Physicochemical properties of kashk supplemented with encapsulated lemongrass extract

Kashk is a perishable fermented dairy product. Since chemical preservatives are harmful for human health, we aimed to study lemongrass (Cymbopogon citratus L.) as natural preservative.
 First, assessed the phytochemical properties of extract. Then, added extract and microencapsulated kashk samples. Finally, analyzed their physicochemical sensorial during 60 days storage.
 Catechin (419.04 ± 0.07 mg/L), gallic acid (319.67 0.03 chloregenic (4.190 0.002 mg/L) were found be predominant phenolic constituents in lemongrass. Total phenolics, total flavonoids, antioxidant activity (IC50) values 26.73 mg GA/g, 8.06 Quercetin/g, 2751.331 mg/L, respectively. The beads spherical shape with 35.03-nm average particle diameter 47.81% microencapsulation efficiency. pH supplemented kashks decreased storage time. They showed lower degree than control at end storage. peroxide, p-anisidine, thiobarbituric sample fortified 6.15, 4.76, 44.12%, respectively, being lowest among This had highest hardness (570.62 21.87 g), adhesiveness (18.10 4.36 mJ), cohesiveness (0.56 0.25) but chewiness (72.66 3.08 mJ) It also better sensory profile samples.
 Our results indicated that could incorporated into ensure suitable textural properties. Furthermore, it may delay fat oxidation lipolysis