New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and characterize pequi oil microparticles using cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed withoutpequi oil to determine the ideal proportions of the matrix components, followed by the embedding of the oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater in acidic pH, especially at pH 2 for the CG/GE matrix. The encapsulation efficiency for CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively. The results showed that the CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3.

Gum arabic is a dried, gummy exudate obtained from the stems and branches of Acacia senegal and Acacia seyal. In Kenya, gum arabic comes from Acacia senegal var kerensis although its exploitation for commercial and industrial application is marginal. Therefore, the aim of this study was to characterize and determine the effect of the gum from A. senegal var kerensis on the quality characteristics of set low-fat yoghurt compared to gum arabic from A. senegal var senegal, with a view to increasing its utilization locally. Yoghurt was prepared containing gum arabic at four concentrations (0.2%, 0.4%, 0.6%, 0.8% gum w/v).  Results showed that A. senegal var kerensis gum had higher molecular weight and gelling properties compared to A. senegal var senegal gum. In addition, A. senegal var kerensis gum was less susceptible to syneresis and showed a higher absolute viscosity compared to A. senegal var senegal gum at all concentration levels. Sensory evaluation revealed that addition of gum arabic significantly improved the body and the texture of the yoghurt. Therefore, A. senegal var kerensis gum is a better yoghurt stabilizer than gum arabic from A. senegal var senegal. An optimal gum concentration of 0.6% of A. senegal var kerensis gum in low-fat yoghurt is recommended from the results of this study.

In this work, the exposure of people, through their diet, to polycyclic aromatic hydrocarbons (PAHs) has been assessed for the urban, rural, and general populations in Syria. The food categories consumed have been divided into major groups, and the health risk assessment on dietary exposure of PAHs determined in each food category. For this purpose, two approaches were used: incremental lifetime cancer risk (ILCR) and margin of exposure approach (MOE). The results showed that each of the following food categories: oils and fats, meat and meat products, vegetables, and cereals dominantly contribute in the dietary exposure of PAHs. Also their MOE values are the lowest. Additionally, they have higher ILCR values. Therefore, these groups are a main risk source to health. On the other hand, the dietary exposure of PAHs in each of urban, rural and general populations was of low health concern, whereas their ILCR values reached to 10E-05 in total food categories, nevertheless it remains lower than serious risk level (ILCR>10E-04). This work is the first study that is dealing with dietary exposure of PAHs and their health risk assessment in Syria.

Brown rice puffing (unpolished rice) gives a more nutritious product compared to traditional puffed polished rice and reduces the cost of the product significantly, even though, the rice bran layer resists expansion during puffing. In the present study, brown rice was puffed in a microwave and hot-sand-bed after its pressure parboiling. Pressure parboiling parameters, steam pressure (196, 294, 392, 490 kPa) and steaming time (5, 10, 15 min), along with pre-conditioned moisture content (8, 10, 12 % wb) were studied and optimized for puffing characteristics (puffing percentage, expansion ratio, whiteness index, bulk density and hardness). All the experiments were carried out using a full factorial design. Statistical analysis showed there was a significant effect of processing variables on puffing characteristics. Optimized steam pressure, steaming time and pre-conditioned moisture content for microwave puffing were found to be 303.6 kPa, 14.25 min and 11.6% (wb) respectively, and for hot-sand-bed puffing to be 260.7 kPa, 15 min and 8% (wb) respectively.

This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.

Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P≤0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independent-thinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information.

Tomato is a horticultural crop of interest, that is widely consumed fresh or as processed products. The present investigation was to evaluate the antioxidant indices (total phenolic content, flavonoid content, ferric reducing antioxidant power, radical scavenging activities, inhibitory action against lipid oxidation) and anti-cholinesterase action (acetylcholinesterase and butyrylcholinesterase) of tomato fruits (ripe and unripe) and  pastes (paste 2 and paste 1) after simulated gastrointestinal digestion. The total phenolic content (mg/g GAE) of the In vitro digested tomato fruits and pastes showed higher values (ripe tomato: 61.08; tomato paste1: 56.02; tomato paste 2: 60.36; unripe tomato: 38.97) than the ethanolic extracts, with digested ripe tomato ranking higher. Similar results were also obtained for total flavonoid content, ferric reducing antioxidant power, and the radical scavenging activities (DPPH*, ABTS˙+, NO*, OH*), with the in vitro digested samples ranking high. The ability of the enzyme digested and ethanolic extracts of tomato fruits and pastes to inhibit iron and sodium nitroprusside induced lipid oxidation in rat’s liver and brain homogenate increased in a concentration dependent manner, with the enzyme digested tomato fruits and pastes ranking high. Similarly, the ability of the in vitro digested tomato fruit and pastes to enhance activities of the antioxidant enzymes (GPx, GSH, SOD and Catalase) and to inhibit the formation of cholinesterases ranked high. The result of this investigation showed that the studied tomato fruit and pastes possess antioxidant and anti-cholinesterase activities that would be bio-available after the gastrointestinal digestion and by implication could be harnessed as functional food.

Barhi Dates are an important food and often consumed and sold in the market during the stage Khalal, when the colour is yellow and their taste is sweet with the disappearance of their astringent taste. During the Khalal stage, these dates become physiologically mature with gives the sweet taste. For this reason, they are sold and consumed in a short period of time before these fruits turn into Rutab, a stage at which they lose that distinguishing characteristic. The high moisture, rapid ripening, and delays in transportation or improper storage conditions quickly result in Rutab stage. Thus The Khalal stage lasts for a short time until the fruits get ripe. In the present study, Barhi Khalals were packaged in air (control) and by two types of modified atmosphere packaging: MAP A (5% O2+ 20% CO2 and 75% N2) and MAP B (40% O2+ 20% CO2 and 40% N2). Afterwards, all samples were stored at 5°C for 30 days. On days zero, 10, 20 and 30 of storage, the fruits were evaluated in terms of the changes in the quality indices of weight loss, colour, Total Soluble Solids (TSS), and firmness of the fruits and sensory features. The results showed that the minimum weight loss was 0.45% in modified atmosphere packaging, especially with MAP A and the minimum increase in the TSS was 37.35 Brix° after 30 days of the storage. On the other hand, the results for firmness, colour, and sensory evaluation were better with control packaging.

Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to its original, paste-like form. Pre-cooked TFFD paste was dried at three different temperatures (40, 60, and 80 ºC). Total plate count, yeast and mold count, CIE colour values (L*, a*, and b*),non-enzymatic browning, and sensory scores of the resulting powders were determined. The CIE colour values and sensory scores were alsoanalysed for rehydrated TFFD. Increasing the drying temperature did not affect the total plate count or yeast and mold count. When dried at 80 ºC, the L* value of TFFD powder was reduced, although the a* and b* values were unaffected compared with lower temperatures. All CIE colour values of rehydrated TFFD decreased as drying temperature increased. Drying temperature did not affect the sensory scores of dried TFFD powder. However, rehydrated samples that had been dried at 80 ºC had significantly lower sensory colour scores than those dried at 40 or 60 ºC. Overall preference rankings of dried and rehydrated TFFD dried at 40 and 60 °C were better than for those dried at 80 °C. Due to an undesirable colour change in the rehydrated product, 80 ºC was deemed to be an unsuitable temperature for drying TFFD paste. In conclusion, both 40 and 60 ºC are appropriate temperatures for drying the product.

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.