1
|
El-Sayed MI, Aly E, El-Deeb AM. Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains. Food Sci Biotechnol 2024; 33:657-666. [PMID: 38274191 PMCID: PMC10805690 DOI: 10.1007/s10068-023-01382-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 05/21/2023] [Accepted: 07/02/2023] [Indexed: 01/27/2024] Open
Abstract
Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5, were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 kept higher viable numbers. Lactobacillus helveticus CH5 strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product's acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01382-2.
Collapse
Affiliation(s)
- Mahmoud Ibrahim El-Sayed
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
| | - Esmat Aly
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
| | - Amany Mohammed El-Deeb
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
| |
Collapse
|
2
|
Al-Bachir M, Othman Y. Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses. Int J Radiat Biol 2023; 99:1433-1438. [PMID: 36881510 DOI: 10.1080/09553002.2023.2182002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Accepted: 02/13/2023] [Indexed: 03/08/2023]
Abstract
PURPOSE This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM). MATERIALS AND METHODS Samples of PM were treated with 0, 3, 6 and 9 kGy in a 60Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment. RESULTS Our results showed that, the moisture content of PM were significantly (p < .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly (p < .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations (p > .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant (p > .05) alterations between irradiated samples and non-irradiated samples of PM. CONCLUSION Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.
Collapse
Affiliation(s)
- Mahfouz Al-Bachir
- Department of Radiation Technology, Atomic Energy Commission of Syria, Damascus, Syria
| | - Yasser Othman
- Department of Radiation Technology, Atomic Energy Commission of Syria, Damascus, Syria
| |
Collapse
|
3
|
Tounsi L, Mkaouar S, Bredai S, Kechaou N. Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01494-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
4
|
Zhang R, Zhang M, Pu Y, Zhu L. Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice. Food Sci Nutr 2022; 10:2132-2140. [PMID: 35844914 PMCID: PMC9281960 DOI: 10.1002/fsn3.2829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 07/23/2021] [Accepted: 08/17/2021] [Indexed: 11/07/2022] Open
Affiliation(s)
- Rui‐li Zhang
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Meng‐Meng Zhang
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Yun‐Feng Pu
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| | - Li‐Xia Zhu
- Production and Construction Group Key Laboratory of High‐Quality Agricultural Product Extensive Processing in Southern Xinjiang Alar China
- College of Life Science Tarim University Alar China
| |
Collapse
|
5
|
AĞAOĞLU M, AYAZ B, AYAZ Y, YAMAN M. A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.51721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Yurdagül AYAZ
- Şehit Binbaşı Bedir Karabıyık Multi-Program Anatolian High School, Turkey
| | | |
Collapse
|
6
|
Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
Collapse
|
7
|
Antoniou C, Kyratzis A, Rouphael Y, Stylianou S, Kyriacou MC. Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material. Foods 2020; 9:E1364. [PMID: 32992938 PMCID: PMC7599798 DOI: 10.3390/foods9101364] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 01/07/2023] Open
Abstract
Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9-13 mm; powder size P = 1-4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product's sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice.
Collapse
Affiliation(s)
- Chrystalla Antoniou
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Angelos Kyratzis
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | | | - Marios C. Kyriacou
- Agricultural Research Institute, P.O. Box 22016, 1516 Nicosia, Cyprus; (C.A.); (A.K.)
| |
Collapse
|
8
|
Ben Ayache S, Behija Saafi E, Emhemmed F, Flamini G, Achour L, Muller CD. Biological Activities of Aqueous Extracts from Carob Plant ( Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation. Molecules 2020; 25:molecules25143120. [PMID: 32650498 PMCID: PMC7397290 DOI: 10.3390/molecules25143120] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 01/11/2023] Open
Abstract
The present work describes the volatile compounds profile and phytochemical content of Ceratonia siliqua L. Fifty different components have been identified. Among them, three constituents are shared i.e., 2-methlybutanoic acid, methyl hexanoate and limonene by different common carob preparations: pulp decoction (PD), seeds decoction (SD) and Rob, a sweet syrup extracted from the pulp of the carob pod. Each extract exhibits different volatile aromatic emission profiles. The antioxidant activity of the extracts was evaluated using three methods, DPPH, ABTS and FRAP, producing a dose-dependent response. The IC50, when determined by FRAP, gave the lowest values (0.66 ± 0.01, 0.73 ± 0.05 and 0.55 ± 0.00 mg/mL PD, SD and Rob, respectively). The nociception essay, after intraperitoneal injection of acetic acid in mice, demonstrated that Rob, pulp and seeds decoction extracts showed an efficient inhibition of writhes over time, with persistence over 30 min. The SD decoction revealed the highest efficacy in decreasing the writhing reflex (90.3 ± 1.2%; p < 0.001). Furthermore, the proapoptotic activity of SD against three human cell line, THP-1, MCF-7 and LOVO, evaluated by flow cytometry, showed a significantly stronger proapoptotic activity on colon cancer (LOVO) than on the other cell lines, a phenomenon known as phenotypic selectivity.
Collapse
Affiliation(s)
- Siwar Ben Ayache
- Research Laboratory “Bioresources, Integrative Biology & Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir 5000, Tunisia; (E.B.S.); (L.A.)
- Institut Pluridisciplinaire Hubert Curien, UMR 7178 CNRS, Faculté de Pharmacie, Université de Strasbourg, 67401 Illkirch, France;
- Correspondence: (S.B.A.); (C.D.M.); Tel.: +216-73-463-716 (S.B.A.); Fax: +216-73465-404 (S.B.A.)
| | - Emna Behija Saafi
- Research Laboratory “Bioresources, Integrative Biology & Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir 5000, Tunisia; (E.B.S.); (L.A.)
| | - Fathi Emhemmed
- Institut Pluridisciplinaire Hubert Curien, UMR 7178 CNRS, Faculté de Pharmacie, Université de Strasbourg, 67401 Illkirch, France;
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy;
- Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute” Nutrafood, Università di Pisa, 56124 Pisa, Italy
| | - Lotfi Achour
- Research Laboratory “Bioresources, Integrative Biology & Valorization”, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir 5000, Tunisia; (E.B.S.); (L.A.)
| | - Christian D. Muller
- Institut Pluridisciplinaire Hubert Curien, UMR 7178 CNRS, Faculté de Pharmacie, Université de Strasbourg, 67401 Illkirch, France;
- Correspondence: (S.B.A.); (C.D.M.); Tel.: +216-73-463-716 (S.B.A.); Fax: +216-73465-404 (S.B.A.)
| |
Collapse
|