Publications by authors named "Amer Ali Mahdi"

11 Publications

  • Page 1 of 1

Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation.

Food Chem 2021 Sep 23;356:129665. Epub 2021 Mar 23.

School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address:

The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 10 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.
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http://dx.doi.org/10.1016/j.foodchem.2021.129665DOI Listing
September 2021

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability.

Food Chem 2021 Jul 9;350:129249. Epub 2021 Feb 9.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address:

This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
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http://dx.doi.org/10.1016/j.foodchem.2021.129249DOI Listing
July 2021

Supercritical fluid extraction of four aromatic herbs and assessment of the volatile compositions, bioactive compounds, antibacterial, and anti-biofilm activity.

Environ Sci Pollut Res Int 2021 May 18;28(20):25479-25492. Epub 2021 Jan 18.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, China.

Artemisia arborescens, Artemisia abyssinica, Pulicaria jaubertii, and Pulicaria petiolaris are fragrant herbs traditionally used in medication and as a food seasoning. To date, there are no studies on the use of supercritical fluids extraction with carbon dioxide (SFE-CO) on these plants. This study evaluates and compares total phenolic content (TPC), antioxidant activity by DPPH and ABTS, antibacterial, and anti-biofilm activities of SFE-CO extracts. Extraction was done by SFE-CO with 10% ethanol as a co-solvent. A. abyssinica extract had the highest extraction yield (8.9% ± 0.41). The GC/MS analysis of volatile compounds identified 307, 265, 213, and 201compounds in A. abyssinica, A. arborescens, P. jaubertii, and P. petiolaris, respectively. The P. jaubertii extract had the highest TPC (662.46 ± 50.93 mg gallic acid equivalent/g dry extract), antioxidant activity (58.98% ± 0.20), and antioxidant capacity (71.78 ± 1.84 mg Trolox equivalent/g dry extract). The A. abyssinica and P. jaubertii extracts had significantly higher antimicrobial activity and were more effective against Gram-positive bacteria. B. subtilis was the most sensitive bacterium. P. aeruginosa was the most resistant bacterium. P. jaubertii extract had the optimum MIC and MBC (0.4 mg/ml) against B. subtilis. All SFE-CO extracts were effective as an anti-biofilm formation for all tested bacteria at 1/2 MIC. Meanwhile, P. jaubertii and P. petiolaris extracts were effective anti-biofilm for most tested bacteria at 1/16 MIC. Overall, the results indicated that the SFE-CO extracts of these plants are good sources of TPC, antioxidants, and antibacterial, and they have promising applications in the industrial fields.
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http://dx.doi.org/10.1007/s11356-021-12346-6DOI Listing
May 2021

Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method.

Int J Biol Macromol 2021 Feb 10;171:208-216. Epub 2020 Dec 10.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China. Electronic address:

This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.
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http://dx.doi.org/10.1016/j.ijbiomac.2020.12.045DOI Listing
February 2021

Structural and physicochemical characteristics of lyophilized Chinese sturgeon protein hydrolysates prepared by using two different enzymes.

J Food Sci 2020 Oct 22;85(10):3313-3322. Epub 2020 Jul 22.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.

The structural and physicochemical characteristics of protein hydrolysates prepared from Chinese sturgeon through the enzymatic hydrolysis process were evaluated. Two different enzymes including papain and alcalase 2.4L were used in the hydrolysis process. The papain enzyme significantly increased the degree of hydrolysis (20.62%) and decreased the ζ-potential (12.4 ± 1.31 mV) as compared to the alcalase enzyme, which represented 15.55% and 15.53 ± 0.77 mV, respectively. Alcalase 2.4L hydrolysate exhibited smaller particle size (822.047 ± 61.26 nm) than papain hydrolysate (1425.39 ± 44.82 nm). Hydrolysis by papain and alcalase 2.4L enzymes decreased the molecular weights (MW ≤ 1,000 Da) to 98.27% and 86.84%, respectively. The surface hydrophobicity and turbidity of the hydrolysates significantly affected by enzyme type and protein concentrations. By using the X-ray diffraction analysis, the papain hydrolysate showed a higher relative crystallinity degree (30.33%) than alcalase 2.4L hydrolysate (29.40%), whereas the Fourier transform infrared spectroscopy showed more clearly peaks for the amide bands of alcalase hydrolysate. The thermal properties also affected by enzymatic hydrolysis conditions, since the melting temperatures were 159.17 and 149.58 °C, whereas the rate of mass loss was 67.04% and 62.8%, for papain and alcalase hydrolysates, respectively. PRACTICAL APPLICATION: The enzymatic hydrolysis process of proteins is employed to obtain the nutritionally and functionality important peptides that result during the preparation of fish protein hydrolysate. The objective of this study was to investigate the structural and physicochemical characteristics of protein hydrolysate prepared from Chinese sturgeon. This study showed that these characteristics were affected by enzymatic hydrolysis conditions especially enzyme type. The finding of this study may be useful in terms of providing new information on the properties of the protein hydrolysate and the structural changes resulting from controlled enzymatic hydrolysis conditions. Overall, these conditions could potentially alter the secondary structure of the protein hydrolysates or peptides and enhance their functional properties.
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http://dx.doi.org/10.1111/1750-3841.15345DOI Listing
October 2020

Role of peppermint oil in improving the oxidative stability and antioxidant capacity of borage seed oil-loaded nanoemulsions fabricated by modified starch.

Int J Biol Macromol 2020 Jun 26;153:697-707. Epub 2020 Feb 26.

School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Borage seed oil (BSO) is one of the richest sources of γ-linolenic acid and linoleic acid, which are considered to retain plenty of health promoting benefits. However, its application in functional foods and dietary supplements remains limited owing to its superior vulnerability to oxidation. To solve this problem, ultrasound-assisted BSO-loaded nanoemulsions were prepared with modified starch incorporating different concentrations of peppermint oil (PO), as a natural antioxidant. The influence of different PO levels on the mean droplet size, rheology attributes, and oxidative stability of nanoemulsions stored at various temperatures (4, 25, and 40 °C) during 30 days storage was analyzed. In addition, DPPH and ABTS assays were used to determine the antioxidant activity and antioxidant capacity of BSO-loaded nanoemulsions, respectively. The optimized formulation (NE3; 5:5% v/v PO: BSO) exhibited a slight change in droplet size and oxidative stability at all temperatures during storage compared to other formulations. At a concentration of 328.08 μL/mL, formulation NE3 presented the minimum DPPH IC at 40 °C, which was lower than other formulations. The findings of this study revealed that the maximum retained antioxidant capacity (99.42 μg Trolox/mL) was related to NE3 comprising (5:5% v/v PO: BSO) stored at 40 °C for 30 days; which could be accredited to the role of PO as a natural antioxidant in order to improve the oxidative stability of nanoemulsion delivery system. Taken together, co-encapsulation of BSO and PO within nanoemulsions provides novel insights regarding the development of functional foods, dietary supplements and beverages.
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http://dx.doi.org/10.1016/j.ijbiomac.2020.02.292DOI Listing
June 2020

Synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier, and sonocavitation treatment in fabricating of Lavandula angustifolia essential oil nanoparticles.

Int J Biol Macromol 2020 May 21;151:702-712. Epub 2020 Feb 21.

Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China. Electronic address:

This investigation aims to evaluate the synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier (RBD-SFO), and high-energy microfluidization in synergy with the ultrasonic techniques in fabricating of Lavandula angustifolia essential oil (LAF-EO) nanoparticle. GC-MS and SEM techniques were employed to investigate the LAF-EO isolation method used. DLS analysis was employed along with CLSM and TEM techniques to investigate the physicochemical properties of nanoemulsion formulation (NE) matrices. The NE achieved the optimal spherical and size distributions of droplets (125.7 nm), Poly Dispersity Index (PdI) (0.183), and ζ-potential (-40.3 mV) when the contents of the formulation matrix were as follows: OSA-MS (2%), LAF-EO (1%), RBD-SFO (1%), and Tween-80 (1%). The findings of this work provide a new concept about the synergistic effects of amorphous OSA-modified starch and unsaturated lipid carrier as safe-grade macromolecules in the fabricating of LAF-EO nanoparticles. Besides, the application of the ultrasound cavitation phenomenon has been shown to have effective effect in reducing the droplet hydrodynamic diameter along with enhancing the distribution (PdI) and electrokinetic potential of the LAF-EO nanoparticles.
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http://dx.doi.org/10.1016/j.ijbiomac.2020.02.224DOI Listing
May 2020

Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying.

Int J Biol Macromol 2020 Jun 18;152:1125-1134. Epub 2019 Nov 18.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. Electronic address:

The aim of this study was to investigate the characteristics of the Fingered citron extract (FCE) microcapsules powders with different formulations of the encapsulation carrier agents [gum arabic (GA), maltodextrin (MD), modified starch (MS), and whey protein (WP)], which are obtained through spray drying. Encapsulation yield, encapsulation efficiency, moisture content, hygroscopicity, water activity, density properties, Carr's index, cohesiveness, flowability, porosity, wettability, solubility, color, particle size, thermal behavior, relative crystallinity, and micrographs were analyzed. Moreover, chemical structure of the microcapsule powder was identified using Fourier transform infrared spectroscopy (FT-IR). Best results were achieved when Fingered citron extract was encapsulated using gum arabic/maltodextrin/modified starch (GMS) formulation as carrier agents, where it had the highest encapsulation yield (89.39%) and encapsulation efficiency (87.20%). Furthermore, it achieved the best result in density properties, flowability, porosity, wettability, and relative crystallinity. These results have shown that using gum arabic/maltodextrin/modified starch formulation was superior for production of the Fingered citron extract microcapsules powders.
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http://dx.doi.org/10.1016/j.ijbiomac.2019.10.201DOI Listing
June 2020

Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus ( Forssk) leaves.

J Food Sci Technol 2019 Nov 31;56(11):4844-4854. Epub 2019 Jul 31.

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.

is a wild plant, extensively used during scarcity and famine; however, the information about its chemical and nutritional properties still limited. In this work, was evaluated for its chemical, nutritional and functional properties. The results revealed that mainly contained carbohydrates (72.54%), proteins (12.16%), ash (12.53%), dietary fiber (14.10%), in addition to adequate amounts of essential amino acids and minerals. Fructose, glucose, galactose, and arabinose were the major monosaccharides with a percentage of 23.32, 13.60, 1.24, and 0.25 g/100 g DW, respectively. Furthermore, it was found that contained important vitamins, including thiamin (5.37 mg/100 g DW), riboflavin (1.19 mg/100 g DW), pyridoxine (0.46 mg/100 g DW) and folic acid (0.20 mg/100 g DW). The findings of functional properties revealed good water and oil absorption capacities of 2.74 and 1.63 g/g, respectively. Foaming capacity and water solubility index were 14 and 18.74%, respectively. From these results, it can be stated that has high nutritional values, which could be used widely in food applications.
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http://dx.doi.org/10.1007/s13197-019-03947-8DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828857PMC
November 2019

Preparation, deproteinization, characterization, and antioxidant activity of polysaccharide from Medemia argun fruit.

Int J Biol Macromol 2020 Jul 9;155:919-926. Epub 2019 Nov 9.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address:

In this study, the crude polysaccharide from argun palm (Medemia argun) fruit was extracted with hot water and deproteinized by four different methods. Its structure characterization, thermal property and antioxidant activity were investigated by FT-IR spectroscopy, Scanning electron microscope, Congo-red, I-KI, DPPH assay, ABTS assay, TGA and DSC analysis. It indicated that the NaCl method was the best method in deproteinization. The argun fruit polysaccharide linked by the β-glycosidic bonds. The molecular weight of polysaccharide deproteinized with NaCl was 4.46 × 10 Da. It showed that the polysaccharide from argun palm fruit consisted of fructose, arabinose, rhamnose, galactose, glucose, xylose, and galacturonic acid. The result of TGA and DSC assay indicated that argun fruit polysaccharide has a favorable thermal stability. It was proved that, the argun fruit polysaccharide possessed high antioxidant activity and would be a new natural antioxidant.
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http://dx.doi.org/10.1016/j.ijbiomac.2019.11.050DOI Listing
July 2020

Shelf life characteristics of bread produced from ozonated wheat flour.

J Texture Stud 2018 Oct 20;49(5):492-502. Epub 2017 Dec 20.

State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads.

Practical Applications: Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread.
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http://dx.doi.org/10.1111/jtxs.12309DOI Listing
October 2018