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Articles by Marwa M. El-Said
Total Records ( 3 ) for Marwa M. El-Said
  Marwa M. El-Said , Tamer M. El-Messery and Heba H. Salama
  Background and Objective: The consumption of purple rice has become popular where the bran contains a high amount of fibers, vitamins, minerals and bioactive components such as phenolic compounds, flavonoids and antioxidants. This research aims to produce light ice cream using Purple Rice Bran (PRB) as a fat replacer and source of bioactive components. Materials and Methods: The ice cream formulations were assessed for the physicochemical properties, the content of bioactive components (antioxidants, phenolic compounds and flavonoids) and sensory characteristics. Also, in vitro bioaccessibility of the bioactive components was evaluated during the oral and gastrointestinal digestion. Results: The ice cream formulations supplemented with PRB contained a high content of total solids, protein, ash and fiber. Furthermore, the addition of PRB had a slight effect on the physical properties of ice cream. Ice cream supplemented with PRB contained a significant increase in the total phenolic compounds, flavonoids and antioxidant activity (DPPH and FRAP assay) compared to the plain ice cream (without PRB). The addition of PRB in the ice cream formulation didn't have a significant impact on sensory characteristics. In the stimulation digestion, the release of phenolic, flavonoids and antioxidants compounds from the ice cream samples supplemented with PRB was in a higher amount compared to the control sample. Conclusion: The overall results indicated that PRB can display a favorable natural factor to produce novel light ice cream with health benefits.
  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.
  Ahmed Noah Badr , Marwa M. El-Said , Tamer M. Elmessery and Adel G. Abdel-Razek
  Background and Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. Materials and Methods: Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat’s blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. Results: Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat’s diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. Conclusion: Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat’s model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
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