Akbar Bahrami - Academia.edu (original) (raw)

Papers by Akbar Bahrami

Food Frontiers

Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging vi... more Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID-19. In this sense, the rising demand for effective antiviral drugs is stressed. The main goal of the present study is to cover the current literature about bioactive compounds (e.g., polyphenols, glucosinolates, carotenoids, minerals, vitamins, oligosaccharides, bioactive peptides, essential oils, and probiotics) with potential efficiency against COVID-19, showing antiviral activities via the inhibition of coronavirus entry into the host cell, coronavirus enzymes, as well as the virus replication in human cells. In turn, these compounds can boost the immune system, helping fight against COVID-19. Overall, it can be concluded that bioactives and the functional foods containing these compounds can be natural alternatives for boosting the immune system and defeating coronavirus. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Advances in Colloid and Interface Science, 2022

The incorporation of antibiotics and bioactive compounds into non-toxic nanoparticles has been po... more The incorporation of antibiotics and bioactive compounds into non-toxic nanoparticles has been popularly used to produce effective antimicrobial nanocarriers against foodborne pathogens. These systems can protect antimicrobials against harsh environments, control their release, and increase their antimicrobial activities; however, their functions can be decreased by some major barriers. Intracellular localization of bacteria protects them from the host immune system and antimicrobial agents. Also, bacteria can cause constant infection by nestling in professional phagocytic cells. In the last years, surface functionalization of nanocarriers by passive and active modification methods has been applied for their protection against clearance from the blood, increasing both circulation time and uptake by target cells. For achieving this objective, different functional agents such as specifically targeted peptides internalize ligands, saccharide ligands, or even therapeutic molecules (e.g., antibodies or enzymes) are used. In this review, techniques for functionalizing the surface of antimicrobial-loaded nanocarriers have been described. This article offers a comprehensive review of the potential of functional nanoparticles to increase the performance of antimicrobials against foodborne pathogens through targeting delivery.

Scientific Reports, 2019

Chilling and freezing injuries of olives harvested in geographically high elevated locations may ... more Chilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general...

Trends in Food Science & Technology, 2019

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Drying Technology, 2019

The objective of the present study was to investigate the effect of inlet air temperature of spra... more The objective of the present study was to investigate the effect of inlet air temperature of spray drying and different combinations of carrier agents (maltodextrin (MD), gum Arabic (GA), modified starch (MS), and whey protein concentrate (WPC)) on the physicochemical characteristics of spray-dried whey powder, enriched with vitamin D 3 to improve its usage as a functional ingredient. Firstly, vitamin D 3 was nanoencapsulated by nanoliposome prepared with egg yolk lecithin, sesame oil, and glycerol through thin-film dispersion method. The mean particle size of prepared nanoliposomes was 140 nm. Then, the prepared nanocarriers loaded with vitamin D 3 were added into the feed solution and dried through spray dryer. The effect of carrier agent types and inlet air temperature on the physicochemical (moisture content, solubility, porosity, color, and powder yield) and microstructure properties of obtained spray-dried powders were investigated. The optimal carrier agents and condition of spray drying were selected by Taguchi design. Our results showed that the inlet air temperature and carrier agent had significant effects on the characterization of powders. Powders produced by 2% WPC, 3% MS, and 25% MD at 170 C inlet air temperature showed the highest powder yield (96.4%). Also, the morphology of powders was affected by carrier agent types; increase in MD concentration in feed solution causes to create smoother and spherical spray-dried powder particles.

Food Science & Nutrition, 2019

Starch is a homo-polysaccharide storage carbohydrate, widely distributed in plants, particularly ... more Starch is a homo-polysaccharide storage carbohydrate, widely distributed in plants, particularly cereals such as corn, potato, wheat, and rice. The amylose (amorphous region) and amylopectin (crystalline region) chains are the composing units of semicrystalline structure of starch (Ganje, Jafari, Tamadon, Niakosari, & Maghsoudlou, 2019). The ratio of amylose to amylopectin in most starches varies from 20% to 25% for amylose and from 75% to 80% for amylopectin, and this ratio is affected by the parameters such as botanical source, alterations among cultivars of every species, and the level of plant's maturity (Jambrak et al., 2010; Wu, Du, Ge, & Lv, 2011). Wheat is an important cereal that its starch content accounts for 75% of the grain weight (Shewry, 2009) and is greatly used for producing starch.

The effect of incorporating different levels of spray-dried sourdough (3%, 6%, 9% and 15% (w/w) o... more The effect of incorporating different levels of spray-dried sourdough (3%, 6%, 9% and 15% (w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P<0.05) decreased. Wet gluten content and Zeleny sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of control. Water absorption significantly increased compared to that of the control. However, dough development time was not affected with sourdough powder addition. Degree of softening significantly increased with an increase in sourdough level but dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than control doughs.

Oral administration of live probiotics along with prebiotics has been suggested with numerous ben... more Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of ...

Trends in Food Science & Technology

Journal of Controlled Release

Trends in Food Science & Technology

Critical Reviews in Food Science and Nutrition

Critical Reviews in Food Science and Nutrition

Advances in Colloid and Interface Science

Trends in Food Science & Technology

Trends in Food Science & Technology

Trends in Food Science & Technology

Food Frontiers

Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging vi... more Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID-19. In this sense, the rising demand for effective antiviral drugs is stressed. The main goal of the present study is to cover the current literature about bioactive compounds (e.g., polyphenols, glucosinolates, carotenoids, minerals, vitamins, oligosaccharides, bioactive peptides, essential oils, and probiotics) with potential efficiency against COVID-19, showing antiviral activities via the inhibition of coronavirus entry into the host cell, coronavirus enzymes, as well as the virus replication in human cells. In turn, these compounds can boost the immune system, helping fight against COVID-19. Overall, it can be concluded that bioactives and the functional foods containing these compounds can be natural alternatives for boosting the immune system and defeating coronavirus. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Advances in Colloid and Interface Science, 2022

The incorporation of antibiotics and bioactive compounds into non-toxic nanoparticles has been po... more The incorporation of antibiotics and bioactive compounds into non-toxic nanoparticles has been popularly used to produce effective antimicrobial nanocarriers against foodborne pathogens. These systems can protect antimicrobials against harsh environments, control their release, and increase their antimicrobial activities; however, their functions can be decreased by some major barriers. Intracellular localization of bacteria protects them from the host immune system and antimicrobial agents. Also, bacteria can cause constant infection by nestling in professional phagocytic cells. In the last years, surface functionalization of nanocarriers by passive and active modification methods has been applied for their protection against clearance from the blood, increasing both circulation time and uptake by target cells. For achieving this objective, different functional agents such as specifically targeted peptides internalize ligands, saccharide ligands, or even therapeutic molecules (e.g., antibodies or enzymes) are used. In this review, techniques for functionalizing the surface of antimicrobial-loaded nanocarriers have been described. This article offers a comprehensive review of the potential of functional nanoparticles to increase the performance of antimicrobials against foodborne pathogens through targeting delivery.

Scientific Reports, 2019

Chilling and freezing injuries of olives harvested in geographically high elevated locations may ... more Chilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general...

Trends in Food Science & Technology, 2019

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Drying Technology, 2019

The objective of the present study was to investigate the effect of inlet air temperature of spra... more The objective of the present study was to investigate the effect of inlet air temperature of spray drying and different combinations of carrier agents (maltodextrin (MD), gum Arabic (GA), modified starch (MS), and whey protein concentrate (WPC)) on the physicochemical characteristics of spray-dried whey powder, enriched with vitamin D 3 to improve its usage as a functional ingredient. Firstly, vitamin D 3 was nanoencapsulated by nanoliposome prepared with egg yolk lecithin, sesame oil, and glycerol through thin-film dispersion method. The mean particle size of prepared nanoliposomes was 140 nm. Then, the prepared nanocarriers loaded with vitamin D 3 were added into the feed solution and dried through spray dryer. The effect of carrier agent types and inlet air temperature on the physicochemical (moisture content, solubility, porosity, color, and powder yield) and microstructure properties of obtained spray-dried powders were investigated. The optimal carrier agents and condition of spray drying were selected by Taguchi design. Our results showed that the inlet air temperature and carrier agent had significant effects on the characterization of powders. Powders produced by 2% WPC, 3% MS, and 25% MD at 170 C inlet air temperature showed the highest powder yield (96.4%). Also, the morphology of powders was affected by carrier agent types; increase in MD concentration in feed solution causes to create smoother and spherical spray-dried powder particles.

Food Science & Nutrition, 2019

Starch is a homo-polysaccharide storage carbohydrate, widely distributed in plants, particularly ... more Starch is a homo-polysaccharide storage carbohydrate, widely distributed in plants, particularly cereals such as corn, potato, wheat, and rice. The amylose (amorphous region) and amylopectin (crystalline region) chains are the composing units of semicrystalline structure of starch (Ganje, Jafari, Tamadon, Niakosari, & Maghsoudlou, 2019). The ratio of amylose to amylopectin in most starches varies from 20% to 25% for amylose and from 75% to 80% for amylopectin, and this ratio is affected by the parameters such as botanical source, alterations among cultivars of every species, and the level of plant's maturity (Jambrak et al., 2010; Wu, Du, Ge, & Lv, 2011). Wheat is an important cereal that its starch content accounts for 75% of the grain weight (Shewry, 2009) and is greatly used for producing starch.

The effect of incorporating different levels of spray-dried sourdough (3%, 6%, 9% and 15% (w/w) o... more The effect of incorporating different levels of spray-dried sourdough (3%, 6%, 9% and 15% (w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P<0.05) decreased. Wet gluten content and Zeleny sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of control. Water absorption significantly increased compared to that of the control. However, dough development time was not affected with sourdough powder addition. Degree of softening significantly increased with an increase in sourdough level but dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than control doughs.

Oral administration of live probiotics along with prebiotics has been suggested with numerous ben... more Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of ...

Trends in Food Science & Technology

Journal of Controlled Release

Trends in Food Science & Technology

Critical Reviews in Food Science and Nutrition

Critical Reviews in Food Science and Nutrition

Advances in Colloid and Interface Science

Trends in Food Science & Technology

Trends in Food Science & Technology

Trends in Food Science & Technology