Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

Abdulaziz Yahya Al-Ghamdi Abdulaziz Yahya Al-Ghamdi,Mohamed Osman Mohamed Abdalla Mohamed Osman Mohamed Abdalla,Hanady Abdelateef Abdalla Khalefa Hanady Abdelateef Abdalla Khalefa

doi:10.30574/wjbphs.2021.7.2.0053

Abdulaziz Yahya Al-Ghamdi Abdulaziz Yahya Al-Ghamdi, Mohamed Osman Mohamed Abdalla Mohamed Osman Mohamed Abdalla + Show 1 more

Open Access

https://doi.org/10.30574/wjbphs.2021.7.2.0053

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Abstract

The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological properties of braided cheese. Cheese was made from warmed (45℃) raw cow milk to which essential oils of Z. spina–christi and C. zeylanicum (0.3% and 0.5%) were added. Microbiological characteristics were determined at 1, 7, 14 and 21-day intervals. The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese. As the concentration of oil increased, the number of microbes decreased. The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum. The addition of the oils as preservatives to the braided cheese was effective against microbial populations and could be used in cheese preparations to extend the shelf life of cheese, particularly for cheese made from raw milk without the addition of starter culture.

Highlights

Food technology research continues to face significant challenges in finding effective ways to add value to produce foodstuffs while maintaining their quality and safety [1]
The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese
The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum

Summary

Introduction

Food technology research continues to face significant challenges in finding effective ways to add value to produce foodstuffs while maintaining their quality and safety [1]. The growing consumer demand for safe and natural products free of chemical preservatives has prompted food authorities and researchers to conduct extensive research into the feasibility of mild preservation techniques and to improve the microbial quality and safety of products while retaining their good nutritional and organoleptic properties [2]. Herbs and spices have been used since ancient times because of their antimicrobial properties, which increase food safety and shelf life by acting against foodborne pathogens and spoilage bacteria, and the plants have long been used in traditional medicine as a source of natural antimicrobial substances for the treatment of infectious diseases [4, 5]. In today's nutrition food system, dairy products are a unique carrier that has been successfully used to deliver phytochemicals and other nutrients for health benefits [7]

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