2024-03-29T07:07:43Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=17165
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
2
ANTIMICROBIAL EFFECT OF ORANGE JUICE, PEEL AND IT’S ESSENTIAL OIL ON THE SHELF LIFE OF CAKE
Hanan
Ahmed
Abeer
Abu-Zaid
Hala
Sayed
The objective of this work was to study the effect of orange juice, peel and it’s essential oil as antimicrobial agent, on the shelf life of cake when stored at room temperature and at 4oC for 4 weeks. Sensory evaluation of different cup cake types produced from wheat flour containing different levels of orange peel and essential oil showed that there are non significant differences in taste and flavour between treatments (control with orange), orange peels 2.5% + orange juice, orange essential oil 0.3% + orange juice and control. The cake made with mixture of 0.3% orange essential oil + orange juice gave products of low pH (7.16), but cake with a mixture of orange juice and orange peel 2.5% plus milk gave the lowest aw (0.88).
All pathogens were not detected in all samples stored at 4 oC, while small numbers of Staph aureus and B. cereus were detected upon 21 days of storage at 30 oC. The inhibition zones against strains of Asp. Niger sp. flavus, sp parasitius, sp ocfiracus, Fuarium moriliforme and pencillum spp < /em>, showed that orange oil had the highest inhibitory effect all tested followed by the effect of orange peels, then orange juice. Generally it could be clearly all additives had considerable effects on the growth inhibition of all fungal tested strains, while, essential orange oil had the most inhibitory effect causing undetected cells in some strains from As. sp < /em>. and Pencillium spp.
2009
02
01
1019
1028
https://jfds.journals.ekb.eg/article_112144_1f752b8f0b9929adebc87f3468364f12.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
2
ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY
Mona
Zake
Y.
Ebrahim
The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of 88.57% and 92.62%, respectively.
The hibisucs exteact was added to beef meat sausage at levels of 250, 500 and 1000 ppm, whereas , BHA added at levels 250 and 500 ppm to keep its quality during storage at –20ْ C for six month . Some physico – chemical characteristics were determined.
The oxidative stability of beef meat sausage with and without addition of antioxidant was determined by thiobarbitutic acid values. It was clear that the addition of hibiscus extract as a natural antioxident to beef meat sausage delayed the peroxidation during six month from 0.08 to 0.26 mg malonaldehyde / kg sample.
Color is a prime factoe in judging meat and meat products quality . The color of beef meat sausage was determind by suing Hunter Color apparatus for six month . The Hunter color values of sausage beef meat was increased after addition of natural antioxidants during storage .
It will be notice that hibiscus is a good source of antioxidant and delayed the peroxidation of beef meat sausage during storage for six month .
2009
02
01
1029
1035
https://jfds.journals.ekb.eg/article_112147_1e306649524e669b3dc4da70e2d4034d.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
2
ANTIOXIDANT ACTIVITY OF DRIED SPEARMINT AND ITS USE IN WHITE CHEESE
Mervat
Foda
M.
El-Sayed
Marwa
Al-Moghazy
Amal
Hassan
Nagwa
Rasmy
Recently, spearmint (Mentha spicata) has been used as a valuable source of the potent antioxidant for the nutraceuticals and cosmetic industries. So, antioxidant activity of spearmint extracts, ethanolic or water, were determined using two lipid model systems (DPPH scavenging activity and β-carotene bleaching test) and compare with a synthetic one, phenolic compounds were also determined. UF-white cheese was manufactured with adding different concentrations of dried spearmint. Chemical composition and consumer's acceptability of produced white cheese were studied. The results show that DPPH scavenging activity was 77 % and 87 % for ethanolic and water extract respectively and lower concentrations of spearmint showed the highest overall acceptability.
2009
02
01
1037
1047
https://jfds.journals.ekb.eg/article_112151_706006b66e013c25f0035074eaf6a285.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
2
EVALUATION OF ANTIMICROBIAL AND ANTIOXIDANT POTENTIAL OF TEA AND CAROB EXTRACTS IN BUFFALO BUTTER
Fatma
Ramadan
Zeinab
Sadek
I.
Abd El-Ghany
The present study was carried out to evaluate the antimicrobial and antioxidant effects of black tea extract (BTE), green tea extract (GTE) and carob extract (CRE) in buffalo butter during storage at 4±1ºC for 12 weeks and compare to synthetic phenolic compound butylated hydroxytoluene, (BHT). The antibacterial effect and minimal inhibitory concentration (MIC) of extract against Listeria monocytogenes were studied. The effectiveness of these extracts (0.025 – 0.05%) in butter made from pasteurized cream were evaluated by incubating (105 cfu/g) of Listeria monocytogenes. The GTE had completely inhibited (P≤0.05) the viability growth of Listeria monocytogenes during storage at 4±1ºC (10 – 12 weeks) . During storage of butter made from unpasteurized cream, the population of lipolytic bacteria and mould&yeast markedly reduced (P≤0.05) by addition GTE (0.025 – 0.05%) compared to other treatments. Also, BHT (0.025%) and GTE had similar inhibitory effect on Staph. aureus. E. coli and total counts. The BTE and GTE had a most antioxidant effect on decreasing the acid value (AV), peroxide value (PV) and thiobarbituric acid value (TBA). While CRE had less effect. Organoleptically, butter with added BTE, GTE and CRE gained the highest acceptance until 8 weeks compared with BHT treatment and control sample. This research has demonstrated that the use of BTE and GTE as a natural antimicrobial and antioxidant is a promising means to provide additional safety and improve the quality of buffalo butter during storage.
Antimicrobial
antioxidant
green tea
Black tea
carob extracts
buffalo butter
2009
02
01
1049
1064
https://jfds.journals.ekb.eg/article_112153_4fcf51c2c6ac7a22cb701dec1fedb060.pdf