Evaluation of antioxidant and antimicrobial potential of rutin in combination with butylated hydroxytoluene in cheddar cheese

The objective was to evaluate the preservative potential of rutin in combination with butylated hydroxytoluene (BHT) in cheese. Cheddar cheese was prepared with various combinations of rutin (10-60 ppm) and BHT (60-240 ppm) along with positive (200 ppm BHT) and a negative control. Tests for antioxidant, storage stability, microbiological and sensory evaluation were performed at 0, 30, 60, and 90 days. Two-way analysis of variance was applied at p < .05 followed by a post hoc test. Rutin in combination with BHT has significant effect on total phenolic contents and antioxidant activity in linoleic acid at all concentrations. Dose-dependent significant impact on lipolysis, microbiological stability and sensory attributes, flavor, taste, and overall acceptability was observed when compared with control, however, it has no effect on color. It can be concluded that low doses of rutin (40 ppm) with BHT (180 ppm) can increase cheddar cheese stability without adverse effect on sensory attributes. Practical applications It is always needed to explore natural food preservatives to minimize the use of chemicals due to their adverse health effects. This study shows that rutin can be utilized as natural preservative in cheese as well as can be evaluated in other dairy and bakery products.

Automated summary

The combination of rutin with BHT has a significant impact on the stability and sensory attributes of cheese, but has no effect on color. A combination of 40 ppm rutin and 180 ppm BHT can increase the stability of cheese without adverse effects on sensory attributes.