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      저자 : Azza M. Abdel-Aty (검색결과 2 건)
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        Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities

        Azza M. Abdel-Aty,Alshaimaa M. Elsayed,Hala A. Salah,Roqaya I. Bassuiny,Saleh A. Mohamed 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.5

        Little studies on chia sprouts were not deeplyaddress the polyphenols profiles and their functionalproperties during long period of germination. This studyaims to evaluate the impact of germination process on thephenolic profile, antioxidant and antibacterial propertiesand relevant enzymes activities of Egyptian chia seeds. Thetotal phenolic and flavonoid contents of chia sproutsincreased several times during ten days of germination andmaximized on 7-day sprouts (6.4 and 11.5 folds, respectively). In HPLC analysis, seventeen phenolic compoundswere detected on 7-day sprouts compared to fifteen in dryseeds, where two new phenolic compounds (p-coumaricacid and kaempferol) were detected. The concentrations ofall the identified phenolic compounds increased severalfolds (1.8–27) on 7-day sprouts. The total antioxidantactivity increased 10, 17, and 29 folds on 7-day sproutsusing DPPH, ABTS and PMC antioxidant methods,respectively compared to the dry seeds. Both antioxidantand carbohydrate-cleaving enzymes increased in chiasprouts and correlated with their phenolic content andantioxidant activity. The phenolic content of 7-day sproutsshowed a potent antibacterial activity against some humanenteric pathogenic bacteria including Escherichia coliO157-H7, Salmonella typhi, Pseudomonas aeruginosa andStaphylococcus aureus with lower MIC values compared tothe raw seeds.

      • KCI등재

        Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities

        Azza M. Abdel-Aty,Amal Z. Barakat,Saleh A. Mohamed 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.1

        The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.

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