A Study on the Use of Some Natural Extracts as Anti- Fungi to Prolong the Conservation of Wheat and Its Products.

Emara, M. F.; El-Karamany, A. M. M.; Bassuony, Nemat I.; Atwa, M. A.; Soliman, S. A.

doi:10.21608/jfds.2010.82094

Cited by 2 publications

(2 citation statements)

References 11 publications

(11 reference statements)

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“…From Table ( 14), it could be observed that cake samples containing 9 to 15% banana peels powder (BPP) showed their free of mold and yeast until 6 days of storage, while the mold and yeast growth appeared at the lower substituted cakes with banana peels powder (BPP), (3 and 6%) and control sample after 6-12 days of storage. These results are agree with Emara et al (2010) who evaluated for their banana peels powder (BPP) effectiveness inhibition on some groups of microorganisms growth, these finding may be related to the comparative high natural antioxidants content and antioxidants activity in (BPP).…”

Section: -Microbiological Qualitysupporting

confidence: 91%

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Ahmed

El-Sharnouby

El-Waseif

2021

Journal of Food and Dairy Sciences

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The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.

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Section: -Microbiological Qualitysupporting

confidence: 91%

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Ahmed

El-Sharnouby

El-Waseif

2021

Journal of Food and Dairy Sciences

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“…Water, ethanol and chloroform extracts from carrot seeds, leaves and root reduced the fungal growth rate. No aflatoxin was produced by fungi in wheat samples treated by extracts of carrot seeds, leaves and roots (Emara et al, 2010). El-Shehawy et al (2010) reported that total phenolic compounds (as gallic acid) of black berries leaves methanolic extract was 100.54 mg/ml.…”

Section: Introductionmentioning

confidence: 99%

Carrot Leaves: Antioxidative and Nutritive Values

Goneim

Ibrahim

El-Shehawy

2011

Journal of Food and Dairy Sciences

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This study was carried out for chemical assess of yellow carrot leaves and possibility to use its methanol and acetone extracts as a new source of natural antioxidants instead of artificial antioxidants due to its negative effect on human health. So, chemical composition of carrot leaves were estimated, as well as methanol and acetone extracts content of phenolic compounds using liquid chromatography and also, antioxidant activity of both extracts were studied prior to the sunflower oil stored in opened bottles stored at 63°C as an oxidation accelerated conditions for 60 days using acid number, peroxide value, antioxidant effectiveness and thiobarbituric acid value changes. Obtained results showed that carrot leaves could be considered as a source of carbohydrates and protein, which represented 61.36% and 20.27% (dry weight), respectively. Also, it was a good source of some minerals such as potassium (975.00 ppm). It was observed that extraction efficiency of methanol was higher than acetone where, it contained 82.07 mg/ml total phenols as galic acids. Both of two extracts had antioxidant effect. It was found that there were no significant differences between control treatment and all treatment up to 45 days of storage and the best antioxidant effectiveness was observed for D treatment (0.15% acetone extract) compared with other treatments. The results also showed that thiobarbituric acid values did not show significant differences between all treatments up to 30 days of storage and it ranged between 0.515 to 0.788 mg malonaldehyde/kg oil. Therefore, it was recommended to use carrot leaves as a new source of natural antioxidants, as well as source of some minerals to fortify some food products.

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A Study on the Use of Some Natural Extracts as Anti- Fungi to Prolong the Conservation of Wheat and Its Products.

Cited by 2 publications

References 11 publications

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake

Carrot Leaves: Antioxidative and Nutritive Values

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