Eco-Friendly Synthesis of Selenium and Zinc Nanoparticles with Biocompatible Sargassum latifolium Algae Extract in Preservation of Edible Oils
A.
El-Khateeb
Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Egypt
author
E.
Hamed
National Institute of Oceanography and Fisheries in Hurghada (NIOF), Egypt
author
Faten
Ibrahim
Department of Food Industries, Faculty of Agriculture, Mansoura University, Egypt,
author
Sahar
Hamed
Chemistry Department, Faculty of Agriculture, Damietta University, Damietta, Egypt
author
text
article
2019
eng
The antioxidant activity of Sargassum latifolium algae extract as well as the eco-friendly synthesis of selenium and zinc nanoparticles with biocompatible Sargassum latifolium extract were studied in the current research. Selenium and zinc nanoparticles showed a spherical shape and had an average particle size of 22.31 to 95.16nm when they are studied using transmission electron microscope. HPLC technique was used to identify the phenolic components in Sargassum latifoliumalgae extract, myricetin was the predominant polyphenol in concentration of 139.63 ppm, followed by neringein, kampherol, rosemarinic acid, salicylic acid and quercitin in concentrations of 51.89, 38.20, 30.10, 27.95, and 18.07 ppm, respectively. While, the rest of polyphenols were ranged from 12.95 ppm for p-coumaric acid to 1.45 ppm for ferulic acid. On the other hand, quinol, catechol, chlorgenic, vanillin, rutin, ellagic acid, and cinnamic acid were absent in thealgae extract. Sargassum latifolium algae extract as well as synthesis selenium and zinc nanoparticles were added as natural antioxidants to corn and soybean oils in concentrations of 200, 400, and 800 ppm and its antioxidant activity was compared with TBHQ as synthetic one. Rancimat time at 110ºC which indicated that induction period of control oils were varied from10.70 and 5.53 hours for corn oil and soybean oil, respectively. However, the treated samples with TBHQ exposed from 13.30 to 7.03 hours for both oils, respectively. Addition of Sargassum latifolium algae extract with different concentrations increase the induction periods to 28.95 and 9.87 hours for corn and soybean oils, respectively. The highest stability times were achieved when corn and soybean oils were treated with synthesis selenium nanoparticles at a concentration of 800 ppm, which were 31.78 and 12.50 hours, respectively. Synthesis zinc nanoparticles could be involved in the bio-reduction reaction in a concentration of 800 ppm to prevent oils oxidation and rancidity as reported for 26.00 and 11.13 hours for corn and soybean oils, respectively. So, Sargassum latifolium algae extract as well as selenium and zinc nanoparticles could be recommended as natural antioxidant for both corn and soybean oils due to their advantage effects on the oxidative and thermal stabilities of these oils.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
10
v.
5
no.
2019
141
146
https://jfds.journals.ekb.eg/article_43131_bbeeb6e3929efa68fd52b7bd9088f7c8.pdf
dx.doi.org/10.21608/jfds.2019.43131
Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder
A.
Aly
home Economics Department, Faculty of Specific Education, Benha University, Egypt
author
text
article
2019
eng
In this present research, biscuit was prepared with the addition of guava seeds powder at the ratio of 5, 10 and 15 %. Chemical, rheological, sensorial and microbial properties were evaluated for different biscuit samples. Addition of guava seeds improved the functional of biscuits which prepared from it. Incorporation of guava seeds powder in biscuit dough revealed an increase in dough stability, Elasticity, P.N and energy (cm2) values and a decrease in water absorption and degree of softening values. Result of sensory evaluation of biscuits samples which prepared from guava seeds powder showed non-significant differences at (P≤0.05) between all samples of biscuits formulas. Addition guava seeds powder to biscuits samples caused an increase in total essential amino acids from 50.1 to 57.0, 64.7 and73.9 mg/g while total amino acids represented 65.3, 68.4, 73.4 and 80.5 mg/g in biscuits samples supplemented with 0, 5, 10, 15 % guava seeds powder, respectively. Supplementation of guava seeds powder with the ratio of 5, 10 and 15 % to biscuits formulas reduced microbial counts. It concluded that the additions of guava seeds powder to wheat flour based biscuit improve its nutritional and rheological functions properties.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
10
v.
5
no.
2019
147
152
https://jfds.journals.ekb.eg/article_43132_878f801f4048b02778c319746d3d4278.pdf
dx.doi.org/10.21608/jfds.2019.43132
Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish
A.
Aly
Home Economics Department, Faculty of Specific Education, Benha University, Egypt
author
Hasnaa
Morsy
Home Economics Department, Faculty of Specific Education, Benha University, Egypt
author
text
article
2019
eng
This study was carried out to utilize adding spinach, basil and radish to chicken burger formula and evaluation some chemical, sensory and bacteriological parameters.Radish (RB) and collected burger treatments had higher total lipids content (11.1%). Crude protein content ranged between 49.1 % and 64.2% in all chicken burger treatments. Ash, fiber and total carbohydrates content ranged between7.6% and 10.5%, 1.86% and 3.25 %, 17.04% and 31.65%, respectively. The total saturated fatty acids for oils extracted from CB (Control burger), SB (spinach burger) and RB (radish burger) treatments were 29.65, 29.78and 33.96%, while the total unsaturated fatty acids amounted to 68.04, 69.97 and 65.77%, respectively and the palmtic acid was the major saturated fatty acids, while oleic acid was the predominant unsaturated fatty acid. Lycine was the predominant essential amino acid (4.66 % to 5.36 %) in all treatments. Glutamic acid showed higher ratio of non-essential amino acid (10.12% and 12.19%). The results showed that addition of spinach, radish and basil to chicken burger samples retarded the growth of total molds and yeasts, total bacterial count, psychrophilic bacteria and spore-forming bacteria of chicken burger samples during freeze storage period (-20 ± 2°C), hence the shelf life of radish and spinach burger samples increased to 8 months compared to other samples (6 months). Sensory properties such as appearance, color, texture, taste and odor of the chicken burgers samples were improved due to the applied additive from radish and spinach. It could be utilize radish and spinach as natural antimicrobial additive in preparation of chicken burger and to enhance the sensory properties.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
10
v.
5
no.
2019
153
157
https://jfds.journals.ekb.eg/article_43133_fcb7f0acc8bc7ae390738e109fca11c4.pdf
dx.doi.org/10.21608/jfds.2019.43133
Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread
M.
Abou raya
Food industries Dept., Fac., of Agric., Mansoura Univ., Egypt
author
Faten
Ibrahim
Food industries Dept., Fac., of Agric., Mansoura Univ., Egypt
author
Abdel-Haleem
Abdel-Haleem
Food Technol. Res. Inst., Agric.Res. Center, Giza, Egypt
author
Khloud
Abosalem
Food Technol. Res. Inst., Agric.Res. Center, Giza, Egypt
author
text
article
2019
eng
Theinfluence of incorporating chia seeds at 2, 4, 6, and 8% levels on the quality characteristics of pan bread was studied. Chemical, nutritional and sensory evaluations for raw materials and pan bread were performed. Results of chemical analysis showed chia seeds had significant amounts of crude protein (21.06%), ether extract (26.3%), crude fiber (31.03%) and ash (3.43%), compared to wheat flour. Chia seeds were rich in calcium (600 mg/100 g), phosphorus (860 mg/100 g), and potassium (666 mg/100 g), than wheat flour. Chia seeds was deficient in cysteine (0.41%), histidine (0.53%), tyrosine (0.58 %), methionine (0.59%) and had predominant contents of. isoleucine (0.8%), lysine (0.93%), valine (0.95%) and aspartic (1.69%). The results of sensory acceptability of pan bread with chia seeds indicated no significant differences in appearance, taste, aroma, tint, weaving and overall acceptability up to 6%, comparing with wheat pan bread. Chemical composition results indicated that pan bread with chia seeds had significant amounts of crude protein, oil, crude fiber and ash. It could be substituting flour with chia seeds to 6% to deliver functional pan bread to consumers, with a good acceptability and high quality nutrients.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
10
v.
5
no.
2019
159
163
https://jfds.journals.ekb.eg/article_43137_5e8a6e521f39d8784ba8f95c5937f102.pdf
dx.doi.org/10.21608/jfds.2019.43137