Relation between fruit density and beta-carotene content in ripe mango

β-carotene content is one of the main factors that determines the nutritional quality and orange color of ripe mango fruit. It is known as the pro vitamin A, and it is generally the predominant carotenoid in ripe mango. Currently, fresh fruit sector demands a reliable nondestructive indicator to better predict the nutritional quality of ripe mango, and especially in terms of β-carotene content. Fruit density has been applied in horticulture sector to predict dry matter or maturation stage of mango. It would interesting to know if it can be a relevant non-destructive indicator of the carotenoid content in fruits Therefore, the aim of this study was to identify the relationship between mango density and β-carotene content at the ripe stage. Mangoes (cv. 'Kent'), from Ivory Coast, Peru, and Brazil were selected from a mango importer in France at a green mature stage (day 0). Then, all mangoes were ripened at 18 °C and 80% of relative humidity. Color of ripe mango pulp and β-carotene contents were assessed 11 and 15 days after (day 0) corresponding to a ripe stage of consumption. Fruit density was significantly correlated to the pulp color and β-carotene contents of ripe mangoes, whatever the origin (p-value < 0.05). Mango fruits with a high density were characterized by high value of Chroma, lower value of Hue angle, and high contents in β-carotene. β-carotene content was found in range of [92-307 μg.100g.FM-1] for low density mango, and in range of [365-924 μg.100g.FM-1] for high density mango. So, fruit density, measured at the green-mature stage, could be a reliable indicator to predict the nutritional quality of mango fruit at the ripening stage, which is extremely useful for fresh fruit sector for grading or sorting mango fruit early in the supply chain

Chemical composition and antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum in function of harvesting time

BACKGROUND: The aim of present the study was to investigate the chemical composition and the antimicrobial activity of essential oils of Ocimum basilicum, Ocimum canum and Ocimum gratissimum from Benin as affected by harvesting time. The chemical composition of hydrodistillated essential oils were analyzed by GC-FID (gas chromatography – flame ionization detector) and GC-MS (gas chromatography-mass spectrometry). Disc diffusion and broth microdilution assays were used to evaluate the antibacterial activity of essential oils against two foodborne pathogens. RESULTS: Based on the composition analysis, major components were as follows: estragol (43.0 -44.7 %) and linalool (24.6 -29.8 %) in O. basilicum oils; carvacrol (12.0 -30.8 %) and p-cymene (19.5 -26.2 %) in O. canum oils; thymol (28.3 -37.7 %) and γ-terpinene (12.5 -19.3 %) in O. gratissimum oils. The tested oils and their components exhibited notable antimicrobial activities against Listeria monocytogenes and Salmonella typhimurium. The O. canum and O. gratissimum oils collected at 7h and 19h showed significant higher activities against L. monocytogenes and S. typhimurium (MICs and MBCs 0.34 – 2.5 µL/mL) (p < 0.05), whereas O. basilicum showed lower activity (MICs and MBCs 2.0 – 8.0 µL/mL) at any daytime of harvest, the weakest being at 19h (MIC and MBC 12.0 – 32.0 µL/mL). CONCLUSION: The daytime of harvest can influence the composition of oils and their activities on bacteria

Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content

The quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. 'Kent', cv. 'Keo Romeat', and cv. 'Keo Chen') were classified as low-density and high-density groups. Each group of mangoes at the green-mature, mid-ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar-density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar-density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar-density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango-based products

Microbial Food Safety Assessment of Organic Food and Feed: Notifications in the EU RASFF during 2020–2022. A Systematic Review

peer reviewedThe presence of pathogenic bacteria in organic feed and food is a topic of current subject of study due to concerns that certain organic practices may heighten the risk of contamination and contribute to the spread of foodborne pathogens. The primary objective of this research is to analyze the main microbial contaminants exclusively associated with organic products, as reported in the literature. The search and selection of suitable studies were conducted following the Preferred Reporting Items for Systematic Reviews and Meta Analysis guidelines. Databases consulted included Web of Science Core Collection, Medline (PudMed) database, and UE Rapid Alert System for Food and Feed (RASFF) database. Using the EU RASFF System, we have summarized the notifications in relation to these products during the last 3 years in Europe. Eligibility criteria were studies published in English between 2000 and 2022. All authors performed critical appraisal and independent data extraction. Analysis of RASFF notifications related to organic products over the period from January 2020 to October 2022 revealed that 61.7% of notifications were related to food, while only 38.2% were related to feed. Salmonella emerged as the predominant pathogen reported in both organic food and feed. Notably, only one food outbreak linked to Salmonella Enteritidis in eggs was reported during the study period. Among food commodities, seeds were the most frequently affected, with the highest percentage of food products with alerts originating from India. Regarding antimicrobial resistance, a noteworthy trend was observed, with a decrease in multidrug-resistant strains favoring organic production compared to conventional methods. In conclusion, this research aimed to investigate the presence of pathogenic bacteria in organic feed and food, considering the potential risk factors associated with organic practices and their implications for food safety

First isolation of Clostrioides difficile from smoked and dried freshwater fish in Cambodia

In Cambodia, freshwater aquaculture is the most important source of food production. Fresh fish meat is considered a highly perishable food that requires the use of different manipulations and preservation techniques to inhibit the proliferation of undesirable bacteria. These bacteria are naturally present in the raw product or could be acquired during manipulation by cross-contamination. Many studies worldwide have investigated the epidemiology of Clostridioides difficile (C. difficile) in food, but to date, there are no publications about the bacterium in ready-to-eat fish or descriptions in Cambodia. The objective of this study was to assess the presence of C. difficile in one of the main food supplies of this country, smoked freshwater fish, originating from different provinces. A total of 25 samples were collected directly from local markets, yielding 4 C. difficile isolates and an overall recovery rate of 16%. Most of the isolates were toxigenic and classified as rare PCR profiles, and they were resistant to clindamycin. These findings indicate contamination during handling and/or contamination of the raw fish, followed by insufficient heat treatment to kill the spores. The presence of C. difficile in smoked and dried fish implies a potential risk of human exposure, contamination and infection

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology

Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.

This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC >/= 0.125 muL/mL and MBC >/= 0.25 muL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 muL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products

Physico-chemical and antimicrobial properties of essential oil extracted from lemongrass and patchouli using the supercritical carbon dioxide

The essential oil of lemongrass (Cymbopogon citratus) and patchouli (Pogostemon cablin Benth) cultivated in the Philippines was obtained by supercritical carbon dioxide (SC-CO2) extraction. The raw materials of air-dried Lemongrass leaves and stems (100 grams) and Patchouli leaves (50 grams), was extracted in the range of temperatures of 35oC 50oC and pressures of 90 110 atm, at a constant flow rate of CO2 of 0.5m3/hr. The static extraction time was conducted for 40 minutes before the dynamic extraction to enhance the extraction yield. The oil yield from supercritical carbon dioxide extraction was potentially higher by 1.09% to 4.45% compared to that from steam distillation process. The physico-chemical properties of extract at constant temperature and highest pressure were determined. The pH of lemongrass and patchouli extract was revealed acidic with refractive index of 1.4827 and 1.5012, respectively. Moreover, lemongrass extract show a high specific gravity of 0.963 while patchouli is at 0.968. The acid and ester value of lemongrass is at 18.03 and 4.53 and patchouli is 18.32 and 5.71. Evaporation by exposure to outside room temperature was about 2 to 3.8 times faster than at room temperature. A wide range of chemical components from the extracts were identified through gas chromatography and mass spectrometry (GC/MS). The predominant components for lemongrass extract were citral (neral and geranial), myrcene, geraniol and linalool. In the case of patchouli extract, patchouli alcohol (patchoulol), bulnesene, guaiene, patchoulene and caryophellene have been found. The antimicrobial properties of both extracts were also investigated with microbiological tests against pathogenic strains of Gram-positive (Staphylococcus aureus, Bacillus subtilis), Gram-negative (Escherichia Coli, Pseudomonas aeruginosa) and fungi (Aspergillus niger, Saccharomyces cerevisiae, Candida albicans). The oils showed positively the different activities against these micro- ii - organisms with the various concentrations of 1000mg/ml, 100mg/ml, 10 mg/ml and 1 mg/ml. Key word: Supercritical Carbon Dioxide extraction, Lemongrass (Cymbopogon citratus), Patchouli (Pogostemon cablin), physico-chemical properties, antimicrobial activity