CRTAA DSpace

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    Setting up a diagram process for the elaboration of a new plant-based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions
    (journal of food process engineering_WILEY, 2021-11-28) Amina Abbou ; Nabil Kadri ; Adrien Servent ; Julien Ricci ; Khodir Madani ; Manuel Dornier ; Antoine Collignan et Nawel Achir
    Aleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability. For the first time, this study presents the implementation of a manufacturing scheme from seeds to final product, including pre-extraction, extraction, and post-extraction (physical and microbi-ological stabilization), using a 2(7-4)fractional factorial screening design. The seven fac-tors were seed soaking time, grinding time, temperature and seed/water ratio during extraction, xanthan gum concentration, homogenization pressure, and pasteurization temperature. Beverage quality analysis consisted of measurements of chemical compo-sition, color, stability, and rheological behavior. The results of experimental design showed that the dry matter as well as the lipid and protein contents increased signifi-cantly by increasing the ratio (grain/water) and the grinding time. On the other hand, the extraction temperature led to a better extraction of lipids but a lower extraction of proteins. Regarding stability, xanthan gum had a negative effect, while homogenization pressure and pasteurization temperature showed their effectiveness in decreasing the particle size and increasing the physical stability of the product. Practical applications Plant-based drinks, also called plant milks, are interesting alternatives to animal milk.They have similar organoleptic properties but are more sustainable and offer very dif- ferent nutritional composition depending on the plant used. As the consumers demand is constantly increasing, setting up fabrication processes from new plant sources is relevant. Aleppo pine seeds are a potential matrix for the production of vegetable beverages because they are very nutritious and available in the entire Mediterranean area. This study presents the setting up of a fabrication diagram of a plant-based beverage made from Aleppo pine seeds. Seven production parameters were tested, including pre-extraction (seed conditioning), extraction, and post-extraction (physical and microbiological stabilization), thanks to a fractional factorial 2(7-4)screening design. The best conditions enabled the production of a final bever-age comparable to other commercialized plant based beverages in terms of nutri-tional and organoleptic quality.
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    Efficient Adsorption of Chlortetracycline and Ibuprofen Onto Mg–Al Layered Double Hydroxide: Equilibrium, Kinetic, and Thermodynamic Studies
    (chemeistrySelect, 2026) Kheira Addouch, Hakima Cherifi, Soumia Seddari, Radhia Yous, Nasma Bouchelkia, Lotfi Mouni
    Magnesium–aluminum layered double hydroxide (Mg─Al LDH) with a Mg/Al molar ratio of 2:1 was synthesized by a simple co-precipitation method and evaluated for the simultaneous removal of chlortetracycline (CTC) and ibuprofen (IBP) from aqueous solutions. SEM–EDX, FTIR, and XRD analyses confirmed the successful formation of a well-defined layered structure with a basal spacing of 7.65 Å and a pHpzc of 6.15. Batch adsorption experiments showed rapid equilibrium within 30 min for CTC and 60 min for IBP, with removal efficiencies reaching 99% under optimal conditions (293 K, adsorbent dosage 2 g L−1, initial concentration 50 mg L−1, pH 7). The adsorption kinetics followed the pseudo-second-order model for CTC and the pseudo-first-order model for IBP, while equilibrium data were best described by the Langmuir isotherm, yielding maximum adsorption capacities of 121.61 mg g−1 for CTC and 100.41 mg g−1 for IBP. Thermodynamic parameters indicated spontaneous and exothermic adsorption, with stronger interactions for CTC. The uncalcined Mg─Al LDH exhibited adsorption performance comparable to or exceeding that of many modified LDH-based materials, highlighting its potential as a simple, cost-effective, and sustainable adsorbent for pharmaceutical wastewater treatment.
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    Evaluation of the Antioxidant Potential and Selective Cytotoxicity of Fumaria agraria Alkaloids Against Human Breast Cancer Cells
    (Pharmacognosy Magazine, 2026) Khalida Bougoffa-Sadaoui,Sid Ali Zaidi,Nouara Djouadi,Massilia Kaci,and Halima Ouadid-Ahidouch
    Aim/Background This study aimed to investigate the antioxidant capacity, hemolytic effect, and cytotoxic potential of the alkaloid fraction isolated from Fumaria agraria, with an emphasis on its possible use as a therapeutic agent against cancer cells.
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    Study of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application.
    (Food Control_ELSEVIER, 2020-07-28) Sabrina Djebari ; Magdalena Wrona ; Asma Boudria ; Jesús Salafranca ; Cristina Nerin ; Kenza Bedjaoui et Khodir Madani
    Macerates of fruits and leaves of Pistacia lentiscus L. were prepared and analysed with the aim of applying them for active packaging. The profile of forty-four different bioactive volatile compounds was obtained by means of gas chromatography-mass spectrometry and solid-phase microextraction gas chromatography-mass spectrometry. Antioxidant capacity was evaluated by three different methods (2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and reducing power) which confirmed stronger antioxidant properties in case of leaves macerate. Total phenolic and flavonoids content was determined and showed that macerate leaves presented 15 times more phenolic compounds and 20 times more flavonoids than macerate fruit. Moreover, the analysis of antimicrobial properties of macerate leaves in comparison with macerate fruits revealed very strong antimicrobial properties. Finally, macerate leaves extract was incorporated in an adhesive and a new active multilayer packaging was designed, and its antioxidant capacity as free radical scavenger was confirmed by a method based on in situ hydroxyl radicals generator.
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    Jam processing: Effect of pectin replacement by locust bean gum on its characteristics
    (Mediterranean Journal of Nutrition and Metabolism_IOS Press, 2020-11-28) Aida Mekhoukhe ; Nacer Mohellebi ; Tayeb Mohellebi ; Leila Deflaoui-Abdelfettah ; Sonia Medouni-Adrar ; Lila Boulekbache-Makhlouf et Khodir Madani
    OBJECTIVE : the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physic-ochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS : the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS : composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble ( ∼ 62% at 25◦C) and needed heating to reach a higher solubility value ( ∼ 89%at 80◦C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80– 100%). CONCLUSION : In this investigation, the LBG was used successfully in the strawberry jam’s formulation.