• Ph.D. (2003)

    Food Science (Food Colloids)

    Food Science (Food Colloids), Leeds University, Leeds, England

  • M.Sc. (1994)

    Food Technology

    Food Science and Technology, Shahid Beheshti University of Medical Sciences and Health Serivces, Tehran, Iran

  • B.Sc. (1991)

    Human Nutrition

    Nutrition Science, Shahid Beheshti University of Medical Sciences and Health Services, Tehran, Iran

  • Food Colloids and Rheology, Nanotechnology, Microemulsion Technique, Novel Processing Technologies
  • Food Colloids and Rheology Lab

    Research Area(s): Colloid Systems, Hydrocolloids, Nanoemulsions, Microemulsion Technique, Macromolecular Interactions

    Lab Assistant:

    Affiliated Member: Soleiman Abbasi

    Phone: 48292321


Professor Soleiman Abbasi joined TMU on January 2004, first as an assistant professor,and since 2015 serving as full professor (Food Colloids and Rheology Lab., Department of Food Science and Technology, TMU). His research interests are in the fields of colloids, hydrocolloids and rheology, food proteins, nanotechnology, interaction of bio-macromolecules, microemulsion technique, as well as the application of novel thermal and non-thermal processing techniques in food processing. He has already published over 75 original research papers in peer reviewed international journals, almost the same number in the local prestigious scientific journals (in Persian or Farsi), 4 book chapter contributions in edited books (Elsevier,Wiley, Taylor and Francis), 3 books (translated from English to Persian), plus 6 patents filing.


Curriculum Vitae (CV)

Growth, yield and quality of two guar (Cyamopsis tetragonoloba L.) ecotypes affected by sowing date and planting density in a semi-arid area

M Mahdipour-Afra, M AghaAlikhani, S Abbasi, A Mokhtassi-Bidgoli
Journal Paper , , {Pages }


Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses

M Jalali-Jivan, S Abbasi, B Fathi-Achachlouei
Journal Paper , , {Pages }


Stabilization of hempseed protein dispersion: Influence of sonication, hydrocolloids and sodium hexametaphosphate

SN Mousavi, S Abbasi, F Azarikia
Journal Paper , , {Pages }


Gum Tragacanth: Structure, characteristics and applications in foods

Mohammad Nejatian, Soleiman Abbasi, Fatemeh Azarikia
Journal Paper , 2020 May 29, {Pages }


Due to the high demand (consumers and regulatory authorities) on elimination or reduction of ‘additives’ in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients. This review provides the comprehensive information on its physicochemical, structural and functional characteristics with a particular focus on

Numerical analysis of the hydraulic characteristics of modified labyrinth weirs

A Ghaderi, R Daneshfaraz, S Abbasi, J Abraham
Journal PaperInternational Journal of Energy and Water Resources , 2020 June 27, {Pages 12-Jan }


Labyrinth weirs increase the discharge rate by increasing the effective length of the weir within a confined width. In this paper, an attempt was made to improve the hydraulic performance of labyrinth weirs by both notching the weir wall and inclining the weir crest edge. To simulate the free flow surface, the volume of fluid (VOF) method, and the turbulence, the RNG k-ε model was adopted in the FLOW-3D software. To validate the numerical model with the experimental data, the results indicate that the maximum relative error is 4.8%, which confirms that the numerical model is fairly well to predict the specifications of flow over on the labyrinth weir. Numerical simulation results showed that for low HT/P ratios (HT: approach flow head, P:

Lycopene microemulsion storability: monitoring colour and rheological properties

Amiri-Rigi Atefeh, Abbasi Soleiman
Journal PaperInternational Nano Letters , Volume 10 , Issue 2, 2020 June 1, {Pages 119-129 }


Microemulsions (MEs) could be considered as promising nutraceutical carriers for anthropoid consumption where their stability during storage is a real advantage. Considering powerful health benefits of lycopene and constant growing interest in green and safe extraction techniques, current study was aimed at ME extraction of lycopene from tomato industrial waste and monitoring of rheological behaviour, turbidity, refractive index, and colour characteristics of the developed ME during storage. Within 3 months, no significant changes were noted in the rheological behaviour and refractive indices of lycopene MEs in three different storage temperatures (5, 25, and 45 C). However, at higher temperatures (25 and 45 C), there was a progressive but

Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil

Mehdi Jalali-Jivan, Soleiman Abbasi
Journal PaperInnovative Food Science & Emerging Technologies , Volume 66 , 2020 December 1, {Pages 102505 }


The present study conducted to develop a natural microemulsion (ME) system for lutein extraction from marigold petals powder (MPP). Using pseudo-ternary phase diagram, a monophasic ME (lecithin:1-propanol: water: sunflower oil, 50:25:5:20 w/w%) was identified. It formed nano-droplets (89?nm), reduced surfactant consumption (90%), and using a five-cycle extraction approach, the extraction capacity vastly improved (91–120% depending on MPP ratio). These findings are unique and very encouraging for the industry to extract lutein using bio-based ME rather than solvent (acetone) extraction. DPPH and ABTS assays also revealed high antioxidant activity of lecithin and lutein. Moreover, lutein microemulsion (LME) showed high DPPH radical scavengi

On the heat stability of whey protein: Effect of sodium hexametaphosphate

Mehrdad Rasouli, Soleiman Abbasi, Fatemeh Azarikia, Rammile Ettelaie
Journal PaperInternational Journal of Dairy Technology , 2019 June 15, {Pages }


Despite a growing demand for whey protein‐based drinks, their instability and lack of solubility during thermal processing is a major challenge for food product formulators. In the present study, the effects of different hydrocolloids and sodium hexametaphosphate (SHMP) on the heat stability, rheological properties, microstructure and sensory characteristics of whey protein concentrate (WPC) dispersions were evaluated. The results indicated that at pH 4, xanthan, k‐carrageenan, low methoxyl pectin (LMP) and guar stabilised WPC dispersion without heat treatment, all maintained stability during pasteurisation but not sterilisation. For pH 7, for the same set of hydrocolloids, a similar trend was also observed, albeit at different concentr

Persian Gum (Amygdalus scoparia Spach)

Soleiman Abbasi
Journal PaperEmerging Natural Hydrocolloids: Rheology and Functions , 2019 April 8, {Pages 273-298 }


Almond botanically belongs to the Rosaceae family and Prunus genus. Prunus encompasses a large group of deciduous and evergreen trees and shrubs, including Amygdalus, Prunophora, and Cerasus [1]. The Amygdalus L. itself consists of 26 well-defined species and a long list of additional binomials (including 20 different botanical names). The principal diagnostic trait of Amygdalus is that it flowers before the appearance of leaves and bears fruit in which the pericarp (hull) dries out at maturity. In addition, Amygdalus L. was originally found in the hot and dry climate of the Middle East, in all probability the Iran plateau (Figure 11.1 a), and subsequently spread over the other regions (Figure 11.1 b), namely, Southeast Asia, Southeast Euro

Effect of cold plasma on essential oil content and composition of lemon verbena

Mohammad‐Taghi Ebadi, Soleiman Abbasi, Amir Harouni, Fatemeh Sefidkon
Journal PaperFood science & nutrition , Volume 7 , Issue 4, 2019 April , {Pages 1166-1171 }


Cold plasma is known as a novel nonthermal processing method for decontamination of medicinal and aromatic plants (MAPs); however, there are little research studies about its effects on active ingredients of these plants. The aim of this research was to investigate the influence of low‐pressure cold plasma (LPCP) treatments (1, 3, and 5?min) on the essential oil (EO) content and composition of lemon verbena leaves. The EO content was determined using hydro‐distillation, and the composition of the extracted EOs was quantified using gas chromatography and gas chromatography–mass spectrometry techniques. The results showed that by increasing the LPCP treatment duration, the EO content was reduced from 1.2 to 0.9 (% v/w). The highest con

Extraction of lycopene using a lecithin-based olive oil microemulsion

Atefeh Amiri-Rigi, Soleiman Abbasi
Journal PaperFood chemistry , Volume 272 , 2019 January 30, {Pages 568-573 }


Incorporation of many water-insoluble nutraceuticals into aqueous formulations can present a real challenge for food industry. Hence, establishment of novel technologies for concurrent extraction and solubilisation of lipophilic compounds might be of a great interest. The main objective of the present study was to prepare olive oil microemulsions using different proportions of lecithin, 1-propanol, olive oil and water to examine their abilities to form microemulsion as well as extraction of lycopene from industrial tomato pomace. Lycopene extraction using 1 g tomato pomace and 4 extraction cycles applying 5 g microemulsion composed of lecithin: 1-propanol: olive oil: water (53.33:26.67:10:10 wt%) resulted in the highest extraction eff

Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/T60: propanol and water microemulsion zone using Response Surface Methodology

S Amiri, S Abbasi, H Ezzatpanah
Journal PaperIranian Food Science and Technology Research Journal , 2019 January , {Pages 29 }


In this study, microemulsification of orange peel oil (OPO) using Tween 60: propanol with the ratio of 1: 1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one-phase microemulsion system was still stable) for the microemulsions with higher sucrose concentrations (in the range between 0 to 30%) was lower while by decreasing in sugar concentration, critical temperature shifted to higher temperatures, as it reached to 90 C for the samples without sugar. The prepared microemulsions were stable at 5 and 25 C for seven days, but samples with higher concentrations of sugar (25 and 30%) became turbid at 45 C, whereas all other samples exhibite

Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment

Mehdi Jalali‐Jivan, Soleiman Abbasi, Martin G Scanlon
Journal PaperJournal of Food Biochemistry , 2019 January , {Pages e12929 }


In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120?s, 25?C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)‐based ME. Moreover, sonication led to smaller droplets (12–163?nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first‐order kinetics. It was also found that co‐surfactant could be eliminated from formulation on the expense of the optimized sonication, w

Formation of concentrated triglyceride nanoemulsions and nanogels: natural emulsifiers and high power ultrasound

Mohammad Nejatian, Soleiman Abbasi
Journal PaperRSC Advances , Volume 9 , Issue 49, 2019 January , {Pages 28330-28344 }


The fabrication of concentrated nanoemulsions provides potential advantages such as loading capacity enhancement, storage and transportation costs reduction, and creation of novel textures. The current study investigated the capability of high power ultrasound on nanoemulsification of high concentration triglyceride using various natural emulsifiers (saponin, whey protein isolate, lecithin and sucrose monopalmitate). The impact of the emulsifier concentration (up to 6 wt%), oil content (up to 60 wt%) and exposure to sonication (up to 33 min) on the droplet size distribution, physical stability and rheological properties were evaluated. Regarding the dilute nanoemulsion (10 wt% oil), droplet size was inversely correlated with the concentrati

Productive performance, blood biochemical variables and immune responses of laying hens fed diets containing various fat sources

S Abbasi, J Fakhraei, HM Yarahamdi, S Khaghani
Journal PaperSouth African Journal of Animal Science , Volume 49 , Issue 4, 2019 January , {Pages 675-683 }


This study was conducted to evaluate the effects of various fat sources on productive performance, blood biochemical variables and immune responses of laying hens. Laying hens were divided into seven groups, which received i) basal or control diet (no oil); ii) and iii) basal diets containing 1% and 3% soybean (SB) oil; iv) and v) basal diets containing 1% and 3% kilka oil (KO), and vi) and vii) basal diets containing 1% and 3% soybean fatty acids (SFA). Productive performance was evaluated from day 1 to day 84. Blood biochemical variables and immune responses were assessed on days 28, 56 and 84 of the trial. The study results indicated that the dietary inclusion of 1% and 3% KO and SFA and 3% SB oil could decrease the feed conversion ratio

A novel combined method for fabrication of stable corrosion resistance superhydrophobic surface on Al alloy

S Abbasi, M Nouri, A Sabour Rouhaghdam
Journal PaperCorrosion Science , Volume 159 , 2019 October 1, {Pages 108144 }


In this study, a highly stable superhydrophobic surface with excellent corrosion resistance was fabricated on the 6020 aluminum alloy. In this regard mixed shot peening-etching treatment and silane modification was used. The wettability of surfaces was studied by contact angle measurement. Also, the influence of the shot peening pretreatment on the corrosion resistance of fabricated samples was investigated in 3.5 wt% NaCl aqueous solution, using weight loss, and electrochemical impedance spectroscopy (EIS) tests. The contact angle of 153?? 2 and the sliding angle of 8?? 2 was obtained on a shot peened sample after silane modification. The corrosion test results show high corrosion resistance of modified shot peened sample which was attri

The effect of magnetic resistivity in advection dominated accretion disk with poloidal magnetic

J Ghanbari, S Abbasi, A Tajmohammadi
Journal PaperIranian Journal of Physics Research , Volume 9 , Issue 3, 2019 November 26, {Pages 249-257 }


In this work, we carry out self –similar solutions of viscous-resistive accretion flows around a magnetized compact object. We consider an axi-symmetric, rotating, isothermal steady accretion flow, which contains a poloidal magnetic field of the central star. The dominant mechanism of energy dissipation is assumed to be the turbulence viscosity and magnetic diffusivity due to the magnetic field of the central star. We explore the effect of viscosity, magnetic diffusivity and advection on a rotating disk. We show that dynamical quantities of advection dominated accretion flows (ADAFs) are sensitive to the advection, viscosity and magnetic diffusivity parameters.

Synthesis of Zn2SnO4 nanoparticles used for photocatalytic purposes

M Fakhrzad, AH Navidpour, M Tahari, S Abbasi
Journal Paper , , {Pages }


Synthesis of the magnetic adsorbent based of graphene oxide and ZnO nanoparticles for environmental applications

S Abbasi, F Ahmadpoor
Journal Paper , , {Pages }


Optimization of Novel Oil Extraction Technique From Canola Seeds: Lecithin‐Based Microemulsion

Mohsen Radi, Soleiman Abbasi
Journal PaperEuropean Journal of Lipid Science and Technology , Volume 120 , Issue 4, 2018 April , {Pages 1700267 }


Nowadays, solvent (hexane) based oil extraction is a widely used commercial technique and there are a number of environmental, economic, and health related concerns. Overcoming such serious issues is driving research to develop alternative safe methods. In the present study, a novel technique, using lecithin‐based microemulsion system, is developed for canola oil extraction. At first, pseudoternary phase diagrams of canola oil/lecithin/propanol/water microemulsions are constructed and the effect of temperature on microemulsion formation was evaluated. So that, (lecithin/propanol)/water microemulsion premixes ([2:1]50:50 and [2:3]80:20) are selected for optimization (temperature, exposure time, premix:canola seeds ratio, and agitation rat

Current Teaching

  • Ph.D.

    Evaluation of Liquid and Solid Textures in Food Industries

  • Ph.D.

    Evaluation of Liquid and Solid Textures in Food Industries

Teaching History

  • Ph.D.

    Evaluation of Liquid and Solid Textures in Food Industries



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