Effect of<i>Thymus vulgaris</i>and<i>Origanum compactum</i>essential oils on the shelf life of fresh goat cheese

Microscopic fungi can be present on a variety of foodstuff, including cheese. They can be responsible for fungal spoilage, causing sensory changes making food unacceptable for human consumption, and posing severe health concerns. Furthermore, some of these organisms are able to resist antimicrobial preservatives provided for by law. Antifungal activity of 15 chemically defined EOs, alone and in mixture, were checked by a microdilution test against isolates of Penicillium funiculosum and Mucor racemosus cultured from rinds of Marzolino, a typical Italian fresh pecorino cheese. Origanum vulgare yielded the lowest MIC values, followed by Salvia sclarea, Ocimum basilicum and Cymbopogon citratus, while Citrus paradisi and Citrus limon were not active. All mixtures showed antifungal activity at lower concentration with respect to MIC values of each EO component, when not in combination. This study is the first to describe the setting up of EOs mixtures to limit spoiling moulds.

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“…Surprisingly, in this study T. vulgaris did not yield a marked antimycotic activity, in contrast with reports from literature [24,26,27]. …”

Section: Discussioncontrasting

confidence: 99%

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Nardoni¹,

D’Ascenzi²,

Caracciolo³

et al. 2018

Ann Agric Environ Med.

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“…Similar results were reported in beeswax coating of Kashar cheese by Yilmaz and Dagdemir (2012) and in casein/natamycin coating of Kashar cheese by Yangilar and Yildiz (2016). Zantar et al (2014) found that essential oils increased dry matter at the end of the storage period of goat cheese with Thymus vulgaris and Origanum compactum . Yildirim et al (2006) found that the dry matter content of Kashar cheese samples A (control), C (coating with casein solution), D (coating with casein solution containing natamycin) and E (dipping in natamycin solution) increased until the 60 th d of storage ( p <0.05) after which it did not change significantly ( p >0.05) and these results are in agreement with the results of the present study.…”

Section: Resultssupporting

confidence: 86%

“…Farbod et al (2015) stated that sensory scores of FO sample were significantly higher than FOP sample ( p <0.05) by reaching an overall acceptability up to 70% on 30 th and 60 th d of storage maybe due to its better hardness, texture and flavour. It was reported by Zantar et al (2014) that cheese sample aromatized using T. vulgaris got the highest overall acceptability score and it was followed by the control and the sample aromatized using O. compactum . Di Pierro et al (2011) stated that compared to control, Ricotta cheese exhibited better texture conditions when it was coated with chitosan/whey protein film while no difference was found in visual appearance, texture, flavour and odour between uncoated and chitosan/whey protein film coated Ricotta cheese samples.…”

Section: Resultsmentioning

confidence: 91%

Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

Yangılar¹

2016

Korean Journal for Food Science of Animal Resources

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Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90th d, while in C1 as 3.89 Log CFU/g on the 90th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

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“…Farbod et al () stated that sensory scores of FO sample were significantly higher than that of FOP sample ( p < 0.05) by reaching an overall acceptability up to 70% on 30th and 60th days of storage maybe due to its better hardness, texture, and flavor. It was reported by Zantar et al () that cheese sample aromatized using T. vulgaris got the highest overall acceptability score and it was followed by the control and the sample aromatized using O. compactum . Di Pierro et al () stated that compared to control, Ricotta cheese exhibited better texture conditions when it was coated with chitosan/whey protein film while no difference was found in visual appearance, texture, flavor, and odor between uncoated and chitosan/whey protein film coated Ricotta cheese samples.…”

Section: Resultsmentioning

confidence: 84%

“…The results also showed that the coating process with natamycin solution fortified with oregano and rosemary oils might have delayed moisture losses more compared to the control. Zantar et al () found that essential oils increased dry matter at the end of the storage period of goat cheese with Thymus vulgaris and Origanum compactum . Fajardo et al () reported the moisture content of coated Saloio cheese before storage to be significantly higher than that of uncoated cheese samples resulting mainly from the water content of the coating itself while this difference was valid at 4°C only for natamycin + chitosan coated cheese samples.…”

Section: Resultsmentioning

confidence: 99%

Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese

Yangılar

2016

Journal of Food Safety

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Effects of the edible films coated with natamycin (N) solutions and enriched with essential oils (EOs) were investigated on the chemical (e.g., the rates of pH, dry matter, fat, acidity, salt, protein, water soluble nitrogen, ripening index (RI), 12% trichloroacetic acid-soluble nitrogen, and pH 4.6 solublenitrogen), microbial (e.g., total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliform and mould) and sensory properties of Kashar cheese during ripening time (3 rd , 30 th , 60 th and 90 th days) in the present study. Antimicrobial effectiveness of the films against moulds was measured on 30th, 60th, and 90th days of storage. The highest and lowest mould counts were determined for the C (2.87 log cfu/g) and N5 (1 log cfu/g) samples, respectively, at 90 days of rip-ening. Compared to other cheese samples, C and N3 coated cheese samples represented higher levels of water-soluble nitrogen and RI at the end of storage. N3 coated cheese samples were preferred more by the panellists while N5 coated cheese samples received the lowest scores. Practical applicationsAntibacterial and antioxidant activities of essential oils have received considerable attention infood preservation. During Kashar cheese storage, the edible film incorporating oregano and rosemary essential oils coating process showed reducing effect on the microbial growth and extended the shelf-life of Kashar cheese. K E Y W O R D Sedible coating, essential oils, oregano, mould growth, natamycin, rosemary

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Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese

Cited by 37 publications

References 26 publications

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Activity of selected essential oils on spoiling fungi cultured from Marzolino cheese

Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese

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