The effect of roasting conditions on some physicochemical characteristics of coffee beans as color, browning index, hydroxymethylfurfural (HMF), caffeine, phenolic acids, and antioxidant capacity were investigated. The thermostability of chlorogenic acid and caffeine was investigated using Arrhenius equation. Furthermore, principal component analysis (PCA) was applied to reveal the relationship between the phenolic profiles, browning index, and the antioxidant capacity of coffee. Chlorogenic acid was the main phenolic compounds in coffee beans. It gradually decreased from 34.181 to 2.584 mg/g of sample during roasting at 220 °C for 40 min. Gallic acid, caffeic acid and HMF increased at the beginning of roasting time and decreased afterward. The antioxidant capacity of green coffee showed the highest antioxidant capacity. Two principal components, (PC1 and PC2) with eigenvalues 5.89 and 2.5 respectively, which demonstrated 93.35% of the total variance in the data set. Therefore, the paramount way to reserve a good level of phenolic compounds in parallel with a good taste is the roasting of coffee at 180 °C for 20 min or 220 °C at 10 min.

The incidence of tetracyclines’ (TCs) residue (oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in fresh chicken samples (meat and liver) collected during one year was recorded. TC residues were analysed using an HPLC-DAD method. The limit of detection for meat was 4.4, 5, 10 and 7 ng g⁻¹ for OTC, TTC, CTC and DOC, respectively, compared with 5.5, 6, 12 and 9 ng g⁻¹ stated for liver. The recovery of the method ranged from 91% to 70% depending upon both matrix type and tetracycline kind. The results revealed that 66 (44%) samples contained TC residues including 21 (42%) breast, 19 (38%) thigh and 26 (52%) liver samples. The corresponding contaminated ranges were 124–5812, 107–6010 and 103–8148 µg kg⁻¹. A total of 12 (8%), 13 (7.33%) and 20 (13.33%) samples of breast, thigh and liver, respectively, had TC residues above the Codex maximum residue limit (MRL). Liver samples had a higher incidence and level than those found in breast or thigh samples.

Nutritional yeast-produced soy yogurt has grown in demand, because of its unique nutritional and health benefits. It has low cholesterol, no lactose, and high levels of protein, probiotic yeast, vitamins, and minerals. In this work, Soymilk (12.5%) was prepared and fermented to produce soy yogurt. Growth curves, probiotic characteristics of Saccharomyces boulardii CNCMI-745 and Lactobacillus plantarum KU985432 were determined. The nutritional value of both yogurts was evaluated, including viable cell count, protein, vitamin B-complex, sugars, phenolic acids, and fatty acids, mineral content, stability, and storage. Analysis of the physicochemical composition of the yogurts included assessment of titratable acidity, antioxidant potential, viscosity, and moisture content. The probiotic viable count of the produced yogurts met the standards for commercial yogurts. S. boulardii CNCMI-745 displayed safety characteristics and high tolerance to heat, acid, and alkaline stress. The produced B vitamins increased in both yogurts. The total saturated fatty acids in Saccharomyces-yogurt decreased, while the unsaturated fatty acids increased. Saccharomyces-yogurt showed high antioxidant activity, phenolic acids, and crude protein content. Both yogurts demonstrated the same tendency for stability during 16 day-storage. In conclusion, using nutritional yeast in the production of soy yogurt increased its nutritional content more than probiotic lactic acid bacteria.

Objective: In this study, we investigated the in vivo antitumor activity and pharmacokinetic characteristics ofencapsulated GA-NC (gallic acid nanocomposite) in normal and hepatocellular carcinoma (HCC)-induced rats.Methods: Rats were distributed into 4 groups; negative control, HCC, gallic acid (GA), and GA-NC. Serum levels ofalpha-fetoprotein (AFP), endoglin (ENG), heat shock protein-70 (HSP-70), pro-caspase 3, lipocalin-2 (LCN-2) andβ-cell leukemia/lymphoma 2 (Bcl-2) were assayed by ELISA. The pharmacokinetic parameters for GA or GA-NCwere determined by means of non-compartmental approach based on the serum– concentration profiles of free GAand GA-NC after oral administration. Also, histological procedures were used for examination of liver tissue sections.Results: Anaplastic changes in liver tissues were observed in untreated HCC group, as well as a significant increasein the serum AFP level. In addition, significant elevation in the serum ENG level as an angiogenic marker and theserum levels of the apoptotic mediators; HSP-70, Bcl-2 and pro-caspase 3 beside significant amplification in the seruminflammatory modulator, LCN-2 were recorded. Treatment with free GA or GA-NC markedly recovered the anaplasticchanges in the rat liver tissues. In addition, they restored serum levels of AFP, ENG, HSP-70, Bcl-2, pro-caspase-3,and LCN-2. Pharmacokinetic analysis revealed that GA–NC displayed a characteristic sustained release profile with4-fold increase in bioavailability in normal and HCC-induced rats. Conclusions: The results of this study suggest thatencapsulation of GA into PLGA-CS-PEG enhances its oral bioavailability and anti-cancer activity. GA-NC may bea new therapeutic candidate for the mitigation of hepatocarcinogenesis.