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Mentha Leaf Extracts and Oils: A Novel Approach to Enhance the Flavor and Shelf Life of Soft Cheese | ||
Iranian Journal of Veterinary Medicine | ||
مقاله 11، دوره 19، شماره 1، فروردین 2025، صفحه 105-120 اصل مقاله (1.72 M) | ||
نوع مقاله: Original Articles | ||
شناسه دیجیتال (DOI): 10.32598/ijvm.19.1.1005587 | ||
نویسندگان | ||
Ammar Abdulhasan Aldhalemi1؛ Murtadha Abdulhasan Aldhalemi1؛ Sadiq Jaafir Aziz Alneamah1؛ Maeeda Mohammed Jawad Almaghanichy1؛ Ghadeer Sabah Bustani* 2 | ||
1Department of Food Science, Faculty of Agriculture, University of Kufa, Kufa, Iraq. | ||
2Department of Anesthesia, Faculty of Medical Technologies, The Islamic University, Najaf, Iraq. | ||
چکیده | ||
Background: The culinary world is dynamic, in which flavors, textures, and preservation techniques are vital to creating pleasing and sustainable food offerings. However, food spoilage is a complex issue resulting from various factors across the food production chain. Mint, a plant known for its aromatic leaves and diverse applications, contains volatile oils and bioactive compounds with potential benefits in food preservation and enhancement. Objectives: This study explores the potential of Mentha leaf extracts and oils to enhance the flavor and extend the shelf life of soft cheese. Methods: Three extraction techniques (alcoholic, aqueous, and essential oil distillation) were applied to fresh mint leaves collected in Najaf City, Iraq. With Mentha leaf extract integration, soft cheese production involves traditional and innovative processes. The quality assessment included pH analysis, sensory evaluation, protein profiling, lipid, ash, carbohydrate, and moisture content determination. Results: The results indicated that mint oil extracts exhibited significant antioxidant activity, surpassing previous studies. The sensory evaluation demonstrated improved texture and color in cheese samples with mint oil extracts. Furthermore, mint oil extracts inhibited the growth of bacterial (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis) and fungal (Aspergillus flavus, Penicillium italicum) contaminants. Conclusion: This study highlights the potential of Mentha leaf extracts and oils to improve soft cheese quality and shelf life. The findings contribute to a greater understanding of natural preservatives in food production and open avenues for innovative culinary applications. | ||
کلیدواژهها | ||
Culinary innovation؛ Food preservation؛ Mentha leaf extracts؛ Soft cheese enhancement؛ Antioxidant properties؛ Microbial inhibition | ||
اصل مقاله | ||
Introduction
Protein profiling
Moving on to the fifth day, the acidity values for the treatments were as follows: Treatment T1 at 1.8333, treatment Tmoi1 at 1.2167, treatment Tmoi2 at 1.3833, and treatment Tmoi3 at 1.58. On the seventh day, treatment T1 had the highest acidity at 2.0333, while treatment Tmoi1 had an acidity of 1.3767, treatment Tmoi2 had an acidity of 1.6167, and treatment Tmoi3 had an acidity of 1.7133. It is worth noting that this study’s results showed better outcomes than the results of Gorissen et al. (2011).
S. aureus
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مراجع | ||
Aggarwal, B. B., Ahmad, N., & Mukhtar, H. (2001). Spices are potent antioxidants with therapeutic potential. In: E. Cadenas., L, Packer (Eds) Handbook of Antioxidants. Boca Raton: CRC Press. [DOI: 10.1201/9780203904046]
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Al-Darwish, A. K. & Habtan, A. A. H. (2010). Proteolysis of Bifidobacterium spp. in Monterey cheese. Journal of Biological Chemistry and Environmental Science, 5(2): 503-522.
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Bradley, R. L., Jr, & Vanderwarn, M. A. (2001). Determination of moisture in cheese and cheese products. Journal of AOAC International, 84(2), 570-592. [DOI:10.1093/jaoac/84.2.570] [PMID]
Chatterjee, A., Singh, N., Chanu, W. K., Singh, C. B., & Nagaraj, V. A. (2022). Phytochemical screening, cytotoxicity assessment and evaluation of in vitro antiplasmodial and in vivo antimalarial activities of Mentha spicata L. methanolic leaf extract. Journal of Ethnopharmacology, 298, [DOI:10.1016/j.jep.2022.115636] [PMID]
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Dwivedi, S., Goldman, I., & Ortiz, R. (2019). Pursuing the potential of heirloom cultivars to improve adaptation, nutritional, and culinary features of food crops. Agronomy, 9(8), 441. [DOI:10.3390/agronomy9080441]
El Menyiy, N., Mrabti, H. N., El Omari, N., Bakili, A. E., Bakrim, S., & Mekkaoui, M., et al. (2022). Medicinal uses, phytochem-istry, pharmacology, and toxicology of Mentha spicata. Evidence-Based Complementary and Alternative Medicine: eCAM, 2022,[DOI:10.1155/2022/7990508][PMID]
Fatiha, B., Khodir, M., Farid, D., Tiziri, R., Karima, B., & Sonia, O., et al. (2012). Research article optimisation of solvent extraction of antioxidants (phenolic compounds) from Algerian mint (Mentha spicata L.). Pharmacognosy Communications, 2(4), 72-86. [Link]
Fetouh, M., Elbarbary, H., Ibrahim, E., & Maarouf, A. (2023). Effect of adding lactoferrin on some foodborne pathogens in yogurt. Iranian Journal of Veterinary Medicine, 17(3), 189-198. [DOI:10.32598/ijvm.17.3.1005313]
Fezea, A. F., Al-Zobaidy, H. N., & Al-Quraishi, M. F. (2017). Total phenolic content, microbial content and sensory attributes evaluation of white soft cheese incorporated with mint (Mentha spicata) leaf extract. IOSR Journal of Agriculture and Veterinary Science, 10(6), 36-40. [DOI:10.9790/2380-1006023640]
Foda, M. I., El-Sayed, A., Hassan, A. A., Rasmy, N. M., & El-Moghazy, M. M. (2010). Effect of spearmint essential oil on chemical composition and sensory properties of white cheese. Journal of American Science, 6(5), 272-279. [Link]
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Guenther,, Kulka, K., & Rogers, J. A. (1959). Essential oils. Analytical Chemistry, 31(4), 679-687. [DOI:10.1021/ac60148a005]
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