Effect of encapsulated purple sweet potato ( <i>Ipomoea batatas</i> <scp>L</scp> .) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

BACKGROUND: ) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and color stability of the cheese during refrigerated storage. RESULTS: , respectively) - mainly hydroxycinnamic acids. CONCLUSIONS: Encapsulated PSPPE could be a viable alternative for the development of fresh goat cheeses with functional properties as it maintains high bioactive compound content throughout the storage period. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.