Effect of encapsulated olive leaf extract on the physicochemical, rheological and antioxidant properties of Cantal-type cheese

This research evaluated how encapsulated olive leaf extract (E-OLE) influences the quality characteristics of Cantal-type cheese during 63 days of refrigerated storage at 2 °C. Cheeses were enriched with varying levels (1.0 %, 2.0 %, and 3.0 % w/w) of either free (OLE) or encapsulated (E-OLE) olive leaf extract. Multiple quality parameters were systematically assessed, including composition, physicochemical properties, antioxidant capacity, textural profile, microbial counts, rheological behaviour, and colour. The results indicated that E-OLE supplementation led to significant modifications in cheese composition. Protein content and dry matter increased proportionally with extract concentration, whereas fat content and chloride levels showed an inverse relationship. Both OLE and E-OLE demonstrated strong antioxidant effects, as measured by enhanced total phenolic content and improved ABTS radical scavenging capacity. Microbiological analysis revealed reduced total aerobic mesophilic counts in treated samples. Textural evaluation showed that E-OLE incorporation resulted in firmer, more cohesive cheeses with reduced elasticity. Colour measurements indicated a progressive darkening (decreased L* value) accompanied by increased red (a*) and yellow (b*) colour intensity. Viscoelastic assessment demonstrated temperature-dependent changes, with notable modifications in storage and loss moduli. The study concludes that E-OLE enrichment, particularly at the 3 % concentration, effectively enhances the functional properties of Cantal-type cheese while maintaining acceptable quality standards. These findings position E-OLE as a valuable natural additive for improving both the nutritional profile and shelf stability of cheese products.