Dr Alejandra Acevedo Fani staff profile picture

Contact details +6469519448

Dr Alejandra Acevedo Fani Food Science and Tech

Senior Research Officer

Doctoral Supervisor
Riddet Institute

My research team investigates key aspects of traditional and non-traditional foods (milk-derived, plant-derived, biotechnology-derived foods components) from a material/colloidal science perspective, focusing on protein and lipids.

Our aim is:

- To understand the physical characteristics and techno-functional performance of non-traditional food materials and improve its utilisation in food industry.

- To develop collidal systems from traditional and/or non-traditional food materials for delivering bioactive compounds/micronutrients or for improving their techno-functionality.

- To investigate structuration/destructuration events of complex foods (dairy, plant-based dairy alternatives) during digestion and their impact on delivery of nutrients.

Alejandra Acevedo-Fani is a Senior Researh Officer and has worked at the Riddet Institute at Massey University since 2017. She holds a B.Sc and M.Sc. in Food Science and Technology and a Ph.D. on nano-encapsulation systems for food applications from the University of Lleida (Spain). 

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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 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 Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Nutritional Balance (090803): Food Processing (090805): Food Sciences (090800):
Medical And Health Sciences (110000): Nutrition and Dietetics (111100)

Keywords

Food structure and digestion, encapsulation technology, plant materials processing and functionality, alternative proteins

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 3 0

Research Outputs

Journal

Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation. Food Hydrocolloids. 149
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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Şen, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2024). Plant oil bodies and their membrane components: new natural materials for food applications. Critical Reviews in Food Science and Nutrition. 64(2), 256-279
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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10
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion. Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae. Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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2
Singh, H., & Acevedo-Fani, A. (2022). New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of Foods. Journal of Nutritional Science and Vitaminology. 68, S149-S151
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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1

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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion. Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Acevedo-Fani, A., & Singh, H. (2022). Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. Journal of Agricultural and Food Chemistry. 70(17), 5291-5298
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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3
Board, AJ., Crowther, JM., Acevedo-Fani, A., Meisrimler, CN., Jameson, GB., & Dobson, RCJ. (2022). How plants solubilise seed fats: revisiting oleosin structure and function to inform commercial applications. Biophysical Reviews. 14(1), 257-266
[Journal article]Authored by: Acevedo Fani, A., Jameson, G.
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9
Acevedo-Fani, A., & Singh, H. (2022). Biophysical insights into modulating lipid digestion in food emulsions. Progress in Lipid Research. 85
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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49
Garcia, FL., Ma, S., Dave, A., & Acevedo‐fani, A. (2021). Structural and physicochemical characteristics of oil bodies from hemp seeds (Cannabis sativa L.). Foods. 10(12)
[Journal article]Authored by: Acevedo Fani, A.
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16
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.
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16
2
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 Tū Ora postprandial RCT. Journal of Nutritional Science. 10
[Journal article]Authored by: Acevedo Fani, A.
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3
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.
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36
6
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.
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4
3
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.
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19
3
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.
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21
5
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.
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28
8
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.
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37
8
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.
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26
4
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.
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55
28
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.
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38
21
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.
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74
38
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.
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13
7
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.
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57
42
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.
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66
40
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.
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154
74
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.
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55
39
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.
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467
287
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.
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35
20
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.
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Book

Acevedo-Fani, A., Roy, D., Do, DT., & Singh, H. (2022). Understanding food structure modifications during digestion and their implications in nutrient release. In Food Structure Engineering and Design for Improved Nutrition, Health and Well-being. (pp. 277 - 314).
[Chapter]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
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1
Morales-de la Peña, M., Acevedo-Fani, A., Welti-Chanes, J., Soliva-Fortuny, R., & Martín-Belloso, O. (2022). Process Innovations in Designing Foods with Enhanced Functional Properties. In Food Engineering Series. (pp. 137 - 156).
[Chapter]Authored by: Acevedo Fani, A.
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2
Acevedo-Fani, A., Guo, Q., Nasef, N., & Singh, H. (2021). Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids. In Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. (pp. 427 - 448).
[Chapter]Authored by: Acevedo Fani, A., Ahmed Nasef, N., Singh, H.
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5

Thesis

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

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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.
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Consultancy and Languages

Languages

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

Teaching and Supervision

Contact Supervisor

Summary of Doctoral Supervision

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

Current Doctoral Supervision

Main Supervisor of:

  • Manfred Goh - Doctor of Philosophy
    Controlling the kinetics of amino acid delivery through food matrix interactions
  • Crisline Alhambra - Doctor of Philosophy
    Understanding Food Combinations to Optimize Food Digestion Models and Processes
  • Sihan Ma - Doctor of Philosophy
    Interactions, functionality and digestion behaviour of plant/milk protein combinations

Co-supervisor of:

  • Jie Long Jerome Wong - Doctor of Philosophy
    Investigating food structure and interactions of food components using hyperspectral Raman imaging and optical tweezers
  • Di Lu - Doctor of Philosophy
    Macrostructural design rules and requirements for plant protein-based food products
  • Aylin Sen - Doctor of Philosophy
    New functionalities from plant oil bodies for food applications

Completed Doctoral Supervision

Co-supervisor of:

  • 2023 - Haroon Qazi - Doctor of Philosophy
    Food structure modification in the gastro-intestinal environment and its impact on the delivery of lipophilic bioactive compounds

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