Microalgae can enhance the nutritional value of conventional foods and hence to positively affect human health, due to their original chemical composition. The present study aimed to produce functional Karish cheese fortified with different types and ratios of microalgae powder (Chlorella vulgaris and Spirulina platensis) and evaluate the role of fortification with those algae on the quality of the product. Karish cheese was incorporated with C. vulgaris and S. platensis powder, separately at three levels 0.5, 1.0 and 1.5%. The evaluation of chemical composition, salt content, color parameters, antioxidant activity, total phenolic and total carotenoids content, texture profile and organoleptic properties of Karish cheese fortified with microalgae were determined. Addition of microalgae to Karish cheese showed an increasing (P<0.05) in total solid content, protein, ash, acidity and enhanced the texture profile in the final product compared with control sample. Also, the results indicated highest content of antioxidant activity, total flavonoid and total phenolic among all treatments compared with control. Organoleptic preferred Karish cheese samples enriched with microalgae especially with 0.5 and 1.0 % level consequently. Based on these results microalgae powder enriched cheese may have a great benefit for the industry to improve the texture, shapes and the functional nutraceutical properties of the products.

Red palm weevil (R.P.W.) R. ferrugineus (Coleoptera: Curculionidae) is the main date-injury palm insect in Egypt. This insect became the most destructive pest for date palms. All research seeks out safe methods for controlling this pest. This study aims to use eco-friendly and safer methods to manage R.P.W. However, the effect of Formaldehyde needs more research. The phrase "formalin" refers to the gas formic aldehyde, CH2O, which is a 40% solution of Formaldehyde in water. The results showed that concentration (40%) had a significant impact on larvae in their second instar and newly hatched red palm weevil among all concentrations after exposure to a toxic zone for ten days. The results revealed that there was an increase in larvae mortality by increasing the duration of exposure to Formalin, and this may depend on the accumulation of Formalin on target organs. Data reported that Formalin is effective for the larvae. So, Formalin could interrupt the life cycle of red palm weevil and might be suitable for integrated pest management of this pest as a protective or curative agent. In terms of LC50 and LC90, the relative toxicity of the tested concentrations at the LC50 and LC90 levels showed that the toxicity of Formalin on newly hatching was the most effective among other larvae of red palm weevil. Regarding LT50 and LT90 values, formalin application demonstrated great activity against R. ferruginous, and the needed time causing 50 and 95% mortality (LT50 and LT90) decreased when the formalin concentration increased.

(2024) .

1. (2024) Journal of Plant Pathology

The current study aims to use the foliar treatment with Spirulina algae extract (SP) at rate 2.5g/L and biochar (BC) at rate 2% as soil amendment to alleviate the negative effects of salinity on basil plants. The irrigation with 5 dS/m saline water reduced the plant height, leaf number, branch number, leaf area, total chlorophyll, fresh, and dry weight by 10, 31,31,40, 55, 46, and 33%, respectively, compared to the fresh water. The combined addition of BC and SP (SP+BC) to the saline irrigated plants significantly increased the last above-mentioned growth parameter by 6, 21, 50, 45, 170, 8, and 31% respectively compared to the saline water without addition. The increase in branch number is not significant. BC and SP significantly (p < 0.05) increased the soil organic matter (SOM). The content of SOM can be arranged in the descending order: BC > SP > C. The irrigation of basil plant with saline water significantly decreased the total N, P and K in basil shoots at rate 31, 61, and 24%, respectively, compared to the fresh water. The addition of BC+SP to the saline irrigated basil caused increases in N, P, and K content by 90, 116, and 60% compared to the saline water without addition. Overall, the results of this study explained that using Spirulina algae extract and biochar is a good solution for improving the growth of basil plant under salinity condition.

The aim of this study was to evaluate gross chemical composition (moisture, protein, fat and ash), mineral content, amino acid profile as well as fatty acid composition of sand smelt (Atherina boyeri) fish. Also, to study the effect of incorporation sand smelt mince with gluten free flour to improve nutritional quality of gluten free noodles for coeliac patients. In addition, to study the quality parameters, microbial content as well as sensory evaluation of the prepared gluten free noodles. Sand smelt fish mince contained 80.29 % crude protein, 10.08% crude fat, 9.44% ash and 0.34% carbohydrate (on dry weight basis). Beside 65.22 and 151.82 mg/kg of iron and zinc respectively. Moreover, sand smelt meat contained 39.23mg /100g protein of essential amino acids. Leucine, lysine and valine were the dominant essential amino acids while, glutamic acid was the major non-essential amino acid. Regarding to fatty acids profile, the total unsaturated fatty acid recorded 60.99% of total fatty acids. However, docosahexaenoic acid (C22:6n3) was the dominant fatty acid followed by oleic acid (C18:1) in sand smelt meat. Beside the poly unsaturated fatty acids to saturated fatty acids ratio 1.22in sand smelt fish which was much higher than the recommended value (0.4 - 0.5) by WHO in foods. Incorporation of sand smelt mince during preparation of gluten free noodles increased crude protein, crude fat and ash contents and had no significant effect on over all acceptability of the final product.

Two plums cultivars (Red 'Centerose' and Yellow 'Yabany Zahaby’) were used to produce juice. Several treatments were conducted on plums before juice extraction, including freezing, enzymatic hydrolysis (pectinase), microwave, and steaming (hot water vapor). The obtained plums juices were analyzed for physical and chemical properties. The results showed that addition of 250 mg of pectinase/ 100g plums increased the juice yield to 78.24% and 76.67% for the red and yellow plums, respectively. Also, microwave heating for 20 s and steaming for 60 min enhanced the juice yield for both red and yellow plums. Furthermore, pectinase addition to plums before juice extraction improved nutritional and antioxidant properties of obtained plum juice. Besides, ascorbic acid content in obtained red and yellow plums juices after enzymatic treatment recorded 62.49 and 48.94 mg/ 100 ml, respectively. On the other hand, red and yellow juices obtained after steam treatment had significantly higher values of phenolics, flavonoids and antioxidant activity, when compared to all other treatments. The results indicate that combined freezing treatment with pectinase addition facilitate the production of a nutritious clear juice, which promote its usage for food and beverage applications.

The effect of three rootstocks on the responsiveness of “Superior Seedless” grapes to cold storage was investigated in this study during the growing seasons of 2021 and 2022. The “Superior Seedless” bunches were preserved for 90 days at 4 ± 1°C and 98 ± 2 relative humidity%. The “Superior Seedless” bunch response under cold storage was shown to be influenced by the rootstocks. According to the study, bunches picked from “Superior Seedless” that were grown on the “1103 Paulson” rootstocks performed better in antioxidant enzyme activities (AEAs) than bunches obtained from other rootstocks. Furthermore, during cold storage, the rates of H₂O₂ and O₂⁻generation decreased more rapidly. However, combined with a low electrolyte leakage percentage (EL%) and malondialdehyde (MDA) accumulation, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenger concentration increased during the cold storage period. Furthermore, while berry quality traits were harvested from “Superior Seedless” grafted onto “1103 Paulson” rootstock, they were improved compared to other rootstocks. The molecular docking technique is performed to evaluate the binding affinity of antioxidant enzymes with a group of intracellular ligands, including DPPH, MDA, ascorbic acid, and tartaric acid, which show great results with respect to the DPPH compound. Following these findings, it can be concluded that the influence of rootstocks on “Superior Seedless” bunch responses to low cold storage represents a novel potential natural effect of rootstocks on responding bunches of “Superior Seedless” to low cold storage.