Enhancing Ras Cheese Quality and Shelf Life with Allspice Extract Nanoemulsion

Jim Crocker
27th June, 2024

Enhancing Ras Cheese Quality and Shelf Life with Allspice Extract Nanoemulsion

Flow sheet diagram from study for preparation of dried allspice berry extract

Image adapted from: El-Sayed et al. / CC BY (Source)

Key Findings

  • The study was conducted to enhance the nutritional and functional properties of Ras cheese, a popular Egyptian hard cheese, by incorporating microencapsulated nanoemulsions of allspice berry extract
  • The allspice extract, in both its cured and nanoemulsion forms, showed significant antimicrobial effects against various microorganisms
  • Cheese supplemented with 1% microcapsules of allspice extract received the highest scores for flavor, body, and texture, with a high acceptance point of 93.62
The National Research Centre recently conducted a study to enhance the phenolic compounds and antioxidant content in Ras cheese by incorporating microencapsulated nanoemulsions of allspice berry extract[1]. This research aims to improve the nutritional and functional properties of Ras cheese, a popular Egyptian hard cheese, by leveraging the health benefits of allspice berries. In this study, the researchers prepared a nanoemulsion of allspice berry extract, which was then microencapsulated using a combination of maltodextrin, whey protein concentrate, and guar gum through a freeze-drying process. The microencapsulated extract was evaluated for its antimicrobial properties and phenolic compound content. Advanced techniques such as transmission electron microscopy (TEM) and Fourier-transform infrared spectroscopy (FT-IR) were employed to study the morphology of the microcapsules. The microcapsules were then added to Ras cheese at concentrations of 1%, 2%, and 3% (w/w) and stored for 120 days for ripening. The cheese samples were subsequently examined for chemical, microbiological, and sensory properties. The findings revealed that the allspice extract, in both its cured and nanoemulsion forms, exhibited significant antimicrobial effects against various microorganisms. The major phenolic compound identified in the allspice berry extract was gallic acid, with a concentration of 15,991 µg/g. The microencapsulation process achieved an efficiency of 80.97%, and the resulting microcapsules were spherical with a diameter of 380 µm, while the nanoemulsion core had a size of approximately 320 nm. The total lactic acid bacteria counts in all cheese samples gradually declined during the ripening period. Mold and yeast were not detected in fresh cheeses but appeared in the control cheese more than in the cheese with the extract. Additionally, the control cheese and the treated cheese samples with the extract showed lower titratable acidity, total nitrogen, soluble nitrogen, and ash ratios compared to the control cheese. The total volatile fatty acids (TVFAs) increased throughout the storage period in all cheese treatments. Sensory evaluation indicated that the acceptability of Ras cheese improved during the ripening period for all treatments. Among the different concentrations of microcapsules, the cheese supplemented with 1% microcapsules received the highest scores for flavor, body, and texture, with a high acceptance point of 93.62. This study builds on previous research in the field of food science and dairy products. For instance, the microencapsulation technique used in this study is similar to the one employed in a study where cold-pressed avocado oil was microencapsulated using whey protein isolate and maltodextrin[2]. The current study also aligns with the findings of another study that highlighted the benefits of fortifying dairy products with herbs and spices to enhance their nutritional and medicinal values[3]. Furthermore, the use of microencapsulation to improve the viability and sensory properties of dairy products has been previously demonstrated in a study involving labneh and Lactobacillus casei[4]. In conclusion, the incorporation of microencapsulated allspice berry extract into Ras cheese not only enhances its phenolic content and antioxidant properties but also improves its microbial safety and sensory attributes. This innovative approach could pave the way for developing functional dairy products with added health benefits, aligning with the growing consumer demand for nutritious and safe food products.

BiotechSpices

References

Main Study

1) Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

Published 26th June, 2024

https://doi.org/10.1007/s11947-024-03473-2

Related Studies

2) Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin.

https://doi.org/10.1080/02652040802075682

3) Potential application of herbs and spices and their effects in functional dairy products.

https://doi.org/10.1016/j.heliyon.2019.e01989

4) Assessment the viability properties of Lactobacillus casei strain using labneh as a carrier.

https://doi.org/10.17306/J.AFS.0583


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