ORIGINAL_ARTICLE
Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation
Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25OC. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.
https://jfds.journals.ekb.eg/article_59463_a9ef62be2645e319431ca822c76439f9.pdf
2019-10-01
349
358
10.21608/jfds.2019.59463
Buffalo butter oil
dry fractionation
Thermal analysis
fatty acids
and crystals morphology
Fatma
Ramadan
1
Dairy .Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
AUTHOR
Elham
El-Sayed
2
Dairy .Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
LEAD_AUTHOR
Sally
Sakr
3
Dairy .Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
AUTHOR
Abeer
Zayan
4
Dairy Department, Food Technology Research Institute, Agriculture Research center, Giza, Egypt
AUTHOR
T.
AbdulAlim
5
Dairy Department, Food Technology Research Institute, Agriculture Research center, Giza, Egypt
AUTHOR
ORIGINAL_ARTICLE
Protective Effect of Selenium Nanoparticles against Acrylamide-Induced Hepatotoxicity in Albino Rats
Selenium nanoparticles have received wide attention due to their importance in nutrition compared to other forms of selenium used in food fortification. In the present study, chitosan-stabilized selenium nanoparticles (Ch-SeNPs) were prepared, characterized and evaluated for their hepatoprotective effect against acrylamide -induced hepatotoxicity in albino rats. According to TEM and Zetasizer analysis, the size of Ch-SeNPs produced in the present study were ranged from 18 to 55 nm with average of 22 nm. Acrylamide treatment led to elevation of the studied biochemical parameters of liver including total protein, albumin, globulin, alkaline phosphatase, aspartate aminotransferase and alanine aminotransferase. Intake of Ch-SeNPs either 15 days prior to or simultaneously with the treatment with acrylamide led to enhance the biochemical parameters to be near the normal range. Same trend was obtained when rats were fed on sodium selenite, but Ch-SeNPs were more closely related to control group (untreated). The histopathological structure examination of rat liver emphasized the obtained biochemical results.The obtained results confirmed that, the intake of Ch-SeNPs 15 days before treatment by acrylamide had significant (< 0.05) protective effect against liver injury compared to the intake of these nanoparticles along with acrylamide.
https://jfds.journals.ekb.eg/article_60768_8e69201af53417f0df0aecba5a21e046.pdf
2019-10-01
359
363
10.21608/jfds.2019.60768
Selenium nanoparticles
Sodium selenite
Hepatotoxicity
acrylamide
Ghada
Khiralla
gkhiralla@yahoo.com
1
National Organization for Drug Control and Research (NODCAR), 6-7, AboHazem Street, Pyramids, PO Box 29, Giza, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
Usage of Moringa Leaves as a Component in some Foodstuff
The target of this investigation was to determine the chemical analysis besides the characteristic of the application of Egyptian Moringa oleifera leaves. Results found that the proximate analysis of moringa leaves are rich in protein, carbohydrate and fiber (23.14, 53.63 and10.61%, respectively). Moringa leaves are a good source of essential amino acids such as leucine, lysine and valine as follows (22.19, 15.18 and 13.79%, respectively).Moreover, major fatty acids in Moringa leaves were oleic acid (C18:1) (40.24%), linolenic acid (C18:2) (19.43%), palmitic acid(C16:0) (15.63%) as well as linoleic acid (C18:2) (7.95 %) .Furthermore, essential minerals especially Ca and K. Results also showed that having an abundance of bioactive components and natural antioxidants (phenolic content (33.12 mg GAE/g extract), flavonoids content (18.12 mg/g), ascorbic acid content (17.67 mg/100g) and antioxidant activity (78.98%). Generally, the sensory quality of application fortified with leaves powder for potential with the item in food confirmed that the ability to use it as additives or food fortification. The best of the sensory assessments showed that, the Mentha /Moringa in tea bags was (97% Mentha + 3% Moringa), prepared salad using Moringa as a spice and fortification was (99.4% salad + 0.6% Moringa) and the crackers (snack) products was (95% wheat flour + 5% Moringa). As a result, it is suggested that recommendation to improve the consumption from it to treat malnutrition in developing countries.
https://jfds.journals.ekb.eg/article_59706_812a976a02fab0df77f78bf141a6b9db.pdf
2019-10-01
365
371
10.21608/jfds.2019.59706
Moringa oleifera Lam
Chemical composition
essential amino besides fatty acids profile
Antioxidant activity
polyphenolic compounds
ingredient
application
A.
Abouel-Yazeed
1
Food Science Dept., Fac. Agric. (Saba Basha), Alex. Univ. Alexandria, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Phytochemical Constituents, Antimicrobial and Antitumor Effects of Pomegranate Fruit (Punica granatum L).
Pomegranate fruit has exposed various health benefits in many recent studies due to its rich content of bioactive chemical compounds. This study was carried out to investigate the content of these bioactive compounds in pomegranate fruit along with its antimicrobial and antitumor effects. Pomegranate peel powder and juice were analyzed for its phytochemical constituent content ( total phenols, total flavonoids). Phenols and flavonoids contents were estimated qualitative and quantitative using HPLC technique. Furthermore, antitumor activity was tested in vitro on human cell lines. Likewise, antimicrobial and antioxidant activity were investigated. The results showed that the both ethanolic and aqueous extracts of juice and peels powder have antitumor and antimicrobial activity.Phytochemicals have shown superior content in peels than juice including total polyphenols 61.63 and 15.93 mg/g, and total flavonoids 49.3 and 25.85 mg/g, in peels and juice, respectively. Peels extract has exhibited significant antimicrobial activity higher than aqueous extract of juice at 1000 ppm concentration. Thus, peels and juice extracts demonstrated higher antimicrobial activity against E.coli, fungi and yeast. In the test of pomegranate peels and juice extracts for the protective effect against human cell lines, the pomegranate extracts and AgNPs exhibited significant protective effect.In conclusion, our study suggested that pomegranate fruits or its extracts can use as antitumor and antimicrobial agents. Pomegranate fruits are sources of bioactive compounds such as phenolic and flavonoids with potentially high antioxidant activities.
https://jfds.journals.ekb.eg/article_60208_4da3ce85955b88b9f0f216480816b487.pdf
2019-10-01
373
380
10.21608/jfds.2019.60208
pomegranate
Pomegranate peel
phytochemicals
antimicrobial activity
cancer therapy
M.
Shalaby
shalabym51@yahoo.com
1
Department of Food Industries, Faculty of Agri., Mansoura University, Mansoura 35516, Egypt
LEAD_AUTHOR
D.
Dawood
2
Department of Agriculture Chemistry, Faculty of Agri., Mansoura University, Mansoura 35516, Egypt
AUTHOR
M.
Hefni
3
Department of Food Industries, Faculty of Agri., Mansoura University, Mansoura 35516, Egypt
AUTHOR
Basma
Murad
4
Department of Food Industries, Faculty of Agri., Mansoura University, Mansoura 35516, Egypt
AUTHOR
ORIGINAL_ARTICLE
Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination
This work was designed to study the potential effect of kiwifruit, turmeric extract or their combination in alleviation of the liver toxicity induced by tramadol intake. Thirty rats were fed on a basal diet, six of them continued on the basal diet (negative control). The remaining rats were given tramadol daily and divided into four groups, one of them served as positive control, while the other three groups were treated daily with kiwifruit juice, turmeric water extract and their combination for four weeks. The results revealed that the positive control exhibited significant decreases in serum triglycerides, total cholesterol and HDL-c levels and a significant increase in serum LDL-c as compared to the negative control. In comparing with the positive control, the serum cholesterol, triglycerides, VLDL-c and HDL-c values increased while LDL-c value decreased significantly in the three treated groups which reached the normal values of the negative control. The findings revealed significant decreases in serum levels of ALT, AST, ALP, GGT and total bilirubin and significant increases in total protein and albumin of the treated groups in comparing with the positive control. An improvement of the antioxidant parameters was observed where the serum levels of tumor necrosis factor- α, acetylcholine esterase and total oxidative capacity decreased significantly while the levels of superoxide dismutase and total antioxidants capacity increased in all the treated groups in comparing with positive control group. It is recommended by using kiwifruit and turmeric extract in the diets of those who addicted to tramadol intake.
https://jfds.journals.ekb.eg/article_61874_34fe04ef5e60601709ca99b123e7e639.pdf
2019-10-01
381
387
10.21608/jfds.2019.61874
Tramadol – Lipid profile – Liver functions – Antioxidant parameters
Rats
Elsayed
Elbadrawy
m_s_elbadrawy@yahoo.com
1
Nutrition and Food Science, Home Economics Dept., Faculty of specific Education, Mansoura University, Mansoura, Egypt
LEAD_AUTHOR
Hala
Elkewawy
2
Nutrition and Food Science, Home Economics Dept., Faculty of specific Education, Mansoura University, Mansoura, Egypt
AUTHOR
ORIGINAL_ARTICLE
Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean
Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5, 1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and improve their nutritional and quality properties. Soaking and cooking parameters of raw and treated cooked beans were investigated. The samples were also evaluated for their nutritional, physical and sensory characteristics and in-vitro protein digestibility (IVPD). The data showed that, water absorption values increased as the soaking time increased (14.39 – 21.99 after 1 hr and 76.96 – 88.17% after 12 hrs). Cooking time decreased as a result of soaking process. It was higher (260 min) for raw bean and lower (40 min) for 1% baking powder. The IVPD improved after soaking and cooking. It was 70.35 for raw bean, 83.47 for control and 87.29% for 1% sodium bicarbonate. Total carbohydrates and phenolic compounds decreased for all cooked samples as compared to the raw one. As a conclusion, soaking for 12 hrs with 1% baking powder, discarding soaking solution and using fresh water for cooking is the best treatment to reduce cooking time and improve the nutritional and quality properties of cooked faba beans.
https://jfds.journals.ekb.eg/article_62862_9b8a3abc3cd86ee3e96691640ef6049a.pdf
2019-10-01
389
395
10.21608/jfds.2019.62862
Faba bean
Soaking
cooking
IVPD
nutritional and quality properties
Abdel-Aleem
M.
waledmh4@yahoo.com
1
Central Lab. of Organic Agric., ARC., Minia, Egypt.
LEAD_AUTHOR
Sanaa
Abdel-Hameed
2
Food Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.
AUTHOR
Souzan
Latif
3
Food Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.
AUTHOR
ORIGINAL_ARTICLE
Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk
Fresh buffalo's milk was used in a series of treatments to elucidate the effect of ultrasonication on its physicochemical and technological properties. Samples were divided into four treatments, in addition to the control. Treatments (A and B) were exposed to Ultrasonication with 20 kHz for 5 and 15 min. at 20± 5oC, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5oC.Results revealed a slight increase of fat and protein contents of milk in the treatments A and B, the same trend was observed in the treatments C and D. The content lactose content slightly varied between the raw milk and Ultrasonication treated milk. There are differences in pH values and acidity. The results indicated that ultrasonication and thermosonication treatments increased the rates of synersis and decreased in curd tension of acid curd. Meanwhile, rennet reduced the coagulation time (RCT, sec) and increased wet curd yield by treating with ultrasonication.
https://jfds.journals.ekb.eg/article_67436_dc5049c983bdc3f3e58e54450b1b2a3e.pdf
2019-10-01
397
401
10.21608/jfds.2019.67436
Ultrasonication
Thermosonication
Raw milk
Manal
Naeim
manalnaeem66@gmail.com
1
Animal Production Research Institute
LEAD_AUTHOR