Ali Ayaseh

Ali Ayaseh
University of Tabriz · Food Science and Technology

Associated Professor of Food science and Technology

About

37
Publications
11,976
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947
Citations
Introduction
Ali Ayaseh currently works at the Food Science and Technology, University of Tabriz. Ali does research in Food Science, Agricultural Engineering and Chemical Engineering. Their current project is 'Hydrocolloid from Plantago major seed: Ultrasound-assisted extraction, optimization and physicochemical properties'.

Publications

Publications (37)
Article
Full-text available
The extraction of health-promoting compounds from waste biomaterials and delivery of them into food and pharmaceutical products is of growing importance. In this study, date seed protein hydrolysate (DSPH) was produced through enzymatic hydrolysis using alcalase (30–180 min), and characterized. The hydrolysate was then microencapsulated via spray-d...
Article
Full-text available
This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide c...
Article
In this study, an intelligent and active gelatin-based film incorporated with aloe vera gel (AVG), rosemary essential oil (REO), and common poppy (CP) anthocyanins was produced, and its ability to monitor fish freshness was investigated. The film samples were examined by Fourier transforms infrared (FT-IR), field emission scan�ning electron micro...
Article
In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84-93%), anthocyanins (71-83%), and also antioxidant activity of extract in inhibiting DPPH (68-80%), ABTS (74-95%), OH (63-74%) radicals and reducing...
Article
Full-text available
In the present study, the effects of enzymatic hydrolysis with different proteases (Alcalase, pancreatin, pepsin and trypsin) on the composition of amino acids, nutritional value, techno-functional properties as well as antioxidant and antibacterial activities of poppy-pollen protein were investigated. The results showed that, the degree of hydroly...
Article
Full-text available
The direct addition of health-promoting peptides to food products is limited due to their physicochemical instability and bitter taste as well as their bio-functionality may be influenced by MW. In this study, SPI hydrolysate (SPIH) was Alcalase-prepared, size-fractionated (<10, 10-30, and 30-100 kD), and the amino acid composition of peptide fract...
Article
Full-text available
This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β‐cyclodextrin/corn poppy complex (β‐CD/CP) and monitor shrimp spoilage. The crystalline properties, surface morphology and chemical structure of the films were characterised. The results showed that the addition of CNF caused the appearance of a new pea...
Preprint
Full-text available
In this study, an intelligent and active gelatin-based film incorporated with aloe vera gel (AVG), rosemary essential oil (REO), and common poppy (CP) anthocyanins was produced, and its ability to monitor fish freshness was investigated. The film samples were examined by Fourier transforms infrared (FT-IR), field emission scanning electron microsco...
Article
The current study investigated the utilization of ε-polylysine (ε-PL) and beetroot extract (BE) as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags. The sample's technological, safety, antimicrobial, and organoleptic attributes were analyzed during 30 days of storage at 4 °C. Compared with controls, the...
Article
This study focused on the effects of different proteases (alcalase, trypsin, pancreatin, and pepsin) on amino acid composition (AAC) and nutritional, techno-functional, antioxidant, structural, and antibacterial properties of Spirulina (SP) protein and its hydrolysates (SPHs). Evaluation of AAC, including essential (30 %), hydrophobic (44 %), and a...
Article
In this study, a novel polysaccharide fraction from Ocimum album seed was extracted and then purified by Cellulose DEAE-52 and Sephadex G-200 anion exchange chromatography. The structural, physicochemical and antioxidant properties of the main polysaccharide fraction (OAP-1A) were evaluated. The purified polysaccharide contained 94.3% carbohydrate,...
Article
Full-text available
The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organo...
Article
In the current study, sunflower by-product pectin (SFBP) was obtained using ultrasound-assisted extraction (UAE) technique. The UAE variables were successfully optimized, and the optimal condition (irradiation time 30 min, temperature 33°C and ultrasound power 400 W) yielded 11.15%. Under this condition, SFBP was rich in low-esterified galacturonic...
Article
Full-text available
Plantago major L. is a member of Plantaginaceae family plants and Plantago major seeds (PMS) can be a good source of gum. Response surface methodology (RSM) and Box–Behnken design was utilized to optimize the ultrasound‐assisted extraction of PMS gum. This optimization consisted of two stages: extraction stage with three variables (seed: water rati...
Article
The emulsifying and foaming properties of the Plantago major seed (PMS) gum were investigated in O/W emulsions and whey protein concentrate (WPC) solutions, respectively. By increasing PMS gum concentration from 0.3 to 1% w/v, Z-average and poly dispersity index (PDI) values of the emulsions were reduced from 769.5 to 619.3 nm and 0.45 to 0.23, res...
Article
Full-text available
Objective The microbial, physico-chemical and optical corruptions threaten a variety of foods and drugs and consequently the human biological safety and its accessible resources. The humanbeing’s tendency towards bio-based materials and natural plant-extracts led to an increase in the usage of antimicrobial biocomposites based on medicinal herbs. M...
Article
The emulsifying and foaming properties of the Plantago major seed (PMS) gum were investigated in O/W emulsions and whey protein concentrate (WPC) solutions, respectively. By increasing PMS gum concentration from 0.3 to 1% w/v, Z-average and poly dispersity index (PDI) values of the emulsions were reduced from 769.5 to 619.3 nm and 0.45 to 0.23, res...
Article
Full-text available
Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications. For this reason, the different rheological behaviors of the PMS gum in aqueous solutions were determined....
Article
Full-text available
Hydrocolloids are high-molecular weight biopolymers and they are applied in food formulations as thickening, gelling, emulsifier, stabilizer and fat replacer. Plantago major L. seed is sorted in Plantaginaceae family and have been used for a long time as wound healing, immune-modulating and antioxidant purposes. Various physicochemical properties o...
Article
Full-text available
The main purpose of this study was to fabricate potential nano‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weight r...
Article
Full-text available
The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress–shear rate, apparent viscosity–shear rate and shear stress–time data were well fitted with H...
Conference Paper
Full-text available
Due to the environmental concerns caused by the plastic films, the world is experiencing an increase in development and application of sustainable bio-based polymer films replacing their petroleum-based counterparts. Among biopolymers, polysaccharides due to their good film-forming, mechanical and gas barrier properties compared to other biodegrada...

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