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Taha, S., M. Abdel-Hamid, A. Awad, and F. Elshaghabee, "Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants", Egyptian Journal of Chemistry, vol. 65, issue 3, pp. 315-322, 2022.
Hamed, A. M., S. H. Taha, A. A. Darwish, and E. Aly, "Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder.", Journal of food science and technology, vol. 58, issue 6, pp. 2431-2440, 2021. Abstract

Peanut is an important crop grown worldwide. Peanut skin, the byproduct of peanut processing is a valuable byproduct due to its content of many functional components. Therefore, this study aimed to evaluate the effect of fortification of yoghurt with peanut skin extract powder (PSEP) at 50, 100 and 200 mg/L milk on the antioxidant activity (radical scavenging activity RSA%) and some quality characteristics of the resultant yoghurt during cold storage. The obtained results revealed that total phenolic content of PSEP is 109.46 mg GAE/g while it's radical scavenging activity % reached 90.57%. Fortification of yoghurt with PSEP increased the apparent viscosity, antioxidant activity, and total phenolic, acetaldehyde, and diacetyl contents as compared to control, while the syneresis of fortified yoghurt was reduced. Microbiological analysis showed that fresh control yoghurt had the highest counts of and and decreased at the end of storage in all treatments. Both control and T1 (the low concentration of PSEP) gained the highest acceptability; therefore, it was recommended that fortification of yoghurt with 50 mg of PSEP/L is more preferable than the other concentrations. In addition, it could be considered as a natural antioxidant source in formulating functional yoghurt either in industrial and/or small industrial scale.

Sitohy, M., S. Taha, A. Osman, M. Abdel-Hamid, A. Hamed, and A. Abdelbacki, "Antiviral Action of Native and Methylated Lactoferrin and β-Lactoglobulin against Potato Virus Y (PVY) Infected into Potato Plants Grown in an Open Field.", Antibiotics (Basel, Switzerland), vol. 9, issue 7, pp. 430, 2020. Abstract

Potato plants are liable to PVY infection without efficient control. Therefore, they were cultivated under greenhouse and open field conditions, artificially infected with PVY and then treated after 15 days of infection with native lactoferrin (LF) and native β-lactoglobulin (BL) and their esterified forms, MLF (methylated lactoferrin) and BLM (methylated β-lactoglobulin) to test the efficiency of this approach. Viral replication was inhibited by the applied substances, particularly the methylated forms, in a concentration-dependent manner, where the concentration of 500 μg·mL was sufficient for plant protection against the PVY infection. An open field experiment showed that one single application of the antiviral substance was enough for maximum inhibitory action against PVY. The modified milk proteins induced higher inhibitory action on PVY virus replication in the plants, compared to their native forms, which was reflected by potato growth and yield. Using the dot blot hybridization and RT-PCR techniques to detect PVY in the experimental plants showed the supremacy of native and esterified LF in inhibiting the targeted virus. The generally observed scanning electronic microscopy (SEM) structural deformations and irregular appearance in PVY particles when treated with MLF and BLM revealed their direct action. BLM, MLF and LF are efficient antiviral agents against PVY. They can not only abolish the observed PVY-induced reduction in potato growth and tuber yield, but also further increase them to higher levels than negative control.

Taha, S., I. El-Sherbiny, T. Enomoto, A. Salem, E. Nagai, A. Askar, G. Abady, and M. Abdel-Hamid, "Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers.", Foods (Basel, Switzerland), vol. 9, issue 8, pp. 986, 2020. Abstract

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin-milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.

Taha, S., M. El Abd, C. D. Gobba, M. Abdel-Hamid, E. Khalil, F. -ul Hassan, and D. Fathy, "The multifunctional activity of water-soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase", Journal of Food Processing and Preservation, vol. 44, no. 5, pp. e14434, 2020. AbstractWebsite

Abstract This study aimed to through light on the functionality of water-soluble peptide extract (WSPE) of Domiati cheese as affected by Neutrase (2.5 and 5 mg/L milk) in addition to rennin to accelerate cheese ripening. Antioxidant, angiotensin-converting enzyme (ACE) inhibitory, and anticancer activities of WSPE during ripening were assessed. All parameters under study showed a significant increase during ripening in a dose-dependent manner. WSPE from fresh or ripened cheese exhibited antioxidant, ACE inhibitory, and anticancer activities as a consequence of many bioactive peptides present. These bioactive peptides were mainly originated from α-, β-, and κ - casein. The activities of WSPE were directly proportional to the dose of the Neutrase used for cheese ripening. Practical applications Domiati cheese is the most popular and most consumable Egyptian soft cheese whether it is fresh or ripened. Cheese ripening acquires the desirable sensory properties as a result of the enzymatic degradation of its components, that is, fat and protein and as a result the release of bioactive peptides which exhibit special functions may influence consumer health. There is a wide variety of physiological activities induced by bioactive peptides. The functions of those peptides differ according to the enzyme used in manufacturing and for accelerating the ripening process. Due to the lack of information about the bioactive peptides in Domiati cheese, Neutrase was used in the manufacture of Domiati cheese to accelerate its ripening and produce a new type of Domiati cheese with high biological and functional properties and thus increasing the consumer health awareness.