ORIGINAL_ARTICLE
Effect of Caper (Capparis spinosa) Extracts as a Natural Antimicrobial Agent
Since thousands years medicinal plants had been the main natural source of folk and modern drugs. Capparis spinosa is one of strongest resistant wild plant to adverse conditions in the Mediterranean area. It has a noticable medicinal and nutritional value. This study aims to determine the antimicrobial activity of alcoholic extracts of flower buds, fruits and leaves of Capparis spinosa against a variety of microorganisms causing food poisoning and spoilage [(bacterial strains including Bacillus subtilis ATCC 14085, Bacillus cereus DSMZ 345, Escherichia coli O157:H7 ATCC 51659, Salmonella typhimurium ATCC 14028, and Staphylococcus aureus ATCC 6528), (yeast strains including Candida albicans ATCC 10231 and Geotricum candidum NRRL Y-552) and (fungal strains including Aspergillus niger ATCC 102, Aspergillus flavus ATCC 247 and Fusarium moniliform ATCC 206)]. Also, the possibility of using caper (Capparis spinosa) extracts as natural preservatives in foods production (tomato ketchup) is another objective. The obtained results showed that the strongest antimicrobial activity of both caper buds, fruits and leaves extracts were recorded against St. aureus ATCC 6528 and B. cereus DSMZ 345 for all studied concentrations, (with diameter of inhibition zone ranged from 16 to 26 mm and, 16 to 25mm, respectively) while the lowest antimicrobial effect was recorded against G. candidum NRRL Y-552 t and S. typhimurium ATCC 14028, with diameter of inhibition zone ranged from 0 to 15 mm and, 12 to 17 mm, respectively. On the other hand, the maximum antifungal effect of all studied extracts was recorded against F. moniliform ATCC 206, while the minimum antifungal effect was recorded against A. niger ATCC 102. In the same time, sensory properties (texture, taste, color, flavor and Over all acceptability) and total plate count of produced ketchup by adding different concentrations of the previous extracts were evaluated, and the results suggested that, both caper buds, fruits and leaves extracts could be applicable in food processing as natural preservatives.
https://jfds.journals.ekb.eg/article_53494_a17bd1db2b3602fd810188ef2f2c72fb.pdf
2019-07-01
209
216
10.21608/jfds.2019.53494
Caper
antimicrobial activity
Ketchup
Natural Preservatives
Hind S.
Abu-Shama
1
Agri., Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt
AUTHOR
ORIGINAL_ARTICLE
Technological and Chemical Studies on Canned Tomato Product
In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated. The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash (23.1%), fibers (22.5%), total and reducing sugars were 53.7 and 7,8%, respectively. Fresh tomatoes were rich in antioxidant compounds (Lycopene, total carotenoids, ascorbic acid and total phenols) which represent 109,162.1, 433.4 and 836.3 mg/100 g dry weight basis, respectively, meanwhile antioxidant activity for fresh 39.4% (FW). Moisture content of tomatoes after canning process is no more change compared to fresh tomatoes, since it was about 94% of control sample at zero time. Even, after storage expected at 4 and 8 months which reached about 93.98% and 93.97%, respectively. The average of pH and titratable acidity at zero time 4.44 and 0.53% of control sample, were slightly decreased after 4 and 8 months. The ash and fibers content of canned tomatoes were reduced compared with fresh tomatoes, while total and reducing sugar content increased after canning process compared to fresh tomatoes and was decreased after 4 and 8 months of storage. On the other hand, non-enzymatic browning in canned tomatoes was increased when compared to fresh tomatoes. Although, canned tomatoes product was high acceptability and safety for consumer as a result of removal of seeds and peel. However, it had low nutritional values when compared with fresh tomatoes. Because of reduction of antioxidants active compounds such as lycopene, total carotenoid, ascorbic acid, and total phenols. Canned tomatoes had reduction in antioxidant activities compared with fresh tomatoes, since reached to 34.2% after canning process. In the same time, antioxidant activities were reduced from 33.7% to 33.1% after 4 and 8 months of storage. In addition, most of antioxidant compounds were stabled during storage especially total phenols and lycopene. Canning of tomatoes and pre-treatments can extend their shelf life and improved acceptability and safety of this product. CaCl2 pre-treated (T4) had the best results compared with control (T1) and the other treatments. The total count of bacteria, yeast and molds for control and treatments less than permissible limits (103/g and 104/g) and the values of sensory evaluation of canned tomato product were high. It can be recommended that the canning process uses to increase the shelf life of tomatoes because the excess of Egyptian total production is very high after using as fresh fruit.
https://jfds.journals.ekb.eg/article_53496_eb8a33da17f25c8b0de517fefba77895.pdf
2019-07-01
217
223
10.21608/jfds.2019.53496
tomatoes canning
Chemical composition
phytochemical compounds
Antioxidant activity
M. A.
Abou-Raya
1
Food Industries Dept; Fac, of Agric., Mansoura Univ., Egypt
AUTHOR
M. M.
Khalil
2
Food Industries Dept; Fac, of Agric., Mansoura Univ., Egypt
AUTHOR
H. M.
Abo Taleb
3
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
AUTHOR
M. R.
Abd-Elmoula
4
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella)
At current there a limited manufacturing use of this species of grass carp, in addition, its local fresh consumption is limited. The present paper reports the method of preparation of hot smoked fillets from grass carp fish (Ctenopharyngodon idella) and its customer acceptability. Weight composition, proximate analysis as well as weight loss through different operation are presented. Influence of smoking in physicochemical criteria were investigated. The proximate analysis of the muscle showed that it has protein 16.3% and 02.5 % crude fat. Protein in addition to fat content increased after smoking. Moreover, physicochemical criteria of raw grass carp fish fillets were as follows, pH value (06.5) also, TVBN (04.3 mg/100g) while TBA (0.42 mg MDA/kg), respectively. After smoking, all values increment except pH value reduce. However, weight loss (%) in brining, with M. Oleifera marinade 5 % (w/v) was lower brining salt only. Taste panel results display that the treatment of Moringa gave the results of a higher assessment than the treatment with salt only and became acceptable to the consumer, especially with the disappearance of muddy taste besides texture improved also, softens the bones. Therefore, it can be produce diversified products from low- cost fish, for export and local market having appealing characteristics to gain popularity.
https://jfds.journals.ekb.eg/article_53497_2860fa654ffbf78f8f4b63d407845382.pdf
2019-07-01
225
229
10.21608/jfds.2019.53497
grass carp fish
hot smoking
Moringa oleifera
Quality
consumer acceptability
E. S. M.
Abou–Tor
1
Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria Univ., Alexandria, Egypt
AUTHOR
A. M.
Abouel-Yazeed
2
Food Science Dept., Fac. Agric. (Saba Basha), Alex. Univ., Alexandria, Egypt.
AUTHOR
ORIGINAL_ARTICLE
Incorporation of Okra Seeds Powder to Employ in some Foodstuffs Based on its Physical, Chemical and Sensorial Evaluation
In the current paper, okra of Egyptian variety (Abelmoschus esculentus L.) seeds dry were used to assess physical characteristic, chemical analysis and applying of the seed for fortifying foods. Analysis including pH value, bulk density (g/ cm3), crude protein (%), crude fiber (%), total phenolic (mg GAE/100g) and antioxidant activity (%)were 6.43, 0.56, 23.95, 24.81, 34.29, 50.43, respectively. Moreover, considerable mineral contents. Also, the great of essential amino acids (EAA) were leucine (6.71%) followed by lysine (5.22%). The most abundant fatty acid in oil is linoleic acid (38.35 %), followed by palmitic acid (28.98 %), oleic acid (24.38 %) as well as stearic acid (4.14 %).However, the crude oil showed low peroxide values in addition to free fatty acids being (1.41 meqo2/Kg oil) and (1.13 as % oleic acid) indicating its high stability to deterioration. In addition, sensory evaluation presented can useful application it for the fortification of several foodstuffs based on its physical as well chemical analysis. Furthermore, the investigation was prepared to get a detailed line the various constituent of okra seeds that possibly will be beneficial for the interest of both industrial and nutritional.
https://jfds.journals.ekb.eg/article_53498_0c35466cf055a7fcf4e2c6f365fba5ef.pdf
2019-07-01
231
236
10.21608/jfds.2019.53498
Seeds of okra
physical
Chemical analysis
oil properties
protein
fortification and sensory evaluation
A. M.
Abouel-Yazeed
1
Food Science Dept., Fac. Agric. (Saba Basha), Alex. Univ. Alexandria, Egypt.
AUTHOR
ORIGINAL_ARTICLE
Microbiological Quality and Heavy Metals Content of some Spices and Herbs Kinds
This study included the assessment of microbial contamination of about 25 samples of spices and herbs in addition to the content of heavy metals for these samples. The highest number of bacteria was 25.40x107 cfu/g in the pepper powder and the lowest number was (34.50x10 cfu/g) in cinnamon, followed by black pepper powder and turmeric powder were 63.66x106 cfu/g and 68.87 x106 cfu/g; respectively. Yeasts were found in caraway seeds and spices blends only, while fungi found in all plates of the samples. The fungi and yeasts count were ranged from 29.44x104 cfu/g to 19.26x106 cfu/g of caraway whole seeds and cumin whole seeds; respectively, while in the cayenne pepper powder was the highest count of fungi and yeasts was higher than 10x106 cfu/g. The analysis of heavy metals for about 12 samples of spices and herbs showed that the aluminum level was very high in both spices and herbs, ranging from 137.1 to 900.8 ppm. Arsenic ranged from 0.1 ppm to 4.8 ppm, with the highest percentage in spices blends (4.8 ppm). The cadmium concentration ranged from 0.01 ppm in cayenne pepper to 0.10 ppm in cumin, the chromium ranged between 1.0 ppm in green cardamom to 11.6 ppm in coriander. Nickel was not present in all studied samples and its results were zero. Lead ranges from 2.3 ppm in cumin to 13.9 ppm in spice blends. Many of these values are higher than the maximum allowable limits as recommended by FAO / WHO and can be considered unacceptable for many of the samples studied.
https://jfds.journals.ekb.eg/article_53499_a877dd4838197d36f271b65398660852.pdf
2019-07-01
237
241
10.21608/jfds.2019.53499
Spices
herbs
moisture
ash
Microbiological quality
Heavy metals
M. A. M.
Abd El-Rahman
1
Food Science & Technology Dept. Fac. of Agric. Assiut Uni. Assiut. Egypt.
AUTHOR