Karima Gharsallah
Karima Gharsallah has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Hatem Majdoub
Department of Chemistry, College of Science, Qassim University, Buraidah, Saudi Arabia
1 shared publication - Imen Oueslati
Laboratory of Olive Biotechnology (LR15CBBC05), Centre of Biotechnology of Borj Cedria
1 shared publication - Leila Rezig
LR11ES24, LIP-MB ‘Laboratory of Protein Engineering and Bioactive Molecules’, National Institute of Applied Sciences and Technology, University of Carthage, Tunis 1080, Tunisia
1 shared publication - Moncef Chouaibi
Higher Institute of Food Industries of Tunis
1 shared publication - Nesrine Mahfoudhi
Department of Biotechnology Faculty of Science and Technology of Sidi Bouzid, Campus Agricultural City, University of Kairouan Sidi Bouzid Tunisia
1 shared publication - Zina Harzalli
Laboratoire de Biotechnologie de l’Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, Hammam-Lif 2050, Tunisia
1 shared publication
Latest Publications
- Open Access
Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
Open AccessMicrowave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.