This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory analyses, doses of 6% paste and 0.8% powder were used to formulate the flavored cheeses. The sensory characteristics of the two double cream cheeses were assessed and compared to a plain formula. Cheese samples, stored at 5 °C, were sampled every 0, 4, 8, 12 and 15 days and analyzed for pH, fat, dry contents, yeasts and molds and total coliforms. The positive effects of Allium roseum supplementation, either as a powder or as a fresh paste, have been proven, based on sensorial, physicochemical, and microbiological qualities. The shelf life of cheese samples was also determined through an accelerated shelf life test and the Arrhenius equation. The experiments were conducted at 5, 15, and 25 °C for 15 days. The results showed a significant shelf life extension for flavored double cream cheeses (12 days) versus the plain formula (10 days). The use of Allium roseum leaves, as a natural preservative, seems to be a promising trend for the formulation of similar dairy products.

Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmeat. For this purpose, two different drying modes were tested: Conventional convective drying (CCD) and interval starting accessibility drying (ISAD) under 45 °C and relative humidity of 40%. Several air velocities were assayed under CCD: 1.5, 2.5, 3.5, and 5 m.s⁻¹. Two different ISAD tests were run with different time-related conditions: drying period of 15 s and tempering period of 15 or 60 s. Drying modes and operating conditions performances were compared through proteins and total polyphenol contents (TPCs) evolution during the treatment. Important polyphenol and protein losses were observed between raw and processed crabmeat. Airflow velocities have a significant effect on crabmeat quality preservation. ISAD method under 15 s/60 s allowed the best preservation of these quality parameters. TPC and proteins losses and kinetics during drying under CCD or ISAD were modelled and correlations were established between the quality parameters, the residual water content at all drying times, and the evaporation rate.

Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very interesting protein content (12.13%) and insoluble fibers (37.45%), as well as appreciable amounts of minerals, mainly calcium, potassium, magnesium, manganese, and iron. For faba bean flours, thermal treatment did not significantly affect the crude protein, ash, starch, and fat contents of the processed beans. Meanwhile, compared with raw faba bean flours, thermal treatment significantly decreased insoluble dietary fibers, anti-nutritional factors such as phytic acid, tannins, trypsin inhibitors, and alpha-galactosides and progressively improved the in vitro protein digestibility by 7,7%. In conclusion, faba bean and pea pod flours show significant potential as novel ingredients in the food industry. Their combination will enable the development of protein, fiber, and mineral-rich food products.

Sprouting is recognized as a green engineering tool for improving cereal's nutritional properties. Thus, the incorporation of sprouts in food formulation would be recommended. However, sprouting also increases the seeds’ water content which shortens their shelf life. Thus, drying is recommended to decrease moisture content. This research aimed to investigate the impact of different drying methods (Oven drying, lyophilization and micro-wave vacuum drying (MVD)) on durum wheat sprout's bioactive compounds, physicochemical, functional and thermal properties through differential scanning calorimetry (DSC). Durum wheat was sprouted for 48h, then water content, water activity (aw), color, bulk density, Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), Swelling Power (SP), Least Gelation Concentration (LGC) and thermal properties through DSC were assessed for raw and dried sprouts. Sprouting and drying significantly affected the evolution of all properties. In all cases, water content and aw decreased to an acceptable level. Oven and MVD dried samples were darker than freeze-dried ones. Compared to the raw samples, bulk density and SP decreased while OAC increased. WAC decreased after lyophilization (-14.3%) while it significantly increased (+90.5%) after MVD. DSC measurement showed two endotherms with peak temperatures between 39.7 and 46.6 °C for the first and 101.9 to 108.5 °C for the second. Regarding nutritional properties, lyophilization preserved them the best. However, MVD induced lower losses than oven drying. Understanding changes occurring after drying would help choose the suitable drying technology and better use dried sprouts after knowing their properties.