Article
Food Science & Technology
Nizam Mustafa Nizamlioglu, Sulhattin Yasar, Yasemin Bulut
Summary: This study investigated the effects of convective and sun drying on quality parameters of apple, plum, and a blend of apple and plum leathers. The study also compared physical, sensory, and chemical attributes determined by chemical methods with an infrared spectroscopic method. Overall, infrared spectroscopic method was recommended for a robust and fast determination of physico-chemical attributes in fruit leather production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Awadalgeed M. A. Hassan, Oscar Zannou, Hojjat Pashazadeh, Ali Ali Redha, Ilkay Koca
Summary: This paper studied the effect of different parameters (temperature and air velocity) during convective drying on the quality and nutritional composition of date plum. The results showed that drying at 70 degrees Celsius preserved the highest level of nutrients and antioxidant properties. The study also found the best mathematical models to describe the drying and rehydration processes.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Horticulture
Leani Martinez Garcia, Costanza Ceccanti, Carmine Negro, Luigi De Bellis, Luca Incrocci, Alberto Pardossi, Lucia Guidi
Summary: The study found that heat pump drying (HPD) is the best method for processing stinging nettle leaves, resulting in more than a doubling of total phenols and antioxidant activity in the extract.
Article
Horticulture
Cuihua Liu, Zhuo Zhang, Zhiming Dang, Juan Xu, Xiaolin Ren
Summary: The study found that phenolic compound contents in pomegranate fruit change during storage, with anthocyanins, phenolic acids, and flavonoids being the main compounds present. The anthocyanin content in the arils and the flavonoid content in the peel were associated with peroxidase activity.
SCIENTIA HORTICULTURAE
(2021)
Article
Horticulture
Vincenzo Alfeo, Diego Planeta, Salvatore Velotto, Rosa Palmeri, Aldo Todaro
Summary: The study compared solar drying and convective oven drying of cherry tomatoes, with results showing higher ORAC and polyphenol content in tomato tissue after convective oven drying.
Article
Food Science & Technology
Duyi Samyor, Sankar Chandra Deka, Amit Baran Das
Summary: The study successfully developed purple passion fruit powder using the foam mat dried process, with optimized conditions identified. The phytochemical properties of the foam mat dried powder were found to be higher compared to fruit pulp, indicating foam mat drying as an effective method for producing passion fruit powder.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Multidisciplinary
Przemyslaw Siejak, Wojciech Smulek, Joanna Nowak-Karnowska, Anna Dembska, Grazyna Neunert, Krzysztof Polewski
Summary: The antioxidant potential and efficiency of bird cherry extracts were investigated using spectroscopic and chromatographic methods. The extracts were found to contain significant amounts of phenolic and flavonoid compounds, making them a potential natural antioxidant source for pharmaceutical and food industries.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Bozana Odzakovic, Darko Bodroza, Zoran Kukric, Ljiljana Topalic-Trivunovic, Aleksandar Savic, Pero Sailovic
Summary: The study identified the physicochemical characteristics, mineral and polyphenolic composition, as well as the anti-inflammatory and antimicrobial effects of wild cornelian cherry fruits from two regions of Bosnia and Herzegovina. Samples from different regions showed variations in their biochemical properties and biological activities, suggesting potential impact of growth environment on the fruit quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Physical
Beata Biernacka, Dariusz Dziki, Joanna Kozlowska, Iwona Kowalska, Agata Soluch
Summary: This study found that the green shaft of leek contains more nutrients and higher antioxidant capacity compared to the white shaft, with the dominant phenolic acids being ferulic acid and protocatechuic acids. Additionally, higher drying temperature led to the degradation of phenolic compounds and reduced antioxidant properties of leek shafts.
Article
Plant Sciences
Havalli Bommegowda Rashmi, Pradeep Singh Negi
Summary: This study analyzed the antioxidant and anthelmintic potential of Surinam cherry fruit at different stages of maturity. The ripe seed ethanol extract showed the highest antioxidant potential, while the mature green pulp ethanol extract exhibited the highest anthelmintic potential in Caenorhabditis elegans and Heterorhabditis indica assays. Specific phenolic compounds in the MPE extract were highly correlated with its anthelmintic activity.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Food Science & Technology
Koba Fatou Traore, Kisselmina Youssouf Kone, Amedee Pascal Ahi, Doudjo Soro, Nogbou Emmanuel Assidjo, Marie-Laure Fauconnier, Marianne Sindic
Summary: This study aimed to determine the phenolic compounds and antioxidant activity of black plum fruit pulp and peel. The peel extracts exhibited higher levels of compounds and stronger antioxidant capacities compared to pulp extracts. Cinnamic acid and gallic acid were identified as main phenols in peel and pulp extracts, respectively, suggesting that peel of black plum fruit could serve as an inexpensive and natural source of antioxidants.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Medicinal
Mara Aurori, Mihaela Niculae, Daniela Hanganu, Emoke Pall, Mihai Cenariu, Dan Cristian Vodnar, Andrea Bunea, Nicodim Fit, Sanda Andrei
Summary: This paper aims to characterize the phytochemical profile of Cornus mas L., evaluate its antioxidant, antimicrobial, and cytoprotective effects on renal cells. The results show that Cornus mas L. is rich in bioactive compounds and exhibits strong antioxidant and antimicrobial activities, as well as cytoprotective effects on renal cells.
Article
Multidisciplinary Sciences
John O. Ojediran, Clinton E. Okonkwo, Abiola F. Olaniran, Yetunde M. Iranloye, Adejoke D. Adewumi, Oluwakemi Erinle, Yemisi Tokunbo Afolabi, Oladayo Adeyi, Abiola Adeyi
Summary: The study evaluated the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits, with sunflower oil/K2CO3 pretreatment showing the shortest drying time and highest effective diffusivity at 60 degrees C. The study also found that olive oil aided chemical pretreatment had different effects at different temperatures. Modified Henderson and Pabis and Vega-Galvez models were superior in predicting drying and rehydration kinetics.
Article
Engineering, Chemical
Ahmad Mohammad Salamatullah, Khizar Hayat, Mohammed Saeed Alkaltham, Mohammed Asif Ahmed, Shaista Arzoo, Fohad Mabood Husain, Alhanouf Mohammed Al-Dossari, Ghalia Shamlan, Laila Naif Al-Harbi
Summary: This study analyzed the bioactive and antimicrobial properties of oven-dried beetroot, finding that beetroot peel exhibited higher content of total polyphenols, total flavonoids, and reducing power activity under all extraction solvents. The highest chlorogenic acid content in dried beetroot peel was extracted using a mixture of methanol and water (50% v/v). The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential.
Article
Food Science & Technology
Huizhe Zhang, Wenxiu Zheng, Ling Yan, Wei Liu, Fei Yao, Changhong Liu, Lei Zheng
Summary: The effects of freeze-drying (FD), vacuum microwave drying after freeze-drying (FD-VMD), and freeze-drying after vacuum microwave drying (VMD-FD) on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices were investigated. The results showed that FD-VMD method could save drying time without affecting the color of dried samples, and FD-VMD samples had higher contents of ascorbic acid, total phenolic, total anthocyanin, and gallic acid. Moreover, FD-VMD samples showed the highest antioxidant capacity. These findings suggested that FD-VMD might be a promising drying technique in the fruits and vegetable processing industries.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Horticulture
Mehmet Musa Ozcan, Nurhan Uslu, Isam A. Mohamed Ahmed
Summary: This study compared the changes in protein content, bioactive compounds, and minerals of raw and dehydrated hawthorn fruits. The results showed that the total phenolic content of hawthorn fruits increased during drying, but the antioxidant activities decreased.
Article
Food Science & Technology
Sania Sheikh, Farzana Siddique, Kashif Ameer, Rabia Shabbir Ahmad, Aneela Hameed, Asma Ebad, Isam A. Mohamed Ahmed, Sahar Shibli
Summary: This study investigated the effects of adding sun-dried white mulberry fruit powder (WMFP) to yogurt. The results showed that yogurt samples with 6% WMFP had the highest antioxidant activity and best physicochemical properties. Additionally, WMFP addition increased the soluble solids and water-holding capacity of the yogurt, while reducing syneresis. The yogurt sample with 2% WMFP received the highest sensory score for overall acceptability. Overall, this study concluded that WMFP can improve the characteristics of yogurt.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Mehmet Musa Ozcan, Nurhan Uslu, Viktar Lemiasheuski, Duygu Akcay Kulluk, Sait Gezgin
Summary: The physico-chemical properties, phytochemicals, and mineral contents of tobacco seeds grown in Samsun province, Turkey were examined. The oil content of the seeds varied from 20.6% (control) to 29.0% (microwave-roasted). The color values and phenolic content of the seeds also showed variations depending on the roasting method. The mineral analysis revealed higher amounts of potassium, phosphorus, calcium, magnesium, sulfur, and iron in the roasted seeds, with the highest increase observed in oven-roasted seeds.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Zainab Albakry, Emad Karrar, Isam A. Mohamed Ahmed, Asmahan A. Ali, Qais Ali Al-Maqtari, Hui Zhang, Gangcheng Wu, Xingguo Wang
Summary: In this study, the effects of different extraction methods on the quality attributes of black cumin seed oil were compared. Supercritical fluid extraction (SFE) was found to produce oil with higher amounts of unsaturated fatty acids, tocopherols, phytosterols, and polyphenols, as well as stronger antioxidants and antibacterial activity, making it a promising source for industrial applications.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Shafeeqa Irfan, Mian Anjum Murtaza, Ghulam Mueen Ud Din, Iram Hafiz, Mian Shamas Murtaza, Sobia Rafique, Kashif Ameer, Muhammad Abrar, Isam A. Mohamed A. Ahmed
Summary: This study analyzed the effects of adding olive oil-whey protein isolate emulsion on the quality, antioxidant properties, texture, and sensory characteristics of processed cheese. The results showed that the addition of the emulsion increased the antioxidant activity and phenolic content of the cheese, and improved its sensory attributes.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Kashif Ghafoor, Md. Zaidul Islam Sarker, Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed, Elfadil E. Babiker, Mohammed S. Alkaltham, Abdullah K. Almubarak
Summary: The bioactive compounds of four Saudi date flesh extracts were evaluated using different extraction methods. Both the date variety and extraction method affected the phenolic profile of the extracts. The incorporation of date flesh extracts into yogurt increased the total phenolic content, antiradical activity, viscosity, and redness of the product.
Article
Environmental Sciences
Fahad Al-Juhaimi, Duygu Akcay Kulluk, Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Oladipupo Adiamo
Summary: The moisture content and nutrient composition of wild fruits vary, with wild strawberry containing the highest levels of potassium, phosphorus, and calcium. Magnesium was highest in wild strawberry, fig, and rosehip fruits. Zinc, copper, manganese, and boron were the most abundant microelements. Iron content was low, while arsenic content was higher in wild fruits. Some fruits also contained high levels of heavy metals.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Food Science & Technology
Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Tahir Mahmood Qureshi, Waseem Khalid, Faiqa Malik, Salim-Ur Rehman, Abdul Rehman, Muhammad Zubair Khalid, Naushad Ahmad, Asad Nawaz, Isam A. Mohamed Ahmed
Summary: This study investigated the effects of ozone processing on the physicochemical characteristics, microbiological quality, sensory attributes, and antioxidant potential of Kinnow juice. The results showed that ozone processing had a significant impact on the quality of Kinnow juice, including total phenolics and flavonoids contents, soluble solids, acidity, antioxidant activity, and microbial population. The highest quality was observed in the treatment with a longer ozone processing time.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Tanu Malik, Ruchi Sharma, Kashif Ameer, Omar Bashir, Tawheed Amin, Sobiya Manzoor, Isam A. Mohamed Ahmed
Summary: The demand for functional foods is a global problem in terms of healthy diets and wellbeing. High-pressure homogenization (HPH) is a new technology with various potential uses in the food industry, such as modifying food structures and creating novel products. HPH can also improve the sensory qualities, extend shelf-life, and enhance the functional properties of dairy products and beverages. This review summarizes the workings, benefits, and applications of HPH in the food industry.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Food Science & Technology
Fahad Aljuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Oezcan, Nurhan Uslu
Summary: The study on fresh purslane samples found that different processing methods can affect its nutritional composition and antioxidant activity. Fermentation and boiling can decrease the protein and mineral contents of purslane, but have relatively minor effects on flavor, color, and texture.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mahmoud Younis, Isam A. Mohamed Ahmed, Mehmet Musa Ozcan, Nurhan Uslu
Summary: This study investigated the changes in bioactive properties, phenolic compound profile, and mineral results of fresh, boiled, and dried pea seeds. The results showed that heat-treated peas had decreased total phenol, flavonoid, and antioxidant capacity compared to the control. Oven or microwave heating treatments increased the brightness value of the samples, while boiling caused a decrease. The phenolic component amounts were low and linear correlation was found between the phenolic components and bioactive properties in dried pea samples. The highest protein content was detected in peas dried in the conventional heater. Both fresh and dried peas were rich in various minerals.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sobia Rafique, Mian Anjum Murtaza, Iram Hafiz, Kashif Ameer, Mir Muhammad Nasir Qayyum, Shazia Yaqub, Isam A. Mohamed Ahmed
Summary: This study found that extracts from Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum have antimicrobial, antioxidant, hemolytic, and thrombolytic activities, which could be beneficial for treating cancer, diabetes, and respiratory diseases. These extracts might also be utilized as functional ingredients in the preparation of functional foods and drinks.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Multidisciplinary
Muhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, Faima Atta Khan, Joe M. Regenstein, Fahad Al-Asmari, Sadaf Oranab, Muhammad Nadeem, Imtiaz Hussain, Muhammad Zubair Khalid, Waseem Khalid, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Summary: This study investigated the effect of mixing fish oil with chia seed oil on the stability of fish oil and optimized the preparation conditions of spray-dried microcapsules using response surface methodology. The blend of fish oil and chia seed oil increased the oxidative stability of fish oil and encapsulation improved the stability and bioactivity of antioxidants. The optimized conditions for spray-dried microcapsules were determined. These microcapsules can be used in food matrices due to their therapeutic and nutritional properties.
Article
Biotechnology & Applied Microbiology
Azzah A. A. Alwohaibi, Asmahan A. Ali, Sally S. Sakr, Isam A. Mohamed Ahmed, Raghad M. Alhomaid, Khalid A. Alsaleem, Mohammed Aladhadh, Hassan Barakat, Mohamed F. Y. Hassan
Summary: Fermented millet-milk beverages (FMBs) were prepared using pearl millet grains and three different dairy by-products. The FMBs showed improved antioxidant properties when dairy by-products were used. Sensory evaluation also revealed that FMBs made with dairy by-products were generally better received. This study suggests that using dairy by-products and suitable starter cultures to prepare FMBs is more beneficial for maximizing nutritional and economic aspects.
FERMENTATION-BASEL
(2023)