Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage
Keywords:Aloe vera; essential oils; goat milk; spreadable cheese
The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.
Aktypis A, Christodoulou ED, Manolopoulou E, Georgala A, Daferera D, Polysiou M (2018). Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research 167:32-38. https://doi.org/10.1016/j.smallrumres.2018.07.016
Albenzio M, Santillo A (2011). Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products. Small Ruminant Research 101:33-40. https://doi.org/10.1016/j.smallrumres.2011.09.023
Amatiste S, Sagrafoli D, Giacinti G, Rosa G, Carfora V, Marri N, Rosati R (2014). Antimicrobial activity of essential oils against staphylococcus aureus in fresh sheep cheese. Italian Journal of Food Safety 3(3):148-150. https://doi.org/10.4081/ijfs.2014.1696
Boudreau MD, Beland FA (2006). An evaluation of the biological and toxicological properties of Aloe barbadensis (Miller), Aloe vera. Journal of Environmental Science and Health Part C 24:103-154. https://doi.org/10.1080/10590500600614303
Brčina T, Vilušić M, Moranjak M (2017). Sensory properties of dairy products based on fresh cheese and fruit. Technologica Acta10(2):1-8.
Burt SA, Reinders RD (2003). Antibacterial activity of selected plant essential oils against Escherichia coli O157-H7. Letters Applied Microbiology 36:162-167 https://doi.org/10.1046/j.1472-765X.2003.01285.x
Carvalho RJ, de Souza GT, Honorio VG, de Sousa JP, da Conceiçao ML, Maganani M, de Souza EL, (2015). Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models. Food Microbiology 52:59-65. https://doi.org/10.1016/j.fm.2015.07.003
Cock LS, Castillo VV (2013). Probiotic encapsulation. African Journal of Microbiology Research 7(40):4743-4753. https://doi:10.5897/AJMR2013.5718
Čvek D, Markov K, Frece J, Dragičević TL, Majica M, Delaš F (2010). Growth inhibition of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 by four essential oils. Arhiv za Higijenu Rada i Toksikologiju 61(2):191-196. https://doi.org/10.2478/10004-1254-61-2010-2009
Deac LM, Fărcaş A, Vodnar DC, Tofană M, Socaci SA (2014). Antioxidant and Antimicrobial Properties of the Fir Buds Syrup. Bulletin UASVM Food Science and Technology 71(1):77-78. http://dx.doi.org/10.15835/buasvmcn-fst:10123
Frau F, Font de Valdez G, Pece N (2014). Effect of pasteurization temperature, starter culture, and incubation temperature on the physicochemical properties, yield, rheology, and sensory characteristics of spreadable goat cheese. Journal of Food Processing Volume 2014:1-8. https://doi.org/10.1155/2014/705746
Gambaro A, Gonzalez V, Jimenez S, Arechavaleta A, Irigaray B, Callejas N, ... Vieitez I (2016). Chemical and sensory profiles of commercial goat cheeses. International Dairy Journal 69:1-8. http://dx.doi.org/10.1016/j.idairyj.2017.01.009
Hamedi H, Razavi-Rohani SM, Gandomi H (2014). Combination effect of essential oils of some herbs with monolaurin on growth and survival of Listeria monocytogenes in culture media and cheese. Journal of Food Processing and Preservation 38(1):304-310. https://doi.org/10.1111/j.1745-4549.2012.00778.x
Harlev E, Nevo E, Lansky E, Ofir R, Bishayee A (2012). Anticancer potential of aloes: antioxidant, antiproliferative, and immunostimulatory attributes. Planta Medica 78:843-852. http://doi.org/10.1055/s-0031-1298453
Hassan FAM, Hayam MA, Mona AM, Abd El G, Ali KE (2014). Goats dairy products as a potentially functional food. Life Science Journal 11(9s):648-657.
Jeon SS, Lee SJ, Ganesan P, Kwak HS (2011). Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese. Food Science and Biotechnology 21(1):159-165. https://doi.org/10.1007/s10068-012-0020-6
Jeong EJ, Lee NK, Oh J, Jang SE, Lee JS, Bae IH, Jeong YS (2014). Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process. Food Science and Biotechnology 23(4):1193-1198. https://doi.org/10.1007/s10068-014-0163-8
Kazhal S, Samira B (2015). Antifungal effect of Aloe Vera gel on Penicillium Citrinum in culture media and UF cheese. International Journal of Food Engineering 1(1):61-64. http://doi.org/10.18178/ijfe.1.1.61-64
Khorshidian N, Mojtaba Y, Elham K, Amir MM (2018). Potential application of essential oils as antimicrobial preservatives in cheese. Innovative Food Science and Emerging Technologies 45:62-72. http://dx.doi.org/10.1016/j.ifset.2017.09.020
Kotzekidou P, Giannakidis P, Boulamatsis A (2008). Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT - Food Science and Technology 41(1):119-127. https://doi.org/10.1016/j.lwt.2007.01.016
Liu H, Xu XM, Guo SD (2008). Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis. International Journal of Food Science and Technology 43:1581-1592. http://doi:10.1111/j.1365-2621.2007.01616.x
Marzanna H, Krzysztof D, Danuta G, Anna JG, Elżbieta G (2019). Aloe vera (L.) Webb.: Natural sources of antioxidants - a review. Plant Foods for Human Nutrition 74:255-265. http://doi.org/10.1007/s11130-019-00747-5
McKay D, Blumberg J (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Phytotherapy Research 20:519-530. https://doi.org/10.1002/ptr.1900
National Committee for Clinical Laboratory Standards (1997). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically - fourth edition: approved standard, M7-A4. Villanova, Pennsylvania: National Committee for Clinical Laboratory Standards.
Olmedo RH, Nepote V, Grosso NR (2013). Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils. LWT - Food Science and Technology 53:409-417. http://dx.doi.org/10.1016/j.lwt.2013.04.007
Raynal-Ljutovac K, Le Pape M, Gaborit P, Barrucand P (2011). French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance. Small Ruminant Research 101:64-72. https://doi.org/10.1016/j.smallrumres.2011.09.026
de Oliveira ACL, Tabrez S, Shakil S, Khan MI, Asghar MN, Matias BD, ... de Carvalho Melo-Cavalcante AA (2018). Mutagenic, antioxidant and wound healing properties of Aloe vera. Journal of Ethnopharmacology 227:191-197. http://doi.org/10.1016/j.jep.2018.08.034
Sahu PK, Giri DD, Singh R, Pandey P, Gupta S, Shrivastava AK, ... Pandey KD (2013). Therapeutic and medicinal uses of Aloe vera: a review. Pharmacology & Pharmacy 4:599-610. http://doi.org/10.4236/pp.2013.48086
Sakkas H, Papadopoulou P (2017). Antimicrobial activity of basil, oregano, and thyme essential oils. Journal of Microbiology and Biotechnology 27(3):429-438. https://doi.org/10.4014/jmb.1608.08024
Shahzad K, Ahmad R, Nawaz S, Saeed S, Iqbal Z (2009). Comparative antimicrobial activity of aloe vera gel on microorganisms of public health significance. Pharmacologyonline 1:416-423.
Vieitez I, Callejas N, Saibene M, Cabrera L, Irigaray B, Grompone MA (2016). Fatty acids and triglycerides composition in Uruguayan cow, sheep and goat cheeses. Journal of Food Science and Engineering 3:379-387.
Williams BME, Berset CC (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28(1):25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Yahyazadeh M, Omidbaigi R, Zare R, Taheri H (2008). Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World Journal of Microbiology and Biotechnology 24(8):1445-1450. https://doi.org/10.1007/s11274-007-9636-8
Yousefi AM, Khorshidian N, Mortazavian AM, Hosseini H (2017). A review on the impact of herbal extracts and essential oils on viability of probiotics in fermented milks. Current Nutrition & Food Science 13(1):6-15. https://doi.org/10.2174/1573401312666161017143415
*** Regulation (EC) no 1334/2008 of the european parliament and of the council on flavourings and certain food ingredients with flavouring properties for use in and on foods.
*** SR ISO 3433:2009. Brânză. Determinarea conţinutului de grăsime. Metoda Van Gulik
*** SR EN ISO 8968-1:2014. Lapte şi produse din lapte. Determinarea conţinutului de azot. Partea 1: Metoda Kjeldahl şi calculul conţinutului de proteină brută
*** SR EN ISO 5534:2004. Brânzeturi şi brânzeturi procesate. Determinarea conţinutului total de substanţă uscată (Metoda de referinţă)
***SR EN ISO 5943:2007. Brânză şi produse din brânză procesată. Determinarea conţinutului de cloruri. Metoda prin titrare potenţiometrică
*** SR ISO 1740:2008. Produse din grăsime din lapte şi unt. Determinarea acidităţii grăsimii (Metodă de referinţă)
*** SR ISO 16649-2: 2007 Microbiology of food and feed - Horizontal method for the enumeration of positive Escherichia coli beta-glucuronidase.
*** SR ISO 6881-1: 1999 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)
How to Cite
Copyright (c) 2021 Notulae Botanicae Horti Agrobotanici Cluj-Napoca
This work is licensed under a Creative Commons Attribution 4.0 International License.
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.