eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-01
10
4
79
84
10.21608/jfds.2019.36181
36181
Original Article
Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity
Nadra Hassan
1
A. Elsayed
2
Amany Salem
3
Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Algal Biotechnology Unit, Fertilization Technology Department, National Research Centre, Dokki- Giza, Egypt
Department of Special food and nutrition. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Lead considered as one of the most risk toxicity of environmental contamination. It causes an increment accumulation in food especially plant food. Also, soy flour is widely used, inexpensive and a highly nutritional source of protein. So, this investigation aimed to study the effect of soy flour (as plant protein source) enriched by spirulina against lead toxicity by using male and female rats. Results: Additional lead acetate in drink water caused a decreasing in hematological tests, blood Fe, Ca and Zn contents. While, spirulina improved status of hemoglobin level and blood Fe content. Whereas, the rats fed on soy flour groups resulted in a high shear force and bone Pb content compared with rats fed on combine with soy flour and Spirulina. Conclusions: Do not depend on plant protein only against lead exposure. Must be combine with animal protein specially milk and milk products.
Lead considered as one of the most risk toxicity of environmental contamination. It causes an increment accumulation in food especially plant food. Also, soy flour is widely used, inexpensive and a highly nutritional source of protein. So, this investigation aimed to study the effect of soy flour (as plant protein source) enriched by spirulina against lead toxicity by using male and female rats. Results: Additional lead acetate in drink water caused a decreasing in hematological tests, blood Fe, Ca and Zn contents. While, spirulina improved status of hemoglobin level and blood Fe content. Whereas, the rats fed on soy flour groups resulted in a high shear force and bone Pb content compared with rats fed on combine with soy flour and Spirulina. Conclusions: Do not depend on plant protein only against lead exposure. Must be combine with animal protein specially milk and milk products.
https://jfds.journals.ekb.eg/article_36181_9ee17a9f2f75a445ad129abb63eea887.pdf
Spirulina platensis
soy flour
lead toxicity
rat
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-01
10
4
85
91
10.21608/jfds.2019.36182
36182
Original Article
The Effects of Crude Phenolic-Rich Extract from Mushroom (Agaricus bisporus) on Shelf-Life Extension and Quality Attributes of the Feta Like Cheese
A. Osman
1
E. Abd El-Wahed
abdelwahed2010@zu.edu.eg
2
Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
The objective of the present study was to prepare the phenolic-rich extract (PRE) from the mushroom (Agaricus bisporus) and investigate there in vitro antioxidant activity as well as estimation the contents of total phenolic and total flavonoids. The antibacterial activities against gram-positive and gram-negative bacteria were estimated. On the other hand, PRE from Agaricus bisporus was estimated as a bio-preservative article in Ultra filtered Feta-like cheese. In vitro study with DPPH-assay showed that the antioxidant activity of PRE increased gradually as concentration increases. The antibacterial activity of PRE increased with increasing the concentration of total phenolic compounds. This treatment was found to reduce the total bacterial, coliform, mold and yeast counts in feta like cheese compared with control. The score given for flavor increased gradually with advanced storage to be evaluated as extremely and like very much. It can be concluded that Mushroom (Agaricus bisporus) could be added as an additional nutrient to dairy products (UF-Feta like cheese) as it constitutes a new potential source of natural antioxidant and antibacterial agents. The potentiality of this PRE at the level of 100 µg/ml as a useful additive to improve the bacteriological quality and shelf life of the product could be recommended.
https://jfds.journals.ekb.eg/article_36182_99854a1f5385b19bc701fe3ab7ffea67.pdf
Agaricus bisporus
Phenolic-rich extract
Antimicrobial
antioxidants
Feta like cheese
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-06
10
4
93
99
10.21608/jfds.2019.36183
36183
Original Article
The Role of Probiotic Bacteria in Protecting against Aflatoxin M1 Contamination in Milk and Certain Dairy Products
M. Rabie
1
E. Abd El-Wahed
abdelwahed2010@zu.edu.eg
2
M. Moustafa
3
Kh. El-Zahar
4
A. Abdel-Zaher
5
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, E- 44519 Egypt
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, E- 44519 Egypt
Department of Microbiology, Faculty of Agriculture, Zagazig University, 44517 Zagazig, Egypt
Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, E- 44519 Egypt
Chemistry department, Faculty of Science, Zagazig University, 44551 Zagazig, Egypt
Purpose:The present study investigated AFM1 contamination in raw milk, kareish cheese and yoghurt and studied the abilities of heating and probiotic bacteria to reduce AFM1 contamination in both raw milk and yoghurt. Methods: AFM1 was detected in raw milk in 10 of 12 samples (83.3%) from each season. Two methods were used to assess the toxigenic potential. HPTLC was performed for aflatoxin detection. Aflatoxin M1 contamination milk and selected dairy products was investigated against heating and Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 and its combination. Result: Cheese had the highest mean values concentration of AFM1 (527.4 and 651.3 ng/kg), and yoghurt had the lowest concentration (39.13 and 64.68 ng/kg) while, raw milk samples were (207.0 and 311.8 ng/kg) during summer and winter, respectively. The concentration of toxin in 83.33% of the examined cheese samples exceeded the EU limit (50 ng/kg), and 70.83% of these samples exceeded the Codex limit (500 ng/kg) during both seasons. Boiling degraded 26.71% of the AFM1. Whereas, pasteurization only degraded 15.45%. In yoghurt, two strains of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) each gradually reduced the AFM1 concentration as a function of time in milk contaminated with 25 ng/l, with complete elimination by the end of the refrigerated storage period (3 days), while, the combination of both probiotic bacteria (L. acidophilus and B. lactis) was better able to reduce AFM1 in milk contaminated with 50.0 ng/kg or 75 ng/kg AFM1.Conclusion: The most extensive reductions of the AFM1 concentration were to 41.80 ng/kg (45.3%), 22.6 ng/kg (69.90%) and 7.12 ng/kg (92.8%), which were achieved using the same concentration of each strain individually and in combination, respectively, after two days in milk contaminated with 75 ng/kg. No AFM1 was detected after three days using the combined strains.
https://jfds.journals.ekb.eg/article_36183_1739ca0a2c4f6ce038c30f43eecc6d5e.pdf
Aflatoxin M1
Raw milk
milk products
heating
probiotic bacteria
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-06
10
4
101
106
10.21608/jfds.2019.36184
36184
Original Article
Effect of some Herbs Essential Oils on Labneh
M. Ali
1
Y. Abd El-Tawab
2
H. Ebrahim
3
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Cairo, Egypt
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Assuit, Egypt
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Assuit, Egypt
Labneh is one of the most popular dairy products in many Middle Eastern countries. The shelf life of labneh is short even if stored at low temperature. Therefore, chemical preservatives were used to control the activity of contaminant microorganisms. An increased awareness of the harmful chemical residues in food led to a restricted use of chemical preservatives. Recently, natural substances such as spices oil can be used to prolong the shelf life of food products, because they are antioxidant and antimicrobial agents. In the present study three essential oils namely rosemary (Rosmarinus officinalis), sage (Salvia officinalis) and cumin (Cuminum cyminum) were characterized by means of GC-MS and their antioxidant capacity were studied. Also, their antibacterial activity against pathogens E. coli, B. cereus and S. aureus was determined in vitro by wells' agar diffusion method. The results obtained revealed that the tested essential oils exhibited noticeable antimicrobial activity, where cumin showing the highest inhibition and sage the lowest. The results were completed with the study the antibacterial effect of the tested essential oils in vivo (labneh). However, the previous results obtained by in vitro assays were confirmed by in vivo experiment. In addition, three batches of labneh supplemented with different essential oils were made. No noticeable differences were observed in physicochemical properties of labneh treatments in comparison with the control one. However, labneh made with 0.05% rosemary essential oil ranked the highest value of antioxidant activity after 14 days of storage, being 20.78, while plain labneh (control) possessed the lowest figure, actually 10.8. Moreover, at the end of storage period, labneh produced with 250 mg/Kg cumin essential oil was the most preferred product by the panelists and ranked the highest total score, being 87 points.
https://jfds.journals.ekb.eg/article_36184_41880845918bd6442513799605005c5a.pdf
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-13
10
4
107
113
10.21608/jfds.2019.36185
36185
Original Article
Effect of Consumption Buffaloe's Milk Fortified with Probiotic Yeasts on Rat Serum Lipids v
Kh. Khater
1
Y. Abd El-Tawab
2
A. Abd El-Dayem
3
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Cairo, Egypt
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Assuit, Egypt
Dairy Sci. Dept., Fac. of Agric., Al-Azhar Univ. Assuit, Egypt
The using of four yeast strains (two cultures belonging to each S. cerevisiae and G. candidum) to withstand environmental conditions similar to the human digestion tract (probiotic criteria) were examined. The survival of these strains at low pH, in the presence of bile salt, in intestinal juice, also their ability to assimilate cholesterol were followed. However, the obtained results indicate that S. cerevisiae AAA3 and G. candidum GG1, may be promising candidate strains for use as probiotics. Thus, the potential role of these probiotic yeast cultures on serum lipid of rats was adopted. Twenty-four male albino rats were randomly and equally divided into four groups, six rats each. These rats were acclimatized on basal diet for 7 days before starting the experiment. The first group was fed on basal diet (cont. I), the second group was offered basal diet plus pasteurized buffalo's milk (6.5% fat). The rest two groups were fed on basal diet plus buffalo's milk in addition to either S. cerevisiae or G. candidum. Blood samples were collected at the beginning of the experiment (after adaptation period) and at the end of experiment. According to the result of serum analysis, total cholesterol and LDL- cholesterol levels in rats fed on S. cerevisiae (group 3) were decreased by 23% and 31.59% respectively. While, the corresponding values for rats consumed G. candidum were relatively lower, actually 21.46% and 29.12% respectively. Moreover, serum triglycerides concentrations reduced by 4.79% and 5.30% for rats in group 3 and 4, respectively as compared with control 1. Furthermore, data obtained declared that rats fed on either S. cerevisiae or G. candidum reduced markedly the atherogenic indexes 1 and 2 by mean values of 11.52, 23.86% and 10.1, 21.49% respectively, as compared with control 1. Continuously, rats fed on both yeast strains showed significant antagonistic effect against either coliform or staphylococci, where the reduction in their populations, actually 10.57, 7.42% for group 3 and 8.30, 18.22% for group 4, respectively.
https://jfds.journals.ekb.eg/article_36185_944d33d5e01a5a2b0cd6835e975039cf.pdf
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-15
10
4
115
123
10.21608/jfds.2019.36186
36186
Original Article
Studies on Producing Yeast Autolysate and its Antioxidant Properties to Enhance Flesh Apple Juice Qualities
E. Aboulnaga
aaboulnaga@mans.edu.eg
1
Faten Ibrahim
2
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516 Mansoura, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516 Mansoura, Egypt
Yeast (Saccharomyces cerevisiae) has an important role in food industries and it also considers as a powerful probiotic microorganism due to its high content of bioactive compounds. Therefore, we use it as food additives in the form of fresh, dry active, or inactive extract, while these additions to some foods is sensory unacceptable. This problem may be overcome by using yeast autolysate which contains most of the soluble bioactive compounds of the cells. Therefore, yeast autolysate was produced in the current study and the effect of growth phases on its bioactive compounds formation was investigated. The data revealed that, cells had diauxic growth phase and the highest reducing power (RP) and DPPH scavenging activity were obtained after the first exponential phase (cultivation time of 24 hr), however the maximum production of total antioxidant (TAC) and glutathione content (GSH) were observed at the end of the second exponential phase (after 60 hr cultivation). Additionally, thermal treatment of yeast autolysate at 40°C up to 30 min exhibited almost no effect on the bioactive compounds activity. While, the autolysate treatment with ≥ 60°C led to sharply decrease of TAC (40% less than control) and a little decrease of GSH, DPPH, and RP contents. A comparison analysis between yeast autolysate and flesh apple juice found that, the IC50 of yeast autolysate was 5.6 mg while it was 20 mg for flesh apple juice. Also, yeast autolysate had 53, 6.11, and 2.73-fold higher for GSH, TAC, and RP, respectively, compared with flesh apple juice. Addition of 0.02% thermally treated (at 40°C for 5 or 10 min) yeast autolysate to flesh apple juice was decreased browning index (BI) and hydroxymethylfurfural (HMF) to 12 and 18%, respectively, this decrease reached 25 and 40% for BI and HMF, respectively, when the addition level was 0.08% which also was sensory accepted. So, it could be concluded that, addition of yeast autolysate into flesh apple juice is sensory accepted, enhanced its antioxidant properties, and decreased enzymatic as well as nonenzymatic browning.
https://jfds.journals.ekb.eg/article_36186_76fb0ec50e412b93ea5a6943fa5beaee.pdf
Yeast autolysate– Antioxidant– thermal treatment– Flesh apple juice – Browning– Sensory evaluation
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-16
10
4
125
129
10.21608/jfds.2019.36187
36187
Original Article
Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp
Mohamed Hamad
dr_mnour@du.edu.eg
1
Samaa El-Sayed
2
Reham Anees
3
Dairy Department, Faculty of Agriculture, Damietta University, Egypt.
Food Science and technology Department, Faculty of Home Economic, Al-Azhar University, Egypt
Dairy Department, Faculty of Agriculture, Damietta University, Egypt.
The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L. acidofilus. Results indicated that blending of yogurt drink with pineapple increased the titratable acidity according to the acidic nature of pineapple itself. TS contents ofbeverages were increased as the proportion of pineapple increased; the increases were parallel to the level of pineapple. It could be noticed also that ash percent increased as the level of fruit increased in fresh samples. WSN and TVFA; it could be noticed that all values were considerably increased as a result of proteolysis and lipolysis. The growth of St. thermophiles in beverage samples fortified with different ratios (w/w) of pineapple pulp during the storage period were estimated. It was clear that the counts were decreased as pineapple level increased and also as a storage period progressed. The counts of Biffidobacterium ssp were increased in pineapple samples rather than control. The counts of fresh samples were 33, 36, 44 and 46 (cfu×x105) in C, T1, T2 and T3, respectively. The counts decreased during storage to reach 24 and 18 (cfu×x105) for control and 25 and 20 (cfu×x105) for T1, while it became 35 and 25 (cfu×x105) for T2. The third sample (T3) gained 46, 37 and 29 (cfu×x105) when fresh and after one and two weeks. The scores for body & consistency were clear, varied either in treating samples or stored samples. Adding of pineapple lead to produce non homogenized body and little coagulated particles as an effect of acidic action of pineapple. Flavour scores indicated that the favorite sample was T3, where it possessed 47.71, 47.90 and 47.99 points when fresh and after one and two weeks, respectively. The total acceptability indicated that control samples had the highest degrees.
https://jfds.journals.ekb.eg/article_36187_045c8d789bd323c7c972eee529605f01.pdf
Cow Milk
probiotic
Bifidobacterium
L. acidofilus
beverage Pineapple
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-20
10
4
131
134
10.21608/jfds.2019.36188
36188
Original Article
Effect of Imbibition Rate on Milling Quality of some Sugar Cane Varieties
R. Gomaa
1
Food Sci.&Tech. Dept.;Fac.Agriculture and Natural Resources; Aswan University;Aswan, Egypt
This study aimed to determine the effect of imbibition rate on milling quality and extracted juice for fresh green and burnt cut cane stored for different periods of two cane varieties Giza 99/103 and Giza 99/160 during 2016/ 2017 working season., both varieties were planted under comparable conditions at Kom Ombo Sugar Cane Research Station Farm, Aswan Governorate, Egypt. The obtained results revealed that every rise in imbibition of 5% cane and or 42.7 % fiber, there was an increase of about 4.7 and 0.9 % in mixed juice and pol extraction; respectively in Giza 99/103 while Giza 99/160 were 4.7 and 1.0 %. Pol % bagasse decreased by 0.55, 0.48 and 0.35 for every 5 % increase in imbibition rate from 20 to 35 % with the variety Giza 99/103. The variety Giza 99/160 showed a slight increase in mixed juice and pol extractions over Giza 99/103.In case of Giza 99/103 variety, fiber % cane increased from 11.7 in fresh green cane to 12.7, 12.9 and 13.4 after 2, 4 and 6 days from burning and cutting; respectively. The levels of imbibition rate % fiber were found to be; 157.5, 196.9, 236.2 and 275.6; respectively of 2 days storage period. After 4 days they become 155.0, 193.8, 232.6 and 271.3 whereas after 6 days imbibition levels % fiber was: 149.3, 186.6, 223.9 and 261.2, while the burnt cut cane of Giza 99/160 variety showed the same pattern. The increase in fiber content % cane was 1.8, 1.9 and 2.9 over the fresh cane after 2, 4 and 6 days storage periods; respectively. The presented data showed that brix and pol % mixed juice (sugar percent in mixed juice) had increased from day to day with all imbibition rate level used. Mixed juice purity decreased slightly with time elapse and so was the increase in glucose ratio and non-pol % brix (non sugars percent in brix) with fresh green and burnt cut canestored for 6 days after harvest of both varieties.
https://jfds.journals.ekb.eg/article_36188_0906d34d724e004c5eab6235ef7e46c9.pdf
Sugar cane
imbibition
milling quality
Extraction
burnt cane
loss in bagasse
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-04-27
10
4
135
139
10.21608/jfds.2019.36189
36189
Original Article
Quality and Shelf Life of Labneh as Affected by Using some Essential Oils
R. EL-Ahwal
1
Sala E. Abo El-kher
2
H. Hattem
drhamed2025@yahoo.com
3
Animal Production Research Institute, Dokki, Giza, Egypt
Animal Production Research Institute, Dokki, Giza, Egypt
Animal Production Research Institute, Dokki, Giza, Egypt
Improving the keeping quality of labneh by means of using essential oils (EO) was the objective of the present study. Cinnamon, cumin and mint oils were added separtly at level of 0.5, 1.0, and 1.5 % (v ̸ w) to the prepared traditional labneh. Analysis of the fresh and stored labneh during 28 days of cold storage revealed that the use of EO affected with different rates chemical composition, acidity, TVFA, Tur, trpa acetaldehyde, diacetyl and total carbonyls contents of the prepared labneh. Counts of the starts culture were not adversely affected by using EO while coliform and staphylococcus bacteria as well as yeast and moulds were not detected. Organoleptically, the use of EO at 0.5 gave the best results in this respect, while 0.5 % cinnamon was recommended to improve the shelf life of labneh.
https://jfds.journals.ekb.eg/article_36189_8ef4abfa25629b64ddefeeeb02df44cb.pdf
Labneh
Essential oils
shelf life