Effectiveness of a Natural Preservative Based on Grapefruit Seeds to Replace the Chemical Preservative SIN202 in Cheese Production

Grapefruit seed extract is highly valued for its antibacterial and antifungal benefits, but unfortunately it is not available in the Algerian food industry or market in general. Our goal is to attempt the production of this extract as well as using two types of bought GSE, and then carry out an in-depth study to determine whether it could be used as a food preservative in the biggest nests of bacteria (Cheese). This article presents an experimental study aiming to replace the preservative E202 (or SIN202) aka Potassium sorbate in cheese production. We conducted laboratory tests to evaluate the effectiveness of grapefruit seeds as a natural preservative. The results showed remarkable antifungal effectiveness of GSE powder and GSE “Dioter” at a concentration of 2%, thus equalling the effectiveness of E202. The GSE Aroma-Zone enabled the inhibition of Staphylococcus Aureus, E.Coli and Candida Albicans at the lowest concentration of 0.5%, demonstrating its antibacterial and antifungal effectiveness, and surpassing the E202.