The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

Yerlıkaya, Oktay; Akan, Ecem; Bayram, Ozge Yildiz; Karaman, Altuğ; Kınık, Özer

doi:10.47836/ifrj.28.3.10

Cited by 5 publications

(2 citation statements)

References 35 publications

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“…These results are consistent with previous studies on lacto-fermented mozzarella [33]. The antioxidant capacity of milk and its derivatives is due to sulfur-containing amino acids (cysteine), vitamins A and E, carotenoids and enzymatic systems [34]. Vitamin A and Vitamin E are fat-soluble compounds that inhibit the chain reaction of lipid peroxidation through the elimination of various free radicals that catalyze the initiation and propagation phases.…”

Section: Analyses Of Mozzarella Samplessupporting

confidence: 92%

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Piscopo,

Mincione,

Summo

et al. 2024

Foods

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Background: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the “Margherita” variant. However, the so-called “Pizza mozzarella”, that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. Methods: Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. Results: The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. Conclusions: The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.

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Section: Analyses Of Mozzarella Samplessupporting

confidence: 92%

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Piscopo,

Mincione,

Summo

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Butter with herbs in it may provide a way to stop fat from oxidising on its own. Souza et al [95] investigated how adding herbs to butter affected its physicochemical properties. They claimed that the percentage of moisture and fat content of butter was unaffected by the addition of oregano, parsley, basil, and rosemary.Vidanagamage et al [96] studied the impact of adding cinnamon extract on butter's usable qualities.…”

Section: Buttermentioning

confidence: 99%

Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

Sleem

Shaaban

2023

The Jour Multi Res

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In the food sector, oxidative reactions seriously threaten the shelf life of both fresh and processed foods. Several diseases are thought to be caused by the generation of free radicals, which then cause biomolecules to oxidise. Due to efforts to make foods healthier by adding more polyunsaturated fatty acids and more sustainable by creating lightweight oxygen-permeable and light penetrating packaging, many foods are becoming more prone to oxidative rancidity. Antioxidants are used in meals to protect the lipid constituents from losing quality. The most widely utilised antioxidants are synthetic compounds like tert-butyl hydroquinone (TBHQ), butylated hydroxy toluene (BHT), propyl gallate (PG), and butylated hydroxy anisole (BHA). There is an increasing need for natural antioxidants because it is thought that these substances may function as carcinogenesis promoters. Additionally, antioxidants aid the body's defences against diabetes, cancer, arthritis, asthma, and cardiovascular disorders. Fresh herbs are considered to be good providers of natural antioxidants, so include them in your diet may help you meet your daily requirement. Due to natural antioxidant components, spices and herbs are great sources of antioxidants for food preservation. Therefore, use of spices and herbs present a better choice than synthetic antioxidants, which has become popular and is widely accepted by consumers. The main antioxidants found in spices are phenolic chemicals, and there is a linear correlation between the total phenolic content and the antioxidant effects of spices. Antioxidant capabilities can be found in essential oils, oleoresins, and even aqueous extracts of spices. All agree that the lamiaceae family of plants is a significant source of natural antioxidants. In both Europe and the United States, rosemary is a common antioxidant. The antioxidant capabilities of oregano, thyme, marjoram, sage, basil, fenugreek, fennel, coriander, and pimento are also superior to those of the synthetic antioxidant BHT.

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Antimicrobial and antioxidant activities of water‐soluble extracts of Camis cheeses produced by different traditional methods

Uzunsoy

2024

Food Science & Nutrition

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Traditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial and antioxidant activity of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, and to reveal the changes that occur depending on 90 days of ripening time. For this purpose, physicochemical and sensory analyses were performed, and antimicrobial and antioxidant activity analyses of the water‐soluble extracts (WSEs) of Camis cheeses (B1 and B2) were conducted. WSEs of both cheeses (800 μL mL−1) had remarkable antimicrobial effects on Escherichia coli (E. coli) and Staphylococcus aureus (Staph. aureus), with a higher inhibitory effect on E. coli. The Trolox equivalent antioxidant capacity (TEAC) values (0.12–2.24 μM Trolox) and % inhibition rates as 2,2‐diphenyl‐1‐picrylhydrazil (DPPH) radical scavenging activity (8.54–26.34%) of the cheeses indicate limited antioxidant activity. The curd boiling process was found to have a favorable effect on the antimicrobial and antioxidant activity of the Camis cheeses. However, the panelists' perceptions of flavor, texture, and total acceptability did not align with this positive outcome. The results of this study reveal that the consumption of traditional Camis cheese and its extracts or the use of purified bioactive peptides in functional food products may constitute an important alternative in terms of eliminating the negative effects encountered with the use of synthetic antimicrobial and antioxidant components to provide the desired health effect from natural sources.

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The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

Cited by 5 publications

References 35 publications

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

Antimicrobial and antioxidant activities of water‐soluble extracts of Camis cheeses produced by different traditional methods

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