title: Potential application of spice and herb extracts as natural preservatives in cheese.
abstract: This 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.
authors.affiliation: School of Biological Sciences, The University of Hong Kong, Hong Kong.
authors.forename: Bin
authors.initials: B
authors.lastname: Shan
authors.forename: Yi-Zhong
authors.initials: YZ
authors.lastname: Cai
authors.forename: John D
authors.initials: JD
authors.lastname: Brooks
authors.forename: Harold
authors.initials: H
authors.lastname: Corke
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects; D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D015227:Lipid Peroxidation / Q000187:drug effects; D010936:Plant Extracts / Q000494:pharmacology*; D017365:Spices; D027842:Syzygium
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D010936:Plant Extracts