Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study assessed the survival of two probiotics (Lactobacillus acidophilus and L. sakei) in the date juice. Phenolics characterization was performed by HPLC. Anti-proliferative activity of fermented juice against Caco-2 and Hep-2 cell lines was also evaluated. Under cold storage, L. sakei was still live for 2 weeks at 1.8 x 107 CFU/mL. In contrast, L. acidophilus reduced from 5.2 x 106 CFU/mL to below the minimum value of probiotic products just after 1 week. L. sakie significantly multiplied the total phenols and antioxidant activity in the juice compared to the unfermented juice. Interestingly, probiotic date juice exhibited an antitumor activity against larynx cell lines (Hep-2) with no activity against Caco-2. Date juice was proved to be suitable for probiotic and as potential larynx anticancer juice. Therefore, the developed juice is recommended to contribute to the available probiotic foodstuffs.

Resumo O objetivo deste estudo foi investigar a extração de compostos fenólicos totais do bagaço de cana usando vários solventes. Além disso, o extrato aquoso de bagaço de cana (EABC) foi utilizado como conservante natural na carne fresca refrigerada. A carne fresca foi mergulhada em soluções aquosas contendo várias concentrações de compostos fenólicos (T1: 125, T2: 250 e T3: 500 ppm). Durante 10 dias de armazenamento a 4 °C, todas as amostras tratadas foram comparadas com a carne sem tratamento. Os resultados revelaram que o EABC apresentou valores relevantes de compostos fenólicos totais (17,90 mg/g), flavonoides totais (4,50 mg/g) e 45,90% de conteúdo antioxidante. Avaliações microbiológica e sensorial indicaram que os melhores resultados foram obtidos com o tratamento T3: 500 ppm. O EABC apresentou efeito antibacteriano em Staphylococcus sp. e redução na contagem total e no grupo de psicrotróficos. A vida útil da carne fresca refrigerada tratada com EABC por imersão em solução aquosa foi estendida para mais de 10 dias.

Abstract This study aimed to investigate the extraction of total phenolic compounds of sugarcane bagasse using various solvents. In addition, the Sugarcane Bagasse Water Extract (SBWE) was used in refrigerated fresh meat as natural preservative. The fresh meat was dipped into water solutions containing various phenolic compounds concentrations (T1:125, T2:250 and T3:500 ppm). During 10 days of storage at 4 °C for all the treated samples were compared with untreated one. The results revealed that SBWE showed relevant values of total phenolic compounds (17.90 mg/g) and total flavonoids content (4.50 mg/g), as well as 45.90% of antioxidant content. On the other hand, microbiological examination and sensory evaluation have turned out to be the best treatment for T3:500 ppm. The SBWE showed an antibacterial impact on Staphylococcus sp. and a reduction in the Total Plate Count and in the group of Psychrotrophs. The shelf-life of refrigerated fresh meat treated with SBWE by dipping it into water solutions was also extended to more than 10 days.