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Xavier LS, Pacheco FC, Nalon GA, Cunha JS, dos Santos FR, Pacheco AFC, Tribst AAL, Leite Júnior BRDC. Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound. Foods 2024; 13:1558. [PMID: 38790858 PMCID: PMC11121101 DOI: 10.3390/foods13101558] [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: 05/02/2024] [Revised: 05/13/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.
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Affiliation(s)
- Lorena Soares Xavier
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
| | - Flaviana Coelho Pacheco
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
| | - Gabriela Aparecida Nalon
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
| | - Jeferson Silva Cunha
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
| | - Fabio Ribeiro dos Santos
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
| | - Ana Flávia Coelho Pacheco
- Instituto de Laticínios Cândido Tostes, Empresa Agropecuária de Minas Gerais (EPAMIG), Tenente Luiz de Freitas, 116, Juiz de Fora 36045-560, MG, Brazil;
| | - Alline Artigiani Lima Tribst
- Núcleo de Estudos e Pesquisas em Alimentação (NEPA), Universidade Estadual de Campinas (UNICAMP), Campinas 13083-852, SP, Brazil;
| | - Bruno Ricardo de Castro Leite Júnior
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil; (L.S.X.); (F.C.P.); (G.A.N.); (J.S.C.); (F.R.d.S.)
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Yu X, Sun Y, Shen X, Li W, Cai H, Guo S, Sun Z. Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk. Food Chem X 2024; 21:101224. [PMID: 38384690 PMCID: PMC10878853 DOI: 10.1016/j.fochx.2024.101224] [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: 10/27/2023] [Revised: 01/27/2024] [Accepted: 02/10/2024] [Indexed: 02/23/2024] Open
Abstract
Lactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in fermented dairy products, contributing distinct flavor and texture characteristics with high application value. However, the strains from different isolates have different contributions to milk fermentation. Therefore, this study aimed to investigate the influence of L. lactis subsp. lactis isolated from various sources on the volatile metabolites present in fermented milk. In this study, L. lactis subsp. lactis from different isolation sources (yogurt, koumiss and goat yogurt) was utilized as a starter culture for fermentation. The volatile metabolites of fermented milk were subsequently analyzed by headspace solid phase microextraction gas chromatography-mass spectrography (HS-SPME-GC-MS). The results indicated significant differences in the structure and abundance of volatile metabolites in fermented milk produced with different isolates (R2Y = 0.96, Q2 = 0.88). Notably, the strains isolated from goat yogurt appeared to enhance the accumulation of ketones (goat yogurt vs yogurt milk: 50 %; goat yogur vs koumiss: 27.3 %)and aldehydes (goat yogurt vs yogurt milk: 21.4 %; goat yogurt vs koumiss: 54.5 %) in fermented milk than strains isolated from koumiss and yogurt milk. It significantly promoted the production of 8 flavor substances (1 substance with OAV ≥ 1 and 6 substances with OAV > 0.1) and enhanced the biosynthesis of valine, leucine, and isoleucine. This study provides valuable insights for the application of Lactococcus lactis subsp. lactis isolated from different sources in fermented dairy production and screening of potential starter cultures.
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Affiliation(s)
| | | | - Xin Shen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Hongyu Cai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Shuai Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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Penha Rodrigues Pereira E, Silva da Graça J, Manfrinato Ferreira B, Fasura Balthazar C, Xavier-Santos D, França Bezerril F, Magnani M, Sant'Ana AS. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites. Food Res Int 2024; 176:113785. [PMID: 38163702 DOI: 10.1016/j.foodres.2023.113785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 11/15/2023] [Accepted: 11/27/2023] [Indexed: 01/03/2024]
Abstract
Functional foods are gaining significant attention from people all over the world. When added to foods, probiotic bacteria can turn them healthier and confer beneficial health effects, such as improving the immune system and preventing cancer, diabetes, and cardiovascular disease. However, adding probiotics to foods is a challenging task. The processing steps often involve high temperatures, and intrinsic food factors, such as pH, water activity, dissolved oxygen, post-acidification, packaging, and cold storage temperatures, can stress the probiotic strain and impact its viability. Moreover, it is crucial to consider these factors during food product development to ensure the effectiveness of the probiotic strain. Among others, techniques such as microencapsulation and lyophilization, have been highlighted as industrial food functionalization strategies. In this review, we present and discuss alternatives that may be used to functionalize foods by incorporating probiotics and/or delivering bioactive compounds produced by probiotics. We also emphasize the main challenges in different food products and the technological characteristics influencing them. The knowledge available here may contribute to overcoming the practical obstacles to food functionalization with probiotics.
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Affiliation(s)
| | - Juliana Silva da Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Beatriz Manfrinato Ferreira
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Celso Fasura Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Douglas Xavier-Santos
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Fabrícia França Bezerril
- Department of Food Engineering, Center of Technology, Federal University of Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Center of Technology, Federal University of Paraíba, Paraíba, Brazil.
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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Pires de Oliveira Galdino IKC, da Silva MOM, da Silva APA, Santos VN, Feitosa RLP, Ferreira LCN, Dantas GC, dos Santos Pereira EV, de Oliveira TA, dos Santos KMO, Egito AS, Alonso Buriti FC, Cardarelli HR. β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures. PeerJ 2023; 11:e16094. [PMID: 37818327 PMCID: PMC10561641 DOI: 10.7717/peerj.16094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Accepted: 08/23/2023] [Indexed: 10/12/2023] Open
Abstract
Background The demand for lactic acid bacteria products, especially probiotics, has increased. Bacteria that increase polyphenol bioavailability and act as bio preservatives are sought after. This study aims to identify autochthonous lactic acid cultures from EMBRAPA that demonstrate β-glucosidase activity and inhibitory effect on microbial sanitary indicators. Methods Cell-free extracts were obtained by sonicating every 5 s for 40 min. The extracts were mixed with cellobiose and incubated at 50 °C. The reaction was stopped by immersing the tubes in boiling water. The GOD-POD reagent was added for spectrophotometer readings. Antimicrobial activity was tested against reference strains using the agar well diffusion method. Lactic cultures in MRS broth were added to 0.9 cm wells and incubated. The diameter of the inhibition zones was measured to determine the extension of inhibition. Results Only L. rhamnosus EM1107 displayed extracellular β-glucosidase activity, while all autochthonous strains except L. plantarum CNPC020 demonstrated intracellular activity for this enzyme. L. plantarum CNPC003 had the highest values. On the other hand, L. plantarum CNPC020, similarly to L. mucosae CNPC007, exhibited notable inhibition against sanitary indicators. These two strains significantly differed from the other five autochthonous cultures regarding S. enterica serovar Typhimurium ATCC 14028 inhibition (P < 0.05). However, they did not differ from at least one positive control in terms of inhibition against S. aureus ATCC 25923 and E. coli ATCC 25922 (P > 0.05). Therefore, it is advisable to consider these cultures separately for different technological purposes, such as phenolics metabolism or bio preservative activity. This will facilitate appropriate selection based on each specific property required for the intended product development.
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Affiliation(s)
- Isadora Kaline Camelo Pires de Oliveira Galdino
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Centro de Tecnologia—Programa de Pós Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Miqueas Oliveira Morais da Silva
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Ana Paula Albuquerque da Silva
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Vanderlania Nascimento Santos
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Raísa Laura Pereira Feitosa
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Laura Cecília Nascimento Ferreira
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Giordanni Cabral Dantas
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | | | | | | | - Antonio Silvio Egito
- Embrapa Caprinos e Ovinos, Núcleo Regional Nordeste, Empresa Brasileira de Pesquisa Agropecuária, Campina Grande, Paraíba, Brazil
| | - Flávia Carolina Alonso Buriti
- Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
- Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil
| | - Haíssa Roberta Cardarelli
- Centro de Tecnologia e Desenvolvimento Regional—Departamento de Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
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Wang D, Chen L, Tang G, Yu J, Chen J, Li Z, Cao Y, Lei X, Deng L, Wu S, Guan LL, Yao J. Multi-omics revealed the long-term effect of ruminal keystone bacteria and the microbial metabolome on lactation performance in adult dairy goats. MICROBIOME 2023; 11:215. [PMID: 37773207 PMCID: PMC10540338 DOI: 10.1186/s40168-023-01652-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 08/23/2023] [Indexed: 10/01/2023]
Abstract
BACKGROUND The increased growth rate of young animals can lead to higher lactation performance in adult goats; however, the effects of the ruminal microbiome on the growth of young goats, and the contribution of the early-life rumen microbiome to lifelong growth and lactation performance in goats has not yet been well defined. Hence, this study assessed the rumen microbiome in young goats with different average daily gains (ADG) and evaluated its contribution to growth and lactation performance during the first lactation period. RESULTS Based on monitoring of a cohort of 99 goats from youth to first lactation, the 15 highest ADG (HADG) goats and 15 lowest ADG (LADG) goats were subjected to rumen fluid microbiome and metabolome profiling. The comparison of the rumen metagenome of HADG and LADG goats revealed that ruminal carbohydrate metabolism and amino acid metabolism function were enhanced in HADG goats, suggesting that the rumen fluid microbiome of HADG goats has higher feed fermentation ability. Co-occurrence network and correlation analysis revealed that Streptococcus, Candidatus Saccharimonans, and Succinivibrionaceae UCG-001 were significantly positively correlated with young goats' growth rates and some HADG-enriched carbohydrate and protein metabolites, such as propionate, butyrate, maltoriose, and amino acids, while several genera and species of Prevotella and Methanogens exhibited a negative relationship with young goats' growth rates and correlated with LADG-enriched metabolites, such as rumen acetate as well as methane. Additionally, some functional keystone bacterial taxa, such as Prevotella, in the rumen of young goats were significantly correlated with the same taxa in the rumen of adult lactation goats. Prevotella also enriched the rumen of LADG lactating goats and had a negative effect on rumen fermentation efficiency in lactating goats. Additional analysis using random forest machine learning showed that rumen fluid microbiota and their metabolites of young goats, such as Prevotellaceae UCG-003, acetate to propionate ratio could be potential microbial markers that can potentially classify high or low ADG goats with an accuracy of prediction of > 81.3%. Similarly, the abundance of Streptococcus in the rumen of young goats could be predictive of milk yield in adult goats with high accuracy (area under the curve 91.7%). CONCLUSIONS This study identified the keystone bacterial taxa that influence carbohydrate and amino acid metabolic functions and shape the rumen fluid microbiota in the rumen of adult animals. Keystone bacteria and their effects on rumen fluid microbiota and metabolome composition during early life can lead to higher lactation performance in adult ruminants. These findings suggest that the rumen microbiome together with their metabolites in young ruminants have long-term effect on feed efficiency and animal performance. The fundamental knowledge may allow us to develop advanced methods to manipulate the rumen microbiome and improve production efficiency of ruminants. Video Abstract.
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Affiliation(s)
- Dangdang Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Luyu Chen
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Guangfu Tang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Junjian Yu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Jie Chen
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Zongjun Li
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Yangchun Cao
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Xinjian Lei
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Lu Deng
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China
| | - Shengru Wu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China.
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China.
| | - Le Luo Guan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 116 St. and 85 Ave, Edmonton, AB, Canada.
| | - Junhu Yao
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China.
- Key Laboratory of Livestock Biology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China.
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Pintado MME, da Silva Vasconcelos MA. Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pappa EC, Kondyli E, Pappas AC, Giamouri E, Sarri A, Mavrommatis A, Zoidis E, Papalamprou L, Simitzis P, Goliomytis M, Tsiplakou E, Georgiou CA. Compositional Differences of Greek Cheeses of Limited Production. Foods 2023; 12:2426. [PMID: 37372637 DOI: 10.3390/foods12122426] [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: 05/29/2023] [Revised: 06/15/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.
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Affiliation(s)
- Eleni C Pappa
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Efthymia Kondyli
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Athanasios C Pappas
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Aikaterini Sarri
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Lida Papalamprou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Panagiotis Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Michael Goliomytis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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Effects of Sulla Flexuosa Hay as Alternative Feed Resource on Goat's Milk Production and Quality. Animals (Basel) 2023; 13:ani13040709. [PMID: 36830499 PMCID: PMC9952730 DOI: 10.3390/ani13040709] [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: 01/11/2023] [Revised: 02/10/2023] [Accepted: 02/10/2023] [Indexed: 02/19/2023] Open
Abstract
Sulla flexuosa (Hedysarum flexuosum L.) is an endemic legume growing in some Mediterranean areas in rainfed and cold mountainous conditions. It could be used in goat diets as an alternative protein source instead of alfalfa to supplement forest rangeland. This study aimed to test the effects of incorporating Sulla flexuosa (SF) hay in the diet of Beni Arouss goats on their milk production and quality. The hay was introduced at two levels, i.e., 35 or 70% (SF70), on a DM basis; it partially or totally replaced the alfalfa hay of the control diet. Sulla flexuosa incorporation did not affect milk production or physicochemical composition. However, milk FA content varied in proportion to the percentage of SF incorporation. The SF70 diet was associated with increased milk levels in C18:1n-9, C18:2n-6, C18:3n-3, and C22:6n-3 and total monounsaturated, polyunsaturated, and n-3 fatty acids. As a consequence, atherogenic and thrombogenic indices were improved. Additionally, better antioxidant capacity was observed in SF70.
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Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. Food Chem 2023; 402:134299. [DOI: 10.1016/j.foodchem.2022.134299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
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Evaluation of viability to simulated gastrointestinal tract passage of probiotic strains and pioneer bioaccessibility analyses of antioxidants in chocolate. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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12
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Yang Y, Zhang R, Zhang F, Wang B, Liu Y. Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria. Front Nutr 2023; 9:1093654. [PMID: 36698458 PMCID: PMC9868595 DOI: 10.3389/fnut.2022.1093654] [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: 11/09/2022] [Accepted: 12/16/2022] [Indexed: 01/11/2023] Open
Abstract
Introduction Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor. Methods In this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidobacterium animalis (GYB), Lactobacillus casei (GYC) and Lactobacillus plantarum (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature. Results All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of L. acidophilus and L. casei were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0. Discussion Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of L. casei effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with L. casei is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.
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13
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Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Various parameters of the milk were evaluated, such as the particle size, pH and soluble calcium and phosphorus, while other parameters of the stirred yoghurt were evaluated during storage (up to 18 days), such as the rheological measurements, syneresis, pH values, titratable acidity, color, and sensory properties. The microstructure had more interconnected chains than the stirred yoghurt made from homogenized milk on the first day of the storage period. Moreover, the HIT process reduced the diameter of the fat globules in the goat milk, making them smaller than those of homogenized milk. This pretreatment could be used successfully in the production of stirred yoghurt to improve major quality parameters such as delayed syneresis, increased viscosity and enhanced sensory properties during storage.
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14
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Nelli A, Venardou B, Skoufos I, Voidarou C(C, Lagkouvardos I, Tzora A. An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota. Microorganisms 2023; 11:microorganisms11010123. [PMID: 36677415 PMCID: PMC9863150 DOI: 10.3390/microorganisms11010123] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/22/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.
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15
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Menezes MUFO, Bevilaqua GC, da Silva Nascimento ÍR, da Cruz Ximenes GN, Andrade SAC, dos Santos Cortez Barbosa NM. Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:353-360. [PMID: 36618057 PMCID: PMC9813279 DOI: 10.1007/s13197-022-05622-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2022] [Accepted: 11/07/2022] [Indexed: 11/24/2022]
Abstract
Contamination by pathogenic bacteria is the major cause of foodborne diseases, which is an international public health issue. Probiotics added to fermented milk can fight against these pathogens. This research aimed to evaluate, by mathematical models, the behaviour of Lactobacillus acidophilus against pathogenic strains inoculated in goat milk yogurt. The Baranyi and Roberts' model was adjusted to data and statistically evaluated. A greater pathogens reduction occurred in the samples supplemented with probiotics, which exhibited antimicrobial activity against Pseudomonas aeruginosa. The reduction was less efficient against Escherichia coli. The primary models adjustment indicated that the Baranyi and Roberts fitted the reduction of P. aeruginosa, Salmonella typhimurium, E. coli and Staphylococcus aureus inactivation. The addition of L. acidophilus proved to be an effective alternative for the safer production of goat milk yogurt.
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Affiliation(s)
| | - Gabriel Cicalese Bevilaqua
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Monteiro Lobato Street, 80, Cidade Universitária, Campinas, São Paulo 13083-862 Brazil
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16
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Sánchez-Macías D, Castelo-Latorre MJ, Damián-Sinchiguano D, Torres-Pizarro C. Effects of goat milk addition on physicochemical characteristics and conditioning performance of shampoo. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2119980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Davinia Sánchez-Macías
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
| | - María José Castelo-Latorre
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
| | - Daniela Damián-Sinchiguano
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
| | - Claudia Torres-Pizarro
- Las Cardas Experimental Station, Faculty of Agronomic Sciences, Universidad de Chile, Coquimbo, Chile
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17
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Moatsou G. Heat treatment of goat milk – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Alimardanova M, Shunekeyeva A. Comparative characteristics of goat milk products in farms of Akmola and North Kazakhstan regions. POTRAVINARSTVO 2022. [DOI: 10.5219/1792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Providing the population with high-quality products is a priority intention of the government. North Kazakhstan and Akmola regions are the most promising in developing the country's dairy cattle breeding and milk processing. An assessment of the qualitative indicators of milk production and processing in these areas would allow us to assess the dynamics of the development of the country's dairy industry and identify the main problems, so research on this issue is relevant. The study aimed to analyze the qualitative indicators of milk production and processing at the enterprises of the North Kazakhstan and Akmola regions, the factors affecting the quality of dairy products, and the prospects for expanding the range of enterprises. In the study, an InfraXact infrared analyzer was used to determine the quality of haylage in the diet of goats and for goat milk - the CombiFoss FT + analyzer. Generally, the quality of milk on the goat farms "Zeren" and "Tamasha-2050" in terms of fat, protein, lactose, fatty acid composition of milk fat, and somatic cells meets the regulatory requirements. The specificity of the goat farm "Tamasha-2050" is the production of various hard and soft cheese types. Farm "Zeren" is focused on the production scale and a wide range of products (drinking milk, yogurt, kefir, and ice cream). It was concluded that there is a wide choice for the consumer of high-quality dairy products from goat milk in enterprises.
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Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product. Animals (Basel) 2022; 12:ani12213025. [DOI: 10.3390/ani12213025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.
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20
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Guo S, Chen M, Wu T, Liu K, Zhang H, Wang J. Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk. J Dairy Sci 2022; 105:9426-9438. [DOI: 10.3168/jds.2022-22003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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21
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Bernardo YAA, do Rosario DKA, Mutz YS, Castro VS, Conte‐Junior CA. Optimizing
Escherichia coli
O157
:
H7
inactivation in goat's milk by thermosonication. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14188] [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]
Affiliation(s)
- Yago A. A. Bernardo
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF), Vital Brazil Filho Niterói Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Denes K. A. do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo (UFES), Alto Universitário, S/N, Guararema Alegre Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Vinícius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
| | - Carlos A. Conte‐Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF), Vital Brazil Filho Niterói Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ) Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro Brazil
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22
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Authenticity and traceability of goat milk: Molecular mechanism of β-carotene biotransformation and accessibility. Food Chem 2022; 388:133073. [PMID: 35483296 DOI: 10.1016/j.foodchem.2022.133073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/31/2022] [Accepted: 04/22/2022] [Indexed: 11/22/2022]
Abstract
The efficiently extraction and accurately quantify of β-carotene and its metabolites are crucial for authenticity and traceability in goat milk. Nevertheless, its reliability can be largely improved. In this study, meticulously designed native ESI-MS, fluorescence spectroscopy and molecular docking in combination with cold-induced acetonitrile aqueous two-phase separation system weaken the interaction between β-lactoglobulin and β-carotene metabolites and realized the efficiently extraction. Furthermore, established non-targeted quantitative metabolomics with optimal ion source and variable data-independent acquisition minimized the matrix effects and potential ion suppression. Validated atmospheric pressure chemical ionization-ultra high performance liquid chromatography-Orbitrap method showed that β-carotene as distinctive biomarker in cow milk, and retinol, retinaldehyde, retinoic acid and abscisic acid in goat milk. Collectively, the proposed method is a powerful tool to detect cow adulteration risks in goat milk samples and provides valuable information for availability on authenticity of goat milk.
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23
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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24
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Zhu L, Fu S, Li L, Liu Y. Changes of extracellular vesicles in goat milk treated with different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Goat milk authentication by one-class classification of digital image-based fingerprint signatures: Detection of adulteration with cow milk. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Pompilio da Capela A, Artigiani Lima Tribst A, Esteves Duarte Augusto P, Ricardo de Castro Leite Júnior B. Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis. Food Res Int 2022; 156:111343. [DOI: 10.1016/j.foodres.2022.111343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/21/2022] [Accepted: 05/03/2022] [Indexed: 11/30/2022]
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27
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A high sensitivity method of closed-tube loop-mediated isothermal amplification developed for visual and rapid detection of cow milk adulteration. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Characterization of goat whey proteins and their bioactivity and toxicity assay. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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de Morais JL, Garcia EF, Viera VB, Silva Pontes ED, de Araújo MGG, de Figueirêdo RMF, Dos Santos Moreira I, do Egito AS, Dos Santos KMO, Barbosa Soares JK, do Egypto Queiroga RDCR, de Oliveira MEG. Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt. J Dairy Sci 2022; 105:1889-1899. [PMID: 34998541 DOI: 10.3168/jds.2021-21110] [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: 08/03/2021] [Accepted: 11/21/2021] [Indexed: 11/19/2022]
Abstract
We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.
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Affiliation(s)
- Jéssica Lima de Morais
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, 58058-600, João Pessoa, Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | - Edson Douglas Silva Pontes
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Rossana Maria Feitosa de Figueirêdo
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | - Inácia Dos Santos Moreira
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | | | | | - Juliana Késsia Barbosa Soares
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, 58051-900, João Pessoa, Brazil.
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Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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31
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Silva FA, Queiroga RDCRDE, de Souza EL, Voss GB, Borges GDSC, Lima MDS, Pintado MME, Vasconcelos MADS. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt. Food Chem 2022; 369:130957. [PMID: 34488134 DOI: 10.1016/j.foodchem.2021.130957] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 07/19/2021] [Accepted: 08/23/2021] [Indexed: 12/18/2022]
Abstract
This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel "Precoce" grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.
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Affiliation(s)
| | | | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Glenise Bierhalz Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Graciele da Silva Campelo Borges
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Institute Federal of Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Pernambuco, Brazil
| | - Maria Manuela Estevez Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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CARVALHO CCD, BODINI RB, SOBRAL PJDA, OLIVEIRA ALD. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.79721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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LIMA CMG, COSTA HRD, PAGNOSSA JP, ROLLEMBERG NDC, SILVA JFD, DALLA NORA FM, BATIHA GES, VERRUCK S. Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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PRESTES AA, VARGAS MO, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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AKIN AC, ARIKAN MS, POLAT M, MAT B, ÇEVRİMLİ MB, DEMİRSÖZ M, TEKİNDAL MA. Examining the production amount of milk and dairy products using network analysis in Turkey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.125821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review. Front Nutr 2021; 8:789117. [PMID: 34938763 PMCID: PMC8685332 DOI: 10.3389/fnut.2021.789117] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Yash D Jagdale
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Sailee A Gaikwad
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Anupama N Devkatte
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, India
| | - Daniel Severus Dezmirean
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobis
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | | | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia
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Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties. Food Res Int 2021; 150:110742. [PMID: 34865761 DOI: 10.1016/j.foodres.2021.110742] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 09/04/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (>8 log UFC g-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
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Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Eduard Hernandez
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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Wang L, Wang C, Zhang X, Fan X, Shao X. Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Linlin Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoning Zhang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoxue Fan
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoqing Shao
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
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Li S, Ye A, Pan Z, Cui J, Dave A, Singh H. Dynamic in vitro gastric digestion behavior of goat milk: Effects of homogenization and heat treatments. J Dairy Sci 2021; 105:965-980. [PMID: 34802734 DOI: 10.3168/jds.2021-20980] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/15/2021] [Indexed: 02/01/2023]
Abstract
The gastric digestion behavior of differently processed goat milks was investigated using a dynamic in vitro gastric digestion model, the human gastric simulator. Homogenization and heat treatment of goat milk resulted in gastric clots with highly fragmented structures. They also delayed the pH reduction during digestion, altered the chemical composition of the clots and the emptied digesta, promoted the release of calcium from the clots, and accelerated the hydrolysis and the emptying of milk proteins. The apparent density of the protein particles and the location of the homogenized fat globules changed during the digestion process, as shown in the emptied digesta of the homogenized goat milks. The effects of processing on the digestion behavior of goat milk were broadly similar to those previously reported for cow milk. However, the overall gastric digestion process of goat milk was more affected by homogenization than by heat treatments.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jian Cui
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Queiroz ES, Lopes Rezende AL, Perrone ÍT, Francisquini JD, Fernandes de Carvalho A, Germano Alves NM, Cappa de Oliveira LF, Stephani R. Spray drying and characterization of lactose-free goat milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Jia W, Zhang R, Zhu Z, Shi L. LC-Q-Orbitrap HRMS-based proteomics reveals potential nutritional function of goat whey fraction. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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Milinčić DD, Kostić AŽ, Gašić UM, Lević S, Stanojević SP, Barać MB, Tešić ŽL, Nedović V, Pešić MB. Skimmed Goat's Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021; 11:biom11070965. [PMID: 34208895 PMCID: PMC8301875 DOI: 10.3390/biom11070965] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/18/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat's milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan-3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat's milk significantly improved antioxidant properties of goat's milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics-casein micelles interactions in thermally treated goat's milk enriched with SE was given. The addition of SE into thermally treated goat's milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat's milk-based functional foods.
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Affiliation(s)
- Danijel D. Milinčić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Aleksandar Ž. Kostić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Uroš M. Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Steva Lević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Slađana P. Stanojević
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Miroljub B. Barać
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Živoslav Lj. Tešić
- Chair of Analytical Chemistry, Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Viktor Nedović
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
| | - Mirjana B. Pešić
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (A.Ž.K.); (S.L.); (S.P.S.); (M.B.B.); (V.N.)
- Correspondence:
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Dushkova M, Kodinova S, Denkova Z, Yanakieva V, Menkov ND. Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk. ACTA ACUST UNITED AC 2021; 76:481-489. [PMID: 34147044 DOI: 10.1515/znc-2021-0064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Accepted: 05/31/2021] [Indexed: 11/15/2022]
Abstract
The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB - 87, and MZ2f + Lactobacillus acidophilus LAB - 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB - 87 and MZ2f + Lactobacillus acidophilus LAB - 8 in comparison with MZ2f alone.
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Affiliation(s)
- Mariya Dushkova
- Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv4000, Bulgaria
| | - Siyka Kodinova
- Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv4000, Bulgaria
| | - Zapryana Denkova
- Department of Microbiology, University of Food Technologies Plovdiv, Plovdiv, Bulgaria
| | - Velichka Yanakieva
- Department of Microbiology, University of Food Technologies Plovdiv, Plovdiv, Bulgaria
| | - Nikolay Dimitrov Menkov
- Department of Process Engineering, University of Food Technologies Plovdiv, 26, Maritza Blvd., Plovdiv4000, Bulgaria
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Biadała A, Adzahan NM. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules 2021; 26:molecules26113307. [PMID: 34072808 PMCID: PMC8198797 DOI: 10.3390/molecules26113307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/19/2021] [Accepted: 05/25/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.
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Affiliation(s)
- Agata Biadała
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
- Correspondence: ; Tel.: +48-618-466-261
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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Baba WN, Mudgil P, Baby B, Vijayan R, Gan CY, Maqsood S. New insights into the cholesterol esterase- and lipase-inhibiting potential of bioactive peptides from camel whey hydrolysates: Identification, characterization, and molecular interaction. J Dairy Sci 2021; 104:7393-7405. [PMID: 33934858 DOI: 10.3168/jds.2020-19868] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 02/21/2021] [Indexed: 12/17/2022]
Abstract
Novel antihypercholesterolemic bioactive peptides (BAP) from peptic camel whey protein hydrolysates (CWPH) were generated at different time, temperature, and enzyme concentration (%). Hydrolysates showed higher pancreatic lipase- (PL; except 3 CWPH) and cholesterol esterase (CE)-inhibiting potential, as depicted by lower half-maximal inhibitory concentration values (IC50 values) compared with nonhydrolyzed camel whey proteins (CWP). Peptide sequencing and in silico data depicted that most BAP from CWPH could bind active site of PL, whereas as only 3 peptides could bind the active site of CE. Based on higher number of reactive residues in the BAP and greater number of substrate binding sites, FCCLGPVPP was identified as a potential CE-inhibitory peptide, and PAGNFLPPVAAAPVM, MLPLMLPFTMGY, and LRFPL were identified as PL inhibitors. Molecular docking of selected peptides showed hydrophilic and hydrophobic interactions between peptides and target enzymes. Thus, peptides derived from CWPH warrant further investigation as potential candidates for adjunct therapy for hypercholesterolemia.
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Affiliation(s)
- Waqas N Baba
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Priti Mudgil
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Bincy Baby
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Ranjit Vijayan
- Department of Biology, College of Science, United Arab Emirates University, 15551 Al Ain, United Arab Emirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, 15551 Al Ain, United Arab Emirates.
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Faccia M, Gambacorta G, Pasqualone A, Summo C, Caponio F. Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods 2021; 10:foods10040833. [PMID: 33920496 PMCID: PMC8068829 DOI: 10.3390/foods10040833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/07/2021] [Indexed: 12/12/2022] Open
Abstract
High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector. Previously, a protocol was reported for making goat mozzarella from unpasteurized milk but, according to legislation, the microbiological safety of raw milk fresh cheeses is not guaranteed. In the present research, two new protocols were tested for producing mozzarella from pasteurized milk prepared by two different low-temperature long-time treatments (67 °C or 63 °C × 30 min). The obtained cheeses were subjected to physical–chemical and microbiological analyses and to consumer testing. The results showed that the heat treatments caused longer coagulation times than those reported in the literature, despite pre-acidification (at pH 5.93 or 6.35) having been performed to counterbalance the expected worsening of the coagulation aptitude. The obtained products showed differences in the chemical composition, texture, proteolysis, and lipolysis. Both pasteurization and pre-acidification played a role in determining these variations. Consumer testing indicated that mozzarella obtained from milk heated at the lower temperature and coagulated at a higher pH reached a good level of appreciation (62%).
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dos Santos Pereira EV, de Sousa Fernandes DD, de Araújo MCU, Diniz PHGD, Maciel MIS. In-situ authentication of goat milk in terms of its adulteration with cow milk using a low-cost portable NIR spectrophotometer. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105885] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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49
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Mollica MP, Trinchese G, Cimmino F, Penna E, Cavaliere G, Tudisco R, Musco N, Manca C, Catapano A, Monda M, Bergamo P, Banni S, Infascelli F, Lombardi P, Crispino M. Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions. Nutrients 2021; 13:nu13041111. [PMID: 33800688 PMCID: PMC8066999 DOI: 10.3390/nu13041111] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/16/2021] [Accepted: 03/24/2021] [Indexed: 12/13/2022] Open
Abstract
Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.
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Affiliation(s)
- Maria P. Mollica
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples ‘Federico II’, 80055 Naples, Italy
| | - Giovanna Trinchese
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples ‘Federico II’, 80055 Naples, Italy
| | - Fabiano Cimmino
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Eduardo Penna
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Gina Cavaliere
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
| | - Raffaella Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Claudia Manca
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (C.M.); (S.B.)
| | - Angela Catapano
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
| | - Marcellino Monda
- Department of Experimental Medicine, Section of Human Physiology and Unit of Dietetics and Sports Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy;
| | - Paolo Bergamo
- Institute of Food Sciences, National Research Council, 83100 Avellino, Italy
- Correspondence: ; Tel.: +39-08-2529-9506
| | - Sebastiano Banni
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (C.M.); (S.B.)
| | - Federico Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80100 Naples, Italy; (R.T.); (N.M.); (F.I.); (P.L.)
| | - Marianna Crispino
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy; (M.P.M.); (G.T.); (F.C.); (E.P.); (G.C.); (A.C.); (M.C.)
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de Matos CJ, Schabo DC, do Nascimento YM, Tavares JF, Lima EDO, da Cruz PO, de Souza EL, Magnani M, Magalhães HIF. Aflatoxin M 1 in Brazilian goat milk and health risk assessment. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2021; 56:415-422. [PMID: 33657979 DOI: 10.1080/03601234.2021.1892434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Contamination of goat milk with aflatoxin M1 (AFM1) is a public health concern. This study investigated filamentous fungi in goat feed and quantified AFM1 in milk samples (n = 108) from goat fed forage and concentrate. Based on the detected AFM1 concentration, risk assessment analyses were performed concerning the Estimated Daily Intake (EDI) for one-year-old children and adults. Filamentous fungi were found in goat feed samples in a range of 3.1 ± 1.9 to 4.2 ± 0.2 log CFU/g. Five genera were identified, to cite Aspergillus, Penicillium, Fusarium, Rhizopus and Acremonium. Aspergillus species comprised A. flavus, A. niger, and A. ochraceus. All goat milk samples were contaminated with AFM1 (5.60-48.20 ng/L; mean 21.90 ± 10.28 ng/L) in amounts below the limits imposed by regulatory agencies. However, EDI values for AFM1 through goat milk estimated for one-year-old children were above the Tolerable Daily Intake. The calculated Hazard Index for one-year-old children indicated potential risk of liver cancer due to goat milk consumption. The Margin of Exposure values to AFM1 in one-year-old children and adults consuming goat milk as the unique milk source indicated increased health risk. Therefore, contamination of goat milk with AFM1 should be considered a high priority for Brazil's risk management actions.
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Affiliation(s)
- Clarisse J de Matos
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
| | - Danieli C Schabo
- Federal Institute of Education, Science and Technology of Rondônia, Colorado do Oeste, Brazil
| | - Yuri M do Nascimento
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
| | - Josean F Tavares
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
| | - Edeltrudes de O Lima
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
| | - Paloma O da Cruz
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Marciane Magnani
- Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Hemerson I F Magalhães
- Department of Pharmaceutical Sciences, Federal University of Paraíba, João Pessoa, Brazil
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