Optimization of Hydrothermal and Diluted Acid Pretreatments of Tunisian (L.) Fibers for 2G Bioethanol Production through the Cubic Central Composite Experimental Design CCD: Response Surface Methodology.

This paper opens up a new issue dealing with (LC) lignocellulosic biomass recovery in order to produce 2G bioethanol. LC fibers are composed of three principal fractions, namely, -cellulose (45.80%  ± 1.

Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and Applications.

Background: Olive oils (OOs) show high chemical variability due to several factors of genetic, environmental and anthropic types. Genetic and environmental factors are responsible for natural compositions and polymorphic diversification resulting in different varietal patterns and phenotypes. Anthropic factors, however, are at the origin of different blends' preparation leading to normative, labelled or adulterated commercial products.

Advanced oxidation process and biological treatments for table olive processing wastewaters: constraints and a novel approach to integrated recycling process: a review.

Table olive processing wastewaters constitute a dangerous environmental problem in the Mediterranean countries because of their large volumes, high organic matter and salt concentration. The quantity and the characteristics of wastewaters produced, and thus, their environmental impact, varied depending on the season, varieties, soil and process employed. Several chemicals, biological and combined technologies have proven effective at bringing down organic pollution and toxicity of these effluents.

Biochemical and Molecular Study of Carpobrotus edulis Bioactive Properties and Their Effects on Dugesia sicula (Turbellaria, Tricladida) Regeneration.

The traditional medicinal properties of Carpobrotus edulis are well recognized, particularly in Tunisia where it is used for wound healing. Thus, in this study, biochemical and molecular properties of its leaves' bioactive aqueous-acetone extract were investigated. The total phenolic content (TPC) of the extract was estimated to be 184 ± 5 mg/100 g of fresh matter (FM).

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.

Background: Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined.

Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed.

The aim of the present study was to evaluate the applicability of using protein-rich isolates from tomato seed as a sole source of nutrition for the growth of lactic acid bacteria. Unstructured mathematical and logistic models were proposed to describe growth, pH drop, lactic acid production and nutriment consumption by Lactobacillus plantarum in whole and defatted isolates in order to compare their suitability for the production of a fermented beverage. These media have considerable good quantities of nutriment that allowed the growth of L.

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives.

Direct detection of OTA by impedimetric aptasensor based on modified polypyrrole-dendrimers.

Ochratoxin A (OTA) is a carcinogenic mycotoxin that contaminates food such as cereals, wine and beer; therefore it represents a risk for human health. Consequently, the allowed concentration of OTA in food is regulated by governmental organizations and its detection is of major agronomical interest. In the current study we report the development of an electrochemical aptasensor able to directly detect trace OTA without any amplification procedure.

Ecological systems as computer networks: Long distance sea dispersal as a communication medium between island plant populations.

Ecological systems are known to exchange genetic material through animal species migration and seed dispersal for plants. Isolated plant populations have developed long distance dispersal as a means of propagation which rely on meteorological such as anemochory and hydrochory for coast, island and river bank dwelling species. Long distance dispersal by water, in particular, in the case of water current bound islands, calls for the analogy with computer networks, where each island and nearby mainland site plays the role of a network node, the water currents play the role of a transmission channel, and water borne seeds as data packets.

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

The distinctive aroma of virgin olive oil is mainly attributed to its volatile profile including components responsible for positive attributes and others for sensory defects resulting from chemical oxidation and exogenous enzymes. For this reason, the evolution of volatile compounds from Chétoui and Arbequina virgin olive oils during olive ripening and storage (at 4 and 25 °C during 4 weeks) was investigated. The profile of volatile phenols during olive storage was also studied.

Enhancement of biofuels production by means of co-pyrolysis of Posidonia oceanica (L.) and frying oil wastes: Experimental study and process modeling.

Energy recovery from lignocellulosic solid marine wastes, Posidonia oceanica wastes (POW) with slow pyrolysis responds to the growing trend of alternative energies as well as waste management. Physicochemical, thermogravimetric (TG/DTG) and spectroscopic (FTIR) characterizations of POW were performed. POW were first converted by pyrolysis at different temperatures (450°C, 500°C, 550°C and 600°C) using a fixed-bed reactor.

Lactobacillus plantarum: Effect of a protective biofilm on the surface of olives during storage.

The aim of the present study was to investigate the effect of Lactobacillus plantarum adhesion to the surface of olives during storage through studying the interaction between the surfaces of the olives and L. plantarum. The results showed that the total number of adherent L.

Biosensors based on modularly designed synthetic peptides for recognition, detection and live/dead differentiation of pathogenic bacteria.

Rapid and sensitive detection of bacterial pathogens is critical for assessing public health, food and environmental safety. We report the use of modularly designed and site-specifically oriented synthetic antimicrobial peptides (sAMPs) as novel recognition agents enabling detection and quantification of bacterial pathogens. The oriented assembly of the synthetic peptides on electrode surfaces through an engineered cysteine residue coupled with impedimetric detection facilitated rapid and sensitive detection of bacterial pathogens with a detection limit of 10(2)CFU/mL for four bacterial strains including Escherichia coli (E.

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.

The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role.

Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds.

Eight lactic acid bacteria strains isolated from traditional fermented foods were investigated for their antioxidant activity against DPPH free radicals, β-carotene bleaching assay and linoleic acid test. L. plantarum LAB 1 at a dose of 8.

Improvement of butanol production from a hardwood hemicelluloses hydrolysate by combined sugar concentration and phenols removal.

The feasibility of using hardwood hemicellulosic pre-hydrolysate recovered from a dissolving pulping process for Acetone-Butanol-Ethanol (ABE) fermentation has been investigated. Dilutions and detoxification methods based on flocculation and nanofiltration were tested to determine the inhibitory concentration of phenolic compounds and to evaluate the efficiency of inhibitors removal on fermentation. Flocculation carried out with ferric sulfate was the most effective method for removal of phenolics (56%) and acetic acid (80%).

Modeling hydrochory effects on the Tunisian island populations of Pancratium maritimum L. using colored Petri nets.

Hydrochory, the seed dispersal by water, is a strategy used by many aquatic and some terrestrial plants to move into areas appropriate for establishment. In this paper we model the hydrochory effects on the Tunisian island populations of Pancratium maritimum L. using colored Petri nets.

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated. Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits. Phenolic and volatile profiles of the corresponding oils were also analysed.

Removal of aflatoxin B1 and inhibition of Aspergillus flavus growth by the use of Lactobacillus plantarum on olives.

Olives can be contaminated with a wide variety of molds (Aspergillus and/or Penicillium) that can be occurring naturally on fresh and processed olives and could support mycotoxin production. The aim of this work was to investigate aflatoxin B1 (AFB1) production by fungi and its bioaccumulation in olives during storage and to study the impact of the application of Lactobacillus plantarum on the inhibition of mold development and production of AFB1. Two different treatments were applied: (i) olives with natural microflora and (ii) olives inoculated with Aspergillus flavus after elimination of natural microflora.

Gamma radiation effects on microbiological, physico-chemical and antioxidant properties of Tunisian millet (Pennisetum Glaucum L.R.Br.).

Hygienic quality of Tunisian pearl millet flour is always of major concern to consumers as well as all involved in the production, processing and distribution sectors. In the present study, the microbiological and biochemical properties of this food were examined following gamma-radiation. The D10-values for the Total Aerobic Plate Count, yeasts and moulds were respectively 1.

Comparative analysis of Tunisian wild Crataegus azarolus (yellow azarole) and Crataegus monogyna (red azarole) leaf, fruit, and traditionally derived syrup: phenolic profiles and antioxidant and antimicrobial activities of the aqueous-acetone extracts.

Quantitative and qualitative analyses of the yellow and red azarole phenolic extracts prepared from leaf, fruit peel/pulp, and syrup were comparatively investigated. The yellow azarole was found significantly richer in polyphenols than the red-fruit species. Hyperoside was the main phenolic in both yellow and red azarole leaves and only in yellow fruits, whereas procyanidin B2 was the major compound in red fruits.

Effect of ionising radiation on polyphenolic content and antioxidant potential of parathion-treated sage (Salvia officinalis) leaves.

The γ-irradiation effects on polyphenolic content and antioxidant capacity of parathion-pretreated leaves of Salvia officinalis plant were investigated. The analysis of phenolic extracts of sage without parathion showed that irradiation decreased polyphenolic content significantly (p<0.05) by 30% and 45% at 2 and 4kGy, respectively, compared to non-irradiated samples.

Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds.

Olive leaves are commercialized for their antioxidative value due to their valuable phenolic compounds. The present study aimed to evaluate the effect of gamma irradiation on microbial load, on antioxidative properties and on phenolic compounds of air-dried olive leaves. Irradiation was applied up to 25kGy (5kGy intervals) to powdered and intact samples.

Use of cheese whey to enhance Geotrichum candidum biomass production in olive mill wastewater.

Geotrichum candidum is a yeast-like filamentous fungus that has attracted industrial interest. The present work investigated G. candidum biomass production in agro-industrial wastewaters (olive mill wastewater (OMW) and cheese whey (CW)) as the only substrate.

Synthesis of a novel macrolactone by lipase-catalyzed intra-esterification of hydroxy-fatty acid in organic media.

The unsaturations and groups bound to the ring and to the lateral chain of lactones give a large diversity in this class of molecules. In this work we produced enzymatically a macrolactone in organic media. The substrate used was a hydroxy-fatty acid: (+)-coriolic acid and the enzymes tested were free or immobilized microbial lipases.