This study examined the effect of adding selected plant species on the antioxidant and antimicrobial properties of Janj cheese. Twelve cheese samples were prepared in two batches, each including one control sample and five samples enriched with oregano (Origanum vulgare), basil (Ocimum basilicum), parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), and chives (Allium schoenoprasum). The first batch contained 0.50%, while the second batch had 1.00% concentrations of the plants. Total phenols, flavonoids, and non-flavonoid compounds were measured. Antioxidant activity was assessed through FRAP, DPPH, and ABTS assays. Antimicrobial activity was evaluated using the agar dilution method against four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus) and two Candida albicans strains. The results revealed a statistically significant increase (p<0.05) in antioxidant activity in the plant-enriched cheese samples, emphasizing their potential as natural sources of antioxidants. However, none of the cheeses showed antimicrobial activity under the tested conditions. In conclusion, the incorporation of these selected plant species improves the biological and functional properties of Janj cheese, supporting its potential as a nutritionally enhanced product.

This study explores the use of natural plant extracts as a sustainable method to enhance the quality and safety of long-life sausages by incorporating them into natural edible casings. Ethanol (E) and aqueous (A) extracts of blackthorn (BT) and red cherry (RC), as well as their ethanol and water-based solutions, were prepared and analysed for their antioxidant and antimicrobial properties. The analyses included the quantification of total phenols, non-flavonoids, flavonoids, flavonols, and anthocyanins, along with antioxidant activity assessments using FRAP, DPPH, and ABTS assays. Antimicrobial efficacy was tested against Gram-positive and Gram-negative bacteria (Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella enterica) and mold Penicillium expansum via agar dilution methods to determine MIC and MBC/MFC.

Results showed that ethanol extracts had higher antioxidant activity than aqueous ones (p<0.05), with the ethanol extract of blackthorn (EBT) containing the highest levels of phenolics (54.11 mg GAE/g d.e.) and exhibiting the strongest antioxidant, antimicrobial, and antifungal activities. Casings treated with EBTE (ethanol BT extract dissolved in ethanol) demonstrated significant antibacterial properties, particularly against Gram-negative bacteria. This study confirms that plant-extract-enriched natural casings can protect against oxidation and microbial spoilage, thereby enhancing the overall quality and safety of dry-cured sausages.