Mentha Leaf Extracts and Oils: A Novel Approach to Enhance the Flavor and Shelf Life of Soft Cheese

Background: The culinary world is dynamic, in which flavors, textures, and preservation techniques are vital to creating pleasing and sustainable food offerings. However, food spoilage is a complex issue resulting from various factors across the food production chain. Mint, a plant known for its aromatic leaves and diverse applications, contains volatile oils and bioactive compounds with potential benefits in food preservation and enhancement.Objectives: This study explores the potential of Mentha leaf extracts and oils to enhance the flavor and extend the shelf life of soft cheese. Methods: Three extraction techniques (alcoholic, aqueous, and essential oil distillation) were applied to fresh mint leaves collected in Najaf City, Iraq. With Mentha leaf extract integration, soft cheese production involves traditional and innovative processes. The quality assessment included pH analysis, sensory evaluation, protein profiling, lipid, ash, carbohydrate, and moisture content determination.Results: The results indicated that mint oil extracts exhibited significant antioxidant activity, surpassing previous studies. The sensory evaluation demonstrated improved texture and color in cheese samples with mint oil extracts. Furthermore, mint oil extracts inhibited the growth of bacterial (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Enterococcus faecalis) and fungal (Aspergillus flavus, Penicillium italicum) contaminants.Conclusion: This study highlights the potential of Mentha leaf extracts and oils to improve soft cheese quality and shelf life. The findings contribute to a greater understanding of natural preservatives in food production and open avenues for innovative culinary applications.

Mentha Leaf Extracts and Oils: A Novel Approach to Enhance the Flavor and Shelf Life of Soft Cheese Keywords:

Culinary innovation , Food preservation , Mentha leaf extracts , Soft cheese enhancement , antioxidant properties , Microbial inhibition