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.

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

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.

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.

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

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.

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking: gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ± 0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ± 0.01; cooked: 1.79 ± 0.02), with exception of quercetin (raw: 2.11 ± 0.02; cooked: 5.73 ± 0.02) and caffeic acid (raw: 2.08±0.04; cooked 2.95 ± 0.04). The results of the antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87 ± 0.46; intestinal digestion: 517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84; µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases.