Since earliest times, camel milk has been consumed in arid and desert regions where other milk so... more Since earliest times, camel milk has been consumed in arid and desert regions where other milk sources are scarce. It is widely considered to be a healthier alternative to cow's milk . Camels are
Dans la region marocaine de Tadla- Azilal, comme dans tout le monde, la maladie lithiasique est u... more Dans la region marocaine de Tadla- Azilal, comme dans tout le monde, la maladie lithiasique est un probleme serieux. La qualite des eaux de boisson, dans cette region, pourrait etre parmi les facteurs de la haute frequence de cette maladie. L'objectif principal de cette etude, est de chercher d'eventuelles relations entre la composition chimique de differentes eaux et la haute frequence des constituants des calculs urinaires des populations de cette region. Pour cela, l'analyse des calculs, ainsi que le dosage des chlorures, des nitrates, des sulfates, du calcium, de fer et d'aluminium des eaux de differents endroits et l'etude de la cristallisation oxalocalcique ont ete faites. Les resultats obtenus, montrent que la cristallisation est plus favorable dans les eaux de la region de Fkih Ben Salah. De meme, nous avons remarque que les frequences d'oxalate de calcium chez les populations lithiasiques de cette region, augmentaient, parallelement, avec les teneurs...
To include and understand the phenomenon of urinary lithiasis formation and especially the princi... more To include and understand the phenomenon of urinary lithiasis formation and especially the principal identified component: calcium oxalate, several methods were required [1, 2, 3, 4]. For this objective, we carried out in our laboratory a local model to follow in vitro a calcium oxalate crystallization, in supersaturated aqueous solutions, with water circulation in a closed system at 37°C. The principal advantages of this method are a good reproducibility and the possibility of following in continuous different stages of calcic salts crystallization. We applied this model to the comparative study of the inhibiting capacity of three juices: lemon, orange and pomegranate. The results show that the lemon and orange juices present an inhibiting capacity on the crystalline growth of calcium oxalate, and the inhibiting is more remarkable in the case of juice lemon. However, the juice of the grenade presents a contrary effect. These results were confirmed with polarized light microscopy in...
Sulfites are a group of chemical food preservatives widely used in the food industry and may caus... more Sulfites are a group of chemical food preservatives widely used in the food industry and may cause sensitivities and health adverse. Thus, sulfites are subject to an Acceptable Daily Intake (ADI) of 0.7 mg/kg of body weight. An exposure assessment was conducted to estimate the potential daily intake of sulfites in the Moroccan adult population. Dietary exposure assessment to sulfites was performed by combining analytical concentrations of selected foods, according to the optimized Monier-Williams method, and sulfitescontaining food consumption data derived from an online food frequency questionnaire. For the total population, the mean dietary intake of sulfites was only 18% of the ADI. For the consumer group, the mean intake was well below the ADI, accounting for 27% of the ADI. Dietary exposure to sulfites of the regular consumer group exceeds the ADI at the mean of 137%. Dietary exposure to sulfites was also assessed in the adult asthmatic population, where the ADI is exceeded only at the 95 th percentile of female asthmatic consumers, up to 113% of the ADI. The highest food contributors to sulfites intakes were potato chips, olives, and barbecue sausage. The results showed that the risk of exceeding the ADI is observed for a limited part of the population (regular consumers). However, for the asthmatic population, possibly more sensitive to sulfites, the consumption of sulfitescontaining foods should be limited and controlled.
This paper describes the synthesis of silver nanoparticles using an aqueous silver nitrate soluti... more This paper describes the synthesis of silver nanoparticles using an aqueous silver nitrate solution in the presence of glucose as a reducing agent, sodium hydroxide as a reaction catalyst and β-CD as a stabilizer. The structure and the morphology associated to the stabilizing layer around the silver nanoparticles were investigated. Raman spectroscopy confirmed the nanoparticle surface modification by β-CD, demonstrating the interaction between the β-CD rim hydroxyl groups and the AgNP surface. Transmission electron microscopy images showed an average 28.0 nm diameter pseudo-spherical nanoparticles. Apart from this, a novel characterization of the β-CD layer surrounding the nanoparticles was carried out by using complementary analytical electron microscopy based on electron spectroscopy imaging in the transmission microscope. Mapping images revealed the presence of carbon and oxygen, demonstrating the existence of a uniform and interacting β-CD layer covering the nanoparticles. The antibacterial activity was also investigated and the β-CD-coated silver nanoparticles showed a promising bactericidal activity against the microorganism Escherichia coli.
2021 International Conference on Digital Age & Technological Advances for Sustainable Development (ICDATA), 2021
In order to remain competitive in a world where digital tools are dominant, the industry must con... more In order to remain competitive in a world where digital tools are dominant, the industry must continue to modernize its production tools, evolve its business models, its organization, and redesign its design and marketing modes. Thus, the industry of the future must be innovative, competitive, efficient, safe and attractive. It connects employees, production machines, service providers, and the territory. It knows how to respond to the economic, technological, organizational, environmental and societal challenges of the 21st century. The main objective of this work is to optimize and evaluate the efficiency of a new sustainable and digital analytical approach. This analytical technique, developed based on IR-ATR spectroscopy linked to multivariate analysis, was applied to samples of small green peas coming from very close geographical areas. The obtained results clearly show the robustness and the efficiency of the technique to be an analytical approach which meets the requirements of the future industry in a digital world.
This work aims to treat olive mill wastewater (OMWW) by infiltration percolation in different col... more This work aims to treat olive mill wastewater (OMWW) by infiltration percolation in different columns containing filtration sand, granular activated carbon, and lime, and thus followed by biological treatment using the soil microorganisms to the treatment that will give the best results. The optimum removal efficiency was obtained using granular activated carbon column mixed with 15% of lime with percentages removal of 39.33, 60.28, 53.17 and 88.74% for biological oxygen demand (BOD5), chemical oxygen demand (COD), polyphenols and suspended matter respectively. Aerobic treatment 30 days of OMWW obtained from the column of activated carbon mixed with 15% of lime, neutralized and diluted 15 times with distilled water was investigated. The results showed a significant percentage reduction of 79.78, 69.43, and 60.67%, respectively, for BOD5, COD, and polyphenols. The global removal percentages after the two successive treatments were 87.86% for COD, 87.39% for BOD5 and 81.59% for polyphenols compounds. Fourier Transformed Infrared spectroscopy analysis of crude OMWW, infiltrated percolated and biologically treated, showed a difference between the spectra that manifests by the reduction of the spectrum intensity bands after each treatment stage, which confirmed the analytical results. Soil microorganisms have shown their biodegradation efficiency of organic matter and polyphenols of these much-polluted effluents under aerobic conditions. The results indicated that the pretreatment of raw olive mill wastewater could be realized before biological treatment to obtain a satisfactory reduction.
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016
Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidant... more Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidants activity and nutritional benefits, despite its high price. Also, the detection and quantification of adulteration both are problem with increasing importance in the consumer's health and food industry. The goal of this study was to use Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with chemometrics for the quantification of the adulteration of sesame oil. Adulteration with sunflower oil, soybean oil or colza oil is one of the most difficult to detect due to the similar composition of them and sesame oil. Adulterations of sesame oil with different percentages of sunflower oil, soybean oil and colza oil were measured using ATR-FTIR spectroscopy. Spectral and reference data were firstly analyzed by principal component analysis. Partial least square regression (PLSR) was used to establish calibration models. Excellent correlations between ATR-FTIR analysis and studied edible oils concentration was obtained for sunflower oil (R 2 v = 0.997), soybean oil (R 2 v = 0.993) and colza oil (R 2 v = 0.994). PLS models demonstrated the feasibility of quantifiing successfully adulterations of sesame oil in the 0-35 % weight ratio range of edible oils with a rapid and inexpensive tool without the need for sample preparation.
Background. White cheese is of great interest for consumption. In Africa, the United States, and ... more Background. White cheese is of great interest for consumption. In Africa, the United States, and Greece, in particular, a significant number of new varieties of this cheese were introduced in 2008. 16.62% of the Moroccan population does not like goat milk because of its intense flavour, which also affects the consumption of products derived from it. Hence, this study aims to develop a white cheese from goat milk by improving the flavour of the cheese to make it more acceptable to the Moroccan population by using different coagulants and olive oil and thyme during ripening. Materials and methods. Six batches of white cheese made from goat milk were produced in this study and expressed in three groups. Two fresh white cheeses formed the first group: fresh white cheese milk coagulated by a microbial enzyme (MF) and fresh white cheese coagulated by a vegetable enzyme (VF). Marinated white cheese made from goat milk made up the second group; it contained: marinated white cheese with olive oil coagulated by a microbial enzyme (MH) and marinated white cheese with olive oil elaborated by an original plant enzyme (VH). The third group contained: marinated white cheese with olive oil and thyme made by a microbial enzyme (MA) and marinated white cheese in olive oil and thyme coagulated by an original plant enzyme (VA). pH values, moisture, fat content, protein content, and water activity (a w) were the main physicochemical parameters analysed for all the types of cheese studied. All the studied cheeses were analysed for sensorial properties. The sensory evaluation was carried out by 14 panellists formed and explicitly trained on this subject to identify a set of sensory characteristics. An acceptance test was also carried out for all cheeses. Results. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheese. Thyme had an antimicrobial effect in addition to its aromatic effect, which reduced the value of a w. Marinating the white cheese made from goat milk produced in this study with olive oil and thyme reduced the intensity of the bitter aftertaste and the "goaty" flavour, which was almost non-existent in the white cheeses marinated with thyme. It's worth noting that the vegetable enzyme also masked the "goaty" flavour. Coagulated white cheeses with the vegetable enzyme were the least hard and easiest to chew and had the most acidic smell and taste compared to those coagulated by the microbial enzyme. Conclusion. This study presented a new cheese variety of white cheese made from goat milk. All of these cheeses have been characterized physiochemically. A sensory and acceptance analysis of these was also carried out. According to the results, the change in the type of coagulant and the mode of ripening affects the physicochemical and sensory characteristics of the studied cheeses. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheeses. In addition to the aromatic effect of thyme, the latter exhibited an antimicrobial effect, decreasing the value of a w , adding that the use of a plant enzyme as a coagulant masked the "goaty" flavour.
The aim of this study is to evaluate the Mg-Al layered double hydroxides (LDHs) containing dodecy... more The aim of this study is to evaluate the Mg-Al layered double hydroxides (LDHs) containing dodecyl sulfate and carbonate ions in the removal of methyl orange (MO) from aqueous solution. The prepared materials (Mg-Al-CO 3 and Mg-Al-Ds) were characterized by XRD, TEM and FT-IR methods. XRD patterns of the two materials show the interlayer type structure with (00 l) reflections. TEM analysis showed that the LDH samples have nanoscale structures. FTIR spectroscopy confirmed the presence of the desired anions in the interlayer space. The results of the adsorption experiences for MO were performed as a function of solution pH and contact time. The adsorption ability of MO onto Mg-Al-CO 3 was practically influenced by pH solution. However, the adsorption capacity of MO by Mg-Al-Ds appears stable at the different values of solution pH. The maximum adsorption capacities were 185.06 and 97.5 mg/g for Mg-Al-Ds MB and Mg-Al-CO 3 , respectively. The adsorption tests recommend the use of organic LDHs as potential adsorbents for azo dye treatment in a wide range of pH.
Background. White cheese is of great interest for consumption. In Africa, the United States, and ... more Background. White cheese is of great interest for consumption. In Africa, the United States, and Greece, in particular, a significant number of new varieties of this cheese were introduced in 2008. 16.62% of the Moroccan population does not like goat milk because of its intense flavour, which also affects the consumption of products derived from it. Hence, this study aims to develop a white cheese from goat milk by improving the flavour of the cheese to make it more acceptable to the Moroccan population by using different coagulants and olive oil and thyme during ripening. Materials and methods. Six batches of white cheese made from goat milk were produced in this study and expressed in three groups. Two fresh white cheeses formed the first group: fresh white cheese milk coagulated by a microbial enzyme (MF) and fresh white cheese coagulated by a vegetable enzyme (VF). Marinated white cheese made from goat milk made up the second group; it contained: marinated white cheese with olive oil coagulated by a microbial enzyme (MH) and marinated white cheese with olive oil elaborated by an original plant enzyme (VH). The third group contained: marinated white cheese with olive oil and thyme made by a microbial enzyme (MA) and marinated white cheese in olive oil and thyme coagulated by an original plant enzyme (VA). pH values, moisture, fat content, protein content, and water activity (a w) were the main physicochemical parameters analysed for all the types of cheese studied. All the studied cheeses were analysed for sensorial properties. The sensory evaluation was carried out by 14 panellists formed and explicitly trained on this subject to identify a set of sensory characteristics. An acceptance test was also carried out for all cheeses. Results. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheese. Thyme had an antimicrobial effect in addition to its aromatic effect, which reduced the value of a w. Marinating the white cheese made from goat milk produced in this study with olive oil and thyme reduced the intensity of the bitter aftertaste and the "goaty" flavour, which was almost non-existent in the white cheeses marinated with thyme. It's worth noting that the vegetable enzyme also masked the "goaty" flavour. Coagulated white cheeses with the vegetable enzyme were the least hard and easiest to chew and had the most acidic smell and taste compared to those coagulated by the microbial enzyme. Conclusion. This study presented a new cheese variety of white cheese made from goat milk. All of these cheeses have been characterized physiochemically. A sensory and acceptance analysis of these was also carried out. According to the results, the change in the type of coagulant and the mode of ripening affects the physicochemical and sensory characteristics of the studied cheeses. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheeses. In addition to the aromatic effect of thyme, the latter exhibited an antimicrobial effect, decreasing the value of a w , adding that the use of a plant enzyme as a coagulant masked the "goaty" flavour.
International Journal of Latest Engineering and Management Research (IJLEMR)
This research explores the potential of using roasted date palm seeds from three Moroccan varieti... more This research explores the potential of using roasted date palm seeds from three Moroccan varieties (Boufeggous, Bouslikhen and Mejhoul) as a substitute for coffee. The focus is on the roasting step of the manufacturing process and its impact on the acceptance of the date seed coffee. The study involved a combination of infrared spectroscopic analysis (IR) and principal component analysis (PCA) for physicochemical characterization, as well as organoleptic testing for comparison of coffee quality. The goal is to find an alternative to coffee that carries no health risks.The study found that the roasting process has a strong impact on the quality of date seed coffee from the three varieties, Boufeggous, Bouslikhen and Mejhoul, using a combination of infrared spectroscopy and principal component analysis (PCA). The results of the organoleptic testing showed that consumers preferred the Mejhoul variety for both roasting methods. Furthermore, the study presents the potential of using date seeds as an alternate source of dietary fiber, phenolic compounds, and antioxidants, by using an agro-waste.
Acta Scientiarum Polonorum Technologia Alimentaria
Camels (Camelus dromedarius) are a domesticated species commonly reared in desert regions. They p... more Camels (Camelus dromedarius) are a domesticated species commonly reared in desert regions. They play a crucial role in meeting the nutritional requirements of communities residing in arid and semi-arid zones (Oselu et al., 2022). Despite being suitable for both meat and milk productions, camels are mainly raised
❖ This study had been relied on expired oils, which are a new and important source of biodiesel,n... more ❖ This study had been relied on expired oils, which are a new and important source of biodiesel,not being sufficiently studied. ❖ the effect of pumpkin seeds on biodiesel productivity was studied, which showed significant. ❖ the degradation of the obtained samples were studied, to estimate the effect of light/dark conditions and temperature on the quality of the studied biodiesel compounds.
This work concerns the use of amorphous tricalcium phosphate and apatitictricalcium phosphate to ... more This work concerns the use of amorphous tricalcium phosphate and apatitictricalcium phosphate to remove nickel, copper and cobalt ions from aqueous solutions. The amorphous or apatitic calcium phosphates were first exposed to separate solutions of Ni(II), Cu(II) or Co(II) salts for 48 hours at room temperature, then residual solids and solutions were separated and analysed. X-ray photoelectron spectroscopy, X-ray diffraction and infrared spectroscopy were applied to observe chemical and structure modifications in the solid phosphates whereas inductively coupled plasmaatomic emission spectrometry measurements were performed to evaluate the metal ions content changes in both solids and solutions. These analyses and measurements demonstrate the ability of amorphous and apatitic phosphates to remove metal ions from aqueous solutions. They assist in identifying the mechanisms involved in the metal ions transfer from solutions to solid phosphates and clarifying differences with respect to the widely studied hydroxyapatite system. Finally, they reveal, for copper and cobalt ions, the conversion of these phosphates to Cu 2 (PO 4)(OH) and Co 3 (PO 4) 2 .8H 2 O.
The objective of this research work was to use Attenuated total reflectance-Fourier transform mid... more The objective of this research work was to use Attenuated total reflectance-Fourier transform mid-infrared (ATR-FTMIR) spectroscopy coupled with chemometrics for the detection of the adulteration of sesame oil. Adulteration with sunflower oil, soybean oil or colza oil is one of the most difficult to detect due to the similar composition of them and sesame oil. Adulterations of sesame oil with different percentages of sunflower oil, soybean oil and colza oil were measured using ATR-FTMIR spectroscopy. The spectral data were subjected to a preliminary derivative elaboration based on the Savitzky–Golay algorithm to reduce the noise and extract a largest number of analytical information from spectra. Linear discriminant analysis (LDA) was adopted as classification method, and Principle component analysis (PCA) was employed to compress the original data set into a reduced new set of variables before LDA. The detection results indicated that the discriminant model built by PCA-LDA method ...
This study focuses on detecting and evaluating the adulteration in nut oil, which can cause healt... more This study focuses on detecting and evaluating the adulteration in nut oil, which can cause health and food dangers. The two adulterants used during this study are cheaper vegetable oils and present a similar property with walnut oil, sunflower oil with a falsification percentage of 5.80–31.95%, and rapeseed oil with 4.33–29.37%. This adulteration was studied using Fourier transform infrared spectroscopy (FTIR) coupled with chemometrics, a new and specific approach. The spectra of the studied samples were determined by FTIR and were thermometrically analyzed by PLSR and PCR with two sorts of pretreatment, normalization, and first derivation. The results showed different functional groups of the nut oil. The most appropriate pretreatment that provides reliable calibration values (RMSE) and prediction (RMSEP) is the normalization preprocessing in the range of 3050 to 700 cm−1. The chemometrics results give the best model selected in the PLSR with an R2 of 0.998 for sunflower oil and 0.999 for rapeseed oil. According to this study, we have solved nut oil falsification by developing a chemometrics model that can detect and evaluate this adulteration.
Since earliest times, camel milk has been consumed in arid and desert regions where other milk so... more Since earliest times, camel milk has been consumed in arid and desert regions where other milk sources are scarce. It is widely considered to be a healthier alternative to cow's milk . Camels are
Dans la region marocaine de Tadla- Azilal, comme dans tout le monde, la maladie lithiasique est u... more Dans la region marocaine de Tadla- Azilal, comme dans tout le monde, la maladie lithiasique est un probleme serieux. La qualite des eaux de boisson, dans cette region, pourrait etre parmi les facteurs de la haute frequence de cette maladie. L'objectif principal de cette etude, est de chercher d'eventuelles relations entre la composition chimique de differentes eaux et la haute frequence des constituants des calculs urinaires des populations de cette region. Pour cela, l'analyse des calculs, ainsi que le dosage des chlorures, des nitrates, des sulfates, du calcium, de fer et d'aluminium des eaux de differents endroits et l'etude de la cristallisation oxalocalcique ont ete faites. Les resultats obtenus, montrent que la cristallisation est plus favorable dans les eaux de la region de Fkih Ben Salah. De meme, nous avons remarque que les frequences d'oxalate de calcium chez les populations lithiasiques de cette region, augmentaient, parallelement, avec les teneurs...
To include and understand the phenomenon of urinary lithiasis formation and especially the princi... more To include and understand the phenomenon of urinary lithiasis formation and especially the principal identified component: calcium oxalate, several methods were required [1, 2, 3, 4]. For this objective, we carried out in our laboratory a local model to follow in vitro a calcium oxalate crystallization, in supersaturated aqueous solutions, with water circulation in a closed system at 37°C. The principal advantages of this method are a good reproducibility and the possibility of following in continuous different stages of calcic salts crystallization. We applied this model to the comparative study of the inhibiting capacity of three juices: lemon, orange and pomegranate. The results show that the lemon and orange juices present an inhibiting capacity on the crystalline growth of calcium oxalate, and the inhibiting is more remarkable in the case of juice lemon. However, the juice of the grenade presents a contrary effect. These results were confirmed with polarized light microscopy in...
Sulfites are a group of chemical food preservatives widely used in the food industry and may caus... more Sulfites are a group of chemical food preservatives widely used in the food industry and may cause sensitivities and health adverse. Thus, sulfites are subject to an Acceptable Daily Intake (ADI) of 0.7 mg/kg of body weight. An exposure assessment was conducted to estimate the potential daily intake of sulfites in the Moroccan adult population. Dietary exposure assessment to sulfites was performed by combining analytical concentrations of selected foods, according to the optimized Monier-Williams method, and sulfitescontaining food consumption data derived from an online food frequency questionnaire. For the total population, the mean dietary intake of sulfites was only 18% of the ADI. For the consumer group, the mean intake was well below the ADI, accounting for 27% of the ADI. Dietary exposure to sulfites of the regular consumer group exceeds the ADI at the mean of 137%. Dietary exposure to sulfites was also assessed in the adult asthmatic population, where the ADI is exceeded only at the 95 th percentile of female asthmatic consumers, up to 113% of the ADI. The highest food contributors to sulfites intakes were potato chips, olives, and barbecue sausage. The results showed that the risk of exceeding the ADI is observed for a limited part of the population (regular consumers). However, for the asthmatic population, possibly more sensitive to sulfites, the consumption of sulfitescontaining foods should be limited and controlled.
This paper describes the synthesis of silver nanoparticles using an aqueous silver nitrate soluti... more This paper describes the synthesis of silver nanoparticles using an aqueous silver nitrate solution in the presence of glucose as a reducing agent, sodium hydroxide as a reaction catalyst and β-CD as a stabilizer. The structure and the morphology associated to the stabilizing layer around the silver nanoparticles were investigated. Raman spectroscopy confirmed the nanoparticle surface modification by β-CD, demonstrating the interaction between the β-CD rim hydroxyl groups and the AgNP surface. Transmission electron microscopy images showed an average 28.0 nm diameter pseudo-spherical nanoparticles. Apart from this, a novel characterization of the β-CD layer surrounding the nanoparticles was carried out by using complementary analytical electron microscopy based on electron spectroscopy imaging in the transmission microscope. Mapping images revealed the presence of carbon and oxygen, demonstrating the existence of a uniform and interacting β-CD layer covering the nanoparticles. The antibacterial activity was also investigated and the β-CD-coated silver nanoparticles showed a promising bactericidal activity against the microorganism Escherichia coli.
2021 International Conference on Digital Age & Technological Advances for Sustainable Development (ICDATA), 2021
In order to remain competitive in a world where digital tools are dominant, the industry must con... more In order to remain competitive in a world where digital tools are dominant, the industry must continue to modernize its production tools, evolve its business models, its organization, and redesign its design and marketing modes. Thus, the industry of the future must be innovative, competitive, efficient, safe and attractive. It connects employees, production machines, service providers, and the territory. It knows how to respond to the economic, technological, organizational, environmental and societal challenges of the 21st century. The main objective of this work is to optimize and evaluate the efficiency of a new sustainable and digital analytical approach. This analytical technique, developed based on IR-ATR spectroscopy linked to multivariate analysis, was applied to samples of small green peas coming from very close geographical areas. The obtained results clearly show the robustness and the efficiency of the technique to be an analytical approach which meets the requirements of the future industry in a digital world.
This work aims to treat olive mill wastewater (OMWW) by infiltration percolation in different col... more This work aims to treat olive mill wastewater (OMWW) by infiltration percolation in different columns containing filtration sand, granular activated carbon, and lime, and thus followed by biological treatment using the soil microorganisms to the treatment that will give the best results. The optimum removal efficiency was obtained using granular activated carbon column mixed with 15% of lime with percentages removal of 39.33, 60.28, 53.17 and 88.74% for biological oxygen demand (BOD5), chemical oxygen demand (COD), polyphenols and suspended matter respectively. Aerobic treatment 30 days of OMWW obtained from the column of activated carbon mixed with 15% of lime, neutralized and diluted 15 times with distilled water was investigated. The results showed a significant percentage reduction of 79.78, 69.43, and 60.67%, respectively, for BOD5, COD, and polyphenols. The global removal percentages after the two successive treatments were 87.86% for COD, 87.39% for BOD5 and 81.59% for polyphenols compounds. Fourier Transformed Infrared spectroscopy analysis of crude OMWW, infiltrated percolated and biologically treated, showed a difference between the spectra that manifests by the reduction of the spectrum intensity bands after each treatment stage, which confirmed the analytical results. Soil microorganisms have shown their biodegradation efficiency of organic matter and polyphenols of these much-polluted effluents under aerobic conditions. The results indicated that the pretreatment of raw olive mill wastewater could be realized before biological treatment to obtain a satisfactory reduction.
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016
Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidant... more Recently, sesame oil is highly appreciated by consumers due to its sensory qualities, antioxidants activity and nutritional benefits, despite its high price. Also, the detection and quantification of adulteration both are problem with increasing importance in the consumer's health and food industry. The goal of this study was to use Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with chemometrics for the quantification of the adulteration of sesame oil. Adulteration with sunflower oil, soybean oil or colza oil is one of the most difficult to detect due to the similar composition of them and sesame oil. Adulterations of sesame oil with different percentages of sunflower oil, soybean oil and colza oil were measured using ATR-FTIR spectroscopy. Spectral and reference data were firstly analyzed by principal component analysis. Partial least square regression (PLSR) was used to establish calibration models. Excellent correlations between ATR-FTIR analysis and studied edible oils concentration was obtained for sunflower oil (R 2 v = 0.997), soybean oil (R 2 v = 0.993) and colza oil (R 2 v = 0.994). PLS models demonstrated the feasibility of quantifiing successfully adulterations of sesame oil in the 0-35 % weight ratio range of edible oils with a rapid and inexpensive tool without the need for sample preparation.
Background. White cheese is of great interest for consumption. In Africa, the United States, and ... more Background. White cheese is of great interest for consumption. In Africa, the United States, and Greece, in particular, a significant number of new varieties of this cheese were introduced in 2008. 16.62% of the Moroccan population does not like goat milk because of its intense flavour, which also affects the consumption of products derived from it. Hence, this study aims to develop a white cheese from goat milk by improving the flavour of the cheese to make it more acceptable to the Moroccan population by using different coagulants and olive oil and thyme during ripening. Materials and methods. Six batches of white cheese made from goat milk were produced in this study and expressed in three groups. Two fresh white cheeses formed the first group: fresh white cheese milk coagulated by a microbial enzyme (MF) and fresh white cheese coagulated by a vegetable enzyme (VF). Marinated white cheese made from goat milk made up the second group; it contained: marinated white cheese with olive oil coagulated by a microbial enzyme (MH) and marinated white cheese with olive oil elaborated by an original plant enzyme (VH). The third group contained: marinated white cheese with olive oil and thyme made by a microbial enzyme (MA) and marinated white cheese in olive oil and thyme coagulated by an original plant enzyme (VA). pH values, moisture, fat content, protein content, and water activity (a w) were the main physicochemical parameters analysed for all the types of cheese studied. All the studied cheeses were analysed for sensorial properties. The sensory evaluation was carried out by 14 panellists formed and explicitly trained on this subject to identify a set of sensory characteristics. An acceptance test was also carried out for all cheeses. Results. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheese. Thyme had an antimicrobial effect in addition to its aromatic effect, which reduced the value of a w. Marinating the white cheese made from goat milk produced in this study with olive oil and thyme reduced the intensity of the bitter aftertaste and the "goaty" flavour, which was almost non-existent in the white cheeses marinated with thyme. It's worth noting that the vegetable enzyme also masked the "goaty" flavour. Coagulated white cheeses with the vegetable enzyme were the least hard and easiest to chew and had the most acidic smell and taste compared to those coagulated by the microbial enzyme. Conclusion. This study presented a new cheese variety of white cheese made from goat milk. All of these cheeses have been characterized physiochemically. A sensory and acceptance analysis of these was also carried out. According to the results, the change in the type of coagulant and the mode of ripening affects the physicochemical and sensory characteristics of the studied cheeses. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheeses. In addition to the aromatic effect of thyme, the latter exhibited an antimicrobial effect, decreasing the value of a w , adding that the use of a plant enzyme as a coagulant masked the "goaty" flavour.
The aim of this study is to evaluate the Mg-Al layered double hydroxides (LDHs) containing dodecy... more The aim of this study is to evaluate the Mg-Al layered double hydroxides (LDHs) containing dodecyl sulfate and carbonate ions in the removal of methyl orange (MO) from aqueous solution. The prepared materials (Mg-Al-CO 3 and Mg-Al-Ds) were characterized by XRD, TEM and FT-IR methods. XRD patterns of the two materials show the interlayer type structure with (00 l) reflections. TEM analysis showed that the LDH samples have nanoscale structures. FTIR spectroscopy confirmed the presence of the desired anions in the interlayer space. The results of the adsorption experiences for MO were performed as a function of solution pH and contact time. The adsorption ability of MO onto Mg-Al-CO 3 was practically influenced by pH solution. However, the adsorption capacity of MO by Mg-Al-Ds appears stable at the different values of solution pH. The maximum adsorption capacities were 185.06 and 97.5 mg/g for Mg-Al-Ds MB and Mg-Al-CO 3 , respectively. The adsorption tests recommend the use of organic LDHs as potential adsorbents for azo dye treatment in a wide range of pH.
Background. White cheese is of great interest for consumption. In Africa, the United States, and ... more Background. White cheese is of great interest for consumption. In Africa, the United States, and Greece, in particular, a significant number of new varieties of this cheese were introduced in 2008. 16.62% of the Moroccan population does not like goat milk because of its intense flavour, which also affects the consumption of products derived from it. Hence, this study aims to develop a white cheese from goat milk by improving the flavour of the cheese to make it more acceptable to the Moroccan population by using different coagulants and olive oil and thyme during ripening. Materials and methods. Six batches of white cheese made from goat milk were produced in this study and expressed in three groups. Two fresh white cheeses formed the first group: fresh white cheese milk coagulated by a microbial enzyme (MF) and fresh white cheese coagulated by a vegetable enzyme (VF). Marinated white cheese made from goat milk made up the second group; it contained: marinated white cheese with olive oil coagulated by a microbial enzyme (MH) and marinated white cheese with olive oil elaborated by an original plant enzyme (VH). The third group contained: marinated white cheese with olive oil and thyme made by a microbial enzyme (MA) and marinated white cheese in olive oil and thyme coagulated by an original plant enzyme (VA). pH values, moisture, fat content, protein content, and water activity (a w) were the main physicochemical parameters analysed for all the types of cheese studied. All the studied cheeses were analysed for sensorial properties. The sensory evaluation was carried out by 14 panellists formed and explicitly trained on this subject to identify a set of sensory characteristics. An acceptance test was also carried out for all cheeses. Results. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheese. Thyme had an antimicrobial effect in addition to its aromatic effect, which reduced the value of a w. Marinating the white cheese made from goat milk produced in this study with olive oil and thyme reduced the intensity of the bitter aftertaste and the "goaty" flavour, which was almost non-existent in the white cheeses marinated with thyme. It's worth noting that the vegetable enzyme also masked the "goaty" flavour. Coagulated white cheeses with the vegetable enzyme were the least hard and easiest to chew and had the most acidic smell and taste compared to those coagulated by the microbial enzyme. Conclusion. This study presented a new cheese variety of white cheese made from goat milk. All of these cheeses have been characterized physiochemically. A sensory and acceptance analysis of these was also carried out. According to the results, the change in the type of coagulant and the mode of ripening affects the physicochemical and sensory characteristics of the studied cheeses. The aromatic effect of olive oil and thyme increased consumer acceptance of the studied white cheeses. In addition to the aromatic effect of thyme, the latter exhibited an antimicrobial effect, decreasing the value of a w , adding that the use of a plant enzyme as a coagulant masked the "goaty" flavour.
International Journal of Latest Engineering and Management Research (IJLEMR)
This research explores the potential of using roasted date palm seeds from three Moroccan varieti... more This research explores the potential of using roasted date palm seeds from three Moroccan varieties (Boufeggous, Bouslikhen and Mejhoul) as a substitute for coffee. The focus is on the roasting step of the manufacturing process and its impact on the acceptance of the date seed coffee. The study involved a combination of infrared spectroscopic analysis (IR) and principal component analysis (PCA) for physicochemical characterization, as well as organoleptic testing for comparison of coffee quality. The goal is to find an alternative to coffee that carries no health risks.The study found that the roasting process has a strong impact on the quality of date seed coffee from the three varieties, Boufeggous, Bouslikhen and Mejhoul, using a combination of infrared spectroscopy and principal component analysis (PCA). The results of the organoleptic testing showed that consumers preferred the Mejhoul variety for both roasting methods. Furthermore, the study presents the potential of using date seeds as an alternate source of dietary fiber, phenolic compounds, and antioxidants, by using an agro-waste.
Acta Scientiarum Polonorum Technologia Alimentaria
Camels (Camelus dromedarius) are a domesticated species commonly reared in desert regions. They p... more Camels (Camelus dromedarius) are a domesticated species commonly reared in desert regions. They play a crucial role in meeting the nutritional requirements of communities residing in arid and semi-arid zones (Oselu et al., 2022). Despite being suitable for both meat and milk productions, camels are mainly raised
❖ This study had been relied on expired oils, which are a new and important source of biodiesel,n... more ❖ This study had been relied on expired oils, which are a new and important source of biodiesel,not being sufficiently studied. ❖ the effect of pumpkin seeds on biodiesel productivity was studied, which showed significant. ❖ the degradation of the obtained samples were studied, to estimate the effect of light/dark conditions and temperature on the quality of the studied biodiesel compounds.
This work concerns the use of amorphous tricalcium phosphate and apatitictricalcium phosphate to ... more This work concerns the use of amorphous tricalcium phosphate and apatitictricalcium phosphate to remove nickel, copper and cobalt ions from aqueous solutions. The amorphous or apatitic calcium phosphates were first exposed to separate solutions of Ni(II), Cu(II) or Co(II) salts for 48 hours at room temperature, then residual solids and solutions were separated and analysed. X-ray photoelectron spectroscopy, X-ray diffraction and infrared spectroscopy were applied to observe chemical and structure modifications in the solid phosphates whereas inductively coupled plasmaatomic emission spectrometry measurements were performed to evaluate the metal ions content changes in both solids and solutions. These analyses and measurements demonstrate the ability of amorphous and apatitic phosphates to remove metal ions from aqueous solutions. They assist in identifying the mechanisms involved in the metal ions transfer from solutions to solid phosphates and clarifying differences with respect to the widely studied hydroxyapatite system. Finally, they reveal, for copper and cobalt ions, the conversion of these phosphates to Cu 2 (PO 4)(OH) and Co 3 (PO 4) 2 .8H 2 O.
The objective of this research work was to use Attenuated total reflectance-Fourier transform mid... more The objective of this research work was to use Attenuated total reflectance-Fourier transform mid-infrared (ATR-FTMIR) spectroscopy coupled with chemometrics for the detection of the adulteration of sesame oil. Adulteration with sunflower oil, soybean oil or colza oil is one of the most difficult to detect due to the similar composition of them and sesame oil. Adulterations of sesame oil with different percentages of sunflower oil, soybean oil and colza oil were measured using ATR-FTMIR spectroscopy. The spectral data were subjected to a preliminary derivative elaboration based on the Savitzky–Golay algorithm to reduce the noise and extract a largest number of analytical information from spectra. Linear discriminant analysis (LDA) was adopted as classification method, and Principle component analysis (PCA) was employed to compress the original data set into a reduced new set of variables before LDA. The detection results indicated that the discriminant model built by PCA-LDA method ...
This study focuses on detecting and evaluating the adulteration in nut oil, which can cause healt... more This study focuses on detecting and evaluating the adulteration in nut oil, which can cause health and food dangers. The two adulterants used during this study are cheaper vegetable oils and present a similar property with walnut oil, sunflower oil with a falsification percentage of 5.80–31.95%, and rapeseed oil with 4.33–29.37%. This adulteration was studied using Fourier transform infrared spectroscopy (FTIR) coupled with chemometrics, a new and specific approach. The spectra of the studied samples were determined by FTIR and were thermometrically analyzed by PLSR and PCR with two sorts of pretreatment, normalization, and first derivation. The results showed different functional groups of the nut oil. The most appropriate pretreatment that provides reliable calibration values (RMSE) and prediction (RMSEP) is the normalization preprocessing in the range of 3050 to 700 cm−1. The chemometrics results give the best model selected in the PLSR with an R2 of 0.998 for sunflower oil and 0.999 for rapeseed oil. According to this study, we have solved nut oil falsification by developing a chemometrics model that can detect and evaluate this adulteration.
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Papers by Fouzia Kzaiber