Hocine REMINI

Université De Bejaia, Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Undergraduate

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👋 I'm Hocine Remini, an Algerian Food Technologist on a mission to revolutionize the food industry. 🍽️ As the leader of the research division "Food and Agri-Food Processes Engineering" at the Agri-Food Technology Research Centre (CRTAA-Bejaia, "Algeria"), I'm constantly exploring new ways to develop innovative solutions for food processing and preservation that enhance food security, food safety, and environmental health. I believe that food and agriculture are key drivers of positive change in the world.

👨‍🏫 In addition to my research work, I share my expertise as an Associate Professor at the Faculty of Sciences of Nature, Life, and Earth Sciences (University of Bouira). With a Ph.D. in Food Sciences from Bejaia University, MSc in Bioprocess, Agri-food, Nutrition, and Toxicology, and a BS in Engineering for Health, Food, and Drug, I had a strong background in agri-food technology. I'm proud to be a member of the "3BS Laboratory" at the same university.

📚 I've published over 40 papers in peer-reviewed journals, and my research interests include food safety, kinetic modeling, and food processing. My ultimate goal is to contribute to the development of sustainable food systems that benefit both consumers and the environment.

🌍 Outside of work, I enjoy exploring new cultures and cuisines, and I'm passionate about promoting healthy eating habits. If you're interested in learning more about my work or collaborating on a project, feel free to reach out! 🤝
Phone: +213662873560
Address: Université de Bejaia, Route de Terga Ouzemour, 06000 Bejaia - Algérie

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Efficient optimization approaches for microwave assisted extraction of high-quality antioxidant compounds from Salvia officinalis L.: UHPLC-HRMS differential analysis of phenolic profiles obtained by ultrasound and microwave extraction

The study aims to optimize MAE of total phenolic compounds (TPC) and antioxidant capacity from Sa... more The study aims to optimize MAE of total phenolic compounds (TPC) and antioxidant capacity from Salvia officinalis L. leaves using a definitive screening design (DSD) and I-optimal design. UHPLC-HRMS analysis was used to identify and compare the composition of MAE and UAE optimal extracts. The results showed that DSD and I-optimal design were successfully applied for the optimization of MAE targeting phenolics and other antioxidants from S. officinalis L. with the following optimum conditions: 60% ethanolic solvent, time of 4.75 min, power of 600 W, and L/S ratio of 50 mL g−1. The UHPLC-MS analysis results allowed the identification of more than 80 compounds, and the differential analysis indicated that the MAE yielded a higher level of 181 substance peaks, while the UAE yielded a higher level of 87 substance peaks. This study provides valuable information for selecting the appropriate extraction technique when targeting specific compounds.

Optimization of ultrasound-assisted extraction of phenolic-saponin content from Carthamus caeruleus L. rhizome and predictive model based on support vector regression optimized by dragonfly algorithm

Box-Behnken design and support vector regression optimized using dragonfly algorithm as chemometr... more Box-Behnken design and support vector regression optimized using dragonfly algorithm as chemometrics techniques were employed to optimize and predict total phenolic (TPC) and saponin content (TSC) from Carthamus caeruleus L. rhizome using ultrasound-assisted extraction. Moreover, the comparative study of the antioxidant activity of rhizomes and leaves parts was also performed using different assays including scavenging free radical (ABTS•, DPPH•) activity, FRAP, and phosphomolybdenum assays. The results confirmed that the Box-Behnken design was achieved and the optimal conditions for the recovery of maximum TPC and TSC were obtained with 87.66 % methanol concentration, a solvent to solid ratio of 23 mL.g−1, a temperature of 50 °C, and 26 min sonication time. The established SVR-DA model has been successfully predicted the extraction of TPC and TSC from C. caeruleus L. rhizome with a higher R2 = 0.99 and low error. Matlab graphical user interface of optimized SVR-DA model was developed to predict TPC and TSC that could be used in pharmaceutical purposes. Furthermore, the optimal extract of rhizome and leaves extract showed high capacity of antioxidants, thus the C. caeruleus L. can be a promising candidate for the cosmetic and pharmaceutical industry.

Optimization of microwave extraction method of phenolic compounds from red onion using response surface methodology and inhibition of lipoprotein low-density oxidation

In the present study, we have optimized by surface response methodology (BBD model) phenolic comp... more In the present study, we have optimized by surface response methodology (BBD model) phenolic compounds recovery using microwave-assisted extraction (MAE) as an innovative technique. The extraction was carried out under different experimental conditions: ethanol/water (x1, 30–80 %), time (x2, 30–180 s), microwave power (x3, 500–900 W) and solvent to sample ratio (x4, 20:1 40:1, v/w). Total phenolics content (TPC) and antioxidant activities (AA) of onion extract were investigated on 2,2−9-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS+)[rad], 1,1-diphenyl-2-picrylhydrazyl radical (DPPH[rad]), oxygen radical absorbance capacity (ORAC) tests, and on biological model oxidation, human low-density lipoprotein (LDL). The maximum predicted TPC under the optimal MAE conditions (70 % ethanol), 700 W microwave power, 65 s extraction time and 25 mL g–1 solvent to solid ratio), was 10.90 ± 0.88 mg GAE g–1 DW. The AA of MAE or conventional extraction (CE) extract showed similar activities to neutralize DPPH, ABTS or AAPH derived radicals. The modified Gompertz model has been successfully used to describe CDs production kinetic in LDL Cu2+-mediated oxidation. This allowed the estimation of the lag time (Tlag) and the oxidation propagation rate (Rp) with precision. LDL oxidation assay showed that red onion extract increased significantly Tlag and giving an increased protection ratio at higher concentration (2.95 μmol L−1) of 180 % and 172 % for MAE and CE methods, respectively. However, Rp and CDs production remained constant. Results showed that microwave used for extraction does not affect the composition and antioxidant properties of onion sample. Red onion may be an important source of bioactive compounds and could promote health consumers. © 2021 Elsevier GmbH

Response Surface Methodology Optimization of Microwave-Assisted Polysaccharide Extraction from Algerian Jujube (Zizyphus lotus L.) Pulp and Peel

Purpose: The active ingredient recovery from the vegetable is a very attractive research field fo... more Purpose: The active ingredient recovery from the vegetable is a very attractive research field for the development of a sustainable economy; to revalue the jujube fruit (Zizyphus lotus) polysaccharide (ZLPS), an optimized green microwave-assisted method was used for the recovery and enrichment of the antioxidants present in a distilled water extract. Methods: A series of 17 experiments including microwave power, irradiation time, and liquid-to-solid ratio independent parameters was designed by the response surface methodology to optimize the recovery of the polysaccharide extract. Results: The optimal conditions were as follows: 600 W, 40 min, and 26.69 mL/g. Under these conditions, the experimental extraction yield was 13.98 ± 1.55% which is very close with the predicted value (14.08%), and this demonstrated the validation of the extraction model proposed. The polysaccharide extract exhibited a significant scavenging activity against ABTS.+ (70.45%), DPPH*.(66.02%), and FRAP (A = 0.63) with a very important anti-inflammatory activity using a protein denaturation method that showed a maximum inhibition of 95.33% at 200 μg/mL. Additionally, the membrane stabilization method showed a significant action and protection of human red blood cells (85.76%) in hypotonic-induced lysis solution and 86.45% in heat-induced lysis solution. Conclusion: This study demonstrated the possibility of exploiting the microwave process to obtain extracts remarkably enriched with invaluable antioxidants from the jujube matrix. The operation time is short, and the antioxidant and anti-inflammatory activities of the distilled water extract were preserved. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.

Definitive screening design and I-optimal design for optimization of ultrasound-assisted extraction of phenolic content and antioxidant capacity from Salvia officinalis L. leaves

A definitive screening design and an I-optimal design were carried out for the screening and opti... more A definitive screening design and an I-optimal design were carried out for the screening and optimization of ultrasound's extraction conditions of total phenolic compounds (TPC) and antioxidant capacities (TEAC and TAC) from S. officinalis L. leaves. The optimal conditions for maximum TPC, TEAC, and TAC were 52% ethanol-water, 60 °C temperature, 30 mL g−1 solvent to solid ratio, and 10 min of extraction time. The optimal extract showed higher TPC, TEAC, and TAC with 31.84 ± 0.248 mgGAE/gdw, 237.95 ± 0.771 μmolTE/gdw, and 38.928 ± 0.548 mgAAE/gdw respectively. Furthermore, the optimal extract obtained exhibited a higher scavenging activity against DPPH•, NO• free radicals, and β-carotene/linoleic acid bleaching activity with IC50 of 0.276 ± 0.001 mg/mL, and 0.069 ± 0.0005 mg/mL, and 0.159 ± 0.008 mg/mL respectively. The reducing power of the optimal extract at 0.3 mg/mL of lyophilized powder was approximately 2 mmol Fe+2 equivalent/g. Thus, S. officinalis L. leaves are expected to be an excellent source for pharmaceutical and cosmetic industries for developing potential drugs. © 2022 Elsevier B.V.

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil

The development of new functional olive oils may help in prevention of chronic diseases and impro... more The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with Pistachia lentiscus leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K232 and K270) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K232 and K270 values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as P. lentiscus leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Modeling of nitrate leaching kinetics during Spinach Leaf Midribs blanching

The North African Journal of Food and Nutrition Research, 2018

Background: Although nitrates, are sometimes favorable to health, they can however convert to nit... more Background: Although nitrates, are sometimes favorable to health, they can however convert to nitrosamines inside the body thanks to the acidic medium of gastrointestinal tract. So, the investigation of the nitrate content in food products becomes an imperative since it allows consumers to choose their food deliberately. Aims: The leaching kinetics of nitrates during water blanching of spinach leaf midribs (SLM) was investigated at different conditions of time and temperature. Methods and Material: The nitrate leaching kinetics, during the water blanching of SLM samples, was studied at 60, 70 and 80 ° C; for 3 and 15 minutes. Presently, six models, namely Henderson and Pabis, logarithmic, zero order, Lewis, Page, Wang, and Singh were tested to analyze experimental data. Moreover, to elucidate the effect of the temperature on the nitrate diffusion rate, the equation of Arrhenius was applied. Results: Results showed that after 15 min of blanching, the removal rate (RR) of nitrates was of: 23.851±3.477c, 64.809±0.474b and 75.949±5.366a % at 60, 70 and 80 °C, respectively; with a significant difference between values at (p≤0.05). Furthermore, among the six tested models, the logarithmic model seemed to be the most appropriate (R2>0.993) to describe the diffusion kinetics of nitrates from food matrix into the blanching water, whatever the processing temperature. Finally, the activation energy (35.76 kJ. Mol-1), characterizing the nitrate leaching, was assessed based on the rate constant appearing in the most appropriate model. Conclusions: Blanching in water constitutes an effective tool for controlling the nitrate content in vegetables, by varying the time and temperature of treatment.

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