Potential application of aromatic plant extracts to prevent cheese blowing

Abstract

This study aimed to inhibit the growth of Escherichia coli and Clostridium tyrobutyricum, common bacteria responsible for early and late cheese blowing defects respectively, by using novel aqueous extracts obtained by dynamic solid-liquid extraction and essential oils obtained by solvent free microwave extraction from 12 aromatic plants. In terms of antibacterial activity, a total of 13 extracts inhibited one of the two bacteria, and only two essential oils, Lavandula angustifolia Mill. and Lavandula hybrida, inhibited both. Four aqueous extracts were capable of inhibiting C. tyrobutyricum, but none were effective against E. coli. After extracts' chemical composition identification, relationship between the identified compounds and their antibacterial activity were performed by partial least square regression models revealing that compounds such as 1,8 cineole, linalool, linalyl acetate, β-phellandrene or verbene (present in essential oils), pinocarvone, pinocamphone or coumaric acid derivate (in aqueous extracts) were compounds highly correlated to the antibacterial activity.

Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

“…A comparatively slow increase in total plate count of treated products might be attributed to the antimicrobial properties of pomegranate rind extract (Devatkal et al, 2010;Naveena et al, 2008aNaveena et al, , 2008b. Librán et al (2013) also reported a similar antimicrobial effect of aqueous extracts of some aromatic plant extracts in cheese. Similar findings were reported by Singh et al (2015) who also observed a similar decrease in the total plate count of the cutlets treated with clove oil.…”

Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making

“…The REO antimicrobial activities in in vitro trials against the microorganism responsible for some cheese defects have been successfully tested . However, there have not been any studies on how the active rosemary compounds interact with the milk and cheese matrixes, as well as whether such well‐known antimicrobial activity remains in the final product.…”

“…Rosemary has been used as a flavouring agent in many food matrixes, 17 and its in vitro antimicrobial activity has been widely tested. 18,19 In the case of cheese matrixes, the antimicrobial activity of REO has been successfully tested in vitro against the microorganisms (Escherichia coli and Clostridium tyrobutyricum) that are responsible for early and late cheese blowing, 20 as well as some fungi (Penicillium verrucosum). 21 The aim of this research is to determine the degree of interference between the matrix (milk, whey and cheese) and the constituents of Rosmarinus officinalis L. EO when added to milk.…”

“…Rosemary has been used as a flavouring agent in many food matrixes, and its in vitro antimicrobial activity has been widely tested . In the case of cheese matrixes, the antimicrobial activity of REO has been successfully tested in vitro against the microorganisms ( Escherichia coli and Clostridium tyrobutyricum ) that are responsible for early and late cheese blowing, as well as some fungi ( Penicillium verrucosum ) …”

Effect of jenny milk addition on the inhibition of late blowing in semihard cheese

“…Currently, the use of natural additives as food preservers has become popular because of greater consumer awareness and increasing allergies to synthetic chemical additives (Librán et al, 2013). Much interest exists in developing new methods for making food safe and more natural.…”