Use of extracts and essential oils from fruit residues as natural preservatives in petit Suisse cheese

• Grant number: 16/24140-4
• Support type: Regular Research Grants
• Duration: October 01, 2017 - December 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal researcher: Marta Cristina Teixeira Duarte
• Grantee: Marta Cristina Teixeira Duarte
• Home Institution: Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA). Universidade Estadual de Campinas (UNICAMP). Paulínia , SP, Brazil
• Assoc. researchers: Adriana Torres Silva e Alves ; Aline de Oliveira Garcia ; Glyn Mara Figueira ; Patricia Blumer Zacarchenco Rodrigues de Sá ; Rachel Bertoldo ; Vera Lúcia Garcia
• Associated scholarship(s): 17/22311-9 - Use of extracts and essential oils from fruit residues as natural preservatives in petit suisse cheese, BP.TT

Abstract

Petit suisse cheese is a milk derivative classified as a high moisture cheese, being the fifth cheese most produced in Brazil, after the mozzarella cheese, culinary curd dish and cream cheese. Its composition includes the preservative potassium sorbate in order to control spoilage yeasts and Lactobacillus, which although considered safe and effective when used in permissible concentrations have been associated with adverse effects on children, such as allergies, hives and asthma, as well as intolerance. Thus, there is a demand for replacement of this synthetic preservative by natural preservatives in petit suisse cheese. Previous works have shown the potential of essential oils as natural antimicrobial agents in milk products, demonstrating be possible to reduce and / or eliminate the harmful effects of synthetic additives and improve product quality. On the other hand, the waste of peels, seeds and fruit pits generate tons of organic waste, causing serious environmental problems and are an important raw material for obtaining extracts and essential oils with antimicrobial potential for use as natural preservatives in food. In this context, this study aims to evaluate the inclusion of extracts and essential oils obtained from fruit peels, as natural preservatives in petit suisse cheese. The most active extract, oils or blends against different yeasts and Lactobacillus species will be evaluated as to antioxidant capacity, in vitro citotoxicity, and as preservative in the fruit preparation and then in petit suisse cheese compared to potassium sorbate. It is expected to obtain a natural blend composed of extracts / essential oils, capable of controlling deteriorating microorganisms in petit suisse cheese, and thus replace the chemical additive potassium sorbate used for this purpose. (AU)