Ali Sedaghat Doost's research while affiliated with Ghent University and other places

Publications (38)

Article
Wax-based solid lipid nanoparticles were prepared using beeswax (BW) and propolis wax (PW) by antisolvent precipitation. Response surface methodology was applied to optimize the production condition with respect to waxes concentrations, emulsifier content (sodium caseinate and polysorbate 80) and solvent to antisolvent ratios. The formulation of wa...
Article
The potential of almond gum and gelatin complex coacervates as a colloidal carrier for rosemary essential oil (REO) was investigated along with in-vitro gastrointestinal release and cytotoxicity. The optimum formulation (1 gelatin:2 almond gum and 7% (w/w) REO) was selected based on encapsulation efficiency (43.6%) and encapsulation yield (99.3%)....
Article
Full-text available
In this study, it was evaluated whether the whey protein nitrogen index (WPNI) of a range of skim milk powder (SMP) samples was correlated with the heat stability of the corresponding recombined filled evaporated milk (RFEM), as well as with the extent of lactosylation and changes in whey proteins (WPs). Pulsed field gradient NMR results showed tha...
Article
Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects ( A. cordifera and B. mellifica ) were studied and compared to commercial insect species ( H. illucens ). The nutritional attributes of i...
Article
Lutein (LUT) is a natural colorant and antioxidant that is found in vegetable sources such as marigold flowers and green leaves. Due to its instability under some environmental conditions, carrier materials are desirable to protect and incorporate this natural colorant into food products. Whey protein isolate (WPI) and pectin have been studied as a...
Article
In this study, skim milk powder (SMP) aqueous dispersions were subjected to a preliminary wet heat incubation at various temperatures (70-90 °C) to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The determination of the free amino group and free lactose content and SDS-PAGE revealed that both whey proteins and cas...
Article
Plant-based proteins have recently attracted particular interest owing to their sustainable origins, economical costs and health benefits compared to animal-based counterparts. However, most of them have limited applications due to their inferior functionality, which is the consequence of poor-aqueous solubility, complexity and sensitivity to envir...
Article
Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some milk protein-containing products, in particular with a high concentration of milk proteins, such as (recombined) evaporated milk, one of the biggest challenges is the possible hea...
Article
Electrostatic interaction between proteins and polysaccharides has attracted considerable attention in the design of fluid interfaces with improved performance, e.g. by sequential adsorption. Here, a real-time quartz crystal microbalance with dissipation monitoring (QCM-D) was used to investigate the sequential adsorption of whey proteins and low m...
Article
In this study, skim milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined evaporated milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurre...
Article
In this study, nanoemulsions were formulated as nano-lipid carriers (NLCs) for lutein, a bioactive compound. Two different beverage grade emulsifiers, i.e. octenyl modified starch (OMS) and sucrose monostearate (SMS), were compared to evaluate their effect on different physicochemical characteristics of the fabricated nanocarriers. The results sugg...
Article
In the present study, the profile of bioactive metabolites in Lighvan cheese, a traditional Iranian semi-hard cheese produced with non-pasteurized ewes’ milk and non-starter culture, was investigated during the ripening period to characterize the potential neurotransmitters. Lighvan cheese was prepared according to the local recipe and sampling was...
Chapter
In the past decade, there has been a great interest in using nanotechnology by different industries, including food, pharmaceutical, and beauty. Nanotechnology provides many advantages to produce functional compounds which tend to be delivered for desired properties, such as protection from the environment or food matrix, controlled release, and in...
Article
The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal treatment, and dilution on their formation and physicochemical stability was evaluated. The creat...
Article
Background Recently, the production of ‘clean label’ products as a potential strategy to eliminate the generation and utilization of synthetic ingredients (particularly preservatives) requires a lot of attention in different industries, including the food industry. Plant-based compounds, including essential oils (EOs), as well as their main compone...
Article
The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein to polysaccharide ratios as a function of pH was characterized in term...
Article
Background Solid particles with certain characteristics, including desired wettability, and size have been shown as an alternative for conventional emulsifiers. They induce a form of stabilization known as Pickering to prepare emulsions. Much of the research has been conducted on the exploration of food grade particles and among those phytoparticle...
Article
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions sta...
Article
The Maillard conjugation of whey protein isolate (WPI) by dry heat treatment (74% relative humidity at 60 °C) to either the water-soluble fraction of almond gum (SFAG) or flaxseed mucilage (SFM) was compared. Depending on the protein to polysaccharide ratio, carbohydrate type, and incubation time, different degrees of substitutions of the amino gro...
Article
Full-text available
Instability of shellac nanoparticles at acidic pH is the main challenge of its use as an oral delivery system. This study aims to investigate the functionality of xanthan and almond gum in shellac nanoparticles containing cinnamon prepared by anti-solvent precipitation. The gums were added into the anti-solvent phase while the cinnamon extract was...
Article
The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparti...
Article
Flaxseed protein (FP) and mucilage (FM) complex bioparticles as sustainable ingredients were assembled by electrostatic interaction for plant-based Pickering stabilization of flaxseed oil (FO)-in-water emulsions. The effect of FO content (1 - 5 wt%) on droplet size and accelerated creaming stability of the emulsions was evaluated, from which it was...
Article
This study provides fundamental information about the influence of salt on the physicochemical stability of oregano essential oil (EO) and its main components incorporated in a nanoemulsion delivery system containing Tween 80 (T80) emulsifier. The emulsion stability was found to be strongly correlated with the lipid phase composition and the type o...
Article
Background The covalent interaction between an amino group of a protein and a carbonyl group of a carbohydrate through Maillard reaction leads to the production of conjugates. The conjugation of carbohydrates to whey proteins (WPs) is of particular interest due to the substantial improvement in WP characteristics (heat, ionic strength and pH sensit...
Article
Full-text available
In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were...
Article
Thymol oil-in-water nanoemulsions as a potential natural alternative for synthetic antioxidant agents were developed. The nanoemulsions were formulated using Quillaja Saponin bio-surfactant and green solvents including high oleic sunflower oil (HOSO), tricaprylin (TC), and cinnamaldehyde (CA). The 4% thymol nanoemulsions containing TC and HOSO rema...
Article
Background: The characterization of the original chemical structure and induced changes of micro- and macro-molecules using analytical techniques with concise and detailed outcomes is potentially one of the major challenges for food scientists. To this end, the non-invasive nuclear magnetic resonance (NMR) technique can play a significant role thro...
Article
Quercetin-fortified nanoparticles were prepared from almond gum (AG), a novel biological macromolecule, and Tween 80 (T80) as stabilizers and shellac (SH) as core material using an antisolvent precipitation method. The final nanoparticles were prepared by 0.67% SH, 0.02% Q, 0.5% AG and 0.1% w/v T80 using the stirring speed of 750 rpm at a dosing ra...
Article
As interaction between proteins and polysaccharides is expected to change the average diffusion coefficient and the distribution width, it is believed that NMR diffusometry can be a useful tool to study and quantify the interaction between whey protein isolate (WPI) and low methoxy pectin (LMP). For this purpose, the influence of pH, dry heat treat...
Article
A straightforward and green method of stabilizing emulsions was developed using plant-based particles from complexation of flaxseed protein (FP) and the soluble fraction of flaxseed mucilage (SFM). The extracted SFM was characterized using 1H and 13C NMR. The effect of pH, total concentration (TC) and FP to SFM ratio on the formation of assemblies...
Article
In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly preparation of SFAG-WPI nano-complexes through electrostatic interaction. The SFAG was characterized using ¹H and ¹³C NMR. The influence of total biopolymer concentration (0.2–0.4 %w/v) and ratios (1...
Article
There is an increased interest for essential oil nanoemulsions as natural food preservatives. We utilized sugar‐based surfactants including Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS). The outcomes presented that nanoemulsions could be successfully formed. Whereas oregano emulsions stabilized by SMP exposed t...
Article
A novel nanoparticle (NP) delivery system was designed for encapsulation of bioactive compounds for which quercetin was used as a model. A combination of almond gum (AG) and shellac as biopolymers using the antisolvent method was employed to fabricate the NPs. The influence of several significant preparation factors was investigated. Bare shellac p...
Article
Cinnamaldehyde nanoemulsions were formulated to enable its application in an aqueous environment. The pure cinnamaldehyde nanoemulsions, stabilized by polysorbate 80 (at concentrations >0.5%), had both a higher stability and smaller droplet size, whereas the emulsions containing hydrophobically modified inulin (HMI) formed a colloidal dispersion wi...
Article
During the last decade, there has been a growing interest for more “label-friendly” ingredients in food industry, as well as in pharmaceuticals, and cosmetics. Thus, a lot of research has been developed to the antimicrobial and/or antioxidant characteristics of essential oils. We, therefore, examined the influence of environmental stress conditions...

Citations

... The vanishing of the distinctive peak of TEO at 2θ = 29 • in the composite film is attributed to the encapsulation of TEO within the film composite. It was observed in other studies that after the incorporation of crystalline or semicrystalline compounds into the polymers with an amorphous structure, the crystalline peaks were weakened or disappeared [51,[53][54][55]. ...
... The total essential amino acid (TEAA) content was 386.7 mg/g protein for HLPE and 411.7 mg/g protein for HPPE. The Huhu larvae and pupae protein extract TEAA values were higher than those reported for other insect species, such as wasp (Brachygastra mellifica) larvae (305.5 mg/g protein) [22] and mealworm (T. molitor) larvae (184.7 mg/g protein) and pupae (160.8 mg/g protein) [15]. ...
... Plant protein sources are widely distributed and demonstrate nutrient property, structural diversity, and functional behavior because of various bioactive compounds. The potential sources of plant-based protein include cereals, for example, wheat, maize, rice, oat, barley, and sorghum; pulses, for example, peas, chickpeas, lentils, and kidney beans; pseudocereals such as buckwheat, amaranth, and quinoa; oilseeds, for example, soybean, flaxseed, sunflower,peanuts,sesame,cotton,and hempseed;tubers,for example,potato; edible seeds, for example, chia, basil, and pumpkin; tree nuts, for example, chestnuts, almonds, walnuts, and pecans (Agrawal et al., 2017;Phongthai et al., 2018;Vilcacundo et al., 2018;Nasrabadi et al., 2021;Nwachukwu and Aluko, 2021). Recent research has demonstrated that plant by-products, for example, tomato, cherry, peach, date, and papaya seeds, bran from wheat, rice, buckwheat, and oat are considered important protein sources . ...
... The production of condensed milk with sugar involves various technological operations accompanied by thermal influences, namely heating milk at 45 °C, adding sugar syrup at 80 °C, pasteurisation mixture and incubated at 100 °C for 10 min. However, already at 37 °C the initial stage of the Maillard reaction takes place in the system of milk proteins and reducing sugars and Schiff bases and colourless glycosylamines are formed [17,18]. Their rearrangement into Armadori or Hein compounds occurs in an intermediate stage with the simultaneous formation of colourless or slightly yellowish compounds (5-hydroxymethylfurfural, reductone, etc.). ...
... Another study conducted by Pinďáková et al. investigated protein-cellulose nanocrystal interactions under different pH conditions by QCM-D [102]. In addition, ΔD-Δf curve can provide kinetic information of adsorption and desorption processes [103]. The ΔD-Δf curve consisting of scattered points indicates a fast adsorption or desorption process. ...
... To increase the stability of lutein carriers, the formation parameters of whey protein isolate-pectin nanoparticles (protein-polysaccharide ratio, pH, and type of pectin) have been optimized. The most stable system was established with low methoxyl pectin at a protein-polysaccharide ratio of 4:1 and pH 5.0; the carrier remained stable after storage for 30 days [114]. ...
... However, a negative peak around 200 nm with random coil structure was observed in SMP ingredients. This may result from the presence of caseins in SMP, which contains 20% α-helix and 60-80% random coil structure [40]. Variations in CD band intensity were found in protein ingredients from different types and manufacturers. ...
... They also noted that the presence of E. coli could increase the possibility of the existence of other pathogens in raw milk cheese. Since the presence of E. coli makes the cheese inedible, due to the high contamination of local Iranian cheeses more than foreign ones, it is necessary to observe some principles in the preparation and storage of Lighvan cheese to inhibit the high microbial contamination, which includes (i) heating of raw milk above 50℃, (ii) observing hygienic standards during production, (iii) using appropriate strains of Lactic starters, (iv) using salt, and (v) prolonging the ripening time (Saidi et al., 2020). ...
... It has been often used in the lutein-loaded nano delivery systems. Besides, other proteins have been also applied in the systems, such as Camellia seed cake albumin [74], Stauntonia brachyanthera seed albumin [75], rice protein [76], goat/bovine casein [77], soybean ferritin [78], bovine serum albumin [79], pea protein [80], lactoferrin [51,84], whey protein isolate, polymeric whey protein isolate [85], etc. ...
... A smaller particle size would result in a larger exposed surface for chemical interaction inside poultry gastrointestinal tube, yielding a higher absorption efficiency [7,8]. Sedaghat et al. [9] reported that most particles measuring up to 100 nm are often absorbed in the intestinal tube 15 to 250 times more than those of bigger nanoparticles size, thus, reducing the amount of DP needed, resulting in lower feeding costs. ...