Lemon leaf essential oil as natural food preservative in fresh cheese

Imane Hamouda Ali, Lilya Boudriche

Lemon leaf essential oil as natural food preservative in fresh cheese

Číslo: 1/2024/2025
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.55251/jmbfs.10472

Klíčová slova: Lemon essential oil, preservative and flavoring agent, antimicrobial activity, fresh cheese, physicochemical, microbiological and sensory properties

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Anotace: In recent years, there has been a noticeable surge in exploring alternative methods for the conservation of dairy products, favoring the use of essential oils over synthetic preservatives. The trend toward natural solutions reflects a broader demand for healthier and more sustainable food preservation choices. The aim of this study is to monitor changes in the physico-chemical, sensory, and microbiological characteristics of a milk-derived product eventually induced by the incorporation of lemon essential oil (LEO) of leaf at different concentrations (0.125%, 0.5%, and 1.25%).