AMINE Belbahi

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

SEGHIOUR Amina

Essai de valorisation de pain rassis par l’incorporation de sa poudre et de son amidon dans la fabrication de la crème dessert au chocolat dans l’unité de HODNA-LAIT

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

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.

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Amine BELBAHI , Samia Djellal, Farid Dahmoune, Omar Aoun, Hocine Remini, Sofiane Dairi, Hamza Moussa, Mohamed Lakehal,, Sabrina Kassouar, Chafika Lakhdari, Meriem Adouane, 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:0, Issue:0, pages:1-18, 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.

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Amine BELBAHI , Antonio Valero, Antonio Valero, Antonio Valero, , (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 Publications

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.

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Amine BELBAHI , Sofiane Dairi, Omar Aoun, Farid Dahmoune,, Hocine Remini, Mohamed Hadjadj, Jean Paul Cristol, 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:0, pages:4715–4726, Springer 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.

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Amine BELBAHI , Belbahi Amine, Amir Nadir, Kernou Ourdia Nouara, Amir Tahi Akila, Bedjaoui Kenza, oulekbache Lila, Madani Khodir, , (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

The aim of this study was to obtain valuable information about the effect of ultrasonic irradiation with a frequency of 20 kHz while discontinuing pulsation (10 s off, 5 s on) on the inactivation capability of Staphylococcus aureus ATCC 25923, in physiologic water samples. Ultrasonic irradiation of bacterial samples with different populations of 10^8, 10^10 and 10^12 colony-forming units/mL by varying the volumes of the bacterial suspension (15 mL, 30 mL and 45 mL) was performed at a constant frequency with different amplitude levels 60%, 80% and 100%, various treatment times and temperatures 20, 30 and 50°C ± 2°C. The linear section of a plot showing a survival ratio logarithm vs. sonication time was used to determine the rate constant for ultrasonic inactivation. In spite of the fact that ultrasonic therapy resulted in a large mortality rate at 80% and 100%, contrary to predictions, a rise in S. aureus populations was seen at 60%. The findings of this study suggest that ultrasound irradiation is a suitable method for the elimination of the main pathogen, such as S. aureus, at high amplitude 80% at temperatures that reach 50°C, given the widespread use of ultrasound for the sterilization of tools and equipment used in hospitals.

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Amine BELBAHI , Amir Tahi Akil, Amir Nadir, Kernou Ourdia Nouara, Kerdouche Kamelia, Madani Khodir, , (2023-04-07), Ultrasound Treatment Effects on Staphylococcus aureus Cell, Journal of Food: Microbiology, Safety & Hygiene, Vol:8, Issue:1, pages:6, LONGDOM

The study of predictive microbiology is predicated on the notion that populations of microorganisms react in a predictable manner to the conditions of their environment and that historical observations can be used to predict how populations will react in the future by looking at environments in terms of the dominant limitations they present. Predictive microbiology is a relatively new branch of the field of microbiology that has recently gained significant attention. The field of predictive microbiology is garnering an increasing amount of attention on a worldwide basis. Proponents of this field assert that it will lead to improvements in food microbiology. In this essay, we discuss the development of predictive microbiology as well as its advantages and disadvantages. As a result of the fact that kinetic modeling and probabilistic modeling are located at different extremities of a continuum of modeling, the distinction between the two is manufactured. Both of these approaches sit on opposite ends of the spectrum of possibilities. It is concluded that predictive modeling can be applied to complex food systems, that predictive models can help solve problems and make accurate predictions and analyses, that the method has not yet reached its full potential, and that "predictive microbiology" may be a good way to understand the microbial ecology of food.

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Amine BELBAHI , Ourdia Nouara Kernou, Amir Tahi Akila, Amir Nadir, Belbahi Amine, Kerdouche Kamelia, Madani Khodir, , (2023-04-07), Mathematical models in Predictive microbiology for food safety, International Journal of Green Chemistry, Vol:9, Issue:1, pages:19-25, JournalsPub

Machine learning and mathematical modeling techniques have been conducted to model the thin layer drying kinetics of pea pods, under either microwave or conventional air drying,. The effect of nine different microwave output powers (200–1000 W) and five different ventilated oven temperatures (40, 60, 80, 100, and 120°C) on drying kinetics was studied. The experimental drying rates were fitted to 11 literature semi-empirical models to determine the kinetic parameters, finding the higher goodness-of-fit for the Midilli et al. model (average R2 = 0.999 for both drying methods). Moreover, the data were modeled using support vector machine (SVM) for regression which was optimized with dragonfly algorithm (DA) technique. The best result was obtained by Gaussian kernel with the optimal parameters σ, C, and ε values estimated as 0.2871, 78.45, and 0, respectively. The small root mean square error (RMSE = 0.0132) and the high determination coefficient (R2 = 0.9983) values proved how robust the SVM model is. DA-SVM techniques can reliably be utilized to describe the thin layer drying kinetics of pea pods. It is useful to provide models that can assist in the development of food process control algorithms, and provided insights into complex processes, for the technological design of microwave or convective drying for pea pods preservation. Practical applications: Drying of by-products from pea processing industry was investigated as a critical step prior to their valorization. The drying of pea pods has never been investigated before which is the case of the present study whose objective was to study and model the microwave and convective drying kinetics of pea pods. Our research work reported that the Midilli et al. model was the most appropriate to describe the thin layer drying kinetics of pea pods for both drying methods, but mathematical drying models, although a useful tool, remains empirical in nature and product specific. Because of these limitations the new model DA-SVM, developed using artificial intelligence techniques, can reliably be used to describe the nonlinear behavior of pea pods drying. These results could be further used for scale up calculation, which would further allow industrial scale preservation by microwave or convective drying of pea pods.

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Amine BELBAHI , Lynda Hadjout-Krimat, Farid Dahmoune, Mohamed Hentabli, Asma Boudria, Sabiha Achat, Hocine Remini, Sonia Oukhmanou-Bensidhoum, Giorgia Spigno, Khodir Madani, , (2023), Study of microwave and convective drying kinetics of pea pods (Pisum sativum L.): A new modeling approach using support vector regression methods optimized by dragonfly algorithm techniques, Journal of Food Process Engineering, Vol:46, Issue:2, pages:e14232, Wiley Online Library

The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface methodology (RSM), trials were planned with a Box–Behnken Design (BBD) to maximize the impact of microwave power (A: 300–900 W), microwave treatment time (B: 15–35 s), and time of ultrasound (C: 10–30 min) on E. coli inactivation. Analysis of variance (ANOVA) was carried out and E. coli inactivation was expressed with a mathematical equation depending on the factors. The results showed that both the microwave treatment time and the time of ultrasound were effective as independent variables in eliminating the E. coli strain. However, the effect of these two variables, ultrasound and microwave exposure time, in combination was significantly greater than when examined separately. RSM modeling determined that optimal treatment conditions include 900 W microwave power, 33 s microwave treatment time, and 20 min time of ultrasound to achieve an 8-log reduction of E. coli, constituting total inactivation. The results of this study showed that ultrasound-microwave treatment is a potential alternative processing method for an orange juice beverage.

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Amine BELBAHI , Ourdia-Nouara Kernou, Zahra Azzouz, Ghania Kaanin-Boudraa, Kamelia Kerdouche, Akila Amir, Khodir Madani, Patricia Rijo, , (2023), Inactivation of Escherichia coli in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment, Foods, Vol:12, Issue:3, pages:11, MDPI

Using the microwave-assisted extraction process, the presented study reports an economic optimization of total phenolic content (TPC) extraction from Cinnamomum cassia bark. Moreover, the investigation on the phenolic profile of extract and the antifungal activity on spoilage pathogens has been performed to boost new applications in the food and pharmaceutical industries. The generated model successfully fits the experimental data, indicating the suitability of response surface methodology in optimizing the extraction of secondary metabolites from cinnamon bark. The optimal TPC output of 153.09 mg gallic acid equivalent/g dry weight (DW) obtained at 400 W, 65 s radiation time, 54% (v/v) acetone concentration and 1:89 liquid to solid ratio was very consistent with the predicted values (151.62 mg GAE/g DW). The phenolic profile of the analyzed extract was investigated by UPLC-QTOF-MSE in the positive electrospray ionization mode and 24 molecules were tentatively identified for the first time in C. cassia. The obtained extract showed strong antifungal activity. The minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) ranged from 0.15 to 6.25 mg/ml and 9.37 to 50 mg/ml, respectively. Candida apicola was the most sensitive strain to the cinnamon extract, followed by Alternaria alternata and Aspergillus niger.

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Amine BELBAHI , Kenza Bedjaoui, Farid Dahmoune, Sabrina Djebari, Magdalena Wrona, Cristina Nerin, ,Ourdia-Nouara Kernou, Khodir Madani, , (2023), Combination of response surface methodology and UPLC‑QTOF‑MSE for phenolic compounds analysis from Cinnamomum cassia bark as a novel antifungal agent, Journal of Food Measurement and Characterization, Vol:17, Issue:1, pages:16, SpringerLink

Background and aims: The Weibull model was fitted to survival curves in order to describe inactivation kinetics, and the effect of combined microwave (MW) and ultrasound (US) treatments was evaluated. Methods: Enterococcus faecalis ATCC 29212 present in 40 mL of sterile physiological water was treated with microwaves at 300W, 600W, and 900W and/or ultrasonic probes (amplitude 60 %, 80 % and 100 %, pulse (3s continuous, 3s discontinuous). Results: The use of an ultrasonic probe at 20 kHz displayed no significant impact on the patients' ability to survive. At 600 W and 300 W of MW treatment, a decrease of 3.96 log and 0.90 log, respectively, was obtained. Total destruction was accomplished in 70 seconds when 900 W of microwave therapy was used. Additionally, it was shown that the effectiveness of WM and US increased with increasing power and exposure duration. This was the case even when microwave or ultrasonic technology was utilized independently. In addition, the treatment that included both microwaves and ultrasound showed a significantly better effect than the treatment that only involved microwaves, but there were no significant differences between the coupled treatment and the microwave treatment given for 30 seconds. Conclusions: The results of the current study show that the inactivation of Enterococcus faecalis by ultrasound followed by microwave treatment was significantly higher than that obtained by microwave treatment followed by ultrasound.

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Amine BELBAHI , Ourdia-Nouara Kernou, Kenza Bedjaoui, Ghania Kaanin-Boudraa, Lila Boulekbache-Makhlouf, Khodir Madani, , (2023), Inactivation of E. faecalis under microwave heat treatment and ultrasound probe, North African Journal of Food and Nutrition Research, Vol:7, Issue:15, pages:52-58, African Journals Online

This investigation presented presents the drying characteristics, and aimed to predict the drying kinetics of tomato slices (Lycopersicon esculentum MILL.) using convection and microwave methods. Hot air drying was carried out in a ventilated oven at 50, 60, 80, and 100°C temperatures and microwave drying was performed in domestic microwave using 300, 500, 800, and 900 W powers. Twenty-two mathematical models were undertaken to predict the drying kinetics and the best model was chosen based on the highest R2 values and the lowest root mean square error (RMSE) and χ2 values. Drying kinetics, drying rate variation, diffusivity and energy consumption of both methods were evaluated. Fernando and Amarasinghe model and Sledz model were the best models for convective and microwave drying processes, respectively. Effective moisture diffusivity varied from 0.28 × 10−9 to 2.81 × 10−9 and from 1.32 × 10−9 to 21.52 × 10−9, while the activation energy was 27.64 kJ/mol and 5.71 W/g for convective and microwave drying processes, respectively. The energy consumption increases with increasing temperature or power, the reverse was observed for energy efficiency. Microwave drying process has the advantage of drying time reduction, low-energy consumption, and high-drying efficiency at a moderate high-power level (900 W). Hence, it is recommended to apply this innovative process for drying tomato slices.

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Amine BELBAHI , Sara Guemouni, Khokha Mouhoubi, Fatiha Brahmi, Farid Dahmoune, Cylia Benyoub, Nawel Adjeroud-Abdellatif, Karim Atmani, Hicham Bakhouche, Lila Boulekbache-Makhlouf, Khodir Madani, , (2022), Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency, Journal of Food Process Engineering, Vol:45, Issue:9, pages:e14113, Wiley Online Library

This research work aims to explore for the first time the effect of two drying processes on Algerian blood oranges (Citrus sinensis [L.] Osbeck): microwave(200, 400, 600, and 800 W) and convective(40°C, 60°C, 80°C, 100°C, and 120°C), on drying characteristics. The drying time was reduced from 90 min at 120°C (rate of 2.00 × 10−2 kgH2O/kg dm.min) to 13 min at 800 W microwave output (rate of 28.86 × 10−2 kgH2O/kg dm.min). The drying data were fitted to 38 models. Sledz et al. and Midilli and Kucuk models were found to be the best fit to describe drying kinetics for microwave and convective, respectively. The effective diffusivity ranged from 2.07 × 10−9 to 15.67 × 10−9 m2/s for microwave and from 0.07 × 10−9 to 1.97 × 10−9 m2/s for convective drying. The activation energy was estimated to be 8.871 W/g and 33.7 kJ/mol for microwave and convective respectively. The highest energy consumption was obtained by convective drying (0.49 × 107 MJ/kgH2O) whereas the highest energy yield was obtained by microwave drying (36.93 × 10–2%). Practical Applications: Due to the great variability of drying techniques, it is difficult to design the best process for a given product. When choosing a process, several parameters must be considered including precise process control, short drying time, low energy consumption, and high energy efficiency. Blood orange is a seasonal variety, to make it available, drying is one of the most used techniques. Thus, the objective of this study was to compare two drying processes of blood orange slices (microwave, convective). The results of this research allowed to select an alternative technique (microwave) to manufacture dehydrated orange slices that could be useful to facilitate their use out off-season in the formulation of different food products, food fortification, and pharmaceutical industry.

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Omar AOUN , Amine BELBAHI , Khadidja Adel Abderrahim, Hocine Remini, Farid Dahmoune, Khokha Mouhoubi, Sofiane Dairi, Nabil Kadri, Khodir Madani, , (2022), Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics, Journal of Food Process Engineering, Vol:45, Issue:12, pages:13, Wiley Online Library

The aim of this study is to inactivate Enterococcus faecalis ATCC 29212 present in dairy wastewater effluent using microwave (MW) waves and/or ultrasound waves (US). The ultrasonic bath treatment (35 kHz) had no significant effect on the reduction of the survival rate (predominant declumping effect). At 650Wof microwave treatment, the total destruction was completed at 75 s, while at 350W a 3 log reduction was achieved. The Weibull model was fitted to the survival curves to describe the inactivation kinetics, and the effect of the combined microwave-ultrasound treatments was evaluated. The scaling parameter a that was estimated from the inactivation kinetics for the microwaves combined with the ultrasound waves in pre-treatment was found to be lower than the scaling parameters obtained in post-treatment, which were in turn lower than those estimated for microwaves or ultrasound waves alone. The use of the ultrasound waves in pre-treatment was more effective than in post-treatment; a total reduction was achieved using a combination of US (30 min) followed by MW (650 W) with a = 28.3 s, while 4.0 log was obtained by reversing all processes with a = 34.5 s. The results from the protein assays indicate that the bacterial wall was damaged and that holes were formed from which protein leakage occurred.

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Amine BELBAHI , Ourdia-Nouara Kernou, Yasmine Sahraoui, Kenza Bedjaoui, Kamelia Kerdouche, Akila Amir, Farid Dahmoune, Khodir Madani, Patricia Rijo, , (2022), Effect of Sonication on Microwave Inactivation Kinetics of Enterococcus faecalis in Dairy Effluent, Molecules, Vol:27, Issue:21, pages:14, MDPI

In the food industry, it is common practice to resort to methods that require maintaining high temperatures for just a limited amount of time in order to increase the product's quality while simultaneously lowering its risk of contamination. They provide a contribution toward the reduction of the potentially catastrophic impacts of heat deterioration. In fact, the undulating technologies are being employed for this purpose in increasing amounts; by using microwave heating, which is both speedy and efficient, the amount of time that is required to attain the necessary processing temperature may be greatly reduced. In addition to this, the impact that ultrasound has on microorganisms may also play a role in the achievement of a successful outcome during an operation. A significant advantage of using this treatment approach is the sanitization of fruit juice via microwave and ultrasonic therapy. In fact, when the microbiological activity of a number of different fruit juices is tracked over a considerable amount of time, an increased level of stability and a decreased rate of degradation are seen. In recent years, there has been a growth in the overall number of articles that are published in this sector. In this short study, sonication, microwaves, and a combination of the two are compared for their ability to kill the germs that cause juices and drinks to go bad.

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Amine BELBAHI , Ourdia-Nouara Kernou, Ghania Kaanin-Boudraa, Khadidja Adel, Khodir Madani, , (2022), Ultrasound-Microwave Technologies as Alternative Methods for Inactivation Bacterias in Fruit Juice, International Journal of Analytical and Applied Chemistry, Vol:8, Issue:2, pages:9, JournalsPub

La modélisation est fréquemment appliquée dans la littérature sur les sciences alimentaires pour des raisons évidentes : elle donne un aperçu des mécanismes de réaction, et c'est un outil nécessaire pour la conception de produits et de processus, l'optimisation de la qualité des produits et la performance des processus, et l'estimation de la durée de conservation. L'objectif de la modélisation est donc double : i) comprendre les relations entre les variables de produit et de processus, ii) prédire le comportement futur aussi précisément et précisément que possible. Lors de la dérivation de modèles cinétiques, il est nécessaire de coupler des données expérimentales à des modèles et, ce faisant, des statistiques sont nécessaires pour faire face aux incertitudes impliquées.

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Amine BELBAHI , ,(2022), 1ère Rencontre « Modélisation Mathématique en Biologie – MMB 2022 »,Modélisation en sciences alimentaires,M'sila

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.

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ADMIN Admin , Amine BELBAHI , Farida Berkani, Farid Dahmoune, Sabiha Achat, Sofiane Dairi, Nabil Kadri, Sabrina Zeghichi-Hamri, Hocine Remini, Khodir Madani, , (2021), Response Surface Methodology Optimization of Microwave-Assisted Polysaccharide Extraction from Algerian Jujube (Zizyphus lotus L.) Pulp and Peel, Journal of Pharmaceutical Innovation, Vol:16, Issue:2, pages:630–642, Springer Link

The survival of Escherichia coli ATCC 25922 in orange juice treated with microwave and/or ultrasound was evaluated; Weibull model was fitted to survival curves to describe inactivation kinetics; and the effect of combined microwave-ultrasound treatments was assessed. Ultrasonic treatment (42 kHz) has no significant effect on the survival rate reduction (1.3 log for 60 min of sonication) of E. coli. However, sonication can increase the efficiency of microwave inactivation. The use of ultrasound as pre-treatment was more effective than when used in post-treatment, that is, a reduction of 8.0 log was achieved by a combination of ultrasound (20 min) followed by a microwave (900 W/30 s), while 4.0 log was obtained when these both processes were reversed. The scale parameter α estimated from microwave-inactivation kinetics combined with an ultrasound pre-treatment was found to be lower than those obtained with a post-treatment, which, in turn, are lower than those estimated for microwave or ultrasound alone. These results demonstrate the effectiveness of ultrasound as a pre-treatment to improve the inactivation of E. coli by microwave processing in orange juice beverages. Practical applications High-temperature short-time (HTST) type processes are preferred by the food industry to reduce the adverse thermal degradation in food quality while ensuring food safety for liquid food. The microwave heating is fast and can significantly reduce the come-up time to the desired process temperature. The hydrodynamic action of ultrasound on microorganisms is a great potential to improve microbial decontamination efficiency by microwave processing. This study contributes to the design and control of an effective combination treatment of ultrasound and microwave to improve pasteurization processes for orange juice beverages.

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Amine BELBAHI , Ourdia-Nouara Kernou, Akila Amir, Kenza Bedjaoui, Kamelia Kerdouche, Sofiane Dairi, Omar Aoun, Khodir Madani, , (2021), Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage, Journal of Food Process Engineering, Vol:44, Issue:5, pages:e13664, Wiley Online Library

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+)radical dot, 1,1-diphenyl-2-picrylhydrazyl radical (DPPHradical dot), 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.

Citation

Amine BELBAHI , , (2021), Optimization of microwave extraction method of phenolic compounds from red onion using response surface methodology and inhibition of lipoprotein low-density oxidation, Journal of Applied Research on Medicinal and Aromatic Plants, Vol:22, Issue:3, pages:100301, Science direct

This study was designed to evaluate, for the first time, the effect of the precipitation solvent (Acetone, Ethanol, and Propanol) on the antioxidant, anti-inflammatory and anticoagulant activities of the polysaccharides extract from Aleppo pine seeds. The antioxidant activity was evaluated with different tests (ABTS, DPPH, metal chelation, ferric reducing power, antiperoxidation and ORAC tests), the anti-inflammatory activity was assessed with three tests (denaturation protein inhibition, antiproteinase and anti-hemolytic tests). Finally, the anticoagulant activity was tested by endogenous and exogenous ways. The three extracts (AP: acetone polysaccharides extract, EP: ethanol polysaccharides extract and PP: propanol polysaccharides extract) have exhibited a very interesting activities but with different degrees. The AP extract was most effective in almost all antioxidant activities (antiradical ABTS and DPPH, metal chelation, reducing power and ORAC), in two in vitro anti-inflammatory and the anticoagulant activities. However, for the lipid antiperoxidation activity, it was the PP extract that gave better activity. The best antiproteinase activity was expressed by the EP extract. These results indicate that polysaccharides of Aleppo pine seed may be considered as a source of bioactive polysaccharides and the precipitation solvent of the polysaccharides has a major effect on the intensity of the bioactivity of these polysaccharides.

Citation

Amine BELBAHI , Amina Abbou, Nabil Kadri, Nadjet Debbache, Sofiane Dairi, Hocine Remini, Farid Dahmoune, Farida Berkania, Khadidj Adel, Khodir Madani, , (2019), Effect of precipitation solvent on some biological activities of polysaccharides from Pinus halepensis Mill. seeds, International Journal of Biological Macromolecules, Vol:141, Issue:1, pages:663-670, ScienceDirect

Les zones rurales notamment les zones de montagne sont les lieux symboliques d'une diversité de produits agroalimentaires de grande qualité. La valorisation de ces produits du terroir à l’international (exportation) est hautement rémunérateur pour les producteurs. Au-delà de la reconnaissance de la qualité (Appellation d’Origine, Label biologique…), la conservation et le conditionnement de ces produits souvent très sensibles aux facteurs d’altération (transformation, transport, stockage…) est un enjeux majeur pour la promotion d’un produit de qualité. Étant riches en sucre, les fruits premiums ou séchés à humidité intermédiaire (aw = 0,75-0,85) sont le siège d’altérations microbiologiques. On peut douter donc qu’un simple conditionnement puisse être suffisant pour surmonter les altérations microbiennes au cours du stockage. Il est bien connu que le lait peut être un vecteur potentiel de microorganismes pathogènes ; la fabrication des fromages frais à partir du lait crue nécessite de bonnes pratiques d’hygiène et de fabrication les plus drastiques. La connaissance générée par la microbiologie prévisionnelle fournit une base pour le développement de dispositifs permettant de contrôler la durée de vie de ces produits pendant le stockage, la distribution et la vente au détail. Les modèles prévisionnels peuvent prédire le comportement probable de microorganismes d’altérations ou la présence de pathogènes dans les produits agroalimentaires du terroir, en prenant en compte des conditions environnementales intrinsèques et extrinsèques présentées par ces aliments. Cet outil a montré son efficacité lors d’un travail de recherche portant sur la conservation d’un produit phare du terroir algérien qui la datte premium. En effet, différentes voies technologiques de conservation ont été proposées à l’issue des résultats de modélisation de l’effet de trois facteurs environnementaux (température, aw et CO2) sur la croissance de quelques souches fongiques d’altération.

Citation

Amine BELBAHI , ,(2018), Microbiologie prévisionnelle un outil au service des produits du terroir.,Séminaire international sur les produits du terroir un outil du développement de l'agriculture de montagne,Algeria

Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2′-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe+3/Ascorbic acid (Fe+3/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than α-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, α-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe+3/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.

Citation

Amine BELBAHI , Sofiane Dairia, Marie-Annette Carbonneau, Teresa Galeano-Diaz, Hocine Remini, Farid Dahmoune, omar.aoun@univ-msila.dz, Céline Lauret, Jean-Paul Cristol, Khodir Madani, , (2017), Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model, Food Chemistry, Vol:237, Issue:1, pages:297-304, ScienceDirect

Aims To quantify and model the combined effects of temperature (T) (10–40°C), water activity (aw) (0·993–0·818) and CO2 concentration (9·4–55·1%, v/v) on the growth rate of Aspergillus niger and Alternaria alternata that cause spoilage during the storage and packaging of dates. Methods and Results The effects of environmental factors were studied using the γ‐concept. Cardinal models were used to quantify the effect of studied environmental factors on the growth rates. Firstly, the cardinal parameters were estimated independently from experiments carried out on potato dextrose agar using a monofactorial design. Secondly, model performance evaluation was conducted on pasteurized date paste. The boundary between growth and no‐growth was predicted using a deterministic approach. Aspergillus niger displayed a faster growth rate and higher tolerance to low aw than Al. alternata, which in turn proved more resistant to CO2 concentration. Minimal cardinal parameters of T and aw were lower than those reported in the literature. Conclusions The combination of the aw and CO2 effects significantly affected As. niger and Al. alternata growth. The γ‐concept model overestimated growth rates, however, it is optimistic and provides somewhat conservative predictions. Significance and Impact of the Study The developed model provides a decision support tool for the choice of the date fruit conservation mode (refrigeration, drying, modified atmospheric packaging or their combination) using T, aw and CO2 as environmental factors.

Citation

Amine BELBAHI , Ivan Leguérinel, Jean‐Michel Meot, Gérard Loiseau, Khodir Madani, Philippe Bohuon, , (2016), Modelling the effect of temperature, water activity and carbon dioxide on the growth of Aspergillus niger and Alternaria alternata isolated from fresh date fruit, Journal of Applied Microbiology, Vol:121, Issue:6, pages:1685-1698, Wiley Online Library

Candida apicola and Aspergillus niger strains were isolated and identified from Deglet‐Nour dates, and their loads were determined on the fruit surface. The thermal inactivation of their spores was evaluated between 42 and 70C. The estimated D values for C. apicola and A. niger were D_50 = 2.3 ± 0.4 min and D_50 = 22.1 ± 2.1 min, respectively. The z_T values obtained were 9.4 ± 2.6 and 9.6 ± 1.0C for C. apicola and A. niger, respectively. The experimental survival spores obtained on the date surface during non‐isothermal treatment were compared with the simulated data based on the Bigelow method and on pasteurization value calculations. C. apicola and A. niger spores can be inactivated by relatively low temperatures. Validation shows that this model and its parameters can be used to optimize pasteurization of these fungal spores on the surface of fruits using the temperature–time profile data. These thermal treatments can pasteurized date surface while minimizing the color date degradation.

Citation

Amine BELBAHI , Philippe Bohuon, Ivan Leguérinel, Jean‐Michel Meot, Gérard Loiseau, Khodir Madani, , (2015), Heat resistance of Candida apicola and Aspergillus niger spores isolated from date fruit surface, Journal of Food Process Engineering, Vol:40, Issue:1, pages:1-8, Wiley Online Library

The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4–37 °C. The effects of ascorbic acid fortification (at 100, 200 mg L−1) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC–DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135 kJ mol−1 for ascorbic acid and from 49 to 99 kJ mol−1 for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.

Citation

Amine BELBAHI , Hocine Remini, Mertz Christian, Nawel Achir, Manuel Dornier, Khodir Madani, , (2015), Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage, Food Chemistry, Vol:173, Issue:1, pages:665-673, ScienceDirect

The aim of this study was the optimization, by Response Surface Methodology (RSM), of Ultrasound Assisted Extraction (UAE) conditions for the recovery of phenolic compounds from C. sinensis peels with aqueous acetone at room temperature. A Central Composite Rotatable Design (CCD) was applied to determine the effects of extraction time (X1, 5-15 min), extraction amplitude (X2, 30-70%), and acetone concentration (X3, 30-70 %) on Total Phenolic Content (TPC expressed as Gallic Acid Equivalents GAE, according to the Folin’s assay) of the extract. The independent variables were coded at five levels and their actual values were selected based on the results of single factor experiments. Results showed that acetone concentration and extraction amplitude were the most significant (p<0.05) factors affecting the TPC yield. The optimum extraction conditions were found to be 8.33 min extraction time, 65.94 % extraction amplitude and 75.79 % acetone concentration. Under the optimized conditions, a TPC yield of 13.57±0.71 mgGAE/gdw was obtained which resulted very close to the predicted value of 14.16 mgGAE/gdw.

Citation

Amine BELBAHI , Farid Dahmoune, Hocine Remini, Kamal Moussi, Omar Aoun, Giorgia Spigno, Khodir Madani, , (2014), Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Citrus sinensis L. Peels using Response Surface Methodology, Chemical Engineering Transactions, Vol:37, Issue:1, pages:889-894, AIDIC

Deux outils d’analyses des risques ont été dressés, dans le but d’identifier et de prioriser les causes de contamination des puits par les fosses septiques. Des enquêtes sur le terrain effectuées pour la confirmation des premiers résultats. La cartographie des fosses septiques et des puits à l’échelle du 1/25 000 (Tazmalt), montre la vulnérabilité des puits par rapport aux fosses septiques. D’une autre part, cette carte donne une vision générale de l’ampleur du danger encourue par la population des zones à risques (Ikharbene, Rhoda, Iderikene). Les effluents ménagers déversés dans la nature ne sont pas pris en compte dans cette étude.

Citation

AmineBELBAHI , Hocine REMINI, Khodir MADANI, ,(2011); Fosses Septiques Et Puits D'Eau Potable: Analyse des risques des fosses septiques sur l'alimentation en eau potable (La commune de Tazmalt),,Editions Universitaires Européennes