Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative
Authorized Users Only
Vujisić, Ljubodrag V.
Marin, Petar D.
Article (Published version)
MetadataShow full item record
The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4 degrees C with 25 mu L of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectromet...ry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%).
Keywords:Thymus algeriensis / essential oil / carvacrol / antimicrobial / cheese preservation
Source:Journal of Dairy Science, 2018, 101, 5, 3859-3865
- Elsevier Science Inc, New York
- Micromorphological, phytochemical and molecular investigations of plants - systematic, ecological and applicative aspects (RS-173029)
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)