Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of ph...Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terpenoids and eugenol. In turn, the most common uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of products, increase the viscosity of liquids and promote the leavening of baked products (e.g., cakes). Both eugenol, extracted from cloves, and gum arabic, extracted from the hardened sap of two species of the Acacia tree, are dietary constituents routinely consumed virtually throughout the world. Both of them are also widely used medicinally to inhibit oxidative stress and genotoxicity. The prevention arm of the study included groups: Ia, IIa, IIIa, Iva, V, VI, VII, VIII. Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the same period and for an additional 9 weeks, the animals received either water, 10% GA, EUG, or 10% GA + EUG by gavage. The treatment arm of the study included groups Ib, IIb, IIIb e IVb, IX, X, XI, XII). Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the subsequent 9 weeks, the animals received either water, 10% GA, EUG or 10% GA + EUG by gavage. The novelty of this study is the investigation of their use alone and together for the prevention and treatment of experimental colorectal carcinogenesis induced by dimethylhydrazine. Our results show that the combined use of 10% gum arabic and eugenol was effective, with antioxidant action in the colon, as well as reducing oxidative stress in all colon segments and preventing and treating genotoxicity in all colon segments. Furthermore, their joint administration reduced the number of aberrant crypts and the number of aberrant crypt foci (ACF) in the distal segment and entire colon, as well as the number of ACF with at least 5 crypts in the entire colon. Thus, our results also demonstrate the synergistic effects of 10% gum arabic together with eugenol (from cloves), with antioxidant, antigenotoxic and anticarcinogenic actions (prevention and treatment) at the doses and durations studied, in the colon of rats submitted to colorectal carcinogenesis induced by dimethylhydrazine.展开更多
Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to incre...Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.展开更多
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used...Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.展开更多
Objective:Bladder cancer(BC)is a significant public health concern in the Middle East and North Africa,but the epidemiology and clinicopathology of the disease and contributors to high mortality in this region remain ...Objective:Bladder cancer(BC)is a significant public health concern in the Middle East and North Africa,but the epidemiology and clinicopathology of the disease and contributors to high mortality in this region remain poorly understood.The aim of this systematic review was to investigate the epidemiological features of BC in the Arab world and compare them to those in Western countries in order to improve the management of this disease.Methods:An extensive electronic search of the PubMed/PMC and Cochrane Library databases was conducted to identify all articles published until May 2022,following the Preferred Reporting Items for Systematic reviews and Meta-Analyses guidelines.A total of 95 articles were included in the final analysis after title,abstract,and full-text screening,with additional data obtained from the GLOBOCAN and WHO 2020 databases.展开更多
Recognizing handwritten characters remains a critical and formidable challenge within the realm of computervision. Although considerable strides have been made in enhancing English handwritten character recognitionthr...Recognizing handwritten characters remains a critical and formidable challenge within the realm of computervision. Although considerable strides have been made in enhancing English handwritten character recognitionthrough various techniques, deciphering Arabic handwritten characters is particularly intricate. This complexityarises from the diverse array of writing styles among individuals, coupled with the various shapes that a singlecharacter can take when positioned differently within document images, rendering the task more perplexing. Inthis study, a novel segmentation method for Arabic handwritten scripts is suggested. This work aims to locatethe local minima of the vertical and diagonal word image densities to precisely identify the segmentation pointsbetween the cursive letters. The proposed method starts with pre-processing the word image without affectingits main features, then calculates the directions pixel density of the word image by scanning it vertically and fromangles 30° to 90° to count the pixel density fromall directions and address the problem of overlapping letters, whichis a commonly attitude in writing Arabic texts by many people. Local minima and thresholds are also determinedto identify the ideal segmentation area. The proposed technique is tested on samples obtained fromtwo datasets: Aself-curated image dataset and the IFN/ENIT dataset. The results demonstrate that the proposed method achievesa significant improvement in the proportions of cursive segmentation of 92.96% on our dataset, as well as 89.37%on the IFN/ENIT dataset.展开更多
With the rapid growth of internet usage,a new situation has been created that enables practicing bullying.Cyberbullying has increased over the past decade,and it has the same adverse effects as face-to-face bullying,l...With the rapid growth of internet usage,a new situation has been created that enables practicing bullying.Cyberbullying has increased over the past decade,and it has the same adverse effects as face-to-face bullying,like anger,sadness,anxiety,and fear.With the anonymity people get on the internet,they tend to bemore aggressive and express their emotions freely without considering the effects,which can be a reason for the increase in cyberbullying and it is the main motive behind the current study.This study presents a thorough background of cyberbullying and the techniques used to collect,preprocess,and analyze the datasets.Moreover,a comprehensive review of the literature has been conducted to figure out research gaps and effective techniques and practices in cyberbullying detection in various languages,and it was deduced that there is significant room for improvement in the Arabic language.As a result,the current study focuses on the investigation of shortlisted machine learning algorithms in natural language processing(NLP)for the classification of Arabic datasets duly collected from Twitter(also known as X).In this regard,support vector machine(SVM),Naive Bayes(NB),Random Forest(RF),Logistic regression(LR),Bootstrap aggregating(Bagging),Gradient Boosting(GBoost),Light Gradient Boosting Machine(LightGBM),Adaptive Boosting(AdaBoost),and eXtreme Gradient Boosting(XGBoost)were shortlisted and investigated due to their effectiveness in the similar problems.Finally,the scheme was evaluated by well-known performance measures like accuracy,precision,Recall,and F1-score.Consequently,XGBoost exhibited the best performance with 89.95%accuracy,which is promising compared to the state-of-the-art.展开更多
文摘Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terpenoids and eugenol. In turn, the most common uses of gum arabic are in the form of powder for addition to soft drink syrups, cuisine and baked goods, specifically to stabilize the texture of products, increase the viscosity of liquids and promote the leavening of baked products (e.g., cakes). Both eugenol, extracted from cloves, and gum arabic, extracted from the hardened sap of two species of the Acacia tree, are dietary constituents routinely consumed virtually throughout the world. Both of them are also widely used medicinally to inhibit oxidative stress and genotoxicity. The prevention arm of the study included groups: Ia, IIa, IIIa, Iva, V, VI, VII, VIII. Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the same period and for an additional 9 weeks, the animals received either water, 10% GA, EUG, or 10% GA + EUG by gavage. The treatment arm of the study included groups Ib, IIb, IIIb e IVb, IX, X, XI, XII). Once a week for 20 weeks, the controls received saline s.c. while the experimental groups received DMH at 20 mg/kg s.c. During the subsequent 9 weeks, the animals received either water, 10% GA, EUG or 10% GA + EUG by gavage. The novelty of this study is the investigation of their use alone and together for the prevention and treatment of experimental colorectal carcinogenesis induced by dimethylhydrazine. Our results show that the combined use of 10% gum arabic and eugenol was effective, with antioxidant action in the colon, as well as reducing oxidative stress in all colon segments and preventing and treating genotoxicity in all colon segments. Furthermore, their joint administration reduced the number of aberrant crypts and the number of aberrant crypt foci (ACF) in the distal segment and entire colon, as well as the number of ACF with at least 5 crypts in the entire colon. Thus, our results also demonstrate the synergistic effects of 10% gum arabic together with eugenol (from cloves), with antioxidant, antigenotoxic and anticarcinogenic actions (prevention and treatment) at the doses and durations studied, in the colon of rats submitted to colorectal carcinogenesis induced by dimethylhydrazine.
文摘Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.
文摘Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.
文摘Objective:Bladder cancer(BC)is a significant public health concern in the Middle East and North Africa,but the epidemiology and clinicopathology of the disease and contributors to high mortality in this region remain poorly understood.The aim of this systematic review was to investigate the epidemiological features of BC in the Arab world and compare them to those in Western countries in order to improve the management of this disease.Methods:An extensive electronic search of the PubMed/PMC and Cochrane Library databases was conducted to identify all articles published until May 2022,following the Preferred Reporting Items for Systematic reviews and Meta-Analyses guidelines.A total of 95 articles were included in the final analysis after title,abstract,and full-text screening,with additional data obtained from the GLOBOCAN and WHO 2020 databases.
文摘Recognizing handwritten characters remains a critical and formidable challenge within the realm of computervision. Although considerable strides have been made in enhancing English handwritten character recognitionthrough various techniques, deciphering Arabic handwritten characters is particularly intricate. This complexityarises from the diverse array of writing styles among individuals, coupled with the various shapes that a singlecharacter can take when positioned differently within document images, rendering the task more perplexing. Inthis study, a novel segmentation method for Arabic handwritten scripts is suggested. This work aims to locatethe local minima of the vertical and diagonal word image densities to precisely identify the segmentation pointsbetween the cursive letters. The proposed method starts with pre-processing the word image without affectingits main features, then calculates the directions pixel density of the word image by scanning it vertically and fromangles 30° to 90° to count the pixel density fromall directions and address the problem of overlapping letters, whichis a commonly attitude in writing Arabic texts by many people. Local minima and thresholds are also determinedto identify the ideal segmentation area. The proposed technique is tested on samples obtained fromtwo datasets: Aself-curated image dataset and the IFN/ENIT dataset. The results demonstrate that the proposed method achievesa significant improvement in the proportions of cursive segmentation of 92.96% on our dataset, as well as 89.37%on the IFN/ENIT dataset.
文摘With the rapid growth of internet usage,a new situation has been created that enables practicing bullying.Cyberbullying has increased over the past decade,and it has the same adverse effects as face-to-face bullying,like anger,sadness,anxiety,and fear.With the anonymity people get on the internet,they tend to bemore aggressive and express their emotions freely without considering the effects,which can be a reason for the increase in cyberbullying and it is the main motive behind the current study.This study presents a thorough background of cyberbullying and the techniques used to collect,preprocess,and analyze the datasets.Moreover,a comprehensive review of the literature has been conducted to figure out research gaps and effective techniques and practices in cyberbullying detection in various languages,and it was deduced that there is significant room for improvement in the Arabic language.As a result,the current study focuses on the investigation of shortlisted machine learning algorithms in natural language processing(NLP)for the classification of Arabic datasets duly collected from Twitter(also known as X).In this regard,support vector machine(SVM),Naive Bayes(NB),Random Forest(RF),Logistic regression(LR),Bootstrap aggregating(Bagging),Gradient Boosting(GBoost),Light Gradient Boosting Machine(LightGBM),Adaptive Boosting(AdaBoost),and eXtreme Gradient Boosting(XGBoost)were shortlisted and investigated due to their effectiveness in the similar problems.Finally,the scheme was evaluated by well-known performance measures like accuracy,precision,Recall,and F1-score.Consequently,XGBoost exhibited the best performance with 89.95%accuracy,which is promising compared to the state-of-the-art.
