Matériaux de friction: formulation simplifiée pour la compréhension du rôle des constituants et de l’impact du procédé d’élaboration

International audienc

Formulation and process impact on friction material properties and performances

International audienc

Matériaux de friction : formulation simplifiée pour la compréhension du rôle des constituants et de l'impact du procédé d'élaboration

International audienc

Optimal cultivation towards enhanced biomass and floridean starch production by Porphyridium marinum

International audienc

Effect of <i>Spirulina platensis</i> Biomass with High Polysaccharides Content on Quality Attributes of Common Carp (<i>Cyprinus carpio</i>) and Common Barbel (<i>Barbus barbus</i>) Fish Burgers

Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the sensory characteristics of canned burgers were studied. In fact, the addition of Spirulina platensis to fish burgers improves their nutritional composition. Compared to the results of the other fish burger treatments, the treatments that contain 1% of Spirulina platensis had better texture and sensory properties (p &lt; 0.05). Besides, these treatments showed higher swelling ability as well as water and oil holding capacities, due to the important dietary fibers and polysaccharides contents found in Spirulina platensis. No mold or foodborne pathogens were detected in any of the canned burgers up to 8 months of storage at 4 &#176;C. Furthermore, burgers prepared with Spirulina were distinguished by the lowest mean (a* and b*) values (p &lt; 0.05), which shows that the yellow color gradually diminished towards a greenish color. Because of the presence of polysaccharides and pigments (chlorophylls, carotenoids and phycocyanin), Spirulina platensis considerably ameliorates the antioxidant activities of the newly prepared fish burgers. On the whole, we can conclude that Spirulina platensis can be used as a nutritious additive to produce new fish-based products with high alimentary qualities

Effects of nutritional conditions on growth and biochemical composition of Tetraselmis sp.

International audienceBackground: This study aimed to maximize biomass concentration, biomass productivity and biochemical composition of the marine microalga Tetraselmis sp. Methods: In the current study, Box-Behnken Design was used to model the effect of NaNO 3 , NaH 2 PO 4 , metals and vitamins in the F/2 medium on the growth, total chlorophylls, carotenoids and starch contents. The total chlorophylls content was quantified by spectrophotometry. The FT-IR spectroscopy was used to estimate the biochemical compositions of Tetraselmis sp. grown under both optimized medium culture for starch production and standard culture medium

Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (<i>Cyprinus carpio</i>)

Microalgae have been used as natural ingredients to produce functional and nutritional food products. The impact of the addition of Chlorella minutissima, Isochrysis galbana, and Picochlorum sp. at concentrations of 0.5, 1, and 1.5% w/v on the texture and sensory attributes of canned burgers were investigated. The results show that carp formulations containing 1% microalgae show significantly better classification performance for many textural and sensory parameters compared to the rest of the formulations. Also, these treatments had higher swelling ability as well as water and oil holding capacities, thanks to the important dietary fiber and polysaccharide contents found in microalgae. Moreover, microalgae-supplemented burgers were characterized as having low a* and b* values, which made the color appear to be pale orange. Additionally, thanks to its richness in pigments and polysaccharides, microalgae considerably ameliorated the antioxidant activities of the new prepared fish burgers. Thus, microalgae could be used as natural and nutritious ingredient to develop new fish-based products

Modelling Tetraselmis sp. growth-kinetics and optimizing bioactive-compound production through environmental conditions

International audienceThe aim of this study is to predict Tetraselmis cells growth-kinetic and to induce the synthesis of bioactive compounds (chlorophylls, carotenoids and starch) with high potential for biotechnological applications. Using the statistical criteria, the Baranyi-Roberts model has been selected to estimate the microalgae growth-kinetic values. The simultaneous effects of salinity, light intensity and pH of culture medium were investigated to maximize the production of total chlorophylls, carotenoids and starch. The optimal culture conditions for the production of these compounds were found using Box-Behnken Design. Results have shown that total chlorophyll and carotenoids were attained 21.6mg·g-1DW and 0.042mg·g-1DW, respectively. In addition, the highest starch content of 0.624g·g-1DW has been obtained at neutral pH with high irradiance (182μmolphotonsm-2 s-1) and low salinity (20). A highly correlation (R2 = 0.884) has been found between the gravimetric and flow cytometric measurements of chlorophyll content

Quality Characteristics and Functional and Antioxidant Capacities of Algae-Fortified Fish Burgers Prepared from Common Barbel ( Barbus barbus )

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