Nameer Khairullah Mohammed

Nameer Khairullah Mohammed
University of Tikrit · Department of Food Science

PhD Professor (Assistant)
Microencapsulation, Emulsions & nanoemulsions, Oil extraction, Antioxidants, Bioactive compounds.

About

45
Publications
24,002
Reads
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930
Citations
Additional affiliations
January 2007 - April 2019
University of Tikrit
Position
  • Lecturer
Education
February 2014 - May 2018
Universiti Putra Malaysia
Field of study
  • Food Technology
September 2010 - May 2012

Publications

Publications (45)
Article
Full-text available
Plants and organic foods inherently contain bioactive compounds that combat oxidative stress effectively. A pharmacological overview of the activity and action of the active compounds against X-ray damage is provided, along with a review of the chemistry, functionality, and application aspects of active compounds derived from natural sources that m...
Article
Rice bran oil (RBO) is highly valued due to its unique properties. Due to environmental obstacles such as climate variation and global warming, there has been a growing interest in green extraction approaches recently, like ultrasound-assisted extraction (UAE), which offer several advantages in terms of sustainability and environmental impact such...
Article
Full-text available
Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods). Additionally, it has a potential to cause cancer in rodents and in humans. Chocolate, potato, bakery foods, coffee, and chocolate products are the main dietary sources of acry...
Article
Full-text available
A nanoemulsion of Iraqi Amber rice bran oil (NARBO) was prepared using an ultrasonic method. The nanoemulsions: NE1, NE2, and NE3 were formulated using an emulsifier (Tween 80 and sodium caseinate) in a ratio of 1:1 and at a concentration of (1.5, 2, 2.5%), and were examined to ensure their stability and physicochemical properties. All nanoemulsion...
Article
Full-text available
Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm d...
Article
Full-text available
The primary goal of many producers was to preserve the quality of Gouda during maturation storage. The concentration of Nigella sativa L. oil and ripening time were two main variables in the present research that were improved using the Response Surface approach (RSM). The optimal conditions for ripening Gouda cheese were 0.29 (v/v) SFNSO concentra...
Article
This work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine its antioxidant properties and oxidative stability during different storage conditions. Evaluation of the physicochemical properties of spray dry VCO and oxidative stability of the VCO creamer were pe...
Article
Full-text available
ABSTRACT Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh pota...
Article
Full-text available
A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes and health benefits. The main bioactive compounds of saffron extract (crocin and safranal) were quantified. Three formulations of SEBB were prepared based on the sucrose concentration: SEBB 1 contained 65 g of sucrose per 500 ml, SEBB 2 containe...
Article
The study explores the challenge of food waste in the commercial foodservice sector of a major developing economy in the Middle East, Iraq. It responds to the Food Waste Index report 2021 by the United Nations Environment Programme which has called for more accurate data-based assessments of wastage in national foodservice sectors of developing nat...
Article
Background One of the significant problems with peanut butter is oil separation when the product is opened after some time. The selection of vegetable oil, which acts as a stabiliser, plays a significant role in nut butter's textural and sensory quality Objective This study aimed to optimise the formulation of cashew nut butter using response surf...
Article
Full-text available
Ice cream has been selected as a good carrier of beneficial effects through the health‐promoting component incorporated into the product to meet the needs of functional food. The majority of people in the globe adore ice cream because it has distinct texture and sensory features. Ice cream is a promising carrier for the unhindered distribution of b...
Article
Full-text available
Optimization of antifungal activity and determination of antifungal mechanism in Lacto-fermented palm kernel cake against colletotrichum gloeosporioides. Tropical Agriculturist, 170 (3), 10-25. Abstract Anthracnose disease caused by Colletotrichum gloeosporioides reduces the postharvest quality of fruits and vegetables which creates large economic...
Article
This study aimed to prepare yogurt from Murrah buffalo milk with high GABA content and low fat content while keeping the physicochemical characteristics, antimicrobial effects, and antioxidant capacity within acceptable levels. Yogurt samples were prepared using buffalo milk by adjusting the fat content to 0.2%, 3.5%, and 6.5%. The results showed t...
Article
Active coating systems are a promising postharvest strategy for managing quality attributes while controlling postharvest diseases of fresh fruit. This work aims to determine the respiration, quality, antioxidant attributes, and shelf life of fresh mango treated with different natural antifungal coatings produced by Lacto-fermented antifungal compo...
Article
Full-text available
As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stomach mucosal invasion, which leads to stomach ulcers. Alcohol damages the stomach through a number of processes, including increased gastric secretion, the release of pro-inflammatory cytokines, and ethanol induces a variety of pathogenic events as it is associated...
Article
Full-text available
Numerous socio-demographic and psychographic factors affect food waste behavior of consumers at home and away. Although the effect of religiosity has been recognized, it remains only marginally investigated , especially in the context of food consumption outside the home. Previous quantitative studies have only established positive correlation betw...
Article
Full-text available
Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil. Study...
Article
Mango (Mangifera indica L.) is one of the most important tropical fruits due to its pleasant taste and high nutrient content including vitamins, minerals, and phytochemicals. Post-harvest fungal diseases, mainly anthracnose, stem-end rot, and aspergillus rot are among the major problems in mango provision throughout all the supply chain stages. Fun...
Article
Edible coatings have been applied to improve the shelf life and quality of fruit. However, little is known about the potential of bioactive peptides-based coatings for the fruit preservation. This study aimed to evaluate the antifungal activity of edible coatings produced by incorporating bioactive peptides generated by lacto-fermentation of palm k...
Article
This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extrac...
Article
Full-text available
Phytochemicals accessible in food have demonstrated efficiency against impairment by gamma radiation. The review presented here is an attempt to show the pharmacological outline of the activity of the natural antioxidants and its primary action of molecular mechanism against the damage induced by gamma rays. This research focused on the results of...
Article
Full-text available
Aquafaba is obtained by soaking different types of legumes and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations on the safety, physicochemical properties, and consumer acceptability of plant-based...
Article
Full-text available
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese...
Article
Full-text available
Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained...
Article
Since there is a high demand for the virgin coconut oil (VCO) in Iraqi markets due to having consumers recently recognized that VCO has unique nutrition benefits, this study aims to recover the virgin coconut oil (VCO) using four extraction techniques; fermentation VCO (FVCO), dry VCO (DVCO), enzymatic VCO (EVCO), and the chilling and thawing VCO (...
Article
Full-text available
This study aimed to characterize six combinations of wall materials including maltodextrin (MD)/lactose (LAC) with Arabic gum (AG), sodium caseinate (SC) and whey protein concentrate to encapsulate Nigella sativa oil (NSO). The droplet size, viscosity and emulsion stability of NSO emulsion were evaluated. The encapsulated powders were characterized...
Preprint
Full-text available
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese...
Article
Natural preservatives derived from plant sources have been actively studied as an alternative to synthetic materials. Various extraction methods had been done to utilize the torch ginger plant for food, nutraceutical and pharmaceutical applications. Supercritical carbon dioxide (SC−CO2) extraction is a sustainable green technology to extract high-p...
Article
Background Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach Therefore, this review summarizes the discovery and development of antifungal peptides using lacti...
Article
Full-text available
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray...
Article
Full-text available
The aim of this study was to identify the bioactive compound and evaluate the antibacterial activity of torch ginger flower oil extracted using subcritical carbon dioxide. The antibacterial activity was evaluated in agar diffusion assay, while MIC and MBC were determined using the microdilution broth assay. The essential oil was subjected to metabo...
Article
Full-text available
The aim of this study was to develop ice‐cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween‐20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the h...
Article
Abstract Aspergillus flavus is a toxigenic fungus well known for the synthesis of aflatoxins that contaminate crops and food products. Antifungal peptides generated by lactic acid bacteria have a high potential for applications as bio-control agent to prolong the shelf life of crops. In this study, antifungal activity of peptides generated by Lacto...
Article
Full-text available
Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several ethnics of Malaysia. The aims of the study were to determine the tubu leaves composition and biological activity including antioxidant and antibacterial. The mineral, sugar and amino acids were determined using HPLC, and bioactive compounds using GC-MS. T...
Article
Full-text available
Nigella sativa oil has a high potential to be developed into bioactive food ingredients. The aim of this study is to produce a low-fat, non-dairy creamer (NDC) from Nigella sativa oil (NSO) that is extracted by a supercritical fluid technique. The emulsion was processed with total solids of 40% and the drying process was performed using a spray dry...
Article
Full-text available
Microencapsulation is frequently used to enhance the stability of liquid food by transforming it to a free-flowing powder. This study aimed to evaluate the effect of storage for 24 days at 65°C on the overall quality and stability of microencapsulated Nigella sativa oil (MNSO) compared to uncapsulated Nigella sativa oil (NSO). During storage time,...
Article
Microencapsulation is an excellent substitute in the transformation of liquid food into stabilised powder. The objective of the present study was to examine the influence of process conditions on microencapsulation of Nigella sativa oil using spray drying, by applying the response surface methodology (RSM) by central composite design. The independe...
Data
Full-text available
The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N. sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS re...
Article
Penicillium candidum (PCA 1/TT031) synthesizes different types of extracellular proteases. The objective of this study is to optimize polyethylene glycol (PEG)/citrate based on an aqueous two-phase system (ATPS) and Response Surface Methodology (RSM) to purify protease from Penicillium candidum (PCA 1/TT031). The effects of different PEG molecular...
Article
This report shows the partitioning and purification of alkaline extracellular lipase from Penicillium candidum (PCA 1/TT031) by solid-state fermentation (SSF). In the present analysis, some of the important parameters such as PEG concentration, PEG molecular mass, salt concentration and buffer concentration were optimised through the response surfa...
Article
Full-text available
The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N . sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS r...

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