Natural Preservatives from Plant in Cheese Making
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant proper...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/10/4/749 |
| _version_ | 1797569635333177344 |
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| author | Mena Ritota Pamela Manzi |
| author_facet | Mena Ritota Pamela Manzi |
| author_sort | Mena Ritota |
| collection | DOAJ |
| description | Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making. |
| first_indexed | 2024-03-10T20:14:26Z |
| format | Article |
| id | doaj.art-598afa9fde544481a7d02495d10bcd05 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T20:14:26Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-598afa9fde544481a7d02495d10bcd052023-11-19T22:40:10ZengMDPI AGAnimals2076-26152020-04-0110474910.3390/ani10040749Natural Preservatives from Plant in Cheese MakingMena Ritota0Pamela Manzi1CREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, ItalyCREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, ItalyToday, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.https://www.mdpi.com/2076-2615/10/4/749natural preservativescheese makingantimicrobialfunctional propertiessensory characteristicsshelf-life |
| spellingShingle | Mena Ritota Pamela Manzi Natural Preservatives from Plant in Cheese Making Animals natural preservatives cheese making antimicrobial functional properties sensory characteristics shelf-life |
| title | Natural Preservatives from Plant in Cheese Making |
| title_full | Natural Preservatives from Plant in Cheese Making |
| title_fullStr | Natural Preservatives from Plant in Cheese Making |
| title_full_unstemmed | Natural Preservatives from Plant in Cheese Making |
| title_short | Natural Preservatives from Plant in Cheese Making |
| title_sort | natural preservatives from plant in cheese making |
| topic | natural preservatives cheese making antimicrobial functional properties sensory characteristics shelf-life |
| url | https://www.mdpi.com/2076-2615/10/4/749 |
| work_keys_str_mv | AT menaritota naturalpreservativesfromplantincheesemaking AT pamelamanzi naturalpreservativesfromplantincheesemaking |