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Articles by Tamer Mohammed El-Messery
Total Records ( 4 ) for Tamer Mohammed El-Messery
  Jihan Mohamed Kassem , Hayam Mohamed Abbas , Ashraf Gaber Mohamed , Wafaa Kamel Bahgaat and Tamer Mohammed El-Messery
  Background and Objective: Producing healthy and functional dairy products are still having great demand. The aim of present study was to prepare a new or imitated processed cheese spreads convenient to consumers who suffer from high blood pressure and also to prepare sweet processed cheese suitable for children. Materials and Methods: Pumpkin processed cheese spreads (PPCSs) were manufactured by using 3 ratios of pumpkin paste (5, 10 and 15% w/w) to serve 3 treatments (T1, T2 and T3, respectively) and compared with control. Chemical parameters like total solids, ash, protein, fat and fiber were achieved. Potassium and sodium contents were also displayed besides texture profile and antioxidant activity of PPCSs. Sensory evaluation was also carried out of all final samples. Statistical analysis was performed by using the User's Guide of SAS. Obtained data indicated that there were no significant differences in total solids and ash contents between treatments with different ratios of pumpkin paste and control samples. Results: For fiber content, it was increased by increasing the ratio of pumpkin paste comparing to control one. On the other side, the more concentration of pumpkin paste in cheese spread samples, the more content of potassium and the less content of sodium. Thus, increment the rate of pumpkin in processed cheese caused contract the ratio of sodium/potassium in the final product. Scavenging of free radicals of pumpkin-processed cheese samples were in rise by increasing the ratio of pumpkin percent. The highest percent of pumpkin paste (15%) had significantly (p<0.05) gained the highest content of phenolic compounds (205 mg/100 g gallic acid). Texture profile data revealed that addition of pumpkin paste in the blends decreased the firmness of processed cheese compared to control. Decreasing in firmness was inversely proportional with increasing pumpkin paste ratios in the blends. It was 7.289, 6.801, 5.952 and 4.961 N for control, T1, T2 and T3, respectively. Conclusion: It was concluded that preparing a sweet processed cheese spread analogue using 10% pumpkin paste gained the preferable acceptability and success to prepare new sweet product suitable for children and patients who suffer from hypertension. Treated samples had low sodium and more potassium contents.
  Doha A. Mohamed , Minar Mahmoud Hassanein , Tamer Mohammed El-Messery , Mohamed Tawfeek Fouad , Marwa Mohamed El-Said , Karem Aly Fouda and Adel Gabr Abdel-Razek
  Background and Objective: Olive pomace (OP) is the by-product of olive oil production. The OP contains large amount of phenolic compounds. The aim of the present study was to investigate the anti-diabetic effect of yoghurt supplemented with probiotics and olive pomace extract (OPE) in diabetic rats. Materials and Methods: Ultrasonic-assisted method was used for extraction of OP. Total phenolic content of OPE was estimated. The antibacterial activity of OPE was determined. Yoghurt supplemented with probiotics and OPE was prepared. Antioxidant activity, titratable acidity, water holding capacity (WHC) and organoleptic properties were evaluated in yoghurt. Anti-diabetic effect of yoghurt against type-2 diabetes was evaluated in rats. Blood samples were collected for determination of plasma glucose, insulin, lipid profile, plasma markers of oxidative stress, tumor necrosis factor-α, liver and kidney functions. Data were analyzed statistically using the one-way analysis of variance (ANOVA) followed by Duncan’s test. Results: The OPE contains 720 mg gallic acid equivalent g–1 dry weight. The HPLC analysis revealed the presence of many phenolic compounds such as vanillin and sinapic acid in OPE. OPE possess antibacterial effect against pathogenic bacteria. Antioxidant activity of yoghurt increased with the increment in OPE concentration. During storage the pH and acidity of yoghurt showed continuous decrease and increase, respectively. The WHC of fresh yoghurt decreased slightly with increasing OPE concentration, while WHC increased during storage. Hardness of yoghurt was affected non-significantly with increasing the concentration of OPE and storage periods until the 14th day. Organoleptic results revealed that yoghurt could be supplemented with OPE up to 1.5%. Diabetic rats showed significant changes in plasma glucose, insulin, lipid profile, TNF-α, oxidative stress markers and kidney function. Oral administrations of yoghurt supplemented with probiotic and OPE to diabetic rats showed significant improvement in all the studied biochemical parameters with different degrees. Conclusion: Yoghurt supplemented with probiotics and 1.5% OPE was the most promising in improving type-2 diabetes in diabetic rats.
  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.
  Tamer Mohammed El-Messery , Marwa Mohamed El-Said and Eman Sayed Abdelkader Farahat
  Background and Objective: The Mandarin fruit is a wonderful source of essential dietary nutrients. The liposome is an encapsulation method to incorporate the phenolics in functional food. The objective of this study was production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Materials and Methods: The encapsulation efficiency (EE) of mandarin peel extract powder (MPEP) was examined at five concentrations (0.2, 0.4, 0.6, 0.8 and 1% w/v) and inclusion the highest EE in processed cheese by replacing water with MPEP nanoliposomes at ratios 25, 50 and 100% v/v. The physicochemical properties and phenolics content for processed cheese were analyzed. Rustles: High EE (>80%) of MPEP nanoliposomes was achieved. The chemical composition of the resultant processed cheese was in accordance with the Egyptian standard for half fat processed cheese. Physical and organoleptic properties and color parameters of processed cheese supplemented with MPEP nanoliposomes inferior to the control. Conclusion: The characterizations of processed cheese samples supplemented with MPEP nanoliposomes remained unaffected during cold storage. The MPEP nanoliposomes were effectively retained within processed cheese, presented a simple and effective delivery vesicle for phenolic compounds.
 
 
 
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