Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’

Abstract

In this present study, essential oils (EOs) were extracted from Chaerophyllum macropodum, Oliveria decumbents, and Zataria multiflora Boiss. The chemical composition and antimicrobial activity of the EOs were tested against Staphylococcus aureus (G +), Escherichia coli O157: H7 (G −), and three species of fungi (Rhodotorula glutinis, Kluyveromyces marxianus and Penicillium digitatum). The outcomes were evaluated in vitro and in a food model system for 28 days of storage. Carvacrol comprised 10.83, 22.51 and 73.66% of the EOs being extracted from Chaerophyllum, Oliveria and Zataria, respectively, while thymol comprised 9.57, 36.49 and 17.17%. By evaluating antibacterial properties in vitro, the bacteria were greatly inhibited by all of the three EOs with more sensitivity of S. aureus. Oliveria and Zataria EOs were more effective than Chaerophyllum EO in preventing the growth of the three fungi. Doogh samples were inoculated before receiving the EOs (1%) and stored at 4°C for 28 days. Chaerophyllum EO caused the highest value of pH in doogh. Viscosity was significantly higher (p < .05) in the treated samples than in the control. All three EOs inhibited the bacterial populations more effectively (p < .05) than fungal populations. Regarding sensory attributes, all fortified doogh samples received comparably higher scores than the doogh containing microorganisms. In summary, the present study revealed that Chaerophyllum, Oliveria and Zataria EOs can serve as natural antimicrobial agents in doogh.

Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink)

“…Methanol (96%) and sodium hydroxide were purchased from Merck Co and also PCA, 3 Tween 80, and DPPH were prepared from Sigma-Aldrich Co.…”

“…This fermented dairy beverage is more digestible and contains larger amounts of vitamins and nutrients compared to the milk. In addition, drinking Doogh after every meal can prevent the growth of pathogenic bacteria and balance the beneficial bacterial populations in the gastrointestinal tract [ 3 ]. Doogh is acidified by fermentative bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii ssp .…”

“…Such treatments could assist in the maintenance of quality and would increase the shelf‐life of Doogh. Essential oils (EOs) and plant extracts, commonly used for flavouring the Doogh, are especially renowned for their antimicrobial and antifungal activities [ 3 ]. There are reports about the use of different essential oils, such as thyme, oregano, and eucalyptus in Doogh [ 6 , 7 ].…”

“…Also, all enriched Doogh samples received comparably higher scores than the Doogh containing microorganisms. In general, their study revealed that Chaerophyllum, Oliveria and Zataria essential oils can apply as natural antimicrobial agents in Doogh [3]. Kalavari et al (2022) assessed the physicochemical, microbial, and sensory properties of Doogh enriched with olive leaf extract during 45 days storage.…”

Optimization of solvent evaporation method in liposomal nanocarriers loaded‐garlic essential oil (Allium sativum): Based on the encapsulation efficiency, antioxidant capacity, and instability

“…Essential oils and extracts of plants, which are mainly used to flavour food beverages, are particularly well known for their antimicrobial and antifungal activities [1, 2]. There are many reports on the use of various essential oils such as thyme, oregano and eucalyptus in dairy beverages including Doogh [3].…”