Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese
- 1 March 2011
- journal article
- research article
- Published by Mary Ann Liebert Inc in Journal of Medicinal Food
- Vol. 14 (3), 284-290
- https://doi.org/10.1089/jmf.2010.0009
Abstract
This study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (∼23°C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives.Keywords
This publication has 30 references indexed in Scilit:
- Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese ‘Anthotyros’Food Microbiology, 2002
- Foodborne ListeriosisClinical Infectious Diseases, 2000
- Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed CheeseJournal of Agricultural and Food Chemistry, 1999
- Bacterial Meningitis in the United States in 1995The New England Journal of Medicine, 1997
- Large outbreak of Salmonella enterica serotype paratyphi B infection caused by a goats' milk cheese, France, 1993: a case finding and epidemiological studyBMJ, 1996
- Conjugated linoleic acid concentrations in processed cheese containing hydrogen donors, iron and dairy-based additivesFood Chemistry, 1993
- Listeria monocytogenes, a food-borne pathogen.Microbiological Reviews, 1991
- Laboratory studies on salmonella‐contaminated cheese involved in a major outbreak of gastroenteritisJournal of Applied Bacteriology, 1986
- Variation in Counts, Enterotoxin Levels and TNase in Swiss-Type Cheese Contaminated with Staphylococcus aureusJournal of Food Protection, 1981
- Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold ConcentrationsJournal of Dairy Science, 1963