Oleogelation offers the possibility to reduce the saturated fatty acid (SAFA) content while maintaining the desired organoleptic properties. Hereby, SAFA are replaced by other structurants which can create a three-dimensional network that immobilizes the liquid oil. Depending on the type of structurants, different structuring routes are identified. The use of monoglycerides (MAGs) as structurants is a promising approach thanks to their great self-assembling properties. However, implementation into the food industry is still hampered due to insufficient characterization. This research includes a multiscale analysis of two dynamically produced MAG-based oleogels as a function of the storage time (up to 8 weeks). Slight differences in the production process resulted in differences in techno-functional properties between the MAG-based oleogels MO1 and MO2. MO1 consisted of larger crystals, which resulted in a lower rigidity, lower stability and lower oil binding capacity compared to the other oleogel (MO2). On the nanoscale, it was found that the crystal nanoplatelets (CNPs) of MO1 contained a higher number of lamellae compared to the MO2. Additionally, the results obtained with ultra-small angle X-ray scattering indicated a larger equivalent diameter for the CNPs of MO1. As a function of the storage time, both oleogels did not show major structural changes up to 8 weeks of storage.

Consumer’s demand for more natural food formulations has driven the development of alternative food additives. This study falls within this challenge through valorisation of Moringa oleifera leaves grown in Algeria as a possible natural food additive. The application of Algerian Moringa oleifera leaves extract (MOLE) was evaluated as a substitute of vitamin E in margarine at various addition levels (400 ppm, 600 ppm and 800 ppm). The impact on margarine quality attributes was studied, namely oxidative stability, structural and textural structural properties. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to vitamin E. Moreover, MOLE formulated in margarine served as an emulsifier decreasing water droplet size, which is desirable from a microbiological viewpoint. These observed effects can have a positive impact on margarine’s shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in a different microstructure. MOLE also increased the hardness of margarine by altering the crystallization process. Practical applications: MOLE represents a natural, food-grade additive that prevents lipid oxidation. It is a food ingredient that can contribute positively to margarine quality and to the development of clean-label food products.

The influence of phenolic compounds on the enzymatic hydrolysis of cellulose was studied in depth using spectrophotometric techniques, adsorption analysis and Scanning Electron Microscopy (SEM). In this paper, both possible interactions between phenolic compounds and the enzyme or the substrate were investigated with the use of various phenolic compounds, cellulase from T. reesei, and Avicel. Three classes of phenolic compounds have been identified, based on their effect on the hydrolysis of cellulose: inhibitors (quercetin, kaempferol, cinnamic acid, luteolin, ellagic acid), non-inhibitors, and activators (ferulic acid, syringic acid, sinapic acid, vannilic acid). Secondly, since various structures of phenolic compounds were investigated, it was deduced that an -OCH3 group was necessary for the activating effect. Finally, based on the adsorption spectra and SEM images, a different way of adsorption (either on the enzyme or on the substrate) was noticed, depending if a phenolic compound was an inhibitor or an activator.