Pub Date : 2019-09-01DOI: 10.21608/ejfs.2019.13749.1009
R. M. Ibrahim, M. Elkady, Amal Hassanein
Titanium Dioxide Nanoparticles (TiO2NPs) is used in the production of food colorants, some nutritional supplements and many other products on large scale. Many studies stated that the TiO2NPs are more toxic than titanium dioxide (TiO2) and as possibly carcinogenic to humans. The aim of study was carried out to investigate the impacts of vitamin C and vitamin E on free radicals and antioxidant enzymes activities in male rats treated with TiO2NPs. The obtained results showed that, there were no significant (P≥0.05) differences found in red blood cells (RBC), hematocrit (Ht), hemoglobin (Hb) and platelets count (PLT) after treated with titanium dioxide nanoparticles (TiO2NPs) or natural antioxidants (vitamin E and C). The treatment with TiO2NPs alone caused significant (P≤0.05) increase in kidney and liver functions, while the oral intake of V.C and V.E or V.C+V.E reduced this increase. Also, the treatment with TiO2NPs increased the level of free radicals and decreased the activity of some antioxidant enzymes such as Superoxide dismutase (SOD), Glutathione-S-transferase (GST) and the content of Glutathione (GSH) in plasma. Meanwhile, V.C and V.E decreased the increased in free radicals and protected the activity of antioxidant enzymes in plasma of TiO2NPs- treated rats.
二氧化钛纳米颗粒(TiO2NPs)被大规模用于食品着色剂、一些营养补充剂和许多其他产品的生产。许多研究表明，TiO2NPs比二氧化钛(TiO2)毒性更大，可能对人类致癌。本研究旨在探讨维生素C和维生素E对TiO2NPs处理后雄性大鼠体内自由基和抗氧化酶活性的影响。结果表明，二氧化钛纳米颗粒(TiO2NPs)与天然抗氧化剂(维生素E和C)对大鼠红细胞(RBC)、红细胞压积(Ht)、血红蛋白(Hb)和血小板计数(PLT)的影响均无显著(P≥0.05)差异，单独使用TiO2NPs可显著(P≤0.05)提高大鼠的肾功能和肝功能，而口服vc和ve或vc +V可显著(P≤0.05)提高大鼠的肝功能。E减少了这种增长。此外，TiO2NPs处理增加了自由基水平，降低了血浆中超氧化物歧化酶(SOD)、谷胱甘肽- s -转移酶(GST)等抗氧化酶的活性和谷胱甘肽(GSH)含量。同时，V.C和V.E能降低TiO2NPs处理大鼠血浆中自由基的增加，保护抗氧化酶的活性。
{"title":"Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles","authors":"R. M. Ibrahim, M. Elkady, Amal Hassanein","doi":"10.21608/ejfs.2019.13749.1009","DOIUrl":"https://doi.org/10.21608/ejfs.2019.13749.1009","url":null,"abstract":"Titanium Dioxide Nanoparticles (TiO2NPs) is used in the production of food colorants, some nutritional supplements and many other products on large scale. Many studies stated that the TiO2NPs are more toxic than titanium dioxide (TiO2) and as possibly carcinogenic to humans. The aim of study was carried out to investigate the impacts of vitamin C and vitamin E on free radicals and antioxidant enzymes activities in male rats treated with TiO2NPs. The obtained results showed that, there were no significant (P≥0.05) differences found in red blood cells (RBC), hematocrit (Ht), hemoglobin (Hb) and platelets count (PLT) after treated with titanium dioxide nanoparticles (TiO2NPs) or natural antioxidants (vitamin E and C). The treatment with TiO2NPs alone caused significant (P≤0.05) increase in kidney and liver functions, while the oral intake of V.C and V.E or V.C+V.E reduced this increase. Also, the treatment with TiO2NPs increased the level of free radicals and decreased the activity of some antioxidant enzymes such as Superoxide dismutase (SOD), Glutathione-S-transferase (GST) and the content of Glutathione (GSH) in plasma. Meanwhile, V.C and V.E decreased the increased in free radicals and protected the activity of antioxidant enzymes in plasma of TiO2NPs- treated rats.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74919280","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 : 2019-09-01DOI: 10.21608/ejfs.2019.16075.1016
Mohamed H. H. Roby, Samah Abd-Eltawab, Abdelmonam Abu El-Hassan
The effect of pre-treatment such as osmotic dehydration (OD), honey immersion (HI), citric acid dipping (CD), steam blanched (SB), and sulfiting in sodium-metabisulfite (SU) of apple slices on physicochemical, sensory and antioxidant properties were studied. Chemical composition, total phenols, Vit (C), antioxidant activities and sensory evaluation were tested for all treatments. Results Showed that SB pre-treatment had the lowest percentage of moisture content and the highest percentage of total soluble solids (TSS). Sulfiting pretreatment had the maximum value of ascorbic acid, total phenolics content (TPC) and antioxidant activity (AOA). Sensory evaluation of dried apple slices showed that SU and HI treatments had the best value of taste and texture. Furthermore, HI had the best value of odor, while SU treatment had the best value of color. Future work could look at the possibility of enrobing the apple wedges with coatings (e.g. sodium alginate) to reduce the disadvantages of some treatment.
{"title":"Effect of different pre‐drying treatments on the quality of dried apple slices","authors":"Mohamed H. H. Roby, Samah Abd-Eltawab, Abdelmonam Abu El-Hassan","doi":"10.21608/ejfs.2019.16075.1016","DOIUrl":"https://doi.org/10.21608/ejfs.2019.16075.1016","url":null,"abstract":"The effect of pre-treatment such as osmotic dehydration (OD), honey immersion (HI), citric acid dipping (CD), steam blanched (SB), and sulfiting in sodium-metabisulfite (SU) of apple slices on physicochemical, sensory and antioxidant properties were studied. Chemical composition, total phenols, Vit (C), antioxidant activities and sensory evaluation were tested for all treatments. Results Showed that SB pre-treatment had the lowest percentage of moisture content and the highest percentage of total soluble solids (TSS). Sulfiting pretreatment had the maximum value of ascorbic acid, total phenolics content (TPC) and antioxidant activity (AOA). Sensory evaluation of dried apple slices showed that SU and HI treatments had the best value of taste and texture. Furthermore, HI had the best value of odor, while SU treatment had the best value of color. Future work could look at the possibility of enrobing the apple wedges with coatings (e.g. sodium alginate) to reduce the disadvantages of some treatment.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88316022","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 : 2019-09-01DOI: 10.21608/ejfs.2019.12089.1005
M. El-Sayed, S. Awad, A. Ibrahim
This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.
{"title":"Impact of purslane (Portulaca oleracea L.) extract as antioxidant and antimicrobial agent on overall quality and shelf life of Greek-style yoghurt","authors":"M. El-Sayed, S. Awad, A. Ibrahim","doi":"10.21608/ejfs.2019.12089.1005","DOIUrl":"https://doi.org/10.21608/ejfs.2019.12089.1005","url":null,"abstract":"This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC14028. The fortified of Geek-style yogurt with lyophilized purslane extract 2.2g/L (S1) and 4.4g/L (S2) significantly increased the antioxidant capacity. Greek-style yogurt made with 4.4g/L lyophilized purslane extract received the highest antioxidant capacity and lowest sensory acceptability comparing with control and low dosage of lyophilized purslane extract. DPPH scavenging activity % of S1 and S2 samples had no obvious change during storage period, while, FRAP values were decreased in all treatments after 14 days of storage.The treatment of Geek-style yogurt fortified with 2.2 g/L lyophilized purslane extract was the most preference in sensory acceptability. This study recommended that the increasing of shelf life and antioxidant capacity and stability of all-natural Greek-style yogurt, a dosage of lyophilized purslane extract 2.2g/L should be incorporated. Moreover, the P. oleracea could be used in functional foods as it has some bioactive components.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90496616","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 : 2019-09-01DOI: 10.21608/ejfs.2019.13050.1007
E. Taha, N. Abd-Elkarim, Z. Ahmed
Scientists warn against the dangers of frying food in oil as it release toxic chemicals linked to cancer and heart disease. The negative effects of synthetic antioxidants lead to searching for a substitute with natural recourses. In the present study, fruits of three date palm cultivars; 'Hayani', 'Sewi' and 'Sakouti', were collected at mature stage and date seeds were used for oil extraction. Chemical properties of the oil as well as rancimate measurements were measured to determine the oxidative stability of the oil. Different levels (5, 10. 15 %) of date seed oil were added to crude soybean oil and the oxidative stability for the mixer were then compared to the commercial soybean oil with BHT additive. Pit powder oil content ranged from 8.2-10.6.'Sewi' had the highest total phenols content of phenolic compounds that 183.92 mg among cultivars, while carotenoids content were varied (33.5- 88.5 mg/kg).The fatty acid compositions of all the cultivars were very similar. Rancimat measurements for all cultivars' oil were higher than that of crude soybean oil. Date seed oil addition at different level to soybean crude oil increased the rancimat induction time. Treatment of 'Sewi' oil at 15 % was the best treatment among cultivars and was higher than that of the synthetic BHT effect. The results suggested that the seeds from the examined date cultivars as by product are good source of oil with high quality that may efficiency used as a natural additive to promote the oxidative stability of other vegetable oil.
{"title":"Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils","authors":"E. Taha, N. Abd-Elkarim, Z. Ahmed","doi":"10.21608/ejfs.2019.13050.1007","DOIUrl":"https://doi.org/10.21608/ejfs.2019.13050.1007","url":null,"abstract":"Scientists warn against the dangers of frying food in oil as it release toxic chemicals linked to cancer and heart disease. The negative effects of synthetic antioxidants lead to searching for a substitute with natural recourses. In the present study, fruits of three date palm cultivars; 'Hayani', 'Sewi' and 'Sakouti', were collected at mature stage and date seeds were used for oil extraction. Chemical properties of the oil as well as rancimate measurements were measured to determine the oxidative stability of the oil. Different levels (5, 10. 15 %) of date seed oil were added to crude soybean oil and the oxidative stability for the mixer were then compared to the commercial soybean oil with BHT additive. Pit powder oil content ranged from 8.2-10.6.'Sewi' had the highest total phenols content of phenolic compounds that 183.92 mg among cultivars, while carotenoids content were varied (33.5- 88.5 mg/kg).The fatty acid compositions of all the cultivars were very similar. Rancimat measurements for all cultivars' oil were higher than that of crude soybean oil. Date seed oil addition at different level to soybean crude oil increased the rancimat induction time. Treatment of 'Sewi' oil at 15 % was the best treatment among cultivars and was higher than that of the synthetic BHT effect. The results suggested that the seeds from the examined date cultivars as by product are good source of oil with high quality that may efficiency used as a natural additive to promote the oxidative stability of other vegetable oil.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77964955","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 : 2019-07-10DOI: 10.21608/EJFS.2019.11969.1004
Samah Abd-Eltawab, Hosam-Eddin Mahmoud Elgarhi
Pastrami was manufactured from M. longissimus dorsi beef meat after marinating the meat in unfermented milk permeate T1 and fermented milk permeate with Lb. paracasei subsp. paracasei and Lb. pentosus T2 and T3 respectively and C, control treatment, was manufactured without being marinated. All treatments were stored at 5 ± 1℃ for 60 days and analyzed at periods of (when fresh, 15, 30, 45 and 60 days). Peroxide values (POV), Thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH values, proteolysis, Total viable count (TVC), total fungi, coliforms count, Staphylococcus aureus and lactic acid bacteria (LAB) and sensory analysis were determined. The results showed that C and T1 treatments had the highest values of POV, TBARS, FFA, pH and TVC. Whereas, T2 and T3 treatments recorded the highest values of proteolysis and LAB count. Staphylococcus aureus and coliforms were not detected in all treatments. While, some fungi appeared in C and T1 at the end of the storage period and disappeared in T2 and T3. Marinating of pastrami meat in fermented milk permeate significantly improved the sensory evaluation of pastrami. Finally, T2 and T3 had significant higher quality improvement than C and T1.
{"title":"Enhancement of the quality and safety of pastrami using fermented milk permeate","authors":"Samah Abd-Eltawab, Hosam-Eddin Mahmoud Elgarhi","doi":"10.21608/EJFS.2019.11969.1004","DOIUrl":"https://doi.org/10.21608/EJFS.2019.11969.1004","url":null,"abstract":"Pastrami was manufactured from M. longissimus dorsi beef meat after marinating the meat in unfermented milk permeate T1 and fermented milk permeate with Lb. paracasei subsp. paracasei and Lb. pentosus T2 and T3 respectively and C, control treatment, was manufactured without being marinated. All treatments were stored at 5 ± 1℃ for 60 days and analyzed at periods of (when fresh, 15, 30, 45 and 60 days). Peroxide values (POV), Thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH values, proteolysis, Total viable count (TVC), total fungi, coliforms count, Staphylococcus aureus and lactic acid bacteria (LAB) and sensory analysis were determined. The results showed that C and T1 treatments had the highest values of POV, TBARS, FFA, pH and TVC. Whereas, T2 and T3 treatments recorded the highest values of proteolysis and LAB count. Staphylococcus aureus and coliforms were not detected in all treatments. While, some fungi appeared in C and T1 at the end of the storage period and disappeared in T2 and T3. Marinating of pastrami meat in fermented milk permeate significantly improved the sensory evaluation of pastrami. Finally, T2 and T3 had significant higher quality improvement than C and T1.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78223306","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 : 2019-06-23DOI: 10.21608/EJFS.2019.11358.1003
A. E. El-Fakhrany, N. Elewa, Ashraf A. Moawad, Nahla Hassan El-Saidi
Sixty six random samples of fast food sandwiches, each about 200 g were randomly collected from Fayoum, Egypt. Eleven sandwiches of liver, burger, sausage, chicken shawarma,meat shawarma and chicken crepe were purchased from different shops and markets. The samples were subjected to microbiological examination. The highest mean mesophilic count was 2.36x1010 CFU/g in chicken shawarma sandwiches samples, while the highest mean count of Entero bacteriaceae count was 4.69x106 CFU/g in burger sandwiches samples. Enterobacter cloacae is the most isolated Enterobacteriaceae species in sandwiches of burger, meat shawarma, sausage, and liver in a percentage of 69%,44%,42% and 33%, respectively. The percentage of CPS and TN asepositive strains of Staphylococci isolated from examined sandwiches ofliver, burger, sausage, chicken shawarma,meat shawarmaand chicken crepe were 0.53%, 1.61%, 0.53%, 0.53%, 1.07% and 0.53%, respectively. Salmonella and E.coli could be detected in liver sandwiches samples only with a percentage of 12% and 4%, respectively.
{"title":"Microbiological evaluation of some fast food sandwiches in Fayoum","authors":"A. E. El-Fakhrany, N. Elewa, Ashraf A. Moawad, Nahla Hassan El-Saidi","doi":"10.21608/EJFS.2019.11358.1003","DOIUrl":"https://doi.org/10.21608/EJFS.2019.11358.1003","url":null,"abstract":"Sixty six random samples of fast food sandwiches, each about 200 g were randomly collected from Fayoum, Egypt. Eleven sandwiches of liver, burger, sausage, chicken shawarma,meat shawarma and chicken crepe were purchased from different shops and markets. The samples were subjected to microbiological examination. The highest mean mesophilic count was 2.36x1010 CFU/g in chicken shawarma sandwiches samples, while the highest mean count of Entero bacteriaceae count was 4.69x106 CFU/g in burger sandwiches samples. Enterobacter cloacae is the most isolated Enterobacteriaceae species in sandwiches of burger, meat shawarma, sausage, and liver in a percentage of 69%,44%,42% and 33%, respectively. The percentage of CPS and TN asepositive strains of Staphylococci isolated from examined sandwiches ofliver, burger, sausage, chicken shawarma,meat shawarmaand chicken crepe were 0.53%, 1.61%, 0.53%, 0.53%, 1.07% and 0.53%, respectively. Salmonella and E.coli could be detected in liver sandwiches samples only with a percentage of 12% and 4%, respectively.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76776277","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 : 2019-06-23DOI: 10.21608/EJFS.2019.10416.1000
O. Mohammed, Amal Abd El-Razek, M. Bekhet, Yehia Moharram
Due to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 5o% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.
{"title":"Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients","authors":"O. Mohammed, Amal Abd El-Razek, M. Bekhet, Yehia Moharram","doi":"10.21608/EJFS.2019.10416.1000","DOIUrl":"https://doi.org/10.21608/EJFS.2019.10416.1000","url":null,"abstract":"Due to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 5o% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84307442","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 : 2019-06-17DOI: 10.21608/EJFS.2019.11319.1002
A. Aly
This study was conducted to utilize the pomegranate peels to reduce the microbial load and extend shelf life of chicken burgers during cold storage (2-10 days) at (4±1°C). Some chemical properties e.g. acid value, peroxide value and thiobarbituric acid (TBA) of lipid extracted from chicken burger samples, which were prepared with percentages 0, 10, 20 and 30 % (w/w) of additive pomegranate peels r were studied. Sensory attributes (appearance, odor, texture and taste) of chicken burgers during cold storage were evaluated. Flavonoids and phenolic compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet detector set at 330 and 280 nm, respectively. Total bacterial count, psychrophilic bacteria, spore-forming bacteria, total molds and yeasts count of chicken burger samples were determined during cold storage. The results showed that additive pomegranate peels to chicken burgers samples during its preparation decreased the acid, peroxide and TBA values of their lipids and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken burgers samples during cold storage for concentration 10, 20 and 30 % (w/w) of additive pomegranate peels. The applied additive also improved the appearance, odor, texture and taste of the chicken burgers samples of interest. It was concluded that the activity of pomegranate peels, as natural antioxidant and antimicrobial assay to control microbial load of chicken burgers samples, could be conducted as a food additive to enhance the safety of consumable chicken products.
{"title":"Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage","authors":"A. Aly","doi":"10.21608/EJFS.2019.11319.1002","DOIUrl":"https://doi.org/10.21608/EJFS.2019.11319.1002","url":null,"abstract":"This study was conducted to utilize the pomegranate peels to reduce the microbial load and extend shelf life of chicken burgers during cold storage (2-10 days) at (4±1°C). Some chemical properties e.g. acid value, peroxide value and thiobarbituric acid (TBA) of lipid extracted from chicken burger samples, which were prepared with percentages 0, 10, 20 and 30 % (w/w) of additive pomegranate peels r were studied. Sensory attributes (appearance, odor, texture and taste) of chicken burgers during cold storage were evaluated. Flavonoids and phenolic compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet detector set at 330 and 280 nm, respectively. Total bacterial count, psychrophilic bacteria, spore-forming bacteria, total molds and yeasts count of chicken burger samples were determined during cold storage. The results showed that additive pomegranate peels to chicken burgers samples during its preparation decreased the acid, peroxide and TBA values of their lipids and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken burgers samples during cold storage for concentration 10, 20 and 30 % (w/w) of additive pomegranate peels. The applied additive also improved the appearance, odor, texture and taste of the chicken burgers samples of interest. It was concluded that the activity of pomegranate peels, as natural antioxidant and antimicrobial assay to control microbial load of chicken burgers samples, could be conducted as a food additive to enhance the safety of consumable chicken products.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82145217","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 : 2018-12-01DOI: 10.21608/ejfs.2018.85913
Ghada H. H. Ismaiel
The World Health Organization (WHO) indicated that medicinal plants are every plant which, in one or more of its structures, contains elements that may be utilized for helpful purposes, or which are forerunners for chemopharmaceutical semi synthesis (Saroya et al., 2011). The therapeutic plants may either be the wild or the developed plant particularly for Antioxidant, Antimicrobial and Anticancer Activities of Egyptian Conocarpus erectus L. leaves Extracts
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Pub Date : 2018-12-01DOI: 10.21608/ejfs.2018.30431
Processed cheese are among cheese verities appreciated by consumers, whereas, they are considered the main daily sandwich filling food for school children or even for adults. The Egyptian dairy industry produces about thousand ton per year (CFI, 2015). Processed cheese is made by blending natural cheeses of different ages, degrees of maturity and sources, adding Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread
{"title":"Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread","authors":"","doi":"10.21608/ejfs.2018.30431","DOIUrl":"https://doi.org/10.21608/ejfs.2018.30431","url":null,"abstract":"Processed cheese are among cheese verities appreciated by consumers, whereas, they are considered the main daily sandwich filling food for school children or even for adults. The Egyptian dairy industry produces about thousand ton per year (CFI, 2015). Processed cheese is made by blending natural cheeses of different ages, degrees of maturity and sources, adding Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87840719","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}
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