Effect of red paprika on physicochemical, antioxidant, microbiological and sensory properties of grilling cheese

<jats:p>This study investigated the impact of red paprika (Capsicum annuum L.) in powdered, crushed and fresh (sweet or hot) forms on the physicochemical, sensory, antioxidant and microbiological properties of grilling cheese (Queso Blanco-type). Seven cheese variants were produced: a control (C) and six paprika-enriched formulations (P1-P6), with paprika added at concentrations ranging from 0.5 to 4.0 %. Paprika incorporation significantly (p&lt;0.05) increased moisture content (54.60-57.18 % vs. 54.09 %) while decreasing protein content and the protein-to-fat ratio. Enriched samples showed significantly higher phosphorus (59.47-117.42 vs. 50.30 mg/100 g) and magnesium levels compared to the control. The variant enriched with 4.0 % fresh sweet red paprika (P4) exhibited a favorable lipid profile, with 25.15 % MUFA and 3.17 % PUFA, and a significantly reduced thrombogenic index (TI = 3.54) compared to the control (3.88), while the atherogenic index (AI) showed a slight, non-significant decrease. Total phenolic content was significantly higher in enriched samples (612.13- 938.37 vs. 577.78 μg GAE/g), with enhanced radical scavenging activity (ABTS: 531.90-595.42 μmol TE/g; DPPH: up to 46.40 μmol TE/g in crushed paprika variants). Antimicrobial activity, assessed by the disk diffusion method, was observed against Staphylococcus aureus and Pseudomonas aeruginosa, with no activity detected against Escherichia coli, Bacillus cereus or Candida albicans. Sensory evaluation identified P4 as the most promising formulation, showing no statistically significant differences from the control in any evaluated attribute (p&gt;0.05). The results obtained indicate that red paprika can be used as a functional, natural ingredient in the formulation of nutritionally enriched dairy products.</jats:p>