Ecole Superieure des Industries Alimentaires de Tunis ESIAT

Tunis, Tunisia

Ecole Superieure des Industries Alimentaires de Tunis ESIAT

Tunis, Tunisia
SEARCH FILTERS
Time filter
Source Type

Snoussi A.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Snoussi A.,Laboratoire Of Chimie Organique Et Structurale | Hayet B.H.K.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Hayet B.H.K.,Laboratoire Of Chimie Organique Et Structurale | And 8 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

Different extracts from myrtle berries were obtained using alcohol-water mixtures as an extraction medium in the range of 60-90% (v/v) to study the extraction efficiency in the preparation of myrtle liqueur. Flavonoids and anthocyanins were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry and quantified during the maceration period by HPLC coupled with ultraviolet/visible detection. The antioxidant activity was tested by the 2,2-diphenyl-1-picrylhydrazyl assay. Dry matter, pH, and color parameters (L, a, b) were also analyzed. At the end of the maceration period, EE80 showed better anthocyanins stability and the highest total antioxidant activity (87.5%). These results suggest that the use of ethanol 80% provides the extract with the best characteristics for liqueur preparation. The present study contributes significantly to increase the marketing appeal of myrtle berries. © 2011 American Chemical Society.


Telmoudi A.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Hamdouche Y.,CIRAD - Agricultural Research for Development | Hassouna M.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT
Vegetos | Year: 2015

Biopreservation has recently been endorsed as an alternative to reduce microbial risks and conserve fresh products. This study focused on the importance of lactic acid bacteria (LAB) and its efficiency as a bioprotective agent. One hundred and fifty LAB strains were isolated from iceberg lettuce, characterized and identified using 16S rDNA sequencing and API 50CH. All strains displayed a considerable antibacterial activity against pathogenic bacteria namely Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium and Staphylococcus aureus. All the isolates were found to correspond to Lactobacillus plantarum strain. The results deduced that the production of organic acids was the most frequent mechanism of inhibition used among the tested isolates. Furthermore, it was proven that LAB strain harmed the growth of two foodborne pathogen bacteria, S. typhimurium and L. monocytogenes, in shredded iceberg lettuce. © 2015, Society for Plant Research. All rights reserved.


Ksontini H.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Ksontini H.,CNRS Institute of Earth Sciences | Kachouri F.,Ecole Superieure des Industries Alimentaires de Tunis ESIAT | Kachouri F.,CNRS Institute of Earth Sciences | Hamdi M.,CNRS Institute of Earth Sciences
African Journal of Microbiology Research | Year: 2011

Eighty samples of raw milk, collected from eight Tunisian centres, were characterised. All these samples contained approximately 10 11 cfu/ml of mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), yeasts and coliforms dominated the microflora of these samples. They varied from 10 5 to 10 9 cfu/ml. More than 70% of the analysed samples contained 10 6 cfu/ml of Pseudomonas. The content of contaminating microflora like Staphylococcus, coliforms and mesophilic and thermophilic Bacillus ranged from 10 2 to 10 9 cfu/ml. However, mesophilic and thermophilic Clostridium were absent in all samples. This study could allow establishing the microflora distribution, revealing the non conformity of these eighty samples with standards, and pointing out eventual microbiological standards values of raw collected milk by comparison with standards. © 2011 Academic Journals.


PubMed | Ecole Superieure des Industries Alimentaires de Tunis ESIAT
Type: Journal Article | Journal: Journal of agricultural and food chemistry | Year: 2012

Different extracts from myrtle berries were obtained using alcohol-water mixtures as an extraction medium in the range of 60-90% (v/v) to study the extraction efficiency in the preparation of myrtle liqueur. Flavonoids and anthocyanins were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry and quantified during the maceration period by HPLC coupled with ultraviolet/visible detection. The antioxidant activity was tested by the 2,2-diphenyl-1-picrylhydrazyl assay. Dry matter, pH, and color parameters (L, a, b) were also analyzed. At the end of the maceration period, EE80 showed better anthocyanins stability and the highest total antioxidant activity (87.5%). These results suggest that the use of ethanol 80% provides the extract with the best characteristics for liqueur preparation. The present study contributes significantly to increase the marketing appeal of myrtle berries.

Loading Ecole Superieure des Industries Alimentaires de Tunis ESIAT collaborators
Loading Ecole Superieure des Industries Alimentaires de Tunis ESIAT collaborators