Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Abstract

BACKGROUND: The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1 ) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and color stability of the cheese during refrigerated storage. RESULTS: Purple sweet potato peel extract contains high concentrations of anthocyanins (2.36 mg g−1 ), hydroxycinnamic acids (1.89 mg g−1 ), and flavonols (0.41 mg g−1 ). Regarding the physicochemical properties of enriched cheeses, the addition of PSPPE increased redness from −1.42 to 2.20, decreased lightness from 92.55 to 86.44, and decreased yellowness from 7.40 to 4.51. This trend persisted throughout the storage period. In terms of texture, only cohesiveness and resilience were affected by the addition of PSPPE addition. Sensory evaluation indicated that only color, taste, and sweetness were affected by this. Goat cheeses enriched with PSPPE received good consumer acceptance. At the end of storage, enriched cheeses retained substantial levels of polyphenolic compounds (8.84 and 3.75 ∼gg−1 for cheeses with PSPPE at 1.5 and 3 g L−1 , respectively) – mainly hydroxycinnamic acids. CONCLUSIONS: Encapsulated PSPPE could be a viable alternative for the development of fresh goat cheeses with functional properties as it maintains high bioactive compound content throughout the storage period. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.