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Dr Alaa El-Din Ahmed Bekhit

Senior Lecturer

PhD (Lincoln), MSc (Reading), BSc Hons (Alexandria)

Aladin Bekhit

Contact

Tel 64 3 479 4994 Ext 4994
Email aladin.bekhit@otago.ac.nz
Location Gregory G05

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About

Aladin is a meat scientist and food technologist. Aladin has a varied background with experience in engineering, biochemistry and technology which allows him to tackle research problems with a multi-disciplined approach. He has previously been employed as a research scientist for AgResearch, as well as lecturer at Lincoln University.

Aladin is interested in muscle biochemistry and other factors that control meat quality (particularly colour and tenderness), as well as waste utilization.

Waste utilization is a growing field, increasing in its importance across industries and particularly for the food industry. Global food shortages and rising production costs are making the retention and use of valuable by-products more and more necessary. Aladin is particularly interested in the recovery of bioactive compounds from food waste, and until recently he was the only New Zealand academic working in this area.

Aladin always encourages his research students, whether they are doing PGDip, Master’s thesis or PhD, to produce information that is publishable and useful to the field, and to get involved in the scientific community.

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Teaching

Course Co-ordinator

Contributor to

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Research

Research Interests

  • Waste utilization in general with the aim of recovering bioactive compounds from food waste.
  • Biochemistry of muscle foods.
  • How different processing options or interventions can manipulate food quality, specifically meat.
  • Interdisciplinary research.

Research projects

  • Boosting Exports of the New Zealand Dairy Sheep Industry (AgResearch/MBIE).
  • Premium Protein (Smart Idea Phase 1, Prof G Dias Anatomy).

Postgraduate Supervision

The projects Aladin will supervise are usually in, but not restricted to, the areas of waste utilization and novel foods or meat quality.

Current students


Thirawat (TK) Tantamacharik, (PhD) "Investigation of proteolytic modification of milk proteins to generate novel biomaterials."

William Pickup, (MSc thesis) "Sugar detection thresholds in a food matrix."

Mengxin (Mou) Huang, (MSc thesis) "Analysis of mutton bird stomach oil."

Senni Bunga, (PhD) "Fish Roe Spoilage Metabolism and Compositional Changes."

Dong Ju (Jenny) Kim, (MSc thesis) "Characterization of lipids from Mutton bird (Puffinus griseus)."

Keegan Burrow, (PhD) "Mineral binding protein & peptide interactions in sheep’s milk: Bioactivity & bioavailability."

Mohammed Abdulaziz Alsaif, (PhD) "Toxicological studies of methiocarbin female rats (in vivo/in vitro) and the protective effect of natural food compounds."

Yakun Hou, (PhD) “Utilization of shells and spines of kina.”

Zhijing Ye (PhD) (Lincoln University), “ Bioactives in wine lees."

TA Mungure (PhD), "Lipid and protein oxidative stability of dry and wet aged venison."

Qianli Ma (AUT) (PhD), “Meat volatile compounds.”

Natalie Howes (PhD), “Effects of plant fatty acids on lamb fatty acid composition.”


Recent students

Minh Ha (PhD 2015) “Whey milk proteins from ruminants.”

Khalid Al-Sho'aily (PhD 2014), “Production of vinegar from Omani dates and characterization of its aroma compounds.”

Clara Bah (PhD, 2015), “Evaluation of slaughterhouse animal blood properties.”

Zhijing Ye (MSc, 2015), “Modification of bioactives in lees.”

Jonathan Chuah (Hons, 2013), “Fatty acids in lambs.”

Sophia Lee (Hons, 2012), “Characterization of novel protease from asparagus wastes”

Amin Shavandi (PhD 2017) “Development and characterization of calcium phosphate and a/B chitosan biocomposites for bone tissue engineering.”

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Publications

Putnik, P., Kovačević, D. B., Herceg, K., Roohinejad, S., Greiner, R., Bekhit, A. E.-D. A., & Levaj, B. (2017). Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control, 81, 55-64. doi: 10.1016/j.foodcont.2017.05.026

Ponnampalam, E. N., Plozza, T., Kerr, M. G., Linden, N., Mitchell, M., Bekhit, A. E.-D. A., … Hopkins, D. L. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat Science, 129, 43-49. doi: 10.1016/j.meatsci.2017.02.008

Mros, S., Carne, A., Ha, M., Bekhit, A. E.-D., Young, W., & McConnell, M. (2017). Comparison of the bioactivity of whole and skimmed digested sheep milk with that of digested goat and cow milk in functional cell culture assays. Small Ruminant Research, 149, 202-208. doi: 10.1016/j.smallrumres.2017.02.018

Khan, A. A., Randhawa, M. A., Carne, A., Mohamed Ahmed, I. A., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-017-1997-x

Shavandi, A., Carne, A., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). An improved method for solubilisation of wool keratin using peracetic acid. Journal of Environmental Chemical Engineering. Advance online publication. doi: 10.1016/j.jece.2017.03.043

Chapter in Book - Research

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., Li, X., Li, Q., Guo, H., & Wong, J. H. (2016). Grapefruit (Citrus paradisii) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 463-470). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00052-3

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., & Wong, J. H. (2016). Grape seed (Vitis vinifera) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 455-462). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00051-1

Ng, T. B., Fang, E. F., Bekhit, A. E.-D. A., & Wong, J. H. (2016). Methods for the characterization, authentication, and adulteration of essential oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 11-17). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00002-X

Bekhit, A. E.-D. A., & Roohinejad, S. (2016). Cook-chilled and cook-frozen foods. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.03348-5

Teh, S.-S., & Bekhit, A. E.-D. A. (2015). Utilization of oilseed cakes for human nutrition and health benefits. In K. R. Hakeem, M. Jawaid & O. Y. Alothman (Eds.), Agricultural biomass based potential materials. (pp. 191-229). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-13847-3_10

Bekhit, A. E. D., & Bekhit, A. A. (2014). Natural antiviral compounds. In Atta-ur-Rahman (Ed.), Studies in natural products chemistry (Vol. 42). (pp. 195-228). Oxford, UK: Elsevier. doi: 10.1016/B978-0-444-63281-4.00007-0

Farouk, M. M., & Bekhit, A. E. (2013). Processed camel meats. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 186-204). Oxford, UK: CABI.

Bekhit, A. E., Hopkins, D. L., Farouk, M. M., & Carne, A. (2013). Interventions to improve the tenderness of fresh meat: A future prospect for camel meat research. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 153-185). Oxford, UK: CABI.

Bekhit, A. E., & Farouk, M. M. (2013). Nutritive and health value of camel meat. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 205-223). Oxford, UK: CABI.

Kadim, I. T., Farouk, M. M., Mahgoub, O., & Bekhit, A. E. (2013). Slaughtering and processing of camels. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 54-72). Oxford, UK: CABI.

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

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Journal - Research Article

Putnik, P., Kovačević, D. B., Herceg, K., Roohinejad, S., Greiner, R., Bekhit, A. E.-D. A., & Levaj, B. (2017). Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control, 81, 55-64. doi: 10.1016/j.foodcont.2017.05.026

Shavandi, A., Carne, A., Bekhit, A. A., & Bekhit, A. E.-D. A. (2017). An improved method for solubilisation of wool keratin using peracetic acid. Journal of Environmental Chemical Engineering. Advance online publication. doi: 10.1016/j.jece.2017.03.043

Khan, A. A., Randhawa, M. A., Carne, A., Mohamed Ahmed, I. A., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Quality and nutritional minerals in chicken breast muscle treated with low and high pulsed electric fields. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-017-1997-x

Mros, S., Carne, A., Ha, M., Bekhit, A. E.-D., Young, W., & McConnell, M. (2017). Comparison of the bioactivity of whole and skimmed digested sheep milk with that of digested goat and cow milk in functional cell culture assays. Small Ruminant Research, 149, 202-208. doi: 10.1016/j.smallrumres.2017.02.018

Ponnampalam, E. N., Plozza, T., Kerr, M. G., Linden, N., Mitchell, M., Bekhit, A. E.-D. A., … Hopkins, D. L. (2017). Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. Meat Science, 129, 43-49. doi: 10.1016/j.meatsci.2017.02.008

Ponnampalam, E. N., Hopkins, D. L., Giri, K., Jacobs, J. L., Plozza, T., Lewandowski, P., & Bekhit, A. (2017). The use of oxidative stress biomarkers in live animals (In vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components. Journal of Animal Science, 95(7), 3012-3024. doi: 10.2527/jas2016.0887

Shavandi, A., Hu, Z., Teh, S., Zhao, J., Carne, A., Bekhit, A., & Bekhit, A. E.-D. A. (2017). Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent. Food Chemistry, 227, 194-201. doi: 10.1016/j.foodchem.2017.01.099

Kadeerhazi, M., Ali, A., & Bekhit, A. E.-D. (2017). On two site-specific nitrite-sensing nanocomposites having a core-shell structure: Construction, characterization and sensing performance. Spectrochimica Acta Part A, 171, 361-368. doi: 10.1016/j.saa.2016.08.034

Ponnampalam, E. N., Hopkins, D. L., Bruce, H., Li, D., Baldi, G., & Bekhit, A. E.-D. (2017). Causes and contributing factors to "dark cutting" meat: Current trends and future directions: A Review. Comprehensive Reviews in Food Science & Food Safety, 16(3), 400-430. doi: 10.1111/1541-4337.12258

Warner, R. D., McDonnell, C., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., … Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132, 72-89. doi: 10.1016/j.meatsci.2017.04.241

Shavandi, A., Bekhit, A. E.-D. A., Carne, A., & Bekhit, A. (2017). Evaluation of keratin extraction from wool by chemical methods for bio-polymer application. Journal of Bioactive & Compatible Polymers, 32(2), 163-177. doi: 10.1177/0883911516662069

Khan, A. A., Randhawa, M. A., Carne, A., Ahmed, I. A. M., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Effect of low and high pulsed electric field on the quality and nutritional minerals in cold boned beef M. longissimus et lumborum. Innovative Food Science & Emerging Technologies, 41, 135-143. doi: 10.1016/j.ifset.2017.03.002

Welsh, G., Ryder, K., Brewster, J., Walker, C., Mros, S., Bekhit, A. E.-D. A., McConnell, M., & Carne, A. (2017). Comparison of bioactive peptides prepared from sheep cheese whey using a food-grade bacterial and a fungal protease preparation. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13392

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., El-Shoukrofy, M. S., Bekhit, A. E.-D. A., & Ibrahim, T. M. (2017). Synthesis, evaluation and modeling of some triazolothienopyrimidinones as anti-inflammatory and antimicrobial agents. Future Medicinal Chemistry, 9(9), 881-897. doi: 10.4155/fmc-2016-0242

Putnik, P., Roohinejad, S., Greiner, R., Granato, D., Bekhit, A. E.-D. A., & Kovačević, D. B. (2017). Prediction and modelling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control. Advance online publication. doi: 10.1016/j.foodcont.2017.05.018

Al-Amer, S., Bekhit, A. E.-D., Gooneratne, R., & Mason, S. L. (2016). Nutritional composition of mutton bird (Puffinus griseus) meat. Journal of Food Composition & Analysis, 46, 22-28. doi: 10.1016/j.jfca.2015.10.006

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Injectable gel from squid pen chitosan for bone tissue engineering applications. Journal of Sol-Gel Science & Technology, 77(3), 675-687. doi: 10.1007/s10971-015-3899-6

Bah, C. S. F., Bekhit, A. E.-D. A., Carne, A., & McConnell, M. A. (2016). Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle. Journal of the Science of Food & Agriculture, 96(1), 79-89. doi: 10.1002/jsfa.7062

Teh, S.-S., Bekhit, A. E.-D. A., Carne, A., & Birch, J. (2016). Antioxidant and ACE-inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain. Food Chemistry, 203, 199-206. doi: 10.1016/j.foodchem.2016.02.057

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., van de Ven, R., & Hopkins, D. L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot boned beef loins and topsides. Meat Science, 111, 139-146. doi: 10.1016/j.meatsci.2015.09.001

Bah, C. S. F., Carne, A., McConnell, M. A., Mros, S., & Bekhit, A. E.-D. A. (2016). Production of bioactive peptide hydrolysates from deer, sheep, pig and cattle red blood cell fractions using plant and fungal protease preparations. Food Chemistry, 202, 458-466. doi: 10.1016/j.foodchem.2016.02.020

Bah, C. S. F., Bekhit, A. E.-D. A., McConnell, M. A., & Carne, A. (2016). Generation of bioactive peptide hydrolysates from cattle plasma using plant and fungal proteases. Food Chemistry, 213, 98-107. doi: 10.1016/j.foodchem.2016.06.065

Bah, C. S. F., Bekhit, A. E.-D. A., Fang, E. F., Ng, T. B., McConnell, M. A., Bekhit, A. A., & Morton, J. D. (2016). Physicochemical properties and bioactivity of extracts from the roe of New Zealand hoki and southern blue whiting. Journal of Aquatic Food Product Technology, 25(8), 1234-1248. doi: 10.1080/10498850.2015.1052604

Mungure, T. E., Bekhit, A. E.-D. A., Birch, E. J., & Stewart, I. (2016). Effect of rigour temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle. Meat Science, 114, 146-153. doi: 10.1016/j.meatsci.2015.12.015

Ryder, K., Bekhit, A. E.-D., McConnell, M., & Carne, A. (2016). Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases. Food Chemistry, 208, 42-50. doi: 10.1016/j.foodchem.2016.03.121

Hou, Y., Shavandi, A., Carne, A., Bekhit, A. A., Ng, T. B., Cheung, R. C. F., & Bekhit, A. E.-D. A. (2016). Marine shells: Potential opportunities for extraction of functional and health-promoting materials. Critical Reviews in Environmental Science & Technology, 46(11-12), 1047-1116. doi: 10.1080/10643389.2016.1202669

Pilbrow, J., Bekhit, A. E.-D. A., & Carne, A. (2016). Fractionation of sheep cheese whey by a scalable method to sequentially isolate bioactive proteins. Food Chemistry, 203, 165-174. doi: 10.1016/j.foodchem.2016.02.065

Shavandi, A., Wilton, V., & Bekhit, A. E.-D. A. (2016). Synthesis of macro and micro porous hydroxyapatite (HA) structure from waste kina (Evechinus chloroticus) shells. Journal of the Taiwan Institute of Chemical Engineers, 65, 437-443. doi: 10.1016/j.jtice.2016.05.007

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2016). Bio-scaffolds produced from irradiated squid pen and crab chitosan with hydroxyapatite/β-tricalcium phosphate for bone-tissue engineering. International Journal of Biological Macromolecules, 93(Part B), 1446-1456. doi: 10.1016/j.ijbiomac.2016.04.046

Shavandi, A., Bekhit, A. E.-D. A., Ali, A., Sun, Z., & Ratnayake, J. T. (2015). Microwave-assisted synthesis of high purity β-tricalcium phosphate crystalline powder from the waste of Green mussel shells (Perna canaliculus). Powder Technology, 273, 33-39. doi: 10.1016/j.powtec.2014.12.029

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness. Meat Science, 105, 25-31. doi: 10.1016/j.meatsci.2015.02.009

Ren, W.-W., Bekhit, A. E.-D. A., Li, F., Yang, H.-Y., Jiang, X., Zhang, W., & Kong, L.-M. (2015). Physicochemical properties of pastirma from horse meat, beef, mutton and pork. Journal of Food Quality, 38(5), 369-376. doi: 10.1111/jfq.12152

Ha, M., Sabherwal, M., Duncan, E., Stevens, S., Stockwell, P., McConnell, M., Bekhit, A. E.-D., & Carne, A. (2015). In-depth characterization of sheep (Ovis aries) milk whey proteome and comparison with cow (Bos taurus). PLoS ONE, 10(10), e0139774. doi: 10.1371/journal.pone.0139774

Shavandi, A., Bekhit, A. E.-D. A., Sun, Z., & Ali, A. (2015). A review of synthesis methods, properties and use of hydroxyapatite as a substitute of bone. Journal of Biomimetics, Biomaterials and Biomedical Engineering, 25, 98-117. doi: 10.4028/www.scientific.net/JBBBE.25.98

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., Sun, Z., & Gould, M. (2015). Development and characterization of hydroxyapatite/β-TCP/chitosan composites for tissue engineering applications. Materials Science & Engineering: C, 56, 481-493. doi: 10.1016/j.msec.2015.07.004

Shavandi, A., Bekhit, A. A., Bekhit, A. E.-D. A., Sun, Z., & Ali, M. A. (2015). Preparation and characterisation of irradiated crab chitosan and New Zealand Arrow squid pen chitosan. Materials Chemistry & Physics, 167, 295-302. doi: 10.1016/j.matchemphys.2015.10.047

Suwandy, V., Carne, A., van de Ven, R., Bekhit, A. E.-D. A., & Hopkins, D. L. (2015). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food & Bioprocess Technology, 8(6), 1218-1228. doi: 10.1007/s11947-015-1485-0

Ng, T. B., Cheung, R. C. F., Wong, J. H., Bekhit, A. A., & Bekhit, A. E.-D. (2015). Antibacterial products of marine organisms. Applied Microbiology & Biotechnology, 99(10), 4145-4173. doi: 10.1007/s00253-015-6553-x

Shavandi, A., Bekhit, A. E.-D. A., Ali, M. A., & Sun, Z. (2015). Bio-mimetic composite scaffold from mussel shells, squid pen and crab chitosan for bone tissue engineering. International Journal of Biological Macromolecules, 80, 445-454. doi: 10.1016/j.ijbiomac.2015.07.012

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