Adem Gharsallaoui

Ultrasound-Assisted Recovery of Pectic Fractions from Grape Pomace: Combined Effects of Acid Type, pH, and Temperature on Physicochemical and Antioxidant Properties

Grape pomace represents an underexploited source of pectic polysaccharides whose properties are strongly influenced by extraction conditions. This study investigated the combined effects of acid type (citric acid or HCl), pH (1.5, 2.0 and 3.0), and temperature (55, 65 and 85 °C)...

Arid grown coriander essential oil and linalool: effects of microencapsulation on the control of Staphylococcus aureus in minced sheep meat

Natural preservation strategies using essential oils are gaining momentum, but their volatility and reactivity limit their application in complex food systems where pathogenic bacteria like Staphylococcus aureus remain a persistent challenge. This study addresses this gap by firs...

Interfacial Structuring and Functional Enhancement in Pectin-Sodium Caseinate Films Loaded with Deverra tortuosa Essential Oil Nanoemulsions

This study aimed to develop bioactive pectin-based films incorporating Deverra tortuosa (D. tortuosa) essential oil (EO) nanoemulsions stabilized by sodium caseinate for potential active food packaging applications. EO nanoemulsions were incorporated into a pectin–maltodextrin ma...