ABDALLAH Rahali

Menasri Cherif , Kettab Bachir, , Benouioua Oussama

valorisation et transformation de Tilapia تثمين وتحويل سمك البلطي

Rahmoun Marwa

Les alternatives au lait de vache (à base d’amande, d’avoine, de soja

Chaoui Ridha , Meddah Mohamed, Bencheikh Derradji

Elaboration d’un film bioactif comestible

Carob (Ceratonia siliqua L.) syrup is a functional and nutritionally rich product widely used in food applications. This study compared two preparation methods, a rapid 30-min decoction (syrup 1) and a conventional 24-h maceration (syrup 2), and evaluated their conversion into molasses, using smartphone-based color assessment and artificial neural network (ANN) modeling for real-time monitoring. Physicochemical analysis showed that both syrups had slightly acidic pH and similar total soluble solids, but syrup 1 exhibited higher density, conductivity, and soluble sugar content, whereas syrup 2 retained higher mineral levels due to its prolonged extraction. Moreover, syrup 2 contained higher polyphenols (2311 vs. 581 mg GAE/100 g), flavonoids (199 vs. 128 mg QE/100 g), and tannins (93.8 vs. 595.3 mg TAE/100 g). These differences translated into superior functional properties, including stronger antioxidant activity (89.5% DPPH inhibition vs. 71.4%) and greater emulsifying capacity (61.1% vs. 35.5%). No antibacterial effect was observed against S. aureus or E. coli. Color analysis revealed progressive darkening during concentration, with a steady decline in RGB and L a b parameters. The ANN regression model accurately predicted syrup quality from smartphone-captured images, showing strong correlations between color indices and chemical/functional attributes. Overall, prolonged maceration improved the nutritional and functional quality of carob syrups, while smartphone-based ANN monitoring proved effective for rapid, non-destructive quality control in food processing.

Citation

ABDALLAH Rahali , badreddine.moussaoui@univ-msila.dz, , (2025-12-22), Colorimetric Quality Monitoring of Carob Syrup Using Smartphone-Embedded Machine Learning, Food analytical methods, Vol:19, Issue:52, pages:18, Dr. David Rodríguez-Lázaro

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ABDALLAH Rahali , ,(2025-10-22), removal of nickel in wastwater by nanochitosan,1st international hybrid seminar ; green chemistry and artificiel intelligence,Universite de Msila

The food packaging has witnessed advancements recently as a response to necessity to minimize harmful plastic food waste. An active edible packaging was designed by blending 2 % of Opuntia cladode polyphenols with a hydrocolloid matrix made of their mucilage and Locust bean gum “LBG”. The yield of mucilage and gum extraction was 1.35 % and 58.99 %. The active film CL-LBG+ was sensorially preferred for its surface softness and caramel flavor. It was thicker, moisturous and transparent, along with a lower hydrosolubility and water vapor permeability (71.21 % and 2.97 × 10–6 g.m-1.s-1.Pa-1). The active film was five times less dense and twofold hydrophobic than the control film CL-LBG. The functional groups of carbohydrate moieties constitutive of LBG and mucilage, on top of those of glycerol and polyphenols, were identified by ATR-FTIR and NMR. The biological potency of films, the antioxidant activity was up to 49.79 % after incorporation of polyphenols. A positive boosting was noted for the antiradical efficacy in fat food simulant over aqueous simulant. The freshness of active-coated apple slices refrigerated for 9 days was preserved at the marketing threshold, consequently of slowed ripening mechanism and metabolic intensity amortizing their weight loss and pH regression, at a steadier total soluble solids level

Citation

ABDALLAH Rahali , badreddine.moussaoui@univ-tissemsilet.dz, , (2025-07-27), Development and characterization of active edible Opuntia mucilage/locust bean gum packaging incorporated with Opuntia cladodes polyphenols, Applied Food Research, Vol:5, Issue:2, pages:14, Professor Hosahalli Ramaswamy

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ABDALLAH Rahali , ,(2025-04-15), workshop sur dooking moleculaire,1er seminaire national sur la sante et securite alimentaire,Universite de Msila

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ABDALLAH Rahali , ,(2025-04-15), qtudy of some biochemical parametrs in pregnant women in the wilaya of Msila,1er seminaire national sur la sante et securite alimentaire,Universite de Msila