A Comprehensive Review on Herbal Fortification of Traditional Indian Cheeses: Focus on Cheese Enriched with Bergenia ciliata Rhizome Extract

• Yashashree Bhagat

  Author

• Vijayabhaskar Poreddy

  Author

The physiological benefits of phytochemicals from medicinal plants are well documented, and their incorporation into foods is gaining popularity. Fresh acid-coagulated cheeses, traditional Indian dairy products, represent a novel delivery matrix for plant-derived bioactives. This literature review critically evaluates the feasibility of using Bergenia ciliata rhizome extract as a natural antioxidant source in such cheeses. We systematically examine the phytochemical composition of Bergenia ciliata, focusing on its major polyphenols (bergenin, gallic acid, catechin, ellagic acid, and afzelechin) and their radical-scavenging mechanisms. The review also synthesises current knowledge on the effects of herbal fortification on the physicochemical, textural, colour, and sensory properties of fresh acid-coagulated cheeses. Key technological challenges, including bitterness, colour darkening, and moisture migration, are identified. Important research gaps are highlighted: the lack of standardised extraction protocols, scarce data on the bioaccessibility of Bergenia ciliata polyphenols in cheese matrices, and the absence of Indian consumer acceptability studies. Finally, we propose future directions such as microencapsulation, hurdle technologies for shelf-life extension, and clinical efficacy trials for Bergenia ciliata-fortified cheeses. This review provides a foundational framework for developing commercial functional cheeses that combine traditional knowledge with modern food science.

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