Investigation of the Antimicrobial Preservatives in the Dairy Product (Labneh)

The aim of this study was to investigate the presence and levels of antimicrobial preservatives (natamycin, benzoic acid and sorbic acid) in the dairy product, Labneh. One hundred and fifty Labneh samples of 10 different trademarks were collected from the Jordanian markets in January, April and July 2013 to be analyzed. The obtained results indicated that 30% of the samples contained natamycin, 20% contained sorbic acid, 10% contained benzoic acid, and none of the detected preservatives were found in 40% of the samples. Results revealed that the highest level of antimicrobial preservatives detected in the Labneh samples was benzoic acid, which ranged from 5.70 to 365.4 mg/kg, while natamycin ranged from 11.74 to 76.98 mg/kg and sorbic acid ranged from 77.08 to 321.6 mg/kg. None of the samples contained more than one preservative. This study demonstrated preservative addition and amount was made with no consideration of seasonal variation. Results also showed that Labneh samples produced in facilities that apply HACCP systems met the required conditions without the addition of any preservatives. Keywords: antimicrobial preservatives, natamycin, benzoic acid, sorbic acid, dairy product, Labne

Impact of COVID-19 pandemic on obesity among adults in Jordan

COVID-19 is a severe acute respiratory syndrome that mainly affects the human respiratory system. Unhealthy nutritional habits and obesity are expected as consequences of protective measures including quarantine. Obesity, in its growing prevalence, is a worldwide health issue associated with worsening health conditions. This is a cross-sectional study to assess the impact of the COVID-19 pandemic on obesity among Jordanian adults and across epidemiological statuses. Participants were randomly selected, and the survey was distributed on social media networking sites. A total of 672 subjects were surveyed and participated in the study between March and June 2021 via Google Form questionnaire. The results indicated that 74.4% of participants reported that they did not do any physical activity, and 43.5% changed their lifestyle and eating habits for the worse. During the COVID-19 pandemic, almost half of the participants reported an increase in hunger, consuming 3–4 meals/day, and consuming < 1 liter of water/day. Additionally, more than half of the participants reported no change in fat, cereals, and protein consumption, 46.4 % had no change in fruit and vegetable consumption, and 50.6% increased their consumption of sweets. Our results showed a significant increase in the self-reported BMI categories during the COVID-19 pandemic for all ages (p < 0.001). Change in weight and BMI was significantly associated with marital status, education level, living place, family size, family working members, and working status. Participants across all epidemiological statuses displayed a statistically significant increase in BMI. This study was conducted to observe the impacts of the COVID-19 pandemic on health behaviors and obesity among Jordanian adults and across epidemiological statuses. We found that there were significant negative changes in the lifestyle (physical activity) and eating behaviors of Jordanians during the COVID-19 quarantine which in turn increased their body weight and changed the obesity rate

Properties and utilisation of camel milk

It has been shown that a typical source of camel milk in Jordan contains 123g l-1 total solids, of which around 27g is protein, 30g fat, 39g lactose and 8.2g ash. More detailed analyses revealed much higher levels of vitamin C (33mg l-1) and iron (4.1mg l-1) than for bovine milk. Seasonal variations were noted, and these were associated with the availability of drinking water and changes in the plant flora on which the camels were grazing. The low level of protein in camel milk (compared to bovine milk) and the chemical nature of the caseins means that, in the past, the milk was neither fermented to yoghurt nor used as a base for a semi-hard/hard cheese. However, in this study, a Nabulsi cheese was produced that had the same chemical composition as the commercial cheese made from bovine milk. The camel milk cheese was also acceptable to a taste panel. As the camels were hand milked with poor hygiene during this project, total colony counts in the raw milk were usually in the region of 1.0 x 106 colony-forming units (cfu) ml-1. Such counts make the milk unsuitable for retail sale, and hence a small pasteurising plant was established. By applying Hazard Analysis and Critical Control Point system (HACCP) principles to the operation, pasteurised milk with counts of 1.1 x 103 cfu ml-1 was obtained. It is hoped that the success of this plant will encourage other dairies in Jordan to employ HACCP correctly to raise the microbial quality of their products; a survey of three dairies in Jordan showed that, although they were claiming to apply HACCP programmes, many aspects of product safety were overlooked.EThOS - Electronic Theses Online ServiceGBUnited Kingdo

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α-helices and random coils. In addition, the reduction in α-helix: β-sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation

Overview of fermentation process: structurefunction relationship on protein quality and nonnutritive compounds of plant-based proteins and carbohydrates

Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins

Enhanced functionality of fermented whey protein using water kefir

ABSTRACTThis research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins. We determined the protein digestibility, non-nutritive compounds (including phenolic compounds and saponins), and microbiological quality of water kefir-fermented whey proteins. Due to the water kefir-induced fermentation of whey proteins, the protein digestibility improved from 88.48 to 94.33%. The protein quality of fermented whey proteins has been modified after the water kefir fermentation, as observed with the changes in the secondary protein structure components, especially α-helices (decreased from 10.58 to 8.52%) and random coil (increased from 12.25 to 17.33%). In addition, their water solubility, surface hydrophobicity, and surface charge changed significantly (P < .05) during the fermentation time; 88.44 to 94.11%, 387.23 to 272.7 a.u. and −30.06 to −34.93 mV, respectively. Furthermore, water kefir is an excellent source of fermenting microorganisms, including lactic and acetic acid bacteria and yeast. Thus, the water kefir fermentation approach could be an effective, practical, non-thermal approach for altering whey proteins

Antioxidant and antihypertensive properties of phenolic-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis

The study involved the investigation of the antioxidant and antihypertensive properties of the phenolic–protein complexes obtained from isolated protein fractions from Nigella damascena and Nigella arvensis. Protein fractions from flours made from the seeds of Nigella species were isolated and included albumin, globulin, glutelin-1, glutelin-2 and prolamin. Albumin and glutelin-1 fractions were the predominant proteins in the two Nigella species studied in terms of protein content and percent protein yield. Free phenolics were extracted from the isolated protein fractions by methanol treatment at either 25 °C or 60 °C followed by acid and base hydrolysis to obtain bound phenolics. The free and bound phenolic composition was assessed by RP-HPLC. The highest phenolic content was observed in the free phenolic extract at 25 °C (FP-25 °C) in glutelin-2 of both Nigella species. The free and bound phenolics of the protein fractions were tested for angiotensin converting enzyme (ACE) inhibitory and antioxidant activities. The greatest ACE inhibitory activities were seen for the free and bound phenolic extracts obtained from glutelin-2 and globulin fractions of both Nigella species. The highest antioxidant activities were observed in the extracted phenolics from glutelin-1 and globulin from N. damascena and albumin from N. arvensis. Only a weak correlation was seen between the phenolic content of the isolated protein fractions and the ACE inhibitory and antioxidant activities. The present study indicates that phenolic–protein complexes in the Nigella species have significant antioxidant and ACE inhibitory properties although the bioactivities of the protein fractions are not closely related to their total phenolic content.This work was supported by the Jordanian Ministry of Higher Education and Scientific Research /Scientific Research Support Fund ( Z. B. /2/17/2008 ) and by Jordan University of Science and Technology (20070217 and 20070218) .Scopu

Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation

Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this challenge by improving the nutritional–functional properties of LP, particularly their solubility and protein quality. By combining protein complexation with water kefir-assisted fermentation, the water solubility of native LP (~58%) increases to over 86% upon the formation of lentil–casein protein complexes (LCPC). Meanwhile, the surface charge increases to over −40 mV, accompanied by alterations in secondary and tertiary structures, as shown by Fourier-transform infrared and UV-vis spectra, respectively. In addition, subjecting the novel LCPC to fermentation increases the protein digestibility from 76% to over 86%, due to the reduction in micronutrients that have some degree of restriction with respect to protein digestibility. This approach could be an effective and practical way of altering plant-based proteins