Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics
| Autor: | Nehal Ibrahim, Lamiaa Ibrahim Ahmed, Karima Mogahed Fahim, Ayah B. Abdel-Salam |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
Preservative biology 030309 nutrition & dietetics Thymus vulgaris 04 agricultural and veterinary sciences Antimicrobial biology.organism_classification 040401 food science Biochemistry Zingiberene Eugenol 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Camphene Food science Thymol Aroma Food Science |
| Zdroj: | Food Bioscience. 42:101177 |
| ISSN: | 2212-4292 |
| DOI: | 10.1016/j.fbio.2021.101177 |
| Popis: | Due to consumers growing concerns about synthetic preservatives, essential oils (EOs) come into the focus of pharmaceutical and food applications as natural alternatives because of their inherent antimicrobial activity. However, EOs food applications have been challenged by their strong aroma that adversely affects consumers acceptability. In this study, EOs of Zingiber officinale (ginger), Syzygium aromaticum (clove), and Thymus vulgaris (thyme) were extracted and assessed for their potential use to produce cheese with high degree of microbial safety and sensory acceptability. Phytochemical profiling showed camphene and zingiberene as major constituents in ginger oil, whereas thymol and eugenol represented the chief volatiles in thyme and clove, respectively. The EOs antimicrobial activity against seven strains of pathogenic and spoilage bacteria, yeast and mold revealed MIC of 0.001%. Additionally, studied EOs demonstrated interesting safety profile displaying good to very weak cytotoxicity on human hepatocellular carcinoma (HepG2) with CC50 6.31–452.95 μg/mL and very low cytotoxicity on normal human lung fibroblasts (WI-38) with CC50 728.94–841.66 μg/mL. Sensory characterization of EOs-fortified laboratory manufactured fresh soft cheese displayed scores significantly higher than control samples (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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