Natural biopreservation of yogurt with cinnamon and chamomile essential oils: Microbial stability, physicochemical changes, and sensory acceptance

Abstract

Introduction. Yogurt is a fermented dairy product with probiotic benefits, in addition to being nutritious; however, it is highly susceptible to microbial spoilage, particularly by molds and yeasts. In response to the growing demand for clean-label food alternatives, natural preservatives such as essential oils have emerged as promising options to enhance yogurt shelf life and safety. Objective. To evaluate the effects of natural biopreservation using cinnamon (Cinnamomum verum) and chamomile (Matricaria chamomilla L.) essential oils on quality and shelf-life of yogurt. Materials and methods. Different formulations were prepared with 0.05% and 0.10% of each essential oil, individually and in combination, and stored at 4 °C for 42 days. The physicochemical properties, sensory attributes and microbial counts (days 1, 21, and 42) were analyzed. Results. It was observed that both essential oils, particularly cinnamon alone and in combination with chamomile, at 0.05%, significantly inhibited the growth of molds and yeasts without negatively affecting pH, titratable acidity, or syneresis. The 0.05% concentration maintained better sensory acceptance, preserving desirable taste, aroma, texture, and overall quality; while formulations with 0.10% concentrations presented slightly altered flavor but remained within acceptable limits. The application of both essential oils combined provided synergistic antimicrobial effects and enhanced shelf life while preserving product quality. Conclusions. These findings support the use of cinnamon and chamomile essential oils as effective natural biopreservatives for yogurt, aligning with clean-label trends and improving both food safety and consumer satisfaction.