Epigallocatechin-3-gallate: An efficient alternative to synthetic antioxidants and preservatives in cheese
Abstract
Purpose
The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation.
Design/methodology/approach
The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions.
Findings
EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari.
Originality/value
The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.
Keywords
Acknowledgements
This research work is a part of postgraduate thesis submitted to Sher-e-Kashmir University of Agricultural Science and Technology of Jammu. The authors declare that there is no conflict of interest.
Citation
Mahajan, D., Bhat, Z.F. and Kumar, S. (2017), "Epigallocatechin-3-gallate: An efficient alternative to synthetic antioxidants and preservatives in cheese", Nutrition & Food Science, Vol. 47 No. 2, pp. 191-203. https://doi.org/10.1108/NFS-06-2016-0074
Publisher
:Emerald Publishing Limited
Copyright © 2017, Emerald Publishing Limited