Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese

Abstract

This study investigates the impact of incorporating pomegranate and mango peel powders into white soft cheese, focusing on their antimicrobial activity, physicochemical properties, and sensory characteristics of cheese. The peel powders were analyzed for their polyphenol and flavonoid content, and their inhibitory effects on spoilage microorganisms, including Escherichia coli, Bacillus subtilis, Salmonella spp., Bacillus licheniformis, and Kocuria flava, were determined through minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) assessments. The results demonstrate that these natural additives significantly reduce microbial contamination while enhancing the physicochemical and sensory attributes of cheese. At concentrations up to 2 %, the peel powders offer a promising, natural alternative to synthetic preservatives, contributing to safer, higher-quality, and functionally enhanced cheese. Further research is recommended to optimize their application for large-scale production.