The aim of the present study was to extract starch from acorn (

The aim of this work was to study the chemical composition, antioxidant properties and antibacterial activity Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional organic cultivation conditions. Analysis composition showed high sugar contents whatever conditions tested cultivar, ranged from 2.7 7.39%. Protein varied 5.94 7.82 4.41 7.15% conditions, respectively. Moreover, essential oils (EOs) levels limonene trans-anethole. Data analysis EOs that E1 E4 cultivars...

Essential oils and ethanolic extracts of seeds seven organically conventionally grown accessions (E1, E2, E3, E4, E5, E6, E7) fennel (Foeniculum vulgare Mill.) were examined for their chemical constituents, antioxidant antibacterial activities. Accession E7 presented the highest essential oil yields 4.30 ± 0.45 3.24 0.46%, respectively, organic conventional mode. However, E6 noted lowest extract yield in two modes cultivation. Gas chromatography/mass spectrometry analysis revealed presence...

In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). extraction yield was about 34.5%. Thus, the extracted physical functional properties were studied. Acorn had high purity represented by low proportions (0.92%) lipids (0.51%) with pH 5.3. swelling power 20.76 g/g, while solubility 64.22% at 90°C which suggests that potential for use food industries....

The preservation of raw ovine, bovine and caprine milks by the activation their natural lactoperoxidase (LP) systems was investigated. LP system samples activated adding different amounts sodium thiocyanate percarbonate to give three concentrations hydrogen peroxide: 7, 14 28 mg/L 15, 30 60 mg/L, respectively. Each type milk, caprine, analysed after being treated as follows: Control (C), inactivated (T0), with (7, mg/L) peroxide (15, stored at 4°C for 72 h. results indicated that (SCN − ) (H...

ABSTRACT One hundred sixty psychrotrophic lactic acid bacteria (LAB) isolated from wild and aquacultured fresh fish were identified by biochemical molecular methods using 16S‐23S rRNA spacer analysis 16S rDNA sequencing. LAB strains characterised according to their technological properties including acidifying capacity, antibiotic resistance proteolytic, lipolytic enzymatic activities, as well antimicrobial against pathogenic spoilage in order select the most suitable for use starter...

Saint‐Paulin cheese was made from cow’s milk refrigerated at 4 °C for 72 h and preserved by the lactoperoxidase (LP) system. The effect of LP system on microbiological, physicochemical biochemical properties over a ripening period 23 days investigated, using control (C0), LP‐inactivated (C1) LP‐activated (LPA). LPA treatment showed least contamination in flora count, particularly salt‐tolerant bacteria end period. had significantly lower coliform, yeasts mould counts ( P < 0.05) than...

The preservative effect of refrigerated and vacuum-packed sea bass (Dicentrarchus labrax) fillets inoculated with four mixtures lactic acid bacteria (LAB) (Lactococcus lactis, Lactobacillus plantarum, Carnobacterium piscicola) incorporated citrus essential oil (CEO) was evaluated on the basis microbiological biochemical analysis.Initially, showed high nutritional quality. During storage, lipid contents did not show a significant decrease in any fish fillets; meanwhile, important proteolysis...

Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL pasteurised milk. Fennel did not affect the viability yoghurt starters during fermentation. Based on sensory analysis, only 5‐µL FEO concentration incorporated order to investigate physicochemical microbiological properties enriched storage. Results showed that significantly quality after acidification ( P > 0.05). However, total solid content, syneresis lightness (L*) differed...

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect refrigeration on the evolution physicochemical parameters in relation to quantitative variation microbial population ripening investigated. Microbiological analyses were performed raw samples after curding, 2, 9, 16, 23, 30, 37 time. under showed highest count proteolysis level. duration storage significantly reduced yield as a result important...

Abstract The inhibition capacity of four combinations three lactic acid bacteria (LAB) ( Lactococcus lactis, Lactobacillus plantarum and Carnobacterium piscicola ) has been demonstrated against Listeria monocytogenes in fresh farmed sea bass fillets artificially contaminated. gave promising results, having a significant bacteriostatic effect all tested microflora, during 21 days vacuum storage at 4 °C. Throughout storage, biochemical alteration appeared more pronounced inoculated with pure ,...

The current study aims to evaluate the antimicrobial activity of eight essential oils (EOs) against multidrug-resistant Escherichia coli strains, producing extended-spectrum β-lactamase (ESBL) enzymes and isolated from foods. Disc-diffusion assay showed that inhibition diameters generated by EOs varied significantly among tested strains. In fact, extracted Thymus capitaus, Eucalyptus camaldulensis, Trachyspermum ammi Mentha pulegium exerted an important effect with zones between 20 27 mm....

Anti-Listerial Activity of Oregano and Cinnamon Essential Oils in Vacuum Packed Ground Ovine Meat during Refrigerated Storage

Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and beneficial effects on human health. Nowadays, there a growing interest in olive enrichment with medicinal plants. In this regard, Artemisia absinthium an edible source of antioxidants. The aim present study was improve oxidative stability nutritional value Organic Tunisian Chetoui by phenolic compounds absinthium. carried out maceration ultrasound-assisted extraction did not affect...

The aim of the present work was to optimize formulation a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients enhance both technological textural properties this product using mixture design approach. Optimally formulated with acceptable as close possible those control studied. microstructure analysis cooked uncooked performed. Cox response trace plots revealed that increasing amounts flour semolina resulted in an increase cooking quality...

This study aimed to evaluate the physicochemical, microbiological, rheological and sensorial properties of yoghurt enriched with phytosterols (1.6%) /or lactulose (6%), during refrigerated storage. Compared control yoghurt, postacidification syneresis were reduced in all samples. Besides, starter counts affected neither by nor addition, Otherwise, samples both had a lower oxidationand better properties. Also, their sensory characteristics appreciated consumers.

The effect of mixed starter cultures on biogenic amine production was examined during the ripening process dry camel meat sausage. Changes in pH, moisture content, proteolysis, microbial counts and lipid oxidation were also studied. combination three amine-negative bacteria, resulted a drastic reduction production. highest total free amino acid concentration observed batches manufactured with cultures. bactericidal properties L. sakei improved hygienic quality sausages by decreasing number...