Sensory evaluation of experimental soft cheese enriched with Nigella sativa seed oil used as natural enhancer

Georgescu, D.; Georgescu, Mara; Tăpăloagă, Dana; Raita, Stefania

doi:10.1016/j.jbiotec.2018.06.189

Cited by 3 publications

(4 citation statements)

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“…The scores appear to slightly improve over the study length, for all cheese samples, as indicated by data in Table I, but there was no statistical significance to this matter (The f-ratio value is 0.2464; the p-value is 0.861691). These findings are in agreement with our previous research [35], which indicated that the most appropriate NSSO concentration for food matrix supplementation ranges within 0.05 -0.2% w/w. Functional evaluation of NSSO enrichment effect on the physicochemical properties of the food matrix The titratable acidity did not reveal significant differences among experimental cheese batches (the f-ratio value is 1.17149.…”

Section: Sensory Evaluation Of the Food Matrix Samplessupporting

confidence: 93%

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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Section: Sensory Evaluation Of the Food Matrix Samplessupporting

confidence: 93%

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

Georgescu¹

2018

FARMACIA

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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: 82%

“…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%

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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“…There were differences compared to the control for the curds with alcoholic extract and black cumin oil addition regarding the taste and smell values, a situation also presented by Abdel-Latif et al (2021) which showed that a high concentration, from 1 to 3%, was not accepted by the panel members during the cheese's storage period. This was also presented by Georgescu et al (2018a) who found that higher levels of black cumin oil concentration could cause unwanted changes for color and taste of the final product. It is considered that for the consumer acceptability of the cheese, the percentage of the added oil in the product should not exceed 0.6% (Abd Elmontaleb et al, 2020).…”

Section: The Scaling Methodsmentioning

confidence: 68%

The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

Voșgan,

Dumuța,

Mihali

et al. 2024

Front. Sustain. Food Syst.

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The influence of different forms of Nigella sativa (seeds, powder, alcoholic extract, and oil) on the traditional sheep curd was investigated by comparison with a control simple curd considering a series of sensorial, physical–chemical, and microbiological aspects. The analysis was performed on curds freshly prepared and after 10 days of refrigeration. The sensory analysis of the curds was performed using a variety of methods such as scaling method, the method of quality describing, the method of ordering by rank, “triangle” method, and “duo-trio” method. The analyzed curds were assessed and classified according to their sensory characteristics and typicality. The N. sativa supplementing of the sheep curds improved their physical–chemical characteristics by raising the fat content with 0.88–2.82% and decreasing the titratable acidity with 1.42–2.32% compared to the control curd without additive. After 10 days of refrigeration, the titratable acidity increased with 1.58–3.25% and moisture decreased (8.43–13.17%). The microbiological quality of the curd samples was influenced by the addition of black cumin in different forms, with variations in the total number of bacteria (TNB) between 4.33 and 4.39 log CFU/g compared to the control sample 5.03 log CFU/g, Enterobacteriaceae (2.53–2.58 log CFU/g) compared to the control sample 2.60 log CFU/g, and coagulase-positive staphylococci (CPS) 2.30–2.68 log CFU/g compared to the control sample 2.75 log CFU/g. After 10 days of refrigeration, the number of microorganisms decreased, TNB (4.13–4.31 log CFU/g), Enterobacteriaceae (2.34–2.53 log CFU/g), and CPS (2.02–2.55 log CFU/g), while for the control sample the values increased. The most obvious antimicrobial effect was observed in the case of the cold-pressed oil addition (1%), followed by the alcoholic extract (1%), seeds (3%), and powder (3%).

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Sensory evaluation of experimental soft cheese enriched with Nigella sativa seed oil used as natural enhancer

Cited by 3 publications

References 0 publications

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

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

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

The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

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