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Utilization of Natural Antimicrobial and Antioxidant of Moringa oleifera Leaves Extract in Manufacture of Cream Cheese |
Fatma Abd El-Fataah Mohamed,
Heba Hassan Salama  ,
Samah Mosbah El-Sayed,
Hoda Samir El-Sayed and Hamdy Abdel-Hady Zahran |
Abstract:
Background and Objective: Cream cheese is a fresh acid-curd soft cheese which high in moisture and fat content led to has a short shelf-life. So, this study intended to prepare cream cheese by adding different ratios of Moringa oleifera (M. oleifera) extract (2.00, 3.00 and 4.00 g/100 g skimmed UF-retentate) to move up the shelf life and quality of final products. Materials and Methods: Antimicrobial activities of the acetone, ethanol, aqueous ethanol and water extract of M. oleifera dry leaves were investigated using disc diffusion method. Also, antioxidant activity and the effect of each extract on probiotic strains were studied. Moreover, the ethanol extract of M. oleifera using in cream cheese production. Chemical composition, antioxidant capacity, microbiological analysis, sensory properties, color measurement and rheological properties of cream cheese were determined. Data were analyzed using Duncan’s multiple tests. Results: The proximate analysis showed that ethanol extract of M. oleifera had the highest total phenols and antioxidant activities and had wide range of antimicrobial properties against different pathogenic strains used in this study. Ethanol extract showed maximum zone of inhibition, which ranged between 15-22 mm at concentration 4.00 mg mL–1 milk. Moreover, each extract has not any effect in probiotic strains and the probiotic counts increased with increasing the concentration of M. oleifera extract especially with Lactobacillus plantarum. Total solid, fat/dry matter, acidity, soluble nitrogen/total nitrogen, diacetyl, acetaldehyde, total volatile fatty acid, total phenol content, antioxidant activity by DPPH scavenging and lactic acid bacteria count content in cream cheese increased with increasing the ratio of M. oleifera extract. Also, coliform, mold and yeast count in all treatments not detected fresh or during storage period. Rheological properties of cream cheese increased with increasing the ratio of M. oleifera extract fresh or during storage. Sensory properties of cream cheese samples enhanced and gained high scores. Conclusion: The ethanolic Moringa oleifera leaves extracts can be used as nutrition supplement and preservative agent to add healthy benefits and extend the shelf life of the cream cheese.
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How to cite this article:
Fatma Abd El-Fataah Mohamed, Heba Hassan Salama, Samah Mosbah El-Sayed, Hoda Samir El-Sayed and Hamdy Abdel-Hady Zahran, 2018. Utilization of Natural Antimicrobial and Antioxidant of Moringa oleifera Leaves Extract in Manufacture of Cream Cheese. Journal of Biological Sciences, 18: 92-106.
DOI: 10.3923/jbs.2018.92.106
URL: https://scialert.net/abstract/?doi=jbs.2018.92.106
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