Hafiza Hamna Mushtaq2025-11-142025-11-142025https://escholar.umt.edu.pk/handle/123456789/10117The eggplant peels contain anthocyanin, a potential antioxidant wasted during food processing in the food industry. This research used the ultrasound-assisted method to extract these bioactive components from eggplant peels. This research aimed to formulate low-fat processed mozzarella cheese by valorizing eggplant peels. A threefactor, Box-Behnken Design (BBD) using response surface methodology was used for the ultrasound-assisted extraction of bioactive compounds from the eggplant peels. The Folin Ciocalteu assay (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity were optimized by changing the ultrasonic frequency, extraction time, and extraction %. The TPC, TFC, and DPPH radical scavenging activity significantly increased (p < 0.01) quadratically due to increased ultrasonic power time, higher natural deep eutectic solvents NADES concentrations, and liquid-solid ratios. The maximum predicted antioxidant extractions were TPC (21mgGAE/g), TFC (9mg QE/mg), and DPPH radical scavenging activity of 64% were simultaneously obtained when frequency, extraction time, and liquid-solid ratio were 8 Hz, 7 min 30 sec, and 13%, respectively. Furthermore, the eggplant peel extract was obtained from the optimized conditions of formulated W/O/W emulsions. The eggplant peel extract was incorporated into the inner aqueous phase at 3 different concentrations of 10%, 20%, and 30% (w/w). The W/O/W emulsions were prepared using two-step methods. The stability and antioxidant potential included DPPH assay, TPC, and TFC of emulsions evaluated for 15 days at 4 oC. Regarding the antioxidant potential of the individual emulsions, 30% (w/w) showed the highest values of TPC (90 ± 0.8 to 53.7 ± 4.1 mgGAE/g), TFC (68 ± 3.01 to 30.4 ± 3.6 mgQE/g), and DPPH assay (80 ± 4.6 to 46.94 ± 1.9%) followed by 20% (w/w). The results exhibited a significant (p < 0.05) difference that by increasing eggplant peel extract concentration in the W/O/W emulsions, the antioxidant potential increased, which declined with respect to storage days. After sensory evaluation, selected concentrations were used to formulate low-fat processed mozzarella cheese spread, after which the analysis was performed, which included DPPH assay, TPC assay, texture analysis, and color of the fortified low-fat mozzarella cheese spread during a 7-day storage period at 4 oC. The low-fat cheese spread formulated with W/O/W emulsions containing eggplant peel extract exhibited significant (p <0.05) antioxidant activity at varying concentrations. The color of the cheese varied significantly (p < 0.05), whereas the texture did not vary significantly. This suggests that even minimal incorporation of bioactive compounds can substantially improve the antioxidant potential of processed cheese and enhance the spread of its nutritional profile. This approach enhances the nutritional profile of everyday foods and provides a natural means of low-fat cheese with enhanced antioxidant activity.enThesis