A. Farahnaky

Charles Sturt University · School of Biomedical Sciences

Application of non-thermal treatment to proteins prior to enzymatic hydrolysis can facilitate the release of novel bioactive peptides (BPs) with unique biological activities. In this study, lupin protein isolate was pre-treated with ultrasound and hydrolysed using alcalase and flavourzyme to produce alcalase hydrolysate (ACT) and flavourzyme hydrol...

High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly u...

This study evaluated the impact of ultrasound pretreatment (UP) and enzyme type (flavourzyme, alcalase) on amino acid composition, antihypertensive, antidiabetic, and antioxidant activities of lupin protein hydrolysate (LPH). The UP altered molecular weight of the hydrolysates as revealed by SDS-PAGE and MALDI-TOF and their surface hydrophobicity a...

Background: Blood clot formation or hemostasis is vital to minimize blood loss and mitigate the risk of death from severe bleeding. This study investigates the characteristics of a novel hemostatic composite containing chemically modified chitosan and starch for emergency bleeding control. The performance of this novel hemostatic powder was compare...

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of eg...

In many cases, thermal processing technologies are necessary to provide safe food products [...]

According to the statistics, there is a strong consumer trend towards high-quality and healthy foods with “fresh-like” characteristics [...]

Pulses provide economic and health benefits to people in many countries around the world; however, their adoption in western diets, particularly in processed and formulated foods, is limited. One strategy to increase the level of pulses in western diets is to improve pulse accessibility to the ready‐to‐eat (RTE) food market sector. Pulses have comp...

Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inacti...

Cassava starch is in high demand due to its availability, low-cost and unique functional features. Cassava starch modification is required to create new techno-functionalities for industrial applications. Chemical treatments are the most common techniques of cassava starch modification to improve starch functionalities. In addition, there are rapid...

There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their...

There is an increasing demand for the design of complex bio-composites with customized structural characteristics for use in processed food products. Phase behaviour of these mixtures determines textural properties, encouraging the pursue of a rapid technique that can accurately quantify it. The present work tests the efficacy of confocal laser sca...

Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order t...

Lupin is an economical source of protein, fibre and bioactive compounds, and to obtain these health and nutritional benefits lupin flour has been used in bread production. However, addition of more than 10% lupin flour markedly reduces bread quality mainly due to gluten dilution. The main aim of this research was to retain lupin bread quality enric...

Background Due to the increasing consumer awareness and rapidly changing lifestyle, there has been an exponential increase in the demand for healthy, fresh, minimally processed and Ready-To-Eat food products, especially fresh fruits and vegetables globally. These products though convenient, nutritious, and preferred as healthy alternatives, are als...

There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started i...

Due to the advances in process engineering and the emerging market trends, the demand for novel and versatile starches is growing rapidly. Thus, modified starches have been developed to increase the industrial applications of starch and to reduce or eliminate shortcomings of native starches. The main aim of this review paper is to re-introduce gran...

In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15-45 • Bx) and temperature (30-70 • C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into...

The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212–299, 300–474, 475–680, 681–870, 871–1,016, and...

The main aim of this research was to introduce a green and clean method of increasing the nutritional quality while preserving the quality of extruded maize snacks. This was achieved by addition of soybean flour (5%, 10%, 15% and 20%, w/w) as a source of plant protein, fibre and bioactive compounds and changing the feed moisture content. Extruded s...

Although simultaneous reduction of fat and sucrose in cake manufacturing is highly demanded it is also a challenge and requires reformulation and process redesign which are often time‐consuming and expensive. The main aim of this research was to investigate the effects of simultaneous changes in sucrose, oil, inulin as a fat replacer, and Rebaudios...

This study investigated the role of particle disintegration of cooked milled rice after simulated mastication to identify its potential for rapidly predicting glycaemic index (GI). Milled grains and flour of rice with varying GI were cooked, stirred and subjected to digestion followed by kinetics analyses. Despite variations in physicochemical para...

In this study granular cold water swelling (GCWS) starches were subjected to 0, 50, 100, 150 and 200 mM NaCl and CaCl2 and their effects on microstructure, rheological, pasting, and textural properties were determined. SEM images revealed that NaCl decreased the thickness of GCWS starch paste cell walls while, CaCl2 resulted in formation of denser...

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (p b), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The...

The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oi...

The stability, color, textural parameters, rheological properties, zeta potential, surface and interfacial tensions of oil-in-water emulsions stabilized by pregelatinized (PG) and granular cold water swelling (GCWS) starches were investigated and compared with each other. The emulsions showed a pseudoplastic behavior over the studied shear rate ran...

Grain fructans play an important role in the physiology of wheat plants and also impact on the health of consumers of wheat-based products. Given the potential economic impor- tance of fructan levels, if genetic variability could be identi ed for this trait, it may be a potentially useful breeding target for developing climate-resilient and nutriti...

The development of rice that can produce slow and steady postprandial glucose in the bloodstream is a response to alarmingly high global rates of obesity and related chronic diseases. However, rice grain quality programs from all over the world currently do not have access to a high-throughput method to distinguish rice breeding materials that are...

Australia is the 5th largest exporter of wheat in the world. Among other breeding aims, maintenance and improvement in grain quality is an important goal of Australian wheat industry. The objective of this study is to investigate the changes in the quality of Australian wheat varieties over the last century. A set of 78 varieties released between 1...

The purpose of this study was to provide, for the first time, a comprehensive account of the potential effects of storage (37 °C)on physicochemical properties and digestion behaviour of three highly consumed Iranian rice varieties (Hashemi, Domsiyah and Gohar). After ageing, the content of thiol groups was significantly reduced only in the case of...

Many mucilaginous seeds around the world have been introduced for use as accessible, cost‐effective, and natural sources of hydrocolloids. This chapter reviews the conventional and emerging isolation methodologies for mucilage isolation. It provides an overview of the current state of hydrocolloid isolation techniques and compares their advantages...

Background: Food texture is an important quality characteristic that affects sensory perception and consumer satisfaction. Thermal processing applies to food material for several reasons including palatability improvement and shelf life extension. Ohmic heating is an energy- and time-saving technique that was previously proposed as an alternative t...

Background: The current incidence of obesity and type 2 diabetes is at global epidemic levels. To mitigate their impact, there is a need to develop starch-containing foods that give rise to a low and stable postprandial blood glucose response by increasing the proportion of slowly-digestible and indigestible carbohydrate content. Rice is an ideal t...

Date press cake is a by-product of date fruit juicing that has remained underutilized in the food industry. This is mostly due to the lack of information and technical knowledge about its chemical composition, nutritional value, health benefits and possible effects on the quality of food products upon inclusion. The main aim of this research was to...

Volumetric heating methods, such as ohmic and microwave heating, have been shown to be beneficial in terms of saving time and energy. However, understanding their effects on bioactive components of the processed food is also required for their commercial application. In this regard, the effect of ohmic (at low and high power intensity) and microwav...

The effects of two volumetric heating methods, ohmic and microwave, on consumed energy and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water ratio of 1:15) were investigated and the results were compared to that of the hotplate cooking method. The textural parameters were analyzed using texture profile analysi...

The main objective of this study was to determine the effects of different ionic strengths (IS) of NaCl and CaCl2 (0.2, 0.4 and 0.6 at pH = 7) on the functional (water holding capacity (WHC), water absorption (WA), emulsifying activity (EA), emulsion stability (ES), textural and electrophoretical properties of native (N) and acetylated (AC) gluten,...

The aim of this study was to compare composites of pectin and carbon nanotubes (CNTs) prepared by chemical interaction (CI) or physical mixing (PM). CI-pectin-CNTs composite was produced by dispersing pectin and CNTs powder in ethanol, followed by refluxing at 60 °C. Biodegradable films of the pectin-CNTs composites were then produced and their mec...

Addition of resistant starch (RS) to foods improves their health benefits. However, quality and sensory properties of the products are scarified when high amounts of RS (>20%) are added. The main purpose of this study was to develop an acceptable cake containing high level of RS (>20%) and to fix the associated problems by addition of gluten powder...

Practical applications: Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucros...

Background Volumetric heating techniques such as ohmic heating have emerged as alternatives to conventional processing methods for diverse applications in the food industry. One of the novel applications of ohmic heating is ohmic-assisted hydrodistillation (OAHD), which utilizes the volumetric heating benefits to overcome traditional distillation s...

Starch and Soy Protein Isolate (SPI) have numerous applications in food products mostly as gelling and texturizing agents. The main purpose of this research was to investigate the pasting and gelling properties of the mixtures of starch and various levels of SPI (0, 5, 10, 15, 20 and 25%). To determine the effects of starch sources on the results,...

In this study, cornstarch dispersions were physically modified through a high-speed shear homogenizer with various shear-induced rates (56–400/s) and physical, thermal, crystalline and morphological properties of modified starch were investigated. Then, a hydrogel and a soft film were fabricated from the modified starches to evaluate the effect of...

Practical applications: Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by th...

Electrostatic interaction between beta-lactoglobulin (β-Lg) and water-soluble fraction of Farsi gum (WSFPG) was studied under the influence of pH, β-Lg:WSFPG mixing ratio (MR) and total concentration (TC) through performing various experiments such as turbidity, particle size and zeta potential measurements. Changes in the relative viscosity during...

High consumption of processed red meat can cause health issues. Therefore, production of high-quality meat-free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ-carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat-free sausages formulated by s...

In this study, the effects of salt concentration (1, 3 and 6% w/v) and ultrasound pretreatment (50 W for 5, 10 and 15 minutes) on extraction parameters and extracted essential oil from peppermint by ohmic-assisted hydrodistillation (OAHD), a recently innovated extraction technique, have been studied. The results showed that salt concentration signi...

Modified starch has wider applications than the native starch in different food products. Therefore, a variety of methods have been developed in order to produce modified starches including chemical, physical and enzymatic methods. Amongst them, physical modifications have been known as chemical-free and hence are more acceptable. Heat-moisture tre...

Whole oat flour (WOF) is known for high b-glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part-baking technology. Dough properties (using farinograph) and physical characteristics of full-baked breads stored for 1 h and 72...

Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dai...

The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphol...

The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primar...

The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented; however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water...

Our previous work on ethanol distillation by ohmic-assisted hydrodistillation (OAHD) successfully concentrated ethanol from 10 to 50% v/v. In this work, two additional concentration steps were conducted using the 50% v/v product obtained from the first concentration stage at a constant wattage of 168 W using the same OAHD device. The second distill...

The objective of this study was to evaluate viscosifying power of ultrasound waves on kappa carrageenan dispersions in water without using heat. After ultrasound treatment rheological characteristics of κ-carrageenan dispersions in water were evaluated at 45 °C. Shear stress-shear rate and viscosity curves clearly indicated sharp increases in visco...

The effects of four important stages of pomegranate juice processing, i.e., pasteurization, enzymatic treatment, filtration and thermal concentration were evaluated based on physicochemical characteristics, bioactive compounds (phenols, flavonoids and anthocyanins) and antioxidant activity (DPPH, FRAP and CUPRAC). Pasteurization had no significant...

Ohmic-assisted hydrodistillation (OAHD) as an innovative extraction method was employed to concentrate ethanol from corn beer. OAHD reduces the time and energy required for distillation of bioethanol production compared to traditional method. OAHD process was compared to traditional hydrodistillation (HD) for 3 l of 13% (v/v) beer at a constant wat...

Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different lev...

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The co...

In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, den...

To prolong shell life, pistachio kernels are first dried and then in many cases they are rehydrated prior to or during food formulations. Texture of the rehydrated kernels is one of key organoleptic properties for consumer acceptability. In this research pistachio kernels were dried and then rehydrated to different moisture levels to compare the ef...

Distillation is one of the most time and energy consuming steps in bioethanol production and some food operations. Ohmic-assisted hydrodistillation (OAHD) is a new proposed extraction method which uses the advantages of ohmic heating and has been used for essential oil separation. In this study, an OAHD device was designed and developed for ethanol...

In this work, the interaction between β-lactoglobulin (β-lg) and water-soluble fraction of Persian gum (WPG) was studied under the effects of extrinsic parameters including pH, protein to polysaccharide mixing ratio (MR 8:1-1:4), total biopolymer concentration (TC 0.1-0.6% (w/w)), ion type (Na+ and Ca2+), ionic strength (0-100 mM) and temperature (...

Pregelatinized (PG) and granular cold water swelling (GCWS) starches are physically modified starches which are used to enhance viscosity at ambient temperature. The main aim of this research was to determine the physical changes of these starches in the presence of acetic acid (0, 500, 1000 and 10000 mg/kg) as a common organic acid in foods. Nativ...

Refractance Window (RW) drying system utilizes circulating hot water as a means to carry thermal energy to materials to be dehydrated. Products are spread on a transparent plastic conveyer belt that moves over circulating water in a shallow trough. In this study the quality retention characteristics of pomegranate juice (PJ) concentrate dried in a...

The objective of this study was to improve the shelf-life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200 °C for 7 min followed by freezing at -18 °C for 1, 7, 14, 21, 28 days and re-baking at...

Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced...

Distillation is an energy- and time-intensive step in the ethanol distillation process (bioethanol production). In this study, an experimental batch ohmic distillatory unit was designed and fabricated for ethanol distillation. The unit was supported by a data acquisition system for sensing the input liquid temperature, applied voltage and current w...

Recently ohmic heating has shown promising advantageous for accelerated and controlled texture softening of some vegetables over conventional cooking. Textural properties of ohmically cooked cabbage, radish, turnip and potato were measured by texture profile analysis, and compared with microwave and conventional cooking. The data were experimentall...

The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at 20 kHz, 100% wave amplitude and sonication power of 100W for 5, 10, 15 and 20 min, at 5 °C and 22 °C. Increase...

Introduction. The effects of nitric oxide (NO) on postharvest ripening of persimmon were investigated. Materials and methods. Fruit were dipped for 30 min in 1.0 and 1.5 mM sodium nitroprusside (SNP), a nitric oxide donor, and stored at 1 °C and 90% relative humidity for 56 days. Changes in total antioxidant activity, total phenol compounds, color,...

Ohmic and microwave assisted hydrodistillation (OAHD and MAHD, respectively) are advanced hydrodistillation (HD) techniques utilizing ohmic and microwave heating processes for extraction of essential oils. OAHD and MAHD of essential oils from the aerial parts of peppermint were studied and the results were compared with those of the traditional HD....

Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of essential oils extraction. Despite many studies on extraction methods, there is no report on comparison of SD and HD and their extracted essential oils. In this study, SD was used for extraction of essential oils from Mentha piperita L. (peppermint), whi...

Intermediate-moisture figs obtained by rehydration of dried figs are more suitable for direct consumption. Colour and texture are the most important quality attributes, which influence the acceptability of this product. In this research the kinetic of color and texture changes in rehydrated figs were studied as a function of time and temperature (2...

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fi...