Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract

Abstract

This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p