Ameliorate the processed cheese production by functional microcapsules loaded with mustard seed extract and Bifidobacterium bifidum

Abstract

The possibility of used the processed cheese as a new matrix for delivery microcapsules loaded with Bifidobacterium bifidum and mustard seed extract was evaluated. Mustard seed extract has involved 13 phenolic compounds identified by HPLC analysis. Microcapsules were fashioned using sodium alginate - chitosan mixture by an extrusion method and it's provided cells protection against gastrointestinal conditions. The scan electron microscopy showed round capsules with a diameter of 494.8 μm and microcapsules efficiency above 97% for B. bifidum and 90% for extract. The processed cheese was fortified with 1, 2, or 3% prepared Microcapsules. The chemical composition, textural parameters, and sensory properties of products were gained acceptable quality during storage time for three months. The Bifidobacterium bifidum viability in products contains 1 and 2% microcapsules was above 8 log cycles and 9 log cycles for 3%. The production of processed cheese with 1% and 2% microcapsules ranked the highest satisfactoriness at the end of the storage period. Therefore, fortified the processed cheese with functional microcapsules was considered a new processed cheese type and added extra nutrition value to the human.