John Shi, Ph.D.

Image John Shi
Research Scientist

Value-added Food Processing

Current research and/or projects

With good harmonization of the AAFC STB priorities, Dr. Shi’s research has addressed the research priorities of the AAFC: (1) to identify economically viable Canadian agro-food products with health benefitting properties and ascertain their nutritional properties, functional attributes and health benefits; (2) to develop “green” food processing techniques including approaches to improve resource management, to reduce waste and losses during production, processing and distribution, and to enhance by-product utilization; (3) to support the sector in developing cost-effective agro-food processes and to develop high-value novel health and functional food and ingredients that will enhance competitiveness and secure new markets.  (4) to develop eco-friendly process of physical and engineering technology such as electrolyzed water to decontaminate pathogenic bacteria for high safety products without any toxic residue in the final products. (5) to develop innovative “green” value-added food processing technologies for agricultural material and waste.  Some significant research achievements in health-promoting foods ingredient developments such as lycopene-rich carotenoids from tomato skin, health-promoting ingredients from berry pomace(blueberry pomace, grape pomace, cranberry pomace, pumpkin waste), Vitamin E –rich oil from canola seeds. Dr. Shi has made great contributions in formulating health food products with superior quality, high nutritional value and better health-promoting properties that benefited Canadian welfare and wellbeing.  These activities have enhanced the competitiveness of the Canadian food industry and promoted greater economic development, and highlight AAFC in the world. 

Research and/or project statements

  • Canola Science Cluster Project -“Green” extraction of natural antioxidants (vitamin E) from canola seeds by selective supercritical-CO2 process and technology, and functional evaluation of antioxidants-rich oil from novel “green” extraction process. 
  • “Multicore”-microencapsulation of bioactive-rich extract from berry pomace by “green” extraction and complex coacervation technology for high health benefits of functional food ingredients”
  • Eco-friendly “green process and technology of electrolyzed water (E-water) for decontamination of pathogenic bacteria on food material surface (fruits and vegetables)” as part of the Project “Growth/death modelling of significant foodborne microbial threats under different processing and distribution conditions”

Professional activities / interests

  • Development of toxic-chemical-free innovative “green” separation/extraction processes and technology based on supercritical-CO2 fluid, pressurized water fluid and molecular distillation separation processes to produce health-promoting food ingredients
  • Development of innovative “multicore”-microencapsulation technology to protect bioactivity and enhance solubility and bioavailability of health-promoting ingredients
  • Development of innovative eco-friendly “green” process of electrolyzed water for decontamination of pathogen, mycotoxins and pesticide residue from food material surfaces

Education and awards

  • Post-doctoral research fellow at North Dakota State University, USA
  • Ph.D. study at Polytechnic University of Valencia, Spain (Food Process Engineering)

International experience and/or work

  • Co-supervisor of Ph.D. students with universities in Brazil and Argentina (South America)

Key publications

  1. Ding, T., Xuan, X.T., Li, J., Chen, S., Liu, D.H., Ye, X.-Q., Shi, J., and Xue, S.J. (2015). "Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.", Food Control, 60(Article number 4627), pp. 505-510. doi : 10.1016/j.foodcont.2015.08.037

    2016 - View publication details

  2. He, S.-D., Simpson, B.K., Ngadi, M.O., Xue, S.J., Shi, J., and Ma, Y. (2015). "PH stability study of lectin from black turtle bean (phaseolus vulgaris) as influenced by guanidinium-HCl and thermal treatment.", Protein and Peptide Letters, 22(1), pp. 45-51.

    2015 - View publication details

  3. Albert Dhayakaran, R.P., Neethirajan, S., Xue, J., Shi, J. (2015). Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms, 63(2), 859-865. http://dx.doi.org/10.1016/j.lwt.2015.04.053

    2015 - View publication details

  4. Liu, W., Zhang, L., Shi, J., Yi, H., Zhang, Y., Zhang, S., Gao, W., Du, M., Han, X., Yu, X. (2015). Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai, 50 637-644. http://dx.doi.org/10.1016/j.foodcont.2014.10.004

    2015 - View publication details

  5. He, S., Shi, J., Li, X., Ma, Y., Xue, S.J. (2015). Identification of a lectin protein from black turtle bean (Phaseolus vulgaris) using LC-MS/MS and PCR method, 60(2), 1074-1079. http://dx.doi.org/10.1016/j.lwt.2014.10.015

    2015 - View publication details

  6. Liu, T., Wang, H., Kuang, J., Sun, C., Shi, J., Duan, X., Qu, H., Jiang, Y. (2015). Short-term anaerobic, pure oxygen and refrigerated storage conditions affect the energy status and selective gene expression in litchi fruit, 60(2), 1254-1261. http://dx.doi.org/10.1016/j.lwt.2014.09.003

    2015 - View publication details

  7. Lin, Y., Lin, Y., Lin, H., Zhang, S., Chen, Y., Shi, J. (2015). Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit, 60(2), 1122-1128. http://dx.doi.org/10.1016/j.lwt.2014.10.008

    2015 - View publication details

  8. Ding, T., Ge, Z., Shi, J., Xu, Y.T., Jones, C.L., Liu, D.H. (2015). Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits, 60(2), 1195-1199. http://dx.doi.org/10.1016/j.lwt.2014.09.012

    2015 - View publication details

  9. Ding, T., Xuan, X.T., Liu, D.H., Ye, X.Q., Shi, J., Warriner, K., Xue, S., Jones, C.L. (2015). Electrolyzed water generated using a circulating reactor, 11(1), 79-84. http://dx.doi.org/10.1515/ijfe-2014-0217

    2015 - View publication details

  10. He, S., Shi, J., Walid, E., Zhang, H., Ma, Y., Xue, S.J. (2015). Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology, 166 93-100. http://dx.doi.org/10.1016/j.foodchem.2014.05.156

    2015 - View publication details

  11. Chen, Y., Lin, H., Shi, J., Zhang, S., Lin, Y., Lin, T. (2015). Effects of a feasible 1-methylcyclopropene postharvest treatment on senescence and quality maintenance of harvested Huanghua pears during storage at ambient temperature, 64(1), 6-13. http://dx.doi.org/10.1016/j.lwt.2015.05.021

    2015 - View publication details

  12. Shi, J., Xue, S.J., Wang, B., Wang, W., Ye, X., Quek, S.Y. (2015). Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion, 60(2), 999-1008. http://dx.doi.org/10.1016/j.lwt.2014.10.066

    2015 - View publication details

  13. Liu, W.L., Zhang, L., Shi, J., and Yi, H.X. (2014). "Optimization of fermentation conditions for Chinese fermentation paocai with Enterococcus faecium IN3531 as a starter by single factor method.", Advanced Materials Research, 884-885, pp. 471-474. doi : 10.4028/www.scientific.net/AMR.884-885.471

    2014 - View publication details

  14. Liu, W.L., Zhang, L., Shi, J., and Yi, H.X. (2014). "Effect of complex food environment on production of enteriocin IN 3531 with enterococcus faecium IN3531 as a starter in Chinese fermentation paocai making.", Advanced Materials Research, 884-885, pp. 429-432. doi : 10.4028/www.scientific.net/AMR.884-885.429

    2014 - View publication details

  15. Liu, W., Zhang, L., Yi, H., Shi, J., Xue, C., Li, H., Jiao, Y., Shigwedha, N., Du, M., Han, X. (2014). Qualitative detection of class IIa bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay, 100(1), 121-127. http://dx.doi.org/10.1016/j.mimet.2014.03.006

    2014 - View publication details

  16. He, S., Shi, J., Ma, Y., Xue, S.J., Zhang, H., Zhao, S. (2014). Kinetics for the thermal stability of lectin from black turtle bean, 142 132-137. http://dx.doi.org/10.1016/j.jfoodeng.2014.06.008

    2014 - View publication details

  17. Cheng, A., Chen, X.-Y., Jin, Q., Wang, W.-L., Shi, J., and Liu, Y. (2013). "Comparison of the Phenolic Content and Antioxidant Activity of Red and Yellow Onions.", Czech Journal of Food Sciences, 31(5), pp. 501-508.

    2013 - View publication details

  18. Khanal, S., Xue, S.J., Khanal, R., Xie, W., Shi, J., Pauls, K.P., and Navabi, A. (2013). "Quantitative Trait Loci Analysis of Folate Content in Dry Beans, Phaseolus vulgaris L.", International Journal of Agronomy, 2013(Article ID 983641). doi : 10.1155/2013/983641

    2013 - View publication details

  19. Zheng, X., Liu, C., Shi, J., Xue, S., Mu, Y., Lin, Z., Liu, H. (2013). Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditions, 52(1), 39-48. http://dx.doi.org/10.1016/j.lwt.2012.11.021

    2013 - View publication details

  20. Shi, X., Wu, H., Shi, J., Xue, S.J., Wang, D., Wang, W., Cheng, A., Gong, Z., Chen, X., Wang, C. (2013). Effect of modifier on the composition and antioxidant activity of carotenoid extracts from pumpkin (Cucurbita maxima) by supercritical CO2, 51(2), 433-440. http://dx.doi.org/10.1016/j.lwt.2012.11.003

    2013 - View publication details

Research facility

93 Stone Road West
Guelph, ON N1G 5C9
Canada

Affiliations

  •  Adjunct Professor, Department of Engineering, University of Guelph

Language

English