Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

Abstract

The study was conducted to evaluate the possibility of utilization of pomegranate (Punica granatum) rind extract as a novel natural preservative in cheese. Low fat Kalari was used as a model and treated with different levels of pomegranate rind extract (0%, 1%, and 2%) and evaluated for various oxidative stability and storage quality parameters under refrigerated (4±1 °C) conditions. A significant (P<0.05) effect was observed on the lipid oxidative stability as the treated products exhibited significantly (P<0.05) lower TBARS (mg malonaldehyde/kg) and FFA (% oleic acid) values. A significant (P<0.05) effect was also observed on the microbiological characteristics of the products as treated products showed significantly (P<0.05) lower values for total plate count (log cfu/g), psychrophillic count (log cfu/g) and yeast and mold count (log cfu/g). Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (P<0.05) higher scores were observed for various sensory parameters of the treated products. Pomegranate rind extract successfully improved the oxidative stability and storage quality of Kalari and may be commercially exploited as a natural preservative in cheese products.