A study of the extraction and drying methods of chicken pepsin from gizzards and its storage

Yassmin Ghassan Abd Alhamed1* and Ramadan Suliman Atra 1

¹Department of Food Engineering, Faculty of Chemical and Petroleum Engineering, Homs University, Homs Syria.

(*Corresponding author: Yassmin Abd Alhamed, Email: yasminabdulalhamid@gmail.com, Tel: 0994299379)

Received: 18/ 8/ 2025 Accepted: 14/ 10/ 2025

Abstract:

Chicken pepsin extracted from proventriculi represents a promising alternative to animal rennet, as studies have demonstrated its effectiveness in milk coagulation and the production of cheeses with quality comparable to traditional rennet. Its utilization also contributes to expanding sources of milk-clotting enzymes and meeting the needs of the cheese industry. This study focused on extracting chicken pepsin from the kaolin-coated membrane of the chicken proventriculus using two different solutions: the first containing 1% boric acid and 10% sodium chloride (pH = 5.51), and the second containing 3% boric acid and 10% sodium chloride (pH = 5.02). The results indicated that the first solution provided superior extraction efficiency. Two preservation methods for the enzyme extract were evaluated: vacuum drying (at 35 and 40 °C, 200 mbar) and freeze-drying at 0.1 mbar, followed by storage at room temperature (25 °C) for 4 months and 2 weeks. Results showed that freeze-drying was the most efficient preservation method, achieving higher residual coagulation activity (80.59% and 53.09%) at the end of the storage period. Moreover, storage duration, extraction solution pH, and drying temperature significantly affected the enzyme’s milk-clotting activity (P ≤ 0.05).

Keywords: Chicken pepsin enzyme, extraction, vacuum drying, coagulation activity, clotting time, freeze-drying.

Full paper in Arabic: PDF

Study of some chemical and rheological properties of wheat flour (zero and tamwini) enriched with different proportions of Barely flour

Hiba Sofrahgy^1*, Mohammed Massri¹ and Jihad Samman²

¹Department of Food Science, Faculty of Agricultural Engineering, Homs University, Syria.

²Department of Food Science, Faculty of Agricultural Engineering, Damascus University, Syria.

(*Corresponding author: Hiba Sofrhgy, Email: hbhsfrhjy@gmail.com, Tel: 0998757068)

Received: 16/ 3/ 2025 Accepted: 6/ 7/ 2025

Abstract:

The aim of the research was to study the effect of replacing high quality wheat flour with zero (extraction =72%) and ration wheat flour (extraction=85%) with different proportions of barley flour (10-15-20-25-30%) to choose the best refinement ratios barley, this study was conducted in laboratories of (Faculty of Agricultural Engineering and Biotechnology – Homs University, Central Grain Laboratory – Damascus, the Grand Homs Mill. The results showed a highly significant effect of adding barley flour in the properties of wheat flour (Zero and Tamwini). Wet, protein, wet gluten, and dry gluten of both flours decreased with the increase in barley flour addition, while wet and dry gluten values of Tamwini flour are not determined at replacement ratios (20-25-30) % and for wheat flour to the barley sub-re-ingestion due to the blocking of gluten washing machine, while the percentage of ash, lipids and crude fiber increased with the increase in the percentage of barley flour addition, the following values were recorded(1.070-1.01-1) % respectively at the addition of 30% of barley flour for high quality wheat flour, while the results were (2.153-2.58-3.76)% for tamwini flour at the addition ratio of 30% of barley flour. Thus, these results reflect the significant difference in the chemical composition of wheat flour. In addition, replacing wheat flour with barley flour led to significant changes in Farinograph indicators of wheat flour (zero and tamwini). Water absorption and dough development time (second), and the degree of dough weakness (Brabender) increased for both types of wheat flour after barley flour was added and the replacement rate increased due to the percentage of fiber in barley flour, and decreased the valorimeter value.

Keywords: chemical properties- rheological properties of dough- wheat flour- barley flour- Farinograph.

Full paper in Arabic: PDF

Evaluation of edible coatings made of gelatin and gum arabic and their role in enhancing the quality of strawberries and extending their shelf life

Alaa Habeb*¹, Hanan Qarbi¹ and Bassam Aloqla²

¹Department of Food Sciences, Faculty of Agricultural Engineering, University of Aleppo, Aleppo, Syria.

² General commission for Biotechnology, Damascus University, Damascus, Syria.

(*Corresponding author: Alaa Habeb, E-Mail: alaasdohhabeb@gmail.com).

Received: 15/ 05/ 2025 Accepted: 21/ 07/ 2025

Abstract:

This study conducted at the laboratories of the General Authority for Biotechnology in 2024. The aim was to study the effect of post-harvest treatment with gelatin and arabic gum on extending the shelf life and the quality of strawberries during storage. It also aimed to evaluate the ability of these natural substances to reduce weight loss and vitamin C content, and to control microbial contamination of strawberries stored under refrigeration conditions (2±1°C) and room temperature for up to three weeks. The study involved preparing solutions of gelatin and arabic gum at different concentrations (5-10-15%), immersing strawberries in these solutions, and then drying them. The results were compared with a control group treated with distilled water. Weight loss was assessed at weekly intervals, and vitamin C content was estimated using the titration method. Changes in total bacterial, yeast, and fungal counts were also evaluated. The results showed that treatment with gelatin and arabic gum generally reduced weight loss compared to untreated fruit, with this effect being particularly noticeable at higher concentrations (10% and 15%) of both substances. The treatment also contributed to preserving the strawberry’s vitamin C content during storage, with gelatin having a slight advantage in this regard. Gelatin and arabic gum coatings were shown to reduce the total counts of bacteria, yeasts, and fungi on the fruit surface, indicating a protective effect against microbial spoilage and the potential use of gelatin and arabic gum as edible coatings as an effective strategy to extend the shelf life of strawberries and preserve their microbial quality and nutritional value.

Keywords: strawberries, gelatin, gum arabic, weight loss, vitamin C, microbial population, edible coatings.

Full paper in Arabic: pdf

Evaluation of the Effect of Ozone treatment on the Microbial and Sensory Properties of Drinking Water

Hanan Kurabi *¹

¹Food Science Department, Faculty of Agriculture, University of Aleppo, Syria.

(*Corresponding author: Dr Hanan Kurabi. E-Mail: hanansrn76@gmail.com ).

Received: 22/ 03/ 2025 Accepted: 21/ 07/ 2025

Abstract:

The aim of this study was to evaluate the therapeutic effect of ozone on the microbial and sensory properties of drinking water supplied by several residential units at the University of Aleppo. The study was conducted from June to September 2024 in the Microbiology Laboratory of the Department of Food Sciences, Faculty of Agricultural Engineering, Aleppo. The results showed that 33.33% of the studied water samples complied with the Syrian standard specifications due to their low initial microbial load and the absence of fecal coliform bacteria, E. coli, yeasts, and fungi. However, 66.66% of the samples were unfit for drinking due to their high initial microbial load and fecal contamination resulting from leakage from sewage pipes into drinking water networks or contamination during transportation and packaging operations. The effect of treating the samples with ozone at a concentration of 0.3 g/L for 15 minutes was positive. The ozone treatment reduced the total coliform count in samples (S2, S3, S6, S7, S8, S9) by 4, 16, 4, 14, 33.3, 33%) respectively. As for the fecal bacteria, their count decreased in the previous samples by (100, 5.5, 100, 5, 100, 100)% respectively. Yeasts and fungi were completely eliminated by 100%, which transformed the water samples that did not meet the specifications into samples that met the specifications and were suitable for drinking. Some pathogenic microorganisms transmitted through drinking water were isolated and characterized. A total of 42 intestinal bacterial isolates were isolated, with Escherichia coli accounting for 26%, Pseudomonas aeruginosa accounting for 14%, and Klebsiella accounting for 7%. Treatment with ozone at a concentration of 0.3 g/L for 15 minutes had no effect on the sensory characteristics of the water samples studied.

Keywords: Drinking water, ozone, pathogenic bacteria, microbial quality.

Full paper in Arabic: pdf

Effect of Different Blanching Methods on the Activity of the ‎Peroxidase Enzyme and the Quality Characteristics of Frozen ‎Carrot Slices

Batool Alansari^*(1) and Abdulrahman Hasan Laftah⁽¹⁾

(1). Department of Food Science, Faculty of Agriculture, University of Basrah, Basra, Iraq.

(*Corresponding author: Dr. Batool Alansari. E-Mail: batool.Mahmod6@gmil.com).

Received: 04/04/2020 Accepted: 03/06/2020

Abstract

This study was carried out between January to February 2019 in Basra University, Faculty of Agriculture, at laboratory of Food Science Department to determine the effect of different blanching methods (boiling water immersion T1, steam T2 and microwave T3) for 5 minutes on the activity of the peroxidase enzyme and the quality characteristics of the carrot slices stored in freezing for a period of 30 days. The activity of the peroxidase enzyme was measured for all treatments and some chemical and sensory tests of carrot slices were performed before and after freezing. The results showed that there were significant differences at the probability level (P <0.05) between T3, T2, and T1 treatments compared to the T0 control treatment (un blanched carrots), as the enzyme activity decreased gradually as the storage period progressed. It is noted from the results that banching time was insufficient to stop the activity of the enzyme, which is evidence of the efficiency of the blanching process, while the percentage of moisture and pH increased, while the ratio of dry matter, the percentage of total acidity and the content of ascorbic acid to the treatments T3, T2, T1 decreased compared with T0 (control treatment). The results of the sensory tests showed that there were no significant differences at the probability level (P <0.05) between the T3, T2, and T1 treatments compared to the T0 (control treatment). The best treatment was the blanching method with boiling water immersion and microwave blanching in terms of color and texture, whereas there were no differences in taste and smell for all treatments after the end of the freezing storage period.

Key words: Peroxidase, Freeze storage, Carrot, Blanching, Ascorbic acid.

Full paper in Arabic: PDF

Production of Lactic Acid from Whey Using Immobilized ‎Mixed Culture of Streptococcus thermophilus and Lactobacillus ‎bulgaricus

Sahar Adnan Sheet⁽¹⁾and Waleed Ahmed Mahmood^*(1)

(1). Faculty of Agriculture and Forestry, University of Mosul, Iraq.

(*Corresponding author: Dr. Waleed Ahmed Mahmood, E-Mail: waleedahmed53@yahoo.com).

Received: 12/01/2020 Accepted: 12/04/2020

Abstract

This study was carried out at Faculty of Agriculture and Forestry, University of Mosul during 2018 and 2019 seasons. Lactic acid was produced from cheese whey of buffalo’s milk by a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus immobilized in calcium alginate gel by using batch fermentation. Some factors affecting immobilization efficiency and lactic acid productivity were studied. Results indicated that the concentration of 2% sodium alginate in the cell suspension resulted in maximum immobilization efficiency and acid production with significant differences from the other used concentrations (1 and 2%). Maximum acid productivity and immobilization efficiency were obtained upon using calcium chloride with concentrations of 4 and 5%, respectively. Beads diameter of 3 mm resulted in the highest immobilization efficiency and acid productivity. 45-60 minutes of beads solidification time were found suitable to obtain high immobilization efficiency and lactic acid productivity. Results showed that low inoculum concentration (5×10⁷ cell/ml) was preferred for obtaining the highest immobilization efficiency, which was significantly dropped upon increasing of inoculum concentration. Maximum lactic acid production was obtained by using inoculum concentration of 20×10⁷ cell/ml with non-significant differences over the range of 10-25×10⁷ cell/ml. Immobilized cells were reused for four runs and a significant loss in activity was observed during the successive runs.

Key words: Lactic acid,Streptococcus thermophilus, Lactobacillus bulgaricus, whey, Immobilized cells.

Full paper in Arabic: PDF

Residual Effect of Some Heavy Elements in Propolis and Bees ‎Wax as an Indicator of Pollution in Latakia Governorate, ‎Syria

Vienna Hammoud^*(1) Khalil Moukayess⁽²⁾ and Liena salama⁽³⁾

(1). Department of Biology, Faculty of Science, Tartous University, Tartous, Syria.

(2). Department of Plant Protection, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(3). Department of Basic Science, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(*Corresponding author: Dr. Vienna Hammoud. E-mail:viennahammoud@gmail.com).

Received: 19/03/2019 Accepted: 07/05/2019

Abstract

The concentrations of copper (Cu), zinc (Zn), nickel (Ni), lead (Pb), cadmium (Cd) in propolis and bees wax were determined by using atomic absorption spectrophotometry. The samples were collected from five different locations of Latakia; Qardahah (Asitamo), Haffeh (Dabba), Jableh (Snouper), Latakia city (Al-Ramel Al-Shamali\ Autostrade of Al-Jomhouria) and Eastern Entryway to Latakia, during the spring and autumn in 2014. The results showed that there were significant differences in the concentrations of all tested elements between the locations, it was also demonstrated significant differences between the mean concentrations of all elements in propolis and bee wax except cadmium. The concentration of nickel, zinc and lead were significantly higher in propolis than bees wax, except the concentration of copper which was high in bees wax. The concentration of copper, zinc, nickel and lead was similar in both spring and autumn, unlike the concentration of cadmium in autumn (0.019 ppm) which was higher than in spring (0.009 ppm).

Key words: Bee, Propolis, Bees wax, Copper, Zinc, Nickel, Lead, Cadmium.

Full paper in Arabic: PDF

Study the Chemical Composition and Antioxidant Activity of ‎Tamarind (Tamarindus indica L.) Pulp and Seed

Shamaail A. Saewan^*(1) Rawdhah M. Ali⁽¹⁾ Saher S. George⁽¹⁾ and Lina S. Mohammed⁽¹⁾

(1).Department of Food science, College of Agriculture, University of Basrah, Iraq.

(*Corresponding author: Dr. Shamaail A. Saewan. E-Mail: shamaail@yahoo.com).

Received: 12/01/2020 Accepted: 12/03/2020

Abstract

The current study was conducted from November, 2017 to May, 2018. Tamarindus indica L. was purchased from commercial markets in Basrah city, southern Iraq. The pulp and seeds were isolated and dried separately at 40° C for 72 hours. The chemical composition was estimated. High significant differences (P<0.05) were observed for moisture, ash and carbohydrate contents between pulp and seeds. No significant differences (P<0.05) were observed for protein and lipids. 50% of ethanol solution extracts of pulp and seeds were prepared with different concentrations of (5, 25, 50, 75 and 100) mg/ml. Antioxidant activity, reducing power and FRAP (Ferric reducing/antioxidant power) were measured. Significant differences (P<0.05) were found between the concentrations mentioned above and tamarind extracts (pulp and seed). High significant differences (P<0.05) were found for the concentration of 100 mg/ml of pulp extracts, while low significant differences for the concentration of 5 mg/ml of seed extract for all the mentioned tests in comparison with the standard compounds.

Key words: Tamarindus indica, Antioxidant activity, Chemical composition, Reducing power.

Full paper in Arabic: PDF

Effect of Bentonite Addition on Some Physio-chemical and ‎Sensorial Properties of Syrian Homemade Wine

Ruba Ali Saleh^*(1) and Kossai Al-Hakeem⁽¹⁾

(1). Department of Food Science, Faculty of Agriculture, Tishreen University, Lattakia, Syria.

(*Corresponding author: Eng. Ruba Ali Saleh. E-Mail: rubaalisaleh29@gmail.com).

Received: 02/11/2018 Accepted: 28/01/2019

Abstract

This study was conducted on Syrian wines that made of local grapes, to determine the impact of adding Na-Bentonite (Montmorillonite silicate) in 3 concentrations (0.5,1 and 1.5 g/L) on some physio-chemical and sensorial properties of theses Syrian wines, such as: degree of nephlometric turbidity, physical stability considered as heat stability, parameters of color as total intensity, tent, intensity of yellow, red and blue colors, protein concentration and sensorial assessment. The results showed that the minimum concentration that achieved heat stability in white wine was (0.5 g/L), while increasing of concentration didn’t achieve any significant differences in wine turbidity, which confirmed that this was the optimum concentration to white wine. On another hand, the concentration of (0.5 g/L) caused a high decrease in turbidity value in red wine compared with two other concentrations and control, in spite of a concentration of 1.5 g/L resulted the highest heat stability, but the concentration 0.5 g/L still considered the minimum that could achieve a heat stability, though it could be considered the optimum concentration for red wine also.

Key words: White wine, Red wine, Fining, Bentonite, Heat stability, Turbidity.

Full paper in Arabic: PDF

The Chemical Composition of Pollen Date Palm Phoenix dactylifera L. var. Samisemi Males Trees

Ibtihaj H. Al Temimi

(1). Department of Horticulture and Land Scap, College of Agriculture, University of Basra, Iraq.

(*Corresponding author: Ibtihaj H. Al Temimi. E-Mail: jehanhandil@yahoo.com).

Received: 27/11/2019 Accepted: 20/01/2020

Abstract

The study was conducted during the agricultural seasons 2016 and 2017 at three agricultural locations in the province of ThiQar, Basra and Babylon in order to estimate the most important chemical components in the date palm pollens and the study of the inhibitory effect of the ethanol pollen by Randomized complete Blok Design (RCBD). Thirty-six palm trees were selected randomly. The biological experiment studied the effect of ethanolic pollen extraction concentrations (0, 50, 100 and 200) mg/l on inhibition of human bacteria E. coli and Staph. The results showed that the carbohydrates in ThiQar location was the highest (20.09%) compared to Babylon and Basra locations (19.02 and 18.32%) respectively, and the lowest protein and phenolic content was (6.58 and 17.54%) respectively with significant differences compared to the protein and phenolic content of pollen in Basra governorate which was (12.43 and 20.78%) respectively. The results showed also the superiority of antioxidant activity of pollen in Basra compared to antioxidant activity of pollen in ThiQar and Babylon. The results showed that there were no significant differences between the study sites in the content rate of essential oil, specific weight of aromatic oil and the degree of aromatic oil reaction. While the pollen in ThiQar governorate showed the superiority in the refractive index, density, and saponification number of essential oil. The suppressive activity of different concentrations of pollen extracted in ThiQar was tested on two types of human pathogen bacteria E. coli and Staph aureus. The result indicated that E. coli was more effected by ethanolic extracted than Staph aureus. The largest suppressive diameter was (18 mm) of E. coli bacteria growth with a concentration of 200 mg/L and inhibition percentage of 81.82% compared to antibiotic Erythromycin 15. While, Staph aureus bacteria showed resistance for all ethanolic extracted of pollen.

Keywords: Chemical composition, Bacteria, Date palm, Pollens, Iraq.

Full Paper in Arabic: PDF