Berberis libanotica fruit: A novel ingredient in an enhanced version of the traditional white-brined Akkawi Cheese

• B.libanotica, underexplored wild endemic Lebanese Berberis with biological potential. • B. libanotica fruits are high in protein, phenolic compounds and antioxidant activity. • Akkawi cheese with B. libanotica presented high nutritional value and functional properties. • Akkawi cheese with B. libanotica exhibited good acceptability among potential consumers. Berberis libanotica fruits found in Sad Brisa, Al Danniyeh, North Lebanon, are underexplored wild endemic Berberis with significant biological potential. This study aimed to investigate the potential of these fruits in formulating an enhanced version of traditional white-brined Akkawi cheese. B. libanotica fruits were evaluated for their proximate composition, total phenolic content, and antioxidant activity. Akkawi cheeses were prepared with two different ratios of fruits: Product A (5 %), Product B (10 %), and Product C as a control. The antioxidant properties, composition, shelf-life over 30 days, and acceptability of the cheeses were assessed. B. libanotica fruits were found to be high in protein (14 g/100 g) and total phenolic content, reaching 279.81 and 220.58 mg GAE/g, respectively, with the acetone extract and dichloromethane-methanol (1:1), and exhibiting potent antioxidant activity (98 %). Akkawi cheeses fortified with B. libanotica fruits exhibited improved protein content and antioxidant activity, as noted in Product B (15 %; 72.35 %) and Product A (13.79 %; 69.59 %), compared to the traditional cheese (13.45 %; 55.81 %). Both the fortified cheeses and the control remained microbiologically safe throughout a 30-day storage period at 4 °C. They displayed expected storage-induced physicochemical changes over time, with a gradual decline in sensory attributes being more pronounced in the Akkawi cheese containing 10 % fruits. The two fortified Akkawi cheeses exhibited good acceptability, with high appreciation for the cheese containing 5 % B. libanotica . These wild fruits show promising potential as natural functional ingredients. Further investigation is required to extensively characterize their micronutrient composition, bioactive constituents, and biological activities.