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Articles by Heba H. Salama
Total Records ( 3 ) for Heba H. Salama
  Samah M. El-Sayed , Hoda S. El-Sayed , Heba H. Salama and S. A.H. Abo El-Nor
  Objective: This study aimed to prepare labneh from skim buffalo’s UF-retentate fortified with Moringa oleifera oil using different ratios (100, 150 and 200 mg mL–1) to increase the nutritional and quality of final product. Methodology: The antimicrobial activity of the Moringa oleifera oil was assayed against Gram-positive strains (Bacillus cereus, Staphylococcus aureus and Bacillus subtilus) Gram-negative strains (Escherichia coli, Yersinia enterocolitica, Salmonella typhmirum, Listeria monoytogenes and Pseudomonas aeruginosa), Yeast (Saccharomyces cerevisiae) and other three fungal strains. Also, labneh was fortified with different concentration of Moringa oleifera oil. Functional labneh mixture was inoculated with Lactobacillus acidophilus (1%), Lactobacillus bulgaricus and Streptococcus thermophilus (2%). The chemical composition, antioxidant capacity, vitamins, microbiological analysis and rheological properties of the Moringa oleifera oil and labneh were determined. Results: The Moringa oleifera oil displayed good effect against all of the established microorganisms which the diameter of inhibition zone ranged from 3-14 mm for different concentration of Moringa oleifera oil. Moreover, the acidity and peroxide value for Moringa oleifera oil were 0.91% and 19.5 meq kg–1, respectively. The DPPH scavenging activity (mmol TE kg–1) of oil was 101.2 mM kg–1. Also, the fatty acid composition revealed that oleic acid is the major fatty acid of the oil 81.75%. Moringa oleifera oil content 0.129, 0.461, 0.595 mg/100 g of the δ, γ, α tocopherols, respectively. The total solid, fat, total volatile fatty acid, DPPH scavenging activity, tocopherols and total lactic acid bacterial counts content of labneh increased with the rise of the percentage of added Moringa oleifera oil. Contrary, the protein, ash, acidity and water soluble vitamins (B1, B2, B3, B6 and B9) content of labneh decreased with the increase of the percentage of added Moringa oleifera oil. Rheological properties of labneh decreased with the increase of the percentage added of Moringa oleifera oil and storage period. The count of molds and yeasts in control samples appeared after 2 weeks of storage and raise till the end of storage period. Sensory properties of labneh samples improved and gained higher scores with increase of the ratios of Moringa oleifera oil compared with other samples. Conclusion: Fortified labneh with Moringa oleifera oil can be considered as new product with functional properties and extended the shelf life of this product.
  Mohamed A. Mustafa , Mahmoud Ashry , Heba H. Salama , Samy M. Abdelhamid , Laila K. Hassan and Khaled G. Abdel-Wahhab
  Background and Objective: Yogurt is a distinctive vesicle for active compounds and the widest-spread fermented dairy product. This study aimed to explore the ameliorative role of emulsified yogurt fortified with Ashwagandha Ethanolic Extract (AEE) and probiotic bacteria against Aluminium Chloride (AlCl3)-induced toxicity in rats. Materials and Methods: Yogurt was evaluated chemically, microbiologically and sensory as well as biologically using experimental animals. Results: Results revealed that fortified yogurt with either AEE, probiotics, or their mixture did not disturb the main chemical composition of yogurt. Yogurt antioxidants and phenolic content increased by adding AEE, alone or in the presence of probiotics; however, it decreased after 15 days of storage but remained higher in the mixture-treated yogurt. Furthermore, all the physicochemical and sensory properties were significantly improved with the addition of AEE, separately or combined with probiotics bacteria. The biological study showed oral administration of rats with the emulsions of yogurt fortified with AEE and probiotic bacteria, alone or in combination, together with Aluminium chloride succeeded to decline AlCl3-induced toxicities; this was evidenced by the significant reduction in serum tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL1β), alanine aminotransferase (ALAT), aspartate aminotransferase (ASAT), urea, creatinine, cholesterol, triglycerides and low dense lipoprotein-cholesterol (LDL-c) values. Also, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) were markedly increased in liver, kidney and brain tissues coupled with a sharp reduction in the malondialdehyde (MDA) and nitric oxide (NO). The neurochemical markers, dopamine, serotonin and acetylcholinesterase (ACh-ase) were also favorably improved. Conclusion: It could conclude that AEE and probiotics succeeded to improve physicochemical, microbiological, sensory qualities as well as health benefits as they restored AlCl3-induced hepato-renal-neuro deteriorations; they are promising-supplement for the protection against toxicities.
  Ashraf G. Mohamed , Heba H. Salama , Hoda S. El-Sayed and Amr E. Edris
  Background and Objective: Garlic essential oil (GO) is considered to be one of the effective natural antimicrobial agents for application in food preservation. Therefore the main purpose of this study was to extend the shelf-life of strained yoghurt (SY) by adding GO and compared it with plain skimmed SY which was not done before. Methodology: Garlic essential oil (GO) was prepared at three different concentrations in vegetable oil bases. The antimicrobial activity of these GO bases was evaluated against different pathogenic and food spoilage organisms. Then, each concentration of these GO bases was incorporated into a previously manufactured plain skimmed strained yoghurt (SY) made from buffalo milk to produce GO flavored and vegetable oil based SY containing 10, 50 and 100 ppm of GO. Chemical analysis and textural properties of the product was investigated. The shelf life stability in terms of microbial and sensorial evaluations was also studied during 45 days of storage at 4°C. Results: Addition of GO in vegetable oil bases showed that the antimicrobial activity against some pathogenic bacteria, mold and yeast. When these GO bases were incorporated into plain skimmed SY, it extended its shelf life to 38 days at 4°C compared with 21 days for the plain skimmed SY. Conclusion: The potentials of manufacturing SY with enhanced flavor and shelf life stability by using GO as a plant-based flavoring and preserving agent.
 
 
 
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