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Associate Professor Alaa El-Din Ahmed Bekhit

Associate Professor

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

Aladin Bekhit

Contact

Tel +64 3 479 4994
Email aladin.bekhit@otago.ac.nz
Office: Archway West 1.06

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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

Roobab, U., Fidalgo, L. G., Arshad, R. N., Khan, A. W., Zeng, X.-A., Bhat, Z. F., Bekhit, A. E.-D. A., … Aadil, R. M. (2022). High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science & Food Safety. Advance online publication. doi: 10.1111/1541-4337.12977

Symes, A., Shavandi, A., & Bekhit, A. E.-D. A. (2022). Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.15764

Lin, Y., Yang, J., Luo, L., Zhang, X., Deng, S., Chen, X., … Bekhit, A. E.-D. A., … Huang, R. (2022). Ferroptosis related immunomodulatory effect of a novel extracellular polysaccharides from marine fungus Aureobasidium melanogenum. Marine Drugs, 20, 332. doi: 10.3390/md20050332

Anwar, M., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2022). Effects of Taro (Colocasia esculenta) water-soluble non-starch polysaccharide, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium infantis, and their synbiotic mixtures on pro-inflammatory cytokine interleukin-8 production. Nutrients, 14(10), 2128. doi: 10.3390/nu14102128

Mahajan, K., Kumar, S., Bhat, Z. F., Singh, M., Bhat, H. F., Bhatti, M. A., & Bekhit, A. E.-D. A. (2022). Aloe vera and carrageenan based edible film improves storage stability of ice-cream. Applied Food Research, 2, 100128. doi: 10.1016/j.afres.2022.100128

Bekhit, A. E.-D. A., Riley, W. W., & Hussain, M. A. (Eds.). (2022). Alternative proteins: Safety and food security considerations. Boca Raton, FL: CRC Press, 448p. doi: 10.1201/9780429299834

Edited Book - Research

Bekhit, A. E.-D. A. (Ed.). (2017). Advances in meat processing technology. Boca Raton, FL: CRC Press, 604p. doi: 10.1201/9781315371955

Edited Book - Research

Ahmed, I. A. M., Al-Juhaimi, F. Y., Bhat, Z. F., Carne, A., & Bekhit, A. E.-D. (2022). Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 215-270). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-8

Chapter in Book - Research

Bekhit, A. E.-D., Shi, J., Ye, Z., Ahmed, I. A. M., Al-Juhaimi, F. Y., Riley, W. W., & Gooneratne, R. (2022). Snails. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 133-172). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-6

Chapter in Book - Research

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2022). Cultured meat: Challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 271-296). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-9

Chapter in Book - Research

Gouda, M., & Bekhit, A. E.-D. (2022). Allergenicity risks associated with novel proteins and rapid methods of detection. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 379-406). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-13

Chapter in Book - Research

Hassoun, A., Rustad, T., & Bekhit, A.-E. A. (2022). Bioconversion of marine by-products into edible protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 297-328). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-10

Chapter in Book - Research

Hobbi, P., Bekhit, A. E.-D. A., Debaste, F., Lei, N., & Shavandi, A. (2022). Insect-derived protein as food and feed. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 85-132). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-5

Chapter in Book - Research

Hussain, M. A., Riley, W., & Bekhit, A. E.-D. (2022). Trends and motivations for novel protein sources and contribution towards food security. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 1-16). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-1

Chapter in Book - Research

Jayawardena, R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2022). Meat co-products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 329-360). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-11

Chapter in Book - Research

Tantamacharik, T., Carne, A., Shavandi, A., & Bekhit, A. E.-D. A. (2022). Keratin as an alternative protein in food and nutrition. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 173-214). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-7

Chapter in Book - Research

Koubaa, M., Roohinejad, S., Mungure, T. E., Bekhit, A. E.-D., Greiner, R., & Mallikarjunan, K. (2019). Effect of emerging processing technologies on Maillard reactions. In L. Melton, F. Shahidi & P. Varelis (Eds.), Encyclopedia of food chemistry: Volume 2. (pp. 76-82). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21652-1

Chapter in Book - Research

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

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 (Vol. 87). (pp. 187-254). Cambridge, MA: Elsevier. doi: 10.1016/bs.afnr.2018.08.001

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

Bekhit, A. E.-D. A., Carne, A., Ryder, K., Ha, M., & Kong, L. (2017). Manipulation of meat structure: Use of exogenous proteases. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 65-120). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., Mohamed Ahmed, I. A., & Wang, Z. (2017). Manipulation of meat quality: Electrical stimulation and pulsed electric field. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 121-168). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

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

Chapter in Book - Research

Elansari, A., & Bekhit, A. E.-D. A. (2017). Freezing/thawing technologies of meat. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 219-268). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

Mungure, T. E., Stewart, I., Birch, J., & Bekhit, A. E.-D. A. (2017). NMR spectroscopy applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 343-384). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

Nowak, K. W., Ropelewska, E., Bekhit, A. E.-D. A., & Markowski, M. (2017). Ultrasound applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 3-32). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

Ponnampalam, E. N., Bekhit, A. E.-D. A., Holman, B. W. B., Jayasundera, M., Lewandowski, P. A., Dunshea, F. R., … Gill, H. (2017). Use of plant materials to enhance the nutritional appeal of processed meat products. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 413-446). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

Pottier, L., de Lamballerie, M., Bekhit, A. E.-D. A., Yang, H., & Rosenthal, A. (2017). Manipulation of meat quality: High pressure treatment. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 169-218). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chapter in Book - Research

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

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

Chapter in Book - Research

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

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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.

Chapter in Book - Research

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.

Chapter in Book - Research

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.

Chapter in Book - Research

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.

Chapter in Book - Research

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.

Chapter in Book - Research

Ahmmed, M. K., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2022). The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe. Food Chemistry, 132476. Advance online publication. doi: 10.1016/j.foodchem.2022.132476

Journal - Research Article

Anwar, M., Birch, E. J., Ding, Y., & Bekhit, A. E.-D. (2022). Water-soluble non-starch polysaccharides of root and tuber crops: Extraction, characteristics, properties, bioactivities, and applications. Critical Reviews in Food Science & Nutrition, 62(9), 2309-2341. doi: 10.1080/10408398.2020.1852388

Journal - Research Article

Anwar, M., Mros, S., McConnell, M., & Bekhit, A. E.-D. A. (2022). Effects of Taro (Colocasia esculenta) water-soluble non-starch polysaccharide, Lactobacillus acidophilus, Bifidobacterium breve, Bifidobacterium infantis, and their synbiotic mixtures on pro-inflammatory cytokine interleukin-8 production. Nutrients, 14(10), 2128. doi: 10.3390/nu14102128

Journal - Research Article

Bekhit, A. A., Nasralla, S. N., Bekhit, S. A., & Bekhit, A. E.-D. A. (2022). Novel dual acting antimalarial antileishmanial agents derived from pyrazole moiety. Biointerface Research in Applied Chemistry, 12(5), 6225-6233. doi: 10.33263/BRIAC125.62256233

Journal - Research Article

Bhat, Z. F., Morton, J. D., Kumar, S., Bhat, H. F., Aadil, R. M., & Bekhit, A. E.-D. A. (2022). Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends in Food Science & Technology, 124, 309-322. doi: 10.1016/j.tifs.2022.04.012

Journal - Research Article

Burnett, A., Ahmmed, M. K., Carne, A., Tian, H. S., Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2022). Effect of pulsed electric fields on the lipidomic profile of lipid extracted from hoki fish male gonad. Foods, 11(4), 610. doi: 10.3390/foods11040610

Journal - Research Article

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