1
|
Ben Miri Y, Benabdallah A, Chentir I, Djenane D, Luvisi A, De Bellis L. Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies. Foods 2024; 13:1184. [PMID: 38672856 PMCID: PMC11049263 DOI: 10.3390/foods13081184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.
Collapse
Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, BP 166, M’sila 28000, Algeria;
| | - Amina Benabdallah
- Laboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences, University Chadli Bendjedid, El-Tarf 36000, Algeria;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agri-Resources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, BP 17, Tizi-Ouzou 15000, Algeria;
| | - Andrea Luvisi
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
| | - Luigi De Bellis
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento Palazzina A—Centro Ecotekne via Prov, le Lecce Monteroni, 73100 Lecce, Italy;
| |
Collapse
|
2
|
Oudir M, Ait Mesbah Z, Lerari D, Issad N, Djenane D. Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications. Foods 2023; 13:78. [PMID: 38201106 PMCID: PMC10778558 DOI: 10.3390/foods13010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products' quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP-agar-gum arabic (GA), and OFICP-agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films' properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.
Collapse
Affiliation(s)
- Malha Oudir
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Zohra Ait Mesbah
- Fundamental and Applied Physics Laboratory, FUNDAPL, Faculty of Science, University of Blida 1, P.O. Box 270, Route de Soumâa, Blida 09000, Algeria;
| | - Djahida Lerari
- Center for Scientific and Technical Research in Physical and Chemical Analysis, CRAPC, Zone Industrielle Bou-Ismaïl, P.O. Box 384, Tipaza 42004, Algeria;
| | - Nadia Issad
- Higher School of Food Science and Agri-Food Industry, ESSAIA, Avenue Ahmed Hamidouche Route de Beaulieu, El Harrach, Alger 16200, Algeria; (M.O.); (N.I.)
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria
| |
Collapse
|
3
|
Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
Collapse
Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
| |
Collapse
|
4
|
Belasli A, Herrera M, Ariño A, Djenane D. Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from Algeria. Toxins (Basel) 2023; 15:449. [PMID: 37505718 PMCID: PMC10467145 DOI: 10.3390/toxins15070449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023] Open
Abstract
Cereal-based products, nuts and dried fruits are staple foods for the Algerian population. However, these foodstuffs may be sources of harmful mycotoxins, with negative impacts on human health. The purpose of this study was to investigate the occurrences and levels of aflatoxins (B1, B2, G1 and G2), ochratoxin A (OTA), deoxynivalenol (DON) and zearalenone (ZEA) in 198 samples of nuts, dried fruits and cereal products commercialized in Algeria, as well as to calculate the estimated daily intakes (EDIs). Aflatoxins were found in 26.2% of the nut samples (in peanuts and almonds, but not in walnuts), 38.7% of the dried fruit samples (in dried figs, dates and bradj pastries) and 47.9% of the cereal-based products (in rechta noodles and metlou bread, but not in couscous), with mean concentrations ranging from 0.03 to 0.49 μg/kg. OTA occurred in 16.9% of the cereal-based samples, averaging 0.15 μg/kg, but it was not detected in nuts or dried fruits. The incidence of DON in the cereal-based products was 85.9% on average, with a mean concentration from 90 to 123 μg/kg. ZEA mycotoxin was not detected in any samples. Four peanut samples exceeded the EU maximum level for aflatoxin B1 set at 2 μg/kg, while three of them surpassed the maximum level for the sum of aflatoxins (4 μg/kg). Traditional foods such as bradj, rechta and metlou were significant sources of aflatoxins, with MOE (margin of exposure) values ranging from 648 to 9333, indicating a potential risk for the Algerian population.
Collapse
Affiliation(s)
- Azem Belasli
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria;
| | - Marta Herrera
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria;
| |
Collapse
|
5
|
Ben Miri Y, Nouasri A, Benabdallah A, Benslama A, Tacer-Caba Z, Laassami A, Djenane D, Simal-Gandara J. Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage. Heliyon 2023; 9:e18138. [PMID: 37496903 PMCID: PMC10366420 DOI: 10.1016/j.heliyon.2023.e18138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/01/2023] [Accepted: 07/09/2023] [Indexed: 07/28/2023] Open
Abstract
Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by mycotoxin biosynthesis in coffee results in notable financial losses. subsequent mycotoxin biosynthesis in coffee leads to major economic losses. Complications ranging from mild to severe can be caused by the mycotoxins produced by this genus. The aim of this investigation was to determine the effect of menthol and eugenol on Aspergillus parasiticus (CBS 100926T) growth, spore germination, and their potential use as green coffee beans preservative during long-term storage (12 months). The minimum inhibitory concentrations (MICs) values of the menthol and eugenol were recorded to completely inhibit the growth of A. parasiticus in 400 μg/ml and 300 μg/ml, respectively. Both reduced spore germination by 9.33% and 5.66% at 300 μg/ml and 200 μg/ml, respectively. They showed efficacy in fumigated green coffee beans sample during the storage for up to 12 months providing an increase in the protection level of 62.5% for menthol and 73.21% for eugenol against the A. parasiticus contamination. This suggests that menthol and eugenol could be used as good alternatives for decreasing the deteriorations due to the fungal infections in green coffee beans during long-term storage.
Collapse
Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, Algeria
- Food Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, Algeria
| | - Ahmed Nouasri
- Laboratory of Bioactive Products and Biomass Valorization Research. ENS Kouba, BP92, Kouba, Algiers, Algeria
| | - Amina Benabdallah
- Laboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences. University Chadli Bendjedid, El-Tarf, 36000, Algeria
| | - Abderrahim Benslama
- Department of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, Algeria
| | - Zeynep Tacer-Caba
- Department of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, Turkey
| | - Affaf Laassami
- Microbial Systems Biology Laboratory (LBSM); ENS Kouba, BP92, Kouba, Algiers, Algeria
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, Algeria
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, E32004 Ourense, Spain
| |
Collapse
|
6
|
Ben Miri Y, Nouasri A, Herrera M, Djenane D, Ariño A. Antifungal Activity of Menthol, Eugenol and Their Combination against Aspergillus ochraceus and Aspergillus niger In Vitro and in Stored Cereals. Foods 2023; 12:foods12112108. [PMID: 37297353 DOI: 10.3390/foods12112108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/15/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Aspergillus ochraceus and Aspergillus niger are spoilage and mycotoxin-producing fungi that can contaminate agricultural commodities and derived products. In the present study, menthol, eugenol, and their combination (mix 1:1) were tested to determine their contact and fumigation toxicity against the two fungi. Menthol, eugenol, and their mixture significantly reduced mycelial growth and spore germination at concentrations from 300 to 600 µg/mL, and the inhibitory effects showed clear dose dependence. The minimum inhibitory concentration (MIC) values against A. ochraceus were 500 µg/mL (menthol), 400 µg/mL (eugenol), and 300 µg/mL (mix 1:1), while the MIC values for A. niger were 500 µg/mL (menthol), 600 µg/mL (eugenol), and 400 µg/mL (mix 1:1). Additionally, the analyzed compounds exhibited more than 50% protection against A. ochraceus and A. niger by fumigation of stored cereal grains (maize, barley, and rice) in sealed containers. The binary mixture of menthol and eugenol showed synergistic effects against both fungi in both in vitro direct contact and stored grain fumigation trials. The results of the present study provide a scientific basis for the application of a combination of natural antifungals in food preservation.
Collapse
Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M'sila 28000, Algeria
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria
| | - Ahmed Nouasri
- Laboratory of Bioactive Products and Biomass Valorization Research, ENS Kouba, P.O. Box 92, Vieux-Kouba, Algiers 16308, Algeria
| | - Marta Herrera
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi-Ouzou 15000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| |
Collapse
|
7
|
Lamri M, Della Malva A, Djenane D, López-Pedrouso M, Franco D, Albenzio M, Lorenzo JM, Gagaoua M. Towards the discovery of goat meat quality biomarkers using label-free proteomics. J Proteomics 2023; 278:104868. [PMID: 36871648 DOI: 10.1016/j.jprot.2023.104868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023]
Abstract
This study aimed to identify for the first time protein biomarkers of meat quality traits from Longissimus thoracis (LT) muscle of goats (Capra hircus). Male goats of similar age and weight reared under extensive rearing conditions were used to relate the LT muscle proteome with multiple meat quality traits. The early post-mortem muscle proteome analyzed using label-free proteomics was compared among three texture clusters built using hierarchical clustering analysis. Twenty-five proteins were differentially abundant and their mining using bioinformatics revealed three major biological pathways to be involved: 10 muscle structure proteins (MYL1, MYL4, MYLPF, MYL6B, MYH1, MYH2, ACTA1, ACTBL2, FHL1 and MYOZ1); 6 energy metabolism proteins (ALDOA, PGAM2, ATP5F1A, GAPDH, PGM1 and ATP5IF1), and two heat shock proteins: HSPB1 (small) and HSPA8 (large). Seven other miscellaneous proteins belonging to pathways such as regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding were further identified to play a role in the variability of goat meat quality. The differentially abundant proteins were correlated with the goat meat quality traits in addition to multivariate regression models built to propose the first regression equations of each quality trait. This study is the first to highlight in a multi-trait quality comparison the early post-mortem changes in the goat LT muscle proteome. It also evidenced the mechanisms underpinning the development of several quality traits of interest in goat meat production along the major biochemical pathways at interplay. SIGNIFICANCE: The discovery of protein biomarkers in the field of meat research is an emerging topic. In the case of goat meat quality, very few studies using proteomics have been conducted with the aim of proposing biomarkers. Therefore, this study is the first to quest for biomarkers of goat meat quality using label-free shotgun proteomics with a focus on multiple quality traits. We identified the molecular signatures underlying goat meat texture variation, which were found to belong to muscle structure and related proteins, energy metabolism and heat shock proteins along with other proteins involved in regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding. We further evaluated the potential of the candidate biomarkers to explain meat quality using the differentially abundant proteins by means of correlation and regression analyses. The results allowed the explanation of the variation in multiple traits such as pH, color, water-holding capacity, drip and cook losses traits and texture.
Collapse
Affiliation(s)
- Melisa Lamri
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - Djamel Djenane
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Department of Chemical Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| | | |
Collapse
|
8
|
Lamri M, Della Malva A, Djenane D, Albenzio M, Gagaoua M. First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics. Meat Sci 2023; 202:109207. [PMID: 37150067 DOI: 10.1016/j.meatsci.2023.109207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/02/2023] [Accepted: 04/26/2023] [Indexed: 05/09/2023]
Abstract
Proteomics plays a key and insightful role in meat research in the post-genomic era. This study aimed to unveil using a shotgun proteomics approach the temporal dynamic changes in early post-mortem proteome of goat Semitendinosus muscle. Therefore, the evolution and comparison of the muscle proteome over three post-mortem times (1, 8, and 24 h) was assessed. The temporal proteomics profiling quantified 748 proteins, from which 174 were differentially abundant (DAPs): n = 55 between 1 h versus 8 h, n = 52 between 8 h versus 24 h, and n = 154 between 1 h versus 24 h. The DAPs belong to myriad interconnected pathways. Binding, transport and calcium homeostasis, as well as muscle contraction and structure, exhibited an equivalent contribution during post-mortem, demonstrating their central role. Catalytic, metabolism and ATP metabolic process, and proteolysis were active pathways from the first hours of animal bleeding. Conversely, oxidative stress, response to hypoxia and cell redox homeostasis along chaperones and heat shock proteins accounted for the large proportion of the biochemical processes, more importantly after 8 h post-mortem. Overall, the conversion of muscle into meat is largely orchestrated by energy production as well as mitochondrial metabolism and homeostasis through calcium and permeability transition regulation. The study further evidenced the role of ribosomal proteins in goat post-mortem muscle, signifying that several proteins experiencing changes during storage, also undergo splicing modifications, which is for instance a mechanism known for mitochondrial proteins. Overall, temporal proteomics profiling of early post-mortem muscle proteome offers an unparalleled view of the sophisticated post-mortem biochemical and proteolytic events associated with goat meat quality determination.
Collapse
Affiliation(s)
- Melisa Lamri
- Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | - Djamel Djenane
- Laboratoire de Qualité et Sécurité des Aliments, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy
| | | |
Collapse
|
9
|
Ben Miri Y, Benabdallah A, Taoudiat A, Mahdid M, Djenane D, Tacer-Caba Z, Topkaya C, Simal-Gandara J. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Lamri M, Djenane D, Gagaoua M. Goat Meat Consumption Patterns and Preferences in Three Provinces of Kabylia Region in Algeria Compared to Other Meat Species: Results of an Online Survey. Meat Technology 2022. [DOI: 10.18485/meattech.2022.63.2.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
|
11
|
Lamri M, Bhattacharya T, Boukid F, Chentir I, Dib AL, Das D, Djenane D, Gagaoua M. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021; 10:2633. [PMID: 34828914 PMCID: PMC8623812 DOI: 10.3390/foods10112633] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 02/07/2023] Open
Abstract
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers' acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.
Collapse
Affiliation(s)
- Melisa Lamri
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Tanima Bhattacharya
- Innovation, Incubation & Industry (I-Cube) Laboratory, Techno India NJR Institute of Technology, Udaipur 313003, India;
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), 17121 Monells, Spain;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agroressources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Amira Leila Dib
- GSPA Research Laboratory, Institut des Sciences Vétérinaires, Université Frères Mentouri Constantine 1, Constantine 25000 Algeria;
| | - Debashrita Das
- School of Community Science & Technology, IIEST Shibpur, Howrah 711103, India;
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
| |
Collapse
|
12
|
Djenane D, Aboudaou M, Djenane F, García-Gonzalo D, Pagán R. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods 2020; 9:foods9091336. [PMID: 32971898 PMCID: PMC7555406 DOI: 10.3390/foods9091336] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/13/2020] [Accepted: 09/17/2020] [Indexed: 12/13/2022] Open
Abstract
The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Correspondence: ; Tel.: +213-779-001-384; Fax: +213-261-861-56
| | - Malek Aboudaou
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Fatiha Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
| |
Collapse
|
13
|
Belasli A, Ben Miri Y, Aboudaou M, Aït Ouahioune L, Montañes L, Ariño A, Djenane D. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel ( Laurus nobilis L.): Potential use as wheat preservative. Food Sci Nutr 2020; 8:4717-4729. [PMID: 32994933 PMCID: PMC7500775 DOI: 10.1002/fsn3.1650] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/24/2022] Open
Abstract
Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8-cineole the most dominant compound (35.5%) by gas chromatography-mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose-dependent manner. In a food-model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6-month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 μg/ml) and moderate antioxidant activity in the β-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.
Collapse
Affiliation(s)
- Azem Belasli
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Yamina Ben Miri
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | - Malek Aboudaou
- Département Recherche & Développement ISO 9 International Isser Algeria
| | - Lidia Aït Ouahioune
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| | | | - Agustín Ariño
- Facultad de Veterinaria Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Zaragoza Spain
| | - Djamel Djenane
- Laboratoire de Qualité et Sécurité des Aliments Département Technologie Alimentaire Université Mouloud MAMMERI de Tizi-Ouzou Tizi-Ouzou Algeria
| |
Collapse
|
14
|
Ben Miri Y, Djenane D. Evaluation of Protective Impact of Algerian <I>Cuminum cyminum </I>L. and <I>Coriandrum sativum</I> L. Essential Oils on <I>Aspergillus flavus </I>Growth and Aflatoxin B<SUB>1</SUB> Production. Pak J Biol Sci 2019; 21:67-77. [PMID: 30221882 DOI: 10.3923/pjbs.2018.67.77] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. The aim of this investigation was to evaluate the inhibition of growth Aspergillus flavus E73 (A. flavus E73) and AFB1 production by Cuminum cyminum L. (C. cyminum L.) and Coriandrum sativum L. (C. sativum L.) essential oils (EOs) as well their antioxidant and phytotoxicity activities. METHODOLOGY The C. cyminum L. and C. sativum L. EOs were extracted by hydrodistillation. The chemical profile of EOs was identified by GC-MS, antifungal activity was assessed by poisoned food technique and in term Minimal Inhibitory Concentration (MIC) and minimal fungicidal concentration (MFC) and antiaflatoxin effect by broth medium. The antioxidant activity of EOs was determined by DPPH free radical scavenging assay, β-carotene bleaching test and total phenolic content by Folin-Ciocalteu. Phytotoxicity of C. cyminum L. and C. sativum L. EOs were determined for varieties of wheat. The results were analyzed by analysis of variance (one way ANOVA). RESULTS The GS/MS analysis showed that the major components of C. cyminum L. EO were cuminaldehyde (65.98%), o-cymene (18.40%) and C. sativum L. EO was mainly consisted of linalool (78.86%). The results showed that both the EOs could inhibit the growth of A. flavus E73 in the range of 24.27-84.90% for C. cyminum and 15.09-65.00% for C. sativum. During antiaflatoxin investigation, the oils exhibited noticeable inhibition on dry mycelium weight and synthesis of AFB1 by A. flavus E73. EOs of C. cyminum L. and C. sativum L. revealed complete inhibition of AFB1 at 1.25 and 1.5 mg mL-1, respectively. EOs exhibited inhibitory influence against some fungi. The IC50 values of C. cyminum L. and C. sativum L. EOs were 494.93 and 756.43 μg mL-1, respectively, while, β-carotene/linoleic acid bleaching was 47.68 and 29.29% , respectively. Total phenolic content of C. cyminum L. and C. sativum L. were 10.66 and 6.2 μg mg-1. Additionally, the EOs were non-phytotoxic on the two verities of wheat seeds. CONCLUSION The C. cyminum L. and C. sativum L EOs could be good alternative to protect foods.
Collapse
|
15
|
Aboudaou M, Ferhat MA, Hazzit M, Ariño A, Djenane D. Solvent free-microwave green extraction of essential oil from orange peel (Citrus sinensis L.): effects on shelf life of flavored liquid whole eggs during storage under commercial retail conditions. Food Measure 2019. [DOI: 10.1007/s11694-019-00239-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
16
|
Djenane D, Aboudaou M, Ferhat MA, Ouelhadj A, Ariño A. Effect of the aromatisation with summer savory (Satureja hortensis L.) essential oil on the oxidative and microbial stabilities of liquid whole eggs during storage. Journal of Essential Oil Research 2019. [DOI: 10.1080/10412905.2019.1610516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety,. Department of Food Science, University of Mouloud MAMMERI, Tizi-Ouzou, Algeria
| | - Malek Aboudaou
- Department of Food Science and Technology, National Agronomic Institute, El Harrach, Algeria
| | - Mohamed Amine Ferhat
- Laboratory for Research on Bioactive Products and Biomass Valorisation, Normal Higher School, Vieux Kouba, Alger, Algeria
| | - Akli Ouelhadj
- Laboratory of Food Quality and Food Safety,. Department of Food Science, University of Mouloud MAMMERI, Tizi-Ouzou, Algeria
| | - Agustín Ariño
- Veterinary Faculty, Instituto Agroalimentario de Aragón – IA2 (Universidad de Zaragoza – CITA), Zaragoza, Spain
| |
Collapse
|
17
|
Ben Miri Y, Djenane D. Antifungal, Anti-aflatoxigenic, Antioxidant Activity and in vivo Efficacy of Essential Oil of the Aerial Parts of Thymus capitatus (L.) Hoffmanns & Link. ACTA ACUST UNITED AC 2018. [DOI: 10.3166/phyto-2018-0032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Aspergillus flavus has been reported to be the most common fungus used as food by human beings. This fungus may have the potential to produce aflatoxin B1 (AFB1), which is reported as being the most hepatotoxic, teratogenic, mutagenic, and immunosuppressive to humans and other livestock. Therefore, the objective of this work was to study the chemical profile of Thymus capitatus essential oil (EO) and the inhibition of growth of Aspergillus flavus E73 and AFB1 production by the EO. The antioxidant activity and phytotoxicity were also evaluated. The gas chromatography– mass spectrometry (GC–MS) analysis showed that the major components of Thymus capitatus EO were thymol (25.82%), linalool (23.40%), geraniol (14.22%), pcymen- 3-ol (8.93%), and p-cymene (6.76%). The results showed that the EO could inhibit the growth of Aspergillus flavus E73 in the range of 40.72 to 87.00%. The minimal inhibitory concentration (MIC) of Thymus capitatus EO against Aspergillus flavus E73 was found to be at 1.00 mg/ml. The oil revealed complete inhibition of dry mycelium weight and AFB1 production at 1.00 mg/ml. The EO revealed a broad spectrum of fungitoxicity against some fungi. The antioxidant activity was also assessed where IC50 (when initial concentration is reduced to half) and β- carotene/linoleic acid inhibition percentage of Thymus capitatus EO were 619.16 ± 3.94 μg/ml and 65.55%, respectively, while the total phenolic content was 21.45 μg/mg. The EO showed non-phytotoxicity on two varieties of wheat seeds. These findings demonstrated that EO could be good alternative to protect food.
Collapse
|
18
|
Djenane D, Roncalés P. Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits. Foods 2018; 7:foods7020012. [PMID: 29360803 PMCID: PMC5848116 DOI: 10.3390/foods7020012] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/29/2017] [Accepted: 01/15/2018] [Indexed: 01/17/2023] Open
Abstract
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud Mammeri, P.O. Box 17, Tizi-Ouzou 15000, Algeria.
| | - Pedro Roncalés
- Laboratory of Meat and Fish Technology, Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| |
Collapse
|
19
|
Djenane D, Beltrán JA, Camo J, Roncalés P. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano ( Origanum vulgare L.) active film under high O 2. J Food Sci Technol 2016; 53:4244-4257. [PMID: 28115765 PMCID: PMC5223259 DOI: 10.1007/s13197-016-2419-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 11/24/2016] [Indexed: 10/20/2022]
Abstract
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - José Antonio Beltrán
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Javier Camo
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| | - Pedro Roncalés
- Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain
| |
Collapse
|
20
|
Djenane D, Martínez L, Sánchez-Escalante A, Montañés L, Blanco D, Yangüela J, Beltrán JA, Roncalés P. Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206067788] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria, the bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterised Lactobacillus CTC 711. They were stored under modified atmospheres (20–40% CO2). Inoculation of meat with both strains inhibited the growth of the spoilage bacteria. Neither CO2 in the pack atmosphere, inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes were inhibited in broth by meat surface microbiota containing either of the protective strains. With an initial population of 5.6 log cfu/mL, after 7 days incubation at 3°C, Listeria monocytogenes were recovered at log mean population of 2.8 log cfu/mL when neither protective strain was present. At 8°C, the population of Listeria monocytogenes recovered were reduced by about 2.5 or 1.5 log cfu/mL in the presence of Lactobacillus sakei CTC 372 or Lactobacillus CTC 711, respectively. At 25°C, the population of Listeria monocytogenes recovered from broth containing either protective strain were about 5 log cfu/mL less than the population recovered from broth containing Listeria monocytogenes only.
Collapse
Affiliation(s)
- D. Djenane
- Department of Microbiology and Biochemistry, Faculty of Biology and Agricultural Sciences, University Mouloud Maameri. 15000 Tizi-Ouzou, Algeria; Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L. Martínez
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - A. Sánchez-Escalante
- Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico
| | - L. Montañés
- EIMAH (Equipo de Investigación Multidisciplinar en Alimentación Humana), Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - J. A. Beltrán
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - P. Roncalés
- Department of Animal Production and Food Science, Laboratories of Food Technology and Food Hygiene, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| |
Collapse
|
21
|
Sánchez-Escalante A, Torrescano G, Djenane D, Beltrán JA, Roncalés P. Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203009002002] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Beef patties were treated with ascorbic acid, oregano extract, lycopene rich tomato pulp (LRTP) and their mixtures, packaged in modified atmosphere and stored at 2°C. Lipid oxidation (TBARS formation), metmyoglobin formation, psychrotrophic bacterial counts and sensory odour and discolouration were analyzed throughout 20 days of storage. TBA values of beef patties containing oregano were the lowest ( p < 0.05); those containing ascorbic acid and LRTP alone were also significantly lower ( p < 0.05) than the control. The formation of surface metmyoglobin was significantly delayed ( p < 0.05) by the addition of oregano alone and its mixtures with ascorbic acid and/or LRTP. Psychrotrophic bacterial counts were significantly lower ( p < 0.05) in patties treated with 500 ppm oregano. Sensory colour and odour characteristics of beef patties were in agreement with the results of lipid and pigment oxidation. The antioxidant ability of oregano was dependent on the concentration; the presence of 500 ppm extended the shelf life of beef patties by about 8 days. LRTP alone exerted a limited antioxidant effect, while its combination with oregano resulted in a reduction of the antioxidative effect of the latter.
Collapse
Affiliation(s)
- A. Sánchez-Escalante
- Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico (currently at University of Zaragoza)
| | - G. Torrescano
- Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico (currently at University of Zaragoza)
| | - D. Djenane
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - J. A. Beltrán
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - P. Roncalés
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| |
Collapse
|
22
|
Djenane D, Yangüela J, Roncalés P, Aider M. Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions. ACTA ACUST UNITED AC 2013. [DOI: 10.5539/jfr.v2n3p65] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
<p>The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (<em>Eucalyptus globulus</em>, <em>Lavandula angustifolia</em>, and <em>Satureja hortensis</em>) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for <em>Eucalyptus globulus</em>, 1,8-cineole (37.80%) and Beta-caryophyllene (20.90%) for <em>Lavandula angustifolia</em>, and carvacrol (46.10%), p-cymene (12.04%), and r-terpinene (11.43%) for <em>Satureja hortensis</em>. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for <em>Salmonella enterica</em> serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for <em>Lavandula angustifolia</em> and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of <em>Satureja hortensis</em> showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 uL/mL, and the MIC value of the <em>Lavandula angustifolia</em> EO was the lowest (1 uL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.</p>
Collapse
|
23
|
Sánchez-Escalante A, Djenane D, Torrescano G, Beltrán JA, Roncalés P. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Sci 2012; 58:421-9. [PMID: 22062434 DOI: 10.1016/s0309-1740(01)00045-6] [Citation(s) in RCA: 134] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2000] [Accepted: 01/08/2001] [Indexed: 10/18/2022]
Abstract
This research was aimed at evaluating the inhibition of oxidative changes of beef patties packaged in modified atmosphere (70% O(2)+20% CO(2)+10% N(2)) by natural antioxidants: ascorbic acid (500 ppm), taurine (50 mM), carnosine (50 mM), rosemary powder (1000 ppm) and their combinations with the first. Beef patties stored at 2±1°C for 20 days were evaluated for colour (L*, a*, b*, C* and H*), TBARS, metmyoglobin formation (% of total myoglobin), psychrotrophic microbial counts and sensory odour and discolouration. Rosemary, either alone or with ascorbic acid, was highly effective in inhibiting both metmyoglobin formation and lipid oxidation; sensory analysis was in agreement with these results. Ascorbic acid, ascorbic acid+taurine and ascorbic acid+carnosine treatments showed a limited inhibitory effect of myoglobin oxidation, while carnosine and carnosine+ascorbic acid were effective in inhibiting lipid oxidation. Taurine alone failed to exert any antioxidant effect. Principal components analysis confirmed these results.
Collapse
Affiliation(s)
- A Sánchez-Escalante
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza. C/Miguel Servet 177, 50013 Zaragoza, Spain; Centro de Investigación en Alimentación y Desarrollo A.C., Apartado postal 1735, Hermosillo, Sonora 83000, Mexico
| | | | | | | | | |
Collapse
|
24
|
Aider M, Djenane D, Ounis WB. Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02937.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
25
|
Djenane D, Yangüela J, Amrouche T, Boubrit S, Boussad N, Roncalés P. Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef. FOOD SCI TECHNOL INT 2011; 17:505-15. [PMID: 22049156 DOI: 10.1177/1082013211398803] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Essential oils (EOs) extracted by hydrodistillation from leaf parts of Algerian Eucalyptus globulus, Myrtus communis and Satureja hortensis were analyzed by gas chromatography/mass spectrometry (GC/MS). The main components of EOs obtained were γ-terpinene (94.48%), 1,8-cineole (46.98%) and carvacrol (46.10%), respectively, for E. globulus, M. communis and S. hortensis. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 using the agar diffusion technique. Results revealed that E. globulus and S. hortensis EOs had more antibacterial effects than that from M. communis. Minimal inhibitory concentrations (MIC) showed a range of 0.05-0.22% (volume by volume [v/v]). Sensitivity of gram-positive S. aureus was much higher than that of gram-negative E. coli. Plant EOs were added to minced beef (two-fold MIC value) at 0.10-0.44%, experimentally inoculated with the same pathogens at a level of 5 × 10(5) colony forming units (cfu)/g and stored at 5 ± 2 °C. Results showed that the EOs of E. globulus and S. hortensis had remarkable antibacterial properties, higher than that of M. communis, against S. aureus and E. coli. Indeed, a reduction of 5.8 log cfu/g (70.74% of reduction) was recorded after 7 days of storage for S. hortensis against E. coli. However, regarding S. aureus, both S. hortensis and E. globulus caused a highly significant (p < 0.05) decrease of microbial counts, most evident after 5 days of storage; S. aureus numbers were 3.50 and 2.50 cfu/g, respectively, corresponding to a reduction of 2.20 and 3.20 log cfu/g (38.60 and 56.14% of reduction) after 1 week of storage. Sensory evaluation revealed that the aroma of minced beef meat treated with EOs was acceptable by panelists at the levels used.
Collapse
Affiliation(s)
- D Djenane
- Département de Biochimie et de Microbiologie, Université Mouloud Mammeri. BP 17-15000-Tizi-Ouzou, Algeria
| | | | | | | | | | | |
Collapse
|
26
|
Djenane D, Yangüela J, Montañés L, Djerbal M, Roncalés P. Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.12.015] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Sánchez-Escalante A, Torrescano G, Djenane D, Beltrán JA, Giménez B, Roncalés P. Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere Efecto de los antioxidantes y las condiciones de iluminación sobre el color y la estabilidad de los lípidos de hamburguesas de res envasadas en atmósfera modificada alta en oxígeno. CyTA - Journal of Food 2011. [DOI: 10.1080/19476330903572945] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
28
|
Nerín C, Tovar L, Djenane D, Camo J, Salafranca J, Beltran JA, Roncalés P. Stabilization of beef meat by a new active packaging containing natural antioxidants. J Agric Food Chem 2006; 54:7840-6. [PMID: 17002460 DOI: 10.1021/jf060775c] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A new antioxidant active packaging material for food has been designed and developed, consisting of a polypropylene film in which some natural antioxidants have been immobilized. The antioxidant properties of the new material have been tested by using both pure myoglobin and fresh beef steaks. Two different cell configurations (glass vial and Petri dish) and four different myoglobin concentrations-according to the common content of this compound in fresh meat and meat derivatives (1080, 1995, 3332, and 4414 microg g(-1), respectively)-have been evaluated in oxidation studies. Furthermore, three different concentrations of natural antioxidants in the film (designated as PR1, PR2, and PR3) were evaluated. Once myoglobin samples and the active films were introduced in the cell, they were exposed to cool white fluorescent light to accelerate oxidation for a period of time ranging from 5 to 30 days. Remaining myoglobin concentration was measured by molecular absorption UV-vis spectrophotometry at 409 nm. Organoleptic properties and color, texture, and physical characteristics of fresh meat packaged with the new active film have also been measured to evaluate the shelf life of the packaged meat. Results showed that, compared to normal polypropylene, the active film containing natural antioxidants efficiently enhanced the stability of both myoglobin and fresh meat against oxidation processes, thus being a promising way to extend the shelf life of fresh meat.
Collapse
Affiliation(s)
- Cristina Nerín
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, C/María de Luna 3, E-50018 Zaragoza, Spain.
| | | | | | | | | | | | | |
Collapse
|
29
|
Djenane D, Sánchez-Escalante A, Beltrán J, Roncalés P. Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2001.tb15603.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
30
|
Martínez L, Djenane D, Cilla I, Beltrán JA, Roncalés P. Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.11.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
31
|
Djenane D, Martínez L, Blanco D, Yangüela J, Beltrán JA, Roncalés P. Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere. Braz J Microbiol 2005. [DOI: 10.1590/s1517-83822005000400018] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
|
32
|
Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci 2003; 64:417-26. [DOI: 10.1016/s0309-1740(02)00210-3] [Citation(s) in RCA: 94] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2001] [Revised: 07/28/2002] [Accepted: 07/31/2002] [Indexed: 11/28/2022]
|
33
|
Sánchez-Escalante A, Djenane D, Torrescano G, Giménez B, Beltrán JA, Roncalés P. Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties. Meat Sci 2003; 64:59-67. [DOI: 10.1016/s0309-1740(02)00162-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2002] [Revised: 05/28/2002] [Accepted: 06/19/2002] [Indexed: 10/27/2022]
|
34
|
Sanchez-Escalante A, Djenane D, Torrescano G, Beltran J, Roncales P. Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14162.x] [Citation(s) in RCA: 111] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
35
|
Djenane D, Sánchez-Escalante A, Beltrán JA, Roncalés P. Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00286-2] [Citation(s) in RCA: 86] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
36
|
Luño M, Roncalés P, Djenane D, Beltrán J. Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations. Meat Sci 2000; 55:413-9. [DOI: 10.1016/s0309-1740(99)00170-9] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/1999] [Revised: 10/27/1999] [Accepted: 11/25/1999] [Indexed: 10/18/2022]
|