Effect of sunflower oil and thyme essential oil on Kashkaval cheese quality during storage Effect of sunflower oil and thyme essential oil on...
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Abstract
The present study evaluated the effect of sunflower oil enriched with thyme essential oil (0.1% and 0.2%) as a surface treatment on the physicochemical, microbiological, metabolomic, and sensory characteristics of Kashkaval cheese during ripening and six months of refrigerated storage. The treated cheeses were analyzed for fatty acid composition, cholesterol content, organic acids, amino acids, microbial counts, volatile metabolites, and sensory properties. The application of sunflower oil and thyme essential oil maintained the stability of the fatty acid profile, reduced cholesterol content, and preserved the viability of lactic acid bacteria during storage. In addition, the treatments contributed to stable sensory quality and reduced the development of spoilage microorganisms. The results demonstrate the potential of sunflower oil combined with thyme essential oil, particularly at 0.1%, as a natural preservative system for improving the quality and shelf life of Kashkaval cheese. The study demonstrates the potential application of thyme essential oil as a natural preservative and functional ingredient for improving the nutritional profile, microbiological stability, and sensory quality of Kashkaval cheese during long-term ripening and storage.
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Balev D., Vlahova-Vangelova D., Dragoev S., Baleva L., Dimitrova M., Kolev N. Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content. Food Science and Applied Biotechnology, 2022, 5(2): 173-180. https://doi.org/10.30721/fsab2022.v5.i2.186
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Granato D., Santos R., Salem A., Mortazavian R., Rocha, A. Cruz. Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: A technological perspective. Current Opinion in Food Science, 2018, 19(2): 1-7. https://doi.org/10.1016/j.cofs.2017.11.013
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Aljabeili H., Barakat H., Abdel-Rahman H. Chemical composition, antibacterial and antioxidant activities of thyme essential oil (Thymus vulgaris). Food and Nutrition Sciences, 2018, 9(5): 433-446. https://doi.org/10.4236/fns.2018.95034
Andic S., Tunçtürk Y., Gençcelep H. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese. Journal of Dairy Science, 2011, 94(4): 1668-1678. https://doi.org/10.3168/jds.2010-3586
Andrikopoulos N., Kalogeropoulos N., Zerva A., Zerva U., Hassapidou M., Kapoulas V. Evaluation of cholesterol and other nutrient parameters of Greek cheese varieties. Journal of Food Compostition and Analysis, 2003, 16(2): 155-167. https://doi.org/10.1016/s0889-1575(02)00164-3
Asya A., Öz F. Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). Ukrainian Food Journal, 2018, 7(3): 409-420. https://doi.org/10.24263/2304-974x-2018-7-3-6
Atasever M., Mazlum H. Biochemical processes during cheese ripening. Veterinary Sciences and Practices, 2024, 19(3): 174-182. https://doi.org/10.17094/vetsci.1609184
Balev D., Vlahova-Vangelova D., Dragoev S., Baleva L., Dimitrova M., Kolev N. Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content. Food Science and Applied Biotechnology, 2022, 5(2): 173-180. https://doi.org/10.30721/fsab2022.v5.i2.186
Bandić L. Biochemistry of aroma compounds in cheese. Mljekarstvo, 2023, 73(4): 211-224. https://doi.org/10.15567/mljekarstvo.2023.0401
Bulgarian State Standard 1111:1980. Milk and Milk Products. Determination of Acidity, 1980. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 1980 [in Bulgarian]
Bulgarian State Standart 15612:1983. Dairy products. Sensory analysis, 1983. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 1983 [in Bulgarian]
Bulgarian State Standard ISO 7889:2005. Yogurt -Enumeration of characteristic microorganisms - Colony-count technique at 37 degrees C, 2005. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2005 [in Bulgarian]
Bulgarian State Standard ISO 9232:2005. Yogurt - Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles, 2005. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2005 [in Bulgarian]
Bulgarian State Standard EN ISO 6611:2006. Milk and milk products - Enumeration of colony-forming units of yeasts and/or molds - Colony-count technique at 25 degrees C, 2006. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2006 [in Bulgarian]
Bulgarian State Standard EN ISO 3960:2017 Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination, 2017. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2017 [in Bulgarian]
Bulgarian State Standrt EN ISO 660:2020 Animal and vegetable fats and oils - Determination of acid value and acidity, 2020. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2020 [in Bulgarian]
Bulgarian State Standard EN ISO 6887-5:2020. Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products, 2020. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 2020 [in Bulgarian]
Burt S. Essential oils: their antibacterial properties and potential applications in foods – a review. International Journal of Food Microbiology, 2004, 94(3): 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Chira N., Todaşcǎ C., Nicolescu A., Pǎunescu G., Roşca S. Determination of the technical quality indices of vegetable oils by modern physical techniques. UPB Scientific Bulletin Series B, 2009, 71(4): 3-12. Available at: https://www.scientificbulletin.upb.ro/static/pdfs/full6768.pdf
Dashti B., Al-Awadi F., Sawaya W., Al-Otaibi J., Alsayegh A. Fatty acid profile and cholesterol content of 32 selected dishes in the state of Kuwait. Food Chemistry, 2003, 80(3): 377-386. https://doi.org/10.1016/S0308-8146(02)00277-7
Dimitrova M., Ivanov G., Mihalev K., Slavchev A., Vlaseva R., Ivanova I. Investigation of antimicrobial activity of polyphenol-enriched extracts against probiotic lactic acid bacteria. Food Science and Applied Biotechnology, 2019, 2(1): 104-107. https://doi.org/10.30721/fsab2019.v2.i1.57
Dobreva K., Dimov M., Valev T., Iliev I., Damyanova S., Oprea O., Stoyanova A. Chemical composition and antioxidant activities of three Bulgarian garden thyme essential oils. Applied Sciences, 2024, 14(22): 10261. https://doi.org/10.3390/app142210261
El-nawawy M., El- Kenany Y., Abd El-Ghaffar E. Effect of some herb plants on the use of yoghurt culture. Annals of Agricultural Science (Cairo), 1998, 1(Special Issue): 55-66.
Erkaya-Kotan T., Gürbüz Z., Dağdemir E., Şengül M. Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese. Food Bioscience, 2023, 54(8): 102895. https://doi.org/10.1016/j.fbio.2023.102895
Farhoosh R., Hoseini-Yazdi S. Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. Journal of the American Oil Chemists' Society. 2014, 91(2): 281-293. https://doi.org/10.1007/s11746-013-2368-z
Fernandez-Garcia E., McGregor J. Determination of organic acids during the fermentation and cold storage of yogurt. Journal of Dairy Science, 1994, 77(10): 2934-2939. https://doi.org/10.3168/jds.S0022-0302(94)77234-9
Fox P., Guinee T., Cogan T., McSweeney P. Fundamentals of Cheese Science. Springer US, 2017. https://doi.org/10.1007/978-1-4899-7681-9
Galgano M., Pellegrini F., Mrenoshki D., Capozza P., Omar A., Salvaggiulo A., Camero M., Lanave G., Tempesta M., Pratelli A., Pratelli A., Buonavoglia A. Assessing contact time and concentration of Thymus vulgaris essential oil on antibacterial efficacy in vitro. Antibiotics, 2023, 12(7): 1129. https://doi.org/10.3390/ antibiotics12071129
Gann L. Antimicrobial activity of essential oils and their components against lactic acid bacteria. Master's Thesis, University of Tennessee, 2013. Available at: https://trace.tennessee.edu/utk_gradthes/2604
Granato D., Santos R., Salem A., Mortazavian R., Rocha, A. Cruz. Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: A technological perspective. Current Opinion in Food Science, 2018, 19(2): 1-7. https://doi.org/10.1016/j.cofs.2017.11.013
Güler Z. Profiles of organic acid and volatile compounds in acid-type cheeses containing herbs and spices (curd cheese). International Journal of Food Properties, 2014, 17(6): 1379-1392. https://doi.org/10.1080/10942912.2012.697957
Günal M., Ishlak A., Abughazaleh A. Evaluating the effects of six essential oils on fermentation and biohydrogenation in vitro rumen batch cultures. Czech Journal of Animal Science, 2013, 58(6): 243-252. https://doi.org/10.17221/6822-cjas
Güney M. Determination of fatty acid profile and antioxidant activity of Rosehip seeds from Turkey. International Journal of Agriculture Environment and Food Sciences, 2020, 4(1): 114-118. https://doi.org/10.31015/jaefs.2020.1.13
Hammer K., Carson C., Riley T. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 1999, 86(6): 985-990. https://doi.org/10.1046/j.1365-2672.1999.00780.x
Hummel J., Strehmel N., Selbig J., Walther D., Kopka J. Decision tree supported substructure prediction of metabolites from GC-MS profiles. Metabolomics, 2010, 6(2): 322-333. https://doi.org/10.1007/s11306-010-0198-7
Ibrahim A., El Deen A. Improvement of the properties of goat's milk Labneh using some aromatic and vegetable oils. International Journal of Dairy Scence, 2011, 6(2): 112-123. https://doi.org/10. 3923/ijds.2011.112.123
ISO 5534:2004 Cheese and processed cheese - Determination of the total solids content (Reference method), 2004. Geneva, Switzerland: International Organization for Standardization (ISO), 2004.
ISO 19662:2018 | IDF 238:2018 Milk. Determination of fat content - Acido-butyrometric (Gerber method), 2018. Geneva, Switzerland: International Organization for Standardization (ISO), 2018.
Ivanov G., Markova А. Proteolysis in kashkaval cheese stored at different temperatures. Food Science and Applied Biotechnology, 2020, 3(2): 111-117. https://doi.org/10.30721/fsab2020.v3.i2.100
Ivanova M. Conjugated linoleic acid-enriched dairy products: A Review. Journal of Microbiology, Biotechnology and Food Sciences, 2021, 10(5): e3609. https://doi.org/10.15414/jmbfs.3609
Ivanova M., Hanganu A., Dumitriu R., Tociu M., Ivanov G., Stavarache C., Popescu L., Ghendov-Mosanu A., Sturza R., Deleanu C., Chira N.-A. Saponification value of fats and oils as determined from 1H-NMR data: the case of dairy fats. Foods, 2022, 11(10): 1466. https://doi.org/10.3390/foods11101466
Jurić S., Jurić M., Siddique M., Fathi M. Vegetable oils rich in polyunsaturated fatty acids: nanoencapsulation methods and stability enhancement. Food Reviews International, 2022, 38(1): 32-69. https://doi.org/10.1080/87559129.2020.1717524
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How to Cite
IVANOVA, Mihaela et al.
Effect of sunflower oil and thyme essential oil on Kashkaval cheese quality during storage.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 390-407, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/701>. Date accessed: 14 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.701.