Dr. Monica Nabil Gayed Ibrahim
Protein alternatives, TFTAK, Tallinn, Harjumaa, Estonia
+1
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Academic Career Length
10Years (2017-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications29 May 2025 in Macromolecular Rapid Communications
Journal Article
KMKatarzyna Marszalik
Katarzyna MarszalikMPMartyna Polak
Martyna PolakJKJoanna Knapczyk-Korczak
Joanna Knapczyk-KorczakKBKrzysztof Berniak
Krzysztof BerniakMonica Nabil Gayed Ibrahim
Urszula Stachewicz +3
Plant protein‐based electrospun fibers are emerging as promising biomaterials for skin regeneration and wound healing due to their unique properties, including biocompatibility, antimicrobial effects, and anti‐inflammatory activity. This review examines four widely used plant‐derived proteins: zein, soy, wheat gluten, and pea protein, focusing on their role in tissue engineering. For designing advanced biomaterials with tailored properties to accelerate tissue repair, the stages of wound healing are introduced. The electrospinning of plant proteins is described, along with the modifications that enhance key properties such as mechanical strength and stability in wet environments. Their biodegradability makes them ideal for temporary applications, such as wound dressings and drug delivery systems, enabling the controlled and sustained release of antibacterial nanoparticles, antioxidants, and antibiotics. Moreover, the enhancement of skin regeneration by plant protein fibers is highlighted, focusing on their physicochemical properties, drug delivery capabilities, swelling behavior, and moisturizing effects. Furthermore, in vitro studies are discussed, demonstrating their ability to support cell adhesion and proliferation, promote blood vessel formation, and facilitate extracellular matrix (ECM) remodeling, leading to accelerated tissue repair. Finally, in vivo studies are reviewed, highlighting the potential of plant protein fibers for tissue repair applications.
6 September 2020 in Journal of Food Science and Technology
Journal Article
Alina ClimovaMonica Nabil Gayed IbrahimASAlisa Salamahina
Alisa SalamahinaASArtemii M. Savin
Artemii M. SavinMDMarina Dukhinova
Marina Dukhinova
Elena Krivoshapkina +1
Journal Article
Monica Nabil Gayed IbrahimHAHelena Andreson
Helena Andreson
Sana Ben OthmanIJIvi Joudu
Ivi JouduThis study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD’s nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks.
6 December 2019 in AIP Conference Proceedings
Conference Paper
SAS. A. S. Aboushanab
S. A. S. Aboushanab
DVD. V. Vyrova
D. V. Vyrova
ISI. S. Selezneva
I. S. Selezneva
Monica Nabil Gayed IbrahimA great interest to β-D-Glucans has been registered. β-D-Glucans are polysaccharides that have high physiological activity. The special physical properties of β-Glucans, such as the ability to form a gel, bind water, emulsify fat provide a wide range of its application. This work is devoted to an overview of the potential use of β-D-Glucans in the food, medical, cosmetic and other industries. Furthermore, its chemical properties and application in the food industry, meat, dairy products, cosmetics and medicine, and other biological values are also summarized. Despite the variations of sources in cereals, mushrooms, seaweeds, yeast, fungi, bacteria, there is no enough research to exploit β-Glucans fully and more effectively. The data gathered using Scopus, Web of Science and PubMed highlighted the growing interest of β-D-Glucans in today’s and future global food and medical sectors. However, some further studies are recommended to expand the relevant knowledge of β-Glucans.
30 May 2022
Journal Article
1 January 2017 in AIP Conference Proceedings
Conference Paper
Monica Nabil Gayed IbrahimISI. S. Selezneva
I. S. SeleznevaAbout Me
I am Monica Nabil Gayed Ibrahim, junior researcher and food R&D engineer at EMÜ University in Estonia from September 2022 until the present time. I finished 2014 my bachelor’s degree in the speciality of dairy products hygiene and quality from the veterinary medicine faculty in Alexandria, Egypt. The same year, I started my work experience in the fermented dairy factories “EgyFood and Labanita” as a shift engineer in the production sector for one and a half years. In late 2015, started my research and R&D experience life by travelling to Yekaterinburg, Russia and began my master's studies. In 2017, I got my master’s degree with excellent grades from the Ural Federal University in the speciality of food biotechnology. The same year, I received a governmental scholarship to study for a PhD at the ITMO University in Saint-Petersburg, Russia in speciality technology of food from plant origin. I worked at the same university as a food engineer for valorizing food waste from plant origin. I got my PhD degree in December 2022 in the technology of functional plant-based beverage production. In 2020, I started to work on my second PhD at the Estonian University of Life Sciences in the Department of Food Science and Technology and ERA-chair for Food (By-) Products Valorisation Technologies. Currently, my work is directed to the optimization and valorization of oat and cereal-based dairy alternative beverages and their by-product for sustainable, healthy and nutritious food production.