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Bennato F, Ianni A, Innosa D, Martino C, Grotta L, Pomilio F, Verna M, Martino G. Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product. Animals (Basel) 2019; 9:ani9121153. [PMID: 31888121 PMCID: PMC6941002 DOI: 10.3390/ani9121153] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/26/2022] Open
Abstract
Simple Summary The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. Abstract The aim of this study was to evaluate the effect of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese. Licorice did not influence milk and Stracciata fat content but induced modifications in fatty acid profile. Both in milk and Stracciata, a decrease in saturated fatty acids was detected and in cheeses an increase of monounsaturated and polyunsaturated fatty acids was observed. Stracciata obtained from the experimental group showed an improved oxidative stability after six days of ripening, a finding partly justifiable by the well-known richness of antioxidant compounds in the licorice root. The volatile profile of Stracciata was also affected by dietary licorice intake, with an increase in esters and a reduction of aldehydes and ketones. These results suggest a positive role of licorice in modifying chemical and physical properties of cow cheeses, reducing lipid oxidation and inducing changes in color and flavor with a presumable improvement in consumer acceptability.
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Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Lisa Grotta
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy;
| | - Micaela Verna
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; (F.B.); (D.I.); (L.G.); (M.V.)
- Correspondence: ; Tel.: +39-0861-266950
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Bennato F, Ianni A, Martino C, Di Luca A, Innosa D, Fusco AM, Pomilio F, Martino G. Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products. J Dairy Sci 2019; 103:52-62. [PMID: 31704006 DOI: 10.3168/jds.2019-16838] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 09/15/2019] [Indexed: 11/19/2022]
Abstract
The aim of the present study was to evaluate the effect of dietary integration with dried licorice root on the chemical-nutritional qualities of goat milk and cheeses. The study was conducted for 60 d, during which 30 Saanen goats were divided into 2 groups: a control group (CG) that received a standard diet and an experimental group (LG+) whose diet was supplemented with licorice. At the end of the study, milk samples were collected to determine chemical-nutritional compositions and fatty acid (FA) profiles. Cheeses produced with CG and LG+ bulk milk were analyzed for chemical-physical parameters after 3 (T3) and 30 (T30) d of ripening. A different FA profile and a significant increase in protein and casein were observed in LG+ milk samples compared with CG milk. Regarding cheeses, an increase of proteins and fat was found in LG+ cheeses, which also were harder, more elastic, and more gummy than the CG samples after both 3 and 30 d of ripening. A different protein profile was detected in the 2 groups without significant variations in casein fractions (αS2-casein and β-casein) during ripening. Moreover, greater oxidative stability was found in LG+ cheeses at both T3 and T30. Different families of volatile compounds were detected in T30 cheeses obtained from both groups. A significant reduction of octanoic acid and an increase in nonanal and ketones were found in LG+ T3 cheeses, whereas the LG+ T30 cheeses were characterized by a significant decrease of hexanoic acid an increase of 3-methyl-1-butanol and acetoin. We concluded that it is possible to assert that dietary integration with dried licorice root modified chemical and technological properties of goat cheeses, reducing lipid oxidation during ripening and inducing changes in texture that could improve consumer acceptability, although further studies are needed from this point of view.
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Affiliation(s)
- Francesca Bennato
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Andrea Ianni
- Department of Medical, Oral and Biotechnological Sciences, "G. d'Annunzio" University Chieti-Pescara, 66100 Chieti, Italy
| | - Camillo Martino
- Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," 64100 Teramo, Italy
| | - Alessio Di Luca
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Denise Innosa
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Armando Marco Fusco
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale," 64100 Teramo, Italy
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy 64100.
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