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Sabry BA, Badr AN, Mohammed DM, Desoukey MA, Farouk A. Validating the protective role of orange and tangerine peel extracts foramending food safety against microorganisms' contamination using molecular docking. Heliyon 2024; 10:e27737. [PMID: 38509881 PMCID: PMC10950677 DOI: 10.1016/j.heliyon.2024.e27737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 12/02/2023] [Accepted: 03/06/2024] [Indexed: 03/22/2024] Open
Abstract
Latest studies indicated that agro-food wastes are considered renewable sources of bioactive compounds. This investigation aimed to utilize natural extracts of citrus peels as antimicrobial and anti-aflatoxigenic agents for food safety. The bioactivity of two citrus peels was assessed by total phenolic, flavonoids, and antioxidant activity. Nanoemulsions were manufactured using high-speed homogenization. The mean particle size of the nanoemulsions ranged from 29.41 to 66.41 nm with a polydispersity index of 0.11-0.16. The zeta potential values ranged from -14.27 to -26.74 mV, indicating stability between 81.44% and 99.26%. The orange peel extract showed the highest contents of total phenolic and flavonoids compared to the other extracts and nanoemulsions (39.54 mg GAE/g and 79.54 mg CE/100 g, respectively), which agreed with its potential antioxidant activity performed by DPPH free radical-scavenging and ABTS assays. Chlorogenic, caffeic, ferulic, and catechin were the dominant phenolic acids in the extracts and nanoemulsions, while quercitrin, rutin, and hesperidin were the most abundant flavonoids. Limonene was the major volatile component in both oils; however, it was reduced dramatically from 92.52% to 76.62% in orange peel oil and from 91.79 to 79.12% in tangerine peel oil. Consistent with the differences in phenolics, flavonoids, and volatiles between orange and tangerine peel extracts, the antibacterial properties of orange extracts had more potential than tangerine ones. Gram-positive bacteria were more affected by all the examined extracts than Gram-negative ones. The antifungal activity of orange extract and nanoemulsion on seven fungal strains from Aspergillus spp had more potential than tangerine extracts. Additionally, using a simulated media, the orange peel extract and its nanoemulsion had a more anti-aflatoxigenic influence. Molecular docking confirmed the high inhibitory action of flavonoids, especially hesperidin, on the polyketide synthase (-9.3 kcal/mol) and cytochrome P450 monooxygenase (-10.1 kcal/mol) key enzymes of the aflatoxin biosynthetic mechanism.
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Affiliation(s)
- Bassem A. Sabry
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Dina Mostafa Mohammed
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Marwa A. Desoukey
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Dokki, Cairo, 12622, Egypt
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Imbabi TA, El-Sayed AIM, Radwan AA, Osman A, Abdel-Samad AM. Prevention of aflatoxin B1 toxicity by pomegranate peel extract and its effects on growth, blood biochemical changes, oxidative stress and histopathological alterations. J Anim Physiol Anim Nutr (Berl) 2024; 108:174-184. [PMID: 37635392 DOI: 10.1111/jpn.13877] [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: 12/19/2022] [Revised: 05/09/2023] [Accepted: 08/15/2023] [Indexed: 08/29/2023]
Abstract
Contamination of animal feeds with mycotoxins is one of the most serious issues in the world of animal nutrition. The purpose of this study was to assess the efficacy of pomegranate peel extract (PPE) versus oxytetracycline (OXY) in reducing aflatoxin B1 (AFB1) toxicity in rabbits fed contaminated diets. This experiment was done on 48 weaned NZW, four groups (n = 12). The first (AF) served as the control group feed on an infected diet by AFB1 between 0.02 and 0.03 mg/kg BW; second (AF + OXY) received an infected diet by AFB1 and was treated with OXY 200 mg/kg BW/day; third (AF + PPE) received an infected diet by AFB1 and treated with PPE 130 mg/kg BW/day; fourth (AF + OXY + PPE) received an infected diet by AFB1 and treated with a daily oral dose of 100 mg/kg BW/day of OXY + PPE (65 mg/kg BW/day), the experiment lasted for 8 weeks experiment. The treated group with PPE and its combination with OXY concurrent with AF showed amelioration markedly for liver and kidney function. To summarise, adding PPE and combining it with OXY at a half dose to an AFB1-contaminated diet can help minimise the harmful effects of AFB1 on rabbit performance.
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Affiliation(s)
- Tharwat A Imbabi
- Department of Animal Production, Faculty of Agriculture, Benha University, Benha, Egypt
| | | | - Ahmed A Radwan
- Department of Animal Production, Faculty of Agriculture, Benha University, Benha, Egypt
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Asmaa M Abdel-Samad
- Department of Animal Production, Faculty of Agriculture, Benha University, Benha, Egypt
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Ali HS, Badr AN, Alsulami T, Shehata MG, Youssef MM. Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom ( Agaricus blazei). Foods 2022; 11:foods11223691. [PMID: 36429283 PMCID: PMC9689749 DOI: 10.3390/foods11223691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 11/02/2022] [Indexed: 11/19/2022] Open
Abstract
Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.
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Affiliation(s)
- Hatem Salama Ali
- Food Technology Department, National Research Center, Dokki, Cairo 12622, Egypt
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: ; Tel.: +20-100-032-764-0
| | - Tawfiq Alsulami
- Food Science and Nutrition Department, Food and Agriculture Science College, King Saud University, Riyadh 12372, Saudi Arabia
| | - Mohamed Gamal Shehata
- Food Science Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), Abu Dhabi P.O. Box 52150, United Arab Emirates
| | - Mohamed Mahmoud Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
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Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties. Molecules 2022; 27:molecules27227977. [PMID: 36432076 PMCID: PMC9697562 DOI: 10.3390/molecules27227977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
Abstract
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. The cereal byproducts are rich in flavonoids (cyanidin 3-glucoside) and phenolic acids (ferulic acid), all with significant results in reducing the incidence of noncommunicable diseases. Quercetin, naringenin, and rutin are the predominant phenolic molecules in tomato by-products, having important antioxidant and antimicrobial activities. The present understanding of the functionality of polyphenols in health outcomes, specifically, noncommunicable illnesses, is summarized in this review, focusing on the applicability of this evidence in three extensive agrifood industries (apple, cereal, and tomato processing). Moreover, the reintegration of by-products into the food chain via functional food products and personalized nutrition (e.g., 3D food printing) is detailed, supporting a novel direction to be explored within the circular economy concept.
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Albaridi NA, Badr AN, Ali HS, Shehata MG. Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation. Foods 2022; 11:foods11131928. [PMID: 35804745 PMCID: PMC9265863 DOI: 10.3390/foods11131928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.
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Affiliation(s)
- Najla A. Albaridi
- Nutrition and Food Science, Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Ahmed Noah Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: ; Tel.: +2-01000-327-640
| | - Hatem Salama Ali
- Department of Food Technology, National Research Centre, Dokki, Cairo 12622, Egypt;
| | - Mohamed Gamal Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific-Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt;
- Food Research Section, R&D Division, Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), P.O. Box 52150, Abu Dhabi, United Arab Emirates
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