Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Abstract

BACKGROUND Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and their compounds have been tested against Anisakis. In this study the effectiveness of Tunisian olive oil with different spices or plants (cardamom, cinnamon, ginger, laurel, and rosemary) was tested against Anisakis larvae type 1. RESULTS For the in vitro test, larvae were submerged separately in the oils mentioned above and observed to check viability. Cinnamon oil was the most effective against parasites with lethal time (LT) scores being LT50 = 1.5 days and LT100 = 3 days, followed by rosemary. Laurel, cardamom, and ginger oils were less effective. For the ex vivo experiment, cinnamon, and rosemary oils were tested in anchovy fillets, previously artificially parasitized. Cinnamon was the most effective against parasites (dead after 4 days) as compared to rosemary (7 days). CONCLUSION The use of cinnamon and rosemary‐flavored olive oil in the industrial marinating process can be considered as an efficient alternative to the freezing process required by European Regulation EC No 853/2004 to devitalize Anisakis. © 2019 Society of Chemical Industry

The Curative Effect of Zingiber Officinale and Cinnamomum Zeylanicum Extracts on Experimental Trichinella Spiralis Infection

“…Similarly, El-Sayed (2017), stated antiparasitic effect of Zingiber o cinale on Toxocara canis, and, Merawin et al (2010) reported that Zingiber o cinale rhizome extract was effective against Diro laria immitis.The antiparasitic effect of Cinnamomum zeylanicum could be elucidated by its abundant content of trans-cinnamaldehyde and proanthocyanidin tannins (Williams et al 2015). In agreement with our nding was that of Trabelsi et al (2019) who studied the anti-parasitic effect of cinnamon extract on Anisakis and reported its lethal effect on Anisakis larvae type 1 both in vivo and in vitro.…”

“…Cinnamomum zeylanicum (cinnamon) is derived from a Greek word that means sweet wood and comes from the inner bark of tropical cinnamon trees (Vinitha and Ballal 2008). Cinnamon showed antiparasitic effect against Anisakis larvae (Trabelsi et al 2019), Babesia and Theileria (Batiha et al 2020). The present study was carried out to assess the parasiticidal and both pro and anti-in ammatory effects of Zingiber o cinale and Cinnamomum zeylanicum extracts against T. spiralis in experimentally infected mice in enteral and parenteral phases.…”

Development of a predictive model for the shelf-life of Atlantic mackerel (<em>Scomber scombrus</em>)

“…In this regard, according to other studies (Giuffrida et al, 2013;Huss, 1995), the results of the present manuscript demonstrate that most relevant quality modifications of the whole refrigerated Atlantic mackerel are especial-ly explained by the bacterial growth on skin and gills which are always, as well known, more contaminated than the flesh. Moreover, the mucus of these sites is rich in proteins, glucides and lipids as well as in several ammonia excreta which can be metabolised in off-flavour substances by bacteria (Gram and Huss, 1996;Trabelsi et al, 2021).…”

“…The same mathematical model was previously proposed to model the storage life of Gilthead Seabream obtaining performing results (Giuffrida et al ., 2013 ; Gram et al ., 1987 ; Valenti et al ., 2016 ). Fresh seafood is characterized by a short shelf-life which mostly depends on microbial activity (Arab et al ., 2020 ; Ozogul et al ., 2020 ; Trabelsi et al ., 2019 ). The metabolism of certain specific spoilage bacteria leads to the formation of products responsible for off-flavors, offodors and color variations once reached certain loads (Cheng and Sun, 2015 ).…”

Effectiveness of essential oil from the Artemisia herba-alba aerial parts against multidrug-resistant bacteria isolated from food and hospitalized patients

“…Nowadays, disciplines such as ethnobotany and ethnopharmacology, which aim to study and develop natural drugs to treat patients and validate traditional use of medicinal plants, have aroused growing interest from the scientific community (Anand et al 2019). In this regard, several herbs and plants were used not only as preventive and therapeutic disease treatments but also as natural additives in foods and beverages (Caceres et al 1990;Giarratana et al 2013;Giarratana et al 2016;Trabelsi et al 2019;Anand et al 2020).…”