Djamel Djenane

• Ph.D
• Meat quality and meat safety research group

The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in merguez-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase c...

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary als...

Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributab...

Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products’ quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging fil...

Les atouts de la viande de dromadaire comme alternative à d'autres viandes rouges. Considérée comme maigre, la viande de dromadaire répond à la forte tendance des "allégations santé", qui consiste à limiter la consommation de viandes rouges et de graisses animales. Le dromadaire est également susceptible, dans les régions arides, de produire des pr...

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding...

Proteomics plays a key and insightful role in meat research in the post-genomic era. This study aimed to unveil using a shotgun proteomics approach the temporal dynamic changes in early post-mortem proteome of goat Semitendinosus muscle. Therefore, the evolution and comparison of the muscle proteome over three post-mortem times (1, 8 and 24 h) was...

Cereal-based products, nuts and dried fruits are staple foods for the Algerian population. However, these foodstuffs may be sources of harmful mycotoxins, with negative impacts on human health. The purpose of this study was to investigate the occurrences and levels of aflatoxins (B1, B2, G1 and G2), ochratoxin A (OTA), deoxynivalenol (DON) and zear...

Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by my...

Aspergillus ochraceus and Aspergillus niger are spoilage and mycotoxin-producing fungi that can contaminate agricultural commodities and derived products. In the present study, menthol, eugenol, and their combination (mix 1:1) were tested to determine their contact and fumigation toxicity against the two fungi. Menthol, eugenol, and their mixture s...

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boili...

The present study strengthens the food preservative potential of Chamaerops humilis extracts viz. hexane extract, chloroform extract, ethanol extract, chloroform extract, and methanol extract based on their antifungal, antiafla-toxin, and antioxidant efficacy. The isolation of molds from peanuts were carried out by the suspension-dilution technique...

This study aimed to identify for the first time protein biomarkers of meat quality traits from Longissimus thoracis (LT) muscle of goats (Capra hircus). Male goats of similar age and weight reared under extensive rearing conditions were used to relate the LT muscle proteome with multiple meat quality traits. The early post-mortem muscle proteome an...

This study aimed to investigate, using an online survey, the patterns/frequency of meat consumption, and preferences from several meat types in Kabylia region in Algeria and within three provinces (Tizi-Ouzou, Bejaia, and Bouira). Thus, we specifically examined in this work the consumption of goat meat compared to lamb, beef, horse, camel, and chic...

Our study was aimed to evaluate antifungal, antiaflatoxin, and antioxidant potential of Mentha pulegium, Myrtus communis, and Mentha piperita essential oils (EOs). The EOs showed efficacy as a couscous preservative. A total of 387 fungal species were isolated from Couscous samples, with Aspergillus flavus BN (20) which is identified as the highest...

Macerates of kibbles, seeds and leaves of Ceratonia siliqua L. were prepared and analysed to apply them for the development of a new multilayer active packaging. The profile of forty-three different bioactive volatile compounds was obtained employing headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC...

Two antioxidant bio-based packaging materials incorporated with an 8% aqueous solution of carob seed ethanol macerate (CSE) or 8% aqueous solution of carob seed acetone macerate (CSA) were developed. Fresh salmon fillets were packaged in active and control films and stored at refrigeration temperature at 4 ± 1 °C. The quality was evaluated by senso...

Over the past decade, fresh meat commercialization strategies have notably changed all over the world. Moreover, fresh meat is an excellent source of nutrients and makes it an ideal environment for the growth of spoilage microorganisms and common pathogens. Likewise, retail/display meat oxidation and photooxidation not only influence the eating qua...

Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packa...

Over the past decade, fresh meat commercialization strategies have notably changed all over the world. Moreover, fresh meat is an excellent source of nutrients and makes it an ideal environment for the growth of spoilage microorganisms and common pathogens. Likewise, retail/display meat oxidation and photooxidation not only influence the eating qua...

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to their content in compounds with biological activities. Aim: The aim of this study was t...

Background: In response to consumer demand for novel and healthy foods, the presence in the market of olive oils (OOs) flavored with different plants, spices, herbs or fruits is increasingly common. All these flavoring agents have been used over the years due to its content in compounds with biological activities. Aim: The aim of this study was to...

One of the very promising methods in the field of bioremediation of hydrocarbons is the application of biosurfactant- producing microorganisms based on the use of wastewater as renewable substrates of culture media, contributing to the reduction of costs. With this aim, the production, characterization and properties of the yeast strain YBR produci...

Background: Conventional food additives were associated with potential harm. Palm seeds are an interesting source of high-added value bioactive compounds, regarding their potential use in food industries. Aim: Date seeds extract (DSE) of Algerian Phoenix dactyliefra L. was studied for its phytochemical, antioxidant, and antibacterial activity and t...

Background: Conventional food additives were associated with potential harm. Palm seeds are an interesting source of high-added value bioactive compounds, regarding their potential use in food industries. Aim: Date seeds extract (DSE) of Algerian Phoenix dactyliefra L. was studied for its phytochemical, antioxidant, and antibacterial activity and t...

Background: Conventional food additives were associated with potential harm. Palm seeds are an interesting source of high-added value bioactive compounds, regarding their potential use in food industries. Aim: Date seeds extract (DSE) of Algerian Phoenix dactyliefra L. was studied for its phytochemical, antioxidant, and antibacterial activity and t...

Background: Conventional food additives were associated with potential harm. Palm seeds are an interesting source of high-added value bioactive compounds, regarding their potential use in food industries. Aim: Date seeds extract (DSE) of Algerian Phoenix dactyliefra L. was studied for its phytochemical, antioxidant, and antibacterial activity and t...

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is t...

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, antitoxi-genic, and antioxidant activities. The extractive yield of the EO from Algerian laure...

Le monoxyde de carbone (CO) pour le conditionnement des viandes ? (Partie II°) Utilisation du monoxyde de carbone (CO) pour le conditionnement des viandes rouges au 21 ème siècle. Partie II : Un mythe ou une réalité ? £ Contribution équivalente des deux auteurs à ce travail Cette synthèse est en partie une traduction de la revue publiée dans Foods...

Le monoxyde de carbone (CO) pour le conditionnement des viandes ? Partie 1. Utilisation du monoxyde de carbone (CO) pour le conditionnement des viandes rouges au 21 ème siècle. £ Contribution équivalente des deux auteurs à ce travail Cette synthèse est en partie une traduction de la revue publiée dans Foods 2018, 7, 12 ; doi : 10.3390/foods7020012...

eurocarne nº 282 81 DURANTE ESTE SIGLO XXI y, en respuesta a la demanda de los consumidores hacia alimentos de mejor calidad en términos, de seguridad, comodi-dad y vida útil prolongada, la tecnología de enva-sado ha evolucionado rápidamente. En las últimas décadas, el envasado de carne fresca en atmósfera modificada (AM) ha sido objeto de varios e...

L'étude "in vitro" de l'activité antifongique des différentes huiles essentielles (HEs) vis-à-vis d'Aspergillus brasiliensis CIPF1431.83 (A. brasiliensis) a été réalisée. Les résultats obtenus ont montré que l'HE issue de Satureja montana (S. montana) exerce un pouvoir antifongique significatif (p < 0,05). Cependant, une grande capacité antifongiqu...

This study compares the extraction of essential oil (EO) from orange peel (Citrus sinensis L.) by three different methods, namely solvent-free microwave assisted extraction (SFME), traditional hydrodistillation (HD) and cold-pressing (CP), in terms of efficiency and chemical composition using gas chromatography coupled to mass spectrometry (GC–MS)....

Abstract This study compares the extraction of essential oil (EO) from orange peel (Citrus sinensis L.) by three different methods, namely solvent-free microwave assisted extraction (SFME), traditional hydrodistillation (HD) and cold-pressing (CP), in terms of efficiency and chemical composition using gas chromatography coupled to mass spectrometry...

Aspergillus flavus has been reported to be one of the most common fungal species in foods. Under conditions of high humidity and moderate temperature, this fungus may synthetize the mycotoxin Aflatoxin B1 (AFB1), which is reported to be hepatotoxic, teratogenic, mutagenic and immunosuppressive to human beings and livestock and it is classified as c...

Aspergillus flavus has been reported to be one of the most common fungal species in foods. Under conditions of high humidity and moderate temperature, this fungus may synthetize the mycotoxin Aflatoxin B1 (AFB1), which is reported to be hepatotoxic, teratogenic, mutagenic and immunosuppressive to human beings and livestock and it is classified as c...

Ce travail vise l’étude de l’activité antibactérienne de l’huile essentielle (HE) de Pelargoniumx asperum et de la bactériocine, la nisine seul et en combinaison vis-à-vis de six bactéries dont quatre sont multirésistantes d’origine clinique. L’activité antibactérienne in vitro a été évaluée par la méthode de diffusion sur gélose. La concentration...

The Algerian essential oil (EO) extracted by hydro-distillation from Satureja hortensis L. (S. hortensis) was characterised by gas chromatography–mass spectrometry (GC-MS). S. hortensis (summer savory) was chemotype carvacrol (54.2%) and γ-terpinene (21.1%). In its second part, the present study was conducted to evaluate in vitro, antioxidant activ...

This study compares the extraction of essential oil (EO) from orange peel by 6 different methods in terms of efficiency and chemical composition using gas 7 chromatography coupled to mass spectrometry (GC-MS). The antioxidant activity of 8 EO was evaluated in vitro by the DPPH assay, resulting in high radical scavenging 9 activity exceeding 80%. Th...

This research was aimed at evaluating the inhibition of oxidative changes of beef patties packaged in modified atmosphere (70% O 2 +20% CO 2 +10% N 2) by natural antioxidants: ascorbic acid (500 ppm), taurine (50 mM), carnosine (50 mM), rosemary powder (1000 ppm) and their combinations with the first. Beef patties stored at 2 AE1 C for 20 days were...

The use of atmospheres with low concentrations of CO (0.1 to 1%), in combination with O 2 (24%), high CO 2 (50%) and N 2 (25 to 25.9%), for preserving chilled beef steaks was investigated. The atmosphere used as reference contained 70% O 2 +20% CO 2 +10% N 2. Bacterial counts showed that all atmospheres containing CO greatly reduced total aerobic p...

Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/w) to raw Halal minced beef (HMB) in order to test its safety and shelf-life prolongation during retai...

Three lignocellulosic fractions with contrasted properties were produced by dry fractionation of olive pomace (OP): a stone-rich fraction (SF) rich in cellulose and having high polarity, a pulp-rich fraction (PF) richer in lignin and less polar, and a crude pomace fraction (CF) with intermediate properties. These fractions were used as fillers in t...

This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 �C under continuous exposure to fluorescent light (* 900 lux). Co...

El rechazo del consumidor al empleo de sistemas no naturales para la conservación de alimentos obliga a los productores a buscar nuevas fórmulas. En este artículo se hace una revisión de los modelos naturales susceptibles de garantizar la inocuidad y de aumentar la vida útil de la carne y productos cárnicos, manteniendo inalteradas durante largos p...

This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Co...

Aspergillus flavus has been reported to be the most common fungus used as food by human beings. This fungus may have the potential to produce aflatoxin B 1 (AFB 1 ), which is reported as being the most hepatotoxic, teratogenic, mutagenic, and immunosuppressive to humans and other livestock. Therefore, the objective of this work was to study the che...

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere...

A possible way to valorize citrus peels, which are byproducts of the juice extraction industry, is to use them as natural biopreservatives. In this paper we present early results from a compared Solvent Free Microwave Extraction (SFME) with Hydro-Distillation (HD) and Cold Pressing (CP) of essential oils (EOs) using fresh orange peel (Citrus sinens...

Olive pomace (OP) is the agro-industrial residue of olive oil extraction composed of residual pulp and stone. This work aims at exploring the possibility of using dry fractionation (combination of grinding and sorting processes) to produce pulp-rich and stone-rich fractions with the highest purity and yield. The physical-chemical characteristics (c...

Biosurfactant-producing yeasts were isolated from different biotopes including food samples, waste and sand samples collected from areas contaminated with hydrocarbons in Algeria. Isolates were screened for biosurfactant/bioemulsifier production in mineral salt medium and in high salinity using emulsification index (E24), drop-collapse test, spread...

Ce travail vise l’étude de l’activité antibactérienne de l’huile essentielle (HE) de Pelargoniumx asperum et de la bactériocine, la nisine seul et en combinaison vis-à-vis de six bactéries dont quatre sont multirésistantes d’origine clinique. L’activité antibactérienne in vitro a été évaluée par la méthode de diffusion sur gélose. La concentration...

The drilling sludge represents a complex environment, containing several types of pollutants that can be even used as nutrients by indigenous microorganisms, like hydrocarbon-degrading bacteria, having good potentialities for the biodegradation of petroleum products. In this study, a drilling sludge was collected from drilling quagmire. Physicochem...

Stored fish are frequently contaminated by foodborne pathogens. Lipid oxidation and microbial growth during storage are also important factors in the shelf-life of fresh fish. In order to ensure the safety of fish items, there is a need for control measures which are effective through natural inhibitory antimicrobials. It is also necessary to deter...

Abstract The use of atmospheres with low concentrations of CO (0.1 to 1%), in combination with O2 (24%), high CO2 (50%) and N2 (25 to 25.9%), for preserving chilled beef steaks was investigated. The atmosphere used as reference contained 70% O2+20% CO2+10% N2. Bacterial counts showed that all atmospheres containing CO greatly reduced total aerobic...