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Dr Ali Rashidinejad staff profile picture

Contact details +64 (06) 356 9099  ext. 86428

Dr Ali Rashidinejad

Research Officer

Riddet Institute

I have a great passion for science and am extremely motivated by the exciting research opportunities in Food Science that can help people in the community eat healthier and live happier. 
I'm a strong believer of "Food as Medicine" and am confident that the new tradition is food for Health and Nutrition with a desirable taste, not food for Hunger anymore.  
My current research focuses on the development of;
- delivery systems for bioactive compounds (e.g. antioxidants), as natural medicines.
- novel functional foods as delivery vehicles for delivering bioactive compounds to the human body through a normal dietary practice. 

My research is industrially-oriented and the end products (functional foods containing protected bioactive compounds) can have substantial environmental and social impacts through the accessibility of the developed novel foods for the people in the community.

I believe my focus on food innovation and development of functional foods is an answer to the ‘real life questions’ as I strongly believe in ‘tasty food for health and nutrition backed by credible science’. This means the development of desirable novel functional foods containing bioactive compounds, to prevent many chronic diseases in the community. 

My research platform is best described as oral delivery of bioactive compounds, in particular, polyphenols (e.g. antioxidants), via functional foods. While my general research lies in the development of methods/technologies that protect/encapsulate bioactives, I am specifically interested in the behaviour of the bioactive compounds in the food matrix and gastrointestinal tract, with a particular focus on polyphenol-enriched dairy foods. 

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Professional

Contact details

  • Ph: +64 6 9519428
    Location: Riddet Institute
    Campus: Manawatu

Research Expertise

Research Interests

  • Functional/medicinal foods
  • Delivery systems for bioactive compounds in food (e.g. liposomes, emulsions, self-assembly of proteins, co-precipitates, and nanoparticles)
  • Food innovation and development (including food chemistry, food functionality, and consumer science)
  • Bioactive compounds, in particular, polyphenols
  • Food colloids and emulsions
  • Milk proteins
  • Interactions between proteins/lipids and bioactive compounds
  • Chemistry, structure, and functionality of milk and dairy products
  • Probiotics and their delivery via functional food

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000):
Nanomanufacturing (100707): Nanomedicine (100709): Nanotechnology (100700):
Other Biological Sciences (069900):
Technology (100000)

Keywords

  • Food Science
  • Food Technology
  • Functional/medicinal foods
  • Delivery systems
  • Bioactive compounds
  • Encapsulation
  • Food innovation and development
  • Food functionality
  • Polyphenols
  • Flavonoids
  • Green tea antioxidants
  • Milk proteins
  • Milk
  • Dairy products
  • Cheese

Research Outputs

Journal

Razi, SM., Motamedzadegan, A., Shahidi, SA., & Rashidinejad, A. (2019). Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation. International Journal of Chemical Engineering. 2019
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Loveday, SM., Jameson, GB., Hindmarsh, JP., & Singh, H. (2019). Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin. Food Hydrocolloids. 96, 451-462
[Journal article]Authored by: Hindmarsh, J., Jameson, G., Rashidinejad, A., Singh, H.
Razi, SM., Motamedzadegan, A., Matia-Merino, L., Shahidi, SA., & Rashidinejad, A. (2019). The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocolloids. 94, 399-410
[Journal article]Authored by: Matia-Merino, M., Rashidinejad, A.
Bakhtiyari, S., Zaherara, M., Haghani, K., Khatami, M., & Rashidinejad, A. (2019). The Phosphorylation of IRS1<sup>S307</sup> and Akt<sup>S473</sup> Molecules in Insulin-Resistant C2C12 Cells Induced with Palmitate Is Influenced by Epigallocatechin Gallate from Green Tea. Lipids. 54(2-3), 141-148
[Journal article]Authored by: Rashidinejad, A.
Musina, O., Rashidinejad, A., Putnik, P., Barba, FJ., Abbaspourrad, A., Greiner, R., . . . Roohinejad, S. (2018). The use of whey protein extract for manufacture of a whipped frozen dairy dessert. Mljekarstvo. 68(4), 254-271
[Journal article]Authored by: Rashidinejad, A.
Mirarab Razi, S., Motamedzadegan, A., Shahidi, A., & Rashidinejad, A. (2018). The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids. 82, 268-277
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2017). Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties. Critical Reviews in Food Science and Nutrition. 57(15), 3188-3196
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Hindmarsh, J., & Everett, DW. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry. 215, 228-234
[Journal article]Authored by: Hindmarsh, J., Rashidinejad, A.
Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Effects of (+)-catechin on the composition, phenolic content and antioxidant activity of full-fat cheese during ripening and recovery of (+)-catechin after simulated in vitro digestion. Antioxidants. 5(3)
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry. 199, 347-355
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis. 48, 13-24
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition and Analysis. 48, 120-127
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., & Everett, DW. (2016). The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. International Journal of Food Sciences and Nutrition. 67(6), 624-631
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., John Birch, E., & Everett, DW. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion. Food and Function. 7(7), 3283-3294
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food and Bioproducts Processing. 100, 238-245
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by invitro gastrointestinal digestion. LWT - Food Science and Technology. 62(1), 393-399
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry. 156, 176-183
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Birch, EJ., Sun-Waterhouse, D., & Everett, DW. (2013). Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese. International Journal of Food Science and Technology. 48(12), 2448-2455
[Journal article]Authored by: Rashidinejad, A.

Book

Rashidinejad, A., & Birch, J. (2018). Xanthine oxidase in dairy foods. In Encyclopedia of Food Chemistry. (pp. 374 - 380).
[Chapter]Authored by: Rashidinejad, A.
Wen, J., Galloni, MA., Yin, N., & Rashidinejad, A. (2018). Liposomes and niosomes. In Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. (pp. 263 - 292).
[Chapter]Authored by: Rashidinejad, A.
Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in Cheese and Their Effect on Health and Disease. In Nutrients in Dairy and Their Implications for Health and Disease. (pp. 177 - 192).
[Chapter]Authored by: Rashidinejad, A.

Consultancy and Languages

Languages

  • English
    Last used: Currently
    Spoken ability: Excellent
    Written ability: Excellent
  • Persian
    Last used: Currently
    Spoken ability: Excellent
    Written ability: Excellent

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