Imen Zaghbib

Controlled TGase-assisted heating promotes sardine actomyosin cross-linking and network consolidation, with MTGase producing the strongest elastic response.

The incorporation of legume flours in cereal-based products, such as pasta, is gaining the attention of food technologists and industries. This trend is also gaining popularity among consumers due to legumes’ exceptional nutritional profiles. The aim of the present work was to study the effect of durum wheat semolina enrichment using chickpea and lentil flours on the physicochemical, enzymatic, rheological and sensorial characteristics of produced pasta, with substitution ratios ranging from 5% to 30%. The obtained results showed that pasta prepared with mixed flours had reduced water content of about 9.17 ± 0.01% and 7.2 ± 0.06%, respectively at a 30% replacement rate with lentil and chickpea flours. Moreover, the highest dose of lentil increased protein content of the mixture to reach 15.09 ± 0.4%. As chickpea and lentil flours are gluten free, incorporating them into recipes reduced the overall gluten content. The replacement with chickpea flour reduced the firmness of produced pasta compared to semolina-based pasta. Also, pasta produced with low legume dose recipes showed a better cooking quality profile, with limited cooking losses, low water absorption, and good firmness. Analyses performed on enriched samples showed that the most appropriate doses of legume flours for pasta production in terms of technological, rheological and sensorial properties were 15% and 10%, respectively for chickpea and lentil flours.

Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of Ulva lactuca macroalgae powder (ULP) as an active additive in crab (Portunus segnis) chitosan-based films for natural food packaging. Films with ULP concentrations of 0.5, 1.5, and 2.5% were prepared using a solvent-casting method with glycerol as a plasticizer. Their physicochemical, mechanical, functional, and biological properties were evaluated comprehensively. Fourier-transform infrared spectroscopy revealed intermolecular interactions between ULP’s polyphenolic compounds and the chitosan matrix, enhancing the films’ structural integrities. ULP’s incorporation reduced the moisture content, water solubility, lightness (L*), redness (a*), and whiteness index values while significantly (p < 0.05) increasing the yellowness (b*), total color difference (ΔE), yellowness index (YI), tensile strength (TS), and elongation at break (EB). The antioxidant activity improved in a concentration-dependent manner, as evidenced by the high free-radical scavenging capacity. Moreover, antimicrobial tests showed significant inhibitory effects against pathogenic strains. Biodegradability tests confirmed that the films decomposed entirely within 12 days under soil burial conditions, reinforcing their environmental compatibility. These results highlight the multifunctional potential of chitosan–ULP composite films, combining enhanced mechanical properties, bioactivity, and sustainability. By utilizing renewable and biodegradable materials, this work contributes to reducing waste and promoting resource efficiency, aligning with the principles of a circular economy and environmental preservation.

The effects of hydrogen peroxide (H₂O₂), sodium bicarbonate (NaHCO₃) and calcium carbonate (CaCO₃) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Addition of CaCO₃ and H₂O₂ significantly improved whiteness of surimi in comparison to NaHCO₃ treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH₂O₂ and NaHCO₃ (p < 0.05). PCA biplot showed that 1.5% CaCO₃ tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO₃ sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H₂O₂ had positively affected only the whiteness parameter. Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine. Aims: In order to improve whiteness and functional properties of sardine surimi (Sardina pilchardus), the effects of hydrogen peroxide (H₂O₂), sodium bicarbonate (NaHCO₃) and calcium carbonate (CaCO₃) treatments were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Study Design: Experimental Research Design Place and Duration of Study: Research Unit “Biopreservation and Valorisation of Agro-Food Products” of the Higher Graduate School of Food Industry of Tunisia. The study was conducted in 3 months. Methodology: Sardine surimi samples were prepared with different treatments at different concentrations: calcium carbonate (CaCO₃), hydrogen peroxide (H₂O₂) and sodium bicarbonate (NaHCO₃). Proximate composition, total pigment, whiteness, water holding capacity and textural properties were investigated. Optimal levels of each whitening agent were determined using PCA. Results: Addition of CaCO₃ and H₂O₂ significantly improved whiteness of surimi in comparison to NaHCO₃ treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH₂O₂ and NaHCO₃ (p < 0.05). PCA biplot showed that 1.5% CaCO₃ tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO₃ sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H₂O₂ had positively affected only the whiteness parameter. Conclusion: Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine.

This work is focused on the effect of using whitening agents (WA) during a process followed by frozen storage (4 months at −18°C) on the whiteness, quality parameters, and mechanical properties of sardine surimi. The whiteness of surimi exhibited a significant improvement when whitening agents (calcium carbonate and peroxide hydrogen) were used (48.75 to 60.24). Dynamic rheological measurement showed that storage moduli, G′, was considerably higher than loss moduli, G″, for both surimi with WA and control; however, the highest viscoelastic moduli were found in the treated surimi. In addition, the microstructure of surimi with WA showed more compact matrix and higher water holding capacity. On the other hand, most tested indexes showed quality losses throughout the frozen storage in both samples. Proteins underwent denaturation as indicated by the reduction in band intensities, especially myosin heavy chain (MHC) bands. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) measurements showed that lipid oxidation took place during storage; however, the degree of lipid oxidation was not relevant. Therefore, it was proved that the addition of whitening agents had a marked effect on the production of surimi with better functional attributes including whiteness, water holding capacity, and mechanical properties.