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Turek K, Khachatryan G, Khachatryan K, Krystyjan M. An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts. Foods 2023; 12:3842. [PMID: 37893734 PMCID: PMC10606234 DOI: 10.3390/foods12203842] [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: 09/08/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Polyunsaturated fatty acids (PUFAs) are crucial nutrients involved in a plethora of metabolic and physiological processes. PUFAs have been extensively researched for their effects on human nutrition and health. The high demand for these fatty acids offers the possibility of adding vegetable oils to dairy products such as yoghurt. The aim of this study was to produce nano/microcapsules comprising walnut oil through exclusively natural ingredients utilised in yoghurt manufacturing. Additionally, the study tested yoghurt supplemented with PUFAs using the acquired nano/microcapsules. Chemical and physiochemical properties, microbiological analysis, rheological measurements, texture analysis, scanning electron microscope (SEM) analysis, ATR-FTIR spectroscopy, and sensory and fatty acids profile analysis were performed. A physico-chemical analysis highlighted the impact of oil addition on fat and dry matter concentration, revealing an increased quantity of said components in yoghurt after oil addition. Based on the identified parameters for potential and active acidity in the yoghurts, normal lactic fermentation was observed. Furthermore, the addition of oil was found to have an impact on the pH of the yoghurt. Microbiological analysis indicated that the incorporation of nano-encapsulated walnut oil did not have any notable effect on the abundance of determined microorganisms in the yoghurt. However, it was observed that the number of Lactobacillus delbrueckii ssp. bulgaricus increased as a result of storage. The incorporation of enclosed oil in yoghurt resulted in negligible alterations in rheological and sensory characteristics when compared with the plain variant. The addition of oil had an effect on most of the analysed fatty acids. Fortified yoghurt shows a more favourable proportion of the fatty acid groups tested (SFA, MUFA, and PUFA) and lower values of fat quality factors (AI and TI).
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Affiliation(s)
- Katarzyna Turek
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Mickiewicz Ave. 21, 31-120 Krakow, Poland;
| | - Gohar Khachatryan
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Mickiewicz Ave. 21, 31-120 Krakow, Poland;
| | - Karen Khachatryan
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Magdalena Krystyjan
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Mickiewicz Ave. 21, 31-120 Krakow, Poland
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2
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Navarro Rodríguez de Vera C, Fernández-López J, Viuda-Martos M. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review. Biomolecules 2023; 13:biom13050778. [PMID: 37238648 DOI: 10.3390/biom13050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.
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Affiliation(s)
- Carmen Botella-Martínez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Casilda Navarro Rodríguez de Vera
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02990-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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4
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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5
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Otero P, Carpena M, Fraga-Corral M, Garcia-Oliveira P, Soria-Lopez A, Barba F, Xiao JB, Simal-Gandara J, Prieto M. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry. EFOOD 2022. [DOI: 10.53365/efood.k/144603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.
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Turek K, Wszołek M. Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111681] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Giha V, Ordoñez MJ, Villamil RA. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? J Food Sci 2021; 86:2802-2815. [PMID: 34146414 DOI: 10.1111/1750-3841.15799] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 12/19/2022]
Abstract
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
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Affiliation(s)
- Valeria Giha
- Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia
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Heydari Gharehcheshmeh M, Arianfar A, Mahdian E, Naji-Tabasi S. Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00711-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Gumus CE, Gharibzahedi SMT. Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence. Heliyon 2021; 7:e05785. [PMID: 33553712 PMCID: PMC7851337 DOI: 10.1016/j.heliyon.2020.e05785] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/20/2020] [Accepted: 12/16/2020] [Indexed: 11/23/2022] Open
Abstract
Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.
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Pires MA, Rodrigues I, Barros JC, Trindade MA. Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03598-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Ahmad N, Manzoor MF, Shabbir U, Ahmed S, Ismail T, Saeed F, Nisa M, Anjum FM, Hussain S. Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects. Food Sci Nutr 2020; 8:273-280. [PMID: 31993153 PMCID: PMC6977433 DOI: 10.1002/fsn3.1302] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 11/11/2022] Open
Abstract
The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by fortifying omega fatty acids and dietary fibers of extruded flaxseed powder (EFSP). The EFSP, Streptococcus thermophilus, and Lactobacillus delbrueckii sub sp bulgaricus at 2% were added for yogurt formation. The water retention capacity, fat adsorption capacity, swelling, and solubility of EFSP were 14.38 ± 3.16 g/g, 5.31 ± 0.93 g oil/g, 25.57 ± 1.35 ml/g, and 30.53 ± 8.5%, respectively. The proximate value of protein content increased significantly from 4.12% to 5.12%. Total fat content increased from 3.50% to 4.28%. Total dietary fibers increased from 0% to 24.14%. Significant increase was observed in C18:1n9 and C18:2n6 fatty acid contents. The omega-3 (18:3n3) was significantly increased higher as compared to other omega fatty acids in fortified yogurts. Atherogenicity index (IA: 2.23 ± 0.41 to 1.42 ± 0.23) and thrombogenicity index (IT: 1.68 ± 0.95 to 0.65 ± 0.01) were significantly decreased while the ratio of hypocholesterolemic and hypercholesteremic fatty acids (HH: 0.82 ± 0.05 to 1.29 ± 0.46) increased significantly in sheep milk yogurt. IA (2.74 ± 0.31 to 1.48 ± 0.08) and IT (1.84 ± 0.28 to 0.39 ± 0.04) were also decreased significantly while HH (0.54 ± 0.05to 1.12 ± 0.02) increased significantly in cow milk yogurt. Δ9-desaturase (18) index was found highest (75.67 ± 8.04) in EFSP-fortified sheep milk yogurt and lowest (62.27 ± 8.65) in cow milk yogurt while Δ9-desaturase (16) index was maximum (6.21 ± 1.25) in cow milk yogurt and minimum (3.93 ± 1.38) in EFSP-fortified sheep milk yogurt. Significant effect on consistency, firmness, viscosity index, and cohesiveness was also noticed in fortified yogurts. EFSP has also significant impact on colony formation of stains culture. The fortified product got good flavor and textural acceptance score. Thus; EFSP improved the health lipids quality and physicochemical characteristics. It can act as a good stabilizer and texturizer in yogurt formation and a healthy alternative for hazardous adulterants used in yogurt formation.
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Affiliation(s)
- Nazir Ahmad
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Umair Shabbir
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Saeed Ahmed
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Tariq Ismail
- Institute of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Farhan Saeed
- Institute of Home and Food SciencesFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - MahrUn Nisa
- Department of Food and NutritionFaculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural SciencesKing Saud, UniversityRiyadhSaudi Arabia
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Till BE, Huntington JA, Posri W, Early R, Taylor-Pickard J, Sinclair LA. Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. J Dairy Sci 2019; 102:10934-10946. [PMID: 31563312 DOI: 10.3168/jds.2019-16391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 08/07/2019] [Indexed: 01/07/2023]
Abstract
Modification of milk and cheese fat to contain long-chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes, and cow performance. Twenty Holstein dairy cows were randomly allocated to 1 of 4 dietary treatments in a 4 × 4 row and column design, with 4 periods of 28 d, with cheddar cheese production and animal performance measurements undertaken during the final 7 d of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum) at 4 rates: 0 (control, C), 50 (LA), 100 (MA), or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate and was 0.29 g/100 g FA higher in milk and cheese from cows fed HA compared with C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor, and dry mouth aftertaste with ALG inclusion. Creaminess of cheese decreased with ALG inclusion rate and was positively correlated with saturated FA content. We also observed a quadratic effect on fruity odor, which was highest in cheese from cows fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield, or live weight change of the cows, with mean values of 23.1, 38.5, and 0.34 kg/d respectively, but milk fat content decreased linearly, and energy-corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean values of 39.6, 38.4, 37.1, and 35.9 g/kg, and 41.3, 41.3, 40.5, and 39.4 kg/d for C, LA, MA, and HA, respectively). We conclude that feeding ALG to high-yielding dairy cows improved milk and cheese content of DHA and altered cheese taste but not cow performance, although milk fat content reduced as inclusion rate increased.
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Affiliation(s)
- B E Till
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - J A Huntington
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - W Posri
- Department of Food Technology and Innovation, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - R Early
- Department of Food Technology and Innovation, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
| | - J Taylor-Pickard
- Alltech Biotechnology Centre, Summerhill Road, Dunboyne, Ireland A86 X006
| | - L A Sinclair
- Department of Animal Production, Welfare and Veterinary Sciences, Harper Adams University, Newport, Shropshire, TF10 8NB, UK.
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Muñoz-Tébar N, De la Vara J, Ortiz de Elguea-Culebras G, Cano E, Molina A, Carmona M, Berruga M. Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.092] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Mousavi M, Heshmati A, Daraei Garmakhany A, Vahidinia A, Taheri M. Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage. Food Sci Nutr 2019; 7:907-917. [PMID: 30918633 PMCID: PMC6418434 DOI: 10.1002/fsn3.805] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/04/2022] Open
Abstract
In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%-4% flaxseed was produced and stored at refrigerator (4-5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage.
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Affiliation(s)
- Malihe Mousavi
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyToyserkan Faculty of Industrial EngineeringBu‐Ali Sina UniversityToyserkan City, HamedanIran
| | - Aliasghar Vahidinia
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food HygieneSchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
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16
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Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Yesiltas B, García-Moreno PJ, Sørensen ADM, Akoh CC, Jacobsen C. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers. Food Chem 2018; 276:110-118. [PMID: 30409573 DOI: 10.1016/j.foodchem.2018.09.172] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 09/05/2018] [Accepted: 09/29/2018] [Indexed: 11/30/2022]
Abstract
The physical and oxidative stability of high-fat omega-3 delivery systems such as fish oil-in-water emulsions stabilized with combinations of sodium caseinate (CAS) and phosphatidylcholine (PC) was optimized. The influence of fish oil content (50, 60 and 70%, w/w), amount of total emulsifier CAS + PC (1.4, 2.1 and 2.8%, w/w) and ratio between CAS and PC (0.4, 1.2 and 2) on physical and oxidative parameters was investigated. Creaming and droplet size significantly decreased when the amount of fish oil, total emulsifier and ratio of CAS to PC were increased. Viscosity decreased significantly with decreasing fish oil content, whereas the ratio of CAS to PC did not have a significant influence. Decreasing the ratio of CAS to PC led to emulsions with a significantly lower concentration of 1-penten-3-ol, while no significant effect was found for other volatiles such as (E)-2-pentenal, (E)-2-hexenal and (E,E)-2,4-heptadienal.
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Affiliation(s)
- Betül Yesiltas
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Ann-Dorit M Sørensen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
| | - Casimir C Akoh
- Department of Food Science and Technology, University of Georgia, Athens, GA, USA.
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
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18
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del Olmo A, Picon A, Nuñez M. Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Baba WN, Jan K, Punoo HA, Wani TA, Dar MM, Masoodi F. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Gurdian C, Reyes V, Kyereh E, Bonilla F, Galindo C, Chouljenko A, Solval KM, Boeneke C, King JM, Sathivel S. Incorporating flaxseed ( linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristhiam Gurdian
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Vondel Reyes
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Emmanuel Kyereh
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Franklin Bonilla
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Cesar Galindo
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Alexander Chouljenko
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Kevin Mis Solval
- Department of Biological and Physical Sciences; University of Holy Cross; New Orleans Louisiana
| | - Charles Boeneke
- Department of Animal Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Joan M. King
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
- Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge Louisiana
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Gurdian C, Chouljenko A, Solval KM, Boeneke C, King JM, Sathivel S. Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil. J Food Sci 2017; 82:1395-1401. [DOI: 10.1111/1750-3841.13733] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 03/13/2017] [Accepted: 04/05/2017] [Indexed: 01/23/2023]
Affiliation(s)
- Cristhiam Gurdian
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
| | - Alexander Chouljenko
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
| | - Kevin Mis Solval
- Dept. of Biological and Physical Sciences; Univ. of Holy Cross; New Orleans La. U.S.A
| | - Charles Boeneke
- Dept. of Animal Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
| | - Joan M. King
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
- Dept. of Biological and Agricultural Engineering; Louisiana State Univ. Agricultural Center; Baton Rouge La. U.S.A
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22
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Dal Bello B, Torri L, Piochi M, Bertolino M, Zeppa G. Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics. Int J Food Sci Nutr 2017; 68:800-810. [DOI: 10.1080/09637486.2017.1301891] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Barbara Dal Bello
- Department of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Bra, CN, Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Bra, CN, Italy
| | - Marta Bertolino
- Department of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy
| | - Giuseppe Zeppa
- Department of Agricultural, Forestry, and Food Sciences (DISAFA), Grugliasco, Turin, Italy
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23
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Fathi M, Nasrabadi MN, Varshosaz J. Characteristics of vitamin E-loaded nanofibres from dextran. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247365] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Jaleh Varshosaz
- Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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Abstract
Burrata is an Italian fresh 'pasta filata' cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.
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25
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Siva Kumar S, Balasubramanyam BV, Jayaraj Rao K, Heartwin Amala Dhas P, Surendra Nath B. Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:368-378. [PMID: 28242936 PMCID: PMC5306031 DOI: 10.1007/s13197-016-2471-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2016] [Accepted: 12/29/2016] [Indexed: 10/20/2022]
Abstract
The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with incorporation of flaxseed oil up to 2% and flaxseed flour up to 1% in combination can be used for preparation of fruit yoghurt with acceptable sensory attributes. The scores drastically reduced for yoghurt samples wherein 2% flaxseed flour was incorporated. The mixture of sugar and fruits diluted the milk composition and resulted in lower values in the fruit yoghurts. The increase in fat, protein, carbohydrate, minerals content in the yoghurt was mainly contributed by the flaxseed oil and flour. The addition of flaxseed oil did not show any affect on the water activity of the yoghurt samples. The yoghurt had dietary fiber content of 1.24%. The fresh control fruit yoghurt showed the acidity value of 0.88% LA, while the corresponding value for experimental samples varied between 0.85 and 0.88% LA. TBA values increased with increased incorporation of flaxseed oil and flaxseed flour. The fatty acid analysis revealed that alpha linolenic acid (ALA) content increased from 0.45% of ALA in control sample to 22.80% of ALA in the final product.
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Affiliation(s)
- S. Siva Kumar
- Southern Regional Station, National Dairy Research Institute, Bangalore, Karnataka 560030 India
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141001 India
| | - B. V. Balasubramanyam
- Southern Regional Station, National Dairy Research Institute, Bangalore, Karnataka 560030 India
| | - K. Jayaraj Rao
- Southern Regional Station, National Dairy Research Institute, Bangalore, Karnataka 560030 India
| | - P. Heartwin Amala Dhas
- Southern Regional Station, National Dairy Research Institute, Bangalore, Karnataka 560030 India
| | - B. Surendra Nath
- Southern Regional Station, National Dairy Research Institute, Bangalore, Karnataka 560030 India
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26
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Nunes CA, Souza VR, Rodrigues JF, Pinheiro ACM, Freitas MP, Bastos SC. Prediction of consumer acceptance in some thermoprocessed food by physical measurements and multivariate modeling. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cleiton A. Nunes
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Vanessa R. Souza
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Jéssica F. Rodrigues
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Ana Carla M. Pinheiro
- Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Matheus P. Freitas
- Department of Chemistry; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
| | - Sabrina C. Bastos
- Department of Nutrition; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil
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27
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Nuñez M, Picon A. Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13298] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Manuel Nuñez
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
| | - Antonia Picon
- Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña km 7 Madrid 28040 Spain
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28
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Goyal A, Sharma V, Sihag MK, Singh AK, Arora S, Sabikhi L. Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2422-33. [PMID: 27407209 PMCID: PMC4921094 DOI: 10.1007/s13197-016-2220-1] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2015] [Accepted: 03/29/2016] [Indexed: 10/21/2022]
Abstract
The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
- />Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, MIDFT, Dudhsagar Dairy, Mehsana, Gujarat 384001 India
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Manvesh Kumar Sihag
- />Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, MIDFT, Dudhsagar Dairy, Mehsana, Gujarat 384001 India
| | - A. K. Singh
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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29
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Tunick MH, Van Hekken DL, Paul M, Ingham ER, Karreman HJ. Case study: Comparison of milk composition from adjacent organic and conventional farms in the USA. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12284] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michael H Tunick
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Diane L Van Hekken
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Moushumi Paul
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Elaine R Ingham
- Soil Foodweb, Inc.; 1750 SW 3rd St., #C Corvallis OR 97333 USA
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30
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Dal Bello B, Torri L, Piochi M, Zeppa G. Healthy yogurt fortified with n-3 fatty acids from vegetable sources. J Dairy Sci 2015; 98:8375-85. [DOI: 10.3168/jds.2015-9688] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Accepted: 07/31/2015] [Indexed: 11/19/2022]
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31
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Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. J Dairy Sci 2015; 99:194-204. [PMID: 26585476 DOI: 10.3168/jds.2015-9922] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2015] [Accepted: 09/19/2015] [Indexed: 12/23/2022]
Abstract
The present study aimed to present a sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders (GSP). The combined sensory evaluation approach, involving a descriptive and an affective test, respectively, was applied to evaluate the effect of the addition of grape skin powders from 2 grape varieties (Barbera and Chardonnay) at different levels [0.8, 1.6, and 2.4%; weight (wt) powder/wt curd] on the sensory properties and consumer acceptability of innovative soft cow milk cheeses. The experimental plan envisaged 7 products, 6 fortified prototypes (at rates of Barbera and Chardonnay of 0.8, 1.6, and 2.4%) and a control sample, with 1 wk of ripening. By means of a free choice profile, 21 cheese experts described the sensory properties of prototypes. A central location test with 90 consumers was subsequently conducted to assess the acceptability of samples. The GSP enrichment strongly affected the sensory properties of innovative products, mainly in terms of appearance and texture. Fortified samples were typically described with a marbling aspect (violet or brown as function of the grape variety) and with an increased granularity, sourness, saltiness, and astringency. The fortification also contributed certain vegetable sensations perceived at low intensity (grassy, cereal, nuts), and some potential negative sensations (earthy, animal, winy, varnish). The white color, the homogeneous dough, the compact and elastic texture, and the presence of lactic flavors resulted the positive drivers of preference. On the contrary, the marbling aspect, granularity, sandiness, sourness, saltiness, and astringency negatively affected the cheese acceptability for amounts of powder, exceeding 0.8 and 1.6% for the Barbera and Chardonnay prototypes, respectively. Therefore, the amount of powder resulted a critical parameter for liking of fortified cheeses and a discriminant between the 2 varieties. Reducing the GSP particle size and improving the GSP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. The proposed approach allowed the identification of sensory properties critical for product acceptability by consumers, thus helping the optimization of both fortifier characteristics and new cheese production and composition.
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Affiliation(s)
- L Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy.
| | - M Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy; Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
| | - R Marchiani
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy
| | - G Zeppa
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy
| | - C Dinnella
- Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
| | - E Monteleone
- Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
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32
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Bakry AM, Abbas S, Ali B, Majeed H, Abouelwafa MY, Mousa A, Liang L. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Compr Rev Food Sci Food Saf 2015; 15:143-182. [DOI: 10.1111/1541-4337.12179] [Citation(s) in RCA: 423] [Impact Index Per Article: 47.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/15/2015] [Accepted: 09/17/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Amr M. Bakry
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Shabbar Abbas
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Biosciences; COMSATS Inst. of Information Technology; Park Road Islamabad 45550 Pakistan
| | - Barkat Ali
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Hamid Majeed
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Mohamed Y. Abouelwafa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Ahmed Mousa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Environmental Agricultural Science; Suez Canal Univ; 45516 El Arish Egypt
| | - Li Liang
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
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Calligaris S, Ignat A, Biasutti M, Innocente N, Nicoli MC. Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12877] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Sonia Calligaris
- Dipartimento di Scienze degli Alimenti; Università degli Studi di Udine; via Sondrio 2/a 33100 Udine Italy
| | - Alexandra Ignat
- Dipartimento di Scienze degli Alimenti; Università degli Studi di Udine; via Sondrio 2/a 33100 Udine Italy
| | - Marialuisa Biasutti
- Dipartimento di Scienze degli Alimenti; Università degli Studi di Udine; via Sondrio 2/a 33100 Udine Italy
| | - Nadia Innocente
- Dipartimento di Scienze degli Alimenti; Università degli Studi di Udine; via Sondrio 2/a 33100 Udine Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze degli Alimenti; Università degli Studi di Udine; via Sondrio 2/a 33100 Udine Italy
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34
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Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass. Journal of Food Science and Technology 2015; 52:3784-93. [PMID: 26028763 DOI: 10.1007/s13197-014-1439-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2014] [Accepted: 06/03/2014] [Indexed: 10/25/2022]
Abstract
The present study evaluates the oxidative stability in chikkis enriched with omega 3 fatty acids using natural antioxidant from Rosmarinus officinalis. The best condition for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) was established, and the antioxidant activity was demonstrated based on inhibition of DPPH free radical formation. Nannochloropsis oculata and Isochrysis galbana are rich sources of Eicosapentanoic acid (EPA) and Docosahexaenoic acid (DHA). Biomass of these microalgae were incorporated in chikkis as omega 3 fatty acid source. Effects of addition of natural and synthetic antioxidants (BHA) on oxidative stability of chikkis were analyzed for storage period of 2 months. Evaluation of peroxide value (PV) and fatty acid profile showed that the process of oxidation slowed down. Natural antioxidant was found to be more effective when compared to synthetic antioxidant (BHA). Omega-3 PUFA levels (EPA+DHA) of 75 and 240 mg/100 g chikkis were observed if enriched with 1 and 3 % Nannochloropsis oculata biomass respectively. Similarly, Omega-3 PUFA levels (EPA+DHA) of 102 and 320 mg/100 g chikkis were observed if enriched with 1 and 3 % Isochrysis galbana biomass respectively. The effects of microalgae and antioxidant incorporation on the chikkis showed that color values remained stable during storage period of 2 months with no significant change (P < 0.05) in texture. Sensory evaluation revealed that up to 3 % microalgal biomass incorporation was positively classified and accepted.
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35
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Dellarosa N, Laghi L, Martinsdóttir E, Jónsdóttir R, Sveinsdóttir K. Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder. Journal of Food Science and Technology 2015; 52:1372-82. [PMID: 25745205 DOI: 10.1007/s13197-013-1163-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 08/25/2013] [Indexed: 11/29/2022]
Abstract
The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.
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Affiliation(s)
- Farzad Farbod
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ahmad Kalbasi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Sohrab Moini
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Hadi Razavi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ali Mortazavi
- Department of Food Science and Technology Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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37
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Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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38
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Mughetti L, Sinesio F, Acuti G, Antonini C, Moneta E, Peparaio M, Trabalza-Marinucci M. Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese. Anim Feed Sci Technol 2012. [DOI: 10.1016/j.anifeedsci.2012.09.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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