Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Badr, Ahmed Noah; Ali, Hatem S.; Ahmed, Ibrahim Shabaan Abd-Elsalam; Hussein, Ahmed Mohamed Saied; Al-Khalifa, Abdel Rahman

doi:10.1080/19476337.2019.1569165

Cited by 3 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Samples were stored at room temperature (25 • C) or refrigerated (8 • C) during the storage time under two different conditions. The shelflife simulated experimental was evaluated as the same methodology described by Badr et al [30]. The differentiation of bacterial count content will reflect the efficacy of the applied extract in protecting the ready-to-eat rice samples and their impact on the shelflife.…”

Section: Simulated Experiments For Bacterial Contamination In Ready-t...mentioning

confidence: 99%

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Albaridi

Badr

Ali

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.

show abstract

Section: Simulated Experiments For Bacterial Contamination In Ready-t...mentioning

confidence: 99%

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Albaridi

Badr

Ali

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, their related mycotoxin secretion was shown to be reduced compared to the control strain secretion ( Figure 4 b). Several cereal products are known to spoil due to toxigenic fungi [ 41 ], where the application of these extracts may support their protection. The existence of β- glucan in the extracts may also act to chelate mycotoxins [ 46 , 47 ].…”

Section: Discussionmentioning

confidence: 99%

“…The capacity of applied materials to extend the shelf life of produced bars and their resistance to contamination by the fungal strains were determined by the methodology of Badr et al [ 41 ]. The samples were incubated at normal storage conditions (RH 92%, temperature 22 °C, normal daylight, and for 15 days storage after fungi inoculation).…”

Section: Methodsmentioning

confidence: 99%

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

Khojah

Badr

Mohamed

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. Β-carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts’ bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts’ impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.

show abstract

“…The extended time in the shelf life of the samples evaluated according to the methodology of Badr et al [ 28 ] with a modification as follows: instead of doing infection for the samples, the increment in the total colony count was used as an indicator for decreasing of shelf life of meat products. The relation was expressed between the number of storage days and the logarithmic colony count.…”

Section: Methodsmentioning

confidence: 99%

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

et al. 2021

Self Cite

View full text Add to dashboard Cite

Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.

show abstract

Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Cited by 3 publications

References 17 publications

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products

Contact Info

Product

Resources

About