Production of Feta Like Cheese Fortified With Pomegranate and Lemon Peels Extract as Natural Antioxidants

Abstract

This study was carried out to clear the effect of addition of pomegranate and lemon peel extracts as natural antioxidant on Feta like cheese quality. These extracts were added to cheese during manufacture at a rate of 0.25 and 0.50% of each extract. Cheese treatments were analyzed for chemical analysis, oxidative stability, microbiological examination and organoleptic properties, when fresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature. Results showed that these extracts have a high content of phenolic compounds, and gave high antioxidant activity. As well as the addition of these extracts to cheese did not significantly affect the chemical composition but affected the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction in peroxide and acid values of cheese samples containing natural extracts during storage period than control cheese samples where observed. As well as total bacterial, coliform, as well as yeast and mould counts of cheese samples contain natural extracts did not detected during storage compared with control cheese samples. Also, results showed that organoleptic properties of all cheese treatments improved by progressed of storage period until the end of storage. Cheese containing lemon peels extracts showed lowest flavour intensity and body characteristics than other cheese. From the previous results, it could be recommended the use of some natural extracts in feta like cheese manufacture such as pomegranate and lemon peel extracts at a rate of 0.5%, where it improved the sensory and bacteriological characteristics of cheese samples and increased stability against oxidation.

Application of Agri-Food By-Products in Cheesemaking

“…Extracts obtained from pomegranate skin and mesocarp have been shown to produce an increase in antioxidant activity when added to the formulations of buffalo and cow cheeses [ 5 , 8 , 44 , 53 , 69 ]. These results have been obtained by applying this extract at different times and in different ways.…”

“…These results have been obtained by applying this extract at different times and in different ways. Khalil et al [ 5 ] added 0.25 or 0.50 g/kg of hydroalcoholic pomegranate peel extract to buffalo Feta cheese. The phenolic acids identified in high concentrations in the pomegranate peel extract were ellagic, gallic, and caffeic acids (36.24, 124, and 24.68 mg/100 g of dried extract, respectively).…”

“…Similar results have been obtained by adding lemon and mandarin peel extract to reduce oxidation in buffalo Feta, buffalo Labneh, and processed cow’s milk cheese, respectively. The molecules with antioxidant effects when added to cheeses were ferulic acid and coumaric acid in lemon peel extract and gallic acid, catechins, coumaric acids, and rutin in mandarin peel extract, according to HPLC identification [ 5 , 7 , 67 ]. In particular, the ethanolic extract obtained from lemon peel limited oxidative damage in buffalo Feta over 28 days of storage [ 5 ].…”

“…The molecules with antioxidant effects when added to cheeses were ferulic acid and coumaric acid in lemon peel extract and gallic acid, catechins, coumaric acids, and rutin in mandarin peel extract, according to HPLC identification [ 5 , 7 , 67 ]. In particular, the ethanolic extract obtained from lemon peel limited oxidative damage in buffalo Feta over 28 days of storage [ 5 ]. Meanwhile, the encapsulation of aqueous extract obtained from mandarin peel was a way to preserve the antioxidative potential of bioactive compounds.…”

“…Over the years, the application and efficiency of many by-products have been tested in the dairy sector. Some by-products from cucumber, citrus, pomegranate, mango, wine, and olive processing have been used to obtain extracts to be added to cheese formulations [ 3 , 4 , 5 , 6 , 7 , 8 , 9 ]. Other by-products, such as tomato peel, grape pomace, garlic and artichoke leaves, broccoli stems, chicory and cardoon roots, and cereal by-products have been applied, in the form of powders, oils, and small pieces, for the production of cow, goat, buffalo, and sheep cheeses [ 10 , 11 , 12 , 13 , 14 ].…”