AMINE Belbahi

MOUSSAOUI Rim ghaniya , MIZI Khadidja Ismahan

Évaluation de la qualité de graines germées et valorisation sous forme de poudre protéique

ADJABI INTISSAR , ATEITALLAH MERIEM NOUR ELHOUDA

Développement d’un pack bien-être capillaire à base de produits naturels : shampooing phytocosmétique et infusion fonctionnelle

عاصي بنان

نهج متكامل يجمع بين الرياضة، التوازن الغذائي، والرفاه النفسي « Comme Gym »

سليني شيماء

تطوير أقراص فيتو-علاجية مستخلصة من النباتات

KAHOUL SEYD AHMED AYYOUB , DJAAFER EL HADJ, RABIAA FARES LAMOURI

Modeling of the diffusion effect of essential oil on the kinetics of germination and fungal growth.

KERMICHE Omar , BOUKHAROUBA Tarek, MOKHTARI Saad

Développement de deux produits de boulangerie sans gluten à base de caroubeet d'un mix de farines : impact de la cuisson et capacité de conservation

DJELLAL Samia

Valorisation des ressources naturelles dans I'innovation et développement des alicamênts

زينة خيري

تثمين البروتينات النباتية من ثلاث حبوب بروتينية في التركيبات الغذائية

Irnatene Nabila , Gherbi Fatima, Kebaili Nadia

Effet de la Stevia en tant que substitut de sucre sur les propriétés physico-chimiques et microbiologiques des yaourts fermes

Taleb Mohamed , Chemimet El Tayeb

A DEVICE BASED ON ARTIFICIAL INTELLIGENCE TO DIAGNOSE BLOOD DISEASES THROUGH A BLOOD SMEAR IMAGE

BEKOUCHE Mahdjouba , BEN-AMAR Randa

Essai d’élaboration d’un yaourt fonctionnel à base de lait de chèvre, de raquette de l’Opuntia ficus indica et de fruit de l’Opuntia stricta var. Dillenii

BOUZIDI Cheyma , HIMEUR Afaf-Messaouda

Essai d’amélioration des propriétés et des caractéristiques d'une pâte à base de farine de blé destinée à la préparation de gâteaux traditionnels.

AHMED-MILI Mouna , BELOUADAH Manel, LALAOUI Mounir

Effet de la température et du pH sur la croissance d'une levure d'altération d'aliments riches en sucre et à humidité intermédiaire.

GHERBI Latifa , GHERBI Ahlam

Effet d’un extrait de Cinnamomum sp. sur la cinétique de croissance d’une levure osmophile et xérophile isolée à partir du fruit dattier

REHIM Leila

Initiation à la mise en place de la norme ISO 22000 version 2018 au sein de S.A.R.L. GERBIOR Groupe Benhamadi – Bordj Bou Arréridj.

Hadj-Hafsi Boutheyna , Laraba Ahlem

Effet de l'incorporation d’un extrait aqueux de graines de lin (Linum usitatissinum) sur la qualité physicochimique, microbiologique et organoleptique d’une crème dessert au chocolat élaboré au niveau de la laiterie EL HODNA-LAIT Algérie.

Merrad Soufyane , Kaabeche zakaria

État de l’art sur la conservation d’aliments par fermentation : Focus sur les aliments solides

HADERBACHE Mounira

Qualité des sels de table mis sur le marché algérien et incidence sur la santé: cas de l’iodation et des microplastiques

NABI Amani , HADJAB Bouchra

Analyse de la variabilité de la qualité physicochimique du blé tendre et de la qualité physicochimique et technologique de sa farine panifiable des moulins HODNA-M’sila

Abiotic stress is one of the greatest constraints on crop productivity. Although individual stress factors such as salinity, drought, heavy metals and pollutants can affect plant growth, their combination leads to even more devastating effects on plant growth and productivity. In this study, the effect of the multitolerant strain Pantoea agglomerans Pa on the growth of durum wheat (Triticum durum L.) under stress conditions such as drought (25% of field capacity), salinity (200 mM NaCl), heavy metal (cadmium, 200 ppm) and pollutant (phenanthrene, 200 ppm) was investigated. These parameters were assessed individually and in combinations (double, triple and quadruple). The results showed that Pa significantly (P ≤ 0.05) improved morphological parameters and chlorophyll content while reducing electrolyte loss, malondialdehyde and proline levels. In addition, the activities of antioxidant enzymes (ascorbate peroxidase, catalase, guaiacol peroxidase and superoxide dismutase) enhanced the protective effect of Pa against combined stress factors. These results emphasise the potential of Pa to maintain its plant growth-promoting properties including phosphate solubilisation, indole-3- acetic acid production and siderophore production under various stress conditions. This suggests that P. agglomerans Pa has the potential to promote sustainable agriculture by protecting plants from both single and combined abiotic stress factors.

Citation

Amine BELBAHI , Naoual Bouremani, Nora Saadaoui, Allaoua Silini, Tomasz Oszako, Mikołaj Jalinik, Stanisław Łuniewski, Hafsa Cherif-Silini, , (2025-11-03), Improvement of durum wheat growth under combined abiotic stresses by multitolerant strain of Pantoea agglomerans for sustainable agricultural approach, Scientific Reports, Vol:15, Issue:38398, pages:17, Springer Nature

This study investigates the formulation, stability, and multifunctional bioactivity of Satureja battandieri essential oil-based nanoemulsions (SbEO-NE), highlighting their enhanced antifungal, antibacterial, antioxidant, antiinflammatory and toxicity profiles compared to pure SbEO. Gas chromatography-mass spectrometry (GC-MS) analysis identified thymol (45.49 %) and carvacrol (30.11 %) as the predominant constituents, both known for their potent bioactivities. Nanoemulsions were prepared using high-energy ultrasonication with three different concentrations of Tween 80 “1 %, 2 %, and 3 %“, with 2 % providing optimal colloidal stability and submicron droplet size (PDI <0.3). In vitro assays demonstrated that SbEO-NE exhibited superior antimicrobial efficacy compared to pure SbEO, with a stronger inhibition of Fusarium oxysporum spore germination was observed (delayed by 64.2 h at 1.3 mg/mL) and significantly lower minimum inhibitory concentrations (MICs) against Escherichia coli and Listeria monocytogenese. Antioxidant activity, assessed by DPPH assay, was notably higher in SbEO-NE, likely due to improved dispersibility and bioavailability of phenolic compounds. In vivo antiinflammatory effects, evaluated using a xylene-induced ear edema model in mice, showed that SbEO-NE reduced edema by 64 %, compared to 32 % with pure SbEO, indicating enhanced therapeutic potential. Acute oral toxicity assessments revealed no adverse effects, supporting the safety of SbEO-NE for potential food applications. These findings suggest that nanoemulsification significantly enhances the bioactive properties and stability of SbEO, positioning SbEO-NE as a promising natural alternative to synthetic additives in food preservation and bioactive food packaging, with assured biocompatibility and consumer safety.

Citation

Amine BELBAHI , Ilham Noui Mehidi, Abdenour Ait Ouazzou, Marc Lebrun, Abdallah Kherbache, Kamel Seghiri, Djamel Sarri, Erica Siguemoto, , (2025-06-23), Nanoemulsion of Satureja battandieri L. Briq essential oil: antioxidant and biological activities for food preservation, Food Bioscience, Vol:71, Issue:7, pages:12, Elsevier

This study investigates the formulation, stability, and multifunctional bioactivity of Satureja battandieri essential oil-based nanoemulsions (SbEO-NE), highlighting their enhanced antifungal, antibacterial, antioxidant, anti- inflammatory and toxicity profiles compared to pure SbEO. Gas chromatography-mass spectrometry (GC-MS) analysis identified thymol (45.49 %) and carvacrol (30.11 %) as the predominant constituents, both known for their potent bioactivities. Nanoemulsions were prepared using high-energy ultrasonication with three different concentrations of Tween 80 “1 %, 2 %, and 3 %“, with 2 % providing optimal colloidal stability and submicron droplet size (PDI <0.3). In vitro assays demonstrated that SbEO-NE exhibited superior antimicrobial efficacy compared to pure SbEO, with a stronger inhibition of Fusarium oxysporum spore germination was observed (delayed by 64.2 h at 1.3 mg/mL) and significantly lower minimum inhibitory concentrations (MICs) against Escherichia coli and Listeria monocytogenese. Antioxidant activity, assessed by DPPH assay, was notably higher in SbEO-NE, likely due to improved dispersibility and bioavailability of phenolic compounds. In vivo anti- inflammatory effects, evaluated using a xylene-induced ear edema model in mice, showed that SbEO-NE reduced edema by 64 %, compared to 32 % with pure SbEO, indicating enhanced therapeutic potential. Acute oral toxicity assessments revealed no adverse effects, supporting the safety of SbEO-NE for potential food applications. These findings suggest that nanoemulsification significantly enhances the bioactive properties and stability of SbEO, positioning SbEO-NE as a promising natural alternative to synthetic additives in food preservation and bioactive food packaging, with assured biocompatibility and consumer safety.

Citation

ABDALLAH KHERBACHE , ILHEM Nouimhidi , Amine BELBAHI , Kamel Seghiri , Djamel SARRI , Abdenour Ait Ouazzou, Marc Lebrun, Erica Siguemoto, , (2025-06-23), Nanoemulsion of Satureja battandieri L. Briq essential oil: antioxidant and biological activities for food preservation, Food Bioscience, Vol:71, Issue:2025, pages:107135, Elsevier

Description du sujet : La contamination fongique des fruits à humidité intermédiaire constitue une problématique majeure en agroalimentaire, affectant leur qualité et leur sécurité sanitaire. L'évaluation quantitative des risques fongiques (EQRF) est une approche moderne permettant de quantifier la probabilité d'apparition de moisissures et de production de mycotoxines, afin d’optimiser les stratégies de conservation. Objectifs : L'objectif principal de cette étude est d'appliquer l’EQRF pour prédire et prévenir la contamination fongique de fruits à humidité intermédiaire au cours de leur stockage. Cette approche vise à identifier les paramètres environnementaux influençant la croissance fongique et à proposer des mesures de maîtrise adaptées. Méthode : Une modélisation probabiliste a été réalisée en intégrant des données sur l’activité de l’eau, la température et la durée de stockage. Les espèces fongiques dominantes ont été isolées et caractérisées. Un modèle prédictif basé sur l’analyse des cinétiques de croissance a été développé et validé expérimentalement en laboratoire à l’aide de tests microbiologiques et physico-chimiques. Résultats et discussion : Les résultats montrent une prédominance des genres Aspergillus et Penicillium, avec des taux de croissance variables en fonction des conditions de stockage. Les modèles prédictifs ont mis en évidence un seuil critique d'humidité favorisant la prolifération fongique et une augmentation exponentielle du risque de contamination mycotoxinique au-delà de 75 % d’humidité relative. Ces données permettent d’optimiser les stratégies de conservation et d’établir des recommandations pour la maîtrise des risques. Conclusion : L’intégration de l’EQRF dans la gestion de la qualité des fruits à humidité intermédiaire constitue un outil performant pour la prévention des contaminations fongiques. Cette approche quantitative permet d’améliorer la sécurité alimentaire en proposant des mesures préventives adaptées aux conditions de stockage.

Citation

Amine BELBAHI , ,(2025-04-14), Application de l'évaluation quantitative des risques fongiques à la détérioration des fruits à humidité intermédiare,Le 1er Séminaire National en Santé et Sécurité Sanitaire des Aliments,Université Mohamed Boudiaf - M'sila

This study explores the development of transparent antibacterial surfaces based on Ag-doped ZnO nanostructured thin films. The primary aim is to investigate the influence of silver (Ag) content on the optical transparency and antimicrobial properties of the films. ZnO, which is known for its inherent antibacterial properties and optical transparency, was doped with varying concentration of Ag (5, 10, 15, and 20 %) using the rapid thermal evaporation technique, followed by annealing to enhance film quality. The structural, optical, and antibacterial properties of the films were characterized using X-ray diffraction, field emission scanning electron microscopy, ultra-violet and visible UV–Vis spectroscopy, and microbial assays against Staphylococcus aureus (S. aureus). Results indicated that the incorporation of Ag nanoparticles improved significantly the antibacterial efficacy of ZnO films, and the bacterial inactivation was enhanced for high Ag concentrations especially at 15 % Ag. An increase in silver content modified the nanostructure, reduced optical transparency from 83 % to 56.5 %, and decreased the bandgap from 3.88 eV to 3.35 eV, followed by a rise to 3.69 eV at 20 % Ag. These changes were accompanied by the formation of silver agglomerates at higher doping levels. An optimal balance between preserving high optical transparency and attaining robust antibacterial efficacy was identified at intermediate Ag concentrations (10–15 %). This study highlights the potential of Ag-doped ZnO films as versatile coatings suitable for applications demanding both transparency and antimicrobial performance, including medical devices, display panels, and protective surfaces.

Citation

Amine BELBAHI , Fouaz Lekoui, Rachid Amrani, Amina Benalia, Ikram Zitouni, Elyes Garoudja, Walid Filali, Amar Manseri, , (2024-12-27), Ag-doped ZnO nanostructured thin films for transparent antibacterial surfaces: Effect of Ag content, Inorganic Chemistry Communications, Vol:173, Issue:113831, pages:15, Elsevier

This study highlights the importance of mathematical modeling in predictive microbiology to understand and predict microbial behavior under various processing conditions. We focus on models describing microbial inactivation kinetics, emphasizing the need to select appropriate models based on the specific context. The inactivation of microorganisms using microwave (MW) and ultrasound (US) technologies is explored through two case studies. The first example examines microbial inactivation on a solid matrix, specifically the inactivation kinetics of date moth eggs on date fruit using microwave-assisted air convection (MW/AC). This approach demonstrates the benefits of microwave treatment in enhancing inactivation efficiency. The second example investigates E. coli ATCC 25922 inactivation in orange juice, comparing the effects of MW, US, and their combination. Our findings show that a well-fitted model does not always best represent the underlying biological phenomena. The Weibull model effectively describes the non-log-linear inactivation kinetics observed with US, MW, and combined US-MW treatments. Additionally, integrating thermal history into the models improves the accuracy of predictions, capturing the complex dynamics of microbial inactivation under these innovative processing technologies.

Citation

Amine BELBAHI , ,(2024-12-12), Effects of ultrasound an microwave processing on models describing microbial inactivation kinetics,1st National Seminar on Biotechnology,University of AkliMohand Oulhadj-Bouira

Anthocyanins are natural pigments plentiful in Blood Orange Juice (BOJ), that give juice colour with highly beneficial nutrients. However, pasteurisation can affect anthocyanin stability and quality. This study aimed to investigate the effect of Ascorbic Acid Fortification (AAF) (100 ppm, “0.01%”) varying temperature/time pasteurisation (60 to 90 ◦C) on the kinetics of anthocyanins degradation and the physicochemical quality of pure BOJ. Anthocyanin content was determined using the pH-differential method. The degradation kinetics was well predicted using the Weibull model with optimized n values (fixed values) (0.824 ≤ R2adj ≤ 0.952; 0.10 ≤ RMSE ≤0.01). Findings showed that AAF improved anthocyanins retention, but increased thermal sensitivity over time. Furthermore, the Log-Logistic model accurately explains temperature-dependent anthocyanin rate constants during pasteurisation for BOJ with and without added ascorbic acid (0.828 ≤ R2 adj ≤ 0.991; 0.0002 ≤ RMSE ≤0.0019). This study provides a novel approach for maximising pure BOJ pasteurisation parameters, using an advanced Weibull-Log-Logistic modelling approach and AAF.

Citation

Amine BELBAHI , Yasmine Remini-Sahraoui, Khodir Madani, Farid Dahmoune, Sofiane Dairi, Omar Aoun, Sonia Oukhmanou-Bensidhoum, Nabil Kadri, , (2024-05-31), Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation, Innovative Food Science and Emerging Technologies, Vol:95, Issue:103724, pages:10, Elsevier

Ultrasound-assisted extraction (UAE) of galactomannan from the endosperm of ripe carob seeds (LBG.S3) was investigated through response surface methodology (RSM). The optimized UAE conditions were an extraction time of 40 minutes, a temperature of 45°C, and a solid-liquid ratio of 1:50 g/mL. Under these settings, the experimental yield of galactomannan was 47.53 ± 2.55%, which is closely aligning with the expected value of 49.78 ± 3.15%. The yield of galactomannan extracted from unripe carob seeds (LBG.S2) under the same optimal conditions was significantly higher 56.73 ± 2.76% (p < 0.05) than the yield of LBG.S3. The infrared spectroscopy (FT-IR) characterization revealed the existence of various functional groups in the spectrum of galactomannan extracted from unripe seeds, not found in LBG.S3. The galactomannan from ripe carob seeds exhibited superior functional properties, including solubility, emulsion and stability capacity, water and oil holding capacity, and viscosity, compared to LBG.S2. In vitro, tests demonstrated notable anti-inflammatory activity for both LBG.S2 and LBG.S3, as observed through the inhibition of bovine serum albumin (BSA) protein denaturation by heat and the membrane stabilization test. Carob galactomannan is a potential source of bioactive polysaccharides with anti-inflammatory and functional properties that can be used in the food and pharmaceutical industries.

Citation

Amine BELBAHI , Samia Djellal, Farid Dahmoune, Omar Aoun, Hocine Remini, Sofiane Dairi, Nabil Kadri, , (2024-02-15), Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity, Separation Science and Technology, Vol:59, Issue:1, pages:18, Taylor & Francis

In the present study, the efficiency of the combined effect of microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering the non-isothermal profiles during the heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, and 8.5% (w/v) treated under three microwave power levels (450, 600, and 800 W) were studied. Predictive models were validated using the determination coefficient (R2), root mean squared error and the acceptable prediction zone with external data obtained from ultra high temperature milk. The results obtained suggested that increasing microwave power levels and decreasing salt concentrations led to a higher microbial inactivation, being the δ values (time for achieving a first decimal reduction) for E coli of 19.57 s at 800 W and 0.5% NaCl. In contrast, experimental data of S aureus showed a higher variability since it presented more resistance to the microwave treatments. The results obtained and generated models can be used as decision-making tools to set specific guidelines on microwave treatments for assuring food safety.

Citation

Amine BELBAHI , Sadia Benfedala, Antonio Valero, Fatiha Brahmi, Ourdia-Nouara Kernou, Nawel Adjeroud-Abdellatif, Amina Abbou, Khodir Madani, , (2023-10-10), Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus, Food Science and Technology International, Vol:0, Issue:0, pages:10, Sage Journals

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.

Citation

Amine BELBAHI , Sofiane Dairi, Jean Paul Cristol, Omar Aoun, Farid Dahmoune, Lila Boulekbache‑Makhlouf, , (2023-06-11), Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil, Journal of Food Measurement and Characterization, Vol:17, Issue:1, pages:4715–4726, Springer Nature Link

Because of their exceptional qualities and high nutritional content, fruit and vegetable juices are an indispensable component of a healthy diet. The juices must first go through the process of pasteurization, which is the fundamental step in ensuring their quality, safety, and longevity. Although heat pasteurization is the most frequent approach for rendering bacteria inactive, it results in a number of unwanted side effects that contribute to a decline in the juice's overall quality. As a result, a number of non-thermal techniques of pasteurization have been devised, each of which assures the juice's safety while causing very minimal modifications to the juice's qualities. Yet, the high cost of installation and operation presented by these systems is the primary barrier that prevents their widespread use in industrial settings. Methods of non-thermal pasteurization, such as membrane filtration, pulsed electric field, ultraviolet, and sonication treatments, are discussed in this article. Other non-thermal pasteurization techniques are also discussed.

Citation

Amine BELBAHI , , (2023-05-04), Impact of Thermal and Non-Thermal Pasteurization on the Microbial Inactivation of Fruit Juice: Review, Journal of Food: Microbiology, Safety & Hygiene, Vol:8, Issue:2, pages:11, Longdom Publishing SL