&lt;em&gt;Nigella sativa&lt;/em&gt; oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

Abdel-Latif, Eman F.; Abbas, Khaled A.; Abdelmontaleb, Hani S.; Hamdy, Shaimaa

doi:10.4081/ijfs.2021.9862

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…It can therefore be assumed that the metabolic activity of the fungi could have led to microdamage to the biocomposites, from which plant components were released, which on the one hand could have been a growth-stimulating nutrient, and on the other hand, as in the case of the biocomposite with black cumin, the components contained in it could lead to inhibition of sensitive fungal species. In addition, as reported in their research by Abdel-Latif et al [56], oil obtained from black cumin seeds (Nigella sativa) has good fungicidal properties. In the studies on the degree of fouling of the biopolymer surface by fungi, a variable ability of selected fungal species to infect the surface of biocomposites was observed.…”

Section: Resultsmentioning

confidence: 77%

Pomace from Oil Plants as a New Type of Raw Material for the Production of Environmentally Friendly Biocomposites

Betlej,

Borysiuk,

Borysiak

et al. 2023

Coatings

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The production of environmentally friendly biocomposites can be based on attractive and low-cost vegetable pomace, a waste product from oil production. In the present study, biocomposites made from HDPE and pomace from black cumin, corn, and flax seeds were subjected to evaluation of structural, morphological, and thermal parameters and susceptibility to germination by filamentous fungi. Based on the characteristics of the produced biocomposites, it should be concluded that vegetable waste from oil production, applied at a 1:1 ratio as a filler for polyethylene-based biocomposites, significantly reduces the crystallinity of the produced material and decreases its thermal stability. It should also be noted that such biocomposites are more easily overgrown by fungi, which may facilitate their biodegradation. Very poor antioxidant properties, resulting from the encapsulation of the plant fraction in polyethylene, limit the functionality of this type of material as, for example, active biomaterials to prevent free radical processes. Although the structural and physical characteristics of the produced biocomposites have been shown to be inferior to polyethylene, efforts should be made to improve these characteristics. Plant waste can be a valuable raw material for the production of materials compatible with various industries.

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Section: Resultsmentioning

confidence: 77%

Pomace from Oil Plants as a New Type of Raw Material for the Production of Environmentally Friendly Biocomposites

Betlej,

Borysiuk,

Borysiak

et al. 2023

Coatings

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“…It is considered that for the consumer acceptability of the cheese, the percentage of the added oil in the product should not exceed 0.6% (Abd Elmontaleb et al, 2020). The consistency values of the analyzed curds decreased after the storage period (10 days), especially for those with powder, alcoholic extract, and N. sativa oil; this aspect is due to the overconcentration of the different black cumin forms added to the product (Abdel-Latif et al, 2021).…”

Section: The Scaling Methodsmentioning

confidence: 99%

“…The choice of the percentage value for black cumin additions was made based on the scientific documentation from other studies related to the testing of cheese (Alsawaf and Alnaemi, 2010;Abdel-Latif et al, 2021). For each experimental curd, the evaluation of the sensory, physical-chemical, and microbiological quality was carried out according to the described methodology both after processing as well as after 10 days of storage under refrigeration conditions (4°C).…”

Section: Sample Descriptionmentioning

confidence: 99%

“…The antimicrobial activity of N. sativa oil has been studied, but the available data on its effectiveness on food products of animal origin (e.g. sheep curd) are limited (Abdel-Latif et al, 2021). However, there are attempts to use seeds or seed oil during the processing and preservation of various food products (e.g., cheese) to improve their stability and microbial safety (El-Sayed et al, 1994;Tarakci et al, 2005;Kokoska et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

Voșgan,

Dumuța,

Mihali

et al. 2024

Front. Sustain. Food Syst.

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The influence of different forms of Nigella sativa (seeds, powder, alcoholic extract, and oil) on the traditional sheep curd was investigated by comparison with a control simple curd considering a series of sensorial, physical–chemical, and microbiological aspects. The analysis was performed on curds freshly prepared and after 10 days of refrigeration. The sensory analysis of the curds was performed using a variety of methods such as scaling method, the method of quality describing, the method of ordering by rank, “triangle” method, and “duo-trio” method. The analyzed curds were assessed and classified according to their sensory characteristics and typicality. The N. sativa supplementing of the sheep curds improved their physical–chemical characteristics by raising the fat content with 0.88–2.82% and decreasing the titratable acidity with 1.42–2.32% compared to the control curd without additive. After 10 days of refrigeration, the titratable acidity increased with 1.58–3.25% and moisture decreased (8.43–13.17%). The microbiological quality of the curd samples was influenced by the addition of black cumin in different forms, with variations in the total number of bacteria (TNB) between 4.33 and 4.39 log CFU/g compared to the control sample 5.03 log CFU/g, Enterobacteriaceae (2.53–2.58 log CFU/g) compared to the control sample 2.60 log CFU/g, and coagulase-positive staphylococci (CPS) 2.30–2.68 log CFU/g compared to the control sample 2.75 log CFU/g. After 10 days of refrigeration, the number of microorganisms decreased, TNB (4.13–4.31 log CFU/g), Enterobacteriaceae (2.34–2.53 log CFU/g), and CPS (2.02–2.55 log CFU/g), while for the control sample the values increased. The most obvious antimicrobial effect was observed in the case of the cold-pressed oil addition (1%), followed by the alcoholic extract (1%), seeds (3%), and powder (3%).

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“…To inhibit microbial spoilage, often detected during the shelf-life of perishable soft cheeses with reduced Na content, a natural additive was tested to prevent the growth of molds; to this end, Nigella sativa oil was added to pasteurized milk before renneting and showed antifungal properties against Candida albicans and Aspergillus parasiticus after 14 days of storage of a soft, low-salt cheese ( 14 ).…”

Section: Soft Cheesesmentioning

confidence: 99%

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

et al. 2022

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Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods. Although in some products the reformulation with alternative ingredients is commonly practiced, in cheese the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey, enhances the taste and the aroma profile, regulates the texture, the final pH, the water activity, and affects the microbial growth. Ultimately, salt content modulates the activity of starter and non-starter lactic acid bacteria (NSLAB) during cheese manufacturing and ripening, influencing the shelf-life. Any modification of the salting procedure, either by reducing the level of sodium chloride content or by replacing it with other salting agents, may affect the delicate equilibrium within the above-mentioned parameters, leading to changes in cheese quality. The decrease of Na content may be differently approached according to cheese type and technology (e.g., soft, semi-hard, hard, and mold-ripened cheeses). Accordingly, targeted strategies could be put in place to maintain the overall quality and safety of different cheeses categories.

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<em>Nigella sativa</em> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

Cited by 4 publications

References 17 publications

Pomace from Oil Plants as a New Type of Raw Material for the Production of Environmentally Friendly Biocomposites

Pomace from Oil Plants as a New Type of Raw Material for the Production of Environmentally Friendly Biocomposites

The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

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