Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

Abstract

The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

“…Pérez‐Soto et al ( 2021 ) also reported a significant increase in the phenol content and antioxidant activity of fresh cheese due to the incorporation of Opuntia oligacantha microcapsule and nano‐emulsion to cheeses. Matseychik et al ( 2019 ) also found that adding rowanberry extract capsules to cottage cheese dessert significantly increased antioxidant activity. Farrag et al ( 2020 ) demonstrated that in white fresh cheeses containing free olive polyphenols extract during the 30‐day storage period, the phenol content and antioxidant activity significantly decreased, but in cheeses containing encapsulated extract, no significant change in these functional parameters was observed over time.…”

“…Flores‐Mancha et al ( 2021 ) demonstrated that the addition of beet extract‐loaded capsules to the yogurt had no significant effect on the pH and acidity, and during the storage, the pH values of samples decreased. Matseychik et al ( 2019 ) reported that the acidity value of cottage cheese dessert containing rowanberry extract capsules was higher than that of the control. In the study conducted by Balabanova et al ( 2020 ), the incorporation of encapsulated pepper extracts to the Labneh cheese did not show a significant effect on the pH and acidity of the samples, and the pH and acidity of cheeses decreased and increased during storage, respectively.…”

“…In encapsulation, various materials such as lipids, proteins, or carbohydrates are used to coat the bioactive compounds and agents (Esmaeilzadeh Kenari & Razavi, 2022 ; Ghobadi et al, 2021 ; Gómez‐Estaca et al, 2015 ). Recently, the functional activity of encapsulated bioactive compounds and herbal extracts in different dairy products, especially cheeses and yogurts, has been reported (Farrag et al, 2020 ; Flores‐Mancha et al, 2021 ; Matseychik et al, 2019 ; Motevalizadeh et al, 2018 ; Pérez‐Soto et al, 2021 ).…”

“…Recently, the functional activity of encapsulated bioactive compounds and herbal extracts in different dairy products, especially cheeses and yogurts, has been reported (Farrag et al, 2020;Flores-Mancha et al, 2021;Matseychik et al, 2019;Motevalizadeh et al, 2018;Pérez-Soto et al, 2021).…”

“…Pérez-Soto et al (2021), Tripaldi et al (2020), El-Den (2020) also reported a decrease in the pH and increase in acidity values of fresh and ricotta cheeses during the storage period. Flores-Mancha et al (2021) demonstrated that the addition of beet extract-loaded capsules to the yogurt had no significant effect on the pH and acidity, and during the storage, the pH values of samples decreased Matseychik et al (2019). reported that the acidity value of cottage cheese dessert containing rowanberry extract capsules was higher than that of the control.…”