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

Chen, X., Xue, S.J., Shi, J., Kostrzynska, M., Tang, J., Guévremont, E., Villeneuve, S., Mondor, M. (2018). Red cabbage washing with acidic electrolysed water: Effects on microbial quality and physicochemical properties. Food Quality and Safety, [online] 2(4), 229-237. http://dx.doi.org/10.1093/fqsafe/fyy023
2018 - View publication details
Xu, W., Yang, Y., Xue, S.J., Shi, J., Lim, L.T., Forney, C., Xu, G., Bamba, B.S.B. (2018). Effect of in vitro digestion on water-in-oil-in-water emulsions containing anthocyanins from grape skin powder. Molecules, [online] 23(11), http://dx.doi.org/10.3390/molecules23112808
2018 - View publication details
Bamba, B.S.B., Shi, J., Tranchant, C.C., Xue, S.J., Forney, C.F., Lim, L.T., Xu, W., Xu, G. (2018). Coencapsulation of polyphenols and anthocyanins from blueberry pomace by double emulsion stabilized by whey proteins: Effect of Homogenization parameters. Molecules, [online] 23(10), http://dx.doi.org/10.3390/molecules23102525
2018 - View publication details
Bamba, B.S.B., Shi, J., Tranchant, C.C., Xue, S.J., Forney, C.F., Lim, L.T. (2018). Influence of extraction conditions on ultrasound-assisted recovery of bioactive phenolics from blueberry pomace and their antioxidant activity. Molecules, [online] 23(7), http://dx.doi.org/10.3390/molecules23071685
2018 - View publication details
Manohar, C.M., Xue, J., Murayyan, A., Neethirajan, S., Shi, J. (2017). Antioxidant activity of polyphenols from Ontario grown onion varieties using pressurized low polarity water technology, 31 52-62. http://dx.doi.org/10.1016/j.jff.2017.01.037
2017 - View publication details
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
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
Albert Dhayakaran, R.P., Neethirajan, S., Xue, J., Shi, J. (2015). Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms. Food Science and Technology - LWT, [online] 63(2), 859-865. http://dx.doi.org/10.1016/j.lwt.2015.04.053
2015 - View publication details
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. Food Control, [online] 50 637-644. http://dx.doi.org/10.1016/j.foodcont.2014.10.004
2015 - View publication details
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. Food Science and Technology - LWT, [online] 60(2), 1074-1079. http://dx.doi.org/10.1016/j.lwt.2014.10.015
2015 - View publication details
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. Food Science and Technology - LWT, [online] 60(2), 1254-1261. http://dx.doi.org/10.1016/j.lwt.2014.09.003
2015 - View publication details
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. Food Science and Technology - LWT, [online] 60(2), 1122-1128. http://dx.doi.org/10.1016/j.lwt.2014.10.008
2015 - View publication details
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. Food Science and Technology - LWT, [online] 60(2), 1195-1199. http://dx.doi.org/10.1016/j.lwt.2014.09.012
2015 - View publication details
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. Food Science and Technology - LWT, [online] 60(2), 999-1008. http://dx.doi.org/10.1016/j.lwt.2014.10.066
2015 - View publication details
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. International Journal of Food Engineering, [online] 11(1), 79-84. http://dx.doi.org/10.1515/ijfe-2014-0217
2015 - View publication details
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. Food Chemistry, [online] 166 93-100. http://dx.doi.org/10.1016/j.foodchem.2014.05.156
2015 - View publication details
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. Food Science and Technology - LWT, [online] 64(1), 6-13. http://dx.doi.org/10.1016/j.lwt.2015.05.021
2015 - View publication details
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
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
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. Journal of Microbiological Methods, [online] 100(1), 121-127. http://dx.doi.org/10.1016/j.mimet.2014.03.006
2014 - View publication details