References of "Sindic, Marianne"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailCow milk coagulation: process description, variation factors and evaluation methodologies. A review.
Troch, Thibault; Lefebure, Emilie ULg; 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 ▲]

Detailed reference viewed: 16 (1 ULg)
Full Text
See detailProfil d'acides gras et stabilité oxydative d'huiles de brisures d'amandons et d'écarts de tri des amandes
Houmy, Nadia ULg; Melhaoui, R; Sindic, Marianne ULg 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 ▲]

Detailed reference viewed: 30 (4 ULg)
Full Text
See detailCARACTERISATION BIOCHIMIQUE DES AMANDES DE QUELQUES VARIETES D’AMANDIER EN CULTURE DANS LA REGION ORIENTALE DU MAROC
Melhaoui, Reda; Houmy, Nadia ULg; 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 ▲]

Detailed reference viewed: 35 (8 ULg)
Full Text
Peer Reviewed
See detailBotanical and Physicochemical characterization of almond population varietal in eastern Morocco
Melhaoui, Reda; Houmy, Nadia ULg; 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 ▲]

Detailed reference viewed: 26 (4 ULg)
Full Text
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; Mansouri, Farid; Sindic, Marianne ULg 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 ▲]

Detailed reference viewed: 24 (5 ULg)
Full Text
See detailLes produits "sans", pas sains ? Quelle composition modifiée ?
Sindic, Marianne ULg

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 ▲]

Detailed reference viewed: 38 (1 ULg)
Full Text
Peer Reviewed
See detailFlavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco
Mansouri, Farid; Ben Moumen, Abdessamad; Richard, Gaetan ULg 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 ▲]

Detailed reference viewed: 22 (3 ULg)
Full Text
Peer Reviewed
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 ULg; Despret, Xavier; Sindic, Marianne ULg 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 ▲]

Detailed reference viewed: 31 (10 ULg)
Full Text
Peer Reviewed
See detailChemical composition, vasorelaxant, antioxidant and antiplatelet effects of essential oil of Artemisia campestris L. from Oriental Morocco
Dib, Ikram; Fauconnier, Marie-Laure ULg; Sindic, Marianne ULg 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 ▲]

Detailed reference viewed: 34 (3 ULg)
Full Text
Peer Reviewed
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 ULg; Sindic, Marianne ULg; Fauconnier, Marie-Laure ULg 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 ▲]

Detailed reference viewed: 18 (6 ULg)
Full Text
Peer Reviewed
See detailGeneral chemical composition of almonds (PrunusAmygdalusMiller) grown in eastern Morocco
Houmy, Nadia ULg; Sindic, Marianne ULg; Fauconnier, Marie-Laure ULg 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 ▲]

Detailed reference viewed: 13 (2 ULg)
See detailLes impacts socio-économiques des indications géographiques
Fassotte, Bérénice ULg; 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 ▲]

Detailed reference viewed: 37 (2 ULg)
Full Text
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 ▲]

Detailed reference viewed: 44 (3 ULg)
Full Text
Peer Reviewed
See detailConsumption patterns, bacteriological quality and risk factors for Salmonella contamination in meat-based meals consumed outside the home in Kigali, Rwanda
Niyonzima, Eugène; Ongol, Martin Patrick; Brostaux, Yves ULg et al

in Food Control (2016)

Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the ... [more ▼]

Meat-based meals are consumed as a source of animal proteins and constitute one of the leading vehicles for food borne infections in humans. The main objective of this study was to determine the consumption pattern and the bacteriological quality of meat-based meals consumed outside households in Kigali. A survey on meat consumption patterns was carried out in 400 households by using a questionnaire, whereas different meat-based meals were sampled from 150 snack bars and restaurants. Enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and the qualitative detection of Salmonella were carried out by using conventional culture methods. The results indicated that goat was the type of meat that was consumed the most outside the home in Kigali and the meat intake varied significantly (p ≤0.05) with the social category of the household. The average levels of total aerobic bacteria and E. coli in meat-based meals were found to be 4.7 and 1.4 log cfu/g, respectively, whereas Salmonella was detected in 11.7% of all meat-based meals. Eight factors mostly linked to the cooking treatments and hygienic handling practices for cooked meals were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in meat-based meals consumed outside the home in Kigali. The findings from this study strongly suggest the need for proper cooking and/or improvements in hygiene in the establishments selling ready-to-eat meat-based meals in Kigali, particularly those located in rural localities. [less ▲]

Detailed reference viewed: 47 (7 ULg)
Full Text
See detailWater Vapor Permeability of edible packaging based on native starch from improved cassava (Manihot esculenta Crantz) variety in Ivory Coast
Adjouman, Yao Désiré; Nindjin, C.; Tetchi, F.A. et al

Poster (2016, June 13)

Detailed reference viewed: 21 (1 ULg)
Full Text
Peer Reviewed
See detailEffects of protein source and cooking procedure on intestinal microbiota and on fermentation end-products in rats
POELAERT, Christine ULg; Despret, Xavier; Portetelle, Daniel ULg et al

Poster (2016, June)

Animal and plant proteins are major proteins sources in the human diet. After their enzymatic degradation in the upper gastro-intestinal tract, the undigested fraction of these proteins is available for ... [more ▼]

Animal and plant proteins are major proteins sources in the human diet. After their enzymatic degradation in the upper gastro-intestinal tract, the undigested fraction of these proteins is available for fermentation by the microbiota of the large intestine leading to the production of short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), ammonia, biogenic amines, sulphur metabolites, phenols and indoles. As some of these compounds have genotoxic and cytotoxic effects, protein fermentation is considered as detrimental to the host’s epithelial health. BCFA are usually used as a marker of intestinal protein fermentation. We studied in vivo the impact of proteins from animal and plant origin, raw or after a cooking procedure, on the composition of gut microbiota and on fermentation end-products. Weanling rats were used as models of the human gut microbiota. Eight experimental diets were formulated with beef meat (Longissimus dorsi), chicken meat (Pectoralis major), white pea beans (Phaseolus vulgaris), soybeans (Glycine max), used raw and cooked, as sole source of protein in the diet. One casein diet was used as control. All diets, formulated to contain 15% of raw protein, were given to seven rats for four weeks. After euthanasia, caecal contents were collected. Pyrosequencing analyses (Roche 454 GS Junior Genome Sequencer) were performed to study the microbial composition. SCFA and BCFA were measured using HPLC (Waters 2690). Microbial composition in the caecum is associated to the type of dietary protein and to the cooking procedure applied. The proportion of BCFA in the caecal content is mainly affected by the type of protein. So BCFA represent respectively 04-06% and 35-44% of total SCFA with diets based on plant and on animal proteins. In conclusion, both the type of protein and the cooking procedure could impact the gut microbiota in terms of composition and of fermentative capacity. [less ▲]

Detailed reference viewed: 79 (16 ULg)
Full Text
Peer Reviewed
See detailDaily intake and bacteriological quality of meat consumed in the households of Kigali, Rwanda
Niyonzima, Eugene ULg; Ongol, Martin Patrick; Brostaux, Yves ULg et al

in Food Control (2016), 69

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily ... [more ▼]

Meat is consumed worldwide as a source of animal proteins, but it is recognized as one of the most important vehicles for food borne infections in humans. This study was conducted to determine the daily intake; the levels of hygiene indicator bacteria, namely the total mesophilic bacteria (TMC) and Escherichia coli counts (ECC); and the prevalence of Salmonella in meat consumed within the households of Kigali (Rwanda). The survey on meat consumption was carried out in 400 households by using a questionnaire, whereas the bacteriological analyses of meat samples were performed by using conventional culture methods. The results from the survey indicated that beef was the type of meat mostly consumed in Kigali city households, and the daily meat intake significantly varied with the social category of the household. No significant difference was observed between daily meat intakes in different age classes of household members. In the samples where microorganisms were detected, the average levels of TMCs and ECCs in raw meat were found to be 5.4 and 1.6 log cfu/g, respectively, whereas in cooked meat they were significantly reduced to 3.1 and 1.1 log cfu/g, respectively. The prevalence of Salmonella was reduced from 21.4% in raw meat to 3.4% in ready-to-eat cooked meat. Salmonella was not detected in cooked meat consumed in high-income households. The results from this study highlight the need for hygiene improvements in meat shops as well as in the households of Kigali, particularly those with low and medium incomes. [less ▲]

Detailed reference viewed: 48 (26 ULg)
Full Text
Peer Reviewed
See detailCharacterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco
Mansouri, Farid ULg; Benmoumen, A.; Richard, Gaetan ULg et al

in Rivista Italiana Sostanze Grasse (2016), 93

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in ... [more ▼]

The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new high-density planting system of three European cultivars (Arbequina, Arbosana and Koroneiki), recently introduced in eastern Morocco. VOOs’ characterization has been carried out by analyzing several parameters, such as quality indexes, fatty acid contents, minor components, and olive oils’ oxidative stability index (OSI). In this study, we have also conducted a comparison between these monovarietal VOOs and olive oils of autochthones cultivar Picholine marocaine. Significant differences between the analyzed VOOs were highlighted. Koroneiki’s VOO had a high phenols content (493.66 mg/kg) and, consequently, the best oxidative stability (94.83 h); Arbrosana’s VOO was distinguished by its abundance of α-tocopherol (460.07 mg/kg) and by an intermediate OSI (64.83 h). In addition, results showed, firstly, that in all the analyzed oils decarboxymethyl ligstroside aglycone and decarboxymethyl oleuropein aglycone were the main phenolic compounds, and, secondly, that VOOs of Koroneiki and Arbosana seem to have similar profiles, with a high content of natural antioxidants and a high oleic/linoleic ratio, thus boasting a better shelf life. [less ▲]

Detailed reference viewed: 41 (7 ULg)
Full Text
Peer Reviewed
See detailInfluence of extraction conditions on characteristics of microbial polysaccharide kefiran isolated from kefir grains biomass
Pop Rodica, Carmen; Salanţă, Liana; M. Rotar, Ancuţa et al

in Journal of Food and Nutrition Research (2016)

Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass. Rheological behaviour and physico-chemical characteristics of kefiran solutions were influenced by the ... [more ▼]

Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass. Rheological behaviour and physico-chemical characteristics of kefiran solutions were influenced by the extraction parameters. Degradation of the polymer chain occurred at the highest temperature tested (100 °C). The intrinsic viscosity of kefiran solutions (0.1 g·ml-1) varied between 8.24 mPa at 100 °C to 19.32 mPa at 80 °C. Regarding rheological properties, kefiran solutions had characteristics of a Newtonian behaviour in diluted solutions and pseudoplastic at higher concentrations. High-performance liquid chromatography analysis of monosaccharides revealed that kefiran is composed of glucose and galactose in a relative molar ratio of 0.94–1.1. Infrared spectra of kefiran suggested the structure of α- and β-configurations in pyranose-form carbohydrates, which indicated a purified structure of kefiran. The molecular weight of kefiran polymer was between 2.4 × 106 Da and 1.5 × 107 Da, the values of molecular weight depending on extraction conditions. This polysaccharide was found to have higher intrinsic viscosity and higher apparent viscosity in aqueous solutions, which brings a perspective for its use as thickening or gelling agent in food, or as a matrix in film-forming solutions. [less ▲]

Detailed reference viewed: 115 (8 ULg)
See detailAOP/IGP : Gage d'origine et de spécificités ?
Tielemans, Magali ULg; Sindic, Marianne ULg

Conference given outside the academic context (2016)

Detailed reference viewed: 22 (7 ULg)