The aim of this work was to study the chemical composition of the essential oil extracted from ginger rhizomes (Zingiber officinale Roscoe) and cardamom seeds (Elettaria cardamomum (L.) Maton). Using gas chromatography coupled with mass spectrometry (GC/MS), a total of 43 compounds were identified in ginger essential oil and 17 compounds in cardamom. The most abundant components, respectively, were zingiberene (22.18%) and 1.8-cinéol (43.47%). Essential oils, methanol, ethanol and chloroform extracts for both plants were tested against nine bacteria and yeast. The highest sensitivity was noticed against Staphylococcus aureus with a 25 mm inhibition zone. The antioxidant potency of both oils and extracts were measured using DPPH (1,1-diphenyl-2-picryl hydrazyl) free radical scavenging and the ferric reducing power (FRP) method; the ethanolic extract of cardamom fruits exhibited the best results for both tests, with an IC 50 = 0.423 ± 0.015 mg/mL and 95.03 ± 0.076 FRP mg AAE/g.

Chickpea is the third most consumed pulse and provides a kit of essential nutrients for an exponential population. High temperatures and drought stress are two major abiotic stresses that cause serious effects on chickpea growth and development. The comprehension of abiotic stresses’ impact on chickpea productivity and nutritional quality will permit the selection of promising genotypes. The current study aimed to assess the impact of heat and drought stresses on plant growth, grain yield and its components, grain size, and nutritional quality in chickpea. For this purpose, 43 international chickpea genotypes were evaluated under normal, heat, and combined heat-drought stress conditions. The findings revealed a significant decrease of over 50% in plant height, biological yield, and seed yield under both stress conditions. Grain size and hundred-seed weight were the most heritable traits under normal, heat, and combined heat-drought stress. Proteins were accumulated under both stresses, evolving from 20.26% for normal conditions to 22.19% for heat stress and to 21.94% for combined heat-drought stress. For minerals, significant variation between treatments was observed for Mn, Mg, and Na. Our results also showed a significant impact of genotype and genotype-environment interaction factors only on K content. Using selection indices, 22 genotypes were identified as highly tolerant to the combined heat-drought stress, while eleven genotypes were heat-tolerant. Mineral profile analysis according to the contrasting tolerance clusters revealed decreased potassium content in susceptible genotypes, indicating genetic potential in the studied chickpea collection, ensuring tolerance to both stresses while maintaining good grain quality.

The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation performance and shelf-life. Real-time tracking of multiple parameters (pH, dough rising, ethanol release, and total titratable acidity) was monitored by a smart fermentation oven. The impact of the different treatments on the lactic acid, acetic acid, and ethanol content of the breads were quantified by high performance liquid chromatography analysis. In addition, the bio-preservation capacity of the breads contaminated with fungi was analyzed. The results show that liquid sourdough (D3: Type 2) and backslopped sourdough (D4: Type 3) increased significantly (p < 0.05) in dough rise, dough acidification (lower pH, higher titratable acidity), production of organic acids (lactic and acetic), and presented the optimal fermentation quotient. These findings were substantiated by chemometric analysis, which successfully clustered the starters based on performance and revealed a strong positive correlation between acetic acid production and dough-rise, highlighting the superior heterofermentative profile of D3 and D4. These types of sourdough also stood out for their antifungal capacity, preventing the visible growth of Aspergillus niger and Penicillium commune for up to 10 days after inoculation.

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

In this study, we aimed to compare the phytochemical compounds (polyphenols and flavonoids), antioxidant activity, functional groups present in the compounds (FTIR), and anti-microbial effects, in aqueous and methanol extracts obtained from flowers of commercial Hypericum perforatum and native...

With limited freshwater resources and rising demand, Morocco is under increasing pressure due to overexploitation, inefficient usage, and the accelerating impacts of climate change. In 2023, per capita water availability fell to just 606 m³, far below the 1,000 m³ threshold of water scarcity....