Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese

Saad, Marwa A.; Shahin, Aly A.; Ragab, Waheed A.; Abdrabou, Hagar Saeed Abdelaal Ahmed; El Den, Elham

doi:10.21608/ejchem.2025.374038.11567

Harnessing the Power of Essential Oils Approach to Preserve Ras Cheese

Document Type : Original Article

Authors

¹ Food Hygiene and Control Department, Faculty of Veterinary Medicine, Menoufia University, Shebin Elkoum 32514, Egypt.

² Department of Dairy Research, Food Technology Research Institute, Agriculture Research, Center, Giza, Egypt.

³ Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt.

⁴ Dairy Science and Technology Department, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.

10.21608/ejchem.2025.374038.11567

Abstract

This study evaluated the effectiveness of whey protein-based edible coatings enriched with essential oils—moringa, pumpkin, turmeric, and jojoba—on the quality and shelf life of Ras cheese during a 120-day ripening period. Coated cheese samples were analyzed for chemical composition, microbial counts, and sensory properties. Moringa oil-enriched coatings exhibited the highest proteolysis (SN/TN: 42.78%) and volatile fatty acid levels (TVFA: 105.81 mL NaOH/100g), enhancing flavor development. Pumpkin oil coatings scored highest in flavor and appearance, reflecting improved sensory appeal. All essential oil coatings significantly inhibited coliforms and fungal growth, improving microbiological safety. These findings demonstrate the dual role of essential oil-based coatings as protective barriers and ripening modulators, offering a natural and sustainable alternative to synthetic cheese preservatives.

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