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Dr Alaa El-Din Ahmed Bekhit

Associate Professor

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.”


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.”

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


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Publications

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., Bekhit, A. E.-D. A., Guemei, A. A., … Ibrahim, T. M. (2018). Synthesis, biological evaluation and molecular modeling of novel thienopyrimidinone and triazolothienopyrimidinone derivatives as dual anti-inflammatory antimicrobial agents. Bioorganic Chemistry. Advance online publication. doi: 10.1016/j.bioorg.2017.12.028

Chia, J., Burrow, K., Carne, A., McConnell, M., Samuelsson, L., Day, L., … Bekhit, A. E.-D. A. (2017). Minerals in sheep milk. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 345-362). London, UK: Elsevier. doi: 10.1016/B978-0-12-809762-5.00027-9

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Kong, L. (2017). Meat color: Factors affecting color stability. In G. Smithers (Ed.), Reference module in food science. Elsevier. Advance online publication. doi: 10.1016/B978-0-08-100596-5.21665-X

Morton, J. D., Bhat, Z. F., & Bekhit, A. E.-D. A. (2017). Proteases and Meat Tenderization. In G. Smithers (Ed.), Reference modules in food science. Elsevier. Advance online publication. doi: 10.1016/B978-0-08-100596-5.21663-6

Wang, Y., Bekhit, A. E.-D. A., Morton, J. D., & Mason, S. (2017). Nutritional value of deer milk. In R. Ross Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 363-375). London, UK: Academic Press. doi: 10.1016/B978-0-12-809762-5.00028-0

Chapter in Book - Research

Chia, J., Burrow, K., Carne, A., McConnell, M., Samuelsson, L., Day, L., … Bekhit, A. E.-D. A. (2017). Minerals in sheep milk. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 345-362). London, UK: Elsevier. doi: 10.1016/B978-0-12-809762-5.00027-9

Wang, Y., Bekhit, A. E.-D. A., Morton, J. D., & Mason, S. (2017). Nutritional value of deer milk. In R. Ross Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 363-375). London, UK: Academic Press. doi: 10.1016/B978-0-12-809762-5.00028-0

Morton, J. D., Bhat, Z. F., & Bekhit, A. E.-D. A. (2017). Proteases and Meat Tenderization. In G. Smithers (Ed.), Reference modules in food science. Elsevier. Advance online publication. doi: 10.1016/B978-0-08-100596-5.21663-6

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Kong, L. (2017). Meat color: Factors affecting color stability. In G. Smithers (Ed.), Reference module in food science. Elsevier. Advance online publication. doi: 10.1016/B978-0-08-100596-5.21665-X

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Zequan, X. (2017). Meat colour: Chemistry and measurement systems. In G. Smithers (Ed.), Reference module in food science. Elsevier. Advance online publication. doi: 10.1016/B978-0-08-100596-5.22419-0

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

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., 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., 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

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

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., 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.

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., & 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.

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

Bekhit, A. A., Farghaly, A. M., Shafik, R. M., Elsemary, M. M. A., Bekhit, A. E.-D. A., Guemei, A. A., … Ibrahim, T. M. (2018). Synthesis, biological evaluation and molecular modeling of novel thienopyrimidinone and triazolothienopyrimidinone derivatives as dual anti-inflammatory antimicrobial agents. Bioorganic Chemistry. Advance online publication. doi: 10.1016/j.bioorg.2017.12.028

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

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

Khan, A. A., Randhawa, M. A., Carne, A., Ahmed, I. A. M., Al-Juhaimi, F. Y., Barr, D., Reid, M., & Bekhit, A. E.-D. A. (2017). Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken. Innovative Food Science & Emerging Technologies, 45, 273-279. Advance online publication. doi: 10.1016/j.ifset.2017.11.012

Bekhit, A. E.-D. A., Shavandi, A., Jodjaja, T., Birch, J., Teh, S., Ahmed, I. A. M., … Saeedi, P., & Bekhit, A. A. (2017). Flaxseed: Composition, detoxification, utilization, and opportunities. Biocatalysis & Agricultural Biotechnology. Advance online publication. doi: 10.1016/j.bcab.2017.11.017

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

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

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, 52(5), 1252-1259. doi: 10.1111/ijfs.13392

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

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., 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

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

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2017). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry. Advance online publication. doi: 10.1111/jfbc.12482

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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). 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

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

Howes, N. L., Bekhit, A. E.-D. A., Burritt, D. J., & Campbell, A. W. (2015). Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat. Comprehensive Reviews in Food Science & Food Safety, 14(1), 22-36. doi: 10.1111/1541-4337.12118

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