Browsing by Author "Tsironi, Theofania"
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- Dual-compartment-gate organic transistors for monitoring biogenic amines from foodPublication . Sergi, Ilenia; Sensi, Matteo; Zanotti, Rian; Tsironi, Theofania; Flemetakis, Emmanouil; Power, Deborah Mary; Bortolotti, Carlo Augusto; Biscarini, FabioAccording to the Food and Agriculture Organization of the United Nations (FAO) more than 14% of the world's food production is lost every year before reaching retail, and another 17% is lost during the retail stage. The use of the expiration date as the main estimator of the life-end of food products creates unjustified food waste. Sensors capable of quantifying the effective food freshness and quality could substantially reduce food waste and enable more effective management of food chain. We propose an electrolyte-gated organic transistor (EGOT) that responds to the release of biogenic amines, like diamines and tyramine, generated by degradation of protein-rich food. The EGOT sensor features a polymeric poly(3,4-ethylenedioxythiophene) polystyrene sulfonate (PEDOT:PSS) gate electrode fabricated in the shape of a miniaturized beaker containing an aqueous solution in the inner side (to be exposed to food) and capacitively coupled through a hydrogel to the transistor channel on the outside (not in contact with food). The hydrogen bonds formed by the water-dissolved amines with PEDOT:PSS modulate the EGOT channel across a wide range of amine concentrations. We demonstrate that our sensor can detect different amines by the combinatorial analysis of the response from different channel materials, PEDOT:PSS and the other DPP-DTT, with a limit of detection as low as 100 pM.
- Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) filletsPublication . Anjos, Liliana; Pinto, Patricia IS; Tsironi, Theofania; Dimopoulos, George; Santos, Soraia; Santa, Cátia; Manadas, Bruno; Canario, Adelino; Taoukis, Petros; Power, DeborahFresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assuring high food quality. The effect of HP processing (600MPa, 25 °C, 5min) on European sea bass (Dicentrarchus labrax) fillet quality and shelf life was investigated. The data presented comprises microbiome and proteome profiles of control and HP-processed sea bass fillets from 1 to 67 days of isothermal storage at 2 °C. Bacterial diversity was analysed by Illumina high-throughput sequencing of the 16S rRNA gene in pooled DNAs from control or HP-processed fillets after 1, 11 or 67 days and the raw reads were deposited in the NCBI-SRA database with accession number PRJNA517618. Yeast and fungi diversity were analysed by high-throughput sequencing of the internal transcribed spacer (ITS) region for control and HP-processed fillets at the end of storage (11 or 67 days, respectively) and have the SRA accession number PRJNA517779. Quantitative label-free proteomics profiles were analysed by SWATH-MS (Sequential Windowed data independent Acquisition of the Total High-resolution-Mass Spectra) in myofibrillar or sarcoplasmic enriched protein extracts pooled for control or HP-processed fillets after 1, 11 and 67 days of storage. Proteome data was deposited in the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifiers PXD012737. These data support the findings reported in the associated manuscript "High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring", Tsironi et al., 2019, JFE 262:83-91, doi.org/10.1016/j.jfoodeng.2019.05.010.
- High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoringPublication . Tsironi, Theofania; Anjos, Liliana; Pinto, Patricia IS; Dimopoulos, George; Santos, Soraia; Santa, Cátia; Manadas, Bruno; Canario, Adelino; Taoukis, Petros; Power, DeborahThe effects of high pressure (HP:600 MPa, 5 min, 25 °C) on European sea bass fillets were investigated using microbiological, physicochemical and sensory indices, and “omics” technologies. HPP led to more than a 5 log(cfu/g) reduction in initial bacterial total viable counts and altered the bacterial microbiome, reducing the proportion of food spoilage genera. Lightness and hardness of the fish flesh significantly increased after HPP and were associated with modified muscle tissue histology, with fibers appearing fused and more compact in comparison to the unprocessed control. Sensory evaluation (based on a lower limit of 5 for overall acceptability scoring) indicated a shelf life of 11 days for untreated control samples and 2 months for the HP-treated fillets. Quantitative SWATH proteomics revealed 281 proteins that had modified levels between control and HP-processed fish flesh. The metagenomics and proteomics provided detailed insight into how the change in HP-processed sea bass fillets is linked to the modifications in the microbiome and proteome.
- Reviewing the correlation of fish quality alteration and in‐package headspace composition: evidence from a pH freshness indicator case studyPublication . Basdeki, Evgenia; Vasilaki, Stamatia Eleni; Sensi, Matteo; Flemetakis, Emmanouil; Biscarini, Fabio; Power, Deborah Mary; Tsironi, Theofania; Swarup RoySmart packaging is a continuously evolving sector that may provide solutions to several cold chain management challenges and shows great potential toward food waste reduction. Fish is a highly nutritious yet perishable commodity with increasing statistics of annual loss and waste. This study investigates the application of pH-sensitive indicators on fish products, aiming to analyze and highlight the importance of comprehensive monitoring of the physicochemical alterations and their interactions with the headspace composition during refrigerated storage of fresh fish. Insights into this process can contribute to developing more practical spoilage indicators and dynamic shelf life prediction methods. A brief case study is presented on the development and application of a smart indicator prototype. The freshness pH indicator was prepared by incorporating methyl red into a starch and cellulose matrix using the dip coating method and was tested for its sensitivity to pH, ammonia vapor, and the detection of gilthead sea bream spoilage. The deterioration in the quality of sea bream fillets, as indicated by the observed color change of the indicator, was confirmed through microbiological and chemical analyses of the fish flesh. The color response of the pH indicator (red-pink turned pale yellow) was found to correlate with fish alteration patterns and reflected the headspace gas composition thus enabling "real-time" monitoring of fish spoilage.