The highly nutritional and ecofriendly Spirulina (Arthrospira platensis) has hypolipidemic, hypoglycemic, and antihypertensive properties. Spirulina contains functional compounds, such as phenolics, phycocyanins, and polysaccharides, with antioxidant, anti-inflammatory, and immunostimulating effects. Studies conducted on Spirulina suggest that it is safe in healthy subjects, but attitude to eating probably affects the acceptability of Spirulina containing foods. Although the antioxidant effect of Spirulina is confirmed by the intervention studies, the concerted modulation of antioxidant and inflammatory responses, suggested by in vitro and animal studies, requires more confirmation in humans. Spirulina supplements seem to affect more effectively the innate immunity, promoting the activity of natural killer cells. The effects on cytokines and on lymphocytes' proliferation depend on age, gender, and body weight differences. In this context, ageing and obesity are both associated with chronic low grade inflammation, immune impairment, and intestinal dysbiosis. Microbial-modulating activities have been reported in vitro, suggesting that the association of Spirulina and probiotics could represent a new strategy to improve the growth of beneficial intestinal microbiota. Although Spirulina might represent a functional food with potential beneficial effects on human health, the human interventions used only supplements. Therefore, the effect of food containing Spirulina should be evaluated in the future.

The aim of this study is to demonstrate the role of phenolic compounds in the olive leaves infected by sooty mold. The results show that the presence of sooty mold induces a high production of polyphenols in infected leaves of olive compared to the uninfected ones. The high concentrations of flavonoids and alkaloids in the infected trees suggest that they make the olive tree resistant to this fungi disease. Analyses by high-performance liquid chromatography (HPLC) confirmed the presence of verbascoside acid, oleuropeinacid, caffeic acid and for the first time, tannic acid. These substances are good resistance markers and should help to make efficient strategies for the bio-control of this kind of fungal disease.

Objectives: To optimize the roasting time and temperature to prepare a coffee-like beverage from Lupinus albus beans. Methods: In this Study, the Response Surface Methodology (RSM) was used to determine the optimal roasting temperature and time. These were roasted at different temperatures between 160 and 240 • C for different times (10-30 min) and then extracted with hot water. Findings: The color attributes (L*, a*, b*), pH, yield extract, phenolic compounds, antioxidant activity, total sugars, protein content, ash content, and sensory scores of the lupin seed beverage were affected by the roasting conditions of the seeds (temperature and time). The results of this study revealed that from the surface and contour plots it was determined that the optimal roasting temperature and time were 210 • C and 20 min, respectively. Novelty : The present work has allowed the valorization of Lupinus albus seeds through the elaboration of a coffee-like beverage considered as a functional food (containing an important protein content, as well as other bioactive substances).

Objectives :The technological characteristics and flavour formation capacities of cheeses depend on the starter strains and the ripening conditions. The present study aimed at using autochthonous lactic acid bacteria strains with interesting technological and enzymatic properties, suitable as starter cultures to produce semi-hard cheese, such as Gouda, based on pasteurized cow's milk. Methods: This study allowed the formulation of local lactic ferments, with autochthonous strains; thanks to which we have made a semi-hard cheese, Gouda type, made from pasteurized cow's milk. Physicochemical (dry matter, fat, protein, chloride, and ash) and organoleptic (texture, color, taste, odor, aroma) analysis were carried out. Findings: The protein composition is very important (average value of 24.18 ± 0.46g / 100g). The results of the sensory analysis did not show any defects in the cheese studied. The taste is sweet, characteristic; the aroma is pure, pleasant, well developed. The color is uniform yellowish, the rind is dry. Novelty: The use of pasteurized milk and autochthonous lactic ferments have helped maintain the typical characteristics of the cheeses.