Agricultural University of Athens

About: Agricultural University of Athens is a education organization based out in Athens, Greece. It is known for research contribution in the topics: Population & Fermentation. The organization has 3711 authors who have published 6876 publications receiving 211895 citations.

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol.

Abstract: Aims: The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique. The mechanism of action of the above substances was also investigated. Methods and Results: The applied technique uses 100-well microtitre plate and collects turbidimetric growth data. To produce the inhibition profiles, a wide range of concentrations were tested for each of the three compounds, as well as for carvacrol‐thymol mixtures. Following a specific mathematical analysis of the observed inhibition profiles from all compounds, it was suggested that mixtures of carvacrol and thymol gave an additive effect and that the overall inhibition by OEO can be attributed mainly to the additive antimicrobial action of these two compounds. Addition of low amounts of each additive: (a) increased permeability of cells to the nuclear stain EB, (b) dissipated pH gradients as indicated by the CFDA-SE fluorescent probe irrespective of glucose availability and (c) caused leakage of inorganic ions. Conclusions: Mixing carvacrol and thymol at proper amounts may exert the total inhibition that is evident by oregano essential oil. Such inhibition is due to damage in membrane integrity, which further affects pH homeostasis and equilibrium of inorganic ions. Significance and Impact of the Study: The knowledge of extent and mode of inhibition of specific compounds, which are present in plant extracts, may contribute to the successful application of such natural preservatives in foods, since certain combinations of carvacrol‐ thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.

Low­grade heat conversion into power using organic Rankine cycles - A review of various applications

Abstract: An organic Rankine cycle (ORC) machine is similar to a conventional steam cycle energy conversion system, but uses an organic fluid such as refrigerants and hydrocarbons instead of water. In recent years, research was intensified on this device as it is being progressively adopted as premier technology to convert low-temperature heat resources into power. Available heat resources are: solar energy, geothermal energy, biomass products, surface seawater, and waste heat from various thermal processes. This paper presents existing applications and analyzes their maturity. Binary geothermal and binary biomass CHP are already mature. Provided the interest to recover waste heat rejected by thermal devices and industrial processes continue to grow, and favorable legislative conditions are adopted, waste heat recovery organic Rankine cycle systems in the near future will experience a rapid growth. Solar modular power plants are being intensely investigated at smaller scale for cogeneration applications in buildings but larger plants are also expected in tropical or Sahel regions with constant and low solar radiation intensity. OTEC power plants operating mainly on offshore installations at very low temperature have been advertised as total resource systems and interest on this technology is growing in large isolated islands.

Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

Abstract: Increasing demand for fuels and chemicals, driven by factors including over-population, the threat of global warming and the scarcity of fossil resources, strains our resource system and necessitates the development of sustainable and innovative strategies for the chemical industry. Our society is currently experiencing constraints imposed by our resource system, which drives industry to increase its overall efficiency by improving existing processes or finding new uses for waste. Food supply chain waste emerged as a resource with a significant potential to be employed as a raw material for the production of fuels and chemicals given the abundant volumes globally generated, its contained diversity of functionalised chemical components and the opportunity to be utilised for higher value applications. The present manuscript is aimed to provide a general overview of the current and most innovative uses of food supply chain waste, providing a range of worldwide case-studies from around the globe. These studies will focus on examples illustrating the use of citrus peel, waste cooking oil and cashew shell nut liquid in countries such as China, the UK, Tanzania, Spain, Greece or Morocco. This work emphasises 2nd generation food waste valorisation and re-use strategies for the production of higher value and marketable products rather than conventional food waste processing (incineration for energy recovery, feed or composting) while highlighting issues linked to the use of food waste as a sustainable raw material. The influence of food regulations on food supply chain waste valorisation will also be addressed as well as our society's behavior towards food supply chain waste. “There was no ways of dealing with it that have not been known for thousands of years. These ways are essentially four: dumping it, burning it, converting it into something that can be used again, and minimizing the volume of material goods – future garbage – that is produced in the first place.” William Rathje on waste (1945–2012) – Director of the Tucson Garbage project.