Eleftherios Bonos

Bio: Eleftherios Bonos is an academic researcher from Aristotle University of Thessaloniki. The author has contributed to research in topics: Feed conversion ratio & Broiler. The author has an hindex of 16, co-authored 34 publications receiving 1026 citations. Previous affiliations of Eleftherios Bonos include Technological Educational Institute of Western Macedonia.

Functional properties of carotenoids originating from algae

Abstract: Carotenoids are isoprenoid molecules which are synthesised de novo by photosynthetic plants, fungi and algae and are responsible for the orange, yellow and some red colours of various fruits and vegetables. Carotenoids are lipophilic compounds, some of which act as provitamins A. These compounds can be divided into xanthophylls and carotenes. Many macroalgae and microalgae are rich in carotenoids, where these compounds aid in the absorption of sunlight. Industrially, these carotenoids are used as food pigments (in dairy products, beverages, etc.), as feed additives, in cosmetics and in pharmaceuticals, especially nowadays when there is an increasing demand by consumers for natural products. Production of carotenoids from algae has many advantages compared to other sources; for example, their production is cheap, easy and environmentally friendly; their extraction is easier, with higher yields, and there is no lack of raw materials or limited seasonal variation. Recently, there has been considerable interest in dietary carotenoids with respect to their antioxidant properties and their ability to reduce the incidence of some chronic diseases where free radicals are involved. Possibly, carotenoids protect cells from oxidative stress by quenching singlet oxygen damage with various mechanisms. Therefore, carotenoids derived from algae could be a leading natural resource in the research for potential functional ingredients.

Aromatic Plants as a Source of Bioactive Compounds

Abstract: Aromatic plants, also known as herbs and spices, have been used since antiquity as folk medicine and as preservatives in foods. The best known aromatic plants, such as oregano, rosemary, sage, anise, basil, etc., originate from the Mediterranean area. They contain many biologically active compounds, mainly polyphenolics, which have been found to possess antimicrobial, antioxidant, antiparasitic, antiprotozoal, antifungal, and anti-inflammatory properties. Currently, the demand for these plants and their derivatives has increased because they are natural, eco-friendly and generally recognized as safe products. Therefore, aromatic plants and their extracts have the potential to become new generation substances for human and animal nutrition and health. The purpose of this review is to provide an overview of the literature surrounding the in vivo and in vitro use of aromatic plants.

Microalgae: a novel ingredient in nutrition

Abstract: Microalgae are known for centuries, but their commercial large-scale production started a few decades ago. They can be grown in open-culture systems such as lakes or highly controlled close-culture systems, have higher productivity than the traditional crops and can be grown in climatic conditions and regions where other crops cannot be grown, such as desert and coastal areas. The edible microalgae are the green algae (chlorophyta) and the cyanobacteria. Microalgae contain substances of high biological value, such as polyunsaturated fatty acids, proteins, amino acids, pigments, antioxidants, vitamins and minerals. They are promising sources for novel products and applications and they can be used in the diet of humans and animals as natural foods with health benefits. Moreover, they can find use in the protection of the environment, as well as in pharmaceuticals, biofuel production and cosmetics.

Lactic Acid Bacteria as Source of Functional Ingredients

Abstract: Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals. In the human and animal bodies, LAB are part of the normal microbiota or microflora, the ecosystem that naturally inhabits the gastrointestinal and genitourinary tracts, which is comprised by a large number of different bacterial species with a diverse amount of strains [1,2].

Performance and carcass characteristics of Japanese quail as affected by sex or mannan oligosaccharides and calcium propionate

Abstract: The effect of sex and the supplementation of the prebiotic, mannan oligosaccharides (MOS), the acidifier, calcium propionate (CPr) or their combination in the feed of Japanese quail (Coturnix japonica) on their performance and carcass quality was examined in this experimentation. Three hundred, 1-day old Japanese quail were divided into four groups with three replicates each. One group that served as control received the basal diet. The three experimental diets consisted of the basal diet to which either 6 g CPr/kg, 2 g MOS/kg or both 2 g MOS/kg and 6 g CPr/kg was added. The body weight, feed consumption, feed conversion ratio (kg feed/kg weight gain) and mortality were examined at weekly intervals. At the end of the 42-day feeding period the birds were slaughtered, the carcasses were processed and the carcass weight, carcass dressing percentage and carcass part percentages were calculated. Also, the breast meat composition and its fatty acid profile were analyzed. Results showed that the female quail had a higher body and carcass weight and liver to live weight percentage, whereas they had lower carcass dressing percentage than males. The dietary addition of MOS increased body and carcass weight, whereas it decreased liver to live weight percentage and crude fat content of the breast meat. The dietary addition of CPr lowered carcass dressing percentage and ash content of the breast meat. Interactions between the two examined supplements were observed in feed consumption, feed conversion ratio and carcass weight. An interaction between MOS and sex was observed on carcass weight. It was concluded that MOS and calcium propionate can be used effectively in Japanese quail diets. Keywords: Prebiotic, acidifier, Coturnix japonica , performance, meat quality, fatty acids profile

Algal Proteins: Extraction, Application, and Challenges Concerning Production.

Abstract: Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. Algae do not compete with traditional food crops for space and resources. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed. Moreover, existing protein enrichment methods used in the dairy industry and the potential of these methods to generate high value ingredients from algae, such as bioactive peptides and functional ingredients are discussed. Applications of algae in human nutrition, animal feed, and aquaculture are examined.

Antimicrobial Action of Compounds from Marine Seaweed

Abstract: Seaweed produces metabolites aiding in the protection against different environmental stresses. These compounds show antiviral, antiprotozoal, antifungal, and antibacterial properties. Macroalgae can be cultured in high volumes and would represent an attractive source of potential compounds useful for unconventional drugs able to control new diseases or multiresistant strains of pathogenic microorganisms. The substances isolated from green, brown and red algae showing potent antimicrobial activity belong to polysaccharides, fatty acids, phlorotannins, pigments, lectins, alkaloids, terpenoids and halogenated compounds. This review presents the major compounds found in macroalga showing antimicrobial activities and their most promising applications.