Potential application of spice and herb extracts as natural preservatives in cheese

Bin Shan, Yi Zhong Cai, John D. Brooks, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

99 Scopus citations


This study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (∼23°C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives.

Original languageEnglish
Pages (from-to)284-290
Number of pages7
JournalJournal of Medicinal Food
Issue number3
StatePublished - 1 Mar 2011
Externally publishedYes


  • antibacterial
  • antioxidants
  • food preservatives
  • lipid oxidation
  • spices and herbs


Dive into the research topics of 'Potential application of spice and herb extracts as natural preservatives in cheese'. Together they form a unique fingerprint.

Cite this