Mold Counts Research Articles

Development of Dusun Traditional Fermented Fish (Bosou Ikan) Using Different Concentrations of Tuhau (Etlingera coccinea)

This study aimed to determine the best formulation of Dusun traditional fermented fish (Bosou ikan) through sensory evaluation employing a 9-point hedonic test. Various concentrations of Etlingera coccinea, ranging from 0% to 8% w/w, were incorporated into fermented fish samples. Results revealed that the formulation containing 2% E. coccinea (F1) consistently exhibited superior sensory attributes, maintaining the traditional appearance while enhancing aroma, taste, and overall acceptability. Statistical analysis using the Friedman test confirmed F1's superiority, showing the lowest mean rank among alternatives (p<0.05). Proximate analysis of F1 demonstrated notable increases in ash, crude fat, crude fiber, and crude protein content compared to Control Bosou ikan formulations, indicating enhanced nutritional profiles. Shelf-life analysis demonstrated a more controlled trend in reducing total viable count and total yeast and mold counts for the F1 formulation compared to the control, suggesting a potential influence of E. coccinea in inhibiting excessive microbial proliferation. Comparison of microbial loads between raw and cooked samples revealed that cooking effectively eliminated microbial counts, reaching safety consumption levels of 4 log10 CFU/g (total yeast and mold) and 6 log10 CFU/g (total viable count). The decrease in pH of raw and cooked samples over one month was attributed to increased acidity resulting from the activities of Lactobacillus sp., which utilizes carbohydrates in the medium to produce lactic acid. The study highlights that the F1 formulation with 2% Etlingera coccinea offers the most favourable sensory characteristics, proximate analysis, and microbial quality, providing valuable insights for product development in Bosou ikan production.

Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach

Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60–90 %), GA (10–30 %), RO (5–20 %), and GI (5–10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.

Enhancement of bioactive compounds and nutritional quality of pomegranate arils during storage by ultrasound pretreatment

We investigated the efficacy of different ultrasound pretreatments on the physicochemical attributes and decay of pomegranate arils during cold storage. Arils were treated using an ultrasonic processor with an intensity of 45 kHz at different temperatures (4, 20, and 30°C) and times (5 and 10 min). The results indicated that with an increase in temperature and duration of ultrasound (US), most physicochemical traits of arils preserved better than control. However, appearance quality was higher in lower temperature and duration treatments. US treatment, at 30°C for 5 and 10 min resulted in the lowest percentage of weight loss (0.71%) and decay (9.66%), respectively. The lowest bacterial (0.39 log CFU/g) and yeast and mold (0.56 log CFU/g) counts were recorded in US-treated arils at 30°C for 5 and 10 min after 7 days of cold storage. The highest titratable acidity (1.80%) and antioxidant capacity (70.66%) found at 5 min under 20°C and 10 min under 30°C, respectively. The highest phenolic content (129.1 mg 100g−1 F.W.), anthocyanin content (151.76 mg 100g−1 F.W.), and desirable taste (4.66), were obtained at 30°C for 10 min treatment. The results indicated the potential of US pretreatment to maintain quality and sensory characteristics and reduce the decay of pomegranate arils.

Application of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes as natural antifungal preservatives in packed fresh pasta

The aim of this research was to the effect of Cinnamomum verum and Syzygium aromaticum extract-loaded liposomes (from 0.1% to 0.5%) on the shelf-life of fresh pasta during 28 days of storage in the refrigerator (4 ± 1 °C). The liposomeadded fresh pasta samples were examined concerning some physical, chemical, sensory, and microbiological properties. According to the results, the addition of extract-loaded liposomes reduced weight increase, volume increase, and also increased cooking loss. The incorporation of Syzygium aromaticum-loaded liposomes resulted in a significantly higher increase in total phenolic content and antioxidant activity of fresh pasta. In which the increase of the total phenolic content and antioxidant activity at the end of storage (28 days) were from 259.20 to 288.13 mg GAE/kg and from 48.65% to 56.79%, respectively. However, moisture content and water uptake demonstrated a reduction following a 28-day storage period. The results of yeast and mold analyses revealed that after 28 days of storage, Syzygium aromaticum liposome-loaded fresh pasta samples had a lower yeast and mold count than other samples. In terms of sensory evaluation, the samples were generally found to be of an acceptable standard, with ratings above a certain average.

Effect of sodium lignosulfonate and propionic acid application rate on dry matter losses, nutritional composition, in vitro gas production, and fungal populations of high moisture alfalfa hay mini bales

This study evaluated the effects of application rate (AR) of sodium lignosulfonate (MBL) and propionic acid (PRP) on high moisture alfalfa hay spoilage during storage and its nutritive value. Treatments (TRT; MBL and PRP) were applied at four AR: 0 (CON), 2.5, 5 and 10 g/kg (fresh basis) to alfalfa hay at 68.5 % dry matter (DM), packed into mini bales and stored for 33 d. Data were analyzed as a randomized complete block design (5 blocks) with a 2 TRT × 4 AR factorial arrangement. At d 33, DM losses were decreased by PRP at 5 and 10 g/kg (x¯=0.9), vs. CON (6.92) and MBL (6.63 ± 1.13 %). Visual moldiness (0–10 ranking) and mold counts were also decreased by PRP at 5 (2.4 and 5.30) and 10 g/kg (0 and 2.7) relative to CON (6.0 and 7.13) and MBL (5.85 ± 0.67 and 7.21 ± 0.31 log cfu/fresh g, respectively). Both TRT kept aNDF and ADF concentrations low at 2.5 g/kg AR (464 and 319) and to a greater extent at 10 g/kg (442 and 307), relative to CON (494 ± 8.1 and 333 ± 4.71 g/kg DM, respectively; P<0.001). Both TRT increased apparent in vitro DM digestibility at all AR relative to CON (x¯=543 vs. 501 ± 12.0 g/kg of DM, respectively), but, compared to MBL, PRP also increased the asymptotic maximal gas produced (188.4 vs. 179.7 ± 4.82 mL/g of incubated DM), the rate of gas production (9.46 vs. 8.72 ± 0.45 %/h), and total volatile fatty acids (117.5 vs. 114.8 mM, respectively; P<0.035), due to its greater concentration of nutrients. In conclusion, MBL failed to prevent spoilage of high moisture alfalfa hay while PRP was effective at doses >5 g/kg. However, MBL prevented the increase of aNDF and improved in vitro DM digestibility to the same extent as PRP, possibly due to its strong surfactant properties.

Optimising the hygiene of a liquid feeding system to improve the quality of liquid feed for pigs

Poor feeding system hygiene may contribute to uncontrolled spontaneous fermentation in liquid pig feed and its associated undesirable effects. This study aimed to determine the effects of an intensive sanitisation programme in a grow-finisher liquid feeding system by monitoring microbiological and physico-chemical parameters of liquid feed and microbial colonisation of the feeding system surfaces. The sanitisation programme involved a combination of physical and chemical cleaning between batches of grow-finisher pigs, combined with nightly rinsing of the system with an organic acid blend. Improved hygiene of the internal surfaces of the mixing tank and feed pipeline, particularly until week 5 post-cleaning, was evidenced by reduced counts of lactic acid bacteria, total aerobes, Enterobacteriaceae, yeasts and moulds and decreased adenosine triphosphate concentrations. Enterobacteriaceae and moulds remained undetectable on pipeline surfaces for 10 weeks. Scanning electron microscopy of the feed pipelines confirmed these findings. Conversely, the impact on liquid feed microbiology was minimal and short-lived. However, acetic acid, ethanol and biogenic amine concentrations decreased in the feed post-cleaning and no gross energy losses were observed. Therefore, by controlling surface microbial communities on liquid feeding systems via implementation of the sanitisation programme developed in the current study, on-farm liquid feed quality should be improved.

Lecithin-based micellar extraction of bioactive from pomegranate peel and its application in Indian flat bread (chapati) as a bioactive emulsifier

Micellar extraction is a sustainable, eco-friendly, and cost-efficient method for extracting and recovering phenolic and flavonoid molecules from pomegranate peel. This technique traps bioactive molecules in micelles formed by a surfactant above cloud point temperature (CPT). The influence of process variables such as lecithin concentration (8–16%), pH (3−6), temperature (40–60 °C), and NaCl concentration (8–16%) on extraction was examined and then optimized numerically. For micellar separation, lecithin and salt content were the most significant (p < 0.05). The optimal variables to maximize bioactive recovery were 13.11% (w/v) lecithin concentration, 4.13 pH at 50.88 °C, and 13.89% (w/v) NaCl concentration. 88.21% of total polyphenols (TPC) and 82.64% of total flavonoids (TFC) were recovered at optimal conditions. The yields of TPC, TFC, punicalagin (PC), ellagic acid (EAC), and total hydrolyzable tannins (THTC) were 163.36 mg gallic acid equivalent/g, 24.71 mg quercetin equivalent/g, 27.29 mg/g, 8.97 mg/g, and 112.36 mg tannic acid equivalent/g of pomegranate peel, respectively. The extract exhibited good antioxidant capacity (55.18% DPPH and 39.25% ABTS). Using liquid chromatography mass spectroscopy, total 14 additional hydrolyzable tannins compounds were identified. The changes in functional groups and thermal properties of the micellar pomegranate peel extract enriched lecithin (MPEL) and pomegranate peel were effectively correlated by fourier transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetric analysis. MPEL was employed to prepare chapatis. The staling, textural, and bioactive properties of MPEL-enriched chapatis were significantly improved as compared to the control chapatis. However, the color and sensory attributes of chapatis developed with and without lecithin were similar. Additionally, MPEL also controlled staling and microbial growth (AMC: aerobic mesophilic count and YMC: yeast and mold count) along with the retention of the texture of chapatis during the storage of 5 days at 5 and 25 °C.

Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu

Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents.

Development of Micronutrient Enriched Composite Flour with Selected Grains, Pulses, and Herbs

Most of the non-communicable diseases are directly related to the consumption of purified wheat flour. Therefore, composite flour mixtures can be introduced as a remedy. This study aimed to formulate a composite flour mixture comprising rice (Oryza sativa, variety Bg352), cowpea (Vigna unguiculata), horse gram (Macrotyloma uniflorum), black cumin (Nigella sativa), and ash plantain (Musa paradisiaca) pseudo stem. All the raw materials were cleaned and transformed into flour forms, and eight different composite flour mixtures were prepared according to Taguchi’s L8 orthogonal design. Eight samples of String hoppers, hoppers and pittu were prepared with eight different formulations. The sensory properties of prepared samples were evaluated using the five-point hedonic scale with thirty semi-trained panelists. The proximate composition, mineral profile, total phenolic content and antioxidant activity of the selected formulae were determined using standard analytical techniques. The colour, swelling index, initial water absorption capacity and bulk density of the final formulae were also evaluated. The highest rank for all the tested sensory attributes was obtained by the formula consisting of 82.93% O. sativa, 10.73% V. unguiculata, 3.90% M. paradisiaca pseudo stem, 1.95% M. uniflorum, and 4.88% N. sativa flour. The proximate results revealed that the sample with highest overall acceptability contains moisture (9.83%), ash (1.25%), total fat (1.28%), crude protein (10.55%), crude fiber (2.40%) and carbohydrate (70.25%). The results of the mineral profile of the sample with the highest overall acceptability for all sensory attributes revealed that sodium (1879.85 ppm), potassium (1276.20 ppm), calcium (2911.67 ppm), magnesium (8923.68 ppm), zinc (2.57 ppm), manganese(0.32 ppm), and iron (2.19 ppm). DPPH radical scavenging activity (0.0688 mg mL-1) and gallic acid equivalent phenolic content (37.02 μg/mL) of the composite flour mixture were analyzed. The initial water absorption capacity (150.83), oil absorption capacity (1.99 g/g), swelling index (4.99 mL/g), bulk density (0.50 g/ mL), and color (L*87.03, a*0.8, b*7.9, h 84.27) were recorded. The total plate count, yeast &amp; mold count, coliform count, peroxide value and moisture content confirmed the product's safe consumption for two months. The developed composite flour mixture meets micronutrient requirements, and it can be used as a substitute for purified wheat flour for making string hoppers, hoppers, roti and pittu.

Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice

AbstractThe research delved into the ascendancy of thermosonication (TS) on elevating the alimentary components of yacon (Smallanthus sonchifolius) tuber juice, derived from the yacon plant. This investigation introduces an innovative approach utilizing artificial neural networks (ANNs) coupled with genetic algorithm (GA) for the multifaceted optimization of extraction procedures. It aims to pinpoint the most effective processing parameters for TS, including variations in amplitudes: X1 (40, 50, and 60%) and temperatures: X2 (30, 40, and 50°C) over sonication times: X3 (15, 30, 45, and 60 min). Further, the approach is focused to amplify quality of yacon juice (YJ) and microbial attributes by enhancing certain quality characteristics such as anti‐oxidant activity (AOA), ascorbic acid (AA), total phenolic content (TPC), total carotenoid content (TCC), total flavonoid content (TFC), yeast and mold count (YMC) and total viable count (TVC). The maximum levels of AOA (33.73 ± 2.21%), AA (25.82 ± 2.03 mg/100 ml), TPC (85.08 ± 3.67 mg GAE/ml), TCC (115.82 ± 2.46 βCE μg/ml), TFC (22.52 ± 2.11 mg QE/ml), TVC, and YMC (not detected) were achieved in thermosonicated YJs under optimal conditions using ANN coupled with GA.Practical ApplicationsYacon tuber juice (YJ) treated with thermosonication (TS) showed improved nutritional characteristics, making them a valuable source of functional compounds for nutraceuticals and food industries. Research emphasizes the effectiveness of artificial neural network in predicting the extraction efficiency of YJ and proposes TS as a potential replacement for traditional thermal pasteurization to maintain or enhance YJ quality and functionality. TS provides cost‐effective and sustainable solutions to the food industry by reducing processing time and energy consumption when compared to pasteurization.

In-ovo injection of Bacillus subtilis, raffinose, and their combinations enhances hatchability, gut health, nutrient transport- and intestinal function-related genes, and early development of broiler chicks

An experiment was conducted to assess the response of chicks to in-ovo injection of Bacillus subtilis (probiotic), raffinose (prebiotic), and their combinations. The study used 1,500 embryonated eggs allotted to 10 groups/ 6 replicates (150 eggs/group). The experimental treatments were: 1) un-injected control (NC); 2) sham (sterile distilled water) (PC); 3) probiotic 4 × 105CFU/egg (LBS); 4) probiotic 4 × 106CFU/egg (HBS); 5) prebiotic 2 mg/egg (LR); (6 prebiotic 3 mg/egg (HR); 7) probiotic 4 × 105CFU + prebiotic 2 mg/egg (LBS+LR); 8) probiotic 4 × 105CFU + prebiotic 3 mg/egg (LBS+HR); 9) probiotic 4 × 106CFU + prebiotic 2 mg/egg (HBS+LR); and 10) probiotic 4 × 106CFU + prebiotic 3 mg/egg (HBS+HR). Results showed that in-ovo inclusion of Bacillus subtilis, prebiotic, and their combinations improved hatchability, yolk-free chick weight, and chick weight compared to the control group. Moreover, the in-ovo treatment reduced residual yolk weight on the day of hatch compared to the control group. Different levels of in-ovo B. subtilis alone or combined with raffinose significantly (P ≤ 0.001) reduced total bacterial count and total yeast and mold count compared to the negative control group. Total coliform and E. coli decreased significantly (P ≤ 0.001) in groups treated with probiotics, prebiotics, and synbiotics with different doses during incubation compared to those in the control. Clostridium spp. was not detected in the groups injected with B. subtilis alone or combined with raffinose. In-ovo probiotics and synbiotics (LBS+LR & LBS+HR) significantly (P ≤ 0.001) increased ileal villus length compared to other groups. In-ovo treatment increased mRNA expression of JAM-2 compared to the control group. The fold change significantly increased in group LBS+HR for genes MUC-2, OCLN, VEGF, SGLT-1, and EAAT-3 compared to the negative control. In conclusion, in-ovo injection of a low dose of B. subtilis plus a high or low dose of raffinose can positively affect hatching traits, cecal microbial populations, intestinal histomorphometry, nutrient transport- and intestinal function-related genes, and chick quality of newly hatched broiler chicks.

Comparison of Murraya microbiological contamination and total flavonoid content on various drying methods

Abstract Kemuning (Murraya paniculata (L.) Jack) is one of the ingredients in Herbal Medicine formulation to treat overweight. The herbal medicine raw materials used must be safe and efficacious. Improper post-harvest handling during the drying process can reduce the quality of simplicia regarding microbial contamination and chemical content. In this study, drying is carried out using several methods, namely sun drying, cabinet oven, room oven, bed dryer, and a combination of drying methods (sunlight-room oven, sunlight-cabinet oven, bed dryer-room oven, and bed dryer-cabinet oven) to determine how the drying methods affect M. paniculata simplicia’s microbial contaminations and the content of total flavonoids. The experimental trial was designed with a randomized block design and three replications. The parameters observed were microbial contamination (Total Plate Count and Total Yeast Mold Count) and the total flavonoid content of simplicia. The F test analyzed and further tested the data with orthogonal contrast using Microsoft Excel. The outcomes demonstrated that various drying techniques had highly diverse impacts on bacterial and fungal contamination of the simplicia. There was a significant difference in the total plate count of simplicia between the single drying method and the combination method. Significant differences in fungal contamination were obtained using the combination method of drying in the sunlight-room oven with the sun-cabinet oven drying. The drying process using a cabinet oven and sunlight-cabinet oven combination produced the highest total flavonoid content. However, drying using a combination method of sunlight-cabinet oven does not meet the requirements in terms of microbial contamination. Drying using the cabinet oven method produces the best quality simplicia regarding safety and efficacy.

Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology

The present study investigated the impacts of pasteurization and thermosonication on various aspects of modhusuleng (Polygonum microcephalum) leaf juice, including its physico-chemical, functional, and microbial attributes (total plate count, yeast and mold count). Juices underwent thermosonic treatments at varied durations (30, 45, and 60 min) and temperatures (30, 40, and 50 °C), utilizing two distinct frequencies (33 and 44 kHz). The application of pasteurization (PS) and thermosonication (TS) did not exhibit any noticeable effects on pH, total soluble solids (TSS), or titratable acidity (TA). Post TS, there were enhancements in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), cloudiness value, browning index, total carotenoid content, and chlorophyll content. However, the ascorbic acid content in the leaf juices decreased post TS. Process optimization was carried out through the application of response surface methodology (RSM). For 33 kHz, the predicted values were - Antioxidant - 68.23 %, TPC - 183.11 mg GAE/100 mL, TFC - 3.15 mg QE/mL, and Ascorbic acid - 24.45, while for 44 kHz, the values were obtained as - Antioxidant - 60.80 %, TPC - 212.97 mg GAE/100 mL, TFC - 3.40 mg QE/mL, and Ascorbic acid - 25.53. The model's suitability is highlighted by the small difference between the expected and actual values. The results revealed that leaf juice samples treated at 50 °C with a frequency of 44 kHz for 60 min exhibited higher TPC, TFC, and antioxidant activity when compared to samples subjected to alternative temperature and frequency conditions. TS also led to a significant reduction in bacterial populations in the juices. While thermal treatment rendered the microbes inert, it adversely impacted the quality indices. The study suggests that modhusuleng juice quality features can be preserved even after undergoing thermosonic processing. TS is suggested as a favorable technique for modhusuleng leaf juice processing, given its potential to enhance antioxidant activity, preserve quality features, and reduce bacterial populations.

Dietary supplementation with copper nanoparticles enhances broiler performance by improving growth, immunity, digestive enzymes, and gut microbiota

The aim of this work is to measure the influence of copper nanoparticles (CuNPs) on growth performance, carcass traits, renal and hepatic indices, immunity, lipid profile, antioxidant status, blood minerals, digestive enzymes, and cecal microbiota in broilers. 300 unsexed one-week-old Arbor Acre broiler chicks in total were randomly assigned into 5 treatment groups of 60 chicks per eachwhich were divided into 5 replicates of 12 chicks. The 1st group (G1) was given basal diet (only); the 2nd group (G2), the 3rd group (G3), the 4th group (G4) and the 5th group (G5) were given basal diet treated with CuNPs at a rate of 5, 10, 15, and 20 mg/kg diet, respectively. The result revealed a significant improvement (P < 0.01) in performance paramters where the best values of body weight, weight gain, and feed conversion ratio were achieved at 15 mg/kg diet (CuNPs). Moreover, CuNPs supplementation significantly (P < 0.05) improved carcass traits specially carcass, dressing, giblets, and liver percentage, particularly at 15 mg/kg diet which revealed the best results. Furthermore, CuNPs supplementation at all tested levels increased the immune organ's weight (spleen and thymus). Plasma total protein and globulin were increased with CuNPs supplementation at levels 10 to 20 mg/kg diet. CuNPs supplementation (10-20 mg/kg diet) significantly improved liver and renal function by lowering the levels of AST, creatinine and uric acid. Moreover, CuNPs supplementation significantly (P < 0.05) improved lipid profile indicated by decreased the levels of cholesterol, triglyceride, low-density lipoprotein cholesterol, very low-density lipoprotein cholesterol as well as malondialdehyde (MDA). CuNP supplementation significantly improved broiler immunity indicated by increased IgA, IgM, complement (C3) and lysozyme, where CuNPs at 15 and 20 mg/kg diet revealed the best results. CuNPs supplementation increased reduced glutathione (GSH), total antioxidant capacity (TAC), and superoxide dismutase (SOD) as well as increased blood minerals (Cu, Fe, P, and Ca). Also, the digestive enzymes of broiler chicks treated with CuNPs significantly increased (P < 0.05), such as lipase, protease, and amylase enzymes. The findings revealed a significant elevation in total bacterial count (TBC) and lactic acid bacteria and significantly decreased total yeast and mold count (TYMC), E. coli, Salmonella and Coliform. In conclusion, CuNPs supplementation significantly improves performance, carcass yield, renal and hepatic indices, lipid profile, immunity, antioxidants, blood minerals, digestive enzymes, and cecal microbiota of broiler chicks.

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

AbstractThe current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of extract from the berries of allspice. The microencapsulation of the extract nanoemulsion from the berries of allspice using maltodextrin, whey protein concentrate, and guar gum was prepared by a freeze-drying process. The extract was cured, and nanoemulsion forms were prepared and evaluated for the antimicrobial effect and phenolic compound content. The morphology of microcapsules was studied by transmission electron microscopy (TEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. The prepared microcapsules were added to Ras cheese using ratios (1, 2, and 3% (w/w)) and then stored for 120 days for ripening and examined chemically, microbiologically, and organoleptically. The results indicated that the allspice extract in both forms has shown an inhibitory effect on all microorganisms. Moreover, the major phenol compound in allspice berry extract was gallic acid with quantities of 15,991 µg/g. Furthermore, the microcapsule efficiency was recorded at 80.97% and spherical with a diameter of 380 µm, while the nanoemulsion of extract as the core has a size of around 320 nm. The total lactic acid bacteria counts in all samples gradually declined during the ripening period. The mold and yeast count was not detected in fresh cheeses and appeared for cheese control more than in cheese with the extract. Cheese control and treatments contained lower titratable acidity, total nitrogen, soluble nitrogen, and ash ratio than the other cheese with extract treatments. The total volatile fatty acids (TVFAs) were increased through the storage period in all cheese treatments. Correspondingly, Ras cheese acceptability for sensory evaluation increased during the ripening periods in all treatments, whereas cheese supplemented with 1% microcapsules ranked the highest score for flavor and body and texture during storage gaining a high accepted point of 93.62.

Effects of fruit and vegetable waste addition on corn stalk silage quality.

In this study, we explored the effect of fruit and vegetable waste addition on the quality of corn stalk silage. Corn stalks were ensiled 20 days after ear harvesting and mixed with fruit and vegetable waste (FVW) consisting of apple, orange, broccoli, and Chinese cabbage waste as 3% of fresh matter. Fruit waste consisted of solid residue obtained after juicing, and vegetable waste was collected from farms and cut into small pieces (2 to 3 cm). The materials were stored anaerobically in 20-L silo buckets and opened after 60 days of fermentation. There were significant differences in dry matter (DM), acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), and relative feed value (RFV) levels in FVW derived from all tested raw materials (p<0.05). Corn stalk mixed with orange waste (CSOW) had the highest DM content (28.77%), lowest ADF and NDF content (47.78% and 26.62% of DM, respectively), and highest TDN and RFV content (69.21 and 133, respectively). After 60 days, there were significant differences in all chemical parameters examined (p<0.05). Corn stalk mixed with broccoli waste (CSBW) had the lowest DM loss (2.23%), and the CSOW group had the lowest NDF and ADF content and highest in vitro DM digestibility. CSBW had the lowest pH and ammonia nitrogen content, but the highest lactic acid/acetic acid ratio among the treatment groups. CSOW had the highest lactic acid content (2.27% of DM). The microbial contents of each group differed only in lactic acid bacteria counts before and after ensiling, showing a slight increase (p>0.05) and significant decreases in yeast and mold counts (p<0.05) after ensiling. These findings confirmed that mixing various FVW materials, particularly orange waste, with corn stalks improved the nutritional value of silage. Adding broccoli waste resulted in better fermentation quality than the addition of other FVW materials.

Biomonitoring Environmental Exposure in Syrian Refugees in Lebanon.

Over one million Syrian refugees have been residing in substandard living conditions in Lebanon for the past decade. Non-invasive biomonitoring of fractional exhaled nitric oxide (FeNO) as a pulmonary inflammation biomarker was conducted following and preceding indoor environmental assessments (which revealed elevated mould counts in informal tented settlements and non-residential shelters) to further evaluate effects of environmental exposure to indoor contaminants. Results of biomonitoring (n = 57) provided some insight regarding existing respiratory conditions and the possible implementation of minimally invasive methods to establish susceptibility profiles in Syrian refugees amid limited access to healthcare. The clinical interpretation of FeNO results suggested possible persistent exposure to allergens in addition to significant type 2 inflammation in some subjects. These findings warrant the need to expand this study, investigate other biomarkers, and attempt to correlate findings with environmental conditions to evaluate if a dose-response relationship exists.

Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 °C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (~2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.

The effect of lemon juice addition and cold storage on the total phenolic content and antioxidant activity of cold mate tea

Although mate tea, made from the infusion of the Ilex paraguariensis plant, is typically consumed cold, it should be properly prepared, stored, and consumed within the appropriate time frame to fully appreciate the tea’s aroma and components. This study aimed to investigate the impact of adding lemon juice to mate tea and cold storage on the total phenolic content, antioxidant activity, and total mold and yeast count of the tea. It was hypothesized that the addition of lemon juice would increase the total phenolic content and antioxidant activity and extend shelf life. At the start of storage, the sample with 2% (v/v) lemon juice added showed the highest total phenolic content (14.06 ± 0.05 mg GAE/100 mL). The antioxidant scavenging activity of the tea samples was investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. While all the studied sample showed higher DPPH inhibition than the control group, the highest value was found for tea sample with 4% lemon addition on 3rd day (97.618 ± 1.429). No mold or yeast growth was observed in the control group and the samples with 2% and 4% lemon juice addition up to day 21. In the sensory evaluation, the tea that contained 4% lemon juice was the most preferred. In conclusion, if mate tea is prepared and stored appropriately, it can maintain its antioxidant capacity for an extended period without the formation of harmful molds or yeasts and any deterioration in its sensory properties.

The effect of washing for the shelf-life parameters of spinach (Spinacia oleracea L.)

Spinach is a very popular green leafy vegetable because of its versatile usage and beneficial for the health. However, spinach may contain several pathogen bacteria: Escherichia coli, Klebsiella spp., Salmonella spp., Enterobacter spp., Citrobacter spp., Shigella spp. and Listeria monocytogenes, which can cause several serious health problems. This study investigates the effects of washing with citric acid for the shelf-life parameters of spinach in comparison to the effect of washing with water and control. Washing of spinach with 0.5% citric acid solution decreased the elasticity of the spinach leaves, as well as the chlorophyll content. On the other hand, the total plate count, as well as the yeast and mold count could be decreased with this treatment, but difference was not detectable at the forth storage day. The fecal indicator E. coli did not change, indicating washing was not effective in this case. Further optimisation of treatment and storage conditions may decrease microbial risk of fresh spinach consumption without decreasing its sensory quality.