The Impact of Free and Nanoencapsulated Banana and Apple Peels Extracts on the Physicochemical, Oxidative Stability, Microbial and Sensory Properties of Whipped Cream.

The purpose of this study was to investigate the antioxidant and antimicrobial activity of free and nanoencapsulated banana (BE) and apple (AE) peel extracts on the physicochemical, oxidative stability, antibacterial effect, and sensory characteristics of whipped cream during 28 days of cold storage at 4°C. BE and AE were nanoencapsulated in basil seed gum coating. The particle size, polydispersity index (PDI), and zeta potential of BE and AE-loaded nanoparticles was 116.5 and 112.2 nm, 0.296 and 0.248, -49.71 and -49.16 mV, respectively. Free extract and apple peel exhibited significantly higher ( < 0.05) antioxidant activity than encapsulated extract and banana extract. Encapsulated extract had higher antimicrobial activity against and . Free and nanoencapsulated extracts were added to whipped cream formulation at a constant level of 2% w/w. All nanocarriers had a spherical shape without aggregation. pH, apparent viscosity, overrun, drainage, color indexes, peroxide value, thiobarbituric acid, total microbial count, and sensory characteristics of whipped cream were examined. Nanocarriers improved the pH, apparent viscosity, hardness, overrun, oxidative stability, foam stability, and also significantly reduced the acidity, drainage, and microbial load of whipped cream samples during the cold storage period ( < 0.05). The antioxidant and antimicrobial activity of nanocarriers at the last days of storage was higher than unencapsulated BE and AE. AE showed a higher preservative effect than BE. All whipped cream samples containing extract had acceptable sensory scores. BE and AE, especially in encapsulated form, have remarkable antioxidant and antimicrobial activities and are able to improve the oxidative stability, antibacterial activity, and physicochemical characteristics of whipped cream. The results of this study suggested the use of 2% w/w of nanoencapsulated peel extract in the formulation of whipped cream.