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Monasterio A, Núñez E, Verdugo V, Osorio FA. Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods. Polymers (Basel) 2024; 16:1559. [PMID: 38891503 PMCID: PMC11174876 DOI: 10.3390/polym16111559] [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: 04/25/2024] [Revised: 05/22/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.
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Affiliation(s)
- Angela Monasterio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Emerson Núñez
- Department of Fruit Production and Enology, School of Agricultural and Natural Systems, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Valeria Verdugo
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. FERMENTATION 2022. [DOI: 10.3390/fermentation8120743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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Li Y, Wang T, Li S, Yin P, Sheng H, Wang T, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Li B. Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112766] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review. Front Nutr 2021; 8:789117. [PMID: 34938763 PMCID: PMC8685332 DOI: 10.3389/fnut.2021.789117] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 11/10/2021] [Indexed: 01/13/2023] Open
Abstract
Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.
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Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir, India
| | - Yash D Jagdale
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Sailee A Gaikwad
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Anupama N Devkatte
- Maharashtra Institute of Technology (MIT) School of Food Technology, Art, Design and Technology University, Pune, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, India
| | - Daniel Severus Dezmirean
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobis
- Department of Technological Sciences, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | | | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), Moradabad, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Ta'if, Saudi Arabia
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Deshwal GK, Singh R, Singh AK, Kumar D, Sharma H. Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Richa Singh
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal 132001India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
| | - Devendra Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Bareilly 243122 India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology DivisionICAR‐National Dairy Research Institute Karnal 132001India
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Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk. Food Chem 2021; 366:130554. [PMID: 34284188 DOI: 10.1016/j.foodchem.2021.130554] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/13/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
Standard fermentation (SF) mainly affected the metabolism of glycerophospholipid and sphingolipid, and increased the total lipid content of goat milk. Content of total lipid was decreased by magnetic fermentation compared with SF, mainly due to triacylglycerol and diacylglycerol. Comprehensive characteristic of lipids dynamic changes during standard and magnetic fermentation was performed using high-throughput quantitative lipidomics. Totally, 488 lipid molecular species covering 12 subclasses were detected, and triacylglycerol was the highest levels, followed by diacylglycerol and phosphoethanolamine in the whole fermentation stage. Specifically, except for ceramide and simple Glc series, the content of all polar lipids in SF was dropped and neutral lipids subjoined. Compared with SF, the decrease of triacylglycerol (1752.47 to 784.78 μg/mL), diacylglycerol (60.36 to 24.89 μg/mL) and simple Glc series (4.36 to 2.40 μg/mL) were observed, while ceramide (6.54 to 25.87 μg/mL) increased, suggesting magnetic fermentation as effective approach to potentially improve the nutritional of goat milk.
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Sharma H, Singh AK, Borad S, Deshwal GK. Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110584] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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10
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Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110117] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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El Hatmi H, Jrad Z, Mkadem W, Chahbani A, Oussaief O, Zid MB, Nouha M, Zaidi S, Khorchani S, Belguith K, Mihoubi NB. Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109885] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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