Amani Hamzah Aljahani

In this study, Arabic gum-capped ZnO NPs (ZnO NPs-Cap) were synthesized via a simple precipitation method, and a comparative study was performed with uncapped ZnO. The synthesized nanoparticles (NPs) were characterized using UV–visible (UV-vis) spectroscopy, Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Energy-dispersive X-ray spectroscopy (EDS) coupled with scanning electron microscopy (SEM). The absorption peak of ZnO NPs-Cap appeared at 366.5 nm, and the calculated band gap energy was 3.38 eV. Antibacterial activity was assessed against gram positive and negative foodborne pathogens. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of ZnO NPs and ZnO NPs-Cap against S. aureus , Bacillus cereus, E. coli and S. typhimurium bacterial strains revealed a clear superiority of ZnO NPs-Cap than uncoated ZnO. Time–kill assays performed at different concentrations and times has demonstrated a time-dependent reduction in bacterial viability for both formulations. The present study demonstrates that Arabic gum capping enhances the dispersion, stability, and antibacterial efficacy of ZnO NPs. The findings also provide useful insight into the biological activity and potential eco-toxicological implications of biopolymer-modified ZnO nanomaterials.

White shrimp is one of the most widely distributed and consumer‐attracted seafood products in the world. However, it is very perishable and prone to deterioration during postharvest handling and processing conditions, which contradict the consumer demands for safety and freshness of this product. This study aimed to preserve the quality attributes of white shrimp for 20 days of cold storage using different doses (1.5, 3.0, 4.5, 6.0, and 9.0 kGy) of gamma rays. The impacts of gamma rays and storing on the microbial counts, fatty acids, amino acids, and sensory attributes were assessed. The results showed that increasing the gamma ray doses (≥ 3.0 kGy) significantly ( p < 0.05) decreased the total bacterial count, yeast and mold count, and fecal streptococci count and eradicated Staphylococcus aureus and Salmonella spp., demonstrating improved safety of irradiated samples. Gamma irradiation treatment at higher doses (≥ 6.0 kGy) greatly reduced the levels of unsaturated fatty acids and some amino acids of shrimp stored for 1 and 20 days. Gamma irradiation at all applied doses did not affect the odor, appearance, and texture of raw and cooked samples and the taste of cooked samples. Untreated white shrimp samples showed increased microbial load and reduced fatty acids, amino acids, and sensory scores at Day 20 of cold storage, whereas in gamma‐irradiated samples, these attributes were marginally affected during cold storage. Overall, low doses (up to 4.5 kGy) of gamma rays can preserve the safety and the nutritional and sensory quality attributes of white shrimp during cold storage.

The aim of this work was to improve the quality parameters, functional properties, and sensory attributes of the fino bread using sprouted whole wheat flour (SWWF) at different levels, i.e., 3, 6, and 9%. Results demonstrated that SWWF has two-fold phenolic compounds and antioxidant ability compared to unsprouted wheat. The SWWF was found to be high in protein, minerals, and fat while low in carbohydrates compared to the control sample. Additionally, the microbial loads of SWWF were within processing-acceptable limits. Dough stability and rheological attributes of wheat with SWWF were evaluated to predict the texture of the final bread. There was a positive correlation between stability time and mixed dough and texture parameters of wheat bread with SWWF. The bread made using SWWF was high in protein content. The panelists accepted the bread up to 9% SWWF addition from a sensory perspective. The findings demonstrated that SWWF might be suggested for utilization as an enhancer, particularly up to 9% addition in the bread-making industry.

The goal of this study is to draw attention to the vital nutrients, health advantages, and potential for encouraging the consumption of jamun fruits (Syzygium cumini L.) and making the most of their useful features to create valuable goods. In the current study, efforts have been made to evaluate the jamun fruits physicochemical characteristics and bioactive components. Moreover, ready-to-serve beverages, squash, syrup, and jam, have been prepared, and their quality has been monitored throughout the storage. Jamun fruit had an ovoid or spherical form and was a dark purple tint. The initial analysis of fruits showed 83.59 moisture, 17.56 Brix, 3.63 pH, 328.50mg cyd-3-Glu/100g anthocyanin, 219.21mg GAE/100g total phenolics, 91.33mg QE/100g total flavonoids, and 91.33 antioxidant activity. High-performance liquid chromatography examination, revealed the existence of three main anthocyanin pigments, delphinidin 3, 5-diglucoside, petunidin 3, 5-diglucoside, and malvidin 3, 5-diglucoside, which were measured at 175.80, 156.50, and 83.12mg/100g, respectively. While the main phenolic compounds present were chlorogenic, gallic, caffeic, vanillic, and catechin, with respective concentrations of 14.22, 12.18, 10.33, 6.44, and 4.13mg/100g. Total soluble solids, pH, and total sugars increased with the storage of jamun products, but acidity, total phenolic, and anthocyanin contents declined. In conclusion, jamun is a fruit that has promise for the future of producing useful goods. The various jamun fruit-based products met good standards and were sensory-acceptable.

The aim of this study is to evaluate the defensive role of resveratrol, which is antagonistic to the oxidative stress and inflammation that is prompted by LPS in mammary tissue of female mice. Thirty adult mice were distributed into three groups (n = 10) control (CON), lipopolysaccharides at 2.5 mg/kg (LPS), and lipopolysaccharides at 2.5 mg/kg with 2 mg/kg of resveratrol (RES + LPS). The treatments were applied for 15 consecutive days. Spectrophotometry was used to quantify ROS in the blood, and proinflammatory cytokines concentrations were determined through radioimmunoassay. NF-κB, Jnk, IL-1β, Erk, IL-6, Nrf2 and TNF-α were quantified by RT-qPCR, and Western blots were used to quantifyP65 and pP65 protein intensities. MDA production was considerably increased, and the activity of T-AOC declined in the LPS treatment in comparison with the CON group but was significantly reversed in the RES + LPS group. Proinflammatory cytokines production and the genes responsible for inflammation and oxidative stress also showed higher mRNA and pP65 protein intensity in the LPS group, while Nrf2 showed a remarkable decline in mRNA expression in the LPS versus the CON group. All these mRNA intensities were reversed in the RES + LPS group. There were no remarkable changes in P65 protein intensity observed between the CON, LPS, and RES + LPS groups. In conclusion, resveratrol acts as a protective agent to modulate cellular inflammation and oxidative stress caused by LPS in mammary tissue of female mice.

The effect of three doses of UV-C radiation (1, 3 and 6 kJ m⁻²) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m⁻² significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m⁻², with values of 4.17 and 4.02 mg kg⁻¹ versus the control (3.45 mg kg⁻¹), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m⁻², which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m⁻²) increased at the third month, giving 1.70 and 2.41 g kg⁻¹ compared to 1.29 g kg⁻¹ for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg⁻¹ versus 0.288 g kg⁻¹ in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants.

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C

Pomegranate peel enriched with high value of bioactive phenolics with valuable health benefits. However, after extraction of the phenolic compounds, diverse factors can affect their stability. Therefore, we, herein, aimed to prepare W₁/O/W₂ double nanoemulsions loaded with phenolic-rich extract from pomegranate peel in the W₁ phase. Double emulsions were fabricate during a two-step emulsification technique. Furthermore, the influence of sodium carboxymethyl cellulose (CMC) in the outer aqueous phase was also investigated. We found that W₁/O/W₂ emulsions containing phenolic-rich extract showed good physical stability, especially in the particle size, polydispersity index, zeta potential, and creaming index. Intriguingly, high encapsulation rates of pomegranate polyphenols >95% were achieved; however, emulsion with CMC had the best encapsulation stability during storage. Thus, our study provides helpful information about the double nanoemulsions delivery system for polyphenols generated from pomegranate peel, which may lead to the development of innovative polyphenol-enriched functional foods.

Hydroxyapatite nanoparticles (HAn) have been produced as biomaterial from biowaste, especially snail shells (Atactodea glabrata). It is critical to recycle the waste product in a biomedical application to overcome antibiotic resistance as well as biocompatibility with normal tissues. Moreover, EDX, TEM, and FT-IR analyses have been used to characterize snail shells and HAn. The particle size of HAn is about 15.22 nm. Furthermore, higher inhibitory activity was observed from HAn than the reference compounds against all tested organisms. The synthesized HAn has shown the lowest MIC values of about 7.8, 0.97, 3.9, 0.97, and 25 µg/mL for S. aureus, B. subtilis, K. pneumonia, C. albicans, and E. coli, respectively. In addition, the HAn displayed potent antibiofilm against S. aureus and B. subtilis. According to the MTT, snail shell and HAn had a minor influence on the viability of HFS-4 cells. Consequently, it could be concluded that some components of waste, such as snail shells, have economic value and can be recycled as a source of CaO to produce HAn, which is a promising candidate material for biomedical applications.

Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against Salmonella typhimurium recovered from different abattoir samples were investigated along with the virulence genes (InvA, SdiA and Stn genes), and the antimicrobial susceptibility profile of S. typhimurium as well. The obtained results revealed that S. typhimurium contaminated abattoir samples to varying degrees. The InvA gene was investigated in all isolates, whereas the SdiA and Stn genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, S. typhimurium isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. S. typhimurium isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 °C and 37 °C). In conclusion, the obtained samples from the research area are regarded as a potential S. typhimurium contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit S. typhimurium biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry.