References of "Besbes, Souhail"
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See detailFoamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period
Makhlouf-gafsi, Ines; Mokni-ghribi, Abir; Bchir, Brahim et al

in Food Biophysics (2015)

This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming ... [more ▼]

This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming properties were evaluated via equilibrium surface tension (drop volume) and bubbling method, respectively. Unlike male sap, the female sap was unable to produce foam due to its low rate of adsorption, low average hydrophobicity values, and low bulk viscosity values throughout the collection period. For male sap, there are significant differences (p<0.05) on foaming properties throughout the collection period. In fact, the last 3 weeks of sap collection were characterized by a decrease pace of surface tension which explains the enhancement of both foam capacity and stability. The last week of collection period present the best foam power (0.9). To explain these differences, the interactions of several factors and their affects on foaming properties were examined. Results showed a positive correlation between foam capacity and average hydrophobicity values. In the other hand, foam stability exhibits a positive correlation with the increase of protein concentration and bulk viscosity. [less ▲]

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See detailEffects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
Ghribi, Abir Mokni; Maklouf Gafsi, Ines; Sila, Assaâd et al

in Food Chemistry (2015), 187

The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface ... [more ▼]

The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface characteristics of CPI and their hydrolysates (CPH) according to the degree of hydrolysis (DH) were also determined. These parameters were then related to the changes in the emulsification activity (EAI) and stability (ESI). The enzymatic hydrolysis was found to improve protein recovery and solubility, leading to a reduction in the molecular weight bands with a concomitant increase in the intensity and appearance of protein bands having apparent molecular mass below 20 kDa. The interfacial tension decreased from _66.5 mN m_1 for CPI to _59.1 mN m_1 for CPH. A similar trend was observed for the surface charge which declined from _27.55 mV to _16.4 mV for the CPI and CPH, respectively. These changes were found to have a detrimental effect on the EAI and ESI values. [less ▲]

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See detailEtude des propriétés moussantes de la sève du palmier dattiers (Phoenix Dactylifera L.)
Makhlouf, Ines; Razafindralambo, Hary; Attia, Hamadi et al

Conference (2015, March 17)

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See detailEffets de l'hydrolyse enzymatique sur propriétés fonctionnelles et conformationnelles des isolats proteiques de pois chiches
Mokni Ghribi, Abir; Maklouf Gafsi, Ines; Sila, Assaad et al

Conference (2015, March 16)

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See detailStructural, functional, and ACE inhibitory properties of water-solublepolysaccharides from chickpea flours
Mokni Ghribi, abir; Sila, Assaâd; Maklouf Gafsi, Ines et al

in International Journal of Biological Macromolecules (2015), 75

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico ... [more ▼]

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemicalcharacteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (waterholding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC,foaming, and emulsion properties) and ACE activities were also investigated using well-established pro-cedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and500 cm−1, which corresponded to the carbohydrate region and were characteristic of polysaccharides.All spectra showed the presence of a broad absorption between 1500 and 670 cm−1, which could beattributed to C−H, C−O, and O−H bands in the polysaccharides. CPWSP had an XRD pattern that wastypical for a semi-crystalline polymer with a major crystalline reflection at 19.6◦C. They also displayedimportant techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated accordingto temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, theresults indicate that CPWSP have attractive chemical, biological, and functional properties that makethem potential promising candidates for application as alternative additives in various food, cosmetic,and pharmaceutical preparations. [less ▲]

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See detailPurification and identification of novel antioxidant peptides from enzymatic hydrolysate of chickpea (Cicer arietinum L.) protein concentrate
Ghribi, Abir Mokni; Sila, Assaâd; Przybylski, Rémi et al

in Journal of functional foods (2015), 12

Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher ... [more ▼]

Enzymatic hydrolysis of chickpea protein concentrate (CP) by Alcalase® and some physiochemical and antioxidant properties of the resulting hydrolysate (CPH) were characterised. CPH displayed higher antioxidant activity than CP. This hydrolysate was fractionated by size exclusion chromatography on a Sephadex G-25 into four major fractions (Fra.I, Fra.II, Fra.III, and Fra.IV). Fraction III, which exhibited the highest DPPH scavenging activity (54% at 1 mg/ml), was then fractionated by reversed-phase high performance liquid chromatography (RP-HPLC). Eleven antioxidant fractions were isolated and two peptide subfractions show antioxidant activity (P3 and P8). The P8 displayed the highest DPPH radicalscavenging activity (67%; at 200 g/ml) among these peptides subfractions. The molecular masses and amino acids sequences of the purified peptides were determined using ESIMS and ESIMS/MS, respectively. Their structures were identified as Asp-His-Gly and Val- Gly-Asp-Ile. These peptides did not show haemolytic activity towards bovine erythrocytes. The results suggest that CPH are good source of natural antioxidants. [less ▲]

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See detailEffect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup
Abbès, Fatma; Masmoudi, Manel; Kchaou, Wissal et al

in LWT - Food Science and Technology (2015), 60

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes ... [more ▼]

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes (pectinase and cellulase) on rheological properties and glass temperature transition of date syrup. Date syrups obtained by enzymatic extraction exhibited a quasi Newtonian behaviour. The enzyme-treated date syrups showed the highest values of activation energy (Ea). Therefore, these syrups showed the most temperature dependency. Dynamic shear results revealed viscous behaviour for date syrups indicating that both syrups displayed liquid-like behaviour. Temperature significantly affected both (G') and (G''). The glass transition temperature (Tg) of date syrups varied between -39.56 and -45.74 °C depending on their composition. Glass transition temperature of date syrups decreased linearly with an increase in water content. [less ▲]

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See detailChemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia
Yaich, Hela; Garna, Haikel; Bchir, Brahim et al

in Algal Research (2015), 9

Nowadays there is a growing trend to find new sources of dietary fibre (DF), such as marine algae by-products that have traditionally been undervalued. In this respect, the aim of the present ... [more ▼]

Nowadays there is a growing trend to find new sources of dietary fibre (DF), such as marine algae by-products that have traditionally been undervalued. In this respect, the aim of the present investigation was firstly to compare two methods of dietary fibre quantification (Englyst and Prosky) and secondly to determine the chemical composition and some of the functional properties of total and insoluble fibres extracted in accordance with the Englyst method. The dietary fibres of dried Ulva lactuca collected from the Tunisian littoral were determined by the Prosky (gravimetric method) and Englyst (enzymatic-chemical method) methods. The two extraction methods (Englyst–Prosky) provided approximately the same values in total fibres (~54%). However, they had different insoluble and soluble fibre contents. U. lactuca contained 20.53% and 31.55% of soluble fibres and 34.37% and 21.54% of insoluble fibres using the Prosky and Englyst methods, respectively. The fractionation of the insoluble dietary fibre concentrate revealed that hemicellulose was the most abundant fraction (32.49%), followed by cellulose (16.59%) and “lignin-like” compounds (1.53%). For both fibre concentrates, the main neutral sugar was glucose (20.70%–27.59%), which corresponded to hemicellulose and cellulose. The water holding capacity of insoluble fibre concentrate was relatively high. It varied between 9.32 g and 10.3 g of water/g of dry fibre at 25 °C and 80 °C, respectively. Nevertheless, the oil holding capacity of the insoluble fibre concentrate was not affected by temperature. It was about 1.08 and 1.01 g of oil/g of dry fibre at 25 °C and 80 °C. Despite the significant functional properties of fibre concentrate, the presence of lead limits its use as an ingredient in the food industry. [less ▲]

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See detailCaractérisation de la sève du palmier dattier
Makhlouf-Gafsi, Inès; Mokni-Ghribi, Abir; Attia, Hammadi et al

Conference (2014, April 07)

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See detailEffet du traitement enzymatique sur la composition en polyphénols et sur le pouvoir antioxydant du sirop de dattes
Abbès, Fatma; Wissal, Kchaou; Blecker, Christophe ULg et al

Conference (2014, April 05)

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See detailAdding Value to Agricultural Products and Agrifood Byproducts by Highlighting Functional Ingredients
Besbes, Souhail; Attia, Hamadi; Blecker, Christophe ULg

in Journal of Chemistry (2014), 2014(848231), 1-2

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See detailImproving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier
Elleuch, Mohamed; Bedigian, Dorothea; Maazoun, Bouthaina et al

in Food Chemistry (2014), 145

Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These ... [more ▼]

Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These constituents provide high fibre content and technological potential for retaining water and fat. Standard halva supplemented with date fibre concentrate, defatted sesame testae and emulsifier was evaluated for oil separation, texture and colour changes, sensory qualities and acceptability to a aste panel. Addition of both fibres with an emulsifier, improved emulsion stability and increased the hardness of halva significantly. The functional properties of sesame testae and date fibres promote nutrition and health, supplying polyphenol antioxidants and laxative benefits. [less ▲]

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See detailImpact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
Yaich, Hela; Garna, Haikel; Besbes, Souhail et al

in Food Hydrocolloids (2014), (40), 53-63

The impact of the extraction conditions has been studied on the yield, chemical composition, rheological and textural properties of ulvan from the green seaweed Ulva lactuca. High ulvan yield was obtained ... [more ▼]

The impact of the extraction conditions has been studied on the yield, chemical composition, rheological and textural properties of ulvan from the green seaweed Ulva lactuca. High ulvan yield was obtained after combining enzymatic and chemical extraction but the lowest yield results at the drastic conditions (pH 1.5 and 90 C). Besides, solvent acidity was an important parameter controlling the ulvan extraction efficiency. The different extraction processes affected chemical composition of ulvan extracts and in particular, sulphate, ash and sugar contents. Low proportions of galactose, glucose and protein were also found in sulphated polysaccharides. The extract, which is resulted from combined enzymatic and chemical extraction, was mainly composed of high peak molecular weight polysaccharides. Ulvan hy-drocolloids demonstrated a pseudoplastic behavior. Viscoelastic behavior was carried out at a concen-tration of 1.6% (w/v) in the presence of 7 mM sodium tetraborate and at pH 7.5. However, polysaccharides formed a gel. It was not the case for the extract at pH 1.5 and 90 C under the same conditions. The results showed that a significant effect of the conditions of extraction on the textural characteristic (firmness, springiness and adhesiveness) of ulvan gels. [less ▲]

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See detailOsmotic dehydration of pomegranate seeds (PUNICA GRANATUM L.)
Bchir, Brahim ULg; Besbes, Souhail; Attia, Hamadi et al

Poster (2013, May 30)

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose/sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar. [less ▲]

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See detailEffect of extraction conditions on the yied and purity of ulvan extracted from Ulva lactuca
Yaich, Hela; Garna, Haikel; Besbes, Souhail et al

in Food Hydrocolloids (2013)

A study of the influence of extraction conditions (pH: 1.5 and 2; temperature: 80 °C and 90 °C; extraction time: 1-3 h), on the yield, chemical composition and purity of the sulphated cell wall ... [more ▼]

A study of the influence of extraction conditions (pH: 1.5 and 2; temperature: 80 °C and 90 °C; extraction time: 1-3 h), on the yield, chemical composition and purity of the sulphated cell wall polysaccharides ulvan, extracted from the green seaweed Ulva lactuca and precipitated by alcohol is carried out. The alcohol precipitate yields varied from 21.68% to 32.67% (%dw/dw) depending on the pH. At pH 2, the alcohol precipitate yields and the uronic acid recovery from extract juice are higher than those obtained at pH 1.5. Other compounds than ulvan such as cellulose, hemicellulose, proteins and ash are solubilized from the cell walls of Ulva lactuca at both pH, and they are precipitated with alcohol. The alcohol precipitate obtained from different extraction conditions has high uronic acid (20.37%-23.60%) and neutral sugar content (20.09%-29.12%), especially when the conditions (pH, temperature) are drastic. It contains rhamnose (13.35%-15.59%), glucose (2.90%-10.97%), and xylose (2.36%-2.73%). A decrease in the molecular weight of ulvan was observed at acid pH, and for long extraction times. The presence of proteins (1.94%-2.32%) and inorganic material (33.36%-47.15%) in alcohol precipitate prove the lower purity of ulvan extracted and shows that ulvan precipitation with ethanol is not specific. © 2012 Elsevier Ltd. [less ▲]

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See detailEffect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup
Abbès, Fatma; Besbes, Souhail; Bchir, Brahim ULg et al

in Food Science & Technology International (2013), 19

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See detailEffect of air-drying conditions on physical and nutritional properties of osmotically pre-treated pomegranate seeds
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

Poster (2012, June 01)

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See detailEFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Borchani,, Chema; Masmoudi, Manel; Besbes, Souhail et al

in JOURNAL OF TEXTURE STUDIES (2011), 42(4), 300-308

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality ... [more ▼]

Date flesh fiber concentrate (DFFC) of Deglet Nour variety were extracted and incorporated in a bakery product. Dough rheological characteristics showed that water absorption, stability, index quality, resistance to deformation increased with the amount of added fiber, whereas degree of softening and extensibility decreased in all levels of fiber. Bread evaluation revealed that DFFC addition caused an increase of bread yield especially for the highest levels, a change of crumb color and an insignificant decrease of bread volume. Breads are subjected to sensory evaluation for odor, taste, crumb color, crumb smoothness and overall acceptability. Significant differences were not found (P > 0.05) between scores for all sensory parameters. [less ▲]

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