Cheese is a fermented milk product that can be changed. Its adaptability rises when it has a high water content and a high fat content, as in the case of fresh double cream cheese. Faced with this dilemma, we decided to use clove essential oil (CEO) in fresh double cream cheese in the current study to extend its shelf life and boost its antioxidant capacity. CEO was extracted using hydro distillation and then evaluated using GC-MS, yielding 24 components of clove essential oil. Eugenol was the main ingredient (57.66 percent ). The disc diffusion method and minimal inhibitory concentration were used to test its antimicrobial activities against E. coli, Salmonella enteritidis, and Staphylococcus aureus (MIC). The antioxidant activity of CEO was determined using the DPPH test technique. A mixing plan using Expert design software was used to compute the optimum content of CEO (0.37 percent), which was then added to the cheese under study. The responses for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC50), taste and odour strength, and overall enjoyment, which were all set from the start. When compared to regular cheese (IC50 = 0.477), the antioxidant activity of cheese supplemented with the recommended content of CEO (IC50 = 0.146) was determined to be relatively relevant. In fact, adding CEO into cheese may increase its oxidative stability dramatically. The 13-day storage duration has no effect on the antioxidant activity of cheese. The fresh double cream cheese may be preserved at refrigerated temperature for 13 days with good taste and aroma due to the antimicrobial qualities supplied by CEO, meaning that its shelf life could be prolonged.
Author(S) Details
Ichrak Charfi
Laboratoire innovation et valorisation pour une industrie alimentaire durable, Ecole Supérieure des Industries Alimentaires de Tunis, Tunis, Tunisia and Université Libre de Tunis, Tunis, Tunisia.
Cyrine Moussi
Université Libre de Tunis, Tunis, Tunisia.
Hanene Ghazghazi
Laboratory of Management and Valorization of Forest Resources, National Institute for Research in Rural Engineering Water and Forest (INRGREF), University of Carthage, Ariana, Tunisia.
Afwa Gorrab
Université Libre de Tunis, Tunis, Tunisia.
Riadh Louhichi
Le Groupement Interprofessionnel des Viandes Rouges et du Lait (GIVLait), Tunis, Tunisia.
Salwa Bornaz
Laboratoire innovation et valorisation pour une industrie alimentaire durable, Ecole Supérieure des Industries Alimentaires de Tunis, Tunis, Tunisia.
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