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Dr. Noamane Taarji
National Institute of Advanced Industrial Science & Technology (AIST)

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Research Keywords & Expertise

0 Plant biotechnology
0 Bioresources
0 Food Science and Innnovation
0 Emulsion Technology
0 sustainable food production

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Journal article
Published: 04 April 2021 in Processes
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The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (w/w), respectively) and reduced the interfacial tension by up to 46% (14.0 ± 0.2 mN m−1) at the oil–water interface. The emulsifying ability of OOC extracts was not correlated, however, with their interfacial activity or surface-active composition. Eighty percent aqueous ethanol extract produced the most stable oil-in-water (O/W) emulsions by high-pressure homogenization. The emulsions had average volume mean droplet diameters of approximately 0.4 µm and negative ζ-potentials of about −45 mV, and were stable for up to 1 month of storage at 5, 25 and 50 °C. They were sensitive, however, to acidic pH conditions (<5) and NaCl addition (≥25 mM), indicating that the main stabilization mechanism is electrostatic due to the presence of surface-active compounds with ionizable groups, such as saponins.

ACS Style

Firdaous Fainassi; Noamane Taarji; Fatiha Benkhalti; Abdellatif Hafidi; Marcos Neves; Hiroko Isoda; Mitsutoshi Nakajima. Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts. Processes 2021, 9, 633 .

AMA Style

Firdaous Fainassi, Noamane Taarji, Fatiha Benkhalti, Abdellatif Hafidi, Marcos Neves, Hiroko Isoda, Mitsutoshi Nakajima. Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts. Processes. 2021; 9 (4):633.

Chicago/Turabian Style

Firdaous Fainassi; Noamane Taarji; Fatiha Benkhalti; Abdellatif Hafidi; Marcos Neves; Hiroko Isoda; Mitsutoshi Nakajima. 2021. "Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts." Processes 9, no. 4: 633.

Review
Published: 21 September 2020 in Sustainability
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The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

ACS Style

Isaac Amoah; Noamane Taarji; Paa-Nii Johnson; Jonathan Barrett; Carolyn Cairncross; Elaine Rush. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability 2020, 12, 7785 .

AMA Style

Isaac Amoah, Noamane Taarji, Paa-Nii Johnson, Jonathan Barrett, Carolyn Cairncross, Elaine Rush. Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. Sustainability. 2020; 12 (18):7785.

Chicago/Turabian Style

Isaac Amoah; Noamane Taarji; Paa-Nii Johnson; Jonathan Barrett; Carolyn Cairncross; Elaine Rush. 2020. "Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development." Sustainability 12, no. 18: 7785.

Journal article
Published: 01 September 2020 in Food Chemistry
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This study compared the interfacial and emulsifying properties of purified saponins and non-purified saponin-rich extracts of Glycyrrhiza glabra, and highlighted potential mechanisms by which crude surface-active compositions, such as liquorice root extract (LRE), act as emulsifiers. LRE presented different fluid properties, in comparison to purified glycyrrhizin (PG), at equivalent glycyrrhizin concentrations. Particularly, it exhibited limited glycyrrhizin fibrilization at pH < pKa and efficiently reduced the interfacial tension at the soybean oil/water interface, independently of pH. LRE also presented better emulsification properties, in comparison to PG samples. Emulsions prepared using LRE had lower droplet sizes when using higher oil mass fractions or lower homogenization pressures, which was attributed to 2 main factors: (i) efficient adsorption of glycyrrhizin molecules at relatively low interfacial curvatures, thus accelerating oil phase breakup during homogenization and (ii) sufficient coverage of newly generated droplets due to adsorption of residual surface-active components (e.g. proteins), thus minimizing droplet coalescence.

ACS Style

Noamane Taarji; Meryem Bouhoute; Firdaous Fainassi; Abdellatif Hafidi; Isao Kobayashi; Marcos A. Neves; Kenichi Tominaga; Hiroko Isoda; Mitsutoshi Nakajima. Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra). Food Chemistry 2020, 337, 127949 .

AMA Style

Noamane Taarji, Meryem Bouhoute, Firdaous Fainassi, Abdellatif Hafidi, Isao Kobayashi, Marcos A. Neves, Kenichi Tominaga, Hiroko Isoda, Mitsutoshi Nakajima. Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra). Food Chemistry. 2020; 337 ():127949.

Chicago/Turabian Style

Noamane Taarji; Meryem Bouhoute; Firdaous Fainassi; Abdellatif Hafidi; Isao Kobayashi; Marcos A. Neves; Kenichi Tominaga; Hiroko Isoda; Mitsutoshi Nakajima. 2020. "Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra)." Food Chemistry 337, no. : 127949.