The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017120200601Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities11510562510.21608/ajfs.2020.105625ENJournal Article20200114Oyster mushroom (Pleurotus ostreatus) is a good source of bioactive compounds that have numerous health<br />benefits and medicinal properties. In this study, the effect of P. ostreatus cultivation in agro-waste substrates on its<br />potential as a food additive with antioxidant and antimicrobial activities was investigated. Extracts of P. ostreatus cultivated<br />on mixed rice and wheat straws (RS+WS) substrates showed higher total polyphenols (TPC), total flavonoids<br />(TFC),α-tocopherol content, ferric reducing antioxidant power and antibacterial activities than those cultivated on rice<br />straw (RS) alone. The HPLC analysis of their ethanolic extracts revealed 11 phenolic compounds including p-hydroxy<br />benzoic acid, naringenin, kaempferol and apigenin as major compounds. The aqueous and ethanolic extracts of both<br />cultivates showed significant antibacterial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus<br />aureus, while no inhibitory effect on Bacillus cereus was observed. The results indicated that P. ostreatus<br />cultivation is an effective bioconversion process that is capable to transfer agro-wastes into potentially valuable source<br />of natural antioxidant and antimicrobial additives for further use in functional food products.https://ajfs.journals.ekb.eg/article_105625_88686e51284fad50dbcbcfe10513340b.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017120200601Nutritional Value of Cladodes and Fruits of Prickly Pears (Opuntia ficus-indica)172510562610.21608/ajfs.2020.105626ENJournal Article20200224Prickly pear (Opuntia ficus-indica), have been used for centuries as food and forage resources. The purpose of this study was<br />to assess some of the nutritional value of their cladodes and fruit. Fruit juice contained phenolic compounds concentration of 119.66<br />and 123.56 mg/100 g and antioxidant activity of 40.38% and 39.18 %, respectively. Appreciable amounts of vitamin C being 15.94<br />and 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 not<br />detected in the cladode while the fruit contained 1.40 μg/100 g. The amount of beta-carotene (β-carotene) were 57.51 and 28.01<br />μg/100 g for cladodes and fruit, respectively. The major fatty acids of the cladode and fruit were unsaturated fatty acids, mainly<br />linoleic acid (omega-6), linolenic acid (omega-3) and oleic acid (omega-9). The main identified saturated fatty acids were palmitic<br />and stearic acids. The present study demonstrated that cladodes and fruits of prickly pears can be considered as functional food due<br />to their valuable contents of fibers, vitamins, fatty acids, phenolic compounds and antioxidants.https://ajfs.journals.ekb.eg/article_105626_99c717fa5c2f6aa81d6d33dcf7b4b890.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392017120200601Physicochemical and Technological Studies on Volkamer Lemon Fruit (Citrus volkameriana)273810562710.21608/ajfs.2020.105627ENJournal Article20200227No attention has been made to evaluate the physicochemical and technological properties of volkamer lemon<br />fruit (VLF). Thus, this research was undertaken to evaluate some properties of VLF juice, proximate chemical composition<br />of VLF peels and produce some functional food products containing the juice, peels and the whole fruit (i.e.<br />pickle, Jam, nectar, marmalade, cake, biscuits and crackers). Chemical composition showed that VLF peels contained<br />6.86 % crude protein, 8.38 % crude ether extract, 149.86 mg/100g ascorbic acid, 16.06 mg/100g β-carotene and 1.89<br />g/100g total phenolics. Also, the results indicated that VLF peels are rich in minerals, dietary fiber and antioxidants.<br />Limonene was the main component of VLF peel oil. Its concentration was 91.33%. The most abundant monoterpene<br />was pinene (8.67%). The peel extract of VLF was effective in inhibiting all test bacteria expect Streptococcus dysgalactiae<br />subsp. equisimilis (G-positive) and Pseudomonas aeruginosa ATCC 27853 (Gram-negative) which means that<br />the peel extract is strong antimicrobial agent. The VLF juice, peels and fruits were used to formulate some important<br />functional foods. The organoleptic properties of all processed products in the present study were well accepted among<br />different panelists.https://ajfs.journals.ekb.eg/article_105627_d526e936c43569523e289f866fd1740a.pdf