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Papers by Aida Salem
Journal of chemistry and nutritional biochemistry, Dec 31, 2023
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](Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Journal of Food and Dairy Sciences
Food Reviews International, 2009
3 Abstract: Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1,... more 3 Abstract: Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1, 2, or 3%. Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese during storage 3 weeks at 5±1°C were determined. Nutritional and biological values of Labneh were evaluated when fresh. Addition of DLMO had considerable effect on Total Solid (TS), protein, acidity, carbohydrate and ash. The highest values were recorded with Labneh fortified with DLMO (innovative Labneh). The addition of DLMO had a significant effect on carbohydrate. Acidity increased gradually for all treatments during storage. The highest values were obtained with Labneh fortified with DLMO. Labneh fortified with DLMO can be considered as a good source of minerals (Ca, Fe, Zn and Si) and vitamins (A, B1, B2 and E). The results indicated that total counts were higher in Labneh fortified with DLMO. Yeast & mould and coliform bacteria were not detected in Labneh fortified with DLMO when fr...
Moringa oleifera is one of the most useful tropical trees. Its leaves contain all of the essentia... more Moringa oleifera is one of the most useful tropical trees. Its leaves contain all of the essential amino acids, vitamins B and minerals. Moringa oleifera leaves extract (MOLE) was added with different concentrations (4, 8 and 12% v/v) to growth medium to study the growth of probiotic bacteria before microencapsulation. The highest probiotic growth was recorded with 8% (v/v) MOLE. The effect of microencapsulation of studied probiotic bacteria with 8% (v/v) Moringa oleifera leaves extract (MOLE) on the changes in survival rate during exposure to artificial gastrointestinal conditions was studied. Non-encapsulated cells were significantly destroyed when exposed to low pH (2) or high taurocholic acid (3%). Encapsulated cells with 8% (v/v) MOLE exhibited higher resistance to artificial gastrointestinal conditions than encapsulated cells without MOLE. Lb. jonsonii and B. adolescentis encapsulated 8% MOLE showed the highest acid-bile tolerant and their morphology were investigated by trans...
Foods
Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solu... more Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial...
Arab Universities Journal of Agricultural Sciences
American Journal of Food Technology, 2015
International Journal of Advanced Research
Pakistan Journal of Biological Sciences
Food Reviews International
Numerous why protein products (WPP) have been developed as excellent food ingredients with unique... more Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients
Journal of chemistry and nutritional biochemistry, Dec 31, 2023
Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Journal of Food and Dairy Sciences
Food Reviews International, 2009
3 Abstract: Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1,... more 3 Abstract: Dry leaves of Moringa oleifera (DLMO) were added to Labneh cheese at concentration 1, 2, or 3%. Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese during storage 3 weeks at 5±1°C were determined. Nutritional and biological values of Labneh were evaluated when fresh. Addition of DLMO had considerable effect on Total Solid (TS), protein, acidity, carbohydrate and ash. The highest values were recorded with Labneh fortified with DLMO (innovative Labneh). The addition of DLMO had a significant effect on carbohydrate. Acidity increased gradually for all treatments during storage. The highest values were obtained with Labneh fortified with DLMO. Labneh fortified with DLMO can be considered as a good source of minerals (Ca, Fe, Zn and Si) and vitamins (A, B1, B2 and E). The results indicated that total counts were higher in Labneh fortified with DLMO. Yeast & mould and coliform bacteria were not detected in Labneh fortified with DLMO when fr...
Moringa oleifera is one of the most useful tropical trees. Its leaves contain all of the essentia... more Moringa oleifera is one of the most useful tropical trees. Its leaves contain all of the essential amino acids, vitamins B and minerals. Moringa oleifera leaves extract (MOLE) was added with different concentrations (4, 8 and 12% v/v) to growth medium to study the growth of probiotic bacteria before microencapsulation. The highest probiotic growth was recorded with 8% (v/v) MOLE. The effect of microencapsulation of studied probiotic bacteria with 8% (v/v) Moringa oleifera leaves extract (MOLE) on the changes in survival rate during exposure to artificial gastrointestinal conditions was studied. Non-encapsulated cells were significantly destroyed when exposed to low pH (2) or high taurocholic acid (3%). Encapsulated cells with 8% (v/v) MOLE exhibited higher resistance to artificial gastrointestinal conditions than encapsulated cells without MOLE. Lb. jonsonii and B. adolescentis encapsulated 8% MOLE showed the highest acid-bile tolerant and their morphology were investigated by trans...
Foods
Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solu... more Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial...
Arab Universities Journal of Agricultural Sciences
American Journal of Food Technology, 2015
International Journal of Advanced Research
Pakistan Journal of Biological Sciences
Food Reviews International
Numerous why protein products (WPP) have been developed as excellent food ingredients with unique... more Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients