Ahmed Hariri - Academia.edu (original) (raw)

Papers by Ahmed Hariri

Asian Journal of Dairy and Food Research

Background: The objective of this study was to evaluate the effect of the partial replacement of ... more Background: The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough’s and breads. Methods: For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%. Result: Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1% was able to improve the color, section shapes and texture of bread. T...

Journal of Metabolic Syndrome, 2013

Journal of Metabolic Syndrome Journ a l o f M et abol ic S y n d ro me

Journal of microbiology, biotechnology and food sciences

The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evalu... more The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evaluate the effect of the substitution of sucrose by liquid sugars on the qualities of the steamed yoghurt. One liter of distilled water at 80-85 °C was added to 200g of date during 2h, homogenized and filtered. The collected date syrup was clarified by bentonite which could result entirely clear liquid sugar. Production of liquid sugar with low levels of turbidity 45±0.4, viscosity 0.94±0.02 mPas, pectin 1.10±0.2%, dry matter 13.56±0.4%, proteins 0.17±0.3%, ash 0.16±0.03% and higher amounts of sugars 83.8±0.3% was successfully realized. This clarification was performed under same optimized conditions: concentration of bentonite 16.6 g.L-1 and temperature 60 °C for 30 minutes. The inclusion of liquid sugar for manufacture of steamed yoghurts as substitute of sucrose found a good quality and high acceptability for its sensorial characteristics. These results suggest the potential use of liqui...

Nova Biotechnologica et Chimica, 2022

The present study investigated the chemical profile, toxicity, and anti-anaemic activity of Rubia... more The present study investigated the chemical profile, toxicity, and anti-anaemic activity of Rubia tinctorum root aqueous extract against phenylhydrazine induced hemolytic anaemia. Phenolic compounds were analyzed by LC-ESI-MS/MS; acute toxicity test was evaluated by administering a single dose of 2,000 mg.kg-1 of the extract; anaemia was induced by administration of 40 mg phenylhydrazine by intraperitoneal injection for 2 days. Moreover, the anti-anaemic activity was evaluated by measuring the haematological parameters of rats treated with iron and aqueous extract for 15 days. The LC-ESI-MS/MS analysis results revealed the presence of 31 phytochemical compounds, among them, citric acid was found as the most abundant. No signs of toxicity or death were recorded, indicating that the LD50 of R. tinctorum root extract is higher than 2,000 mg.kg-1. Furthermore, the aqueous extract increased red blood cell levels by 69.82 and 71.67 % in the groups treated with 200 and 400 mg.kg-1 of the e...

Electronic Journal of Biology, 2016

The objective of this study is the use of date syrup varieties Hmira like substrate for the growt... more The objective of this study is the use of date syrup varieties Hmira like substrate for the growth of Saccharomyces cerevisiae. The study of the optimization of method extraction show that the mode of hot extraction increases the concentrations of sugars, dry matter, tannins and pectin relative to the cold extraction which promotes the extraction of vitamin C and proteins. The different physicochemical and biochemical analyzes show the richness of date syrup in nutritional elements that makes them favorable to the alcohol fermentation. Kinetic study of the growth of Saccharomyces cerevisiae shows that perfect adaptation of strain to the medium (date syrup) and the concentration of 60% of date syrup is favouring to the growth of this strain.

*1Hariri A, 2Ouis N, 1Bouhadi D and 1Ould Yerou K *1Bioconversion Laboratory, Microbiology Engine... more *1Hariri A, 2Ouis N, 1Bouhadi D and 1Ould Yerou K *1Bioconversion Laboratory, Microbiology Engineering and Health Safety, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, Sidi Said, Mascara, 29000, Algeria 2Laboratory of Physical Chemiry of Macromolecules and Biological Interfaces, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, Sidi Said, Mascara, 29000, Algeria

Electronic Journal of Biology, 2016

The main aim of this present study was the isolation and characterization of lactic acid bacteria... more The main aim of this present study was the isolation and characterization of lactic acid bacteria from carob pods. A total of 6 isolates of lactic acid bacteria were screened and was identified from carob pods as Lactobacillus curvatus, Streptococcus diacetylactis, Streptococcus feacalis, Streptococcus mitis and Streptococcus thermophilus. This identification was based on phenotypic characters and the API system. Lactobacillus curvatus was shown to produce a high amount of acidity, why it is used for studying the kinetics of growth and acidification of carob pods syrup. The carob pods syrup which has been the subject of our work has a high water content 85%, very rich of total sugars 22 g/L and ash 0.8% and the protein fraction is considerable 0.25%. This study was designed not only to evaluate the potential of carob extract for lactic acid production but also to determine the effect of alternative addition of Sodium Acetate and Tween 80 on lactic acid fermentation. The results clea...

Acta Agriculturae Serbica, 2020

This work was conducted to evaluate the antioxidant activity of the essential oil obtained from t... more This work was conducted to evaluate the antioxidant activity of the essential oil obtained from the aerial part of Mentha pulegium. The antioxidant power of the essential oil obtained by hydrodistillation using a Clevenger-type apparatus was evaluated by using three methods: free radical-scavenging activity, reducing power and liver lipid peroxidation assay. Results showed that Mentha pulegium oil displayed good quality according to its physicochemical characteristics, and a higher yield 5.1 ± 0.2%. The essential oil of Mentha pulegium showed a higher DPPH radical scavenging activity 90.54 ± 1.5 % at a concentration of 1000 µg/mL. This value was close to the results obtained with ascorbic acid 96.23 ± 1.2%, and catechin 94.50 ± 1.4%. This oil exhibited significant potential for reducing iron (the value observed by optical density was 1.8 ± 0.3), while ascorbic acid and catechin provided an OD of 2.069 ± 0.03 and 2.66 ± 0.016 at the same concentration of 1000 µg/mL. The tested oil pr...

Electronic Journal of Biology, 2016

Lactic acid is considered as a very important chemical compound with significant applications in ... more Lactic acid is considered as a very important chemical compound with significant applications in pharmaceuticals, cosmetics and especially in the food industry. New applications, such as degradable plastics made from poly (lactic) acid, have the potential to greatly expand the market for lactic acid, if more economical processes could be developed. Industrial processes for the production of lactic acid typically use sucrose from cane and beet sugar, whey containing lactose and maltose and dextrose from hydrolyzed starch. The pulp of carob (Ceratonia siliqua L.) pods contains high contents of sugar (sucrose, fructose and glucose) and can be employed as a raw material for the production of lactic acid. The aim of the present study consists in the optimization of physicochemical parameters (temperature and pH) , and also the culture medium for producing lactic acid by Streptococcus thermophilus on the carob extract based medium. The optimum pH and temperature for bioactive metabolite p...

Banat's Journal of Biotechnology, 2017

Phytochemical analysis and antioxidant activity of the flavonoids extracts from pods of Ceratonia... more Phytochemical analysis and antioxidant activity of the flavonoids extracts from pods of Ceratonia siliqua L.

Banat's Journal of Biotechnology, 2017

Evaluation of the quality of the date syrups enriched by cheese whey during the period of storage

Journal of Applied Biotechnology & Bioengineering, 2017

The interest in the fermentative production of lactic acid has increased due to the prospects of ... more The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. In this context, we have judged that is gainful to use the date juice which is with a low commercial value as a substrate for the production of lactic acid by Streptococcus thermophilus. Further, dates are rich in sugar ranging from 65% to 80% on dry weight basis mostly of inverted form (glucose and fructose), which can used as carbon source for the fermentation and the production of microbial biomass. The parameters optimization for lactic acid production by S. thermophilus grown on medium based on dates in order to improve yields is applied in this study. The results showed that the maximum of lactic acid production (36.9g/l) is obtained after the enrichment of date juice with yeast extract (15%), Tween 80 (1g/l) MgSO 4 (0.5g/l), MnSO 4 (0.02g/l) and K 2 HPO 4 (1g/l).

Journal of Fundamental and Applied Sciences, 2017

Due to rapid growth of the food processing industry and the consumption of processed foods, the d... more Due to rapid growth of the food processing industry and the consumption of processed foods, the demand for natural antimicrobial agents is on the rise. Cons aware about the health effects of the synthetic preservatives used in food. Hence natural preservatives are developed to meet the demand of consumers. These natural antimicrobials are developed either from plants or their parts, anim waste generated from the food industries is being considered as an alternative to produce natural antimicrobials. The aim of the present study was to utilize the waste generated from the citrus fruit processing (peel) i of Citrus sinensis in food (Oil of olive and cream dessert can be used as antimicrobial and

African Journal of Microbiology Research, 2014

In this paper, we extracted, analyzed and studied the antimicrobial activity of Algerian parsley ... more In this paper, we extracted, analyzed and studied the antimicrobial activity of Algerian parsley essential oil on several microbes that cause infectious diseases and its effects on kinetics of lactic acid production by Lactobacillus casei subsp. rhamnosus. The essential oil of parsley (Petroselinum crispum Hoffm) obtained by hydrodistillation was characterized by its physicochemical properties and by its chromatographic profiles. Myristicin and dillapiol were identified by gas chromatographyspectrometry mass (GC/MS). The essential oil showed a high antimicrobial spectrum towards Bacillus cereus and Candida albicans, average effectiveness against Clostridium perfringens, Staphylococcus aureus and Enterococcus faecalis and no influence on Escherichia coli. The key odorant effects of parsley in the growth of Lactobacillus casei subsp. rhamnosus was studied. The results showed that L. rhamnosus can produce up to 10.96 and 13.78 g.L-1 of lactic acid on the control fermentation and on the second fermentation, respectively, characterized by the addition of 20 µL of the essential oil in the growth exponential phase.

Http Www Theses Fr, 2003

Opération de séchage du malt vert Variable indépendante qui change de façon continue sur un inter... more Opération de séchage du malt vert Variable indépendante qui change de façon continue sur un intervalle Variable indépendante qui change par palier 7

Acta agriculturae Serbica, 2020

The objective of this study was the elaboration and characterization of milk-dates mixtures and u... more The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.

Asian Journal of Dairy and Food Research

Background: The objective of this study was to evaluate the effect of the partial replacement of ... more Background: The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough’s and breads. Methods: For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%. Result: Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1% was able to improve the color, section shapes and texture of bread. T...

Journal of Metabolic Syndrome, 2013

Journal of Metabolic Syndrome Journ a l o f M et abol ic S y n d ro me

Journal of microbiology, biotechnology and food sciences

The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evalu... more The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evaluate the effect of the substitution of sucrose by liquid sugars on the qualities of the steamed yoghurt. One liter of distilled water at 80-85 °C was added to 200g of date during 2h, homogenized and filtered. The collected date syrup was clarified by bentonite which could result entirely clear liquid sugar. Production of liquid sugar with low levels of turbidity 45±0.4, viscosity 0.94±0.02 mPas, pectin 1.10±0.2%, dry matter 13.56±0.4%, proteins 0.17±0.3%, ash 0.16±0.03% and higher amounts of sugars 83.8±0.3% was successfully realized. This clarification was performed under same optimized conditions: concentration of bentonite 16.6 g.L-1 and temperature 60 °C for 30 minutes. The inclusion of liquid sugar for manufacture of steamed yoghurts as substitute of sucrose found a good quality and high acceptability for its sensorial characteristics. These results suggest the potential use of liqui...

Nova Biotechnologica et Chimica, 2022

The present study investigated the chemical profile, toxicity, and anti-anaemic activity of Rubia... more The present study investigated the chemical profile, toxicity, and anti-anaemic activity of Rubia tinctorum root aqueous extract against phenylhydrazine induced hemolytic anaemia. Phenolic compounds were analyzed by LC-ESI-MS/MS; acute toxicity test was evaluated by administering a single dose of 2,000 mg.kg-1 of the extract; anaemia was induced by administration of 40 mg phenylhydrazine by intraperitoneal injection for 2 days. Moreover, the anti-anaemic activity was evaluated by measuring the haematological parameters of rats treated with iron and aqueous extract for 15 days. The LC-ESI-MS/MS analysis results revealed the presence of 31 phytochemical compounds, among them, citric acid was found as the most abundant. No signs of toxicity or death were recorded, indicating that the LD50 of R. tinctorum root extract is higher than 2,000 mg.kg-1. Furthermore, the aqueous extract increased red blood cell levels by 69.82 and 71.67 % in the groups treated with 200 and 400 mg.kg-1 of the e...

Electronic Journal of Biology, 2016

The objective of this study is the use of date syrup varieties Hmira like substrate for the growt... more The objective of this study is the use of date syrup varieties Hmira like substrate for the growth of Saccharomyces cerevisiae. The study of the optimization of method extraction show that the mode of hot extraction increases the concentrations of sugars, dry matter, tannins and pectin relative to the cold extraction which promotes the extraction of vitamin C and proteins. The different physicochemical and biochemical analyzes show the richness of date syrup in nutritional elements that makes them favorable to the alcohol fermentation. Kinetic study of the growth of Saccharomyces cerevisiae shows that perfect adaptation of strain to the medium (date syrup) and the concentration of 60% of date syrup is favouring to the growth of this strain.

*1Hariri A, 2Ouis N, 1Bouhadi D and 1Ould Yerou K *1Bioconversion Laboratory, Microbiology Engine... more *1Hariri A, 2Ouis N, 1Bouhadi D and 1Ould Yerou K *1Bioconversion Laboratory, Microbiology Engineering and Health Safety, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, Sidi Said, Mascara, 29000, Algeria 2Laboratory of Physical Chemiry of Macromolecules and Biological Interfaces, Faculty of Science the Nature and Life, University of Mascara, (UN 2901), BP.763, Sidi Said, Mascara, 29000, Algeria

Electronic Journal of Biology, 2016

The main aim of this present study was the isolation and characterization of lactic acid bacteria... more The main aim of this present study was the isolation and characterization of lactic acid bacteria from carob pods. A total of 6 isolates of lactic acid bacteria were screened and was identified from carob pods as Lactobacillus curvatus, Streptococcus diacetylactis, Streptococcus feacalis, Streptococcus mitis and Streptococcus thermophilus. This identification was based on phenotypic characters and the API system. Lactobacillus curvatus was shown to produce a high amount of acidity, why it is used for studying the kinetics of growth and acidification of carob pods syrup. The carob pods syrup which has been the subject of our work has a high water content 85%, very rich of total sugars 22 g/L and ash 0.8% and the protein fraction is considerable 0.25%. This study was designed not only to evaluate the potential of carob extract for lactic acid production but also to determine the effect of alternative addition of Sodium Acetate and Tween 80 on lactic acid fermentation. The results clea...

Acta Agriculturae Serbica, 2020

This work was conducted to evaluate the antioxidant activity of the essential oil obtained from t... more This work was conducted to evaluate the antioxidant activity of the essential oil obtained from the aerial part of Mentha pulegium. The antioxidant power of the essential oil obtained by hydrodistillation using a Clevenger-type apparatus was evaluated by using three methods: free radical-scavenging activity, reducing power and liver lipid peroxidation assay. Results showed that Mentha pulegium oil displayed good quality according to its physicochemical characteristics, and a higher yield 5.1 ± 0.2%. The essential oil of Mentha pulegium showed a higher DPPH radical scavenging activity 90.54 ± 1.5 % at a concentration of 1000 µg/mL. This value was close to the results obtained with ascorbic acid 96.23 ± 1.2%, and catechin 94.50 ± 1.4%. This oil exhibited significant potential for reducing iron (the value observed by optical density was 1.8 ± 0.3), while ascorbic acid and catechin provided an OD of 2.069 ± 0.03 and 2.66 ± 0.016 at the same concentration of 1000 µg/mL. The tested oil pr...

Electronic Journal of Biology, 2016

Lactic acid is considered as a very important chemical compound with significant applications in ... more Lactic acid is considered as a very important chemical compound with significant applications in pharmaceuticals, cosmetics and especially in the food industry. New applications, such as degradable plastics made from poly (lactic) acid, have the potential to greatly expand the market for lactic acid, if more economical processes could be developed. Industrial processes for the production of lactic acid typically use sucrose from cane and beet sugar, whey containing lactose and maltose and dextrose from hydrolyzed starch. The pulp of carob (Ceratonia siliqua L.) pods contains high contents of sugar (sucrose, fructose and glucose) and can be employed as a raw material for the production of lactic acid. The aim of the present study consists in the optimization of physicochemical parameters (temperature and pH) , and also the culture medium for producing lactic acid by Streptococcus thermophilus on the carob extract based medium. The optimum pH and temperature for bioactive metabolite p...

Banat's Journal of Biotechnology, 2017

Phytochemical analysis and antioxidant activity of the flavonoids extracts from pods of Ceratonia... more Phytochemical analysis and antioxidant activity of the flavonoids extracts from pods of Ceratonia siliqua L.

Banat's Journal of Biotechnology, 2017

Evaluation of the quality of the date syrups enriched by cheese whey during the period of storage

Journal of Applied Biotechnology & Bioengineering, 2017

The interest in the fermentative production of lactic acid has increased due to the prospects of ... more The interest in the fermentative production of lactic acid has increased due to the prospects of environmental friendliness and of using renewable resources instead of petrochemicals. In this context, we have judged that is gainful to use the date juice which is with a low commercial value as a substrate for the production of lactic acid by Streptococcus thermophilus. Further, dates are rich in sugar ranging from 65% to 80% on dry weight basis mostly of inverted form (glucose and fructose), which can used as carbon source for the fermentation and the production of microbial biomass. The parameters optimization for lactic acid production by S. thermophilus grown on medium based on dates in order to improve yields is applied in this study. The results showed that the maximum of lactic acid production (36.9g/l) is obtained after the enrichment of date juice with yeast extract (15%), Tween 80 (1g/l) MgSO 4 (0.5g/l), MnSO 4 (0.02g/l) and K 2 HPO 4 (1g/l).

Journal of Fundamental and Applied Sciences, 2017

Due to rapid growth of the food processing industry and the consumption of processed foods, the d... more Due to rapid growth of the food processing industry and the consumption of processed foods, the demand for natural antimicrobial agents is on the rise. Cons aware about the health effects of the synthetic preservatives used in food. Hence natural preservatives are developed to meet the demand of consumers. These natural antimicrobials are developed either from plants or their parts, anim waste generated from the food industries is being considered as an alternative to produce natural antimicrobials. The aim of the present study was to utilize the waste generated from the citrus fruit processing (peel) i of Citrus sinensis in food (Oil of olive and cream dessert can be used as antimicrobial and

African Journal of Microbiology Research, 2014

In this paper, we extracted, analyzed and studied the antimicrobial activity of Algerian parsley ... more In this paper, we extracted, analyzed and studied the antimicrobial activity of Algerian parsley essential oil on several microbes that cause infectious diseases and its effects on kinetics of lactic acid production by Lactobacillus casei subsp. rhamnosus. The essential oil of parsley (Petroselinum crispum Hoffm) obtained by hydrodistillation was characterized by its physicochemical properties and by its chromatographic profiles. Myristicin and dillapiol were identified by gas chromatographyspectrometry mass (GC/MS). The essential oil showed a high antimicrobial spectrum towards Bacillus cereus and Candida albicans, average effectiveness against Clostridium perfringens, Staphylococcus aureus and Enterococcus faecalis and no influence on Escherichia coli. The key odorant effects of parsley in the growth of Lactobacillus casei subsp. rhamnosus was studied. The results showed that L. rhamnosus can produce up to 10.96 and 13.78 g.L-1 of lactic acid on the control fermentation and on the second fermentation, respectively, characterized by the addition of 20 µL of the essential oil in the growth exponential phase.

Http Www Theses Fr, 2003

Opération de séchage du malt vert Variable indépendante qui change de façon continue sur un inter... more Opération de séchage du malt vert Variable indépendante qui change de façon continue sur un intervalle Variable indépendante qui change par palier 7

Acta agriculturae Serbica, 2020

The objective of this study was the elaboration and characterization of milk-dates mixtures and u... more The objective of this study was the elaboration and characterization of milk-dates mixtures and utilization of this new food system for the production of steamed yoghurt. Dates at 9, 20 and 30% were mixed with milk at 30 °C and 45 °C for 2.5 hours. The addition of dates to milk increased the levels of density, viscosity, dry matter, proteins, pectin, ash and mineral salts. A certain stability of the quantity of lactose and a slight decrease in total fat were observed. The percentage of sugars increased gradually and stabilized at a value of 6% compared with the control 4.5%. All samples of milk were of satisfactory hygienic quality. Milkdates mixtures were appreciated by panelists for their best color taste and flavor. The mixture prepared at 30 °C remained stable after 19 hours while the mixture at 45 °C became a coagulum after 7 hours. The emulsifying power increased gradually with the concentration of the dates used and the foaming power of the control milk was the highest compared with the mixtures, i.e. it was 26.8% at the beginning, and then decreased to 16.6% after 45 min. Yoghurts prepared with milk-dates mixtures were marked by good biochemical, microbiological and sensory characteristics. The study found that the new milk-dates system is very rich in nutritional elements and able to produce steamed yoghurts of good quality and high acceptability to consumers.