The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Functional Foods in Health and Disease Pub Date : 2024-01-04 DOI:10.31989/ffhd.v14i1.1262
Firas Najm Ismael, Sara Thamer Hadi
{"title":"The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese","authors":"Firas Najm Ismael, Sara Thamer Hadi","doi":"10.31989/ffhd.v14i1.1262","DOIUrl":null,"url":null,"abstract":"Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage.     Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Functional Foods in Health and Disease","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31989/ffhd.v14i1.1262","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period. This information was found to be true for all samples that were tested. As storage times increased, this decline was followed by a rise in the ratio of fat and protein, which reached the maximum at 21 days for all samples under investigation. Additionally, research was done on the impact of thyme, rosemary, and lemongrass oil additions on the microbiological and sensory properties of the soft cheese generated during storage.     Objective: This study set out to ascertain the impact of adding oils such as thyme, rosemary, and lemongrass on the chemical, microbial, and sensory properties of Iraqi soft white cheese made from cow's milk and stored for 21 days at 1 ± 5°C.Materials and Methods: The wild thyme and rosemary were obtained from local markets in Baghdad, while the lemongrass was obtained from one of the nurseries in Abu Ghraib / Baghdad in December 2022. The essential oils were extracted by water distillation according to the method described. Results: As storage went on, the number of Staphylococcus aureus bacteria increased; on day 21, they reached 1.75, 3.54, 5.41, 6.75, 1.20, 2.14, 3.21, and 4.20 CFU / g of cheese, respectively. This was the largest rise in the count. By contrast, these values dropped when thyme oil was added, coming down to 1.54, 1.48, 2.10, and 2.88 CFU/g of cheese, respectively. In the sample to which rosemary oil was added, the quantity of Staphylococcus aureus bacteria fell as well, reaching 1.54, 1.76, 2.88, and 3.31 CFU /g cheese, respectively, despite the fact that they were not present at all. Additionally, there was no Staphylococcus aureus germs present, in contrast to the cheese sample that had lemongrass oil added, which had both Staphylococcus aureus and coliform bacteria entirely missing. The findings also demonstrated that, when compared to the cheese samples treated with wild thyme oil, rosemary oil, and the control sample, the cheese sample treated with lemongrass oil exhibited superior sensory qualities, such as flavor, color, texture, and bitterness over various storage times.Keywords: Soft Cheese, Thyme Oil, Rosemary Oil, Lemongrass Oil, Chemical composition, Storage period
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
百里香、迷迭香和柠檬草油对延长伊拉克软奶酪保质期和质量特性的影响
背景:就伊拉克软奶酪而言,研究人员注意到这些奶酪的水分含量会随着储存时间的推移而减少,并在最后储存期间达到最大消耗量。经测试发现,所有样品都是如此。随着贮藏时间的延长,脂肪和蛋白质的比例随之上升,在 21 天时达到最大值。此外,还研究了添加百里香、迷迭香和柠檬草油对软质奶酪在储存期间产生的微生物和感官特性的影响。 目标:本研究旨在确定添加百里香、迷迭香和柠檬草等精油对用牛奶制成并在 1 ± 5°C 下储存 21 天的伊拉克白软奶酪的化学、微生物和感官特性的影响:野生百里香和迷迭香取自巴格达当地市场,柠檬草于 2022 年 12 月取自阿布格莱布/巴格达的一个苗圃。精油按照所述方法通过水蒸馏提取。结果:随着贮藏时间的延长,金黄色葡萄球菌的数量也在增加;在第 21 天,金黄色葡萄球菌的数量分别达到每克奶酪 1.75、3.54、5.41、6.75、1.20、2.14、3.21 和 4.20 CFU。这是计数上升幅度最大的一次。相比之下,添加百里香油后,这些数值有所下降,分别为 1.54、1.48、2.10 和 2.88 CFU/克奶酪。在添加迷迭香油的样品中,金黄色葡萄球菌的数量也有所下降,分别为 1.54、1.76、2.88 和 3.31 CFU/克奶酪,尽管事实上它们根本就不存在。此外,金黄色葡萄球菌也没有出现,而添加了香茅油的奶酪样本则完全没有金黄色葡萄球菌和大肠菌群。研究结果还表明,与用野生百里香油、迷迭香油处理过的奶酪样品和对照样品相比,用柠檬草油处理过的奶酪样品在不同的储存时间内,在风味、色泽、质地和苦味等感官品质方面都表现出了优越性:软奶酪 百里香油 迷迭香油 柠檬草油 化学成分 贮藏期
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
期刊最新文献
Long-term safety study of the highly absorbable curcumin formulation TS-P1 in healthy Japanese adults: a randomized, placebo-controlled, double-blind, parallel-group comparative study Phytochemical profile and antioxidant activity of torch ginger (Etlingera elatior) inflorescence extract after in vitro simulated digestion Efficacy and selenium enrichment of Lycium barbarum in hydroponic and soil conditions in the Ararat valley Effects of black vinegar, Kurozu, on chromatin modifications and microRNA expression in the mouse liver Curcumin and amaranth as potential anti-inflammatory and protective agents in bone and joint diseases
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1