Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles.

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.

Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques.

Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/µl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/µl or less.

Chemical composition and medicinal significance of Fagonia cretica: a review.

Members of the family Zygophyllaceae are distributed in arid areas of the world and are traditionally used against various health insults ranging from skin lesions to lethal cancer. Fagonia cretica Linn. is a plant having novel compounds responsive in diseases that are still considered as incurable or are curable with serious side effects. Researchers, particularly of the Asian region elaborately studied the chemical composition and pharmacological activities of this plant. But further studies are still required to evaluate this plant in clinical trials in order to save humanity from synthetic chemical drugs yet disputed as 'friends or foe'.

Sensory and Microbial Quality of Chicken as Affected by Irradiation and Postirradiation Storage at 4.0°C.

Chickens were subjected to gamma irradiation doses of 2.5, 5.0,7.5, and 10.0 kGy using a semi-commercial gamma irradiation facility. The irradiated and unirradiated (control) chickens were stored at 4.0°C, and samples were drawn at day 0 and at 3-day intervals up to 21 days for sensory and microbiological analyses. All irradiation doses (2.5 to 10.0 kGy) had little effect on the sensory acceptability (appearance, odor, texture, taste) of both raw and cooked chicken (breast and thigh). Irradiation extended the time during which these characteristics were acceptable. Moreover, juiciness and tenderness of cooked chicken were only slightly affected by irradiation, and chickens were not rejected even after 21 days of storage. A dose of 2.5 kGy seemed adequate to extend the shelf life of chicken by 12 days, and increasing the dose level above 2.5 kGy gave little if any additional benefit as far as total and psychrotrophic bacterial counts are concerned. Moreover, the dose of 2.5 kGy was enough to destroy Salmonella , Yersinia , and Campylobacter species and coliforms. The study also showed that yeasts of the genera Candida , Saccharomyces , and Alternaria started to grow on day 12 in samples treated with ≥5.0 kGy, but not in samples treated with <5.0 kGy.

Irradiation and Postirradiation Storage at 2 ± 2°C of Tilapia ( Tilapia nilotica × T. aurea ) and Spanish Mackerel ( Scomberomorus commerson ): Sensory and Microbial Assessment.

Tilapia (low-fat farm fish, Tilapia nilotica × T. aurea ) and Spanish mackerel (high-fat seawater fish, Scomberomorus commerson ) were subjected to gamma irradiation doses of 1.5, 3.0, 4.5, 6.0, and 10.0 kGy by using a semicommercial gamma irradiator. The irradiated and unirradiated (controls) fish were stored at 2 ± 2°C and samples were drawn at day 0, 4, 8, 12, 16, and 20 for sensory evaluation and microbiological analysis. Doses of 3.0 and/or 4.5 kGy extended the sensory acceptability (appearance, odor, texture, taste) and the microbial quality (total count and coliforms) by 8 days compared to the unirradiated controls. Hydrogen sulfide-producing bacteria were low in both types of fish and a dose of 1.5 kGy kept this flora at low levels throughout the storage period. Moreover, this dose level was also sufficient to eliminate Salmonella spp. from both fish. Yersinia and Campylobacter species were effectively eliminated by doses of 1.5 and 3.0 kGy. Doses of 6.0 and 10.0 kGy caused a reduction in psychrotrophic counts but were detrimental to the quality of both species of fish.

Identificación floral y evaluación de la calidad de algunos tipos de miel / Floral identification and quality of evaluation of honey types somes

Se investigó la identificación floral de seis de las mieles más comunmente utilizadas al igual que se reportan sus características químicas comparándolas con los Standares Sauditas para la miel. La evaluación microscópica confirmó el origen de la miel declarada por el fabricante. La miel "Azucarada" fue significativamente (p<0.05) la menor en la humedad y ph, pero la más alta en sacarosa, mientras que la "Espino Cerval-Sidir" fue la más alta en ceniza y ph, pero la menor en cantidad de sacarosa. Los sólidos no solubles en agua (WIS) al igual que los valores de la tasa fructosa/glucosa (F/G) fueron casi los mismos en todas las muestras. La mayor actividad diastásica (DIA) fue encontrada en la variedad "Espino Cerval-Zaarorah" seguida por la "Caléndula-Kateefath". Sin embargo, la DIA en "Alfalfa-Berseem Higazzi" estuvo debajo de los límites establecidos por los estándares sauditas. Las muestras de miel excepto la "Espino Cerval-Sidir" y la "Espino Cerval-Zaarorah" excedieron los niveles máximos de hidroximetril furfural (HMF) establecidos por el estandar saudita. Los contenidos individuales de minerales variaron entre las muestras y estuvieron presentes en abundancia, particularmente el fósforo y el potasio. Las vitaminas estaban presente generalmente en bajas proporciones y el ácido ascórbico sólo estuvo alto en la especie "Espino Cerval-Zaarorah"