Effect of olive leaf extract on the quality of Cantal cheese
This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical,...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400854X |
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| author | Ines Tarchi Mohamed Bouaziz Zuhaib F. Bhat Abderrahmane Aït-Kaddour |
| author_facet | Ines Tarchi Mohamed Bouaziz Zuhaib F. Bhat Abderrahmane Aït-Kaddour |
| author_sort | Ines Tarchi |
| collection | DOAJ |
| description | This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical, compositional, textural, rheological parameters, colour, microbiological analysis, and antioxidant activity. The MIR and fluorescence spectroscopies were used to study the changes in the cheese molecular structure. A positive impact of OLE was observed on the antioxidant capacity. A mild inhibitory effect was observed against some beneficial bacteria (such as Lactococcus and Lactobacillus), while a strong inhibitory effect was found against pathogen microorganisms. No negative impact was found on the texture and chemical composition. Significant colour and structural changes were observed. The results indicate the potential of OLE to be used as bioactive ingredient to improve the quality of cheese. |
| format | Article |
| id | doaj-art-b7c7bd973d1d4049b4c4c562ac98fd83 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b7c7bd973d1d4049b4c4c562ac98fd832024-12-13T11:02:01ZengElsevierFood Chemistry: X2590-15752024-12-0124101966Effect of olive leaf extract on the quality of Cantal cheeseInes Tarchi0Mohamed Bouaziz1Zuhaib F. Bhat2Abderrahmane Aït-Kaddour3Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP, 1175, 3038 Sfax, Tunisia; Université Clermont-Auvergne, INRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage UMRF, 89 Avenue de l'Europe, FranceLaboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP, 1175, 3038 Sfax, Tunisia; Institut supérieur de Biotechnologie de Sfax, Université de Sfax, BP1175, 3038 Sfax, TunisiaDivision of Livestock Products Technology, SKUAST-J, Jammu, IndiaUniversité Clermont-Auvergne, INRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage UMRF, 89 Avenue de l'Europe, France; Departement of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang, 45363, Jawa Barat, Indonesia.; Corresponding author at: Université Clermont-Auvergne INRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage UMRF, 89 Avenue de l'Europe, France.This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical, compositional, textural, rheological parameters, colour, microbiological analysis, and antioxidant activity. The MIR and fluorescence spectroscopies were used to study the changes in the cheese molecular structure. A positive impact of OLE was observed on the antioxidant capacity. A mild inhibitory effect was observed against some beneficial bacteria (such as Lactococcus and Lactobacillus), while a strong inhibitory effect was found against pathogen microorganisms. No negative impact was found on the texture and chemical composition. Significant colour and structural changes were observed. The results indicate the potential of OLE to be used as bioactive ingredient to improve the quality of cheese.http://www.sciencedirect.com/science/article/pii/S259015752400854XCantal cheeseOlive leaf extractAntioxidant activityCompositionColourStructure |
| spellingShingle | Ines Tarchi Mohamed Bouaziz Zuhaib F. Bhat Abderrahmane Aït-Kaddour Effect of olive leaf extract on the quality of Cantal cheese Food Chemistry: X Cantal cheese Olive leaf extract Antioxidant activity Composition Colour Structure |
| title | Effect of olive leaf extract on the quality of Cantal cheese |
| title_full | Effect of olive leaf extract on the quality of Cantal cheese |
| title_fullStr | Effect of olive leaf extract on the quality of Cantal cheese |
| title_full_unstemmed | Effect of olive leaf extract on the quality of Cantal cheese |
| title_short | Effect of olive leaf extract on the quality of Cantal cheese |
| title_sort | effect of olive leaf extract on the quality of cantal cheese |
| topic | Cantal cheese Olive leaf extract Antioxidant activity Composition Colour Structure |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400854X |
| work_keys_str_mv | AT inestarchi effectofoliveleafextractonthequalityofcantalcheese AT mohamedbouaziz effectofoliveleafextractonthequalityofcantalcheese AT zuhaibfbhat effectofoliveleafextractonthequalityofcantalcheese AT abderrahmaneaitkaddour effectofoliveleafextractonthequalityofcantalcheese |