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Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (Basel) 2023. [DOI: 10.3390/pr11030897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.
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Rampanti G, Ferrocino I, Harasym J, Foligni R, Cardinali F, Orkusz A, Milanović V, Franciosa I, Garofalo C, Mannozzi C, Mozzon M, Osimani A, Aquilanti L. Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome. Foods 2022; 12:foods12010169. [PMID: 36613385 PMCID: PMC9818377 DOI: 10.3390/foods12010169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrela cheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampled from four Portuguese artisan producers. Physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs). Finally, non-starter lactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymatic activities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcus lactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolates collected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides, and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlighted esterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, and beta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyces hansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candida boidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compounds characterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compounds and alcohols.
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Affiliation(s)
- Giorgia Rampanti
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53–345 Wrocław, Poland
| | - Roberta Foligni
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Federica Cardinali
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53–345 Wrocław, Poland
| | - Vesna Milanović
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Cristiana Garofalo
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Cinzia Mannozzi
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Massimo Mozzon
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Andrea Osimani
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
- Correspondence:
| | - Lucia Aquilanti
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
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Tekin A, Hayaloglu AA. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Centeno J, Lorenzo J, Carballo J. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd cebreiro cheese. Food Microbiol 2022; 108:104101. [DOI: 10.1016/j.fm.2022.104101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022]
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Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Front Nutr 2022; 9:868320. [PMID: 35520282 PMCID: PMC9062519 DOI: 10.3389/fnut.2022.868320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Department of Petroleum & Chemical Engineering, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022; 11:188. [PMID: 35053920 PMCID: PMC8775153 DOI: 10.3390/foods11020188] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/03/2022] [Accepted: 01/09/2022] [Indexed: 12/27/2022] Open
Abstract
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.
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Affiliation(s)
- Rania Anastasiou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (M.K.); (M.G.); (A.A.); (G.Z.); (E.T.)
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Mbye M, Mohamed H, Raziq A, Kamal-Eldin A. The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses. Sci Rep 2021; 11:13573. [PMID: 34193923 PMCID: PMC8245653 DOI: 10.1038/s41598-021-92797-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 05/12/2021] [Indexed: 11/10/2022] Open
Abstract
Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin, and their mixture in two experiments. In Experiment (1), a factorial design with four factors (W. coagulans, camel chymosin, incubation time, and incubation temperature) was performed. The effect of these factors on cheese's yield and hardness were assessed. An enzyme concentration corresponding to a 36 µg/L of milk of W. coagulans, 50 IMCU/L of camel chymosin, holding time of 4 h, and incubation temperature of 60 °C provided the optimal textural hardness for both camel and bovine milk cheeses. Seven treatments were analyzed in experiment (2) were analyzed for physicochemical properties, yield, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGEitation). The results showed that pure Withania extract exhibited the lower coagulating effect resulting in cheeses with low yield, hardness, fat, protein, and total solids. The SDS-PAGE electropherograms of camel cheese showed several low molecular weight bands as compared to bovine cheese. This phenomenon is due to excessive proteolysis in camel cheese, which we believed is caused by the presence of endogenous enzymes.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates
| | - Huda Mohamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates
| | - Abdul Raziq
- Al-Ain Farms for Livestock Production, Al Ain Dubai Road, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, PO Box 15551, Abu Dhabi, United Arab Emirates.
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, United Arab Emirates.
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Konuspayeva G, Faye B. Recent Advances in Camel Milk Processing. Animals (Basel) 2021; 11:ani11041045. [PMID: 33917722 PMCID: PMC8068116 DOI: 10.3390/ani11041045] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/23/2021] [Accepted: 04/06/2021] [Indexed: 12/20/2022] Open
Abstract
Simple Summary The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers. Such emergence has led the stakeholders in the sector to offer diversified products corresponding to the tastes of increasingly urbanized consumers, more sensitive to “modern” products. Thus, traditionally drunk in raw or naturally fermented form, camel milk has undergone unprecedented transformations such as pasteurization, directed fermentation, cheese or yoghurt processing, and manufacture of milk powder for the export market. However, the specific characteristics of this milk (composition, physical properties) mean that the technologies applied (copied from technologies used for cow milk) must be adapted. In this review, some technological innovations are presented, enabling stakeholders of the camel milk sector to satisfy the demand of manufacturers and consumers. Abstract Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.
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Affiliation(s)
- Gaukhar Konuspayeva
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Bernard Faye
- UMR SELMET, CIRAD-ES, 34398 Montpellier, France;
- Department of Biotechnology, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
- Correspondence: ; Tel.: +33-671-355-928
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