Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils

Licón, Carmen C.; Moro, Armando; Librán, Celia M; Molina, A.; Zalacaín, Amaya; Berruga, M.I.; Carmona, Manuel

doi:10.3390/foods9010035

Cited by 27 publications

(18 citation statements)

References 59 publications

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“…Thus, the large consumption of basil as a food ingredient makes it a possible candidate for biofortification purposes (Kiferle et al, 2019). Currently, several studies have demonstrated the use of basil essential oil in foods as an antioxidant in meat and dairy products, antibacterial in sausages, antifungal in links, and several other applications (Falowo et al, 2019;Gaio et al, 2015;Kocić-Tanackov et al, 2020;Licon et al, 2020).…”

Section: Food and Cosmetic Industrymentioning

confidence: 99%

Biological activities of basil essential oil: a review of the current evidence

Zagoto

Cardia

Rocha

et al. 2021

RSD

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Currently, natural products are being used as a therapeutic alternative in the treatment and prevention of several diseases due to their low toxicity and relevant pharmacological potential. Thus, we can highlight basil (Ocimum basilicum L), one of the most used aromatic plants worldwide. Therefore, we provide some current evidence and insight into the potential therapeutic effect of basil essential oil to expand the available knowledge. A narrative review was carried out by searching electronic databases, providing a comprehensive analysis of the literature, where it was possible to identify existing problems and gaps to facilitate future research on basil essential oil. The available literature on basil essential oil presents us with several important pharmacological activities, such as: antioxidant, antiviral, antimicrobial, analgesic, anti-inflammatory, and analgesic and diuretic properties, among others. However, further research must be carried out to increase knowledge about this plant with enormous potential and determine its effectiveness and use in clinical conditions.

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Section: Food and Cosmetic Industrymentioning

confidence: 99%

Biological activities of basil essential oil: a review of the current evidence

Zagoto

Cardia

Rocha

et al. 2021

RSD

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“…Mohamed et al [51] evaluated the effect of different extracts of Moringa oleifera leaves on the growth of probiotic bacteria in a cream cheese: both ethanolic and aqueous extracts did not inhibit the LAB growth, but ethanolic extract resulted in a higher growth. Licón et al [52], instead, reported that essential oil of Melissa officinalis, at a concentration of 250 mg/kg, was not suitable as antimicrobial in pressed ewes' cheese, because it showed inhibitory effect against lactic acid bacteria starter cultures, unlike essential oils of Ocimum basilicum and Thymus vulgaris.…”

Section: Relevant Aspects Concerning the Use Of Natural Preservatives In Cheese Makingmentioning

confidence: 99%

Natural Preservatives from Plant in Cheese Making

Ritota

Manzi

2020

Animals

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Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.

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“…Owing to their antibacterial and antioxidant properties, essential oils can be used as potential natural preservatives in different foods, including flavored drinks (Cava et al, 2007). Flavored milk has increased in popularity in recent years; nevertheless, there are few data available in literature about the effect of adding essential oils directly to milk before cheese-making (Licon et al, 2020).…”

Section: Microbiological and Ph Analysismentioning

confidence: 99%

Anti-staphylococcal effect of cinnamaldehyde in milk

et al. 2020

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The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.

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Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils

Cited by 27 publications

References 59 publications

Biological activities of basil essential oil: a review of the current evidence

Biological activities of basil essential oil: a review of the current evidence

Natural Preservatives from Plant in Cheese Making

Anti-staphylococcal effect of cinnamaldehyde in milk

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