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Physicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin

Abstract:

The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical and sensory properties was investigated. Nanoemulsified curcumin was prepared by the thin-film hydration-emulsification and ultrasonication methods, and added to Pelibuey sheep milk at 5, 7.5, and 10 ppm of curcumin to make enriched Manchego-type cheeses. The curcumin content of the enriched cheeses was determined by high-performance liquid chromatography. The average curcumin retention coefficient was 0.83 ± 0.03. The total phenolic content and antioxidant activity according to the FRAP and DPPH assays increased in the curcumin-enriched cheeses as compared to the control cheese. No significant differences were observed in the moisture, protein, fat, and ash contents, nor in water activity and yield; however, significant differences were observed in the soluble nitrogen and free fatty acid contents and colour. According to surveyed panellists, the addition of nanoemulsified curcumin to cheese modified its colour, odour, and appearance, but not its flavour, texture, and overall acceptability. The present work highlights the potential of incorporating nanoemulsified curcumin in Manchego-type cheese to enhance its beneficial health effects.