En
  • دکتری (1376)

    تکنولوژی مواد غذایی

    دانشگاه دولتي صنايع غذايي مسكو، مسکو، روسیه فدراتیو

  • کارشناسی‌ارشد (1370)

    صنایع فرآورده های کشاورزی (علوم و صنایع غذایی)

    دانشگاه تربیت مدرس، تهران، ایران

  • کارشناسی (1364)

    علوم و صنایع غذایی

    شهید بهشتی (علوم پزشکی) - انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، تهران، ایران

  • فرمولاسیون فراورده های غذائی - صنایع روغن های خوراکی - خواص شیمیایی و عملکردی مواد غذایی

    بسمه تعالی سوابق علمی 1-اطلاعات شخصی : نام و نام¬خانوادگی : محمدعلی سحری محل تولد : قم؛ وضعیت تاهل : متاهل آدرس : گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، صندوق پستی 111-14155، تهران، ایران. تلفن: 48292328؛ نمابر: 48292200 پست الکترونیک : m.alisahari@gmail.com یا sahari@.modares.ac.ir 2-سوابق تحصیلی: مقطع نام دانشگاه رشته تاریخ فارغ التحصیلی ------------------------------------------ کارشناسی؛ دانشگاه علوم پزشکی شهید بهشتی، انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، علوم و صنایع غذایی، 1364 کارشناسی ارشد؛ دانشگاه تربیت مدرس، مهندسی صنایع غذایی، 1370 دکتری دانشگاه دولتی صنایع غذایی مسکو، مهندسی صنایع غذایی، 1376 3-تجارب شغلی: استاد دانشگاه تربیت مدرس (از بهمن سال 1386) با پایه 36

    ارتباط

    رزومه

    Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

    Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M Regenstein, Mehdi Nikoo, Chibuike C Udenigwe
    Journal PapersLWT , Volume 142 , 2021 May 1, {Pages 111019 }

    Abstract

    This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10?kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of α-amylase than α-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against α-amylase. Interaction of PGH and the hydrolysates/peptidic fra

    Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube (Ziziphus jujuba var vulgaris) fruit

    Najmeh Shams Najafabadi, Mohammad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfahani
    Journal PapersJournal of Food Processing and Preservation , Volume 4 , Issue 45, 2021 April 11, {Pages n/a-n/a }

    Abstract

    Jujube fruit, well‐known for its nutraceutical potential such as flavonoids, anthocyanins, organic acids, and phenolic compounds, is being explore as a functional ingredient in a wide array of health foods and drinks. It should be noted that there were no reported data about characteristics of the functional beverage of jujube. Therefore, in this study, it was prepared using jujube concentrate (40, 50, 60?ml), water (60, 50, 40?ml), citric acid (0.0, 0.08, 0.06, 0.1% wt/vol), and sugar (0, 7, 8, 9% wt/vol) in different ratios. Then, different factors including physicochemical parameters, bioactive compounds, sensory acceptability, instrumental color, and microbial quality, of jujube beverages were periodically analyzed during 4?months. T

    Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

    Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M Regenstein, Mehdi Nikoo, Chibuike C Udenigwe
    Journal Papers , 2021 January , {Pages }

    Abstract

    This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10?kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of α-amylase than α-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against α-amylase. Interaction of PGH and the hydrolysates/peptidic fra

    Structure–antioxidant activity relationships of gallic acid and phloroglucinol

    M Delfanian, MA Sahari, M Barzegar, H Ahmadi Gavlighi
    Journal Papers , , {Pages }

    Abstract

    Effect of storage time on the microbial and physicochemical properties of gamma irradiated turmeric powder under various atmospheres of packaging

    S Esmaeili, S Berengi-Ardestani, E Khanniri, M Barzegar, MA Sahari
    Journal Papers , , {Pages }

    Abstract

    Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube (Ziziphus jujuba var vulgaris) fruit

    N Shams Najafabadi, MA Sahari, M Barzegar, Z Hamidi Esfahani
    Journal Papers , , {Pages }

    Abstract

    Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

    AP Ghandehari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi
    Journal Papers , , {Pages }

    Abstract

    The effect of gelatin protein coat with clove extract for increasing the shelf life of chilled rainbow trout fillets at 4º C

    H SALEHI, MA SAHARI
    Journal Papers , , {Pages }

    Abstract

    ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT

    S Berenji Ardestani, MA Sahari, M Barzegar
    Journal PapersActa Alimentaria , Volume 49 , Issue 2, 2020 June , {Pages 125-134 }

    Abstract

    Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 n

    Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

    Seyede Saba Lashgari, Zohre Noorolahi, Mohamad Ali Sahari, Hassan Ahmadi Gavlighi
    Journal PapersFood Science & Nutrition , 2020 May 16, {Pages }

    Abstract

    The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000?ppm). The results showed that PHE at concentrations of 500?ppm and 750?ppm decreased significantly (p?

    Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil

    Mahdiyeh Sheikhahmadi, Mohammad A Sahari, Mohsen Barzegar
    Journal PapersJournal of Food Engineering and Technology , Volume 9 , Issue 1, 2020 June 15, {Pages 38-47 }

    Abstract

    For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf

    Bleaching of Olive Oil by Membrane Filtration

    Tahereh Dadfar, Mohammad Ali Sahari, Mohsen Barzegar
    Journal PapersEuropean Journal of Lipid Science and Technology , Volume 122 , Issue 4, 2020 April , {Pages 1900151 }

    Abstract

    In this study the application of membrane processes for olive oil bleaching is investigated. Olive oil is treated by adding 0.7 wt% of bleaching earth, 0.3 wt% of activated charcoal, and 5% wt% of sodium dodecyl sulfate solution (0.05 m) and then charged into the membrane cell. Operating conditions including pressure ((2− 4)? 105 Pa), temperature (25–45? C), and stirring rate (100–300 rpm) are optimized. Physico‐chemical properties of membrane bleached oil are evaluated and compared with crude and industrially bleached olive oil. Results show that the filtration conditions for the optimized point are as follows: pressure= 3.7 bar (3.7? 105 Pa), temperature= 36.5? C, and stirring rate= 300 rpm. Under optimum conditions, the amounts o

    Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

    Zohre Noorolahi, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi
    Journal PapersJournal of Food Biochemistry , 2020 March 18, {Pages e13208 }

    Abstract

    Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti‐lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH‐20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non‐tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl‐O‐hexoside, galloyl‐shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH‐extract was an un‐competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26?mg/ml. In the same phenol a

    Role of extraction conditions in the recovery of some phytochemical compounds of the jujube fruit

    N Shams Najafabadi, MA Sahari, M Barzegar, Z Hamidi Esfahani
    Journal PapersJournal of Agricultural Science and Technology , Volume 22 , 2020 January 1, {Pages 439-451 }

    Abstract

    In this study, the combined effects of various experimental parameters (solvent concentration, extraction temperature, pH, extraction time, and light conditions) on the recovery of phytochemical compounds from the jujube (Ziziphus jujuba var vulgaris) fruit were investigated in a batch system using a 25 full-factorial design. The independent variables were coded at two levels and their actual values were selected based on the results of single-factor experiments. Total Phenolic Content (TPC), Total Monomeric Anthocyanin Content (TMAC), and vitamin C content values were used for the determination of phytochemical compound content in jujube extract. The results showed that pH, extraction temperature, and solvent concentration were the most si

    Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract

    Amir Pouya Ghandehari Yazdi, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Mohammad Ali Sahari, Amir Hoseein Mohammadian
    Journal PapersInternational Journal of Dairy Technology , 2020 March 3, {Pages }

    Abstract

    The purpose of this study was to produce a functional ice cream by the addition of microcapsules of pistachio peel extract (MPPE). Various properties of the resulting ice cream were investigated. By increasing the amount of MPPE the total phenolic content and antioxidant activity increased about 2.0‐ and 3.7‐fold, respectively, compared with the control sample. The rheological properties of the mixes were fitted by the Power Law model. All mixes showed non‐Newtonian pseudoplastic behaviour. By increasing the concentration of MPPE, the consistency coefficient (m), viscosity, and shear sensitivity were increased, but the flow behaviour index (n) decreased. The addition of MPPE to ice cream mixes improved the melting resistance, first dr

    Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients

    Mojtaba Delfanian, Mohammad Ali Sahari
    Journal Papers , 2020 July 25, {Pages 109555 }

    Abstract

    The replacement of artificial by natural additives has gained consumer attention due to concerns about toxic and carcinogenic effects of artificial additives and the growing search for healthy foods. Phenolics are considered as one of the most important natural ingredients in the human diet due to the unique antimicrobial and antioxidant properties. However, the use of phenolics is limited by its poor solubility, undesirable sensorial properties and instability during food processing and storage. To overcome these challenges and to improve the functionality and bioavailability of phenolics, many studies have attempted to encapsulation of phenolics using delivery systems. This review summarizes the recent advances in application of encapsula

    Antioxidant Properties of Avicennia marina Leaf Extract in Soybean Oil System

    Mohammad Molaee, Mohammad A Sahari, Reza E Kenari, Shiva Amirkaveei, Elahe Arbidar
    Journal PapersCurrent Nutrition & Food Science , Volume 16 , Issue 8, 2020 October 1, {Pages 1245-1251 }

    Abstract

    Background: Despite the widespread use of antioxidants during the storage of oils, oxidation of fats and fatty foods is still reported to be the main reason for their quality drop. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) completely escape and easily decompose at high temperatures. There are serious problems in relation to the toxicity of BHA, BHT and tertiary butylhydroquinone (TBHQ), possibly due to their metabolism and accumulation in organs and tissues. So finding a useful natural antioxidant is of great importance, and due to the considerable presence of mangrove plant on the Southern Coasts of Iran, this study aims to investigate the antioxidant properties of Avicennia marina lea

    Kinetic, isotherm and thermodynamic investigations on adsorption of trace elements and pigments from soybean oil using high voltage electric field-assisted bleaching: A …

    E Abedi, MJ Amiri, MA Sahari
    Journal Papers , , {Pages }

    Abstract

    Encapsulation of Barberry Fruit Extracts by Spray Drying and Liposome Entrapment

    S Berenji Ardestani, MA Sahari, M Barzegar
    Journal Papers , , {Pages }

    Abstract

    Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts

    Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M Regenstein, Mehdi Nikoo
    Journal PapersFood Bioscience , Volume 27 , 2019 February 1, {Pages 37-45 }

    Abstract

    High rates of oxidation during hydrolysis are one the main problems with hydrolysate production from fatty fishes such as Sind sardines. The purpose of this study was to control oxidation by different pretreatments with pistachio green hull (PGH) extracts as an antioxidant. Different enzyme levels (1.3%, 2.5%, and 5%), pretreatments of fish mince (washing, defatting, fish protein isolate (FPI)), and the addition of PGH as well as nitrogen gas treatment were studied on lipid oxidation during hydrolysis of Sind sardines (Sardinella sindensis). The antioxidant properties of the hydrolysates were also studied. Results for thiobarbituric acid reactive substances indicated that the nitrogen gas and 5% (w/w) enzymatic treatment significantly decre

    /pro/academic_staff/sahari/publication

    دروس نیمسال جاری

    • دكتري
      فرمولاسيون فرآورده هاي غذايي ( واحد)
      دانشکده کشاورزی، گروه صنايع غذائي
    • كارشناسي ارشد
      فناوري هاي نوين در صنايع روغن ( واحد)
    • كارشناسي ارشد
      اصول مهندسي فرآوري مواد غذايي و محصولات كشاورزي ( واحد)

    دروس نیمسال قبل

    • كارشناسي ارشد
      خواص شيميايي و عملكردي مواد غذايي ( واحد)
      دانشکده کشاورزی، گروه صنايع غذائي
    • 1400
      جماعتي اقبلاغ, سعيده
      استخراج موسيلاژ از پد كاكتوس Opuntia ficus-indica و بررسي خواص عملكردي آن
    • 1393
      پارسائي, سيدانور
      توليد چربي بازساخته با استفاده از روغن پسته كوهي (بنه) و كره شير
    • 1396
      احمدي قويدلان, مريم
    • 1398
      سوخته زاري, شكوفه
    • 1399
      خضري, اكرم
    • 1399
      فتان تكمه داش, بهاره
    • 1400
      ناصري, ازاده
    • مدیر کل دفتر ریاست دانشگاه
    • دبیر هیات اجرایی جذب هیات علمی
    • معاون پژوهشی دانشکده کشاورزی
    • عضو شورای فرهنگی و اجتماعی دانشکده
    • عضو شورای نظارت و ارزیابی دانشکده
    • عضو هیئت تحریره مجله علوم و صنایع غذایی
    • معاون پژوهشی دانشکده کشاورزی
    • مدیرگروه شیلات دانشکده منابع طبیعی
    • عضو هیات تحریریه مجله علوم و صنایع غذایی ایران
    • رییس دانشکده منابع طبیعی
    • مدیر گروه صنایع غذایی
      داده ای یافت نشد

    مهم

    جدید

      اطلاعیه ای درج نشده است