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Production of white brine cheese containing coriander essential oil
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Fatemeh Attar   , Alireza Shahab Lavasani * , Bijan Khorshidpour |
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Abstract: (741 Views) |
Introduction: Coriander essential oil as a flavoring has many applications in food, especially Iranian white cheese, and this essential oil has a stronger antimicrobial effect on bacteria, especially the gram-positive type. The purpose of this research is to study the effect of different concentrations of coriander essential oil on the antioxidant, sensory, antimicrobial and chemical properties of white brine cheese during the 60-day storage period.
Material & Methods: The experiments of this research include DPPH (µ mol equivalent of Trolox/g), total phenol (µ gallic acid equivalent/g), acetaldehyde µg/g, sensory characteristics (flavor and aroma), characteristics Microbial includes the logarithm of the Staphylococcus aureus, and Escherichia coli CFU/g and chemical experiments such as acidity%, dry matter% and moisture%.
Results: The results related to the antioxidant activity of coriander essential oil showed that with increasing concentration of coriander essential oil, the amount of DPPH and total phenol increased significantly (p<0.01). Coriander essential oil had a significant effect on all the properties tested, including antioxidant, acetaldehyde, sensory, antimicrobial and chemical properties (p<0.01). The measurement of acetaldehyde during the storage period showed a decreasing trend, and the amount of acetaldehyde reduction during the storage period was higher in treatments containing essential oils. The samples containing essential oil had a lower sensory score than the control sample. The lowest amount of logarithm of staphylococcus aureus and Escherichia coli CFU/g is related to the treatment containing the highest concentration of coriander essential oil, T6 with 4000 ppm of coriander essential oil. The percentage of acidity showed an increasing trend during storage period. The amount of dry matter of the cheese samples increased during the 60-day storage period, and the amount of moisture decreased in parallel.
Conclusion: Overall, the results of this study showed that the concentration of 125 ppm of coriander essential oil as the minimum inhibitory concentration for Staphylococcus aureus (T2) can have a positive effect on sensory, microbial, chemical and antioxidant properties without negative effects, and it was selected as the best treatment. |
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| Keywords: White brine cheese, Coriander essential oil, Antioxidant capacity, Sensory properties, Microbial properties, Chemical properties |
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Full-Text [PDF 809 kb]
(285 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2025/11/9 | Accepted: 2025/09/1 | Published: 2025/12/2
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