LEMON LEAF ESSENTIAL OIL AS NATURAL FOOD PRESERVATIVE IN FRESH CHEESE

Authors

DOI:

https://doi.org/10.55251/jmbfs.10472

Keywords:

Lemon essential oil, preservative and flavoring agent, antimicrobial activity, fresh cheese, physicochemical, microbiological and sensory properties

Abstract

In recent years, there has been a noticeable surge in exploring alternative methods for the conservation of dairy products, favoring the use of essential oils over synthetic preservatives. The trend toward natural solutions reflects a broader demand for healthier and more sustainable food preservation choices. The aim of this study is to monitor changes in the physico-chemical, sensory, and microbiological characteristics of a milk-derived product eventually induced by the incorporation of lemon essential oil (LEO) of leaf at different concentrations (0.125%, 0.5%, and 1.25%).

LEO incorporation showed an effect (P<0.05) on pH, dry matter, titratable acidity, ash, aerobic mesophilic flora, and lactic acid bacteria of the control and aromatized cheeses. In addition, no pathogenic flora growth was observed in aromatized cheese. Thus, LEO is a promoting agent in the preservation and aromatization of fresh cheese and can be applied at 0.5%.

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Published

2024-05-07

How to Cite

HAMOUDA ALI, I., & Boudriche, L. (2024). LEMON LEAF ESSENTIAL OIL AS NATURAL FOOD PRESERVATIVE IN FRESH CHEESE. Journal of Microbiology, Biotechnology and Food Sciences, e10472. https://doi.org/10.55251/jmbfs.10472

Issue

Section

Food Sciences