Document Type : Original Article
Authors
1
Department of Food Hygiene and control, Faculty of Veterinary Medicine, University of Sadat city 32897, Egypt
2
Chemistry of Natural Compounds Department, National Research Center, 33 El Bohouth St., Dokki, Giza 12622, Egypt
3
Medicinal and Aromatic Plants Research Department, National Research Centre, Giza 12622, Egypt
4
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt
Abstract
Cheese is a common dairy product that can become contaminated by microorganisms, compromising its safety, shelf life, and flavor. Because of their antibacterial qualities, natural preservatives like fixed oils present a possible substitute for synthetic ones. The effects of Egyptian and Ethiopian black cumin (Nigella sativa L.) oils on the shelf life and sensory qualities of cheese were examined, as well as its antibacterial activity against common cheese contaminants in relative to the GC-MS chemical profiling. Five fatty acids were identified as saponified components, including palmitic acid (11.94 and 12.06%), oleic acid (22.37 and 21.88%), and linoleic acid (59.84 and 60.13%), as the primary constituents, respectively. While 1,3-bis[(trimethylsilyl)oxy]-propyl stearate (10.19 and 7.20%), 7,3',4'-trimethoxy-quercetin (8.07 and 5.40%), β-sitosterol (30.49 and 25.73%), and stigmasterol (19.71 and 25.62%), were assigned as major un-saponified compounds. The results of evaluating the microbiological quality of commercially sold Kariesh cheese after addition of 0.2% of Egyptian and Ethiopian BCO shows that they were efficient to decrease the total bacterial, Coliforms, E. coli, yeast and mold counts contamination in the treated samples. The Ethiopian BCO showed slightly higher antimicrobial effect than Egyptian BCO. This study highlights that BCO is a promising natural preservative for improving the microbiological quality and extending the shelf life of commercially sold cheese.
Keywords
Main Subjects
)
View on SCiNiTO