References of "Sindic, Marianne"
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See detailMicrobiological stability of rice tart stored at ambient temperature after baking
N'guessan, Elise; Cissé, Mohamed; Niyonzima, Eugene ULiege et al

in Journal of Food Research (2017), 6(5), 41-49

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this ... [more ▼]

Very popular in Belgium, rice tart is a hot pastry sold in bakeries. It is then consumed at home, for dessert or snack. This study is conducted to investigate the microbiological stability of this foodstuff, from the end of baking to end user by consumers. In this purpose, 108 rice tart samples were collected from each of seven bakeries in five Belgium provinces. Physico-chimical analysis in addition to microbiological analysis were carried out in accordance with the European Regulation EC 2073/2005 and with references methods, to enumerate the total microorganisms count, Staphylococcus aureus, Bacillus cereus as well as Enterobacteria, susceptible likely to contaminate the tarts during the production or after baking. Even when the results meet the microbiological safety standards immediately after baking in all bakeries implicated, a significant (p <0,05) increase of mesophilic aerobic bacteria (ranging from <1 to 7 log cfu/g) and B. cereus (> 3,7 log cfu/g) was observed during the storage at non refrigerated temperature (28 to 30°C). A post-baking recontamination and other parameters like an insufficient baking time or a non uniform distribution of the oven heat could explain the observed bacteria growth. The present study shows that most rice tarts investigated are microbiologically safe. However, the possible increase of bacteria load in this foodstuff attributable to the favorable aw, pH and temperature conditions, highlight the importance of applying good hygienic practices and compliance with storage conditions after baking to ensure consumer safety. [less ▲]

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See detailCharacterization of meat retail conditions in Kigali city (Rwanda): hygienic practices and determinants for Salmonella occurrence
Niyonzima, Eugene ULiege; Hategekimana, Jean Paul; Minani, Félicien et al

Poster (2017, June 14)

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public ... [more ▼]

Salmonella is one of the leading bacterial food borne pathogens worldwide and meat constitutes one of the major vehicles for human Salmonella infections. Salmonella illnesses represent an important public health concern particularly in countries with growing economies such as Rwanda. The objective of this study was to characterize the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali city. A survey was carried out in 150 establishments of Kigali city to characterize the meat retail conditions through a structured questionnaire, whereas 270 meat samples were analyzed for the enumeration of hygiene indicator bacteria and the qualitative detection of Salmonella by using conventional culture methods. Furthermore, the risk factors associated to the occurrence of Salmonella in the commercialized meat pieces were identified trough a binary logistic regression analysis. The first results from this study indicate that beef is the type of meat sold the most within retail premises of Kigali city and meat from animal species other than bovines are generally commercialized in large establishments. The levels of hygiene indicator bacteria were found to be relatively high and Salmonella was detected in 19.6% of all retailed meat samples. Factors such as the exposition of retailed meat at ambient temperature, the utilization of wooden cutting boards with rough surfaces which are difficult to sanitize as well as the lack of trained personnel in hygienic meat handling practices; were found to be significantly associated to the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices particularly in small and medium meat retail establishments in Kigali city [less ▲]

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See detailCow milk coagulation: process description, variation factors and evaluation methodologies. A review.
Troch, Thibault; Lefebure, Emilie ULiege; Baeten, Vincent et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2017), 21

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is ... [more ▼]

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is necessary to understand the coagulation process and the techniques to measure it in order to achieve the best transformation performance. The objective of this review is to describe the milk coagulation process, the factors influencing it and the methods for measuring the coagulation of milk at lab level. Literature. The processing of milk into cheese involves three steps: coagulation, dewatering and refining. Coagulation is a key step which involves the use of rennet and depends on several parameters (pH, calcium content, temperature, etc.). Some milks never coagulate. To measure the coagulation ability of milk and identify different parameters in milk coagulation properties, the Formagraph, the computerized renneting meter and the Optigraph have been developed (reference methods). Equations have been developed using infrared spectrometry to predict the parameters obtained by the reference methods. Conclusions. The milk coagulation mechanism is known. However, the issue of non-coagulating milk persists and represents a real challenge in terms of yield. The use of infrared is a faster alternative to reference methods that measure the coagulation properties of milk, but still requires an improvement in prediction equations. [less ▲]

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See detailProfil d'acides gras et acides aminés essentiels de la vainde ovine de la race Beni-Guil conduite en élevage semi-extensif dans l'est du Maroc
Belhaj, Kamal ULiege; Mansouri, Farid; Sindic, Marianne ULiege et al

Poster (2017, April 27)

Les viandes sont commercialisées sous forme de muscles prêts à découper ou de portions « pièces »prêtes à cuire. La couleur de la viande est le premier paramètre de qualité perçue par le consommateur ... [more ▼]

Les viandes sont commercialisées sous forme de muscles prêts à découper ou de portions « pièces »prêtes à cuire. La couleur de la viande est le premier paramètre de qualité perçue par le consommateur, ensuite les paramètres de qualité organoleptiques, hygiénique et nutritionnelle deviennent déterminants et le guide dans son choix. La viande ovine de la race Béni-Guil, qui bénéficie de l’Indication géographique protégée est réputée pour sa qualité gustative et nutritionnelle mais uniquement sur la base de tests hédonique. De ce fait, vient cette étude sur l’analyse de la couleur et des profils lipidiques et protéiques du muscle long dorsal (LDM), un muscle de référence et morceau de viande apprécié par le consommateur. L’analyse de la couleur a montré que LDM de la race béni-guil a une couleur rouge vif très recherché par le consommateur avec un indice de rouge de 14,74. Les résultats d’analyse par GC-FID a permis l’identification de 27 d’acide gras (AG). Comme il a été signalé dans d’autres études (1,2). On observe, qu’un apport de suppléments alimentaires à base d’orge et de son en période critique (sécheresse, ou période de soudure), engendrerait des variations assez importantes par rapport à une conduite au pâturage. En effet, au niveau du profil lipidique le taux d’AG saturés augmente de 40% à 49% au dépend du taux d’AG insaturés qui chute de 60 à 51%. Pour les AG majoritaires, les plus importantes variations ont été enregistrées pour la teneur en acide oléique (C18:1n9) qui chute de 38% à 35%, en faveur de l’acide palmitique (C16:0) qui augmente de 20 à 24%. L’analyse de la composition en acides aminés par HPLC a permis l’identification de 17 acides aminés dont 8 essentiels (His, Mét, Ile, Leu, Lys, Thr, Val, Phe). [less ▲]

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See detailNutritional and organoleptic quality of Beni-Guil lamb meat breeding in eastern Morocco
Belhaj, Kamal ULiege; Mansouri, Farid; Sindic, Marianne ULiege et al

Poster (2017, April 27)

Nowadays in Morocco, 98% of red meat production is ensured by cattles, sheeps and goast. The eastern Morocco represents one of the main sheep farming areas, characterized by the specificity of its ... [more ▼]

Nowadays in Morocco, 98% of red meat production is ensured by cattles, sheeps and goast. The eastern Morocco represents one of the main sheep farming areas, characterized by the specificity of its production systems. So it is well known by the quality of the sheep meat produced. The Beni-Guil breed is a dominate breed in this breeding area, labeled Protected Geographical Indication (PIG). Thus, it’s an important protein source for the population in this geographical site and highly appreciated by consumers. This reputation is limited to the hedonic quality, and there is currently no scientific data available on the organoleptic and nutritional quality of Beni-Guil meat. The objective of this research is to give a scientific point on the nutritional and organoleptic quality of this meat by biochemical analyzes of the major and minor composition of the Longissimus dorsi muscle (LDM). The results of the organoleptic quality analysis show that the meat of Beni-Guil breed has a bright red color, with a chromaticity of 23.97, an a/b ratio of 0.96 and a hue angle of 46.47, Significant juiciness with a water retention capacity and cooking loss of 22.73 and 32.87% respectively, and a marked tenderness with a collagen content of 0.1%. Thus the analysis of nutritional quality showed that LDM of the Beni-Guil has a high nutritional and dietary value, rich in polyunsaturated fatty acid (PUFA) and essential amino acid, with an PUFA/SFA ratio of 0.25, a ratio PUFA n-6/PUFA n-3 of 3.78, and a Protein Digestibility-Corrected Amino Acid score (PDCAAS) of 127. [less ▲]

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See detailProfil d'acides gras et stabilité oxydative d'huiles de brisures d'amandons et d'écarts de tri des amandes
Houmy, Nadia ULiege; Melhaoui, R; Sindic, Marianne ULiege et al

Conference (2017, April 27)

Dans la région orientale du Maroc, en outre du projet *PROFAO, la filière Amandier bénéficie d'une attention particulière. Cependant, les opérations de concassage et de triage des amandes se font encore ... [more ▼]

Dans la région orientale du Maroc, en outre du projet *PROFAO, la filière Amandier bénéficie d'une attention particulière. Cependant, les opérations de concassage et de triage des amandes se font encore de façon artisanale. Dans un but de valorisation après le décorticage/concassage, les brisures et les écarts de tri des amandes, ayant une faible valeur marchande, servent à l'extraction d'huile pour usage alimentaire et cosmétique. Ce travail porte sur l'analyse chimique d'huiles de brisures d'amandes (HbA) et la détermination de leur stabilité oxydative. Ainsi sur trois compagnes agricoles consécutives 2014, 2015, 2016, des analyses par CPG FID des profils d'acides gras (AG) des HbA des variétés Marcona Ferragnes-Ferraduel, ont été effectuées. L'acide Oléique (C18:1) et l'acide Linoléique (C18:2) sont les deux AG majoritaires qui caractérisent les profils d'AG des HbA. Selon l'année de récolte, ces HbA ont montré des variations inter variétale, les différences observées sont significatives et sont de l'ordre de 15 % pour C18:1 et de 13 % pour C18:2. Ainsi la teneur des HbA analysées en C18:1 varie entre un taux-max de 72 % enregistré en 2013/2014 pour Ferrangnes-Ferraduel et un taux-minima de 57 % observé en 2015/2016 pour Marcona. La même remarque pour le C18:2 avec une teneur minimum de 17 % enregistré en 2013/2014 pour Ferragnes-Ferraduel et une teneur maximum de 30 % observé en 2015/2016 pour Marcona. Pour le rapport O/L la plus grande différence a été observée en 2013/2014, avec un ratio O/L de 4,1 pour l'HbA Ferragnes-Ferraduel et de 1,95 pour Marcona. Les résultats observés pour la stabilité oxydative des Hba estimée par des tests Rancimat montrent des valeurs qui varient entre un minimum de 20h pour l'HbA Marcona en 2013/2014 et un maximum de 29h pour l'HbA Ferragnes Ferraduel en 2015/2016. On note une corrélation positive entre la stabilité oxydative et la teneur des HbA en C18:1 ainsi qu'avec le ratio O/L. La suite logique de ce travail est la recherche d'une correlation entre la stabilité oxydative et les composants mineurs de l'huile notamment ceux à activité antioxydante tel les tocophérols. [less ▲]

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See detailCARACTERISATION BIOCHIMIQUE DES AMANDES DE QUELQUES VARIETES D’AMANDIER EN CULTURE DANS LA REGION ORIENTALE DU MAROC
Melhaoui, Reda; Houmy, Nadia ULiege; Ben Moumen, A et al

Poster (2017, April 27)

Le Plan Maroc Vert (PMV) accorde une grande importance à l’agriculture solidaire en faveur des zones agro écologiques fragiles. Dans ce cadre on assiste dans la région orientale du Maroc à l’extension des ... [more ▼]

Le Plan Maroc Vert (PMV) accorde une grande importance à l’agriculture solidaire en faveur des zones agro écologiques fragiles. Dans ce cadre on assiste dans la région orientale du Maroc à l’extension des plantations d’amandier, au dépend des cultures annuelles, jugées non rentable et étroitement lié à la pluviométrie. Ainsi le projet*PROFAO porte sur la plantation de 6000 ha de nouveaux vergers d’amandier, avec principalement les variétés Ferragnes et Ferraduel (F/F) en raison de leur floraison tardive en Mars, qui leur permet d’échapper aux effets néfastes des gelées de Janvier et Février. Dans un but de la diversité des cultures et de la sauvegarde de la biodiversité et également dans un but de valorisation en post récolte des amandes et produits dérivés. Cette étude porte sur la caractérisation de variété(s) locale(s), nommée «Amandier Beldi (Be)» à floraison précoce et qui semble être une variété population. La comparaison aux variétés F/F, porte sur des caractères botaniques et la période de floraison et surtout sur la composition chimique des amandes comme produits final de la récolte. A ce propos «Be» fleurissent dès le début février alors que pour F/F la floraison est pour Mars. Les analyses des huiles et tourteaux d’amandes des récoltes antécédentes, montent un rendement moyen en huile, de l’ordre de 50% pour «Be» et de 57% pour «F/F» avec des profils d’acide gras comparables. L’analyse des tourteaux ne montre pas de différences significatives ainsi on observe, pour« Be » des teneurs en protéines de 47% et en sucres de 14,2% et pour l’association F/F ces teneurs sont respectivement de 45% et 13% [less ▲]

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See detailBotanical and Physicochemical characterization of almond population varietal in eastern Morocco
Melhaoui, Reda; Houmy, Nadia ULiege; Mihamou, Atika et al

Poster (2017, April 27)

Abstract: Cooperatives play an important role in socio-economic development. In this regard, the Eastern Morocco adopts this strategy via the PROFAO* Project as a way of promoting local development, which ... [more ▼]

Abstract: Cooperatives play an important role in socio-economic development. In this regard, the Eastern Morocco adopts this strategy via the PROFAO* Project as a way of promoting local development, which guarantees sustainable jobs. This project is based on planting 6000 ha of new almond orchards and creating three cooperatives to value post-harvest Almond products. Currently the Eastern Moroccan regions could benefit of the new project PRD** which will include local Almond varieties characterization to safeguard its biodiversity and the valorization of its products. This study concerns two mains points 1) Botanical characterization of local varieties named "almond Beldi (Be)" based on the flowering period and determination of the color of the flowers 2) Physicochemical characterization of some parameters such as the oil yield, acid and peroxide values. This botanical study shows the result of the early flowering variety (Be) (beginning in February). The color results of 100 flowers analyzed by chromametre , shows two different color categories. The first is very light pink to white (L*=81,58 ; a*=7.43 ;b*=8.06) and the second is a dark pink (L*=71,64 ;a*= 18,34 ;b*= 4,97), with a difference in color between the two categories ∆E=15.07. This almond variety shows an oil yield of 50%, a low acidity value 0,039 (% of Linoleic acid ) and a peroxide value of 16.39 (meq/o2/Kg). [less ▲]

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See detailWater Vapor Permeability of Edible Films Based on Improved Cassava (Manihot esculenta Crantz) Native Starches
Adjouman, Yao Désiré; Nindjin, Charlemagne; Tetchi, F.Achille et al

in Journal of Food Processing & Technology (2017), 8

Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies ... [more ▼]

Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava starch and the results show that these have good flexibility and low water vapor permeability. This present research was conducted to analyse the effect of glycerol, peanut oil and soybean lecithin on the water vapor permeability (WVP) of edible films based on improved cassava (Manihot esculenta Crantz) native starches from Côte d’Ivoire. The films were prepared using 4 g cassava starch, 25% and 30% glycerol (w/w), 5% and 10% peanut oil (w/w) and 0% to 5% soybean lecithin (w/w oil) in Petri dishes. The WVP of the films was determined at 25°C and 75% relative humidity. The moisture content of the films was determined in an oven at 105°C and the film thickness was determined manually using a micrometer. The resulting films were homogeneous, transparent and crack-free. WVP, moisture content and thickness of the films increased with increasing glycerol concentration. Increasing the concentrations of the peanut oil and soybean lecithin decreased the thickness and increased the moisture content of the films. The combination of glycerol and peanut oil increased the WVP of the films, whereas addition of soybean lecithin had no effect. The lowest WVP values were obtained using 25% glycerol, 5% peanut oil and 5% soybean lecithin. Starch obtained from improved cassava varieties cultivated in Côte d’Ivoire can be a potential ingredient in the production of food packaging. [less ▲]

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See detailLes produits "sans", pas sains ? Quelle composition modifiée ?
Sindic, Marianne ULiege

Conference (2017, March 17)

Sans lait, sans sucre, sans gluten. De plus en plus de personnes choisissent d'écarter un aliment de leur alimentation. Face à cette demande, la distribution présente un large choix d’aliments modifiés ... [more ▼]

Sans lait, sans sucre, sans gluten. De plus en plus de personnes choisissent d'écarter un aliment de leur alimentation. Face à cette demande, la distribution présente un large choix d’aliments modifiés pour répondre aux courants à la mode « sans ». Mais hors cas avéré d'intolérance, ces évictions ont elles un intérêt médical ? Longtemps réservés à une population particulière, les produits sans gluten connaissent depuis quelques années un très large développement. Parmi les lancements de produits référencés dans la base de données Mintel GNPD, le pourcentage de produits revendiquant l’absence de gluten était inférieur à 1% en 2000 pour passer à 5% en 2010 et dépasser les 10% en 2015 (Chéné et al, 2015). Difficile de dire s’il s’agit d’un phénomène de mode lié à des «recommandations » par des personnes célèbres du cinéma ou du sport qui vantent les mérites d’un régime sans gluten sur leur bien-être. Mais qu’en est-il de la qualité de ces produits ? Dans une étude récente, Wu et al ont comparé la composition de plus de 3000 produits avec ou sans gluten répartis en 10 catégories. La qualité globale des produits sans gluten est nutritionnellement plus faible avec des niveaux plus élevés en sucres, graisses saturées et sel. En effet, remplacer le gluten dont les propriétés techno fonctionnelles et sensorielles sont importantes n’est pas aisé. Les sources les plus utilisées pour remplacer le blé sont le riz et le maïs mais d’autres sources plus originales sont parfois utilisées comme le lin, l’amaranthe ou le chia en complétant avec des additifs texturants (dérivés de cellulose, guar, xanthane,…). L’ajout de sucre ou graisses vient renforcer l’appréciation sensorielle. Dans une revue publiée en 2016 par Vici et al, on notera également un plus faible taux de fibres, vitamines et minéraux en particulier les folates, vitamines B12, D, calcium, fer, zinc et manganèse dans une alimentation « gluten-free ». Face à ce constat, il convient de s’interroger sur ces régimes « NO GLU » alors que des médecins annoncent que 90% des gens qui font un régime sans gluten le font sans raison valable. De même, le boycott pur et simple de l’huile de palme tel qu’il est encouragé par certains groupes activistes ne peut pas constituer une réponse adéquate au problème. En effet, si l’huile de palme doit être supprimée des produits, elle pourrait être remplacée par une autre matière grasse comme par exemple l’huile de palmiste (huile extraite du noyau du fruit du palmier à huile) ou de coprah (huile extraite de la pulpe de noix de coco) qui présentent un contenu encore plus important en acides gras saturés (surtout l’acide laurique et l’acide myristique). Technologiquement, les possibilités de substitution sont actuellement peu nombreuses, et présentent toutes des inconvénients majeurs, qu’ils soient nutritionnels ou environnementaux. C’est au travers de ces quelques exemples que la formulation d’aliments « sans » sera discutée en évoquant les risques potentiels pour la santé. [less ▲]

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See detailQuality and chemical composition of longissimus dorsi muscle of Béni-Guil sheep breeding in eastern Morocco
Belhaj, Kamal ULiege; Mansouri, Farid; Ben-Moumen, Abdessamad et al

Poster (2017, February 07)

The aim of the present study was to analyze the lipid, cholesterol, fatty acids composition and amino acids from red meat of Béni-Guil sheep breeding in eastern of Morocco, which was breeded in semi ... [more ▼]

The aim of the present study was to analyze the lipid, cholesterol, fatty acids composition and amino acids from red meat of Béni-Guil sheep breeding in eastern of Morocco, which was breeded in semi-extensive breeding, Its very appreciated by the consumer, but this good reputation is still only on Informal Hedonic Tests, the Consumers speak about the best sheep meat as regards the quality and intensity of its aroma and succulence, flavour and tenderness. The objective of this research is to evaluate the nutritional, organoleptic and health quality of this meat by biochemical analyzes, in particular the cholesterol, fatty acid profile (FA) and amino acid composition of the longissumus dorsi muscle. Meat quality was measured on the longissimus dorsi (LD). The results showed that 100g of fresh meat contains 25.72% of dry matter, including 5.14% of Fat, 19.43% of protein and 0.94% of mineral matter. The fatty acid profile measured showed that 100 grams of fat contains 24.98 grams fatty acids, including 49.45% saturated fatty acid, 38.48% monounsaturated fatty acid and 12.40% polyunsaturated fatty acid. Qualitative and quantitative analyses of amino acids composition allowed the identification of more than 18 components including six essential amino acids (Ile, Leu Lys, Thr, Val, Phe). [less ▲]

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See detailFlavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco
Mansouri, Farid; Ben Moumen, Abdessamad; Richard, Gaetan ULiege et al

in Oilseeds and fats, Crops and Lipids (2017), 24

The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME ... [more ▼]

The purpose of this study is the evaluation of flavor profiles of monovarietal virgin olive oils (VOO) produced in the Oriental region of Morocco via the characterization of volatile compounds, using SPME-GC/MS technique, and the determination of total phenolic content (colorimetric method). The study concerns oils of three European olive cultivars (Arbosana, Arbequina and Koroneiki) which were recently introduced in Morocco under irrigated high-density plantation system. GC/MS aroma profiles of analyzed VOOs showed the presence of 35 volatile compounds. The major compounds in such oils are C6 compounds produced from linoleic and linolenic acids via lipoxygenase pathway such as trans-2-hexenal, cis-2-hexenal, cis-3-hexen-1-ol, trans-3-hexen-1-ol, trans-3-hexen-1-ol acetate, hexanal and 1-hexanol in different proportions depending on the cultivar (p<0.05). In addition, statistical analyses indicate that the analyzed VOOs have different aroma profiles. Arbequina oil has a high proportion of compounds with sensory notes “green” and “sweet” giving it a fruity sensation compared to Arbosana and Koroneiki. In parallel, Arbosana and Koroneiki oils are rich in phenolic compounds and provide relatively bitter and pungent tastes to these oils. [less ▲]

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See detailCooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig’s Gastrointestinal Tract
POELAERT, Christine ULiege; Despret, Xavier; Sindic, Marianne ULiege et al

in Journal of Agricultural and Food Chemistry (2017), 65

This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig’s gastrointestinal ... [more ▼]

This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig’s gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility. [less ▲]

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See detailChemical composition, vasorelaxant, antioxidant and antiplatelet effects of essential oil of Artemisia campestris L. from Oriental Morocco
Dib, Ikram; Fauconnier, Marie-Laure ULiege; Sindic, Marianne ULiege et al

in BMC Complementary and Alternative Medicine (2017), 17(art. 82), 1-15

Background: Artemisia campestris L. (Asteraceae) is a medicinal herb traditionally used to treat hypertension and many other diseases. Hence, this study is aimed to analyze the essential oil of A ... [more ▼]

Background: Artemisia campestris L. (Asteraceae) is a medicinal herb traditionally used to treat hypertension and many other diseases. Hence, this study is aimed to analyze the essential oil of A. campestris L (AcEO) and to investigate the antiplatelet, antioxidant effects and the mechanisms of its vasorelaxant effect. Methods: The chemical composition of AcEO was elucidated using GC/MS analysis. Then, the antioxidant effect was tested on DPPH radical scavenging and on the prevention of β-carotene bleaching. The antiplatelet effect was performed on the presence of the platelet agonists: thrombin and ADP. The mechanism of action of the vasorelaxant effect was studied by using the cellular blockers specified to explore the involvement of NO/GC pathway and in the presence of calcium channels blockers and potassium channels blockers. Results: AcEO is predominated by the volatiles: spathulenol, ß-eudesmol and p-cymene. The maximal antioxidant effect was obtained with the dose 2 mg/ml of AcEO. The dose 1 mg/ml of AcEO showed a maximum antiplatelet effect of, respectively 49.73% ±9.54 and 48.20% ±8.49 on thrombin and ADP. The vasorelaxation seems not to be mediated via NOS/GC pathway neither via the potassium channels. However, pretreatment with calcium channels blockers attenuated this effect, suggesting that the vasorelaxation is mediated via inhibition of L-type Ca2+ channels and the activation of SERCA pumps of reticulum plasma. Conclusion: This study confirms the antioxidant, antiplatelet and vasorelaxant effects of A.campestris L essential oil. However, the antihypertensive use of this oil should be further confirmed by the chemical fractionation and subsequent bio-guided assays. [less ▲]

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See detailHuile d’amande un produit de valorisation de brisures d’amandes issues de décorticage des amandes dans des coopératives de la région Oriental du Maroc
Houmy, Nadia ULiege; Sindic, Marianne ULiege; Fauconnier, Marie-Laure ULiege et al

Conference (2016, December 28)

La culture d’amandier joue un rôle socio-économique important dans plusieurs zones rural du Maroc oriental. Le projet de Filière Amandier (*PROFAO) porte sur l’extension des surfaces plantées d’amandier ... [more ▼]

La culture d’amandier joue un rôle socio-économique important dans plusieurs zones rural du Maroc oriental. Le projet de Filière Amandier (*PROFAO) porte sur l’extension des surfaces plantées d’amandier avec création des nouveaux vergers et des nouvelles unités de concassage des amandes et de valorisation des dérivées d’amandes. En termes de profil variétal les principales variétés plantés dans le cadre du projet PROFAO sont Beldi (Be) Marcona (Mr), et Fournat (Fr) et l’association Ferragnes / Ferraduel (F/F). Le présent travail de recherche appliquée s’intéresse aux possibilités et moyens de valorisation en poste récolte des fruits d’amande et leurs dérivées (Huile d’amande et Tourteau) au niveau des coopératives de la région orientale du Maroc. La récolte des amandes se fait encore par Gaulage, par contre l’extraction des « amandons » de leurs coques, est facilitée par des machines de concassage. Les brisures issues du concassage sont valorisées sous forme d’huile d’amande. Les rendements en huile varient entre un minimum de 51% pour Be et un maximum de 56,6% pour l’association F/F. Le profil en acides gras (AG) se distingue par sa richesse en AG insaturés (principalement des deux AG: Oléique et Linoléique) et une teneur en AG saturés ne dépassant pas les 10%. Ces huiles de brisures d’amandes grâce à leurs teneurs en antioxydant naturels t (Tocophérols), et selon les tests au rancimat présentent de bons indices de stabilité oxydative (OSI) qui varient entre minimum pour l’huile Fr (OSIFr = 20h) et un maximum pour l’huile F/F (OSIF/F= 27h) [less ▲]

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See detailQuality and Chemical Profiles of Monovarietal Olive Oils in Eastern Morocco
Elamrani, Ahmed; Mansouri, Farid; Sindic, Marianne ULiege et al

Scientific conference (2016, December 15)

Olive oil becomes the object of a considerable amount of research. There are numerous data on chemical-physical characteristics and olive oils quality, of various origins from different world's production ... [more ▼]

Olive oil becomes the object of a considerable amount of research. There are numerous data on chemical-physical characteristics and olive oils quality, of various origins from different world's production areas, particularly Mediterranean countries. Paradoxically, very few data, on olive oil produced in the eastern Morocco. In this region, olive oil production is considered as an ancient activity, where old olive groves can still be observed, but recently monovarietal groves seem to be increasing and the olive cultivation is being improved by renewing old trees, reducing the association with other crops, selecting the olive varieties suited to local agro-climates and planting new single variety orchards. The aim is extension of olive grove surface areas and improvement of olive oil quality (according to the great *Morocco’s green plan) and this is leading to an increase in the prevalence of monovarietal olive oils. Thus the monovarietal oils produced from the ‘Arbequina’, ‘Arbosana’ and ‘Koroneiki’ varieties, which have recently been introduced under intensive cultivation in the eastern Morocco, underwent physico–chemical characterization to determine quality criteria, natural antioxidant content, fatty acid composition and triacylglycerol profile. The Rancimat test was performed to assess the oxidative stability of these monovarietal oils and their blends to determine the storage stability and the best shelf life of the blends. [less ▲]

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See detailGeneral chemical composition of almonds (PrunusAmygdalusMiller) grown in eastern Morocco
Houmy, Nadia ULiege; Sindic, Marianne ULiege; Fauconnier, Marie-Laure ULiege et al

Poster (2016, December 14)

The production of almond's kernel has increased continually in eastern Morocco, from 136 000 T in 2012 to 183000 T in 2015. To valorize this kernel, we have analyzed chemical composition of five varieties ... [more ▼]

The production of almond's kernel has increased continually in eastern Morocco, from 136 000 T in 2012 to 183000 T in 2015. To valorize this kernel, we have analyzed chemical composition of five varieties, which were determined as Marcona, Fournat, Ferragnes, Ferraduel and Beldi. Total sugar was ranged between 6,2086 for Marcona and 8,5462 % for Fournat. Total protein was changed from 19,4167 for Ferragnes Ferradul to 22,261 % for Beldi. Total fiber was varied from 15,4197 for Marcona to 18,150 % for Beldi. Ashes was ranged between 2,9079 for Marcona and 3,5606 % for Beldi. Oil content was changed between 51,4741 for Beldi and 56,5688 % for Ferragnes Ferraduel. This large oil content requires us to determine the characteristics of this almond oil. Fatty acid profile was identified, and Oleic acid, Linoleic acid, Palmitic acid and Stearic acid were ranged from 60,76 for Marcona to 69,306 % for Ferragnes Ferraduel, between 20,545 for Ferragnes Ferraduel and 27,45 % for Marcona, between 7,0692 for Ferragnes Ferraduel and 8,010 for Marcona and from 2,009 for Beldi to 2,743 for Marcona, respectively. After all, oxidative stability was mesured to know which oil bears more, and we have concluded that Ferragnes Ferraduel tolerates more of them all. [less ▲]

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See detailProfil chimique des huiles d’olive Monovariétales produites dans la région Orientale du Maroc et essais de formulation par assemblage de nouvelles huiles d’olive de bonne qualité.
Elamrani, Ahmed; Mansouri, Farid; Sindic, Marianne ULiege et al

Scientific conference (2016, December)

Les huiles d’olive dites monovariétales (HOMV) des variétés «Arbequina», «Arbosana» et «Koroneiki» récemment introduites en culture intensive dans la région orientale du Maroc ont fait l'objet d'une ... [more ▼]

Les huiles d’olive dites monovariétales (HOMV) des variétés «Arbequina», «Arbosana» et «Koroneiki» récemment introduites en culture intensive dans la région orientale du Maroc ont fait l'objet d'une caractérisation physico-chimique pour déterminer les critères de qualité, la composition en acides gras le profil des triglycérides. L’accent a été mis particulièrement sur la teneur en antioxydants naturels en relation avec la stabilité oxydative des huiles donc leur aptitude au stockage. L’huile de la variété Arbequina, qui est de plus en plus plantée dans les vergers marocains en mode intensif, a présenté des indices de stabilité faibles. Par conséquent pour sa valorisation, différents assemblages de cette huile avec d’autres huiles, connues pour leur qualité supérieure en termes de stabilité, critères organoleptiques et richesse en antioxydants naturels, ont été réalisés et analysées. [less ▲]

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See detailLes impacts socio-économiques des indications géographiques
Fassotte, Bérénice ULiege; Aucuit, Natacha; Parmentier, Isabelle et al

Conference given outside the academic context (2016)

Monter un dossier en vue d’obtenir un label européen AOP ou IGP peut s’avérer fastidieux et long : cela implique un consensus entre producteurs, le cahier des charges comprend un volet technique mais ... [more ▼]

Monter un dossier en vue d’obtenir un label européen AOP ou IGP peut s’avérer fastidieux et long : cela implique un consensus entre producteurs, le cahier des charges comprend un volet technique mais aussi un volet socio-historique, et les étapes de la procédure s’étendent sur de nombreux mois. Les producteurs sont donc en droit de se demander quelles pourront être les retombées de cette labélisation. Cette présentation illustre les impacts socio-économiques des indications géographiques et démontre l’intérêt de ces labels pour les producteurs. [less ▲]

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See detailWater Vapor Permeability and mechanical properties of edible films on native starch from improved cassava variety in Côte d’Ivoire
Adjouman, Yao Désiré; Nindjin, C.; Tetchi, F.A. et al

Scientific conference (2016, October 13)

A study in Côte d'Ivoire entitled "artisanal and industrial valorization of native cassava (Manihot esculenta Crantz) and yam (Dioscorea sp)" starches showed that the film produced with starch cassava and ... [more ▼]

A study in Côte d'Ivoire entitled "artisanal and industrial valorization of native cassava (Manihot esculenta Crantz) and yam (Dioscorea sp)" starches showed that the film produced with starch cassava and vegetable oil showed the most promising coatings capabilities. This film was designed without plasticizer and showed mechanical limits. So, the presence of plasticizer could overcome the fragility of the film, with a commonly used slurry of 15-40/g of glycerol in 100 g of starch. The properties of starch films can be further improved by producing composite films with incorporation of functional additives. Thus, in this present study, starch-based films have been strengthened with addition of a plasticizer (glycerol), an emulsifier (soy lecithin) and a preservative (potassium sorbate). Films were prepared with 5 % oil, 25 and 30 % glycerol, 0 and 5 % soy lecithin and 0.2 g potassium sorbate. Mechanical (Tensile strength and Elongation at break) and water vapor properties of native cassava starch improved variety Olekanga films were determined. Increasing glycerol concentration and soy lecithin addition had no significant effect on water vapor permeability of all films. In opposite significant difference (p <0.05) of glycerol concentration was observed on tensile strength and elongation at break of films. Which was not the case when soy lecithin concentration is increased from 0 to 5 %. Tensile strength decreased with increase in glycerol concentration. Opposite behavior was observed for elongation at break. Films on native starch from improved cassava variety Olekanga in Côte d’Ivoire were less resistant, very elongable with acceptable water vapor permeability. [less ▲]

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