Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion

Abstract

Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil–whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil–whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.

Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum ethanolic and methanolic extracts

“…The occurrence of several bioactive compounds has been confirmed by the phytochemical screening of thyme extracts. These bioactive compounds include terpenoids, tannins, and flavonoids, which have antitumor, antimicrobial, hypoglycemic, hematological, and antioxidant properties (Irfan et al, 2023 ).…”

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

“…Cheese is a healthy and nutritious food presented in a variety of flavors, textures, and forms. In the global market, it is available in more than 2000 varieties of different tastes, flavors, and forms (Almena‐Aliste & Mietton, 2014 ; Irfan et al, 2023 ). Ripened type cheese varieties like Cheddar cheese possess zero or reduced quantities of lactose.…”

“…Cheese variety, processing technology, and ripening time, temperature are considered during the selection of starter cultures (Lollo et al, 2013;Murtaza, Anees-Ur-Rehman, et al, 2022).Cheese is a healthy and nutritious food presented in a variety of flavors, textures, and forms. In the global market, it is available in more than 2000 varieties of different tastes, flavors, and forms (Almena-Aliste & Mietton, 2014;Irfan et al, 2023). Ripened type cheese varieties like Cheddar cheese possess zero or reduced quantities of lactose.…”