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Gokul Nath K, Pandiselvam R, Sunil C. High-pressure processing: Effect on textural properties of food- A review. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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2
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Wang W, Jia R, Hui Y, Zhang F, Zhang L, Liu Y, Song Y, Wang B. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J Dairy Sci 2023; 106:3900-3917. [PMID: 37080791 DOI: 10.3168/jds.2022-22195] [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: 04/14/2022] [Accepted: 12/22/2022] [Indexed: 04/22/2023]
Abstract
This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.
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Affiliation(s)
- Weizhe Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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3
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Florio M, Cimini C, Ianni A, Bennato F, Grotta L, Valbonetti L, Martino G. New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed. Animals (Basel) 2023; 13:ani13081344. [PMID: 37106907 PMCID: PMC10135095 DOI: 10.3390/ani13081344] [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: 03/07/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
The preservation and enhancement of native breeds is a central issue to initiate new breeding policies, which are sustainable and adapted to climate changes. The aim of this study was the characterisation of the qualitative traits of milk and cheese obtained from Teramana goats compared with Saanen goats reared in the same breeding facilities or environment. The research involved 41 Teramana goats and 40 Saanen goats. The milk of each group was collected and used to produce cheese, which was analysed fresh and after 30 and 60 days of ripening. Cheese samples were subjected to evaluations of the physical parameters, including colour and the TPA test, in addition to chemical evaluations that were focused on the determination of total lipids, fatty acids composition, volatile profile and proteolysis. The results showed the Teramana goat to be rich in fat, characterised by a significant increase in conjugates of linoleic acid (CLA), which are attributed to important health benefits. The analysis of volatile compounds showed more oxidative stability of Teramana goats' cheeses during the ripening. The results from sensory analyses indicated an improved hardness and yellowness, which could be accompanied by an improvement in customer acceptance. In conclusion, our study shows interesting results regarding the milk and cheese from the Teramana goat, as well as a positive evaluation by consumers, findings that encourage the importance of promoting native breeds.
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Affiliation(s)
- Marco Florio
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Costanza Cimini
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Andrea Ianni
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Francesca Bennato
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Lisa Grotta
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
| | - Luca Valbonetti
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
- Institute of Biochemistry and Cell Biology (CNRIBBC/EMMA/Infrafrontier/IMPC), National Research Council, 00015 Rome, Italy
| | - Giuseppe Martino
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
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4
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Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [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: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
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Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
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Polat Yemiş G, Sezer E, Sıçramaz H. Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil ( Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese. Molecules 2022; 27:7298. [PMID: 36364124 PMCID: PMC9658201 DOI: 10.3390/molecules27217298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 03/09/2024] Open
Abstract
The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle (Myrtus communis L.) essential oil and to determine its inhibitory effects on Listeria monocytogenes in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.64%), α-pinene (30.19%), d-limonene (7.51%), and α-ocimene (6.57%). Myrtle essential oil showed an inhibitory effect on all tested L. monocytogenes strains and this effect significantly increased after ultrasonication. Minimum inhibitory and minimum bactericidal concentrations of myrtle essential oil nanoemulsion were found to be 4.00-4.67 mg/mL and 5.00-7.33 mg/mL, respectively. The antibacterial activity of myrtle essential oil nanoemulsion against L. monocytogenes was confirmed by the membrane integrity and FESEM analyses. Nanoemulsion coatings containing myrtle essential oil showed antibacterial activity against L. monocytogenes with no adverse effects on the physicochemical properties of cheese samples. Nanoemulsion coatings containing 1.0% and 2.0% myrtle essential oil reduced the L. monocytogenes population in cheese during the storage by 0.42 and 0.88 log cfu/g, respectively. These results revealed that nanoemulsion-based alginate edible coatings containing myrtle essential oil have the potential to be used as a natural food preservative.
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Affiliation(s)
- Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan 54187, Turkey
- Sakarya University Research, Development, and Application Center (SARGEM), Serdivan 54187, Turkey
| | - Elif Sezer
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan 54187, Turkey
| | - Hatice Sıçramaz
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan 54187, Turkey
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de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [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: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
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Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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8
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Enrofloxacin treatment on dairy goats: Presence of antibiotic in milk and impact of residue on technological process and characteristics of mature cheese. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107762] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:2888-2908. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation technique, which can effectively reduce the activity of spoilage and pathogenic microorganisms with minimal impact on the functional and nutritional properties of food. Comprehensive inquires have disclosed the potential profits of HPP as an alternative to heat treatments by affecting the structure of milk components, particularly proteins and fats. The present paper aims to investigate the effects of HPP on milk components including fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and dairy products including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. HPP allows to extend shelf life of products without the use of additives, meeting current consumer demands. The assurance of microbial safety and the production of food products with minimal changes in quality characteristics (organoleptic, nutritional, and rheological properties) are among its main effects. In addition, the nutritional value of HPP-treated dairy products is also preserved.
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Affiliation(s)
- Negar Ravash
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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10
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11
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Picon A, López-Pérez O, Torres E, Garde S, Nuñez M. Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses. Int J Food Microbiol 2019; 299:8-22. [DOI: 10.1016/j.ijfoodmicro.2019.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/12/2019] [Accepted: 03/19/2019] [Indexed: 12/28/2022]
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12
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Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses. Foods 2018; 7:E137. [PMID: 30200217 PMCID: PMC6164891 DOI: 10.3390/foods7090137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/24/2018] [Accepted: 08/24/2018] [Indexed: 01/17/2023] Open
Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
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Affiliation(s)
- Diana Espinosa-Pesqueira
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Maria Manuela Hernández-Herrero
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Artur X Roig-Sagués
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
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14
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Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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RAMÍREZ-RIVERA E, JUÁREZ-BARRIENTOS JM, RODRÍGUEZ-MIRANDA J, DÍAZ-RIVERA P, RAMÓN-CANUL LG, HERRERA-CORREDOR JA, HERNÁNDEZ-SERRANO MI, HERMAN-LARA E. Typification of a fresh goat cheese of Mexico by path models. TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES 2017. [DOI: 10.3906/vet-1605-66] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Wang CY, Huang HW, Hsu CP, Yang BB. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Crit Rev Food Sci Nutr 2016; 56:527-40. [PMID: 25629307 DOI: 10.1080/10408398.2012.745479] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
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Affiliation(s)
- Chung-Yi Wang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Hsiao-Wen Huang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Chiao-Ping Hsu
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
| | - Binghuei Barry Yang
- a Southern Taiwan Service Center, Food Industry Research and Development Institute , Tainan , Taiwan
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17
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Barbosa IC, Oliveira MEG, Madruga MS, Gullón B, Pacheco MTB, Gomes AMP, Batista ASM, Pintado MME, Souza EL, Queiroga RCRE. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Funct 2016; 7:4356-4371. [DOI: 10.1039/c6fo00657d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.
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Affiliation(s)
- Ilsa C. Barbosa
- Agribusiness Coordination
- Federal Institute of Education
- Science and Technology of Pernambuco
- Vitória de Santo Antão-PE
- Brazil
| | - Maria E. G. Oliveira
- Center of Education and Health
- Federal University of Campina Grande
- Cuité-PB
- Brazil
| | - Marta S. Madruga
- Technology Center
- Department of Food Engineering
- Federal University of Paraíba
- João Pessoa – PB
- Brazil
| | - Beatriz Gullón
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Maria T. B. Pacheco
- Institute of Food Technology
- Department of Agriculture
- Center of Food Chemistry and Applied Nutrition
- Campinas-SP
- Brazil
| | - Ana M. P. Gomes
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Ana S. M. Batista
- Animal Science Coordination
- State University Vale do Acaraú
- Sobral-CE
- Brazil
| | | | - Evandro L. Souza
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
| | - Rita C. R. E. Queiroga
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
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18
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Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RDCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Res Int 2015; 76:828-838. [DOI: 10.1016/j.foodres.2015.08.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 11/28/2022]
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19
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Andronoiu DG, Botez E, Nistor OV, Mocanu GD. Ripening process of Cascaval cheese: compositional and textural aspects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5278-84. [PMID: 26243953 DOI: 10.1007/s13197-014-1621-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2014] [Accepted: 10/21/2014] [Indexed: 11/24/2022]
Abstract
Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtained by sensorial analysis, revealing a good correlation. The chemical composition of cheese was also determined, including the nitrogen fractions (total nitrogen, water soluble nitrogen, non-protein nitrogen and phosphotungstic acid soluble nitrogen). The data thus obtained were statistically processed in order to find the differences between the samples, as well as to find the correlation between the techniques of analysis. The study showed that the ripening process of the Cascaval cheese is similar to the ripening of other pasta filata cheese. The moisture content decreases during maturation as a result of water evaporation. The concentration of nitrogen fractions increases during the ripening stage, and so do the firmness and elasticity modulus. The biochemical processes that occur during maturation largely influence the textural parameters and this is proved by both instrumental and sensorial analyses.
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Affiliation(s)
- Doina Georgeta Andronoiu
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Elisabeta Botez
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Oana Viorela Nistor
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
| | - Gabriel Dănuţ Mocanu
- Food Science and Engineering Faculty, "Dunarea de Jos" University, 111 Domneasca Street, 800201 Galati, Romania
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20
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The influence of high pressure on bio-system reaction kinetics and the preservation of vitamin C. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.01.012] [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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21
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Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12432] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karla Kalígia Silva Borba
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | - Francyeli Araújo Silva
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marta Suely Madruga
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marciane Magnani
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
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22
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Abstract
The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 to accelerate the ripening of hard cheeses. The proteolysis, lipolysis, texture and sensory properties were studied in 90 days at 10°C. HP treatments increased proteolysis and sensory properties at all stages of ripening in all treated cheeses, furthermore, higher hydrolysis and sensory properties were found in 3P cheeses. However, HP treatments had no positive effects on cheeses lipolysis development, especially, in 5P cheeses.
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23
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013; 96:4816-29. [DOI: 10.3168/jds.2012-6409] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
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