ملف المستخدم
صورة الملف الشخصي

د. مأمون آدم حميدة دلدوم

إرسال رسالة

التخصص: علوم وتكنولوجيا الأغذية

الجامعة: بخت الرضا

النقاط:

16.5
معامل الإنتاج البحثي

الخبرات العلمية

  • March 2022 - up to date, Registrar of the Deanship of Graduate Studies & Scientific Research, University of Bakht Alruda.
  • April 2021 – March 2022, Head of Department of Food Science and Technology, Faculty of Agriculture & Natural Resources, University of Bakht Alruda.
  • July 2021 – Aug 2022 Associate Editor, Journal of University of Bakht Alruda.
  • July 2019 - up to date, Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture & Natural Resources, University of Bakht Alruda.
  • • Editorial Board Member & Reviewer Board Member for Academic Institute of Advanced Research & Journal (AIARJ).
  • • Member College of Graduate Studies Committee, University of Bakht Alruda
  • July 2019 - up to date, Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture & Natural Resources, University of Bakht Alruda.

الأبحاث المنشورة

Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth.

المجلة: LWT - Food Science and Technology

سنة النشر: 2016

تاريخ النشر: 2016-02-08

The objective of this study was to investigate the effects of ethanol on the physicochemical properties and microbial quality of fresh-cut sugarcane. Ethanol (300 mL/L) treatment resulted in the lowest weight loss, electric conductivity, and browning and the best quality attributes in fresh-cut sugarcane. It also significantly reduced the activities of polyphenol oxidase, phenylalanine ammonia-lyase and peroxidase and decreased total phenols and quinines contents. The total bacterial count and yeast mold count showed that there was significant suppress of microbial spoilage in fresh-cut sugarcane with ethanol treatment. Ethanol treatment increased the CO2 production and decreased O2 level inside the package environment compared to treatments that combined ethanol (300 mL/L) and ascorbic acid (10 g/L) as well as the control (distilled water). Ethanol was the most efficient approach to inhibiting enzymatic browning and controlling microbial growth on fresh-cut sugarcane.

Microbiological Quality Assessment of Drinking Water at Ed-Dueim Town, Sudan

المجلة: New York Science Journal

سنة النشر: 2013

تاريخ النشر: 2013-08-07

Water is precious values of human life and should have quality safe and suitable for drinking. The aim of this study was to investigate the microbial quality of drinking water. The bacterial load was determined according to the pour plate standard methods and most probable number techniques for coliform, fecal coliform and fecal streptococci. The results of the viable count of drinking water obtained from Polyvinyl chloride High Density (PVC. HD), Polyvinyl chloride Low Density (PVC. LD), and Asbestos pipes were ranged from 0.3× 104 to 9.3× 107 cfu/ml. Total coliform MPN values were ranged from 0.0 to 11MPN/100 ml. Faecal coliform 0.0 to 7MPN/100 ml, while for faecal streptococci MPN were ranged from 0.0 to 3/100ml. The most predominant bacterial genera found in drinking water were Bacillus (44%), Corynebacterium (31%), Micrococcus (13%), Staphylococcus (6%) and Streptococcus (6%). In addition, in this study, the physicochemical parameters (eg Turbidity, electrical conductivity, pH, temperature, total dissolved solid, chloride, fluoride, calcium, iodine, magnesium and sulfate) were investigated, and the results show all the values except turbidity falls below the maximum limit of Sudanese Standard Metrology Organization (SSMO) and WHO guideline standard. From the results, it may be concluded that the drinking water in Ed-Dueim town has adequate physical and chemical quality and suitable for drinking. However, the bacteriological quality needs more consideration.

Antimicrobial Activity of the Seed Extracts of Carthamus tinctorius, Moringa oleifera and Jatropha curcas on Pathogenic Bacteria

المجلة: . Pakistan Journal of Nutrition

سنة النشر: 2019

تاريخ النشر: 2019-12-01

In the last decade, the resistance in pathogenic bacteria has been increasing. The objective of this study was to evaluate the antibacterial activity of water, ethanol and the hexane seed extracts of Carthamus tinctorius (C. tinctorius), Moringa oleifera (M .oleifera) and Jatropha curcas (J. curcas). Methodology: The agar disc diffusion method was used in vitro to determine the zone of inhibition (ZI) against four different species of pathogenic bacteria [Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus) and Salmonella spp (S. spp)]. Three different concentrations of the extracts were subjected to these organisms. Results: Results of the present study showed that the ethanolic extracts (50%) of Jatropha, Carthamus and Moringa seeds observed a significantly (p<0.05) higher zone of inhibition (5.9±0.1, 1.8±0.02 and 1.03±0.00 mm, respectively) against E. coli, compared with other extracts. However, the hexane extract (30%) of Carthamus revealed the lowest zone of inhibition on S. spp (0.5±0.00 mm). Conclusion: These findings indicate that J. curcas, C. tinctorius and M .oleifera has the potential to inhibit and control the growth of pathogenic bacteria.

Characterization and antioxidant properties of crude water-soluble polysaccharides from three edible mushrooms

المجلة: Journal of Medicinal Plants Research

سنة النشر: 2018

تاريخ النشر: 2018-02-03

In the present study three species of mushrooms, Auricularia auricula (AAP), Lentinus edodes(LDP, Shiitake mushroom) and Poria cocos (PCP) were isolated water soluble polysaccharides, and their antioxidant properties and chemical characteristics were evaluated. Fourier Transform-infrared analysis demonstrated that three polysaccharides were composed of β-glycoside linkages 3304 to 1000 cm-1, and continued until 658 to 1000 cm-1. FTIR analyses recommend that there were no significant differences between chemical compositions of polysaccharides. The main monosaccharide compositions were D-galactose, D-glucose, L-rhamnose, arabinose, and D-mannose for A. auricular(AAP) and L.edodes (LDP) while P. cocos(PCP) were found to consist of D-mannose and D-galactose. Though, the antioxidant activity of A. auricular(AAP) confirmed a significant result in scavenging free radicals than P. cocos(PCP).

Optimization of enzyme assisted extraction of polysaccharides from Poria cocos

المجلة: Journal of Medicinal Plants Research

سنة النشر: 2016

تاريخ النشر: 2017-12-05

Water-soluble polysaccharide was isolated from Poria cocus by enzyme-assisted method usingorthogonal methodology. By single factor test and orthogonal group, the extraction conditions of watersoluble polysaccharide were investigated, such as liquid-solid ratio, temperature, time and pH. The optimum conditions for single factor were as follows Enzyme concentration (%), Extraction temperature Water-soluble polysaccharide was isolated from Poria cocus by enzyme-assisted method using orthogonal methodology. By single factor test and orthogonal group, the extraction conditions of watersoluble polysaccharide were investigated, such as liquid-solid ratio, temperature, time and pH. The optimum conditions for single factor were as follows Enzyme concentration (%), Extraction temperature oC, Extraction time/h, Extraction pH. The result revealed that 2% complex enzyme, remained most important factor of polysaccharide extraction, followed by temperature and pH. The liquid-solid ratio was 1:50, temperature was 40°C, time was 3.0 h, and pH was 5. The highest extraction rate of crude polysaccharide remained 4.14%. Results indicated that the complex-enzyme assisted remained best technique for extracting polysaccharide from P. cocus. It proved to be as highly effective as well as energy and time saving extraction techniques.

Analysis of Physicochemical, Antioxidant Properties and Sensory Characteristic of Shiitake Mushroom Pickles

المجلة: Journal of Food and Nutrition Research

سنة النشر: 2017

تاريخ النشر: 2017-12-01

Mushrooms are perishable foods; they required processing technologies that preserves chemical and nutritional characteristics of fresh forms. The principal objective of this research was to analyze the physicochemical changes and sensory properties of Shiitake pickles with and without mustard oil in order to contribute to the diversification of food. The antioxidant activity of fresh shiitake mushroom pickles with and without mustard oil demonstrated a significant result in Scavenging free radicals except for DDPH.The pH of MOVS and SWVS was reduced to 3.92±010 and 2.80±0.26 over time during 20 days of storage and the acidity was gradually increased for up to storage. However HPLC analysis of both pickles revealed the presence of four acids were present in the MOVS pickle (malic acid at 4.354 with the retention time of 4.2 minutes). The second peak indicates lactic acid at 5.069 with the retention time of 4.3 min. The third peak indicates citric acid at 5.489 with the retention time of 4.5 min. The fourth peak indicates succinic acid at 7.301 with the retention time of 6.8min. Whereas the SWVS pickle showed the peak for three acids present in the pickle sample, where the first peak indicates malic acid at 4.303 with the retention time of 4.2 min, the second peak indicates acetic acid acid at 6.573 with the retention time of 6.2 min, and the final peak was found of succinic acid at 7.304 with the retention time of 6.8 min. The pickle formulated with (MOVS) showed 5.70 for overall acceptability of pickle.

Comparative analysis of antioxidant activities of different varieties of mangos with some selected fruits

المجلة: African journal of agricultural research

سنة النشر: 2017

تاريخ النشر: 2018-03-08

Natural antioxidants and secondary metabolites found in vegetables and fruits play significant role in human health. The juices obtained from fruits and vegetables are more convenient to consume than fresh vegetables and fruits. In the current study, the total phenolic, vitamin C, total carotene and B-carotene content and antioxidant activity of fruits and vegetables juices were determined by 1, 1-diphenyl-2picryl hydrazyl (DPPH) scavenging, 2, 2–azinobis3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and reducing power (RP) assays. Various fruits juices such as Chinese mango juice (Ao mango, Ao flim package, Xiangya mango) and among (Apple, Orange, Tomato, Carrot) juices were compared. Among the fruits, the highest amount of total phenolic (328.18 mg/100 g) and vitamin C (46.8 mg/100 g) content was found in orange juice among all the other fresh juices. Among different mango juices, the highest

Effect of Freeze and Re-freeze on Chemical Composition of Beef and Poultry Meat at Storage Period 4.5 Month (SP4.5)

المجلة: Journal of Food Processing & Technology

سنة النشر: 2019

تاريخ النشر: 2019-08-05

In the present study, two fresh meat types (beef and poultry) were frozen at -20° C thawed at room temperature, refrozen at -20° C and stored for zero time (SP0), 2.0 (SP2), and 4.5 months (SP4.5) and were evaluated for moisture, protein, fat, and ash contents at the end of each Storage Period (SP). We found that poultry meat had significantly (P ≤ 0.05) higher moisture, protein, and ash, but less fat content than beef meat. Regardless of meat type, the moisture content decreased (P ≤ 0.05) with increased storage period. The opposite was true for the fat and ash meat compositions. When the interaction of meat type (MT) and SP was considered, beef meat had higher (P ≤ 0.05) moisture and fat contents than poultry meat. However, poultry meat was higher (P ≤ 0.05) in total protein content. Our study suggests that meat quality can be maintained for a prolonged time through storage at a constant low temperature

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes

المجلة: Food Chemistry: X

سنة النشر: 2024

تاريخ النشر: 2024-08-31

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