Ghadeer Mehyar - Academia.edu (original) (raw)

Papers by Ghadeer Mehyar

International Journal of Food Microbiology, Dec 1, 2020

White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including ... more White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37°C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10°C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10°C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4°C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10°C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.

Tropical Animal Science Journal, Jun 1, 2023

This study aimed at evaluating the response to supplementation of β-Mannanase with two levels of ... more This study aimed at evaluating the response to supplementation of β-Mannanase with two levels of energy on performance, carcass yield, and meat quality of 1600 1-d-old straight run Indian River broilers which were randomly allotted to 4 dietary treatments (10 replicates/treatment, 40 chicks per replicate) in a 35-d feeding trial. The trial consisted of 2 phases, starter (0 to 14 d) and grower (15 to 35 d). The experiment was designed in a 2 x 2 factorial arrangement. The first factor was the energy level of the ration consisted of 2 levels, i.e., a low energy level with 2.900 kcal ME/kg during the starter phase and 3.000 kcal ME/kg during the grower phase; and a normal energy level with 3020 kcal ME/kg during starter phase and 3120 kcal ME/kg during grower phase, with variations based on the content of feed grade soybean oil. The second factor was the level of β-Mannanase in the diet consisted of 2 levels, i.e., ration without β-Mannanase (BETAMINUS: 0%) and ration with 0.05% β-Mannanase (BETAPLUS: 0.05%). Feeding low ME increased feed intake (p<0.05) during the overall phase (0 to 35 d) and normal ME decreased (p<0.05) feed conversion ratio during the starter and overall phases. Birds fed normal ME exhibited higher (p<0.05) hot and cold carcass weights. There was a significant interaction between dietary ME level and β-Mannanase to breast meat pH (p= 0.006), meat redness (a*) (p= 0.01), and meat yellowness (b*) (p= 0.0001). In conclusion, the results of enzyme supplementation did not elicit any noticeable response pertaining to productive performance, carcass characteristics, or meat quality (except pH and meat color). Moreover, feeding low dietary ME and β-Mannanase did not compromise overall broiler chickens performance.

Food protection trends, 2005

Effectiveness of Trisodium Phosphate, Lactic Acid and Commercial Antimicrobials against Pathogeni... more Effectiveness of Trisodium Phosphate, Lactic Acid and Commercial Antimicrobials against Pathogenic Bacteria on Chicken Skin. G Mehyar, G Blank, JH Han, A Hydamaka, RA Holley Food Protection Trends 25:55, 5/2005. Treatments ...

Food Biotechnology, May 1, 2005

The ability of Aspergillus niger to produce citric acid from dates was evaluated. Two strains of ... more The ability of Aspergillus niger to produce citric acid from dates was evaluated. Two strains of A. niger (ATCC 6275 and 9642) were grown in media containing different concentrations of date extract or molasses fortified with whey, methanol and tricalcium phosphate. The fermentation experiments were conducted at 25° C for 12 days and samples were withdrawn at different time intervals

Journal of Food Science, Sep 15, 2014

The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alon... more The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alone and combined with guar gum (GG) and carrageen (CG) on microencapsulation efficiency, oil chemical stability, and microcapsule structure were investigated. Freeze-dried microcapsules were prepared from emulsions containing (w/w): 15% and 30% WPI; 0.1% GG, and 0.2% CG as wall materials with CEO (at 10% of polymer concentration) as core material, and physical properties and chemical stability were compared. Bulk density of microcapsules was highest in WPI without GG or CG and in 30% WPI + GG microcapsules, and was more affected by moisture content (r = -0.6) than by mean particle diameter (d43 ; r = -0.2) and span (r = 0.1). Microcapsules containing only WPI had the highest entrapped oil (7.5%) and microencapsulation efficiency (98.5%). The concentrations of 1,8-cineole and d-limonene were used as indicators for microcapsule chemical stability since they were the main components of CEO. Microcapsules retained higher (P ≤ 0.05) concentrations of both components than non-microencapsulated CEO during 16 wk storage at 20 ºC, but higher loss of both components was noted at 35 ºC. Microencapsulated d-limonene was reduced faster than 1,8-cineole regardless of temperature. The 30% WPI and 30% WPI + GG microcapsules retained CEO best throughout storage at both storage temperatures. Scanning electron micrographs revealed that WPI microcapsules had smooth surfaces, were relatively homogenous and regular in shape, whereas GG and CG addition increased visual surface porosity and reduced shape regularity. It was concluded that the best formulation for encapsulating CEO was 30% WPI. Encapsulating cardamom essential oil in whey protein isolate alone or combined with guar gum produced dried powders that effectively retained and chemically stabilized CEO, and therefore enhanced its handling and storability.

Journal of Food Processing and Preservation, Jun 19, 2012

Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.... more Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.0% w/v) or potato starch (PotS, 4.0% w/v) containing potassium sorbate (KS, 1.0% w/v) and stored at 4C for 25 days. Coatings weight, thickness, KS surface concentration and yeast and mold counts were determined throughout the storage. GG coatings on apples and tomatoes produced the largest liquid film weight per unit area whereas after drying, PS coatings produced the largest coating weight and thickness. GG coatings deposited the largest initial KS surface concentration whereas PS coatings maintained KS at the surface and both coatings exhibited the greatest antifungal effectiveness. The relationships between KS surface concentration and the yeast and mold counts presented good correlations (R 2 between 0.75 and 0.90) and were linear for PS and PotS coatings and logarithmic for GG coatings indicating that multiple factors affecting depletion of KS from GG coatings. PRACTICAL APPLICATIONS Potassium sorbate (KS), in aqueous solution, has limited antifungal effectiveness when used for spraying and dipping of fresh fruits and vegetables. This limited effectiveness could result from quick depletion of KS from the surface of produce. Incorporating KS in edible coatings would reduce the quick depletion of KS, thus prolong its antifungal activity. Determining the capability of different edible coatings to deposit and maintain KS on the surface of selected fruits and vegetables and correlating that to its antifungal activity could help in understanding the mechanism of inhibition of different coatings and selecting the suitable coating for each produce type.

IOP conference series, Oct 12, 2015

View the article online for updates and enhancements. You may also like Complementarity via error... more View the article online for updates and enhancements. You may also like Complementarity via error-free measurement in a two-path interferometer Yanjun Liu, Jing Lu and Lan Zhou-Possible influence of the warm pool ITCZ on compound climate extremes during the boreal summer Joseph Basconcillo, Il-Ju Moon, Bin Wang et al.-Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene Abdur Rehman, Qunyi Tong, Sameh A Korma et al.

John Wiley & Sons, Ltd eBooks, Feb 23, 2018

Carbohydrate Polymers, Oct 1, 2008

... solution were then immersed in solution (a) of 500 ml and taken out after 24 h. Self-standing... more ... solution were then immersed in solution (a) of 500 ml and taken out after 24 h. Self-standing calcium alginate gels containing ASC were obtained after the removal of the rings and membranes. ... t, based on Eq. ... Hydrogels in contact with solution lost solids and absorbed water (Fig ...

Journal of Food Processing and Preservation, Apr 28, 2017

The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf-life, ... more The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf-life, microbial quality, and sensory properties of Halloumi cheese held at 3 8C or 25 8C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf-life by 5 days than the control when brined in 5% and 10% NaCl at 3 8C but did not affect the shelf-life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 8C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN-coated cheeses. Practical applications Results support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf-life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry.

Broiler carcasses are a significant source of pathogenic microorganisms which can cause food-born... more Broiler carcasses are a significant source of pathogenic microorganisms which can cause food-borne illnesses if not properly cooked. The extent of broiler flock contamination varies, but normally increases by contact of birds with equipment, and by scalding, defeathering and chilling. The currently used on-line approved chernical antimicrobials vary in their activity and do not effectively inactivate contaminating microorganisms, presumably as a result of microbial cell entrapment inside the carcass skin. In this work, antimicrobial coatings were designed to be sprayed or coated on broiler carcasses during processing. The resistance of physical and mechanical properties of high amylose pea starch (PS) and rice starch (RS) films to high relative humidity (RH) and plasticizer addition was investigated in the first part of the thesis. PS films which contained higher amylose showed more desirable properties than the RS films which contained low amylose at the same RH. The addition of glycerol to the films helped to form a more continuous structure. Increasing the RH from 5l to 90 o/o reduced tensile strength and increased the elongation of both films with PS films being more resistant to deformation. Both films were excellent oxygen bariers at low RH (534 %) but had relatively low water vapor permeability compared to other edible f,ilms in the literature. The inhibitory activity of the most commonly used commercial antimicrobials was examined against E coli 0757:H7, Salmonella and Campylobacter spp. in the second part of the thesis. The commercial antimicrobials used were trisodium phosphate (TSP), Sanova (acidified sodium chlorite, ASC), Safe2O, Inspexx 100 and Cecure. Factors such as antimicrobial concentration, contact time, sequential use of two antimicrobials and the most appropriate stage of processing for use of the antimicrobials were studied. Results showed v that TSP (10 %) and acidified sodium chlorite (0.12 %) were the most effective for reducing viability of the pathogens and this was related to their effect on surface pH of the skin. Increasing the antimicrobial concentration and contact time up to 20 min enhanced the antimicrobial effectiveness. Sequential use of antimicrobials also increased activity especially for compounds used before cetylpyridinium chloride (CPC), with TSP being the most effective. Antimicrobials were also more effective on \¡/arm (before chilling) than on cold (after chilling) carcasses, indicating the use of antimicrobials in early stages of processing would be more efficient. When TSP (10 o/o) and ASC (0.12 %o) were stabilized by incorporation into coatings made of pea starch (3 %) or calcium alginate (l .0 %), respectively, their antimicrobial activity significantly (p < 0.05) increased. Salmonellct inoculated on the skin were reduced about 1.5 log cfu/g and < 1.0 log cfu/g by the stabilized and unstabtlized antimicrobials, respectively, after storage at 4 "C for 24h. Current Canadian standards require that carcasses be free of any additive before leaving the processing plant. This is why the third objective of the study was to formulate coatings ix TABLE OF CONTENTS

Jordan Journal of Agricultural Sciences, Jul 18, 2011

Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) we... more Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) were added individually or in combinations to hummus, which was acidified to pH 4.5, before storage at 5, 10 and 15°C. Addition of 0.05% and 0.1 % PS increased the shelf life of hummus to 35 and 49 days, respectively, while it was 15 days for the control hummus without preservatives. The concentrations 0.1% and 0.15 % of SB were needed to achieve the same shelf life of PS treated hummus. Sodium metabisulfite was the most effective preservative since adding 0.05% and 0.1% was associated with shelf lives of 63 and 77 days, respectively. Combinations of 0.05% of each of SM and PS and of ≥ 0.05% SM and ≥ 0.15% SB extended the shelf life of hummus to > 90 days. Keeping hummus at 10 and 15°C reduced the shelf life for all levels and types of preservatives used. Lactic acid bacteria (LAB) formed the predominant microorganisms at the spoilage onset for the control, PS and SB treated hummus; Enterobacteriaceae and both yeasts and molds remained significantly (p ≤ 0.05) at lower counts than LAB. In all SM treatments, LAB, yeasts and molds were predominant while Enterobacteriaceae remained at significantly (p ≤ 0.05) lower counts.

Jordan Journal of Agricultural Sciences, 2015

The aim of the study was to extend the duration of khalal stage for the palm date fruits of Barhi... more The aim of the study was to extend the duration of khalal stage for the palm date fruits of Barhi variety therefore fruits were harvested in the khalal stage at four dates, then stored at 0 °C and 75% RH and their physical, chemical and sensory properties were estimated at 0, 4, 6 and 8 weeks of storage. Results showed that average fruit softening ranged between 0-16% in fresh fruits and moisture content ranged between 55.3-63.8%, whereas total soluble solids ranged between 32.6-37.3% , and pectin, tannins and total sugars ranged between 0.33-1.3%, 2.8-10.5%, 80.6-85.7% (dwb), respectively. Fruits of the 3 rd harvesting date got the best sensory evaluation (2.5/9) followed by the 4 th harvesting date (2.6/9) and these results means admiration to large degree. Results also showed that date fruits can be stored for 4 weeks at 0° C and 75% RH and keep acceptable softening percentage (0-21%) and good sensory scores (<3.2 from 9) for the 2 nd and 3 rd harvest (at 25/8 and 4/9). Accordingly, it can be concluded that there is a possibility to extend the khalal stage for "Barhi" palm dates for 4 weeks by harvesting at the middle of stage and storing at 0° C and 75% RH.

John Wiley & Sons, Inc. eBooks, Mar 16, 2011

Jordan Journal of Agricultural Sciences

Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Varia... more Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Variations in EOs effectiveness were dictated by their components, effective concentrations, intrinsic factors of food composition as well as extrinsic factors such as storage temperature. The antimicrobial and antioxidant activities of EOs are a result of the presence of phenolic components at high concentrations. EOs could have better effectiveness than single component because these constitutes could act additively or even synergistically in EOs. EOs have antimicrobial activity against wide range of microorganisms and their mode of action is related to disintegration of cellular membrane integrity followed by inactivation of other microbial cells components. The antioxidant mode of action for EOs is related to neutralization free radicals and peroxide decomposition in particularly when tested in meat, dairy, fruits and vegetables. The high effectiveness of EOs indicates that they could rep...

هدفت هذه الدراسة لإطالة مرحلة الخلال لثمار نخيل التمر صنف برحي حيث تم قطف الثمار في مرحلة الخلال ... more هدفت هذه الدراسة لإطالة مرحلة الخلال لثمار نخيل التمر صنف برحي حيث تم قطف الثمار في مرحلة الخلال عند أربعة مواعيد، ثم خزنت على درجة الصفر المئوي ورطوبة نسبية مقدارها 75% وقدرت صفاتها الفيزيائية والكيماوية والحسية بعد مرور0، 2، 4، 6، 8 أسابيع. أشارت النتائج إلى أن نسبة الترطيب في الثمار الطازجة تراوحت بين صفر و16% والرطوبة بين 55.3 – 63.8 %. أما المواد الصلبة الذائبة فقد تراوحت بين 32.6- 37.3% والبكتين والتانين والسكريات فقد كانت نسبها بين 0.33 – 1.3% 2.8-10.5%، 80.6-85.7% على التوالي (على أساس الوزن الجاف). وحازت ثمار الخلال الطازج للقطفة الثالثة على أفضل درجات التقييم الحسي (2.5/9) تلاه ثمار القطفة الرابعة (2.6/9) وهذه الدرجات تعني الاعجاب بدرجة كبيرة. كما أشارت النتائج إلى أنه يمكن خزن ثمار صنف البرحي لمدة 4 أسابيع عند درجة الصفر المئوي ورطوبة نسبية 75% مع احتفاظه بنسبة ترطيب مقبولة (8-21 %) ودرجات حسية جيدة (أقل من 3.2) من القطفتين الثانية والثالثة (25/8-4/9). لذلك يمكن الاستنتاج أن هناك امكانية لإطالة مرحلة الخلال لثمار نخيل التمرمن الصنف البرحي لمدة تبلغ 4 أسابيع عند القطف في م...

Grasas y Aceites, 2021

The quality characteristics of green olives produced by the traditional spontaneous fermentation ... more The quality characteristics of green olives produced by the traditional spontaneous fermentation method in Jordan have never been studied. We investigated the nutritional, functional, and microbiological characteristics of Jordanian fermented green Nabali Baladi olives (GNBFO). Proximate composition, fatty acids, and total polyphenols were determined by standard protocols. Cultivable microflora was monitored over 3 months of fermentation. Isolated microorganisms were identified by molecular sequencing and in vitro probiotic traits were tested. GNBFO contained fiber (3g⁄100g), total polyphenols (306mg⁄100g), oil (19.3g ⁄100g), and oleic acid (70%). Yeast strains (Candida diddensiae and Candida naeodendra) were predominant and showed acid (pH=2.5) and bile salt (0.1% and 0.3%) resistant and high adhesion ability (ca∼107CFU/ml) to intestinal cell lines; they were positive to catalase and negative to lipase and none possessed antimicrobial activity against selected pathogens. Lactic aci...

International Journal of Food Microbiology, 2020

White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including ... more White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 °C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 °C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.

International Journal of Food Microbiology, Dec 1, 2020

White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including ... more White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37°C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10°C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10°C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4°C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10°C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.

Tropical Animal Science Journal, Jun 1, 2023

This study aimed at evaluating the response to supplementation of β-Mannanase with two levels of ... more This study aimed at evaluating the response to supplementation of β-Mannanase with two levels of energy on performance, carcass yield, and meat quality of 1600 1-d-old straight run Indian River broilers which were randomly allotted to 4 dietary treatments (10 replicates/treatment, 40 chicks per replicate) in a 35-d feeding trial. The trial consisted of 2 phases, starter (0 to 14 d) and grower (15 to 35 d). The experiment was designed in a 2 x 2 factorial arrangement. The first factor was the energy level of the ration consisted of 2 levels, i.e., a low energy level with 2.900 kcal ME/kg during the starter phase and 3.000 kcal ME/kg during the grower phase; and a normal energy level with 3020 kcal ME/kg during starter phase and 3120 kcal ME/kg during grower phase, with variations based on the content of feed grade soybean oil. The second factor was the level of β-Mannanase in the diet consisted of 2 levels, i.e., ration without β-Mannanase (BETAMINUS: 0%) and ration with 0.05% β-Mannanase (BETAPLUS: 0.05%). Feeding low ME increased feed intake (p<0.05) during the overall phase (0 to 35 d) and normal ME decreased (p<0.05) feed conversion ratio during the starter and overall phases. Birds fed normal ME exhibited higher (p<0.05) hot and cold carcass weights. There was a significant interaction between dietary ME level and β-Mannanase to breast meat pH (p= 0.006), meat redness (a*) (p= 0.01), and meat yellowness (b*) (p= 0.0001). In conclusion, the results of enzyme supplementation did not elicit any noticeable response pertaining to productive performance, carcass characteristics, or meat quality (except pH and meat color). Moreover, feeding low dietary ME and β-Mannanase did not compromise overall broiler chickens performance.

Food protection trends, 2005

Effectiveness of Trisodium Phosphate, Lactic Acid and Commercial Antimicrobials against Pathogeni... more Effectiveness of Trisodium Phosphate, Lactic Acid and Commercial Antimicrobials against Pathogenic Bacteria on Chicken Skin. G Mehyar, G Blank, JH Han, A Hydamaka, RA Holley Food Protection Trends 25:55, 5/2005. Treatments ...

Food Biotechnology, May 1, 2005

The ability of Aspergillus niger to produce citric acid from dates was evaluated. Two strains of ... more The ability of Aspergillus niger to produce citric acid from dates was evaluated. Two strains of A. niger (ATCC 6275 and 9642) were grown in media containing different concentrations of date extract or molasses fortified with whey, methanol and tricalcium phosphate. The fermentation experiments were conducted at 25° C for 12 days and samples were withdrawn at different time intervals

Journal of Food Science, Sep 15, 2014

The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alon... more The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alone and combined with guar gum (GG) and carrageen (CG) on microencapsulation efficiency, oil chemical stability, and microcapsule structure were investigated. Freeze-dried microcapsules were prepared from emulsions containing (w/w): 15% and 30% WPI; 0.1% GG, and 0.2% CG as wall materials with CEO (at 10% of polymer concentration) as core material, and physical properties and chemical stability were compared. Bulk density of microcapsules was highest in WPI without GG or CG and in 30% WPI + GG microcapsules, and was more affected by moisture content (r = -0.6) than by mean particle diameter (d43 ; r = -0.2) and span (r = 0.1). Microcapsules containing only WPI had the highest entrapped oil (7.5%) and microencapsulation efficiency (98.5%). The concentrations of 1,8-cineole and d-limonene were used as indicators for microcapsule chemical stability since they were the main components of CEO. Microcapsules retained higher (P ≤ 0.05) concentrations of both components than non-microencapsulated CEO during 16 wk storage at 20 ºC, but higher loss of both components was noted at 35 ºC. Microencapsulated d-limonene was reduced faster than 1,8-cineole regardless of temperature. The 30% WPI and 30% WPI + GG microcapsules retained CEO best throughout storage at both storage temperatures. Scanning electron micrographs revealed that WPI microcapsules had smooth surfaces, were relatively homogenous and regular in shape, whereas GG and CG addition increased visual surface porosity and reduced shape regularity. It was concluded that the best formulation for encapsulating CEO was 30% WPI. Encapsulating cardamom essential oil in whey protein isolate alone or combined with guar gum produced dried powders that effectively retained and chemically stabilized CEO, and therefore enhanced its handling and storability.

Journal of Food Processing and Preservation, Jun 19, 2012

Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.... more Fresh apples, tomatoes and cucumbers were coated with guar gum (GG, 1.0% w/v), pea starch (PS, 4.0% w/v) or potato starch (PotS, 4.0% w/v) containing potassium sorbate (KS, 1.0% w/v) and stored at 4C for 25 days. Coatings weight, thickness, KS surface concentration and yeast and mold counts were determined throughout the storage. GG coatings on apples and tomatoes produced the largest liquid film weight per unit area whereas after drying, PS coatings produced the largest coating weight and thickness. GG coatings deposited the largest initial KS surface concentration whereas PS coatings maintained KS at the surface and both coatings exhibited the greatest antifungal effectiveness. The relationships between KS surface concentration and the yeast and mold counts presented good correlations (R 2 between 0.75 and 0.90) and were linear for PS and PotS coatings and logarithmic for GG coatings indicating that multiple factors affecting depletion of KS from GG coatings. PRACTICAL APPLICATIONS Potassium sorbate (KS), in aqueous solution, has limited antifungal effectiveness when used for spraying and dipping of fresh fruits and vegetables. This limited effectiveness could result from quick depletion of KS from the surface of produce. Incorporating KS in edible coatings would reduce the quick depletion of KS, thus prolong its antifungal activity. Determining the capability of different edible coatings to deposit and maintain KS on the surface of selected fruits and vegetables and correlating that to its antifungal activity could help in understanding the mechanism of inhibition of different coatings and selecting the suitable coating for each produce type.

IOP conference series, Oct 12, 2015

View the article online for updates and enhancements. You may also like Complementarity via error... more View the article online for updates and enhancements. You may also like Complementarity via error-free measurement in a two-path interferometer Yanjun Liu, Jing Lu and Lan Zhou-Possible influence of the warm pool ITCZ on compound climate extremes during the boreal summer Joseph Basconcillo, Il-Ju Moon, Bin Wang et al.-Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene Abdur Rehman, Qunyi Tong, Sameh A Korma et al.

John Wiley & Sons, Ltd eBooks, Feb 23, 2018

Carbohydrate Polymers, Oct 1, 2008

... solution were then immersed in solution (a) of 500 ml and taken out after 24 h. Self-standing... more ... solution were then immersed in solution (a) of 500 ml and taken out after 24 h. Self-standing calcium alginate gels containing ASC were obtained after the removal of the rings and membranes. ... t, based on Eq. ... Hydrogels in contact with solution lost solids and absorbed water (Fig ...

Journal of Food Processing and Preservation, Apr 28, 2017

The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf-life, ... more The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf-life, microbial quality, and sensory properties of Halloumi cheese held at 3 8C or 25 8C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf-life by 5 days than the control when brined in 5% and 10% NaCl at 3 8C but did not affect the shelf-life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 8C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN-coated cheeses. Practical applications Results support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf-life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry.

Broiler carcasses are a significant source of pathogenic microorganisms which can cause food-born... more Broiler carcasses are a significant source of pathogenic microorganisms which can cause food-borne illnesses if not properly cooked. The extent of broiler flock contamination varies, but normally increases by contact of birds with equipment, and by scalding, defeathering and chilling. The currently used on-line approved chernical antimicrobials vary in their activity and do not effectively inactivate contaminating microorganisms, presumably as a result of microbial cell entrapment inside the carcass skin. In this work, antimicrobial coatings were designed to be sprayed or coated on broiler carcasses during processing. The resistance of physical and mechanical properties of high amylose pea starch (PS) and rice starch (RS) films to high relative humidity (RH) and plasticizer addition was investigated in the first part of the thesis. PS films which contained higher amylose showed more desirable properties than the RS films which contained low amylose at the same RH. The addition of glycerol to the films helped to form a more continuous structure. Increasing the RH from 5l to 90 o/o reduced tensile strength and increased the elongation of both films with PS films being more resistant to deformation. Both films were excellent oxygen bariers at low RH (534 %) but had relatively low water vapor permeability compared to other edible f,ilms in the literature. The inhibitory activity of the most commonly used commercial antimicrobials was examined against E coli 0757:H7, Salmonella and Campylobacter spp. in the second part of the thesis. The commercial antimicrobials used were trisodium phosphate (TSP), Sanova (acidified sodium chlorite, ASC), Safe2O, Inspexx 100 and Cecure. Factors such as antimicrobial concentration, contact time, sequential use of two antimicrobials and the most appropriate stage of processing for use of the antimicrobials were studied. Results showed v that TSP (10 %) and acidified sodium chlorite (0.12 %) were the most effective for reducing viability of the pathogens and this was related to their effect on surface pH of the skin. Increasing the antimicrobial concentration and contact time up to 20 min enhanced the antimicrobial effectiveness. Sequential use of antimicrobials also increased activity especially for compounds used before cetylpyridinium chloride (CPC), with TSP being the most effective. Antimicrobials were also more effective on \¡/arm (before chilling) than on cold (after chilling) carcasses, indicating the use of antimicrobials in early stages of processing would be more efficient. When TSP (10 o/o) and ASC (0.12 %o) were stabilized by incorporation into coatings made of pea starch (3 %) or calcium alginate (l .0 %), respectively, their antimicrobial activity significantly (p < 0.05) increased. Salmonellct inoculated on the skin were reduced about 1.5 log cfu/g and < 1.0 log cfu/g by the stabilized and unstabtlized antimicrobials, respectively, after storage at 4 "C for 24h. Current Canadian standards require that carcasses be free of any additive before leaving the processing plant. This is why the third objective of the study was to formulate coatings ix TABLE OF CONTENTS

Jordan Journal of Agricultural Sciences, Jul 18, 2011

Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) we... more Different levels of potassium sorbate (PS), sodium benzoate (SB) and sodium metabisulfite (SM) were added individually or in combinations to hummus, which was acidified to pH 4.5, before storage at 5, 10 and 15°C. Addition of 0.05% and 0.1 % PS increased the shelf life of hummus to 35 and 49 days, respectively, while it was 15 days for the control hummus without preservatives. The concentrations 0.1% and 0.15 % of SB were needed to achieve the same shelf life of PS treated hummus. Sodium metabisulfite was the most effective preservative since adding 0.05% and 0.1% was associated with shelf lives of 63 and 77 days, respectively. Combinations of 0.05% of each of SM and PS and of ≥ 0.05% SM and ≥ 0.15% SB extended the shelf life of hummus to > 90 days. Keeping hummus at 10 and 15°C reduced the shelf life for all levels and types of preservatives used. Lactic acid bacteria (LAB) formed the predominant microorganisms at the spoilage onset for the control, PS and SB treated hummus; Enterobacteriaceae and both yeasts and molds remained significantly (p ≤ 0.05) at lower counts than LAB. In all SM treatments, LAB, yeasts and molds were predominant while Enterobacteriaceae remained at significantly (p ≤ 0.05) lower counts.

Jordan Journal of Agricultural Sciences, 2015

The aim of the study was to extend the duration of khalal stage for the palm date fruits of Barhi... more The aim of the study was to extend the duration of khalal stage for the palm date fruits of Barhi variety therefore fruits were harvested in the khalal stage at four dates, then stored at 0 °C and 75% RH and their physical, chemical and sensory properties were estimated at 0, 4, 6 and 8 weeks of storage. Results showed that average fruit softening ranged between 0-16% in fresh fruits and moisture content ranged between 55.3-63.8%, whereas total soluble solids ranged between 32.6-37.3% , and pectin, tannins and total sugars ranged between 0.33-1.3%, 2.8-10.5%, 80.6-85.7% (dwb), respectively. Fruits of the 3 rd harvesting date got the best sensory evaluation (2.5/9) followed by the 4 th harvesting date (2.6/9) and these results means admiration to large degree. Results also showed that date fruits can be stored for 4 weeks at 0° C and 75% RH and keep acceptable softening percentage (0-21%) and good sensory scores (<3.2 from 9) for the 2 nd and 3 rd harvest (at 25/8 and 4/9). Accordingly, it can be concluded that there is a possibility to extend the khalal stage for "Barhi" palm dates for 4 weeks by harvesting at the middle of stage and storing at 0° C and 75% RH.

John Wiley & Sons, Inc. eBooks, Mar 16, 2011

Jordan Journal of Agricultural Sciences

Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Varia... more Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Variations in EOs effectiveness were dictated by their components, effective concentrations, intrinsic factors of food composition as well as extrinsic factors such as storage temperature. The antimicrobial and antioxidant activities of EOs are a result of the presence of phenolic components at high concentrations. EOs could have better effectiveness than single component because these constitutes could act additively or even synergistically in EOs. EOs have antimicrobial activity against wide range of microorganisms and their mode of action is related to disintegration of cellular membrane integrity followed by inactivation of other microbial cells components. The antioxidant mode of action for EOs is related to neutralization free radicals and peroxide decomposition in particularly when tested in meat, dairy, fruits and vegetables. The high effectiveness of EOs indicates that they could rep...

هدفت هذه الدراسة لإطالة مرحلة الخلال لثمار نخيل التمر صنف برحي حيث تم قطف الثمار في مرحلة الخلال ... more هدفت هذه الدراسة لإطالة مرحلة الخلال لثمار نخيل التمر صنف برحي حيث تم قطف الثمار في مرحلة الخلال عند أربعة مواعيد، ثم خزنت على درجة الصفر المئوي ورطوبة نسبية مقدارها 75% وقدرت صفاتها الفيزيائية والكيماوية والحسية بعد مرور0، 2، 4، 6، 8 أسابيع. أشارت النتائج إلى أن نسبة الترطيب في الثمار الطازجة تراوحت بين صفر و16% والرطوبة بين 55.3 – 63.8 %. أما المواد الصلبة الذائبة فقد تراوحت بين 32.6- 37.3% والبكتين والتانين والسكريات فقد كانت نسبها بين 0.33 – 1.3% 2.8-10.5%، 80.6-85.7% على التوالي (على أساس الوزن الجاف). وحازت ثمار الخلال الطازج للقطفة الثالثة على أفضل درجات التقييم الحسي (2.5/9) تلاه ثمار القطفة الرابعة (2.6/9) وهذه الدرجات تعني الاعجاب بدرجة كبيرة. كما أشارت النتائج إلى أنه يمكن خزن ثمار صنف البرحي لمدة 4 أسابيع عند درجة الصفر المئوي ورطوبة نسبية 75% مع احتفاظه بنسبة ترطيب مقبولة (8-21 %) ودرجات حسية جيدة (أقل من 3.2) من القطفتين الثانية والثالثة (25/8-4/9). لذلك يمكن الاستنتاج أن هناك امكانية لإطالة مرحلة الخلال لثمار نخيل التمرمن الصنف البرحي لمدة تبلغ 4 أسابيع عند القطف في م...

Grasas y Aceites, 2021

The quality characteristics of green olives produced by the traditional spontaneous fermentation ... more The quality characteristics of green olives produced by the traditional spontaneous fermentation method in Jordan have never been studied. We investigated the nutritional, functional, and microbiological characteristics of Jordanian fermented green Nabali Baladi olives (GNBFO). Proximate composition, fatty acids, and total polyphenols were determined by standard protocols. Cultivable microflora was monitored over 3 months of fermentation. Isolated microorganisms were identified by molecular sequencing and in vitro probiotic traits were tested. GNBFO contained fiber (3g⁄100g), total polyphenols (306mg⁄100g), oil (19.3g ⁄100g), and oleic acid (70%). Yeast strains (Candida diddensiae and Candida naeodendra) were predominant and showed acid (pH=2.5) and bile salt (0.1% and 0.3%) resistant and high adhesion ability (ca∼107CFU/ml) to intestinal cell lines; they were positive to catalase and negative to lipase and none possessed antimicrobial activity against selected pathogens. Lactic aci...

International Journal of Food Microbiology, 2020

White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including ... more White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 °C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 °C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.