Pub Date : 2022-01-01DOI: 10.21608/jfds.2022.117048.1035
Ebrahim El-Anoos, H. Fahmy, E. Mahmoud, A. Sharaf
Moringa seeds have high medicinal and value nutritional. This is mainly to the large stock of biologically active ingredients in seeds. With the global shortage of food grains, the incidence of nutritional deficiency diseases and the ever-increasing population, Moringa in particular will certainly provide a good alternative to make up for the food shortage. This research aimed to study the effect of soaking process in water and in NaOH 0.5% solution on the Moringa seeds. Gross chemical composition, minerals, anti nutritional and fatty acid of M. oleifera and peregrina seeds were investigated. In general, Soaking has a significant (p <0.05) effect on the gross chemical of M. oleifera M. peregrina seeds. There is a large variation in minerals value both of raw and soaked Moringa oleifera and Moringa peregrina kernels. Results revealed that crude extract obtained from both of raw Moringa (oleifera and peregrina) seeds showed that there was a significant difference in anti-nutritional content before and after soaking. The aqueous soaking treatment was more effective than soaking with alkali solution NaOH 0.5% to remove anti nutritional factors. Furthermore, fatty acid oleic (C18:1) represented the highest proportion of fatty acids. Results indicated that soaking processes caused a significant decrease in total unsaturated fatty acids content, accompanied by an apparent increase in the total saturated fatty acids of M. oleifera and Peregrina seeds.
{"title":"Effect of Soaking Process on Chemical Characteristics and Anti Nutritional Factors of some Moringa Seed Varieties","authors":"Ebrahim El-Anoos, H. Fahmy, E. Mahmoud, A. Sharaf","doi":"10.21608/jfds.2022.117048.1035","DOIUrl":"https://doi.org/10.21608/jfds.2022.117048.1035","url":null,"abstract":"Moringa seeds have high medicinal and value nutritional. This is mainly to the large stock of biologically active ingredients in seeds. With the global shortage of food grains, the incidence of nutritional deficiency diseases and the ever-increasing population, Moringa in particular will certainly provide a good alternative to make up for the food shortage. This research aimed to study the effect of soaking process in water and in NaOH 0.5% solution on the Moringa seeds. Gross chemical composition, minerals, anti nutritional and fatty acid of M. oleifera and peregrina seeds were investigated. In general, Soaking has a significant (p <0.05) effect on the gross chemical of M. oleifera M. peregrina seeds. There is a large variation in minerals value both of raw and soaked Moringa oleifera and Moringa peregrina kernels. Results revealed that crude extract obtained from both of raw Moringa (oleifera and peregrina) seeds showed that there was a significant difference in anti-nutritional content before and after soaking. The aqueous soaking treatment was more effective than soaking with alkali solution NaOH 0.5% to remove anti nutritional factors. Furthermore, fatty acid oleic (C18:1) represented the highest proportion of fatty acids. Results indicated that soaking processes caused a significant decrease in total unsaturated fatty acids content, accompanied by an apparent increase in the total saturated fatty acids of M. oleifera and Peregrina seeds.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89152085","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/jfds.2022.120162.1037
A. El-Ghany, R. Nagib, Hanan M. Hashem
The purpose of this study was to investigate whether Silybum, Spirulina, and Propolis may have a therapeutic impact when compared to the silymarin medication. .The results revealed that,Negative control showed significant lower in weight gain, feed efficiency ratio,serum HDL-c, total protein, albumin, globulin, catalase(CAT),superoxide dismutase (SOD) and Cytochrome P450(CYP450) and significant higher in serum liver enzyme (ALT,AST,ALP, γ GT),total bilirubin ,creatinine, urea ,uric acid,cholesterol,triglycerides,LDL-c, VLDL-c and cholesterol /HDLc, ,LDLc/HDLc and malondialdehyde (MDA) compared to negative control. Administration of Silymarin, Silybum, Spirulina Propolis and mixture of them to liver injured rats for both the treated or preventive group showed a significant decrease in serum liver enzyme (ALT,AST,ALP, γ GT),total bilirubin ,creatinine ,urea ,uric acid, cholesterol, triglycerides, LDL-c, VLDL-c and cholesterol /HDLc, ,LDLc/HDLc and (MDA) and significant increase in weight gain, feed efficiency ratio, HDL-c, total protein, albumin,globulin,CAT,SOD,andCYP450 in compared to positive control.Histopathological examination revealed that consumption of Silymarin, Silybum, Spirulina Propolis can lower pathological changes in injured.It can be recommended that consumption of Silymarin, Silybum, Spirulina Propolis and mixed them could manage treat liver injury rat by improve liver and renal function, lipids profiles ,antioxidant enzymes and Cytochrome P450. Keyword: Silymarin, Silybum, Spirulina Propolis Nutritional, liver, CCL4, rat. INTRODUCTION In the experimental study of hepatology, carbon tetrachloride CCl4 is a hepatotoxic chemical due to trichloromethyl, which induces necrosis of hepatocytes, activates inflammation, and promotes the development of hepatic fibrosis (Santoyo et al., 2006). As shown by Jacobs et al., (2002), Silymarin (milk thistle) could prevent the absorption of toxins into hepatocytes and regulate the action on cellular and mitochondrial membrane permeability (Anna et al., 2020). Spirulina, a unicellular filamentous algae belonging to the Oscillatoraceae family, is a cyanobacterium that includes a high amount of proteins as well as vital nutrients such as carotenoids, vitamins, and minerals and is mostly utilised as a food additive (Khan et al., 2005b). It also contains numerous biological actions, including the prevention of anaemia, the reduction of medication genotoxicity, and the prevention of fatty liver disease, in addition to hypolipidemic and hypoglycemic effect. According to in vitro research, Spirulina has the potential to remove superoxide radicals and hydroxyl while also inhibiting lipid peroxidation (Mazo et al., 2004 Premkumar et al., 2004 and Li et al., 2007). Propolis is a resinous substance of diverse colours and textures that Apis mellifera bees collect from various plant sources. It mostly contains resins, flavonoids, phenolic aldehydes (polyphenols), waxes, fatty acids, essential oils, pollen, orga
结果表明:阴性对照组小鼠的增重、饲料效率、血清HDL-c、总蛋白、白蛋白、球蛋白、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和细胞色素P450(CYP450)显著降低，血清肝酶(ALT、AST、ALP、γ GT)、总胆红素、肌酐、酶活性和酶活性显著升高。尿素、尿酸、胆固醇、甘油三酯、LDL-c、VLDL-c和胆固醇/高密度脂蛋白、ldl /高密度脂蛋白和丙二醛(MDA)。治疗组和预防组肝损伤大鼠给予水飞蓟素、水飞蓟、螺旋藻蜂胶及其混合物治疗后，血清肝酶(ALT、AST、ALP、γ GT)、总胆红素、肌酐、尿素、尿酸、胆固醇、甘油三酯、LDL-c、VLDL-c和胆固醇/ hdl、ldl / hdl、(MDA)显著降低，增重、饲料效率、HDL-c、总蛋白、白蛋白、球蛋白、CAT、SOD和cyp450显著高于阳性对照组。组织病理学检查显示，水飞蓟素、水飞蓟、螺旋藻蜂胶能降低损伤后的病理变化。由此可见，水飞蓟素、水飞蓟、螺旋藻蜂胶及其混合食用可通过改善肝肾功能、血脂、抗氧化酶和细胞色素P450等指标对肝损伤大鼠进行治疗。关键词:水飞蓟素，水飞蓟，螺旋藻蜂胶营养，肝脏，CCL4，大鼠在肝病学实验研究中，四氯化碳CCl4是一种由三氯甲基引起的肝毒性化学物质，可诱导肝细胞坏死，激活炎症，促进肝纤维化的发生(Santoyo et al.， 2006)。Jacobs等人(2002)发现水飞蓟素(水飞蓟)可以阻止毒素进入肝细胞并调节对细胞膜和线粒体膜通透性的作用(Anna et al.， 2020)。螺旋藻是一种单细胞丝状藻类，属于藻科，是一种蓝藻，含有大量的蛋白质以及重要的营养物质，如类胡萝卜素、维生素和矿物质，主要用作食品添加剂(Khan等，2005b)。它还含有许多生物作用，包括预防贫血，减少药物遗传毒性，预防脂肪肝疾病，以及降血脂和降血糖的作用。根据体外研究，螺旋藻具有去除超氧自由基和羟基的潜力，同时还能抑制脂质过氧化(Mazo et al.， 2004 Premkumar et al.， 2004 and Li et al.， 2007)。蜂胶是一种具有多种颜色和质地的树脂状物质，是蜜蜂从各种植物中收集的。它主要含有树脂、类黄酮、酚醛(多酚)、蜡、脂肪酸、精油、花粉、有机物和其他矿物质。它还含有维生素B、C和E，以及必需的矿物质和微量元素(Hegazi et al.， 2000)。蜂胶因此具有抗炎、抗菌、抗病毒、免疫调节、抗氧化和抗增殖活性(Almeida和Menezes, 2002)。水飞蓟(carus marianus)，俗称奶蓟或圣玛丽蓟，是最古老和研究最彻底的治疗肝脏疾病的植物之一(Pradhan和Girish, 2006)。水飞蓟的有效成分是水飞蓟素，一种由4种异构体组成的黄酮木脂素混合物:水飞蓟宾、异水飞蓟宾、水飞蓟素和水飞蓟素。大多数补品都是根据水飞蓟素(通常称为水飞蓟素)的主要成分水飞蓟素含量进行标准化的(Post-White等人，2007)。水飞蓟素/水飞蓟宾目前已被用于治疗与饮酒和接触环境毒素有关的肝硬化、慢性肝炎和肝病(Gazak等人，2004年)。目的研究水飞蓟、螺旋藻、蜂胶对四氯化碳肝毒性的治疗效果优于水飞蓟素类药物。材料和方法材料1-螺旋藻(蓝藻生物量)干粉和水飞蓟种子(carus marianus)在开罗当地一家草药商店获得，porpolis粉末从Beni Suef一个独特的蜂窝零售市场购买。埃及吉萨眼科研究所提供雄性大鼠70只(181±8 g)。将大鼠置于塑料网笼内，空调单元，光照/黑暗循环12小时。实验前给大鼠喂食常规食物Abd El-Ghany, m.a. et al. 18和随意饮水一周以适应环境。实验方案是根据曼苏拉大学特殊教育学院伦理委员会、埃及实验动物护理和使用指南授权的。 2-根据NRC(1995)，通常的日粮包括玉米淀粉(497克/公斤)、酪蛋白(200克/公斤)、蔗糖(100克/公斤)、玉米油(50克/公斤)、纤维素(30克/公斤)、矿物混合物(100克/公斤)、维生素混合物(20克/公斤)和甲硫氨酸(3克/公斤四氯化碳从埃及El-Mansoura的El-Gomhuria化学品公司购买(3毫升/公斤体重，50%橄榄油)。Lee等人预测产生大鼠肝损伤的剂量为0.5ml/bw大鼠，通过背部腹腔注射(2005)。4-水飞蓟素(TMLegalon 140)片剂购自埃及El-Mansoura市ElGomhuria化学品公司的一家药房。位于埃及Dokki的Gamma制药和化学品贸易公司提供了5个试剂盒。
{"title":"Hepatotreatment Effect of Silybum, Spirulina and Propolis Consumption Compared to Silymarin Drug in Experimental Rats","authors":"A. El-Ghany, R. Nagib, Hanan M. Hashem","doi":"10.21608/jfds.2022.120162.1037","DOIUrl":"https://doi.org/10.21608/jfds.2022.120162.1037","url":null,"abstract":"The purpose of this study was to investigate whether Silybum, Spirulina, and Propolis may have a therapeutic impact when compared to the silymarin medication. .The results revealed that,Negative control showed significant lower in weight gain, feed efficiency ratio,serum HDL-c, total protein, albumin, globulin, catalase(CAT),superoxide dismutase (SOD) and Cytochrome P450(CYP450) and significant higher in serum liver enzyme (ALT,AST,ALP, γ GT),total bilirubin ,creatinine, urea ,uric acid,cholesterol,triglycerides,LDL-c, VLDL-c and cholesterol /HDLc, ,LDLc/HDLc and malondialdehyde (MDA) compared to negative control. Administration of Silymarin, Silybum, Spirulina Propolis and mixture of them to liver injured rats for both the treated or preventive group showed a significant decrease in serum liver enzyme (ALT,AST,ALP, γ GT),total bilirubin ,creatinine ,urea ,uric acid, cholesterol, triglycerides, LDL-c, VLDL-c and cholesterol /HDLc, ,LDLc/HDLc and (MDA) and significant increase in weight gain, feed efficiency ratio, HDL-c, total protein, albumin,globulin,CAT,SOD,andCYP450 in compared to positive control.Histopathological examination revealed that consumption of Silymarin, Silybum, Spirulina Propolis can lower pathological changes in injured.It can be recommended that consumption of Silymarin, Silybum, Spirulina Propolis and mixed them could manage treat liver injury rat by improve liver and renal function, lipids profiles ,antioxidant enzymes and Cytochrome P450. Keyword: Silymarin, Silybum, Spirulina Propolis Nutritional, liver, CCL4, rat. INTRODUCTION In the experimental study of hepatology, carbon tetrachloride CCl4 is a hepatotoxic chemical due to trichloromethyl, which induces necrosis of hepatocytes, activates inflammation, and promotes the development of hepatic fibrosis (Santoyo et al., 2006). As shown by Jacobs et al., (2002), Silymarin (milk thistle) could prevent the absorption of toxins into hepatocytes and regulate the action on cellular and mitochondrial membrane permeability (Anna et al., 2020). Spirulina, a unicellular filamentous algae belonging to the Oscillatoraceae family, is a cyanobacterium that includes a high amount of proteins as well as vital nutrients such as carotenoids, vitamins, and minerals and is mostly utilised as a food additive (Khan et al., 2005b). It also contains numerous biological actions, including the prevention of anaemia, the reduction of medication genotoxicity, and the prevention of fatty liver disease, in addition to hypolipidemic and hypoglycemic effect. According to in vitro research, Spirulina has the potential to remove superoxide radicals and hydroxyl while also inhibiting lipid peroxidation (Mazo et al., 2004 Premkumar et al., 2004 and Li et al., 2007). Propolis is a resinous substance of diverse colours and textures that Apis mellifera bees collect from various plant sources. It mostly contains resins, flavonoids, phenolic aldehydes (polyphenols), waxes, fatty acids, essential oils, pollen, orga","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84896247","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/jfds.2022.121818.1038
A. Shams El Din, Amal El-dardiry, M. Abo Srea, M. Refaey
The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese. Addition of CF resulted in significant effect on fibers, protein, ash, moisture, acidity, and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added CF up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the numbers with an increase of added CF, compared with the control. Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added CF, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added CF, compared with the control. From the above mentioned results, it could be concluded that addition of CF could be useful, especially at 1% in the making of functional Kareish cheese of with functional property and of high quality.
{"title":"Influence of Added Cassava Flour (Manihot esculenta) on the Properties of kareish cheese","authors":"A. Shams El Din, Amal El-dardiry, M. Abo Srea, M. Refaey","doi":"10.21608/jfds.2022.121818.1038","DOIUrl":"https://doi.org/10.21608/jfds.2022.121818.1038","url":null,"abstract":"The effect of adding Cassava Flour (Manihot esculenta) CF on the yield, physicochemical, microbiological, rheological, and sensory properties of kareish cheese was studied. CF was added at 0.5%, 1%, and 1.5%. to skim milk used in making of kareish cheese. Addition of CF resulted in significant effect on fibers, protein, ash, moisture, acidity, and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added CF up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the numbers with an increase of added CF, compared with the control. Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added CF, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added CF, compared with the control. From the above mentioned results, it could be concluded that addition of CF could be useful, especially at 1% in the making of functional Kareish cheese of with functional property and of high quality.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86328063","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 : 2021-12-01DOI: 10.21608/jfds.2021.222019
Moshera Shaban, W. Abdel-Aleem, S. Galal
Natural materials that can be used as preservatives in the food sector have become very important. Propolis is getting a lot of attention due to its antioxidant and antibacterial properties. The objectives of this paper was to see if organic propolis extract could be used as a natural preservative and fortifier in raw and pasteurised milk storage. Propolis extracts were employed at two different concentrations (0.5 and 1 %) to test their impact. T.S., pH, Titratable acidity, colour, Total flavonoid, and total phenolic compounds were all measured in the samples. Total antioxidant capacity, microbiological, and sensory qualities in fresh and stored at 5±1°C for 14 days. Result showed that addition of propolis extract had a negligible effect on T.S, color and sensory properties.However there was increased in the phenolic compounds, flavonoids and antioxidant capacity with the increase of propolis extracts. Acidity increased during storage in control of raw milk samples however in other samples with propolis acidity increased slowly. Control of raw milk coagulation after 5 days while sampless with propolis, coagulation occurred after 10 days. In the case of pasteurized milk acidity increased slowly and coagulation occurred after 14 days. The counts of bacteria increased slowly in sample with propolis compared with control, coliform bacteria and molds & yeast not detected until 14 days.
{"title":"Organic Propolis Extract as a Natural Fortifier and Preservative for Milk","authors":"Moshera Shaban, W. Abdel-Aleem, S. Galal","doi":"10.21608/jfds.2021.222019","DOIUrl":"https://doi.org/10.21608/jfds.2021.222019","url":null,"abstract":"Natural materials that can be used as preservatives in the food sector have become very important. Propolis is getting a lot of attention due to its antioxidant and antibacterial properties. The objectives of this paper was to see if organic propolis extract could be used as a natural preservative and fortifier in raw and pasteurised milk storage. Propolis extracts were employed at two different concentrations (0.5 and 1 %) to test their impact. T.S., pH, Titratable acidity, colour, Total flavonoid, and total phenolic compounds were all measured in the samples. Total antioxidant capacity, microbiological, and sensory qualities in fresh and stored at 5±1°C for 14 days. Result showed that addition of propolis extract had a negligible effect on T.S, color and sensory properties.However there was increased in the phenolic compounds, flavonoids and antioxidant capacity with the increase of propolis extracts. Acidity increased during storage in control of raw milk samples however in other samples with propolis acidity increased slowly. Control of raw milk coagulation after 5 days while sampless with propolis, coagulation occurred after 10 days. In the case of pasteurized milk acidity increased slowly and coagulation occurred after 14 days. The counts of bacteria increased slowly in sample with propolis compared with control, coliform bacteria and molds & yeast not detected until 14 days.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79975363","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 : 2021-12-01DOI: 10.21608/jfds.2022.111496.1031
W. Elkot, A. Tammam, E. Khalil, O. Khalil
In this study, the physicochemical characteristics of camel's milk (CM) obtained from different arid and semi-arid regions in Egypt, including Aswan, Luxor, and Shalateen, were investigated. No significant differences were recorded in pH values. Significant differences were recorded in the titratable acidity (%). The milk samples collected from Luxor area had the highest value. Significant differences were recorded in total solids (TS) content between the camel milk samples. The camel milk samples collected from Aswan area have the highest values in fat, protein, and ash content. For the Luxor, Aswan, and Shalateen regions, antioxidant activity (%) and total phenolic compound content were 77.31, 69.14, 73.94%, and 1.48, 1.60, and 1.74 mg/100 g, respectively. In raw camel milk (CM), vitamin C content was recorded at 24.9, 26.03, and 21.92 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively. On the other hand, the results were 13.69, 14.31, and 12.05 for the Luxor, Aswan, and Shalateen regions, respectively, after the pasteurization process. The amounts of K and Na were 1132, 1321, 1217, and 574, 702, and 621 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively.
{"title":"Evaluation the Gross Chemical Composition of Camel Milk Collected from Different Regions in Egypt","authors":"W. Elkot, A. Tammam, E. Khalil, O. Khalil","doi":"10.21608/jfds.2022.111496.1031","DOIUrl":"https://doi.org/10.21608/jfds.2022.111496.1031","url":null,"abstract":"In this study, the physicochemical characteristics of camel's milk (CM) obtained from different arid and semi-arid regions in Egypt, including Aswan, Luxor, and Shalateen, were investigated. No significant differences were recorded in pH values. Significant differences were recorded in the titratable acidity (%). The milk samples collected from Luxor area had the highest value. Significant differences were recorded in total solids (TS) content between the camel milk samples. The camel milk samples collected from Aswan area have the highest values in fat, protein, and ash content. For the Luxor, Aswan, and Shalateen regions, antioxidant activity (%) and total phenolic compound content were 77.31, 69.14, 73.94%, and 1.48, 1.60, and 1.74 mg/100 g, respectively. In raw camel milk (CM), vitamin C content was recorded at 24.9, 26.03, and 21.92 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively. On the other hand, the results were 13.69, 14.31, and 12.05 for the Luxor, Aswan, and Shalateen regions, respectively, after the pasteurization process. The amounts of K and Na were 1132, 1321, 1217, and 574, 702, and 621 mg/100g for the Luxor, Aswan, and Shalateen regions, respectively.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82822025","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 : 2021-12-01DOI: 10.21608/jfds.2022.109915.1029
Alshymaa Karam-Allah
{"title":"Antioxidant and Mineral Content of Beverages Based on Permeate with Fruit Juice and Green Tea Extract","authors":"Alshymaa Karam-Allah","doi":"10.21608/jfds.2022.109915.1029","DOIUrl":"https://doi.org/10.21608/jfds.2022.109915.1029","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89496877","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 : 2021-12-01DOI: 10.21608/jfds.2021.110201.1030
O. Abdel-Gawad, H. Abdel-aal, F. El-Soukkary, S. Abdel-Hameed
Fresh papaya puree was blended with orange, strawberry, mango and guava to improve the nutritional and quality properties of the mixed juices. The produced juices were evaluated for their nutritional, physicochemical, microbiological and sensory characteristics. The effect of pasteurization (at ~ 65ºC/20 min) and/or chemical preservatives (0.05% potassium sorbate + 0.05% potassium metabisulphite) on the quality and shelf stability of papaya juices was also investigated during cold storage (at ~ 4 o C) for 6 months. The results showed that, the combined action of the thermal treatment and chemical preservatives (T 3 ) on the quality and shelf stability of papaya juices was better than using either of them alone. During refrigerated storage, the values of moisture, pH, ascorbic acid and total phenolics significantly decreased as the storage time increased. While, the total soluble solids and titratable acidity values significantly increased. Despite this decrease, all juice samples remained satisfactory sources of ascorbic acid and phenolic compounds over the storage period. The sensory quality of papaya juices remained acceptable for up to six months. The total bacterial counts were less than 10 2 cfu/g for all juice samples. Yeasts and moulds were absent during refrigerated storage. Consequently, no potential microbial risk was associated with the storage conditions. As a conclusion, the papaya fruits could be successfully used singly or in combination with orange, strawberry, mango and guava to obtain delicious and healthy nutritious juices. The modified papaya juices (75% papaya + 25% orange/strawberry/mango/guava) had acceptable quality attributes, improved nutritional value, improved shelf stability and microbiological safety.
{"title":"Improving the Storage Stability and Keeping Quality of Modified Papaya Juices Stored under Refrigeration Conditions","authors":"O. Abdel-Gawad, H. Abdel-aal, F. El-Soukkary, S. Abdel-Hameed","doi":"10.21608/jfds.2021.110201.1030","DOIUrl":"https://doi.org/10.21608/jfds.2021.110201.1030","url":null,"abstract":"Fresh papaya puree was blended with orange, strawberry, mango and guava to improve the nutritional and quality properties of the mixed juices. The produced juices were evaluated for their nutritional, physicochemical, microbiological and sensory characteristics. The effect of pasteurization (at ~ 65ºC/20 min) and/or chemical preservatives (0.05% potassium sorbate + 0.05% potassium metabisulphite) on the quality and shelf stability of papaya juices was also investigated during cold storage (at ~ 4 o C) for 6 months. The results showed that, the combined action of the thermal treatment and chemical preservatives (T 3 ) on the quality and shelf stability of papaya juices was better than using either of them alone. During refrigerated storage, the values of moisture, pH, ascorbic acid and total phenolics significantly decreased as the storage time increased. While, the total soluble solids and titratable acidity values significantly increased. Despite this decrease, all juice samples remained satisfactory sources of ascorbic acid and phenolic compounds over the storage period. The sensory quality of papaya juices remained acceptable for up to six months. The total bacterial counts were less than 10 2 cfu/g for all juice samples. Yeasts and moulds were absent during refrigerated storage. Consequently, no potential microbial risk was associated with the storage conditions. As a conclusion, the papaya fruits could be successfully used singly or in combination with orange, strawberry, mango and guava to obtain delicious and healthy nutritious juices. The modified papaya juices (75% papaya + 25% orange/strawberry/mango/guava) had acceptable quality attributes, improved nutritional value, improved shelf stability and microbiological safety.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83871614","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 : 2021-11-01DOI: 10.21608/jfds.2021.212626
M. Abdalla, M. Abou Raya, G. Ghoniem, G. El-Hadidy
{"title":"Evaluation Anti-Obesity Activity of Psyllium Seeds Powder on Rats Fed a High Fat Diet","authors":"M. Abdalla, M. Abou Raya, G. Ghoniem, G. El-Hadidy","doi":"10.21608/jfds.2021.212626","DOIUrl":"https://doi.org/10.21608/jfds.2021.212626","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82344510","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 : 2021-11-01DOI: 10.21608/jfds.2021.212206
A. Motawei, M. Shalaby, Rania Elgammal, Asmaa Alsedik
{"title":"Assessment of Nutritional Status and Related Nutrition Habits, and Knowledge among Female Adolescent Girls: A Questionnaire Based Study in Mansoura City Schools, Egypt","authors":"A. Motawei, M. Shalaby, Rania Elgammal, Asmaa Alsedik","doi":"10.21608/jfds.2021.212206","DOIUrl":"https://doi.org/10.21608/jfds.2021.212206","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73810622","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 : 2021-11-01DOI: 10.21608/jfds.2021.212207
Asmaa Alsedik, M. Shalaby, Rania Elgammal, A. Motawei
{"title":"Utilization of Whole Oat Grains in Cookies Processing for Secondary School Girls in El Mansoura City, El- Dakahliea Egypt","authors":"Asmaa Alsedik, M. Shalaby, Rania Elgammal, A. Motawei","doi":"10.21608/jfds.2021.212207","DOIUrl":"https://doi.org/10.21608/jfds.2021.212207","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90670454","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：