Lemon peel extract is a natural source of improving biologically and physiological functions. The aim of this study is to evaluate antioxidant, phenolic compounds, cytotoxicity and antimicrobial potential of lemon peel water extracts. Fresh and dried lemon peel extracts at concentrations of 1,2 and 4% were used to enhance Labneh quality. The hemical, physical, rheological, microbiological and sensory properties of the tested samples were evaluated (at 5±1°C) after 30 days of storage. Dried lemon peel extract (DLPE) recorded high radical scavenging activity, total phenolic and flavonoids contents compared to fresh lemon peel extract (FLPE). Dried lemon peel extract has potent, also, antiproliferative effects with CC50 = 61.2 μg/ml which provided a promising approach to its safety. DLPE possessed a great antimicrobial activity against all tested microorganisms. Meanwhile, total solids, ash, fat and protein values were slightly affected by extracts addition in Labneh samples. Antioxidant activity was increased with increasing the concentration of lemon peel extracts. Control sample recorded the highest values of hardness, while cohesiveness, gumminess and chewiness values were gradually decreased with higher concentrations of lemon peel extracts till the end of storage period. Total bacterial counts of Labneh samples were increased, reached the maximum after 7 days of storage. Psychrophilic bacteria, Yeasts & moulds and coliform bacteria were not detected in processed Labneh up to 3 weeks of storage period. The addition of lemon peel water extracts (fresh or dried up to 4%) improved Labneh flavor, body & texture and appearance at 5±1°C for 30 days of storage.

No abstract

n this research sweet lupine seeds flour (Lupinus albus L.) was used as a meat replacer and a binder agent in luncheon like products. The effect of replacing meat by lupine seed flour at different levels (30%, 60% and 100%) on the chemical, physical, sensory properties and microbiological analysis of luncheon like products was evaluated during storage at 3 ºC for 4 months. The results showed that the lupine flour was rich in crude protein, crude fibers and is a good source of lysine and aromatic amino acids (phenylalanine and tyrosine). The results showed that sweet lupine flour is characterized by good function properties that makes it useful in meat products. Luncheon like products formulated with different replacement levels of sweet lupine flour had lower moisture, crude fat and higher protein and fiber contents than control sample. The total volatile nitrogen (TVN) and thiobarbituric acid (TBA) of luncheon like products were decreased by increasing the replacement levels of sweet lupine flour. However, pH value and water holding capacity (WHC) had an opposite trend. The incorporation of sweet lupine flour into luncheon like products resulted in enhancing the microbiological quality. Sensory evaluation results showed that lupine substitution up to 60% had no effect on texture, flavor and overall acceptability and enhanced shelf life. Moreover, the manufacture costs of luncheon like products were significantly reduced by lupine flour levels increment. Luncheon rolls prepared by 30, 60 and 100 % lupine flour save 20.99, 42.85 and 70.84 % of production costs, respectively. Consequently, it could be recommended that sweet lupine flour is a novel legume food that could be used for manufacturing new meat like products with a high nutritional value and cheap in price without significant changes in quality and acceptability as well as increasing the shelf life during storage period.

This search aimed to study the bioactive components of lavender leaves and using it to prolong the shelf life of the cake. Different preparations of the lavender leaves including the extraction of the essential oil, the water extract, and the dried powder were obtained. The chemical composition and total phenols and flavonoids of lavender leaves were determined. The antioxidants, antibacterial, and cytotoxic activities of lavender leaves essential oil were measured. Total phenols content in lavender leaves powder was higher than that of lavender leaves water extract (15.74 vs. 2.36 mg gallic acid equivalent /g). The lavender leaves essential oil exhibited the highest antioxidant activity (85.32%) followed by lavender leaves powder (76.71%) then lavender leaves water extract (27.38 %). Also, lavender leaves essential oil has activity against pathogenic bacteria like Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhi, also it has a strong antitumor activity against intestinal carcinoma cells line (Caco-2). The results of sensory evaluation showed that the best characteristics were obtained with using 600 ppm of essential oil, 10% of the water extract, or 7.5% of the leaves powder. In conclusion, it is possible to extend the shelf life of the cake to 28 days by addition of 10% of the lavender leaves water extract or 7.5% of lavender leaves powder to cake ingredients or to 4 months by addition of 600 ppm of lavender leaves essential oil compared to 7 days for control sample at room temperature and also with good sensory properties for the produced cake.