1
|
Nolasco A, Squillante J, Velotto S, D’Auria G, Ferranti P, Mamone G, Errico ME, Avolio R, Castaldo R, De Luca L, Romano R, Esposito F, Cirillo T. Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach. Foods 2024; 13:1044. [PMID: 38611351 PMCID: PMC11011278 DOI: 10.3390/foods13071044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse.
Collapse
Affiliation(s)
- Agata Nolasco
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Jonathan Squillante
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, Via di Val Cannuta, 247-00166 Roma, Italy
| | - Giovanni D’Auria
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, 83100 Avellino, Italy
| | - Maria Emanuela Errico
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| |
Collapse
|
2
|
Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses. Foods 2023; 12:foods12040704. [PMID: 36832779 PMCID: PMC9956207 DOI: 10.3390/foods12040704] [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: 12/24/2022] [Revised: 01/20/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023] Open
Abstract
The buffalo dairy sector is extending its boundaries to include new buffalo cheese productions beyond mozzarella, overcoming some barriers that make cheeses expensive and unsustainable. This study aimed to evaluate the effects of both the inclusion of green feed in the diet of Italian Mediterranean buffaloes and an innovative ripening system on buffalo cheese quality, providing solutions capable of guaranteeing the production of nutritionally competitive and sustainable products. For this purpose, chemical, rheological, and microbiological analyses were carried out on cheeses. Buffaloes were fed with or without the inclusion of green forage. Their milk was used to produce dry ricotta and semi-hard cheeses, ripened according to both respective traditional (MT) and innovative methods (MI); these are based on automatic adjustments of climatic recipe guided by the continuous control of pH. Green feed enhances the nutritional profile of the final products (high content of MUFAs and PUFAs). As far as the ripening method is concerned, to our knowledge, this is the first study that tests aging chambers, commonly used for meat, for the maturing of buffalo cheeses. Results pointed out the MI validity also in this field of application, as it shortens the ripening period without negatively compromising any of desirable physicochemical properties and the safety and hygiene of the final products. Conclusively, this research highlights the benefits of diets rich in green forage on productions and provides support for the ripening optimization of buffalo semi-hard cheeses.
Collapse
|
3
|
The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk's Concentrated Cream. Molecules 2023; 28:molecules28031310. [PMID: 36770977 PMCID: PMC9920498 DOI: 10.3390/molecules28031310] [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: 12/21/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.
Collapse
|
4
|
Karrar E, Mohamed Ahmed IA, Huppertz T, Oz F, Wei W, Wang X. Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Romano R, Aiello A, De Luca L, Acunzo A, Montefusco I, Pizzolongo F. " Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods 2021; 10:1393. [PMID: 34208574 PMCID: PMC8233877 DOI: 10.3390/foods10061393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 11/17/2022] Open
Abstract
"Sfogliatella riccia napoletana" is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
Collapse
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | | | - Immacolata Montefusco
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (R.R.); (A.A.); (L.D.L.); (I.M.)
| |
Collapse
|
6
|
Romano R, Filosa G, Pizzolongo F, Durazzo A, Lucarini M, Severino P, Souto EB, Santini A. Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. Heliyon 2021; 7:e06294. [PMID: 33869817 PMCID: PMC8035487 DOI: 10.1016/j.heliyon.2021.e06294] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 12/08/2020] [Accepted: 02/11/2021] [Indexed: 11/26/2022] Open
Abstract
The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day. A discontinuous and prolonged procedure was tested. Free Fatty Acidity (FFA), Peroxide Value (PV), Total Polar Compounds (TPC), Fatty Acid (FA) composition, Volatile Organic Compounds (VOC) have been determined at different times in thermo-oxidized (T-OX) oil, and in frying oil. The FFA in T-OX oil samples showed values in the range 0.09%–0.24%, whereas in the frying oil values varied in a range between 0.09% and 0.16%. TPCs values varied from 1.76% to 38.24% in T-OX oils, whereas in frying oil used for frying purple potatoes (FOPP) showed values in the range from 1.76 to 29.13%. The peroxides values did not follow a regular pattern, both during thermo-oxidation and during frying. Among the Long Chain Fatty Acids (LCFAs), oleic acid was the most represented (84.13%). Short chain fatty acids (SCFAs) amount was 0.34% (octanoic acid). Medium chain fatty acids (MCFA) amount was 4.45% (palmitic acid). During the thermo-oxidation, the poly-unsaturated fatty acids (PUFA) amount decreased during the 48 h of heat treatment, reaching an amount of 6.21%. This determined the increase in short chain fatty acids (SCFA). Trans fatty acids increased with the frying time. Unsaturated fatty acids (UFA) reached the value of 90.19%; SFA was 9.79%, and octanoic acid was 0.20%. A correlation between TPC vs UFA/SFA and TPC vs C18:2/C16:0 was observed in the frying oil. The most abundant volatile compounds in frying oil (from 0 to 48 h) were the aldehydes produced by decomposition of hydroperoxides of oleic and linoleic acids.
Collapse
Affiliation(s)
- Raffaele Romano
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Gioacchino Filosa
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Fabiana Pizzolongo
- Department of Agriculture, University of Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
| | - Patricia Severino
- University of Tiradentes (UNIT), Industrial Biotechnology Program, Av. Murilo Dantas 300, 49032-490, Aracaju, Brazil.,Tiradentes Institute, 150 Mt. Vernon St, Dorchester, MA, 02125, USA.,Laboratory of Nanotechnology and Nanomedicine (LNMED), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, 49010-390, Aracaju, Brazil
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal.,CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via. D. Montesano 49, 80131, Napoli, Italy
| |
Collapse
|
7
|
Cutignano A, Siano F, Romano R, Aiello A, Pizzolongo F, Berni Canani R, Paparo L, Nocerino R, Di Scala C, Addeo F, Picariello G. Short-term effects of dietary bovine milk on fatty acid composition of human milk: A preliminary multi-analytical study. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1154:122189. [PMID: 32861173 DOI: 10.1016/j.jchromb.2020.122189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 05/13/2020] [Accepted: 05/20/2020] [Indexed: 12/11/2022]
Abstract
The fatty acid (FA) composition of human milk (HM) from N = 9 Italian healthy donors following a free diet exhibited FA-dependent ranges of variability, as assessed by GC-FID. The possible short-term changes in the FA profile were monitored in the milk of lactating mothers (three) collected at five time points over a 6 h period, following an oral load (200 mL) of bovine milk. An array of techniques was exploited, including UHPLC-ESI-MS/MS of intact lipids and MALDI-TOF MS before and after chemical hydrogenation or bromination, in addition to MALDI-TOF MS analysis of FA after saponification, to monitor short-chain and odd-chain FA in HM as markers of bovine milk fat. A single administration of bovine milk did not appreciably modify the lipid pattern, suggesting that the maternal diet could induce not detectable short-term changes on the lipid composition of HM. Diet-induced increase of butyric acid was also excluded by 13C NMR. The functions that HM FA exert in infant physiology appear finely regulated through maternal metabolism.
Collapse
Affiliation(s)
- Adele Cutignano
- Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche (CNR), Via Campi Flegrei 34, 80078 Pozzuoli (Napoli), Italy
| | - Francesco Siano
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, 80055 Portici (Napoli), Italy
| | - Alessandra Aiello
- Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, 80055 Portici (Napoli), Italy
| | - Fabiana Pizzolongo
- Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, 80055 Portici (Napoli), Italy
| | - Roberto Berni Canani
- Dipartimento di Science Mediche Traslazionali e Laboratorio Europeo per lo Studio delle Malattie Indotte da Alimenti, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy; ImmunoNutritionLab at CEINGE Biotechinogie Avanzate, Università degli Studi di Napoli Federico II, Via Comunale Margherita, 484-538, 80131 Napoli, Italy; Task Force di Ateneo per gli Studi sul Microbioma, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy
| | - Lorella Paparo
- Dipartimento di Science Mediche Traslazionali e Laboratorio Europeo per lo Studio delle Malattie Indotte da Alimenti, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy; ImmunoNutritionLab at CEINGE Biotechinogie Avanzate, Università degli Studi di Napoli Federico II, Via Comunale Margherita, 484-538, 80131 Napoli, Italy; Task Force di Ateneo per gli Studi sul Microbioma, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy
| | - Rita Nocerino
- Dipartimento di Science Mediche Traslazionali e Laboratorio Europeo per lo Studio delle Malattie Indotte da Alimenti, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy; ImmunoNutritionLab at CEINGE Biotechinogie Avanzate, Università degli Studi di Napoli Federico II, Via Comunale Margherita, 484-538, 80131 Napoli, Italy; Task Force di Ateneo per gli Studi sul Microbioma, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy
| | - Carmen Di Scala
- Dipartimento di Science Mediche Traslazionali e Laboratorio Europeo per lo Studio delle Malattie Indotte da Alimenti, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy; ImmunoNutritionLab at CEINGE Biotechinogie Avanzate, Università degli Studi di Napoli Federico II, Via Comunale Margherita, 484-538, 80131 Napoli, Italy; Task Force di Ateneo per gli Studi sul Microbioma, Università degli Studi di Napoli Federico II, Via S. Pansini 5, 80131 Napoli, Italy
| | - Francesco Addeo
- Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, 80055 Portici (Napoli), Italy
| | - Gianluca Picariello
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy.
| |
Collapse
|
8
|
VIANA MP, FERNANDES SADA, SILVA AGD, PEDREIRA MDS, VIANA PT, RODRIGUES VS, LACERDA ECQ. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.19619] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
9
|
Danezis GP, Tsiplakou E, Pappa EC, Pappas AC, Mavrommatis A, Sotirakoglou K, Georgiou CA, Zervas G. Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03527-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
10
|
Romano R, Aiello A, Pizzolongo F, Rispoli A, De Luca L, Masi P. Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14597] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Andrea Rispoli
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Lucia De Luca
- Department of Agricultural Sciences University of Naples Federico II via Università 100 80055 Portici Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici Italy
| |
Collapse
|
11
|
Aiello A, Pizzolongo F, Scognamiglio G, Romano A, Masi P, Romano R. Effects of supercritical and liquid carbon dioxide extraction on hemp (
Cannabis sativa
L.) seed oil. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14498] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Giorgio Scognamiglio
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Annalisa Romano
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| |
Collapse
|
12
|
Serrapica F, Uzun P, Masucci F, Napolitano F, Braghieri A, Genovese A, Sacchi R, Romano R, Barone CMA, Di Francia A. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese. J Dairy Sci 2019; 103:1391-1403. [PMID: 31785866 DOI: 10.3168/jds.2019-17155] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 10/14/2019] [Indexed: 12/25/2022]
Abstract
The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.
Collapse
Affiliation(s)
- F Serrapica
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - P Uzun
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - F Masucci
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy.
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Genovese
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - R Sacchi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - R Romano
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - C M A Barone
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - A Di Francia
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| |
Collapse
|
13
|
Uzun P, Masucci F, Serrapica F, Napolitano F, Braghieri A, Romano R, Manzo N, Esposito G, Di Francia A. The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese. J Dairy Sci 2018; 101:6752-6761. [DOI: 10.3168/jds.2018-14710] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Accepted: 04/20/2018] [Indexed: 01/04/2023]
|
14
|
Kamal M, Karoui R. Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.007] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
15
|
Manzo N, Pizzolongo F, Montefusco I, Aponte M, Blaiotta G, Romano R. The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk. Int J Food Sci Nutr 2015; 66:254-9. [DOI: 10.3109/09637486.2014.992005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
16
|
Beccaria M, Sullini G, Cacciola F, Donato P, Dugo P, Mondello L. High performance characterization of triacylglycerols in milk and milk-related samples by liquid chromatography and mass spectrometry. J Chromatogr A 2014; 1360:172-87. [DOI: 10.1016/j.chroma.2014.07.073] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Revised: 06/26/2014] [Accepted: 07/23/2014] [Indexed: 11/24/2022]
|
17
|
Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2012.08.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
18
|
Esposito G, Masucci F, Napolitano F, Braghieri A, Romano R, Manzo N, Di Francia A. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. J Dairy Sci 2014; 97:1918-28. [PMID: 24534504 DOI: 10.3168/jds.2013-7292] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 11/15/2013] [Indexed: 11/19/2022]
Abstract
The effect of season of the year associated with changes in feeding and management system (pasture-based vs. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. Each farm used a pasture-based feeding system from April to June and from September to October (PS), and a confinement system for the rest of the year (CS). As a consequence of grazing, PS milk showed higher percentages of C18:3, cis-9,trans-11 conjugated linoleic acid, and trans-11 C18:1, and a reduced percentage of C16:0. The fatty acid profile of cheese largely reflected that of the corresponding raw milk from which cheese was made. This led to a significant decrease of atherogenic index in cheeses produced from cows on pasture. Based on sensory analysis, cheese from animals kept on pasture was more yellow and had a lower intensity of butter and smoked odors than did CS cheese. In addition, grazing induced a lower intensity of bitter and a higher intensity of spicy flavors compared with cheese from CS animals. In regard to texture, pasture feeding resulted in higher intensity of friability and graininess. All cheeses performed well in consumer tests; the panel found all samples more than acceptable for overall liking, and for liking according to appearance, taste/flavor, and texture. Overall liking of Caciocavallo cheese, as assessed by slope analysis, was affected primarily by taste/flavor (raw slope k=0.88) and texture (k=0.97), whereas appearance had a lesser effect (k=0.72). The acidic and sensory profiles of cheese were well discriminated, with healthier cheeses produced by grazing cows. Therefore, wider use of pasture should be promoted to accentuate this favorable feature. Based on the specific nutritional and sensory characteristics of mountain Caciocavallo cheese, particularly that obtained from grazing animals, efforts should be made to indicate the quality of this cheese to the consumer and improve product recognition.
Collapse
Affiliation(s)
- G Esposito
- University of Pretoria, Faculty of Veterinary Sciences, Department of Production Animal Studies, 0110, Onderstepoort, South Africa
| | - F Masucci
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy.
| | - F Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - A Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - R Romano
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
| | - N Manzo
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
| | - A Di Francia
- Dipartimento di Agraria, Università di Napoli "Federico II," Via Università 100, 80055 Portici (Napoli), Italy
| |
Collapse
|
19
|
Ruiz-Samblás C, González-Casado A, Cuadros-Rodríguez L. Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years. Crit Rev Food Sci Nutr 2013; 55:1618-31. [DOI: 10.1080/10408398.2012.713045] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|