The North African Journal of Food and Nutrition Research

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

SFS' 2025 — 2026-02-22

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

ICFSSAT 2025 — 2026-01-09

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

CISA2025 — 2026-01-27

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

Wafa Taktak — 2026-01-17

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.

A Comparative Geochemical Profiling and Physicochemical Classification of Bottled Mineral Waters from Algeria and France: Implications for Consumer Health and Clinical Nutrition

Hicham Bellala — 2026-04-21

Background: As water is an indispensable physiological requirement, the bottled mineral water industry is undergoing continuous global expansion. Consequently, consumers are presented with an extensive array of commercial; thus, comparative analytical studies are crucial to ensure informed consumption and safeguard public health.

Aims: This study aimed to characterize and compare the physicochemical composition and geochemical profiles of a comprehensive selection of mineral water brands produced in Algeria and France. The objective was to enhance the characterization of hydro-geological resources in both countries and provide evidence-based guidance for consumer selection tailored to specific physiological and pathological requirements.

Material and Methods: Thirty-eight commercial mineral water brands (20 from Algeria and 18 from France) were evaluated based on standardized labeling data. The geochemical classification was performed via the Stabler diagram assessing key parameters including calcium, magnesium, sodium, potassium, chloride, sulphate, bicarbonate, nitrate, nitrite, total dissolved solids (TDS), and pH. Hydrochemical facies were further elucidated using ionic balance calculations and specialized graphical representations, including Piper, Schoeller–Berkaloff, and Stiff diagrams.

Results: Analytical data revealed that Algerian mineral waters are predominantly characterized by calcium-bicarbonate profiles, with fluctuating concentrations of magnesium and sulfates. Mineralization levels varied significantly, ranging from highly mineralized brands such as Mouzaïa (1280 mg/L) to more balanced profiles such as Texenna or Salsabil. Conversely, French mineral waters exhibited higher ionic heterogeneity and generally superior mineralization levels, exemplified by Vichy Célestine (3325 mg/L), along with a more acidic pH range (5.5 -7.6) compared to their Algerian counterparts. French waters typically manifested moderate to high concentrations of calcium, sodium, potassium, chloride, sulfate, and bicarbonate. Ionic balance assessment confirmed analytical reliability, with deviations consistently below 10%. Based on the physicochemical profiles, the 38 analyzed brands were categorized by clinical suitability: 10 were deemed appropriate for infants and patients with renal insufficiency, 9 for individuals with nephrolithiasis, 20 for those with cardiovascular disease, and 32 for the geriatric population.

Conclusions: This study establishes a robust geochemical database to assist consumers, including tourists and expatriates, in selecting mineral water brands aligned with their health status. These findings are particularly critical for vulnerable groups, such as infants, the elderly, and patients with renal or cardiovascular disorders, ensuring that water consumption supports rather than compromises therapeutic targets.

Keywords: Mineral Water; Hydrochemistry, Geochemical Profiling; Clinical Nutrition; Public Health, Algeria, France.