Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts

Carvalho, Filipa; Rodrigues, Ana; Gomes, David; Ferreira, Fernanda M.; Dias, Susana; Pereira, Carlos; Henriques, Marta

doi:10.1016/b978-0-12-811443-8.00007-4

Cited by 6 publications

(7 citation statements)

References 45 publications

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“…The addition of the selected LAB cocktail also reduced the time necessary for a log decrease, and in practice corresponded to a reduction of 0.493 log CFU/g after 12 days of maturation. These results are coherent with previous works reporting on the antimicrobial capacities of selected LAB strains [16,[47][48][49][50][51] and plant extracts [13][14][15]52,53] against various microorganisms in cheeses.…”

Section: Ph Decay During Cheese Ripeningsupporting

confidence: 92%

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Silva

Coelho-Fernandes

Teixeira

et al. 2023

Foods

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This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang–Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621–1.190 days; controls: 0.796–0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day−1; corresponding controls: 1.421 and 0.806 ln CFU/g day−1), while lemon balm showed no impact (p > 0.05). The Huang–Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560–1.705 ln CFU/g day−1) and LAB of cheeses with CSC (0.979–1.198 ln CFU/g day−1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.

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Section: Ph Decay During Cheese Ripeningsupporting

confidence: 92%

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Silva

Coelho-Fernandes

Teixeira

et al. 2023

Foods

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“…In general, it was found that the addition of OLE significantly (p < 0.0001) increased the TP in all cheese samples as well as in the remaining whey, regardless of the coagulation method (p > 0.05). The obtained results are consistent with previously published data [8,[42][43][44][45]. The increase in TP corresponds to the increase in the effective concentration of the added OLE, except in the sample EM 25, where the TP was the highest, probably due to the variations in the dewatering process.…”

Section: Textural Parameters Of Ole Supplemented Cheese Curdssupporting

confidence: 92%

Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics

Zandona,

Vranković,

Pedisić

et al. 2024

Foods

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This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase. Three OLE effective concentrations corresponding to 25%, 50%, and 75% inhibition of DPPH reagent (EFC25, EFC50, and EFC75, respectively) were added, i.e., 11.5 mg GAE L−1, 16.6 mg GAE L−1, and 26.3 mg GAE L−1, respectively. The results showed that OLE significantly increased the concentration of total phenols, total flavonoids, and antioxidant activity in all cheese samples and in the residual whey, especially at higher effective concentrations (EFC 50 and EFC 75). Rennet-coagulated cheese to which OLE was added prior to coagulation (EM 25, EM 50, EM 75) exhibited higher hardness, gumminess, and chewiness but lower elasticity, suggesting alterations in the paracasein matrix. OLE did not adversely affect acidity, water activity, or cheese yield. However, higher EFC resulted in significant colour changes (∆E* > 3.0). In conclusion, the enrichment of cheesemaking milk with OLE and the application of the rennet coagulation method are the most suitable to optimise the production of OLE-enriched cheese. This research shows the potential to improve the nutritional value of cheese while maintaining its desired characteristics.

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“…Kukić et al (Kukić et al, 2008) also showed the antioxidant and antimicrobial effects of cardoon leave extracts. Besides their strong antioxidant activity, the cardoon inflorescences showed antibacterial activity against Gram-positive strains, the lowest MIC being observed for L. monocytogenes (Dias et al, 2018). However, this antimicrobial effect was not found in food media when comparing Ewes' cheese produced with plant coagulant from cardoon C. cardunculus (21 g.100 L −1 ) and cheese produced with a calf rennet (Galán, Cabezas, & Fernández-Salguero, 2012).…”

Section: Biological Activities Of Plant Extract Used For Milk-clottingmentioning

confidence: 98%

“…Other extracts of plants used in cheesemaking have shown antimicrobial properties against foodborne pathogens, like Thymus vulgaris (Thymus) (Kozłowska, Laudy, Przybył, Ziarno, & Majewska, 2015;Mostafa et al, 2018), Olea europea (oliv tree) (Ahmed, Rabii, Garbaj, & Abolghait, 2014;Aouidi, 2012;Botsoglou, Govaris, Ambrosiadis, Fletouris, & Papageorgiou, 2014;Sudjana et al, 2009) or Urtica doica (nettle) (Aksu & Kaya, 2004;Alp & Aksu, 2010;Alp Erbay, Dağtekin, Türe, Yeşilsu, & Torres-Giner, 2017), but to our knowledge, these extracts have not been tested in dairy products. On the other hand, an extract from a plant belonging to the genius Thymus, Thymus mastichina, was able to inhibit the development of spoilage microorganism on the cheese surface (F. Carvalho et al, 2018).…”

Section: Dairy Products With Addition Of Plant Extract Other Than Ess...mentioning

confidence: 99%

Plants: A natural solution to enhance raw milk cheese preservation?

Dupas

Metoyer

Hatmi

et al. 2020

Food Research International

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Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts

Cited by 6 publications

References 45 publications

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese

Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics

Plants: A natural solution to enhance raw milk cheese preservation?

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