Microbiological profile and modeling the survival of Escherichia coli ATCC 25922 in Amlou: A traditional Moroccan spread food

Evaluating the Impact of Argan Oil, Sugar, and Peptone Concentrations on the Survival of Escherichia coli

“…At the highest sugar concentration, the DR was approximately five-fold higher than that at the lowest concentration. This suggests that osmotic stress induced by elevated sugar levels exerts a detrimental effect on bacterial cells, corroborating the findings of our previous study [3].…”

“…E. coli survival in the presence of peptone can be explained through several mechanisms, including nutrient limitation and growth dynamics, toxicity and inhibitory effects, and substrate utilization dynamics [6][7][8]. However, more research is needed to fully understand the mechanism via which peptone affects E. coli survival in Amlou [3].…”

“…Escherichia coli, a well-known pathogenic bacterium, has been identified in various food sources, leading to foodborne illnesses. Its presence in food items such as Amlou can pose serious health risks, especially if consumed by vulnerable populations like the elderly, children, and those with compromised immune systems [3]. Moreover, the unique composition of Amlou, with varying concentrations of argan oil, sugar, and proteins, could influence the survival dynamics of this bacterium.…”

Amlou inspired spread: Formulation and characterization of new spread based on Ziziphus lotus L. fruit, argan oil, and honey

“…Among Moroccan local products, Amlou is a traditional Moroccan culinary specialty from the Souss region, and one of the country's most prized local products [ 16 ]. It's a highly nutritive spread preparation made from three ingredients namely; Argan oil, roasted sweet almonds, and honey [ 17 ].…”

“…100 g of Amlou provides around 690 kcals, 8.7 g of protein, 67 g of fat, 23 g of carbohydrates, 111 mg of calcium, and 108 mg of magnesium [ 18 ]. Currently, other altered Amlou products are found in the Moroccan market such as Amlou using argan oil, peanuts, and honey or Amlou using sunflower or soybean vegetable oil, peanuts, and honey [ 16 ]. The main objective of this study was the formulation of a new spread using Z. lotus fruits, argan oil, and honey.…”