A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese
A New Approach in using Moringa Oil (Mo) and Nano-Mo as a Bio Preservative in White Cheese
Dina N. Ali1*, Sayed H. Elhabtey2*, Manal M. Amin1
ABSTRACT
Cheese’s shelf life may be shortened by pathogenic and spoilage bacteria, which are prone to contaminating food. This suggests that bio-preservatives may be used during the cheese-making process. So, this research was done to determine how well moringa oil (MO) and its nano emulsion (Nano-MO) work on some food poisoning bacteria inoculated into white cheese in vitro and in vivo. Prepared (Nano-MO) had the Z-average diameter of 76.04±51.13 nm and polydispersity index (PDI) of 0.319. The spherical shape of the generated nano-emulsion was revealed by Transmission Electron Microscope (TEM) and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). Antibacterial activity of MO and Nano-MO was assessed against reference bacterial strains by using agar well diffusion method. The minimum inhibitory concentration (MIC) of MO and Nano-MO was 3% and 2%, on Listerea monocytogenes, Staphylococcus aureus, Salmonella typhi and E. coli bacteria, respectively. While, in inoculation of MO and Nano-MO in cheese complete reduction of examined bacteria was recorded at 3rd week of storage except for L. monocytogenes Nano-MO killed it at 2nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.
Keywords | Moringa oil, Nano-MO, Bacterial load, Preservative, Cheese.
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