Yazar "Abedinia, Ahmadreza" seçeneğine göre listele

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    Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese
    (Elsevier, 2022) Azarashkan, Zahra; Farahani, Saeed; Abedinia, Ahmadreza; Akbarmivehie, Marjan; Motamedzadegan, Ali; Heidarbeigi, Jalal; Hayaloglu, Ali Adnan
    This study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.4 and 0.8% w/w) on ricotta cheese was evaluated. The produced nanoliposomes and nano-capsules were spherical in shape and did not tend to accumulate. The mean particle size, polydispersity index (PDI) and encapsulation efficiency (EE) were observed about 39.60 and 69.00 nm, 0.279 and 0.496, 85.73 and 88.46% for nano-capsules and nanoliposomes, respectively. The zeta potential (zeta) values were observed at -65.73 and -71.16 mV and therefore the nanoparticles had good stability and uniform particle size distribution. Encapsulation had no significant effect on total phenol and flavonoids content of the BSE. The amounts of these active compounds were in the range of 25.12-26.97 mg GAE/g dw and 6.84-6.95 mg QE/g dw, respectively. The free and encapsulated BSE displaying good AOA in the DPPH, ABTS and FRAP assays. Results of the ABA measured by inhibition zone diameter and the minimum inhibitory concentration (MIC) demonstrated that the free BSE had antibacterial action against the tested Gram-positive and Gram-negative bacteria, and the nano-encapsulation process led to improved ABA of this extract. The organic acids in BES indicated the presence of high levels of citric, malic and oxalic acids at 613, 98 and, 45 (mg/g dw), respectively. The BSE-loaded nanoparticles showed remarkable anti-Listeria activity in ricotta cheese, which their activity increased with increasing their concentration. In conclusion, BSE-loaded nanoliposomes and nano-capsules have potential interest to be used as natural antioxidants and preservatives for food applications.
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    Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf-Life Quality of Fresh Pistachio
    (Wiley, 2024) Ebrahimian, Parisa; Najafi, Ali; Abedinia, Ahmadreza
    This research was aimed at investigating the effect of edible coatings based on the combination of carboxymethyl cellulose (CMC) and soy protein isolate (SPI) containing 0.0%, 1.0%, 2.0%, and 3.0% w/v of nanoencapsulated pistachio green peel extract (PGPE) on the chemical and microbiological properties of raw pistachio of Kale Ghoochi variety during 18 weeks of storage at 27 +/- 1 degrees C. Moisture content (MC), acid value (AV), peroxide value (PV), total phenol content (TPC), total viable count (TVC), and total fungi count (TFC) were tested at 21-day intervals. PGPE contains phenolic compounds (48.73 mg GAE/g) with antioxidant activity (IC50=10.83) which increased MC (19.51%) and TPC (75.62%) of coated samples with 3% PGPE compared with control, whereas AV (41.12%), PV (53.16%), TVC (44.64%), and TFC (35.01%) reduced (p<0.05). The results of this research suggested that the edible coatings based on the combination of CMC and SPI containing nanoencapsulated PGPE have the ability to reduce the oil oxidation reactions and microbial growth in raw pistachio. Therefore, the concentration of 2.0% nanoencapsulated PGPE due to its better properties can be used to extend the shelf life of raw pistachio.
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    Functional foods for oral and dental health
    (Elsevier, 2025) Abedinia, Ahmadreza; Zambelli, Rafael Audino; Hosseini, Elahesadat
    Functional foods, with their potential to offer health benefits beyond basic nutrition due to biologically active properties, are gaining recognition for their impact on oral health. With diet playing a significant role in oral well-being, there is a compelling need to explore foods that could promote oral health. However, it is important to note that while some foods have undergone extensive research for potential benefits, robust evidence supporting their recommendation in healthcare is still lacking. Consumers must understand that functional foods are not a quick fix or a cure-all for poor health habits. Instead, they should be considered a crucial element of a comprehensive approach to improving health. By integrating functional foods into a broader strategy that addresses various lifestyle factors, individuals can strive for better overall health outcomes. Functional foods can indeed complement an effective strategy to maximize health by addressing these multifaceted issues. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
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    Microbial derived biomaterials: fabrication, processing, and food application
    (Elsevier, 2024) İncili, Gökhan Kürşad; Razavi, Roghayieh; Hayaloğlu, Ali Adnan; Abedinia, Ahmadreza; Mirmoeini, Seyedeh Sahar; Moradi, Mehran
    Over the last few decades, the demand for the commercial production of biomaterials from low-cost, readily available, and abundant sources has gained significant interest. Microbial biomanufacturing is a novel approach in which certain wild-type or genetically engineered microbial strains are exploited for biomaterial production, given that microorganisms can be operated as factories to produce advanced biomaterials with widespread application in agriculture, food, and medicine. Certain microbial cells, particularly lactic acid bacteria, and also Escherichia coli, Saccharomyces cerevisiae, Corynebacterium spp., Bacillus spp., and Pseudomonas spp., serve as biomanufacturers for the synthesis of high-value intracellular and extracellular biomaterials. This chapter discusses the fabrication of major biomaterials derived from microbial sources including postbiotics, biopolymers (bioplastics), and microbial colorants. Exploration has been undertaken to assess the viability of utilizing these bioactive microbial molecules in sustainable microbial-assisted strategies for applications, such as food processing, packaging, and preservation. © 2025 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.
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    Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety
    (Elsevier, 2024) Gorzin, Mahdis; Saeidi, Mahboubeh; Javidi, Sahar; Seow, Eng-Keng; Abedinia, Ahmadreza
    This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.
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    Optimization of enzyme hydrolysis to improve functional and structural properties of microalgae protein extract
    (Wiley, 2025) Amiri, Motahharesadat; Hassani, Bahram; Babapour, Hamid; Nikmanesh, Ali; Hosseini, Seyed Ebrahim; Asadi, Gholamhassan; Abedinia, Ahmadreza
    This study aimed to optimize the hydrolysis conditions for converting bioactive peptides from the microalgae Scenedesmus obliquus isolated protein (SOIP) using pepsin. The SOIP was first characterized using sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC) for amino acid profiles. Response surface methodology (RSM) with a central composite design (CCD) was then employed to determine the optimal hydrolysis parameters of enzyme concentration and time for pepsin. Hydrolysates were fractionated based on molecular weight and evaluated for antioxidant, emulsifying, fat binding, and foaming properties. Statistical analysis using RSM showed that both hydrolysis time and enzyme concentration positively influenced the yield of bioactive peptides. Peptides in the 5-10 kDa range demonstrated the highest antioxidant activity, while lower molecular weight peptides (<5 kDa) exhibited superior fat-binding and emulsifying properties. Overall, hydrolysis significantly enhanced the functional properties compared to the unhydrolyzed control. This study demonstrated that Scenedesmus obliquus is a promising source of bioactive peptides and defined optimized conditions for their enzymatic extraction using pepsin.