Drying agents used in the process of spray drying whey enhance the quality of whey powders and may consequently improve the properties of yogurts to which these powders are added. This study examined the quality characteristics of yogurts enriched with whey powders using maltodextrin or gelatin as drying agents. The following yogurt variants were produced: a control (C) without whey powder; W with whey powder but without a drying agent; M with whey powder containing maltodextrin; and G with gelatin as a drying agent. Whey powders were added at a concentration of 1.5% (w/w). The samples were tested after 3, 6, 10 and 14 days of refrigerated storage (4 +/- 1 degrees C), and analyses were performed in 3-6 repetitions. Enrichment of milk with powdered whey had a noticeable impact on the quality characteristics of yogurts. Fortified yogurts exhibited a significantly higher total solids content (11.43-12.22% in the control; 12.45-13.33% in W, G and M) and higher acetaldehyde concentration (0.31-1.11 ppm in the control; 0.44-1.82 ppm in W, G and M) than the control. Titratable acidity and pH varied among samples. However, the syneresis index was lower in the control yogurt (39.09-46.74%) than in yogurts with powdered whey (53.71-58.48%). Significant differences were observed in color parameters (L, a*, b*, WI, YI). The texture properties (firmness, consistency, cohesiveness, index of viscosity) of samples with whey powders had higher values than the control. In sensory evaluation, yogurts with whey powders obtained high scores. The study demonstrated that the use of maltodextrin or gelatin not only supports the process of spray drying whey but also alters the characteristics of the resulting yogurts. The impact of the study comes from the fact that it bridges the gap between whey processing (spray drying) and the formulation of the final product.

This study aimed to develop a new whey-based beverage using whey and lemon juice (LJ) flavored with mint leaves and lemon peel to enhance nutritional value and sensory properties. Five formulations were prepared varying whey concentrations (80-60 %) and LJ (20-60 %), followed by physicochemical and sensory characterization, as well as checking their stability over 20 days. It was found that the pH and protein content of the formulations decreased significantly as the whey ratio decreased. Whereas titratable acidity, polyphenol content, antioxidant activity and viscosity increased significantly as LJ ratio increased. The formulations color was light with a more pronounced green and yellow hue, the color lightness increased significantly as the whey ratio increased. Also, they were pleasing to the panelists, with the best beverage acceptability score for formulations F1 and F2 which contain 80 and 70 % of whey respectively. The relationship between the beverages acceptability and sensory parameters (whey concentration, color, taste, odour, flavor, consistency, acidity, and aftertaste) was modelled using a linear regression model with a correlation coefficient R2 of 68.78 %. The pH is mainly affected by the whey concentration; however, the acidity and total soluble solid (TSS) are sensitive to whey concentration and storage duration.

The increasing discharge of synthetic dyes into industrial wastewater necessitates sustainable and low-cost treatment strategies. This study valorizes orange seed powder (OSP), an abundant agro-food residue, as a novel biosorbent for Congo red (CR) removal through a combined experimental and molecular simulation approach. Raw OSP was prepared solely by drying and grinding, without chemical activation, emphasizing its practical applicability and environmental sustainability. Physicochemical characterization using FTIR, SEM, and EDX confirmed adsorption-induced structural and compositional changes. Batch experiments evaluated the effects of initial dye concentration, adsorbent dosage, pH, temperature, and contact time. Equilibrium data were well fitted by the Langmuir and Freundlich isotherm models (R2 ≈ 0.99), with a maximum adsorption capacity of 258.39 mg g-1 at 25 °C and pH 4, and a removal efficiency exceeding 99.55%. The adsorption kinetics followed a pseudo-second-order model, while intraparticle diffusion contributed to the rate-controlling mechanism, as indicated by the Weber-Morris model. OSP demonstrated excellent regeneration performance over five adsorption-desorption cycles, retaining more than 96% of its initial CR removal efficiency when regenerated with methanol. Grand Canonical Monte Carlo (GCMC) simulations revealed that adsorption is primarily driven by electrostatic interactions, hydrogen bonding, and π-π stacking interactions, in good agreement with the experimental findings. Overall, raw OSP represents an efficient, regenerable, and sustainable biosorbent, highlighting the originality of integrating experimental investigations with GCMC simulations for wastewater treatment applications.

The aim of the present work was rewarded in unravelling the behaviour of camel milk casein during enzymatic proteolysis and separation. In this context, three gastrointestinal proteases were used including pepsin, trypsin and chymotrypsin. The caseins were separated from skimmed milk by precipitation at pH 4.3. The resulting proteolysates were checked in terms of degree of hydrolysis and proteomically confirmed by reverse phase high performance liquid chromatography (RP-HPLC) and SDS-PAGE analysis. Degree of hydrolysis after modeling was more pronounced at 1 h with values of 19.33 % versus 36.65 % for pepsin, 73.83 % versus 97.15 % for trypsin and 39.96 % versus 46.95 % for chymotrypsin of camel and bovine casein, respectively. Thus, these results could be attributed to the behaviours of casein protein themselves in forming resilience cores on form micelles by rendering hydrolysis in ordered states with regular enzymes contact activities and accessibilities to most of the substrate domain efficacies. Consequently, the quality of peptides is dependent to enzyme specificity and independent to degree of hydrolysis, whereas the slight variances in between camel and bovine hydrolysis levels could be attributed to the nature of casein amino acids and type of casein involving in maintaining peptides 3D network structures.

The involvement of C-reactive proteins in triggering antibiotic release is important in figuring out the underlaying mechanisms of cellular biomarkers involving the immune reaction and inflammation. Thus, the existence of microbial C-reactive proteins or peptides are getting logical acceptance due to the presence of some homologue peptides into microbes capable in triggering same inflammatory response levels like to that happening into mammalian cells. The objective of this chapter is to study in depth the mechanization of microbial C-reactive proteins/peptides for allowing the release of de novo antibiotics capable in competing the penicillin mechanism of action. Therefore, series of plasmo-dynamic markers are beared in mind and studied including the role of anti-inflammatory peptides, peptide transporters, opioid peptides, cell penetrating peptides and other static membrane markers including Toll-like receptor, and G-protein coupled receptors. These cellular biomarkers are studied in light of their mechanizations toward the release of commonly known classes of antibiotics including antiviral, antifungal, and antimicrobial ones. The chapter is also covering the availability of antibiotics in foods, microbes, biological matrices and in animal cells and tissues as well as the methods of detection and quantification of antibiotics and also the commonly methods used in mitigating those antibiotics when they are present in excessive doses in food materials. In this regard, some engineered models have been developed in order to remove residual traces of antibiotics as mode for food safety purposes. The domain applications of antibiotics as putative cores and therapies used for preventing the burden diseases like Covid-19 pandemia and other complicated transient diseases are also covered. The chapter is shedding light on the mechanization of peptides like antibiotics, microbial resistance against antibiotics, mechanism of antibiotic sensing, peptides-antibiotic interaction, and antibiotic resistance, by projecting lights on some developed biosensors used in detecting these type of substances.

Recent research efforts have increasingly focused on the development of environmentally sustainable, bio-based antimicrobial and antioxidant films as alternatives to conventional plastics, which pose significant environmental and biological hazards. In this study, gelatin derived from chicken feet was combined with essential oils, ethanolic extracts from the plant Pituranthos scoparius (PS), and alginate to fabricate films with enhanced antimicrobial and antioxidant properties. A total of six film formulations, including controls, were produced, and their physicochemical and mechanical characteristics, as well as antimicrobial and antioxidant activities, were systematically evaluated. The analyses conducted using Scanning Electron Microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), Thermogravimetric analysis (TGA), and X-ray Diffraction (XRD) revealed modifications in the chemical structure of the biopolymer films, likely resulting from interactions among the functional groups of the constituent polymers. Sensory evaluation of the films in contact with minimally processed pumpkin slices demonstrated favorable performance. Furthermore, the incorporation of bioactive compounds, including the essential oil and ethanolic extract from P. scoparius, enhanced the stability and sensory acceptability of the processed pumpkin samples.

Whey protein derived bioactives, including alpha-lactalbumin, ss-lactoglobulin, bovine serum albumin, lactoferrin, transferrin, and proteose-peptones, have exhibited wide ranges of functional, biological and therapeutic properties varying from anticancer, antihypertensive, and antimicrobial effects. In addition, their functional properties involve gelling, emulsifying, and foaming abilities. For these reasons, this review article is framed to understand the relationship existed in between those compound levels and structures with their main functional, biological, and therapeutic properties exhibited either in vitro or in vivo. The impacts of hydrolysis mechanism and separation techniques in enhancing those properties are likewise discussed. Furthermore, special emphasize is given to multifunctional effects of whey derived bioactives and their future trends in ameliorating further food, pharmaceutical, and nutraceutical products. The underlying mechanism effects of those properties are still remained unclear in terms of activity levels, efficacy, and targeted effectiveness. For these reasons, some important models linking to functional properties, thermal properties and cell circumstances are established. Moreover, the coexistence of radical trapping groups, chelating groups, sulfhydryl groups, inhibitory groups, and peptide bonds seemed to be the key elements in triggering those functions and properties.Practical Application: Whey proteins are the byproducts of cheese processing and usually the exploitation of these food waste products has increasingly getting acceptance in many countries, especially European countries. Whey proteins share comparable nutritive values to milk products, particularly on their richness on important proteins that can serve immune protection, structural, and energetic roles. The nutritive profile of whey proteins shows diverse type of bioactive molecules like alpha-lactalbumin, ss-lactoglobulin, lactoferrin, transferrin, immunoglobulin, and proteose peptones with wide biological importance to the living system, such as in maintaining immunological, neuronal, and signaling roles. The diversification of proteins of whey products prompted scientists to exploit the real mechanisms behind of their biological and therapeutic effects, especially in declining the risk of cancer, tumor, and further complications like diabetes type 2 and hypertension risk effects. For these reasons, profiling these types of proteins using different proteomic and peptidomic approaches helps in determining their biological and therapeutic targets along with their release into gastrointestinal tract conditions and their bioavailabilities into portal circulation, tissue, and organs. The wide applicability of those protein fractions and their derivative bioactive products showed significant impacts in the field of emulsion and double emulsion stabilization by playing roles as emulsifying, surfactant, stabilizing, and foaming agents. Their amphoteric properties helped them to act as excellent encapsulating agents, particularly as vehicle for delivering important vitamins and bioactive compounds. The presence of ferric elements increased their transportation to several metal-ions in the same time increased their scavenging effects to metal-transition and peroxidation of lipids. Their richness with almost essential and nonessential amino acids makes them as selective microbial starters, in addition their richness in sulfhydryl amino acids allowed them to act a cross-linker in conjugating further biomolecules. For instance, conjugating gold-nanoparticles and fluorescent materials in targeting diseases like cancer and tumors in vivo is considered the cutting-edges strategies for these versatile molecules due to their active diffusion across-cell membrane and the presence of specific transporters to these therapeutic molecules.

Date palm trees, fruits and leaves have historic life changes with human beings, and their utilizations started by using them as foods and remedy, especially against the resulting bruises of consecutive wars involving wounds, burnes and invasive diseases such as Malaria, Cholera and recently against the emergence of Covid-19 disease symptoms. The richness of palm date- fruits with reducing sugars, polyphenolic acids, flavonoid compounds, hydrosoluble and liposoluble vitamins makes them as versatile food and feed products. In part, minerals remain as the catalyst elements for these golden fruits. In other part, the distribution of essential oils at the mesocarps of date fruits and into date pits constitutes other integral part with substantial therapeutic and nutrigenomic contributions. Polyphenol oxidase (PPO) is a bound enzyme involved in the ripening of the date fruits. The aim of this book chapter is devoted in exploring the recent advances in date palm fruit cultivars as natural bioresources and the key elements beyond to their chemistry, biochemistry, and nutrition aspects, shedding lights on their important metabolites in enhancing food nutritional values, and human health attributes.

L’allergie alimentaire correspond à une réaction adverse aux protéines alimentaires par un mécanisme immunologique (IgE ou non IgE médité). Les signes peuvent toucher de nombreux organes, mais la dermatite atopique reste la manifestation prédominante de l’allergie alimentaire de l’enfant. Très peu d’études concernant la prévalence de cette pathologie ont été réalisées en Algérie. L’objectif de cette étude est la détermination de la prévalence de l’allergie alimentaire, avec une caractérisation des symptômes, des allergènes et des facteurs de risques chez une population pédiatrique. L’étude a été réalisée dans trois communes de la wilaya de Skikda. L’enquête a été menée auprès de 1500 enfants âgés de 0 à 15 ans. 40 % de la population enquêtée sont âgés de moins de 3 ans et 63,33 % de moins de 6 ans. L’effectif est composé de 51,73 % de sexe masculin et 48,27 % de sexe féminin. Les données ont été traitées à l’aide du logiciel Epi Info 7. La prévalence de l’allergie alimentaire est 2,13 % chez la population étudiée. Les allergènes majeurs sont le lait et les produits laitiers, les œufs et les fruits, ces aliments sont responsables de 81 % des réactions allergiques chez l’enfant. Les symptômes majeurs de l’allergie sont des manifestations digestives : diarrhées (25,37 %), vomissement (23,88 %), des manifestations respiratoires (14,93 %) et des manifestations cutanées (14,93 %). L’anaphylaxie ne représente que 1,49 % des cas. La prise en charge de l’allergie n’est pas suffisante chez 67,86 % des enquêtés à cause du manque d’information et d’organisme de suivi. Les problèmes majeurs notés par les parents sont le coût trop chère (médicaments, laits infantile, lait hypoallergénique, aliments spéciaux pour allergiques). 71,86 % des enquêtés déclarent vérifier l’étiquetage des aliments et presque la totalité des enquêtés disent que l’étiquetage n’est pas précis et les informations concernant les allergènes sont insuffisantes. L’allergie alimentaire est une présente chez la population pédiatrique avec un taux de 2, 13 %, ce taux peut avoir des conséquences très grave sur la croissance et la santé physique et psychologique des enfants.

This work explored the impact of mixed flow spray drying on the physical and functional properties of whey powder without any subsequently added drying agent to increase whey utilisation. Spray drying was performed on a pilot scale using a mixed flow spray dryer. The effects of the inlet air temperature (150- 210 8C) and feed flow rate (2-7 L h-1) on several responses such as moisture content, yield, dispersibility, bulk density, and outlet air temperature were investigated using response surface methodology. In addition, with the optimised parameters, Carr index, Hausner ratio, solubility, wettability, hygroscopicity, degree of caking, crystallinity, and morphology of the obtained whey powder were determined. The investigation revealed that feed flow rate is the main parameter influencing all responses. The inlet air temperature significantly affected the bulk, tapped density, and outlet air temperature. The optimal inlet air temperature and feed flow rate for the production of whey powder were 182 8C and 3.2 L h-1, respectively. Under these parameters the moisture content, yield, bulk density, hygroscopicity, and degree of caking of the obtained product were 28.6, 1.80%, 0.24 g cm -3, 16.10 g H2O/g powder, and 85.56%, respectively.

L'allergie aux protéines du lait de vache (APLV) est une des allergies alimentaires les plus fréquentes chez les enfants de moins de cinq ans, sa prévalence varie de 1 à 5 %. L'exclusion des protéines du lait bovin impose de suivre un régime de substitution basé essentiellement sur des formules à base d'hydrolysats de protéines. L'objectif de ce travail est l'étude in vitro de l'impact de l'hydrolyse par les protéases digestives (pepsine porcine, trypsine et α chymotrypsine) sur l'immunoréactivité des protéines laitières (caséines et protéines sériques). Des cinétiques d'hydrolyses au pH optimumà un ratio de 1 et 0,5 % durant 4 heures pour les caséines, et 1 et 2 % durant 6 heures pour les protéines sériques ont été suivi. Les cinétiques ont été suivi par dosage des fonctions amines libres libérées au cours de l'hydrolyse. Les profils des fractions protéiques et leur évolution ont été suivi par électrophorèse sur gel de polyacrylamide en présence de SDS (SDS-PAGE). Le taux de réduction de l'immunoréactivité a été déterminé par l'ELISA compétitif en utilisant un pool de 20 sérums d'enfants présentant une allergie aux protéines du lait confimée. Pour un ratio de 1 %, l'hydrolyse en quatre heures des caséines a révélé que la chymotrypsine offrait la plus forte réduction du potentiel allergénique, soit 82 % contre 72 % et 52 % pour la trypsine et la pepsine respectivement. L'hydrolyse trypsique et chymotrypsique ont présenté des degrés d'hydrolyses proches, alors que le taux d'inhibition est largement supérieur pour l'hydrolyse chymotrypsique. Les protéines sériques, plus résistantes à l'attaque des trois enzymes, montrent, après 6 heures d'hydrolyse à un ratio de 2 %, des niveaux d'inhibition plus faibles avec 58 % de réduction pour la chymotrypsine, et seulement 42 % et 37 % respectivement pour la trypsine et pour la pepsine. Les enzymes digestives ont présenté une réduction de l'immunoréactivité remarquée sur les caséines particulièrement la chymotrypsine. En revanche les protéines sériques sont très résistantes à l'action de ces protéases et n'ont montré qu'une faible réduction de l'immuniréactivité.

Whey proteins concentrate (WPC) was hydrolysed by chicken pepsin extract (CPE) compared with commercial porcine pepsin (PP), and the impact on biological (antioxidant) and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) was studied. The results showed no significant differences between degree of hydrolysis (DH) values for both enzymes and ratios E/S tested. Total degradation of α-lactalbumin (α-La) was observed, while not for β-lactoglobulin (β-Lg). The hydrolysates produced by both enzymes had enhanced ABTS and ORAC antioxidant capacity. The hydrolysate obtained with both enzymes that had the maximum DH and antioxidant activity, also exhibited improvement of solubility at the pH range of 3–8. In contrast, EAI and FA of PP hydrolysates were enhanced at some pH points only. The obtained results with CPE are very promising and suggest that they could be suitable for application in functional food as natural ingredients.

Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied, assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH), Fast proteins liquid chromatography (FPLC), Tricine SDS-PAGE, antioxidant activity at sampling time beside, and technological properties (solubility, emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other side. Results showed, in the first 30 min, DH reached 22.76% at E/S (1%) with a total degradation of alpha-lactalbumin (alpha-La) and almost of 13-lactoglobulin (13-Lg). A significant increase in antioxidant activity and solubility was observed, while not for EAI, and FA. These results indicate for the first time that 13-Lg is susceptible to hydrolyse by FCE that rarely found for other enzymes. Ficin hydrolysates showed very relevant performance, and suggest that could be appropriate production of functional ingredients.

Aims: The main objective of the present research work was to evaluate the (phytochemical, biochemical, and antimicrobial) properties of Muscat of Alexandria leaf powder and develop new functional dairy product using the mixture lactic bacteria and vine leaf powder as prebiotic for health applications (gastric and cardiac problems, etc.). Material and Methods: Various nutritional parameters of the vine leaf powder namely: pH, acidity, water content, ashes, salts, fatty acids) were determined. Also, their bioactive substances (TPC, total flavonoids content, tannin content, soluble-water polysaccharides) were extracted and quantified using referenced methods. The evaluation of antimicrobial activity of these substances was carried out by disc method. Vine leaf powder and aqueous extract were used to improve acidification kinetic. Also, functional yogurt using the mixture (lactic bacteria and vine leaf powder as prebiotic) was prepared. Results: The main results demonstrate that, the vine leaf powder contains high-value components such as salts with a high k/Na ratio, fatty acids (palmitic, linolenic and oleic) and bioactives (polyphenols, tannins and polysaccharides). The antimicrobial activity of these bioactive metabolites varies depending on the resistance of the strains tested. On the other hand, vine leaf TPC and polysaccharides act as an antifungal against (C. albicans and A. niger) and increase the acidification rate and consequently the growth and activity of the lactic bacteria in the yogurt, which suggests a probable prebiotic effect. Conclusions: Through this study, we have demonstrated the high content of vine leaves in several bioactive compounds such as polyphenols, flavonoids, tannins and polysaccharides. These compounds display an interesting antimicrobial activity and an extensive effect on the activity of lactic bacteria, which suggests a prebiotic effect. Keywords: Bioactive substances, antimicrobial activity, prebiotic, vine leaves.

L’APLV est une pathologie lourde de conséquences sur la santé des patients et de leur entourage par sa symptomatologie variée et sa prise en charge difficile. Cette étude est une contribution à une meilleure connaissance de la situation de cette pathologie en Algérie. Ce travail est une étude épidémiologique de l’APLV dans neuf wilayas du Nord Est algérien avec un échantillon de 9305 enfants âgés de 0 à 3 ans. L’étude a fait ressortir une prévalence assez élevée qui atteint 3,17 % des enfants âgés de moins de trois ans. L’unique traitement à cette pathologie est l’éviction totale de toutes les protéines du lait bovin et l’administration de substituts adaptés, basés le plus souvent sur des hydrolysats plus ou moins poussés de protéines de diverses origines.

Cow's milk protein allergy (CMPA) is a disease with serious consequences on the health of patients and their families through its various symptoms and its difficult managements. This study is a contribution to a better understanding of the situation of this disease in Algeria. This work is devoted to an epidemiological study of CMPA and involved 9305 children from 0 to 3 years of age in nine north eastern Algerian wilayate. The study showed a high prevalence of CMPA reaching 3.17% of children aged less than three years. The only treatment for this pathology is the total eviction of all the proteins of bovine milk and administration of adapted substitute based on protein hydrolysates or proteins of various origins. (C) 2021 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity aspects and microstructure were studied using rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) respectively. Results showed that no significant differences (p>0.05) in protein interactions between the two types of gel, with hydrophobic binding dominance in protein gelation. Viscoelasticity and microstructure also showed a similarity in the viscoelastic properties and in milk aggregation micelles mode, obtained by chicken pepsin or rennet.

Aims: The main objective of this work was the valorization of Ficus microcarpa fruit, an inedible fruit with a high nutritional value in the production of chitosan by Aspergillus niger. Methods: A surface and submerged growth of Aspergillus niger were carried out using the Ficus microcarpa fruit syrup. 3 106 spores/ 50 ml were inoculated. Chitosan production was conducted at 37° C for 14 days using both surface and submerged fermentation modes. The growth of Aspergillus niger was followed by spore count on a Malassez cell. The evolution of pH and the consumption of total sugars in the mixture were monitored. Chitosan was extracted after degumming with NaOH 10N and centrifugation. Results: During the first days, the fungal growth was exponential with maximum growth rates of 10.06 g/L/day and 12.05g/L/day respectively for the surface and submerged cultures. The mycelial growth was largely linked to a high intake of sugars. The chitosan production in glucose syrup was significantly lower than the production using Ficus microcarpa syrup. This syrup allowed producing 41 g/L of chitosan for the surface culture and 37.2g/L for the submerged culture. Infrared analysis of chitosan powders showed similar spectra to those of commercial and shrimp chitosan. This first work is a contribution to a better valorization of a bioresource. Keywords: Aspergillus niger, culture, chitosan, Ficus microcarpa fruit, syrup.

The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera of is very used in the preparation of traditional Peulh cheese. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of the fresh cheese Peulh type which was characterized by the physicochemical and sensory aspects. The results showed that this traditional cheese presented a total dry extract of 32.49%, pH 6.28, a lactic acidity of 0.14 p.cent, a protein content of 28.30% and a sweet whey with pH 5.90. The Peulh cheese making yield is 55.45% expressed on dry basis. The sensory aspects showed that it has a firm texture, elastic, not sticky, with a lactic odor and a lactic flavour and has an overall persistence in the mouth of about 15 seconds.