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Research Interests: Chemistry, Medicine, Food Science and Technology, Differential scanning calorimetry, Proteins, and 11 moreSolubility, Amino Acids, Lysine, Surface Properties, Food Sciences, Thermal Properties, Succinic Anhydride, Protein Concentrates, Secondary Structures, Chemical Modification, and Functional Properties
Research Interests: Chemistry, Morphology, Pollen, Surface, Thermal, and 3 morePalm, Physico chemical, and Date palm pollen
In vitro antioxidant activities of three selected Indian brown seaweeds viz., Sargassum marginatum, Padina tetrastomatica and Turbinaria conoides were investigated. Total phenolic content and reducing power of crude methanolic extract... more
In vitro antioxidant activities of three selected Indian brown seaweeds viz., Sargassum marginatum, Padina tetrastomatica and Turbinaria conoides were investigated. Total phenolic content and reducing power of crude methanolic extract were also investigated. The ...
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... Voies de valorisation des écarts de triage de dattes : valorisation des noyaux. Auteur(s) / Author(s). BESBE Souhail (1) ; HENTATI Basma (2) ; BLECKER Christophe (3) ; DERQANNE Claude (3) ; ATTIA Hamadi (1) ; Affiliation(s) du ou des... more
... Voies de valorisation des écarts de triage de dattes : valorisation des noyaux. Auteur(s) / Author(s). BESBE Souhail (1) ; HENTATI Basma (2) ; BLECKER Christophe (3) ; DERQANNE Claude (3) ; ATTIA Hamadi (1) ; Affiliation(s) du ou des auteurs / Author(s) Affiliation(s). ...
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This work aimed to study the osmotic-dehydration kinetics of pomegranate seeds (PSs) (Punica granatum L.) using three fruit (apple, bitter orange and grape) juice concentrates as osmotic solutions (OSs) (ratio (1/4) m/v, 55° Brix, at 50... more
This work aimed to study the osmotic-dehydration kinetics of pomegranate seeds (PSs) (Punica granatum L.) using three fruit (apple, bitter orange and grape) juice concentrates as osmotic solutions (OSs) (ratio (1/4) m/v, 55° Brix, at 50 °C). The osmodehydration time, pomegranate-seed water loss, solute gain and weight reduction were determined during the osmodehydration process. The equilibrium time periods of osmodehydration were 20, 60, 80 and 60 min for sucrose solution, and bitter-orange, apple and grape juice concentrates, respectively. The physico-chemical, biological and textural properties of PSs were significantly affected by the changes in OS. At the end of osmodehydration, the dry-matter and the Brix values were higher in all fruit-based OSs compared with sucrose OS. The color of PSs became darker in apple and grape OSs and brighter in bitter-orange OS compared with sucrose OS. On the other hand, all osmodehydrated PSs showed important antioxidant activity, with seeds osm...
Research Interests: Chemistry, Food Science, Sucrose, Osmotic Dehydration, Seeds, and 3 moreOrange juice, Brix, and Punica
This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water... more
This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight reduction, solid gain, and effective diffusivity and also through a comparison of the results obtained between sucrose and polyol osmotic solutions. Response surface methodology was used to optimize the osmotic process. Quality attributes of pomegranate seeds were determined through the assessment of physical (texture and color) characteristics. This innovative research applies alternative solutions in the osmotic process, which until now, have not been commonly used in the osmotic dehydration of pomegranate seeds processing by researchers worldwide. Results revealed the excellent correlation of experimental values with the model. Erythritol and sorbitol exhibit stronger efficiency than sucrose. However, erythritol was not satisfactory...
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The rheological properties and the secondary structures of date palm pollen concentrates were investigated in the present study. The sonication pretreatment and the succinylation procedure were applied to the native protein, as physical... more
The rheological properties and the secondary structures of date palm pollen concentrates were investigated in the present study. The sonication pretreatment and the succinylation procedure were applied to the native protein, as physical and chemical modifications, respectively. Each modification affected differently the native concentrate. In fact, in the flow measurement, results, fitted with the power low model, showed that sonication increased the consistency coefficient and decreased the flow index implying a more shear-thinning character. However, for succinylation modification, an increase of the flow index and a decrease of the consistency coefficient were noticed which convert the protein concentrate to a less viscous and more Newtonian-like state. Sonication also enhanced the thixotropic behavior which was expressed by the increase of the hysteresis loop, whereas the succinylation suppressed it, which was deduced from the disappearance of the loop area. The frequency sweep analysis proved that the sonicated concentrate was characterized by a strong gel structure while the succinylated protein had a viscoelastic liquid character. Only the native and the succinylated concentrates gelified, in the temperature sweep test, at 53.1 and 54.4 °C, respectively. All discerned differences were attributed to the secondary structure content. The findings revealed that the sonicated protein had a high β sheet content, leading to greater thermal stability which proved that a higher temperature is required to ensure the gelation of the protein. However, native and succinylated concentrates were found to have an equilibrium between α helix and β sheet which made it possible to form a stable gel at a lower temperature. The present study concluded that the modifications had a great impact on the rheological properties which was strongly attributed to the submitted structural changes.
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This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were... more
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swell...
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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of... more
This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Dietary fibre and fibre-rich by-products of food processing: 1 characterisation, technological functionality and commercial 2 applications: a review 3 4 5
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CONTACT *Universite de Liege – Gembloux Agro Bio TechPassage des deportes, 2-5030 Gembloux Belgique: Ing. Cecile MERTENS: c.mertens@ulg.ac.be Prof. Christophe BLECKER: christophe.blecker@ulg.ac.be *Universite de SfaxEcole Nationale... more
CONTACT *Universite de Liege – Gembloux Agro Bio TechPassage des deportes, 2-5030 Gembloux Belgique: Ing. Cecile MERTENS: c.mertens@ulg.ac.be Prof. Christophe BLECKER: christophe.blecker@ulg.ac.be *Universite de SfaxEcole Nationale d’ingenieurs de SfaxRoute soukra Km 4-3038-Sfax-Tunisie: Ing. Amal BEN AMIRA: amal.benamira@gmail.com Dr. Souhail Besbes : besbes_souhail@yahoo.fr Prof. Hamadi ATTIA: hamadi.attia@gmail.com Conclusion 3 kg Tourteau de colza Ecole Nationale d’ingenieurs de Sfax Laboratoire de Valorisation, Analyse et Securite des Aliments
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Dans ce travail nous avons essaye d'actualiser les connaissances relatives aux possibilites de valorisation des noyaux de dattes. Ces sous-produits peuvent etre valorises par: production de biomasse et de certainsmetabolites,... more
Dans ce travail nous avons essaye d'actualiser les connaissances relatives aux possibilites de valorisation des noyaux de dattes. Ces sous-produits peuvent etre valorises par: production de biomasse et de certainsmetabolites, incorporation dans l'alimentation animale ou humaine, production de charbon actif et fractionnement pour en extraire des biomolecules dotees de proprietes fonctionnelles.
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Peer reviewe
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La composition moyenne des graines de Pin d'Alep (Pinus halepensis Mill.), cultivees en Tunisie, la composition en acides gras ainsi que les profils thermique et sensoriel de la fraction lipidique, ont ete etudies. L'analyse... more
La composition moyenne des graines de Pin d'Alep (Pinus halepensis Mill.), cultivees en Tunisie, la composition en acides gras ainsi que les profils thermique et sensoriel de la fraction lipidique, ont ete etudies. L'analyse moyenne des graines a montre la composition suivante (en pourcentage du poids sec) : proteines 22,7%; huile 43,3%; cendres 8,3% et les hydrates de carbone totaux 25,7%. Le potassium, magnesium et calcium etaient les mineraux dominants presents dans les graines et atteignent ensemble les 1%. Les acides oleique et linoleique etaient les acides gras insatures principaux (27,3 et 48,8% ; respectivement), alors que le principal acide gras sature etait l'acide palmitique (8,75%). Le profil thermique de l'huile de Pinus halepensis Mill., determine par sa courbe de fusion en ACD, a montre un thermogramme simple. Le profil sensoriel a ete defini par la viscosite, la stabilite oxydative par le test Rancimat. Les proprietes physico-chimiques de l'huile ...
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Date palm fruit from 11 Tunisian cultivars (Phoenix dactylifera L.) were analyzed for their main chemical composition. Results showed that date fruits were rich in sugar (79.93 - 88.02 g/100 g dry matter), fiber (8.09 - 20.25 g/100 g dry... more
Date palm fruit from 11 Tunisian cultivars (Phoenix dactylifera L.) were analyzed for their main chemical composition. Results showed that date fruits were rich in sugar (79.93 - 88.02 g/100 g dry matter), fiber (8.09 - 20.25 g/100 g dry matter) and ash (1.73 - 2.59 g/100 g dry matter). Mineral fraction was dominated by potassium and sugar fraction was dominated by reducing sugar (glucose, fructose) except for Deglet Nour, Kentichi and Bajo which are rich in sucrose. Date fiber concentrates (DFC) were extracted and analyzed for their proximate content (moisture, fiber, protein, lipid and ash) and some functional properties such as water holding capacity (WHC) and oil holding capacity (OHC). DFC presented high dietary fiber content (90.71 - 93.92 g/100g dry matter). Protein and lipid contents (dry matter basis) ranged between 3.66 and 6.06 g/100 g and between 0.35 and 1.08 g/100 g, respectively. DFC presented high WHC (6.20 g water/g dry fiber) and high OHC (1.80 g oil/g dry fiber). ...
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In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at... more
In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher ( P < 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L ∗ , a ∗ , and b ∗ ) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly ( ...
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Abstract This work aimed to investigate the effect of protein/K-carrageenan mixture as replacement for dairy fat portion in whipping cream and to assess its effect on the final product’s characteristics. During this study, a low-fat... more
Abstract This work aimed to investigate the effect of protein/K-carrageenan mixture as replacement for dairy fat portion in whipping cream and to assess its effect on the final product’s characteristics. During this study, a low-fat whipping cream was formulated. The removed fat content was substituted by a blend which contained water, soy protein isolate (SPI) and k-carrageenan gum (CG). The influence of SPI and CG content on the stability of the cream was investigated. A simplex–centroid design was used to evaluate the optimum formulation. Foaming properties, viscosity, textural properties and emulsions stability were determined. SPI significantly increased the flocculation of fat droplets. Formulation containing high level of CG was distinguished by decrease in overrun which was correlated with increase in the viscosity. The optimum formulation of fat substitute blend was found to contain 44.5% water, 46.4% SPI and 9% k-CG. Full fat cream provided about 235.88 kcal versus 161.63 kcal for the new formulation. This shrinkage in energetic value corresponds to 31.5% making possible to consider the new product as an alleviated food.
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Research Interests: Chemistry, Food Science, Rheology, Response Surface Methodology, Medicine, and 15 moreFood Science and Technology, Texture, Cheese, Brine, Cynara, Food Sciences, Rennet, Textures, Rheological Property, Cynara Cardunculus, Brine Concentration, Cheeses, salt concentration, proteolysis, and physicochemical characteristics
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Abstract The aim of this study was to assess the nutritional properties of male date palm flower (MDPF) via determining its mineral, amino acid and bioactive compounds profiles and to investigate its antioxidant and antibacterial... more
Abstract The aim of this study was to assess the nutritional properties of male date palm flower (MDPF) via determining its mineral, amino acid and bioactive compounds profiles and to investigate its antioxidant and antibacterial activities in order to prove its possible use as a healthy and potential natural source in human dietary diets. Results showed that MDPF is an excellent source of minerals especially regarding its high potassium and phosphorus contents (2684.23 and 318.66 mg/100 g, respectively). Moreover, the amino acids profile of MDPF showed considerable amounts supplying the human requirements. The phytochemical compounds analysis showed high content of polyphenol and flavonoids (3829.22 mg EAG/100 g and 168.31 mg EQ/100 g, respectively) promoting high antioxidant activity. The quantitative and qualitative analysis (LC-ESI-MS) of phenolic acids and flavonoids led to the identification of 18 phenolic compounds that were dominated by quinic acid (84.52%). The MDPF extract showed a potential antioxidant activity determined by different tests, namely DPPH radicals scavenging activity, ferric reducing power assay, ferrous ion chelating capacity and β-carotene bleaching assay. The MDPF also exhibited significant antibacterial activity against some tested bacteria. In conclusion, owing to its nutritional profile and biological activities, MDPF could be considered as potential functional-ingredient for food applications.
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The selection of an appropriate Cynara cardunculus flowers batch is a preliminary step to produce rennet with better clotting properties. For this reason, we proposed to study the influence of the ripening stage and the lyophilization of... more
The selection of an appropriate Cynara cardunculus flowers batch is a preliminary step to produce rennet with better clotting properties. For this reason, we proposed to study the influence of the ripening stage and the lyophilization of cardoon flowers on their chemical composition, enzymatic activities of extracts, and technological properties of cheese curds. Results of flowers composition have shown that lyophilized flowers harvested at the middle of ripening stage (A) could be employed to produce mainly proteins or milk-clotting proteases. To confirm this, enzymatic activities of extracts and technological properties of curds were assessed. The experimental findings revealed that flowers lyophilization seems to be an efficient way to produce rennet with better clotting properties, leading to higher yield, moisture, and texture parameters of curd. These findings allowed us to select lyophilized flowers (A) for further cheese making process.
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Research Interests: Chemistry, NMR Spectroscopy, Polysaccharides, Medicine, Antioxidants, and 15 moreAntioxidant, Ulva lactuca, Temperature, Antioxidant Activity, DPPH, Ulva, Thermal Properties, Biological Macromolecules, Chelating Agents, Extraction Procedures, Chemical Structure, Rhamnose, Sulfates, Biochemistry and cell biology, and polysaccharide
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Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different... more
Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D-E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46 % of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic act...
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Summary The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume,... more
Summary The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.
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Pour valoriser la fraction pectine des ecarts de triage de dattes, un procede d'extraction des pectines selon differentes conditions de temperature, de pH et de temps, a ete mis au point. Les principales caracteristiques chimiques et... more
Pour valoriser la fraction pectine des ecarts de triage de dattes, un procede d'extraction des pectines selon differentes conditions de temperature, de pH et de temps, a ete mis au point. Les principales caracteristiques chimiques et techno -fonctionnelles des pectines extraites ont ete determinees et comparees avec celles de deux pectines commerciales. Les ecarts de triage de dattes ont ete egalement caracterises. Ces derniers ont presente une richesse en sucres (78,41% MS) et une teneur en pectines de l'ordre de 3,25 % MS. Les meilleurs rendements et purete ont ete enregistres a la plus haute temperature: 90 °C, pendant 1heure independamment de la valeur du pH. Les pectines extraites a ces conditions optimales (90°C, 1h) ont montre une richesse en cendres, en mineraux et en proteines par rapport aux echantillons temoins. L'etude de la texture a montre des gels plus fermes et elastiques pour les pectines commerciales par rapport aux pectines de dattes.