{"id":11767,"date":"2026-10-31T14:24:43","date_gmt":"2026-10-31T14:24:43","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11767"},"modified":"2026-10-31T14:24:43","modified_gmt":"2026-10-31T14:24:43","slug":"study-of-the-effectiveness-of-the-essential-oil-of-peppermint-and-oregano-on-some-food-spoilage-agents-and-their-incorporation-it-into-cheese-food-packaging","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=11767","title":{"rendered":"Study of the Effectiveness of the Essential Oil of Peppermint and Oregano on Some Food Spoilage Agents and their Incorporation it into Cheese Food Packaging"},"content":{"rendered":"

Suha Habib*1<\/sup> and Rasha Kayali1<\/sup><\/strong><\/span><\/p>\n

1 Dept. of Food Science, Faculty of Agriculture, University of Aleppo, Aleppo. Syria.<\/span>
\n(*Corresponding author: Suha Habib, Email: suhabib1980@gmail.com<\/a>).<\/span><\/p>\n

Received: 20\/ 04\/2026\u00a0 \u00a0 Accepted: 1\/07 \/ 2026<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

This research was conducted in 2025 in the laboratories of the Food Science Department at the University of Aleppo, with the aim of studying the possibility of using both peppermint oil and Oregano essential oil in the manufacture of edible coatings to increase the shelf life of cheese. This study used peppermint essential oil to extend the shelf life of cheeses by examining the oil\u2019s effect on a number of foodborne microorganisms that cause spoilage. The research investigated the effects of both peppermint and oregano essential oils on the bacteria Bacillus cereus, Staphylococcus aureus, Pseudomonas alcaligenes, and Escherichia coli. Both oils showed good activity against the tested bacteria, with stronger inhibitory effects on Gram-positive bacteria than on Gram-negative ones. B. cereus was the most sensitive, followed by S. aureus, then E. coli, and finally P. alcaligenes. The minimum inhibitory concentration (MIC) of the tested oils\u2014the lowest concentration that prevents bacterial growth\u2014was also determined. Edible films were prepared from sodium caseinate and one batch of film was formulated with peppermint essential oil incorporated into the film matrix during production, while another batch contained oregano essential oil. Each film type was used to wrap white cheese made from cow\u2019s milk, and the wrapped cheeses were stored at 4\u00b0C for one week. Total bacterial counts were monitored daily for seven days using Plate Count Agar. The results showed that films containing essential oil preserved the cheese better than films without oil. The film containing oregano oil performed best, followed by the film with peppermint oil, and then the control. After one week of refrigerated storage, the bacterial counts were approximately -7\u00d7104 -102 4\u00d7106 CFU\/g respectively.<\/span><\/p>\n

Keywords:<\/strong> Oregano essential oil, Peppermint essential oil, Sodium caseinates, Edible film,Antibacteria activity, Cheese.<\/strong><\/span><\/p>\n

\u00a0Full paper in Arabic: PDF<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Suha Habib*1 and Rasha Kayali1 1 Dept. of Food Science, Faculty of Agriculture, University of Aleppo, Aleppo. Syria. (*Corresponding author: Suha Habib, Email: suhabib1980@gmail.com). Received: 20\/ 04\/2026\u00a0 \u00a0 Accepted: 1\/07 \/ 2026 Abstract:\u00a0 This research was conducted in 2025 in … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11767","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11767"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11767\/revisions"}],"predecessor-version":[{"id":11770,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/11767\/revisions\/11770"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}