1,721,005 research outputs found
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches.
No full textThere is great political and social pressure to reduce the pollution arising from food industrial activities who is heading the entire food area in a perspective of circular economy where food waste are recovered, recycled, requalificated and so converted from waste to resource. Among our laboratory research, two cases study of waste recycle were considerated, oil mill wastewater (OMW), and of spent coffee ground. Olive oil processing generates a large content of OMW, rich in inorganic compound, acids, sugars, phenols, raising several environmental issues. An olive vinegar was obtained in laboratory from the OMW and showed a high potential as functional food with good content of hydroxytyrosol and mineral compounds. Also a study of OMW acetification process in order to establish the best method to its preparation (alcoholic-acetous fermentation with yeast inoculum and the spontaneous acetification) was carried out. Both the methods have produced an acetic acid content around 4% (w/v) but spontaneous acetification has been more performant in relation to consumed sugars. In addition, this procedure given an irrelevant alcohol content and this suggests the acetogenesis was occurred bypassing the alcoholic fermentation. The spent coffee ground, usually discarded as organic waste, has still water, lipids (high concentrations of C16:0, C18:0 and C18:2), some aminoacids and volatile compounds (coffee aroma’s main compounds). This made it possible to development of a recovery system that allowed extracting simultaneously the fat fraction and volatile compounds using organic solvents and separating them from the solid residue. For each phase, new uses and formulations have been devised, including a coffee alcoholic drink from the hydro alcoholic extract, ingredients in the food sector or production of biogas from lipid fraction. Finally the solid residue defatted and dried was used for biopolymers formulation obtaining a biodegradable plastic
Assessment of toxic trace elements (Cd, Pb, As, and Co) in small, medium, and large individuals of Mytilus galloprovincialis and Perna perna mussel species along the Algerian coast
No full textThis research paper focused on the monitoring of marine sites using mussels, which are highly valuable organisms in assessing environmental health. However, a significant challenge arises when determining the appropriate size of mussels for monitoring purposes. The objective of this study was to examine the levels of Cd, Pb, As, and Co in three different size classes of two mussel species, Mytilus galloprovincialis and Perna perna, collected from three sites along the Algerian coast, each exhibiting varying degrees of pollution.At each of the study sites, a total of thirty individuals from small, medium, and large size classes of mussels were collected during four different time periods. The mussels were then dissected, and the concentrations of Cd, Pb, As, and Co were measured in the entire flesh of the mussels using ICP-MS.Across the various study sites, the concentrations of cadmium, lead, arsenic, and cobalt ranged from 0.06 to 1.32 mg/kg, 0.09 to 12.56 mg/kg, 4.23 to 18.31 mg/kg, and 0.11 to 1.85 mg/kg, respectively. Interestingly, the distribution of these metals in the three different size classes of mussels followed a consistent pattern at all the study sites. Large mussels exhibited higher concentrations, while small and medium-sized mussels displayed lower levels. These findings highlight substantial spatial and temporal variations in metal concentrations within the studied sites
Sustainable innovation: sensory study of coffee-flavoured liqueur from spent coffee grounds
No full textErratum: Correction to: Assessment of toxic trace elements (Cd, Pb, As, and Co) in small, medium, and large individuals of Mytilus galloprovincialis and Perna perna mussel species along the Algerian coast (Environmental science and pollution research international (2023) 30 59 (123274-123285))
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Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices.
No full textThe present study aimed to evaluate some quality parameters like glucose, fructose, HMF and proline contents, betalains and colour retentions of Orange cactus pear juice during different processes of concentration. Juice concentrates were produced by conventional juice cooking at 90°C, 80°C and by rotary evaporation at laboratory scale at 45°C and compared to products obtained at a traditional factory of prickly pear jam (“ROB”), respectively. The resulting products were characterized in terms of colour, browning index and selected quality parameters. In addition to betalains and proline quantifications, proline-betaxanthin ratio was determined. Results shows that fresh prickly pear juice was initially rich in glucose, fructose and proline fulfilling the prerequisites for non-enzymatic browning during processing. However, browning of concentrated juice samples was negligible even after which was attributed to the predominance of proline exhibiting. Interestingly, absorbance indices at 420 nm only increased for cooked samples at 90°C, whereas a slight increment were observed for 80°C cooked and concentrated samples, respectively. Unexpectedly no HMF formation were found after concentration by rotary evaporation
Biodiesel properties of Neochloris oleoabundans grown in sludge waste
Full text linkWithin the bioremediation framework, this study was aimed at finding out the optimal amount of sludge waste consumption and microalgal growth conditions of Neochloris oleoabundans in order to reach a significant fat production and chemical transformation of microalgal lipids into biodiesel. The effects of the lipid extraction methods – using ionic liquids and chloroform – on the total amount of fat, the individual fatty acid concentrations, and the biodiesel properties were assessed and compared to the EN 14214 and ASTM D6751−02 biodiesel standards. The microalgae strains grown in the optimized sludge waste medium with a dilution of 0.65 g/L wet sludge, and extracted by ionic liquid:chloroform mixed solvent, resulted being the most significant strains to obtain the highest quality of biodiesel with a density of 0.887 g cm−3, kinematic viscosity of 4.7 mm2 s−1, higher heating value of 40.21 MJ kg−1, iodine value of 107.3 g I2 100 g−1 fat, and cetane number of 50
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation
Full text linkThe peels of prickly pears represent around half of the fruit and are generally discarded, thus becoming an environmental problem. Due to the high content of bioactive compounds, prickly pear peels could be conveniently used as a nutraceutical and functional ingredient in some food preparations, such as bakery products. This study was aimed at assessing the aptitude of prickly pear peel flour to be mixed (10 g, 20 g, and 30 g/100 g) with wheat flour for biscuits preparation through the analysis of the physical and chemical properties of doughs and biscuits and through sensory evaluation. The composition of prickly pear flour showed a significantly higher concentration of fibre (20.70 g/100 g d.w.), ash (14.57 g/100 g d.w.), and phenolic compounds (2776 mg/100 g d.w.) compared to the control wheat flour, thus improving technological properties such as the aptitude to kneading, the flavour retention, and the antioxidant capacity. The acceptance sensory test showed that biscuits prepared with 20 g/100 g and 30 g/100 g of prickly pear flour were more appreciated for smell, taste, colour, and overall acceptability
Variation of amino acids in Prunus persica cultivars leaves with regard to leaf age
Full text linkThe central role of amino acids in cellular and plant physiology is of current interest. Information related to the implication of amino acids during leaf age is still scarce. This study examined changes in the profile of amino acids extracted from leaves of five peach cultivars (‘Early Maycrest’, ‘Sweet Cap’, ‘O'Henry’, ‘Flordastar’, and ‘Rubirich’) grown in the region of Sidi Bouzid, central-western Tunisia with respect to leaf age. Seventeen amino acids, aspartic acid (Asp), serine (Ser), glycine (Gly), proline (Pro), tyrosine (Tyr), valine (Val), methionine (Met), cysteine (Cys), tryptophan (Trp), leucine (Leu), phenylalanine (Phe), isoleucine (Ile), lysine (Lys), glutamic acid (Glu), arginine (Arg), alanine (Ala), and histidine (His) were quantified. Significant variations were observed for Asp, Glu, Ser, Gly, Ala + Arg, Pro, Val, Ile + Trp, and Lys in relation to the leaf age. On average, young leaves (106.48–142.18 mg g−1 DW) contained higher amounts of most amino acids than mature leaves (97.33–110.27 mg g−1 DW). Approximately identical contents of amino acids were found in the different cultivars. In conclusion, P. persica leaves are a very rich source of amino acids (about 10% DW), and therefore deserves further investigation for their potential application in the nutraceutical, food, feed, and pharmaceutical industries
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