Antioxidant and Antimicrobial Activities of Enzymatic Hydrolysates of Camelʼs Milk Whey Protein and Casein
A.
Abd EL Rahim
Dairy Department, Faculty of Agriculture, Assiut University.
author
text
article
2020
eng
Healthy skimmed camel milk’s, casein and whey proteins precipitated and freeze dried, and were treated with 1% of five proteolytic microbial renin, pepsin, trypsin, collagenase and microbial protease. Hydrolysates were analyzed for pH, degree hydrolysis and scavenging properties. The pH decreased, and the degree of protein hydrolysis increased reaching 16.22, 17.0, 22.12, 22.88, 15.85, 16.23, 15.68, 16.08, 23.75, 24.44 for casein and whey after 8 hours of By increasing the proteolysis The inhibition % of DPPH increased by increasing the proteolysis to 21.4, 22.9, 20.18, 25.2, 23.2 for casein hydrolysate and 34, 31, 30, 30, 28.5 for whey proteins hydrolystes after 8 hours at 37 ° C. Whey proteins resulted in higher scavenging properties than casein under the same conditions. Both casein and whey protein hydrolysates had a significant antibacterial properties, against undigested or digested protein. The highest antibacterial activity The undigested whey proteins and collagenase digested whey protein and microbial protease digested casein characterized with the highest antibacterial activities(18.0, 17.0 and 20.0 mm) for Staphylococcus aureus, Streptococcus pyogenes, and Escherichia colirespectively. All of the digested enzymes were of antifungal effect against Aspergillus flavus and Aspergillus fumigates, but of no effect against Aspergillus niger. Casein was found on antifungal against Aspergillus flavus.Only undigested casein,collagenaseand trypsin digested casein were also found of anti-fungal activity against Aspergillus niger, which recorded 9.0, 8.0 and 8.0. respectively.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
2
no.
2020
45
50
https://jfds.journals.ekb.eg/article_78877_d6c10bbd9710f10bfd76828c9fd0dd87.pdf
dx.doi.org/10.21608/jfds.2020.78877
Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue
E.
Atwaa
Food Science department, Faculty of Agriculture, Zagazig University, Egypt
author
Ghada
El-Araby
Food Science department, Faculty of Agriculture, Zagazig University, Egypt
author
text
article
2020
eng
Extracts of chia and quinoa seeds were added to fermented cream analogues at concentrations of 200 and 400 ppm. Antioxidant properties of the extracts and the effect of adding chia and quinoa seed extracts on the chemical and sensory properties, as well as the anti-oxidant stability indices of fermented cream analogues stored at 5-8°C. for 4 weeks were studied . The contents of chia and quinoa seed extracts from total phenolic content were 1.64 and 1.88 mg galic acid /g, respectively, while their antioxidant activity were 77.44 and 82.14%, respectively. Fortification of fermented cream analogues with chia and quinoa seed extracts did not affect total solids and fat contents, but decreased acidity and increased the content of total volatile fatty acids of resultant fermented cream analogues in compare with control fermented cream analogue during the storage period. The fortification of fermented cream analogues with the extracts of chia and quinoa seeds at a concentration of 400 ppm decreased the rate of oxidative stability indices (peroxide value, acid value, TBA test and Rancimate), compared to control, control fermented cream analogue and those containing Butylated hydroxy anisole (BHA) as a synthetic antioxidant. The sensory properties of fermented cream analogues slightly improved by fortification with these extracts, all fermented treatments were sensually acceptable, compared to the natural fermented cream. This study concluded that it could be produced fermented cream analogues with acceptable quality properties and high oxidative stability by fortification with chia or quinoa seed extracts at a concentration of (400 ppm).
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
2
no.
2020
51
57
https://jfds.journals.ekb.eg/article_78884_f61d18c6b06cdda8eeaf65ecf9a96fa9.pdf
dx.doi.org/10.21608/jfds.2020.78884
Effect of Heat Treatment on the Activity of the Enterococcus spp. and Escherichia coli Nissle 1917 in the Presence of Lactulose and Apple and Orange Extracts
T.
Nassib
Dairy Department, Faculty of Agriculture, Mansoura University
author
Esraa
El-Amir
Dairy Department, Faculty of Agriculture, Mansoura University
author
text
article
2020
eng
The present studies are carried out to elucidate the following; Effect of heat on the activity of the Enterococcus spp. isolates and Escherichia coli Nissle 1917 in the presence of lactulose and apple and orange extracts. During the course of examination the activity of certain specie of bacteria, namely Enterococcus molodoratus, Enterococcus faecles, Enterococcus faecium and Eschericia coili nissilewere examined for their activity at 55, 60 and 65°C.durin the incubation for different times. Rsults revealed wide variation according to the tested organism, temperature and the exposure time. For the enumeration of the examined cultures, the Mac Konkey agar No.3 was used for the Escherichia coli, and tryptone soy agar was used for the Entreococcus spp. Survival of the examined strains were tested at 55, 60, 65°C.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
2
no.
2020
59
63
https://jfds.journals.ekb.eg/article_78885_b20a05a07f50992aee9e6f8d610d64b6.pdf
dx.doi.org/10.21608/jfds.2020.78885
Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies
M.
Rabie
Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
author
Faten
Ibrahim
Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
author
M.
Youssif
Bread and Pasta Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
Nora
Ezz El-Ragal
Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
author
text
article
2020
eng
This study was aimed to produce of cookies enriched with moringa leaves powder (MLP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (MLP+MSP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that MLP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while MSP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, MSP and mixed of MLP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, MLP, MSP and mixed of MLP+MSP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of MLP+MSP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of MLP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
11
v.
2
no.
2020
65
73
https://jfds.journals.ekb.eg/article_78888_a565376ea0440b964cb036aed6506450.pdf
dx.doi.org/10.21608/jfds.2020.78888