Journal of Food and Dairy Sciences最新文献

{"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}

{"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}

{"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}

{"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}

{"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}

{"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}

{"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}

{"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}

{"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}

{"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}