Grewia asiatica fruit extract-based kalari cheese for enhanced storage stability and functional value

Abstract

The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats. The kalari cheese was developed using buffalo milk containing different levels of the fruit extract (0.0, 0.5, 0.7, and 1.0 %) and an optimum level of 0.7 % was found sensorily. The products (0.0 and 0.7 %) were stored in a refrigerator for 4 weeks and evaluated for storage quality. The extract improved the lipid (TBARS and free-fatty acids) and microbial (total plate and psychrophilic counts) stability and sensory quality of the cheese. The extract-enriched cheese-based diet ameliorated the impact of oxidative stress in the rats during a 4-week feeding trial and significantly (P < 0.05) increased the levels of endogenous antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and body weight whereas significantly (P < 0.05) reduced the levels of liver marker enzymes (ALT and AST), lipid peroxidation, and relative liver and spleen weights compared to the control. The extract improved the lipid and microbial stability of the cheese and the cheese-based diet ameliorated the effect of oxidative stress in rats, indicating the functional value of the developed product.

Keywords

• Cheese
• Functional value
• Grewia asiatica
• Lipid stability
• Microbial quality
• Sensory quality