Elsayed Ali Mahmoud

The objective of this study is to investigate the antimicrobial and antioxidant activities of pure phytic acid and phytate extracted from wheat bran. The obtained results showed that, Gram-positive bacteria had more sensitive for phytic acid than Gram- negative bacteria. Bacillus anthrakoid and Staphylococcus aureus were more sensitive at concentrations of pure phytate 5, 6 %. Inhibition effects in Escherichia coli O157:H7 and Staphylococcus aureus were 20.33 and 38.67 mm, respectively at 6% of pure phytate. Moreover, a moderate inhibition against fungi was observed. Besides the pure phytic acid and phytate extracted from wheat bran have an inhibitory effect on many types of microorganisms. The antioxidant activity of pure phytate increased with increasing the concentration, where, the scavenging activity was 22, 23 and 36% at concentration 1, 3, and 5 mM, respectively. The extracted phytate gave high scavenging activity that reached 90% if compared with pure phytic acid. Aqueous wheat bran extract gave a percentage of free radical scavenging activity reached 36.16%. From the obtained results it can be concluded that phytate extracted from wheat bran has good antimicrobial and antioxidant activity and could be use as natural preservatives.

Wheat bran is the major by-product of wheat milling, as it is obtained in large amounts during cereal wheat, because of its limited appropriateness as a food ingredient, it is nowadays largely unexploited. This study was aimed to investigate the chemical composition, functional properties, and antioxidant activity of wheat bran fermented by lactic acid bacteria, and Saccharomyces cerevisiae as active dry yeast in the solid-state. Bioactive compounds (free, bound, and total phenolic acids), antioxidant activity, functional properties were evaluated. Likewise, water-extractable arabinoxylans and phytic acid degradation were determined in fermented and non-fermented wheat bran. After treatments, protein, fiber, ash, and fat contents in fermented bran were raised than non-fermented bran. Total, free phenolic content and antioxidant activity increased after solid-state fermentation. Phytic acid content decrement of 36.5% and water-extractable arabinoxylans increment four times were observed in fermented bran. As well as, protein solubility, water holding capacity, water-solubility, oil holding capacity of fermented wheat bran were improved. Thus, the solid-state fermentation is an efficient technique and can be applied to enhance the nutritional and functional properties of wheat bran, as well as utilized as ingredients in food applications.

The purpose of this study was to see how liquid smokemade from beech sawdust and thyme essential oil (TEO)affected the stability of chicken and turkey meatballs when keptrefrigerated. The study looked at three factors: chicken andturkey meatballs, liquid smoke and TEO concentrations (1 %and 0.1 %, respectively), and shelf life at refrigeratedtemperatures at 4◦ +1 C for (0, 3, 6, 9, 12 and 15 days).Physicochemical (moisture, crude protein, crude fat, ash, pHvalue, water holding capacity) and total bacterial countparameters were examined. The treatments showed aconsiderable favorable effect on the overall bacterial count andphysicochemical parameters. During storage, the samplestreated with liquid smoke, then TEO, and control lost the leastamount of moisture, protein, and water holding capacity. Duringstorage, the fat, ash, and total bacterial count increased, with thegreatest levels in control and the lowest in liquid smoke,followed by TEO. The pH value has decreased during storageby addition of liquid smoke 1% compared to TEO, and control.The interaction between treatments and storage days showedsignificant effect (P ≤0.05) on protein, fat, pH value, waterholding capacity and total bacterial count. Furthermore, thelowest change was noticed in samples treated with liquid smokeduring storage. Applications of liquid smoke in meatballsreduced the rate of microbial damage, maintained thephysiochemical properties and were better accepted comparedto TEO and control.

The present study was carried out during 2017/2018 and 2018/2019 seasons at Desert Agricultural Research Station (DARS), Toshkaregion, Aswan Governorate. The effect of post-harvest treatments; covering with leaves and dipping in Ca(OH)2 (1%), during storage periods (0, 2, 4 and 6 days) on quality characteristics of some sugar beet varieties (Oscar poly, Athospoly, Sarah, Ravel and Friancesca) under Toshka region conditions was investigated. The results showed that Post-harvest treatments had a significant effect on weight loss, sucrose, purity, losing sugars for molasses, sugar recovery and beet quality percentages. The best values of all studied traits were recorded for the roots that covered with leaves. Sucrose, purity, sugar recovery and beet quality percentages significantly decreased (P<0.05) while losing of weight and sugar percentages for molasses increased as a storage period increased up to 6 days. Concerning sugar beet varieties, Athospoly sugar beet variety was showed superiority over the other varieties in sucrose (60.37 and 69.82 %) and sugar recovery (52.35 and 59.23%). Ravel variety was recorded the best values for purity (92.81 and 92.70%) and beet quality (86.49 and 85.94%), while Friancesca variety was recorded the lowest values for weight loss percentage (14.21 and 14.09%).

Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria countswith increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.

The present study was carried out during 2017/2018 and 2018/2019 seasons at Desert Agricultural Research Station, Toshka, Aswan governorate, Egypt to find out the optimum harvesting age (165, 180, 195, and 210 days) for five multi-germ sugar beet varieties namely Oscar, poly, Athospoly, Sarah, Ravel and Friancesca. Addition to study the effect of post-harvest treatments and storage period on quality characteristics of tested sugar beet varieties. The results showed that the Ravel variety with an age of 195 days recorded the highest increase values of sucrose (20.39 and 19.70 %) as well as lowest decrease values with the age of 210 days (18.39 and 17.07%) during two seasons, respectively. Delaying the harvest age of sugar beet from 165 up to 195 and 210 days caused the increase in TSS % of sugar beet juice. Francesca variety produced the highest values of sugar beet juice TSS (22.75 and 22.45 %) in both seasons. Treatment by 1% Ca (OH)2 recorded the higher value of sucrose content during storage (16.84 and 17.85%) in both seasons. Ravel variety surpassed the other varieties in beet quality (88.84 and 84.78%) and juice purity (94.35 and 92.61%) while, the Oscar poly variety had the lowest mean values (81.71and 80.05%) and (91.10 and 89.88%) at different harvest ages in the two seasons, respectively. The lowest value of sucrose loss in molasses was obtained from Ravel and Francesca than the other varieties by (1.56 and 1.84%) whereas the highest loss value was obtained from Oscar poly variety by (2.10 and 2.21%) at different harvest ages in the 1st and 2nd seasons, respectively.

Fermenting starter of Fayish bread prepared from chilled boiled milk and some cereals and legumes. Traditionally processed requires 2 to 3 days to attain this starter. The results indicated that fermenting starter of Fayish bread prepared from chilled boiled milk with some sterile cereals and legumes led to a negative effect (no fermentation occurred). While fermenting starter of Fayish bread made from chilled boiled milk with non-sterilized cereals and legumes gave a positive result (fermentation occurred). The starter cultures thus reduced the fermentation time to 8 hrs. The fermentation starters using whole faba bean samples incubated at 30 and 50°C showed an increase in the period of starter formation. The incubation of samples at a temperature of 40 °C led to an acceleration of starter formation compared with incubation at 30 and 50 °C. The fermentation time of crushed green wheat "Freekeh," faba beans, chickpea, lentils, wheat grains, and sesame with chilled boiled milk and incubated at room temperature (25-30 ºC) were 9.5, 9.5, 10, 14, 10 and 13 hrs., respectively. The obtained results showed that the fermentation time of crushed green wheat "Freekeh," faba beans, chickpea, lentils, wheat grains and sesame with chilled boiled milk and incubated at 40ºC were 7.5, 8.5, 8.5, 8.5, 8.5 and 9 hrs., respectively. Also, the study aimed to isolate and identify the microbial strains responsible for this fermentation.Staphylococcus vitulinus was isolated from faba beans, green wheat "Freekeh" and wheat. Staphylococcus lentus was isolated from chickpea and sesame. Enterococcus faecium was also isolated from lentil.