Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making

Abstract

The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.5 and 0.7%) on the chemical, microbiological, and sensory properties of stirred-like yogurt (SLY) during 16 days of storage at 4 °C. The obtained data observed that REO exhibited antimicrobial action against Escherichia coli, Staphylococcus aureus, and Salmonella marcescens, as well as fungi (Aspergillus flavus) and yeasts (Candida albicans). Increased REO to 0.7% accelerated (p < 0.05) the development of lactic acid bacteria (LAB) in SLY (8.3 log cfu/g) and delayed yeast growth up to 12 days. Molds and coliforms were also not found in the SLY samples with REO. In comparison to control samples, sensory results showed that the addition of REO improves the overall acceptance of SLY (p < 0.05). In conclusion, the current study found that REO could be used as a natural preservative during the production of SLY to extend shelf-life and promote LAB development.

Antibacterial Activity of Zinc Oxide Nanoparticles Loaded with Essential Oils

“…The desorption process was endothermic as indicated by the minimum of 108.5 °C on the DSC curve (Figure 13). The FTIR for evolved gases indicated the presence of borneol at 107 °C, quickly followed by α-caryophyllene at 112 °C [75]. The complete oxidation of remaining organic molecules occurred between 225 and 500 °C when a mass loss of 1.76% was recorded, accompanied by a strong exothermic effect at 338.2 °C.…”

“…For the sample with rosemary essential oil, a mass loss of 2.26% was recorded up to 225 • C. The desorption process was endothermic as indicated by the minimum of 108.5 • C on the DSC curve (Figure 13). The FTIR for evolved gases indicated the presence of borneol at 107 • C, quickly followed by α-caryophyllene at 112 • C [75]. The complete oxidation of remaining organic molecules occurred between 225 and 500 • C when a mass loss of 1.76% was recorded, accompanied by a strong exothermic effect at 338.2 • C. The residual mass of 95.73% indicated that only a fraction of rosemary essential oil had been loaded on ZnO NPs, estimated at 2.77%.…”

Effect of the Processing Conditions on the Supercritical Extraction and Impregnation of Rosemary Essential Oil in Linear Low-Density Polyethylene Films

“…Previous studies showed that the oil extracted from rosemary can be divided into two types. In one type, the concentration of α-pinene was higher than that of 1,8cineole such as this work, [57][58][59], and in the other type, it was the opposite [60][61][62]. The highest percentage of α-pinene has been found in the essential oil of dried rosemary when compared to fresh rosemary [63].…”

“…Previous studies showed that the oil extracted from rosemary can be di vided into two types. In one type, the concentration of α-pinene was higher than that o 1,8-cineole such as this work, [57][58][59], and in the other type, it was the opposite [60-62]…”

Rosmarinus officinalis L. Essential Oils Impact on the Microbiological and Oxidative Stability of Sarshir (Kaymak)

“…The inhibition of two pathogens S. aureus and S. Typhi under the effect of REO has been found by Puvača et al [ 29 ]. Kamel et al [ 30 ] reported the antimicrobial effect of REO in two concentrations of 0.5 and 0.7% against S. aureus in stirred-like yoghurt. They attributed the potent antimicrobial activities of REO to the presence of monoterpenes such as alpha-pinene, 1,8-cineole, and borneol.…”