The effect of thyme, moringa, quinoa, black seed and coriander seed powders on the physicochemical and antioxidant properties of cheese
Subject Areas : Dail
F. Shahdadi
1
,
S. Khorasani
2
,
F. Tavakoli
3
,
M. Ostvar
4
1 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
3 - MSc Student of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
4 - BSc Student of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
Keywords: Plant powders, Microbial count, Cheese, Antioxidant properties,
Abstract :
Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese.Materials and Methods: Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts.Results: The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control.Conclusion: The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value.
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Akan, E., Yerlikaya, O., Akpinar, A., Karagozlu, C., Kinik, O. & Rasit Uysal, H. (2021). The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese. Dairy Technology, 74(3), 554-563. https://doi.org/10.1111/1471-0307.12778
Amin, S., Ali, Q. & Malik, D. (2021). Antimicrobial and antioxidant Activities of Coriander sativum. Journal of Pharmaceutical Research International, 32, 74-81.
Arjomand, J. & Hesari, J. (2015). The effect of walnut powder on physicochemical and microbial characteristics of Probiotic-UF White cheese. Journal of food processing and preservation, 6 (2), 51-61 [In Persian].
Asao, M. & Watanabe, K. (2010). Functional andbioactive properties of quinoa and amaranth. Food Science and Technology Research,16(2), 163-168
Bakheit, A.M. & Foda, M.I. (2012). Sensory evaluation and antioxidant activity of new Mudaffara cheese with spices under different storage temperatures. Journal of Applied Sciences Research, 8(7), 3143–3150.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods: a review. International Journal of Food Microbiology, 94(3), 223-53. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Burits M. & Bucar, F. (2000). Anti-oxidant activity of Nigella sativa oil. Phytotherapy Research, 14, 323–328.
Caleja, C., Barros, L., Antonio, A.L., Ciric, A., Soković, M., Oliveira, M.B.P.P., Santos-Buelga, C. & Ferreira, I.C.F.R. (2015). Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. Journal of Functional Foods, 12, 428–438.
Chaieb, K., Kouidhi, B., Jrah, H., Mahdouani, K. & Bakhrouf, A. (2011). Antibacterial activity of Thymoquinone, an active principle of Nigella sativa and its potency to prevent bacterial biofilm formation BMC Complement. Alternative Medicine, 13, 11-29. https://doi.org/10.1186/1472-6882-11-29.
Datt Sharma, K., Stähler, K., Smith, B. & Melton, L. (2011). Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends. Journal of Food Science and Technology, 48, 510–514. https://doi.org/10.1007/s13197-010-0211-1
Da Silva, F.D., Matumoto-Pintro, P.T., Bazinet, L., Couillard, C. & Britten, M. (2015). Effect of commercial grape extracts on the cheese-making properties of milk. Journal of Dairy Sciences, 98, 1552–1562. https://doi.org/10.3168/jds.2014-8796
Dibazar, P., Khosrowshahi Asl, A. & Zomorodi, S. (2016). Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM). Journal of Food Science and Technology, 13, 75–88.
Duman, A. D., Telci, I., Dayisoylu, K. S., Digrak, M., Demirtas, İ. & Alma, M. H. (2010). Evaluation of bioactivity of linalool-rich essential oils from Ocimum basilucum and Coriandrum sativum varieties. Natural Product Communications, 5(6), 969-974. https://doi.org/10.1177/1934578X1000500
Ehsani, A., Hashemi, M., Naghibi, S.S., Mohammadi, S. & Khalili Sadaghiani, S. (2016). Properties of Bunium Persicum Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes and Escherichia Coli O157:H7. Journal of Food Safety, 36, 563–570. https://doi.org/10.1111/jfs.12277
El-Sayed, H., Fouad, M. & El-Sayed, S. (2022). Enhanced microbial, functional and sensory properties of herbal soft cheese with coriander seeds extract nanoemulsion. Biocatalysis and Agricultural Biotechnology, 45, 102-113. https://doi.org/10.5851/kosfa.2016.36.1.90
El-Sayed, S. M. (2020). Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. Heliyon, 6(1), 134-151. https://doi.org/10.1016/j.heliyon.2020.e03278
El-Sayed, S.M. (2017). Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese Howida A. Journal of Food and Dairy Science, 8 (8), 335-340. https://doi.org/10.21608/JFDS.2017.38894
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