Investigating the phytochemical effects of peony essential oil on low-salt rind cheese

Mohadeseh Eslami Kanafi¹ Abbas Hajipour²

1) Professor, Alborz University of Applied Sciences, Iran.
2) Student at Ershad Non-Governmental High School, Lahijan, Iran.

IOI Code : AAGF-ABBAZZ
Publication : 9th International Conference on Applied Researches in Science & Engineering (carseconf.com/9th)
Abstract :
    In this study, the aim of investigating the effect of peony essential oil on the physicochemical, microbial, and sensory properties of low-salt skin was to produce functional product sheets.Therefore, after preparing cheese treatments containing celandine essential oil at concentrations of (0, 0.02, 0.04, and 0.06%), physicochemical, microbial, and sensory evaluations were performed from a qualitative and quantitative point of view during 30 days of storage.The results of the qualitative evaluation showed that the acidity percentage, mold and yeast counts, and sensory evaluation of the studied treatments significantly increased with increasing storage time and increasing percentage concentrations, while the pH of the treatments decreased.For this reason, according to the results of this study, it can be stated that during cheese ripening and storage, the application of yarrow essential oil to low-salt rind cheese, in addition to its antimicrobial properties, is of great importance in the quality process of the final product and its promotion in the household food basket as a healthy and quality nutrition for patients with high blood pressure.

Keywords : centella asiatica essential oil low salt rind cheese antimicrobial properties functional product high blood pressure