AREEO | Iran
Author Profile
Scopus
🎓 Early Academic Pursuits
Dr. Parvin Sharayei’s journey into the realm of food science began at Ferdowsi University of Mashhad, where she earned her B.Sc. in Food Science and Technology (1990–1994). She continued to deepen her expertise with an M.Sc. from Tarbiat Modarres University (1994–1997) in Food Science and Technology. Her academic excellence culminated in a Ph.D. in Food Chemistry (2006–2010) from her alma mater, Ferdowsi University of Mashhad, laying the foundation for her impactful research career.
👩‍🔬 Professional Endeavors
With a career spanning over two decades at the Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Dr. Sharayei has steadily advanced through roles of increasing responsibility—from Research Lecturer (1997–2010), to Assistant Professor (2011–2018), and currently, Associate Professor (since 2018). Her longstanding affiliation reflects both her dedication and her leadership in agricultural food engineering research.
🧪 Contributions and Research Focus
Dr. Sharayei’s research is at the cutting edge of sustainable food science. Her recent work delves into the development of biodegradable films using agricultural waste like corn husks and saffron corm starch, and antimicrobial nanocomposite films leveraging natural resources. She has contributed significantly to extraction techniques for bioactive compounds from food waste (such as apple pomace, cinnamon, and pomegranate peel), and to the microencapsulation of valuable compounds like astaxanthin from shrimp shells. Her focus is both scientific and practical—aiming to improve food quality, safety, and sustainability.
🏅 Accolades and Recognition
Dr. Sharayei's prolific academic output includes articles in renowned journals such as International Journal of Biological Macromolecules, Starch/Stärke, LWT, and Journal of Food Process Engineering. Her repeated collaborations with global scholars and her role in advancing green and innovative food technologies underscore her respected standing in the international scientific community.
🌍 Impact and Influence
Through her interdisciplinary research, Dr. Sharayei has influenced both academic and applied fields in food science. Her studies on biodegradable materials and sustainable extraction processes offer real-world applications that support environmental preservation and food industry innovation. Her mentorship and collaborations have enriched the scientific community in Iran and beyond.
đź”® Legacy and Future Contributions
Looking forward, Dr. Parvin Sharayei is poised to further pioneer eco-friendly materials, food waste valorization, and advanced preservation techniques. Her work will continue to inspire new generations of researchers, fostering a more sustainable, health-conscious food system while anchoring Iran as a center for food technology research.
Publications
đź“„ Bioactive films from saffron corm and corn husk: A transformative solution for antioxidant and antimicrobial pistachio packaging
Authors: Parvin Sharayei, Razieh Niazmand, Mahboobe Sarabi Jamab, Yeganeh Sabeghi, Soodabeh Einafshar, Elham Azarpazhooh, Vahideh Sharif, Farzaneh Sharif
Journal: LWT – Food Science and Technology
Year: 2025
đź“„ Optimization of a novel antimicrobial nanocomposite film based on starch saffron corm incorporating nanoclay/lignin/extract using response surface methodology
Authors: Razieh Niazmand, Parvin Sharayei, M. Heydari-Majd, M. Sayahi
Journal: International Journal of Biological Macromolecules
Year: 2025
đź“„ Development of biodegradable films based on natural extract from the waste: Corn-husk derived materials and saffron corm starch
Authors: Parvin Sharayei, Razieh Niazmand, Yeganeh Sabeghi
Journal: Starch/Stärke
Year: 2025
đź“„ Enhanced recovery of apple pomace phenolic compounds: Optimizing subcritical water extraction
Authors: M. Derakhshan, A. H. Elhami Rad, M. Javanmard Dakheli, Parvin Sharayei, M. Armin
Journal: International Journal of Food Science
Year: 2025
đź“„ The impact of drying techniques on stabilizing microencapsulated astaxanthin from shrimp shells: A comparative study of spray drying versus freeze drying
Authors: Parvin Sharayei, A. Rohani, Yeganeh Sabeghi, D. Gandomzadeh
Journal: Journal of Food Process Engineering
Year: 2024