Article
Food Science & Technology
Azadeh Salami, Narmela Asefi, Reza Esmaeilzadeh Kenari, Mehdi Gharekhani
Summary: The study concluded that the total phenolic content of the pumpkin peel extract obtained by SFE was higher than that obtained by SWE, while the carotenoid content was higher in the extract obtained by SWE. The oil containing a mixture of SFE-SWE extracts showed higher oxidative stability compared to separate extracts, indicating better performance in preventing oil oxidation than TBHQ.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Guoyong Yu, Jing Zhao, Yunlu Wei, Linlin Huang, Fei Li, Yu Zhang, Quanhong Li
Summary: In this study, subcritical water (SCW) was used to modify pumpkin polysaccharides, leading to changes in rheological and emulsifying properties. Different treatment temperatures resulted in variations in molecular weight distribution and enhanced antioxidant activity. The results demonstrate that SCW treatment is an effective method for improving solution properties and antioxidant activity of pumpkin polysaccharides.
Article
Horticulture
Rim Ben Mansour, Hanen Falleh, Nermine Nefzi, Sarra Dakhlaoui, Sawssen Selmi, Majdi Hammami, Lillian Barros, Spyridon A. Petropoulos, Neji Tarchoun, Riadh Ksouri
Summary: This study optimized solvent combinations to obtain refined extracts from squash peels with enhanced antioxidant properties. The extracts exhibited rich phenolic content and significant antimicrobial activities, suggesting their potential use as natural antimicrobial agents.
Article
Chemistry, Multidisciplinary
Burcu Yaldiz, Pelin Saglam-Metiner, Betul Cakmak, Elif Kaya, Buse Deliogullari, Ozlem Yesil-Celiktas
Summary: This study developed an effective antifungal formulation by extracting essential oil and phenolic compounds from grapefruit peels. In vitro experiments showed that the formulation had no toxicity to human cells and inhibited the growth of Candida albicans. This model approach is crucial for screening potential drugs for treating opportunistic fungal infections.
Article
Food Science & Technology
Wellington Mamoro Umeda, Neuza Jorge
Summary: The study found that the combination of purple onion peel extract with synthetic antioxidants can delay the oxidation reaction during the storage of soybean oil, potentially reducing the concentration of synthetic antioxidants used.
Article
Food Science & Technology
Tianyuan Hu, Li Zhou, Fan Kong, Shu Wang, Kunqiang Hong, Fenfen Lei, Dongping He
Summary: This study investigated the effects of three extraction methods on the properties and antioxidant properties of pumpkin seed oil. The results showed that supercritical fluid extraction had the highest yield and unsaturated fatty acid content, while microwave pretreatment pressing had the highest acid value. The pumpkin seed oil generated by microwave pretreatment pressing demonstrated superior antioxidant properties compared to the other methods. Additionally, specific types of bioactive compounds were found to be highly correlated with the antioxidant properties of the oil.
Article
Environmental Sciences
Chenyu Wang, Chaoyue Wu, Hao Zhang, Junbei Lai, Xinyue Luo, Yaoyun Liang, Jinshui Tian
Summary: The study investigated the reaction process of petrochemical sludge under hydrothermal conditions to explore its feasibility of disposal. The experiments showed that a significant amount of oil in the sludge could be decomposed into aqueous and gas products, providing an experimental basis for the hydrothermal treatment of petrochemical sludge.
Article
Engineering, Chemical
Han Lyn, A. Nor Adilah, C. Gun Hean, Z. A. Nur Hanani
Summary: This study explored the impact of pressure (10, 20, 30, 40 MPa) on the supercritical solvent impregnation (SSI) of pomegranate peel extract (PPE) into low-density polyethylene (LDPE) film, aiming to develop a potential antioxidant and antimicrobial active food packaging material. The antimicrobial activities of both PPE and impregnated films were assessed. Impregnating PPE into LDPE film enhanced UV light barrier and antioxidant properties. The highest impregnation efficiency was achieved at pressures of 30 and 40 MPa. The release of PPE from the LDPE matrix into its surrounding medium was confirmed, indicating the retained antioxidant activities of PPE after SSI. These findings demonstrate the feasibility of using SSI as a green method to produce LDPE/PPE films for active food packaging.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Analytical
Rubia Martins Bernardes Ramos, Luana Cristina Paludo, Pablo Inocencio Monteiro, Lizandra Viana Maurat da Rocha, Caroline Veiga de Moraes, Oscar Oliveira Santos, Evandro Roberto Alves, Tirzha Lins Porto Dantas
Summary: In this study, an iron nanoparticle (IPP) synthesized from pumpkin peel extract was used for the degradation of amoxicillin under UV light. The efficiency of the IPP was analyzed by investigating various factors such as IPP dosage, initial amoxicillin concentration, pH, reaction time, and the effect of inorganic ions. The optimal conditions for maximum photodegradation removal were determined, and the study provided valuable information on the behavior and kinetic model of the reaction.
Article
Biochemistry & Molecular Biology
Hanaa Y. Ahmed, Sayed M. Kareem, Ahmed Atef, Nesreen A. Safwat, Reda M. Shehata, Mohammed Yosri, Mahmoud Youssef, Morooj M. Baakdah, Rokayya Sami, Roua S. Baty, Nouf H. Alsubhi, Ghadeer Alrefaei, Ali A. Shati, Fahmy G. Elsaid
Summary: This study aimed to optimize the supercritical fluid extraction (SFE) of oils from Saussurea costus and found that extracts obtained under lower pressure (10 MPa) exhibited better anticancer, antioxidant, and antimicrobial activity. The extracts contained valuable compounds and had a positive effect on oil quality and production.
Article
Food Science & Technology
Marwa Al-Moghazy, Hoda S. El-Sayed, Ghada A. Abo-Elwafa
Summary: In this study, a co-encapsulation technique was used to develop multi-functional microcapsules for delivering valuable nutritional compounds. The presence of fish oil and pomegranate peel extract enhanced the encapsulation efficiency of probiotic bacteria and protected them during storage. The microcapsules showed antioxidant properties and preserved the unsaturated moiety of fish oil. Incorporating the microcapsules into cheese reduced the oxidation of fish oil and had no significant impact on probiotic survivability.
Article
Food Science & Technology
Minaxi Sharma, Rajeev Bhat
Summary: This study showed that innovative green extraction techniques significantly increased the content of carotenoids and polyphenols in pumpkins, as well as antioxidant activities. The results suggest potential applications in the food, pharmaceutical, and cosmetic industries.
Review
Environmental Sciences
Rahat Javaid, Umair Yaqub Qazi, Amir Ikhlaq, Muhammad Zahid, Amira Alazmi
Summary: The release of synthetic dyes into natural streams and water sources from textile wastes has negative impacts on aquatic ecology and human health. The use of supercritical water oxidation and subcritical water as wastewater treatment technologies has the potential to address this issue.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Article
Food Science & Technology
Juan Guo, Rifu Yang, YuShi Gong, Kun Hu, Yong Hu, FengLin Song
Summary: This study investigated the ultrasound-enhanced subcritical water extraction (USWE) of cinnamon oil using a self-made apparatus. The results showed that USWE led to a higher yield and quality of cinnamon oil with strong antioxidant activity. Optimal conditions for USWE were determined to be an extraction temperature of 140 degrees C, extraction time of 25 min, pressure of 5 MPa, a liquid-to-solid ratio of 8 mL/g, ultrasonic power of 145 W, ultrasonic frequency of 18.5 KHZ, and continuous ultrasonic treatment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Thermodynamics
Bowei Zhang, Xiao Zhao, Jie Zhang, Junying Wang, Hui Jin
Summary: This study investigates the effect of temperature, pressure, and tube diameter on the confined density of subcritical/supercritical water in material pores using a topological model and machine learning. The results show that temperature has the most significant impact, and the confined critical density is slightly lower than the bulk critical density.
Article
Food Science & Technology
Azadeh Salami, Narmela Asefi, Reza Esmaeilzadeh Kenari, Mehdi Gharekhani
Summary: The study concluded that the total phenolic content of the pumpkin peel extract obtained by SFE was higher than that obtained by SWE, while the carotenoid content was higher in the extract obtained by SWE. The oil containing a mixture of SFE-SWE extracts showed higher oxidative stability compared to separate extracts, indicating better performance in preventing oil oxidation than TBHQ.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Razie Razavi, Reza Esmaeilzadeh Kenari
Summary: The study found that the ultrasonic extract of Fumaria parviflora L. leaves exhibited concentration-dependent antioxidant activity in all evaluation methods, and after being encapsulated into MD-GA nanocapsules, they showed higher antioxidant properties when stored in sunflower oil.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Amirhossein Razjoo, Maryam Azizkhani, Reza Esmaeilzadeh Kenari
Summary: In this study, a new food supplement (FFS) was developed to meet the nutritional needs of soldiers, incorporating Shahi and Zedo gums to improve sensory properties. The use of hydrocolloids enhanced the sensory properties, protected moisture content, and reduced vitamin and mineral loss during storage. Overall, the recommended formulation of FFS provides essential nutrients and vitamins for soldiers' diet.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Mojtaba Agdar GhareAghaji, Shahin Zomordi, Mehdi Gharekhani, Shahram Hanifian
Summary: Fish, being highly perishable, spoil faster than other meat foods due to high body water and neutral pH. A study found that coating fish fillets with salep containing 0.5% orange peel essential oil can significantly reduce microbial growth and chemical spoilage, increasing shelf life to at least 12 days. This method provides an effective way to maintain the quality of fish products and extend their shelf life.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Donya Rahim Soroush, Somaye Solaimanimehr, Maryam Azizkhani, Reza Esmaeilzadeh Kenari, Bahareh Dehghan, Ghobad Mohammadi, Ehsan Sadeghi
Summary: The study investigated the effect of different factors on the extraction of hemp seed oil, and optimized the conditions to achieve the best extraction efficiency.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Parva Abdolahi Alkami, Reza Esmaeilzadeh Kenari, Reza Farahmandfar, Maryam Azizkhani
Summary: The purpose of this study was to extract carotenoids from red quinoa using ultrasound and compare its antioxidant effect on soybean oil stability with commercial carotenoids. The results showed that carotenoids extracted from red quinoa can improve the oxidative stability of soybean oil, and the best concentration is 100 mg/kg.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Bahareh Dehghan, Reza Esmaeilzadeh Kenari, Zeinab Raftani Amiri
Summary: This study aimed to improve the stability of whey-based pina colada beverage by using Iranian native gums and investigated the effects of different gums combinations on the physicochemical characteristics of the beverage. The study identified the optimal combination for the highest viscosity and lowest serum separation, providing suggestions for industrial production of stable whey-based beverages using Iranian native gums.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Reza Esmaeilzadeh Kenari, Razie Razavi
Summary: This study evaluated the antioxidant activity of free and bound flavonoid or phenolic compounds extracted from sesame seeds, and demonstrated the properties of nanoparticles. The Oltan variety had higher antioxidant activity and free phenolics showed the highest activity. The nanoencapsulated phenolics of sesame could be used as natural antioxidants in food systems.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Mahsa Yazdan-Bakhsh, Mojtaba Nasr-Esfahani, Reza Esmaeilzadeh Kenari, Mohamad Fazel-Najafabadi
Summary: This study optimized the formulation for the nanoencapsulation of Heracleum lasiopetalum (golpar) extract using response surface methodology. The nanoencapsulation showed nanometric size, high yield of encapsulation, and gradual release, making it suitable for use as a natural antioxidant in food systems.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Food Science & Technology
Reza Esmaeilzadeh Kenari, Razie Razavi
Summary: Bougainvillea spectabilis extract, obtained using probe ultrasound, exhibited higher antioxidant activity and antimicrobial effect when encapsulated in Urtica dioica L. seed gum at a core to coating ratio of 1:1. These encapsulated extracts could serve as an effective natural preservative agent in food products.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Mir-Hossein Mousavi, Mehdi Gharekhani, Kazem Alirezalu, Leila Roufegarinejad, Sodeif Azadmard-Damirchi
Summary: The present study aimed to optimize the formulation of buckwheat/lentil gluten-free beverages and evaluate their physicochemical parameters. The results showed a decrease in the viability of lactobacilli and bifidobacteria during fermentation, with sustained viability during storage.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Behnaz Safarpour, Reza E. Kenari, Jamshid Farmani
Summary: This study compared the performance of free/encapsulated sage leaf extract (SLE) coated with different materials in protecting sunflower oil against oxidative deterioration. The results showed that whey protein isolate and qodumeh seed gum as coating materials can increase the shelf life of sunflower oil by inhibiting oil oxidation.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Niloofar Zahed, Reza Esmaeilzadeh Kenari, Reza Farahmandfar
Summary: This study measured the efficiency, total anthocyanin content (TAC), and total phenol content (TPC) of pomegranate peel powder (PPP) extract using different extraction methods, and investigated the characteristics of nanoencapsulated extracts with maltodextrin (MD)/Lepidium perfoliatum (Qodume Shahri) seed gum. The highest extraction efficiency was observed in solvent ethanol-water extraction (SEWE) (76.35%), while the lowest was in solvent ethanol extraction (SEE) (25.73%). Microwave extraction (ME) and ultrasound extraction (UE) methods resulted in the highest and lowest TAC (4.00-0.35 mg C3G/g PPP) and TPC (702.13-232.58 mg GAE/100 g sample) values, respectively. The efficiency of nanoencapsulation and the particle size distribution were influenced by the type and amount of extractive compounds in the extract.
FOOD SCIENCE & NUTRITION
(2023)
Article
Multidisciplinary Sciences
Mahsa Farhoudpour, Sodeif Azadmard-damirchi, Mehdi Gharekhani, Narmela Asefi
Summary: Flaxseed oil was converted to powder form by mixing with microcrystalline cellulose and thyme powder, resulting in a high stable flaxseed oil powder with increased contents of phenolic compounds, chlorophyll, and carotenoid. Adding thyme powder improved the oxidative stability of the oil, and the powdered form allowed for easy incorporation into food products or formulations to fortify them with natural antioxidants and omega-3 fatty acids.
Article
Multidisciplinary Sciences
Razie Razavi, Reza Esmaeilzadeh Kenari
Summary: This study evaluated the potential of ultraviolet-visible spectroscopy combined with Support Vector Regression (SVR) and Partial Least Square Regression (PLSR) for predicting the sucrose content in honey samples. The results showed that UV-Vis spectroscopy provided an accurate and rapid alternative for quantifying sucrose in adulterated honey samples.
