M. BELBAHI Amine

MCA

Directory of teachers

Department

Departement of Microbiology and biochemistry

Research Interests

Food science and processing Kinetic modeling of reactions Predictive microbiology Natural compounds for preservation

Contact Info

University of M'Sila, Algeria

Email : amine.belbahi@univ-msila.dz

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Recent Publications

2024-12-27

Ag-doped ZnO nanostructured thin films for transparent antibacterial surfaces: Effect of Ag content

This study explores the development of transparent antibacterial surfaces based on Ag-doped ZnO nanostructured thin films. The primary aim is to investigate the influence of silver (Ag) content on the optical transparency and antimicrobial properties of the films. ZnO, which is known for its inherent antibacterial properties and optical transparency, was doped with varying concentration of Ag (5, 10, 15, and 20 %) using the rapid thermal evaporation technique, followed by annealing to enhance film quality. The structural, optical, and antibacterial properties of the films were characterized using X-ray diffraction, field emission scanning electron microscopy, ultra-violet and visible UV–Vis spectroscopy, and microbial assays against Staphylococcus aureus (S. aureus). Results indicated that the incorporation of Ag nanoparticles improved significantly the antibacterial efficacy of ZnO films, and the bacterial inactivation was enhanced for high Ag concentrations especially at 15 % Ag. An increase in silver content modified the nanostructure, reduced optical transparency from 83 % to 56.5 %, and decreased the bandgap from 3.88 eV to 3.35 eV, followed by a rise to 3.69 eV at 20 % Ag. These changes were accompanied by the formation of silver agglomerates at higher doping levels. An optimal balance between preserving high optical transparency and attaining robust antibacterial efficacy was identified at intermediate Ag concentrations (10–15 %). This study highlights the potential of Ag-doped ZnO films as versatile coatings suitable for applications demanding both transparency and antimicrobial performance, including medical devices, display panels, and protective surfaces.
Citation

M. BELBAHI Amine, Fouaz Lekoui, Rachid Amrani, Amina Benalia, Ikram Zitouni, Elyes Garoudja, Walid Filali, Amar Manseri, , (2024-12-27), "Ag-doped ZnO nanostructured thin films for transparent antibacterial surfaces: Effect of Ag content", [national] Inorganic Chemistry Communications , Elsevier

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2024-12-12

Effects of ultrasound an microwave processing on models describing microbial inactivation kinetics

This study highlights the importance of mathematical modeling in predictive microbiology to understand and predict microbial behavior under various processing conditions. We focus on models describing microbial inactivation kinetics, emphasizing the need to select appropriate models based on the specific context. The inactivation of microorganisms using microwave (MW) and ultrasound (US) technologies is explored through two case studies. The first example examines microbial inactivation on a solid matrix, specifically the inactivation kinetics of date moth eggs on date fruit using microwave-assisted air convection (MW/AC). This approach demonstrates the benefits of microwave treatment in enhancing inactivation efficiency. The second example investigates E. coli ATCC 25922 inactivation in orange juice, comparing the effects of MW, US, and their combination. Our findings show that a well-fitted model does not always best represent the underlying biological phenomena. The Weibull model effectively describes the non-log-linear inactivation kinetics observed with US, MW, and combined US-MW treatments. Additionally, integrating thermal history into the models improves the accuracy of predictions, capturing the complex dynamics of microbial inactivation under these innovative processing technologies.
Citation

M. BELBAHI Amine, (2024-12-12), "Effects of ultrasound an microwave processing on models describing microbial inactivation kinetics", [national] 1st National Seminar on Biotechnology , University of AkliMohand Oulhadj-Bouira

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2024-05-31

Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation

Anthocyanins are natural pigments plentiful in Blood Orange Juice (BOJ), that give juice colour with highly beneficial nutrients. However, pasteurisation can affect anthocyanin stability and quality. This study aimed to investigate the effect of Ascorbic Acid Fortification (AAF) (100 ppm, “0.01%”) varying temperature/time pasteurisation (60 to 90 ◦C) on the kinetics of anthocyanins degradation and the physicochemical quality of pure BOJ. Anthocyanin content was determined using the pH-differential method. The degradation kinetics was well predicted using the Weibull model with optimized n values (fixed values) (0.824 ≤ R2adj ≤ 0.952; 0.10 ≤ RMSE ≤0.01). Findings showed that AAF improved anthocyanins retention, but increased thermal sensitivity over time.
Furthermore, the Log-Logistic model accurately explains temperature-dependent anthocyanin rate constants during pasteurisation for BOJ with and without added ascorbic acid (0.828 ≤ R2
adj ≤ 0.991; 0.0002 ≤ RMSE ≤0.0019). This study provides a novel approach for maximising pure BOJ pasteurisation parameters, using an advanced Weibull-Log-Logistic modelling approach and AAF.
Citation

M. BELBAHI Amine, Yasmine Remini-Sahraoui, Khodir Madani, Farid Dahmoune, Sofiane Dairi, Omar Aoun, Sonia Oukhmanou-Bensidhoum, Nabil Kadri, , (2024-05-31), "Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation", [national] Innovative Food Science and Emerging Technologies , Elsevier

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2024-02-15

Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity

Ultrasound-assisted extraction (UAE) of galactomannan from the endosperm of ripe carob seeds (LBG.S3) was investigated through response surface methodology (RSM). The optimized UAE conditions were an extraction time of 40 minutes, a temperature of 45°C, and a solid-liquid ratio of 1:50 g/mL. Under these settings, the experimental yield of galactomannan was 47.53 ± 2.55%,
which is closely aligning with the expected value of 49.78 ± 3.15%. The yield of galactomannan extracted from unripe carob seeds (LBG.S2) under the same optimal conditions was significantly
higher 56.73 ± 2.76% (p < 0.05) than the yield of LBG.S3. The infrared spectroscopy (FT-IR) characterization revealed the existence of various functional groups in the spectrum of galactomannan
extracted from unripe seeds, not found in LBG.S3. The galactomannan from ripe carob seeds exhibited superior functional properties, including solubility, emulsion and stability capacity, water
and oil holding capacity, and viscosity, compared to LBG.S2. In vitro, tests demonstrated notable anti-inflammatory activity for both LBG.S2 and LBG.S3, as observed through the inhibition of bovine serum albumin (BSA) protein denaturation by heat and the membrane stabilization test. Carob galactomannan is a potential source of bioactive polysaccharides with anti-inflammatory and functional properties that can be used in the food and pharmaceutical industries.
Citation

M. BELBAHI Amine, Samia Djellal, Farid Dahmoune, Omar Aoun, Hocine Remini, Sofiane Dairi, Nabil Kadri, , (2024-02-15), "Optimization of ultrasound-assisted extraction of galactomannan from carob seeds “ceratonia siliqua L” and evaluation of their functional properties and in vitro anti-inflammatory activity", [national] Separation Science and Technology , Taylor & Francis

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2023-10-10

Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus

In the present study, the efficiency of the combined effect of microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering the non-isothermal profiles during the heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, and 8.5% (w/v) treated under three microwave power levels (450, 600, and 800 W) were studied. Predictive models were validated using the determination coefficient (R2), root mean squared error and the acceptable prediction zone with external data obtained from ultra high temperature milk. The results obtained suggested that increasing microwave power levels and decreasing salt concentrations led to a higher microbial inactivation, being the δ values (time for achieving a first decimal reduction) for E coli of 19.57 s at 800 W and 0.5% NaCl. In contrast, experimental data of S aureus showed a higher variability since it presented more resistance to the microwave treatments. The results obtained and generated models can be used as decision-making tools to set specific guidelines on microwave treatments for assuring food safety.
Citation

M. BELBAHI Amine, Sadia Benfedala, Antonio Valero, Fatiha Brahmi, Ourdia-Nouara Kernou, Nawel Adjeroud-Abdellatif, Amina Abbou, Khodir Madani, , (2023-10-10), "Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus", [national] Food Science and Technology International , Sage Journals

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2023-06-11

Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil

The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with Pistachia lentiscus leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K232 and K270) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K232 and K270 values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as P. lentiscus leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil.
Citation

M. BELBAHI Amine, Sofiane Dairi, Jean Paul Cristol, Omar Aoun, Farid Dahmoune, Lila Boulekbache‑Makhlouf, , (2023-06-11), "Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil", [national] Journal of Food Measurement and Characterization , Springer Nature Link

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2023-05-04

Impact of Thermal and Non-Thermal Pasteurization on the Microbial Inactivation of Fruit Juice: Review

Because of their exceptional qualities and high nutritional content, fruit and vegetable juices are an indispensable component of a healthy diet. The juices must first go through the process of pasteurization, which is the fundamental step in ensuring their quality, safety, and longevity. Although heat pasteurization is the most frequent approach for rendering bacteria inactive, it results in a number of unwanted side effects that contribute to a decline in the juice's overall quality. As a result, a number of non-thermal techniques of pasteurization have been devised, each of which
assures the juice's safety while causing very minimal modifications to the juice's qualities. Yet, the high cost of installation and operation presented by these systems is the primary barrier that prevents their widespread use in industrial settings. Methods of non-thermal pasteurization, such as membrane filtration, pulsed electric field,
ultraviolet, and sonication treatments, are discussed in this article. Other non-thermal pasteurization techniques are also discussed.
Citation

M. BELBAHI Amine, (2023-05-04), "Impact of Thermal and Non-Thermal Pasteurization on the Microbial Inactivation of Fruit Juice: Review", [national] Journal of Food: Microbiology, Safety & Hygiene , Longdom Publishing SL

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