Gebremichael Gebremedhin Hailu

• Master of Science
• Lecturer at Oda Bultum University

This study investigates the synthesis and characterization of Plant-Ag-graphene nanocomposites through a combination of spectroscopic and microscopic techniques, the nanocomposites were formed by catalyzing silver nanoparticles with plant extracts, and the resulting structures were analyzed using advanced instrumentation. In the FTIR analysis, dist...

In this study nutritionally enriched apple and date jam was developed by replacing sugar with natural and artificial sweeteners stevia and sorbitol. Three different types of samples were prepared. Sample T1 was prepared by using stevia as a sweetener agent. Sample T2 was prepared by using sorbitol as a sweetener agent. Sample T3 was prepared by usi...

Thymol is a phenol monoterpene that is naturally derived from cymene and is an isomer of carvacrol. It constitutes a significant portion (10%–64%) of the essential oils found in thyme (Thymus vulgaris L., Lamiaceae), a medicinal plant renowned for its therapeutic properties. Wild thyme is native to the Mediterranean region and has been used in cook...

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these mark...

Recently, the demand for natural foods with promising health benefits has increased daily. Functional lipids such as omega 3 fatty acids, omega 6 fatty acids, linoleic acid, conjugated linoleic acid, carotenoids, and other functional compounds have many beneficial effects on human health, such as cardiovascular diseases, mental disorders, and metab...

Algae‐derived natural compounds have shown significant potential in treating various health conditions, including cancer, obesity, diabetes, and inflammation. Recent advancements in nanotechnology have enabled the development of precise drug delivery systems and diagnostic tools utilizing these compounds. Central to this innovation are the vibrant...

The pharmaceutical research sector’s inability to develop new drugs has made it challenging to combat microbial resistance. Secondary metabolites from plant extracts have been identified as potential protective agents against multi-drug-resistant bacteria. This study aimed to analyze hydro-ethanol extracts’ antioxidant and antimicrobial activities...

The encapsulation of fatty acids, including walnut oil, within complexes is a promising strategy to address challenges, for instance, low water solubility and susceptibility to oxidation while incorporating these oils into food products. Additionally, encapsulation can effectively mask undesirable odor and flavor. The current study focuses on the o...

Microencapsulation improves the stability of liquid food by moving it to a free form of powder. In the current study, Nigella sativa Oil (NSO) emulsion mixture was spray dried under various operating conditions, including inlet air temperature (IAT) of 130, 145, and 160 °C, wall material (WM), 10, 15, and 20%; feed rate (FR), 6, 9, and 12 mL/min; a...

Functional and structural properties of Moringa protein concentrate (MPC), obtained from defatted Moringa oleifera seed, were investigated after treating it with an ultrasonic technique. For this purpose, dried M. oleifera seed powder was defatted and subjected to a simple protein precipitation method to generate a MPC with 73.2% protein contents....

Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of nativ...

Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of nativ...

In this study, the effect of seed roasting using an automated roasting machine at 120, 140, and 160 ℃ for 15 minutes on the yield, physicochemical properties and oxidative stabilities of Niger seed oil was investigated. The yield increased from 42.13 % to a maximum value of 55.11 % after roasting. The refractive index ranged between (1.503-1.550) a...

This study aimed to evaluate the effect of heat-moisture treatment and hydroxypropylation on the thermal, functional, physical, and physicochemical properties of native anchote starch. Minitab 18 Statistical Software (USA, State College, Pennsylvania, Minitab, LLC) was used to perform the analysis of variance for triplicate experiments. The moistur...