Nameer Khairullah Mohammed | Tikrit University (original) (raw)

Papers by Nameer Khairullah Mohammed

Journal of Food Science and Technology

Food Control, Apr 1, 2022

Food Research, Aug 1, 2021

This study was aimed to estimate the effects of the extract of coriander seed during storage on t... more This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease in... more Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (a w), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

Food Research, Jan 21, 2020

Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several et... more Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several ethnics of Malaysia. The aims of the study were to determine the tubu leaves composition and biological activity including antioxidant and antibacterial. The mineral, sugar and amino acids were determined using HPLC, and bioactive compounds using GC-MS. The antioxidant activity was evaluated by DPPH assay, and the antibacterial activity screened by disc diffusion method. The dry leaf compositions were 6.6% moisture, 11.6% ash, 7.0% crude protein, 15.7% crude fiber, 12.1% crude fat and carbohydrate 47%. A total of seven minerals were present in the methanol extract and the highest content was for iron (159.5 mg) and calcium (16.8 mg). The sugar profile showed high sugar content for glucose, sucrose, rhamnose, and fructose which was 8, 13, 7, and 20 mg/g, respectively. A total of sixteen amino acids was present in the tubu leaf extract, and seven bioactive compounds were identified by GC-MS/MS. The antioxidant activity was 87%, total phenolic compound content was 26.49 mg/mL and total flavonoid content was 13.39 mg/mL. Tubu leaves showed antibacterial activity towards Salmonella enterica serovar Typhimurium, Escherichia coli, Bacillus cereus and Staphylococcus aureus. This study showed that tubu leaves had rich sources of amino acids, minerals, sugars and bioactive compounds, potential to be a functional food ingredient.

The Nigella sativa L. popularly referred to as black seeds are widely used as a form of tradition... more The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N. sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS results showed the primary constituents in the Nigella sativa oil (NSO) were Caryophyllene (17.47%) followed by thymoquinone (TQ) (11.80%), 1,4-Cyclohexadiene (7.17%), longifolene (3.5%), and carvacrol (1.82%). The concentration of TQ was found to be 6.63 mg/mL for oil extracted using SFE and 1.56 mg/mL for oil extracted by CP method. The antioxidant activity measured by DPPH and the IC50 was 1.58 mg/mL and 2.30 mg/mL for SFE oil and cold pressed oil, respectively. The ferric reducing/antioxidant power (FRAP) activity for SFE oil and CP oil was 538.67 mmol/100 mL and 329.00 mmol/100 mL, respectively. The total phenolic content (TPC) of SFE oil was 160.51 mg/100 mL and 94.40 mg/100 mL for CP oil presented as gallic acid equivalents (GAE). This research showed that a high level of natural antioxidants could be derived from NSO extracted by SFE.

Functional Foods in Health and Disease

Background: This study aimed to compare the effects of three different frying methods, namely air... more Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry text...

International Journal of Food Science

A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory att... more A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes and health benefits. The main bioactive compounds of saffron extract (crocin and safranal) were quantified. Three formulations of SEBB were prepared based on the sucrose concentration: SEBB 1 contained 65 g of sucrose per 500 ml, SEBB 2 contained 17.5 g, and SEBB 3 contained 79.5 g. The SEBB most desired by consumers was then subjected to biochemical analysis to evaluate its antioxidative effects on the damage induced by food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats were split into five groups and treated with different doses of CCl4 or SEBB according to the planned animal experiment for 62 days. Sensory evaluation illustrated that SEBB 1 had the highest acceptability scores. The content of crocin and safranal was 23.039 and 4.135 ppm, respectively. The SEBB ameliorated the increased activity of enzymes involved in liver and kidney function and improved ...

Tourism Management Perspectives

Journal of Hospitality Marketing & Management

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease in... more Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the differen...

Postharvest Biology and Technology, 2022

Recent advances in food, nutrition and agriculture, Nov 24, 2022

International Food Research Journal

Aquafaba is obtained by soaking different types of legumes, and utilised in the production of sev... more Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588...

Functional Foods in Health and Disease

Background: As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stom... more Background: As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stomach mucosal invasion, which leads to stomach ulcers. Alcohol damages the stomach through a number of processes, including increased gastric secretion, the release of pro-inflammatory cytokines, and ethanol induces a variety of pathogenic events as it is associated with the formation of stomach ulcers.Objective: The goal of this study was to see if gum Arabic as a functional food could protect albino rats against ethanol-induced stomach damage.Materials and Methods: Six groups of 30 female albino rats were formed: normal control, ulcer control, omeprazole + ethanol, and groups 4, 5, and 6, which were given GA at 7.5, 12, 25 g/ kg/ day (bw), then lab rat were given 5 mL/kg /day (bw) ethanol orally for 30 days to cause stomach mucosal damage.Results: GA suppressed gastric inflammation by lowering TNF-α and IL-6 levels while increasing IL-10 levels. GA also improved HDL, total protein, album...

Foods and Raw Materials, 2022

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of... more Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil. Study objects and methods. We produced 20 egg-free mayonnaise samples with different amounts of emulsifiers. We also determined physicochemical properties of the samples, as well as performed proximate and statistical analyses. Results and discussion. The response surface methodology made it possible to define such parameters as viscosity, stability, and firmness as affected by the following concentrations: cashew nut protein isolates – 5–15%, xanthan gum – 0–1%, and modified starch – 0–0.5%. The optimal values of emulsifiers were obtained as follows: cashew nut protein isolates – 13 g, xanthan gum – 1.0 g, and modified starch – 0.4 g. The optim...

Plants, 2021

Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prev... more Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that...

Food Science & Nutrition, 2020

Ice cream is a product that is consumed daily with a market value estimated at 5.75 billion liter... more Ice cream is a product that is consumed daily with a market value estimated at 5.75 billion liters according to USDA (2012). In addition, ice cream constitutes 86.7% of the global volume of frozen desserts (Kilara & Chandan, 2013). Ice cream is a valuable food and contains constituents that are highly nutritive for the health of humans including milk which is good sources of vitamins, proteins, and minerals (Soukoulis, Fisk, & Bohn, 2014). Recently, ice-cream products were enriched with several bioactive ingredients to enhance their nutritional values. Several bioactive ingredients were added to ice cream such as pomegranate peel phenolics (Çam, İçyer, & Erdoğan,

Journal of Food Science and Technology

Food Control, Apr 1, 2022

Food Research, Aug 1, 2021

This study was aimed to estimate the effects of the extract of coriander seed during storage on t... more This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease in... more Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (a w), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

Food Research, Jan 21, 2020

Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several et... more Tubu (Pycnarrhena longifolia) leaves are known as food enhancer and medicinal plant by several ethnics of Malaysia. The aims of the study were to determine the tubu leaves composition and biological activity including antioxidant and antibacterial. The mineral, sugar and amino acids were determined using HPLC, and bioactive compounds using GC-MS. The antioxidant activity was evaluated by DPPH assay, and the antibacterial activity screened by disc diffusion method. The dry leaf compositions were 6.6% moisture, 11.6% ash, 7.0% crude protein, 15.7% crude fiber, 12.1% crude fat and carbohydrate 47%. A total of seven minerals were present in the methanol extract and the highest content was for iron (159.5 mg) and calcium (16.8 mg). The sugar profile showed high sugar content for glucose, sucrose, rhamnose, and fructose which was 8, 13, 7, and 20 mg/g, respectively. A total of sixteen amino acids was present in the tubu leaf extract, and seven bioactive compounds were identified by GC-MS/MS. The antioxidant activity was 87%, total phenolic compound content was 26.49 mg/mL and total flavonoid content was 13.39 mg/mL. Tubu leaves showed antibacterial activity towards Salmonella enterica serovar Typhimurium, Escherichia coli, Bacillus cereus and Staphylococcus aureus. This study showed that tubu leaves had rich sources of amino acids, minerals, sugars and bioactive compounds, potential to be a functional food ingredient.

The Nigella sativa L. popularly referred to as black seeds are widely used as a form of tradition... more The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N. sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS results showed the primary constituents in the Nigella sativa oil (NSO) were Caryophyllene (17.47%) followed by thymoquinone (TQ) (11.80%), 1,4-Cyclohexadiene (7.17%), longifolene (3.5%), and carvacrol (1.82%). The concentration of TQ was found to be 6.63 mg/mL for oil extracted using SFE and 1.56 mg/mL for oil extracted by CP method. The antioxidant activity measured by DPPH and the IC50 was 1.58 mg/mL and 2.30 mg/mL for SFE oil and cold pressed oil, respectively. The ferric reducing/antioxidant power (FRAP) activity for SFE oil and CP oil was 538.67 mmol/100 mL and 329.00 mmol/100 mL, respectively. The total phenolic content (TPC) of SFE oil was 160.51 mg/100 mL and 94.40 mg/100 mL for CP oil presented as gallic acid equivalents (GAE). This research showed that a high level of natural antioxidants could be derived from NSO extracted by SFE.

Functional Foods in Health and Disease

Background: This study aimed to compare the effects of three different frying methods, namely air... more Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry text...

International Journal of Food Science

A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory att... more A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes and health benefits. The main bioactive compounds of saffron extract (crocin and safranal) were quantified. Three formulations of SEBB were prepared based on the sucrose concentration: SEBB 1 contained 65 g of sucrose per 500 ml, SEBB 2 contained 17.5 g, and SEBB 3 contained 79.5 g. The SEBB most desired by consumers was then subjected to biochemical analysis to evaluate its antioxidative effects on the damage induced by food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats were split into five groups and treated with different doses of CCl4 or SEBB according to the planned animal experiment for 62 days. Sensory evaluation illustrated that SEBB 1 had the highest acceptability scores. The content of crocin and safranal was 23.039 and 4.135 ppm, respectively. The SEBB ameliorated the increased activity of enzymes involved in liver and kidney function and improved ...

Tourism Management Perspectives

Journal of Hospitality Marketing & Management

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease in... more Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the differen...

Postharvest Biology and Technology, 2022

Recent advances in food, nutrition and agriculture, Nov 24, 2022

International Food Research Journal

Aquafaba is obtained by soaking different types of legumes, and utilised in the production of sev... more Aquafaba is obtained by soaking different types of legumes, and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations, on the safety, physicochemical properties, and consumer acceptability of plant-based mayonnaise. The chickpea aquafaba was prepared by soaking chickpea at different durations of 12, 18, and 24 h, and later boiled for 35 min at 120°C. The results demonstrated significantly (p < 0.05) higher TSS (5.89 ± 0.00), viscosity (7.23 ± 0.06), and peptide content (0.463 ± 0.001) in chickpea aquafaba soaked for 24 h. The mayonnaise prepared with 24 h chickpea aquafaba showed improved firmness (129.47 ± 9.64 g) and consistency (860.26 ± 26.52 g/s). The bacterial load was observed to decrease in 24 h chickpea aquafaba mayonnaise (3.857 ± 0.948 log CFU/g), and increased by one-fold in 12 h chickpea aquafaba mayonnaise (4.672 ± 0.588...

Functional Foods in Health and Disease

Background: As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stom... more Background: As alcohol consumption increases, ethanol impacts ulcers as a factor that causes stomach mucosal invasion, which leads to stomach ulcers. Alcohol damages the stomach through a number of processes, including increased gastric secretion, the release of pro-inflammatory cytokines, and ethanol induces a variety of pathogenic events as it is associated with the formation of stomach ulcers.Objective: The goal of this study was to see if gum Arabic as a functional food could protect albino rats against ethanol-induced stomach damage.Materials and Methods: Six groups of 30 female albino rats were formed: normal control, ulcer control, omeprazole + ethanol, and groups 4, 5, and 6, which were given GA at 7.5, 12, 25 g/ kg/ day (bw), then lab rat were given 5 mL/kg /day (bw) ethanol orally for 30 days to cause stomach mucosal damage.Results: GA suppressed gastric inflammation by lowering TNF-α and IL-6 levels while increasing IL-10 levels. GA also improved HDL, total protein, album...

Foods and Raw Materials, 2022

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of... more Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select the optimal concentration of emulsifiers for egg-free mayonnaise made from virgin coconut oil. Study objects and methods. We produced 20 egg-free mayonnaise samples with different amounts of emulsifiers. We also determined physicochemical properties of the samples, as well as performed proximate and statistical analyses. Results and discussion. The response surface methodology made it possible to define such parameters as viscosity, stability, and firmness as affected by the following concentrations: cashew nut protein isolates – 5–15%, xanthan gum – 0–1%, and modified starch – 0–0.5%. The optimal values of emulsifiers were obtained as follows: cashew nut protein isolates – 13 g, xanthan gum – 1.0 g, and modified starch – 0.4 g. The optim...

Plants, 2021

Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prev... more Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that...

Food Science & Nutrition, 2020

Ice cream is a product that is consumed daily with a market value estimated at 5.75 billion liter... more Ice cream is a product that is consumed daily with a market value estimated at 5.75 billion liters according to USDA (2012). In addition, ice cream constitutes 86.7% of the global volume of frozen desserts (Kilara & Chandan, 2013). Ice cream is a valuable food and contains constituents that are highly nutritive for the health of humans including milk which is good sources of vitamins, proteins, and minerals (Soukoulis, Fisk, & Bohn, 2014). Recently, ice-cream products were enriched with several bioactive ingredients to enhance their nutritional values. Several bioactive ingredients were added to ice cream such as pomegranate peel phenolics (Çam, İçyer, & Erdoğan,