Browsing by Author "Sahraeian S"

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    Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review
    (Elsevier B V, 2023-09-30) Sahraeian S; Rashidinejad A; Niakousari M
    Hydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.
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    Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols
    (Elsevier Ltd, 2024-01) Sahraeian S; Rashidinejad A; Golmakani M-T
    In recent years, the consumption of functional foods containing health-beneficial ingredients has become increasingly popular. Polyphenols are among the most important functional and bioactive molecules found in a variety of fresh produce and food products. However, the limited solubility of most polyphenols in water can significantly affect their bioavailability, thereby reducing their potential health benefits. To overcome this limitation, various approaches have been explored, including molecular enhancers, nanoparticles, encapsulation systems, and conjugation methods. In this review, we focus on recent advances in conjugation methods for enhancing the bioavailability of polyphenols. We provide a concise overview of the types of polyphenols and bioavailability determination methods and, subsequently, discuss the concept of conjugation methods, including different synthesizing methods, confirmation procedures, and the effects of conjugation on polysaccharides and polyphenols. Overall, this review provides a comprehensive update on recent advances in conjugation methods that can be used to improve the bioavailability of polyphenols and highlights the potential of these approaches to enhance the health benefits of polyphenol-rich foods.