil and isolated compounds before and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis, I. Chinou. International Congress and 55th Annual Meeting of the Society for Medicinal Plant Research (GA 2007). Graz, Austria (2nd-6th September).

13.    Optimising of Biological Activity of Essential Oils Extracted from Greek Aromatic Plants (Study on the bioactivity of Citrus limon essential oil, before and after encapsulation in liposomes). (2007). O. Gortzi, S. Lalas, P. Mitliaga, N. Niklis, P. Kamarinou, P. Petropoulos, I. Chinou. Prsentation of results of the research project Archimedes II. Florina and Grevena (29th November & 7th December).

14.    Hepatoprotective effect of Pistacia lenticus var. Chia total extract against carbon tetrachlorideinduced liver damage in rats. (2008). Mavridis S.K., Gortzi O., Lalas S., Paraschos S., Skaltsounis A.L., Pappas I.S. 7th Joint Meeting of AFERP, ASP, GA, PSE & SIF. Natural Products with Pharmaceutical, Nutraceutical, Cosmetic and Agrochemical Interest. Athenaeum Intercontinental. Athens Greece (3-8 August).

15.    Chemical Composition Biological activities of selected samples of propolis from South Greece (2010). Graikou K., Chinou I., Gortzi O., Lalas S. 58th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research, Βerlin, Germany (29 August- 2nd September).

16.    Extraction of tocopherols from olive mill wastewater using cloud point extraction. (2012). O. Gortzi, E. Katsoyannos, Ar. Chatzilazarou, V. Athanasiadis, I. Giovanoudis, E. Iliadou, Al. Papachatzis, and S. Lalas. 15th International Conference on Fat Soluble Vitamins, FSV 2012, Kalabaka, Greece (22-24 March).

17.    Development and evaluation of a novel membrane mimic system (PC/CHOL liposome- β-Lg formulation) for vitamin E delivery. (2012). Development and evaluation of a novel membrane mimic system (PC/CHOL liposome- β-Lg formulation) for vitamin E delivery. (2012). M. Rovoli, O. Gortzi, S. Lalas and G. Kontopidis. 15th International Conference on Fat Soluble Vitamins, FSV 2012, Kalabaka, Greece (22-24 March). This work is being awarded by the “La Société Francophone Vitamines et Biofacteurs”.