Seyed Mohammad Taghi Gharibzahedi | Technische Universität Berlin (original) (raw)

Papers by Seyed Mohammad Taghi Gharibzahedi

Research paper thumbnail of Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

Comprehensive Reviews in Food Science and Food Safety, 2021

Encapsulation is a promising technological process enabling the protection of bioactive compounds... more Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based

Research paper thumbnail of Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality

Carbohydrate Polymers, 2021

The effects of water to solids ratio (WSR, 10–30 mL/g), power (180–540 W), and irradiation time (... more The effects of water to solids ratio (WSR, 10–30 mL/g), power (180–540 W), and irradiation time (IT, 5–15 min) in microwave-assisted extraction (MAE) were optimized to extract polysaccharides from melon peels (PMP). The maximum extraction yield (32.81 %) was obtained under 20.94 mL/g WSR, 414.4 W power, and 12.75 min IT. The main monosaccharide composition of purified PMP with an average molecular weight of 5.71 × 104 kDa were d-galacturonic acid, arabinose, glucose, and galactose. An ascending dose-dependent antiradical and antioxidant behavior for PMP (0–5.0 mg/mL) was found. The initial foaming capacity (38.6–110.3 %) and foaming stability (5.2–65.2 %) were significantly increased as a function of PMP concentration (1.0–5.0 %), while they reduced by increasing the mixing time (p < 0.05). The highest emulsifying activity index (44.1 m2/g) and emulsifying stability (69.3 %) at 5.0 % PMPs were determined. PMP gels with FTIR-identified functional groups can be formulated in new gluten-free functional products.

Research paper thumbnail of Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects

Trends in Food Science & Technology, 2021

Background There is a growing market share for popular food products with healthier nutrient prof... more Background
There is a growing market share for popular food products with healthier nutrient profiles. A high industrial tendency has been recently arisen to develop yogurts and yogurt-like products supplemented with omega-3 fatty acids (O–3FAs). The emulsion systems are interesting platforms to encapsulate O–3FAs into these functional foods with high bioavailability. Regular intake of O–3FAs-enriched yogurts is a value-added strategy for improving human health with a remarkable reduction in the progression risk of infectious diseases.

Scope and approach
The fundamental knowledge and current status of micro/nano-emulsion structures and microcapsules containing functional polyunsaturated fatty acid-rich oils to fortify yogurts were overviewed. Physicochemical, rheological, microbial, and sensorial characteristics of these dairy products containing O–3FAs-loaded emulsions/microcapsules were discussed with a particular emphasis on bioavailability mechanisms, as well as nutritional and therapeutic effects. Some innovative, practical solutions were also proposed to improve the enrichment process, product quality, and health benefits.

Key findings and conclusions: The most important O–3FAs sources to fortify yogurt products are fish, flaxseed, and algal oils. The ultrasonication and high-pressure homogenization can adequately form physicochemically stable micro/nanoemulsions containing O–3FAs. The encapsulation techniques of freeze-drying and spray-drying are frequently utilized to produce O–3FAs-loaded microspheres with the best oxidative stability, encapsulation yield and efficiency, wettability, flowability, and color characteristics. The yogurt fortification with microcapsules and emulsion systems entrapping O–3FAs compared to free oils results in the superior rheological, water-holding-capacity, and textural attributes with a lower oxidation and syneresis rate. However, the sensory quality of fortified yogurts should be improved. The yogurt enrichment not only increases the bioavailability of functional fatty acid-rich oils but also reduces the serum lipidemic profile and obesity-related risk factors. Further clinical studies are needed to comprehensively support the production of evidence-based heathy-functional yogurt products with O–3FAs.

Research paper thumbnail of The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

Journal of Food Quality, 2021

e oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage wer... more e oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 atÅ 700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data (p < 0.01, r = 0.951). us, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.

Research paper thumbnail of Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

Trends in Food Science & Technology, 2021

Background Legume pulses are one of the most versatile and nutritious protein sources with bioact... more Background
Legume pulses are one of the most versatile and nutritious protein sources with bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume processing can considerably enhance the quality and digestibility of protein isolates (PIs) or concentrates (PCs) and respective protein hydrolysates (PHs). High pressure (HP), as an interesting alternative to traditional processing, provides legume-based protein supplements with superior bioavailability and health benefits in the food industry.

Scope and approach
This review discusses the effect of HP treatments at different pressure levels on the physicochemical, rheological, thermal, structural, functional, nutritional, and digestibility properties of PIs, PCs, and PHs prepared from legume crops (soy, pea, chickpea, beans, and lentil). It also presents promising strategies to improve the functionality and quality of these proteins.

Key findings and conclusions
The techno-functional (e.g., water holding capacity, gelation, foaming capacity and stability, emulsifying activity, and emulsion physicochemical stability) and bio-functional (e.g., in vitro antioxidant and digestibility) properties of legume-derived PIs or PCs were significantly improved as affected by HP treatment. Moreover, HP could greatly reduce the anti-nutritional factors and allergenicity of pulse protein products. HP-assisted enzymatic hydrolysis also led to a substantial reduction in the stability of protein secondary structures, enthalpy, and steady shear viscosity of legume proteins. The HP-assisted proteolytic process significantly improved the production of bioactive peptides with excellent antihypertension, antiradical, and antioxidant activities.

Research paper thumbnail of Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19

Nutrition Journal, 2020

Coronavirus disease 2019 (COVID-19) is the current major health crisis in the world. A successful... more Coronavirus disease 2019 (COVID-19) is the current major health crisis in the world. A successful strategy to combat the COVID-19 pandemic is the improvement of nutritional pattern. Garlic is one of the most efficient natural antibiotics against the wide spectrum of viruses and bacteria. Organosulfur (e.g., allicin and alliin) and flavonoid (e.g., quercetin) compounds are responsible for immunomodulatory effects of this healthy spice. The viral replication process is accelerated with the main structural protease of SARS-CoV-2. The formation of hydrogen bonds between this serine-type protease and garlic bioactives in the active site regions inhibits the COVID-19 outbreak. The daily dietary intake of garlic and its derived-products as an adjuvant therapy may improve side effects and toxicity of the main therapeutic drugs with reducing the used dose.

Research paper thumbnail of Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

LWT, 2020

The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical a... more The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 °C/6–8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), giving higher values for Peleg's model constants (k1, WL = 6.9 and 6.5, for H and SGL, respectively; k1, SG = 92.8 and 73.5, for H and SGL, respectively). Decreased viscosity of osmotic solutions corresponded with the solute effect on WL and SG, reaching equilibrium after 16 h. Different quality parameters were significantly affected by the solute type and storage time (P < 0.05). Higher β-carotene content (7.82 g/100 g) and antioxidant activity (35.9%) values were found in honey-treated carrots. Higher SG might result in improved color parameters and least physical damage as revealed through SEM images in honey and glycerol-treated carrots. The lowest yeast and mould count (0.52 log CFU/g) was observed in SGL treatment after 5 months of storage.

Research paper thumbnail of Future nutrient-dense diets rich in vitamin D: A new insight toward the reduction of adverse impacts of viral infections similar to COVID-19

Research paper thumbnail of Rhamnolipid as a unique emulsifier to stabilize sesame oil-in-water beverage emulsions formed by ultrasound-induced cavitation: optimizing the formulation and physical properties

Journal of Food Processing and Preservation, 2020

Rhamnolipid (RL) is a surfactant biosynthesized by Pseudomonas aeruginosa strains. The RL feasibi... more Rhamnolipid (RL) is a surfactant biosynthesized by Pseudomonas aeruginosa strains. The RL feasibility as a high‐efficient emulsifier in increasing the physical stability of sesame oil (SO)‐based beverage emulsions formed by the ultrasound‐assisted emulsification process was studied. The concentration of SO (2.02%–6.98% wt/wt), and RL (0.49%–1.51% wt/wt) was adequately optimized based on the analysis of physical stability, turbidity loss rate (TLR), size index, density, and viscosity characteristics using the central composite rotatable design‐response surface methodology. The overall optimum region to attain the highest stability (92.64%), viscosity ratio (0.338), and density (1.017 g/cm3), and the lowest TLR (0.216 Ǻ/day) and size index (0.240) based on the adequate second‐order polynomial models (R2 = 0.956–0.991) was obtained at the combined level of 2.75% (wt/wt) SO and 0.662% (wt/wt) RL. No significant difference between the observed and predicted values fitted to second‐order polynomial models was found. RL as an efficient biosurfactant can stabilize food‐grade emulsion systems.

Research paper thumbnail of Microwave-assisted extraction of polysaccharides from the marshmallow roots: Optimization, purification, structure, and bioactivity

Carbohydrate Polymers, 2020

The process optimization and biological characterization of marshmallow root polysaccharides (MRP... more The process optimization and biological characterization of marshmallow root polysaccharides (MRPs) obtained from the microwave-assisted extraction (MAE) were studied. The highest MAE-yield (14.47%) was optimized at 457.32 W and 75 °C for 26 min. The extracted crude polysaccharides were purified using ion-exchange and gel-filtration chromatographies and eluted a single symmetrical narrow peak, showing a homogenous fraction (MRP-P1) with a molecular weight of 4.87 × 104 Da. The surface morphology of polysaccharides and functional groups of MRP-P1 were determined by employing scanning electron microscopy and Fourier-transform infrared spectroscopy, respectively. The major monosaccharide composition of MRPs were the three monomers of rhamnose, galactose, and glucose. The antioxidant, antimicrobial, and antitumor activities were increased in a concentration-dependent manner (1.0-10.0 mg/mL). MRP-P1 exhibited a strong in vitro antiproliferative activity against lung (A549), liver (HepG2), and breast (MCF-7) cancer cells. The anticancer activity of polysaccharides extracted under optimal MAE conditions was highly associated with their antioxidant and antibacterial functions.

Research paper thumbnail of Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation

International Journal of Food Engineering, 2020

A two-dimensional symmetric heat transfer model and a fluid rotation model were established to st... more A two-dimensional symmetric heat transfer model and a fluid rotation model were established to study beer pasteurization process through the COMSOL Multiphysics software. Two heating modes, including closed-loop heating (CLH) and open-loop heating (OLH), were considered. There was a significant natural convection phenomenon in both heating systems. However, the natural convection became weaker with a gradual increase in the heating temperature of the beer. The maximum fluid velocity (FV) in CLH and OLH modes was 69.34 and 43.74 mm/s, respectively. After heating at 333.13 K for 20 min, the minimum and maximum pasteurization unit (PU) values in CLH were 55 and 59, respectively, while the corresponding values for OLH were 30 and 55, respectively. The pasteurization effect under the CLH mode was better than the OLH one. The heat transfer was also affected by fluid flow (laminar and turbulence) patterns. The PU value was nonlinearly related to the FV. The optimal FV can be obtained at ∼50 mm/s.

Research paper thumbnail of The functional modification of legume proteins by ultrasonication: A review

Trends in Food Science & Technology, 2020

Background The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes ... more Background
The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However, nutritional and technological improvement of legume proteins (LPs) is needed to modify their structure and function. Ultrasound is a promising non-thermal system that has attracted considerable interest worldwide in preparing highly functional LPs.

Scope and approach
The ultrasonication effect on the improvement of physicochemical (free sulfhydryl content, surface hydrophobicity, surface tension, particle size, turbidity, viscosity and rheology), thermal, microstructure, and techno-functional properties (solubility, water (WHC), and oil (OHC) holding capacity, emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC) and stability (FS), and gel strength) of pulses and soy protein was comprehensively reviewed. The future research needs, existing challenges, and practical solutions related to the utilization of this green technology in the functionality and enhancement of LPs were also elucidated.

Key findings and conclusions
High-intensity ultrasonic treatment, as a result of cavitational forces, can reduce the particle size, surface tension, turbidity, and viscosity of LP-based solutions with a significant increase in free sulfhydryl and hydrophobic groups on LPs surface. The partial unfolding and structural changes along with the break-up and re-formation of inter-molecular bonds resulted in different microstructures from large, irregular aggregates to small, uniform particles. A significantly improved solubility, WHC, OHC, EAI, ESI, FC, FS and gel strength was found for most LPs treated with ultrasonication.

Research paper thumbnail of Identifying worldwide interests in organic foods by Google search engine data

IEEE Access, 2019

Global interests in organic foods are of importance to researchers and the food industry. Traditi... more Global interests in organic foods are of importance to researchers and the food industry. Traditional questionnaire-based methods do not provide a broad picture. To meet this need, worldwide interests in organic foods were studied by integrating query data from the Google search engine and deep learning methods. The results show that organic oil, organic milk, organic chicken, and organic apples are the most interested organic foods; people from Singapore, US, New Zealand, Australia, United Kingdom and Canada care about organic foods the most; consumers' interest in organic foods has no correlation with GDP and life expectancy but has significant correlations with other dimensions of culture such as individualism, uncertainty avoidance, and long-term orientation. A recurrent neural network (RNN) model structure is useful in predicting people's interests in major organic foods over time.

Research paper thumbnail of Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity

Carbohydrate Polymers, 2019

Four operating parameters in ultrasound-microwave assisted extraction (UMAE) process including so... more Four operating parameters in ultrasound-microwave assisted extraction (UMAE) process including sonication time (ST, 10-30 min), microwave power (MP, 300-600 W), irradiation time (IT, 5-15 min), and the liquid to solid ratio (LSR, 10-30 mL/g) on the extraction yield of pectin from fig skin were optimized. The yield (13.97%) of pectin with an average molecular mass of 6.89 × 103 kDa was maximized at 21.35 min ST, 580.9 W MP, 11.67 min IT, and 24.66 mL/g LSR based on a second-order polynomial model (R2 = 0.986) with a high level of significance (P < 0.0001). Field emission-scanning electron microscopy (FE-SEM) imaging and Fourier transform-infrared (FTIR) spectra of the pectin extracted under optimal conditions exhibited a disintegrated network in structural morphology and the main functional groups, respectively. The extracted low-methoxyl pectin (DE = 33.65%) with high lightness contained considerable amounts of uronic acids and neutral monosaccharides (glucose, fucose, arabinose, galactose, rhamnose, and mannose). A strong dose-depended behavior for antioxidant functions and cytotoxic inhibitory activities of pectin against HepG2 and A549 cells was found.

Research paper thumbnail of Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

International Journal of Biological Macromolecules, 2019

Four extraction methods of hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), ... more Four extraction methods of hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave assisted (UMAE) were utilized to determine the best technique to extract pectin from the common fig (Ficus carica L.) skin. UMAE (11.71%) significantly showed a more extraction yield than MAE (9.26%), UAE (8.74%), and HWE (6.05%). A significant dose-dependent antioxidant capacity for pectins 1,1-diphenyl-2-picryl-hydrazyl (DPPH), and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) radical scavenging activity was found. The UMAE-pectin with the maximum galacturonic acid content (76.85%) and molecular weight (6.91 × 103 kDa) presented the highest emulsifying activity (61.2–61.3%) and emulsion stability (94.3–95.2%) with a monomodal droplet size distribution at cold and ambient storage temperatures. A non-Newtonian shear-thinning behavior was detected at 1.5–3.0% pectic-solutions. X-ray diffraction (XRD) analysis showed a non-crystalline nature for pectins extracted by UMAE. FTIR spectroscopy and HPLC photodiode array detector revealed that conventional and novel extraction technologies do not change the chemical structure and monosaccharide composition of pectin significantly.

Research paper thumbnail of Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis

Trends in Food Science & Technology, 2019

Food safety (FS), as a topic important to human health and wellbeing, has attracted a great deal ... more Food safety (FS), as a topic important to human health and wellbeing, has attracted a great deal of attention. With the large volume of publications in the area, it is hard to gain a comprehensive picture of the research trends. A scientometric data-driven analysis of the field can help reveal the diverse facets of FS. Food safety is critical in two important stages of the food system: food production and food processing, which are categorized as agriculture food safety (Agric-FS) and industry food safety (Ind-FS), respectively. In this work, these two closely-related but different research fields are comparatively analyzed. Based on scientometric theory and metrics, characteristics of both fields are discussed in terms of annual research output, active journals, important authors, and countries of activities. The overall output of publications is in an upward trend and the dynamics of publications in the two areas are in a similar pattern. Food Control and Journal of Food Protection are both representative journals for Agric-FS and Ind-FS. Jacxsens L, Uyttendaele M, LeJeune J, and Luning P are representative authors for Agric-FS and Jacxsens L, Griffith CJ, Luning P, and Uyttendaele M are representative authors for Ind-FS. The USA is the leading country in both fields by volume of output, followed by the UK and China. The research focus areas over time are extracted by temporal co-word and co-citation analysis. It was found that the Agric-FS domain is more unevenly distributed. Early studies in Agric-FS topics have divergent directions because of divergent fresh produce. Important topics in later times are focused on foodborne disease and supply chains that support the fresh produce. In contrast, the Ind-FS focus has more focal topics, and the research is concentrated on theories, tools, and practical issues in food quality and safety. Control methods such as HACCP are the focuses of early research in Ind-FS. More practical issues concerning barriers for quality controls are studied in later periods, including human-related problems in business activities.

Research paper thumbnail of High pressure processing of food-grade emulsion systems: antimicrobial activity, and effect on the physicochemical properties

Food Hydrocolloids

The use of high pressure processing (HPP) for development of stable emulsion-based delivery syste... more The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions at acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In this study, the effects of HPP on the physicochemical, rheological and antimicrobial properties of emulsion-based delivery systems are reviewed. Physicochemical mechanisms dominant over the destabilization of emulsion systems and knowledge gaps related to the practical exploitations of HPP in the design and manufacture of food-grade colloidal delivery systems are also addressed.

Research paper thumbnail of Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Critical Reviews in Food Science and Nutrition

Rice is a globally important staple consumed by billions of people, and recently there has been c... more Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

Research paper thumbnail of Favorite and traditional rice flour-based puddings, breads and pastries in the North of Iran: A review

Journal of Ethnic Foods, 2018

Iran is an ancient country with diverse and easy cuisine recipes for many distinct foods. Since r... more Iran is an ancient country with diverse and easy cuisine recipes for many distinct foods. Since rice (Oryza sativa L.) is the most important agricultural crop in Northern provinces of Iran (Guilan, Mazandaran, and Golestan), it as the main food source has been utilized to produce traditional puddings, breads and pastries with long historical backgrounds. Although most of these indigenous edible souvenirs are served on the year's special occasions, a serious attention on revival of their preparation methods, nutritional properties and components functionality is necessary to understand belief of local people to cure many diseases with their consumption. Therefore, this review article summarizes a description of a variety of ethnic rice flour based-foods including sweets (e.g., Halva and Baklava), desserts (e.g., Sholeh Zard, Shir-Berenj and Fereni), and flat- and semi-volume breads (e.g., Naan) of the North of Iran, with a special emphasis on the production procedures, and beneficial health effects of their key food ingredients.

Research paper thumbnail of The preparation, stability, functionality and food enrichment ability of cinnamon oil-loaded nanoemulsion-based delivery systems: A review

Nutrafoods

Even though cinnamon oil (CO) because of the presence of antioxidant constituent of cinnamaldehyd... more Even though cinnamon oil (CO) because of the presence of antioxidant constituent of cinnamaldehyde (CIA) has functional and health effects in human, its food applications have been limited due to the poor water-solubility. Encapsulation of CO in stable nanodroplets is a unique strategy to enhance the stability and bioavailability of hydrophobic molecules in CO structure. An updated literature review is organized concerning the formation of stable nanoscale droplets using low- and high-energy nanoemulsification methods, physicochemical and antimicrobial characterization, and the food application efficiency of CO micro/nanoemulsions. Although high-energy emulsification technologies are more applied to fabricate CO-nanoemulsions, there is a considerable interest in the fabrication of these delivery systems by low-energy techniques of spontaneous emulsification and phase-inversion temperature. The optimization of processing and formulation (oil phase composition and surfactant content) variables resulted in the minimum droplet size and release rate of CIA. Cinnamon and CIA nanoemulsions can effectively control pathogens in functional foods during processing and storage. A strong inhibitory effect on many microorganisms can also be provided by small nanodroplets encapsulating these bioactive compounds into edible films to significantly decrease the synthetic preservative content. The antibacterial and antifungal activities, nutritional value and physicochemical quality of foods can be improved by adding CO-enriched nanoemulsions.

Research paper thumbnail of Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

Comprehensive Reviews in Food Science and Food Safety, 2021

Encapsulation is a promising technological process enabling the protection of bioactive compounds... more Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based

Research paper thumbnail of Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality

Carbohydrate Polymers, 2021

The effects of water to solids ratio (WSR, 10–30 mL/g), power (180–540 W), and irradiation time (... more The effects of water to solids ratio (WSR, 10–30 mL/g), power (180–540 W), and irradiation time (IT, 5–15 min) in microwave-assisted extraction (MAE) were optimized to extract polysaccharides from melon peels (PMP). The maximum extraction yield (32.81 %) was obtained under 20.94 mL/g WSR, 414.4 W power, and 12.75 min IT. The main monosaccharide composition of purified PMP with an average molecular weight of 5.71 × 104 kDa were d-galacturonic acid, arabinose, glucose, and galactose. An ascending dose-dependent antiradical and antioxidant behavior for PMP (0–5.0 mg/mL) was found. The initial foaming capacity (38.6–110.3 %) and foaming stability (5.2–65.2 %) were significantly increased as a function of PMP concentration (1.0–5.0 %), while they reduced by increasing the mixing time (p < 0.05). The highest emulsifying activity index (44.1 m2/g) and emulsifying stability (69.3 %) at 5.0 % PMPs were determined. PMP gels with FTIR-identified functional groups can be formulated in new gluten-free functional products.

Research paper thumbnail of Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects

Trends in Food Science & Technology, 2021

Background There is a growing market share for popular food products with healthier nutrient prof... more Background
There is a growing market share for popular food products with healthier nutrient profiles. A high industrial tendency has been recently arisen to develop yogurts and yogurt-like products supplemented with omega-3 fatty acids (O–3FAs). The emulsion systems are interesting platforms to encapsulate O–3FAs into these functional foods with high bioavailability. Regular intake of O–3FAs-enriched yogurts is a value-added strategy for improving human health with a remarkable reduction in the progression risk of infectious diseases.

Scope and approach
The fundamental knowledge and current status of micro/nano-emulsion structures and microcapsules containing functional polyunsaturated fatty acid-rich oils to fortify yogurts were overviewed. Physicochemical, rheological, microbial, and sensorial characteristics of these dairy products containing O–3FAs-loaded emulsions/microcapsules were discussed with a particular emphasis on bioavailability mechanisms, as well as nutritional and therapeutic effects. Some innovative, practical solutions were also proposed to improve the enrichment process, product quality, and health benefits.

Key findings and conclusions: The most important O–3FAs sources to fortify yogurt products are fish, flaxseed, and algal oils. The ultrasonication and high-pressure homogenization can adequately form physicochemically stable micro/nanoemulsions containing O–3FAs. The encapsulation techniques of freeze-drying and spray-drying are frequently utilized to produce O–3FAs-loaded microspheres with the best oxidative stability, encapsulation yield and efficiency, wettability, flowability, and color characteristics. The yogurt fortification with microcapsules and emulsion systems entrapping O–3FAs compared to free oils results in the superior rheological, water-holding-capacity, and textural attributes with a lower oxidation and syneresis rate. However, the sensory quality of fortified yogurts should be improved. The yogurt enrichment not only increases the bioavailability of functional fatty acid-rich oils but also reduces the serum lipidemic profile and obesity-related risk factors. Further clinical studies are needed to comprehensively support the production of evidence-based heathy-functional yogurt products with O–3FAs.

Research paper thumbnail of The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

Journal of Food Quality, 2021

e oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage wer... more e oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 atÅ 700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data (p < 0.01, r = 0.951). us, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.

Research paper thumbnail of Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

Trends in Food Science & Technology, 2021

Background Legume pulses are one of the most versatile and nutritious protein sources with bioact... more Background
Legume pulses are one of the most versatile and nutritious protein sources with bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume processing can considerably enhance the quality and digestibility of protein isolates (PIs) or concentrates (PCs) and respective protein hydrolysates (PHs). High pressure (HP), as an interesting alternative to traditional processing, provides legume-based protein supplements with superior bioavailability and health benefits in the food industry.

Scope and approach
This review discusses the effect of HP treatments at different pressure levels on the physicochemical, rheological, thermal, structural, functional, nutritional, and digestibility properties of PIs, PCs, and PHs prepared from legume crops (soy, pea, chickpea, beans, and lentil). It also presents promising strategies to improve the functionality and quality of these proteins.

Key findings and conclusions
The techno-functional (e.g., water holding capacity, gelation, foaming capacity and stability, emulsifying activity, and emulsion physicochemical stability) and bio-functional (e.g., in vitro antioxidant and digestibility) properties of legume-derived PIs or PCs were significantly improved as affected by HP treatment. Moreover, HP could greatly reduce the anti-nutritional factors and allergenicity of pulse protein products. HP-assisted enzymatic hydrolysis also led to a substantial reduction in the stability of protein secondary structures, enthalpy, and steady shear viscosity of legume proteins. The HP-assisted proteolytic process significantly improved the production of bioactive peptides with excellent antihypertension, antiradical, and antioxidant activities.

Research paper thumbnail of Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19

Nutrition Journal, 2020

Coronavirus disease 2019 (COVID-19) is the current major health crisis in the world. A successful... more Coronavirus disease 2019 (COVID-19) is the current major health crisis in the world. A successful strategy to combat the COVID-19 pandemic is the improvement of nutritional pattern. Garlic is one of the most efficient natural antibiotics against the wide spectrum of viruses and bacteria. Organosulfur (e.g., allicin and alliin) and flavonoid (e.g., quercetin) compounds are responsible for immunomodulatory effects of this healthy spice. The viral replication process is accelerated with the main structural protease of SARS-CoV-2. The formation of hydrogen bonds between this serine-type protease and garlic bioactives in the active site regions inhibits the COVID-19 outbreak. The daily dietary intake of garlic and its derived-products as an adjuvant therapy may improve side effects and toxicity of the main therapeutic drugs with reducing the used dose.

Research paper thumbnail of Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

LWT, 2020

The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical a... more The effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 °C/6–8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), giving higher values for Peleg's model constants (k1, WL = 6.9 and 6.5, for H and SGL, respectively; k1, SG = 92.8 and 73.5, for H and SGL, respectively). Decreased viscosity of osmotic solutions corresponded with the solute effect on WL and SG, reaching equilibrium after 16 h. Different quality parameters were significantly affected by the solute type and storage time (P < 0.05). Higher β-carotene content (7.82 g/100 g) and antioxidant activity (35.9%) values were found in honey-treated carrots. Higher SG might result in improved color parameters and least physical damage as revealed through SEM images in honey and glycerol-treated carrots. The lowest yeast and mould count (0.52 log CFU/g) was observed in SGL treatment after 5 months of storage.

Research paper thumbnail of Future nutrient-dense diets rich in vitamin D: A new insight toward the reduction of adverse impacts of viral infections similar to COVID-19

Research paper thumbnail of Rhamnolipid as a unique emulsifier to stabilize sesame oil-in-water beverage emulsions formed by ultrasound-induced cavitation: optimizing the formulation and physical properties

Journal of Food Processing and Preservation, 2020

Rhamnolipid (RL) is a surfactant biosynthesized by Pseudomonas aeruginosa strains. The RL feasibi... more Rhamnolipid (RL) is a surfactant biosynthesized by Pseudomonas aeruginosa strains. The RL feasibility as a high‐efficient emulsifier in increasing the physical stability of sesame oil (SO)‐based beverage emulsions formed by the ultrasound‐assisted emulsification process was studied. The concentration of SO (2.02%–6.98% wt/wt), and RL (0.49%–1.51% wt/wt) was adequately optimized based on the analysis of physical stability, turbidity loss rate (TLR), size index, density, and viscosity characteristics using the central composite rotatable design‐response surface methodology. The overall optimum region to attain the highest stability (92.64%), viscosity ratio (0.338), and density (1.017 g/cm3), and the lowest TLR (0.216 Ǻ/day) and size index (0.240) based on the adequate second‐order polynomial models (R2 = 0.956–0.991) was obtained at the combined level of 2.75% (wt/wt) SO and 0.662% (wt/wt) RL. No significant difference between the observed and predicted values fitted to second‐order polynomial models was found. RL as an efficient biosurfactant can stabilize food‐grade emulsion systems.

Research paper thumbnail of Microwave-assisted extraction of polysaccharides from the marshmallow roots: Optimization, purification, structure, and bioactivity

Carbohydrate Polymers, 2020

The process optimization and biological characterization of marshmallow root polysaccharides (MRP... more The process optimization and biological characterization of marshmallow root polysaccharides (MRPs) obtained from the microwave-assisted extraction (MAE) were studied. The highest MAE-yield (14.47%) was optimized at 457.32 W and 75 °C for 26 min. The extracted crude polysaccharides were purified using ion-exchange and gel-filtration chromatographies and eluted a single symmetrical narrow peak, showing a homogenous fraction (MRP-P1) with a molecular weight of 4.87 × 104 Da. The surface morphology of polysaccharides and functional groups of MRP-P1 were determined by employing scanning electron microscopy and Fourier-transform infrared spectroscopy, respectively. The major monosaccharide composition of MRPs were the three monomers of rhamnose, galactose, and glucose. The antioxidant, antimicrobial, and antitumor activities were increased in a concentration-dependent manner (1.0-10.0 mg/mL). MRP-P1 exhibited a strong in vitro antiproliferative activity against lung (A549), liver (HepG2), and breast (MCF-7) cancer cells. The anticancer activity of polysaccharides extracted under optimal MAE conditions was highly associated with their antioxidant and antibacterial functions.

Research paper thumbnail of Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation

International Journal of Food Engineering, 2020

A two-dimensional symmetric heat transfer model and a fluid rotation model were established to st... more A two-dimensional symmetric heat transfer model and a fluid rotation model were established to study beer pasteurization process through the COMSOL Multiphysics software. Two heating modes, including closed-loop heating (CLH) and open-loop heating (OLH), were considered. There was a significant natural convection phenomenon in both heating systems. However, the natural convection became weaker with a gradual increase in the heating temperature of the beer. The maximum fluid velocity (FV) in CLH and OLH modes was 69.34 and 43.74 mm/s, respectively. After heating at 333.13 K for 20 min, the minimum and maximum pasteurization unit (PU) values in CLH were 55 and 59, respectively, while the corresponding values for OLH were 30 and 55, respectively. The pasteurization effect under the CLH mode was better than the OLH one. The heat transfer was also affected by fluid flow (laminar and turbulence) patterns. The PU value was nonlinearly related to the FV. The optimal FV can be obtained at ∼50 mm/s.

Research paper thumbnail of The functional modification of legume proteins by ultrasonication: A review

Trends in Food Science & Technology, 2020

Background The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes ... more Background
The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However, nutritional and technological improvement of legume proteins (LPs) is needed to modify their structure and function. Ultrasound is a promising non-thermal system that has attracted considerable interest worldwide in preparing highly functional LPs.

Scope and approach
The ultrasonication effect on the improvement of physicochemical (free sulfhydryl content, surface hydrophobicity, surface tension, particle size, turbidity, viscosity and rheology), thermal, microstructure, and techno-functional properties (solubility, water (WHC), and oil (OHC) holding capacity, emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC) and stability (FS), and gel strength) of pulses and soy protein was comprehensively reviewed. The future research needs, existing challenges, and practical solutions related to the utilization of this green technology in the functionality and enhancement of LPs were also elucidated.

Key findings and conclusions
High-intensity ultrasonic treatment, as a result of cavitational forces, can reduce the particle size, surface tension, turbidity, and viscosity of LP-based solutions with a significant increase in free sulfhydryl and hydrophobic groups on LPs surface. The partial unfolding and structural changes along with the break-up and re-formation of inter-molecular bonds resulted in different microstructures from large, irregular aggregates to small, uniform particles. A significantly improved solubility, WHC, OHC, EAI, ESI, FC, FS and gel strength was found for most LPs treated with ultrasonication.

Research paper thumbnail of Identifying worldwide interests in organic foods by Google search engine data

IEEE Access, 2019

Global interests in organic foods are of importance to researchers and the food industry. Traditi... more Global interests in organic foods are of importance to researchers and the food industry. Traditional questionnaire-based methods do not provide a broad picture. To meet this need, worldwide interests in organic foods were studied by integrating query data from the Google search engine and deep learning methods. The results show that organic oil, organic milk, organic chicken, and organic apples are the most interested organic foods; people from Singapore, US, New Zealand, Australia, United Kingdom and Canada care about organic foods the most; consumers' interest in organic foods has no correlation with GDP and life expectancy but has significant correlations with other dimensions of culture such as individualism, uncertainty avoidance, and long-term orientation. A recurrent neural network (RNN) model structure is useful in predicting people's interests in major organic foods over time.

Research paper thumbnail of Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity

Carbohydrate Polymers, 2019

Four operating parameters in ultrasound-microwave assisted extraction (UMAE) process including so... more Four operating parameters in ultrasound-microwave assisted extraction (UMAE) process including sonication time (ST, 10-30 min), microwave power (MP, 300-600 W), irradiation time (IT, 5-15 min), and the liquid to solid ratio (LSR, 10-30 mL/g) on the extraction yield of pectin from fig skin were optimized. The yield (13.97%) of pectin with an average molecular mass of 6.89 × 103 kDa was maximized at 21.35 min ST, 580.9 W MP, 11.67 min IT, and 24.66 mL/g LSR based on a second-order polynomial model (R2 = 0.986) with a high level of significance (P < 0.0001). Field emission-scanning electron microscopy (FE-SEM) imaging and Fourier transform-infrared (FTIR) spectra of the pectin extracted under optimal conditions exhibited a disintegrated network in structural morphology and the main functional groups, respectively. The extracted low-methoxyl pectin (DE = 33.65%) with high lightness contained considerable amounts of uronic acids and neutral monosaccharides (glucose, fucose, arabinose, galactose, rhamnose, and mannose). A strong dose-depended behavior for antioxidant functions and cytotoxic inhibitory activities of pectin against HepG2 and A549 cells was found.

Research paper thumbnail of Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

International Journal of Biological Macromolecules, 2019

Four extraction methods of hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), ... more Four extraction methods of hot-water (HWE), ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave assisted (UMAE) were utilized to determine the best technique to extract pectin from the common fig (Ficus carica L.) skin. UMAE (11.71%) significantly showed a more extraction yield than MAE (9.26%), UAE (8.74%), and HWE (6.05%). A significant dose-dependent antioxidant capacity for pectins 1,1-diphenyl-2-picryl-hydrazyl (DPPH), and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) radical scavenging activity was found. The UMAE-pectin with the maximum galacturonic acid content (76.85%) and molecular weight (6.91 × 103 kDa) presented the highest emulsifying activity (61.2–61.3%) and emulsion stability (94.3–95.2%) with a monomodal droplet size distribution at cold and ambient storage temperatures. A non-Newtonian shear-thinning behavior was detected at 1.5–3.0% pectic-solutions. X-ray diffraction (XRD) analysis showed a non-crystalline nature for pectins extracted by UMAE. FTIR spectroscopy and HPLC photodiode array detector revealed that conventional and novel extraction technologies do not change the chemical structure and monosaccharide composition of pectin significantly.

Research paper thumbnail of Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis

Trends in Food Science & Technology, 2019

Food safety (FS), as a topic important to human health and wellbeing, has attracted a great deal ... more Food safety (FS), as a topic important to human health and wellbeing, has attracted a great deal of attention. With the large volume of publications in the area, it is hard to gain a comprehensive picture of the research trends. A scientometric data-driven analysis of the field can help reveal the diverse facets of FS. Food safety is critical in two important stages of the food system: food production and food processing, which are categorized as agriculture food safety (Agric-FS) and industry food safety (Ind-FS), respectively. In this work, these two closely-related but different research fields are comparatively analyzed. Based on scientometric theory and metrics, characteristics of both fields are discussed in terms of annual research output, active journals, important authors, and countries of activities. The overall output of publications is in an upward trend and the dynamics of publications in the two areas are in a similar pattern. Food Control and Journal of Food Protection are both representative journals for Agric-FS and Ind-FS. Jacxsens L, Uyttendaele M, LeJeune J, and Luning P are representative authors for Agric-FS and Jacxsens L, Griffith CJ, Luning P, and Uyttendaele M are representative authors for Ind-FS. The USA is the leading country in both fields by volume of output, followed by the UK and China. The research focus areas over time are extracted by temporal co-word and co-citation analysis. It was found that the Agric-FS domain is more unevenly distributed. Early studies in Agric-FS topics have divergent directions because of divergent fresh produce. Important topics in later times are focused on foodborne disease and supply chains that support the fresh produce. In contrast, the Ind-FS focus has more focal topics, and the research is concentrated on theories, tools, and practical issues in food quality and safety. Control methods such as HACCP are the focuses of early research in Ind-FS. More practical issues concerning barriers for quality controls are studied in later periods, including human-related problems in business activities.

Research paper thumbnail of High pressure processing of food-grade emulsion systems: antimicrobial activity, and effect on the physicochemical properties

Food Hydrocolloids

The use of high pressure processing (HPP) for development of stable emulsion-based delivery syste... more The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions at acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In this study, the effects of HPP on the physicochemical, rheological and antimicrobial properties of emulsion-based delivery systems are reviewed. Physicochemical mechanisms dominant over the destabilization of emulsion systems and knowledge gaps related to the practical exploitations of HPP in the design and manufacture of food-grade colloidal delivery systems are also addressed.

Research paper thumbnail of Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Critical Reviews in Food Science and Nutrition

Rice is a globally important staple consumed by billions of people, and recently there has been c... more Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

Research paper thumbnail of Favorite and traditional rice flour-based puddings, breads and pastries in the North of Iran: A review

Journal of Ethnic Foods, 2018

Iran is an ancient country with diverse and easy cuisine recipes for many distinct foods. Since r... more Iran is an ancient country with diverse and easy cuisine recipes for many distinct foods. Since rice (Oryza sativa L.) is the most important agricultural crop in Northern provinces of Iran (Guilan, Mazandaran, and Golestan), it as the main food source has been utilized to produce traditional puddings, breads and pastries with long historical backgrounds. Although most of these indigenous edible souvenirs are served on the year's special occasions, a serious attention on revival of their preparation methods, nutritional properties and components functionality is necessary to understand belief of local people to cure many diseases with their consumption. Therefore, this review article summarizes a description of a variety of ethnic rice flour based-foods including sweets (e.g., Halva and Baklava), desserts (e.g., Sholeh Zard, Shir-Berenj and Fereni), and flat- and semi-volume breads (e.g., Naan) of the North of Iran, with a special emphasis on the production procedures, and beneficial health effects of their key food ingredients.

Research paper thumbnail of The preparation, stability, functionality and food enrichment ability of cinnamon oil-loaded nanoemulsion-based delivery systems: A review

Nutrafoods

Even though cinnamon oil (CO) because of the presence of antioxidant constituent of cinnamaldehyd... more Even though cinnamon oil (CO) because of the presence of antioxidant constituent of cinnamaldehyde (CIA) has functional and health effects in human, its food applications have been limited due to the poor water-solubility. Encapsulation of CO in stable nanodroplets is a unique strategy to enhance the stability and bioavailability of hydrophobic molecules in CO structure. An updated literature review is organized concerning the formation of stable nanoscale droplets using low- and high-energy nanoemulsification methods, physicochemical and antimicrobial characterization, and the food application efficiency of CO micro/nanoemulsions. Although high-energy emulsification technologies are more applied to fabricate CO-nanoemulsions, there is a considerable interest in the fabrication of these delivery systems by low-energy techniques of spontaneous emulsification and phase-inversion temperature. The optimization of processing and formulation (oil phase composition and surfactant content) variables resulted in the minimum droplet size and release rate of CIA. Cinnamon and CIA nanoemulsions can effectively control pathogens in functional foods during processing and storage. A strong inhibitory effect on many microorganisms can also be provided by small nanodroplets encapsulating these bioactive compounds into edible films to significantly decrease the synthetic preservative content. The antibacterial and antifungal activities, nutritional value and physicochemical quality of foods can be improved by adding CO-enriched nanoemulsions.