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Taha, S. H., M. Abdel-Hamid, A. A. Awad, and F. M. F. Elshaghabee, "Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants", Egyptian Journal of Chemistry, vol. 65, pp. 315, 2022.
Elshaghabee, F. M. F., I. M. Shawky, and H.Elkashef, "Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties", Egyptian Journal of Chemistry , vol. 65, pp. 677, 2022.
Al-Maqsoud, A. N. M., F. M. F. Elshaghabee, A. M. Metwally, and S. M. K. Anis, "Impact of Nano-Stabilizers on the Technological , Texture and Rheological Properties of Ice Cream", Egyptian Journal of Chemistry , vol. 65, pp. 283, 2022.
Elshaghabee, F. M. F., and N. Rokana, "Mitigation of antibiotic resistance using probiotics, prebiotics and synbiotics. A review", Environmental Chemistry Letters , issue 20, pp. 1295, 2022.
Elshaghabee, F. M. F., and N. Rokana, "Dietary Management by Probiotics, Prebiotics and Synbiotics for the Prevention of Antimicrobial Resistance", Sustainable Agriculture Reviews 49 : Springer, 2021.
Abdelrazik, T., and F. M. F. Elshaghabee, "Enhancement of Selected Health Benefts in Fermented Cow and Soy Milk Supplemented with Water Soluble Curcumin", Current Research in Nutrition and Food Science, vol. 9, issue 3, pp. 1-9, 2021.
Kaur, J., B. P. Singh, V. Chaudhary, F. M. F. Elshaghabee, J. Singh, A. Singh, N. Rokana, and H. Panwar, "Probiotics as Live Bio-therapeutics: Prospects and Perspectives", Advances in Probiotics for Sustainable Food and Medicine : Springer, 2021.
Abd-Rabo, F. H. R., F. M. F. Elshaghabee, S. S. Sakr, N. I. El-Arabi, and S. A. El-Maaty, "Different dietary fats impact on biochemical and histological parameters and gene expression of lipogenesis-related genes in rats", Food Bioscience, vol. 34, pp. 100540, 2020.
Mohamed, M. S., F. M. F. Elshaghabee, S. A. Alharbi, and A. El-Hussein, "The prospective beneficial effects of red laser exposure on Lactocaseibacillus casei fermentation of skim milk", Biology, vol. 9, pp. 256, 2020.
Elshaghabee, F. M. F., N. Rokana, H. Panwar, K. J. Heller, and J. Schrezenmeir, "Probiotics as a Dietary Intervention for Reducing the Risk of Nonalcoholic Fatty Liver Disease", Pharmaceuticals from Microbes: Springer, 2019.
Elshaghabee, F. M. F., N. Rokana, H. Panwar, K. J. Heller, and J. Schrezenmeir, "Probiotics for dietary management of non-alcoholic fatty liver disease", Environmental Chemistry Letters, vol. 17, pp. 1553-1563, 2019.
El-Shafei, K., F. M. F. Elshaghabee, H. S. El-Sayed, and J. M. Kassem, "Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier", Acta scientiarum polonorum. Technologia alimentaria, vol. 17, issue 3, pp. 267-276, 2018 Jul-Sep. Abstract583_el-shafei.pdf

BACKGROUND: Our study was conducted in two stages; the first stage was to examine the fructose fermentation profile by Lactobacillus (Lb.) casei FEGY9973. The second stage was to investigate the viability properties of Lb. casei either during cold storage of labneh or under simulated gastrointestinal tract (GIT) conditions.

METHODS: Labneh as a carrier medium was classified into four treatments; the first one con- tained 2% free cells of Lb. casei as a control. The second, third and fourth treatments used 2% of encapsulated cells of Lb. casei with different capsule materials, including alginate-milk, sodium alginate and κ-carrageenan served as T1, T2 and T3 respectively. The physiochemical, microbiological and sensory properties of labneh during 15 days of cold storage were shown. Moreover, the viability of free and encapsulated Lb. casei sub- jected to some manufacturing and simulated GIT conditions was tested.

RESULTS: It was revealed that lactate was the major metabolite in the medium for colonic fermentation, where- as no amounts of ethanol could be detected. Moreover, labneh samples including free cells of Lb. casei had lower pH values than treatments containing microcapsules of Lb. casei. The levels of moisture, acetaldehyde and diacetyle in treatments with different encapsulated materials were increased during the cold storage period. Accordingly, labneh samples with encapsulated Lb. casei had higher sensory scores than the control. In addition, labneh samples with Lb. casei in milk-alginate microcapsules showed a high viability during cold storage and under simulated GIT conditions. A significant decrease in the viability of free or encapsulated Lb. casei was observed at 15 days of cold storage.

CONCLUSIONS: Encapsulated Lb. casei by alginate-milk was more resistant during the cold storage period and under simulated gastric conditions than the other two treatments.

Elshaghabee, F. M. F., N. Rokana, R. D. Gulhane, C. Sharma, and H. Panwar, "As Potential Probiotics: Status, Concerns, and Future Perspectives.", Frontiers in microbiology, vol. 8, pp. 1490, 2017. Abstract

Spore-forming bacilli are being explored for the production and preservation of food for many centuries. The inherent ability of production of large number of secretory proteins, enzymes, antimicrobial compounds, vitamins, and carotenoids specifies the importance of bacilli in food chain. Additionally, spp. are gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability under hostile environment of gastrointestinal tract. Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. Further, strains also possess biotherapeutic potential which is connected with their ability to interact with the internal milieu of the host by producing variety of antimicrobial peptides and small extracellular effector molecules. Nonetheless, with proposed scientific evidences, commercial probiotic supplements, and functional foods comprising of spp. had not gained much credential in general population, since the debate over probiotic pathogen tag of in the research and production terrains is confusing consumers. Hence, it's important to clearly understand the phenotypic and genotypic characteristics of selective beneficial spp. and their substantiation with those having GRAS status, to reach a consensus over the same. This review highlights the probiotic candidature of spore forming spp. and presents an overview of the proposed health benefits, including application in food and pharmaceutical industry. Moreover, the growing need to evaluate the safety of individual strains as well as species on a case by case basis and necessity of more profound analysis for the selection and identification of probiotic candidates are also taken into consideration.

Elshaghabee, F. M. F., M. I. Abdel-Hamid, and H. G. Walte, "A Survey on Selected Quality Parameters of Buffalo Milk Samples Collected from Consumer Markets of Three Different Central Governorates in Egypt", Milchwissenschaft, vol. 70, pp. 25-29, 2017.
EL-Deib, S. M., F. H. R. Abd Rabo, S. M. Badran, A. Abd El -Fattah, and F. M. F. Elshaghabee, "The growth behaviour and enhancement of probiotic viability in bioyoghurt", International Dairy Journal, vol. 22, pp. 44-47, 2012.
El-Deib, S., A. F. Rabo, S. Badran, and F. M. F. Elshaghabee, "Effect of some manufacturing conditions on probiotic viability", Bulletin of the 4th conference recent technologies in agriculture, challenges of agriculture modernization, Cairo, Egypt, 3-5 Nov., 2009.