Hadi Peighambardoust | University of Tabriz (original) (raw)

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Papers by Hadi Peighambardoust

Research paper thumbnail of Rheological Properties of Wheat Flour Dough with Added Flaxseed Powder

Research paper thumbnail of Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

Food Reviews International

Research paper thumbnail of Decoration of Citrus limon wood carbon with Fe3O4 to enhanced Cd2+ removal: A reclaimable and magnetic nanocomposite

Research paper thumbnail of Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Research paper thumbnail of Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

Trends in Food Science & Technology

Research paper thumbnail of Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Molecules

Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposi... more Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposite were effectively used to remove the cationic dye of crystal violet (CV) from aqueous solutions. The results showed that Fe3O4 nanoparticles were successfully placed in the structure of ACL and the produced nanocomposites showed superior magnetic properties. It was found that pH was the most effective parameter in the CV dye adsorption and pH of 9 gave the maximum adsorption efficiency of 93.5% and 98.3% for ACL and ACL/Fe3O4, respectively. The Dubinin–Radushkevich (D-R) and Langmuir models were selected to investigate the CV dye adsorption equilibrium behavior for ACL and ACL/Fe3O4, respectively. A maximum adsorption capacity of 23.6 and 35.3 mg/g was obtained for ACL and ACL/Fe3O4, respectively indicating superior adsorption capacity of Fe3O4 nanoparticles. The kinetic data of the adsorption process followed the pseudo-second order (PSO) kinetic model, indicating that chemical mechan...

Research paper thumbnail of Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays

Research paper thumbnail of Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants

Nanomaterials

The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advan... more The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advantageous strategy to protect sensitive constituents of the extract. This study was aimed to develop PPE-loaded CSNPs and characterize their physical, structural morphology, antioxidant and antimicrobial properties. Spherical NPs were successfully synthesized with a mean diameter of 174–898 nm, a zeta potential (ZP) of +3 – +36 mV, an encapsulation efficiency (EE) of 26–70%, and a loading capacity (LC) of 14–21% depending on their loaded extract concentrations. Based on these results, CSNPs with chitosan:PPE ratio of 1:0.50 (w/w) exhibited good physical stability (ZP = 27 mV), the highest loading (LC = 20%) and desirable encapsulation efficiency (EE = 51%), and thus, selected as optimally loaded NPs. The FTIR analysis of PPE-CSNPs demonstrated no spectral changes indicating no possible chemical interaction between the PPE and CSNPs, which confirms that the PPE was physically entrapped with...

Research paper thumbnail of Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

Critical Reviews in Food Science and Nutrition

Research paper thumbnail of A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Biomolecules

Food-derived bioactive peptides are being used as important functional ingredients for health-pro... more Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, sol...

Research paper thumbnail of Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

Molecules

The objective of this study was to characterize the properties of pectin extracted from sugar bee... more The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Simi...

Research paper thumbnail of The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

International Journal of Food Science & Technology

Research paper thumbnail of Sugar beet pectin extracted by ultrasound or conventional heating: a comparison

Journal of Food Science and Technology

Research paper thumbnail of Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Molecules

To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-ba... more To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due...

Research paper thumbnail of Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method

Research paper thumbnail of Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ

Research paper thumbnail of Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Trends in Food Science & Technology

Research paper thumbnail of Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay

Food Science and Technology

Research paper thumbnail of Effect of spray drying on physicochemical characteristics and quality of peppermint powder

Food Science and Technology

Research paper thumbnail of Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO 2 and TiO 2 nanoparticles

Research paper thumbnail of Rheological Properties of Wheat Flour Dough with Added Flaxseed Powder

Research paper thumbnail of Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

Food Reviews International

Research paper thumbnail of Decoration of Citrus limon wood carbon with Fe3O4 to enhanced Cd2+ removal: A reclaimable and magnetic nanocomposite

Research paper thumbnail of Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Research paper thumbnail of Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

Trends in Food Science & Technology

Research paper thumbnail of Adsorption of Crystal Violet Dye Using Activated Carbon of Lemon Wood and Activated Carbon/Fe3O4 Magnetic Nanocomposite from Aqueous Solutions: A Kinetic, Equilibrium and Thermodynamic Study

Molecules

Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposi... more Activated carbon prepared from lemon (Citrus limon) wood (ACL) and ACL/Fe3O4 magnetic nanocomposite were effectively used to remove the cationic dye of crystal violet (CV) from aqueous solutions. The results showed that Fe3O4 nanoparticles were successfully placed in the structure of ACL and the produced nanocomposites showed superior magnetic properties. It was found that pH was the most effective parameter in the CV dye adsorption and pH of 9 gave the maximum adsorption efficiency of 93.5% and 98.3% for ACL and ACL/Fe3O4, respectively. The Dubinin–Radushkevich (D-R) and Langmuir models were selected to investigate the CV dye adsorption equilibrium behavior for ACL and ACL/Fe3O4, respectively. A maximum adsorption capacity of 23.6 and 35.3 mg/g was obtained for ACL and ACL/Fe3O4, respectively indicating superior adsorption capacity of Fe3O4 nanoparticles. The kinetic data of the adsorption process followed the pseudo-second order (PSO) kinetic model, indicating that chemical mechan...

Research paper thumbnail of Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays

Research paper thumbnail of Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants

Nanomaterials

The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advan... more The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advantageous strategy to protect sensitive constituents of the extract. This study was aimed to develop PPE-loaded CSNPs and characterize their physical, structural morphology, antioxidant and antimicrobial properties. Spherical NPs were successfully synthesized with a mean diameter of 174–898 nm, a zeta potential (ZP) of +3 – +36 mV, an encapsulation efficiency (EE) of 26–70%, and a loading capacity (LC) of 14–21% depending on their loaded extract concentrations. Based on these results, CSNPs with chitosan:PPE ratio of 1:0.50 (w/w) exhibited good physical stability (ZP = 27 mV), the highest loading (LC = 20%) and desirable encapsulation efficiency (EE = 51%), and thus, selected as optimally loaded NPs. The FTIR analysis of PPE-CSNPs demonstrated no spectral changes indicating no possible chemical interaction between the PPE and CSNPs, which confirms that the PPE was physically entrapped with...

Research paper thumbnail of Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

Critical Reviews in Food Science and Nutrition

Research paper thumbnail of A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Biomolecules

Food-derived bioactive peptides are being used as important functional ingredients for health-pro... more Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, sol...

Research paper thumbnail of Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

Molecules

The objective of this study was to characterize the properties of pectin extracted from sugar bee... more The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Simi...

Research paper thumbnail of The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks

International Journal of Food Science & Technology

Research paper thumbnail of Sugar beet pectin extracted by ultrasound or conventional heating: a comparison

Journal of Food Science and Technology

Research paper thumbnail of Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

Molecules

To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-ba... more To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due...

Research paper thumbnail of Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method

Research paper thumbnail of Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ

Research paper thumbnail of Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Trends in Food Science & Technology

Research paper thumbnail of Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay

Food Science and Technology

Research paper thumbnail of Effect of spray drying on physicochemical characteristics and quality of peppermint powder

Food Science and Technology

Research paper thumbnail of Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO 2 and TiO 2 nanoparticles