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Main objective of the study is to evaluate the effect of polyphenols enrichment, modified atmosphere packaging (CO2: 20%, N2: 75%, O2: 5%) and storage time on the shelf‐life solidity and nutritional degradation of butter from Indian native breed of Umblachery cow. The butter samples were incorporated and enriched with polyphenols and flavonoids from the seed coat extracts of Cajanus cajan (136.5 mg of gallic acid equivalents/g and 68.7 mg of quercetin equivalents/g) and butylated hydroxyl anisole (200 ppm) and the oxidative solidity and nutritional and flavor retention was evaluated without changing its organoleptic properties during 6 months of storage with and without MAP at 4, 15, and 25°C. SCECC significantly reduced the formation of oxidation products and the kinetics of shelf‐life of butter with predictive Arrhenius model was assessed in real time and accelerated according to temperature with the maximum activation energy of 5,309.2 J/mol for SCECC enriched and 3,191.4 J/mol for butylated hydroxyl anisole incorporated samples with modified atmosphere packaging at 4°C for peroxide value. The loss of polyphenols during storage was analyzed and it was 21–36% at 4°C and 31–55% at 25°C with and without modified atmosphere packaging at the end of sixth month. Organoleptic evaluations indicated that the samples treated with polyphenols combined with modified atmosphere packaging had lowermost lipid deterioration and exhibited high level of protective effects on nutritional degradation and recorded highest overall acceptability at 4°C and minimum level of sensorial behavior was observed at 25°C at the end of sixth month. Practical Applications Enrichment of polyphenols with food emulsion can profitably influence their oxidative stability and the emulsions should sustain optimal quality and stability throughout the storage period. Lipid oxidation is the major deteriorative process with substantial commercial implications in terms of product cost. Due to the heavy demand for natural antioxidants, the polyphenols of seed coat extracts of Cajanus cajan have been used and correlated these results with enhancement of butter and increase its shelf life by modified atmospheric packaging. The activation energy and the rate constant of chemical reaction enabled the construction of kinetic models, which helped to estimate rate of changes in the butter sample. In order to estimate quality changes, we evaluated the polyphenolic loss, sensory features, and microbiological changes. The results of this study may deliver technical basis in the utilization of SCECC as a natural antioxidant with MAP to prevent lipid rancidification or nutritional loss in butter.

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