Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

Cream cheese presents a favorable environment for the growth of pathogenic and spoilage microorganisms. The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC–DAD-ESI-MS) from basil extracts (BE) with significant antioxidant activity (644.75±21.37 mM Trolox/g DW) and inhibitory effect against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The basil extract was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59±0.01%. SEM and FTIR analyzes demonstrated the existence of weak physical interactions between the components. In the optimal concentration range of 0.6-0.9% MBE determined the inhibition of the post-fermentation process and the improvement of the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days. The influence of storage period and MBE concentration on texture parameters, pH and sensory analysis (overall acceptability) were evaluated by mutual information analysis.