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001-es BibID:BIBFORM102043
035-os BibID:(cikkazonosító)1391 (WoS)000808689400001 (Scopus)85130856539
Első szerző:Prokisch József (vegyész)
Cím:Functional Yogurt Fortified with Honey Produced by Feeding Bees Natural Plant Extracts for Controlling Human Blood Sugar Level / József Prokisch, Hassan El-Ramady,Lajos Daróczi, Éva Nagy, Khandsuren Badgar, Attila Kiss, Ayaz Mukarram Shaikh, Ibolya Gilányi, Csaba Oláh
Dátum:2022
ISSN:2223-7747
Megjegyzések:The human blood sugar level is important and should be controlled to avoid any damage to nerves and blood vessels which could lead to heart disease and many other problems. Several market-available treatments for diabetes could be used, such as insulin therapy, synthetic drugs, herbal drugs, and transdermal patches, to help control blood sugar. In a double-blind human study, four kinds of honey from bees fed on acacia, sea buckthorn, chlorella alga, and green walnut extracts were used in fortifying yogurt for controlling human blood sugar. The impact of a previously fortified honey was investigated on blood levels and other parameters of healthy individuals in a human study with 60 participants. The participants received 150 mL of yogurt mixed with 30 g of honey every morning for 21 days. Before and after the study period, the basic blood parameters were tested, and the participants filled out standardized self-report questionnaires. Acacia honey was the traditional honey used as a control; the special honey products were produced by the patented technology. The consumption of green walnut honey had a significant effect on the morning blood sugar level, which decreased for every participant in the group (15 people). The average blood sugar level at the beginning in the walnut group was 4.81 mmol L?1, whereas the value after 21 days was 3.73 mmol L?1. The total decrease level of the individuals was about 22.45% (1.08 mmol L?1). Concerning the sea buckthorn and chlorella alga-based honey product groups, there was no significant change in the blood sugar level, which were recorded at 4.91 and 5.28 mmol L?1 before treatment and 5.28 and 5.07 mmol L?1 after, respectively. In the case of the acacia honey group, there was a slight significant decrease as well, it was 4.77 mmol L?1 at the beginning and 4.27 mmol L?1 at the end with a total decrease rate of 10.48%. It could thus be concluded that the active ingredients of green walnut can significantly decrease the blood sugar level in humans. This study, as a first report, is not only a new innovative process to add herbs or healthy active ingredients to honey but also shows how these beneficial ingredients aid the honey in controlling the human blood sugar level.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
Megjelenés:Plants-Basel. - 11 : 11 (2022), p. 1-16. -
További szerzők:El-Ramady, Hassan (1969-) (agrármérnök) Daróczi Lajos (1961-) (agrár) Nagy Éva Badgar, Khandsuren (1987-) (állattenyésztés) Kiss Attila (1971-) (vegyész, angol-magyar szakfordító) Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Gilányi Ibolya Oláh Csaba
Pályázati támogatás:EFOP-3.6.3-VEKOP-16-2017-00008
EFOP
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2.

001-es BibID:BIBFORM120480
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review / Mukarram, Shaikh Ayaz; Wandhekar, Sangram S.; Ahmed, Abdelhakam Esmaeil Mohamed; Pandey, Vinay Kumar; Csaba, Oláh; Lajos, Daróczi; József, Prokisch; Harsányi, Endre; Bela, Kovács
Dátum:2024
ISSN:2072-6643
Megjegyzések:The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
green walnut
therapeutic uses
culinary applications
ecological aspects
circular economy
Megjelenés:Nutrients. - 16 : 8 (2024), p. 1183-. -
További szerzők:Wandhekar, Sangram S. Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Pandey, Vinay Kumar Oláh Csaba Daróczi Lajos (1961-) (agrár) Prokisch József (1966-) (vegyész) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
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3.

001-es BibID:BIBFORM118741
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:"Walnut wonders: a dive into bee product development with green extract" / Shaikh Ayaz Mukarram, Mohamed Ahmed Abdelhakam Esmaeil, Kovacs Bela, Daróczi Lajos, Oláh Csaba, Prokisch József
Dátum:2024
ISBN:978-615-6457-43-1
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Megjelenés:II. Magyar Agrártudományi Doktoranduszok Szimpóziuma : Absztraktkötet / szerk. Hajdú Péter. - p. 82. -
További szerzők:Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Daróczi Lajos (1961-) (agrár) Oláh Csaba Prokisch József (1966-) (vegyész)
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4.

001-es BibID:BIBFORM116487
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Green walnut extract: A novel ingredient for enhancing bee products / Ayaz Mukarram Shaikh, Béla Kovács, Csaba Oláh, Lajos Daróczi, Hassan El-Ramady, József Prokisch
Dátum:2023
Megjegyzések:This study aims to introduce a new Bee feed product, called Green Walnut Bee Product, to address the challenges faced by Bees due to global warming. Bee Conservation is now being promoted by FAO. Global warming has had a significant impact on Bees, leading to the depletion of natural food sources and the spread of diseases. These challenges have had a negative impact on Bee populations, and the decline in Bee populations has had a significant impact on agriculture and food security, Furthermore, the use of functional and healthy food is increasing drastically. Especially post covid people are focusing on health and wellness, which leads to an increase in the development of Healthy foods in the market. That's how we addressed this innovation to create something impactful in terms of Bee conservation and Healthy bee product development to meet both demands from the Market. The product is prepared by fermenting green walnut extract with normal sugar at different ratios (20:80,30:70 and 50:50) and placing it in Beehives. The Bees readily consumed the feed, and after digestion, the product produced by the Bees was named Green Walnut Bee Product. Different tests were conducted to examine the green walnut extract, green walnut feed, and green walnut bee product. A comparison of green walnut extract and the green walnut product was performed. Which shows the changing parameters of green walnut extract and green walnut Bee products. Comparatively, it has equivalent properties to Honey, moreover, it has good amounts of B, Ca, Fe, I, K, Mg, Na, P and S. The HMF Content was the Bee product was 4.88 ? 0.3 mg kg Various analyses were conducted on the green walnut extract, Bee feed, and Product, including the evaluation of macro and micronutrients, GC-MS, ICP-MS, UVIS, and sensory evaluation. The results of the analysis suggest that the Green Walnut Bee Product has significant health benefits and can be utilized to produce high-quality healthy Bee products. This study offers a promising solution to the problems faced by Bees due to global warming, while also providing a new segment of healthy Bee products for human consumption. The 49 technology has the potential to improve Bee health and contribute to sustainable agriculture while providing a valuable source of nutrition for humans. The study also highlights the importance of Bee conservation and the need to address the challenges faced by Bees. The Green walnut extract used in the Bee feed is a natural product that does not have adverse effects on the environment, making it a sustainable alternative to chemical-based products. The study's results suggest that the Green Walnut Bee Product has significant potential for commercialization. The technology can be scaled up for commercial production, providing a new segment of healthy Bee products for the market. The product can be marketed as a premium healthy Bee product, highlighting its unique health benefits, and sustainable production methods. Apart from being a solution to the problems faced by Bees, the green walnut extract has potential health benefits, including antioxidant, antimicrobial, and antitumor properties. In conclusion, this study introduces an innovative and sustainable solution to the challenges faced by Bees due to global warming. The Green Walnut Bee Product offers a nutritious and healthy feed for Bees, improving Bee health, increasing Bee populations, and contributing to sustainable agriculture. The technology can also provide a new source of income for Beekeepers, promoting Bee conservation, and contributing to the local economy.
ISBN:978-615-6457-23-3
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Green walnut Extract
Bee Feed
Bee Product
Innovation, Bee conservation.
Megjelenés:XXVI. Tavaszi Szél Konferencia 2023 : Absztrakt kötet / szerk. Hajdú Péter. - p. 48-49. -
További szerzők:Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Oláh Csaba Daróczi Lajos (1961-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
Pályázati támogatás:TKP2021-NKTA-32
Other
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5.

001-es BibID:BIBFORM115155
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Exploring the Potential of Green Walnut Extract in Developing Specialized Bee Products / Shaikh Ayaz Mukarram; Kovács Bela; Oláh Csaba; Daróczi Daróczi; Hassan El-Ramady; Prokisch József
Dátum:2023
ISBN:978-963-490-535-6
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Green walnut, Innovation
Bee Feed
Bee product
Bee conservation
Megjelenés:Sustainable and Innovative Solutions in Agriculture and Food Industry (SISAF'23) One Health approach / szerk. Veress Szilvia, Kocsisné Papp Mariett. - p. 56. -
További szerzők:Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Oláh Csaba Daróczi Lajos (1961-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
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6.

001-es BibID:BIBFORM114983
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Green walnut extract: Innovation for enhancing the Bee feed, Bee conservatin and Bee Product / Ayaz Mukarram Shaikh, Béla Kovács, Abdelhakam Esmaeil Mohamed Ahmed, Csaba Oláh, Lajos Daróczi, Hassan El-Ramady, József Prokisch
Dátum:2023
ISBN:978 615 6018 19 9
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Megjelenés:18. Magyar Magnézium szimpózium : Proram és összefoglalók / szerk. Takácsné Hájos Mária, Vojich Viktor József. - p. 25. -
További szerzők:Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Oláh Csaba Daróczi Lajos (1961-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
Pályázati támogatás:TKP2021-NKTA-32
Egyéb
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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