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Hassanein MM, Abdel-Razek AG, Al-Amrousi EF, Badr AN. Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts. Heliyon 2023; 9:e18620. [PMID: 37554840 PMCID: PMC10404952 DOI: 10.1016/j.heliyon.2023.e18620] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/10/2023] Open
Abstract
Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (-21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life.
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Affiliation(s)
| | - Adel G. Abdel-Razek
- Fats and Oils Department, National Research Center, Dokki 12622, Cairo, Egypt
| | - Eman F. Al-Amrousi
- Fats and Oils Department, National Research Center, Dokki 12622, Cairo, Egypt
| | - Ahmed N. Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki 12622, Cairo, Egypt
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Abdel-Razek AG, Abo-Elwafa GA, Al-Amrousi EF, Badr AN, Hassanein MMM, Qian Y, Siger A, Grygier A, Radziejewska-Kubzdela E, Rudzińska M. Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter. Foods 2023; 12:foods12081626. [PMID: 37107421 PMCID: PMC10137687 DOI: 10.3390/foods12081626] [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: 02/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
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Affiliation(s)
- Adel G Abdel-Razek
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ghada A Abo-Elwafa
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Eman F Al-Amrousi
- Department of Fats and Oils, National Research Centre, Dokki, Cairo 12622, Egypt
| | - Ahmed N Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
| | | | - Ying Qian
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | | | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
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Abdel-Razek AG, Hassanein MM, Ozçelik B, Baranenko DA, El-Messery TM. Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101975] [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: 10/15/2022]
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Al-Amrousi EF, Badr AN, Abdel-Razek AG, Gromadzka K, Drzewiecka K, Hassanein MMM. A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity. Plants 2022; 11:plants11172301. [PMID: 36079681 PMCID: PMC9459815 DOI: 10.3390/plants11172301] [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] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/21/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
Abstract
The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.
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Affiliation(s)
- Eman F. Al-Amrousi
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Ahmed N. Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Karolina Gromadzka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Kinga Drzewiecka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
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Abd El-Moniem EA, Yousef AR, Abdel-Razek AG, Badr AN, Mahmoud TSM. Effects of Postharvest Gaseous Ozone Treatment on Quality Attributes and Extending Storage Life of Fresh Cut ‘Hass' Avocado Fruits. Egypt J Chem 2022. [DOI: 10.21608/ejchem.2022.133146.5917] [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: 10/18/2022]
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Selim KA, Alharthi SS, Abu El-Hassan AM, Elneairy NA, Rabee LA, Abdel-Razek AG. The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils. Molecules 2021; 26:molecules26206109. [PMID: 34684694 PMCID: PMC8538360 DOI: 10.3390/molecules26206109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/02/2021] [Accepted: 10/06/2021] [Indexed: 11/26/2022] Open
Abstract
Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
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Affiliation(s)
- Khaled A. Selim
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
- Correspondence:
| | - Salman S. Alharthi
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdelmonam M. Abu El-Hassan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Nady A. Elneairy
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Laila A. Rabee
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Centre, Dokki 12622, Cairo, Egypt;
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Noah Badr A, M El-Said M, M Elmessery T, Abdel-Razek AG. Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins. Pak J Biol Sci 2019; 22:51-58. [PMID: 30972986 DOI: 10.3923/pjbs.2019.51.58] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [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: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVE Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. MATERIAL AND METHODS Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat's blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. RESULTS Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat's diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. CONCLUSION Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat's model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
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Hashem H, Abd- Ellh N, Abd-Eltawab G, Abdel-Razek AG. Industrial Scale Production of Palm Super Olein using Modified and Innovative Dry Fractionation Technique. Egypt J Chem 2018. [DOI: 10.21608/ejchem.2018.2293.1186] [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: 10/18/2022]
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Rudzińska M, Hassanein MMM, Abdel-Razek AG, Kmiecik D, Siger A, Ratusz K. Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13678] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Minar M. M. Hassanein
- Fats and Oils Department; National Research Centre; 33 El Buhouth St. Dokki 12622 Cairo Egypt
| | - Adel G. Abdel-Razek
- Fats and Oils Department; National Research Centre; 33 El Buhouth St. Dokki 12622 Cairo Egypt
| | - Dominik Kmiecik
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Aleksander Siger
- Faculty of Food Sciences and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 28 60-637 Poznań Poland
| | - Katarzyna Ratusz
- Faculty of Food Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159 02-776 Warsaw Poland
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Rudzińska M, Hassanein MMM, Abdel-Razek AG, Ratusz K, Siger A. Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J Food Sci Technol 2015; 53:1055-62. [PMID: 27162385 DOI: 10.1007/s13197-015-2140-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2015] [Accepted: 12/13/2015] [Indexed: 10/22/2022]
Abstract
For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and GLC. Rancimat was used for detecting oxidative stability of the fatty material. The blends with black cumin seed oil characterized higher level of α- and γ-tocopherols as well as all isomers of tocotrienols. Presence of rice bran oil in blends leads to increased tocotrienols amounts, β-sitosterol and squalene. Blending resulted in lowering ratio of PUFA/SFA and improves stability of these oils. The ratio of omega-6/omega-3 raises from 2.1 in rapeseed oil to 3.7 and 3.0 in blends with black cumin and rice bran oils, respectively. Addition of 10 and 20 % of black cumin and rice bran oils to rapeseed oil were influenced on the oxidative stability of prepared blends. The results appear that blending of rapeseed oil with black cumin seed oil or rice bran oil enhanced nutritional and functional properties via higher oxidative stability as well as improved phytonutrient contents.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland
| | | | | | - Katarzyna Ratusz
- Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Aleksander Siger
- Fats and Oils Department, National Research Centre, Cairo, Egypt
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Hassanien MMM, Abdel-Razek AG, Rudzińska M, Siger A, Ratusz K, Przybylski R. Phytochemical contents and oxidative stability of oils from non-traditional sources. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300475] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | - Magdalena Rudzińska
- Poznan University of Life Sciences; Faculty of Food Sciences and Nutrition; Poznan Poland
| | - Aleksander Siger
- Poznan University of Life Sciences; Faculty of Food Sciences and Nutrition; Poznan Poland
| | - Katarzyna Ratusz
- Warsaw University of Life Sciences - SGGW; Faculty of Food Sciences; Warsaw Poland
| | - Roman Przybylski
- Poznan University of Life Sciences; Faculty of Food Sciences and Nutrition; Poznan Poland
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