Properties of Bunium Persicum Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes and Escherichia Coli O157:H7
2016
Ehsani, Ali | Hashemi, Mohammad | Naghibi, Seyedeh Samaneh | Mohammadi, Shadieh | Khalili Sadaghiani, Surur
In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram‐positive bacteria and relative sensitivity of gram‐negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45‐day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control. PRACTICAL APPLICATION: L. monocytogenes and E. coli O157:H7 are known pathogenic bacteria that can transfer through cheese. Therefore production Iranian white cheese should be free of these pathogens. Use of natural antimicrobial agents such as essential oils as preservative in dairy industries is a preferred alternative to increase safety and shelf life of the products.
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