Abstract
In the present study, a comparative analysis was undertaken on the possibilities of using olive oil in fresh spreadable cheese either emulsified or encapsulated. The changes in titratable acidity, active acidity and total Lactococcus count were recorded continuously throughout the storage period. At the end of the storage period, Lactococcus count in the samples with encapsulated oil were found to be slightly higher (7.7 and 7.8 log CFU.g-1 respectively) in comparison with the control sample (7.5 log CFU.g-1 ). A significantly higher content (P < 0.05) of unsaturated fatty acids (56.88 g per 100 g fatty acids) and a lower peroxide value of extracted fat (0.35 meqO2.kg-1 ) were found in the fresh spreadable cheese samples with 4% (w/w) encapsulated olive oil and extract of dill used as antioxidant in an amount of 0.003% (v/v). The addition of antioxidant (dill extract) further reduced oxidation process and enhanced cheese functionality. The sensory profile of the fresh cheeses, containing encapsulated oil, was better compared to the sensory profile of the products prepared with directly added olive oil (with or without added antioxidant).
Highlights
Vegetable oils are characterized by high levels of unsaturated fatty acids and presence of natural antioxidants - carotenes, vitamin E etc
The purpose of this study was to conduct a comparative analysis on the possibilities to include olive oil, either emulsified or encapsulated, in fresh cheese manufacture, as well as a natural antioxidant
Samples containing an antioxidant and olive oil the amount of lactic acid was the lowest, the values reported for the pH parameter were higher
Summary
Vegetable oils are characterized by high levels of unsaturated fatty acids and presence of natural antioxidants - carotenes, vitamin E etc. Several studies (Abdelhamid et al, 2018; Ramji, 2019) have recognized the beneficial effect of mono and polyunsaturated fatty acids in the prevention of various diseases. Monounsaturated oleic acid in the olive oil represents 50 -83% (w/w) of its unsaturated fatty acids. The favorable ratio of unsaturated to saturated fatty acids enhances the nutritional and biological value of olive oil (Liu et al, 2017). The creation of dairy products fortified with mono and polyunsaturated fatty acids is a promising perspective and a challenge to science as regards the prevention of lipid oxidation in the storage period (Lanier and Corl, 2015). The fortification of dairy products with unsaturated fatty acids requires the addition of antioxidants
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