Low-fat mozzarella cheese formulated with different plant-based mucilages: Insights into in vitro digestibility and toxicity studies

This study investigated the use of plant-based mucilage, including aloe vera (AVM), basil seed (BSM), and taro root mucilage (TRM) as fat replacers in low-fat mozzarella cheese (LFMC) in a concentration of 2.5% (v/v), to evaluate the fat release profile of the LFMC. An INFOGEST static in vitro digestion model was used to simulate oral, gastric, and intestinal phases and assess the release of free fatty acids (FFAs) after 120 min of digestion. Additionally, a 28-day sub-chronic toxicity study using Sprague Dawley rats was conducted to evaluate the hematological, biochemical, and histopathological safety of the formulated LFMC samples. The results of the present study reported that full-fat mozzarella cheese had the highest FFA release (100%), while LFMC had the lowest (74%). Mucilage added to LFMC samples exhibited intermediate FFA release in the 80 - 100% range, suggesting improved lipid bioaccessibility. In vivo , results confirmed that mucilage inclusion did not significantly induce toxicity and enhanced blood parameters and liver health markers. These findings support the use of low-fat mucliages as safe, functional fat replacers that provide health benefits and maintain LFMC quality.