Developing nutritional and antioxidant properties of mozzarella cheese by adding fermented spinach powder (Spinacia oleracea L.)

Abstract

Spinach powder is a rich source of natural minerals and antioxidants, but it has anti-nutritional factors (ANFs). This study aimed to investigate the effect of fermenting spinach on reducing its antinutrients for improved application in mozzarella cheese. Fermented spinach powder was prepared and incorporated into mozzarella cheese at levels of 0.5%, 1.0%, and 1.5%. Cheese samples were analyzed for chemical composition, mineral content, texture profile, antioxidant activity, and sensory properties. The results showed that adding fermented spinach powder resulted in significantly increased protein from 17.51% ± 0.42% to 18.92% ± 0.28%, fat from 14.4% ± 0.14% to 17.35%± 0.70%, and fiber from 0.00 to 0.37% ± 0.07% with the addition of fermented spinach powder. Analysis showed an increase in calcium from 7031 ± 0.21 to 7500 ± 0.21 mg/100 g, iron from 50 ± 0.11 to 79.5 ± 0.26 mg/100 g, and magnesium from 1750 ± 0.15 to 3950± 0.18 mg/100 g compared to the control. Textural profile analysis of the mozzarella cheese samples revealed a significant increase in hardness from 8.85 ± 0.72 to 15.45 ±0.71 N (p < 0.05) with the addition of fermented spinach powder. The cheese test samples contained significant (p < 0.05) amounts of 2,2-diphenyl-1-picrylhydrazyl radical, phenolic, and flavonoid compounds. Sensory properties confirmed that the optimum percentage of fermented spinach powder, at 1.0% enriched the functional and nutritional properties of the mozzarella cheese. These results indicate that fermented spinach powder can serve as a natural functional ingredient in mozzarella cheese production, supporting the development of value-added dairy products with potential health benefits.