Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese
The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (<i&g...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/24/4487 |
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| author | Simona Kunová Isabella Taglieri Peter Haščík Anis Ben Hsouna Wissem Mnif Francesca Venturi Chiara Sanmartin Natália Čmiková Maciej Ireneusz Kluz Miroslava Kačániová |
| author_facet | Simona Kunová Isabella Taglieri Peter Haščík Anis Ben Hsouna Wissem Mnif Francesca Venturi Chiara Sanmartin Natália Čmiková Maciej Ireneusz Kluz Miroslava Kačániová |
| author_sort | Simona Kunová |
| collection | DOAJ |
| description | The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (<i>Rosmarinus officinalis</i>, <i>Origanum vulgare</i>, <i>Thymus vulgaris</i>). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment’s conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were <i>Citrobacter braakii</i> and <i>Hafnia alvei</i> (Enterobacteriaceae family), along with <i>Lacticaseibacillus paracasei</i> (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese. |
| first_indexed | 2024-03-08T20:47:01Z |
| format | Article |
| id | doaj.art-ab02b7d4d4dd4eb2badce153c110d429 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T20:47:01Z |
| publishDate | 2023-12-01 |
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| series | Foods |
| spelling | doaj.art-ab02b7d4d4dd4eb2badce153c110d4292023-12-22T14:08:58ZengMDPI AGFoods2304-81582023-12-011224448710.3390/foods12244487Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump CheeseSimona Kunová0Isabella Taglieri1Peter Haščík2Anis Ben Hsouna3Wissem Mnif4Francesca Venturi5Chiara Sanmartin6Natália Čmiková7Maciej Ireneusz Kluz8Miroslava Kačániová9Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, ItalyInstitute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, SlovakiaLaboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3038, TunisiaDepartment of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi ArabiaDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, ItalyDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, ItalyInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaSchool of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, PolandInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaThe objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (<i>Rosmarinus officinalis</i>, <i>Origanum vulgare</i>, <i>Thymus vulgaris</i>). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment’s conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were <i>Citrobacter braakii</i> and <i>Hafnia alvei</i> (Enterobacteriaceae family), along with <i>Lacticaseibacillus paracasei</i> (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese.https://www.mdpi.com/2304-8158/12/24/4487ewes cheesesheep lump cheeseessential oilsdried herbsmicrobiological qualityidentification of microorganisms |
| spellingShingle | Simona Kunová Isabella Taglieri Peter Haščík Anis Ben Hsouna Wissem Mnif Francesca Venturi Chiara Sanmartin Natália Čmiková Maciej Ireneusz Kluz Miroslava Kačániová Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese Foods ewes cheese sheep lump cheese essential oils dried herbs microbiological quality identification of microorganisms |
| title | Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese |
| title_full | Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese |
| title_fullStr | Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese |
| title_full_unstemmed | Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese |
| title_short | Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese |
| title_sort | dried herbs as an easy to use and cost effective alternative to essential oils to extend the shelf life of sheep lump cheese |
| topic | ewes cheese sheep lump cheese essential oils dried herbs microbiological quality identification of microorganisms |
| url | https://www.mdpi.com/2304-8158/12/24/4487 |
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