Fereidoon Shahidi

Memorial University of Newfoundland · Department of Biochemistry

Polyphenols from discards of unconventional fruits, namely guava (Psidium guajava L.), jerivá (Syagrus romanzoffiana), butiá (Butia catarinensis), and sea buckthorn (Hippophae rhamnoids L.) have shown in vitro capacity to ameliorate risk factors associated with chronic diseases. To verify their effects in models simulating human physiology, human c...

The oceans are a rich source of a myriad of structurally different and unique natural products that are mainly found in invertebrates with potential applications in different disciplines. Microbial infection and cancer are the leading causes of death worldwide. Discovery of new sources of therapy for microbial infections is an urgent requirement du...

Type 2 diabetes (T2D) is one of the leading causes of death globally. There was a 70% increase in diabetes-related deaths between 2000 and 2020, particularly among males. This non-communicable disease is characterized by increased insulin resistance, leading to elevated blood sugar levels and, if untreated, resulting in complications such as nerve...

Antarctic krill ( Euphausia superba ) oil is attracting more interest for its nutritional as well as functional potentials. Nevertheless, its potential as new and innovative food component remains largely unexplored. This review aims to outline the chemical composition, extraction methods, and health advantages of krill oil, offering insights for i...

The snow/pink crab (Chionoecetes opilio) and Northern shrimp (Pandalus borealis) are widely distributed in the North Atlantic Ocean. During processing/consumption, about 80% of the harvest is discarded as processing waste, which is a rich source of protein, chitin, minerals, and carotenoids. This study, for the first time, investigated the proximat...

The most important quality parameter of salmonids is the red color of their skin and muscles. In this contribution , the effects of astaxanthin and dietary lipid content on the pigmentation of Arctic charr (Salvelinus alpinus) were studied. Charrs were fed on diets containing 40, 60, and 80 ppm synthetic astaxanthin together with 10, 18, and 26% di...

Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive co...

Orange-footed sea cucumber (Cucumaria frondosa) is abundant in the northwest Atlantic, boasting a wealth of bioactive compounds. The body wall is the major marketable portion of this echinoderm. However, during the processing, several visceral byproducts, including gonads, respiratory tracts, and intestines, along with or without tentacles/flower,...

Bioactive peptides are well-known for their remarkable tissue affinity, specificity, and effectiveness in promoting health. Extracted from food proteins, these bioactive peptides have displayed significant potential as functional foods and nutraceuticals. Throughout the years, numerous potential bioactive peptides derived from food sources have bee...

Lentil hulls, a by-product of lentil processing, are rich in polyphenols and dietary fiber. In this study, a mouse model of nonalcoholic fatty liver disease (NAFLD) induced by dextran sulfate sodium (DSS) and high-fat diet (HFD) was used to investigate the intervention effect of green lentil hulls (GLH) from the perspective of intestinal and hepati...

BACKGROUND Sea buckthorn (Hippophae rhamnoides L.) was introduced into Canada in the early 2000s. This plant bears fruits with high commercial value in other countries due to its premium oil. Nevertheless, sea buckthorn berries are also a rich source of bioactives with nutraceutical potential, especially the variety grown in Newfoundland (Canada),...

Shrimps are the most consumed species among crustaceans and are well appreciated for their flavor and high nutritional value. This work investigated the antioxidative compounds of Northern shrimp (Pandalus borealis) and its processing discards (shells and heads) using various solvents and chromatographic techniques as well as mass spectrometry. Eth...

Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimmings, frames, bones, and roes. These by-products are an excellent source of protein, which can b...

The structurally diverse bioactive compounds found in marine organisms represent valuable resources for the food and pharmaceutical industries. The marine ecosystem encompasses over half of the world’s biota, providing an extensive range of bioactive compounds that can be extracted from various marine life forms, including marine microorganisms (su...

Flixweed (sophia) seed meal and camelina, both by-products of oil processing, were employed to generate protein hydrolysates by applying Flavourzyme and Alcalase. This study aimed to integrate in vitro and in silico methods to analyze sophia and camelina protein hydrolysates for releasing potent antioxidative, dipeptidyl peptidase IV (DPP IV) inhib...

Atlantic sea cucumber is a benthic marine echinoderm found in Northwest Atlantic waters and is harvested mainly for its body wall. The body wall, along with internal organs and aqua-phyrangeal bulb/flower, is a rich source of proteins, where the latter parts are often considered as processing discards. The objective of this research was to produce...

Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensiv...

Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensiv...

Salmon aquaculture generates 80% of the total revenue of finfish aquaculture across Canada. Salmon farming is carried out in a multilevel process, and at least 60% of the total production is considered as by-products, including skin, head, viscera, trimming, frames, bones, and roes. These by-products are an excellent source of protein, which can be...

Molecular modifications have been practiced for more than a century and nowadays they are widely applied in food, pharmaceutical, or other industries to manipulate the physicochemical, bioactivity, metabolic/catabolic, and pharmacokinetic properties. Among various structural modifications, the esterification/O-acylation has been well-established in...

Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypoco...

Wheat and rice play a vital role in human nutrition and food security. A better understanding of the potential health benefits associated with consuming these cereals, combined with studies by plant scientists and food chemists to view the entire food value chain from the field, pre and post-harvest processing, and subsequent “fork” consumption, ma...

Sea cucumber tentacles (aquapharyngeal bulb) are a rich source of biologically active compounds, including phenolics, however they are mainly discarded as processing waste. This study evaluated free, esterified, and insoluble-bound phenolics of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their antioxidant activity for the first time. B...

Bioinformatic tools are widely used in predicting potent bioactive peptides from food derived materials. This study was focused on utilizing sea cucumber processing by-products for generating antioxidant and ACE inhibitory peptides by application of a range of in silico techniques. Identified peptides using LC−MS/MS were virtually screened by PepRa...

Sea cucumbers are considered a luxury food item and used locally in traditional medication due to their impressive nutritional profile and curative effects. Sea cucumbers contain a wide range of bioactive compounds, namely phenolics, polysaccharides, proteins (collagen and peptides), carotenoids, and saponins, demonstrating strong antioxidant and o...

Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and S...

Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxida...

Bioactives are natural substances that may function as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic agents. They include phenolic compounds, carotenoids, and vitamins that can exert health-promoting effects. Conventional fruit processing (e.g., heat treatment) can negatively affect the content and possibly the integrity of bi...

Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their a...

Honeybee pollen (HBP) chemical composition is highly variable conforming to the floral and geographical origin of the pollen grains. The beneficial effects and functional properties of the HBP are well-known and have been mainly attributed to their high content of antioxidant polyphenols. In this work, twelve HBPs samples from the Southern region o...

Response surface methodology (RSM) was used to optimize the degree of esterification of p -coumaric acid to triolein via lipase-catalyzed acidolysis, and enzyme load, reaction time and mole ratio of substrates were selected as variables in the experimental design. The results showed that the model employed was highly sufficient for determining the...

Sea cucumber processing discards, which include mainly internal organs, represent up to 50% of the sea cucumber biomass, and are a rich source of bioactive compounds, including phenolics. This work aimed to extract free, esterified, and insoluble-bound phenolics from the internal organs of the Atlantic sea cucumber (C. frondosa) using high-pressure...

Jua (juá in Portuguese) is an underexplored fruit from Brazil’s northeast. This fruit is rich in antioxidant substances. However, there is a dearth of information about jua’s bioactive potential. The present study evaluated two extraction methods (continuous agitation and ultrasound-assisted extraction—UAE) and employed three different solvents (wa...

Food and Bioactive Encapsulation

Background Omega-3 oils are rich sources of essential fatty acids and play a key role in biological functions in the body and sensory attributes in food systems. The high content of long chain polyunsaturated fatty acids leads to high vulnerability of omega-3 oils to oxidation, and thus causes deterioration of their nutritional values and biologica...

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Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the oxidation of LDL and DNA strand scission were determined following fermentation. In HP...

Quercetin was esterified with fatty acids (FA) in order to expand its application in a wide range of food and biological systems. The antioxidant potential of the esters were examined using hydroxyl radical scavenging activity, antioxidation in oil-in-water emulsion and bulk oil, inhibition of low-density lipoprotein (LDL) oxidation and deoxyribonu...

The soluble and insoluble-bound phenolic fractions of hull, whole, and dehulled black and green lentil extracts were identified and quantified using electrospray ionization (ESI)-MS/MS. Several in vitro antioxidant tests and inhibition of DNA strand scission were conducted to assess different pathways of activity. The most abundant phenolics in the...

Since dietary factors are thought to be responsible for high colon cancer risk, we investigated the chemopreventive effect of jabuticaba seed extract (LJE) by administering yogurt with or without LJE against 1,2 dimethyl hydrazine (DMH)-induced colon carcinogenesis in rats. Results showed that LJE contained a total phenolic content of 57.16 g/100 o...

The presence of insoluble-bound phenolic and insoluble-bound alkaloids (e.g., theobromine, trigonelline, nicotinic acid, and paraxanthine) in raw cocoa nibs and husk is reported for the first time. Cocoa nibs contain higher amounts of insoluble-bound alkaloids than the husk, while the opposite is observed for the phenolics. The total protocatechuic...

Stilbenoids are synthesized by plants in response to external stimuli such as infection and UV-irradiation, thus known as phytoalexins. Stilbenoids include resveratrol, piceid, piceatannol, pterostilbene, astringin, and viniferin and have been of interest due to their myriad of health benefits, such as antioxidant, anti-inflammatory, anticancer, an...

The World Health Organization (WHO) stated that COVID-19 could be characterized as a pandemic in March 11, 2020. As for the food industry and related sectors, food safety and security were the first subject of concern. Since there was no evidence that COVID-19 had any effect on food safety and security, the attention was changed to the potential of...

Herbal teas play a major role in the global traditional food cultures. There are a variety of herbal teas used for general wellness and prevention and management of chronic diseases including diabetes mellitus. The present study aimed to determine the phenolic content and antioxidant activities of herbal teas prepared with matured jackfruit (Artoca...

Seeds play important roles in human nutrition and health since ancient time. The term “specialty” has recently been applied to seeds to describe high‐value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusse...

Agro-industrial activities generate large amounts of solid residues, which are generally discarded or used as animal feed. Interestingly, some of these by-products could serve as natural sources of bioactive compounds with great potential for industrial exploitation. This study aimed to optimize the extraction of phenolic antioxidants from the pulp...

Protein hydrolysates were prepared from North Atlantic sea cucumber ( Cucumaria frondosa ) body wall (BW), and processing by-product flower (FL) and internal organs (IN). Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases. The enzymes used were Alcalase (A), and Corolase (C) as endopeptidas...

A clear gap with respect to the potential biological properties of wheat flavonoids exists in the available literature. This information is crucial for breeding programs aiming to produce new varieties presenting improved health benefits. Accordingly, advanced breeding lines of whole durum wheat were evaluated in this contribution. The highest reco...

Coffee is the most consumed beverage in the US and several other countries such as Brazil and Colombia. Coffee has been recognized for a myriad of health benefits including those arising from its antioxidant properties. However, to the best of our knowledge, there is no literature addressing the fate of phenolic compounds from espresso capsules con...

Bioactive peptides are involved in metabolic regulation, modulation of body’s health, and hence proposed as effective nutraceuticals and functional food ingredients for health promotion and reducing the risk of chronic diseases. Much attention has been paid to the characterization of bioactive peptides isolated/prepared via hydrolysis of plant- and...

Herbal teas are globally popular among health conscious consumers. In this study the phenolic content and potential antioxidant activities of bael fruit herbal tea prepared with dried immature bael fruit cuts (Aegle marmelos), traditionally used in the Asia, were determined. Phenolic compounds of the herbal extracts were identified using liquid chr...

Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources o...

Edible films and coatings have recently received growing attention in the food packaging sector due to their protective ability from the external environment and biodegradability characteristic. Generally, any layer of biomaterial incorporated into food to prolong its shelf-life and that can be consumed along with the food with or without further p...

To explore the effect of digestion on pea hull phenolics, an in vitro model consisting sequential oral, gastric, small and large intestinal digestions was applied to pea hulls. The phenolic content and antioxidant activity of the samples collected from these digestion steps were determined. The phenolics in these samples generally decreased in the...

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Flavor is an important aspect of both traditional as well as functional food acceptability and can be favorable or unfavorable depending on the chemical nature of the volatile compounds present, their potency, and the presence of non-volatile components. Lipid, as a major food component, contributes to the food flavor formation via both interaction...

Finger millet porridges (FMP), rich in nutrient and non-nutrient compounds have been used in the traditional food cultures in Asia. The aims of the study were to determine the effect of different processing conditions of finger millet grains on glycemic response, phenolic content and the antioxidant activities of FMP and to determine the short term...

Sea cucumber (Cucumaria frondosa) is the most abundant and widely distributed species in the cold waters of North Atlantic Ocean. C. frondosa contains a wide range of bioactive compounds, mainly collagen, cerebrosides, glycosaminoglycan, chondroitin sulfate, saponins, phenols, and mucopolysaccharides, which demonstrate unique biological and pharmac...

The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract...

Grain protein composition is important in wheat quality and may influence the amino acidic sequence of bioactive peptides obtained from this feedstock. However, the genetic basis modulating the amino acid profile in durum wheat is not well understood. Therefore, strong and weak gluten strength durum wheat genotypes were evaluated for their amino ac...

Oxidation of unsaturated lipids is a major cause of food quality deterioration by giving rise to the development of off‐flavor compounds and loss of nutritional value of food products. Antioxidants are substances that, when present in foods at low concentrations compared with that of an oxidizable substrate, markedly delay or prevent the oxidation...

Marine oils are obtained from the flesh of fatty fish, liver of lean whitefish, and blubber of marine mammals. Lipids from marine fish have been used as food and medicine, and traditional uses of blubber lipids of marine mammals were mostly industrially oriented, except for Innus and Eskimos. Marine mammal oils were used as lubricants or “train” oi...

The structure of fatty acid‐containing lipid classes is defined as the grouping or positioning of fatty acids on the alcohol backbone. Alcohol backbones considered are glycerol, phytosterols/‐stanols, and sucrose. Health‐related nutritional effects of food lipids depend on the fatty acids they contain (not covered here), on the alcohol backbone, on...

Lipids used in food products have been conventionally divided into two classes based on their consistency at about 25 °C (72 °F): (i) liquid oils and (ii) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures...

In the last couple of decades, the emphasis has been placed from stand‐alone operations toward the integrated manufacturing facility, producing a more complete range of value‐added products from the raw seed to the dinner table. During this transition, operations have become more dependent on each other, as the individual functions involved must no...

Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can...

Emulsifiers are widely used in the food industry. Emulsions are thermodynamically unstable systems consisting of two immiscible phases, such as oil and water, which could be in the form of either oil‐in‐water (o/w) emulsion or water‐in‐oil (w/o) emulsion. Putting mechanical energy into the system (e.g. by mixing) in a way that subdivided one phase...

The quality of fats and oils is dictated by several physical and chemical parameters that are dependent on the source of oil: geographic, climatic, and agronomic variables of growth in the case of plant oils as well as processing and storage conditions. Thus, quality assurance criteria may depend partly on the type of oil under investigation as wel...

The Brazilian Food Supplement Law recently recognized that guarana (Paullinia cupana) contains bioactive substances, hence supporting its role as a functional food ingredient. The health benefits of guarana are associated, at least in part, to its phenolic compounds. However, to the best of our knowledge, there is no literature addressing the prese...

Studies regarding the bioactivity of teas are mainly based on the phenolic composition and in vitro antioxidant activity of the herbal species used in their preparation. The aim of this study was to compare the in vitro and ex vivo antioxidant activity, cytotoxic/antiproliferative activity against cancer cells, the inhibitory activity of α-amylase,...

Oils and fats consist of triacylglycerols containing a range of fatty acids. Commodity oils are predominant sources of C16–C18 fatty acids (corn, cottonseed, groundnut, linseed, olive, palm, rape, sesame, soybean, sunflower), whereas some contain short‐ and medium‐chain fatty acids (butter, coconut, palm kernel) or long‐chain fatty acids (fish, oth...

Cottonseed oil, America's original vegetable oil, dominated the United States vegetable oil market for over a century. Cottonseed is a by‐product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland‐f...