Impact of Lycopene Supplementation on the Physicochemical, and Microbiological Properties of Fresh Goat Cheese

Background: Lycopene is a bioactive carotenoid pigment of considerable nutritional and functional significance, predominantly derived from red-pigmented fruits and vegetables, most notably tomatoes and their processed derivatives. Its prospective application in food fortification and pharmaceutical formulations has attracted growing scientific interest, attributable to its well-documented antioxidant, anti-inflammatory, and health-promoting properties.

Aims: This study aimed to extract and purify lycopene from tomato concentrate and to systematically investigate the effects of its incorporation at varying concentrations on the physicochemical characteristics, and microbiological quality of fresh goat fresh cheese during refrigerated storage.

Materials and Methods: Lycopene was extracted from concentrated tomato pulp via solvent extraction and subsequently purified through recrystallisation. The purity and identity of the recovered lycopene were confirmed by thin-layer chromatography (TLC). The purified lycopene was incorporated into fresh goat cheese at three mass ratios—0.01%, 0.05%, and 0.2%—with an unenriched sample (0%) serving as the negative control. All experimental specimens were stored at 4°C and subjected to systematic analysis over a four-week storage period. Physicochemical parameters—including pH, titratable acidity, dry matter content, moisture content, and syneresis— were evaluated through standard validated analytical methods. Microbiological analyses were conducted to enumerate total aerobic mesophilic flora, fecal coliforms, Staphylococcus aureus, Salmonella-Shigella, Lactobacilli, Lactococci, yeasts, and molds.

Results: The maximum lycopene extraction yield attained from tomato concentrate reached 0.0375 ± 0.60 g per 100 g of tomato concentrate, with a retardation factor (Rf) of 0.86, confirming acceptable chromatographic purity. A statistically significant increase (p < 0.05) in dry matter content and syneresis was observed across all lycopene enrichment levels relative to the control. Conversely, pH values, titratable acidity, and moisture content exhibited a statistically significant decrease (p < 0.05) in lycopene-enriched cheeses compared with the unenriched control. The incorporation of lycopene was associated with a measurable reduction in total mesophilic aerobic flora compared to control specimens. A concentration-dependent inhibitory effect was additionally observed against total and fecal coliforms, S. aureus, Salmonella spp., yeast, and molds, suggesting an antimicrobial contribution of lycopene under the experimental conditions applied.

Conclusions: Lycopene incorporation exerted a significant and multifaceted influence on the physicochemical profile of fresh goat cheese whilst concurrently contributing to the maintenance of microbiological stability throughout refrigerated storage. Collectively, these findings underscore the considerable potential of lycopene as a natural bioactive additive for enhancing both the quality and the safety of fresh dairy products. Nevertheless, further investigation is warranted to comprehensively elucidate the effects of lycopene enrichment on the functional textural, and sensory attributes of fresh goat cheese prior to broader commercial application.