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Barreto Pinilla CM, Brandelli A, Ataíde Isaia H, Guzman F, Sundfeld da Gama MA, Spadoti LM, Torres Silva E Alves A. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese. Curr Microbiol 2024; 81:202. [PMID: 38829392 DOI: 10.1007/s00284-024-03729-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/04/2024] [Indexed: 06/05/2024]
Abstract
There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, were analyzed the probiotic and technological properties of three Lactobacilli strains isolated from traditional Brazilian cheeses. In vitro tests showed that the three strains are safe and have probiotic features. They presented antimicrobial activity against pathogenic bacteria, auto-aggregation values around 60%, high biofilm formation properties, and a survivor of more than 65% to simulated acid conditions and more than 100% to bile salts. The three strains were used as adjunct cultures separately in a pilot-scale production of Prato cheese. After 45 days of ripening, the lactobacilli counts in the cheeses were close to 8 Log CFU/g, and was observed a reduction in the lactococci counts (around -3 Log CFU/g) in a strain-dependent manner. Cheese primary and secondary proteolysis were unaffected by the probiotic candidates during the ripening, and the strains showed no lipolytic effect, as no changes in the fatty acid profile of cheeses were observed. Thus, our findings suggest that the three strains evaluated have probiotic properties and have potential as adjunct non-starter lactic acid bacteria (NSLAB) to improve the quality and functionality of short-aged cheeses.
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Affiliation(s)
| | - Adriano Brandelli
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil
| | - Henrique Ataíde Isaia
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande Do Sul (UFRGS), Porto Alegre, Brazil
| | - Frank Guzman
- Grupo de Investigación en Epidemiología y Diseminación de la Resistencia a Antimicrobianos - "One Health", Universidad Científica del Sur, Lima, Perú
| | | | - Leila Maria Spadoti
- Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), Campinas, São Paulo, Brazil
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Shazly AB, Hassan LK, Kholif AEKM, Sayed AF, Abd El-Aziz M. Quality of milk fat obtained from cows and buffaloes fed a diet supplemented with flaxseed or soybean oils. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022; 45:e58482. [DOI: 10.4025/actascianimsci.v45i1.58482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
The experiment was carried out to evaluate the quality of anhydrous milk fat (AMF) of cows and buffaloes supplemented with flaxseed oil (FO), soybean oil (SO), or their mixture (FSO). Lactating crossbred cows and buffaloes were fed with control diet or with one of three supplements: 2% FO, 2% SO, and 2% FSO according to a double 4 x 4 Latin Square Design. The diets with FO, SO, or FSO reduced saturated FA, mainly C4:0, C14:0 and C16:0, while increased the unsaturated FA C18:1 and C18:2 in milk from cows and buffaloes. Cholesterol content decreased in cow's AMF while increased in buffalo's AMF when a diet supplemented with FO, SO, or FSO. The diet with SO or FSO increased the content of vitamin E in AMF obtained from cows (25.06 and 17.89 mg 100 g-1) and buffaloes (28.48 and 30.32 mg 100 g-1) compared with the control diet (11.02 and 15.68 mg 100 g-1), respectively, which correlated positively with scavenging activity for DPPH• (r2 = 0.66) and ABTS• (r2 = 0.67) radicals. Solid fat content (SFC) was high for cow’s AMF, with 58.12-60.37% at 5°C compared to that of buffalo's AMF, with 52.37-56.98%, but was low for cow's AMF at >15°C. Finally, supplementing a diet with vegetable oils, particularly SO, improves the quality of AMF; increases USFA/SFA ratio, vitamin E content, and antioxidant activities
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Arroyo-Cerezo A, Jimenez-Carvelo AM, Gonzalez-Casado A, Ruisanchez I, Cuadros-Rodriguez L. The potential of the spatially offset Raman spectroscopy (SORS) for implementing rapid and non-invasive in-situ authentication methods of plastic-packaged commodity foods – Application to sliced cheeses. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Szterk A, Ofiara K, Strus B, Abdullaev I, Ferenc K, Sady M, Flis S, Gajewski Z. Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses. Foods 2022; 11:foods11081116. [PMID: 35454702 PMCID: PMC9028068 DOI: 10.3390/foods11081116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/29/2022] [Accepted: 04/06/2022] [Indexed: 12/14/2022] Open
Abstract
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2–67.2%; SCSFA, 10.9–23.4%; BCFA, 1.6–2.9%; MUFA, 15.2–23.4%; PUFA, 1.9–4.3%; trans-MUFA, 1.8–6.0%; and CLA, 1.0–3.1%. From among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the highest content of health-promoting fatty acids. The content of health-promoting fatty acids in the fat fraction of these cheeses was CLA 2.1–3.1%, trans-MUFA 3.5–6%, BCFA 2.7–2.9%, and SCSFA 12–18%.
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Affiliation(s)
- Arkadiusz Szterk
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
- Correspondence:
| | - Karol Ofiara
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Bartosz Strus
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Ilkhom Abdullaev
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Karolina Ferenc
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Maria Sady
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Sylwia Flis
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Zdzisław Gajewski
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
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Silva LKR, Santos LS, Ferrão SPB. Application of infrared spectroscopic techniques to cheese authentication: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Larissa K R Silva
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
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Łepecka A, Okoń A, Szymański P, Zielińska D, Kajak-Siemaszko K, Jaworska D, Neffe-Skocińska K, Sionek B, Trząskowska M, Kołożyn-Krajewska D, Dolatowski ZJ. The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031097. [PMID: 35164362 PMCID: PMC8838525 DOI: 10.3390/molecules27031097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 12/04/2022]
Abstract
The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.
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Affiliation(s)
- Anna Łepecka
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
- Correspondence: ; Tel.: +48-225097025
| | - Anna Okoń
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Piotr Szymański
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
| | - Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Kajak-Siemaszko
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Jaworska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences-SGGW, 02-776 Warsaw, Poland; (D.Z.); (K.K.-S.); (D.J.); (K.N.-S.); (B.S.); (M.T.); (D.K.-K.)
| | - Zbigniew J. Dolatowski
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food, Biotechnology—State Research Institute, 02-532 Warsaw, Poland; (A.O.); (P.S.); (Z.J.D.)
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Hernández-Jiménez M, González-Martín MI, Martínez-Martín I, Revilla I, Vivar-Quintana AM. Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs. Meat Sci 2021; 182:108619. [PMID: 34271344 DOI: 10.1016/j.meatsci.2021.108619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 11/30/2022]
Abstract
This study explores the viability of the application of Near Infrared Spectrometry (NIR) for the rapid prediction of the ratio of 13C/12C stable isotopes and fatty acid composition in Iberian pigs. The potential use of this technique for distinguishing samples according to the duration of the montanera period was also studied. Subcutaneous fat samples from 50% and 100% Iberian pigs allowed to feed freely during different montanera periods were analyzed: 24 biopsies were taken prior to the montanera and 106 samples were taken after this feeding period. The results show significant correlations between δ13C (‰) and several fatty acids. Furthermore, it is possible to differentiate samples taken from pigs reared using different feeding regimes by analyzing the data obtained from the NIR spectra or by applying an Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) on data on δ13C (‰) and fatty acids in subcutaneous fat.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology, University of Salamanca, Polytechnic High School of Zamora, Avenida Requejo 33, 49022 Zamora, Spain
| | | | - Iván Martínez-Martín
- Food Technology, University of Salamanca, Polytechnic High School of Zamora, Avenida Requejo 33, 49022 Zamora, Spain
| | - Isabel Revilla
- Food Technology, University of Salamanca, Polytechnic High School of Zamora, Avenida Requejo 33, 49022 Zamora, Spain
| | - Ana María Vivar-Quintana
- Food Technology, University of Salamanca, Polytechnic High School of Zamora, Avenida Requejo 33, 49022 Zamora, Spain
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Olivo PM, Dos Santos GT, Rodrigues BM, Osmari MP, Marchi FEDE, Madrona GS, Agostinho BC, Pozza MSS. Starter bacteria as producers of CLA in ripened cheese. AN ACAD BRAS CIENC 2021; 93:e20190677. [PMID: 34231753 DOI: 10.1590/0001-3765202120190677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022] Open
Abstract
The profile of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with flaxseed oil and annato. The cheeses presented microbiological and physic-chemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no significant difference between the treatments with respect to the color of the samples. For texture, there was a significant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased.
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Affiliation(s)
- Paula M Olivo
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Doutora em Zootecnia, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Geraldo Tadeu Dos Santos
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna M Rodrigues
- Programa de Pós Graduação em Zootecnia, Doutoranda em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Milene P Osmari
- Universidade Federal de Santa Catarina, Departamento de Zootecnia e Desenvolvimento Rural, Rod. Admar Gonzaga 1346, Itacorubi, 88034-000, Florianópolis, SC, Brazil
| | | | - Grasiele S Madrona
- Programa de Pós-Graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Bruna C Agostinho
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Magali S S Pozza
- Programa de Pós-Graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
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10
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Analysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Reis Lima MJ, Bahri H, Sá Morais J, Veloso ACA, Fontes L, Lemos ET, Peres AM. Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00219-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Llano Suárez P, Soldado A, González-Arrojo A, Vicente F, de la Roza-Delgado B. Rapid on-site monitoring of fatty acid profile in raw milk using a handheld near infrared sensor. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.03.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HL, Mathias SP, Esmerino EA, Freitas MQ, Raices RS, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Res Int 2018; 108:18-26. [DOI: 10.1016/j.foodres.2018.03.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/04/2018] [Accepted: 03/04/2018] [Indexed: 02/07/2023]
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Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Gómez-Narváez F, Medina-Pineda Y, Contreras-Calderón J. Evaluation of the heat damage of whey and whey proteins using multivariate analysis. Food Res Int 2017; 102:768-775. [PMID: 29196010 DOI: 10.1016/j.foodres.2017.09.074] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 02/06/2023]
Abstract
Maillard reaction (MR) was assessed in 10 powdered whey samples. Initial stages of MR were evaluated using furosine, intermediate stages with hydroxymethylfurfural (HMF) and absorbance at 284nm, advanced stages with color parameters (CIELab color) and final stages with browning index; additionally, insolubility, pH and water activity (Aw) were measured. Principal component analysis (PCA) and cluster analysis (CA) were used to establish the heat damage of samples based on relations between variables. Three principal components were found which explained 79.0% of the total variance and they were the basis for cluster analysis where 5 clusters were formed. PCA and CA can separate samples according to their heat damage and they help in a clearer interpretation of the information from indicators which shows that samples with high lactose content exhibited the higher heat damage.
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Affiliation(s)
- Fáver Gómez-Narváez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Street 67 No. 53-108, Medellin, Colombia
| | - Yaqueline Medina-Pineda
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Street 67 No. 53-108, Medellin, Colombia
| | - José Contreras-Calderón
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Street 67 No. 53-108, Medellin, Colombia.
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