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Dr Ali Rashidinejad staff profile picture

Contact details +6469519428

Dr Ali Rashidinejad PhD

Research Officer

Doctoral Supervisor
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. polyphenols), as natural medicines.

- novel functional foods as delivery vehicles for delivering bioactive compounds to the human body through a normal dietary practice. 

- the behaviour of the encapsulated bioactive compounds within the functional foods and within the gastrointestinal tract.

My research is both consumer and industry-oriented since 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 functional foods. 

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Professional

Contact details

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

Qualifications

  • Doctor of Philosophy - University of Otago (2015)

Certifications and Registrations

  • Licence, Supervisor, Massey University

Research Expertise

Research Interests

  • Delivery systems for bioactive compounds (e.g., liposomes, emulsions, self-assembly of proteins, co-precipitates, and nanoparticles) and their incorporation into food products
  • Functional/Medicinal Foods
  • Bioactive compounds in New Zealand indigenous plants
  • Food Innovation and Development 
  • Bioactive compounds, in particular, polyphenols/antioxidants
  • Food colloids and emulsions
  • Interactions between proteins/lipids and bioactive compounds
  • Chemistry, structure, and functionality of milk and dairy products

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000):
Nanomanufacturing (100707): Nanomaterials (100708): Nanomedicine (100709): Nanotechnology (100700):
Other Biological Sciences (069900):
Other Technology (109900): Technology (100000): Technology not elsewhere classified (109999)

Keywords

  • Food Science and Technology
  • NZ Indigenous Plants
  • Functional/Medicinal Foods
  • Bioactive Delivery/Encapsulation Systems
  • Bioactive compounds
  • Food Innovation and Development
  • Food Functionality
  • Polyphenols
  • Flavonoids
  • Green Tea Antioxidants
  • Milk and Dairy Products

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 5 0

Current Projects

Project Title: Tuhauora: A functional beverage containing the taonga species kawakawa (Piper excelsum) for South Asian markets

Date Range: 2021 - 2022

Funding Body: University of Auckland

Project Team:

Research Outputs

Journal

Bagheri, H., Motamedzadegan, A., Mirarab Razi, S., Najafian, L., & Rashidinejad, A. (2021). The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying. Journal of Food Processing and Preservation.
[Journal article]Authored by: Rashidinejad, A.
Sarabi-Aghdam, V., Mousavi, M., Hamishehkar, H., Kiani, H., Emam-Djomeh, Z., Mirarab Razi, S., . . . Rashidinejad, A. (2021). Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods. Food Chemistry. 362
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Boostani, S., Babazadeh, A., Rehman, A., Rezaei, A., Akbari-Alavijeh, S., . . . Jafari, SM. (2021). Opportunities and challenges for the nanodelivery of green tea catechins in functional foods. Food Research International. 142
[Journal article]Authored by: Rashidinejad, A.
Sabet, S., Rashidinejad, A., Melton, LD., & McGillivray, DJ. (2021). Recent advances to improve curcumin oral bioavailability. Trends in Food Science and Technology. 110, 253-266
[Journal article]Authored by: Rashidinejad, A.
Rashidinejad, A., Tarhan, O., Rezaei, A., Capanoglu, E., Boostani, S., Khoshnoudi-Nia, S., . . . Jafari, SM. (2021). Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A.
Sabet, S., Rashidinejad, A., Qazi, HJ., & McGillivray, DJ. (2021). An efficient small intestine-targeted curcumin delivery system based on the positive-negative-negative colloidal interactions. Food Hydrocolloids. 111
[Journal article]Authored by: Rashidinejad, A.
Sabet, S., Rashidinejad, A., Melton, LD., Zujovic, Z., Akbarinejad, A., Nieuwoudt, M., . . . McGillivray, DJ. (2021). The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate. Food Hydrocolloids. 112
[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.
Rashidinejad, A., Bahrami, A., Rehman, A., Rezaei, A., Babazadeh, A., Singh, H., . . . Jafari, SM. (2020). Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A., Singh, H.
Sardabi, F., Azizi, MH., Gavlighi, HA., & Rashidinejad, A. (2021). The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. LWT. 136
[Journal article]Authored by: Rashidinejad, A.
Sabet, S., Seal, CK., Akbarinejad, A., Rashidinejad, A., & McGillivray, DJ. (2020). “Positive-negative-negative”: a colloidal delivery system for bioactive compounds. Food Hydrocolloids. 107
[Journal article]Authored by: Rashidinejad, A.
Garavand, F., Cacciotti, I., Vahedikia, N., Salara, AR., Tarhan, Ö., Akbari-Alavijeh, S., . . . Jafari, SM. (2020). A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging. Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Rashidinejad, A.
Sarabi-Aghdam, V., Hosseini-Parvar, SH., Motamedzadegan, A., Razi, SM., & Rashidinejad, A. (2020). Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. Food Biophysics. 15(4), 495-508
[Journal article]Authored by: Rashidinejad, A.
Razi, SM., Motamedzadegan, A., Shahidi, SA., & Rashidinejad, A. (2020). Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum. Rheologica Acta. 59(5), 317-331
[Journal article]Authored by: Rashidinejad, A.
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.
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.
Rashidinejad, A. (2009). Effect of Yeast (Saccharomyces cerevisiae) on apparent digestibility and nitrogen retention of tomato pomace in sheep. Pakistan Journal of Nutrition.
[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., 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., 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). 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). 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., 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. 62(1), 393-399
[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.
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. (2008). Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks. African Journal of Agricultural Research.
[Journal article]Authored by: Rashidinejad, A.

Book

Mare, S., Singh, H., & Rashidinejad, A. (2021). Lipid Digestion and Bioaccessibility of Lipid-Soluble Compounds. In Bioaccessibility and Digestibility of Lipids from Food.
[Chapter]Authored by: Rashidinejad, A., Singh, H.
Rashidinejad, A., & Singh, H. (2020). Application of nano/microencapsulated ingredients in milk and dairy products. In SM. Jafari (Ed.) Application of Nano/Microencapsulated Ingredients in Food Products. : Academic Press
[Chapter]Authored by: Rashidinejad, A., Singh, H.
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

Teaching and Supervision

Teaching Statement

Postgraduate applicants (PhD and Masters), please feel free to send your cover letter, CV, academic transcripts, and research plan/idea to A.Rashidinejad@massey.ac.nz

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 2 0

Current Doctoral Supervision

Co-supervisor of:

  • Kent Chen - Doctor of Philosophy
    The effect of lactic acid bacteria fermentation of NZ grown fruit biowaste and its influence on cytokine production in cultured human cells.
  • Ruwanthi Udaweediye Lekamakalage - Doctor of Philosophy
    Basil seeds gum as a novel delivery vehicle for hydrophobic flavonoids in functional foods