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Shojaeimeher S, Babashahi M, Shokri S, Mirlohi M, Zeinali T. Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology. Probiotics Antimicrob Proteins 2024; 16:413-425. [PMID: 36928935 DOI: 10.1007/s12602-023-10051-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2023] [Indexed: 03/18/2023]
Abstract
This study aimed to optimize the processing of probiotic yogurt supplemented with cumin essential oil (CEO), vitamin C, D3 (Vit D), and reduction of fermentation time using response surface methodology as a new functional food for diabetics with desirable sensory properties. The central composite design (CCD) was used to analyze the effect of these independent variables on the growth of the Lactobacillus plantarum A7 (LA7), starter culture, and overall acceptability. Differences between treatments were analyzed. The data were evaluated by analysis of variance at the significance level of 0.05. The effective concentration of CEO and fermentation time had the significant effect on the Lactobacillus plantarum A7 (LA7) number. Variance analysis and three-dimensional graphs show that almost the only effective factor on the overall acceptability of probiotic yogurt containing essential oil and vitamin D3 was CEO. According to the obtained data from the analysis, the optimal amount of independent variables for probiotic yogurt formulation such as CEO, D3, and fermentation time was 0.02% (v/v), 400 IU, and 9 h, respectively. This functional product can be considered an efficient food to reduce or eliminate the complications of diabetes.
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Affiliation(s)
- Samaneh Shojaeimeher
- Department of Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mina Babashahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Mirlohi
- Food Security Research Center, Department of Food Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Tayebeh Zeinali
- Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
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2
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Hlebová M, Foltinová D, Vešelényiová D, Medo J, Šramková Z, Tančinová D, Mrkvová M, Hleba L. The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese. Foods 2022; 11:3517. [PMID: 36360130 PMCID: PMC9655813 DOI: 10.3390/foods11213517] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 10/31/2022] [Accepted: 11/03/2022] [Indexed: 10/13/2023] Open
Abstract
This study aimed to determine the in vitro and in situ antifungal activity of (14) selected essential oils (EOS), namely clove, thyme, red thyme, litsea, eucalyptus, niaouli, fennel, anise, cumin, basil, rosemary, sage, bergamot mint, and marjoram, by vapor contact against the growth of two strains of Penicillium commune (KMi-183 and KMi-402). Furthermore, to exclude the negative effect of EOs on the lactic acid bacteria (LABs) (Streptococcus spp.) on cheeses, their influence was monitored. Next, the sensory evaluation of cheese treated by EOs was evaluated. The results show that litsea and clove EOs were the most effective in the vapor phase against both tested strains. These EOs were characterized by the highest amount of α- (40.00%) and β-Citral (34.35%) in litsea and eugenol (85.23%) in clove. The antitoxicogenic activity of less effective (in growth inhibition) EOs on cyclopiazonic acid (CPA) production by the tested strains was also observed. The growth of Streptococcus spp. (ranging from 8.11 to 9.69 log CFU/g) was not affected by the EOs in treated cheese. Even though the evaluators recognized some EOs in sensory evaluation by the triangle test, they did not have a negative effect on the taste and smell of the treated cheeses and were evaluated as edible. The antifungal activity of EOs against several types of microscopic fungi and their effect on the sensory properties of treated foods needs to be further tested to achieve the most effective protection of foods from their direct contaminants.
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Affiliation(s)
- Miroslava Hlebová
- Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia
| | - Denisa Foltinová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, Slovakia
| | - Dominika Vešelényiová
- Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia
| | - Juraj Medo
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, Slovakia
| | - Zuzana Šramková
- Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia
| | - Dana Tančinová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, Slovakia
| | - Michaela Mrkvová
- Department of Biology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia
| | - Lukáš Hleba
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-94976 Nitra, Slovakia
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3
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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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4
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Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gaglio R, Catania P, Orlando S, Vallone M, Moschetti G, Settanni L. Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system. FEMS Microbiol Lett 2021; 367:5823742. [PMID: 32319520 DOI: 10.1093/femsle/fnaa071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Accepted: 04/20/2020] [Indexed: 12/11/2022] Open
Abstract
The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not host any LAB species. In particular, L. mesenteroides was the only species sensitive to the heat treatment. Only five strains, all enterococci, were resistant to at least one antibiotic, even though no strain showed gelatinase or haemolytic activity. The investigation on the technological traits useful in cheese making demonstrated that all LAB can be considered non starter LAB, because they were characterized by a slow acidification capacity (the pH was still above 6.00 after 3 d) and a very limited autolysis (the maximum decrease of the optical density at 599 nm was barely 0.2).
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Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Pietro Catania
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Santo Orlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Mariangela Vallone
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Keshavarzi M, Sharifan A, Yasini Ardakani SA. Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time. Food Sci Nutr 2021; 9:197-208. [PMID: 33473284 PMCID: PMC7802543 DOI: 10.1002/fsn3.1984] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 10/08/2020] [Accepted: 10/19/2020] [Indexed: 01/12/2023] Open
Abstract
BACKGROUND The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria. METHODS The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties. RESULTS Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p < .05). Also, adding 0.01% FAEO and 0.2% FAEE improved the organoleptic properties of yogurt (p < .05) compared to the control treatment. The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but at the end of the study, the number of both probiotic bacteria in all treatments was significantly higher than that of the control samples. CONCLUSION Based on the results of protein, physicochemical, microbial, and sensory tests of herbal probiotic yogurts, the addition of 0.03% essential oil is the best way to realize the goals of the research.
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Affiliation(s)
- Mahshid Keshavarzi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Ali Yasini Ardakani
- Department of Food Science and TechnologyFaculty of Agriculture and Natural ResourcesYazd BranchIslamic Azad UniversityYazdIran
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7
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Morvaridzadeh M, Sadeghi E, Agah S, Nachvak SM, Fazelian S, Moradi F, Persad E, Heshmati J. Effect of melatonin supplementation on oxidative stress parameters: A systematic review and meta-analysis. Pharmacol Res 2020; 161:105210. [PMID: 33007423 DOI: 10.1016/j.phrs.2020.105210] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/11/2020] [Accepted: 09/15/2020] [Indexed: 12/24/2022]
Abstract
BACKGROUND Oxidative stress, defined as an imbalance between pro-oxidants and neutralizing antioxidants within the body, is a growing public health concern. Oxidative stress is involved in the progression of nearly all chronic diseases. Melatonin has been suggested to reduce oxidative stress by its potential radical scavenging properties. OBJECTIVE To determine the efficacy and safety of melatonin as a therapy for the improvement of oxidative stress parameters in randomized controlled trials. METHODS A systematic database search using Scopus, PubMed/Medline, EMBASE, Web of Science, the Cochrane Controlled Register of Trials and clinicaltrials.gov (https://clinicaltrials.gov) for studies published up to July 2020 was conducted. We included studies which investigated the effect of supplemental melatonin compared to placebo on oxidative stress parameters in unhealthy patients. Quantitative data synthesis was conducted using a random-effects model with standard mean difference (SMD) and 95 % confidence intervals (CI). Cochrane's Q and I2 values were used to evaluate heterogeneity. RESULTS A total of 12 randomized controlled trials (RCTs) were eligible. The meta-analysis indicated an association between melatonin intake and a significant increase in total antioxidant capacity (TAC) (SMD: 0.76; 95 % CI: 0.30, 1.21; I2 = 80.1 %), glutathione (GSH) levels (SMD: 0.57; 95 % CI: 0.32, 0.83; I2 = 15.1 %), superoxide dismutase (SOD) (SMD: 1.38; 95 % CI: 0.13, 2.62; I2 = 86.9 %), glutathione peroxidase (GPx) (SMD: 1.36; 95 % CI: 0.46, 2.30; I2 = 89.3 %), glutathione reductase (GR) (SMD: 1.21; 95 % CI: 0.65, 1.77; I2 = 00.0 %) activities, and a significant reduction in malondialdehyde (MDA) levels (SMD: -0.79; 95 % CI: -1.19, -0.39; I2 = 73.1 %). Melatonin intake was not shown to significantly affect nitric oxide (NO) levels (SMD: -0.24; 95 % CI: -0.61, 0.14; I2 = 00.0 %) or catalase (CAT) activity (SMD: -1.38; 95 % CI: -1.42, 4.18; I2 = 96.6 %). CONCLUSION Melatonin intake was shown to have a significant impact on improving Oxidative stress parameters. However, future research through large, well-designed randomized controlled trials are required to determine the effect of melatonin on oxidative stress parameters in different age groups and different disease types.
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Affiliation(s)
- Mojgan Morvaridzadeh
- Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| | - Shahram Agah
- Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Seyed Mostafa Nachvak
- Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Siavash Fazelian
- Clinical Research Development Unit, Ayatollah Kashani Hospital, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Fatemeh Moradi
- Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Emma Persad
- Department for Evidence-based Medicine and Evaluation, Danube University Krems, Krems, Austria
| | - Javad Heshmati
- Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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8
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Naseri HR, Beigmohammadi F, Mohammadi R, Sadeghi E. Production and characterization of edible film based on gelatin–chitosan containing
Ferulago angulate
essential oil and its application in the prolongation of the shelf life of turkey meat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14558] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamid Reza Naseri
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Faranak Beigmohammadi
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
| | - Reza Mohammadi
- Department of Food Science and Technology School of Nutritional Sciences and Food Technology Research Center of Oils and Fats Research Institute for Health Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH) Research Institute for Health Kermanshah University of Medical Sciences Kermanshah Iran
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Hani Tabaie Zavareh SA, Ardestani F. Antibacterial effects of chitosan coating containing
Mentha aquatica
L. essence against
Escherichia coli
,
Staphylococcus aureus
and
Listeria monocytogenes
in Iranian white cheese. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12678] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Fatemeh Ardestani
- Department of Chemical Engineering Qaemshahr Branch Islamic Azad University 4765161964 Qaemshahr Iran
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10
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Dupas C, Métoyer B, El Hatmi H, Adt I, Mahgoub SA, Dumas E. Plants: A natural solution to enhance raw milk cheese preservation? Food Res Int 2019; 130:108883. [PMID: 32156345 DOI: 10.1016/j.foodres.2019.108883] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/29/2019] [Accepted: 12/01/2019] [Indexed: 01/18/2023]
Abstract
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.
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Affiliation(s)
- Coralie Dupas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Benjamin Métoyer
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Halima El Hatmi
- Institut des Régions Arides (IRA), Km 22.5, route du Djorf, 4119 Medenine, Tunisia.
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Samir A Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, 44511, Egypt.
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
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11
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Saravani M, Ehsani A, Aliakbarlu J, Ghasempour Z. Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system. Food Sci Nutr 2019; 7:959-968. [PMID: 30918638 PMCID: PMC6418427 DOI: 10.1002/fsn3.888] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 11/11/2022] Open
Abstract
This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system (LPOS) and Bunium persicum essential oil (EO) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria, lactic acid bacteria, Enterobacter, Escherichia, and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO-LPOS. However, the survival of gram-positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS-based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO- and EO-LPOS coatings. By the addition of B. persicum EO and LPOS, further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey-coated, and whey-LPOS-coated samples in comparison with whey-EO- and whey-EO-LPOS-coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS.
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Affiliation(s)
- Morteza Saravani
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
| | - Ali Ehsani
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
- Department of Food Science and TechnologyTabriz University of Medical ScienceTabrizIran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
| | - Zahra Ghasempour
- Department of Food Science and TechnologyTabriz University of Medical ScienceTabrizIran
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12
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Khanjari A, Bahonar A, Noori N, Siahkalmahaleh MR, Rezaeigolestani M, Asgarian Z, Khanjari J. In vitro
antibacterial activity of
Pimpinella anisum
essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage. J Food Saf 2019. [DOI: 10.1111/jfs.12626] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Alireza Bahonar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Negin Noori
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Mahsa Rahimi Siahkalmahaleh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | | | - Zahra Asgarian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
| | - Javad Khanjari
- Department of EducationMinistry of Education Hashtgerd Iran
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13
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Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Moradi S, Sadeghi E. Study of the antimicrobial effects of essential oil of Satureja edmondi and nisin on Staphylococcus aureus in commercial soup. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13337] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Shirin Moradi
- Department of Food and Chemical Engineering; Kermanshah Science and Research Branch, Islamic Azad University; Kermanshah Iran
- Department of Food and Chemical Engineering; Kermanshah Branch, Islamic Azad University; Kermanshah Iran
| | - Ehsan Sadeghi
- Nutrition and Food Science Faculty; Kermanshah University of Medical Sciences; Kermanshah Iran
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15
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Ehsani A, Hashemi M, Naghibi SS, Mohammadi S, Khalili Sadaghiani S. Properties of Bunium Persicum
Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes
and Escherichia Coli O157:H7. J Food Saf 2016. [DOI: 10.1111/jfs.12277] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition; Tabriz University of Medical Sciences; Tabriz Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine; Mashhad University of Medical Sciences; Mashhad Iran
| | - Seyedeh Samaneh Naghibi
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Shadieh Mohammadi
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Surur Khalili Sadaghiani
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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16
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El-Kholy A, El-Shinawy S, Meshref A, Korany A. Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of S
taphylococcus aureus
and E
scherichia coli
O157:H7 in Domiati Cheese. J Food Saf 2014. [DOI: 10.1111/jfs.12157] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A.M. El-Kholy
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - S.H. El-Shinawy
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - A.M.S. Meshref
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
| | - A.M. Korany
- Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt
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17
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EHSANI ALI, MAHMOUDI RAZZAQH. Effects ofMentha longifoliaL. essential oil andLactobacillus caseion the organoleptic properties and on the growth ofStaphylococcus aureusandListeria monocytogenesduring manufacturing, ripening and storage of Iranian white-brined cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00865.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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