Pub Date : 1900-01-01DOI: 10.21608/ajfs.2021.187130
E. El-Zalaki
Papain was precipitated from cysteine hydrochloride extract of fresh latex of papaya fruits planted in Alexandria Governorate, Egypt. Three precipitants; namely, ethyl alcohol, acetone and sodium chloride resulted in proteolytic activity recovery 84.8 (of three fractions), 85.2 and 76.7 %, respectively. Acetone was found to be the most promising rapid and simple conditions for preparing acetone dry powder of partially purified crude papain. Papain properties indicated that the maximum activity was attained at pH 7.5–8.0, and temperature of 75 -85°C. The activity was not affected by Na+ or Ca++ ions. Various degrees of inhibition were exerted by Ni+,+, Co++, Pb ++,and Hg++., while Cu++, caused complete inhibition .On the other hand, the proteolytic activity increased to various levels, in the presence of Sn++, cyanide, thioglycolic acid, and cysteine hydrochloride. The catalytic activation (49%) of Sn++ was found to depend to some extent on the concentration. A mixed stored papain-oryzae protease preparation ,was found to retain 71, 63, and 54 % of its proteolytic activity upon storage at 25°C for 1, 2 ,and 3 months ,respectively. The retained activity was more pronounced, being 92, 80,and 69 %, respectively upon storage at –5°C for the aformentioned durations, accordingly, storage at –5°C for up to 2 months, was recommended. The storage stability of papain powder and solutions were studied. A papain-oryzae protease preparation was formulated for further use in meat tenderization.
{"title":"Preparation and Properties of Papain Precipitated from Fresh Latex of Papaya Fruits (Carica papaya)","authors":"E. El-Zalaki","doi":"10.21608/ajfs.2021.187130","DOIUrl":"https://doi.org/10.21608/ajfs.2021.187130","url":null,"abstract":"Papain was precipitated from cysteine hydrochloride extract of fresh latex of papaya fruits planted in Alexandria Governorate, Egypt. Three precipitants; namely, ethyl alcohol, acetone and sodium chloride resulted in proteolytic activity recovery 84.8 (of three fractions), 85.2 and 76.7 %, respectively. Acetone was found to be the most promising rapid and simple conditions for preparing acetone dry powder of partially purified crude papain. Papain properties indicated that the maximum activity was attained at pH 7.5–8.0, and temperature of 75 -85°C. The activity was not affected by Na+ or Ca++ ions. Various degrees of inhibition were exerted by Ni+,+, Co++, Pb ++,and Hg++., while Cu++, caused complete inhibition .On the other hand, the proteolytic activity increased to various levels, in the presence of Sn++, cyanide, thioglycolic acid, and cysteine hydrochloride. The catalytic activation (49%) of Sn++ was found to depend to some extent on the concentration. A mixed stored papain-oryzae protease preparation ,was found to retain 71, 63, and 54 % of its proteolytic activity upon storage at 25°C for 1, 2 ,and 3 months ,respectively. The retained activity was more pronounced, being 92, 80,and 69 %, respectively upon storage at –5°C for the aformentioned durations, accordingly, storage at –5°C for up to 2 months, was recommended. The storage stability of papain powder and solutions were studied. A papain-oryzae protease preparation was formulated for further use in meat tenderization.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115467100","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 : 1900-01-01DOI: 10.21608/ajfs.2021.187128
El-Moghazy. F.A, S. Ali
This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway fruits during storage were investigated. The results showed that weight loss and carvone content increased, while moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in LDPE-JO bags was the best among all packages used during the storage period.
{"title":"Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage","authors":"El-Moghazy. F.A, S. Ali","doi":"10.21608/ajfs.2021.187128","DOIUrl":"https://doi.org/10.21608/ajfs.2021.187128","url":null,"abstract":"This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway fruits during storage were investigated. The results showed that weight loss and carvone content increased, while moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in LDPE-JO bags was the best among all packages used during the storage period.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114564790","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 : 1900-01-01DOI: 10.21608/ajfs.2021.187123
E. Kheadr, A. E., Eman El Dakhakhny, N. Dabour, Yousef I., Elsaadany K
Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to evaluate the effect of administrating LP-PCS on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. Consequently, 4 LP-PCS cheeses were manufactured using plant polysaccharides (PP), milk fat globule membrane (MFGM), milk protein concentrate (MPC), or sodium citrate (CIT) as alternatives to commercial emulsifiers. Cheeses coded as PP-, MFGM-, MPCand CIT-cheese. Besides, cheese with commercial emulsifier was manufactured and served as control (CONT). The experiment lasted for 8 weeks. Results revealed that DF treatment led to significant damage in liver and kidney functions. Both PPand MFGMcheeses appeared to have a protective effect against the side effects induced by DF treatment. The protective effect was evident as animals administrated such cheese had biochemical parameters and renal histopathological structure similar to those of healthy animals. In conclusion, the results presented in this study indicated promising protective effects of PPand MFGMcheeses against hepatic and renal damages induced by diclofenac administration in rats. Thus, it could be recommended to use PP or MFGM as an efficient replacer to commercial emulsifiers usually used in the production of processed cheese spread.
{"title":"Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats","authors":"E. Kheadr, A. E., Eman El Dakhakhny, N. Dabour, Yousef I., Elsaadany K","doi":"10.21608/ajfs.2021.187123","DOIUrl":"https://doi.org/10.21608/ajfs.2021.187123","url":null,"abstract":"Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to evaluate the effect of administrating LP-PCS on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. Consequently, 4 LP-PCS cheeses were manufactured using plant polysaccharides (PP), milk fat globule membrane (MFGM), milk protein concentrate (MPC), or sodium citrate (CIT) as alternatives to commercial emulsifiers. Cheeses coded as PP-, MFGM-, MPCand CIT-cheese. Besides, cheese with commercial emulsifier was manufactured and served as control (CONT). The experiment lasted for 8 weeks. Results revealed that DF treatment led to significant damage in liver and kidney functions. Both PPand MFGMcheeses appeared to have a protective effect against the side effects induced by DF treatment. The protective effect was evident as animals administrated such cheese had biochemical parameters and renal histopathological structure similar to those of healthy animals. In conclusion, the results presented in this study indicated promising protective effects of PPand MFGMcheeses against hepatic and renal damages induced by diclofenac administration in rats. Thus, it could be recommended to use PP or MFGM as an efficient replacer to commercial emulsifiers usually used in the production of processed cheese spread.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124691408","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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