Said Ajlouni

Utilization of Mango, Apple and Banana Fruit Peels as Prebiotics and Functional Ingredients

Hafza Fasiha Zahid, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni

Journal article  |  2021  |  AGRICULTURE-BASEL

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component...

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet

Yun Xiong, Meetaksh Kamboj, Said Ajlouni, Zhongxiang Fang

Journal article  |  2021  |  FOOD CONTROL

Edible coating is an effective strategy to improve the product quality and extend the shelf life of meat products. The objective o..

Healthy chocolate enriched with probiotics: a review

Md Nur Hossain, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni

Journal article  |  2021  |  FOOD SCIENCE AND TECHNOLOGY

Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their posit..

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

Md Nur Hossain, Chaminda Senaka Ranadheera, Zhongxiang Fang, Said Ajlouni

Journal article  |  2021  |  JOURNAL OF FOOD SCIENCE

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the ..

Encapsulation increases thein vitrobioaccessibility of probiotics in yoghurt

Said Ajlouni, Chaminda Senaka Ranadheera, Ee Ling Chua

Journal article  |  2021  |  International Journal of Dairy Technology

This study examined the encapsulation efficacy of probiotics in yoghurts, product physicochemical properties, the best timing to a..

Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review

Yianna Zhang, Regine Stockmann, Ken Ng, Said Ajlouni

Journal article  |  2021  |  Comprehensive Reviews in Food Science and Food Safety

Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to m..

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni

Journal article  |  2020  |  CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability ..

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera

Journal article  |  2020  |  FOODS

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification ..

High temperature effects on strawberry fruit quality and antioxidant contents

BLHN Balasooriya, K Dassanayake, S Ajlouni

Journal article  |  2020  |  Acta Horticulturae

Strawberry (Fragaria × ananassa Duch.) is a demanded edible fruit with exceptional nutritional qualities. Nowadays, strawberries a..

Biomarkers associated with quality and safety of fresh-cut produce

Aniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, Said Ajlouni

Journal article  |  2020  |  FOOD BIOSCIENCE

The overall quality and consumer acceptability of fresh fruits and vegetables depends extensively on their postharvest handling th..