Mentha Leaf Extracts and Oils: A Novel Approach to Enhancing the Flavor and Shelf Life of Soft Cheese

Articles in Press

Document Type : Original Articles

Authors

1 iraq

2 Department of Food Science, Faculty of Agriculture, University of Kufa, Iraq

Abstract

Background The culinary world is a dynamic sphere where flavors, textures, and preservation techniques are vital to creating enjoyable and sustainable food offerings. However, food spoilage is a complex issue resulting from various factors across the food production chain. Mint, a plant known for its aromatic leaves and diverse applications, contains volatile oils and bioactive compounds with potential benefits in food preservation and enhancement.

Methods:

This study explores the potential of Mentha leaf extracts and oils to enhance the flavor and extend the shelf life of soft cheese. Three extraction techniques (alcoholic, aqueous, and es-sential oil distillation) were applied to fresh mint leaves collected in Najaf, Iraq. With Mentha leaf extract integration, soft cheese production involved both traditional and innovative pro-cesses. The quality assessment included pH analysis, sensory evaluation, protein profiling, and determination of lipid, ash, carbohydrate, and moisture content.

Results:

The results indicated that mint oil extracts exhibited significant antioxidant activity, surpassing previous studies. The sensory evaluation demonstrated improved texture and color in cheese samples with mint oil extracts. Furthermore, mint oil extracts inhibited the growth of bacterial (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis) and fungal (Aspergillus flavus, Penicillium italicum) contaminants.

Conclusion:

This study highlights the potential of Mentha leaf extracts and oils to improve soft cheese quality and shelf life. The findings contribute to a greater understanding of natural preservatives in food production and open avenues for innovative culinary applications.

Keywords

Iranian Journal of Veterinary Medicine

Articles in Press, Accepted Manuscript
Available Online from 05 October 2024

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