Utilization of pomegranate peels powder as a novel preservative in white soft cheese making [electronic resource]

Includes bibliographic reference

Pomegranate peels powder (PPP) contain total phenolic compounds and antioxidation activity, which can provide numerous health benefits. White soft cheese was prepared from mixture of buffalo’s and cow’s milk and supplemented with different levels of pomegranate peels powder (0.5, 1 and 1.5%) and estimated for numerous storage quality parameters and oxidative stability under ambient (18±2°C) and refrigerated (6±2°C) conditions. Adding of PPP increased antioxidant activity, total nitrogen, soluble nitrogen, fat content and Lactococci count. Whilst the total bacterial counts, yeast & moulds and acid degree value decreased. Coliforms groups were not detected in all treatments. The counts of lactic acid bacteria increased up to the thirty days of storage and then decreased up to the end of storage period. Cheese sample supplemented with 1.5% PPP gained the highest total antioxidant activity. Moreover, T2 & T3 stored in 60 days at room temperature had lower total scores than other treatments. While T2 & T3 stored at ambient temperature for 30 days as well as T1 & T2 stored at refrigerator temperature for 45 days had superior total scores than other treatments. Generally, PPP contained elevated levels of phenolic compounds, consequently it revealed efficacy antimicrobial properties and high antioxidant activity. Therefore, the PPP can be used in production of functional white soft cheese. This study indicates that peel of pomegranate can be used commercially in the dairy industry as potential natural preservative.
Keywords: White soft cheese; antioxidants; Pomegranate peels powder; Oxidative .

Summary in Arabic