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Dr Alejandra Acevedo Fani staff profile picture

Contact details +6469519448

Dr Alejandra Acevedo Fani Food Science and Tech

Research Officer

Doctoral Supervisor
Riddet Institute

I got my PhD degree in Food Science and Technology from the University of Lleida (Spain), which was focused on developing nanostructured emulsions and nanolaminates for encapsulating active food ingredients, and understand how these nano-systems can increase physical stability and functional performance of the compounds of interest. I also worked on the application of some of these systems to edible films and coatings.

I joint Riddet Institute in 2017 on a post-doctoral research fellowship, and my work was to develop 'healthier' foods to be validated in clinical trials, as part of the High-Value Nutrition National Science Challenge. My work was to formulate food prototypes utilising encapsulation systems containing bioactive ingredients, in order to facilitate their addition and stability within the food product. I also investigated the gastrointestinal fate of bioactives entrapped within different food matrices.
Now, I keep working with High-Value Nutrition-related projects, as well as Riddet CoRE projects and collaborative projects with other research institutions.

My research is focused on creating future and healthier foods and understand how these new food structures change during digestion, and their impact on health.

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Professional

Contact details

  • Ph: 86448
    Location: Te Ohu Rangahau Kai
    Campus: Manawatu

Qualifications

  • Food and Agricultural Science and Technology - University of Lleida (2016)

Certifications and Registrations

  • Licence, Supervisor, Massey University

Research Expertise

Research Interests

- Micro/nano encapsulation of active food ingredients.

- Food structure and digestion.

- Novel technologies to create future foods.

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Engineering (090802): Food Packaging, Preservation and Safety (090804): Food Processing (090805): Food Sciences (090800):
Medical And Health Sciences (110000): Nutrition and Dietetics (111100)

Research Outputs

Journal

Ong, SL., Blenkiron, C., Haines, S., Acevedo-Fani, A., Leite, JAS., Zempleni, J., . . . McCann, MJ. (2021). Ruminant milk-derived extracellular vesicles: A nutritional and therapeutic opportunity?. Nutrients. 13(8)
[Journal article]Authored by: Acevedo Fani, A.
Lu, LW., Silvestre, MP., Sequeira, IR., Plank, LD., Foster, M., Middleditch, N., . . . Poppitt, SD. (2021). A higher-protein nut-based snack product suppresses glycaemia and decreases glycaemic response to co-ingested carbohydrate in an overweight prediabetic Asian Chinese cohort: The Tu Ora postprandial RCT. Journal of Nutritional Science.
[Journal article]Authored by: Acevedo Fani, A.
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
Wegrzyn, TF., Acevedo-Fani, A., Loveday, SM., & Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: Influence of protein composition and co-processing. Food and Function. 12(6), 2605-2616
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
Acevedo-Fani, A., & Singh, H. (2021). Biopolymer interactions during gastric digestion: Implications for nutrient delivery. Food Hydrocolloids. 116
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, SM., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin. Food Hydrocolloids. 111
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
Acevedo-Fani, A., Dave, A., & Singh, H. (2020). Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Frontiers in Chemistry. 8
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, SM., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. Journal of Controlled Release. 327, 444-455
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
Gasa-Falcon, A., Acevedo-Fani, A., Oms-Oliu, G., Odriozola-Serrano, I., & Martín-Belloso, O. (2020). Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions. Journal of Functional Foods. 64
[Journal article]Authored by: Acevedo Fani, A.
Velderrain-Rodríguez, GR., Acevedo-Fani, A., González-Aguilar, GA., & Martín-Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal of Functional Foods. 56, 65-73
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2018). Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates. Journal of Food Engineering. 229, 72-82
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanoemulsions as edible coatings. Current Opinion in Food Science. 15, 43-49
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization. Food Biophysics. 12(3), 299-308
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Silva, HD., Soliva-Fortuny, R., Martín-Belloso, O., & Vicente, AA. (2017). Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol. Food Hydrocolloids. 71, 207-215
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends in Food Science and Technology. 60, 12-22
[Journal article]Authored by: Acevedo Fani, A.
Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control. 76, 1-12
[Journal article]Authored by: Acevedo Fani, A.
Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions.. Food Hydrocolloids. 70, 191-200
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, MA., & Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids. 47, 168-177
[Journal article]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique. Biomacromolecules. 16(9), 2895-2903
[Journal article]Authored by: Acevedo Fani, A.
Acevedo, A., Smith, J., & Ramos-Villarroel, AY. (2011). Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium occidentale L) in Venezuela. Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 35(2), 9-15
[Journal article]Authored by: Acevedo Fani, A.

Thesis

Acevedo Fani, A. (2016). Nanostructured emulsions and nanolaminates: An approach toward food protection and delivery of active ingredients. (Doctoral Thesis, University of Lleida)
[Doctoral Thesis]Authored by: Acevedo Fani, A.

Conference

Acevedo Fani, A., Pinheiro, AC., Silva, HD., Vilas Boas, D., Soliva-Fortuny, R., Vicente, AA., . . . Martin-Belloso, O. (2017). Influence of interfacial biopolymer coatings on the gastrointestinal fate of resveratrol-loaded multilayer emulsions. Poster session presented at the meeting of 7th International Symposium on Delivery of Functionality in Complex Food Systems. Auckland, New Zealand
[Conference Poster]Authored by: Acevedo Fani, A.
Acevedo Fani, A., Molet Rodriguez, A., Silva, HD., Soliva Fortuny, R., Vicente, AA., & Martín Belloso, O. (2017). Multilayer emulsions for resveratrol delivery: interfacial deposition of alginate and ε-poly-L-lysine on lactoferrin-coated droplets. Poster session presented at the meeting of 7th International Colloids Conference. Barcelona, Spain
[Conference Poster]Authored by: Acevedo Fani, A.
Acevedo Fani, A., & Niu, Z. (2017, September). Right time, right place: bioactive delivery systems. Presented at Nutritional science fuelling innovation. High-Value Nutrition NZ Conference 2017. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Artiga-Artigas, M., Acevedo Fani, A., & Martín-Belloso, O. (2016). Improving the shelf-life of low-fat cheese through edible coatings based on antimicrobial nanoemulsions enriched with mandarin fibre. Poster session presented at the meeting of 16th Food Colloids Conference. Wageningen, the Netherlands
[Conference Poster]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, May). Food-grade nanostructures as carriers of active ingredients: A strategy to enhance food quality and functionality. Presented at UdL research Meeting: UdL as an Engine for Innovation. Lleida, Spain.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Photoprotection and controlled release of folic acid using food-grade nanolaminate films. Presented at 30th EFFoST International Conference 2016. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Development of food-grade nanostructures: a strategy to enhance the incorporation and functionality of active ingredients to foods. Presented at 30th EFFosT Conference 2016 - Targeted Technologies for Sustainable Food Systems. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Multilayer nanofilms made with natural polymers using the layer-by-layer assembly method: Influence of ionic strength. Poster session presented at the meeting of The 12th International Congress of Engineering and Food. Quebec city, Canada
[Conference Poster]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, October). Advances in application of edible coatings on fresh-cut fruits: emulsions and nanoemulsions. Presented at INNOVA-CIBIA 2015: Challenges, Advances and Innovations in Food Processing. Montevideo, Uruguay.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, November). Edible coatings for the development of sustainable foods with enhanced safety, quality and functionality. Presented at 29th EFFoST International Conference. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., & Martín-Belloso, O. (2014, May). Formation and characterization of biopolymer-based edible nanofilms by the layer-by-layer assembly technique. Presented at 3rd International ISEKI_Food Conference. Workshop “State of Research in the Field of Food Science and Technology: Presentation of PhD student research activities. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A. (2010, November). The role of non-caloric sweeteners on human nutrition. Presented at II Congress of Nutrition, Dietetic and Food Technology. Merida, Venezuela.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.

Consultancy and Languages

Languages

  • Spanish
    Last used: mother tongue
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 1 0
Co-supervisor 3 0

Current Doctoral Supervision

Main Supervisor of:

  • Sihan Ma - Doctor of Philosophy
    Behaviour of novel protein-based foods during digestion and impact on delivery of nutrients

Co-supervisor of:

  • Priyanka Sedupathy - Doctor of Philosophy
    Plant protein-based emulsions: Structure, stability and digestion behaviour.
  • Aylin Sen - Doctor of Philosophy
    New functionalities from plant oil bodies for food applications
  • Haroon Qazi - Doctor of Philosophy
    Gastrointestinal behavior of complex food systems containing bioactive compounds