Influence of Fortification with Nano Cinnamon Essential Oil on physicochemical, Microbiological and Sensory Perspectives of Soft Cheese and Labneh | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 23 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.426210.12377 | ||
| Authors | ||
| Noha Rafat Mahmoud* 1; karima fahim2; ramzy hamouda2; samah M. Ismail3; gamil E Ibraheim4; Safaa T. Gohari5 | ||
| 1علوم الاطعمة الاقتصاد المنزلي كليه التربيه النوعيه جامعه عين شمس | ||
| 2Food hygiene and control department, Faculty of veterinary medicine, Cairo university | ||
| 3Nutrition and Food. Home Economic Dept faculty of specific education Ain shams university | ||
| 4Chemistry of Flavour & Aroma Department, National Research Center | ||
| 5Nutrition and Food Science, Home Economic Dept., Faculty of Specific Education, Ain Shams Univ. | ||
| Abstract | ||
| This study evaluated the antimicrobial, physicochemical, and sensory effects of cinnamon essential oil nano-emulsion (CEO-NE) on fresh labneh and soft cheese during refrigerated storage. GC–MS analysis confirmed the presence of bio active phytochemicals in CEO, while nano-formulation produced uniform particles (~63 nm, −24 mV zeta potential) with enhanced stability. CEO-NE exhibited broad-spectrum antimicrobial activity, effectively inhibiting E. coli, S. enteritidis, B. cereus, P. aeruginosa, and A. parasiticus, in contrast to limited activity of free cinnamon essential oil (CEO). When incorporated into labneh and cheese, CEO-NE markedly suppressed E. coli growth, achieving complete inhibition by day 7 in labneh and day 21 in cheese, compared to persistent growth in controls. CEO-NE fortification also reduced yeast, mold, and total bacterial counts, while moderating acidification, maintaining higher pH, and improving total solids retention. Nutritional analysis showed significant increases in fat and ash content without adverse effects on protein, carbohydrate, or moisture. Sensory evaluation revealed higher flavor and acceptability scores in fortified samples throughout storage. Therefore, these findings demonstrate that CEO-NE functions as an effective natural preservative and functional ingredient, enhancing microbial safety, stability, and nutritional quality of fresh dairy products. | ||
| Keywords | ||
| Cinnamon Essential Oil; Labneh; Soft Cheese; Nano-Emulsion; E. coli; Sensory | ||
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