Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese
Saad, M., Shahin, A., Ragab, W., Abdrabou, H., El Den, E. (2025). Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese. EKB Journal Management System, 68(12), 435-441. doi: 10.21608/ejchem.2025.374038.11567
Marwa A. Saad; Aly A. Shahin; Waheed A. Ragab; Hagar Saeed Abdelaal Ahmed Abdrabou; Elham El Den. "Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese". EKB Journal Management System, 68, 12, 2025, 435-441. doi: 10.21608/ejchem.2025.374038.11567
Saad, M., Shahin, A., Ragab, W., Abdrabou, H., El Den, E. (2025). 'Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese', EKB Journal Management System, 68(12), pp. 435-441. doi: 10.21608/ejchem.2025.374038.11567
Saad, M., Shahin, A., Ragab, W., Abdrabou, H., El Den, E. Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese. EKB Journal Management System, 2025; 68(12): 435-441. doi: 10.21608/ejchem.2025.374038.11567

Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese

Egyptian Journal of Chemistry
Article 35, Volume 68, Issue 12, December 2025, Pages 435-441    PDF (170.68 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2025.374038.11567
Authors
Marwa A. Saad1; Aly A. Shahin2; Waheed A. Ragab2; Hagar Saeed Abdelaal Ahmed Abdrabou* 3; Elham El Den4
1Food Hygiene and Control Department, Faculty of Veterinary Medicine, Menoufia University, Shebin Elkoum 32514, Egypt.
2Department of Dairy Research, Food Technology Research Institute, Agriculture Research, Center, Giza, Egypt.
3Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt.
4Dairy Science and Technology Department, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.
Abstract
This study evaluated the effectiveness of whey protein-based edible coatings enriched with essential oils—moringa, pumpkin, turmeric, and jojoba—on the quality and shelf life of Ras cheese during a 120-day ripening period. Coated cheese samples were analyzed for chemical composition, microbial counts, and sensory properties. Moringa oil-enriched coatings exhibited the highest proteolysis (SN/TN: 42.78%) and volatile fatty acid levels (TVFA: 105.81 mL NaOH/100g), enhancing flavor development. Pumpkin oil coatings scored highest in flavor and appearance, reflecting improved sensory appeal. All essential oil coatings significantly inhibited coliforms and fungal growth, improving microbiological safety. These findings demonstrate the dual role of essential oil-based coatings as protective barriers and ripening modulators, offering a natural and sustainable alternative to synthetic cheese preservatives.
Keywords
Ras cheese; Whey Protein Based Edible coating; Essential oils; Natural Food Preservation
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