Production of Processed Cheese Supplemented with Curcumin Nanoemulsion

Abstract

In this study, curcumin nanoemulsion (CR-NE) was used in the preparation of processed cheese as a functional and healthy ingredient. Curcumin nanoemulsion showed higher antibacterial activity against Staphylococcus aureus, Clostridium sporogenes, Escherichia coli, Klebsiella pneumoniae and Pseudomonas marginalis strains. Curcumin nanoemulsion was added to processed cheese formula by ratio 2.5% and 5% (T1 and T2) to reach a final concentration of 25 mg and 50 mg of nanocurcumin/kg processed cheese, respectively, and physicochemical, textural, microstructure, and organoleptic properties were tested. The results showed that the addition of CR-NE improved the physicochemical, microstructure, and textural properties of processed cheese during cold storage at 4°C for 60 days. Curcumin nanoemulsion decreased the loss of moisture during storage. The hardness of cheese containing CR-NE was slightly changed during storage compared with control samples. The T1 samples recorded the best sensory evaluation scores compared with T2 samples. No significant differences were found in acceptability between T1 samples and control samples during storage. The T1 processed cheese samples obtained represent high quality and healthy product that adds value to the dairy sector.