Ainaz Khodanazary

Shelf-life extension of refrigerated rainbow trout fillets using chitosan/gelatin bilayer film enriched with ZnO nanoparticles and tea polyphenols

Ainaz Khodanazary, Parastoo Pourashouri

Abstract This study aimed to evaluate the effect of a chitosan–gelatin film incorporated with zinc oxide nanoparticles (ZnO NPs) and tea polyphenols (TPs) on the bacterial count, physicochemical properties, and sensory attributes of rainbow trout during refrigerated storage. To achieve this aim, …

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The benefit-risk analysis of fatty acids and metals as a method for the determination of consumption safety in Clupeonella cultriventris

Mojtaba Danesh, Behrooz Mohammadzadeh, Mohammad Gholizadeh, Ainaz Khodanazary

). Fish samples were collected from two locations in the southern Caspian Sea: the Amirabad and Babolsar stations. The concentrations of metals, along with the total levels of EPA and DHA, were then used to calculate health risk assessment indices and the …

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Deep-Frying of Orange-Spotted Grouper Fillets in Olive, Corn, and Grape Seed Oils: Effects on nutritional quality indices, Lipid Oxidation, Minerals, and Vitamins composition

Zahra Momenzadeh, Ainaz Khodanazary, Kamal Ghanemi

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Impact of Deep‐Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp ( Ctenopharyngodon idella ) Fillets

Sara Golgolipour, Ainaz Khodanazary, Kamal Ghanemi

ABSTRACT The aim of this study was to determine the nutritional value (proximate composition, fatty acid profiles, nutritional quality indices (NQI), vitamins, and mineral contents) of deep‐fried grass carp fillets with different vegetable oils (including olive oil, grape seed oil, and corn …

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Effect of Pullulan‐Chitosan Film Containing Titanium Dioxide (TiO 2 ) Nanoparticle and Tarragon Essential Oil on the Quality Properties During Refrigerated Storage of Rainbow Trout Fillets

Ainaz Khodanazary

ABSTRACT Nowadays, there is a serious ecological problem with synthetic plastics in seafood packaging because of their total non‐biodegradability. The objective of this study is the estimation of the influence of pullulan (P)‐chitosan (CH) film in combination with titanium dioxide nanoparticles (TiO …

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Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome Mentha piperita Essential Oil on the Shelf Life of Shrimp During Ice Storage

Ainaz Khodanazary

essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. …

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Effects of Carboxymethyl Chitosan/ Pectin Coating Containing Free and Nanoliposome Mentha Piperita Essential Oil on the Shelf Life of Jinga Shrimp During Ice Storage

Ainaz Khodanazary

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Effect of soybean protein isolated/cellulose nanofibers-based nano-biocomposite films enriched with TiO2 nanoparticle and tannic acid on the quality properties of refrigerated common carp fillets

Ainaz Khodanazary

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Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage

Ainaz Khodanazary, Behrooz Mohammadzadeh

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The effects of polylactic acid-whey protein isolated bi-layer film incorporated with ZnO nanoparticles on the quality of common carp Cyprinus carpio

Ainaz Khodanazary, Behrooz Mohammadzadeh

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The effects of chitosan-nanoclay nanocomposite coatings incorporated with gallic acid on the shelf life of rainbow trout during storage in the refrigerator

Maryam Javadifard, Ainaz Khodanazary, Seyyed Mehdi Hosseini

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The shelf life extension of refrigerated Nemipterus japonicas fillets by chitosan coating incorporated with propolis extract

Zahra Ebadi, Ainaz Khodanazary, Hosseini S.M., N. Zanguei

In this study, chitosan coatings incorporated with propolis extract (PE) were utilized to extend the shelf-life of refrigerated Nemipterus japonicas fillets. Microbiological (total mesophilic bacteria (TMB) and psychrotrophic (PTC) count), physicochemical (pH, TVB-N, TBARS, FFA) and sensory (color, odor and preference) characteristics …