Table 1.
Physicochemical results of the cheeses with added bioactive compounds from xoconostle and orange essential oil.
| Days/Treatments | Control | Micro | Nano |
|---|---|---|---|
| Moisture (%) | |||
| 0 | 48.11 ± 2.96 aA | 49.92 ± 0.75 aA | 49.07 ± 0.42 aA |
| 15 | 44.43 ± 2.68 aB | 47.42 ± 1.74 aAB | 46.34 ± 1.52 aB |
| 30 | 42.28 ± 1.58 aB | 44.06 ± 3.06 aB | 44.41 ± 0.51 aBC |
| 45 | 39.47 ± 0.25 bC | 43.59 ± 1.43 aA | 42.74 ± 1.31 aC |
| Ash (%) | |||
| 0 | 3.15 ± 0.34 aA | 3.44 ± 0.17 aA | 3.27 ± 0.08 aB |
| 15 | 3.37 ± 0.07 aA | 3.64 ± 0.35 aA | 3.53 ± 0.32 aAB |
| 30 | 3.52 ± 0.29 aA | 3.70 ± 0.16 aA | 3.60 ± 0.20 aA |
| 45 | 3.55 ± 0.14 aA | 3.72 ± 0.06 aA | 3.62 ± 0.11 aA |
| Fat (%) | |||
| 0 | 24.66 ± 0.57 aB | 22.43 ± 1.92 aB | 25.33 ± 1.52 aB |
| 15 | 26.33 ± 1.52 abAB | 24.67 ± 1.15 bAB | 27.71 ± 2.05 aAB |
| 30 | 27.66 ± 1.18 abA | 25.60 ± 1.52 bA | 28.67 ± 0.55 aA |
| 45 | 28.31 ± 1.04 aA | 26.33 ± 1.14 aA | 29.33 ± 2.08 aA |
| Protein (%) | |||
| 0 | 22.65 ± 0.89 aB | 22.49 ± 0.51 aC | 19.26 ± 1.01 bC |
| 15 | 24.03 ± 0.51 aB | 23.65 ± 0.09 aB | 21.03 ± 0.56 bB |
| 30 | 24.71 ± 0.55 aA | 24.21 ± 1.03 aA | 22.60 ± 0.42 bA |
| 45 | 25.00 ± 0.31 aA | 25.43 ± 0.56 aA | 23.42 ± 0.39 bA |
| pH | |||
| 0 | 5.52 ± 0.05 aA | 5.57 ± 0.01 aA | 5.29 ± 0.00 bA |
| 15 | 5.19 ± 0.01 abB | 5.23 ± 0.06 bB | 5.13 ± 0.08 aB |
| 30 | 4.98 ± 0.03 aC | 5.02 ± 0.14 aB | 5.05 ± 0.09 aBC |
| 45 | 4.53 ± 0.02 cD | 4.71 ± 0.02 bC | 4.93 ± 0.04 aC |
The results are expressed as means ± standard deviation. Lowercase letters in the same row indicate significant differences (p < 0.05) among treatments on the same analysis day. Different capital letters in the same column indicate significant differences (p < 0.05) in each treatment on different analysis days.