Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese
Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese作者机构：Ecole Supérieure des Industries Alimentaires de Tunis Tunis Tunisia Université Libre de Tunis Tunis Tunisia Laboratory of Management and Valorization of Forest Resources National Institute for Research in Rural Engineering Water and Forest (INRGREF) University of Carthage Ariana Tunisia Le Groupement Interprofessionnel des Viandes Rouges et du Lait (GIVLait) Tunis Tunisia
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2021年第12卷第12期
页 面：1269-1286页
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：Fresh Double Cream Cheese Clove Essential Oil Antimicrobial Activity Antioxidant Stability
摘 要：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.
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