Effect of rosemary ( Rosmarinus officinalis L.) supplementation on fresh cheese: Physicochemical properties, antioxidant potential, and sensory attributes

Abstract

Rosmarinus officinalis L. leaves can be valorized by their uses in the production of healthy foods. Rosemary powder and its lyophilized ethanolic extract at different concentrations (g/100 g) were used for the formulation of fresh cheeses: powder cheeses (B: 0.25%, C: 0.5%, D: 0.75%), extract cheeses (E: 0.25%, F: 0.5%) and control cheese (A: 0%). The ethanolic extract was obtained under the optimum conditions of microwave‐assisted extraction (MAE) using response surface methodology (RSM) coupled with a Box–Behnken design (BBD); the optimum conditions were as follows: ethanol concentration 78.162%, microwave power 351.825W, ratio of solvent to raw material 101.623:1, and extraction time 122.648 s. Physicochemical parameters (pH, proteins, fat) of the formulated cheeses were not affected by this supplementation but the plant extract improved phenolics content and antioxidant capacity when compared to the control cheese. A correlation between physicochemical parameters, antioxidant activity as well as the sensory characteristics was carried out using principal component analysis (PCA). Cheeses C; D and F were most appreciated (60%–80%) by the panelists. Practical applications Rosmarinus officinalis L. is an evergreen branched and bushy shrub, easy to plant by cuttings, with a relevant commercial interest. It is rich in phenolic compounds which are well known for their potential diversified properties and applications. This work demonstrated the possibility of exploiting the optimized microwave‐assisted extraction (MAE) technique to obtain, in short time, these valuable antioxidants from rosemary leaves. Among the rosemary applications in foods, are leaves (powder, ethanolic extract) that were incorporated in fresh cheese formulations to provide a distinctive taste, aroma and to act as flavor enhancer for better acceptability by the consumers. The success of these fortified‐cheeses is explained by their health benefits (high phenolic contents with high antioxidant capacity) and hedonic properties that are appreciated by 60%–80% of panelists.

Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis

“…While component 2 (PC2, Figure4), which accounted for 26.61% of the variance, is exclusively represented by electrical specific energy consumption (SECe).The PCA results (Figure4) showed that there was a very significant correlation between the kinetic parameters each other and with energy consumption, namely, between drying rate (DR) and effective diffusivity (D eff ) (r = .99), between drying rate (DR) and energy efficiency (EE) (r = .99), and between effective diffusivity (D eff ) and energy efficiency (EE) (r = .99).It has also been shown that the TPC correlates with antioxidant activity, whether with DPPH (r = .79) or ABTs (r = .90). Similar results have been found by many researchers, namely,Zhao, Yang, Wang, and Lu (2009),Bushra (2012),Lim, Pang, Yusoff, Mudalip, andGimbun (2019), andHimed-Idir et al (2021). Nevertheless,Zheng and Wang (2001) suggested that not only the level of antioxidants but also a synergy between them and other plant constituents could influence the difference in the antioxidant capacity of plant extracts.…”

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

“…Rosmarinus officinalis L. extract has been proposed as a possible therapeutic agent for many diseases [16]. Rosemary powder and its lyophilized ethanolic extract at different concentrations were used to formulate fresh cheeses, wherein the plant extract improved phenolics content and antioxidant capacity compared to the control cheese [17]. This study focused on enhancing the functional properties of yoghurt with the addition of different concentrations of rosemary extracts.…”

Phytochemical Analysis and Toxicity Assessment of Bouea Macrophylla Yoghurt

“…The presence of boundary lines in the refraction field was observed and recorded, and the refractive index was identified [ 30 ]. The amount of fat was determined by following the Garber protocol [ 31 ], and the amount of energy was determined by following the procedure outlined in the Malaysian food composition database [ 32 ]. The Formulas (2 and 3) used to calculate energy (kcal) are as follows: Energy, kcal/100 g = [Fat] × 9 + [Protein] × 4 + [Carbohydrate] × 4 Energy, kJ/100 g = kcal × 4.184 …”