Abdelmoneim K Abdalla

Abdelmoneim K Abdalla

South Valley University

H-index: 11

Africa-Egypt

About Abdelmoneim K Abdalla

Abdelmoneim K Abdalla, With an exceptional h-index of 11 and a recent h-index of 11 (since 2020), a distinguished researcher at South Valley University, specializes in the field of Dairy Microbiology and Chemistry.

His recent articles reflect a diverse array of research interests and contributions to the field:

Optimizing Germination conditions of Ghaf Seed using ZnO Nanoparticle priming through Taguchi Method Analysis

Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics

Invited review: Potential effects of short-and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Abdelmoneim K Abdalla Information

University

South Valley University

Position

College of Agriculture

Citations(all)

408

Citations(since 2020)

387

Cited By

51

hIndex(all)

11

hIndex(since 2020)

11

i10Index(all)

12

i10Index(since 2020)

12

Email

University Profile Page

South Valley University

Abdelmoneim K Abdalla Skills & Research Interests

Dairy Microbiology and Chemistry

Top articles of Abdelmoneim K Abdalla

Optimizing Germination conditions of Ghaf Seed using ZnO Nanoparticle priming through Taguchi Method Analysis

Authors

Dali V Francis,Abdul Subhan,Abdel-Hamid I Mourad,Abdelmoneim K Abdalla,Zienab FR Ahmed

Published Date

2024/3/8

Ghaf, a resilient tree in arid environments, plays a pivotal role in ecological restoration, desertification mitigation, and cultural heritage preservation. However, the seeds' inherent challenges, notably their hard outer coating restricting germination, emphasize the pressing need for innovative strategies. This work aimed to investigate the optimization of Ghaf seed germination process through seed priming with ZnO nanoparticles treatment (duration (t), concentration (c), temperature (T) and agitation (a), employing the Taguchi method for efficient experimental design. Notably, it revealed that concentration is a pivotal influencer in the optimization of Ghaf seed. The results showed that the concentration of ZnO nanoparticles has no linear relation with any other parameters. To verify the outcomes, validation tests were performed utilizing the predicted optimal parameters. The observed low error ratio, falling within the range of 1–6%, confirmed the success of the Taguchi methodology in identifying optimal levels of the factors chosen. Significantly, ZnO-primed seeds showcased a remarkable enhancement in Ghaf seed germination, increasing from 15–88%. This study introduces a novel approach utilizing ZnO nanoparticle treatment optimized through the Taguchi method, significantly enhancing seed germination rates of Ghaf seeds and offering a promising avenue for sustainable agricultural practices in arid environments.

Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics

Authors

Abdelmoneim Abdalla,Basim Abu-Jdayil,Saffana AlMadhani,Fathalla Hamed,Afaf Kamal-Eldin,Thom Huppertz,Mutamed Ayyash

Journal

Journal of Dairy Science

Published Date

2022/6/1

Camel milk (CM) can be used as an ingredient to produce various dairy products but it forms weak rennet-induced and acid-induced gels compared with bovine milk (BM). Therefore, in this study, we aimed to investigate the effect of blending bovine milk with camel milk on the physicochemical, rheological (amplitude sweep and frequency sweep), and microstructural properties of low-fat akawi (LFA) cheese. The cheeses were made of BM only or BM blended with 15% (CM15%) or 30% (CM30%) camel milk and stored at 4°C for 28 d. The viscoelastic properties as a function of temperature were assessed. The LFA cheeses made from blended milks had higher moisture, total Ca, and soluble Ca contents, and had higher pH 4.6–water-soluble nitrogen compared with those made from BM. Analysis by scanning electron microscopy demonstrated that the microstructures formed in BM cheese were rough with granular …

Invited review: Potential effects of short-and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

Authors

Sarah F Awwad,Abdelmoneim Abdalla,Frank C Howarth,Lily Stojanovska,Afaf Kamal-Eldin,Mutamed M Ayyash

Published Date

2022/6/1

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals …

Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

Authors

Mohammed Tarique,Abdelmoneim Abdalla,Razan Masad,Ashraf Al-Sbiei,Jaleel Kizhakkayil,Tariq Osaili,Amin Olaimat,Shao-Quan Liu,Maria Fernandez-Cabezudo,Basel al-Ramadi,Mutamed Ayyash

Journal

Lwt

Published Date

2022/4/1

The current study investigated the probiotic potential and postbiotic characteristics of some lactic acid bacteria (LAB) isolated from traditional high-acid and low-moisture yogurt-like products (Labaneh). The LAB isolates were screened for different probiotic properties, namely tolerance to the gastrointestinal conditions (in vitro digestion, bile salts, and lysozyme), physiological properties (auto-aggregation, co-aggregation, hydrophobicity, adhesion to HT-29 cells, and cholesterol-lowering), production of desirable substances (bile salt hydrolase, antimicrobials, and exopolysaccharides (EPS)), and susceptibility to antibiotics. These LAB isolates had reductions of 4.5 ± 0.1 to 8.5 ± 0.8 Log10 CFU/ml after in vitro digestion. The LAB exhibited cholesterol-lowering (>30%), pathogen-inhibiting properties, and hydrophobicity values of 7.1–86.0%, 18.0–87.3%, and 20.6–87.1% (for xylene, octane, and hexadecane …

Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Authors

Mutamed Ayyash,Abdelmoneim Abdalla,Basim Abu-Jdayil,Thom Huppertz,Raman Bhaskaracharya,Saleha Al-Mardeai,Anusha Mairpady,Arachchige Ranasinghe,Anas Al-Nabulsi

Journal

LWT

Published Date

2022/2/15

Gelation of camel milk is a challenge to the industrial utilization. This study investigated the impact of low-temperature long-time (LTLT) and high-temperature short-time (HTST) pasteurization, ultra-high temperature (UHT) treatment, and high-pressure processing (HPP), at 300 and 600 MPa, on the rheological properties of the fermented milk. Both camel and bovine milk were fermented by Lactiplantibacillus plantarum and Ligilactobacillus salivarius. Both milk treated at 300 and 600 MPa showed the highest Lb. plantarum and Lb. salivarius numbers, with ∼9 log.HTST and UHT-treatment increased particle size in bovine milk but decreased it in camel milk. HPP-treatment decreased particle size in both camel and bovine milk. All fermented milk showed shear-thinning behavior, regardless of milk type, processing, culture type and storage time. For both camel and bovine milk, fermented UHT-treated milk had the …

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

Authors

Fatima Alameri,Mohammad Tarique,Tareq Osaili,Riyad Obaid,Abdelmoneim Abdalla,Razan Masad,Ashraf Al-Sbiei,Maria Fernandez-Cabezudo,Shao-Quan Liu,Basel Al-Ramadi,Mutamed Ayyash

Journal

Microorganisms

Published Date

2022/2/8

The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log10 CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log10 CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased significantly after 24 h for all isolates, while two isolates showed the highest hydrophobicity values. Moreover, isolates had attachment capabilities comparable to those of HT-29 cells, with an average of 8.03 Log10 CFU/mL after 2 h. All isolates were resistant to lysozyme and vancomycin, and 8 out of the 17 selected isolates displayed an ability to produce exopolysaccharides (EPS). Based on 16S rRNA sequencing, LAB isolates were identified as Enterococcus faecium, E. durans, E. lactis, and Pediococcus acidilactici.

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Authors

Abdelmoneim Abdalla,Basim Abu-Jdayil,Hussah Alsereidi,Fathalla Hamed,Afaf Kamal-Eldin,Thom Huppertz,Mutamed Ayyash

Journal

Journal of Dairy Science

Published Date

2022/11/1

Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim (LMPS) mozzarella cheese, made from BM, or BM mixed with 15% CM (CM15%) or 30% CM (CM30%), at various time points (up to 60 d) of storage at 4°C after manufacture. Low-moisture part-skim mozzarella cheeses using CM15% and CM30% had high moisture and total Ca contents, but lower soluble Ca content. Compared with BM cheese, CM15% and CM30% LMPS mozzarella cheese exhibited higher proteolysis rates during storage. Adding CM affected the color properties of LMPS mozzarella cheese manufactured from mixed milk. Scanning electron microscopy images showed that the microstructure of CM15% and CM30% cheeses had smooth …

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Authors

Mutamed Ayyash,Abdelmoneim Abdalla,Ahlam Alhammadi,C Senaka Ranadheera,Mohd Affan Baig,Basel Al-Ramadi,Gang Chen,Afaf Kamal-Eldin,Thom Huppertz

Journal

Food Chemistry

Published Date

2021/11/30

This study investigated probiotic survival and biological functionality of the bioaccessible fraction of fermented camel milk (FCM) and fermented bovine milk (FBM) after in vitro digestion. Furthermore, untargeted metabolomic analysis was performed to identify the bioaccessible compounds in FCM and FBM, which were produced using starter bacteria (SC), a potential probiotic (Pro) or a combination thereof (SC + Pro), followed by storage (21 d). Survival of Pro and SC + Pro bacteria in FCM was higher than in FBM throughout in vitro digestion. The antioxidant activities of the bioaccessible fractions differed slightly between culture types, whereas the antiproliferative activity of SC was highest, followed by SC + Pro. Antiproliferative activity of the bioaccessible fractions of FCM was greater than for FBM. Untargeted metabolomics of FCM demonstrated discrimination between cultures and from FBM. FCM produced with …

Biological activities of the bioaccessible compounds after in vitro digestion of low-fat Akawi cheese made from blends of bovine and camel milk

Authors

Mutamed Ayyash,Abdelmoneim Abdalla,Mouza Alameri,Mohd Affan Baig,Jaleel Kizhakkayil,Gang Chen,Thom Huppertz,Afaf Kamal-Eldin

Journal

Journal of dairy science

Published Date

2021/9/1

The objective of this study was to assess protein degradation and biological activities of the water-soluble extract (WSE) and the 10 kDa permeable and nonpermeable fractions of in vitro digesta of low-fat Akawi cheese made from blends (100:0, 85:15, or 70:30) of bovine milk and camel milk and ripened for 28 d. Biological activities, such as antioxidant activities, amylase and glucosidase inhibition, angiotensin-converting enzyme inhibition, and antiproliferative of the WSE, and the 10 kDa permeable and nonpermeable fraction of the digesta were assessed. To identify the nature of the bioaccessible compounds, untargeted metabolomic analysis was carried out by ultra-high performance liquid chromatography–quadrupole time-of-flight mass spectrometry. Higher o-phthaldialdehyde absorbances were observed in cheeses made of bovine-camel milk blends compared with cheese from bovine milk only. The WSE …

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Authors

Mutamed M Ayyash,Abdelmoneim K Abdalla,Nadia S AlKalbani,Mohd Affan Baig,Mark S Turner,Shao-Quan Liu,Nagendra P Shah

Published Date

2021/8/1

The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and …

Exopolysaccharides as antimicrobial agents: Mechanism and spectrum of activity

Authors

Abdelmoneim K Abdalla,Mutamed M Ayyash,Amin N Olaimat,Tareq M Osaili,Anas A Al-Nabulsi,Nagendra P Shah,Richard Holley

Published Date

2021/5/19

Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria (LAB). EPS serve several biological functions such as interactions between bacteria and their environments, protection against hostile conditions including dehydration, the alleviation of the action of toxic compounds (bile salts, hydrolyzing enzymes, lysozyme, gastric, and pancreatic enzymes, metal ions, antibiotics), and stresses (changing pH, osmolarity), and evasion of the immune response and phage attack. Bacterial EPSs are considered valuable by the food, pharmaceutical, and nutraceutical industries, owing to their health-promoting benefits and rheological impacts. Numerous studies have reported the unusual antimicrobial activities of various EPS against a wide variety of pathogenic microbes (bacteria, virus, and fungi). This review aims to provide a comprehensive examination of the in vitro and in vivo antimicrobial activities of different EPSs, mainly against foodborne bacterial, fungal, and viral pathogens. The mechanism of EPS action against these pathogens as well as the methods used to measure antimicrobial activities are critically reviewed.

EVALUATION OF SOME CHEMICAL PROPERTIES OF MILK POWDERS CURRENTLY AVAILABLE AT LOCAL MARKET IN EGYPT.

Authors

Abd El-Khair,AK Abdalla,FME Radwan,AA Abd-El-Allah

Journal

Egyptian Journal of Dairy Science

Published Date

2021/4/1

This study aimed to evaluate some of the chemical properties of repackaged milk powders for home use available in the local market in Egypt. Twenty-one samples of milk powders available for home use in the local retail sector were collected from different brands. The samples were analyzed for moisture, fat, protein, carbohydrate, ash, pH value and acidity. The results showed that there wera statistically significant differences between the powders of different brands. Heat treatments did not appear to have a significant effect on composition quality of the product. In general, all milk powders fulfilled the compositional requirements of Egyptian Standards (ES: 1768/2005 and ES: 8073/2017) and Codex Alimentarius (2011).

Production of lactic acid from whey permeates using lactic acid bacteria isolated from cheese.

Authors

Waiel Farghaly Sayed,Wesam Mohamed Salem,Zeinab Ahmed Sayed,Abdelmoneim Khafagy Abdalla

Journal

SVU-International Journal of Veterinary Sciences

Published Date

2020/12/1

The uses of whey permeate for lactic acid production is a dual-purpose process by producing lactic acid and decreasing the environmental pollution problem caused by dumping the lactose- rich dairy byproduct. This study aimed to investigate lactic acid production from whey permeates using lactic acid bacterial isolates. Five isolates were identified as lactobacillus casei MT682513, Enterococcus camelliae MT682510, Enterococcus faecalis MT682509, Enterococcus lactis MT682511, and Wissella paramesenteroides MT682512 using 16S rRNA. Small scale batch fermentations of permeate were conducted under uncontrolled pH conditions. pH, temperature, carbon, and nitrogen sources as well as fermentation time on the conversion rate of lactose to lactic acid were monitored. It was found that Lactobacillus casei exhibited the highest percentage of lactic acid production without any supplementations. The increasing percentage was 107% using glucose (100 gl–1) and 44.2 % using yeast extract (10 gl–1) as carbon and nitrogen sources, respectively. The optimum lactic acid production was between 30°C and 37°C within a pH value of 6. The highest production of lactic acid under the optimized conditions resulted after 14h of fermentation. This work facilitates further studies of Lactobacillus casei over the optimized conditions of whey parameters on the other industrially important for lactic acid production and applications.

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Abdelmoneim K Abdalla FAQs

What is Abdelmoneim K Abdalla's h-index at South Valley University?

The h-index of Abdelmoneim K Abdalla has been 11 since 2020 and 11 in total.

What are Abdelmoneim K Abdalla's top articles?

The articles with the titles of

Optimizing Germination conditions of Ghaf Seed using ZnO Nanoparticle priming through Taguchi Method Analysis

Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics

Invited review: Potential effects of short-and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

Potential probiotics and postbiotic characteristics including immunomodulatory effects of lactic acid bacteria isolated from traditional yogurt-like products

Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

...

are the top articles of Abdelmoneim K Abdalla at South Valley University.

What are Abdelmoneim K Abdalla's research interests?

The research interests of Abdelmoneim K Abdalla are: Dairy Microbiology and Chemistry

What is Abdelmoneim K Abdalla's total number of citations?

Abdelmoneim K Abdalla has 408 citations in total.

What are the co-authors of Abdelmoneim K Abdalla?

The co-authors of Abdelmoneim K Abdalla are Afaf Kamal-Eldin, Shao Quan Liu, Jeff Broadbent, Tareq Osaili, Basel al-Ramadi, Basim Abu-Jdayil.

    Co-Authors

    H-index: 75
    Afaf Kamal-Eldin

    Afaf Kamal-Eldin

    United Arab Emirates University

    H-index: 56
    Shao Quan Liu

    Shao Quan Liu

    National University of Singapore

    H-index: 46
    Jeff Broadbent

    Jeff Broadbent

    Utah State University

    H-index: 41
    Tareq Osaili

    Tareq Osaili

    University of Sharjah

    H-index: 36
    Basel al-Ramadi

    Basel al-Ramadi

    United Arab Emirates University

    H-index: 36
    Basim Abu-Jdayil

    Basim Abu-Jdayil

    United Arab Emirates University

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