|
Abstract
|
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE)
nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum,
and its characteristics and antioxidant activity (AA) were evaluated. The free CSE
(F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their
physicochemical, sensory properties, AA, and oxidative stability were examined. The
particle size, polydispersity index, zeta potential, and encapsulation efficiency of
CSE nanocapsules were 59.23 nm, 0.328, −44.47 mV, and 80.06%, respectively. The
CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The
moisture, dry matter, fat, and protein content of cheese samples were in the range
of 52.64%–53.31%, 46.69%–47.36%, 19.02%–19.28%, and 16.88%–17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they
did not have clear color differences. During storage, the acidity, hardness, chewiness,
and peroxide value of cheeses increased, while the pH, total phenol content, and AA
decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes
during storage and significantly increase the AA and oxidative stability. Initially, F-CSE
cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher.
The CSE, especially E-CSE, did not have an adverse effect on the sensory properties
of cheese. Based on the results of this study, it can be concluded that it is possible to
manufacture a functional cheese using E-CSE.
|