Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese
Bin Shan, Yi‐Zhong Cai, John D. Brooks, Harold Corke
Journal of Medicinal Food
Abstract
This study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (∼23°C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives.
Extracted Claims
17 claims extracted from this paper into the knowledge graph
cinnamon stick extract inhibits Salmonella enterica
“The results showed that all five plant extracts were effective against three foodborne pathogens in cheese.”
grape seed extract inhibits Salmonella enterica
“The results showed that all five plant extracts were effective against three foodborne pathogens in cheese.”
clove extract inhibits foodborne pathogens
“Clove showed the highest antibacterial and antioxidant activity.”