Wheat germ is a by-product derived from the wheat milling industry. Defatted wheat germ is the main by-product of the wheat germ in the oil extraction process. This study aims at development of efficient and low cost processing methods to transform these residues in added value co-product. In this study, wheat germ was analysed for its proximate composition, fatty acid composition, physical and chemical characteristics of wheat germ oil. The basic chemical composition analyses revealed high values of dry matter (87.37 g/100g FW), significant amounts of total protein and fat (27.69 and 8.99 g/100g FW, respectively) content and low ash content (3.08 g/100g FW). The quality of the extracted oils was assessed in terms of acid value, iodine value, saponification value, peroxide value, refractive index, and unsaponifiable matter. The fatty acid profile was found to be made up of linoleic followed by palmitic and oleic as the major fatty acids. Antioxidant properties and in vitro antibacterial activity of defatted wheat germ (DWG) extract were also determined. DWG, as a source of natural antioxidants and antibacterial, could be used to formulate nutraceuticals with potential applications to reduce the level of oxidative stress. The antioxidant potency of the DWG extracts could be the basis for its health promoting potential. The results showed that these by-products could be used as a source of bioactive compounds beneficial for health.

Proceeding from the fact that the seeds of Roselle plant are full of nutritional constituents, however in Egypt and Libya, they are often discarded as a by-product, this study aims to evaluate the nutritional composition of Roselle seeds grown in Egypt and Libya as a source of oil and protein besides making a comparison between whole chemical composition of Roselle seeds grown in both countries. Ground of whole Egyptian and Libyan Roselle seeds powder contained high amount of protein (31.02% ± 0.93% and 28.67% ± 0.45%), crude fat (21.6% ± 0.66% and 16.94% ± 0.86%) and total ash (6.89% ± 0.11% and 5.60% ± 0.10%), respectively. However, Egyptian seeds have moisture content, protein, crude fat and total ash higher than Libyan seeds. Crude oil from Egyptian seeds had high refractive index and iodine value in comparison with crude oil from Libyan seeds. There were no remarkable differences between both seeds in acidity percent, unsaponifiable matters percent and saponification value. Linoleic, oleic and palmitic acids were the major fatty acid constituents in Egyptian Roselle seeds. Meanwhile linolenic, linoleic, oleic, stearic, palmitoleic and palmitic acids were the major fatty acid constituents in Libyan Roselle seeds. Crude oil from Egyptian seeds had higher percent of unsaturated fatty acids than crude oil from Libyan seeds. Unsaponifiable matters constituents for extracted oil from Egyptian seeds were free from n-pentacosane (C25) and rich in n-hexacosane (C26). Oil from both seeds had the same content of Beta sito-sterol and stigma-sterol. Both seeds were rich in glutamic acid, aspartic acid, arginine and leucine. Libyan seeds were rich in essential amino acids in comparison with Egyptian seeds. Finally nutritional comparison of Roselle seeds variation depends on the variety, location and environmental conditions during cultivation. Roselle seeds are a good source for extraction of oil and protein. Protein from Roselle seeds could be used as a supplement material for poor food in lysine.

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

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