A new yeast strain isolated from pin cushion flower (Scabiosa atropurpura) in our laboratory was selected from 200 yeast isolates as carotenoids producer and identified as Rhodotorula glutinis var. glutinis. The selected isolate was grown in synthetic medium to study the effect of carbon to nitrogen ratio, sources of nitrogen and carbon, mineral salts and incubation temperature on carotenoids production. The results indicated the following optimal conditions: carbon to nitrogen ratio of 5, ammonium sulphate as nitrogen source, sucrose as carbon source, presence of zinc sulphate in the medium and cultivation temperature of 25?C. The studied factors affected the dry biomass as well as the proportion of carotenoids and consequently the colour of pellets of the yeast. The yeast strain was grown under the optimal conditions to study the changes occurring in the medium and the pellets during carotenoids production for 6 days. Carotenoids production started after the first day of incubation and most of the carotenoids content in the yeast cells was produced during stationary phase. The highest cellular (861 μg?g–1) and volumetric (1.9 mg?L–1) carotenoids content were ob- tained after 5 days of growth

An attempt was made to isolate yeast strains from different sources (flowers, trees exudates, fruits and cheese) which have a fast growth rate and high content of carotenoids. Seventy cultures of pigmented yeast were isolated. Forty six yeast isolates were selected and identified by simplified identification method which showed that all isolates belong to Rhodotorula glutinis. These isolates were screened in two steps. Seventeen promising isolates of Rhodotorula glutinis were selected after the primary screening. Then 6 yeast isolates were chosen and passed through the second screening. The most promising isolate (isolated from pin cushion flower, Scabiosa atropurpurea) was selected according to its total carotenoids content expressed as torulene (μg·g -1 and μg·L -1 ). This isolate was reclassified using a number of morphological, biochemical, and physiological characteristics which revealed that the yeast isolate agree well with those of Rhodotorula glutinis var. glutinis. Dry biomass, amount and proportion of individual carotenoids and lipid content of the selected identified yeast were determined.

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Nowadays lake of food security is one of the major world problems. Underutilized crops rich in essential nutrients may considered as an alternative to cover the shortage of staple ones and help in covering the food demand (Nandal andBhardwaj, 2014 andPearl &Burke, 2014). According to Dansi et al. (2012) chia seed is an underutilized and neglected crop. It is rich in nutrients with medicinal value, able to help in treating malnutrition and improve the health status of populations.Chia plant (Salvia hispanica L.) belongs to Lamiaceae family, and Mexico and Guatemala as a native origin. It grows in light to medium clay and sandy soils and even in arid lands with good drainage. It is semi-tolerant to acid soils and drought. The leaves of the plant contain essential oils that act as insect repellents, thus chia can be grown without pesticides. The commercial yield per hectare is ranged from 500 to 600 kg of seeds with trading price varied from 800 to 1200 US $ per ton (Peperkamp, 2014 andSegura-Campos et al., 2014).The seeds of this plant used for different purposes as a human food for about 5500 years with corn in Mexico and preparation of folk medicines in Southern California in USA D UE to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 80% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.

Five sun‐dried peeled roots of Glossostemon bruguieri plants (moghat) from different climatic areas were studied for their chemical and nutritional characteristics and technological application. Starch is the main component of the roots with 54.5–62.4 g/100 g, while protein represents up to 8.3 g/100 g. The ash content was high (≥5 g/100 g) with significant variation between samples. Calcium, magnesium and iron were the major minerals of the roots. The oil is highly unsaturated with about 80% of oleic and linoleic acids, and it is also characterized by high palmitic acid content (13.1–16.6 g/100 g). The roots' protein is low in essential amino acids especially methionine and lysine. The hot drink prepared from the dried root powder was highly accepted by the panelists. The roots have high amounts of dietary fibers, pectin and mucilage, which possess the potential for utilization of the roots as natural functional foods. PRACTICAL APPLICATIONS There is a great interest toward functional food and the link between diet and prevention of certain diseases. Dried powder of peeled roots of Glossostemon bruguieri plants (moghat) is used to prepare a traditional hot drink in the Middle East region. Chemical and nutritional constitutes of the root were determined to predict the potential of this root as a functional food. Non‐starch polysaccharides including dietary fiber, pectin and mucilage were the key components of the roots, which possess health aspects and promote the moghat drink to be a healthy, functional food drink.

Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ( 1 H NMR and 13 C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physicochemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100°C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.

Replacing sucrose with safe natural intense sweeteners has importance in health concerns as a way to produce healthy foods with low caloric value. The present study has been carried out to utilize glycyrrhizin and licorice extract (LE) from Glycyrrhiza glabra L as a substitute of sucrose for sweetening toffee and cake preparation. Sensory attributes of the produced products (toffee and cakes) were evaluated and its biological effects on the body weight, organ relative weight, hematological and biochemical parameters and enzyme activities were studied in vivo. The results indicated that toffee prepared from replacing sugar with glycyrrhizin at 50:50 ratio (750 mg/100 g) showed the highest sensory over all acceptability scores. Replacing 25% glucose syrup with licorice extract (1.37 g /100 g) gave the higher score of sweetness, flavour, overall acceptability and absence of bitterness comparable to those prepared using increase the level of licorice extract. Cakes sweetened with 250 mg glycyrrhizin as 50% sugar replacer had no significant effect on the organoleptic properties but reduced their caloric value. We investigated biological impacts of young male rats fed with low and high doses of glycyrrhizin or licorice extract for 60 days. The results showed glycyrrhizin treated group significantly (P< 0.05) decreased feed intake with insignificant reduction in body weights gain (%) and insignificant increases in feed efficiency ratio as compared to control group but licorice extract treated group showed insignificant increase in body weight gain and feed efficiency ratio compared with the control group. Treatment with glycyrrhizin or licorice extract caused significant reduction in triglycerides (TG), with insignificant increase in high-density lipoprotein (HDL) and decrease alanine transaminase (ALT), aspartate transaminase (AST), and acid phosphatase (ACP) values compared to control groups. Histopathological investigation of liver and kidney tissues of glycyrrhizin treated rats showed completely normal structure with regular arrangement of cell when compared with control group.

Foods supplemented with functional fiber are an effective means for prevention of diseases like obesity, cardiovascular diseases, and diabetes mellitus. The objective of this study was to estimate the dietary fiber content in artichoke stems by-product powder (ASP) and shrimp by-product powder (SBP) and evaluate the protective effect of diet supplemented with their byproducts as natural dietary fiber on weight gain, the blood picture, serum biochemical parameters and liver enzymes activities in obese rats. The results revealed that the crude fiber content was 22.68% in the ASP and 13.65% in SBP. Total dietary fiber fractions were composed of 18.69 and 0.42% soluble dietary fiber, 25.01 and 58.57% insoluble dietary fiber in defatted ASP and SBP, respectively. They also presented high amounts of inulin (18.2 g/100 g artichoke stem) and chitin (58.15 g/100 g shrimp shell). Biological impacts were done on the control group (CG) and compared with obese rat groups which were classified into seven groups; positive group (PC) and groups fed on diet supplemented with ASP and SBP at a level of 5 and 10%, inulin at dose 7.7 %, and chitosan at dose 2.6 %, for 8 weeks. The results showed significant improvement and ameliorated reduction in final body weight, body weights gain (%) and feed efficiency ratio (FER) in all the treated groups compared with the PC. Administration of 10% ASP or SBP significantly decreased body weight by 37.66 and 35.61%, respectively as compared to the high fat diet (HFD) group, while the highest reduction in body weight gain and lower FER were obtained in groups fed on chitosan. Feeding obese rats on diet containing ASP and SBP led to a reduction in the total cholesterol, triglycerides, and low-density lipoprotein cholesterol concentration, decreased in blood glucose level and improved serum liver enzymes activity and antioxidant enzyme activity as compared to the positive group. ASP as a source of inulin and SBP as a source of chitin can be used in the nutraceutical formulation of functional food products and a good source of natural dietary fiber to enhance the nutritional quality for prevention of diseases like obesity, and its associated health risks.