The Antimicrobial and Antioxidation Activities of Olive Pomace Extract in Pasteurized White Cheese
DOI:
https://doi.org/10.35516/jjas.v19i4.432Keywords:
Olive Pomace, Pasteurized white cheese, Total Polyphenol, antioxidant, antimicrobialAbstract
Olive pomace from an olive mill was collected in December 2021. Proximate analysis revealed that the major constituents of the pomace were fiber (60.85 %) and fat (11.91%). Extraction of the olive pomace by methanol provided a higher yield, phenolic content, and free radical scavenging ability than the ethanol extract, but the latter was used due to its lower toxicity level as the extract is used in foods. The extract contained high concentrations of phenolic compounds, particularly syringic, p-coumaric, vanillin, and caffeic acid which accounted for ~80% of the total phenolic content. When the olive pomace extract (OPE) was used (0.08%) in pasteurized white cheese (PWC), the counts of mesophilic aerobes were significantly reduced to 3.62 log10 CFU/g after 30d of storage at 5°C compared to the control (4.04 log10CFU/g) after the same storage period. The corresponding values for LAB were 3.38 log10 CFU/g and 3.79 log10 CFU/g, respectively. The yeasts and molds were eliminated from the cheese for 14d at all of the tested OPE concentrations (0.01% to 0.08%). Fortification of cheese with OPE alleviated the increase in titrable acidity in cheese during storage, but the fortified cheese exhibited sensory attributes similar to those of the control cheese. It can thus be concluded that fortification of PWC with OPE improves the chemical and microbial attributes of the cheese
Downloads
References
Abdel-Aal, E. S. M., & Rabalski, I. (2013). Effect of Baking on Free and Bound Phenolic Acids in Wholegrain Bakery Products. Journal of Cereal science, 57(3):312-318.
Aini, N., Sustriawan, B., Prihananto, V., Sumarmono, J., Ramadan, R. N., & Romadhon, D. (2020). Formulation of Low-Fat Cheese Analogue from Sweet Corn Extract using Papain and Lime Extract as Coagulant. Food Research, 4(4): 1071-1081.
Alegbeleye,O. O., Guimarães, J. T., Cruz, A. G., & Sant’Ana, A. S. (2018).Hazards of a ‘Healthy’Trend? An Appraisal of the Risks of Raw Milk Consumption and the Potential of Novel Treatment Technologies to Serve as Alternatives to Pasteurization. Trends in Food Science & Technology, 82: 148-166.
Alhamad,M. N., Rababah, T. M., Ereifej, K., Esoh, R., Feng, H., & Yang, W. (2017).The Physicochemical Properties, Total Phenolic, Antioxidant Activities, and Phenolic Profile of Fermented Olive Cake. Arabian Journal of Chemistry, 10(1): 136-140.
Aliakbarian,B., Casazza, A. A., & Perego, P. (2011).Valorization of Olive Oil Solid Waste using High Pressure–High Temperature Reactor. Food Chemistry, 128(3): 704-710.
Al‐Ismail,K. M., & Humied, M. A. (2003). Effect of Processing and Storage of Brined White (Nabulsi) Cheese on Fat and Cholesterol Oxidation. Journal of the Science of Food and Agriculture, 83(1), 39-43.
Al-Ismail,K., Hamdan, M., & Al-Delaimy, K. (2006).Antioxidant and Anti-Bacillus Cereus Activities of Selected Plant Extracts. Jordan Journal of Agricultural Sciences, 2(2): 64-74.
Association of Official Analytical Chemists, International (1990), Official Methods of Analysis, 15th ed. Kenneth Helrich, USA: AOAC INTERNATIONAL.
Association of Official Analytical Chemists, International (2000), Official methods of analysis Vol, 17th ed. Arlington, VA: AOAC, INTERNATIONAL.
Association of Official Analytical Chemists, International (2011), Official Methods of Analysis, 18th ed. Maryland, USA: AOAC INTERNATIONAL.
Badawy,W., & Smetanska, I. (2020).Utilization of Olive Pomace as a Source of Bioactive Compounds in Quality Improving of Toast Bread. Egyptian Journal of Food Science, 48(1): 27-40.
Balli, D., Cecchi, L., Innocenti, M., Bellumori, M., & Mulinacci, N. (2021). Food By-Products Valorisation: Grape Pomace and Olive Pomace (pâté) as Sources of Phenolic Compounds and Fiber for Enrichment of Tagliatelle Pasta. Food Chemistry, 355, 129642.
Bandonienė,D., Murkovic, M., Pfannhauser, W., Venskutonis, P., & Gruzdienė, D. (2002). Detection and Activity Evaluation of Radical Scavenging Compounds by using DPPH Free Radical and On-Line HPLC-DPPH Methods. European Food Research and Technology, 214(2): 143-147.
Barba,F. J., Zhu, Z., Koubaa, M., Sant'Ana, A. S., & Orlien, V. (2016). Green Alternative Methods for the Extraction of Antioxidant Bioactive Compounds from Winery Wastes and By-products: A review. Trends in Food Science & Technology, 49: 96-109.
Cassano, A., De Luca, G., Conidi, C., & Drioli, E. (2017). Effect of Polyphenols-Membrane Interactions on the Performance of Membrane-Based Processes.A review. Coordination Chemistry Reviews, 351: 45-75.
Cecchi, L., Schuster, N., Flynn, D., Bechtel, R., Bellumori, M., Innocenti, M., ... & Guinard, J. X. (2019). Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): a Byproduct from Virgin Olive Oil Production.Journal of food science, 84(10), 2995-3008.
Chanioti,S., & Tzia, C. (2017). Optimization of Ultrasound-Assisted Extraction of Oil from Olive Pomace using Response Surface Technology: Oil Recovery, Unsaponifiable Matter, Total Phenol Content and Antioxidant Activity. LWT-Food Science and Technology, 79: 178-189.
Cho,W. Y., Kim, D. H., Lee, H. J., Yeon, S. J., & Lee, C. H. (2020). Quality Characteristic and Antioxidant Activity of Yogurt Containing Olive Leaf Hot Water Extract. CyTA-Journal of Food, 18(1): 43-50.
Chouchouli,V., Kalogeropoulos, N., Konteles, S. J., Karvela, E., Makris, D. P., & Karathanos, V. T. (2013). Fortification of Yoghurts with Grape (Vitis vinifera) Seed Extracts. LWT-Food Science and Technology, 53(2): 522-529.
Conterno, L., Martinelli, F., Tamburini, M., Fava, F., Mancini, A., Sordo, M., ... & Tuohy, K. (2019). Measuring the Impact of Olive Pomace Enriched Biscuits on the Gut Microbiota and its Metabolic Activity in Mildly Hypercholesterolaemic Subjects.European journal of nutrition, 58(1): 63-81.
de Jesus, S. S., & Maciel Filho, R. (2020). Recent Advances in Lipid Extraction using Green Solvents.Renewable and Sustainable Energy Reviews, 133, 110289.
De la Torre-Carbot, K., Jauregui, O., Gimeno, E., Castellote, A. I., Lamuela-Raventós, R. M., & López-Sabater, M. C. (2005). Characterization and Quantification of Phenolic Compounds in Olive Oils by Solid-Phase Extraction, HPLC-DAD, and HPLC-MS/MS. Journal of agricultural and food chemistry, 53(11): 4331-4340.
Department of Statistics, Agriculture; Jordan. (2017). http://dosweb.dos.gov.jo/products/agricultural-statistics-2017/
Difonzo,G., Troilo, M., Squeo, G., Pasqualone, A., & Caponio, F. (2021). Functional Compounds from Olive Pomace to Obtain High‐Added Value Foods–a review. Journal of the Science of Food and Agriculture, 101(1): 15-26.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011), Scientific Opinion on the Substantiation of Health Claims Related to Polyphenols in Olive and Protection of LDL Particles from Oxidative Damage (ID 1333, 1638, 1639, 1696, 2865), Maintenance of Normal Blood HDL Cholesterol Concentrations (ID 1639), Maintenance of Normal Blood Pressure (ID 3781),“Anti‐Inflammatory Properties”(ID 1882),“Contributes to the Upper Respiratory Tract Health”(ID 3468),“Can Help to Maintain a Normal Function of Gastrointestinal Tract”(3779), and “Contributes to Body Defences ....EFSA journal, 9(4), 2033
Elewa,N. A. H., Degheidi, M. A., Zedan, M. A., & Malim, M. A. (2009). Synergistic Effects of Inulin and Cellulose in UF-Probiotic White Soft Cheese. Egyptian Journal of Dairy Science, 37(1): 85-100.
FAO (2015) Milk facts. http://www.fao.org/resources/infographics/infographics-details/en/c/273893/. Accessed 7 Aug 2016.
Fitzgerald, D. J., Stratford, M., & Narbad, A. (2003). Analysis of the Inhibition of Food Spoilage Yeasts by Vanillin. International journal of food microbiology, 86(1-2): 113-122.
Fleming, H. P., Walter Jr, W. M., & Etchells, J. (1973). Antimicrobial Properties of Oleuropein and Products of its Hydrolysis from Green Olives. Applied microbiology, 26(5): 777-782.
Galanakis,C. M. (2011). Olive Fruit Dietary Fiber: Components, Recovery and Applications. Trends in Food Science & Technology, 22(4): 175-184.
Gómez-Cruz,I., Cara, C., Romero, I., Castro, E., & Gullón, B. (2020).Valorisation of Exhausted Olive Pomace by An Eco-Friendly Solvent Extraction Process of Natural Antioxidants.Antioxidants, 9(10), 1010.
Gómez-Muñoz,B., Hatch, D. J., Bol, R., & García-Ruiz, R. (2012). The Compost of Olive Mill Pomace: From a Waste to a Resource-Environmental Benefit of its Application in Olive Oil Groves. Sustainable Development-Authoritative and Leading Edge Content for Environmental Management, 459-484.
Gorelik, S., Kanner, J., Schurr, D., & Kohen, R. (2013). A Rational Approach to Prevent Postprandial Modification of LDL by Dietary Polyphenols. Journal of Functional Foods, 5(1): 163-169.
Gülçin, İ. (2006). Antioxidant Activity of Caffeic acid (3, 4-dihydroxycinnamic acid). Toxicology, 217 :(2-3), 213-220.
Gullon,B., Eibes, G., Moreira, M. T., Herrera, R., Labidi, J., & Gullon, P. (2018). Yerba mate waste: A Sustainable Resource of Antioxidant Compounds. Industrial Crops and Products, 113: 398-405.
Haddad, M.A., & Yamani, M. I. (2017). Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan. J Food Process Technol, 8(12): 706-712.
Haddadin, J. S. (2005). Kinetic Studies and Sensorial Analysis of Lactic Acid Bacteria Isolated from White Cheese Made from Sheep Raw Milk. Pakistan Journal of Nutrition, 4(2): 78-84.
Haddadin, M. S., Haddadin, J., Arabiyat, O. I., & Hattar, B. (2009).Biological Conversion of Olive Pomace into Compost by using Trichoderma Harzianum and Phanerochaete Chrysosporium.Bioresource technology, 100(20): 4773-4782.
Harkat-Madouri, L., Asma, B., Madani, K., Said, Z. B. O. S., Rigou, P., Grenier, D., ... & Boulekbache-Makhlouf, L. (2015). Chemical Composition, Antibacterial and Antioxidant Activities of Essential Oil of Eucalyptus Globulus from Algeria. Industrial Crops and Products, 78: 148-153.
Hassim, N., Markom, M., Anuar, N., & Baharum, S. N. (2014). Solvent Selection in Extraction of Essential Oil and Bioactive Compounds from Polygonum Minus. Journal of Applied Sciences, 14(13): 1440-1444.
Humeid, M. A., & Tukan, S. (1986). Toward Improving the Traditional Method of Producing Boiled Brined White Cheese (Nablusi Cheese). Dirasat (Jordan).
Humeid,M. A., Tukan, S. K., & Yamani, M. I. (1990).In-bag Steaming of White Brined Cheese as a Method for Preservation. Milchwissenschaft, 45(8): 513-516.
Innosa, D., Ianni, A., Faccia, M., Martino, C., Grotta, L., Saletti, M. A.,& Martino, G. (2020). Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves.Animals, 10(12), 2238.
International Organization for Standardization 21527-1: 2008 (E): Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Yeasts and Moulds - Part 1: Colony Count Technique in Products with Water Activity Greater than 0.95. Switzerland.
International Organization for Standardization 4833-1: 2013 (E): Horizontal Method for the Enumeration of Microorganisms, Colony - Count Technique at 30 ° C . Switzerland.
International Organization for Standardization 6888-1: (1999). Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Coagulase Positive Staphylococci (Staphylococcus aureus and other species) -Part 1: Technique using Baird - Parker Agar Medium.Switzerland.
International Organization for Standardization: (2003). Sensory Analysis-Guidelines for the Use of Quantitative Response Scales. ISO
International Organization of Standardization 6887-1: (1999). Microbiology of Food and Animal Feeding Stuffs - Preparation of Test Samples, Initial Suspension and Decimal Dilutions for Microbiological Examination - Part 1: General Rules for the Preparation of the Initial Suspension and Decimal Dilutions. Switzerland.
Irakli, M., Chatzopoulou, P., & Ekateriniadou, L. (2018). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds: Oleuropein, Phenolic acids, Phenolic Alcohols and Flavonoids from Olive Leaves and Evaluation of its Antioxidant Activities. Industrial Crops and Products, 124: 382-388.
Jakobek, L., & Matić, P. (2019). Non-Covalent Dietary Fiber-Polyphenol Interactions and their Influence on Polyphenol Bioaccessibility. Trends in Food Science & Technology, 83: 235-247.
Kim,Y. K., Nam, M. S., & Bae, H. C. (2017). Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules.Korean Journal for Food Science of Animal Resources, 37(6), 833.
Klen, T. J., & Vodopivec, B. M. (2012). The Fate of Olive Fruit Phenols during Commercial Olive Oil Processing: Traditional Press versus Continuous Two-and Three-Phase Centrifuge. LWT-Food Science and Technology, 49(2): 267-274.
Leouifoudi,I., Zyad, A., Amechrouq, A., Oukerrou, M. A., Mouse, H. A., & Mbarki, M. (2014). Identification and Characterisation of Phenolic Compounds Extracted from Moroccan Olive Mill Wastewater. Food Science and Technology, 34: 249-257.
Lin, S., Chi, W., Hu, J., Pan, Q., Zheng, B., & Zeng, S. (2017). Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit. Emirates Journal of Food and Agriculture, 495-501.
Lindmark Månsson, H. (2008). Fatty Acids in Bovine Milk Fat. Food & nutrition research, 52(1), 1821.
Lindqvist,R., Sylvén, S., & Vågsholm, I. (2002). Quantitative Microbial Risk Assessment Exemplified by Staphylococcus aureus in Unripened Cheese Made from Raw Milk. International Journal of Food Microbiology, 78(1-2): 155-170.
Liu,X., Dong, M., Chen, X., Jiang, M., Lv, X., & Yan, G. (2007).Antioxidant Activity and Phenolics of an Endophytic Xylaria sp. from Ginkgo Biloba.Food chemistry, 105(2): 548-554.
Mattas,K., & Tsakiridou, E. (2017). 35 The Functional Olive Oil Market: Marketing Prospects and Opportunities.Olives and Olive Oil as Functional Foods, 647.
Mehyar, G. F., Al‐Ismail, K., Han, J. H., & Chee, G. W. (2012). Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and Their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts. Journal of food science, 77(2): E52-E59.
Nunes, M. A., Palmeira, J. D., Melo, D., Machado, S., Lobo, J. C., Costa, A. S. G., ... & Oliveira, M. B. P. P. (2021). Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient. Pharmaceuticals, 14(9), 913.
Nunes,M. A., Pimentel, F. B., Costa, A. S., Alves, R. C., & Oliveira, M. B. P. (2016). Olive By-products for Functional and Food Applications: Challenging Opportunities to face Environmental Constraints.Innovative Food Science & Emerging Technologies, 35: 139-148.
Paixao,N., Perestrelo, R., Marques, J. C., & Câmara, J. S. (2007). Relationship between Antioxidant Capacity and Total Phenolic Content of Red Rosé and White Wines. Food Chemistry, 105(1): 204-214.
Panzella, L., Moccia, F., Nasti, R., Marzorati, S., Verotta, L., & Napolitano, A. (2020). Bioactive Phenolic Compounds from Agri-Food Wastes: An update on Green and Sustainable Extraction Methodologies. Frontiers in nutrition, 7, 60.
Portarena,S., Baldacchini, C., & Brugnoli, E. (2017). Geographical Discrimination of Extra-Virgin Olive Oils from the Italian Coasts by Combining Stable Isotope Data and Carotenoid Content within a Multivariate Analysis. Food Chemistry, 215, 1-6.
Raharjo,S., Sofos, J. N., & Schmidt, G. R. (1993). Solid‐Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation. Journal of Food Science, 58(4): 921-924.
Reboredo-Rodríguez,P., Figueiredo-González, M., González-Barreiro, C., Simal-Gándara, J., Salvador, M. D., Cancho-Grande, B., & Fregapane, G. (2017).State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and their Properties. International Journal of Molecular Sciences, 18(3), 668.
Ribeiro, T. B., Bonifácio-Lopes, T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Incorporation of Olive Pomace Ingredients into Yoghurts as a Source of Fibre and Hydroxytyrosol: Antioxidant Activity and Stability throughout Gastrointestinal Digestion. Journal of Food Engineering, 297, 110476.
Ribeiro, T. B., Oliveira, A., Coelho, M., Veiga, M., Costa, E. M., Silva, S., ... & Pintado, M. (2022). Are Olive Pomace Powders a Safe Source of Bioactives and Nutrients? Journal of the Science of Food and Agriculture, 101(5): 1963-1978.
Rodríguez-Rojo, S., Visentin, A., Maestri, D., & Cocero, M. J. (2012). Assisted Extraction of Rosemary Antioxidants with Green Solvents. Journal of Food Engineering, 109(1): 98-103.
Roselló-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., ... & Barba, F. J. (2015). Emerging Opportunities for the Effective Valorization of Wastes and By-products Generated during Olive Oil Production Process: Non-Conventional Methods for the Recovery of High-Added Value Compounds. Trends in Food Science & Technology, 45(2): 296-310.
Şahin,S., & Şamlı, R. (2013).Optimization of Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction with Response Surface Methodology. Ultrasonics Sonochemistry, 20(1): 595-602.
Salah,M. B., Abdelmelek, H., & Abderraba, M. (2012).Study of Phenolic Composition and Biological Activities Assessment of Olive Leaves from Different Varieties Grown in Tunisia.Med chem, 2(5): 107-111.
Salomone,R., & Ioppolo, G. (2012). Environmental Impacts of Olive Oil Production: a Life Cycle Assessment case study in the province of Messina (Sicily). Journal of cleaner production, 28: 88-100.
Simonato,B., Trevisan, S., Tolve, R., Favati, F., & Pasini, G. (2019). Pasta Fortification with Olive Pomace: Effects on the Technological Characteristics and Nutritional Properties.LWT, 114, 108368.
Simsek,M., & Süfer, Ö. (2022). Olive Pomace from Olive Oil Processing as Partial Flour Substitute in Breadsticks: Bioactive, Textural, Sensorial and Nutritional Properties.Journal of Food Processing and Preservation, 46(6), e15705.
Soler‐Rivas, C., Espín, J. C., & Wichers, H. J. (2000). Oleuropein and Related Compounds. Journal of the Science of Food and Agriculture, 80(7): 1013-1023.
Spinelli, S., Conte, A., Lecce, L., Incoronato, A. L., & Del Nobile, M. A. (2015). Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers. Journal of Food Process Engineering, 38(6): 527-535.
Tang, J. (2003). Drum Drying D. Encyclopedia of Agricultural, Food, and Biological Engineering (Print), 211.
Uribe, E., Lemus-Mondaca, R., Pasten, A., Astudillo, S., Vega-Gálvez, A., Puente-Díaz, L., & Di Scala, K. (2014). Dehydrated Olive-Waste Cake as a Source of High Value-Added Bioproduct: Drying Kinetics, Physicochemical Properties, and Bioactive Compounds.Chilean journal of agricultural research, 74(3), 293-301.
Van Soest,P.V., Robertson, J. B., & Lewis, B. A. (1991).Methods for Dietary Fiber, Neutral Detergent Fiber, and Nonstarch Polysaccharides in Relation to Animal Nutrition.Journal of dairy science, 74(10), 3583-3597.
Vitali Čepo, D., Radić, K., Jurmanović, S., Jug, M., Grdić Rajković, M., Pedisić, S., ... & Albahari, P. (2018). Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models. Molecules, 23(8): 2070.
Vlyssides, A. G., Loizidou, M., Gimouhopoulos, K., & Zorpas, A. (1998). Olive Oil Processing Wastes Production and their Characteristics in Relation to Olive Oil Extraction Methods.
Winkelhausen, E., Pospiech, R., & Laufenberg, G. (2005). Antifungal Activity of Phenolic Compounds Extracted from Dried Olive Pomace. Bulletin of the Chemists and Technologists of Macedonia, 24(1): 41-46.
Xue, J., Davidson, P. M., & Zhong, Q. (2013). Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol. Journal of agricultural and food chemistry, 61(51): 12720-12726.
Yakhlef, W., Arhab, R., Romero, C., Brenes, M., de Castro, A., & Medina, E. (2018). Phenolic Composition and Antimicrobial Activity of Algerian Olive Products and By-products. LWT, 93: 323-328.
Zhao,H., Avena-Bustillos, R. J., & Wang, S. C. (2022).Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace. Foods, 11(2), 174.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Jordan Journal of Agricultural Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Accepted 2023-02-26
Published 2023-12-01
