The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.5 and 0.7%) on the chemical, microbiological, and sensory properties of stirred-like yogurt (SLY) during 16 days of storage at 4 °C. The obtained data observed that REO exhibited antimicrobial action against Escherichia coli, Staphylococcus aureus, and Salmonella marcescens, as well as fungi (Aspergillus flavus) and yeasts (Candida albicans). Increased REO to 0.7% accelerated (p < 0.05) the development of lactic acid bacteria (LAB) in SLY (8.3 log cfu/g) and delayed yeast growth up to 12 days. Molds and coliforms were also not found in the SLY samples with REO. In comparison to control samples, sensory results showed that the addition of REO improves the overall acceptance of SLY (p < 0.05). In conclusion, the current study found that REO could be used as a natural preservative during the production of SLY to extend shelf-life and promote LAB development.

Large amounts of fruit byproducts are discarded daily by the food industry, representing a significant loss of nutrients. The present study compared between the bioactive compounds in papaya wastes, including peels and seeds. Furthermore, this study evaluated the effect of papaya (Carica papaya) peels powder (PP) addition on technological and microbial characteristics of beef burgers. Four formulas of beef burgers were prepared as follows: C (control beef burger), T1 (beef burger with 1% PP), T2 (beef burger with 2% PP), and T3 (beef burger with 3% PP). The results indicated that PP had greater contents of total phenolics (838 mg GAE/100g sample) and flavonoids (270.66 mg Quercetin/ 100g sample), as well as higher antioxidant activity than papaya seeds powder (SP). The incorporation of PP into beef burgers resulted in burgers with lower color L* and a* values, while b* values increased. Besides, a significant increase in crude fiber contents of beef burger samples was found with the addition of PP, as compared to control. Furthermore, the addition of PP enhanced physical quality (cooking loss, cooking yield and shrinkage) and thiobarbituric acid reactive substance (TBARS) values during storage. The obtained results suggest that PP can be utilized as a functional ingredient in meat products because of its high bioactive compounds content.

Open Access*Correspondence: asma_pg125728@agr.aun.edu.eg Received: 30 March 2025Accepted: 29 May 2025Published online: 5 June 2025Citation Mohammed NS; Abdel-Rahman AM and Ahmed RA (2025): Using Chicken Secondary Products (Heads and Feet) to Enhance the Nutritional Quality of Cookies. BNNI (65) 97-126, doi:10.21608/bnni.2025.432145 The chicken industry generates considerable amounts of secondary products, such as chicken heads and feet, which are usually discarded. The main objectives of this research were to assess the nutritional quality of chicken head powder (CHP) and chicken feet powder (CFP) and to explore their potential utilization in cookie production. The data showed that CFP recorded the highest content of ash (6.39%), protein (44.20%), and fat (16.35%) compared to other samples. Furthermore, cookies containing 10 percent of CHP or CFP were preferred by the majority of panelists. The addition of CHP or CFP significantly increased the cookies' spread ratio (p ≤ 0.05). The amino acid profile illustrated that cookies samples with CHP or CFP (samples H10 and F10) recorded higher values of essential amino acids like histidine, phenylalanine, lysine, threonine, valine, leucine, and isoleucine when compared to the control. Additionally, oleic acid (18:1n-9) represented the major monounsaturated fatty acid. In contrast, linoleic acid (18:2n-6) was the most abundant polyunsaturated fatty acid, followed by linolenic acid (18:3n-3), with both recording their highest values in sample H10. This sample also contained the lowest content of linolelaidic acid (trans fatty acid). Indeed, the development of cookies using CHP or CFP with wheat flour will provide a nutritious food option (rich in protein and calcium) that is ready-to-eat for children. This study not only enhances the nutritional profile of the final product but also contributes to sustainability by reducing food waste.

Globe artichoke canning industry generates considerable amounts of wastes. Incorporation these natural ingredients as a fat replacer in meat products processing could reduce these wastes and develop nutritionally enriched low-fat meat products. So, in this study, we aimed to utilize of these wastes (bracts) as fat replacer during processing beef sausage with different fat substitution levels (25, 50 and 100%). Control and treated samples (A25, A50 and A100) were stored after manufacturing in a refrigerator (4±1°C) for 12 days, while quality characteristics of sausages samples under investigation were evaluated. The results indicated that artichoke bracts contained phenolic compounds (328.33mg GAE/100g sample), flavonoids (332 mg Quercetin/ 100g sample) and had the highest antioxidant activity%, when compared with other artichoke wastes. The incorporation of artichoke bracts powder (ABP) into beef sausages formula caused an improving of physical quality criteria (cooking loss, cooking yield and shrinkage). While ABP addition to sausages formula significantly decreased their contents of total fat (fat reduction% in sample A100 recorded 54.58%), moisture and crude fiber increased, when compared to control sample. Furthermore, sausages samples containing ABP exhibited good sensory properties, especially in sample A25. Whereas replacing 100% of fat with ABP (sample A100) recorded the lowest microbial count. In conclusion, artichoke bracts powder (ABP) exhibited a good antioxidant effect, as well as has considerable amounts of fibers and minerals, and can be used successfully in manufacturing of meat products.

Involving essential oil in the food industry as a natural food preservative gained a lot of interest due its healthful aspects when compared to artificial one. In this study, a new fermented milk was developed by using marjoram essential oil (MEO). The main objectives of this work were to assessment the biological active compounds in MEO, as well as examine the effect of MEO at different rates (0.3 and 0.5%) on the physio-chemical, microbiological, and sensory quality attributes of acidophilus milk (AM) during storage for 16 days at 4 °C. GC/MS analysis of MEO detected 118 compounds. MEO addition during making AM caused an enhancement in the growth of Lactobacillus acidophilus ( L. acidophilus ). Whereas due to the antimicrobial activity of MEO, the growth of yeast was not observed until the 12th day, and no molds were noticed. The overall acceptability of AM was enhanced significantly ( p < 0.05) by the supplementation of MEO. These results demonstrated the potential benefits for incorporating of MEO as a functional ingredient during processing of AM. Graphical Abstract

Milk protein concentrates (MPC) is a nutritious food with a high protein content, which emphasizes the importance of including it into our daily foods such as snacks (which are preferred by a wide range of consumers, especially children). Therefore, the main aim of this study was to use MPC during processing of milk-based food products such as low-fat ice cream (LFIC) and gluten-free biscuits (GFB). These products were selected due to their popularity between children; in addition, LFIC may be suitable for obese children, while GFB convenient for celiac patients, which provides a broader understanding of protein enrichment in different food systems. This study assessed the impact of MPC incorporation on the physicochemical and sensory attributes of LFIC, and changes in LFIC quality were also monitored during storage (− 18 °C) for 30 d. The control LFIC mix was manufactured without MPC, while MPC was added (%w/w) in other treatments at 3, 6, and 9%. The results showed that MPC addition significantly ( P < 0.05) increased density and weight per gallon. Although overrun and protein content (4.58–7.46%) increased in frozen LFIC, carbohydrate content decreased. The microstructure of LFIC containing 3% MPC showed better air bubble distribution than other treatments. By the end of storage period, the LFIC sample with 3% MPC recorded the highest flavor and overall acceptability scores. Furthermore, this study assessed the impact of MPC incorporation on the physical properties, chemical composition and microstructure of GFB. The control GFB was manufactured without MPC, while MPC was added (%w/w) in other treatments at 17.45 and 34.9%. MPC addition increased biscuit thickness, while spread ratio decreased, and microstructure was improved with MPC substitution. Moisture, protein, ash, and phosphorus increased with MPC addition, whereas fat, carbohydrates decreased significantly. Moreover, the sample containing 34.9% MPC recorded the highest levels of histidine, phenylalanine, lysine, threonine, valine, leucine, and isoleucine when compared with the control. We concluded that using MPC can be used effectively in LFIC manufacturing to enhance protein content and maintain desirable physical and sensory properties, while MPC addition to GFB caused an improvement in the nutritional quality of the final product, which could help some of celiac patients who suffer from nutrient malabsorption.