Les perspectives naturelles pour la préservation de la viande

L’oxygene atmospherique associe aux radiations lumineuses et a la contamination microbienne superficielle de la viande provoquent une alteration rapide du produit.Cette alteration est beaucoup plus acceleree dans le cas des produits elabores a base des viandes fraiches, puisque les manipulations auxquelles sont soumis, augmentent considerablement le risque microbien, et par consequent une rapide alteration. D’autre part, il est bien connu l’effet catalyseur des processus photooxydatifs qu’exerce la lumiere, particulierement les radiations ultraviolettes emises par les tubes fluorescents habituellement utilises sans se rendre compte dans l’illumination des vitrines frigorifiques des grandes surfaces.Le conditionnement des aliments sous atmospheres modifiees a connu des progres extraordinaires. La raison reside dans leur capacite d’assurer le maintien des caracteristiquesqualitatives de ces aliments pendant une large periode de conservation.L’emergence de nouvelles especes bacteriennes psychrotrophes pathogenes dans les viandes emballees a incite les chercheurs a developper des systemes barrieres de conservation. Les souches bacteriocinogeniques des bacteries lactiques constituent la meilleure alternative pourla securite sanitaire des aliments grace a leur capacite de produire des metabolites actifs contre plusieurs bacteries pathogenes.Le role des antioxydants dans l’industrie agroalimentaire consiste a reduire au minimum la degradation des aliments durant l’entreposage. De nos jours, la decouverte des benefices des antioxydants dans notre organisme transforme notre perception: ils sont devenus des substances vedettes parmi les aliments sante.L’usage simultane de deux ou plusieurs facteurs de conservation constitue une alternative prometteuse et efficace. La duree de conservation des produits pourrait atteindre le double, voire meme le triple selon le type d’association. La notion de synergie entre les systemes antioxydants et antimicrobiens est aussi une alternative interessante qui merite d'etre envisagee pour l’assurance qualite des aliments

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-O2 modified atmosphere packaging

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

Study of Antifungal, Anti-aflatoxigenic, Antioxidant Activity and Phytotoxicity of Algerian Citrus limon var. Eureka and Citrus sinensis var. Valencia Essential oils

The inhibitory influence of Citrus limon var. Eureka and Citrus sinensis var. Valencia essential oils (EOs) on the growth of Aspergillus flavus and AFB1 production was evaluated. The EOs were characterized by limonene (54.95% and 82.6%, respectively) as predominant component. Citrus limon EO at 1.75 mg/mL and Citrus sinensis at 2 mg/mL could totally inhibit fungal growth as well as AFB1 production. The Citrus EOs revealed wide spectrum of fungitoxicity against some isolated fungi in terms of MIC and MFC. On the other hand, the antioxidant activity was also assessed where IC50 and ß-carotene/linoleic acid inhibition percentage of Citrus limon and Citrus sinensis oils were 1570.10 and 752.26 µg/mL, 36.19 and 55.56%, respectively, while the total phenolic were 16.90 and 10.53 µg/mg, respectively. Additionally, the EOs showed their non phytoxicity on wheat seeds. These findings demonstrated that EOs could be good alternatives to protect food

Occurrence and exposure assessment of major mycotoxins in foodstuffs from Algeria

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

Prevention by Essential Oils of the Occurrence and Growth of <em>Aspergillus flavus</em> and Aflatoxin B1 Production in Food Systems: Review

Aspergillus flavus has been reported to be one of the most common fungal species in foods. Under conditions of high humidity and moderate temperature, this fungus may synthetize the mycotoxin Aflatoxin B1 (AFB1), which is reported to be hepatotoxic, teratogenic, mutagenic and immunosuppressive to human beings and livestock and it is classified as carcinogenic to humans (Group 1 by IARC). AFB1 affects cereals, oilseeds, nuts, spices, legumes, and dried fruits, while Aflatoxin M1 is a metabolite of AFB1 that can occur in milk and milk products. Current control is aimed at controlling fungal growth and AFB1 production in food by eco-friendly, biodegradable and safer alternatives, in contrast to synthetic chemicals that can be toxic to humans and cause adverse environmental effects. Recently, considerable attention has been directed towards natural compounds, such as essential oils (EOs) as a promising approach for controlling AFB1 production in food. The main reason for supporting the application of natural products is the consumer’s preference for natural methods to preserve foods. The aim of the present review is to summarize knowledge of EOs and AFB1 production from the literature

Antifungal activity of menthol, eugenol and their combination against Aspergillus ochraceus and Aspergillus niger in vitro and in stored cereals

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

Evaluation of Antifungal and anti-aflatoxin B1 efficacy of some crude extracts of Chamaerops humilis L. against Aspergillus flavus isolated from peanuts (Arachis hypogea L.)

The present study strengthens the food preservative potential of Chamaerops humilis extracts viz. hexane extract, chloroform extract, ethanol extract, chloroform extract, and methanol extract based on their antifungal, antiaflatoxin, and antioxidant efficacy. The isolation of molds from peanuts were carried out by the suspension-dilution technique and inoculation on agar medium. Antifungal determinations were conducted using the agar plate and liquid dilution methods. The effect of C. humilis L. extracts on the production of AFB1 was determined in a SMKY broth. The molds isolated were of the genera Aspergillus, Penicillium sp., Fusarium sp., and Alternaria sp. with A. flavus (BBH-6) which is identified as the highest AFB1 producer. The minimum inhibitory concentration of extracts against the toxigenic strain of A. flavus ranged between 3.00 mg/ml and 3.50 mg/ml. The extracts were found more efficacious as they inhibited the dry mycelium weight and aflatoxin production of the aflatoxigenic strain A. flavus (BBH-6) at lower concentrations. The extracts showed fungitoxic spectrum against four molds. The IC50 value of C. humilis L. ranged between 140.4 and 189.46 μg/mg, oxidation of linoleic acid was moderately inhibited by the extracts ranges between 53.54 and 69.33%, while their total phenolic content ranged between 47.80 and 115.71 μg/ml. Based on the findings of present investigation, C. humilis L. can be introduced as a proposed solution for formulating plant-based preservative food additives.Universidade de Vigo/CISUGMinistry of Higher Education and Scientific Research of Algeria (MESRS

Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGOur study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest aflatoxin producer. The minimum inhibitory concentration (MIC) of M. pulegium and M. communis EOs against the toxigenic strain of A. flavus BN (20) determined to be 4.00 μL/mL, whereas the MIC of M. piperita was 3.50 μL/mL. The EOs inhibited the aflatoxin B1 production at lower concentrations. The EOs showed fungitoxicity against wide-ranging of fungi and high antioxidant activity. The IC50 value of the oils ranged between 3.27 and 4.31 μL/mL. EOs may be able to contribute preservation of food commodities against quantitative and qualitative losses. During fumigation assays in Algerian traditional food system (Couscous), the three EOs showed protection of Couscous from A. flavus contamination indicating their efficacy as sustainable fumigant in food system

Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardus

Stored fish are frequently contaminated by foodborne pathogens. Lipid oxidation and microbial growth during storage are also important factors in the shelf-life of fresh fish. In order to ensure the safety of fish items, there is a need for control measures which are effective through natural inhibitory antimicrobials. It is also necessary to determine the efficacy of these products for fish protection against oxidative damage, to avoid deleterious changes and loss of commercial and nutritional value. Some synthetic chemicals used as preservatives have been reported to cause harmful effects to the environment and the consumers. The present investigation reports on the extraction by hydrodistillation and the chemical composition of three citrus peel essential oils (EOs): orange (Citrus sinensis L.), lemon (Citrus limonum L.) and bergamot (Citrus aurantium L.) from Algeria. Yields for EOs were between 0.50% and 0.70%. The chemical composition of these EOs was determined by gas chromatography coupled with mass spectrometry (GC/MS). The results showed that the studied oils are made up mainly of limonene (77.37%) for orange essential oil (EO); linalyl acetate (37.28%), linalool (23.36%), for bergamot EO; and finally limonene (51.39%), β-pinene (17.04%) and γ-terpinene (13.46%) for lemon EO. The in vitro antimicrobial activity of the EOs was evaluated against Staphylococcus aureus (S. aureus) using the agar diffusion technique. Results revealed that lemon EO had more antibacterial effects than that from other EOs. Minimal inhibitory concentrations (MICs) showed a range of 0.25–0.40 μL/mL. Lemon and bergamot citrus peel EOs were added at 1 × MIC and 4 × MIC values to Sardina pilchardus (S. pilchardus) experimentally inoculated with S. aureus at a level of 3.5 log10 CFU/g and stored at 8 ± 1 °C. The results obtained revealed that the 4 × MIC value of bergamot reduced completely the growth of S. aureus from day 2 until the end of storage. The presence of EOs significantly extended lipid stability. Samples treated with bergamot EO displayed greater antioxidant activity than lemon EO. In fact, the oxidation rate is inversely proportional to the concentration of EO. At 1 × MIC and 4 × MIC values of bergamot EO, the levels of malonaldehyde compared to the control samples were 1.66 and 1.28 mg malonaldehyde/kg at the end of storage, corresponding to inhibition percentages of 42.76% and 55.87%, respectively. These results suggest the possibility that citrus EOs could be used as a way of combating the growth of common causes of food poisoning and used as potent natural preservatives to contribute to the reduction of lipid oxidation in sardines