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Article: Potential application of spice and herb extracts as natural preservatives in cheese

TitlePotential application of spice and herb extracts as natural preservatives in cheese
Authors
Shan, BCai, YZBrooks, JDCorke, H
Keywordsantibacterial
antioxidants
food preservatives
lipid oxidation
spices and herbs
Issue Date2011
PublisherMary Ann Liebert, Inc Publishers. The Journal's web site is located at http://www.liebertpub.com/jmf
Citation
Journal Of Medicinal Food, 2011, v. 14 n. 3, p. 284-290 How to Cite?
DOI: http://dx.doi.org/10.1089/jmf.2010.0009
AbstractThis study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (∼23°C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives. Copyright 2011, Mary Ann Liebert, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/179223
ISSN
1096-620X
2023 Impact Factor: 1.7
2023 SCImago Journal Rankings: 0.444
ISI Accession Number ID
WOS:000287516200014
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorShan, Ben_US
dc.contributor.authorCai, YZen_US
dc.contributor.authorBrooks, JDen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:12Z-
dc.date.available2012-12-19T09:53:12Z-
dc.date.issued2011en_US
dc.identifier.citationJournal Of Medicinal Food, 2011, v. 14 n. 3, p. 284-290en_US
dc.identifier.issn1096-620Xen_US
dc.identifier.urihttp://hdl.handle.net/10722/179223-
dc.description.abstractThis study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (∼23°C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives. Copyright 2011, Mary Ann Liebert, Inc.en_US
dc.languageengen_US
dc.publisherMary Ann Liebert, Inc Publishers. The Journal's web site is located at http://www.liebertpub.com/jmfen_US
dc.relation.ispartofJournal of Medicinal Fooden_US
dc.subjectantibacterial-
dc.subjectantioxidants-
dc.subjectfood preservatives-
dc.subjectlipid oxidation-
dc.subjectspices and herbs-
dc.subject.meshAnti-Bacterial Agents - Pharmacologyen_US
dc.subject.meshAntioxidants - Pharmacologyen_US
dc.subject.meshBacteria - Drug Effectsen_US
dc.subject.meshCheese - Microbiologyen_US
dc.subject.meshEugeniaen_US
dc.subject.meshFood Microbiologyen_US
dc.subject.meshFood Preservation - Methodsen_US
dc.subject.meshLipid Peroxidation - Drug Effectsen_US
dc.subject.meshPlant Extracts - Pharmacologyen_US
dc.subject.meshSpicesen_US
dc.titlePotential application of spice and herb extracts as natural preservatives in cheeseen_US
dc.typeArticleen_US
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCai, YZ=rp00661en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1089/jmf.2010.0009en_US
dc.identifier.pmid21142945-
dc.identifier.scopuseid_2-s2.0-79951963396en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79951963396&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume14en_US
dc.identifier.issue3en_US
dc.identifier.spage284en_US
dc.identifier.epage290en_US
dc.identifier.isiWOS:000287516200014-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridShan, B=8978033800en_US
dc.identifier.scopusauthoridCai, YZ=8684149300en_US
dc.identifier.scopusauthoridBrooks, JD=7402788870en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.issnl1096-620X-

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