Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese
This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/2308789 |
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| author | Razie Razavi Ehsan Toosi Mahjoub Sheikholeslami Maryam Konjedi Adel Hajian-Tilaki Ali Najafi |
| author_facet | Razie Razavi Ehsan Toosi Mahjoub Sheikholeslami Maryam Konjedi Adel Hajian-Tilaki Ali Najafi |
| author_sort | Razie Razavi |
| collection | DOAJ |
| description | This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L∗, a∗, b∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, L∗, a∗, b∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese. |
| format | Article |
| id | doaj-art-9d836e656a434291b529bfdb2aef2d23 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9d836e656a434291b529bfdb2aef2d232025-02-03T00:20:43ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/2308789Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White CheeseRazie Razavi0Ehsan Toosi1Mahjoub Sheikholeslami2Maryam Konjedi3Adel Hajian-Tilaki4Ali Najafi5Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Plant BiotechnologyDepartment of Food Science and TechnologyDepartment of Food Science and TechnologyThis study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L∗, a∗, b∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, L∗, a∗, b∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.http://dx.doi.org/10.1155/2024/2308789 |
| spellingShingle | Razie Razavi Ehsan Toosi Mahjoub Sheikholeslami Maryam Konjedi Adel Hajian-Tilaki Ali Najafi Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese Journal of Food Quality |
| title | Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese |
| title_full | Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese |
| title_fullStr | Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese |
| title_full_unstemmed | Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese |
| title_short | Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese |
| title_sort | effect of origanum onites l essential oil and cold atmospheric plasma on physicochemical microbial and sensory properties of iranian white cheese |
| url | http://dx.doi.org/10.1155/2024/2308789 |
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