Khojah Ebtihal Yaqoob, Badr Ahmed Noah, Mohamed Dalia Amin, Abdel-Razek Adel Gabr
Food Science and Nutrition Department, Faculty of Science, Taif University, Taif 26571, Saudi Arabia.
Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo 12622, Egypt.
Foods. 2022 Jan 4;11(1):119. doi: 10.3390/foods11010119.
Food is the source from where a person obtains the body's daily requirements. People's current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual function: nutritional and long shelf life. Two materials were chosen to support the bar manufacturing regarding their bioactive contents, barley malt grass (BMG) and pomegranate byproducts (PBD). Chemical composition, antioxidant, and antimicrobial potency were measured. carotene, vitamin C, and tocopherol were determined using HPLC apparatus. Extracts' bio-safety against cell lines was determined, besides their enhancement against cell-death factors. Simulation experiments were designed to evaluate extracts' impact to extend bar shelf life. Data represented the richness of essential minerals and fibers. Results of the FTIR reflected the existence of various active groups in the contents. Phenolic fractions of PBD are distinctive for their content of ellagic (39.21 ± 5.42 mg/kg), ferulic acid fractions (31.28 ± 4.07 mg/kg) which is a known with antifungal activity. Extracts and their mix (1:1) represented inhibition zone diameters that reach 15.1 ± 1.66 mm for bacteria and 23.81 ± 1.41 mm for fungi. Extracts were shown to have better safety against the cell line strain of hepatic HL-7702, with an elevation of a harmful dose of aflatoxin (IC50 304.5 µg/mL for PBD, IC50 381 µg/mL for BMG). Sensory evaluation of fortified bars reflected a preferable application of mix (1:1) due to color attributes and panelist evaluations, the same result recorded for simulation studies. The experiment recommended applying a mix (1:1) of BMG: PBD in addition to their extracts (200 mg/kg dough) for functional bar manufacturing with antifungal properties.
食物是人们获取身体每日所需营养的来源。人们当前的日常饮食习惯迫使他们食用快餐，而快餐以其营养和安全特性差而闻名。因此，迫切需要提供一种合适的替代产品来解决这个问题。本研究旨在生产一种具有双重功能的棒状食品：营养丰富且保质期长。选择了两种具有生物活性成分的材料来支持棒状食品的生产，即大麦草（BMG）和石榴副产品（PBD）。测定了其化学成分、抗氧化和抗菌能力。使用高效液相色谱仪测定了胡萝卜素、维生素C和生育酚的含量。除了提取物对细胞死亡因子的增强作用外，还测定了提取物对细胞系的生物安全性。设计了模拟实验来评估提取物对延长棒状食品保质期的影响。数据表明了必需矿物质和纤维的丰富程度。傅里叶变换红外光谱（FTIR）结果反映了成分中各种活性基团的存在。PBD的酚类成分因其鞣花酸（39.21±5.42毫克/千克）、阿魏酸成分（31.28±4.07毫克/千克）的含量而独具特色，阿魏酸具有抗真菌活性。提取物及其混合物（1:1）对细菌的抑菌圈直径达到15.1±1.66毫米，对真菌的抑菌圈直径达到23.81±1.41毫米。提取物对肝HL-7702细胞系菌株显示出更好的安全性，黄曲霉毒素有害剂量有所升高（PBD的半数抑制浓度（IC50）为304.5微克/毫升，BMG的IC50为381微克/毫升）。强化棒状食品的感官评价反映出由于颜色属性和评审员评价，混合物（1:1）的应用效果较好，模拟研究也得到了相同的结果。实验建议将BMG和PBD以1:1的比例混合，并添加其提取物（200毫克/千克面团）用于生产具有抗真菌特性的功能性棒状食品。
