Start time: 
Wednesday, 20 March 2013, 17:30 CET
Presenter name: 
Dr. Emmanouil H. Papaioannou
Presenter institution: 
Natural Resources and Renewable Energies Laboratory (Thessaloniki, Greece)

Color is an important characteristic of everyday life that also plays an important role in consumers’ food choice, giving an appealing look to final food products. Natural origin food pigments are generally preferable by the consumers and recognized as safe.Carotenoids are brightly colored natural pigments with significant antioxidant properties found mainly in fruits and vegetables that have yellow, orange and red colors. They are also biosynthesized by all photosynthetic bacteria, cyanobacteria, algae, and some non-photosynthetic bacteria, fungi, and yeasts. Their total annually production in nature has been estimated at about 100 million tons, with more than 700 different carotenoids identified. 50 carotenoids are present in the human diet that can be absorbed and metabolized; with only six representing more than 95% of total blood identified carotenoids, namely: α-carotene, β-carotene, lycopene, β-cryptoxanthin, lutein and zeaxanthin.The commercial lycopene, the most powerful antioxidant carotene, nowadays is available as standardized tomato extract or from chemical synthesis; there is also an ongoing research for its large scale biotechnological production. The commercially available natural origins product, is still very expensive and current production from whole tomato fruits is relatively small compared to the future demand projections. Thus, alternative sources for its production are warranted and considerable interest is given in the development of efficient and cost-effective processes for the isolation and purification of such lipophilic intracellular product. These processes are usually the main factor of the high production cost, that is also the case for many natural-biotechnological products purification processes.  This presentention is giving a brief introduction to lycopene chemistry, natural distribution and various downstream processing techniques; highlighting them according to the future trends with emphasis to the final product safety and in eco-friendly processes that will prevail in near future.Dr. Papaioannou is currently working in Natural Resources and Renewable Energies Laboratory (Thessaloniki, Greece), dealing with agriculture and food industry by-products utilization, by means of high-added value and other technological interest compounds recovery using membrane technology. During his PhD he also participated in the EU research Program: ‘Nanoimprinting technologies for selective recognition and separation’. His main research interests are focused on biotechnologically manufactured products, green chemistry, natural products and food chemistry, encapsulation of substances in edible matrices, molecularly imprinted polymers, chemistry of surfaces and their modification, nanomaterials and membranes technology.He received his PhD degree in 2009 from Chemical Engineering Department, Aristotle University of Thessaloniki (Greece), investigating the recovery and purification processes of carotenoids biotechnologically produced by fungus Blakeslea trispora in different media. He received also a MSc degree in “Nanosciences and Nanotechnologies” in 2004, dealing with the modification and activation of polymer surfaces with use of Ν2 plasma for biomedical applications. He has received three times Marie Curie grant for short courses about membrane technology (‘Nanostructured materials & membrane modelling and simulation’, ‘Nano-structured materials and Membranes for Health and Sustainable Water’ & ‘Nano-structured materials and membranes in the food industry’). The full presentation and the recording of the session can only be accessed by IFA-members. Non IFA-members can ask for access against a small handling fee of 30 € at office [AT] iseki-food [dot] net


International standards for food study programmes

23-25 June 2021, Nicosia, Cyprus
Sustainable Development Goals in Food Systems

The Extraordinary General Assembly of the ISEKI-Food Association will be held virtually on 6 July 2020, 14:00-16:00 CEST


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