Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds | ||||
| Egyptian Journal of Chemistry | ||||
| Article 11, Volume 63, Issue 8, August 2020, Page 2921-2931 PDF (1.92 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2020.23381.2388 | ||||
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| Authors | ||||
Atif Farrag Farrag1; Hamdy Zahran 2; Mohamed Fawzy Al-Okaby3; Mohamed Morsy El-Sheikh4; Tarek Nour Soliman  5
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| 1Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt. | ||||
| 2Fats and Oils Dept., Food Industries and Nutrition Division, National Research Centre, Dokki, Cairo, Egypt | ||||
| 3Fats and Oils Research Dep. Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt. | ||||
| 4Dairy Department, Food industries and Nutrition Division, National Research Centre, Dokki, Cairo, Egypt | ||||
| 5Dairy Department, Food Industries and Nutrition Division, National Research Centre, El-Buhouth st, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Background and Objective: White soft cheese is one of the most popular, high nutritional and healthy dairy products in Egypt. The Olive cake and mill waste-water are natural sources of phenolic compounds enriched with natural antioxidants. The aim of this work was the use of milk proteins as carriers for olive polyphenolic extract and its use it in the production of white soft cheese. Materials and Methods: polyphenols were extracted from olive mill waste. Maltodextrin (MD) with whey protein isolate (WPI) and skim milk powder (SMP) were used to entrap olive polyphenols extract. Encapsulation efficiency (EE), particle size, Zeta potential and electron microscopy for the prepared capsules were assessed. White soft cheese fortified with polyphenol capsules was made. The polyphenols content, antioxidant activity, texture profiles and sensory properties of cheese were followed. Results: The SMP/MD mixture gives better encapsulation efficiency of 90.08%, while the combination between MD with WPI at ratio 50:50 improved the encapsulation efficiency up to 88.42%. Capsules prepared with the use of SMP/MD mixture less mean diameter of 189 nm compared with using WPI: MD 50:50 which recorded 270.3 nm. Also, capsules prepared with SMP/MD mixture showed zeta potential of -39.75 mV while that prepared using WPI with MD showed -13.7 mV. Electron microscopy revealed that SMP capsules had diameter of 122.04 nm compared to 262.07 nm for WPI capsules. White soft cheese with fortification by olive polyphenols capsules had high total solids and protein contents and almost constant antioxidant activity during 30 days of cold storage. Hardness, gumminess, and chewiness of cheese fortified with polyphenols capsules increased significantly (P˂ 0.05) compared to control samples. Also, it gained higher total acceptability scores compared to control. Conclusion: Milk proteins can be used successfully to encapsulate olive polyphenols and polyphenols capsules can be used in the production of healthy white soft cheese. | ||||
| Keywords | ||||
| Milk proteins; Olive polyphenols; Encapsulation; Electron microscopy; White soft cheese; Cheese texture profile | ||||
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