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Hadidi M, Tan C, Assadpour E, Jafari SM. Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds. Food Chem 2024; 438:137971. [PMID: 37979261 DOI: 10.1016/j.foodchem.2023.137971] [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: 06/05/2023] [Revised: 10/20/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
The global demand for animal proteins is predicted to increase twofold by 2050. This has led to growing environmental and health apprehensions, thereby prompting the appraisal of alternative protein sources. Oilseed meals present a promising alternative due to their abundance in global production and inherent dietary protein content. The alkaline extraction remains the preferred technique for protein extraction from oilseed meals in commercial processes. However, the combination of innovative techniques has proven to be more effective in the recovery and functional modification of oilseed meal proteins (OMPs), resulting in improved protein quality and reduced allergenicity and environmental hazards. This manuscript explores the extraction of valuable proteins from sustainable sources, specifically by-products from the oil processing industry, using emerging technologies. Chemical structure, nutritional value, and functional properties of the main OMPs are evaluated with a particular focus on their potential application as nanocarriers for bioactive compounds.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Friolli MPDS, Silva EK, Napoli DCDS, Sanches VL, Rostagno MA, Pacheco MTB. High-intensity ultrasound-based process strategies for obtaining edible sunflower (Helianthus annuus L.) flour with low-phenolic and high-protein content. ULTRASONICS SONOCHEMISTRY 2023; 97:106449. [PMID: 37267822 DOI: 10.1016/j.ultsonch.2023.106449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 06/04/2023]
Abstract
The sunflower Helianthus annuus L. represents the 4th largest oilseed cultivated area worldwide. Its balanced amino acid content and low content of antinutrient factors give sunflower protein a good nutritional value. However, it is underexploited as a supplement to human nutrition due to the high content of phenolic compounds that reduce the sensory quality of the product. Thus, this study aimed at obtaining a high protein and low phenolic compound sunflower flour for use in the food industry by designing separation processes with high intensity ultrasound technology. First, sunflower meal, a residue of cold-press oil extraction processing, was defatted using supercritical CO2 technology. Subsequently, sunflower meal was subjected to different conditions for ultrasound-assisted extraction of phenolic compounds. The effects of solvent composition (water: ethanol) and pH (4 to 12) were investigated using different acoustic energies and continuous and pulsed process approaches. The employed process strategies reduced the oil content of sunflower meal by up to 90% and reduced 83% of the phenolic content. Furthermore, the protein content of sunflower flour was increased up to approximately 72% with respect to sunflower meal. The acoustic cavitation-based processes using the optimized solvent composition were efficient in breaking down the cellular structure of the plant matrix and facilitated the separation of proteins and phenolic compounds, while preserving the functional groups of the product. Therefore, a new ingredient with high protein content and potential application for human food was obtained from the residue of sunflower oil processing using green technologies.
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Affiliation(s)
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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Saricaoglu B, Yılmaz H, Subaşı BG, Capanoglu E. Effect of de-phenolization on protein-phenolic interactions of sunflower protein isolate. Food Res Int 2023; 164:112345. [PMID: 36737937 DOI: 10.1016/j.foodres.2022.112345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 12/14/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Proteins and phenolic compounds are significant components of foods that can interact, and this interaction can impact the functional properties of proteins and the bioactivity of phenolic compounds. Sunflower meal, which has a high potential to be an important alternative protein source, contains phenolic compounds mostly bonded with proteins. In this study, the interaction between proteins and phenolic compounds which naturally exist in sunflower and prone to oxidation during alkaline treatment (for protein isolation) was investigated. There was a significant decrease up to 96.21% in the content of total phenolics by methanol washing. Chlorogenic acid, cryptochlorogenic acid and caffeic acid were detected in the phenolic extract obtained from sunflower protein isolate, and they exhibited different levels of reduction after methanol washing. For the total antioxidant capacity analysis, a decrease by 50% was observed after 4hwashing with methanol solution, and there was no significant decrease afterwards. In addition, the fluorescence intensity of sunflower protein was diminished with reduced washing time, which was mostly attributed to the protein-phenolic interaction. According to hydrodynamic parameters, the main force of the sunflower protein-phenolic complex formation was assumed to be hydrophobic attraction. The Stern-Volmer plot indicated that the main quenching mechanism was only static at all temperature conditions.
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Affiliation(s)
- Beyza Saricaoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Hilal Yılmaz
- Department of Biotechnology, Faculty of Science, Bartın University, Kutlubey Campus, Bartın 74100, Turkey
| | - Büşra Gültekin Subaşı
- Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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Zaky AA, Hussein AS, Mostafa S, Abd El-Aty AM. Impact of Sunflower Meal Protein Isolate Supplementation on Pasta Quality. SEPARATIONS 2022; 9:429. [DOI: 10.3390/separations9120429] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment. Sunflower seeds, an excellent source of proteins, are one of the most critical oilseeds produced in the world markets. This study used sunflower meal protein isolate (SMPI), wheat flour (WF), and their blends to make pasta with good sensory features and higher nutritional value. The chemical and amino acid compositions, rheological properties, color attributes, cooking quality, sensory properties, and texture analysis of pasta were evaluated. SMPI showed a high protein content (87.12%) compared to WF (10.90%). The pasta was made from WF with supplementing SMPI at three concentrations (3.0, 6.0, and 9.0% w/w) to improve the nutritional quality. Farinograph parameters showed that water absorption, arrival time, dough development time, mixing tolerance index, dough weakening, and dough stability increased as the percentage of SMPI in the blends increased. The results also showed that the color (L*, a*, and b*) of pasta samples was darker as the mixing level of SMPI increased. The obtained sensorial results confirmed this result. The cooking quality of pasta revealed that the weight, volume, and cooking loss of prepared pasta with SMPI (3.0–9.0%) increased compared to the control sample (pasta with 100% WF). Moreover, sensory evaluation of pasta revealed that all samples were acceptable. Nonetheless, mouth feel and overall acceptability of pasta reinforced with 3.0 and 6.0% SMPI did not notably impact the pasta compared to the control sample, while flavor did not significantly influence the pasta with 3.0% SMPI. These findings demonstrated that pasta supplemented with SMPI could benefit the pasta industry, which requires a suitable technological process to obtain novel products.
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Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4289059. [PMID: 36245563 PMCID: PMC9553704 DOI: 10.1155/2022/4289059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 09/17/2022] [Indexed: 11/17/2022]
Abstract
Deproteinized sunflower meal (DSM) was obtained as waste from ethanol-treated sunflower meal after alkaline extraction of proteins. The study aimed at biochemically and functionally characterizing the material concerning its potential practical application and valuability. The DSM consisted mainly of proteins (19.88%) and dietary fibers (61.06%) the majority of which were insoluble (53.09%). Cellulose (30.87%) and lignin (21.79%) were the most contributing compounds to the total amount of dietary fibers. The DSM contained Fe (133.29 mg/kg), Zn (201.56 mg/kg), and Cu (31.87 mg/kg). The analyses defined the DSM as a fiber concentrate with relatively high thermal stability. The distraction of the material began at 170°С with a maximum speed at 277°С. The highest water absorption capacity (WAC) of the DSM was observed at pH 6 and 7 (approximately 8 g H2O/g sample) under all studied conditions including pH from 3 to 10 and three levels of NaCl concentrations (0.00 M, 0.03 M, and 0.25 M). At pH 7, increasing temperature from 20°C to 60°C increased the WAC of the DSM from 8.13 g H2O/g sample to 9.80 g H2O/g sample, respectively. Further increase in the temperature diminished the WAC of the DSM. At pH 6, the increase in temperature did not influence positively the WAC of the DSM. The study demonstrated the potential of the DSM, a waste obtained from the protein isolation process, as a valuable ingredient/additive in the food industry.
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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Boukid F, Gagaoua M. Meat alternatives: A proofed commodity? ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:213-236. [PMID: 35940706 DOI: 10.1016/bs.afnr.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain.
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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Alexandrino TD, da Silva MG, Ferrari RA, Ruiz ALTG, Duarte RMT, Simabuco FM, Bezerra RMN, Pacheco MTB. Evaluation of some in vitro bioactivities of sunflower phenolic compounds. Curr Res Food Sci 2021; 4:662-669. [PMID: 34622216 PMCID: PMC8482426 DOI: 10.1016/j.crfs.2021.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 01/18/2023] Open
Abstract
Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC50 0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis). The ethanolic extract was effective against all of these microorganisms, out of which E. coli was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning in vitro anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry. Sunflower flour processing provides a phenolic extract as a byproduct. Sunflower phenolic extract exhibited antioxidant and antibacterial activity. Ethanolic sunflower phenolic extract exhibited DNA protection. Phenolic compounds extracts from sunflower has a potential as a food additive.
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Affiliation(s)
- Thaís Dolfini Alexandrino
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
- Corresponding author.
| | - Marta Gomes da Silva
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
| | - Roseli Aparecida Ferrari
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
| | - Ana Lúcia Tasca Gois Ruiz
- Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA), Universidade Estadual de Campinas (UNICAMP), 13148-218, Paulínia, SP, Brazil
| | - Renata Maria Teixeira Duarte
- Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA), Universidade Estadual de Campinas (UNICAMP), 13148-218, Paulínia, SP, Brazil
| | - Fernando Moreira Simabuco
- Laboratório Multidisciplinar Em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), 13484-350, Limeira, SP, Brazil
| | - Rosângela Maria Neves Bezerra
- Laboratório Multidisciplinar Em Alimentos e Saúde (LABMAS), Faculdade de Ciências Aplicadas (FCA), Universidade Estadual de Campinas (UNICAMP), 13484-350, Limeira, SP, Brazil
| | - Maria Teresa Bertoldo Pacheco
- Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil
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Kaur G, Kaur N, Kaur A. Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower ( Helianthus annuus) seed flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2617-2629. [PMID: 34194097 PMCID: PMC8196128 DOI: 10.1007/s13197-020-04768-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2020] [Accepted: 08/26/2020] [Indexed: 06/13/2023]
Abstract
Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing the incidences of cardio vascular diseases have not been studied, through supplementary studies therefore present supplementation study was planned in which five samples of bread were prepared by using various multigrain flours and sunflower seed flour at five different levels of 2.5, 5, 7.5, 10 and 12.5%. The bread sample supplemented with 7.5% sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60 °C for 10-15 min. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. Roasting of seeds resulted in significant increase in carbohydrates, protein digestibility, phosphorus, magnesium and copper contents. The most acceptable sample had good amount of energy (324.48 kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13,701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for four months. After the intervention period, mean daily intake of and nuts and oilseeds increased significantly (p < 0.01) and a significant increase (p < 0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced after the supplementation.
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Affiliation(s)
- Gurkirat Kaur
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab 141001 India
| | - Navjot Kaur
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab 141001 India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141001 India
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Molecular, functional and nutritional properties of chickpea (Cicer arietinum L.) protein isolates prepared by modified solubilization methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00778-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Gültekin Subaşı B, Vahapoğlu B, Capanoglu E, Mohammadifar MA. A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods. Crit Rev Food Sci Nutr 2021; 62:6682-6697. [PMID: 33792434 DOI: 10.1080/10408398.2021.1904821] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
De-oiled sunflower cake is a sustainable and promising protein source with high phenolic and fiber contents. The cake, which is an industrial by-product has been the subject of many studies investigating various aspects such as protein extraction, functional properties, interaction with other ingredients, and its performance in a wide range of food products. Innovative and conventional techniques of protein extraction from sunflower cake have been investigated to increase extraction yield and improve desired functional characteristics. Modulation of structure of plant-based proteins helps to control their techno-functional properties and widen their applications. Structure modification of proteins by physical methods including ultrasound treatment and gamma irradiation as well as enzymatic and chemical methods has been used to improve the functional properties of sunflower protein. This review collects and critically discusses the available information on techno-functional properties of protein extracts from sunflower cake and how its techno-functional properties can be tailored using various structure modification methods.
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Affiliation(s)
- Büşra Gültekin Subaşı
- Hafik Kamer Ornek MYO, Cumhuriyet University, Sivas, Turkey.,Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.,Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Beyza Vahapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
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Arrutia F, Binner E, Williams P, Waldron KW. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Dabbour M, He R, Ma H, Musa A. Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12799] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Mokhtar Dabbour
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang 212013 China
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture; Benha University, Moshtohor, Qaluobia P.O. Box 13736; Egypt
| | - Ronghai He
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang 212013 China
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang 212013 China
| | - Abubakr Musa
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang 212013 China
- Sugar Institute, Gezira University; Wad Madani Sudan
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