Hamza Gadhoumi

The demand for functional foods has driven research into bioactive-enriched dietary products. In this study, olive oil was enriched with phenolic-rich herbs, including oregano, rosemary, basil, and thyme, using an optimized ultrasound-assisted extraction (UAE) process. The resulting infused oils...

Medicinal and aromatic plants are valuable sources of bioactive metabolites and used in various industries such as food and pharmaceutical. In the present investigation the biochemical composition, antioxidant activity and the antimicrobial activity of the different extracts from seven medicinal plants, namely Foeniculum vulgare (Mill.), Lavandula multifida (L.) L., Periploca laevigata Aiton, Thymus algeriensis Boiss. & Reut., Clematis flammula L., Globularia vulgaris L., and Asphodelus tenuifolius Cav. were assessed. The results indicated significant differences in these bioactive components between plant species. Lavandula multifida (L.) exhibited the highest levels of polyphenols, flavonoids, and tannins (143.5 mg GAE/g DR, 68.2 mg RE/g DR, 42.5 mg CE/g DR, respectively) among the studied extracts. Furthermore, antioxidant activities of the extracts were assessed through various assays, revealing Lavandula multifida (L.) as the most potent antioxidant source. High-performance liquid chromatography (HPLC) analysis reveals distinct profiles of phenolic compounds and flavonoids in each plant. Total antioxidant capacity, DPPH radical scavenging, ABTS^•+ radical scavenging, and ferric reductive power, were used to determine the antioxidant ability of the different extracts from the selected medicinal plants. Despite the high antioxidant potential, the extracts showed lower efficacy compared to standard antioxidants. Antimicrobial testing demonstrated significant antibacterial activity, particularly with Lavandula multifida, against various pathogenic strains, suggesting their potential as natural antimicrobial agents with a maximum zone of inhibition against E. coli ATCC 25922, E. coli ATCC 25922/3, P. aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923, Serratia marcescens ATCC 13880. Principal component analysis (PCA) and hierarchical clustering further elucidate the relationships among the plant species based on their phytochemical content and biological activities.

Bioavailability prediction remains a significant challenge in early-stage drug development, where conventional experimental approaches are time-consuming and resource-intensive. This study explores the application of machine learning techniques to enhance the efficiency of bioavailability prediction. By leveraging computational workflows within the KNIME Analytics Platform, we aim to automate bioavailability assessment and reduce dependence on costly in vitro and in vivo studies.A dataset comprising 475 drug-like compounds characterized by key molecular descriptors was analyzed using multiple machine learning models, including Random Forest, Gradient Boosting, Decision Trees, k-Nearest Neighbors, and neural networks. Model performance was assessed through 5-fold cross-validation, with ensemble models outperforming linear and neural network-based approaches. Random Forestdemonstrated the highest predictive performance (R² = 0.87, RMSE = 0.08). Feature importance analysis identified topological polar surface area and solubility as the most influential factors in bioavailability prediction.The findings underscore the potential of integrating open-source tools and machine learning methodologies in pharmaceutical research, improving workflow efficiency while adhering to FAIR (Findable, Accessible, Interoperable, and Reusable) data principles. This approach facilitates rapid and cost-effective bioavailability assessment, supporting AI-driven predictive modeling and digital health applications in drug development.

Functional beverages play an essential role in our modern life and contribute to nutritional well-being. Current efforts to understand and develop functional beverages to promote health and wellness have been enhanced. The present study aimed to investigate the production of three fermented plants beverages (FPBs) from aromatic and medicinal plants and to evaluate the fermented product in terms of physio-biochemical composition, the aromatic compounds, antioxidant activity, and in vivo protective effects on hepatotoxicity and nephrotoxicity induced by carbon tetrachloride (CCl₄). The results showed that the fermented beverage NurtBio B had the highest levels of polyphenols, flavonoids, and tannins; 242.3 ± 12.4 µg GAE/mL, 106.4 ± 7.3 µg RE/mL and 94.2 ± 5.1 µg CE/mL, respectively. The aromatic profiles of the fermented beverages showed thirty-one interesting volatile compounds detected by GC–MS headspace analyses such as benzaldehyde, Eucalyptol, Fenchone, 3-Octadecyne, Estragole, and Benzene propanoic acid 1-methylethyl ester. In addition, the fermentation process was significantly improved, indicating its great potential as a functional food with both strong antioxidant activity and good flavor. In vivo administration of CCl₄ in mice induced hepatotoxicity and nephrotoxicity by a significant rise in the levels of serum liver and kidney biomarkers. The protective effects of the FPBs showed that they significantly restored the majority of these biological parameters to normal levels, along with increase antioxidant enzyme activities, as well as an improvement of histopathological changes, suggesting their protective effects.

To prevent foodborne diseases and extend shelf life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract were assessed. The results showed that, the fermented plants extract exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/L; 93.6 mg RE/L; and 62.1 mg CE/L, respectively) comparing to non-fermented the extract. The GC–MS headspace analyses showed the presence of 24 interesting volatile compounds. The richness of the fermented plants extracts in polyphenols and bioactive compound, such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene, improves their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants extract against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R + , P. infestans P4 20/01 R, P. infestans (GL-1). The obtained results support the hypothesis of using lactic fermentation as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.

Erodium glaucophyllum, Erodium hirtum and Erodium guttatum were medicinal herbs from a southern Mediterranean known for its health benefits. There is a strong demand for the find of new anti-pathogenic bacteria metabolites. In the present study, the different ethanolic extracts of leaves, flowers, and Roots from the three plants were evaluated. The phenolics contents (total phenolic content, total flavonoids, and condensed tannins), antioxidant potentials, and in microbiological media to determine their effects on bacteria (Escherichia coli K12, pseudomonas aeruginosa DSM1128, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Enterococcus faecalis 40589, and Proteus mirabilis 3128) were investigated. The results showed that, the different extracts of the three species exhibited high content in polyphenols, flavonoids, and tannins. The leaves extract of Erodium glaucophyllum has the highest levels of polyphenols, flavonoids, and tannins; 154.2 ± 0.5 µg GAE/g DR, 68.2 ± 3.6 µg RE/g DR, and 36.2 ± 1.4 µg CE/g DR, respectively. In addition, the leaves extract of Erodium glaucophyllum possesses highest antioxidant activities (totals antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)) to compare with the other extracts. Furthermore, the three medicinal plants exhibited a high antimicrobial potential against pathogenic bacteria. The maximum inhibition showed in the Erodium glaucophyllum leaves extract against Enterococcus aerogenes 13048 ATCC, pseudomonas aeruginosa DSM1128, and Proteus mirabilis 3128. A significant positive correlation was found between the polyphenols content, antioxidant activity and antimicrobial activity of the different extracts.

To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. The present study was aimed to determine the antimicrobial and antifungal activities of the fermented medicinal plants extract using Lactobacillus acidophilus ATCC 4356. The fermentation kinetic parameters, biochemical composition and the volatile compounds of the fermented plant extract was assessed. The results showed that, the fermented plants beverage exhibited high content in polyphenols, flavonoids, and tannins (152.7 mg AGE/ L; 93.6 mg RE/ L; and 62.1mg CE/ L, respectively) to compare with the extract without fermentation. The GC-MS headspace analyses showed the presence of twenty-four interesting volatile compounds. The richness of the fermented plants extracts of polyphenols content and the bioactive compound such as Eucalyptol, Camphene, α-Phellandrene, α-Terpinene improve their biological activity. In addition, the fermented plants extract exhibited a high antimicrobial potential against resistance pathogenic bacteria and fungi determined by different methods. The maximum inhibition showed in the fermented plants beverage against Escherichia coli 25922/3, Pseudomonas aeruginosa 27853 ATCC, Staphylococcus aureus 29213 ATCC, Enterococcus aerogenes 13048 ATCC, Phytophthora infestans P3 4/91 R+, Phytophthora infestans P4 20/01 R, Phytophthora infestans (GL-1). The obtained results support the hypothesis of using whey as a functional ingredient to improve food preservation. The bioprocesses of fermentation technology enhance antimicrobial and antifungal activities which could be used in different industrial applications.

Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.