TITLE:
Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese
AUTHORS:
Ichrak Charfi, Cyrine Moussi, Hanene Ghazghazi, Afwa Gorrab, Riadh Louhichi, Salwa Bornaz
KEYWORDS:
Fresh Double Cream Cheese, Clove Essential Oil, Antimicrobial Activity, Antioxidant Stability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.12,
December
23,
2021
ABSTRACT: The present study was a potential application of
Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to
lengthen its conservation and to improve its antioxidant potential. In this
work, CEO was extracted by hydro distillation, and then analyzed by GC-MS; 24
components of clove essential oil were identified. Eugenol was the major
component (57.66%). Its antimicrobial properties against E. coli, Salmonella enteritidis and Staphylococcus aureus, were evaluated by disc diffusion method and minimal inhibitory concentration
(MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay
method. An optimum content of CEO (0.37%) was calculated by mixing plan carried
out by Expert design software and then added to studied cheese. The responses,
fixed from the beginning, for this mixing plan were: minimum inhibitory concentration
(MIC), antioxidant activity (IC50), taste and odor intensity and
global appreciation. The results found on the cheese supplemented with the optimum
content of CEO showed antioxidant activity (IC50 = 0.146) was relatively
important compared to conventional cheese (IC50 = 0.477). In fact,
the incorporation of CEO in cheese may strongly improve its oxidative stability.
Cheese antioxidant activity was not affected during the storage period for 13
days. Results showed also that the fresh double cream cheese could be stored at
refrigerated temperature with good taste and odor during the period of 13 days
due to antimicrobial properties given by CEO, that suggest lengthening its
shelf life.