Essential oils (EOs) are complex mixtures of volatile compounds, primarily terpenoids and phenolic constituents, derived from plants. They have been widely studied for their diverse biological activities, including antibacterial, antifungal, antiviral, anticancer, and anti-inflammatory effects, among others. These bioactivities are attributed to the unique chemical composition of EOs, which enables multi-targeted modes of action such as disruption of microbial cell membranes, inhibition of spore germination, and modulation of inflammatory pathways. Their potential as alternatives to conventional antimicrobial therapies has gained attention, particularly in addressing antimicrobial resistance. Additionally, EOs exhibit significant antioxidant and antimicrobial properties, contributing to food preservation by preventing spoilage and extending shelf life. In agriculture, their roles in pest management and plant growth regulation highlight their sustainable applications. In conclusion, EOs present a promising avenue for sustainable applications in healthcare, food preservation, and agriculture, though further research is necessary to overcome challenges related to their variability and clinical validation.

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 attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.

This review offers a comprehensive overview of mycotoxin research and related publications in Algeria, outlining key trends, existing challenges, and prospects for future advancement. Despite limited exploration of mycotoxins in Algeria, researchers have made significant progress in understanding mycotoxin contamination and its effects on food safety and public health. The review delves into both research achievements and the challenges encountered in resource-limited settings, while also exploring strategies employed to surmount these obstacles. Through an analysis of existing literature, key themes emerge regarding mycotoxin identification, detection methods, mitigation strategies, and their implications. The importance of collaborative efforts among academia and government agencies is underscored as pivotal in addressing mycotoxin-related challenges. Moreover, this review identified gaps in current research and offered recommendations for future investigations, aiming to advance mycotoxin research in Algeria and beyond.

The aim of the study was to determine the phenolic and flavonoid content of Essential Oils (EOs), chloroform and ethanolic extracts of 12 Algerian Thymus species and evaluate their antioxidant and antifungal activities. EOs (1.73±0.30– 15.00±1.24μg/mg), chloroform extracts (33.8±2.42– 160.93±3.88μg/mg) and ethanol extracts (27.01±3.56 – 148.46±4.40μg/mg) showed considerable phenolic content. Flavonoids values of chloroform extracts ranged between 3.39±0.17 and 20.27±0.29μg/mL while ethanolic extracts values ranged between 2.81±0.11 and 26.64±0.18μg/mg. Results of DPPH showed that EOs, chloroform and ethanolic extracts exhibited strong radical scavenging activity (IC50=21.75±6.54– 338.22±2.99μg/mL, 22.91±5.59–90.93±1.36μg/mL, and 33.51±5.72–103.80±4.54μg/m, respectively). Inhibition of β-carotene bleaching was potentially performed by all EOs (66.48±2.41–94.06±2.68%), chloroform extracts (68.98±1.58– 95.30±1.99%), and ethanolic extracts (62.15±2.51–92.36±1.15%). The antifungal activity of EOs and extracts was tested using the Minimum Inhibitory Concentration (MIC) and minimum fungicidal concentration (MFC). The EOs (0.1±0.00mg/mL– 1.06±0.46mg/mL), chloroform (0.1±0.00 mg/mL– 1.06±0.46mg/mL) and ethanol (0.1±0.00mg/mL–1.6±0.00 mg/mL) showed remarkable antifungal activity against mycotoxigenic Aspergillus genera. The MFC of EOs (1.0±0.34mg/mL and >4.8mg/mL), chloroform (0.26±0.11mg/mL and >1.6 mg/mL) and ethanol (0.2±0.00mg/mL and >1.6 mg/mL) were fungicidal in nature higher than MICs. The findings of the study indicated that Thymus spp. EOs and extracts could be used as natural alternatives for food industry

Growing consumer demand for sustainable food packaging has driven research into active packaging systems incorporating natural bioactive extracts into polymer matrices. This study developed bioactive foamed polystyrene (PS) films loaded with hydroxytyrosol (HOxT; 3,4-dihydroxyphenylethanol) and carvacrol (CVC; 5-isopropyl-2-methylphenol) adsorbed onto silica (SiO₂) as a functional filler, fabricated via extrusion and cast-film extrusion methods. The performance of these PS-based bioactive films was evaluated in combination with modified atmosphere packaging (MAP; 60% N₂/40% CO₂) for extending the shelf life of preservative-free, ready-to-eat sliced sponge cakes (SSC) stored at 15 °C for 10 weeks. Physicochemical, microbiological, and sensory attributes were assessed at regular intervals throughout storage. Control samples (air-packed, non-bioactive film) exhibited rapid quality deterioration, with visible mold development after 20 days. MAP-only controls (without bioactive film) delayed mold onset until the end of the storage period (day 70). However, SSC packaged under MAP in HOxT/CVC-loaded bioactive PS films maintained optimal quality throughout storage, including stable color, reduced weight loss, low lipid oxidation indices, softer texture, and superior bacteriostatic efficacy, along with the highest overall sensory acceptability scores. These results demonstrate that combining 40% CO₂ atmosphere with 0.6% (w/w) bioactive agents (HOxT + CVC) in PS films effectively inhibited mold and bacterial growth while retarding physicochemical and sensory degradation. Under normal atmospheric conditions, the shelf life of preservative-free bakery products is primarily limited by atmospheric oxygen, aerobic microbial spoilage, and lipid oxidation; MAP reduced headspace oxygen concentration to 0.01%. The developed bioactive packaging system extended SSC shelf life from a few days (air-packed control) to over 70 days, representing a promising, clean-label approach for the bakery industry. These findings confirm that integrated bioactive MAP is a technically feasible and effective strategy for preserving SSC quality without chemical preservatives.