Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

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The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano.The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product.Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with ps5 price new jersey Aloe vera microcapsules and oregano essential oil.For each assortment two different concentrations of Aloe vera and essential oils were tested.The obtained products were analysed for organoleptic, biomat for sale physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters.

In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste.We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product.Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.