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El-Sayed SM, El-Sayed HS, Hashim AF, Youssef AM. Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2-NPs for preserving sour cream. Int J Biol Macromol 2024; 268:131727. [PMID: 38649073 DOI: 10.1016/j.ijbiomac.2024.131727] [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: 11/22/2023] [Revised: 02/02/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
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Elgamily HM, El-Sayed SM, El-Sayed HS, Youssef AM. Laboratory evaluation of anti-plaque and remineralization efficacy of sugarless probiotic jelly candy supplemented with natural nano prebiotic additive. Sci Rep 2023; 13:10977. [PMID: 37414826 PMCID: PMC10326239 DOI: 10.1038/s41598-023-37645-5] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 06/25/2023] [Indexed: 07/08/2023] Open
Abstract
We evaluated the anti-cariogenic effect of an experimental synbiotic compound containing probiotic Lacticaseibacillus rhamnosus (NRRL B-442)-based jelly candy supplemented with natural prebiotic grape seed extract (GSE) in a nanoemulsion formula on the colonization and establishment of Streptococcus mutans (ATCC 25175) and Actinomyces viscosus (ATTCC 19246) biofilms through counting colony forming units, scanning electron microscopy (SEM), and transmission electron microscopy (TEM). We were then analysing the remineralizing effect of synbiotic jelly candy on human enamel surface lesions using Vickers microhardness testers, atomic force microscopy (AFM), SEM, energy-dispersive X-ray spectroscopy (EDAX), and confocal laser scanning microscopy (CLSM) at three stages (sound, after demineralization, and after pH cycling). We found after 21 days of treatment of the pH-cycled enamel discs with jelly candy for 10 min twice daily, a 68% decrease in S. mutans colony formation, reducing biofilm development, trapping S. mutans visualized in jelly candy under SEM examination, and significantly altering the morphological structure of these bacteria under TEM analysis. For remineralization measurements, statistically significant differences in microhardness integrated mineral loss, and lesion depth through CLSM between demineralization and treatment stages. These findings provide an effective anti-cariogenic synbiotic compound of grape seed extract and probiotic jelly candy with potential remineralizing activity.
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Affiliation(s)
- Hanaa M Elgamily
- Restorative and Dental Materials Department, Oral and Dental Research Institutes, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt.
| | - Samah M El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Hoda S El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
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Hashim AF, El-Sayed SM, El-Sayed HS. Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter. Int J Biol Macromol 2023; 242:124782. [PMID: 37169048 DOI: 10.1016/j.ijbiomac.2023.124782] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [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: 12/06/2022] [Revised: 04/06/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory analysis were assessed. The results demonstrated that unsaturated fatty acids were higher in cinnamon (73.87 %) than in plain (71.57 %) BgBs. The peroxide value was higher in plain (5.25 meqO2/kg) than in cinnamon BgBs (4.29 meqO2/kg). Cinnamon BgBs had 44.44 % more antioxidant activity compared to plain BgBs (40.20 %). Moreover, BgBs products kept their probiotic counts at >7 log cycles. The cinnamon BgBs had a lower microbial load than plain BgBs. The chemical composition of the BgBs products did not change significantly. But the pH values slightly dropped with the storage time. The sensory evaluation of plain and cinnamon BgBs did not significantly differ from one another. However, the period of storage and the addition of the cinnamon oil significantly affected the flavor ratings.
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Affiliation(s)
- Ayat F Hashim
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt.
| | - Samah M El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
| | - Hoda S El-Sayed
- Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
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Ibrahim EA, El-Sayed SM, Murad SA, Abdallah WE, El-Sayed HS. Evaluation of the antioxidant and antimicrobial activities of fucoxanthin from Dilophys fasciola and as a food additive in stirred yoghurt. S AFR J SCI 2023. [DOI: 10.17159/sajs.2023/13722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
We investigated the effects of fucoxanthin isolated from the edible macroalga Dilophys fasciola on pathogenic microbes and probiotics in vitro and the antioxidant activity of fucoxanthin. The yield concentration of the obtained crude was 50.5% fucoxanthin. We found strong inhibition against Gram-positive Staphylococcus aureus and Listeria monocytogenes, and lower inhibition against Gram-negative bacteria and fungi. The probiotic strains progressed between 1.2 and 1.67 log cycles at a concentration of 30 μg/mL. The antioxidant activity ranged between 54.76% and 88.36% at a concentration of 40 μg/mL. The 50% lethal dose of algal fucoxanthin was shown to be more than 2511.88 mg/kg. The production of stirred yoghurt incorporated with 20 mg and 30 mg of fucoxanthin per kilogram of milk was evaluated through chemical, microbiological, and sensory analyses during storage for 21 days and compared with control samples. The maximum growth for probiotics (Bifidobacterium bifidum and Lacticaseibacillus casei) was found on day 14, but more viability counts were detected in the treatment with 30 mg/kg. All treatments were free from mould and yeast counts up to 7 days, and the small numbers of mould, yeast, and psychrotrophic counts appeared first in control samples. Also, the highest dry matter content was observed for treatments with 30 mg/kg. Moreover, the protein, fat, and ash content of all treatments increased with a progressive cold storage period. Greater reductions in the pH were found in treatments than in the control, and were consistent with the development of acidity. During storage, the amount of crude fucoxanthin had no significant impact on the flavour, colour, or appearance scores.
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Al-Moghazy M, Abou baker D, El-Sayed HS. Antimicrobial-prebiotic: Novel dual approach of pomegranate peel extract in vitro and in food system. Biocatalysis and Agricultural Biotechnology 2023. [DOI: 10.1016/j.bcab.2023.102664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Al-Moghazy M, El-Sayed HS, Abo-Elwafa GA. Co-encapsulation of probiotic bacteria, fish oil and pomegranate peel extract for enhanced white soft cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Hashim AF, Abd-Rabou AA, El-Sayed HS. Functional nanoemulsion and nanocomposite microparticles as an anticolorectal cancer and antimicrobial agent: applied in yogurt. Biomass Conv Bioref 2022. [DOI: 10.1007/s13399-022-03313-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/02/2022] [Accepted: 09/19/2022] [Indexed: 09/02/2023]
Abstract
AbstractGreat concern for human health has led the food industry to focus on functional products. Microparticles based on nanoemulsions (M1) and nanocomposites (M2) were developed to deliver vital agents against colorectal cancer and microbial infection. The functional microparticles were prepared by coating extra virgin olive oil (EVOO), probiotics, and fig leaves extract with sodium alginate (SA) and whey protein concentrate (WPC) using the freeze drying technique. The antimicrobial, cytotoxic, apoptotic, encapsulation efficiency (EE %), release rate, and antioxidant activity were investigated. The yogurt was loaded with microparticles and evaluated microbiology, chemically, and sensory during storage. The results showed that the size of nanoemulsion and nanocomposite was between 476.1 and 517.7 nm, while the zeta potentials were −30.1 and −34.5 mV, respectively. M2 microparticles recorded the lowest IC50 values against human colorectal cancerous Caco-2 and HCT 116 cell lines: 1.10 μg/mL and 15.34 μg/mL, respectively. The inhibition zones were between 11 to 20 and 9 to 18 mm for M1 and M2, respectively. The highest EE% was 89.20% for EVOO and 91.34% for probiotics in M2 microparticles. The induction period of the EVOO from M1 and M2 microparticles was 15.37 h and 13.09 h, respectively. The antioxidant activity was between 78 and 65.8% for M1 and M2 microparticles, respectively. The probiotics in yogurt with microparticles were more than un-coated cells, and the taste of these samples was acceptable during storage. This study suggests that microencapsulation could be considered an interesting therapeutic tool when EVOO and probiotics are used in functional food.
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El-Sayed HS, Youssef K, Hashim AF. Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite. Front Microbiol 2022; 13:893053. [PMID: 35663887 PMCID: PMC9161547 DOI: 10.3389/fmicb.2022.893053] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 04/11/2022] [Indexed: 12/03/2022] Open
Abstract
Nowadays, dairy products are considered a good matrix to deliver many functional substances either vital oils or probiotic cells. Two models of microcapsules were produced from co-encapsulation of extra virgin olive oil (EVOO) nanoemulsion or nanocomposite and synbiotic bacteria (maltodextrin with Lactobacillus acidophilus and Bifidobacterium bifidum) using the freeze-drying technique. These models of microcapsules were added to stirred yogurt, and then its storage effect on microbiology, chemically, and sensory properties were evaluated for 21 days. The average droplet size and zeta potential distribution of EVOO nanoemulsion and nanocomposite were investigated. Also, oxidative stability, microencapsulation efficiency, release profile, and antioxidant activity were studied. The results showed that the average particle size of EVOO nanoemulsion and nanocomposite ranged between 416 and 475 nm, while zeta potential was -39.6 and -33.6 mV, respectively. The induction period of EVOO extracted from nanoemulsion and nanocomposite microcapsules models was 11.30 and 8 h. The microencapsulation efficiency of probiotic and EVOO was determined at 88.84 and 65.61% for the nanoemulsion microcapsules model, while the nanocomposite microcapsules model showed 98.49 and 72%. The two models of microcapsules have boosted the viability of probiotic bacteria inside stirred yogurt than free cells. Also, the presence of microcapsules did not affect the viability of stirred yogurt starter cultures, and high values for the total solid and protein were detected. Therefore, the results recommended that stirred yogurt is a good delivery carrier for highly antioxidant and healthy microcapsules of synbiotic EVOO nanoemulsion and nanocomposite.
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Affiliation(s)
- Hoda S. El-Sayed
- Dairy Science Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
| | - Khamis Youssef
- Agricultural Research Center, Plant Pathology Research Institute, Giza, Egypt
- Agricultural and Food Research Council, Academy of Scientific Research and Technology, Cairo, Egypt
| | - Ayat F. Hashim
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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Mohamed DA, El-Sayed HS, El-Gawad MAMA, Abdelgayed SS, Hamed IM, Mohamed RS. Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes [pdf]. Acta Sci Pol Technol Aliment 2021; 20:429-448. [DOI: 10.17306/j.afs.2021.0953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Mohamed DA, El-Sayed HS, El-Gawad MAMA, Abdelgayed SS, Hamed IM, Mohamed RS. Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes. Acta Sci Pol Technol Aliment 2021; 20:429-448. [PMID: 34724367 DOI: 10.17306/j.afs.0953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications. METHODS Stirred yoghurt samples were prepared, enriched with probiotics, and fortified with either 1% or 2% of the fine powder of beetroots. The chemical, physical, sensorial, and microbial properties of the yoghurt samples were studied over a 15-day storage period. The total phenolic compounds, flavonoids, antioxidant activity as well as the reducing power of the dried beetroot and the yoghurt samples were assessed.The prepared yoghurt samples were evaluated in type 2 diabetic rats. RESULTS Fortification with beetroot led to an increase of the total phenolic compounds, antioxidant activity, and the probiotic counts in the prepared yoghurt. The intervention with the prepared yoghurt samples resulted in an increase in the number of beneficial bacteria in diabetic rats’ feces, hypoglycemic effect, and suppression in the elevation of C-reactive protein (CRP) and thyroid stimulating hormone (TSH). CONCLUSIONS This study suggests that stirred yoghurt enriched with probiotics and fortified with beetroot have therapeutic potential for type 2 diabetes.
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Affiliation(s)
- Doha A Mohamed
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
| | - Hoda S El-Sayed
- Dairy Department, National Research Centre, Dokki, Cairo, Egypt
| | | | | | - Ibrahim M Hamed
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
| | - Rasha S Mohamed
- Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt
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El-Sayed SM, Elaaser M, El-Sayed HS. Ameliorate the processed cheese production by functional microcapsules loaded with mustard seed extract and Bifidobacterium bifidum. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.102221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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El-Sayed HS, El-Sayed SM, Youssef AM. Novel approach for biosynthesizing of zinc oxide nanoparticles using Lactobacillus gasseri and their influence on microbiological, chemical, sensory properties of integrated yogurt. Food Chem 2021; 365:130513. [PMID: 34247045 DOI: 10.1016/j.foodchem.2021.130513] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [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: 03/23/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 12/25/2022]
Abstract
This research aimed to biosynthesizing zinc oxide nanoparticles (ZnO-NPs) using lactobacilli strains. All tested lactobacilli able to biosynthesis ZnO-NPs indicated by white precipitates. The characteristics of the biosynthesis ZnO-NPs from Lactobacillus gasseri were studied using UV-visible spectroscopy, TEM, SEM, DLS, FT-IR, XRD, and antimicrobial activity. The characteristic examination depicted cubic structures, pure and spherical ZnO-NPs with a diameter size of 22 nm. Antimicrobial study of ZnO-NPs displayed better higher antimicrobial activity on food pathogens in a dose-dependent manner. Moreover, integrated biosynthesis ZnO-NPs in yogurt positively affected the shelf life of yogurt during storage for four weeks without changes in the sensory evaluation. The microbiological population of fortified yogurt significantly reduced during storage than control. But chemically evaluation of fortified yogurt indicated an increase in dry matter, protein, and ash content than control. The achieved results suggested that the low amount of biosynthesized ZnO-NPs lead to the development of properties of integrated yogurt. Furthermore, the biosynthesized ZnO-NPs additive to yogurt could be a good food source for groups suffering from zinc deficiency such as the elderly groups or vegetarians who do not eat meat and at risk of zinc inadequacy.
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Affiliation(s)
- Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), P.O. 12622, Dokki, Giza, Egypt
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), P.O. 12622, Dokki, Giza, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), P.O. 12622, Dokki, Giza, Egypt.
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Youssef AM, El-Sayed HS, El-Nagar I, El-Sayed SM. Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia fish fillets. RSC Adv 2021; 11:22571-22584. [PMID: 35480459 PMCID: PMC9034308 DOI: 10.1039/d1ra03819b] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [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: 05/16/2021] [Accepted: 06/19/2021] [Indexed: 01/11/2023] Open
Abstract
In this paper we describe the preparation of a new bionanocomposite based on carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic extract (GE) and TiO2 nanoparticles (TiO2-NPs). The prepared bionanocomposites were evaluated using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and scanning electron microscopy (SEM), and were evaluated for their antimicrobial effect. The permeability and thermal and mechanical properties of the films were assessed. The water vapor transmission rate (WVTR), oxygen transmission rate (OTR), and mechanical, thermal and antimicrobial properties of the prepared bionanocomposite films were enhanced by the addition of GE and TiO2-NPs. The effects of GE and TiO2-NPs in combination incorporated into a CMC/AG/GL blend as an edible coating on the quality of fresh Nile tilapia fish fillets during refrigerated storage were evaluated. The microbiological status and weight loss of fresh Nile tilapia fish fillets were periodically tested for 21 days during storage at 4 °C. The results indicated that GE combined with TiO2-NPs has a synergistic influence on the enhancement of the preservation properties of CMC/AG/GL/GE–TiO2 bionanocomposites for refrigerated tilapia fish fillets, which could control microbial growth, and decrease weight loss during the storage of tilapia fish fillets. In current work a new bionanocomposite based on carboxymethyl cellulose, Arabic gum and gelatin, incorporating garlic extract and TiO2 nanoparticles as an edible coating for preserving the fresh Nile tilapia fish fillets during cold storage.![]()
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Affiliation(s)
- Ahmed M Youssef
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt
| | - Islam El-Nagar
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt
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El-Sayed HS, El-Sayed SM. A modern trend to preserve white soft cheese using nano-emulsified solutions containing cumin essential oil. ACTA ACUST UNITED AC 2021. [DOI: 10.1016/j.enmm.2021.100499] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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El-Sayed SM, El-Sayed HS, Ibrahim OA, Youssef AM. Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating. Carbohydr Polym 2020; 239:116234. [DOI: 10.1016/j.carbpol.2020.116234] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 01/02/2023]
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Ismail SA, El-Sayed HS, Fayed B. Production of prebiotic chitooligosaccharide and its nano/microencapsulation for the production of functional yoghurt. Carbohydr Polym 2020; 234:115941. [DOI: 10.1016/j.carbpol.2020.115941] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/30/2020] [Accepted: 01/30/2020] [Indexed: 12/24/2022]
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Mahmoud M, Abdallah NA, El-Shafei K, Tawfik NF, El-Sayed HS. Survivability of alginate-microencapsulated Lactobacillus plantarum during storage, simulated food processing and gastrointestinal conditions. Heliyon 2020; 6:e03541. [PMID: 32190759 PMCID: PMC7068628 DOI: 10.1016/j.heliyon.2020.e03541] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 01/24/2020] [Accepted: 03/02/2020] [Indexed: 12/29/2022] Open
Abstract
A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), denatured whey protein (DWP) or coated with chitosan (Ch) was evaluated after exposure to different heat treatments and in presence of some food additives, during storage and under simulated gastrointestinal condition. In addition, the encapsulated cells were evaluated for production of different bioactive compounds such as exopolysacchar. ides and antimicrobial substances compared with the unencapsulated cells. The results showed that only Alg-Sm maintained the viability of the cells >106 cfu/g at the pasteurization temperature (65 °C for 30 min). Interestingly, storage under refrigeration conditions increased the viability of L. plantarum entrapped within all the tested encapsulating agents for 4 weeks. However, under freezing condition, only Alg-DWP and Alg-Sm enhanced the survival of the entrapped cells for 3 months. All the microencapsulated cells were capable of growing at the different NaCl concentrations (1%-5%) except for cells encapsulated with Alg-Dex, showed viability loss at 3% and 5% NaCl concentrations. Tolerance of the microencapsulated cells toward organic acids was varied depending on the type of organic acid. Alg-Ch and Alg-Sm provide better survival for the cells under simulated gastric juice; however, all offer a good survival for the cells under simulated intestinal condition. Our findings indicated that Alg-Sm proved to be the most promising encapsulating combination that maintains the survivability of L. plantarum to the recommended dose level under almost all the stress conditions adopted in the current study. Interestingly, the results also revealed that microencapsulation does not affect the metabolic activity of the entrapped cells and there was no significant difference in production of bioactive compounds between the encapsulated and the unencapsulated cells.
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Affiliation(s)
- Mona Mahmoud
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Nagwa A. Abdallah
- Microbiology Department, Faculty of Science, Ain Shams University, 11566, Cairo, Egypt
| | - Kawther El-Shafei
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Nabil F. Tawfik
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Hoda S. El-Sayed
- Dairy Department (Microbiology lab.), National Research Centre, Dokki, 12622, Cairo, Egypt
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Youssef AM, Assem FM, El-Sayed HS, El-Sayed SM, Elaaser M, Abd El-Salam MH. Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese. RSC Adv 2020; 10:37857-37870. [PMID: 35515154 PMCID: PMC9057223 DOI: 10.1039/d0ra07898k] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [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: 09/15/2020] [Accepted: 10/07/2020] [Indexed: 11/21/2022] Open
Abstract
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly (P < 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications. In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.![]()
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Affiliation(s)
| | - Fayza M. Assem
- Dairy Science Department
- National Research Centre
- Giza
- Egypt
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Fayed B, El-Sayed HS, Abood A, Hashem AM, Mehanna NS. The application of multi-particulate microcapsule containing probiotic bacteria and inulin nanoparticles in enhancing the probiotic survivability in yoghurt. Biocatalysis and Agricultural Biotechnology 2019. [DOI: 10.1016/j.bcab.2019.101391] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Youssef AM, El-Sayed SM, El-Sayed HS, Salama HH, Assem FM, Abd El-Salam MH. Novel bionanocomposite materials used for packaging skimmed milk acid coagulated cheese (Karish). Int J Biol Macromol 2018; 115:1002-1011. [PMID: 29723621 DOI: 10.1016/j.ijbiomac.2018.04.165] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [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: 03/31/2018] [Revised: 04/10/2018] [Accepted: 04/29/2018] [Indexed: 11/25/2022]
Abstract
Bionanocomposites have attracted a tremendous level of consideration as alternatives for a broad group of commercial materials based on petroleum-derived compounds and used for coating cheese. Sustainable, economical and environmentally compatible materials based on chitosan (CS), poly vinyl alcohol (PVA), glycerol (Gy) and titanium dioxide nanoparticles (TiO2-NPs) were prepared. Moreover, the prepared bionanocomposites (CS/PVA/Gy/TiO2-NPs) were characterized using XRD, SEM, TEM, WVTR and mechanical strength. The developed CS/PVA/Gy/TiO2-NPs bionanocomposites exhibited homogeneous, compact morphological features and enhanced mechanical and barrier properties. Also, the prepared bionanocomposite exhibited variable inhibitory effects against several pathogenic bacteria and fungi. Karish was made and coated with the prepared bionanocomposite containing 1, 2 and 3% TiO2-NPs, and cold stored. Changes in the weight losses, cheese composition, microbiological quality, textural parameters, and sensory properties were followed during storage for 25 days. Coated Karish cheese retained acceptable quality until the end of the storage period, while uncoated developed surface fungi growth and deteriorated quality after 15 days. Karish cheese coated with the bionanocomposite containing 3% TiO2-NPs ranked the highest acceptability at the end of storage period.
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Affiliation(s)
- Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt.
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt
| | - Heba H Salama
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt
| | - Fayza M Assem
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt
| | - Mohamed H Abd El-Salam
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt
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A M Hassan F, Ali KE, A M Abd M, Abd Rabou NS, El-Sayed HS, M Abdalla A. Production of Healthy Functional Soft White Cheese Using <i>Moringa oleifera </i>Oil. Pak J Biol Sci 2018; 21:394-400. [PMID: 30418001 DOI: 10.3923/pjbs.2018.394.400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese. MATERIALS AND METHODS Fat was mechanically separated from buffalo's milk to reach 3% fat. Then the resultant milk divided into four portions. First let as control, then, the rest milk divided into three portions and fat substituted with 1, 1.5 and 3% of olive, moringa and sunflower oils. The resultant milk manufactured to soft white cheese and the resultant cheese was analyzed chemically, microbiologically and organoleptically. RESULTS Findings showed that 1.5% of different oils are best ratio and had gained highest scores for appearance, body and texture and flavor. The soft white cheese manufactured by Moringa oleifera oil was a best treatment than control and other treatments and has antimicrobial properties. Acidity, fat, total nitrogen, soluble nitrogen, total volatile fatty acids (TVFA) and thiobarbituric acid (TBA) increased during cold storage at 5°C+1 for 3 weeks cheese with Moringa oleifera oil had lower (PV) peroxide value than other treatments and pH took an opposite trend. CONCLUSION It was concluded that Moringa oleifera oil in soft cheese improved body and texture, flavor, than olive and sunflower oils and also increased the shelf life of cheese.
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El-Sayed HS, Chizzola R, Ramadan AA, Edris AE. Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems. Food Chem 2016; 221:196-204. [PMID: 27979186 DOI: 10.1016/j.foodchem.2016.10.052] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [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: 07/06/2016] [Revised: 10/05/2016] [Accepted: 10/11/2016] [Indexed: 12/11/2022]
Abstract
The chemical composition of garlic essential oils (GEOs) extracted from two different cultivars has been characterized using GC-MS analysis. GEO that was extracted from the white-skin cultivar (WGO) had a lower percentage of the major constituents diallyl trisulfide and diallyl disulfide (45.76 and 15.63%) than purple-skin cultivar (PGO) which contained higher percentages (58.53 and 22.38%) of the same components, respectively. Evaluation of the antimicrobial activity of WGO and PGO delivered in organic solvent (isopropanol) showed dose-dependent antimicrobial activity against the tested pathogenic bacteria and fungi, especially with WGO. On the other hand, formulation of both GEOs in water-based emulsions totally suppressed the antimicrobial activity of GEO. Re-formulation of GEOs in water-based microemulsion (particle size 10.1nm) showed better antimicrobial activity than emulsions at the same concentration of GEOs. This study can assist in designing the proper water-based delivery system of GEO for application in food preservation.
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Affiliation(s)
| | | | - Asmaa A Ramadan
- Food Sciences and Nutrition Department, National Research Centre, Cairo, Egypt
| | - Amr E Edris
- Aroma & Flavor Chemistry Department, National Research Centre, Cairo, Egypt.
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Youssef AM, El-Sayed SM, Salama HH, El-Sayed HS, Dufresne A. Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period. Carbohydr Polym 2015; 132:274-85. [PMID: 26256350 DOI: 10.1016/j.carbpol.2015.06.075] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [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: 04/12/2015] [Revised: 06/13/2015] [Accepted: 06/16/2015] [Indexed: 10/23/2022]
Abstract
Novel bionanocomposites based on chitosan/poly(vinyl alcohol)/titanium nanoparticles (CS/PVA/TiO2 nanocomposite) were prepared and used as packaging materials for soft white cheese. The prepared bionanocomposites were characterized using XRD, SEM, TEM and FT-IR. The CS/PVA/TiO2 bionanocomposites exhibited good mechanical properties. Furthermore, the obtained bionanocomposites exhibited superior antibacterial activity against gram positive (Staphylococcus aureus), gram negative (Pseudomonas aeruginosa, Escherichia coli) bacteria and fungi (Candidia albicans). The soft white cheese was manufactured and packaged within the CS/PVA/TiO2 nanocomposite films and stored at 7 °C for 30 days. The color, rheological and chemical properties of cheese were evaluated, also the influence of CS/PVA/TiO2 bionanocomposites on microbiological analysis of soft white cheese was assessed, the results indicated that the total bacterial counts, mold & yeast and coliform decreased with the increasing storage period and disappeared at the end of storage period compared with control. Consequently, CS/PVA/TiO2 bionanocomposite can be used in food packaging applications.
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Affiliation(s)
- Ahmed M Youssef
- Packing and Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, P.O. 12622, Giza, Egypt; Univ. Grenoble Alpes, LGP2, F-38000 Grenoble, France; CNRS, LGP2, F-38000 Grenoble, France.
| | - Samah M El-Sayed
- Dairy Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, P.O. 12622, Giza, Egypt
| | - Heba H Salama
- Dairy Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, P.O. 12622, Giza, Egypt
| | - Hoda S El-Sayed
- Dairy Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, P.O. 12622, Giza, Egypt
| | - A Dufresne
- Univ. Grenoble Alpes, LGP2, F-38000 Grenoble, France; CNRS, LGP2, F-38000 Grenoble, France
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Salem AM, Nour AM, Assem SS, Srour TM, El-Sayed HS, Ibrahim HA. European sea bass larval early weaning development using greenwater and synbiotic in Alexandria, Egypt. Commun Agric Appl Biol Sci 2013; 78:413-416. [PMID: 25141729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
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