Natural Preservatives from Plant in Cheese Making

Ritota, Mena; Manzi, Pamela

doi:10.3390/ani10040749

Cited by 55 publications

(49 citation statements)

References 81 publications

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“…As discussed above, the use of rosemary or myrtle EO improves the safety of cheeses, however, due to the aromatic nature of the EO, it may impact the sensory properties [ 16 ]. Although the sensory impact on consumer acceptance was not assessed in the present study, scarce research about the sensory evaluation of rosemary in cheese is available.…”

Section: Resultsmentioning

confidence: 99%

“…It indicates that antimicrobial properties of EO must be assessed both in vitro and in real food products [ 15 ]. In addition, the use of EO may impact the sensory properties of cheeses [ 16 ]. Since the food industry requires the development of new strategies to comply with the consumers´ requirements, without compromising the safety and quality of foodstuffs [ 1 ], the present work aims to evaluate the antimicrobial effect of myrtle and rosemary EO against L. monocytogenes in fresh cheese during the ripening process and the impact of EO on cheese natural microbiota.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Saraiva

Silva

García‐Díez

et al. 2021

Foods

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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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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Saraiva

Silva

García‐Díez

et al. 2021

Foods

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“…O queijo é um alimento nutritivo, suscetível à contaminação por microrganismos deterioradores e patogênicos, o que pode levar à alterações indesejáveis, redução da vida útil e transmissão de doenças alimentares, que podem causar riscos à saúde do consumidor (CHOI et al, 2016;RITOTA;MANZI, 2020).…”

Section: Fundamentação Teóricaunclassified

Avaliação Da Qualidade Microbiológica De Queijos De Coalho Comercializados Em Lavras-Mg

Balduino¹,

Venâncio²,

Oliveira³

et al. 2021

Inovação, Gestão E Sustentabilidade Na Agroindústria

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RESUMOO queijo de coalho é um produto típico da região Nordeste do Brasil, que teve sua produção e consumo expandidos, consideravelmente, por todo o país. Devido ao seu alto teor nutritivo e características físicoquímicas favoráveis, ele se torna um meio ideal para o desenvolvimento de microrganismos patogênicos e deterioradores, o que pode causar alterações sensoriais, redução da vida útil e, até mesmo, riscos à saúde do consumidor. Desse modo, o trabalho teve como objetivo avaliar a qualidade microbiológica de três marcas de queijo de coalho (A, B, C) comercializadas na cidade de Lavras -MG. Para tanto, as amostras de queijo de coalho foram coletadas em um estabelecimento comercial, armazenadas em caixas isotérmicas com gelo e transportadas, imediatamente, ao Laboratório de Microbiologia de Alimentos, para a execução das análises microbiológicas. Os queijos foram avaliados quanto à quantificação de microrganismos aeróbios mesófilos, enterobactérias, Staphylococcus coagulase positiva e Escherichia coli, sendo todas as análises realizadas em triplicata com três repetições. Os resultados demonstraram que as três marcas estavam em condições higiênico-sanitárias satisfatórias e em conformidade com a legislação vigente com relação à presença de Staphylococcus coagulase positiva e Escherichia coli, já que não foi observada presença desses microrganismos nas amostras de queijos. No entanto, todas as amostras apresentaram contagens de enterobactérias e microrganismos aeróbios mesófilos, o que indica possíveis falhas de higiene durante as etapas de produção no laticínio. Portanto, é necessário utilizar uma matéria-prima de qualidade, realizar as boas práticas de fabricação e garantir uma higienização correta do ambiente de processamento, embalagens e utensílios, higiene pessoal dos colaboradores, armazenamento e comercialização adequados, de modo a garantir a qualidade do produto e a segurança dos consumidores.

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“…Incidence of the microbial contamination can be controlled via following hygienic rules during crop collection and food processing [4], and by addition of preservative substances that inhibit microbial growth and development during storage [5].…”

Section: Introductionmentioning

confidence: 99%

“…The main methods include modified atmosphere, high pressure, active coating and edible coating either separately or in combinations [6]. The trend of green-food includes the application of natural compounds that replace chemical preservatives to ensure food safety and quality without causing health issues [5]. The prospective use of bio-preservatives in food production has the benefit of leading towards the production of safer and healthier foods, not ignoring their contribution as ecofriendly [7].…”

Section: Introductionmentioning

confidence: 99%

Application of Lactobacillus helveticus CNRZ 32 to Control the Microbial Contaminants in Cheese by Addition of Bacterial Extracts or by In Situ Production of Bioactive Metabolites

El-Sayad¹,

Ibrahim²,

Sharaf³

et al. 2021

AJC

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Microbial spoilage of cheese represents a major concern from both health and economic views. The addition of food preservatives is considered the most applied strategy to ensure food quality and to control microbial contamination. It well established that natural preservatives such as Nisin and Natamycin are of great effectiveness against a wide range of microbial concerns, but the lack of wide spectrum effect induces looking for more efficient alternatives. This research suggests alternative treatments to be evaluated side by side with both Nisin and Natamycin within real cheese models to control microbial contamination during the storage period. To evaluate this, two varieties of cheese were manufactured and inoculated with a set of pathogen and cheese spoiling microorganisms. Talaga cheese batches were separately treated with extract of MRS that previously fermented by Lactobacillus helveticus CNRZ 32, Nisin and Natamycin at Free State and Chitosan Nanoparticles-loaded state to become 6 treatments (T1 – T6) other than the control (C). The same treatments were applied to Karish cheese batches, in addition to inoculation of Lactobacillus helveticus CNRZ 32 1% (v/v) in the seventh batch. Upon microbiological analyses, results show that T2; the extract loaded on Chitosan Nanoparticles completely reduced the count of all pathogens and spoiling populations after two weeks of cold storage (2 – 6oC) in Talaga cheese. In the case of Karish cheese, the 7th batch treated with Lactobacillus helveticus CNRZ 32 inoculation had no pathogenic nor spoiler growth after one week of cold storage (2 – 6oC). These results suggest that Lactic acid bacteria especially Lactobacillus helveticus CNRZ 32 can efficiently ensure the safety and quality of cheese if applied in appropriate form.

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Natural Preservatives from Plant in Cheese Making

Cited by 55 publications

References 81 publications

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Avaliação Da Qualidade Microbiológica De Queijos De Coalho Comercializados Em Lavras-Mg

Application of Lactobacillus helveticus CNRZ 32 to Control the Microbial Contaminants in Cheese by Addition of Bacterial Extracts or by In Situ Production of Bioactive Metabolites

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