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2024
Lakshmanan, G., A. B. Altemimi, C. Sivaraj, J. Selvakumari, L. Karthik, K. Saravanan, V. Viswanathan, A. Pandian, F. Cacciola, M. R. Ali, et al., "Imperatorin from the aerial parts of Cleome viscosa L.: a characterization study and evaluation of the antibacterial activity", Natural Product Research, vol. 38, issue 5, pp. 848-855, 2024.
Rashid, E. M., F. S. A. El-Hashemy, Z. A. Thabet, and M. R. Ali, "Tracing the efficiency of food processing steps on the pesticide residuals reduction rate in fruits and vegetables", African Journal of Biological Sciences, vol. 6, issue 4, pp. 165-178, 2024. african8.pdf
Ali, M. R., H. H. Ibrahim, and A. A. Salah-Eldin, "Unveiling the Chemical Composition, Bioactive Profile and Antioxidant Capacity of Dried Egyptian Jew's Mallow Stems as a Promising Anticancer Agent.", Molecules (Basel, Switzerland), vol. 29, issue 6, 2024. Abstractmolecules-29-01377.pdf

Phytochemicals from waste materials generated by agricultural and industrial processes have become globally significant due to their accessibility and potential effectiveness with few side effects. These compounds have essential implications in both medicine and the economy. Therefore, a quantitative analysis of the phytochemical profile, sugar types, and water-soluble vitamins of dried L."DJMS" extract (dried Jew's mallow stem) was carried out with HPLC. In addition, the chemical composition, TPC, chlorophyll a and b, beta-carotene, and antioxidant effect using DPPH were investigated. Furthermore, the anticancer activity of the DJMS was evaluated by SRB assay using Huh-7 and MDA-MB-231 cell lines. In the quantitative study, DJMS extract showed a high antioxidant potential (67%) due to its content of bioactive compounds such as TPC (276.37 mg 100 g) and chlorophyll a and b (20.31, 12.02 mg 100 g, respectively), as well as some vitamins and minerals such as B-complex (B12; 146.8 mg 100 g and vitamin C 6.49 mg 100 g) and selenium (<0.2 μg kg). Moreover, the main sugar types found were sucrose and stachyose, which recorded 9.23 and 6.25 mg 100 g, respectively. Identifying phenolic and flavonoids showed that the major components were ellagic acid (4905.26 μg kg), ferulic acid (3628.29 μg kg), chlorogenic acid (3757.08 μg kg), luteolin-7--glucoside (4314.48 μg kg), naringin (4296.94 μg kg) and apigenin-6-rhamnose-8 glucoside (3078.87 μg kg). The dried stem extract showed significant MDA-MB-231 inhibition activity and reached 80% at a concentration of 1000 µg/mL of DJMS extract, related to the content of phytochemical components such as isoflavones like genistein (34.96 μg kg), which had a tremendous anticancer effect. Hence, the stem of Jew's mallow (which is edible and characterized by its viability and low production cost) possesses the capacity to serve as a pharmaceutical agent for combating cancer owing to its abundance of bioactive components.

2023
2022
Abuhlega, T. A., and M. R. Ali, "Biogenic amines in fish: Prevention and reduction", Journal of Food Processing and Preservation , vol. 46, issue e16883, pp. 1-15, 2022. food_processing_preservation_-_2022_-_abuhlega_-_biogenic_amines_in_fish__prevention_and_reduction.pdf
El-Beltagi, H. S., M. R. Ali, K. M. A. RAMADAN, R. Anwar, T. A. Shalaby, A. A. Rezk, S. M. El-Ganainy, S. F. Mahmoud, M. Alkafafy, and M. M. El-Mogy, "Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets.", Plants (Basel, Switzerland), vol. 11, issue 11, 2022. Abstract

The importance of broccoli ( var. ) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl treatment could be helpful for up to 21 days.

Abdelgawad, K. F., A. H. R. Awad, M. R. Ali, R. A. Ludlow, T. Chen, and M. M. El-Mogy, "Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid.", Plants (Basel, Switzerland), vol. 11, issue 6, 2022. Abstractplants-11-00783.pdf

The quality of fresh-cut green beans deteriorates rapidly in storage, which contributes to increased food waste and lower perceived customer value. However, chitosan (Cs) and certain plant essential oils show promise in reducing postharvest quality loss during storage. Here, the effect of Cs and the combinations of Cs + tea tree oil (TTO), Cs +x peppermint oil (PMO), and Cs + ascorbic acid (AsA) on the quality of fresh-cut green bean pods (FC-GB) is studied over a 15-d storage period at 5 °C. All four FC-GB treatments reduced weight loss and maintained firmness during storage when compared to uncoated FC-GB. Furthermore, all treatments showed higher total chlorophyll content, AsA, total phenolic compounds, and total sugars compared to the control. The best treatment for reducing microbial growth was a combination of Cs + AsA. Additionally, the combination of Cs with TTO, PMO, or AsA showed a significant reduction in the browning index and increased the antioxidant capacity of FC-GB up to 15 d postharvest.

El-Beltagi, H. S., M. M. El-Mogy, A. Parmar, A. T. Mansour, T. A. Shalaby, and M. R. Ali, "Phytochemical Characterization and Utilization of Dried Red Beetroot () Peel Extract in Maintaining the Quality of Nile Fish Fillet.", Antioxidants (Basel, Switzerland), vol. 11, issue 5, 2022. Abstractantioxidants-11-00906.pdf

Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.

2021
Awad, A. H. R., A. Parmar, M. R. Ali, M. M. El-Mogy, and K. F. Abdelgawad, "Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils", Foods, vol. 10, issue 1103, pp. 1-15, 2021. Website
Ali, M. R., R. M. Mohamed, and T. G. Abedelmaksoud, "Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds", Food Systems, vol. 4, issue 2, pp. 82-88, 2021. functional_strawberry.pdfWebsite
Ali, M. R., A. Parmar, G. Niedbała, T. Wojciechowski, A. A. El-Yazied, H. A. G. El-Gawad, N. E. Nahhas, M. F. M. Ibrahim, and M. M. El-Mogy, "Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage.", Foods (Basel, Switzerland), vol. 10, issue 7, 2021. Abstract

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress () seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips.

Darwish, O. S., M. R. Ali, E. Khojah, B. N. Samra, K. M. A. RAMADAN, and M. M. El-Mogy, "Pre-Harvest Application of Salicylic Acid, Abscisic Acid, and Methyl Jasmonate Conserve Bioactive Compounds of Strawberry Fruits during Refrigerated Storage", Horticulturae, vol. 7, issue 12, pp. 568., 2021. horticulturae-07-00568.pdf
Mostafa, H. S., M. R. Ali, and R. M. Mohamed, "Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells", Food Science and Technology, issue 100, pp. 1-11, 2021. date_juice.pdf
Abedelmaksoud, T. G., S. S. Smuda, A. B. Altemimi, R. M. Mohamed, A. Pratap-Singh, and M. R. Ali, "Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment.", Food science & nutrition, vol. 9, issue 8, pp. 4394-4407, 2021. Abstractsunroot_snack_bar_optimization_characterization_consumer.pdfWebsite

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 ( < .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.

Mohamed, R. M., M. R. Ali, S. S. Smuda, and T. G. Abedelmaksoud, "Utilization of sugarcane bagasse aqueous extract as a natural preservative to extend the shelf life of refrigerated fresh meat", Brazilian Journal of Food Technology , vol. 24, issue e2020167, pp. 1-9, 2021. utilization_of_sugarcane_bagasse_aqueous.pdf
2020
Ali, M. R., and R. E. L. M. Said, "Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise", Journal of Food Safety , vol. 40, issue 2, pp. 1-9, 2020. jfs.12771.pdf
Shehata, S. A., E. A. Abdeldaym, M. R. Ali, R. M. Mohamed, R. I. Bob, and K. F. Abdelgawad, "Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage", Agronomy, vol. 10, issue 1466, pp. 1-29, 2020.
El-Mogy, M. M., A. Parmar, M. R. Ali, M. E. Abdel-Aziz, and E. A. Abdeldaym, "Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum", Postharvest Biology and Technology, vol. 163, pp. 111143, 2020. 1-s2.0-s0925521419312293-main.pdf
2019
El-Mogy, M. M., M. R. Ali, O. S. Darwish, and H. J. Rogers, "Impact of salicylic acid, abscisic acid, and methyl jasmonate on postharvest quality and bioactive compounds of cultivated strawberry fruit", Journal of Berry Research, vol. 9, issue 9, pp. 333-348, 2019.
Abdel-Aziz, M. E., M. R. Ali, K. S. M. Hammad, and N. F. S. Morsy, "Preservative effect of carboxymethyl cellulose coating enriched with oregano (Origanum vulgare L.) essential oil on European eel (Anguilla anguilla) fillets during cold storage", EGYPTION JOURNAL OF NUTRITION, vol. 34, issue 2, pp. 1-40, 2019. fish_final_action.pdf
2018
Ali, M. R., "Consumer Acceptance of Orange Juice Mixed with Water Mint Leave Extract.", Recent patents on food, nutrition & agriculture, vol. 9, issue 1, pp. 50-54, 2018. Abstract

AIMS AND BACKGROUND: Aseptic processing is focused only fruit juices, but the processing of strengthful fruit, like fruit juice fortified with other beneficial herbs by tetrapack processing has not been attempted. The aim of the study to introduce a new form of orange juice with a good nutritional value.

MATERIALS AND METHODS: Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15min then storage at 5°C for 3 months. All of the properties of juice "physicochemical, nutritional values, microbiological and sensory" was determined.

RESULTS: The results showed that there was no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the orange juice with 15% of mint leaves extract recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than fresh or pasteurized orange juice because of increasing in addition % of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The results indicated that the juice had a good acceptability up to 3 months of storage at 5°C.

CONCLUSION: Now, the consumer is interested with nutritional and healthy foods, because functional foods reduce the health problems, as described in various patents. So, the Orange-Mint leaves blended juice will be a good option for the consumer.

2017
Khedr, E. H., and M. R. Ali, "APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA", Bull. Fac .Agric., Cairo Univ., vol. 68, pp. 293, 2017. binder1_r24-20177-3-2018.pdf
Magied, M. M. A., and M. R. Ali, "Effect of Drying Method on Physical Properties and Bioactive Compounds of Red Chili Pepper “Capsicum annuum L.”", Current Nutrition & Food Science, vol. 13, issue 1, pp. 43-99, 2017. Website
Khedr, E. H., and M. R. Ali, "SAFE POSTHARVEST TREATMENTS FOR MAINTAINING OLINDA ORANGE FRUITS QUALITY DURING MARKETING LIFE", Bull. Fac .Agric., Cairo Univ., vol. 68, pp. 425 -436, 2017. binder1_r36-201712-3-2018.pdf