The objective of this work is to demonstrate the importance of the aqueous extract of Opuntia ficus indica species in the preservation of beef and to maintain the microbiological quality of beef by slowing the rate of proliferation of microorganisms of intrinsic and extrinsic alteration (Staphylococcus aureus, Pseudomonas aeorogenosa, Bacilus substilis, Listeria monocytogenes, Eschirichia coli, Enteroccocus fecalis and Selmonela thyphi). For this, we applied the extract directly to the beef and then performed a series of sensory analyses. The aqueous extract of Opuntia ficus indica L. leaf showed better antibacterial activity with an inhibition zone ranging from 16-21 mm at a concentration of 100%.The study's findings indicate good bacterial and sensory quality. The majority of the tasters preferred the meat preserved with the aqueous extract.
This study was devoted to phytochemical screening and evaluation of biological properties, namely, the antimicrobial activities of hydroethanolic and infusion extracts prepared from Algerian Sahara Matricaria pubescens (Desf). Phytochemical tests applied to the studied plant showed the presence of several families of chemical compounds, including tannins and flavonoids. The in vitro antimicrobial activity of M. pubescens extracts was moderate, while the gram-positive bacteria were more sensitive than the gram-negative strains (MIC values between 10 and 20 mg/mL). The contemporary presence of bioactivities suggests that the Saharan M. pubescens (Desf) may be a source for such new preservatives in the food and pharmaceutical industries.
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