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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.

Phycocyanine (PC) is a water-soluble, non-toxic and bioactive (antioxidant, anti-inflammatory, antitumor, etc.) phycobiliprotein isolated, mainly, from cyanobacteria. Due to its several properties, PC is considered to be a rising biomolecule for Industrial exploitation, and has become an important research axis in order to promote its production, and optimize its biotechnological applications. The aim of this review article was to discuss the basic, and recent properties and applications of PC, and to bring together data on various aspects of PC stabilization, and PC nanopar-ticles formulation. In addition, an overview of the main structural characteristics and process-ses of PC extraction and purification were also discussed. The recent scientific research findings concluded that PC is a promising both functional, and bioactive additive in industry, especially, in food as a dye, in imaging as a fluorescent labeling agent, and in the phar-maceutical and nano-pharmaceutical field as a bioactive molecule and nanopar-ticles, particularly, due to it antitumor capacity. Phycocyanine is, thus, a promising bio-active molecules in pharmacological, and medical fields.[La phycocyanine (PC) est une phycobiliprotéine, hydrosoluble non toxique, bioactive (anti-oxydantes, anti-inflammatoires, anti-tumorales, etc) isolée, principale-ment, à partir des cyanobactéries. En raison de ses propriétés, la PC est consi-dérée comme étant une biomolécule hautement exploitable en industrie et est devenue un axe de recherche crucial afin de promouvoir sa production et de maitriser ses appli-cations biotechnologiques. Le présent article de synthèse a pour objectif de discuter les propriétés et applications basiques et récentes de la PC et de regrouper les données sur les différents aspects de la stabilisation et de la formulation de nano-particules de PC. Par ailleurs, une vue d’ensemble des principales caractéristiques struc-turales et des processus d’extraction, de purification de la PC sont également abordés. Les récents résultats de recherche scientifiques ont conclu que la PC est un additif, à la fois, fonctionnel et bioactif prometteur dans l’industrie, notamment, alimentaire, en tant que colorant, dans l’imagerie, en tant qu’agent fluorescent de marquage et dans le domaine pharmaceutique et nano-pharmaceutique, en tant que molécule et na-noparticules bioactives, particulièrement en oncologie, où elle a la capacité de bloquer la pro-lifération des cellules cancéreuses. La PC est, donc, une biomolécule prometteuse en pharmacologie et en médecine.]

Arthrospira platensis is an edible cyanobacterium with high nutritional value. Even though A. platensis is not a marine species, it can be adapted to higher salinities, a strategy that could allow mass cultivation using brackish or saline water. In this work A. platensis was long-term adapted at different salinities (5–60 g/L NaCl added as natural sea salt) to evaluate the growth and biochemical composition of the biomass produced. Biomass production was enhanced in salinity up to 40 g/L NaCl, while at 60 g/L NaCl biomass production slightly decreased. However, it displayed higher values compared to the conventional Zarrouk growth medium. By increasing the salinity, carbohydrate content increases, while proteins, phycocyanin, carotenoids, and total phenolics decreased. Biomass content in lipids, and chlorophyll along with the antioxidant capacity of extracts, was not significantly affected. A. platensis tended to increase the unsaturated fatty acids, while amino acid composition was not significantly affected by the increased salinity. However, in vitro protein digestibility was negatively affected when salinity was above 20 g/L NaCl. It was macroscopically observed that trichomes were longer at higher salinities, and especially at 40 g/L NaCl. The results suggest that A. platensis when acclimated in long-term can be grown successfully at various salinities.

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.