Optimization of Salt Composition and Influence of β-Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese.

Excessive sodium consumption is a primary driver of modern health adversities, prompting the dairy industry to seek reduction strategies that do not compromise product integrity. This study aimed to investigate the influence of β-lactoglobulin (β-lg) nanostructures, containing encapsulated quercetin and vitamin B2, on the functional and structural profile of low-sodium Minas Frescal cheese. Using a central composite rotatable design (CCRD), the research evaluated the effects of three independent variables: sodium chloride (NaCl; 5-20 g L-1) concentration, potassium chloride (KCl; 5-20 g L-1) concentration, and β-lg nanostructure concentration (5-10 mg kg-1). Among the evaluated responses, pH, titratable acidity, cohesiveness, springiness, hardness, and chewiness were not significantly affected by the incorporation of β-lg nanostructures. In contrast, electrical conductivity ranged from 1.28 to 3.92 mS cm-1 and was significantly influenced by the salt composition, with KCl showing the greatest effect, while adhesiveness was primarily affected by NaCl concentration. The optimized formulation consisted of 2.5% total salt (50% NaCl and 50% KCl) supplemented with 7.5 mg kg-1 β-lg nanostructures, maintaining the physicochemical and textural characteristics of conventional Minas Frescal cheese. These findings demonstrate that β-lg nanostructures provide a stable delivery platform for bioactive compounds and enable the development of low-sodium Minas Frescal cheese without compromising product quality.