Journal of Food and Dairy Sciences (Print)最新文献

Antimicrobial and Antioxidant Activities of Lemongrass Oil (Cymbopogon citratus), in Preservation of Fresh Orange Juice 柠檬草油在鲜橙汁保鲜中的抑菌和抗氧化作用

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-11-08 DOI: 10.21608/jfds.2023.239136.1131

M. Abou-Raya, Mona Khalil, A. Soliman, M. AbdElmoula

引用次数: 0

Effect of Using Different Lactic Cultures on Quality and Safety of Muddaffara Cheese 不同乳酸培养物对木达法拉奶酪质量安全的影响

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-10-21 DOI: 10.21608/jfds.2023.238203.1129

Rose Peter, M. El-Nawawy, Y. El-Kenany, O. Aita, M. Abdulla, M. Abo El-Naga

引用次数: 0

Olive and Turmeric Oils: Nutraceutical Effectiveness against Paracetamol-Induced Hepatotoxicity in Experimental Rats 橄榄油和姜黄油:对实验性大鼠扑热息痛引起的肝毒性的营养作用

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-10-21 DOI: 10.21608/jfds.2023.240188.1133

E. Bakr, W. Badawy

{"title":"Olive and Turmeric Oils: Nutraceutical Effectiveness against Paracetamol-Induced Hepatotoxicity in Experimental Rats","authors":"E. Bakr, W. Badawy","doi":"10.21608/jfds.2023.240188.1133","DOIUrl":"https://doi.org/10.21608/jfds.2023.240188.1133","url":null,"abstract":"Olive and turmeric oils have numerous health benefits by preventing hepatotoxicity, moreover, each gives benefits that go beyond reducing risk factors of liver diseases. This investigation aimed to estimate the nutraceutical Effectiveness of olive and turmeric oils against paracetamol-induced hepatotoxicity in experimental rats. Twenty Sprague-Dawley male albino rats weighing 200±10 g each, were randomly divided into four groups; five rats each as follows; the first group was control negative (C -ve), the second group induced with liver intoxicated by paracetamol then fed on basal diet ( C +ve), the third group induced with liver intoxicated by paracetamol then fed on basal diet concurrently with orally administered of olive oil at a dose of 1 ml/kg body weight., and the fourth group induced with liver intoxicated by paracetamol then fed on basal diet concurrently with orally administered of turmeric oil at a dose of 1 ml/kg body weight. At the finale of investigational period 28 days, blood samples were collected for determination the following parameters; TC, TG, HDL, LDL VLDL, AI, glucose, TP and Alb. Moreover, BWG, FI and FER were calculated. The findings showed that all rats in the experimental groups orally injected with olive oil and turmeric oil at a dose 1 ml/kg body weight, each displayed a notable decline in TC, TG, LDL VLDL, AI, glucose, TP and Alb. Moreover, increasing in HDL, BWG, FI and FER. This study demonstrated that olive oil and turmeric oil had noticeable nutraceutical effectiveness against paracetamol-induced hepatotoxicity in experimental rats.","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"102 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135514226","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}

引用次数: 0

Probiotic Characterization of Limosilactobacillus and Lactiplantibacillus Strains Isolated from Traditional Egyptian Dairy Products 埃及传统乳制品中乳酸杆菌和乳酸杆菌的益生菌特性研究

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-10-10 DOI: 10.21608/jfds.2023.238357.1130

M. Darwish, M. Gomaa, Manar Goda

{"title":"Probiotic Characterization of Limosilactobacillus and Lactiplantibacillus Strains Isolated from Traditional Egyptian Dairy Products","authors":"M. Darwish, M. Gomaa, Manar Goda","doi":"10.21608/jfds.2023.238357.1130","DOIUrl":"https://doi.org/10.21608/jfds.2023.238357.1130","url":null,"abstract":"Fermented foods, notably traditional dairy products, continue to host a diverse array of microorganisms, including probiotic lactic acid bacteria. Consequently, this study strives to assess the probiotic capacity of Lactobacillus strains obtained from artisanal dairy products and select promising candidates for potential use as innovative food preservatives or probiotic additives in functional dairy products. The in vitro examinations encompassed survival under acidic conditions and exposure to bile salt, as well as assessment of antimicrobial activity against Bacillus cereus , Staphylococcus aureus , Escherichia coli O157:H7, and Salmonella typhimurium . Tolerance to 0.4% bile salt and exposure to pH 2.0 acidity were first determined, and subsequently assessed other probiotic characteristics. From the pool of 422 isolates, 25 displayed notable resistance to both acid and bile salt, and from this group, only five isolates were selected for more detailed characterization. Phenotypic methods were used for their characterization, and through 16S rRNA gene sequencing, they were identified as two distinct species: Limosilactobacillus fermentum (3 isolates) and Lactiplantibacillus plantarum (2 isolates). The 5 isolates exhibited varying degrees of antimicrobial effectiveness against pathogenic strains. Considering all the experiments, all strains appear to be promising candidates for utilization in food preservation and/or as probiotic supplements in functional food.","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136359743","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}

引用次数: 0

The Effect of Addition Wheat Germ on Quality of Low Fat Cheese 添加小麦胚芽对低脂奶酪品质的影响

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-10-01 DOI: 10.21608/jfds.2023.222441.1120

M. Gomaa, M. Abo-Srea, G. Abdel-Raouf

引用次数: 0

In Vitro Evaluation of Antihyperglycemic Activity of Polysaccharide Fractions Derived from Sesame Seeds Hulls 芝麻壳多糖体外抗高血糖活性的研究

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-09-10 DOI: 10.21608/jfds.2023.231165.1127

M. Darwish, M. Gomaa, Enas Elbially

{"title":"In Vitro Evaluation of Antihyperglycemic Activity of Polysaccharide Fractions Derived from Sesame Seeds Hulls","authors":"M. Darwish, M. Gomaa, Enas Elbially","doi":"10.21608/jfds.2023.231165.1127","DOIUrl":"https://doi.org/10.21608/jfds.2023.231165.1127","url":null,"abstract":"This study aimed to investigate the influence of polysaccharides extracted from sesame seed hulls using ultrasound-assisted alkaline extraction techniques on the inhibition of α-amylase and α-glucosidase activities. Polysaccharides from sesame hulls, with a yield of 6.49%, were separated into three distinct fractions using column chromatography. These fractions were then analyzed for their primary components and their potential to lower blood sugar levels. The major fraction, Pol-1, accounting for 1.74% of the total, contained components such as rhamnose (9.3%), glucose (9.2%), glucuronic acid (14.1%), and galacturonic acid (50.4%), along with other constituents. Our results revealed that varying concentrations of these polysaccharide fractions significantly influenced the reduction of glucose diffusion and the inhibition of both α-amylase and α-glucosidase activities. Notably, Pol-1 exhibited the most substantial inhibitory effects on both enzyme activities, as well as a notable decrease in glucose diffusion rate. These effects have the potential to extend the blood glucose response and regulate postprandial glucose levels. Consequently, sesame seed hull polysaccharide fractions hold promise for improving blood glucose regulation and could find applications in functional foods.","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136073560","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}

引用次数: 0

Quality Attributes of Carrot-Tamarind Leathers 胡萝卜罗望子皮革的质量特性

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-09-10 DOI: 10.21608/jfds.2023.225785.1122

Eman Abdrabou

{"title":"Quality Attributes of Carrot-Tamarind Leathers","authors":"Eman Abdrabou","doi":"10.21608/jfds.2023.225785.1122","DOIUrl":"https://doi.org/10.21608/jfds.2023.225785.1122","url":null,"abstract":"The objective of this study was investigated to study the quality attributes of carrot-tamarind leather samples which containing carrot and tamarind puree at ratios 75-25, 50-50, 25-75, and 0-100. These puree blends with 15 g sugar, 0.3 ginger, and 3ml lemon juice. The leather samples were analyzed for chemical composition, physical, organoleptic properties, and microbiological contamination. The findings revealed that as the increasing of levels of tamarind puree the moisture, ash, fiber, and total sugar contents were increased but protein, fat, and carbohydrate were decreased. Furthermore, β–carotene was decreased but vit c and titratable acidity were increased so, the PH value was decreased. Moreover, minerals content such as Ca, K, P, Mn, Mg, and Na were increased. Besides, the total phenolic content and DPPH radical scavenging activity were increased. TSS was decreased by increasing the level of tamarind puree. The leather sample containing 25% tamarind had the highest value of L* (lightness), a * (redness), and b* (yellowness) color compared to other samples. Texture profile such as hardness was decreased but the cohesiveness, springiness, gumminess, and chewiness were increased. Similarly, sensory properties such as color, odor, flavor, taste, and overall acceptability were increased, so the leather sample containing 100% tamarind had the highest overall acceptability compared to other leather samples. By microbiological evaluation all leather samples can be storage more than 4 months at room temperature. Finally, the incorporation of carrot puree with tamarind puree can be improved the nutritional value and physical","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"144 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136073563","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}

引用次数: 0

The Influence of High Heat Treatment at Alkaline Ph on Physicochemical and Isomerization of Lactose to Lactulose of Skim Milk 碱性高温处理对脱脂乳中乳糖的理化和异构化的影响

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-09-10 DOI: 10.21608/jfds.2023.227934.1125

M. Darwish, Asmaa El-Awady, Rana Abd-ElSalam, M. Mostafa

引用次数: 1

Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties 薄荷和丁香提取物(纳米配方)对功能性酸奶特性的影响

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-08-01 DOI: 10.21608/jfds.2023.224347.1121

Asmaa El-Awady, Huda Yossif, M. Abo-Srea, Ola Shalabi

{"title":"Impact of Mint and Clove Extract (Nanoformulations) on Functional Yoghurt Properties","authors":"Asmaa El-Awady, Huda Yossif, M. Abo-Srea, Ola Shalabi","doi":"10.21608/jfds.2023.224347.1121","DOIUrl":"https://doi.org/10.21608/jfds.2023.224347.1121","url":null,"abstract":"Study investigates the effect of nanoformulations of clove and mint extract on functional yoghurt's microbiological, phenolic, and sensory properties. Clove and mint extract nanoformulations have particle sizes of 5.97±0.48 nm and 196.1±11.14 nm, respectively. Clove extract nanoformulations (CENFs) showed the highest relative antioxidant activity, ferric-reducing antioxidant power, total phenolic, and total flavonoid components as compared to mint extract nanoformulations (MENFs). The yoghurt sample with 0.025% clove extract nanoformulations had the highest GAE content of 114.18 µg/mg, while the sample with 0.0125% mint extract nanoformulations had the highest content of 94.62 µg/mg after 15 days in a refrigerator. Microbial analysis showed significant effects on lactic acid bacteria, yeast, and mould counts in yoghurt prepared with clove extract nanoformulations (CENFs) and mint extract nanoformulations (MENFs) and storage periods at refrigeration temperatures degree up to 15 days. Total bacterial counts in yoghurt did not differ significantly from the control sample. The coliform group not detected in any samples during the storage period. The sensory evaluation showed significant effects on the appearance and flavor of yoghurt with different concentrations of clove extract nanoformulations (CENFs) (0.0125, 0.025, and 0.05%) compared to the control sample. However, body and texture evaluations showed no significant difference. Significant differences were observed between yoghurt prepared with mint extract nanoformulations (MENFs) and the control sample in appearance, body, texture, and flavor. The sensory score was significantly reduced with the addition, and with increasing MENF concentration, a lower sensory score was observed.","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134997299","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}

引用次数: 0

Effects of some Aromatic Plant Oils on Thermo Oxidative Stability of Sunflower Oil 几种芳香植物油对葵花籽油热氧化稳定性的影响

Journal of Food and Dairy Sciences (Print) Pub Date : 2023-02-01 DOI: 10.21608/jfds.2023.191300.1098

A. Khalil, M. El-Ghazaly, M. Rashwan, R. gomaa

{"title":"Effects of some Aromatic Plant Oils on Thermo Oxidative Stability of Sunflower Oil","authors":"A. Khalil, M. El-Ghazaly, M. Rashwan, R. gomaa","doi":"10.21608/jfds.2023.191300.1098","DOIUrl":"https://doi.org/10.21608/jfds.2023.191300.1098","url":null,"abstract":"This study was conducted in order to study the effect of adding essential oils extracted from natural sources (basil - caraway – rosemary leaves - lemongrass) where the total phenolic substances of the previous oils were estimated and the oxidative stability was studied using the Ransimat for sunflower oil treated with natural antioxidants and BHT as an antioxidant industrial, then heating for 16 hours. The results showed that essential oils contain a high percentage of phenols ranging from 5.65 to 17.56 mg / 100 grams.The induction times determined by the transducer for sunflower oil added to it 400 ppm of extracted essential oils were longer than those recorded when adding 200 ppm of rosemary, basil, and lemongrass, whose levels were highest. Caraway plant was the one that contained the lowest percentage of the concentration of total phenols, while rosemary, basil, and lemongrass had the highest levels (BHT). additionally, to regulate the use of essential oils for better, more efficient results, while being heated for 16 hours, the addition of essential vegetable oils to sunflower oil decreased oxidation and Therefore, the extracts of aromatic plants are an important and effective source of natural antioxidants, which can be used in food oils instead of industrial antioxidants because of their high health and nutritional benefits enhanced oxidative stability.Therefore, the extracts of aromatic plants are an important and effective source of natural antioxidants, which can be used in food oils instead of industrial antioxidants because of their high health and nutritional benefits.","PeriodicalId":470908,"journal":{"name":"Journal of Food and Dairy Sciences (Print)","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135201599","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}

引用次数: 0