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Thymus capitatus essential oil ameliorates pasteurization efficiency

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Abstract

This work aims to characterize Thymus capitatus essential oil and to investigate its preservative effects on raw milk quality alone or combined to pasteurization heat treatment. To study its preservative effect, 1 mg l−1 of T. capitatus essential oil, characterized by GC-MS, was added to pasteurized or raw milk. The evaluation of milk quality was made by consulting samples total acidities, peroxide values and their total microbial counts, as compared to control milks. Assays were made immediately and after every 48 h of incubation at room temperature throughout 6 days. Results showed that the incorporation of T. capitatus EO to pasteurized milk was the most efficient treatment that inhibited milk deterioration. Combining pasteurization to EO incorporation into raw milk inhibited completely the contaminant bacterial growth to the second day of incubation. Moreover, until the fourth day, no statistical differences have been recorded on the total acidity of incorporated and pasteurized milk samples, while raw milk acidity exceeded 55 g of lactic acid equivalent l−1. Considering milk fat oxidation, adding T. capitatus EO to pasteurized milk has significantly retarded milk peroxide production to day 4. In conclusion, Thymus capitatus essential oil, combined to pasteurization, presents an interesting potency to act as milk stabilizer.

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Acknowledgements

This study was supported by the Tunisian Ministry of Higher Education, Scientific Research, Information and Communication Technologies.

Funding

This research did not receive any specific Grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, 2050, Hammam-Lif, Tunisia

    Mariem Ben Jemaa, Hanen Falleh, Mariem Saada, Manel Oueslati & Riadh Ksouri

  2. Laboratoire de Traitement et de Recyclage des Eaux, Centre de Recherches et des Technologies des Eaux (CRTE), Technopole de Borj-Cédria, BP 273, 8020, Soliman, Tunisia

    Mejdi Snoussi

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  1. Mariem Ben Jemaa
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  2. Hanen Falleh
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  3. Mariem Saada
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  4. Manel Oueslati
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  5. Mejdi Snoussi
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  6. Riadh Ksouri
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Correspondence to Mariem Ben Jemaa.

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Ben Jemaa, M., Falleh, H., Saada, M. et al. Thymus capitatus essential oil ameliorates pasteurization efficiency. J Food Sci Technol 55, 3446–3452 (2018). https://doi.org/10.1007/s13197-018-3261-4

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  • DOI: https://doi.org/10.1007/s13197-018-3261-4

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