John Shi, Ph.D.

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

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. Journal of Food Engineering, [online] 142 132-137. http://dx.doi.org/10.1016/j.jfoodeng.2014.06.008
2014 - View publication details
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
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
Xu, R., Zhang, Y., Ye, X., Xue, S., Shi, J., Pan, J., Chen, Q. (2013). Inhibition effects and induction of apoptosis of flavonoids on the prostate cancer cell line PC-3 in vitro. Food Chemistry, [online] 138(1), 48-53. http://dx.doi.org/10.1016/j.foodchem.2012.09.102
2013 - View publication details
He, S., Shi, J., Walid, E., Ma, Y., Xue, S.J. (2013). Extraction and purification of a lectin from small black kidney bean (Phaseolus vulgaris) using a reversed micellar system. Process Biochemistry, [online] 48(4), 746-752. http://dx.doi.org/10.1016/j.procbio.2013.02.007
2013 - View publication details
Lin, S., Wen, L., Yang, B., Jiang, G., Shi, J., Chen, F., Jiang, Y. (2013). Improved growth of lactobacillus bulgaricus and streptococcus thermophilus as well as increased antioxidant activity by biotransforming litchi pericarp polysaccharide with aspergillus awamori. BioMed Research International, [online] 2013 http://dx.doi.org/10.1155/2013/413793
2013 - View publication details
Yu, D., Ma, Y., Xue, S.J., Jiang, L., Shi, J. (2013). Characterization of immobilized phospholipase A1 on magnetic nanoparticles for oil degumming application. Food Science and Technology - LWT, [online] 50(2), 519-525. http://dx.doi.org/10.1016/j.lwt.2012.08.014
2013 - View publication details
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. Food Science and Technology - LWT, [online] 51(2), 433-440. http://dx.doi.org/10.1016/j.lwt.2012.11.003
2013 - View publication details
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. Food Science and Technology - LWT, [online] 52(1), 39-48. http://dx.doi.org/10.1016/j.lwt.2012.11.021
2013 - View publication details
Shi, J., Xue, S.J., Ma, Y., Jiang, Y.M., Ye, X.Q., and Yu, D. (2012). "Green separation technologies in food processing: supercritical-CO₂ fluid and subcritical water extraction.", in Boye, J.I. and Arcand, Y. (eds.) - Green Technologies in Food Production and Processing (Food Engineering Series), Springer, Chapter 11, pp. 273-294.
2012 - View publication details
Zvalo, V., Kalt, W., Shi, J., Fillmore, S.A.E., and Owen, J. (2012). "Sweet Potatoes (Ipomoea batatas) of Diverse Colours Grown in Atlantic Canada.", 2nd Symposium on Horticulture in Europe (SHE 2012), Angers, France, July 1-5, 2012. (Poster)
2012 - View publication details
Shi, J., Xue, S.J., Ye, X.-Q., Ma, Y., and Jiang, Y.M. (2012). "Separation technology in food processing.", in Simpson, B.K., Nollet, L., Paliyath, G., Benjakul, S. and Toldra, F. (eds.) - Food Biochemistry and Food Processing. 2nd Edition, Wiley - Blackwell, Chapter 40, pp. 764-786.
2012 - View publication details
Yu, D., Jiang, L., Li, Z., Shi, J., Xue, J., Kakuda, Y. (2012). Immobilization of phospholipase A 1 and its application in soybean oil degumming. Journal of the American Oil Chemists Society (JAOCS), [online] 89(4), 649-656. http://dx.doi.org/10.1007/s11746-011-1943-4
2012 - View publication details
Cui, Y., Zhang, C., Wang, Y., Shi, J., Zhang, L., Ding, Z., Qu, X., and Cui, H. (2012). "Class IIa bacteriocins: Diversity and new developments.", International Journal of Molecular Sciences, 13(12), pp. 16668-16707. doi : 10.3390/ijms131216668
2012 - View publication details
Liu, T., Ma, Y., Xue, S., Shi, J. (2012). Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments. Food Science and Technology - LWT, [online] 46(1), 156-163. http://dx.doi.org/10.1016/j.lwt.2011.10.012
2012 - View publication details
Wu, H., Shi, J., Xue, S., Kakuda, Y., Wang, D., Jiang, Y., Ye, X., Li, Y., Subramanian, J. (2011). Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties, 44(10), 2032-2039. http://dx.doi.org/10.1016/j.lwt.2011.05.012
2011 - View publication details
Dong, X., Zhao, M., Yang, B., Yang, X., Shi, J., Jiang, Y. (2011). Effect of high-pressure homogenization on the functional property of peanut protein. Journal of Food Process Engineering, [online] 34(6), 2191-2204. http://dx.doi.org/10.1111/j.1745-4530.2009.00546.x
2011 - View publication details
Liu, T.Y., Ma, Y., Yu, S.F., Shi, J., Xue, S. (2011). The effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science and Emerging Technologies, [online] 12(4), 586-593. http://dx.doi.org/10.1016/j.ifset.2011.06.009
2011 - View publication details
Dong, X., Zhao, M., Shi, J., Yang, B., Li, J., Luo, D., Jiang, G., Jiang, Y. (2011). Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins. Innovative Food Science and Emerging Technologies, [online] 12(4), 478-483. http://dx.doi.org/10.1016/j.ifset.2011.07.002
2011 - View publication details
Wang, B., Wang, L.J., Li, D., Adhikari, B., Shi, J. (2011). Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydrate Polymers, [online] 86(1), 343-351. http://dx.doi.org/10.1016/j.carbpol.2011.04.059
2011 - View publication details