Mehdi Abdollahi

Researcher at Food and Nutrition Science

Mehdi is a researcher at the division of Food and Nutrition Science with major interests within chemistry, functionality and product-forming capacity of marine proteins, at both micro- and macro-level. His research mainly focuses on providing innovations enabling an environmentally sustainable utilization of our limited marine food resources, e.g. via extraction of proteins from seafood processing side streams. Mehdi also works with strategies for application of new high-value ingredients into different food products to provide structure and functionality. Further, he focuses on the development of bioplastics and biodegradable films from food wastes with the aid of nanotechnology and natural bioactive compounds. The main application area here is food packaging materials.

Source: chalmers.se

Contact Details ORCID

Publications (23)
Projects (6)

Showing 23 publications

2020

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Mehdi Abdollahi, Ellen Olofsson, Jingnan Zhang et al

Food Chemistry. Vol. 327

Journal article

Show project

2019

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Mehdi Abdollahi, Ingrid Undeland

LWT - Food Science and Technology. Vol. 101, p. 678-684

Journal article

2019

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour et al

International Journal of Food Science and Technology. Vol. 54 (3), p. 762-770

Journal article

2019

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

Mehdi Abdollahi, Sorush Damirchi, Masoud Shafafi et al

International Journal of Biological Macromolecules. Vol. 126, p. 561-568

Journal article

2019

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

Mehdi Abdollahi, John Axelsson, Nils-Gunnar Carlsson et al

Food Hydrocolloids. Vol. 96, p. 140-150

Journal article

Show project

2018

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Mehdi Abdollahi Khozaghi, Masoud Rezaei, Jafarpour Ali et al

Food Chemistry. Vol. 242, p. 568-578

Journal article

2018

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

Mehdi Abdollahi Khozaghi, Ingrid Undeland

Food and Bioprocess Technology. Vol. 11 (9), p. 1733-1749

Journal article

2018

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al

Journal of Food Processing and Preservation. Vol. 42 (5)

Journal article

2017

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Akbar Vejdan, Seyed Mahdi Ojagh, Mehdi Abdollahi

International Journal of Food Science and Technology. Vol. 52 (8), p. 1862-1868

Journal article

2017

Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

Mehdi Abdollahi Khozaghi, Masoud Rezaei, Ali Jafarpour et al

Food Chemistry. Vol. 229, p. 695-709

Journal article

2016

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Akbar Vejdan, Seyed Mahdi Ojagh, Afshin Adeli et al

LWT - Food Science and Technology. Vol. 71, p. 88-95

Journal article

2016

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al

Journal of Food Processing and Preservation. Vol. 39 (6), p. 743-749

Journal article

2016

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al

Journal of Food Science and Technology. Vol. 53 (1), p. 521-530

Journal article

2016

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Mehdi Abdollahi Khozaghi, Sofia Marmon, Manat Chaijan et al

Food Chemistry. Vol. 212, p. 213-224

Journal article

2014

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi

International Journal of Food Science and Technology. Vol. 49 (3), p. 811-818

Journal article

2014

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram, Masoud Rezaei, Mehdi Soltani et al

Journal of Food Processing and Preservation. Vol. 38 (3), p. 1251-1258

Journal article

2014

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al

Journal of Food Processing and Preservation. Vol. 38 (4), p. 1628-1631

Journal article

2014

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Mehdi Albofetileh, Masoud Rezaei, Hedayat Hosseini et al

Food Control. Vol. 36 (1), p. 1-7

Journal article

2013

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Mehdi Abdollahi

Food Hydrocolloids. Vol. 32 (2), p. 416-424

Journal article

2013

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

Mehdi Albofetileh, Masoud Rezaei, Hedayad Hosseini et al

Journal of Food Engineering. Vol. 117 (1), p. 26-33

Journal article

2013

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Mehdi Abdollahi, Mehdi Albofetileh, Rabi Behrooz et al

International Journal of Biological Macromolecules. Vol. 54, p. 166-173

Journal article

2012

Improvement of active chitosan film properties with rosemary essential oil for food packaging

Mehdi Abdollahi, Masoud Rezaei, Ali Farzi

International Journal of Food Science and Technology. Vol. 47 (4), p. 847-853

Journal article

2012

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Mehdi Abdollahi, Mashoud Rezaei, Ali Farzi

Journal of Food Engineering. Vol. 111 (2), p. 143-150

Journal article

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Showing 6 research projects

2019–2023

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

European Commission (Horizon 2020)

2018–2021

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Nathalie Scheers Food and Nutrition Science

João Pedro Trigo Food and Nutrition Science

Bita Forghani Targhi Food and Nutrition Science

Formas

2018–2020

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Swedish Board of Agriculture

2018–2020

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Swedish Board of Agriculture

Västfem AB

2017–2019

Upscaling the value addition of marine rest raw materials using the pH-shift process

Mehdi Abdollahi Food and Nutrition Science

VINNOVA

2016–2021

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Ingrid Undeland Food and Nutrition Science

Mehdi Abdollahi Food and Nutrition Science

Marie Alminger Food and Nutrition Science

Anna Ström Applied Chemistry

Romain Bordes Applied Chemistry

Formas

There might be more projects where Mehdi Abdollahi participates, but you have to be logged in as a Chalmers employee to see them.

Mehdi Abdollahi

Showing 23 publications

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Structural, functional and sensorial properties of protein isolate produced from salmon, cod and herring by-product

Morphological, physico‐mechanical, and antimicrobial properties of sodium alginate‐montmorillonite nanocomposite films incorporated with marjoram essential oil

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film

Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Effect of Nanoclay and Cross‐Linking Degree on the Properties of Alginate‐Based Nanocomposite Film

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

Reducing water sensitivity of alginate bio-nanocomposite film using cellulose nanoparticles

Improvement of active chitosan film properties with rosemary essential oil for food packaging

A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan

Download publicaton list

Showing 6 research projects

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Värdehöjande beredning av krabbtaska - en idag underutnyttjad resurs

Förädling av ryggben från sill till högvärdig livsmedelsingrediens

Upscaling the value addition of marine rest raw materials using the pH-shift process

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

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