Effect of Foeniculum vulgare Seed Phenolic Extract as a Natural Additive on The Physicochemical, Microbiological, Antioxidant, and Organoleptic Quality of Traditional Algerian J'ben Cheese During Storage

Chemical additives widely used in the agri-food industry have raised increasing concerns because of their potential adverse effects on human health. Thus, there is growing interest in replacing synthetic additives with natural alternatives capable of preserving food quality and safety. In this context, the present study aimed to evaluate the effect of incorporating a phenolic extract from fennel ( Foeniculum vulgare ) seeds as a natural food additive on the quality of J'ben, a traditional Algerian cheese, during 15 days of refrigerated storage at 4°C. J'ben cheese, produced by mixed coagulation, was supplemented with a phenolic extract of fennel seeds obtained by hydroethanolic maceration (80:20, ethanol/water, v/v). The extract was incorporated into the cheese at concentrations of 0% (control), 1%, 2%, and 3% (w/w), and the resulting products were evaluated during 15 days of refrigerated storage at 4°C. Physicochemical, microbiological, and sensory analyses were performed on both the experimental cheeses and the fennel seed extract. The results demonstrated that the hydroethanolic extract of Foeniculum vulgare exhibited strong antioxidant activity, attributable to its high content of total phenolic compounds (9.2 mg GAE/mL extract) and flavonoids (0.68 mg QE/mL extract). Microbiological analyses further revealed that the extract possessed antimicrobial activity against several pathogenic and spoilage microorganisms while simultaneously promoting the growth of beneficial lactic acid bacteria, highlighting its potential prebiotic effect. Physicochemical parameters, including moisture content, fat content, dry matter, pH, and acidity, exhibited variations among the experimental cheeses during storage. However, the most significant finding of this study was the substantial reduction in malondialdehyde (MDA) levels observed in cheeses supplemented with 3% fennel extract compared with the control. This decrease can be attributed to the strong antioxidant activity of the extract, as demonstrated by the DPPH and FRAP assays. Furthermore, sensory evaluation revealed that the incorporation of fennel seed phenolic compounds positively influenced the freshness, aroma, and colour of the cheeses.