Kianoosh Khosravi-Darani

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In the present paper recent investigations on the applications of supercritical fluid extraction (SCE) from post fermentation biomass or in situ extraction of inhibitory fermentation products as a promising method for increasing the yield of extraction have been reviewed. Although supercritical CO2 (SC-CO2) is unfriendly, or even toxic, for some living(More)
This research focuses on the disruption of the gram-negative bacterium Ralstonia eutropha cells by supercritical CO2 for poly(R-hydroxybutyrate) (PHB) recovery. The variables affecting cell disruption such as drying strategy, type of modifier, and cultivation time, as well as operating pressure, temperature, and repeated release of supercritical CO2(More)
In this study, an o/w/o multiple emulsion/ionic gelation method was developed for production of alginate microparticles loaded with Satureja hortensis essential oil (SEO). It was found that the essential oil concentration has significant influence on encapsulation efficiency (EE), loading capacity (LC) and size of microparticles. The values of EE, LC and(More)
The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the(More)
Delivery systems with sustained release of nisin have been proposed to improve stability and long-term effectiveness of this bacteriocin in foods. In this study, nisin was encapsulated in alginate (Alg) and alginate-resistant starch (Alg-RS) microparticles and its release was investigated. Studies found that the nisin concentration has significant influence(More)
Selenium (Se) enriched yeast, produced by growing of Saccharomyces cerevisiae in Se rich media, is a recognized source of organic food-form of Se. Effects of culture conditions (temperature, fermentation time, initial pH value, shaking speed, as well as time and concentration of Se added to medium) on the bioaccumulation of Se in yeast were investigated by(More)
During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed(More)
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