Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray‐dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.