Antimicrobial efficiency of medicinal plants and their influence on cheeses quality
Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as p...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/337361 |
| _version_ | 1827282566558777344 |
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| author | Nikola Puvača Dragana Ljubojević Pelić Vedran Tomić Robert Radišić Spasenija Milanović Dragan Soleša Dragana Budakov Magdalena Cara Vojislava Bursić Aleksandra Petrović Gorica Vuković Miloš Pelić Bojan Konstantinović Marijana Carić |
| author_facet | Nikola Puvača Dragana Ljubojević Pelić Vedran Tomić Robert Radišić Spasenija Milanović Dragan Soleša Dragana Budakov Magdalena Cara Vojislava Bursić Aleksandra Petrović Gorica Vuković Miloš Pelić Bojan Konstantinović Marijana Carić |
| author_sort | Nikola Puvača |
| collection | DOAJ |
| description | Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality. |
| first_indexed | 2024-04-24T09:20:22Z |
| format | Article |
| id | doaj.art-745e2b91816b4c0597752b6f725a26f3 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:20:22Z |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-745e2b91816b4c0597752b6f725a26f32024-04-15T16:01:14ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-0170131210.15567/mljekarstvo.2020.0102Antimicrobial efficiency of medicinal plants and their influence on cheeses qualityNikola Puvača0Dragana Ljubojević Pelić1Vedran Tomić2Robert Radišić3Spasenija Milanović4Dragan Soleša5Dragana Budakov6Magdalena Cara7Vojislava Bursić8Aleksandra Petrović9Gorica Vuković10Miloš Pelić11Bojan Konstantinović12Marijana Carić13University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, SerbiaScientific Veterinary Institute “Novi Sad”, Rumenački put 20, 21000 Novi Sad, SerbiaInstitute for Science Application in Agriculture, Bulevar despota Stefana 68b, 11000 Belgrade, SerbiaInstitute for Science Application in Agriculture, Bulevar despota Stefana 68b, 11000 Belgrade, SerbiaUniversity Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, SerbiaUniversity Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, SerbiaAgricultural University of Tirana, Faculty of Agriculture and Environment, Department of Plant Protection, Koder Kamez, 1029 Tirana, AlbaniaUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, SerbiaInstitute of Public Health of Belgrade, Bulevar despota Stefana 54a, 11000 Belgrade, SerbiaScientific Veterinary Institute “Novi Sad”, Rumenački put 20, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia1University Business Academy, Faculty of Economics and Engineering Management, Department of Engineering Management in Biotechnology, Cvećarska 2, 21000 Novi Sad, SerbiaMilk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.https://hrcak.srce.hr/file/337361milkcheesebotanicalsessential oilquality |
| spellingShingle | Nikola Puvača Dragana Ljubojević Pelić Vedran Tomić Robert Radišić Spasenija Milanović Dragan Soleša Dragana Budakov Magdalena Cara Vojislava Bursić Aleksandra Petrović Gorica Vuković Miloš Pelić Bojan Konstantinović Marijana Carić Antimicrobial efficiency of medicinal plants and their influence on cheeses quality Mljekarstvo milk cheese botanicals essential oil quality |
| title | Antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| title_full | Antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| title_fullStr | Antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| title_full_unstemmed | Antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| title_short | Antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| title_sort | antimicrobial efficiency of medicinal plants and their influence on cheeses quality |
| topic | milk cheese botanicals essential oil quality |
| url | https://hrcak.srce.hr/file/337361 |
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