https://doi.org/10.17113/ftb.62.02.24.8421

article in press

Assessing the Functional and Sensory Characteristics of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Gülfem Ünal^*, Didem Ekin Akyıl and Ayşe Sibel Akalın

Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Bornova, Izmir, Turkey

Article history:

Received: 2 November 2023

Accepted: 29 May 2024

Keywords:

oregano; rosemary; Lor cheese; probiotic viability; antioxidant activity

Summary:

Research background. Some herbs are preferred to provide functional properties to foods due to especially their antibacterial and antioxidant characteristics. On the other hand, modified atmosphere packaging takes attention as an alternative to vacuum packaging in order to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, it is preferred to use different packaging methods such as modified atmosphere packaging. Besides, the addition of herbs both gives flavor to the cheese and improves its functional properties.

Experimental approach. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) were added to probiotic whey cheese (Lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere (MAP) (80 % CO₂ and 20 % N₂) or vacuum packaging. Physicochemical, microbiological and sensory properties, and antioxidant and proteolytic activities of cheese samples were determined.

Results and conclusions. The herb addition did not negatively affect the viable counts of B. lactis and L. acidophilus and cheese samples contained both probiotic bacteria minimum 8 log CFU/g for 35 days. MAP enhanced the viability of B. lactis and L. acidophilus in rosemary added cheese in the first few weeks of storage, respectively when compared to vacuum packaging. The addition of herb significantly increased the total phenolic content and antioxidant activity both under MAP and vacuum. MAP improved the antioxidant activity more than vacuum packaging in herb added Lor cheeses on 14th and 28th days. Lor cheese containing rosemary under MAP condition exhibited the highest DPPH^• (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also proteolytic activity throughout the storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the storage period. The fortification with herb and MAP provide advantage in the production of whey cheese. The use of rosemary and packaging under modified atmosphere allow to obtain high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in Lor cheese.

Novelty and scientific contribution. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (Lor). The study shows that the functional properties of whey cheese can be improved by using different herbs and under different packaging conditions. Among the features researched in the product, especially improving the viability of probiotic bacteria is very valuable for human health. Thus, it contributes to functional food science and enables the use of these parameters in some other foods.