The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese

Abstract

About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical-chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme-fortified film (WPIOF) and the clove-fortified film (WPISF) both had positive effects on the physical-chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157:H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P < 0.05). PRACTICAL APPLICATIONSIn this study, essential oil-fortified edible films were produced by adding 1.5% (v/v) thyme and clove essential oils to whey protein isolate (WPI) or emulsifying film (SWPI) obtained by the addition of sorbitol (S). Some of the kashar cheese samples were coated with these films and some of them were not (control samples). All of the cheese samples were artificially contaminated with Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus for determination of antimicrobial properties of the films. Kashar cheese samples were stored at 4 ± 1C and their microbiological and physical-chemical properties were examined on the 1st, 15th, 30th and 60th days of storage.

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

“…The antimicrobial activity of the FMS film that contained clove leaf oil was mainly attributed to eugenol, which was released from the active films. Similarly, Kavas and Saygili [33] reported that Kashar cheese that was wrapped with whey protein isolate film containing clove oil showed 1.11 log CFU g À1 reduction in the population of L. monocytogenes compared with that in the control sample. Thus, the FMS films incorporated with clove leaf oil can be utilized as antimicrobial packaging material for soft cheese.…”

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

“…The antimicrobial effects of essential oils are different for each type of microorganism. Some factors may influence the oil's effectiveness, among which the plant species, the period when they were harvested, and the amount of active substances present (Chorianopoulos, Kalpoutzakis, Aligiannis, Mitaku, Nychas, & Haroutounian, 2004;Kavas, Kavas, & Saygili, 2015).…”

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…Milk protein and whey protein (WP) form important parts of proteinbased edible coatings, with the latter comprising 20% of these coatings (Brunner, 1977). In addition to having high nutritional value and functional properties, whey protein isolate (WPI) coatings are used in edible coatings due to their advantageous features such as low oxygen permeability, gelation, thermal stability, foaming and their ability to create polymers through covalent binding to carbohydrates (Kavas & Kavas, 2014). Sorbitol, prominent among the plasticizers because of its lower moisture absorption and high dissolution capabilities, has been preferred in many of the studies conducted on WPIbased films and coatings (Kavas & Kavas, 2014;Krochta & De Mulder-Johnson, 1997;Ressouany, Vachon, & Lacroix, 1998;Torlak & Nizamoğlu, 2011).…”