000078228 001__ 78228 000078228 005__ 20211201113714.0 000078228 0247_ $$2doi$$a10.3390/foods8010010 000078228 0248_ $$2sideral$$a110774 000078228 037__ $$aART-2019-110774 000078228 041__ $$aeng 000078228 100__ $$aDjenane, D. 000078228 245__ $$aOlive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display 000078228 260__ $$c2019 000078228 5060_ $$aAccess copy available to the general public$$fUnrestricted 000078228 5203_ $$aOleaster (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 retail/display. The total phenolic compound content in the extract was 198.7 +/- 3.6 mg gallic acid equivalent. Ten compounds were identified in the sylv.OLE by High Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD), of which oleuropein was the most abundant (43.25%). Samples treated with 5% sylv.OLE had significantly higher antimicrobial and antioxidant effects than those treated with 1% extract (p < 0.05). The addition of sylv.OLE reduced psychrotrophic counts as well as the level of pathogens (Salmonella enterica ser. Enteritidis and Shiga toxin-producing Escherichia coli O157:H7). A thiobarbituric acid reactive substance (TBARS) value of 2.42 +/- 0.11 was reached throughout six days of retail/display in control samples, while the addition of 5% sylv.OLE reduced TBARS value by 58% (p < 0.05). The presence of sylv.OLE at the tested concentrations did not negatively influence the overall acceptability and bitterness of HMB. 000078228 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A06-17R$$9info:eu-repo/grantAgreement/ES/MAEC/PCI-MED-ALI A-033506-10 000078228 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000078228 590__ $$a4.092$$b2019 000078228 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b27 / 139 = 0.194$$c2019$$dQ1$$eT1 000078228 592__ $$a0.661$$b2019 000078228 593__ $$aFood Science$$c2019$$dQ2 000078228 593__ $$aHealth (social science)$$c2019$$dQ2 000078228 593__ $$aPlant Science$$c2019$$dQ2 000078228 593__ $$aHealth Professions (miscellaneous)$$c2019$$dQ2 000078228 593__ $$aMicrobiology$$c2019$$dQ3 000078228 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000078228 700__ $$0(orcid)0000-0001-6194-8346$$aGomez, D.$$uUniversidad de Zaragoza 000078228 700__ $$aYangüela, J.$$uUniversidad de Zaragoza 000078228 700__ $$0(orcid)0000-0003-2205-6913$$aRoncales, P.$$uUniversidad de Zaragoza 000078228 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, A.$$uUniversidad de Zaragoza 000078228 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000078228 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000078228 773__ $$g8, 1 (2019), 10 [17 pp]$$pFoods$$tFoods$$x2304-8158 000078228 8564_ $$s809158$$uhttps://zaguan.unizar.es/record/78228/files/texto_completo.pdf$$yVersión publicada 000078228 8564_ $$s106508$$uhttps://zaguan.unizar.es/record/78228/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000078228 909CO $$ooai:zaguan.unizar.es:78228$$particulos$$pdriver 000078228 951__ $$a2021-12-01-11:34:27 000078228 980__ $$aARTICLE