Functional evaluation of Nigella sativa seed oil effect on pathogen enriched Artisan cheese

Georgescu, Mara; Dobrea, Mimi; Tăpăloagă, Dana; Raita, Stefania; Dobrea, Vlad

doi:10.1016/j.jbiotec.2018.06.173

Cited by 3 publications

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“…Previous studies of the physicochemical properties of NSSO enriched cheeses (23) revealed no significant (p > 0.05) differences between treated cheeses and control, even though data indicates slightly higher proteolysis after 42 days of ripening which were consistent with better sensory grades reported by similar research (24), in cheeses enriched with NSSO. These results indicate that 0.1-0.2% w/w NSSO (lower concentrations than the ones used by the present study) does not interfere in a negative way with the biochemical characteristics of ripening process and actually improves consumers' acceptability and water retention of soft brined cheeses.…”

Section: Tn Content Of Experimental Cheesessupporting

confidence: 80%

“…However, the effect of NSSO on the ripening indices has not been sufficiently studied, as each type of cheese is considered a unique biochemical system and the specificity of each assortment should be considered when performing investigations on influences on ripening depth and extent. Previous studies on 0.1% w/w NSSO cheese and 0.2% w/w NSSO cheese indicated no significant influence on some of the ripening indices (such as total nitrogen, expressed as protein content) (23), revealed positive effect on the sensory parameters under panel studies (24) but did not explore more significant ripening indices, such as water soluble nitrogen (WSN), or free amino acid (FAA) content.…”

Section: Introductionmentioning

confidence: 94%

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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Georgescu

Raita

Tăpăloagă

2019

The EuroBiotech Journal

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Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which Nigella sativa cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without Nigella sativa seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

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Section: Tn Content Of Experimental Cheesessupporting

confidence: 80%

Section: Introductionmentioning

confidence: 94%

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Georgescu

Raita

Tăpăloagă

2019

The EuroBiotech Journal

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“…Most of the studies focus on experimental food matrices inoculated with starter cultures (lactic acid bacteria-LAB), but also with pathogenic bacteria cultures, in various concentrations, used for evaluating the antimicrobial effect of Nigella sativa. For example, in our previous research [37], considerable reduced counts of Staphylococcus aureus, Listeria monocytogenes, E. coli and Salmonella enteritidis were revealed for 0.1 -1% w/w NSSO enriched food matrix, when compared to control. Each type of food matrix is considered a unique microbial ecosystem, which requires an individual approach, as indicated by numerous literatures references [19,34,36,61,68,69,77].…”

Section: Introductionmentioning

confidence: 76%

Evaluation of Antimicrobial Potential of Nigella Sativa Oil in a Model Food Matrix

Georgescu¹

2018

FARMACIA

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Nigella sativa (black cumin) is known for its antibacterial activity. However, available literature does not sufficiently explore the possible interactions with the natural wild microflora in complex food matrices. This study is using as model food matrix, a traditionally manufactured cheese, without additives, without starter cultures and without pathogen culture, to study the antimicrobial effect of Nigella sativa seed oil (NSSO), as well as the physicochemical properties of this food matrix during the study. The experiment included three batches of food matrix: control batch without NSSO, 0.1% and 0.2% w/w NSSO enriched batch. Natural occurring E.coli, coliforms and Staphylococcus spp. were significantly inhibited by NSSO. Total bacterial count (APC) registered significant improvement during the experiment. The antimicrobial activity of NSSO proved selective, as no significant effect was seen on the beneficial LAB. NSSO significantly improved the sensory qualities of the food matrix samples. NSSO kept significant selective antimicrobial effect when used with a complex food matrix, without altering the physicochemical properties of this food matrix, suggesting that NSSO could be a natural antibiotic candidate that could be used as food dietary supplement. RezumatNigella sativa (chimenul negru) este cunoscut pentru activitatea antimicrobiană. Cu toate acestea, literatura științifică disponibilă până în prezent, nu aprofundează interacțiunile cu flora microbiană naturală a substraturilor alimentare complexe. Studiul de față utilizează ca model de substrat alimentar, un sortiment de brânză tradițională, obținută fără aditivi, fără culturi starter și neadiționată experimental cu germeni patogeni, pentru a studia efectul antimicrobian al uleiului semințelor de Nigella sativa (NSSO), precum și proprietățile fizico-chimice ale substratului alimentar pe parcursul studiului. Experimentul a constat în utilizarea a trei loturi de substrat alimentar experimental: lotul de control, fără NSSO, și loturile îmbogățite cu 0,1% și respectiv, 0,2% m/m NSSO. Tulpinile sălbatice de E. coli, coliformi și Staphylococcus spp. au fost semnificativ inhibate pe durata experimentului. Numărul total de germeni a înregistrat îmbunătățire semnificativă sub influența NSSO pe durata experimentului. Activitatea antimicrobiană a NSSO a fost selectivă, întrucât tulpinile de bacterii acido-lactice benefice nu au fost inhibate. NSSO a îmbunătățit calitățile organoleptice ale substratului alimentar utilizat. NSSO a menținut efectul antimicrobian la utilizarea împreună cu un substrat alimentar, fără a altera proprietățile fizico-chimice ale acestuia, sugerând faptul că NSSO ar putea fi un candidat antibiotic natural, care poate fi utilizat ca supliment alimentar.

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Testing the Efficiency of 6 Essential Oils for Foodborne Pathogens in Order to Select the Most Suitable for Application in the Meat Industry

IRIMIA GHEORGHE,

TAPALOAGA,

GEARAP

et al. 2023

SPJVS

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"Identifying natural and safe methods for preserving food is an important issue. In this respect, one of the most important foodborne pathogens in ready-to-eat meat products is Listeria monocytogenes, which had a high prevalence in global food poisoning outbreaks. In the study, six essential oils (Ocimum basilicum, Eucalyptus maculata var. citriodora, Salvia officinalis, Petroselinum crispum, Citrus aurantifolia, Cinnamomum zeylanicum) were studied for their antimicrobial efficiency against Listeria monocytogenes using the Agar Well Diffusion assay, in order to select the three most effective essential oils. Samples were performed in triplicate with positive and negative control. According to the measured inhibition area, the antimicrobial effect ranking for the studied essential oils was the following: Cinnamomum zeylanicum essential oil - 29.00±1.00 mm, Citrus aurantifolia - 17.00±0.82 mm and Ocimum basilicum - 12.00±0.82 mm. In conclusion, the efficacy of the selected oils against L. monocytogenes is noted, further studies on their activity in food matrices experimentally and naturally contaminated with the studied pathogen being needed."

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Functional evaluation of Nigella sativa seed oil effect on pathogen enriched Artisan cheese

Cited by 3 publications

References 0 publications

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Evaluation of Antimicrobial Potential of Nigella Sativa Oil in a Model Food Matrix

Testing the Efficiency of 6 Essential Oils for Foodborne Pathogens in Order to Select the Most Suitable for Application in the Meat Industry

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