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Djenane D, Ben Miri Y, Ariño A. 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-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
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.
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Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
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Lazarov A, Stankov S, Fidan H, Gandova V, Stoyanova A. Physicochemical parameters of food emulsion products with summer savory (Satureja hortensis L.) essential oil. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Summer savory (Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in the food industry. The present work aims to determine the physicochemical parameters of food emulsions containing the essential oil. The summer savory essential oil with main components carvacrol (63.71%), γ-terpinene (20.47%), and p-cymene (5.08%) was used in this study. Several model variants of emulsions have been developed with varying amounts of emulsifier (2 and 3% soy protein isolate), oil phase (20 and 40% sunflower oil), and essential oil (0.2 and 0.4%). The following physicochemical parameters of the emulsion were determined: Gibbs free energy, enthalpy, and entropy. This parameter was used to determine the thermal effect of the system. The process was determined as exothermic with the negative enthalpy. Emulsions prepared with 2% soybean protein isolate, 40% oil phase, and 0.4% essential oil were characterized by some good results with high equilibrium constants and high Gibbs energies. Model variants of salad diet dressings had also been developed, with 0.2 and 0.3% essential oil, which were qualified by sensory analysis. The overall evaluation of salad dressings showed that the evaluators perceived with best sensory properties in those with 0.2% essential oil.
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Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kazemi M, Niazi A, Yazdanipour A. Extraction of Satureja Rechingeri volatile components through ultrasound-assisted and microwave-assisted extractions and comparison of the chemical composition with headspace solid-phase microextraction. JOURNAL OF ESSENTIAL OIL RESEARCH 2021. [DOI: 10.1080/10412905.2021.1975575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Maryam Kazemi
- Department of Chemistry, Arak Branch, Islamic Azad University, Arak, Iran
| | - Ali Niazi
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Atisa Yazdanipour
- Department of Chemistry, Central Tehran Branch, Islamic Azad University, Tehran, Iran
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Ferrentino G, Morozova K, Horn C, Scampicchio M. Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants. Curr Pharm Des 2020; 26:519-541. [PMID: 31965940 DOI: 10.2174/1381612826666200121092018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. METHODS The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. RESULTS The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. CONCLUSION In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.
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Affiliation(s)
- Giovanna Ferrentino
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Christine Horn
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Free University of Bolzano, Faculty of Science and Technology, Piazza Universita 1, 39100 Bolzano, Italy
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Djenane D, Aboudaou M, Djenane F, García-Gonzalo D, Pagán R. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods 2020; 9:foods9091336. [PMID: 32971898 PMCID: PMC7555406 DOI: 10.3390/foods9091336] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/13/2020] [Accepted: 09/17/2020] [Indexed: 12/13/2022] Open
Abstract
The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Correspondence: ; Tel.: +213-779-001-384; Fax: +213-261-861-56
| | - Malek Aboudaou
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Fatiha Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud MAMMERI University, P.O. Box. 17, Tizi-Ouzou RP 15000, Algeria;
- Département Recherche & Développement, Isser Délice SARL, ISO 9 International, BP 10, 35230 Isser, Algeria;
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain; (D.G.-G.); (R.P.)
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Detsi A, Kavetsou E, Kostopoulou I, Pitterou I, Pontillo ARN, Tzani A, Christodoulou P, Siliachli A, Zoumpoulakis P. Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix. Pharmaceutics 2020; 12:E669. [PMID: 32708823 PMCID: PMC7407519 DOI: 10.3390/pharmaceutics12070669] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/24/2020] [Accepted: 06/25/2020] [Indexed: 12/12/2022] Open
Abstract
Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers' formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.
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Affiliation(s)
- Anastasia Detsi
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Eleni Kavetsou
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Ioanna Kostopoulou
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Ioanna Pitterou
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Antonella Rozaria Nefeli Pontillo
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Andromachi Tzani
- Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; (E.K.); (I.K.); (I.P.); (A.R.N.P.); (A.T.)
| | - Paris Christodoulou
- Institute of Chemical Biology, National Hellenic Research Foundation, Vassileos Constantinou Ave. 48, 116 35 Athens, Greece; (P.C.); (A.S.)
| | - Aristeia Siliachli
- Institute of Chemical Biology, National Hellenic Research Foundation, Vassileos Constantinou Ave. 48, 116 35 Athens, Greece; (P.C.); (A.S.)
- Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Chemical Biology, National Hellenic Research Foundation, Vassileos Constantinou Ave. 48, 116 35 Athens, Greece; (P.C.); (A.S.)
- Department of Food Science and Technology, Universisty of West Attica, Ag. Spyridonos Str., Egaleo, 12243 Athens, Greece
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Aboudaou M, Ferhat MA, Hazzit M, Ariño A, Djenane D. Solvent free-microwave green extraction of essential oil from orange peel (Citrus sinensis L.): effects on shelf life of flavored liquid whole eggs during storage under commercial retail conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00239-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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