JSAA Proceeding Orales

Association mditerranenne
des Industries Agro-Alimentaires

JSAA-2017- Sousse- Tunisie C. Orales Plnires
JSAA-2017- Sousse- Tunisie Communications Orales

C. ORALE 1:
FOAMING AND ADSORPTION BEHAVIOR OF BOVINE AND CAMEL PROTEINS

MIXED LAYERS AT THE AIR/WATER INTERFACE
Roua LAJNAF1,2 ; Laetitia PICART-PALMADE2; Sylvie MARCHESSEAU2 ; Hamadi

ATTIA1 ;Mohamed Ali AYADI1*
1- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia.
2- Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5,
France.
Keywords : Camel milk, -lactalbumin, -casein, -lactoglobulin, Mixed systems, Foaming
properties.
Abstract: The aim of this work was to examine foaming and interfacial behavior of three
milk protein mixtures, bovine -lactalbumin--casein (M1), camel -lactalbumin--casein
(M2) and -lactoglobulin--casein (M3), alone and in binary mixtures, at the air/water
interface in order to better understand the foaming properties of bovine and camel milks.
Different mixture ratios (100:0; 75:25; 50:50; 25:75; 0:100) were used during foaming tests
and interfacial protein interactions were studied with a pendant drop tensiometer.
Experimental results evidenced that the greatest foam was obtained with a higher -casein
amount in all camel and bovine mixtures. Good correlation was observed with the adsorption
and the interfacial rheological properties of camel and bovine protein mixtures. The proteins
adsorbed layers are mainly affected by the presence of -casein molecules, which are
probably the most abundant protein at interface and the most efficient in reducing the
interfacial properties. In contrast of the globular proteins: -lactalbumin and -lactoglobulin
which involved in the protein layer composition but could not compact well at the interface to
ensure foams creation and stabilization because of their rigid molecular structure.
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C. ORALE 2:
IMPACT OF DRYING TEMPERATURE ON THE DYNAMIC VAPOR SORPTION

PROPERTIES OF CORN FLOUR
Sylvanus ODJO ;Franois HUART ;Paul MALUMBA ; Christophe BLECKER ;

Franois BERA
Food Process Engineering Laboratory, Gembloux Agro-Bio Tech, Universit de Lige: 2,

Passage des Dports, B-5030 Gembloux, Belgium
Keywords: Corn flour, Drying temperature, Sorption isotherm, Moisture.
Abstract: The use of corn flour in bakery has recently shown a growing interest, particularly
in the development of gluten-free baked products. Indeed, corn flour represents a good
alternative for wheat and corn based products can be used in the diet of people affected with
coeliac disease. A full development of gluten-free formulation with corn flour would however
be achieved through an in-depth knowledge of its technofunctional characteristics. During
drying, the major components (starch and protein) of corn grain undergo some structural
changes (partial gelatinization of starch and protein denaturation). All of these changes may
affect flour suitability for manufacturing gluten-free products. Nevertheless, there is a lack of
studies on how drying conditions may affect the functional properties of corn flour including
hydration properties and their adequacy to different gluten-free products. This study aimed at
assessing the impact of drying temperature on the hydration properties of corn flour by using
Dynamic Vapor Sorption (DVS) analysis. Corn grain dried in a fluidized-bed dryer at 54, 90
and 130C were milled and separated in different fractions according to their particle size
(224; 224<355; 355<500) and their chemical composition (starch, protein, fat
neutral and acid detergent fibres) were determined. Moisture sorption and desorption
isotherms obtained at different temperature (25, 40 and 50C) present as expected, a
sigmoidal shape depicting an increase with the equilibrium moisture content with the water
activity. Analysis of the DVS data was performed using the Brunauer-Emmett-Teller (BET)
and Guggenheim, Anderson, and de Boer (GAB) theories to obtain the monolayer moisture
content value (Xm). This parameter which varied between 3.61 and 5.59, decreased with the
increase in corn grain drying temperature. This suggests that the structural modification
occurred within the corn kernel during drying lead to a reduction in the number of active sites
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for water binding because of the physical and chemical changes in the product induced by
drying temperature.
C. ORALE 3:
PHYSICOCHEMICAL PROPERTIES OF SPRAY DRIED CAMEL MILK POWDER:

A COMPARISON WITH COW MILK POWDER
Ahmed ZOUARI 1,3*; talo Tuler PERRONE 2,3; Anne DOLIVET 3; Pierre SCHUCK 3;
Frdric GAUCHERON3; Hamadi ATTIA 1; Mohamed Ali AYADI 1.
1-Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax,
Tunisia; *ahmedzouarri@yahoo.fr
2-Department of Food Technology, Federal University of Viosa, Minas Gerais, Brazil
3-Science and Technology of Milk and Egg, INRA-Agrocampus Rennes, France
Keywords: Spray drying, Dromedary milk, Milk powder
Abstract: Raw camel milk is widely consumed for its nutritional and therapeutic properties.
Rare investigations were conducted to understand its behavior during the spray drying
process. The knowledge transfer from cow milk spray drying to camel milk is a challenge for
industrial production and need to be studied firstly at laboratory scale. In this context and at
the same spray drying conditions, the influence of air outlet drying temperature variation (T:
0, 12, 24 C) and the milk fat content (1, 14, 27 g/l) on water activity (a w), bulk density, free
fat and glass transition temperature (Tg) of cow and camel milk powders were studied.
Following the central composite face-centered experimental design, our findings showed that
increasing the air outlet drying temperature lead to significant decreases in of a w and powder
density of camel and cow milk powders. Free fats were higher in camel milk powder than cow
milk powder and their level was influenced by the increase of air outlet temperature and milk
fat content. Finally, the Tg values increased with the increase of air outlet drying temperature.
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Moreover, at the same aW, Tg was lower for camel milk powder than cow milk powder
(aw=0.21, Tg were 40C and 50C for camel and cow milk powders, respectively). These
results confirmed the ability of camel milk to be spray dried with some technological
adaptation.
C. ORALE 4 :
EFFET DE LIRRRADIATION GAMMA SUR LA FORMATION DES RADICAUX

LIBRES ET LES PROPRIETES STRUCTURALES DES AMIDONS DE BLE ET DE
POMME DE TERRE
Hager ATROUS1,2; Faouzi HOSNI3; Sabine DANTHINE4; Christophe BLECKER4;

Hamadi ATTIA2; Dorra GHORBEL2,5
1- Universit de Carthage, ESIAT, Av. Alain Savary, Tunis, Tunisie.

2- Universit de Sfax, ENIS, LAVASA, BPW 3038, Sfax, Tunisie.
3- CNSTN, Technopole de Sidi Thabet, 2020, Ariana, Tunisie.
4- Universit de Lige, GxABT, Passage des Dports 2, 5030 Gembloux, Belgique.
5- Universit de Carthage, INSAT, Centre Urbain Nord, B.P. 676, 1080, Tunis, Tunisie.
Mots cls : Amidon, Irradiation gamma, RPE, FTIR, DRX.

Rsum: Les amidons de bl et de pomme de terre ont t soumis des doses dirradiation de
1, 5, 10, 20 et 50 kGy. Leffet de lirradiation gamma sur les proprits structurales de ces
amidons issus de sources botaniques diffrentes a t dtermin par des analyses par la
rsonance paramagntique lectronique (RPE), la spectroscopie infrarouge transforme de
Fourier (FTIR) et la diffraction des rayons X (DRX). La FTIR a montr une diminution de
lintensit de labsorbance relative au mode de liaison glycosidique, au mode de liaison de la
molcule deau et aux modes de vibration C-H avec laugmentation de la dose dirradiation.
Lamidon de pomme de terre a prsent une diminution des intensits plus intense que celle
de lamidon de bl. La diminution des intensits des absorbances met en vidence la coupure
des liaisons chimiques. Cette diminution a t explique par leffet des radicaux libres gnrs
par lirradiation. Lidentification et le suivi de la formation de ces espces radicalaires ont t
assurs par la RPE. Lanalyse a permis la dtection de trois signaux RPE aprs irradiation de
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lamidon de bl tandis que lamidon de pomme de terre na prsent quun faible signal.
Ltude de la cintique de la formation des radicaux libres des amidons irradis 10 et 50
kGy a montr que lintensit des spectres RPE diminue considrablement aprs trois jours de
lirradiation et continue diminuer avec lapparition de nouveaux radicaux et la disparition
dautres. Ltude de la structure cristalline des amidons par diffraction des rayons X a montr
que lamidon de bl prsente une morphologie de type A caractristique des amidons de
crales alors que lamidon de pomme de terre possde une morphologie de type-B
caractristique des amidons de tubercules. Aprs irradiation, le profil de diffraction des rayons
X, et par consquent le type de morphologie caractristique de chaque amidon na pas chang
avec lirradiation. Par consquent, les doses dirradiation croissantes nont pas affect la
structure cristalline de ces diffrents amidons malgr quelles aient provoqu la dgradation
des macromolcules constituant les granules damidon suite la formation des radicaux
libres.
C. ORALE 5:
INVESTIGATION ON THE EMULSIFYING PROPERTIES OF A-LACTALBUMIN

OF DROMEDARY MILK COMPARED TO COW MILK
Marwa ELLOUZE1; Christophe VIAL2; Mohamed Ali AYADI1; Hamadi ATTIA1
1-Analysis, Valorisation and food security laboratory of the National engineering School of
Sfax.
2-Process Engineering, Energy and Biosystems axis of Pascal institution of Clermont-
Ferrand.
Keywords: Alpha-lactalbumin, Cow milk, Dromedary milk, Oil-in-water emulsion, Stability,

Viscosity, Surface hydrophobicity.
Abstract: Oil-in-water emulsions (20.0 wt% colza oil) stabilized by dromedary and cow
alpha-lactalbumin (ALA) treated at different pH (3.0, 6.0 or 9.0) and temperature (25, 65 and
95C) were prepared. The effect of physicochemical treatments of both ALA-proteins on the
emulsifying properties was examined. By increasing treatment temperature, changes in
dromedary-ALA conformation allowed for greater surface hydrophobicity and caused changes
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in surface charge, especially at pH 3.0. The combined effect of high temperature to low pH
also influenced interface adsorption to the oil layer for dromedary ALA more than cow ALA
where enhanced attraction was observed resulting in enhanced aggregation and lower
hydrophobicity. Findings indicate that changes to protein conformation using various pH and
temperature treatments influenced their surface chemistry, aggregation and the ability to align
at the oilwater interface. Overall, ALA dromedary emulsions were found to be more stable at
65C and pH 9.0 due to the greater amount of electrostatic repulsive forces between oil
droplets. Whereas ALA cow emulsion showed less stability at similar pH and temperature.
The viscosity values are greater for dromedary ALA emulsions in comparison with cow ALA
emulsions for pH 3.0 and 9.0. Under the conditions examined in this study, ALA of
dromedary milk treated at 65 C and at pH 9.00 resulted in the best emulsifying properties,
showing good correlation between interfacial tension and emulsion formation as well as
between interfacial adsorption and emulsion stability for dromedary ALA protein.
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C. ORALE 6:
TUDE DE LEFFET DE LA TAILLE DES PARTICULES DES ECORCES

DAGRUMES SUR LEUR RENDEMENT DEXTRACTION EN HUILES
ESSENTIELLES
Djamel EL-HADI*
Laboratoire danalyse fonctionnelle des procds chimiques, Dpartement de Gnie des

Procds, Universit de Blida 1, BP 270 -09000 Blida Algrie
*elhadi64djamel@yahoo.fr
Mots cls : Ecorce, Agrume, Granulomtrie, Huile essentielle, Rendement
Rsum: La valorisation des rsidus agroalimentaires est le remploi, le recyclage ou toute

autre action visant obtenir, partir des dchets, des matriaux rutilisables, telles que : les
pectines, les huiles essentielles, les alcools, etc. Les travaux raliss dans le domaine de
lextraction des huiles essentielles, sont bass sur lvaluation du rendement, de la
composition et de la caractrisation physicochimique des huiles extraites, sans considrer
leffet de la taille des particules de la matire vgtale trait. Pour une meilleure valorisation
des corces dagrumes en huiles essentielles, notre travail porte sur ltude leffet de la taille d
(diamtre quivalent en mm) des particules des corces de deux varits dagrumes
(loranger : citrus sinensis et le citronnier : citrus limonum), sur leur rendement dextraction
en huile essentielle exprim en (% massique). Les corces ont subi un schage sur une
priode de 15 jours lair libre. Par la suite, plusieurs oprations sont ralises telles que le
dcoupage, le broyage, le tamisage et en fin lanalyse granulomtrique. Lextraction de lhuile
essentielle est ralise lchelle laboratoire par hydro distillation de type "Clevenger" sur les
tamisas de diffrentes tailles. Les rsultats obtenus montrent que le rendement de lhuile
essentielle de lorange varie entre 1,13% (1mm<d<2mm) et 3,13% (d<0,5mm) ; et entre
1,06% (1mm<d<2mm) et 2,12% (d<0,5mm) pour le citron. Daprs ces rsultats, nous
remarquons que le rendement en huile essentielle est inversement proportionnel avec la taille
des particules du tamisa trait. Les rsultats de mesure des indices de rfraction 20C pour
diffrents diamtres (1.472 pour lorange et 1.453 pour le citron), montrent que le diamtre
des particules na pas une influence significative sur la composition chimique des huiles
extraites.
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C. ORALE 7:
EXTRACTION, IDENTIFICATION BY GC-MS OF THE BIOACTIVE MOLECULES

OF ROSMARINUS OFFICINALIS L OF MEDEA IN ALGERIA
1,2,3*
Zoheir AMROUCHE ; Djamel El HADI1; Marie laure FAUCONNIER2 ; Arezki
BITAM3
1-Departement of industrial chemistry, functional analysis of chemical process

laboratory,University ofBlida1-Algeria; *Zoheir.amrouche@yahoo.fr
2-General and organic chemistry laboratory Agro-biotech Gembloux, University of Liege-
Belgium.
3-Department of food technology, National Higher school of Agronomy Algiers -Algeria.
Keywords: Bioactive Molecules, Rosmarinus officinalis, GC-MS, Antioxidant activity,

Antibacterial activity.
Abstract: Plants were always a part of the everyday life of the man, because he uses it to look
after itself for a long time. Medicinal plants were used during centuries as remedies for the
human diseases because they contain components of therapeutic value. Oil is located in
various parts of plants (flowers, sheets, barks, wood, fruits, seeds etc.), for the obtaining of
these gasolines there are several variable techniques. Essential Oil content bioactive
molecules, exhibiting a multiple biological activities. Within the framework of the valuation
of the Algerian botanical species, and considering the therapeutic virtues which represents
Lamiacees, we were interested in the extraction of Rosmarinus Officinalis L essential oil,
coming from the region of Medea-Algeria. A study Physico-chemical, biological : the test of
antibacterial activity, so antioxydant activity and the molecular identification of the
compositions by the technique of GC-MS on essential oil Rosmarinus officinalis. The yield
obtained from leaves. This yield is in accordance with the standards recommended
international. The composition of the essential oil was analyzed by chromatography in gas
phase GC-MS, 20 compounds were identified the main components of which are: camphor
(35.45 %), Eucalyptol (15.45 %), Comphne (15.17 %), - pinne (13.17 %). The obtained
results show that the essential oil of Rosemary has a big antioxidizing activity. The study of
the antibacterial power by the method of distribution of records(disks), essential oils howed
an activity moderated against E coli, Staphylococcus and Pseudomonas, Klebsiella. In food
systems, antioxidants are useful in retarding lipid oxidation and protect during storage.
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C. ORALE 8 :

EVALUATION OF PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY
CHANGES IN OLIVE FLOWERS DURING DEVELOPMENT USING HPLC/DAD
AND LC-MS/MS
Ons Rekik1 ; Amir BEN MANSOUR1 ; Mohamed BOUAZIZ1, 2*
1-Laboratoire dElectrochimie et Environnement, Ecole Nationale dIngnieurs de Sfax

BP 1173 3038, Universit de Sfax, Sfax, Tunisie.
2-Institut Suprieur de Biotechnologie de Sfax, Universit de Sfax, BP 1175 3038, Sfax,
Tunisie.
*mohamed.bouaziz@fsg.rnu.tn
Keywords: Antioxidant activity, Chemlali olive flowers, HPLC/DAD, Phenolic compounds,

LC-MS/MS
Abstract:The present research was achieved on olive flowers of Tunisian olive cultivar. It
aimed at studying the effects of olive flower development on phenolic compounds and
antioxidant activity. In addition, phenolic compounds were determined by LC-MS/MS and
HPLC/DAD.
The HPLC/DAD analysis indicated that Oleuropein Aglycon (from 1.158 to 3.746 g/kg),
followed by Hydroxytyrosol (from 0.168 to 1.581 g/kg) and Oleoside (from 0.143 to 1.325
g/kg) were the predominant phenolics in olive flowers extracts during development stages.
Total phenols contents were ranged from 2.455 to 8.541 g/kg Gallic acid equivalent per kg
extracts during all steps of the flower development. A correlation between antioxidant activity
and total phenolic contents was determined.
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C. ORALE 9:
EFFECTS OF ARTICHOKE (CYNARA CARUNCULUS L.) LEAF POWDER ON THE

QUALITY OF CONSERVED DRY SAUSAGES OF CULLED EWES
Souha TIBAOUI 1*; Ines ESSID1; Samir SMETI2; Naziha ATTI2

1. Department of Animal Resources, Fisheries and Food Technologies, INAT, 43 avenue
Charles Nicole, Carthage University, Tunisia; *souhatibaoui@gmail.com
2. Animal and Forage Productions, National Institute of Agronomic Research of Tunisia,
Carthage University, Tunisia.
Keywords: Artichokes, sheep, conservation procedure, Sausages quality.
Abstract: The purpose of this study was to evaluate the effect of Artichoke leaf powder (AP)
addition to sunflower oil during conservation on the quality of dry sausages produced from
meat of culled ewes. Shoulder and leg meat from culled Barbarine ewes was used to prepare
sausage batter according to the following formulation: 80 % muscle, 20 % fat tail, 3 % salt
and 1 % paprika. Muscle and fat tail were minced, mixed and the sausage mixtures were
manually stuffed into natural sheep casings (20 cm of length and about 4 cm of diameter) and
then dried in ambient temperature during 6 days. After drying, sausages were divided into 2
groups: the first one, served as a control (C), was conserved in sunflower oil, while the second
group (AP) was conserved in sunflower oil added with 6 % of AP. The samples were stored
for 28 days in ambient temperature and the physical, chemical and microbiological analyses
were performed at the end of the storage period.All color components were influenced
(P<0.05) by the addition of 6 % of APin sunflower oil except the lightness (L*; P>0.05). The
redness (a*) and yellowness (b*) were significantly lower for C samples where it reached,
respectively, 0.49 and 4.62 against 0.52 and 4.93 for AP samples. Also, the addition of 6 % of
the AP caused significant decrease (P<0.05) of the pH values from 5.51 in C group to 5.45 in
AP group. Similarly, the addition of 6% of AP has significantly decreased TBARS values
from 2for C samples to1.65 (mg MD/Kg meat) for AP samples.On the other hand, the addition
of 6% of AP allowed a significant (P<0.05) reduction of yeast and mold number which was in
the range of 3.53 against 3.38 log UFC/g for Cand AP group, respectively. The number of
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total coliforms has also decreased from 2.93 log UFC/g for C group to 2.91 log UFC/g for AP
sausages. The addition of APto sunflower oil did not have a negative effect on the
development of lactic bacteria, which was in the range of 2.35 and 2.44 log UFC/g for C and
AP sausages, respectively.
C. ORALE 10:
PREVALENCE AND ANTIMICROBIAL RESISTANCE PROFILES OF

CAMPYLOBACTER ISOLATED FROM POULTRY IN TUNISIA
Manel GHARBI; Awatef BEJAOUI; Ahlem JOUINI; Abderrazek MAAROUFI
Laboratory of Epidemiology and Microbiology, Bacteriology and Biotechnology

Development Groups, Pasteur Institute of Tunisia (IPT), Tunisia. BP 74, 13 place Pasteur,
Belvdre, 1002 Tunis, Tunisia, University Manar.
Mots cls : Prevalence, Resistance, Campylobacter, Poultry.
Rsum: Background: Campylobacter is now recognized worldwide as a leading cause of

bacterial gastroenteritis in humans. Campylobacter species are common commensals in the
intestinal tracts of poultry and livestock, and food products of animal origin are frequently
associated with reported cases of illness.
Materials/Methods: Bacterial isolation was performed on selective media Karmali agar for
Campylobacter, after a pre-enrichment step in Bolton Broth for 48 hours at 42 C. The
campylobacter isolates was characterized and identified by a variety of conventional
biochemical tests and the molecular identification was performed by specific 16s PCR for
campylobacter and Multiplex PCR of cytolethal toxin gene cdtA for the characterization for
C.jejeuni and C .coli species. Susceptibility antimicrobial testing was carried by disk
diffusion.
Results: 1000 cloacal swabs from different breeding of poultry in north region of Tunisia were
used in this study. A total of 160 isolates present the biochemical and morphological
characteristics of campylobacter. The molecular analysis showed that all the strains have a
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specific 16s gene of campylobacter and the majority is assigned to C.jejuni and C. coli. The
phenotype of antibiotic resistance reveals that the majority of strain was tetracycline and
quinolone resistance.
Conclusion: This study is the first in Tunisia which report that poultry can be a reservoir of
C.jejuni and C. coli and present antibiotic resistant phenotype. Campylobacter multiresistant
can cause potential risk of public health.

C. ORALE 11:
THE IMPACT OF FERMENTATION WITH EXOPOLYSACCHARIDE PRODUCING

LACTIC ACID BACTERIA ON THE QUALITY OF SOURDOUGH BREADS
Asma MAHMOUD1*; Rossana CODA2; Henry MAINA2; Moktar HAMDI1; Kati

KATINA2
1- Laboratory ofEcological and Technological Microbiology, National Institute of Applied

Sciences and Technology (INSAT), 1080 Tunis, Tunisia; * asma.mahmoud.88@gmail.com
2- Department of Food and Environmental Science, University of Helsinki, P.O Box 66
(Agnes Sjoberginkatu 2), Finland.
Key words: Lactic acid bacteria, Exopolysaccharide, Tunisian sorghum, Sourdough bread.
Abstract: Fermentation with lactic acid bacteria (LAB) offers a natural means to modify
technological and nutritional properties of foods and food ingredients. This study explored the
impact of fermentation with different exopolysaccharide (EPS) producing LAB on the quality
of sourdough breads from various flours, with the focus on sensory and textural properties.
The optimization of EPS producing LAB using Weissella Confusa (2 strains) and Weissella
Cibaria (2 strains) in various sourdough flours (White Sorghum, Tunisian Sorghum, Pearl
millet and Fonio) revealed an obvious slime production for Tunisian sorghum and Fonio
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sourdough fermented with Weissella Confusa in the presence of sucrose. A new specific
enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With
this method, we could proof significant production of polymeric dextran in sourdoughs.
W. confusa efficiently produced dextran from the added sucrose in Tunisian sorghum
sourdough without strong acid production. The produced dextran significantly increased the
viscosity of the sourdoughs (was 16 times higher after 24h fermentation compared to t0).
Application of EPS+ Tunisian sorghum sourdough in wheat bread baking at the 40% addition
level, provided a significant increase of the specific volume (up to 20%) and improved
significantly (P<0.05) the crumb softness and the elasticity(40%- 25%) during 5 days of
storage. The intensity of the flavor was the main difference beween T. Sorghum bread and
control wheat bread; However the addition of EPS+ Sorghum sourdough increase
significantly (P<0.05) the score of the moistness of the crumb and the mouthfeel of the crust.
Results of this study demonstrated that EPS formed during sourdough fermentation can be
successfully applied in T. sorghum flours to improve their bread-making potentials.

C. ORALE 12:
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ETUDE DU POTENTIEL CONSERVATEUR DE LHUILE ESSENTIELLE DE

MENTHA PIPERITA UTILISEE SEULE ET EN COMBINAISON AVEC LA
BACTERIOCINE BACTN635 SUR LA VIANDE HACHEE DU BOEUF
Slim SMAOUI1; Anis BEN HSOUNA1; Aida LAHMAR1; Karim ENNOURI1; Mohamed
BOUAZIZ2; Lotfi MELLOULI1
1- Laboratory of Microorganisms and Biomolecules of the Center of Biotechnolgy of Sfax-
Tunisia. Road of SidiMansour , Km 6 B.P. 1117, 3018 Sfax-Tunisia.
2-Higher Institute of Biotechnology of Sfax-Tunisia.
Mots cls : Huile essentielle, Mentha piperita, BacTN635, Viande hache du boeuf,
Conservation.
Rsum: La conservation des aliments demeure un problme majeur dans le secteur agro-
alimentaire cause des phnomnes dordre microbiologique et doxydation. Pour faire face
ces problmes, les bactries lactiques produisant des bactriocines, sont actuellement trs
recherches pour utilisation dans la conservation des produits alimentaires bruts et
transforms. Egalement lessor de la chimie a permis lapparition et lapplication de nouvelles
substances chimiques partir des plantes aromatiques. Parmi les plantes aromatiques, figure
la menthe poivre : Menthapiperita. Dans cette tude, nous nous sommes intresss tudier
lutilisation de lhuile essentielle de Menthapiperita (HEMP) seule et en combinaison avec la
bactriocine BacTN635 pour la conservation et lamlioration des qualits microbiologiques,
physico-chimiques et sensorielles de la viande hache du buf durant son stockage 4C.
Lanalyse de lHEMP a t effectue par GC/MS. La bactriocine BacTN635, secrte par
Lactobacillus plantarum sp. TN635, a t utilise durant cette tude. Lutilisation de lHEMP
seule (0.25 et 0.5%) et en combinaison avec Bac TN635 500U et 1000U/g dans la viande
hache du buf a t procd pendant 21 jours 4C. Les analyses microbiologiquesde la
FMAT, la flore psychrophile et les Enterobacteriaceaeont t effectues par la norme ISO.
Lvolution physicochimique du : pH, TBARS et MetMb de la viande lors du stockage a t
tudie. Une chelle hdonique 9 points a t utilise pour l'valuation sensorielle. LHEMP
montre une richesse en menthol (33,59%) et iso-menthone (33%). LHEMPutilise seule
limite la dtrioration microbienne de la viande hache (P<0.05). La combinaison entre
HEMP et BacTN635 conduit une diminution de l'oxydation lipidique des valeurs de TBARS
et ralentit l'accumulation de MetMb. Cette combinaison tait plus efficace (P<0.05) contre la
prolifration de la microflore et augmentait la qualit sensorielle prolongeant la dure de la
conservation de la viande bovine d'environ sept jours. Globalement, l'effet de la conservation
le plus fort a t obtenu en utilisant la combinaison de EOMP 0.5% avec BacTN535
1000AU /g.
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C. ORALE 13 :
FORMULATION DES PREPARATIONS LIQUIDE ET SOLIDE A BASE DE

BIOSURFACTANTS DE BACILLUS SUBTILIS SPB1 DESTINEES A DES
UTILISATIONS ALIMENTAIRES
Mouna BOUASSIDA1; Nada FOURATI1; Semia CHAABOUNI1; Dhouha GHRIBI1,2

1-Laboratoire damlioration des plantes et valorisation des agro-ressources, ENIS, Universit
de Sfax-Tunisie.
2-Institut Suprieur de Biotechnologie de Sfax-ISBS, Universit de Sfax-Tunisie.
Mots cls: Biosurfactants, Additifs, Formulation, Application alimentaire, Proprits

fonctionnelles.
Rsum: La plupart des tensioactifs utiliss actuellement sont produits par synthse
chimique. Toutefois, l'intrt pour les surfactants d'origine microbienne a considrablement
augment durant la dernire dcennie. Ces biomolcules sont reconnues pour tre non
toxiques, biodgradables et utilisables dans des conditions extrmes, ce qui a permis leur
utilisation et le remplacement possible des surfactants chimiques. En industrie
agroalimentaires, une grande attention a t porte vers ces biosurfactants en raison de leur
proprits fonctionnelles (mulsifiant, moussant) et biologiques (antiadhsif,
antimicrobiennes) trs demandes. Ainsi, dans ce travail, nous nous sommes intresss
prparer des formulations base de biosurfactants de Bacillus subtilis SPB1 utilisables dans
des prparations alimentaires sous forme liquide ou sous forme de poudre mouillable et ceci
en utilisant la mthodologie des plans dexpriences. Concernant la formulation liquide, nous
avons adopt un plan Box-Bhenken afin de dterminer les proportions relatives des diffrents
composants pour une meilleure activit mulsifiante et une meilleure proprit de surface.
Dans cette prparation, nous avons utilis le biosurfactant (X1) comme principe actif, le
glycrol (X2) comme agent antigel et la gomme arabique (X 3) comme agent stabilisant
empchant la sparation des particules et des phases au cours du stockage. Ainsi, nous avons
pu formuler une prparation de biosurfactants ayant des activits optimales de surface,
mulsifiante (E24) et moussante, respectivement, gales 40,18 0,39 mN/m, 81,72% et
50%. Dans un deuxime volet et afin de prparer une formulation de biosurfactants sous
forme de poudres mouillables, nous avons adopt un plan de mlange trois facteurs pour
optimiser les quantits du principe actif (Biosurfactant, X1), de lantiagglomrant (E341, X2)
et de lagent de charge (maltodextrine, X3). Une formule ayant une activit mulsifiante gale
91,57 % a t optimise. Dans les deux plans, nous avons remarqu une forte corrlation
entre les valeurs exprimentales et thoriques dus des facteurs de corrlation multilinaire
R2 proches de 1. En conclusion, la diversit de leurs applications potentielles et la rduction
des cots de production par l'utilisation de procds de fermentation rendent ces
biosurfactants trs attractifs en termes socio-conomiques.
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C. ORALE 14 :
LES MACROMYCETES COMME BIO-ACCUMULATEURS DU ZINC DANS LA

REGION DE SOUK-AHRAS (ALGERIE)
Lynda HAOUAM*; Imene BOULIFA
Dpartement de Biologie, Facult des sciences et de la nature, Universit de Souk-Ahras,

Algrie.
*
haouam@univ-soukahras.dz
Mots cls : Macromyctes, Zinc, Accumulation, Rgion de Souk-Ahras, Algrie.

Rsum : Les champignons, que lon nomme galement myctes, ont communment t
diviss en deux groupes : les champignons infrieurs (Micromyctes) et suprieurs
(Macromyctes). A la diffrence des vgtaux suprieurs contenant de la chlorophylle et qui
peuvent se nourrir de manire autonome partir des lments minraux disponibles dans leur
environnement. Ils sont htrotrophes dpendant troitement dautres tres vivants pour leur
subsistance. Son cycle de reproduction se fait par spores. Les champignons suprieurs sont
classs dans lembranchement des Basidiomycte. Cette tude a permis dobtenir un ensemble
de rsultats depuis linventaire des champignons macroscopiques dans les trois sites de la
Wilaya de Souk-Ahras (Taoura, Zaarouria et Ain Zana). On a identifis 48 espces diffrentes
dont 19 espces sont comestibles (Lentinus tigrinus, Agaricus campestris, Lepista nuda,
Russula cyanoscantha Clitocybe gibba, Leucoagaricus leucothitesetc.) et 29 sont toxiques
(Coprinus romagnesianus, Amanita proxima, Volvaria gloiocephala, Tricholoma
inamoenumetc.).
La dtermination et la quantification du Zn seffectuent laide du spectrophotomtre
d'absorption atomique flamme. Les rsultats montrent que les concentrations du Zinc (Zn)
accumul par les champignons identifis se diffrent entre les espces de la mme rgion et
aussi entre le chapeau et le pied de la mme espce.
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C. ORALE 15 :
ETUDE DES PROPRIETES STRUCTURALES ET FONCTIONNELLES DES

FRACTIONS PROTEIQUES DE LA SPIRULINE
Sonda BENELHADJ1,2; Hager ATROUS3; Afef GHOUILLI3; Rached BEN HASSEN3;
Hamadi ATTIA2; Dorra GHORBEL1,2
1-University of Carthage, INSAT, Centre Urbain Nord, B.P. 676, 1080, Tunis, Tunisia.
2-University of Sfax, ENIS, LAVASA, BPW 3038, Sfax, Tunisia.
3- University of Carthage, ESIAT, Av. Alain Savary, Tunis, Tunisia.
4- University of Tunis El Manar, Unit de Recherche de Chimie des Matriaux et de
l'Environnement UR11ES25, ISSBAT, 9, Av. Dr.Zoheir Safi, 1006 Tunis, Tunisia.
Mots cl: Spiruline, Fractions protiques, Structure secondaire, Proprits fonctionnelles
Rsum: Ce travail est une contribution la caractrisation et la valorisation des fractions

protiques de la microalgue spiruline (Arthrospira platensis). Le procd de fractionnement
des protines a t labor selon Osborne (1924). Les albumines, ont constitu la fraction
majoritaire avec un rendement protique (48,650,01%), suivie par les prolamines, qui sont
les protines solubles dans lthanol (45,70,4%) et les protines solubles dans une solution
saline, les globulines, ont t minoritaires (2,320,22%).L'analyse par SDS-PAGE des
albumines rvle plusieurs bandes entre 10 et150 kDa, les globulines ont t composes de
deux bandes de 10 et 20 kDa. Les prolamines ont t prsentes par deux bandes de tailles
molculaires de 175 et 100 kDa. Les proprits de surface des trois fractions protiques
(hydrophobicit et charge) ont t significativement diffrentes. Lapproche de la structure
secondaire travers lanalyse des spectres FTIR a montr une dominance de la forme coude
et feuillet chez les albumines et les globulines, respectivement. Les prolamines ont prsent
uniquement des formes ordonnes. Une tude comparative des proprits fonctionnelles entre
fractions protiques a galement t effectue. Les prolamines ont prsent la plus faible
capacit de rtention deau et la meilleure capacit de rtention dhuile. La meilleure capacit
mulsifiante a t observe chez les albumines. Elle a t positivement corrle
lhydrophobicit de surface des protines. Lmulsion la plus stable a t forme par les
prolamines. Les globulines ont montr les proprits moussantes les plus puissantes. La
dominance de la structure dsordonne chez les globulines a t la raison de ces proprits.
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C. ORALE 16:
EFFET DE LHYDROLYSE ENZYMATIQUE SUR LES PROPRIETES
FONCTIONNELLES ET ANTIOXYDANTES DE LISOLAT PROTEIQUE DU
CUMIN NOIR (NIGELLA SATIVA L.)
Ines TRIGUIa*; Assad SILAb; Fatma KRICHENb; Salma CHEIKH-ROUHOUA; Ali

BOUGATEF b; Hamadi ATTIA a ; Mohamed Ali AYEDIa
a- Universit de Sfax, Laboratoire Valorisation, Analyse et Scurit des Aliments, Ecole

Nationale dIngnieurs de Sfax, route de Soukra, 3038 Sfax ; Tunisia ;
*inestrigui89@gmail.com
b- Universit de Sfax, Laboratoire dAmlioration des Plantes et Valorisation des
Agroressources, Ecole Nationale dIngnieurs de Sfax, Sfax 3038, Tunisia.
Mots cls : Cumin noir, Isolat protique, Hydrolyse enzymatique, Proprits techno-
fonctionnelles, Proprits antioxydantes.
Rsum: Les protines dorigine vgtale et leurs hydrolysats sont de plus en plus utiliss
pour amliorer les proprits technologiques et organoleptiques des formulations alimentaires.
Cependant, le degr dhydrolyse doit tre contrl pour viter la dtrioration des proprits
fonctionnelles et biologiques des protines. Dans ce cadre, ce travail vise valuer limpact
du degr dhydrolyse enzymatique par Savinase sur les proprits fonctionnelles et les
activits antioxydantes de lisolat protique de cumin noir (Nigella sativa L.). La composition
globale de BCSPI est caractrise par une teneur leve en protines (78,41%). Lhydrolyse
enzymatique a engendr une augmentation de la teneur en protines de 79,56% 83,52% pour
le degr dhydrolyse le plus lev. De plus, lhydrolyse enzymatique a permis damliorer la
solubilit des protines. En effet, une solubilit maximale de 100% pH=10 est observe pour
un degr dhydrolyse DH de 19,63%. Cependant, pour les autres proprits fonctionnelles,
seul un faible degr dhydrolyse du BCSPI (DH = 12,58%) a provoqu une faible
augmentation de la capacit de rtention de leau (de 4,23 4,54 g/g, p < 0,05) et dhuile (de
6,59 6,87 g/g, p < 0,05) ainsi quune nette amlioration des proprits mulsifiantes et
moussantes. De plus, la dtermination de la capacit antioxydante de BCSPI et BCSPH a
montr que les protines ont le pouvoir dagir en tant que compos antioxydant puissant. Les
activits antioxydantes les plus leves ont t obtenues un degr dhydrolyse DH de
19,63%. Ces rsultats suggrent que le BCSPI et le BCSPH sont des sources potentielles
d'antioxydants naturels haute valeur nutritive et techno-fonctionnelles.
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C. ORALE 17 :
NEUTRAL SERINE PROTEASE FROM PENICILLIUM ITALICUM.

PURIFICATION, BIOCHEMICAL CHARACTERIZATION AND USE IN
ANTIOXIDATIVE PEPTIDES PREPARATION FROM SCORPAENA NOTATA
MUSCLE
Neyssene AISSAOUI; Jean-Marc CHOBERT; Thomas HAERTL; Mohamed Nejib

MARZOUKI ; Ferid ABIDI
Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of
Applied Sciences and Technology, University of Carthage, Centre Urbain Nord, B. P. 676,
1080 Tunis Cedex, Tunisia.
Keywords: Serine protease, Penicillium italicum , Antioxidative activity , DNA protective

effect.
Rsum: In the present study, purification and properties of an extracellular neutral serine
protease from the fungus Penicillium italicum and its potential application as an antioxidant
peptides producer are reported. The protease was purified to homogeneity using ammonium
sulfate precipitation, Sephacryl S-200 gel filtration, DEAE-Sepharose ion exchange
chromatography and TSK-HPLC gel filtration with a 10.2-fold increase in specific activity
and 25.8% recovery. The purified enzyme appeared as single protein-band with a molecular
mass of 24 kDa in SDS-PAGE. The optimum pH and temperature for the proteolytic activity
were pH 7.0 and 50C, respectively. The enzyme was stable in the pH range of 6.08.0. The
protease was activated by divalent cations such as Ca2+ and Mg2+. Complete inhibition of the
purified enzyme by phenylmethylsulfonyl fluoride confirmed that the protease was of serine-
type. The purified enzyme revealed high stability and relatively broad specificity. Scorpaena
notata muscle protein hydrolysates prepared using purified serine protease (Prot-Pen) showed
good in vitro antioxidative activities. The antioxidant activities of SMPH-PP were evaluated
using various in vitro antioxidant assays: 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical-
scavenging activity, reducing power, ferrous chelating activity and DNA nicking assay.
SMPH-PP showed varying degrees of antioxidant activity and almost the same strongest
protection against hydroxyl radical induced DNA breakage. However, the addition of variable
amount of SMPH-PP to the reaction mixture helped keeping DNA into his supercoiled form.
Hydrolysates prepared by P. italicum purified protease can be used in food systems as a
natural additive possessing antioxidative properties. Further works should be done to purify
and identify antioxidant peptides from SMPH-PP and determine their biological activities in
vivo.
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C. ORALE 18 :
VALUATION DE LA QUALIT DU LAIT EN POUDRE COMMERCIALISE DANS

LA WILAYA D'ANNABA
Anissa SEMOUD; Aicha BRAHIMI; Amira MAIZI; Ouahiba HADJOUDJ
Laboratoire d'Hydrologie-Bromatologie; Facult de mdecine d'Annaba.
Mots cls : Lait en poudre, Analyse, Matire grasse, Microbiologie.
Rsum: Chaque anne, lAlgrie importe 60% de sa consommation de lait en poudre,

et la croissance annuelle moyenne du march algrien des produits laitiers est estime 20%.
Le prsent travail vise vrifier la qualit du lait en poudre destin au consommateur sur les
plans microbiologique et physico-chimique. 13 chantillons de lait en poudre ; issus de
diffrentes marques et conditionns en boites ou en sachets de 500 g maximum ; ont t
choisis au hasard au niveau du march de la wilaya dAnnaba. La recherche et le
dnombrement de la flore arobie msophile totale ainsi que la dtermination de 05
paramtres physico-chimiques ont t ralises sur les chantillons. Sur le plan
microbiologique, nous avons constat labsence de la flore arobie msophile totale dans
100% des chantillons. En ce qui concerne lanalyse physico-chimique, 46% des chantillons
ont prsent des densits normales. Ltude de lacidit des laits rvle des teneurs comprises
entre 14 et 18,7D. En effet, 77% des chantillons ont eu une valeur < 18D, 23% (2L, 10L et
11L) ont prsent une acidit lgrement leve par rapport aux normes. Ltude de la valeur
marchande des laits rvle une teneur en matire grasse trs variable, 69% des laits analyss
prsentent des valeurs abaisses. Ces rsultats peuvent tre dus un mode de reconstitution
inadquat indiqu par le fabricant ou une action frauduleuse pratique par certains
dentre eux. En conclusion, lissue de notre travail, les laits analyss sont de qualit
satisfaisante en ce qui concerne la majorit des paramtres analyss. Cependant ; et en
perspective ; des contrles microbiologiques plus pousss doivent tre envisag, surtout, la
recherche des coliformes fcaux et les micro-organismes pathognes.
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C. ORALE 19:
THE IMPACT OF ROSMARINUS OFFICINALIS SUPPLEMENATATION ON

PHYSICOCHEMICAL PROPERITES AND ANTIOXIDANT CAPACITY OF
FERMENTED CAMEL MILK WITH LACTOCOCUS LACTIS
Houda HAMED1; Fatma CHAARI2; Abdelfattah EL FEKI1; Semia CHAABOUNI2;

Ahmed GARGOURI3
1- Laboratory of Animal Ecophysiology, Faculty of Sciences of Sfax, Sfax, Tunisia.
2-Unit dEnzymes et Bioconversion, Ecole Nationale dIngnieurs de Sfax, Sfax, Tunisia.
3-Unit de recherche Toxicologie-Microbiologie Environnementale et Sant, Faculte des
Sciences de Sfax, Universit de Sfax, Sfax, Tunisie.
Keywords: fermented Camel milk, Lacotococuss lactis, Antioxidation, Rosmarinus

officinalis.
Abstract: This study was conducted to evaluate the physicochemical properties and
antioxidant activity of fermented camel milk with Lactococus lactis enriched with
Rosmarinus officinalis extract. Rosemary extract was added to fermented camel milk at the
ratio 5%, 10%, 20%, 40% and 50%. The addition of rosemary extracts increased the phenol
and protein content of fermented milk (P > 0.05). However, the presence of Rosmarinus
officinalis did not significantly influence PH, fat and mineral content of fermented milk.
Consumer acceptability scores (n = 30) were higher (P < 0.05) for supplemented milks with
5% of rosemary compared to control milk. In the present study, the antioxidant activity in
vitro of fermented camel milk with lactococus lactis with 50% Rosmarinus officinalis
exhibited the highest radical scavenging and metal-chelating activity. These data suggest that
FCMLLC enriched with Rosmarinus officinalis extract possesses better antioxidant than
FMCLLC alone.
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C. ORALE 20:
COMPARATIVE STUDY OF THE INTERACTION OF EXOPOLYSACCHARIDES

PRODUCED BY FOOD-GRADE BACTERIA WITH SODIUM CASEINATE
Yousra ABID1; Ichrak JOULAK1; Chedia BEN AMARA2; Pascal DEGRAEVE2;

Hamadi ATTIA1; Adem GHARSALLAOUI2; Samia AZABOU1
1- Universit de Sfax, ENIS, Laboratoire Analyses, Valorisation et Scurit des Aliments,

Sfax, Tunisia.
2- Universit Lyon 1-ISARA Lyon, BioDyMIA (Bioingnierie et Dynamique Microbienne
aux Interfaces Alimentaires), EA n3733, IUT Lyon 1, Technopole Alimentec-Rue Henri de
Boissieu, F-01000 Bourg-en-Bresse, France.
Keywords: Food-grade bacteria, Exopolysaccharides, Sodium caseinate, Complex

coacervation
Abstract: The present study aims to evaluate the interaction between exopolysaccharides
(EPS) produced by Food-grade bacteria, isolated from traditional Tunisian fermented foods,
and sodium caseinate (CAS) in order to simulate their behavior in dairy products. Complexation
between bacterial EPS and CAS was investigated as a function of polysaccharide to protein ratio. The
highest turbidity and average size of complexes were formed at an EPS/CAS ratio of 3 (1 g/L of EPS
and 0.33 g/L of CAS) which corresponds to the combination of individual complexes to form
aggregates. Zeta potential measurements and CAS surface hydrophobicity results suggested that
complex formation occurred essentially through electrostatic attractions with a possible contribution
of hydrophobic interaction for EPS produced by GM-strain. The effect of pH on the complexation
between biopolymers was then studied when EPS and CAS concentrations were maintained constant
at 1 and 0.33 g/L, respectively. pH was adjusted at 3 and 3.5, respectively. Results showed that the
highest amount and sizes of EPS/CAS complexes were found at pH 3.5 and that EPS produced by GM-
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strain enables to obtain the biggest and highest amount of aggregates. The obtained results support
the fact that the simultaneous presence of EPS and CAS in dairy products results in complexes
formation via electrostatic interactions depending on EPS/CAS ratio and pH of the medium.
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C. ORALE 21:
MILK-CLOTTING ENZYMES FROM WILD CARDOON FLOWERS:

IDENTIFICATION AND TECHNOLOGICAL CHARACTERIZATION
Amal BEN AMIRA 1,2; Julien BAUWENS 3; Edwin DE PAUW 4; Frdric FRANCIS 3;
Moncef CHAABOUNI 5; Souhail BESBES 2; Hamadi ATTIA 2; Christophe BLECKER1
1-University of Lige, Gembloux Agro-Bio tech, Laboratory of Food Science and
Formulation, Passage des Dports 2, Gembloux B-5030, Belgium.
2- University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis,
Soukra Road, BP W-3038, Sfax, Tunisia.
3-University of Lige, Gembloux Agro-Biotech, Laboratory of Functional and Evolutionary
Entomology, Passage des Dports 2, B-5030 Gembloux, Belgium
4- University of Lige, Mass Spectrometry Laboratory, B6 Building, 4000 Lige, Belgium.
5-University of Sfax, National Engineering School of Sfax, Laboratory of Industrial
Chemistry, BP W 3038 Sfax, Tunisia.
Keywords: Wild cardoon, Rennet, Proteomic, Cardosins, Milk gelation.
Abstract: Flowers of Cynara cardunculus contains aspartic proteases, mostly used in milk
coagulation and cheese making. In this study, proteomic approach was firstly applied to
identify milk-clotting enzymes from wild cardoon flowers. The second objective was to
optimize extraction conditions of C. cardunculus rennet by response surface methodology, in
order to maximize its milk-clotting activity (MCA). Then, technological characteristics (G,
G, gel firmness, gelation time and water holding capacity) of gels produced by the optimized
extract and chymosin were investigated. Proteomic analysis revealed that 46 % of the total
analyzed spots, in 2-D gel, resulted in a protein identification by mass spectrometry MALDI-
TOF. Four cardosins (A, E, G, and H), which have become a subject of great interest in dairy
technology, were identified. The absence of the other cardosins could be an advantage, as it
reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during
further cheese making. Concerning enzymes extraction, results of the central composite
design showed that the optimum extraction conditions, corresponding to maximum MCA
(9.550 CAU/mL), were selected as follows: Grinding time 30 min, pH 3, Extraction time 50
min and Solid to liquid ratio 15 g/100 mL. According to technological properties, it can be
concluded that C. cardunculus extract exhibits an excellent efficiency on raw skim milk, in
term of dynamic moduli (G, G) and gel firmness. A good gelation time and water holding
capacity were also obtained. Consequently, the optimized C. cardunculus rennet has the
potential to be employed as an efficient milk-clotting agent and a good alternative to animal
rennet in the production of cheese.
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C. ORALE 22:
INTERETS NUTRITIONNEL ET DIETETIQUE DU LAIT DE CHEVRES KABYLES

ELEVEES EN REGION MONTAGNEUSE
AMROUN Thilali Thanina; ZERROUKI Nacira
Laboratoire Ressources Naturelles, Universit Mouloud Mammeri, Tizi-Ouzou Algrie.
Mots cls : Lait, Chvre kabyle, Composition, Nutrition, Dittique.
Rsum: Le prsent travail a pour objectif ltude linfluence saisonnire sur la composition
du lait de chvre Kabyle leves en rgion montagneuse. Lanalyse biochimique de ce lait
permet la mise en vidence de ses intrts nutritionnel et dittique.
Lensemble des paramtres physico-chimiques mesurs sur les chantillons de lait vari peu
au cours des saisons. On note une variation non significative de tous les paramtres mesurs
[pH : (5,97 0,20 vs 6,57 0,12)] ; [Acidit : (20,56 0,12 vs 20, 98 0,004)] ; [Densit
(1,0320 0,061 vs 1,0300 0,005] sur les deux priodes refltant ainsi une bonne
conservation des chantillons de lait, labri de toute altration des proprits biologiques de
leurs constituants. La composition biochimique du lait de chvres kabyles est plus riche au
cours de la priode estivale par rapport la priode hivernale, spcifiquement en protines
(69, 82 5,61g/l vs 43,84 5,36 g/l). Le lait produit en t est plus nergtique que le lait
produit en hiver et la valeur nergtique de ce lait se rapproche de celle note dans le lait de
vache. Cette composition particulire, serait lie aux conditions dlevage (pturage naturel)
et la qualit fourragre (teneur en matire sche). La raction des animaux vis--vis du
stress thermique caractrisant la rgion (climat mditerranen) serait galement un facteur
dterminant. De plus le diamtre des globules gras mesurs sur le lait de chvre est plus petit,
procurant ce dernier un rendement digestif plus important par rapport aux autres laitages.
A la lumire des rsultats enregistrs et comparativement aux donnes de la bibliographie, le
lait de chvres kabyles leves en rgions montagneuses et en conditions naturelles prsente
une composition trs intressante (aspects nutritionnel et dittique). Il mrite de ce fait dtre
valoris et exploit par lindustrie laitire et fromagre.
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C. ORALE 23:
CARACTERISATION DUNE NOUVELLE ENZYME COAGULANT LE LAIT

DINTERET AGRO-ALIMENTAIRE : CAS DE LA PROTEASE NMPB PRODUITE
PAR LA SOUCHE BX35 DE BACILLUS CEREUS
Nadia ZARAI JAOUADI1,*; Souraya BOULKOUK TOUIOUI2; Hatem REKIK1;

Abdelmalek BADIS 2,3; Samir BEJAR1; Bassem JAOUADI1
1-Laboratoire de Biotechnologie Microbienne et d'Ingnierie des Enzymes (LBMIE),
Centre de Biotechnologie de Sfax (CBS), Universit de Sfax, BP 1177, Route Sidi
Mansour Km 6, Sfax 3018, TUNISIE.
2-Laboratoire de Chimie des Substances Naturelles et de Biomolcules (LCSN-BioM),
Facult des Sciences, Universit de Blida 1, Route de Souma, BP 270, Blida (09000),
ALGERIE.
3- Centre National de la Recherche et le Dveloppement de la Pche et de lAquaculture
(CNRDPA), 11 Boulevard Colonel Amirouche, BP 67, Bou Ismal, 42415, Tipaza,
ALGERIE.
Mots cls : Protase, Coagulation du lait, Chymosine, Prsurpara.
Rsum: Les procds industriels agro-alimentaires intgrent bien souvent des contraintes
dordre physique gnrant un impact qui peut altrer la structure et donc la fonction de
certains ingrdients. Parmi ces ingrdients, les protines interviennent quasiment
systmatiquement dans llaboration de produits alimentaires. La coagulation du lait est
provoque par la dnaturation de la casine, protine majoritaire du lait. La matire grasse et
les sroprotines ont un rle passif. Les diffrentes casines sont organises en micelles qui
sont des agrgats de plusieurs molcules de casine. Cest un complexe de protines
phosphores prcipitant pH 4,6, ou bien sous laction denzymes spcifiques - comme par
exemple la chymosine, extrait de macration de la caillette du veau qui, avec une autre
enzyme, la pepsine, forment la prsure. Par ailleurs, plusieurs protases de diffrentes origines
ont la capacit de coaguler le lait mais peu dentre elles sont utilises comme succdans de la
prsure. Dans ce cadre, une nouvelle protase (nomme NMPB) produite par la souche BX35
de Bacillus cereus a t purifie et caractrise. Lanalyse sur SDS-PAGE montre que
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lenzyme purifie prsente une MM apparente de 35-kDa. Lactivit spcifique est de 53704
U/mg pH 7 et 60 C. Il sagit dune enzyme appartenant la famille des mtalloprotases.
Lefficacit catalytique, sur casine, de la protase NMPB est de 3,06 fois par rapport la
Prsurpara 1/5000. La NMPB est une vraie enzyme coagulante qui prcipite efficacement le
lait. En effet, le maximum de coagulation avec formation du coagulum est atteint aprs 6 8 h
dincubation 37 C et avec une concentration optimale denzyme de 0,623 et 1,214 g/l,
respectivement avec NMPB et Prsurpara gnrant un lactosrum clair pour NMPB contre
trouble pour Prsurpara. Le gne, nomm nmpB (1,7 kb), codant NMPB a t clon, squenc
et exprim chez E. coli BL21(DE3) pLysS. La rSAPDZ t purifie et elle montre quelle
possde les mmes proprits biochimiques que NMPB. Ainsi, cette enzyme semble tre
intressante dans la coagulation du lait.
C. ORALE 24:
CHARACTERIZATION OF A NOVEL MILK-CLOTTING METALLOPROTEASE

FROM PSEUDOMONAS FLUORESCENS TBS09 FOR CHEESE MAKING
Bassem JAOUADI 1,*; Souraya BOULKOUR TOUIOUI 1,2; Nadia ZARA JAOUADI 1;
Khelifa BOUACEM 4; Samir BEJAR 1; Abdelmalek BADIS 2,4
1- LMBEE, Centre of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia.
2- LNPC-BioM, University of Blida 1, Road of Souma, PO Box 270, 09000 Blida, Algeria.
3- Laboratory of Cellular and Molecular Biology, Faculty of Biological Sciences, Algeria.
4- CNRDPA 11, Bd Amirouche PO Box 67, Bou Ismal, 42415, Tipaza, Algeria.
Keywords: Proteolytic activity; Milk-clotting activity; Serralysin family.
Abstract: Cheese is traditionally produced through the use of commercial calf rennet (known
as Chymosin) or rennet substitutes as enzymes of microbial origin, recombinant proteases
metabolized by genetically modified microorganisms, and plant proteases. The primary
function of the enzymes in rennets is to destabilize the casein micelle and thus cause the
gelation or coagulation of milk, but those hydrolases also play a major role in proteolysis
during maturation of cheeses. Substitutes with cheese-making potential should mimic calf
rennet specific properties: a high ratio of MCA/PA (milk-clotting activity/proteolytic activity)
at pH and temperature of cheese-making, an important requirement to substitute calf rennet,
as well as a sufficient thermolability to ensure whey products without remnants of active
coagulant. A new protease, with clotting activity, designated MPDZ, was purified and
characterized from Pseudomonas fluorescens TBS09. The isolate exhibited high protease
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production when grown in casein media (proteolytic activity (PA) of 5000 U/ml) and milk-
clotting activity (MCA) of 10500 U/ml after 48-h of incubation at 30C. MALDI-TOF
analysis revealed that the purified enzyme was a monomer with a molecular mass of
50013.17-Da. The N-terminal 27-aa sequence of MPDZ showed high homology with those of
Pseudomonas proteases of the serralysin family, a group of zinc metalloproteases. It showed
optimal activity at pH 7 and 60 C. It was completely inhibited by EGTA, EDTA, and 1,10-
phenanthroline, suggesting its belonging to the metalloprotease family. MPDZ also exhibited
high hydrolysis, MCA/PA ratio, and catalytic efficiency than commercial enzymes (Chymosin
and Mucorpepsin). The mpDZ gene encoding MPDZ was cloned, sequenced, and expressed in
E. coli. The biochemical properties of the extracellular purified recombinant enzyme
(rMPDZ) were similar to those of native MPDZ. The deduced amino acid sequence showed
strong homology with other Pseudomonas metalloprotease. The highest sequence identity
value (97%) was obtained with AprX from P. fluorescens CY091, with only 12-aa of
difference. These properties make MPDZ a potential candidate for biocatalytic applications in
cheese making.

C. ORALE 25:
EFFECT OF ULTAFILTRATION PROCESS ON PHYSICO-CHEMICAL,

RHEOLOGICAL, MICROSTRUCTURE AND THERMAL PROPERTIES OF
SYRUPS FROM MALE AND FEMALE DATE PALM SAPS
Ines MAKHLOUF1 ; Samia BAKLOUTI 2; Abir MOKNI1 ; Sabine DANTHINE3 ;

Hamadi Attia1 ; Christophe BLECKER3 ; Souhail BESBES1; Manel MASMOUDI1
1-University of Sfax/National School of Engineers of Sfax, Laboratory of Analysis

Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
2-University of Sfax/National School of Engineers of Sfax, Research Unit of Industrial
Chemistry and Materials, Soukra Road, 3038, Tunisia.
3-University of Lige, Gembloux Agro-Biotech, Lab. of Food Science and Formulation,
Passage des Dports, 2, 5030 Gembloux, Belgium.
Keywords: Ultrafiltration Date sap syrups, Physicochemical composition, Rheological

behaviour, Thermal properties, Microstructure.
Abstract: This study investigates the effect of ultrafiltration process on physico-chemical,

rheological, microstructure and thermal properties of syrups from male and female date palm
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sap. All the studied syrups switched from pseudoplastic rheological behavior (n = 0.783) to
Newtonian behavior (n ~ 1) from 10 to 50 C respectively and present similar thermal
profiles. Results revealed that the ultrafiltration process affects significantly the rheological
behavior of the male and female syrups. These differences on rheological properties are
attributed to the variation of chemical composition between sap and sap permeate syrups.
Furthermore, the effect of temperature on viscosity of the syrups was investigated during
heating and cooling processes at the same shear rate (50 s-1).
This study provides idea of the stability of the syrup by evaluating the area between heating
and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable
between the four studied syrups.
C. ORALE 26:
CARACTERISATION TECHNOLOGIQUE DE LA VARIETE TUNISIENNE

AUTOCHTONEDE BLE DUR (TRITICUMDURUML.) CHILI ET SA
VALORISATION EN COUSCOUS ARTISANAL
Olfa DAALOUL* ; Salah REZGUI
Unit de Recherche : Valorisation du patrimoine naturel et agroalimentaire tunisien par

linnovation ; Institut National Agronomique de Tunisie, Universit de Carthage.
*olfadaaloul@hotmail.fr
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Mots cl : Bl dur, varit autochtone, semoule, couscous, qualit.
Rsum : Ce travail de recherche a vis la caractrisation de la varit locale Chili en

comparaison avec celle de rfrence Karim, travers lvaluation de la qualit des grains de
bl, des semoules et des couscous qui en sont fabriqus. La dtermination du poids spcifique,
du poids de mille grains, du mitadinage, de la teneur en protines et de la teneur en gluten sur
grains de bl a permis de distinguer entre les deux varits. La mouture du bl a t ralise
afin de dterminer le rendement en semoule. Le couscous fabriqu de faon artisanale partir
des semoules des deux varits a t compar au couscous issu de semoule industrielle. Les
rsultats ont montr que la varit Chili sest distingue par une richesse en protines et en
gluten. De plus, la semoule issue de la varit Chili a montr une meilleure aptitude la
transformation artisanale que celle issue de la varit Karim. Le couscous Chili sest distingu
par de meilleurs profils physico-chimiques et sensoriels que ceux issus de la varit Karim et
de la semoule industrielle, notamment par une meilleure absorption deau et une odeur
spcifique du Bl. Les diffrences significatives, observes, pourraient tre attribues aux
diffrences dans la composition en sous-units glutiniques entre ces deux varits. Ces
caractristiques montrent que la varit Chili sapprte bien une valorisation en couscous
artisanal de qualits technologique et organoleptique recherches par le consommateur.
C. ORALE 27:
THE ROCKET SUPPLEMENTATION IN BREAD IMPROVE NUTRACEUTICAL

AND PHYSICAL BREAD QUALITY
Hamida JDIR1; Mourad JRIDI2; Mahmoud MABROUK3; Nahed FAKHFAKH2;

Mohamed Ali AYADI4; Nacim ZOUARI1
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1-Laboratory of Enzyme Engineering of Lipases and Biochemistry, Engineering National

School of Sfax (ENIS), University of Sfax, Sfax, Tunisia.
2-Laboratory of Enzyme Engineering and Microbiology, ENIS, University of Sfax, Sfax,
Tunisia.
3-Central Laboratory of the Institute of Arid Areas of Medenine, Medenine, Tunisia.
4-Laboratoire dAnalyse Alimentaire, ENIS, BP1173, 3038 Sfax, Tunisia.
Keywords: Rocket, Dietary fiber, Polyphenols, Antioxidants, Bread quality.
Abstract: The wild rocket is an edible cruciferous that possesses interesting biological
properties. The effect of rocket leaves powder substitution to wheat flour on alveographic
properties of dough, and instrumental texture, antioxidant and sensory characteristics of wheat
bread were examined. Leaves powder contained relatively high levels of dietary fiber and
total phenolics and interest antioxidant activity. The (P/L) ratio of the dough increased with
the increment of rocket powder level, whereas the deformation energy (W) decreased. At low
substitution level (3%) an increase in bread specific volume was observed without changing
of the hardness, springiness and chewiness. Rising levels of rocket powder into bread
increased its total phenolics. At 3% level of substitution, the cruciferous this rocket may be
useful in improving nutraceutical quality of bread without altering its sensory and physical
properties.

C. ORALE 28:
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VALORISATION DU GERME DE GRAINE DE CAROUBE DANS LES PRODUITS

SANS GLUTEN
Hanen NASRI1; Dorra SFAYHI 1; K. BEN BAAZIZ 2; A. KHALDI 2

1- Laboratoire des Grandes Cultures, Institut National de la Recherche Agronomique de
Tunisie. Universit de Carthage, Rue Hdi Karray, 2049 Ariana.
2- Laboratoire de Gestion et de Valorisation des Ressources Forestires, Institut National de
Recherche en Gnie Rural, Eaux et Forts de Tunisie. Universit de Carthage, Rue Hdi
Karray, 2049 Ariana.
Mots cls : Farine de germe des graines de caroube, Biscuit, Produit sans gluten.
Rsum: Le germe des graines de caroube est un sous-produit, issu de lopration de
fabrication de la gomme de caroube (E410) et il est gnralement destin lalimentation
animale. Ce produit contient une haute teneur en protines o sa farine est capable de former
une pte viscolastique lorsqu'elle est mlange avec de l'amidon et de l'eau la rendant un
ingrdient potentiel dans la formulation des aliments drivs des crales sans gluten.
Lobjectif de ce travail est de valoriser la farine de germe des graines de caroube dans la
formulation dun biscuit sans gluten haute valeur nutritionnelle. Un plan dexprience
(composite centr) a t mis en place afin dtudier leffet de la farine du germe de caroube
(4.94% 15.05%) en addition avec la farine de mas (6.59% -23.41%) et lamidon de pomme
de terre (3,18% -36,82%) sur la qualit du produit fini (teneur en cendre, en protine, en
fibres, en matire grasse, en sucres totaux, et duret) des biscuits. Loptimisation dune
formule de biscuit sans gluten de bonne qualit technologique a t effectue. Les rsultats
ont montr que lincorporation de la farine de germe des graines de caroube a des effets
significatifs sur la qualit nutritionnelle et technologique des biscuits, o elle permet
daugmenter considrablement la teneur en minraux (1,34%), le taux de protine (14,52%) et
la teneur en fibres insolubles du biscuit (86,33%). Lanalyse sensorielle a montr que la
couleur la plus fonce des biscuits a t attribu un biscuit contenant un haut pourcentage de
la farine de germe de caroube. De plus, lanalyse sensorielle a montr quil ny a pas deffet
de lajout de la farine de germes caroube sur lodeur, la texture et le got du biscuit. La
formule optimale, dtermine par la mthode de surface des rponses, est compose de 12,9%
de farine de germe de caroube, 6,59% de farine de mas, 20,85% damidon de pomme de
terre. Ainsi, la farine de germe des graines de caroube a montr une bonne aptitude tre
utiliser comme une alternative la farine de bl tendre dans la formulation dune pte
viscolastique dun biscuit sans gluten de bonne qualit technologique et nutritionnelle.
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C. ORALE 29:
ANTIBACTERIAL ACTIVITY OF THYMUS CAPITATUS ESSENTIAL OILS

AGAINST PATHOGENIC BACTERIA INOCULATED IN TURKEY ESCALOPE
Asma JAYARI*; Ahlem JOUINI; Abderrazak MAAROUFI; Sami BEN HADJ AHMED
Group of Bacteriology and Biotechnology development Laboratory of Epidemiology and
veterinary Microbiology, Pasteur Institute of Tunis, Tunisia.
*Asma_jayari@hotmail.fr
Keywords: Thymus capitatus, Essential oil, Escherichia coli, Listeria monocytogenes,
Staphylococcus aureus, Turkey escalope.
Abstract: Synthetic preservatives have been used to eliminate bacteria and prevent food
spoilage. However, their use was limited because of their toxicological effects. Thus, the meat
industry search for new and safer antimicrobial agents from different sources such as plant,
spice extracts and essential oils. The aim of this study was to evaluate the antibacterial activity
of an essential oil extracted from Tunisian plants (aerial parts of Thymus capitatus) in a food
matrix "Turkey escalope". The antibacterial activity of Thymus capitatus essential oil was
studied in vitro, on Escherichia coli, Listeria monocytogenes and Staphylococcus aureus
using Disc-Diffusion Method. The disc method shows that Thymus capitatus essential oil has
a strong antibacterial activity with inhibition diameters of 70, 50 and 20mm respectively. In
addition, the inhibitory effect of this essential oil was evaluated against the three pathogenic
strains experimentally inoculated in sterilized and unsterilized turkey escalope mixed with
different concentrations of oil (0.05; 0.1; 0.5; 0.8; 1 and 3% (v / w)) and stored at 4 C for 15
days. The essential oil activity incorporated in the unsterilized turkey escalope was greater
than that in the sterilized matrix which is due to the destruction of the muscle fibers.
At low concentrations (0.05, 0.1 and 0.5% (v / w)), the oil exerts highly significant
bacteriostatic effects (p <0.001). However, at higher concentrations (0.8, 1 and 3% (v / w)),
the bactericidal activity was more pronounced (p <0.0001), in the case of Escherichia coli,
Listeria monocytogenes. However, we have raised resistance to Staphylococcus aureus.
Tasting tests were conducted on turkey escalope treated with different concentrations. They
were cooked under the same conditions. However, the tasters have disliked the high
concentrations of essential oil. According to the results of the sensory and bacteriological tests
carried out on the turkey escalope, we can conclude that 0.8% of Thymus capitatus essential
oil is the ideal concentration accepted by the consumers and possesses bactericidal activity.
The essential oil of Thymus capitatus could be considered as a very promising preservative
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for the agro-food industry and therefore able to prevent food spoilage by inhibiting bacterial
growth.
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C. ORALE 30:
INFLUENCE DE LINTERACTION ENVIRONNEMENT / GENOTYPE SUR LA

QUALITE TECHNOLOGIQUE DE LA SEMOULE ET DES SPAGHETTIS DE
NOUVELLES VARIETES DE BLE DUR
Nouha TAALOUCHE BELHAJ1*; SFAYHI D2.; HARRABI M.M.; CHERIF M.;

REZGUI S.; LAOUINI J3.
1-Le laboratoire de Biotechnologie de Crales- Institut National Agronomique de Tunis
INAT . Sige social est sis 43, Avenue Charles Nicolle 1082 -Tunis- cit Mahrajne.
Tunisie ; *nouha_taalouche@yahoo.fr
2-Le Laboratoire des Grandes Cultures- Institut National de la Recherche Agronomique de
Tunis INRAT . Sige social est sis rue Hdi Karray, 2049, El Menzeh. Tunisie.
3- La Socit des Semences Slectionnes SOSEM . Sige social est sis 82, Avenue
Louis Brailles Tunis 1002- Tunisie.
Mots cls : Environnement, Gnotype, Interaction, Qualit, Bl dur.
Rsum: Le bl dur est la plus cultive en Tunisie, elle occupe 72% des emblavures
cralires avec une production qui satisfait 70% des besoins du pays. Cette production
fluctuante dune anne une autre, est tributaire des conditions climatiques, des techniques
culturales et du choix varital, qui dans la plupart du temps nest pas adapt aux zones de
cultures ; cela touche aussi la qualit du produit fini. Lobjectif de ce travail, est dtudier
leffet des interactions Environnement Gnotype sur la qualit technologique de la semoule
(taux de gluten, taux de protine, couleur, taux dextraction, pigment bta carotne et le test
SDS). A cet effet, six varits de bl dur, nouvellement inscrits au catalogue Tunisien, ont t
cultives sur deux environnements diffrents: le subhumide et le semi-aride durant la
compagne 2014/2015. Les rsultats ont montr que linteraction environnement gnotype
est transpose par le modle Yijk = u + Ri + Ej + (RE)ij + Gk + (GE)jk + (REG)e(b).
LANOVA a montr une rponse hautement significative de cette interaction, sur le taux de
gluten, le taux de protine, lindice de rouge, lindice de jaune, le taux dextraction, le
pigment bta carotne et le test SDS de la semoule. De plus, une diffrence hautement
significative de cette interaction a t aussi observe pour le temps de cuisson et le taux de
perte en amidon des ptes alimentaires. Les varits Ismur et Potodur prsentent des teneurs
levs respectivement en protine et pigment bta carotne pour la premire, et en gluten
index pour la deuxime, sur les deux environnements de culture. Cela traduit la bonne qualit
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des spaghettis desquels elles sont issues. Il est noter aussi, que la varit Carioca cultive au
milieu semi-aride se distingue par une bonne qualit des spaghettis.
Ces varits peuvent tre candidates, tre pris en considration par lagriculteur afin de
rponde aux besoins rclams par lindustriel.

C. ORALE 31:
SULFATED GLYCOSAMINOGLYCANS FROM ATLANTIC BLUEFIN TUNA

(THUNNUS THYNNUS) SKIN: STRUCTURAL CHARACTERIZATION AND
BIOLOGICAL ACTIVITIES
Fatma KRICHEN1*; Assad SILA1; Ikram BEN AMOR2; Ali BOUGATEF1

1- Laboratoire damlioration des plantes et valorisation des agroressources, Sfax 3038,
Universit de Sfax, Tunisie ; *f.krichen@yahoo.fr
2- Centre Rgional de Transfusion Sanguine de Sfax, Route El-Ain Km 0.5, CP 3003 Sfax,
Tunisie.
Keywords: Sulfated glycosaminoglycans, Atlantic bluefin tuna, Chemical characterization,

Biological properties.
Abstract: In the present work, sulfated glycosaminoglycans (SGAT) were extracted and
purified for the first time from Atlantic bluefin tuna skin. Their chemical and physical
characteristics were investigated. The typical IR spectra of SGAT presented characteristic of
polysaccharides. The analysis of SGAT with acetate cellulose electrophoresis in Zn-acetate
revealed the presence of hyaluronic acid (HA), chondroitin sulfate (CS) and dermatan sulfate
(DS). Sulfated glycosaminoglycans isolated from Atlantic bluefin tuna skin were evaluated
for their in vitro anticoagulant activity using activated partial thromboplastin time (aPTT),
thrombin time (TT) and prothrombine time (PT) tests. The significant effect of SGAT on
aPTT and PT tests suggested an inhibition of the intrinsic and extrinsic pathways of blood
clots. After 21 h incubation, HCT116 cell proliferation was inhibited (p < 0.05) between 32.1
and 56.74% at 10200 g/mL of SGAT. Further, SGAT showed no cytotoxicity against the
normal lymphocytes and no hemolysis towards bovine erythrocytes for all concentrations
tested. Overall, the results suggest that these newly sulfated glycosaminoglycans can be
potentially useful for pharmacological application.
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C. ORALE 32:
RHEOLOGICAL PROPERTIES OF POMEGRANATE PEEL SUSPENSIONS : THE

EFFECT OF FIBROUS MATERIAL AND LOW-METHOXYL PECTIN AT ACIDIC
PH
Mouna ABID1; Grard CUVELIER2 ; Cassandre LEVERRIER2; Catherine M.G.C.

RENARD3,4; Hamadi ATTIA1; Mohamed Ali AYADI1
1- Laboratoire Analyse, Valorisation et Scurit des Aliments, Universit de Sfax, Ecole
Nationale dIngnieurs de Sfax (ENIS), BP 3038, Sfax, Tunisie.
2- UMR Ingnierie Procds Aliments, AgroParisTech, INRA, Universit Paris-Saclay, F-
91300, Massy, France.
3- INRA, UMR408 Scurit et Qualit des Produits dOrigine Vgtale, F-84000, Avignon,
France.
4- Avignon Universit, UMR408 Scurit et Qualit des Produits dOrigine Vgtale, F-
84000, Avignon, France.
Keywords : Punica granatum L., Rheology, Pectin, Fibrous material, Particle size, Gelation.
Abstract: The gel formation behaviour of four tunisian pomegranate peel powders was
investigated at pH 3 in the presence of 30% sucrose and 1g/L CaCl 2. All gels show a rapid
formation with G>G, which reveals a typically gel-like structure. Since the mechanical
properties of pomegranate peel gels are governed mainly by soluble pectins and/or insoluble
fibrous material, the rheological properties of pectin and fibrous material gels were
individually investigated. Results show that all systems displayed a typical solid-like
behaviour, however the profiles obtained for the fibrous material gels (35g/L fibrous material)
were quantitatively higher than those obtained for pectins (7g/L pectin). Thus, the properties
of the peel gels seem then to be mostly governed by fibrous material. However, the G and G
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moduli obtained for fibrous material and pectin gels were significantly lower than those of
peel suspensions. The rheological properties of peel gels would thus result from a strong
synergism between fibrous material and pectins. The mechanical treatment was found to have
a significant effect on fibrous material gel strength improvement which could be related to a
lower sedimentation of suspensions. The particle size distributions revealed a decrease of
fibrous materials particle size, and so an increase in surface area and a decrease of
suspensions sedimentation. By heating samples at 82C for 1h, trimodal distributions were
obtained for peel samples.
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C. ORALE 33:
VALORISATION BIOTECHNOLOGIQUE DES PRODUITS ET COPRODUITS DE

LA PECHE
Assad SILA1,2; Naima NEDJAR3; Ali BOUGATEF2
1- Dpartement des Sciences de la Vie, Facult des Sciences de Gafsa, Universit de Gafsa,
Tunisie.
2- Laboratoire dAmlioration des Plantes et Valorisation des Agroressources, Ecole
Nationale dIngnieurs de Sfax, Universit de Sfax, Tunisie.
3- Institut Rgional de Recherche en Agroalimentaire et Biotechnologie, Charles Violette,
quipe ProBioGEM, Universit Lille 1, France.
Mots cls: Valorisation, Biotechnologie, Coproduits de la pche, Biomolcules, Applications.
Rsum: Le monde aquatique constitue une richesse alimentaire trs diversifie. Environ 160
millions de tonnes de produits aquatiques sont actuellement pchs ou levs annuellement
dans le monde. La quantit de rejets mondiaux est estime environ 15% des captures totales.
Les coproduits issus de la production commerciale piscicole et de la transformation des
produits de la pche sont, bien sr, synonymes de problmes, mais ils offrent galement
dexcellentes possibilits dexploitation biotechnologiques. Les minraux, lipides, acides
amins, carotnodes, polysaccharides et protines provenant de sources marines ont des
caractristiques uniques, leur plus forte concentration se trouve souvent dans des parties
frquemment rejetes des organismes marins. Ces biomolcules peuvent tre utilis dans
diverses applications notamment dans lalimentation animale, lalimentation humaine, la
dittique, la nutraceutique, la pharmaceutique, le cosmtique, le traitement des effluents et
dautres applications. Le prsent travail sinscrit dans le cadre gnral de la valorisation
biotechnologique de produits et coproduits de la pche. Il a pour principal objectif lobtention
de biomolcules haute valeur ajoute usage alimentaire et nutraceutique partir des
produits et coproduits de la pche. Dans la premire partie, on sest intress la valorisation
des sous-produits issus des industries de transformation des crevettes par lextraction de
lastaxanthine, des carotnoprotines, de la faction peptidique, de la chitine, du chitosane et
des glycosaminoglycanes ainsi que ltude de leurs activits biologiques. La deuxime partie
est consacre la gnration dhydrolysats protiques partir des produits et coproduits de la
pche. Ainsi que la purification et lidentification de biopeptides dous dactivits biologiques
(antioxydante, antibactrienne, antidiabtique et antihypertensive).
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C. ORALE 34:
VALORISATION DES ECORCES D'AGRUMES: APPLICATION EN

BIOFORMULATION
Khadidja YOUCEF ETTOUMI*; Yamina ZOUAMBIA; Nadji MOULAI-MOSTEFA
Laboratoire Matriaux et Environnement, Facult de Technologie, Universit de Mda, Ain

DHeb, 26001 Mda, Algrie.
*khadidja_yt@yahoo.fr
Mots cls: Pectine, Emulsion, Huiles essentielle, Citrus, Activit antimicrobienne, Activit
antioxydante.
Rsum: Lexploitation des coproduits (dchets) agro-alimentaires en vue de leur valorisation

a bnfici au cours de ces dernires annes dun regain dintrt pour des raisons
conomiques aussi bien quenvironnementales. En effet, lisolement et la caractrisation des
composs connus gnralement sous lappellation de composs bioactifs constituent une
des voies de la valorisation de la biomasse agroalimentaire. De nombreuses tudes explorent
aujourdhui la possibilit de leur transformation en ingrdients incorporables dans diffrents
produits alimentaires, cosmtiques ou pharmaceutiques. Cet intrt particulier est d au fait
quau cours des dernires annes, les consommateurs ont commenc se rorienter vers
lutilisation de produits naturels au dtriment de ceux issus de la synthse chimique.
Notre intrt sest port sur les extraits obtenus des corces de C. sinensis (orange douce).Ces
extraits ont t proposs pour la formulation de systmes disperss naturels en tant que
composs actifs ou excipients. Les rsultats de formulation des mulsions de type H/E base
des biomolcules extraites en prsence dun antioxydant rvlent que leur stabilit dpend
principalement de la concentration en pectine. Lvaluation des activits biologiques des
huiles essentielles seules et en mulsion a montr que la mise en mulsion de ces huiles
essentielles mne une amlioration de leurs pouvoirs antioxydant et antimicrobien en raison
de leffet synergique rsultant des diffrents constituants de ces mulsions.
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C. ORALE 35:
IMPACT DES METHODES DEXTRACTION DES EXTRAITS FIBREUX DES

FLEURS MALES DU PALMIER DATTIER (PHOENIX DACTILYFERA L.) SUR LES
PROPRIETES PHYSICO-CHIMIQUES, THERMIQUES ET TECHNO-
FONCTIONNELLES
Sirine KARRA1; Haifa SEBII1; Chema BORCHANI1; Sabine DANTHINE2; Christophe

BLECKER2; Hamadi ATTIA1; Souhail BESBES1
1- Laboratoire Valorisation, Analyse et Scurit des Aliments, Ecole Nationale dIngnieurs
de Sfax, route de Soukra, 3038 Sfax, Tunisie.
2- Unit de Science des Aliments et Formulation, Gembloux Agro Biotech, Belgique.
Mots cls: Extraction, Extraits fibreux, fleurs mles, Palmier dattier, Proprits physico-
chimiques thermiques et techno-fonctionnelles
Rsum: Les fibres alimentaires jouent un rle important dans la nutrition et la sant
humaine. Elles sont connues par leurs vertus mdicinales puisquelles diminuent le taux de
cholestrol sanguin et la glycmie, aussi bien que pour leurs vertus alimentaires en tant
quingrdients pour lamlioration des proprits techno-fonctionnelles lors de leur
incorporation dans les denres alimentaires. Actuellement, vue leurs effets bnfiques, la
recherche de nouvelles sources de fibres alimentaires saccroit et la demande dune matrice
riche et de faible cot est fort demande par les industriels. Les fleurs mles du palmier dattier
peuvent constituer une alternative trs intressante tant donn que lanalyse de la
composition chimique de ces fleurs montre une valeur nutritive intressante et une richesse
particulire en fibres alimentaires (~70%). Lobjectif de ce travail est de comparer deux
extraits de fibres insolubles, E1 obtenu suite une extraction aqueuse et E2 obtenu aprs une
extraction alcaline, en vue de dterminer lextrait le plus performant essentiellement de point
de vue proprits physico-chimiques, thermiques et fonctionnelles. Les rsultats obtenus ont
montr que les deux extraits prsentent une structure amorphe avec quelques zones de
cristallinit suite une analyse par les rayons X. En effet, ils possdent un profil de
dcomposition et une stabilit thermique comparable. Cependant, E1 et E2 prsentent une
nette diffrence au niveau de la composition chimique. On note que lextrait E2 est plus riche
en fibres totales (89,71%) et en minraux (5,98%) par rapport E1 (85,7% et 2,81%). Le
fractionnement des fibres insolubles montre une dominance de la partie cellulosique (36,53%)
pour E2 et la fraction hmi-cellulosique pour E1 (27,91%).La caractrisation des proprits
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fonctionnelles a montr des pouvoirs de rtention deau et dhuile importants pour les extraits
fibreux ce qui leur confre une grande apprciation en tant quadjuvant fonctionnel dans le
domaine alimentaire.
C. ORALE 36:
EXTRAPOLATION A LECHELLE PILOTE D'UN PROCD DEXTRACTION DE

FIBRES ALIMENTAIRES
Marwa CHEIKH ROUHOU1,2; Souhir ABDELMOUMEN1,2; Hamadi ATTIA2; Dorra

GHORBEL1,2
1-Universit de Carthage,INSAT, (Institut National des Sciences Appliques et de
Technologie), Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia.
2-Universit de Sfax , ENIS, LAVASA, (Laboratoire Valorisation, Analyse et Scurit des
Aliments), BPW 3038, Sfax, Tunisia.
Mots cls : Fibres alimentaires, FTIR, DRX, Echelle pilote.
Rsum: Les fibres alimentaires prsentent une grande importance. De nos jours, il ya une
tendance trouver de nouvelles sources de fibres. Nous citons en particulier, les sous-
produits agronomiques qui ont t sous-valus tels que les marcs de piment, les marcs de
tomate et les raquettes de cactus. Aprs la collecte, le schage et le broyage des matires
premires, une caractrisation physico-chimique a t faite. Les rsultats ont montr que ces
matires sont riches en composs valorisables, notamment les fibres. Plusieurs protocoles
dextraction de fibres ont t tests tout en faisant varier le solvant et le temps dextraction.
Un plan dexpriences a t tabli pour fixer les paramtres optimaux dextraction.
Lextraction en milieux aqueux bullition a donn des rendements intressants en fibres. La
validation du plan dexprience a t faite dans les conditions optimales dextraction. Les
fibres obtenues ont t caractrises par dosage de fibres, spectroscopie Infra Rouge
Transforme de Fourier (FTIR), par Diffraction de Rayon X (DRX) et par Microscopie
Electronique Balayage (MEB). Les paramtres opratoires optimaux ont t utiliss pour
lextrapolation du protocole dextraction lchelle pilote. Les fibres ainsi extraites ont t
caractrises leur tour par dosage de fibres, FTIR et MEB. Les rsultats obtenus ont montr
que la qualit des fibres extraites lchelle pilote tait comparable celle obtenue
lchelle laboratoire. En effet, les spectres FTIR au niveau des deux chelles, ne rvlent pas
de grandes diffrences ainsi que les Micrographie MEB des fibres.
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C. ORALE 37:
BIOCHEMICAL CHARACTERIZATION OF TUNISIAN CICHORIUM INTYBUS L.

ROOTS AND OPTIMIZATION OF ULTRASONIC INULIN EXTRACTION
Youkabed ZARROUG 1,2; AYDI Abdelkarim 3,5; SFAYHI TERRAS Dorra2; Ghaith
HAMDAOUI4; Mouldi EL FELAH2; Mnasser HASSOUNA1
1-Research Unity Food Sciences and Technology, High School of Food Industries (ESIAT),
Tunisia
2-Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT),
Tunisia
3-Laboratoire Matriaux Molcules et Applications, Institut Prparatoire des Etudes
Scientifiques et Techniques (IPEST), Tunisia
4-Unit dAppui la Recherche et Transfert Technologique, Centre de Biotechnologie de
Borj-Cdria, BP 901, 2050 Hammamlif, Tunisia
Keywords: Ultrasonic extraction, Cichorium intybus L., Produced inulin, Antioxidant
activity, Phenolic profile
Abstract: In this study Cichorium intybus L. roots were tested for its chemical composition,
antioxidant activity, and phenolic profile. Optimization of ultrasonic inulin extraction using
response surface methodology (RSM) was further investigated. Chicory roots were found to
have high value of total carbohydrates (70.43%), soluble fiber (66.93), Neutral detergent fiber
(NDF) (33.07%), potassium (380 mg/100g), calcium (540 mg/100g) and sodium (140
mg/100g). Chicory roots exhibit a high content of flavonoids, polyphenols, and tannins.
Antioxidant activity measurement reveals the capacity of Chicory roots to scavenge
diphenylpicrylhydrazyl (DPPH) radicals. Phenolic acids profile shows the abundance of
vanillic acid (19.64%) followed by protocatechuic acid (15.67%). The effect of three
independent variables namely extraction time, the ratio of water to raw material and
temperature on inulin extraction was studied. Optimum deciding responses were Inulin
content, Total Soluble Solids (TSS) content and Water produced inulin yield. The optimal
ultrasonic extraction conditions were: extraction time 87 min, liquid to solid ratio 38 (ml/g)
and ultrasonic temperature 61 C. Under these conditions, the inulin content, TSS content and
produced inulin yield were 35.92%, 24.72%, and 32.53%, respectively. The produced inulin
was characterized by the Fourier infrared transformation (FTIR) and observed by means of
scanning electron microscopy (SEM).
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2017 38


C. ORALE 38:
STRUCTURAL, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF HOT-

WATER EXTRACTED POLYSACCHARIDES FROM OLIVE LEAVES
Ibtihel KHEMAKHEM1; Ola ABDELHEDI2; Mohamed Ali AYADI1; Mohamed

BOUAZIZ3
1- Laboratoire danalyses, valorisation et scurit des aliments, Ecole Nationale dIngnieurs
de Sfax(ENIS), Universit de Sfax, BP 1173, 3038 Sfax, Tunisia.
2- Laboratoire de Gnie Enzymatique et de Microbiologie Universit de Sfax, Ecole
Nationale dIngnieurs de Sfax, B.P 1173-3038 Sfax, Tunisia.
3- Laboratoire dElectrochimie et Environnement, Ecole Nationale dIngnieurs de Sfax
(ENIS), Universit de Sfax, BP 1173, 3038, Sfax, Tunisia.
Keywords: Olive leaves, Polysaccharides, Antioxidant activity, Antimicrobial activity,
Structural characteristics.
Abstract: Olive leaves, one of the main olive tree by-products, are obtained in large
quantities in olive tree cultivation, olive oil and olive table industries. Nowadays, bioactive
compounds from olive leaves can be of great interest in pharmaceutical, cosmetic and food
industries. Among these bioactive compounds, we found phenolic compounds, mainly
oleuropein and hydroxytyrosol, flavonoids, and sugars (mannitol, oligosaccharides). It has
been reported that olive leaves form a biomass of polysaccharides including cellulose,
hemicelluloses and lignin (Romero-garca et al., 2016). In the present study, hot-water
extraction procedure was used to recover polysaccharides from olive leaves. Primary
structural characteristics were determined by nuclear magnetic resonance spectroscopy ( 1H
NMR and 13C NMR), Fourier Transform-Infrared spectroscopy (FT-IR) and X-ray
diffractometry analysis. Zeta () potential and differential scanning calorimetric(DSC) of olive
leaf polysaccharides (OLP) were investigated. Antioxidant and antimicrobial activities were
then examined. Infrared spectroscopy data revealed that OLP were constituted of functional
groups O-H, C-O and C-H which were specific to polysaccharides. Results of -potential
showed that OLP possessed an anionic structure and exhibited donated electron capacities.
OLP displayed strong DPPH-radical scavenging activity (IC 50 = 34.80 g/ mL). They
showed also important reducing power and -carotene bleaching inhibition activities. Besides,
JSAA Page
2017 38


OLP have attractive antibacterial activity against S.enterica and M.luteuswith inhibition zones
of 23.5 and 21.5 mm, respectively.
JSAA Page
2017 38


C. ORALE 39:
COMPARATIVE STUDY OF VIRGIN OLIVE OILS QUALITY PRODUCED IN

EIGHT OLIVE GROWING ZONES OF BEJA
Hdia MANAI DJEBALI*; Imen OUESLATI; Bechir BACCOURI; Sonia BEN

TEMIME; Salma NAIT MOHAMED; Mokhtar ZARROUK
Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj Cdria, BP901, 2050

Hammam-Lif, Tunisia
Keywords: Extra Virgin, Olive-growing zones, Quality, Chemometric analysis.
Abstract: The quality parameters of virgin olive oil from eight olive-growing zones of Bja
(North Western Tunisia) were evaluated for the first time. The olive oil samples were taken
from eleven olive mills at crop season (20152016). All the studied growing zones are
characterized by a plantation of Chtoui and Gerboui olive varieties. All collected samples are
either monovarietal, corresponding to Chtoui, or a mixture of varieties essentially Chtoui
and Gerboui. Many analytical parameters necessary for quality evaluation have been
considered in the characterization of these virgin olive oils, such as Free acidity, Peroxide
value, UV characteristics, Indice damertume, Chlorophylls and Carotenoids content and fatty
acid composition. The results showed that the quality parameters, i.e., Free acidity, Peroxide
value and UV absorbance at 232 and 270 nm are within the limit established by the IOOC
Norm for extra olive oil category. Chlorophyll and carotenoid pigments vary according to the
growing zone. A variation was also detected in fatty acid composition, but all fatty acid levels
are usually within the IOOC Norm. All studied growing zones produce olive oil with good
quality characteristics. Also we note that PCA analysis clearly differentiates the olive-growing
zones according to the chemical parameters.
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2017 38


C. ORALE 40:
ADVANCEMENT OF THE BIOCHEMICAL COMPOUNDS OF BLENDED

TUNISIAN OLIVE OILS DURING THERMOXYDATION
Imen OUESLATI; HdiaMANAI; Amal LIMEM; Salma N. MOHAMED; Mokhtar

ZARROUK
Laboratory of Olive Biotechnology,Center of Biotechnology of Borj-Cedria., B.P. 901, 2050

Hammam-Lif, Tunisia.
Keywords: Virgin olive oil, Blending, Heating, Fatty acids, Antioxidant capacity.
Abstract: The present work is an evaluation of the variation of the physico-chemical

characteristics and antioxidant properties of Chemlali olive oil blended with Chtoui olive oil,
during conventional heating. Chemlali and Chtoui olive oils, were blended at different
proportions (100:0, 80:20, 60:40), and then heated at 180 C for 0, 2.5, 5, 7.5 and 10 hours.
Chemlali olive oil blended with Chtoui olive oil showed a clear improvement in its fatty acid
composition, and an increase in its content of total biophnols, and therefore an increase in the
capacity of its total, polar and non-polar fractions to catch the free radical [DPPH ]. While,
blending of the Chtoui olive oil, with different proportions of Chemlali oil has reduced its
content of oleic acid, and total biophnols; the antioxidant capacity of its various fractions has
not shown great variability. During heating, all blended olive oils showed an increase in their
JSAA Page
2017 38


quality index which exceed the limits set by the international regulations for extra virgin olive
oil category, a decrease in their linoleic and oleic acids, an increase in palmitic acid, as well as
a pronounced decrease in the biophenols. Low variability of the total antioxidant capacity of
the polar and non-polar fractions was detected.
JSAA-2017- Sousse- Tunisie Communications orales

C. ORALE 41 :
CONCENTRES PROTEIQUES DU POLLEN DU PALMIER DATTIER (PHOENIX

DACTILYFERA L.) : EFFET DE LA SONICATION SUR LES PROPRIETES
PHYSICO-CHIMIQUES, THERMIQUES ET DE SURFACE
Haifa SEBII1 ; Sirine KARRA1 ; Brahim BCHIR1 ; Abir MOKNI GHRIBI1 ; Sabine
DANTHINE2 ; Christophe BLECKER2 ; Hamadi ATTIA1 ; Souhail BESBES1
1- Laboratoire Valorisation, Analyse et Scurit des Aliments, Ecole Nationale dIngnieurs
de Sfax, route de Soukra, 3038 Sfax, Tunisie.
2- Unit de Science des Aliments et Formulation, Gembloux Agro Biotech, Belgique.
Mots cls : Concentrs protiques du pollen, Sonication, Composition physico-chimique,
Tension de surface, Proprits thermiques
JSAA Page
2017 38


Rsum: Lobjectif de la prsente tude est de dterminer leffet de la sonication sur les
proprits physico-chimiques, thermiques et de surface des concentrs protiques du pollen
du palmier dattier (PPD). Deux extraits protiques ont t obtenus : un premier EPPI-A par
prcipitation isolectrique et un deuxime EPUS-A suite lapplication de la sonication en
tant quun prtraitement da la matire premire avant la procdure dextraction par
prcipitation isolectrique. La poudre frache du PPD (humidit 31 g/100 g MS) est compose
essentiellement de protines (39 g/100g MS), de fibres totales (41 g/100 g MS), de cendres
(6g/100 g MS), et de lipides (10 g/100 g MS). Le PPD est aussi relativement riche en
antioxydants naturels, essentiellement les polyphnols (909,3 mg EAG/100g) et les
flavonodes (4,31 mg EQ/100g). Les rsultats de la caractrisation des extraits montrent quil
sagit de concentrs protiques vue que la teneur en protines est 79% dans le cas de EPPI-A
et 64% pour EPUS-A. Les proprits de surface des deux concentrs protiques sont variables
selon le pH. En effet, pH 7, ils possdent une capacit de rduire la tension superficielle de
trs basses valeurs allant de 39 mN/m pour EPPI-A jusqu 36 mN/m pour EPUS-A. Par
contre, pH 4, la rduction de la tension superficielle est moins importante atteignant des
valeurs de 51 mN/m et 48 mN/m pour EPPI-A et EPUS-A respectivement. Ces rsultats
pourront tre expliqus par les index de solubilit dazote levs pH 7 de lordre de 85 %
pour EPPI-A et 48 % EPUS-A et faibles pH 4 aux alentours de 19 % et 23 % pour EPPI-A et
EPUS-A respectivement. Dautre part, ltude des proprits thermiques par DSC et TGA
rvle une rsistance des diffrents concentrs au traitement thermique avec un comportement
semblable pour les extraits tudis qui montrent un seul pic endothermique une temprature
aux alentours de 140 C. Cette similarit est observe galement au niveau de lanalyse
dimage et lanalyse au rayons X qui prouvent quil sagit dune poudre amorphe.
JSAA Page
2017 38

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Association mditerranenne

des Industries Agro-Alimentaires

JSAA-2017- Sousse- Tunisie C. Orales Plnires

JSAA-2017- Sousse- Tunisie Communications Orales

FOAMING AND ADSORPTION BEHAVIOR OF BOVINE AND CAMEL PROTEINS

Roua LAJNAF1,2 ; Laetitia PICART-PALMADE2; Sylvie MARCHESSEAU2 ; Hamadi

JSAA-2017- Sousse- Tunisie Communications Orales

IMPACT OF DRYING TEMPERATURE ON THE DYNAMIC VAPOR SORPTION

Sylvanus ODJO ;Franois HUART ;Paul MALUMBA ; Christophe BLECKER ;

Food Process Engineering Laboratory, Gembloux Agro-Bio Tech, Universit de Lige: 2,

Keywords: Corn flour, Drying temperature, Sorption isotherm, Moisture.

JSAA-2017- Sousse- Tunisie Communications Orales

PHYSICOCHEMICAL PROPERTIES OF SPRAY DRIED CAMEL MILK POWDER:

Keywords: Spray drying, Dromedary milk, Milk powder

JSAA-2017- Sousse- Tunisie Communications Orales

EFFET DE LIRRRADIATION GAMMA SUR LA FORMATION DES RADICAUX

Hager ATROUS1,2; Faouzi HOSNI3; Sabine DANTHINE4; Christophe BLECKER4;

1- Universit de Carthage, ESIAT, Av. Alain Savary, Tunis, Tunisie.

Mots cls : Amidon, Irradiation gamma, RPE, FTIR, DRX.

JSAA-2017- Sousse- Tunisie Communications Orales

INVESTIGATION ON THE EMULSIFYING PROPERTIES OF A-LACTALBUMIN

Marwa ELLOUZE1; Christophe VIAL2; Mohamed Ali AYADI1; Hamadi ATTIA1

Keywords: Alpha-lactalbumin, Cow milk, Dromedary milk, Oil-in-water emulsion, Stability,

JSAA-2017- Sousse- Tunisie Communications Orales

TUDE DE LEFFET DE LA TAILLE DES PARTICULES DES ECORCES

Laboratoire danalyse fonctionnelle des procds chimiques, Dpartement de Gnie des

Mots cls : Ecorce, Agrume, Granulomtrie, Huile essentielle, Rendement

Rsum: La valorisation des rsidus agroalimentaires est le remploi, le recyclage ou toute

JSAA-2017- Sousse- Tunisie Communications Orales

EXTRACTION, IDENTIFICATION BY GC-MS OF THE BIOACTIVE MOLECULES

1-Departement of industrial chemistry, functional analysis of chemical process

Keywords: Bioactive Molecules, Rosmarinus officinalis, GC-MS, Antioxidant activity,

JSAA-2017- Sousse- Tunisie Communications Orales

Ons Rekik1 ; Amir BEN MANSOUR1 ; Mohamed BOUAZIZ1, 2*

1-Laboratoire dElectrochimie et Environnement, Ecole Nationale dIngnieurs de Sfax

Keywords: Antioxidant activity, Chemlali olive flowers, HPLC/DAD, Phenolic compounds,

JSAA-2017- Sousse- Tunisie Communications Orales

EFFECTS OF ARTICHOKE (CYNARA CARUNCULUS L.) LEAF POWDER ON THE

Souha TIBAOUI 1*; Ines ESSID1; Samir SMETI2; Naziha ATTI2

Keywords: Artichokes, sheep, conservation procedure, Sausages quality.

JSAA-2017- Sousse- Tunisie Communications Orales

PREVALENCE AND ANTIMICROBIAL RESISTANCE PROFILES OF

Manel GHARBI; Awatef BEJAOUI; Ahlem JOUINI; Abderrazek MAAROUFI

Laboratory of Epidemiology and Microbiology, Bacteriology and Biotechnology

Mots cls : Prevalence, Resistance, Campylobacter, Poultry.

Rsum: Background: Campylobacter is now recognized worldwide as a leading cause of

JSAA-2017- Sousse- Tunisie Communications Orales

THE IMPACT OF FERMENTATION WITH EXOPOLYSACCHARIDE PRODUCING

Asma MAHMOUD1*; Rossana CODA2; Henry MAINA2; Moktar HAMDI1; Kati

1- Laboratory ofEcological and Technological Microbiology, National Institute of Applied

JSAA-2017- Sousse- Tunisie Communications Orales

JSAA-2017- Sousse- Tunisie Communications Orales

JSAA-2017- Sousse- Tunisie Communications Orales

ETUDE DU POTENTIEL CONSERVATEUR DE LHUILE ESSENTIELLE DE

JSAA-2017- Sousse- Tunisie Communications Orales

FORMULATION DES PREPARATIONS LIQUIDE ET SOLIDE A BASE DE

Mouna BOUASSIDA1; Nada FOURATI1; Semia CHAABOUNI1; Dhouha GHRIBI1,2

Mots cls: Biosurfactants, Additifs, Formulation, Application alimentaire, Proprits

JSAA-2017- Sousse- Tunisie Communications Orales

LES MACROMYCETES COMME BIO-ACCUMULATEURS DU ZINC DANS LA

Lynda HAOUAM*; Imene BOULIFA

Dpartement de Biologie, Facult des sciences et de la nature, Universit de Souk-Ahras,

Mots cls : Macromyctes, Zinc, Accumulation, Rgion de Souk-Ahras, Algrie.

JSAA-2017- Sousse- Tunisie Communications Orales