The main objective of this study is using calcium alginate to encapsulate Syzygium cumini seed polyphenolic extract to maintain its stability and functionality. Calcium chloride was exploited as a cross‐linking agent to get the final form as calcium alginate capsules. Two different methods for drying of capsules were conducted; freeze‐dried (FD.C) and vacuum dried (D.C). Encapsulation efficiency for FD.C and D.C was 75.96 ± 0.68% and 70.20 ± 0.59%, respectively. The scanning electron microscopy (SEM) photographs and the mechanical properties indicated that the polysaccharide networks of D.C were strongly firm to prevent the release of total phenolic content (TPC) in gastric phase. FD.C showed fragile polysaccharide networks however, prevented the release of TPC in gastric phase and exhibited more release of TPC than D.C in intestinal phase. The microencapsulation process improved the thermal stability of the extract with 171.97°C and 180.36°C for FD.C and D.C, respectively. Novelty Impact Statement Sodium alginate in combination with calcium chloride was exploited to fabricate controlled release microcapsules. The fabricated microcapsules physically interacted with Syzygium cumin seeds polyphenols. The polyphenolic microcapsules were characterized with high ability to preserve polyphenols in gastric conditions and admitted with release of polyphenols in intestinal conditions. Moreover, the resulted microcapsules increased the thermal stability of grafted polyphenols. Thus, the obtained results would pave a new technique for medical purposes as controlled release systems or more stable capsules for food additive.

This study aimed to utilize of the agro-industrial wastes as a cheap materials for the production raw material for using in fermentation processing, at the same time eliminates environmental impact of open burning of waste. Conditions for acid hydrolysis of waste, to produce hydrolysate containing invert sugar were study. In this respect, milled rice straw, cotton stalks and beet pulp were subjected to pretreatment using diluted acid solution at high temperature to enable production of the maximum amount of fermentable sugars from acid hydrolysis. The effects of various operating variables including pretreatment temperature, pretreatment time of reaction, the concentration of acid, the solid-to-liquid ratio and soaking time on the degree of lignin removal and liberation of reducing sugar. Acid pretreatment was carried out with H2SO4 at 1-5% (w/v) concentrations at 121°C and Solid: liquid ratio ranged from 1:5 to 1:25(W/V) for time ranging from 20 to 120 min. The results reveal that, there was a significant differences among the three by-products. The optimal reaction conditions, which resulted in an acid hydrolysis, were (1:20) (w/v) solid to liquid ratio; 121˚C hydrolysis temperature; 4% (w/v) acid concentration, 90min reaction time and presoaked for 36 hours.

THIS WORK was conducted to study the effects of different levels of olive pomace (OP) on body weight gain, feed intake and feed conversion efficiency of rats. Experimental rats nutrition supplemented to diabetic rats (7 rats in each group) for 42 day. After the 42 nd day, chemical analysis of marker enzyme (MDA, TAC and SOD), liver function (ALT, AST and T-protein), kidney functions (Creatinine and Blood urea), lipid profile (triglycerides, total cholesterol, HDL, LDL and vLDL), and haematological analysis was recorded. The highest effects of supplementation of olive pomace in rats nutrition on body weight of rats, were 200, 200, 205 and 225 g, of treatments (2.5, 5, 7.5 and 10% of OP), respectively as compared with normal control (0 % OP), which was 190 g. Also, the most effective treatments were 10% of OP of blood biochemical and haematological parameters, comparing with normal nutrition. Therefore, it is recommended to add olive pomace at 5%, 7.5% and 10% in rats nutrition to improve performance and health.

The effect of a diet with cow's milk fed "CM-F" on the newly born male Friesian calves meat and fat quality as well as its chemical composition was studied. Longissimus dorsi muscles were collected from a total 12 Friesian calves fed on diets containing concentrated feed mixture (CFM) (control) as well as liquid cow milk fed (MF) (treatment). The meat and fats quality of muscles were evaluated, the fats includes the cooking and palatability traits. The muscles were subjected to different cooking treatment (blanching and blanching-frying), then evaluated chemically and organoleptically. Breeding exerted a major influence on meat quality (cooking, and palatability traits). Raw and cooked meat quality (moisture, protein, lipids, ash, meat color, pH and water retention capacity) and eating quality of cooked meat (odor, flavor and texture) were determined. The Milk fed (MF) group exhibited a higher fat percentage, lower water holding capacity, and cooking losses, and higher scores for tenderness and juiciness than the CFM group. The percentage of saturated fatty acids was higher in the MF group. Although juiciness was negatively correlated with cooking loss, meat from CFM received the highest ratings for juiciness, despite sustaining the greatest cooking losses. The results suggest that milk use in veal production, produced palatable meat, and could be an advantageous alternative in terms on meat and fat quality.

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