This project focuses on developing a novel fresh cheese enriched with microcapsules (MC) containing microbial strains with bioactive/antimicrobial properties and plant extracts rich in functional compounds to enhance health benefits, safety and shelf-life. MC were formulated with co-emulsified microbial strains of Lactococcus lactis (LcL), Lacticaseibacillus paracasei (LbP) and Lb. rhamnosus (LbR) species and functional plant extracts (blackcurrant, black carrot, elderberry, Moringa, Alchemilla, grape stalk) using chitosan or whey protein coatings at different concentrations. 108 MC combinations were analyzed over 30 days of storage at 4°C, assessing encapsulation efficiency (EE%), microbial viability, and polyphenol retention. The highest EE% was observed for LcL and LbP together with blackcurrant and moringa coated with chitosan, and LbP with elderberry and whey proteins coating. After 30 days at 4°C, viability losses were around 1.9 log CFU/g, and LbP with moringa and blackcurrant in whey protein exhibited the best performance in terms of EE%. Grape stalk and blackcurrant extracts showed the highest polyphenol retention. Based on these results, further work will focus on Alchemilla, elderberry, and moringa for LcL and Alchemilla, elderberry, and blackcurrant for LbP/LbR using whey protein as coatings. These MC will be used for model-cheeses production that will be analysed by Nuclear Magnetic Resonance for the delineation of their characteristic profile. Alongside a consumer survey for 1,000 participants will assess acceptance of novel dairy products toward innovation, risk-benefit perception and willingness to adopt sustainable food technologies. This study was carried out within the ONFoods2 and received funding from the European UnionNext-GenerationEU (PNRR-MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.3–D.D. 1550 11/10/2022, PE00000003).
Encapsulation of bacteria and plant extracts for enhancing safety and health in fresh cheese
Giulia Dallavalle;
2025
Abstract
This project focuses on developing a novel fresh cheese enriched with microcapsules (MC) containing microbial strains with bioactive/antimicrobial properties and plant extracts rich in functional compounds to enhance health benefits, safety and shelf-life. MC were formulated with co-emulsified microbial strains of Lactococcus lactis (LcL), Lacticaseibacillus paracasei (LbP) and Lb. rhamnosus (LbR) species and functional plant extracts (blackcurrant, black carrot, elderberry, Moringa, Alchemilla, grape stalk) using chitosan or whey protein coatings at different concentrations. 108 MC combinations were analyzed over 30 days of storage at 4°C, assessing encapsulation efficiency (EE%), microbial viability, and polyphenol retention. The highest EE% was observed for LcL and LbP together with blackcurrant and moringa coated with chitosan, and LbP with elderberry and whey proteins coating. After 30 days at 4°C, viability losses were around 1.9 log CFU/g, and LbP with moringa and blackcurrant in whey protein exhibited the best performance in terms of EE%. Grape stalk and blackcurrant extracts showed the highest polyphenol retention. Based on these results, further work will focus on Alchemilla, elderberry, and moringa for LcL and Alchemilla, elderberry, and blackcurrant for LbP/LbR using whey protein as coatings. These MC will be used for model-cheeses production that will be analysed by Nuclear Magnetic Resonance for the delineation of their characteristic profile. Alongside a consumer survey for 1,000 participants will assess acceptance of novel dairy products toward innovation, risk-benefit perception and willingness to adopt sustainable food technologies. This study was carried out within the ONFoods2 and received funding from the European UnionNext-GenerationEU (PNRR-MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.3–D.D. 1550 11/10/2022, PE00000003).
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