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Kačániová M, Joanidis P, Lakatošová J, Kunová S, Benešová L, Ikromi K, Akhmedov F, Boboev K, Gulmahmad M, Niyatbekzoda F, Toshkhodjaev N, Bobokalonov F, Kamolov N, Čmiková N. Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese. Foods 2024; 13:2016. [PMID: 38998522 PMCID: PMC11241544 DOI: 10.3390/foods13132016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese.
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Affiliation(s)
- Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
- School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jana Lakatošová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Simona Kunová
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Lucia Benešová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Khurshed Ikromi
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Farkhod Akhmedov
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Khayyol Boboev
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Mirzozoda Gulmahmad
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Fariza Niyatbekzoda
- Department of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan
| | - Nasimjon Toshkhodjaev
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Farkhod Bobokalonov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Nasimdzhon Kamolov
- Department of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan
| | - Natália Čmiková
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
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Lacivita V, Tarantino F, Molaei R, Moradi M, Conte A, Alessandro Del Nobile M. Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese. Food Res Int 2023; 172:113159. [PMID: 37689912 DOI: 10.1016/j.foodres.2023.113159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
In this study, monodispersed and quasi-spherical C-Dots with an average size of 7.2 nm were successfully synthesized from sour whey solution by a hydrothermal method (200 °C for 9 h) for fiordilatte cheese packaging. C-Dots (2500 and 5000 mgL-1) were added to the cheese through an alginate-based coating or directly to the cheese brine. No significant changes in TM4 cell viability were observed at concentrations lower than 10,000 mgL-1. Microbiological and sensory properties of cheese coated and uncoated with C-Dots indicate a substantial preserving effect of the C-Dots. The uncoated control fiordilatte exhibited unacceptable levels of microbial proliferation within 3.5 days. Conversely, the coated cheese remained within acceptable limits, effectively doubling its shelf life compared to the control, primarily due to the coating protection rather than the addition of C-Dots. When compared to the control fiordilatte, the addition of C-Dots in the brine at 5000 mgL-1 resulted in an extension of over 10 days in cheese shelf life. Considering the significance of the sustainable approach in C-Dots synthesis and the exceptional use of C-Dots in the food industry, these findings hold great potential in terms of research and industrial applications.
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Affiliation(s)
- Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | - Francesca Tarantino
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
| | | | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy
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Abd El-Aziz M, Salama HH, Sayed RS. Plant extracts and essential oils in the dairy industry: A review. FOODS AND RAW MATERIALS 2023:321-337. [DOI: 10.21603/2308-4057-2023-2-579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties.
Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components.
This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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5
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese. Food Res Int 2022; 159:111627. [DOI: 10.1016/j.foodres.2022.111627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
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7
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Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113063] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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8
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Parafati L, Pesce F, Siracusa L, Fallico B, Restuccia C, Palmeri R. Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics. Foods 2021; 10:foods10112669. [PMID: 34828950 PMCID: PMC8621625 DOI: 10.3390/foods10112669] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/26/2021] [Accepted: 11/01/2021] [Indexed: 11/29/2022] Open
Abstract
Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional cheese with improved microbiological and physico-chemical characteristics. Antimicrobial in vitro assays evidenced a substantial efficacy of both extracts against Staphylococcus aureus, which often causes staphylococcal food poisoning outbreaks linked to the consumption of raw milk cheeses and artisanal cheeses. For this reason, a simulated cheese contamination was carried out in order to assess if pomegranate extracts can exert antimicrobial activity towards this pathogen even when incorporated into the cheese matrix. Milk enriched with pomegranate extracts (PPW and PMW) was used to produce two different experimental cheeses, which were then evaluated for yield, polyphenol content, and microbiological as well as physico-chemical traits throughout the refrigerated storage. Despite the low concentration of the extracts, the treated cheeses showed an increase in firmness and a slight decrease in S. aureus counts, of more than one log unit in comparison to the control cheese, for up to 12 d of cold storage. Such results support the reuse of agro-food byproducts, in substitution to chemical food preservatives, as the key to a circular economy.
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Affiliation(s)
- Lucia Parafati
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; (L.P.); (F.P.); (B.F.); (R.P.)
| | - Fabiola Pesce
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; (L.P.); (F.P.); (B.F.); (R.P.)
| | - Laura Siracusa
- CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126 Catania, Italy;
| | - Biagio Fallico
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; (L.P.); (F.P.); (B.F.); (R.P.)
| | - Cristina Restuccia
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; (L.P.); (F.P.); (B.F.); (R.P.)
- Correspondence:
| | - Rosa Palmeri
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy; (L.P.); (F.P.); (B.F.); (R.P.)
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Chakraborty S, Dutta H. Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Himjyoti Dutta
- Department of Food Technology Mizoram University Aizawl India
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10
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Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101230] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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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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12
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Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101177] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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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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Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese. Foods 2021; 10:foods10051106. [PMID: 34067614 PMCID: PMC8156628 DOI: 10.3390/foods10051106] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 11/17/2022] Open
Abstract
Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.
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Mileriene J, Serniene L, Henriques M, Gomes D, Pereira C, Kondrotiene K, Kasetiene N, Lauciene L, Sekmokiene D, Malakauskas M. Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. J Dairy Sci 2020; 104:1504-1517. [PMID: 33309377 DOI: 10.3168/jds.2020-18732] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 09/12/2020] [Indexed: 01/09/2023]
Abstract
Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid whey protein concentrate with the incorporation of cinnamon extract was demonstrated to efficiently extend the shelf life of perishable fresh curd cheese, enhance its functional value, and contribute to a more sustainable production process.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania.
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Marta Henriques
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Department of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Kristina Kondrotiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Dalia Sekmokiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, LT-47181 Kaunas, Lithuania
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El Hatmi H, Jrad Z, Mkadem W, Chahbani A, Oussaief O, Zid MB, Nouha M, Zaidi S, Khorchani S, Belguith K, Mihoubi NB. Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109885] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Elhafez M, Yehia N, Amin R, Emam W, Hamouda S, El-Magd M. Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil. ARQ BRAS MED VET ZOO 2020. [DOI: 10.1590/1678-4162-11855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.
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Affiliation(s)
| | | | | | - W. Emam
- University of Stirling, United Kingdom
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The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.2.34] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Ritota M, Manzi P. Natural Preservatives from Plant in Cheese Making. Animals (Basel) 2020; 10:E749. [PMID: 32344784 PMCID: PMC7223362 DOI: 10.3390/ani10040749] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/21/2020] [Accepted: 04/23/2020] [Indexed: 02/02/2023] Open
Abstract
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.
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Affiliation(s)
- Mena Ritota
- CREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy;
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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: 16] [Impact Index Per Article: 3.2] [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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21
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Faccia M, Gambacorta G, Natrella G, Caponio F. Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Lacivita V, Mentana A, Centonze D, Chiaravalle E, Zambrini VA, Conte A, Del Nobile MA. Study of X-Ray irradiation applied to fresh dairy cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.073] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Roila R, Valiani A, Ranucci D, Ortenzi R, Servili M, Veneziani G, Branciari R. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria. Int J Food Microbiol 2019; 295:49-53. [PMID: 30802684 DOI: 10.1016/j.ijfoodmicro.2019.02.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 02/11/2019] [Accepted: 02/18/2019] [Indexed: 01/08/2023]
Abstract
This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local dairy production plant: three batches treated with 250 μg/mL of phenols from olive oil by-products in the governing liquid; three batches treated with 500 μg/mL of phenols in the governing liquid, and three untreated batches as the control group. The phenols effectively retarded the growth of Pseudomonas fluorescens and Enterobacteriaceae, acting mainly on the lag phase of the microorganisms, resulting in the prolongation of the time needed to reach the acceptable microbial limit. The delay in the growth of the spoilage bacteria was considered to indirectly influence the sensorial acceptability threshold, recorded through survival analysis. The combination of the two above-mentioned factors promotes the extension of "Fior di latte" cheese shelf life. by >2 and 4 days, for PA and PB respectively.
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Affiliation(s)
- Rossana Roila
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, "Togo Rosati", Via Salvemini 1, 06126 Perugia (PG), Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy.
| | - Roberta Ortenzi
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, "Togo Rosati", Via Salvemini 1, 06126 Perugia (PG), Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Borgo XX Giugno 74, 06121 Perugia (PG), Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Borgo XX Giugno 74, 06121 Perugia (PG), Italy
| | - Raffaella Branciari
- Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Via San Costanzo 4, 06126 Perugia (PG), Italy
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24
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Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8424035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
This study presents data about the chemical composition and antimicrobial effect of Satureja hortensis L. used as both dry plant and essential oil, on fresh cow’s cheese, in order to extend its shelf-life. The proximate and elemental composition of dry plant of Satureja hortensis L. highlights important level of microelements. The content of microelements increases even when small amounts of Satureja hortensis in fresh cheese were added. The addition of Satureja hortensis dry plant leads to an increase in Fe (13.46–65.54%) and Mn (8.33–88.33%) content of fresh cheese, depending on the amount of plant added. The composition of essential oil isolated from Satureja hortensis L. was analyzed by GC-MS and the main compounds found were carvacrol (19.68%), o-cymene (30.86%), and p-cymene (28.07%). In order to use Satureja hortensis L. as natural preservative in food industry, in vitro effect of plant extract and essential oil against Staphylococcus aureus Gram-positive bacteria was tested. The oil of Satureja hortensis L. showed antimicrobial activity at 0.50–1.5%, while the alcoholic extract does not inhibit Staphylococcus aureus mycelial growth. The antimicrobial effect of Satureja hortensis L. dry plant in various proportions (0.5–1.5%) and essential oil (0.1%; 0.25%; 0.5%), on fresh cow’s cheese, was assessed after 3 and 7 days by counting colonies obtained at 30°C. Results have shown that the addition of Satureja hortensis L. dry plant and essential oil led to a reduction in the total number of germs, this reduction being more significant when the essential oil was used. Regarding the effect of Satureja hortensis L. essential oil against Staphylococcus aureus inoculated in fresh cow’s cheese, the results highlight that the essential oil of Satureja hortensis L. may be a natural solution to prevent the development of this bacteria, while the ethanol extract does not prove to be effective.
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25
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Mehdizadeh T, Narimani R, Mojaddar Langroodi A, Moghaddas Kia E, Neyriz-Naghadehi M. Antimicrobial effects ofZataria multifloraessential oil andLactobacillus acidophilusonEscherichia coliO157 stability in the Iranian probiotic white-brined cheese. J Food Saf 2018. [DOI: 10.1111/jfs.12476] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Rogaye Narimani
- Department of Biology, Science Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology; Maragheh University of Medical Sciences; Maragheh I.R. Iran
| | - Moslem Neyriz-Naghadehi
- Department of Food Hygiene and Quality Control, Veterinary Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
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26
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Bagheripoor N, Khoshgozaran-Abras S, Sohrabvandi S, Khorshidian N, Mortazavian AM, MollaKhalili N, Jazaeri S. Application of Active Edible Coatings to Improve the Shelf-life of Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.949] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niloofar Bagheripoor
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | | | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
| | - Amir Mohammad Mortazavian
- Food Safety Research center, Shahid Beheshti University of Medical Sciences
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Neda MollaKhalili
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Sahar Jazaeri
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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27
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Lucera A, Conte A, Gammariello D, Del Nobile MA. Ready-to-eat semi-dried tomatoes: Study to preserve the product quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13175] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Annalisa Lucera
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Daniela Gammariello
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture Sciences Food and Environment; University of Foggia, Via Napoli, 25; 71122 Foggia Italy
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28
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Wu J, Sun X, Guo X, Ge S, Zhang Q. Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. AQUACULTURE AND FISHERIES 2017. [DOI: 10.1016/j.aaf.2017.06.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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29
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Conte A, Laverse J, Costa C, Lampignano V, Previtali MA, Del Nobile MA. Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13235] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Conte
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - J. Laverse
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - C. Costa
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - V. Lampignano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Previtali
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
| | - M. A. Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia, Via Napoli, 25-71122; Foggia Italy
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30
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Yangilar F. Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. J Food Saf 2016. [DOI: 10.1111/jfs.12306] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health; Erzincan University; 24100 Erzincan Turkey
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31
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Roila R, Branciari R, Ranucci D, Ortenzi R, Urbani S, Servili M, Valiani A. Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese. Ital J Food Saf 2016; 5:5760. [PMID: 27800450 PMCID: PMC5076743 DOI: 10.4081/ijfs.2016.5760] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 03/21/2016] [Accepted: 03/23/2016] [Indexed: 11/23/2022] Open
Abstract
Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)50 value of 5 mg/mL and a MIC90 value of 7 mg/mL. The MBC50 and MBC90 values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded.
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Affiliation(s)
- Rossana Roila
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | | | - David Ranucci
- Department of Veterinary Medicine, University of Perugia , Perugia, Italy
| | - Roberta Ortenzi
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
| | - Stefania Urbani
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Maurizio Servili
- Department of Agricultural, Food, and Environmental Sciences, University of Perugia , Perugia, Italy
| | - Andrea Valiani
- Institute for Experimental Veterinary Medicine of Umbria and Marche , Perugia, Italy
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32
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Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Moro A, Librán CM, Berruga MI, Carmona M, Zalacain A. Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1507-1513. [PMID: 25092116 DOI: 10.1002/jsfa.6853] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2014] [Revised: 07/03/2014] [Accepted: 07/25/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The use of aromatic plant extracts as ingredients may be compromised owing to low transference and activity lack in food matrixes compared with in vitro trials. Rosemary essential oil (REO) was added to sheep milk to study the transference of its compounds during the cheese-making process and to determine how cheese antimicrobial activity is modified. RESULTS The volatile characterization of dairy samples was performed using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry (HS-SBSE/GC/MS) so that fat matrix interferences were reduced. This method detected a decrease in volatile recovery concentration of 19.33% when REO was added to milk. A total recovery volatile yield of 62.51% was measured from the initial quantification of milk to cheese, with hydrocarbon volatiles being transferred in a higher ratio (64.88%) than oxygenated ones (58.74%). No effects were observed for REO in fortified cheese on the counts of native flora necessary for ripening processes, but the total inhibition of Clostridium spp. was provoked CONCLUSION The study of active compound transference during cheese elaboration was achieved. The antimicrobial results in fortified cheeses with REO showed a preventive effect in the case of clostridial species, which are responsible for late cheese blowing.
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Affiliation(s)
- Armando Moro
- Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Avda de España, E-02071, Albacete, Spain
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34
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O' Callaghan KA, Kerry JP. Evaluation of the potential synergistic antimicrobial effects observed using combinations of nanoparticled and non‐nanoparticled agents on cheese‐derived micro‐organisms. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Karen A‐M O' Callaghan
- Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Joseph P Kerry
- Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork Ireland
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35
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Sanz-Puig M, Pina-Pérez MC, Criado MN, Rodrigo D, Martínez-López A. Antimicrobial potential of cauliflower, broccoli, and okara byproducts against foodborne bacteria. Foodborne Pathog Dis 2015; 12:39-46. [PMID: 25587927 DOI: 10.1089/fpd.2014.1801] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The antimicrobial potential of cauliflower, broccoli, and okara byproducts was assessed against Gram-positive and Gram-negative bacteria. Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, Bacillus cereus, and Listeria monocytogenes serovar 4b growth behavior was assessed under exposure to 5% vegetable byproducts added to the reference medium, buffered peptone water (0.1% [wt/vol]), at 37°C. Although the byproducts were not effective against L. monocytogenes, they were bactericidal against Salmonella Typhimurium, E. coli O157:H7, and B. cereus. The most promising results were achieved with the cauliflower-Salmonella Typhimurium combination, because the bacterial population was reduced by 3.11 log10 cycles after 10 h of incubation at 37°C as a result of 5% cauliflower addition. Further studies were carried out for this combination, at different cauliflower concentrations (0, 0.5, 1, 5, 10, and 15%) and at temperatures in the range of 5-37°C. The greatest inactivation level (6.11 log10 cycles) was achieved at refrigeration temperature (5°C) using 15% cauliflower addition. Both temperature and cauliflower concentration significantly (p≤0.05) influenced the Salmonella Typhimurium inactivation level. The kinetic parameters were adjusted to mathematical models. The modified Gompertz mathematical model provided an accurate fit (root-mean-square error (RMSE) [0.00009-0.21] and adjusted-R(2) [0.81-0.99]) to experimental Salmonella Typhimurium survival curves describing inactivation kinetics of the pathogen to the antimicrobial effect of cauliflower byproduct.
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Affiliation(s)
- Maria Sanz-Puig
- Instituto de Agroquímica y Tecnología de Alimentos-Consejo Superior de Investigaciones Científicas (IATA-CSIC) , Carrer del Catedràtic Agustín Escardino Benlloch, València, Spain
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Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Angiolillo L, Conte A, Zambrini A, Del Nobile M. Biopreservation of Fior di Latte cheese. J Dairy Sci 2014; 97:5345-55. [DOI: 10.3168/jds.2014-8022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 04/27/2014] [Indexed: 11/19/2022]
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38
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O' Callaghan KAM, Kerry JP. Assessment of the antimicrobial activity of potentially active substances (nanoparticled and non-nanoparticled) against cheese-derived micro-organisms. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12160] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Karen A-M O' Callaghan
- Food Packaging Group; School of Food and Nutritional Sciences; Western Road, University College Cork; Cork Ireland
| | - Joseph P Kerry
- Food Packaging Group; School of Food and Nutritional Sciences; Western Road, University College Cork; Cork Ireland
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39
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Nardiello D, Conte A, Natale A, Lucera A, Palermo C, Centonze D, Del Nobile M. Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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40
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Caputo L, Quintieri L, Bianchi DM, Decastelli L, Monaci L, Visconti A, Baruzzi F. Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens. Food Microbiol 2014; 46:15-24. [PMID: 25475261 DOI: 10.1016/j.fm.2014.06.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2014] [Revised: 06/06/2014] [Accepted: 06/20/2014] [Indexed: 11/17/2022]
Abstract
The aim of this work was to check the efficacy of bovine lactoferrin hydrolyzed by pepsin (LFH) to prevent blue discoloration of Mozzarella cheese delaying the growth of the related spoilage bacteria. Among 64 Pseudomonas fluorescens strains, isolated from 105 Mozzarella samples, only ten developed blue discoloration in cold-stored Mozzarella cheese slices. When Mozzarella cheese samples from dairy were treated with LFH and inoculated with a selected P. fluorescens strain, no pigmentation and changes in casein profiles were found up to 14 days of cold storage. In addition, starting from day 5, the count of P. fluorescens spoiling strain was steadily ca. one log cycle lower than that of LFH-free samples. ESI-Orbitrap-based mass spectrometry analyses allowed to reveal the pigment leucoindigoidine only in the blue LFH-free cheese samples indicating that this compound could be considered a chemical marker of this alteration. For the first time, an innovative mild approach, based on the antimicrobial activity of milk protein hydrolysates, for counteracting blue Mozzarella event and controlling psychrotrophic pigmenting pseudomonads, is here reported.
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Affiliation(s)
- Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Daniela Manila Bianchi
- S.C. Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna, 148, 10154 Torino, Italy
| | - Lucia Decastelli
- S.C. Controllo Alimenti e Igiene delle Produzioni, Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta, Via Bologna, 148, 10154 Torino, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Angelo Visconti
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
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Segat A, Biasutti M, Iacumin L, Comi G, Baruzzi F, Carboni C, Innocente N. Use of ozone in production chain of high moisture Mozzarella cheese. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Gammariello D, Conte A, Lucera A, Mastromatteo M, Del Nobile MA. Anti-yeast activity of natural compounds: In vitro and in vivo tests. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2013.10.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Zantar S, Yedri F, Mrabet R, Laglaoui A, Bakkali M, Zerrouk MH. Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese. JOURNAL OF ESSENTIAL OIL RESEARCH 2014. [DOI: 10.1080/10412905.2013.871673] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Mastromatteo M, Conte A, Faccia M, Del Nobile MA, Zambrini AV. Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese. J Dairy Sci 2014; 97:36-45. [DOI: 10.3168/jds.2013-6999] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Accepted: 09/26/2013] [Indexed: 11/19/2022]
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45
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Conte A, Longano D, Costa C, Ditaranto N, Ancona A, Cioffi N, Scrocco C, Sabbatini L, Contò F, Del Nobile M. A novel preservation technique applied to fiordilatte cheese. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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46
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Librán CM, Moro A, Zalacain A, Molina A, Carmona M, Berruga MI. Potential application of aromatic plant extracts to prevent cheese blowing. World J Microbiol Biotechnol 2013; 29:1179-88. [DOI: 10.1007/s11274-013-1280-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Accepted: 02/05/2013] [Indexed: 11/30/2022]
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47
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Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese. J DAIRY RES 2012; 79:390-6. [DOI: 10.1017/s0022029912000209] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed thatPseudomonasspp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.
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Quintieri L, Caputo L, Monaci L, Deserio D, Morea M, Baruzzi F. Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese. Food Microbiol 2012; 31:64-71. [PMID: 22475944 DOI: 10.1016/j.fm.2012.02.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 02/21/2012] [Accepted: 02/29/2012] [Indexed: 11/27/2022]
Abstract
The aim of this work was to check the efficacy of bovine lactoferrin (BLF) and its pepsin-digested hydrolysate (LFH) to control spoilage bacteria contaminating the governing liquid of high moisture (HM) Mozzarella cheese during cold storage. These natural substances resulted effective when tested in vitro against five potential spoilage bacteria contaminating cold-stored HM Mozzarella cheese. Among six LFH fractions, only the fraction containing lactoferricins, mainly represented by LfcinB₁₇₋₄₂, resulted effective against Escherichia coli K12 at the same extent of the whole pepsin-digested hydrolysate. LFH tested throughout seven days for its antimicrobial activity against the main bacterial groups growing in cold-stored commercial HM Mozzarella cheese samples delayed significantly the growth of pseudomonads and coliforms in comparison with the un-treated samples. This is the first report providing a direct evidence of the ability of LFH to inhibit the growth of cheese spoilage bacteria.
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Affiliation(s)
- Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/o, 70126 Bari, Italy
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Gammariello D, Conte A, Buonocore G, Del Nobile M. Bio-based nanocomposite coating to preserve quality of Fior di latte cheese. J Dairy Sci 2011; 94:5298-304. [DOI: 10.3168/jds.2011-4161] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Accepted: 07/06/2011] [Indexed: 11/19/2022]
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50
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Conte A, Brescia I, Del Nobile M. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. J Dairy Sci 2011; 94:5289-97. [DOI: 10.3168/jds.2010-3961] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Accepted: 06/30/2011] [Indexed: 11/19/2022]
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