Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt
Aim Stirred yoghurt was supplemented with thyme essential oil in an attempt to enhance its quality. Materials and methods Thyme (Thymus vulgaris L.) essential oil concentrations (0, 2, 4, 6, 8, and 10 μl/ml) were added to the prepared stirred yoghurt and then examined for microbiological count and m...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
General Organization of Teaching Hospitals and Institutes
2020-01-01
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| Series: | Journal of Medicine in Scientific Research |
| Subjects: | |
| Online Access: | http://www.jmsr.eg.net/article.asp?issn=2537-091X;year=2020;volume=3;issue=4;spage=265;epage=269;aulast=H. |
| _version_ | 1827296295527645184 |
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| author | Emad A H. Guirguis Mary G B. Meleka |
| author_facet | Emad A H. Guirguis Mary G B. Meleka |
| author_sort | Emad A H. Guirguis |
| collection | DOAJ |
| description | Aim
Stirred yoghurt was supplemented with thyme essential oil in an attempt to enhance its quality.
Materials and methods
Thyme (Thymus vulgaris L.) essential oil concentrations (0, 2, 4, 6, 8, and 10 μl/ml) were added to the prepared stirred yoghurt and then examined for microbiological count and mycotoxin quality during storage intervals following the Egyptian standards.
Results
Samples contained ≥ 6 μl/ml oil showed significant increase (p<0.05) of total viable bacterial count and lactic acid bacteria, whereas mold and yeast count was decreased. Pathogenic bacteria including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Salmonella spp., Escherichia coli, and coliform group were not detected in any of the samples, which complied with the standards. Moreover, aflatoxin M1 content was reduced by time in direct proportion to the thyme essential oil concentration.
Conclusion
The bioactive components in thyme act as a natural preservative in stirred yoghurt throughout the storage interval when the yogurt is fortified with hydro-distilled thyme essential oil. |
| first_indexed | 2024-04-24T14:35:29Z |
| format | Article |
| id | doaj.art-81b18c40306647ddb804a8b2840fcfe6 |
| institution | Directory Open Access Journal |
| issn | 2537-091X 2537-0928 |
| language | English |
| last_indexed | 2024-04-24T14:35:29Z |
| publishDate | 2020-01-01 |
| publisher | General Organization of Teaching Hospitals and Institutes |
| record_format | Article |
| series | Journal of Medicine in Scientific Research |
| spelling | doaj.art-81b18c40306647ddb804a8b2840fcfe62024-04-03T00:38:33ZengGeneral Organization of Teaching Hospitals and InstitutesJournal of Medicine in Scientific Research2537-091X2537-09282020-01-013426526910.4103/JMISR.JMISR_60_20Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurtEmad A H. GuirguisMary G B. MelekaAim Stirred yoghurt was supplemented with thyme essential oil in an attempt to enhance its quality. Materials and methods Thyme (Thymus vulgaris L.) essential oil concentrations (0, 2, 4, 6, 8, and 10 μl/ml) were added to the prepared stirred yoghurt and then examined for microbiological count and mycotoxin quality during storage intervals following the Egyptian standards. Results Samples contained ≥ 6 μl/ml oil showed significant increase (p<0.05) of total viable bacterial count and lactic acid bacteria, whereas mold and yeast count was decreased. Pathogenic bacteria including Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Salmonella spp., Escherichia coli, and coliform group were not detected in any of the samples, which complied with the standards. Moreover, aflatoxin M1 content was reduced by time in direct proportion to the thyme essential oil concentration. Conclusion The bioactive components in thyme act as a natural preservative in stirred yoghurt throughout the storage interval when the yogurt is fortified with hydro-distilled thyme essential oil.http://www.jmsr.eg.net/article.asp?issn=2537-091X;year=2020;volume=3;issue=4;spage=265;epage=269;aulast=H.stirred yoghurtthyme essential oilmicrobiology |
| spellingShingle | Emad A H. Guirguis Mary G B. Meleka Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt Journal of Medicine in Scientific Research stirred yoghurt thyme essential oil microbiology |
| title | Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt |
| title_full | Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt |
| title_fullStr | Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt |
| title_full_unstemmed | Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt |
| title_short | Effect of thyme (Thymus vulgaris L.) essential oil on the quality parameters of stirred yoghurt |
| title_sort | effect of thyme thymus vulgaris l essential oil on the quality parameters of stirred yoghurt |
| topic | stirred yoghurt thyme essential oil microbiology |
| url | http://www.jmsr.eg.net/article.asp?issn=2537-091X;year=2020;volume=3;issue=4;spage=265;epage=269;aulast=H. |
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