Microbial quality of cooking butter after addition of curcumin extract during refrigerated storage

Abstract

Cooking butter is a popular type of food consumed in Egypt. However, its microbial quality may deteriorate during conventional production methods, potentially leading to health risks. The shelf life of cooking butter can be extended by incorporating natural preservatives. Curcumin extract is one such natural compound known for its antimicrobial properties. The objective of this study was to assess the microbial quality of cooking butter stored at 5±1°C for 30 days after the addition of curcumin extract at concentrations of 2% and 4% (v/w). The butter samples were analyzed for the presence of coliforms, fecal coliforms, E. coli, psychrotrophic bacteria, lipolytic bacteria, enterococci, yeasts, and molds at several intervals, including the initial time, the second day, and then weekly until the end of the storage period. The results revealed that both 2% and 4% curcumin extract significantly reduced all investigated microbial counts during the storage period from the first to the last week, with a more pronounced reduction observed at the 4% concentration. The sensory evaluation confirmed that the curcumin-enriched butter exhibited desirable attributes. These findings indicate that curcumin extract is a potent antimicrobial agent, capable of reducing microbial contamination in cooking butter during refrigerated storage, offering a safer alternative to artificial preservatives.