Towards sustainable environment in North African countries: The role of military expenditure, renewable energy, tourism, manufacture, and globalization on environmental degradation.

Climate change resulting from increasing emissions has become a pressing concern in North African countries due to its significant environmental and socio-economic impacts. There is a need for extensive research on this topic to raise global awareness of the associated dangers. This study investigates the dynamic impact of economic growth, military expenditure, globalization, renewable energy, manufacturing, tourism, capital formation, and labor on CO emissions in North African countries from 1995 to 2021.

Development of Hybrid Electrospun Nanofibers: Improving Effects of Cellulose Nanofibers (CNFs) on Electrospinnability of Gelatin.

Cellulose nanofibers (CNFs) were used to improve the electrospinnability of the gelatin protein in a water/ethanol/acetic acid (3:2:3, /) solution. The effects of different concentrations of CNFs (0.5-4%) on the important physical properties of the gelatin solution (15%), including rheology, conductivity, and surface tension, were investigated.

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; /) were obtained.

The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger.

The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples. NLCs were prepared by formulation of gelatin (as surfactant and coating biopolymer), tallow oil (as solid lipid), rosemary essential oil (as liquid lipid), sage extract (as active material or encapsulant), polyglycerol ester and Tween 80 (as low-molecular emulsifier) through the high-shear homogenization-sonication method. The effects of gelatin concentrations and the solid/liquid ratio on the particle size, polydispersity index (PDI), and encapsulation efficiency (EE%) of sage extract-loaded NLCs were quantitatively investigated and optimized using a combined D-optimal design.

New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties.

Lutein is a prominent biologically active carotenoid pigment with a polyene skeleton that has great benefits for human health. The study examined the synergistic effects of potentially functional components, including lutein carotenoid (LC), × extract (MPE), and × essential oil (CAEO), all three as bioactive components and antioxidants (AOs), on the physicochemical characteristics of a new low-sugar and carotenoid-enriched high-antioxidant beverage. Sucralose was utilized as a non-nutritive sweetener.

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine () at Different Reproductive Cycle Phases.

The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine () at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide).

Physico-Mechanical Optimization and Antimicrobial Properties of the Bionanocomposite Films Containing Gallic Acid and Zinc Oxide Nanoparticles.

The mechanical and physical properties of the bionanocomposite films based on κ-carrageenan (KC)-gelatin (Ge) containing zinc oxide nanoparticles (ZnONPs) and gallic acid (GA) were optimized using the response surface method, and the optimum amounts of 11.19 wt% GA and 1.20 wt% ZnONPs were obtained.

Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology.

A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, an inulin/polydextrose (I/P) mixture as prebiotic fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality.

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.

Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used at 10 and 30% w/w in the formulation of functional leavened bakery. For the first time, the effect of bioactive compounds enrichment in pizza products as well as the rheological properties were evaluated.

Application of mixture design methodology for development of high antioxidant fruity functional beverage.

Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical properties of the samples including total phenols, 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition percent, anthocyanin, flavonoid, and vitamin C content of optimum fruit juice blend (60% PJ/20% BJ/20% GJ) were 121.

Polysaccharide extracted from Althaea officinalis L. root: New studies of structural, rheological and antioxidant properties.

A water-soluble acidic polysaccharide (AOP-2) from Althaea officinalis L. root was isolated by water extraction and purified by ion exchange chromatography (Cellulose DEAE-52) and gel filtration (Sephadex G-200). The structure characteristics of AOP-2 was determined by gel permeation chromatography (GPC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR) spectrum and gas chromatography-mass spectrometry (GC_MS).

Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments.

The effects induced by heat on and ( L. var. botrytis) during boiling, steaming, and were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols.

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of and Cauliflower ( L. var. botrytis).

The effect of steam and oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in than in (20.9 ± 2.

A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream.

This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point.

The effect of Macro and Nano-emulsions of cinnamon essential oil on the properties of edible active films.

The effect of Nano-emulsion (NE) and Macro-emulsion (ME) of cinnamon essential oil (CEO) on the properties of carboxymethyl cellulose (CMC)-based films was investigated. MEs (diameters of 242-362 nm) and NEs (diameters of 59-80 nm) of CEO were produced through Ultra-Turrax and Ultrasonication, respectively. The scanning electron microscopy () and atomic force microscopy (AFM) images showed different morphologies in the films containing ME and NE, also a denser and more uniform microstructure was observed in the NE films in comparison with the ME ones.

Survey data for assessing the socio-economic performance of End of Life options of a bio-based product based on expert knowledge.

This data article aims at providing a data description about the manuscript entitled "A socio-economic indicator for EoL strategies for bio-based products" [1]. Data regarding the socio-economic assessment of End of Life (EoL) options for the specific case of PLA-based film for food packaging are presented, with a special emphasis on policy recommendations and actions for the EoL practices in the bioeconomy sectors. A new framework, based on data gathering and validation through experts involvement, is proposed in order to calculate a new indicator to measure the socio-economic performance of EoL practices (SEI-EoL) for bio-based products.

The emulsifying and foaming properties of Amuniacum gum () in comparison with gum Arabic.

In this study, the emulsifying and foaming properties of a novel exudate gum from (AMG) were assessed in comparison with the well-known gum Arabic from Acacia tree (GAC). The sunflower oil-based emulsion (10% v/v) containing various concentrations (5%-15% /) of AMG and GAC was prepared. At all concentrations, AMG showed higher surface and interface activity than GAC.

A Combined method to model policy interventions for local communities based on people knowledge.

Policy interventions to promote innovative industries in peripheral regions are often hampered by lack of information on the functioning of the local socio-economic systems, due to their complexity. This might result in mismatches between policy objectives and the actual needs and capability of local communities. To overcome this drawback, it is crucial to obtain appropriate knowledge on the local system, which nevertheless is typically embedded in local actors' minds in uncodified and tacit form.

A socio-economic analysis of biomethane in the transport sector: The case of Italy.

The transport sector has a low penetration of renewable energy, and this presents a serious obstacle to tackling climate change. Biomethane is seen as a decarbonisation solution, but only some European countries have pursued its development. Italy is one of these countries, having released a decree to stimulate development of the sector.

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives.

Bacterial cellulose is an attractive biopolymer for a number of applications including food, biomedical, cosmetics, and engineering fields. In addition to renewability and biodegradability, its unique structure and properties such as chemical purity, nanoscale fibrous 3D network, high water-holding capacity, high degree of polymerization, high crystallinity index, light transparency, biocompatibility, and mechanical features offer several advantages when it is used as native polymer or in composite materials. Structure and properties play a functional role in both the biofilm life cycle and biotechnological applications.

Sugar conversion induced by the application of heat to grape must.

Two lots of the grape Trebbiano cultivar were harvested from the same vineyard 15 days apart, and their musts were cooked in an open stainless steel pan directly heated by fire; the kinetics of formation or disappearance of key constituents was then monitored for at least 16 h. From an engineering standpoint, the vessel behaved like a nonisothermal batch reactor in which the volume of the grape must necessarily decreased while its composition changed profoundly as a result of chemical reactions. Brix, total titratable acids, acetic acid, malic acid, lactic acid (d and l), pH, water activity, 5-HMF, and phenolic and radical-scavenging compounds were proposed as markers of the extent of cooking for which water vaporization and sugar degradation were identified as the two main driving factors.

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.

The term "balsamic" is widespread and popular all over the world of vinegar and fancy foods; it is used generally to refer to vinegars and sauces with a sweet and sour taste. However, the original is the European Protected Denomination, registered as "Aceto Balsamico Tradizionale of Modena, or of Reggio Emilia" that should not be confused with the "Aceto Balsamico di Modena" very similar in the name, but completely different for technology, raw material, quality, and sensorial properties. Traditional balsamic vinegar is made by a peculiar procedure, that starts with a thermal concentration of freshly squeezed grape juice, followed by alcoholic and acetic fermentations and, finally, long aging in a wooden barrel set, by a procedure which requires a partial transfer of vinegar from cask to cask with the consequential blending of vinegars of different ages.

Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.

A first attempt at a semiquantitative study of molecular weight (MW) and molecular weight distribution (MWD) in cooked grape must and traditional balsamic vinegar (TBV) with increasing well-defined age was performed by high-performance liquid size exclusion chromatography (SEC) using dual detection, that is, differential refractive index (DRI) and absorbance (UV-vis) based detectors. With this aim, MW and MWD, including number- and weight-average MW and polydispersity, were determined with respect to a secondary standard and then analyzed. All investigated vinegar samples were recognized as compositionally and structurally heterogeneous blends of copolymers (melanoidins) spreading over a wide range of molecular sizes: the relative MW ranged from 2 to >2000 kDa.

Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria.

Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which could be postprocessing contaminants of ready-to-eat meat products. The effect of the active compound on the bacterial growth was assessed from growth kinetics curves and dose-response profiles in a wide range of thymol concentrations, i.