Sana M'HIR

Dr. Sana M'HIR

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Academic Career Length

8Years (2019-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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21 October 2019 in Journal of Chemistry
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Journal Article
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OBOlfa Benabda
Olfa Benabda
SMSana M'HIR
Sana M'HIR
MKMariam Kasmi
Mariam Kasmi
Wissem mnifWissem mnif
Wissem mnif
MHMoktar Hamdi
Moktar Hamdi
This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time, inoculum size, initial moisture content, salt solutions, and the thickness of the substrate were investigated one by one. Fungus culture was carried out in sterile aluminum trays, and pH was adjusted to 5.5. The main results showed that the highest levels of enzyme production were obtained at 120 h, 65% relative humidity, height media of 1 cm, 105 spore/g, and M-9 solution (g/L): NaH2PO4, 12.8; KH2PO4, 3; NaCl, 0.5; NH4Cl, 1; MgSO4 7H2O, 0.5; CaCl2 2H2O, 0.01. α-Amylase (100 U/g) and protease (2400 U/g) produced by SSF from Rhizopus oryzae (CH4) on BW as substrate are of great interest in industries and could be valorized as enhancers of the bread making process.
23 March 2020 in Journal of Chemistry
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Journal Article
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LALamia Ayed
Lamia Ayed
SMSana M'HIR
Sana M'HIR
MHMoktar Hamdi
Moktar Hamdi
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.
15 May 2024 in Foods
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LALamia Ayed
Lamia Ayed
SMSana M'HIR
Sana M'HIR
DNDomenico Nuzzolese
Domenico Nuzzolese
RCRaffaella Di Cagno
Raffaella Di Cagno
Pasquale FilanninoPasquale Filannino
Pasquale Filannino
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs’ role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.
24 December 2019 in Journal of Chemistry
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SMSana M'HIR
Sana M'HIR
KRKais Rtibi
Kais Rtibi
AMAsma Mejri
Asma Mejri
MZManel Ziadi
Manel Ziadi
HAHajer Aloui
Hajer Aloui
LALamia Ayed
Lamia Ayed
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.
1 February 2021 in Foods
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Journal Article
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SMSana M'HIR
Sana M'HIR
Pasquale FilanninoPasquale Filannino
Pasquale Filannino
AMAsma Mejri
Asma Mejri
ATAli Zein Alabiden Tlais
Ali Zein Alabiden Tlais
RCRaffaella Di Cagno
Raffaella Di Cagno
LALamia Ayed
Lamia Ayed
This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.
11 March 2024 in Antioxidants
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SMSana M'HIR
Sana M'HIR
LALamia Ayed
Lamia Ayed
Ilaria De PasqualeIlaria De Pasquale
Ilaria De Pasquale
Elisabetta FanizzaElisabetta Fanizza
Elisabetta Fanizza
ATAli Zein Alabiden Tlais
Ali Zein Alabiden Tlais
Pasquale FilanninoPasquale Filannino
Pasquale Filannino
Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the microbial dynamics and EPS release are dependent on the milk substrate. In our study, the inoculated microbial consortium was driven differently by each type of milk (cow, ewe, and goat). This was evident in the sugar consumption, organic acid production, free amino release, and EPS production. The amount and the composition of the secreted EPS varied depending on the milk type, with implications for the structure and functional properties of the EPS. The low EPS yield in ewe’s milk was associated with a higher lactic acid production and thus with the use of carbon sources oriented towards energy production. Depending on the milk used as substrate, the EPS showed different monosaccharide and FT-IR profiles, microstructures, and surface morphologies. These differences affected the antiradical properties and reducing power of the EPS. In particular, EPS extracted from cow’s milk had a higher antioxidant activity than other milk types, and the antioxidant activity was concentration dependent.