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2 results on '"Hager H. A. B. Eltilib"'

1. Antioxidant and antimicrobial potentials of Damsissa (Ambrosia maritima) leaf powder extract added to minced beef during cold storage

Author

Tarig M. A. Said, Elgasim A. Elgasim, Hager H. A. B. Eltilib, Alaa El-Din A. Bekhit, Fahad Y. Al-Juhaimi, and Isam A. Mohamed Ahmed

Subjects
Ambrosia maritima, Damsissa leaf powder extract, lipid stability, microbial spoilage, minced beef, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

The antioxidant and antimicrobial effect of Damsissa leaf powder extract (DLPE) for application to cold-stored minced beef was investigated. DLPE exhibited inhibition zones of 14.0 and 12.7 mm against Escherichia coli and Staphylococcus aureus, respectively. Total polyphenol and flavonoid contents of DLPE were 188.06 mg gallic acid equivalent (GAE)/g and 2.56 mg catechin equivalent (CE)/g, respectively. DLPE exhibited a concentration-dependent increase (P ≤ 0.05) in total reducing power ability (TRPA), scavenging of H2O2, and chelation of Fe2+ ions. Incorporation of different concentrations of DLPE in minced beef significantly (P ≤ 0.05) enhanced the physicochemical characteristics, sensory features, and microbial quality of the minced beef during cold storage (4°C). DLPE (2.5%) was effective (P ≤ 0.05) in delaying lipid oxidation and preventing microbial growth in stored minced beef. Therefore, DLPE at 2.5% concentration is recommended as a useful preservative to prolong the shelf-life of minced beef during cold storage.

Published
2018
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2. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat

Author

Hager H. A. B. Eltilib, Elgasim A. Elgasim, and Isam A. Mohamed Ahmed

Subjects
0301 basic medicine, chemistry.chemical_classification, 030109 nutrition & dietetics, Antioxidant, medicine.medical_treatment, Flavonoid, food and beverages, 04 agricultural and veterinary sciences, Bacterial growth, 040401 food science, Minced beef, food.food, Rhizome, 03 medical and health sciences, 0404 agricultural biotechnology, food, chemistry, Polyphenol, medicine, Original Article, Food science, Peroxide value, Food Science, Cyperus rotundus
Abstract

The primary objective of this study was to investigate the biological effectiveness of C. rotundus rhizome powder (CRRP) in improving the quality, storability, and safety of minced beef meat. CRRP was analyzed for its flavonoid and polyphenol content, antioxidants and antimicrobial activity, and its effect on the chemical properties, microbiological and sensory quality of minced beef meat. The results revealed that CRRP had a flavonoid and polyphenol contents of 24.30 mg CE/g and 353.10 mg GAE/g, respectively. The aqueous extract of CRRP showed inhibition zones of 16.3 and 11.7 mm against E. coli and S. aureus, respectively. The CRRP exhibited greater increase in TRPA, chelation of Fe2+ ions, and scavenging of H2O2 with the increase in CRRP extract concentration. Incorporation of various concentration of CRRP in minced beef meat significantly affected the physicochemical properties, microbial load, and sensory quality of the product. The effect was concentration dependent, and the highest level of CRRP (5 %) was more effective in retarding microbial growth and reducing peroxidation, but it negatively affected the sensory quality of the product. Therefore, CRRP at 2.5 % concentration was recommended as a functional additive to preserve minced meat.

Published
2016

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