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Articles by M.M. El-Sayed
Total Records ( 4 ) for M.M. El-Sayed
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The yield percentage, chemical and physical properties of ethanol precipitated Cress Seed Mucilage (CSM) and flaxseed mucilage (FSM) compared with commercial Guar Gum (GG) were evaluated. Flaxseed or cress seed (100 g) and 900 mL distilled water were stirred for 5 h at a speed of 300 rpm min-1 in a 60°C water bath. The filtered extracted mucilage solution was precipitated with 2 V of 95% ethanol and the mucilage was separated by centrifugation at 3000×g for 10 min. The precipitated mucilage was then dried in a hot air oven at 60°C over night. The FSM yield (10.22% w/w) was higher than that CSM (7.29% w/w). Total proteins and ash contents in both FSM and CSM were higher than those in GG. There was no significant difference in Water Holding Capacity (WHC) of starch gel (2.0% starch) containing GG, FSM or CSM at the same concentration (0.1, 0.2 and 0.6%). However, at 0.4% concentration, the WHC of starch gel containing FSM was significantly lower than those containing CSM or GG. All polysaccharides solutions (1.0%) exhibited shear-thinning behavior, which was more pronounced in GG solution. The GG solution had the highest clarity compared with FSM and CSM solutions. However, the lightness and yellowish degrees were the highest, the redness was the lowest in both FSM and CSM solutions compared with GG solution (1.0%). The foaming capacity of FSM and CSM solutions were the highest compared with GG solution (1.0%). The GG solution had the highest foam stability, while the CSM had the lowest foam stability. The antioxidant activity of the CSM solution was the highest followed by FSM and GG solutions (1.0%).
  M.H. Abd El-Salam , M.N.A. Hassan , A.M. Abd El-Fattah , M.M. El-Sayed , F. Assem and M. El-Aaser
  Background: β-casein was separated from different kinds of milk (Buffalo, cow, goat and camel) . Conjugated Linoleic Acid (CLA) was loaded in β-casein micelles. The micellar solution was frozen then lyophilized and stored in refrigerator. Methodology: A rapid method has been developed for the determination of encapsulated (CLA) in nano β-casein particles. A rapid method has been developed for the determination of encapsulated conjugated linoleic acid in nano β-casein particles. The method is based on the direct measurements of the absorbance of a solution of CLA loaded nanoparticles at 233 nm. Results: The determined CLA was highly correlated with initial concentration of CLA used in encapsulation and with results obtained by ethanol extraction. Conclusion: The method offers the advantage of eliminating the need for solvent extraction of entrapped CLA before spectrophotometric measurement.
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.
  Y.A. Elhassaneen , S.A. Saleh , S.F. El-Abd , M.M. El-Sayed and N.N. El-Nashar
  The aim of this study was to investigate the protective role of Cinnamon Flavonoid Extract (CFE) against histopathological changes in albino rats of Wistar strain treated with Dibutylnitrosamine (DBNA) for 12 weeks. The results indicated that rats treated with DBNA recorded decreasing in the total body and liver weights and increasing in spleen and kidney weights with significant values when compared with the control group all over the experiment period 4, 8 and 12 weeks. Addition of CFE by 150 and 300 mg kg-1 b.wt./day in the presence of nitrosamine induced significant improvements in all organs weights. Also, DBNA treated group had histopathological changes on liver through degeneration hyperemia, inflammatory reaction, kidney through hemorrhages renal casts hyperemia, inflammatory reaction and also urinary bladder through papillary hyperplasia with papillary projection formation in the cell layer of the lining epithelium. The co-treatment of CFE with DBNA leads to prevent some of the previous histopathological changes mainly on liver and urinary bladder and secondary on the kidney. It could be concluded that CFE was effective in protecting against DBNA-induced histopathological changes. These results supported present hypothesis that CFE contains several compounds that are able to prevent or inhibit DBNA toxicity.
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