Food Science, Nutrition and Dietetics, Agricultural and Biological Sciences, Microbiology
11
Scopus Publications
Scopus Publications
Whey Protein Biopolymer Coatings for Sustainable Preservation of Potato Quality During Storage Hadeel Obeidat, Haneen Tarawneh, Samar Shawaqfeh, Rawan Al-Jaloudi, Yousef H. Tawalbeh, et al. Polymers, 2025 Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without chitosan, in maintaining potato quality under different storage conditions and durations. Tubers were treated with WPC coating (WC1) or WPC–chitosan coating with additives (WC2) and stored at room temperature (RT, 24 °C), refrigeration (RF, 4 °C), or incubator (IC, 20 °C) for up to 48 days. Dry matter (DM), firmness (FR), and total soluble solids (TSS) were determined every 8 days. DM ranged between 17.3–20.7%, FR between 5.6–8.1 N, and TSS between 3.4–5.3 °Brix. Storage period (SP) had the strongest influence, with DM peaking after 16–24 days, FR gradually decreasing, and TSS dropping sharply after 32 days. Coating did not significantly affect DM, but WC2 improved FR retention while slightly lowering TSS. RF best preserved FR and TSS, whereas RT and IC accelerated quality loss. Overall, WPC-based coatings, particularly WC2, provide a biodegradable and effective strategy to reduce postharvest losses, maintain potato quality, and support sustainable food preservation.
Antioxidant, Antibacterial, and Antidiabetic Activities of Different Extracts from Wild Olive Leaves Grown in United Arab Emirates Maher M. Al-Dabbas, Rawan Al-Jaloudi, Hani J. Hamad, Bha’a Aldin Al-Nawasrah, Doa’a Al-Refaie, et al. Processes, 2025 Olive leaves (Olea europaea L.) are a source of natural bioactive compounds with various health benefits and are often considered agricultural waste. This study aimed to evaluate the antioxidant, antibacterial, and antidiabetic activities of an infused aqueous extract and ultrasonic-assisted extracts (aqueous, methanol, ethyl acetate, and hexane) from wild olive leaves grown in the United Arab Emirates (UAE). The aqueous-infused extract exhibited the highest total phenolic content (TPC; 91.9 mg GAE/g extract), the highest reducing power activity, the lowest IC50 value for diphenyl-1-picrylhydrazyl (DPPH) inhibition (97.3% and 81.1 µg/mL, respectively), and the highest α-amylase and α-glucosidase inhibition activities (77.1% and 83.3%, respectively). Meanwhile, the ultrasonic-assisted methanolic extract exhibited the highest total flavonoid content (31.2 mg RE/g extract) and significant α-amylase and α-glucosidase inhibition activities (61.8% and 77.2%, respectively). The antimicrobial activity of wild olive leaf extracts (WOLEs) at concentrations of 1, 2.5, and 5 mg, tested using the disc diffusion method against Gram-positive and Gram-negative bacterial strains, was weak or ineffective at the studied concentrations. The study concluded that WOLEs are high in total phenolic and flavonoid content and antioxidant and antidiabetic activities, suggesting the potential use of WOLE in folk medicine.
Development of Functional Jelly Gums Using Blueberry Concentrate and Honey: Physicochemical and Sensory Analysis Rawan Al-Jaloudi, Doa’a Al-Refaie, Mohammad Shahein, Hani J. Hamad, Maher M. Al-Dabbas, et al. Processes, 2025 The production of functional candies has garnered significant attention due to the growing consumer demand for healthier confectionery options. This study investigates the production of functional jelly gum by replacing table sugar and glucose syrup with honey and blueberry concentrate. Various formulations were developed and tested for phenolic and flavonoid content, antioxidant activity, textural properties, and consumer acceptance. Results showed that the addition of functional ingredients increased the phenolic and flavonoid content compared to the control. The modified jelly gums exhibited strong antioxidant activities, as evidenced by the DPPH assay, with significant differences (p < 0.05) from the control. The DPPH radical scavenging activity correlated strongly with phenolic content (R2 = 0.88) and flavonoid content (R2 = 0.89). Reducing power ranged from 32.31% to 78.45%, with the T5 sample (containing 30 g honey and 60 g blueberry concentrate) showing the highest activity. The reducing power of all treatments correlated significantly with flavonoid content (R2 = 0.75) and phenolic content (R2 = 0.83). Sensory analysis revealed that the T4 sample (containing 30 g of honey and 30 g of blueberry concentrate) was the most favorably received by consumers. These findings highlight the potential of using natural ingredients to develop healthier confectionery products that meet consumer demand for confectionery that is both nutritious and appealing.
Correlation Between Vitamin D and TSH Levels in Healthy Controls and Individuals with Hypothyroidism According to Age and Sex Sara Abaza, Diya Hasan, Mutaz Al-Khreisat, Tareq AlRamadneh, Ola Al-Sanabra, et al. Acta Informatica Medica, 2025 Background: Elevated levels of circulating 25-hydroxyvitamin D (25 (OH) D) are correlated with reduced levels of circulating thyroid-stimulating hormone (TSH). Objective: The aim of this study was to evaluate the relationship between vitamin D and circulating TSH levels based on sex and age, with a focus on thyroid autoimmunity and thyroid hormone levels. Methods: Fifty samples were obtained from patients with hypothyroidism (Hashimoto’s thyroiditis, HT) aged 18–59 years (49.4% men, 50.6% women). The samples were tested for serum vitamin D and TSH levels using the enzyme-linked immunosorbent assay. Results: The mean TSH level in the HT group (5.97 ± 0.18) was significantly higher than that in the control group (1.61 ± 0.1) (P < 0.001). Conversely, the mean vitamin D level was significantly lower in the HT group (40.5 ± 0.72) than in the control group (57.3 ± 0.72) (P < 0.001). Differences based on sex were not statistically significant (P = 0.096). Similarly, no differences were observed in age group distributions. Overall, moderate and strong positive correlations were observed in the control (r = 0.4767, P = 0.0009) and HT (r = 0.7493, P < 0.0001) groups, respectively. Conclusion: This study showed a negative correlation between serum vitamin D and TSH levels in both healthy controls and patients with HT, regardless of age and sex.
Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, et al. Foods, 2025 Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC50 values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers.
Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties Rawan AlJaloudi, Maher M. Al-Dabbas, Hani J. Hamad, Rawan A. Amara, Zaher Al-Bashabsheh, et al. Foods, 2024 Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.
Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.) Maher M. Al-Dabbas, Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, et al. Foods, 2023 Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC50 value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC50 value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC50 value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities.
Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis Maher M. Al-Dabbas, Rawan Al-Jaloudi, Mai Adnan Abdullah, Mahmoud Abughoush Molecules, 2023 Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.
Impact of several physical treatments on the improvement of some quality parameters of crude olive oil Rivista Italiana Delle Sostanze Grasse, 2022
