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In this study the effect of using ultrafiltration (UF) processes, incorporating Oats (Avena sativaL.) powder (0, 1, 2%) and probiotic bacteria on the properties and nutritional value of synbiotic functional UF-low and full-fat Labneh was investigated. Mixed starter of Lactobacillus caseiand Lactobacillus paracasei(1:1) was added (2%) and used as probiotic bacteria. The samples of both controls and all resultant synbiotic Labneh treatments were analyzed for gross chemical composition, microbiological and sensory attributes during 35 and 21 days, respectively at 5 °C. Also nutritional values were determined and calculated in all fresh samples. Lactose content and pH values were decreased during the storage period in all Labneh samples. Results showed that all low-fat Labneh treatments can provide human with high protein amount daily value (20% DV or more) while, low-fat UF-Labneh supplemented with 2% Oats recorded the highest daily values of protein (24.52%). Moreover, the results indicated that adding 2% of Oats to the UF-low fat Labneh, improve sensory parameters, motivate the numbers of probiotic bacteria and extended the shelf life. Moreover, all Labneh treatments were free from coliform group through all storage periods. The highest sensory total score was observed for UF-low fat Labneh at 7 days of storage and UF-low fat Labneh supplemented with 1% Oats at 28 days of storage. Finally, in this study using UF-technique and adding Oats powder in making Labneh, improved the nutritional value as it increased protein, %DV and fiber contents and decreasing lactose content which will be suitable for people who suffering from lactose intolerance. Also using the probiotic bacteria which produce bacteriocins; minimize the fungi and psychrophilic bacterial counts.

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The aim of this work was to investigate cold-pressed rosemary oil (RO) for its lipid classes, subclasses, fatty acid composition, tocochromanols and total phenolics amount. Antiradical activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and galvinoxyl radicals, antioxidant activity, as measured by the Rancimat test, as well as antimicrobial activity against food-borne bacteria, and dermatophytic fungi of RO were evaluated. In RO, the amount of neutral lipids was highest (ca. 86%), followed by phospholipids (0.92%) and glycolipids (0.88%). The percentages of monounsaturated, polyunsaturated, and saturated fatty acids were 41.7, 42.3, and 15.8%, respectively. Linoleic acid (41.7%) and oleic acid (41.2%) were the major fatty acids while linolenic acid accounted for 1.3% of total fatty acids. The following tocochromanols were detected: α-, β-, γ- and δ-tocopherols, which accounted for 291, 22, 1145, and 41 mg/100 g oil, respectively, as well as α-, β-, γ- and δ-tocotrienols, which accounted for 18, 12, 29, and 158 mg/100 g oil, respectively. RO also contained high levels of phenolic compounds (7.2 mg GAE/g). After 60 min of reaction with free radicals, 67% of DPPH•and 55% of galvinoxyl radicals were quenched by RO. Rancimat test showed that blending RO with sunflower oil increased the induction period (IP) for blends. The IP of the RO: sunflower oil blend (1:9, v/v) was 390 min, and RO: sunflower oil blend (2:8, v/v) was longer (540 min). RO exhibited high antimicrobial potential against food-borne pathogenic bacteria (E. coli, S. enteritidis, and L. monocytogenes) and high antifungal potential against dermatophyte fungi (T. mentagrophytes, and T. rubrum). RO had unique high level of γ-tocopherol, which is a scavenger of reactive nitrogen species making it a promising material in the food, cosmetic and pharmaceutical applications.

In this study, 120 lactic acid bacterial strains from different fermented dairy products as well as 10 bacterial intestinal isolates were evaluated for in vitroand in vivodegradation of various food azo dyes. Of these isolates, lactic acid bacteria (LAB) strains 13 and 100 and the intestinal isolates Ent2 and Eco5 exhibited 96–98% degradation of the tested food azo dyes within 5–6 hours. High performance liquid chromatography mass spectra of sunset yellow (E110) and carmoisine (E122) anaerobic degradation products by the intestinal isolates showed that they were structurally related to toxic aromatic amines. For an in vivostudy, eight groups of rats were treated for 90 days with either the food azo dyes or their degradation products. All groups were kept for a further 30 days as recovery period and then dissected at 120 days. Hematological, histopathological, and protein markers were assessed. Rats treated with either E110/E122 or their degradation products exhibited highly significant changes in red blood cell count, hemoglobin, hematocrit, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, and white blood cell count. In addition, alanine and aspartate aminotransferases, amylase, total bilirubin, blood urea nitrogen, creatinine, glucose, total protein, and globulins were significantly increased. Furthermore, marked histopathological alterations in the liver, kidney, spleen, and small intestine were observed. Significant decreases in inflammation and a noticeable improvement in the liver, kidney, spleen, and small intestine of rats treated with LAB and food azo dyes simultaneously were observed. Finally, these results provide a reliable basis for not only a better understanding of the histological and biochemical effects of food additives, but also for early diagnostics. In addition, LAB strains 13 and 100 may play an important role as potential probiotics in food and dairy technology as a probiotic lactic acid starter.