Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Djenane, Djamel; Gómez, Diego E.; Yangüela, Javier; Roncalés, Pedro; Ariño, Agustín

doi:10.3390/foods8010010

Cited by 32 publications

(48 citation statements)

References 64 publications

(88 reference statements)

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“…For investigating the effect of nanoemulsion containing active ingredients, Mohammadi, Jafari, FaridiEsfanjani, and Akhavan () reported that emulsions containing olive leaf extract (oleuropein) covered the undesirable odor of oleuropein and nanoencapsulated oleuropein‐controlled peroxide value better than unencapsulated oleuropein. By adding the olive leaves extract to raw halal minced beef, Djenane, Gómez, Yangüela, Roncalés, and Ariño () reported that the olive leaves extract had not negatively influence the overall acceptability and bitterness of raw halal minced beef that is opposed to present results.…”

Section: Resultscontrasting

confidence: 84%

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Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD

Soleimanifard

Mahoonak

Sepahvand

et al. 2019

J Food Process Preserv

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In this research, using ethanol/methanol/acetone‐water solvents and semipreparative high‐performance liquid chromatography, the phenolic compounds of the pure olive leaf were extracted. Then, the compounds were encapsulated using a proper lipid mixture and surfactant. For production of nanocarriers, a hot high‐shear homogenization method accompanied with ultrasonication techniques was applied. Next, the optimum nanocarrier was investigated in terms of zeta potential, morphology, thermal behavior, chemical interactions, and crystallinity structure. Results of dynamic light scattering showed that the optimum carrier had lower values of particle size and polydispersity index than the other carriers. Structural and thermal analyses exhibited that the crystalline state of the prepared oleuropein‐loaded nanocarrier was not highly ordered compared with the oleuropein‐free nanocarrier. The Fourier transform infrared spectroscopy analysis showed that oleuropein was successfully accommodated inside wall materials. The sensory analysis of mayonnaise sauce samples represented no significant difference between the mayonnaise sauce containing optimum nanocarriers and the control. Practical applications One of the aims of the application of nanocarriers in the food industry is to improve bioavailability, cover the undesirable odor, flavor, color, and improve solubility of some materials. Results of this work depicted that adding nanocarriers containing olive leaf extract powder as the source rich of oleuropein to the food, such as sauce, could improve the undesirable appearance, color, odor, and flavor of the extract powder (polyphenols such as oleuropein) and also enjoy high durability of antioxidant properties of the polyphenols existing in the nanocarrier. A practical opinion/idea is that encapsulation of olive leaf extract powder as nutraceutical component can be applied to nutritive and pharmaceutical industries as well as production of high‐quality products with whiteness, uniformity/homogeneity, appropriate flowability, and flavor properties. In other words, the results of the present study can be used to formulate appropriate NLC to deliver oleuropein and other nutraceuticals into foods and pharmaceutical products.

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Section: Resultscontrasting

confidence: 84%

“…By adding the olive leaves extract to raw halal minced beef, Djenane, Gómez, Yangüela, Roncalés, and Ariño (2018) reported that the olive leaves extract had not negatively influence the overall acceptability and bitterness of raw halal minced beef that is opposed to present results.…”

Section: Sensory Analysiscontrasting

confidence: 99%

Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD

Soleimanifard

Mahoonak

Sepahvand

et al. 2019

J Food Process Preserv

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“…EOs were weighted and conserved at 4°C until use. Total phenolic compounds in the L. nobilis EO were estimated spectrophotometrically according to the Folin–Ciocalteu method with some modifications (Djenane et al., 2019). Gallic acid (GA) was used as phenolic compound standard for the calibration curve.…”

Section: Methodsmentioning

confidence: 99%

“…In view of their different biological properties, EOs have shown important antimicrobial activities that can be used for the control of the contamination by molds and mycotoxins in agricultural commodities (Abd El‐Aziz, Mahmoud, Al‐Othman, & Al‐Gahtani, 2015; Ben Miri et al., 2018; Bluma, Amaiden, Daghero, & Etcheverry, 2008; Tian et al., 2012). EOs can also be used as flavoring or food additives (Taoudiat, Djenane, Ferhat, & Spigno, 2018), as well as antioxidants and antibacterial agents in foods (Djenane, Gómez, Yangüela, Roncalés, & Ariño, 2019), whose utilization has been authorized in the USA (FDA, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative

Belasli

Miri

Aboudaou³

et al. 2020

Food Science & Nutrition

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Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel (Laurus nobilis) and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.13% being 1,8‐cineole the most dominant compound (35.5%) by gas chromatography–mass spectrometry analysis. The values of minimum inhibitory concentration and minimum fungicidal concentration (MFC) against Aspergillus flavus were 1.75 and 2 mg/ml, respectively. The production of aflatoxin B1 was inhibited by EO concentrations between 0.25 mg/ml (15% decrease) and 1.50 mg/ml (86% decrease), and it was totally inhibited at the MFC value. The EO showed a wide antifungal spectrum against other species in a dose‐dependent manner. In a food‐model study, the L. nobilis EO showed remarkable efficacy in fumigated wheat grains, providing from 51.5% to 76.7% protection against A. flavus during 6‐month storage. The L. nobilis EO showed good free radical scavenging activity by DPPH assay (IC50 value of 602 μg/ml) and moderate antioxidant activity in the β‐carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future research for the application of EO from laurel as a natural preservative to improve food safety and extend shelf life by controlling spoilage and toxigenic molds as well as oxidative damage.

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The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

et al. 2020

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Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed.

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Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

Cited by 32 publications

References 64 publications

Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD

Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD

Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

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