Publications Internationales

Permanent URI for this collectionhttps://dspace.univ-boumerdes.dz/handle/123456789/13

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Subject: search.filters.subject.Olive oil

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    An attempt to improve the traditional olive (Olea europaea) oil eco-extraction as applied in the Bouzeguène municipality (Northern Algeria)
    (Elsevier B.V., 2023) Allane, Taous; Dali, Assia; Kacimi, Zakia; Benamara, Salem
    This work is an attempt to improve the traditional olive (Olea europaea L.) oil (OO) eco-extraction (TOOEE) as applied in the Bouzeguène municipality (extreme south-east of Tizi-Ouzou, chief town of the region of the same name located 100 km east of Algiers). The improvement concerns the possible replacement of the direct solar drying (DSD), habitually applied before OO extraction, by indirect solar drying (ISD). For comparison purpose, oven drying (OD) was also considered. The drying kinetics of fresh olives (FOs), OO yield (OOY, % w/w in relation to the FO weight), rate of released olive vegetation water (OVW, % w/w in relation to the FO weight), and OO physicochemical quality parameters (free acidity (FA, % w/w oleic acid), specific extinction coefficient at 230 (K230) and 270 nm (K270), etc.) were investigated. For the three drying procedures tested, the quadratic equation was found to correctly describe the whole drying curves, with R2 and mean absolute percentage error (MAPE) varying from 0.995 (case of ISD) to 0.999 (case of DSD) and from 5 (case of DSD) to 21.33 % (case of ISD), respectively. The DSD-dried olives and ISD-dried olives gave the OOY of 11 % on average with a release of only 0.20 % OVW. For physicochemical parameters, the results were contradictory. For example, the mean FA value for OO from DSD-dried olives (DSD-OO) was ∼ 2.86 % (against ∼ 4.57 % for OO from ISD-dried olives (ISD-OO)) while the mean radical scavenging activity (RSA) for ISD-OO was ∼ 34 % (against ∼ 18 % for DSD-OO). This study confirms the ecological character of the TOOEE and the possibilities of its improvement, which could make it inspiring for all the actors of the field.
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    Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil
    (Wiley-Blackwell, 2024) Chentir, Imene; Aribi, Chouaib; Tarchoun, Ahmed Fouzi; Kchaou, Hela; Lamri, Melisa; Nasri, Moncef; Trache, Djalal
    The food packaging sector is focused on developing innovative materials to enhance food safety and quality while reducing environmental impact. Accordingly, this study aimed to develop packaging based on bovine gelatin (G) blended with crude sweet orange juice pomace pectin (SOPP) at different ratios (G/SOPP = 85/15, 65/35, 50/50, w/w). The obtained crude SOPP was highly methylated and exhibited antioxidant and antibacterial properties due to the presence of galacturonic acid (<70%) and phenolic compounds (58.2 ± 0.8 mg/g SOPP). High-performance liquid chromatography with diode array detection analysis revealed the presence of hesperidin, catechin, and naringin as major phenolic compounds in SOPP. Further, the incorporation of this latter improved gelatin-based packaging structural homogeneity, opacity, water vapour barrier features, glass transition temperature and tensile strength. G-SOPP (50/50) film showed efficient antibacterial activity against Escherichia coli and Bacillus subtilis and high antioxidant potential reaching values of 0.7, 48.7%, 76.7% and 68.9% for reducing power, β-carotene bleaching inhibition, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS+ (2,2′-azinobis-[3-ethylbenzothiazoline-6-sulphonic acid]) radicals scavenging activities, respectively. Another interesting finding is that the combination of G and SOPP reduced the oil solubility of G-SOPP films suggesting great physical integrity of the film over 63 days. The polyphenol content released from G-SOPP blend film in a fatty simulant increased as SOPP content of films was increased. G-SOPP (50/50) film, designed as a pouch, delays the photooxidation process of virgin olive oil over 63 days of storage time, without altering its organoleptic properties. Overall, these outstanding results highlighted the potential use of gelatin–pectin blend films for active packaging of oils and lipid-based foods.
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    Influence de la variété, de la campagne oléicole et de la région sur la composition en acide gras de quelques huiles d'olives vierges Algérienne
    (European Journals Inc, 2010) Douzane, Malika; Nouani, Abdelouahab; Brahimi, Ahcene; Bellal Mohand, Mouloud
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    Valorisation of low quality edible oil with tomato peel waste
    (2008) Benakmoum, Amar; Abbeddou, Souheila; Ammouche, Ali; Kefalas, Panagiotis; Gerasopoulos, Dimitrios
    The aim of this study is to enrich edible oils with carotenoids and lycopene from tomato pure´e or tomato peel, an industrial tomato waste. These tomato derivatives were incorporated in refined olive oil, extra virgin olive oil and refined sunflower oil. The incorporation of peel enhanced the concentration of b-carotene and lycopene more than tomato pure´e. Furthermore, the incorporation of both tomato pure´e and peel induced better thermal stability of the refined olive oil compared to extra virgin oil and sunflower oil. A decrease on total phenols as well as some prooxidant activity account for this, when tomato pure´e was incorporated. In our oil preparations, rutin and naringenin, as flavonoids coming exclusively from tomato pure´e or peel, were detected. The enrichment of oils with tomato carotenoids and lycopene, in particular low quality oils like refined olive oils, might be an alternative approach to elaborate new functional foods