Manufacturing of processed cheese that is enhanced with β-Carotene that is derived from waste carrots.

Document Type : Original Article

Authors

1 Dairy department, Faculty of agriculture, Al-Azhar University, Cairo

2 Department of Dairy, National Research Centre, 12622 Dokki, Cairo, Egypt

3 Department of Fats and Oils, National Research Centre, 12622 Dokki, Cairo, Egypt

Abstract

Emulsions of oil in water have shown to be successful in carrying lipophilic bioactive substances. In this research, β-Carotene has been extracted from dried carrot waste by ultrasound-assisted sunflower oil at different levels from carrot powder/oil (1, 3, and 5% carrot powder) to oil (w/w). After comparing the oil’s stability with Rancimat and estimating its carotenoids, Whey protein isolate (WPI) was next used as a biopolymer to form a nanoemulsion with β-carotene. The nanoemulsion was then added to processed cheese blends and evaluated for microbiological, chemical, and physical characteristics. Results showed an increase in oxidative stability, small droplet sizes, and retention of 80-70% of β-Carotene when exposed to pasteurization and sterilization temperatures. The emulsion also had no effect on chemical attributes. The most effective treatment was 15% NEβC, receiving a 4 out of 5 score in terms of sensory evaluation. The research recommends using NEβC in cheese manufacturing and exploring its use in other dairy products.

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