HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
HYBRID EVENT
September 16-18, 2024 | Rome, Italy
FAT 2024

Ndiaye Khady

Ndiaye Khady, Speaker at Food Science Conferences
ESP/UCAD, Senegal
Title : New electrochemical approach to stabilize hibiscus sabdariffa l extract

Abstract:

The richness of anthocyanins in antioxidants, vitamin C and minerals, among others, provides Hibiscus juice with proven nutritional qualities. Research into the stabilization of anthocyanins from Hibisus sbdariffa L. is a particularly sensitive subject, due to their rapid degradation under the effect of factors such as temperature, light and oxygen among others. Oxygen dissolved in juices has hitherto been treated by bubbling with an inert gas or by adding other molecules such as preservatives, which can cause a great deal of health damage. The electrochemical approach is a new stabilization technique involving the reduction of dissolved oxygen in juices, cold and without the addition of other molecules.

Hibiscus juice electrolysis is carried out using noble electrodes (platinum and stainless steel) with a well-characterized Time/Potential or Time/Intensity couple. Research undertaken to date on this subject, using conventional methods such as heat treatment, has been very mixed. Our research objective was to stabilize juices at lower cost, without additives or food supplements, while preserving the organoleptic and nutritional qualities of the product by electrochemical means. Hibiscus juice electrolysis was carried out using noble electrodes (Platinum and Stainless Steel) with a well-characterized Time/Potential or Time/Intensity couple. Oxygen reduction on platinum / ECS electrodes enabled over 50% of anthocyanins to be retained after 8 weeks' storage at 25°C and 10% at 37°C. At 4°C, a significant 5% difference between the electro-reduced extract and the control was maintained.

The electrochemical technique could therefore be a real alternative to conventional juice treatment techniques. Microbiological studies and tests of other products are currently underway.

Audience Take Away:

  • The public will learn that there is a simple technique for reducing dissolved oxygen, as an alternative to bubbling with inert gas.
  • The public will be able to use this technique through simple collaboration
  • This technique for eliminating dissolved oxygen can be applied in a wide range of fields, and will be of interest to everyone.

Biography:

Dr NDIAYE Khady is a Senegalese Research Engineer at the Water Energy Environment and Industrial Processes Laboratory of the polytechnic high school in Dakar/Senegal.

She obtained her Master's degree in Chemistry and Physics in 2015 from the Faculty of Science and Technology /Dakar/Senegal, and her Master2 in Process and Environmental Engineering at ESP/UCAD in 2018. She completed her doctorate at the same institution in 2023. She is a member of the Societé Ouest Africain de Chimie (SOACHIM), from which she has received 4 awards for Best Scientific Communication, and of the African Membrane Society (AMSIC), from which she received the Best Poster Communication award at the 3rd Congress. She has published 3 scientific papers in international journals.

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