Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry.

Background and Aim: Fungi can play beneficial and detrimental roles in meat products; however, the diversity and significance of fungi in meat products are poorly understood. This study aimed to isolate and characterize fungal species from frozen beef samples collected from retail stores in the Qena Governorate, Egypt. Materials and Methods: A total of 70 frozen beef samples were collected from retail stores in Qena, Egypt. All samples were subjected to mycological examination. Fungal colonies were identified using conventional approaches, as well as the VITEK 2 system and DNA sequencing of the internal transcribed spacer region. Analyses of enzymatic activity, biofilm formation ability, and the antimicrobial resistance profiles of the isolated yeasts were also conducted. Results: Molds and yeasts were isolated from 40% and 60% of meat samples, respectively. Mold isolates were dominated by Aspergillus, Penicillium, and Cladosporium spp., whereas yeast isolates were identified as Candida albicans, Candida parapsilosis, Yarrowia lipolytica, Saccharomyces cerevisiae, and Rhodotorula mucilaginosa. Compared to other yeast species, the highest production of lipase and protease was observed in Candida species. The strongest ability to form biofilms was observed in Candida spp., followed by S. cerevisiae, Y. lipolytica, and R. mucilaginosa. The results of antimicrobial susceptibility testing revealed that all yeast isolates showed notable resistance to fluconazole and itraconazole. Conclusion: A significant correlation between antimicrobial resistance and biofilm formation was observed in several species. This study highlights the importance of the dangers of yeasts in food products and the extent of their impact on public health. Keywords: antimicrobial resistance, beef, biofilm, enzymatic activities, fungi, meat, yeast.

Parsley is a popular dietary plant appreciated for its ability to increase flavor. It is one of the earliest plants to be used as a food spice and popular medicine. The goal of this study is to thoroughly examine the phenol compounds and antioxidant capacity, and antifungal activities of parsley leaves extracts and oil. Results revealed seventeen phenolic compounds; Chlorogenic acid at 220.3 μg/ml in parsley leavespowder and Cinnamic acid at 119.16 in oil. as well as, twenty different essential oil; the predominant compounds were myristcin (13.70%) and apiole (15.28%). Additionally, the results of the antifungal experiments showed positive inhibitory effects against the several strains of fungus, indicating parsley's possible use as a natural antifungal agent. In conclusion, this research reveals fascinating details about the chemical constitution of parsley leaves and its oil. Parsley may find use in the food preservation and pharmaceutical industries because to its proven antioxidant and antifungal qualities.

Red beetroot juice was studied for its potential antihypercholesterolemic effects in cholesterol-rich diet-induced hypercholesterolemia. Thirty healthy adult albino rats were freely divided into two major groups, the first of which was fed on a baseline diet only (control negative: 6 rats), and the second of which was provided a hypercholesterolemic diet (24 rats) for 4 weeks. Chemical composition of red beetroots (ash, crude fats, crude proteins, crude fiber, carbohydrates, phenolic and flavonoids compounds) and mineral content were estimated, in addition to lipid profile and glucose levels were evaluated in the tested rats blood serum. The results showed that levels of total cholesterol and triglycerides in hypercholesterolemic rats increased significantly, while the levels of high-density lipoprotein-cholesterol (HDL-C) decreased significantly. After fed on red beetroot juice (at the doses of 200, 400, and 600 mg/kg/day for 4 weeks), total cholesterol and triglycerides were significantly lowered, whereas HDL-C was significantly elevated. According to our data, red beetroots appeared to have considerable antihypercholesterolemic and antioxidant properties, as well as the phytoconstituents (e.g. flavonoids and phenolic acids) of beet root may have free radical scavenging effects. As a result, these findings open the way for the use of bio-waste from the food sector.

Over the past few years, several scientific researchers investigated that the rosemary, sweet almond and thyme oils are now recognized as essential components of functional foods.This study evaluates the quantities of flavonoids, total phenolic content (TPC), antioxidant properties, and fatty acid composition of almond, thyme, and rosemary oils. The results of the fatty acid analysis showed that the two oils had different profiles;sweet almond oil had considerable amounts of the important fatty acids;oleic and linoleic acids, while almond oil was rich in monounsaturated fatty acids (MUFA) and low in saturated fatty acids.Moreover, rosemary oil had the highest phenolic content among the other investigated oils; thyme oil had the highest flavonoids and antioxidant activity among the other oils. These results highlight the beneficial nutritional and functional qualities of almond, thyme, and rosemary oils, indicating their potential use as food components or nutritional supplements with positive health effects.