Shahin Roohinejad

Shahin Roohinejad
Reynolds American Inc.

PhD Food Science
Master Scientist - Modern Oral Discovery at Reynolds American Inc. (British American Tobacco)

About

107
Publications
52,594
Reads
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3,604
Citations
Additional affiliations
December 2018 - present
Tillamook County Creamery Association
Position
  • Researcher
October 2017 - present
University of Minnesota
Position
  • PhD Student
June 2015 - July 2018
Alexander von Humboldt Postdoctoral Research Fellow
Position
  • PostDoc Position
Education
July 2011 - December 2014
University of Otago
Field of study
  • Food Science
December 2005 - May 2009
Universiti Putra Malaysia
Field of study
  • Food Biotechnology

Publications

Publications (107)
Chapter
Algae are known as an important source of functional ingredients with unique structures and nutritional and therapeutic activities, which provide opportunities for the development of healthier foods and beverages. Several studies have reported the possibility of using micro‐ and macroalgae in different formulations owing to their protein, mineral,...
Book
Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals...
Chapter
Nowadays, the interest in biomass fractionation from agricultural and food residues such as reduced sugars based on emerging technologies has increased. Most of these techniques are green, eco‐friendly, and economic, reduce time, and improve productivity and quality, which make them good choices to substitute for conventional methods for biomass fr...
Chapter
Pulsed electric field (PEF) is a relative innovative technology of food treatment, which enables obtaining high-quality and safe food products. PEF treatment due to its affinity to cell electroporation has been used for the preservation of liquid foods. Nowadays, PEF can also be a useful tool for designing processes with a wide range of new applica...
Article
Full-text available
Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which a...
Article
Background Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity....
Article
Lycopene, one of the most dominant carotenoids in diet, is a well-known natural compound that has protective effects against chronic diseases. Industrial and domestic processing and storage conditions significantly influence retention and isomerization of lycopene, thus, in recent years, great attention has been given for their preservative effects...
Article
Full-text available
Consumers' demand is increasing for safe foods without impairing the phytochemical and sensory quality. In turn, it has increased research interest in the exploration of innovative food processing technologies. Cold plasma technology is getting popularity now days owing to its high efficacy in decontamination of microbes in fruit and fruit based pr...
Article
Full-text available
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quali...
Chapter
Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin and taxifolin) has been used from ancient times in both traditional European and Asian medicine for liver disorders treatment. Moreover, over the last years, the anticancer activity of these compounds against various types of cancer cells (e.g., breast, skin, c...
Article
Full-text available
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure...
Chapter
One of the novel promising technologies to pasteurize, sterilize, or cook a wide range of food products (e.g. fruits and vegetables, dairy products, and meat products) is ohmic heating, which usually helps to obtain a high product quality (Fig. 1.1). Ohmic heating is literally an electric resistance heating method, in which an alternating current (...
Book
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creat...
Article
Background: New technologies of non-thermal disinfection such as pulsed light (PL) have emerged lately as an alternative to traditional (thermal and chemical) disinfection and preservation methods. PL can be used to decontaminate a great variety of foods as well as to decontaminate contact surfaces, thus improving safety in foods and extending thei...
Chapter
The development and introduction of healthier products into the marketplace is an important topic of discussion. Three main knowledge areas are involved: gastronomy, food science and technology, and nutrition. The many intersections among these areas are essential since the digestion of nutrients and bioactive compounds can be influenced by thermal...
Chapter
Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. T...
Article
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal te...
Article
Preparing stable protein-based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross-linker could provide workable solutions for the encapsulation of omega-3 and omega-6 fatty acids without compromising thei...
Article
Currently, many meat products are made with soy protein in order to improve their nutritional profile. This is an inconvenience for people allergic to soy, and therefore it is necessary to look for alternatives to this protein to improve their quality of life. In this study, changes in the physicochemical and nutritional properties of cooked turkey...
Article
The food and pharmaceutical industries aim to develop innovative delivery systems to meet the increasing consumer demand for healthier and safer food products and to improve the efficacy of drug formulations, respectively. Many bioactive agents with beneficial physiological and pharmacological activities are difficult to deliver because of their po...
Article
The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and...
Article
The consumption of ready to eat vegetable salads among consumers in developing countries has increased with the change in life style pattern. However, food borne disease linked to these salads poses safety threats. Studies have shown the occurrence of various microbial pathogens which includes Escherichia coli, Listeria monocytogenes, coliforms, Sa...
Article
The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulat...
Article
Full-text available
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are "safe", "fresh", "natural" and with "nutritional value” while processed in sustainable ways. Functional...
Article
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert. After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling i...
Article
Ste­via re­bau­di­ana Bertoni has gained in­creased in­dus­trial and sci­en­tific in­ter­ests in the last 20 years, rep­re­sent­ing a suit­able nu­tri­tional al­ter­na­tive to su­crose and ar­ti­fi­cial sweet­en­ers. More­over, this plant con­tains polyphe­nols, chloro­phylls, and carotenoids that may be ex­tracted for pro­duc­tion of nu­traceu­ti­...
Book
Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regard...
Chapter
Various food‐grade emulsion‐based delivery systems have been developed for the encapsulation of functional food ingredients. This is because many food components (e.g. minerals, oil‐ and water‐soluble pigments, vitamins, phenolic compounds, proteins and amino acids, oils, and micro‐organisms) are sensitive to extreme conditions such as pH, ionic st...
Chapter
Microemulsions are transparent, thermodynamically stable, isotropic mixtures of oil and water stabilized by an interfacial film of surfactant molecules frequently in combination with a cosurfactant, which used to stabilize the systems. These systems are of interest to the food scientist due to their significant potential to act as food delivery veh...
Chapter
Conventional emulsions are two‐phase emulsion systems widely used for the encapsulation and delivery of active ingredients that consist of lipid or water droplets containing bioactive compound(s). An emulsifier forms an interfacial thin layer surrounding individual droplets that create interactions with hydrophilic and hydrophobic phases. Generally...
Chapter
Several applications for emulsion‐based delivery systems have been explored, including release control of encapsulated components, targeted delivery, and prevention of undesirable chemical reactions of nutrients against environmental stresses. Among various emulsion‐based technologies, multilayer emulsions are considered as a potential approach for...
Article
Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand o...
Chapter
Gamma aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties, and many other health-related benefits. Recent effor...
Article
Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and t...
Chapter
Thermal treatment is one of the main unit operations applied to improve the microbiological quality of food products. It utilizes the lethal effects of heat against thermosensitive microorganisms and pathogens which cause food spoilage; however, at the same time it induces degradation of the organoleptic and nutritional properties of foods due to M...
Article
Nanoemulsions are submicron sized systems utilized in the food and pharmaceutical industries for the delivery of active ingredients. Compared to other emulsion-based systems (e.g. conventional emulsions), nanoemulsions have shown to be more stable to environmental and process stresses due to their large active surface area, but are also susceptible...
Chapter
Identification of microorganisms in fruit juices plays an important role as it determines the viability of this food product from a commercial point of view. Several microorganisms use fruit as a substrate, thus causing spoilage and generating off-flavors and odors. In addition, under favorable conditions, toxigenic fungi can produce mycotoxins in...
Chapter
Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystems. Thus, it is of paramount importance to control the microbial ecosystem of dairy products. Traditionally, culture-based methods have been used for the identification of microbi...
Chapter
One of the main parameters affecting fruit juice preservation is the temperature over storage. Spoilage is further delayed by reducing the temperature, which although valuable, leads to high energy costs. Recently, hyperbaric storage has appeared as an alternative preservation methodology by a microbial growth inhibition similarly to refrigeration...
Article
The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air-drying (AAD)....
Article
Fruit juices and other beverages constitute an important source of bioactive compounds (BACs), but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteuri...
Chapter
The use of pulsed electric fields (PEF) for food preservation has been increasingly studied in the recent decades by many research groups. This technology has been proven as a good alternative to conventional heat treatments as it better preserves the nutritional and organoleptic characteristics of the products. For instance, several studies have a...
Chapter
Food industry is generating annually huge quantities of by-products and waste, which are generally considered as problem, as their disposal is associated with environmental and health related issues. During the last decade, numerous research groups and industries have been interested in valorizing these by-products by extracting valuable compounds...
Chapter
This chapter describes both conventional and non-conventional extraction methods of essential oils (EOs) from herbs and spices. Although hydrodistillation, steam distillation and solvent extraction are the most applied methods, several non-conventional technologies have been evaluated, especially in respect to EO recovery, and a great potential has...
Article
Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective propert...
Article
Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and pro...
Article
The objective of the present study was to determine the shelf-life of minimally-processed fresh-cut apples treated with anti-browning agents under modified atmosphere packaging. Shelf-life is calculated by application of mathematical models with product quality attributes such as: pH; soluble solids content (SSC); CIELab color parameters; sensory e...
Chapter
The extraction of bioactive molecules from plant matrices using conventional techniques such as maceration has been practiced for decades with satisfying results. However, the need to increase the profitability, along with increased interest in preserving the environment, has incited researchers and many industries to test and invest in emerging te...
Article
Full-text available
Electrospinning is considered a promising technology for fabricating ultrafine fibers via the application of electrostatic repulsive forces. Electrospun nanofibers produced via emulsion electrospinning are widely used as delivery systems to encapsulate bioactive compounds and drugs in food and pharmaceuticals, respectively. Emulsion electrospinning...
Article
Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredients, and increased consumers’ demand boosted an expansion of this segment of food industry. Apples (Malus sp.) are commonly cultivated fruits and processed to MPFC products. Their low shelf life is the main obstacle for gaining maximum nutritive and ec...
Article
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics...
Article
The objectives of this study were first to evaluate the performance of seaweed pigments' recovery through ultrasound assisted extraction (UAE) and ultra-filtration (UF), and second to investigate the membrane fouling mechanism and evidence the threshold flux during filtration. The pigments' recovery from the extract was performed using 5 kDa and 10...
Article
Nutritional security determines the level of public health within a population while inadequate nutrition is one of the major factor in development of various health problems. That can be alleviated with sufficient and affordable access to currently available or newly designed nutritious foods. Formulation of new foods can be very costly, so method...
Article
Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factor...
Article
The aim of this work was to investigate the effects of ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb (Origanum vulgare subsp. viride), compared to a conventional hydrodistillation (HD) procedure. T...
Article
Essential oils (EO) are complex secondary metabolites, which are produced by aromatic plants and identified by their powerful odors. Present studies on EO and their isolated ingredients have drawn the attention of researchers to screen these natural products and evaluate their effect on the cardiovascular system. Some EO, and their active ingredien...
Article
free 50 eprints through: http://www.tandfonline.com/eprint/mqwKPx2C9nuJzIb7WURh/full The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for stimulation of microbial growth and manipulation of...
Chapter
The governance of nanotechnology is operationalized by a series of instruments. They comprise initiatives related to the ethical, legal and social implications (ELSI) or 'aspects' (ELSA) of nanotechnology, voluntary codes meant to turn researchers and industrialists into responsible scientists, and participatory mechanisms meant to 'engage' public...