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Dr Shahin Roohinejad

PhD Food Science

Shahin Roohinejad


Extraction of β-carotene from carrot pomace using microemulsions and pulsed electric fields

Supervisors Professor Indrawati Oey, Dr. David Everett

About

Shahin obtained his BSc in 2000 in the field of food science and technology from the Islamic Azad University, Iran. He completed his MSc in 2009 in food biotechnology at the University Putra Malaysia (UPM). In July 2011 he commenced his PhD studies at the University of Otago, New Zealand.
Shahin is a student member of the New Zealand Institute of Food Science and Technology (NZIFST), Institute of Food Technologies (IFT), Riddet Institute Scholar, and the Royal Society of New Zealand. He has been the student representative of the (IFT) Nonthermal Processing Division for Asia-Pacific (2013-2014).

Project Outline


Classical extraction methods, such as low pressure solvent extraction (LPSE) are widely used to obtain hydrophobic bioactive compounds from plant sources. Although LPSE is a simple method, it has limited application in food processing as most organic solvents are banned from food product extractions, and they are costly, environmentally hazardous, and require expensive disposal procedures.

There is an opportunity for the development of an inexpensive and efficient extraction system to replace the use of LPSE techniques. This research aims to develop a new strategy for the extraction of hydrophobic bioactive compounds from plant materials. This study evaluates the effectiveness of o/w microemulsions as a potential alternative to replace the use of organic solvents for extracting β-carotene from carrot pomace.

Publications

A. Omidizadeh, RM. Yusof, S. Roohinejad, MZ. Bakar, A. Bekhit. (2014). Anti-diabetic activity of red Pitaya (Hylocereus polyrhizus) fruit. RSC Advances, doi: 10.1039/C4RA10789F.

S. Roohinejad, I. Oey, J. Wen, SJ. Lee, DW. Everett, DJ. Burritt (2014). Formulation of oil-in-water β-carotene microemulsions: effect of oil type and fatty acid chain length. Food Chemistry, doi: 10.1016/j.foodchem.2014.11.056

S. Roohinejad, D. Middendorf, DJ. Burritt, U. Bindrich, DW. Everett, I. Oey. (2014). Capacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2. Food Research International, 66: 469-477.

S. Roohinejad, I. Oey, DW. Everett, BE. Niven. (2014). Evaluating the effectiveness of β-Carotene extraction from pulsed electric field-treated carrot pomace using oil-in-water microemulsion. Food and Bioprocess Technology, 7(11): 3336-3348.

S. Roohinejad, I. Oey, DW. Everett. (2014). Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Science & Technology, 49(9): 2120-2127.

L. Nateghi, S. Roohinejad, A. Totosaus, A. Rahmani, N. Tajabadi, A. Meimandipour, B. Rasti, MY. Manap. (2012). Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. Journal of Food, Agriculture & Environment, 10(2): 59-63.

L. Nateghi, S. Roohinejad, A. Totosaus, H. Mirhosseini, M. Shuhaimi, A. Meimandipour, A. Omidizadeh, MY. Manap. (2012). Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. Journal of Food, Agriculture & Environment, 10(2): 46-54. 

S. Roohinejad, A. Omidizadeh, H. Mirhosseini, N. Saari, M. Shuhaimi, AS. Meor Hussin, A. Hamid and MY. Manap. (2011). Effect of pre-germination time on amino acid profile and gamma amino butyric acid (GABA) contents in different varieties of Malaysian brown rice. International Journal of Food Properties, 14:1386-1399.

A. Omidizadeh, RM. Yusof, A. Ismail, S. Roohinejad, L. Nateghi, MZ. Bakar. (2010). Effects of different cooking and drying methods on antioxidant and dietary fibre properties of red pitaya (Hylocereus polyrhizus) fruit. Advanced Journal of Food Science and Technology, 3(3): 203-210.

A. Omidizadeh, RM. Yusof, A. Ismail, S. Roohinejad, L. Nateghi, MZ. Bakar. (2010). Cardioprotective compound of red pitaya (Hylocereus polyrhizus) fruit. Journal of Food, Agriculture & Environment, 9 (3&4): 152-156.

S. Roohinejad, A. Omidizadeh, H. Mirhosseini, N. Saari, M. Shuhaimi, RM. Yusof, AS. Meor Hussin, A. Hamid and MY. Manap. (2009). Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats. Journal of the Science of Food and Agriculture, 90(2): 245–251.

S. Roohinejad, H. Mirhosseini, N. Saari, M. Shuhaimi, I. Alias, AS. Meor Hussin, A. Hamid and MY Manap. (2009). Evaluation of GABA, crude protein and amino acid composition of different varieties of Malaysian’s brown rice. Australian Journal of Crop Science, 3(4):184-190.

S. Roohinejad, A. Omidizadeh, H. Mirhosseini, B. Rasti, N. Saari, M. Shuhaimi, RM. Yusof, AS. Meor Hussin, A. Hamid and MY. Manap. (2009). Effect of hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats. Journal of Food, Agriculture & Environment, 7(3&4):197-203.