Using the Essential Oil of Micromeria barbata Plant as Natural Preservative to Extend the Shelf Life of Lebanese Yogurt | [Pakistan Journal of Biological Sciences • 2020]

Author(s):

1. Khaled EL Omari: Laboratoire de Microbiologie Santé et Environnement (LMSE), Doctoral School of Sciences and Technology; Faculty of Public Health, Lebanese University, Mitein Street, Tripoli, Lebanon Faculty of Public Health, Lebanese University, Tripoli, Lebanon; QCC-LABS at Chamber of Commerce, Industry and Agriculture of Tripoli and North Lebanon

2. Imad AL Kassaa: Laboratoire de Microbiologie Santé et Environnement (LMSE), Doctoral School of Sciences and Technology; Faculty of Public Health, Lebanese University, Mitein Street, Tripoli, Lebanon Faculty of Public Health, Lebanese University, Tripoli, Lebanon

3. Rita Farraa,: Faculty of Public Health, Lebanese University, Tripoli, Lebanon

4. Roula Najib: Faculty of Public Health, Lebanese University, Tripoli, Lebanon

5. Saer Alwane: Faculty of Pharmacy, Jinan University, Tripoli, Lebanon

6. Nour-Eddine Chihib: INRA-UMR UMET 8207 Equipe PIHM, CNRS-INRA, Université de Lille, 369 rue Jules Guesdes, BP 20039, 59651 Villeneuve d’Ascq, France

7. Monzer Hamze: Laboratoire de Microbiologie Santé et Environnement (LMSE), Doctoral School of Sciences and Technology;Faculty of Public Health, Lebanese University, Mitein Street, Tripoli, Lebanon Faculty of Public Health, Lebanese University, Tripoli, Lebanon

Abstract:

Background and Objective: Yogurt is a traditional food that has been considered for a long time as a part of the human meal for thousands of years and even worldwide. However, this fermented food could be spoiled by molds and yeast flora and thus the shelf life will be reduced. This study was conducted to extend the shelf life of Lebanese yogurt by a natural preservative, Micromeria Barbata Essential Oil (EO) without changing of organoleptic properties as well as without LAB flora’s eradication. Materials and Methods: The M. barbata EO was assessed with two non-cytotoxic concentration (0.125 and 0.25 µL/100 mL). Furthermore, several cultures have been realized in order to quantify the LAB flora as well as molds and yeast in different storage periods. Results: The M. barbata EO used at 0.125 µL/100 mL can be used in order to increase the shelf life of yogurt for up to 70 days for sealed samples and 21 days for opening samples. The study also revealed that titratable acidity values after 70 days storage have increased from 0.9% (day 1) to 1.35±1% (day 70). It was observed that the EOs used at 0.125 µL/100 mL did not affect the growth of starter LAB in yogurt samples, but it showed the strongest antifungal activity comparing with the control free oil samples. Conclusion: The sensorial analysis proved that yogurt containing 0.125 µL/100 mL EO was organoleptically acceptable and it had a good body and texture that was similar to the untreated one.

Page(s): 848-855

DOI: 10.3923/pjbs.2020.848.855

Published: Journal: Pakistan Journal of Biological Sciences, Volume: 23, Issue: 6, Year: 2020

Keywords:

Yeasts , shelf life , essential oil , biopreservative , molds , Micromeria barbata

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