Heat stress is one of the most stressful events in livestock life, negatively impacting animal health, productivity, and product quality. Moreover, the negative impact of heat stress on animal product quality has recently attracted increasing public awareness and concern. The purpose of this review is to discuss the effects of heat stress on the quality and the physicochemical component of meat in ruminants, pigs, rabbits, and poultry. Based on PRISMA guidelines, research articles were identified, screened, and summarized based on inclusion criteria for heat stress on meat safety and quality. Data were obtained from the Web of Science. Many studies reported the increased incidences of heat stress on animal welfare and meat quality. Although heat stress impacts can be variable depending on the severity and duration, the exposure of animals to heat stress (HS) can affect meat quality. Recent studies have shown that HS not only causes physiological and metabolic disturbances in living animals but also alters the rate and extent of glycolysis in postmortem muscles, resulting in changes in pH values that affect carcasses and meat. It has been shown to have a plausible effect on quality and antioxidant activity. Acute heat stress just before slaughter stimulates muscle glycogenolysis and can result in pale, tender, and exudative (PSE) meat characterized by low water-holding capacity (WHC). The enzymatic antioxidants such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) act by scavenging both intracellular and extracellular superoxide radicals and preventing the lipid peroxidation of the plasma membrane. Therefore, understanding and controlling environmental conditions is crucial to successful animal production and product safety. The objective of this review was to investigate the effects of HS on meat quality and antioxidant status.

An experimental design was applied for the optimization of the extraction process of two preservatives, benzoic and sorbic acids (BA, SA), from food drinks. A simple, rapid, and reliable solid-phase extraction (SPE) method for the simultaneous extraction of these two preservatives and their determination by liquid chromatography with a diode array detector was considered. Box–Behnken design (BBD) was applied to both steps of the SPE process: (i) the sample percolation to ensure the retention of the totality of the acids by the silica-based C18 sorbent; (ii) the elution step to ensure desorption of the totality of the acids from the cartridge. Thus, the volume, pH, and flow rate of the sample, and the percentage of MeOH, volume, and flow rate of the elution solvent, were optimized. Sample volume and pH have a significant influence (p < 0.0001 and p = 0.0115) on the percolation yield. However, no effect was recorded for the flow rate (p > 0.05). Flow rate also has no significant effect on the elution efficiency. The proposed new solid-phase extraction method, which can be easily applied to routine monitoring of preservatives BA and SA in juice and soft drink samples, included 0.5 g of C18 sorbent, 1 mL of food drink adjusted to pH 1 and percolated at 4.5 mL min⁻¹, and 1 mL of a solvent mixture composed of methanol/acidified water (pH = 2.6) (90:10, v/v) used in the elution step at a flow rate of 4.5 mL min⁻¹. Validation of the SPE method and the technique of analysis were evaluated, namely, the accuracy, precision, detection, and quantification limits and linearity. Recovery percentages of benzoic and sorbic acids were above 95% with relative standard deviations lower than 1.78%. Detection and quantification limits were 0.177 and 0.592 µg mL⁻¹, and 0.502 and 0.873 µg mL⁻¹ for benzoic acid and sorbic acid respectively. Optimal conditions were applied to commercial fruit juices and soft drinks and a minimal matrix effect was observed. This method was compared with other SPE methods using oxidized activated carbon and multiwalled carbon nanotubes as adsorbents. The yields determined with these last two were low compared to those determined with our method.

Irvingia gabonensis is a non-timber forest product, whose fruit contains an edible fat-rich kernel. This fat can be used not only in human food but also as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. This work aimed to provide a physicochemical description of components present in the almonds and butter of I. gabonensis. Oil was extracted by soxhlet and hot-pressing from almonds. Cryo-MEB analyses allowed the observation of oleosomes in which the triglycerides of almonds are located. The triglyceride profile and the fatty acids profile of the butter were determined by gas chromatography, and a statistical analysis was performed. The thermal properties of oil were analyzed by thermogravimetric analysis. The results revealed that oil bodies have sizes ranging from 30 to 60 µm. With a 63.8 ± 0.2% fat content, I. gabonensis is composed of 98.4% triglycerides. The hot-pressing yield is 47.9%. The main triglycerides are essentially made up of lauric (38.5 ± 0.1%) and myristic (51.9 ± 0.2%) acids. Thermogravimetric analysis showed that the butter melted at 43.4 °C and decomposed at 415.2 °C. These results show that I. gabonensis butter may be proposed as a good source of lauric acid for food and nutrition.

In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert’s experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50–100%), the volume of eluent (1–12 mL), and pH (1–3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15–218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.

En 2030, la chimie du végétal occupera 30% de la chimie totale en France. Les bioressources offrent l’opportunité de substituer les produits issus de la pétrochimie. Avec un taux de pénétration stable de 25-30% selon les prévisions de l’ADEME, les biotensioactifs constituent une voie de valorisation des produits issus de l’agriculture. Les sources lipophiles et hydrophiles nécessaires à l’obtention de ces composés amphiphiles peuvent être totalement naturelles. Ainsi, la graine de chia de la variété Oruro® a été utilisée comme source de la partie hydrophile représentée par le mucilage. Le mucilage surfacique de la graine de cette variété domestiquée en France est constitué de polysaccharides, de protéines et de minéraux. Il peut être extrait de façon efficace par cavitation ultrasonore en milieux aqueux. La composition et les propriétés du mucilage sont liées au temps d’extraction. Ce mucilage constitue une source hydrophile pour l’obtention d’esters amphiphiles. La source lipophile choisie est l’amande de Irvingia gabonensis issue d’une variété riche en beurre laurique haut myristique (51%) et laurique (38%). Les triglycérides de ce beurre sont constitués par des mélanges en acides gras saturés. Ce sont de bons candidats pour l’alimentation, la nutrition et aussi l’industrie et la production de biotensioactifs technofonctionnels. Le travail vise donc la valorisation simultanée du mucilage et de l’huile de I. gabonensis par la synthèse de biotensioactifs. Deux voies de synthèse pour l’obtention des esters amphiphiles ont été explorées. La première voie a impliqué la mise en œuvre de la réaction de transestérification entre le glucose et le laurate de méthyle en milieu eutectique profond DES Chlorure de choline/glucose. La deuxième voie fait appel à la catalyse acide en milieu organisé par la mise en œuvre de la réaction d’estérification du glucose ou du mucilage avec les acides gras laurique C12:0, et myristique C14:0 en présence de l’acide dodécylbenzène sulfonique (ADBS). Les études des réactions d’estérification ont préalablement été réalisées à partir du glucose puis transposées au mucilage. L’utilisation de l’ADBS doté d’un double rôle en tant que catalyseur de Brönsted et tensioactif favorise la mise en contact des réactifs, catalyse la réaction la réaction d’estérification entre les hydroxyles du glucose ou des polysaccharides et les groupes carboxyliques des acides gras laurique C12:0 et myristique C14:0 et par conséquent permet l’obtention des esters de glucose de degré de substitution DS=1-2. Les propriétés tensioactives et émulsionnantes sont comparables de ces esters de glucose sont comparables à celles d’un ester commercial Olivem 1000, un mélange d’olivate de sorbitan et d’olivate de cétéaryl. La réaction entre le mucilage de chia Oruro® et le mélange d’acides gras de I. gabonensis en présence de l’ADBS a permis une modification structurale profonde du biopolymère. Sa lipophilisation est obtenue par la double monoacylation des sites hydroxyles du mucilage par le mélange d’acides gras laurique C12:0 et myristique C14:0. La viscosité intrinsèque du mucilage acylé est très faible (6,34 dL/g) par rapport à celle du mucilage brut (36,18 dL/g) utilisé en tant que réactif de départ. Il en découle un changement profond de propriétés techno-fonctionnelles du mucilage acylé.