This work examined the influence of crop season, extraction system and production site on the composition of fresh olive mill wastewater collected from northern Morocco. ANOVA analysis showed that most of traits were largely affected by extraction system (≥ 60% of total variance). Comparison among extraction systems showed significant differences for all traits, except for chlorides. Three phase centrifugation system (C3) displayed the highest value of total phenols, while all the remaining traits were higher in two phase centrifugation system (C2). Concerning crop seasons, we noticed a general decrease in values of total solids, chemical oxygen demand, chlorides, C/N ratio and total aerobic mesophilic flora, from 2014 to 2016 season; in contrast, an increase in suspended solids, total kjeldahl nitrogen and proteins was detected. OMW with highest total phenols content and then more acidic were collected during 2015 season. Between production sites, Bni Frassen produced OMW with the highest values for salt and total phenols, but the lowest ones were obtained for microbiological traits. OMW from Taza were rich in total kjeldahl nitrogen and proteins. An increase in organic load indicators was observed in Bouchfaa. Principal component analysis (PCA) explained about 82% of total variability: 58, 16 and 8% for principal component 1 (PC1), PC2 and PC3, respectively. Extraction system fitted the variability of PC1. PC2 was mainly explained by production sites, while PC3 separated crop seasons. Correlation studies showed significant relationships especially among the traits expressing organic load, while microbiological counts were largely associated to total phenols and pH.

Background: Taza province presents enormous richness and biodiversity. Updating their medicinal plant inventories is crucial for conserving traditional knowledge, sustainable use, health and well-being, economic opportunities and collaborative research. Question: What new species and families of medicinal plants can we report by widening the ethnobotanical study area in Taza province compared to previous work? Studied species: 202 medicinal plant species. Study site and dates: 28 communities in the province of Taza (Morocco), between March and October 2021. Methods: An ethnobotanical survey including 340 interviewees using a semi-structured questionnaire. Results: 91 medicinal taxa belonging to 48 families were inventoried. 12 species including three spontaneous: Atriplex halimus L., Citrullus colocynthis L. Sch and Micromeria graeca (L.) Benth. ex Rchb. were reported for the first time. The most frequent species are respectively Salvia officinalis L., Trigonella foenum-graecum L. and Rosmarinus officinalis L. The most frequent families are respectively Lamiaceae, Asteraceae and Fabaceae. Seven new vernacular names have been listed. Most of the plants were spontaneous (55.9 %). The comparative analysis with previous work led to obtaining a checklist of 202 taxa (75 families) of which 65 have specific endemism and 77 (48 spontaneous) are on the red list. The scientific names of 28 species and nine families have been updated. Conclusions: This checklist (202 taxa) traduces the plant heritage richness of Taza province and constitutes a great database for future scientific research. The 12 newly listed species constitute an added value that deserves to be valued through ethnopharmacological studies.

The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.

Traditional fermentation is considered a sustainable bioprocess for the transformation and preservation of local agri-food resources. In this context, the present study investigates the influence of Moroccan caperberries (Capparis spinosa L. complex) sources (wild and cultivated) on physicochemical, microbiological, and functional properties during a 60-day natural fermentation process, with a focus on sustainable food valorization, local resource utilization, and eco-friendly practices. The results revealed that the fermented Moroccan caperberries displayed favorable physicochemical and microbiological evolutions, characterized, respectively, by a progressive acidification and sugar consumption and a rapid inhibition of Enterobacteria and persistence of an important level of LAB count at the end of the fermentation. Moreover, the functional properties analyses showed that the values of vitamin C content, total polyphenols content, and antioxidant activities range between 0.09–1.25 mg/100 g, 5.69–243.99 mgGAE/L, and 21.33–71.06% for DPPH and 42.31–875.26 µgAAE/mL for FRAP, respectively. However, the results demonstrated that the provenance significantly influences the fermentation profile, providing a benefit for wild caperberries due to their elevated levels of vitamin C, polyphenol content, and antioxidant activities. The fermentation period of 15 to 23 days can be recommended for optimal functional quality, while longer fermentation (up to 60 days) could be preferable when extended shelf life and commercial stability are the primary objectives. From a sustainability perspective, these findings suggest a complementary strategy: cultivated C. spinosa complex should be further promoted to ensure a consistent raw material supply and food safety, while wild provenances, owing to their exceptional functional potential, represent valuable genetic resources that should be conserved and preferentially integrated into cultivation programs.

This work aims to characterize the bioactive metabolite profile and in vitro multifunctional properties of postbiotic cell-free supernatants (Postbiotic-CFSs) derived from three lactic acid bacteria (Levilactobacillus brevis S27, Lactiplantibacillus pentosus S42, and Lactiplantibacillus plantarum S62) isolated from fermented green olives. The postbiotic-CFSs were analyzed for their bioactive metabolites, emulsification index E24%, and antimicrobial, antioxidant, anti-inflammatory, and antidiabetic activities. The bioactive metabolites identified in all postbiotics included organic acids (lactate, citrate, and oxalate), SCFAs (acetate), hydrogen peroxide, diacetyl, exopolysaccharides (EPSs), proteins, biosurfactants, polyphenols, and flavonoids. The postbiotic-CFSs exhibited emulsification index (E24%) values ranging from 21.5% to 38.2%. Furthermore, they demonstrated antimicrobial properties with inhibition diameters ranging from 14.10 to 16.9 mm against pathogenic bacteria and from 15.8 to 23.50 mm against yeast, while fungal mycelial growth was inhibited by 35.77 to 45.09%. All postbiotics demonstrated antioxidant activities of DPPH from 65.91 to 68.55% and FRAP values from 1707.31 to 1765 µg AAE/mL, as well as anti-inflammatory activity (11.83–12.88%) and antidiabetic activity (34.38–93.75%). These findings highlight the significant potential of postbiotic-CFSs as natural bio-preservative agents in food products and as a source of bioactive metabolites with multifunctional health benefits for consumers.