Validation by in-vitro digestion and sensory analysis of incorporating vegetable oil encapsulates in cottage cheese

Malnutrition is a global issue linked to energy or nutrient imbalances, often resulting in deficiencies or overweight. Dairy products, rich in macronutrients and micronutrients, are a potential solution. However, processing, storage, and digestion can lead to nutrient loss. To enhance nutritional value, functional ingredients like microencapsulated compounds are used. This study focused on assessing the bioaccessibility of microencapsulated ingredients in cottage cheese, their impact on sensory attributes, and shelf-life. Two microencapsulated ingredients were studied: high oleic palm oil (HOPO), encapsulated using spray drying (SD) and a refractive window (RW) drying technique. The bioaccessibility of these ingredients was evaluated using the INFOGEST in-vitro digestion model. Results showed that HOPO encapsulated via SD in cottage cheese (CSD) preserved oleic and linoleic acids best, and via RW in cottage cheese (CRW) preserve vitamins in 63 % and antioxidants in 96 %. This highlights the effectiveness of microencapsulation techniques in enhancing dairy product functionality and a 72 % of fatty acids release suggesting potential strategies for combating malnutrition through fortified dairy products.