The North African Journal of Food and Nutrition Research

Abstract Book: 1st International Congress on Sustainable Food Security (SFS) : Innovation and Challenges (2025)

2026-02-22T17:32:29+00:00

This is the Abstract Book of: 1st International Congress on Sustainable Food Security (SFS) : Innovation and Challenges (2025).
Place: Bejaia

Date: November 10 - 12, 2025

https://www.bejaia-sfs25.com/

Abstract Book: First International Conference on Food Security and Sustainable Agri-food Technologies – ICFSSAT 2025

2026-01-09T15:58:00+00:00

This is the Abstract Book of: First International Conference on Food Security and Sustainable Agri-food Technologies – ICFSSAT 2025.
Place: Bejaia,

Date: October 14, 15, and 16, 2025

https://icfssat.crtaa.dz

Abstract Book: 2nd International Congress on Food Sciences Sustainability, Innovation and Health. 2025

2026-01-27T19:55:22+00:00

This is the Abstract Book of: 2nd International Congress on Food Sciences Sustainability, Innovation and Health. 2025.
Place: Constantine

Date: December 14 - 15, 2025

https://fac.umc.edu.dz/inataa/cisa/index.php

Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties

2025-12-27T12:22:03+00:00

Aims: This study aimed to investigate the gelation capacity of European Eel Protein Isolate (EPI) through the development of novel emulsion protein isolate-based gels (EPIGs). Furthermore, the research evaluated the extent to which fortification with bioactive European eel oil (EO) modulates the structural and functional attributes of these acid-induced gel matrices.

Methods: EPIGs were synthesized via thermal treatment (90°C for 60 min) of EPI solubilized in 20% (v/v) acetic acid, followed by emulsification with EO at two distinct weight ratios: 1:2 and 1:4 (EO:EPI, w/w). The resulting gel structures were characterized using Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), texture profile analysis (TPA), and scanning electron microscopy (SEM).

Results: A 4% (w/v) EPI solution in acetic acid achieved gelation at 54°C, demonstrating superior thermal stability and significant gelling potential. FTIR analysis confirmed the successful incorporation of EO into the gel matrix, while TGA results indicated a slight increase in thermal degradation onset temperatures associated with higher EO concentrations, increasing from 375°C (EPIG1:4) to 382°C (EPIG1:2). Texture analysis revealed that incorporation of EO modestly augmented gel elasticity (from 12.93 mm to 13.19 mm), a phenomenon attributed to the stabilizing interactions between the lipid droplets and the protein network. Microstructural appraisal via SEM indicated that a higher EO load (EPIG1:2) induced the formation of larger pores, whereas the EPIG1:4 formulation exhibited a more cohesive and compact architecture with reduced porosity.

Keywords: European Eel; Emulsion Protein Isolate-based Gel; FTIR; Thermogravimetric; SEM.

Drying Kinetics and Mathematical Modeling of Algerian Red-Hot Pepper (Capsicum Annuum L.) Utilizing Microwave Radiation

2025-11-30T22:12:46+00:00

Background: Drying is considered a good practice to preserve fruits and vegetables from spoilage and microbial growth. So, their use can be extended after the harvest periods. Capsicum annuum L. is a popular spice, but it cannot be stored in its fresh state due to its high moisture content. This is where the importance of microwave drying as a developed method lies.

Aims: This study focuses on the characteristics of drying kinetics of red-hot peppers using a microwave oven under various microwave powers to analyze drying parameters. Drying models help to better understand the drying behavior.

Methods: Different powers were used in the drying process. Moisture losses in the samples were recorded periodically to their equilibrium moisture. Drying parameters were calculated using mathematical equations. The experimental data were fitted to sixteen thin-layer models.

Results: The characteristics of drying kinetics were determined microwave drying time decreased notably from 80 to 24 with the increasing power from 200 to 1200 in two main stages a warming-up and a falling-rate phases. Drying rates ( ) increased progressively during the initial drying stage (0.1152 and 0.4012 for 200 and 1200 , respectively) then decreased substantially during the final stage. A third-order polynomial relationship was found to correlate the effective moisture diffusivity with moisture content. The effective moisture diffusivity ( increased significantly with microwave power with the decrease in the moisture content (2.83 (×10^-8) ± 0.1834 and 12.9 (×10^-8) ± 0.2637 for 200 and 1200 . respectively). The calculated energy activation was found 23.48 ± 0.987 . The least specific energy consumption ( ) increased with increasing powers (1.55 (×10⁺⁸) ± 0.01 and 2.76 (×10⁺⁸) ± 0.0153 H₂O for 200 and 1200 , respectively). Conversely to the energy efficiency values ( ) (14.55 (×10^-4) ± 0.0881 and 7.84 (×10^-4) ± 0.0078 % for 200 and 1200 ). The Hii model was found to be the best fit to describe microwave drying kinetics.

Conclusions: Microwave drying has several advantages, such as drying time reduction and less energy consumption, while achieving higher drying efficiency at a moderate power level. Therefore, this innovative process is recommended in industrial food processing.

Keywords: Capsicum annuum L.; Drying Kinetics; Mathematical Modeling; Diffusion; Activation Energy; Energy Consumption.