The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

Three major yuzu varieties, Native, Namhae, and Tadanishiki in Korea were investigated on physiochemical properties and functional characterizations with respect to neuroprotective function (SH-SY5Y cells) or anti-inflammatory (Raw 264.7 cells). Among the three cultivars tested, Namhae had significantly higher fruit weight and total dietary fibers, while Tadanishiki had higher values of both total flavonoid and antioxidant activity. As functional compounds, Tadanishiki contained a 133% of hesperidin and 164% of naringin, compared to those of Native or Namhae. In comparison to other yuzu, Tadanishiki showed the higher cell viability, lower AChE content, lower protein levels of Bcl-2 /Bax, Caspase 3, and PARP at scopolamine-treated SH-SY5Y nerve cell. Tadanishiki and Namhae were effective for anti-inflammation by decreasing of NO production in LPSinduced Raw 264.7 cells. These results indicate that Tadanishiki yuzu, could be useful for application as a possible natural functional additive with high hesperidin content and excellent neuroprotective and anti-inflammation effects.

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