Chemical properties of 11 date cultivars and their corresponding fiber extracts

Date palm fruit from 11 Tunisian cultivars (Phoenix dactylifera L.) were analyzed for their main chemical composition. Results showed that date fruits were rich in sugar (79.93 - 88.02 g/100 g dry matter), fiber(8.09 - 20.25 g/100 g dry matter) and ash (1.73 - 2.59 g/100 g dry matter). Mineral fraction was dominated by potassium and sugar fraction was dominated by reducing sugar (glucose, fructose) except for Deglet Nour, Kentichi and Bajo which are rich in sucrose. Date fiber concentrates (DFC) were extracted and analyzed for their proximate content (moisture, fiber, protein, lipid and ash) and some functional properties such as water holding capacity (WHC) and oil holding capacity (OHC). DFC presented high dietary fiber content (90.71 - 93.92 g/100g dry matter). Protein and lipid contents (dry matter basis) ranged between 3.66 and 6.06 g/100 g and between 0.35 and 1.08 g/100 g, respectively. DFC presentedhigh WHC (6.20 g water/g dry fiber) and high OHC (1.80 g oil/g dry fiber). Results showed that dates could be a valuable source of highly techno-functional fibers that could be used in food formulations

Chemical properties of 11 date cultivars and their corresponding fibers extracts.

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Contribution of Chlorophyta and non-chlorophyta to the picoeukaryotic community in the Gulf of Gabès (Eastern Mediterranean Sea)

International audienc

Contribution of Chlorophyta and non-chlorophyta to the picoeukaryotic community in the Gulf of Gabès (Eastern Mediterranean Sea)

International audienc

Contribution of Chlorophyta and non-chlorophyta to the picoeukaryotic community in the Gulf of Gabès (Eastern Mediterranean Sea)

International audienc

Physical, functional and structural characterization of the cell wall fractions from baker's yeast Saccharomyces cerevisiae

The yeast cell wall of Saccharomyces cerevisiae is an important source of β-D-glucan, a glucose homopolymer with many functional, nutritional and human health benefits. In the present study, the yeast cell wall fractionation process involving enzymatic treatments (savinase and lipolase enzymes) affected most of the physical and functional characteristics of extracted fractions. Thus, the fractionation process showed that β-D-glucan fraction F4 had significantly higher swelling power and fat binding capacity compared to other fractions (F1, F2 and F3). It also exhibited a viscosity of 652.12 mPa s and a high degree of brightness of extracted β-D-glucan fraction. Moreover, the fractionation process seemed to have an effect on structural and thermal properties of extracted fractions. Overall, results showed that yeast β-D-glucan had good potential for use as a prebiotic ingredient in food, as well as medicinal and pharmaceutical products. © 2015, Elsevier Ltd. All rights reserved

Influence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible use as a potential fibre source in the enrichment of food. DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (aw), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient

Contribution of Chlorophyta and non-chlorophyta to the picoeukaryotic community in the Gulf of Gabès (Eastern Mediterranean Sea)

International audienc