Pub Date : 2022-01-01DOI: 10.21608/ejfs.2022.111665.1117
Marwa M Sheir, Marwa M Sheir, K. Farroh
N is a novel field transforming traditional food sector into a dynamic and innovative food industry. The objective of this work was to evaluate the utilization efficiency of chitosan–pectin nanoparticles (CS/Pec NPs) in improving the production quality of some fried slices of vegetables and fruits (banana, potato and cassava) and the impact on the fried products’ quality attributes (PQA) effects of (CS/Pec NPs) on Albino rats were monitored along 3 months via biochemical assays, liver histology and histochemical demonstration of glycogen. The obtained results showed that immersing in CS/Pec NPs solution as pre-frying treatment (for 1 min) showed to be an effective way to decrease acrylamide formation, oil uptake and malonaldehyde level in fried slices products to (46.95%, 35.32% & 1.22 mg/kg) for fried banana, (54.59%, 29.76% & 2.14 mg/kg) for fried potato and (49.62%, 4.95% & 1.98 mg/ kg) for fried cassava and improved the sensory and texture properties. Moreover, no recorded animal deaths throughout the 3 months of experiment. Rats fed with CS/Pec NPs treated fried banana, fried potato and fried cassava with revealed enhancements in hepatic tissue, restoration of glycogen in hepatocytes and significant improvements in biochemical parameters when compared with rats control group. Therefore, this paper may help food manufacturers to produce healthier fried food and to keep a better technological quality.
{"title":"Evaluating the Technological and Biological Effects of Some Fried Vegetables and Fruits Chips Treated with Chitosan–Pectin Nanoparticles.","authors":"Marwa M Sheir, Marwa M Sheir, K. Farroh","doi":"10.21608/ejfs.2022.111665.1117","DOIUrl":"https://doi.org/10.21608/ejfs.2022.111665.1117","url":null,"abstract":"N is a novel field transforming traditional food sector into a dynamic and innovative food industry. The objective of this work was to evaluate the utilization efficiency of chitosan–pectin nanoparticles (CS/Pec NPs) in improving the production quality of some fried slices of vegetables and fruits (banana, potato and cassava) and the impact on the fried products’ quality attributes (PQA) effects of (CS/Pec NPs) on Albino rats were monitored along 3 months via biochemical assays, liver histology and histochemical demonstration of glycogen. The obtained results showed that immersing in CS/Pec NPs solution as pre-frying treatment (for 1 min) showed to be an effective way to decrease acrylamide formation, oil uptake and malonaldehyde level in fried slices products to (46.95%, 35.32% & 1.22 mg/kg) for fried banana, (54.59%, 29.76% & 2.14 mg/kg) for fried potato and (49.62%, 4.95% & 1.98 mg/ kg) for fried cassava and improved the sensory and texture properties. Moreover, no recorded animal deaths throughout the 3 months of experiment. Rats fed with CS/Pec NPs treated fried banana, fried potato and fried cassava with revealed enhancements in hepatic tissue, restoration of glycogen in hepatocytes and significant improvements in biochemical parameters when compared with rats control group. Therefore, this paper may help food manufacturers to produce healthier fried food and to keep a better technological quality.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"177 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86808395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.21608/ejfs.2022.107106.1114
F. Abou-Zaid, E. El-Sayed, Hind Abu-shama
{"title":"Dried Date Powder Addition in Balady Bread Processing and Its Effect on the Hepatotoxicity Induced by Some Heavy Metals","authors":"F. Abou-Zaid, E. El-Sayed, Hind Abu-shama","doi":"10.21608/ejfs.2022.107106.1114","DOIUrl":"https://doi.org/10.21608/ejfs.2022.107106.1114","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79689586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.21608/ejfs.2022.84786.1108
Marwa Abd-Elfatah, N. Hassanen, Amal R. Tageldeen
A (ACR) is one of the most important contaminants occurring in foods heated at high temperatures. The aim of this study is to study the different levels of acrylamide in some food products in the Egyptian market and investigate the protective efficacy of extra virgin olive oil (EVOO) against hepatotoxicity induced by ACR. Forty-eight male rats were divided into eight groups. Group A1 was fed on a basal diet as a control group. Groups A2, A3, and A4 were fed on diets containing ACR at 500, 750, and 1000 μg/kg BW rat/day, respectively. The other groups (A5, A6, and A7) were fed on the same diet used in groups A2, A3, and A4, respectively, and supplemented with EVOO (0.5 mL/kg BW rat/day). Group A8 was fed a basal diet and supplemented with extra virgin olive oil (0.5 mL/kg BW rat/day). After 28 days, the rats fed with EVOO and ACR rats significantly decreased their levels of glucose. The treatment also resulted in a significant improvement in the lipid profile, liver functions, kidney functions, and total antioxidants. However, EVOO significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione peroxidase (GPS) in the blood of ACR rats. The treated groups showed a significant decrement in thiobarbituric acid-reactive substances like malondialdehyde (MDA) in their serum. Treatment with EVOO reduces the histopathological and liver abnormalities associated with ACR since the study of the induction of redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of EVOO.
A (ACR)是高温加热食品中最重要的污染物之一。本研究的目的是研究埃及市场上一些食品中丙烯酰胺的不同含量，并研究特级初榨橄榄油(EVOO)对ACR引起的肝毒性的保护作用。48只雄性大鼠被分为8组。A1组饲喂基础饲粮，作为对照组。A2组、A3组和A4组分别饲喂ACR含量为500、750和1000 μg/kg BW /d的饲粮。其余各组(A5、A6、A7)分别饲喂与A2、A3、A4组相同的饲粮，并在基础上添加EVOO (0.5 mL/kg BW大鼠/d)。A8组饲喂基础饲粮，在基础饲粮中添加特级初榨橄榄油(0.5 mL/kg BW大鼠/天)。28天后，用EVOO和ACR大鼠喂养的大鼠血糖水平显著降低。治疗还导致血脂、肝功能、肾功能和总抗氧化剂的显著改善。然而，EVOO显著提高了ACR大鼠血液中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽(GSH)和谷胱甘肽过氧化物酶(GPS)的活性。治疗组血清中丙二醛(MDA)等硫代巴比妥酸反应性物质显著降低。EVOO治疗减少了与ACR相关的组织病理学和肝脏异常，因为氧化还原酶的诱导研究被认为是评估EVOO抗过氧化功效的可靠标志。
{"title":"Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.","authors":"Marwa Abd-Elfatah, N. Hassanen, Amal R. Tageldeen","doi":"10.21608/ejfs.2022.84786.1108","DOIUrl":"https://doi.org/10.21608/ejfs.2022.84786.1108","url":null,"abstract":"A (ACR) is one of the most important contaminants occurring in foods heated at high temperatures. The aim of this study is to study the different levels of acrylamide in some food products in the Egyptian market and investigate the protective efficacy of extra virgin olive oil (EVOO) against hepatotoxicity induced by ACR. Forty-eight male rats were divided into eight groups. Group A1 was fed on a basal diet as a control group. Groups A2, A3, and A4 were fed on diets containing ACR at 500, 750, and 1000 μg/kg BW rat/day, respectively. The other groups (A5, A6, and A7) were fed on the same diet used in groups A2, A3, and A4, respectively, and supplemented with EVOO (0.5 mL/kg BW rat/day). Group A8 was fed a basal diet and supplemented with extra virgin olive oil (0.5 mL/kg BW rat/day). After 28 days, the rats fed with EVOO and ACR rats significantly decreased their levels of glucose. The treatment also resulted in a significant improvement in the lipid profile, liver functions, kidney functions, and total antioxidants. However, EVOO significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione peroxidase (GPS) in the blood of ACR rats. The treated groups showed a significant decrement in thiobarbituric acid-reactive substances like malondialdehyde (MDA) in their serum. Treatment with EVOO reduces the histopathological and liver abnormalities associated with ACR since the study of the induction of redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of EVOO.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72873692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-11-04DOI: 10.21608/ejfs.2021.82078.1107
Heaham Ismail
LITTLE information is available on the composition and properties of milk from Aberdeen Angus cow and its potential use in the manufacture of dairy products. This study aimed to produce low-fat yoghurt from the milk of Aberdeen Angus cows (AMY) compared to Friesian cows (FMY) and Baladi cows (BMY). The chemical composition, physical properties, color parameters, microstructure, microbial, and sensory features of resultant yoghurt during storage at 4±1°C for 14 days were evaluated. Results revealed that BMY had higher total solids, fat, protein, lactose, and ash contents than AMY and FMY. Furthermore, AMY retained a significantly higher percentage of serum within its structure, thus being characterized by decreased syneresis and increased water holding capacity. The AMY sample had the highest L* and a* values and the lowest b* value compared to the others. Total viable bacterial and lactic acid bacteria counts were higher in BMY than AMY and FMY samples. In addition, AMY gave a microstructure with a denser and more homogenized matrix as well as a less coarse network. Sensory evaluation results revealed that the most acceptable yoghurt samples were obtained from AMY followed by BMY and FMY. In conclusion, Aberdeen Angus milk seems to be a promising raw material for manufacturing good-quality yoghurt.
{"title":"Potential Use of Aberdeen Angus Cows’ Milk for the Production of Low-Fat Yoghurt","authors":"Heaham Ismail","doi":"10.21608/ejfs.2021.82078.1107","DOIUrl":"https://doi.org/10.21608/ejfs.2021.82078.1107","url":null,"abstract":"LITTLE information is available on the composition and properties of milk from Aberdeen Angus cow and its potential use in the manufacture of dairy products. This study aimed to produce low-fat yoghurt from the milk of Aberdeen Angus cows (AMY) compared to Friesian cows (FMY) and Baladi cows (BMY). The chemical composition, physical properties, color parameters, microstructure, microbial, and sensory features of resultant yoghurt during storage at 4±1°C for 14 days were evaluated. Results revealed that BMY had higher total solids, fat, protein, lactose, and ash contents than AMY and FMY. Furthermore, AMY retained a significantly higher percentage of serum within its structure, thus being characterized by decreased syneresis and increased water holding capacity. The AMY sample had the highest L* and a* values and the lowest b* value compared to the others. Total viable bacterial and lactic acid bacteria counts were higher in BMY than AMY and FMY samples. In addition, AMY gave a microstructure with a denser and more homogenized matrix as well as a less coarse network. Sensory evaluation results revealed that the most acceptable yoghurt samples were obtained from AMY followed by BMY and FMY. In conclusion, Aberdeen Angus milk seems to be a promising raw material for manufacturing good-quality yoghurt.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"131 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79185499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-14DOI: 10.21608/ejfs.2021.92818.1110
E. Mahmoud, Abul elhamed Mehanni, M. Sorour, Sakina R. Abazid, Noha Gaber
{"title":"Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions","authors":"E. Mahmoud, Abul elhamed Mehanni, M. Sorour, Sakina R. Abazid, Noha Gaber","doi":"10.21608/ejfs.2021.92818.1110","DOIUrl":"https://doi.org/10.21608/ejfs.2021.92818.1110","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75370650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-30DOI: 10.21608/ejfs.2021.61698.1098
Sarvesh Seth, Lubaina Kaba, Surbhi Ahirwar, P. Jain, M. Pagare, Rounak Sinha, leena barde, Pragya Rathore
{"title":"Characterization of dragon fruit (Hylocereus undatus) antioxidative components to explore their utility as natural food additive.","authors":"Sarvesh Seth, Lubaina Kaba, Surbhi Ahirwar, P. Jain, M. Pagare, Rounak Sinha, leena barde, Pragya Rathore","doi":"10.21608/ejfs.2021.61698.1098","DOIUrl":"https://doi.org/10.21608/ejfs.2021.61698.1098","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"131 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77567945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-15DOI: 10.21608/ejfs.2021.76597.1105
S. Mohsen, A. Yaseen, A. Shouk, A. Ammar, A. Mohammad
{"title":"Quality characteristics improvement of low phenylalanine pasta","authors":"S. Mohsen, A. Yaseen, A. Shouk, A. Ammar, A. Mohammad","doi":"10.21608/ejfs.2021.76597.1105","DOIUrl":"https://doi.org/10.21608/ejfs.2021.76597.1105","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76771089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-08-08DOI: 10.21608/ejfs.2021.62253.1095
M. Tawfek
The present study aimed at using Pomegranate peel powder and extract (PPPE) (Punica ganatum L.) as a source of dietary fiber, natural colorant, prebiotic, polyphenols, and antioxidant activity in developing low fat frozen yoghurt. Pomegranate peel has been added in form of powder (added to yoghurt at at a rate of 1.5%) and extract (added at a rate of 0, 25, 50, 75, and 100% as a substitute of water used in preparing the frozen yoghurts that given codes of T1, T2, T3, and T4).Also, control frozen yoghurt sample was prepared without fat replacer (simplesse) as compared to other treatments. The results of frozen yoghurt revealed that the conversion of yoghurt into frozen mix caused an increments in acidity, viscosity, total phenolic content, total flavonoids content, and antioxidant activity values. Moreover, the viable count of lactic acid bacteria strains increased in frozen yoghurt mix. While the pH value, specific gravity (sp.gr.) and freezing point have been decreased by adding PPPE. Also, adding PPPE along with the fat replacer (simplesse) led to calorie reduction. Additionally, adding PPPE into traditional frozen yoghurt or bio-frozen yoghurt increased mineral content (Fe, Zn, P, and K). The freezing and hardening processes decreased the viable counts of LAB strains keeping its therabeutic level (106/g). Thus, T5 sample had the highest viable counts over storage time. The final frozen yoghurt was characterized with higher overrun, stronger melting resistance and the highest value of hardness as the PPPE were replaced and when it was made using ordinary yoghurt versus the bio-yoghurt. The quality of all sensory criteria of body and texture, flavour as well as overall quality of the PPPE-replaced frozen yoghurt was evidently better than that of the control, which was made with fat replacement. Scores ofsensory attributes increased with adding PPPE up to 100%.
{"title":"Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (Punicaganatum L.)","authors":"M. Tawfek","doi":"10.21608/ejfs.2021.62253.1095","DOIUrl":"https://doi.org/10.21608/ejfs.2021.62253.1095","url":null,"abstract":"The present study aimed at using Pomegranate peel powder and extract (PPPE) (Punica ganatum L.) as a source of dietary fiber, natural colorant, prebiotic, polyphenols, and antioxidant activity in developing low fat frozen yoghurt. Pomegranate peel has been added in form of powder (added to yoghurt at at a rate of 1.5%) and extract (added at a rate of 0, 25, 50, 75, and 100% as a substitute of water used in preparing the frozen yoghurts that given codes of T1, T2, T3, and T4).Also, control frozen yoghurt sample was prepared without fat replacer (simplesse) as compared to other treatments. The results of frozen yoghurt revealed that the conversion of yoghurt into frozen mix caused an increments in acidity, viscosity, total phenolic content, total flavonoids content, and antioxidant activity values. Moreover, the viable count of lactic acid bacteria strains increased in frozen yoghurt mix. While the pH value, specific gravity (sp.gr.) and freezing point have been decreased by adding PPPE. Also, adding PPPE along with the fat replacer (simplesse) led to calorie reduction. Additionally, adding PPPE into traditional frozen yoghurt or bio-frozen yoghurt increased mineral content (Fe, Zn, P, and K). The freezing and hardening processes decreased the viable counts of LAB strains keeping its therabeutic level (106/g). Thus, T5 sample had the highest viable counts over storage time. The final frozen yoghurt was characterized with higher overrun, stronger melting resistance and the highest value of hardness as the PPPE were replaced and when it was made using ordinary yoghurt versus the bio-yoghurt. The quality of all sensory criteria of body and texture, flavour as well as overall quality of the PPPE-replaced frozen yoghurt was evidently better than that of the control, which was made with fat replacement. Scores ofsensory attributes increased with adding PPPE up to 100%.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"06 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86155421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-25DOI: 10.21608/EJFS.2021.58310.1092
N. Zaki, M. Naeem
The present work aimed to evaluate the antioxidant, antimicrobial and anticancer effects of citrus peels. The quality and storage characteristics of probiotic yoghurt drink samples were investigated which were made with 1, 2 and 3% of citrus peels powder (Orange- Mandarin- Lemon). Sensory analysis, acidity, pH, and bacteria counts, of the yoghurt drink samples, were determined on days 0, 7, 14, and 21 during storage at 4°C. The results indicated the presence of antioxidant activity of citrus peels due to their high phenolic compounds content, the highest phenolic concentration was found in orange peel (1108mg/100 g). The flavonoid content of orange peel powder was 518 mg/100 g. The corresponding values for Mandarin and lemon peels were 420 mg/100 g and 860 mg/100 g respectively. The antioxidant activity determined by DPPH in orange, mandarin, and lemon peel powders, were 45.99, 36.10, and 43.60 % respectively. Polyphenols were identified in orange, mandarin, and lemon peels. The results revealed that orange, mandarin, and lemon peel powders exhibited an efficient cytotoxicity against human tumor cell lines representing colon carcinoma (HCT116) relative to the positive doxorubicin. The results also showed that lemon (Citrus limon), mandarin (Citrus reticulata) orange (Citrus sinensis) peels had antibacterial activity against all pathogenic bacteria and fungi and the ethanolic extract was higher than the aqueous with all microbes for citrus peels used, and the ethanolic extract of orange peels gave the highest inhibition of pathogenic microbes. The results of the sensory evaluation showed that yoghurt drinks containing 1% and 2% of orange, mandarin, and lemon peel powders concentrations compared with control had no significant differences. It can be concluded that citrus peel may be useful to be applied to the development yoghurt drink with excellent antifungal and antibacterial activities without affecting sensory characteristics of fermented milk.
{"title":"Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink","authors":"N. Zaki, M. Naeem","doi":"10.21608/EJFS.2021.58310.1092","DOIUrl":"https://doi.org/10.21608/EJFS.2021.58310.1092","url":null,"abstract":"The present work aimed to evaluate the antioxidant, antimicrobial and anticancer effects of citrus peels. The quality and storage characteristics of probiotic yoghurt drink samples were investigated which were made with 1, 2 and 3% of citrus peels powder (Orange- Mandarin- Lemon). Sensory analysis, acidity, pH, and bacteria counts, of the yoghurt drink samples, were determined on days 0, 7, 14, and 21 during storage at 4°C. The results indicated the presence of antioxidant activity of citrus peels due to their high phenolic compounds content, the highest phenolic concentration was found in orange peel (1108mg/100 g). The flavonoid content of orange peel powder was 518 mg/100 g. The corresponding values for Mandarin and lemon peels were 420 mg/100 g and 860 mg/100 g respectively. The antioxidant activity determined by DPPH in orange, mandarin, and lemon peel powders, were 45.99, 36.10, and 43.60 % respectively. Polyphenols were identified in orange, mandarin, and lemon peels. The results revealed that orange, mandarin, and lemon peel powders exhibited an efficient cytotoxicity against human tumor cell lines representing colon carcinoma (HCT116) relative to the positive doxorubicin. The results also showed that lemon (Citrus limon), mandarin (Citrus reticulata) orange (Citrus sinensis) peels had antibacterial activity against all pathogenic bacteria and fungi and the ethanolic extract was higher than the aqueous with all microbes for citrus peels used, and the ethanolic extract of orange peels gave the highest inhibition of pathogenic microbes. The results of the sensory evaluation showed that yoghurt drinks containing 1% and 2% of orange, mandarin, and lemon peel powders concentrations compared with control had no significant differences. It can be concluded that citrus peel may be useful to be applied to the development yoghurt drink with excellent antifungal and antibacterial activities without affecting sensory characteristics of fermented milk.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"140 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86590725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-07-15DOI: 10.21608/EJFS.2021.64360.1099
A. Dyab, Hammam El-Tukhy, G. Ghazal, M. Mahmoud, Rafik M. Abolila
Limiting the consumption of high-calorie foods and juices of many consumers in different age to avoiding many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, are important issues and challenges for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replacement with sucralose (Su) (25, 50, 75, and 100%) and evaluated the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with the other treatments ever after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.
{"title":"Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose","authors":"A. Dyab, Hammam El-Tukhy, G. Ghazal, M. Mahmoud, Rafik M. Abolila","doi":"10.21608/EJFS.2021.64360.1099","DOIUrl":"https://doi.org/10.21608/EJFS.2021.64360.1099","url":null,"abstract":"Limiting the consumption of high-calorie foods and juices of many consumers in different age to avoiding many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, are important issues and challenges for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replacement with sucralose (Su) (25, 50, 75, and 100%) and evaluated the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with the other treatments ever after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"143 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76743106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：