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EVALUATION OF FOENICULUM VULGARE AS AN ANTIMICROBIAL AGENT IN WHEY CHEESES

Claudia Paven

Abstract

Whey cheeses, among which Ricotta is the famous one, are considered valuable food products from a nutritional point of view, enabling sustainable valorization of whey, a major by-product of dairy industry. As a consequence of their rich composition, high moisture content and pH, whey cheeses favor microorganism growth. That is why, producers have to pay special attention to avoid spoilage and risks to the consumer?s health, recalls and economic losses. They also need to meet health-conscious consumers demand for healthier food, free of synthetic preservatives. The aim of this study was to evaluate fennel (Foeniculum vulgare Mill. subsp. vulgare), an aromatic herb and spice already used as an ingredient in different dishes in association with cheese for its sensory properties, as an antimicrobial agent in Ricotta matrix. The antimicrobial activity of fennel seeds, bulb, foliage (2.5%, 5% and 10%), and commercially available pure essential oil (0.25% and 0.5%), added to Ricotta in various proportions, was assessed according to the horizontal method for enumeration of microorganisms able to grow and form colonies on a solid medium after aerobic incubation at 30 В°C (SR EN ISO 4833:2003). Results showed no antimicrobial activity for foliage and bulb added to Ricotta samples, a significant efficacy of the commercially available essential oil, and fennel seeds, increasing with the concentration in cheese matrix.

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DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.024

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