Development of Microparticles Prepared From the Hydrodistilled Extract of Bongardia chrysogonum Seeds as a Natural Preservative to Extend Butter Shelf Life

Butter is highly prone to oxidative and microbial deterioration due to its lipid composition and moisture content. This study is aimed at extracting, characterizing, and evaluating the effect of Bongardia chrysogonum seed hydrodistilled extract (BCHE), in free and microencapsulated forms, on butter quality and shelf life. BCHE was encapsulated in β ‐cyclodextrin ( β ‐CD), sodium caseinate (SC), and a combination of both ( β ‐CD–SC) via freeze‐drying. GC‐MS analysis identified methyl‐linoleate (29.35%), oleic‐acid‐methyl‐ester, and D‐limonene (8.84%) as major constituents, indicating BCHE is rich in polyunsaturated fatty acids and terpenoids. FTIR spectra confirmed hydrogen bonding and hydrophobic interactions between BCHE and wall materials, demonstrating successful encapsulation. Butter samples fortified with free (0.5% w / w ) or encapsulated (1% and 2% w / v ) BCHE were stored at 4°C for 80 days and analyzed for peroxide value, p ‐anisidine value, total oxidation (TOTOX), free fatty acids (FFAs), microbial count, color parameters ( L ^∗ , a ^∗ , b ^∗ , and Δ E ^∗ ), and sensory properties. Samples containing 0.5% BCHE or 2% microparticles significantly improved oxidative stability ( p < 0.05), achieving results comparable or superior to 100 ppm BHA. The samples containing 2% BCHE encapsulated in β ‐CD–SC (T β –SC _2% ) exhibited lower FFA levels than control and BHA‐treated samples ( p < 0.05). Both free and encapsulated BCHE effectively extended microbial stability. Despite perceptible color differences between treated samples and the control, sensory evaluation indicated no significant differences in color. In the sample containing free BCHE, a faint herbal note was detected, but flavor, odor, and overall scores remained acceptable (> 3). By the end of storage, the control exceeded acceptable quality limits, whereas the T β –SC _2% sample maintained a quality equivalent to the control at Day 40. These results demonstrate that BCHE, particularly in T β –SC _2% form, is a promising natural preservative for butter, extending shelf life while maintaining sensory quality. Future research should investigate its synergistic use with other natural antioxidants and its application in various lipid‐based and functional food systems.