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Ryan J. Elias, Ph.D.

  • Associate Professor of Food Science
Ryan J. Elias, Ph.D.
336 Rodney A. Erickson Food Science Building
University Park, PA 16802
Email:

Areas of Expertise

  • Food chemistry
  • Enology
  • Antioxidants
  • Lipid oxidation

Education

  1. Postdoc, Viticulture & Enology, University of California-Davis
  2. Ph.D., Food Science, University of Massachusetts-Amherst, 2006
  3. B.A., Chemistry, Hamilton College, 2000

Our group studies the free radical chemistry of foods, especially as it relates to understanding antioxidant and pro-oxidant mechanisms.  Current research projects in our laboratory are in the following areas:

  • Lipid oxidation in complex foods
  • Use of electron paramagnetic resonance (EPR) to investigate free radical mechanisms in foods, tobacco products, and biological systems
  • Small molecule partitioning in complex foods using EPR spin probes
  • Oxidative stability of wine and beer
  • Redox chemistry and stability of polyphenols in foods

Awards

  • Anna and Guy Bixler Memorial Teaching Award in Food Science, 2015
  • Young Scientist Award, American Chemical Society, Agricultural and Food Chemistry Division, 2012
  • Honored Student Award, American Oil Chemists' Society, 2005

Funding

Work in our group is, or has been, supported by the following agencies and organizations:

  • Agriculture and Food Research Initiative, US Department of Agriculture (USDA)
  • Specialty Crop Research Initiative, US Department of Agriculture (USDA)
  • Tobacco Centers of Regulatory Science (P50), US National Institutes of Health (NIH) and US Food and Drug Administration (FDA)
  • Northeast Sustainable Agriculture Research and Education, US Department of Agriculture (USDA)
  • Pennsylvania Wine Marketing and Research Board, Pennsylvania Department of Agriculture (PDA)
  • Dairy Management Inc. (DMI)
  • The Frederik Sr. and Faith E. Rasmussen Professorship

Selected Publications

Google Scholar publication list here

NIH/NCBI MyBibliography here

Peer Reviewed Publications

Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., & Elias, R. J. (2017). Copper(II) mediated hydrogen sulfide and thiol oxidation to disulfides and organic polysulfanes, and their reductive cleavage in wine: Mechanistic elucidation and potential applications. J. Agric. Food Chem., 65(12), 2564-2571. DOI: 10.1021/acs.jafc.6b05418.

Carrasco-Sánchez, V., Kreitman, G. Y., Folch-Cano, C., Elias, R. J., & Laurie, V. F. (2017). Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances. Food Chem., 224, 207-211. DOI: 10.1016/j.foodchem.2016.12.081.

Tenney, K., Hayes, J. E., Euston, S. R., Elias, R. J., & Coupland, J. N. (2017). Binding of caffeine and quinine by whey protein and the effect on bitterness. J. Food Sci., 82(2), 509-516. DOI: 10.1111/1750-3841.13588.

Bitzer, Z. T., Wopperer, A. L., Chrisfield, B. J., Tao, L., Cooper, T., Vanamala, J., Hayes, J. E., Elias, R. J., & Lambert, J. D. (2017). Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo. ‎J. Nutr. Biochem., 40, 201-208. DOI: 10.1016/j.jnutbio.2016.11.012.

Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., & Elias, R. J. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 1: Copper catalyzed oxidation. J. Agric. Food Chem. 64 (20), 4095–4104. DOI: 10.1021/acs.jafc.6b00641.

Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., & Elias, R. J. (2016). Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 2: Iron and copper catalyzed oxidation. J. Agric. Food Chem. 64 (20), 4105–4113. DOI: 10.1021/acs.jafc.6b00642.

Sheridan, M. K., & Elias, R. J. (2016). Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide. J. Agric. Food Chem., 64(45), 8615-8624. DOI: 10.1021/acs.jafc.6b03565.

Bitzer, Z. T., Elias, R. J., Kumar, M. V., & Lambert, J. D. (2016). (-)-Epigallocatechin-3-gallate decreases colonic inflammation and permeability in a mouse model of colitis, but reduces macronutrient digestion and exacerbates weight loss. Mol. Nutr. Food Res., 00, 1-8. DOI: 10.1002/mnfr.201501042.

Reddivari, L., Charepalli, V., Radhakrishnan, S., Vadde, R., Elias, R. J., Lambert, J. D., & Vanamala, J. (2016). Grape compounds suppress human colon cancer stem cells in vitro and in a rodent model of colon carcinogenesis. BMC Complement. Altern. Med., 16 (278). DOI: 10.1186/s12906-016-1254-2.

Homich, L. J., Scheinberg, J. A., Elias, R. J., & Gardner, D. M. (2016). Effects of co-inoculation on wine quality attributes of the high-acid, red hybrid variety chambourcin. Am. J. Enol. Vitic. 67, 245-250. DOI: 10.5344/ajev.2015.15084.

Durand, E., Zhao, Y., Coupland, J. N., & Elias, R. J. (2015). Assessing interactions between lipophilic and hydrophilic antioxidants in food emulsions. J. Agric. Food Chem. 63(49), 10655-61. DOI: 10.1021/acs.jafc.5b04152.

Zhao, Y., Elias, R. J., & Coupland, J. N. (2015). Effect of food structure on the distribution and reactivity of small molecules. Curr. Opin. Food. Sci. 4, 19–24. DOI :10.1016/j.cofs.2015.04.002.

Leong, W., Berton-Carabin, C. C., Elias, R. J., Lecomte, J., Villeneuve, P., Zhao, Y., & Coupland, J. N. (2015). Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. J. Colloid Interface Sci. 459, 36-43. DOI: 10.1016/j.jcis.2015.07.070.

Oh, J., Giallongo, F., Frederick, T., Pate, J. L., Walusimbi, S., Elias, R. J., Wall, E. H., Bravo, D., & Hristov, A. N. (2015). Effects of dietary Capsicum oleoresin on productivity and immune responses in lactating dairy cows. J. Dairy Sci. 98(9), 6327-39. DOI: 10.3168/jds.2014-9294.

Coban, H. B., Demirci, A., Patterson, P. H., & Elias, R. J. (2015). Enhanced phenylpyruvic acid production with Proteus vulgaris in fed-batch and continuous fermentation. Prep. Biochem. Biotech. 46(2), 157-60. DOI: 10.1080/10826068.2014.995813.

Sheridan, M. K., & Elias, R. J. (2015). Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation. Food Chem. 177, 17-22. DOI: 10.1016/j.foodchem.2014.12.077.

Wang, Q., Durand, E., Elias, R. J., & Tikekar, R. V. (2015). Generation of reactive oxidative species from thermal treatment of sugar solutions. Food Chem. 196, 301-8. DOI: 10.1016/j.foodchem.2015.09.044.

Goel, R. P., Durand, E., Trushin, N. M., Prokopczyk, B., Foulds, J. A., Elias, R. J., & Richie, Jr, J. P. (2015). Highly reactive free radicals in electronic cigarette aerosols. Chem. Res. Toxicol. 28(9), 1675-7. DOI: 10.1021/acs.chemrestox.5b00220.

Chaprenet, J., Berton-Carabin, C. C., Elias, R. J., & Coupland, J. N. (2014). Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions. Food Hydrocolloid. 42, 56-65. DOI: 10.1016/j.foodhyd.2013.12.009.

Zhou, L., & Elias, R. J. (2014). Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chem. 146, 521-530. DOI: 10.1016/j.foodchem.2013.09.082.

Coban, H. B., Demirci, A., Elias, R. J., & Elias, R. J. (2014). Screening of phenylpyruvic acid producers and optimization of culture conditions in bench scale bioreactors. Bioprocess Biosyst. Eng. 37, 2343-52. DOI: 10.1007/s00449-014-1212-7.

Coban, H. B., Demirci, A., Patterson, P. H., & Elias, R. J. (2014). Enhanced phenylpyruvic acid production with Proteus vulgaris by optimization of fermentation medium. Acta Alimentaria 45(1), 1-10. DOI: 10.1556/066.2016.45.1.1

Kreitman, G. Y., Laurie, V. F., & Elias, R. J. (2013). An investigation of ethyl radical quenching by phenolics and thiols in model wine. J. Agric. Food Chem. 61(3), 685-92. DOI: 10.1021/jf303880g.

Zhou, L., & Elias, R. J. (2013). Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration. Food Chem. 138(2-3), 1503–1509. DOI: 10.1016/j.foodchem.2012.09.132.

Berton-Carabin, C. C., Coupland, J. N., & Elias, R. J. (2013). Effect of lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles. Colloid. Surface A. 431, 9–17. DOI: 10.1016/j.colsurfa.2013.04.016.

Yucel, U., Elias, R. J., & Coupland, J. N. (2013). Effect of liquid oil on the distribution and reactivity of a hydrophobic solute in solid lipid nanoparticles. JAOCS 60(6), 819-824. DOI: 10.1007/s11746-013-2228-x.

Wong, R. C., Elias, R. J., Lambert, J. D., Relkin, P., & Coupland, J. N. (2013). Enzyme triggered release of aroma molecules from oil-in-water emulsions. Colloid. Surface A. 422, 19-23. DOI: 10.1016/j.colsurfa.2012.12.063.

Oh, J., Hristov, A. N., Lee, C., T., Heyler, K., Varga, G. A., Pate, J. L., Walusimbi, S., Brzezicka, E., Toyokawa, K., Werner, J., Donkin, S. S., Elias, R. J., Dowd, S., & Bravo, D. (2013). Immune and production responses of dairy cows to postruminal supplementation with phytonutrients. J. Dairy Sci. 96, 7830–7843. DOI: 10.3168/jds.2013-7089.

Kreitman, G. Y., Laurie, V. F., & Elias, R. J. (2013). Investigation of ethyl radical quenching by phenolics and thiols in model wine. J. Agric. Food Chem. 61(3), 685-92. DOI: 10.1021/jf303880g.

Yucel, U., Elias, R. J., & Coupland, J. N. (2013). Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions. J. Colloid. Interface Sci. 394, 20–25. DOI: 10.1016/j.jcis.2012.12.042.

Berton-Carabin, C. C., Elias, R. J., & Coupland, J. N. (2013). Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location. Colloid. Surface A. 418, 68–75. DOI: 10.1016/j.colsurfa.2012.11.010.

Kreitman, G. Y., Cantu, A., Waterhouse, A. L., & Elias, R. J. (2013). The effect of metal chelators on the oxidative stability of model wine. J. Agric. Food Chem. 61(39), 9480-7. DOI: 10.1021/jf4024504.

Kalaras, M. D., Beelman, R. B., & Elias, R. J. (2012). Effects of postharvest pulsed UV light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes. J. Agric. Food Chem. 60(1), 220-225. DOI: 10.1021/jf203825e.

Zhou, L., & Elias, R. J. (2012). Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsions. J. Agric. Food Chem. 60(11), 2906-2915. DOI: 10.1021/jf204939h.

Kalaras, M. D., Beelman, R. B., Holick, M. F., & Elias, R. J. (2012). Generation of potentially bioactive ergosterol-derived products following pulsed ultraviolet light exposure of mushrooms (Agaricus bisporus). Food Chem. 135, 396-401.  DOI: 10.1016/j.foodchem.2012.04.132.

Moskowitz, M. M., Bin, Q., Elias, R. J., & Peterson, D. G. (2012). Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. J. Agric. Food Chem. 60(45), 11245-11252. DOI: 10.1021/jf303750y.

Bin, Q., Peterson, D. G., & Elias, R. J. (2012). Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction. J. Agric. Food Chem. 60(21), 5482-5490. DOI: 10.1021/jf3010838.

Lambert, J. D., Yennawar, N., Gu, Y., & Elias, R. J. (2012). Inhibition of secreted phospholipase A2 by proanthocyanidins: A comparative enzymological and in silico modeling study. J. Agric. Food Chem. 60(30), 7417-7420. DOI: 10.1021/jf302308k.

Unnadkat, N. R., & Elias, R. J. (2012). Oxidative stability of (-)-epigallocatechin gallate in the presence of thiols. J. Agric. Food Chem. 60(43), 10815-10821. DOI: 10.1021/jf302939p.

Berton-Carabin, C. C., Coupland, J. N., Cheng, Q., McClements, D. J., & Elias, R. J. (2012). Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles. Colloid. Surface A. 413, 135-142. DOI: 10.1016/j.colsurfa.2012.07.029.

Yucel, U., Elias, R. J., & Coupland, J. N. (2012). Solute distribution and stability in emulsion-based delivery systems: An EPR study. J. Colloid. Interface Sci. 377, 105-113. DOI: 10.1016/j.jcis.2012.03.071.

Dabas, D., Elias, R. J., Lambert, J. D., & Ziegler, G. R. (2011). A colored avocado seed extract as a potential natural colorant. J. Food Sci. 76(9), C1335-C1341. DOI: 10.1111/j.1750-3841.2011.02415.x.

Zhou, L., & Elias, R. J. (2011). Investigating the hydrogen peroxide quenching capacity of proteins in polyphenol-rich foods. J. Agric. Food Chem. 59(16), 8915-8922. DOI: 10.1021/jf201491k.

Tikekar, R. V., Anantheswaran, R. C., Elias, R. J., & LaBorde, L. F. (2011). UV-induced oxidation of ascorbic acid in a model juice system: Identification of degradation products. J. Agric. Food Chem. 59(15), 8244-8248. DOI: 10.1021/jf201000x.

Elias, R. J., & Waterhouse, A. L. (2010). Controlling the Fenton reaction in wine. J. Agric. Food Chem. 58(3), 1699-1707. DOI: 10.1021/jf903127r.

Lambert, J. D., & Elias, R. J. (2010). The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Arch. Biochem. Biophys. 501, 65-72. DOI: 10.1016/j.abb.2010.06.013.

Elias, R. J., Anderson, M. L., Skibsted, L. H., & Waterhouse, A. L. (2009). Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping. J. Agric. Food Chem. 57(10), 4359-4365. DOI: 10.1021/jf8035484.

Elias, R. J., Anderson, M. L., Skibsted, L. H., & Waterhouse, A. L. (2009). Key factors affecting radical formation in wine studied by electron paramagnetic resonance. Am. J. Enol. Vitic. 60(4), 471-476.

Elias, R. J., Laurie, V. F., Ebeler, S. E., Wong, J. W., & Waterhouse, A. L. (2008). Analysis of selected carbonyl oxidation products in wine by HPLC-DAD. Anal. Chim. Acta 626, 104-110. DOI: 10.1016/j.aca.2008.07.048.

Elias, R. J., Kellerby, S. S., & Decker, E. A. (2008). Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 48(5), 430–441. DOI: 10.1080/10408390701425615.

Bou, R., Guardiola, F., Codony, R., Faustman, L. C., Elias, R. J., & Decker, E. A. (2008). Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric. Food Chem. 56(20), 9612-9620. DOI: 10.1021/jf8009848.

Elias, R. J., McClements, D. J., & Decker, E. A. (2007). Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions. Food Chem. 104, 1402–1409. DOI: 10.1016/j.foodchem.2007.01.072.

Chaiyasit, W., Elias, R. J., & Decker, E. A. (2007). Role of physical structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 47(3), 299–317. DOI: 10.1080/10408390600754248.

Elias, R. J., Bridgewater, J. D., McClements, D. J., Vachet, R. W., & Decker, E. A. (2006). Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions. J. Agric. Food Chem. 54(25), 9565–9572. DOI: 10.1021/jf062178w.

Elias, R. J., McClements, D. J., & Decker, E. A. (2005). Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions. 53(26), 10248–10253. DOI: 10.1021/jf0521698.

Books, Parts of Books, and Extended Conference Proceedings

Elias, R. J., & Decker, E. A. (2017). Antioxidants and their mechanisms of action In Akoh C.C. (Ed.), Food lipids: Chemistry, nutrition, and biotechnology. (4th ed.) . Oxford, UK: CRC Press, Francis & Taylor LLC. 

Zhou, L., & Elias, R. J. (2013). Understanding antioxidant and pro-oxidant mechanisms of phenolics in food lipids. In Logan A.S., Nienaber U., Pan X. (Eds.), Lipid oxidation: Challenges in food systems (pp. 297–321). Urbana, IL: American Oil Chemists’ Society Press.

Yucel, U., Elias, R. J., & Coupland, J. N. (2011). Emulsions, nanoemulsions and solid lipid nanoparticles as delivery systems in foods. In Dunford N.T. (Ed.), Food and industrial bioproducts and bioprocessing (pp. 167–181). Hoboken, NJ: Wiley Blackwell.

Elias, R. J., & Floros, J. D. (2011). Manufacturing functional foods: Effects on quality and bioavailability. In Bidlack W.R., Rodriguez R.L. (Eds.), Nutritional genomics: The impact of dietary regulation of gene function on human disease (pp. 365–383). Oxford, UK: CRC Press, Francis & Taylor LLC.

Elias, R. J., & Waterhouse, A. L. (2010). Chemical and physical deterioration of wine. In Skibsted L.H. et al (Eds.), Chemical deterioration and physical instability of food and beverages (pp. 466–482). Cambridge, UK: Woodhead Publishing Ltd.

Decker, E. A., Elias, R. J. (Editor), & McClements, D. J. (2010). Oxidation in foods and beverages and antioxidant applications. Volume 1: Understanding mechanisms of oxidation and antioxidant activity. Cambridge, UK: Woodhead Publishing Ltd.

Decker, E. A., Elias, R. J., & McClements, D. J. (2010). Oxidation in foods and beverages and antioxidant applications. Volume 2: Management in different industry sectors. Cambridge, UK: Woodhead Publishing Ltd.

Elias, R. J., & Decker, E. A. (2010). Endogenous antioxidants in foods. In Decker E.A., Elias R.J., McClements D.J. (Eds.), Oxidation in foods and beverages and antioxidant applications. Volume 1: Understanding mechanisms of oxidation and antioxidant activity (pp. 249–271). Cambridge, UK: Woodhead Publishing Ltd.

Decker, E. A., Chen, B., Panya, A., & Elias, R. J. (2010). General antioxidant mechanisms in foods. In Decker E.A., Elias R.J., McClements D.J. (Eds.), Oxidation in foods and beverages and antioxidant applications. Volume 1: Understanding mechanisms of oxidation and antioxidant activity (pp. 225–248). Cambridge, UK: Woodhead Publishing Ltd.

Research Interests

Food Chemistry

Free radical chemistry of foods:  Metal-catalyzed lipid and protein oxidation in complex foods; Redox chemistry of polyphenols; development and evaluation of novel antioxidants; oxidative stability of wine and beer.