Withania somnifera fruit extract is effective in controlling microbial growth and lipid oxidation and improves the functional value of cheese

Abstract

Withania somnifera is a plant well known for its antioxidant, antimicrobial and medicinal properties and has been widely used for these benefits. W. somnifera fruit extract was used to improve the functional value and storage stability of cheese using kalari, a popular Himalayan cheese, as a food-model system. Different levels (0.0–0.7%) of the extract were used for preparing the cheese and an optimum level of 0.5% (T0.5) was found. The cheese samples (T0.5 and control) were evaluated for various storage-stability parameters during 4 weeks of refrigerated storage (4 ± 1 °C). The functional value of the product (T0.5) was evaluated in oxidative-stress-induced rats in 4 weeks feeding trial. The addition of the extract (T0.5) significantly (P < 0.05) improved the lipid-oxidative and microbial-stability of the treated samples and also improved sensory quality at the end of the storage period. Inclusion of the extract-enriched cheese in the rats’ feed ameliorated the impact of oxidative stress on the Wistar rats and showed a significant decrease in liver marker enzymes, lipid-peroxidase activity and relative liver and spleen weights whereas a significant increase was observed in endogenous antioxidant enzymes levels and body weight. Thus, the addition of the extract improved the storage stability and functionality of the cheese.