Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

Ichrak Charfi,Riadh Louhichi,Salwa Bornaz,Afwa Gorrab,Cyrine Moussi,Hanene Ghazghazi

doi:10.4236/fns.2021.1212093

Abstract

The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS; 24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against E. coli, Salmonella enteritidis and Staphylococcus aureus, were evaluated by disc diffusion method and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC50), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC50 = 0.146) was relatively important compared to conventional cheese (IC50 = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.

Highlights

Cheese is a fermented dairy product widely consumed in the world and which contains, in addition to its water content, other nutrients such as proteins, carbohydrates, vitamins and especially fat which gives it a very important nutritional value
The results found on the cheese supplemented with the optimum content of Clove Essential Oil (CEO) showed antioxidant activity (IC50 = 0.146) was relatively important compared to conventional cheese (IC50 = 0.477)
CEO yield variation as well as its chemical composition depend on various factors including environment, time of collection, cultivation practices and the methods used to extract it [33] [34]. 24 compounds representing 99% of the total detected constituents were identified with the help of GC-MS analysis

Summary

Introduction

Cheese is a fermented dairy product widely consumed in the world and which contains, in addition to its water content, other nutrients such as proteins, carbohydrates, vitamins and especially fat which gives it a very important nutritional value. This composition can make the cheese subject to different types of physicochemical and microbiological alterations [1]. From a hygienic and sensory point of view, an alteration in the nutritional quality of cheese can affect the health of the consumer This alteration which is generally invisible is due to the proliferation and development of the pathogenic microorganisms responsible for food poisoning. In other studies [5] [6] [7], different plant and fruit extracts with positive properties, commonly added to different types of cheese, in order to increase their functionality and their antioxidant capacity

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