Inhibitory Potential of Salvia sclarea and Ocimum basilicum against Chemical and Microbial Spoilage in Cheese

Abstract

AbstractThe inhibitory activities of salvia and basil essential oils (EOs) against chemical and microbial spoilage in Iranian white cheese were investigated. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration obtained for salvia against Listeria monocytogenes were 0.015 and 0.02%, and for basil were 0.05 and 0.06%, respectively. The activities of EOs against Aspergillus flavus were assayed yielding MIC and minimum fungicidal concentration for salvia of 0.5 and 0.65%, and for basil of 0.6 and 0.8%, respectively. At 1%, salvia inhibited fungal growth in the cheese throughout the storage period and reduced bacterial growth of up to 6 log/colony‐forming unit/g. By comparison, basil showed weaker antimicrobial effects, as well as lower peroxide and thiobarbituric acid reactive substance values at both 4 and 26C in cheese. As regard to oxidative stability, the activities at different concentrations of EOs were as follows: 1% basil, >0.75% basil, >0.5% basil, >1% salvia, >0.75% salvia and >0.5% salvia.Practical ApplicationsWhite cheese is normally considered to be a stable product with a reasonable shelf life. However, during storage for extended periods at ambient temperature, shelf life may be shortened considerably due to lipid oxidation or microbial spoilage. Chemical preservatives are used in white cheese to inhibit chemical deterioration and growth of microorganisms. Because of the risk of harmful effects of synthetic preservatives on consumer health, both the food industry and the authorities are paying increasing attention to medicinal and aromatic plants as sources of natural preservatives for use in food products.