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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

Shavandi, A., Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2019). Marine waste utilization as a source of functional and health compounds. In F. Toldrá (Ed.), Advances in food and nutrition research. (pp. 187-254). Cambridge, MA: Academic Press. doi: 10.1016/bs.afnr.2018.08.001

Ponnampalam, E. N., Bekhit, A. E. D., Bruce, H., Scollan, N. D., Muchenje, V., Silva, P., & Jacobs, J. L. (2019). Production strategies and processing systems of meat: Current status and future outlook for innovation: A global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 17-44). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00002-X

Amini Khoozani, A., Bekhit, A. E.-D. A., & Birch, J. (2019). Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules, 130, 938-946. doi: 10.1016/j.ijbiomac.2019.03.010

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Does pulsed electric field have a potential to improve the quality of beef from older animals and how? Innovative Food Science & Emerging Technologies. Advance online publication. doi: 10.1016/j.ifset.2019.102194

Zhang, H., Birch, J., Ma, Z. F., Xie, C., Yang, H., Bekhit, A. E.-D., & Dias, G. (2019). Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots. Journal of Food Science & Technology, 56(2), 799-810. doi: 10.1007/s13197-018-3540-0

Chapter in Book - Research

Shavandi, A., Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2019). Marine waste utilization as a source of functional and health compounds. In F. Toldrá (Ed.), Advances in food and nutrition research. (pp. 187-254). Cambridge, MA: Academic Press. doi: 10.1016/bs.afnr.2018.08.001

Ponnampalam, E. N., Bekhit, A. E. D., Bruce, H., Scollan, N. D., Muchenje, V., Silva, P., & Jacobs, J. L. (2019). Production strategies and processing systems of meat: Current status and future outlook for innovation: A global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 17-44). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00002-X

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Zequan, X. (2018). Meat colour: Chemistry and measurement systems. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22419-0

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Kong, L. (2018). Meat color: Factors affecting color stability. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21665-X

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2018). Resistant starch preparation methods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22491-8

Niakousari, M., Damyeh, M. S., Gahruie, H. H., Bekhit, A. E.-D. A., Greiner, R., & Roohinejad, S. (2018). Conventional emulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 1-27). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159.ch1

Tantamacharik, T., Carne, A., Agyei, D., Birch, J., & Bekhit, A. E.-D. A. (2018). Use of plant proteolytic enzymes for meat processing. In M. G. Guevara & G. R. Daleo (Eds.), Biotechnological applications of plant proteolytic enzymes. (pp. 43-67). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-97132-2_3

Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2018). Fermentation of grains. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21657-0

Mungure, T. E., Bekhit, A. E.-D., Carne, A., Roohinejad, S., Mallikarjunan, K., & Birch, J. (2018). Application of HPLC in characterisation of triacylglycerols and detection of adulteration in cold pressed seed oils. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22526-2

Morton, J. D., Bhat, Z. F., & Bekhit, A. E.-D. A. (2018). Proteases and Meat Tenderization. In G. Smithers (Ed.), Reference modules in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21663-6

Burrow, K., Young, W., Carne, A., McConnell, M., & Bekhit, A. E.-D. (2018). Interactions of milk proteins with minerals. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22489-X

Kanokruangrong, S., Birch, J., & Bekhit, A. E.-D. A. (2018). Processing effects on meat flavor. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21861-1

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

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

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., 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

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.

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.-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

Amini Khoozani, A., Bekhit, A. E.-D. A., & Birch, J. (2019). Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules, 130, 938-946. doi: 10.1016/j.ijbiomac.2019.03.010

Zhang, H., Birch, J., Ma, Z. F., Xie, C., Yang, H., Bekhit, A. E.-D., & Dias, G. (2019). Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots. Journal of Food Science & Technology, 56(2), 799-810. doi: 10.1007/s13197-018-3540-0

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Does pulsed electric field have a potential to improve the quality of beef from older animals and how? Innovative Food Science & Emerging Technologies. Advance online publication. doi: 10.1016/j.ifset.2019.102194

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing. Meat Science, 153, 144-151. doi: 10.1016/j.meatsci.2019.03.018

Tao, H., Cui, B., Zhang, H., Bekhit, A. E.-D., & Lu, F. (2019). Identification and characterization of flavonoids compounds in cassava leaves (Manihot esculenta Crantz) by HPLC/FTICR-MS. International Journal of Food Properties, 22(1), 1134-1145. doi: 10.1080/10942912.2019.1626879

Zequan, X., Zirong, W., Jiankun, L., Xin, M., Hopkins, D. L., Holman, B. W. B., & Bekhit, A. E.-D. A. (2019). The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Science. Advance online publication. doi: 10.1016/j.meatsci.2019.02.003

Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E.-D. A., & Bhat, H. F. (2019). Technological, regulatory, and ethical aspects of in vitro meat: A future slaughter-free harvest. Comprehensive Reviews in Food Science & Food Safety, 18(4), 1192-1208. doi: 10.1111/1541-4337.12473

Zhang, H., Birch, J., Pei, J., Mohamed Ahmed, I. A., Yang, H., Dias, G., … Bekhit, A. E.-D. (2019). Identification of six phytochemical compounds from Asparagus officinalis L. root cultivars from New Zealand and China using UAE-SPE-UPLC-MS/MS: Effects of extracts on H2O2-induced oxidative stress. Nutrients, 11(1), 107. doi: 10.3390/nu11010107

Zhang, H., Birch, J., Pei, J., Feei Ma, Z., Xie, C., Yang, H., & Bekhit, A. E.-D. (2019). Optimization of ultrasound assisted extraction method for phytochemical compounds and in-vitro antioxidant activity of New Zealand and China Asparagus cultivars (officinalis L.) roots extracts. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2019.03.012

Bhat, Z. F., Morton, J. D., Mason, S. L., Mungure, T. E., Jayawardena, S. R., & Bekhit, A. E.-D. A. (2019). Effect of pulsed electric field on calpain activity and proteolysis of venison. Innovative Food Science & Emerging Technologies, 52, 131-135. doi: 10.1016/j.ifset.2018.11.006

Bekhit, A. E.-D. A., Cheng, V. J., Zhang, H., Mros, S., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., … McConnell, M. (2019). Effect of extraction system and grape variety on anti-influenza compounds from wine production residue. Food Control, 99, 180-189. doi: 10.1016/j.foodcont.2018.12.036

Huang, W., Feng, Z., Aila, R., Hou, Y., Carne, A., & Bekhit, A. E.-D. A. (2019). Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2019.04.021

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2019). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry, 43(1), e12482. doi: 10.1111/jfbc.12482

Bhat, Z. F., Morton, J. D., Mason, S. L., Jayawardena, S. R., & Bekhit, A. E.-D. A. (2019). Pulsed electric field: A new way to improve digestibility of cooked beef. Meat Science, 155, 79-84. doi: 10.1016/j.meatsci.2019.05.005

Zhang, H., Birch, J., Xie, C., Yang, H., Dias, G., Kong, L., & Bekhit, A. E.-D. (2018). Optimization of extraction parameters of antioxidant activity of extracts from New Zealand and Chinese Asparagus officinalis L root cultivars. Industrial Crops & Products, 119, 191-200. doi: 10.1016/j.indcrop.2018.03.066

Temraz, M. G., Elzahhar, P. A., Bekhit, A. E.-D. A., Bekhit, A. A., Labib, H. F., & Belal, A. S. F. (2018). Anti-leishmanial click modifiable thiosemicarbazones: Design, synthesis, biological evaluation and in silico studies. European Journal of Medicinal Chemistry, 151, 585-600. doi: 10.1016/j.ejmech.2018.04.003

Symes, A., Shavandi, A., Zhang, H., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2018). Antioxidant activities and caffeic acid content in New Zealand asparagus (Asparagus officinalis) roots extracts. Antioxidants, 7(4), 52. doi: 10.3390/antiox7040052

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science & Food Safety, 17(4), 841-859. doi: 10.1111/1541-4337.12356

Hou, Y., Vasileva, E. A., Carne, A., McConnell, M., Bekhit, A. E.-D. A., & Mishchenko, N. P. (2018). Naphthoquinones of the spinochrome class: Occurrence, isolation, biosynthesis and biomedical applications [Review]. RSC Advances, 8(57), 32637-32650. doi: 10.1039/c8ra04777d

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, 77, 38-46. doi: 10.1016/j.bioorg.2017.12.028

Bekhit, A. E.-D. A., Duncan, A., Bah, C. S. F., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Amin, H. F. (2018). Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe. Food Chemistry, 264, 73-80. doi: 10.1016/j.foodchem.2018.05.008

Burrow, K., Young, W., McConnell, M., Carne, A., & Bekhit, A. E.-D. (2018). Do dairy minerals have a positive effect on bone health? Comprehensive Reviews in Food Science & Food Safety, 17(4), 989-1005. doi: 10.1111/1541-4337.12364

Bhat, Z. F., Morton, J. D., Mason, S. L., Bekhit, A. E.-D. A., & Mungure, T. E. (2018). Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2018.11.040

Bekhit, A. E.-D. A., Shavandi, A., Jodjaja, T., Birch, J., Teh, S., Ahmed, I. A. M., … Saeedi, P., & Bekhit, A. A. (2018). Flaxseed: Composition, detoxification, utilization, and opportunities. Biocatalysis & Agricultural Biotechnology, 13, 129-152. doi: 10.1016/j.bcab.2017.11.017

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2018). Calpain activity, myofibrillar protein profile, and physicochemical properties of beef Semimembranosus and Biceps femoris from culled dairy cows during aging. Journal of Food Processing & Preservation. Advance online publication. doi: 10.1111/jfpp.13835

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