Mouna Boulares

ORCID: 0000-0003-0282-0961
Publications
Citations
Views
---
Saved
---
About
Contact & Profiles
Research Areas
  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides
  • Essential Oils and Antimicrobial Activity
  • Probiotics and Fermented Foods
  • Food composition and properties
  • Phytochemicals and Antioxidant Activities
  • Aquaculture disease management and microbiota
  • Polysaccharides Composition and Applications
  • Microbial Metabolites in Food Biotechnology
  • Identification and Quantification in Food
  • Biochemical Analysis and Sensing Techniques
  • Plant Physiology and Cultivation Studies
  • Polyamine Metabolism and Applications
  • Bee Products Chemical Analysis
  • Edible Oils Quality and Analysis
  • Plant chemical constituents analysis
  • Piperaceae Chemical and Biological Studies
  • Medicinal Plants and Neuroprotection
  • Garlic and Onion Studies
  • Antimicrobial Peptides and Activities
  • Insect Utilization and Effects
  • Phytase and its Applications
  • Food Quality and Safety Studies
  • Lignin and Wood Chemistry
  • Dyeing and Modifying Textile Fibers

Higher Institute of Food Industries of Tunis
2013-2024

University of Carthage
2020-2023

Centre de Recherches et des Technologies des Eaux
2021

École Normale Supérieure - PSL
2011-2012

The aim of this work was to study the chemical composition, antioxidant properties and antibacterial activity Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional organic cultivation conditions. Analysis composition showed high sugar contents whatever conditions tested cultivar, ranged from 2.7 7.39%. Protein varied 5.94 7.82 4.41 7.15% conditions, respectively. Moreover, essential oils (EOs) levels limonene trans-anethole. Data analysis EOs that E1 E4 cultivars...

10.1016/j.focha.2024.100734 article EN cc-by Food Chemistry Advances 2024-05-25

Essential oils and ethanolic extracts of seeds seven organically conventionally grown accessions (E1, E2, E3, E4, E5, E6, E7) fennel (Foeniculum vulgare Mill.) were examined for their chemical constituents, antioxidant antibacterial activities. Accession E7 presented the highest essential oil yields 4.30 ± 0.45 3.24 0.46%, respectively, organic conventional mode. However, E6 noted lowest extract yield in two modes cultivation. Gas chromatography/mass spectrometry analysis revealed presence...

10.1111/jfpp.15034 article EN Journal of Food Processing and Preservation 2020-10-26

In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). extraction yield was about 34.5%. Thus, the extracted physical functional properties were studied. Acorn had high purity represented by low proportions (0.92%) lipids (0.51%) with pH 5.3. swelling power 20.76 g/g, while solubility 64.22% at 90°C which suggests that potential for use food industries....

10.1155/2020/8868673 article EN cc-by International Journal of Analytical Chemistry 2020-08-04

The preservation of raw ovine, bovine and caprine milks by the activation their natural lactoperoxidase (LP) systems was investigated. LP system samples activated adding different amounts sodium thiocyanate percarbonate to give three concentrations hydrogen peroxide: 7, 14 28 mg/L 15, 30 60 mg/L, respectively. Each type milk, caprine, analysed after being treated as follows: Control (C), inactivated (T0), with (7, mg/L) peroxide (15, stored at 4°C for 72 h. results indicated that (SCN − ) (H...

10.1111/j.1471-0307.2010.00644.x article EN International Journal of Dairy Technology 2010-10-14

ABSTRACT One hundred sixty psychrotrophic lactic acid bacteria (LAB) isolated from wild and aquacultured fresh fish were identified by biochemical molecular methods using 16S‐23S rRNA spacer analysis 16S rDNA sequencing. LAB strains characterised according to their technological properties including acidifying capacity, antibiotic resistance proteolytic, lipolytic enzymatic activities, as well antimicrobial against pathogenic spoilage in order select the most suitable for use starter...

10.1111/j.1745-4565.2012.00385.x article EN Journal of Food Safety 2012-07-04

Saint‐Paulin cheese was made from cow’s milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of LP system on microbiological, physicochemical biochemical properties over a ripening period 23 days investigated, using control (C0), LP‐inactivated (C1) LP‐activated (LPA). LPA treatment showed least contamination in flora count, particularly salt‐tolerant bacteria end period. had significantly lower coliform, yeasts mould counts ( P < 0.05) than...

10.1111/j.1471-0307.2010.00646.x article EN International Journal of Dairy Technology 2010-11-25

The preservative effect of refrigerated and vacuum-packed sea bass (Dicentrarchus labrax) fillets inoculated with four mixtures lactic acid bacteria (LAB) (Lactococcus lactis, Lactobacillus plantarum, Carnobacterium piscicola) incorporated citrus essential oil (CEO) was evaluated on the basis microbiological biochemical analysis.Initially, showed high nutritional quality. During storage, lipid contents did not show a significant decrease in any fish fillets; meanwhile, important proteolysis...

10.1080/10498850.2018.1484544 article EN Journal of Aquatic Food Product Technology 2018-06-06

Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL pasteurised milk. Fennel did not affect the viability yoghurt starters during fermentation. Based on sensory analysis, only 5‐µL FEO concentration incorporated order to investigate physicochemical microbiological properties enriched storage. Results showed that significantly quality after acidification ( P > 0.05). However, total solid content, syneresis lightness (L*) differed...

10.1111/1471-0307.12667 article EN International Journal of Dairy Technology 2019-10-23

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect refrigeration on the evolution physicochemical parameters in relation to quantitative variation microbial population ripening investigated. Microbiological analyses were performed raw samples after curding, 2, 9, 16, 23, 30, 37 time. under showed highest count proteolysis level. duration storage significantly reduced yield as a result important...

10.1111/j.1471-0307.2012.00822.x article EN International Journal of Dairy Technology 2012-01-27

Abstract The inhibition capacity of four combinations three lactic acid bacteria (LAB) ( Lactococcus lactis, Lactobacillus plantarum and Carnobacterium piscicola ) has been demonstrated against Listeria monocytogenes in fresh farmed sea bass fillets artificially contaminated. gave promising results, having a significant bacteriostatic effect all tested microflora, during 21 days vacuum storage at 4 °C. Throughout storage, biochemical alteration appeared more pronounced inoculated with pure ,...

10.1111/jfs.12323 article EN Journal of Food Safety 2016-09-22

The current study aims to evaluate the antimicrobial activity of eight essential oils (EOs) against multidrug-resistant Escherichia coli strains, producing extended-spectrum β-lactamase (ESBL) enzymes and isolated from foods. Disc-diffusion assay showed that inhibition diameters generated by EOs varied significantly among tested strains. In fact, extracted Thymus capitaus, Eucalyptus camaldulensis, Trachyspermum ammi Mentha pulegium exerted an important effect with zones between 20 27 mm....

10.3390/molecules27082588 article EN cc-by Molecules 2022-04-18

Anti-Listerial Activity of Oregano and Cinnamon Essential Oils in Vacuum Packed Ground Ovine Meat during Refrigerated Storage

10.52547/jast.25.1.61 article EN cc-by-nc Journal of Agricultural Science and Technology 2023-01-01

Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and beneficial effects on human health. Nowadays, there a growing interest in olive enrichment with medicinal plants. In this regard, Artemisia absinthium an edible source of antioxidants. The aim present study was improve oxidative stability nutritional value Organic Tunisian Chetoui by phenolic compounds absinthium. carried out maceration ultrasound-assisted extraction did not affect...

10.3989/gya.0984221 article EN cc-by Grasas y Aceites 2023-10-10

The aim of the present work was to optimize formulation a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients enhance both technological textural properties this product using mixture design approach. Optimally formulated with acceptable as close possible those control studied. microstructure analysis cooked uncooked performed. Cox response trace plots revealed that increasing amounts flour semolina resulted in an increase cooking quality...

10.1111/1750-3841.16009 article EN Journal of Food Science 2021-12-23

This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt enriched with phytosterols (1.6%) /or lactulose (6%), during refrigerated storage. Compared control yoghurt, postacidification syneresis were reduced in all samples. Besides, starter counts affected neither by nor addition, Otherwise, samples both had a lower oxidationand better properties. Also, their sensory characteristics appreciated consumers.

10.12691/jfnr-7-4-2 article EN Journal of food and nutrition research 2019-03-30

The effect of mixed starter cultures on biogenic amine production was examined during the ripening process dry camel meat sausage. Changes in pH, moisture content, proteolysis, microbial counts and lipid oxidation were also studied. combination three amine-negative bacteria, resulted a drastic reduction production. highest total free amino acid concentration observed batches manufactured with cultures. bactericidal properties L. sakei improved hygienic quality sausages by decreasing number...

10.14674/ijfs-1733 article EN Italian Journal of Food Science 2020-05-11
Coming Soon ...