The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

Abstract

In the present work, the antioxidant, antimicrobial activities, total phenolic content, and microbiological quality of Mozzarella cheeses added with medicinal and aromatic plants namely rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), peppermint (Mentha piperita L.), and Turkish oregano (Origanum onites L.) were investigated. Results demonstrated that peppermint and Turkish oregano increased antioxidant and antimicrobial activities, while Turkish oregano and basil increased the total phenolic content of the Mozzarella cheese samples. Mozzarella cheese samples added with Turkish oregano exhibited antimicrobial activity against Escherichia coli, Listeria monocytogenes, and Enterococcus faecalis during 30 days of storage. Mozzarella cheese sample added with rosemary and peppermint exhibited antimicrobial activity against Staphylococcus aureus in early storage, and Mozzarella cheese sample added with rosemary and Turkish oregano exhibited antimicrobial activity against Bacillus cereus on the 10th day of storage. It was determined that the highest activity against the tested microorganisms was observed in Mozzarella cheese sample added with Turkish oregano and peppermint. It was also determined that Lactobacillus spp. and Streptococcus thermophilus counts were above log 4 CFU/g for 30 days. The addition of medicinal and aromatic plants to the Mozzarella cheese samples did not affect yeast and mould development, and the yeast and mould counts increased during the storage period.