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Articles by Hamdy A. Shaaban
Total Records ( 2 ) for Hamdy A. Shaaban
  Khaled F. Mahmoud , Mona A. Ibrahim , El-Demery Mervat , Hamdy A. Shaaban , Mohie M. Kamil and Nefisa A. Hegazy
  Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT and α-tocopherol at different concentrations levels. The highest antioxidant activity of OPWE and LPWE reached to 63.866 and 52.741% at extract concentration 120 mg mL–1. Furthermore, antioxidant activity of OPEE and LPEE were maximized to reach to 81.347 and 61.534% at extract concentration 120 mg mL–1, respectively. After nanoencapsulation, the DSC showed that the melting point was increased from 73.6-231.8°C for (OPEE) before and after encapsulation, respectively. The TEM showed that the particle size of orange extract was 38 nm before encapsulation and raised a minimum of 4.2 nm after encapsulation and re-dispersion. The encapsulation efficiency of all orange peel extract formulas (10% maltodextrin+2% arabic gum per peels extract), (8% maltodextrin+2% arabic gum per peels extract), (10% arabic gum per peels extract) and (10% maltodextrin per peels extract) were increased to 87.65, 97.62, 63.81 and 72.32%, respectively. Orange peels extract nanoencapsulated (OPNE) characterized with its highest antioxidant potential in all storage period, while the nanoencapsulated of lemon peels (LPNE) gave the lowest antioxidant 52.44% after 60 days storage at 4°C. The OPNE was applied in cake. The obtained cake samples were sensory evaluated. Cake samples showed no significant difference in color, odor, taste, texture and overall acceptability. Finally, the extracts of dried orange or lemon peels could be considered as potential antioxidant ingredients in food products.
  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.
 
 
 
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