Afroditi Chatzifragkou
cheif excecutive officer
MangoGen Pharma
United Kingdom
Biography
Job Title: Professor Responsibilities: Head of Food and Bioprocessing Sciences Research Group Areas of Interest: My research investigates the development of processes for the production of functional food ingredients, in particular probiotic bacteria and prebiotic oligosaccharides. In the area of probiotics, the aim is to understand the effect of fermentation and drying on key technological and functional attributes, including the viability of probiotics during storage, their acid tolerance as well as their surface properties. Work is also carried out studying the application of food-grade encapsulation materials to enhance storage stability of probiotics both in dried form and in various food products, as well as control bacterial release. In the area of prebiotics, one line of research is the application of whole cells and recombinant enzymes as biocatalysts for the synthesis of prebiotic oligosaccharide mixtures with specific composition and molecular weight distributions. Another line of research is the bioconversion of complex agricultural materials, such as Dried Distillers Grains with Solubles (DDGS) or lignocellulosic waste products to medium to high value products through the development of scalable and efficient bioprocesses. Current interests: Surface and adhesion properties of probiotic bacteria Effect of fermentation on the survival of probiotic bacteria during drying and storage Stability of probiotics in fruit juices during storage Production of exopolysaccharides by probiotic bacteria Microencapsulation of probiotics Use of microbial enzymes for the synthesis of prebiotic oligosaccharides Bioconversion of DDGS and lignocellulosic materials to functional food ingredients. Research groups / Centres: Food and Bioprocessing Sciences Publications: Jump to: 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 Number of items: 51. 2018 Ho, A. L., Kosik, O., Lovegrove, A., Charalampopoulos, D. and Rastall, R. A. (2018) In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179. pp. 50-58. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2017.08.077 2017 Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. and Khutoryanskiy, V. (2017) Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery. Journal of Food Science. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.13974 de Andrade Lima, M., Charalampopoulos, D. and Chatzifragkou, A. (2017) Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids. ISSN 0896-8446 doi: https://doi.org/10.1016/j.supflu.2017.09.028 (In Press) Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C. , Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109
Research Interest
Job Title: Professor Responsibilities: Head of Food and Bioprocessing Sciences Research Group Areas of Interest: My research investigates the development of processes for the production of functional food ingredients, in particular probiotic bacteria and prebiotic oligosaccharides. In the area of probiotics, the aim is to understand the effect of fermentation and drying on key technological and functional attributes, including the viability of probiotics during storage, their acid tolerance as well as their surface properties. Work is also carried out studying the application of food-grade encapsulation materials to enhance storage stability of probiotics both in dried form and in various food products, as well as control bacterial release. In the area of prebiotics, one line of research is the application of whole cells and recombinant enzymes as biocatalysts for the synthesis of prebiotic oligosaccharide mixtures with specific composition and molecular weight distributions. Another line of research is the bioconversion of complex agricultural materials, such as Dried Distillers Grains with Solubles (DDGS) or lignocellulosic waste products to medium to high value products through the development of scalable and efficient bioprocesses. Current interests: Surface and adhesion properties of probiotic bacteria Effect of fermentation on the survival of probiotic bacteria during drying and storage Stability of probiotics in fruit juices during storage Production of exopolysaccharides by probiotic bacteria Microencapsulation of probiotics Use of microbial enzymes for the synthesis of prebiotic oligosaccharides Bioconversion of DDGS and lignocellulosic materials to functional food ingredients. Research groups / Centres: Food and Bioprocessing Sciences Publications: Jump to: 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 Number of items: 51. 2018 Ho, A. L., Kosik, O., Lovegrove, A., Charalampopoulos, D. and Rastall, R. A. (2018) In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydrate Polymers, 179. pp. 50-58. ISSN 0144-8617 doi: https://doi.org/10.1016/j.carbpol.2017.08.077 2017 Bepeyeva, A., de Barros, J. M. S., Albadran, H., Kakimov, A. K., Kakimova, Z. K., Charalampopoulos, D. and Khutoryanskiy, V. (2017) Encapsulation of lactobacillus casei into calcium pectinate-chitosan beads for enteric delivery. Journal of Food Science. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.13974 de Andrade Lima, M., Charalampopoulos, D. and Chatzifragkou, A. (2017) Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. The Journal of Supercritical Fluids. ISSN 0896-8446 doi: https://doi.org/10.1016/j.supflu.2017.09.028 (In Press) Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C. , Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109
