Jemni M.,Institute of the Arid Areas of Medenine |
Gomez P.A.,Technical University of Cartagena |
Souza M.,Statal University of Mato Grosso |
Chaira N.,Institute of the Arid Areas of Medenine |
And 3 more authors.
LWT - Food Science and Technology | Year: 2014
The work presented here aims to contribute with a sustainable alternative to chemicals for avoiding deterioration of harvested date palm fruits by evaluating the single or combined use of UV-C radiation and ozonated or electrolyzed water (EW). In this way, the effects of UV-C light (0; 2.37; 6.22; 8.29 and 12.14 kJ m-2) alone, and the combined effect of 6.22 kJ m-2 UV-C with neutral EW (NEW, pH 6.99, 870 mV ORP, 100 mg L-1 free chlorine), alkaline EW (AEW, pH 11.28, -880 mV ORP, 1.83 mg L-1 free chlorine) and ozonated (O3, 0.55 mg/L ozone) water on overall quality of Deglet Nour dates stored for 30 days at 20 °C were studied. Microbial growth, weight loss, firmness, pH, titratable acidity, moisture, water activity, sugars and phenolics content, antioxidant activity color and sensory quality were monitored. UV-C light, mainly at 6.22 kJ m-2, alone or combined with NEW, AEW and O3, kept the overall quality of dates during storage, Moreover, those treatments reduced the most mesophilic, coliforms, yeasts and molds counts. In summary, these combined emergent sanitizers could be useful for disinfection of fresh dates while keeping quality and prolonging shelf-life. © 2014 Elsevier Ltd. Source
Ghrairi F.,Laboratory of Biochemistry |
Lahouar L.,Higher Institutes of Biotechnology |
Amira E.A.,Higher Institutes of Biotechnology |
Brahmi F.,Sina |
And 3 more authors.
Industrial Crops and Products | Year: 2013
Raisins should be of particular interest in the investigation due to their unique phytochemical composition, and their natural qualities make them an appealing source of nutrients. In this study, physicochemical composition including weight, length, diameter, moisture, ash, protein, fat, carbohydrate, total sugar, fructose, glucose and some minerals (Na, Mg, K, Fe, Ca and P) of five Tunisian varieties of raisins were studied. Based upon statistical analysis, all varieties of raisins were a rich source of carbohydrate ranging from 65.86 ± 0.81% (in Meski) to 76.62 ± 0.86% (in Raseki), and glucose was the main sugar ranging from 32.37 ± 0.70% (in Meski) to 37.33 ± 0.28% (in Chriha) followed by fructose from 26.13 ± 1.14% (in Karkni) to 31.21 ± 0.29% (in Chriha). Important minerals were found in raisins include 628-854. mg/100. g DW potassium; 49.6-95.2. mg/100. g DW calcium and 28.67-41.79. mg/100. g DW magnesium. Considering the composition of raisins and the fact that they have no fat, it is no wonder that this fruit was considered a healthy snack. © 2012 Elsevier B.V. Source
El Arem A.,Higher Institute of Biotechnology of Monastir |
Saafi E.B.,Higher Institute of Biotechnology of Monastir |
Issaoui M.,Sina |
Ferchichi A.,Institute of the Arid Areas of Medenine |
And 3 more authors.
International Journal of Food Science and Technology | Year: 2012
Physico-chemical and aroma volatile compositions of three date palm cultivars were studied throughout fruit maturation (besser, rutab and tamr stages) during 2008 harvest season. The studied parameters varied significantly through the different stages, with some variations also depending on the cultivar. Length and width of the three types of dates showed a progressive decrease during ripening. The pH level, total sugars and ash contents significantly increased up to tamr stage. Conversely, moisture, lipid and protein contents decreased. The profile of the volatile aroma compounds was evaluated using solid-phase micro-extraction. Sixty-nine compounds were detected during maturation, accounting from 98.5% to 99.6% at besser, 93.1% to 99.2% at rutab and 94.3% to 98.4% at tamr stages of the total identified volatiles. The present study sheds more light on chemical characteristics of the studied cultivars that can be used in many industrial processes. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Source
Amira E.A.,Higher Institute of Biotechnology of Monastir |
Behija S.E.,Higher Institute of Biotechnology of Monastir |
Manel I.,Sina |
Nesrine Z.,Higher Institute of Biotechnology of Monastir |
And 4 more authors.
Food Chemistry | Year: 2011
The effect of maturity stage on the physicochemical composition and volatile components of date palm fruits (Phoenix dactylifera L.) was investigated at three different stages. Total sugars, pH, proteins and ash increased up to the full-ripe stage of all date types. On the contrary, weight, moisture and total lipids decreased across the same period. Pearson's test established significant differences (p < 0.05) between the different cultivars at each stage for all the parameters. Furthermore, multivariate tests show that the composition and the variation of the chemical compositions mainly depended on the cultivar kind. Eighty volatile compounds were identified during the maturation stages, 43 of them were newly identified in Tunisian date fruits. The profiles of volatile compounds seem to be similar for Degla and Horra varieties. Results from this work revealed essential information about the richness of littoral cultivars in many nutrients and the possibility of their uses as a functional food ingredient. © 2011 Elsevier Ltd. All rights reserved. Source