Article
Fisheries
Arya Vazirzadeh, Anahita Marhamati, Yusuf Chisti
Summary: This study investigated the effects of diets incorporating seaweed on rainbow trout, including growth performance, fillet composition, digestive capacity, serum biochemical parameters, and expression of somatotropic axis genes. The results showed that the inclusion of seaweed in the diets did not significantly affect the growth performance and fillet composition of rainbow trout, but it did reduce protein efficiency to some extent. Additionally, the seaweed diets improved the color of fish fillets and had an impact on certain biochemical parameters and gene expression. Overall, diets containing HF showed better results.
Article
Fisheries
John Quinones, Rommy Diaz, Patricio Dantagnan, Adrian Hernandez, Marco Valdes, Jose Manuel Lorenzo, David Cancino, Nestor Sepulveda, Jorge G. Farias
Summary: Dietary inclusion of Durvillaea antarctica meal can improve the fillet quality of rainbow trout fed with rapeseed oil, enhancing the nutritional value of the fish.
Article
Environmental Sciences
Fatemeh Sheykhkanlu Milan, Bahareh Rostamzadeh Sani Maleki, Mir-Hassan Moosavy, Shalaleh Mousavi, Najmeh Sheikhzadeh, Seyed Amin Khatibi
Summary: The study showed that feeding dietary Haematococcus pluvialis to rainbow trout can protect against oxidative stress induced by arsenic, leading to decreased levels of oxidation and increased expression of antioxidant genes.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Review
Biochemistry & Molecular Biology
Yadolah Fakhri, Amene Nematollahi, Zohreh Abdi-Moghadam, Hasti Daraei, Seyed Mehdi Ghasemi, Van Nam Thai
Summary: The study found that the concentration of PHEs in fillet trout varies by country, but the non-carcinogenic risk for adult consumers is acceptable in most countries, while children in Turkey face unacceptable non-carcinogenic risk.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2021)
Article
Genetics & Heredity
Ridwan O. Ahmed, Ali Ali, Rafet Al-Tobasei, Tim Leeds, Brett Kenney, Mohamed Salem
Summary: The visual appearance of fish fillet is important for consumers' purchase decisions. This study used weighted, single-step GWAS to explore the genetic basis of fillet color variation in rainbow trout. Several genetic markers related to carotenoid metabolism, myoglobin homeostasis, protection against lipid oxidation, and muscle structural integrity were identified. These findings have significant implications for improving fillet color in rainbow trout.
Article
Biotechnology & Applied Microbiology
Rafet Al-Tobasei, Ali Ali, Andre L. S. Garcia, Daniela Lourenco, Tim Leeds, Mohamed Salem
Summary: Genomic evaluation is a feasible strategy to improve fillet yield and quality in rainbow trout, outperforming traditional family-based breeding values. Furthermore, even with low-density SNP panels, genomic predictions show higher predictive abilities than traditional methods.
Article
Fisheries
Lingling Guan, Linying Zhuo, Haining Tian, Changzhong Li, Jianrong Li, Yuqiong Meng, Rui Ma
Summary: This 12-week feeding trial investigated the effects of substituting high levels of canola oil for fish oil in triploid rainbow trout. The results showed that canola oil substitution did not significantly affect growth, but did impact the organoleptic properties and nutritional value of the fillets.
Article
Engineering, Environmental
Amelie Kierkegaard, Marcus Sundbom, Bo Yuan, James M. Armitage, Jon A. Arnot, Steven T. J. Droge, Michael S. McLachlan
Summary: For alkylamines, the bioconcentration increases with chain length (<= C-14) and is influenced by pH value in water. In contrast, quaternary ammonium compounds show minimal pH dependence and have lower bioconcentration levels compared to alkylamines of the same chain length at pH 7.6.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Article
Fisheries
Shoumin Bao, Linying Zhuo, Delin Qi, Haining Tian, Deyun Wang, Bo Zhu, Yuqiong Meng, Rui Ma
Summary: This study compared the fillet nutritional quality of diploid and triploid rainbow trout with the same genetic background, farming condition and body weight. The results showed that diploid trout had higher protein content and amino acid scores, while triploid trout had higher lipid content and fatty acid scores. Both types of trout were suitable for human consumption and had beneficial effects on health. However, triploid trout had higher mineral content and differed in nutritional composition compared to diploid trout. The difference in lipid metabolism may be the reason for these variations.
AQUACULTURE REPORTS
(2023)
Article
Environmental Sciences
Josef Vaclavik, Pavla Sehonova, Jana Blahova, Denisa Medkova, Eva Postulkova, Ondrej Maly, Michaela Charvatova, Kamil Stastny, Jiri Lenz, Jan Mares, Ales Franc, Zdenka Svobodova
Summary: The aim of this study was to investigate the effects of foodborne fluoxetine on juvenile rainbow trout. The results showed significant changes in hematological profile, liver and kidney detoxifying enzyme activity, and damage to the proximal tubules of the caudal kidney, confirming the importance of its impact on immune response.
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
(2022)
Article
Fisheries
Parviz Hassanzadeh, Mohammad Ahmadvand, Shadi Aslani, Najmeh Sheikhzadeh, Shalaleh Mousavi, Seyed Amin Khatibi, Mahmoud A. O. Dawood, Ehsan Ahmadifar
Summary: This study investigated the effects of feeding astaxanthin on rainbow trout. The results showed that feeding astaxanthin improved growth performance and attenuated oxidative stress.
AQUACULTURE RESEARCH
(2022)
Article
Engineering, Chemical
Lara Manzocco, Marilisa Alongi, Giovanni Cortella, Monica Anese
Summary: Radiofrequency-assisted nitrogen cryogenic freezing can improve meat quality. Combining nitrogen pulsing with radiofrequency pulses significantly reduces tissue damages and can be adapted to different matrices.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Environmental Sciences
Gabriele Magara, Antonia Concetta Elia, Ambrosius Josef Martin Dorr, Maria Cesarina Abete, Paola Brizio, Barbara Caldaroni, Marzia Righetti, Paolo Pastorino, Melissa Scoparo, Marino Prearo
Summary: The study observed stress responses in rainbow trout liver after receiving injections of tributyltin compounds, indicating different stress mechanisms caused by TBTC and TBTE. The findings suggest an ecotoxicological risk for freshwater ecosystems due to the weak induction of metal-trapping metallothioneins and changes in oxidative stress biomarkers in TBT-treated trout.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Environmental Sciences
M. Ribeiro, N. Zephyr, J. A. L. Silva, M. Danion, T. Guerin, I Castanheira, A. Leufroy, P. Jitaru
Summary: The study found that MeHg bioaccumulates steadily in fish muscles when exposed individually, but the bioaccumulation is reduced when fish are first exposed to SeMet and then to MeHg, indicating a detoxifying effect of SeMet on MeHg.
Article
Fisheries
Jessica Calo, Marta Conde-Sieira, Sara Comesana, Jose L. Soengas, Ayelen M. Blanco
Summary: This study demonstrates the presence of a gut-brain axis in fish, as different types and lengths of fatty acids impact feed intake and appetite-regulatory centers in rainbow trout. The findings have important implications for aquaculture due to variations in fatty acid composition in aquafeeds.
Review
Food Science & Technology
Seyed Mohammad Hassan Mortazavi, Mandeep Kaur, Asgar Farahnaky, Peter J. Torley, A. Mark Osborn
Summary: With the development of packaging techniques, CO2 has become an important component for packaging of meat products due to its potential antimicrobial effect. Different bacteria on raw meat may respond differently to elevated CO2 concentrations. Some aerobic Gram-negative bacteria are significantly inhibited, while some LAB bacteria may grow faster. The antimicrobial efficacy of enriched CO2 packaging is influenced by factors such as CO2 solubility, headspace CO2 level, product pH, temperature, and G:P ratio.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, Asgar Farahnaky, Christopher L. Blanchard, Thomas H. Roberts
Summary: Sorghum grain is a major staple food in Africa and Asia, but it is primarily used as animal feed in Western countries. However, due to the ability of sorghum crops to resist heat and drought and the excellent functional properties of sorghum in healthy diets, there is potential for the development of new sorghum-based foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, Asgar Farahnaky
Summary: There is a growing demand for healthier foods without trans fats and reduced saturated fats. Oleogelation, a novel oil structuring technique, has gained attention for its ability to mimic solid fats. Understanding the textural, rheological, and sensory properties of oleogels helps predict their functionality in replacing solid fats in food products. This research provides a critical review of the properties of oleogels prepared with low molecular weight gelators and the functionality of food formulated with these oleogels.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Applied
Ziyu Wang, Pranita Mhaske, Asgar Farahnaky, Stefan Kasapis, Mahsa Majzoobi
Summary: Cassava starch is in high demand for its availability, low-cost, and unique functional features. Chemical modification techniques are commonly used to improve its functionalities, and different techniques have different impacts on the composition, morphology, and physical properties of modified cassava starch. Through chemical modification, cassava starch can be converted into resistant starch with various health benefits.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Mohammad Lotfi, Nasser Hamdami, Mohsen Dalvi-Isfahan, Saideh Fallah-Joshaqani
Summary: This study found that during storage of pomegranate fruit, the 1.5 kV/cm HVEF treatment can better preserve non-enzymatic antioxidant contents and enhance the activities of SOD, CAT, and APX. Whereas the 3 kV/cm treatment, due to oxidative damage from ROS, resulted in antioxidant effects approaching those of the control group by the end of the second month.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Hossein Mirzaei-Baktash, Nasser Hamdami, Payam Torabi, Saideh Fallah-Joshaqani, Mohsen Dalvi-Isfahan
Summary: The effects of ultrasound and pulsed electric field pretreatments significantly reduced drying time and energy consumption of mushroom slices, but also lowered their antioxidant activity compared to conventional blanching pretreatment. Hot air drying was faster than electrohydrodynamic drying, with the latter having detrimental effects on total phenolic compounds and antioxidant activity of mushrooms. Selecting appropriate control variables in pretreatments and drying techniques is necessary for high-quality dried foods and low energy consumption.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Stephen David Cork, Chris Blanchard, Andrew John Mawson, Asgar Farahnaky
Summary: Pulses provide economic and health benefits to people worldwide, but their adoption in western diets is limited. To increase pulse consumption, accessibility to the ready-to-eat food market needs to be improved through systematic studies on pulse processing and the production of high-quality pulse-based foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Food Science & Technology
Thabani Sydney Manyatsi, Asaad R. Al-Hilphy, Mahsa Majzoobi, Asgar Farahnaky, Mohsen Gavahian
Summary: Infrared heating is an emerging food processing technology that has significant effects on food quality. Apart from drying, it can improve food color, texture, and nutrient retention.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Billy Lo, Stefan Kasapis, Asgar Farahnaky
Summary: Sonication was effective in improving the particle size, solubility, and gelling properties of lupin protein isolates, with a more significant impact on the pH 5 sample compared to the pH 9 sample. Ultrasound treatment also reduced particle size to below 10 μm for pH 5 and below 1 μm for pH 9, while increasing solubility across the pH profile. However, the gelling properties of the pH 9 sample were not significantly improved despite sonication.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Eva-Maria Schmid, Asgar Farahnaky, Benu Adhikari, Peter J. Torley
Summary: This review evaluates the current understanding of protein modification during extrusion processing and its correlation with the structure of the final products. Various types of bonds and interactions contribute to the fibrous structure of extrudates, and process parameters have significant effects on the texturization process.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Mohsen Dalvi-Isfahan, Zohreh Moammernezhad, Javad Tavakoli
Summary: This study investigated the possibility of using ostrich oil as a replacement for vegetable fats in infant formula production. The analysis compared the fatty acid profile, triacylglycerol distribution, cholesterol content, and physicochemical properties of ostrich oil with breast milk fat and vegetable oils. Two infant formulas were then produced using ostrich oil and vegetable oils, and their properties were compared. The results showed that ostrich oil has similar fatty acid composition and cholesterol content to breast milk fat, making it a potential alternative for vegetable fats in infant formula production.
FOOD SCIENCE & NUTRITION
(2023)
Article
Engineering, Chemical
Soroush Rahimi-Khoigani, Nasser Hamdami, Mohsen Dalvi-Isfahan
Summary: This study aims to develop and validate numerical models to investigate the effect of improved latent heat storage systems using fins on the temperature fluctuations of foods in cold chain distribution. The results show that the use of fins in the latent heat storage system can improve the temperature stability of foods and significantly reduce browning.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Engineering, Chemical
Mohsen Dalvi-Isfahan, Michel Havet, Nasser Hamdami, Alain Le-Bail
Summary: The use of high voltage electric field (HVEF) has emerged as a non-thermal technology with different modes and applications in food processing. The technology can be divided into static electric fields and discharge electric fields, which have various effects on microbial decontamination, freezing, and other food processes. The review also discusses the pros, cons, and limitations of these technologies. Further investigation is needed to fully understand the mechanisms involved in these processes. Additionally, these technologies may induce oxidative stress by affecting the balance between reactive oxygen species (ROS) production and the scavenging system.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Mohsen Dalvi-Isfahan
Summary: The aim of this research was to investigate the impact of the number of hamburger flips on cooking loss and the safety of hamburger patties during contact heating. A kinetic model describing the thermal inactivation of Salmonella serotypes during the cooking of hamburger patties was developed and coupled with heat and mass transfer equations. The results showed that increasing the number of flips can improve safety but also result in greater moisture and fat loss, while the inclusion of shrinkage in the model did not enhance its accuracy in predicting experimental data.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Chemistry, Multidisciplinary
Nadia Ahmadi Heidari, Milad Fathi, Nasser Hamdami, Hesam Taheri, Gilberto Siqueira, Gustav Nystrom
Summary: This study presents the utilization of cellulose nanofibers extracted from brewery spent grains as a sustainable nanomaterial for thermally insulating aerogels. Brewery spent grains, which are typically disposed of or sold as animal feed at low prices, have been overlooked for their potential valorization. Cellulose nanofiber aerogels were successfully produced from brewery spent grains for green thermal insulation applications.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
