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Articles by Gamil F. Bareh
Total Records ( 2 ) for Gamil F. Bareh
  Hamdy A. Shaaban , Hatem S. Ali , Gamil F. Bareh , Abdel Rahman S. Al-khalifa and May M. Amer
  Background: Nowadays, packaging research is receiving considerable attention because of the development of eco-friendly materials made from natural polymers such as chitosan (CH) and hydroxypropyl methylcellulose (HPMC). Essential oils are effective antimicrobials on important some pathogenic bacteria and can be added packaging materials due to absorb various surfaces. Objective: The main purposed of this study was to prepared antimicrobial films by incorporating different concentrations of marjoram, clove and cinnamon essential oils, into chitosan and hydroxypropyl methylcellulose films against foodborne pathogens. Methodology: Chitosan (1% w/w) was dispersed in an aqueous solution of glacial acetic acid (0.5% w/w) at 25°C. Following overnight agitation, essential oils were added to the chitosan solution. Hydroxypropyl methylcellulose 1% weight was dispersed in de-ionized water at 80°C. After the dissolution of the polysaccharide, essential oils were added. Essential oils clove (Syzgium aromaticum), marjoram (Origanum majorana ) and cinnamon (Cinnamomum zeylanicum ) were extracted by hydro-distillation. The antibacterial effects of essential oils were studied against three important food pathogens, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes by application of agar diffusion method. Also, antimicrobial effectiveness of films were studied by tryptone soy agar with 3% NaCl was used as a model solid food system (TSA-NaCl). Results: The intensity of antimicrobial efficacy was in the following order: Marjoram>clove>cinnamon. The antibacterial effectiveness of the prepared films against E. coli , S. aureus and L. monocytogenes was studied at 10°C during 12 days. The HPMC-EO and CH-EO composite films present a significant antimicrobial activity against the three pathogens considered. In all film matrices, marjoram exhibited the highest antimicrobial activity. A complete inhibition of microbial growth was observed for CH or HPMC-marjoram films for E. coli , HPMC-marjoram for L. monocytogenes and HPMC-clove for S. aureus . Conclusion: The HPMC-EO and CH-EO composite films, containing clove, cinnamon or marjoram, showed a significant antimicrobial activity (bacteriostatic effect) against the three pathogens studied (E. coli , L. monocytogenes and S. aureus ). In all film matrices, marjoram exhibited the highest antimicrobial activity.
  Hesham A. Eissa , Attia A. Yaseen , Gamil F. Bareh , Wafaa A. Ibrahim and Amr F. Mansour
  Background and Objective: Wheat grass juice contains many vitamins, minerals, polyphenols, antioxidant and medicinal practices for treating various disorders, so it is one of the better juices to improve the nutritional quality of the other juices. This study was carried out to produce highly nutrients juice from wheat grass juice (WGJ) with cantaloupe juices (CJ). Materials and Methods: Five blends were prepared, based on partial replacement of CJ with different ratios (10, 20, 30, 40 and 50%) of wheat grass juice (WGJ). Cantaloupe (Cucumis melo L.) juice and wheat grass (Triticum aestivum cv.) juice were optimized to a blended juice which was filling in pet bottles (200 mL capacity) at room temperature. Physico-chemical properties, bioactive compounds, color attributes, aroma compounds and sensory evaluation of juices were evaluated. The data were statistically analyzed by two-way ANOVA. Results: Minor changes in pH, total soluble solids, acidity and bioactive compounds were showed. A remarkable improvements in vitamin C, minerals (Fe, Cu, Zn and Ca), antioxidant activity, flavonoids, phenolic compounds, total chlorophyll and total carotenoids were achieved with the increasing proportion of WGJ in the blend juice. Addition of WGJ to the CJ caused changes in the aroma profiles, increases could noted for alcohols and aldehydes with a main reduction in the concentration of acetates and non-acetates esters. Conclusion: All quality characteristics especially color attributes and sensory evaluation tests showed that 10% of CJ could be replaced with WGJ providing a good quality of juice with higher bioactive compounds and considered as most stable antioxidant activity and also could be recommended for consumption as a new juice.
 
 
 
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