Merging microencapsulated garlic extract as a bioactive ingredient into manufacturing functional soft cheese

The study aimed to produce a functional soft cheese with garlic extract (GE). First, the GE was encapsulated using gum Arabic (GA) and whey protein isolate, and its characteristics [zeta-potential, particle size, Coacervates yield, Encapsulation efficiency and polydispersity index, scanning electron microscope (SEM)] were evaluated. The free GE (FGE) and encapsulated GE (EGE) were then added to UF-soft cheese formulation (0.2 and 0.4% w/w). The samples were kept for 30 days in a refrigerator and their physicochemical, sensory properties, Texture profile, SEM and radical-scavenging activity were examined. EGE UF-soft cheese exhibited more free-radical scavenging activity than FGE at the same concentration and control, 25.14, 22.12, and 13.64%, respectively. The EGE-fortified cheese had a harder and gummier texture, a more noticeable change than the FGE and control cheese. In comparison to FGE-fortified and control, the sensory attribute representing overall quality, especially that fortified with 0.2% EGE displays the highest value. The study demonstrates that the use of EGE in cheese fortification provides a healthy and promising approach to reducing the strong flavor of garlic and enhancing bioactivity in the production of functional soft cheese, offering up novel opportunities for the development of distinctive dairy products with functional features.