Honey is a natural sweet substance produced by honey bees, from the nectars of plant flowers and honey dew. The present study aimed to evaluate physicochemical characteristics and quality of honey from different origins. Melissopalynological analysis of honey samples showed a wide variability, with samples from different honey sources being collected from different geographical origins. The colour ranged from light amber for Egyptian and Yemeni samples to amber for Saudi and Kashmiri samples. Egyptian and Yemeni samples recorded the higher acidity than Saudi and Kashmiri honey, but all samples are still within the standard limit (pH 3.40±0.002–6.10±0.003). The electrical conductivity (EC) ranged from 0.53±0.03 to 4.18±0.05ms/cm. The moisture content of honey samples was ranged from 14.73±0.36% to 18.32±0.67%. Ash content ranged from 0.23±0.02% to 2.33±0.02%. Kashmiri honey showed the highest protein content (4.67±0.171mg/g) while the lowest value of protein content was registered in Egyptian honey (1.69±0.015mg/g). Samples of Saudi honey showed the highest value of reducing sugars (72.36±0.32g/100g), while Kashmiri honey showed the lowest value (15.11±0.25g/100g). The estimated fructose/glucose ratio for all investigated samples was ranged from 0.42±0.02 to 2.35±0.02 and estimated glucose/water ratio was ranged from 0.72±0.025 to 1.56±0.025. It is noteworthy that, the crystallization of Kashmiri honey was faster than other types of studied honey samples. The quality of honey was varied based on the botanical origins, handling, transportation and storage conditions

A total of 142 isolates of lactic acid bacteria (LAB) were isolated from dairy and non-dairy sources. The LAB isolates were screened for antimicrobial activity. Out of 142 isolates only 68 isolates exhibited antimicrobial activity. Among these isolates, nine showed wide spectrum antimicrobial activity as well as good bile salt, acid and phenol tolerance. Seven isolates of the latter ones showed more than 20% cholesterol reduction and an observed bile salt hydrolase (BSH) activity. The promising isolates were identified using phenotypic, biochemical and genetic methods

With growing consumer awareness, exploitation of renewable resources is cost-effective and environment friendly. This work examines the potential of citrus peels as natural antioxidants and antimicrobials for food preservation. Extraction yield, total soluble phenols and flavonoids of various citrus peels (sweet orange, lemon, tangerine and grapefruit) were optimized by varying the solvent type. While the highest extract yield (~16 ​g/100g) was obtained from the sweet orange peels in methanol, extraction with ethanol maximized the concentration of total phenols and flavonoids (~80 ​mg catechol equivalents/100 ​g dry weight). In addition, sweet orange peel extract showed the highest DPPH, ABTS and hydroxyl radical scavenging values. UPLC-ESI-MS/MS analysis of aqueous and ethanolic extracts of sweet orange peels revealed more than 40 polyphenolic compounds including phenolic acids and flavonoids, some of which have not been previously reported. The predominant polyphenols were narirutin, naringin, hesperetin-7-O-rutinoside naringenin, quinic acid, hesperetin, datiscetin-3-O-rutinoside and sakuranetin. The incorporation of sweet orange peel extract into two vegetable oils enhanced their oxidative stability. In addition, all citrus peel extracts possessed high antimicrobial activity against several food-borne pathogens, and the activity was highest for the sweet orange peel extract. Overall results suggested the great potential of sweet orange peels as natural antioxidant and antimicrobials, which can be efficiently extracted using a simple and low-cost method, for enhancing the storage stability and safety of vegetable oils.