Ainaz Alizadeh

Bio: Ainaz Alizadeh is an academic researcher from Islamic Azad University. The author has contributed to research in topics: Materials science & Inulin. The author has an hindex of 9, co-authored 19 publications receiving 181 citations.

Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

Abstract: The present study aimed to prepare the reinforced ethyl cellulose (EC) based oleogel with adipic acid (AA) and assess its potential for application in the cake and beef burger. The formation of new intramolecular or intermolecular hydrogen bonding by addition of AA in oleogels was identified using FT-IR analyses. The DSC, XRD and morphological analyses exhibited the improving effect of AA on the thermal behavior and crystallinity of EC-based oleogels. Additionally, an increasing trend was noted in gel strength and thermo-responsibility by elevation of the AA concentration higher than 3% of oleogel formulation. The EC2%/AA4% oleogel sample obtained the highest oil binding capacity (97.33 ± 2.58%) and was used as an optimized sample in cake and beef burger formulations. As a result, the formulated food models with EC2%/AA4% oleogel exhibited a satisfactory texture profile and acceptable color and organoleptic characteristics. In conclusion, this study paves the way for the application of EC2%/AA4% oleogel in bakery and meat industry to develop healthier food products.

Preparation and characterization of whey protein isolate/polydextrose-based nanocomposite film incorporated with cellulose nanofiber and L. plantarum: A new probiotic active packaging system

Abstract: There is growing interest in bioactive packaging systems due to their potential for extending the shelf life of food products. In this regard, the aim of this study was to prepare cellulose nanofiber (CNF) and polydextrose incorporated whey protein isolate (WPI) based probiotic nanocomposite film containing Lactobacillus plantarum. The prepared film samples were characterized by FT-IR, FE-SEM, DSC and XRD analyses. The results revealed good compatibility between WPI matrix, CNF and polydextrose, such that CNF and polydextrose had no adverse effect on the morphological and thermal properties and the crystallinity of WPI-based probiotic films. Furthermore, the CNF and polydextrose incorporated WPI-based films exhibited low water vapor permeability and good mechanical properties. The viability of probiotic bacteria was significantly (p

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation.

Abstract: Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.

Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models

Abstract: The food packaging industry has shown increasing attention toward biodegradable active packaging because of consumer demand for the extended shelf life of food products, as well as environmental concerns. In this study, the gelatin-based nanocomposite containing chitosan nanofiber (CHINF) and ZnO nanoparticles (ZnONPs) were fabricated and characterized by SEM analysis. The fabricated nanocomposite film revealed high antibacterial activity against foodborne pathogenic bacteria. To assess the efficiency of this bionanocomposite film for food packaging, chicken fillet and cheese was selected as food models. The results showed that the wrapping with nanocomposite film significantly (p < 0.05) decreased the growth of inoculation bacteria in chicken fillet and cheese samples. The changes in pH values and color parameters in chicken fillet and cheese samples were controlled by wrapping with nanocomposite film during storage time. At the end of 12-day storage, the weight loss of the wrapped chicken fillet and cheese samples with nanocomposite were 18.91 ± 1.96 and 36.11 ± 3.74%, respectively. In addition, the organoleptic characteristics of wrapped chicken fillet and cheese samples with nanocomposite film were acceptable until the end of storage. In conclusion, the fabricated nanocomposite can be suggested as a suitable packaging material for poultry meat and cheese to improve their shelf life and quality.

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes.

Abstract: Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides “a new dimension” accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.

Postbiotics produced by lactic acid bacteria: The next frontier in food safety.

Abstract: There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.