Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei)

Abstract

Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

“…In another study by Alvarez et al[19], they found that the values of the colors L * , a * , and b * in hummus were 75.3, 0.29, and 14.3, respectively. The difference between the results of those studies and our results may be attributed to the color of each legume used, which contains several pigments at different levels, including carotenoids, chlorophyll, and flavonoids, as well as to tahini, whose values of L * , a * , and b * are 55.37, 5.61, and 12.23, respectively[51].…”

Anti-MRSA and Biological Activities of Propolis Concentrations Loaded to Chitosan Nanoemulsion for Pharmaceutics Applications

“…Flasks were classified for treatment by chitosan nanoemulsion loaded with 0, 50, 100, 150, and 200 ng propolis extract and the control (free of nanoemulsion treatment). The degradation of the mycelia growth of Fusarium fungi and the ability for zearalenone reduction was determined by the same methodology using the VICAM instrument (VICAM Series 4EX Fluorometer) as reported before [43].…”

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

“…Several applications were recorded by efficiently reducing the aflatoxin contamination using antagonism impact [ 14 ]. Otherwise, the application of natural extracts rich in bioactive molecules can reduce these types of hazards [ 15 , 16 ]. In addition to antifungal potentials, the Lactobacillus bacterial strain showed many anti-mycotoxigenic possibilities to be widely used in food and feed commodities to either inhibit the production of mycotoxins or reduce the quantity of already produced mycotoxins through physical and chemical binding involving the use of acidification and absorbents with a multi-mycotoxin binding capacity [ 17 ].…”