Innovative Food Science and Emerging Technologies 92 (2024) 103601

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Innovative Food Science and Emerging Technologies

journal homepage: www.elsevier.com/locate/ifset

An innovative alternative to reduce sodium in cheese: Babassu coconut

byproduct improving quality and shelf-life of reduced‑sodium Minas
fresh cheese
Rayssa Cruz Lima a, c, f, Anna Paula Azevedo de Carvalho a, b, c, d, e, f, g, *, Carini Aparecida Lelis c, d, e,
Douglas José Faria a, b, c, d, Bruno Dutra da Silva c, d, e, h,
Mayara Regina da Silva de Figueiredo a, b, c, d, Pedro Henrique Thimotheu Chaves a, b, c, d, Antônio
Eugenio Castro Cardoso de Almeida f, Carlos Adam Conte-Junior a, b, c, d, e, f, g, h
a
Research Support Group on Nanomaterials, Polymers, and Interaction with Biosystems (BioNano), Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio
de Janeiro, RJ 21941909, Brazil
b
Department of Biochemistry (DBq), Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ 21941909, Brazil
c
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ
21941598, Brazil
d
Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de
Janeiro, RJ 21941-909, Brazil
e
Analytical and Molecular Laboratorial Center (CLAn), Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ 21941909,
Brazil
f
Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ
21040900, Brazil
g
Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.
h
Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.

A R T I C L E I N F O A B S T R A C T

Keywords: Fresh cheese is widely consumed worldwide, and sodium chloride (NaCl) is a food additive/preservative
Food wastes commonly used in cheesemaking due to its effect on flavor, texture, and its ability to regulate osmolarity,
Minas frescal cheese inducing antimicrobial activity, ensuring shelf-life. Once high sodium consumption is linked to cardiovascular
Food safety
diseases, the leading cause of death globally, unhealthy diets constitute a major public health. Thus, mean so­
Phenolic compounds
Babaçu
dium intake must be reduced. However, a simple reduction of salt in cheesemaking can negatively impact the
Amazon sustainability quality and safety of final product. To overcome such challenge, we proposed antimicrobial babassu (Attalea
speciosa) mesocarp extract (BME) as an alternative to ensure quality and microbial safety in reduced‑sodium
Minas Fresh Cheese (MFC), a traditional Brazilian dairy product. This work investigated the effects of incor­
porating 7% (v/w) BME in MFC with normal (1.5% w/w) and reduced (0.75% w/w) NaCl content. Compre­
hensive analyses were assessed in composition, color, texture, antimicrobial properties, lipid oxidation, and
phenolic levels. Our findings indicated inclusion of BME in cheese led to notable enhancements in color pa­
rameters, texture, and demonstrated superior antimicrobial activity in comparison to cheese without extract. In
contrast both high‑sodium and low-sodium cheeses displaying high bacterial counts until final day of storage,
BME-incorporated cheeses exhibited a substantial reduction in bacterial counts, showing a superior effect than
NaCl in microbial safety. This study suggests BME as a promise and sustainable solution in reduced-sodium
cheese, offering to consumers a high-quality product at the same time helping food industry and regulatory
agencies with challenges on salt reduction.

* Corresponding author at: Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.
E-mail address: annacarvalho@iq.ufrj.br (A.P.A. Carvalho).

https://doi.org/10.1016/j.ifset.2024.103601
Received 30 November 2023; Received in revised form 6 February 2024; Accepted 13 February 2024
Available online 15 February 2024
1466-8564/© 2024 Elsevier Ltd. All rights reserved.
R.C. Lima et al.
1. Introduction
Cheese is a dairy product with high acceptance and consumption in
the whole world, with high nutritional value being rich in lipids, pro­
teins, carbohydrates, calcium, phosphorus, zinc, selenium, and vitamins
(Da Silva et al., 2017). Regarding the importance of the cheese market,
in Brazil, Minas fresh cheese (MFC) stands out of the most traditional
dairy (Diamantino, Beraldo, Sunakozawa, & Penna, 2014; Fernandes
et al., 2017). MFC is a typical soft cheese, that does not undergo
maturation being consumed fresh, is classified as “very high moisture”,
has a white color and is slightly acidic and salted (Gomes et al., 2011;
Rocha et al., 2022).
Although there is no maximum limit for the addition of salt (NaCl)
established by current legislation until now (Brazil, 1997), salt is added
as an ingredient to cheeses due to its antimicrobial properties acting as
in the flavor of the final product, leading to better acceptance by the
consumers (Bae, Park, Choi, & Jung, 2017). There is an international
consensus about sodium consumption intake between 2 and 3 g/day,
Food and Drug Administration (FDA) recommends 2.3 g/day (FDA,
2021), European Food Safety and Authority (EFSA) suggests the intake
of 2 g/day for adults (EFSA. European Food Safety Authority, 2019), and
the German Nutrition Society (DGE) recommends an intake of around to
2.4 g/day (Klenow & Mensink, 2016). Furthermore, the World Health
Organization’s (WHO) proposes to reduce the consumption of NaCl in
30% (from 5 g/day to <2 g/day until 2025) (Rybicka & Nunes, 2022).
The same proposal was made by the National Health Surveillance
Fig. 1. (A) Excessive consumption of sodium through food and the process of absorption at the intestinal level. The salt molecule is cleaved, and the sodium is
complexed with the water molecule, culminating in the process of osmosis, resulting in vasoconstriction, affecting different organs. (B) Hypertension influences
health in different targets, causing brain stroke, loss of vision, heart injury and kidney failure, alteration in the reproductive system, and causing systemic changes
such as peripheral artery disease.
2
Innovative Food Science and Emerging Technologies 92 (2024) 103601
Agency (ANVISA) in several industrialized food products through the
Term of Commitment established in 2011 between the Ministry of
Health and entities representing the food industry (ANVISA. Agência
Nacional de Vigilância Sanitária, 2020).
The reason for establishing these daily values is because agencies
have been warning about the excessive risk of sodium consumption and
the relationship with the increase of non-transmissible chronic diseases
(i.e. high blood pressure) (Horikawa et al., 2014; Wang et al., 2020). In
addition, the high daily intake of sodium emerges as a preoccupation
due to new eating habits (Fig. 1-A) (Juraschek et al., 2021) and it has
negative impacts on human health, such as brain stroke, vision loss,
heart attack, kidney failure and disease, reproductive problems, and also
peripheral artery disease (Fig. 1-B) (Carey et al., 2018; CDC, 2021).
However, reducing salt in cheese can favor microbial growth and
enzymatic activity, which is also a public health problem (Cruz et al.,
2011). As an alternative, studies applying natural extracts from fruit
waste has been gaining more space in the scientific, industrial field and
with consumers (Lima, de Carvalho, & Conte-Junior, 2022). Babassu
(Attalea speciosa) coconut is a fruit from a Brazilian native palm tree with
occurrence between the states of Maranhão, Tocantins, and Piauí, in a
region known as “Mata dos Cocais” (Bastos Araruna et al., 2020).
From the 4 parts of the fruit, the almond represents just 7% of the
total weight and has highest added value, due to its use in the production
of oil (Maniglia, Tessaro, Lucas, & Tapia-Blácido, 2017). Endocarp and
epicarp (59% and 11% of the weight, respectively) are used to produce
handicrafts, coal, and organic manure (Melo et al., 2019; Silva, Santos,
R.C. Lima et al.
Silva Filho, Carvalho, & Nunes, 2019). The mesocarp is extremely
important to the local population as well as to the scientific community,
and represents ±23% of the total weight (Alves Lopes et al., 2020).
Mesocarp is rich in starch and is consumed in the form of flour by the
local population (Alves Lopes et al., 2020), and have been reported as
effective against abdominal pains, constipations, inflammations of
uterus and ovaries, and other diseases (Agra, Freitas, & Barbosa-Filho,
2007; Souza, Monteiro, Figueredo, Nascimento, & Guerra, 2011).
Thus, previous scientific studies have reported antioxidant and antimi­
crobial activity related to the presence of bioactive compounds, such as
polyphenols (Barroqueiro et al., 2016; Lima et al., 2023). Several studies
have reported the application of fruits, plants, or their bioactive com­
pounds into dairy products (Da Silva et al., 2017; Difonzo, Antonino,
Squeo, Caponio, & Faccia, 2023; Dupas et al., 2020; Granato et al., 2018;
Marinho et al., 2015; O’sullivan et al., 2016; Ritota & Manzi, 2020).
In this way, the addition of babassu mesocarp extract (BME) emerges
as a green, sustainable, eco-friendly alternative to cheese with reduced
salt. Furthermore, no reports on the application of BME in dairy prod­
ucts such as cheese have been found in literature, thus evidencing the
originality of the present study.
2. Material and methods
2.1. Babassu mesocarp extract (BME)
BME was performed according to our ultrasound-assisted ethanolic
extraction (UAE) protocol previous report in Lima et al. (2023),
following a mesocarp:ethanol ratio extraction of 1:25 (w/v). After UAE,
the ethanol solvent was removed by rotary evaporator (BUCHI, Rota­
vapor R-100) at 36 ◦ C and 110mBar, placed in an amber bottle, and
stored in a refrigerator (Thermo Scientific) at 2 ◦ C until its incorporation
into cheese.
2.2. Minas fresh cheese (MFC) production
MFC was produced by enzymatic coagulation, according to Rocha
Fig. 2. Schematic flowchart of Minas fresh cheese production. CC: control cheese with 1.5% of salt on surface, without extract; C1: cheese with 1.5% of salt on
surface, and 7% of extract; C2: cheese with 0.75% of salt on surface, without extract; C3: cheese with 0.75% of salt on surface, and 7% of extract.
3
Innovative Food Science and Emerging Technologies 92 (2024) 103601
et al. (2020). For MFC manufacture, pasteurized whole milk (3% of fat)
was obtained from a local market. The milk was heated at 37 ◦ C using a
water bath (Thermo Scientific) in the laboratory Center for Food Anal­
ysis (NAL) nucleated inside the Technological Development Support
Laboratory (LADETEC) at the Federal University of Rio de Janeiro
(UFRJ). Posteriorly, 40% calcium chloride (Bela Vista Enzymatic Prod­
ucts Industry, Brazil), and liquid coagulant Ha-La®, were added to milk
according to the label supplier. Thereafter, all ingredients were mixed,
and kept at rest at 37 ◦ C for 40 min to coagulate and form the curd. After
that, the curd was cut to the 2 cm grain and rested for three minutes,
following a slow mixing for 20 min. The whey was drained, and the
remaining curds were placed in 500 g plastic mold. Two treatments of
high-sodium MFC were developed: control cheese, with 1.5% (w/w) of
NaCl (CC); cheese 1, with 1.5% (w/w) of NaCl, and 7% (w/w) of extract
(C1); and two treatments of reduced-sodium MFC were developed:
cheese 2, with 0.75% (w/w) of NaCl, without extract (C2); and cheese 3,
with 0.75% (w/w) of NaCl, and 7% (w/w) of extract (C3). The whole
process of reduced-sodium cheese manufacturing can be observed in
Fig. 2.
2.3. Physicochemical analysis
The characterization of MFC regarding the parameters of moisture
and fat contents, and the amount of NaCl were analyzed only on the first
day of storage. While the physicochemical parameters (pH and titratable
acidity) of cheeses were carried out on days 1, 7, 14, and 20 after
manufacture. Lipid oxidations were measured on days 1, 14, and 20. All
analyses were performed in triplicate, with the exception of the fat, that
was made just once.
Moisture was determined using traditional method according to
Dantas et al. (2016) with modification, 5 g of the sample was placed in
an oven at 105 ◦ C for 3 h remaining in the desiccator for 30 min, and the
samples were weighed. Subsequently, it was left in the oven for another
1 h and the actions were repeated until constant weight. Results were
expressed as % moisture by Eq. (1):
R.C. Lima et al. Innovative Food Science and Emerging Technologies 92 (2024) 103601

final weight viewing angle. The color parameters were determined in three locations
%moisture = *100 (1)
initial weight on each cheese surface.
To determine fat content on cheese was carried out by Soxhlet
2.4.2. Instrumental texture analysis (TPA)
method according to Tabet, Mechai, Branes, and Chenchouni (2023).
The texture of the samples was carried out according to Pérez-Soto
The fat from the dried cheese (5 g) was extracted with petroleum ether
et al. (2021) and Moreira et al. (2021). The TPA was measured using a
(LABSYNTH, São Paulo, Brazil) for 7 h. After that the samples were put
texture analyzer (TA.XTplus; Stable Micro System, Godalming, UK),
on the stove (Marconi) at 105 ◦ C to evaporate the solvent. Results were
equipped with a 5 kg load cell, using a cylinder probe (probe P/36 R, 36
expressed as % fat by Eq. (2):
mm diameter). The samples were cut into cubes (2 cm × 2 cm × 2 cm)
(extractor cup + fat) − extractor cup and were compressed using a double compression, with pre-test speed of
%fat = *100 (2)
wet sample weight 5 mm/s, test speed of 10 mm/s, and post-test speed of 5 mm/s, and
compressing them to 50% of their height. The whole experiment was
Bernardo et al. (2022), demonstrates that portable techniques favor a
performed at room temperature (20 ± 2 ◦ C).
simple and reliable measurement of salt content in foods. Thus, deter­
mination NaCl levels in each cheese sample was carried out using a
2.5. Microbiological analyses
digital Hand-held “Pocket” Salt Meter (PAL-Salt 4250, ATAGO®, Japan)
to measure and dosing NaCl salt in foods. The PAL-Salt instrument uses
Mesophilic, psychotropic, and lactic acid bacteria (LAB) count of
the electric conductivity method, in which the portion of electrolytes in
MFC were carried out on days 1, 7, 14, and 20 after manufacture. 10 g of
the sample is detected and converted to salt concentration (APHA,
each cheese was homogenized in 90 mL of 0.9% (w/v) saline solution in
American Public Health Association, 2018; McCleskey et al., 2023), to
a homogenizer (Enrichment Sample Homogenizer, Merck Millipore,
measure and display salt concentration % (g/100 mL). The sample
France). Subsequently, a serial dilution was carried out with inoculation
preparation and analysis followed protocol of manufacturer (Atago.,
of 100 μL in specific growth agars using the spread-plate technique
2017), which basically consisted in dilute 1 g of cheese in 9 mL of ul­
(Jesus et al., 2016). Mesophilic and psychotropic counts were deter­
trapure water (Milli-Q®). The dilution was homogenized by stomacher
mined through growth on Plate Count Agar (PCA; Neogen®, Brazil) after
stirrer for 2 min at speed of 2 strokes/s and then were kept at rest for a
incubation at 37 ◦ C for 48 h, and at 7 ◦ C for 10 days, respectively (Rocha
few minutes for solids to settle to the bottom. Then an aliquot of the
et al., 2022). LAB were determined through growth on Man, Rogosa and
clear liquid on top was used to measure NaCl content. The results of salt
Sharpe Agar (MRS; Kasvi®, Spain) at 37 ◦ C for 48 h (Fernandes et al.,
concentration were expressed as % NaCl (g/100 mL).
2017; Moreira et al., 2021). All analyses were performed following
The pH values were carried out according to the methodology
analytical methodologies and were performed with experimental trip­
described by Dantas et al. (2016) and was determined by inserting the
licate and analytical duplicate.
electrode directly into the cheese mass.
The titratable acidity was performed according to Castanheira
2.6. Total phenolic compounds (TPC)
(2012), and 10 g of cheese was previously macerated in 50 mL of heated
(at 40 ◦ C) distilled water and completed to 100 mL with cold distilled
For quantification of TPC in crude extract and cheese samples made
water. Then, subsequently, 50 mL was titrated with NaOH 0.1 mol/L
with BME, the methodology described by Deolindo et al. (2019) and
using between 4 and 5 drops of phenolphthalein 1% (w/v) as an indi­
Pérez-Soto et al. (2021) was used with some modifications. Initially, 1 g
cator. Results were expressed as % lactic acid.
of cheese was mixed with 9 mL of ethanol 94%; then, the samples were
Lipid oxidation was carried out according to Oancea, Untea, Drag­
homogenized with the aid of the Turrax at 10,000 rpm for 15 s. Subse­
omir, and Radu (2022) with adaptation by 2-thiobarbituric acid reactive
quently, the samples were centrifuged at 5243.07 xg for 10 min at 20 ◦ C,
substances assay (TBARS). Initially, before the test, the 1,1,3,3-Tetrame­
and the supernatants were analyzed immediately.
thoxypropane (TMP) serial standard solution was prepared. 5 g of
The total phenolic content was determined by the Folin-Ciocalteu
cheese samples were first homogenized with trichloroacetic acid (TCA)
method described by Lima et al. (2023) with modifications. First, 100
15% and 50 μL of butylated hydroxytoluene (BHT) 7.2% using the
μL of supernatant was mixed with 500 μL of diluted Folin-Ciocalteu
Turrax at 10,000 rpm, following centrifugation at 3000 rpm for 5 min at
reagent (1:10). After 5 min, 1.5 mL of sodium carbonate (20%), and 1
7 ◦ C. After that, one mL of the supernatant obtained from the homoge­
mL of water type 1 (Milli-Q®) were added to the mixture and the so­
nate and one mL of each standard solution were mixed with one mL of
lution were mixed by vortex, and it was allowed to stand for 2 h at room
thiobarbituric acid (TBA) 0.8%, heated at 90 ◦ C for 30 min, subsequently
temperature in the absence of light. The absorbance was measured at
cooled in ice water for 10 min and kept at room temperature for 30 min.
760 nm by the spectrophotometer UV-VIS (UV-1900i, Shimadzu, Kyoto,
The equivalent TMP concentration (mmol/L) of the samples was
Japan). The calibration curve (0.07 to 0.28 mg/mL, R2 = 0.9991) was
determined by TMP standard curve (R2 = 0.9957), at concentrations of
calculated using gallic acid as a standard. TPC content was expressed as
0.00025 to 0.0020 mmol/L. The ultimate transformation of TMP into
mg gallic acid equivalent per 100 g of dry sample (mg GAE/100 g). All
malonaldehyde (MDA) was determined by multiplying the quantity of
analyses were carried out in a triplicate.
mmol/L of TMP equivalent per gram of the sample with the molecular
weight of MDA (Chen et al., 2022). The absorbance values were read at
2.7. Statistical analysis
532 nm using UV-1800 spectrophotometer (Shimadzu, Kyoto, Japan),
and the results were expressed as mg of MDA equivalent/kg of cheese.
The significance of the differences between the mean ± standard
deviation (SD) of the treatment (CC, C1, C2, and C3) was determined by
2.4. Physical analyses Two-way analysis of variance (ANOVA) followed by Tukey’s test. Dif­
ferences were considered statistically significant when P < 0.05. All
2.4.1. Instrumental color analysis statistical analyses were performed using XLSTAT software (Version
The color was determined by a portable colorimeter (CM-600D 2021.5, Addinsoft, New York, NY, USA).
Konica Minolta, Japan) during storage period (day 1, 7, 14, and 20),
obtaining parameters L* (luminosity), a* (green-red), and b* (blue-yel­
low) as described by Rocha et al. (2020). Before analyses, the colorim­
eter was calibrated with the white color of the instrument itself and the
parameters to analyses was performed with illuminant D65 and 10◦

4
R.C. Lima et al. Innovative Food Science and Emerging Technologies 92 (2024) 103601

3. Results and discussion Table 2

Physicochemical parameters in different treatments during the storage period of
3.1. Physicochemical analyses Minas fresh cheese.
Physicochemical Sample Storage period (Days)
3.1.1. Moisture, lipid, and salt (NaCl) parameters
1 7 14 20
MFC is a fresh cheese, with very high moisture (≥55%) and lipid (25
6.37 ± 6.64 ± 6.82 ± 6.82 ±
to 44.9%) content, as established by Brazilian official regulation (Brazil, CC
0.05 Ab 0.02 Aa 0.12 Aa 0.01 Aa
1997). To determine the product produced complied with current 6.41 ± 6.61 ± 6.73 ± 6.80 ±
C1
legislation to be classified as “Minas fresh cheese”, we conducted these 0.07 Ac 0.02 ABb 0.03 Aa 0.02 ABa
pH
analyzes only on the first day of storage time, and the result of these C2
6.42 ± 6.60 ± 6.66 ± 6.77 ±
parameters can be seen in Table 1. 0.08 Ac 0.01 ABb 0.04 Ab 0.01 Ba
6.43 ± 6.57 ± 6.67 ± 6.79 ±
Significant difference (P < 0.05) was observed for moisture value C3
0.07 Aa 0.04 Bb 0.02 Ab 0.02 ABa
among treatments, being the control cheese (CC) with the highest 0.020 ± 0.020 ± 0.040 ± 0.041 ±
CC
moisture (60.51%) content. However, this result demonstrates that all 0.000 Ab 0.004 Ab 0.000 Aa 0.001 Aa
treatments are classified as very high moisture cheeses as recommended 0.011 ± 0.015 ± 0.031 ± 0.033 ±
C1
0.000 Bb 0.002 Ab 0.005 Ba 0.002 Ba
by Brazilian legislation (Magenis et al., 2014). Final cheese composition % lactic acid
0.019 ± 0.021 ± 0.025 ± 0.041 ±
could be influenced by manufacturing differences (Sant’Ana et al., C2
0.002 Ab 0.002 Ab 0.004 Bb 0.001 Aa
2013), for example, the curd cutting and mass shaking during prepa­ 0.009 ± 0.018 ± 0.032 ± 0.033 ±
C3
ration influences the whey draining, being a determining factor to 0.002 Bc 0.002 Ab 0.001 Ba 0.001 Ba
moisture content (Fernandes et al., 2017). In agreement with previous CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of
studies, MFC made with cow milk showed higher moisture content NaCl, and 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3:
(63.97%) (Sant’Ana et al., 2013). In contrast, MFC made with 0.8 g of cheese with 0.75% of NaCl, and 7% of extract.
salt per 100 g of cheese showed lower moisture (57.0 ± 0.62%) when Results expressed means ± SD, Tukey test with 0.05 of level significant.
compared to our cheese (Rocha et al., 2020). Capital letters compare the different treatments in each column, while lowercase
Fat content of the cheeses ranged from 43.76 to 44.86 g/100 g on a letters compare treatment over the storage period.
dry matter. Magenis et al. (2014) evaluated the fat in dry matter content
of 21 MFC samples and found that it varied from 23.12 to 52.47 g/100 g, results were the opposite of what is widely discussed in the literature, in
most of the samples presented fat contents between as established by which there is a decrease in pH, in our treatment what happens is an
Brazilian official regulation (Magenis et al., 2014). increase. Probably the phenomenon of alkalization occurred. The action
The percentage of NaCl showed significant difference among treat­ of proteolysis induced by the bacteria mechanism releases molecules
ments (P < 0.05). In addition, salt having varied from 0.75 to 1.5% (w/ from protein breakdown, alkalizing the cheese from the process involves
w) between treatments, and was made on the surface, the salt distri­ the assimilation of organic acids, decarboxylation, deamination of
bution in the whole cheese on day 1 probably did not occur homoge­ amino acids, and the generation of ammonia (Mei, Qizhen, Yan, Yunfei,
neously. Current Brazilian legislation does not establish reference values & Huaning, 2015). Similar phenomenon was observed in a Twarog
for NaCl concentration in MFC, it only authorizes that it can be an added cheese with an increase pH from 3.94 on the 7th day of storage to 4.20
ingredient (Brazil, 1997). In this way, the addition of salt follows a on 21th day of storage (Krajewska-Kaminska, Smietana, & Bohdziewicz,
pattern for each producer. Salt is an ingredient capable of exerting a 2007).
flavor function, preventing microbial growth, in addition, it is also All samples showed the same tendency to increase percentage of
capable of influencing rheological parameters (Arboatti et al., 2014; lactic acid during the storage period (P < 0.05). Due to the low salt
Silva, Carvalho, Andretta, & Nero, 2021;). Studies evaluated the salt concentration in this cheese, the repulsive forces between casein mi­
concentration of MFC market, and the variation range was 0.85 to 1.70% celles decrease. This reduction encourages their clumping together,
(Silva et al., 2021); and 1.06 to 1.38% (Silva et al., 2019). leading to the expulsion of whey as a result, meaning increased syneresis
during the storage period, it can favor the concentration of ions H+
3.1.2. pH, lactic acid, and mg of malondialdehyde (MDA)/kg (Fritzen-Freire, Müller, Laurindo, & Prudêncio, 2010). As our cheese
The pH, lactic acid, and MDA concentration of cheese treatments are were made without LAB, the acidity increased probably was from some
shown in Table 2. Regardless of the treatment, all samples showed the microorganism capable of fermenting carbohydrate metabolism. How­
same tendency to increase pH during the storage period (P < 0.05). Our ever, this activity was not so high, so a decrease in pH was not observed.
Similar to our results, a MFC made without lactic acid during manu­
facture, showed acidity levels increase from day 1 to 28th of storage,
Table 1 with % of lactic acid as 0.091 to 0.287, respectively (Fritzen-Freire et al.,
Chemical and physicochemical characterization of Minas fresh cheese by anal­ 2010).
ysis of moisture, fat and salt content on the first day of storage. Table 3 shows the results of mg of MDA/kg on the samples. All
Treatment Storage Moisture in dry % Lipid (dry % salt treatments showed similar behavior, with a decrease in MDA during
period sample (g/100 g) samples)* (NaCl) storage period, with exception to C1 which showed higher values (0.896
0.60 ±
mgMDA/kg) at 20th day (P < 0.05). The observed behavior probably
CC 60.51 ± 1.08 a 43.76 can be attributed to a synergistic antioxidant interaction during lipid
0.00 a
0.70 ± oxidation, and the decreasing in MDA contents during storage can be
C1 Day 1 58.36 ± 0.32 b 44.45
0.10 a also supported by the pH results (see Table 2) since MDA reactivity and
0.33 ±
C2 58.36 ± 0.18 b 44.53 antioxidant properties is pH-dependent (Ayala, Muñoz, & Argüelles,
0.06 b
0.53 ± 2014; Ghosh, Chakraborty, & Raychaudhuri, 2015). Changes in pKa
C3 58.08 ± 0.88 b 44.86
0.15 ab values indicate change of ionization hydroxyl groups or other functional
groups of the phenolic compounds (Amorati, Pedulli, Cabrini, Zambo­
CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of
NaCl with 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3: nin, & Landi, 2006). Moreover, since MDA is a bifunctional electrophile
cheese with 0.75% of NaCl with 7% of extract. aldehyde, MDA can exist as enolate ion (conjugate bases of a related
Results expressed means ± SD, Tukey test with 0.05 of level significant. carbonyl) with low reactivity at higher pH medium (i.e., physiological
*
Lipid analysis was conducted without triplicate. pH between 7.37 and 7.42) (Ayala et al., 2014). Other studies also

5
R.C. Lima et al. Innovative Food Science and Emerging Technologies 92 (2024) 103601

Table 3 Table 4
mg of malondialdehyde (MDA)/kg in different treatments during storage period Color parameter (L*, a*, and b*) during storage period (days) 1, 7, 14, and 20.
(days) of Minas fresh cheese. Color Treatment Storage period (Days)
Storage period (Days) parameter
1 7 14 20
Sample 1 14 20
93.87 ± 92.95 ± 92.60 ± 93.59 ±
CC
0.865 ± 0.758 ± 0.542 ± 0.81 Aa 0.56 Aa 1.18 Aa 0.93 Aa
CC
0.034 Aa 0.078 Aa
0.016 Bb 88.88 ± 91.72 ± 88.03 ± 90.35 ±
C1
0.827 ± 0.598 ± 0.896 ± 5.35 Aa 0.61 Aa 3.56 Aa 1.26 Aa
C1 L*
TBARS (mgMDA/Kg 0.029 Aa 0.003 Bb
0.065 Aa 93.29 ± 93.10 ± 92.40 ± 93.13 ±
C2
cheese) 0.844 ± 0.633 ± 0.518 ± 1.42 Aa 0.32 Aa 0.65 Aa 0.20 Aa
C2
0.029 Aa 0.040 Bb
0.041 Bc 92.98 ± 91.80 ± 89.51 ± 90.05 ±
C3
0.688 ± 0.595 ± 0.514 ± 1.73 Aa 0.98 Aa 1.18 Aa 2.36 Aa
C3
0.041 Ba 0.008 Bb
0.043 Bb 0.25 ± 0.46 ± 0.61 ± 0.21 ±
CC
0.025 Bb 0.11 Ba 0.05 Ba 0.04 Bb
CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of 1.65 ± 1.58 ± 1.86 ± 2.16 ±
C1
NaCl, and 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3: 0.33 Aa 0.35 Aa 0.26 Aa 0.47 Aa
a*
cheese with 0.75% of NaCl, and 7% of extract. 0.30 ± 0.54 ± 0.54 ± 0.36 ±
C2
Results expressed means ± SD, Tukey test with 0.05 of level significant. 0.02 Bb 0.03 Ba 0.07 Ba 0.07 Bb
Capital letters compare the different treatments in each column, while lowercase 1.06 ± 1.38 ± 2.17 ± 2.52 ±
C3
letters compare treatment over the storage period. 0.55 Abc 0.26 Abc 0.49 Aab 0.16 Aa
14.91 ± 15.43 ± 16.00 ± 14.75 ±
CC
0.83 Aa 0.82 Ba 1.71 Ba 1.35 Ca
reported when pH decreases, MDA exists as beta-hydroxyacrolein and its 16.66 ± 17.73 ± 19.56 ± 18.78 ±
C1
reactivity increases (Ayala et al., 2014; Esterbauer, Schaur, & Zollner, 1.04 Ab 0.75 Aab 1.09 Aa 0.15 Aab
b*
14.82 ± 15.37 ± 16.61 ± 15.90 ±
1991). Therefore, an enhancement in pH during storage could weak­ C2
0.38 Aa 0.60 Ba 1.25 Ba 1.06 BCa
ening MDA reactivity with nucleophiles compounds (i.e., protein and 15.09 ± 17.43 ± 18.75 ± 18.32 ±
amino acids), reducing the possibility to form Schiff-base adducts, that C3
1.43 Ab 0.70 Aab 0.29 Aa 0.86 Aab
in turn are advanced lipid peroxidation end-products (Ayala et al.,
CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of
2014). C3 treatment had the lowest amount of MDA at day 1 (0.688
NaCl with 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3:
mgMDA/kg) (P < 0.05), showing the synergistic effect of low salt cheese with 0.75% of NaCl with 7% of extract.
concentration plus extract of babassu addition. Which probably occurs Results expressed means ± SD, Tukey test with 0.05 of level significant.
due to the low pro-oxidant effect of salt (Mariutti & Bragagnolo, 2017) Capital letters compare the different treatments in each column, while lowercase
and action of bioactive compounds (i.e., polyphenols) as identified in letters compare treatment over the storage period.
vitro (Lima et al., 2023) act donating an electron or a hydrogen atom and
neutralizing free radicals to prevent oxidation on food (Sharma et al., et al., 2020; Sant’Ana et al., 2013).
2023). The lowest value on CC and C2 in a* parameter is due to the presence
In addition to the presence of bioactive compounds, the decrease in of riboflavin, indicating a tendency to the green color (Diezhandino
MDA values during the storage period is due to some factors, (i) the et al., 2016). While on C1 and C3 samples, the increase a* and b*
cheese treatments were stored at refrigeration temperature (4 ◦ C ± 2) parameter is probably because the BME are rich in phenolic compounds
for 20 days, and low temperatures is able to decrease the effect of lipid (Lima et al., 2023), and the addition of this extract could lead to change
oxidation (Matumoto-Pintro et al., 2017; Moreira et al., 2021); (ii) the on color in developed product (Awad et al., 2021; Plaskova & Mlcek,
concentration of secondary oxidative compounds (TBARS) was reduced 2023). In relation to the b* parameter all treatment showed a tendency
and fluctuation observed, with an initial increase followed by a decrease to yellow color, however, addition of BME increase the yellow color due
during storage period, can be attributed to the inherent instability of to the color properties of the extract itself. Moreover, our treatments
these substances. Over the course of time, MDA undergoes degradation, with and without extracts had a variation like that observed in a study
transforming into organic acids and alcohols. These by-products are not developed by Magenis et al. (2014), where they evaluated 21 commer­
detectable by the TBARS method (Ulu, 2004). Previous studies have cial MFC samples, with parameter b* ranging from 11.59 to 21.97.
reported the same tendency in Minas-type fresh cheese samples con­
taining plant extract (mature Brazilian pepper tree fruit essential oil) 3.2.2. Instrumental texture analysis
during 30 days of storage at 4 ◦ C ± 2 (Dannenberg, Funck, Mattei, da Table 5 shows the texture parameters (hardness, springiness, cohe­
Silva, & Fiorentini, 2016). siveness, gumminess, chewiness, and resilience) studied in MFC during
20 days of storage period. At day one of storage C1 and C3 with addition
of extract showed higher hardness values (P < 0.05). As was proposed
3.2. Physical analyses
by Giroux et al. (2013), addition of extract can affect cheese texture (i.e.
hardness) in two possible ways, (i) through the moisture reduction, (ii)
3.2.1. Instrumental color characteristics
by interaction of polyphenols to casein micelle makes a strong curd
The color parameters of the MFC samples are demonstrated in
network and that contributes to increase the cheese hardness. Cheddar-
Table 4. Color analysis is carried out on the surface of the cheese, which
type cheese with the addition of green tea extract (GTE) showed an in­
is closely related to appearance and consumer acceptance (Moreira
crease in hardness at the same time when increasing concentrations of
et al., 2022). No significant differences (P > 0.05) were observed for
GTE (Giroux et al., 2013).
parameter L* values among treatments, while the addition of extract on
Cheeses with or without extract did not show differences (P > 0.05)
treatment C1 and C3 presented higher a* and b* parameters with sig­
in springiness and cohesiveness parameters on days 1, 7 and 20. Only on
nificant differences (P < 0.05).
day 14 the cheese with 0.75% of salt and 7% of extract (C3) showed a
About L* values, that parameter are results from colloidal particles of
difference (P < 0.05) in the parameters of springiness and cohesiveness,
milk as fat globules and casein micelles, that may be responsible for
with 0.23 and 0.25, respectively. Probably, the decrease in springiness
scattering light in the visible spectrum (García-Pérez et al., 2005).
and cohesiveness during the storage period could be explained by (i)
Furthermore, the L* parameter is more correlated with the presence of
alteration of the protein network; and (ii) decrease in calcium and an
free water on the surface of the food than in the whole food. Our findings
increase in proteolysis favored the increase of small peptides in the
are close to previous studies covering MFC (Moreira et al., 2019; Rocha

6
R.C. Lima et al. Innovative Food Science and Emerging Technologies 92 (2024) 103601

Table 5 internal structure, resulting in increased gumminess and chewiness

Texture profile analysis of the sample during storage period 1, 7, 14, and 20 (Moreira et al., 2021; Nateghi et al., 2012). Along the storage CC, C1, C2,
days. and C3 showed constant resilience values. Only on day 14 of the storage
Parameter Sample Storage period (Days) period, C3 showed higher resilience (P < 0.05), but close to other
1 7 14 20
treatments, and that probably could be influenced by protein network
change (Jingkai, Jianming, Zhenmin, & Huaxi, 2020). Ricotta cheese
1532.56 2744.59 2975.35 1616.58
enriched with free and nano-encapsulated broccoli sprout extract
± 103.63 ± 427.37 ± 131.86 ± 185.38
CC Cb Aa Aa Bb showed a resilience value ranging from 0.07 to 0.08, a value close to that
2596.30 2759.29 observed in the present study (Azarashkan, Motamedzadegan,
2540.37 ± 463.71 2756.59 ± 397.50 Ghorbani-HasanSaraei, Biparva, & Rahaiee, 2022).
C1 ± 91.64 Aa Aa
± 1.89 Aa Aa

1935.00 2564.71 2924.96 2606.41

± 249.96 ± 451.67 ± 349.82 ± 194.51 3.3. Microbiological analyses
BCb Aab Aa Aab
C2
2394.42 3042.27 2852.69 2991.68 Mesophilic and psychotropic counts in MFC are shown in Table 6.
± 209.02 ± 299.53 ± 409.59 ± 453.42 LAB showed no growth on any day of the storage period. At day 1 of
ABa Aa Aa Aa
Hardness (g) C3
0.16 ± 0.19 ± 0.21 ± 0.19 ±
storage, the counts of mesophilic remained above 5 log CFU/g in all
CC 0.01 Ab 0.03 Aab 0.01 ABa 0.01 Aab treatments (P > 0.05). However, from the 7th day of the storage period,
0.15 ± 0.19 ± 0.19 ± 0.20 ± it was possible to observe a significant difference (P < 0.05) behavior
C1 0.00 Ab 0.02 Aab 0.01 Bab 0.02 Aa between the treatments with and without extract. The addition of 7% of
0.16 ± 0.18 ± 0.19 ± 0.19 ±
extract on samples with 1.5% (C1) and 0.75% (C3) of NaCl, respectively,
C2 0.02 Aa 0.01 Aa 0.01 Ba 0.05 Aa
0.16 ± 0.20 ± 0.23 ± 0.17 ± resulted in a significant decrease in the mesophilic counts from the 7th
Springiness C3 0.00 Ab 0.01 Aa 0.02 Aa 0.01 Ab day of storage (P < 0.05), until the last day of the storage period. So
0.18 ± 0.20 ± 0.17 ± 0.17 ± regardless of the added salt concentration, the addition of the extract
CC 0.02 Aa 0.03 Aa 0.00 Ba 0.00 Aa had potential antimicrobial activity against mesophilic bacteria, being
0.17 ± 0.21 ± 0.19 ± 0.21 ±
C1 0.01 Aa 0.01 Aa 0.02 Ba 0.04 Aa
from up to 5 log CFU/g for cheese without extract (CC and C2), to
0.17 ± 0.21 ± 0.19 ± 0.17 ± approximately 4 log CFU/g for cheese with extract addition (C1 and C3).
C2 0.02 Ab 0.01 Aa 0.02 Bab 0.01 Ab At 20th day of storage period a reduction of 1.46 log CFU/g (C1) and
0.20 ± 0.20 ± 0.25 ± 0.17 ± 1.71 log CFU/g (C3) when compared to control cheese.
Cohesiveness C3 0.01 Ab 0.03 Ab 0.01 Aa 0.00 Ab
The psychotropic counts were detected less than <10 log CFU/g on
277.42 ± 491.84 ± 499.46 ± 277.28 ±
CC 11.80 Bb 10.42 Aa 27.36 Aa 14.61 Bb day 1 for all treatments and on the 7th day of storage, only CC
433.72 ± 551.31 ± 541.40 ± 567.56 ± demonstrated bacterial growth (4.48 log CFU/g). On the 14th day of
C1 29.36 Aa 86.69 Aa 34.07 Aa 37.69 Aa storage, the treatments (CC, C1, and C2) showed 5.42, 5.52, and 5.29 log
325.18 ± 539.62 ± 537.29 ± 515.51 ± CFU/g, respectively, without difference (P > 0.05) between the different
C2 7.93 Bb 78.70 Aa 16.17 Aa 105.32 Aa
treatments; while C3 showed 3.8 log CFU/g, being significantly (P <
488.34 ± 616.69 ± 587.01 ± 605.30 ±
Gumminess C3 61.42 Aa 120.19 Aa 50.60 Aa 28.43 Aa 0.05) lower as compared to all treatments. Regarding the growth of
45.04 ± 76.09 ± 102.86 ± 51.35 ± psychotropics to be detectable from day 7 of the storage period, it can be
CC 4.22 Cc 4.83 Cb 2.12 Ba 6.08 Cc understood by the need for lag phase bacteria often required before
66.09 ± 115.45 ± 114.22 ± 112.71 ±
beginning active multiplication (Mahajan, Bhat, & Kumar, 2017). So,
C1 2.29 ABb 8.65 ABa 19.71 ABa 16.17 Aa
52.29 ± 98.57 ± 100.88 ± 75.33 ± it’s possible to observe the antimicrobial effect of the extract of babassu
C2 3.74 BCc 6.97 BCa 1.69 Ba 6.83 BCb mesocarp to improve microbiological quality until the last day of the
80.34 ± 138.38 ± 146.23 ± 101.50 ±
Chewiness C3 11.03 Ac 18.43 Aab 14.95 Aa 13.52 ABbc
Table 6
0.06 ± 0.07 ± 0.06 ± 0.07 ±
CC Mesophilic and psychotropic counts (log CFU/g) in Minas fresh during 20
0.01 Aa 0.01 Aa 0.00 Ba 0.01 Aa
0.06 ± 0.08 ± 0.07 ± 0.08 ± storage days at 4 ◦ C.
C1 0.00 Aa 0.00 Aa 0.01 Ba 0.01 Aa Microorganism Sample Storage period (Days)
Resilience
0.06 ± 0.08 ± 0.07 ± 0.08 ±
C2 0.01 Aa 0.00 Aa 0.00 Ba 0.03 Aa 1 7 14 20
0.08 ± 0.08 ± 0.09 ± 0.07 ± 5.39 ± 6.76 ± 6.03 ± 5.64 ±
C3 0.01 Aa 0.01 Aa 0.01 Aa 0.01 Aa CC 0.30 Ab 0.03 Aa 0.02 Ab 0.16 Ab
CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of 5.00 ± 5.10 ± 4.18 ± 4.18 ±
C1 0.01 Aa 0.02 Ba 0.15 Cb 0.10 Bb
NaCl with 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3:
5.09 ± 6.69 ± 5.76 ± 5.56 ±
cheese with 0.75% of NaCl with 7% of extract.
C2 0.12 Ab 0.39 Aa 0.41 ABab 0.17 Aab
Results expressed means ± SD, Tukey test with 0.05 of level significant. 5.33 ± 5.00 ± 4.97 ± 3.93 ±
Capital letters compare the different treatments in each column, while lowercase Mesophilic C3 0.46 Aa 0.01 Bab 0.02 BCab 0.36 Bb
letters compare treatment over the storage period. 4.48 ± 5.42 ± 6.86 ±
CC <10
0.01 c 0.14 Ab 0.04 Aa
5.52 ± 4.78 ±
serum phase (Akan & Kinik, 2018; Giroux et al., 2013). Similar results
C1 <10 <10 0.41 Aa 0.06 Ca
were reported by Giroux et al. (2013), which observed a decrease in Psychotropic
5.29 ± 5.95 ±
cohesiveness and springiness in Cheddar-type cheese containing GTE. C2 <10 <10 0.02 Ab 0.01 Ba
Control cheese (CC) showed a decrease in gumminess (P > 0.05) at 3.79 ± 3.85 ±
C3 0.07 Ba 0.06 Da
the end of the storage period, and that was probably associated with <10 <10

proteolysis during storage period (Loudiyi & Aït-Kaddour, 2019). C1 and
C3 showed an increased chewiness (P > 0.05) values and had the highest
values among the treatments during the storage period. In general,
gumminess and chewiness values are related to hardness, and occurs
because greater hardness indicates that the cheese possesses a dense
CC: control cheese (with 1.5% of NaCl without extract); C1: cheese with 1.5% of
NaCl with 7% of extract; C2: cheese with 0.75% of NaCl without extract; C3:
cheese with 0.75% of NaCl with 7% of extract.
Results expressed means ± SD, Tukey test with 0.05 of level significant.
Capital letters compare the different treatments in each column, while lowercase
letters compare treatment over the storage period.

7
R.C. Lima et al. Innovative Food Science and Emerging Technologies 92 (2024) 103601

storage period. As was observed in our previous study, extract of babassu Table 7
emerges as an important application on food due to the antimicrobial The concentration of phenolic compounds in mg of gallic acid equivalent per
activity in vitro observed against Salmonella Enteritidis ATCC 13076 and 100 g on extract (crude and rotary evaporated) and on days 1 and 20 of storage
Escherichia coli ATCC 25922, both Gram-negative bacteria (Lima et al., period of cheese with extract addition.
2023). Antimicrobial activity probably is associated with bioactive Sample Storage period (Day) mgGAE/100 g
compounds such as polyphenols and flavonoids, and could act in REE 1 1213.01 ± 59.36 a
different ways, as suggested by several studies: damaging cell walls CEE 1 552.29 ± 4.95 b
(Lima et al., 2023), inducing oxidative damage of DNA (Nakamura et al., C1 1 90.85 ± 45.85 c
2015), inhibiting nucleic acid synthesis (Xie, Yang, Tang, Chen, & Ren, C3 1 98.41 ± 10.24 c
C1 20 89.28 ± 4.45 c
2015), and others. Some studies have been reported the antimicrobial C3 20 91.32 ± 3.78 c
effect of bioactive compounds extracted from natural products and
applied to cheese in different forms (i.e., essential oil, nanoemulsion, REE: Rotary evaporated extract; CEE: Crude Ethanolic extract; C1: cheese with
1.5% of NaCl with 7% of extract; C3: cheese with 0.75% of NaCl with 7% of
extract). Oregano essential oil was used as a natural additive in Minas
extract.
fresh cheese and showed antimicrobial activity against E. coli and
Different letters represent statistically different mean values between samples (P
Staphylococcus aureus inhibited growth throughout the 30 days of
< 0.05).
ripening (de Campos et al., 2022). El-Sayed and El-Sayed (2021) eval­
uated white soft cheese using nano-emulsified solutions containing
sensory parameters, such as color and texture. As future work sugges­
cumin essential oil (CEO), and observed on 60 day of storage period the
tions sensory analysis can help to understand the consumer public’s
3.35 log CFU/g of mesophilic count in cheese made with 1% CEO while
perception of this novel product. Likewise, although limitations of
cheese made without CEO showed 5.00 log CFU/g, showed a reducing of
protein determination in fresh cheese, future research suggestions also
1.65 log CFU/g. White soft cheese containing pomegranate peel aqueous
include determination and evaluation of protein content in MFC, which
extract showed strong antimicrobial activity able to delayed the growth
perhaps can be performed by liquid chromatography as recently re­
of mesophilic and psychotropic during 4 weeks of storage (Al-Moghazy
ported for matured cheese (Von Oesen et al., 2023). Furthermore, other
& El-Sayed, 2023).
alternatives can be used from the extract, such as application in the food
matrix in the form of essential oil, nano encapsulated or in the form of
3.4. Total phenolic compounds (TPC)
spray dried. Moreover, babassu coconut mesocarp extract should not be
limited to just being added to cheese. We suggest that the scientific
Table 7 shows values of phenolic compounds in gallic acid equivalent
community explore this extract further by applying it to other areas (i.e.
(mg. GAE), comparing the rotary evaporated extract (REE) and crude
pharmaceutical, chemical, and food industry), in terms of the charac­
ethanolic extract (CEE), as well as the evaluation of phenolic compounds
teristics of the observed properties and potential natural antimicrobial
in cheeses added with extract (C1 and C3) and evaluation of behavior on
and antioxidant agent.
the first and last day of storage. On day 1, CEE was submitted for
analysis to compare if REE was able to impact the amount of TPC.
CRediT authorship contribution statement
According to our results, it is possible to observe that the evaporation
of ethanol significantly (P < 0.05) increased the amount of these
Rayssa Cruz Lima: Writing – review & editing, Writing – original
compounds, being the amount of 1213.01 mg.GAE/100 g in the extract
draft, Methodology, Investigation, Formal analysis, Data curation,
submitted to rotary evaporation, while in the crude extract the value was
Conceptualization. Anna Paula Azevedo de Carvalho: Writing – re­
552.29 mg.GAE/100 g. Regarding cheeses with the addition of extract, it
view & editing, Writing – original draft, Supervision, Project adminis­
did not show a significant difference (P > 0.05), showing similar value
tration, Methodology, Funding acquisition, Data curation,
from the first day until the last day of storage period, revealing the
Conceptualization. Carini Aparecida Lelis: Writing – review & editing,
stability of phenolics during storage. These results support lipid oxida­
Methodology, Formal analysis, Data curation. Douglas José Faria:
tion stability observed during storage for MFC, revealed by decreasing in
Writing – review & editing, Methodology, Formal analysis, Data cura­
MDA, one of the final products of polyunsaturated fatty acids peroxi­
tion. Bruno Dutra da Silva: Writing – review & editing, Investigation.
dation (see Table 7).
Mayara Regina da Silva de Figueiredo: Investigation. Pedro Henri­
que Thimotheu Chaves: Investigation. Antônio Eugenio Castro Car­
4. Conclusions
doso de Almeida: Writing – review & editing, Supervision. Carlos
Adam Conte-Junior: Writing – review & editing, Supervision, Funding
This was the first work to report the effect of babassu coconut
acquisition.
mesocarp, extracted using an eco-friendly technique (UAE) and applied
to a dairy matrix as a cheese with reduced sodium chloride. The addition
of babassu coconut mesocarp extract to the formulated product was not Declaration of competing interest
able to alter the characteristics of the final product. Consequently, it can
be referred to as “Minas fresh cheese”, as it met the parameters for The authors declare do not have conflict of interest.
moisture (minimum of 55%) and lipid (25 to 44.9%) content, as stipu­
lated by regulations. Furthermore, despite the widely recognized anti­ Data availability
microbial activity of sodium chloride (NaCl) in the scientific
community, the maximum concentration of 1.5% (w/w) of NaCl did not Data will be made available on request.
exhibit such effective action. A noteworthy aspect of this study is that
the antimicrobial activity of the added extract can indeed be inferred, Acknowledgments
likely associated with the presence of quantified phenolic compounds,
and appears as a sustainable alternative to act as a natural antimicrobial. This work was supported by Fundação Carlos Chagas Filho de
It is important to emphasize that the addition of the extract led to an Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) [grant number
increase in texture parameters (i.e. hardness) and color (a* and b*), E-26/201.402/2023, E-26/200.891/2021, E-26/200.358/2021, E-26/
which can alter the consumer’s perception of color and generate a 200.621/2022 e E-26/210.385/2022, E-26/200.674/2023, E-26/
negative impact. Thus, future studies should propose up to what pro­ 203.223/2022, E-26/203.222/2022; E-26/202.800/2023]; Conselho
portion of the babassu mesocarp extract in the cheese can alter the Nacional de Desenvolvimento Científico e Tecnológico (CNPq) [grant

8
R.C. Lima et al.
number 313119/2020-1, 152936/2022-0]; and Coordenação de Aper­
feiçoamento de Pessoal de Nível Superior (CAPES) [grant number
88887.696241/2022-00, 88887.518752/2020-00].
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