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Effects of Lactoperoxidase System Activation-Oregano Essential Oilor Chlorine on the Quality of Modified Atmosphere Packaged Fresh-Cut Iceberg Lettuce

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Advances in Microbiology 2019年第6期9卷 525-540页

作者： Ameni Telmoudi Imen Mahmoudi Mnasser Hassouna Unité de Recherche “Bioconservation et Valorisation des Produits Agro-alimentaires (UR 13AGR 02)” école Supérieure des Industries Alimentaires de Tunis (ESIAT) Tunis Tunisia

The present work focused on the effects of the Modified Atmosphere Packaging (MAP) 1 (5% O2 and 10% CO2) or 2 (2% O2 and 5% CO2) and the previous addition of Lactoperoxidase System (LPS) and Oregano essential oil or chlorine washing on the quality of fresh-cut lettuce during refrigerated storage at +4?C. Our results showed the significant effect of this combined treatment on quality improvement during storage. Thus, mesophilic bacteria was reduced in treated samples compared to those untreated with number which not exceeded the critical of 5 × 107 UFC?g-1 (p 2 and CO2 levels created by both atmosphere were not significantly different between the two treatments (p > 0.05). Brightness of lettuce samples was significantly reduced during storage. Thereafter, the PCA data showed the effect of combined treatment on the preservation of hygienic, physico-chemical and sensory quality up to the 7th day of refrigerated storage of these treated samples. The results obtained draw attention to modified atmosphere packaging lettuce and the addition of bio-preservatives which could be an alternative of choice to replace chlorine to preserve the sanitary quality of green products.

关键词： Fresh-Cut Lettuce Modified Atmosphere Lactoperoxidase System Oregano Quality

Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

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Food and Nutrition Sciences 2021年第12期12卷 1269-1286页

作者： Ichrak Charfi Cyrine Moussi Hanene Ghazghazi Afwa Gorrab Riadh Louhichi Salwa Bornaz ecole supérieure des industries alimentaires de tunis Tunis Tunisia Université Libre de tunis Tunis Tunisia Laboratory of Management and Valorization of Forest Resources National Institute for Research in Rural Engineering Water and Forest (INRGREF) University of Carthage Ariana Tunisia Le Groupement Interprofessionnel des Viandes Rouges et du Lait (GIVLait) Tunis Tunisia

The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against E. coli, Salmonella enteritidis and Staphylococcus aureus, were evaluated by disc diffusion method and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC50), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC50 = 0.146) was relatively important compared to conventional cheese (IC50 = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.

关键词： Fresh Double Cream Cheese Clove Essential Oil Antimicrobial Activity Antioxidant Stability

Characterization of <i>Lactobacillus</i>Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties

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Advances in Microbiology 2018年第9期8卷 719-733页

作者： Imen Mahmoudi Olfa Ben Moussa Tedj El Moulouk Khaldi Yves Le Roux Mnasser Hassouna Unité de Recherche “Bioconservation et Valorisation des Produits Agro-alimentaires” (UR 13AGR 02) école Supérieure des Industries Alimentaires de Tunis (ESIAT) El Khadhra Tunis Tunisia Université de Lorraine Unité de Recherche “Animal et Fonctionnalités des Produits Animaux” (UR AFPA) équipe “Protéolyse & Biofonctionnalités des Protéines & des Peptides” (PB2P) Vandoeuvre-lès-Nancy France INRA Unité de Recherche “Animal et Fonctionnalités des Produits Animaux” (UR AFPA) Unité Sous Contrat 340 Vandoeuvre-lès-Nancy France

One hundred strains isolated from bovine raw milk, obtained from different farms, were subjected to different in vitro stress typical of gastrointestinal tract. Twelve strains were able to tolerate pepsin at pH 2, pancreatin and bile salts (0.3%). These bacteria were identified using 16S rRNA gene sequencing. Eight isolates were Lactobacillus plantarum and four were Lactobacillus fermentum. They were not able to degrade mucin and they were γ-haemolytic. All strains had antibacterial activity against Staphylococcus aureus, Listeria monocytogenes and Salmonella thyphimirium. However, only six strains inhibited Escherchia coli. All these showed ability for autoaggregation and/or hydrophobicity properties. They were also characterized in respect to their technological properties. Important acidification and low proteolytic and lipolytic capacities were detected for all strains. In addition, they were able to produce exopolysaccharides and grow at hot and cold temperatures. These bacteria may be used further for manufacturing of functional foods and confirming their suitability as probiotic starter cultures.

关键词： Bovine Raw Milk Lactobacillus plantarum Lactobacillus fermentum Probiotic Functional Foods

Purification of Moringa oleifera Leaves Protease by Three-Phase Partitioning and Investigation of Its Potential Antibacterial Activity

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American Journal of Plant Sciences 2023年第1期14卷 64-76页

作者： Adam Abdoulaye Agossou D. P. Noumavo Durand Dah-Nouvlessounon Messan A. B. Ohin Hasan Bayraktar Farid T. Bade Honoré S. Bankole Lamine Baba-Moussa Farid Baba-Moussa Laboratoire de Microbiologie et des Technologies alimentaires Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Laboratory of Biology and Molecular Typing in Microbiology Faculty of Science and Technology University of Abomey-Calavi Abomey Calavi Benin department of Nutrition and Dietetics Faculty of Health Sciences Yuksek Ihtisas University Balgat-Ankara Turkey Unité de Recherche en Microbiologie Appliquée et Pharmacologie des Substances Naturelles Ecole Polytechnique d’Abomey-Calavi Abomey-Calavi Benin

One of plant-based products for dental care is plant-based proteolytic enzymes which are principally proteases. In order not to damage the protein and bioactive content, an efficient method should be employed for their purifications. As such, three-phase partitioning (TPP) was used to purify protease from moringa (Moringa oleifera). TPP is an emerging, promising, non-chromatographic and economical technology which is simple, quick, efficient and often one-step process for the separation and purification of bioactive molecules from natural sources. It involves the addition of salt (ammonium sulphate) to the crude extract followed by the addition of an organic solvent (butanol). The protein appears as an interfacial precipitate between upper organic solvent and lower aqueous phases. The various conditions such as ammonium sulphate, ratio of crude extract to t-butanol and pH which are required for attaining efficient purification of the protease fractions were optimized. Under optimized conditions, it was seen that, 35% of ammonium sulphate saturation with 1:0.75 ratio of crude extract to t-butanol at pH 7 gave 4.94-fold purification with 96.20% activity yield of protease in the middle phase of the TPP system. The purified enzyme from Moringa oleifera has no antimicrobial effect on the pathogenic bacteria tested. However, this purified enzyme, can be considered as a promising agent, cheap, and safe source which is suitable for using in various industries.

关键词： Three-Phase Partitioning Moringa oleifera Protease Protein Purification Antimicrobial