Browsing by Author "Besombes, Colette"

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Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition
(Multidisciplinary Digital Publishing Institute (MDPI), 2024) Benahmed Djilali, Adiba; Metahri, Mohammed Said; Lakabi, Lynda; Tahraoui, Hichem; Benseddik, Abdelouahab; Besombes, Colette; Allaf, Karim
The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental plan. In the first phase, milk coagulation was assessed at 45 °C with various combinations of lactic acid bacteria (probiotics) and prebiotics (powdered flaxseed and watercress). In the second investigation phase, the effects of lowered probiotic and prebiotic (powdered flaxseed and watercress) concentrations were examined at the coagulation temperature of 38 °C. We investigated the concentration of lactic acid bacteria at 3 mg/mL of milk and the effects of temperature and prebiotics (okra mucilage and flaxseed powder). We observed short milk clotting time (2 s) using the optimized mixture (0.18 mg of probiotics, 1.5 mg of flaxseed powder, and 1.147 mg of watercress powder) per 10 mL of milk. It contrasts with the classical coagulation way optimized at (5.9 and 9.5 s), which were generated at optimal temperatures of 45 and 45.7 °C, respectively. Our new mixture improves the fermentation process of camembert cheese at 38 °C. This cheese had a high flavonoid content, fewer lactic bacteria and molds, a homogeneous texture, and no outer crust, and exceptional sensory attributes such as a creamy and fluid paste. These attributes suggest its potential benefits as a dairy product for individuals with cardiovascular and gastrointestinal conditions.
Nutraceuticals compounds extraction optimization from open air and swell-dried banana peel powders
(North University of Baia Mare, 2022) Nouioua, Abir; Benseddik, Abdelouahab; Besombes, Colette; Allaf, Karim; Benmounah, Abdelbaki; Djilali, Adiba Benahmed
The aim of this study was to optimize the operating conditions of two drying processes on banana peels: open air and Instant Controlled Pressure Drop technique (DIC) assisted Swell-Drying at 40°C in order to obtain high quality final powders. The optimization of three extraction conditions including extraction temperature (40-100°C), extraction time (10 – 60 min) and particle size (60 – 363 μm) from open air banana peel powder was investigated). Additionally, three DIC texturing conditions were improved. DIC involves maintaining banana peels at a high temperature for 20 to 220s, high steam pressure (p=0.3 to 0.6 MPa) and varying the Number of cycles from 1 to 7. Modelling of some nutraceutical compounds (Total Flavonoids Content and carotenoids) from open air and Swell-Dried banana peels powders by applying experiments design using Response Surface Methodology and Desirability Function. The antioxidant activity was also investigated by the determination of the % of DPPH inhibition. The optimal conditions derived from the multi-Responses-Desirability Function were as follows: 60.47°C; 10min; and particle size Φ= 348.648 μm yielding a TFC=5.13 (mg QE/g d.b), TCC=0.48 (mg /g d.b) and % of DPPH inhibition=73.05%, with an optimal desirability coefficient d=0.7 (open air process). The following optimized DIC operating parameters with maximum desirability coefficient d=1, t=24.46s P=0.59MPa and number of cycles N=6.38 yielding a TFC=4.07 (mg QE/g d.b), a TCC= 1.37 (mg /g d.b) and a % of DPPH inhibition=75.97 %. Banana peel could be a good source of bioactive substances, which could be further used as a natural antioxidant