Ahmed Fakhfakh

Static rule-based models and cloud access security brokers (CASBs) — traditional cloud security frameworks— can no longer effectively mitigate modern and evolving cyber threats. Two such examples include signature-based detection methods which lack real-time versatility and are ineffective against advanced persistent threats or zero-day threats. In this paper, we introduce an adaptive zero trust framework (AZTF) based on the integration of zero trust architecture (ZTA) and adaptive deep learning (ADL) approach to dynamically evaluate threats and risks being targeted on cloud environments. It continually monitors access attempts using DL models for real-time anomaly detection. Nine synthetic datasets were generated and used in the experiment in two security domains: network traffic and access pattern. The proposed system reached 96% detection accuracy, 52% improvements in response time, and 12% resource consumption optimization compared to traditional ZTA-based security models. The results highlight the power of using a combination of continuous authentication with artificial intelligence (AI)-powered dynamic security policy application to strengthen the resilience of cloud security. Future research will focus on federated learning integration, multi-cloud security applications, and explainable AI for increased transparency of models.

An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC₅₀ = 0.53 ± 0.02 mg/ml) and reducing (Fe³⁺) power (EC_0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H₂S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.