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Table 9 Effect of phytochemicals on antioxidant characteristics of cheese

From: Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge

Study design Conclusions Reference
Green tea catechins were added in full fat cheeses at 250, 500, and 1000 ppm. Cheeses were ripened for 90 days at 8 °C. Total phenolic content and antioxidant activity of the cheeses were determined The results showed that addition of GTE significantly decreased the pH of whey and curd during cheese manufacture and ripening, however there was no significant effect on moisture, protein, or fat contents. The addition of gate tea extract increased TPC and AA at all concentrations [69]
Effect of rosemary leaf supplementation on the antioxidant activities and total phenolic content of Pecorino cheese was studied. Three hundred and twenty-four sheep were randomly assigned to two dietary groups. The concentrate of the rosemary supplemented group contained 2.50% dried rosemary leaves Results showed that rosemary supplementation increased the total phenolic content, also enhanced the antioxidant properties and decreased the lipid oxidation in cheese [132]
Effect of catechin on total phenolic content and antioxidant properties in low-fat hard cheese was examined over a 90-day ripening period at 8 °C Total phenolic content and antioxidant activities were increased during the 90-day ripening period [133]
Low fat Kalari cheese was treated with different concentrations of pine needle extract (0, 2.5 and 5%), aerobically packaged with polyethylene pouches and kept at 4 °C Lipid oxidative stability of treated cheese was improved [134]
The effect of oregano and rosemary essential oils on the oxidative and stability of cream cheese. Peroxide and anisidine values of treated cheese were determined Supplementation of cream cheese with essentials oil improved the oxidative stability [135]
Impact of rosemary extract (1.5%) on antioxidant characteristics of soft cheese was studied Rosemary extract enhanced the antioxidant characteristics of soft cheese [136]
Extract of fennel (Foeniculum vulgare) on antioxidant capacity of cottage cheese was studied Addition of fennel extract enhanced the shelf life of cottage cheese [137]
Soft cheeses were supplemented with bay, cinnamon, clove and thyme oils Phenolic compounds of bay, cinnamon, clove and thyme oils inhibited the Listeria monocytogenes and Salmonella in soft cheeses [138]
Impact of Matricaria recutita extract on antioxidant activity of cottage cheese was examined Cottage cheese functionalized with chamomile extract showed the higher value of antioxidant activity for seven days [139]
The study was conducted to check the antimicrobial effect of phenolic compounds of Moringa oleifera leaf extract in West African soft cheese at 1, 2 and 3% concentration Phenolic compounds of Moringa oleifera lea extact efficiently inhibited the undesirable bacteria in West African Cheese [140]