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The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products. [ABSTRACT FROM AUTHOR]

The present study aimed to discriminate pistachio (Pistacia vera L.) hulls belonging to three different Tunisian geographical origins and extracted separately by hexane, acetone, acetonitrile, and water in terms of phytochemicals and antioxidant and antibacterial activities using multivariate analysis. Significant differences (P < 0.05) in the phytochemical content, antioxidant, and antifoodborne bacterial activities were detected among the pistachio hulls populations. Pearson correlation, principal component analysis (PCA), hierarchical cluster analysis (HCA), and heat map were used to distinguish the relationship between the different regions on the basis of the biological activities. It was found that the twelve (4 extracts × 3 geographical sources) pistachio hulls extracts could be classified geographically into four distinct groups. To explore the mode of action of the aqueous pistachio hull extract against L. monocytogenes and S. enterica, polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PALCAM) and xylose lysine deoxycholate (XLD) broth media were artificially contaminated at 104 CFU/mL. Using linear and general linear models, aqueous pistachio hull extract was demonstrated to control the two dominant food-borne pathogens by suppressing the bacterial growth. [ABSTRACT FROM AUTHOR]

On the basis of Phoenix dactylifera L. seeds, the effect of acetone, ethanol, and water on total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica, and Escherichia coli was examined. Here, the augmented simplex-centroid mixture design was implemented. All the independent and response variables were fitted to linear, quadratic, and special cubic models. The best results were obtained for the ternary mixtures, presenting TPC, TFC, TAC, L. monocytogenes, and anti-S. enterica activities; acetone–ethanol (53.32%–45.31%) with 25.46 mm for anti-S. aureus and acetone–water (50.19%–48.11%) with 24.56 mm for anti-E. coli activities were the best solvent mixtures. Optimal mixture predicted for highest phytochemical content corresponds to 22.39%, 37.37%, and 40.24% of acetone, ethanol, and water, respectively. While the optimal extraction mixture predicted for anti-foodborne pathogens activities contains 39.72% of acetone, 18.87% of ethanol, and 41.41% of water. [ABSTRACT FROM AUTHOR]

The enterocin P‐producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14 days. As a result, it was demonstrated that the enterocin P‐producing E. lactis Q1 strain led to a remarkable reduction (p <.05) of L. monocytogenes in beef meat by 6.47 ± 0.30 log units after 7 days and 7.25 ± 0.35 log units below the control after 14 days, then remained stable up to 28 days of cold storage. Also, E. lactis Q1 strain improved significantly (p <.05) the organoleptic quality of treated beef sample. Hence, E. lactis Q1 clearly indicates its efficiency to be used as protective agent in a wide range of meat products. Practical applications: Preserving meat using new bacteriocinogenic lactic acid bacteria is an important agenda to ensure consumer safety. The present study showed the ability of an enterocin P‐producing strain named E. lactis Q1, added in raw beef meat during cold storage, to inhibit L. monocytogenes and improve meat sensory properties. Hence, E. lactis Q1 can be used in the future to develop healthy meat products with better shelf life and quality. [ABSTRACT FROM AUTHOR]

The increasing challenge of antibiotic resistance requires not only the discovery of new antibiotics, but also the development of new alternative approaches. Therefore, in the present study, we investigated for the first time the antibacterial potential of phytic acid (myo-inositol hexakisphosphate, IP6), a natural molecule that is 'generally recognized as safe' (FDA classification), against the proliferation of common foodborne bacterial pathogens such as Listeria monocytogenes, Staphylococcus aureus and Salmonella Typhimurium. Interestingly, compared to citric acid, IP6 was found to exhibit significantly greater inhibitory activity (P<0.05) against these pathogenic bacteria. The minimum inhibitory concentration of IP6 varied from 0.488 to 0.97 mg/ml for the Gram-positive bacteria that were tested, and was 0.244 mg/ml for the Gram-negative bacteria. Linear and general models were used to further explore the antibacterial effects of IP6. The developed models were validated using experimental growth data for L. monocytogenes, S. aureus and S. Typhimurium. Overall, the models were able to accurately predict the growth of L. monocytogenes, S. aureus, and S. Typhimuriumin Polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol (PALCAM), Chapman broth, and xylose lysine xeoxycholate (XLD) broth, respectively. Remarkably, the early logarithmic growth phase of S. Typhimurium showed a rapid and severe decrease in a period of less than one hour, illustrating the bactericidal effect of IP6. These results suggest that IP6 is an efficient antibacterial agent and can be used to control the proliferation of foodborne pathogens. It has promising potential for environmentally friendly applications in the food industry, such as for food preservation, food safety, and for prolonging shelf life. [ABSTRACT FROM AUTHOR]

Summary: Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products. [ABSTRACT FROM AUTHOR]

Pomegranate (Punica granatum L.) peel is a potential source of polyphenols known for their activity against foodborne pathogen bacteria. In this study, the effects of pomegranate peel extraction time (10-60 min), agitation speed (120-180 rpm), and solvent/ solid ratio (10-30) on phytochemical content and antibacterial activity were determined. Response surface methodology (RSM) and artificial neural network (ANN) methods were used, respectively, for multiresponse optimization and predictive modelling. Compared with the original conditions, the total phenolic content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) increased by 56.22, 63.47, and 64.6%, respectively. Defined by minimal inhibitory concentration (MIC), the maximum of antibacterial activity was higher than that from preoptimized conditions. With an extraction time of 11 min, an agitation speed 125 rpm, and a solvent/solid ratio of 12, anti-S. aureus activity remarkably decreased from 1.56 to 0.171 mg/mL. Model comparisons through the coefficient of determination (R²) and mean square error (MSE) showed that ANN models were better than the RSM model in predicting the photochemical content and antibacterial activity. To explore the mode of action of the pomegranate peel extract (PPE) at optimal conditions against S. aureus and S. enterica, Chapman and Xylose Lysine Deoxycholate broth media were artificially contaminated at 104 CFU/mL. By using statistical approach, linear (ANOVA), and general (ANCOVA) models, PPE was demonstrated to control the two dominant foodborne pathogens by suppressing bacterial growth. [ABSTRACT FROM AUTHOR]

Safety aspects and probiotic properties of Enterococcus faecium FL31 strain producing an enterocin, named BacFL31 were previously demonstrated. Taking into account its originality, the enterocin BacFL31 was added alone at 200 AU/g or in combination with the aqueous peel onion (Allium cepa) extract (APOE) at 1.56 ± 0.3 mg/mL to ground beef meat. Its biopreservative effect was evaluated by microbiological, physicochemical and sensory analyses during 14 days at 4°C. The APOE was characterized for its phytochemical content: total phenolic (TPC), flavonoids (TFC) and tannins contents (TAC), its antioxidant capacity using the in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) and its antilisterial activity. APOE had a high TPC, TFC and TAC respectively with 140 ± 2.05 (mg GAE/g), 35 ± 0.5 (mg QE/g) and 20.6 ± 1.4 (mg CE/g). Equally, APOE showed a potential radical scavenging activity compared to the butylated hydroxytoluene (BHT), with an anti-radical power (ARP) of 46 ± 1.5. During 14 days of storage at 4°C, the combination between APOE and BacFL31 limited the microbial deterioration (P < 0.05), led to a decrease in thiobarbituric acid reactive substances (TBARS) values and slowed down the metmyoglobin (MetMb) and carbonyl group accumulation and delayed the disappearance of sulfphydryl proteins (P < 0.05). The combination was also efficient (P < 0.05) against microflora proliferation, decreased primary and secondary lipid oxidation (P < 0.05), reduced protein oxidation and enhanced significantly (P < 0.05) the sensory attributes. Thus, the enterocin BacFL31 use from a safe Enterococcus faecium combined with APOE as a potential natural preservative to biocontrol ground beef was promising as it was effective at low concentration. The data lay bases for new tests to be carried out in other food matrices. [ABSTRACT FROM AUTHOR]

In this manuscript, a multiple enterocin-producing Enterococcus lactis strain named 4CP3 was used to control the proliferation of Listeria monocytogenes in refrigerated raw beef meat model. Also, the intraspecific genetic differentiation of 4CP3 strain was assessed by Random Amplified Polymorphic DNA Polymerase Chain Reaction (RAPD-PCR) analysis. E. lactis 4CP3 strain was found to produce the enterocins A, B, and P. It displayed activity against L. monocytogenes EGDe 107776 by agar-well diffusion method. The application of E. lactis 4CP3 culture at 107 CFU/g in raw beef meat was evaluated using both ANOVA and ANCOVA linear models in order to examine its effect on the growth of the pathogen L. monocytogenes during refrigerated storage. Hence, a very interesting result in decreasing (P<0.05) and suppressing the growth of L. monocytogenes in refrigerated raw beef meat was shown during 28 days of storage. In conclusion, E. lactis 4CP3 strain might be useful for prevention of the proliferation and survival of L. monocytogenes in raw meat during refrigerated storage. [ABSTRACT FROM AUTHOR]

Phoenix dactylifera L., usually identified as the Date Palm, is defined as a palm tree in the genus Phoenix, known for its comestible crop. To facilitate characterization of date-palm germplasm, a model based on morphological parameters has been designed to explain the effect of these descriptors on development of different date-palm accessions located in the Tunisian eco-geographical environment. In our study, we relate the phenotypic differences and connections in a collection of 69 various date-palm accessions as showed by vegetative factors. Furthermore, we apply morphological markers to describe date-palm ecotypes. Morphological and phenotypical characteristics depicting the vegetative models were estimated. The measured data set was treated using principal components analysis and principal coordinate analysis clustering. The principal component analysis indicated that the first two principal components represented 39% of the totality of variation. Indeed, the Principal coordinate analysis plot demonstrated that first three coordinates explained more than 43% of the total variance. Obtained results showed that shaft length increased with spine length and stipe size has inverse relationship with crown shape. Besides, spine rigidity has a growing relationship with leaflet width and palm bunch size has an increasing relationship with both leaflet length and leaf palm length. In addition, Bayesian networks gave an explicit model describing the different relationships between fruit and kernel characteristics. Decision-tree technique demonstrated that fruit and kernel characteristics (fruit and kernel weights, fruit and kernel lengths, fruit and kernel widths) were indispensable for model interpretation and thus palm-date yield prediction. This study supplies a simple classification plan and comprehensible analytical devices for recognizing the most important elements combined that may be practical to develop programs for date collect management. [ABSTRACT FROM AUTHOR]

Background: Genotyping of the FAD2.1 and FAD2.3 polymorphisms in the fatty acid desaturase 2 gene (FADS2) shows that they are associated with the fatty acids composition of olive oil samples. However, these associations require further confirmation in the Tunisian olive oil cultivars, and little is known about the effect of polymorphisms in fatty acid-related genes on olive oil mono- and poly- unsaturated fatty acids distribution. Methods: A set of olive oils from 12 Tunisian cultivars was chosen. The fatty acid composition of each olive oil sample was determined by gas chromatography. Statistical and modeling Bayesian analyses were used to assess whether the FAD2.1 and FAD2.3 genotypes were associated with fatty acids composition. Results: The TT-FAD2.1 and the GG-FAD2.3 genotypes were found to be associated with a lower proportion of oleic acid (C18:1) (r = -0.778, p = 0.003; r = -0.781, p= 0.003) as well as higher proportion of linoleic (C18:2) (r = 0. 693, p = 0.012; r = -0.759, p= 0.004) and palmitic acids (C16:0) (r = 0.643, p = 0.024; r = -0.503, p= 0.095), making varieties with this haplotype (i.e. Chemlali Sfax and Meski) producing more saturated (C16: 0) and polyunsaturated acids than oleic acid. The latter plays a major role in preventing several diseases. Conclusion: The two associations FADS2 FAD2.1 and FADS2 FAD2.3 with the fatty acid compositions of olive oil samples were identified among the studied olive cultivars. These associations differed between studied cultivars, which might explain variability in lipidic composition among them and consequently reflecting genetic diversity through differences in gene expression and biochemical pathways. FADS2 locus would constitute thus a good marker for detecting interesting lipidic chemotypes among commercial olive oils. [ABSTRACT FROM AUTHOR]

The olive trees (Olea europaea L.) have been cultivated for millennia in the Mediterranean basin and its oil has been an important part of human nutrition in the region. In order to distinguish between olive accessions, morphological and biological characters have been widely and commonly used for descriptive purposes and have been used to characterize olive accessions. A comparative study of morphological characters of olive accessions grown in Tunisia was carried out and analyzed using Bayesian Networks (BN) and Principal Components Analysis (PCA). The obtained results showed that averages of fruit and kernel weights were 2.27 grams and 0.41 grams, respectively. Besides, a relatively moderate level of variation (51.22%) being explained by four Principal components. BN revealed that geographical localisation plays a role in the increase of tree habit, size of lenticels and leaf shape. A dendrogram has been carried out in the aim to classify studied olive accessions. We proposed a novel method of analysis based on the three-step scheme, in which first the data set is clustered, then olive tree features are evaluated. The studied accessions can be divided into four main groups by cutting the dendrogram at a similarity value of 0.645. Different relationships are studied and highlighted, and finally the collected features are subjected to a global principal component analysis. Obtained results confirmed that core surface was negatively correlated with geographical location (r = -0.52, p<0.05) and maturation period r = -0.539, p<0.05). Number of lenticels was positively correlated to lenticels size (r = 0.632, p<0.05). Core shape had a negative correlation with fruit shape (r = -0.759, p<0.05). On the basis of these findings, this research confirmed that morphological markers are a preliminary tool to characterize olive oil accessions. [ABSTRACT FROM AUTHOR]

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virgin olive oil. Therefore, to avoid frauds, olive cultivar identification and virgin olive oil authentication have become a major issue for the producers and consumers of quality control in the olive chain. Presently, genetic traceability using SSR is the cost effective and powerful marker technique that can be employed to resolve such problems. However, to identify an unknown monovarietal virgin olive oil cultivar, a reference system has become necessary. Thus, an Olive Genetic Diversity Database (OGDD) (http://www.bioinfo-cbs.org/ogdd/) is presented in this work. It is a genetic, morphologic and chemical database of worldwide olive tree and oil having a double function. In fact, besides being a reference system generated for the identification of unkown olive or virgin olive oil cultivars based on their microsatellite allele size(s), it provides users additional morphological and chemical information for each identified cultivar. Currently, OGDD is designed to enable users to easily retrieve and visualize biologically important information (SSR markers, and olive tree and oil characteristics of about 200 cultivars worldwide) using a set of efficient query interfaces and analysis tools. It can be accessed through a web service from any modern programming language using a simple hypertext transfer protocol call. The web site is implemented in java, JavaScript, PHP, HTML and Apache with all major browsers supported. [ABSTRACT FROM AUTHOR]

Bacillus thuringiensisis a Gram positive bacterium that produces an insecticidal crystalline protein making it one of the most important biocontrol agents for pest management. Bioinsecticides based onB. thuringiensiswere produced by fermentation processes in liquid media. Cultural conditions controlling proteolytic activities in different culture media were investigated to study the possible correlations betweenB. thuringiensisproduction of proteases and delta-endotoxins in a low-cost complex medium. Aeration appeared to play an important role in delta-endotoxin production. The correlation between proteolytic activity and aeration does not seem to be reliable. A negative correlation (correlation coefficient =− 0.774) was established between protease activity and delta-endotoxin production. In order to prove this correlation, protease hypo-producing and overproducing mutants were isolated through random mutagenesis of two wild strains, BUPM13 and BUPM5, by using nitrous acid. Interestingly, delta-endotoxin production of BUPM13-1, BUPM13-2 and BUPM13-3 was markedly improved when compared to the wild strainBUPM13, reaching 2.1-fold, 3.69-fold and 8.13-fold, respectively. Maximal protease activity (540-2468 UI) obtained by BUPM5-1 and BUPM5-2 was 2.34-fold and 10.7-fold, respectively, more than that obtained by the wild strain BUPM5 with a drastic decrease of their delta-endotoxin production. Study of delta-endotoxin production by the selected mutants confirmed that insecticidal crystal protein stability in the culture strongly depends on the level of endogenous protease activity. This was also confirmed by bioassays measuring the LC50using larvae ofEphestia kuehniella. Determining protease activity in fermentation culture could be useful in indirectly predicting the potency ofB. thuringiensisstrains with high insecticidal activities. This would allow low-cost selection of overproducing wild isolates or mutants in the screening programmes for the reduction of production cost, which is important from a practical point of view. [ABSTRACT FROM AUTHOR]

Background: Virgin olive oil is appreciated for its particular aroma and taste and is recognized worldwide for its nutritional value and health benefits. The olive oil contains a vast range of healthy compounds such as monounsaturated free fatty acids, especially, oleic acid. The SAD.1 polymorphism localized in the Stearoyl-acyl carrier protein desaturase gene (SAD) was genotyped and showed that it is associated with the oleic acid composition of olive oil samples. However, the effect of polymorphisms in fatty acid-related genes on olive oil monounsaturated and saturated fatty acids distribution in the Tunisian olive oil varieties is not understood. Methods: Seventeen Tunisian olive-tree varieties were selected for fatty acid content analysis by gas chromatography. The association of SAD.1 genotypes with the fatty acids composition was studied by statistical and Bayesian modeling analyses. Results: Fatty acid content analysis showed interestingly that some Tunisian virgin olive oil varieties could be classified as a functional food and nutraceuticals due to their particular richness in oleic acid. In fact, the TT-SAD.1 genotype was found to be associated with a higher proportion of mono-unsaturated fatty acids (MUFA), mainly oleic acid (C18:1) (r = − 0.79, p < 0.000) as well as lower proportion of palmitic acid (C16:0) (r = 0.51, p = 0.037), making varieties with this genotype (i.e. Zarrazi and Tounsi) producing more monounsaturated oleic acid (C18: 1) than saturated acid. These varieties could be thus used as nutraceuticals and functional food. Conclusion: The SAD.1 association with the oleic acid composition of olive oil was identified among the studied varieties. This correlation fluctuated between studied varieties, which might elucidate variability in lipidic composition among them and therefore reflecting genetic diversity through differences in gene expression and biochemical pathways. SAD locus would represent an excellent marker for identifying interesting amongst virgin olive oil lipidic composition. [ABSTRACT FROM AUTHOR]

Abstract This study deals with the genetic characterisation of two enterocin-producing Enterococcus lactis strains named Q1 and 4CP3 using Randomly Amplified Polymorphic DNA (RAPD) PCR and the effect of their separate additions in the control of Listeria monocytogenes in refrigerated chicken breast meat. These strains demonstrated interesting in vitro antimicrobial activity towards L. monocytogenes EGDe 107776 by agar assay. To evaluate the in situ effect of E. lactis strains against L. monocytogenes in white meat model, chicken breast were artificially contaminated with 105 CFU/g of L. monocytogenes and inoculated with E. lactis Q1 and 4CP3 of each at 107 CFU/g. The pathogen counts were monitored during cold storage for 28 days. The anti-listerial effect of the enterococcal cultures was examined using linear (ANOVA) and general (ANCOVA) models and it has been shown that both of them controlled L. monocytogenes by decreasing (P < 0.05) and suppressing the pathogen growth in refrigerated chicken meats during 28 days of storage. The present study shows that our E. lactis strains have great potential as protective cultures and might be used for preventing the growth of pathogenic bacteria such as L. monocytogenes in meat products during their refrigerated storage. Highlights • Enterococcus lactis Q1 and 4CP3 strains produce enterocins A, B and/or P. • Enterococcus lactis Q1 and 4CP3 strains were characterised genetically by RAPD-PCR. • Assessment of anti-listerial activity in chicken meat by linear and general models. • Q1 and 4CP3 significantly inhibit the Listeria monocytogenes growth in chicken meat. • Q1 and 4CP3 strains are considered as potent protective cultures in food safety. [ABSTRACT FROM AUTHOR]

This study was undertaken to investigate the antibacterial and antifungal activities of Rumex tingitanus leaves extracts as well as the identification of bioactive components and their performance in meat preservation. Total phenolics and flavonoids showed the highest content of phenolics and flavonoids in the ethyl acetate fraction (Rt EtOAcF). For antimicrobial efficacy, leaves extract and derived fraction were tested for their capacity to inhibit bacterial and fungal proliferation in vitro and in vivo . The ethyl acetate fraction showed the most potent antibacterial and antifungal activities compared to the others extracts. Thus, the efficacy of this extract to inhibit the proliferation of Listeria monocytogenes in minced beef meat model was examined. This fraction eradicates the L. monocytogenes population in meat in a concentration- and time-dependent manner. A bio-guided purification of the Rt EtOAc fraction resulted in the isolation of the compound responsible for the observed antimicrobial activity. This compound was identified as luteolin by analysis of spectroscopic data. Chemical compounds isolated in this article Luteolin (PubChem CID: 5280445); p -iodonitrotetrazolium chloride (PubChem CID: 64957); Amphotericin B (PubChem CID: 5280965); Gentamicin and (PubChem CID: 6419933); Hexane (PubChem CID: 8058); Methanol (PubChem CID: 887); Ethanol (PubChem CID: 702); Dimethylsulfoxide (PubChem CID: 679); Quercetin (PubChem CID: 5280343); Gallic acid (PubChem CID: 370). [ABSTRACT FROM AUTHOR]

The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000 AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 21 days. EOMP used alone limited the microbial deterioration of minced meat ( P < 0.05). Furthermore, the combination between EOMP and BacTN635 led to a decrease in TBARS values and slowed down the accumulation of MetMb. This combination was more efficient ( P < 0.05) against microflora proliferation and enhanced the sensory acceptability extending thus the shelf life of meat beef by approximately 7 days. On the basis of these results, physicochemical and sensorial parameters could be used for constructing regression models to predict overall acceptability. Overall, the strongest preservative effect was achieved by using the combination of EOMP at 0.5% with BacTN535 at 1000 AU/g. [ABSTRACT FROM AUTHOR]

Demand for safe and healthy meat products with minimal synthetic antioxidants was dramatically increased. In addition, research on meat packaging is building momentum, primarily driven by severe consumer concerns about safety and quality. Therefore, the meat industry requires natural antioxidants to slow down the chemical oxidation processes. The current review examined the incorporation of natural antioxidants into active film and coatings, and other impacts on the various biopolymer films' barrier, optical, physical, mechanical, antioxidant, and antibacterial properties are well discussed. Likewise, the potential use of natural antioxidants in meat packaging was also evaluated. As a natural preservative, plant extract improves stored meat product quality by microflora growth limitation and prevents lipid/protein oxidation. Accordingly, plant extract presents a future option for developing environmentally friendly active films in the meat industry. [Display omitted] • Natural antioxidant (NA) can be incorporated into films/coatings. • NA increases the chemico–physio–mechanico characteristics in food packaging. • Reinforced by NA, films/coatings preserved antioxidant and antimicrobial potential. • Enriched by NA, films/coatings enhanced meat products quality. [ABSTRACT FROM AUTHOR]

During preparation, processing, and distribution, the spoilage of meat products has been causing a negative economic impact in the meat industries. In addition, lipid/protein oxidation and deterioration resulting from microorganisms' development are other concerns verified during the storage of meat and meat derivatives. In this sense, the meat industry has designed biopolymers-based materials containing biomolecules as active packaging to diminish losses and improve the shelf-life of these products. Here, we examined the loading of essential oils in the active films and coatings. Their impact on the chemico–physio–mechanico properties and antioxidant and antibacterial potential of the numerous biopolymer films for packaging meat and derived products are discussed. The potential use of essential oils incorporated into biopolymer network matrices of these films was also evaluated. This review also covers the biological effects of different types of edible films and the influence of these functional packaging on improving meat product quality. Interestingly, active films containing essential oil present a future approach and an environmentally friendly solution in the meat industry. In general, active food packaging revealed suitable technology to improve meat quality and reduce waste in the food industry. [Display omitted] [ABSTRACT FROM AUTHOR]

Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry. [Display omitted] • Bioactive compounds from plant materials can be used as encapsulating agents. • Spray-drying and extrusion are effective and scalable encapsulation techniques. • Microencapsulation preserves bioactive compounds. • Microencapsulated natural antioxidants can enhance meat products quality. [ABSTRACT FROM AUTHOR]

The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and 0.624%, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 14 days. The results showed that EAE significantly (P <.05) delayed the formation of thiobarbituric acid-reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner, indicating that EAE had a protective effect against lipids and protein oxidation. Concomitantly, an increase of redness and loss of lightness and yellowness was observed. Furthermore, two multivariate exploratory techniques, namely Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied to all obtained data describing the main characteristics attributed to refrigerated meat samples. During storage time, the used chemometric approaches were useful in discriminating meat samples, and therefore offers an approach to underlay connections between meat quality features. The obtained findings demonstrated the strong potential of EAE as a natural preservative in meat and meat products. [ABSTRACT FROM AUTHOR]

• Bacillus velezensis OEE1 antifungal compounds inhibit growth of Verticillium dahliae. • B. velezensis OEE1 effectively colonize and enhance growth of in vitro olive plants. • B. velezensis OEE1 is a promising BCA to control VWO under field conditions. The use of antagonists in the biocontrol of soilborne pathogens is a promising approach to manage many diseases. In this context, Bacillus velezensis strain OEE1, isolated from endogenous root tissue of olive trees, showed the most effective antifungal activity under in vitro conditions against V. dahliae with inhibition rate exceeding 92% using the dual culture method to investigate effects of diffusible compounds. This antagonism was also demonstrated with volatile and extracellular compounds where fungus growth was reduced by about 40% and 60% respectively. Gnotobiotic study of axenic in vitro olive plants, artificially inoculated with V. dahliae, using B. velezensis OEE1 cells led to a considerable reduction in Verticillium wilt severity and the disease index effectively decreased for preventive and curative treatments. Vegetative growth showed equally an interesting improvement. These potentialities are provided due to the production of numerous secondary metabolites detected by antibiotic biosynthesis genes amplification. The efficacy of B. velezensis OEE1 to suppress Verticillium wilt of olive tree was evaluated also under field conditions. This experiment revealed that B. velezensis OEE1 significantly decreased final mean disease severity index (FMS), percentage of dead plants (PDP) and area under disease progress curve (AUDPC) and reduced similarly microsclerotia density in the naturally infested soil. [ABSTRACT FROM AUTHOR]