Tarchi Ines, Bouaziz Mohamed, Bhat Zuhaib F, Aït-Kaddour Abderrahmane
Laboratory of Electrochemistry and Environment, National School of Engineers of Sfax (ENIS), University of Sfax, BP, 1175, 3038 Sfax, Tunisia.
Université Clermont-Auvergne, INRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage UMRF, 89 Avenue de l'Europe, France.
Food Chem X. 2024 Nov 5;24:101966. doi: 10.1016/j.fochx.2024.101966. eCollection 2024 Dec 30.
This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were evaluated on days 1, 28, and 63 for physicochemical, compositional, textural, rheological parameters, colour, microbiological analysis, and antioxidant activity. The MIR and fluorescence spectroscopies were used to study the changes in the cheese molecular structure. A positive impact of OLE was observed on the antioxidant capacity. A mild inhibitory effect was observed against some beneficial bacteria (such as and ), while a strong inhibitory effect was found against pathogen microorganisms. No negative impact was found on the texture and chemical composition. Significant colour and structural changes were observed. The results indicate the potential of OLE to be used as bioactive ingredient to improve the quality of cheese.
本研究旨在评估橄榄叶提取物（OLE）对坎塔尔奶酪品质的影响。用不同浓度（对照、1%、2%和3%）的OLE强化奶酪，并在储存期间分析其品质。在第1天、第28天和第63天对奶酪进行物理化学、成分、质地、流变学参数、颜色、微生物分析和抗氧化活性评估。采用中红外光谱和荧光光谱研究奶酪分子结构的变化。观察到OLE对抗氧化能力有积极影响。对一些有益细菌（如 和 ）有轻微抑制作用，而对致病微生物有强烈抑制作用。未发现对质地和化学成分有负面影响。观察到显著的颜色和结构变化。结果表明OLE有潜力作为生物活性成分用于改善奶酪品质。
