Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.

This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.

Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin.

The antioxidant and antibacterial activities of camel and bovine α-lactalbumin (α-La) in both calcium-loaded (holo) and calcium-depleted (apo) forms were investigated and compared. Antioxidant assay showed that camel and bovine α-La exhibited significant Ferric-reducing antioxidant power (FRAP), ferrous iron-chelating activity (FCA) and antiradical activities especially in their apo form. Camel apo α-La also exhibited attractive antibacterial activities against Gram-negative bacteria (Pseudomonas aeruginosa) and against fungal pathogens species (Penicillium bilaiae, Aspergillus tamari and Aspergillus sclerotiorum). Likewise, emulsifying properties (emulsification ability (EAI) and stability (ESI) indexes) and the surface characteristics (surface hydrophobicity, ζ-potential and interfacial tension) of the α-La were assessed. Maximum EAI were found at pH 7.0, with higher EAI values for the camel apo α-La (EAI ~19.5 m2/g). This behavior was explained by its relative high surface hydrophobicity and its greater efficiency to reduce the surface tension at the oil-water interface. Furthermore, emulsions were found to be more stable at pH 7.0 compared to pH 5.0 (ESI ~50%) due to the higher electrostatic repulsive forces between oil droplets at pH 7.0 in consistence with the ζ-potential results. This study concluded that the camel apo α-La has antibacterial, antioxidant, and emulsifying properties in agricultural and food industries.

Multiple cutaneous metastasis of synchronous urothelial carcinoma of the bladder and the renal pelvis: a case report.

INTRODUCTION: Cutaneous metastatic disease arising from urinary tract carcinoma is rare and associated with a poor prognosis. We report a case of metastatic disease occurring in a patient treated for synchronous urothelial tumor of the bladder and left renal pelvis. CASE PRESENTATION: A 61-year-old Caucasian man was treated for a synchronous urothelial tumor of the bladder and left renal pelvis. He had an en bloc radical cystectomy and left ureteronehprectomy associated with a cutaneous transileal urinary diversion and lymph node dissection. He was scheduled for chemotherapy but was lost to follow-up. He consulted 1 year later with growing skin tumors that were confirmed to be metastatic disease, and he was referred to the oncology department for palliative chemotherapy. CONCLUSION: Cutaneous metastatic disease is a rare entity with poor prognosis. The main treatment remains chemotherapy; however, single-site metastasis should be considered for metastasectomy.

Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds.

The main purpose of this work was to investigate some physiochemical and antioxidant properties of purified proteins of 18 kDa from black cumin seeds. The structural properties of purified proteins were characterized using Fourier Transform-Infrared spectroscopy (FT-IR) and Circular dichroism (CD) spectroscopy analysis. The Tunisian purified protein exhibited a α-helix structure and the Turkish purified protein adopted a ß-sheet conformation. The thermal properties were also evaluated by differential scanning calorimetry (DSC). The Tunisian purified protein presented two endothermic peaks, the first one was at 76.71 °C and the second one was at 131.32 °C. However, only one endothermic peak was found for the Turkish purified protein at 157.63 °C. Both Tunisian and Turkish purified proteins were very stable towards heat-induced denaturation. In addition, the effect of pH, salt (NaCl and Na2SO4) and temperature on functional properties was investigated. The Tunisian black cumin seeds pure protein exhibited better antioxidant activity than that of the Turkish one at all tested concentrations (0.2 to 1 mg/mL) and temperatures (50 °C, 75 °C and 100 °C), as well as after gastrointestinal digestion simulation.

Physicochemical properties of water-soluble polysaccharides from black cumin seeds.

In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant properties of black cumin water-soluble polysaccharides (BCWSP) were also investigated. BCWSP consisted mainly of galacturonic acid (30.20%), glucuronic acid (17.66%) and neutral sugar (22.99%). BCWSP was composed of high peak molecular weight. The FTIR spectrum obtained for BCWSP showed two most important absorptions, at 1659 and 1085 cm-1, which corresponded to COO- of uronic acids and pyranose form, respectively. NMR spectroscopy data suggested that the BCWSP is probably a rhamnogalacturonan backbone with galactan and arabinan side chains. X-ray pattern revealed the semi-crystalline behavior of BCWSP. WHC and OHC of BCWSP were relatively high and varied with temperatures. The polysaccharide zeta potential was greatly affected by pH. Results indicated that the decrease of surface tension has influenced foaming and emulsifying capacities. The DPPH radical scavenging activity of the BCWSP was 63.25% at 1 mg/mL. The BCWSP displayed moderate reductive, ß carotene bleaching and chelating abilities. Overall, our results suggested that BCWSP could be used as alternative additives in food and non-food products.

Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam.

A series of pomegranate jams were prepared from a Tunisian ecotype (Tounsi) with different amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The most appreciated formulation was that contaning 30% sugars and 0.2% pectin. Then, commercial pectin was substituted by other gelling agents (pomegranate peel powders dried at 50°C vs lyophilized, pectin and fibre extracted from pomegranate peel) for the preparation of pomegranate peel-based jams. The elaborated jams were evaluated for physichochemical, colour, texture and sensory characteristics. Results revealed that the jam (JPP2) elaborated with 0.2% pectin extracted from pomegranate peel exhibited similar overall acceptability to that prepared with commercial pectin. However, it was more acceptable than other pomegranate peel-based jams, which was related to a better appreciation of sweetness and colour. According to the colour and texture measurements, this sample (JPP2) was more reddish and less firm than other samples.

The foaming properties of camel and bovine whey: The impact of pH and heat treatment.

The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat treatment at 90°C. These results confirmed the pronounced foaming and interfacial properties of acid camel whey, even if acid and sweet bovine whey exhibited the highest viscoelastic modulus after heating.

Antioxidant properties and phenolic profile characterization by LC-MS/MS of selected Tunisian pomegranate peels.

Antioxidant contents and activities of different extracts from four Tunisian pomegranate peels, locally called "Acide", "Gabsi", "Nebli" and "Tounsi", were studied. Peels samples were extracted with three solvents (water, ethanol and acetone). For each extract, the total phenol contents and antioxidant activity were evaluated. The highest values of polyphenol, tannins, flavonoids and anthocyanins were recorded in the acetone extract of Acide ecotype with 304.6 mg gallic acid equivalent/g; 292.23 mg gallic acid equivalent/g; 15.46 mg Quercetin/g and 54.51 mg cy-3-glu/100 g, respectively. The acetone extract of Acide ecotype also showed the highest free radical-scavenging and reducing power activity compared to other extracts. Besides, the phytochemical analysis by LC-MS/MS revealed a high content of ellagitannins with punicalagin and punicalagin derivatives as the major compounds that might be responsible for promising antioxidant activity of pomegranate peel extracts. Two compounds (Castalagin derivative and Galloyl-bis-HHDP-hex derivative) were detected only in "Acide" ecotype in important contents.

Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population.

This work aims at reducing the use of added NaCl in processed meat products because of its negative effects on hypertensive population by replacing it by sodium-free salts mixture (SM: KCl, MgCl2 and CaCl2) in fresh and cooked sausages. The technological, sensory, and microbiological effects of SM were compared with a commercial replacer based on seaweed extracts (AlgySalt®). A total substitution of NaCl with the latter and a partial one with SM (80% and 50%) were studied in cooked sausages and a total NaCl substitution with both substitutes was performed in fresh sausages. As a result, hardness increased in AlgySalt® reformulated samples, while it decreased when 80% SM were used. Whereas, AlgySalt® induced less cooking loses than SM. To some extent, microbiological counts showed a similarity between reformulated and control samples for both sausage types, whereas reformulated products containing SM revealed better sensory properties for both meat products. Therefore, using SM as NaCl replacer is adequate for processed meat products.

The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk.

The effect of pH (4.3 or 6.5) and heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of α-lactalbumin extracted from camel milk were studied. The increased temperature treatment changed the foaming properties of camel α-lactalbumin solution and its ability to unfold at the air-water interface. At neutral pH, heat treatment was found to improve foamability, whereas at acid pH (4.3) this property decreased. Foams were more stable after a heat treatment at pH 4.3 than at 6.5, due to higher levels of protein aggregation at low pH. Heat treatment at 90°C for 30min affected the physicochemical properties of the camel α-lactalbumin by increasing free thiol group concentration at pH 6.5. Heat treatment also caused changes in α-lactalbumin's surface charge. These results also confirm the pronounced aggregation of heated camel α-lactalbumin solution at acid pH.

Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface.

The aim of this work was to examine foaming and interfacial behavior of three milk protein mixtures, bovine α-lactalbumin-ß-casein (M1), camel α-lactalbumin-ß-casein (M2) and ß-lactoglobulin-ß-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 ß-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 ß-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, α-lactalbumin and ß-lactoglobulin that are 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.

Characterization of pectins extracted from pomegranate peel and their gelling properties.

The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86°C, 80min, 20mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650cm(-1) differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G'>G″. With decreasing temperature from 90°C to 10°C, G' increased to reach a plateau at 10°C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content.

Proteomic profiling of camel and cow milk proteins under heat treatment.

Cow and camel milk proteins before and after heat treatment at 80°C for 60min were identified using LC/MS and LC-MS/MS following monodimensional electrophoresis. The database used for the identification of camel and cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel milk at 80°C for 60min, camel α-lactalbumin (α-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating cow milk at 80°C for 60min, α-lactalbumin (α-la) and ß-lactoglobulin (ß-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC-MS/MS. Casein fractions were kept intact under a heat treatment of 80°C during 60min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80°C for 60min.

Yield and composition of pectin extracted from Tunisian pomegranate peel.

A central composite design was employed to determine the influence of extraction conditions on production yield and chemical composition of pectin from pomegranate peels. Response surface methodology (RSM) was used to quantify the integral effect of the three processing parameters (extraction duration, temperature and pH) on yield. A second-order polynomial model was developed for predicting the yield of pomegranate peels pectin based on the composite design. Yields ranged from 6.4 to 11.0±0.2%. Optimal temperature, duration and pH value of the extraction were 86°C, 80min and 1.7, respectively. The uronic acid and the total neutral sugar content of the extracted pectins ranged from 377 to 755mg/g and from 161 to 326mg/g, respectively. Moreover, the degree of methylation varied with the extraction conditions and the extracted pectins were low methylated. On high pressure size exclusion chromatography (HPSEC), the elution pattern of the acid-extracted pectins showed that severe conditions were associated with lower hydrodynamic volume.

Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.

The stems of Opuntia ficus-indica known as cladodes are rich source of bioactive and functional substances, which make them important candidate for the production of health-promoting food. Cladodes powder was incorporated at different levels of substitution (2.5%, 5% and 7.5%) in cookies (butter/wheat flour: 55/100 m/m). Substitution of wheat flour by cladodes powder improved dietary fiber, ash, potassium, magnesium and calcium contents of enriched cookies. The results also revealed that cladodes supplementation increased hardness; however, it decreased a* and b* values and reduced exudate loss of cookies during storage. Moreover, rising levels of cladodes powder contribute to the increase of antioxidant activity of cookies and decreased their oxidative degradation. Sensory evaluation showed that cladodes supplementation at 5% level remained acceptable at 5-point hedonic scale. The present study suggested that cladodes supplementation in high-fat cookies not only added nutritional value to food, but also improved its functional characteristics.

Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts.

Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulations of dairy desserts, with lower amount of added sugars to avoid any artificial flavoring or coloring agents. Sensory and color evaluation data revealed that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation. Furthermore, syrup polysaccharides and fibers contribute to better maintain the final product texture. In addition, date by-products create a good source of natural thickening agents, involved in enhancing apparent viscosity and spontaneous exudation. Thanks to their high content in phenolic compounds, date by-products considerably improve antioxidant activities of the formulated desserts. Therefore, they could be valued as natural ingredients in the formulation of novel dairy products with high nutritional-properties.

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.

The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.

Volatile and lipid analyses by gas chromatography/mass spectrometry and nutraceutical potential of edible wild Malva aegyptiaca L. (Malvaceae).

Volatile and lipid chemical compositions, and nutritional and antioxidant properties of Malva aegyptiaca, an edible wild plant largely distributed in North Africa, were investigated. Forty-nine compounds of volatiles were identified showing large qualitative and quantitative differences during three phenological stages. The flowering stage was characterized by the presence of a high number of terpenic compounds, among them dillapiole was found to be the major one (55.15%). The nutrient composition of leaves and fruits was investigated in the present work. Fruits' lipidic fraction was characterized by its high level of linoleic acid (n-6) (36.17%). Interestingly, leaves' lipidic fraction was characterized by its very high content of camphor (43.69%) and by its relatively high content of linoleinic acid (n-3) (14.69%). Furthermore, our results showed that the phenolic contents varied from 352 to 404 mg gallic acid equivalent/g ethanolic and acetonic extracts, respectively. These extracts revealed interesting antioxidant activities including free radical scavenging activity (EC(50) = 0.38-0.57 mg/ml) and reducing power (EC(50) = 0.12-0.18 mg/ml).

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.

Objectives of this work were studying physico-chemical change and heat stability of olive oils flavoured by selected Tunisian aromatic plants. Flavoured olive oils were prepared by maceration of fresh plant materials (rosemary, lavender, sage, menthe, basil, lemon and thyme) with olive oil at a 5% w/w level for 15 days. A sensorial evaluation was applied to select more appreciate flavoured olive oils by consumers. An oxidative procedure was applied to test the stability of selected flavoured olive oils: oils samples were kept in glass bottles and heated at 60 and 130 degrees C during 55 days and 6h, respectively. The resistance to oxidation of these selected flavoured oils was compared to a control samples by measuring PV, K232 and K270 values and change in chlorophyll, carotenes and polyphénols contents. Obtained results show that addition of aromatic plants causes a slight increase in free acidity and viscosity of aromatised olive oils. L*, b* and a* values show that addition of thyme cause a great change in olive oil colours. Heat stability results shows that from selected aromatic plants, rosemary was effectiveness against oxidation followed by thyme and lemon. However, olive oil flavoured with basil exhibit a similar behaviour versus thermal oxidation then the natural olive oil.

Effect of moderate spray drying conditions on functionality of dried egg white and whole egg.

Dried egg and egg-derived proteins have a range of applications in baking, dressings, and confectionery products. Egg powder was produced under high time-temperature scales (approximately 160 degrees C), which led to many changes in egg components, resulting in different functional properties of eggs after reconstitution. In this study, moderate operating conditions were selected to dry egg white and whole egg using a pilot-scale spray dryer. Functional properties changes were evaluated with an appropriate statistical technique. Major finding supports that spray drying of egg white at moderate conditions (air inlet temperature ranged from 110 to 125 degrees C) resulted in a product that enhanced considerably the water holding capacity of produced gels. Moreover, gel prepared with the dried samples was firmer than that of the fresh samples. Drying at a moderate scale allowed not only the increasing of the foaming capacity and the stability of foam but also an increase in their emulsifying capacity and stability of the emulsions.