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标题：Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese
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作者：Eman F. Abdel-Latif ; Khaled A. Abbas ; Hani S. Abdelmontaleb 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2021
卷号：10
期号：4
DOI：10.4081/ijfs.2021.9862
语种：English
出版社：PAGEPress Publications
摘要：The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: Candida albicans (10 4 cfu/ml) and Aspergillus parasiticus (10 2 cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for Candida albicans and 2.30 log cfu/g for Aspergillus parasiticus) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO.
关键词：Nigella sativa oil; Antifungal effect; Low-salt cheese; Sensory evaluation