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The purpose of this paper is to confirm the importance of using metal–organic frameworks (MOFs) in the field of corrosion control due to their potential use as corrosion inhibitors.

NH2–MIL–101(Cr), an amine-functionalized chromium-based MOF [Cr(III)-MOF], was prepared by solvothermal technique. Thereafter, Cr-MOF was used as an anticorrosion additive for mild steel (MS) in 1 m HCl solution. This inhibition behavior was tested by electrochemical tests including electrochemical impedance spectroscopy and potentiodynamic polarization (PDP).

Increasing the added amount of Cr-MOF enhances its inhibition performance, which attained 96.40% at 30 ppm. The obtained data from PDP measurements describe Cr-MOF as a mixed-type inhibitor. Based on SEM/EDS and FTIR analysis, the adsorption of Cr-MOF on the surface of MS that prevents MS corrosion has been demonstrated. Furthermore, Langmuir model is the most adequate adsorption isotherm for the obtained experimental data.

This study revealed that NH2–MIL–101(Cr), an amine-functionalized chromium-based MOF (Cr(III)-MOF), is a potential corrosion inhibitor for MS in 1 m HCl solution.

The purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.

Probiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days.

The results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste.

This study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.