Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson

doi:10.1016/j.lwt.2013.04.007

Cited by 125 publications

(98 citation statements)

References 34 publications

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“…Olmedo, Nepote, Mestrallet, & Grosso, 2008). Similar results were seen in a study investigating antioxidant activity of oregano and rosemary EO, where the peroxide value in cream cheese at 35 days of storage was also reduced (R. H. Olmedo, Nepote, & Grosso, 2013).…”

Section: Discussionsupporting

confidence: 85%

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Dannenberg

Funck

Mattei

et al. 2016

Innovative Food Science & Emerging Technologies

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Section: Discussionsupporting

confidence: 85%

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Dannenberg

Funck

Mattei

et al. 2016

Innovative Food Science & Emerging Technologies

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“…Yoghurts with flesh or powder dates are marked by the presence of the similar number of yeasts and molds (4 in the first week of storage and 10 after 29 days of storage) due to the contamination of the raw materials (dates) by these microorganisms [BACHIR RAHO and BENATOUCHE, 2013;OLMEDO et al, 2013] . Our microbiological results for all yoghurts prepared are in line with the finding of several authors.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the quality of the steamed yoghurts enriched by dates flesh and date powder variety H’loua

Hariri¹,

Ouis²,

Djilali³

et al. 2018

bjbabe

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Abstract. The purpose of the present work was to investigate the effect of including date flesh and date powder in the steamed yoghurt processing on some quality during four weeks of storage. In order to obtain the powders, date variety of H'loua was washed, cut into small particles, and then dried at 90 °C during 2 h. Seven steamed yoghurts were manufactured: control prepared by 80 g/L sucrose, yoghurts manufactured by replacement of some quantity of sucrose by 10, 20 and 25 g/L of the date powder and yoghurts prepared by replacement of some quantity of sucrose by 60, 70 and equal quantity 80 g/L of date flesh. All samples were analyzed for some physicochemical, biochemical, microbiological and sensory characteristics at 1, 7, 15, 21 and 29 days of storage. The total or partial replacement of the sucrose by date flesh and date powder improves the nutritional quality of the yoghurts such as proteins, fat, ash, and dry mater, but the level of the total sugars was decreased. Results of microbiological analyze showed complete absence of the total and fecal coliforms, Staphylococcus aureus, faecal streptococci and Salmonella in all yoghurts prepared and throughout the storage period. Replacement of the sucrose by all types of date improves the sensory characteristics of the yoghurts included taste and texture.

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“…No significant (p > 0.05) difference between the control and herbal burfi samples was observed, which is similar to observations by Pires et al [30] who reported that addition of thyme oil into protein film had no impact on color attribute, due to the lower content of oil in the film. Similarly, Olmedo et al [25] detected no significant difference in colour among flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils added @ 0.02% and control samples. (Table 3).…”

Section: Changes In Hunter Color Valuesmentioning

confidence: 93%

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Prasad

Khamrui

Sheshgiri

2017

J Package Technol Res

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In the present study, combination of essential oils (EOs) and packaging materials were evaluated to increase the storage stability of burfi. Combination of turmeric (@ 100 ppm), ginger (@ 200 ppm) and cardamom (@ 300 ppm) EO was incorporated into burfi to exploit their synergistic activity. Burfi samples were packaged in cardboard or HDPE boxes and stored at 37 ± 1 and 4 ± 1 °C. The samples were evaluated for changes in anti-oxidant, physico-chemical, instrumental color, microbiological and sensory attributes. Free radical (ABTS and DPPH) scavenging activity remained significantly (p < 0.05) higher in EOs added and HDPE boxes packaged burfi during the storage period. Extent of lipid oxidation (TBA value) was higher in control sample packaged in cardboard boxes. Change in instrumental color values (L*, a*, b*) were higher in both the samples packaged in cardboard boxes. Decrease in moisture content and water activity was higher for cardboard packaged samples. Increase in total, and yeast and mold count was significantly (p < 0.05) lowered by EOs incorporation in both the packaging materials. Samples packaged in HDPE boxes had lower (p < 0.05) microbial counts after 4th day at 37 ± 1 °C and 10th day at 4 ± 1 °C temperature. Titratable acidity was lower (p < 0.05) in EO added samples. At 4 ± 1 °C, cardboard and HDPE boxes packaged samples were sensorially acceptable up to 15 and 25 days, respectively.

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Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

Cited by 125 publications

References 34 publications

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Characterization of the quality of the steamed yoghurts enriched by dates flesh and date powder variety H’loua

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

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