Hocine ReminiUniversité de Bouira · Department of Biology
Hocine Remini
PhD in Food Science, MSc. Bioprocess, Agri-Food, Nutrition & Toxicology
Associate Professor "Food and Agri-Food Processes Engineering" at Bouira University
About
107
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Introduction
Hocine Remini is an Algerian Food Technologist. He leads the research division “Food and Agri-Food Processes Engineering” at the Agri-Food Technology Research Centre (CRTAA-Bejaia, “Algeria”). He also shares his knowledge in Food Science as an Associate Professor at the Faculty of Sciences of Nature, Life, and Earth Sciences (University of Bouira). He earned his Ph.D. in Food Sciences from Bejaia University when he was 29 years old. He is a member of the “3BS Laboratory” at the same university.
Additional affiliations
September 2018 - October 2018
Position
- Professor (Associate)
Description
- The objective of the visit is to follow-up and consolidate the research collaboration between our Institutions (in the past I hosted some PhD students from University of Bejaia for internship projects), looking for joint research interests opportunities.
September 2018 - October 2018
Position
- Professor (Associate)
Description
- A course (in 02 days) was given to Food Science and Technology Master students of the University @Unicatt of #Piacenza on "Blood orange juice shelf-life" in part of my visit to this university and thanks to #Giorgia_Spignio
December 2017 - present
Education
December 2016 - June 2017
August 2016 - August 2016
July 2016 - July 2016
Publications
Publications (107)
This study aimed to enhance the microbial quality and safety of fresh cheese using a bioprotective approach that involved Lactococcus lactis KJ660075 as a preservative. The research focused on monitoring the co-culture of this strain with Staphylococcus aureus ATCC25923 in fresh goat cheeses over 21 days. Results showed that S. aureus ceased growin...
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 °...
Introduction/ Background
Non-optimized extraction conditions can lead to loss, degradation, and modification of biomolecules. In this study, we investigated the influence of various factors on the extraction yield and antioxidant activity of total carotenoids from orange coral Astroides calycularis.
Materials and Methods
Total carotenoid yields we...
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 galactoma...
The study aims to optimize MAE of total phenolic compounds (TPC) and antioxidant capacity from Salvia officinalis L. leaves using a definitive screening design (DSD) and I-optimal design. UHPLC-HRMS analysis was used to identify and compare the composition of MAE and UAE optimal extracts. The results showed that DSD and I-optimal design were succes...
![Changes in the kinetics of quality parameters (peroxide value [PV] and...](publication/371489944/figure/fig3/AS:11431281188883853@1694797138985/Changes-in-the-kinetics-of-quality-parameters-peroxide-value-PV-and-specific_Q320.jpg)
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...
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 studi...
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...
A definitive screening design and an I-optimal design were carried out for the screening and optimization of ultrasound’s extraction conditions of total phenolic compounds (TPC) and antioxidant capacities (TEAC and TAC) from S. officinalis L. leaves. The optimal conditions for maximum TPC, TEAC, and TAC were 52% ethanol-water, 60 ◦C temperature, 30...
The present study was undertaken with the main objective to investigate the influence of alkali extraction conditions; pH (8‐10), time (60‐120 min) and solvent‐to‐sample ratio (1:10‐1:30 g/ml) on the purity of Pinus pinea L. nuts protein isolates and their functionalities (solubility and emulsifying activity) using response surface methodology (RSM...
Box-Behnken design and support vector regression optimized with dragonfly algorithm as chemometrics techniques were employed to optimize and predict total phenolic (TPC) and saponin content (TSC) from Carthamus caeruleus L. rhizome using ultrasound-assisted extraction. Moreover, a comparative study of the antioxidant activity of rhizomes and leaves...
The present study was aimed to optimize the extraction conditions of total phenolic contents (TPC) from Zizyphus lotus seeds (Zls) samples by microwave procedure using response surface methodology in order to obtain maximum extraction yields. Central Composite Design was employed with three factors defined as solvent concentration (X1), irradiation...
The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant activity obtained for each extraction method. As a result of the increased consumers demand for natura...
The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant activity obtained for each extraction method. As a result of the increased consumers demand for natura...
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 seconds), microwave power (x3, 500–900 W) and solv...
Jujube plant is a potential source of polyphenols with biological propreties. The purpose of this study was to investigate the application of ultrasound technique for extracting phenolic compounds (TPC) from seeds of Zizyphus lotus under optimization conditions based on response surface methodology. A maximum TPC, total flavonoids content (TFC), an...
The present study deals with the optimization of phenolic compounds extraction from artichoke (Cynara scolymus L.) waste, and development of a functional enriched edible oil with potential health promoting effects.. Box-Behnken Design (BBD), a widely used form of response surface methodology (RSM), was applied to investigate the effect of process v...
PurposeThe 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....
Vegetable proteins are widely used in many food formulations due to their physico-chemical properties, low cost and availability. The main objective of this work is to study the chemical composition and properties of a protein concentrate of Pinus halepensis. Mill seeds (PHPC) and mainly to optimize the effect of pH, NaCl concentration and phosphat...
Background: In Algeria, important quantities of secondary date variety (Phoenix dac- tylifera L.) are generated in each campaign; their chemical composition is similar to that of commer- cial dates. The present work aims to valorize this common date variety (Degla-Beida) which is often poorly exploited.
Methods: In this context, we tried to prepare...
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 r...
Nitrate content (NC) is one criterionthatdeterminesquality of foodsbecause of implications for humanhealth. Selectedvegetables:Spinaciaoleracea (spinach), Daucus carota (carrot), Allium cepa (onion), Solanumtuberosum (potato) and Solanumlycopersicum L. (tomato) from France and Algeriawereanalyzed for their NC using ion chromatography (IC). For both...
Plackett-Burman design PBD was used to screening the effect of process variables on the ultrasound- assisted extraction (UAE)of phenolic compounds from Z. lotus. Seven independent variables including acetone concentration (%), extraction time (min), pH, temperature (°C), particle size (μm), extraction speed (continuous, discontinuous), and solid to...
Les zones rurales notamment les zones de montagne sont les lieux symboliques d'une diversitéde 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, Labelbiologique...),...
The pine is one of the traditional medicinal plants that has many biological properties, which are attributed to its richness in phenolic compounds. In thisstudy,theethanolic and aqueous extract of Pinus halepensis Mill seeds were evaluated evaluated on in vitro antioxidant activity and anti-inflammatory, antispasmodic and in vivo cholesterol- lowe...
L'industrialisation rapide, la croissance démographique, la dégradation irréversible des ressources pastorales, la sécheresse et le réchauffement climatique, l'augmentation des prix des concentrés, imposent l'exploitation des ressources phytogénétiques locales. Parmi les espèces de cultures résistantes au stress hydrique et tolérant aux sols pauvre...
In this study, microwave-assisted extraction
(MAE) method was investigated for extraction of total phenolic compounds (TPC) from almond’s by-products (skin and hull) by response surface methodology. The central composite design (CCD) was used to study the effects of three independent variables; microwave power, irradiation time, solvent concentrati...
Currently the possibilities of biomass valorization by technological processes represent a solution of choice for the use of agricultural products of low commercial value.Common dates represent a waste rate of 30 % of the national production. In this work, an optimization of the extraction of date sugars by the method of ultrasound- assisted extrac...
Le présent travail consiste à comparer de deux techniques de séchage, conventionnel (étuve) et micro-onde de l’orange sanguine (Citrus sinensis) variété Moro.
Des cinétiques de séchage ont été réalisées en fonction de la perte de masse de l’orange, ainsi que l’évaluation de la composition phyto-chimique et l’activité antioxydante de la poudre obten...
Background: Although nitrates, are sometimes favorable to health, they can however convert to nitrosamines inside the body thanks to the acidic medium of gastrointestinal tract. So, the investigation of the nitrate content in food products becomes an imperative since it allows consumers to choose their food deliberately. Aims: The leaching kinetics...
Background: Although nitrates, are sometimes favorable to health, they can however convert to nitrosamines inside the body thanks to the acidic medium of gastrointestinal tract. So, the investigation of the nitrate content in food products becomes an imperative since it allows consumers to choose their food deliberately. Aims: The leaching kinetics...
Two different extraction methods, microwave-assisted extraction (MAE) and conventional extraction (CE) were used for a comparative study of Algerian Myrtle leaf, stems, pericarp, and seeds. MAE of phenolic compounds from the aerial parts of M. communis was studied and the results were compared with those of the conventional maceration in terms of e...
Two different extraction methods, microwave-assisted extraction (MAE) and conventional extraction (CE) were used for a comparative study of Algerian Myrtle leaf, stems, pericarp, and seeds. MAE of phenolic compounds from the aerial parts of M. communis was studied and the results were compared with those of the conventional maceration in terms of e...
The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition...
The carotenoid and mineral levels as well as the in vitro antioxidant capacity, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, of waste from cantaloupe was assessed. Then the matrix was subjected to ultrasound-assisted extraction (UAE) and response surface methodology (RSM) was used for the optimization of the extraction o...
![Fig. 5. Selfassociation of anthocyanins at the C4 position [25]](profile/Hocine-Remini/publication/329976076/figure/fig2/AS:708988102524928@1546047344528/Selfassociation-of-anthocyanins-at-the-C4-position-25_Q320.jpg)
Начиная с эпохи неолита натуральные пигменты добавлялись в продукты питания, а цвет пищевых продуктов по-прежнему остается одной из основных проблем пищевой промышленности. Антоцианины являются наиболее заметной группой среди цветных флавоноидов, широко представленных в корнях, стеблях и листьях, а также цветках и плодах сосудистых растений. Они об...
The optimisation of the electrocoagulation-electroflotation (EC-EF) process assisted by the mucilage of the Opuntia ficus indica (OFI), on the turbidity removal was performed through the response surface methodology (RSM). For a solution of 300 mg/L of silica gel, high turbidity removal (93.14% ± 1.31) was obtained under the optimal conditions of 2...
Background: Recently, a great deal of interest has been developed to isolate novel bioactive compounds from terrestrial and marine resources because of their numerous health beneficial effects. Among the sources studied, we cite brown seaweeds (Cystoseira barbata) as marine sources where we have investigated their polysaccharides (CBPPs) for antiox...
Removal of Methylene Blue (MB) from aqueous solutions is studied using a raw Algerian kaolin sample as a low-cost adsorbent. The effects of pH, contact time, dye concentration and temperature are all taken into consideration. The adsorption kinetics results are adjusted to best fit the pseudo-second order model. The experimental data are analyzed b...
Electrocoagulation-electroflotation (EC-EF) process assisted with the mucilage of Opuntia ficus indica (OFI) plant was investigated in order to enhance copper removal efficiency. EC-EF tests with aluminum electrodes were conducted for the treatment of a synthetic copper solution of 100 mg/L, to estimate the influence of the mucilage on removal of c...
Steamed yoghurts were prepared by fortifying milk with fresh pomegranate juice, pasteurized pomegranate juice at 60 °C/15 min and commercialized pomegranate juice, the final products were subjected to physicochemical, microbiological and sensory analysis revealing better antioxidant and organoleptic properties.
Les nitrates sont soit naturellement présents dans les aliments soit intentionnellement ajoutés dans les denrées alimentaires transformées pour but de stabilisation. En générale, les nitrates ne sont pas dangereux mais leurs réactivités avec des composés organiques donnent naissance à des composés très toxiques (nitrites, nitrosamines,..). Pour le...
Medicinal plants and culinary herbs with thérapeutique and little toxicity properties have gained importance. No toxic and antiangiogenic phytochemicals are useful in combating cancer by preventing theformation of new blood vessels to support the tumor growth. Lipid fractions from Pinus halepensis Mill seeds were separated by column chromatography...
It has been known for many centuries that a clear relationship exists between the food we eat and our health. As early as 1564, citrus fruit were used empirically for the prevention and treatment of diseases. However, it was not until the middle of the 18th century that the role of citrus fruit in fighting scurvy was scientifically demonstrated. In...
Le figuier de Barbarie (Opuntia ficus indica (OFI)), cactus raquette ou Nopal est une plante succulente reconnu par ses vertes, épaisses et longues feuilles qui ressemblent à des raquettes de sport. La capacité des Cactaceae à retenir l'eau dans des conditions climatiques défavorables est due à la capacité de rétention d'eau du mucilage, qui impliq...
Globe artichoke (Cynara scolymus L.) is a perennial plant originating from the Mediterranean region and grown for its edible flower buds. During the industrial processing of artichokes, about 80 –85 % of the total plant biomass is discarded and turned into a solid waste. This material consists mainly of the stems and the external parts of the flowe...
L’objectif du présent travail est d’étudier la capacité de l’Eco-extraction et de l’Eco-séchage par microondes et ultrasons dans l'amélioration du rendement d’extraction des composés phénoliques et l’activité antioxydante. L'extraction assistée par micro-ondes (EAM) des composés phénoliques totaux (CPT) du péricarpe de myrte montre une réduction du...
L'extraction est la première étape pour la séparation et la purification des composés des matrices diverses. Un nombre de procédés traditionnels (ex. Soxhlet, Macération etc.) ont été utilisés dans le passé au cours des années 1800-1950 à des fins analytiques. Ces procédés ils consomment beaucoup de solvant, longs, risque d’oxydation des substances...
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-am...
Recently, a great deal of interest has been developed to isolate novel bioactive compounds from terrestrial and marine resources because of their numerous health beneficial effects. Among the sources studied, we cite brown seaweeds (Cystoseira barbata) as marie sources where we have investigated their polysaccharides for DNA Damage, and Pinus halep...
Lipids oxidation is one of the main ways that affect the nutritional quality of extra virgin olive oil (EVOO) by losing its phenolic substances and especially during heating treatments. This study was focused on the evaluation of the effect of Myrtus communis phenolic compounds-enriched extra virgin olive oil (McPC- EEVOO) on phenolic compounds com...
Background
It is important to consider the optimum conditions and processing factors (like solvent type) influencing activity of plant antioxidants for utilization in food and biological systems.
Methods
The antioxidant capacity and phenolic content of two
Results
The efficiency of the used solvents to extract phenols from the two species varied...
Background
Myrtle (
Methods
Extraction yield/efficiency and antioxidant activity were measured using radical scavenging assay (DPPH
Results
The results show that the MAE was higher in terms of saving energy, extraction time (62 s) and extraction efficiency of bioactive compound compared to CME (2 h). Leaf presented the optimum content of total ph...
In the present study, the effects of two drying methods on antioxidant properties of coriander leaves were investigated. For the rate of drying, results showed that sample weight stability was reached faster in microwave (900 W/70 s) than in oven drying (120°C/290 s). Concerning antioxidants, results showed that the highest total polyphenols and to...
Recently, there is a particular interest in ellagic acid content in plant material because of increasing evidence of its chemopreventive effect. The present investigation was undertaken with the aim of analyzing the amount of free and total ellagic acid contents in fruits of Eucalyptus globulus (E. globulus), and determining the effect of acid hydr...
La fraction pectique totale (FPT) a été extraite à température ambiante à partir de cladodes séchées d’Opuntia ficus indica. La FPT est constituée de trois fractions pectiques WSP, CSP et ASP, qui sont constituées de 66,6%, 44,3% et 81,1% (m/m) d'acide galacturonique, respectivement. La capacité antioxydante de la FPT augmente avec la concentration...
Parmi les nombreux végétaux qui composent la flore Algérienne (environ 14 000), il en est un qui se remarque tout d'abord par la singularité toute caractéristique de sa forme et par son abondance dans les terrains les plus arides : c'est le cactus raquette que l'on désigne par le nom scientifique Opuntia ficus indica. Considérée comme plante exotiq...
Le traitement des cladodes du Cactus a une valeur potentielle pour les industries traditionnelles et, tout aussi important, pour les communautés rurales marginales dans les régions arides. Ce travail est focalisé sur les propriétés physico-chimiques et rhéologiques du mucilage extrait par la méthode conventionnelle «CE» et l'extraction assistée par...
Opuntia ficus indica (OFI) est une plante très répandue en Algérie, et notamment très appréciée pour son fruit : le figuier de Barbarie. Cependant l'exploitation des raquettes (tiges) de la plante dans différents domaines ou bien même les simples connaissances sur leurs potentialités reste encore inconnues au grand public. Une des applications de l...
Nous avons le plaisir de vous convier au 1er séminaire sur la valorisation du Figuier de Barbarie qui aura lieu le 16 et 17 Septembre 2016 au Campus Universitaire Amizour. Ce séminaire abordera les multiples avantages de la culture du figuier de barbarie, d'ordre écologique, socio-économique, alimentaire, cosmétique ou encore thérapeutique.
Dans l...
La figue de barbarie présente un grand intéret en raison de ces proprietées nutritionelles et antioxydantes dues principalement à la présence d’acide ascorbique, betalains et Acides aminés. En plus, l’augmentation de la demande de ce fruit sur le marché a mené les chercheurs à developer des processes pour preserver la particularité des fruits frais...
Cactus pear cladodes processing has potential value for mainstream industries and is equally important for marginal rural communities in arid regions. This work is focused on physico-chemical and rheological properties of Opuntia ficus-indica (OFI) peeled cladodes extracted by conventional method “CE” and using microwave-assisted extraction “MAE.”...
In this study, microwave-assisted extraction (MAE) of polysaccharides from Opuntia ficus indica Cladodes were investigated using response surface methodology (RSM). The effects of three extraction factors on the yield of mucilage were examined. The results indicated that the optimum extraction conditions were determined as follows: microwave power...
Eucalyptus leaf extract is a natural food additive which is included as one of the antioxidant in the list of existing food additives. Taking this into consideration, we compared the phytochemistry of fruits of Eucalyptus globulus to that of its leaves, by measuring the phenolic contents and the antioxidant effect of their crude acetonic extracts a...
Design of experiments (DOE) based on central composite design (CCD) and artificial neural networks (ANNs) were efficaciously applied for the study of the operating parameters of ultrasound assisted extraction (UAE) in the recovery of phenolic compounds from P. lentiscus leaves. These models were used to evaluate the effects of process variables and...
During the last decades, a lot of interest was given to the biocomposites development, due to the low cost and degradability of waste food industries. In this study, biocomposites were developed from Wheat Gluten plasticized by 35% of glycerol, containing 0–20% of Clean Olive Pomace (COP), Esterified Clean Olive Pomace (ECOP), or Mercerized Clean O...
Le présent travail s'est porté sur l'optimisation du processus de fabrication d'un fromage à pâte molle type « camembert » en utilisant la planification expérimentale. Ce travail a été réalisé à deux échelles : échelle semi pilote au niveau du laboratoire BBBS à l'Université de Bejaia où 19 formulations ont été opérées afin d'avoir une formule opti...
The "pure fruit juice" or "100% pure juice" are beforehand the most "natural". They are obtained by a simple squeezing (within 24 hours after harvesting) of blood orange carefully selected; without any addition: no coloring, no preservatives added (natural or synthetic), no water or sugar added (blood orange pressed and nothing else), for which onl...
Phenolic compounds are a group of aromatic secondary plant metabolites widely spread throughout the plant kingdom. Most of the beneficial characteristics of phenolic compounds have been ascribed to their antioxidant activity. As antioxidants, polyphenols play an important role in the prevention of human pathologies. Moreover, they have many industr...
les « purs jus de fruits, 100 % purs jus, obtenus par un pressage douceur (dans les 24 heures suivant la cueillette) de l’orange sanguine rigoureusement sélectionnée sans adjonction d’aucune sorte : sans colorant, sans conservateur ajouté (ni naturel, ni synthétique), sans eau additionnée ni sucre (une orange sanguine pressée pure 100 % et rien d’a...
The "pure fruit juice" or "100% pure juice" are beforehand the most "natural". They are obtained by a simple squeezing (within 24 hours after harvesting) of blood orange carefully selected; without any addition: no coloring, no preservatives added (natural or synthetic), no water or sugar added (blood orange pressed and nothing else), for which onl...
The "pure juice" or "100% juice" are beforehand the most "natural", since they are obtained by simply pressing fruit, with no additives. Juice "ambient" are pasteurized and can be stored for several months, while juices studied have undergone a stabilization treatment by pasteurization (120 seconds at 80 °C), and ascorbic acid fortification (100 an...
L‟utilisation de l'énergie des micro-ondes a été décrite pour la première fois en 1986 dans la synthèse organique et pour l'extraction des biocomposés. Depuis lors, de nombreux laboratoires ont étudié les grandes possibilités des micro-ondes comme source d'énergie non classique, ou plus de 3200 travaux ont été publiés sur le sujet de la synthèse et...
La datte Deglet-nour est traditionnellement récoltée et consommée au stade de maturation complet Tamar à faible activité en eau. En revanche, une Deglet-nour à un stade de maturité précoce est intéressante sur le plan organoleptique et nutritionnel, mais susceptible de développement microbien en raison de son activité en eau intermédiaire (aw = 0,8...
The "pure fruit juice" or "100% pure juice" are beforehand the most "natural". They are obtained by a simple squeezing (within 24 hours after harvesting) of blood orange carefully selected; without any addition: no coloring, no preservatives added (natural or synthetic), no water or sugar added (blood orange pressed and nothing else), for which onl...
Almond hull (green shell cover), a byproduct of the almond industry, has a high concentration of phenolic compounds compared to its botanical relatives, as well as to others fruits. The valorization and extraction of antioxidant phenolics from almond hulls were investigated in the past, however, no study has investigated in microwave assisted extra...
Carob is the fruit of Ceratonia siliqua, which grows widely in the Mediterranean region [1]. The main constituent of the carob pod is the pulp (90%), but currently only the seeds (10%) are used industrially for carob bean gum [1, 2]. Recently, some studies investigated in the valorization and extraction of phenolic compounds from pulp (carob kibble...
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...
Description du produit : Parmi les catégories des jus de fruits, les purs jus de fruits, 100 % purs jus sont inexistants sur le marché national ; ce qui confère à notre produit son caractère innovant. C’est un 100 % pur et naturel jus ou rien ni ajouté, rien n’est enlevé.
Caractéristiques : les « purs jus de fruits, 100 % purs jus, obtenus par un...
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...
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