Validation of low dosages of γ-radiation and their effect on red beetle mortality, storability characteristics, and nutritional value of sorghum (Sorghum bicolor L. Moench) grain.

This research was undertaken to validate the low dosages of γ-radiation of sorghum to examine the efficiency of gamma irradiation doses in quality attributes and storability of sorghum grain. Infested sorghum grains with the red flour beetle at the adult stage were irradiated at 0.25, 0.5, 0.75, 1.0, and 2.0 kGy emitted by 60CO. Subsequently, the mortality rate of the red flour beetle as affected by gamma doses was estimated and the storability characteristics and nutritional value of sorghum grains were measured. Eventually, the Partial Least Squares regression (PLS) analysis was executed to confirm the optimum dose of gamma which eliminate the red flour beetle and enhanced the grain quality. Results provide that the storability characteristics were enhanced after treatments. However, the changes in the germination rate of the grains were not different significantly after radiation. On the other hand, the radiation process enhanced sorghum grins' nutritional quality. Both tannins and phytic acid content dropped significantly and the digestibility and solubility of protein were gradually incremented in the grains. The PLS results indicated that using 1 and 2 kGy reflect the utmost effective dosage for sorghum. It can be concluded that this method is a potent rapid and operative preservation process to the alternate smoking chemical procedure for improving sorghum's nutritional and functional quality and prolong its shelf life. Possibility of providing effective and rapid quarantine security as an alternative to chemical fumigation protocol to extend shelf life and enhance the nutritional and functional quality of sorghum.

Saudi date cultivars' seed extracts inhibit developing hepatic steatosis in rats fed a high-fat diet.

This research aim was to assess the impact of the seed extracts of the date cultivars (Qatara, Barhi, and Ruthana) on rat's liver steatosis, oxidative stress, and inflammation triggered by feeding a high-fat diet (HFD). The experimental design was based on random partitioning into two groups; one that received the standard diet and another that received the HFD diet. The HFD rats were orally administered Lipitor or date seed extracts at 300 or 600 mg/kg/day for 4 weeks. Accordingly, feeding rats HFD significantly increased body and liver weights, hepatic and serum lipid levels, glucose, insulin, HOMA-IR, liver function enzymes, and inflammation markers, and decreased oxidative stress enzymes. Oral administration of Barhi and Ruthana date seed extracts significantly decreased body and liver weights. Serum and liver total cholesterol TC, Triglycerides TGs, and free fatty acids FFAs were also decreased as were AST, ALT, MAD, leptin, and CRP, with a concomitant increase in SOD, GSH, and CAT. Furthermore, similar to Lipitor, oral administration of the extracts reduced inflammation markers such as TNF-α, serum CRP, IL-6, IL-1ß, and leptin while increasing IL-10 and adiponectin levels. Histological observation revealed that extract administration improved hepatocyte and parenchymal structures and decreased lipid deposition. In conclusion, both Barhi and Ruthana seed extracts showed strong hepatoprotective, anti-inflammatory, and antioxidant effects against HFD-induced liver steatosis. And date seeds have other beneficial potential for prevention and treatment of various diseases, which can be studied in the future.

Indigenous Sudanese sorghum-based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two sorghum landraces.

Hulu-mur is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of the Hulu-mur flasks. For both landraces, a significant (p < .05) effect on the phytochemical compound and the antioxidant activity was observed during malting and fermentation of sorghum flour. However, the most increase in the TPC and carotene content was observed, whereas tannin and TFC were decreased in the Hulu-mur flasks compared with the malted and fermented samples. The antioxidant activity DPPH, TRP, and FRAP was significantly (p < .05) higher in Hulu-mur flasks than those of raw and processed flour. The partial least squares regression test stated a positive validation score of the Hulu-mur flasks prepared from the both landraces. In conclusion, Hulu-mur drink from Abjaro and Hegarii landraces contain high antioxidants compound, which could improve the health-promoting metabolites in Sorghum-based food.

Validation of γ-radiation and their effect on phenolic compounds, antioxidant activity, and microbial load of fennel (Foeniculum vulgare) seeds and cinnamon (Cinnamomum verum) sticks.

The aim of this study was to validate the optimum doses of γ-radiation and its effect on the antioxidant capacity and microbial load of fennel seeds and cinnamon sticks. Gamma irradiation was applied in different doses 0.0, 2.5, 5.0, 7.5, 10, and 15 kGy. The findings stated that increasing gamma dose significantly (p < .05) increased the total phenolic content of the fennel seeds; however, it was decreased in cinnamon at doses higher than 5 kGy. The total flavonoid content was found higher after treatments at 5 kGy or more minor. After the gamma irradiation treatments, the antioxidant activities were enhanced. The microbial load of these spices was reduced after treatment. Doses more than 10.0 kGy are required to lower the bacterial load in samples, while only 5.0 kGy is sufficient to eliminate fungi growth. The partial least squares regression analysis stated the application of 7.5 kGy and reflects the most valid treatment doses for radiation treatments of fennel seeds and cinnamon sticks. Accordingly, it can be discovered that the γ-radiation at a dose of 7.5 kGy could be considered a suitable dose for the preservation and decontamination of these spices and also for enhancing its antioxidant capacity. Three spices were subjected to gamma irradiation at different doses. The application of gamma radiation significantly reduces the level of the microbial load in the spices. Gamma irradiation improved the antioxidant capacity of the spices. Gamma irradiation can be applied as an effective preservative method in the food industries.

Cross-Sectional Investigation of the Awareness and Practices of Food Safety among Food Service Catering Staff in Riyadh City Hospitals during the Coronavirus Pandemic.

This study examines food safety awareness and practices among handlers in the food service sector at Riyadh City hospitals during the COVID-19 pandemic. Three hundred and fifteen (315) food service workers completed the entire questionnaire from five hospitals in Riyadh City between December 2020 and February 2021. The contributor's respondents' three-part questionnaire was divided according to general characteristics, food safety awareness, and food safety practices. The findings show that food handlers demonstrated good knowledge, techniques, and attitudes regarding maintaining food quality and ensuring food safety. Moreover, a significant positive correlation between food safety awareness and food safety practices was observed. Nevertheless, the correlation between the food handler's knowledge and safe food handling was negative. In general, our findings revealed the significance of education and the regular training of food service staff to improve learning and ensure better and safer food-handling practices, which could contribute to applying food safety practices in hospitals.

Effect of UV-C followed by storage on the fungal growth and aflatoxins content and storability characteristics of sesame (Sesamum indicum) seeds.

Background: UV-C has been suggested as an alternative technology in controlling food spoilage by primary and secondary pests. Its effects on the storability characteristics of sesame seeds during storage were evaluated. Methods: The UV-C (0, 2.5, 5.0 and 10 kJ m-2) was applied to explore its Effect on the fungal growth, aflatoxin content, water activity (aw), colour and free fatty acid content (FFA) of sesame seeds. Results: Applying the UV-C caused a significant reduction in the fungal growth, aw, and the lightness (L* value) of sesame seeds in fresh and stored samples. However, significant increases (p < 0.05) in a* and b* values and the FFA of the sesame seeds were observed. Interestingly, the aflatoxins were not detected in the UVC-treated seeds even after storage for 12 months. The Partial Least Squares regression (PLS) analysis indicated that the application of 5.0 kJ m-2 followed by six months of storage reveals the greatest valid dose for UV-C treatments of sesame seeds. Conclusion: UV-C treatment potentially shows effective quarantine security as an alternative method to chemical disinfection procedures to prolong the shelf life and improve the storability characteristics of sesame seeds.

The Physical and Chemical Characteristics of Seeds Oil of Local Sudanese Pumpkin (Cucurbita moschata Duchesne).

This study aimed to evaluate the physical and chemical properties of pumpkin (Cucurbita moschata Duchesne) seed oil obtained from local Sudanese pumpkins. Three different genotypes of the pumpkin fruits as round, elongated and bell shapes were collected from Elgadarif State, Sudan. The oil's seeds' physical and chemical characteristics were determined by viscosity, specific gravity, refractive index, oil content peroxide value, acid value, saponification, unsaponifiable, pH, iodine value, total polyphenols and fatty acid content. The results revealed that there were significant (p < 0.05) differences in the oil content and chemical characteristics (except acid value and pH) of oil among the different pumpkin fruit genotypes. Linoleic and oleic acids were the primary fatty acids among the different pumpkin fruit genotypes. However, there were no significant (p < 0.05) differences in the fatty acid content and physical properties of the seed's oil. The high oil content, phenolic content and essential fatty acids indicated that the obtained oil from different local Sudanese pumpkins might impart health and nutritional benefit when involved in the food industry as a natural resource.

Effect of different salt concentrations on the gamma-aminobutyric-acid content and glutamate decarboxylase activity in germinated sorghum (Sorghum bicolor L. Moench) grain.

This study aimed to estimate the γ-aminobutyric acid (GABA) content and glutamate decarboxylase activity (GAD) in germinated sorghum grain as affected by different concentrations of NaCl, pyridoxal 5-phosphate (PLP), and CaCl2. In general, the obtained results revealed that the addition of low doses of NaCl (40 mmol/L), PLP (90 mmol/L), and CaCl2 (0.5 mmol/L) to the germination culture significantly (p < .05) enhanced the GABA content and subsequently improved the GAD activity in sorghum grains. Moreover, CaCl2 played a dominant role in the extent of enzymolysis, followed by NaCl and PLP. Regarding the GABA content, the optimal concentration of the NaCl, PLP, and CaCl2 was estimated as 41.07 mmol/L, 82.62 µmol/L, and 0.40 mmol/L, respectively. Under this optimal culture medium, the maximum GABA content was 0.336 mg/g. In conclusion, the findings of this work would provide a scientific basis for the industrialized production of GABA-enriched sorghum foods.

Inhibition of Lipid Accumulation and Adipokine Levels in Maturing Adipocytes by Bauhinia rufescens (Lam.) Stem Bark Extract Loaded Titanium Oxide Nanoparticles.

The present study reports a cost-effective, environmentally friendly method to increase the bioavailability and bio-efficacy of B. rufescens stem bark extract in the biological system via functional modification as B. rufescens stem bark nanoparticles (BR-TO2-NPs). The biosynthesis of BR- -NPs was confirmed by UV-visible (UV-vis) and Fourier-transform infrared (FT-IR) spectroscopy, transmission electron microscopy (TEM), and X-ray diffraction analyses. The shifts in FT-IR stretching vibrations of carboxylic and nitro groups (1615 cm-1), the O-H of phenolics or carboxylic acids (3405 cm-1), alkanes, and alkyne groups (2925 and 2224 cm-1) of the plant extract and lattice (455) indicated successful biosynthesis of BR- -NPs. Compared with the stem bark extract, 40 ng/dL dose of BR- -NPs led to a reduction in adipogenesis and an increase in mitochondrial biogenesis-related gene expressions, adiponectin-R1, PPARγC1α, UCP-1, and PRDM16, in maturing-adipocytes. This confirmed the intracellular uptake, bioavailability, and bio-efficiency of BR-TiO2-NPs. The lipid-lowering capacity of BR-TiO2-NPs effectively inhibited the metabolic inflammation-related gene markers, IL-6, TNF-α, LTB4-R, and Nf-κb. Further, BR-TiO2-NPs stimulating mitochondrial thermogenesis capacity was proven by the significantly enhanced CREB-1 and AMPK protein levels in adipocytes. In conclusion, BR-TiO2-NPs effectively inhibited lipid accumulation and proinflammatory adipokine levels in maturing adipocytes; it may help to overcome obesity-associated comorbidities.

The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits.

This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato's to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.

Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread).

Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents of three local sorghum cultivars namely Hamra, Biadah and Shahla used in making khamir local bread were investigated. During 24 fermentations, the pH of fermented dough dropped sharply and this was coincided with increase in total acidity. Fermentation was found to cause no significant change in protein content of the cultivars. Amino acid analysis, revealed slight insignificant improvement in lysine, and leucine content but there was a slight decrease in valine, phenyl alanine and arginine content in fermented dough. Glucose, fructose and maltose content of the three sorghum cultivars increased considerably in the early stages of fermentation, followed by decrease towards the end of fermentation. Low amount of sucrose detected in the three cultivars and it was completely utilized after 8 hrs. of fermentation.

Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain.

Sorghum grains were subjected to microwave heating at different power levels 350 and 500 W for application times of 15, 30, and 45 s. The effect of microwave heating on fungal growth, protein content, in vitro digestibility, protein solubility, and functional and antioxidant properties of sorghum grain was investigated. The microwave heating at 350 and 500 W significantly reduced fungal incidence in the grain up to 26.2 and 33.4%. No significant changes were found in the crude protein and digestibility of protein, water holding capacity, and oil holding capacity of sorghum. However, application of microwave energy at 500 W for 30 & 45 s caused a sharp reduction on the protein solubility (8.2-7.6%), foaming capacity (6.47-0.98%), emulsion capacity (0.43-0.32 mL/g) and the emulsion stability (2.2-1.6%) of sorghum grain, respectively. Conversely, a significant increment of grain total phenolic content up to 47.1 and 50.8 mg GAE/g and the antioxidant activity up to 40.9 and 59.1% after microwave heat treatment at 350 and 500 W for 45 s, respectively, was observed. These findings revealed that sorghum grain should be treated with microwave at 350 and 500 W for 45 and 15 s, respectively, in order to maintained and enhanced its functional and nutritional properties. Accordingly, microwave heating, particularly at low power, may be an effective emerging method for improving the physicochemical and nutritional properties of sorghum grain.

Exploiting the potential of Sudanese sorghum landraces in biofortification: Physicochemical quality of the grain of sorghum (Sorghum bicolor L. Moench) landraces.

This study aimed to describe the phytonutrients and antioxidant activity, protein content, in vitro protein digestibility (IVPD), protein fraction, and bioavailability of Fe and Zn in the grains of five sorghum landraces grown in Sudan. The results showed significant differences in all quality tests among the landraces. The Tetron landrace showed the highest percentage of crude protein and IVPD among the landraces. Additionally, most of the landrace grains had high contents of Fe and Zn with a high rate of bioavailability. The Kolom 4055 and Wad akar exhibited significantly higher total phenolic contents, with antioxidant activity of 79.3% and 83.4%, respectively. The glutelin content was relatively higher compared to the other fractions, irrespective of sorghum landraces. The principal components cumulatively accounted for 89.3% of the total variation among the five sorghum landraces. It can be concluded that these landraces could be used in the improvement of new value-added crops using the by-products of sorghum grains.

Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench).

In the last decades, deficiency of macro- and micronutrients was considered as a serious problem associated with the increase in the human population. To meet the increased demand for food consumption, the wild relative plant might serve as an important source of new genetic material for increasing macro- and micronutrients. To investigate this, the variations in protein content, in vitro protein digestibility, tannin content, phytic acid content, total polyphenol content, and total and bioavailability of minerals were studied in grains of ten wild sorghums and two released sorghum cultivars. The results showed significant differences (p ≤ 0.05) in all quality tests among the genotypes. The highest percentage of total protein contents and in vitro protein digestibility were encountered in the grains of PQ-434 (14.6%) and the released cultivar AG8 (49.8%), respectively, while the highest concentrations of total and bioavailable iron were found in the grains of Almahkara (3.17 mg/100 g) and Abusabiba (92.8 mg/100 g), respectively. The grains of wild sorghum genotype Adar Umbatikh grains were found to possess higher total zinc contents. The PCA identified only five components of eigenvalues greater than one and cumulatively accounted for 88% of the total variation. It could be concluded that Almahkara and PQ-434 could be used as potential sources for iron and protein sorghum biofortification, respectively. Results from this study might be used in the development of new value-added products from wild sorghum grains by-products.

Effect of radio frequency heat treatment on protein profile and functional properties of maize grain.

The study was aimed at investigating the effect of radio frequency (RF) heating at different temperatures on the protein profile and functional properties of maize grains. Maize grains with 14% moisture content exposed to the radio frequency energy at 300 W for different temperatures 50, 55 and 60 °C, respectively. The results indicated that radio frequency heating had no effect on the protein profile of maize. The molecular weight distribution of protein remained in the range of 20-25 kDa after RF heating. On the other hand, the functional properties in term of oil holding capacity and emulsifying properties of maize were improved after RF heating. According to these finding, it can be concluded that radio frequency heating improves the functional properties of maize flour. Thus, RF may provide a potential as an effective emerging technology for improving the quality characteristics of maize grains.

Effect of gamma radiation on storability and functional properties of sorghum grains (Sorghum bicolor L.).

This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process enhanced the storability properties. It eliminates the fungal incidence particularly at the higher doses 4.0 and 5.0 kGy, and significantly (p < 0.05) reduced the content of the free fatty acids to the level 3.4-3.2 mg/g. Moreover, a significant increase in IVPD and soluble protein was noticed in irradiated grains as compared to non-irradiated sample and this increased with the increase in dose; however, maximum IVPD (17.6%) and protein solubility (11.7%) were observed in sorghum grains irradiated at 2.0 kGy. On the other hand, a significant reduction in emulsion capacity was observed after radiation of grains, however, the emulsion activity and stability were stable up to 1.0 kGy. The foaming properties of the radiated sample show no significant change particular at low doses up to 2.0 kGy when they are compared to untreated samples. It can be concluded that low doses of gamma irradiation might improve the storability and quality characteristics of sorghum grains and can be used as an effective alternative postharvest method for preserving and extending the shelf life of sorghum and its products.

Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits.

Phenolic compounds, vitamin C, and the antioxidant activity of wasted parts of citrus (orange, lemon, and grapefruit) fruits were investigated. Ethanolic extracts from whole fruit, peel, and pulp containing seeds of each type of citruses were prepared. Within each type of citrus, results revealed that peels contained a higher amount of phenolic compound, flavonoids, vitamin C, and antioxidant activity than those of their inner wasted parts (pulp and seeds). Peels of grapefruit had the highest total phenolic content followed by lemon and orange, which was found to be 77.3, 49.8, and 35.6 mg of gallic acid equivalent/g of peels, respectively. In contrast, orange peels contain the highest amount of flavonoids (83.3 mg of catechin equivalent/g) and vitamin C (110.4 mg/100 g) compared to the peels of the other citrus fruit used in this study. In general, the high content of antioxidant capacity and activity of citrus waste, particularly the peels, indicated that they may impart health and nutritional benefit when involving in the food industry as a natural antioxidant.

Effect of radio frequency heating on nutritional quality and protein solubility of corn.

In this study, radio frequency heat treatment at varying temperatures (50, 55, and 60°C) was applied to investigate its impact on the nutritional quality and protein solubility of corn. The nutritive value was measured in terms of crude protein content, in vitro protein digestibility, bioavailability of Fe and Ca, and antinutritional factors, tannins and total polyphenols contents. No significant change in total and digestible protein of corn flour was observed after treatments. On the other hand, the availability of Ca and Fe was significantly increased, whereas the antinutritional factors, tannins and total polyphenols contents were decreased after radio frequency heating. Moreover, protein solubility was found significantly (P < 0.05) higher in treated corn than in control sample. Regarding these results, radio frequency heating at controlled temperature up to 60°C might be used as postharvest method to enhance the nutritional quality of corn.

Effect of γ radiation processing on fungal growth and quality characteristcs of millet grains.

The aim of this study was to evaluate the effect of gamma radiation processing of millet grains on fungal incidence, germination, free fatty acids content, protein solubility, digestible protein, and antinutritional factors (tannin and phytic acid). The grains were exposed to gamma radiation at doses 0.25, 0.5, 0.75, 1.0, and 2.0 kGy. Obtained results revealed that radiation of millet grains at a dose level higher than 0.5 kGy caused significant (P < 0.05) reduction on the percentage of fungal incidence and the free fatty acid of the seeds, while, no significant change in the germination capacity was observed of the grains after radiation. Additionally, the radiation process caused significant (P < 0.05) reduction on both tannins and phytic acid content and gradual increment on in vitro protein digestibility of the grains. On the other hand, the treatments significantly (P < 0.05) increased the protein solubility of the grains. Obtained results indicate that gamma irradiation might improve the quality characteristics of millet grains, and can be used as a postharvest method for disinfestations and decontamination of millet grains.

Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds.

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P ≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P ≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD.