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Zandona E, Vranković L, Pedisić S, Vukušić Pavičić T, Dobrinčić A, Marušić Radovčić N, Lisak Jakopović K, Blažić M, Barukčić Jurina I. Production of Acid and Rennet-Coagulated Cheese Enriched by Olive ( Olea europaea L.) Leaf Extract-Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. Foods 2024; 13:616. [PMID: 38397592 PMCID: PMC10887763 DOI: 10.3390/foods13040616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 01/30/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase. Three OLE effective concentrations corresponding to 25%, 50%, and 75% inhibition of DPPH reagent (EFC25, EFC50, and EFC75, respectively) were added, i.e., 11.5 mg GAE L-1, 16.6 mg GAE L-1, and 26.3 mg GAE L-1, respectively. The results showed that OLE significantly increased the concentration of total phenols, total flavonoids, and antioxidant activity in all cheese samples and in the residual whey, especially at higher effective concentrations (EFC 50 and EFC 75). Rennet-coagulated cheese to which OLE was added prior to coagulation (EM 25, EM 50, EM 75) exhibited higher hardness, gumminess, and chewiness but lower elasticity, suggesting alterations in the paracasein matrix. OLE did not adversely affect acidity, water activity, or cheese yield. However, higher EFC resulted in significant colour changes (∆E* > 3.0). In conclusion, the enrichment of cheesemaking milk with OLE and the application of the rennet coagulation method are the most suitable to optimise the production of OLE-enriched cheese. This research shows the potential to improve the nutritional value of cheese while maintaining its desired characteristics.
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Affiliation(s)
- Elizabeta Zandona
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia; (E.Z.); (M.B.)
| | - Lucija Vranković
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Sandra Pedisić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Tomislava Vukušić Pavičić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Ana Dobrinčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Nives Marušić Radovčić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Katarina Lisak Jakopović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia; (E.Z.); (M.B.)
- Gastronomy Department, Aspira University of Applied Sciences, Mike Tripala 6, 21000 Split, Croatia
| | - Irena Barukčić Jurina
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia (S.P.); (T.V.P.); (A.D.); (N.M.R.); (K.L.J.)
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Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Martin F, Lee J, Azevedo-Scudeller L, Paul A, Delaplace G, Burgain J, Rousseau F, Tanguy G, Famelart MH, Jeantet R, Le Floch-Fouéré C. Heat treatment of milk protein concentrates affects enzymatic coagulation properties. Food Res Int 2022; 162:112030. [DOI: 10.1016/j.foodres.2022.112030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/28/2022] [Accepted: 10/03/2022] [Indexed: 11/28/2022]
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Ji F, Sun J, Sui Y, Qi X, Mao X. Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization. Curr Res Food Sci 2022; 5:1906-1915. [PMID: 36300164 PMCID: PMC9589170 DOI: 10.1016/j.crfs.2022.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/06/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
Microbial inactivation by pulsed electric field (PEF) has been studied widely although with high operational risk, while few studies on the potential of low intensity electric fields for microbial inactivation have been reported. In this study, the feasibility of inactivating microorganisms in milk by low intensity direct current (DC) electric field was investigated. Then a kinetics model was proposed based on the inactivation curves. Finally, the effect of electric field on the microflora and physicochemical properties of milk was analyzed. Results showed that the bacterial reduction >5 log CFU/mL could be achieved at 50–55°C, 0.3 A–0.6 A, and with 5 min starting intensity of 5 V/cm-9 V/cm. The inactivation kinetics consisted of three stages, therein, the middle stage, main part of the inactivation curve, followed 1st-order reaction kinetics, and the effect of temperature on it was consistent with the Arrhenius Law, which implied that the electric field itself can inactivate bacteria without thermal inactivating effect. The microflora analysis showed that naturally occurring bacteria in the milk contained typical potential pathogenic bacteria (e.g., 56.9% of Acinetobacter spp.) and spoilage bacteria (e.g., 27.5% of Pseudomonas spp.), and the electric field can inactivate them. Moreover, the inactivation chemically preserved the milk's fresh-like characteristics (according to indexes of whey protein denaturation rate, furosine content), and physical stability (turbidity, zeta potential, particle size, color and so on). Therefore, a promising approach is provided for microbial inactivation in dairy industry. Microbial inactivation of milk in low intensity direct current electric field was verified. The bacteria (7.5 log CFU/mL) in milk were completely inactivated. The main part, middle stage, of inactivation followed 1st-order reaction kinetics. For Acinetobacter spp. and Pseudomonas spp., inactivation of the electric field was non-selective. Inactivation on the physicochemical properties of milk was at an acceptable level.
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Affiliation(s)
- Feihong Ji
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Jing Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yiming Sui
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Xiangming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China,Shandong Meijia Group Co. Ltd., Rizhao, 276826, China,Corresponding author. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk. DAIRY 2021. [DOI: 10.3390/dairy2030032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.
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