Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

  • Mirela A. JIMBOREAN University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Andrei BORŞA University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Delia MICHIU University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Ancuta M. ROTAR University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Cristina A. SEMENIUC University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Carmen R. POP University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Liana C. SALANŢĂ University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Dorin ŢIBULCĂ University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
  • Valentin A. BÂLTEANU University of Agricultural Sciences and Veterinary Medicine, Institute of Life Sciences, 3-5 Mănăștur Street, 400372, ClujNapoca (RO)
Keywords: Aloe vera; essential oils; goat milk; spreadable cheese

Abstract

The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.

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Published
2021-02-24
How to Cite
JIMBOREAN, M. A., BORŞA, A., MICHIU, D., ROTAR, A. M., SEMENIUC, C. A., POP, C. R., SALANŢĂ, L. C., ŢIBULCĂ, D., & BÂLTEANU, V. A. (2021). Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 49(1), 12001. https://doi.org/10.15835/nbha49112001
Section
Research Articles
CITATION
DOI: 10.15835/nbha49112001