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Articles by Atif Farrag
Total Records ( 2 ) for Atif Farrag
  Atif Farrag , Tamer Mohammed El-Messery , Marwa Mohamed El-Said , Tarek Nour Soliman and Hala Mohamed Fakhr El-Din
  Background and Objective: Polyphenols are natural antioxidants have proved to be effective for inhibiting different human diseases such as several types of cancer, coronary artery and cardiovascular diseases, The aim of this work is utilization of whey proteins (WP) with maltodextrin (MD) as wall material for microencapsulated of grape pomace polyphenols. Materials and Methods: Polyphenols were extracted from prepared grape pomace (skin and seed). Water extracted polyphenols were assessment. Microencapsulation of polyphenols was followed using Whey Protein Concentrate/Maltodextrin WPC/MD at different ratios of 100:00, 80:20, 60:40, 40:60 and 20:80 with Arabic gum (AG) 0.5% as double wall material. Results: Microencapsulation efficiency and properties of resultant capsules were followed. Polyphenols yield increased with increasing the percentage of pomace prepared concentrations. Extraction of polyphenols at 100°C/1 min with 20% grape pomace recorded highest total phenolic compounds (475.80 mg gallic acid g–1) and Radical Scavenging Activity (RSA) 93.75%. Wall material of WPC:MD ratio of 60:40 recorded highest microencapsulation efficiency of 95.28%. Smallest particle diameter D32 of polyphenol capsule was recorded 822.26 nm with using whey protein only as coated wall material. The obtained results that capsule containing 100 WPC as wall materials had better release of 83% of phenolic compounds. Conclusion: The results indicated that incorporation of MD with WPC improved microencapsulation process and this results agreement with that finding in encapsulation efficiency (EE).
  Tamer Mohammed El-Messery , Marwa Mohamed El-Said , Nadia Mohamed Shahein , Hala Mohamed Fakhr El-Din and Atif Farrag
  Background and Objective: Orange peels (OP) as a fruit waste is a rich source of polyphenolic compounds (PC). In this research, the different concentrations of orange peel were extracted to obtain the highest PC concentration. Materials and Methods: The aqueous orange peel extracts (OPE) were encapsulated using coacervation method. Different ratios between wall materials (whey protein concentrate (WPC) and gum arabic ((GA) 3:1, 3:2 and 3:3) were investigated. The ratios between OPE and wall materials were 1:10 and 1:20. Encapsulated OPE was supplemented in yoghurt. The encapsulation efficiency (EE) was evaluated for capsules while phenolics content (PC), physiochemical and texture properties of yoghurt samples were evaluated during cold storage (fresh, 7 and 15 days). Results: The higher EE (95.4%) was observed when used WPC: GA at ratio 3:1 and OPE: wall materials at ratio 1:10. There aren't any significant influences on the physiochemical and texture properties of yoghurt samples. The organoleptic properties of supplemented yoghurt had gained acceptable flavor and satisfied scores from judging persons. Conclusion: Application of microcapsules as a carrier of orange peel extract in yoghurt (WPC: GA at ratio 3:1 and OPE: wall material at ratio 1:10) had the best potential to be successfully applied.
 
 
 
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