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<p>The food manufacturer sought to provide a healthy, natural product with an extended shelf life. Perishable foods such as semi-thick Ultra-high temperature (UHT) cream require preservatives to maintain stability and microbiological safety. The main challenge for manufacturers consists of providing a healthy, safe, natural product with a longer shelf life by adding a natural, plant-based preservative: garlic essential oil (<i>Allium sativum</i>). This study examines garlic essential oil as a natural alternative to synthetic preservatives, raising growing concerns about its adverse environmental and health impacts. Due to its antimicrobial, antifungal, and antioxidant properties, we investigated the effect of incorporating garlic essential oil into Semi-thick UHT cream by monitoring its physicochemical and microbiological quality at various storage temperatures (4&#xa0;°C, 20&#xa0;°C, 30&#xa0;°C, and 55&#xa0;°C) over 63 days. The results obtained indicated that the prepared product maintained good quality. Further, sensory analysis revealed that consumers preferred garlic essential oil cream over standard Semi-thick UHT cream, with the two products exhibiting different characteristics. This research demonstrated that essential oils can effectively replace synthetic preservatives in dairy products, offering a natural solution to enhance food safety, nutritional quality, and palatability.</p> Graphical abstract <p></p>

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Valorisation of Allium sativum essential oil as a natural preservative in dairy products: semi-thick UHT cream

  • 期刊论文

  • 发表日期：

    2026年6月20日

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  • Mohamed Mendili,
  • Chedia Aouadhi,
  • Jamila Ben Salem,
  • Eya Ben Moussa,
  • Ayda Khadhri

摘要

The food manufacturer sought to provide a healthy, natural product with an extended shelf life. Perishable foods such as semi-thick Ultra-high temperature (UHT) cream require preservatives to maintain stability and microbiological safety. The main challenge for manufacturers consists of providing a healthy, safe, natural product with a longer shelf life by adding a natural, plant-based preservative: garlic essential oil (Allium sativum). This study examines garlic essential oil as a natural alternative to synthetic preservatives, raising growing concerns about its adverse environmental and health impacts. Due to its antimicrobial, antifungal, and antioxidant properties, we investigated the effect of incorporating garlic essential oil into Semi-thick UHT cream by monitoring its physicochemical and microbiological quality at various storage temperatures (4 °C, 20 °C, 30 °C, and 55 °C) over 63 days. The results obtained indicated that the prepared product maintained good quality. Further, sensory analysis revealed that consumers preferred garlic essential oil cream over standard Semi-thick UHT cream, with the two products exhibiting different characteristics. This research demonstrated that essential oils can effectively replace synthetic preservatives in dairy products, offering a natural solution to enhance food safety, nutritional quality, and palatability.

Graphical abstract