2024-03-28T12:43:57Z
https://ejfs.journals.ekb.eg/?_action=export&rf=summon&issue=24823
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Effect of Different Smoking Methods on Quality and Safety of Beef Meat
Nadia
Abd El Aziz
Amal
Abd El-Razek
Meat products may be contaminated during the smoking process by carcinogenic polycyclic aromatic hydrocarbons (PAHs). Our study investigated the effect of smoking methods using sawdust wood and liquid smoke solution on the presence of PAHs in beef meat. The results showed that smoked beef meat with liquid smoke had moisture content (40.66% wet basis) higher than smoked beef meat with sawdust wood (37.88% wet basis) after the smoking process directly. Total phenolic content decreased from 34.45 to 27.47 mg GAE/100g in smoked beef meat with liquid smoke, while it decreased from 34.26 to 30.89 mg GAE/100g in smoked beef meat with sawdust wood after refrigerated storage at 4ºC for 3 weeks. The TBA values ranged between 0.101 to 0.499 and 0.094 to 0.239 mg malonaldehyde/ kg sample in smoked beef meat with liquid smoke and smoked beef meat with sawdust wood, respectively during refrigerated storage at 4°C for 3 weeks. The TVC ranged from 4.2x103 to 3.5 x105 and 6.2 x103 to 9.7 x105 CFU/g in smoked beef meat with liquid smoke and smoked beef meat with sawdust wood, respectively after refrigerated storage at 4°C for 2 weeks. The hydrocarbon compounds were separated by GC-MS and the results showed that the absence of ketones, alkanes, and aldehydes, reduction in aromatic compounds by 33%, and increment in esters by 87.5 % in smoked beef meat with liquid smoke compared to smoked beef meat with sawdust wood. Generally, the smoked beef meat with liquid smoke was more healthy and safe than smoked beef meat with sawdust wood.
Beef meat
smoking methods
polycyclic aromatic hydrocarbons
2021
06
01
1
17
https://ejfs.journals.ekb.eg/article_141110_39fcd23f95fcee33f2010b22ee0f8a20.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Hypocholesterolemic and Anti-Obesity Effects of Radish Sprouts (Raphanus Sativus) in Adult Females
Amira
Abd Allah
Wesam
Abd-Elrahman
Red radish sprouts (RRS) (Raphanus sativus) are rich sources of health-promoting phytochemicals more than in its seeds. The present study aimed to evaluate the protection efficiency of red radish sprouts as hypocholesterolemic and antiobesity agents in adult females. Forty-five females with body mass index (BMI) ≥28 and aged between 25 and 40 years were randomly divided into three groups each one containing 15 females; RRS group and the controls. G1 (the first control) consumed their usual diet, while the second control group includes participants who were subjected to a low-calorie diet individually. The third group includes participants who were subjected to a low-calorie diet with RRS (100 g per day). Participants were initially submitted to anthropometric measurements (weight, body fat %, height, waist circumference, and mid-upper arm circumference ), and blood samples for analysis of serum glucose, lipid profile (total cholesterol, HDL-c, LDL-c, and triglycerides) AST, ALT and TSH levels, total protein, and serum albumin. Then the groups started the intervention protocol lasting 8 weeks. After an 8-week follow-up period, the study results showed that the consumption of RRS significantly (P ≤ 0.05) suppressed the elevations in body weight (~12 %), serum cholesterol (~27.5 % reduction), serum triglycerides (~33 % reduction), AST and ALT (~35 and 21 % reduction respectively) and glucose (~7 % reduction). This work reveals, for the first time, the hypolipidemic and antiobesity potential role of RRS in adult females.
Red radish sprouts
obesity in females
hypocholesterolemic
2021
06
01
19
34
https://ejfs.journals.ekb.eg/article_143870_ae4fe754e3e70b3efa697bcd8eb91a8f.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Physico- Chemical Characteristics of Ice Cream Made with Camel Milk Fat Fractions
Marwa
Desouky
The purpose of this paper is to investigate some quality attributes of camel ice cream (10% fat) prepared by substituting cream with butter oil (BO), solid milk fat fraction (SMF), liquid milk fat fraction (LMF) and SMF: LMF (1:1 v/v) in the mixes. The BO was fractionated by multi-step dry crystallization at 40 and 30ºC to obtain SMF and LMF, respectively. Fatty acids composition and some physical characteristics of the resultant fractions were investigated. All mixes and the resultant ice cream samples were evaluated for their physicochemical, rheological properties and the sensory quality attributes. Results show that the type of milk fat fraction or fat form did not affect pH values, titratable acidity, and surface tension of ice cream mixes while the viscosity was affected (P ≤ 0.05). The overrun of the ice cream was affected adversely by the viscosity of the mix. Furthermore, the whipping ability decreased gradually with the increasing slip melting point of the fraction used. The use of the SMF in ice cream mix led to decrease adsorption of protein, fat destabilization and characterized by the slowest meltdown of ice cream samples than other milk fat sources. The highest and lowest hardness values were found in ice cream mixes that were made with SMF and LMF, in the same order. In conclusion; ice cream samples could be successfully made by using milk fat fractions in place of cream. However, substitution with the SMF followed by SMF: LMF (1:1 v/v) is recommended in arid and semi-arid zones; improved both whipping abilities, overrun and flavor scores which declined by using LMF in the ice cream mix.
Ice cream
camels’ milk fat fractions
physio-chemical properties
2021
06
01
35
50
https://ejfs.journals.ekb.eg/article_145038_646459ed25f1dfb4c799f3e0f4a01286.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products
Maha
Mahmoud
mahmoud
sayed awad kodous
Ali
Bayomey
Olive leaves extracts constituents are known for their health benefits against some diseases such as: blood pressure, atherosclerosis, diabetes, cancer, as well as antiinflammatory, antioxidant and antimicrobial properties. In the present study olive leaves were treated in order to reduce or eliminate the bitter taste. The treated olive leaves were sensory evaluated as a tea drink. Also the dry ethanol extract of these treated leaves (OLE) were used in preparation of meat sausage as antioxidant and antimicrobial alternative of BHT or BHA. The results indicated that all treated sample of olive leaves tea recorded mean score of overall acceptability ranged from 7.06 to 7.59 (between Like Moderately and Like Very Much ) compared to the ordinary green tea sample. OLE of sample No.2 (which treated with 3% citric acid) was achieved the highest percentage of DPPH (38.57%) and phenolic extract yield (15.35%). Therefore, it was used in the preparation of meat sausages with different concentrations. Sausage samples treated with OLE showed the lowest TBA value and total plate count compared to control group during 12 days of storage at 40±0.50 C. The results showed that also, OLE3 group (400mg) appears to be the best in sensory evaluation as there are either no significant differences or a significant increase in all characteristics compared to other all groups in all periods of storage.
Olive leaves
antioxidant
sausage
2021
06
01
51
63
https://ejfs.journals.ekb.eg/article_153510_480da7dbb3ed61ec2f7792bba0cdf31d.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Compositional Quality of Mangoes By-product and Its Anticancer Activity in Human Cancer Cell Lines: An In Vitro Study
Maha
Mahmoud
Marwa
Sharaky
Significant amounts of mango by-products, such as peels and seeds, could be considered as a source of bioactive properties and promising applications. The current research was designed to estimate the compositional quality of both mango kernels (MK) and peels (MP), the anticancer activity on human breast cancer cell line (MCF7), human colon cancer cell line (HCT116) and normal cell line (VERO). MK was significantly higher in moisture, crude protein, total lipids and total carbohydrate contents than MP, while MP was significantly higher in ash and crude fiber contents. Ca, K, Na and Mg were the major elements in mango kernels and peels. Total phenols (TP), total flavonoids (TF) and radical scavenging activity (RSA) were, also, determined. The TP in MK and MP was 2829.25 and 2565.21 mg GAE /100 g, respectively. However, the antioxidant activity in MP and MK was 79.11 and 55.33 % respectively. Stearic acid (24.4 %) was the predominant saturated fatty acid in MK while oleic acid (44.34 %) was the main unsaturated one. Ellagic and pyrogallol were the most abundant phenolic acids in both MK and MP extracts through HPLC analysis. The highest flavonoid compound in MK and MP was the hesperidin component. The mixture of MK and MP powders showed a high cytotoxic activity against HCT116 (IC50=45µg/ml) and MCF7 (IC50=58 µg/ml). In addition, the by-products samples showed antioxidant activity on all tested cell lines. As conclusion, this study confirmed that mango by-products could provide a natural source of antioxidant and anticancer molecules and can be used as food additives and therapeutic agents.
Keywords: Mango Kernel and peel
Phenolic compounds
Anticancer
2021
06
01
65
79
https://ejfs.journals.ekb.eg/article_153512_33cbad4f0d82822a236d6d11beecfd51.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Influence of Extrusion Conditions on Techno-functional Properties, Phytochemical Contents and Antioxidant Activity of Rice-based Extrudates Containing Powder of Purslane (Portulaca oleracea L.) and Jew's Mallow (Corchorus olitorius L.) Leaves
Ahmed
Rayan
Noha
Morsy
Khaled
Youssef
Purslane (Portulaca oleracea L.) and Jew's mallow (Corchorus olitorius L.) leaves have several desirable characteristics as functional ingredients for the production of healthy new foods. In this study, the influence of extrusion conditions including material type, feed moisture content and barrel temperature on techno-functional properties, phytochemical contents and antioxidant activity of rice-based extrudates containing purslane and Jew's mallow leaves powder was investigated. Inclusion of purslane and Jew's mallow leaves powder into the rice flour formula significantly affected the techno-functional, physical properties, phytochemicals and antioxidants activity of the resultant extrudates. Increasing feed moisture content resulted in extrudates with higher bulk density (BD) and breaking strength (BS) and lower phytochemicals content. Higher barrel temperature resulted in extrudates with higher techno-functional properties. Furthermore, statistical analyses revealed that the interactions between process variables were significant. Correlation relationships between techno-functional, physical properties, antioxidant activity and phytochemical contents were noticed. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded products containing purslane and Jew's mallow leaves powder.
extrusion conditions
techno-functional properties
purslane and Jew's mallow
2021
06
01
81
96
https://ejfs.journals.ekb.eg/article_153509_3685a2ae0fdee246d4ed307cb6863e88.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Impact of incorporation of Monechma ciliatum seed flour on the chemical composition, nutritional value and sensory evaluation of sorghum Kisra
ABDALBASIT
MARIOD
Eshraga
Abdalrahman
MAHADI
SHAKAK
Monechma ciliatum (MC) seeds are a rich plant source of protein, fat, minerals, and other essential nutrients. The current study aims to investigate the impact of using MC seeds as a plant-based food supplement on kisra (Sudanese bread made of sorghum flour). To obtain the most benefits from the MC, seeds were subjected to three treatments, boiling, roasting, and germination. The raw and treated MC seeds were separately ground and added to sorghum flour with ratio of 1:10 each. The common kisra made of pure sorghum flour (K) flour as control and four samples of supplemented kisra were prepared as raw or untreated (UMK), boiled (BMK), roasted (RMK), and germinated (GMK). Chemical composition, mineral, amino acids, fatty acids, tocopherols, and amino acids content were determined and also sensory evaluation. Results showed that using Monechma ciliatum seeds flour as a supplement of sorghum's kisra significantly improved its nutritional value. Protein, Fat, fiber, mineral, unsaturated fatty acids, and amino acids significantly increased while tocopherol content wasn’t affected by supplementation. The sorghum's kisra, supplemented with 10% roasted (RMK) Monechma ciliatum seed flour was found to be acceptable between the supplemented samples concerning all sensory attributes.
Monechma ciliatum
Supplementation
Kisra
2021
06
01
97
106
https://ejfs.journals.ekb.eg/article_152604_1e6e396836a8ef4d02453acbba5af236.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women
nasra
Abd ELhak
Due to the presence of some vegetarian groups in society, this study was conducted with the purpose of producing and preparing a vegetarian burger in the form of pre-cooked products equipped with a dehydrated, fast-soluble form that can be prepared by retrieving in a few minutes. The objective of this work was to evaluate the different nutritive of vegetarian burger mixtures for female (age 9-13years) and female (age over 51 years) from whole brown lentil (Cynara scolymus L.), whole chickpea (Cicer arietinum) , whole white bean (Phaseolus vulgaris L.), grits wheat (Triticum aestivum) and barley (Hordeum vulgare L.) seeds and compared with commercial beef burger. It could be noticed that the germination process followed by cooking process lowered the phytic acid and trypsin inhibitor value in the white bean ,chickpea and brown lentil. The data showed that the highly significant oil absorption was noticed in the CLGB blend (55.0%) than that found in the LCG (40.0%) blend and control(33.13%). The nutritional values were closed to the recommended daily requirements for female (9-13 years) and female (over 51 years). Supplementation with white bean, whole lentil and chickpea significantly increased in vitro Fe, Zn, Ca and P bioavailability. The vegetarian burgers are acceptable in terms of sensory quality. In conclusion, this study showed that it could be prepared good nutritional vegetarian burger mixtures for female (9-13 years) and female (over 51 years), and through it can meet the needs of working family members, especially vegetable groups. It can also be used to feed students of schools, university cities, and Christian brothers because of its high nutritional value, cheap price, and a long shelf life without the need to save it by refrigeration or freezing, and it can be used as commercial products.
Daily requirements
Sensory evaluation
Vegetarian diet
2021
06
01
107
123
https://ejfs.journals.ekb.eg/article_158391_66a038c5d658a3575997ab0d41ed2dc6.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Nutritive Value of Roselle and Anti-anemic Effect of Its Beverages in Male Rats Exposed to Lead Toxicity: Comparative Study
Samah
El-Hashash
In Egypt, both iron deficiency anemia (IDA) and lead pollution represent formidable health challenges. This study was conducted to identify the nutritive value of Roselle (Hibiscus sabdariffa L.) dried red calyces and compare the protective anti-anemic effects of cold and hot beverages of Roselle (CRB and HRB, respectively) in lead –intoxicated rats. Thirty two adult male albino rats were divided into four equal groups, including a normal control group, while other groups were administered lead acetate (20 mg/kg/24h) and kept untreated (group 2), or received CRB and HRB (0.5 mL/100 g b.w./24h), respectively for 6 weeks. Finally, body weight gain was calculated. Serum lead and some anemia –related minerals were determined. Besides, liver antioxidant capacity and hematological indices in serum and whole blood were evaluated. Moreover, Roselle dried red calyces were chemically analyzed, while some physicochemical analyses were performed in both beverages. Results indicated the high nutritional value of dried Roselle red calyces, as they are good source of calories, protein and vitamin C. Moreover, they are rich in carbohydrates, fiber, calcium, iron and zinc. Biologically, lead exposure caused a significant increase in serum lead which in turn induced overweight, hematologic disorders, along with oxidative stress. Due to its higher anthocyanin content and total antioxidant activity, CRB was more efficient than HRB in preventing the toxic effects of lead. Accordingly, the present study confirms that dried Roselle red calyces are good source of health promoters and strongly indicates the protective effect of cold Roselle beverage against lead acetate -induced IDA.
Hibiscus sabdariffa L. drinks
Anthocyanin content
hematology
2021
06
01
125
140
https://ejfs.journals.ekb.eg/article_166437_404aa925556bc4a26dbb0467fbba6089.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate
Safaa
El-Aidie
Hoda
Elzeini
Norizzah
Rashid
Hosam-Eddin
El-Garhi
Starter cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, CHN-22 and FRC-60). Half of the inoculated starter cultures samples were incubated at 25°C for 24h while the other half was incubated at 25°C for 72h. The control treatment was prepared without adding any starter cultures. Rheological modelling, firmness and meltability of UF processed cheese properties were examined through the period of 3 months of storage at 6±2°C. Significant differences in flow behaviour indexes were shown as a result of adding various starter cultures during storage and PC22-3 had the highest value. The highest decrease in consistency coefficient (k-values) was found with PC8-1 and PC60-1 throughout the storage period. Viscosity of processed cheese decreased corresponding to the increase in shear rate in all treatments. Furthermore, all the tested samples displayed the typical Herschel-Bulkley model having shear-thinning Pseudoplastic, while the flow curves lacked a linear characteristic. The cheese structure was rapidly broken down after the initial shearing. However, the breakdown rate decreased at the higher shear rate. Additionally, the treatments fermented with starter cultures (PC8-1, PC22-1 and PC60-1) for 24h had lower firmness than control and other treatments. Good meltability for all starter cultures treatments was obtained corresponding to the two factors, fermentation time and storage period.
UF milk retentate
spreadable processed cheese
Rheological
2021
06
01
141
156
https://ejfs.journals.ekb.eg/article_166434_ad55bce2a7fbfe4d9cf11aa6a5da4c5c.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Incidence of Fungi Contaminating Some Medicinal Plants and Their Antimicrobial and Anticancer Properties at Qena Governorate, Egypt
Asmaa
Yassein
Medicinal plants contain big numbers of phytochemicals that make them widely used in folk medicine and food industry as aroma and flavor additives. Fungal contamination may occur at pre-and post-harvest. In the current investigation twenty-three fungal species related to 11 genera were isolated from 30 samples of medicinal plants by using the dilution plate method. The results revealed that fungi were abundance in marjoram samples followed by rosemary, and thyme. The most frequent species were Aspergillus niger, A. flavus, Emericella nidulans, Penicillium chrysogenum, and Rhizopus stolonifer. Rosemary methanol extract was the only effective one against Escherichia coli with the highest inhibition diameter (13 mm). Thyme methanol extract achieved highly suppression of Candida tropicalis with the highest inhibition zone (31 mm). N-butanol extract of the selected plants did not display any antifungal efficacy except marjoram extract slightly inhibited the tested pathogenic fungi. Interestingly, the tested plants significantly inhibited the proliferation of breast and lung tumor cells and rosemary extract showed the highest cytotoxicity against human causian breast adenocarcinoma (MCF-7) followed by marjoram and thyme was the lowest with IC50: 8.9, 28.4, and 45.6 µg/ml, respectively. On the other hand, lung adenocarcinoma (A549) was highly inhibited by thyme extract then rosemary, and lastly, marjoram with (IC50: 33.7, 36.3, and 40.4 µg/ml, respectively). Fourier Transform Infrared (FTIR) analysis of rosemary residue discovered the existence of a greater number of effective compounds than thyme and marjoram.
medicinal plants
antifungal efficacy
Cytotoxicity
2021
06
17
157
171
https://ejfs.journals.ekb.eg/article_178315_96ea32580b71e07baa66564f033f467b.pdf
Egyptian Journal of Food Science
Egypt. J. Food Sci.
1110 -0192
1110 -0192
2021
49
1
Evaluation the Phytochemicals and Nutritional Characteristics of Some Microalgae Grown in Egypt as Healthy Food Supplements
Saadia
Hashem
Mina
Abd El-Lahot
Amr
Helal
Mona
Massoud
There is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis, Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition, minerals content as well as their nutritional properties such as polyphenols, vitamins and pigments and their potential utilization in preparing some functional food products. The results showed that the Spirulina platensis was a rich source of protein (46.48%) and essential amino acids (424.02 mg/g protein) whereas Turbinaria decurrens and Cystoseira Fucales had the highest carbohydrate content, and ash. The investigated algae could be considered as a good source for K, Ca, Na, Fe and Zn. The phenolic compounds of the algae methanolic extracts varied from 2 to 14 mg g−1 dry weight as gallic acid equivalent and the highest DPPH radical scavenging was found for Spirulina platensis extract (15.66%). Spirulina platensis had the highest vitamin C (13.30 mg/100g), vitamin E (145.10 mg/100g), total chlorophyll (1648.89 µg/g), total carotenoid (1854.49 µg/g) and anthocyanin (0.540 µg/g) values. Cystoseira Fucales had higher vitamin A and vitamin D content than Turbinaria decurrens. Panelists accepted the sensory properties of the noodle and seasonings powder prepared from the different algae and the overall acceptability was described as “like very much” for both dried noodles and seasonings powder and “like moderately” for cooked noodles. Such results indicated that microalgae can be used as a promising source of multifunctional compounds in preparing functional food products.
Nutraceuticals
functional food products
multifunctional compounds
2021
06
01
173
185
https://ejfs.journals.ekb.eg/article_172193_2ba0c9a8460d089612bc8c49ca39245d.pdf