Related Experiment Video
Updated: Mar 27, 2026
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and
Cristina Caleja1, Andreia Ribeiro2, Lillian Barros3
1Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal.
Microencapsulating natural extracts from fennel and chamomile in alginate extended their antioxidant benefits in cottage cheese beyond 7 days. This method enhances the shelf-life of bioactive compounds in dairy products.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Natural Product Chemistry
Background:
- Growing consumer demand for healthy foods with natural bioactive ingredients over synthetic additives.
- Previous studies showed fennel and chamomile extracts improve cottage cheese antioxidant activity, but effects were short-lived (7 days).
- Need for methods to extend the bioactivity of natural additives in food matrices.
Purpose of the Study:
- To investigate the efficacy of microencapsulating aqueous extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) in alginate.
- To assess the impact of microencapsulation on the nutritional properties and antioxidant activity of cottage cheese over time.
- To achieve extended bioactivity of natural plant extracts in a dairy product.
Main Methods:
- Aqueous extracts of fennel and chamomile were microencapsulated using alginate.
- Microencapsulated extracts were incorporated into cottage cheese.
- Comparisons were made with plain cottage cheese and cheese with direct addition of free decoctions.
- Nutritional parameters and antioxidant activity were evaluated over time.
Main Results:
- Microencapsulation did not significantly affect the nutritional parameters of cottage cheese.
- Nutritional parameters were not discriminating variables in linear discriminant analysis.
- Cottage cheese samples functionalized with microencapsulated extracts exhibited significantly higher antioxidant activity after the 7th day compared to controls.
Conclusions:
- Alginate microencapsulation is an effective strategy to prolong the antioxidant bioactivity of fennel and chamomile extracts in cottage cheese.
- The study successfully achieved extended bioactivity, addressing the limitation of short-term effects observed in previous research.
- Microencapsulation offers a viable approach for enhancing the functional properties of natural ingredients in food applications.
