A comparative study of volatile constituents, antioxidant activity, and molecular docking was conducted between essential oils from Mentha longifolia L., Mentha spicata L., and Origanum majorana L., widely cultivated in Madinah. The investigation of volatile oils extracted by hydrodistillation was performed using Gas Chromatography-Mass Spectrometry (GC-MS). A total number of 29, 42, and 29 components were identified in M. longifolia, M. spicata, and O. majorana representing, respectively, 95.91, 94.62, and 98.42, of the total oils. Pulegone (38.42%), 1,8-cineole (15.60%), menthone (13.20%), and isopulegone (9.81%) were the dominant compounds in M. longifolia oil; carvone (35.14%), limonene (27.11%), germacrene D (4.73%), and β-caryophyllene (3.02%) were dominant in M. spicata oil; terpin-4-ol (42.47%), trans-sabinene hydrate (8.52%), γ-terpinene (7.90%), α-terpineol (7.38%), linalool (6.35%), α-terpinene (5.42%), and cis-sabinene hydrate (3.14%) were dominant in O. majorana oil. The antioxidant activity, assessed using DPPH free radical–scavenging and ABTS assays, was found to be the highest in O. majorana volatile oil, followed by M. spicata and M. longifolia, which is consistent with the differences in total phenolic content and volatile constituents identified in investigated oils. In the same context, molecular docking of the main identified volatiles on NADPH oxidase showed a higher binding affinity for cis-verbenyl acetate, followed by β-elemene and linalool, compared to the control (dextromethorphan). These results prove significant antioxidant abilities of the investigated oils, which may be considered for further analyses concerning the control of oxidative stress, as well as for their use as possible antioxidant agents in the pharmaceutical industry.

The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.

The cosmetic industry is searching for new active ingredients from renewable natural sources to make more environmentally friendly and safe products. Botanical extract is a nearly limitless source of these new actives due to the current consumer demands as well as international regulations. Due to both their fragrant nature for the creation of fragrances and perfumes and the numerous advantageous properties of their individual components (EOCs), such as anti-inflammatory, antimicrobial, and antioxidant properties, essential oils (EOs) emerge as a very common natural ingredient in cosmetics and toiletries. Additionally, nowadays, the cosmetic industry includes EOs or different mixtures of their individual components (EOCs), either as active ingredients or as preservatives, in various product ranges (e.g., moisturizers, lotions, and cleansers in skin care cosmetics; conditioners, masks or anti-dandruff products in hair care products; lipsticks, or fragrances in perfumery). However, because each essential oil’s distinct chemical profile is linked to a different set of advantages, it is challenging to generalize about how they might be used in cosmetics and toiletries. Formulators frequently spend time looking for appropriate combinations of EOs or EOCs to achieve particular advantages in the finished products. The literature on the most recent developments in the use of EOs and EOCs in the production of cosmetic products is updated in this work’s review of the literature. Additionally, certain particular issues pertaining to the security of EOs and EOCs in cosmetics will be covered. It is expected that the information contained in this comprehensive review can be exploited by formulators in the design and optimization of cosmetic formulations containing EOs.

The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and lactoferrin as natural ingredients affected on the nutritional value and quality of stirred yoghurt.Lactoferrin's influence on harmful microorganisms was investigated. And studying amino acids for buffalo, bovine, colostrum, and lactoferrin.In treatments, buffalo, bovine, and mixcolostrum (buffalos and cows1:1) were added at 15% ratios generate a functional stirred yoghurt. On the other hand,lactoferrin, was added at a ratio of 5 mg/mL. Samples of stirred yoghurt were chemically, physically,microbiologically and organoleptically analyzed. The addition of buffalo and bovine colostrum to stirred yoghurt improves significantly the total solids, protein, and ash content of the yoghurtcompared to the control.Stirred yoghurt with buffalo, bovine, mix colostrum and lactoferrincharacterized with slightly lower treatable acidity when fresh and during the storage period. Higher viscosity was detected in stirred yoghurt fortified with 15% buffalo, bovine and mixcolostrum, compared with the control. Control stirred yoghurt had a significant increasing of lactic acid bacteria counts compared with buffalo, bovine, mix colostrum, and lactoferrin. Molds and yeasts could not be detectedin either fresh treatments or duringthe storage period. There are significant differences between treatments for organoleptic evaluation.The stirred yoghurt fortified with lactoferrin and buffalo colostrum gained higher scores of body and texture andappearance, compared withcontrol.Lactoferrin has been shown to have antibacterial action against a wide range of Gram-positive and Gram-negative bacteria.Gram-negative Ps. aeruginosa and E. coli isolates were the most resistant. lactoferrin have strong inhibitory effect against B. cereus and Staph. aureu. Essential and non-essential amino acids of buffalo, bovine colostrum, and lactoferrin were identified and compared to FAO / WHO (2007) indicated requirements. Valine had the highest value for essential amino acids inbuffalo colostrum (107.72 mg/g protein) bovine colostrum (102.30 mg/g protein) and lactoferrin(102.36 mg/protein).Glutamic acid had the highest values inbuffalo colostrum(122.49 mg/g protein) and bovine colostrum(99.92 mg/g protein) whilealanine had the highest value inlactoferrin(105.67 mg/g protein) in non-essential amino acids.

Ial oil (S-CH-Th), and to evaluate their antibacterial, antioxidant and optical properties. Materials and methods The molecular weight of chitosan was (~400 kDa, 75–85% deacetylated). 27% amylose corn starch, Tween 80, DPPH (2, 2-diphenyl-1-picrylhydrazyl) and Folin–Ciocalteu reagent were used to carry out research. Antibacterial activity testing was performed using the disk method. Antioxidant activity test was performed using a spectrophotometric method with DPPH as the radical source. Essential oil concentrations ranging from 0 to 2%, incorporated into a starch–chitosan composite (S-CH) film, were used. Results Antibacterial and antioxidant properties increased significantly with the incorporation of Essential oils (EO) (P < 0.05). On incorporating EO, there was an increase in the total colour differences (ΔE), yellowness index and whiteness index, which were significantly higher than those of the control, and the transparency was reduced. Also, the results showed that chitosan edible films incorporated with T. vulgaris EO could be used as active films because of their excellent antibacterial and antioxidant activities. Conclusion S-CH edible films incorporated with thyme EO as a natural antibacterial and antioxidant agent may potentially be used as an active packaging to enhance the safety of foods and food products....

In addition to the limitations in infrastructure and existing low technologies in most developing countries, lack of experience in applying starter cultures in small-scale operations presents a significant obstacle and an exciting challenge to food technology. In this study, fresh yogurt and baker's yeast were used as appropriate starter cultures for the pickling of broccoli and onion through fermentation as a source of lactic acid bacteria and Saccharomyces cerevisiae. Traditional broccoli and onion pickles produced via preservation in vinegar and salt were used as a control sample. The organoleptic evaluation demonstrated that fermented pickles with fresh yogurt were the best in all sensory attributes and the overall acceptability, followed by pickles fermented with baker's yeast autolysate and control ones. Significant differences in the color parameters were observed between fermented pickles and control. Thirty - two volatile compounds were identified using Gas Chromatography-Mass Spectrometry in the fermented and preserved onion, while 37 constituents were revealed in the fermented and preserved broccoli. Acetic acid, dimethyl disulfide, ethyl butanoate, 2,5-dimethyl thiophene, and 1,3-butanediol were the predominant components in fermented and preserved onion with a quantitative variation. In fermented broccoli, dimethyl disulfide, pentenol and hexenol derivatives, and ethyl hexadecanoate were the most abundant aroma volatiles, while the same pattern was detected in the control sample except for hexenol derivatives. Therefore, the present study opens perspectives for healthier solutions employing appropriate starter cultures as a source of probiotics in the food industry.