This page has only limited features, please log in for full access.
This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin‐rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing the concentrations of sunroot, potato, and oats. The optimum selected concentrations of sunroot, potato, and oat were 53.99, 37.88, and 5 g, respectively, and a quadratic model was found to yield the best fit. Analysis of variance revealed that a higher sunroot content resulted in more firmness of the bar and higher overall acceptability in sensory trials. Sunroot snack bar samples without flavor (control), sunroot snack bar with cheese flavor (S1), and sunroot snack bar with olive flavor (S2) were then tested for sensory, chemical, phytochemicals, and microbial contents among control, S1, and S2 samples over a 90‐day shelf‐life study. Results showed no significant (p < .05) changes in these contents on addition of flavor. An increase in microbial load and the appearance of a bitter taste after 30 days of fresh sunroot storage were observed. No microbial growth was observed in all sunroot snack bar samples during storage at 4°C, while some microbial growth was observed at 25°C for 90 days. It was inferred that the high‐quality shelf life of the sunroot bar was 90 days at 4°C, which was shortened to a month if the bars were preserved at 25°C. There was a significant phenolic and inulin content loss at 25°C compared with 4°C in total phenolic component. Based on the results of sensory evaluation, online questionnaire of customer experience, and cost analysis, this study successfully used sunroot tubers for the production of snack bars as a promising new raw material, which was introduced healthily with a suitable price for such product compared with other products in the market.
Tarek Gamal Abedelmaksoud; Sayed Saad Smuda; Ammar B. Altemimi; Reda Mahgoub Mohamed; Anubhav Pratap‐Singh; Marwa Rashad Ali. Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment. Food Science & Nutrition 2021, 9, 4394 -4407.
AMA StyleTarek Gamal Abedelmaksoud, Sayed Saad Smuda, Ammar B. Altemimi, Reda Mahgoub Mohamed, Anubhav Pratap‐Singh, Marwa Rashad Ali. Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment. Food Science & Nutrition. 2021; 9 (8):4394-4407.
Chicago/Turabian StyleTarek Gamal Abedelmaksoud; Sayed Saad Smuda; Ammar B. Altemimi; Reda Mahgoub Mohamed; Anubhav Pratap‐Singh; Marwa Rashad Ali. 2021. "Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment." Food Science & Nutrition 9, no. 8: 4394-4407.
In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.
Nesren Elsayed; Hatem El-Din; Ammar Altemimi; Hanaa Ahmed; Anubhav Pratap-Singh; Tarek Abedelmaksoud. In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread. Molecules 2021, 26, 2433 .
AMA StyleNesren Elsayed, Hatem El-Din, Ammar Altemimi, Hanaa Ahmed, Anubhav Pratap-Singh, Tarek Abedelmaksoud. In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread. Molecules. 2021; 26 (9):2433.
Chicago/Turabian StyleNesren Elsayed; Hatem El-Din; Ammar Altemimi; Hanaa Ahmed; Anubhav Pratap-Singh; Tarek Abedelmaksoud. 2021. "In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread." Molecules 26, no. 9: 2433.
Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm2) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.
Yasir Arafat; Ammar Altemimi; Anubhav Pratap-Singh; Laxmikant Badwaik. Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets. Polymers 2021, 13, 1240 .
AMA StyleYasir Arafat, Ammar Altemimi, Anubhav Pratap-Singh, Laxmikant Badwaik. Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets. Polymers. 2021; 13 (8):1240.
Chicago/Turabian StyleYasir Arafat; Ammar Altemimi; Anubhav Pratap-Singh; Laxmikant Badwaik. 2021. "Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets." Polymers 13, no. 8: 1240.
The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.
Ammar Altemimi; Asaad Al-Hilphy; Tarek Abedelmaksoud; Salam Aboud; Laxmikant Badwaik; Lakshmanan G; Shaba Noore; Anubhav Pratap-Singh. Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice. Applied Sciences 2021, 11, 2842 .
AMA StyleAmmar Altemimi, Asaad Al-Hilphy, Tarek Abedelmaksoud, Salam Aboud, Laxmikant Badwaik, Lakshmanan G, Shaba Noore, Anubhav Pratap-Singh. Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice. Applied Sciences. 2021; 11 (6):2842.
Chicago/Turabian StyleAmmar Altemimi; Asaad Al-Hilphy; Tarek Abedelmaksoud; Salam Aboud; Laxmikant Badwaik; Lakshmanan G; Shaba Noore; Anubhav Pratap-Singh. 2021. "Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice." Applied Sciences 11, no. 6: 2842.
Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.
Zina Alkanan; Ammar Altemimi; Asaad Al-Hilphy; Dennis Watson; Anubhav Pratap-Singh. Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. Applied Sciences 2021, 11, 2507 .
AMA StyleZina Alkanan, Ammar Altemimi, Asaad Al-Hilphy, Dennis Watson, Anubhav Pratap-Singh. Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. Applied Sciences. 2021; 11 (6):2507.
Chicago/Turabian StyleZina Alkanan; Ammar Altemimi; Asaad Al-Hilphy; Dennis Watson; Anubhav Pratap-Singh. 2021. "Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020." Applied Sciences 11, no. 6: 2507.
Artemisia herba-alba Asso. (Wormwood) is a wild aromatic herb that is popular for its healing and medicinal effects and has been used in conventional as well as modern medicine. This research aimed at the extraction, identification, and quantification of phenolic compounds in the aerial parts of wormwood using Soxhlet extraction, as well as characterizing their antimicrobial and anitoxidant effects. The phenolic compounds were identified in different extracts by column chromatography, thin layer chromatography (TLC), and high performance liquid chromatography. Five different fractions, two from ethyl acetate extraction and three from ethanolic extraction were obtained and evaluated further. The antimicrobial activity of each fractions was evaluated against two Gram-positive (Bacillus cereus and Staphylococcus aureus) and two Gram-negative microorganisms (Escherichia coli and Proteus vulgaris) using the disc-diffusion assay and direct TLC bioautography assay. Fraction I inhibited B. cereus and P. vulgaris, Fraction II inhibited B. cereus and E. coli, Fraction III inhibited all, except for P. vulgaris, while Fractions IV and V did not exhibit strong antimicrobial effects. Their antioxidant capabilities were also measured by calculating their ability to scavenge the free radical using DPPH method and the ferric reducing antioxidant power (FRAP) assay. Ethanolic fractions III and V demonstrated excellent antioxidant properties with IC50 values less than 15.0 μg/mL, while other fractions also had IC50 values less than 80.0 μg/mL. These antioxidant effects were highly associated with the number of phenolic hydroxyl group on the phenolics they contained. These extracts demonstrated antimicrobial effects, suggesting the different phenolic compounds in these extracts had specific inhibitory effects on the growth of each bacteria. The results of this study suggested that the A. herba-alba can be a source of phenolic compounds with natural antimicrobial and antioxidant properties which can be used for potential pharmaceutical applications.
Muthanna Mohammed; Uttpal Anand; Ammar Altemimi; Vijay Tripathi; Yigong Guo; Anubhav Pratap-Singh. Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of White Wormwood (Artemisia herba-alba). Plants 2021, 10, 164 .
AMA StyleMuthanna Mohammed, Uttpal Anand, Ammar Altemimi, Vijay Tripathi, Yigong Guo, Anubhav Pratap-Singh. Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of White Wormwood (Artemisia herba-alba). Plants. 2021; 10 (1):164.
Chicago/Turabian StyleMuthanna Mohammed; Uttpal Anand; Ammar Altemimi; Vijay Tripathi; Yigong Guo; Anubhav Pratap-Singh. 2021. "Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of White Wormwood (Artemisia herba-alba)." Plants 10, no. 1: 164.
The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.
Hassan Hadi Mehdi Al Rubaiy; Ammar Altemimi; Ali Khudair Jaber Al Rikabi; Naoufal Lakhssassi; Anubhav Pratap-Singh. Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction. Applied Sciences 2021, 11, 430 .
AMA StyleHassan Hadi Mehdi Al Rubaiy, Ammar Altemimi, Ali Khudair Jaber Al Rikabi, Naoufal Lakhssassi, Anubhav Pratap-Singh. Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction. Applied Sciences. 2021; 11 (1):430.
Chicago/Turabian StyleHassan Hadi Mehdi Al Rubaiy; Ammar Altemimi; Ali Khudair Jaber Al Rikabi; Naoufal Lakhssassi; Anubhav Pratap-Singh. 2021. "Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction." Applied Sciences 11, no. 1: 430.
This work reports the synthesis of silver nanoparticles (AgNPs) using aqueous extract of Plumbago auriculata, and evaluates their antibacterial and larvicidal activities. The synthesized silver nanoparticles were characterized by various spectroscopy techniques, such as FTIR, XRD, TEM, EDX, Zeta potential, and DLS. The synthesized AgNPs exhibited significant antibacterial activity against Gram-positive and Gram-negative bacteria, such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. Furthermore, synthesized nanoparticles inhibited the fourth instars larvae of Aedes aegypti and Culex quinquefasciatus at the concentration of 45.1 and 41.1 µg/mL respectively. Results of dose-dependent studies showed that synthesized nanoparticles were also effective at low concentrations. Molecular docking studies performed with the salivary protein and odorant-binding protein of Aedes aegypti and Culex quinquefasciatus demonstrated that the naphthoquinone compound plumbagin exhibited reliable binding affinity towards the two enzymes. The findings thus reveal that the plant extract and its nanoparticles can be a better alternative to available chemicals to control mosquitos.
Lakshmanan Govindan; Sathiyaseelan Anbazhagan; Ammar B. Altemimi; Karthik Lakshminarayanan; Sivaranjan Kuppan; Anubhav Pratap-Singh; Murugesan Kandasamy. Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam. Plants 2020, 9, 1577 .
AMA StyleLakshmanan Govindan, Sathiyaseelan Anbazhagan, Ammar B. Altemimi, Karthik Lakshminarayanan, Sivaranjan Kuppan, Anubhav Pratap-Singh, Murugesan Kandasamy. Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam. Plants. 2020; 9 (11):1577.
Chicago/Turabian StyleLakshmanan Govindan; Sathiyaseelan Anbazhagan; Ammar B. Altemimi; Karthik Lakshminarayanan; Sivaranjan Kuppan; Anubhav Pratap-Singh; Murugesan Kandasamy. 2020. "Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam." Plants 9, no. 11: 1577.
Kaempferol (KA) is a natural flavonol that can be found in plants and plant-derived foods with a plethora of different pharmacological properties. In the current study, we developed an efficient extraction method for the isolation of KA from ultrasonicated basil leaves (Ocimum basilicum). We successfully employed a Box–Behnken design (BBD) in order to investigate the effect of different extraction variables including methanol concentration (40–80%), extraction temperature (40–60 °C), and extraction time (5–15 min). The quantification of KA yield was carried out by employing a validated densitometric high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS). The obtained data showed that the quadratic polynomial model (R2 = 0.98) was the most appropriate. The optimized ultrasonic extraction yielded 94.7 ng/spot of KA when using methanol (79.99%) at 60 °C for 5 min. When using toluene-ethyl acetate-formic acid (70:30:1 v/v/v) as a solvent, KA was detected in basil leaves at an Retention factor (Rf) value of 0.26 at 330 nm. Notably, the analytical method was successfully validated with a linear regression of R2 = 0.99, which reflected a good linear relationship. The developed HPTLC-VIS method in this study was precise, accurate, and robust due to the lower obtained results from both the percent relative standard deviation (%RSD) and SEM of the O. basilicum. The antioxidant activity of KA (half maximal inhibitory concentration (IC50) = 0.68 μg/mL) was higher than that of the reference ascorbic acid (IC50 = 0.79 μg/mL) and butylated hydroxytoluene (BHT) (IC50 = 0.88 μg/mL). The development of economical and efficient techniques is very important for the extraction and quantification of important pharmaceutical compounds such as KA.
Ammar B. Altemimi; Muthanna J. Mohammed; Lee Yi-Chen; Dennis G. Watson; Naoufal Lakhssassi; Francesco Cacciola; Salam A. Ibrahim. Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation. Foods 2020, 9, 1379 .
AMA StyleAmmar B. Altemimi, Muthanna J. Mohammed, Lee Yi-Chen, Dennis G. Watson, Naoufal Lakhssassi, Francesco Cacciola, Salam A. Ibrahim. Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation. Foods. 2020; 9 (10):1379.
Chicago/Turabian StyleAmmar B. Altemimi; Muthanna J. Mohammed; Lee Yi-Chen; Dennis G. Watson; Naoufal Lakhssassi; Francesco Cacciola; Salam A. Ibrahim. 2020. "Optimization of Ultrasonicated Kaempferol Extraction from Ocimum basilicum Using a Box–Behnken Design and Its Densitometric Validation." Foods 9, no. 10: 1379.
Essential oils of sweet lime peel, a waste by-product in the juice industry, were extracted using the vacuum assisted solvent free microwave extraction (VASFME) method. The effects of microwave output power (500–1000 W) and extraction time (20–30 min) on the essential oils yield and antimicrobial property were investigated. Optimal conditions were observed at 797.844 W microwave output power and 30 min extraction time. The essential oils yield and antimicrobial property under these conditions were 0.792 ± 0.03% and 18.25 ± 1.45 mm, respectively, which agrees with the predicted values of 0.757% and 16.50 mm. The essential oils were extracted at optimized conditions and analyzed through GCMS for compound identification. A total of 49 compounds were identified, with limonene content (43.47%) being the highest among all sweet lime peel oil compounds. Moreover, the sweet lime peels were subjected to ultrasound pre-treatment before microwave extraction. The ultrasound pre-treatment helped to increase the essential oils yield from 0.84 to 1.06% as the treatment time increased from 30 to 90 min. The increase in yield was 37.66% more compared to VASFME at 90 min treatment time.
Yasir Arafat; Ammar Altemimi; Salam Adnan Ibrahim; Laxmikant Shivnath Badwaik. Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules 2020, 25, 4072 .
AMA StyleYasir Arafat, Ammar Altemimi, Salam Adnan Ibrahim, Laxmikant Shivnath Badwaik. Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules. 2020; 25 (18):4072.
Chicago/Turabian StyleYasir Arafat; Ammar Altemimi; Salam Adnan Ibrahim; Laxmikant Shivnath Badwaik. 2020. "Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment." Molecules 25, no. 18: 4072.
Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. Practical applications Infrared heating offers a safe alternative to conventional resistance heating that equals or improves the consumer‐desired characteristics compared to fresh dried lime juice and provides a marked improvement over conventional heating. This may allow infrared processed juice to warrant a price premium over conventional thermal processing. Since dried lime producers typically thermally process their juice using the batch method, they can switch to infrared heating to improve the quality of their processed juice and promote the resulting benefits. Cost‐benefit studies would be appropriate for dried lime juice processers to evaluate the conversion of thermal processing to infrared heating to take advantage of the superior product.
Salam A. Aboud; Ammar B. Altemimi; Asaad R. S. Al‐Hilphy; Dennis G. Watson. Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice. Journal of Food Processing and Preservation 2020, 1 .
AMA StyleSalam A. Aboud, Ammar B. Altemimi, Asaad R. S. Al‐Hilphy, Dennis G. Watson. Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice. Journal of Food Processing and Preservation. 2020; ():1.
Chicago/Turabian StyleSalam A. Aboud; Ammar B. Altemimi; Asaad R. S. Al‐Hilphy; Dennis G. Watson. 2020. "Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice." Journal of Food Processing and Preservation , no. : 1.
Many regions, including Basrah Governate in Iraq, suffer from undrinkable water due to high salt content and an economical means of desalinization is needed. Ohmic heating was tested as a potentially more efficient method for water distillation compared to traditional resistance heating. An ohmic heating distillation apparatus was designed, manufactured, and tested to remove Ca and other metals from high salt content tap water. Ohmic heating was used as a lower operational cost alternative to a traditional distillation device. The ohmic heating system consisted of two cylinders of heat-resistant plastic. One cylinder contained two vertical electrodes and the other one contained two horizontal electrodes. Both cylinders were used to study the effect of the combined electrode systems. Three values of electric field strength (7, 9, and 11 V/cm) were used. Physical and chemical properties were measured, including the calculation of productivity, energy efficiency, heating rate, and consumed power. The results showed that the highest water distillation productivity was 500 ml/hr using both electrode configurations at 11 V/cm, while the lowest yield of the device was at 7 V/cm with the vertical electrodes. The results showed a significant decrease (p < 0.05) in the electrical conductivity and TDS values for all electric field strengths compared to untreated tap water. The lowest values were 0.85 μS/cm and 0.45 ppm, respectively, with both horizontal and vertical electrodes, while the highest values were 1.65 μS/cm and 1.2 ppm, respectively, using the electric field strength of 7 V/cm with the horizontal electrodes. In contrast, the electrical conductivity and TDS values of a traditional distillation sample were 1.65 μS/cm and 1.10 ppm, respectively, whereas the electrical conductivity and TDS values of the untreated tap water were 1130 μS/cm and 1420 ppm, respectively. Furthermore, the pH values for all treated samples using the electric field were between 6.99 and 6.75; compared to the traditional distillation method and the untreated sample (6.76). The results showed a significant decrease (p < 0.05) in the values of Ca, Na, and K for all water samples treated using the ohmic distiller when compared to the untreated sample.
Alaa R. Abdulstar; Ammar Altemimi; Asaad Al-HiIphy; Dennis G. Watson; Naoufal Lakhssassi. Water distillation using an ohmic heating apparatus. International Journal of Ambient Energy 2020, 1 -11.
AMA StyleAlaa R. Abdulstar, Ammar Altemimi, Asaad Al-HiIphy, Dennis G. Watson, Naoufal Lakhssassi. Water distillation using an ohmic heating apparatus. International Journal of Ambient Energy. 2020; ():1-11.
Chicago/Turabian StyleAlaa R. Abdulstar; Ammar Altemimi; Asaad Al-HiIphy; Dennis G. Watson; Naoufal Lakhssassi. 2020. "Water distillation using an ohmic heating apparatus." International Journal of Ambient Energy , no. : 1-11.
The use of biosensors is considered a novel approach for the rapid detection of foodborne pathogens in food products. Biosensors, which can convert biological, chemical, or biochemical signals into measurable electrical signals, are systems containing a biological detection material combined with a chemical or physical transducer. The objective of this review was to present the effectiveness of various forms of sensing technologies for the detection of foodborne pathogens in food products, as well as the criteria for industrial use of this technology. In this article, the principle components and requirements for an ideal biosensor, types, and their applications in the food industry are summarized. This review also focuses in detail on the application of the most widely used biosensor types in food safety.
Athmar A. Ali; Ammar B. Altemimi; Nawfal Alhelfi; Salam A. Ibrahim. Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review. Biosensors 2020, 10, 58 .
AMA StyleAthmar A. Ali, Ammar B. Altemimi, Nawfal Alhelfi, Salam A. Ibrahim. Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review. Biosensors. 2020; 10 (6):58.
Chicago/Turabian StyleAthmar A. Ali; Ammar B. Altemimi; Nawfal Alhelfi; Salam A. Ibrahim. 2020. "Application of Biosensors for Detection of Pathogenic Food Bacteria: A Review." Biosensors 10, no. 6: 58.
A variety of organisms produce bioactive peptides that express inhibition activity against other organisms. Saccharomyces cerevisiae is considered the best example of a unicellular organism that is useful for studying peptide production. In this study, an antibacterial peptide was produced and isolated from Saccharomyces cerevisiae (Baker’s yeast) by an ultrafiltration process (two membranes with cut-offs of 2 and 10 kDa) and purified using the ÄKTA Pure 25 system. Antibacterial peptide activity was characterized and examined against four bacterial strains including Gram-positive and Gram-negative bacteria. The optimum condition for yeast growth and antibacterial peptide production against both Escherichia. coli and Klebsiella aerogenes was 25–30 °C within a 48 h period. The isolated peptide had a molecular weight of 9770 Da, was thermostable at 50–90 °C for 30 min, and tolerated a pH range of 5–7 at 4 °C and 25 °C during the first 24 h, making this isolated antibacterial peptides suitable for use in sterilization and thermal processes, which are very important aspect in food production. The isolated antibacterial peptide caused a rapid and steady decline in the number of viable cells from 2 to 2.3 log units of gram-negative strains and from 1.5 to 1.8 log units of gram-positive strains during 24 h of incubation. The isolated antibacterial peptide from Saccharomyces cerevisiae may present a potential biopreservative compound in the food industry exhibiting inhibition activity against gram-negative and gram-positive bacteria.
Shayma Thyab Gddoa Al-Sahlany; Ammar B. Altemimi; Alaa Jabbar Abd Al-Manhel; Alaa Kareem Niamah; Naoufal Lakhssassi; Salam A. Ibrahim. Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae. Foods 2020, 9, 324 .
AMA StyleShayma Thyab Gddoa Al-Sahlany, Ammar B. Altemimi, Alaa Jabbar Abd Al-Manhel, Alaa Kareem Niamah, Naoufal Lakhssassi, Salam A. Ibrahim. Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae. Foods. 2020; 9 (3):324.
Chicago/Turabian StyleShayma Thyab Gddoa Al-Sahlany; Ammar B. Altemimi; Alaa Jabbar Abd Al-Manhel; Alaa Kareem Niamah; Naoufal Lakhssassi; Salam A. Ibrahim. 2020. "Purification of Bioactive Peptide with Antimicrobial Properties Produced by Saccharomyces cerevisiae." Foods 9, no. 3: 324.
Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.
Alaa G. Al-Hashimi; Altemimi B. Ammar; Lakshmanan G.; Francesco Cacciola; Naoufal Lakhssassi. Development of a Millet Starch Edible Film Containing Clove Essential Oil. Foods 2020, 9, 184 .
AMA StyleAlaa G. Al-Hashimi, Altemimi B. Ammar, Lakshmanan G., Francesco Cacciola, Naoufal Lakhssassi. Development of a Millet Starch Edible Film Containing Clove Essential Oil. Foods. 2020; 9 (2):184.
Chicago/Turabian StyleAlaa G. Al-Hashimi; Altemimi B. Ammar; Lakshmanan G.; Francesco Cacciola; Naoufal Lakhssassi. 2020. "Development of a Millet Starch Edible Film Containing Clove Essential Oil." Foods 9, no. 2: 184.
Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.
Salam A. Aboud; Ammar B. Altemimi; Asaad R. S. Al-HiIphy; Lee Yi-Chen; Francesco Cacciola. A Comprehensive Review on Infrared Heating Applications in Food Processing. Molecules 2019, 24, 4125 .
AMA StyleSalam A. Aboud, Ammar B. Altemimi, Asaad R. S. Al-HiIphy, Lee Yi-Chen, Francesco Cacciola. A Comprehensive Review on Infrared Heating Applications in Food Processing. Molecules. 2019; 24 (22):4125.
Chicago/Turabian StyleSalam A. Aboud; Ammar B. Altemimi; Asaad R. S. Al-HiIphy; Lee Yi-Chen; Francesco Cacciola. 2019. "A Comprehensive Review on Infrared Heating Applications in Food Processing." Molecules 24, no. 22: 4125.
The war on multidrug resistance (MDR) has resulted in the greatest loss to the world’s economy. Antibiotics, the bedrock, and wonder drug of the 20th century have played a central role in treating infectious diseases. However, the inappropriate, irregular, and irrational uses of antibiotics have resulted in the emergence of antimicrobial resistance. This has resulted in an increased interest in medicinal plants since 30–50% of current pharmaceuticals and nutraceuticals are plant-derived. The question we address in this review is whether plants, which produce a rich diversity of secondary metabolites, may provide novel antibiotics to tackle MDR microbes and novel chemosensitizers to reclaim currently used antibiotics that have been rendered ineffective by the MDR microbes. Plants synthesize secondary metabolites and phytochemicals and have great potential to act as therapeutics. The main focus of this mini-review is to highlight the potential benefits of plant derived multiple compounds and the importance of phytochemicals for the development of biocompatible therapeutics. In addition, this review focuses on the diverse effects and efficacy of herbal compounds in controlling the development of MDR in microbes and hopes to inspire research into unexplored plants with a view to identify novel antibiotics for global health benefits.
Uttpal Anand; Nadia Jacobo-Herrera; Ammar Altemimi; Naoufal Lakhssassi. A Comprehensive Review on Medicinal Plants as Antimicrobial Therapeutics: Potential Avenues of Biocompatible Drug Discovery. Metabolites 2019, 9, 258 .
AMA StyleUttpal Anand, Nadia Jacobo-Herrera, Ammar Altemimi, Naoufal Lakhssassi. A Comprehensive Review on Medicinal Plants as Antimicrobial Therapeutics: Potential Avenues of Biocompatible Drug Discovery. Metabolites. 2019; 9 (11):258.
Chicago/Turabian StyleUttpal Anand; Nadia Jacobo-Herrera; Ammar Altemimi; Naoufal Lakhssassi. 2019. "A Comprehensive Review on Medicinal Plants as Antimicrobial Therapeutics: Potential Avenues of Biocompatible Drug Discovery." Metabolites 9, no. 11: 258.
The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.
Hassan Hadi Mehdi Al Rubaiy; Ammar Altemimi; Ali Khudair Jaber Al Rikabi; Uttpal Anand; Naoufal Lakhssassi. A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds. 2019, 1 .
AMA StyleHassan Hadi Mehdi Al Rubaiy, Ammar Altemimi, Ali Khudair Jaber Al Rikabi, Uttpal Anand, Naoufal Lakhssassi. A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds. . 2019; ():1.
Chicago/Turabian StyleHassan Hadi Mehdi Al Rubaiy; Ammar Altemimi; Ali Khudair Jaber Al Rikabi; Uttpal Anand; Naoufal Lakhssassi. 2019. "A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds." , no. : 1.
Alya Jameel Ali Alsaad; Ammar B. Altemimi; Salah Naji Aziz; Naoufal Lakhssassi. Extraction and Identification of Cactus Opuntia dillenii Seed Oil and its added Value for Human Health Benefits. Pharmacognosy Journal 2019, 11, 579 -587.
AMA StyleAlya Jameel Ali Alsaad, Ammar B. Altemimi, Salah Naji Aziz, Naoufal Lakhssassi. Extraction and Identification of Cactus Opuntia dillenii Seed Oil and its added Value for Human Health Benefits. Pharmacognosy Journal. 2019; 11 (3):579-587.
Chicago/Turabian StyleAlya Jameel Ali Alsaad; Ammar B. Altemimi; Salah Naji Aziz; Naoufal Lakhssassi. 2019. "Extraction and Identification of Cactus Opuntia dillenii Seed Oil and its added Value for Human Health Benefits." Pharmacognosy Journal 11, no. 3: 579-587.
Key lime (Citrus aurantifolia L.) is an important source of juice and vitamins. A continuous nonthermal juice pasteurizer (CNTJP) using electric field with alternating current was designed and constructed. The effect of electric field was investigated on dried (black) lime juice using voltage gradients (X1) of 24–88 V/cm and mass flow rates (X2) of 12–50 kg/hr. The treated juice was evaluated for physicochemical properties, phytochemical compounds with antioxidant capacity, and microbial quality. The results showed that there were no significant effects (p > .05) between CNTJP treatment and both the thermal treatment and the control sample regarding the total soluble solids and pH values. However, the titration acidity value of dried juices in thermal treatment was significantly higher (p < .05) compared to the control and CNTJP samples. There was a significant difference (p < .05) between CNTJP samples and both the control and the thermal treatment samples regarding the total phenolic content, ascorbic acid content, and antioxidant activity (1,1‐diphenyl 2‐picrylhydrazyl). Also, the results showed that coliform bacteria, yeast, and mold were not capable of growing in control samples (fresh juice) or all samples treated by CNTJP treatments or thermal treatments. However, the total viable count of CNTJP samples varied between 1.93 and 4.79 (Log10 CFU/mL), whereas the total viable counts of the control sample and thermal treatment were 5.99 and 3.82 (Log10 CFU/mL), respectively. At the optimum conditions of mass flow rate of 28.24 kg/hr and voltage gradient of 82.38 V/cm, the highest electrical conductivity was 0.65 S/m. Practical applications Nonthermal, high‐throughput pasteurization systems are highly desirable as alternatives to overcome the negative effects of thermal pasteurization. Electric field (EF) is one potential alternative technology. Although this study did not focus on effectiveness of log reduction of pathogens, EF resulted in fewer pathogenic indicators than nontreated dried lime juice. Electric field did demonstration superiority over thermal pasteurization for maintaining total phenolic content, ascorbic acid, and antioxidant activity in dried lime juice. Maximizing healthy characteristics of fruit juice during pasteurization can lead to a product with a higher retail value than traditional thermal processing. This potential higher economic value for EF‐treated juice could offset implementation and processing costs. The EF system described in this study can be readily scaled up by having parallel lines of size similar to this study or by increasing the tubing and electrode sizes or both.
Ammar Altemimi; Haider I. Ali; Asaad Al-HiIphy; David A. Lightfoot; Dennis G. Watson. Electric field applications on dried key lime juice quality with regression modeling. Journal of Food Processing and Preservation 2018, 42, e13637 .
AMA StyleAmmar Altemimi, Haider I. Ali, Asaad Al-HiIphy, David A. Lightfoot, Dennis G. Watson. Electric field applications on dried key lime juice quality with regression modeling. Journal of Food Processing and Preservation. 2018; 42 (6):e13637.
Chicago/Turabian StyleAmmar Altemimi; Haider I. Ali; Asaad Al-HiIphy; David A. Lightfoot; Dennis G. Watson. 2018. "Electric field applications on dried key lime juice quality with regression modeling." Journal of Food Processing and Preservation 42, no. 6: e13637.