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Trichoblastic carcinoma is a sporadic malignant tumor. It usually arises in the scalp, trunk, and extremities. However, its occurrence in the base of the penis is highly uncommon. To our knowledge, there were no similar cases reported in the literature. Case Presentation. A 65-year-old Tunisian man with no significant medical history consulted our department with a 10 cm ulcerative lesion on the base of the penis. The lesion biopsy was concordant with the diagnosis of basal cell carcinoma. The patient underwent a wide local excision. The tissue defect was reconstructed by an anterolateral pedicled flap of the thigh. The final histopathology report was concordant with the diagnosis of a trichoblastic carcinoma. Conclusion. There is no treatment consensus due to the few reported cases of trichoblastic carcinoma in the literature. Surgical excision with free margins remains the cornerstone of the treatment.

Camel milk and its extracted protein fractions were found to provide various potential techno-functional properties which can be used in the food industry. This chapter summarizes existing knowledge on camel milk protein’s chemistry to explain the different reactions and their control for the major processes utilized by the modern milk processing industry. The composition and chemical properties of camel milk proteins including caseins and whey proteins are investigated. The effect of processing upon denaturation, aggregation, and destabilization of milk proteins is updated. Technological consequences of thermal processing as well as techno-functional properties of camel milk proteins are also described in different techno-functional properties including foaming, emulsifying, and gelling properties. This chapter aims to improve camel milk production and consumption worldwide not only in the arid countries and the hot regions.

This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.

The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that greater foam was obtained with camel Na-cas than with bovine Na-cas at all heating temperatures due to the higher β-casein content in camel caseins (~53.4% of total proteins, RP-HPLC results). Increasing heat-treatment temperature to 100°C significantly enhanced the foaming properties by raising surface hydrophobicity and decreasing electronegative charge as well as interfacial tension values upon heating. This study concluded that camel Na-cas has important foaming properties in agricultural and food industries.

The effects of temperature (5 °C, 12 °C, and 21 °C) and time (0 h, 1 h, 3 h, 5 h, 24 h) on the camel cream crystallization mechanisms during ripening were investigated. Particles size, solid fat content (SFC), melting behavior and polymorphism were evaluated. Significant increase of the number of larger droplets was observed for samples ripened at 21 °C as a function of ripening time. Analysis of the solid fat content and the total enthalpy of melting curves indicated that, regardless of the temperature, the crystallization of camel milk cream occurs especially during cooling step and during the first hour of ripening. The results revealed that ripening of camel milk cream at 5 °C and 12 °C promoted a transition from α to β′2 and appearance of β. However, β′1 and β crystals were found in camel cream throughout the ripening at 21 °C. The present study enables a better understanding of the crystallization mechanisms of camel milk cream during ripening, which is needful during the production of butter camel milk.

Compared to cow milk fat, camel milk fat presents a particular fatty acid composition and microstructure. For this reason, the production of camel milk butter following the same technology as for cow milk butter could be challenging. Hence, the main objective of this study was to investigate the effects of ripening temperature (5 °C, 12 °C, and 21 °C) and duration (0 h and 24 h) as well as the churning temperature (5 °C, 12 °C, and 21 °C) on the churning process of camel milk cream and camel milk butter. Results of the current study indicated that camel milk butter was only obtained when churned at 21 °C, regardless of ripening temperature. Analysis of solid fat content and polymorphism of camel cream before churning highlighted that the churning process for camel milk cream required the presence of β′1 and β-forms and a solid fat content lower than 27.5%. Furthermore, changing the ripening conditions had no significant influence on the water content, the solid fat content, and the polymorphism of camel milk butter. Finally, the findings of this study showed that the ripening and the churning conditions strongly affected the melting properties and the rheological behavior of camel milk butter. The lowest elastic modulus and the lowest TpMMF (melting temperature of medium fraction) were found for butter produced from cream ripened at 5 °C for 24 h.

In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powders (whether skimmed or not) presented higher ash and whey protein contents as compared to those of bovine milk powders. Our results indicated that the investigated camel and bovine milk powders exhibited a high solubility index (>99%) with poor dispersibility and wettability indexes due to their small particles size (d50 ≤ 12 µm) and their narrow size distribution (span ≤ 2). In addition, although camel and bovine milk powders presented the same total fat content, lower free fat content was measured for camel milk powders. Besides, the whey protein nitrogen index and the SDS-PAGE electrophoresis underlined that camel and bovine milk proteins remained intact after drying with low denaturation extent. It is worth noticed that camel milk proteins were less denaturized due to the absence of the heat-sensitive β-lactoglobulin in camel milk. Moreover, the low denaturation extent participated in the enhancing of the foaming capacity and stability of camel and bovine milk powders. Finally, the calorimetric analysis showed that higher fat melting temperatures were recorded in whole-fat camel milk powder and in their anhydrous form as compared to those of bovine milk. PRACTICAL APPLICATION: Camel milk powder is an emerging non-bovine dairy product. Understanding its rehydration ability and evaluating the impact of spray drying on its protein quality are promising approaches to obtain high-quality camel milk powder with high reconstitution ability. Findings of this study indicated that spray drying is a suitable technique to produce highly soluble camel milk powders with low denaturation extent. These results will benefit the research and development department of food industry (especially those producing camel milk powder) as well as the direct consumers.

International audience; Oil-in-water emulsions (20%/80%, w/w) were stabilised by two types of β−caseins (1 g/L, w/w) extracted by rennet coagulation from camel and cow's milk, respectively. Both extracts were treated under different ranges of pH (3.0, 6.0 and 9.0) and temperature (25, 65 and 95°C for 15 min) before emulsification. The emulsifying properties of the proteins were studied by surface and interfacial measurements. Results show that the emulsifying activity (EAI) of camel β−casein is higher than the bovine protein. Yet, both proteins exhibited heat stability and no significant effect of temperature was reported. Conversely, a significant effect of pH on camel β−casein was recorded: at pH 6.0, the lowest values of EAI were measured and explained by the formation of micellar protein structure. Under such conditions, camel β−casein is therefore a novel emulsifying protein with high potential to stabilise oil-in-water interfaces which provides numerous applications for the food chemistry field.

Milk, well known for its nutritional properties, has also good functional properties as foaming, emulsifying and biological activities due to proteins. Milk proteins are then considered as promising food ingredients due to their particular structural characteristics leading to various interesting properties in the industrial field. Thus, the examination of the biological activities and techno-functional properties (foaming and emulsifying properties) of some milk protein fractions revealed interesting ingredients for food industry due to their nutritional value, which is of a great scientific and industrial relevance. This chapter presented an overview of the studied functional properties of some milk proteins.

In this paper, we consider the Timoshenko-type system with nonlinear boundary dissipation. We prove the existence and uniqueness of the solution and we establish an explicit and general decay result for a wide class of the relaxation function, which depends on the length of the beam.

The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling properties and the water holding capacity (WHC) of the egg white (EW) gel. Tree levels of pH (4.5, 6.5, 8.0), sucrose/salt (1, 3, 6% w/w) and hydrocolloids (0.01%, 0.10%, 0.20% w/w) were tested in this study. Obtained results showed that mechanical properties and WHC of the EW gel were decreased significantly by pH variation. Addition of salt and sugar improved firmness and elasticity of the EW gel. However, the presence of salt decreased the WHC of the gel. Whereas, in the presence of sugar, WHC was slightly improved. The presence of hydrocolloids in EW gel is associated with the modification of the functional properties of the EW proteins. Xanthan gum decreased hardness and strength and increased WHC of the gel to 97.18% at 0.2%. Guar and karaya gums increased mechanical properties of EW gel at the lowest concentration (0.01%). Locust bean gum was shown to enhance texture profile of EW gel at all tested levels. WHC was significantly improved in the presence of food gums. Microstructure observations of EW gels were also carried out by environmental scanning electron microscopy.

Plants have long been used as a source of food and remediation. Plant products always contain polysaccharides of different sizes, concentrations and chemical sequences. These biomolecules are stable, safe and possess various biological activities. They could represent a new natural source of additives for the food and pharmaceutical industries. The purpose of the current chapter is to characterize the polysaccharides extracted from black cumin seeds. The structural and the surface characteristics, as well as the functional and the antioxidant properties of black cumin polysaccharides (BCSP) were reported. BCSP consisted principally of galacturonic acid (30.2%), glucuronic acid (17.6%) and neutral sugar (22.9%). The structural characterization has shown that BCSP have a semi-crystalline structure. FTIR and NMR spectroscopy illustrated the typical peaks of polysaccharides. NMR data indicated that BCSP was probably a rhamnogalacturonan backbone with galactan and arabinan side chains. The foaming and emulsifying properties of BCSP were relatively high and varied with concentrations. In addition, BCSP was a promising source of natural antioxidants. Therefore, the information in this chapter could open up new opportunities for the development of effective functional ingredients for use in a wide range of food and pharmaceutical applications.

This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.

Chitin is the second most abundant polysaccharide in biomass after cellulose and the term chitosan usually refers to a family of polymers obtained after chitin deacetylation. The aim of this work was the preparation and the characterization of chitin and chitosan from the gladius (pen) of the European squid (Loligo vulgaris). A high level of deproteinization (more than 80%) was recorded using Alcalase® with an enzyme/protein ratio of 10U/mg. The demineralization of the gladius was completely achieved within 8h at room temperature in HCl. 13C NMR, FTIR, and XRD diffractograms of prepared chitin and chitosan were taken and then degree of deacetylation of chitosan was calculated using 13C CP/MAS-NMR Spectroscopic. Further, in vitro antioxidant capacity of chitosan was evaluated on 1,1-diphenyl-2-picrylhydrazyl method (IC50=3.2mgmL-1) and the β-carotene bleaching assay (IC50=3.3mgmL-1). Antimicrobial activity was also investigated and assays indicated that prepared chitosan exhibited marked inhibitory activity against all microbial strains tested. Additionally, chitosan was tested such as clarifying agent for apple juice and showed powerful clarification capability, without affecting nutritional value. Furthermore, the results suggested that prepared chitosan could be used as alternative additive in pharmaceutical preparations and food industry.

Due to the high consumption rate of fermented milk products such as yogurt, the fortification of these products will effectively reduce diseases associated with nutritional deficiencies. In the present study, after incorporating Spirulina into yogurt at four different concentrations (0.25, 0.5, 0.75 and 1%), we studied its effect on the fermentation process, texture, nutraceutical and sensory characteristics of yogurt. The addition of 0.25% of Spirulina was significantly sufficient to accelerate the end of fermentation (p

Antioxidant contents and activities of different extracts from four Tunisian pomegranate peels, locally called "Acide", "Gabsi", "Nebli" and "Tounsi", were studied. Peels samples were extracted with three solvents (water, ethanol and acetone). For each extract, the total phenol contents and antioxidant activity were evaluated. The highest values of polyphenol, tannins, flavonoids and anthocyanins were recorded in the acetone extract of Acide ecotype with 304.6 mg gallic acid equivalent/g; 292.23 mg gallic acid equivalent/g; 15.46 mg Quercetin/g and 54.51 mg cy-3-glu/100 g, respectively. The acetone extract of Acide ecotype also showed the highest free radical-scavenging and reducing power activity compared to other extracts. Besides, the phytochemical analysis by LC-MS/MS revealed a high content of ellagitannins with punicalagin and punicalagin derivatives as the major compounds that might be responsible for promising antioxidant activity of pomegranate peel extracts. Two compounds (Castalagin derivative and Galloyl-bis-HHDP-hex derivative) were detected only in "Acide" ecotype in important contents.

International audience; The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86 °C, 80 min, 20 mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650 cm−1 differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G′ > G″. With decreasing temperature from 90 °C to 10 °C, G′ increased to reach a plateau at 10 °C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content.

Membrane separation technology, for bioactive compounds separation, gained great attention lately. Our main goal in this work was to produce an oleuropein concentrate. The water extract of olive leaves has been subjected to a screening on the basis of molecular size. First microfiltration process (0.2 μm) allowed large particles removal, a following step of ultrafiltration permitted the removal of molecules larger than 5 kDa, finally a nanofiltration process (300 Da) allowed the concentration of polyphenols mainly oleuropein. Permeate fluxes of ultrafiltration and nanofiltration were investigated and analyzed. Results revealed that a large portion of phenolic compounds were recovered in the permeate fraction of the UF process. The nanofiltration retentate showed high polyphenol and flavonoid contents. Based on the content of solute in feed and retentate fractions of NF membrane, oleuropein was concentrated approximately 10 times to reach 1685 mg/100 g extract. In addition, this fraction demonstrated high antioxidant capacities monitored by total antioxidant capacity and ferric-reducing ability power. High antibacterial activity was observed against S. enterica and K. pneumonieae (25 and 28 mm, respectively).

Camel α-lactalbumin (Ala-C), the main whey protein of camel milk, was purified by membrane filtration. Surface hydrophobicity as well as interfacial tension were examined at different levels of pH (3.0, 6.0, 9.0) and protein concentration (0.1 %, 0.2 %, 0.4 % w/w), and compared to bovine α-lactalbumin (Ala-B). The emulsifying properties (EAI and ESI) of oil-in-water emulsions (20 %/80 %) were investigated for both proteins. The stability of the processed emulsions was characterised by ζ-potential, particle size and viscosity measurements. The main findings indicate that Ala-C exhibited greater surface hydrophobicity and undergone changes in conformational structure when pH decreased from 9.0-3.0. These changes were enhanced by increasing protein concentration from 0.1 % to 0.4 % (w/w). However, high concentrations showed low emulsifying activity, especially at pH 6.0 where interfacial tension was lower. In comparison with Ala-B, maximum EAI was close, despite the lower surface hydrophobicity of Ala-C under similar conditions. Overall, emulsions were more viscous at pH 3.0 due to the greater surface coverage than at 9.0 and 6.0. Under the conditions of this study, a protein concentration of 0.2 % resulted in the finest oil droplets and highest viscosity for both types of α-lactalbumin, and Ala-C conferred the highest long-term stability to the emulsions.

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 &deg, 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.

[EN] In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4? during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated., The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by Ministry of Higher Education and Scientific Research of Tunisia (Laboratories LR14ES08 and LR11ES45). MJ Lerma-Garcia thanks the Universitat Politecnica de Valencia for a postdoctoral contract (PAID-10-14).

The characteristics and functional properties of gelatin extracted from squid skin (Loligo vulgaris), using commercial pepsin at a level of 15 Units/g skin, were investigated. The gelatin extraction yield was 6.82 g/100 g wet basis, showing high protein content and low fat and ash contents. SDS-PAGE of squid skin gelatin showed high band intensity for the major protein components, especially, α- and β-components. The amino acid profile of squid skin gelatin showed a high percentage of imino acids, essential amino acids and hydrophobic amino acids. Fourier transformed infrared spectroscopy (FT-IR) spectra showed helical structure. Squid skin gelatin was able to form a completely thermo-reversible gel. Gelatin possessed interesting functional properties, which were governed by gelatin concentration., This work was funded by Ministry of Higher Education and Scientific Research, Tunisia.

The effects of cuttlefish skin gelatin (CSG) addition at different levels on meat emulsion stability, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated and cooked turkey meat sausage, were investigated. The results obtained showed that CSG addition increased meat emulsion stability, water holding capacity, hardness, adhesivity and chewiness of the formulated sausage samples and contributed to the final product lightness. Hedonic analysis showed that gelatin addition had no significant effect on sausages taste using trained panel. Further, sausage sliceability, texture and global acceptability were markedly improved. These results suggest that CSG might be an alternative source of protein additive for the improvement of the physicochemical, textural and sensory properties of meat sausages.

The influence of the addition of low methoxyl amidated pectin (LMA) on acid milk gels from whole camel milk (WCM) on physicochemical and rheological proprieties were studied. The zeta potential, particle size, viscosity, dynamic oscillatory rheology and isothermal titration calorimetry were monitored. The presence of LM-pectin in milk had an impact on the average size of the casein micelles and a large and dominant influence on rheological behavior during acidification. Zeta potential and viscosity of gels with 0.5% pectin were not affected. However, milk gels containing 1%, 1.5% and 2% of LM-pectin showed highest values of particle size at pH4. This modification of the structure of the casein micelles induces a significant improvement (p

The effects of pH (3.0, 6.0, 9.0) and heat treatment (25 °C, 65 °C, 95 °C) on the emulsifying properties of α−lactalbumin extracted from camel milk were investigated and compared to bovine α−lactalbumin. The results show that both studied proteins displayed a rather different evolution of their emulsifying activity as a function of the main factors (pH and temperature); however, they exhibited very close maximum values, between 100 and 110 m2 g−1. The stability of camel α−lactalbumin stabilised emulsions at pH 3.0 and 9.0 was attributed to the associated electrostatic forces (ζ−potential ~ −30 mV). The emulsifying properties of camel α−lactalbumin were less sensitive to heat treatment (95 °C), due to the higher conformational flexibility, as surface hydrophobicity increased with temperature (from 16 A.U to 51 A.U); conversely, bovine α−lactalbumin enhanced emulsion stability vs. pH and heat treatment, due to hydrophobic interactions and a more rigid molecular structure. Statistical tests also showed that the adsorption of camel α−lactalbumin at the oil−water interface was significantly affected by pH change.

The present study reports on the extraction of astaxanthin from shrimp processing by-products using corn oil. Its antioxidant activities at different concentrations were evaluated using various antioxidant assays, including DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging (IC50 = 6.3 μg/mL), reducing power, β-carotene bleaching (IC50 = 20.4 μg/mL) and total antioxidant capacity assays. Interestingly, astaxanthin extract showed strong antioxidant activity. The astaxanthin from shrimp by-products was added to marinated chicken steaks as a natural antioxidant, and samples were stored for 7 days at 4C. Our results show that with 10 mg of astaxanthin/kg of chicken steaks, lipid oxidation during storage was minimal and microbiological quality was preserved. These results were further confirmed by histological and sensory analyses. Overall, the results indicated that the addition of natural astaxanthin can minimize lipid oxidation and improve microbiological stability during the formulation and storage of marinated chicken steaks. Practical Applications Shrimp waste is one of the important sources of natural astaxanthin. This carotenoid was reported to be a potent antioxidant and has a variety of biological activities. So, the natural astaxanthin extracted from shrimp by-products can be considered a promising candidate for application as a natural antioxidant agent for use in chicken meat formulations to control and retard lipid oxidation.

The objective of this study was to determine the effect of two levels of inclusion of xylan oligosaccharides (XOS) extracted from corncob on growth, feed utilization, immune status and disease resistance of Mediterranean sea bass (Dicentrarchus labrax) fingerlings. Specimens of 4.75 ± 0.69 g at initial density of 2.7 ± 0.13 kg/m(3) were fed during 12 weeks at 0 g kg(-1) diet, 5 g kg(-1) diet and 10 g kg(-1) diet, dietary XOS level of inclusion in a commercial sea bass diet. Feeding the fish at both XOS dietary inclusion levels significantly increased weight gain, protein efficiency ratio and feed conversion ratio. Feeding of supplemented diets to fish led to reducing mortalities after challenging with A. hydrophila. The haematological and immunological parameters were assayed in both pre-challenged and post-challenged groups. There was an increased trend in red blood corpuscles, white blood corpuscles, pack cell volume, haemoglobin (Hb %) and serum protein content in treated groups over the control as time elapsed with the feeding trials. The serum immunoglobulin level and lysozyme activity showed an increased trend in the fed groups. Histological features of the liver showed lower lipid vacuolization and regular-shaped morphology of hepatocytes around the sinusoidal spaces denoting a better utilization of dietary nutrients supported with the morphometric data. In conclusion, XOS added at a designated dose (5 g kg(-1) diet) in the diet improves growth and stimulates the immunity and makes D. labrax fingerlings more resistant to infection by A. hydrophila.

In this article, we consider a vibrating nonlinear Timoshenko system with thermoelasticity with second sound. We discuss the well-posedness and the regularity of solutions using the semi-group theory. Moreover, we establish an explicit and general decay result for a wide class of relaxation functions, which depend on a stability number μ.

The objectives of this work were to study the impact of aromatization by sweet lemon and sweet orange peels on olive oil quality, chemical composition and heat stability. Flavored olive oils were prepared by maceration of sweet lime and sweet orange zests at 1, 3 and 5 %. The oil samples were kept at 60 °C for 40 days. Physicochemical tests (FFA, PV, oxidative stability, polyphenols and pigments contents) were carried out. The antioxidant activity (β-carotene-linoleate bleaching assay, DPPH radical scavenging and reducing power) was also tested. Results indicated that the addition of citrus zests contributed to the increase in polyphenols and carotenoids contents. Moreover, it led to an increase in the DPPH-radical scavenging activity (99.50 % for flavored olive oil with sweet orange zests at 5 %). Flavored olive oils with sweet orange zests were more stable to heat treatment than those flavored with sweet lemon zests. The degradation rate of bioactive compounds was lower for virgin olive oil comparing to flavored oils.

Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01 U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.

In the present study, hot-water extraction procedure was used to recover polysaccharides from olive leaves. Primary structural characteristics were determined by nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), Fourier Transform-Infrared spectroscopy (FT-IR) and X-ray diffractometry analysis. Emulsifying capacity, Zeta (ζ) potential and differential scanning calorimetric (DSC) of olive leaf polysaccharides (OLP) were investigated. Antioxidant and antibacterial activities were then examined. Infrared spectroscopy data revealed that OLP were constituted of functional groups OH, CO and CH which were specific to polysaccharides. Results of ζ-potential showed that OLP possessed an anionic structure and exhibited donated electron capacities. OLP displayed strong DPPH-radical scavenging activity (IC 50=34.80μg/mL). They showed also important reducing power and β-carotene bleaching inhibition activities. Besides, OLP have attractive antibacterial activity against S.enterica and M.luteus with inhibition zones of 23.5 and 21.5mm, respectively.