Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities

Abstract

Cheese consumers are increasingly seeking products that offer health benefits. White radish extract (Raphanus sativus L.) is considered a rich source of natural phenolic components, making it attractive to health-conscious consumers and permitting the creation of innovative products. This study was aimed to determine the phenolic compounds content of prepared white radish extract and evaluate its effect on probiotics. A desired ultra-filtration cheese (UF- soft cheese) was produced using L. plantarum NRRL B-4496 with concentrations of 2% and 0, 0.5, 1.0, and 1.5% radish extract to form the control, T1, T2, and T3 treatments. The cheese's microbiological, chemical, and sensory qualities were evaluated during 40 days of storage. The HPLC analysis found the radish extract was rich in phenols as chlorogenic acid, gallic acid, ellagic acid, methyl gallate, and rutin with the values 109.94, 46.75, 18.82, 16.08, and 7.10 μg/mL, respectively. Radish extracts enhanced probiotics by more than one log cycle. The counts of L. plantarum NRRL B-4496 were improved during storage, and the most counts were detected in the treatments fortified with 1.0 and 1.5% radish extract with counts reaching 10.80, and 10.96 log CFU/mL, respectively at the end of storage. The total solids and ash content increased with high concentrations of radish extract. The acidity of cheese increased during storage, and T3 had the highest acidity with a value 0.9. The sensory qualities of soft cheeses were boosted by the combination of radish extract compared to control cheese during their storage period. T1 and T2, in particular, showed the most notable improvements in the total score. Consequently, adding white radish extracts and probiotics to UF-soft cheese can position it as a healthier and more natural choice.