Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview

The purpose of this review is to compile the literature published about different aspects of microwave-assisted extraction (MAE) use and ultrasound-assisted extraction (UAE) applied on jujube worldwide and to compare the results on the antioxidant activity obtained for each extraction method. As a result of the increased consumers demand for natural products, as well as for those of agro-food, nutraceutical, cosmetic industries, and green extraction techniques are nowadays trending to be potential alternatives that can improve antioxidant yield and its quality from an economical and environmental point of view by reducing time, energy, and solvent consumption. Ultrasounds and microwaves are widely used methods in the extraction of active principles due to their cavitation and dipolar rotation effect, respectively. These two techniques provide efficiency of extraction while minimizing the time and preserving the quality of the food matrix, overcoming the disadvantages of conventional techniques characterized by their consumption of large quantities of solvents and providing a sparse quantity of extraction. Jujube, a shrub with a high antioxidant potential, which can be affected by various extraction conditions can be the target of UAE and MAE to increase the antioxidant extraction yield. Exploiting the beneficial properties such as the antioxidant activity can lead to an industrialization process, replacing therefor synthetic antioxidants with natural compounds. These can also help in the development of new nutraceuticals and can be used, for instance, in agro-food industries as preservatives

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions

International audienceAleppo pine seeds are a potential candidate for the production of nondairy milk due to their high protein (26%) and lipid (37%) content and their availability. For the first time, this study presents the implementation of a manufacturing scheme from seeds to final product, including pre-extraction, extraction, and post-extraction (physical and microbiological stabilization), using a 2(7-4) fractional factorial screening design. The seven factors were seed soaking time, grinding time, temperature and seed/water ratio during extraction, xanthan gum concentration, homogenization pressure, and pasteurization temperature. Beverage quality analysis consisted of measurements of chemical composition, color, stability, and rheological behavior. The results of experimental design showed that the dry matter as well as the lipid and protein contents increased significantly by increasing the ratio (grain/water) and the grinding time. On the other hand, the extraction temperature led to a better extraction of lipids but a lower extraction of proteins. Regarding stability, xanthan gum had a negative effect, while homogenization pressure and pasteurization temperature showed their effectiveness in decreasing the particle size and increasing the physical stability of the product

Reduction of antinutritional factors during Pinus halepensis seeds beverage processing, a focus on phytates and oxalates

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 ◦C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH

Albert Camus et les écritures du xxe siècle

Jacqueline Lévi-Valensi note que le colloque dont ce volume est la mémoire, Camus et les écritures du xxe siècle, est à la fois continuité et ouverture. « Continuité, parce qu’il se situe dans le prolongement des travaux menés depuis le Colloque de Cerisy-la-Salle qui, en 1982, était le premier à se tenir en France et a vu naître la Société des études camusiennes » ; continuité aussi par l’origine, l’âge et la diversité des intervenants. Ouverture parce que « les oeuvres de Camus sont ici abordées dans leur relation à l’autre, au Maghreb, en particulier, mais également à d’autres mondes européens, à d’autres continents, à d’autres écrivains, à d’autres écritures, sous le signe, bien camusien, du dialogue. C’est peut-être pourquoi son oeuvre est à la fois singulière et universelle, classique et pourtant si moderne, tenant un “langage clair” et gardant ses énigmes, née “dans la chair et la chaleur des jours” et porteuse d’une véritable mythologie, qui nous parle, simultanément de la tragédie de la vie et du bonheur de vivre, qui nous apprend l’émerveillement et la lucidité. Une oeuvre ancrée dans les fureurs de son temps, et qui reste d’une étonnante actualité ». Proposant de mettre cette trentaine de contributions sous l’éclairage du double pouvoir de l’écriture, sur l’écrivain et sur ses lecteurs, elle conclut : « Camus ne cesse de nous dire qu’il y a en l’homme quelque chose qui échappe aux violences de l’histoire et qui refuse de mourir, et que ce sont les artistes qui témoignent de cette part irréductible. Peut-être pouvons-nous alors placer ce dialogue entre les œuvres sous l’égide d’une phrase qui résume le bonheur grave de la création : Écrire, ma joie profonde »