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Mohamed AS, Elsebaie EM, Abdelrhman WM, Abdulmaguid NYM, Bahnasy RM, Elgendy MSA, Elashry AMMM, El-Hassanin MF, El-Wakeil NHM, Khalil AMM, Amin HF. Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage. Gels 2023; 9:716. [PMID: 37754397 PMCID: PMC10530947 DOI: 10.3390/gels9090716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023] Open
Abstract
Opuntia ficus cladodes (OFC) are considered one of the wastes that result from opuntia cultivation, and their disposal by traditional methods results in many environmental problems. Therefore, this study was conducted with two aims. The first was the production of OFC gel, and the evaluation of its in vitro antioxidant (by two methods, DPPH and ABTS), anti-obesity, and anti-diabetic activities. The second was an investigation of the effects of different concentrations of this gel (0, 50, and 100%) as an edible coating on the quality of shrimp during 8 days of refrigerated storage. The results showed that this gel was characterised by a high content of ash (10.42%), total carbohydrates (75.17%), and total phenols (19.79 mg GAE/g). OFC gel contained six types of sugars: arabinose, xylose, galactose, rhamnose, glucose, and uronic acid, and the most abundant was xylose (36.72%). It is also clear from the results that the OFC gel had high antioxidant properties, which were higher against DPPH than ABTS at the same concentration. OFC gel showed a high inhibition activity against lipase, α-glycosidase, and α-amylase enzymes, and their IC50 values were 1.43 mg/mL, 0.78 mg/mL, and 0.57 mg/mL, respectively. The results also stated that shrimp coated with OFC gel had lower pH, drip loss, TVB-N, and TBA values through the days of refrigerated storage. Moreover, the shrimp coated with 100% OFC gel were better than those coated with 50% OFC gel. In conclusion, OFC gel showed high potency as active antioxidant, for its enzyme anti-activities, and as an edible coating for shrimp.
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Affiliation(s)
- Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Shaikh 33516, Egypt
| | - Wesam Mohammed Abdelrhman
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Nabila Yahia Mahmoud Abdulmaguid
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
- Food Science and Nutrition Department, Science Collage, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Rasha M. Bahnasy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Marwa Fawzy El-Hassanin
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | | | - Hesham F. Amin
- Department of Fish Processing and Technology, Faculty of Fish Resources, Suez University, Suez 43511, Egypt
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Elsebaie EM, El-Wakeil NHM, Khalil AMM, Bahnasy RM, Asker GA, El-Hassnin MF, Ibraheim SS, El-Farsy MFA, Faramawy AA, Essa RY, Badr MR. Silver Nanoparticle Synthesis by Rumex vesicarius Extract and Its Applicability against Foodborne Pathogens. Foods 2023; 12:foods12091746. [PMID: 37174285 PMCID: PMC10177795 DOI: 10.3390/foods12091746] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/06/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
The consumption of foods polluted with different foodborne pathogens such as fungus, viruses, and bacteria is considered a serious cause of foodborne disease in both humans and animals. Multidrug-resistant foodborne pathogens (MRFP) cause morbidity, death, and substantial economic loss, as well as prolonged hospitalization. This study reports on the use of aqueous Rumex leaf extract (ARLE) in the synthesis of silver nanoparticles (ARLE-AgNPs) with versatile biological activities. The synthesized ARLE-AgNPs had spherical shapes with smooth surfaces and an average hydrodynamic size of 27 nm. ARLE-AgNPs inhibited the growth of Escherichia coli ATCC25721, Pseudomonas aeruginosa ATCC27843, Streptococcus gordonii ATCC49716, Enterococcus faecalis ATCC700813, and Staphylococcus aureus ATCC4342. The ARLE-AgNPs were more active against Escherichia coli ATCC25721 than other harmful bacterial strains (26 ± 3 mm). The zone of inhibition for antibacterial activity ranged between 18 ± 3 mm and 26 ± 3 mm in diameter. The nanoparticles' MIC values varied from 5.19 µg/mL to 61 µg/mL, while their MBC values ranged from 46 µg/mL to 119 µg/mL. The nanoparticles that were created had antioxidant potential. The cytotoxic activity was tested using normal fibroblast cell lines (L-929), and the enhanced IC50 value (764.3 ± 3.9 g/mL) demonstrated good biological compatibility. These nanoparticles could be evolved into new antibacterial compounds for MRFP prevention.
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Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | | | | | - Rasha M Bahnasy
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Galila Ali Asker
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Marwa Fawzy El-Hassnin
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Suzan S Ibraheim
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Asmaa Antar Faramawy
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Rowida Younis Essa
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Mohamed Reda Badr
- Food Science and Technology Department, Agriculture Faculty, Tanta University, Tanta 31512, Egypt
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Elsebaie EM, Mousa MM, Abulmeaty SA, Shaat HAY, Elmeslamy SAE, Elgendy MSA, Saleh FM, Essa RY. Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise. Foods 2022; 11:foods11182731. [PMID: 36140859 PMCID: PMC9498262 DOI: 10.3390/foods11182731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively. Mayonnaise’s physicochemical and sensory properties were studied. The data demonstrated that all low-fat mayonnaises had much lower energy value but significantly higher water content than their full-fat equivalents and that these differences developed as GMPG replacement levels increased. A microstructure analysis revealed compact the packing structures of big droplets in the whole fat sample and a baggy structure network of aggregated tiny droplets in the GMPG-25, GMPG-50, and GMPG-70 samples. There were no significant differences in pH or water activity after one day of storage between the full-fat and low-fat mayonnaises. Mayonnaises with GMPG-50 and GMPG-70 exhibited the same hardness as full-fat, whereas mayonnaises with GMPG-25 were harder than the other samples. Increased mayonnaise whiteness (L* increase and a* and b* reduction) was seen with reductions in fat. All samples had good sensory approval, with the 50% oil mayonnaise appearing to be the most appealing. It has been demonstrated that GMPG is an effective fat replacement agent.
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Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt
- Correspondence: ; Tel.: +20-155-612-6015
| | - Mona Metwally Mousa
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Samah Amin Abulmeaty
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Heba Ali Yousef Shaat
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Manal Salah Abbas Elgendy
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Fatma M. Saleh
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Rowida Younis Essa
- Food Technology Department, Faculty of Agriculture Kafrelsheikh University, Kafr El-Shiekh 33516, Egypt
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Elsebaie EM, Kassem MM, Mousa MM, Basuony MAM, Zeima NM, Essa RY. Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation. Foods 2022; 11:foods11091328. [PMID: 35564051 PMCID: PMC9105480 DOI: 10.3390/foods11091328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 12/10/2022] Open
Abstract
Cod liver oil (CLO) is an essential source of healthy ω-3 fatty acids to be employed in functional meals. However, its autoxidation sensitivity, solubility, and odour present it as challenging to handle. Its encapsulation might mitigate these problems. This research studied using alginate/lupine protein as a wall material for CLO encapsulation as well as to characterise CLO microcapsules for their size, sphericity factor, encapsulation efficiency, morphology (scanning electron microscopy), in vitro release, and thermal stability. In this study, the oxidative stability, quality parameters, and sensory attributes of meatballs enriched with free CLOs and encapsulated CLOs throughout storage at 4 ± 1 °C for 16 days were assessed. The CLO microspheres had a homogeneous round shape, a diameter of 0.82 ± 0.06 mm, a sphericity factor of 0.092 ± 0.01, an encapsulation efficiency of 95.62% ± 1.13%, and an accumulative release rate of 87.10% after 270 min in the stimulated gastrointestinal conditions. Additionally, it was discovered that encapsulated oil was more stable than free CLOs to heat treatments (70–100 °C, 24 h). pH, thiobarbituric acid-reactive substances, peroxide value, conjugated dienes value, and carbonyl content of meatballs enriched with microencapsulated CLOs were significantly lower when compared to free CLOs and/or control samples. CLO microcapsules improved the sensory characteristics of meatballs throughout storage; however, meatballs directly containing CLOs were rejected. Thus, the viability of alginate/LPI complex microcapsules containing CLOs to enrich meat products subjected to storage with refrigeration could be indicated without any change in the characteristics.
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Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt;
- Correspondence: ; Tel.: +20-1556126015
| | - Mona Morgan Kassem
- Agricultural Engineering Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt; (M.M.K.); (M.A.M.B.)
| | - Mona Metwally Mousa
- Food Science & Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, Egypt;
| | | | - Neveen M. Zeima
- Nutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 11651, Egypt;
| | - Rowida Younis Essa
- Food Technology Department, Faculty of Agricultural, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt;
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Essa RY, Elsebaie EM. New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113051] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Elsebaie EM, Essa RY. Application of barnûf (
Pluchea dioscoridis
) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Essam Mohamed Elsebaie
- Faculty of Agriculture, Food Technology Department Kafrelsheikh University Kafr el‐Sheikh Egypt
| | - Rowida Younis Essa
- Faculty of Agriculture, Food Technology Department Kafrelsheikh University Kafr el‐Sheikh Egypt
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Elsebaie EM, Essa RY. Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13654] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department; Faculty of Agriculture, Kafrelsheikh University; Kafrelsheikh Egypt
| | - Rowida Younis Essa
- Food Technology Department; Faculty of Agriculture, Kafrelsheikh University; Kafrelsheikh Egypt
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