Ibrahim Khalifa

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Verified

Ibrahim verified their affiliation via an institutional email.

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• Post. Doc
• Professor (Assistant) at Benha University

Persimmons are highly valued for their rich nutritional profile and health benefits; however, their perishability leads to significant post‐harvest losses and limits market potential. This study addresses these challenges by investigating the processing of persimmons into chips, focusing on three widely cultivated Chinese cultivars: Fuyu, Youhou, a...

We elucidated the effects of nitroso-hemoglobin-Arabic gum (N–H + GA) conjugates on the quality and safety of inoculated minced beef during cold-storage by investigating their microbiological and chemical changes, volatile compounds and amino acid profile. Results showed that N–H + GA significantly reduced the total bacterial counts, Salmonella, Ps...

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL fermented with L. helveticus (URLH-48) had the gr...

This study aimed to investigate the protective effect of a novel capsaicinoid glucoside (CG) against H2O2-induced oxidative stress in HepG2 cells and elucidate its underlying molecular mechanism. CG treatment significantly reduced H2O2-induced cell mortality and attenuated the production of lactate dehydrogenase and malondialdehyde in a dose-depend...

This study involved the fabrication of sonicated complex nanoparticles designed to encapsulate and deliver lutein (LU) via the electrostatic complexation of peach gum (PG) and sodium caseinate (SC), thereby improving its physicochemical stability and bioaccessibility. The sonicated LU-loaded PG-SC complex nanoparticles (LU-PS/CNPs) were studied in...

Recent advancements in plant‐based egg analogs (PBEAs) and plant‐based egg‐mimicking products (PEMP) are driven by growing consumer demand and the need for alternatives to animal‐derived products. This movement is being encouraged by several factors, including a drive toward specifically sustainability, increased allergenicity, and consumer prefere...

This research examines the nutritional characteristics of novel-prepared plant-based vegan snacks (PVSs). The proximate composition, mineral content, amino and fatty acid profiles, volatile compounds, phytochemicals, antioxidant activity, and in vitro protein and carbohydrate digestion in prepared snacks were analyzed. The PVSs were mainly prepared...

This study aimed to develop bioactive nanoemulsion (NE)-impregnated polysaccharide films to extend the shelf life of mushrooms. A stable and well-dispersed NE was prepared using 5 wt% soy protein (SP) and 10 % (v/v) lavender essential oil (LEO) through 10 min of ultrasound treatment, resulting in a droplet size of 152.3 nm, a polydispersity index (...

This study was designed to obtain the maximum extraction yield of peanut shell (PS) polyphenols using a novel carbon dioxide nanobubbles (CO2-NBs) assisted ultrasonic extraction method. CO2-NBs were generated in distilled water with a self-developed high-pressure nano-jet homogenization method and characterized by size, zeta potential and transmiss...

This study explores the potential of fluorescence spectroscopy (FS), coupled with principal component analysis (PCA) and partial least square regression (PLSR), to detect meat adulteration rapidly and non‐destructively in cooked minced beef. We aimed at evaluating FS as a simple and efficient tool for identifying cheaper meat species, that is chick...

Olive leaves (Olea europaea L.) represent a valuable by-product with potential benefits. The current study reports on leaf metabolome from 8 Egyptian cultivars based on ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) and combined with chemometrics tools. Trees’ age, cultivar type, and extraction meth...

The olive oil industry produces huge amounts of solid by-products (e.g., pomace, leaf, and stone), representing a rich source of polyphenols. Different extraction techniques were compared, including conventional (e.g., maceration) versus modern (e.g., microwave-, ultrasound-, and enzyme-assisted extraction), to yield a total of 17 extracts to inclu...

Background: Loquat fruit is consumed for its flavorful taste and a rich array of health-promoting compounds like phenolics, flavonoids, and carotenoids. This study aimed at the biochemical characterization of fresh juice from the Moroccan Mkarkeb variety of loquat and evaluating its effects on lipid homeostasis and liver steatosis in hyperlipidemic...

Freshly, consumers gave full awareness about the diet ingredients, namely fats and sugar, and their consequences. Fat replacers "mimetics" are, therefore, recently utilized in many foodstuffs to imitate the technological and sensorial functions of lipids without unhealthy side effects. Meanwhile, the shortage of structural knowledge on the technolo...

This study investigates the impact of lactic acid bacteria (LAB) on the metabolic and sensorial profile of mulberry juice, exploiting both monoculture and co-culture fermentation methods. The fermentation process was assessed using advanced analytical methods, including HPLC, HS-SPME-GC/MS, E-nose, and sensory evaluations. The results demonstrate t...

The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus, and Lactobacillus helveticus) fermentation (mono and co-cultures) on the metabolic, structural, micromorphological, and sensorial properties of...

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasoundassisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loa...

This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method. Results showed that the encapsulation efficiencies of CCF-9 and CCN were 83.14 ± 3.34 and 80.56 ± 1.17%, respectively. The interaction of C...

The effect of non-thermal (HPP and semi-HPP-CO2) and thermal (flash pasteurization, FP) treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable blends (FQVS) was investigated using multidimensional methods. First, FQVS gained an acceptability sensorial index (85.7%) compared with other formulas. FQVS/semi-HPP-CO2 showed...

Studying the multi-function bacterial implications on the natural phytochemicals could be among the best solutions for producing clean-label functional juices. This study aimed to develop a high-quality mulberry juice with enhanced antioxidant capacity through fermentation. The juice was fermented using mono- and co-cultures of Lactobacillus casei...

BACKGROUND The cryoprotective effect of xylooligosaccharide (XO) and kappa‐carrageenan (KC) mixture on silver carp proteins in fluctuated frozen storage from 4 to −18 °C was analyzed. Positive control as a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%), KC (3%) and XO/KC (3%) treatments were incorporated in silver carp surimi...

Introduction The Olive ( Olea europaea L.) is one of the most popular edible oil‐producing fruits, consumed worldwide for its myriad nutritional and health benefits. Olive oil production generates huge quantities of by‐products from the fruit, which are considered environmental hazards. Recently, more and more efforts have been made to valorize oli...

Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the me...

A developed indirect solar dryer is built and operated to dry sweet potato cubes. Since, numerous instruments have gathered experimental data to comprehensively evaluate the system’s energy, exergy, environmental, and economical aspects. Additionally, four machine learning algorithms, namely Decision Trees (DT), Gradient Boosting Regression (GBR),...

Polyphenols are well documented against the inhibition of foodborne toxicants in meat, such as heterocyclic amines, Maillard's reaction products, and protein oxidation, by means of their radical scavenging ability, metal chelation, antioxidant properties, and ability to form protein–polyphenol complexes (PPCs). However, their thermal stability, low...

Drying is one of the oldest and most conventional methods used to preserve foods. Unique traditional methods have been applied for the drying of plant‐based food products. However, the disadvantage of this approach is the low drying rate, high energy, and processing costs accompanied by the loss of nutritional quality in food products. As a substit...

Fish head, bones, and scales are the main solid fish waste or by-product, which are rich in calcium. The calcium obtained from these fish by-products can be used in feed, food, clinical, and biological materials after proper processing. This chapter first takes a glace of the fish by-products that can be used as calcium sources, with the focus on f...

Natural polyphenol-rich plant resources, such as agricultural waste, were proven to diminish insulin resistance and weight gain in rats on a high-fat diet. To test whether date seed polyphenol pills (DSPPs) might lower adipose tissue accumulation by precisely affecting adipocytes, we explored the impacts of DSPPs on cell proliferation, differentiat...

Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchon...

The utilization of biopolymers gained recent attention worldwide due to their effective role in producing eco-friendly and economical products. Mucilage from Opuntia ficus-indica (OFI, and other succulent plants) has the capacity to absorb huge amounts of water, forming a viscous colloid with interesting rheological properties. It also had the pote...

The effect of the covalent binding between anthocyanins extracted from purple potato peels and beta-lactoglobulin (β-Lg) on its ability to fabricate a green/smart halochromic biosensor combined with pullulan (Pul) was studied. The physical, mechanical, colorimetry, optical, morphological, stability, functionality, biodegradability, and applicabilit...

Commercial milk is one of the most well-known substitutes for human milk. In view of this, we performed an in-depth examination of human milk compared with camel milk. Results showed that human milk and camel milk have the same levels of saturated fatty acids. Human milk contained a higher proportion of polyunsaturated fatty acids, while camel milk...

Fig fruits are famous around the globe, especially in the Mediterranean region, owing to their versatile taste, nutrition, and bioactive compounds. This chapter discusses the processing of figs, composition of processed figs, bioactive compounds from processed figs, stability of bioactive compounds from processed figs, the functionality of processe...

Significant difficulties about the function of Hazard Analysis and Critical Control Points (HACCP) in manufacture of three genuine varieties of Egyptian cheese, namely Domiati, Karish, and Ras's cheeses, are covered in this review. Benefits of implementing HACCP include complementing other quality management systems, improving food safety, making b...

Dates have been demonstrated to display a variety of bioactivities and are rich in polyphenols. In this work, we assessed the underlying immunomodulatory effects of date seed polyphenol extracts that had been industrially encapsulated and fabricated into commercial pills in RAW264.7 macrophages using the NF-κB and Nrf2 signaling pathways. The outco...

Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk and ending with consumer consumption. While this is...

[This corrects the article DOI: 10.3389/fmolb.2022.984461.].

The protective effects of egg white protein (EWP) and isomalto‐oligosaccharide (IMO) mixture (EWP/IMO, 1:1, m/m) on Culter alburnus myofibrillar proteins (Mfp) during long‐term frozen storage were systemically evaluated by comparing Mfp samples treated with EWP/IMO, IMO or EWP alone, using sample without any of them as blank control. After long‐ter...

Several disease-modulatory FDA-approved drugs are being used in patients with neurodegenerative diseases. However, information on their toxicity-related profiles is very limited. Therefore, measurement of drug toxicity is essential to increase the knowledge of their side effects. This study aimed to identify compounds that can modulate M-cell regen...

The occurring of glycation reaction and protein-protein interaction in the energy appetizers caused browning and hardness instability while storing these appetizers, leading to the loss of consumer acceptability. Amassing among anthocyanins and proteins could mitigate the appetizers' instability. We, therefore, investigated the anti-aggregation and...

The advent of nanotechnology has initiated a profound revolution in almost all spheres of technology. The electronics industry is concerned with the ongoing miniaturization of devices and as such requires packaging technologies that will make the devices more compact and resilient. 3D packaging, system in package, and system on chip are the various...

In the present study, multi-scale methods, including emulsifying capability evaluation and emulsion stability determination, were used to explore the effect of persimmon tannin (PT) on the emulsification performance of persimmon pectin (PP). A series of PP-PT solutions containing 10 mg/mL of PP and 0.05–2 mg/mL of PT were prepared and used to fabri...

The present study aims to affect the nature of the interaction between β-lactoglobulin (β-Lg) and cyanidin 3-glucoside (C3G) or cyanidin 3-rutinoside (C3R) on the digestibility, and antioxidant capacity. C3R and C3G were-conjugated with β-Lg by means of covalent and non-covalently interaction, and their binding ability, degree of hydrolysis, solvab...

According to recent research, human exposures to polycyclic aromatic hydrocarbons (PAHs) are mainly through the food route. Food such as meat and fish are two primary sources of dietary protein. However, a certain level of unawareness and poor cooking education leads to the formation of PAHs in cooked meat and fish meals. PAHs are classified as hum...

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a t...

Milk powders (MPs) have become one of the most significant dairy products consumed globally; consequently, ensuring product quality and safety is critical. It is expected that better milk adulteration detection techniques will continue to be developed, implemented, and disseminated. In this review, we present a comprehensive snapshot production of...

Protein oxidation in meat has received immense attention since it significantly affects the quality of meat-based products. This review sheds light on the effects of protein oxidation on the physicochemical properties of meat and meat-based products during processing, and highlights major quality concerns and challenges to the food industry. Protei...

Protein oxidation in meat has received immense attention since it significantly affects the quality of meat-based products. This review sheds light on the effects of protein oxidation on the physicochemical properties of meat and meat-based products during processing, and highlights major quality concerns and challenges to the food industry. Protei...

COVID-19 is still a global pandemic that has not been stopped. Many traditional medicines have been demonstrated to be incredibly helpful for treating COVID-19 patients while fighting the disease worldwide. We introduced 10 bioactive compounds derived from traditional medicinal plants and assessed their potential for inhibiting viral spike protein...

Abstract: COVID-19 is still a global pandemic that has not been stopped. Many traditional medicines have been demonstrated to be incredibly helpful for treating COVID-19 patients while fighting the disease worldwide. We introduced 10 bioactive compounds derived from traditional medicinal plants and assessed their potential for inhibiting viral spik...

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...

Both natural and synthetic peptides are not only biologically important, continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing, namely emulsion-based products. The emulsions may basically be oil-in-water or water-in-oil, as well as temporary, semi-permanent, or...

The novel coronavirus (2019-nCoV) triggered a worldwide rise in the prevalence of the coronavirus outbreak (COVID-19) and surfaced as a universal wellbeing matter. Analogous with SARS-CoV and MERS-CoV, the main 3-chymotrypsin-alike cysteine protease (3CL Pro) virus enzyme that manages the replications of 2019-nCoV and regulates its existence span,...

In the study, the structure properties of persimmon pectin (PP) affecting the interfacial performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water interface was evaluated by interfacial tension and interfacial shear/dilatational rheology. Further, the emulsifying and emulsion stabilizing capability of PP were ex...

The novel coronavirus (2019-nCoV) triggered a worldwide rise in the prevalence of the coronavirus outbreak (COVID-19) and surfaced as a universal wellbeing matter. Analogous with SARS-CoV and MERS-CoV, the main 3-chymotrypsin-alike cysteine protease (3CL Pro) virus enzyme that manages the replications of 2019-nCoV and regulates its existence span,...

Guava (Psidium guajava L., the Myrtaceae family) is one of the most widely processed fruits worldwide, especially in the Mediterranean region. Recently, ex vivo and in vivo studies proved that guava fruits and their byproducts are associated with different health-promising effects, mostly due to their high levels of biologically active phytochemica...

The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF‐dishes are popular, they present several health hazards incl...

For the first time, the characteristics, formulas, challenges, technical concerns, and health benefits of the nutritious appetizers were comprehensively narrated. Research findings from available literature were compiled, and the possible approaches that could be employed to improve nutritious bar stability and amend their producibility were presen...

Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on f...

Citation: Nawaz, A.; Li, E.; Khalifa, I.; Walayat, N.; Liu, J.; Nilofar; Muhammad Ahsan, H.; Irshad, S.; Barakat, H.; Lorenzo, J.M.; et al. Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. Foods 2021, 10, 2692. Abstract: Pectin has been widely...

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure,...

In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morp...

The effect of kappa-carrageenan oligosaccharides was analyzed on the gelling abilities of grass carp myofibrillar proteins (MP) during 60 days frozen storage. Four gel treatments were prepared: control without additives (C), a positive control with sucrose: sorbitol (PC), and two batches with 1 and 2% of kappa-carrageenan (KC). All MP gels showed a...

We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-β-lactoglobulin (β-Lg). The results indicated that anthocyanins structurally inhibited the formation of advanced glycation end-products, where petunidin-3-rutinoside-(p-coumaryl)-5-glucoside (Pt-Gl) exerted higher effect...

Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size,...

Saffron is considered as most prominent food product used in medicine, flavouring and colouring substances due to its bioactive compounds that have health-boosting characteristics. Saffron has been cultivated to get flower and obtain metabolites from dried stigma. The main phytochemicals found in saffron are picrocrocin, safranal, kaempferol, pheno...

Today's environmental balance has been compromised by the unreasonable and sometimes dangerous actions committed by humans to maintain their dominance over the Earth's natural resources. As a result, oceans are contaminated by the different types of plastic trash, crude oil coming from mismanagement of transporting ships spilling it in the water, a...