Quality and storage stability of cream cheese enriched with microencapsulated rosemary extract

Abstract

Polyphenolic compounds derived from rosemary (Rosmarinus officinalis L.) have numerous biological effects, including antioxidant and antimicrobial ones. However, their application is limited because they degrade under different environmental conditions. Consequently, rosemary extract was microencapsulated in alginate using the drop technique to alleviate this problem. Microcapsules based on alginate ensured the stability of the bioactive compounds of the rosemary extract and led to the controlled release of the polyphenolic compounds from the cream cheese during the storage period.