Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

This study aimed to evaluate the effects of pequi waste extract (PWE), isolated and combined with preservation methods, on the physicochemical and bacteriological quality of goat Minas Frescal cheese with salt replacer (75% NaCl and 25% KCl). After manufactured, the cheeses were packed in aerobic packages, vacuum package (VP) and vacuum package + UV-C radiation, with and without PWE and stored at 4 °C for 21 days. Physicochemical properties, proteolysis, lipid oxidation and bacteriological quality were evaluated. No negative influence was observed on starter culture viability after any treatment tested or PWE addition to the cheese. VP and UV-C promoted higher maintenance of chemical composition, color and texture values, and the interaction with PWE was also positive for chemical composition and acidity. However, PWE increases proteolysis and decreases texture parameters. UV-C radiation increased lipid oxidation and affected the acidity, while VP + PWE retard this oxidative process. This combination led to the best growth rate for Lactococcus, besides slight color change. In conclusion, PWE and VP combination can be a promising alternative as a preservative method of nutritional quality without strong changes in the physicochemical quality of cheese. Further studies evaluating the sensory attributes of these cheeses should be performed. •Pequi extract addition in cheese did not significantly affect starter culture viability.•Pequi extract with vacuum packaging showed the best growth rate for Lactococcus.•UV-C radiation negatively affected lipid oxidation and acidity.•Pequi extract with vacuum packaging delayed the lipid oxidation process.•Pequi extract with vacuum packaging preserved the nutritional quality of cheese.