Search

Employing post-harvest treatments to maintain pomegranate fruit quality during storage is a prevalent practice within the food industry. IMAZALIL (IMZ), a fungicide, has demonstrated efficacy in reducing both the incidence of chilling injury symptoms and the presence of pathogenic fungi. This study aims to assess the impact of IMZ treatment on the technological quality (weight loss, color attributes (C* and h°), pH, titratable acidity, and total soluble solids), nutritional properties (total sugars content), and functional properties (total phenolic compounds (TPC) and total anthocyanin content (TAC)) in pomegranate fruits of the 'Sefri Ouled Abdellah' and 'Kingdom' cultivars. These fruits were collected in the Beni Mellal region and immediately stored at 4 °C for 120 days. Untreated pomegranates exhibited significant degradation in overall quality when stored in cold conditions. The fruits treated with IMZ are characterized by a major loss in weight (3.41% to 20.11%) compared to the control fruits (1.62% to 13.19%). This was accompanied by more pronounced color degradation in the IMZ-treated fruits relative to the control. This study substantiates the effectiveness of IMZ treatment in prolonging the post-harvest quality of pomegranates during cold storage, demonstrating superior efficacy in delaying losses in bioactive compounds by 39.44% and enhancing nutritional properties by 18.84%. This finding initiates the exploration of optimal IMZ concentrations and the best treatments to maintain the overall quality of pomegranate fruits. [ABSTRACT FROM AUTHOR]

Olive oil, extracted from olive fruits (Olea europaea), is renowned for its distinctive flavour, nutritional richness and health benefits. The aim of this comparative study is to analyze olive oil from several TADLA perimeter units, including Province of AZILAL, FQUIH BEN SALAH, BENI MELLAL, ZAOUIT CHEIKH, and BRADIA. The oil under investigation was extracted from olives of the Moroccan Picholine variety, by a discontinuous system including grinding, pressing and decanting. Significant variations were found at the values of the studied parameters. The results of our study showed that Olive oil from FBS and BM are classified as an extra virgin olive. However, olive oils from ZC, BR and AZ are classified as virgin olive oil. Sample from FQUIH BEN SALAH province had the lowest Free Fatty Acids (FFA) and peroxide values 0.236% oleic acid and 3.434 méqO2/Kg respectively. While the highest FFA value found was the olive oil obtained from AZILAL (1.084% Oléic Acid) and the highest Peroxide value was obtained in the sample from BRADIA (8.108 méq O2/Kg). E232, E270 and delta K values of all samples were under the limit fixed by IOC for virgin olive oil. Polyphenols content of ZAOUIT CHEIKH, FQUIH BEN SALAH and BRADIA oils are relatively high with values equal to 1.347, 1.082, and 1.141mg GA/100ml extract respectively. DPPH test showed that ZAOUIT CHEIKH oil had the greater antioxidant capacity.

This study set out to examine how feeding local ewes a diet including cactus fruit waste, or "cactus silage," affected their milk production and quality as well as how well their lambs did while nursing. On a farm, researchers studied the feeding habits of the Sardi breed, a native sheep species. The animals were divided into two groups; one was given a standard diet (CD) and the other cactus silage (SD). We The milk production was tracked every day and the milk composition features were analyzed every week. There was a 14.8% increase in milk yield, with the SD diet producing an average of 31.15 kg and the CD diet 27.14 kg. A significantly significant difference (p<0.05) in SD was seen in the average daily gain (ADG) of lambs during the lactation period when contrasted with the CD lot. In contrast to the CD lot 154 g/d ADG, the SD lot was 199 g/d. With the exception of fat content, which shown more variability for both treatments (p<0.05), the treatments did not impact the density, freezing point, or protein levels of the milk samples. There was significant fluctuation in the physicochemical properties of ewe's milk over the weeks of lactation, with values ranging from very high (p < 0.001) to very high (p<0.01). Cactus silage (SD) may be a good alternative to the conventional feed for female sheep, according to the research, since it has no discernible negative impact on their productivity. Cactus silage is a cost-effective alternative to other feeds for sheep in arid regions, thus it is reasonable to consider it. [ABSTRACT FROM AUTHOR]

Introduction: Many beneficial compounds found in fig leaves can be used in tea and medicine. These compounds aid with digestion, reduce inflammation, and treat diabetes and bronchitis. Chetoui, Malha, Ghoudane, and Onk Hmam fig leaf hydro-ethanol extracts from Eastern Morocco were analyzed for metabolites and biological activities. Methods, results, and discussion: HPLC-UV examination revealed that the leaf extract included mainly caffeine, rutin, and ferrulic acid. Spectrophometric results show that Malha leaf is rich in polyphenols (62.6 ± 1.3 mg GAE/g) and flavonoids (26.2 ± 0.1 mg QE/g). Chetoui leaf contains the highest vitamin C content (8.2 ± 0.1 mg Asc A/100 g DW), while Onk Hmam leaf has the highest condensed tannin (4.9 ± 0.1 mg CatE/g). The investigations found that all leaf extracts were antioxidant-rich, with strong Pearson bivariate correlation between bioactive polyphenol levels and antioxidant tests for DPPH, β-carotene, ABTS, and TAC (values of −0.93, −0.94, −0.85, and 0.98, respectively). The coefficients for flavonoid content were −0.89, −0.89, −0.97, and 0.80, respectively. Disk diffusion and MIC results show that the hydro-ethanol fig leaf extracts eliminate fungi and bacteria. In addition, these fig leaf extracts showed promise cytotoxicity against the breast cancer cell lines MCF-7, MDA-MB-231, and MDA-MB-436 and an interesting selectivity index. In silico leaf bioactive component analysis revealed that myricitin inhibited NADPH oxidase the greatest (gscore −6.59 Kcal/mol). Trans-ferulic acid inhibits Escherichia coli beta-ketoacyl-[acyl carrier protein] synthase (−6.55 kcal/mol), whereas quercetin inhibits Staphylococcus aureus nucleoside diphosphate kinase (−8.99). CYP51 from Candida albicans is best treated with kaempferol and myricitin. Both had a glide gscore of −7.84 kcal/mol. Rutin has the most potent Sespace 3 anticancer activity, with a glide gscore of −7.09 kcal/mol. Conclusion: This research indicates that fig leaf extracts from the region can be used in medicine, food, natural cosmetics, and breast cancer prevention. To maximize the value of these leaves, their use must be carefully studied. Naturally, this fortunate tree's diversity must be preserved and enhanced. [ABSTRACT FROM AUTHOR]

Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

Introduction: Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. Methods: This study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo , var. Fonzy), watermelon (Citrullus lanatus , var. Augusta), and muskmelon (Cucumis melo , var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol. Results and discussion: Comparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products. [ABSTRACT FROM AUTHOR]

Given the global decline in adherence to the Mediterranean Diet (MD), even within its native region, it is key to identify the factors influencing this trend to mitigate the negative health outcomes associated with westernized diets. To this end, 4025 individuals (49.6% women, 42.6 ± 14.2 y/o) from Greece, Italy, Morocco, Slovenia, and Tunisia remotely completed a series of measures assessing motives, attitudes, and psychosocial factors related to MD adherence, which was evaluated using the MEDAS questionnaire. The results suggested medium-to-low adherence across all countries, with the highest adherence in Italy and Morocco and the lowest in Slovenia. Structural equation modeling revealed that positive attitudes toward the healthiness of food were the strongest predictors of adherence, whereas picky eating was a significant negative predictor in all countries except Greece. Adherence to the MD was positively influenced by health motivations in Morocco and weight control in Slovenia and Greece, while sensory appeal negatively influenced adherence in Italy. Additionally, price and convenience were significant barriers in Tunisia and Greece, whereas a preference for local and seasonal foods promoted adherence in Morocco and Greece. Overall, our findings underscore the need for country-specific interventions and policies that address distinct local factors and motivations to ease favorable shifts in dietary patterns toward MD principles. [ABSTRACT FROM AUTHOR]

Carob (Ceratonia siliqua L.), a plant native to the Mediterranean, is a member of the legume family and its fruit is called a pod. The flesh of the pod (pulp) is very rich in sugar, while the seeds are high in protein. The pod is also a good source of minerals such as potassium, calcium and phosphorus. It is rich in polyphenols and antioxidants. Due to its nutritional composition, it is suitable for improving human well-being. This article reviews the chemical composition of locust bean fruit and its biological effects on human health. Understanding the traditional uses of locust bean fruit in relation to its potential as an anti-diabetic agent is important in view of the numerous recent scientific studies on its pharmacological properties. The study focuses on in vivo and in vitro antihyperglycemic research, as well as the nutritional profile and potential food applications of this natural product for food formulation and fortification. Based on its chemical and pharmacological properties, this species is believed to have beneficial preventive and therapeutic effects, particularly in hyperglycemia. Researchers can further extract and isolate bioactive compounds from different carob fractions to develop pharmaceutical products and functional foods for the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the influence of drying by fluidization technology, compared to a traditional solar drying, on phenolic compounds of Moroccan Myrtus communis L. and Olea europaea L. species. Two main parameters of drying by fluidization (air speed (0.3-1 m/s for myrtle leaves and 1-3 m/s for olive leaves) and air temperature (40-60 °C for the two plants leaves)) were modified and controlled. Results showed that high loss values in total polyphenols (TPP) and flavonoids (TF) were observed at (60 °C; 0.3 m/s) for myrtle leaves and at (60 °C; 1 m/s) for olive leaves. However, these compounds were more stable at (40 °C; 1 m/s) for myrtle leaves and at (40 °C; 3 m/s) for olive leaves. Regarding the solar drying method, the results showed that, for myrtle leaves, high losses were observed in the TPP and TF contents, compared to the fluidization method for all processing parameters. For olive leaves, traditional solar drying gives products with phenolic contents similar to those obtained by fluidization drying, especially at (60 °C; 3 m/s). The findings indicated that employing the fluidization drying method might be a suitable approach for enhancing the conservation of bioactive compounds within myrtle and olive leaves. [ABSTRACT FROM AUTHOR]

Background. Virgin olive oil is highly valued for its sensory attributes and health benefits, primarily due to its rich composition of monounsaturated fats, polyphenols, and tocopherols. However, during storage, oxidative processes can lead to the deterioration of these compounds, resulting in off-flavors, reduced nutritional value, and overall loss of quality. Material and methods. The aim of this work was to evaluate the impact of the fortification of virgin olive oil, obtained by harvesting olives of the Moroccan Picholine variety in a discontinuous system, with Rosmarinus officinalis L. essential oil at three different concentrations (OOR1 = 0.025%, OOR2 = 0.05% and OOR3 = 0.1%) on the quality and oxidative stability of fortified olive oil during a year of storage. The quality evaluation (acidity, peroxide value) was carried out monthly. The K232, K270, polyphenol content and color assessments and a sensory evaluation were carried quarterly. Results. The results show that after adding Rosmarinus officinalis L. essential oil, the acidity and peroxide value of the olive oil decreased immediately, especially for OOR3 (0.87% oleic acid and 2.51 mequiv of O2/kg respectively) compared to the control. Fortification had a significant effect on quality parameters (free fatty acids, peroxide value, K232, K270, color assessment and sensory evaluation). However, polyphenol content did not exhibit significant changes throughout the storage period. Conclusion. Overall, this study revealed a remarkable improvement in the quality of virgin olive oil after fortification with Rosmarinus officinalis L. essential oil. [ABSTRACT FROM AUTHOR]