Institute of Environment and Sustainable Development

Education

Degree: PhD
Year: 2001
Institution: University of Ioannina, Department of Chemistry

Degree: B.S.
Year: 1989
Institution: University of Ioannina, Department of Chemistry

Anastasia Badeka

Department of Chemistry

Contact Information

Tel.: +30-26510 08705, +30-26510 08307
e-mail:

Research topics (related to the Institute)

Food and agri-food products

Research summary

Determination of direct and indirect additives in foods
Determination of volatiles, phenolics etc. of foods (GC/MS, LC/MS-MS, HPLC-DAD).
Characterization and differentiation of geographical/botanical origin of plant and animal foods and their products (food authentication).
Novel food preservation techniques (irradiation, MAP, ozon, essences etc.).

Professional background

2020 - today	Assoc. Professor, Dept. of Chemistry, University of Ioannina
2014 – 2020	Assist. Professor, Dept. of Chemistry, University of Ioannina
2009 – 2014	Lecturer, Dept. of Chemistry, University of Ioannina
2002 – 2009	Employee of Network of Horizontal Laboratory Units and Centers of the University of Ioannina (Food Certification and Mass Spectrometry Units).

Recent relevant publications/patents

1. Lolis A., Badeka A.V., Kontominas M.G. (2020) “Quality retention of extra virgin olive oil, Koroneiki cv. packaged in bag-in-box containers under long term storage: A comparison to packaging in dark glass bottles”. Food Packaging and Shelf Life, 26,100549.

2. Vatavali K., Kosma I., Louppis A., (...), Badeka A.V., Kontominas M.G. (2020). "Characterization and differentiation of geographical origin of Graviera cheeses produced in Greece based on physico-chemical, chromatographic and spectroscopic analyses, in combination with chemometrics”. International Dairy Journal, 110, 104799.

3. Gatzias I.S., Karabagias I.K., Kontominas M.G. Badeka, A.V. (2020). “Geographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids”. LWT, 131, 109615.

4. Karimali D., Kosma I., Badeka, A. (2020). "Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition”. European Food Research and Technology, 246(1), 41-53.

5. Lolis A., Badeka A.V., Kontominas, M.G. (2019). “Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions”. Food Packaging and Shelf Life, 21, 100368.

6. Karabagias I.K., Badeka A., Casiello G., Longobardi F., Kontominas M.G. (2019). “Rapid screening of olive oil cultivar differentiation based on selected physicochemical parameters, pigment content and fatty acid composition using advanced chemometrics”. European Food Research and Technology, 245(9), 2027-2038.

7. Tsogas A., Vatavali K., Dimitriou E., Badeka A., Kontakos S., Kontoninas M.G., (2019). “Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets (Mugil cephalus) during refrigerated and frozen/refrigerated storage”. Journal of Food Processing and Preservation, 43(8), e14009.

8. Papapetros S., Louppis A., Kosma I., Kontakos S., Badeka A., Kontominas M.G., (2018). “Characterization and differentiation of botanical and geographical origin of selected popular sweet cherry cultivars grown in Greece”. Journal of Food Composition and Analysis, 72, 45-56.

9. Kosma I., Vatavali K., Kontakos S., Kontominas M., Kiritsakis A., A. Badeka, (2017). “Geographical Differentiation of Greek Extra Virgin Olive Oil from Late-Harvested Koroneiki Cultivar Fruits”. J. Am. Oil Chem. Soc., 94, 1373–1384.

10. Nikolaou C., Karabagias I.K., Gatzias I., Kontakos S., Badeka A., Kontominas M.G., (2017). “Differentiation of Fresh Greek Orange Juice of the Merlin Cultivar According to Geographical Origin Based on the Combination of Organic Acid and Sugar Content as well as Physicochemical Parameters Using Chemometrics”. Food Analytical Methods, 10, 2217–2228.

Number of publications: 89 Number of citations: >2200 H factor = 28

Recent Research projects / grants (last 5 years)

1. Project of the Research Committee of University of Ioannina. “Τechnical and consulting services in the Food and Packaging Materials Industry”. S.R.: A Badeka, Assis. Prof.

2. EPAnEK 2014-2020. Operational Programme. Competitiveness-Entrepreneurship- Innovation. “Promotion of local traditional varieties and native fruit trees and shrubs”. S.R. Assoc. Prof. G. Patakioutas, Department of Agriculture, Univ. of Ioannina.

3. Regional Development Fund (ERDF) 2014-2020. (co-financed by Greece and the European Union - European Regional Development Fund). “e- Epirus Flavor”. Collaborating member: University of Ioannina, SR: A Badeka, Assis. Prof.

4. Regional Development Fund (ERDF) 2014-2020. (co-financed by Greece and the European Union - European Regional Development Fund). “Production of processed meats by applying novel biotechnological methods for increasing their shelf-life, microbiological safety and nutritional value”. Coordinator: ANOSTRO, Epirus, Collaborating member: University of Ioannina, SR: A Badeka, Assis. Prof.

5. RESTART 2016-2020. “Cypriot Prickly Pear: characterization, differentiation of botanical and geographical origin and creating new product”, Coordinator: MC Analysis Center ltd, Nicosia, Cyprus. (subcontractor: Lab of Food Chemistry, Univ. of Ioannina, SR: A. Badeka, Assis. Prof.)

6. EPAnEK 2014-2020. Operational Programme. Competitiveness-Entrepreneurship- Innovation. “Smart and Functional Food Packaging using metal oxide nanoinks as Sensors”. Coordinator: FORTH, Institute of Electronic Structure and Laser, Heraklion Crete, Collaborating member: University of Ioannina, SR: A Badeka, Assis. Prof.