MAHNAZ TABIBIAZAR - Academia.edu (original) (raw)

Papers by MAHNAZ TABIBIAZAR

̒Ulūm-i dārūyī, Jan 2, 2024

Background: Emulsion-based formulations have gained attention in food and pharmaceutical products... more Background: Emulsion-based formulations have gained attention in food and pharmaceutical products due to their unique properties. However, their use in food product formulation faces problems because of phase separation and fat oxidation, which seriously reduces the quality of the product. Therefore, finding ways to increase the physical and oxidative stability of emulsions is valuable. This work aimed to assess of physicochemical properties of sodium caseinate (SC)-tannic acid (TA) complex treated with heating and ultrasonication as well as their efficiency in physical and oxidative stability of high internal phase Pickering emulsion (HIPPEs) as antioxidant colloidal particles. Methods: SC 1% (w/v) was mixed with a different concentration of TA (0.1, 0.3, 0.5, 0.7, 1% w/v) and the pH of solutions was adjusted to 9. The unheated, heat-treated, and ultrasonicated SC-TA complexes were analyzed to elucidate possible interaction using FTIR, fluorescence spectroscopy, and DSC. Finally, HIPPEs were prepared by mixing the prepared samples and soybean oil at a volume ratio of 25:75 v/v respectively. The microstructure of the most stable HIPPEs was assessed using SEM. Results: Based on the FTIR results the covalent bond in heat-treated SC-TA was formed via the Maillard reaction. In addition, the reduction of free amino groups confirms Schiff base formation. All treated SC-TA samples showed a superior ability to stabilize emulsion in comparison with native SC when used as an aqueous phase of HIPPEs. The long-term physical was observed in heat-treated SC-TA HIPPEs for over two months. In PEs stabilized by SC-TA complex nanoparticles, primary and secondary oxidation product levels were significantly lower than in SC alone. Conclusion: The fabricating antioxidant emulsions using heat-treated SC-TA are a good guarantee for the physical and oxidative stability of food formulations due to TA's intrinsic antioxidant properties and the protective role of SC-TA colloidal particles against coalescence.

ACS Food Science & Technology, Dec 20, 2023

Lebensmittel-Wissenschaft & Technologie, May 1, 2020

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.

Chemical Papers, Jan 28, 2022

The present study aimed to co-encapsulate cinnamon extract (CE) and zein hydrolysate (ZH) with na... more The present study aimed to co-encapsulate cinnamon extract (CE) and zein hydrolysate (ZH) with nanoliposomes (NLPs). The CE and ZH were successfully loaded in NLPs with 94.25 ± 7.13% and 92.36 ± 3.22% of encapsulation efficiency, respectively. The NLPs were co-loaded with CE and ZH and showed high α-diphenyl-β-picrylhydrazyl (DPPH) scavenging activity (63.38 ± 4.16%) on account of the synergistic antioxidative relation between CE and ZH. This synergistic antioxidative significantly decreased the thiobarbituric acid-reactive substances in the oxidized NLPs co-loaded with CE and ZH. The particle size of the produced NLP samples was lower than 100 nm, and the co-loading of CE and ZH significantly decreased the particle size in the oxidized NLPs. Moreover, the formation of electrostatic interactions between the loaded compounds and liposome interfacial membrane was approved by the changes in zeta potential when loading CE and ZH. The morphology study exhibited that the co-loading of CE and ZH significantly decreased the oxidative damages and particle size of NLPs. In conclusion, the NLPs co-loaded with CE and ZH were potentially efficient candidates to be applied as natural antioxidants in food industry.

International Journal of Food Science and Technology, 2023

SummaryThe effects of the solvent composition of ethanol and acetic acid (50/50 and 70/30 v/v), t... more SummaryThe effects of the solvent composition of ethanol and acetic acid (50/50 and 70/30 v/v), time (30 and 60 min) and temperature (65 and 95°C) of hydrolysis were conducted on the structural and physicochemical properties of ethyl cellulose (EC). Differential scanning calorimetry (DSC) and capillary viscometer results revealed that EC hydrolysis significantly decreased glass transition temperature (Tg) and intrinsic viscosity. FTIR spectra of hydrolysed EC (H‐EC) revealed a breakdown of many glycosidic bonds. The oleogels were prepared by H‐EC at the concentration of 6 wt%. Results showed that hydrolysis conditions significantly affected oleogel formation and strength. An optimal oleogel structure was achieved with H‐EC at 65°C, 50/50 solvent ratio (H‐EC65/50). The rheological analysis of H‐EC65/50 oleogel showed higher strength and a lower melting temperature range than EC oleogel. Microscopic observations confirmed that the H‐EC65/50 forms a new structure with many small cavities, probably the main reason for the firmer gel. The prepared formulation could have potential to prepare reduced fat formulations with the suitable melting point and texture.

Journal of food safety and hygiene, Nov 27, 2021

Food-borne diseases are important globally because they cause significant death and treatment cos... more Food-borne diseases are important globally because they cause significant death and treatment costs in the world. In this study, the researchers used a validated and trusted questionnaire to carry out this cross-sectional study of 384 women from Ahvaz, Khuzestan, Iran, recruited through stratified random selection. The main objective of the study was to examine the knowledge, attitudes, and practices of women (KAP) in Ahvaz, which played the main role in the preparation of food at home. Women exhibited a high level of KAP when it came to the most significant variables linked with food poisoning. The attitudes and practices of women, as well as their knowledge, were linked. Our findings revealed that the women in Ahvaz had a high degree of knowledge about how to protect themselves from food-borne illnesses; Some practices, however, posed a risk to food safety. More knowledge and training about the risks of consuming raw or semi-processed foods are required.

Apple Academic Press eBooks, Jul 27, 2022

علوم و صنایع غذایی, May 1, 2022

Iranian Journal of Nutrition Sciences and Food Technology, 2020

International Journal of Food Science and Technology, Aug 27, 2021

The effect of resveratrol (Res) and curcumin (CU) on glycation and oxidation of bovine serum albu... more The effect of resveratrol (Res) and curcumin (CU) on glycation and oxidation of bovine serum albumin (BSA) – Glucose (Glu) to form N‐Carboxymethyl lysine (CML) was assessed. The CML content in BSA‐Glu samples 3:3% w/w was around 180 µg mL−1 after heating at 120 C for 20 min, measured using RP‐HPLC with fluorescence detector. The CML content in Res and CU‐containing samples (240 µmol L−1) decrease to zero and around 19 µg mL−1, respectively. The grafting degree of BSA in Res and CU‐containing samples was only 5% and 16% in comparison of BSA‐Glu with 43% grafting. The advanced glycation end products (AGEs) level with fluorescence properties in CU‐containing heated samples considerably decreased. The results of Fourier Transform Infrared Spectrometry (FTIR) and Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) confirmed that the interaction of Res and CU with BSA significantly decreased the glycation rate of BSA. The level of intercellular reactive oxygen species (ROS) in human umbilical vein endothelial cells (HUVEC) when cells are exposed to Res and CU‐containing heated BSA‐Glu were significantly lower than that of cells exposed to alone BSA‐Glu. The results indicated that Res and CU can play an important role in increasing the safety of heated foods and reducing harmful substances in them.

Food bioscience, Oct 1, 2021

RSC Advances, 2020

The effective use of agricultural by-products is definitely a major challenge in waste management... more The effective use of agricultural by-products is definitely a major challenge in waste management. In the walnut fruit processing industry, large amounts of shells are produced as agricultural by-products and discarded or burned produced as fuel. Walnut (Juglans regia L.) is a valuable tree nut in the Juglandaceae family. The fruit is composed of four main parts: the kernel, the skin, the shell, and the husk. The importance of walnuts is mostly related to theirs valuable kernels. However, their shells are currently experiencing as much interest as their kernels due to the beneficial effects of the shells. In the past several years, walnut shell (WS) has been widely explored as a naturally inert plant-based biosorbent. In this review, we first highlight recent scientific literature regarding the development of adsorbents from WS in the form of carbon-based materials including unmodified/modified WS, and activated carbons (ACs). Next, we discuss the potential applications of WS-derived by-products as natural yet effective adsorbents for the removal of various hazardous materials including heavy metals (HMs), synthetic industrial dyes, and harmful chemicals.

International Journal of Biological Macromolecules, Sep 1, 2021

This study aimed to investigate synthesis and structural characteristics of the chitosan (CS) - m... more This study aimed to investigate synthesis and structural characteristics of the chitosan (CS) - modified dialdehyde guar gum (DAGG) hydrogel through the Schiff base reaction. The highest swelling capacity was achieved as about 12,000% of dry weight of the freeze-dried powder at CS: DAGG hydrogel with the mixing ratio of 30:70. The swelling ratio was not affected by changes in pH, which could be considered as an important property in the control of moisture in absorbent pad. The FTIR results indicated that the new amide groups have been formed at 1680 cm-1, which can be attributed to the covalent bond between the amide groups of CS and the aldehyde groups of GG. Based on a SEM image, the prepared hydrogel showed the porous structure so it verified the crosslinking formation between the two polymers. Rheological analyses confirmed that formation compact and porous structure led to some noteworthy improvements in the strength of hydrogel prepared with a high ratio of DAGG. The hydrogel loaded with 5% pomegranate peel extract (PPE) showed both good antioxidant (81.13%) and antimicrobial activities. The hydrogel was observed to have a good potential to be used as an antibacterial pad.

Food Chemistry, Dec 1, 2020

In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared ... more In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared and its potential for application in the cake and the beef burger was evaluated. As a result, the addition of AA in CW-based oleogels caused to form new intramolecular or intermolecular hydrogen bonding, and improve the thermal behavior and crystallinity of oleogels. Additionally, the increase of AA concentration higher than 3% of oleogel formulation significantly increased the strength of oleogels. The formulated food models (cake and beef burger) with partial substitution CW2%/AA4% oleogel as the optimized sample showed an acceptable texture profile, color, and organoleptic characteristics. Consequently, reinforced oleogel with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develop food products with lower saturated and trans-fatty acid.

Talanta, 2020

Recently, enormous attention has been focused on the development of protein-molecularly imprinted... more Recently, enormous attention has been focused on the development of protein-molecularly imprinted polymers (MIPs). In this sense, bovine serum albumin (BSA) is well regarded as a favorite template in various MIPs-based biochemical/analytical assays mainly due to its low price, easy availability, and high structural homology to human serum albumin (HSA). Equally, the implications of BSA in the pathology of different human-related disorders necessitate the development of methods for its precise detection in biological samples. Accordingly, the current review seeks to provide an update on the design, synthesis, and characterization of the developed MIPs which have used BSA as template protein. Also, the recognition and quantification of BSA in different real samples using the prepared MIPs are discussed. Additionally, main strategies, such as surface imprinting, epitope-MIPs, microcontact imprinting and other methods to overcome the problems associated with the molecular printing of BSA are discussed here. The final discussion provides a comparative exploration of different approaches developed, emphasizing their relative advantages and disadvantages and underlining developments and possible future directions.

International Journal of Biological Macromolecules, Oct 1, 2019

Albumin is a globular protein which plays a pivotal role in maintaining plasma pressure and the n... more Albumin is a globular protein which plays a pivotal role in maintaining plasma pressure and the nutritional balance. Different compounds are transported by binding to albumin in the blood. Also, human health is closely related to the serum albumin concentration in blood plasma or other biological fluids. Due to the high structural similarity with human serum albumin (HSA), bovine serum albumin (BSA) has been widely investigated as a model protein in different fields. Importantly, albumin detection has recently gained huge interest, as this protein serves as an important indicator of cow health, and its milk and meat quality. Also, it is also known as an allergenic and a carrier protein. As a result, it is highly essential to determine bovine albumin in various industries, such as medicine, pharmaceutical, clinical and food. Therefore, the development of new, efficient, fast and straightforward methods for selective detection of BSA is critical. This review seeks to highlight different characteristics of BSA and its importance. Then, by focusing on recent developments made in the last two decades in BSA biosensing and determination methods, the use of different biomaterials/ nanomaterials is discussed.

Journal of The Iranian Chemical Society, Nov 24, 2016

Lebensmittel-Wissenschaft & Technologie, Nov 1, 2021

Abstract The present study aimed to conduct co-pigmentation of anthocyanin in pomegranate juice w... more Abstract The present study aimed to conduct co-pigmentation of anthocyanin in pomegranate juice with the extracted pomegranate peel extract (PPE) by the β-cyclodextrin (β-CD) assisted method. The formation of the complex between phenolic compounds and β-CD was approved by FT-IR, DSC, and SEM analyses. The results showed that fortification with PPE significantly enhanced the stability of total phenolic, total flavonoid content, and antioxidant activity during the storage time. Furthermore, a kinetic study of anthocyanin degradation indicated that fortification of juices with PPE decelerated the degradation rate while enhancing their half-life. At the end of the 60-day storage period, the sample containing 600 mg/L PPE showed a higher a* color index than the control sample. Thus, it can be concluded that the PPE- β-CD complex could be used as a co-pigmentation agent in anthocyanin-rich juices to stabilize the color and phenolic compounds.