Preparation and Evaluation of Microencapsulated Fig Leaves Extract for Production Novel Processed Cheese Sauce | ||||
| Egyptian Journal of Chemistry | ||||
| Article 2, Volume 64, Issue 4, April 2021, Page 1665-1678 PDF (680.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2020.52706.3087 | ||||
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| Authors | ||||
Samah Elsayed  1; Hoda El-Sayed2; Heba H. Salama 3; Nabil Abd-Rabou4
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| 1Dairy department, National Research Center, Cairo, Egypt | ||||
| 2Dairy scince | ||||
| 3Dairy Department, National Research Centre, Egypt | ||||
| 4Dairy science, Food Industries and Nutrition Division, National Research Centre | ||||
| Abstract | ||||
| In the current study, microcapsules Functionalized with Lactobacillus helveticus with or without fig leaves extract were performed. The effects of fig leaves extract on probiotic strains; antioxidant/antimicrobial activities were studied. The morphological characteristics and efficiency of microcapsules were determined. The fig leaves extract possess total phenol content, antioxidant activity, and excellent antimicrobial properties against pathogens. All tested probiotics propagated well when using fig leaves extract especially with Lb. helveticus. The encapsulation efficiency was recorded 92.00 and 92.12 % for capsules form with alginate and skim milk, respectively. The impact of supplemented different microcapsules with cheese sauce on microbiological, physicochemical, melting, oil separation, coloring, and sensory properties were assessed during 50 days of cold storage. Supplemented cheese sauce with microcapsules loaded by Lb. helveticus with fig leaves extract eliminated molds and yeast growth and prolonged the shelf life. This supplemented improved physiochemical, melting, and sensory properties during the storage period. | ||||
| Keywords | ||||
| Fig leaves extract; antimicrobial activity; antioxidant properties; microencapsulation; cheese sauce | ||||
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