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Sfax, Tunisia

Kamel B.,Higher Institute of Biotechnology of Monastir | Boubaker K.,Higher Institute of Biotechnology of Monastir | Attia H.,Alimentary Analysis Unit
International Food Research Journal | Year: 2013

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese production based on actual conditions in this cheese plant. A specific model was developed to ameliorate the safety and quality of ricotta cheese products in this plant. Food safety measures were used at each step in the supply chain, but most of these measures were prerequisite programs rather than critical control points from a HACCP system.


Ennouri M.,Alimentary Analysis Unit | Ennouri M.,Higher Institute of Applied science & Technology of Mahdia | Ben Hassan I.,University of Sfax | Ben Hassen H.,University of Sfax | And 3 more authors.
Journal of Food Science and Technology | Year: 2015

Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance. © 2014, Association of Food Scientists & Technologists (India).


Ennouri M.,Higher Institute of Applied science and Technology of Mahdia | Ennouri M.,Alimentary Analysis Unit | Ammar I.,Alimentary Analysis Unit | Khemakhem B.,University of Sfax | Attia H.,Alimentary Analysis Unit
Journal of Medicinal Food | Year: 2014

Opuntia ficus-indica f. inermis (cactus pear) flowers have wide application in folk medicine. However, there are few reports focusing on their biological activity and were no reports on their chemical composition. The nutrient composition and hexane extracts of Opuntia flowers at 4 flowering stages and their antibacterial and antifungal activities were investigated. The chemical composition showed considerable amounts of fiber, protein, and minerals. Potassium (K) was the predominant mineral followed by calcium (Ca), magnesium (Mg), sodium (Na), iron (Fe), and zinc (Zn). The main compounds in the various hexane extracts were 9.12-octadecadienoic acid (29-44%) and hexadecanoic acid (8.6-32%). The antibacterial activity tests showed that O. inermis hexane extracts have high effectiveness against Escherichia coli and Staphylococcus aureus, making this botanical source a potential contender as a food preservative or food control additive. © 2014, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.


Ammar I.,Alimentary Analysis Unit | Ennouri M.,Alimentary Analysis Unit | Ennouri M.,Higher Institute of Applied science and Technology of Mahdia | Khemakhem B.,University of Sfax | Attia H.,Alimentary Analysis Unit
Industrial Crops and Products | Year: 2012

The chemical composition of hexane extracts from flowers belonging to two species of prickly pear, Opuntia ficus-indica (L.) Miller and Opuntia stricta (Haw.) Haworth has been studied by gas chromatography-mass spectrometry in four developmental stages of flower: vegetative, initial flowering, full flowering, and post-flowering stages. Remarkable differences were noted between the flowers' compositions. The main compounds were carboxylic acid (28-97%), terpenes (0.2-57%), esters (0.2-27%), and alcohols (<1.8%).The study of the biological activities showed that extracts were active in vitro towards four bacteria and two fungal strains. It exhibited remarkable activity against Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli.Antioxidant activity of the flowers extracts was evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method.Our findings demonstrate the interest of Opuntia flowers extract as a source of bioactive substances and its potential preservative use in food. © 2011 Elsevier B.V.


Ammar I.,Alimentary Analysis Unit | Ennouri M.,Alimentary Analysis Unit | Ennouri M.,Higher Institute of Applied science and Technology of Mahdia | Attia H.,Alimentary Analysis Unit
Industrial Crops and Products | Year: 2015

The effect of different extracting solvents used by two methods on the total polyphenols and flavonoids contents of Opuntia ficus-indica flowers was studied. The antioxidant activity of these extracts was investigated by using DPPH radical scavenging, reducing power and β-carotene bleaching assays. The results showed that extracts exhibited different levels of polyphenols contents and antioxidant activity. Thus, solvents with different polarities had significant effect on antioxidant activity. The methanolic and aqueous extracts proved best in terms of high extraction of phenolic compounds and antioxidant activity. Moreover, it can be concluded that extracts obtained by Soxhlet method were the most interesting in terms of antioxidant activity and proved that polyphenols responsible for the antioxidant activity of O. ficus-indica flowers are thermostable. These results showed that O. ficus-indica flowers could be a potential natural source of antioxidants that can be used in food and nutraceutical applications. © 2014 Elsevier B.V.

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