Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities
text
article
2020
eng
Oyster mushroom (Pleurotus ostreatus) is a good source of bioactive compounds that have numerous healthbenefits and medicinal properties. In this study, the effect of P. ostreatus cultivation in agro-waste substrates on itspotential as a food additive with antioxidant and antimicrobial activities was investigated. Extracts of P. ostreatus cultivatedon mixed rice and wheat straws (RS+WS) substrates showed higher total polyphenols (TPC), total flavonoids(TFC),α-tocopherol content, ferric reducing antioxidant power and antibacterial activities than those cultivated on ricestraw (RS) alone. The HPLC analysis of their ethanolic extracts revealed 11 phenolic compounds including p-hydroxybenzoic acid, naringenin, kaempferol and apigenin as major compounds. The aqueous and ethanolic extracts of bothcultivates showed significant antibacterial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcusaureus, while no inhibitory effect on Bacillus cereus was observed. The results indicated that P. ostreatuscultivation is an effective bioconversion process that is capable to transfer agro-wastes into potentially valuable sourceof natural antioxidant and antimicrobial additives for further use in functional food products.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
17
v.
1
no.
2020
1
15
https://ajfs.journals.ekb.eg/article_105625_88686e51284fad50dbcbcfe10513340b.pdf
dx.doi.org/10.21608/ajfs.2020.105625
Nutritional Value of Cladodes and Fruits of Prickly Pears (Opuntia ficus-indica)
text
article
2020
eng
Prickly pear (Opuntia ficus-indica), have been used for centuries as food and forage resources. The purpose of this study wasto assess some of the nutritional value of their cladodes and fruit. Fruit juice contained phenolic compounds concentration of 119.66and 123.56 mg/100 g and antioxidant activity of 40.38% and 39.18 %, respectively. Appreciable amounts of vitamin C being 15.94and 26.76 mg/100 g, and the amount of vitamin E were 1.37 and 96.80 μg/100 g, respectively. Regard to vitamin D, it was notdetected in the cladode while the fruit contained 1.40 μg/100 g. The amount of beta-carotene (β-carotene) were 57.51 and 28.01μg/100 g for cladodes and fruit, respectively. The major fatty acids of the cladode and fruit were unsaturated fatty acids, mainlylinoleic acid (omega-6), linolenic acid (omega-3) and oleic acid (omega-9). The main identified saturated fatty acids were palmiticand stearic acids. The present study demonstrated that cladodes and fruits of prickly pears can be considered as functional food dueto their valuable contents of fibers, vitamins, fatty acids, phenolic compounds and antioxidants.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
17
v.
1
no.
2020
17
25
https://ajfs.journals.ekb.eg/article_105626_99c717fa5c2f6aa81d6d33dcf7b4b890.pdf
dx.doi.org/10.21608/ajfs.2020.105626
Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)
text
article
2020
eng
No attention has been made to evaluate the physicochemical and technological properties of volkamer lemonfruit (VLF). Thus, this research was undertaken to evaluate some properties of VLF juice, proximate chemical compositionof VLF peels and produce some functional food products containing the juice, peels and the whole fruit (i.e.pickle, Jam, nectar, marmalade, cake, biscuits and crackers). Chemical composition showed that VLF peels contained6.86 % crude protein, 8.38 % crude ether extract, 149.86 mg/100g ascorbic acid, 16.06 mg/100g β-carotene and 1.89g/100g total phenolics. Also, the results indicated that VLF peels are rich in minerals, dietary fiber and antioxidants.Limonene was the main component of VLF peel oil. Its concentration was 91.33%. The most abundant monoterpenewas pinene (8.67%). The peel extract of VLF was effective in inhibiting all test bacteria expect Streptococcus dysgalactiaesubsp. equisimilis (G-positive) and Pseudomonas aeruginosa ATCC 27853 (Gram-negative) which means thatthe peel extract is strong antimicrobial agent. The VLF juice, peels and fruits were used to formulate some importantfunctional foods. The organoleptic properties of all processed products in the present study were well accepted amongdifferent panelists.
Alexandria Journal of Food Science and Technology
The Scientific Society of Food Industries, Alexandria, Egypt.
1687-3920
17
v.
1
no.
2020
27
38
https://ajfs.journals.ekb.eg/article_105627_d526e936c43569523e289f866fd1740a.pdf
dx.doi.org/10.21608/ajfs.2020.105627