Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Institut des Régions Arides (IRA), Km 22.5, route du Djorf, 4119 Medenine, Tunisia.
Food Res Int. 2020 Apr;130:108883. doi: 10.1016/j.foodres.2019.108883. Epub 2019 Dec 6.
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.
植物在奶酪制造中被传统应用了几个世纪，其既具有芳香特性，也可用作技术辅助剂（例如凝乳酶制剂、奶酪包装纸）。其中一些植物具有抗菌和/或抗氧化特性，也可用作生乳和衍生乳制品的天然防腐剂。本文综述了植物在乳制品加工中的传统用途，然后重点介绍了其提取物（例如浸渍、煎煮、精油）的已知抗菌和抗氧化特性。还总结了这些植物对技术菌群（发酵剂和参与奶酪成熟的微生物）的已知影响，并探讨了植物提取物与障碍技术结合使用的潜力。然后，审查了从培养基到食品基质的法律限制和生物活性变化：植物中发现的无毒生物活性分子、适合食品级加工限制的提取物制备模式、食品基质对生物活性化合物效率的阻碍作用以及食品法规的审查。最后，讨论了一些用于牛奶保鲜的商业植物提取物。
