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Articles by Hatem S. Ali
Total Records ( 2 ) for Hatem S. Ali
  Khaled F. Mahmoud , Hatem S. Ali and Azza A. Amin
  Background and Objective: Nanoencapsulation involves coating for bioactive compounds and can strongly affect their mechanical, formative properties, bioavailability and stability. The aim of this study was to benefit the bioactive compounds extracted from Egyptian prickly pear peel fruit in nanoencapsulation formula to protect and improve their stability and bioavailability and evaluate their activity comparing to synthetic ones. Materials and Methods: Bioactive compounds were extracted by ethanol, exposed to ultrasonic water bath, then encapsulated in two natural polymers (sodium alginate and chitosan) using nanotechnology techniques aside with their chemical and physical evaluation and application in guava juice. Results: No significant differences in DPPH radical-scavenging activity were observed between ethanol extract (EE) and nanoencapsulate formulas (NEE-Chi and NEE-Algi+Chi) of prickly pears peels fruit extract at 15 mg mL–1 concentration. While, scavenging activity of prickly pears peels fruit extract in NEE-Alg at the same concentration was also significantly less than other formulas. Nanoencapsulate extract in chitosan (NEE-Chi) and NEE-Alg+Chi formulas had the highest reducing power activity (481.76 and 462.49 μg GAE/100 g DW), respectively. The highest nanoencapsulated yield and efficiency were observed for NEE-Chi formula being 91.74 and 97.81%, respectively. Thermal stability (DSC) of nano-encapsulated increased after nano-encapsulation showing the highest results with NEE-Alg+Chi being 219.53°C. The addition of NEE-Alg+Chi to guava juice showed significantly affected the taste, odor, color, mouth feel, appearance and overall acceptability being 6.9, 6.7, 6.8, 6.8, 6.8 and 6.7, respectively, compared to other samples of guava juice supplemented with prickly pears peel fruit extracts. The highest content of total antioxidant capacity in guava juice samples was found in NEE-Chi formula stored for 120 days at 23°C. Conclusion: The impact of this study indicated that nanoencapsulation affects positively the bioactive compounds extracted from prickly pears peels fruit, improves the antioxidant activity, enhancing the quality and stability of bioactive compounds.
  Hatem S. Ali , Amr Farouk Mansour , M.M. Kamil and Ahmed M.S. Hussein
  Background and Objective: Spent coffee grounds (SCGs) are the most abundant residual material (45%) obtained during the instant coffee production. Therefore, around 6 million tons of SCGs generated per year. The purposes of the present study consisted in evaluating the use of SCGs as innovative functional food ingredient in bakery products and study the effect of SCGs and their chemical constituents on the sensory properties, volatile constituents and rheological properties of the final product. Materials and Methods: Effect of mixing wheat flour with 2, 4 and 6% SCGs on rheological properties of the obtained dough was evaluated, then chemical, texture profile and sensory properties of the final product were studied. Results: Rheological properties of mixed wheat flour with SCGs dough was affected slightly with the higher dietary fiber content. Moisture content of SCGs reached to 58.98%, therefore, was dried to reach 7.47% to control the microbial activity. Protein, ash, crude fiber and total carbohydrate of SCGs were 8.97, 2.77, 51.86 and 78.5%, respectively. Also, SCGs is good source of lipids (13.89%). Chemical composition of biscuit indicated that increasing mixing level of SCGs (2-6%) has shown good enhancement in fiber and ashes compared to control sample. Volatile sensory active compounds of biscuits and its supplemented mix with SCGs was evaluated. Thirty-eight volatile compounds was separated and identified in the biscuit samples by using SPME/GC-MS analysis. Hunter color parameter of produced biscuit indicated that whiteness (L*) of control sample reached to 71.17, while mixing SCGs with wheat flour at levels 2, 4 and 6% decreased L* to 66.31, 54.88 and 43.88, respectively. Also, redness degree (a*) was lower in wheat flour (0.45) than SCGs (3.57). Therefore, a* value of biscuit increased with increasing mixing level of SCGs. Sensory properties of biscuits showed that increasing SCGs level decreased significantly the color score but overall acceptability not affected significantly. Conclusion: Spent coffee grounds contains sufficient amounts from dietary insoluble fibers, protein, lipids, ashes and lower glycaemic sugars. Mixing wheat flour with SCGs affected slightly the rheological properties of dough and overall acceptability of the final product. Therefore, the obtained biscuit could be recommended to patients with obesity-related diseases and diabetes in addition to people looking for foods intake with reduced energy.
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