Enhancing the Sensory and Microbiological Quality of Thick Cream Using Pectin Capsules Loaded with Lemon Essential Oil

This study aimed to develop a novel thick cream formulation free from lactic acid bacteria by incorporating pectin-based microcapsules loaded with lemon essential oil (LEO), with the goal of enhancing both sensory properties and microbiological stability. The capsules were added at increasing concentrations (0%, 0.25%, 0.5%, 0.75%, and 1%) to assess their impact. Physicochemical analysis revealed that higher capsule content significantly improved consistency and viscosity. Microbiological evaluations confirmed the absence of key foodborne pathogens, including Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Entero-bacteriaceae, in all formulations. Additionally, the antibacterial efficacy of the encapsulated LEO was vali-dated against Escherichia coli and Staphylococcus aureus strains. Sensory analysis using paired comparison, ranking, and hedonic tests demonstrated a clear preference for samples enriched with 0.5% and 0.75% capsules, noted for their enhanced creaminess, pleasant lemon aroma, and well-balanced flavour. Statistical analysis (ANOVA and Principal Component Analysis, PCA) confirmed significant differences among sam-ples, particularly in texture and aroma attributes. These findings highlight the potential of LEO-loaded pec-tin capsules as a clean-label strategy to improve both the sensory appeal and microbial safety of thick cream formulations.