Preparation and Evaluation of Microencapsulated Fig Leaves Extract for Production Novel Processed Cheese Sauce

Abstract

In the current study, microcapsules Functionalized with Lactobacillus helveticus with or without fig leaves extract were performed. The effects of fig leaves extract on probiotic strains; antioxidant/antimicrobial activities were studied. The morphological characteristics and efficiency of microcapsules were determined. The fig leaves extract possess total phenol content, antioxidant activity, and excellent antimicrobial properties against pathogens. All tested probiotics propagated well when using fig leaves extract especially with Lb. helveticus. The encapsulation efficiency was recorded 92.00 and 92.12 % for capsules form with alginate and skim milk, respectively. The impact of supplemented different microcapsules with cheese sauce on microbiological, physicochemical, melting, oil separation, coloring, and sensory properties were assessed during 50 days of cold storage. Supplemented cheese sauce with microcapsules loaded by Lb. helveticus with fig leaves extract eliminated molds and yeast growth and prolonged the shelf life. This supplemented improved physiochemical, melting, and sensory properties during the storage period.