Effet nutritionnel de l’huile d’olive vierge « variété Sigoise » sur les performances de croissance, les lipides plasmatiques et la flore endogène du rat Wistar

Sample of virgin olive oil " Sigoise variety " were analyzed in vivo for nutritional effect on Wistar rats. First analyzes included microbiological proprieties: Total Plate Count (TPC), Total Coliforms(TC) and Thermotolerant Coliforms (TTC). The second analyzes included the weight measurements, cardiovascular disease index, total cholesterol, triglycerides, HDL-C and LDL-C dosage. The results indicated that rats treated with V.O.O recorded lower counts for all the microbial profiles : total coliforms (94.105CFU / g), thermotolerant coliforms (121.104 CFU / g) and total aerobic mesophilic flora (219.107 CFU / g) compared with controls 126.105 CFU / g, 483.104 CFU / g and 303 .107 CFU / g respectively. Weight gain (33.06 g) and cardiovascular disease index (1.74±0.64) lower than control rats (42.83 g) and (2.74), a decrease in total cholesterol, triglycerides and LDL-C at a concentration of (1.01 mmol / l), (2.08 mmol / l) (0.93 mmol / l) respectively, and an increase in HDL-C concentration (3.68 mmol / l).En vue de déterminer l’effet nutritionnel de l’huile d’olive vierge « variété Sigoise » ,des tests in vivo sur des rats Wistar ont  été  effectués  au  laboratoire portant sur des mesures pondérales, dosage du cholestérol total et triglycérides, dosage d’HDL-C et de LDL-C, ainsi que le calcul de l’index d’athérogénicité. Les analyses microbiologiques réalisées sont la numération de  la  flore mésophile  aérobie  totale, les coliformes totaux et les coliformes thermotolérants. La quantité de l’H.O.V administrée quotidiennement est de 10% pour une durée de traitement de 28j. Les  résultats ont montré  que  la  composition  en AGI et polyphénols totaux de l’H.O.V été  intéressante  sur  le  plan nutritionnel où les rats traités par l’H.O.V ont enregistré : une prise de poids (33.06 g) inférieur à celle des rats témoins(42.83 g) ; une diminution de la cholestérolémie, la triglycéridémie et  LDL-C à une concentration de (1.01 mmol/l), (2,08 mmol/l) et (0.93 mmol/l) respectivement, une augmentation en HDL-C (3.68 mmol/l) et une diminution de l’index d’athérogénicité (1.74±0.64).L’analyse microbiologique a montré une charge moins importante en coliformes totaux (94.105UFC/g), coliformes thermotolérants (121.104 UFC/g) et la flore mésophile  aérobie  totale (219.107 UFC/g) par rapport au groupe témoin 126.105 UFC/g, 483.104 UFC/g et 303.107 UFC/g

Characterization and antibacterial activity of gelatin-based film incorporated with Arbutus unedo L. fruit extract on Sardina pilchardus

Gelatin-based films incorporated with Arbutus unedo fruit extract (AFE) were prepared and characterized. LC-DAD analysis demonstrated that the most abundant phenolic compounds in AFE were procyanidin B2 and gallic acid. The incorporation of AFE in gelatin tested film (TF) caused a remarkable decrease in water vapor permeability (5.01 × 10–9 g.mm/h.cm2.Pa) compared to control films (CF). FTIR analyses presented a broadening of amide A and I bands in the spectrum corresponding to the tested film. Films were used to coat samples on fresh fillets of Sardina pilchardus intentionally inoculated with Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa. Fish samples were stored refrigerated for 12 days; TF exhibited important antimicrobial activity against the tested bacteria, especially against S. aureus. The obtained results will encourage the use of gelatin-based film containing AFE extract in active food packaging systems to control surface contamination by foodborne pathogenic microorganisms. Novelty impact statement: A. unedo extract (AFE) decreased gelatin water vapor permeability and contributed to the formation of hydrogen bonds between the phenolic compounds and the protein matrix. Active gelatin films were able to exert a remarkable antibacterial effect against S. aureus, L. monocytogenes, and P. aeruginosa, intentionally inoculated into sardine fillets. This study demonstrated that the application of gelatin-based film containing AFE on fresh sardine fillets could have the potential in controlling the growth of pathogenic and spoilage bacteria