AI Insight
This study investigated the use of double nanoemulsions containing saffron petal extract, stabilized by plant proteins and Lepidium sativum L. (garden cress) gum, as a strategy to extend the shelf life of ricotta cheese. The nanoemulsion system was designed to encapsulate bioactive compounds from saffron petals, which possess antioxidant and antimicrobial properties, within a stable delivery matrix. Results indicated that incorporating these nanoemulsions into ricotta cheese reduced microbial growth, oxidative degradation, and physicochemical deterioration over the storage period compared to untreated controls.
Why it matters
Ricotta cheese has a notably short shelf life due to its high moisture content and minimal processing, making natural preservation strategies commercially relevant. This approach offers a potential clean-label alternative to synthetic preservatives in the dairy industry, aligning with consumer demand for natural food ingredients.