Ahmed Taha

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Verified

Ahmed verified their affiliation via an institutional email.

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• Doctor of Philosophy
• PostDoc Position at Pennsylvania State University

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultiv...

This study aimed to evaluate the influence of ultrasonic degradation on Houttuynia cordata polysaccharide (HCP) physicochemical properties, structure characterization, and bioactivities. The results indicated that the ultrasonic degradation could significantly decrease HCP’s molecular weight (MW). Total polysaccharide, uronic acid content, solubili...

This study introduces an innovative two-range, 12-stage Marx pulse generator employing thyristor switches designed specifically for the electroporation of biological cells. The generator consists of two module capacitors of different capacitances (1 μF and 0.25 μF), which enable the generation of electrical pulses with different durations and ampli...

Pulsed electric field (PEF) as a green processing technology is drawing greater attention due to its eco-friendliness and potential to promote sustainable development goals. In this study, the effects of different electric field strengths (EFS, 0–30 kV/cm) on the structure and physicochemical features of casein micelles (CSMs) were investigated. It...

In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals...

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted...

This study aims to assess the occurrence of Staphylococcus aureus in chicken fillets and to control its growth using various lyophilized seaweed extracts (i.e., Halimeda opuntia (HO), Actinotrichia fragilis, and Turbinaria turbinata) by an agar disk diffusion assay in vitro. Results showed that prevalence of S. aureus in breast and thigh samples re...

In this study, pulsed electric field (PEF, at electric field strengths from 3.5 to 8.1 kV/cm, pulse duration (τ) = 50 μs) was used to assist the glycation between soluble potato starch and bovine serum albumin (BSA). Moreover, the physicochemical and stability of BSA/starch conjugates emulsions were characterized. Spectroscopic investigations (A420...

In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulosic biomasses were examined using X-ray diffraction (XRD), scanning electron microscope (SEM), and Fo...

Advances in animal husbandry and better performance of livestock results in growing demands for feed and its nutrients, bioactive compounds (bioactives), such as vitamins, minerals, proteins, and phenolics, along with drugs/vaccines. To protect the feed bioactives in unintended circumstances, they can be encapsulated to achieve desired efficacy in...

Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food prot...

The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailm...

The need for transparency in health and food safety always confronts customers with questions such as product content, the origin of production, production processes, additives used, and the status of ethical factors in the production process. These factors seem to be answered transparently in clean-label foods. This is why the clean label is incre...

High intensity ultrasound (HIU) effects on soy 7S proteins in various pH (pH=3.0 and 7.0) and ionic strengths (I=0.1, 0.3 and 0.5) were investigated. When dissolved in pH=7.0, the 7S proteins formed aggregates at the low ionic strength (I=0.1), while large aggregates were dissociated as the ionic strengths increased (I=0.3 or 0.5) after HIU treatme...

This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G') of peanut,...

β-carotene is lipid-soluble nutrient. However, the application of β-carotene in food systems is limited due to its poor water solubility and low bioaccessibility. In this work, we proposed a food-grade soy protein cold-set bulk emulsion gels for β-carotene delivery. In the current study, the formation of cold-set β-carotene bulk emulsion gels was i...

The physicochemical characteristics, interfacial, and emulsifying properties of β-conglycinin (7S) at various protein concentrations (c), pH values (pH), and NaCl concentrations (NaCl) were characterized. The increase in c did not change the z-average diameters, solubility, and hydrophobicity but remarkably increased the net charges of 7S. The inte...

This study characterized the nanoparticles and the binding mechanism between pH-shifted soy β-conglycinin (β-CG) and hesperetin (Ht)/hesperidin (Hd). Different structural characteristics and concentrations of Ht/Hd were found to affect the encapsulation efficiency, loading amount, and particle size of pH-shifted β-CG‒Ht/Hd nanoparticles. This was t...

Gel‐like emulsions were produced by high‐intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel‐like emulsions. The parti...

Abstract Background Emulsion systems are widely applied in food industry. Several methods have been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) has attracted much attention because it is considered as an eco-friendly and cost-effective method. The acoustic cavitation phenomenon induced by HIU devices can boo...

The influence of pH (2–7) on the interfacial and emulsifying properties of β-conglycinin/pectin (7S/PC) mixtures was investigated. At pH 2–3 (pH < pI of 7S), 7S/PC mixtures had a large size and low Zeta potential, leading to slower adsorption kinetics. When treated by deformation amplitude in the non-linear region, Lissajous plots of 7S/PC mixtures...

This study investigated the influence of pH-shift treatment on the conformational state, interfacial properties and emulsifying capacities of β-conglycinin (7S proteins). The conformational state was evaluated using dynamic light scattering, intrinsic tryptophan fluorescence spectroscopy, and far-UV circular dichroism spectroscopy. The interfacial...

The effects of ultrasonic-assisted extraction (UAE, 200 W, 20 min) on the yield and physicochemical properties of different walnut proteins (WNPs, including albumin, globulin, and glutelin) were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that UAE could result in protein molecular fragmentat...

The effects of high intensity (low-frequency) ultrasound (HIU, 80 W cm−2, 20 kHz for 0, 10 or 25 min) on the physicochemical properties of native, alcohol denatured and heat moisture denatured soybean protein isolates (SPI) were investigated. For the non-HIU samples, native SPI showed higher solubility, higher surface hydrophobicity and smaller par...

In this study, high intensity ultrasound (HIU) was used to produce food protein stabilized emulsions under different ionic strengths (0, 25, 50, 100, 200 and 300 mM NaCl). Five plant and animal food proteins, whey protein isolate (WPI), soy protein isolate (SPI), bovine gelatin, peanut protein isolate (PPI) and corn zein were selected as protein em...

A lipo-dipeptide (C13-lysine-arginine, C13-KR) was designed as a potential emulsifier with good emulsifying properties under acidic condition. Compared with two traditional emulsifiers (whey protein isolate and Tween 80), C13-KR emulsion had the minimum mean size but the highest zeta potential (around +100 mV). Moreover, C13-KR emulsion showed bett...

The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm-2, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was fou...