Exploring the potential of using pomegranate and mango peel powders as natural food additives targeting safety of white soft cheese

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-03-18 DOI:10.1016/j.ijfoodmicro.2025.111158

Hani S. Abdelmontaleb, Doha A. Abdelmeged, Shaima M. Hamdy, Mohamed G. Hammam, Warda M.A. Ebid

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引用次数: 0

Abstract

This study investigates the impact of incorporating pomegranate and mango peel powders into white soft cheese, focusing on their antimicrobial activity, physicochemical properties, and sensory characteristics of cheese. The peel powders were analyzed for their polyphenol and flavonoid content, and their inhibitory effects on spoilage microorganisms, including Escherichia coli, Bacillus subtilis, Salmonella spp., Bacillus licheniformis, and Kocuria flava, were determined through minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) assessments. The results demonstrate that these natural additives significantly reduce microbial contamination while enhancing the physicochemical and sensory attributes of cheese. At concentrations up to 2 %, the peel powders offer a promising, natural alternative to synthetic preservatives, contributing to safer, higher-quality, and functionally enhanced cheese. Further research is recommended to optimize their application for large-scale production.

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.