An Investigation Into Impact of Date Seed Bioactive Compound Addition on the Quality Attributes, Shelf Life, In Vitro Digestibility, and Bioactive Properties of Cottage Cheese

This study demonstrates the potential of date seed bioactive compounds (DSBCs) as a dual-function additive in cottage cheese (CC), enhancing both its nutritional quality and shelf life. DSBCs were incorporated into CC at varying concentrations (0%, 2.5%, 5.0%, 10%, and 20%) and stored at 4°C for 14 days. Results showed a significant increase in total phenolic content (TPC) and antioxidant activity with higher DSBC concentrations, though both slightly declined during storage. Microbial analysis revealed a marked reduction in spoilage-causing microorganisms, confirming the antimicrobial potential of DSBCs as a natural preservative. Physicochemical evaluations indicated that enriched CC retained desirable moisture, texture, and rheological properties revealed a semi-solid cheese with a viscoelastic property. Notably, the in vitro digestion shows good bioaccessibility of DSBCs and antioxidants activity at the intestinal phase. This work highlights an eco-innovative approach to valorizing agro-waste, showing that the extracted DSBCs supports both as functional fortifying agent and natural antimicrobial agent that improved shelf life and consumer safety in dairy systems. The integration of DSBCs in CC represents a novel dairy innovation, offering a sustainable solution for enhancing food quality and safety.