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Articles by Heba H. Salama
Total Records ( 3 ) for Heba H. Salama
  Heba H. Salama , Samah M. EL-Sayed and Aboelfetoh M. Abdalla
  Objective: Moringa oleifera, described as an important nutritional supplement with a variety of pharmaceutical and functional properties. Therefore, the main purposed of this study was to improve the nutritional value and sensory quality of fortified ice milk by blending with Moringa oleifera dry leaves (MODL) and Moringa oleifera oil (MOO). Methodology: The MODL was combined into ice milk at three different concentrations (0.5, 1 and 1.5%) substituted with the milk solids not fat (MSNF) 12%, while ice milk base mix by MOO was prepared to contain 4, 6 and 8% oil as source of fat. Results: Addition of MODL increased the specific gravity, pH, total solid, overrun, fiber, minerals and vitamins (B1, B2, B6) content of ice milk. Also, adding MOO increased the total solid, oleic acid and vitamin E (α-tocopherol) content of ice milk. Furthermore, viscosity, melting resistance, cytotoxic activity and antioxidant activity increased in fortified ice milk with the addition of MOO and MODL. All these studied parameters improved with raising ratios of added MOO and MODL. Sensory evaluation revealed that the addition of MODL at ratio of 0.5% was higher than other treatments fortified with MODL. Moreover, the total score with comparable acceptability of ice milk with 4 and 8% MOO was lower than 6%. Conclusion: For the emergence of fortified foods by this nutraceuticales, it was recommended that MODL can be used at 0.5% addition and MOO can be used at 6% addition to formulate fortified ice milk to increased health benefits and suitable sensory aspects.
  Suhila A. Saad , Heba H. Salama and Hoda S. El- Sayed
  Artichoke, UF-retentate and Bifidobacteria were used in success to manufacture novel functional labneh treatments in this study. Artichoke (Cynara scolymus L.) puree was added in ratios of 0, 15, 30 and 45% of the formula. Bifidobacterium bifidum, Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) were added to produce lactic acid and healthy compounds. Total solids, fat/dry matter, ash, pH values, Total Nitrogen (TN), Soluble Nitrogen (SN) contents and Total Volatile Fatty Acids (TVFA) were determined. All samples texture profile measurements were also carried out. Streptococcus thermophilus continuously increased in all treatments followed by slight decrease towards the end of the storage period especially with control. Also, Bifidobacterium bifidium numerous increased during storage period to reach up to log 9.00 CFU g–1 especially in the treatment that contained 30% artichoke puree. Results demonstrated that artichoke is a suitable food carrier that allows the survival of potentially probiotic strains. Preferences of treated samples 15 and 30% artichoke puree were as well as the control especially in outer appearance and flavour.
  Tamer M. El-Messery , Marwa M. El-Said , Heba H. Salama , Dina Mostafa Mohammed and Gaspar Ros
  Background and Objective: Mango peel is an excellent source of bioactive compounds especially Phenolic Compounds (PC). Due to the difficulty of adding the mango peel to food products as a solution we evaluated the feasibility of encapsulating a phenolic-rich extract from mango peel (MPPE) then added to milk beverage and the therapeutic effectiveness in protecting against oxidative stress was investigated. Materials and Methods: The characterization of MPPE microcapsules has been conducted by Scanning Electron Microscopy (SEM) and Encapsulation Efficiency (EE). The MPPE microcapsules were added in different proportions to the milk (1, 2 and 3%), physicochemical properties and the viscosity were evaluated during 14 days of cold storage. In vitro simulation digestion process (oral, gastric and intestinal phase) was evaluated for the total phenolic and flavonoid content (TPC and TFC) and antioxidant activity for both Mango Peel Phenolic Extract (MPPE) microcapsules and milk beverage supplemented with MPPE microcapsules. The milk beverage supplemented with microcapsules was investigated against oxidative stress using CCl4 injected rats. Results: The physicochemical properties of the milk beverage supplemented with microcapsule were not significantly affected compared to the control sample. Furthermore, TPC, TFC and antioxidant activity values were increased significantly (2-3 times) at the end of the simulation digestive process for both MPPE microcapsules and milk beverage supplemented with MPPE microcapsules each individually. In vivo experiment, the total antioxidant and catalase levels were increased and the lipid peroxide, Alanine Transaminase (ALT), Aspartate Transaminase (AST) and Alkaline Phosphatase (ALP) activities were decreased when used milk beverage supplemented with MPPE microcapsules. Conclusion: These results demonstrated that MPPE microcapsules rich in bioactive components can be used as a chemo-preventive agent against oxidative stress disorders in experimental rats.
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