K
Khashayar Sarabandi
Researcher at Gorgan University
Publications - 39
Citations - 800
Khashayar Sarabandi is an academic researcher from Gorgan University. The author has contributed to research in topics: Chemistry & DPPH. The author has an hindex of 10, co-authored 19 publications receiving 383 citations. Previous affiliations of Khashayar Sarabandi include University of Tabriz & University of Agricultural Sciences, Dharwad.
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Journal ArticleDOI
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization
Khashayar Sarabandi,Seid Mahdi Jafari,Maryam Mohammadi,Zahra Akbarbaglu,Akram Pezeshki,Maryam Khakbaz Heshmati +5 more
TL;DR: In this article, a spray-drying method was applied to increase the stability of nano-liposomes and particle size, zeta potential, encapsulation efficiency, and antioxidant activity of nanoliposomes.
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Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates.
Zahra Akbarbaglu,Seid Mahdi Jafari,Khashayar Sarabandi,Maryam Mohammadi,Maryam Khakbaz Heshmati,Akram Pezeshki +5 more
TL;DR: In this research, bioactive peptides produced from flaxseed protein by alcalase, pancreatin, trypsin and pepsin, were encapsulated by spray drying to evaluate the effect of spray-drying encapsulation via different maltodextrin to hydrolysate ratios on the production yield, physicochemical properties, functional activities, chemical structure, and morphology of final powder particles.
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Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties
Khashayar Sarabandi,Alireaza Sadeghi Mahoonak,Hamed Hamishekar,Mohammad Ghorbani,Seid Mahdi Jafari +4 more
TL;DR: In this article, the microencapsulation process was done using a laboratory spray-dryer and maltodextrin (DE = 18) as the carrier agent.
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Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source.
TL;DR: Results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature, and addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.
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Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges
TL;DR: In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food poisoning as mentioned in this paper.