The rule of biological and microbial safety in Hissopus officinalis extract for influencing mozzarella cheese functionality

Abstract

Mozzarella was identified as one of the most extensively consumed dairy products. The aim of this study was to investigate the effect of Hyssopus officinalis extract on microbial properties, antioxidant activity, and mozzarella storage. Ultrasound was applied to gain extract and tests, such as total phenolics, antioxidant attributes, and microbial investigation were accomplished. Physicochemical features, peroxide, sensory evaluation and microbial population were assessed on mozzarella including 0, 1.13 and 1.40 μg/mL Hissopus officinalis extract during 45 days. The highest phenolic content was observed in rosmarinic acid (60.33±2.31 mg/g) and Listeria monocytogenes was recognized as the most resistant microorganism in Hissopus officinalis. The physicochemical results were found to be standard and the lowest peroxide was detected in the sample with the highest extract amount (1.40 μg/mL) on the 45th day. The microbial evaluation showed that mentioned extract was effective to minimize survival of Escherichia coli and Listeria monocytogenes during storage. The reduction in contamination hazard of Escherichia coli almost 1 log CFU/mL was detected in treatment samples during storage. The Hissopus officinalis extract was spotted as the most appropriate agent to improve functional and sensory properties of mozzarella.