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Validation of the Methods for Detection the Non-Milk Fat in a Mixture of Milk Fat and Palm Oil

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Food and Nutrition Sciences 2023年第1期14卷 1-17页

作者： Marwa El-Nabawy sameh awad Amel Ibrahim Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt

Milk fat contains a variety of nutritive and health-promoting compounds that guard against some disease. In the current system of global competition, when the quality of milk and milk products is not an option but rather a requirement, therefore, determining the purity of milk fat is critical. This study aims to validate analytical methods for detecting palm oil in a mixture of milk fat and palm oil. Methods of this study was involved detection of non-milk fat in fat blinders by determining the saponification value, iodine number, refractive index, butyro refractometer reading, Gas chromatography, Reverse Phase High-performance liquid chromatography, and Fourier transforms Infrared. The results of this study revealed that the saponification value, Iodine number, refractive index, and Butyro Reading could be used to detect the addition of palm oil by a level of 10% - 20% or more to the milk. The level of some fatty acids in the milk as determined by GC, such as myristic acid (C14:0), palmitic acid (C16:0), and stearic acid (C18:0), is correlated well with the level of adding palm oil to milk fat. The determination of cholesterol and β-sito-sterol content by RP-HPLC could be used for the detection of the addition of palm oil to milk fat. The spectrum behavior produced by FTIR spectroscopy in this adulterated sample is almost the same, so this technique could not be used to detect the palm oil in milk fat.

关键词： Milk Fat Palm Oil Adulteration Butyro Refractometer Reading GC RP-HPLC FTIR

Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

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Food and Nutrition Sciences 2022年第11期13卷 861-877页

作者： Nagwa Hussein Ismail Abou-Soliman Mahmoud Ibrahim El-Sayed sameh awad Department of Animal Breeding Animal and Poultry Production Division Desert Research Centre Cairo Egypt Department of Dairy Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt

This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.

关键词： Antioxidant Activity Fermented Camel Milk Lactobacilli

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鲊辣椒生香酵母的分离筛选鉴定及其应用研究

食品与发酵工业 2023年第17期49卷 145-152页

作者：姚红尹小庆颜宇鸽阚建全武运戚晨晨王治国 sameh awad Amel IBRAHIM 杜木英西南大学食品科学学院重庆400715 中匈食品科学合作研究中心重庆400715 川渝共建特色食品重庆重点实验室重庆400715 西藏自治区农牧科学院农产品开发与食品科学研究所西藏拉萨850030 新疆农业大学食品科学与药学学院新疆乌鲁木齐830052 新疆新康农业发展有限公司新疆乌鲁木齐830022 亚历山大大学农学院埃及亚历山大21532

从自然发酵鲊辣椒中以嗅闻法结合总酯含量作为生香酵母的筛选依据分离筛选到1株生香酵母,经鉴定并分类命名为库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)Y50,为探究该菌株混菌发酵生产鲊辣椒的品质提升作用,将Y50与植物乳杆菌混合... 详细信息

从自然发酵鲊辣椒中以嗅闻法结合总酯含量作为生香酵母的筛选依据分离筛选到1株生香酵母,经鉴定并分类命名为库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)Y50,为探究该菌株混菌发酵生产鲊辣椒的品质提升作用,将Y50与植物乳杆菌混合发酵鲊辣椒(C),以自然发酵的鲊辣椒(A)以及接种植物乳杆菌发酵的鲊辣椒(B)为对比研究对象,对3种鲊辣椒的基本理化指标、辣椒碱、有机酸和挥发性成分进行比较分析。结果表明,3种鲊辣椒pH值、总酸、亚硝酸盐、胡萝卜素含量较为接近,但鲊辣椒C中有机酸含量达(25.46±0.32)g/kg,比鲊辣椒A和鲊辣椒B分别高出57.8%和32.2%。鲊辣椒A、B、C中分别检出挥发性风味物质90种、67种和72种,其中鲊辣椒C的挥发性物质含量最高,为(10101.11±99.04)μg/kg,酯类、醇类、醛类、酸类挥发性物质含量均有提高,相比A、B分别提升了75%、358%、106%、23%和102%、59%、68%、51%,赋予鲊辣椒更浓郁的酯香、花香和果香,说明添加生香酵母Y50能提升鲊辣椒整体的风味品质,通过气味活度值(odor activity value,OAV)的计算,共检出22种OAV>1的香气化合物,这些关键香味物质赋予了鲊辣椒特有的香气特征,其中β-紫罗兰酮、2-甲基丁酸乙酯、己酸己酯、正庚醇、(+)-柠檬烯、庚醛、愈创木酚是构成鲊辣椒C风味的关键物质。试验表明Y50具有进一步应用于鲊辣椒生产的潜力。

关键词：鲊辣椒生香酵母分离鉴定混菌发酵有机酸挥发性成分香气活度值

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

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Food and Nutrition Sciences 2013年第9期4卷 79-86页

作者： sameh awad Nour Elhoda Ahmed Morsi El Soda Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt.

The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.

关键词： Processed Cheese Exopolysaccharide Producing Cultures Salt Whey UF Whey

Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

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Food and Nutrition Sciences 2021年第4期12卷 352-371页

作者： Mahmoud Ibrahim El-Sayed sameh awad Nagwa Hussein Ismail Abou-Soliman Department of Dairy Technology Research Food Technology Research Institute ARC Giza Egypt Dairy Microorganisms and Cheese Research Laboratory (DMCR) Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb... 详细信息

关键词： Camel Milk Fermented Milk Antioxidant Activity Lactobacillus

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

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Food and Nutrition Sciences 2020年第3期11卷 153-171页

作者： Nagwa Hussein Ismail Abou-Soliman sameh awad Mahmoud Ibrahim El-Sayed Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Department of Dairy Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.

关键词： Camel Milk Soft Cheese Transglutaminase Texture and Yield Antioxi-dant Activity

Cystic pancreatic lesions,the endless dilemma

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World Journal of Gastroenterology 2021年第21期27卷 2664-2680页

作者： Hussein Hassan Okasha Abeer awad Ahmed El-meligui Reem Ezzat Ashraf Aboubakr sameh AbouElenin Ramy El-Husseiny Ahmed Alzamzamy Department of Internal Medicine and Gastroenterology Hepatology UnitKasr Al-Aini HospitalsCairo UniversityCairo 11562Egypt Department of Internal Medicine and Gastroenterology Hepatology UnitAssuit UniversityAssuit 71515Egypt Department of Gastroenterology and Hepatology Maadi Armed Forces Medical ComplexMilitary Medical AcademyCairo 11441Egypt Department of Gastroenterology and Hepatology Military Medical AcademyCairo 11441Egypt Department of Hepatology and Tropical Medicine National Hepatology and Tropical Medicine Research Institute(NHTMRI)Cairo 11441Egypt

Cystic pancreatic lesions involve a wide variety of pathological entities that include neoplastic and non-neoplastic *** proper diagnosis,differentiation,and staging of these cystic lesions are considered a crucial issue in planning further *** are great challenges for their diagnostic *** our time,new emerging methods for this diagnosis have been *** ultrasonography-guided fine-needle aspiration cytology with chemical and molecular analysis of cyst fluid and EUS-guided fine needlebased confocal laser endomicroscopy,through the needle microforceps biopsy,and single-operator cho-langioscopy/pancreatoscopy are promising methods that have been used in the diagnosis of cystic pancreatic *** we discuss the diagnosis of cystic pancreatic lesions and the benefits of various diagnostic models.

关键词： Pancreatic cystic lesion Endoscopic diagnosis Endoscopic ultrasonography Cyst fluid markers Endoscopic ultrasonography-guided fine needle-based confocal laser endomicroscopy Through the needle microforceps biopsy Single operator cholangioscopy/pancreatoscopy

PUVA versus NB-UVB in Management of Vitiligo, Clinico-Immuno-Pathological Study

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Journal of Cosmetics, Dermatological Sciences and Applications 2013年第3期3卷 16-25页

作者： sameh K. Attia Sherif S. awad Siham Yacoub Department of Dermatology and Venereology Minia University Minya Egypt

Background: Phototherapy is the most commonly used modality in the treatment of vitiligo. Oral PUVA is the classical treatment and the NB-UVB is a recently introduced form excluding the shorter erythemogenic wavelengths. Aims: This study was designed to compare the effects of PUVA and NB-UVB clinically and immuno-pathologically in managing non segmental vitiligo. Patients/Methods: Thirty vitiligo patients were divided randomly into two groups and treated either by oral PUVA or by narrow band UVB for 4 months, and evaluation was done clinically and immuno-pathologically. Results: One patient in PUVA group (3.3%) failed to respond to therapy while 29 patients (93.3%) improved including all NB-UVB cases. Excellent repigmentation was achieved in 6.7% in PUVA group and 66.6% in NB-UVB group;good repigmentation was achieved in 60% in PUVA and 20% in NB-UVB while 26.7% in PUVA and 13.3% in NB-UVB showed mild repigmentation. The color matching was excellent in all NB-UVB patients. Recurrence and activation of vitiligo were demonstrated in some NB-UVB cases and were less in PUVA treated cases. Microscopic examination revealed persistence of dermal lympho-histiocytic infiltrate and the interface changes in biopsies from vitiliginous lesions treated with NB-UVB more than with PUVA. Conclusions: NB-UVB provides significant better results than oral PUVA in managing non-segmental vitiligo. Although NB-UVB therapy gives a rapid effect, yet the observation of recurrences and development of new lesions of vitiligo were less significant with PUVA. It was also observed that PUVA has better immuno-modulatory effect on vitiligo than NB-UVB and may give better response on a longer period of time.

关键词： PUVA Vitiligo NB-UVB

Bulk etch rates of CR-39 at high etchant concentrations:diffusionlimited etching

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Nuclear Science and Techniques 2020年第12期31卷 41-49页

作者： E.M.awad M.A.Rana Mushtaq Abed Al-Jubbori Physics Department Faculty of ScienceMenoufia UniversityShebin El-KoomMenoufia 32511Egypt MERADD Instrumentation Control and Computer Complex(ICCC)PARAS Building18-KM Multan RoadP.O.ChungLahorePakistan Department of Physics College of Education for Pure SciencesUniversity of MosulMosul 41001Iraq

Systematic CR-39 bulk etching experiments were conducted over a wide range of concentrations(2–30 N)of NaOH-based *** analysis and a deep discussion of the results are presented.A comprehensive nuclear track chemical etching data bank was *** regimes of CR-39 bulk etching were *** I spans etchant concentrations from 2 to 12 *** II spans concentrations from 12 to 25 *** call this the dynamic bulk etching *** III is for concentrations greater than 25 *** this regime,the bulk etch rate is saturated with respect to the etchant *** classification is discussed and *** role of ethanol in NaOH-based etchants is explored and discussed.A parameter called the “reduced bulk etch rate” is defined here,which helps in analyzing the dependence of bulk etching on the amount of ethanol in the *** bulk etch rate shows a natural logarithmic dependence on the density of ethanol in the etchant.

关键词： CR-39 detector Ethanol Bulk etch rate Reduced bulk etch rate Diffusion-limited etching Concentration-limited etching