Functional Properties of Spice Encapsulated and Probiotic Fermented Cottage Cheese Powder

Lim, Kenneth Kai Lun (2025) Functional Properties of Spice Encapsulated and Probiotic Fermented Cottage Cheese Powder. Masters thesis, Tunku Abdul Rahman University of Management and Technology.

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Abstract

This study investigated the impact of spice encapsulation and probiotic fermentation on the functional properties of spice-fortified cottage cheese powder. The effects of fortification with different spices extracts (cinnamon, garlic clove, garlic skin, red onion bulb, and red onion skin), encapsulation using kappa-carrageenan, and probiotic fermentation with Lactiplantibacillus plantarum TAR4 on the antioxidant, anti-inflammatory, and anti-obesity activities of foam-mat freeze-dried cottage cheese powder were investigated. Among the spice-fortified cheese powders, the one with the highest bioactivity was selected to determine the interplay between spice encapsulation and probiotic fermentation in relation to the chemical, physical, physicochemical, and sensory properties of the selected cheese powder. Among the spice extracts, red onion skin (ROS) extract exhibited the highest (p < 0.05) antioxidant (2, 2-diphenyl-1-picrylhydrazyl, DPPH activity of 41.85 ± 1.87% and ferric reducing antioxidant power, FRAP of 414.67 ± 26.03 mg FeSO4E/g), anti-inflammatory (anti-lipoxygenase, anti-LOX activity of 46.05 ± 1.56%), and anti-obesity (pancreatic lipase inhibition, PLI activity of 79.97 ± 2.31%) activities. After simulated gastrointestinal digestion, the ROS-fortified fermented cheese powder showed the highest (p < 0.05) DPPH activity (18.91 ± 0.75%) and FRAP (76.53 ± 0.19 mg FeSO4E/g), while the encapsulated ROS-fortified cheese powder had the highest anti-LOX activity (13.18 ± 1.74%). Additionally, the encapsulated ROS-fortified fermented cheese powder exhibited the highest albumin denaturation inhibition (ADI) (85.56 ± 0.90%) and PLI (26.37 ± 1.04%) activities. The ROS-fortified cheese powders had comparable protein content (53.34 – 54.87%) and lower fat content (5.21 – 6.90%) than the control. The ROS-fortified fermented cheese powder exhibited the highest (p < 0.05) total phenolic content (TPC) of 73.24 ± 0.52 mg GAE/g, while the encapsulated ROS-fortified fermented cheese powder had the highest total flavonoid content (TFC) of 4.81 ± 0.12 mg QE/g after digestion. ROS fortification increased the redness and yellowness of the cheese powders. Sensory evaluation revealed no significant difference (p > 0.05) in flavour, aroma, and texture between ROS-fortified and control cheese powders, though ROS fortification made the colour more distinct. Overall, ROS extract is a promising bioactive additive for cottage cheese powder, demonstrating improved bioactivity. This study provides insights into spice-fortified cheese powders by integrating bioactive spice extracts, encapsulation, and probiotic fermentation, paving the way for nutrient-rich and functional dairy products with enhanced health benefits.