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USE OF DIFFERENT ESSENTIAL OILS IN CONCENTRATED YOGURT AS NATURAL PRESERVATIVE

Yıl 2020, Cilt: 6 Sayı: 2, 65 - 94, 01.10.2020

Öz

The main method of producing labneh consists of straining whole milk yogurt in
a cheesecloth bag to the desired total solid level, it is a critical step in labneh
manufacturing, due to the sanitary problems usually associated with the cloth
bags used, which increases microbial contamination. In this study, essential oils
(EOs) are used to increase the shelf life of labneh from 4 weeks to at least 6 weeks
with decrease in the concentration of synthetic antimicrobial agent used.
Measurement of the antimicrobial activity of EOs is done using total plate count
method, on mold, yeast, Staphylococcus aureus, coliforms, and Escherichia coli
O157:H7 .
The EOs used in this study are namely clove, rosemary, sweet almond oil. They
were added to labneh without any synthetic preservative. EOs were added at concentrations 600 μl/kg without addition of the synthetic preservative. Total
solids of labneh sample, treated with EOs, were only slightly affected. EOs affect
the pH. In the presence of synthetic preservative, in terms of influence a total
bacterial viable count, the best EOs used were found to be clove and rosemary.
The mold count for EOs, the best EOs used were found to be clove and rosemary.
yeast decreased, where the best EOs were found to be cinnamon, clove, rosemary,
sweet almond. However, clove, rosemary, sweet almond when added to labneh
significantly decreased the growth of S. aureus and even better than positive
control. However, for EOs used the best essential oil that significantly decreased
the growth of S. aureus was found to be rosemary at concentration of 600 μl/kg.
No coliform bacteria or E. coli were detected in the treated labneh as well as in
the positive control. The most acceptable organoleptic properties of treated
labneh were rosemary oils followed by sweet almond. Organoleptic properties in
these groups were better than positive control. In this study, it can be concluded
that the addition of rosemary and clove EOs at (600 μl/kg), could increase the
shelf life of labneh for up to 6 weeks instead of 4 weeks.

Kaynakça

  • [1] Davidson, P.M. and Taylor, M.T. (2007) Chemical Preservatives and Natural Antimicrobial Compounds, Food Microbiology, 713-745.
  • [2] Farkas, J. (2007). “Physical methods of food preservation”, in food Food Microbiology: Fundamentals and Frontiers, eds. P. Doyle, L. R. Beuchat, and T. J. Montville (Washington, DC Society for Microbiology Press), 685–705.
  • [3] Arques, J., Rodriguez, E., Nunez, M., & Medina, M. (2008). Inactivation of gram negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology, 227(1), 77–82.
  • [4] Aslim, B., & Yucel, N. (2007). In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp. Food Chemistry, 107(2), 602–606.
  • [5] Appendini. P, Hotchkiss, J. (2002). Antimicrobial food packaging - a review. Food Science & Emerging Technologies 3(2):113-126 ·
  • [6] Hanušová, K, Dobiáš J., Klaudisová K. (2009). Effect of packaging films releasing antimikrobial agents on stabil-ity of food products. Czech Journal of Food Sciences, 27 (Special Issue): S437–S439.
  • [7] Burt, S. (2004). EOs: their antibacterial properties andpotential applications in foods—a review. International Journal of Food Microbiology 94 (2004) 223– 253.
  • [8] Ponce, A.; Del Valle, C.; Roura, S (2004). Shelf life of leafy vegetables treated with natural essential oils. J. Food Sci. 69, 50–56.
  • [9] Gutierrez, J., Rodriguez, G., Barryryan, C., Bourke, P. (2008). Efficacy of plant EOs against food borne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening. Journal of Food Protection, 71(9), 1846–1854. (B).
  • [10] Gutierrez, J., Barryryan, C., Bourke, P. (2009). Antimicrobial activity of plant EOs using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142–150.
  • [11] Dorman, H., Deans, S., (2000). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88, 308– 316.
  • [12] Skandamis, P., Nychas, G. (2000). Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs and oregano essential oil concentrations. Applied and Environmental Microbiology 66 (4), 1646–1653.
  • [13] Mangena, T, Muyima, N. (1999). Comparative evaluation of the antimicrobial activities of EOs of Artemisia afra, Pteronia incana and Rosmarinus officinalis on selected bacteria and yeast strains.
  • [14] Marino, M., Bersani, C., Comi, G., 2001. Impedance measurements to study the antimicrobial activity of EOs from Lamiacea and Compositae. International Journal of Food Microbiology 67, 187– 195.
  • [15] Muir.,D, Banks., J. (2000). The Stability and Shelf Life of Food. Wood head Publishing Limited.
  • [16] Draughon, F.A. (2004). Use of Botanicals as Biopreservatives in Foods. Food technology, 58(2): 20-28.Obst, J.R.
  • [17] Thabet, H., Nogaim Q., Qasha A., Abdoalaziz O., Alnsheme N. (2014). Evaluation of the effects of some plant derived EOs on shelf life extension of Labneh. Merit Research Journal of Food Science and Technology (ISSN: 2354- 2527) Vol. 2(1) pp. 008-014.
  • [18] Robinson RK, Tamime AY (1994). Manufacture of yogurt and other fermented milks. In Robinson RK (Ed.). Modern dairy technology, Advances in milk products.. London: Elsevier Applied Science. 2: 1- 48.
  • [19] Tamime A.Y. and Robinson R.K., (2007) Tamime and Robinson's yoghurt science and technology, third edition. Woodhead Publishing Limited, England.
  • [20] Hüsnü, K., Gerhard B. (2010). EOs Science, Technology, and Applications, Taylor and Francis Group, LLC, New York.
  • [21] Carson, C. F., & Hammer, K. A. (2011). Chemistry and bioactivity of essential oils. Lipids Essent Oils Antimicrob Agents, 25, 203-38.
  • [22] Fisher, K., & Phillips, C. A. (2006). The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of applied microbiology, 101(6), 1232-1240.
  • [23] Bajpai, V., Rahman, A., Kang, S. (2008). Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb to control food-borne pathogenic and spoilage bacteria. International Journal of Food Microbiology, 125(2), 117–22.
  • [24] Ceylan, E., Fung, D. (2004). Antimicrobial activity of spices. Journal of Rapid Methods and Automation in Microbiology, 12(1), 1–55.
  • [25] Angioni, A., Barra, A., Cereti, E., Barile, D., Coisson, D. J., Arlorio, M., et al. (2004). Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. Journal of Agricultural and Food Chemistry, 52(11), 3530–3535.
  • [26] Daferera, D., Ziogas, B., Polissiou, M. (2000). GC-MS analysis of EOs from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agricultural and Food Chemistry 48, 2576–2581.
  • [27] Davidson, P., Naidu, A. (2000). Phytophenols and Natural food antimicrobial systems. 265–295, Boca Raton, Florida: CRC Press.
  • [28] Delaquis, P., Stanich, K., Girard, B., Mazza, G. (2002). Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus EOs.
  • [32] American Public Health Association (1978). Standard Method for the Examination of Dairy Products. 14 Ed. Washington, USA.
  • [33] Keating K, Randwhite S (1990). Effect of alternative sweeteners in plain and fruit flavored yoghurt. J. Dairy Sci. 37-54.
  • [34] Laekeman G. M., Van Hoof L., Haemers A., Berghe D. A. V., Herman A. G., Vlietinck A. J. (1990). Eugenol a valuable compound for in vitro experimental research and worthwhile for further in vivo investigation. Phytother. Res. 4, 90– 9610.1002/ptr.2650040304
  • [35] Pauli A., Kubeczka K. H. (2010). Antimicrobial properties of volatile phenylpropanes. Nat. Prod. Commun. 5, 1387–1394
  • [36] Gill, A., Holley, R. (2006). Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics. Int.J. Food Micro.108, 1–9. (A).
  • [37] Hemaiswarya S., Doble M. (2009). Synergistic interaction of eugenol with antibiotics against Gram negative bacteria. Phytomedicine 16, 997– 100510.1016/j.phymed.2009.04.006
  • [38] Dipasqua, R., Hoskins, N., Betts, G., Mauriello, G. (2006). Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. J. Agric. Food Chem. 54, 2745–2749.
  • [39] Dipasqua, R., Betts, G., Hoskins, N., Edwards, M., Ercolini, D., Mauriello, G. (2007). Membrane toxicity of antimicrobial compounds from EOs. J.Agric. Food Chem. 55, 4863–4870.
  • [40] Bennis, S., Chami, F., Chami, N., Bouchikhi, T., Remmal, A. (2004). Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Lett. Appl. Microbiol. 38, 454–458.
  • [41] Ismail AM, Harby S, Salem AS (2006). Production of flavored labneh with extended shelf life. Egyptian J. Dairy Sci. 34: 59-68.
  • [42] Tamime AY (1978a). Concentrated yoghurt “Labneh” a potential new dairy spread. The Milk Industry. 80(3): 4-7.
  • [43] Tamime AY (1978b). The production of yoghurt and concentrated yoghurt from hydrolyzed milk. Cult. Dairy. Prod. J. 13(3): 13-16.
  • [29] Ling ER (1963). A Text Book of Dairy Chemistry. 2: 3 Ed. Chapman and Hall Ltd, London. pp. 63-79.
  • [30] Klose J (1968). Harmonisierung des Speiseeisrerchtes in der EWG. Subwaren. 14: 778 -780.
  • [31] Harrigan, W.F and McCance, E.M. (1966) Laboratory Methods in Microbiology. Vol. 54, Academic Press, Cambridge, 970.
  • [44] Tamime AY, Robinson RK (1985). Yoghurt Sciences and Technology. I, T Ed.Weaton and Co. Ltd., England. pp. 209-213
  • [45] Abbas., F, Osman., M. (1998). Properties of labneh like products manufactured using acid and acid rennet coagulation. Ann. Agric. Sci. Moshtohor., 36(1): 401-411.
  • [46] Rosenthal et al., 1980; Guler, 2007; Abou Ayana and Gamal El Deen, 2011 and Senel et al., 2011).
  • [47] Guler, 2007; Changes in salted yoghurt during storage, International Journal of Food Science & Technology 42(2):235 - 245
  • [48] Abou Ayana and Gamal El Deen, 2011; Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils International Journal of Dairy Science 6(2):112-123
  • [49] Senel E, Atamer M, Gursoy A, FS Oztekin (2011). Changes in some properties of strained (Suzme) goat’s yoghurt during storage. Small Rumin.Res., vol. 99, pp. 171–177.
Yıl 2020, Cilt: 6 Sayı: 2, 65 - 94, 01.10.2020

Öz

Kaynakça

  • [1] Davidson, P.M. and Taylor, M.T. (2007) Chemical Preservatives and Natural Antimicrobial Compounds, Food Microbiology, 713-745.
  • [2] Farkas, J. (2007). “Physical methods of food preservation”, in food Food Microbiology: Fundamentals and Frontiers, eds. P. Doyle, L. R. Beuchat, and T. J. Montville (Washington, DC Society for Microbiology Press), 685–705.
  • [3] Arques, J., Rodriguez, E., Nunez, M., & Medina, M. (2008). Inactivation of gram negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology, 227(1), 77–82.
  • [4] Aslim, B., & Yucel, N. (2007). In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp. Food Chemistry, 107(2), 602–606.
  • [5] Appendini. P, Hotchkiss, J. (2002). Antimicrobial food packaging - a review. Food Science & Emerging Technologies 3(2):113-126 ·
  • [6] Hanušová, K, Dobiáš J., Klaudisová K. (2009). Effect of packaging films releasing antimikrobial agents on stabil-ity of food products. Czech Journal of Food Sciences, 27 (Special Issue): S437–S439.
  • [7] Burt, S. (2004). EOs: their antibacterial properties andpotential applications in foods—a review. International Journal of Food Microbiology 94 (2004) 223– 253.
  • [8] Ponce, A.; Del Valle, C.; Roura, S (2004). Shelf life of leafy vegetables treated with natural essential oils. J. Food Sci. 69, 50–56.
  • [9] Gutierrez, J., Rodriguez, G., Barryryan, C., Bourke, P. (2008). Efficacy of plant EOs against food borne pathogens and spoilage bacteria associated with ready-to-eat vegetables: Antimicrobial and sensory screening. Journal of Food Protection, 71(9), 1846–1854. (B).
  • [10] Gutierrez, J., Barryryan, C., Bourke, P. (2009). Antimicrobial activity of plant EOs using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology, 26, 142–150.
  • [11] Dorman, H., Deans, S., (2000). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 88, 308– 316.
  • [12] Skandamis, P., Nychas, G. (2000). Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs and oregano essential oil concentrations. Applied and Environmental Microbiology 66 (4), 1646–1653.
  • [13] Mangena, T, Muyima, N. (1999). Comparative evaluation of the antimicrobial activities of EOs of Artemisia afra, Pteronia incana and Rosmarinus officinalis on selected bacteria and yeast strains.
  • [14] Marino, M., Bersani, C., Comi, G., 2001. Impedance measurements to study the antimicrobial activity of EOs from Lamiacea and Compositae. International Journal of Food Microbiology 67, 187– 195.
  • [15] Muir.,D, Banks., J. (2000). The Stability and Shelf Life of Food. Wood head Publishing Limited.
  • [16] Draughon, F.A. (2004). Use of Botanicals as Biopreservatives in Foods. Food technology, 58(2): 20-28.Obst, J.R.
  • [17] Thabet, H., Nogaim Q., Qasha A., Abdoalaziz O., Alnsheme N. (2014). Evaluation of the effects of some plant derived EOs on shelf life extension of Labneh. Merit Research Journal of Food Science and Technology (ISSN: 2354- 2527) Vol. 2(1) pp. 008-014.
  • [18] Robinson RK, Tamime AY (1994). Manufacture of yogurt and other fermented milks. In Robinson RK (Ed.). Modern dairy technology, Advances in milk products.. London: Elsevier Applied Science. 2: 1- 48.
  • [19] Tamime A.Y. and Robinson R.K., (2007) Tamime and Robinson's yoghurt science and technology, third edition. Woodhead Publishing Limited, England.
  • [20] Hüsnü, K., Gerhard B. (2010). EOs Science, Technology, and Applications, Taylor and Francis Group, LLC, New York.
  • [21] Carson, C. F., & Hammer, K. A. (2011). Chemistry and bioactivity of essential oils. Lipids Essent Oils Antimicrob Agents, 25, 203-38.
  • [22] Fisher, K., & Phillips, C. A. (2006). The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of applied microbiology, 101(6), 1232-1240.
  • [23] Bajpai, V., Rahman, A., Kang, S. (2008). Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb to control food-borne pathogenic and spoilage bacteria. International Journal of Food Microbiology, 125(2), 117–22.
  • [24] Ceylan, E., Fung, D. (2004). Antimicrobial activity of spices. Journal of Rapid Methods and Automation in Microbiology, 12(1), 1–55.
  • [25] Angioni, A., Barra, A., Cereti, E., Barile, D., Coisson, D. J., Arlorio, M., et al. (2004). Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. Journal of Agricultural and Food Chemistry, 52(11), 3530–3535.
  • [26] Daferera, D., Ziogas, B., Polissiou, M. (2000). GC-MS analysis of EOs from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agricultural and Food Chemistry 48, 2576–2581.
  • [27] Davidson, P., Naidu, A. (2000). Phytophenols and Natural food antimicrobial systems. 265–295, Boca Raton, Florida: CRC Press.
  • [28] Delaquis, P., Stanich, K., Girard, B., Mazza, G. (2002). Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus EOs.
  • [32] American Public Health Association (1978). Standard Method for the Examination of Dairy Products. 14 Ed. Washington, USA.
  • [33] Keating K, Randwhite S (1990). Effect of alternative sweeteners in plain and fruit flavored yoghurt. J. Dairy Sci. 37-54.
  • [34] Laekeman G. M., Van Hoof L., Haemers A., Berghe D. A. V., Herman A. G., Vlietinck A. J. (1990). Eugenol a valuable compound for in vitro experimental research and worthwhile for further in vivo investigation. Phytother. Res. 4, 90– 9610.1002/ptr.2650040304
  • [35] Pauli A., Kubeczka K. H. (2010). Antimicrobial properties of volatile phenylpropanes. Nat. Prod. Commun. 5, 1387–1394
  • [36] Gill, A., Holley, R. (2006). Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics. Int.J. Food Micro.108, 1–9. (A).
  • [37] Hemaiswarya S., Doble M. (2009). Synergistic interaction of eugenol with antibiotics against Gram negative bacteria. Phytomedicine 16, 997– 100510.1016/j.phymed.2009.04.006
  • [38] Dipasqua, R., Hoskins, N., Betts, G., Mauriello, G. (2006). Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. J. Agric. Food Chem. 54, 2745–2749.
  • [39] Dipasqua, R., Betts, G., Hoskins, N., Edwards, M., Ercolini, D., Mauriello, G. (2007). Membrane toxicity of antimicrobial compounds from EOs. J.Agric. Food Chem. 55, 4863–4870.
  • [40] Bennis, S., Chami, F., Chami, N., Bouchikhi, T., Remmal, A. (2004). Surface alteration of Saccharomyces cerevisiae induced by thymol and eugenol. Lett. Appl. Microbiol. 38, 454–458.
  • [41] Ismail AM, Harby S, Salem AS (2006). Production of flavored labneh with extended shelf life. Egyptian J. Dairy Sci. 34: 59-68.
  • [42] Tamime AY (1978a). Concentrated yoghurt “Labneh” a potential new dairy spread. The Milk Industry. 80(3): 4-7.
  • [43] Tamime AY (1978b). The production of yoghurt and concentrated yoghurt from hydrolyzed milk. Cult. Dairy. Prod. J. 13(3): 13-16.
  • [29] Ling ER (1963). A Text Book of Dairy Chemistry. 2: 3 Ed. Chapman and Hall Ltd, London. pp. 63-79.
  • [30] Klose J (1968). Harmonisierung des Speiseeisrerchtes in der EWG. Subwaren. 14: 778 -780.
  • [31] Harrigan, W.F and McCance, E.M. (1966) Laboratory Methods in Microbiology. Vol. 54, Academic Press, Cambridge, 970.
  • [44] Tamime AY, Robinson RK (1985). Yoghurt Sciences and Technology. I, T Ed.Weaton and Co. Ltd., England. pp. 209-213
  • [45] Abbas., F, Osman., M. (1998). Properties of labneh like products manufactured using acid and acid rennet coagulation. Ann. Agric. Sci. Moshtohor., 36(1): 401-411.
  • [46] Rosenthal et al., 1980; Guler, 2007; Abou Ayana and Gamal El Deen, 2011 and Senel et al., 2011).
  • [47] Guler, 2007; Changes in salted yoghurt during storage, International Journal of Food Science & Technology 42(2):235 - 245
  • [48] Abou Ayana and Gamal El Deen, 2011; Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils International Journal of Dairy Science 6(2):112-123
  • [49] Senel E, Atamer M, Gursoy A, FS Oztekin (2011). Changes in some properties of strained (Suzme) goat’s yoghurt during storage. Small Rumin.Res., vol. 99, pp. 171–177.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Article
Yazarlar

Mohanad Alayoubı Bu kişi benim 0000-0002-9980-4724

Avni Çakıcı Bu kişi benim

Fuad Rımawı Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 6 Sayı: 2

Kaynak Göster

APA Alayoubı, M., Çakıcı, A., & Rımawı, F. (2020). USE OF DIFFERENT ESSENTIAL OILS IN CONCENTRATED YOGURT AS NATURAL PRESERVATIVE. International Journal of Food Engineering Research, 6(2), 65-94.

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