Yahya Saud Hamed

• Ph.D. Food Science and Engineering
• Professor (Associate) at Suez Canal University

This investigation clarifies the effect of utilizing composite flour prepared using millet flour (MF) and wheat flour (WF) in the development and quality analysis of biscuits enriched with white sweet potato flour (WSPF). Two variations of composite flour were formulated: A (WF: MF = 75:25) and B (WF: MF = 50:50). WSPF was used to substitute 10%, 2...

Background: Cyanidin-3-O-glucoside (C3G), is an anthocyanin mainly found in berries, and can also be produced by microorganisms. It has been traditionally used as a natural coloring agent for decades. Recently, it has been investigated for its high antioxidant activity and anti-cancer attributes. C3G has low bioavailability and is sensitive to oxi...

Purified flavonoids (PF) from Moringa oleifera leaves were incorporated in chitosan (CS) polymer at different concentrations (0.5–4%) to produce a novel edible film. The physical, structure, mechanical, and bio-functional characterizations of the film were evaluated. The incorporation of PF significantly (p < 0.05) improved the thickness, solubilit...

Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory quali...

Bio‐active food coating having natural antioxidants has attained great attention these days. Polysaccharides extracted from bacteria, fungi, and plants are considered rich in antioxidant biomolecules. Chickpea hull which is a food waste material contains a substantial quantity of antioxidants and bioactive compounds. In this study, chitosan (CS)‐ba...

The biological activities of Moringa oleifera leaf polyphenols were tested after in vitro gastrointestinal (GI) digestion and colonic fermentation (CF). Following in vitro GI digestion and CF, total phenolic compounds (TPC) were reduced by 30% and 38.82%, respectively. Moringa polyphenol extract (MPPE) substantially reduced pancreatic lipase and α‐...

This study investigated the development of biodegradable films made from a combination of carboxymethyl cellulose (CMC), Polyvinyl alcohol (PVA), and purified extract of broccoli sprout seed (BSSE). The films were characterized for their color, physical properties, surface morphology, crystallinity, mechanical properties, and thermal properties. Th...

One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein concentrate (PC), and protein isolate (AP) were inv...

The purpose of this study is to detect the impact of the covalent immobilization of β-glucosidase (β-Glu) from Thermatoga maritima on sodium alginate-based magnetically recyclable iron nanoparticles (SA- FeMNPs) for boosting robustness, facile retrieval, and recycling of enzyme. We developed a novel green method to amend the transformation of lacto...

Flavonoids are phenolic substances naturally distributed in plants with potential antidiabetic activity through the inhibition of α-glucosidase. Therefore, the present study investigated the inhibitory effects of α-glucosidase activity by purified flavonoids (PF) isolated from Moringa oleifera leaves before and after simulated gastric digestion in...

Research background: Polysaccharides isolated from plants, fungi and bacteria are associated with immunomodulatory effects. Chickpea hull, which is regarded as food industrial waste, contains considerable amount of antioxidants and bioactive compounds. Experimental approach: In the present study, we investigated the immunomodulatory activity of...

In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated. Gradually increasing in extraction temperature caused a growing in mono‐CQA and declining in 3,5‐diCQA. The...

High‐speed counter‐current chromatography (HSCCC) was utilized as an effective procedure for isolation of targeted three anthocyanins di‐glucosides from Syzygium cumini (SC) pulp by using an optimized biphasic successful combination of different solvents. The resulted fractions described by HPLC/ESI‐MS to be delphinidin 3,5‐diglucoside (DDG), petun...

Enzyme immobilization is a powerful tool not only as a protective agent against harsh reaction conditions but also for the enhancement of enzyme activity, stability, reusability, and for the improvement of enzyme properties as well. Herein, immobilization of β-glucosidase from Thermotoga maritima (Tm-β-Glu) on magnetic nanoparticles (MNPs) function...

In the present study, polysaccharides (CHPS) were prepared from chickpea hulls by hot water extraction and ethanol precipitation, and the physicochemical, functional, thermal and structural characteristics of CHPS were investigated. The results revealed that CHPS was comprised of mannose, rhamnose, galacturonic acid, glucose, galactose, xylose and...

To promote extraction of flavonoids compounds from Moringa oliefera leaves (MOL) by ultrasound-assisted extraction, Box behken desing as a kind of response surface methodology was utilized. Moreover, five macrospores resins were used to investigate the kinetics of purification of flavonoids from the MOL extract. As results, the optimal conditions f...

Edited by AR Ndhlala To promote extraction of flavonoids compounds from Moringa oliefera leaves (MOL) by ultrasound-assisted extraction, Box behken desing as a kind of response surface methodology was utilized. Moreover, five macrospores resins were used to investigate the kinetics of purification of flavonoids from the MOL extract. As results, the...

The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α‐amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised to...

In the present study, polysaccharides from chickpea hull (CHPS) were incorporated into carboxymethyl cellulose (CMC) for the development of CMC-based films. The physical and mechanical properties, color, transmittance, antioxidant and antimicrobial activities were investigated, and differential scanning calorimetry (DSC), Fourier transform-infrared...

This study was conducted to enlarge the knowledge about the changes in physical and chemical properties of Opuntia dillenii fruits during the growing stages. Significant increases were observed in weight of ten fruits, ratio of pulp/peel, seeds percentage, firmness, width and length. In addition, the levels of total soluble solids, total sugars, re...

Color, bioactive compounds and sensory evaluation of five Opuntia dillenii drinks mixed with strawberry and barley were studied during storage under cooling (4±˚C). It was found that Opuntia dillenii fruits had high levels of ascorbic acid (AA) (55.29 mg/100g), betacyanins (56.91), betaxanthin (45.64), total phenolic compounds (TCP) (179.30 mg/100g...

Cactus fruit pulp (CFP) was used in the manufacture of low-fat ice cream of unique colour and flavour, high in natural antioxidants, fiber, pectin, vitamin C and betalains pigments. The CFP was found to contain crude fibers (2.14%), vitamin C (59.5 mg/100g), betaxanthin (55.05 mg/100g), betacyanin (35.65 mg/100g), pectin (0.98%) and total phenolic...

Cactus fruit pulp (CFP) was used in the manufacture of low-fat ice cream of unique colour and flavour, high in natural antioxidants, fiber, pectin, vitamin C and betalains pigments. The CFP was found to contain crude fibers (2.14%), vitamin C (59.5 mg/100g), betaxanthin (55.05 mg/100g), betacyanin (35.65 mg/100g), pectin (0.98%) and total phenolic...