Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese
Regiane Victória de Barros Fernandes
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorIsabela Costa Guimarães
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Institute of Agricultural Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil
Search for more papers by this authorChristiane Lara Rodrigues Ferreira
Institute of Agricultural Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil
Search for more papers by this authorCorresponding Author
Diego Alvarenga Botrel
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Corresponding author. TEL: + 55-35-38294610; FAX: + 55 35 38291401; EMAIL: [email protected]Search for more papers by this authorSoraia Vilela Borges
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorAmanda Umbelina de Souza
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorRegiane Victória de Barros Fernandes
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorIsabela Costa Guimarães
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Institute of Agricultural Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil
Search for more papers by this authorChristiane Lara Rodrigues Ferreira
Institute of Agricultural Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil
Search for more papers by this authorCorresponding Author
Diego Alvarenga Botrel
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Corresponding author. TEL: + 55-35-38294610; FAX: + 55 35 38291401; EMAIL: [email protected]Search for more papers by this authorSoraia Vilela Borges
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorAmanda Umbelina de Souza
Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil
Search for more papers by this authorAbstract
The objective of this study was to evaluate the effect of rosemary essential oil encapsulation using whey protein isolate (WPI) and inulin as encapsulation matrix on the shelf-life extension of Minas frescal cheese. Essential oil in bulk and microencapsulated forms were added to cheese at concentrations of 0.5% and compared with control treatment (cheese without rosemary essential oil). The aerobic mesophilic microorganism counting cheese with added microencapsulated rosemary essential oil was lesser than that in cheese subjected to other treatments, thus implying that microencapsulated oil has antimicrobial effects. Microencapsulated rosemary essential oil enabled a microbial reduction of 1.36 log cycles after 3 days of storage and 0.73 log cycles after 15 days of storage compared to the control treatment. The microencapsulation process did not alter the chemical composition of the rosemary essential oil and was effective in controlling the acidity of the cheese. Therefore, rosemary essential oil can be used as a potential biopreservative in cheese.
Practical Applications
Microencapsulation by spray-drying process maintained the original profile of the bulk rosemary essential oil and the drying process did not alter the oil chemical profile; thus, microencapsulated oil is emerging as a useful alternative for application in the food industry. Essential oil in bulk and microencapsulated forms were added to cheese at concentrations of 0.5% and compared with control treatment (cheese without rosemary essential oil). Microencapsulated rosemary essential oil was able to control the proliferation of mesophilic bacteria in Minas frescal cheese, promoting a delay in the microorganism growth during storage, thereby extending the product shelf life. Thus, the findings of our study show that microencapsulated rosemary essential oil can be used as a potential biopreservative in Minas frescal cheese.
References
- Andreatta, E., Fernandes, A.M., Santos, M.V., Mussarelli, C., Marques, M.C., Gigante, M.L. and Oliveira, C.A.F. 2009. Quality of Minas frescal cheese prepared from milk with different somatic cell counts. Pesq Agropec Bras 44, 320–326.
- Araújo, V.S., Pagliares, V.A., Queiroz, M.L.P. and Freitas, A.C.A. 2002. Occurrence of Staphylococcus and enteropathogens in solf cheese commercialized in the city of Rio de Janeiro, Brazil. J. Appl. Microbiol. 92, 1172–1177.
- Association of Official Analytical Chemists. 2007. Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemists, Maryland.
- Bernard, C., Regnault, S., Gendreau, S., Charbonneau, S. and Relkin, P. 2011. Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters. Food Hydrocolloids 25, 758–763.
- Botrel, D.A., Borges, S.V., Fernandes, R.V.B., Viana, A.D., Costa, J.M.G. and Marques, G.R. 2012. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. Int. J. Food Sci. Technol. 47, 2289–2296.
- Botrel, D.A., Fernandes, R.V.B., Borges, S.V. and Yoshida, M.I. 2014. Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Res. Int. 62, 344–352.
- Branciari, R., Ranucci, D., Trabalza-Marinucci, M., Codini, M., Orru, M., Ortenzi, R., Forte, C., Ceccarini, M.R. and Valiani, A. 2015. Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves. Int. J. Food Sci. Technol. 50, 558–565.
- Brasil Ministério da Agricultura, Pecuária e Abastecimento, Secretaria de Defesa Agropecuária. 1997. Portaria n 352, Regulamento Técnico de Identidade e Qualidade de Queijo Minas Frescal, Diário Oficial da União (Seção 1), Brasília.
- Brasil Ministério Da Agricultura, Pecuária e Abastecimento, Secretaria de Defesa Agropecuária. 2004. Instrução Normativa n 4, Altera o regulamento técnico de identidade e qualidade do queijo Minas Frescal, Diário Oficial da União (Seção 1), Brasília.
- Brasil Ministério da Saúde. Agência Nacional de Vigilância Sanitária (Anvisa). 2005. Métodos Físico-Químicos para Análise de Alimentos, 1018 p., Ministério da Saúde, Brasília.
- Bubonja-Sonje, M., Giacometti, J. and Abram, M. 2011. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols. Food Chem. 127, 1821–1827.
- Buriti, F.C.A., Rocha, J.S. and Saad, S.M.I. 2005. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and implications for textural and sensorial properties during storage. Int. Dairy J. 15, 1279–1288.
- Bylaitë, E., Venskutonis, P.R. and Maþdþierienë, R. 2001. Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. Eur. Food Res. Technol. 212, 661–670.
- Chung, S.K., Seo, J.Y., Lim, J.H., Park, H.H., Yea, M.J. and Park, H.J. 2013. Microencapsulation of essential oil for insect repellent in food packaging system. J. Food Sci. 78, E709–E714.
-
Cunha, C.R.,
Spadoti, L.M.,
Zacarchenco, P.B. and
Viotto, W.H. (2002). Efeito do fator de concentração do retentado na composição e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltração. Ciên. Tecnol. Aliment. 22, 82–87.
10.1590/S0101-20612002000100015 Google Scholar
- Diamantino, V.R., Beraldo, F.A., Sunakozawa, T.N. and Penna, A.L.B. 2014. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. LWT Food Sci. Technol. 56, 356–362.
- Ezhilarasi, P.N., Indrani, D., Jena, B.S. and Anandharamakrishnan, C. 2013. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. J. Food Eng. 117, 513–520.
- Fernandes, R.V.B., Borges, S.V., Botrel, D.A., Silva, E.K., Costa, J.M.G. and Queiroz, F. 2013a. Microencapsulation of rosemary essential oil: Characterization of particles. Drying Technol. 31, 1245–1254.
- Fernandes, R.V.B., Borges, S.V. and Botrel, D.A. 2013b. Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciên. Tecnol. Aliment. 33, 171–178.
- Fernandes, R.V.B., Borges, S.V., Botrel, D.A. and Oliveira, C.R. 2014a. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers. Int. J. Food Sci. Technol. 49, 1522–1529.
- Fernandes, R.V.B., Borges, S.V. and Botrel, D.A. 2014b. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydr. Polym. 101, 524–532.
- Fernandes, R.V.B., Marques, G.R., Borges, S.V. and Botrel, D.A. 2014c. Effect of solids content and oil load on the microencapsulation process of rosemary essential oil. Ind. Crops Prod. 58, 173–181.
- Franco, B.D.G.M. and Landgraf, M. 1996. Microbiologia dos alimentos, 181 p., Atheneu, São Paulo.
- Hernández-Morales, C., HernáNdez-Montes, A., Aguirre-Mandujano, E. and Gante, A.V. 2010. Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese, Int. J. Dairy Technol. 63, 552–560.
- Jafari, S.M., He, Y. and Bhandari, B. 2007. Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technol. 25, 1079–1089.
- Jafari, S.M., Assadpoor, E., He Y. and Bhandari, B. 2008. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technol. 26, 816–835.
- Karimi, R., Azizi, M.H., Ghasemlou, M. and Vaziri, M. 2015. Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydr. Polym. 119, 85–100.
- Keeratipibul, S., Techaruwichit, P. and Chaturongkasumrit, Y. 2009. Contamination sources of coliforms in two different types of frozen ready-to-eat shrimps. Food Control 20, 289–293.
-
Lakkis, J.M. 2007. Encapsulation and Controlled Release Technologies in Food Systems, pp. 1–11, Blackwell Publishing, Iowa.
10.1002/9780470277881.ch1 Google Scholar
- Magenis, R.B., Prudêncio, E.S., Fritzen-Freire, C.B., Stephan, M.P., Egito, A.S. and Daguer, H. 2014. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control 45, 22–28.
-
Mcsweeney, P.L.H. 2007. Syneresis. In Cheese problems solved ( P.L.H. Mcsweeney, ed.), pp. 72–75, CRC Press, Boca Raton.
10.1533/9781845693534 Google Scholar
- Melo, A.C.M., Alves, L.M.C. and Costa, F.N. 2009. Avaliação da qualidade microbiológica do queijo tipo minas padrão comercializado na cidade de São Luís, MA. Arq. Inst. Biol. 76, 547–551.
-
Morton, R.D. 2001. Aerobic plate count. In Compendium of Methods for the Microbiological Examination of Foods, 4th Ed. ( F.P. Downes and K. Ito, eds.) pp. 63–67, APHA, Washington.
10.2105/9780875531755ch07 Google Scholar
- Ojeda-Sana, A.M., Baren, C.M.V., Elechosa, M.A., Juárez, M.A. and Moreno, S. 2013. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 31, 189–195.
-
Picoli, S.U.,
Bessa, M.C.,
Castagna, S.M.F.,
Gottardi, C.P.T.,
Schmidt, V. and
Cardoso, M. 2006. Quantificação de coliformes, Staphylococcus aureus e mesófilos presentes em diferentes etapas da produção de queijo frescal de leite de cabra em laticínios. Ciên. Tecnol. Aliment. 26, 64–69.
10.1590/S0101-20612006000100011 Google Scholar
- Porte, A. and Godoy, R.L.O. 2001. Alecrim (Rosmarinus officinalis L.): Propriedades antimicrobianas e químicas do óleo essencial. Bol. Centro Pesq. Process. Aliment. 19, 193–210.
- Prakash, B., Kedia, A., Mishra, Mishra, P. K., Dwivedy, A.K. and Dubey, N.K. 2015. Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant-based preservative in food system based on their efficacy against food-borne moulds and aflatoxin secretion and as antioxidant. Int. J. Food Sci. Technol. 50, 1792–1798.
- Presti, M.L., Ragusa, S., Trozzi, A., Dugo, P., Visinoti, F., Fazio, A., Dugo, G. and Mondello, L. 2005. A comparison between different techniques for the isolation of rosemary essential oil. J. Sep. Sci. 28, 273–280.
- Ronkart, S.N., Blecker, C., Fougnies, C., VAN Herck, J.C., Wouters, J. and Paquot, M. 2006. Determination of physical changes of inulin related to sorption isotherms: An X-ray diffraction, modulated differential scanning calorimetry and environmental scanning electron microscopy study. Carbohydr. Polym. 63, 210–217.
- Sangaletti, N., Porto, E., Brazaca, S.G.C., Yagasaki, C.A., Dea, R.C.D. and Silva, M.V. 2009. Estudo da vida útil de queijo Minas. Ciên. Tecnol. Aliment. 29, 262–269.
- Sant'Ana, A.M., Bezerril, F.F., Madruga, M.S., Batista, A.S., Magnani, M., Souza, E.L. and Queiroga, R.C. 2013. Nutritional and sensory characteristics of minas fresh cheese made with goat milk, cow milk, or a mixture of both. J. Dairy Sci. 96, 7442–7453.
- Santos, R.D., Shetty, K. and Miglioranza, L.H.S. 2014. Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract. Int. J. Food Sci. Technol. 49, 768–775.
- Santurio, D.F., Costa, M.M., Maboni, G., Cavalheiro, C.P., Sá, M.F., Pozzo, M.D., Alves, S.H. and Fries, L.L.M. 2011. Atividade antimicrobiana de óleos essenciais de condimentos frente a amostras de Escherichia coli isoladas de aves e bovinos. Ciência Rural 41, 1051–1056.
- Silva, N., Alves, S., GonçAlves, A., Amaral, J.S. and Poeta, P. 2012. Antimicrobial activity of essential oils from mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Sci. Technol. Int. 19, 503–510.
- Siroli, L., Patrignani, F., Gardini, F. and Lanciotti, R. 2015. Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis. Food Chem. 182, 185–192.
- Souza, C.H.B. and Saad, S.M.I. 2009. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT Food Sci. Technol. 42, 633–640.
- Souza, T.B., Cruz, A.G., Moura, M.R.L., Vieira, A.C.M. and Sant'Ana, A.S. 2008. Microscopic quality indicators of Minas frescal cheese. Food Control 19, 71–75.
- Teodoro, R.A.R., Fernandes, R.V.B., Botrel, D.A., Borges, S.V. and Souza, A.U. 2014. Characterization of microencapsulated rosemary essential oil and its antimicrobial effect on fresh dough. Food Bioprocess Technol. 7, 2560–2569.
- Varnan, A.H. and Sutherland, J.P. 1994. Leche y productos lácteos: Tecnologia, química y microbiologia, 476 p., Zaragoza, Acribia, SA.
- Walstra, P., Wouters, J.T.M. and Geurts, T.J. 2006. Dairy Science and Technology, 782 p., CRC, New York.
- Wan, Y., Bankston, J.D., Echtel, P.J. and Sathivel, S. 2011. Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying technology. J. Food Sci. 76, 348–356.
- Yan, Q., Zhang, J., Dong, H., Hou, H. and Guo, P. 2013. Properties and antimicrobial activities of starch–sodium alginate composite films incorporated with sodium dehydroacetate or rosemary extract. J. Appl. Polym. Sci. 127, 1951–1958.
- Zamora, A., Juan, B. and Trujillo, A.J. 2015. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. Food Chem. 176, 433–440.
