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Articles by Hatem S. Ali
Total Records ( 2 ) for Hatem S. Ali
  Ahmed M.S. Hussein and Hatem S. Ali
  Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling number (sec). Addition of date seeds to oat flour decreased the t parameters of RVA such as peak viscosity, trough, breakdown, setback, final viscosity, pasting temperature and peak time. Also, sensory evaluation indicated that, increasing DS levels in snacks led to decrease the sensory scores of color and crispness but in the same time, taste was increased and flavor, appearance and overall acceptability not affected significantly. Conclusion: This by-product could be valuable and excellent source for low-priced functional food components, where, snacks characterized by its higher crude fiber, minerals and acceptable sensorial.
  Hamdy A. Shaaban , Hatem S. Ali , Gamil F. Bareh , Abdel Rahman S. Al-khalifa and May M. Amer
  Background: Nowadays, packaging research is receiving considerable attention because of the development of eco-friendly materials made from natural polymers such as chitosan (CH) and hydroxypropyl methylcellulose (HPMC). Essential oils are effective antimicrobials on important some pathogenic bacteria and can be added packaging materials due to absorb various surfaces. Objective: The main purposed of this study was to prepared antimicrobial films by incorporating different concentrations of marjoram, clove and cinnamon essential oils, into chitosan and hydroxypropyl methylcellulose films against foodborne pathogens. Methodology: Chitosan (1% w/w) was dispersed in an aqueous solution of glacial acetic acid (0.5% w/w) at 25°C. Following overnight agitation, essential oils were added to the chitosan solution. Hydroxypropyl methylcellulose 1% weight was dispersed in de-ionized water at 80°C. After the dissolution of the polysaccharide, essential oils were added. Essential oils clove (Syzgium aromaticum), marjoram (Origanum majorana ) and cinnamon (Cinnamomum zeylanicum ) were extracted by hydro-distillation. The antibacterial effects of essential oils were studied against three important food pathogens, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes by application of agar diffusion method. Also, antimicrobial effectiveness of films were studied by tryptone soy agar with 3% NaCl was used as a model solid food system (TSA-NaCl). Results: The intensity of antimicrobial efficacy was in the following order: Marjoram>clove>cinnamon. The antibacterial effectiveness of the prepared films against E. coli , S. aureus and L. monocytogenes was studied at 10°C during 12 days. The HPMC-EO and CH-EO composite films present a significant antimicrobial activity against the three pathogens considered. In all film matrices, marjoram exhibited the highest antimicrobial activity. A complete inhibition of microbial growth was observed for CH or HPMC-marjoram films for E. coli , HPMC-marjoram for L. monocytogenes and HPMC-clove for S. aureus . Conclusion: The HPMC-EO and CH-EO composite films, containing clove, cinnamon or marjoram, showed a significant antimicrobial activity (bacteriostatic effect) against the three pathogens studied (E. coli , L. monocytogenes and S. aureus ). In all film matrices, marjoram exhibited the highest antimicrobial activity.
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